Menu Magazine - Issue 28

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Plant-Based Foods S D R A W D E H MITC ’S O N E R & K R O ON P

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letters to the editor

Letterbox I

n the previous issue we featured your favourite cheeses, and then asked you to write to us about your favourite local WA beers. We had an amazing 972 votes come in for 51 different brews. Here are your top 10: 1st VPA by Nail Brewing 2nd Anthem by Otherside Brewing Co. 3rd Single Fin by Gage Roads Brewing Co. 4th Rough Seas Pale Ale by Wilson Brewing Company 5th Alby Red by Gage Roads Brewing Co. 6th Hop Hog by Feral Brewing Co. 7th Biggie Juice by Feral Brewing Co. 8th Mango Beer by Matso’s Broome Brewery 9th Perth Local by Feral Brewing Co. 10th Red Ale by Otherside Brewing Co. Please keep your letters coming in to us at info@menumagazine.com.au – we love hearing from you.

In the next issue we will publish your top 10 kid-friendly venues, so get your votes in.

John Stallwood from Nail Brewing is a real stand up guy and done more for the industry than just about anyone. I’d like to nominate his VPA as the absolute best WA beer closely followed by Red Carpet.

Adam Seems like the majority of voters agree with you Adam – the top four were very close and Anthem by Otherside came 2nd by one vote.

Ed Was great to see Scott back up on stage at the Kalamunda Chilli Festival. We did not expect the event to continue but saw him on Home in WA with the chef from The Corner Italian who was featured in the last issue. I was hoping to learn how to make a burrata but it seems too hard. His plating is amazing. Can we expect to see Scott more on Home in WA? It’s a great segment.

Beverley

You would need to ask Caleb from The Corner Italian about that. I do know he gives cooking classes so probably best to enquire. Scott has just signed up for another season of Home in WA so keep an eye out.

Ed I love ceviche and now have a fave since you featured UMA in the last magazine. I can’t stop going there. Been at least once a week for over a month now. LOL. Jez Thanks for my ticket to the South West Craft Beer Festival. I am a big fan of local WA beers and it was great to see the likes of Bush Shack who I don’t recall being there in the past.

Rene

Every Christmas I think about going to a pub, café or restaurant to celebrate instead of dealing with all the hassle of cooking and cleaning at home but can never seem to find much of a list on line. I think it would be an amazing idea if Menu Magazine was to publish one before next Christmas.

Emma We always think about this and when we do it is too late. We will do our best to get on it earlier this year.

Ed Going out can be really expensive. My friends tell me that there are lots of places where the kids can eat free. Can you please let me know where in my area I can go?

Karen

I follow your post on social media all the time and got in on the ravioli at Tassels Place Bar & Bistro. Just looked too good not to try it. I hope it is featured in the next issue.

Jan

These are my favourite letters because that is a fantastic idea. Go to page 34 to see the results of our research.

Ed

Glad you are following and liking our posts.

Most people say I go out too much and we probably do. Tassels Place Bar & Bistro is indeed featured in this issue. They are the cover feature so go to page 10 and have a read.

Ed

Shared a bottle of Little Things dry gin poolside with friends the other night and was stunned ... gorgeous anise characters ... played with cucumber and citrus in different pours ... soda water as a mixer and let the gin do the talking.

Mike

I follow you on social media and always have wondered how on earth do you go to so many places? I noticed you were in Cervantes one day and then Albany the next. How far do you travel?

Linda

Please send me your last ticket to Fremantle Beer Festival because my husband is also sick (man flu) and man do I need a break from his whinging ... plus I like beer.

Carly

There are a few people writing for Menu Magazine but having said that it was Scott who went to both of those places racking up the kms.

Ed My partner and I went on the Captain Cook beer cruise and had the pleasure of meeting your beer writer Jeremy Sambrooks. He is a wealth of knowledge. I would love to hear what he thinks about the new taxes on beer, courtesy of recycling? And cheers for the South West Craft Beer Festival ticket.

Jeff

Hope you enjoyed the festival Carly.

Ed

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ALTERNATIVE It’s in our name, it’s in our nature

Welcome to the second special issue of the 28th edition of Menu Magazine. I think we can all agree that the last few months have passed by in a haze of uncertainty, but the tide is starting to turn. While no-one can afford to become complacent just yet, Western Australia has done a commendable job on containing COVID-19, and while the world will never be the same again, there is hope in the air.

Western Australia’s hospitality industry continues to evolve and respond to the ease on restrictions. As of 29 May, Phase 3 was implemented and diners and restauranteurs rejoiced as the number of people allowed at gatherings increased to 100 in single spaces, and 300 people per venue across multiple spaces. Food businesses and licensed premises have re-opened for seated service and alcohol may be served without a meal at licensed premises as long as patrons are seated.

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Of course, this still presents some challenges imposed by the 2m2 rule of physical distancing. Nonetheless, it’s imperative that we continue to support the industry and our favourite cafes, restaurants and food outlets. In most cases, bookings are essential but spontaneous walkins might get lucky. Regional travel is permitted throughout the state (except into remote Aboriginal communities) and aren’t we fortunate to have such a vast state to explore?

We have continued with our new news section where our events pages were. The news pages include updates on the hospitality industry during the crisis provided by us and industry experts along with inspiring stories on what some business are doing.

Please enjoy all the wonderful stories in this issue covering beer, coffee, gin, travel, food, restaurant profiles, industry articles, columns and product reviews.

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Our next issue celebrates the 15th anniversary of Menu Magazine and we are eternally inspired by and indebted to our readership, advertisers and contributors. If you want to get involved in our next issue then now is a good time to get in contact with us.

Bon appetit - and don’t forget to wash your hands.

Carmen Jenner

contents

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

2 4 6 7 8 9

Profiles THE JEWEL IN HER CROWN (Tassels Place Bar & Bistro) YOU HAD ME AT JAPANESE (Furaibo Perth) A DISTILLERY AND SO MUCH MORE (Margaret River Distilling Co.) A GOLDEN TRADITION (Han Palace) MORE THAN JUST A STEAKHOUSE (Rustlers Steakhouse & Grill) SHARING THE LOVE (The Studio Bistro) FOOD, COMMUNITY AND MUSIC (Lyric Lane) A NEW TAKE ON AN OLD FAVOURITE (White Salt) IT'S ALL ABOUT THE FOOD (Il Cibo Café)

10/11 12/13 16 17 18 19 20 21 22

Prizes COMPETITIONS/SUBSCRIPTIONS 24/25 Features COFFEE IN BRAZIL: A MARKET OF REINVENTION (Coffee) BREWS ON A CRUISE (Beer) NICE SIX-PACK (Beer) BREWERIES OF WESTERN AUSTRALIA (Beer) KIDS EAT FREE AROUND PERTH (Food) FREMANTLE MARKETS: SYMBOL OF AUSTRALIAN DIVERSITY (History) GIN SOAKED (Beverages) PLANT-BASED FOOD – FAD OR REVOLUTION (Health) CAIRNS’ SUSTAINABLE BOOD BOWL (Travel) THE REAL PORK STAR (Celebrity Chef) STUDIO GOLD (Awards)

Columns BRISKET BURGER (Cover Recipe) SPICE UP YOUR JUICE (Juicing Column) FINANCIAL FITNESS IN THE WORKPLACE (Finance Column) PACKAGING FOR THE FOOD TRUCK INDUSTRY (Packaging Column) DELIVERING FOOD NOT AS EASY AS YOU THINK (Industry Column) WHAT DO I NEED TO MAKE COCKTAILS? (Drinks Column)

Cover Picture Tassels Place Bar & Bistro Minister's Forward: 9 Profile pages: 10/11 Recipe: 56 Bite size pics pages: 70-74 Photography: Scott Arnold-Eyers

26/27 28/29 30/31 32/33 34-37 38/39 40-43 44/45 46/47 48/49 50-52 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 70-75 CUISINE & LOCATION GUIDE 76 MAP 77 WHAT’S ON YOUR PLATE (What’s Happening) 78-80 News THE COVID-19 PAGES

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Publisher Scott Arnold-Eyers

Your Restaurant & Foodservice Equipment Specialist

Sub Editor Carmen Jenner Menu Writers Wade Allen, Scott Arnold-Eyers, Chef Guy Chisholm, Jada de Luca, Brian Garcia, Georgina Goss, Carmen Jenner, Andrew Kelly, Tina McLennan, Daniel Monroe, Liz Packwood, Ingrid Rickersey, Jeremy Sambrooks, Michael Sarader, Sarah Schmitt, Danica Scott, Sophie Sunderland, Debra Watson Design Cam Allen Design Legal and Finance Manager Dianne Arnold-Eyers Contributing Photography Ryan Ammon, Scott Arnold-Eyers, Harry Blyth, Monique Boucher, Tegan Court, Harry Cunningham, Matt Jelonek, Carmen Jenner, Daniel Monroe, Liz Packwood, Jeremy Sambrooks, Viva Photography, Gary Walton, Jessica Wyld 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 25.

Every endeavour is made to ensure the contents of this magazine are correct at the time of going to print. The publisher and editor do not necessarily endorse the opinions expressed by individual writers. All prizes will be awarded at the editor’s discretion and no correspondence will be entered into.

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

Nothing in this magazine may be reproduced in whole or in part without the written permission of the publisher. Images and written material submitted for publication are sent at the owner’s risk and, while every care is taken, Eyers RockET will not accept any liability for lost, stolen, damaged or misused material. The publisher reserves the right to modify editorial and advertisement content.

Menu people It is amazing to think that we finished this issue of Menu Magazine with a phone that has not worked properly for the entire time but here it is. A lot has got to be said about customer service these days. It is a great issue with heaps of information and destinations for you to visit so get out there and have some fun. I have learnt a great deal about gin, distilling, plant-based food diets and how much China affects pretty much everything we do. For anyone following our social media pages, you will see that we travelled all over the State tasting food, beer, wine and anything else we can consume but as you can see, it’s not just me. We have a great team around us so make sure you say hi when you bump into one of us.

I will take quality over quantity any day. In this fastpaced world, so many of us have become time-poor, so I know the value of referring to the latest copy of Menu Magazine when looking for what is on the menu in the WA restaurant scene. This month I was fortunate enough to sample dishes from the new Tassels Place Bar & Bistro where they delivered on quality, taste and service. Trying to get the work-life balance right isn’t easy and that is why I enjoy the simple things, like eating out with family and friends.

Tina McLennan

I say farewell as I write this after writing for Menu Magazine for over a decade (where has that time gone?).

I have decided to focus on completing my novel and art endeavours. I have learnt so much during my time at Menu. It’s been a delicious, dynamic journey, though which I have learned much about the food and wine industry and discovered so many awesome dining venues. It’s always sad to see a restaurant close but I guess that is part of the dynamic nature of the industry.

Thanks to Scott for the many dining experiences and to my Menu Magazine colleagues – I’ll still be available to catch up for a coffee now and then.

The past six months have been focused on exploring food that is good for my belly, and appropriate for my baby’s fingers. With a 10-month-old baby boy at home who’s preference has been to eat with his hands, I have been seeking out opportunities to expand my own repertoire of finger food cooking: patties, falafel, gems and bites, vegetables steamed, baked and cut into as many ways as possible. The family also had a brief sortie with a plant-based diet as a New Year’s health kick. I’ve been pleasantly surprised at how available vegetarian and vegan options are in the Perth food scene. My review in this issue allowed me to expand my palate away from the simple delights of vegetables though, and I was reminded that eating indulgently, and without restriction, is fairly lovely too.

Ingrid Rickersey

Danica Scott

Eating out would have to be one of my favourite pastimes. When I was working in Fremantle, one of my favourite places to visit for lunch was Il Cibo in Market Street opposite the train station, so I was delighted to be asked to profile the venue for this issue of the magazine.

They do the most amazing range of salads and fabulous freshly squeezed juices, as well as great coffee, delicious house-made cakes and all day breakfasts. I also recently went out for lunch with a group of girlfriends at The Corner Italian in Subiaco, which was profiled in the last issue. It offers a menu that’s a little bit different to your typical Italian restaurant – not just your standard pizza and pasta. It was the second time I’ve been there, and the service was excellent and the food lovely both times.

It was such a great opportunity to get away from the heat of the city, and spend a few days in Albany visiting my parents. It was also a great opportunity to revisit an old favourite of mine – Rustlers Steakhouse & Grill.

I remember when it first opened in 1999. My parents were so excited by this ‘new and wonderful’ restaurant, which is now a solid favourite amongst the locals. Aside from visiting Albany, I enjoy being out and about here in Perth. After living overseas for several years, it is great to reconnect with this city which has changed so much over that time. It is really exciting to discover all the new cafés and restaurants around the place. And when I’m not out exploring, you will find me in my kitchen, or with my family in our garden, where I pretend to have a green thumb.

Scott Arnold-Eyers

Georgina Goss Every chance to explore a new restaurant or venue is a source of enjoyment. I look forward to seeing what chefs come up with, to see and taste how they have married ingredients and created flavours. My mum was always trying new recipes and left me with a treasured handwritten set of recipes gathered over many years. Maybe I just love food. Through Menu Magazine I’ve learned a lot about wines and how they match certain dishes and a whole new magic to discover. This past year I’ve appreciated tradition – imagine a truly authentic Italian meal with red and white chequered table cloths and a bottle of Sangiovese, and smoky chargrilled aromas on a balmy urban or beach evening. Our city has fully embraced its multicultural night market scene in Perth, Scarborough and other locations. Wandering around Elizabeth Quay and Barrack Street, I’ve marvelled at how our urban landscape has changed. I’ve loved travelling to our unique South West to savour experiences like Margaret River Gourmet Escape and others. I hope you dive in, to cherish, support and appreciate all the exciting food experiences taking place around our wonderful State.

contributors

Sarah Schmitt I’m Samoan and Italian – food is in my blood. It was a joy to discover the underlying tones of Perth’s food scene, especially concerning its diversity. Having a chat with locals, tourists and hospitality staff was a great way to experience a more intimate and special side of food that I’d previously overlooked, and it made me very proud to live in a city that appreciates different cultures and a variety of dishes. Not only do I have a newly found appreciation for Perth’s food diversity, but for establishments that work hard to retain a familial and comforting feeling within their parameters. My home life is very much characterized by a diverse kitchen, and it’s nice to look past the borders of what I’m familiar with and delve deeper into Perth’s food scene.

Jada de Luca

Liz Packwood

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out & about

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polly & the people

Message from Hon Paul Papalia CSC MLA

Minister for Tourism Welcome to Western Australia and the 28th edition of Menu Magazine.

F

or nearly 15 years, Menu Magazine has provided an excellent insight into some of the best restaurants, cafés and culinary experiences in WA, highlighting the latest trends in the State’s flourishing food and beverage scene.

This issue of Menu Magazine features an exciting mix of WA beer tours, gin distillers, family-friendly venues and the Gold Plate Awards, as well as the regular pieces on design, wine, products, education and events.

Located an easy 25-minute drive south of Perth’s central business district, the bohemian city of Fremantle is the place to enjoy a buzzing arts and cultural scene, alongside a cornucopia of cross-cultural cuisines, eateries, boutique bars and pubs.

The port city is currently undergoing a oncein-a-generation redevelopment, which will see the heart of Fremantle transform into a lively cultural and commercial hub at Kings Square. This will be complemented by a mix of nearby attractions, such as the historic

Fremantle Markets, World Heritage-listed Fremantle Prison and a collection of boutique breweries.

including the Argyle Diamonds Ord Valley Muster (May 15 - 23) and Truffle Kerfuffle (June 19 - 21).

A unique and fun way to enjoy Perth’s attractions, including its exciting mix of gourmet offerings, is on a hosted walk, cycle or cruise tour, which operate regularly in the city centre and its surrounding cultural hubs.

I hope you enjoy this edition of Menu Magazine and that it inspires you to discover more of WA’s exceptional food and wine.

In addition to its much loved beer and wine production, the State has welcomed a rise in the number of boutique distillers creating a fusion of uniquely WA-flavours. From the tall tree forests of the South West, to seaside towns hugging the Coral Coast and the ancient landscapes of the Kimberley, there’s a plethora of local distilleries to be uncovered, such as the Great Southern Distilling Company in Margaret River, Albany and Porongurup, Whipper Snapper Distillery in Perth, Illegal Tender Rum Co in Dongara and Hoochery Distillery in Kununurra.

HON PAUL PAPALIA CSC MLA MINISTER FOR TOURISM

Keep an eye out for upcoming events showcasing the best of what’s on offer in WA,

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THE ‘QUEEN OF PUBS’ HAS DONE IT AGAIN

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ward-winning restauranteur Sonja Gastevich, is an astute businesswoman who knows what her clients need. She has created a restaurant that is best described as high class without the five-star price tag.

Following the success of Sonja’s fifth restaurant including The Currambine Bar & Bistro, after more than two years of careful planning the highly anticipated Tassels Place Bar & Bistro opened its doors in October 2019 to expectant Perth diners.

Success doesn’t happen overnight and Sonja has been in the business for over 60 years.

Born in war torn Croatia at a time when opportunities were limited, Sonja was sent to live with her grandmother in Australia. By the age of 20, Sonja had opened her first restaurant in the Wheatbelt town of Narrogin and has never looked back.

The Jewel in her Crown You soon realise that Tassels isn’t your average bar and bistro because Sonja understands the pleasure of eating is a sensory experience. As a nod to The Great Gatsby’s Art Deco era, glittering chandeliers hang like diamond pendants from the elevated ceiling. The long and polished black marble cocktail bar is adorned with brass pendant lights and is the perfect place to partake in an aperitif or two before a meal.

This is a family affair with Sonja’s son-in-law Stephen Tombides, part of the management team and the atmosphere and staff are friendly, inviting and professional.

From the extensive and modern breakfast menu we sampled the popular Smashed Avocado topped with crumbled feta, smoked salmon, roasted cherry tomatoes, two poached eggs, wilted spinach, toasted

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pepitas, lemon oil and generously served on two slices of toasted sourdough.

The Smoked Salmon Salad comes laden with fresh mesclun leaves, shaved carrot, steamed cauliflower and red onion topped with dukkah spiced avocado, whipped rocket ricotta, cherry tomatoes and fresh smoked salmon, all of which sit atop slices of juicy beetroot.

The flavour of the dukkah spiced avocado is definitely worth noting as it transcends this dish to another level. A must try especially with a squeeze of lemon to bring out the citrus notes.

Sonja’s Croatian pride ensures a high standard and she takes an active role in the kitchen by collaborating with her executive chefs to create traditional bistro fare by design with light and contemporary touches supported by quality ingredients. Good (and bad) news

travels fast in the restaurant business and Sonja knows what it takes to maintain her outstanding reputation.

The aromas emitting from the kitchen invite us to sample a dish from the Sports Bar menu.

The Smoked Beef Brisket Burger with slaw, beer battered pickle, jack cheese and chips was tender and juicy. The beer battered pickle was a clever addition and exceptionally tasty.

And who doesn’t love a brioche bun. This is the perfect bar food to have while watching a game and sharing a pint or two with friends.

From the Specials menu we tasted the roasted Chicken Breast, stuffed with pumpkin, feta and sundried tomato, wrapped in prosciutto.

Sitting on a bed of delicious herbed mash, steamed broccolini, roasted cherry tomatoes and jus, the chicken was tender and wellseasoned.

profile SONJA’S CROATIAN PRIDE ENSURES A HIGH STANDARD AND SHE TAKES AN ACTIVE ROLE IN THE KITCHEN BY COLLABORATING WITH HER EXECUTIVE CHEFS TO CREATE TRADITIONAL BISTRO FARE

BY DESIGN WITH LIGHT AND CONTEMPORARY TOUCHES SUPPORTED BY QUALITY INGREDIENTS. Moving onto the Main menu we sampled two dishes. Firstly, the slow cooked Lamb Shank, braised in liquor and served with mash and greens. This dish was paired with a glass of the 2017 Katnook Founder’s Block Shiraz (Coonawarra, South Australia). With its peppery spice and soft lingering tannins, this wine is matched perfectly with the gentle flavour of the tender lamb and delivered on taste and class.

The stand-out dish was the Cajun Spiced Barramundi. Pan fried to perfection, the succulent fillet of barramundi was served on a generous bed of avocado and lime salsa topped with grilled tiger prawns, chermoula and matchstick potatoes. The combined flavours of the chermoula and the Cajun spices are a testament to the chef’s knowledge and experience. This calibre of dish creates a fine dining experience and to call this ‘bistro food’ would be an understatement. This plate was matched with a crisp glass of the 2015 Devils Lair Fifth Leg Treasure Hunter Reserve Sauvignon Blanc (Margaret River, Western Australia). The citrus notes of the wine complimented the lime and Cajun spices well.

There is a sense of familiarity between the staff and diners; return customers are a hallmark of success. The atmosphere is buzzing and bright thanks partly to the giant ceiling-tofloor glass windows that are elegantly dressed in sheer drapes sweeping around the entire front of the restaurant while filtering the natural light.

Situated on the ground floor of the new luxury Quest serviced apartments in Innaloo, Tassels is opposite IKEA and offers easy freeway access.

While restaurants open and close daily, Sonja is a businesswoman who chooses to not follow fashions, but rather to be a leader in her field.

The secret to her success is all in her attitude, which has never changed – work hard, never compromise and have the confidence to believe in yourself.

Catering to all ages and types of gatherings Tassels is great for an after-work drink, a fine dining experience or for functions. It has all the glitz and glamour without the price tag.

Sonja has earned her ‘Queen of Pubs’ title.

Standing at the black marble cocktail bar you will notice a giant crystal encrusted crown perched above the top-shelf spirits and liquors. A sparkling testament to this lady’s success and Tassels Place Bar and Bistro might just be the jewel in Sonja’s crown.

By Tina McLennan

Tassels Place Bar & Bistro 8 Tassels Place, Innaloo Ph: (08) 6444 7997 www.tasselsplacebb.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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You had me at Japanese N

o doubt you’ve heard of tapas bars – those intimate meeting places between work and dinner where Spanish snacks are served to accompany wine. They have them in Japan too called ‘izakaya’, where sake is usually the tipple of choice and the snacks are chopstick friendly.

Perth certainly is no stranger to the shared plate concept, and is now home to a new izakaya and Australia’s only Furaibo restaurant since early 2020. Famed for ‘tabasaki’ – their signature fried chicken is cooked in a secret recipe of a sweet peppery sauce and coated in sesame seeds.

Who doesn’t love chicken wings, automatically giving you permission to tear apart with your hands while ripping the tender flesh off the bone with your teeth? It’s interesting that this

primal act appealed to one Japanese man living in Nagoya in regional Japan who noticed an excessive wastage of chicken wings, which at the time were only deemed useful for making soup. After much experimentation, he incorporated chicken into his menu.

Tabasaki can also be ordered as a thigh or breast, and it doesn’t take long for a tray of chicken wings to appear before us – and then rapidly disappear. It’s soon clear why they’ve earned their signature dish status as they are both crispy and tender while tasting sweet and spicy.

Furaibo isn’t just about chicken wings as there are over 100 dishes designed to be shared, offering authentic Japanese flavours catering to a Western palate with the use of local ingredients. Owner and executive

chef Christo Pattiasima says, “We offer more than just sushi and we use the best available ingredients and never compromise on tradition.”

In saying that, I’m pleased that there’s a wide range of sushi and sashimi on the menu, especially with the Chef’s Sashimi Platter featuring sashimi-grade Tasmanian salmon, tuna, Australian king fish, scallops and yellow tail artfully arranged on ice with edible flowers. Almost too pretty to eat.

Next comes the Red Chilli Corn Fritters served with a wasabi sour cream dip. There’s a distinct hit of heat intensified by the sweetness of the corn and evenly balanced out by the wasabi and sour cream. Served on a black earthenware plate the sauce pops against its dark background – setting the tone for the drama that unfolds on the palate.

The Rainbow Rolls are also striking and tasty featuring tuna, yellow tail, salmon, shrimp, avocado and crab sticks wrapped around sushi rice and adorned with edible flowers and sesame seeds.

Furaibo has another speciality dish called ‘Kushiyaki’, also known as yakatori sticks, which are skewers grilled over charcoal. When you think about it, the options for grilled meat and vegetables are endless and we enjoyed chicken with green onion, nine-grade Wagyu, pork belly, asparagus wrapped in bacon, local scallops and lamb chop with garlic yuzu kosho – all outstanding and the lamb was a standout for tenderness with just the right amount of spice and salt.

Head chef Kevin Allen is proud of Furaibo’s extensive menu, which features 30 different

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types of sushi and sashimi, around 35 variations of yakatori sticks and, of course, the famous wings. He says, “We invite you all to come on down and try something different for Perth. Everything is authentic, made to order in-house and we use top suppliers and the freshest ingredients.”

The kitchen features equipment unique to Perth’s Furaibo, including electric woks and a Kosei Grill imported from Japan using charcoal and gas ideal for cooking yakitori.

Moffat supplied the heavy-duty Waldorf oven and cooktop range and also helped with the kitchen design. Brian Garcia of Moffat says, “The Caterlink design and fit-out team worked closely with the operators utilizing premium Moffat heavy duty cooking equipment.”

Located in the newly refurbished Raine Square in the heart of the city, Furaibo is situated in the building that was once part of the original Royal Hotel on the corner of William and Wellington Streets. Built in the gold rush era in 1882, the hotel has a fascinating past and still retains its historic charm, and then some.

The restoration maintains the wrap around balcony which breaks into two, with a smaller section extending to Furaibo, providing an excellent vantage point with great views of the surrounding buildings and the foot traffic below.

Furaibo’s fit-out is sympathetic to the era, and yet the heritage-listed building has an industrial vibe reminiscent of what you might stagger upon in the backstreets of Tokyo, including a mural by Ink & Anchor and Art By Destroy, adding to Perth’s eclectic mural and street art collection.

Furaibo’s downstairs bar serves snacks plus local and international wines and beers,

Furaibo may be one of the city’s newer restaurants but they’re already evolving to keep up with demand, with the addition of a lunch bar. The casual menu will feature Japanese curry, lunch plates in the same vein as bento boxes and custom-made sandwiches using Japanese bread baked specially for Furaibo with wagyu and chicken and pork katsu fillings.

and Japanese-inspired cocktails, including sake-based cocktails. The extensive sake list features mid-range and top shelf labels including the silky-textured premium Senkin Kamosu.

Our lunch was made all the more colourful with a martini mocktail and Japanese Jinzu gin-based Pink Panther with egg white, raspberry and a hint of lemon juice.

Given Furaibo’s 50-year track record, consistency is paramount to the chain restaurant’s success and Kevin says, “If you come now and then a year later, our high standard will be the same.”

Definitely one to watch.

By Carmen Jenner

Furaibo Perth Raine Square 300 Murray Street, Perth Ph: (08) 6102 2061 www.furaibo.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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A Distillery and So Much More J

ust when you think you’ve seen all that Australia’s South West has to offer, you come across Giniversity at the Margaret River Distilling Company, tucked away in a bush setting on the edge of the Margaret River township.

You can become a distiller for the day and make your own unique blend of gin using local native and exotic botanicals, after which you will graduate with a bottle of your own personally crafted gin. The gin workshop is delivered by one of the very knowledgeable members of the distilling team and includes tastings of Giniversity’s core gins, an interesting history of gin and insights into the intricacies of distilling.

After feeling proud with our efforts in crafting our very own bottle of gin, we settled in to have a bite to eat. We were seated in the picturesque alfresco area where parents can keep an eye on the kids playing on the lawn or set up their own picnics using the small tables and picnic rugs provided.

Full of flavour, the Fremantle Octopus woke up the tastebuds – served with botanical marinated olives pan tossed in tomato, chilli, preserved lemon, herbs and croutons.

fruits, nuts, quince paste, lavosh and house jam. As a shared platter this is an ideal snack to have with your favourite beverage.

It seemed only natural to enjoy our food with gin-inspired cocktails like the Lady Marmalade made with Giniversity Barrel Aged Gin, house made orange marmalade, grapefruit shaken over ice and garnished with dehydrated fruits.

Having been aged in Margaret River red wine barrels, this gin expressed a hint of spice and a punchiness that complemented the cocktail perfectly.

For our second dish, the Farmhouse Lamb Ribs were served with a delicious combination of char-grilled Mediterranean vegetables, fresh figs, salsa Verdi – and the macadamia parmesan crumble added great texture.

A family favourite is the Reuben Pizza, a classic Neapolitan sauce base, mozzarella, shredded corn beef, sauerkraut, red onion, dill pickle relish, rocket and cocktail sauce.

One of my favourites on the menu is the Distillers Deli Board served with a selection of favourite local cheeses, deli meats, seasonal

The Salty Dog was another refreshing choice, featuring Giniversity Botanical Gin, grapefruit juice and a squeeze of lime over ice served with a salted rim glass. This aromatic expression of gin was particularly reflective of the region, with its pronounced botanicals including lemon myrtle, sandalwood, eucalypts and boronia.

Weddings, functions and special family celebrations are popular at the distillery and located onsite are the Riverglen Chalets fourteen self contained chalets set on seven acres of bushland and magnificent gardens.

With a choice of one, two, three and four bedroom chalets, it’s an ideal accommodation option for wedding guests, couples, families and groups.

Opening hours are 10am til 6pm Sunday to Thursday and 10am til 7pm Friday and Saturday. On Sundays you can have bloody brunch – Bloody Mary Brunch that is. Choose from three carefully crafted Bloody Marys (whisky, gin or vodka) and pair with your choice of three cooked meals.

Head chef Luke Pursell says he enjoys complementing and showcasing the gin where possible through his cooking, as well as using fresh local produce. Even the figs we had were freshly picked from the property.

Venue manager Ben Tassone who has been there from the beginning in 2015, said he wanted to keep prices realistic and for the distillery to be a place that catered to all people. I can assure you that the Margaret River Distilling Company has succeeded.

By Ingrid Rickersey​

Margaret River Distilling Co. 1 Maxwell Street, Margaret River Ph: (08) 9757 9351 www.distillery.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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A Golden Tradition 2018 Mills Reef Pinot Gris from the Hawke’s Bay Region of New Zealand. This delicate, light and fresh wine perfectly complemented the spicy marinated and crunchy deep-fried prawns while levelling out the chilli of this popular dish.

The same wine was enjoyed with our next dish, the Country Style Fu Shan Chicken. The slices of roast crispy skin chicken with coriander and chilli in a slightly sour sauce were just enough to excite the taste buds.

I was in heaven as we moved onto the Beef Eagle’s Nest – strips of delightfully tender beef and pickled vegetables, garlic, ginger and oyster sauce served in a fantastic crispy potato nest.

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y first impression when entering the gates at Han Palace in East Perth is one of calm opulence – the gold furnishings, cutlery, napkins and ornate table decorations are graced by a beautiful mural running along the back wall.

We’re ushered into a private dining area on one side which is perfect for larger groups. My mouth is already watering from just reading the gold cloth menu featuring Live Western Snow Crab (from deep waters off our North Coast), Live WA Rock lobster (served in a variety of delicious ways), a two course Peking Duck and Mongolian Lamb and other house recommendations. I learn the fish is kept in tanks in true Chinese style.

We began with another specialty, the Hong Kong Bay Style King Prawns paired with the

profile This well established restaurant has many loyal customers, some of whom come to Sunday lunch to enjoy the Deluxe Banquet for Two ($59.80pp) or any number of wonderful authentic dishes, impeccable service and attention to detail that has made this restaurant a firm favourite in the hearts of many.

In the 20 years of operation, Anthea Zhou has been the owner for the past 12 years. Not every Chinese restaurant prepares their own duck and chicken which is something else Han Palace takes pride in. There is also a fully stocked bar with a carefully considered wine list.

My recommendation is to take as many people as possible and seek advice from the experienced and attentive waitstaff who will assist you in choosing from the extensive menu. The central turntable means guests can easily share the many specialties and balance of flavours served by this well established Chinese restaurant, which has spent many years perfecting authentic Cantonese cuisine steeped in tradition.

By Liz Packwood

Our attentive waiter suggested the 2018 Alkoomi Cabernet Sauvignon Black Label.

This was an elegant medium-bodied cabernet with hints of cassis, savoury herbs and dark chocolate. This wine produced in the long cool ripening conditions of WA’s Frankland River proved to be a very good match.

Next we enjoyed the Seafood Bean Curd Clay Pot, initially cooked in a traditional clay pot and then transferred to a metal dish to arrest the cooking process. There was also a colourful side dish of Chinese mushrooms, broccoli and bok choy.

Being a devil for punishment and although already overwhelmed with delicious flavours, I couldn’t help wondering how some of the other dishes would taste – the exotic sounding Patagonian Tooth Fish, Crocodile Fillets with Ginger and Shallots, Green Lip Abalone or maybe the popular Sizzling Beef.

Han Palace 73-75 Bennett Street, East Perth Ph: (08) 9325 8883 www.hanpalacerestaurant.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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More than just a Steakhouse

moorish. With this dish I enjoyed a glass of the 2014 Trevelen Farm Reserve Shiraz (Great Southern, WA) and my colleague had a local Wilson Lighthouse beer.

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ituated in the port city of Albany in Australia’s Great Southern region, Rustlers Steakhouse & Grill is an institution. Originally opening its doors from a small building on Frederick Street in 1999, the little country steakhouse offered a simple menu. The local favourite became known for its country hospitality thanks to its quality meals at affordable prices.

Twenty years on, Rustlers draws upon the region’s fresh produce and is an awardwinning restaurant having most recently won the 2019 Gold Plate Award for Family Dining.

Nowadays, Rustlers has larger premises at Stirling Terrace with seating for just over 200 people and an intimate area upstairs for functions, including art exhibitions.

The original exposed brickwork and solid wood fit-out creates a warm and unpretentious dining experience whether you’re here with your family, with friends or on a date.

The food at Rustlers has remained simple and honest and part of the fun is the ‘build your

own’ aspect to the meal. Begin by selecting your steak of choice – or chicken, seafood or a vegan option. Next, choose from a selection of sauces and finally, pick your side dish. The kid’s menu also offers healthy meal options and includes a drink and scoop of ice-cream.

Our dining experience began with the Lemon Peppered Seafood Salad with bite sized morsels of scallops, prawns and fish, seared and cooked in a white wine reduction and served with a tossed green salad and garnished with crispy rice noodles. A squeeze of lemon added a refreshing zing. This was paired with a local favourite, the 2019 Alkoomi Late Harvest (Frankland River, WA).

Next, we tried one of Rustler’s signature dishes – Horns & Prawns. The prime porterhouse steak was topped with prawns in a caramelised garlic and sweet chilli butter. The prawns were tender and sweet and complemented the heaviness of the steak. But it is the sauce this dish is famous for and the rich caramel flavour balanced the sweetness with a hint of chilli heat – and it is

We followed on with the Steak and Ribs – a sirloin steak with a half rack of slow cooked pork spareribs, served on the side with an inhouse hickory BBQ sauce. The sauce alone was a highlight, but let me tell you, those ribs were a delight to eat. The meat was so tender it fell off the bone, and the flavour was delicate and clean. Slather the hickory sauce over the ribs to change up the flavour, it is a wonderful combination.

Finally, we tried the Moroccan Lamb Rump Steak – a dish where the delicate flavours built a story. The lamb was marinated and char-grilled, served with vegetable couscous, hummus and mint yoghurt. The sweetness of the vegetable couscous popped in our mouths and the freshness of the mint yoghurt brought the flavours together in a perfect combination. This dish was complemented with a glass of the 2017 Galafrey Cabernet Merlot (Mt Barker, WA).

The entire dining experience was immensely satisfying. The attention to detail across all aspects ranging from the quality of the ingredients, consistency in the kitchen and the friendly front of house service made the simplicity seem so effortless.

So next time you are in Albany, be sure to come down to Stirling Terrace and visit.

By Sarah Schmitt

Rustlers Steakhouse & Grill 222 Stirling Terrace, Albany Ph: (08) 9842 2454 www.rustlers.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Sharing the

Another of chef Thale’s specialities is the Whipped Macadamia and Heirloom Tomatoes with Brazil nut, cumin and fermented strawberry. The 2019 Lenton Brae Semillon Sauvignon Blanc (Margaret River, WA) complemented the dish with the floral notes enhancing the macadamia flavour.

The house specialty is a handsome presentation of a whole Wagin duck in Thai red sauce and coconut pickled Manjimup wombok, mild chilli and peanuts served with rice. The succulent duck is matched with the 2013 Cape Naturaliste Torpedo Rocks Reserve Shiraz (Margaret River, WA) and the spicy rich berry flavours in this wine complement the duck nicely.

Behind every one of Studio Bistro’s dishes is a story, like their Brazilian Seafood Moqueca, an old style of cooking that has been handed down through the generations of head chef Thales Franca’s family. Boasting a generous selection of WA seafood served in an amazing sauce with an array of flavours, their Seafood Moqueca is a well known dish – a declared favourite by regular visitors to the Bistro.

The 2016 Heydon Estate Willow Chardonnay (Margaret River, WA) is beautifully balanced with this superbly flavoursome dish without being overpowering.

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nce seated at The Studio Bistro, it’s easy to see why this vibrant arts and dining venue in Western Australia’s South West has been a Gold Plate Award winner for two years running.

In recent years, owners Steve and Sandy Tippett have modernised the menu with head chef Thales Franca to create a fusion of mouth-watering flavours. The relaxed garden setting on this warm summer’s day is a seductive combination.

Steve shares that The Studio Bistro isn’t pretentious, and he genuinely wants customers to be satisfied with their experience.

The style of dining, while modern, Steve believes is reminiscent of dining with family when his grandmother would cook up a storm and there would be large family gatherings with sharing style dishes. The menu at Studio

Bistro is designed with a focus on shared plates so everyone can dine at leisure, while enjoying each other’s company.

The wine list is comprehensive, showcasing local, quality wines. While Steve knows his wines, he is also mindful of his customer’s budget and wine preferences. So, if you are not sure which wine to have, I would trust Steve and his team’s recommendation.

And for the grand finale, you simply must try the Crème Brûlèè with vanilla bean, fresh berries and house baked shortbread. The rich vanilla custard base topped with the perfectly set hardened caramel topping can be ceremoniously cracked with your spoon. The 2018 Singlefile Great Southern Botrytis (Great Southern, WA) dessert wine is recommended with this dish.

The Studio Bistro is open Thursday through to Monday from 12 noon and Saturday night 6pm until late. For a special family occasion, wedding or just a lazy afternoon lunch you can’t go past The Studio Bistro.

By Ingrid Rickersey

Our first entrée is Mango Crab and Fish Refogado stylishly presented in seashells on a bed of river stones accompanied by 2018 Victory Point Rose (Margaret River, WA). The fish is usually fresh WA snapper or dhufish.

Next, we tried the Honey Quail from Wagin with garlic scapes salsa and ginger sweet potato cream. The wine matched with this entrée was the 2017 Howard Park Flint Rock Pinot (Great Southern, WA) and its fruity flavours subtly enhanced the delicate quail.

The Studio Bistro 7 Marrinup Drive, Yallingup Ph: (08) 9756 6164 www.thestudiobistro.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Food, Community and Music

Topped with feta and a light drizzle of balsamic and accentuated with a kick of mint, the combined creaminess of the cheese and freshness of the watermelon fused well together.

These dishes are a great example of how quality equipment not only looks great in an open plan kitchen, but combined with expert consultation at the outset, superb results can be achieved. Moffat, in conjunction with Adam Bennetts from Arcus, worked closely with Michael and Konrad de Ruyter on the project to ensure the design and equipment supplied in the foodservice areas not only looked great with the open plan kitchen but performed in a busy establishment.

Brian Garcia, the WA state manager for Moffat says, “We installed Moffat heavy duty cooking and washing equipment including the New Zealand manufactured Waldorf cooking line, Washtech premium ware and glass washing products and market leading Convotherm combination ovens. We offer premium cooking results along with the lowest water and power consumption in the sector.”

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ars and cafés have very distinct personalities, but the lines are blurred at Lyric Lane as artistry and community blend into one.

Lamplight plays with the shadows and light bounces off the glass ceiling and the textured exposed brick. From our intimate booth we’re well placed to enjoy the drama as well as the staff’s colourful socks and shirts – a “quirky dress code,” shares Konrad de Ruyter, Lyric Lane’s manager.

“I’ve helped to create a space that is universal,” says Konrad while pointing out the varied communal spaces ranging from booths, bar seating and varying table configurations and heights.

Lyric Lane is rapidly becoming a popular venue among Perth’s musicians as well as food and music lovers. Konrad explains, “Anyone can come and have a coffee and then go downstairs to the Underground in the basement to watch an Indie band.”

Rather than adhering to any particular style, Lyric Lane has created a “fusion-centric” menu. For example, the Seared Scotch Fillet is deconstructed and served seared over sour cherry, smoked almond and sunflower shoots. The seven-day dry-aged 200g Scotch fillet paired with the 2016 Lake Breeze Shiraz Cabernet (Langhorne Creek, SA) delivered with a playful sweetness of pickled cherries.

We sampled the same wine with Beef Carpaccio, which mingled well in the aftertaste with the mild goat cheese and citrus from the orange. The smooth contrast of the cheese and citrus combined with the crunchy texture of almond on the dark plate made the dish pop.

Situated on Guildford Road and in the thriving precinct of Maylands, Lyric Lane opened in early 2019. The café, bar, bistro and live music venue is perfectly positioned in more ways than one to become a permanent fixture on Perth’s dining and entertainment scene.

After spending time with Konrad at Lyric Lane, I came to understand what it means to be a welcoming venue. Lyric Lane eradicates stereotypes and instead explores the relationship between fusion-style food, community and music – a universal experience.

By Jada De Luca

We also tried the tangy Market Fish Ceviche with tiger milk, citrus, chilli, avocado and herbs. The watermelon salad was refreshing for a summer scorcher and was accompanied by the 2018 Cherubino Laissez Faire Fiano from Western Australia's Franklin River.

Lyric Lane 22 Lyric Lane, Maylands Ph: 0466 655 118 www.lyriclane.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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visited White Salt on a dark and stormy day with views of the wind and rain on the coastal vista providing a natural accompaniment to our feastings. With a long history of providing quality food and service, White Salt is introducing a new menu with the same family feel and surroundings. Their new chef Marco Parussini brings his international experience of working in Italy and Paris, consolidated with his love of European and Australian ingredients.

Inspired by the ocean on the doorstep, Marco celebrates local Australian fare with a seafood focus. I started the meal with the Grilled Sardines balanced on a medley of tomatoes and finely sliced red onions with parsley and micro herbs. The acidic bite of the cherry tomatoes and red onion cut through the crispy sardines and the rich salinity was complemented by a smattering of capers.

The dish was a fantastic accompaniment to the 2019 West Cape Howe Sauvignon Blanc, with the crisp citrus notes matching the acidity present on the plate.

The Exmouth King Snapper was soft and melt in your mouth and the buttery texture matched the smooth and delicate sweetness offered by the parsnip and truffle puree. The baby leek and courgettes with flowers added crunch and texture.

When the Grilled King Prawns arrived I was transported to a warm beachside holiday far away from the blustery and stormy conditions.

The butterflied prawns sat amongst cubes of compressed watermelon basted in a lime juice. The dish was reminiscent of a cocktail; with zest of the lime balancing out the fruity finish of the watermelon and bringing out the sweetness of the firm prawn flesh. This is the type of dish that makes you feel a little special – like you’ve given yourself a well deserved treat.

A New Take on an Old Favourite The Pork Chop with Sous Vide Fennel brought me back to the present moment with its rustic and hearty appeal offering the right amount of comfort for the conditions outside.

I could smell this dish before it was placed on the table with the rich and buttery notes of the fennel reaching my nostrils from a few feet away. The pork chop was well cooked and maintained moisture when paired with the mustard jus. Softly cooked, the fennel was the highlight with the natural subtle aniseed characteristics complemented with sambuca and garlic butter flavours. Accompanying the dish was the 2019 West Cape Howe Shiraz and the peppercorn notes highlighted the savoury notes in the jus.

Marco hopes to offer some creativity and flair with the new menu outside the traditional parameters of the ‘breakfast’ and ‘lunch’ experience. The Rhubarb and Balsamic Compote with coriander, mint, spring onions and pine nuts on sourdough is a key example.

With big strong flavours, the coriander and spring onion cut through the tartness of the rhubarb, offering a fresh reprieve from the sweet and sour notes of the balsamic. The goat's cheese balances out the dish with a pleasant intensity while the creaminess accompanying the dense texture of the sourdough makes you chase the plate for more.

I finally finished with a Strawberry Tart. This deconstructed marvel was art on a plate with sprinklings of elderflowers sitting amongst beds of fresh berries, wild berry mousse, coulis, meringue shards, a tart shell and a chocolate sphere. The dessert was satisfying without being too much and the flavours carried through the dish invite you to dip the meringue and tart shell pieces into the saucy elements. A beautiful finale to a delightful menu.

By Danica Scott

White Salt 134 West Coast Drive, Sorrento Ph: (08) 9246 9221 www.whitesalt.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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It's All About The Food Owner Jessica Thomas told us they bake their own croissants from authentic dough imported from France. They also cater for functions both in-house and elsewhere.

Jessica’s favourite dishes are the Leek and Bacon Potato Cakes or the good old Steak Sandwich.

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ne of the first cafés you might notice when you exit the Fremantle Train Station is Il Cibo. Despite its Italian name, (translating to ‘The Food’) this is not an Italian restaurant, but it is all about the food – all-day breakfasts, healthy and delicious lunches, great coffee and superb cakes – all cooked daily on the premises. If you happen to be in Fremantle it’s a great choice for lunch with a large selection of fresh tasty salads, plenty of gluten-free and vegan options, freshly squeezed juices and – did I mention great coffee? Their prices are reasonable and the quality of the food can’t be faulted.

The small kitchen is streamlined and very productive with two chefs and a kitchen hand keeping busy all day. We chatted with chef Martijn Van Da Plas, originally from Holland, who spent four years in New Zealand before moving to Perth. He has been cooking at Il Cibo since 2016. Martijn’s favourite dish is the Chilli and Herb Scrambled Eggs, and after trying it I can see why. Sourdough toast is topped with a generous serve of scrambled eggs, spiced up with herbs and chilli, scattered with fresh morsels of tomato, mushroom and onion and topped with crispy bacon – a fabulous choice for breakfast, brunch or lunch.

We also tried the Shakshuka with chorizo – two eggs poached in a Moroccan spiced

red pepper sauce, topped with tasty slices of chorizo and served with chunks of Turkish bread. This was also good – spicy but not too hot.

I love the salads they offer at Il Cibo – there is so much variety and they’re always so fresh and colourful. The other thing they are really good at is desserts. There is always a great choice of house-baked cakes available, and naturally we had to sample some while we were there. We ordered some of their great coffee and tried the Raspberry and Coconut Cheesecake, which was lovely – zingy and creamy at the same time. Then Jessica urged us to try the Dark Chocolate and Fig Brownie – a knockout choice. Served with a dollop of whipped cream the brownie was decadently rich, soft and gorgeous. It’s a gluten-free choice as well.

So next time you’re in Fremantle, drop into Il Cibo for a coffee and do try some of the food.

By Georgina Goss

There are several different rooms each with their own vibe or you can choose to eat al fresco at the tables outside. Il Cibo is a relaxed, community-based café with lots of local regulars and is a very popular family destination. The menu is varied and everything is made fresh on the day. You can help yourself to free water, order a coffee or select from one of the scrumptious juices.

They are also licensed with beer, cider, wine and even cocktails are available.

In business for ten years, the café is a Fremantle icon. Open from 6am for the morning coffee and breakfast trade, a constant stream of customers flow through the doors right up until they close at 4pm.

They also have a housewares shop selling unique items adjacent to the café accessible through an adjoining door.

Il Cibo Café 2 Market Street, Fremantle Ph: (08) 9433 4900 www.facebook.com/ilcibocafe Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Food it’s not just eating, it’s a life experience

BREAKFAST Sat & Sun 8am to 11am - LUNCH & DINNER every day 11am to late L1,171 The Esplanade, Scarborough, 6019; +61 455 865 586; info@lacapanninaperth.com.au

www.lacapanninaperth.com.au

WIN A KIDS RETREAT PACKAGE (WORTH OVER $800)

Overnight Stay for 2 adults + 2 kids (Kids Retreat Package) • 2 interconnecting rooms, 2nd room will be decorated for kids • With $200 credit in any F&B outlet • Red Wine on arrival • Buffet breakfast at Montereys Brasserie for up to 2 adults and 2 children under 12 years • Complimentary 24-hour self-parking (depends on availability) • One complimentary kid’s movie with popcorn • Complimentary Wi-Fi

Visit www.panpacific.com for more information.

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Subscribe & win

subscription To go into the draw to win any one of these prizes, all you need to do is 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 venues 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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Venue Visited (see receipt attached): Date: Comments: 2. Hidden deTours GIN DISTILLERY TOUR – 1 TICKET VALUED AT $130 Join us on Perth’s first Gin Tour as we visit four award winning gin distilleries in 5.5 hours by bus. Enjoy a variety of local gin and vodka tastings, delicious food, distillery tours and lots of interesting gin history and fun facts. If you are a gin devotee or gin novice you will love the Gin Distillery Tour.

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CRAFT BEER TOUR – 1 TICKET VALUED AT $130

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Perth’s first Craft Beer Tour to urban breweries was launched in 2019 and is a very popular tour for craft beer lovers. With behind the scenes brewery tours, guided beer tastings with brewery staff, a great variety of local beer to taste and lots of delicious food, this tour highlights the craft behind Perth’s rich craft beer scene, as we visit three breweries over 4.5 hours.

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

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o Photo of myself dining o Sent a letter o Receipt from a featured venue sent o Back issues $7 each. Issue number/s required__________ Preferred prize

3. Livid Skate

o Pan Pacific Perth Kids Retreat Package o Hidden de Tours (Beer and Gin tours) o Vivid Skate custom made skate board o curds&WAy double pass

Win one of 3 custom made skateboards featuring the immortal Sonja Gastevich from Tassels Place Bar & Bistro. Valued at $150 each these hand shaped skateboards are of supreme quality.

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

Visit www.lividskate.com for more information or go to the Livid Skate Café in Scarborough.

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 4 September 2020. Winners will be drawn on Friday 11 September 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.

4. Double Pass to curds&WAy valued at $70 each. curds&WAy is your local cheese festival – supporting the local West Australian cheese and dairy industry in the best way possible. Lose yourself in a world of art, cheese, wine, beer, cider, relishes, crackers, speciality cold meats and honey tastings. Celebrate and support local with your friends at the curds&WAy cheese festival in June as part of WA Cheese week.

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

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coffee

Coffee in Brazil:

A market of reinvention experiences. Consumers and roasters can find a broad range of varietals from areas known as micro-regions that have specific flavour profiles, washing and processing methods, and levels of quality that define them.

Speciality coffee has continued to shape the coffee industry. With consumers and enthusiasts more informed than before and the popularity of touring the regions, they’re increasingly aware of the difference in quality and flavour profiles across micro-climates, soil types, natural and wet processing methods, as well as the varietals of the beans themselves.

For coffee tourists, visiting a plantation in Brazil with all its colonial history and reinvention is an immersive experience that carries the anticipation and interest some might associate with going to a famous cathedral or museum. Plantation tours typically include opportunities to cup or taste the coffee using precise methods that enable cup tasters to experience gradations of differences in mouthfeel, flavour, body and acidity. Tours of plantations provide insight into the hard work of adaption to different climate conditions, the intensity of harvesting and processing the ripened cherries to reveal the beans inside, and assessing the quality for market.

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from a café there’s a good chance that at least some of the beans were grown in Brazil.

Many people know Brazilian coffee as Santos, which is actually a Brazilian port in São Paulo from where many different beans of varying quality were exported. Today, Brazil is the world’s biggest coffee producer primarily of Arabica beans. When you purchase coffee

Brazilian coffee is no longer just Santos.

Relaxation of regulations since the 1990s has seen a spike in market differentiation in Brazil, with greater prospects for niche products.

There are now more opportunities for direct trade with coffee plantations and owners and a rapid expansion of growing and harvesting techniques that yield different flavour

razil is the world’s largest coffee producer and has an industry that has thrived and been reinvented many times since coffee was introduced to the country in the 1700s.

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While Australia has a small coffee growing industry with plantations in the northern rivers area of New South Wales bordering Queensland, as well as Tropical North Queensland, and despite the long history of some of these plantations, many Australians travel outside Australia to experience the mythical heart of the coffee industry. While coffee is not native to Brazil, the vast impact of coffee on Brazilian culture, history, prosperity and in turn the world’s coffee economy make it a tempting place to experience.

Importantly, visiting coffee plantations can provide tourists with an insight into the intertwining of historical colonialism and slavery with coffee. Until slavery was banned after 1888, slaves provided the majority of the hard labour required to cultivate the coffee plantations. Some plantations that exist today retain cultural artefacts and memorials to share and remember this history. The demand

coffee

honest coffee watch online

www.honestcoffeefilm.com Travel to coffee farms in Colombia, to experience first-hand the story of a group of coffee growers trading coffee without middlemen.

for slaves in the nineteenth century was great to meet the world’s demand for coffee beans. The end of slavery saw an increase in immigration to Brazil and significant change in its coffee economy.

Coee with Cla

The direct trade of coffee beans amongst roasters and growers brings with it the personal and even romantic idea of partnership. There is no doubt ethical trade practices are in increasing demand, with consumers wanting to ensure they are not unwittingly contributing to injustices within the supply chain. Direct trade may also raise the issue of instability for growers, as large importers and roasting companies are in the position to pick and choose beans based on perceptions of quality. An excellent yield one year may be snapped up at high prices, with an unpredictably poor yield in other years leaving growers in a difficult position.

In a more differentiated market, it is important to recognise that exploitation of workers can still occur. Examples of this come to light from time to time; though it is true that this problem is definitely not unique to Brazil. In 2018, a plantation in the Brazilian state of Minas Gervais was raided and found to provide degrading and inhumane living conditions for underpaid workers not unlike slavery – workers were removed for their wellbeing.

It is critical that certification of ethical work practices is kept current and transparent and that importers make conscious trade decisions accordingly.

As considerations of climate change continue to grow, the impact on coffee plantations is no doubt an important consideration for Brazilian workers in the industry. Reports on

climate change and links to the warming conditions on coffee are likely to lead to an increased number of pests thriving in coffee plantations.

There is a risk to both the quantity and quality of production, and hence jobs. Providing shade in plantations – in some countries interplanting with banana and papaya trees has been introduced – or relocating plantations to more friendly micro-climates are tactics and strategies to manage the problem.

Specialty Coffee Roasters

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

Opportunities for the next phase of reinvention of the coffee industry lie ahead.

By Sophie Sunderland

Flavour, Form, Design Established in 2016, we now wholesale to cafes & restaurants across WA. Expect both full bodied blends & delicate single estates. Our mantra is detail, complexity and balance.

5/4 Pritchard St. 408 Fitzgerald St. O'Connor 6163 North Perth 6006 roastery@openplancoffeeroasters.com.au www.openplancoffeeroasters.com.au

27

beer

Brews on a Cruise

I

t’s a warm and sunny Friday morning. There’s an icy cold beer in my hand and our boat has just passed under the Narrows Bridge on approach to the iconic Old Swan Brewery building. I’m on my first ever beer tour and for the next five-and-a-bit hours, I can relax as we cruise the Swan River, sample some of the city’s finest brews and leave all the organising to our captain and tour guides. Life is good.

The concept of a brewery tour appeals to me greatly, especially as they allow you to visit multiple breweries on the same day without the need for a designated driver. Throw in the expert guidance of an enthusiastic tour guide and you have yourself a truly rewarding beer experience. I recently went on two Perth beer tours, each of which provided a unique, behind-the-scenes look at three local craft breweries.

28

PERTH Hidden deTours This business provides a range of bus tours across Perth, including their Perth Craft Beer Tour, which has been running since March 2019. I was lucky enough to hop onboard this excellent tour, which stopped at Bright Tank Brewery, Blasta Brewing Co. and Otherside Brewing in Myaree. The tour was hosted by our driver and the owner of the business, Monique Boucher. Between each destination Monique quizzed us on our beer knowledge, covering topics such as the history of beer and local brewery trivia, leaving the more technical beer talk to the brewers. Highlights included tasting paddles and guided tours at each brewery and a generous tasting platter at Blasta, featuring their famous Haggis Spring Rolls.

Captain Cook Cruises Cruising Perth’s waterways since 1980 with their fleet of seven vessels, Captain Cook’s most recent offering is their Perth’s Microbreweries and Lunch Cruise which has been running since late 2019. I thoroughly enjoyed this tour, which stopped at Riverside Brewhouse (housed in the Old Swan Brewery building), Bright Tank Brewery (just a short stroll away from Claisebrook Cove) and Bevy Brew Co., situated inside The Camfield – the gigantic pub neighbouring Optus Stadium.

Included in the price was a craft beer tasting at each brewery and a gourmet lunch onboard including delicious sticky beef ribs.

FREMANTLE Captain Cook also offer a Fremantle Craft Beer Tour and Cruise, which is a full day

beer Uniquely hand crafted beer from Esperance “New location - Bandy Creek, Esperence”

www.luckybaybrewing.com.au

experience that starts with a scenic cruise from Perth to Fremantle. The guided walking tour of Fremantle stops at The Monk for lunch, explores the iconic Fremantle Markets and Fishing Boat Harbour with a craft beer tasting at Little Creatures before cruising back to Perth.

SWAN VALLEY

While their primary business is in running wine tours, D’Vine Wine Tours also offer private, full-day brewery tours of the Swan Valley. Their tours can be customised to take in your choice of the valley’s beer and nonbeer destinations.

MARGARET RIVER

The Margaret River region is now home to 11 The Brewers Dray is the only dedicated beer craft breweries and a destination for four beer Please proof your adBushtucker carefully forTours any errors and confirm your approval by fax or email. tour company in the Swan Valley and has been tour operators. offer private running their full-day beer tour since 2007. tours and individual pricing on their tours that PLEASE NOTE: Menu Magazine will not be held responsible for any errors that are not brought to our attention prior to The tour stops at Feral Brewing Company, depart every Tuesday Saturday.

Thewill tour Colours may appear differentand on screen to what appear in the magazine due to a different printing process.

Elmar’s in the Valley, Ironbark Brewery, includes visits to four breweries, at least ten Prooftastings accepted asapresented Duckstein Brewery and Mash Brewing with up beer and brewery lunch, along with to 20 beers to sample throughout the day. No expert commentary from their one of their Proof accepted with minor alterations as shown need to queue at the bar either – it’s all table guides. service including a platter-style lunch.

Margaret River Brewery Tours run a greatName: Date: Signature: Walking & Small Bus Top Gun Tours run a range of tours in the Swan value tour that stops at four breweries with Tours Available Valley including their Liquid Gold Brewery your choice of beer, cider or wine at every Tour, which runs on Wednesdays, Friday and stop, a behind-the-scenes brewery tour and Sundays. Owner, Matthew Atwood, drives a brewery lunch. the bus and hosts the tour as you visit four Phone: +61 437 050 252 of the region’s breweries. All beer samples, Cellar d’Or Tours is another wine tour www.hiddendetours.com.au snacks and a hearty lunch at Mash Brewing business that now has beer tour as part of are included in the price. their offering, while Taste the South was the first tour company in the region to introduce a beer tour. All four Margaret River beer tours include pick up and drop off to your accommodation, allowing you to leave the car keys behind and enjoy yourself.

Perth’s First

GinTours

.

At the time of publication the cost of the beer tours featured in this article ranged from $98 to $159pp

By Jeremy Sambrooks

29

beer

T

hanks to the explosion of the Australian craft beer sector, consumers have never been more spoiled for choice of quality, locally brewed beer. Along with the growing number of people drinking craft beer, there has been an increase in the number of breweries and therefore, an increase in competition. This has been great for consumers, but the abundance of choice can make it difficult for brands to get noticed on increasingly crowded liquor store shelves. Research by Nielsen indicates that 71% of craft beer buyers like to buy brands with bold and interesting packaging and 70% of purchase decisions are made at the shelf.

It’s clear, perhaps now more than ever, that a beer’s packaging is very important.

A major shift seen in recent years has been the number of breweries packaging their beer in cans. In Beer Cartel’s 2019 Australian Craft Beer Survey, 38% of respondents preferred cans as their vessel of choice, with 27% favouring bottles and 35% having no preference. This was the first time since the survey began in 2016 that cans have been preferred over bottles. There are plenty of reasons to like cans: they’re lighter, less breakable, impervious to light (which is important for flavour stability) and can be chilled down faster. Cans also provide a greater amount of space for graphics when compared to bottles. However, it’s clear that at least for now, bottles still have their place.

Many larger craft breweries offer consumers

30

Nice Six-Pack

a choice by packaging their beers in both bottles and cans, while others use large champagne-style bottles for their premium products.

Whether a brewery decides to package their beer in cans or bottles (or both), the next important decision is whether to sell them in the traditional six-pack or its modern-day rival, the four-pack. The origin of the six-pack is not entirely clear, but most agree that it was created after the repeal of prohibition in the United States, when the bulk of off-premise beer sales shifted from breweries to retail outlets. Pabst Brewing is largely credited as the first brewery to package its beer in sixpacks, reportedly after studies determined that six beers were the ideal size and weight for housewives to carry home from the grocery store.

Dr Mark Rivers, the founder and head brewer at Three Rivers Brewing Company, weighed in with his thoughts on traditional and contemporary packaging choices. “We’re very much a traditional brewery making oldfashioned ales with a few more modern beers thrown in,” says Mark. “Consequently, we get a dedicated following of people who like these beers. They generally prefer to drink out of a pint glass at the taproom but if they take away they still prefer bottles in cartons of 24. Bottles are re-usable too and lots come back to us to be cleaned, sanitised and reused again and again. Having said all that, we also have a younger fan base who are looking for more modern and out-there beers in cans and we plan on brewing some small batches soon which, will be contract-canned and sold in 16-can cubes.”

beer WHETHER A BREWERY DECIDES TO PACKAGE THEIR BEER IN CANS OR BOTTLES (OR BOTH), THE NEXT IMPORTANT DECISION IS WHETHER TO SELL THEM IN THE TRADITIONAL SIX-PACK OR ITS MODERN-DAY RIVAL, THE FOUR-PACK. THE ORIGIN OF THE SIX-PACK IS NOT ENTIRELY CLEAR, BUT MOST AGREE THAT IT WAS CREATED AFTER THE REPEAL OF PROHIBITION IN THE UNITED STATES, WHEN THE BULK OF OFF-PREMISE BEER SALES SHIFTED FROM BREWERIES TO RETAIL OUTLETS.

Some companies have turned away from plastic ring holders altogether. In 2016, Saltwater Brewery in the United States released their Screamin’ Reels IPA in cans held together with a holder made from the barley and wheat used in the brewing process. The packaging can be safely eaten by animals that encounter them as refuse. Two years later, Carlsberg announced they would be

Of course, there other packaging choices we haven’t looked at, including 750mL ‘king brown’ bottles, two-litre growlers, onelitre squealers and the increasingly popular ‘crowler’ – a 946ml can filled directly from the keg. While six-packs and cartons of 24 are still the most popular numerical arrangements, four-packs and cubes of 16 aren’t far behind and are often chosen by craft breweries who can’t compete with the large and international brewers on per-unit price. While less common, beer can also be found in two-packs, threepacks, eight-packs, ten-packs and half cartons of 12. These are often used for mixed packs of beer, which are filled by hand and generally come with a higher per-unit price due to the increased cost of labour.

www.brighttankbrewing.com.au

FACEBOOK.COM/IMPIBREWERS

using a new type of glue to hold their beers together, reducing the company’s plastic use by 1322 tons per year. An increasingly popular option for craft breweries is the reusable PakTech ‘handle’ which is made from recycled thermoplastic and comes in a range of designs to fit cans and bottles in four-packs, six-packs and other arrangements.

(08) 9325 7145 100 Brown Street, East Perth

INSTAGRAM.COM/IMPIBREWERS

The environmental impact of a brewery’s packaging is another important consideration.

Largely due to their lower weight, cans are generally accepted as having a lower carbon footprint than bottles, although this is offset by the process of mining aluminium, which is more environmentally destructive than the silica used in glass. Probably the biggest beer packaging culprit is the plastic six-pack ring holder, which are mostly used for cans.

Since the late 1970s, ring holders have been infamous as a dangerous form of marine litter, entangling marine wildlife in their rings, often with lethal results. By law, ring holders produced today must be made from biodegradable materials, but they still break down into micro-sized plastic particles that can be ingested by animals.

Microbrewery, Bar and Restaurant all in one

WWW.IMPIBREWERS.COM.AU

By Jeremy Sambrooks

Premium convenience

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31

beer

Breweries of Western Australia We missed a few breweries in the last issue and since the feature was so popular, we thought we would run it again in alphabetical order to make it easier to find your favourite brewery.

32

14K Brewery Brewing since August 2019 www.14kbrewery.com.au

Brew U (Brew-on-premise) Brewing since January 2018 www.brewu.com.au

Froth Craft Brewing Brewing since February 2017 www.frothcraft.com

Artisan Brewing Brewing since December 2015 www.artisanbrewing.com.au

Bright Tank Brewing Co. Brewing since July 2018 www.brighttankbrewing.com.au

Full Circle Brewery Brewing since July 2019 www.facebook.com/fullcirclebrewery

Beaten Track Brewery Brewing since August 2007 www.beatentrackbrewery.com.au

Burnt Barrel Outback Brewbq Brewing since April 2015 www.burntbarrel.com

Funk Brewing beer since October 2018 www.funkcider.com.au

Beerfarm Brewing since December 2015 www.beerfarm.com.au

Bush Shack Brewery Brewing since July 2006 www.bushshackbrewery.com.au

Gage Roads Brewing Co. Brewing since 2004 www.gageroads.com.au

Bevy Brewing Co. Brewing since July 2018 www.thecamfieldbar.com.au/the-brewery

Cheeky Monkey Brewing Co. Brewing since May 2012 www.cheekymonkeybrewery.com.au

Golden West Brewing Co. Brewing since February 2019 www.goldenwest.beer

Bickley Valley Brewery Brewing since July 2013 www.facebook.com/bickleyvalleybrewery

Colonial Brewing Company Brewing since 2004 www.colonialbrewingco.com.au

Heroes & Villains Brewing since March 2018 www.heroesandvillainsbeer.com.au

Billabong Brewing Brewing since July 1993 www.billabongbrewing.com.au

Cowaramup Brewing Company Brewing since December 2006 www.cowaramupbrewing.com.au

Homestead Brewery Brewing since August 2014 www.mandoonestate.com.au

Black Brewing Co. Brewing since November 2015 www.blackbrewingco.com.au

Dingo Brewery (Brew-on-premise) Brewing since June 2019 www.dingobrewery.com

Hopped Up Brewing Brewing since June 2016 www.facebook.com/hoppedupbrewingaustralia

Blackwood Valley Brewing Company Brewing beer since 2002 www.thecidery.com.au

Dingo Brewing Company Brewing since March 2020 www.dingobrewingcompany.com.au

Impi Brewers Brewing since May 2018 www.impibrewers.com.au

Blasta Brewing Company Brewing since March 2018 www.blastabrewing.com

Duckstein Brewery Brewing since October 1999 www.duckstein.com.au

Indian Ocean Brewing Company Brewing since August 2006 www.themarinamindarie.com

Bootleg Brewery Brewing since November 1994 www.bootlegbrewery.com.au

Eagle Bay Brewing Co. Brewing since December 2010 www.eaglebaybrewing.com.au

Innate Brewers Brewing since February 2014 www.innatebrewers.com.au

Boston Brewing Co. Brewing since December 2011 www.bostonbrewing.com.au

Elmar’s In The Valley Brewing since April 2005 www.elmars.com.au

Ironbark Brewery Brewing since May 1997 www.ironbarkbrewery.com.au

Bremer Bay Brewing Company Brewing since February 2020

www.facebook.com/bremerbaybrewingcompany

Erosion Meadery Brewing since October 2019 www.erosionmead.com.au

Jarrah Jacks Brewery Brewing since mid-2005 www.jarrahjacks.com.au

Brew 42 Brewing Since March 2007 Find them on facebook

Fantom Brewing Co Brewing since September 2019 Find them on Facebook

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

Brewers Delight (Brew-on-premise) Brewing since February 2005 www.brewersdelight.com.au

Feral Brewing Co. Brewing since October 2002 www.feralbrewing.com.au

King Road Brewing Co. Brewing since September 2019 www.kingroadbrewingco.com.au

Brewhouse Margaret River Brewing since December 2015 www.brewhousemargaretriver.com.au

Finlay’s Kalbarri Brewing beer July 2018 www.finlayskalbarri.com.au

Last Drop Brewery & Restaurant Brewing since May 1992 www.lastdropbrewery.com.au

Brews ‘R’ Us (Brew-on-premise) Brewing since September 2001 www.brewsrus.com.au

Freestyle Brewing Brewing since April 2019 www.facebook.com/freestylebrewingaus

Little Creatures Brewing since November 2000 www.littlecreatures.com.au

beer Little Island Brewing Co. Brewing since July 2018 www.theislandeq.com.au

The Generous Squire Brewing since April 2012 www.thegeneroussquire.com.au

Lucky Bay Brewing Brewing since December 2015 www.luckybaybrewing.com.au

The Grove Distillery Brewing since September 2010 www.thegrovedistillery.com.au

Margaret River Ale Co Brewing since early-2011 www.settlerstavern.com

The Monk Brewery + Kitchen Brewing since October 2007 www.themonk.com.au

Mash Brewing Company Brewing since April 2006 www.mashbrewing.com.au

The Seasonal Brewing Co. Brewing since October 2019 www.seasonalbrewing.beer

Matso’s Broome Brewery Brewing since May 1997 www.matsos.com.au

Moody Cow Brewery Brewing since May 2010 www.moodycow.com.au

The Sophisticated Beast Brewing since May 2019 www.beast.beer

Nail Brewing Brewing since March 2000 www.nailbrewing.com.au

Three Rivers Brewing Brewing since November 2015 www.3riversbrewing.com.au

Northbridge Brewing Company Brewing since August 2014 www.northbridgebrewingco.com.au

U Brew It (Brew-on-premise) Brewing since 1999 www.ubrewit.com.au

Nowhereman Brewing Co. Brewing since July 2017 www.nowhereman.com.au

Union Brewery & Distillery Fremantle Brewing Since January 2020

Occy’s Brewery Brewing since March 1999 www.occys.com.au Ogden’s Brewery Brewing since December 2018 www.windsorhotelsouthperth.com Old Coast Rd Brewery Brewing since March 2007 www.ocrb.com.au Otherside Brewing Co. Brewing since October 2016 www.othersidebrewing.com.au Outback Brewing Brewing since June 2018 www.outbackbrewing.co Riverside Brewhouse Brewing since July 2016 www.riversidebrewhouse.com.au Rocky Ridge Brewing Co. Brewing since April 2017 www.rockyridgebrewing.com.au South Fremantle Brewing Brewing since October 2016 www.southfremantlebrewing.com.au Spinifex Brewery Co Started Brewing in January 2020 www.spinifexbrewery.com.au Summer Creek Restaurant and Brewery Brewing since November 2018 www.summercreekrestaurantbrewery.com.au Swan Valley Brewery Brewing since November 2019 www.swanvalleybrewery.com.au

Thorny Devil Craft Beer & Cider Brewing since January 2013 www.thornydevil.beer

Waverley Brewhouse Brewing since November 2018 www.waverleybrewhouse.com.au Wedgetail Brewing Brewing since June 2016 www.wedgetailbrewing.com.au

B E E R S and

unique low sugar, native plant infused, fruit

based SOFT

DRINKS

araluen@14kbrewery.com.au

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

Whalebone Brewing Co. Brewing since September 2017 www.whalebonebrewing.com.au White Lakes Brewing Brewing since July 2016 www.whitelakesbrewing.co Whitfords Brewing Co Brewing since September 2017 www.whitfordsbrewingco.com.au Wild Bull Brewery Brewing since late-2007 www.wildbullbrewery.com.au Wild Hop Brewing Company Brewing since February 2019 www.wildhopbeer.com.au

Tradition Brewed Fresh

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

Wilson Brewing Company Brewing since August 2016 www.wilsonbrewing.com.au COMING SOON… Bailey Brewing Co. Due to start brewing in October 2020 www.baileybrewingco.com.au Pirate Life Due to start brewing in Perth late 2020 www.piratelife.com.au Running with Thieves Brewery and Distillery Due to start brewing in April 2020 www.runningwiththieves.com Shelter Brewing Co. Due to start brewing in September 2020 www.shelterbrewing.com.au

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

33

food

Kids Eat Free Around Perth

made alongside your order. The reality is of course, that there are not too many gourmet kids out there looking for risotto with truffle oil. For Olga Petrovic, owner of Monty’s Café in Scarborough, having a fussy toddler has meant all their kid’s meals are tested first, “So there’s a good chance other fussy kids will also eat them.” Kids’ menus generally reflect the simplicity of their palates.

The range of establishments offering ‘kids eat free’ is wide ranging from small cafés to fashionable and contemporary restaurants.

So where and why exactly did this specific meal deal begin?

Hotels owned by the ALH Group (owned in partnership with The Woolworths Group) began offering the ‘kids eat free’ meal deals many years ago. National Food Manager, Trevor Smith, says it was introduced to benefit families. “It provided a feasible option for families to bring their children out.”

For Olga, it is also about value for money and says, “Kids are so fussy that they often don’t eat the entire meal.” It also helps with getting people into the café.

Limones owner Shannon Leonard says that providing a special such as ‘kids eat free’ is about showing people that they are welcome with their children in the restaurant, “You know what it’s like…it’s really hard to go out as it is with your kids, especially when they are young”.

W

hen I was a kid, going out to a restaurant was a treat and usually meant sweet and sour pork at the local Chinese. Nowadays, dining out with your children without compromising on quality and nutrition has never been easier.

With a notable change in consumer behaviour and the higher cost of living, nowadays eateries encourage you to bring your children by offering the ‘kids eat free’ meal deal.

There has also been a cultural shift in how families interact and people are looking for convenient and cost-effective ways to enjoy family time. The kids’ specials provide value for money while also helping restaurants fill seats during quiet times during off-seasons and mid-week.

34

It is no secret that these past few years the restaurant industry has been doing it tough. Between high rents, competition in the industry and a reduction in consumer spending, we have also seen massive pressure through the introduction of food delivery services.

So, let’s look more closely at how this deal works.

The ‘kids eat free’ meal deal is generally for children under the age of 12 years and is often offered on one of the quieter days of the week or during school holidays. In most cases, the terms are simple – with the purchase of a main meal, you get one free kid’s meal. Sometimes this extends to more children but it’s recommended to contact the venue in advance to confirm their specific terms and conditions.

Generally, the meal is off the restaurant’s kids’ menu and let’s face it, there isn’t always a decent range of nutritious options there.

But it is improving. You will also find that the majority of kids’ menu options are freshly

Growth in the pub and bar market has been remarkable and during 2017 alone it grew by 4.1%. More than double the national average of 1.6%, and with their popularity they’re also bigger competition to the restaurant industry. By developing the food service side of the business and by providing a range of mid-week specials, they encourage traffic.

“Pubs have to sell food now to attract people because they don’t go out to just drink anymore,” offers Shannon.

Olga says perhaps the biggest impact on the industry is the sheer number of venues opening and the lack of people with disposable incomes to frequent them. This is of course great for the consumer, forcing operators to lift their game. But it also means

WA’s Best Producers beer

that if you have any chance of survival in the industry, you have to be the best in catering to your diners.

While the restaurant industry is looking at creative ways to entice people through their doors, families are looking for experiences together that not only offer value for money, but are also nutritional, enjoyable and fulfilling.

KIDS EAT FREE MEAL DEALS Menu Magazine did a bit of research and we’ve compiled a list of eateries offering free meal deals for kids. If we’ve missed anyone we would love to hear from you.

CENTRAL Café at the Hyatt, Perth Kids eat free every day with the purchase of a main buffet meal.

Flour Factory, Perth During the school holidays kids eat free with a main purchase.

Kalamunda Hotel, Kalamunda On Tuesday 5.30pm – 8.30pm kids eat free with every main meal purchase. There’s also kids’ entertainment from 2pm.

Mash Brewing, Henley Brook With every main meal purchased kids eat free on Friday and Saturday from 5pm.

The 7th Ave Bar & Restaurant, Midland Get one free kid’s meal with the purchase of a main meal valued at $18 or above from Sunday to Thursday.

Tavolo, Cloverdale Kids eat free every Tuesday with the purchase of a main meal.

The Boab, High Wycombe Kids eat free on Monday all day with every main meal purchase.

The Brook Bar and Bistro, Ellenbrook All day Monday receive two free kid’s meals with every main meal purchase.

NORTH

Hadiqa, Perth During the school holidays kids eat free with a main purchase.

Bada Bing, Woodlands Receive one free kid’s meal on Wednesday night from 5.30pm onwards with the purchase of a main meal.

Jamie’s Italian, Perth During the school holidays and with the purchase of one main meal, get one free kids meal served with a shake and salad.

Bistro 38 (Joondalup Resort), Connolly Kids get a free meal during winter only with every main meal purchase.

Montereys Brasserie, Perth Kids under five eat free every day for breakfast, lunch and dinner with every full buffet meal purchased.

Coco Cubano, Joondalup Kids eat free all day from Monday to Friday with the purchase of a full priced main meal valued at $20 or more.

Tony Roma’s, Perth Kids eat free during lunch on Saturday and Sunday with a main purchase.

Finch Coffee, Alkimos During the school holidays and from Monday to Friday for breakfast and lunch kids eat free with the purchase of a main meal valued at $15 or more.

The Vic, Subiaco Kids under 14 eat free off the kid’s menu with a main meal purchase.

EAST CY O’Connor Village Pub, Piara Waters Get one free kid’s meal on Monday from 5pm with every main meal purchase.

Joey’s Swan Valley Diner, Herne Hill On Monday and Tuesday 3pm – 9pm make any burger purchase and receive your choice of one free kid’s meal.

Support your local food manufacturers.

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

Herdsman Lake Tavern, Wembley All day Sunday buy one main meal and get one free kid’s meal.

Kingsley Tavern, Kingsley On Friday with every main meal purchase get one free kid’s meal. Excludes share platters and entrees.

Little C’s Hillarys, Hillarys Kids aged 10 and under get one free kid’s meal during lunch and dinner on Wednesdays.

For more information go to

crumpagencies.com.au 35

food Monty’s Café, Scarborough On Tuesday get one free kid’s meal with every main meal purchase of $25 or more.

Babycinos are free.

The Greenwood Hotel, Greenwood Monday is Family Night and with the purchase of a main meal, get one free kid’s meal. There is also kids’ entertainment.

The Wild Fig, Scarborough On Tuesday night kids eat free with a main meal purchase between 4pm - 6pm and every day kids’ meals are half price.

Oscar and Sons, Two Rocks Kids eat free from Monday to Thursday with every main meal purchased.

The Landing, Alkimos Beach Kids eat free all day Monday with the purchase of a main meal.

3 Sheets on the Harbour, Hillarys From 1st August - 31st October kids get a free meal with every main meal purchased.

The Ashby Bar & Bistro, Wanneroo On Monday all day get two free kids’ meal with every paying adult in the bistro.

The Northshore Tavern, Hillarys On Monday night kids eat free with every main meal, burger or pizza and they also screen kids’ movies.

Wanneroo Tavern, Wanneroo Every day before 5pm kids eat free with a main meal purchase. On Sunday and Monday from 5pm there is face painting.

The Pickled Herring, Two Rocks Kids eat free on weekdays during winter with the purchase of a main meal.

Whale & Ale, Clarkson Kids eat free on Monday and Tuesday for lunch and dinner with the purchase of a main meal valued at $20 or more.

The Boat, Mindarie During winter and on Monday night buy one main meal and get one kid’s meal free.

The Cabin Small Bar, Mt Hawthorne Kids eat free on Thursday with the purchase of an adult share plate valued at $18 or more.

The Carine Glades Tavern, Duncraig All day Tuesday kids eat free with the purchase of a main meal and there is kids’ entertainment from 5.30pm - 7.30pm.

36

The Saint George Hotel, Innaloo On Monday with every main meal purchase get one free kid’s meal. Not to be used in conjunction with other offers or vouchers and there is kids’ entertainment from 5pm.

Whitfords Brewing Co, Hillarys On Tuesday night kids eat free with every main meal order.

SOUTH Benny’s Bar + Café, Fremantle Get a free kid’s meal during school holidays all day from Monday to Friday with one main meal.

Brooklands Tavern, Southern River Kid’s eat free on Tuesday with the purchase of a main meal valued at over $20.

Catch22 Tapas & Cocktail Lounge, Mandurah Get a free kid’s meal during the school holidays with the purchase of an adult meal.

Cicerello’s, Fremantle Kids eat free on Tuesday with the purchase of a main meal.

Crown Perth, Burswood In various Crown venues during the school holidays get one free kid’s meal with the purchase of a main meal.

Flames Restaurant, Rossmoyne Kids eat free on Tuesday with every main meal purchase.

Gosnells Hotel, Gosnells Monday to Thursday during lunch, and all day Friday get a free kid’s meal with the purchase of a main meal.

Last Drop Brewery, Canningvale Get one free kid’s meal on Wednesday and Sunday all day with one main meal.

Market City Tavern, Canningvale Kids eat free from Monday to Thursday with every full priced a la carte meal.

Peel Alehouse, Halls Head Get one free kid’s meal every Friday with every main meal purchase.

Sandrino Café & Pizzeria, Fremantle Get a free kid’s meal during winter on Tuesday night with every main meal purchase.

The Albion Hotel, Cottesloe Get one free kid’s meal all day Sunday with the purchase of an adult meal.

The Balmoral Hotel, East Victoria Park Kids eat free on Monday nights with the purchase of a main meal.

The Berrigan Bar & Bistro, South Lake Get one free kids meal for kids under 12 on Wednesday nights from 5pm with the purchase of a main meal valued at $20 or more.

The Brighton Hotel, Mandurah Get one free kid’s meal every day with the purchase of a main meal off the main menu (excludes daily specials). Terms and conditions may change during holidays.

The Como, Como Kids eat free on Saturday and Sunday with a main meal purchase.

The Gate Bar & Bistro, Success Receive two free kid’s meals all day on Monday from the bistro with the purchase of one adult meal.

The Hangout on Preston, Como Get a free kid’s meal all day Wednesday with the purchase of a main meal.

The Inglewood, Inglewood Kids eat free all day Monday with the purchase of a main meal.

The Kewdale Tavern, Kewdale Get one free kid’s meal every Saturday and Sunday during lunch and dinner with the purchase of one main meal.

The Left Bank, East Fremantle Get one free kid’s meal on Tuesday night from 5pm with the purchase of a main meal, plus kids’ entertainment.

The Riverton Bar & Grill, Parkwood Monday to Wednesday evening get one free kid’s meal with the purchase of a main meal.

Additional kid’s meals are $6 each.

By Sarah Schmitt

37

history

Fremantle Markets:

Symbol of Australian Diversity

D

espite its isolation between two massive oceans, Australia is home to many from afar. Bustling through Perth’s CBD during the lunchtime rush, I’ve bumped shoulders with all sorts of people and picked up on languages I’m itching to learn. There was a profound sense of déjà vu that washed over me when I walked through Fremantle Markets on a simmering Sunday afternoon away from the chaos of the city.

I had to sit on the realisation that Perth – and especially Fremantle – was an enriching mixing pot of culture, language, and people. My experience of Fremantle Markets (which I had visited many times before) changed forever when it dawned on me that perhaps the strongest symbol of Australia’s diversity could not only be found in what we saw or heard, but what we could taste.

The markets are an epitome of Australia’s diverse narrative, and survives as a heritage icon because it is a thriving celebration of Australia’s heterogenous society. Evidence of Perth’s multi-ethnic identity is witnessed seamlessly in how each stall, devoid of barriers, fuses with its neighbour; steam rising and mingling between them like a silent handshake; the jovial and upbeat exchange of eclectic food and language; an unwavering sense of familial camaraderie amongst staff, tourists, and locals. Tracing along the narrow pathways and squeezing between people feels like an international embrace.

I fell into step with a group of Japanese tourists with bird whistles sold by the chipper man at the entrance hanging around their necks. The déjà vu resurfaced memories from years ago when I bought a whistle that accompanied me on my first trip through the markets. This similar experience led me to find common ground with them, and they were eager to share what they were eating. I was enthusiastically told about how the Turkish Gozleme was a flavourful marriage between spinach and feta, how the Dutch Poffertjes puffed back into shape when bitten into, and how the sweet, artisanal French Macarons melted on the tongue.

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“There’s almost too much to try,” one lady laughed. “I’m experiencing what it’s like in Australia, but I get to try food from countries I’ve only dreamed of visiting.”

Trying food from another country is a special experience because it holds years of tradition and culture in one of the most accessible forms, and is a memorable way to share company or try new things. The lady I spoke with wasn’t exaggerating when she said there’s too much to try – almost 50% of the food stalls served meals from outside of Australia and the meals spanned at least 15 different cultures.

The mixing pot in my stomach took a few trips on different Sundays to appreciate everything, but when speaking with the CEO of the markets, Natasha Atkinson, on one of my visits, she gifted me an interesting analogy to describe the essence of Fremantle Markets.

“There’s no walls here,” she said. “We’re all together despite being our individual selves – it doesn’t matter where you’re from, everyone who works here is a small part of the same machine, a thriving city in itself.”

Walking through the markets was like travelling through a scaled-down version of the world, and Natasha emphasised heavily on the more family-oriented approach to connect to people on a deeper, more personal level. She explained that it was “rewarding to see fragile trestle tables become sturdy, with built in seating areas just as you’d see a family grow.”

I felt a comforting kinship between the familial aspects of the markets, the presence of food, and how these things contributed to Australia’s diversity, especially knowing that these people call Australia their home.

Many of the stalls I visited, the conversation and laughter I heard, and the food I tried was all experienced with families from overseas who had made Perth their home. Even the newest stalls blended naturally with the original signs of the markets. Some of the signs dated as far back as 1903, which was symbolic of how the old and new had woven together in the same way that so many cultures had intertwined with Australia’s identity.

The heritage trail of the markets was developed for both tourists and locals to discover the origins of the markets, but the ecosystem of old signs, different food, and many people proved that the markets are a map of the bustling intimacy felt between culture, diversity, and history.

There is a subtle beauty to multiculturalism in the way it seeps into our society like a faint breeze on a summer day. It’s a soft touch, a welcome embrace, but very much overlooked when we go on with our busy lives. But when I looked even deeper, Fremantle Markets showed me a profound sense of solidarity and community which is not only reflective of Perth’s diversity, but the diversity of our entire nation. It is a symbol of Australia’s multicultural identity, proving that even if what we see or hear is different, taste is a universal language shared by all.

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

By Jada De Luca

39

beverages

Gin Soaked

I

t's official – the gin craze has hit Perth.

Even if you weren’t aware of the smallbatch distillers operating from clandestine premises, you’ve probably noticed incredibly Instagrammable gin cocktails appearing on drinks menus all over Perth.

This isn’t the first time that gin has taken hold of Perth either – in 1829 the city became one great big gin bath. So intoxicating was this juniper-based spirit, that gin became known as ‘mother’s ruin’ as the demise of health and morality had struck London a century earlier.

The British government intervened and slapped on a 50 pound tax under the Gin Act 1736 making it economically unfeasible to trade legally, but not before the biggest gin party unravelled in London. Not long after the hangover subsided the black market flourished as production went underground.

The new Gin Act 1751 was introduced and beer was deemed a more respectable drink of choice.

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Many more ‘ginspirational’ puns and facts are revealed on Hidden deTours. Owner Monique Boucher also runs bar, wine and craft beer tours (read all about the beer tour in Jeremy’s article). After the success of her Gin Distillery Tours, Monique recently released the Gin Walking Tours of Perth that take gin enthusiasts through the city’s gin bars. Monique’s passion for gin is infectious and when asked what she thinks has provoked this flurry of gin in Perth she says, “Gin is so popular because its gluten free. And personally, I love the taste and the passion of our local distillers. There’s something so exciting about small batch distilling.”

We soon find out as we climb aboard the Hidden deTours party bus accompanied by gin-inspired tunes and make our way to an industrial backlot in Welshpool called High Spirits Distillery – talk about hidden. Head distiller Mike Caban is proud of the family-run distillery’s ethos of grain to glass and is one of the very few in the world producing a base spirit of 100% triticale.

Next we head to the Swan Valley Gin Company which uses a muscat grape byproduct from the onsite Pandemonium Estate winery. Sourcing their juniper from Serbia, owner and consultant Martin Buck shares what led him down the gin path and says, “I was a huge fan of Spanish gin so I went to university to learn how to make my own gin. The discovery of new flavours is always interesting, plus we have complete control over the whole process.”

The Swan Valley Gin Company sells its flagship Spanish-inspired small batch gins under the Diablo label. ‘Diablo’ is Spanish for devil and, as well as producing seasonal one-offs, some of their devilish gins include their Strawberry Dry Gin, Spiced Cumquat Gin and the Mediterranean Dry Gin, which won a gold medal in the 2019 Australian Gin Awards. The Gintoneria Bar is a great place to sample gin and wine over a pizza or cheese board. Squeezing into the cool room with head distiller Jordan Thomas provides a fascinating behind the scenes spiel of the

distilling process, including how they trade gin for botanicals with local farmers.

Piling back into the bus slightly more flushed than when we alighted (I swear it was from the heat of the summer’s day) we weave through the chequered Swan Valley to Old Young’s Distillery. While its Smoked and Pavlova gins are interesting, the Six Seasons Gin was like sipping on the Swan Valley while paying homage to the six seasons of the Noongar people.

Our final destination is Sin Gin, inconspicuously hidden away in The Murray Hotel in the CBD and there’s also an outlet at the Swan Settlers Market in the Swan Valley. Enjoying a flight of distiller Mark Harris’ Seven Deadly Sin Gins range might leave you relieved there’s plenty of rooms at the ready to commit a range of sins.

With a greater understanding of what goes into distilling gin, I’m left wondering why juniper berry – the very ingredient which defines gin – is sourced predominantly from Europe.

Everything is not as it seems with juniper berries. For starters, they’re not even berries but a cone with a berry like appearance and are relatively flavourless until crushed when they reveal notes of citrus. They mainly grow at a high altitude in a Mediterranean climate in Europe and also on Kangaroo Island and there’s rumours of them growing wildly in the Great Southern’s Stirling Ranges. But before you consider making the trek south it’s worth noting that you need an awful lot of juniper to make a gin – it takes at least 10 years to grow a decent crop plus they grow at different rates and they’re very labour intensive to harvest.

can become a distiller for a day at Giniversity at the Margaret River Distilling Company and graduate with your very own handcrafted gin.

All the bases are covered and many remain to overindulge at the cellar door and in the café (please see our review in this issue) and then sleep it off at the on-site Riverglen Chalets.

While the Giniversity Smoked Hemp Gin is unique for its nutty notes, I’m torn. I’m a massive fan of the Giniversity Botanical Gin for its balance of juniper, sandalwood, boronia, lemon myrtle and eucalypt botannicals, but I’ve fallen in love with the Giniversity Australian Native Gin featuring emu plum, Geraldton Wax, lemon myrtle and orris root – the very essence of the South West.

While you’re in the Margaret River Region, Wise Wines has recently begun distilling gin using certified organic botanicals, Margaret River grapes (apparently the only distiller to do so in the world) and Margaret River rainwater.

They soak their botanicals overnight in the kettle, much like a loose-leaf teapot, and they’re always experimenting. While the Pink Gin (given its colour from local blueberries) and Gin Gin Gin are very popular, head distiller Greg Garnish is constantly on the hunt for new recipes using local ingredients. The Honkey is crafted from honkey nuts foraged from Meelup Reserve and exudes eucalyptus and nutty flavours – another first for WA distillers, if not the world.

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

However, if you are inclined to learn how to distil your own gin, the Margaret River Distilling Co. is the pioneer of gin in Western Australia. It all began in Albany with the famous Limeburners Whiskey from Great Southern Distillery. Three

While the Wise Margaret River Distillery might be one of newer distillers on the scene, The West Winds Gin is one of the first in Western Australia with the launch of The Sabre and The Cutlass in 2011. Apart from sourcing their junipers from Macedonia, they’re proud of their direct access to native ingredients. The Broadside Navy Strength Gin appeals to the salty sailors among us with the addition of Margaret River seawater further accentuating the botanicals. Meanwhile, the Wild Plum Gin

locations and multiple awards and labels later, it’s one of the State’s leading gin distillers. You

is so popular that a new batch is currently on the boil with native Davidson plum adding

www.bushlolly.com 41

industry a tart element balanced out by the Banksia honey sourced from Nannup. Sharing a love of gin, West Winds offers cocktail classes from their distillery at Leederville’s Bill’s Bar and Bites as well as Distilling Masterclasses where you leave with your very own handcrafted gin.

pepper beautifully balanced out by the citrus notes in the lemon myrtle, coriander and orange peel. With a navy strength and several other gins soon to be released Wade says, “I love to play around with native botanicals.”

No doubt, Wandering’s loyal fan base is just as thrilled as Wade to taste the new releases.

Below is a list of local gin distillers - at least the ones we’re aware of and, with so many new labels launching, please drop us a line if there are any we’ve missed.

By Carmen Jenner

WA's Gin Distillers Harris Organic Wines is another winery making good use of grape by-products, which in this case includes pedro, chenin blanc and torquay grapes. Owner Duncan Harris says, “I thought I’d have a go and if it didn’t work out, at least I could drink it.” He needn’t have worried as he’s already distilled his third batch and produces 30 bottles per batch. Sourcing his juniper from Germany and adding rainwater from his Baskerville property in the Swan Valley, Organic Gin is a London Dry Style Gin using hand-picked organic botanicals from the Harris Farm originally established in 1998.

Originally starting off in Victoria’s Mt Eliza before wandering on over to Western Australia with Wandering Distillery in tow, owner Wade Willcocks considers himself fortunate in having had the opportunity to do what he loves most in two beautiful locations.

The Wandering Distillery Signature Gin is a London Dry with a twist - heavy on the juniper sourced from Croatia, it delivers an exciting burst of spice with cassia, angelica root and

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.au/anemoi Anemoi www.melbournehotel.com gco.com.au Dune Distilling www.dunedistillin up-distilleries.myshopify.com ann Gidgie Distillery www.gidgeg mpyfish.com.au Grumpy Fish Distillery www.gru rganicwine.com.au Harris Organic Wines www.harriso erestate.com.au Harris River Estate www.harrisriv iritsdistillery.com.au High Spirits Distillery www.highsp .distillery.com.au Margaret River Distilling Co. www rtdistillery.com.au McRobert Distillery www.mcrobe Perth Gin www.perthgin.com.au ngs.com.au Old Young’s Distillery www.oldyou ublicoffremantle.com Republic of Fremantle www.rep illery.myshopify.com Sin Gin Distillery www.sin-gin-dist pirits.com Souwester Spirits www.souwesters ngsgin.com.au Spirit of Little Things www.littlethi leygincompany.com.au Swan Valley Gin Co. www.swanval www.tattarangsprings.com.au Tattarang Springs Distilling Co. edistillery.com.au The Grove Distillery www.thegrov .canefire.net The Kimberley Rum Company www twindsgin.com The West Winds Gin www.thewes erly Geographe Distillery) Union Brewery & Distillery (form www.geographedistillery.com.au ngdistillery.com.au Wandering Distillery www.wanderi u Wise Wines www.wisewine.com.a

COMING SOON Fremantle Spirit Co. Ha Ve Harvey Cheese Hoochery Distillery Running With Thieves The Carlisle

industry West Winds Gin Brined Mt Barker Chicken Roast

# thewestwindsgin.com LEARN MORE

The Swan Valley Gin Company is a small batch distillery in the Swan Valley and shares the property with Pandemonium Estate.

The award winning gins are distilled by using our estate’s premium wine base and the finest fruit and botanicals that are sourced both locally and internationally.

Given gin is so popular now, it was only a matter of time before a recipe was created.

Method

You can use this recipe for any individual cut of chicken and you can brine chicken breasts, thighs etc, to save time.

To Brine 1. Mix water, gin and salt in a large container and stir until the salt has dissolved.

2. Add the chicken and ensure it is completely submerged, add more water if not.

3. Squeeze in the juice of the lemons and limes and add them to the water.

4. Add all the other ingredients to the brine mix. Store and refrigerate for 24 hours.

Ingredients:

To Roast:

1 Mt Barker Whole Chicken (approx. 1.5kg) 2.5 litres water 200ml West Winds Cutlass Gin 200g salt 1 lemon quartered 2 limes halved 4 bay leaves 1 tsp peppercorns or a few twists of black pepper 2 tbs olive oil 1 tsp black pepper Few sprigs of thyme

1. Preheat the oven to 200°C. 2. Remove the chicken from the brine and pat dry. Place in a roasting tray. Stuff the cavity of the chicken with the herbs, limes and lemons from the brine.

3. Drizzle olive oil over the chicken and scatter over some black pepper and thyme.

Rub into the skin of the chicken.

4. Roast the chicken for 60 mins, basting occasionally.

5. Let rest for 15 mins after cooking and carve to serve.

Plan to brine 24 hours before roasting your chicken so the flavour has enough time to permeate the meat. We were all blown away by how these flavours came together and delivered a gorgeous new gourmet taste.

Carve the chicken to your preference and serve with fresh steamed potatoes, broccoli and green beans. Sprinkle chicken with thyme and drizzle the chicken and vegetables with olive oil to serve.

Recipe by Daniel Monroe of Mt Barker Chicken

1050 Great Northern Highway, Baskerville www.swanvalleygincompany.com.au

HA R R I S ORGANIC WINE & SPIRITS www.harrisorganicwine.com.au

179 Memorial Av, BASKERVILLE

43

health

Plant-Based Food – Fad or Revolution?

vegetables, grains, pulses, legumes, nuts and meat substitutes.

Whether you’re vegan or opting for a plantbased diet, there’s definitely been a shift in the industry. Twelve months ago I could have listed on one hand the number of cafés dedicated to veganism, but now no selfrespecting café ranging from Kununurra to Esperance dares to be without a vegan option on their menu.

The reasons are varied. Many of us agree that raising animals for meat has a heavy carbon footprint and that some practices have a dubious reputation such as caged chicken farms and beef feedlots where the cows are fed meat by-products and hormones. With greater awareness many of these practices will die out as we go in search of grass-fed beef and organic free range chicken – unless you’re vegan of course.

The shelves of food retailers are filled with plant-based options. The Herdsmen Market in Churchlands won West Australian Retailer of the Year in 2019.

“We’re proud of our plant-based food and vegan section. No-one can ignore the public demand for these foods and we’re continually researching the newest and best products to offer to our customers’, says co-owner Anthony Pullella.

Undoubtedly movies such as ‘The Game Changers’ and ‘Cowspiracy’ have had an effect on public awareness as well.

In fact, there’s a whole new industry of fake meat. This high tech revolution grows meat in a lab or develops it from plant-based protein, yeast extract and a blood like molecule found in soybeans called ‘heme’. This is on its way to becoming a huge industry and one that is out to convert the most hardcore of meat eaters. Its safe to say this does make the meat industry nervous.

T

here is a phenomenon happening right now that can’t be ignored. People are dropping dairy and avoiding animal products and opting for a plant-based diet. But what if I told you that you could have your meat AND your plant-based diet too?

It wasn’t that long ago that veganism seemed to be the trend leaving many of us wondering what to feed our converted friends.

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Concerned with animal rights their ethos to ban the use of animal products appealed to our humanitarian senses while conflicting with our love of WA’s incredible meat industry.

You might have tried the fake patties, sausages and so forth in our supermarkets and much of the feedback has been along the lines of it tasting too processed and potentially unhealthy.

Those adopting a plant-based diet enjoy the health benefits of a diet focused around foods derived from plant sources and are generally concerned with sustainable land uses.

Examples of natural whole foods include fruit,

It’s not just meat that’s undergoing a transformation either as plant milks too are being used as an alternative to dairy. There are many plant-based milks now including soy and almond milk and there’s a new barista oat

Perth’s leading artisan grocer Fresh WA Produce • Gourmet Grocery • Chef-made Meals • Artisan Salads • Barista Coffee • Delicatessan • Desserts • Butcher • Florist • Seafood • Toilet Paper

Hut serves strictly vegan food and their sister restaurants in Vic Park and Northbridge serve Asian inspired cuisine. The Chick Pea at the Fremantle markets, the Juicy Beetroot Café and The Raw Kitchen inspire me with their innovative menu ideas and reasonable prices.

milk just about to hit the market - it’s super creamy and pours and froths just like cow’s milk according to Emma Seberry, Senior Brand Manager for The Alternative Dairy Company.

She says, “The dairy milk consumers have told us it’s the best non dairy milk they’ve tasted because of the creaminess.”

Hemp milk is another option and Two Cracks Coffee in Cowaramup and The Quill Collective in Vasse serve hemp milk lattes made from raw hemp hearts on the premises. “Hemp milk has to be made fresh and makes a great latte”, says Bronwyne Blake from Vasse Valley. “It’s a slightly creamier version of your soy latte.”

And while we’re talking about local coffee and growers what about the local cafés that have vegetarian, vegan and plant-based options?

Whether you’re simply curious, a vegetarian who eats some eggs and dairy or a fully committed vegan, you’ll be impressed with the variety and flavour on offer at cafés and restaurants around Perth.

Let’s start with Fremantle – something of an epicentre for the vegan and plant-based movement. At The Fibonacci Centre, Loving

At Manna Wholefoods and Café near South Beach I enjoyed a flavourful marinated tofu burger. Conscious Craves at Dunsborough make their own fresh cashew milk and Pear’fect Pantry in Wembley are highly regarded.

Perhaps you have a favourite you’d like to share?

Understandably, there are those of us who aren’t thrilled about any of this. So many of us have been raised on the Sunday roast and the Australian tradition of barbequing.

Imagine how chefs must be feeling, especially those who have dedicated years creating and perfecting meat dishes.

So will they all have to change? No, not right away. Maybe never. But we can be guaranteed of more options – even Hungry Jacks has introduced a vegan burger and MacDonald’s has a veggie burger. We may all have to adapt.

A little or a lot, the choice is ours.

By Liz Packwood

We hope you enjoyed this introduction to plant-based diets and please keep an eye out in our next issue for a more indepth follow up piece.

www.theherdsman.com.au 9 Flynn Street, Churchlands WA 6018 (08) 9383 7733 Open 7 days, 7am-8pm

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travel

Cairns’ Sustainable Food Bowl

I

Highlands is alive with bounty thriving from bio-dynamic and organic farming principles.

Like any scenic drive, the views are the perfect remedy to any of these ailments, as is the anticipation of eating our way through the tropical Atherton Tablelands peppered with historic townships and majestic rainforests bearing fruit. Brett is a lively host and says, “The food bowl of Northern Queensland is an untapped destination.”

Our first stop is Sunset Ridge where I’m introduced to the tangy crimson flesh of the Davidson plum. Owners Ken and Sue Pyke chose this spot with rolling views over the tablelands when they were looking for somewhere to live in 1987. They began with just six trees and now have thousands of indigenous trees and plants over 33 hectares.

We sample pork chipolatas, and corn and zucchini fritters with their signature Davidson plum, apple and chilli jam, and complete the decadence with house-made pillows of marshmallow flavoured with rainforest delight - lemon myrtle and wild plum.

It’s easy to see why so many immigrants recruited for the mining and logging industries didn’t return home and instead gave back to the land by cultivating cattle farms and orchards of mangoes, papayas, bananas, lychees, avocados, sugar cane, vineyards, coffee plantations and distilleries. The Cairns

Leaving this gorgeous spot, we head to Rainforest Bounty who sustainably grow native rainforest fruits using organic farming methods. We’re treated to platters of native condiments such as Davidson plum and strawberry paste (likened to a quince paste), a plum and blueberry conserve, lilly pilly

’m not going to sugar-coat it, especially as there is already plenty of sweetness on Brett’s Outback Tasting Adventures. But the 263 twists and turns along the Gillies Highway up into the Cairns Highlands, approximately an hour from Cairns, is not for the fainthearted – nor for the hungover or anyone with an aversion to car sickness or high altitudes.

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(aka rainforest berries) chutney with nutmeg, green mango and tamarind chutney, plum sauce and a Laos-inspired roasted chilli paste.

This onslaught of flavours is paired with local cheeses such as macadamia cheese, vintage cheddar, and camembert from Gallo Dairyland, who also source some of the finest couvertures for their chocolates.

The following morning breakfast is a magical experience as owners Clayton and Lucy Baird set up long tables laden with bounty foraged from the forest floor, including Davidson plum, rare nuts and a range of berries and native spices. The buckwheat pancakes with kefir (fermented ricotta) with salted butter and honey stays etched on my palate months later.

Gallo Dairyland is on the tour as is the iconic Humpy, a gourmet outlet stocking much of the exotic produce found in the region - I highly recommend the dried mango and roasted macadamia nuts.

Our last stop on the trail is Skybury Café & Roastery, a coffee and papaya plantation serving all things coffee and papaya related.

It’s worth dispelling any pre-conceived notions you have about papaya as the variety we grow in WA is less flavoursome compared to the sweet red variety grown in the Atherton Tableland’s ideal tropical growing conditions.

Nestled at the base of Mount Uncle and set in a banana plantation with roaming peacocks, alpacas, donkeys and goats is the aptly named Mt. Uncle Distillery. This distillery is known for its barrel-aged rum, vodka, single malt whiskey and gin - the bushfire smoked gin is an intense ingredient for Bloody Mary or oysters.

A coffee stop at Jacques Coffee Plantation, Roastery and Café is followed by an inconspicuous platypus sighting and afternoon tea at the Australian Platypus Park.

Dinner is a tasty mix of Italian meets Swiss cuisine at Nick’s Swiss-Italian Restaurant.

After eating all day, Nick cheers us on with recommendations including the housemade pasta and Yodellers Delight speciality featuring smoked pork kassler and frankfurter sausage.

We spend the night at the delightfully rustic and self-contained Canopy Treehouses, which are ideally situated in the region to collect goodies along the way to be prepared and savoured in the tree canopy or around the communal campfire. The eco resort is set within 100 acres of ancient rainforest and teeming with wildlife (most of it welcome), including the resident cassowaries only found in Tropical North Queensland.

They hand pick 220,000 kilos of papaya per week during the harvest season – to think they only planted papaya to supplement the income generated from coffee and to also provide shade to the coffee trees. They roast coffee every day, and are one of the largest exporters of Arabica coffee in Australia.

They also breed cows, which were originally brought in to control the weeds, making the beef very sweet and tender thanks to the rich antioxidants in their diet of papaya.

Talk about delicious and healthy sustainability served up to the table (lands).

Jetstar offer direct flights to Cairns from Perth.

For more information about the region go to www.tropicalnorthqueensland.org.au For your own taste of the Atherton Tablelands, many of the operators mentioned have online stores and ship Australia wide.

GLUTEN FREE AND AWARD WINNING CRAFT BEER

BAR NOW OPEN TUESDAY TO FRIDAY 10AM TO 8PM SATURDAY 10AM - 3PM

Check out our “Brew on Premises Facility”. Find out how easy and cost effective it is to brew your own and have great fun in making your own beer.

By Carmen Jenner Carmen Jenner was a guest of Tropical North Queensland, Brett’s Outback Tasting Adventures and Canopy Treehouses.

OPENING HOURS TUESDAY TO FRIDAY 10AM TO 8PM SATURDAY 10AM - LATE

Come in and make your own beer For extended hours call (08) 9317 2940

72a McCoy St Myaree www.billabongbrewing.com.au 47

celebrity chef

The Real Pork Star B

efore The Block, Mitch Edwards was best known for his amazing work and development of PorkStar. He has been a pivotal part of the hospitality industry since before Menu Magazine started.

With more than 30 years of experience marketing Australia’s major proteins internationally and domestically, Mitch has made his mark on how Australians think about and enjoy meat. He’s worked on marketing strategies that have turned struggling rural segments into market leaders. Achievements have included leveraging McDonalds to use Australian beef in their ‘all American hamburgers’ across the US and turning Australia into a pork loving nation that increasingly abides by ‘get some pork on your fork’.

Currently, Mitch oversees the Foodservice and Marketing Communication programs for Australian Pork Limited and is the face of the prestigious PorkStar chef influencer program. Mitch is focused on big ideas, and credits his success on his network and leveraging the support of profiled influencers.

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In recent years, Mitch has explored one of his passions. Mitch and his partner Mark share a love for interior design, renovation and property flipping. It’s no hobby though, with the business transforming more than 20 properties and the couple sharing their journey through two TV shows, including the 2019 season of The Block.

While the day job and the side hustle may be vastly different, Mitch’s creativity, passion and confidence to be true to himself enable him to get people on board with his ideas, join him on the journey, and deliver exceptional results.

You worked in hospitality for a number of years. What did you do?

I started out as a butcher at 16 and moonlighted behind bars and was waiting tables by 18. By my mid-twenties I owned a few butcher shops and a wholesale food business, and sold them to take a role in marketing with Australian Meat & Livestock Corp (now MLA).

I was with MLA through a number of marketing roles, always related to food service, with the highlight being based in their NYC office and later Washington DC for nine years, finding opportunities for Aussie

beef and lamb. Since then I have been with Australian Pork for almost 17 years. I never intended staying a long time but I love it and I’m committed to the cause of Aussie pig farmers.

What are some of the biggest changes you have seen in the pork industry?

I’ve seen pork go from a menu after thought to a menu must have. We eat more pork in Australia than lamb and beef.

Are you as inspired in the kitchen as you are in decorating and fashion?

Not so much about cooking, but I get obsessed about designing beautiful and functional residential kitchens. Having been around commercial kitchens and some fine chefs, I love it when a commercial kitchen design gets it right and it flows perfectly.

What inspires you?

Being part of something where passionate people are driven to do their best, be it in the hospitality industry or on the set of a TV show - passion breeds passion.

Who is your favourite food personality and what is your favourite food TV show?

I’ve got so many great mates in the industry that it’s too hard to choose a favourite, same with their food TV shows. One that comes to mind that I adored and was inspired by, was the late great Margaret Fulton – she was a total trailblazer, clever and a lot of fun, and I miss her.

What is your favourite TV show that you have been a part of?

The Block was a pretty amazing experience.

We learnt so much and had a lot of fun. A few years back we did Aussie Property Flippers – it was totally authentic and we loved that it was about renovation first and foremost.

When in Perth, which restaurants have been your favourites?

I’ve got so many restaurants that I’ve been obsessed with. White Salt on the beach was a favourite, Red Cabbage, and Clarke’s of North Beach too. These days I’m loving Young George – sophisticated casual food with no attitude.

Ever done any culinary experiments that didn’t quite work out?

I’ve tried so many variations to get the most perfect pork crackle that I can tell you about all the ones that are just rubbish - and the good ones too.

Do you have a favourite ingredient to use in your cooking?

Saving a sauce that you’ve potentially screwed with a splash of vinegar.

What is your favourite dish to cook and your favourite to eat?

Fat traditional pork sausages with perfect mash and perfect gravy – to cook and eat. I love simple when it’s done to perfection.

What would you whip up for a private candlelit dinner?

I wouldn’t, I’d go to a special restaurant and get a private table.

What’s the craziest thing you’ve heard about yourself?

That Mark and I were dealing with a Botox addiction and seeking psychiatric help for it.

What drink would you reach for first after a hard shift at work?

Beer.

How do you like your own steak cooked?

Medium rare.

COME IN TODAY TO SEE AUSTRALIA’S LARGEST RANGE OF COMMERCIAL CATERING EQUIPMENT, REFRIGERATION, COOKWARE AND FURNITURE!

Do you ever eat fast food?

Absolutely, when you’re hungry, you’re hungry.

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STAINLESS STEEL BENCHES

What’s next for you?

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CAKE DISPLAYS

Continuing to spread the word about Australian pork and our amazing pig farmers; a huge reno on a beach house; and not ruling out another TV show.

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BAR REFRIGERATION

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PLATE GRILLS AND CHAR GRILLS

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awards

Studio GOLD

L

ast November the Catering Institute of Australia (WA) President Vicki Mayell and the committee announced the winners of the 2019 Gold Plate Awards at Crown Perth. The annual event acknowledges the outstanding quality and service provided by restaurants in Western Australia.

Menu Magazine has been following these awards since we we first started publishing in 2006.

The Winners of the 2019 Kleenheat Gold Plate Awards are as follows:

Premiers Award The Studio Bistro The Premiers Award was awarded to Studio Bistro for not only best meeting the judging criteria but also by having attained the highest percentage score overall.

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Bill Thompson Award

Formal Contemporary

Josh Trenaman - Sandalford Winery The Bill Thompson Award for excellence in service is awarded to an individual during Gold Plate judging. Gold Plate Award judges are encouraged to nominate a waitperson who they believe displays an exceptionally high standard of presentation, service and commitment to the hospitality industry.

C Restaurant

Buy West Eat Best Fresh Produce Award Other Side of the Moon, Pullman Bunker Bay

Excellence in Health

Modern Australian Sandalford Wines

Licensed Dining – Metro & Regional Rambla on Swan

Licensed Casual Dining – Metro Chef & Co. Café Restaurant

Licensed Casual Dining – Regional

Epicurean, Crown Perth

The Studio Bistro

Wine List of the Year

Restaurant within a Tavern/Pub

Mayfair Lane Pub and Dining Room

Empire Bar

Restaurant/Cafe within a Winery – Perth/Surrounds and Regional Sandalford Wines

Mediterranean Dining Amano Restaurant

Licensed Indian Punjab Indian Restaurant

New Restaurant Santini Bar & Grill

Tourism Restaurant C Restaurant

Restaurant with in a Training Establishment Bentley Pines Training Restaurant, Bentley TAFE

Han Palace

The CIA Gold Plate Venue Caterers Award

Licensed Asian

Optus Stadium

Licensed Chinese

Chow’s Table AND Dusit Dheva

Unlicensed Asian The Wangs Treasure House Chinese Restaurant

New Wave Dining The Studio Bistro

Seafood Dining Blue Manna Bistro

Best Pizza Bistro Bellavista

Licensed Cafe – Metro & Regional Nic & Kolo

Coffee Shop Mrs S Cafe

High Tea The Loft Lounge and Bar

Family Dining Rustlers Steakhouse & Grill

Steakhouse Firewater Grille

Breakfast Drift Kitchen

2019 Prix D’Honneur Award Recipients Clarke’s of North Beach – Formal Contemporary

Dine early Save money

RiverBank Estate Winery – Restaurant within a Winery Café at the Hyatt – High Tea Sandalford Wines – Tourism Restaurant We had the chance to talk to a few of the winners to get an idea on what winning a Gold Plate Award means to them.

The overall winner of this year’s award was The Studio Bistro in Yallingup. I had previously met up with owner Steve Tippett in 2018 to have a chat about what they were doing at the time and where they wanted to go. It was an interesting chat and now 18 months later I can see what they were planning. They had a goal and were determined to get there.

Steve said, “Winning the Gold Plates provides recognition of the practices, standards and principles as well as the quality of what’s in place and the environment we’ve created.

We use it as a guideline of standards to meet customers’ expectations. The Gold Plates forms a check list and a training procedure for all staff in line with the judging criteria as well as for our customers.”

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awards Coby Cockburn from Blue Manna Bistro only entered the awards for the first time in 2019 and said, “The Gold Plates help recognise excellence in the industry and to recognise what we are doing right and where we could improve. It makes us very proud. Winning the seafood award was great recognition for the hard work we have put in. We are making sure our seafood is the freshest available and sourced as local as possible. This means more work for us, but the end product is worth it.”

Taweepong Sangsuriyapom from Dusit Dheva has been entering the awards for three years now and said, “The award helps us to get recognized, promotes the restaurant and attracts new customers to our business. It is an honour to be given well-deserved recognition for our hard work.”

Anthea Zhao from Han Palace has been entering the awards for well over 30 years and said, “The Gold Plate helps to encourage my chef and staff to work hard for a mutual goal.

Winning means that we have been doing our best and are achieving our best.”

Susie Palmer had been working at Rustlers Steakhouse & Grill for over 12 years before taking over ownership in October 2016 and said, “The Gold Plate Awards are one of the most well regarded and highly successful hospitality industry awards program in Western Australia. The Program is a great way to increase team morale within your establishment and to give you and your staff positive objectives and goals to work towards.

We have always been content with just working hard to deliver great food and service and getting to the finals was amazing. But when facing so many restaurants, especially in the Perth metropolitan area or the wellestablished Margaret River region, its hard to know if the little things we do to make experiences at Rustlers memorable or are noticed at all. But clearly our peers in the industry (the judges) have noticed and believe that we do an amazing job."

Go to www.cateringinstitute.com.au for past winners and for more details about the Gold Plate Awards.

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every visit is an EXPERIENCE

LOCAL PRODUCE

fruit

and vegetables

Delicious odrink

OPEN Fridays, saturdays, sundays & public holiday mondays

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

WWW. FREMANTLEMARKETS .COM.AU

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RED Wine

our top drops

2017 KATNOOK ESTATE FOUNDER’S BLOCK SHIRAZ

2018 ALKOOMI BLACK LABEL CABERNET SAUVIGNON

Region: Coonawarra, South Australia Venue: Tassels Place Bar & Bistro Web: www.katnookestate.com.au

Region: Great Southern, Western Australia Venue: Han Palace Web: www.alkoomiwines.com.au

Tasting notes: This generous Coonawarra Shiraz is brimming with vibrant fruit flavours, peppery spice and soft lingering tannins. Well structured and medium bodied, this wine expresses rich dark berry fruits, sweet spice and subtle oak maturation characters.

Tasting notes: The estate grown fruit was matured in 20% new French oak for 12 months. The resulting wine displays a vibrant colour with a balance of intense varietal flavours, savoury layers of oak and a ripe tannin structure that will gain complexity with cellaring and patience.

We said: The pepper flavour matched perfectly with the gentle flavour of the tender lamb shank braised in liquor and delivered on taste and class.

We said: This was an elegant medium-bodied cabernet with hints of cassis, savoury herbs and dark chocolate. This wine produced in the long cool ripening conditions of WA’s Frankland River proved to be a very good match with the Beef Eagle’s Nest dish, which included strips of delightfully tender beef and pickled vegetables, garlic, ginger and oyster sauce served in a crispy potato nest.

2014 TREVELEN FARM RESERVE SHIRAZ Region: Great Southern, Western Australia Venue: Rustlers Steakhouse & Grill Web: www.trevelenfarm.com.au Tasting notes: Full bodied with ripe berries, aniseed, dark chocolate and strong redcurrant fruit. The wine finishes very dry with fine long tannins and the influence of tight grained premium French Oak Barriques.

We said: The spicy nose and full-bodied finish of the 2014 Trevelen Farm Reserve Shiraz was well matched with the kick of the hickory BBQ sauce in the Steak and Ribs dish, which featured sirloin steak with a half rack of slow cooked pork spareribs.

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2013 CAPE NATURALISTE TORPEDO ROCKS RESERVE SHIRAZ Region: Margaret River, Western Australia Venue: The Studio Bistro Web: www.capenaturalistevineyard.com.au Tasting notes: This classic Australian blend uses a combination of old vine fruit and dedicated winemaking to produce a rich, velvety textured wine which can be enjoyed now or cellared with confidence over the next 10 years.

We said: The spicy rich berry flavours in this wine complement the whole Wagin duck nicely, which was cooked in Thai red sauce and coconut pickled Manjimup wombok, mild chilli and peanuts served with rice.

Wine

WHITE

our top drops

2015 HEYDON ESTATE THE WILLOW CHARDONNAY

2018 CHERUBINO LAISSEZ FAIRE FIANO

Region: Margaret River, Western Australia Venue: The Studio Bistro Web: www.heydonestate.com.au

Region: Frankland River, Western Australia Venue: Lyric Lane Web: www.larrycherubino.com

Tasting notes: This acclaimed Chardonnay displays the richness and structure which has made Margaret River famous. The bouquet is delicately lifted with jasmine, orange zest and nashi pear, supported by toasty almond and biscotti. On the palate the fruit is bright and elegant, textural and layered with a refreshing mineral acidity. Classic lime and grapefruit pith are in the forefront and an oyster shell salinity on the juicy, long finish.

Tasting notes: Laissez Faire (let it be) reflects our move towards minimal intervention grape growing and winemaking. Aromas of quince and white figs with hints of yellow peach and mineral notes finished with subtle oak spices. The palate follows suit with flavours of peach and hints of preserved lemon, the acidity is long and fine and wrapped in a soft texture.

We said: Paired with the Brazilian Seafood Moqueca boasting a generous selection of WA seafood served in an amazing sauce featuring an array of flavours, this wine balanced beautifully with this superbly flavoursome dish without being overpowering.

2018 MILLS REEF WINERY PINOT GRIS Region: Hawkes Bay, New Zealand Venue: Han Palace Web: www.millsreef.co.nz Tasting notes: This delicious Pinot Gris has been crafted from grapes of a superior Hawkes Bay vineyard. Full bodied and creamy smooth, it displays attractive pear, Golden Delicious apple and honeydew melon flavours, with a hint of spice.

We said: This delicate, light and fresh wine perfectly complemented the spicy marinated and crunchy deep-fried prawns while levelling out the chilli of this popular dish.

We said: The crispness of this wine was refreshing on a scorching summer's day and enjoyed with watermelon salad topped with feta, a light drizzle of balsamic and a kick of mint.

2019 WEST CAPE HOWE SAUVIGNON BLANC Region: Mount Barker, Western Australia Venue: White Salt Web: www.westcapehowewines.com.au Tasting notes: Super delicious on the palate with those zesty and delicious tropical fruit flavours. There’s a good balance between these subtle guava fruit flavours from the slightly riper picked grapes and the fresh, zingy acidity from the Sauvignon Blanc from our cooler sites. It’s a wine with a good palate, weight and lovely mouth filling fresh acidity giving good length of flavour.

We said: The Grilled Sardines balanced on a medley of tomatoes and finely sliced red onions with parsley and micro herbs was a fantastic accompaniment to this wine with the crisp citrus notes matching the acidity present on the plate.

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cover recipe

Brisket Burger Specialising in aged, washed-rind cheeses with complex flavours.

Handcrafted by skilled artisan, Chris Vogel.

Swiss knowledge and cultures combined with the best of WA milk.

dellendale.com.au

chai

the

SPECIALIST

S

Method Ingredients 2.5 kg brisket trimmed

FAMILY OWNED & OPERATED SINCE 1986

Phone 08 9345 2255 www.zeroz.com.au

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For the Cajun spice: 2 tsp sea salt 2 tsp garlic powder 3 tsp paprika 1 tsp black pepper 1 tsp cumin powder 1 tsp onion powder 1 tsp cayenne pepper 1 tsp dried rosemary 1 tsp ground coriander

Rub brisket with Cajun spice mix and leave for 20 hours.

Place brisket in dish with 3 cups of water and 1 tablespoon liquid smoke and cook in oven at 160 degrees for four hours until soft and tender to touch.

Rest for 1 hour, then slice and serve in a toasted milk bun with coleslaw, bbq sauce, pickle and Monterey Jack cheese.

Serve with a side of chips.

By Guy Chisholm of Tassels Place Bar & Bistro

Spice Up Your Juice T

here’s no doubt that juicing fruit and vegetables with a cold press juicer gives you more juice with a higher yield and more flavour - just as nature intended. Due to the live nutrients, you are able to store cold press juice in a glass bottle for up to three days, which saves time with not having to juice every day.

This recipe is sure to give you a zingy start to the day as orange and cayenne are great for circulation while turmeric and orange are an ideal remedy for inflammation.

By Andrew Kelly of Kuvings Australia

ORANGE TURMERIC CAYENNE JUICE

Juicing with a cold press juicer, you will need a lot less quantity of fruit and vegetables - juicing a higher yield adds more profit to your business. Apart from the health benefits of consuming high doses of phytonutrients, enzymes and nutrients, juicing provides the option of making delicious juice – such as a heart starter of beetroot, apple, lemon and ginger or a healthy green cold press juice like kale, apple, lemon and ginger that even the kids love.

Making a cold press juice with more vegetables becomes the preferred option once you make the change from juicing with a cold press juicer than a centrifugal juicer. A cold press juicer slowly squeezes and presses the fruit and vegetables. A centrifugal juicer grinds and chews the fruit and vegetables creating heat, friction and oxidation, which causes separation. A cold press juice does not cause separation and as it retains all the nutrients it makes a much healthier and tastier juice.

Everything in moderation is the key to wellbeing, however juicing turmeric is just the ingredient to help retain balance and good health. Known for its anti-inflammatory compounds, turmeric not only helps to improve the immune system but also provides an energy boost.

Ingredients: 2 oranges (peeled), leave a bit of white pith as the nutrition is just under the skin and you don’t want to lose it 1 knob of fresh turmeric (cut into pieces) 1 fresh cayenne pepper (red chilli)

Method: Place all the ingredients one at a time into your Cold Pressed Juicer.

Pour and enjoy.

finance

I

t was great reading the article about fitness and health in the hospitality industry published in Issue 26 of Menu Magazine by Dan Whitehead, from Sustainable Fitness and Health. Opening up a discussion on mental and physical health in the workplace is so important in today’s world and it’s something that businesses can play a large part in. Prioritising workplace health can result in improved performance, less sick days and better staff retention. After all, a happy employee who is free of distraction can give their all to providing the best service to customers.

Financial wellness makes up a significant component of someone’s overall health and wellbeing. Statistics show that almost one in four employees list finances as a distraction from work1 and 70% of Australians are worried they will not have enough super to live comfortably in retirement2.

What can you do to help your employees become more financially healthy?

Protect finances

Time off work due to illness or injury can be hard for anyone to manage. If any staff do find themselves injured or sick and unable to work, they will want to be focused on the W A’ S G U I D E T O W I N I N G A N D D I N I N Grecovering, | P R O O not F worrying about meeting their day-to-day expenses. Insurance in super 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 is a simple way for staff to access financial protection. It’s so important for staff to understand the insurance attached to their super account and to ensure they have an appropriate level of cover.

coffee

SPECIALIST

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Maximise super benefits

FAMILY OWNED & OPERATED SINCE 1986

Phone 08 9345 2255 www.zeroz.com.au

Unfortunately, many people don’t even know which super fund they are with, let alone what kind of insurance options or account benefits they can access. Besides insurance, your super fund could offer rewards programs, online education tools, consolidation apps and even on-site educational sessions such as seminars, presentations and financial wellness programs. All these services can help staff engage with their super and learn more about their finances.

Seek help when it’s needed Super isn’t always the easiest thing to understand, but with access to the right education and guidance, your staff can

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take some simple steps to maximise their retirement savings. A free online financial advice service may be available through their super. This could help them get a better understanding of their financial position.

If they’d like more comprehensive advice, professional financial advice could be available as well. It’s worth checking with your super fund to see what advice services are on offer.

By Debra Watson of Intrust Super Source: Australian Psychological Society Stress and Wellbeing in Australia survey 2015.

2 Source: Survey of members super habits by Intrust Super 2018.

1

The opinions expressed in this column are my own and do not necessarily represent the view of Intrust Super.

The information contained in this document is of a general nature only, and does not take into account your individual financial situation, objectives and needs. You should consider the appropriateness of the general information, having regard to your own situation before making any investment decision.

Packaging for the Food Truck Industry M

ost mobile food operators such as food trucks will often come to me for advice on ways to package their food for the public.

But even before they start to think about packaging, they need to know what type of food they wish to cook, the type of mobile outlet they will be using, the business name, location of the operation, investment and their power, water and gas requirements.

When it's finally time to work out the menu that’s also the time to decide on the type of packaging required. What is the type of delivery service – is it ready to eat on the go or will it need to be assembled? Will the food be wet or dry? Will the packaging be sustainable or recyclable?

For example, if they’re serving coffee, the style of cup can keep the costs down if they only require single wall cups. However, if the drink is delivered at above 70 degrees a double or triple wall or a coffee cup sleeve may be required. The size of the cup is another consideration as well as the lid system and ideally reducing the number of cup sizes and using a one lid system for all the cup sizes is an efficient use of time and reduces stock holdings.

Foam hinged containers, or clams, are the cheapest method for serving food and if you prefer future friendly packaging then you need to add a few more cents to the cost.

Once again, trying to use one clam to deliver multiple menu items is more cost effective.

Dispenser units where you can only pull out one napkin at a time are ideal or use single ply napkins.

If possible, use one paper bag size but if you do need two sizes opt for the larger size followed by the second to the smallest size.

For foil and cling wrap buy it in bulk and in the catering size. Quick service gloves are cheaper and thinner.

I always recommend using extra heavy-duty garbage bags considering the nature of the industry, preferably opening out to the door area. The last thing you want to do is to save a dollar and then pay for someone to clean up the mess from a torn garbage bag.

After 30 years in Western Australia, Berjaya Refrigeration Equipment has a new Distributor, based in Malaga – Anaconda Wholesale. The range will be available from your normal Commercial Equipment Provider. anacondawholesale.com.au

Cost saving aside, it's imperative that the size of the packaging matches the serving size. It’s always a balancing act on how much stock you carry, often based on your location and the expected traffic – those operating in regional areas will usually plan ahead and buy in bulk.

There are many considerations when trying to find the right packaging product to match your menu. Often it comes down to size and sometimes you might reshape your product to fit the packaging.

Of course, then there’s package branding to consider … but that’s another column entirely.

By Michael Sarader of Huhtamaki

Sporks (a cross between a fork and a spoon) are the first choice for cutlery over using forks, spoons and knife.

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industry

Delivering food

not as easy as you think

SALES – SERVICE

WA’S GUIDE TO WINING AND DINING | PROOF

08) 9430 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket@dodo.com.au ABN 50 880 398 SERVICING WA SINCE 2001

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

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T

he concept of food home delivery started way back in the early 80s. Pizza was the first kind of home delivery food in Australia soon followed by dishes from the local Chinese, Indian or Thai restaurant. The food often took a long time to be delivered, which wasn’t only expensive, but it often didn’t arrive at the correct temperature or at the same standard you’d expect to be served at the restaurant.

Slowly the phenomenon has grown to the point where there are now online meal delivery services such as Menulog, Uber Eats and Deliveroo. Not only are there greater consumer options, but they provide the foodservice industry with a platform to promote their services to a larger demographic than their traditional reach.

The take away market in Australia is worth a staggering $18 billion and the meal delivery component of that is at 8% or $1.5 billion. Uber Eats has over 16,500 restaurants registered in their system alone with a vast choice of options ranging from a fully cooked breakfast to an upmarket three course meal delivered at almost any time of the day or night.

presentation are always going to be an issue.

Foodservice providers have very little control on when their food is going to be collected or how long the delivery will take. In addition, the delivery platforms aren’t set-up to keep the food at the correct temperature in transit.

How can restaurant owners reduce these issues? One option is to limit the menu options purely to products that will travel well.

Another solution is to ensure that the packaging maintains the correct temperature and helps the presentation to be similar to how its served at the restaurant table.

The most important factor of all is to ensure that the kitchen staff hold the dish correctly once it’s been prepared. Some holding cabinets allow you to hold food with options of icon driven programs, tray timers and data downloads via USB. These great cost-effective ways not only ensure food temperatures and the quality are maintained, but also abides by the health safety guidelines and the customer enjoys a great dining experience.

By Brian Garcia of Moffat

Shop 5/400 Fitzgerald St North Perth WA 6006 T: 9228 8878 E: info@sorges.com.au www.sorges.com.au

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The growth of cloud kitchens in the US and at markets in other parts of the world has allowed established businesses and small operators to grow outside their normal reach.

While this is a great boon for both consumers and foodservice owners, the temperature and

What do I need to make cocktails? he least exciting thing when planning your own cocktail party is usually creating ‘the list’ of what you need.

T

A measure – 30ml is your standard shot size and just about every measure these days has a 30ml and 15ml side.

Before you jot down the cocktails you want at the party, you’ll need a place to make them.

This space should have a flat surface, some hand soap, a sink with running water and room to throw your arms around a little bit. These don’t need to be right next to each other but it is helpful if they are close by. You will want to be getting up close and personal with some nice fresh ingredients, so somewhere to wash them, your hands and your equipment is always number one.

A muddler – A stick to crush ingredients. Get something with a bit of weight and rubber tipped stainless steel are probably the easiest to use and clean. I like a good solid bit of wood.

Most cocktail recipes include the following steps: measuring, shaking, stirring, muddling and presenting.

You will need as a minimum the following six pieces of equipment to ensure you can perform any cocktail magic: A shaker – Learn to love the Boston style shaker – that’s the one with a metal cup and a slightly smaller toughened glass cup, they have the advantage of not sticking together like metal on metal ones. The glass cup can be used to show off your ingredients while mixing. Keeping the two sides close together when pouring skips the need for a strainer.

Labour reducing self service kiosk

Most user friendly POS screen

A long-handled bar spoon – For stirring. Most bar spoons these days can also be used as a 5ml measure. A long handled teaspoon will work too.

A knife and chopping board – For preparing and for presenting. A sharp paring knife will allow you to create any sort of garnish to suit whichever drink and will delight your guests.

Compact Tablet solution for more space and mobility

A tea towel – Staple of the bartender. Mess happens and they are great for finishing your glasses. Your tea towel can also be used with your solid muddler to crush ice.

Equipment, check! Next on the list: source some quality fresh ingredients, fancy glasses and liquids. And you’ll be shaking, stirring, muddling and serving up just about any cocktail you want.

By Wade Allen of Kubarz Perth

HOSPITALITY • • •

Restaurants Bars Clubs

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Multi store Wineries Cafes

CASH REGISTERS

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products Ka-ching In the business of helping businesses, MCR Cash Register Point of Sale is proud of their Sharp XE-A207 Cash Register.

With its large and easy-to-view multi-line LCD operator with tilt mechanism, it’s easy to see why this model is their favourite model. The streamline operations include a built-in SD Card slot, guided programming, electronic journal stores, and quick thermal primal printer, and offers up to 99 departments and 2,000 articles. For more information go to www.cashregister.com.au

Products &Supplies

King Cobra Offering performance without the frills, the mid-level Cobra cooking suite is functional and reliable and is also loaded with commercial power and capability. The expanded series offers pilot and flame failure options and improved aesthetics for upfront or back of house use, including new modular infill tables complementing the modular cooking line perfectly. For more information go to www.moffat.com.au

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Introducing the (G)oat Under the Alternative Dairy Co. brand, Sanitarium has brought out Barista Oat Milk.

Deemed as espresso’s new best friend, it’s the first dairy free milk striking a harmonious balance with coffee. With a similar texture to dairy milk, the smooth blend pours just like dairy milk, is GMO free, vegan friendly and tastes great hot or cold. For more information go to www.altdairyco.com

Cool Runnings Built for the busiest of kitchens, the four door Berjaya Dual Upright Fridge Freezer has a capacity of 504 litres for each of the fridge and freezer sections. It has a high ambient operating temperature of 38° and a strong construction. With more than three decades in the commercial foodservice equipment industry, Berjaya’s products compete on a global scale. For more information go to www.perthcommercialfridges.com.au

products Falling off the bone Sous vide-ing lamb shanks can be a time consuming process. Ilonka Foods has done all the hard work and vacuum sealed seasoned lamb shanks and then cooked them at a temperature of approximately 600° ensuring the cellular structure of the meat is preserved and tenderised. All you have to do is finish them off in the oven, use the jus to make a red wine and rosemary sauce and enjoy. For more information go to www.ilonkafoods.com.au

ase

Shredded E

e and let a heap of tim Save yourself d pre-peel h pre-cut an Express Fres for you. d vegetables your fruit an carrot, es ur eslaw feat Their Dry Col bbage ca n ee gr e and red cabbag order and ly made to and is fresh um 2kg ily in a minim delivered da se. For ea an g catering bag – makin ation go to more inform .au ssfresh.com www.expre

Smoked Chorizo The pork used in the Smoked Pork Chorizo from the Farm House Margaret River is from free range pigs grazing on local grasses, roots and grubs and also feasting daily on freshly ground legumes and grains.

Their natural diet is obvious from the dark red colour of the meat flavoured with Spanish paprika, garlic, cayenne, pepper and chilli. The chorizo is smoked using traditional techniques in a modern oven with apple wood and the brine is made with West Australian lake salt. For more information go to www.thefarmhousemr.com.au

Native Cheese A regional favourite of Dellendale Creamery, the Torndirrup Native Herb is a unique and delicious artisan cheese. During production, the cheese is cut to introduce a blend of Australian native herbs within. The bold fusion of bush tucker foods results in rich, zesty pepper and lingering floral aromas. Milk from a neighbouring farmer is lightly skimmed and heated to 64ÂşC before production.

The cheese is then ripened for a minimum three months before consumption. For more information go to www.dellendale.com.au

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products

Mango Magic Hand made in Chittering, 14k Brewery has launched Mango Shrub with Strawberry Gum (Olida) and is made from mangoes grown in Gingin, strawberry gum from Albany and Western Australian apple cider vinegar. Added to carbonated drinks, such as 14K Gingerbeer, Mango Shrub is great in cocktails and an exciting addition in the kitchen when added to marinades and dressings. For more information go to www.14kbrewery.com.au

Hospitality in your home Sour Grapes Happs Wines has added a verjuice to their gourmet range. Verjuice, meaning ‘green juice’ in French, is a flavoursome, tart grape juice, pressed from unripe grapes thinned from the vines before the main harvest. Cooks in Europe and the Middle East have been using it for centuries. Unlike wine, it is not fermented so its natural acidity brightens dishes without competing with your accompanying wine.

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

A Crimson Spread Sharp, tangy and tart, the deep crimson Davidson’s Plum is a very sophisticated jam. Perfect on bread, especially combined with a natural macadamia spread, or use it as a gourmet addition to yoghurt, ice cream and cakes. Or enhance savoury dishes such as stir fries, marinades and caramelised onion. A portion of Bushlolly’s Davidson’s Plum products support the Rainforest Rescue and the replanting of the Australian rainforest. For more information go to www.bushlolly.com

Sweet As Slowly distilled in a copper pot still, organic bottlebrush honey imparts an aromatic smooth and sweet character into Avosh’s Vodka with Bottlebrush Honey. The depth of flavour in this vodka is captured during the distillation process without any of the sugar from the honey making it into the final product. For more information go to www.avoshvodka.com

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products

A Whisky Legend Albany’s Princess Royal Harbour was specifically selected for its clean air, pristine water, unique Valley of the Giants peat and premium locally grown barley. The Limeburners Single Malt Whisky American Oak with 43% alcohol exhibits gentle citrus and honey aromas and has a bright, golden colour with a bold, full flavour, upfront spice, vanilla notes and a medium to long finish.

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

100% Plant-based bottle Dedicated to finding an alternative to single use plastic bottles, It’s Not Plastic has developed Australia’s first and only 100% plant-based bottle. The bottles are made from polylactic acid (PLA) – a substance derived from sugar starch – and the labels are printed directly onto the bottles with vegetable ink. Even the lids are made from a plant-based material – making the bottle entirely compostable. They’re also filled with 100% pure Australian spring water. For more information go to www.itsnotplastic.co

Gut Instincts Hippie Kombucha is proud to release their new ‘Hippie Three – made with Dragon Fruit.’ The local kombucha brewers have perfected this complicated yet delicate tea blend that delivers a punchy full flavour without the sourness and fizziness. Rich in vitamin C, magnesium and polyphenols, this brew delivers a beautiful rich and fruity flavour while promoting a healthy gut and supporting your immune system. For more information go to www.hippie.com.au

Great Grappa • The Swan Valley Gin Company has launched their very first grappa – with a Swan Valley twist.

The Blanco Lime won a Silver Medal and Best in its Class at the Royal Agricultural Show of WA. It’s smooth and clean, featuring a balanced lemon zest and a warm finish. Using leftover port grenache skins, Kaffir limes grown in the Swan Valley were added and then diluted with Darling Range spring water. Best served with a small sliver of lime and accompanied by an expresso coffee. For more information go to www.swanvalleygincompany.com.au

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cd reviews

Café MUSIC Mexican Hillbilly Surf Music Artist: The Mezcaltones Label/Distributor: Foghorn/MGM URL: www.the-mezcaltones.com Café shift to be played at: an alternative crowd It’s hardly surprising to discover this mix of tex-mex surf-rock meets country band has appeared in Quentin Tarantino and Robert Rodriguez films. Dressed as four cowboys and two senoritas they look as though they could have starred in these movies. Their live performances are edgy, interwoven with exotic dance and percussion while reaching into the realms of 60s surf instrumentals.

Galatea Artist: Apsara Label/Distributor: Foghorn/MGM URL: www.facebook.com/Michaele.Archer Café shift to be played at: a classical music crowd The five-piece ensemble known as Apsara was formed by classically trained musician and opera singer Michaele Archer. With a classical and medieval sound, Michaele’s voice is described as lyrico spinto – a type of operatic soprano. Galetea delivers a unique sound through vocals and instruments including a viola, guitar and harmonium.

Batl Quartet Live Artist: Brandon Allen Label/Distributor: Independent URL: www.brandonallen.co.uk Café shift to be played at: a jazz loving crowd Since relocating from Perth to London in 2000, saxophonist Brandon Allen has worked with many varied artists including BB King and at iconic locations such as London’s Royal Albert Hall. Deriving its name from initials of its leaders Brandon Allen and pianist Tim Lapthorn, the jazz Batl Quartet exudes a great sense of melody and swing accompanied by Arnie Somogyi on bass and drummer Lloyd Haines.

Once More Artist: Lachlan Edwards Label/Distributor: Independent URL: www.lachlanedwardsmusic.com Café shift to be played at: a laid-back crowd With a voice mature beyond his years, NSW-based Lachlan Edwards released his debut album Once More with Canadian songwriter Garrett Kato. The acoustic indie folk album features five tracks, including Little Things which earned him the number one spot on Triple J’s Unearthed Roots charts.

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cd reviews

Focus on Local Talent Oil, Love and Oxygen Artist: Dave Robertson and the Kiss List Label/Distributor: Independent URL: www.daverobertson.com.au Café shift to be played at: a loved-up indie crowd Singer and songwriter Dave Robertson and the Kiss List have delivered a diverse mix of indie folk, pop, rock and blues in their much anticipated album, Oil, Love and Oxygen. It’s pretty clear from the tracks that kissing must have been on the mind with song titles such as Close Your Mouth, Dull Ache and Kissing and Comedy.

Broken But Free Artist: Rcadia Label/Distributor: Independent URL: www.facebook.com/Rcadia Café shift to be played at: a soulful crowd Inspired by Aretha Franklin, Amy Winehouse and Norah Jones, Rcadia has an innate talent for finding both light and darkness in life and music. Her single Sweet Romance was the first release off her debut album Broken But Free, and she is deemed as one of Perth’s, if not Australia’s, brightest recording artists.

Coming Back Home in Two Footsteps Artist: Jere Sosa Label/Distributor: Independent URL: www.jeresosa.com Café shift to be played at: a relaxed crowd Returning to WA in 2014 from Buenos Aires with a guitar and a head full of rich musical influences from the likes of Carlos Santana, Jere Sosa has released his debut album Coming Back Home in Two Footsteps. The album features A Taste of Honey, which won the World category at the 2017 WAM Song of the Year Awards.

Kora Artist: Keeley Connolly Label/Distributor: Independent URL: www.facebook.com/keeleyconnollymusic Café shift to be played at: a laid-back crowd While studying audio engineering, Keeley Connolly curated her debut album Kora as her major project. After graduating Keeley added the final touches to the arrangements and launched Kora to a sell-out crowd at the Rosemount Hotel, and then later launched follow-up single Old Bottles. Inspired by Jeff Buckley and Angus Stone, Keeley delivers stripped back acoustic originals.

67

book reviews

Books for COOKS The Scratch & Sniff Bacon Cookbook Author: Jack Campbell Publisher: Simon & Schuster Get it from: Good bookstores or www.simonandschuster.com.au The only thing as good as tasting bacon is the smell of it cooking. Whoever came up with the ingenious idea of a scratch and sniff cookbook will tempt even the most dedicated vegetarians.

Featuring 40 bacon-centric recipes your gourmet repertoire could soon include Bacon and Pecan Ice-cream and Caramel Bacon Popcorn.

Temples of BBQ Author: Lance Rosen Publisher: Big Boy BBQ Get it from: www.bigboybbq.com.au or www.templesofbbq.com.au After eating at 69 BBQ joints across America and delving into the world of pitmasters, what resulted was a mammoth 366-page travelogue meets cookbook – an ode to the true temples of BBQ. Founder of Melbourne restaurants Big Boy BBQ and Southern Grace Diner, Lance Rosen delivers over 60 BBQ recipes. What really sets this BBQ tome apart is the many side dish recipes to create complete meals for novices and experts alike.

Antoni in the Kitchen Author: Antoni Porowski Publisher: Bluebird/Pan Macmillan Australia Get it from: Good bookstores or www.panmacmillan.com.au Queer Eye sensation Antoni Porowski is on a mission to inspire both newbies and knowledgeable cooks back into the kitchen. With 100 simple recipes, including handmade pasta, monkfish red curry and a dirty chocolate cake. Chapters include Weeknight Healthyish Meals, Animal and Bakes.

There’s plenty of eye-candy too with photography by the talented Paul Brissman – not to mention Antoni’s endearing charm.

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book reviews The Ultimate Guide to Homebrewing: Techniques and Recipes to Get Brewing Today Author: The editors of the Harvard Common Press Publisher: Harvard Common Press Get it from: Good bookstores or www.quartoknows.com With easy to follow instructions, must-try recipes and tips, this is the perfect book for someone interested in homebrewing. Armed with the knowledge of brewing ingredients and processes, you will go beyond the average recipe with the use of unusual ingredients.

Community: New Edition Author: Hetty McKinnon Publisher: Plum/Pan Macmillan Australia Get it from: Good bookstores or www.panmacmillan.com.au Discover the book that changed the way Australia feels about salad. Hetty McKinnon’s Community became an instant Australian classic on release in 2014. In this revised edition Hetty shares some of her readers’ stories and 20 new recipes including Butternut Pumpkin with Lemon Tahini and Miso Granola; and Roasted Sweet Potato with Lime Cashew Cream and Roasted Curry Cashews.

Recipes to Remember – A Charity Cookbook Author: Community Vision Publisher: Community Vision Get it from: www.aroasttoremember.com.au With over 342,000 Australians living with dementia, Recipes to Remember evolved from a fundraising campaign called A Roast to Remember to raise money for people living with dementia.

This heart-felt book encourages people to share a meal and features recipes from some of WA’s most loved celebrities including Verity James, Vince Garreffa and Margaret Johnson.

Just Desserts Author: Charlotte Ree Publisher: Plum/Pan Macmillan Australia Get it from: www.panmacmillan.com.au Discover the art of baking with Instagrammer Charlotte Ree. Just Desserts showcases 30 of Charlotte’s most popular and delicious cake, biscuit, slice and dessert recipes. Perfect for the sweet-tooth, all the basics are covered including chocolate brownies all the way to the showstopping layered berry pavlova.

The Hospitality Survival Guide: How to Survive and Thrive in the Hospitality Industry Author: Joshua Clifton Publisher: Ocean Reeve Publishing Get it from: www.oceanreeve.com With the opening and closing of restaurants occurring on a weekly basis, Perth’s hospitality market is saturated. In a consumers’ market, gaining and maintaining customer attention and loyalty often comes down to giving them what they want – and fast. Whether you’re new to the game or ready to take your business to the next level, Joshua Clifton takes you through a step-by-step process in creating unrivalled customer experiences.

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bite size

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

Multi - award winning brewery, beerhall and stunning alfresco AGFG 2020 Best Gastropub dining Western Australia 84 Goodwood Parade, Burswood, Perth 6100 www.blastabrewing.com bookings@blastabrewing.com (08) 6102 4130

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bite size Scarborough’s Best Kept Secret

Serving traditional dishes from the island of Ischia in the Gulf of Naples, Ischia sets a new benchmark in Italian fare for Perth.

Open 7 Days www.montyscafe.com.au Shop 12 – The Esplanade, Scarborough Beach 500 Beaufort Street, Highgate Ph: (08) 9227 7762 www.ischia.com.au

Please proof your ad carefully for any errors and confirm your approval by fax or email.

PLEASE NOTE: Menu Magazine will not be held responsible for any errors that are not brought to our attention prior to public appear different on screen to what will appear in the magazine due to a different printing process.

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

Proof accepted as presented Proof accepted with minor alterations as shown Name:

Date:

Signature:

www.brew-ha.com.au

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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trip through Peru! bite size

Take a flavour packed trip through Peru! phone. +61 8 6211 7221 email. umaperth@panpacific.com www.umaperth.com.au 180_58_menu mag 1

12/02/2020 5:03:58 PM

Passionate Cooking Professional Service Lasting Memories

batch brewed beers woodfired menu scenic bush setting wildhopbeer.com.au

TUESDAY – SATURDAY LUNCH: 11:30am – 2:30pm DINNER: 5:30pm – 9:00pm 484 Hay St, Subiaco (08) 9382 2208 www.thecorneritalian.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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bite size “Newly established bakery, supplying a range of house baked goods for supply to the public and wholesale. Come and say hi at one of our two locations.”

10/663 Newcastle Street, Leederville & Westfield Shopping Centre, Innaloo

Open 6 Days, Monday to Saturday

Multi-award winning, small batch roaster based in the Margaret River Region specialising in premium single origin coffees from around the world.

Visit our Cafè for amazing coffee and small bites: Shop 2, 24 Bussell Highway, Cowaramup WWW.TWOCRACKSCOFFEE.COM

WISE WINE - NOW DISTILLING

LET THE FUN BE GIN

open for tastings 7 days WISE WINE - EAGLE BAY - DUNSBOROUGH

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Open 7 Days buffet breakfast & dinner Monday to Friday lunch

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

Bush Shack Brewery

When you need more than just great coffee.

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

(08) 9728 3553

106 Oxford Street, Leederville 6161 0730 www.cranked.net.au

Bush Shack Steakhouse

Blue Manna bistro FRESH SEAFOOD

72 Causeway Road BUSSELTON WA 6280 bushshacksteakhouse@gmail.com

(08) 9794 2518 bushshackbrewery.com.au Follow us on Facebook & Instagram for updates on our menus and entertainment

DUNSBOROUGH 1/16 Cyrillean Way www.BlueMannaBistro.com.au

Sunday 29th November 2020 11am til 7pm

Presented by the Town of East Fremantle

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A classy Bar & Bistro

Known to be the best sports bar in the northern suburbs.

Currambine Bar and Bistro is not your average tavern, bar and grill, it’s a sophisticated bar and bistro with five star quality and service. With an extensive menu, wine list and cocktails menu it is the perfect venue for gathering with friends and family.

14 Hobson Gate, Currambine WA 6028 | Ph: (08) 9305 4767 | www.currambinebb.com.au

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cuisine & location guide

Cuisine Guide

Location Guide

Chinese Han Palace...................................................... 17

Albany Rustlers Steakhouse & Grill............................ 18

Coffee House Brew-Ha........................................................... 71 Jones & Co Coffee......................................... 27 Open Plan Coffee Co..................................... 27 The Herdsman................................................ 45 Two Cracks Coffee.......................................... 73

Bandy Creek Lucky Bay Brewing.......................................... 29

Fusion Blue Manna Bistro.......................................... 74 Indigenous Bushlolly Café................................................. 41 Italian Gioia On The River.................................... 14/15 Ischia Ristorante.............................................. 71 Julio’s............................................................... 72 La Capannina.................................................. 23 The Corner Italian........................................... 72 Japanese Furaibo Perth............................................. 12/13 Modern Australian Avocados Bar & Grill...................................... 71 Blasta Brewing Company............................... 70 Bright Tank Brewing Co................................. 31 Bush Shack Brewery........................................ 74 Cranked........................................................... 74 Currambine Bar & Bistro................................ 75 Firehouse Restaurant...................................... 74 Funk Cider.......................................................I/F Happs Margaret River.................................... 77 Il Cibo Café..................................................... 22 Lyric Lane......................................................... 20 Lucky Bay Brewing.......................................... 29 Margaret River Distilling Co........................... 16 Monty's Café................................................... 71 Naked Apple Cider House............................ 70 Rustique Swan Valley...................................... 70 Rustlers Steakhouse & Grill............................ 18 Six Bakery Kitchen + Coffee.......................... 73 Stage Bar + Kitchen........................................ 71 Swan Valley Gin Co......................................... 43 Tassels Place Bar & Bistro......................... 10/11 The Studio Bistro............................................ 19 White Salt........................................................ 21 Wild Hop Brewing Company......................... 72 Wise Wine....................................................... 73 Peruvian Uma Restaurant.............................................. 72 Thai Dusit Dheva..................................................... 73

Baskerville (Swan Valley) Swan Valley Gin Co......................................... 43 Belmont Firehouse Restaurant...................................... 74 Burswood Blasta Brewing Company............................... 70 Busselton Bush Shack Brewery........................................ 74 Caversham (Swan Valley) Funk Cider.......................................................I/F Churchlands The Herdsman................................................ 45 Cowaramup (Margaret River) Two Cracks Coffee.......................................... 73

Margaret River Margaret River Distilling Co........................... 16 Maylands Lyric Lane......................................................... 20 North Perth Open Plan Coffee Co..................................... 27 Perth Brew-Ha Kings Square.................................... 71 Furaibo Perth............................................. 12/13 Stage Bar + Kitchen........................................ 71 Uma Restaurant.............................................. 72 Scarborough La Capannina.................................................. 23 Monty's Café................................................... 71 Sorrento White Salt........................................................ 21

Currambine Currambine Bar & Bistro................................ 75

Subiaco Brew-Ha Subiaco ........................................... 71 The Corner Italian .......................................... 72

Dardanup (Ferguson Valley) Bush Shack Brewery........................................ 74

Wangarra Jones & Co Coffee......................................... 27

Dunsborough Blue Manna Bistro.......................................... 74 Happs Margaret River.................................... 77

West Perth Julio’s .............................................................. 72

Eagle Bay Wise Wine....................................................... 73 East Perth Bright Tank Brewing Co................................. 31 Gioia On The River.................................... 14/15 Han Palace...................................................... 17 Fremantle Il Cibo Café..................................................... 22 Henley Brook (Swan Valley) Rustique Swan Valley...................................... 70

Yallingup Rivendell Winery Estate ................................ 70 The Studio Bistro ........................................... 19 Wild Hop Brewing Company ........................ 72

Catering Kubarz Perth ..................................................58 Rivendell Winery Estate................................70 Urban Soul Foods .......................................... 70

Food Photography

Highgate Ischia Ristorante.............................................. 71 Hillarys Dusit Dheva..................................................... 73 Innaloo Six Bakery Kitchen + Coffee.......................... 73 Tassels Place Bar & Bistro......................... 10/11 Karragullen Naked Apple Cider House............................ 70 Karratha Bushlolly Café................................................. 41 Kelmscott Avocados Bar & Grill...................................... 71

76

Leederville Cranked........................................................... 74 Six Bakery Kitchen + Coffee.......................... 73

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

N

Karratha 1522km

Map not to scale

Henley Brook

Baskerville

Currambine Hillarys Sorrento

Wangarra Caversham

Innaloo Scarborough Leederville Highgate Belmont West Perth North Perth Maylands PERTH East Perth Subiaco Burswood

Fremantle Kelmscott Karragullen

Dardanup 176km Busselton 222km Dunsborough 250km Yallingup 255km Eagle Bay 257km Cowaramup 258km Margaret River 270km Albany 415km Bandy Creek 700km

HAPPS

Just a quick 10 minute drive up the hill from Dunsborough you'll find: 40 wines on tasting Extensive gardens to explore A build-your-own-picnic or platter deli A Gallery and Gift shop to browse Artists in residence at work

UP THE HILL

Happs Wines 575 Commonage Rd 9755 3300 - Open 7 days 10-5

77

the COVID-19 pages

Nearly out of the woods T

he Catering Institute of Australia (WA) Division is looking forward to patrons returning to eat out at their favourite cafes and restaurants.

It’s been a trying time for our industry, but we’re hopeful that most venues will be able to reopen under stage 3.

The easing of restrictions will allow up to 300 patrons in total at the venue, but with no more than 100 patrons in a single undivided space at any one time (referred to as 100/300 rule) and applying the revised two square metre per patron capacity rule for WA venues. Food businesses and licensed premises may operate with seated service, and alcohol may be served without a meal (patrons must be seated). Food courts can reopen with a seated service “There is little doubt the Restaurant, Catering & Hospitality Industry and all of the related supply chain and service Industry partners have encountered significant disruption to their businesses due to the COVID-19 Virus Lockdown measures,” Catering Institute President Vicki Mayell said.

“We are confident the Stage 3 easing of restrictions is the beginning of a staged rebuilding and recovery for our very important industry, which is a critical element of our State’s enviable social fabric. We are hopeful that Phase 4, will mean a return to normal operations.”

“We urge all our café and restaurant members to complete the mandatory COVID 19 HYGIENE COURSE in readiness for re-opening.”

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HELPFUL RESOURCES • • • • • • • • • • •

• • • •

WA Government site WA Government COVID Safety Guidelines COVID-19 Phase 2 Safety Plan Guidelines for Food Businesses COVID-19 Stage 2 Easing of Restrictions for Licensed Venues WA’s four-phase roadmap COVID-19 Hygiene Course Food Standards Australia New Zealand JobKeeper guides and FAQ are available on ATO’s website COVIDSafe app WA Department of Health Food safety and COVID-19 guidelines 13COVID – 13 26 843. The 13COVID line is run by the WA Government and will operate from 7 am – 10 pm, 7 days a week.

It includes a range of options for callers including pre-recorded information, direction to appropriate websites, as well as direction to call centres for specific information.

DPIRD site The Australian Government COVID-19 information app Australian Government Department of Health Environmental cleaning and disinfection principles for COVID-19 Safe Work Australia Food processing and manufacturing:Minimising the risk of exposure to COVID-19:

the COVID-19 pages

FREE Food Photography from Liz and Menu Magazine G

reat news! Menu Magazine photographer, Liz Packwood is offering 4 free 90 minute photo shoots to Perth restaurants who have been impacted by COVID-19 through closures and lack of income.

Liz is a well respected Perth food photographer who writes and shoots regularly for Menu Magazine. We love her work and you will too.

As if that’s not enough, Liz’s photo of strawberry panna cotta in a gold filigree cage was shortlisted in the prestigious Pink Lady Food Photographer of the Year 2020 competition in the ‘Food on the Table’ category.

“This pandemic has been devastating to us all but we’re coming back. I’d like to help by coming to your restaurant and shooting some images of your food, venue and staff. It’s absolutely FREE. Get some gorgeous new pics for your website, social media and promotion right now when people are looking to return to dining and want to support local businesses.”

Liz worked on our Masters of Menu 2 Recipe Book and her photos have appeared in our magazine for some years now including the cover of issue 26. We highly recommend her work. Successful applicants will be featured on Facebook, Instagram and in the next issue of Menu Magazine.

“I’m so excited to see restaurants opening up right now! “ says Liz.

To subscribe to this offer, please click this link. https://mailchi.mp/lizpackwoodphoto.com.au/menumag-photoshoot-offer

79

the COVID-19 pages

From the Department of Primary Industries and Regional Development A

s part of DPIRD’s COVID-19 Response, we commenced the formation of Grains, Livestock, Horticulture, Fish & Aquaculture, Meat and Food Processing and Food Security Network Groups to ensure a timely and efficient flow of information between Government and the State’s Primary Industries. This assists DPIRD to understand and represent industry concerns to the relevant State and Federal lead agencies, and help resolve those issues wherever possible. In the course of these and other stakeholder discussions, the importance and impact of the foodservice and hospitality sector has been consistently raised.

•

Intrastate borders opening has allowed regional areas to get back up and running, important step forward for hospitality and tourism sector.

•

Hygiene Training Course update: over 90,000 West Australians have been trained, overall the course has been rolling out extremely well.

•

The State Recovery Advisory Group will meet first time Wednesday next week (full day), and will then work out timeline/intention from there.

As a consequence, the Foodservice and Hospitality Working Group (FHWG) has been established to gather information and industry concerns in order to better understand the unique and complex operating environment, the impact of COVID-19 restrictions and the easing of these restrictions, and the flow-on effect to the primary industries sector both in the response and the recovery phases.

WA Cellar Door restrictions overview – Larry Jorgensen, CEO Wines of Western Australia (WoWA)

The fourth FHWG meeting was held on Wednesday 3 June 2020.

Eight businesses participated in the video conference, along with representatives from Australian Hotel Association Western Australia, Wines of Western Australia, the Department of Health, and the Department of Local Government, Sport and Cultural Industries. Small and large venues and businesses were represented, along with industry associations, from both metro Perth and regional WA.

•

Wine industry is pleased with the easing of restrictions.

•

Challenges still remain with tastings at cellar door with the requirement to be seated, doesn’t necessary work in the configuration of many cellar doors, however reducing from 4 to 2 m sq assists in this regard.

•

Venues can now have people BYO seated picnic food with wine consumed on-site.

•

Tastings can be done for groups as long as physical distancing is in place.

•

WoWA have asked the question on when it will no longer be necessary to be seated in order to taste, understand does cut across a number of licence types and there a good reasons why you should be seated to enable those social distancing requirements.

•

The government and agencies that WoWA has worked with have been very helpful, overall and they appreciate this. WA is well positioned in comparison to other states and this will be a valuable commodity, especially as travel resumes.

AHA WA Update and overview of Phase 3 – Bradley Woods, CEO •

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A lot of satisfied and happy hospitality and foodservice businesses with Phase 3’s announcement, particularly in terms of the numbers of patrons allowed. −

100 people per space, with 300 max per venue has enabled many venues to get back to operation

−

Reducing the physical distancing requirements to two metre square rule has been critical, enabling larger venues throughout the state to viably trade

−

Can order/pay at the bar, carry drink or food to table and sit down to consume (i.e. table service is not required); physical distancing must still occur.

−

More information: www.wa.gov.au/government/ publications/phase- 3-easing-of-restrictions-frequentlyasked-questions#socialising- community

•

Phase 4 key concerns are around when it will be implemented and caps on numbers in venues.

•

Other jurisdictions (including globally) are moving away from having to be seated at a table, AHA WA feels that will happen in time within WA as well.

the COVID-19 pages •

The DETECT program is the asymptomatic COVID-19 testing program running for two weeks, from 28 May to 10 June.

•

Testing has been expanded to include school staff, transport workers and tourism industry as well as healthcare, WA Police, meat workers, retail and hospitality employees to identify if there is any community transmission in the community.

•

Since the start of DETECT Snapshot, approximately 3,000 tests results have been returned and all were negative for COVID-19.

•

The number of tests and outcomes are announced almost daily by the Premier.

More information: www.healthywa.wa.gov.au/Articles/A_E/Coronavirus/Detect-snapshot CONCERNS AND ISSUES IDENTIFIED BY INDUSTRY

Forward planning considerations: hospitality workforce – Jackie Jarvis, DPIRD •

Department of Home Affairs data show that as of 17 May, 34% of Working Holiday Makers (WHM) have left Australia since March. −

Estimate there are less than 9,000 WHM left in WA, when would usually have close to 15,000.

−

Despite this reduction, in April/ May the labour demand of the WA agrifood sector has only been for ~1,500 seasonal/ casual workers.

−

1.

Business and consumer confidence in testing

•

Concern remains over the level of confidence in the community, however the increased levels of testing are welcomed. Businesses will be interested in how the testing program will be communicated to the general public at the end of the two week period.

2.

Significant changes to guidelines

•

The Premier has confirmed further changes to Phase 3 hospitality service guidelines – as noted by AHA WA. There remains a level of confusion within industry as to the guidelines.

•

Consideration for regional and rural community venues that do not operate as a traditional hospitality business (such as bring a plate at local and community sporting clubs).

3.

Access to regional towns with restrictions lifted

•

Many regional hospitality venues are strongly linked with tourism.

Industry is concerned that airlines continue to operate at reduced capacity, with limited and expensive flights.

Data shows that by September this demand lifts to ~7,000 seasonal workers servicing the agrifood sector in WA on any given day.

•

These peak labour demand figures exclude the hospitality sector.

•

Following a recent geo-targeted (regional focus) social media campaign there are now over 2,000 “Agrifood” job seeker registrations on Studium, with the database growing daily.

•

The Studium database also has 7,500 tertiary students registered, many with hospitality and farming experience both metro and regionally based.

•

Business need to be mindful that there may be a shortage of backpackers for casual labour.

We are encouraging employers to register jobs/vacancies early.

The job matching service currently remains free for employers (funded by DPIRD) to September 2020. Contact: Stuart Scott, CEO Studium Ph: 0421 411 641 Email: stuart.scott@studium.work

−

Increased travel options are vital to assist with both business and consumer confidence in forward booking and in re-opening planning including hiring staff.

Action: Regional Development Commissions are working with operators for solution. Update to be provided at the next meeting, unavailable for today’s meeting.

4. Confusion over what support is available •

Suppliers and distributors have concerns about level of exposure regarding businesses being able to pay suppliers on time during this reopening period.

•

A checklist of what recovery and support services are available to hospitality and foodservice sector at both a state and commonwealth level would be helpful to assist venues with navigating back into operation.

Action: refer to the Department of Premier and Cabinet and the Department of Health for clarification.

Overview on the COVID-19 testing blitz ‘DETECT’ – Stan Goodchild, Department of Health

81

PA R TNER ING with you

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Contact your local Intrust Super representative, Debra Watson on 0408 196 283 *Past performance is not indicative of future returns.

The information contained in this document is of a general nature only, and does not take into account your individual financial situation, objectives and needs. You should consider the appropriateness of the general information and read the relevant Product Disclosure Statement, available at www.intrust.com.au or by calling us on 132 467, having regard to your own situation before making any investment decision.

Issued by IS Industry Fund Pty Ltd | MySuper Unique Identifier: 65704511371601 | ABN: 45 010 814 623 | AFSL No: 238051 | RSE Licence No: L0001298 | Intrust Super ABN 65 704 511 371 | SPIN: HPP0100AU | RSE Registration No: R1004397