Ever tried a bacon, egg and spinach breakfast latte, a spiral scone cone or a corn and tortilla gelato?

While some may write them off as hipster food crazes, they are also part of a new social media movement that is putting the spotlight on local Perth food delicacies you cannot find anywhere else.

Using the hashtag #OnlyInPerth, Perth eateries and foodies are showcasing unique WA creations and hidden gems, while boosting business in tough times.

More than 30 businesses have jumped on board the campaign, with many creating eyebrow-raising dishes.

Local food curator and Yelp city manager Andjelka Jankovic came up with idea after a recent trip to San Francisco, and won an international hackathon competition with the concept.

"Often trends happen overseas or over east and then they come to Perth about six months later. However, I was finding lots of ideas had their genesis in Perth [and] I wanted to give recognition to these businesses," she said.

Ms Jankovic said the movement was a way for diners to rediscover Perth eateries post-mining boom — a tough economic climate for restaurants.

The unusual latte contains bacon fat, dried spinach, filtered water and a raw egg. ( ABC News: Laura Gartry )

Bacon latte 'not for everyone'

So what's with the bacon latte?

Subiaco cafe Karibu has subverted the classic breakfast combo of bacon, egg and spinach to create a savoury breakfast drink, using bacon fat, dried spinach and a raw egg — but no caffeine.

Cafe owner Jason Allegretta said the drink was not for everyone.

"It's basically a breakfast latte. So essentially it's spinach, eggs and some bacon, and we all kind of mould it into one," he said.

"So there's no milk, no sugars, no carbs — It's all about the fat."

"We've just used some filtered water and a bit of Himalayan pink salt and we've just blended it into one. So it really is a breakfast on the go.

"It's really just for someone who's following the low-carb, high-fat way of eating."

The S-Cone is an ice-cream cone meets a high tea scone with jam and cream.

Ms Smith invented the S-Cone noticing people were struggling to eat her regular scones standing up. ( Supplied: YELP )

A favourite at farmers markets around Perth, it has now been trademarked by its creator Nicole Smith.

"It's very difficult to trademark food, but we've done everything we can to protect it," she said.

Ms Smith came up with the idea after she noticed people were struggling to eat her regular scones at markets when there was a lack of seating.

"I realised we needed to make it mobile," she said.

"Through a month of trial and error, without holes, tears or cracks, we got there and it still tastes exactly like a scone."

The S-Cone comes in a variety of flavours and there are vegan and gluten-free options.

Ms Smith is hoping to take the S-Cone interstate in the near future.

The truffles are made from surplus local strawberries and a Perth-made vodka. ( Supplied: YELP )

Truffle began as vodka cocktail

A few weeks ago Perth chocolatier Sue Lewis was having dinner with her partner who loved her strawberry, basil and vodka cocktail so much, she offered to make it into a truffle.

She joined forces with East Perth's Hippocampus Distillery vodka to create a WA truffle for spring.

"We have surplus strawberries from the great fruit season so I thought let's do something that is fresh, herbal and gives you a taste of spring. And the vodka gives you a spring," Ms Lewis said.

In a similar collaborative vein, Northbridge's Chicho Gelato has teamed up with Mount Lawley Mexican restaurant El Publico to create a street corn, tortilla crumb and dulce de leche concoction.

Owner and chef Carly De Bartolo said they wanted to recreate a savoury dish people were familiar with, while challenging diners' palates by turning it into a dessert.

The street corn, tortilla crumb and dulce de leche concoction will only be available for a limited time. ( Supplied: Chicho Gelato )

Ms De Bartolo said it was great to collaborate with other local business to create a unique product rather just compete for customers.

"I know gelato and Tommy Payne knows Mexican. So we can learn something off each other," she said.

"We can do our own thing, it's time to look inwards and stop looking to the east coast," she said.

Meanwhile, the rooftop of Leighton Beach restaurant Bib & Tucker is home to two beehives that house tens of thousands of bees between them and are being put to good use.

The hives are harvested by staff to produce more than 60 kilograms of honey during a six-month period over spring and summer.

Their proximity to the ocean has meant the bees produce a honey that is often slightly salty in taste and it is used in several of the restaurant's dishes and drinks.