Over-pouring by 1 shot of beer at 20 kegs per week is costing you
$19,192.00 per year
It’s time to pour perfectly and maximise your profits. Pouring perfection
In the previous issue, we asked you to vote for your favourite celebrity chef. We had 386 people write in and now have an extensive list to work with, so thanks for that. Here are your top 10:
1. Gordon Ramsay
2. Chef Wan
3. Marco Pierre White
4. Miguel Maestre
5. Kylie Kwong
6. Maggie Beer
7. Jamie Oliver
8. Chef Wang
9. Rick Stein
10. Heston Blumenthal.
Please keep your letters coming into us at info@menumagazine.com.au as we love hearing from you. In the next issue we will publish a list of your favourite places for a steak sandwich, so please write in and let us know where your favourite is and why.
Heston Blumenthal is my favourite chef. His dishes are just out there.
HL Choo
Gordon Ramsay is amazing. Yes, he is foulmouthed but he brings the passion to the kitchen.
Lyn
I do love Maggie Beer and Jamie Oliver. Both are down to earth with basic recipes/foods that real people can make. Also not sure if you’d call her a celeb chef but my favourite recipes these days are Nagi’s/RecipeTinEats. Make SO many of her recipes.
Michelle
I’m old school, Marco Pierre White is my favourite chef.
Alexa
Chef Wan, he’s the best.
Nadene
Letterbox
One chef that surprised me was Chef Wan because lots of people voted for him. We would love to feature him in the magazine but we have not been able to make contact.
Ed
I love reading your magazine and trying new places and new things. My husband and I heard about a new Indian restaurant that opened up in Mount Pleasant and suggested you feature it in your magazine. We were delighted to see it in the last issue. Stonewater is just lovely. We even had my sister's 40th birthday party there. Some other places we went to from the last issue were BAHA (loved the Jerk Chicken), Social Manna (Turkish Eggs were to die for) and Stewart’s (because I love zucchini).
Rose
Glad you are enjoying the magazine and trying all these places. That Zucchini Bruschetta was something else wasn’t it?
Ed
As a long-standing subscriber to your excellent magazine, I was delighted to be informed that I had won the prize of a kegerator and a keg of Spinifex beer, not least because I appreciate their use of native ingredients in their beers and admire their support of veterans.
In addition, our son was scheduled to host Christmas Day lunch for us with around 35 relatives, so the prize was very timely. We live in Mandurah so the logistics were a little complicated, but thanks to the outstanding efforts of Adam at Spinifex and Julie from Brewmart in Rockingham, the goods were successfully collected on Christmas Eve and were a huge hit.
Stewart
On a recent stay in Perth, I got sick of having the same breakfast at my hotel and then I stumbled across Menu Magazine. The next morning, I decided to take a walk over the bridge from the CBD to Victoria Park to have breakfast at Social Manna. It was packed but I was able to get a table and order. It’s
SPECIALISING IN HANDMADE:
Catering, Wholesale & Retail
so refreshing to see a breakfast menu that doesn’t only have the standards like eggs on toast or bacon and eggs. I tried the Turkish Eggs and came back a second time for the Filipino Breakfast Bircher Bowl. So impressed by this new find I called Menu Magazine who suggested a few other places for breakfast. Finlay & Sons in Inglewood, Orchard Espresso in Roleystone and Port City Roasters in South Fremantle were also great finds, and had unique breakfast menus.
Wayne
Thanks for the feedback and following up on our suggestions. Check out the profile on Finlay & Sons in this issue.
Ed
On a recent trip from Victoria, we stayed at The Adnate Perth - Art Series where we came across your magazine. After reading about BAHA Restaurant I can agree with you that the food is very good.
Charles
I would please like to enter the competition in Menu Magazine for the three-night stay at Pan Pacific Perth. I have enclosed a copy of my booking where I stayed at Pan Pacific in November.
Martin
Good luck Martin. I hope you have the same success as Stewart.
Ed
I love a good taco, so it was great to see your recent feature on tortillas. There are so many good places serving them on the menu. Probably the best I have had so far was at BAHA in Perth. I don’t mind the food trucks, but the restaurants make them special. Other places I think are really good are La Cabaña in South Fremantle and Jalisco in Doubleview.
Sean
Could not agree with you more Sean. Tacos and Tortillas are becoming a real staple on menus. They are cheap, easy and tasty.
Ed
Celebrating 120 Years of Mangiatorella
Mangiatorella is a natural mineral water, that is, bottled without chemical or physical treatment as it comes straight from the spring, situated in the woods of the Calabrian Serre Park, in southern Italy, 1,200 meters above sea level and 15 kilometers away from the nearest urban centre. Boasts a constant composition throughout the seasons, determined only by its slow subterranean journey of pure rainwater through ancient rocks. Since 1904, when it was bottled for the first time, much research and scientific experimentation have confirmed its beneficial properties.
WhenI started Menu Magazine, I said I would never finish a magazine during the Christmas period when everyone is away or under the pump, but guess what? That’s just what we did. It’s the quickest turnaround we have ever done to finish an issue two months early (that’s if I take out the Christmas period) to get back on track with our usual publication dates.
This issue, we travelled as far as Moore River all the way down to Albany and everywhere in between.
The cost of living is still a real talking point, but it hasn’t seemed to stop people going out for a coffee where prices are at a 52-year high due to the cost of green beans. Coffee lovers will always chase their daily caffeine hit.
Having said that, every few years we publish a list of local WA coffee roasters and there seem to be more roasters than ever which Carmen investigates.
Jeremy looks at Trappist Belgian beer styles that originate from monasteries.
Leanne talks about how world music and world food come together, and with the recent passing of Patrick O’Brien, she shines a light on some of the influential chefs that have left us in recent years.
After looking at tortillas in the last issue, Phoebe investigates other dishes that are menu regulars these days and she finds that burgers are right up there.
The Gold Plate Awards are a calendar highlight and this year is no exception – we share all the 2024 winners and finalists.
There are Camino trails all over the word. I travelled the Camino de Santiago with my wife, Dianne last year. She shares some of her experiences and what types of food you can expect.
I had a chance to talk to Justine Schofield about her journey since MasterChef including her latest book.
I hope you enjoy the issue and look forward to hearing about your culinary experiences.
Stay well.
ENTERTAINMENT
Cover Picture
Hillarys Beach Club
Profile pages: 10/11
Recipe: 56
Bite size pics pages: 70-75
Photography: Scott Arnold-Eyers, Thom Davidson, Agnes Shick
Publisher Scott Arnold-Eyers
Sub Editor
Leanne Casellas
Proofreader
Regina Barnett
Menu Writers
Cam Allen, Dianne Arnold-Eyers, Scott Arnold-Eyers, Moira Aynsley, Ava Berryman, Chef Samson Brent, Chef Egan Campbell-Morrison.
Leanne Casellas, Howard Frank, Brian Garcia, Georgina Goss, Clint Gurney, Araluen Hagan, Carmen Jenner, Chef Simon Naber, Chris O’Halloran, Jeremy Sambrooks, Sarah Schmitt, Danica Scott, Phoebe Sinclair, Derek Smith, Brad Wren
Design
Cam Allen Design
Legal & Finance Manager
Dianne Arnold-Eyers
Contributing Photography
Ann Ailakis, Cam Allen, Ryan Ammon, Dianne Arnold-Eyers, Scott Arnold-Eyers, Thom Davidson, Brian Fitzgerald, Robert Foltz, Araluen Hagan, Patrick Mark Hamlyn, Sean Hefferon, Craig Hyde, Miles Tweedie Photography, Rob Palmer, Luke Pullella, Penny Raven, Tamara Rodriguez, Bleach Romero, Agnes Shick, Liam Valiukenas, Neil Wallace, Lizzie Wilkie
Web Designer
Paul Bui
Web Administrator
Dianne Arnold-Eyers
Sales and Marketing
Scott Arnold-Eyers 0403 344 143
Menu Magazine is proudly published by Eyers RockET
Distributed to selected independent supermarkets, newsagencies (through Wrap Away Distribution), as well as selected bars, cafés, restaurants and hotels throughout Western Australia.
Menu Magazine is published bi-annually. To subscribe, head to page 25.
Every endeavour is made to ensure the contents of this magazine are correct at the time of going to print. The publisher and editor do not necessarily endorse the opinions expressed by individual writers. All prizes will be awarded at the editor’s discretion and no correspondence will be entered into.
Nothing in this magazine may be reproduced in whole or in part without the written permission of the publisher. Images and written material submitted for publication are sent at the owner’s risk and, while every care is taken, Eyers RockET will not accept any liability for lost, stolen, damaged or misused material. The publisher reserves the right to modify editorial and advertisement content.
Menu People
Since the last edition of Menu Magazine, I travelled to the UK, Italy, Albania and Egypt. I could fill the whole magazine with the culinary delights I encountered in each and every one of these places: the sublime J Sheekey treatment of the humble fish pie in London’s west end; the authentic carbonara at Nonnarella on the banks of the Tiber in Trastevere, Rome; Tavë kosi, the mouth-watering rich Albanian casserole of lamb, rice and yoghurt; and the marvels of Egyptian cuisine with its French and Middle Eastern influences.
It is any wonder that in this edition I have looked at what a multicultural society we have here in Perth in conjunction with world music to make the offer just that little bit tastier. I also pay homage to the creative culinary geniuses that have recently left us and their enduring legacies.
Leanne Casellas
In the last few months, I flew across the country to check out Victoria’s Great Ocean Road with its stunning views of Bass Strait and vibrant food. Next, I took the ferry across Port Phillip Bay to experience the terroir of the Mornington Peninsula wines with the highlight being a one-on-one Terroir Masterclass at 12 Minutes by Tractor winery, followed by a degustation lunch at their multi-award-winning restaurant. While in the neighbourhood, I headed across the strait to Tasmania taking in the Tamar Valley wineries, Mona, the exciting Battery Point café scene and, of course, Salamanca markets. A word to the wise, do not eat breakfast before heading to the markets.
Chris O’Halloran
I had a fantastic time in New Zealand. We went to a winetasting at Cloudy Bay (where they make the best Sauvignon Blanc), and a degustation dinner at Arbour Restaurant, FROMM Winery, with matching wines for each of seven courses. Also had a lovely dinner at Mission Estate. Finally tasted Pho at a Vietnamese Restaurant and thoroughly enjoyed it. New Zealand is a beautiful country and I highly recommend it as a holiday destination. We stayed in a number of lovely B&B’s, saw waterfalls, caves, glow-worms, birds of prey, visited Hobbiton where they made the Lord of the Rings movies and also visited Zealandia near Wellington, an incredible bird sanctuary. We watched a sperm whale rise to the surface, swam with dolphins, saw seals basking on rocks, and even went zip-lining. We also had a Maori Experience including a very gourmet hangi, saw geysers, hot springs and mud pools. This issue I profiled Social Manna in Victoria Park, a great place for breakfast and South Freo Continental, who are masters of Pizza making.
Georgina Goss
I have always been a passionate food lover, but recently I’ve embarked on a rediscovery journey; reconnecting with animalbased protein after several years of favouring vegetarianism. Navigating this transition has reignited my curiosity for sourcing sustainable, ethical produce and rekindled my love for bold, hearty flavours. As someone managing gluten-free food preferences in my family, I have also explored creative ways to cook and dine gluten-free, seeking innovative recipes and hidden gems that deliver both comfort and nourishment. Reviewing Punjab Indian Restaurant was the perfect opportunity to blend my personal experiences with a fresh and delicious perspective on evolving food choices. I’m excited to continue exploring how thoughtful food choices can celebrate tradition, creativity and mindful eating.
Danica Scott
Wow, it’s already 2025 – where did the past year go? While it zoomed past at supersonic speed, I did manage to catch a couple of exciting opportunities to share with you. I had a cheeky weekender down south where we spent a glorious afternoon at Inara, a Levantine restaurant in the heart of Busselton. It’s a place to put on your list and I recommend everything on the menu. The food is beautiful and the service is excellent too. While you’re down that way check out Rustico. I highly recommend the wine pairings with the degustation menu, it was amazing. Closer to home and something a bit fun, I recently hit up Willi’s Pizza Bar at the Royal Hotel in Perth. They serve Detroit Style Pan Pizza. Everything we ordered was fabulous, so be sure to check that one out too.
Sarah Schmitt
I love exploring WA breweries. They are the perfect venues for both me and my kids and this summer is no exception as we discover some hidden gems.
In January, I went on a day trip to the newly established Moore River Brewing Co. As the designer for Menu Magazine, I have been fortunate to preview the exceptional reviews from our team of talented writers and the enticing photographs featured in each issue. However, visiting Moore River Brewing Co. in person provided an entirely different experience. It was remarkable to taste and engage with their offerings firsthand. Moore River has long needed a venue of this calibre. Located just an hour and a half from Perth, it serves as an ideal destination for a day trip. With high-quality food, an excellent selection of beers and a rustic farm-style atmosphere, it was an all-around enjoyable experience.
Cam Allen
I’m very thankful for the opportunity Menu Magazine has given me over the past few years. Dining at new and different restaurants and trying the vast array of delicious food on offer throughout Perth is a huge passion of mine, so being able to do so while exploring my love of writing has been a dream. In the coming year, I plan on spending the year travelling and building my writing portfolio. Time for me to try some great dishes outside of WA.
Ava Berryman
Travelling in Austria recently, I went in pursuit of their national dessert‘s gold standard. Keiserschmarrn is a cross between a pancake and a doughnut, doused in apricot syrup and icing sugar eaten at breakfast, and any other time. Back home as the pursuit for gold standard continues, it occurred to me, everything is delicious in Australia. Mexican and Argentinian flavours are infiltrating our menus; dark rich sauces, experimentation with chilli, salsa, slow cooked barbecue, tang and density are reminders of how food unites us. Every global cuisine a culinary jewel Australia’s hearty appetite inherits. Inglewood’s Finlay & Sons and Fat Boyz in West Perth embrace this culinary attitude both in flavour and vibe.
Phoebe Sinclair
Journeying across the vast landscapes of Australia, I have immersed myself in the rich and diverse culinary traditions of this vibrant country. With a passion for food and a thirst for adventure. I explore local culinary gems savouring the essence of each unique dish and the stories behind them. From the bustling markets of Melbourne to the tranquil coastal towns of Western Australia, these gastronomic adventures take readers on a mouthwatering tour of Australia’s eclectic cuisine. Through vivid descriptions and keen observations, I invite you to join me in savouring the flavours and traditions that make our food scene so special. Brad Wren
Message from the Hon Rita Saffioti MLA
Deputy Premier
Minister for Tourism
Welcome to Western Australia and the 37th edition
of Menu Magazine
For nearly 20 years, Menu Magazine has provided locals and visitors with information and insights into Western Australia’s thriving culinary scene, shining a spotlight on the best places to eat and drink, as well as food trends and stories from some of the industry’s leading voices.
In this edition, Menu Magazine features some of Western Australia’s top coffee roasters and shines a spotlight on the winners from the recent Gold Plate Awards. It also includes the regular columns on health, wine, products, education and events.
With such a varied landscape and climate, Western Australia is home to exceptional food and drink experiences. Discover worldclass drops from its nine wine regions, awardwinning restaurants, fresh produce and culinary events from across the State.
Western Australia’s vibrant culinary scene continues to flourish, with so many exciting
new hospitality venues opening their doors. Enjoy some seaside wellness at the new Magic Apple Wholefoods in Cottesloe; head into the cultural hub of Northbridge and check out a flurry of hot new venues such as Ah Um, Margot’s and Fallow; and in Fremantle, Cassia and Moon & Mary are some of the new offerings turning heads.
For those dreaming about their next getaway, the summer months call for road trip adventures in Western Australia. From captivating 4WD tracks to surreal coastal highways. A road trip is the best way to explore the State’s nature and wildlife encounters, 10,000km of spectacular coastline, Aboriginal cultural experiences representing 60,000 years of tradition, plus unique flavours crafted by earth and sea.
Why not follow in the footsteps of West Australian-born Formula 1 driver Daniel Ricciardo on his second lap of Western Australia’s ‘Drive the Dream’ campaign and
hit the open road on an epicurean adventure from Perth to the Margaret River Region and beyond along the South West Nature and Wine Drive.
We hope you enjoy this edition of Menu Magazine and that it inspires you to discover more of what Western Australia’s exciting culinary scene has to offer.
HON
RITA SAFFIOTI MLA
DEPUTY PREMIER; MINISTER FOR TOURISM
Indian Ocean Gastronomy
Wecould not have picked a better day to eat at Hillarys Beach Club. The weather warm and sunny with a gentle sea breeze, the Fremantle Doctor, making its nurturing presence known. The location features several eating venues including The Heart located upstairs and Bar Cicchetti on the ground floor.
On our visit, we headed upstairs to the Heart which offers lunch and dinner. At the top of the stairs, you pause momentarily, as your eyes are drawn to the clear views of the Indian Ocean. The Heart’s décor features parquetry flooring, some cultured stone, different styles of seating, quirky mirror balls, and art deco ceiling fixtures and lamps. The crowd of diners are as eclectic as the décor, some straight from the beach, business people entertaining, multi-generational family gatherings or people just enjoying a quiet drink with friends. You get a feeling that the intent behind the Heart, first and foremost, is to make diners feel welcome.
The team at Hillarys Beach Club promote the Heart as ‘a contemporary twist on a classic English restaurant and pub experience’, but it is so much more than that. Glancing through the menu, you note English pub and Italian classics, alongside Japanese fusion and contemporary dishes based on our abundance and variety of delicious, fresh
THE
TEAM AT HILLARYS BEACH CLUB PROMOTE THE HEART
AS ‘A CONTEMPORARY TWIST ON A CLASSIC ENGLISH RESTAURANT AND PUB EXPERIENCE’ BUT IT IS SO MUCH MORE THAN THAT.
West Australian produce prepping the taste buds well for eating.
The first dish we tried was Kingfish Crudo served with a yuzu soy dressing, jalapeno and coriander. The Kingfish was thinly sliced with freshness apparent as it fell apart on your tongue. The citrus saltiness of the dressing was a good accompaniment while the jalapeno and coriander provided the heat and herbaceous dimensions to the dish.
Our next dish was Mini Australian Lobster Tacos featuring Broome slipper lobsters. The lobster meat was blended with a spicy creamy mayo, fennel, coriander and served in a lightly puffed taco shell. The togarashi spice topping added extra savoury pop to the dish. It is easy to see why this is one of their most popular dishes; I could have easily smashed down several without pause.
Both dishes came from the Hillarys Beach Club Japanese inspired Ubon menu and were appropriately matched with indulgent Laurent-Perrier La Cuvee Brut NV Champagne from the Champagne Region in France. The chardonnay content of the champagne lends creamy white peach aromas and taste across the palate, and finishes with crisp lemon zest which paired well with the seafood.
We next tried the Market Fish which is served with a sweetcorn velouté and a fresh seasonal salad. Heart’s Head Chef, Naveen Kumar, personally designed this dish and it was a showstopper with fresh Goldband Snapper from Shark Bay. The snapper was cooked perfectly to bring out its natural sweetness, flesh flaking apart with umami flavours imparted by the crisp savoury skin. The sweetcorn velouté was rich and creamy matching the sweetness of the fish. The fish was served atop fresh tomato, ribboned courgettes, fresh basil and coriander which lifted and freshened the palate. The dish is finished with 101 spice oil and a sweet corn crumble. It was well paired with Wills Domaine Eightfold Chardonnay 2023 from Western Australia’s Margaret River wine region. The chardonnay offers a creamy
palate complementing the velouté and fish with enough acidity to balance the rich flavours.
Shark Bay Blue Manna Crab Linguini was the next dish featuring fresh house-made linguini, generous chunks of sweet crab meat, cherry tomato butter, fermented chilli oil, and topped with a pangrattato, fresh chilli, dill and a wedge of lemon. The pasta was cooked al dente retaining some structure to carry the delicate sweet crab meat and zingy flavours of tomato, chilli and lemon, while the dill added a fresh herbaceous, anise note to the dish. Nikola Estate Vermentino 2023 from Western Australia’s Geographe Region was served with this dish. This Italian varietal provided a playful summery feel showcasing some stone fruit characteristics with a clean light, citrus finish.
Our next couple of dishes were a departure from the ocean as we strode confidently into
the paddock and tried Ubon Margaret River Sirloin served with truffle teriyaki/kombu butter and oyster mushrooms. As a lean cut of meat, the sirloin was flash fried to preserve the moisture content of the meat which was served finely sliced to ensure tenderness, while the teriyaki/kombu butter provided an umami flavoured, rich glaze complementing the beefiness of the meat. Oyster mushrooms added further earthiness to the dish.The final dish we tried was the Wagyu Steak Sandwich
featuring a whiskey mushroom sauce, pickled shallots, rocket and parmesan served on a panini. The cognac in that kitchen’s sauce was replaced with cinnamon infused Fireball Whiskey and the steak substituted with medallions of Wagyu tri-tip cut of sirloin. Steak sandwich aficionados are bound to impress as the steak is unctuous while the sauce is full of depth and flavour. It was a finalist in the 2024 AHA steak sandwich competition.
Our journey to the paddock required a wine with enough punch to counter the strong beef and umami savouriness of the dishes, and Amelia Park Cabernet Merlot 2023 took up the challenge. The nose exhibits dark
Hillarys Beach Club
20 John Wilkie Tarn, Hillarys Ph: (08) 6285 5260 www.hillarysbeachclub.com.au
berry and earthy aromas, while the medium
Feeling completely sated we went downstairs to check out Bar Cicchetti where you can enjoy full table service for breakfast or Italian style antipasto, small plates, pasta and pizza for lunch and dinner. Where the Heart is open and airy with ocean views, Bar Cicchetti provides a warm, casual but intimate dining experience. Hillarys Beach Club also offers alfresco dining areas with plenty of lawn for families to enjoy. If you are looking to organise a function, private dining areas are available, including Bert’s Ballroom.
Executive Chefs John Evans and Samson Brent are the creative brains trust behind the menus at Hillarys Beach Club and, together with their teams, have developed exciting menus worthy of this premium beach side location. Also look out for the team’s new culinary venture Bar Ole, a Spanish style tapas bar, located upstairs at Iluka Plaza, O’Mara Boulevard in Iluka.
By Chris O’Halloran
The Hillarys Beach Club fit-out includes kitchens and bars provided by Arcus, utilising premium equipment manufactured by Moffat.
Brewed by Nature: A Riverside Escape
Tucked away on the banks of the stunning Moore River, the town’s eponymously named brewery sits on an historic 40-acre property that has been in the King family since 1862. Owners Cindy and Neil King, have created a cosy, farm-style venue that is brimming with character. Their family’s connection to the area runs deep; Neil’s greatgreat-grandfather Daniel King, built and ran the Old Junction Hotel on Gingin Brook Road, Neergabby; a notable establishment that was once a go-to rest stop for travellers in need of food, drinks and a bit of respite along the old stock route. Today, the King's continue that legacy blending history, exceptional food and a welcoming vibe in an idyllic riverside setting.
Cindy and Neil have worked tirelessly to create a space that reflects their family’s passion for hospitality and their love for the laid-back country lifestyle. Their motto, ‘Brewed by Nature’ captures the essence of Moore River Brewing; a perfect blend of rustic charm with modern touches. It is the kind
of place that locals and visitors from nearby towns have been craving for years.
I had the pleasure of accompanying the magazine’s publisher and editor Scott, to sample their culinary wares and was delighted to be welcomed by a warm and inviting interior. The space was a charming blend of timber accents, recycled bricks, sleek black wrought iron and quirky rusted relics, that added a nostalgic touch. The design perfectly balanced rustic cosiness with an industrial edge, creating an atmosphere ideal for a relaxed afternoon of great food and beer. Through the large windows, we could see families arriving by dinghies, children feeding horses in the neighbouring paddock and a group of teenagers trying their luck at fishing on the riverbank.
We kicked off our dining experience with their Beer Battered Fish and Chips, served alongside a vibrant garden salad. While this dish may sound simple, it was anything but ordinary. The fish was perfectly cooked – juicy and flaky on the inside, with a golden, crispy batter made using their signature ‘Local’ branded beer. We had a chance to chat with Chef Amanda Mills, who shared her secret behind the batter’s standout flavour. (Fun fact: she is currently experimenting with beerbattered fried chicken, which sounds like a must-try in the future).
refreshing accompaniment. It featured a zesty Green Goddess Dressing that brought a light, tangy flavour to the mix of cucumber, mesclun leaves, onion and tomato. Unexpected additions like blueberries and red cabbage elevated the dish, adding a creative and delicious twist. It was a perfect side that complemented the fish beautifully.
Next up, we tried the beer tasting paddle, which showcased four of the brewery’s standout creations: Summer Ale, Local Lager, Pale Ale and Spiced Ginger Beer. Each brew brought something unique to the table. The Summer Ale was crisp and refreshing, while the Local Lager had an easy-drinking quality that paired well with the dishes; the Pale Ale offered a bold, hoppy profile and the Spiced Ginger Beer delivered a zingy, slightly sweet twist. Although the brewery’s beers are currently crafted off-site, there is an exciting buzz about their upcoming in-house brewing operations, slated to launch in 2025.
The Burnt End Beef sliders were next on our list and they did not disappoint. These tasty little bites featured smoky, tender beef coated in a tangy Texan BBQ sauce. Served on soft brioche buns and paired with a side of crisp slaw, they offered a perfect balance of flavours and textures. This dish is a must-try starter or perfect for sharing.
The Steak Sandwich followed and it truly lived up to its reputation. A perfectly chargrilled sirloin fillet took centre stage, complemented by crispy bacon, melted cheese, caramelised onions, fresh greens and a tangy tomato relish. All of this was tucked between slices of rustic sourdough bread. Paired with a
side of golden, crispy chips, this dish hit all the right notes – comforting, indulgent and satisfying. Chef Amanda Mills’ dedication to sourcing quality ingredients shone through, with most of the venue’s meat coming from the renowned Borrello Meats.
Another beautiful dish was the Garlic Prawn Pizza. Topped with fresh, peppery rocket, the pizza dough was perfectly crisp on the outside while remaining light and fluffy inside. The plump, juicy prawns were complemented by a creamy garlic sauce that added just the right amount of richness without overwhelming the flavours. The rocket brought a refreshing touch, creating a delightful balance in every bite.
Our final dish was the Farmland Grazing Platter, a feast for both the eyes and the
palate. This beautifully presented platter featured sharp cheddar, creamy brie and tangy blue cheese, alongside sweet and spicy chilli jam, juicy blueberries, marinated olives, sun-dried tomatoes and chewy dried apricots. A generous serving of crisp crackers tied everything together, offering a variety of textures and flavours. We paired the platter with a glass of 2019 Bella Ridge Estate’s Tempranillo Grenache. The wine’s smooth, fruity notes complemented the cheeses and chilli jam perfectly, rounding off the meal on a high note.
The Moore River Brewery Co. is more than just a place to eat and drink; it’s a little slice of heaven that feels worlds away from the hustle and bustle of city life. The relaxed vibe, stunning river views and fantastic food and drinks make it a destination worth visiting. And the best part? It is just under an hour and a half from Perth city, making it the perfect spot for a day trip or weekend getaway.
By Cam Allen
The Moore River Brewery Co. kitchens and bars were provided by Arcus, utilising premium equipment manufactured by Moffat.
A Slice of Albany History
The Premier Hotel in Albany is a heritagelisted building located in the heart of the southern coastal town. This beautiful twostorey brick building, with its arched windows and grand balcony, has stood on the corner of York and Grey Street since 1891. It was the third hotel built in Albany, one of the two remaining.
Over the years, the Premier Hotel has changed hands several times.
Richard R Burridge acquired the hotel in 1912 with licensee, Marcus A O’Grady.
Following Burridge’s death in 1928, the hotel was sold to William Harper for £6,550 at auction in 1929. Harper was also the licensee of the Freemason’s Hotel located on Stirling Terrace. He outbid the then licensee of the Premier Hotel, Alf Martin. At the time, the hotel had 20 bedrooms, a sitting and dining room, offices and two large bar areas.
In 1930 the hotel was put on the market again advertised as having 26 bedrooms, bars, dining room, commercial rooms, bathrooms,
hot water service and electric lighting installed, and sewered throughout.
WA Schurer, who had previously owned the London Hotel in Albany purchased the Premier in 1936 and put it back on the market in 1950.
Following a fire in 2016, the hotel underwent extensive restoration and renovations to reopen mid-2022, with Andrew Rodgers and Danae Witherow as licensees. Today, the Premier Hotel boasts multiple bars and dining areas with a capacity of 554 patrons. From a sports bar to a spacious balcony that overlooks the centre of Albany, you can relax in style.
The pub has played host to numerous events and occasions over the years and remains the premium place to watch the famous Albany Classic Round the Houses rally each year. Come and experience the rich history and charming atmosphere of the Premier Hotel for yourself.
Onto the menu offerings. Picture this. You are sitting in a cosy, charming pub nestled in the heart of the Great Southern region of Western Australia, the air is filled with the inviting aroma of hearty, home-cooked dishes.
My favourite was the Grilled Bacon & Cheeseburger. The first thing you notice is the perfectly toasted bun, slightly crispy on the outside yet soft and fluffy on the inside. The 100% prime West Australian beef patty was juicy, succulent and bursting with flavour.
The smoked cheese elevates this cheeseburger. Its rich, smoky aroma intertwined with the savory beef, created a harmonious blend that leaves your taste buds dancing with joy. The cheese is perfectly melted, blanketing the patty in a creamy, velvety layer that adds both flavour and texture.
The fresh, crisp lettuce and ripe, juicy tomatoes provided a contrast to the richness of the beef and cheese, adding a refreshing crunch with each bite. A touch of tangy pickles and a smear of the pub’s special sauce completed the ensemble, adding a burst of zesty goodness. Paired with a pint of local craft beer, giving you the perfect combination.
Another menu standout was the Irish Stew, a dish that perfectly marries tradition with the bounty of local produce.
The stew arrived in a rustic, earthenware bowl, still gently steaming. The first spoonful revealed tender chunks of beef that melt in your mouth, slow-cooked to perfection bringing a depth of flavour that was both rich and comforting.
Surrounding the beef, an array of vibrant vegetables, potatoes, carrots, and onions, all cooked to just the right level of tenderness. They soaked up the savory broth, infusing every bite with a burst of wholesome goodness. The broth itself was seasoned with fresh herbs and a dash of local stout, adding complexity and a touch of earthiness to the dish.
As you continue to savour the stew, you are struck by how each ingredient complements the others. It is a harmonious blend, where the freshness of local produce shines through and the robust flavours come together to create a dish that is both hearty and heartwarming. A slice of crusty, homemade bread on the side was perfect for mopping up every drop of the delicious broth.
This Irish Stew is not just a meal; it is an experience that transports you to the rolling hills and fertile valleys of Ireland. Paired best with a glass of local red wine or a pint of stout, it is an experience you will not soon forget.
The Hearty Beef Cheeks made from fresh ingredients sourced locally in Albany, were a testament to the region’s rich agricultural prowess. The slow-cooking process rendered the beef incredibly tender with a melt-in-your-
the beef cheeks, infusing each bite with layers of robust flavour. This gravy, with its glossy finish and depth of taste, tied the whole dish together, creating a harmonious symphony of flavours.
So if you are a lover of history then head to Albany and visit Premier Hotel Albany and enjoy a good pub fair.
By Brad Wren
Fabulous and Fun
Atthe city end of Albany Highway in Victoria Park, there is a corner cafe that stands out from the crowd. We had so many people contact us about Social Manna after we profiled them in our last issue, that we decided to share more of the wonderful things they do. There are a lot of places to eat in Victoria Park, but this is one with a definite point of difference: inclusive and welcoming, intriguing, amusing and comfortable. You can sit inside or at the tables outside on the street under shady umbrellas. They are open seven days a week from 6:30am through to 2pm.
I had heard of Social Manna, but this was the first time I have been there. My first impressions were that it was an interesting place full of lots of funky bric-a-brac, but immaculately clean; no dust, despite almost every surface being covered with fascinating
stuff. The back wall was covered with an enormous collection of teaspoons, which apparently started with owner/chef Sandro Puca’s personal collection, but has since been added to with teaspoon donations from many loyal customers, each representing a fond memory of whoever originally collected it.
There was a row of quirky pots painted with individual faces containing living plants, sitting on a glass-fronted cabinet displaying various baked goods. A couple of colourful strings of flags in a rainbow of colours were hanging across the ceiling. There was a high shelf covered with hundreds of miniature figurines and an old cash register decked out with cute toys and memorabilia. Each table had a wooden caddy containing cutlery, napkins, salt, pepper, sugar, and an amusing small book (different ones for each table),
THERE ARE A LOT OF PLACES TO EAT IN VICTORIA PARK, BUT THIS IS ONE WITH A DEFINITE POINT OF DIFFERENCE: INCLUSIVE AND WELCOMING, INTRIGUING, AMUSING AND COMFORTABLE.
with titles such as Instructions for American Servicemen in Britain 1942 or Wine Makes Mummy Clever.
We sampled some juices and smoothies from Pure & Healthy, a company that grows its own organic fruit and vegetables and recycles everything so there is no wastage. It is all very eco-friendly and nutritious. I particularly enjoyed the berry smoothie, which was delectably fruity.
The first dish we tried was from Social Manna’s new menu, Smashing Geisha, a unique twist on smashed avocado with a definite Japanese influence. It consisted of avocado and edamame smash on a vegetable tempura fritter, with Japanese mixed pickles, chilli crunch and wasabi sesame Kewpie mayo, the final touch being topped with a crispy fried egg. This was a fantastic mix of flavours and textures. All future avo smashes I eat will pale
Next came Stuff On Toast, an enigmatic title for a dish that was unmistakably Italian inspired. Grilled garlic sourdough (thoughtfully cut into bite-sized chunks) topped with shaved mortadella, creamy stracciatella, piquant peperonata and pistachio pesto. This was delicious and another different take on a classic meal.
We tried some of the quality gourmet baked goods, all made in-house and very tasty. Reminiscent of the British Isles, the selection included Cornish pasty, quiche, meat pie, a pork, apple and sage sausage roll, as well as a spinach and ricotta sausage roll, delightfully accompanied by a sweet and tart housemade chutney, which complemented the rich pastry and savoury fillings.
After our virtual visits to Japan, Italy and the United Kingdom, we took a short break from eating to chat with Sandro about the history of Social Manna. He told us how they pride themselves in providing a different experience to the usual cafe. The coffee, by the way, is excellent. Each cup comes with one of Sandro’s special teaspoons and as well as the usual varieties of coffee (cappuccino, latte, macchiato, etc.) the menu includes babycino for the little ones. You can even get a dog-a-chino for the fur-babies made from
frothed lactose-free milk with liver sprinkles which comes with free dog treats, pats and cuddles from the staff. Woof.
Sandro is an interesting and entertaining host, who keeps a library of recipe books in his head. If you ask him what makes them taste so good, he can tell you the list of ingredients in each dish or sauce. Harking back to his Italian roots and his natural flair for hospitality, Sandro obviously enjoys sharing his passion for food and his collections of memorabilia with customers.
We continued our virtual world tour with a trip to the USA for Fried Chicken and Waffles with bourbon butter, maple and bacon. This was a decent sized portion of tender, marinated chicken coated in a flavoursome crunchy batter sitting on a soft waffle, along with rashers of crispy bacon drizzled with bourbon butter and maple syrup, topped with a garnish of chilli threads. A great combination of sweet, savoury, chilli, crunchy and tender tastes and textures. Served with iced black coffee, of course.
Our final destination was China with XO Sauce Chilli Scram. This extremely colourful and tasty dish consisted of toasted sourdough topped with creamy scrambled eggs, house-
made XO sauce, thinly sliced fresh chilli and crispy shallots. The traditional Chinese-style XO Sauce is made in-house from minced dried scallops and shrimp, garlic, soy, chilli and shallots, plus smoky American-style bacon.
Of course, if you are not too adventurous in your tastes and just want a basic breakfast like eggs and bacon on toast, that is available too. The same care and attention to detail will be lavished on your meal to make it superbly satisfying, nutritious, delicious and a feast for the eyes, as well as the taste buds.
Their new head chef Valeria Giannone joins Sandro, cafe manager Fatoumata Bayo and the rest of the richly gender and culturally diverse team at Social Manna who keep everyone happy with their high level of service, and a happy and bustling vibe. Whether you are out for breakfast, lunch or something in between, you will not be disappointed with the repast on offer at this delightful venue. Every dish has a wow factor. It is not what you might have expected, is so much more wonderful.
By Georgina Goss
Social Manna
Full Finlay Flavour
Surviving the food scene in isolated Perth needs a thick skin and tasty portions, but thanks to growing communities and trusty food lovers, the beautiful city of rivers, parks, and swans can add epic food experiences to the city’s attractions.
For nearly two centuries Beaufort Street has connected the north-eastern suburbs to the city and the Swan River. An artist’s enclave with heritage buildings, innovative retail and food outlets, the New Orleans of Oceania, Beaufort Street, feeds the urban sprawl starting with a joyous breakfast at Finlay & Sons in Inglewood.
Rich flavours and creative touches such as roasted capers and onion bacon jam convey insights into the Mexican heritage of head chef Monica Hernanz, and her Korean, Argentinian and Turkish kitchen. From a family of hoteliers, a culinary qualification then Nobu in Mexico, and now Finlay’s since 2020, Monica knows about teamwork and says with pride, her team here is the best she has ever had.
Finlay & Sons café staples include fresh smoothies, zesty coffee and eggs your way, but it is the twists that tantalise. A Goodness
Bowl brimming with maple Brussels sprouts, avocado, quinoa and beetroot, or pimped up smashed avocado with tangy local goat curd, chilli coconut jam, and house made dukkha. All generous serves of lavish ingredients. Their Tiramisu French Toast wants food lovers to know it is okay to be totally indulgent at breakfast. Finlay’s upside down French and Italian love affair transforms fluffy French toast into fudgy Italian panettone and dense, soupy mascarpone into feather-light coffee foam. Even though I prefer my French Toast lighter, I will willingly give the soup for the king of Firenze another crack, especially on that wanting French bread.
Their signature Hash Brown Benny is golden, crispy, grated potato with creamy bright yellow rosemary-infused hollandaise cascading over plump, wobbly eggs and a handful of wilted spinach. I would prefer more rosemary, a pinch of salt and a squeeze of lime. Paired with Finlay’s Ginger Greens, an espresso, hot chocolate or just a straight up orange juice freshly squeezed, what more could you ask for?
Finlay & Sons owner, Hazar Kayhan is no stranger to hospitality after managing Farrell’s
in Victoria Park and Rifo’s in Maylands with his brother. He wants Finlay’s to be a destination venue like Little Creatures in Fremantle whose founder Phil Sexton, credits the international success of his businesses to never cutting corners. Perhaps this is why Prime Minister, Anthony Albanese drinks his coffee at Finlay’s when in Perth.
You can see the economy in the ingredients, current restaurant rock-star Brussels sprouts feature in several recipes and there are only three non-vegetarian/vegan/GF menu options, as well as a slow-cooked meat - the gift that keeps on giving when it comes to customer satisfaction and kitchen costs. I look forward to having an Ottoman Dream, Finlay’s Turkish-style slow-cooked beef with bulgur pilaf and aubergine purée, paired with a berry smoothie.
Keeping the name of the previous business, Hazar and Monica have turned Finlay & Sons into a casual, substantial and delicious cafe breakfast venue with unique nuances scooping them two Gold Plate Awards for Best Unlicensed Cafe two-year's running, as well as nominations for Best Coffee and Breakfast Cafe.
Vegetarians, vegans and the gluten intolerant have plenty of options to choose from, the rest of us will just have to enjoy quality food and service among a vibrant community atmosphere, making Finlay & Sons a mustgo-to breakfast café In Perth.
Echoing their own words, “Finlay and Sons is a family-run, neighbourhood cafe with a focus on a fresh, tasty and innovative menu and specialty coffee”.
& Sons
Finlay & Sons is open seven days, 6:45am to 2pm and is unlicensed.
By Phoebe Sinclair
Timeless Elegance and Award-Winning Flavours
There is a certain nostalgia attached to the Punjab Indian Restaurant that resonates throughout the northern suburbs of Perth. Anyone who has lived in the area will tell you about years of loyalty to the Indian restaurant that has been a local fixture for over 40 years. The uniqueness of this story is the quality of dining, presentation, service and attention to detail. These attributes contributed to Punjab being awarded the Best Licensed Indian Restaurant Western Australia in 2024 at the recent Gold Plate awards, as well as the Premier's award for best overall restaurant.
To our experience, we were seated at an immaculate table accentuated by a crisp white tablecloth conveying a sense of classy elegance. Our drinks arrived promptly, appropriately including the Indian staple, King Fisher lager, which is available on tap.
Our meal started with pappadams with raita and chutney. There is satisfaction in being able to sip, chat and nibble over crunchy pappadams as a prelude to our meal.
Our appetiser, the Chicken Tikka Muglai, was free-range boneless chicken, marinated in lingering spiciness that elevates ones taste
buds. Rich and aromatic with full bold flavours, the chicken pieces were accompanied by raita and tamarind chutney which balanced the smoke, the spice and the tang. This was accompanied by a delicate, easy drinking white wine, the Babich Black Label Sauvignon Blanc, which was beautifully balanced with subtle undertones and fruity tannins. This worked as a palate cleanser between meals and also allowed the spices in our food to shine.
Our second course was a Punjab favourite, the Lamb Korma. Beautifully presented, this meal offered generous morsels of tender lamb in a rich gravy that boasted a delicate balance of aromatic spices. The dish leads with a mild, sweet and nutty flavour, with warm spices creating a fragrant and earthy profile. The lamb was accompanied by butter naan, fresh from the tandoor oven, generously laced with butter.
We asked our ever-attentive waitress for her favourite dish. Without hesitation she suggested the Dhal Punjabi. Dhal is a staple of Indian cuisine and a favourite of vegetarians the world over. Known for its comforting
texture, robust flavours and nourishing qualities, there is something wholesome about eating it. The yellow lentils come adorned with red cabbage and coriander. I enjoyed the contrast in texture of creaminess to the bite of the lentils accompanied by the occasional morsel of tomato. This smoky, spicy, salty complex flavour profile, was a perfect complement to the fresh and flaky paratha that came with it.
We concluded with a decadent Saag Lamb with Pilau Rice and Garlic Naan. The lamb was tender to the bite with warming spices led by cardamom and cumin. The crunch and earthiness of beetroot was a fitting foil to a rich spinach gravy. The sunset-coloured rice was generous in the flavour and fragrance of saffron.
Punjab Indian Restaurant stands as a testament to enduring excellence, delivering an unmatched culinary experience that keeps its loyal patrons returning time and time again.
Far more than your typical suburban Indian eatery, it shines as a beacon of quality and care, reflected in every detail; from the thoughtfully curated dishes to the impeccable service. With its recent accolades, Punjab reaffirms its legacy as a destination for exceptional dining. Whether you are a long-time regular or a firsttime visitor, a meal here is a celebration of flavour, tradition and hospitality that leaves you eagerly anticipating your next visit.
AtrueItalian-styled family business, South Freo Continental has been serving the Fremantle community for over 50 years. In 1971, Nino and Carmela Noto started the business in Hampton Road as Hampton Fruit Market. In 1974, it moved to its current site on South Terrace as a Four Square supermarket, becoming Foodland, then an IGA. In 2016, the IGA was sold and renamed to Calogero’s 6162 which closed in January 2020.
The current owner, still part of the original family initially re-opened as café and gourmet grocer in November 2020 in the midst of COVID. South Freo Continental was born. Despite the difficulties of dealing with social distancing and mask-wearing amid the
COVID pandemic, the business continued to grow and as the demand increased, the gourmet grocer part of the business reduced, and the number of tables and chairs grew to its current state.
In October 2023, the owners started serving pizza alfresco and as the name implies, armed with an old-style wood-fired oven, they started cooking pizzas alfresco under cover at the front of the café, something you would normally see in the piazzas of Italy. Chef Antonio from Catania, Sicily is a master and full of personality. The premises had to temporarily close from June 2024 and has since reopened.
Since his return, Antonio is once again making his wonderful pizzas. The space is a café by day and a pizzeria by night, with further additions in the pipeline. They have a liquor license pending and plans to expand, and upgrade the alfresco area which will also see the return of the pizza alfresco.
We sampled a couple of Antonio’s pizzas and thoroughly enjoyed the fresh flavours of the San Daniele: topped with San Daniele prosciutto, buffalo mozzarella, rocket, cherry tomatoes, fresh basil, parmesan and EVOO on a crust that had a perfect texture to complement the toppings. The recipe is a
But the winner was The Bronte, topped with fior de latte, cherry tomatoes, tasty mortadella, cream di pistachio, buffalo mozzarella, pistachios and shaved parmesan. This was a delicious combination of flavours. The inclusion of pistachios was an unusual touch and worked really well with the savoury mortadella, creamy buffalo mozzarella, salty parmesan and tart, sweet cherry tomatoes.
The atmosphere is typically Italian, with plenty of joking and traditional Sicilian banter going on between the various family members, along with Antonio’s fiery attitude with lots of yelling and laughter coming from the kitchen. Pizza is available on Friday to Monday inclusive, with plans to open more nights. The café is open seven days a week for breakfast, lunch, brunch, coffee and cake, gelato and snacks.
South Freo Continental
318 South Terrace, South Fremantle Ph: 0422 625 423 www.southfreocontinental.com.au
Among the popular restaurants on offer in Inglewood’s Beaufort Street, this year’s addition of Spice Town gives patrons a fresh and edgy space to try classic Indian dishes infused with Nepalese nuances. Having been awarded Best New Asian Restaurant at this year’s Gold Plate Awards, owners Keshab KC, Vinay Kumar and Siddharth Karkee are already making a name for themselves as one of the best Indian restaurants in town.
Having all worked in the restaurant industry for several years, last year the three young friends decided to open their own restaurant.
Head chef, Keshab KC says Spice Town is a way for them to make their mark on the popularity of Indian food in Australia. “I have a huge passion for food and now for showing Australians the food they’ve been missing.”
We started our Spice Town tasting journey with two entrée dishes: the Mushroom Tikka and the steamed Chicken Momo.
The former’s button mushroom base was topped with cream cheese and tikka spices, served with a mint sauce. The creamy and velvety smooth cheese and the meaty mushroom were in complete harmony with the addition of the mint sauce cutting
through the rich cheese. Paired with a glass of 2024 Innocent Bystander Pinot Noir, the much-loved union of wine and cheese worked extremely well to help highlight the wine’s notes of dark cherries and velvety spices.
The steamed Chicken Momo was served with a tomato based spicy dipping sauce in a vibrant display of colour and flavour. With perfectly succulent meat, this Nepalese style dumpling was packed with tasty spices and coated in the tangy dipping sauce, making for an extremely moreish dish.
Traditional dishes from fresh new faces
Next, we were presented with Spice Town’s special Charcoal Goat Curry, a favourite among the restaurant’s three owners. It was served with a generous portion of steamed rice and garlic naan. Having never tried goat before, I was unaware of what to expect so was pleased to find the meat was rich and tender. The curry itself had a pleasantly warm spice to it that, mixed with the melt-in-yourmouth goat, made for a perfect bite each time. Although cooked over charcoal, there is not an overly disruptive smoky flavour from the dish. Everything blended beautifully.
Lastly, we tried the classic Indian dish of Butter Chicken, complemented by a glass of 2022 Vasse Felix Chardonnay. This creamy and sweet dish is a classic for a reason; it is comforting, it is warm, and it is great for those who are not a fan of too much spice.
Spice Town 840 Beaufort Street, Inglewood Ph: (08) 6155 3862
The perfectly cooked chicken cuts like soft butter and is very decadent to eat. It paired very nicely with the sweet Margaret River wine which has floral notes of jasmine, violet and vanilla. Overall, this was a contender as my favourite dish of the entire meal, maybe purely for its deep-seated nostalgia factor or simply because it is comfort incarnate; it is hard to say.
At Spice Town, it is clear that flavour and spice are prioritised above all else. There are no gimmicks or unusual focuses here, just amazing food that is well worth a try.
Spice Town is open 5-10pm daily.
By Ava Berryman
20 YEARS OF EXTRAORDINARY: How the Perth Convention and Exhibition Centre Redefines Perth’s Event Landscape
As I try to pass through the kitchen discreetly, it is alive with hustle and bustle. There are a few events on this evening, so the chefs are busy preparing rows of perfectly identical canapes. The 20-year celebration of the Perth Convention and Exhibition Centre (PCEC) is one of them. I have snuck in for a private tour, following Andrew Mann, PCEC Director of Food and Beverage as he leads me down corridors, through large doors and kitchen spaces, into their special tasting room.
Once a simple storeroom connecting the kitchen spaces, the tasting room has been transformed into something special. Large windows overlook the kitchens, allowing a glimpse into the action, while wine-filled shelves line the dark walls and soft, ambient lighting casts a warm glow over the long central table. This is where Andrew and his team bring clients to talk and experience what it is that makes PCEC stand apart from other venues around town.
Since opening in 2004, the Perth Convention and Exhibition Centre has become a place where extraordinary experiences come to life, hosting thousands of events. From international and national conventions, including CHOGM in 2011, to graduations, exhibitions and iconic charity fundraisers such as Telethon and The Magic Coat Foundation’s annual charity ball, PCEC has played a pivotal
role in Perth’s event landscape. Even global superstar Ed Sheeran chose PCEC for his first Australia concert.
The venue’s long-term impact on the local community is undeniable “Decisions are made for WA and the people of WA at events here at PCEC” says Liz De Prose, Business Improvement and Marketing Manager, as she recounts the remarkable history of conferences held at PCEC.
Behind the expansive spaces and dazzling events at PCEC is a dedicated team led by newly appointed General Manager, Kendra Naidoo, who is committed to shaping the venue’s legacy of excellence and innovation. “We take pride in being the venue of choice, offering international and national clients unparalleled experiences that leave a lasting impression.” she explains, highlighting the Centre’s unwavering focus on being Perth’s premier business events destination.
“Our success lies in the dedication of the people behind the scenes,” adds Andrew. The team takes the time to understand their client’s needs, tailoring packages to suit them, whether bespoke packages hosted in the tasting room or a tailored menu for ten thousand guests. And they are not afraid to push boundaries: “We continuously challenge ourselves to innovate and improve, ensuring we deliver exceptional experiences every time.”
This commitment to innovation has driven unique initiatives, such as the design of seasonal menus featuring native ingredients and the installation of Nespresso carts, elevating the quality of coffee served to guests. The team has even introduced beehives to the roof of the building, cared for in partnership with Post Code Honey, to produce their own honey.
PCEC’s dedication to a socially conscious workplace is equally noteworthy. They have cultivated valuable partnerships with local organisations including Prepare, Produce, Provide, an Indigenous hospitality programme whose unique drink is sold at Liberty, the PCEC onsite café and bar; OzHarvest, a food rescue service; Containers for Change, a recycling initiative; and Healthy Mind Menu, which supports the mental wellbeing of hospitality workers.
After my private tour, I slip back into the 20-year celebration. With a glass of Moët in hand, I cannot help but marvel at the attention to detail that has gone into creating an unforgettable experience for the guests. Every element has been thoughtfully curated, immersing attendees in a celebration that truly reflects the essence of the Perth Convention and Exhibition Centre.
As it celebrates two decades of success redefining what a modern event space can achieve, we will watch with interest as PCEC continues to inspire and set new standards. Here’s to another extraordinary 20 years.
By Sarah Schmitt
Perth Convention and Exhibition Centre
21 Mounts Bay Road, Perth Ph: (08) 9338 0326
www.pcec.com.au
FatBoyz Fun
Small Bar, and what a slice of cheese it is. A block of crumbed cream cheese with 160 grams of pure beef ‘fatty patty’ dripping with melted cheddar and slathered in Fat Boyz house-made chunky jalapeno jam and bacon aioli. That is some muscle.
The Fatty is super popular at Fat Boyz and it is easy to taste why, though their Candy Bacon Dub, candied orange glaze-soaked generous portions of streaky bacon ribbons between two 160-gram beef patties, plenty of housepickled zucchini slices, onions and lavish quantities of chedda, is a close contender. Their buns are soft and they offer a glutenfree and vegan options. The accompanying steak-style fries are fluffy and crisp. Fat Boyz burger patties have an 80/20 percent lean beef to fat ratio so there is nothing nasty in
for dipping or drinking straight from the bowl. The Cheeseburger Dip might also find a place in your soul. Who does not want to drown their burger in spicy Mexican cheese (queso) dip?
Lighter menu options include Tofuyuzu: crumbed tofu, zucchini, spinach and housemade yuzu mayo. Or for sharing (or not), half-a-kilo of flaming hot, smoky BBQ, lemon pepper or spicy pineapple, sweet chilli chicken wings. Fat Boyz chicken skewers with mole verde; a thick, green garlic and coriander concoction with tomatillo’s (green tomatoes), green capsicum, jalapeno and crushed pepitas is moreish and fragrant, and one of the many menu elements reflecting chef, Debora Macedo’s, Brazilian heritage. The chicken is marinated with juniper seeds and lime slices.
Arriving in Perth eight years ago, Debora completed her culinary qualification with Empyrean and has worked with Matilda Bay, The Revely, Indigo Oscar, The Garden in Leederville and Rottnest’s Geordie Café. She started at Fat Boyz in March 2024 and in July, fellow Brazilian, chef Mescia Neres joined. There is certainly a festive vibe at Fat Boyz and I wonder if this South American influence has something to do with it. Fat Boyz cocktail creations certainly add fuel to the fire and Fat Boyz graffitied counter and posterplastered walls ooze groove. It is perfect for private parties and functions, something owner Jimmy Durrant is keen to promote. There are ample indoor and alfresco spaces with accessible onsite amenities and street parking.
them, just ground beef and seasoning, the perfect canvas for all the other powerful flavours.
If you are after an even meatier mouthful, Fat Boyz’ Birria Tacos are stuffed with slowcooked brisket and come with a traditional Mexican stew (birria) style consommé, which is luscious and rich, smoky and spicy; ideal
Fat Boyz started as Bar Bizu, a tapas restaurant, 10 days before the birth of Jimmy’s son and one year before the onset of COVID. He navigated the business through lockdowns and social distancing by adapting to the increasing demand for takeaway. However, Jimmy does not want Fat Boyz to be known only as a burger place, but as a ‘dude food’ venue, boasting trendy food using chef-prepared quality ingredients which can be enjoyed with a beer, a wine, a cocktail or something lighter.
Changes are in the air with plans to be available as a private function space on weekends, offering corporate and social catering and even to experiment with breakfast.
Keep an eye on their website for opening times and ever-changing menu.
By Phoebe Sinclair
DETAIL N° 1: SELECTION WE SELECT ONLY 1% OF THE
It might seem like just a detail, but it’s thanks to our obsession with details that we seek to offer you the best illy coffee, anywhere in the world.
QUALITY LOVES DETAILS.
@illyinaustralia @illyaustralia
For trade enquiries, please contact your local distributor. Pisconeri Fine Foods & Wines +61 8 9242 1588 reception@pisconeri.com.au | www.pisconeri.com.au
Subscribe & Win competition /
WIN ONE OF 6 DOUBLE PASSES TO UNWINED PERTH VALUED AT $72 EACH
Held at the picturesque Supreme Court Gardens 16–17 May. You can sip and savour the incredible flavours of WA through the food and beverages available, including some of the State’s best boutique spirit, beer and cider producers. Great wine, great food, great vibes and of course, great company!
Visit www.wineandfood.com.au for more information.
WIN ONE OF 3 X $100 IN-STORE VOUCHERS AT CAMERA ELECTRONIC
Put your voucher to good use and print your winning image HUGE in our new lab facility at our CBD store at 2/324 Murray Street, opposite Hugo Boss, or drop by our Stirling Steet store with loads of parking. Simply drop a memory card or film into our Stirling Street store number 230, and we will organise this printed for you at Murray Street and back at Stirling for collection.
Visit www.cameraelectronic.com.au for more information.
WIN ONE OF 4 DOUBLE PASSES TO LINKS KENNEDY BAY GOLF COURSE EACH VALUED AT $140
Includes 9 holes of golf with cart at our award-winning Links Kennedy Bay Golf Course followed by a burger and pint of beer for two people in our Birdie Restaurant. Valid Monday to Friday only.
Visit www.linkskennedybay.com.au for more information.
To go into the draw to win any one of these prizes, all you need to do is subscribe to Menu Magazine using the form below; or send a picture of yourself at a cafe/restaurant; or send us a letter; or send us a receipt from one of our featured venues that you’ve recently been to. Feel free to enter as many times as you like. Good luck!
How to Enter
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Venue Visited (see receipt attached):
Date:
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Card No.
Expiry Date: / CVN No:
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How have you entered
o Subscriber (2 years/4 issues) $35 Cheque/Money order for $ ________________ is enclosed o Photo of myself dining
o Sent a letter
o Receipt from a featured venue sent o Back issues $7 each. Issue number/s required__________
Preferred prize
o 1. Double pass to Unwined Perth
o 2. Camera Electronic gift voucher
o 3. Links Kennedy Bay Golf Course double pass
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1. Instructions on how to enter, prize details and other information contained within the promotional advertisement form part of these terms and conditions. 2. Entries using the above original coupon, as well as photocopied versions of the above coupon will be accepted. 3. Entries close on Friday 4 July 2025. Winners will be drawn on Friday 11 July 2025. 4. The first entry drawn will be deemed the winner. 5. The prizes must be taken as supplied and cannot be transferred or exchanged for cash. Any additional costs or requirements involved are the responsibility of the competition winner. 6. If unclaimed, the prizes remain the property of the promoters. 7. Staff of Eyers RockET, Menu Magazine, their immediate families and associated agencies are ineligible to enter. Immediate family shall be deemed to include mother, father, son, daughter, brother, sister, husband or wife. 8. Menu Magazine, a division of Eyers RockET, accepts no liability for accident, loss, injury or damage to any individual or property arising out of or in conjunction with the competition, either during or after the competition. 9. A parent or guardian must accompany winners under the age of 18 years when claiming or collecting their prize. 10. Entry into this competition signifies acceptance of all terms and conditions. 11. The promoter’s decision will be final, and no correspondence will be entered into. 12. The promoter reserves the right to limit entry or amend terms and conditions if considered necessary.
WA Gets a Good Roasting
It is impossible to imagine Perth without its café culture. Legend has it that Perth’s first café, the Burnett Coffee Rooms (circa 1883), stood where T Sharp & Co still operates on the corner of the Hay Street Mall and Barrack Street. Perhaps they sourced their beans from grocer Henry Saw who, according to the Perth Gazette, was Perth’s first coffee roaster around 1852.
Like most general stores back in the day, Henry sold everything from stockings to shovels and coffee beans that we can only assume he roasted with a manually operated
roaster. His legacy lingers with the former café Henry Saw on Grand Lane in Perth, and apparently, there is a plaque in Perth's CBD that says, “Henry Saw roasted coffee here –the first time in the colony 1852.”
In 1936, Northbridge Coffee Roasters launched the Brazilian Coffee label. Founder John Re, of Re Store fame, created a home away from home for the influx of European immigrants craving continental food, foreign publications and a decent cup of coffee. Decades later, European Foods absorbed Braziliano Coffee, Northbridge Coffee
IN 1936, NORTHBRIDGE COFFEE ROASTERS LAUNCHED THE BRAZILIAN COFFEE LABEL. FOUNDER JOHN RE, OF RE STORE FAME, CREATED A HOME AWAY FROM HOME FOR THE INFLUX OF EUROPEAN IMMIGRANTS CRAVING CONTINENTAL FOOD, FOREIGN PUBLICATIONS AND A DECENT CUP OF COFFEE.
Eventually, the blending of coffee roasters would become as common as the blend of beans. Loyal readers of Menu Magazine might remember the Coffee Roasters Bible we published in 2019 (Issue 26) with over 80 coffee roasters. Post-pandemic, there are now around the same number of roasters in the State who roast for themselves, cafes and on behalf of other coffee roasters.
This round-up is inconclusive as the coffee roasting community in Perth is a tight-lipped bunch that will neither confirm nor deny who they may or may not roast for. You have to respect their discretion, and once you read on, you will begin to understand why outsourcing the complex exercise of coffee roasting is a viable business option.
GRAND CENTRAL COFFEE
Stephen Kenyon has been on both sides of the coffee fence after spending many years building the Cimbalino café chain before starting roasting company Grand Central Coffee, named after New York City’s iconic train station. Using traditional equipment that they calibrate and heavily customise, Grand Central has developed a distinct method.
Describing his roasting style as modernclassic, combined with scientific data to create a polished product, Stephen says, “We’re very hands-on and sensory-driven. There’s no substitute for quality. The caramelisation causes a chain reaction releasing aromas that
carry the sugars for a clean flavour without any film left on the teeth.”
Grand Central has a robust client base, each with a unique roasting style. Stephen shares, “It’s up to us to unlock their desires and meet the brief. It’s a mental game working out what the client needs. The more acidity and sweetness requested, the higher the price, but being more expensive doesn’t always produce the best tasting coffee". 2024 was a tough year for hospitality, including coffee roasters, as there is a lot of inconsistency in the market, the price of green beans increased and supply issues continue to drive up costs. Stephen predicts that some smaller roasters will go out of business as more creative roasts are introduced, and cafes will struggle to afford to buy small batches as transporting pallets of beans is expensive.
As the industry continues to be reshaped, coffee roasters will evolve, like Grand Central has, by working with cafes and helping them set up and calibrate their machines customised to their needs. “Each client is different, and we are there to help them succeed,” says Stephen.
KALTIVA COFFEE ROASTERS
Liam Valiukenas boldly declares that Perth has some of the best coffee in the country. He likens the coffee roasting process to grilling a piece of steak; it is very simple, but there’s a right way to do it.
“Don’t get me wrong, the Eastern States make great coffee and have their processes and service level sorted. Perth is way more laid back and although there is really only one way to roast coffee, you can add your own twist to get the most out of the caramelisation,” says Liam.
Liam discovered a passion for roasting, which started as a hobby that eventually evolved into Kaltiva Coffee Roasters, meaning ‘cultivation’. Using specialty-grade coffee and taught the traditional way, Liam has mastered the roasting technique with a twist and shares, “We aim for quality without being pretentious. We like to keep it simple".
Since starting in 2017, Kaltiva roasts for numerous cafes, including their own Kaltiva Café in Wangara. Recognising the many challenges in the industry, including the increased price of green beans, cafes will need to adjust accordingly as prices continue to rise.
Coffee is an expensive commodity with many challenges, shares Liam: “Many think it’s an easy market and don’t understand the intricacies. They need to acquire more knowledge before starting a business and maintain the focus that coffee is a specialty product"
Liam predicts that many small roasters will be absorbed by the larger ones. The overheads are significant, with around $200,000 investment required at the entrylevel, depending on the equipment, premises and product quality. On the other hand, Liam believes that the big roasters will not be able to sustain the specialty characteristics, so there will still be a place for small boutique roasters
love the customers and the relationships I have formed through coffee. After all, everyone loves coffee,” says Liam.
JACKSY’S COFFEE ROASTING CO
Originally named after the founder Andrew Jackowix, Zeroz took over Jacksy’s Coffee Roasting Co in 2012. Preferring a darker roast, co-owner Ann Ailakis says, “Roasting isn’t rocket-science, but there are a couple of ways. Sometimes, you can blend before roasting or blend the beans after roasting. Even if you get exactly the same combinations and percentages, the taste is very different.”
Acknowledging many of the same challenges in the industry as her peers, she thrives on the competition and loves the relationships built with the customers and satisfying their needs.
“It’s a bit like a marriage. If they succeed, we succeed, and we’ll always come up with solutions. Every product is unique for them and whether they’ve opted for a standard blend or something unique, we’re proud to give them the edge,” says Ann.
Finding it surprising that many café owners do not even drink coffee, she suspects they buy their beans based only on price. “There’s a lot of psychology behind it. You can’t go too cheap with the beans or be swayed by the marketing because the packaging doesn’t always reflect the quality,” says Ann.
Ann does not recommend the common practice of double dosing, which is mixing light and dark beans into one blend to avoid inconsistencies during the roasting process, since lightly coloured beans tend to be bigger because they retain more moisture than darker beans.
By offering a complex range of products and services, including setting up coffee machines, consulting and barista training, Ann is proud of the reputation and integrity they have built in Perth. She says: “It’s a tough industry with many challenges. Loyalty is very important”
Impressed by the number of coffee roasters in Perth, Ann is aware of the impact that boutique roasters have had. She says: “Traditional and established roasters will need to adapt as they’re not only competing against the big roasting companies but also the boutique ones.”
RAVEN COFFEE ROASTERS
Named after its founder, Nick Raven started Raven Coffee Roasters in 2011 in Denmark, in Western Australia’s Great Southern Region. Despite Denmark’s compact size and remoteness, or perhaps because of these factors, Nick proves that you can run any kind of business in a small town and make an impact wherever you are based.
“There’s almost no drawback in roasting here. There’s lots of opportunities as the locals rally behind you,” says Nick. In saying that, Raven Coffee is not immune to the challenges of
to roasting and packaging, Nick finds it a pleasure serving the final product to his loyal following from his café in the heart of town. Already running a café before becoming a roaster, Nick felt he could do a better job than what was already being offered in this part of the world and says: “Getting into production ticks all the boxes for me”.
Roasting with indirect heat on a Loring Machine, which only a handful in the State use, Nick specialises in espresso with an extended development with lowered acidity. Mainly roasting for his own brand and a couple of others, he recently bought new roasting equipment and is looking forward to increasing his production capacity.
compared to the Eastern States. “WA is a bit behind the eight-ball due to the population size, but it is changing and maturing. In Sydney and Melbourne, there’s a clear career pathway straight from school and the community is focused on helping each other out – they’re very transparent. WA doesn’t have that kind of community and only a handful of roasters organise cupping events, says Nick.
The rising costs and the logistics of shipping over pallets of green beans are an ongoing concern. “WA doesn’t always receive the best quality beans. Start-up costs are expensive and you need deep pockets and a stable line of credit, which many don’t have,” says Nick.
Thoroughly enjoying all the elements of the process, from sourcing the green beans
ESSENCE OF COFFEE
It only took Luke Pullella 18 months of playing around with the roasting process in his garage before starting Essence of Coffee. Although he was not entirely a novice after spending many years working in a café with the Five Senses coffee brand, he wanted to dive deeper into the process.
“The name ‘essence’ is what we’re chasing, getting to the core of the beans and the heart of the ingredient,” says Luke.
Only roasting for themselves, Luke is proud of their small batch and artisan coffee, indulging in a slow and methodical process, and says: “Our flavour profile is nutty and chocolatey, with caramel notes. It’s a full body, smooth and medium roast that caters to a broad demographic. I love the constant pursuit and discovering the best expression of the coffee".
Almost prophetically, Luke has always aimed for the higher end of the market and, as a result, has been able to absorb the rising costs for longer than many other roasters. Luke shares, “We already have some cushioning, but are also competitively priced. I’m always anxious about putting our prices up”.
Operating out of their Canning Vale roastery and café, his favourite is the house-blend, Genesis Espresso for its full-flavoured consistency. For their single origin from South and Central America and Africa, they apply a dynamic roast to highlight what the beans have to offer, whether that is a light or dark roast.
“Our Mexican roast has a bold flavour and isn’t that common, and because of that, it piques our customer’s interest,” says Luke.
TWO CRACKS COFFEE
If you do not know what the term ‘two cracks’ means in the coffee roasting industry, then you might think Two Cracks Coffee is a bit cheeky. The term refers to the cracking sound that occurs during the roasting process. The first cracking sound indicates a light roast and as more oils rise to the surface, a second crack occurs as the beans darken. The lighter the roast, the closer the flavour is to its origins, whereas a darker roast tends to overshadow the original flavour but can inspire creativity.
Two Cracks founder Dale Ralston, started experimenting with the roasting process in his backyard shed almost a decade ago. Based in Cowaramup in the Margaret River Region for several years, he describes his roasting style
as single origin premium grade, preferring anything above 80 points scored during the cupping process.
“We don’t go any darker than medium to best showcase the flavour, as anything darker loses the bean’s character. After all, a lot of hard work goes into producing the crops,” says Dale.
The cost of living is one of the main challenges Dale faces, ranging from the beans themselves to the cost of milk, and says, “It’s been a bit of a struggle and we have delayed putting our prices up by absorbing a lot of the costs. It’s hard to strike a balance between having a viable business and keeping the customers happy".
Nevertheless, Dale’s long-standing love affair with coffee roasting shows on his customer’s faces, and he says: “I love the whole process; it’s very satisfying and worthwhile”.
We did our best to list everyone that is roasting coffee for themselves in WA, but if we missed anyone please email us at info@menumagazine.com.au
By Carmen Jenner
Monastic Beer
My first experience writing about beer was composing reviews on the website, BeerAdvocate. Seeking out, drinking and rating the best beers in the world quickly became my passion. The beer I wanted to try above all others was Westvleteren 12, a 10.2% dark ale brewed by Trappist monks at the Saint Sixtus Abbey in Belgium. Unlike most other Trappist beers, Westvleteren is not available in Australia, or in fact, anywhere else in the world outside of the abbey itself and a café directly across the road. For several years, Westvleteren 12 held the honour of being the highest rated beer on the two biggest beer rating websites, BeerAdvocate and RateBeer. To say I was eager to try it would be an understatement.
Short of travelling to Belgium, the only way to get Westvleteren beer was through the grey market; distribution channels not authorised by the abbey. In 2008, I spent $160 on a sixpack of Westvleteren 12 on eBay. When the package arrived; it was dripping, two of the bottles had broken. This unfortunate event brought the cost to an eyewatering $40 per intact 330ml stubby. Thankfully, the beer was as good as promised and dangerously drinkable for such a strong ale. The following year, I travelled to Belgium with my fiancée, where we visited In de Vrede, the café across the road from the Saint Sixtus Abbey. There we enjoyed all three of their beers, Westvleteren Blond, 8 and 12. It was a great experience and one I recommend to all lovers of Belgian beer.
Westvleteren is one of 12 Trappist monasteries who produce beer, but only nine currently meet the strict criteria required to be assigned the Authentic Trappist Product (ATP)
Five of these breweries are in Belgium, two in the Netherlands and one each in England and Italy. Monastic-style beers that are not brewed by a Trappist monastery are often referred to as abbey beers. Trappist and abbey beers are typically strong, highly carbonated, bottle conditioned ales. The Brewers Association (BA) guidelines list four common styles: Belgian-style Blonde Ale, Dubbel, Tripel and
Belgian-style blonde ales are the most lager-like of the monastic beers – yellow to light amber in colour, with low malt flavour, low-to-medium noble hop aroma and low bitterness. Where they differ is in their fermentation character, which often features citrusy esters and peppery phenols. While the BA guidelines suggest that Belgian blonde ales should be 6.3 to 7.9% alcohol by volume, more moderate alcohol versions exist, including Westvleteren Blond (5.8%). Good local examples of the style include Artisan Blonde and New Norcia Abbey Ale, which is brewed at Mash Brewing in collaboration with the Benedictine monks at New Norcia.
Dubbels are similar in strength to blonde ales, but they are brown in colour and far maltier. Flavours and aromas can include cocoa, dark or dried fruit and caramel. This is often achieved through the addition of dark Belgian candi syrup. Imported examples of the style include Westmalle Dubbel, Chimay Red and La Trappe Dubbel. Locally, Limestone Coast has a seasonal release called Marine Royale, which is a slightly stronger version of the dubbel style.
THERE IS ONE WESTERN AUSTRALIAN BREWERY
RELEASED
THEIR FIRST BEER – A RED SAISON – IN 2014 AND HAVE SINCE RELEASED WELL OVER 100 BEERS, INCLUDING ABBEY AND FARMHOUSE ALES,
Tripels are like stronger, hoppier blonde ales (the BA suggests 7.1 to 10.1% alcohol by volume), slightly darker in colour (typically pale amber) with more noble hop aroma, flavour and increased bitterness. Their fermentation character should be complex –fruity and spicy with a warming sensation from the alcohol. These strong beers are usually medium in body with a dry finish. Good examples of the style include Westmalle Tripel, Chimay White, and La Trappe Tripel.
Quadrupels are the strongest monastic-style ale. The BA suggests 10 to 14.2% alcohol by volume, although less strong versions can be found. In character they are like a stronger dubbel; brown in colour with increased alcohol and fermentation-derived flavours and aromas. These beers can have complex fruity notes, including raisins, dates, figs, grapes, and plums. Quadrupels are full in body with a creamy mouthfeel thanks to their high carbonation. The Westvleteren 12 is a quadrupel, as are Trappist Rochefort 10, and St Bernardus Abt 12.
surface area and lower pressure to drive up the esters.”
EXPLORING CLASSIC & NOUVEAU
BELGIAN-STYLE BEERS IN THE GREAT SOUTHERN FORESTS SINCE 2014 VISITING DENMARK?
TRY OUR RANGE AT ROCKCLIFFE WINERY CELLAR DOOR 11-5, EVERYDAY 18 HAMILTON ROAD SCOTSDALE
There is one Western Australian brewery focused on brewing Belgian-style ales almost exclusively. Artisan Brewing released their first beer – a red saison – in 2014 and have since released well over 100 beers, including abbey and farmhouse ales, witbiers, sours and barrel-aged beers.
Clearly a lot goes into brewing monasticstyle ales with every detail, from yeast strains to fermentation techniques, shaping their complexity. It takes a real artisan to craft beers with such depth and character.
By Jeremy Sambrooks
FROM PLATE TO BIN:
The hidden impact of uneaten food
If you have ever cleaned out your fridge and found half-eaten leftovers or vegetables that have seen better days, you are not alone. Food waste is a common issue in many households and it comes with hidden costs: financial, social and environmental. Taking steps to reduce food waste at home can have a significant impact, not just on your budget, but on the broader community as well.
Food waste is a huge problem in Australia with 7.6m tonnes of food wasted each year, which is approximately 312kg per person per year.
Reducing food waste is not just about doing the right thing for the environment, though that is a big part of it. It is also about making smart decisions and contributing to a stronger more resilient community.
By being more mindful of how we buy, store and consume foods, we can save money, help those in need, and build a better future for everyone.
Let us talk dollars and cents. The cost of food is not just what you see at the checkout. When you throw away food, you are essentially throwing away money. Food waste can cost an average family of four in Australia $2,500 per year.
So what is the answer? Foodbank WA’s nom! programmes which teach evidence-based nutrition education and cooking. During 2023, seven hundred and four nom! sessions were successfully delivered to 4530 people, with over 7092 attendees within 12 Local Government areas
including Greater Geraldton, Wiluna, Harvey, Kwinana, Mandurah, Rockingham, Kalgoorlie Boulder, Belmont, Fremantle, South Perth, Wanneroo, Bassendean and the Pilbara.
The nom! Workshops have consistently addressed food waste and strategies for prevention. Recently, there has been a growing interest from local governments in implementing food waste and sustainability workshops.
Last September, Foodbank started nom! Youth at City of Melville, Piney Lakes. In addition, more sessions will be delivered in 2025.
Sessions which cover food waste and sustainability for families, youths and adults will include:
• Implementing strategies to reduce personal food waste such as meal planning, writing a shopping list, growing their own vegetables and herbs, or limiting the use of ultra-processed foods by adopting a healthier eating lifestyle
• Learn to re-use, recycle and recover different products (i.e. use of own shopping bags and avoiding plastic bags, composting at home, using FOGO when possible)
• Tips and tricks in our cooking activities that show participants how to use the whole vegetable (i.e. the entire spring onion and plant the base with roots in soil. This will grow into a new spring onion).
“Australia produces enough food to feed our population three times over, yet we still have too many people going without food. Programmes such these show us how as individuals we can do our part. By planning meals more carefully, shopping with a list, and getting creative with leftovers, you can significantly reduce the amount of food you waste. This translates directly into savings,” says Foodbank WA CEO Kate O’Hara.
“With the rising cost-of-living, we are so happy to be able to assist local governments in their mission to empower their communities to be more sustainable and if we can help people save money, and help the environment at the same time, that’s a win.”
So next time you go to throw away leftovers, think twice, you might just be throwing away more than you realise.
By Moira Aynsley of Foodbank WA
Celebrating Cultural Collision
Sometimeswe need a reminder of how fortunate we are to live in Western Australia’s coastal capital. Not only are we blessed with an idyllic climate and pristine beachside location, but Perth is also a city where cultures collide … in a good way, in the best way, via food and music.
Being the product of a multicultural melange of Spanish, Austrian, British and Indian, with an Italian stepfather who loved to cook, my childhood memories of food were always tasty. To a lesser degree, music from these cultures also prevailed. It was not until later in life that I really developed an appreciation for the aural and visual marvels of world music. One of my happy places is enjoying the two of them in tandem. Akin to the discovery of unfamiliar herbs and spices, the exotic shapes and alluring sounds from a vast array of ethnic musical instruments have entranced me.
So, where in our eclectic city can we find this gratifying interplay between world music and complementary food offerings? From vibrant cafes that pair global sounds with a variety of cuisines, to festivals that unite music and gastronomy, Perth has cultivated a niche where food and music become an immersive, shared celebration of culture.
WORLD MUSIC CAFÉ: A HARMONIOUS FUSION
World Music Café embodies this perfect juxtaposition by offering a gathering place for music lovers and food enthusiasts alike. The lineup of world music performers, together
with an equally diverse menu, inhabits a variety of different venues from Mt Lawley to Mandurah.
This social enterprise provides economic and social integration for crew members of new migrant and refugee backgrounds. Venezuelan chef Tamara Rodriguez currently helms the culinary end of things with Kaleidoscope Multicultural Arts Management’s (KMAM) Jon Cope coordinating musical matters.
Tamara and her husband fled their homeland due to political unrest so understand firsthand the challenges many migrants face.
“In working with refugees we find an opportunity to help, train and offer hope to individuals who, like us, had to leave their families and homeland behind to build a new life,” says Tamara.
This experience, along with over two decades of working with women from rural cacao production areas in Southeast Asia, has become both a commitment and a source of joy for Tamara. “The world is becoming increasingly complex and embracing multiculturalism, as well as recognising and respecting diversity, is essential. What better way to achieve this than through music and food?”
“The menu is influenced by the cultural backgrounds of the musicians,” explains Tamara. “And the cooking team, comprised of migrant women from Latin America, collaborates to consider seasonal and local ingredients.”
World Music Café’s ethos is simple: celebrate the interconnectedness of culture through two universal languages - food and music. www.worldmusiccafe.com.au
FESTIVALS THAT FEED THE SOUL
The Fairbridge Festival was held annually near Pinjarra, the closest we had to WOMAD and was renowned for its celebration of folk and World music. Performances by artists from across the globe were accompanied by a food village bursting with flavours from around the world to enhance the experience. Unfortunately, it was stricken by governance issues and the global COVID pandemic, which saw the last Fairbridge Festival take place in 2022. Excitingly, the much-loved family festival is set to make a comeback in 2026, so we cannot wait for this wonderful multicultural event to continue its 30 year plus legacy.
www.fairbridgefestival.com.au
Similarly, albeit uninterrupted, the Perth Festival integrates musical and culinary arts into its programming. Past events have featured African drum circles paired with food stalls, offering Nigerian jollof rice and plantains, and Cuban salsa bands accompanied by mojitos and empanadas.
www.perthfestival.com.au
SMALL VENUES, BIG IMPACT
Perth’s more intimate venues also capture this cultural chemistry. The Ellington Jazz Club features global jazz musicians who perform everything from New Orleans blues to AfroCuban jazz. The venue’s menu complements the music with a range of international offerings from pizzas to chargrilled Spanish chorizo.
www.ellingtonjazz.com.au
LOOK LOCAL
Something that has not escaped local authority event organisers is the popularity of food and music events, so look local to see what is happening in your community. Pop-up events and food trucks have also embraced the fusion of world music and cuisine in Perth. The Freo Farmers Market is a prime example, with a veritable multicultural bonanza of food vendors, offering a vast array of tantalising treats from freshly baked Portuguese custard tarts, to spectacular Vietnamese banh mi, while local and international musicians perform every Sunday
FREMANTLE: A CULTURAL HOTSPOT
Just a short drive from Perth, a microcosm of cultural fusion in its many cafés and venues thrives in and around Fremantle.
Kidogo Arthouse hosts live music nights on its picturesque beachfront decking. An evening of Celtic folk music might come with a hearty Irish stew and Joanna’s famous soda bread with lashings of melting butter, while a South American dance band inspires a matching spicy menu.
www.kidogo.com.au
www.freofarmersmarket.com.au
BRINGING CULTURES TOGETHER
At its heart, Perth’s food and music scene is about connection. These experiences transcend mere entertainment or nourishment; they bring communities together via cultural bridges that encourage patrons to explore the unfamiliar and embrace diversity.
One World Music Café diner put it best: “The food and music tell stories, stories of migration, of heritage, of resilience. It’s more than a meal or a concert; it’s a journey to share.”
These events, cafés and restaurants continue to spring up in pockets all over Perth, creating a vibrant atmosphere in which to explore new tastes and sounds. Their popularity is a testament to the power of cultural exchange drawn from a rich tapestry of experiences that celebrate the global and the local. This fusion is not just a trend, but a reflection of the city’s identity, a place where diversity thrives and cultures are celebrated.
By Leanne Casellas
pickles, eggs, pineapple, chilli jam, smoked hickory barbecue sauce, chipotle, spicy chilli sauce, and even ghee on a vegan, gluten friendly, artisan charcoal bap – few meals are as versatile.
The humble hamburger has secured its place in our culinary landscape, whether we buy them in-store, at a drive-through, have them delivered, or make them ourselves. They are familiar, simple and predictable – the reliable go-to easy and affordable meal. A canvas for building towers of flavour, hamburgers have progressed considerably since their
inconclusive birthplace and date. Hannah Glasse includes a recipe for The Art of Cookery Made Plain published in 1747, in which cloves, nutmeg, pepper and garlic season hand-ground meat. New York chef, Charles Ranhofer added Hamburg Steak to his Delmonico’s Restaurant menu in 1873 for the same ease and economic attraction that sees hamburgers on menus today. In the nineteenth century German inventor, Karl Drais invented the meat grinder which made the commercialisation of hamburgers possible. By the 1920s, the hamburger as fast food blasted into the stratosphere and continues to explore new frontiers to this very day.
A Hungry Jack’s Whopper with cheese, heavy on the pickle, is still my go-to because I know exactly what I am going to get. I also hanker for Flipside’s Williamsburg(er), a heavy, dense cheeseburger I not only crave, but dream about regularly. It is with trepidation that I sample
other burgers because it is a bit hit and miss. There is nothing more disappointing than expecting a juicy meaty patty layered with cheese and crunchy spicy pickle, to find a processed cheddar cheese slice on a round of dry meat drowned in supermarket sauce and no pickle.
Chefs Julia Childs, Gordon Ramsay, Jamie Oliver and Anthony Bourdain have soft spots for burgers, but it is American food writer and chef, Bobby Flay who says it best, “good burgers are simple, juicy and messy.”
His recipe for the best burger is high heat, lots of salt and pepper on both sides, flip once, two pieces of cheese completely melted and a soft bun. He emphatically pleads to, “not stuff ingredients in the burger.”
Burger menus have grown along with our waistlines. It is not a crime but less is best. How do you eat those foot-high constructions with four buns, five patties and a ton of vegetation falling out like a deconstructed salad? This is not food but a food challenge, not what eating’s for.
So significant is the power of the patty, The Economist has used “pattypower parity to think about exchange rates” since 1986. If a Big Mac costs £4.59 in Britain and US$5.69, the implied exchange rate is 0.81 - ‘burgernomics’ compares the difference between the cost of a Big Mac and the actual exchange rate to determine whether a currency is overvalued or not. In this case, the British pound is overvalued by 3.6 percent (though the cost of a Big Mac factors in royalties paid to their overseas head office, so the price does not necessarily reflect the true cost of living). A burger in Western Australia today must overvalue our currency by a lot more than 3.6 percent. Hungry Jack’s Grill Master Carolina Angus is the size of a Whopper Junior with crispy onion, Carolina sauce and for some inexplicable reason, ghee in a brioche bun for $13.65. A Fat Boyz Candy Bacon Dub will set you back $32 compared to $17.50 for a beef burger at the Shamrock Hotel in Greenbushes.
For nearly 300 years, meat in a bun, a hamburger, remains a dietary staple and restaurant favourite, with or without smashed avocados or mashed potatoes.
By Phoebe Sinclair
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CULINARY LEGACIES:
A tribute to seven influential chefs
Theepicurean world is rich with flavours, stories and personalities that leave indelible marks. In recent years, we have mourned the passing of several renowned chefs: Patrick O’Brien only a few months ago added to the impressive roll call of Ian Parmenter, Bill Granger, Jock Zonfrillo, Anthony Bourdain, Darren Simpson and Emmanuel Mollois. These chefs, from diverse corners of the globe, brought their unique flair to kitchens and communities alike. We would like to acknowledge their legacies, greatest achievements and the culinary magic they bestowed upon the world.
PATRICK O’BRIEN OAM (Ireland/Australia. Passed 20 October 2024)
Patrick O’Brien was a towering figure in the Australian culinary arts. His influence shaped a generation of chefs boosting the country’s gastronomic reputation by default. As a mentor to the Australian National Culinary Team and the driving force behind Joondalup TAFE’s culinary training programmes, O’Brien was instrumental in training some of Perth’s best-known chefs.
His dedication to nurturing talent and elevating the standards of Australian cooking adds another dimension to his contributions, ensuring that his influence is felt not just through his work, but also through the success of those he trained and inspired.
His leadership extended beyond the classroom, championing professionalism and innovation in kitchens across the State.
A passionate educator, O’Brien believed in nurturing both technical skill and creativity, inspiring countless students to achieve excellence in their careers. His efforts not only honed individual talents but also raised the profile of Perth as a culinary hub.
O’Brien’s greatest achievement however, may have been the sense of community he fostered. Through his work at Joondalup TAFE and beyond, he created a network of chefs who continue to carry forward his legacy of mentorship and passion. His contributions remind us that a great chef is not only measured by the dishes they create but by the people they inspire and the culinary traditions they help preserve.
Patrick’s ability to elevate others defined his career. From mentoring individuals who now excel in prestigious restaurants worldwide, to personally coaching national culinary teams, his dedication and enthusiasm never wavered. Notable protégés include:
Chris Malone: E Sous Chef at Dinner by Heston Blumenthal in Dubai.
Brayden Davies: Sous Chef at The Angel at Hetton in Skipton UK.
Shane Middleton: Head Chef at 6HEAD in Elizabeth Quay Perth.
Julia Buri: Owner of Crumbs Patisserie in Applecross.
These individuals exemplify the high standards and dedication that O’Brien instilled in his students throughout his esteemed career.
“Patrick was an incredible chef and mentor to many, guiding and teaching the next generation. A close friend, who has played a huge part in my culinary journey. I will always remember Pat as the amazing man he was,” says Chris Malone.
He guided young chefs to gold medals at the Culinary Olympics and international competitions across the world. While teaching and mentoring at various times, he was WA president and a national board member of the Australian Culinary Federation (ACF), a master craftsman with the Catering Institute of Australia and Worldchefs Grade A judge.
Karen Doyle, ACF President, shared some heartfelt words: “Patrick was not only a colleague but a dear friend who touched my life in ways words cannot describe. We shared a love for our Irish heritage and a passion for nurturing young chefs. His kindness, wit and unwavering dedication left an indelible mark on me, and everyone fortunate enough to know him. Patrick gave his heart and soul to the industry, inspiring chefs across the globe with his kindness, mentorship and passion, I will forever treasure the memories we shared.”
food service solutions to a growing customer base across all Western Australia, we deliver a superior range of dry goods, frozen and chilled products, local fresh seafood and meat, packaging products and cleaning solutions.
In recognition of his lifelong service, Patrick was awarded the Medal of the Order of Australia (OAM) in 2023, an honour he humbly embraced, saying: “I love what I do because I get to make a difference to young people’s lives. Encouraging them to be the best they can possibly be.”
Contact your local food service specialist now!
A FORMER COLLEAGUE REMEMBERS
PATRICK
Peter Tischhauser worked with Patrick for 20 years as his ACF directorial assistant managing the Australian National Culinary Teams. After the outpouring of industry support, the Acting Director of the WA Culinary Committee is proud to call himself a chef.
He fondly remembers Patrick as being larger than life with a wicked sense of humour, very highly regarded on the world stage, but most of all, an approachable mentor to all chefs from apprentices to the top of the pile.
“He touched many, many lives,” says Peter. “Even now, months after his passing, his presence is still felt – you know he’s around. He was very helpful to young chefs just starting out and equally, many senior chefs came to him for guidance. He was all about sharing and passing on knowledge."
"I feel like I have lost a very good friend. He was like a father figure as well. We spoke every couple of days. His passing has left a big hole in my life."
“Patrick was the kind of person you only meet once-in-a-lifetime. He was a mentor, a friend, and an inspiration. Working alongside him was a privilege, but it was his friendship that I valued most. Patrick’s generosity of spirit, his humour and his ability to lift those around him will never be forgotten. I miss him dearly.”
IAN PARMENTER
(UK/Australia. Passed 13 April 2024)
Ian Parmenter’s charm and enthusiasm made him a household name in Australia. His long-running TV show, Consuming Passions
(1992-2001), was a delightful blend of accessible recipes and an infectious love for food. Parmenter’s passion for wine and local produce highlighted the best of Australia’s culinary offerings. A natural showman, he was a consistent media contributor and authored a string of successful cookbooks, regularly appearing at food events and festivals. His legacy lies in making gourmet cooking approachable to home cooks, proving that even simple ingredients can create extraordinary meals. This passion for seasonal and regional produce significantly impacted the Australian food scene.
BILL GRANGER OAM
(Australia. Passed 25 December 2023)
Known as the ‘King of Breakfast’, Bill Granger revolutionised the way the world enjoys morning meals. From his iconic ricotta hotcakes with honeycomb butter, to the perfectly creamy scrambled eggs, Granger’s food exuded warmth and simplicity. His Sydney cafes became global benchmarks for relaxed, sunny dining, influencing brunch culture worldwide. His legacy includes not only delicious recipes, but also a philosophy of casual, joyous eating. Granger’s work encapsulated the idea that good food does not need to be complicated, it just needs to be shared. He owned and operated 19 restaurants across Australia, the UK, Japan and South Korea; authored 14 cookbooks; produced several TV shows and was awarded the Order of Australia medal. His lasting legacy is his role in making avocado toast a Western culinary staple.
JOCK ZONFRILLO
(Scotland/Australia. Passed 30 April 2023)
Barry ‘Jock’ Zonfrillo’s culinary journey was as bold as the flavours he championed. Born in Scotland, he moved to Australia in 2000 immersing himself in Indigenous food traditions. As a chef and advocate, Zonfrillo highlighted Aboriginal ingredients such as wattleseed and lemon myrtle through his
restaurant, Orana. His efforts bridged cultures, giving voice to a largely under-represented aspect of Australian cuisine. Zonfrillo’s most remarkable achievement was his dedication to preserving Aboriginal culinary heritage, blending it with fine dining to create a narrative of respect and innovation. He was also a very popular MasterChef Australia judge.
ANTHONY BOURDAIN
(USA. Passed 8 June 2018)
Anthony Bourdain was more than a chef; he was a storyteller, a cultural anthropologist and a culinary rebel. Known for his bestselling memoir, Kitchen Confidential, Bourdain invited readers behind the kitchen doors, demystifying the gritty reality of the restaurant world. His television shows No Reservations and Parts Unknown transcended food, exploring culture, politics and humanity. His greatest culinary achievement was popularising the idea that food connects people, no matter how different their lives may seem. Whether slurping noodles in Hanoi with Barack Obama or feasting on street tacos in Mexico, Bourdain celebrated culinary inclusivity – food was a leveller to him. Anthony Bourdain’s legacy is one of
authenticity, curiosity and a love of travel and exploration. His work in television and writing inspired a new generation of chefs, travellers, and food enthusiasts.
EMMANUEL MOLLOIS
(France/Australia. Passed 6 January 2017)
DARREN SIMPSON
(Northern Ireland/Australia. Passed 22 June 2017)
Darren Simpson brought energy and authenticity to every dish he created. A chef who found his footing in Australia in the 2000s, Simpson’s culinary career spanned awardwinning restaurants and TV appearances. At 21, he became the youngest-ever winner of the UK’s Young Chef of the Year. Simpson was awarded Chef of the Year by the Australian Hotels Association in 2011. His cooking combined rustic charm with technical precision, often inspired by Mediterranean flavours. Simpson’s legacy lies in his ability to bring fine dining to everyday kitchens, a talent showcased in his television programmes and cookbooks. His smiling face was beamed onto Australian television screens through hosting gigs on Ready, Steady Cook, Seven’s Sunrise, My Restaurant Rules and Lifestyle Food’s The Best in Australia, with chef Ben O’Donoghue and cook Anna Gare.
A French-born patisserie maestro who found his home in Perth in the 1990s, Emmanuel Mollois brought finesse and elegance to desserts. Known for his artistic approach to pastries, Mollois’ ability to balance classic French techniques with a touch of modernity earned him accolades. His Sydney bakery was a haven for sweet lovers and his greatest triumph was introducing French pastry traditions to a broader audience. His passion was evident in creations like his signature croquembouche, a towering confection of choux buns held together by caramel threads, symbolising celebration and joy. Notably, Mollois was head pastry chef at Mundaring’s The Loose Box restaurant for two years.
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SHARED LEGACIES OF INNOVATION AND CONNECTION
These legacies illustrate the breadth of culinary innovation and cultural exchange. From Bourdain’s global wanderlust to Mollois’ sweet precision; Granger’s laid-back elegance to Zonfrillo’s championing of indigenous ingredients, each brought something distinct and transformative to the table. Their contributions remind us that food is more than sustenance; it is a language, an art and a way to build bridges between people.
These chefs recipes, philosophies and passions will endure beyond the mourning. When next you savour a dish inspired by their creativity, remember the connections they forged and the joy they spread.
By Leanne Casellas
www.comcater.com.au
contactus@comcater.com.au
(08) 6217 0700
By Scott Arnold-Eyers
2024 Gold Plate Awards Punjab Win GOLD
The Catering Institute’s President, Vicki Mayell, along with Chairperson of Gold Plate Judges, Robin Clarke, welcomed over 630 guests to the 58th Gold Plate Awards at Optus Stadium on 29 October 2024.
The celebratory event bubbled with a spirit of excitement and anticipation. Restaurants’ commitment to providing food and service excellence was rewarded and suitably acknowledged by industry peers in attendance from the Swan Valley to the South West and as far afield as the Kimberleys.
Highlights of the night were the Prix d’Honneur awards for establishments winning three consecutive years and achieving a fourth; the highly coveted Premier's Award was presented by the Hon Jackie Jarvis MLC, Minister for Agriculture and Food to Punjab Indian Restaurant in INNALOO, based on the highest percentage in the judging process, while the Chair of Judges Award was presented to La Lune in EAST FREMANTLE.
Here are the winners and finalists:
PRIX D’HONNEUR
Inglewood Hotel – Restaurant/Cafe within a Tavern/Pub
Sandalford Wines – Licensed Dining – Metro
Swell Mullaloo Beach – Best Licensed Café
Rambla On Swan – Modern Australian Dining
BEST LICENSED CAFÉ
WINNER – Bar Cicchetti – Hillarys Beach Club, HILLARYS
Gimlet, FREMANTLE
Wood & Stone Café, MANDURAH
UNLICENSED CAFÉ
WINNER – Finlay & Sons, INGLEWOOD
Bayside Barista, SAFETY BAY
Luna N Soul, QUINNS ROCKS
Little h Café, DUNCRAIG
Orchard Espresso, ROLEYSTONE
Peninsula Farm Café, MAYLANDS
WINNER – Empire Bar, LATHLAIN
Bailey Brewing Co., HENLEY BROOK
Brugan – The Wokalup, WOKALUP
The Heart – Hillarys Beach Club, HILLARYS
Odin Tavin, BALCATTA
Shamrock Hotel Greenbushes, GREENBUSHES
The Windsor Hotel, SOUTH PERTH
BEST COFFEE SHOP
WINNER – Little French Nest, FREMANTLE
Finlay & Sons, INGLEWOOD
Lo’s Café, KARRATHA
Bayside Barista, SAFETY BAY
Luna n Soul, QUINNS ROCKS
Little h Café, DUNCRAIG
Orchard Espresso, ROLEYSTONE
Bistro By The Dam, JARRAHDALE
BEST HIGH TEA
WINNER – Firewater Grille – Duxton Hotel, PERTH
Chapels on Whatley, MAYLANDS
C Restaurant, PERTH
TWR – Crown Perth, BURSWOOD
LICENSED INDIAN
WINNER – Punjab Indian Restaurant, INNALOO
Chakra Restaurant, INGLEWOOD
Saroor Restaurant, SOUTH FREMANTLE
Sea Spice Indian, MINDARIE
Copper Chimney, FREMANTLE
Stonewater Indian Restaurant, MOUNT PLEASANT
LICENSED CHINESE
WINNER – Silks – Crown Perth, BURSWOOD
Grand Orient – The Melbourne Hotel, PERTH
Taste Elements Cantonese, MOUNT HAWTHORN
LICENSED ASIAN
WINNER – Nobu – Crown Perth, BURSWOOD
Lotus on Beaufort, MOUNT LAWLEY
Arirang Korean BBQ, KARRINYUP
Emily Taylor – Warders Hotel, FREMANTLE
Lena’s Bar & Eats, PERTH
UNLICENSED ASIAN
WINNER – Dusit Cottesloe, COTTESLOE
WINNER – Paste Thai, ARDROSS
Lal Qila Restaurant, MORLEY
Mai Thai Restaurant, ALFRED COVE
Delhi 6 Authentic Indian Restaurant, CANNING VALE
Charm Thai Kitchen, TUART HILL
NEW WAVE DINING
BEST PIZZA – METRO
WINNER – Ischia on Claisebrook, EAST PERTH
Chapel Farm Estate, MIDDLE SWAN
Swings & Roundabouts, MARGARET RIVER
Ischia on Beaufort, HIGHGATE
Shamrock Hotel Greenbushes, GREENBUSHES
Café Nocello, SUCCESS
The Windsor Hotel, SOUTH PERTH
TAPAS/SMALL BAR
WINNER – Lygon Lane, CLAREMONT
Fiorita Wine Bar, KARRATHA
Chapel Farm Estate, MIDDLE SWAN
La Vie Champagne Lounge – Crown Perth, BURSWOOD
EXCELLENCE IN HEALTH
WINNER – Rusty Fig, PERTH
Sandalford Wines, CAVERSHAM
Wise Winery, EAGLE BAY
Stonewater Indian Restaurant, MOUNT PLEASANT
Duxton Hotel, PERTH
Silkwood Estate, PEMBERTON
Swell Mullaloo Beach, MULLALOO
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WINNER – Elliott’s Steakhouse, MARGARET RIVER
Wise Winery, EAGLE BAY
Art of Seafood, PERTH
Sandalford Wines, CAVERSHAM
WINNER – Arirang Korean BBQ, KARRINYUP
Le Vietnam, PERTH
Birdie Restaurant, PORT KENNEDY
C Restaurant, PERTH
Rusty Fig, PERTH
Silkwood Estate, PEMBERTON
BEST BREWERY
WINNER – Boundary Island, ERSKINE
Bailey Brewing Co., HENLEY BROOK
Brugan – The Wokalup, WOKALUP
RESTAURANT/CAFÉ WITHIN A WINERY METRO
WINNER – Woodcutters Restaurant – Nikola Estate, MIDDLE SWAN
Darlington Estate Winery, DARLINGTON
Pinelli Estate Winery Restaurant, CAVERSHAM
Riverbank Estate, CAVERSHAM
RESTAURANT/CAFÉ WITHIN A WINERY REGIONAL
WINNER – Wise Winery, EAGLE BAY
Monty’s Leap, KALGAN
Silkwood Estate, PEMBERTON
WINE LIST OF THE YEAR
WINNER – C Restaurant, PERTH
Fiorita Wine Bar, KARRATHA
Ludo at the Station, SOUTH PERTH
La Bastide, SHENTON PARK
Bistro Guillaume – Crown Perth, BURSWOOD
EUROPEAN/MEDITERREAN DINING
WINNER – Modo Mio – Crown Perth, BURSWOOD
WINNER – La Bastide, SHENTON PARK
Ludo at the Station, SOUTH PERTH
La Lune, EAST FREMANTLE
Luce Bar e Cibo, KARRATHA
Bar Cicchetti – Hillarys Beach Club, HILLARYS
Italian Forchetta, CANNING VALE
Café Nocello, SUCCESS
SEAFOOD DINING
WINNER – Art of Seafood, EAST PERTH
Wharf Restaurant, BROOME
The Heart – Hillarys Beach Club, HILLARYS
FAMILY DINING – REGIONAL
WINNER – Swings & Roundabouts, YALLINGUP
The Common Bistro, GNARABUP
Rustlers Steakhouse, ALBANY
STEAKHOUSE/BBQ OR GRILL
WINNER – Elliott’s Steakhouse, MARGARET RIVER
Firewater Grille – Duxton Hotel, PERTH
Jawhara, PALMYRA
Rustlers Steakhouse, ALBANY
Arirang Korean BBQ, KARRINYUP
BEST BREAKFAST – REGIONAL
WINNER – De Bernales, KALGOORLIE
Evviva Café, DUNSBOROUGH
Wood & Stone Café, MANDURAH
BEST BREAKFAST – METRO
WINNER – Swell Mullaloo Beach, MULLALOO
FAMILY DINING – METRO
WINNER – Bailey’s Brewing Co., HENLEY BROOK
Pasta in the Valley, CAVERSHAM
Hillarys Beach Club, HILLARYS
Birdie Restaurant, PORT KENNEDY
Finlay & Sons, INGLEWOOD
Bailey Brewing Co., HENLEY BROOK
Bar Cicchetti – Hillarys Beach Club, HILLARYS
Luna n Soul, QUINNS ROCKS
Little h Café, DUNCRAIG
Beach St Co. FREMANTLE
Little French Nest, FREMANTLE
MODERN AUSTRALIAN DINING – METRO
WINNER – Sandalford Wines, CAVERSHAM
Inglewood Hotel, MOUNT LAWLEY
Art of Seafood, EAST PERTH
That Plant Café & Bistro, KELMSCOTT
MODERN AUSTRALIAN DINING –REGIONAL
WINNER – Lime 303, ALBANY
Wood & Stone Café, MANDURAH
Mantarays Ningaloo Beach Resort, EXMOUTH
VENUE CATERER’S AWARD
WEDDING
WINNER – Sandalford Wines, CAVERSHAM
WEDDING SMALL
WINNER – Novotel Vines Resort, THE VINES
Chapel Farm Estate, MIDDLE SWAN
CORPORATE
WINNER – Perth Convention and Exhibition Centre, PERTH
Sandalford Winery, CAVERSHAM
Duxton Hotel, PERTH
WINNER – Mantarays Ningaloo Beach Resort, EXMOUTH
Wise Winery, EAGLE BAY
Silkwood Estate, PEMBERTON
Swings & Roundabouts, YALLINGUP
TOURISM RESTAURANT – METRO
WINNER – Sandalford Wines, CAVERSHAM
Bailey Brewing Co., HENLEY BROOK
Emily Taylor – Warders Hotel, FREMANTLE C Restaurant, PERTH
Pinelli Estate Winery Restaurant, CAVERSHAM
Birdie Restaurant, PORT KENNEDY
Woodcutters Restaurant – Nikola Estate, MIDDLE SWAN
NEW RESTAURANT
WINNER – Ludo at the Station, SOUTH PERTH
Ischia on Claisebrook, EAST PERTH
Hillarys Beach Club, HILLARYS
Isoletta, DALKEITH
Italian Forchetta, CANNING VALE
Peninsula Farm Café, MAYLANDS
NEW RESTAURANT – ASIAN
WINNER – Spice Town, INGLEWOOD
Lena’s Bar & Eats, PERTH
Lygon Lane, CLAREMONT
Taste Elements Cantonese, MOUNT HAWTHORN
LICENSED CASUAL DINING – METRO
WINNER – Sandalford Wines, CAVERSHAM
Swell Mullaloo Beach, MULLALOO
The Merrywell - Crown Perth, BURSWOOD
Inglewood Hotel, MOUNT LAWLEY
The Vault Restaurant, KALAMUNDA
LICENSED CASUAL DINING – REGIONAL
WINNER – Blue Manna Bistro, DUNSBOROUGH
Fiorita Wine Bar, KARRATHA
Swings & Roundabouts, MARGARET RIVER
Lime 303, ALBANY
De Bernales Bar & Bistro, KALGOORLIE
Shamrock Hotel Greenbushes, GREENBUSHES
FORMAL CONTEMPORARY
WINNER – C Restaurant, PERTH
Firewater Grille – Duxton Hotel, PERTH
Sandalford Wines, CAVERSHAM
Bistro Guillaume – Crown Perth, BURSWOOD
Rusty Fig, PERTH
FRONT OF HOUSE EXCELLENCE AWARD
WINNER – Courtney Hardwick, Firewater Grille – Duxton Hotel
Hailey Kim – Lygon Lane
Siddaharth Karkee – Spice Town
David Roderick-Smith – The Vault Restaurant
CHAIR OF JUDGES AWARD
WINNER – La Lune, EAST FREMANTLE
PREMIER’S AWARD
WINNER – Punjab Indian Restaurant, INNALOO
To register your interest in the 2025 Gold Plate Awards, go to www.cateringinstitute.com.au
Chowing down on the Camino
Last year, my family and I went on an adventure. Over five days, we walked over 115 kilometres from Sarria to Santiago de Compostela in the northwest of Spain. It was an exhausting but very fulfilling experience.
Walking the Camino de Santiago is not only a spiritual and physical journey but also a cultural and culinary experience. For pilgrims (people walking the Camino), food is an integral part of the journey, offering both much-needed nourishment and a way to engage with local traditions.
On the journey, we were treated to a variety of food that reflected the local flavours and history of this region. From the rustic simplicity of traditional Spanish meals to the specialities of Galicia, the food was as diverse and as rich as the landscape itself, shaped by its coastal location and rural farming practices, all steeped in centuries of tradition.
EMPANADA GALLEGA
A quintessential Galician dish, empanada is a pastry filled with various ingredients, typically tuna, octopus, or pork. It is popular with pilgrims due to its portability and hearty nature. The dough is often made from a mixture of flour, water and olive oil, and the filling is usually well-seasoned with onions, peppers and spices. Empanadas are common in many of the small villages along the Camino, where local bakers sell them as an easy-to-carry, delicious snacks for travellers.
PULPO A LA GALLEGA
Known as the signature dish of Galicia, pulpo a la gallega is octopus served with olive oil, sea salt and paprika. Often served with boiled potatoes, this dish is a must-try for
pilgrims who want to experience the essence of Galician cuisine. The octopus is tender and the combination of olive oil and paprika creates a unique flavour profile. It is a delicacy of the region, especially in the town of O Carballiño, which is known for its pulperías (octopus restaurants).
TARTA DE SANTIAGO
A sweet treat that is a symbol of the Camino de Santiago, tarta de Santiago (St. James Cake) is a traditional almond cake, often topped with powdered sugar and decorated with the cross of St. James. It is made primarily from ground almonds, sugar and eggs, making it glutenfree. The cake’s origins date back to the Middle Ages and is typically served in many restaurants and bakeries along the Camino, particularly in Santiago. Pilgrims often enjoy it to celebrate completing their journey.
CALDO GALLEGO
TYPICAL PILGRIM SET MENU OPTIONS
Another staple of Galician cuisine is caldo gallego, a hearty soup made from turnip greens, beans, potatoes, and often salted pork or chorizo. It is a perfect dish for pilgrims looking for warmth and comfort
of the ingredients combined with the depth of flavour from the salted meats makes it a satisfying and traditional meal that reflects the agricultural heritage of Galicia.
Along the Camino, particularly in the towns and villages from Sarria to Santiago, many restaurants and albergues (pilgrim hostels) offer special pilgrim menus. These menus are designed to offer a complete meal for a set price; usually including a starter, main dish, dessert and sometimes a drink. The menus vary, but typically they include the following:
Pisto
A vegetable stew made from tomatoes, zucchini, peppers and onions, often served with a fried egg on top. It is a hearty and nutritious dish that typifies the Spanish approach to using fresh, seasonal vegetables in simple yet flavourful ways.
Paella
While paella is a Valencian dish, you will find variations of it along the Camino, including seafood, chicken or a mixture of both in its rice base.
Tortilla Española
A comforting and filling dish, the tortilla Española is made from eggs, potatoes and onions. Some variations may include chorizo or other meats, but the traditional version is usually vegetarian. The tortilla is an ideal meal for pilgrims who need something that is both satisfying and easy to eat after a long day’s walk.
Cachopo
A dish that is more common in Asturias but can be found on some menus along the Camino Cachopo consists of two large breaded and fried pieces of beef, often stuffed with ham and cheese. It is a hearty meal that provides the energy needed for pilgrims, especially on more demanding sections of the route.
Vino
Galicia is known for its wine, especially Albariño, a white wine that is light, crisp and refreshing. Enjoying a glass of wine with a meal is a nice way to relax and celebrate after a day’s walk. Other local wines, like Mencía, a red wine, are also popular.
POPULAR CAMINO SNACKS
Ideal for refuelling, a variety of snacks and smaller bites are also available along the route.
Churros
For those with a sweet tooth, churros are very popular, especially in the morning. These deep-fried dough pastries are often dipped in thick hot chocolate, providing a sugar rush that can energise tired legs. Churros are widely available in cafés and bakeries along the Camino, making them an easy favourite.
Pan
Bread is a staple of the Spanish diet with an assortment of fresh, local bread available throughout the journey. Galician bread is often denser and has a distinct flavour, especially the round, rustic loaves. Bread is typically served with most meals and is ideal for making sandwiches, or enjoying with a little local cheese or cured meats.
Queso de Tetilla
A soft, creamy cheese from Galicia, queso de tetilla is often served as part of a tapas selection or included in a pilgrim menu. It has a mild flavour and is often paired with honey or jamon (cured ham).
Cerveza
Beer is commonly consumed in Spain, especially in the afternoon after a long walk. Local brews and international brands can be found in almost every bar or café along the Camino. It is a great way to unwind and some establishments offer a caña (small beer) at a reasonable price, for those looking for a refreshing break.
The variety, from fresh seafood to hearty stews and sweet treats, offers both physical sustenance and a deeper connection to the land the pilgrims traverse. Each meal, whether it’s a simple bowl of caldo gallego or a celebratory slice of tarta de Santiago, connects pilgrims with the history, culture, and spirit of Galicia.
We pretty much tried everything on this list but didn’t take photos of everything because we did not know their significance until after and most days the focus was on just getting to our next stop. It was exhausting.
By Dianne Arnold-Eyers
MOZZARELLA
Justine Schofield Inspired by Mum
Justine
Schofield was born on 29 October 1985 in Sydney to an Australian father and a French mother, where still lives today with her partner and son.
Upon her arrival in Australia her mother opened a restaurant in Bowral.
Schofield attended Santa Sabina College where she gained her High School Certificate in 2003. She studied for a diploma in hotel management and went on to work in sales.
Since then, Schofield has been inspiring home cooks all around the country.
In 2009, she was selected for the first series of MasterChef Australia making it all the way to fourth place.
After that she was offered her own programme, Everyday Gourmet with Justine Schofield on Network Ten which has clocked up 1,300 episodes and is about to begin filming its 15th series. The programme boasts spin-off series including Tropical Gourmet: Queensland, Tropical Gourmet: New Caledonia, Justine's Flavours of Fuji, and Flavours of France.
In 2019, Schofield competed in the fifth season of I'm a Celebrity...Get Me Out of Here, set in Kruger National Park, South Africa.
Justine is the author of five bestselling cookbooks: Dinner with Justine, Simple Every Day, The Weeknight Cookbook, The Slow Cook, and most recently, Cook Ahead.
What made you apply for MasterChef Australia?
A friend insisted I try out after she had watched the original UK version. I was 23 and about to embark on a trip to France to get some work experience in a French kitchen. Before I booked, I tried out for the culinary show and the rest is history.
What can you tell me about your mother and her restaurant in Bowral?
When mum first moved to Australia in the late 1970s/early ‘80s, coming from Paris, she certainly had culture shock. With food being such an important part of the French way of life, she saw there was an opportunity for her to showcase her culture by opening a French bistro, which she did and it was called La Popotte. Apart from pubs, there was not much to choose from for Australian diners. The bistro became super popular with dishes like beef bourguignon, lamb navarin and fish meunière.
Was it your mother that inspired you to cook?
She certainly did. As a child, I was always amazed at how mum could take the simplest of ingredients and transform them into a beautiful, delicious dish.
Have you worked in a restaurant? If so, which ones?
Straight after MasterChef I went to do work experience at Aria Restaurant in NSW. It was incredibly eye-opening and I learnt so much. I then started my catering business and did that for a few years before I was offered the role as the host of Everyday Gourmet.
Having done MasterChef Australia, Everyday Gourmet and many recipe books, what is your personal highlight?
Filming around the world has been a truly rewarding highlight of my career. Meeting passionate chefs and cooks from different cultures and learning from them is a real treat. From New Caledonia to Japan and France, you never stop learning and discovering new flavours.
You have worked with a lot of great chefs during your time on TV, who stands out?
Gabrielle Gate is a regular guest that comes on my show. He is true delight to work with. He
possesses a wealth of knowledge, is humble,
Who is your favourite food personality?
There are two. I love Rick Stein and all his TV series, especially the earlier ones like Fruits of the Sea and French Odyssey. I also adored the great Anthony Bourdain. He was very raw and authentic.
What inspires you?
Now that I am a mum, my son certainly inspires me to work harder and be a better person. I also feel new challenges and ambition drives me a lot these days to achieve goals.
What are some of the restaurants you have been to in Western Australia? Which one is your favourite?
My last trip to WA was to Perth and we tried a great little wine bar, Wines of While in Northbridge. I also always love Lulu La Delizia in Subiaco.
Being half French I must always have butter and cream in the fridge. I also can’t live without bread, olive oil, lemon and salt.
What is your favourite dish to cook and your favourite to eat?
I’m a bit of an old soul and love to cook the classic stews. I can’t resist beef bourguignon, osso bucco or anything that is cooked in sauce. They’re also great to cook ahead and freeze for when you want that comfort dish at the ready.
What would you whip up for a private candlelit dinner?
Well, that has not happened for a while! I would say a simple seafood pasta in a white and tomato sauce. Very romantic.
What drink would you reach for first after a hard shift at work?
A Margaret River chardonnay.
Medium rare, ideally with fries and a generous dollop of homemade béarnaise sauce.
Do you ever eat fast food?
Rarely but when I do it’s a juicy burger from a quality milk bar. Or fish and chips eaten down by the beach – heaven!
What is next for you?
My new cookbook Cook Ahead is about to be released. It’s like my new baby and I’m so proud to be showing it off to the world. I am also getting ready to start filming season 15 of Everyday Gourmet.
By Scott Arnold-Eyers
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2019 BELLA RIDGE ESTATE TEMPRANILLO GRENACHE
Region: Swan Valley, Western Australia
Venue: Moore River Brewing Co.
Web: www.bellaridge.com.au
Tasting notes: This is an easy drinking red blend of tempranillo and grenache. Fruit driven, yet complex. Vegan friendly.
We said: Our final dish was the Farmland Grazing Platter, a feast for both the eyes and the palate. This beautifully presented platter featured sharp cheddar, creamy brie and tangy blue cheese, alongside sweet and spicy chilli jam, juicy blueberries, marinated olives, sundried tomatoes and chewy dried apricots. A generous serving of crisp crackers tied everything together, offering a variety of textures and flavours. We paired the platter with a glass of 2019 Bella Ridge Estate’s Tempranillo Grenache. The wine’s smooth, fruity notes complemented the cheeses and chilli jam perfectly, rounding off the meal on a high note.
2022 ALKOOMI CABERNET SAUVIGNON
Region: Frankland River, Western Australia
Venue: Premier Hotel Albany
Web: www.alkoomiwines.com.au
Tasting notes: Dark chocolate underlined with herbaceous notes and memories of black forest cake. Some say it is medium-bodied, wellbalanced and easy to drink.
We Said: Slow cooked Beef Cheeks are all about texture and a good hardy red is a must for this type of dish. The 2022 Alkoomi Cabernet Sauvignon had a sweet aftertaste that went along with the flavours.
2024 INNOCENT BYSTANDER PINOT NOIR
Region: Yarra Valley, Victoria
Venue: Spice Town
Web: www.innocentbystander.com.au
Tasting notes: Featuring an attractive and captivating scent, highlighting ripe blueberry, boysenberry, cherry and earthy dried spice notes. Its palate brings together delicious plush red cherries, subtle hints of cola and spice, and a smooth, velvety texture thanks to its gentle tannins.
We said: The Mushroom Tikka’s button mushroom base was topped with cream cheese and tikka spices, served with a mint sauce. The creamy and velvety smooth cheese and the meaty mushroom were in complete harmony with the addition of the mint sauce cutting through the rich cheese. Paired with a glass of 2024 Innocent Bystander Pinot Noir, the much-loved union of wine and cheese worked extremely well to help highlight the wine’s notes of dark cherries and velvety spices.
2023 AMELIA PARK CABERNET MERLOT
Region: Margaret River, Western Australia
Venue: Hillarys Beach Club
Web: www.ameliaparkwines.com.au
Tasting notes: A superbly fragrant nose of dark berry fruits with hints of anise and forest floor earthiness. The palate is elegant with fine tannins and persistent length. Aged in French oak for 12 months, this wine drinks beautifully now and will benefit from cellaring.
We said: Our journey to the paddock required a wine with enough punch to counter the strong beef and umami savouriness of the dishes and 2023 Amelia Park Cabernet Merlot took up the challenge. The nose exhibits dark berry and earthy aromas while the medium tannins provided a good counter to the beef.
2023 BABICH MARLBOROUGH SAUVIGNON BLANC
Region: Marlborough, New Zealand
Venue: Punjab Indian Restaurant
Web: www.babichwines.com
Tasting notes: Perfumed and lifted. Notes of mandarin and spice with blackcurrant, honeydew melon and apple. Soft lime entry soon joined by riper citrus and florals. Apple and green kiwifruit and sweet spice lingers. Lively and expressive with a medium light weight and a fine texture. Layers of fruit distributed across the entire palate.
We said: Rich and aromatic with full bold flavours, the Chicken Tikka Muglai pieces were accompanied by raita and tamarind chutney which balanced the smoke, the spice and the tang. This was accompanied by a delicate, easy drinking white wine, the 2023 Babich Marlborough Sauvignon Blanc, which was beautifully balanced with subtle undertones and fruity tannins. This worked as a palate cleanser between meals but also allowed the spices in our food to shine. Ripe tropical and citrus notes with a mineral spiced finish. A rich, wellrounded classic, showcasing the unique depth and complexity of a Marlborough Sauvignon Blanc.
2022 VASSE FELIX CHARDONNAY
Region: Margaret River, Western Australia
Venue: Spice Town
Web: www.vassefelix.com.au
Tasting notes: A lovely rich core framed by a delicate dry structure. The satin palate features complex flavours of purified lemon, a hint of ginger, custard and delicate peach, and finishes with a lovely dry, chalky feel.
We said: Lastly, we tried the classic Indian dish of Butter Chicken, complemented by a glass of 2022 Vasse Felix Chardonnay. This creamy and sweet dish is a classic for a reason; it is comforting, it is warm, and it is great for those of you that are not a fan of too much spice. The perfectly cooked chicken cuts like soft butter and is very decadent to eat. It paired very nicely with the sweet Margaret River wine which has floral notes of jasmine, violet and vanilla.
LAURENT-PERRIER LA CUVEE CHAMPAGNE
Region: Champagne, France
Venue: Hillarys Beach Club
Web: www.laurent-perrier.com/en/
Tasting notes: This wine comes from the purest grape juice, and it alone allows Laurent-Perrier to craft La Cuvée, a champagne of great finesse and a beautiful freshness obtained after a long ageing process in their cellars. Laurent-Perrier’s style and personality are defined by its very high proportion of chardonnay.
We said: Both dishes came from the Hillarys Beach Club Japanese inspired Ubon menu and were appropriately matched with indulgent Laurent-Perrier La Cuvee Brut NV Champagne from the Champagne Region in France. The chardonnay content of the champagne lends creamy white peach aromas and taste across the palate and finishes with crisp lemon zest which paired well with the seafood.
2023 NIKOLA ESTATE VERMENTINO
Region: Geographe, Western Australia
Venue: Hillarys Beach Club
Web: www.nikolaestate.com.au
Tasting notes: A light lemon sherbet-like aroma with citrus and crunchy pear nuances. The palate is crisp and clean with just enough textural creaminess.
We said: Shark Bay Blue Manna Crab Linguini was the next dish featuring fresh house-made linguini, generous chunks of sweet crab meat, cherry tomato butter, fermented chilli oil, and topped with a pangrattato, fresh chilli, dill and a wedge of lemon. The pasta was cooked al dente retaining some structure to carry the delicate sweet crab meat and zingy flavours of tomato, chilli and lemon, while the dill added a fresh herbaceous, anise note to the dish. 2023 Nikola Estate Vermentino from Western Australia’s Geographe Region was served with this dish. This Italian varietal provided a playful summery feel showcasing some stone fruit characteristics with a clean light citrus finish.
Preserves, Dried Fruits, Pickles Available at speciality stores & online www.theepicureanfoodie.com.au
29/51 LANCASTER RD, WANGARRA, 6065
2-6pm Friday and 12-4pm Saturday
One bout of eczema could mean skipping
Cicchetti’s Rigatoni Nduja alla Vodka
Serves 4-6
INGREDIENTS
MEALS
Many West Aussies are just one unexpected expense away from hungry. If you’re not, please donate what you can at foodbank.org.au
1L whipping cream
350ml vodka
200g finely diced shallots
500g tomato paste
200g nduja paste
5 sprigs of parsley METHOD
Heat a pot over medium heat and add a small amount of vegetable oil.
Once the oil is hot, add the finely diced shallots. Cook, stirring occasionally, until the shallots are softened and lightly browned. Add the nduja paste to the pot. Continue to cook, breaking down the nduja with a spoon until it is fully incorporated and melted into the shallots.
Add 90% of the vodka, reserving the remaining 10% for later. Deglaze the pot by scraping the bottom with a wooden spoon to release any browned bits. Allow the vodka to reduce, cooking off the alcohol until the mixture is thickened and aromatic.
Add the tomato paste to the pot. Stir well to combine with the nduja and shallot mixture. Cook for a few minutes, allowing the tomato paste to fry lightly and develop a deep, rich red colour.
Pour in the whipping cream and stir to fully incorporate all ingredients. Bring the mixture to a gentle simmer, allowing it to thicken and become creamy. Stir regularly to avoid anything sticking to the bottom of your pot.
Add the remaining vodka for extra depth of flavour and mix through.
In the meantime, cook the rigatoni according to the packet’s instructions. Drain the pasta and add it directly to the sauce.
Toss the pasta in the sauce to coat evenly. Allow it to cook together for a couple of minutes to absorb the flavours.
Finish with one large teaspoon of stracciatella per serve and it is ready to eat.
Garnish with finely chopped parsley before serving.
By Chef Samson Brent of Hillarys Beach Club
Tips for Food Photography with Your Mobile Phone
Food photography with your mobile phone does not have to be complicated. With a few simple tips on angles and lighting, you can create stunning images without needing a high-end camera. The key to great photos lies in composition and lighting.
COMPOSITION: GET CREATIVE WITH ANGLES
Start by focusing on composition. A popular technique is the flat lay, where all your food is arranged on one surface and photographed from a bird’s-eye view. Make sure your phone is positioned directly above the food, perfectly straight. Use guiding lines to connect elements like bowls, plates, cups, and cutlery. This creates a balanced, visually appealing shot. Adding a pop of colour through ingredients or props can also make your composition stand out.
After mastering the flat lay, do not stop there. Without moving anything, change your angle. Try a 45-degree angle or three-quarter view to showcase the texture and depth of the food. This approach lets you capture the scene from different perspectives giving you multiple compositions and a variety of shots. A small table tripod will help you position your phone at the right angle.
LIGHTING: THE SECRET TO GREAT PHOTOS
While composition is important, great lighting is what truly elevates your food photography. Natural light is ideal, so if you have a window nearby, take advantage of it. Position your food next to the window to achieve soft, diffused lighting that highlights the details and colours of the dish.
If natural light is not available, or if you are in a dimly lit space, bring your own lighting. The first rule is to turn off all other lights. Indoor lighting, especially in kitchens or restaurants, often has mixed colour temperatures (like tungsten), which can cause unwanted colour tones. Make sure all your lighting sources are of the same white balance for a clean, professional look.
If you are new to lighting, continuous LED lighting can be a great starting point. With continuous light, you can easily see where the light falls and adjust accordingly.
By following these simple tips on angles and lighting, you will be able to create mouthwatering food photos with just your mobile phone. So, grab your phone and start experimenting.
By Howard Frank of Camera Electronic
Globally acclaimed hairdresser & Organic Salon.
T: (08) 9228 8878
5/400 Fitzgerald Street, North Perth www.sorges.com.au
Globally acclaimed hairdresser and globally recognised Organic Salon.
Promising the highest integrity, ethics and today’s creative hairdressing and styling skills.
T: (08) 9228 8878
Shop 5/400 Fitzgerald St North Perth WA 6006
E: info@sorges.com.au www.sorges.com.au
An ancient tradition that provides happiness in a cup
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is my pleasure to talk about a treat that I have been enjoying and keeping a secret, ceremonial cacao; the more traditional preparation of cacao practised by old south American cultures for its health benefits and ability to promote mindfulness. Consuming it provides nourishment for the body, mind, and spirit. Here are three things to consider when adding ceremonial cacao to your day.
Ceremonial cacao provides several nutritional benefits. It is loaded with nutrients like magnesium, iron and antioxidants your body craves. Magnesium helps me relax and sleep better, while iron gives me the energy I need to get through my day. Plus, cacao’s antioxidants do wonders for reducing inflammation and supporting heart health. Unlike processed chocolate, ceremonial cacao is as close to its natural form as possible, which means it keeps all these amazing benefits intact.
For me, it supports mental and emotional wellbeing with mental clarity and emotional balance, as well as some physical perks. The theobromine gives a gentle, sustained energy boost without the jitters I get from coffee and cacao is a source of anandamide, the ‘bliss molecule’. I genuinely feel my mood lift after drinking it. It’s like a little boost of happiness
in a cup. Often, I make time to drink it slowly and intentionally. It is also a great way to ground myself and let go of any worries.
An ancient tradition, the Mayans and Aztecs considered cacao sacred, calling it “the food of the gods.” I like to think about how many generations have used it over thousands of years to connect with themselves and their communities. It is a simple ritual, but one that feels deeply meaningful. As Keith Wilson, a cacao ceremonialist, puts it, cacao can “open the heart”. I have experienced that sense of gratitude and connection in my own life.
At one point, I drank a lot of sugary hot chocolate, but ceremonial cacao is a much better option as a wholesome alternative. It is rich and satisfying on its own, but I add a little honey or cinnamon to make it my own. It is the perfect balance of indulgence and health.
For me, ceremonial cacao has become more than just a warm beverage (40 degrees to keep it raw) is a way to slow down, reflect and take care of myself.
By Simon Naber of Moore & Moore
Plastics Ban –Good or Futile?
Ina world that produces around 400 million tonnes of plastic waste, is it futile to try and eradicate single-use plastics?
Australia possesses the ignominious distinction as one of the biggest single use plastic footprints per person in the world. So, it makes sense that Australian companies are leading the way in exploring innovative solutions for biodegradable replacements for plastic. With an estimate of 170 trillion pieces of plastic floating in our oceans, the time to act is well overdue. The Australian-led Bioplastics Innovation Hub aims to revolutionise plastic packaging with the advent of biologically made plastics that can break down into compost on land or in water. The green plastic scheme brings together the Commonwealth Scientific and Industrial Research Organisation (CSRIO) and Murdoch University in a multimillion-dollar collaboration with industry partners. While we are seeing many countries ban single use plastic items, existing everyday plastic items continue to pose a health risk as the degradation of these products is creating microplastics that pollute the environment.
As one of the first States to adopt a range of single-use plastic bans, Western Australia seems to be not only leading the country but much of the world. While many countries have introduced bans, government enforcement has been lacking. Any traveller will attest to banned items in Australia still being widely used across the world, especially in lower socio-economic regions; plastic bags, straws and cups being some of the most common offenders. Plastic is easy, convenient and cheap. Street vendors in Thailand would easily use a couple of kilos of single-use plastic every day. In Lagos, emptied water sachets
litter the streets because they cannot afford bottled water, this is despite Lagos banning single-use plastic.
So, what does this mean for us here in WA? We are a small piece in a much larger puzzle. Stage One regulations banned the following single-use or disposable plastic items: plastic plates, unlidded bowls, unlidded takeaway food containers, unlidded cups for cold beverages, cutlery, drink stirrers, drinking straws, thick plastic shopping bags, expanded polystyrene (EPS) takeaway food containers and helium balloon releases.
Stage Two of the WA Plan for Plastics came into effect on 27 February 2023. It includes a second set of single-use or disposable plastic items and materials that will be phased out between 1 September 2023, and 1 July 2025. Stage Two regulations ban the sale and supply of: Loose and moulded expanded plastic packaging, degradable plastics (plastics designed to break up more rapidly into fragments under certain conditions), produce bags, expanded polystyrene cups and food trays for raw meat and seafood, coffee cups and lids, lids for cups, bowls, trays, plates and takeaway food containers, trays for food not covered in the Stage One ban, cotton buds with plastic stems and microbeads.
In my opinion, it is not just good, but a necessary first step to universally ban singleuse plastics. Such legislation will force companies and industry leaders to innovate and create better alternatives. So, it may seem futile, but it is a step in the right direction that leads to the best destination.
By Clint Gurney of Cosmic Cocktails
Staying sharp
Sharpening knives properly is key to maintaining their performance and longevity. Here are some useful tips for sharpening knives effectively:
1. KNOW YOUR KNIFE TYPE
• Carbon steel knives: these require more maintenance as they can rust, but they do hold an edge well
• Stainless steel knives: easier to maintain but may not hold an edge as long as carbon steel
• Ceramic knives: these are harder to sharpen and can be more brittle but maintain a sharp edge for a long time.
2. CHOOSE THE RIGHT SHARPENING TOOL
• Whetstone (sharpening stone): Offers control and precision. Use a coarse stone (around 1000 grit) for dull knives, and a finer stone (around 4000 to 6000 grit) to polish the edge
• Sharpening steel: Used for honing the blade (realigning the edge). This is great for keeping your knife sharp between full sharpenings
• Electric sharpeners: Easy to use but can remove more metal than needed, which may reduce the lifespan of your knife
• Honing rod: This is for light maintenance, keeping the blade aligned, not for sharpening a dull blade.
3. CORRECT ANGLE
• The most common sharpening angle is between 15-20 degrees for kitchen knives
• Asian knives (like Japanese): Typically sharpened at a steeper angle, around 15 degrees
• Western knives: Usually have a wider angle, around 20 degrees.
4. SHARPENING TECHNIQUE
• Using a whetstone:
• If it is a water stone, soak the stone for 10-15 minutes
• Hold the knife at the desired angle (use a guide if you’re new at this)
• Start with the coarse side and make even, gentle strokes from heel to tip. Push down as you go forward, but do not press too hard
• Flip the knife and repeat on the other side
• Repeat the process on the finer side to refine the edge.
• Honing steel:
• Hold the knife at a 20-degree angle to the steel
• Swipe the blade down the steel, alternating sides, a few times (around 5-10 strokes on each side)
• Honing realigns the edge but does not remove metal.
5. CONSISTENT PRESSURE AND MOTION
• Apply consistent pressure to avoid uneven edges
• Move the knife in a smooth motion along the sharpening surface, keeping the edge’s angle consistent.
6. TEST THE SHARPNESS
• Paper test: Try slicing through a piece of paper. A sharp knife should cut through cleanly without tearing
• Tomato test: A sharp knife should easily slice through a ripe tomato without squashing it
• Thumbnail test: Lightly run the blade across your thumbnail. A sharp edge will feel like it catches slightly.
7. MAINTAIN YOUR KNIFE BETWEEN SHARPENING
• Use a honing steel regularly to keep the knife edge aligned
• Store knives properly (in a block, on a magnetic strip, or in a sheath) to prevent damage to the edge
• Avoid cutting on hard surfaces like glass or ceramic, as this dulls the knife faster.
8. PRACTICE PATIENCE
• Do not rush the sharpening process. A well-sharpened knife requires attention and time
• By following these tips and regularly maintaining your knives, you will ensure that they stay sharp and perform well in the kitchen.
By Derek Smith of MBL Food & Packaging
Chicken
Delicious Cambodian grilled chicken using pasture raised chickens produced by Unison Farms, regenerative Dirty Clean Food farming partner.
INGREDIENTS
1 whole chicken
8 cloves garlic
2 tbsp palm sugar or light brown sugar
1 stick lemongrass, finely chopped
1 tbsp ground turmeric
3 tbsp soy sauce
Cooking salt -1.5% of chicken weight
½ cup vegetable oil for cooking
METHOD
Start by spatchcocking the chicken, this helps speed up the cooking process and allows the skin to be grilled for maximum flavour. If you are going to dry brine the chicken, do it now*.
If skipping the dry brine, place garlic, lemongrass and salt into a mortar and pestle, and work it until you have a chunky paste. Add sugar, turmeric, fish sauce and soy sauce, and mix until combined.
Thoroughly work the paste into the chicken flesh and leave it marinating in the fridge for a minimum of two hours; overnight is best. You can cook the chicken immediately, but the flavour will be amplified by allowing it to marinate.
Add oil onto a preheated grill or cast-iron pan on medium heat and place the chicken skin side down to cook, until the skin is nicely golden brown. Pre-heat the oven to 160 degrees and in the pan or ovenproof dish, finish cooking the chicken for around 30minutes. Pull out the chicken when it reaches an internal temperature of 75 degrees and place on a resting rack for 20 minutes.
*Optional but recommended dry brine. Add salt to the spatchcocked chicken, place on a cooling rack on a tray and put in the fridge uncovered, for a minimum of three hours.
STONE FRUIT AND TOMATO SALAD
A fusion style salad. Cambodian flavours with Italian heritage.
INGREDIENTS
500gms stone fruit
200gms cherry tomatoes
3 x shallots
½ bunch coriander (stems off)
½ bunch fresh mint
5 birds-eye chillies
1 tbsp kecap manis
4 tbsps fish sauce
3 limes, juiced
1 tbsp sugar
Fried shallots for garnish
Ingredients sourced through the legends at Express Fresh.
METHOD
Cut stone fruit into 6-8 pieces. Halve the cherry tomatoes. Finely slice shallots in rings, rinse them and refrigerate in water for 30 minutes before draining. For the dressing, mix kecap manis, vinegar, sugar and finely chopped birds-eye chillies. Arrange the stone fruit and tomatoes in a salad bowl or plate, place the shallot rings over them. Tear herbs and pile them on top. Drizzle the dressing and garnish with fried shallots.
By Chef Egan Campbell-Morrison of Dirty Clean Food for Express Fresh
Sporting Clubs: More than Chips and a Sausage Sizzle
AsAustralians, we love our sport and most of us have some connection to a sporting club or organisation via adult or junior participation. Sport is a great avenue, not only to be active, but to meet like-minded people. Gone are the days where all you could buy at a sporting club was a sizzled sausage, greasy chips or a dried-out pie. Clubs have evolved and are now not only offering affordable food options for their members, but also invite visitors to partake. Many of these clubs boast state-of-the art facilities supported by local, State and Federal Governments.
Those of us lucky enough to be members of golf clubs like Royal Perth, Royal Fremantle, Karrinyup or Yokine can access club facilities. Members of the public can attend functions if invited.
What we are now seeing is an increasing number of clubs offering food service to visitors. This is not only a trend in Perth but in our rural areas as well. Some of the best places I have eaten at are outside of Perth. Esperance, for instance, not only has the best location, but serves some of the best seafood in the area. The Pemberton Sports Club markets itself as offering the best food in town - just order the beef cheeks and make up your own mind. These are just a couple of examples of what our country cousins have benefited from for a long time.
Locally, in Perth, outside the exclusive members-only clubs, we have not really had many options. Recently, we have seen new open-to-the-public facilities at places such
as the Maylands Golf Club with The Hangar, which is open seven days a week for breakfast, lunch and dinner. It also has a lovely beer garden. Birdie at the Kennedy Bay Golf Club is another one and supports local farmers and suppliers where it can. Non-members can go to both venues without swingling a golf club.
Carnaby’s Bar and Restaurant in the East Fremantle Community Park offers a full bar menu and loads of space for the children to play. Some other venues to try are the Bayswater Bowling & Recreation Club which runs theme nights, and on Wednesday's, the venue plays host to Food Club WA –Wednesday Wonders with the Intercontinental Hotel Group Executive Chef, Madhab was heading up the kitchen. You will find Jacob D’Vauz, who hails from great venues such as Rockpool Bar and Grill, Potato Head Beach Club Bali, and personal chef to Paul McCartney, bringing all his experience to The View Kitchen at the Doubleview Bowling Club.
So, when considering going out next, why not consider your local sporting club? Not only will you be supporting it and the local community, you will also experience a different perspective in the food scene. You could have such a good time that you may be enticed to become a member.
By Brian Garcia of Moffat
Anelixir is defined as something that has magical or medicinal qualities. In the Middle Ages, an elixir was a substance that could change base metals into gold. Elixirs also contain ingredients with specific health benefits. Traditionally, elixirs as medicine claimed to cure many illnesses and some even to maintain youth.
Australian botanicals and most, if not all herbs and spices have precise nutritional properties. Tinctures are made by concentrating active ingredients extracted and preserved in alcohol. They are ingested in minute doses and can be referred to as elixirs, but an elixir does not have to be as heavy as a tincture. It is about how much and in what form that really makes the difference.
Hops, for example, have many health benefits, including helping sleep disorders, cardiovascular disease management and as an anti-depressant, but when in a beverage such as beer, the benefits are somewhat overshadowed by the other ingredients and the volume in which they are consumed.
Imagine relaxing or celebrating with a drink that is not only very enjoyable but also beneficial to health and can even treat specific ailments. Making your own drinks and concentrates means that you have control over what goes in, and what is omitted. There
are of course, drinks that contain useful amounts of active ingredients with not so much sugar on the market. It is just a matter of finding them.
There have been studies conducted into the benefits of citrus peel on cognitive function with promising results in improved memory and even reduction of the risk of Alzheimer’s. Making a citrus-based concentrate by boiling and pureeing the whole fruit including the peel, is an example of maximising beneficial flavonoids contained in the skin. Adding apple cider vinegar, with all its established benefits, will preserve the blend and balance flavour. Australian botanicals or other herbs and spices can be added to further boost the elixir qualities, flavour and complexity.
If you have an ailment that requires attention, research plants that can help and use them. Sugar can be added to improve palatability and consistency, and to preserve the cordial, but is by no means essential. Make small batches for yourself, which should be consumed within a week, experimenting with no sugar, honey or maple syrup as sweeteners. Even using a super sweet fruit like grapes or sapote to sweeten can open up a whole realm of drink (and elixir) possibilities.
By Araluen Hagan of 14K Brewing
Powerful As Bleach, Pure As Nature.
Embrace The Strength To Tackle The Toughest Stains And The Purity To Keep Your Space Toxin-Free.
No Gloves Needed.
Experience The Revolution in Cleaning - Safe, Effective, And Eco-Friendly.
Ideal For Restaurants & Cafés
Keep Your Kitchen Spotless And Your Conscience Clear.
Contact Ward Packaging for More Information: 08 9249 1228
www.wardpackaging.com.au
Products & Supplies
Hot Food, Fast and Easy
Introducing the Merrychef conneX 12e, the perfect solution for adding hot food to your menu. This compact countertop oven is designed to deliver high-speed cooking, grilling, toasting, and reheating from a single appliance in seconds. Affordable and versatile, designed for Plug & Play (requires only a 15amp supply), it operates quietly, using less than 0.7kWh on standby. Its built-in catalytic converter eliminates the need for an extraction fan, making installation effortless and cost-free. Enhance your Front of House operations with this energy efficient, easy to use oven.
For more information go to www.moffat.com.au
Non-alcoholic cocktail elixirs
14K by Araluen cocktail elixirs are a unique blend of whole fruit and Australian botanicals with low sugar and apple cider vinegar. You can enjoy them with sparkling mineral water on ice in a fabulous glass for a refreshing non-alcoholic treat that also has health benefits. They are available in two flavours: Give Anise a Lime (lime, anise myrtle and jabuticaba) and Saltbush Citrus Limits (mandarin, orange, saltbush and lavender).
For more information contact araluen@14kbrewery.com.au
Seasoned by the Sea
Western Australin wild-caught saucer scallops are a premium product offered by Sea Harvest. The scallops are frozen on fishing vessels in Shark Bay, locking in maximum freshness, and are graded into four sizes giving flexibility to a chef. They are skilfully reprocessed into half shells while still frozen to maximise the shelf life for chefs and diners. The presentation and flavour profile makes the scallops suitable for a range of menu concepts including natural sashimi, ceviche, half cooked, cooked, coated and more. Sea Harvest’s Shark Bay scallops are only seasoned by the sea.
For more information go to www.sea-harvest.com.au
A truly classy classic and smooth limoncello that is 100% natural with no artificial ingredients. Cello is a quality handmade lemon liqueur using fresh, local lemons, an infusion of fresh lemon zest, and the purest of sugarcane alcohol. A truly refreshing drink that is best served straight from the freezer and poured into a glass with crushed ice, as an ingredient in cocktails, or simply
The judges at the International Wine and Spirit “Bright lemony colour with an opaque appearance. Cracking nose, bursting with juicy Sicilian lemon aromas which follow through in the mouth, vibrant acidity, a slight pithy bitterness and succulent lemon flavours, with very good distillate. A very serious product, beautifully made.”
For more information go to www.celloliqueur.com
A Clean Cleaner
Pureworx, an Australian-owned company based in Melbourne, with a distribution centre in Wangara WA, offers a unique cleaning solution. It is a non-foaming cleaner, degreaser, and bacteria eradicator, free of chemicals or abrasive compounds. With no fragrances or colours, Pureworx is HACCP-approved for use in food areas and independently tested. It is effective in any greasy area, emulsifying grease within 10 seconds – just spray and wipe away. Even seemingly clean areas will be free of daily marks, and all surfaces will be bacteria-free within 60 seconds. Pureworx is the one clean answer to every need. With Pureworx, you can be confident of its purity and its ability to get the job done. It is pure and it works.
For more information go to www.wardpackaging.com.au
Welcome to the Dark Side
La Tortilla introduces activated charcoal, nixtamalised corn tortillas that are gluten free. Made with locally-sourced, non GMO corn from Western Australia, the tortillas merge ancient tradition with modern wellness with no preservatives. Nixtamalisation unlocks corn’s nutrients, while activated charcoal offers potential detoxifying benefits.
Experience the difference.
For more information go to www.latortilla.com.au
An American Pickle
An American-style Dill Pickle Relish is made right here with prime Western Australian cucumbers. Its crisp texture and fresh tangy flavour hit all the right spots for your next barbecue. Use it on hotdogs and burgers, or adorn fresh oysters for a salty finish. This will be the one condiment you will always want in the fridge.
For more information go to www.theepicureanfoodie.com.au
Lots of Lychee
Zerup Zero Sugar Lychee Syrup is made with premium ingredients. The Zero Sugar Sweetener is specially formulated to dissolve instantly in any hot or cold beverage for fast convenient use with a pure flavour profile and balanced sweetness level. Zerup adds clean tasting, easily dissolved sweetness to teas, hot or cold coffee beverages, speciality cocktails and more. Now you can indulge in sweetness, without the sugar rush. A great choice for diabetics, keto and sugar reduction lifestyles.
For more information go to www.zeroz.com.au
Products & Supplies
Local Music & Local Haunts
Some of us are chuffed we can boast one string to our special proficiency bow, but Los Removalists’ frontman, Kenny Austin can boast two as he is a dab hand in the kitchen as well. The leonine maned chef trained in London working with celebrated chefs Marco Pierre White, Gordon Ramsay and Andrea Riva, who Kenny regards as the greatest restaurateur in the UK's capital. Here in good old WA, Kenny owns and operates neighbourhood favourite café Little Hawk Freo in Beaconsfield with his partner Hana.
He is devoted to his culinary calling and his family, but music was his first love. The singer songwriter, who was born and bred in the UK, was a keen music collector from an early age. He picked up his first guitar at 20 and set out to roam the world ending up here in Perth in 2003.
Los Removalists are more than just a band. They are a force of nature, blending the raw energy of rock with the soul of blues, jazz and country, to create a sound that is uniquely their own. Driven by an unrelenting passion for live performance, this band of seasoned musicians does not just play songs, they bring audiences on a journey of electrifying emotion and visceral experience. Kenny is joined in this quest by Priam Bacich on lead guitar, Matt Hamilton on drums and Leszek Karski on bass.
Kenny's recommendations on where to eat and music to enjoy are all based on heart.
SCAN ME
LOCAL HAUNTS
MUMMA BEE
I lived in Hilton for 10 years and Mumma Bee was the hip suburb’s goto hangout for coffee and catch-ups. The breakfast and brunch café really brought a great vibe to the area and still delights locals with their all-day brunch menu and awesome coffee. It’s become a central part of life in Hilton.
FLIP ESPRESSO
Now that I live in Hamilton Hill, I love that there’s a great coffee shop within walking distance from home. Owner Phil greets everyone by their first name and always has a smile on his face as he serves up his epic coffee and chai.
FREO FARMER’S MARKET
When I’m not catering or recovering from a gig, you’ll find me down at the Freo Farmer’s Market on a Sunday with my partner and our kids. We always bump into friends, the kids can run free and play on the oval, and we’re spoilt for choice with all the wonderful food and coffee stalls from the Wild Bakery’s spectacular treats, vegan corn fritters with generous tasty toppings from Fritter Fiesta, or slap-up smoothies and great snacks. I can also stock up on fresh veges for my own kitchen from the fresh produce stalls. Market founder, Kylie Wheatley is a hospitality legend who I’ve collaborated with on backstage catering for major artists.
LOCAL MUSIC
GILLIAN MOORMAN GROUP
Gillian Moorman is soul personified. She’s got the smoothest jazz voice in town, and you’ll find her at the coolest bars and local haunts. We were in Fremantle recently and stumbled across her at the Hybrid Warehouse, which is such a great spot for events, live music and coworking.
BRENDON FOLEY
Brendon is a dedicated music lover who builds his own instruments from scratch and excels in ambient folk improvisations on guitar, and mandolin. He’s very generous in his musicality and his support of local music via his music review blog, Top Hat Reviews.
WOODWARD
You can find Pete Woodward and Russell White in heaps of local cafés playing their signature Delta blues style tunes. They’ve got a knack for transporting their audience through their lyrical and melodic storytelling to a place where you can just about see the alligators peering through the mangroves. We’re lucky to feature Woodward on Friday mornings at Little Hawk.
SCAN ME
SCAN ME
By Sarah Schmitt
BOOKS FOR COOKS
Eat with Purpose
by Frank Greeff & Kye Hanlon
Published by www.eatwithpurpose.net
Frank Greeff is a former CEO, entrepreneur and host of the Chew the Fat podcast, where he discusses business insights and success stories with high-achieving guests. Now, he has created this cookbook, the proceeds of which are going towards raising $1 million for the Children’s Cancer Institute – a good reason to buy a new cookbook. Here’s what else I like about it: it’s simple, uses everyday ingredients and the meals are healthy. It’s a book for the time-poor and proves you can enjoy tasty meals without too much effort in the kitchen. The Chicken and Lentil Curry went down a treat with the family. The kid-approved recipes are also dedicated to some very special children. At the end of the book, you’ll find the profiles of some guests Greeff has had in his podcast, along with the lessons he learned from them, so the book is also educational –there’s so much to like here. You can purchase this book directly from the author’s website.
Epic Salads by Jessica Prescott
Published by Hardie Grant Books
There is nothing I love more than big, hearty gorgeous salads heaving with fresh produce and exciting textures, so when this book came across my desk, I was all-in to give it a try. If you are looking for ways to incorporate more salady goodness into your meal planning, then this is the book for you. It offers a great range and variety with suggestions on how to change-up the recipes. I went on a pumpkin bender over the festive season, so the Roasted Pumpkin, Maple Walnut and Blue Cheese Salad worked a treat. The Coconut-Crusted Pumpkin and Chickpea Salad was also a crowd pleaser, and my family loved the Gado Gado Salad Plate with Crispy Tempeh for a summer meal. But my all-time favourite salad that goes well with any added protein is the Super Simple Broad Bean Salad with fresh broad beans from the garden, it was beautiful.
The Milk Bars Book Vol II: A Sweet History by Eamon Donnelly
Published by Eamon Donnelly Publications
I was besotted with this book the second it arrived. It’s a large coffee table book and is every Gen X and Boomer’s dream come true. The pages are rich with beautiful imagery of our old corner milk bars, old advertising and stories…oh the stories! Remember how it felt to buy your bag of lollies, and the taste of the milk buds'. Remember walking to your local milk bar on a hot day to buy an icy pole – that was a refreshing treat. Donnelly created this book to be a conversation starter and that’s exactly what it does. Everyone I have shown this book to has made those sounds – the aahs and sighs of reminiscence, and then we talk about the once cent lollies. Do you remember those? Take a walk down memory lane with this beauty.
Cook Ahead: Freezer friendly recipes for every budget by
Justine Schofield
Justine Schofield, one of the most popular Master Chef alumni, has been on our screens and in our kitchens for almost two decades. These days, she’s mum to a gorgeous toddler, and this book reflects that stage of life where mealtimes need to be quick and easy with food the whole family will enjoy. They are also easily made in bulk so you can pop them into the freezer for another day. The book includes a section for babies and toddlers, with ideas for easy and healthy snacks and delicious treats. I have always enjoyed Justine’s recipes; her food is relatable and always delicious. This new book has a great range of flavours, but all with her signature French connection threaded throughout. I could not go past her Rice, Zucchini, Potato Bake. It is comforting and my family loved it, and of course, it packed up well to go into the freezer for later.
Where bold flavours meet vibrant vibes. Indulge in Caribbean inspired tapas infused with global influences, sip expertly crafted cocktails and enjoy the beats of Havana in a lively atmosphere. Come for the food, stay for unforgettable moments. BAHA – where taste and good times collide. The Adnate Perth – Art Series Level 1/900 Hay Street, Perth Ph: (08) 6371 1001 • www.bahaperth.com
cuisine & location guide
CUISINE GUIDE
The
LOCATION GUIDE
Baguette
Froth
Perth
South Freo Continental
Gucce
Bistro
Cervantes
Cable Beach 2044km
Exmouth 1252km
Cervantes 197km
(Moore River) 93km
Port Kennedy 55km
Safety Bay 55km
Pinjarra 84km
Mandurah 71km
Bunbury 168km
Busselton 222km
Greenbushes 241km
Cowaramup 258km
Dunsborough 258km
Denmark 416km
Albany 418km
Kalgan 424km
not to scale
Map
Mount Lawley Highgate
West Leederville
Inglewood
PERTH East Perth
West Perth
Wattle Grove
Mount Pleasant
Henley Brook
Victoria Park
Fremantle
South Fremantle
Churchlands
Innaloo
Hillarys Wangara
Upper Swan
North Beach
Roleystone
Kelmscott
Canning Vale
Subiaco
Caraban
Jarrahdale 65km
Kalgoorlie 593km
Applecross
Leederville
Northbridge
What's on your plate?
MARCH
NANNUP MUSIC FESTIVAL (28 February–3 March)
The much-loved Nannup Music Festival presents an eclectic mix of acts and activities on the March Labour Day long weekend. The annual event is set against the stunning bush backdrop of Australia’s South West in the small town of Nannup. The festival highlights the best in new, emerging and Indigenous music, in free and ticketed venues. It presents the Nannup Emerging Artists Award and offers workshops, talks, poetry, camping, kids activities, food and artisan markets. All these elements combine to make the ‘Nannup bubble’ where you’re invited to share the festival experience and authentic good times with family and friends. It’s a colourful celebration of original music, nature, community and diversity.
SUBI SPRITZ (14–23 March)
Be transported to Europe this Autumn for 10 days and nights of la dolce vita with more than 25 events celebrating life’s simple pleasures: Pasta Lane, La Delizia burrata masterclass, street art tour, classic cars and coffee, Amalfi Coast sunset dinner, champagne and chardy shindig and a lot more.
Think alfresco dining and open-air bars, Euro wine tastings, a conti roll contest, incredible dining experiences, an aperitivo trail and so much more…all the best things in life, wrapped up into 10 delicious days.
For more information go to subispritz.com.au
CHANNEL SEVEN MANDURAH CRAB FESTIVAL (15–16 March)
Mandurah’s signature event, Crab Fest is one of the biggest free events in Western Australia, attracting over 100,000 locals and visitors to the City of Mandurah every year. The event showcases the lifestyle, location, culture and talent that makes Mandurah so unique. Of course, it would not be Crab Fest without a celebration of the native blue manna crab. Fresh food, live music, performances, children’s entertainment, competitions, cooking demonstrations, celebrities, fireworks - there is something for everyone. If you want a taste of Mandurah, this is the
For more information go to www.crabfest.com.au
APRIL
BICKLEY HARVEST FESTIVAL (26–27 April and 3–4 May)
This hidden gem in the Perth Hills is only 35km from Perth CBD. The festival spans 20 participating venues across a large area in Carmel, Bickley and Pickering Brook, and highlights the region’s finest produce, unique businesses and breathtaking scenery. It is a festival where you choose your own adventure and plan which venues you want to visit. Each venue caters for a different audience and some require that you book ahead, while others cater for those who just want to pop in for a tasting, a bite to eat, to see the open studio or just soak in the amazing scenery of Perth Hills orchards and vineyards.
For more information go to www.bickleyharvestfestival.com
MAY
See April Dates for:
BICKLEY HARVEST FESTIVAL (26–27 April and 3–4 May)
TASTE GREAT SOUTHERN (1–4 May)
Wander with the wild at the Great Southern’s food and wine festival, Taste Great Southern. The revamped 2025 festival will embody the wild spirit of the Great Southern, while celebrating the region’s local talent, unique cultural heritage, premium produce and rugged beauty. Running in a new four-day format from Thursday 1 May to Sunday 4 May, the festival programme will be brimming with experiences that will leave people spoilt for choice. The events will be staged across the region from Albany to Mt Barker, Katanning and Denmark.
For more information go to www.tastegreatsouthern.com.au
MOONDYNE FESTIVAL (4 May)
This May, immerse yourself in the ultimate winter celebration at UnWined Perth in the picturesque Supreme Court Gardens. The event highlights the best of WA’s wine, food and entertainment, offering the perfect day out in the heart of the city. Explore unlimited wine tastings from top regional wineries, along with craft beers, boutique spirits, and refreshing cocktails. The entertainment line-up features live music and roaming performers, adding to the festival’s vibrant atmosphere. Whether you’re a wine lover or just love a day out with friends, UnWined Perth has something for everyone.
For more information go to www.wineandfood.com.au
Come along and join in the fun at the free Moondyne Festival held annually in Toodyay township. Everyone is encouraged to dress in pioneer period costume…come as a floosie, swaggie or street urchin. Or wax up and enter the fabulous Moustache Competition. Enjoy some good old-fashioned entertainment - there is so much to see and do.
For more information go to www.moondynefestival.com.au
over 3,000 visitors. The event includes a Full Points & Prize Money Rodeo, a Beaut Ute Competition, a Whip Cracking Competition and a Country Music Concert. There’ll be interactive workshops, stalls with information, giftware, western apparel and a wide variety of food and refreshments on site.
For more information go to www.mullewamuster.com.au
what's happening
JUNE
FAIRBRIDGE FESTIVAL: The Gathering (6–8 June)
Fairbridge Festival is back in 2026. After its recent chequered history, organisers FolkWorld Inc. want to ensure the previously magical event is fit-for-purpose, so is calling on Fairbridge Festival devotees from the past 30 years and future ones, to attend a gathering weekend 6-8 June 2025 at Fairbridge Village to discuss the festival’s comeback, future plans and join in verandah sessions and a mini music programme.
If you’re interested in attending, would like to volunteer, or would just like a few more details, please contact hello@folkworld.com.au.
AUGUST
AVON DESCENT (9–10 August)
First held in 1973, 2025 marks the 52nd year of the Avon Descent - an incredible two-day, 124 km adventure river challenge from Northam to Bayswater. In addition to the legendary two-day race, there is a range of shorter events over the festival weekend, with something for everyone, regardless of skill level or time commitment. Support the water sportspeople from the banks of the Avon and Swan rivers as national and international competitors take on the challenge of white water, tight turns and long flats. On Friday evening the Northam Bilya Festival offers exciting amusements, food stalls, live entertainment, and the ever-popular street parade. Cheer on the first contestants starting from 8am on Saturday morning. On Sunday, enjoy the City of Swan’s Avon Descent Festival at Caversham, or the City of Belmont’s Family Fun Day at Ascot, and the City of Bayswater’s event at the finish line. Combine all of the thrills and spills of the race with a fantastic entertainment line-up and you have a free fun-filled weekend for the whole family.
For more information go to www.avondescent.com.au
FROTH TOWN BEER & BOOZE FESTIVAL (22–23 August)
EVERY WOMAN EXPO (20–22
June)
Pamper yourself and discover the latest trends in health, wellness and beauty at the EveryWoman Expo. Over 250 businesses showcasing the latest in health, beauty, fashion, food, love, lifestyle, fitness, spiritual solutions and more. Popular attractions include fashion catwalks, empowering seminars, cooking demonstrations, beauty advice, psychic readings – and what’s more, entry is free if you register.
For more information go to www.everywomanexpo.com.au
JULY
GOOD FOOD AND WINE SHOW (18–20
July)
The Good Food & Wine Show is the perfect day out for food and wine lovers. From the hottest chilli sauces to the smelliest cheese, the Margaret River to the Barossa, we scour the nation to find the most delicious and exciting products around, and bring them all together in one place. Watch top chefs and your favourite food heroes live on stage as they cook up a storm and meet the makers to sip, sample and shop their produce.
For more information go to www.goodfoodshow.com.au/perth
FARMERS’ MARKETS:
Support local producers and stock up your pantry from your local farmers’ market:
Albany – Every Saturday 8am to 12noon
Bayswater – Every Saturday 8am to 11:30am
Bindoon – Every 4th Saturday 8:30am to 12:30pm
Canning Vale – Every Sunday 7am to 1pm
Fremantle – Every Sunday 8am to 12noon
Geraldton-Greenough – Every Saturday 8am to 12noon
Kalamunda – Every Sunday 8am to 12noon
Manjimup – Every 1st & 3rd Saturday 8:30am to 12:30pm
If beer is your drink of choice, head to Claremont Showgrounds for a spectacular winter celebration of local and international breweries, as well as selections of cider, wines and spirits, a huge array of scrumptious food, DJs and live music, and plenty of family-friendly activities. Friday and Saturday evening sessions from 5pm–11pm are 18+, and Saturday 10am–4pm is open to all ages.
Margaret River – Every Saturday 7.30am to 11.30pm
Mount Claremont – Every Saturday 7.30am to 11.30pm
Palmyra – Every Sunday 8am to 12noon
Perth City Farm – Every Saturday 8am to 12noon
Stirling – Every Sunday 7:30am to 11:30am
Subiaco – Every Saturday 8am to 12noon
Victoria Park – Every Sunday 8am to 12noon
And more – to find your nearest market, go to www.farmersmarkets.org.au
