{"data":[{"type":"imageservice","data":{"items":[{"id":"0\/283830_73266703_Wildflower_Beetroot_Ash_Entreejpg","service":"cloudinary","status":"clean","attributes":{"alt":"Wildflower, COMO The Trasury, Restaurant, Perth","caption":"Rote Bete, gegart in der Asche von Jarrah-Eukalyptus.","copyright":"Martin Morrell","title":"Wildflower"},"tags":["Perth","Restaurant","Wilfflower"],"options":[],"info":[]}],"files":[null]}},{"type":"text","data":{"text":"<p>Lokal kochen, und zwar mit dem, was das wilde Land Westaustraliens hergibt, ist Jed Gerrards Credo. Der K\u00fcchenchef des \u201eWildflower\u201c serviert den Teller mit Roter Bete nur von Birak bis Bunuru, der hei\u00dfesten Zeit des Nyoongar-Kalenders. Das Gem\u00fcse gart in der Asche von Jarrah-Eukalyptus, bis es rauchig und weich ist. K\u00fcmmel und Himbeere dr\u00e4ngen von zwei Geschmackspolen dazu \u2013 und heben einander auf im milden Quark von der Ziege. <\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/283830_72191474_Post_Interior_2jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Wildflower, COMO The Trasury, Restaurant, Perth","caption":"Das \u201eWildflower\u201c in Perth.","copyright":"Martin Morrell","title":"Wildflower"},"tags":["Perth","Restaurant","Wildflower"],"options":[],"info":[]}],"files":[null]}},{"type":"imageservice","data":{"items":[{"id":"0\/283830_72191570_Wildflower_Terrace_to_Interiorjpg","service":"cloudinary","status":"clean","attributes":{"alt":"Wildflower, COMO The Trasury, Restaurant, Perth","caption":"Rooftop! Das Restaurant thront im Dachgeschoss des Hotels \u201eComo The Treasury\u201c. ","copyright":"Martin Morrell","title":"Wildflower"},"tags":["Perth","Restaurant","Wildflower"],"options":[],"info":[]}],"files":[null]}}]}