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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