Menu Magazine - Issue 30 by Cam Allen Design

WA’S GUIDE TO WINING AND DINING • ISSUE 30

Celebrating our 30th issue

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letters to the editor

WE at Menu Magazine were saddened

by the news that long time writer and friend Frances Stone passed away recently. I first met Frances in 1997 when I was working at Conscious Living Magazine. Frances was working as a healer at the time; was a passionate belly dancer; and introduced aqua healing to Western Australia. One day she told me how much she loved to write, and so began writing for Menu Magazine in 2008 in issue number 5. I have been lucky to share many special moments with Frances as she was an amazing person with a heart of gold and will be truly missed. – Scott It was through Menu Magazine that I first met Frances Stone over 12 years ago and found we both shared a love of writing. We also enjoyed good food and wine which we regularly had the opportunity to taste and then write about for Menu. Turning our tasting notes into a creative piece of writing was something that we both found a very rewarding challenge. Frances was a very creative and spiritual person which was demonstrated in her love of belly dancing, holistic counselling and her beautiful impressionist watercolours. Frances’ legacy will live on in the memory of those who knew and loved her. – Ingrid Frances Stone was a bubbly character and it was always fun to catch up at Menu Magazine staff dinners. Frances would regale us with her tales of her belly dancing, travels and artistic pursuits. My condolences to her family. – Georgina

Letterbox Was it just me or is anyone else feeling not-so-comfortable when asked to give credit card details, and even an expiry date and CVV when trying to book a table for dinner? Aron That is a good question and one that has come up often over the past year. We decided to take a closer look at this with a feature on pages 34 and 35. Ed I saw the article on Rivendell Winery Estate in the last issue and I must say that I totally concur. I went to a wedding there last year and it was absolutely beautiful. If I was ever to get married again this is where I would go, but as I’m happily married I hope it never comes to that. LOL. Helen I purchased a copy of the Masters of Menu recipe book late last year, and it’s great to see you’ve found a way to put a recipe book together like this for WA chefs. Now that I have been through most of the recipes, I have decided to go back and try some from Menu Magazine. I find the magazine is great for inspiration but there are only ever a few recipes so I’d like to have my two cents worth and suggest more for the future. I did try the Seared Scallops from the last issue. It was really easy to make and nearly as good as the ones they make at Dusit. I hope to try more. Marielle I’ve been to Roasting Warehouse many times and often treat myself to the pancakes. OMG. My friend has been trying to get me to try the Eggs Benny Chan but I resisted time and time again, until I read your last magazine. I will never doubt you again Menu Magazine. I have found a new favourite. Beck

Where is Perth’s best Thai? I know I asked you this a while ago and you gave me a few suggestions and I have now tried them all. Dusit is killer. Lunches are so cheap for what you get and the dinners are also great value but I would be happy to pay much more as the food is next level. Aaron Thanks for getting back to us Aaron. It is amazing how many times we get asked this question. Restaurants can be up and down from time to time but Dusit has done well for a while now and it shows with the wins they had in The Gold Plate Awards as well as the Awards For Excellence. Ed It was devastating to hear of the cyclone that went through Kalbarri this year. A few of my mates have been trying to chalk up all the breweries in WA and had planned to visit Finlays. It looks amazing and we hope we can get there soon. Barry It’s a great place Barry – very rustic and original to say the least. I will be interested in going back myself to see how much it has changed. Ed Please keep your letters coming into us at info@menumagazine.com.au as we love hearing from you. In the next issue we will publish a list of your favourite bakeries, so please write and let us know your favourite bakery and why.

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IT is wonderful to see how the hospitality industry has simply got on with it over the past year or so. They say that humans thrive under adversity and I have seen a lot of that. People are seeing opportunity and making the most of it, or at least changing with the times. Menu Magazine has also done this – changing the way we see and do things and I am proud of what we have achieved so far. We started as an on-line publication in October 2000 before putting out our first magazine in 2006. This is our 30th issue and I hope you enjoy it as much as we have putting it together.

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One of the very first places I visited when the magazine started was Beethoven Restaurant in Applecross. It opened at the same time as we started and I am so happy to still be friends with the family today. My wife and I even attended owner and operator Helga’s wedding and we named our son after chef Sebastian. What makes this story so special to me is that Sebastian’s new restaurant is featured on the cover of this issue. Seven Sins Perth Hills is one of many fantastic places we visited during this issue and I hope you can take the time to visit them all. For this issue Ali from Roasting Warehouse South Fremantle suggested that we do a feature on how to source green coffee beans, and our designer introduced us to a fantastic school initiative to train young baristas. Jeremy took us into the world of dessert beers. I even tried Mash’s Lemon Lime Cheesecake beer with a scoop of ice-cream. It wasn’t too bad either - having a traditional bitter aftertaste that most beers should have. Jeremy also took a look at another new trend in hybrid drinks.

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I thought it was time I started booking a table before I eat out, and why everyone should be doing the same. Sarah writes on the reforms of the distilling industry in WA and we break out into a heavily focused health issue with features on Kakadu plum, kombucha and soy. Our seasoned travel writer Carmen has been restricted to local travel for a while now so she has considered the great advantages of the now-popular staycation. I do love staying in a capital city but find it crazy that I have not stayed in my own.

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I also had the opportunity to talk to Adam Liaw about his journey from lawyer to Master Chef and then to TV personality. Keep writing to us. We love to hear your stories and ideas. If you see me when I am out and about, make sure you say hi and maybe we can have a drink together. Enjoy.

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) Profiles A HOLIDAY AT HOME (Seven Sins Perth Hills) NOT TO BE UNDERESTIMATED (Samudera Artisan Food & Bakehouse) ANYONE FOR TEA? (Esplanade Hotel Fremantle by Rydges) AN ITALIAN WELCOME (Impronta) LOCAL PATRONAGE SUCCESS (Shelter Brewing Co.) LUXURY AND OLD SCHOOL CHARM IN FREO (The National Hotel) NEW GROVE IN PERTH FOOTHILLS (Grove Bar & Grill) SO MUCH MORE THAN CIDER (Funk 2.0)

2 4 6 7 8 9

10/11 12/13 14 15 16 17 18 19

Prizes COMPETITIONS/SUBSCRIPTIONS 20/21 Features SOURCING THE BEST COFFEE BEANS (Coffee) COFFEE CREATING COMMUNITIES (Coffee) BEER FOR DESSERT (Beer) READY-MADE HYBRID BEVERAGES (Beer) CELEBRATING 30 ISSUES OF MENU MAGAZINE (News) TO RESERVE OR NOT TO RESERVE (Food) DISTILLING INDUSTRY’S TIME TO SHINE (Beverages) KAKADU PLUM (GUBINGE): AN INDIGENOUS SUPERFOOD (Health) KOMBUCHA 101 (Health) THE SECRETS OF SOY (Health) HOSPITALITY WEEK IN MARCH (Industry) SLIPPING BETWEEN PERTH’S SHEETS (Travel) BREAKING RECORDS WITH ADAM LIAW (Celebrity Chef) Columns YELLOW COCONUT CURRIED SCALLOPS (Cover Recipe) MORE THAN AN OJ A DAY (Juicing Column) GLAZED HAM, PEA & HERB SALAD (Easy Meals Column) PARTYING SAFELY DURING A PANDEMIC (Catering Column) THE PERFECT SOFT CHEESE (Specialty Food Column) VEGETABLE MOUSSAKA (Fresh Produce Column) RETHINKING WASHING-UP SPACE (Industry Column) GOING BANANAS (ECO Column)

Cover Picture Seven Sins Perth Hills Profile pages: 10/11 Recipe: 56 Bite size pics pages: 72-74 Photography: Scott Arnold-Eyers, Liz Packwood

22/23 24/25 26/27 28/29 30-33 34/35 36-39 40-42 44/45 46/47 48/49 50/51 52/53

56 57 58 59 60 61 62 63

Products REDS & WHITES (Our Top Drops) 54/55 PRODUCTS & SUPPLIES (Products) 64/65 HOSPITALITY IN YOUR HOME (Products) 66/67 Entertainment MUSIC THROUGH COVID (Music) 68/69 BOOKS FOR COOKS (Book Reviews) 70/71 BITE SIZE LISTINGS 72-75 CUISINE & LOCATION GUIDE 76 MAP 77 WHAT’S ON YOUR PLATE (What’s Happening) 78-80

Publisher Scott Arnold-Eyers Editors Assistant Sarah Schmitt Menu Writers Cam Allen, Scott Arnold-Eyers, Chef Sooveer Baichoo, Melanie Casey, Howard Crump, Brian Garcia, Georgina Goss, Clint Gurney, Araluen Hagan, Carmen Jenner, Andrew Kelly, Chef Nat Loaring, Liz Packwood, Jeremy Sambrooks, Sarah Schmitt, Danica Scott, Chef Sebastian Sinderman Design Cam Allen Design Legal & Finance Manager Dianne Arnold-Eyers Contributing Photography Cam Allen, Ryan Ammon, Scott Arnold-Eyers, Chef Sooveer Baichoo, Bridget Cook, Ari Davis, Gary Dowse, Elements Margaret River, Brayton Gillette, Araluen Hagan, Matt Jelonek, Carmen Jenner, Chef Nat Loaring, Jimmy McKeown, Tobias Muhafidin, Liz Packwood, Moises D Tawil, Gary Walton Web Designer Paul Bui Web Administrator Dianne Arnold-Eyers Sales and Marketing Scott Arnold-Eyers 0403 344 143 Menu Magazine is proudly published by Eyers RockET ABN 50 880 398 494 Address: PO Box 62, Scarborough WA 6922 Phone: (08) 9430 6007 Web: www.menumagazine.com.au | www.digital.menumagazine.com.au Email: info@menumagazine.com.au Menu Magazine Printed by Scott Print Distributed to selected independent supermarkets, 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 21.

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Every endeavour is made to ensure the contents of this magazine are correct at the time of going to print. The publisher and editor do not necessarily endorse the opinions expressed by individual writers. All prizes will be awarded at the editor’s discretion and no correspondence will be entered into. Nothing in this magazine may be reproduced in whole or in part without the written permission of the publisher. Images and written material submitted for publication are sent at the owner’s risk and, while every care is taken, Eyers RockET will not accept any liability for lost, stolen, damaged or misused material. The publisher reserves the right to modify editorial and advertisement content.

contributors

Menu people I have once again found myself exploring the Perth Hills area. Roleystone is such a delightful spot to explore, and spending an afternoon at Seven Sins Perth Hills has been a highlight for me this edition. It really is a gorgeous place to go with friends and family, and enjoy the warm hospitality from Sebastian and his team. In addition to this I have absolutely loved reviewing Australia: The Cookbook for you. This is a cracker of a book, with a beautiful write-up of our culinary history. Sarah Schmitt

I never knew the Kakadu plum has the highest source of Vitamin C of any fruit, including oranges, until I started researching this indigenous super food. I had a life changing experience when I tasted the luxurious Cavatelli con Salsiccia with creamy truffle sauce at Impronta. It hit all the right notes of comfort meets decadence and I needed a siesta after visiting this restaurant – so it was just as well I was able to sample a few of Perth’s hotel beds for my piece on staycations. I enjoyed a trip down memory lane with a celebratory piece for Menu’s 30th edition. Huge congratulations to Scott and his current (and past) team in supporting WA’s dining and café culture – no small feat especially during these challenging times. Carmen Jenner

In the past six months I’ve rejoiced in restaurants and events making a strong comeback. Some events such as the Perth Food and Wine Festival were cancelled and rescheduled for the following year. Luckily our farmers’ markets were mostly able to continue with fresh local produce. Many restaurants have also continued their takeaway service into 2021. I think we’ve realised how precious our lifestyle is and we want to support it going forward. I also discovered Pinot Gris and Tarte Tatin, but not necessarily together. As a photographer and food writer I’m immensely grateful to be part of the journey. Liz Packwood

The past few months have been busy as I embarked on a Master’s degree, so my cooking and food enjoyment has focused on efficiency. I am loving the cooler weather and the rediscovering of meals prepared in my slow cooker, enjoyed with a glass of wine. The opportunity to experience the rooftop bar at the National Hotel in the sunshine with a view across Fremantle and surrounds was a welcome retreat from family/work/study commitments and I would absolutely recommend to anyone wanting to step back from their dayto-day life to enjoy an experience that is unique, special and quintessentially Freo. Danica Scott

It’s been an eventful year so far, with bushfires and cyclones, not to mention the pandemic and snap lockdowns, but we’ve survived and supported each other as a community, and WA is still one of the safest and best places in the world to live. We are spoilt for choice when it comes to dining out, with so many great restaurants to pick from. The quality of the food available would have to be among the best in the world. Even pub grub these days is far better than it used to be. Georgina Goss

In April, I attended Froth Town – the beer festival at the Claremont Showgrounds that’s best described as a ‘Royal Show for grown ups’. It’s amazing how far the craft beer industry has come in the past decade – more than 80 breweries had stalls at the festival, as well as a handful of wineries, cideries, distillers and a meadery. There seems to be no bounds to the creativity of our local craft brewers. I also recently delved into the exciting world of hybrid beverages, which had me sampling blends of beer and mead, beer and cider, cider and wine, and cider and gin.

As a resident of Busselton who is passionate about food, wine and all things hospitality, I’m now the owner of South West Winos. I’ve worked in hospitality for over 29 years – doing everything from kitchen hand to supervisor in fine dining restaurants around Perth. With a drive to support local industries through COVID, these uncertain times have really highlighted the incredible resilience of our local South West businesses. Being a long time reader of Menu Magazine I have always admired the mission of a publication for Western Australians, about what is really relevant to us, and I relish the opportunity to explore all things food and wine, with a coeliac-safe twist. Melanie Casey

Jeremy Sambrooks

out and about

polly & the people

Message from Hon David Templeman MLA

Minister for Tourism Welcome to Western Australia and the 30th edition of Menu Magazine. FOR more than 15 years Menu Magazine has continued to provide an excellent insight into some of Western Australia’s best restaurants, cafes and culinary experiences, highlighting the latest trends in the State’s food and beverage scene. In this milestone edition, Menu shines a light on local distilleries, and explores the hybrid drinks and dessert beer trends. It includes a feature on Australia’s native superfood, the Kakadu plum found in the Pilbara and Kimberley regions and travel stories highlighting some of our local staycation hotspots, as well as the regular columns on design, wine, product, education and events. Australia’s largest State is home to countless holiday experiences and culinary adventures, including some found nowhere else in the world. There’s never been a better time for

locals to wander out yonder and explore what Western Australia has to offer. Over the past year our own vibrant capital city has continued to welcome the opening of new tours, accommodation offerings and attractions. Among them are the spectacular new WA Museum Boola Bardip; the Matagarup Bridge Climb; Optus Stadium’s new rooftop tour experience HALO; waterbiking on the Swan River; the DoubleTree by Hilton Perth Waterfront, (which includes the new 18 Knots Rooftop Bar offering stunning views over the city skyline and Swan River); and the $45 million transformation of the Perth Parmelia Hilton. Now is the ideal time to enjoy a staycation in Perth and discover a part of the city you haven’t experienced before.

In exciting news for gourmet travellers, one of the State’s premium food and wine festivals, the Western Australia Gourmet Escape, will return in 2021 with signature events taking place from 17-21 November across Perth, the Swan Valley and Margaret River regions. This year will also see Perth’s island playground, Rottnest, added to the program. I hope you enjoy this edition of Menu Magazine and that it inspires you to discover more of WA’s exceptional food and beverages.

HON DAVID TEMPLEMAN MLA MINISTER FOR TOURISM

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A holiday at home

There is also a community table designed for larger gatherings. The international menu allows Seb to share his passion for all styles of cuisine, and there is even a kid’s menu. Our first meal was the Pan Seared Scallops served in a mild yellow coconut curry sauce, with an avocado salsa and spiced sour cream. The thick, creamy curry sauce was sweet and comforting, and be sure to soak up the excess with a bowl of rice. The locally farmed scallops were tender and sweet, while the avocado brought an earthy balance to the dish. Overall it was a lovely combination, and the dish was well paired with the Woody Nook Velvet Rose with its luscious berry flavours. The second dish we enjoyed – Crispy Pork Bao with slaw, onion jam, chili aioli and spring onion – was fun and colourful. The buns were sweet and fluffy, with a lovely sweet and savoury mix filling, crispy pork and juicy slaw. We matched this dish with the German Weihenstephan Pilsner which, with its smooth and grassy taste, and crisp finish, was a refreshing drink. Next came the Fried Tandoori Popcorn Chicken with stir fried rice, cranberries, dill, chickpeas and raita. The cranberries in the rice provided a sweetness to balance the tasty chicken, while the roast cauliflower was delicate, and let the other flavours develop on your palate, and the turmeric brought an earthiness to the dish. We paired this dish with the crisply finished Alkoomi, Franklin River 2019 Riesling. The dish of the day was stunning, and exemplifies German cuisine for me – heartfelt, rich and comforting. Beef Fillet Medallions were served on Seb’s cold potato salad with basil pesto and onion jam. The perfectly cooked beef, tanginess of the potato salad dressing, sweet fruitiness of the onion jam and basil pesto all came together to create this delicious dish. We enjoyed a glass of the

the afternoon I visited Seven Sins Perth Hills I meandered along the roads of Roleystone past fruit orchards, and felt like I was on holiday, away from my bustling life. “I grew up here, so I love it,” owner and head chef Seb Sindermann tells me as we sit and chat. At once I understood why I felt at home spending the entire afternoon there. Country hospitality and the warmth of German heritage has created this special nook in the hills of Perth. Seb, his family and their team nurture this relaxed family atmosphere, providing a special experience, whether for locals or visitors from the city. It is his family heritage that influences Seb’s cooking: “a lot of the food I had at home

was German-inspired, and … the flavours were much more intense than you get in most places.” He tells me his mother is a phenomenal cook who has deep ties to the industry and, while no longer working in the kitchen, she is very much a guiding force in this family-run restaurant. The restaurant’s name Seven Sins comes directly from Seb’s connection to family. “I’ve got four kids, my wife Chrissy, myself and my mum, and our surname is Sindermann.” Whether you are a small party of two or a larger group, you will enjoy this venue. Elegant wood finishing and exposed beams create a welcoming space, and you can sit and stare at views across Roleystone either inside or outside beneath the eucalyptus trees.

profile COUNTRY HOSPITALITY AND THE WARMTH OF GERMAN HERITAGE HAS CREATED THIS SPECIAL NOOK IN THE HILLS OF PERTH. SEB, HIS FAMILY AND THEIR TEAM NURTURE THIS RELAXED FAMILY ATMOSPHERE, PROVIDING A SPECIAL EXPERIENCE, WHETHER FOR LOCALS OR VISITORS FROM THE CITY. Eventually we made it to desert, beginning with the Lime Panna Cotta with fresh honeycomb, pistachio crumble and green apple sorbet. This is the desert to select when you are full from your main course but still want that end of the meal pick-me-up. The fresh flavours of the lime and the crisp sorbet were delicious. The honeycomb was rich and deep, and the pistachio crumble gave that much needed crunch. Altogether this was a well-balanced and refreshing desert. The Myattsfield Mistelle wine is a lovely fortified wine to finish your evening on. It has a delicate sweetness without being overpowering, so it’s a great match with the tart flavours of the panna cotta. Finally we tried Seb’s Bavarian Apple Donuts, dusted in cinnamon sugar and served with butterscotch sauce and vanilla icecream. Seb discovered these in Munich and insisted the chef teach him how to make them. I am so glad he did, and I really recommend you give them a try. The donuts are rich but the apple is refreshing, and these are best enjoyed with coffee. Myatts 2018 Field Shiraz Mourvedre Viognier which is a medium-bodied wine, with complex layers without being overbearing. The last dish we tried was Tempura Shark Bay Whiting with crunchy vegetables, baby potatoes, jalapeno hollandaise and spring onion salsa. This is a lighter dish, while still being satisfying. The hollandaise was creamy

with just a hint of jalapeno heat. The fish had an even coating of batter, and sits atop the other ingredients, allowing that nice little crunch we all love in tempura. We paired this dish with a local brew, the Roleystone Gold ‘n Pear Brewery Co’s Apple and Pear cider, which is a semi-sweet cider, and an easy accompaniment.

The genuine warmth and hospitality you experience at Seven Sins is what will make you want to come back again and, of course, the food plays a huge part in that as well. This is a place of community, of comfort and nourishment, and when you are sitting at a table, you feel like you are home amongst friends. By Sarah Schmitt

Seven Sins Perth Hills 3/1 Soldiers Road, Roleystone Ph: (08) 6290 5162 www.sevensinsperthhills.com.au

Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

profile THERE IS NOTHING BETTER THAN FRESH SEAFOOD AND IT WAS EXACTLY THAT (A TRUE REFLECTION OF THE NAME SAMUDERA – WHICH TRANSLATES IN ENGLISH TO “OF THE SEA”). ALL OF THE SEAFOOD WAS COOKED PERFECTLY, BUT THE FISH REALLY STOOD OUT – SILKY AND FLAKY, IT WAS JUST THE WAY IT SHOULD BE.

Not to be Underestimated

WHEN I first visited Samudera earlier in the year I thought it was just a little coffee shop that made a bit of bread. I entered via the main street to a tiny rustic coffee shop but it turns out that Samudera is much more than just that. I am not local to Mandurah so I didn’t know how extensive and popular this spot was. I guess I had my blinkers on. Luckily I bumped into owner, head baker and executive chef Nat Loaring at one of the many Perth cafes Samudera supplies handmade artisan bread to. He invited me back for lunch the following week and I am so very glad he did. My navigator took me to a secluded back entry that had a rustic setting of wood and tin. I didn’t even know it was there. It was really busy so I sat down outside the open Bakery and ordered some food. Before the food came out Nat took me through his bakery which is a good size and capable of supplying fresh bread to half the population of Mandurah. He says it’s his bread that made Samudera famous, and sourdough is their specialty, and I must say – it is excellent. I took home some fresh

sourdough crumpets, a sourdough loaf and some seeded bread. I think it was the first time in my life I had gone home and just had bread for dinner. I couldn’t believe it when my wife and very fussy kids joined me and ate until they couldn’t eat any more.

Next up was the Buttermilk Chicken & Sourdough Waffles which was a good-sized portion, and I am starting to see they love to use nuts and seeds in most dishes. The bacon was my favourite part of the dish because it had a lovely smoked flavour to it.

Nat took me through the kitchen and into the shopfront before I realised where I was. The same tiny rustic coffee shop I had once visited and clearly underestimated. This deceptive little place had me wondering what else had I missed?

From the lunch and dinner menu, the Seared WA Scallops was an interesting twist of flavours. I particularly liked the citrus with it. Nat told me they torch it gently to highlite the natural sweetness. The sourdough crumbed fried balls filled with La Delizia Latticini’s hand crafted stracciatella cheese was great mixed with the rest of the dish so make sure you give that a try when you order.

First up from the breakfast menu, we tried the Samudera Souffle Cakes – what I would best describe as one of the more extravagant pancakes I have had. With meringue on top, a selection of seasonal fruits, nuts, seeds and mascarpone, it was a combination you don’t often see. Both kids and adults will love them.

The Samudera Artisan Sourdough with beetroot hummus, olive oil, balsamic, whipped herb ricotta salata, dukkah and citrus oil will satisfy the health conscious too, so there is something for everyone at Samudera.

profile Samudera’s own sourdough breadcrumbs with La Delizia Latticini’s hand crafted mozzarella and a very fresh house made passata. The other share dish that was recommended to us was the 54 Degree Black Angus Scotch Fillet Reef & Beef, but I was too full on the day to do it justice. It is slow cooked then reverse seared on a woodfire using local timbers including salt encrusted peppermint collected from the banks of the Peel Estuary.

The WA Prawn Linguini was another huge dish packed full of flavour. I really loved the combination of the creamy sauce with the house made crayfish oil. Next time I will try the Crab Linguini as we are, after all, in Mandurah and this is what Mandurah and Samudera are famous for.

Onto the dinner menu and the WA Fish Fillet came with a big Exmouth tiger prawn, a couple of WA scallops, Mandurah crab risotto, guanciale wrapped asparagus, and house kaffir lime aioli. There is nothing better than fresh seafood and it was exactly that (a true reflection of the name Samudera – which translates in English to “of the sea”). All of the seafood was cooked perfectly, but the fish really stood out – silky and flaky, it was just the way it should be.

The final dish we tasted was the Samudera Chicken Parmigiana. I could not believe the size of it and was somewhat relieved to hear it’s designed to be a share plate. Complete with a side pasta, salad and chips, this is half a free-range boneless chicken crumbed in

The food at Samudera is full of intensity and integrity. Nat’s philosophy is simple – it’s all about real food. He says: “You can really see and taste the quality of not only the produce and ingredients but also the love and passion of making everything here in house – it’s food you want to eat”. And he is right about that. Where possible everything is made in house, and only chefs who are passionate about the food they make are working here. For Nat, his experience growing up in Mandurah, catching, growing and cooking fresh food has influenced what you find on the menu. There are lots of interesting things to come back for at Samudera and the next time I walk into a little shop I won’t be underestimating what else is there. By Scott Arnold-Eyers

Don’t forget this is a first-class bakery so make sure you have some olive oil and balsamic vinegar on hand to dip any leftover bread as it doesn’t get any fresher than this. The Samudera bakers work 24 hrs around the clock and fresh sourdough loaves come out of the oven every 45 minutes.

Samudera Artisan Food & Bakehouse 29 Mandurah Terrace, Mandurah Ph: (08) 9535 2601 www.samudera.com.au

Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Anyone for Tea?

Another feature from The Harbour Master is the Bottomless Brunch – again served on a three-tiered tray, this could be a late, hearty breakfast or an early lunch. What an opportunity to indulge in Bloody Mary shooters topped with a grilled prawn and a stick of celery – perhaps a hair of the dog for the morning after a big night out? or Eggs Benny with smoked salmon and hollandaise, rustic meat pies, raspberry doughnut balls, sweet waffles with little jugs of maple syrup and berry compote to pour over them. All this, plus bottomless beverages – wine, juice, tea and coffee – and the entire morning to enjoy it. Executive Chef Grant Brown has been in charge of the kitchen since 2003, and has continued to support local suppliers including Artisan Patisserie and Mills Bakery. Grant asked us to sample a new dish he is developing for their dinner menu – Braised Shoulder of Lamb, slow-cooked overnight and folded through fettuccine with a sauce of tomato, herbs and pine-nuts, all finished with a glass of West Cape Howe Shiraz. After trying the High Tea and the Bottomless Brunch, we were too full to really do it justice, but the mouthfuls we managed were delectable.

ON entering the Esplanade Hotel in Fremantle we were transported back to an age of elegance and tradition. The spacious foyer leads to a choice of bars and dining areas and we opted for The Harbour Master Bistro to sample some of the dining options available, starting out with a High Tea. The term ‘High Tea’ originally referred to a working-class meal at the end of the working day, generally served on a high table and accompanied by a pot of tea. Perhaps because afternoon tea was associated with High Society, and the three-tier tray it is often served on makes it physically high, these days we associate a High Tea with a more genteel offering of afternoon tea, generally consisting of finger food and an assortment of little cakes, often served on a three-tier tray, with your cup of tea. High Tea at The Esplanade is served on weekends between 2pm and 4pm, and

consists of tasty morsels served on a traditional three-tiered tray, accompanied by champagne, orange juice, coffee or pots of your choice of a selection of Dilmah gourmet teas. The top tier flaunted salted caramel macaroons, chocolate mirror domes, mini fruit tarts, strawberry cheesecake bites, and apple crumble tartlets – each one a mouthful of deliciousness.

General Manager Brad Hatfield told us that as well as the High Tea which is very popular, they cater for all types of dining. This includes business meetings, functions, romantic dinners, breakfasts and casual lunches, with live music, bar snacks and meals available in the adjoining Ball & Chain Bar as well. By Georgina Goss

The middle tier contained savoury items such as house-made chicken, ricotta and basil sausage rolls; mini croissants filled with prosciutto, sun-dried tomato and mozzarella; elegant finger sandwiches; and slices of French baguette topped with sliced roast meat, onion jam and spinach. On the bottom tier was a selection of warm, plain and fruit scones with preserves and whipped cream. What a delightful way to spend a leisurely afternoon.

Esplanade Hotel Fremantle by Rydges 46-54 Marine Terrace, Fremantle Ph: (08) 9432 4000 www.rydges.com/fremantle

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An Italian Welcome HAVE you ever met an Italian who doesn’t enjoy their food? Their passion isn’t only reserved for the food itself, but also for the ritual of sharing a meal with loved ones and, for the lucky ones, siestas in the afternoons. Siestas probably aren’t a common occurrence for Impronta’s three owners Mirko Cacciola, Stephanie McCurry, and Luca Zampieri. Open for dinner Wednesday to Saturday and every day for breakfast and lunch, as well as an endless stream of takeaway coffee throughout the day. Just like Nonna’s table, you’re welcome at any time. Impronta translates to ‘imprint’ and that’s exactly what this intimate bistro does – this isn’t your standard spaghetti and meatball joint. Our feast began with Carpaccio di Ricciola – a kingfish carpaccio with a verdant jelly of cucumber water, charred grapefruit, marinated fennel and salmon roe. Served with black salt on the side, this dish took us on a briny journey beneath the sea, accentuated by the tang of grapefruit.

used in this sauce once shared the land with the wine swilling around in my glass.

The next dish Stracciatella was served with prosciutto San Daniele, grilled peach, balsamic vinegar pearls and toasted bread. Stracciatella is the cheese created from the creamy centre of burrata. The saltiness of the prosciutto and acidity of the balsamic vinegar cut through the creaminess of the cheese, with a lovely touch of sweetness from the peach. It was intriguing how the bread remained firm in amongst the other ingredients and Mirko shared his not-so secret tip: “We remove the crust, place it in the oven for three to four minutes to make it crunchy on the outside and soft on the inside.” Served with the 2020 Poggio Anima Grillo DOC Uriel (Sicily, Italy), this white wine also carved through the creaminess, while the saltiness of the prosciutto brought out the sweetness in the wine. I can’t think of a more perfect wine pairing to this dish.

Our final dish was the Ravioli alla Norma and, in complete contrast to the previous pasta dish, this delivered a sprightly flavour. Appropriately served in the Italian colours of green, white and red, the freshness of the cherry tomato sauce interlaced well with the handmade baked ricotta and eggplant ravioli.

The luxurious Cavatelli con Salsiccia hit all the right notes of comfort meets decadence. The cavatelli pasta was on the toothy side of al dente while the aniseed in the pork fennel sausage mingled perfectly with the earthiness of the mushrooms and creamy truffle sauce. Paired with the 2019 Prunotto Barbera D’Alba (Piedmont, Italy), this medium bodied red originates from the land of Italian truffles. Introducing fresh acidity to the dish, this young red further accentuated the creamy truffle sauce. I love the idea of how the truffles

The 2017 Corbera Nero D’Avola (Sicily, Italy) is similar to an Australian shiraz with nicely rounded plum notes and paired well with this saucy pasta dish. With much of the lunch menu also served at dinner, what is particularly refreshing about Impronta are the prices. No main is above $30, and breakfast dishes average $20. Co-owner Stephanie shared: “Our logo includes a fingerprint and there is a personal touch in everything we do.” I’m certain Impronta will leave an imprint on your appetite too. By Carmen Jenner

Impronta 150 Oxford Street, Leederville Ph: (08) 6114 3586 www.impronta.com.au

impr nta e spr e sso - r is tor ant e

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Local patronage success IT’S hard to believe from the steady throng of patrons that there was ever a time of community backlash over then proposed Shelter Brewing Co. Impossible to miss, the behemoth black building stands proudly opposite the iconic Busselton Jetty. Busselton can be a tough crowd to crack, but once opened to the public in November 2020 the feedback and patronage from locals and visitors alike has been positive and constant. Catering for a diverse range of clientele in a tourist hot spot can be a difficult balance to achieve, but the menu at Shelter is carefully considered and built around families, easy dining, incredible views, smashable beers and a local wine list with great selection by-the-glass. Head Chef Julian Bergerhoff’s extensive experience in large scale venues, including the Accor Group, positions him well to bring food options that appeal to all. 12 hour slow cooked beef brisket, chilli mussels and pork ribs perfect for sharing sit alongside a great range of pizzas and burgers, smaller offerings to snack on, healthy salads and something sweet to top it all off. Impressively, everything is made from scratch and on site – no short cuts or cheap substitutes in sight. Dietary requirements are well covered as most of the menu caters for coeliac / gluten free / vegetarian and vegan diners, which makes the experience of dining at Shelter easy to navigate, relaxed and delicious for everyone. Dedication to quality and consistency is evident in the effort the kitchen goes to for their delicious pizza. Imported Caputo Saccorosso ‘OO’ Flour from Italy is proved for 48 hours under the careful watch of Shelter’s Italian pizza chef Mattia. At peak times with 1,000 crusts prepared daily the dough machine supplied by Moffat is an invaluable piece of kitchen equipment. The Prawn Pizza sampled had nice fluffy dough with a good rise in the crust. Good hints of chilli and garlic allowed the flavours to combine with the succulent prawns without

being overpowering. The delicious range of pizzas on offer include vegan and vegetarian options and gluten free bases are also available. The delicious Salt and Pepper Squid (gf) was gently but generously coated with a crispy and salty rice flour, then quickly fried so the squid was still tender and juicy. The Burger’s meat patty is a custom brisket and chuck blend and cooked till just pink, tender and juicy, and the pickles, onion jam, and aioli are all house made. The Beef Brisket, slow cooked for 12 hours, pulled apart as perfectly cooked brisket should, and the sweet, sticky sauce that is accented by fresh tomato salsa, adding a nice touch of acid to the sweetness. An easy substitute of soft corn tortillas instead of flour tortillas makes this dish accessible to GF diners to be able to share confidently.

many years, and choosing them to fit out the kitchen at Shelter was in the initial kitchen planning. “It’s a relief to use consistent and good quality equipment. The service, parts and warranty offered by Moffat is second to none,” said Julian. “The equipment for a venue this size needs to be heavy duty and reliable, and Moffat doesn’t disappoint.” Shelter Brewing Company is well on its way to becoming a ‘must-go-to’ Busselton food and beer destination. It’s a terrific building that brings a cohesive experience to the foreshore area and, as a Busselton local, it’s a landmark I’m already proud to call ‘our own’. By Melanie Casey

Food of this volume, quality and consistency cannot be produced without the best of equipment behind the scenes. Julian has used Moffat kitchen equipment in many venues for

Shelter Brewing Co. 11 Foreshore Parade, Busselton Ph: (08) 9754 4444 www.shelterbrewing.com.au

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Luxury and old school charm in FREO REBUILT in 2013, the listed National Hotel

in downtown Fremantle offers five levels of amenities including accommodation, dining and beverage options, and caters to patrons’ differing needs, depending on their choice of experience. We entered at street level into the ground floor bar which was atmospheric and lively. Tables and seating are available, including alfresco seating on the sidewalk. Live music plays seven days and nights, with a generous menu on offer – including traditional pub fare, and weekly specials. We tried the Steak Burger - which was generous in portion size, with tender and perfectly cooked steak, and very easy to eat with a pint in your hand. Meandering up the stairs to the next level, you are offered views over High Street and the surrounds from the wrap-around verandahs, and further menu options from the dining room. Available for functions and events, the dining room is open for service ThursdaySunday. The menu includes Confit Duck on braised lentils with sweet potato, which was well cooked, with strong savoury notes, crispy skin yet tender, and the lentils and sweet potato were balanced by the red wine jus.

eaves of the building, with windows offering photo worthy views across the harbour and rooftops of Fremantle. Guests have the option to order from the menu for in-room service, for both lunch and dinner, and meals can be served in the rooms or on the balcony for those guests in the lower rooms. Both options make the best use of the unique space, and offer a private and intimate dining experience. The final instalment of The National Hotel is the exceptional rooftop bar. Here you get 360 degree views across the port city, including the Indian Ocean (ideal for sunsets), the working harbour, the Town Hall and across to Monument Hill. The rooftop bar’s cocktail bar is renowned for its gin and tonic interpretations, and a shared plate and platter menu is available. We sampled the seafood platter of smoked salmon with herb oil and aioli, salt and pepper squid, pan fried snapper, oysters natural and

Kilpatrick, and chargrilled whole king prawns, with a refreshing garden salad. The seafood was well cooked, seasoned, and honest and was a delightful accompaniment to the dimming afternoon light and a glass of Drift 2020 Marlborough Sauvignon Blanc. Chef Simon said he wants the rooftop menu to enhance the atmosphere; for patrons to sit together, nibble, chat and enjoy clean and simple food while taking in the magnificence of the view and surrounds. With a traditional bar, diversity of dining options, and an exceptional rooftop view, it is hard to beat the National Hotel as an experience unique to Fremantle. The experience feels deeply ‘Freo’, with both romantic appeal and a great time, and the entirely enticing option for a night, a weekend or even longer. By Danica Scott

The walk up the winding staircase past bare brick walls and solid timber balustrades offers a sense of grandeur, with interesting architecture and local art pieces adorning the walls. Here the National Hotel offers 12 individually styled heritage rooms, each with an en-suite and exceptional views across the port city. The six lower rooms boast high ceilings and a private entrance through French doors to the balcony that looks over the surrounding streetscape. The upper six rooms are uniquely shaped due to their placement within the

The National Hotel 98 High Street, Fremantle Ph: (08) 9335 6688 www.nationalhotelfremantle.com.au

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New Grove in Perth Foothills sauce was creamy with a light tang taste. With these two dishes we enjoyed the Gage Roads Pipe Dreams Coastal Lager, which is on tap in the adjacent bar. This Americanstyle pale lager is one of our best local beers made right here in Perth and was a fitting accompaniment, especially with the fish and chips. We moved on to our favourite dish – the Smoky BBQ Ribs – which were served on a bed of chips smothered in a tangy homemade BBQ sauce, with fresh coleslaw and charred corn. The meat was falling apart on the bone and the peppery flavours in the sauce were well balanced by the award-winning Brygon Reserve, Margaret River 2015 The Bruce Shiraz – a medium-bodied premium red wine. The Brygon Reserve Shiraz was also an apt choice with another favourite dish – the Grilled Ribeye Steak – which was an excellent cut, well cooked, and served on a bed of mash with vegetables and sauce. It can be served with chips and salad if you prefer.

IT’S always rewarding to head into the suburbs to try new local restaurants as there are many local gems tucked away that are well worth exploring, and Grove Bar & Grill is no exception. You will find this family-friendly, relaxed restaurant located on Welshpool Road East in the grounds of the Wattle Grove Motel. It has recently been refurbished and offers an enjoyable alfresco area with children’s playground, adjacent sports bar, comfortable alcoves in the dining room, and quality pub food at reasonable prices. New kitchen equipment from Moffat has also improved the quality and workflow. The new menu offers a good range of choices from dips and breads, pasta, burgers, pizza to chicken, fish, excellent steak dishes, and some great vegetarian choices too. We started with the Garlic Prawns which were served on a seasoned mash garnished with charred asparagus and a delicious roasted

Chef Nass Radim, who hails from Mauritius, has worked at Grove for eight years. He said: “Moffat decked out our kitchen and the new fryer and oven have made a big difference. The way they maintain and distribute even temperature gives us better control and better quality for serving to our guests.”

garlic cream sauce. It was a generous starter. The potato mash (instead of rice) was an interesting twist and worked well, with the roasted garlic sauce really adding to the dish. Next was the Fish and Chips – a favourite with young and old – and it did not disappoint. It was well presented with a generous fresh salad. The red spot emperor was perfectly grilled, and may also be battered if you choose. The chips were cooked just right, and the handmade tartare

Manager Greg Dumbrell says the restaurant is pretty busy most nights from 5pm (Monday to Thursday) and for lunch and dinner on Friday, Saturday and Sunday. The 60-room Wattle Grove Motel offers room service and the restaurant is also popular with locals. So for our readers in the Kalamunda, Lesmurdie, Orange Grove, East Cannington and Forrestfield areas, look no further than Grove Bistro for your next dining experience as Grove has something for everyone. By Liz Packwood

Grove Bar & Grill 610 Welshpool Road East, Wattle Grove Ph (08) 9359 3499 grovegrill.com.au

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So much more than cider

beautifully executed dish. Pork and cider are frequently a winning combination, and this was no exception – the dish and drink were both delightful on their own, but truly incredible together. The generous serving of pork belly was seasoned and cooked to perfection, topped with delicious, crispy crackling, and served with a silky sweet-potato puree and al-dente broccolini. We finished on a savoury note with one of their popular share dishes – the Lamb Shoulder with baby carrots, broccolini, kipfler potatoes and cider jus. The lamb is cooked for three hours, then spends time in a sous vide bath before being crisped up in the oven prior to serving. Presented on a big wooden board, this is a comforting dish that evokes memories of Sunday roasts with the family. The lamb was so tender it could have been carved with a spoon, and the vegetables were perfectly cooked. We enjoyed this dish with West Coast IPA – a classic take on the hoppy, dry, and aromatic beer style.

WITH

its new world take on craft cider, Funk Cider opened in the Swan Valley in 2016. Established by Dustin and Martin Michael, the duo behind Michael Brothers cold-pressed juices and craft sodas, all of Funk’s products are free from pasteurisation, added sugar, preservatives, concentrates and sulphites.

as well as White Salt in Sorrento, before his move to the Swan Valley for stints at Mandoon Estate and Henley Brook. Hall has carefully designed a share-oriented menu to match Funk’s craft ciders and beverages, and nearly every dish has a recommended beverage pairing.

In January 2021, Funk opened a second venue in Henley Brook called Funk 2.0. Dubbed as the cidery’s ‘fermentation playground’, this is where Funk’s cider maker and brewer, Kevin, flexes his creative muscle, resulting in a vast array of ciders, beers, and hybrid beverages.

We started with a couple of tapas dishes, the first of which was the Chorizo, Octopus, Potato, which was paired with Pineapple Cider. The sweet cider provided a nice contrast with the super-savoury chorizo and tender, smoky Fremantle octopus.

Compared to the party atmosphere of the original Funk Cider venue, Funk 2.0 brings more relaxed vibes. The seating is mostly alfresco with ample shade, courtesy of the wide veranda, shade sails and the twisted old tree the deck has been built around.

Next was an interestingly titled dish – Pate, Sex Machine Jelly, Baguette. The buttery, mildly flavoured pâté was served with slices of house-baked baguette and a jelly made from their Sex Machine cider. The dish was paired with Perth Cider, which is pleasantly dry and helped to cleanse the palate from the richness of the pâté.

Head Chef at Funk 2.0 is Cole Hall, whose resume includes Crown Casino restaurants such as Atrium, Bistro Guillaume and Nobu,

Funk 2.0 is open from 11am to 5pm on Thursday, Sunday and Monday, and from 11am to 9pm Friday and Saturday. I recommend taking a large group so you can make the most of their tapas and share dishes, and be sure to grab a tasting paddle of Funk’s excellent ciders, beers, or hybrids (read more about these on pages 28-29). By Jeremy Sambrooks

Also paired with Perth Cider, the Pork Belly, Sweet-Potato Puree and Broccolini was a

Funk 2.0 38 Swan Street, Henley Brook Ph: (08) 9377 4884 www.funkcider.com.au/funk20

Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

competition

WIN two nights’ accommodation in a balcony room and dinner for two with a bottle of wine at the beautifully restored National Hotel (valued at $800) Arguably Fremantle’s most known hotel set in the heart of the city, the National Hotel offers first class bar/restaurant, function and accommodation facilities in a unique heritage setting. Serving lunch and dinner every day, with the first floor restaurant open Thursday to Sunday, and the rooftop bar open every day (weather permitting), the high quality, individually styled rooms are all unique, some with high ceilings and verandas, others in the eaves of the building with Parisian-style views across the rooftops of Fremantle. Visit www.nationalhotelfremantle.com.au for more information.

Subscribe & Win 2. WIN YOUR HOME ECONOMICS OR HUMANITIES CLASS A VISIT BY SCOTT ARNOLD-EYERS FROM MENU MAGAZINE AND JANE COOK FROM THE BEE FIRM. (VALUED AT $500 EACH) We’re offering the chance for three schools to have a visit from Scott and Jane to talk about food publishing, manufacturing, hospitality and health. Each student will take away a free magazine and a Bee Firm drink, 100% Australian-made and comes in three different varieties. Visit www.thebeefirm.com.au for more information.

subscription To go into the draw to win any one of these prizes, all you need to do is to subscribe to Menu Magazine, send us a picture of yourself at a cafe/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:

Postcode:

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o MasterCard o VISA Card No. Expiry Date: 3. FREMANTLE BEER FESTIVAL TICKETS (VALUED AT $30 EACH) Win one of 20 passes to the Fremantle Beer Festival held 12-14 November at Esplanade Park, Fremantle. Presented by Little Creatures, Fremantle’s most recognised local brewery, the weekend is jam-packed with 50 local craft brewers, cider makers and distillers brewing exclusive festival brews just for you, alongside WA’s most decadent local street food. Visit www.beerfestivals.com.au for more information.

CVN No:

Cardholder’s Name: Signature: How have you entered

o Subscriber (2 years/4 issues) $35

Cheque/Money order for $ ________________ is enclosed

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o o

Two nights’ accommodation at The National Hotel

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Fremantle Beer Festival tickets

Home economics or humanities class visit by Scott Arnold-Eyers from Menu Magazine and Jane Cook from The Bee Firm

4. HERDSMAN MARKET $50 VOUCHER Win one of three $50 gift cards to spend at Herdsman Market – a modern marketplace that’s worked directly with farmers to source WA’s best produce for over 30 years. Visit www.theherdsman.com.au for more information.

Herdsman Market vouchers

Please post your cheque or money order (made payable to Eyers RockET) to Menu Magazine, P.O.Box 62, SCARBOROUGH WA 6922 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 3 December 2021. Winners will be drawn on Friday 10 December 2021. 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.

coffee

Sourcing the Best Coffee Beans WHEN I talk to coffee roasters, I am always told how important it is to source the best raw coffee beans. While beans are graded, each nation has a different grading system. So when it comes to sourcing the best coffee beans, it is best to rely on the experts. Panamerican Coffee Group’s Moises Tawil, who supplies green beans to Roasting Warehouse, told me that they choose their beans based on several parameters. First of all, what is coffee bean grading? The Specialty Coffee Association (SCA) is the international trade association created to “foster global communities to support activities to make coffee a more sustainable, equitable, and thriving activity for the whole value chain”. It has a standard of grading that seems to be used consistently. The grading is where the beans are sorted according to

size and density. Coffee bean grading was developed because it was found that beans grown at different altitudes varied in size, which affected the flavour profile, and there is a correlation between bean size, density and quality. When it comes to sourcing beans, it is more than just the grading of the beans that matters. For most, the supply chain is the most important factor to consider. Moises Tawil says: “The supplier used is of major importance, as you want to ensure your product is in the best condition it can be when you get it.” Dante’s Coffee Roasters’ John Grapsas agrees saying, “a robust and sustainable supply chain for our coffee was always very important”. To help ensure freshness in the beans, you also need to be aware of how shipping times align

with the harvest so your beans are getting to you in the fastest way possible. This is where understanding the timing across different countries is important, as well as the origin of the beans. Open Plan Coffee Roasters’ Tim Pullin says they “look at the origin, harvest dates and traceability” when sourcing beans. And for Moises Tawil “to ensure freshness in the product, our beans are roasted within three months of arrival”. The way the coffee beans are processed is also important. There are three main ways of processing the bean, turning it from its raw ‘cherry’ form into a product ready to roast, and each one will change the notes of the coffee. The ‘washing processing’ technique or the washed/wet process produces a clean flavour profile and involves using water to wash the

coffee THE TOP FIVE COFFEE GROWING COUNTRIES ARE: metric tons Brazil

5,558,000

Vietnam 1,830,000 Colombia 858,000 Indonesia 642,000 Ethiopia 441,000

Finally a really critical part of sourcing beans is finding sustainable, fair trade opportunities so the buyer is working directly with the farmers and their families. This ensures a few things. Firstly that the farmers are getting the money they deserve, by cutting out the middle man. Secondly you are working directly with experts on those beans so you are ensuring the freshest and best quality is provided. John Grapsas enjoys working with suppliers who take an active hands-on approach to coffee production at origin and their pre-delivery grading and selection. “Our direct trade Brazilian from the Guaxupe region in Brazil, and our natural process Indian from the wonderful Kerehuckloo Estate in India, are prime examples of coffees sourced from suppliers very close to the action at origin,” John explains. Moises Tawil points out that the symbiotic relationship ensures continuity in the product, as well as ensuring the ongoing development of the processing regions. Both John and Tim Pullin agree that it is important to look for coffee suppliers that are both physically and environmentally sustainable.

cherry from the bean. The bean is covered in an outer layer known as the mucilage, which is like a membrane and, if left on, will change the flavour profile of the bean, making it sweeter. However it is common to remove the mucilage, and to do this the bean is dried out, which ferments the outer layer, making it easier to remove with a machine, through washing or by hand. The ‘natural’ process results in beans having a fruitier flavour as they have been left with the mucilage intact for longer, absorbing more of the sugars in it. The natural process is simpler, as the coffee cherries are laid in the sun to dry out, making it easier to separate the bean from its outer casing.

These days there is a much stronger focus on sustainable practices and social enterprise in developing countries, and so this is a great opportunity to support these initiatives in the coffee industry. Next time you grab a coffee, take a moment to consider the enormous process that goes into getting that coffee to you. From being a cherry on a tree to creating that beautiful coffee experience in your hand, it really is quite a remarkable journey. By Sarah Schmitt

Unit 3, 34 Prestige Parade WANGARA, WA www.dantescoffee.com.au Ph 1300 664 290

AWAKEN THE SOUL

SALES – SERVICE

SERVICING THE COFFEE INDUSTRY SINCE 2001

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

coffee

the

SPECIALIST

The third way of preparing beans is known as ‘wet-hulling’, and is only used in Indonesia so it’s less common. Here the bean is separated from the cherry, left to ferment overnight to break down the mucilage, and then washed. The bean is still wet when sold. There are over 100 species of coffee bean so if you are sourcing beans, you also need to consider which species to use as they will affect your bean profile. Tim Pullin says there are some really interesting coffees available nowadays. If you want a sweeter flavour, then use Bourbon from South Africa. If you are after more mild components, then the Caturra from Central America will work for you, and to add some extra strength try the Typica variety from Asia and Africa.

FAMILY OWNED & OPERATED SINCE 1986

Phone 08 9345 2255 www.zeroz.com.au

coffee

Coffee creating communities MORE

and more we are seeing ‘coffee culture’ become a major social lubricant for our younger generation, and this is now being used to leverage training and educational opportunities amongst our Indigenous youth and other young people. With the hospitality industry crying out for staff, this is a fantastic opportunity to build capability and create exciting career opportunities. We thought we would take a look at this initiative, and how it is helping our young people prepare for their future. One such company providing training to Indigenous youth is Six Seasons Australia. This WA family business is a specialty coffee, tea and equipment supply business. But their

key driver is training young Australians and developing employment pathways in the hospitality industry as professional baristas, coffee professionals and ambassadors. With coffee roasted on Noongar land and with the support of industry professionals, Six Seasons is a driving force in training and education for Indigenous youth. Further south of Perth, the Peter Carnley Anglican Community School (PCACS) is another example of how barista training is influencing the future of our youth. The hands-on training program has been in place for just over a decade now, with Italian teacher Melanie Hunt overseeing its development in recent years.

“The barista program started off by receiving a grant to purchase a commercial coffee machine around 2010. Foundation Principal Peter Martin supported the idea to sell coffee and hot chocolate to staff and students, with the hope that the profits would go towards training students as young baristas. We set up a room in our languages building which had ‘take-away’ window access for teachers and students,” Melanie said. Running a barista training program provides a great service to the school community, with students gaining valuable life skills. In addition to this, PCACS has its barista program linked to its Duke of Edinburgh’s International Award, which is an international youth development program designed to help young people reach their full potential and find their passion and place in the world. The school’s café was called The Italian Café, and teachers provided the initial training. Over the years, the program has grown to include keep cups, loyalty cards and café food, with profits used to invest in the training of students. In 2019 the Café went mobile. With a purpose-built coffee van designed by the school’s Head of IT and Operations Shane Parnell, and Melanie Hunt, the mobile Café opened up new possibilities for student

coffee types of coffee to industry standard. Teacher Leslie runs the program and explained that while the school introduced coffee machines 20 years ago, they were not linked to a qualification and the college realised the students were getting jobs in the industry, and wanted to help make it a bit easier for them to find work.

training. Named by a student in a competition, ‘Carnley’s Cuppas’ has its own branding and operates every morning before school and during lunchtime at various locations around the school. To recruit candidates into the program the school looks for suitable students at the end of each year, and ten are selected. Melanie explains that “some of these students are chosen for their reliable nature, others have shown genuine interest as a means to learn the skills to acquire part-time work in cafes outside of school”. Training is now more formal in Term 4, where students are trained by a barista in all aspects of espresso preparation from brewing variables, to milk preparation and the basics of latte art, to repeatable skills and tasting. “Once the older students are trained, they are placed with junior students, where possible, and they guide them through their first few shifts, then students are placed in friendship groups to operate the van,” explained Melanie. Woodvale Secondary College offers Certificate II in Kitchen Operations to Year 11 and 12 students. The program requires students to be able to make ten different

In 2011 Woodvale had its Hospitality Trade Training Centre up and running and became part of a formal qualification. It is such a popular program that currently over 100 Year 11 and 12 students are involved. Leslie says: “It’s a full on qualification that’s very detailed and includes the cleaning of the machine and the setting up of the machine as well as making coffee. When we have deemed the student competent, the Registered Training Organisation will then assess the student, and they’re given only 15 minutes to make four randomly-picked coffees.” There are now many schools using barista training as an opportunity to develop their students’ skills in hospitality. Many run small cafes on school grounds before school and during lunch breaks, and this is a crucial part of the process. Running a cafe teaches the student the importance of customer satisfaction, customer service and handling orders which is preparation for life after school, and these skills are highly transferable too.

BRINGING THE FRESHEST LOCAL PRODUCE. GOURMET | ORGANIC | KETO GF | VEGAN @PEACHESFRESHFOOD 195 Hampton Rd, South Fremantle WA 6162 (08) 9430 5025

Not only is the barista training a great training opportunity, it adds to community connection and relationship building. Coffee brings people together, and as PCACS Principal Felicity House put it: “Building a strong community where there are relationships has a significant positive impact on student and staff wellbeing. Nothing brings greater joy than a well-made coffee or hot chocolate.” By Cam Allen

beer

Beer for Dessert? BEER

and dessert aren’t exactly known for being a classic combination – anyone who has eaten a slice of sickly-sweet birthday cake before finishing off a dry lager or IPA can attest to this. Some beers pair better with dessert than others – particularly beers with roasted coffee and chocolate flavours (such as porter or stout) and styles with low bitterness and fruity flavours (such as fruit beers and sours). But what if the beer was the dessert? Enter, the dessert beer. Once the reserve of one-offs and winter seasonal releases, craft breweries are now releasing dessert beers year-round, and it seems punters can’t get enough of them. Some have attributed their success to the age of COVID, where craft beer drinkers in lockdown have sought comfort from the sweet, comforting nature of these beers. There may be some truth to this, but dessert beers were gaining popularity prior to the pandemic. Before going further, we need to define what a dessert beer is, because unlike Pale Ale or Pilsner, it is not recognised by the Brewers Association (BA) as a distinct beer style. Dessert beers are typically stronger, often darker, and always sweeter than your average lager or ale. A good dessert beer should be rich and comforting, and is often inspired by the flavours of popular desserts and puddings. While dessert beers are a relatively modern concept, there are a few traditional beer styles that fit the bill perfectly. Probably the most notable is sweet stout –

popularly known as milk stout – which is sweetened with lactose (milk sugar) that helps to bring out the chocolate and coffee characters from the roasted malts. Good local examples of the style include Black Brewing’s Bao Bao Milk Stout and Bush Shack Chocolate Beer. Next on our list of dessert beers is the supremely decadent pastry stout. Not recognised as a distinct beer style, pastry stouts are a group of strong, sweet, and usually adjunct-laden stouts. Like milk stouts, pastry stouts are commonly sweetened with lactose, but are usually far higher in alcohol and often flavoured with ingredients such as coffee, cacao beans, vanilla, fruit, and spices. Well before the term ‘pastry stout’ was coined, these beers gained popularity in the United States craft beer market, through beers such as Founders KBS (a choc-coffee flavoured, bourbon barrel aged stout). More locally, the ever-creative Rocky Ridge Brewing Co. has released several pastry stouts, including Chunky Dates – an imperial stout created in collaboration with the cookie shop Get Chunky – that was brewed with pecans, lactose, and caramelised dates. Unlike milk and pastry stouts, the next beers we will explore are an entirely modern creation. Milkshake IPAs are based on the hazy, New England-style IPA – which has high hop flavour and low bitterness – but are sweetened with lactose and often flavoured with fruit and vanilla. Getting the balance right in these beers is key – with their low bitterness and lack of roasted malt to offset the milk sugar, Milkshake IPAs can

come across as quite sickly sweet. Several WA craft breweries have released milkshake IPAs in the past few years – some have disappeared, never to be seen again, while others appear to be standing the test of time. One such example is Mash Brewing’s Lemon Lime Cheesecake IPA, which was released in 2018 and has become a regular feature in the brewery’s specialty beer range. “Real lemons and limes are used in the whirlpool and the zest is added later with the lactose and vanilla,” explains Rob Sutton, one of the brewers at Mash. Going back to the ‘dark’ side, Margaret River’s Black Brewing Co has collaborated with Kuld Creamery to make four ice cream themed beers, the latest of which is their Choc Mint Ice Cream Porter. This dark ale is full of rich, chocolatey notes, complemented by a hit of cool, fresh mint and, at 5% alcohol, could be considered a ‘session pastry stout’. The brewery recommends trying it as a ‘beer float’, with a scoop of choc mint ice cream. The beer float is surely the ultimate expression of a dessert beer and worth exploring for beer lovers with a sweet tooth. The key to enjoying a beer float is to pick a beer that is on the sweeter side and relatively low in bitterness, and to drink it slowly, only reaching for a spoon once all the beer is finished, because even the sweetest beer will taste dry after a mouthful of ice cream. If you’re looking for a beer with dessert-like flavours without added lactose, there are plenty of good options out there, such as Cowaramup Chocolate Porter, which derives its bittersweet chocolate flavour entirely from the use of dark, roasted malts. The future for dessert beers looks bright. They provide brewers with an endless supply of inspiration for new and exciting beers, while their familiar flavours and approachable bitterness mean they can appeal to craft beer newcomers. While we won’t see them supplanting the lagers, pales and IPAs that make up the bulk of craft beer sales, dessert beers look to have carved themselves a niche that won’t be going away any time soon. By Jeremy Sambrooks

2020 Champion Independent Brewery ( WA)

Champion Small / Medium Brewery Multi Award winning brewery, beerhall dining & stunning alfresco

OPEN 7 DAYS 7AM - LATE

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beer

Ready-made hybrid beverages “Don’t mix your drinks!” you’ve probably been told before, the idea

Braggot can be made by combining separately fermented beer and

being that drinking different types of alcohol will get us inebriated

mead, or by adding honey to the kettle during the brewing process.

faster or result in worse hangovers. There is no real science behind this

This ancient beverage is experiencing a local revival, largely thanks to

– what matters is the quantity of alcohol consumed and the amount of

Erosion Meadery, who produce a range of meads, braggots and hybrid

time taken to drink that quantity – though mixing your drinks can make

beverages in their Bibra Lake facility.

it harder to keep track of how much you are drinking, which could give some credibility to the claim.

Mead is often referred to as ‘honey wine’ and is traditionally made to wine-like strength and served still. In contrast, Erosion’s meads are

In issue 19 of Menu Magazine we looked at the practice of blending

mostly sparkling and lighter in alcohol, making them more like beer

beer with different alcoholic beverages, such as in the Snakebite – a

or cider.

mix of cider and pale lager, often topped up with blackcurrant cordial or grenadine. In this article, we take a look at hybrid beverages which are blended in production, rather than by the bartender or consumer. While there are many non-alcoholic hybrid drinks on the market – including coffee/tea blends, carbonated juices, and dairy-based sports drinks – this article is focused on hybrids containing alcohol. Hybrids are not a modern concept – some variations have been around for hundreds of years. An example of this is braggot – which is a blend of beer and mead (an alcoholic beverage created by fermenting honey with water). Historic references suggest braggot was originally a Celtic drink – it is mentioned in The Canterbury Tales and is thought to have been brewed from as early as the 12th century.

“We’re a craft meadery, in that we treat mead like craft beer, rather than wine,” says Sean Johnson, the owner and head brewer at Erosion. A long-time home brewer and mead maker, Sean’s first ever commercial product was a braggot called Biere de Miel, made in collaboration with Artisan Brewing. Later came Oaklore Braggot – a bourbon barrel-aged barley wine blended with mead – the product of another collaboration, this time with Indian Ocean Brewing. Erosion has since released its own braggot Nordic Storm Juice, which is made in the hazy IPA style. Another recent addition to Erosion’s core range is their Cyser – a blend of cider and mead made with apple juice, water, and raw honey from the South West of WA. “In relation to hybrids there’s so much we can do,” says Sean. “We’re also looking into pyment, which is a mead-wine hybrid.”

TODAY’S DRINKERS ARE MORE OPEN-MINDED THAN EVER BEFORE AND ARE LOOKING FOR PRODUCTS WITH A POINT-OF-DIFFERENCE THAT CAN DRIVE CONVERSATION, AND WELL-MADE HYBRIDS ABSOLUTELY FIT THE BILL. Distillers and cider makers have been hopping on the hybrid train too. East Perth’s Whipper Snapper Distillery produces a ‘hard coffee’ called Jetpack, which is an unsweetened blend of their Upshot Whiskey and cold brew coffee that spends three months in whiskey barrels to naturally infuse. In the Swan Valley, Funk Cider has been expanding its repertoire to include an ever-increasing range of hybrids, including Graf – a 50:50 blend of cider and hazy IPA, a Verdhelo Lager, Shiraz Wheat, Rose Cider, and a Gin Cider produced in collaboration with Old Young’s – a distillery also based in the Swan Valley. The hybrids, like all beverages at Funk, are preservative free, sugar-free and made with local fruit. “Hybrids are out of the ordinary and align perfectly with Funk’s new world style,” says Martin Michael, co-founder and CEO of Funk Cider. “Our first hybrid was Rose Cider – a kick arse blend of Shiraz grapes and Pink Lady apples. We love experimenting, so we change our hybrids all the time.” So, what can we expect to see from Funk in the future? “Aside from crazier and crazier hybrids – we’ve got a beer/wine/mead hybrid coming out soon – we are also releasing our preservativefree Funk wine range – there’ll be a Shiraz, Grenache, Tempranillo, Verdelho/Chenin and more to come.” Whether they are modern interpretations of historic beverages, such as braggot, or entirely new creations, it’s safe to say that hybrids are here to stay. Today’s drinkers are more open-minded than ever before

CREATING BEERS WITH THE GREAT FLAVOURS OF AUSTRALIA We are Western Australia’s first Aboriginal and veteran owned brewery. Our focus is on using Indigenous native botanicals to create a uniquely Australian range of beer. We strive to make the most drinkable, flavourful, and sophisticated craft beers. We use sustainably sourced native ingredients that are grown in regional WA.

and are looking for products with a point-of-difference that can drive conversation, and well-made hybrids absolutely fit the bill. The potential for gimmickry is there, but savvy consumers will usually sniff this out and give preference to hybrids that respect their ingredients, while balancing complexity with drinkability. By Jeremy Sambrooks

For more information and samples, please email us at sales@spinifexbrewery.com.au

THE TASTE OF AUSTRALIA www.spinifexbrewery.com.au Ask about our new non-alcoholic Ginger Beer infused with Kakadu Plum!

news

Celebrating 30 issues of

Menu Magazine

CONGRATULATIONS Menu Magazine on your 30th issue. You’ve survived a pandemic, food bloggers, the curious influencer phenomenon, the rise of the celebrity chef, reality TV cooking shows and the cut-throat publishing industry. A 30th anniversary is often known as the Pearl Anniversary and rather apt as Menu’s first editor Shenade Unicombe’s first editorial for the magazine was about oysters. Shenade first met Scott at a party and was challenged to write 1,000 words on a topic of her choice while drunk. Scott admits he never expected Shenade to complete the challenge but was so impressed with her effort that she got the call to be Menu Magazine’s first editor. The oyster piece titled ‘Acquiring a Taste for Taste’, became one of Menu’s most controversial stories, especially the part where Shenade writes, “I’d rather listen to my parents shag, than Delta Goodrem and I thought I was never going to put an oyster in my mouth, ever.” Fate lead Scott to the crazy idea of launching his own magazine after the popularity of an online food guide he started up with a colleague. Although it wasn’t that crazy an idea, considering food

runs in Scott’s family with his great-great-grandfather Paul Augustus Pierre the first person in Australia to commercially grow asparagus. His great-grandfather John Knox Arnold had cooked for the Prince of Wales, King Edward VIII and the Duke of Windsor. Later, his grandfather Geoffrey Arnold managed several hotels and Scott’s mum Lynne Gage was a sales rep for a number of food corporations. With an inherent passion for food and 30+ years of publishing experience, Scott shares: “I’m proud of the lasting relationships I have formed with so many people who were involved right from the beginning. Without all the writers, photographers, advertisers, designers, volunteers, clients and readers, we wouldn’t have a magazine.” Issue six also became a talking point when the then owner of Zafferano Restaurant Albasio La Pegna appeared on the cover clutching a handful of spaghetti. The adage of not playing with your food offended some of Menu’s more sensitive readers and entertained the rest. Known as Perth’s culinary maestro, Albasio also appeared on the cover of Issue 20 for Dolce Bellissimo and shares: “It is the first real food magazine that

news

targeted local food. Scott and his team are there for the right reasons, which is why it is such a popular magazine and they have always stayed true to their mantra.” You only have to read the first issue through to the latest to appreciate the winning formula and the pride for Perth that is consistently evident in every issue. While the format remains true to earlier issues, Menu has evolved along with the everchanging food trends including salad intolerance, food art and deadly foods such as fugu (puffer fish). We’ve even gone vegetarian, gluten free, vegan, plant-based, paleo, low carb and high fat all in the name of research. More recently we got the lowdown on what really happened in Perth’s hospitality industry during the pandemic and the true damage of staff shortages due to the diminished backpacker work force, the fallout of snap lockdowns and a general sense of uncertainty. We updated and republished this issue three times just to keep our readers informed. Each issue regularly showcases features on coffee, beer, food, travel, celebrity chefs, awards, industry columns, health, products, books, wine, music and events. Most popular are the café and restaurant reviews, and readers look forward to these almost as much as the writers hungrily await each review. “Profiling the best in the industry has always been our intention and we’re committed to continuing to showcase the highlights of Perth’s eating scene,” says Scott.

Frances Myshell wrote for Menu for many years until 2019 and sadly passed away in March 2021. Her final review was of Garum, the brainchild of Guy Grossi (featured in Issue 25) and The Westin, and she wrote, “Garum’s Quaglia (quail) really sang. The sauce was delicious and I enjoyed picking up the bones and denuding them.” Dear Frances, we will never forget your quirky words and vivaciousness.

news

daughter Jade having the condition. Music has also played a big part in the magazine too, and for the 10th issue, Menu combined forces with Total Hits to release a CD featuring local artists that frequent the café and restaurant scene. A second CD came out in issue 14 due to its popularity. In 2013, the team came up with the idea of celebrating a love of food and culture with separate art exhibitions. In each of the three venues selected, a charity was nominated to receive the funds raised from the sales of the artworks. In playing the long game, the magazine has earned the respect and attention of many celebrities. Paul Mercurio, Don Hancey, Manu Fieldel, Anna Gare, Miguel Maestre, Heston Blumenthal, Colin Fassnidge, Pete Evans, Marco Pierre White and Rick Stein are just a few of the featured stars. We also farewelled much loved Perth restaurateur Harry Ferrante who passed away shortly after writing an article for Issue 22 prophetically titled ‘Foods to Try Before You Die’. Georgina Goss joined Menu from the first issue in 2006 as a writer before becoming editor for many years. Still writing for the magazine, Georgina shares: “It’s been an interesting journey. The magazine has developed and matured over the past couple of decades and I am proud to be associated with it.” Not every story makes it into the magazine though. While our tastebuds were exploding in pleasure during one restaurant review, a couple in the nearby pool became amorous. Initially oblivious to our presence, it wasn’t until Scott appeared with his camera that the couple thought they had better put their own equipment away and confronted us about the subject of our photos. This wasn’t the first time Scott has been accused of paparazzi behaviour and during another restaurant review, a fellow diner who was on a date threatened to sue him if he published any of the photos taken of them, in case her husband saw them. Then there was the time Menu reviewed a restaurant, unaware that it hadn’t officially opened to the public yet and, by the time the issue was published, they had plenty of customers but sadly a still unopened restaurant. If nothing else, this demonstrates the power of publishing even in this fleeting digital age often playing alongside cowboy publishers. Expanding into books, and also published under Eyers RockET, the Masters of Menu Recipe Books 1 & 2 were launched featuring the recipes of some of Perth’s finest chefs to help raise funds for Cystic Fibrosis WA, a charity very dear to the Arnold-Eyers family with their

While the passion for WA is undeniable, Menu continues its celebration of food around the world satiating the wanderlust in many of us, especially with the current travel restrictions. We’ve shared our culinary discoveries in Goa, Cambodia, Colombia, New York, New England, Paris, Singapore, Borneo, Iceland, Italy, Zimbabwe and, closer to home, Melbourne, Sydney, Adelaide, Rottnest, the Swan Valley and Kalbarri. It has been quite an adventure. Did Scott ever think he would be interviewed 30 issues later and asked if he thought Menu would have lasted this long? “When I set my mind to something, I try my hardest to make it work. It has been an amazing journey and there is so much more to come,” says Scott. What Perth’s hospitality industry has to say about Menu Magazine: “We have been lucky enough to feature in the magazine on many occasions. Congratulations on this milestone and here’s to many more.” – Tim and Claire Leech, White Salt

This CD is a compilation of original artists from WA’s cafe and restaurant scene for you to play at your venue free of charge. See pages 50-52 of Menu Magazine issue 10 for details on each artist or go to www.totalhits.com.au for gig guides and updates. We recommend that this CD Sampler is played on random for your versatility. For bookings, call Les Hintons on (08) 9381 1966 or visit www.lesliehintonentertainment.com

Supported by Eyers RockET • www.westcoastcafes.com.au • Leslie Hinton Entertainment • Solace Design

“Scott has developed several ads and written editorials on various products. He gives us great ideas on what direction we should look at for certain campaigns, really listens to what we need and tries to fine tune it in that direction.” – Ann Ailakis, Zeroz “When you’re in a hotel, 95% of your main capture are guests and we’re getting a bit more of a local following and a local database of people looking at different dining opportunities. That is in part thanks to the exposure of Menu Magazine.” – Peter Neville, Country Comfort Perth “You’ve done a lot for the beer industry and are always happy to hear about our innovations and work with them. You’re also inclusive of everyone and are unbiased.” – Allen Proctor, Billabong Brewery “We’ve been working with Menu for many years now and Scott’s always looking out for us. He organises music for us, as well as being a handy networker.” – Martin Michael, Funk Cider

MOROCCAN IN MINUTES

“Scott has always endeavoured to help the hospitality industry in Perth and Menu Magazine is an asset to our community.” – Sebastian Sindermann, Seven Sins Perth Hills “I have been working with Menu for the past 10 years where we have been featured and had our products reviewed. The team has always been extremely supportive and we look forward to working with them into the future.” – Brian Garcia, Moffat “We congratulate Menu on keeping a publication circulating in these uncertain times. They deliver a very professional publication that highlights the best of WA.” – Vicki Mayell, Catering Institute of Australia (WA). “There have been a lot of independent gourmet food magazines around Australia that haven’t survived. For the WA-based Menu Magazine to be the only one to survive speaks volumes of your dedication to our industry.” – Neil Randall, Australian Hotels Association WA By Carmen Jenner

READY IN

SERVES

MINUTES

PEOPLE

GOURMET MEAL CENTRE – JUST ADD SIDES NOW AVAILABLE IN THE CONVENIENCE MEAL AISLE

@mtbarkerchicken 33

food

To reserve or

not to reserve IN

the past I haven’t usually booked or reserved a table in advance because I find it embarrassing to cancel, and I’m happy to roll the dice and risk not getting into a restaurant if it’s fully booked. But times are changing, and it’s becoming more important than ever to book to avoid disappointment, and help the venues out. So why book now? STAFFING If a restaurant has an idea of how many diners are expected, then they can staff appropriately. I have seen it time and time again where a venue has few bookings so it rosters on minimal staff, and then a hundred people turn up. The result is that the service is slow, staff are stressed, and it is not an enjoyable experience. NUMBERS Ever changing restrictions mean that restaurants and cafes may be limited to a certain number of diners at any one time.

Restaurants hate turning people away because they lose reputation (and money) and, what is even worse is, that people who are turned away get upset, complain, and often will post a bad review. If you always book, you’ll not be disappointed. PRODUCE/STOCK With the possibility of a lockdown at any moment, venues usually try and keep their stock low to avoid wastage, hence the smaller menus. This ensures the ingredients are fresher. If a venue knows it is going to be a busy night, they can order in more stock. If diners don’t make a booking, there is a chance that certain menu items are no longer available. THE FUTURE OF BOOKING COVID-19 has hit the hospitality industry harder than most industries. With restricted numbers, snap lockdowns and social distancing it’s a problem for restaurants when patrons don’t show up after making

a booking. It’s estimated that in Australia, 20–25% of patrons who have booked don’t actually turn up. If we have to pay for our home-delivered meals at the time of booking, why aren’t we paying for a restaurant meal in advance? I have heard whispers about this over the past 12 months, and the idea has merit. I think bookings will become the new norm, and providing credit card details or deposits when booking may be too. After all, restaurants are businesses which pay for rent, staff, and produce, and need to make a profit to stay open so we need to support them. The added bonus of booking could mean that anonymous and inaccurate reviews are a thing of the past. I spoke to a few people in the industry to get their feedback and this is what they said: “Booking a table is beneficial to both the customer and the restaurant. The customer receives better service as the restaurant

knows how many staff to roster on to cater for the style of service that the business delivers. It again allows the business to be able to control the costs, so it is beneficial in that aspect. This is becoming a very important issue with the reduced numbers. It also allows for how much food to be prepared and ensures they can cater for the correct numbers. To a business this would reduce wastage, which can be a big cost to the restaurant, and is better for the environment. It makes a sustainable business able to control the costs and ensure the future of the restaurant. In regards to paying a deposit and leaving a credit card. I understand that some businesses are doing it for larger groups, which is understandable when they are preparing large amounts of food for groups. I don’t believe it would suit the smaller bookings. It may be a deterrent. Again, it is an individual choice with what is happening in today’s market.” Vicki Mayell, president of the Catering Institute of Australia (WA) “Booking a table is always encouraged and is always good for us here at Impronta. As a very small, intimate venue, it allows us the best opportunity to ensure we are properly staffed and our kitchen is well prepared for service.

Paying a deposit or leaving credit card details in case of last minute cancellations is absolutely necessary for larger groups. We believe it is very important that no matter the size of the booking, customers need to realise that when they do make a booking, the restaurant prepares for them, and last minute cancellations can be detrimental. “ Stephany McCurry, owner and manager at Impronta “Booking tables not only helps restaurants with some predictability in their table allocations for each night, it also gives people an opportunity to get excited about their upcoming dining experience. The research, checking of social media/reviews and the anticipation really enhances the final experience. Hotels have been asking for deposits and credit card numbers for as long as anybody can remember, so it makes sense for restaurants to be doing the same. No-shows really hurt the industry - especially in small venues - so if this is what it takes to eliminate them, then it’s a step in the right direction.” Cameron Steele from First Table By Scott Arnold-Eyers

beverages

Distilling industry's time to shine

By Sarah Schmitt

WESTERN Australia has been producing

Despite this, with gin now the fastest growing

indexed, which means it increases every six

spirits for a while now, but in recent years the

spirit in the country, and the availability and

months and, in addition to excise, there is

industry has really come into its own with a

range of other spirits on offer, there is a

also GST and customs tax to consider.

large number of distilleries opening. Not

huge buzz about what could be next for our

only that, but with a number of awards for

distillers. Many distillers are using exciting

premium whisky, gin and vodka, the industry

ingredients in their products, including native

is also considered a major player in our

botanicals. So all of this, together with recent

tourism industry.

changes to the excise tax rules, means we

With increased demand for our products both internationally and locally, and with a fresh and

are about to see a new and exciting wave of potential in this market.

Excise is different to the tax that wine producers

pay

–

which

the

Wine

Equalisation Tax (WET). Back in the 1980s when the wine industry began to boom, the Federal Government realised there was a benefit to the agriculture, exports and tourism markets so it introduced tax breaks

fun approach to cellar door hospitality, tours

EXCISE TAX AND DO WE REALLY NEED

and incentives to help grow the industry, and

and distilling courses on offer, it is indeed

TO CARE ABOUT IT?

it worked.

an exciting time for the Western Australian

Well yes, we should. Australia pays the third

What we now need to do is bring the distilling

industry.

highest tax on spirits in the world. But this

industry up to an equal footing with the

Until recently the distilling game has been

issue is more than about how much we pay

wine industry in the same way. According to

pretty difficult to break into. The bureaucracy

for a bottle, as it is part of the bigger issue of

some, the Federal Government really needs

and red tape is one thing, but the excise tax

economic growth and employment. However,

to redesign the excise tax regime altogether.

on the spirits produced has been challenging,

let’s not get side tracked.

Whipper Snapper Distillery co-founder and

forcing many distillers to either close down

Excise is the tax alcohol producers pay to the

or stay on small batch production and only

Federal Government. Based on the volume of

dream of business growth.

alcohol contained in a product, until recently

managing director Alasdair Malloch feels the high cost of locally produced spirits restricts investment and growth in the industry.

the tax on distilled spirits in Australia was

Whilst we are seeing a boom and growth in

the highest of any alcohol. Not only that, it’s

international distilleries, in Australia we are

beverages GREAT SOUTHERN DISTILLING’S CAMERON SYME SAYS: “WE’RE STILL IN THE SITUATION THAT WE SELL WHISKY AND GIN OVERSEAS AND OUR PRODUCT COSTS LESS TO BUY OVERSEAS THAN IT COSTS HERE BECAUSE OF THE EXCISE REGIME IN AUSTRALIA.” unable to reap the benefits because of the

Then there are those who are more cautious

excise tax system. Great Southern Distilling’s

about the excise rebate. Some industry folk

Cameron Syme says: “We’re still in the

are questioning whether the rebate may

situation that we sell whisky and gin overseas

become counter-productive by saturating the

and our product costs less to buy overseas

industry, and increasing competition faster

than it costs here because of the excise

than the growth of demand. But Alasdair says

regime in Australia.”

some new entrants will be a good thing for the

THE WINDS OF CHANGE HAVE ARRIVED The good news is that as of 1 July 2021, after a long campaign from industry representatives, the Federal Government has increased the annual refund of tax that distillers can apply for, from 60% of their excise to 100%, up to an annual cap of $350K.

craft industry. “It gets more people into craft products and makes an awareness of it.” Another concern is whether the excise relief will put pressure on wholesale pricing. The idea of this excise relief is to increase production, and create growth, therefore creating more competition. But what if instead of increasing production, distillers pass the tax savings

This shift aligns the brewing, distilling and

onto the consumer, which influences the

wine industries and means there’s more money

wholesale price? There would potentially be

to put into growth, export opportunities and

a race to the bottom on pricing for distilleries

production. Ultimately that is what the Federal

to compete for budget conscious consumers.

Government hopes this change will bring –

Alasdair believes the majority of distillers will

economic and employment growth.

do the right thing because, “it will only work

These changes are very welcomed. WA Distillers Guild vice president Paul White agrees the change in the tax rules is good

for them while they are really small. As soon as they grow they’re going to have to change their price point”.

for Australian distilleries as it will drive our

We have also seen alcohol consumption

products further into the Australian market,

behaviour change over the past few decades,

making them more accessible and leading

with it decreasing steadily. Years ago, when

the rules for excise tax came into play, it was

investment

opportunities.

and

employment

a different culture and the tax was created in

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beverages Harris Organic www.harrisorganicwine.com.au Harris River Estate www.harrisriverestate.com.au HHH Distill www.hhhspirits.com.au Hoochery Distillery www.hoochery.com.au Illegal Tender Rum Co. www.illegaltenderrumco.com Margaret River Distilling Co. www.distillery.com.au McRobert Distillery www.mcrobertdistillery.com.au Moontide Distillery www.moontidedistillery.com.au Nanman Distillery www.nanmandistillery.com

part to compensate for the adverse social effects of alcohol abuse. People were less health conscious then; there were fewer rules around drinking and driving; and lifestyle habits were more about drinking to get drunk, resulting in antisocial behaviour. While we still see alcohol-related anti-social behaviour regularly feature in the nightly news, it would be remiss not to note the spike in alcohol consumption during COVID. What this means is that for higher end products, such as craft spirits, it is a different way of consuming alcohol. Nowadays according to Alasdair “people drink cocktails or they sip on whisky …”. We are seeing people better educated in what they are drinking, and therefore buying less, but buying higher quality products. Not only that, as Cameron explains, people are more responsible and “part of our job as a distillery is education around alcohol”. There will always be arguments for and against taxing the alcohol industry, and there are still many unanswered questions in relation to how this will all work out in the long term. Despite this, the new change in excise tax brings relief to an industry already on the edge of a boom, making the future of distilling in Western Australia look very exciting.

Distillers in WA Anemoi www.melbournehotel.com.au/anemoi Bellu Forrest Distilling Company www.beeluforest.com Blackwood Valley Distillery www.thecidery.com.au Bombak Distillery www.bombak.com.au Copperhead Road Distillery www.copperheadroaddistillery.co Cuprum Distillery www.cuprumdistillery.com.au Dune Distilling Co www.blackbrewingco.com.au Esperance Distillery Co www.esperancedistilleryco.com Fremantle Spirit Company www.fremantlespirits.com.au Gidgie Distilleries www.gidgegannup-distilleries.myshopify.com Great Southern Distilling Co. www.distillery.com.au Grumpy Fish Distillery www.grumpyfish.com.au Haiver Spirits www.haiverspirits.com.au

Old Young’s www.oldyoungs.com.au Old Macdonald Distillery www.omgdistillery.com Perth Gin www.perthgin.com.au Republic of Fremantle www.republicoffremantle.com Rottnest Island Gin www.therottnestislandgin.com Running with Thieves www.runningwiththieves.com SevenZeroEight Gin www.708gin.com.au Sin Gin Distillery www.singindistillery.com.au SouWester Spirits www.souwesterspirits.com Spirit of Little Things www.littlethingsgin.com.au St Dukes Distillery www.st-dukes.com.au Swan Valley Gin Co. www.swanvalleygincompany.com.au Tattarang Springs Distilling Co www.tattarangsprings.com.au The Carlisle Hotel & Distillery www.thecarlislehotel.com.au

beverages

The Grove Distillery www.thegrovedistillery.com.au

WA Distillery TRAILS AND EVENTS The WA Distillers Guild supports and

The Kimberley Rum Company www.canefire.net

promotes the distilling community in

The Packing Shed Distillery www.thepackingshed.com.au

WA and Trails WA, it has put together a

The West Winds Gin www.thewestwindsgin.com Three Lily’s Gin www.threelilys.com.au/three-lilys-gin Union Brewery & Distillery www.unionbrewery.com.au

Whipper Snapper Distillery www.whippersnapperdistillery.com Wild Road Spirits www.wildroadspirits.com Wise Margaret River Distillery

WA Distillery Trail Map, which highlights the distilleries in the Guild. You can find this nifty brochure at any of the Guild Distilleries. Events coming up are the Perth Gin & Food Fest (6-8 August in Fremantle) and 29/51 LANCASTER RD, WANGARRA, 6065

Whisky Live Perth 2021 (20-21 August at the Pan Pacific Perth). There are always fun master classes, tastings and events so visit any of the distillery’s websites for updated information on what is on offer or go to www.wadg.org.au

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Wandering Distillery www.wanderingdistillery.com.au

Western Australia. Together with Tourism

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The Crafty Botanist www.craftybotanistdistillery.com.au

www.wisewine.com.au/distillery WWW.IMPIBREWERS.COM.AU

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health

Kakadu plum (gubinge): AN INDIGENOUS SUPERFOOD

appealing. Kakadu plum has the highest levels of Vitamin C of any fruit – and is believed to have up to 100 times more Vitamin C than an orange. While we’re comparing apples (or should I say plums) with oranges, it has several times the amount of antioxidants than blueberries and, as a result, it has the ability to combat some of the symptoms of colds, flu, inflammatory diseases and hypertension. The fruit has antibacterial, antifungal and antiviral properties, plus it can promote gut health. High in dietary fibre and low in calories, it can be a good source of iron (Vitamin C aids the absorption of iron), zinc, sodium, copper, ellagic acid and protein.

ONE of the richest food sources of Vitamin C and packed with nutrients and antioxidants, the Kakadu plum should be recognised as the superstar of Australian superfoods. But don’t be fooled into thinking this is a new trend – the traditional owners of the land have been using Kakadu plum for its medicinal and nutritional qualities for over 70,000 years. This unassuming fruit goes by many names such as billygoat plum, bush plum or green plum but is most commonly known as Kakadu plum, with a Western Australian variety known as gubinge. It has taken a while for us to catch onto this fruit as it doesn’t even resemble a plum as we know it. The size of an olive with a pip, it resembles a miniature lemon and is the colour of a lime. Like all prized ingredients, this nutritious fruit has managed to remain elusive due to its remoteness as it grows in the wild in the top end of Australia from remote Queensland, the Northern Territory, to the Kimberly and Pilbara regions of Western Australia.

Leading food producers are already onto the benefits of the Kakadu plum. Edward Owen is the founder and director of The Bee Firm, which combines Kakadu plum with honey – another superfood that is also rich in antioxidants and has anti-inflammatory properties.

Basil’s is the food lovers choice Basil’s Fine Foods is undeniably ‘the food lover’s choice’ when it comes to finding fresh, quality fine foods. With a comprehensive selection of local and internationally sourced gourmet foods, your visit to Basil’s will delight each and every one of your senses.

The Bee Firm is a WA-owned and run company that produces a variety of honeybased drinks. 100% natural, the drinks consist of Redgum honey, Kakadu plum, ginseng and sea cucumber – it doesn’t get any purer than that. Edward shares: “We envision our drinks will revolutionise the health and sports drink industry. They’re perfect for health support, rehydration and support muscle repair.” Already available at various stockists including gyms, Edward’s vision doesn’t stop there and he would love to see the drinks used in aged care facilities and schools. “Instead of popping a juice box in your kid’s lunch box,

In its natural state, it is deemed either too bitter or too bland, depending on who is doing the tasting. More often than not, the fruit is used in a powdered form after it has been dried and milled – but even deseeding is a tricky process. Humble in flavour, difficult to source and complicated to use, it is easy to understand how the Kakadu plum has remained as mysterious as saffron and truffles. This unique fruit is certainly worth experimenting with for its health benefits, and versatility as an ingredient, and because it is uniquely Australian. HEALTH BENEFITS In this health-conscious pandemic-driven world, the health benefits are particularly

Open 7am - 8pm 7 days a week 5/36 Anchorage Dr, Mindarie WA 6030 (08) 9407 7244 • www.basilsfinefoods.com.au

health how about one of our honey drinks, which also have ginseng for mental alertness and Kakadu plum for a boost of Vitamin C,” he says. VERSATILITY While Kakadu plum itself isn’t a recent fad, its appearance as an ingredient is relatively new in Perth. Spinifex Brewing Co is another uniquely Western Australian beverage company using native botanical ingredients. Its non-alcoholic Geraldton Wax Ginger Beer is infused with Kakadu plum and Geraldton waxflower and will be released mid to late 2021. A self-professed ‘mad’ scientist, John Gibbs is the brewing director and botanical expert at Spinifex Brewing Co, and has developed his own Kakadu plum syrup for use in Spinifex’s non-alcoholic ginger beer, predominantly for its health benefits of Vitamin C and antioxidants. John shares: “It has a low sugar content and the addition of the Kakadu plum paired with the ginger imparts an interesting flavour with hints of apricot, nectarine and banana.” Adverse to waste, John uses the by-product of his syrup to make a jam, which goes well with cheese, and he also roasts the seeds for use in the Spinifex’s beer. Kakadu plum is becoming increasingly popular in cooking and is commercially available as a jam or in a powder form to be added to sweet and savoury recipes. It adds a tangy, citrus-like flavour. Due to its potency, you only require a tiny amount to match the Vitamin C content found in an entire orange and is best used cool to get the most nutritional benefit. It’s an ideal addition to dairy products such as cream and tastes great in fruit-based desserts or on ice cream. Pair it with fruit and fruit juices such as apple, pear, citrus, coconut, stone fruit or tropical fruits such as banana, mango, papaya and pineapple. It can be sprinkled over granola, or in yoghurt and salads with root vegetables or added into a curry or a tangine. Rub it into fish, chicken or pork. You can also combine it with butter smeared over corn or in olive oil drizzled over an avocado. “As it’s so rich in nutrients, we love adding this premium product to smoothies or heating it up to soothe a sore throat,” says Edward. The fruit eaten fresh or sun-dried is great for skin ailments such as fungal and bacterial infections. The tree itself has medicinal qualities with the sap eaten in its natural state for joint inflammation, or the bark soaked in water can ease skin conditions such as burns, rashes and infections. As you can imagine, it’s

highly sought-after in the cosmetics industry for its skin benefits. As well as using as a cooking ingredient, Maggie Beer also uses it in her beauty products such as the Vasse Virgin Kakadu Plum Hand Cream and the Vasse Virgin Kakadu Plum Hand Scrub.

Aboriginal communities in the Kimberley who harvest the fruit and, by partnering with communities, provide employment opportunities during the harvesting season from March to June, whilst helping to preserve and share Aboriginal culture.

UNIQUELY AUSTRALIAN

John from Spinifex Brewing Co has been working with Robert Dann, who is one of the traditional owners in the Kimberley. Together they’re helping to create economic benefits and employment opportunities for local groups through the harvesting of Kakadu plum. “We’re helping to create an industry that can be sold the world over,” says John.

The Kakadu plum is uniquely Australian. Nowhere else on earth will you find it growing naturally, and this unique ingredient is the ideal vessel to bring Australian bush foods and ingredients to the forefront. “Gubinge is a Pilbara legacy. Our drink is a healthy alternative to sugary drinks and we’re one of the few companies in the world using this super food in a drink with honey,” shares Edward. Proudly Australian, The Bee Firm produces its drinks in fully recyclable bottles with labelling featuring the artwork of Whadjuk-Yuet-Ballardong artist Kevin Bynder. The Kakadu Plum Co. is a leading supplier and produces Kakadu plum in a powder form in such a way so as to not lose the potency of the Vitamin C. Suppliers work directly with many

Superfood indeed. The Kakadu plum might well be one of the purest ingredients around - not only nourishing us with its health benefits and awakening our taste buds but also celebrating our rich Aboriginal culture. By Carmen Jenner

’s e l t n a m East Fre

GEORGE STREET Sunday 5th December 2021 11am til 6pm

FREE Community Event #eastfreo food & art focus on sustainable living interactive community displays handpicked artisan stalls & street food free family fun, entertainment & activities Find us on Facebook ‘George Street Festival’

An annual celebrative collaboration with, and on behalf of, East Fremantle’s residents, community groups, sporting clubs & businesses

health

Kombucha 101 IT

seems that it recently has become rather cool to drink kombucha, with most cafes around the country stocking it. No one can doubt it has become a viable alternative to grabbing a sugar-filled fizzy cool drink from the fridge, as more and more people become aware of better choices in their pursuit of good health and wellness. My daughter loves the stuff and swears by its health properties. So what is kombucha and why is it so popular now in Australia and around the world? Is it really that good for you? With so many brands out in the market, is there much difference between them all? A lot of questions right? To understand more about kombucha we first need to understand what it is.

Kombucha is a naturally fermented beverage comprising tea, water, sugar and a culture called a SCOBY – which is short for symbiotic culture of bacteria and yeast. The combination of these ingredients, with the addition of some kombucha from a previous brew (called a starter or Mother), provides an environment for the beverage to ferment and develop all of the goodies found in it. The tradition of drinking kombucha can be traced back thousands of years. There are many stories that reference it as an elixir used by Chinese emperors, Japanese samurais and even Tibetan monks. It appears to have become a health elixir for communities throughout the Russia/China region about 1,000 years ago. Fast forward to the 21st century and we find that it is a new beverage on the market with

potential health properties, in particular assisting with improved gut health. So, what is in this drink and how can it assist us to lead a healthier life? Because it is a fermented beverage, it does carry many beneficial properties, just as other fermented foods such as yoghurt, sauerkraut, kimchi, and kefir do. Many people will also immediately think of beer when fermentation is mentioned. The process of fermentation enables our bodies to break down and digest quite complex organic matter into simple molecules to be easily digested for maximum nutritional benefit. An analysis of a raw and authentic kombucha reveals beneficial bacteria and probiotic strains that assist in the promotion and

maintenance of a healthy digestive system. In other words, it’s great for our gut health. Additionally, it may also help to detoxify the blood and liver, and is packed with antioxidants. Numerous studies suggest that more than likely some or all of the following will show up in some shape or form in the kombucha you are drinking: •

•

• • • • •

bacteria, including acetobacter, acidophilus, bacillus, rothia and gluconacetobacter acetic acid and a variety of other acids including butyric, caprylic, citric, glucaric, and gluconic amino acids B vitamins vitamin C polyphenols yeasts

With such a wide variety of kombucha on the market, which ones are going to be best for you and is there any difference from one brand to the next? Araluen from 14K brewery says: “Kombucha is ideally consumed fresh as that is where the most health benefits will be gained. There are some very good packaged versions available, so look out for locally produced, refrigerated kombucha. It comes down to convenience and why you are drinking kombucha. If it is just the taste of it and that it is a good low sugar option, then drink what you like. If concerned about the health benefits, make it yourself or source the freshest, locally made that you can find.”

A secondary ferment is when a standard kombucha is brewed, and then juice and/or flavouring is added at the end of the brewing process to create the desired flavour. Both brewing styles are legitimate and can produce a great tasting and nutritious kombucha. The kombucha can also be artificially carbonated with CO2 as part of the brewing process, to provide more fizziness. Otherwise, just allowing the kombucha to naturally ferment in the bottle will create more of a ‘spritz’ than a fizzy beverage.

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You can also find kombucha that has added sugar alternatives such as stevia and erythritol. The issue here is that a high quality raw and organic sugar is necessary as food for the SCOBY to consume, in order to produce the yeasts and bacteria during the brewing process that provide the nutrient benefits of kombucha. Price-wise, you will find a range from $4-$8 for a small bottle and up to $12 for larger bottles. Generally you will pay more for the artisan, premium brands and these will be your raw and organic kombucha so you get what you pay for, much like any other product on the market. This health elixir from a couple of thousands of years back is certainly making an impact in the current beverage market. If you are new to this fascinating drink, you may like to grab a bottle next time you are out and about. By Scott Arnold-Eyers

Research indicates that there is a difference between brands of kombucha in the market. Rob from Hippie Food Co says kombucha must be refrigerated to maintain its nutritional benefits. “If it isn’t, then typically it will keep fermenting and eventually ferment its way to vinegar. The only way to stop this is to pasteurise it, or use an absolute filter, which will destroy the bacteria and enzymes in the kombucha.” There are two approaches to brewing kombucha. It’s either a single fermentation or a secondary fermentation. A single ferment indicates that all ingredients are added at stage one of the brewing process. Once the brewing process is complete, the kombucha is bottled and refrigerated. www.theherdsman.com.au 9 Flynn Street, Churchlands WA 6018 (08) 9383 7733 Open 7 days, 7am-8pm

health

The Secrets of Soy SOY has been a pantry staple for years. While there are now a large number of alternatives out there, soy is still one of the highest selling non-milk alternatives. We drink it in our coffee, we turn it into tofu scramble, and who doesn’t enjoy a tempeh burger. But what do we actually know about this little legume? The soya bean or soybean is one of the most consumed legumes in Asian countries. Economically, it’s also considered to be the most important bean in the world, and has been grown and available in Australia since as early as 1909. It was once hailed as one of our up and coming crops. These days, soybean production is a major part of our $2.5 billion oilseed industry. Aside from contributing to our economy, soybean production plays an important part in the sustainability of the farming industry, as it’s used as a rotation crop, which helps prevent disease transmission while improving soil quality. Legumes are plants that produce a pod with seeds inside. The soybean is the seed of the Glycine max, of the Fabaceae family. Simply put, soybeans are the mature, dry version of edamame beans – those tasty little beans you eat in Japanese restaurants and can find in supermarket freezers. Soybean is what we call a high quality or ‘complete’ protein, which gives it super-food status. A complete protein is one that contains all

of the nine amino acids the body cannot make, and must obtain from the diet. Soybean is also rich in fibre, magnesium, potassium and B vitamins. Each of these vitamins and minerals has many health benefits including mental balance, and improved brain function, sleep and energy levels. Soybean foods are classified as either fermented or unfermented. When the soybean is fermented, it has been cultured with beneficial bacterial, yeast or mould, which is believed to improve the soybean’s digestibility and absorption in the body. The overall health benefits of soybean have been questioned over the years and research is still inconclusive. However, what we do know is that soybean may reduce cholesterol and the risk of cardiovascular disease, heart disease and stroke. It can also help reduce the risk of some forms of cancer and it can improve bone health, thus reducing the risk of osteoporosis. One of the most contentious questions around soybean is its estrogenic and anti-estrogenic effects on the body. Soybean contains isoflavones, which are plant-based compounds that contain estrogenic activity. The confusion lays around how exactly the soybean may affect women and young girls. For some, it is a popular choice as a replacement for hormone replacement therapy. In theory the soybean isoflavones could

help reduce hot flushes. But again, research is inconclusive. There are also concerns that soybean given to babies and children may bring on early onset puberty in girls. Again, there is no conclusive evidence that this may occur, and the research is incomplete. Research does show soybean may be beneficial in reducing breast cancer. However this is very much dependant on menopausal status, the age from which the individual has regularly consumed soybean, type of soybean consumed, how often it is consumed and, most importantly, the type of breast cancer being treated.

WA’s Best Producers

So what we can take away from this is, enjoying soy milk in your coffee, and tofu in your meals has a lot more proven health benefits than not. Eating moderate amounts of whole soybean foods appears to be healthy, but not the highly processed soybean products like the ones marketed as ‘bacon’. It is important to remember that the health benefits of soy vary according to how it is produced or processed.

Interestingly, the statistics on UHT milk consumption shows dairy-free options have outpaced dairy UHT for a couple of years now. Research has found that this growth isn’t about people changing their lifestyle to go dairy-free, rather it is about having choice.

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

Since COVID, growth in the soy, nut and grain segments in UHT milk has more than doubled, and consumers are showing more support of locally-produced non-milk alternatives. Soy still continues to be the biggest mover by volume through cafes in Australia. That tells us that, with all the alternatives now available, there is something special about soy’s creamy, nutty flavour rounding out a flat white coffee. By Sarah Schmitt

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

industry CATEGORY: PUBS & HOTELS Sponsored by: Lion Karl Bullers

PRODUCT & SERVICE BUSINESS AWARDS NON ALCOHOL BEVERAGE SUPPLIER AWARD Sponsored by: Hostplus Winner: Coca-Cola Amatil BEER SUPPLIER AWARD Sponsored by: Dwyer Durack Lawyers Winner: Lion

Hospitality Week in March MARCH has always been a busy month on the calendar for the hospitality industry. The annual AHA(WA) Bankwest Hospitality Supplier and Legends of Hospitality Awards roll into an amazing trade show that also features the WA Steak Sandwich Competition. This year I went to all three events and took advantage of the opportunity to meet up with people I hadn’t seen in a while. Initially it was the steak sandwich competition that took my eye, but there were some great surprises at the awards night, including The National Hotel’s director Karl Bullers being inducted into the Legends of Hospitality. You can read more about The National Hotel on page 17. The Crown Towers Ballroom again hosted the Perth Airport Gala Dinner for the 2021 finalists and winners who were acknowledged in front of almost 400 attendees. In the past 12 months, industry suppliers have helped keep WA’s hotels, bars, pubs, taverns and restaurants afloat. Their understanding and direct financial assistance allowed venues to pivot quickly, saving many thousands of jobs. Here are your 2021 winners … ROSS MCGOVERN HOSPITALITY INDUSTRY ACHIEVEMENT AWARD Sponsored by: Australian Hotels Association (WA) Winner: Mike Stubber

LEGENDS OF HOSPITALITY AWARDS

WINE SUPPLIER AWARD Sponsored by: AV Partners Winner: Fine Wine Wholesalers SPIRIT SUPPLIER AWARD Sponsored by: Spirits & Cocktails Australia Winner: Liquid Mix FOOD SUPPLIER AWARD Sponsored by: Hostplus Winner: PFD Food Services HOSPITALITY PRODUCT SUPPLIER AWARD Sponsored by: Diageo Winner: HiscoNFE HOSPITALITY FURNITURE SUPPLIER AWARD Sponsored by: Advans Exhibition Services Winner: Bunnings Trade HOSPITALITY EQUIPMENT SUPPLIER AWARD Sponsored by: Ryan and Durey Solicitors Winner: HiscoNFE HOSPITALITY TECHNOLOGY PROVIDER AWARD Sponsored by: Bankwest Winner: 21st Century Business Equipment HOSPITALITY SERVICE PROVIDER AWARD Sponsored by: Energy Action Winners: Now Book It

PRODUCT AND PROMOTION AWARDS ON PREMISE BEVERAGE PROMOTION AWARD Sponsored by: Aon Winner: Lion – Swan Draught “Stay local, Stay Safe” social distancing assets BOTTLESHOP PROMOTION AWARD Sponsored by: Bottlemart Winner: Carlton & United Breweries – Great Northern BCF Voucher Promotion

CATEGORY: RESTAURANTS Sponsored by: Bankwest George Kailis

NEW ALCOHOLIC BEVERAGE PRODUCT AWARD Sponsored by: Perth Airport Winner: Coca-Cola Amatil – Miller Chill Blood Orange

CATEGORY: BARS & TAVERNS Sponsored by: Pernod Ricard Australia Michael Keiller

NEW HOSPITALITY PRODUCT AWARD Sponsored by: Gateway Printing Winner: Bars & More (Future Friendly Disposable Products)

WA’S BEST SUPPLIER AWARDS BEST ACCOMMODATION HOTEL SUPPLIER Sponsored by: Perth Airport Winner: HiscoNFE BEST RESTAURANT SUPPLIER Sponsored by: Dwyer Durack Lawyers Winner: Endeavour Foods BEST SMALL BAR SUPPLIER Sponsored by: Bankwest Winner: Diageo BEST PUB & HOSPITALITY VENUE SUPPLIER Sponsored by: Spirits & Cocktails Australia Winner: Liquid Mix

WA’s Best Steak Sandwic hes Found for 2021 The live cook-off took place at the AHA(WA) Hospitality Exp o at Crown Perth, in front of a pass ionate crowd of hospitality industry figures and steak sand wich enthusiasts. Australian Hotels Association (WA) CEO Bradley Woods said the thought and care placed into each of the eight finalist’s creations was extraordinary and reflected the high standards that the competition is renowne d for. We saw persistence pay off, with C.Y. O’Connor Village Pub winning the competition afte r being a finalist in 2015, 2016 , 2017, 2018 and 2019 – their win this year was thoroughly deserved so get down to Piar a Waters to sample their winn ing dish once they re-open. Chef Ben Elliott will be the toas t of Bunbury after he won the trophy again for The Bayview Bar – offering the only place in the world where you can spo t a dolphin while eating a competition-winning steak sand wich.

COUNTRY WA FINALISTS Southerly’s Harbour View & Rest aurant (Port Denison) The Bayview Bar (Bunbury) – WINNER Settlers Tavern (Margaret Rive r) Kulin Community Hub PERTH FINALISTS Karalee on Preston Seven Sins Perth Hills C.Y. O’Connor Village Pub – WIN NER Brewvino Bar Kitchen & Lounge

By Scott Arnold-Eyers

travel

Slipping between Perth’s sheets WITH a wanderlust to see the world, the thought of a staycation in my hometown once left me feeling wistful, as one of the joys of travel is unveiling new discoveries in far flung destinations. However, Perth’s ever changing skyline has been an exciting evolution – especially if the Ritz-Carlton standing to attention like a glitzy beacon is anything to go by. Even if it weren’t for the pandemic, it’s time for our sunny capital to have its day in the sun as the ultimate staycation destination – a term coined to promote domestic tourism. In addition to high thread count, many hotels are currently offering incredible value with their staycation packages to include parking, meals, drinks, experiences and discounts when you book direct. I remember when the Parmelia Hilton was the fanciest place in town – and it still is fancy especially after its $45 million upgrade propelling this classic favourite into 2021. Situated within the hotel is Samuels on Mill serving our State on a plate with seafood sourced from the north and many delicacies from our south. Included in the refurbishment is an internal walkway via Mercantile Lane (one of the city’s many revitalised laneways) to Brookfield Place, which has a wide range of shopping, dining and drinking options. Offering amazing value for money with their ongoing packages, Amy Celisano, the Marketing and Communications Manager at the Parmelia

Hilton shares: “One of the key benefits of a staycation in the city is having a five-star experience right on your doorstep, especially with so many attractions such as Elizabeth Quay and Yagan Square just a short walk away.” Also in the CBD, Como The Treasury is worth the splurge especially for their special packages including dining offers at the rooftop Wildflower and basement restaurant Long Chim. The QT Perth offers moody glam in the heart of the city, adorned in velvet, brass and local timber within its 184 guest rooms. This boutique hotel is also home to one of the country’s best Italian restaurants at the Santini Bar & Grill (featured in Issue 26) and killer skyline views from the Rooftop at QT. The Pan Pacific Perth regularly has special offers and is home to Perth’s only Peruvian restaurant at Uma Restaurant. We reviewed Uma in Issue 27 and while travelling to Peru mightn’t be on the cards for a while, Chef Alejandro Saravia can take you there for the night at least. The Sage Hotel in West Perth combines modern comfort in its rooms (featuring DreamWeave Sleep System mattresses and pillows) with history at Julio’s, the Italian restaurant situated in the heritage-listed property of a former prominent menswear mogul. They have a ‘Your Stay, Your Way’ package plus a new in-room dining menu from Julio’s (featured in Issue 26).

For the pinnacle of luxurious staycations, head to Crown Perth for a range of packages catering to couples, families, friends and high-fliers. Executive General Manager of Hotels Andrew Cairns gives some insight into the staycation trend spreading across Perth: “COVID has been a challenging period for the travel and tourism industry across Australia, but it has been quite incredible to see Western Australians continue to embrace holidaying in Perth.” With a late 12noon check out, a $50 in-room dining credit and a bottle of Piper-Heidsieck Champagne, the ‘Sweet Slumber’ package (available for $429 until 4 October 2021) at Crown Towers sounds like the makings of a decadent night in to me. Andrew says: “You might not be able to travel to an overseas resort – but you can actually experience the best of what an international holiday entails.” Situated on the Swan River in South Perth, the Pagoda Resort and Spa is a great option for families, with easy access to walking and cycling trails on the South Perth foreshore, cafes, shops and the Perth Zoo. The Pagoda regularly has promotional packages with the most popular being the ‘Romantic Indulgence Package,’ which has all the romantic basics covered – with bubbles, roses and chocolates. “You’ll be surprised what holiday escapes you can find when you really explore what our wonderful State has to offer,” says General Manager Peow Lim. Speaking of romance, drift into the sunset to the historic port city of Fremantle, which has had a reconnaissance of late within its cultural heart. The National Hotel has received a deluxe facelift with 12 restored boutique rooms, relaxed dining, live music and a rooftop garden boasting views all the way to Rottnest. History buffs will appreciate the thoughtfulness that has gone into the restoration of the Warders Hotel, which once housed the warders of the nearby Fremantle Prison within its thick limestone walls.

HEALTH. MORE OF WHAT MATTERS Crafted with honey and sea cucumber to aid in sports recovery and health support. To the best of our knowledge, The Bee Firm are the ﬁrst in the world to design a drink containing these ingredients. Bee C Aqua replenishes hydration lost and enables your body to continue energised for the rest of your day. Health beneﬁts and refreshing taste!

Build your strength with Bee C Aqua

The iconic Esplanade Hotel Fremantle by Rydges has been a permanent fixture in Fremantle with a history dating back to 1850. ‘Stay Local, Stay Rydges’ packages start from $270 per night and General Manager Brad Hatfield says: “We bring the hidden secrets of a destination to you through our own personal experiences. A stay with us refreshes and revives and gives back to a community that welcomes you with open arms.” We might be grounded for a while longer but that doesn’t mean we can’t pretend to be tourists in our own city with an indulgent staycation. By Carmen Jenner

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celebrity chef

Breaking Records with

Adam Liaw ADAM Liaw is a MasterChef winner, prolific cookbook author and television presenter.

His talent for creating simple, approachable and exciting dishes has seen him author six best-selling cookbooks – Destination Flavour: People And Places, Two Asian Kitchens, Asian After Work, Adam’s Big Pot, Asian Cookery School, and The Zen Kitchen. Born in Malaysia to an English-Singaporean mother and Hainanese Chinese father, Adam’s family lived in several countries during his youth which gave him broad culinary influences. He was an active cook from an early age, regularly cooking for his parents and seven brothers and sisters from the age of eight. Adam holds university degrees in science and law. He practiced law for 11 years, most recently as the Head of Legal and Business Affairs for Disney Interactive, Asia Pacific based in Tokyo. His love affair with food and cooking blossomed during this time and he returned to Australia in 2009 to compete in MasterChef. In July 2010 more than five million people tuned in to watch him win the second series of MasterChef, and his victory remains the most watched non-sporting event in Australian television history.

Under, Destination Flavour Scandinavia (which took out the ACTAA award for Best Lifestyle Program for 2016) and Destination Flavour Singapore (which was also nominated for an ACTAA in 2017). SBS Commissioning Editor for Food, Josh Martin, said: “The Cook Up is the biggest-ever commission in our network’s history. The series is 200 episodes of inspiration and entertainment for everyone.” Adam lives in Sydney with his wife Asami, their son Christopher and daughter Anna. Adam is a regular columnist for Fairfax Media’s GoodFood and Sunday Life magazines, and The Guardian newspaper. He speaks English, Japanese and basic Mandarin. Between his TV commitments and writing cookbooks, recipes and columns, Adam makes regular appearances at events and food festivals. In 2016, the Japanese government appointed Adam as an official “Goodwill Ambassador of Japanese Cuisine”. With more than 300K followers, Adam’s social media presence is ranked by Klout as the most influential in the Australian food industry. Adam is also UNICEF Australia’s National Ambassador for Nutrition.

In 2012 he began filming Destination Flavour – a food and travel series with SBS.

What was it that encouraged you and your family to move to Australia?

He has now presented seven highly successful series on the network – The Cook Up, Destination Flavour China, Destination Flavour, Destination Flavour Japan, Destination Flavour Down

I was only two-years-old so it was my parents’ idea.

You were a part of the Taste Great Southern’s 15th year in 2019. Tell me about that. It is fantastic to see the event grow into one of the State’s top food and wine festivals. The festival not only helps to showcase the region’s world-class produce, but also attracts many visitors which provides a boost to local businesses, tourism services and accommodation providers. It was a fabulous experience, and a very personal event that is well run. Are you currently cooking in a restaurant? No. Why did you leave a career in law to cook? I was a lawyer for 15 years and loved cooking, and I wanted to do something new. Your victory on MasterChef rated as the highest watched TV other than a sport. Why do you think this record has not been broken? There was a lot of interest in the show at that time and we didn’t have multi channels. What is your favourite TV show that you have been a part of? My new show The Cook Up on SBS. What was your toughest cooking challenge and how did you cope with it? I try not to do anything too hard. What is your favorite cooking style? All kinds. Australia is a multicultural place and I like that.

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When you have been in Perth did you eat out? If so what restaurants have you been to and what was your favourite? A good friend of mine, Max Veenhuyzen, took me out to lots of places when I was last in Perth, but the one that stood out was Lulu La Delizia in Subiaco. Ever done any culinary experiments that didn’t quite work out? I like to make things easy for people so I don’t have that problem. Do you have a favourite ingredient to use in your cooking? Seasonal stuff. What would you whip up for a romantic candlelit dinner at home? A simple pasta, as the least romantic meal would be me stressing in the kitchen. Any new books coming up? There will be a book coming out following the series of The Cook Up later in the year. What would be the most exciting thing you have done and what is next? I’ve been lucky enough to film some amazing food series throughout my career, but nothing compares to The Cook Up, by far the biggest project I have ever undertaken. I can’t wait for SBS audiences to join my guests and me as we chop, chat and sauté our way through simple and delicious meals each evening. The Cook Up will hopefully help Australians expand their repertoire and add some extra flavour to their home cooking. The Cook Up with Adam Liaw airs weeknights on SBS Food from Monday April 19 at 7pm and 10pm. It will encore on SBS Food at 11am weekdays and at 3:30pm on SBS’s main channel. SBS Food will air a marathon on Sundays from 2pm-4:30pm and the series is available after broadcast on SBS On Demand. By Scott Arnold-Eyers

our top drops

2019 Prunotto Barbera d’Alba

Woody Nook Velvet Rose

Region: Piedmont, Italy Venue: Impronta Web: www.prunotto.it

Region: Margaret River, Western Australia Venue: Seven Sins Perth Hills Web: www.woodynook.com.au

Tasting Notes: Prunotto’s Barbera d’Alba is ruby red with purple highlights. Grapey on the nose with fresh floral aromas of roses that blend with hints of ripe fruit and spicy notes. The palate is full and balanced.

Tasting Notes: Velvet Rose has an abundance of luscious berry flavours with an aromatic nose and a finish of lingering velvety smoothness. It is a ‘drink now’ style, equally delightful whether served at room temperature or chilled. The large white rose on the label turns deep pink when refrigerated.

We Said: Paired with the luxurious Cavatelli con Salsiccia, the 2019 Prunotto Barbera d’Alba introduced fresh acidity to the dish. This young red further accentuated the creamy truffle sauce.

2017 Corbera Nero d’Avola Region: Sicily, Italy Venue: Impronta Web: www.cantinacorbera.it Tasting Notes: A bright ruby red colour with purple reflections, this wine has floral aromas of geranium, fruity cherry, blackberry and mulberry with a characteristic spiciness of rosemary. Warm, soft and intense, it has a pleasantly tannic note, is broad and balanced. We Said: The 2017 Corbera Nero d’Avola is similar to an Australian shiraz with nicely rounded plum notes and paired well with the Ravioli alla Norma, a saucy pasta dish.

We Said: The Pan Seared Scallops served in a mild yellow coconut curry sauce was well paired with the Woody Nook Velvet Rose with its luscious berry flavours.

2015 Brygon Reserve The Bruce Shiraz Region: Margaret River, Western Australia Venue: Grove Bar & Grill Tasting Notes: This wine is deep red in colour with aromas of ripe red cherry, dark plum and an attractive spicy lift. The luscious palate is filled with black pepper and spice, dark chocolate and vibrant blackberry balanced by well-integrated oak. We Said: Served with the Smoky BBQ Ribs, the peppery flavours in the sauce were well balanced by the award-winning Brygon Reserve, Margaret River 2015 The Bruce Shiraz - a medium-bodied premium red wine.

our top drops

2020 Drift Sauvignon Blanc

Myattsfield Vineyards Mistelle

Region: Marlborough, New Zealand Venue: The National Hotel

Region: Carmel Valley, Western Australia Venue: Seven Sins Perth Hills Web: www.myattsfield.com.au

Tasting Notes: An intensely aromatic nose with matching palate rich with passionfruit, ripe green melon and guava flavours. These vibrant fruit characters are well balanced by a soft and lemony acidity, leading to a crisp and refreshing finish. We Said: Matched with the seafood platter, the 2020 Drift Sauvignon Blanc was a delightful accompaniment.

2020 Poggio Anima Grillo DOC Uriel Region: Sicily, Italy Venue: Impronta Web: www.poggioanima.com Tasting Notes: Aromas of white peaches and white plums combined with scents of wildflowers and a hint of mango. This wine is well-balanced and medium-bodied with a soft palate, fresh mineral notes and tropical fruit characters, and a very high-toned, fresh finish. We Said: Matched with the Stracciatella, this wine carved through the creaminess, while the saltiness of the prosciutto brought out the sweetness in the wine. I can’t think of a more perfect wine pairing to this dish.

Tasting Notes: Early harvest wine grapes were crushed, pressed and dejuiced before fortification with an aged brandy spirit and matured in ex-chardonnay barrels. Enjoy chilled as an aperitif or as a base to your favourite cocktail. We Said: The Myattsfield Vineyards Mistelle is a lovely fortified wine to finish your evening on. It has a delicate sweetness without being overpowering so it’s a great match with the tart flavours of the panna cotta.

2019 Alkoomi Riesling Region: Frankland River, Western Australia Venue: Seven Sins Perth Hills Web: www.alkoomiwines.com.au Tasting Notes: Lifted aromas of pink grapefruit zest, orange blossom and hints of musk, with intense yet delicate flavours of lime juice, green apples and florals. Bright, sherbety and lively on the palate with a precise mineral acidity. We Said: Served with the Fried Tandoori Popcorn Chicken with stir fried rice, cranberries, dill, chickpeas and raita, the 2019 Alkoomi Riesling has a crisp finish that was very complimentary.

cover recipe

Yellow Coconut Curried Scallops

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.

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INGREDIENTS 10 WA local scallops Avocado salsa 1/2 ripe avocado diced 50g cucumber diced 1/2 lemon juiced Spiced sour cream 1 cup sour cream 1tbsp cumin powder 1 garlic clove, minced 1 lemon juiced

FAMILY OWNED & OPERATED SINCE 1986

Phone 08 9345 2255 www.zeroz.com.au

Curry Sauce 1/2 red onion diced 300ml whipping cream 250ml coconut cream 2tbsp yellow curry powder 1 cup Stones Green Ginger Wine METHOD Combine avocado salsa ingredients, salt to taste, and set aside. Combine spiced sour cream ingredients, salt to taste, and set aside.

Make curry sauce by sautéing onion with a dash of oil until glassy. Add curry powder, stir for 30s to give the curry powder some heat. Add the ginger wine, bring to boil. Add coconut cream and whipping cream, bring to boil, salt to taste, and leave on gentle simmer. To cook scallops, heat a non-stick pan with a dash of olive oil. Once hot, turn heat down and sear scallops for 1min, turn and sear for 2mins. Be careful to not ignite the pan with the flame as you will give the scallops a bad flavour and colour. TO PLATE Use a ring cutter to pile avocado salsa in the middle of plate. Place scallops around the salsa. Ladle curry sauce on top of the scallops. Finish by drizzling spiced sour cream over the top. By Sebastian Sindermann of Seven Sins Perth Hills

More than an a day

JUICING is a great way to get more raw nutrients into your diet. It’s easier to drink a sweet potato with four stalks of celery and a couple of carrots vs cooking and eating them. Cooking also destroys some of the valuable nutrients we can get from cold press juicing. Sweet potato juice contains soluble fibre and antioxidants that promote the growth of good gut bacteria and contribute to a healthy gut. Sweet potato also strengthens the spleen and pancreas, helping them to remove toxins from the body. They even look like the pancreas, and can actually balance the glycemic index of diabetics. Carrots are well known in juicing circles as the ‘anti-cancer kings’ of the vegetable world. They contain antioxidants including alpha-carotene, lutein, beta-carotene and lycopene to name a few. Beta-carotene is the main nutrient when it comes to its cancer-preventing properties. The body converts beta-carotene into vitamin A, and it’s believed that beta-carotene can break down the protective mucous membrane around cancer cells. This juice has a good balance of veggies and fruits making it a perfect juice for lunch. The flavour is nicely balanced, with a clean texture and a touch of spice from the ginger.

CLOCKWORK ORANGE RECIPE Makes 1 litre Ingredients 1 sweet potato 1 orange 2 carrots 2 red apples 4 celery (stalks) 1 ginger knob (2cm) Method Wash the sweet potato well and, leaving the skin on, cut in half and then into thin slices. Skin the orange, leaving as much white pith as possible, and cut in half or quarters. Cut the carrots in half lengthwise, or in quarters if carrots are large. Remove the stems and any stickers from the apples and, leaving the skin on and seeds in, cut into half or quarters. Chop celery stalks into 5cm pieces (across the stalks to cut the long stringy fibre). Discard the leaves if you don’t like their bitter taste. Slice the ginger, leaving the skin on, into thin slices. Start this juice with the celery pieces, then add the apple pieces. Next juice the ginger slices. Then juice 3-4 sweet potato slices at a time, letting the juicer crunch and press before adding the next lot of slices. After the sweet potato has finished juicing, add the carrot pieces, one at a time. Again let the juicer press each carrot piece before adding the next piece. Finish the juice by adding the orange pieces to push through all the beautiful sweet potato and carrot juice. By Andrew Kelly of Kuvings Australia

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Glazed Ham, Pea & Herb Salad By Chef Nat Loaring of Samudera Artisan Food & Bakehouse for The Good Grocer

INGREDIENTS 1 free range Good Grocer ham on bone peeled, scored and clove studded goat cheese, dried cranberries, squeeze of lime and pea tendrils for garnish Pineapple Honey Glaze 2 ripe pineapples peeled and cut into 6 wedges 350g muscovado sugar 150g natural honey 250ml malt whiskey 2 cinnamon quills 50gm sliced peeled ginger Pea & Herb Salad 300g sugar snap peas trimmed 300g snow peas trimmed 200g frozen peas thawed 1 cup chopped mint leaves loosely packed 1 cup chopped parsley loosely packed 1 cup chopped coriander loosely packed 60 ml extra virgin olive oil 20ml red wine vinegar Murray River salt flakes cracked black pepper METHOD Heat oven to 180 degrees or, for best results, light kettle BBQ. (At Samudera we use our smoker on indirect heat with local peppermint wood.)

Grill pineapple halves over coals (or frypan) until golden. Blend until smooth and sieve into saucepan on low heat. Add remaining ingredients and reduce on medium heat until mixture thickens and becomes syrupy, then remove spices. Place ham on rack over a drip pan with 2cm water. Brush generously with glaze and cover with foil. Place in oven, kettle BBQ or smoker for 15mins. Remove foil and reglaze 4-5 more times every 8-10mins until the glaze is rich and sticky. Remove ham and rest 20mins. Whilst ham is resting, blanch all peas in boiling water for 45s, then refresh in iced water. Drain well and add to large bowl with herbs, olive oil and vinegar. Stir to coat evenly and season to taste. Carve ham and slice into bite size wedge portions. Add to salad and fold through gently. Serve generously in large shallow white bowls. Add crumbled goat cheese, dried cranberries and a squeeze of lime. Garnish with pea tendrils and cracked black pepper. Serves 4.

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Partying safely during a pandemic CORONAVIRUS does not seem to be going away anytime soon, but restrictions are lifting, and vaccinations are being rolled out across the country. Those affected by lockdowns are ready to reconnect with friends and family – celebrating birthdays and anniversaries, rescheduling weddings and corporate events, and hosting year-end get-togethers. Partying safely may be hard to navigate in the current climate, so here is some guidance. Unlike impromptu ‘scenes’ from back in the day, you need to give people plenty of notice before your event, as nothing is how it used to be. Giving people enough time to pencil in your event is imperative. Have conversations with guests and vendors ahead of time to set expectations for a safe gathering. Confirm with your guests that if you provide catering such as grazing boards, buffets, finger foods, donut walls, chocolate fountains etc. your guests feel comfortable eating from them. You may need to opt for individual meals to meet your guests’ expectations. Don’t be alarmed if your guests want to wear a mask. It’s entirely their prerogative, and you shouldn’t take offence that they are in your home and are still trying to maintain distance or keep their face covered. Similarly, some guests may want to repeatedly wash their hands. Be a gracious host and keep multiple bottles of hand sanitiser within arm’s reach in different corners of your home so

that people are never too far away from hand sanitiser. 10 KEY POINTS • Follow all Government health advice and restrictions. • Ensure all vendors have their COVID Safety Plans as required by law. • Any staff you are hiring for your event for food or beverage service must have completed the AHA COVID 19 Hygiene Course (mandatory for hospitality workers in WA only). • All staff serving alcohol must have their Responsible Service of Alcohol certificate as required by law. • There is no evidence that handling or eating food spreads COVID, but it is always important to follow food safety practices. • Avoid crowds and indoor spaces that do not offer fresh air from the outdoors. If indoors, bring in fresh air by opening windows and doors, if possible. • Try to give hired staff space to work so they can maintain their social distance as much as possible. • Ask guests not to attend if they are sick or to go home if they attend whilst sick. • Encourage your friends and family to maintain social distancing at parties by limiting the number of guests invited to suit the space you have. • Keep a list of your invited guests and attendance to your event for at least two weeks after the event for track and trace purposes.

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The perfect soft cheese

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T: (08) 9228 8878 Shop 5/400 Fitzgerald St North Perth WA 6006 E: info@sorges.com.au www.sorges.com.au A GUIDE TO ALL THINGS CHEESY FROM WA CHEESE WEEK

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r any errors and confirm your approval by fax or email.

A soft white mould or washed rind cheese when ripe and oozing gently from its skin is a beautiful thing to behold - soft textured, creamy, flavoursome and a delight to the palate. These tips from some of WA’s best cheesemakers will help you to find and eat that perfect cheese every time.

A fresh handmade soft cheese will have a ill not be held responsible for any errors that are not brought to our attention prior to publication. Colours best before (BB) date what will appear in the magazine due to a different printing process. This is a guide from the cheesemaker as to when they think it will be at its best – about six weeks from when it was made – and the rations as shown optimum time for the enzymes to do their work. This is not the day it will explode and Date: Signature: you have to throw it away. Look to eat it seven days either side depending on your taste.

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The BB date for camembert and brie is at the 5th week. Beyond six weeks, it may develop an ammonia ‘odour’ and slight surface discolouration. Cheesemakers generally sell their cheeses ‘young’, to give you the opportunity to eat the cheese at your preferred time. If you are ready to eat the cheese, buy the one at the front of the shelf – yes, the one that’s marked down Retailers will often begin to mark down the

price of cheese four-seven days before the BB date. They usually receive fresh stock once every week or fortnight so will have three or four different dates on the shelf. Always take the shortest date code as this will be the best eating – that means you get the best cheese at the lowest price. Put it at the back of the fridge and leave it alone If your selection has a long BB date, put it at the back of the fridge in an air tight container and let it ripen. This will give it a perfect environment to mature in, then check it about two weeks from the BB date. Carefully unwrap to check the progress. If it’s not ready, wrap it back up in the paper it came in, and pop it back in the container. Feel free to take a bit off if you can’t wait. Never wrap soft cheese in plastic Your white mould soft cheese is a living thing and wrapping it in plastic will kill the mould and the cheese will start to deteriorate. If it’s ready, eat it If you don’t think you can eat it all in one go, then cut off what you want and bring it to room temperature, as it should always be enjoyed at room temperature. By Howard Crump of Crump Agencies

VEGETABLE MOUSSAKA with creamed fennel and pistachio tapenade TOMATO SUGO INGREDIENTS 500g ripe roma tomatoes, diced ½ brown onion, finely diced 2 garlic cloves, crushed 3g ground cinnamon 10 basil leaves 20ml olive oil Method Heat oil in a small pot. Sweat onion till translucent, add garlic and cook for further 2mins. Add tomato and simmer for 25mins, until tomato breaks down. Add cinnamon and basil at the end of cooking, and season well with salt and pepper. When sugo has cooled, place in blender and puree. MOUSSAKA INGREDIENTS tomato sugo (recipe above) 3 large eggplants (cut 5 mm thick) 2 zucchinis (cut 5mm thick) 1 medium size sweet potato (cut 5 mm thick) 1 bunch basil (chopped) 1 bunch oregano (chopped) 100g smoked mozzarella, grated 80g parmesan cheese, grated creamed fennel (recipe below) shaved parmesan cheese 9 Brussel sprouts (cut in half), blanched and pan fried with butter until golden brown pistachio tapenade (recipe below) 1 punnet mixed micro herb salad 6 lemon cheeks, caramelised Method In a hot pan, sear all the eggplant, zucchini, and sweet potato slices on one side only and set aside. Season with salt and freshly cracked pepper. Brush oil on a baking tray and line with grease proof paper that covers the entire tray. Assemble layers of each vegetable (seared side face down), starting with the eggplant. On each layer, brush a thin layer of tomato sugo, and sprinkle with basil, oregano and both cheeses. Repeat layers until all vegetables are used. Pour the remaining tomato sugo on top and sprinkle the remaining cheese. Place in a preheated oven at 160 degrees for 25mins. Then lower temperature to 120 degrees and let dish cook for another 45mins. Chill the moussaka, with some weight pressing the dish.

Once chilled and pressed, cut moussaka into 6 portions. CREAMED FENNEL INGREDIENTS 2 medium size fennel bulbs 30g butter 140ml creme fraiche Method Chop fennel in quarters. Place all ingredients in a pot, bring to the boil and simmer (covered) for 40mins. Season with salt and pinch of white pepper. When cream has cooled, place in blender and puree until really smooth. PISTACHIO TAPENADE INGREDIENTS 120g pistachio nuts 4 garlic cloves 50g green olives ½ bunch parsley, cut into long, thin strips 1 lemon rind and juice 80ml olive oil 100g Greek feta, crumbled Method Soak nuts for two hours and wash well to peel off skin. Boil nuts and garlic in a pot of water with a pinch of salt until nuts are soft. Strain and mash nuts, then let cool. Mix the mashed nuts together with remaining ingredients. TO SERVE: Reheat moussaka in oven at 180 degrees for 12mins. Plate with creamed fennel, shaved parmesan cheese, pan fried Brussel sprouts, tapenade, micro herb salad, and caramelised lemon. Serves 6. By Chef Sooveer Baichoo of Cable Beach Club for Express Fresh

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EVERY

kitchen that produces or serves food also needs to clean dirty dishes and glassware - including your own home. In the food service industry the last area considered in the overall design seems to be the washing-up space, which is the busiest place with the highest operating costs.

Loading and Rinsing – have the correct racks for the product you are washing, and load them correctly. For best wash results, always pre-rinse with cold water – either manually or with a pre-rinse module, which is available with some brands and reduces water use and saves on labour.

More than ever, it needs to be looked at in greater detail, especially as poor design can cost money and increased work place injury risks.

Washing – most commercial machines work with a recirculating wash cycle, finishing with clean water on the rinse cycle at 82 degrees or higher. As water use is the same on all wash cycles, use the longest cycle for the best wash results. Heat condensing units also reduce energy costs.

Design of the space and process is critical to minimal handling, reduced chemical and water use, good sanitisation and great wash results. LEGISLATION Commercial machines must ensure the rinse cycle does not activate until the rinse water has reached 82 degrees, and the rinse contact time is no shorter than 12 seconds. Most brands offer this as a standard feature, as well as WaterMark certification, but it still needs to be checked before purchase as these standards are not universal in all markets around the world. DESIGN 80% of premises have glassware, crockery, cutlery and kitchenware – including larger items such as pots. In all washing-up areas, think about the following: Scraping – where you bring in the dirty items, remove excess rubbish and stack. Look at ergonomics with bin location and use plate scrapers above the bin.

Drying – most commercial dishwashers don’t offer integral dryers so bench space that allows for a minimum of two baskets to dry is needed. For polish free results, add a water filter to remove all contaminants from the water. Dryers may be required if there are lots of plastic items. Storage – use wash baskets that can also be used for storage, and enough storage space so that all washed items are kept clean and sanitised. As you can see, it’s just not about the machine you choose – the whole process requires careful thought. So make sure you talk to your dealer. By Brian Garcia of Moffat

www.comcater.com.au

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Going Bananas THIS year Carnarvon has had bumper crops of bananas due to favourable banana-growing weather. The message at the moment from banana growers is “eat more bananas”. Bananas are so versatile, but they don’t have a great shelf life. Besides eating them, there are the well-known ways of using bumper crops, such making banana cake or freezing whole, peeled bananas for smoothies. There’s even ‘instant’ ice cream – just break frozen bananas into a blender and process with a splash of milk, vanilla and honey, and perhaps some cocoa or berries. However, there are some more interesting ways to use bananas. Banana syrup is a delicious addition to milkshakes, ice cream, cakes or even cocktails, and is easy to make. For a simple syrup boil 1 cup of sugar with ¾ cup water and a pinch of salt for 10mins. Then add 4 sliced bananas (the yield is significantly higher if frozen first) and simmer for a further 10mins. Cool slightly, strain into a sterlised bottle, and store in the fridge. The banana that is strained out can be frozen into ice cubes and used in smoothies, added to cakes or dehydrated. If you are a kombucha maker, banana makes a tasty addition to the second ferment. Mash a banana with 1 tablespoon of brown sugar and some cinnamon. Put about ¼ cup into a widemouth 750ml jar, top with plain kombucha and

seal with a lid. Leave on the kitchen bench for a few days until it reaches the taste and fizz factor that you like, and place in the fridge to chill. It is a good idea to crack the seal regularly to reduce pressure if storing for any time. There is even a shrub (cordial) that can be made with bananas – cover sliced banana with apple cider vinegar in a sterilised glass jar. Seal with a lid and leave overnight. Shake occasionally, then strain out the banana and sweeten the vinegar with honey to taste. Banana skins are great in the garden as they can be composted or just buried directly in the ground. The peels can be marinated (in soy sauce, maple syrup, smoked paprika and garlic powder) and fried, to make a surprisingly crunchy vegan ‘bacon’ substitute. Recipes like these are part of the Food Waste Reduction workshops (free for members of 5000meals) that run on the second Saturday in each month in Bassendean for 5000meals, a food charity that uses fresh excess produce to make meals for people in need. Look them up on Facebook, or visit www.prepareproduceprovide.org By Araluen Hagan of 14K Brewery

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products For the chocoholics The Chocolate Milkshake Syrup by The Real Milkshake Co. is the best seller in their range. It contains up to 40% less sugar than other brands and uses unalkalized cocoa which creates a rich and silky smooth syrup without any bitterness. Each 1.5litre bottle makes up to 50 standard size shakes so you will also get value for money, plus it’s gluten free so give it a try today. For more information go to www.zeroz.com.au

Get your b uzz

on Jetpack H ard Coffee is not a coffe liqueur. It’s e a hard coffe e, made w love. A colla ith boration w ith local Tim Coffee Roas ely ters, Whipp er Snapper crafted this has creamy rich beverage us Upshot ‘new ing make’ whisk ey and blended it with Si damo, Ethi opian Hei variety cold rloom brew. It’s b een aged three mon for ths in ex-U pshot barre naturally in ls to fuse, and le ft unsweete You can drin ned. k this one neat, mixed over quality or vanilla ice cr eam for a b affogato. Fo oozy r more info rmation go www.whipp to ersnapperd istillery.com Espresso-ly good coffee The Saeco Royal is a classic coffee machine, and this newest model brings you more special features and cutting-edge technology for a professional brew every time. There is a capacitive interface with photo realistic selections, making selecting your beverage easier. There are eight grinder coarseness settings, and with its high performance steel blades, you can be sure you will get a fast and efficient grind. The large 600gram coffee bean container, large internal waste container, and 2.5litre water tank makes this machine perfect for your workplace. For more information go to www.vcmperth.com.au

The need for speed Do not be fooled by the small footprint of the MRX Xpress Speed Oven by Menumaster. This new speed oven takes up as little room as a microwave and does not require ventilation. This makes installation both flexible and economic. Not only that, but the MRX packs a pint-sized punch when it comes to power. Combining impingement, convection and microwave heating technologies, the MRX is the perfect commercial oven for reheating, browning, crisping and cooking a wide variety of items up to 15 times faster than conventional ovens. For more information go to www.comcater.com.au

products

Hospitality

in your

Home

Soy delicious The Alternative Dairy Co. Soy Milk is blended for a neutral taste to highlight flavour range in barista-made beverages. Made with 89% Australian products, the soy milk is lower in sugar than other brands, carb free and high in protein. Using non-GM pure soy isolate, this soy milk is highly soluble and easily digested. For more information go to www.altdairyco.com

Oh baby baby

Let Precious Belly take care of your child’s meal times with its nouri shing, wholesome baby and toddler meals. Ma de right here in WA , and with the convenience of home delivery, you can enjoy meals such as Chicken Quino a Risotto. Organic quinoa pro vides more protei n – just what growing bodie s need, and using salt and preservative-free bo ne broth and fresh produce you can be sure your child is gettin g only the purest ingredients. For more informati on go to www.preciousbelly.c om.au

Fast Food Try Mt Barker Chicken’s sensational new Thai Basil Chicken in the ‘heat and eat’ range, and let your taste buds transport you to Asia. Free range breast fillets offer the ultimate in gourmet convenience. Ready in just three minutes, and with two premium pre-roasted breasts in each pack, simply add your favourite sides for a quality meal. Pick some up today from your nearest Coles, Woolworths or independent supermarket. For more information go to www.mtbarkerchicken.com.au

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roduct. ’s newest p ’s e Bee Firm h T is b a m u q cu er, it Bee C A d sea cu an y e th n al o ith h ry and he Crafted w rts recove e likes aid in spo to d e n d g y si st rink, th de freshing ta re a efore. is b is d h support. T experience on’t have ts, it w n u ie d yo re h of whic urced ing so re ly ibly ainab and incred Using sust ino acids am te e ra th f yd o h l Aqua will contains al ls. Bee C is ve It . le ay n d e g re high colla d the enti u energise n go yo io p at e rm ke fo d in you an . For more lian-made also Austra u .a m beefirm.co to www.the

products Maturity Matters Brownes Dairy Mature Cheddar Cheese is made from fresh South West milk and uses all-natural, unprocessed ingredients. Cellared until perfectly ripe and ready, this traditional cheddar has a round and slightly fruity taste, well balanced flavor, and a characteristically crumbly texture to elevate your cooking. The WA-made cheddar is available at Coles, Woolworths, IGA and local independent supermarkets, as well as via the Brownes Dairy Milkos home delivery service. For more information go to www.homedelivery.brownesdairy.com.au

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WA fair trade coffee pods Developed for those who want to drink quality coffee, yet are short on time, these Micro Lote Pods are Nespresso-compatible, 100% compostable and freshly roasted and packed right here in WA. Not only that, but you can drink your Single Origin Colombian Coffee knowing it is a fair trade product, so profits are going back to the farmers who grow the beans. For more information go to www.microlote.coffee

Label this 14k Brewery is now offering custom labels on their range of non-alcoholic soft drinks, ginger beers and shrub sodas. Add an extra special touch to your special day or corporate function. Choose from seasonal flavours or have a custom flavour made just for your event. Give Araluen a call or email to discuss options and prices as no order is too small. For more information go to www.14kbrewery.com.au

music

Music through COVID With cafés and restaurants uncertain if they would remain open or not during lockdowns, it made it very hard for professional musicians to make a living. Facebook Live and online streaming have been the new norm for musicians during this uncertain time. We were heartened to hear that Fremantle’s National Hotel kept live entertainment going during Perth’s recent lockdown in April 2021 – even with punter numbers massively restricted. Many other venues cancelled their live entertainment, leaving musicians without a gig. We asked some Perth-based musicians how they dealt with and adapted to the situation, and I spoke with my brother who is a professional musician based in London to get another perspective.

CRAIG SKELTON I enjoyed the Facebook live sessions we did in the first lockdown. One of those was our own initiative (mainly to stop ourselves going stir crazy and also to entertain the neighbourhood), the other two were paid gigs hosted by the City of Armadale.

None of them raised any money nor were they designed to, and in the April 2021 lockdown I had five paid gigs cancelled, as many venues were forced to close. My current favourite restaurant to eat at is Chef & Co which is opposite the Civic Hotel and I really like playing at the Rosemount, Lyric Underground and The Ellington. CHARLIE SCOTT I did a few Facebook Live sessions when we went into lockdown in 2020 and thought they went well but everyone seemed to have a live stream, so it was a bit overdone. I decided to do something different and organised an interview-style show so I FaceTimed musicians and then screen mirrored them to my big TV

- it looked like a satellite type interview. I had local and country musicians talking about their music in this current climate. I had PayPal details but with no CDs or merchandise to sell, no money was raised. I heard other musicians did well selling CDs online through their own individual streams. I didn’t lose any shows in the second lock down in January 2021 so I was very grateful,

music but all gigs were unfortunately cancelled during the April 2021 lockdown. Blake and the crew at the Yanchep Inn looked after me with a gig almost every Friday night since October 2020 (a summer residency of sorts) and that’s only concluded due to the end of season and cooler weather. Karl and the team at The National Hotel have also guaranteed a regular gig every few weeks over the past two years, so I am very appreciative of their support. My favourite place to play and eat at includes the Cork & Bottle Bassendean for that intimate vibe; The National Hotel when we get a good sing along stomp going; and Gov’s Sports Bar on Rottnest Island for that big band rockin’ party vibe. ARI DAVIS During the main lock-down in March and May of 2020, live-streaming was such an amazing outlet for my music. I gained new fans and an unbelievably supportive live- stream community, with some reaching over 8K views. The live-streams helped me financially, with people donating through PayPal. I even sold and sent CDs around the world to Canada, US, Europe and plenty across Australia.

Many venues kept in contact with me during the lockdown to reassure me that when restrictions were lifted, they’d do their best to slot me in. Venues were always apologetic and supportive during these restrictions, so the support was certainly there. My favourite place to play and eat at includes a lot of pubs, cafes, restaurants and markets with great food. The pubs all serve decent meals, but Gypsy Tapas House in Fremantle probably stands out for me. Weekend morning markets and twilight markets also serve a huge range of food and being the musician, I’d always get free food. Creme Brulee after a gig goes down really well. BRANDON ALLEN I am a Perth-born saxophonist and I moved to London in 2000. Since then I have worked throughout the UK, Europe, the Middle East and parts of Asia. Before COVID, I was averaging 5-6 gigs a week covering numerous corporate events, weddings, and sessions around the UK; teaching privately and also working as a Jazz Professor at the Guildhall in London.

Pre-COVID, I was booked months in advance. Around February 2020, I probably had at least four gigs a week booked for months ahead and they suddenly stopped and were cancelled over one weekend. This impacted me financially, of course, but it also impacted me personally/psychologically. The National Hotel kept live music going which I think was a great support to musicians.

When the UK and European governments imposed the shutdown of the hospitality industry, theatres and festivals, all my booked gigs were cancelled for the foreseeable future, which meant most of my income was lost and I was forced very quickly to rethink how I needed to survive as a professional musician.

I decided that if I couldn’t perform in front of a live audience, I would need to start collaborating with other musicians equally affected by this change by making musical tracks and videos in an online capacity. I set myself projects to focus on in order to maintain my creativity and give myself purpose. I started to produce, mix and master my own music as I had already started getting my video editing skills together, and a collaboration series I had recently produced required me to learn how to split screen and sync audio and video, so I was forced to learn very quickly other ways to ‘perform’. My collaboration video series was a way for me to create some new music and challenge me with technology. It was also a way for me to reach out to other musicians I had wanted to work with before, and this new forum of connectivity made that come to fruition. ‘Out of Isolation’ was a series of collaborations that resulted in an album during the lockdown. I have refined my practice methods during this time and my priorities have changed in many aspects of my life. My involvement with online streaming, teaching and sessions has now increased, hopefully it will open up other income streams for me in the industry but nothing beats playing music live, and I am looking forward to the day that becomes the ‘new normal’ again. By Cam Allen

book reviews

By Sarah Schmitt

Books for COOKS Australia: The Cookbook by Ross Dobson Published by Phaidon Steeped in nostalgia, this book takes us on our own culinary journey, and one that has not often been easily understood. Ross Dobson tells us our story from indigenous Australians to the colonisation by the English, to the waves of immigration which saw the introduction of curry and garlic. As I turn the pages I am taken back to my grandparents’ home, and indeed my own. With simple meals such as corned beef, curried sausages, mince on toast and golden syrup dumplings, I remember my childhood, where ginger nut and Anzac biscuits were a staple. Even today my own family’s firm favourites are curried sausages, and Honey Joys for birthday parties. But there is more range than just these old favourites. Green curry, lemon chicken, pork belly banh mi, and dim sum make it into the book, signifying the wonderful diversity of our culinary identity. What I really love about this book is the short introduction to each recipe, where there’s a snapshot of history, origin story or quote from a well-known chef or food writer. It brings new detail to the understanding of each recipe. Rissoles are prefaced with quotes from the iconic movie The Castle, and fairy bread is revealed to have once been a cake-like batter baked in a loaf pan. My recipe picks are purely for nostalgic reasons. Apricot Chicken made the oldfashioned way with French Onion soup mix reminded me it was indeed a special night when mum cooked this. The Chicken Noodle Soup is perfectly simple yet completely nurturing, and the fork-filled biscuits take me back to church fetes and those dreamy days as a child when you did not have a care in the world. Lastly, you need to try the sausage roll recipe, with Aunty Aileen’s tomato sauce.

Modern Slow Cooker by Alyce Alexandra Published by Penguin Books This is a book of vegan and vegetarian recipes, using a slow cooker to make life easier and calmer. I love good vegan and vegetarian food and my slow cooker is also my favourite appliance in the kitchen, so I was excited to come across this book to review. The difference in cook times and heat in the different slow cookers can really impact these recipes so be aware you may need to check regularly the first time you try each recipe. The Thick and Saucy Veg Bolognese was so good, it fooled my husband into thinking it contained meat. It is very rich and quite heavy handed on the miso paste, which gives a lovely earthy depth of flavour so you might want to ease off it a smidge. My absolute favourite recipe in this book is the Satay Laksa which is nurturing, comforting, fulfilling and totally moreish. I also enjoyed the Smoky Pulled ‘Pork’, made with jackfruit. The liquid smoke is a terrific ingredient to play around with. A really quick and easy desert is the No Chocolate, Chocolate Pudding. Made with tapioca, just be sure to watch the cooking time as it does not take long. This isn’t a dish you put on when you leave for work, hoping for a decadent desert eight hours later. Overall if you are vegan/vegetarian or just like to mix it up this isn’t a bad little book to have on hand.

book reviews

Barbecue This! by Luke Hines Published by Pan Macmillan Australia It is no secret that I really enjoy Luke Hines’ recipes. His food is a lot of fun, full of amazing flavour and really easy to prepare. This book is a little different to Luke’s other health-conscious cookbooks. The focus is to encourage you to use your barbecue, and grill well. Luke gives a strong introduction to cooking styles and, while he uses a specific type of barbecue, I found his recipes very easy to adapt to whatever I had on the go, be it the kettle barbecue or just in the oven under the grill. The whole family enjoys anything I cook from Luke’s books and this one was no different. The Charred Chicken Burgers were a hit, as were the lovely Lamb Rissoles with apple and mint salsa. I really enjoyed the simplicity yet beauty of the Pumpkin Wedges with pine nut pesto, and the Turkish Chicken Kebabs with walnut sauce were rich, exciting and completely satisfying. The recipe that is the highlight is one that simply must be shared when you have friends or family over. It is his Ridiculously Good Rib-Eye, and that is not an exaggeration. The combination of Café de Paris butter with the homemade Worcestershire sauce is completely decadent, and the balance in flavours is perfect. Everyone at the dinner table was speechless with just how good this dish was and leftovers were packed up and sent home with guests.

30 Day Kick Start Plan by Joe Wicks Published by Pan Macmillan Australia Joe Wicks MBE is a fitness coach and the UK’s favourite PE teacher, who kept the UK’s children moving with his online PE sessions during lockdown. He is a charming lad and his book, which covers nutrition, home training and motivation, explains his 30 day fitness plan in detail. I was more interested in trying out his recipes, which have lots of flavour, are fun to make and cover a range of options from quick and simple, to a little more complicated. Depending on what you are in the mood for, there is something for everyone. My personal favourite is the Soy, Five Spice and Orange Chicken with Little Trees (which are broccolini – however broccoli will do the trick) which, with some rice, was a crowd pleaser. The Cumin-Spiced Lamb and Feta Fattoush was also delicious and the Chargrilled Chicken with MoJo Verde was fresh and cleansing. As a change from the usual satay, the Almond Butter Satay Chicken with Asian Slaw was delectable and kept us going back for seconds and thirds. My pick of all the recipes is now my new go-to lunch – the Mediterranean Halloumi Traybake. It is quick and easy to prepare, and tasty and filling to eat. I have lost count of how many days I have been eating this – it is that good. My one concern with this book is that the serving sizes are mostly for one person. Most of the recipes are quite easy to double and quadruple for your family. They are also easy to adapt, but some of them are a little more tricky to get the flavour balances right. But in spite of this my entire family enjoyed Jo’s food.

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

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A Uniquely Australian Outdoor Seafood and Brewery Magazine will notRestaurant be held responsible for any errors that are not brought to our attention prior to publication. Colours may

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Cellar Door

days a week, food, wine, PLEASE NOTE: Menu Magazine will not be held responsible for any errors that are not brought to our attention prior to publication. Colours may coffee, functions. appear different on screen to what will appear in the magazine due to a different printing process.

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cuisine & location guide

Cuisine Guide

Location Guide

COFFEE HOUSE Basil’s Fine Foods...................................... 41 Dante’s Coffee........................................... 23 Micro Lote Coffee...................................... 77 Open Plan Coffee Co................................ 25 The Herdsman Market............................... 45 Two Cracks Coffee..................................... 31 Whipper Snapper...................................... 39

BICTON Limones Restaurant................................... 72

FUSION Roasting Warehouse South Fremantle... I/B Samudera Artisan Food & Bakehouse..12/13 ITALIAN Dolce Bellissimo........................................ 73 Impronta..................................................... 15 Ischia Ristorante......................................... 72 MODERN AUSTRALIAN Avocados Bar & Grill................................. 73 Blasta Brewing Company.......................... 27 Bush Shack Brewery................................... 74 Cranked...................................................... 74 Esplanade Hotel Fremantle by Rydges... 14 Finlay’s Kalbarri.......................................... 72 Funk 2.0...................................................... 19 Grove Bar & Grill........................................ 18 Limones Restaurant................................... 72 Monty’s Café.............................................. 74 Pagoda Resort & Spa................................ 74 Seven Sins Perth Hills...........................10/11 Shelter Brewing Co.................................... 16 Ten Acre Block........................................... 72 The National Hotel.................................... 17 Two Birds Fromagerie............................... 72 Urban Soul Foods...................................... 73 White Salt................................................... 74 THAI Dusit Dheva By The Sea............................ 74

BURSWOOD Blasta Brewing Company.......................... 27 BUSSELTON Shelter Brewing Co.................................... 16 CHURCHLANDS The Herdsman Market............................... 45 CLAREMONT Dolce Bellissimo........................................ 73 COMO Pagoda Resort & Spa................................ 74 COWARAMUP (MARGARET RIVER) Two Cracks Coffee..................................... 31 DARDANUP (FERGUSON VALLEY) Bush Shack Brewery................................... 74 EAST PERTH Whipper Snapper...................................... 39 FREMANTLE Esplanade Hotel Fremantle by Rydges... 14 Micro Lote Coffee...................................... 77 The National Hotel.................................... 17

LEEDERVILLE Cranked...................................................... 74 Impronta..................................................... 15 MANDURAH Samudera Artisan Food & Bakehouse..12/13 MINDARIE Basil’s Fine Foods...................................... 41 NORTH PERTH Open Plan Coffee Co................................ 25 PERTH Ten Acre Block........................................... 72 Teom Kitchen............................................. 76 ROLLEYSTONE Seven Sins Perth Hills...........................10/11 SCARBOROUGH Monty’s Café.............................................. 74 SORRENTO White Salt................................................... 74 SOUTH FREMANTLE Roasting Warehouse South Fremantle... I/B SUBIACO Urban Soul Foods...................................... 73

HENLEY BROOK (SWAN VALLEY) Funk 2.0...................................................... 19

WANGARA Dante’s Coffee........................................... 23

HERNE HILL (SWAN VALLEY) Two Birds Fromagerie............................... 72

WATTLE GROVE Grove Bar & Grill........................................ 18

HIGHGATE Ischia Ristorante......................................... 72

YALLINGUP Rivendell Winery Estate............................ 73

HILLARYS Dusit Dheva By The Sea............................ 74

CATERING Cosmic Cocktails & Events....................... 75 Teom Kitchen............................................. 76 Urban Soul Foods...................................... 73

KALBARRI Finlay’s Kalbarri.......................................... 72 KELMSCOTT Avocados Bar & Grill................................. 73

SELF CATERING Rivendell Winery Estate............................ 73

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map

Mindarie Kalbarri 570km

Map not to scale

Henley Brook Hillarys Sorrento

Wangara

Herne Hill

Scarborough Churchlands Leederville

Subiaco

Highgate North Perth PERTH East Perth Burswood Wattle Grove

Claremont Como

Bicton Fremantle South Fremantle

Kelmscott

PO 62, Scarborough WA 6922 • P (08) 9430 6007 • W www.menumagazine.com.au • E info@eyersrocket.com.au • ABN 50 880 398 494 Roleystone

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what's happening

What's on your plate? AUGUST GOOD FOOD AND WINE SHOW (30 July-1 August) The perfect day out for food and wine lovers. Enjoy a fantastic day out with friends at the Perth Convention & Exhibition Centre, and wander through the show, sampling from hundreds of stalls, chatting to winemakers and distillers and hearing their stories. Join in the fun of a masterclass from wine and cheese pairing to whisky tasting, graze pop-up restaurants, then sit back and be entertained by your favourite chefs as they demonstrate their delicious recipes live on stage. For more information go to www.goodfoodshow.com.au PERTH GIN & FOOD FEST (6-8 August) Distillers will be strutting their stuff and serving G&Ts for you throughout the sessions at the Naval Store Canning Highway, Fremantle. Meet craft distillers from all States and learn about their gin as you sample their product – which will be matched to a range of artisan tonic waters in a little ice. Bottle sales will be available. There will also be food demonstrations and food stalls providing a range of tasty treats for purchase, including the outstanding food warrior Brendan Pang with his street food - dishing up his Bao Buns. For more information go to www.ginpalooza.co TOODYAY INTERNATIONAL FOOD FESTIVAL (14 August) Support the water sports men and women from the banks of the Avon and Swan Rivers as competitors, both national and international, take on the 124km challenge of white water, tight turns and long flats. You will have the perfect view of the Avon Descent, while you enjoy the Toodyay International Food Festival at Stirling and Duidgee Parks, Toodyay. Lap up the live entertainment and explore the stalls from 10am-4pm. Taste your way through the best regional and national products, and try out the great food, beer, wine and cider on show. Be entertained with a diverse range of performances inspired by cultures from around the globe. There will also be plenty of entertainment to keep the kids busy in this free fun-filled day for the whole family. For more information go to www.avondescent.com.au or www.toodyay.wa.gov.au

WHISKY LIVE PERTH 2021 (20-21 August) Featuring premium whiskys and spirits, this tasting event at the Pan Pacific Hotel Perth is one not to be missed. With masterclasses, food, plus whisky guide and glass included in the price, you will learn as you enjoy sampling what Western Australia has on offer. Bottles are available to purchase while you are there, so bring along some friends and enjoy a great day out. Please note this is an 18+ event only. For more information go to www.whiskylive.com.au

SEPTEMBER ROBE RIVER RODEO (3-4 September) After skipping last year due to the global pandemic, 2021 will be the 25th Robe River Rodeo. Held just outside the Pilbara town of Pannawonica, this event is the biggest event on the Pilbara Rodeo Calendar, attracting up to 3,000 competitors and spectators from all over the State, and is a festival for all ages to enjoy. There will be live music, plenty of food and drinks, and the usual rodeo events going on in the arena. Slap on an Akubra and some cowboy boots and get into the spirit of the rodeo. For more information go to www.roberiverrodeo.com

what's happening CHIDLOW BBQ FESTIVAL (11-12 September) Hosted by the Chidlow Tavern, this event features an internationally sanctioned KCBS master series BBQ contest. After you grab yourself something to eat, head over to the markets which will feature handmade and bespoke items by some of Perth’s best creators. Enjoy kids’ entertainment, buskers and meet the BBQ teams. This event is family-friendly and free entry for spectators. For more information go to www.chidlowtavern.com.au SHORE LEAVE FESTIVAL (24-27 September) This four-day event in Geraldton celebrates the culture, food and adventure that makes the Midwest region unique. Experience a once-in-a-lifetime dining experience with the Abrolhos Long Table Lunch on the Abrolhos Islands. A central focus of the festival will be the Beach Price Markets at Fisherman’s Wharf, showcasing Geraldton’s seafood and regional produce. Visitors will experience a bustling seafood market with a diverse range of fresh seafood for sale, and live cooking demonstrations with celebrity chefs, all while enjoying a beer and some tasty seafood treats. For more information go to www.shoreleavefestival.com.au

OCTOBER UNWINED (23-24 October) This proudly Western Australian affair will be held at Market Square Park in Subiaco from 11am-6pm on Saturday and 11am-5pm on Sunday. More an exhibition than a market, you can discover new wineries and expand your wine horizon. During this celebration of our State’s fine fresh food and beautiful wine, take a chance to relax while enjoying the live music and the wonders of what Western Australia has to offer in food and drink. Cooking demonstrations will be held, along with wine tasting classes and wine appreciation seminars that will be held twice daily. For more information go to www.wineandfood.com.au

IGA PERTH ROYAL SHOW (25 September-2 October) The annual Perth Royal Show held at Claremont Showgrounds features cooking demonstrations from international and national chefs at the cooking pavilion, and classes in cake-decorating and cooking for kids. Be sure not to miss the land of smoothies, cheese toasties, a chocolate fountain, gelato, yoghurt and cheese at the Brownes Dairy pavilion. Follow the yellow brick road, see Sesame Street’s Elmo and Friends, as well as Peppa Pig and her brother George, or visit Kiddie Land. Check out the sand sculptures, the aerialists, the daily fireworks displays and all the other entertainment for all ages. There will be show bags, fairy floss and enough petting pens and baby animals to fill up on cute factor, not to mention the joy rides in Sideshow Alley that will give you a white knuckled rush. For more information go to www.perthroyalshow.com.au

NOVEMBER FREMANTLE BEERFEST (12-14 November) One for the beer lovers with the largest collection of Western Australian producers all in one location at Esplanade Park, Fremantle. There will be craft beer, cider, wine and cocktails, not to mention master-classes, beer-food pairing and free tastings. With plenty of gourmet food options, roving performers and live-streamed sports there is something here for everyone. For more information go to www.beerfestivals.com.au MARGARET RIVER GOURMET ESCAPE (17-21 November) The ultimate in culinary adventures, this year will deliver a program showcasing the best of Margaret River and Western Australia through a lauded line up of wine and food personalities. Experience viticulture excellence in this beautiful coastal town with its own unique culture and setting. The festival spreads across the town from the beach to the wine estates, with the main event being at Leeuwin Estate. If you revel in beautiful beaches, lazy long table lunches and fine wine, this should be at the top of your to do list in 2021. For more information go to www.gourmetescape.com.au

what's happening

DECEMBER GEORGE STREET FESTIVAL (5 December) Enjoy East Fremantle’s favourite community celebration with an afternoon of artisan fare, food and market stalls. From 11am- 6pm you will find accessories, art, clothing, craft, gifts, gourmet food, health & wellbeing, homewares and jewelry for sale. Live music will be on the main stage and roving or busking on the street – and you can enjoy fun family activities such as an amazing animal zoo, face painting, a bouncy castle and giant games. It’s the perfect way to greet summer with a warm ‘hello’. For more information go to www.eastfremantle.wa.gov.au

sample produce grown in the region and prepared by some of Western Australia’s best chefs. Enjoy a long table lunch under cherry trees laden with fruit. For more information go to www.cherryfestival.com.au

JANUARY PERTH CUP ASCOT RACECOURSE (1 January) Find a fabulous hat, frock up, suit up and start the New Year with style and pizazz at the Perth Cup. The ultimate social event of the racing season, this 9-race program is set to get the blood pumping and the good times going. Whether it’s a gastronomical experience or a laidback snagger sanga, there is something for everyone. Spectators can enjoy the glamour by hanging out at a range of venues on the day. Keep an eye on the website for up to date information about the options that will be available. For more information go to www.perthcup.com.au

MANJIMUP CHERRY HARMONY FESTIVAL (11 December) With a wide range of activities, performances and displays to experience, visitors can enjoy local wine and food. Cooking demonstrations by well-known chefs from across the country will be held throughout the event. Concerts and street theatre add an extra element of fun for the whole family. One of the features is the ‘Tastes of the Southern Forests’ avenue where guests can watch cooking demonstrations and

Farmers' Markets A wonderful way to give back to the community, this is where you’ll find the freshest of the fresh. Support your local producers and stock up the pantry from your local farmers’ market. Albany Farmers’ Market: Saturdays 8am-12 noon, Collie Street Bayswater Growers’ Market: Saturdays 8am-11:30am Busselton Community Garden Market: Second & fourth Saturday of each month, 8am-12 noon Busselton Foreshore Markets: First, third & fifth Saturday of each month, 7am-12 noon, Signal Park, Busselton Dunsborough Growers’ Market: Saturdays 7am-3pm Farmers’ Market on Manning: Saturdays 7:30am-12:30pm, Karawara Freshie Farmers’ Market: Saturdays 7:30am-11:30am, Claremont Growers’ Green Farmers’ Market: Every Sunday 8am-12pm, Beaconsfield Kalamunda Farmers’ Market: Sundays 8am-12 noon Kyilla Community Farmers’ Market: Saturdays 8am-11:30am, North Perth Manjimup Farmers’ Market: First & third Saturday of each month

Margaret River Farmers’ Market: Saturdays 7:30am-11:30am Mt Claremont Farmers’ Market: Saturdays 7:30am-11:30am Palmyra Western Farmers’ Market: Sundays 8am-12 noon Perth City Farm Organic Growers’ Market: Saturdays 8am-12 noon, East Perth Poynter Farmers’ Market: Fortnightly Saturdays 9am-12noon, Duncraig SJ Farmers’ Market: Saturdays 8am-11am (Sep-Mar) & 9am-12pm (Apr-Aug), Mundijong Stirling Farmers’ Market: Sundays 7:30am-11:30am Subiaco Farmers’ Market: Saturdays 8am-12 noon Victoria Park Farmers’ Market: Sundays 8am-11am, East Victoria Park Wanneroo Markets: Fridays, Saturdays & Sundays 9am-5pm, food court and market bar open Thursdays 9am-5pm For more information go to www.farmersmarkets.org.au

BALANCED SOY FOR BREWING JOY Backed by the pioneers of plant milks in Australia, we took a decades-old soy milk recipe and perfected it for cafe. It works with a variety of barista-made brews for a balanced cup without the beany aftertaste.

#ALTERNATIVEBYNATURE @altdcbarista /altdcbarista altdairyco.com

Menu Magazine - Issue 30

Articles inside

RETHINKING WASHING-UP SPACE (Industry Column

WHAT’S ON YOUR PLATE (What’s Happening

THE PERFECT SOFT CHEESE (Specialty Food Column

KAKADU PLUM (GUBINGE): AN INDIGENOUS SUPERFOOD (Health KOMBUCHA 101 (Health) 44/45 THE SECRETS OF SOY (Health) 46/47 HOSPITALITY WEEK IN MARCH (Industry) 48/49 SLIPPING BETWEEN PERTH’S SHEETS (Travel) 50/51 BREAKING RECORDS WITH ADAM LIAW (Celebrity Chef) 52/53

MORE THAN AN OJ A DAY (Juicing Column

SO MUCH MORE THAN CIDER (Funk 2.0

GLAZED HAM, PEA & HERB SALAD (Easy Meals Column

PARTYING SAFELY DURING A PANDEMIC (Catering Column

NEW GROVE IN PERTH FOOTHILLS (Grove Bar & Grill

SOURCING THE BEST COFFEE BEANS (Coffee) 22/23 COFFEE CREATING COMMUNITIES (Coffee) 24/25 BEER FOR DESSERT (Beer) 26/27 READY-MADE HYBRID BEVERAGES (Beer) 28/29 CELEBRATING 30 ISSUES OF MENU MAGAZINE (News

LUXURY AND OLD SCHOOL CHARM IN FREO (The National Hotel

A HOLIDAY AT HOME (Seven Sins Perth Hills) 10/11 NOT TO BE UNDERESTIMATED (Samudera Artisan Food & Bakehouse) 12/13 ANYONE FOR TEA? (Esplanade Hotel Fremantle by Rydges

MESSAGE FROM THE MINISTER OF TOURISM (Polly & the People

AN ITALIAN WELCOME (Impronta

LOCAL PATRONAGE SUCCESS (Shelter Brewing Co

COMPANY DETAILS (Team

MENU PEOPLE (Contributors

EDITOR’S ENTRÉE (Introduction

LETTERBOX (Letters to the Editor