“This will be the prime centre for major events in Western Australia simply because of the beauty of Kings Park and the spectacular backdrop of Perth.”
- West Australian Premier
“Simple, clean and produce-driven cuisine is our cornerstone”
- Chef Chris Taylor
“Fraser’s is the one restaurant I always take my overseas and interstate guests to, as I know they will enjoy a great dining experience in one of Perth’s premier locations”
- Carlene Walker, Blake Dawson
“Everything was simply perfect. The food, the staff, the venue set up… Flawless.
Thank you for everything!
- Megan Powis, Fraser’s Bride 2011
Join the Fraser’s Chefs each month as they share the secrets behind creating one of their favourite dishes.
Blanch the pearl barley in boiling water, when cooked refresh under the tap
Heat a heavy based pot, add the olive oil and saute the sliced mushrooms
Add the barley and cook as per normal risotto, adding some hot vegetable stock a little at a time until it is soft (6 – 7 mins)
Toss the flat mushrooms in olive oil, salt and pepper
Char grill the flat mushrooms
Add butter, spinach, parmesan and seasoning to risotto
Check consistency and taste
Place a spoon of risotto in a bowland a sliced flat mushroom on top
Toss watercress in olive oil and garnish the risotto
Executive Chef – Chris Taylor