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

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

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.

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 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.

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

“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

“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

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