Gord Kahle is the chef at Heritage Wine Bar, one of Perth city’s most beautiful heritage buildings. His creative menu is based on local, seasonal produce, underpinned by respect for technique and a drive for sustainability. "I like to think my food is simple and understated. There are layers of technique behind the scenes, but I don't like to be showy, just let the ingredients speak for themselves. Good relationships with local growers and producers is everything when it comes to what ends up on the plate." Fruit and vegetables are supplied from producers across Western Australia: Little Farm Eggs, Warren Grange tomatoes, Mushroom Guys mushrooms and Torbay Asparagus. Regeneratively farmed organic beef from Dirty Clean Food. Sustainably line-caught fish is supplied by Fins Seafood who are empowering local fishermen with provenance labelling. Unloaded direct from the fishing boats, it comes to us fresh on the same day. Our cheese comes from Cambray, a family run sheep farm dedicated to using traditional cheese making techniques. Herbs and garnishes delivered by the team at Green World Revolution, a non-profit growing produce and jobs for the unemployed.