Cafe and Cellar Door
Wed - Sun: 10am - 5pm
Public Holiday: 12pm - 4pm

Restaurant - Lunch
Wed - Sat: 11am - 3pm
Sun 12pm: - 3pm
Public Holiday: 12pm - 2.30pm

Restaurant - Dinner
Fri - Sat: 6pm - 11pm

8691 West Swan Road
Henley Brook WA 6055
Tel: 9296 3444
Fax: 9296 3555
Chef's Recipes Friday, 10th Sep 2010
Chicken and Pumpkin Risotto
(6 People)
Ingredients
300g leek white shredded
Peas
Diced pumpkin
1 onion finely diced
1.25 litres of chicken stock
30ml oil
50g butter
300g Ferron or Arborio rice
2 sprigs rosemary
2 sprigs lemongrass
2 Chicken breasts diced
Seasoning
Reggiano shaved
Proscuitto grilled
Method
1. Fry chicken in oil with lemongrass, season. Toss to get colour and add some stock. (Remove lemongrass after cooking)

2. Fry the leek, rosemary, pumpkin and onion in another pan in oil and butter. Add rice and a few ladles of stock (Do not brown rice).

3. Turn down heat and cover. After 10 minutes, add more stock and stir again. Keep adding stock and stirring until finished, about 25 minutes.

4. Fold through chicken and top with reggiano and proscuitto.
Chef
James Ward
Emigrating from Suffolk, England in 2002, Chesters’ Head Chef James Ward settled in Perth to set up a new life with his Australian wife. From beginning his career in large London hotels, he found his niche within the small bistros in Europe and Australia, and has been committed for 13 years to the industry.

Arriving at Chesters in May 2007, he quickly slotted in as Sous Chef for 1 year, and has now been duly promoted to lead as the Head Chef at Chesters since July 2008. Bringing with him a background full of skills and knowledge, he has worked hard in creating an ever evolving menu that reflects the heart of Chesters.
Other Recipes
• Venison Rump with Black Pudding
• Heaford Park Grill



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© Chesters Restaurant
Gold Plate Winner 2006, 2008 & 2009 - Licenced Casual Dining, Tourist Restaurant, Restaurant in a Winery
Winner R+CIA Awards for Excellence 2005 - Restaurant in a Winery.
Gold Plate Finalist 2004 - 2008