La Cabana: Sea & Sip
About this event
Learn how to create the perfect ceviche, our famous Tommies and Spicy margaritas and shown how to make a citrus salt.
Settle in for a breezy 1-hour session with Chef Ben Fossilo as he brings La Cabana’s coastal style to life—mixing up signature margaritas and preparing traditional ceviche right in front of you. Expect bold flavours, fresh seafood, and a seriously good time.
About The Chef
Ben Fossilo
La Cabana
Ben is a dynamic West Australian chef, restaurateur and community building hospitality leader, based in his hometown of South Fremantle. With a career that spans from street food innovation to full scale restaurant operations, Ben has become known for his fresh, fearless take on coastal Mexican cuisine and his commitment to local produce, employee welfare and the broader Fremantle hospitality community.
Ben’s cuisine reflects his love for vibrant, flavour forward food and a deep respect for local Western Australian ingredients.
At La Cabaña, he describes the menu as “coastal Mexican” — inspired by his travels in Mexico and Central America but realised through WA produce and native ingredients. Signature dishes include tacos and tostadas with native strawberry adobo, pineapple salsa, fish ceviche on crisp tortillas, and vegetable dishes that boldly showcase WA’s fresh produce with a Mexican twist.
Ben’s ethos is about storytelling through food—acknowledging Mexican regional roots while positioning WA as its “own region” in the menu narrative.
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