Menu Magazine - Issue 27 by Cam Allen Design

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Featurin

UMA and Other Amazing Venues

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letters to the editor

Letterbox I

n the previous issue we featured your favourite places for coffee, and then asked you to write to us about your favourite cheeses. We had 77 votes come in for 23 different cheeses. Here’s your top 10: 1st Hall’s Suzette, WA 2nd HaVe Ash Blonde, WA 3rd Wensleydale cheese with cranberries, UK 4th Dellendale Triple Cream Brie, WA 5th HaVe OMG (triple cream soft cheese), WA 6th Mersey Valley Original, TAS 7th Jindi Triple Cream Brie, VIC 8th Guilloteau Buche d’Affinois, FRANCE 9th Tarago River Shadows of Blue, VIC 10th Bay of Fires Cloth-bound Cheddar, TAS Please keep your letters coming in to us at info@menumagazine.com.au – we love hearing from you.

Thanks for your feedback on this John. It was a great event but like every event it needs the support of people like yourself to continue on. It was a much bigger week than the previous year and the organisers are already planning a bigger one for 2020. Ed For a cheese on a platter, I recommend the Heidi Raclette. But all good cheese platters should have an exceptional butter to accompany the cheese and to moisten the cracker, the bread or lavosh. I was taught this by art dealer Rex Irwin some 35 years ago as an apprentice. Give it a go next time you enjoy a cheese plate. You will never have cheese without butter again. Paul Shadows of Blue by Tarago River Cheese Company – it was the first blue cheese I ever tasted and was introduced to me by my manager when working in a gourmet deli as a teenager. Super creamy and fairly mild, as delicious to a 16-year-old me as it is today. Danica

In the next issue we will publish your top 10 beers, so get your votes in.

Ha Ve Cheese OMG triple creamy soft cheese for me with a cold white wine, meats and gourmet crackers. Elizabeth

I absolutely love cheese so when I saw your feature in the last issue I made the most of it. I went to Monk Brewery, St Aidan Wines, East Fremantle Yacht Club, La Capannina, Santini Bar & Grill and The Cheese Barrel. My wife and I were surprised to see how many great cheeses are made here in WA. Pretty hard to pick a favourite but mine was the HaVe Ashe Blonde while my wife could not get enough of Hall’s Suzette as they were both very creamy and we love creamy cheeses. Your article was very informative. It was like a holiday going to all those venues. We also went to the Curds & WAy Festival to stock up and now we regularly go to The Herdsman as they seem to have the largest range of local cheese that I have ever seen. I hope this event happens again because we just loved it. John

After extensively travelling through South America, and feeling a little home sick for it, I just had to try Uma Restaurant. I was so impressed with the fresh flavours and got a buzz from the hit of chilli and citrus in the ceviche. My favourite dish was the coffee salt-baked potatoes. I can’t wait to go back. You should do a feature on them. Anastasia Thank you so much for your feedback. This is one of Perth’s standout restaurant. We took your advice and hope you enjoy our profile of Uma Restaurant in this issue. Ed Last week I took my elderly mum to Bunbury for a short stay at Quest Apartments. In the room on display was Menu Magazine, which caught my attention. Having not seen this magazine before we were totally impressed, which prompted us to buy a copy to read at our leisure. As a carer I am always

looking to take my mum to different places to try different cuisines. Your magazine has provided this with all the excellent reviews in Perth. We intend to start our food adventure soon. Thank you for a very informative magazine. Please find enclosed our two-year subscription. We eagerly look forward to receiving the next edition. Just a thought – in the profiles could there be a symbol somewhere to indicate wheel-chair friendly. Jeanette Thanks for that Jeanette. It is always great to get letters like this and we hope you enjoy the subscription. We will look at a way to indicate wheel-chair access if possible. Ed I often used to take friends and family out in Scarborough but due to the recent development that has forced the closure of many of my favourite venues, I really don’t know where to go anymore. I noticed you profiled La Capannina in the last issue. I had been before but thought it was an opportunity to try them again. Most people say that their best dish is pizza and I would have to agree. Scarborough Beach Bar has changed owners but it isn’t what it used to be. Everyone I speak to says the same thing when I ask what their go-to place is in Scarborough. Nobody knows. The verdict is still out and I am confused. Any suggestions? Nick What a great letter Nick as I kind of feel the same way. You get used to a place and when it changes as much as what Scarborough has, it can be overwhelming. I had favourites for a beer, coffee, seafood and for family but I am still trying to find my way too. Summer will probably be more enlightening and the way I work things out is often based on where I can find a carpark. As a local this is my biggest issue as I can never find one, but there are plans to create more parking spots. I really enjoy the coffee at La Capannina and the view isn’t too bad either. Ed

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HELLO and welcome to the 27th edition of Menu Magazine. In this issue we have a huge feature on Western Australia’s burgeoning brewery scene – an outstanding work by our writer Jeremy Sambrooks who spent many months researching the nuances of WA’s beers and brewers’ stories. The Minister for Tourism Hon Paul Papalia opens the magazine with much vigour about WA’s new hotels catering to the influx of tourists visiting our State. We had to check it out for ourselves, with a piece about the outstanding dining options some of these hotels are serving, including Uma Restaurant. Situated in the Pan Pacific Hotel, this is one of Perth’s unique restaurants where the bold Peruvian flavours may blow your mind as much as your tastebuds. Speaking of hotels, in the Technology column Tecsec shares some exciting intel about the innovative ways to check-in remotely; avoiding the rigmarole of hotel check-ins is something I’m sure all travellers are looking forward to. Scott delves into the perceived fallacy of salad intolerance – seriously, it’s an actual thing. Not something that he has personally encountered during his many restaurant reviews or any of the events he’s attended, including the 2019 Perth Airport WA Accommodations Awards for Excellence and the Perth Royal Food Awards.

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We hope you enjoy reading about innovative dining in the aged care industry and take a journey through New York City’s Lower East Side in search of the best Jewish food. We have also included an update from OneMusic Australia on music royalties and how they’ve thankfully simplified the music licensing laws – instigating a collective sigh from cafés and restaurants all over town. As the warmer weather will soon be upon us, it’s the perfect opportunity to get out into the sunshine and explore the many food and beverage offerings WA dishes up in spades. Bon appètit! Carmen Jenner

contents

Contents Introductions LETTERBOX (Letters to the Editor) EDITOR'S ENTRÉE (Introduction) COMPANY DETAILS (Team) MENU PEOPLE (Contributors) OUT & ABOUT (Social Pictures) MESSAGE FROM THE MINISTER FOR TOURISM (Polly & the People)

2 4 6 7 8 9

Profiles A TASTY TONIC (Uma Restaurant) AN ITALIAN JOURNEY (The Corner Italian) HAPPY AS (Happs Margaret River) A HOP, SKIP AND A BREW (Wild Hop Brewing Company) WARM & COSY IN BUTLER (Fireside Grill) OVAL VIEWS (Indigo Bay Catering & Events) IT’S SCOTTISH FOR DELICIOUS (Blasta Brewing Company) FROM ITALY WITH LOVE (Ischia Ristorante)

10/11 12 13 14 15 16 17 18

Prizes COMPETITIONS/SUBSCRIPTIONS 75

Features

Cover Picture UMA Restaurant Minister's Forward: 9 Profile pages: 10/11 Recipe: 56 Bite size pics pages: 70-74 Photography: Scott Arnold-Eyers, Jacqueline Jane van Grootel

WOMEN IN COFFEE (Coffee) 20/21 BREWERIES OF WESTERN AUSTRALIA – A CHRONOLOGY (Beer) 22-35 PERTH’S (ALMOST) 24 HOUR FOOD CHALLENGE (Food) 36/37 HOTEL DINING (Food) 38/39 WHEN SALAD BECOMES INTOLERABLE (Health) 40/41 NJINDA NGARDAK (Education) 42/43 MUSIC FIT FOR ROYALTY (Industry) 44/45 NEW YORK'S JEWISH FOOD SCENE (Travel) 46/47 A PERUVIAN MASTER (Celebrity Chef) 48/49 ELIXER FOR THE AGED (Health) 50/51 WA’S BEST HOTELS (Awards) 52/53

Columns

SEA MULLET TIRADITO NIKKEI (Cover Recipe) A RECYCLING GLOSSARY (Packaging Column) HOTELS OF THE FUTURE (Technology Column) PRE-CUT FRUIT AND VEG – YAY OR NAY? (Fresh Produce Column) HOW DIRTY DISHES CAN INCREASE PROFITS (Industry Column) WHAT TO DO WITH EXCESS LIQUOR (Drinks Column)

56 57 58 59 60 61

Products

REDS & WHITES (Our Top Drops) 54/55 PRODUCTS & SUPPLIES (Products) 62/63 HOSPITALITY IN YOUR HOME (Products) 64/65

Entertainment

CAFÉ MUSIC (CD Reviews) 66/67 BOOKS FOR COOKS (Book Reviews) 68/69 BITE SIZE LISTINGS 70-74 CUISINE & LOCATION GUIDE 76 MAP 77 WHAT’S ON YOUR PLATE (What’s Happening) 78-80

FAST FOOD

Publisher Scott Arnold-Eyers Sub Editor Carmen Jenner Menu Writers Wade Allen, Charlie Anile, Dianne Arnold-Eyers, Scott Arnold-Eyers, Daniel Ecseri, Brian Garcia, Georgina Goss, Carmen Jenner, Liz Packwood, Ingrid Rickersey, Jeremy Sambrooks, Michael Sarader, Chef Alejandro Saravia, Danica Scott, Sophie Sunderland Design Cam Allen Design Legal and Finance Manager Dianne Arnold-Eyers Contributing Photography Ryan Ammon, Frances Andrijich, Dianne Arnold-Eyers, Scott Arnold-Eyers, David Bailey, Robyn Cail, Zoe Croft, Brett Earl, Elements Margaret River, Babett Fekete, Craig Hagan, Matt Jelonek, Carmen Jenner, Stephan Jenner, Melanie Kate, Calum Maxwell, Tony Mott, Liz Packwood, Dion Robeson, Ben Shirley, Jacqueline Jane van Grootel, Coralie Wind Web Designer Paul Bui (www.menumagazine.com.au & www.westcoastcafes.com.au) Web Administrator Dianne Arnold-Eyers (www.menumagazine.com.au & www.westcoastcafes.com.au) Sales and Marketing (Menu Magazine & Affiliated Sites) Scott Arnold-Eyers (Head Office) 0403 344 143 www.westcoastcafes.com.au Menu Magazine is proudly published by Eyers RockET ABN 50 880 398 494 Menu Magazine: PO Box 62, Scarborough WA 6922 Tel: (08) 9430 6007 Email: info@menumagazine.com.au Menu Magazine Printed by Scott Print Distributed to selected newsagencies (through Integrated Publishing Solutions), as well as selected bars, cafés, restaurants and hotels throughout Western Australia. Menu Magazine is published bi-annually. To subscribe, head to page 75. 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.

contributors

Menu people It was great getting out and seeing all the new breweries in WA over the last six months. We are lucky to have a lot to choose from. The quality in brewery food overall is amazing too. Check out Blasta and Wild Hop in this issue as well as Bush Shack in the last issue. I think I ate at 30 breweries during that time. When it comes to food, WA has come a long way over the past 10 years and is starting to get its own identity and style rather than being compared to places overseas and over East. We have always been known for our wines but now our café and restaurant scene is being recognised on a global scale. Scott Arnold-Eyers The days are getting warmer at last and I’m sure we’re all looking forward to the return of summer. I did a couple of unusual reviews for this issue. We went to Fireside Grill in the northern suburb of Butler for an interesting new take on some traditional British food, and then sampled some healthy brunch style dishes from Aquila Cafe in the lobby of Mineral Resources Park in Lathlain, the impressive new home of the West Coast Eagles. I went back there more recently for lunch with a friend to try a couple of other things from the menu and enjoyed them as well. Georgina Goss I recently attended a friend’s buck's celebration, which involved a trainline brewery crawl. Starting at Blasta Brewing we caught the train from Burswood to Claisebrook station, a short walk from Bright Tank Brewing, before heading off to City West station and Nowhereman Brewing Co. All three venues have a good atmosphere, great beer and highquality meals that go beyond the usual beer-friendly ‘dude food’. By making use of public transport, it was a practical, affordable and responsible way to sample Perth’s new brewing talents all in the same afternoon. I will write about beer tours in the next issue so keep an eye out. Jeremy Sambrooks

During the winter months we have still had plenty of sunny days this year to enjoy the alfresco dining scene. If it’s a bit chilly outside, many venues have an inviting fireplace to sit by and enjoy. What a pleasure it was in this issue discovering the fabulous venues down South in the ever-popular Margaret River Region, including Yallingup. With so many dining venues to choose from, restaurateurs have yet more challenges to present new and interesting ideas, which I continually find inspiring. Ingrid Rickersey For me one of the highlights of the past six months has been diving into several food and wine shows we are lucky to have in WA. City Wine was held at Yagan Square and was a truly WA event showcasing the best wines, beers and spirits from around the State. The Truffle Kerfuffle and Taste Great Southern enable us to soak up the regional atmosphere of the Manjimup/Pemberton and Albany/Denmark regions respectively. It is most inspiring to watch and learn from excellent local and international chefs. Sharing these events with friends is a great day out and you learn a lot about local wines, beers and food while exploring our wonderful state. I’m also excited to discover interesting initiatives such as ‘Prepare Produce Provide’ which aims to link young people with jobs in the food and tourism industry. Liz Packwood My journey with food started at a young age watching and learning from my mum, a passionate and talented home cook. As a teenager I took on a junior position at a gourmet deli, and later supported myself through university working in hospitality at various restaurants around Perth and the Margaret River region. Now cooking is a pleasurable pastime and a feel-good outlet from my fulltime career in social services. I love cooking for friends and family, have dined in over 35 countries over four continents and enjoy discovering new restaurants and cafés, most recently in the company of my baby boy. I truly believe that eating and drinking are some of life’s greatest pleasures and after following Menu Magazine for the past few years I am genuinely excited to have the opportunity to contribute. Danica Scott

out & about

polly & the people

Message from Hon Paul Papalia CSC MLA

Minister for Tourism Welcome to Western Australia and the 27th edition of Menu Magazine.

ince 2006, Menu Magazine has provided excellent insight into some of the best restaurants, cafés and culinary experiences in Western Australia (WA), highlighting the latest trends in the State’s budding food and beverage scene. This issue of Menu features an exciting mix of WA breweries, hotel restaurants, aged care food and women in coffee, as well as the regular spotlights on wine, products, events, cd's and books. From the ancient lands of the Kimberley, to the tall timber forests of the Great Southern, WA produces some of the world’s most awarded and highly coveted produce. Here visitors can enjoy varied and diverse culinary experiences that are sure to satisfy the taste buds. In more recent times, WA has welcomed a surge in breweries. The port city of Fremantle is the birthplace of Australia’s flourishing craft beer scene, while a selection of new brews can be found a little further afield, from the Margaret River and Great Southern regions, to the Coral Coast towns of Geraldton and Exmouth, and the Swan Valley, located a short 25-minute drive from Perth CBD.

Sitting pretty on the shores of the Swan River, travellers to Perth are enjoying more choice in accommodation, with a broad variety of boutique, big name and luxury accommodation offering some great deals and delicious dining options. Much-loved venues include Pan Pacific Perth’s culinary journey through Peru at Uma Restaurant and Bar Uma, QT Perth’s Santini Bar and Grill, Four Points by Sheraton Perth Eatery and Best Brew Bar & Kitchen, Garum at The Westin and InterContinental Perth City Centre’s Ascua and Heno and Rey. New on the hotel scene is Quay Perth, an 80-room hotel offering a co-live, co-work and co-play destination. Located at the former New Esplanade hotel site, the multimillion dollar redevelopment has completely transformed the former hotel, with new guest rooms and public areas, all-day sidewalk eatery Community at Quay, a chic rooftop bar and restaurant HQ Bar & Kitchen, plus innovative co-working spaces offering sweeping views of Elizabeth Quay and the Swan River. The city is excited to welcome its newest build later this year, The Ritz-Carlton, which will be the hotel brand’s first foray into the Australian market in more than 10 years.

Offering unrivalled views of the river and city from its Elizabeth Quay location, the luxury hotel will offer 204 hotel suites, accompanied by a range of venues and recreational activities. I hope you enjoy this edition of Menu Magazine, and that it inspires you to discover more of WA’s exceptional food and wine.

HON PAUL PAPALIA CSC MLA MINISTER FOR TOURISM

profile

ATastytonic

ma Restaurant ought to come with a warning for your tastebuds. It’s bold, it’s beautiful and serves up a punch of powerful Peruvian flavours that Perth diners have never tasted before. Pan Pacific Perth’s hotel general manager Rob Weeden noticed the rise of Peruvian cuisine on menus in Dubai and London.

Recognising a gap in the Perth market, he recruited Peruvian executive chef Alejandro Saravia to open Uma Restaurant at Pan Pacific Perth in January 2019. It’s paid off, as not only were we ready for a new taste sensation, especially one without gimmicks, but one that is also healthy.

Peruvian cuisine is often gluten-free and is known for its metabolism-boosting qualities due to the fresh and easily digestible ingredients such as chilli and citrus. The marinade used in Peruvian ceviche, known as tiger’s milk (leche de tigre), is commonly drunk as a shot every morning. It’s a breakfast of champions spruced with chillies, lemon and lime juice and, with a zerowaste philosophy, leftover ingredients are often added to the mixture.

Peruvian chillies are collectively known as aji, and Alejandro imports several varieties directly from Peru. Wondering if you can handle the heat? While aji are packed with peppery flavour, they impart a smoky smoothness when paired with other ingredients. Hand on heart, while your tastebuds will be roused like a sensuous salsa, the roof of your mouth will remain intact. On a chilly winter’s day (with chilli being the operative word) chef Xeres Bodhanwala, who goes by the name of X, guided us through the streets of Lima and the ocean, paddocks and valleys of Peru. X and Alejandro work closely together to present a sustainable menu based on the seasons and local produce. We soon discovered that Peru has more than 400 traditional dishes and that there are many varieties of ceviche and an astounding 3000 native varieties of potatoes. Using sustainable practices and simple cooking techniques, such as cooking over hot coals, Peruvian cuisine has been influenced by its Spanish, African, Japanese and Chinese immigrants. Japanese influences are evident on Uma Restaurant’s menu especially with the Tiradito Nikkei, a standout dish of thinly sushicut Fremantle Albacore tuna, jalapenos, dashi and aji mirasol dressing. Ceviche is traditionally prepared in the morning as a way of preserving seafood and the house specialty Ceviche Peruano of Shark Bay Gold Band Snapper, leche de tigre, with ribbons of charred sweet corn

profile the Red Spot Emperor used in the Pescado a salty and understated heat. The beef and fish were teamed with the 2017 las Perdices Malbec Rose (Mendoza, Argentina) and the subtle citrus notes allowed the ingredients to shine without overpowering them. This wine is also a good match with the alpaca croquettes and pork belly. The 2018 Alamos Malbec (Mendoza, Argentina) was a rich match with the 100% grass-fed 30-day dry-aged Gingin Farm beef ribeye served with a housemade kombucha mustard. The papas was a side dish of coffee salt-baked potatoes in seasonal herbs with whey and burnt butter sauce and left us in awe of this ingenious pairing. The Budin de Pan tasted like a mix between a crème caramel and bread pudding and was baked until it developed the texture of custard. Infused with blackcurrants marinated in rum and sherry vinegar, the julienned lemon rinds added a fresh zest to the smokiness of the dessert, especially with the 2017 Juniper Cane Cut Riesling (Margaret River, Western Australia). Eating is a social event in Peru and the dishes at Uma Restaurant are designed to be shared and deliberated over. Open for candlelit dinner from 6pm Tuesday to Saturday, the four-course Ceviche Experience ($58 pp), Uma Journey ($68 pp) and PreTheatre Menu ($49 pp) are incredible value. By now the thought of squeezing in another bite seemed impossible, but we thankfully soldiered on and the Peruvian caramel sandwiched between corn flour shortbread (Alfajor Peruano) ended the feast on a sweet note.

USING SUSTAINABLE PRACTICES AND SIMPLE COOKING TECHNIQUES, SUCH AS COOKING OVER HOT COALS, PERUVIAN CUISINE HAS BEEN INFLUENCED BY ITS SPANISH, AFRICAN, JAPANESE AND CHINESE IMMIGRANTS. and caramelised sweet potato is lively on the palate. The locally sourced seafood platter of Jalea Real was like a mini coastal break with Abrolhos Island scallops basking in passionfruit and mango and rock lobster in a kombucha of aji amarillo (yellow Peruvian chilli), Spanish onion, avocado, lemon and lime juice, ginger and coriander. Any decorum was abandoned as we tore apart the crabs’ legs blanched in the flavoursome stock of apple cider. The Causa de Pulpo was an innovative octopus terrine set on a cold potato mash (causa mix) with pickled tomatoes and kalamata olive paste.

by Carmen Jenner Teamed with the 2017 Alamos Torrontes (Salta, Argentina), these dishes were an explosive delight in the mouth with an acidic zing of peach, pineapple and spice. Brushed in a mix of sweet aji panca, herbs and spices, the charcoaled Anticucho de Ternera (beef skewers) had a smoky tenderness that seeped into a bed of potato puree. With an African influence, offal is often used in this dish in Peru, but at Uma Restaurant we’re assured Treeton Farm beef rump is used instead. The beef skewers and other snacks (piqueos) are also available at Bar Uma next door, home of the Peruvian spirit Pisco Sour. A sauce of tomato, soy sauce and two chillies – the aji amarillo and aji mirasol – gave

Complimentary valet parking is included with all reservations. A Peruvian Journey includes dinner at Uma Restaurant and a stay at Pan Pacific Perth for $235 per night, plus the opportunity to float around the hotel’s heated pool that Uma Restaurant overlooks. Breakfast is served in bed or at Montereys Brasserie, along with an a la carte menu or dinner buffet. Other dining options include bar food, happy hours, a pool table and craft beers, including the locally brewed Hill St. Lager, at the Hill Street Bar. The refurbished Lobby Lounge is a lovely place to relax and enjoy some treats from the patisserie, including High Tea.

Uma Restaurant Pan Pacific Perth 207 Adelaide Terrace, Perth Ph: (08) 6211 7221 www.umaperth.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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An Italian

hef Caleb Azuka has travelled the world to create his own unique version of Italian cuisine. He knew from a young age that he wanted to work in the food industry, helping in his family’s small restaurant in his home of Bologna, Italy. Having trained at a worldrenowned restaurant in Modena Italy, Caleb was inspired to explore how traditional Italian cooking can be interpreted and influenced in a global context. After travelling and working in France and the USA, Caleb moved to Perth and opened The Corner Italian in July 2019. Drawing on Caleb’s traditional roots, the menu offers an adventurous and refined dining experience. I start with the Calamari. Lightly seasoned with Caleb’s family spices I am left with a warm lingering after the first bite. Ideally paired to the 2018 Serafino Bellissimo Fiano (McLaren Vale) the sweetness from the vibrant fruit characteristics carry through to

the mixed vegetables nestled in the calamari rings. The lemon truffle tartare finishes the meal with a zesty acidity accompanying the citrus notes in the wine. The Polpette is presented as a centrepiece on the plate and enveloped in a bold, crimson tomato base. This generously sized

slow-cooked meatball dish is tender and gently spiced and the savoury flavour of the mince is offset by the rich sweetness of well-seasoned tomatoes in the Napolitana sauce. The caramelised onions that sit on top of the meatball surprise by cutting through the sweetness with a tangy element. When paired with the 2016 Serafino Shiraz (McLaren Vale) the dish develops an added level of sophistication that makes me think it would be best shared with a loved one over candlelight – just as it is offered in the dinner sitting. Caleb encourages his guests to engage with their meal as a multisensory experience. Presented with the Spaghetti all’Aragosta, I am invited to take my spoon to the generous sheet of grilled prosciutto on top of the spaghetti, shattering it into smaller pieces. I stir this through with the smoky capsicuminfused sweet chilli drops that frame the plate. As the drops blend into the creamy sauce that generously coat the champagne-poached lobster and prawns, the flavours are elevated by the saltiness of the prosciutto that is now mixed through the dish. The chef’s signature is a Handcrafted Burrata. Caleb makes mozzarella balls by hand on-site; his version distinguishable with the inclusion of truffle cream and honey. The first thing I noticed with the Burrata was the earthiness of the truffle. The truffle cream with the aged balsamic offered a unique flavour combination, while the inclusion of edible flowers added an aesthetic appeal and mixing everything in together enhanced the overall flavour. Caleb sees food as an artform, which is reflected on the plate. The menu speaks of his travels and his global exposure is reflected in the refined and creative flavour combinations. In addition to the a la carte and degustation menus, Caleb offers personal cooking classes on Monday nights where novice cooks prepare and share their meals together. Caleb says, “Customers come in as strangers and leave as friends and family.” Clearly, cooking is more than an occupation for Caleb. His heart and soul go into creating delicious food to excite the tastebuds and engage diners in the entire culinary experience. I will be back again. by Danica Scott

The Corner Italian 484 Hay Street, Subiaco Ph: (08) 9382 2208 www.thecorneritalian.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Happy As I

f you look closely, you can make out the builders’ finger marks on the hand-made bricks in the venue built in the 1970s. Happs Margaret River is full of character; evident everywhere from the cellar door to the pottery, gallery and magnificent gardens. General manager Leah Clearwater showed us around and explained how you can grab a hamper basket and fill it with a range of gourmet local products. It’s that simple. Vegans and vegetarians are also catered for. Before choosing your hamper, I recommend a wine tasting to go with the selection of fine foods, including charcuterie, local cheeses, dips, olives, chutneys, relishes, bread, crackers and more. Then you need to make the decision on whether to eat on the lawn, picnic style, at one of the outdoor tables, or inside in the wine lounge. And don’t worry if it’s a bit cool – its cosy inside beside the fire.

The staff are very helpful, recommending which wines go best with the various gourmet delights. With over 30 grape varieties and 40 different wines to choose from, Leah said the wine makers take pleasure in making wines to suit most palates. “The main focus of Happs is the wine and wine is enhanced by food. That’s what it’s all about,” she said. Leah put together a great combination for us. I hadn’t tasted some of the products before and it struck me just how lucky we are to have all this beautiful produce on our doorstep. One of those treats is the Ash Blonde cheese from Ha Ve Harvey Cheese – a deliciously soft flavoursome cheese great with the 2016 Happs Two by Two Cabernet Petit Verdot, a perfect blend of two grape varieties. The 2017 Happs Welcome Home Shiraz was also a great match with this cheese as well as with the Margaret River Venison pate. With its fruity flavour and creamy mouth feel the 2018 Happs Fields of Gold Chardonnay was delightful with the creamy cheddar with fig and ginger from The Old Cheddar Cheese Company. This chardonnay is a pleasant wine with minimal oak making it a great lunchtime wine. Happs’ merchandise shop sells a variety of products which are sourced locally and from regional suppliers wherever possible, including Holy Smoke (Manjimup), Beef by the Reef (Dunsborough), Ha Ve Harvey Cheese (Harvey) and Petra Extra Virgin Olive

Oil (Yallingup), to name a few. And being only five minutes away from Dunsborough, people often don’t realise there is a retail outlet where they can call in and stock up on their way to their holiday destination. “Happs is not pretentious. It’s a welcoming, warm and rustic place to visit,” said Leah. “It has regulars who return frequently for a picnic lunch or to play cards by the fire in winter while enjoying wine and cheese. It’s like a home away from home.” Many couples have chosen Happs and its beautiful surrounds for their wedding. While there isn’t a restaurant, couples are welcome to organise their own catering in this glorious venue. Open daily from 10am til 5pm , there are various artists in residence working in the studio gallery throughout the year, including potters Gary Hambleton, Karen Younger, Japneet Keith, as well as artist Susan Hood, encaustic artist Colin Pratt and metal sculptor Justin Webb. You can even wander through the giftware shop showcasing local crafts. What a great way to while away the afternoon, living in the moment, enjoying a glass of wine or two and a selection of gourmet food. by Ingrid Rickersey

Happs Margaret River 575 Commonage Road, Dunsborough Ph: (08) 9755 3300 www.happs.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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he opening of Wild Hop Brewery in February added yet another great watering hole and dining venue to the Margaret River Region. Rustic and welcoming, Wild Hop embraces the environment with a large, sleek alfresco space leading into a spacious open dining area with panoramic views of the brew house and hop yards in the distance. All the seasons are covered with café blinds and heaters outside and a beautiful wood fire inside for the cooler months. Living on this picturesque 50-acre property and with a growing young family, owners Ali and Matthew Scott-Malcolm faced the decision of how to set up a sustainable lifestyle that would also be family friendly. With a passion for good food and beer,

and already business savvy, the concept of running a family business was born. While it was a brave move, they’ve been busy since opening and haven’t looked back. Like the beers, the menu is dynamic and regularly changes to keep it fresh but some favourites remain like the Beer Battered Pickles, which according to the staff everyone loves. One of my favourite dishes is the Golden Beetroot Salad, combining beetroot with goat feta, almond, alfalfa, mustard leaf and rhubarb dressing. It’s full of flavour with a nice crunch. These dishes, like the wood charred vegetables and gnocchi are healthy, while being fun and interesting. The wood fired meats and tasty bar snacks are ideal for sharing, especially for groups,

and the staff are happy to help you decide on dish combinations. House specialties like the Free Range Barbeque Rotisserie Chicken and the flame-grilled steak are popular choices, while smaller meals are also available. Head chef Joshua de Caen explained that the free range chicken is brined for 48 hours before being cooked on the rotisserie – so tender and full of flavour. Josh said that cooking is a real pleasure at Wild Hop using state of the art Moffat cooking equipment with items from Blue Seal Evolution heavy duty cooking equipment, Turbofan hot holding and convection ovens and Washtech warewashing ensuring all the dishes are washed and sanitized. “It's reliable, easy to use and ensures products are cooked to perfection every time.” Brewers Matthew Scott-Malcolm and Andrew Caldwell, who met while studying together at the Siebel Institute of Brewing Technology in Chicago, are both passionate about flavours and brewing techniques, and continue to create new and interesting craft beers. They said, “The flavours might be different each time you visit but they will be damn tasty and interesting.” Ali and Matthew plan to grow produce for the kitchen and what they can’t grow themselves, will be sourced locally. I have noticed in the South West that growers, producers and retailers really support one another. Ali said while ‘sustainable,’ ‘fresh,’ ‘seasonal’ and ‘local’ might be buzz words, they’re key to their philosophy on so many levels. Wild Hop is very much a multi-generational venue ideal for families, which Ali and Matthew intended. With a young son and older parents, all tastes have been taken into consideration. There’s a kids’ menu and an awesome playground in full view so Mum and Dad can also have a great time while keeping an eye on the kids, and even the dog. by Ingrid Rickersey

Wild Hop Brewing Company 1301 Wildwood Road, Yallingup Ph: 0488 990 154 www.wildhopbeer.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Warm O

& Cosy in Butler

n a cold winter’s day, we dropped into the Fireside Grill in Butler to try some of their slow-cooked meat and pizza, cooked in the huge wood-fired pizza oven which gives the place its name. Perth’s northern suburbs have grown immensely over the last decade, and Butler is no exception. Being an area with a high proportion of British ex-patriates, we expected to find some British favourites on the menu as well as the pizza and pasta, and we were not disappointed. We started with a Margarita pizza straight out of the oven – fresh and tasty cheese and tomato topping a light and fluffy base. It was a good starter. They have a range of different pizza toppings and also have gluten-free pizza bases available for anyone so inclined. Next we shared a Pulled Pork Burger – tender tasty pork shoulder slow-cooked for hours overnight in the oven, with fresh kale, carrot and apple coleslaw and more than a

hint of chilli. You can add extra chilli if desired. The meat was beautifully seasoned with a sauce flavoured with yoghurt, apple and mustard, and it was served on a brioche bun, with a basket of excellent chips to accompany it. The most popular dish on the dinner menu is the Yorkshire Sliders – It was a trio of traditional British Yorkshire puddings – filled with slow cooked beef and roasted veggies, tasty Cumberland sausage and mash, and tender chicken with stuffing and gravy. This is a really good winter dish, hearty and filling, and a novel take on the classic three sliders. Finally, we tried the most popular lunch dish – and it’s easy to see why this one is a winner. The Cuban Sandwich was absolutely delicious. A Turkish bread roll filled with Swiss cheese, smoked ham, more of that yummy pulled pork, gherkins, spicy sauce, mustard and mayo – it was a flavour explosion in the mouth. This also came with a basket of chips. The quality of the chips served in any establishment is an indication of how much they care about their food, and these were definitely good chips. Owner Darren Gregory first started as a chef 30 years ago in the UK, before joining the British Army for 23 years, finishing as a Warrant Officer Class One. He served in some of the world’s trouble spots such as Iraq, Northern Ireland, Bosnia and Afghanistan. In 2012 he and his young family moved to Perth in search of a drier warmer climate for his daughter who has cystic fibrosis. After a few years of working for other people, Darren realised a long-held dream, opening his own restaurant in January 2019. Fireside Grill has a welcoming feel with an open layout and smart furniture. The pizza oven in the corner helps to keep the place warm and inviting on a cold day. In summer, with the doors open, a nice breeze flows though and keeps it cool. There is an outdoor alfresco area for warmer days. Open from Tuesday through to Sunday for lunch and dinner, with live entertainment on Thursday nights, the venue is licensed, with plenty of beers available, and Darren has ventured to the Swan Valley to hand pick some wines to accompany his food. The locals have embraced the venue and many of the regulars are on first name terms with Darren and his staff. by Georgina Goss

Fireside Grill 17/6 Kingsbridge Boulevard, Butler Ph: (08) 9562 1400 www.firesidegrill.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Oval Views

he brand new $60 million facility at Mineral Resources Park, formerly known as Lathlain Park, is now the West Coast Eagles’ home ground. On entering the spacious lobby of this ultra-modern building, the first thing you might notice is the club’s four premiership cups proudly displayed on pedestals. There is a shop where you can buy Eagles merchandise, various displays of sporting memorabilia, a café where you can get tasty and healthy food, and upstairs there is a bar and a large function room. The massive building also includes a 60-metre indoor training hall, gyms, pools, meeting

rooms and offices, and is arguably one of the best facilities in the AFL. Christian Fogliani from Indigo Bay Catering & Events told us they expect to host all kinds of mid-to-high end events at the venue, ranging from weddings and birthday parties through to corporate functions. Some of the options include grazing tables, platters of canapés, pre-dinner drinks in the bar, seated dining in the large function room or al fresco dining on the balcony overlooking the oval – which is a great place to watch the sun going down.

The food service area design was a team effort, with State Manager of Moffat Brian Garcia along with Fabian Pergoloni from kitchen contractor KBR Commercial working closely with Christian to ensure the design and more importantly the equipment installed meets with the demands of this type of venue. Market leading brands used were Convotherm combination ovens, Waldorf heavy duty cooking equipment, Friginox blast chillers and Washtech warewashing. This allows Christian not only to maximise the returns on investment in energy and efficiencies but allows him to use a variety of cooking methods including sous-vide, delta T as well as full banquet plating options. Moffat’s corporate chef Quentin Phillips is working closely with the team to ensure they get the best outcomes from their investment. We sampled a few of the dishes from Aquila Cafe in the lobby. The café menu is full of healthy options for breakfast, brunch, lunch or snacks. Prices are very reasonable and the quality is high – using lots of fresh ingredients and no junk food. The general public can grab a coffee or a bite to eat and may even catch glimpses of some of the Eagles players. First up, we tried the Croquettes – two large chorizo, potato and cheese croquettes served with wilted spinach, poached eggs, guacamole, Israeli cous cous, corn salsa and chipotle mayo – which was a very tasty dish at any time of day. Then naturally we had to try the West Coast Brunch Bowl – a large bowl of freekeh, black rice, toasted seeds, roasted sweet potato and pumpkin, poached eggs, and charred capsicum, topped with grilled haloumi, chickpeas, hummus, a relish of pureed beetroot, slices of avocado and baby spinach leaves. This would certainly provide enough energy for kicking a ball around the oval. However, the dish we enjoyed the most was the Ham Hock Brunch – consisting of toasted wholegrain Yallingup wood-fired sourdough, tender, tasty pulled ham hock and poached eggs topped with hollandaise, mixed salad leaves and beetroot puree. If you’re planning a function and want to impress your guests with somewhere new, exciting and different, contact the venue and be one of the first to hold your event at the new home of the West Coast Eagles. by Georgina Goss

Indigo Bay Catering & Events Mineral Resources Park, 42 Bishopsgate Street, Lathlain Ph: (08) 9473 3431 www.indigobayevents.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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It’s Scottish for Delicious B

lasta Brewing Company is the creation of Steve Russell – a Scottish-born FIFO worker who took up home brewing in 2015 when his wife bought him a kit for Christmas. The Burswood brewery is just a 20-minute stroll – or one stop on the train – from Optus Stadium, making it ideally situated for postgame and concert crowds. Look around the 500-capacity venue and you’ll find more than a nod towards Russell’s Scottish heritage. The word ‘blasta’ translates to ‘delicious’ in Gaelic, the brewery’s logo is a unicorn – the national animal of Scotland, and for a brewery they have a surprisingly good selection of single malt whiskies and even haggis spring rolls on the menu. The cavernous beer hall has an industrial feel to it, with high ceilings, Oktoberfeststyle bench seating and a row of shiny, stainless steel fermentation vessels right behind the bar. All Blasta’s award-winning beers are brewed on-site in the 20-hectolitre brewhouse. Speaking of awards, at the 2019 Australian International Beer Awards, every beer Blasta entered received a medal – an impressive achievement. The alfresco area is popular with families – there’s a huge sandpit for the kids – and at the back of the building the Blasta Coffee shop offers a full café menu and quality coffee from local roaster 5 Senses. Blasta’s head chef, Alden Teo, has been there since the brewery opened in March 2018, having previously worked at Mandoon Estate in the Swan Valley. The compact lunch and dinner menu fits on one page and has many of the usual pub classics – pizza, fish and chips, a steak sandwich and a burger – as well as some more adventurous small plates and several dishes feature Blasta’s beers in their list of ingredients. We started with the Bacon Wrapped Stuffed Jalapenos, which had been sliced, deseeded and stuffed with a cheesy bechamel sauce and served on a bed of rocket leaves. A classic beer snack, the subtle heat of the chillies was the perfect counterpoint to the richness of the bacon and bechamel. These were paired with Unleash the Beast – Blasta’s New England-style IPA, which impressed with its approachable bitterness and big, juicy hop flavours. Next up were Blasta’s famous Haggis Spring Rolls. While sounding like an odd combination, this Scottish-Asian fusion was truly delicious and our dish of the day. For those who haven’t had the pleasure, Haggis is

a traditional Scottish dish made with sheep’s heart, liver and lungs and tastes much better than it sounds. Blasta’s version is encased in crisp pastry, spiked with semi-dried tomato cream cheese and served with an apricot Blastaweizen chutney. The pairing beer was Myway Grapefruit IPA, which has both the bitterness and caramel malt richness to stand up to the super savoury dish. Our first main dish was a generous serve of Sticky Soy Braised Pork Belly, which was

served with a warm somen noodle and wombok salad, coriander, crispy shallots and a soy and tamarind dressing. The refreshing and tangy salad helped cut through the decadent pork belly, which was so tender it could have been eaten with a spoon. The dish was paired with the gold medal winning Grimster Rocks Pale Ale. We finished with the 300g WA Amelia Park Lamb Rump, plated with duck fat potatoes, a roasted field mushroom, broccolini and red wine jus. The lamb was tender and cooked pink, while the potatoes were beautifully caramelised and well-seasoned. It was served with Blasta’s first ever dark beer – Breaky of Champs Nitro Stout – which provided roasted flavours to complement the char on the grilled lamb but would no doubt work just as well with chocolate cake. Rare for a brewery, Blasta has a full breakfast menu and is open from 7am to late on weekdays and 8am to late on weekends. by Jeremy Sambrooks

Blasta Brewing Company 84-88 Goodwood Parade, Burswood Ph: (08) 6102 4130 www.blastabrewing.com Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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From Italy with

schia Ristorante is kind of famous for its pizzas. Their wood-fired pizza oven is imported directly from Italy (Verona) and they have a dedicated pizza chef; just ask for Guglielmo. The pizza dough is made from specially selected flours and rested for around 48 hours, which helps to develop a light and fluffy crust the locals and Italian community alike regularly enjoy. The pizzas cook at 380ºC in around 2 Minutes. Wow. Something else to note is that you can order pizzas in different sizes at 60cm, 120cm and 180cm designed for sharing over a glass of Italian or Western Australian wine from the carefully chosen wine list. These impressive pizzas come with three, four or six different toppings, respectively. In the two years that Ischia has been operating, it has become part of the local Highgate community at a time when Mt Lawley’s Beaufort Street faces many challenges.

You appreciate the sense of tradition the moment you step into this family run restaurant, from the image of the Isle of Ischia on the wall to the extensive menu from Southern Italy, including dishes from the isle itself off the Italian coast near Naples. Sebi Conte opened Ischia Restaurant with his brother Daniele in 2016 and has been in the restaurant business his whole working life. Head Chef Victor Chu has been with them since opening, and Sebi’s son, Lewis Conte now helps manage Ischia and says with a beaming smile, “My Nonna and Pappa still come over from Ischia from time to time. Nonna still cooks in the kitchen and tells the chefs how to do things her way.” Our meal started with Spaghetti Marinara with a divine tomato sugo, al dente pasta, large plump prawns, mussels and other seafood with garlic, parsley, cherry tomatoes and a definite touch of chilli. We also enjoyed the calamari both grilled and fried, and served with homemade chilli jam, a sauce

tartare and a fresh salad. This was one of the best calamari dishes I’ve had. We chose the 2018 Pasqua Pinot Grigio (Veneto, Italy) to accompany our entrees. We felt it was an especially good match with the squid. The Scaloppini Zingara followed - a regional dish of generous medallions of veal in a white wine, chilli and herb sauce served with perfectly seasoned roast potatoes, beans and carrots. We couldn’t come to Ischia Restaurant without trying the pizza and Lewis and Daniele suggested we try the Pizza Ischia, which is another regional variation. This pizza had a deliciously light crust and did not actually have a tomato sugo base but instead

showcased a variety of fresh ingredients which included San Daniele prosciutto (from the region), cherry tomatoes, oil, garlic, parsley, shaved parmigiano cheese and fresh rocket. We chose the 2016 McLaren Vale Shiraz, a full-bodied red to accompany our main courses and this smooth and highly regarded wine was perfect with our pizza. To finish off we enjoyed the housemade tiramisu. It melted away in creamy mouthfuls bursting with flavour and was a great way to end our authentic Italian meal. Ischia restaurant has recently been named as a finalist in the 2019 Savour Restaurant and Catering Awards for Excellence in the Italian Restaurant category. I might see you in there at a table with a metre of pizza and a glass of red sometime soon. by Liz Packwood

Ischia Ristorante 500 Beaufort Street, Highgate Ph (08) 9227 7762 www.ischia.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

ies f s i t w sa e i v cean n nina. o e h d, t a Capa n i m the tL a s l y e u a st f rd a u f o k y a Bre Start

it.

L1,171 The Esplanade, Scarborough, 6019; +61 455 865 586; info@lacapanninaperth.com.au

www.lacapanninaperth.com.au 19

coffee WHAT IS CLEAR IS THAT THE WOMEN IN COFFEE WA GROUP PROVIDES ACCESS TO INDUSTRY KNOWLEDGE AND CONNECTIONS OUTSIDE THE ELITISM OF THE COMPETITION ARENA.

W A’ S G U I D E T O W I N I N G A N D D I N I N G | P R O O F PO Box 62, Scarborough WA 6922 P (08) 9430 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket@dodo.com.au ABN 50 880 398 494

Visit our coffee roastery book a free ur: 6117 2587

Traditional German Smallgoods 8/15 Pattie Street, Cannington Ph: (08) 9258 9988 www.westphalia.com.au

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Women in Coffee T

he journey from bean to cup is one of the clichés of the specialty coffee industry, but what is often omitted is the industry’s dependence on women to make the journey happen. Workers in plantations and co-ops in coffee growing nations are often women, who tend to be less likely to have access to leadership roles and ownership opportunities. While work is being done to turn this around, women tend to be involved in cultivation rather than deal-making in the agricultural and coffee growing sector. There’s a good chance that the barista in your local café is a woman. The Australian Government’s Job Outlook website states that 68% of Australia’s barista workforce are women. According to the Australian Bureau of Statistics, full-time women baristas earn on average $4,784 less each year than their male counterparts. However, the popular image of a barista tends to look more like a bearded guy with a sleeve tattoo, piercings and a man-bun. To find out more about gender equality in the coffee industry I spoke to three women who are part of Women in Coffee WA, including Wendy Roach who says, “The Women in Coffee WA group is great for professional development and is across what’s happening in the industry.” Wendy is a lecturer at North Metropolitan TAFE and has judged numerous coffee competitions, trained baristas for many years and has observed a change in the industry over the past 15 years or so. There was a time when students had only heard of cappuccinos and little else but now they have a lot more knowledge about coffee, milk types and brew styles at the outset. She says that the “rock star” image of the barista is relatively new and the industry is moving quickly. Consultant and Trainer Rie Moustakas, also a member of Women in Coffee WA and the

2014 Australian Latte Art Champion says, “The value was not so much about the trophy but the networks and relationships you create.” She found the exposure that came with competing connected her with the industry beyond WA and Australia to include international contacts and broader engagement with the coffee community. She’s keen to contribute these connections back to the WA coffee community, including participating in Women in Coffee WA events. Lena Richrath, Manager/Trainer at 5 Senses Barista Academy explains that judging barista competitions helped her break into the industry and create strong networks and opportunities. She observes there are very few female coffee roasters or technicians in the industry and that women are also underrepresented in barista competitions. However, many of the trainees coming through the academy are women and she is keen to help them overcome any barriers to improving their knowledge and building their careers. She explained that the Women in Coffee WA group enables members to hear about career path options, increase coffee knowledge and expand their connections. She’s seen a lot of interest in the talks that have been held often drawing out people who are less likely to attend other events. If training for annual competitions is an important step in gaining exposure as a barista, it is also often self-funded, and baristas rely on the goodwill and support of their employers to support them with space, ingredients and time to rehearse for the rigour of the championship circuit. Time off to travel and attend competitions is not a given, and neither is access to financial support for entry fees. As members of a low-paid industry, baristas need to rely on their own

passion and commitment as well as those of their employers and colleagues to make it to competition day. The male-dominated nature of the specialty coffee competition scene is well documented and although the World Barista Championships were established in 2000, the first female winner wasn’t awarded until 2018. The Australian Specialty Coffee Association is working to address this by introducing a Women in Coffee award, though the competition is still strongly attended by male competitors. It’s not uncommon for men to occupy leadership positions in femaledominated industries – the prevalence of male school principals across the female-dominated education sector is a good example – but while teaching and childcare have a feminine image, the male hipster barista persona dominating competitions appears to be at odds with the reality of the broader industry. While men are deemed more competitive than women and attracted to the competition scene, these things are hard to measure or justify. What is clear is that the Women in Coffee WA group provides access to industry knowledge and connections outside the elitism of the competition arena. This winter they hosted a Demystifying Machines event attended by dozens of members from the coffee industry, including women and men, to get a better understanding of the mechanics behind good coffee. It’s through efforts like these that the Women in Coffee WA group supports diversity and inclusion in coffee culture right here in WA. In the meantime, on the way to pay parity, why not tip your local barista a little bit extra. by Sophie Sunderland

Specialty Coffee Roasters Boutique, small batch roaster based in Margaret River , specialising in premium single origin coffees from around the world. WWW.TWOCRACKSCOFFEE.COM

beans, brews & banter www.jonescocoffee.com Unit 2/84 Callaway Street, Wangara WA 6065

beer

Breweries of

Western Australia A Chronology

hen Menu Magazine ran a feature on WA breweries in 2012, there were 38 in operation. A small number have closed and made way for the recent explosion of new breweries. If I have missed any breweries, rest assured it was not intentional. Rather than listing the breweries alphabetically or by region, they are arranged chronologically – from the oldest to the newest – and brew-onpremise (BOP) breweries have been included. This was no easy task since some breweries have changed ownership, name or location, while others closed and re-opened. For the purpose of this article, the ‘brewing since’

date refers to when they started brewing under their current name. At the end of each commercial brewery profile I have included a ‘signature beer’, which could be their best seller, a multiaward-winner, the beer that best represents the brewery, or simply the brewer’s pick. There was once a time where I had sampled beer from every brewery in the State, but with the massive increase in brewery numbers in recent years, this is no longer the case. As such, some of the signature beers are my own choices, while others were nominated by the breweries.

1990s Last Drop Brewery & Restaurant Brewing since May 1992 Situated in the Perth Hills suburb Bedfordale, and named after the Best Drop Tavern in Kalamunda, the Last Drop is the oldest operating brewery in Western Australia. Czech-trained brewer, Jan Bruckner crafts mostly German-style beers. Unfermented wort is transported to the brewery in Canning Vale, where the yeast is added for fermentation in 2400 litre tanks. Signature Beer: Last Drop Hefeweizen – a classic Bavarian-style wheat beer left hazy with suspended yeast with notes of banana, clove and vanilla. www.lastdropbrewery.com.au

Billabong Brewing Brewing since July 1993 After opening in 1993 as Western Australia’s first brew-on-premise (BOP) operation, Billabong obtained a commercial production licence in 2006. After a request from one of their BOP customers, Billabong began producing gluten-free beers, using grains such as sorghum, buckwheat and millet. In 2018, the brewery was badly damaged by a fire but emerged from the ashes to release a beer called Blazed – a ‘Black Burnt Hemp NEIPA’. Signature Beer: Billabong Wheat Beer – A classic Bavarian-style kristallweizen, with notes of banana and vanilla, low bitterness and high carbonation. The first beer to have twice been named Best Commercial Beer at the PRBS. www.billabongbrewing.com.au

Bootleg Brewery Brewing since November 1994 Once calling itself ‘an oasis of beer in a desert of wine’ it’s a title far less applicable now that Margaret River boasts more breweries than any other wine region in the country. A blown boiler set back production in 2008, but nearby Cowaramup Brewing allowed Bootleg’s beers to be made at their brewery until the problem was rectified. Signature Beer: Raging Bull – a truly unique beer that isn’t a neat fit for any existing style, but is best described as a dark, strong ale, with flavours of caramel, coffee and chocolate. www.bootlegbrewery.com.au

Ironbark Brewery Brewing since May 1997 The longest-running craft brewery in the Swan Valley, owner-brewer Graeme White largely designed and built the brewhouse to produce a huge range of beers, including a Cherry Ale, Desert Lime Lager and a strong dark Belgianstyle ale called Debilitator. Signature Beer: Hannan’s Lager – a clean Australian-style lager. Originally brewed by Kalgoorlie Brewing Company, which closed in 1982, White obtained the naming rights. www.ironbarkbrewery.com.au

Matso’s Broome Brewery

best-selling alcoholic ginger beer. In 2018, Matso’s was purchased by Gage Roads for $16 million. Signature Beer: Matso’s Mango Beer – A great example of a beer that can appeal to non-beer drinkers, Mango Beer combines big fruit flavour with low bitterness and finishes dry enough to keep it drinkable. www.matsos.com.au

Occy’s Brewery Brewing since March 1999 Started by two surfing mates who named the brewery after Australian surfer Mark Occhilupo, the original Occy’s Brewery opened in Siesta Park before moving to Newtown House in 2005. When the venue’s lease expired, Occy’s moved to the heart of Dunsborough. Their beer range covers a broad spectrum of styles, including approachable lagers, dark ales and hoppy IPAs.

INDEPENDENT SMALL BATCH PRESERVATIVE FREE

Signature Beer: Mexican – An extremely drinkable lager you can sit on and enjoy all day. www.occys.com.au

Duckstein Brewery Brewing since October 1999 Since opening in the Swan Valley at the end of the millennium, Duckstein’s original 60-litre microbrewery struggled to keep up with demand. Duckstein opened its second location in 2008 in Margaret River, which eventually closed in 2015, leaving the original Swan Valley operational. The brewpub specialises in traditional German lagers and ales and has a menu of German fare to match. Signature Beer: Duckstein Pilsner – A classic, straw-coloured German-style Pils with pronounced bitterness and a light malt backbone. www.duckstein.com.au

U Brew It (Brew-on-premise) Brewing since 1999 Once a chain of stores, each is now independent and the only one using the U Brew It name is in Rockingham. www.ubrewit.com.au

2000s

Brewing since May 1997 Housed in what was Broome’s first bank and then Matso’s Store, Matso’s brewery is renowned for their flavoured beers, including Mango Beer, Lychee Beer and Australia’s

Nail Brewing Brewing since March 2000 Originally operating in the basement of Bobby Dazzler’s Ale House in Murray Street

33 south tce fremantle | 08 9336 7666 themonK.com.au 23

beer (on the corner now occupied by Raine Square), brewing ceased in 2004 after ownerbrewer John Stallwood was seriously injured. After his recovery, Stallwood produced his Nail beers out of Jarrah Jack’s in Pemberton, then Edith Cowan University, until joining forces with Feral Brewing to form BrewCorp in 2012 where they both brewed at a shared facility in Bassendean. Nail’s 25% share of the business was sold when Feral was bought out by Coca-Cola Amatil, though their beers are still brewed at the Bassendean facility. Signature Beer: Nail VPA (Very Pale Ale) – the first Nail beer to be packaged in cans. It has a light malt character, approachable bitterness and an avalanche of passionfruit, pineapple and orange from the hops. www.nailbrewing.com.au

Blackwood Valley Brewing Company Brewing beer since March 2002 The beer-producing arm of The Cidery in Bridgetown opened in 2000 and Brewer Mark Hollett crafts a range of predominantly English-style ales available on hand pump. Blackwood has delved into some special ingredient brews in recent years, including a chestnut ale, truffle ale and truffle cider.

Brewers Delight (Brew-on premise)

Feral Brewing Company

Brewing since April 2005

One our state’s brewing success stories, Feral started out as a brewpub in the Swan Valley, consistently winning awards at the AIBAs, including Champion Exhibitor in 2009. In 2012, Feral moved the production of their corerange beers to a larger facility in Bassendean (shared with Nail Brewing) leaving the original brewery for small batches of their sour and barrel-aged brews. In 2017 the brewery was bought by Coca-Cola Amatil. Signature Beer: Hop Hog – Feral’s hop-driven pale ale starts with aromas of citrus and pine needle, rounded out with a solid malt backbone, firm bitterness and a dry finish. www.feralbrewing.com.au Brewing since November 2000 Located in what used to be a crocodile farm in Fremantle Harbour, Little Creatures was sold to the Japanese-controlled Lion. In 2013 a second Little Creatures brewery opened in Geelong to cater for the Eastern States market. Signature Beer: Little Creatures Pale Ale – the classic American-style pale ale that Little Creatures was built around is brewed with whole hop flowers in the hop back and features flavours of burnt toffee, citrus and stone fruits. www.littlecreatures.com.au

Signature Beer: Atomic Pale Ale – An American-style pale ale with piney-citrus hops balanced with caramel malts. A mid-strength version is available on draught at Perth Stadium. www.gageroads.com.au

Signature Beer: Blackwood Stout Porter – This traditional Milk Stout is characterised by roasted coffee and chocolate flavours. Best West Australian Beer at the inaugural 2007 Perth Royal Beer Show (PRBS) and Champion Stout at the 2009 Australian International Beer Awards (AIBAs). www.thecidery.com.au

Brewing since October 2002

Little Creatures

returned to independence after a refresh of its core range, and in 2017 Gage Roads secured the beer and cider contract for the new Perth Stadium.

Colonial Brewing Company Brewing since 2004 Less than 18 months after opening its doors, Colonial was named Champion Small Brewery at the 2006 AIBAs. Two years later the Margaret River Brewery was purchased by the Melbourne based Colonial Leisure Group and a second Colonial brewery was opened in Port Melbourne in 2015. Signature Beer: Colonial Draught – Formerly called Kölsch Ale, Colonial Draught is crisp, light and refreshing with approachable bitterness and subtle fruitiness. www.colonialbrewingco.com.au

Brews ‘R’ Us (Brew-on-premise)

Gage Roads Brewing Co.

Brewing since September 2001

Brewing since 2004

Long-established BOP operation in the northern suburb of Greenwood. www.brewsrus.com.au

Since the departure of Swan Brewery, Gage Roads has held the title of the largest Western Australian brewery. After a change in partownership by Woolworths, the company

Brewing since February 2005 Homebrew supply store and BOP brewery based in Mandurah. www.brewersdelight.com.au

Elmar’s In The Valley Billed as the largest glass microbrewery in the southern hemisphere, punters can watch the brew in process through a glass brewing platform from the bar area. The German-style restaurant and brewery also has a smallgoods shop on-site. Signature Beer: Ein Stein Pilsner – A lager with an attractive hop aroma and honeyed sweetness with a delicate and refreshing balance of malt and hops, leading into a dry finish. www.elmars.com.au

Jarrah Jacks Brewery Brewing since mid-2005 Sitting atop a hill in the Woodsmoke Estate Vineyard near Pemberton, it’s hard to imagine a brewery with a more picturesque setting than Jarrah Jacks. The brewery closed in 2010 and has since re-opened under new ownership. Signature Beer: Karri Pale Ale – Generously hopped pale ale with a spicy floral aroma, hints of citrus and pleasant honey and biscuit malt flavours. www.jarrahjacks.com.au

Mash Brewing Company Brewing since April 2006 Named after an important step in the brewing process, Mash’s original Swan Valley brewery is positioned directly behind the bar, allowing punters to watch a brew in process. A second Mash opened in mid-2008 in Bunbury with its own microbrewery producing seasonal beers. Signature Beer: Copy Cat AIPA – Cheekily named after the popularity of the American

beer IPA style, the first batch of Copy Cat was named Champion Australian Beer at the 2014 AIBAs. A big bruiser of an IPA with tropical, piney and resinous hops, big bitterness and a firm malt backbone. www.mashbrewing.com.au

Bush Shack Brewery Brewing since July 2006 Originally opening in Yallingup in 1998 as Wicked Ale Brewery, under new ownership in July 2006, the name changed to Bush Shack Brewery. They specialise in flavoured beers, including a Chilli Beer, Strawberry Blonde and Twisted Lemon Lager, as well as spiritbased beverages for the non-beer drinkers. The brewery relocated to the Ferguson Valley in 2018, where they have increased their brewing capacity. Bush Shack’s beers can also be enjoyed at the Bush Shack Steakhouse in Busselton. Signature Beer: The Chef’s Wicked Chocolate Beer – Not a flavoured beer, as the name might suggest, but a traditional Milk Stout sweetened with lactose, which brings out the chocolate notes from the dark roasted malts. www.bushshackbrewery.com.au

Cowaramup Brewing Company Brewing since December 2006 Located near the town of Cowaramup in the Margaret River Region, owner-brewer Jeremy Good uses the brewery’s 8-hectolitre brewhouse to produce a consistent range of five ales and one lager. Signature Beer: Cowaramup Pilsener – While Jeremy Good is passionate about his Englishstyle ales, it is his classic Northern Germanstyle Pilsener that has won the brewery the most accolades, including the Champion Lager trophy at the 2011 AIBAs. www.cowaramupbrewing.com.au

Old Coast Rd Brewery Brewing since March 2007 Just a 90-minute drive south of Perth and overlooking the 1000-tree olive grove and large lawn area, they have four core range beers plus a number of rotating seasonal and one-off brews. Signature Beer: Harris Bitter Ale – the brewery’s founder and brewer, Andrew Harris, is proud to put his name to this English-style pale ale, which has an appealing citrus aroma. www.ocrb.com.au

Tradition Brewed Fresh

2/6 Harlem Place, Greenfields, WA Ph: 0411 823 870 • www.3riversbrewing.com.au

Brew 42 Brewing since March 2007 Focusing on traditional Irish and English style ales.

Indian Ocean Brewing Company

Signature Beer: Red Tale – An Irish style red ale. It’s a well balanced ale which is moderately hopped. Red Tale takes it’s name from the Red-Tail Cockatoos found locally. Find them on Facebook

Brewing since August 2006

Beaten Track Brewery

‘The Indi’ enjoys views across Mindarie Marina. Their core beer offerings have generally tended towards the light and sessionable end of craft, though some of their limited releases in recent years have been anything but, such as the bourbon barrel-aged Barleywine, Oaklore.

Brewing since August 2007

Signature Beer: Street Beer – a modern Australian take on a Vietnamese Bia Hoi, brewed with Pilsner malt, sushi rice and 100% Australian Vic Secret hops. Light, refreshing and brilliant for pairing with seafood and Asian cuisines. www.themarinamindarie.com

S AT 1 4 T H D E C 2 0 1 9

Just a stone’s throw away from the super pit in South Boulder, this Goldfields brewery struggled in its first few years of operation. All the pubs and bars in Kalgoorlie had exclusive tap contracts with the big brewing companies and Beaten Track’s restricted licence meant that until 2016 they could only serve beer in sample-sized glasses. Happily, that is no longer the case. Signature Beer: Cookie Monster – a 10% alcohol Barleywine inspired by the humble Anzac biscuit, with notes of biscuity malt, coconut and golden syrup. www.beatentrackbrewery.com.au

Cellar door Saturdays 10-4 3/12 Alice Street, Bassendean

beer The Monk Brewery + Kitchen Brewing since October 2007 Formerly the Mad Monk, the brewery sits diagonally opposite the Sail & Anchor on Fremantle’s cappuccino strip. The 12-hectolitre brewhouse previously belonged to Nail Brewing and is positioned in the middle of the restaurant and behind the bar. The beer line-up has been revamped in recent years and there is now a range of flavouredciders. Head brewer is the venerable Mal Secourable, whose extensive brewing career includes stints at the (now defunct) Sail & Anchor brewery, Matso’s, Colonial and Indian Ocean. Signature Beer: Foreign Extra Stout – this seasonal brew is rich and wholesome with distinctive chocolate and roasted coffee notes. A strong ale to be savoured – best enjoyed on cold days. www.themonk.com.au

the brewhouse in the Ferguson Valley after shipping the tanks over from New Zealand. Since 2018, the venue has been rented out to Bush Shack Brewery, while McClintock still produces his Moody Cow beers for wholesale.

Signature Beer: Rockin’ Pale Ale – an American-style pale ale, hopped with Cascade for a pine and citrus aroma. www.settlerstavern.com

Signature Beer: Grunta’s Amber Ale – an amber-coloured ale with a spicy aroma from Czech Saaz hops and a smooth, rich malt backbone. www.moodycow.com.au

Brewing since December 2011

The Grove Distillery Brewing since September 2010 Originally opening as a winery in 1995, and then later as the first distillery in the Margaret River region, which is its core business, smallscale beer production began in 2010. Beers are all brewed as ‘real ale’ – unpasteurized and undergoing secondary fermentation in the cask or bottle. Signature Beer: House Ale – A red-coloured American Pale Ale made with New Zealand Cascade and Australian Galaxy hops with an appealing passionfruit and citrus aroma. www.thegrovedistillery.com.au

Eagle Bay Brewing Co.

Boston Brewing Co. Operating out of the Willoughby Park Winery, Boston Brewing Co is a short drive from Denmark’s town centre. Since 2016, their beers have been packaged in cans and are available State-wide and from the expansive brewpub. Signature Beer: Boondie Rye Pale Ale - In a sea of pale ales, Boondie is a standout for its inclusion of rye malt, which provides earthy and spicy notes, balanced by a bold selection of American hops. www.bostonbrewing.com.au

The Generous Squire Brewing since April 2012 In a long chain of nationwide James Squire brewpubs, The Generous Squire opened in Shafto Lane in 2009 but remained unused until the release of their first beer in 2012 – Shafto’s Special Reward.

Brewing since December 2010

Wild Bull Brewery Brewing since late-2007 Nestled amongst trees on a hillside and overlooking the vineyards and farmland of the Ferguson Valley, Wild Bull has one of the State’s best views from a brewery. Open Wednesday to Sunday, the brewery produces two lagers, three ales, a cider and a ginger beer as well as substantial meals, woodfired pizzas and breakfast on weekends. Signature Beer: Black Angus – a creamytextured, medium-bodied, black-coloured porter. www.wildbullbrewery.com.au

2010s Moody Cow Brewery Brewing since May 2010 Owner and brewer Grant McClintock built

Established, owned and operated by the d’Espeissis family, Eagle Bay Brewing can be found in the north-western tip of the Margaret River region. The stunning, architecturally designed hilltop brewery overlooks the family’s farmland and the Indian Ocean. Their core beer offerings have been refreshed in recent years, now comprise a Kolsch, Pale Ale, Lager, Black IPA and mid-strength Amber Ale. The 25-year-old vineyard on-site produces a selection of Eagle Bay Wines, which are available exclusively in the restaurant and at the brewery cellar door. Signature Beer: Eagle Bay Pale Ale – A classic American-style pale ale, featuring bold aromatics of citrus, stone fruit and pine needle from the hops, balanced with caramel malt flavour and moderate bitterness in the finish. www.eaglebaybrewing.com.au

Signature Beer: Take your pick of the standard James Squire range or enjoy the latest oneoff releases brewed on-site by head brewer, Andy Scade. www.thegeneroussquire.com.au

Cheeky Monkey Brewing Co. Brewing since May 2012 Formerly called Cheeky Monkey Brewery and Cidery, this Margaret River brewer rebranded in 2019 to coincide with the opening of their second facility, making Cheeky Monkey the fourth largest brewery in the State. Despite the name change, cider is still part of their core product range. Signature Beer: Cheeky Pale – Awarded bestin-class at the 2019 AIBAs, this pale ale has a balanced hop and malt profile with notes of pine, citrus and clean bitterness. www.cheekymonkeybrewery.com.au

Margaret River Ale Co

Thorny Devil Craft Beer & Cider

Brewing since January 2011

Brewing since January 2013

Originally opening in 2003 as the Bug Ocean Brewing Company and then the Ocean Beach Brewing Company. The owners of Settler’s Tavern, Rob and Karen Gough re-started the brewery as the Margaret River Ale Company. The beers are all keg-conditioned and available exclusively on tap at Settler’s Tavern.

Originating in December 2011 as Cape Bouvard Winery & Brewery they rebranded in 2013 to Thorny Devil. When one of their brewing vessels warped and they couldn’t get a bank loan, a crowd-funding campaign saved the day and Thorny Devil lives on.

beer Signature Beer: Mandurah Local Lager – an easy-drinking Australian-style lager – crisp, light-bodied and dry. Received a silver medal at the 2019 AIBAs for the best result in the category from a WA beer. www.thornydevil.beer

Bickley Valley Brewery Brewing since July 2013 Bickley Valley’s owner and brewer, Bradley Harris affectionately refers to his wholesale microbrewery as a ‘Frankenstein brewery’, as he mostly built it from used equipment. The beers are available on tap in venues across Perth and in takeaway growlers from Cellarbrations Carlisle. Signature Beer: Bickley Valley Schwarzbier – while the brewery’s biggest seller is their Kolsch, Harris’s favourite brew is his seasonal Schwarzbier. Pouring a dark ruby red colour, it has upfront coffee aromas and chocolate flavours, similar to a stout but without the heaviness. www.facebook.com/bickleyvalleybrewery

Innate Brewers Brewing since February 2014 Located in Spearwood, the wholesale brewery was launched by four couples, represented by the ‘8’ on their logo. Their beers are on taps around Perth and in early 2019, they began packaging in 440mL cans. Innate specialises in hoppy, boldly-flavoured beers and are now delving into sours. Signature Beer: Watch This Space IIPA – winner of multiple gold medals at the AIBAs and Champion Small Brewery at the 2019 PRBS. Influenced by West Coast IPAs but with a juicier character from newer hops such as Mosaic and Citra. www.innatebrewers.com.au

Northbridge Brewing Co Brewing since August 2014 Located in Northbridge Piazza, the architecturally designed three-level building includes a state-of-the-art brewhouse. Master brewer Ken Arrowsmith has crafted the core range of beers, which are regularly supplemented by seasonal releases. Signature Beer: James Street Juice – a seasonal brew named after the street on which the brewery in located, this New England inspired pale ale pours hazy and golden with notes of pineapple, passionfruit, orange and mango. www.northbridgebrewingco.com.au

Homestead Brewery Brewing since August 2014 Located in the Swan Valley’s Mandoon Estate Winery, no expense has been spared on the gleaming 20-hectolitre brewhouse from Germany’s Kaspar Schulz – the world’s oldest brewery manufacturer since 1677. Signature Beer: Kaiser’s Choice Hefeweizen – brewed with a triple decoction mash, this authentic German-style wheat beer has soft bready flavours paired with banana and clove aromas. www.mandoonestate.com.au

BEERS

and unique low sugar, native plant infused, fruit

based SOFT

DRINKS

araluen@14kbrewery.com.au

Burnt Barrel Outback Brewbq Brewing since April 2015 Based in the Old Chapman Valley Winery in Nanson, 30-minutes north-east of Geraldton, they specialise in Kansas-style BBQ and brew their own beers, which are available exclusively on-site. Signature Beer: Their most popular brews are Ned’s Gingerbeer and Uncle Jimmy’s Pale Ale. www.burntbarrel.com

Black Brewing Co. Brewing since November 2015 Operating out of the former Duckstein Brewery in Margaret River, and now under the banner of the Caves Road Collective, along with Dune Distilling and Ground to Cloud Wines, their beers are available on tap at the venue, as well as in cans and bottles available across Perth.

always time for a wedgie

WEDGETAIL BREWING

An independent craft micro-brewery producing beers of many styles, tucked away amidst the jarrah trees of WA’s Peel Region www.wedgetailbrewing.com.au info@wedgetailbrewing.com.au @wedgetailbrewingco #wedgetailbrewingco

PRESENTS

FREMANTLE

Signature Beer: Fresh Ale – Black’s brewers set out to brew the most refreshing beer possible and this certainly fits the bill, with its light body, moderate bitterness and notes of melon and citrus courtesy of Denali and Calypso hops. www.blackbrewingco.com.au

Three Rivers Brewing Brewing since November 2015 Three Rivers is a small family-owned and run microbrewery in Mandurah’s light industrial area. Head brewer, Mark Rivers, is an environmental scientist, who has ensured that sustainability has been considered with every facet of the brewery’s operations. The 10-hectolitre brewhouse (made from upcycled milk vats) produces a core range of nine beers, all of which are packaged in kegs and bottles. The brewery is open ThursdaySunday, with food trucks on some Fridays and Saturdays and snacks available at other times.

beer Signature Beer: King Henry IPA – an Englishstyle India Pale Ale brewing with all English hops and malted barley from England, Germany and Belgium, with the water is ‘Burtonized’ to replicate the brewing water from Burton-on-Trent. Clear, deep amber in colour with an earthy hop aroma, assertive bitterness and notes of stewed fruit. www.3riversbrewing.com.au

Artisan Brewing

Lucky Bay Brewing

Wedgetail Brewing

Brewing since December 2015

Brewing since June 2016

Brewing by contract out of Denmark’s Boston Brewery, owner Brian Fitzgerald makes two batches per month – one quaffable beer in the 5-6% range and a strong vintage ale for future release. Available on draught at beer bars and restaurants throughout WA and in growlers and cans at specialist bottle shops.

Based in Esperance, they are the first and (so far) only brewery in Australia to source raw barley direct from local farmers to make their beers. Lucky Bay’s beers are made with up to 75% raw barley, which significantly lowers costs in terms of water and energy than malted barley. The full beer range is available for tasting at the brewery in 100mL glasses, as well as for takeaway sales in 1L cans and 2L growlers. You can also find Lucky Bay’s brews in bars and bottle shops across the region and in Perth.

Operating out of Bouvard, near the Mandurah Estuary, Wedgetail is a wholesale brewery whose business to date has been selling kegs to bars and restaurants. They plan to package their beers in cans soon, which will be available in liquor stores and online. Wedgetail’s three-coil heat exchange recirculated mash system (HERMS) was designed in-house and is possibly the only one of its kind in the country. All Wedgetail beers are unfiltered and unpasteurized and should be kept cold for the best flavour.

Signature Beer: Beaches to Boab – A refreshing, mid-strength blonde ale brewed with Esperance barley and Ord River corn. www.luckybaybrewing.com.au

Signature Beer: Pilsner – A golden hued beer with a medium body, Wedgetail Pilsner has a layered malt profile from German Pilsner and pale crystal malts. Long conditioning times provide a clean, crisp finish accented by floral and lime notes from New World hops. www.wedgetailbrewing.com.au

Signature Beer: Quadrupel – Artisan’s annualrelease Belgian-style ‘Quad’ has a deep copper colour and a huge creamy off-white head. Intense flavours of rich malt with sweet and complex esters, dried fruit and candied bananas. www.artisanbrewing.com.au

Beerfarm Brewing since December 2015 Opening in November 2014 as Young Henry’s Beer Farm, and based in an old dairy farm and hayshed in Metricup 20-minutes north of Margaret River, Beerfarm certainly lives up to its name – there’s a herd of Black Angus cattle, fed on the spent grain from the brewery, while chickens and pigs eat the kitchen scraps. Their Native Series beers are brewed with indigenous ingredients. Signature Beer: India Pale Lager – Brilliantly pale and effervescent with a lean malt character that stands back, allowing the vibrant stone fruit and tropical fruit hop character to shine through. www.beerfarm.com.au

Brewhouse Margaret River Brewing since December 2015 Set on the north bank of Margaret River amongst Karri forest, this brewpub was started by three friends with a mutual love for homebrewed beers. Brewhouse Margaret River runs an annual home brewing competition – the winner gets their beer produced and tapped at the brewery. Signature Beer: Panther Cream - An imperial stout aged in ex-whisky barrels which has won Best Stout for three consecutive years at the Perth Royal Beer Show. Whisky and vanilla aromas followed by coffee, prunes and fortified notes and a creamy mouthfeel. A massive beer. www.brewhousemargaretriver.com.au

beer Riverside Brewhouse Brewing since July 2016 Situated in the original Swan Brewery and built in 1879, Riverside Brewing Company could easily be considered WA’s oldest brewery if it weren’t for the rebranding. In 2001 the venue was re-opened as the Old Swan Brewery and the current 6-hectolitre brewhouse was installed. Production ceased for a while and the venue was re-branded as The Old Brewery, around the time that head brewer Mark Reilly came onboard. The quality of the beers and the spectacular river view have remained consistent. Signature Beer: Skyline Black – Largely modelled on the American IPA style, with an aromatic and flavoursome hop presence, with a careful blend of darker malts, providing its distinctive colour. www.riversidebrewhouse.com.au

Hopped Up Brewing Brewing since June 2016 Brewed in Wangara, Hopped Up is one of the few breweries in Perth’s northern suburbs. Deemed the Best New Exhibitor at the 2018 PRBS, Hopped Up have expanded their traditional range of beers with experimental brews, such as their popular Mocha Bock. The brewery was listed for sale in July 2019. Signature Beer: Freddy’s Pilsner – a classic German-style Pils made with German Perle hops for bittering and noble Tettnanger hops for its aroma. www.facebook.com/hoppedupbrewingaustralia

Whitelakes Brewing Brewing since July 2016 Overlooking the saline Lake Walyungup that the brewery takes its name from. The 25-hectolitre brewing system is one of the largest in the State, producing a range of high-quality beers that – usually for a craft brewery – includes four lagers. These are available Friday to Sunday at the brewery, and daily at the Vernon Arms tavern next door. Signature Beer: White Lakes Dark Lager – a malty Schwarzbier (black lager) with a light body and dry finish. The complex malt profile comes from seven different malts, providing flavours of chocolate and roasted coffee. www.whitelakesbrewing.co

Wilson Brewing Company Brewing since August 2016 Since the closure of Albany Brewing Company, Wilson Brewing is now the only commercial brewery in Albany. Open daily,

the 15-hectolitre brewery operates out of a former plant nursery in Albany’s outer suburbs. Conveniently, there’s a shuttle bus between the brewery and Albany on Friday and Saturday nights.

Uniquely hand crafted beer from Esperance

Signature Beer: Rough Seas Pale Ale – Wilson’s best-selling beer, this is a big pale ale at 5.8% ABV, displaying piney and tropical notes with firm bitterness. www.wilsonbrewing.com.au

Otherside Brewing Co. Brewing since October 2016

www.luckybaybrewing.com.au

After launching as a gypsy brewer, in 2018 Otherside built a 20-hectolitre brewery, along with a brewery bar in Myaree. Started by a group of music industry mates, Otherside’s core beer range is focused on sessionability, while their pilot series and experimental range brews get a bit more whacky, although always balanced as head brewer Rhys Lopez likes to emphasise. In 2019, a second Otherside microbrewery opened at their music venue, Freo Social. Signature Beer: Festive Session Ale – the brewery’s first release, this is Otherside’s take on a ‘festival beer’. A refreshing, highlyhopped, medium-bodied ale with tropical citrus notes and bitterness that doesn’t intrude, making it highly sessionable. www.othersidebrewing.com.au

South Fremantle Brewing Brewing since October 2016 Started by a bunch of Fremantle-based home brewers, South Fremantle has been gypsy brewing since launching in 2016. They released their first canned beer in early 2019 – a Saltbush and Pepperberry Pilsner, which was a collaboration with the local food truck, Eat No Evil. You can find their beers on tap at Percy Flint and other venues around Fremantle. Signature Beer: Session IPA – the brewery’s inaugural release that saw success in homebrewing competitions inspired the group of homebrewers to go pro. www.southfremantlebrewing.com.au

SATURDAY

15th feb 2020 SIGNAL PARK

BU SS EL TO N JE TT Y

Froth Craft Brewery Brewing since February 2017 In the north-west coastal town of Exmouth, Froth is an award-winning restaurant, microbrewery and live music venue. Their beer range is based around classic styles from Europe and North America. Froth’s beers are available at the brewery and a few pubs in the area, but there are plans to enter the Perth market.

TICKETS $20+BF* DOOR SALE TICKETS $25+BF

GET YOUR TICKETS AT

swbeerfest.com.au 29

beer Signature Beer: Nor’Esther Pale Ale – An American-style pale ale, medium-bodied with a vibrant fruity aroma of stone fruit and melon. www.frothcraft.com

Rocky Ridge Brewing Co. Brewing since April 2017 Owner and head brewer, Hamish Coates, started Rocky Ridge on his (fifth generation) family farm with the idea of brewing ‘ground to glass beer’ where every ingredient is grown and sourced on-site, or as locally as possible. This remains true for their core range beers, but flexibility has been allowed for their collaboration brews, of which there are plenty – including Dr Weedy’s Hemp Ale, made with Vasse Valley Hemp. You can find Rocky Ridge beers at good bottle shops, on tap at craft beer bars and at their cellar door in Busselton, just a stone’s throw from the jetty. Signature Beer: Ace Pale Ale – named after the brewery dog, Ace features the local Flinders hops, providing notes of tropical fruit, stone fruit and melon. www.rockyridgebrewing.com.au

Signature Beer: Rhapsody XPA – Light and easy malts support the tropical fruit storm of hops and finishes with a firm bitterness and a bone-dry finish. www.nowhereman.com.au

Signature Beer: Session Ale – Goldencoloured ale featuring Australian barley and a combination of Australian/American hops. www.whalebonebrewing.com.au

Whitfords Brewing Co

Brewing since January 2018

Brewing since September 2017 Located in Whitford City Shopping Centre and boasting a Skydeck with views of the Indian Ocean, the two-storey, 750-capacity venue has its own 12-hectolitre brewhouse. The core Beerland range is brewed on-site, as well as some seasonal releases, the first which was Yorkshire Gold – an ESB – catering for the local expat population.

Brew U (Brew-on-premise) Short for Brew University, this BOP operation in Canning Vale collaborated with Bright Tank Brewing to produce a milkshake IPA called Snob Bait. Their future plans include a commercial all grain system, growler fills, packaged sales and a bar. www.brewu.com.au

Blasta Brewing Company Brewing since March 2018

Signature Beer: Beerland Wheat – A brilliantly clear, Bavarian-style wheat beer with a soft mouthfeel, low bitterness and notes of banana and clove. Champion Australian Beer at the 2018 AIBAs. www.whitfordsbrewingco.com.au

Whalebone Brewing Co. Nowhereman Brewing Co. Brewing since July 2017 In a quiet little pocket of West Leederville, Nowhereman is a brewpub with a focus on supporting small local businesses. Their beers are all brewed on-site, and their core range is all five per-cent alcohol or under and highly sessionable, while their limited releases have included a series of cocktail-inspired brews and a recent Pink Boots Society collaboration – Girlsenberry Choc Bomb.

Brewing since September 2017 Whalebone is the second brewery to open in the north-west coastal town of Exmouth, taking its name from the whaling history of the region. Owned and operated by two local families, the brewery is literally a big shed, where punters can listen to live music while enjoying true-to-style beers and feast on pizza while the kids entertain themselves in the play area.

‘Blasta’ is Scottish Gaelic for delicious – a theme that is seen throughout this Burswood brewery. From their boldly flavoured and award-winning beers to their delightful haggis spring rolls, this is a venue that specialises in big flavours. Unusually for a brewery, Blasta is open for breakfast daily, and there is a café (Blasta Coffee) on-site, with a separate street entrance. The 20-hectolitre brew system pumps out eight core range beers, as well as regular special-release brews. In late 2018, a canning line was installed, meaning you can now take Blasta’s beers home, as well as find them in bottle shops across Perth. Signature Beer: Myway Grapefruit IPA – brewed with ruby red grapefruit, blood orange and four hop varieties with a burst of caramel malt sweetness for balance. www.blastabrewing.com

beer Impi’s core beer range bucks the trend for hop-laden brews and currently consists of an Imperial Marzen (a strong malty lager brewed to celebrate the brewery’s first appearance at the Freo Beerfest), a classic Belgian Blond Ale and their signature Rooibos Saison.

Brewing since March 2018

Signature Beer: Beer of the New Age – A golden-coloured American style pale ale with tropical fruit aromas driven by generous dry hopping. www.heroesandvillainsbeer.com.au

Impi Brewers Brewing since May 2018 After starting out at the brewery at Edith Cowan University, Impi Brewers moved into their own premises in Gnangara. The wholesale brewery is owned and run by a family who migrated from South Africa in 2005.

www.brighttankbrewing.com.au

Outback Brewing Brewing since June 2018 Started by identical twin brothers Peter and Adam Watts, they built the brewery from scratch in Peter’s bush block in Lower Chittering. Outback enjoyed success at the 2019 Perth Beer Fest, where they won the People’s Choice award for their selection of beers and ciders. Their beers are made using rainwater, Australian barley and hops and their ciders are made with fresh, local fruit. Signature Beer: Strawberry Milkshake IPA – A cloudy, pink-tinged, strawberry-spiked India Pale Ale sweetened with lactose. www.outbackbrewing.co

INSTAGRAM.COM/IMPIBREWERS

A new player in the Swan Valley, this brewery occupies a 100 square metre space at the Oakover Grounds winery. The Heroes are their core range beers – currently a pale ale, light spiced ale (Saigon Summer) and an IPA – while the Villains are their single releases, which ‘will steal your innocence and leave you craving more’. Heroes and Villains beers are available at Oakover Grounds winery as well as at a growing number of bottle shops and good beer venues.

(08) 9325 7145 100 Brown Street, East Perth

FACEBOOK.COM/IMPIBREWERS

Heroes & Villains

Signature Beer: Rooibos Saison – created by infusing a classic Belgian saison with the South African rooibos tea. The peppery, fruity and spicy saison flavours combine with rooibos, which provides a touch of red colour and a sweet, earthy finish. www.impibrewers.com.au

Microbrewery, Bar and Restaurant all in one

WWW.IMPIBREWERS.COM.AU

Bright Tank Brewing Co. Brewing since July 2018 Based in a former fashion warehouse in East Perth, Bright Tank is a microbrewery, bar and restaurant, founded by husband and wife team, Matt Moore and Gemma Sampson. The 130-capacity venue is compact and full

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VA S S EVA L L EY.CO M . AU

beer of character, with high ceilings and a long graffiti-decorated table running parallel to the 10-hectolitre brewing system and fermentation vessels. The beer selection is diverse and covers a wide spectrum of flavours – there’s always something light, hoppy, dark and yeast-driven on tap. The impressive restaurant serves creative dishes, featuring native ingredients and house-cured meats. A beer-gustation menu is available once a month, with each course carefully matched to a Bright Tank beer. Signature Beer: Brown Street Brown – an American-style brown ale with an appealing hop aroma, restrained bitterness and subtle coffee and caramel notes. www.brighttankbrewing.com.au

Funk Brewing beer since October 2018 Opening its doors in 2016, Funk Cidery stemmed from its owners’ original business in cold pressed juice. Their unpasteurized ciders are made with real fruit and without pasteurization, preservatives or sulphides, making them true living products. Some of Funk’s ciders are made using ‘beery’ techniques such as wild fermentation and barrel ageing and they even have a ‘saison cider’. In 2018, Funk began delving into brewing beer and have primarily focused on creative and experimental brews, such as their Blueberry Saison and a White Chocolate and Coconut White Stout (made with vanilla, lactose and cacao). Signature Beer: Honey Lager – A balanced palate of honey and biscuit malt with a slightly citrusy bitterness. www.funkcider.com.au

Signature Beer: Dark Ale – very smooth with chocolate notes and low alcohol (2.7 per cent ABV). www.summercreekrestaurantbrewery.com.au

Joondalup Brewing Co. (Brew-on-premise) Brewing since December 2018 Formerly U-Brew It Joondalup. www.joondalupbrewingco.com.au

Ogden’s Brewery Brewing since December 2018 Situated in South Perth’s heritage-listed Windsor Hotel (est. 1898) the brewery is run by father-and-son pair and third generation publicans, Geoffrey and William Odgen. Head brewer Damien Bussemaker uses the 6-hectolitre brewhouse to craft a highly sessionable range of beers, including a lager, German ale, session ale and pale ale, as well as some bolder special releases. Ogden’s beers are available exclusively on draught at The Windsor. Signature Beer: Arctic Lager – A straw-to-gold lager that is crisp, clean and very refreshing and drinkable. Firm bitterness and a medium hop character come from the use of noble Hallertau and Tettnanger hops. www.windsorhotelsouthperth.com

Bevy Brewing Co. Brewing since July 2018 Situated in Australia’s largest pub – The Camfield, next to Optus Stadium – Bevy Brewing is a joint venture between Lion (the company who owns Little Creatures) and the owners of The Camfield. Former Little Creatures brewer Andy Scade operates the 12-hectolitre brewhouse, producing Bevy First Lager, Prize Pale Ale and a third brew which changes with the season. Signature Beer: First Lager – a quenching and balanced lager that is dark in colour, yet light in body. www.thecamfieldbar.com.au/the-brewery

Little Island Brewing Co. Brewing since July 2018 Their beers are served out of six 1200L vats and brewed by Geoff Munday, who previously worked for the Swan Brewery and Sail & Anchor during the Americas Cup. Signature Beer: Craggy Brown Ale – modelled off the English Brown Ale style, a malt forward beer with notes of caramel, toffee, biscuits and roasted barley. www.theislandeq.com.au

Waverley Brewhouse Brewing since November 2018 The Waverley Brewhouse is a pub and nanobrewery in Cannington’s Westfield Carousel shopping centre. Unpasteurized beer is served direct from the tank, including their ‘core’ Session Ale and Lager, as well as some bolder seasonal releases. Signature Beer: Session Ale – A light coloured, light bodied ale with a fruity hop aroma, moderate bitterness and a bone-dry finish. www.waverleybrewhouse.com.au

Summer Creek Restaurant and Brewery Brewing since November 2018 Located in the country town of Bakers Hill on 98-acres of undulating paddocks, in addition to brewing their own beer, Summer Creek grow and produce almost everything they sell, including wood fired pizzas, bread, pastries, cakes, homemade honey ice cream from their own hives and a range of products from their own fruit trees.

Golden West Brewing Co. Brewing since February 2019 In 1896, JJ Wallis established the Golden West Company in Leederville, which produced a range of aerated beverages. Golden West Brewing Co. is the rebirth of the historic Leederville brand – they have adopted the original logo and operate just a couple of hundred metres from Golden West’s original location. Golden West beers can be found on taps across the wider Leederville area. Signature Beer: Golden West Classic – A hop forward golden ale that is light-bodied and highly palatable to seasoned craft beer drinkers and new drinkers alike. www.goldenwest.beer

beer

HOME BREWERS Want a pro to check out your set up? We can arrange it...

Wild Hop Brewing Company Brewing since February 2019 Situated on an expansive rural Yallingup property in a new 150-seat brewpub, Wild Hop don’t have a core-range of beers, so you can expect a different (but always tasty) selection each time you visit. The first batch to come out of their 12-hectolitre brewhouse was a Russian imperial stout which has since been put in Cabernet barrels and there are plenty more barrel-aged and sour beers in the works. Five acres of the property have been set aside for growing hops and they are already growing Cascade and Chinook, which will be used in wet-hopped beers.

has crafted Freestyle’s hop-driven core range beers, all of which are some variety of IPA – West Coast, red, black and imperial.

Brewing since April 2019 In Bassendean, just down the road from BrewCorp, where Feral and Nail Brewing’s beers are produced, is a much smaller, much younger brewery. The wholesale brewery sells their beers in 500mL cans, which can be found in good bottle shops and for takeaway from the brewery, where visitors can also sample their products. Owner and brewer Mark Smith

Call 0403 344 143 or email info@menumagazine.com.au

Signature Beer: Booty Hop IPA – a hoppy West Coast style India Pale Ale. www.facebook.com/freestylebrewingaus

Signature Beer: Short Shorts Czech Pilsner – an easy pick because it’s the only Wild Hop beer that isn’t a one-off release. A classic Pilsner, lagered for a minimum of seven weeks in tank, providing a bright and crisp lager character. www.wildhopbeer.com.au

Freestyle Brewing

Get tips & great advice from industry experts.

The Sophisticated Beast Brewing since May 2019 Operating out of Vasse, not far from Cheeky Monkey’s new facility, The Sophisticated Beast brews farmhouse ales and hopped and oak-aged cold brew coffee as well as growing oyster mushrooms, which are sold at the local farmers' markets. The brewery is open via appointment, where you can taste their beers and coffees and purchase takeaways.

Ogdens Brewery was established in 2018, a microbrewery located at your South Perth local – the Windsor Hotel. Ogdens Brewery intends to provide both Windsor regulars and craft brewing aficionados with freshly brewed, delicious beer made right on the premises. Here, you can enjoy Ogdens craft beers on tap while soaking in all that the Windsor has to offer. With the microbrewery, a garden bar, sports bar and restaurant, there’s something here for everyone. The Windsor Hotel 112 Mill Point Road South Perth, WA 6151 (08) 9474 2229 ogdensbrewery@windsorhotel.com.au windsorhotelsouthperth.com/ogdens-brewery

beer Signature Beer: Margot – an easy drinking yet complex blonde farmhouse ale that is fruity, rich and creamy with some saison funk. www.beast.beer

Dingo Brewery (Brew-on-premise) Brewing since June 2019 Formerly U Brew It Midvale, the business underwent a rebranding in mid-2019. www.dingobrewery.com

14K Brewery Brewing since August 2019 Proclaiming to be ‘for those who love beer and food with an environmental conscience,’ the brewery is named after the 14,000+ 4WD tyres that will be housed within the walls of its (soon to be built) building. This is an important part of 14K’s sustainable philosophy – instead of ending up in landfill, the tyres will provide insulation, greatly reducing their heating and cooling costs. The brewery recently launched at the Taste of Chittering, serving their beers and low-sugar soft drinks, which are flavoured with native plants.

2019 AHA A O N HOSPITALITY

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Signature Beer: None yet, for now production is limited and 14K’s beers are available in small quantities at farmers' markets. www.14kbrewery.com.au

King Road Brewing Co Brewing since September 2019

distillery Running with Thieves brewery and g out of agin pack and ing brew n begi to is set 2019. ber their brewery in Fremantle in Octo com ves. www.runningwiththie

The family owned and operated brewery set on 90-acres of farmland, is located in Oldbury, 40 minutes south of Perth. After starting out in 2017 with their cider press, King Road expanded into beer production on their 15-hectolitre brew system in 2019.

should In Bibra Lake, Erosion Meadery by the ) wine be selling their mead (honey dy alrea have and time this goes to print and ing Brew an Artis with collaborated which are a Indian Ocean to make braggots, hybrid of beer and mead. www.erosionmead.com.au

Signature Beer: Pilsner – a crisp and refreshing lager. www.kingroadbrewingco.com.au

late 2019 Swan Valley Brewery is due to open function and with a fully operational kitchen areas.

Fantom Brewing Co

to launch The Seasonal Brewing Co. is set this goes as s their 18-tap venue in Mayland beers to their ct expe to print. You can ge with chan that ts dien ingre l feature loca y Watts Brod er brew d Hea ons. seas the an and previously worked at Indian Oce Homestead. www.seasonalbrewing.beer

Brewing since September 2019 Fantom Brewing Co, based in Scarborough released their first beer - a rye pale ale dubbed “Ryes Garry” in September 2019. Find them on Facebook

beer

COMING SOON

Co. has Construction for Shelter Brewing shore, Fore elton Buss commenced on the . The Jetty elton Buss ic icon opposite the . The 2020 g Sprin in open to due is brewery erly form aro, head brewer will be Jason Cred of Blue Mile Brewing.

currently in Albany Brewing Company are out of the ed hiatus, having previously brew 2017. You ber Octo White Star Hotel since n soon. agai nd arou them see can expect to eventually Three local cideries have plans to Cider Core – ing diversify into beer brew Co. r Cide muk Runa k, Broo in Pickering r in Cide le App d Nake and ham in Strat Karragullen. www.corecider.com.au www.runamukciderco.com.au www.nakedapple.com.au antle Beer For information about the Frem Festival Beer t Craf t Wes h Festival and Sout 78. page on ion sect s date our to go please by Jeremy Sambrooks

Support your local food manufacturers. Available at selected local independant food outlets as well as selected cafes and restaurants.

For more information go to www.crumpagencies.com.au

food

Perth's (almost)

24 Hour Food Challenge

o you remember a time when it was almost impossible to order dinner after 9pm in Perth? Except for a few dubious late-night options, you’d be told the kitchen had closed and if you were lucky you would be offered coffee and cake. Thankfully, that is no longer the case with round the clock dining available throughout Perth’s inner-city enclaves. Join me for an epic (almost) 24-hour food adventure around Perth. To make it more interesting, we’re going to use public transport or travel on foot where possible to work off all that deliciousness. Up for the challenge?

What better way to admire the city than from the South Perth foreshore, especially when twinkling across the Swan River at night. But we’re getting an early start and now that the warmer weather is taunting us, the Acai Corner food truck has returned to the Coode Street Playground, blitzing up healthy fruit concoctions from Thursday to Sunday from 8.00am onwards. Or we could grab a coffee at any of the cafés on Mends Street, including the Mends Street Café, Atomic Espresso or Heath Freak Café South Perth. With caffeine pumping through our veins we’re ready to walk the Swan River Loop trail, which spans for 10 kilometres, but we’re only

going to be walking less than half of it via the Freeway bridge to Elizabeth Quay. To save our stamina, we could take the South Perth ferry instead, which operates every 30 minutes from 6.30am on weekdays and 7.30am on weekends and be at Elizabeth Quay in eight minutes. As we’re peckish, on weekends we could have breakfast at The Island at Elizabeth Quay (home to Little Island Brewing Co.) and enjoy the many attractions at Elizabeth Quay such as a Captain Cook cruise, the Bell Tower and the Elizabeth Quay Bridge. But instead we’re going to stroll into the heart of the city and head to the Intercontinental for breakfast at the Spanish-inspired Heno & Rey. This elegant hotel also has snacks to go (including tasty Portuguese Custard Tarts) from Graffiti. Stroll up to King Street and have breakfast at Tiffany’s or at any of the high-end retailers on this swanky street. If we only snacked, we’d be justified in indulging in some yum cha in Northbridge, just a short walk via Yagan Square. Mind you, Shy John Brewery & Yumcha in Yagan Square has an innovative take on classic dishes such as the black dumplings and smoked duck. From here it’s a short walk to the free CAT bus service or train station (check with www. transperth.wa.gov.au to plan the journey) to West Perth for lunch at Julio’s, an old Italian favourite that has had a refurbish, including the addition of the Sage Hotel. Or head to Subiaco’s The Corner Italian, for Chef Caleb Azuka’s handcrafted Burrata and pasta. After lunch stroll into Subiaco and enjoy the many shops and coffee stops along the way, especially Brew-Ha Subiaco, one of Perth’s first coffee roasters. Kings Park is an easy walk from West Perth through the Botanical Gardens, Lotterywest Federation

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Walkway – or simply order a coffee with staggering city views. Alternatively, we could just as easily head over to Ischia, on Mt Lawley’s Beaufort St for a wood-fired pizza or to Leederville for a diverse range of cuisine ranging from Asian to Spanish, and finish off with coffee at Cranked. Both Leederville and Mt Lawley are favourite hotspots with outstanding food, shops and bars. Now we’ve enjoyed our passeggiata, meaning to stroll in Italian, jump on the train as we’re heading back to south of the river to Blasta Brewery tucked away in Burswood. Of course, Uber or a taxi is always an option too. Blasta’s boldly flavoured beers have won them loads of awards. On site is Blasta Coffee and interestingly, they’re also open for breakfast, and have a good selection of single malt whiskies and some Scottish influences on the lunch and dinner menus – if you felt like turning this itinerary on its head. Maybe you’d like to freshen up for dinner so head back to your digs for an outfit change and head to the Pan Pacific Hotel for your reservation at Uma Restaurant. Perth’s first and

only Peruvian restaurant has added another dimension to our dining scene. For first timers we recommend the Ceviche Experience or Journey Menu taking you through the ocean, valleys and paddocks of Peru. The party’s not over yet. Continue onto any of Northbridge’s small bars which have their own specialties ranging from gin to tequila. If you’re still hungry, Uncle Billy’s Chinese Restaurant is open until 4.00am (except on Mondays). Even Northbridges needs a rest sometimes. by Carmen Jenner

You can also cycle this journey by hiring a bike from Spinw ay (www.spinwaywa.bike). Collect your bike and helmet from 53 South Perth Esplanade and return them to the many outlets across the city, including in front of the Novotel which is across the road from the Pan Pacific Hotel.

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food

Hotel Dining O

nce upon a time, if you yearned for fine dining in Perth you’d head to a hotel restaurant. Who can forget Windows at Burswood or Gershwin’s Restaurant at the Hyatt? With the recent increase in high-end hotels, the appeal of fine hotel dining has also increased, and what’s old is new and appetising once again. If there’s two destinations that understand incredible hotel dining experiences, it’s Asia and Europe. The Savoy in London and Hotel Cipriani in Venice are just as famous for their food as they are for their luxurious digs. The Sofitel Legend Metropole in Vietnam’s Hanoi has fed the likes of Robert de Niro and Bill Clinton pho and fine French fare. Tokyo’s Park Hyatt was made famous by the movie Lost in Translation and while Kobe beef wasn’t featured on screen, the hotel’s New York Bar provided plenty of Japanese whisky and chemistry between Bill Murray and Scarlett Johansson.

When Bill Murray came to Perth in November 2018 and performed at the Riverside Theatre, it’s probably safe to assume he stayed at Crown Perth and perhaps dined at Nobu and Rockpool (I swear I wasn’t stalking him) – but those incredible dining options wouldn’t have been his only choice. The Santini Grill at the lavish GT Perth was awarded New Restaurant of the Year at the 2018 WA Good Food Guide Awards. Featured in our last issue, we couldn’t help but be impressed by the handmade pasta hung in the semi open plan kitchen in preparation for the duck bolognese with duck crackling – I hope to return for the black Berkshire Sicilian sucking pig and succumb to their QT Dream beds upstairs. Uma Restaurant has one of Perth’s unique menus where Peruvian flavours shine with alpaca croquettes, coffee salt-baked potatoes and an entire ceviche menu perfectly paired with Chilean and Argentinian wines. Situated in the Pan Pacific Perth, they’re offering wellpriced package deals for accommodation

and a Peruvian Journey. Longstanding Italian favourite, Julio’s Restaurant received a new lease of life with the opening of the attached 4-star Sage Hotel. Antipasto plates, tapas, handmade pastas and locally sourced meat and seafood continue to make this not only a favourite for West Perth’s suits but now also for tourists thanks to their city-view rooms. Although not an obvious choice, the Firehouse Restaurant situated at the County Comfort Hotel in Belmont just moments from the Perth airport goes from strength to strength each year, especially since the renovation of the hotel. The honest menu showcases Western Australia’s outstanding produce including beef and Exmouth prawns. Over 400 rooms are soon to open at Elizabeth Quay, including the Ritz-Carlton, with riverside dining and swanky apartment living. In the meantime, the Quay Perth located on The Esplanade has overlooked the river for as long as anyone can remember. It has recently had a stylish make-over to its

carte dining. On the edge of the Margaret River township and situated in the Margaret River Resort, The River had a new lease of life in 2017 with a fusion of Australian and Asian flavours paired with local wines. Dome recognised the appeal to position themselves in the accommodation market, as they’ve been buying up derelict heritage buildings across the State and transforming them into boutique hotels. The Farmer’s Hotel in Northam and the Hordern Hotel in Narrogin are scheduled to open over the coming months, and the Premier Mill Hotel in Katanning opened in 2018, and is becoming known for the sophisticated rooms, wine and sharing-plates, compliments of the Great Southern Region. Keep heading down the Great Southern Highway to Albany and within the inconspicuous Dog Rock Motel, Lime 303 draws on its prime Great Southern location sourcing ingredients directly from farmers to the plate, including Albany squid, Esperance honey, Mount Barker Chicken, Prince Berkshire Pork, local oysters, crocodile and emu. Supposing you didn’t have time to burn, The Marina at Mindarie Marina offers stylish ocean view rooms and onsite The Boat serves Western Australian seafood including barramundi and ruby snapper washed down with craft beer from the onsite Indian Ocean Brewing Company. Western Australia certainly has come leaps and bounds over the past decades in terms of its dining options within hotels and, in many cases, transforming the hotel into a destination with little reason to leave the complex for the duration of your stay. And why would you want to leave world-class cuisine and high-thread count, especially if you can indulge in both simultaneously? 80 rooms, including a 24/7 co-working space, rooftop HQ Bar and Kitchen with a Chinese fusion menu and outstanding Swan River views. Heading south to the Margaret River region, Cape Lodge is one of Australia’s leading boutique hotels, and that’s partly due to its French-inspired country fare with ingredients sourced from their kitchen garden and seafood freshly plucked from nearby pristine oceans. And if you order room service you can even gorge on all that decadence in your pyjamas, or if you’re lucky, in the oversized bath fed by your honey. Household name Lamont’s also offers in-room dining at the self-contained accommodation at Smiths Beach Resort in Yallingup with their hampers and ready-to-eat meals, although it is worth getting dressed for all day brunch, tapas or decadent a la

by Carmen Jenner

ntle’s East Frema

GEORGE STREET

Festival

Sunday 1st December 2019 11am til 7pm

Celebrating THIRTY years in the Community ■ Street food ■ Free family fun ■ #eastfreo food & art ■ ■ ■ ■

Focus on sustainable living Interactive community displays Entertainment & activities Handpicked artisan stalls Find us on Facebook ‘George Street Festival’ #eastfreo events online eastfremantle.wa.gov.au/events Presented by:

Sponsored by: Fremantle Ports

Supporting RMHCWA “UP ALL NIGHT” Community Partners ■ Act Belong Commit ■ Cabin ■ Daniel Ink ■ Duke of George ■ EF Football Club ■ EF Junior Cricket Club ■ EF Primary School P&C ■ Glyde In ■ Gratias Café ■ Hurricane Dragon Boat Club

■ Life Education ■ Lillis Electrical ■ Menu Magazine ■ Museum of Perth ■ Pash Dessert Co ■ The Baha'i Faith Youth Group ■ The Photography Project ■ Tony Jones Art ■ Young George

health

When Salad becomes

Intolerable WE ALL HAVE FOODS THAT MAKE US FEEL UNWELL WHETHER IT’S DUE TO DISLIKING THE TASTE, A PSYCHOSOMATIC CONDITION CAUSED BY TRAUMA (WHO DOESN’T HAVE A BAD CHILDHOOD FOOD MEMORY) OR A PHYSICAL REACTION.

arlier this year I watched a movie called The Hustle where one of the lead characters played by Rebel Wilson claimed she suffered from salad intolerance. It got me thinking because even though it sounds ridiculous and I’d never heard of it, perhaps it really does exist. We all have foods that make us feel unwell whether it’s due to disliking the taste, a psychosomatic condition caused by trauma (who doesn’t have a bad childhood food memory) or a physical reaction. I hardly ever ate meat when I was younger because it made me feel unwell but I can’t get enough of it now. You may think this article is taking the piss, and to some degree it is, but let’s not forget that not long ago I went vegan for seven months and I do have many family members who are either vegan or vegetarian. I won’t even delve into the subject of how a vegan or vegetarian diet effects the brain. There are varying degrees of food intolerances ranging from mild symptoms such as discomfort with digestion, irritable bowel and headache. Whereas, a food allergy is more serious because the immune system reacts to a food, which can be life threatening. While food intolerances are all part of the norm in the food industry, even some of the most well-known chefs and food and beverage managers I spoke to were unaware of salad intolerance. However, there are a few who are more than familiar with it. Lowri Connolly who oversees Uma Restaurant at the Pan Pacific Hotel said, "I have close family members who are unable to eat anything grown above ground and meant to be eaten with the skin on. It’s an unusual allergy but like all food allergies, it’s super important to be taken seriously." Believe it or not, any kind of food, even vegetables, has the potential to cause allergic reactions. There are some vegetables that are more likely than others to cause a reaction

such as aubergine, mushrooms, onions, peppers, potatoes, sweetcorn, beetroot, cabbage, carrot, celery, garlic, cucumber and even lettuce. According to the US Library of Medicine, a lettuce allergy is a Lipid Transfer Syndrome (LTP) and is the most common cause of food allergy in the Mediterranean, with a peach allergy acting as the primary sensitizer and lettuce as being the main cause of LTP. More often than not, a lettuce allergy isn’t an isolated condition and a sensitivity to pollen is a frequent co-factor. Philip Cambell, the head chef at Firehouse Restaurant said, "Salad intolerances are a thing but not an allergy as such. It’s an immune reaction to do with the lipid response if I remember correctly." Scientifically I needed some more facts so I turned to a study prepared for the Anaphylaxis Campaign in the UK. I discovered there are more instances of food intolerances and allergies common in people who are already allergic to pollens and suffer from hayfever. Due to the similarities between the proteins found in pollen and those also present in vegetables and fruits, an antihistamine can help. More serious allergies can occur that aren’t related to pollen, and although rare, there may even be a risk of anaphylaxis. Some people are sensitive to the naturally occurring chemicals found in many foods. Chef and personal trainer at Hospitality Solutions Daniel Whitehead said, “There’s plenty of organisms found within fertilisers and farming components and I know of several occasions where an allergic or cross contamination reaction has occurred generally from salads being washed when there’s a mix between leaves like mesclun, beetroot leaves and baby rocket.” Daniel added, “There are allergies everywhere these days, but an allergy to cos lettuce or iceberg is doubtful, but not impossible.”

There was an article published about a woman who discovered her body was unable to break down fibrous foods that caused bloating. The article was titled, "I quit eating salad for good and I've never felt healthier”. Clickbait or not, it seems that salad intolerance is an actual thing. Our bodies react in all kinds of ways to various foods, and salads are no different. There are eight foods around the world that are commonly associated with allergies or intolerances, with salad (usually lettuce) trailing in at ninth place. Maybe you have a salad intolerance or allergy? Perhaps your friends find it amusing or maybe you’ve been too embarrassed to admit to a fear of lettuce. There’s not a great deal of evidence in Australia to support salad intolerance, but there is some information at www.allergy.org.au, although nothing beats a chat with a medical professional. But be warned, you may never have any chance of convincing your kids to eat their greens again. Thank you to the Anaphylaxis Campaign in the UK www.anaphylaxis.org.uk, the US Library of Medicine www.ncbi.nlm.nih.gov and the NSW Food Authority www.foodauthority.nsw.gov.au for their help. by Scott Arnold-Eyers

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education

DJINDA NGARDAK

repare Produce Provide (PPP) is a local not-for-profit organisation established in 2013 by a group of passionate WA educators. Since 2015 PPP has been helping indigenous youth gain experience in the local food and tourism industries. Every year PPP holds a week-long culinary camp called Djinda Ngardak where Aboriginal students from around WA take part in activities to develop their skills and knowledge to help them establish careers in food, hospitality, agriculture and tourism. Camps have been held at the campsites Kambarang (Margaret River 2015 and 2016), Kartanup (Perth 2017) and Kinjarling (Albany 2018), which will also host the 2019 camp. Each camp culminates in a gala dinner

prepared by the students and guided by the mentor chefs. The 2017 dinner was held at Government House with notable guests including the Governor General and at the Albany Entertainment Centre in 2018. Djinda Ngardak means ‘Under The Stars’ so ‘Kinjarling Djinda Ngardak’ – known as KDN - translates as ‘Albany Under The Stars’. It’s a fitting name for a life-changing program that enables young Aboriginal people to work in industries important for Western Australia. The camps have a strong focus on the innovative use of bush foods used in the meals the students create, thus supporting the emergence of native bush foods as important ingredients in modern Australian cuisine.

“This is the only place in the world where these foods are found. They’re totally unique,” says Reece Lardi who is one of KDN’s mentor chefs. Students who show promise in developing careers working with food and their own culture are chosen from schools from across WA. When the students come together there is a sharing of culture and ideas. Some students have brought new ideas to the table, for example the traditional way of cooking bush turkey in remote WA. They learn to prepare nutritious and high-quality meals and are encouraged to bring bush foods from their home to incorporate into their dishes.

food PPP co-founder Catherine MacDougall says, “We’re empowering the youth to tell their stories. For these Aboriginal students, wellbeing is when they have connection to their country and culture. We give them opportunities to experience how their ideas may be useful in tourism, agriculture and of course, hospitality and food.” Participants work with top chefs such as Anna Gare, Melissa Palinkas (Young George – Fremantle), Paul Iskov (Fervor), David Gilmour, Silas Masih (Pepper and Salt – Denmark) and indigenous chef Reece Lardi (formerly Stable Hands – Fremantle). Chef David Gilmour has a wealth of experience in the WA food scene and serves as culinary director of KDN. "I still get a buzz seeing the students smile when they see the possibilities of what is out there for them," he says. The dishes prepared by the students depend on seasonal ingredients available at the time, but include seafood, kangaroo and other meat dishes as well as healthy salads, vegetables and showcasing native bush foods to add excitement to an already diverse menu. During the camps, students visit working farms (some run by the Aboriginal owners) to see how native foods such as marron are farmed and then they cook at a local restaurant, such as Pepper and Salt in Denmark. They also visit local areas of cultural importance such as the 5000-year-old Kalgan Fish Traps and Green Pool in Denmark. Some students from remote areas have never seen a forest such as the Karri seen from the famous Treetop Walk.

Aboriginal elders talk and take the students foraging for local bush foods. After learning about indigenous painting techniques and pooling ideas from their own local culture, the students spend evenings working on a group mural, which is used to promote the next year’s camp and represent their own group. Calum MacDougall, who supports the program with his wife Cath says, “Travellers around the world are increasingly ready to experience authentic Aboriginal culture. These young people are going back to their towns and communities empowered to drive that knowledge and create new jobs and careers. We celebrate youth and we celebrate culture. All the stories evolve around food and it’s great to see.” PPP also runs a program called ‘5000 Meals’ where secondary students work with chefs, industry professionals and sponsors to deliver over 25,000 meals to the homeless and other people in need. The Djinda Ngardak project is aided and supported by groups including Tourism Australia and other local, government and individuals. PPP would like to acknowledge and thank the Menage Elders of the Great Southern. Tickets for this year’s KDN gala dinner held at the Albany Entertainment Centre on 23 November 2019 are available at $100 per head. by Liz Packwood

industry

MUSIC fit for royalty Y

ou might recall our More Music Royalties article from issue 25. It’s an ongoing hot topic for café, restaurant and bar owners navigating their way through the licencing regulations from two separate agencies – PPCA (Phonographic Performance Company of Australia) and APRA/AMCOS (Australasian Performing Right Association/ Australasian Mechanical Copyright Owners Society), collectively known as the PROs, the Performing Rights Organisations. APRA/AMCOS represents the rights of the songwriters, composers and publishers, while PPCA provides licences covering the recording and/or music video of a song. I don’t know about you, but these acronyms alone are confusing enough and with those in the food service industry already under the pump, quite frankly, the extra admin isn’t something any business owner needs. Thankfully, OneMusic Australia came to the rescue in July 2019 and simplified music licensing by bundling together music licence transactions with Australia’s two music rights management bodies – PPCA and APRA/AMCOS. OneMusic Australia allows

businesses to establish and maintain their licence in one place and online by giving greater transparency to the process of music licencing. As part of the initiative, there is a bespoke dining scheme to cover the entire food service industry ranging from restaurants, cafes, takeaway outlets, bistros, counter service fast food franchises, full table service restaurants to beachside fish and chip shops and essentially any commercial enterprise preparing meals and hot drinks. There is a separate music licence scheme covering dining spaces within hotels and bars. Any business in the food service industry that uses music in a commercial place must pay royalties and the way this is worked out depends on a number of factors including the number of staff, seats and capacity. For example, a patisserie/café with a seating capacity of 12 has background music for dining via a streaming service would be on a Gold Package. They may also have music on hold for one phone via Spotify and their total music licence fee per year is $1000, which is less than $3 a day.

ANY BUSINESS IN THE FOOD SERVICE INDUSTRY THAT USES MUSIC IN A COMMERCIAL PLACE MUST PAY ROYALTIES AND THE WAY THIS IS WORKED OUT DEPENDS ON A NUMBER OF FACTORS INCLUDING THE NUMBER OF STAFF, SEATS AND CAPACITY. Tom Fisher of Clancy’s Fish Pubs has taken a keen interest in the progress of OneMusic Australia and says, “We have four venues with a combination of background, live and other music licences all due for renewal in different months of the year. With OneMusic Australia, we will be able to manage our roster of music licences in one transaction once a year and online.” Tom believes that the backend of business has been made a whole lot easier

and adds, “Streamlining will help get our fees into the hands of musicians more efficiently.” A Gold Package also covers any a la carte restaurant with a seating capacity of 45 that has background music for dining via a streaming service, as well as free live music performances for 30 nights a year and pay their performer $500 a gig. Their total music licence fee per year is $1710 at less than $5 a day. A takeaway and dine-in fish and chip shop with a seating capacity of 10 with background music for dining via one radio station such as mix94.5 will have a total licence fee of $150 per year at less than 50 cents a day. The introduction of the OneMusic Australia initiative coincides with a deeper understanding by Australian hospitality businesses. Music played for the benefit of customers and staff supports their brand and reputation at the same time as boosting the bottom line. APRA/AMCOS represents over 100,000 members who include songwriters, composers and music publishers. APRA was established in 1926 at the time of the advent of radio and AMCOS was established in 1979 to manage new mechanical royalties

that came into the market. APRA and AMCOS formed an alliance in 1979. As part of the OneMusic Australia initiative, PPCA has sub-licenced its public performance rights to APRA/AMCOS. PPCA was founded in 1969 by the major record companies as a music rights management organisation that grants licences for recorded music and music videos, and then distributes the net licence fees collected to its licensors (generally record labels) and registered recording artists. PPCA represents thousands of major and independent Australian recording artists and record labels. Australia isn’t the only country to have more than one collection agency for royalties owed to music creators. APRA/ AMCOS and PPCA are charged with licencing organisations and businesses to play, perform, copy, record or make available their members’ or licensors’ music. Those fees, referred to as royalties, are distributed accordingly. By streamlining the licencing process and slashing administration time in half, those in the food and music industry aren’t the only ones to benefit from OneMusic Australia. As customers blissfully enjoy the ambience, they remain oblivious to the rigmarole involved in seamlessly serving music with their food, just as it should be. by Carmen Jenner

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travel

New York's JEWISH Food Scene T

hirty years have passed since Meg Ryan made cinematic history with THAT unforgettable climatic scene in When Harry Met Sally. While she orgasmically made her point, there’s certainly no fakery involved in pastrami sandwiches or bagels in New York City (NYC). After all, hundreds of years of civilisation have gone into the creation and enjoyment of Jewish food. There are few things as comforting as a matzo ball soup, as falling snow silences the city, or as iconic as Katz’s Delicatessen in the Lower East Side (LES) to have what she’s having. Given a large proportion of the Jewish community who emigrated from Poland to NYC ended up in the LES, this gritty neighbourhood houses the largest Jewish population outside of Israel. The first recorded Jewish settler arrived in the mid-1600s, with the greatest influx in the late 1880s bringing with them their traditions, synagogues and food. Located between the Bowery, East River, Houston Street and Chinatown’s Canal Street, tenement buildings are synonymous with the LES. Where the crowded working class once spilled out onto the filthy sidewalks, hipsters have now claimed it their own with funky bars,

restaurants, galleries and shops. Once home to Lou Reed and, rumour has it, Lady Gaga has digs in the LES: Bill Clinton and the late Anthony Bourdain also got their pastrami fix from Katz’s. On arrival to Katz’s you’ll be handed a yellow ticket and, whatever you do, don’t lose it as it will cost you $50 if you don’t return it when you leave. Work out what you want to order before you get to the counter, or you’ll be yelled at.

You’ve probably gathered by now that Katz’s Pastrami Hot Sandwich is legendary. It’s cooked for so long and is so tender and juicy that it would fall apart using a meat carver and must be hand carved to order. It’s best ordered with matzo ball soup, which are bready dumplings served in a homemade chicken broth - chicken soup for the Jewish soul. Many also order sides (knish) of potato, broccoli, spinach or the noodle dish, kasha. The serves are obscenely large so pace yourself and be like a New Yorker and take the leftovers to enjoy later.

WHAT IS PAST

Other Kosher favourites include chopped liver (“What am I, chopped liver?”) and the Corned Beef Hot Sandwich, where the beef is dry cured for a month. Add Swiss cheese and sauerkraut and turn it into a Rueben Hot Sandwich, and a side of pastrami if you’re up to the challenge. There’s always a side of pickles to help cut through the grease. Another nostalgic favourite in the LES is Russ & Daughters known for their smoked fish, caviar, baked goods and bagels. New Yorkers take their bagels very seriously and

IT’S KOSHER IN PERTH Jewish dietary Kosher food conforms to re the saying regulations and that’s whe . from es “It’s kosher” originat serve bagels, Many cafes and bakeries at the Perth re vido Pro but the Kosher a Kosher is ion gat gre Con Hebrew ery, including grocery, butcher and bak your favourite with boiled bagels. Check own pastrami r you e reat butcher and re-c sandwich stacked high. ish favourites Satchmo Café serves Jew chicken soup, such as bagels, matzo ball and corned try) knish (Jewish potato pas beef.

RAMI? It’s usually be ef and somet imes pork, mutton or turk ey that’s brined , seasoned, smoked and st eamed.

believe that no bagel ever tastes as good as it does in New York due to the water. Joel Russ migrated from Poland in 1907 and made a name for himself selling herring out of a barrel on a pushcart. Now a fourth-generation family business, smoked salmon slicers work in an open kitchen at Russ & Daughters honouring an over-the-counter tradition. I lined up for 45 minutes in Midtown’s Essa-Bagel, which was founded by an Austrian baking family who have been hand-rolling bagels for 40 years. I had no idea there were so many variations ranging from cinnamon raisin and nine grain with honey, and that’s just the bagels. The choice of cream cheeses included chocolate chip, sundried tomato and cheddar. If you’re in a rush you can avoid the line and buy the fillings and bagels separately and prepare them yourself. Late one rainy night I stumbled upon 2nd Ave Deli and I learned two things. Seinfeld filmed an episode in this deli and New York is a city that does sleep as the deli was closing. They gave us our matzo ball soups to go and directed us to the tiny bar next door which was open until the respectable wee hours. While delis used to be dime a dozen, especially in the LES, the ones that have survived have done so because of their loyal following and traditions. It’s difficult to imagine any place in Perth being in operation for so long, but there are Kosher options that don’t require a gruelling 30-hour flight, 12 time zones away. by Carmen Jenner

celebrity chef

A Peruvian Master E

xecutive chef Alejandro Saravia is best known for bringing Peruvian cuisine to Australia. Born in Peru, he went from Peruvian culinary school at 16 to cooking in top restaurants around the world. Working kitchens in New York, Barcelona, Paris and London – including the esteemed Sails on Lavender Bay – the coveted chef has worked with some of the best, including Heston Blumenthal at The Fat Duck (London). In 2007, a year after he arrived in Sydney, Alejandro founded A Taste of Peru, where he shared his knowledge of Peruvian food through degustations, cooking classes and gourmet tours. Alejandro now has two celebrated Peruvian restaurants in Australia – Morena in Sydney, which paved the way for South American cuisine in Australia, and Pastuso, a cevicheria, pisco bar and Peruvian grill in Melbourne. Pastuso has won countless awards including Best New Restaurant and Best Specialty Restaurant. Why did you decide to become a chef? I’ve always been really passionate about food and good hospitality. Growing up in Peru where food is a big element in our culture it was easy to fall in love with the fact that as chefs we can not only prepare good food but also represent a whole culture.

How would you explain Peruvian cuisine? It is one of the best-kept food secrets in South America and well known for its exquisite taste, variety and ability to incorporate influences from different times and cultures. Peru’s three regions, Coast, Andean Sierra, and the Amazon jungle, together with the rich variety of wild fish and seafood harvested from the Pacific Ocean, have made Peruvian cuisine an important expression of its culture and as revered as Peru’s ceramics, textiles, art, music and literature. What encouraged you to move to Australia? I was in Paris and working at a 3 Michelin Star Restaurant. I was enjoying it but I needed to discover cultures other than European. A friend of mine lived in Sydney and she convinced me to apply for a working holiday visa. At that time (2006) the food scene was growing nicely and provided great exposure to Asian and Australian flavours (completely unknown to me). My plan was to stay for one year and go back to Paris, and here I am after 13 years learning more and more about Australia.

Wines of Wild, and recently discovered Peoples Inn Dumpling House. Do you have a favourite ingredient to use in your cooking? Peruvian chillies are mild and flavoursome and bring another dimension to a dish, providing a hint of spice that works well with citrus flavours.

Your inspiration comes from your grandmother’s cooking. Is there a dish of hers that stands out? My grandmother is an amazing old-fashioned cook, and her speciality is spoon dishes (stews). She makes a delicious traditional Peruvian-style Arroz con Pato – which is creamy rice cooked with dark beer, duck stock and Peruvian sundried chillies, finished with a light coriander paste and served with a confit duck leg. Another staple is her Budin de Pan (bread pudding) which is featured on UMA’s menu and has become one of our guests’ favourite. What do you miss most about Peru? It gave me a different vision on the basis of cooking. I studied at a French culinary school but being close to the source of the ingredients gives you a different perspective of what food and cooking are about. Peruvian culture has a lot of respect towards nature and it’s represented in the way we combine our ingredients and by not camouflaging them with too many flavours or spices. Appreciating Mother Earth and the way seasons work is the most valuable lesson I take from the way we see food in Peru. I can see that this appreciation of the seasons and providence of food is becoming an important issue in the hospitality industry in general so I am happy that I get to be involved in that here in Australia too. What is your favourite TV show that you have been a part of? Getaway where I co-hosted two episodes. We travelled to Peru and went from markets to high-end restaurants and explored Lima and Cuzco. It was an amazing experience as I had lived in Australia for five years and the opportunity gave me the chance to rediscover my roots and see how Peru was evolving.

What is your favourite dish to cook and your favourite to eat? I love to roast at home, and work with raw fish and seafood. I am trying different combinations of dressings, marinades, sauces all the time. What would you whip up for a private candlelit dinner? I would go for a sharing style of dinner - oysters with a traditional mignonette dressing, some cured fish with a turnip pesto, and pickles with toasted rye bread, and a roast of some kind. For dessert, I like to keep things simple so it would be herbal infused yoghurt, honey and fresh roasted fruit. What’s the craziest thing you’ve heard about yourself? That I look like Ricky Martin when I shave. What drink would you reach for first after a hard shift at work? I like bitter drinks so a go-to would be a Negroni or a Boulevardier. What’s next for you?

Bushlolly Aboriginal Australian Native Foods specialize in fresh and frozen native food – including fruit, vegetables and fresh herbs. Go to our web site to find distributors or visit our cafe at 5-15 Sharpe Avenue, Karratha We also provide Authentic native foods to cater for any type of event

I am focused on developing UMA in Perth. We had a great start but it is still a new restaurant that is bringing a new concept to a new market and will require some time to educate people on Peruvian flavours and our style of cuisine. In Melbourne, I am finalising a longterm project that started three years ago. Farmer’s Daughters aims to bring farmers and producers closer to the end consumer and educate customers on the seasonal consumption of ingredients. It’s a three-level site with a Victorian deli/eatery, campfireinspired restaurant, and rooftop bar/ greenhouse. by Scott Arnold-Eyers

When in Perth, which restaurants have been your favourites? I usually go to the same places - Lulu la Delicia, Santini, Longchim, Young and George, and

www.bushlolly.com 49

health

Elixir for the aged

here unappetising pre-prepared meals was once the norm in aged care facilities, there’s been a shift in the industry of late. Freshly prepared delicious meals prepared on-site by award-winning chefs is rapidly becoming the expectation during our twilight years. Until having to make the decision for yourself or a loved one about selecting an aged care facility, you mightn’t have given much thought to the options available. Yet, aged care is one of the fastest growing industries in Australia and with the new Aged Care Standards coming into play on 1 July 2019, the new charter recognises the need for choice and dignity across the entire industry, including healthy cuisine. One aged care provider who is leading the industry in the delivery of hospitality is Catholic Homes Incorporated (CHI). Caring for the aged in Western Australia for over 50 years, they live by their core values of love, joy and hospitality. The not-for-profit organisation has seven sites across the metropolitan area and South West and the dining experience at each site is highly anticipated by the residents to the point where the chefs ask for feedback from the residents. Since the

implementation of Montessori principles, the communal dining experience invites a buffet food service where residents are encouraged to be independent while connecting over tasty meals. Each site has a dedicated chef and one of the biggest challenges is creating a range of dishes at each meal which caters to different textures and flavours without compromising on the quality. Preparing texture modified foods and fluids for residents with dysphagia, a common condition in the elderly that makes swallowing difficult, is a common challenge to make visually appealing and appetising. Comcater has risen to the challenge of improving the dining experience in aged care facilities across the State. Clive Gilbert, Comcater’s Regional Sales Manager for WA says, “The trend over the past 10 years has been for residents to expect freshly cooked healthy meals. We now have the technology and equipment to accommodate them. For example, we can prepare modified food which closely resembles its original form and flavour.” The installation of the latest equipment at Castledare Village, CHI’s site in Wilson, includes a Rational 10 Tray Combi Oven, which

EACH SITE HAS A DEDICATED CHEF AND ONE OF THE BIGGEST CHALLENGES IS CREATING A RANGE OF DISHES AT EACH MEAL WHICH CATERS TO DIFFERENT TEXTURES AND FLAVOURS WITHOUT COMPROMISING ON THE QUALITY. produces a better standard of consistency while delivering a wide range of functionality and the ability to cook multiple dishes at once. Castledare’s chef Kris Gorayah shares, “One of my biggest challenges is creating the same dish with different textures and keeping it moist and the puree looking and tasting the same. But I’m privileged to have an amazing team and equipment. Our top priority is the residents’ satisfaction.” Kris won Chef of the Year 2018 at the OSCAR Hospitality Aged Care Hospitality Awards. In 2017 he won the Catering Innovation of the Year Award for introducing Date Nights at Castledare, where special private dinners are served to couples at a pop-up restaurant.

health

Your aged Care FoodService Equipment Specialist

At St Vincent’s, CHI’s Guildford facility, the site is currently under redevelopment and on schedule for completion by December 2019. Upgrades include the latest cooking equipment, such as the VarioCookingCenter®, a multifunctional boiling, frying and deepfrying appliance, and one of the first installed in an aged care facility in WA. Comcater also supplies to CHI Tecnonmac Blast Chillers, which safely chills food from 80 to 3 degrees in 90 minutes. St Vincent’s chef Adrian Fingleton says, “I enjoy the diversity of the cooking equipment and the settings that maintain consistency and a high baseline in food production. I have a few residents who regularly request certain dishes.” CHI’s food has earned them ongoing awards, including Facility Catering Service of the Year at the 2018 OSCAR Hospitality Aged Care Hospitality Awards. At the Western Australian Sub Branch Institute of Hospitality in Healthcare Excellence Awards (IHHC) in July 2019, Marist Lodge chef Parween Ramsahye won the Brightest Star Award and CHI’s Manager of Hotel Services Carey Bray won the IHHC Leadership Award. “The CHI model empowers our chefs to be flexible and creative while preparing exciting food for our residents with quality products,” says Carey Bray, CHI’s Manager of Hotel Services. “Following the hospital model of encouraging the chefs the freedom to create their own menus, they’re able to retain their passion and offer a better quality of life through innovative cuisine.” Comcater is at the forefront of facilitating delicious and nutritious food to the aged care industry and has teamed up with industry leaders to develop A Taste for Change, a programme tailor-made to enrich and share ideas on improving the dining experience in aged care. If food doesn’t already play a big factor later in life, it should. The health benefits of freshly prepared nutritious food in aged care are numerous. Residents look forward to the social interaction offered at every delicious meal. There is also less of a need for supplements. Who wouldn’t prefer to dine on a Sunday roast than a cup of vitamins? Food is integral to our wellbeing, at any age, and clinical needs aside why shouldn’t food be savoured later in life too?

For expert adviCe: call 1800 035 327 or visit www.comcater.com.au

WA’s longest running home ideas program

SATURDAYS ON SEVEN

by Carmen Jenner Reddingius Media PTY LTD

awards

WA's Best Hotels S

ince we decided to write about the quality of food in hotels (see page 38), we thought it would be appropriate to visit the 2019 Perth Airport WA Accommodation Awards for Excellence and see who the experts believe are the best. It was great to see some of the places we have worked with over the years such as The Westin Perth, QT Perth, Pan Pacific, Four Points, Country Comfort and Aloft. The event was held at the Westin and it did prove our point as the food was excellent. My favourite was the entrée – Risotto Waldorf with Cambray Farm Ashdown cheese, winter truffle, roast grapes, celery and walnuts. It was nice and warm, so the cheese was all gooey and the texture of the walnuts was just fantastic. I could go on but let’s have a look at the winners. It may help you decide where to stay or dine next.

HOTEL & ACCOMMODATION VENUE AWARDS WA’s Best Redeveloped / Refurbished Hotel The Melbourne Hotel WA’s Best Hotel Marketing Holiday Inn Perth City Centre WA’s Best Hotel Bar TWR, The Waiting Room – Crown Towers Perth WA’s Best Hotel Restaurant Santini Bar & Grill – QT Perth WA’s Best Hotel Wine List Wildflower – COMO The Treasury

WA’s Best Hotel Spa and Fitness Crown Spa – Crown Towers Perth WA’s Best Mid-Range Accommodation Hostel G WA’s Best Apartment / Suite Accommodation Attika Hotel WA’s Best Superior Accommodation DoubleTree by Hilton Perth Northbridge WA’s Best Deluxe Accommodation COMO The Treasury

HOTEL & ACCOMMODATION MANAGEMENT EMPLOYEE AWARDS WA’s Best Hotel Front Office Employee Lucy Zanotti – Crown Metropol Perth WA’s Best Hotel Chef Nicholas Trezise – InterContinental Perth City Centre WA’s Best Hotel Food and Beverage Employee Jake Silvester – COMO The Treasury WA’s Best Hotel Conference and Events Employee Renee Dawson – Hyatt Regency Perth WA’s Best Hotel Administration, Finance and Executive Support Employee Emma Lang – Crown Towers Perth

awards SWAN VALLEY Bushfood, Gifts, Aboriginal Art and Cultural Activities. Australian native herbs, peppers, jams, sauces, chutneys, dukkahs and infused olive oils. Drop in to taste the range. Book a cultural activity: Bush tucker Talk and Tastings; Local Culture and History; Ochre, Art and Handprints. Authentic Aboriginal Art and handpainted gifts. See our website for details.

WA’s Best Hotel Engineering and Maintenance Employee

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Robert Savoy – Hyatt Regency Perth WA’s Best Hotel Concierge Employee Brian Robinson – Crown Towers Perth WA’s Best Hotel Housekeeping Employee Maruf Billah – Hyatt Regency Perth WA’s Best Hotel Sales and Marketing Employee Liezil Slabbert – The Westin Perth WA’s Best Hotel Executive Level Manager (Joint winners) Kate Brough – InterContinental Perth City Centre Nic Wood – QT Perth WA’s Best Hotel Management Team

YAGAN SQUARE Bushfood, Hot bushtucker pies and sausage rolls, Crisp cold bushfood salads, Delectable bush flavour biscuits and soft drinks. Australian native herbs, peppers, jams, sauces, chutneys, dukkahs and infused olive oils.

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HOTEL & ACCOMMODATION OVERALL AWARDS WA’s Best New Accommodation Hotel The Westin Perth WA’s Best Regional Accommodation Hotel

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our top drops

RED Wine

2017 Happs Welcome Home Shiraz Region: Margaret River, Western Australia Venue: Happs Margaret River Web: www.happs.com.au

2018 Alamos Malbec (Mendoza, Argentina) Region: Mendoza, Argentina Venue: Uma Restaurant Web: www.alamoswinesus.com

Tasting notes: When a wine almost jumps out of the glass and greets you with warmth and generosity, you feel something akin to a welcome home. There is a sense of the familiar, an approachable and encompassing offer being made. This shiraz has become known for its special combination of elegance and largesse; a wine that is bold while also knowing when to show restraint.

Tasting notes: An authentic Argentinian wine that thrives in Mendozaâ&#x20AC;&#x2122;s high altitudes, the Alamos Argentinian Malbec blends the deeply concentrated plum flavours of the countryâ&#x20AC;&#x2122;s signature variety Malbec with small portions of Syrah and Bonarda to add dark cherry and blackberry flavours.

We said: The 2017 Happs Welcome Home Shiraz was a great match with the Ash Blonde cheese from Ha Ve Harvey Cheese as well as with the Margaret River venison pate.

We said: This was a rich match with the 100% grass-fed 30-day dry-aged Gingin Farm beef ribeye served with a housemade kombucha mustard. The vanilla notes were a smooth accompaniment to the coffee saltbaked potatoes in seasonal herbs with whey and burnt butter sauce.

2016 Serafino Black Label Shiraz Region: McLaren Vale, South Australia Venue: Ischia Ristorante and The Corner Italian Web: www.serafinowines.com.au

2017 Vina Las Perdices Malbec Rose Region: Mendoza, Argentina Venue: Uma Restaurant Web: www.lasperdices.com

Tasting Notes: Serafino Shiraz is sourced from premium estate grown vineyards, situated in the heart of McLaren Vale. The classic shiraz is full bodied and rich in flavour, showing characters of blackberries, plums and spice.

Tasting notes: Predominant notes of red fruits, sweets, raspberry jam and caramel also appear behind floral notes but to a lesser extent than red fruits.

We said: Ischia Ristorante: The Serafino Shiraz was a great match with the Pizza Ischia, which had a deliciously light crust topped with fresh ingredients including the San Daniele prosciutto, cherry tomatoes, parmigiano and fresh rocket. This wine also went well with the pepper and chilli flavours of the Scaloppini Zingara. We said: The Corner Italian: When paired with the Polpette, the sweetness of the well-seasoned tomatoes and savoury flavour of the mince developed an added level of sophistication.

We said: The beef and fish were teamed with the 2017 las Perdices Malbec Rose and the subtle citrus notes allowed the ingredients to shine without overpowering them. This wine is also a good match with the alpaca croquettes and pork belly.

our top drops

WHITE

Wine

2018 Pasqua Pinot Grigio delle Venezie DOC Region: Delle Venezie, Italy Venue: Ischia Ristorante Web: www.pasqua.it

2018 Happs Fields of Gold Chardonnay Region: Margaret River, Western Australia Venue: Happs Margaret River Web: www.happs.com.au

Tasting notes: A lively, fruity and flavourful white wine with hints of citrus and floral notes, it’s fresh and well balanced, and a great aperitif or with starters, fresh pasta, fish dishes or white meats.

Tasting notes: The Chardonnay block that produces this wine brings to mind fields of gold. It is the first to see the sun’s rays every morning, lighting the leaves and fruit with an amber glow.

We said: A great match with both the fried and grilled calamari and so smooth you’ll want more than just one glass. Fresh on the palate with the al dente Spaghetti Marinara with tomato sugo, prawns and mussels.

We said: With its fruity flavour and creamy mouth feel the 2018 Happs Fields of Gold Chardonnay was delightful with the creamy cheddar with fig and ginger from The Old Cheddar Cheese Company. This chardonnay is a pleasant wine with minimal oak making it a great lunchtime wine.

2017 Alamos Torrontes Region: Salta, Argentina Venue: Uma Restaurant Web: www.alamoswinesus.com Tasting notes: As Argentina’s signature white varietal, the intense mountain sunlight and pure snowmelt water of the Andes gives Alamos Torrontes its explosive floral aromatic character and bright citrus flavours. This crisp, refreshing wine is excellent with spicy empanadas and grilled fish. We said: An explosive delight in the mouth with an acidic zing of peach, pineapple and spice, the 2017 Alamos Torrontes displayed its versatility with several dishes including the snapper Ceviche Peruano, octopus terrine and seafood platter of Abrolhos Island scallops, rock lobster and crabs’ legs blanched in apple cider.

2018 Serafino Belissimo Fiano Region: McLaren Vale, South Australia Venue: The Corner Italian Web: www.serafinowines.com.au Tasting notes: The Serafino Bellissimo Fiano is a bright vibrant wine, displaying intense citrus and floral characters. The wine is crisp and refreshing with layers of flavour and a fine mouth watering finish. Think orange blossom. We said: The sweetness of the vibrant fruit characteristics of the wine carry through to the mixed vegetables nestled in the calamari rings. The lemon truffle tartare finishes the meal with a zesty acidity accompanying the citrus notes in the wine.

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SPECIALIST

FAMILY OWNED & OPERATED SINCE 1986

Ingredients 6g bonito flakes 400ml bonito dashi 150ml soy sauce 350ml rice wine vinegar 5cm piece kombu seaweed 10g sugar 400ml apple cider vinegar 50g aji mirasol Method 1. To make the bonito dashi, bring 700ml of water to a simmer, and add 300ml of room temperature water to hot water. 2. Add the bonito flakes, when the bonito flakes start to move around inside the water, turn off the heat and strain gently. Cool down and store. 3. To make the soy aji mirasol dressing, add all the ingredients to a pot, and bring to simmer to infuse all the ingredients together. 4. Set aside to cool, bottle and label. BRAISED SHITAKE MUSHROOMS Serves six

Phone 08 9345 2255 www.zeroz.com.au

Ingredients 300g shiitake mushrooms 100ml soy sauce 100ml mirin vinegar 4 garlic cloves 4 birds eye chilli 4 bay leaves 50ml bonito dashi

Method 1. Add all ingredients to a pot and bring to a simmer to infuse all the ingredients together. 2. Steam the mixture in oven at 180 degrees C for two hours. SEA MULLET TIRADITO NIKKEI Ingredients (per person) Â˝ tab jalapeno puree 80g sea mullet slices 50ml soy aji mirasol dressing 5 pieces braised shiitake mushrooms 3 pieces fried fish skin 7 parsnip chips 6 sprigs micro basil To plate 1. Spread the jalapeno puree on the bottom of the plate in a circular motion. 2. Place the sea mullet slices on top of the puree in a circular pattern. 3. Drizzle the dressing on top of the fish. 4. Place the pieces of shiitake mushroom randomly on top of the fish. 5. Place the fish skin and parsnip chips on top and around the fish. 6. Garnish with micro basil leaves. by Alejandro Saravia of Uma Restaurant

A Recycling Glossary aving the planet has become a high priority to most people these days and recycling has never been so popular. But what does it all mean? Here are some terms and classifications to help you decipher the true meaning.

Recyclable: Recyclable products are ones that can be reprocessed and the resulting material is manufactured into new products. Re-pulpable: This refers to the degree to which paper materials can be converted back into pulp during the recycling process to form new fibre sheets. Renewable: Made from natural resources which replenish to overcome resource depletion caused by usage and consumption, either through biological reproduction or other naturally recurring processes. Rapidly Renewable: Materials that are natural and have harvest cycles under 10 years. Non-Renewable: A non-renewable resource is a resource of economic value that cannot be readily replaced by natural means on a level equal to its consumption. Compostable: Materials which can fully decompose back to the soil in a set time frame and under pre-determined conditions are considered compostable. Commercially / Industrially Compostable: These products can be composted only in a commercial/industrial facility. A commercial compost facility is a place where the perfect balance of heat, moisture and oxygen is created to break down organic and plantbased materials. Home Compostable: These products can be placed in a home compost bin or the green bins where it will decompose and become soil within a measured period of time. Every component and material used in the packaging will break down and decompose into the soil. CERTIFICATIONS The Australian standard for compostability of packaging. Products certified in accordance with AS4736 are allowed to carry the Australian official compostable ‘’Seedling’’ logo. The European standard for compostability of packaging. Products certified in accordance with EN13432 are allowed to carry the European official compostable ‘’Seedling’’ logo.

Forest Stewardship Council (FSC) is a global, not-for-profit organisation dedicated to promotion of responsible forest management worldwide. MATERIALS Polyethylene terephthalate (PET) is widely recycled and can be sorted in waste management systems. It is food safe, provides excellent clarity and is crack resistant. Polypropylene (PP) floats in water so it can be easily sorted by waste management companies who typically rely on float-sink tanks to separate polymers and to remove contaminants. Polylactic acid (PLA) packaging is produced from renewable feedstock (corn starch) and is compostable in industrial composting facilities. Closed loop composting is required. Recycling is possible in dedicated facilities using closed loop systems. Crystallize Polylactic acid (CPLA) packaging is produced from modified PLA. The PLA must go through a crystallisation process in order for them to withstand high temperatures. CPLA is compostable in industrial composting facilities. Closed loop composting is required. Recycling is possible in dedicated facilities using closed loop systems. PSM: Plastarch Material (PSM) is a polymer that is derived from the natural source of corn starch. by Michael Sarader of Huhtamaki

ab ou ts

TERMS

The USA standard for compostability. This specification covers plastics and products made from plastics that are designed to be composted in municipal and industrial aerobic composting facilities.

d th Tom Fisher an

. Ph oto: Tashi Hall

ONE MUSIC. ONE LICENCE. Music licensing has changed for the better. In the next few months all dining and hospitality businesses like Clancy’s Fish Pubs in WA will receive step-by-step information on how to transition from the two-licence system of APRA AMCOS and PPCA to the simpler one-licence system of OneMusic Australia.

For the first time ever, there’s an interactive e-commerce website so you can log-in, transact online and review all your music use details in one place, at any time of the day or night. You will enjoy enormous benefits from: • a huge cut in red tape and admin time - you’ve been asking for it! • background music from $150 • meal price reporting is out - just tell us your seating capacity • legal access to a worldwide collection of music What next? Advance information will be rolled out to coincide with your renewal date. In the meantime contact hello@onemusic.com.au or visit our website onemusic.com.au or call 1300 162 162.

technology

HOTELS

ur city skyline has seen an Influx of international hotels over the past several years with some of the world’s most high-end hotels opening in WA. The Westin Perth opened in 2018, and the Ritz Carlton scheduled to open towards the end of 2019, are some of the latest high profile hotel groups making a mark on Perth’s food and the beverage sector. These multimillion projects W A’ S G U I D E T O W I N I N G A N D D I N I N Ginvite | PRO OF significant investments into new Scarborough WA 6922 P (08) 9430 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket@dodo.com.au ABN 50 880 398 494designed to improve the guest technologies experience better than ever before. Working alongside local and international hotel chains begs the questions – what is the best technology on offer for guest access control, in-room entertainment and food and beverage offerings? Afterall, the hotel experience is all about the customer. In-room entertainment now includes the latest on-demand movies, the ability to screen favourite apps like Netflix directly to the TV and voice-controlled ordering systems FAMILY OWNED & from the hotel’s in-room dining services. OPERATED SINCE 1986 One of the latest technology options we’re exploring will make the check-in process a thing of the past. Why not have a smartphone app that notifies you when your room is ready, enables the room to be set-up the way you like it and can even unlock the Phone 08 9345 2255 www.zeroz.com.au room from your mobile phone?

coffee

SPECIALIST

of the future

In today’s tech savvy world guests expect a quality experience that keeps them coming back, which is why hotels are delivering solutions to entertain and connect their guests. Technology systems that are simple to use, easy to navigate and seamlessly integrate with their property management systems enhance the overall guest experience during their stay. Keeping guests entertained is now paramount with the latest apps for ondemand movies and TV, high speed internet access and in room Wi-Fi. Technology now allows essential and useful information for guests to be on their screen with exclusive hotel channels, easily customised digital compendiums, up-to-date hotel and local area information plus a wide range of value added services, including promotional options that can increase the hotel’s revenue opportunities. With more landmark hotels entering the Perth market including The Dorsett and Adnate Hotels, and being at the forefront of our industry, we’re excited to procure the latest technology to meet their design and to improve the customer experience. by Daniel Ecseri of Tecsec Security Solutions

Pre-Cut Fruit and Veg - Yay or Nay? M

any of us are looking for a lifestyle of convenience, especially with our food. Whether you’re a café owner, chef, home cook or wanna-be-extraordinaire in the kitchen, the many benefits of ‘pre-cut convenience’ are definitely something to consider. Before you dismiss it as laziness, there are a lot of worthy benefits to using pre-cut fresh produce.

definitely a welcome benefit. We’re constantly reminded of how we need to eat more fruit and vegetables and having easy access to pre-cut fresh produce will help to increase our daily intake; not to mention having less of an excuse to use the fast food app on our phones.

TIME SAVING

We all know how much waste is created during the preparation of fresh fruit and vegetables. Even with the best of intentions not everyone is able to compost, recycle and dispose of our waste in an environmentally friendly manner. By outsourcing the preparation, they are more likely to have efficient waste disposal processes in place. There is also the added benefit of less food wastage as can you order exactly what you want and when.

One of the most obvious benefits is the time saved. Pre-cut fresh produce can even be directly delivered to your door, washed, cut to the perfect size and shape and ready to use in your favourite recipe. The peeling alone is a huge time saver, especially large quantities of potatoes. In commercial kitchens, the time saved could also lead to cutting back on labour costs and allow staff to work on other tasks requiring attention. OUTSOURCING OF RESOURCES Another perk to having your fresh produce prepped, delivered and ready to go using someone else’s food preparation space and staff. You’ll have less to clean up as the mess is made elsewhere and it can also mean having less people in the kitchen, which can benefit those most with limited space. Using someone else’s staff also leaves your staff free to work on other tasks. HEALTH AND WELLBEING This is an obvious one. The ability to create healthier meal solutions with fresh food is

POINT OF POINT SALE OF & SALE & SECURITY

CCTV

Supporting Perth’s Best Hospitality Venues for over 35 years

WASTE REDUCTION

La Capannina

GREATER CREATIVE FREEDOM You could become inspired to be more versatile in your cooking and to experiment with more fruit and vegetables you ordinarily wouldn’t have tried before because there is less work and time involved. Just imagine the creative freedom and possibilities available at having a large range of pre-cut options at your disposal. by Dianne Arnold-Eyers with Charlie Anile of Express Fresh Wholesale Distributors

Blasta Brewing

ImPOS at The Globe Bar and Eatery

From system design, fitout and installation, the team at 21st Century Business and Tecsec provided the total turn-key solution.

SAUL BROCKWELL, Lyric Lane OPERATIONS MANAGER

HOSPITALITY SPECIALISTS

HOSPITALITY SPECIALISTS • Bar or Tavern • Clubs • Bar Restaurant ••Wineries or Tavern Clubs • Cafe ••Breweries • Restaurant Wineries Quick Service ••Retail •• Cafe Breweries Delivery ••Multi-store •• Quick Service Retail •sales@21stcenturybusiness.com.au Delivery • Multi-store 21stcenturybusiness.com.au sales@21stcenturybusiness.com.au 646 Murray Street, West Perth 21stcenturybusiness.com.au 646 08 Murray 9321 Street, 8902 West Perth

08 9321 8902

industry Award-winning SauceZ

“It’s THAT good!” www.mrsaucez.com

How dirty dishes can increase profits I WWW.HOOCHERY.COM.AU

n many instances, warewashing is the least thought about area in the design of food production. Yet, it has the most impact on the overall running costs within the business. Most facilities I visit show deficiencies in their layout and design and are often unable to support the operation required. UNDERSTANDING THE BASICS

SALES – SERVICE

In Australia it is required that all dishes, glassware and utensils are sanitised by killing any present micro-organisms to reduce the risk of food borne illness. All major warewashing brands on the market meet or exceed Australian standards with a guaranteed rinse temperature of 82° or above. When you look at the running costs of warewashing it is alarming how much these areas contribute to the overall costs of a food service facility and include: • • •

30-45% of overall electricity consumption 80% of overall water consumption 80% of overall chemical consumption

When you consider the cost of OHS with 65% of strain injuries occurring in warewashing areas, it becomes clear why this area needs greater attention. DISHWASHING HAS CHANGED AUTHORISED DISTRIBUTOR

Unit 11/93 Hector St West, Osborne Park WA Office: (08) 9244 1900 E: service@vcmperth.com.au www.vcmperth.com.au

Areas of improvement in modern warewashing can include: a reduction in strain injuries and staff fatigue; increased productivity; lower consumable costs; reduced water consumption; effective reuse of energy; improved hygiene; and most importantly, positive change. An experienced designer can promote and supply quality systems with a return on investment as

well as environmental, correct and efficient operational procedures. WHICH IS BETTER? Water consumption can be reduced regardless of whether it’s a small café or large catering operation with many units using minimal water, some as low as 1.5 litres per rack. Pre-rinsing can use up to 5 litres per rack but there are systems that offer a pre-rinse module that reuses the waste water from the warewashing unit at the pre-rinse stage. This is a relatively new feature on the market but can almost save an Olympic-sized swimming pool of water per year. Energy consumption can be reduced in machines with integral heat and sound insulation, heat recovery or self-condensing units. Up to $2,000 per year can be saved in operational costs compared to basic units. Finally, dish handling can be more efficient and user-friendly by using a waste management system that reduces the volume of bin waste, by 80% in instances. This can result in smaller bin storage, which in some instances can be treated and used for fertiliser. Labour, movement and strain issues will also be reduced at the scrapping area while maintaining consistency when sorting and cleaning. CONCLUSION A well designed warewashing area with correct processes will not only save money within a short period of time but will also return the initial investment cost in overall operational savings, which will continue on for the life of the machine. by Brian Garcia of Moffat

What to do with

Excess Liquor W

e’ve all had it happen, you get together with a few friends for a cocktail party, figure out a loose menu and everyone brings along a different bottle of liquor. After all the fun and games are over, and the cleanup is done, all that’s left are those half empty bottles of something that end up in the back of the liquor cabinet. I asked some friends about their leftovers and I got a few popular replies. Absinthe was mentioned along with any number of sweet colourful liqueurs, plus one interesting response was a bottle of Cougar Bourbon. The most common leftovers were those ingredients found in Negronis and Martinis, particularly Vermouth. Vermouth is a fortified white wine, usually sweet or dry, and flavoured with various botanicals it’s one of those love or hate drinks. It can be added to any drink which needs a little bit of bitterness or some dryness. Since that bottle will probably never see the light of day, why not have some fun with it and experiment a little. For inspiration, here are three different drinks that feature Vermouth: First up, somewhere between a Daiquiri and a Manhattan, the Scofflaw:

Shake 1.5 parts Bourbon, 1 part dry Vermouth and ¾ part lime juice with a dash of grenadine and bitters in a shaker with some ice. Strain into a coupe (champagne) glass or hi-ball glass, and garnish with a grapefruit slice. If using sweet Vermouth, swap the Scotch for Bourbon. The dry-ish Frosé, a semi-sweet frozen slushie: Mix two tablespoons of your favourite berry jam with warm water to make up ¼ cup of syrup. Add this syrup, a bottle of Rosé, and half a cup of Vermouth into a ziplock bag. Seal the bag, removing as much air as possible and shake vigorously. Freeze the bag until it becomes slushy (4-6 hours) and serve. And finally, a unique blend to make use of some of those other bottles that are likely to be gathering dust - the Chrysanthemum: Stir 2 parts Vermouth, 1 part Dom Benedictine and a add few dashes of Absinthe with some ice in a mixing glass. Strain into a chilled coupe glass and garnish with an orange twist. by Wade Allen of Kubarz Perth

Over 30 Years supplying to the Hospitality Industry

THERE IS MORE TO US THAN JUST GREAT PRODUCE & GREAT SERVICE

TEL: 08 9443 6200 orders@expressfresh.com.au www.expressfresh.com.au 100 Guthrie Street Osborne Park WA 6017

products Sustainable Hot Cups We all need a vessel for our hot drinks, so why not enjoy your beverage from a sustainably produced hot cup. Huhtamaki has released a range of single and double wall hot cups with lids made from plant-based materials. Available in a range of sizes and Future Friendly designs, the cups are lined with corn-starch (PLA), a rapidly renewable alternative to regular plastic linings. They also have bamboo hot cups available, one of the most sustainable, strongest and heat resistant resources around. For more information go to www.futurefriendlypackaging.com.au

Product

& supplies An easy touch

Let them display cake The SL Triple Glazed Series sleek deluxe display cake cabinet features three adjustable shelves, powerful European compressors, LED lighting and a heavy-duty steel frame for sturdiness. The unit also features digital temperature control and a triple glazed front with heated filaments to ensure the correct temperature and humidity is maintained. Available in a range of sizes, this is perfect for any bakery or café wanting to gain the competitive edge. For more information go to www.foodequipment.com.au

on food edn’t compromise Speed cooking ne ch® is ou syT ea Merrychef quality and the . The nd mi in ts ran sy restau designed for bu gy olo hn ch® screen tec pictorial easyTou n ico is t tha cooking process creates a visual us ro ne ge a th wi to navigate driven and easy nsistency guaranteeing co en cre hs uc 9-inch to hnology u cook, plus the tec for every batch yo s model e2 e 00 recipes. Th can store over 1,0 m and 5m 36 of act width is built to a comp suring en e us ho of ed front can be position more r Fo d hot every time. the food is serve .au om www.moffat.c information go to

Retro classic Westphalia is well-known in the industry for its Western Australian and European smallgoods and now they’ve added Swiss Meatloaf and Mixed Meatloaf to their cold cuts range. A German favourite, slice it to a thickness of 1cm, then pan fry and put in a bun or with dumplings and sauerkraut. Available from stockists across the metropolitan area or direct from Westphalia. For more information go to www.westphalia.com.au

products Quiet as a Moose This is one moose you won’t find roaming the countryside, but instead in eateries across Perth creating the perfect micro foam. The Perfect Moose is an automated foamer designed to take over from busy baristas using any liquid you like. Once you’ve selected the correct recipe you don’t have to do anything except add the liquid of choice and set the pitcher onto the foamer. Your customers will be none the wiser to your creative concoctions; you can remain quiet as a moose. For more information go to www.vcmperth.com.au

When Speed Counts When it comes to speed, you need an oven that can do more than cook delicious food fast. Everything about the new Menumaster MRX523 Speed Oven is quicker and more compact than any other on the market. From installation to operation, menu creation, updates and management right through to training, cleaning and maintenance. The all new Menumaster MRX523 Speed Oven – it’s faster, safer, smaller and smarter too. For more information go to www.comcater.com.au

Iced mango magic The dark hue of the Syrup Iced Tea Mango 1883 gives some indication to the strength of the brew intensified with generous mango hints. Great with alcohol such as white spirits, wine or beer, you can make refreshing cocktails such as an Iced Tropic with lime, gin and guava juice. Part of the Jazz range, the 1883 brand began with the vision of herbalist Philibert Routin in the French Alps, and decades later is available internationally, including from Zeroz. For more information go to www.zeroz.com.au

Take a seat We’ve probably planted ourselves on a Stax chair at some point as they’re used in cafes, restaurants, hotels, resorts, aged care facilities and sporting clubs all over the State. Just because you have multiple needs doesn’t mean you can’t be stylish too, especially with the matching Nardi Net range which includes an armchair called the Nardi Net Chair, the casual Nardi Bit Side Chair and the Nardi Net Bar Stool. They come in a range of trendy colours including coral and mustard. For more information go to www.staxchairs.com.au

products What a softie Crafted in Chittering in small batches from fruit grown in local orchards, 14K Brewery is now crafting soft drinks. The fruit is processed with rainwater and sweetened with organic sugar or local honey, and then an extra layer is added with Australian native plants. The ginger beer consists of fermented ginger with a blend of seasonal local fruit infused with native plants or spices and works well on its own or as a great mixer with spirits. 14K Softies are available in larger quantities or in keg volumes, and they offer refunds on the returns of their flip top glass bottles and stainless-steel Cornelius kegs. For more information go to www.14kbrewery.com.au

Hospitality in your home

Sweet bitter

New York state of toast Inspired by New York City’s Art Deco architecture, Sunbeam has brought out an elegant New York Collection of appliances, including a toaster. The four-slice toaster comes with nine browning settings plus a cancel, defrost and reheat button as well as a quick check option so you can check on the browning process without interrupting the toasting cycle. It also illuminates when toasting; it’s almost like having the Chrysler Building in your kitchen. For more information go to www.sunbeam.com.au

With over 35 years of wine making in a style for every occasion, Happs has created a unique spin on Limoncello with a lime-based Limette. Crafted by Erl Happ (owner of Happs Wines) with white wine grapes such as chenin blanc, semillon, verdelho, and viognier, followed by brandy and fresh lime juice. The limes are sourced locally and hand-peeled using potato peelers. It’s a versatile drop and can be added to cocktails, desserts or enjoyed over ice as an aperitif. For more information go to www.happs.com.au

The handy Italian You might have read about Caleb’s handcrafted burrata in The Corner Italian profile and thought you’d also like to serve some luscious mozzarella. Using quality ingredients without any chemical preservatives, Caleb makes cooking easy especially with his silky burrata filled with luscious mascarpone cheese infused with truffle honey. Available at Boat Shed, Hill Seafood and The Gluten Free Lab. For more information go to www.calebspices.com

products Grazing platter Wouldn’t it be lovely to have the ultimate platter prepared for your next function, gathering or intimate soiree? The Herdsman now offers fresh produce, hampers and a large array of sweet and savoury platters through an easy Click and Collect process. The Grazing Platter is quite something and includes a selection of fruit, cold cuts, artisan cheese, dips, nuts and crackers. The family-run Herdsman has specialised in gourmet products for over 30 years, and was recently awarded the 2019 West Australian Retailer of the Year - convenience and quality are all part of the service. For more information go to www.theherdsman.com.au

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Nature's Jam Bushlolly Aboriginal Australian Native Foods specialise in fresh and frozen native food – including fruit, vegetables and fresh herbs. It has been their aim to create an identifiable native cuisine that not only Australians could be proud of but would also bring pride to generational indigenous people and their traditions. We couldn’t resist trying the Muntries jam made from native ingredients, and similar to strawberry jam, it’s great for cooking with or spreading over bread with butter or ideally on fresh damper. For more information go to www.bushlolly.com

A caramelised favourite Cape Farm Shop began as a small family business with just two products they sold at the local farmers' market. The range has expanded, but the Caramelised Balsamic remains the most popular. It’s made from a reduction of apple juice and balsamic vinegar giving it a fruity counterbalance to the acidity. Perfect with or without olive oil, it’s a great way of dressing up salads, vegetables, platters or drizzled over strawberries. It’s also healthy as no sugar, thickeners or essences are added plus its vegan friendly and gluten free. Available in 25g sachets, 375ml bottles and 5-litre containers. For more information go to www.capefarmshop.com.au

cd reviews

Café MUSIC So Modern Artist: Ivona Rose Label/Distributor: Independent/Foghorn Records URL: www.onepagelink.com/ivona Café shift to be played at: an arty crowd Originally reigning from Krakow in Poland, Australian singer, songwriter and multi-instrumentalist Ivona Rose is as mesmerising to listen to as she is to watch. Often compared to Joni Mitchell and influenced by the haunting tones of Nick Cave, her debut album So Modern ignites the soul through her skilful poetry and eccentric melody.

Story of Ghosts Artist: Fiona Joy (Hawkins) Label/Distributor: Blue Coast Records/Foghorn Records URL: www.fionajoy.com Café shift to be played at: a new-age crowd Just as the album’s title suggests, pianist, composer and singer Fiona Joy makes no apologies for the melancholic and raw tracks on her third solo piano album Story of Ghosts. Delving into life’s sorrows including sickness, death and insanity, there are light moments of whimsy and joy readily embracing the artist’s namesake.

Awake Artist: Mick Hart Label/Distributor: Independent/Foghorn Records URL: www.mickhart.com.au Café shift to be played at: a lazy summer afternoon With a mix of soulful Indie folk-rock Mick Hart takes us on a rhythmic journey from beautiful and intimate acoustics to down and out dirty blues. Likened to Ben Harper, who is also a fan, Mick has played support to Bob Dylan, Sting, Paul Kelly and the John Butler trio.

Siete Raîces Artist: Dengue Dengue Dengue Label/Distributor: Enchufada www.denguedenguedengue.net Café shift to be played at: alternate crowd A mesmerising blend of traditional cumbia with global club music best describes the masked Peruvian duo Dengue Dengue Dengue. Coming into their own with their latest and unique album Siete Raîces, they expand the minds of their fans without even resorting to the album’s namesake, a potent Peruvian liquor.

cd reviews

Focus on Local Talent The City Views Artist: The City Views Label/Distributor: Half a Cow/Independent URL: www.thecityviews.bandcamp.com Café shift to be played at: a lazy summer crowd When Perth-based indie pop trio The City Views supported indie rock band Smudge, they knew they were off to a cracking start. The City Views was released with a gritty set of tracks reminiscent of The Cure and REM.

Little Lover Artist: Helen Townsend Label/Distributor: Independent URL: www.helentownsendmusic.com Café shift to be played at: a lively irreverent crowd Fremantle-based songwriter Helen Townsend shares her alternative-country meets blues rock vibe from the heart. Edgy and raw, each of the 12 hand-picked tracks are her original compositions, except for Promised Land co-written by Bill Chambers, which was nominated by WAM in 2017 as Song of the Year.

Choosing Happy Artist: The Skelton Collective Label/Distributor: Skelton Music/The A&R Department URL:www.theskeltoncollective.com Café shift to be played at: a buzzing coffee crowd Deemed as sophisticated alternative pop for the masses, perhaps more of us should follow The Skelton Collective’s mantra of Choosing Happy. Reminiscent of Missy Higgins and Elton John, this uplifting band is just one big happy family, literally.

Searching for Sky Blue Artist: Staccato Label/Distributor: Giggy Sound URL: www.giggysound.com Café shift to be played at: a grooving crowd Exploring the themes of escapism and freedom, Staccato found their groove with the release of their edgy album Searching for Sky Blue. The funky trio consisting of Ricky Willsmore, Scott ArnoldEyers (a name you might recognise) and Peter Twilby is a culmination of years of performance and song writing experience locally, nationally and internationally.

book reviews

BE THE LIFE OF THE PARTY WITH OUR SELECTION OF COOKBOOKS RANGING FROM BREWING YOUR OWN BEER TO WHIPPING UP FLAVOURSOME DISHES. WE’VE GOT LUNCHBOXES COVERED AND A COUPLE OF COOKBOOKS PERFECT FOR FAMILIES, PLUS WE’D NEVER NEGLECT YOUR WAISTLINE OR WINE LOVERS EITHER.

Books for COOKS Family, Food and Feelings Author: Kate Berry Publisher: Plum/Pan Macmillan Australia Get it from: Good bookstores or www.panmacmillan.com.au Having evolved from the family-focused blog and magazine Lunch Lady, Kate Berry has combined her love of food, design and photography into a debut heart-warming book. Blending parenting moments with delicious seasonal dinners and after-school snacks, Kate charts the ebbs and flows of family life through the four school terms.

Brew A Batch: A beginner’s guide to home-brewed beer Author: Christopher Sidwa Publisher: Murdoch Books Get it from: Good bookstores or www.murdochbooks.com.au You won’t be short on friends when you join the craft beer movement creeping into garages across the nation. Head brewer and co-founder of Sydney-based Batch Brewery Co. Christopher Sidwa takes you through the process of the best ingredients to use, brewing techniques, and of course, tasting all your hard work.

The Dirty Dishes: 100 fast and delicious recipes Author: Isaac Carew Publisher: Pan Macmillan Australia Get it from: Good bookstores or www.panmacmillan.com.au Isaac Carew’s love of food was cultivated as a child while being inspired by his dad and godfather who worked in kitchens. Isaac graduated to a chef as a teenager and went on to work in some of the best restaurants around the world including working alongside Angela Hartnett at The Connaught and El Cielo in Miami. His debut cookbook features the food that inspired him including handmade pasta, monkfish red curry and a dirty chocolate cake.

book reviews Marriage of Flavours Author: Scott Pickett Publisher: Penguin Random House Get it from: Good bookstores or www.penguin.com.au Like all good marriages there’s an element of sweet and sour. When it comes to chef Scott Pickett’s take on balancing flavour-driven dishes, there’s also bitter, salty, spicy, umami, temperature and texture. Inspired by Australia’s four seasons plus classic combinations and innovative pairings, Scott’s recipes include Poached Quince Clafoutis with honey ice-cream and honeycomb, and Quail with chestnuts and golden raisins.

Lunchbox Express Author: George Georgievski Publisher: Plum/Pan Macmillan Australia Get it from: Good bookstores or www.panmacmillan.com.au Coming up with creative, tasty and healthy options for school lunchboxes can be a challenge. Creator of the School Lunchbox blog, George Georgievski is an ambassador for Jamie Oliver’s Learn Your Fruit & Veg Program and a brand ambassador for Stuck On You Lunchboxes. His debut book covers the basics of building a balanced lunchbox, shopping lists and step-by-step visual recipes including different ethnicities, plus a few adult lunchbox suggestions too.

4 Ingredients Kids Author: Kim McCosker Publisher: Simon & Schuster Get it from: Good bookstores or www.simonandschuster.com.au We’re all familiar with the 4 Ingredients brand, which completely makes sense when you have little chefs in the kitchen. Divided up into mealtimes, snacks and parties, this is a recipe book that’s easy for the whole family to use. It’s a great way to introduce your kids to the glorious world of food while teaching them the basics of cooking.

Eat Drink & Still Shrink Author: Michele Chevalley Hedge Publisher: Pan Macmillan Australia Get it from: Good bookstores or www.panmacmillan.com.au The amount of nutritional information available is overwhelming. Drawing on many years of research on the benefits of wholefoods, nutritionist Michele Chevalley Hedge shares a 28-day eating plan of micro changes, while still enjoying the odd treat. This is a joyful guide to tasty living and sustainable eating.

Australia’s First Families of Wine Author: Richard Allen Publisher: Melbourne University Publishing Get it from: Good bookstores or www.mup.com.au Celebrating Australia’s First Families of Wine (AFFW), this visually spectacular book weaves together the stories of the country’s oldest and most respected family-owned, multi-generational wineries. Household names such as Brown Brothers, Yalumba, Henschke and Howard Park are just some of the winegrowers featured who have helped put Australia on the global wine map. With the forward written by James Halliday and photography by Kim Baker, this is the ultimate gift for any wine lover.

bite size One of the oldest Pizza establishments in Perth

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Home Made freshly cooked Pastas No corkage on wines Tuesdays and Wednesdays No bookings required Open Monday - Saturday 11am - Late 24 Bay View Terrace, Claremont Ph: (08) 9385 2914

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Unique Exppience In NNthbridge A: 210 LAKE ST, NORTHBRIDGE T: 9328 5254 WWW.HOTELNORTHBRIDGE.COM.AU

Quality food at affordable prices

Shop 7/34 Dunn Bay Road, Dunsborough Phone: (08) 9756 7772 www.littlesaigondunsborough.com

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Great Food and Great Service This is Perthâ&#x20AC;&#x2122;s favourite Indian Restaurant 892 Albany Hwy, East Vic Park Ph: (08) 9472 0277

Experience the difference... Quality Hotel Lighthouse Carey Street Bunbury P: 9781 2700

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d carefully for any errors and confirm your approval by fax or email.

Magazine will not be held responsible for any errors that are not brought to our attention prior to publication. Colours may een to what will appear the be magazine due to a different printing process. Youinwill spoilt for

choice with our authentic Italian cuisine, fresh local produce, homemade pasta th minor alterations as shown and an extensive wine list. presented

20 Essex Street,Date: Fremantle Phone (08) 6219 5441

Signature:

www.nunzios.net.au

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Guest lounge available for private meetings, dinners and functions. Peppers Kings Square Hotel 621 Wellington St, Perth Ph: (08) 9483 9600 www.peppers.com.au/kings-square

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CIDER HOUSE serving local wines & beer from the valley' rustic venue hire for functions and weddings rustiqueswanvalley.com.au info@rustiqueswanvalley.com.au 10581a West Swan Road, Henley Brook WA

Open 7 Days! Ph: 08 9296 2604

Experience the Perth Hills' newest Cider House 1088 Brookton Highway, Karragullen Ph: 9496 1138 nakedapple.com.au

On the banks of the Canning River, open 7 days a week, food, wine, coffee, functions.

2 Mount Street, Kelmscott Ph: (08) 9496 3838 www.avocadosperth.com

THE

RIVER

BAR ~ RESTAURANT ~ RESORT ~ CELLAR FRESH LOCAL FLAVOURS 40 WALLCLIFFE RD, MARGARET RIVER (08) 9757 0000 www.theriverhotel.com.au

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Perth’s most elegant and stylish Chinese restaurant Bookings Ph 92212288 www.8onthepoint.com.au

Set on the Rivers edge, our food and exceptionally friendly and efficient staff will make your visit with us a truly memorable occasion. Winner of the 2018 and Finalist in the 2019 Gold Plate Awards we offer the finest Chinese cuisine in Perth. Come and join us for Dim Sum or Dinner soon.

791 Ferguson Road FERGUSON WA 6236 info@bushshackbrewery.com.au

(08) 9728 3553

72 Causeway Road BUSSELTON WA 6280 bushshacksteakhouse@.gmail.com

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bushshackbrewery.com.au Follow us on Facebook & Instagram for updates on our menus and entertainment

Famous for the best Pizza’s in Fremantle 85 Market St, Fremantle T: (08) 9430 6126 4/218 Rockingham Rd, Spearwood T: (08) 9494 1790

www.portorosa.com.au

Restaurant Open for Breakfast, Lunch and Dinner 1309 Hay St, West Perth WA | Ph: 08 6500 9111 julios.com.au

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Now Open featuring restaurant, sports bar and function room Stirling Cross - Tassels Place, Innaloo - Under the new Quest Hotel

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subscription To go into the draw to win any one of these prizes, all you need to do is to subscribe to Menu Magazine, send us a picture of yourself at a café/restaurant, send us a letter or send us a receipt from one of our featured cafés that you’ve recently been to. Feel free to enter as many times as you like. Good luck! How to Enter Name: Address: State:

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Café Visited (see receipt attached): Date: 1. Fremantle Lunch Cruise for 4 people (valued at $292)

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Win a Fremantle Lunch Cruise for 4 people – Cruise to Fremantle and return from the Barrack St Jetty enjoying the views and a delicious gourmet lunch onboard – the perfect lunch out with ever changing views.

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Visit www.captaincookcruises.com.au for more information.

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o Subscriber (2 years/4 issues) $35

2. South West Craft Beer Festival tickets valued at $20 each Win one of 20 passes to the SWCBF held on February 15th at Signal Park in Busselton. The secret is well and truly out. The South West region of Western Australia has a booming craft beer industry which now ranks as one of the fastest growing award-winning micro-brewery regions in Australia. Visit www.swbeerfest.com.au for more information.

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o o o

Fremantle Lunch Cruise for 4 people South West Craft Beer Festival Tickets Fremantle Beer Festival Tickets

Please post your cheque or money order (made payable to Eyers RockET) to Menu Magazine, PO Box 62, SCARBOROUGH WA 6922

3. Fremantle Beer Festival tickets valued at $30 each Win one of 20 Passes to the Fremantle Beer Festival held on 9th – 11th November at Esplanade Park, Fremantle. Presented by Little Creatures, Fremantle’s most iconic local brewery, the weekend is jam-packed with 50 local craft brewers, cider makers and distillers brewing exclusive festival brews just for you, alongside WA’s most decadent local street food. Visit www.beerfestivals.com.au for more information.

Terms & Conditions 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 6 March 2020. Winners will be drawn on Friday 13 March 2020. 4. The first entry drawn will be deemed the winner. 5. The prizes must be taken as supplied and cannot be transferred or exchanged as 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.

cuisine & location guide

Cuisine Guide

Location Guide

Chinese 8 On The Point................................................ 73

Belmont Firehouse Restaurant...................................... 77

Lathlain Indigo Bay Catering & Events....................... 16

Coffee House Brew-Ha........................................................... 71

Bunbury Basalt Restaurant & Bar.................................. 71

Leederville Cranked........................................................... 74

European Fireside Grill.................................................... 15

Burswood Blasta Brewing Company............................... 17

Margaret River The River.......................................................... 72

Fusion Gratias Organic Café...................................... 72

Busselton Bush Shack Brewery........................................ 73

Northbridge Chime Restaurant........................................... 70 Dusit Dheva..................................................... 70

Indian Cinnamon Vic Park......................................... 71

Butler Fireside Grill.................................................... 15

Indigenous Bushlolly Café................................................. 49 Maalinup.......................................................... 53

Caversham (Swan Valley) Funk Cider.......................................................I/F

International Friends Restaurant.......................................... 74 Italian Dolce Bellissimo............................................. 70 Ischia Ristorante.............................................. 18 Julio’s............................................................... 73 La Capannina.................................................. 19 Nunzio’s Restaurant........................................ 71 Portorosa Cucina Italiana............................... 73 The Corner Italian........................................... 12 Modern Australian Avocados Bar & Grill...................................... 72 Basalt Restaurant & Bar.................................. 71 Blasta Brewing Company............................... 17 Bright Tank Brewing Co................................. 31 Bush Shack Brewery........................................ 73 Chime Restaurant........................................... 70 Cranked........................................................... 74 Eagle Bay Brewing Co.................................... 74 Firehouse Restaurant...................................... 77 Funk Cider.......................................................I/F Happs Margaret River.................................... 13 Hoochery Café................................................ 60 Indigo Bay Catering & Events....................... 16 Naked Apple Cider House............................ 72 Rustique Swan Valley...................................... 72 Stage Bar + Kitchen........................................ 71 Tassels Place Bar & Bistro.............................. 74 The Monk Brewery + Kitchen........................ 23 The River.......................................................... 72 The Windsor Hotel......................................... 33 Wild Hop Brewing Company......................... 14 Wise Wine....................................................... 74 Peruvian Uma Restaurant......................................... 10/11 Thai Dusit Dheva..................................................... 70 Vietnamese Little Saigon.................................................... 70

Claremont Dolce Bellissimo............................................. 70 Dardanup (Ferguson Valley) Bush Shack Brewery........................................ 73 Dunsborough Happs Margaret River.................................... 13 Little Saigon.................................................... 70 Eagle Bay Eagle Bay Brewing Co.................................... 74 Wise Wine....................................................... 74 East Fremantle Gratias Organic Café...................................... 72 East Perth 8 On The Point................................................ 73 Bright Tank Brewing Co................................. 31 East Vic Park Cinnamon Vic Park......................................... 71 Fremantle Nunzio’s Restaurant........................................ 71 Portorosa Cucina Italiana............................... 73 The Monk Brewery + Kitchen........................ 23 Henley Brook (Swan Valley) Rustique Swan Valley...................................... 72 Highgate Ischia Ristorante.............................................. 18

Scarborough La Capannina.................................................. 19 South Perth The Windsor Hotel......................................... 33 Spearwood Portorosa Spearwood.................................... 73 Subiaco Brew-Ha Subiaco ........................................... 71 The Corner Italian .......................................... 12 West Perth Julio’s .............................................................. 73 Yallingup Wild Hop Brewing Company ........................ 14

Catering Indigo Bay Catering & Events......................16 Kubarz Perth ..................................................58 Urban Soul Foods..........................................70 Westphalia......................................................20

Food Photography

Innaloo Tassels Place Bar & Bistro.............................. 74 Karragullen Naked Apple Cider House............................ 72 Karratha Bushlolly Café................................................. 49 Kelmscott Avocados Bar & Grill...................................... 72 Kununurra Hoochery Café................................................ 60

Perth Brew-Ha Kings Square.................................... 71 Friends Restaurant.......................................... 74 Maalinup.......................................................... 53 Stage Bar + Kitchen........................................ 71 Uma Restaurant......................................... 10/11

Get your food pics taken by the pro’s at Menu Magazine. Call Scott on 0403 344 143 or email info@menumagazine.com.au

cuisine & location guide Kununurra 3214km Karratha 1522km

Butler

Map not to scale

Henley Brook

Caversham

Innaloo Scarborough Leederville Subiaco Northbridge Highgate West Perth East Perth Belmont PERTH Burswood Lathlain East Vic Park Claremont South Perth

Fremantle

East Fremantle Kelmscott Karragullen

Bunbury 174km Dardanup 176km Busselton 222km Dunsborough 250km Yallingup 255km Eagle Bay 257km Margaret River 270km

Spearwood

Open 7 Days buffet breakfast & dinner Monday to Friday lunch

www.firehouseperth.com 249-263 Great Eastern Highway Belmont WA 6104 (08) 9478 0899

what's happening

November Fremantle Beerfest (8 – 10 November) Little Creatures presents the Fremantle Beerfest delivering the only craft beer and cider festival with a totally local Western Australian focus. There’ll be an exclusive farm-gate to Fremantle range of WA craft beers, ciders and premium spirits perfectly complimented by WA’s most decadent local street food; a comprehensive range of beer and food matching; cooking demonstrations and craft beer masterclasses; and a dedicated Little Creatures Live stage packed with WA live music and DJs, live comedy and roving performances. For more information go to www.beerfestivals.com.au

Western Australia Gourmet Escape (8 – 17 November) Presented by Westpac, the world-famous Gourmet Escape is now celebrated in over 50 events over 10 days in three locations starting in the Swan Valley (8 – 10 November), Perth (11 – 14 November) as well as its traditional home in Margaret River (15 – 17 November). Look out for a range of family-friendly events and fine dining with some of the world’s most well-known chefs and premium gourmet experiences in breath-taking locations. This year’s celebrity lineup includes David Chang (USA), Marco Pierre White (UK), Danny Bowien (USA) and Amanda Cohen (USA) to name a few. For more information go to www.gourmetescape.com.au Smokin in the Valley (9 – 10 November) In association with Lifeline WA, Smoking Charity BBQ Competitions comes to the Swan Valley for the first time. The Kansas City Barbecue Society (KCBS)-sanctioned event will run at the Swan Settlers Market in a FREE family event. Teams will compete overnight and on Sunday 10 November guests will be treated to mouth-watering barbecue from both local and interstate pitmaster champions as the teams

What's on your plate? undergo fully certified KCBS judging. It’s a fabulous mix of BBQ, family fun, food stalls, cooking demonstrations and a smokin’ good time. For more information go to www.smokin.org.au

December Give a Feed (December) This Christmas your donation could help feed over 2,500 Western Australian families in need. Cash donations of $25 help provide a Foodbank hamper containing more than $68 worth of groceries packed and distributed by volunteers via the Foodbank WA network. Give a Feed started in 2011 as an initiative of the Rotary Club of Heirisson with Wayne Smith (Dealer Principal of City Toyota), Aaron Pitt (Founder) and Greg Hebble (CEO of Foodbank WA). For more information go to www.giveafeed.com.au East Fremantle’s George Street Festival (1 December) Come and wish East Fremantle’s George Street Festival happy 30th birthday. With iconic George Street as the backdrop, it’s a funfilled showcase of what makes East Fremantle special. Entry is free, and visitors will enjoy a wonderful selection of genuine ethically produced artisan products (including accessories, clothing, gourmet food, homewares and jewellery) within a waste-wise setting. Local traders, and invited street vendors, will offer an amazing array of food and beverage choices, local musicians, roving street artists and free kids’ activities. For more information go to www.eastfremantle.wa.gov.au

what's happening Sunset Wine and Brews (7 – 9 February) Wine and friends at sunset – this is Perth’s wine event at the beach. A classic summer sunset, with fantastic Western Australian wine, craft beers, ciders and spirits, add in some gourmet food, live music and good friends at Brighton Reserve in Scarborough. Relax overlooking the beach on the Sunset Balcony or sit back on the grass slopes listening to local musicians, with a great range of local wines on offer to try, enjoy a glass at the event or take home some bottles to share later. The wine locker will be on site to store your purchases during the day. For more information go to www.wineandfood.com.au

Manjimup Cherry Harmony Festival (14 December) Manjimup hosts the Cherry Harmony Festival every year in December, celebrating the start of the cherry season with live entertainment, cherry stalls, the ‘Tastes of the Southern Forests’ Avenue, wood chopping, wine tasting, street theatre, vintage vehicles and a cherry pip spitting competition. It’s a celebration of local food, wine and crafts with entertainment topped off with the famous Long Table Lunch, held under cherry trees laden with fruit at the Newton Brothers Orchards. For more information go to www.cherryfestival.com.au

January 2020 Perth Cup Ascot Racecourse (4 January) Start the New Year with style and pizazz on Saturday 4 January 2020 with a fabulous hat, frock, or suit up and go to Ascot for the ultimate social event of the racing season – the Perth Cup, Western Australia’s premier thoroughbred racing event. The nine-race program is set to get the blood pumping and the good times going. From a gastronomical experience to a laid-back sausage sizzle, spectators can enjoy the glamour of the marquee or relax with a picnic or chill out in the stalls. For more information go to www.perthracing.org.au

Perth Festival (7 February – 1 March) Arts lovers and foodies rejoice as culture and the culinary arts coincide at the 2020 Perth Festival. The premier arts festival in the Southern Hemisphere has been disrupting and celebrating our isolated capital with a rich cultural diet of film, music, comedy, theatre, circus, dance, visual arts and literary events every summer since 1953. Bright and bold and refreshingly down-to-earth, experience art in a different light. Watch out for an expanded range of food and beverage options as the festival reflects the Western Australian summer lifestyle in the peerless company of the world’s most influential artistic tastemakers. For more information go to www.perthfestival.com.au

February South West Craft Beer Festival (15 February) With more than 120 craft beers from 20+ local brewers, live local music, gourmet food, wine and cider, the South West Craft Beer Festival is the ultimate celebration of beer. Artisan Brewing, Beer Farm, Black Brewing Co., Bootleg Brewery and Rocky Ridge Brewing Co. are just a few of the brewers sharing their golden nectar. For more information go to www.swbeerfest.com.au

Nannup Music Festival (28 February – 2 March) The annual Nannup Music Festival is held over the WA Labour Day long weekend when the streets come alive with stalls, performances and activities. Now in its 31st year, the Nannup Music Festival is a community-spirited event and a colourful celebration of original music, art, nature, community and diversity. For more information go to www.nannupmusicfestival.org

what's on your plate

March See February dates for Perth Festival (7 February – 1 March) and Nannup Music Festival (28 February – 2 March) Fish & Sips Festival (March 28 – 29) The Fish & Sips Festival is fishy combination of food and festivities showcasing WA’s fine seafood prepared by local chefs. Naturally, WA’s outstanding wines will complement the gourmet experience with offerings by some of Australia's best known chefs. For more information go to www.fishandsipsfestival.com Channel Seven Mandurah Crab Fest (14 – 15 March) One of the largest free community events in WA, this is Mandurah’s premier annual community and tourism event. In 2020 the Crab Fest will showcase the City of Mandurah’s vibrant foreshores, arts and cultural precincts, plus Mandurah’s jewel in the crown - the beautiful Peel-Harvey Estuary. This exciting weekend festival features loads of fun and activities including live cooking displays, fireworks, a jam-packed entertainment line-up for both children and adults on two stages, and great food including, of course, many crab-inspired dishes. For more information go to www.crabfest.com.au Taste Great Southern (26 March – 5 April) Here’s another excuse to visit our State’s South West with over 30 events around Albany, Denmark, Mt Barker, Porongurup, Frankland River, Katanning and Kojonup. In 2020, there’s an added focus on more mid-week events, including festivals, markets, degustations, dinners and lunches, wine tasting, beer, coffee and spirit sessions, food and wine pairing, masterclasses, seminars and community events. Showcasing the region’s oysters, seafood, cereal crops, beef, sheep, vegetables and milk products, food isn’t the only hero - the five wine sub-regions of Great Southern – Frankland River, Mt Barker, Porongurup, Denmark and Albany – will prominently feature shiraz, riesling and pinot noir on the world stage. For more information go to www.tastegreatsouthern.com.au

April See March dates for Taste Great Southern (26 March – 5 April)

Farmers' Markets Support local producers and stock up your pantry from your local farmers’ market: Albany Farmers’ Market – Saturdays 8am to noon Bindoon Farmers’ Market – 4th Saturdays 8:30am to 12:30pm Boyanup Farmers’ Market – 4th Sundays 8am to noon Esperance Growers’ Market – Sundays 9am to 11am (winter) 8am to 10am (summer) Farmers’ Market on Manning – Saturdays 7.30am to12.30pm Gascoyne Growers’ Market – Saturdays May to October 8am to 11.30am Geraldton-Greenough Farmers’ Market – Saturdays 8am to noon Growers Green Farmers’ Market – Sundays 8am to noon Joondalup Growers’ Market – Saturdays 8am to noon (summer) 8.30am to noon (winter) Kalamunda Farmers’ Market – Sundays 8am to noon Kyilla Community Farmers’ Market – Saturdays 8am to 11.30am Manjimup Farmers’ Market – 1st & 3rd Saturdays 8.30am to 12:30pm

Margaret River Farmers’ Market – Saturdays 8am to noon (winter) 7.30am to 11.30am (summer) Moore River Region Farmers’ Market – 2nd Saturdays 8am to noon Mount Claremont Farmers’ Market – Saturdays 7.30am to 11.30am Palmyra Western Farmers’ Market – Sundays 8am to noon Perth City Farm Organic Growers’ Market – Saturdays 8am to noon (winter) 7.30am-11.30am (summer) Poynter Farmers’ Market – fortnightly Saturdays 9am to noon Stirling Farmers’ Market – Sundays 7:30am to 11:30am Subi Farmers’ Market – Saturdays 8am to noon Swan Settlers Market – Saturdays and Sundays 9am to 5pm Toodyay Farmers’ Market – 3rd Sunday 9am to 1pm Victoria Park Farmers’ Market – Sundays 8am to noon and more – to find your nearest market, go to www.farmersmarkets.org.au

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The Yard: 8am-8pm Fri ~ 8am-6pm Sat & Sun The Hall: 9am-8pm Fri ~ 9am-6pm Sat & Sun