Perth’s best picnic spots

Perth’s best picnic spots


There’s an art to packing a good picnic basket, but like real estate, the key to a great picnic is location, location, location. Here’s our top 20 spots in Perth by Susannah McAlwey from The Nourishment Coach.

Treat yourself and your loved ones to a perfect Perth picnic, as Autumn is an ideal season to get outdoors and enjoy the natural wonders of our State. A breath of fresh air can be wonderfully nourishing!

  • 1. Kings Park – tons of fabulous places here for a bbq or picnic here!
  • 2. Bayview Park above Freshwater Bay and Keane Point, Mosman Park
  • 3. Matilda Bay, Crawley
  • 4. Rocky Point, John Forrest National Park, Mundaring
  • 5. Walyunga National Park, Avon Valley
  • 6. Point Walter, Bicton
  • 7. Araluen Botanic Park, Roleystone
  • 8. Serpentine Falls, Jarrahdale
  • 9. Cottesloe Civic Centre, Cottesloe
  • 10. Noble Falls, Gidgegannup
  • 11. Jackadder Lake, Woodlands
  • 12. Hyde Park, Mt Lawley
  • 13. Whiteman Park, Whiteman
  • 14. Lake Leschenaultia, Mundaring
  • 15. Victoria Gardens, East Perth
  • 16. Woodbridge Riverside Park, Woodbridge
  • 17. Queens Gardens, Perth CBD
  • 18. The Coombe, Mosman Park
  • 19. Lesmurdie Falls National Park, Forrestfield
  • 20. Heathcote Reserve, Applecross

What to pack:
Remember to pack your basket with a big rug, a big bottle of water, plates, glasses, cutlery, napkins, a rubbish bag, serving utensils, sunscreen, aerogard, games like bocce, croquet, a cricket set, a football or Frisbee, and of course some delicious healthy food.

Feeling lazy? You can pick up some ready-made gourmet delights as Smoult’s Continental Deli in Maylands, The Black Truffle in North Fremantle, The Re Store in Leederville, The Boatshed in Cottesloe, Chu Bakery in Highgate, Kent Street Deli in Rockingham, The Herdsman in Wembley, or other venues in your area.

If you’re in a creative mood, whip out your culinary skills and make some nourishing finger food yourself. These are our favourite healthy and nutritious ideas picnic snacks.

Chakra Quinoa Sushi

For the Quinoa Sushi Rolls:

  • 1 cup uncooked quinoa, rinsed well
  • 1 1/2 cup water
  • 1/2 cup rice vinegar
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3 sheets Nori seaweed
  • 1 ripe avocado, pitted, peeled and sliced
  • 1/2 large cucumber, peeled and cut into matchsticks
  • 1/2 large red pepper, cut into matchsticks
  • 1 carrot, peeled and cut into matchsticks
  • 1 medium beet, peeled and grated
  • 1/2 cup sprouts

For the Miso-Sesame Dipping Sauce:

  • 2 tablespoons white miso
  • Juice of 1 small lime (about 1 tablespoon)
  • 2 teaspoons honey plus more to taste, if desired
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon sesame seeds

1. Add the quinoa and water to a medium saucepan set over high heat.
2. Bring to a boil, then lower the heat and cover.
3. Simmer until the quinoa is mostly cooked through but still on the undercooked side, 15-20 minutes. The water will have absorbed but the quinoa won’t quite be translucent.
4. Meanwhile, set a small saucepan over medium heat and add the rice vinegar, honey and salt. Bring just to a simmer and keep warm until the quinoa is ready.
5. Pour the vinegar mixture into the pan with the quinoa, stir well, cover and let sit until the quinoa absorbs the liquid.
6. Remove the quinoa from the heat and let it cool completely.
7. While the quinoa cools, mix together the Miso-Sesame Dipping Sauce. Combine the sauce ingredients in a small bowl. Taste and add additional honey if desired. Refrigerate until ready to serve.
8. To assemble the sushi rolls, lay the bamboo mat on a flat surface and spread a piece of plastic wrap over the top.
9. Lay one sheet of Nori on top of the plastic wrap.
10. Spread 1/3 of the quinoa on top of the Nori, leaving a slight border at the edges.
11. In the centre of the quinoa, arrange 1/3 of the filling ingredients starting with the avocado, followed by cucumber, carrot, red pepper, beets, and ending with the sprouts.
12. To roll, start with the end closest to you.
13. Using the bamboo mat for help, bring the end up and tightly roll over the filling, pressing as you go. Press the edges together to seal.
14. If edges are not sealing well, dip your fingers in a bowl of water and gently wet the edges of the Nori, then try again.
15. With a very sharp knife, cut the sushi into 6-8 slices.
16. Serve with the dipping sauce.
17. Store in Tupperware in the fridge until you are ready to go.


Gluten Free Picnic Quiche

For the Crust:

  • 1 1/2 cup almond flour/almond meal
  • 1/2 cup coconut flour
  • 1 tsp gluten free baking powder
  • Sea salt to taste
  • 2 free range eggs
  • 1/4 cup cold pressed olive oil or coconut oil

For the Filling:

  • 8 free range eggs
  • 2 big handful of spinach, chopped
  • 4 mushrooms, sliced
  • 1/2 red onion, diced
  • 1/4 red capsicum, diced
  • 1/4 yellow capsicum, diced
  • 1/2 carrot, grated
  • 1/2 cup grated zucchini, grated
  • Fresh herbs of choice (I used basil, oregano and thyme)
  • Salt and pepper to taste (optional)

1. Heat the oven to 180°C.
2. Combine all dry ingredients in a bowl.
3. In a different bowl whisk the eggs with the oil and then add to the dry mix, massaging together with your hands.
4. Grease your pan, then add the mixture pressing against the sides and base.
5. Cook for 10 minutes.
6. Beat the eggs for the filling and stir through your vegetables, season and add to base.
7. Cook for another 20 minutes or until firm.
8. Cut and store into Tupperware until you are ready to go.

Nourishing Spirulina Balls


  • 1 cup of almonds
  • 1 cup of medjool dates
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of sunflower seeds
  • 1/3 cup of sesame seeds
  • 1/2 cup of desiccated coconut
  • 2 tablespoons of nut butter
  • 2 tablespoons of protein powder
  • 1/3 cup of coconut oil
  • 1/3 – 1/2 cup of honey
  • 2 teaspoons of cinnamon
  • 1-2 tablespoons of spirulina powder

1. Soak dates for 10 minutes in hot water.
2. Grind nuts, seeds and coconut to a course consistency.
3. Add spirulina powder and protein powder.
4. Add strained dates and blend mixture.
5. Add coconut oil, nut butter and honey, and continue to blend until all ingredients are fully mixed.
6. Shape into balls and refrigerate in some Tupperware until ready to go.

Chocolate Beetroot Cake with Raspberry Frosting

  • 2 1/2 cups of brazil nuts
  • 1/2 cup of coconut or agave nectar
  • 1 1/2 cups of coconut flour
  • 1 cup of soft or soaked dates
  • 2 beetroots grated
  • 1 orange – zest only
  • 1 cup of cacao powder

For the Icing:

  • 1 cup of soaked and strained cashews
  • 1 tablespoon of coconut or agave nectar
  • 1/4 teaspoon of vanilla essence
  • 2 tablespoons of coconut oil
  • 1/2 cup of fresh raspberries
  • 1-2 tablespoons of almond milk
  • Pistachios, shredded coconut and/or extra raspberries for decorating

1. Process brazil nuts until they form a fine powder. Add all of the other ingredients and process until smooth and the mixture combines easily.
2. Press the mixture into a spring form cake tin and refrigerate while you make the icing.

For the Icing:
3. Blend all ingredients in a high-speed blender until smooth and creamy. You may need to add a little extra almond milk so that it blends easily.
4. Spread the icing over the cake and decorate with coconut, pistachios and extra raspberries.
5. Cut before your picnic and put into a Tupperware container.


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