Growing up in a little town in the west, Gerrard spent his childhood herring fishing, foraging for mushrooms, picking wild berries and catching marron in dams. He now draws on his early years, as well as his time at Bilson’s Restaurant and Black by Ezard, to create a truly West Australian cuisine. “I want guests to come into Wildflower and know exactly where in the world they are and what time of year it is.”

The philosophy behind Wildflower is based on the six seasons of the indigenous Noongar calendar. “The Noongar people from southwest Western Australia let nature guide them to what was available,” explains Gerrard. His favourite native ingredient is Geraldton wax. “The leaves taste like lime, lemongrass and banana,” says Gerrard, who makes sherbet from the leaves and serves it with passionfruit and Gerlaldton wax sorbet with wattleseed ice cream.

So what does the chef like to eat and drink when off duty? “I tend to go casual,” he says. “I want something ‘no fuss’, so I can relax!” Read on for his picks.

Go for the view, stay for the food at The Shorehouse (278 Marine Parade, Swanbourne). “It’s a great place to chill out,” says Gerrard. “You can watch the sun set over the ocean, have some seafood and nice wine – it’s just beautiful.” While it’s hard to beat sitting under the striped umbrellas on a sunny day, when the weather turns, it’s time to head indoors. “When it’s blowing a gale, I make a Tuscan bean soup with hearty, local ingredients,” says head chef Ollie Gould. And the best spot to sup Gould’s soup is fireside.

At the warm heart of Fremantle’s Bread in Common (43 Pakenham St) are two woodfired ovens. “We’ve called them Hansel and Gretel,” grins executive chef Scott Brannigan. Though laying a breadcrumb trail would be a waste of the outstanding sourdough, which comes from a long ferment and slow mixing. Brannigan’s farm-to-table philosophy is on full view in the abundant vegetable beds and on the shelves lined with enormous jars brimming with pickles, ferments and preserves. “We make 95 per cent of everything in-house,” he says. “It’s an absolute labour of love.” The restaurant is equal parts cavernous and inviting, with its loops of dangling lights, banquettes and shared tables. While the drinks list is small, it’s punchy and highlights local and international offerings. And for those who don’t fancy the hard stuff, there are always sodas featuring seasonal syrups such as blood orange, ginger and mint.

The clean lines, blond timber and brass fittings of Nic and Kolo (45 Ardross St, Applecross) hint at owner Ben Kon-Yu’s desire to deliver the holy trinity of top-class coffee, food and design. “It’s an innovative cafe serving great food and coffee,” says Gerrard. “The head chef, Nick Trezise, is taking his background in fine dining and making it more approachable, so it has more technique behind it than your average cafe.” Locals love Nick’s approach, especially the buttermilk pancakes with slab bacon, caramel creme and viola.

Once a nut roasting factory, then a garage, Gordon St Garage (16 Gordon St, West Perth) is now a cafe, restaurant and wine bar. The change suits the roomy premises, although its original signage, industrial light fittings and exposed pipes pay homage to its past.

The menu has an Italian bent, featuring house-made pastas and wood-fired pizzas. Brunch includes French toast served with blueberries, house ricotta and mint. Gerrard likes to drop in for a short macchiato. “They roast beautiful, ethically sourced, single-origin coffee on site,” he says.

Self-taught bakers Seren and Ryan Chu have created quite the buzz at Chu Bakery (498 William St, Highgate; [08] 9328 4740). “It’s a must-visit,” says Gerrard. “They do a really good Boston doughnut and a beautiful whipped feta with smashed avo and sriracha on their own bread. But you’ve got to get there early because they sell out.”

The crowd regularly spills out onto the footpath, but the pastries are worth the wait. The matcha chu puff, choux pastry filled with Chantilly cream and yuzu jelly, is a firm favourite.

Visually heavy, with its concrete and tile floor, exposed brick and murals by Thai street artist Alex Face, Long Chim (State Buildings, Barrack St & St Georges Tce) packs a punch. And that’s before you get to the food, which is as authentic and pungent as you’d hope. “It’s an awesome place to go and have a meal,” says Gerrard. “It’s Thai street food at its best, with a grungy, hipster vibe.”

“Chocolate is a beautiful thing to work with; it’s so tactile,” says Sue Lewis, of Sue Lewis Chocolatier (Cnr St. Georges Tce & Barrack St). Lewis infuses the seasons into her delicate creations and makes heroes of indigenous flavours.

“She does an amazing lemon myrtle truffle,” says Gerrard. Guests staying upstairs at COMO The Treasury will find Lewis’ chocolates on their pillow.

Andy Freeman does not do things by halves. The opening playlist for his subterranean whisky bar, Varnish on King (75 King St), took a year to put together. “I’m a firm believer in every pillar having equal importance,” he says. “And even though we are a bar, the food was never going to be sausage rolls and popcorn.”

The most popular element of the menu is undoubtedly the grilled-to-order bacon flight. “It’s this cool bacon tasting platter where four styles of pork are matched with whisky,” says Gerrard.