>Busselton Highway, Margaret River, WA
Saturday night in one of the best wine-producing regions in Australia. We had a reservation in Waves, a well-known seafood restaurant on the main strip in the town. We’d been out all day marvelling at the amazing scenery of the Southern and Indian Oceans, and vainly looking for whales. I was ready for dinner and more than ready for a glass of wine.
The restaurant was almost full when we arrived: we were glad we’d booked. The restaurant appeared to be run by a husband and wife team, the husband cooking and the wife running front of house. We got a table away from the windswept door and settled in to read the menu.
The first thing that I noticed was that the menu had no alcoholic drinks on it, and no other wine list was offered. To my horror I realised that when the man had said earlier on that they were BYO, he meant BYO only. Shit. I would never drink a bottle of wine on my own, Orlando doesn’t drink red and we were leaving the next morning on a plane to Melbourne. There was no point in heading to the off-licence for a bottle now.
I was sitting in the middle of a wine region with only sparkling water to drink.
Orlando sensibly tried to take my mind off things while we read the menu. It was late by Australian small-town standards: 8.30pm meant a few things were off the menu. Spookily we both chose the same things – seafood chowder to start, followed by swordfish.
We are both huge fans of chowder. I have never been able to find a decent recipe to make at home, so we always order it when we see it. It is difficult to better some decent Boston chowder or the legendary Moran’s of the Weir chowder served with real Irish brown bread.
This was not half bad. Laden with white fish, king prawns, mussels and crayfish, it had no cream in the base but it was full of flavour. We made it last by dunking our bread into the broth, and savouring every mouthful. It was sensational.
I go on and off swordfish, so I haven’t had it for a long time. This was beautiful: served with roasted tomatoes, green beans and creamy mash, everything was drizzled with basil oil and the fish was perfectly cooked. Again, we ate slowly to make it last.
Around us the tables slowly emptied. A local couple, well-known to the owners, came in late and were treated like royalty. I could hear the chef talking to the sous-chef, telling him quietly that these were very special customers and he should take special care preparing their food.
There was no chance of dessert: we were stuffed. Despite the disastrous no-wine situation (and those of you who know me understand) it was a great meal. I would have no hesitation recommending Waves as a good place to dine in Margaret River – but don’t forget to pick up a bottle of the local stuff before heading in.