Behind the Pair'd | Kyle & Katina Connaughton

We're thrilled to welcome Kyle and Katina Connaughton, the dynamic duo behind the acclaimed restaurant, SingleThread Farm, to the Pair’d Margaret River Region line-up!

Kyle and Katina are celebrated for their innovative approach to cuisine, blending local ingredients with global influences to create unforgettable dining experiences. With a passion for sustainability and a commitment to showcasing the best of local produce, their culinary expertise has earned them numerous awards.

As Pair’d approaches, we’re delighted to share an exclusive interview with Kyle and Katina, where they discuss their favourite wine, food and music pairings, and what they're most eager to explore in the Margaret River Region!

Have you been to Western Australia’s Margaret River Region before, and if so, what did you love about it?

Kyle: Yes, we visited the Margaret River Region in 2017, and it was incredible! We’re really excited to be coming back. It reminds me a lot of our home in Sonoma, being a beautiful wine country along the coast.

Katina: Exactly! Plus, it has those stunning white sandy beaches and kangaroos! I’ve been dreaming about returning ever since we left.

Tell us how you’re involved in Pair’d Margaret River Region this November?

Kyle:  We will be cooking a four-course dinner at Voyager Estate, which we’re really excited to do. We’ve been working with the team there and they have a very similar ethos to us at SingleThread Farm, as Voyager Estate also has their own farm and gardens.

We will be using the local seasonal produce in our dishes too, and pairing with Voyager Estate wines, which we can’t wait to learn more about!

What is your ultimate pairing of wine, food or music?

Kyle: Music plays such an important role in the multi sensory aspects of dining. We’re so focused on the food and wine, but the environment plays a big part into how we perceive everything. At SingleThread Farm, we’re always playing with how these elements shape our perception.

Katina: I think food, friends, music and wine creates the perfect combination. We are lucky to be part of a community that embraces this and it’s a big part of our lives, both inside and outside the restaurant.

And what is something that should never be paired together?

Kyle: Good food and bad conversation! When it comes to ingredients, it really depends on the specific case. I enjoy flipping the classics on their heads, experimenting with different pairings to see what works.

Katina: I agree! I prefer to avoid the word "never." Sometimes bad pairings can inspire creativity, leading to something unexpectedly wonderful.

What are your top 3 songs to cook or work to?

Kyle: I can’t pinpoint individual songs since we listen to so much different music over long cooking sessions.

Katina: I tend to go by genre. Lately, I’ve been nostalgic for Sonic Youth and Smashing Pumpkins - those '90s throwbacks. I also love tuning into a punk rock station; it really energises me. And I enjoy some older, folksy sounds too.

Kyle: At the restaurant, we always consider the mood. We start the night with calmer music, then ramp it up as the energy builds. One artist we really love that complements our food is Taiko.

Katina: And I have to mention our daughter’s band, Bad Thoughts - they’re my absolute favourite!

Who else in the talent line-up are you excited to catch up with /& or collaborate with at Pair’d Margaret River region?

Katina: This is the greatest part about doing these events, getting to connect with friends from all over the world. These events are truly global and bring together so many wonderful people.

Kyle: I’m especially excited about Jonny Lake and Isa Ball coming from Trivet in London. We all worked together at The Fat Duck back in the early 2000s and they became great friends. It’s incredible to see what they’ve accomplished with Trivet, as well as how our families have grown. This reunion is going to be amazing, so I can’t wait to catch up with the Trivet crew!

What are three things will you definitely be packing in your suitcase to come to the Margaret River region?

Both: Definitely a swimsuit!

Katina: I’ll want to get in the water and go for a hike like we did last time, so hiking shoes are a must. I’ll also pack my pruners for foraging and to check out the gardens where we’ll be hosting the dinner, so I can incorporate some floral design.

Kyle: And of course, my chef knives!

When you think of the Margaret River region, what is the first word that comes to mind?

Katina: Exquisite.

Kyle: I’d say wine, and then beauty.

Katina: For me, kangaroos come to mind!

What can guests expect from your event?

Katina: A sense of mystery and intrigue!

Kyle: Guests can expect to truly taste the local produce and experience the local seasons. At SingleThread, we focus on telling the story of each day. When you dine with us, you’re really immersed in that moment on Katina’s farm. Instead of trying to replicate what we do in California, we’ll embrace the local ethos and seasonal ingredients, creating a journey of discovery through the produce.

Katina: Plus, we’ll bring a touch of that Northern Californian love!

Don’t miss the chance to see Kyle and Katina at the Voyager Estate x SingleThread Farm.

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