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Covering approximately one-third of the country, Western Australia measures 2,400 kilometres north to south, and 1600 kilometres across. Produce is limited to an extent by the harsh and often arid conditions found throughout much of the state.
In the 1960s the Ord River Irrigation Project attempted to address the problem and although successful in only affecting a comparatively small area it has become the highest-yielding sugar cane area in Australia.
The south-west of the state is the most temperate, climatically, and supports a wide range of crops and animals. There is everything from dairying, berries and orchards to beef and sheep-growing, and of course a thriving wine industry centred around Margaret River and several other regions nearby. Truffles are now grown at Manjimup and exported to many countries.
Further north, in drier conditions, wheat, barley, oats, and canola thrive. Overall Western Australia produces around one-third of Australia's wheat, and two-thirds of the country's pulse crops.
Western Australia's 12,500-kilometre coastline is rich with seafood and fish, including abalone, and the multi-million western rock lobster industry centred on the Coral Coast represents the most valuable single-species fishery in Australia, exporting primarily to the United States and Asia. City seafood restaurants showcase the fruits of the western coastline most effectively.
Perth's climate is hot and Mediterranean, and this no doubt influenced early settlers to plant wine grapes in the mid-1800s. The Swan Valley is still known for its wines. Like many other Australian capitals, this city has a multicultural history. Many Italian and other ethnic dining spots reflect this, as well as the prolific market garden industry that brings morning-fresh produce to city tables.
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(click map regions for more information)
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