Menu Magazine - Issue 31

WA’S GUIDE TO WINING AND DINING • ISSUE 31

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letters to the editor

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n the previous issue we asked you to vote for your favourite local bakery. We received 179 votes for 28 different bakeries. Here are your top 10:

BAKERIES 1. Samudera Artisan Food & Bakehouse, MANDURAH 2. Chu Bakery, HIGHGATE 3. Miller and Baker, PERTH 4. Seagulls Bakery, SAFETY BAY 5. Wild Bakery, FREMANTLE 6. Mary Street Bakery (Various Locations) 7. Blue Sky Bread, ROLEYSTONE 8. Harvest Boulangerie, SCARBOROUGH 9. Cowaramup Bakery, COWARAMUP 10. Bred Co, ALBANY Please keep your letters coming in to us at info@menumagazine.com.au as we love hearing from you. In the next issue we will publish a list of your favourite burgers, so please write in and let us know your favourite, and the burger joint you bought it from, and why.

Love the 4 for $10 after 3pm at Mary Street.

Paul It has got to be Toodyay Bakery. That place is amazing.

Kat You may remember me contacting you last year to suggest visiting two new venues in Mandurah – Samudera and Brewvino. Both are excellent venues that I visit often. I was so happy to see Samudera in the last issue and want to put my vote forward, as they are the best bakery hands down. Cheers also for the honey drinks I won. Now you need to write something about Brewvino.

Alex

Letterbox Cheers for that Alex. I do remember your letter and you were not wrong about the size of those chicken parmigianas. Thanks for continuing to write to us and we will see if Brewvino may appear in an up-and-coming edition soon.

Ed Seagulls Bakery in Safety Bay for sure is the best. I just go there way too much. Their sourdough is amazing and you can’t leave without their almond croissant and a cannoli.

Amy First time I have read your great magazine.

I was a fine dining chef for over 20 years. Firstly, Sarah Schmitt’s piece on Seven Sins restaurant was a great read which spoke of all things German, including the chef and owner Seb’s passion for food. Then I went there looking for German dishes but was left sorely wanting. His choice I guess.

Secondly, the kombucha article. Again great, and as a devoted kombucha brewer would like to share, that by putting six or so sultanas or raisins in with the second brew, you get all the fizz you can ask for.

Is it possible to subscribe or is it an Industry only publication? We are soon to open our B&B here in Wickepin.

John Thanks for the feedback John. The magazine is available at newsagents and Independent Supermarkets until they sell out. Failing that you can subscribe online here: www.isubscribe.com.au/menu-magazinesubscription.cfm Keep us posted as to when you open.

Ed

Leaders in Foodservice

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Massive thanks to Menu Magazine and VCM Coffee Machines for my new coffee machine. I have always wanted a machine in my office and now I have one. The coffee tastes great and we really love the unique flavours that I can get with this.

Peter No worries. We like to hear how the winners of our prizes are going. We also heard back from Daniel and Kelly who won our BeeFirm packs too. Go to page 21 to enter the competitions for this issue and good luck.

Ed Thank you for your lovely send-off for Frances in the last issue. She was an amazing person and I loved reading her contributions in Menu Magazine.

Shelly Love following your competitions online. We’re always busy taking down ideas for morning tea.

The Staff at STA Print Hey I just want to do a shout-out to Westfield Karrinyup Shopping Centre. I went to check it out now it is all opened up, and I am impressed.

The space is really nicely used and the area where the restaurants are is just great. It has a fun, relaxed family-friendly vibe. I don’t mind the shopping either. And while it is enormous, it only took getting lost a few times before I found my bearings and could easily navigate my way around.

Amy Good call Amy. We have featured two of the new venues in this issue. Make sure you visit Graze & Tipple for their amazing cheese and Good Company for their share plates.

Ed

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just cannot believe how busy it is out there. It’s fantastic, but there are lots of businesses understaffed and not many people getting a break.

I guess it is better that than the alternative.

This has been a fun issue to put together.

We have featured Restaurant & Catering Associations Chef of The Year “Caleb Azuka” on the cover and followed up with an array of new venues for you to explore, including a couple at the recently refurbished Karrinyup Shopping Centre, and winners of recent hospitality awards.

Carmen and I judged a burger competition for LITT Burger of Origin, and stumbled across some amazing stories of success and technical advancements in this issue, including a local guy who has over a million YouTube subscribers for his cooking show; an app to compete against the likes of Facebook and a robot that may be serving you food and drinks sooner than you think.

My daughter discovered bubble tea and it seems lots of other people have too, so I have taken a look at how it is made, where it comes from and where you can get it, with a big thanks to Jade.

We are concerned that the coffee industry may be left hamstrung due to frosting in Brazil and a war in Colombia. Our deepest fear may be realised and prices could go up. We have got the amazing Gail Williams to investigate this, as well as the history of the humble pie to vale the recently departed Villi of Villi’s Family Bakery.

Jeremy takes us through the hazy IPA boom that is currently hitting Australia. I wonder what beer will be next? I thought with Feral Brewing Company turning 30 next year they may re-release Feral White, but I am told wheat beers are not that popular these days. Prove me wrong.

Sarah delves into the phenomenon of shipping container bars and cafés, how to survive Dry July and looks at the benefits of sourdough on gut health.

I have been concerned about the future of the hospitality industry, so I went to see what our high schools are doing to educate and develop its future. I also had a sneaky chat with Matt Preston about his new book and his journey so far.

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All my English friends keep going on and on about Yorkshire Pudding and how amazing it is. I have had a few and now there is a guy in Perth making them fresh, so I have gone back to 1737 when they were first invented to do some research.

Carmen looks into the modern bar set up and how versatile modular bars can be. She also takes us to Busselton to tell us about the new Origins Market that is offering a new and unique way to showcase local produce in the South West.

Enjoy.

Scott

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 FOR TOURISM (Polly & the People) Profiles CALEB’S STORY (Caleb Restaurant & Bar) SIP AND NIBBLE (Graze & Tipple) CAN I TELL YOU A SECRET? (Gioia On The River) FRENCH WITHOUT THE PRETENSE (Nicko’s Kitchen) A TASTY TWIST (Waterwall Restaurant & Bar) GOOD FRIENDS & GOOD WINE (Good Company) SOME JUICY NEWS (Júsea Catering & Events) THE BEST OF BOTH WORLDS (Brugan) SOUL FOOD & GOOD VIBES IN WEST PERTH (Fat Boyz Small Bar)

2 4 6 7 8 9

10/11 12 13 14 15 16 17 18 19

Cover Picture Caleb Restaurant & Bar Profile pages: 10/11 Recipe: 56 Bite size pics pages: 72-75 Photography: Scott Arnold-Eyers

Prizes COMPETITIONS/SUBSCRIPTIONS 20/21 Features COFFEE PRICES TO RISE (Coffee) HAZE CRAZE (Beer) THE YORKSHIRE PUDDING (Food) NICE AS PIE (Food) PERTH’S THRIVING ENTREPRENEURIAL SPIRIT (Innovation) SNACK BOX SIZED – THE APPEAL OF THE CONTAINER CAFÉ (Industry) DOES YOUR CAFÉ HAVE BUBBLE TEA? (Beverages) SURVIVING DRY JULY (Beverages) THAT GUT FEELING (Health) OUR SCHOOLS ON HOME ECONOMICS (Education) PERTH’S POP-UP REVOLUTION (Industry) WA HOSPITALITY AWARDS (Awards) BUSSELTON’S ONE-STOP FOOD HUB (Travel) WHY NOT – MATT PRESTON (Celebrity Chef) Columns RAGU AL‘ OLIO (Cover Recipe) A HEALING ELIXIR (Juicing Column) CHARGRILLED TIGER PRAWNS WITH CHORIZO BUTTER (Easy Meals Column) GRAZING TIPS FOR SUMMER (Catering Column) EASY BREEZY SIPS (Cocktails Column) BURRATA, COMPRESSED NECTARINES E BRESAOLA (Fresh Produce Column) COVID SUPPLY ISSUES AND THE IMPACT ON YOUR BUSINESS (Industry Column) FIRE CIDER (ECO Column)

22/23 24/25 26/27 28/29 30/31 32/33 34/35 36/37 38/39 40/41 42/43 44-48 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 LOCAL MUSIC & LOCAL HAUNTS (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

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Publisher Scott Arnold-Eyers

Seafood All Australian Red Emperor, Coral Trout, Goldband Snapper, Barramundi, Tasmanian Salmon, Scallops, Oysters, Crayfish

Meat And Poultry Scotch Fillet, Porterhouse, Beef Fillet, Premium Mince, Chicken Breasts, Thighs, Tenderloins, Mince, Pork, Lamb

Editors Assistant Sarah Schmitt Menu Writers Scott Arnold-Eyers, Chef Caleb Azuka, Chef Fabio Concas, Brian Garcia, Georgina Goss, Clint Gurney, Araluen Hagan, Paul Hindle, Carmen Jenner, Andrew Kelly, Chef Rob Nixon, Leroy Rawlings, Jeremy Sambrooks, Sarah Schmitt, Charlie Scott, Danica Scott, Gail Williams Design Cam Allen Design Legal & Finance Manager Dianne Arnold-Eyers Contributing Photography Ryan Ammon, Scott Arnold-Eyers, David Bailey, Bottleshots Photography, Sean Breadsell, Meaghan Coles, Donald Stuart Collins, Gary Dowse, Babett Fekete, Araluen Hagan, David James, Matt Jelonek, Carmen Jenner, Outre Social Media, Brandon Stockbridge, Bronte Taton, Danica Zuks 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: P.O.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

“I have been using Squiddlies for over 5 years in my restaurants.

They have a great product and their service is exceptional” Sebastian Sindermann of Seven Sins Perth Hills

Wholesale and Retail 72 Raeburn Road, Roleystone 0427 720 529 • www.squiddlies.com

Distributed to selected independent supermarkets, newsagencies (through GAC Distribution), as well as selected bars, cafés, restaurants and hotels throughout Western Australia.

Menu Magazine is published bi-annually. To subscribe, head to page 21.

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 cannot believe how fast 2021 has disappeared on us. It has been a blur of activity and fitting in catchups with friends along the way. For me, my favourite way to do this is cooking for everyone. I love feeling connected to the food I cook with long hours on a weekend spent preparing a feast. It’s even better when I have produce fresh from our veggie garden.

Then I love to watch my friends enjoy the meal. It fills my soul cup in the best way. So, writing about gut health this issue is a bit of a passion area, as it talks about that connection and how it impacts our health and wellbeing. Happy 2022 everyone; may the year be filled with beautiful food and our favourite people.

Sarah Schmitt This September, I certainly had a couple of insightful days while judging the LITT Burger of Origin competition. Apart from the precariously towering burgers crammed with decadence, I learned about an exciting new social media platform called LITT and how Rob Nixon from Nicko’s Kitchen impressively attracts over 1.24 million subscribers to his YouTube channel. All while we were served burgers by a robot waiter and filmed stuffing our faces. I soon escaped this moment of insta-fame and headed south to Busselton to the Origins Market, showcasing over 60 outlets including coffee, organic fruit and vegetables, local cheeses, a butcher specialising in Balinese delicacies, gelato and oysters. Thankfully, there wasn’t a camera in sight as I gorged myself silly and suffice to say, by the end of it was well and truly pickled and shucked.

In the past six months I’ve been doing what most craft beer afficionados have been doing – drinking a lot of hazy IPAs. This relatively new beer style has taken the craft brewing industry by storm and it seems that nearly every brewery is making one.

Their quality keeps on improving too, as brewers gain experience in making this notoriously tricky beer style.

I also had the pleasure of dining at Nicko’s Kitchen, where I enjoyed some seriously good French cuisine and warm hospitality from Rob and his team. It was there that I discovered Barbera, which could be my new favourite red wine varietal.

Jeremy Sambrooks My experience of eating out has shifted over the last few years, adapting to my family circumstance and largely focussed around finding appropriate venues to entertain my two-year-old. Outdoor spaces, toy corners, prompt service, two marshmallows with a babychino and generous serves of chippies for the win. I am also fond of booths which offer the bonus of containment. With that in mind I was appreciative of the opportunity to visit Fat Boyz Small Bar, where indulging in a cocktail at lunchtime and a double stacked burger, in adult company, felt like a treat on multiple levels. Fatz Boys has booths, prompt service and very friendly staff so would be absolutely suitable for a family soiree, but I enjoyed taking the time to enjoy the meal and the vibe, without the company of my little person.

Danica Scott

Carmen Jenner 2021 was certainly an interesting year. WA has dealt pretty well overall with the pandemic and its associated issues. The lack of international tourists has been compensated for by the increase in local tourism and the regions have done well, despite staff shortages and limited accommodation in some areas. Most people have now been vaccinated and it looks like the borders will soon be opening. I profiled a couple of unusual places for this issue – Graze & Tipple in Karrinyup Shopping Centre and Jusea, which is actually a catering company. I celebrated a birthday dinner at Seven Sins in Roleystone and had a couple of great lunches with a bunch of girlfriends – at Dusit Dheva by the Sea at Hillarys Boat Harbour and Impronta in Leederville. Looking forward to the next one which will be at Limones in Bicton – we like to spread it around.

Having lived and worked in London, New York, Sydney and now Perth, I have experienced fine food and drink from across the spectrum, from Michelin starred restaurants to beachside shacks.

Every level has proven capable of both delight and disappointment, so I articulate the challenge in finding winners as locating the right food at the right price. The late lamented Marchetti’s Latin in Melbourne remains a memorable white tablecloth experience, while Rico’s Peruvian on 8th Avenue in New York has fluorescent lights and plastic tablecloths, and serves a $15 ceviche that is second to none. Locally, the CBD’s Petition Kitchen is an upmarket favourite and Subiaco’s The Red Chair Thai takeaway, is a superb cheap eats.

Paul Hindle

Georgina Goss

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out and about

Menu Magazine Competition winners

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polly and the people

Message from Hon David Templeman

Minister for Tourism Welcome to Western Australia and the 31st edition of Menu Magazine.

W

elcome to Western Australia and the 31st edition of Menu Magazine.

For more than 15 years, Menu Magazine has provided locals and visitors with an insight into some of WA’s best restaurants, cafes, bars and culinary experiences; highlighting the latest trends and new products in the State’s thriving food and beverage scene.

In this first edition for 2022, Menu features some of the latest beverage trends, including Hazy IPA’s, Bubble Tea and the Dry July initiative. It also explores the growing number of shipping container cafes, new bar fit outs, and home economics at schools. Wellness trends feature, with a focus on gut health; as well as regular articles on design, wine, products, education and events.

With such a varied landscape and climate, WA is home to exceptional food and drink experiences, including its nine wine regions, top restaurants, fresh produce and culinary events which can be found throughout our beautiful State.

Keep an eye out for upcoming events showcasing the best of WA’s food and drink offerings, including Taste Great Southern (5-15 May) and Truffle Kerfuffle (24-26 June) in the South West region, and the Boab Metals Ord Valley Muster (13-22 May) in the Kimberley.

The Margaret River region has recently welcomed the opening of Origins Market in Busselton, a community of more than 60 makers, growers, producers and artisans, bringing both a unique market experience and an innovative small business development opportunity to life in the heart of the South West.

In the port city of Fremantle, a number of new boutique breweries and urban distilleries have recently opened, including Running with Thieves in South Fremantle, Calamity’s Rod next to the Hougoumont Hotel, Republic of Fremantle Distillery, plus Gage Roads Brewery’s first public-facing venue, located at the historic Victoria Quay A Shed at Fremantle

Harbour. A selection of new spirits can be found a little further afield from Broome’s Moontide Distillery in the North West, down to Esperance Distillery Co in WA’s Golden Outback region.

With an ever-expanding selection of growers, producers and venues, it is an ideal time to discover why WA is internationally recognised as a destination of choice for gourmet travellers.

I hope you enjoy this edition of Menu Magazine and that it inspires you to discover more of WA’s incredible culinary experiences.

HON DAVID TEMPLEMAN MLA MINISTER FOR TOURISM

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profile

Caleb's Story “For me it’s a really beautiful thing to be here. Each day I keep asking myself – how can I evolve, how can I get better, how can I inspire people”.

The first dish we were presented with was Caleb’s famous Burrata: House-made mozzarella ball stuffed with Puglia Italy mascarpone cheese infused with Margaret River truffle honey. Caleb tells me combining Italian cheese with West Australian Truffle Honey is unique, like bringing the best of the two continents together. This little parcel sits on balsamic vinegar and white truffle cream, with basil and paprika emulsion drops. Dig into this soft cheese and smear it over the bread it’s served with, being sure to pick up the sweet delicious balsamic and truffle cream as you do. This dish is delicate, a great starter and while the serving size is generous, it leaves you wanting more. The dry, crisp style of Caleb’s own 2020 Margaret River Semillon Sauvignon Blanc was a great complement to this dish.

Next we were served Let’s Go to the Ocean. A visually stunning platter of cured WA kingfish, scallops and caviar with chilli drops, lemon, capers, micro greens and seaweed. Here, Caleb wanted to showcase the beauty of the coastal life here in WA; he wanted to taste the ocean on the plate. And he achieved exactly that. Thin slices of cured kingfish, along with morsels of scallop so sweet and delicate they melt in your mouth, combine for a fresh salty hit. The micro herbs are from Caleb’s own garden and when paired with the 2020 Garbin Estate Chardonnay from the Swan Valley, the earthiness of the herbs really pop and bring an extra dimension to the dish.

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very dish on the menu at Caleb Restaurant & Bar has a story connecting Chef Caleb to his sense of place, whether that be here in Western Australia or the countries in which he has lived. Now, having recently won Best Italian Restaurant and Best Chef at the WA Restaurant & Catering Awards for Excellence, it is time for you to get to know this very special chef.

Born in Nigeria, Chef Caleb’s family moved to Bologna Italy for his father’s work when he was just a child. He still recalls the sensation of new smells and new foods at that young age and it seems that this experience influences

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the way Caleb approaches his cooking now, so many years later. He told me he thinks about all of the continents he has been to when creating dishes, that they are “part of my heart, and part of my place I call home”.

And it shows. His food is full of depth and storytelling that comes from the heart.

The restaurant itself is intimate with an elegant yet rustic decor, the open kitchen invites you in to feel part of this family. Warm lighting and attentive, welcoming staff make you feel right at home, as if you are sitting at your friend’s table chatting away while they are preparing you a feast.

profile chocolate cake melts in your mouth and the limoncello curd is tart and sweet in its crispy pastry shell. This desert is visually beautiful and tasty.

Caleb cooks from the heart, making the experience personal to you with his own special interpretation. “I don’t cook traditionally, I cook my version of Italian cuisine, taking the tradition and bringing it into what I call the new-age Italian, which is the new world we’re living in right now – a diverse world with people from different continents making up a country."

To Caleb, being a chef is not just a job, it’s his lifestyle, it’s who he is. In between running his restaurant and taking care of his family, he runs Tuesday night cooking classes, makes spice mixes and cheese as well as his own wines. And a big part of what makes Caleb special is his commitment to his customers, who he considers family. A testament to this is the number of customers who are now lifelong friends, who he shares private moments with in addition to bringing his food to their table. Why don’t you come along and join us?

Land and Sea is a celebration. Caleb says this dish gives people the flavours of the land, the sea, the earth and the nature of Western Australia. This is the dish he wants you to order, “that gives you an understanding of who I am and what I represent”. With crispy pancetta, scallop, chicken involtini, aged caviar, pumpkin puree, red wine jus and basil pesto with arancini, it’s a plate that covers a range of flavours and textures, yet incredibly it all fits together. A metaphor if you like for the diversity of our West Australian lifestyle.

The chicken is beautifully cooked with a glaze red wine jus that is mildly sweet and rich. The baked beetroot tomato sauce is earthy and along with the pumpkin puree, brings colour to the plate. This dish matches well with Caleb’s own 2020 Margaret River Cabernet Merlot, a smooth finish with a bouquet of dark fruits.

In Italy, there is a pasta sauce to match every season and Caleb’s challenge was to create one dish to represent all four of them. Here we have the Four Seasons Gnocchi. Fresh fluffy

pillows of gnocchi are served with six hour baked tomato sauce, basil pesto, gorgonzola and pumpkin sauces, topped with ricotta insalata. This is a dish that brings comfort, it is delicious. Pair this with the 2019 Garbin Estate Sangiovese, a medium bodied red that is neither overpowering nor underplayed against the rich flavours of the dish.

Dinner service is Thursday to Saturday from 5pm until late and lunch on Fridays from 12noon until 3pm. Make sure you book.

By Sarah Schmitt

The pasta was followed by the Ragu Australiana. A slow braised kangaroo and beef ragu served with homemade spaghetti, gorgonzola béchamel, basil pesto and micro herbs. Combining the lean kangaroo with the beef made the dish less oily and richer in flavour. Mix it well with the spaghetti for balance. Combined with the 2019 Garbin Estate Sangiovese, this is a really satisfying dish.

Desert was a treat. Caleb told me, “this is a dessert that’s all about me and what I love”.

Glazed vanilla ice-cream with a chilli drop and crumbed biscotto, deconstructed warm gluten-free chocolate cake with limoncello curd tart and beetroot biscotti crumb. The

Caleb Restaurant & Bar 23 Railway Road, Subiaco Ph: (08) 9382 2208 www.restaurantcaleb.com.au

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

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profile We chatted to Jonathan Kemble, who owns the business in partnership with Racheal Osman. He told us they had been open for three months and were very busy, especially on Thursday nights. They are open from 8:30am to 5:30pm Monday to Wednesday, 8:30am to 9pm Thursday to Saturday, and 11am to 5pm on Sundays. When I asked if many people ordered a wine with breakfast, Jonathan said their very first breakfast order was for a workman coming off shift, who enjoyed a beer with his breakfast.

Jonathan insisted we try the Cheese and Charcuterie Board and so we managed to find some room for another three cheeses, three types of cured meats, pickled baby gherkins, slices of fresh orange and grapefruit, crackers and toasted bread.

Sip and Nibble I

t’s been a while since I visited Karrinyup Shopping Centre and wow has it changed.

It’s undergone a massive renovation and now it’s a whole new experience. Next door to Aldi you will find Graze & Tipple – a gourmet deli combined with a licensed restaurant. You can shop for local and imported cheeses, cured meats, pickles, chutneys, sauces and the like, choose a cake from the chilled display, or watch chef Nigel Samuel and his team at work in the open kitchen while you sip on a beverage and enjoy a meal or a selection of cheese and charcuterie.

We sampled a few dishes from the breakfast menu as well as a cheese board or two from the Mediterranean-inspired lunch menu. First up was Smashed Avocado on Sourdough Toast, which was topped with roasted corn, grape tomato halves and dobs of kewpie mayonnaise, decorated with bright flowers.

Next came a Three Cheese Omelette with roasted corn and tomato salsa, served with a toasted croissant from Il Granino Bakery, and scattered with local crabmeat (an optional

extra). The omelette was delightfully light and fluffy, oozing with cheese and very tasty. The toasted croissant was a novel accompaniment and went well with the omelette. We washed this down with a glass of pure orange juice.

They do tastings every day in the front deli section so you can drop by and sample a few delicacies before you buy. The menu has lots of options to suit different dietary preferences (gluten-free, vegan, vegetarian, etc.), and a broad selection of dishes ranging from light snacks through to pizza, pasta, salads and mains, as well as cakes (sourced from Fiorentina Bakery) and a selection of icecream flavours. Being a licensed venue, you can get a beer, wine or spirit-based drink to go with your meal, and there are plenty of non-alcoholic beverage choices as well.

By Georgina Goss

A plate of French Toast with streaky bacon and maple butter topped with a mixture of berries was sufficient to satisfy the sweet tooth, and my dining companion enjoyed a mug of Chai Latte with this.

After a brief pause to let breakfast go down, we sampled the Wine and Cheese Board – three gourmet cheeses paired with three different wines, served with honeycomb, dried grapes and crackers. The cheeses and wines change from day to day, but on this particular day we enjoyed a glass of Flametree SRS 2021 with some HaVe OMG double cream Brie which was delicious with a bit of honeycomb, a Majella Sparkling Shiraz 2019 perfectly matched the Roquefort blue cheese, and a Howard Park Cabernet Sauvignon 2017 with a chunk of Peaceful Bay Gruyere from Dellendale in Denmark.

Graze & Tipple Shop 262, Karrinyup Shopping Centre 200 Karrinyup Road, Karrinyup Ph: 1800 047 293 www.grazeandtipple.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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profile

Can I tell you a secret?

Italian gelato and strawberries, grapes and blood orange, the pastry was almost featherlike making this dish a tangy and light finale to our feast.

This intimate enclave boasts an undisclosed wine list and there is also allocated parking to those in the know. Situated by the water, Gioia is often associated with seafood – and rightly so given the outstanding seafood we sampled. Others consider it predominantly Italian, which is also fair given the menu is prepared by chef Francesco Micillo and the proprietor Andrea De Luca reigns from Abruzzo. But Andrea shrugs off labels and shares, “We’re a family-run restaurant focusing on WA produce.”

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nderstated and encapsulating its enviable waterside location, Gioia On The River is a bit like stumbling across a secret only the locals know about. Tucked away on East Perth’s Claisebrook Cove, Gioia (meaning joy) boasts some of Perth’s finest Mediterranean cuisine.

I can back up this bold statement by sharing with you that Gioia has a secret menu of Western Australia’s most elusive produce.

While Jerry Fraser is regularly sighted shucking fresh oysters on Fridays, you won’t find Donnybrook marron freshly plucked from the dam or the scampi on the main menu; nor the Margaret River venison, wagyu, Morton Bay bugs or the lamb that once grazed on beetroot. These delicacies among many others are only available while in season and guaranteed to be of the finest quality on that day.

It’s a sparkling spring day when we visit. The river glistens in all her glory and the curvaceous Matagarup Bridge snakes along the horizon but soon fades into the background once the Jumbo Scampi appear.

Scampi belong to the lobster family and having just been flown in from New Zealand (and sometimes from Exmouth), this dish is the ultimate taste of the sea. The sweet and supple flesh is laced with a hint of saltiness and the scampi’s firm flesh borders on al dente.

Reclining on a bed of French fries soaking up all that goodness, this showstopper is accompanied by the 2016 Woody Nook Chardonnay and is so perfectly matched, it would be easy to imagine the scampi were only recently bathing in chardonnay.

The Spaghetti Marinara emerges in a tangle of squid, mussels, prawns, clams and lobster.

Depending on what seafood is available on the day, the housemade sauce works as a succulent conduit between the spaghetti and seafood. Although designed as a stand alone dish, the serving is generous enough to be shared à la Lady and the Tramp style, particularly while dining beneath a starstudded sky in Gioia’s alfresco riverside area.

With a kitchen that opens from 11.30am until late, diners languish all day and night as dolphins frolic by. Despite its laidback vibe, it would be easy to imagine Gioia has been the setting for many a special occasion, wedding or romantic rendezvous.

By Carmen Jenner Why not make a day of it and catch a ride with the Little Ferry Co docked nearby for a jaunt into the city or to Optus Stadium. Alternatively, stroll across Matagarup Bridge and walk off some of your indulgences or join an invigorating Matagarup Bridge climb and zip line tour – if you’re feeling adventurous.

Gioia’s serving sizes are substantial especially the Fiorentina, consisting of a 1.2kg grilled T-bone. Inspired by Tuscany, the Fiorentina is tender and lightly seasoned to allow its earthiness to shine through. Served with a selection of sauces, this dish caters well to a range of preferences including rare, medium rare or medium depending on which section of the T-bone you select. Designed to be shared, this dish was savoured over a glass of 2018 Devil’s Corner Resolution Pinot Noir bursting with cherry.

Given the generosity of the ingredients already served, it wasn’t that surprising when Gioia’s Giant Profiterole arrived. Served with

Gioia on the River 74/20 Royal Street, East Perth Ph: 0481 398 691 www.gioiaontheriver.com.au

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

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French without the Pretense thyme. Both main courses were matched with Harvey River Estate’s 2021 Rosé, which provided a pleasantly crisp contrast to the lushness of the food.

We finished our meal with the most popular dessert at Nicko’s Kitchen, which is simply called ‘Nan’s Lemon Tart’. I love a dish that comes with a story and this one certainly didn’t disappoint. A generous wedge of lemon tart was served with double cream and plated next to a small wooden bowl, containing a lemon half, fresh lemon juice and a dark green leaf. These represent the magnificent lemon tree that grew at Rob’s nan’s house – the tart is her recipe. Dry ice was poured into the wooden bowl upon serving, which looked amazing and filled the air with the aroma of lemon – heightening my anticipation. The lemon tart was light, tangy and incredibly moreish, I might have ordered another had I not been so full.

N

icko’s Kitchen is the creation of chef patron Rob Nixon – ‘Nicko’ being the Aussie abbreviation of his family name. It started in 2008 as an online cooking show and has since expanded its offerings to include a Nicko’s Kitchen food truck, and now a restaurant. Positioned on a corner of the Stargate Shopping Centre in Kelmscott, the restaurant has been open since Mother’s Day 2021. Rob could hardly have picked a more fitting date to open his first restaurant, because it was his mother and nanna who taught him to cook, setting him on the path towards a career in food.

Rob has long been a champion for WA produce and his restaurant is no exception, being a proud member of Buy West Eat Best.

The menu has a heavy French influence and is made almost exclusively with local produce, with not a white truffle or a foie gras in sight.

The compact and great value drinks menu features just one brewery (Beer Farm) and one winery (Harvey River Estate), both quality WA producers. Everything here feels open and honest – the walls are adorned with pictures of Rob and his family, and the doors to the kitchen are always open.

We started with the Fromage Blanc Tart which was served with juicy, de-skinned cherry tomatoes and herb dressing. Made with cheddar, gruyere, parmesan and cream cheese – the tart was uber-savoury with a caramelized surface and tender interior. The dish was expertly paired with a 2020 Harvey River Barbera, which was my first experience with this dry, fruity Italian Red varietal and definitely not my last – I absolutely loved it.

Nicko’s Kitchen is open for dinner Wednesday to Saturday. I couldn’t recommend it more highly, the quality of food, friendly and efficient service and value-for-money are all top-tier.

By Jeremy Sambrooks

Our first main course was a Pork Belly with Crackling, served with potato dauphinoise, honey-glazed carrots, and apple sauce.

The pork was perfectly seasoned, moist, tender and topped with crispy crackling that shattered to the bite, while the tricolour of carrots added visual appeal. The dauphinoise – a stack of thinly-sliced potato cooked with the gratin technique – was satisfying and flavourful without being too rich.

Next up was the Chicken Chasseur – a homely and heartwarming dish of seared chicken breast, served with a creamy wine sauce, al dente green beans, root vegetables and silky Paris mash. The chicken breast may have been the juiciest I have ever eaten, having been cooked in a sous vide before being finished in the pan with butter, olive oil and

Nicko’s Kitchen 2784 Albany Highway, Kelmscott Ph: 0405 787 787 www.nickoskitchen.net

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I

f you’ve ever zipped along the Kwinana Freeway, you’ve undoubtedly driven by the Pagoda Resort & Spa. You may have even noticed the iconic Historic Ballroom and assumed it was an Asian restaurant. It’s time to step inside for the unexpected.

A Tasty Twist

Waterwall Restaurant & Bar is the Pagoda’s premier restaurant and we were treated to a sneak peek of the upcoming summer menu created by chef Rovy Sabapathee. Rovy has seamlessly woven his Mauritian roots into many of the dishes for a menu inspired by the classics with an exotic twist. He shares, “With Western Australia’s incredible fresh and local produce, I have plenty of options and tastes to play around with.”

The Prawn Tempura with sautéed pak choy and a spicy laksa is a memorable dish. The sweet prawn flesh was light and dissolved on my tongue into a cloud of delicate flavours, exuding long notes of subtle spice – further accentuated with a splash of tang from the 2020 Ta Ku Sauvignon Blanc.

lovely crunch and just enough vinegar to play nicely with the rich beef and al dente tortellini.

The dark fruit, coffee and chocolate notes in the 2018 Leeuwin Estate Siblings Shiraz were a robust pairing.

This dish was followed by the Thai Style Marinated Scallops. The supple and beautifully seasoned scallops lay on a bed of avocado and yoghurt puree, accompanied by fennel heart, crunchy pickled green apple and crispy bacon. This dish delivered a Mauritian twist on a Japanese classic. The gentle lemon and herb notes in the 2010 Ta Ku Sauvignon Blanc was a versatile match for this dish.

The Homemade Beef Tortellini was served with braised savoy cabbage and a herb tomato concasse. The cabbage imparted a

The Roasted Pork Belly with butternut mash, Greek-style glazed baby carrot and a spicy cherry compote was comfortingly familiar.

The juicy pork was enhanced by the saltiness of the crunchy crackling and the sweetness of the cherry compote and carrots. This dish matched well with the cherry flavours in the 2020 Grant Burge Benchmark Shiraz.

Next we enjoyed the Pan Fried Barramundi served with sweet potato rosti, sautéed kale and a curry butter sauce. The crispy skin was deliciously seasoned with a pop of salt and pepper, (and I suspect another of Rovy’s secret ingredients), while the curry sauce delivered an additional dimension. This dish really came together for me with the sprightly 2020 Leeuwin Estate Siblings Sauvignon Blanc inviting all those fruity flavours to dance together – much as the adjacent Historic

Ballroom was once a magnet for Perth’s ballroom dancers.

As the name suggests, Waterwall is an ode to the nearby river reached by a pedestrian bridge a short stroll away. The restaurant overlooks the hotel’s pool, offering an enticing suggestion of escapism, especially with 101 hotel rooms, suites and one and twobedroom apartments upstairs.

Waterwall is understandably a local haunt and is open daily for breakfast, lunch and dinner.

They also offer High Tea on weekends, plus year-round events.

After our leisurely lunch, I felt as though I’d had a decadent mid-week mini-break.

Perhaps it was the luxe décor or the tropical surroundings? Some may think it was the wine. But sometimes an incredible meal and just the thought of an indulgent resort stay is enough to recharge the soul.

By Carmen Jenner

Waterwall Restaurant & Bar Pagoda Resort & Spa 112 Melville Parade, Como Ph: (08) 9367 0300 www.pagoda.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Good Friends & Good Wine

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s the name suggests, Good Company is a place to relax and enjoy a moment with your friends and family. The modern, open space invites you in, and the comfortable seating and alfresco encourages you to stay.

The menu is designed to share, and then there is the cocktail menu – let’s just say you should settle yourself in because we are here to stay a while.

Good Company is part of the new Karrinyup Shopping Centre and for Chef Meni, the kitchen fit-out from Moffat, in conjunction with Practical Products, offers the consistency he needs to run a successful restaurant.

“Reliability is something I am looking for in equipment, especially in a busy place like this, because this place has been non-stop since we opened.”

though this dish epitomises his heritage in a most elegant way.

The final dish we enjoyed was the Beetroot Salad with orange, gem lettuce, Bookara goat ricotta, crispy grains and sherry vinaigrette.

The combination of creamy ricotta, with the delicate crunch of the grains was exciting.

All of the ingredients tasted as if picked that morning from the garden, the earthiness of the beetroot was powerful and the lettuce was crisp and not in any way overpowered by the other ingredients. This is a really wonderfully balanced salad and one of the best beetroot salads I have eaten.

The bar at Good Company is impressive; while we were there we indulged in a few cocktails to liven things up. The Pina Colada was fresh

and not too sweet, while the Southside with Jinzu Japanese Gin was my favourite. This little gem went well with the entire meal.

The third cocktail was an elegant Mai Tai, a refreshing cocktail that is just perfect for a summer lunchtime feast.

Good Company offers a relaxed yet elegant vibe. You feel at home whether with family, friends, in a small business meeting or just enjoying a quiet drink after a day of shopping.

There is also live music on weekend nights.

And so now, you have one more reason to come and visit the new Karrinyup Shopping Centre at your earliest convenience.

By Sarah Schmitt

With a top class kitchen to prepare meals in, it was no surprise that everything we sampled was beautifully prepared and demonstrated the range of flavour options available on the menu.

Our first dish was the Sauteed Calamari, served with parsley, garlic, charred onion and cherry tomato, chilli and lemon. The calamari was nicely cooked with large chunks charred on the outside, but tender to the bite.

The next dish – Kingfish Crudo – was a delicate surprise. The raw kingfish was served on a plate with blood orange vinaigrette, toasted nori powder, radish and citrus yoghurt. Small wedges of blood orange and a basil-infused olive oil dressed the plate, and the combination of these delicate flavours made this a beautifully subtle entrée. A lovely start to a warm summer lunch.

Our third dish was the lamb rump. Served with harissa, mint, pistachios, Israeli couscous and tahini yoghurt, this was my pick for dish of the day. There was a perfect balance on this plate with the harissa leaving that gorgeous chilli hit on the tip of your tongue without being overpowering, while the herbs offered a cooling reprieve. The lamb is marinated, then cooked sous vide before being finished on the grill, making it tender, juicy and rich in flavour. The couscous provided gorgeous textural interest and its delicate flavour offset the richness of the lamb and harissa. Chef Meni Zini is Israeli and while he is very well experienced cooking across cultures, I feel as

Good Company West Deck, Karrinyup Shopping Centre 200 Karrinyup Road, Karrinyup Ph: (08) 6374 1200 www.goodcompanybar.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Some Juicy News

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truffles, an Indian-inspired potato rosti with basil pesto and crispy kale chips, a zucchini basket topped with salsa and TVP (textured vegetable protein that looks and tastes like mince), and a faux chicken slider which would have fooled most people into believing it was actually chicken. The bruschetta was very tasty with a mix of different mushrooms on a square of toasted thick-cut bread. The mild curry flavoured potato rosti was delicious, and the crunch of the kale chips added a nice touch.

The zucchini basket was interesting and my dining companion said it was his favourite.

The slider was a brioche bun containing a slice of what looked and tasted like chicken but was actually made from soy protein, slathered with a tasty sate sauce.

For Dannie and Courney Brogan, Júsea is about celebrating our Western Australian coastal climate and providing food that is fresh, juicy and delicious. And while they have been vegetarian themselves for quite a few years, it is only a recent decision of theirs to specialise in plant-based, vegan and vegetarian cuisine. It must be difficult to have to cook meat-based dishes when you are a vegetarian, so I can understand the reasoning behind the change.

The increasing popularity of plant-based food means there is a niche that they can fill to showcase their experience and expertise in producing interesting and flavoursome dishes that will satisfy all tastes.

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t’s always interesting when a chef makes a change and steers the ship in a different direction, and that is where this story begins.

New catering company Júsea Catering & Events had planned to cater for any need when we first spoke to them, but since then, they have decided to go in a different direction and only offer vegan and vegetarian options. Hats off to them I say, as there is a demand for sure.

On the day we came in to take pictures and try their food they were not ready for us, and were light on produce as they were only just beginning to make the change.

Thrown in at the deep end and accepting our challenge, owners Dannie and Courtney

Brogan managed to come up with a few of their plant-based dishes for us to try, and I must admit, even though we had put them on the spot they certainly came up with the goods. It aptly demonstrated how they are capable of thinking outside the square and coping with the curve ball that life sometimes dishes out with a smile, and a can-do attitude.

First off, they brought out a dish that looked like crumbed calamari but was actually rings and strips of mushroom, crumbed and deep fried, and served on a tasty chilli mango chutney glaze. The texture was perfect and if you didn’t know otherwise, you would definitely have taken it to be squid.

Next we were presented with a tasting board comprised of wild mushroom bruschetta with

Júsea do a lot of corporate catering and private functions, but Dannie and Courtney would also like to have a small hole-in-thewall outlet, preferably near the beach, where they can serve fresh juices and tasty snacks.

By Georgina Goss

you spread.

J is for joyful, the spirit your inner-self.

U is for upstanding, d talents, time, an S is for sharing your

others. possessions with enchanting you E is for enchanting, for they will. s your cheer know A is for abundance, no bounds.

Júsea Catering & Events Ph: 0435 370 540 https://business.facebook.com/Jusea.WA

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

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The Best of Both Worlds cheese within, reverse engineered special sauce and pickles on the side – without the soggy bun. The fresh oysters were truly spectacular, more so for being shucked just before serving – SO fresh. The Kilpatricks were excellent too, though be sure to add the accompanying vinaigrette to add some tart to the sweet. Finishing up, a word of caution: the ‘Cry Baby’ buttermilk fried chicken wings are, claims chef Dale, the hottest in the South West. Coming in at 800,000 Scoville, he makes a convincing case. The jalapenos are fermented beforehand to make them even hotter. I managed to eat just one and it took me a whole schooner of the hazy IPA to do it.

But that was some endorphin rush.

T

he street I live on has a renovated house I covet. Its owners have kept their cottage’s early 20th century frontage so that from the pavement it looks merely tastefully restored.

However, walk through the front door to the rear and it expands into a contemporary atrium of natural light, concrete and wood.

I adore that architectural juxtaposition – respectful of past heritage yet reconfigured for modern living. It offers the best of both worlds.

I was reminded of that cottage on my visit to the Wokalup Tavern’s Brugan brewery and restaurant, run by hoteliers Bruce Hathaway and Megan Hardwick. With its classic Aussie pub frontage largely intact, it looks very much like a set from a Bruce Beresford film. That familiarity extends into the front bar with its bar stools, wall-mounted TV, pasta-of-the-day specials and wide range of on-tap Brugan ales and IPAs, including pale, mid, hazy, amber and citrus sour.

Brugan is a superb day trip stopover point for families, cyclists, motorbikers, classic car drives, or just those on a lazy weekend getaway. The fenced rear garden includes a safe play area for children and if you time it right, the milking cows may wander over from the neighbouring farm. Plus, if you do wish to stay overnight to make full use of the brewery’s many temptations, there are several rooms available upstairs. All in all, well worth making the effort to visit.

One could quite happily spend a whole visit in the bar and not notice the corridor leading to the rear. But that would be a mistake, because to walk down it you enter a fully modern micro-brewery experience. The rear of the tavern and two dilapidated outhouses have been demolished, their bricks salvaged and rebuilt into an open multi-level space creating a thoroughly modern dining experience.

Brugan’s head chef Dale Squirrell has crafted a menu heavy on sharing plates, catering to the day tripper clientele attracted by the tavern’s halfway house meeting point location. A personal favourite were the bacon-wrapped jalapeno poppers filled with cheese, spicy but not too hot, and grilled not deep fried. The sticky Middle Eastern lamb ribs were delicious, accompanied with fresh pomegranate, labneh, and zaatar.

Their hugely popular cheeseburger balls are essentially a deconstructed Big Mac with deep fried orbs of beef surrounding melted

By Paul Hindle

Moffat in conjunction with Phil Daly from Arcus assisted in the design, supply and fit out of The Brugan Brewery & Bar. Utilising Moffat products from the Blue Seal line up, it includes the open fire pit and Convotherm combination oven, as well as the Washtech dishwashers and glasswashers, and market leading Scotsman ice machines incorporating the new Xsafe feature.

Arcus are a turn key operator who designed, supplied and installed the entire project including the custom refrigeration and stainless steel, which is done in the manufacturing facility in Malaga.

Brugan The Wokalup 11538 South Western Highway, Wokalup Ph: (08) 9729 3088 www.thewokalup.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Soul Food & Good Vibes in West Perth F

at Boyz Small Bar has a unique aesthetic.

Alfresco seating on the sidewalk, booths for dining and a graffiti adorned bar, feels more inspired by Sydney and Melbourne than downtown West Perth. The team have reformed and reshaped the identity of the business in recent years from a tapas bar to a more relaxed atmosphere, serving fantastic burgers and small eats, a licenced bar serving beers on tap and cocktails. There is a grungy and honest feel about the place with music videos playing and warm greetings from the staff as patrons enter for lunch or just a cold drink. Venue manager Bekka tells me that they have regular customers returning multiple times a week. The intention being to provide a quick and efficient meal service with old-school hospitality. That focus on good, simple food and a familiarity from the staff that makes you feel valued, without the waiting times of alternative venues in the area.

vibrant blue, sweet, fun and a little naughty.

The bar is popular on a Friday night with a post-work crowd looking to unwind for the weekend.

The next two dishes were small eats, a lighter alternative to the burgers. Grilled Chicken Tacos with corn tortillas, tomato salsa, coriander with a subtle jalapeno bite. A generous mouth full of flavour, easy and quick to eat, this is a fresh and healthy option. Our final dish is a Creole Popcorn Chicken served with creole spiced aioli. Well-seasoned and tangy, the popcorn chicken is complimented by a lemon margarita, gently sweet and zesty with a familiar tequila hit.

Owner Jimmy Durant and Venue Manager Bekka Smith aim to provide an experience that feels comfortable, relaxing and accessible, enticing you to make Fat Boyz your ‘local’.

There is a sense of pride, an honest humility, and a realness with no pretention here, with a commitment to quality service. This is soul food. This is a place where the staff care about each other and about the people they serve.

For an authentic, satisfying and delicious eating experience, I highly recommend Fat Boyz Small Bar.

By Danica Scott

We start with the Double Royal, a classic burger standing high enough on the plate that I take a moment to question how I am going to get my mouth around it. A fresh bun, juicy and flavourful double patties, onion and pickle, crispy bacon, gooey American cheddar, lettuce, tomato, and Fat Boyz burger sauce. All ingredients are made by the team onsite, including mincing the meat for the patties and handcrafting the sauce.

This is a satisfying feed, filling, generous and full of flavour. The burger holds steady, despite the towering height. Owner Jimmy Durrant explains that Fat Boyz have become popular as a Tinder date location and while I’m contemplating how to go about looking attractive while tackling a burger of this proportion, I was pleasantly surprised by the integrity and manageability of the experience.

Next up was a Korean Fried Chicken Burger.

A double serve of tender buttermilk fried chicken, an Asian inspired coleslaw with spring onions and kimchi (made on site), finished with a samjang Korean barbeque sauce. This burger offers an oriental zing with a multi-dimensional flavour combination, using quality ingredients and made with care. Our burger is served with a Fruit Tingle cocktail anointed by a cloud of fairy floss;

Fat Boyz Small Bar 1303 Hay Street, West Perth Ph: (08) 9226 4666 www.facebook.com/fatboyzsmallbar

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competition

Win the Brand New Kuvings EVO810 juicer valued at $869 The neat design of the Kuvings New EVO810 fits anywhere in the kitchen and is available in a matt black and red colour. Easy to use, it juices whole fruit like apples, oranges and pears with its flip lid design and produces tasty fine juice when juicing the hard vegetables like carrots and beetroot, celery and herbs. Taste the difference with a Kuvings! This juicer retains high nutrition, providing a bright colour that will make those summer cocktails look and taste like the real fruit. Natural and delicious. It is also quiet and easy to clean with a 20 year warranty on the motor, and 5 years on the parts.

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

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Subscribe & Win WIN 1 OF 3 $100 VOUCHERS TO SPEND AT SQUIDDLIES The Squiddlies company name was created from the first product they introduced to the WA Market – Squiddlies. Offering fresh Australian seafood, meat and poultry for wholesale and retail.

Visit www.squiddlies.com for more information.

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!

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Venue Visited (see receipt attached): Date: Comments: Payment Details WIN ONE OF 15 DOUBLE PASSES TO FROTH TOWN VALUED AT $100 EACH Perth Craft Beer Festival has always been about enjoying quality produce and supporting local, as well as revealing new and exciting things to try from near and far. The new decade has seen the event transform and expand into Froth Town, showcasing 100+ local and international breweries plus an epic range of quality food offerings, special guest DJs, live music, plus an abundance of activities for the whole family to enjoy. Visit www.froth.town for more information.

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o o o o WIN ONE OF 20 PASSES TO CITY WINE VALUED AT $35 EACH On the 25-26 March 2022 at Russell Square, Northbridge, relax to local artists at the entertainment stage while sipping your new favourite beverage! You’ll have plenty to choose from, with 40+ stalls including WA wineries, breweries, distillers & foodies!

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

Kuvings EVO810 Juicer Squiddlies $100 Voucher Froth Town double Pass City Wine Pass

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coffee

Coffee Prices to Rise

P

erth coffee lovers might need an extra shot of caffeine to get them over the shock when the latest price hike in their daily cup of Joe hits their hip pockets.

After enjoying stable prices for the past four years – with long blacks averaging around four dollars, punters are being warned to expect to pay 15 per cent more for a coffee as Brazilian frosts, the Colombian conflict and COVID cause lengthy delays and escalating costs on shipping coffee beans to local suppliers.

Mauricio Velasquez – Business Development Manager, Asia Pacific, for La JacobaAsprounion – a Colombian Coffee Growers Co-Op, which imports high grade coffee beans and sells to Perth roasters, is one of those local suppliers hit the hardest. He says he knows some cafes who are already charging five dollars for a flat white.

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His last delivery of beans from Colombia was December 2020 and he is now running so low on beans he has none to sell to wholesale customers, and no promise of a date for the next shipping container’s arrival in Fremantle.

“There is still a lot of conflict happening in Colombia,” Valasquez says. “This is affecting the movement of the beans as the main route to their shipping port is blocked. Nothing has moved from Colombia for months. The frost in Brazil also led to coffee prices rising elsewhere. The climate, the pandemic… everything is contributing to the really high price for importers here.”

now they’re saying we can maybe give you a booking in two weeks, but it usually takes us two weeks to move the coffee from up in the mountains to the port. It’s a very tight situation, and then the coffee takes about two months to come from Colombia.”

Velasquez refuses to buy beans from other suppliers because of his strong links to the Asprounion cooperative, a farming community of 273 families who grow the beans on the slopes of Mount La Jacoba in southern Colombia.

With no bookings available on shipping lines coming to Australia because of the pandemic, he is unsure when his next container will arrive.

The coffee has a huge international reputation as a very high quality product because of the climatic conditions and volcanic soil the beans are grown in, as well as the traditional harvesting practices used.

“We used to just call the shipping line and get a booking for around six weeks time,

One of his customers, Justin Gardner, coowner of Fremantle’s Pound Coffee Roastery,

coffee least 10 per cent higher and have a knock-on effect, certainly with South American prices.”

He says the cost of shipping has gone up five-fold because of the increased cost of the beans. “That means we have to look at a price rise in the retail cost,” he says. “Given the market we are in, it would be passed on.

If cafes are currently charging four dollars a coffee they would have to put it up to $4.20 or $4.50.”

Perth coffee prices have long been a sore point for cafe goers and reached a high point of scorn around the country back in 2013, when cafe Del Pescatore (now closed) in Scarborough, charged $7.25 for a flat white in a mug.

Gardner says things have changed since then as the mining boom has abated and the cafe market has become saturated. “Back then there were not as many cafes and they could charge higher prices,” he says. “Now Perth has more cafes than Rome. If one cafe puts their price up by 5 per cent customers will just go to the cafe down the road.”

PERTH COFFEE PRICES HAVE LONG BEEN A SORE POINT FOR CAFE GOERS AND REACHED A HIGH POINT OF SCORN AROUND THE COUNTRY BACK IN 2013 WHEN CAFE DEL PESCATORE (NOW CLOSED) IN SCARBOROUGH CHARGED $7.25 FOR A FLAT WHITE IN A MUG. is also concerned about delays in shipments and is predicting price rises of coffee in Perth cafes.

The business he runs with his partner, Irene, is a small batch roastery which prides itself on showcasing the best beans available.

“The top countries I buy from are Brazil, Ethiopia, Colombia, Guatemala, India, Papua New Guinea and Kenya,” he says. “I buy 95 per cent of my Colombian coffee from La Jacoba. I really like his coffee and the operation is transparent. There are very few co-ops in the world which are able to sell outside their own country.”

Here is a quick roundup of prices for a long black from some of Perth’s most popular cafes: Telegram Coffee State Buildings, Corner St Georges Terrace and Barrack Street, Perth $4.00 8oz; $4.50 12oz

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

Harvest Espresso 629 Albany Highway, Victoria Park $4.00 8oz; $4.50 12oz Hylin Cafe 178 Railway Parade, West Leederville $4.00 8oz Mary Street Bakery City Beach, Highgate, Perth, West Leederville, Claremont $4.00 8oz; $4.50 12oz Sorganic Bakery & Cafe 273 Rokeby Road, Subiaco $4.00 8oz

By Gail Williams

Gardner says the early season frosts in Brazil, which has the world’s largest crop, would also have ramifications on coffee prices at retail level. “Brazil is a big mover and shaker, they start picking the beans early in the year. I think you can comfortably say costs will be at

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beer

Haze Craze T

hey go by several names – New England IPA (often abbreviated to NEIPA and pronounced nee-pa), Vermont IPA, East Coast, Juicy or Hazy IPA. While these beers may be murky in appearance, one thing is crystal-clear: the Hazy IPA can no longer be considered a fad and is here to stay.

In 2018, the Brewers Association (BA) updated their beer style guidelines to include Juicy or Hazy ale styles in four strength levels – Juicy or Hazy Pale, Strong Pale, IPA and Double IPA. Common across the style categories is a hazy to cloudy appearance, high hop aroma, low to medium bitterness and a silky or full mouthfeel.

The beer which most believe to have started the haze craze is Heady Topper from The Alchemist Brewery in Vermont, USA. Released in 2004, The Alchemist describes Heady Topper as having ‘flavours of orange, tropical fruit, pink grapefruit, pine and spice’. The 8% ABV beer is unfiltered, unpasteurized and kept refrigerated by authorised retailers until the point of sale. Heady Topper was only available on tap at the brew pub, until 2011 when it debuted as The Alchemist’s first canned beer. It quickly became a sensation – selling out in bars and liquor stores across the state – and in 2013 it took the top spot on BeerAdvocate’s user-generated beer rankings, giving Heady Topper a claim to the title of ‘best beer in the world’.

The success of the Hazy IPA hasn’t been without its share of hurdles. It is a very difficult beer style to get right. The opaque appearance can divide opinions, looking turbid and unappealing to some eyes. Poorly made examples sometimes exhibit an astringent ‘hop burn’ which can come from the beer’s prolonged contact with vegetative hop matter.

Many of the first Hazy IPAs to be released in Australia suffered from inconsistent quality and flavour instability, especially in packaged (usually canned) beers. Thankfully these things are becoming less common as breweries have become better at dealing with the challenges presented in brewing these notoriously tricky beers.

Now it seems nearly every craft brewery has released a hazy, unfiltered IPA or pale ale. These beers are popular for good reason – they have arguably the most powerful hop flavour and aroma of any beer style, while being considerably lower in bitterness than other India Pale Ales.

This approachable bitterness means that Hazy IPAs can simultaneously appeal to craft beer newcomers and the most discerning of hop heads.

24

Arguably the biggest hazy success story from the Australian craft brewing scene is Feral Biggie Juice. First released as a collaboration with the Royston Hotel in 2017, it didn’t take Biggie Juice long to outgrow the (recently closed) Swan Valley brewpub, with production moving to the much larger Bassendean production brewery early in 2018. The beer was first canned in March 2019 and in a little over a year it had overtaken Hop Hog as Feral’s best-selling beer.

“Compared to a regular IPA it’s more palatable,” says Dr Ryan Harris, the Head Brewer and Production Manager at Feral. “It’s lower in bitterness, a bit sweet and has a rounder mouthfeel because you’ve got the yeast in there and it’s still really, really hoppy. Biggie has just taken off and now takes up almost 50 per cent of the brewery’s production in total volume. It’s also one of the hardest and most-time-consuming beers that we’ve ever put into production. You’ve got yeast left behind and large protein haze from the oats, which have an impact on filterability – trying to brew three batches in 12 hours is really difficult to get right.”

Clearly Feral are getting it right – just months after being packaged in cans Biggie Juice debuted on the GABS Hottest 100 Aussie Craft Beers in 7th place – the highest position for any Western Australian beer.

Another local brewery kicking goals with the style is Margaret River’s Beerfarm. The brewery has released several hazy beers, including their Big Hazy Double IPA, a hazy mid-strength, and a beer brewed with desert lime and lemon myrtle as part of their Native Series. But the beer Beerfarm is currently best known for is undoubtedly their Royal Haze – a 5.8% ‘Juicy Hazy IPA’ brewed with El Dorado, Citra and Mosaic hops. Royal Haze was first released in August 2019 and has been a Beerfarm resident ever since.

“Apart from being absolutely delicious, I think the style pulls in some of the best aspects of drinking beer,” says Beerfarm head brewer, Josh Thomas. “Fruit forward aromas and flavours paired with a light bitterness and easy malt profile – they can get pretty dangerous. I think the consumer’s palate is evolving and people are more inclined to try something new, it’s our jobs as brewers to make sure at that moment a try becomes a staple. I’d like to think the Royal Haze is scratching that itch.”

by Jeremy Sambrooks

THE TASTE OF AUSTRALIA Spinifex is proudly Western Australian, headquartered in Broome in the Kimberley region. Our focus on using Indigenous native ingredients is our essence.

We strive to make the most sophisticated craft beers on the market using sustainably sourced native ingredients that grow in regional WA.

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

THE TASTE OF AUSTRALIA www.spinifexbrewery.com.au 25

food

The Yorkshire Pudding

A

s you can imagine, I have eaten just about everything you can over the last 22 years in the food industry. I love to try unusual things and traditional food from around the world is a must for me. One food that just keeps coming up is the Yorkshire Pudding. You don’t see it on the menu very often, but just about every person I have crossed paths with from Britain who has found them, will let me know about it.

Back in 2018 Menu Magazine profiled a restaurant in Butler called Fireside Grill. It’s no longer there, but owner and chef, Darren Gregory made his own Yorkshire Puddings and served them on a plate of 3 sliders. People came from far and wide to get them.

The first recorded Yorkshire Pudding recipe appeared in a cookbook titled The Whole Duty of a Woman in 1737. It read “make a good batter as for pancakes, put it in a hot toss-pan over the fire with a bit of butter to fry the bottom a little, then put the pan and batter under a shoulder of mutton instead of a dripping pan, frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish, and serve it hot.”

The next recorded recipe launched the pudding from a local delicacy to Britain’s favourite dish. It appeared in The Art of Cookery, Made Plain and Easy by Hannah Glasse in 1747. Hannah Glasse was one of the most famous food writers of the time and the popularity of her books spread the word of the Yorkshire Pudding around the world.

The Yorkshire Pudding survived the wars of the 20th century but as the pace of the modern world picked up, cooking in the home declined and commercially produced Yorkshire puddings commenced with the

26

launch of Aunty Bessie’s brand in 1995. By 2004, Aunt Bessie’s was eaten by 50 per cent of Brits.

In 2007, Vale of York MP Anne McIntosh campaigned for Yorkshire puddings to be given the same protected status as French Champagne and Greek Feta Cheese. Today, internationally, the name Yorkshire Pudding is commonly used although the product may be referred to as “Yorkshire style".

It’s suggested the name was due to the regions association with coal and the higher temperatures this produced, which helped to make the batter crispier.

Andrew Whalley is originally from Accrington in Britain and is the current President of Wembley Downs Soccer Club. He loves a good Yorkie so I decided to have a chat with him. He told me that it is a taste of home. A really versatile dish that you can have sweet or savoury and it is really convenient too. It can be warmed up quickly and you can use your oven for other things at the same time. Andrew tells me he gets his fix of Yorkshire Pudding from Caffisimo in Joondalup where they make Yorkshire Pudding Wraps. He sometimes buys frozen ones from IGA but much prefers to make them fresh at home.

Andrew went on to say that Yorkshire Pudding was traditionally served as an entree with gravy designed to dampen the appetite so that the main course, expensive meat, would be sufficient to feed everyone. Meat was expensive and Yorkshire Pudding was cheap and easy to make. You need to understand that north of England was a poorer area and had less money.

I first spoke to Andrew about Yorkshire Pudding after I met David James from Yorkies who has just started making Yorkshire Pudding commercially for cafes and restaurants in WA. They are the first to do this in Australia and seeing the demand, it is crazy that nobody got onto this earlier.

David said, “Having been a lover of my mother’s Yorkshire puddings being served with the Sunday roast I have always felt there was an opportunity to produce a quality traditional Yorkshire Pudding for the Australian market. After working on recipes for 18 months I decided to launch Yorkies Traditional Yorkshire Puddings in Malaga. Since opening our doors, we have received amazing interest from not only food distributors, but all sections of the hospitality industry who love Yorkshire puddings but find them difficult to cook, and are happy to bring them in frozen. We produce three different sizes – cocktail, regular and plate. And unlike our international competition we use fresh eggs, fresh milk and Australian flour, for a truly homemade taste.”

There are two other companies supplying Yorkshire Pudding in Australia but they are both made in England. They are Aunt Bessie’s “You know you’re home” and the Real Yorkshire Pudding Company.

They are sold in the major supermarket chains but have been difficult to obtain. So a local company like Yorkies is just fantastic. They are a boutique operation, made in Australia from fresh, all Australian ingredients.

Quality is our Priority Supplying premium handmade and artisan products to the hospitality industry of Western Australia since 2011.

HALAL • DIETARY • KOSHER • VEGAN • GLUTEN FREE ONLINE ORDERING AVAILABLE HACCP VERTIFIED

David showed me around his factory which included a massive oven that he can wheel in a six foot trolly of batter to make them.

The ingredients of a Yorkies pudding is flour, eggs and milk (or with a little water which produces a crispier lighter style which isn’t as sweet) which are blended to create a creamy batter. The batter is cooked in tins which are sizzling hot with a little vegetable oil at optimum smoking temperature, and placed in a hot oven.

The result is a golden turret with crisp edges and soft fluffy insides with a light base and a delicious taste. They are fluffy, puffy and light, like a profiterole but not so sweet.

David says they freeze really well and his product is par baked, ready to go from frozen. Just take them home, make your oven super-hot and cook for no more than six minutes. He supplies them both fresh and frozen. And they are perfect for cafes and restaurants as there is less food preparation; they are easy to prepare and portion size and quality is consistent. Aside from having no additional labour cost and zero waste, they also look good and they taste great.

So keep an eye out at your local eatery as we may start seeing a few more Yorkies on the menu.

Maybe write to us at info@menumagazine.com.au and let us know where you are getting your fix.

By Scott Arnold-Eyers

www.orafoods.com.au 4 /4 W h i t e S t , B a y s w a t e r 04 1 9 7 78 9 5 1

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food

Nice as Pie I

t’s just one little three-letter word. But the so-called humble pie should be seen as anything but humble. It has not only played a hugely significant part in food history but has impacted on world culture more than any other culinary creation.

Pie is featured in nursery rhymes, Shakespeare’s plays, celebrated in songs and movies, and is the subject of more cliches than a cheap romance novel, as writers pay universal tribute to crisp-cased creations surrounding delectable fillings of apple, lemon, rabbit, mince, rhubarb, cherry…and even blackbirds.

Vili Milisits, the South Australian pastry king who passed away earlier this year could legitimately lay claim to having made a massive contribution to this nation’s love of the meat pie, arguably Australia’s national dish. For nearly half a century he presided over a business that turned Vili’s Family Bakery into a household name, selling quality bakery products all over Australia and to 24 countries around the world. When Vili passed away in March at the age of 72, after an unsuccessful lung transplant, it sent the entire Australian bakery industry into mourning.

Many of Vili’s 360 staff remembered him mentoring aspiring young bakers by sharing his passion and techniques gained from the age of 14, when he went out to work to help support his Hungarian family. His father and mother – both chefs – had arrived in Adelaide in 1956 after escaping the Hungarian revolution, and young Vili caught the baking bug early on.

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Later when the continental cake shop in Adelaide he established with his wife Rosemary became successful, Vili never forgot the importance of giving back to the community. He generously supported fifty-seven charities as he worked alongside his staff, occasionally rolling out pieces of dough. In doing so – and with his passing – Vili has written himself into another chapter of the ongoing world history of pie.

The pie story began thousands of years ago in ancient Egypt during the Neolithic period, where honey-filled cases made from oats, wheat, rye or barley were a delicacy which is recorded in hieroglyphics from the era. Who knows whether the carvings on the tomb of Ramses II wax lyrical about these guilty pleasures, that history states were rather thick on a crust which was not meant to be eaten? But one can only imagine the feteer meshaltet, as they were called, being the topic of the first food review with 9500 BCE critics gushing cliches like “as nice as pie”, “as American as apple pie”, “easy as pie” and “are your parents bakers, because you’re a cutie pie?”

Pies were also part of the diet for ancient Greeks who were the world’s first pastry makers, as distinguished from bakers. According to Time magazine the Greeks invented the pastry shell by combining water and flour.

The Romans took the concept even further adding oil to the pastry intended to preserve the juices and flavour of the meat, seafood and sweet fillings but the pie case, mentioned in a cookbook from the first century, was not intended to be eaten.

With the invention of roads, the pie made its way through Europe to mediaeval Britain where it became known as pye. The pyes had particular appeal because they were able to be stacked easily on long sea voyages and the filling – usually crow – was able to be preserved.

MANY OF VILI’S 360 STAFF REMEMBERED HIM MENTORING ASPIRING YOUNG BAKERS BY SHARING HIS PASSION AND TECHNIQUES GAINED FROM THE AGE OF 14, WHEN HE WENT OUT TO WORK TO HELP SUPPORT HIS HUNGARIAN FAMILY. And of course, when the British invaded and colonised North America we know what they took with them.

Despite the saying “as American as apple pie”, the famous dish actually originated in England with the Pilgrim Fathers taking their recipes to North America and adapting them to include fruits, berries, local vegetables and game. The early settlers favoured pies over bread because the pastry was a thick suet crust which used less flour and did not require a brick bread oven to cook it in.

Apple pie made with American apples took off because the fruit was easy to dry and store in barrels over the winter. As the pioneers spread west so did the pie with fillings such as crushed crackers, vinegarsoaked potatoes and soft-shelled turtle meat.

HOT HONEY WINGLETS

Pumpkins were introduced to the pioneers by North Eastern Native American tribes who gave them as gifts to the newcomers, along with various uses for it. The earliest known version involved layers of sliced pumpkin combined with sugar, spices and apple baked between two crusts, a recipe used by some of the early colonists.

The recipe for pumpkin pie evolved into the one used in the very first American cookbook written by Amelia Simmons – American Cookery, and the one most people recognise today. The jury is out over whether it was served at the first Thanksgiving, but it certainly went on to become an edible icon.

And speaking of icons, we must finish with a quote from Julia Child.

“A house without a cat is like a day without sunshine, a pie without fromage, a dinner without wine.” And we all know Julia was a true sweetie pie.

By Gail Williams

READY TO COOK IN 15 MINUTES

AVAILABLE IN THE FRESH MEAT AISLE

@mtbarkerchicken 29

innovation

Perth’s Thriving Entrepreneurial Spirit

I

t was a bustling Tuesday afternoon at RoyAl’s Chicken & Burgers in East Victoria Park when a robot waiter appeared with my second burger of the day. I had a good excuse for the indulgence as I was one of the three Perth judges for the LITT Burger of Origin. For the WA leg of the competition, I was joined by fellow judges Menu Magazine’s founder Scott Arnold-Eyers and Rob Nixon from Nicko’s Kitchen.

The two-day competition was sponsored by LITT, an exciting new social media platform developed here in Perth. Co-founder and managing director Peter Salom shared, “We recognised an unfulfilled niche for local businesses and LITT is all about creating a community and connecting local businesses with consumers with deals and gift cards.”

Like Facebook, LITT has a social aspect, including a newsfeed and chat features, but the platform’s main point of difference is the opportunity for businesses to promote their deals and events on newsfeeds. Businesses can also create reality ads that appear on the map represented as a blue money bag for users to click on and redeem points, which automatically convert to LITT cash. It’s kind of like Pokemon with an integrated payment platform showcasing what deals are offered in each suburb.

“Through our localised approach, users earn rewards and get paid in LITT currency to watch ads. There’s no other platform like it and it creates a local circle of economy,” said Peter.

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In keeping with the community spirit, hundreds of burgers were given away as part of the LITT Burger of Origin, a nationwide burger competition designed to find Australia’s best burger. As they say, watch this space as LITT gradually moves into the other States. How exciting to think this ground-breaking app was developed locally?

Another online platform to emerge out of Perth is Studium, which connects students with prospective employers. By developing a talent ecosystem, Studium has turned job hunting on its head as instead of students applying for jobs, after creating a profile, future employers find suitable candidates without expensive agency or advertising costs, not to mention the strain on time and resources. Filling a gap in WA’s backpacker workforce diminished by Covid, Studium has branched out into the food space providing opportunities in the hospitality industry.

innovation Chef and restauranteur Rob Nixon is another entrepreneurial local. Since starting his YouTube channel in 2008, he can proudly declare he was one of the first people in Australia to earn a revenue from the video broadcasting platform. He started filming traditional recipes with a stripped-back approach to appeal to a wide demographic of home cooks across the globe. With an impressive 1.24 million subscribers, he attributes his success to being authentic, and unlike many chefs who become insta-famous after the notoriety of their restaurant, he broke the trend and did it the other way around.

Rob’s calm demeanour has no doubt contributed to his popularity. “Being a chef is a bit like being a good parent – you’re there to nurture and teach,” said Rob. He knew he was onto something after receiving an email from someone in war-torn Baghdad thanking him for the lamington recipe he had shared on his YouTube channel. This was long before My Kitchen Rules, MasterChef and the egocentric celebrity chef phenomenon. His restaurant, Nicko’s Kitchen, filled a gap in the Kelmscott market for modern Australian cuisine. “I added a French twist with all the good things in life like plenty of butter and cream,” Rob teased.

So, back to the robot waiter – is it a novelty or the future? They’re already gliding among patrons and Fremantle’s Spice Market is the first restaurant to use robot waiters in Perth. This is undoubtedly just the beginning of this innovative concept, especially in this brave new health-conscious world and in New South Wales, the robots have been despatching blood samples in hospitals. Director/owner of MTRobot Automation, Alex Yap is currently offering trials and shared, “As a proud WA business owner, I want to help restaurants improve their service by using the latest automation technology, especially during the pandemic where so many have struggled to find staff. We can’t wait to see our Robot Waiters serving more Perth diners.”

After reading about all these entrepreneurial initiatives in Perth, you might be wondering who won the LITT Burger of Origin? We sampled a towering West Turf Indian Surf burger at Saint Quentins Kitchen (Claremont), the Boujie Royal at RoyAl’s Chicken & Burgers’ (East Vic Park), Fat Boyz’ Small Bar (West Perth) Club Burger and Jus Burgers’ (Leederville) Smoke Stack.

Modest in appearance and rich in umami flavours, truffle mushroom Duxelles, a double beef patty, smoky American cheese and a red onion and maple relish, RoyAl’s Boujie Royal was the unanimous Perth winner and national finalist. It was narrowly beaten by the national LITT Burger of Origin winner, Melbourne’s Easey’s Motz Madness burger featuring a dim sim and a potato cake. With Cal Stubbs of Hulk Smash Food as the final and lone judge, it was aired on A Current Affair. It’s worth noting that it was the Boujie Royal that reporter Seb Costello was caught tucking into on camera post-competition.

By Carmen Jenner

WA’s Best Producers

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

For more information go to

www.crumpagencies.com.au 31

industry

Snack Box Sized

The Appeal of the Container Café

A

few years ago, I visited an overseas food park made up of converted shipping containers. It was quirky, exciting and really appealing. With that Industrial Chic look about them, the use of converted shipping containers for small eateries, cafes and bars is a trend that has been growing in popularity for the past decade. It’s finally infiltrating our urban architecture and becoming an important element in urban regeneration.

Converting a shipping container is an attractive idea. With the simplicity of a compact unitised system, the creative options are endless. “There is a romanticism attached to it” says Architect Matthew Crawford. “There’s no question that they’ve become part of the normal conversation now, a lot of people love them.” And with almost endless options to personalise the space, these attention grabbing, cute containers pique interest, which is a good thing for your small business.

Marco Batacchi, Manager of the Hougoumont Hotel in Fremantle agrees. The attached brewery and bar Calamity’s Rod, is a funky and intimate space made with converted shipping containers. He tells me it is a fantastic space, with functionality and maximum expression, making it friendly and welcoming. People love it.

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Aside from the street appeal, there are other benefits to using shipping containers for your small café or bar venture. First up is the relatively inexpensive costs of purchase and fit out for the container. Set-up costs in hospitality can be extremely high. Rent alone often limits the chance of success for small business owners. Shipping containers are not only readily available, they are inexpensive to customise and you need only find a small patch of unused space to have it placed on, reducing the need for high rents and property costs.

Being easy to transport and fully portable, shipping containers provide rare advantages to the small café or bar owner. Taking out a long term lease on a set location can be risky if you are unsure of accessibility to your market. With a shipping container, you can test it out across locations, or move your café or bar with migrating population trends and business demand, ensuring you continue to attract your target clientele. Converted shipping containers are also a great alternative to food trucks, fitting neatly into event spaces for short or longer-term gigs.

Shipping containers are changing up the real estate landscape. They fit into unused lost spaces, filling in gaps of otherwise crowded built

up urban areas, providing entryways for the creation of vibrant social spaces and community hubs, revitalising city corners and suburban parklands.

While a lot of companies spruik the use of shipping containers as an eco-friendly contribution to small business ownership, it pays to keep in mind that this mainly applies if you are using second-hand shipping containers. There is nothing wrong with second-hand. Made from Corten steel, these little boxes are designed to weather through the years under extreme conditions. But as architect Matthew Crawford tells me, it isn’t often he will find someone who wants to use an old container. Clients often prefer ones that are newly made, fabricated in China and then shipped over.

So there is still an environmental footprint and it isn’t really ‘upcycling’, unless you are genuinely sourcing pre-used materials. Not to mention the cost of additional design and engineering that you may require such as, insulation or air conditioning. However, the options are there to be as sustainable as you wish in your design.

Next time you’re driving around the city, take a look around. It’s not just Fremantle’s famous Containbow sculpture that you will see made of re-used shipping containers. You will notice converted shipping containers in the most unexpected places.

By Sarah Schmitt

originsmarket

originsmarket

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beverages

Does your café have Bubble Tea? A

bout 20 years ago, I was working out where to go on a first date and my date was adamant we visit a place that served bubble tea. I had never heard of bubble tea and was intrigued. I was probably more interested in learning what bubble tea was than the date itself, so needless to say it never went any further.

Fast forward twenty years and it looks like the bubble tea revolution is here. My thirteen year-old daughter is hooked and so are her friends, which is why I have taken her with me on a bubble tea journey.

WHAT IS BUBBLE TEA? Bubble Tea originated in Taiwan in the early eighties, and was originally a tea-based drink with fruit flavours added. When shaken it created bubbles hence the name bubble tea.

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The drink is known by many names such as Pearl Tea drink, Boba Ice tea, Boba, Boba Nai Char, Pearl Milk tea, Pearl Ice tea, Black Pearl tea, Tapioca Ball dink, BBT, PT, Pearl Shake and QQ (Chewie in Taiwanese).

Bubble tea is usually made cold and sweet, with tapioca pearls sitting at the bottom of a clear cup. Fruit syrups and powdered flavourings can be added to create personal favourites. There are two versions – an iced fruit tea made with water and a milk tea version that requires a creamer. The creamer is a powdered premix; it can be non-dairy based and have added ingredients in it to enhance the overall flavour. All bubble tea drinks have fructose or added sugar and when drinking bubble tea, you need an extra-large straw to suck all the ingredients into your mouth.

WHAT IS TAPIOCA? Tapioca is a starch extracted from the tubular roots of the cassava plant, a species native to Brazil. This is the newest ingredient to bubble tea which is boiled and coated with brown sugar before being added with jellies, fruit, syrups, water and milk to produce what we know as bubble tea. The texture of a tapioca pearl once cooked is much like a gummy bear or somewhere between jelly and chewing gum.

Alternatives to tapioca often used in bubble tea include, agar pearls and konjac pearls.

Agar is an extract from red algae and konjac is an East Asian plant. Other soft fruits such as coconut meat and red beans are also used.

beverages This is also the time to add a flavoured syrup if you are using one.

Pour the tea into a cup then add your tapioca pearls and a bit more ice to the tea. Then gently stir and add an extra-large straw, then you’re done.

chai

TIPS

the

Use a black or green tea as your base.

For extra strong tea, steep it longer.

For a really cold drink, leave the tea to chill in the fridge before finishing it off.

SPECIALIST

S

WHERE TO GET BUBBLE TEA There are lots of places to get bubble tea from in and around the city, but here are our top 10 places here in Perth.

BOBA BEAR – Midland, Mirrabooka, Whitfords PRESOTEA – Innaloo, Northbridge, Morley, Nedlands, Mt Lawley, Myaree, Karawara, East Victoria Park, Leederville, Cloverdale, Joondalup, Cannington, Canning Vale and Ellenbrook

FAMILY OWNED & OPERATED SINCE 1986

Phone 08 9345 2255 www.zeroz.com.au

XING FU TANG – Perth City, Cannington, Booragoon CHATTO – East Victoria Park 720 SWEETS – Perth City WHISK CREAMERY – Northbridge, Subiaco WHAT IS A BOBA LATTE?

TEAMORROW – Northbridge

A Boba latte is when the pearls are added to a hot drink. Some examples are a chai latte, coffee latte, hot chocolate, and any other hot drinks.

BOBABOBA – Morley

CAN YOU MAKE BUBBLE TEA AT HOME? While many places offer take away bubble tea these days you can make your own at home, with pre-mixed sachets which you will find in your supermarket or purchased through specialty shops. If you are game, you can try making it from scratch which is what we did at Zeroz, who are a wholesale supplier of bubble tea products in Western Australia.

HOW TO MAKE BUBBLE TEA FROM SCRATCH: Cook your Tapioca pearls for 40 minutes, or according to the directions on the packet.

Once done, rinse in water and add brown sugar to the pearls. If you prefer, use other jellies or add them to the tapioca mixture.

Make some tea using hot water, then add two handfuls of ice, depending on how much tea you have made. Leave the tea to cool. If you want to make a creamy tea, add four tablespoons of creamer or milk to the tea when it has cooled.

FRENCHY’S BUBBLE TEA – Hillarys Boat Harbour T4 – East Victoria Park, Innaloo, Canning Vale, Myaree, Belmont

By Scott & Jade Arnold-Eyers

QUESTIONS TO JADE How were you introduced to bubble tea?

I was introduced to bubble tea by a friend of mine and I tried a few different flavours but I always found it tasted weird. About a year later another friend suggested I try bubble tea but at a different place and I loved it.

What do you like about bubble tea?

I like how there’s a wide range of different shops that all give different options of flavours, toppings and the amount of ice and sugar.

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

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beverages

Surviving Dry July T

hese days, Dry July is very much a part of our cultural narrative. It was started back in 2008 by three friends who wanted to take a break from alcohol, while raising money for cancer support organisations.

Now over a decade on, with our national love of drinking, Dry July gives us space to reflect on our own relationship with alcohol and how it affects our health, wellbeing and relationships.

For some, it is a daunting prospect to give up drinking for an entire month. Whether your concerns centre around how to navigate social situations, or relying on that nightly comfort in a glass to get through stressful days with children, work pressure and relationship worries. The reality is, for many of us it is an automatic function to reach for that drink at the end of the day to ‘take the edge off’. So what can we do if we want to go dry for the month when this kind of psychological pressure is weighing us down?

After consulting some friends and experts in the area, here are the top tips for successfully navigating Dry July.

Prepare to undertake Dry July before it begins. Cut back on your alcohol intake, plan your social events and do some menu planning at home. Also let your friends know what you are doing so they can help keep you accountable. You never know, they may decide to join you as well.

If telling friends and family you are giving up drinking for a month is challenging, practice saying some standard phrases for when you are feeling pressured to drink. Also practice saying ‘no’. Easier said than done I know, but the more you do it, the easier it becomes. You may

36

PLAN YOUR DRINK SUBSTITUTES FOR THE MONTH. THERE ARE SO MANY NON-ALCOHOLIC DRINKS AVAILABLE NOW, THE OPTIONS ARE ENDLESS. THERE ARE ALCOHOL FREE SPIRITS, BEERS AND YOU CAN MAKE MOCKTAILS. ALTERNATIVELY, JUST ENJOY A REFRESHING SODA WATER AND LEMON. YOU WILL STILL FEEL PART OF THE PARTY SCENE WITHOUT THE TEMPTATION. also want to create an escape plan for times you may feel it is getting too much in a social situation.

Plan your drink substitutes for the month. There are so many nonalcoholic drinks available now, the options are endless. There are alcohol free spirits, beers and you can make mocktails. Alternatively, just enjoy a refreshing soda water and lemon. You will still feel part of the party scene without the temptation. Sharn from Blasta Brewing says there are a lot of interesting non-alcoholic drinks coming out now, so it’s a lot easier nowadays than it has been in the past to be out socially and not drink alcohol.

If you have a special event during the month and you are officially signed up for Dry July to raise money, you can ask a friend to buy you a ‘Golden Ticket’. This is an opportunity to take a night off so you can drink, while still raising money for the cause.

Plan to create new healthier habits during the month by taking up activities such as hiking, yoga or just getting into outdoor exercise.

Focus on the short term rewards and write a list, keeping it somewhere you can see it every day as a reminder. Without alcohol in your system you will have more restful sleep. Not only that, you won’t be waking up with that foggy head or full-blown hangover, you’ll wake up feeling more alert. You may lose a bit of weight and you will have an improved mood, reduced anxiety, brighter skin and more energy. Not to mention the money you will be saving.

For those who struggle with the after hours routine of reaching for that gin and tonic: change up your routine to break the habit. It can be as simple as putting the kettle on instead, or going for a walk around the block. Keep non-alcoholic drinks available and try some quick and simple relaxation strategies, such as taking some long deep breaths.

Take a walk around your garden and be mindful for a moment about your surroundings. This can help break your body’s expectations of what comes next in your day. If you are really craving that drink, set a goal to delay it, give yourself another hour, or wait until the kids are in bed. Sometimes that added time can help reduce cravings. When the time is up, try to stretch it out some more, make a cup of tea or have some other non-alcoholic drink instead.

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To stop drinking for an entire month can feel like a hurdle. But if you turn your thinking around and see this as an opportunity, rather than a challenge, you will get through it. What a great time to check-in with yourself and your relationship with alcohol, and you never know, you may decide to keep off the booze for longer or reduce the amount or the frequency that you drink.

By Sarah Schmitt

www.theherdsman.com.au 9 Flynn Street, Churchlands WA 6018 (08) 9383 7733 Open 7 days, 7am-8pm 37

health

That Gut Feeling H

ippocrates, father of modern medicine, claimed ‘all disease begins in the gut’, arguing that disease was the result of environmental factors, diet and living habits.

Thousands of years later, scientists around the world now recognise the connection of gut health to our physical and mental health.

But what exactly are we talking about when we say ‘gut health’?

The study of gut health is still relatively new. We know it is linked to chronic diseases ranging from digestive disorders like IBS, Crohn’s disease and coeliac disease to metabolic disorders like obesity and diabetes, and autoimmune conditions like asthma, allergies, arthritis, Alzheimer’s and multiple sclerosis.

Even autism and some cancers are linked with an imbalance in our gut microbiome.

The gut, or gastrointestinal tract is made up of a group of organs from our mouth down to our anus, using the process of digestion to break down the food we eat into the energy and nutrients our body needs to function, and eliminating the waste.

The gut is often referred to as the ‘second brain’. While the central nervous system largely controls our body functions, the enteric nervous system (ENC) controls the digestive system, communicating with the immune system in the gut, regulating the gastrointestinal tract, blood sugar, local blood flow and gut hormones.

The gut biome, or microbiome, refers to the one hundred trillion microorganisms that live in your digestive tract. During birth, as baby passes through the birth canal, an important flora transfer from mother to baby helps form the immune system, seeding the gut, aiding the development of baby’s gut biome.

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The ENC communicates with your brain through the vagus nerve, a large nerve running from your brain through your gut. Think of it like an old landline telephone exchange, with nerves connecting all parts of your body so

they can communicate with one another. Your microbiome taps into this transmission and communicates with your brain as well, helping the body understand how it is supposed to feel in a given situation.

Our gut plays the key role in producing serotonin, affecting our mood, sleep and determining our stress response. This direct link to our mental wellbeing means that depression, anxiety and mental health disorders are all connected to our gut health.

The catch phrase ‘we are what we eat’, is actually quite true.

The integrity of every cell in our body is dependent on the quality of what we eat and drink.

Many years ago our lives were very simple.

We’d hunt and forage for berries, plants and fungi to feed our family, and were connected to our ‘gut instinct’, trusting it to tell us when something wasn’t quite right. Rob Whyte

health

from Hippie Kombucha agrees that these days “the biggest disconnect in the western world is that we listen to the logical brain not the gut brain”.

“All the experiences you have when you prepare a meal are gone when you go to eat processed food” – Rob Whyte

In the past, we farmed our land and tended our gardens every day. In tune with the seasons, we harvested and preserved food to eat through the winter. We’d mill flour to make bread and over days nurture our fermenting levain, before mixing by hand, kneading, shaping and baking our loaves. This slow process connected our mind to our food.

Then we’d sit as a community to eat, taking the time to break bread, connecting with our family and neighbours. It is this fresh and fermented food, full of prebiotics – the food of our gut biome, and probiotics – healthy bacteria, that kept us healthy.

In this modern day, we have less time, so industry comes up with quick fixes for us. Now foods come in instant form from packaged vegetables to microwave meals and can sit on your shelves for years, preserved chemically.

Highly processed alternatives are readily available and the nutritional integrity in our food has depreciated. Sitting at the table for family meals is not the event it once was.

We are disconnected from each other, from the food we eat and the earth in which it grows. As Rob explains, “the sensory overload of the smells, the ferments, the pickles, the vinegars, the acids. All the experiences you have when you prepare a meal are gone when you go to eat processed food, and when you’re experiencing all of that, your body is already reacting knowing what it is going to be nourished with”. Without connection to the food we eat, our digestion, metabolism and appetite also become unbalanced.

SOURDOUGH AND THE GUT HEALTH CONNECTION The development of agriculture around ten thousand years ago introduced grains containing gluten and diseases related to gluten exposure began. Food cereal technology is responsible for saturating our diets with gluten. The natural fermentation process of making sourdough bread reduces

the amount of gluten and lectins, another potentially damaging protein in the wheat. As the bacteria forms and becomes levain, it eats it, leaving only small quantities – just enough for our gut to digest properly. But in an effort to save time and meet the needs of our fast paced, high consumer lifestyles, bread is now mostly made by an accelerated process using baker’s yeast and chemicals, making bread products less digestible, higher in gluten and lectins and therefore harder on our intestines.

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Coeliac Disease (CD) is one of the most common food intolerances in the world.

Caused by an inflammatory response to wheat gluten and similar proteins, it causes small bowel damage. The only effective treatment for CD is a gluten free diet.

Interestingly there is anecdotal and some empirical evidence to suggest traditionally made sourdough may be safe for coeliac patients, because of the fermentation process.

That is not an invitation for CD sufferers out there to eat a loaf. Before you do anything else, you must speak to your doctor.

Nat Loaring from Samudera in Manduarah tells us if you’re making sourdough correctly, “there’s only three ingredients, and that’s flour, unrefined salt and water.” So don’t just pick up any loaf claiming to be sourdough, be sure to read the ingredients and find out how it has been created.

Nat is renowned for his sourdough. Each loaf is a fifty to seventy hour process to make.

For this reason, he tells me, a lot of bakeries don’t want to make it the traditional way. “It’s a lot of work. That’s why they’ve developed this artificial process to make bread, it makes sense commercially and it makes sense labour-wise”.

Next time you’re grocery shopping, just stop and reconsider the quick-fix food options and consider seeking out your artisan bakery for traditionally made bread. By making small changes to our lifestyle we can give our gut the best chance to heal and flourish. But please remember, if you have severe intestinal concerns you must see a qualified specialist for support.

Fresh seasonal fruit and Vegetables, Organics, Gluten Free, Dairy Free, Vegan, Vegetarian, Gourmet and Multicultural products. Ready made meals and Salads Open 7 Days.

By Sarah Schmitt

110 Malibu Road, Safety Bay www.malibufresh.com.au Click and Collect (Deliveries temporarily on hold)

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education Potential pathways from studies include, ATAR (Food Science and Technology), and certificate level hospitality qualifications.

The commercial kitchen at St John Basco College is fitted out with Blue Seal Ovens and Gas Tops and Washtech gear, while their domestic kitchen is fitted out with Artus Ovens and Gas Tops and General cleaning sinks.

For more details on classes and how to enrol please go to www.stjohnbosco.wa.edu.au

Cyril Jackson Senior Campus

Our Schools on Home Economics W

orking in hospitality can be a rewarding job and everyone should know how to cook. I remember when I was in primary school, we studied home economics. My daughter recently started high school and I was amazed to see the facilities for their home economics class when we were given a tour.

It made me wonder what they are teaching children at schools, so I decided to visit a few to see.

My first stop was at Cyril Jackson Senior Campus. This school is designed for Years 11 and 12 students. They have a full-time chef/ teacher (Catherine MacDougall) who runs the courses, and she brings in qualified chefs to mentor the students and assist with events.

They even do hospitality camps where they go away and cook. The courses they provide are on Food Science and Technology, Hospitality work (ready skill set) and Certificate II in Hospitality.

The school is well placed to support Indigenous people keen to re-engage in the formal education process, but to do this, it is essential to have the backing of Elders and local people. The community connections, understanding of local needs and ability to promote the opportunities being offered to families, are critical to the establishment of viable school programmes.

The school is also seeking to establish a partnership with Edith Cowan University to provide further opportunities for Indigenous students seeking to engage in programmes at Cyril Jackson Senior Campus in 2022.

Cyril Jackson has a great teaching kitchen with commercial equipment consisting of Blue Seal Ovens and Gas Tops, commercial Friers and Grills.

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For more details on classes and how to enrol please go to www.cyriljackson.wa.edu.au Having visited Nicko’s Kitchen for this issue, I found a young student working in the kitchen named Leah. Her school – St John Bosco College has just built a state-of-the-art kitchen for its students and I had a chance to check it out, and it was amazing to see.

St John Bosco College already had a domestic kitchen set up for students but beginning this year, they will also have a fully functioning commercial kitchen which means there is a lot more on offer to students.

Cooking classes start from Year 7 and from this year, students will get to cook classic Australian dishes from all eras of Australia’s past, present and future. An assortment of Indigenous, Colonial, Modern and a prediction of what food will look like in the future are in the curriculum. Students get to explore age-old techniques of making jams and preserves while examining ways in which classic desserts can be altered to be healthier without compromising taste.

St John Bosco College

Hospitality Group Training run a Chef Ambassador Programme in conjunction with Future Now and Tourism WA. In WA, more than 100 schools offer VET industry specific Hospitality and Tourism courses that provide opportunities for the completion of Certificate I and Certificate II in hospitality, and they can help students to access short-term and long-term employment opportunities. Students develop relevant technical, vocational and interpersonal competencies suitable for employment and further training in the hospitality and tourism industries, as well as skills, knowledge and experiences that are transferable to other industry areas.

This course encourages students to engage in a vocational context with senior secondary education, fosters a positive transition from school to work, and provides a structure within which students can prepare for further education, training and employment.

Students may also choose to do a SchoolBased Apprenticeship or Traineeship that will connect them with employment-based training during and post completion of school. The programme is designed to inspire students by bringing young, successful and energetic chefs to Secondary Schools across Western Australia.

It’s a free programme for schools and is ideal for current hospitality students as it provides insight into the hospitality industry for their career planning.

Brewed naturally Mount Lawley High School

To get your school into the programme go to www.hgtwa.com.au I was lucky enough to go to one of these classes at Mount Lawley High School.

The School runs a practical class for Year 11 and 12 students to achieve a Certificate II in Hospitality. The course is run over two years and only students who have a genuine interest in the industry are granted access to this training opportunity. This is one of the most popular programmes with over 40 students being trained each year.

The school has two classrooms dedicated to the programme, using mostly domestic equipment such as Westinghouse Ovens and Gas Tops, Fridges and two SAB Commercial Coffee Machines.

Catherine Smith, VET Coordinator at Mount Lawley High School tells me that they really like working with HTG because the student assessments are industry standard, so potential employees know when they get a Mount Lawley High School student, that they are the real deal. Not only that, but Catherine explains that the Chef Ambassador Programme is a great way of engaging students through real world conversations with apprentices who visit the school.

For more details on classes and how to enrol please go to www.lawley.wa.edu.au Restaurant & Catering Associations current chef of the year Caleb Azuka is passionate

about training the next generation of chefs and runs classes at Kingston International College. It’s an interesting College with two separate locations. One to do hands-on training, and a second where lectures are held.

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Our kombucha is a reflection of where we live.

Kingston’s director Paul Tan says, it’s never been tougher for young people entering the workforce. “Students come to us with an idea of their aspirations but are not always well informed about their options and planning their job pathway correctly.” He says, “in today’s economic climate and speed of change, you have to not only develop an expertise but also a broad knowledge set.”

Kingston counsels its students in achieving their goals with industry relevant training and sources the majority of its trainers from their industries of expertise, rather than teacher training colleges. This gives Kingston students an edge with access to years of real-world experience and valuable contacts. On graduation, a profile is created for each student so the College can track their development and inspire current students.

The College is about to open a new state-of-the-art training facility with a commercial kitchen and student restaurant. Students will be trained in cooking , front-of-house serving and restaurant management etiquette.

For more details on classes and how to enrol please go to www.kingstoncollege.wa.edu.au

By Scott Arnold-Eyers

Kingston International College

hippie.com.au 41

industry

Perth's Pop-Up REVOLUTION H

ave you noticed how Perth’s urban landscape has become dotted with popup bars lately? They seem to be popping up all over the place, and I’m not talking about the bricks and mortar kind either. They seem to appear overnight in the unlikeliest places - bridges, rooftops, carparks, abandoned buildings, parks, barns, farms, beaches, backyards, forests, clifftops, boats and wineries, to name a few. It seems nowhere is safe from being strung with fairy lights as revellers congregate over cocktails and Instagram.

Why wouldn’t you opt for a pop-up if you’re an emerging business or running an event?

It’s a bit of a no-brainer when you think about it, especially with Perth’s glorious weather and scenery. Food trucks have been onto the benefits for years, but a pop-up bar is an

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even easier option, especially when there is a company that specialises in building and assembling them for you.

Sam McMahon from Stoddart shares, “The turn around time for us to install a Simply Stainless Bar Module only takes a couple of days to assemble. We offer a complete solution as a flat pack and consumers can selfassemble if they choose to with the use of our online tools.”

Before you flex your Allen key muscles, Sam suggests, “You can consider almost any space for a modular bar and it’s a great option for a tight environment, a remote location or a restricted area.” Next time you’re at the Perth Festival, Rottnest or bobbing along the Swan River on The Raft, you might take more notice of the bar.

A pop-up is an excellent option for a business to test out a concept or a location before committing to a permanent address without the high overheads. In fact, there are several established businesses that started out as pop-ups and used the opportunity to test the market and expand their exposure with the new foot traffic different locations can bring.

The cheekily named Get Pickled and Get Shucked have a stall at Busselton’s Origins Market, which opened in November 2021.

Co-owners Jodie Richards and master shucker Darren Lee, launched approximately 18 months ago with basic pop-ups at various venues and functions through-out the State.

The duo has swiftly slotted into an untapped niche in the South West. Thanks to the low overheads and easy set-up at each event, they have had the opportunity to build their brand and fan-base. “By preparing our oysters in front of the customers, we give them the opportunity to engage with us and the produce. People love an experience,” says Jodie. As they continue to generate a buzz and in the hope of attracting investors, the couple has exciting plans to replicate their business with licenced pop-ups across the State.

industry

Essence of Evolution

A temporary option like a pop-up is ideal for businesses to establish themselves while ironing out any problems, including testing out their processes and staff. It’s also a brilliant concept for one-off events such as weddings, charity functions or food festivals. The Perth Festival is a prime example of the appeal of a temporary event as it creates a sense of urgency and excitement. It also taps into one of our biggest fears – FOMO – Fear Of Missing Out. Something that food trucks are already onto because we all know that once they have run out of our favourite delicacy, they’ll be driving off into the sunset.

Unlike a food truck, you don’t have the initial high outlay costs, but you will need a license or permission to operate in the location, a liquor license (if you’re serving alcohol), insurance, a payment system, staff, access to electricity (such as a generator) and a HACCP (Hazard Analysis and Critical Control Points) plan.

The rules vary between States and Shires, so it's essential to check before popping up in the Hay Street Mall or on Cottesloe Beach.

Speaking of which, check out the Latin inspired pop-up called Indigo Oscar inside the iconic Indiana Teahouse.

Unless you’re opting for a very basic set-up, you’re going to need equipment too. Sam recommends sourcing, “Fridges, freezers, cleaning stations, ice machines, blenders and a preparation area – it just depends on what you’re trying to achieve.”

The only compact oven with a boiler, maximising efficiency in the smallest space

Once your paperwork and equipment are in place, it’s time for the fun stuff like creating a menu, signage, deciding on a seating configuration (if you plan on having seating), branding, advertising and promoting it through social media, email and editorial coverage. Pairing up with another business or event is an additional way of increasing exposure.

Cheers to Perth’s pop-up revolution.

By Carmen Jenner Home bars are making a comeback a là Don Draper. Options range from a bar cart to the whole shebang with a custom-built bar complete with seating, glass hangers, shelving, mood lighting and even temperature-controlled cellars and tasting areas.

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awards

WA Hospitality Awards Contemporary Australian Restaurant at R&CA Awards for Excellence.

Another regular to Menu Magazine is Alejandro Saravia from Ten Acre Block, winning both Restaurateur of the Year and Restaurant of the Year at R&CA Awards for Excellence. Alejandro’s other Restaurant UMA featured on the cover of Menu Magazine a couple years ago.

I

ndustry nights are important to recognise some of the State’s finest hospitality businesses.

After suffering so much from the Covid-19 Pandemic, it is incredible to be able to bring the industry together on nights like these and be able to acknowledge everyone’s contributions and success.

We have never featured all three of the major awards in the one issue. Some places have won in more than one competition, but it is hard to go past the only venue to win in all three.

Tonic & Ginger won best Asian Restaurant at R&CA Awards for Excellence, the Chair of Judges Award for the Gold Plate Awards and Best Restaurant Award for the AHA-AON Hospitality Awards For Excellence.

Caleb Azuka, who features on the cover of this issue won Chef of the Year at the Gold Plate Awards, while Sebastian Sindermann who featured on the cover in the last issue won the Head Chef Award for the AHAAON Hospitality Awards For Excellence.

Caleb’s restaurant also won best Italian Restaurant at R&CA Awards for Excellence, while Sebastian’s restaurant also won best

Other regulars to Menu Magazine that did well include, Bayside Barista winning three awards from two competitions, Ischia Ristorante won Best Pizza Restaurant at R&CA Awards for Excellence, and Dusit Dheva by the Sea who featured on the cover of Menu Magazine this time last year after winning Restaurant of the year in 2020, won Best Thai Restaurant at R&CA Awards for Excellence, as well as, the Prix D’Honneur Award for Licensed Asian at the Gold Plate Awards.

Gioia on the River were joint winners with Santini for best Mediterranean Dining at the Gold Plate Awards, Blasta Brewing Co was named best Boutique Brewery at the AHAAON Hospitality Awards For Excellence, and long-time supporter of Menu Magazine Jack Leech from White Salt won the Food and Beverage Services Employee Award at the AHA-AON Hospitality Awards For Excellence.

So we feel that the right places are being featured in our magazine.

VEGAN RESTAURANT IS BEST IN WA On Monday, 16th August 2021, the WA Restaurant & Catering Awards for Excellence recognised hospitality operators across a broad range of categories, who consistently provide exceptional service and demonstrate culinary excellence in their respective fields.

This is the first time in R&CA’s history that a vegan restaurant has been crowned Restaurant of the Year and a great example of how plant-based menus are becoming more and more popular.

BREAKFAST RESTAURANT Bayside Barista, SAFETY BAY CAFÉ DINING Bayside Barista, SAFETY BAY

The Winners of the 2021 R&CA Awards for Excellence are as follows:

CONTEMPORARY AUSTRALIAN RESTAURANT Seven Sins Perth Hills, ROLEYSTONE

ASIAN RESTAURANT Tonic & Ginger, FREMANTLE

INDIAN/SUB-CONTINENT RESTAURANT Punjab Indian Restaurant, INNALOO

BEER CAFÉ/WINE BAR Longneck Brewery, EAST PERTH

ITALIAN RESTAURANT Caleb Restaurant & Bar, SUBIACO PIZZA RESTAURANT Ischia Ristorante, HIGHGATE

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SEAFOOD RESTAURANT Sydney Cove Oyster Bar, CABLE BEACH

CHEF OF THE YEAR Caleb Azuka – Caleb Restaurant & Bar

SPECIALTY RESTAURANT Ten Acre Block, PERTH

FOOD AND BEVERAGE/FRONT OF HOUSE EMPLOYEE OF THE YEAR Karen Addison – RAC Arena

STEAK RESTAURANT The Meat & Wine Co, PERTH THAI RESTAURANT Dusit Dheva by the Sea, HILLARYS

CATERING AWARDS

MANAGER/SUPERVISOR OF THE YEAR Yvonne Khan – Chef & Co Restaurant PRODUCT SUPPLIER OF THE YEAR Endeavour Foods

MAJOR AWARDS

CORPORATE CATERER HONOURABLE MENTION Fresh Convenience Catering, WEMBLEY

YOUNG ACHIEVER OF THE YEAR Amanda Yong

SITE/INDUSTRIAL CATERER Chartwells – Perth College, MT LAWLEY

RESTAURATEUR OF THE YEAR Alejandro Saravia – Ten Acre Block, PERTH

WEDDING CATERER HONOURABLE MENTION Supper Road, VASSE

LIFETIME ACHIEVER Bert Giancristofaro

CONSUMER VOTE AWARD Nicolas Ristorante, BUNBURY

HOSPITALITY AWARDS

CATERER OF THE YEAR Fresh Convenience Catering, WEMBLEY RESTAURANT OF THE YEAR Ten Acre Block, PERTH

APPRENTICE CHEF OF THE YEAR Aaron Sy-Siong – RAC Arena

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awards

SINDERMANN CHALLENGES FOR TOP CHEF Monday 9th of November 2021 we celebrated the winners of the 2021 AHA-Aon Hospitality Awards for Excellence.

AHA(WA) CEO Bradley Woods said, “Despite navigating several lockdowns, restrictions, border closures and the ongoing uncertainty of the pandemic, WA’s bars, pubs, hotels, taverns and restaurants have reached new levels of excellence in hospitality – these awards celebrate this determination and success.”

The Winners of the 2021 AHA-AON Hospitality Awards For Excellence are as follows:

GENERAL AWARDS COMMUNITY SERVICE AWARD (JOINT WINNERS) Parkerville Tavern, PARKERVILLE The Marina, MINDARIE TRAINING INITIATIVE AWARD Varsity Group RETAIL BOTTLESHOP AWARD Treendale Farm Hotel, AUSTRALIND AON RESPONSIBLE SERVICE OF ALCOHOL AWARD Settlers Tavern, MARGARET RIVER DRAUGHT BEER QUALITY AWARD Grand Central Tavern, KARRATHA THE LION BAR PRESENTATION AND SERVICE AWARD The Old Synagogue, FREMANTLE

SOCIAL MEDIA ACTIVITY AWARD Sneakers & Jeans Group

DINING AWARDS WA’S BEST STEAK SANDWICH COMPETITION C.Y.O'Connor Village Pub, PIARA WATERS CONTEMPORARY BAR MENU AWARD The Standard, NORTHBRIDGE CASUAL PUB DINING AWARD – METROPOLITAN The Royal Hotel, PERTH

SMALL BAR AWARD Caballitos, PERTH

CASUAL PUB DINING AWARD – REGIONAL The Exchange Hotel, KALGOORLIE

COCKTAIL BAR AWARD Tiki As FK (Hall of Fame), NORTHBRIDGE

FAMILY DINING AWARD Treendale Farm Hotel, AUSTRALIND

LATE NIGHT VENUE AWARD Universal Bar, PERTH TOURISM INITIATIVE AWARD Onslow Beach Resort, ONSLOW CONFERENCE AND FUNCTIONS AWARD The Ritz-Carlton, PERTH OUTDOOR AREA AWARD Last Drop Elizabethan, BEDFORDALE BOUTIQUE BREWERY AWARD Blasta Brewing Company, BURSWOOD REDEVELOPED VENUE AWARD The Como Hotel, COMO

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NEW VENUE AWARD Treendale Farm Hotel, AUSTRALIND

RESTAURANT AWARD Tonic & Ginger – The Old Synagogue, FREMANTLE WINE LIST AWARD The Shorehouse, SWANBOURNE

ENTERTAINMENT AWARDS TAB HOTEL/PUBTAB VENUE AWARD The Brook Bar & Bistro, ELLENBROOK SPORTING ENTERTAINMENT VENUE AWARD Varsity, MORLEY LIVE ENTERTAINMENT VENUE AWARD The Bridge Garden Bar, MANDURAH THEMED VENUE AWARD Convenients, NORTHBRIDGE

EMPLOYEE AWARDS RISING STAR AWARD Lisa Lemon, The Gate Bar & Bistro COOKERY SERVICES EMPLOYEE AWARD Stewart Wann, Bailey Brewing Co Highly Commended: Ferdinando Fucci, Settlers Tavern HEAD CHEF AWARD Sebastian Sindermann, Seven Sins Perth Hills Highly Commended: Jett Alexander, HADIQA FOOD AND BEVERAGE SERVICES EMPLOYEE AWARD Jack Leech, White Salt Highly Commended: Kate Neil, Fiorita Deli

awards

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OVERALL AWARDS

COCKTAIL BARTENDER AWARD Bjorn Karason, Tiki as FK (Hall of Fame)

GROUP VENUE OPERATOR AWARD (JOINT WINNERS) ARK Group

EXCELLENCE IN SERVICE AWARD Benjamin Johnson, Varnish On King Highly Commended: Rodrigo Simoes, The Shorehouse

WA’S BEST REGIONAL HOSPITALITY VENUE Treendale Farm Hotel, AUSTRALIND

VENUE MANAGER AWARD (JOINT WINNERS) Troy Landers, Hyde Park Hotel Sally Lovell, Il Lido Italian Canteen

PERTH’S BEST HOSPITALITY VENUE The Royal Hotel, PERTH

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PUBTAB OPERATOR AWARD Tracey Tylor, Beeches Tavern

BAR TEAM AWARD The Peninsula Bar & Restaurant, MANDURAH

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FRONT OFFICE AND ADMINISTRATION EMPLOYEE AWARD Lauren Scrimshaw, Onslow Beach Resort

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Essence of Evolution

SERVICE TO AUSTRALIA AWARDS Perth Airport Healthy Mind Menu Inc.

The Steambox Evolution range starts a new era, where technological research defines commercial cooking

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awards

TONIC & GINGER WINS TRIFECTA

LICENSED CASUAL DINING REGIONAL The Studio Bistro, YALLINGUP

BEST HIGH TEA Firewater Grille at The Duxton Hotel, PERTH

BEST TAVERN / PUB The Inglewood Hotel, INGLEWOOD

FAMILY DINING Nicola’s Ristorante, BUNBURY

On Monday 22nd November 2021, the Catering Institute of Australia (WA) President Vicki Mayell and the State Council announced the winners of the 54th Gold Plate Awards. The annual event acknowledges the outstanding quality and service provided by restaurants in Western Australia.

RESTAURANT/CAFE WITHIN A WINERY PERTH/SURROUNDS Sandalford Wines, CAVERSHAM

BEST STEAK HOUSE Latitude 32, ROCKINGHAM

BEST BREWERY Wild Hop Brewing Company, YALLINGUP

The Winners of the 2021 Gold Plate Awards are as follows:

MEDITERRANEAN DINING Gioia on the River, EAST PERTH Santini Bar & Grill, PERTH

PREMIER’S AWARD Andly Private Kitchen, WEST LEEDERVILLE

MODERN AUSTRALIAN Rambla on Swan, SOUTH PERTH

CHAIR OF JUDGES AWARD Tonic and Ginger, FREMANTLE

LICENSED ASIAN Chow’s Table, YALLINGUP UNLICENSED ASIAN Andly Private Kitchen, WEST LEEDERVILLE SEAFOOD DINING Blue Manna Bistro, DUNSBOROUGH BEST CAFÉ Swell Mullaloo Beach, MULLALOO BEST PIZZA Bistro Bellavista, EAST PERTH

EXCELLENCE IN HEALTH Samuels on Mill, PERTH WINE LIST OF THE YEAR Santini Bar & Grill, PERTH FORMAL CONTEMPORARY Fleur at The Royal Hotel, PERTH LICENSED DINING METRO AND REGIONAL Sandalford Wines, CAVERSHAM LICENSED CASUAL DINING METRO Chef & Co, BEDFORD

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BEST COFFEE SHOP Bayside Barista, SAFETY BAY

BEST BREAKFAST Halo Espresso, SOUTH PERTH NEW RESTAURANT Sandalford Wines, CAVERSHAM TOURISM RESTAURANT – METRO / REGIONAL C Restaurant, PERTH THE CIA VENUE CATERERS AWARD Optus Stadium, BURSWOOD FRESH PRODUCE AWARD Meelup Farmhouse, NATURALISTE BILL THOMPSON AWARD Simon Ip, Andly Private Kitchen PRIX D’HONNEUR AWARD RECIPIENTS Licensed Dining Metro & Regional – Rambla on Swan Best Tavern/Pub – Empire Bar Modern Australian Dining – Sandalford Wines Licensed Asian – Dusit Dheva by the Sea Licensed Indian – Punjab Indian Restaurant

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Busselton's

One-Stop Food Hub

E

ven if you don’t believe in heaven, the Origins Market is the making of food divinity. Situated in Busselton, this one-stop collective connects consumers with over 60 local farmers, producers, artisans, makers and creators. Since the Market’s opening in early November 2021, tens of thousands of visitors have travelled to the entire South West region and beyond under one glorious roof.

I think it’s safe to say there is no other purposebuilt market like it in Western Australia, if not on earth, as the Origins Market is 100% WA grown, produced and crafted.

As well as a shopping mecca and meeting place for locals and visitors, this unique market experience has been designed as an incubation space for small businesses to test the market. There is an onsite Incubator Kitchen available for hire for vendors to create and prepare products, and this innovation is especially appealing for those entrepreneurs who aren’t in a position to invest in a dedicated shop front.

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Showcasing local cheeses and artisanal yoghurts, The Cheeky Cow co-owner Beth Gallagher shares, “The Origins Market is fantastic as not only is almost everything sourced from WA, but it’s also an opportunity for small vendors to explore and test new recipes.” Co-owned with Hayden Russell and concerned at the millions of milk bottles thrown out every year, the pair intend on expanding their sustainable milk line through re-usable glass bottles.

AS WELL AS A SHOPPING MECCA AND MEETING PLACE FOR LOCALS AND VISITORS, THIS UNIQUE MARKET EXPERIENCE HAS BEEN DESIGNED AS AN INCUBATION SPACE FOR SMALL BUSINESSES TO TEST THE MARKET.

Community and sustainability are at the heart of the Origins Market. Get Pickled and Get Shucked co-owners Jodie Richards and master shucker Darren Lee sustainably source their octopus and oysters. Known for their Akoya pearl oysters, they suggest pairing this native delicacy with one of Core Cider’s fruity drops or Marri Wood Park’s sparkling, which are both conveniently located in the markets.

With the exposure the market brings and plans to expand their business, Jodie says,

“Origins is an ideal place to experiment and see what works well and scale up with minimal risk.”

Another onsite innovation is the Southern Forest Collective. A collaboration of six businesses featuring Chestnut Brea, Truffle Hill, The Cidery, Southern Forest Green Tea, Lake Janis and The Organic Fine Food Company. By joining forces with likeminded organic businesses from the region, they’re able to share costs while educating consumers by working together through

the co-op. I can’t wait to try Chestnut Brea’s prized chestnut fed pork, compliments of their Wessex Saddleback pigs who feast on chestnuts on their farm in Nannup.

An innovative product that evolved from the region’s cycling community is the Bee Loose Moose Chafe Cream, an anti-chaffing cream designed for cyclists. Containing honey and beeswax and developed by Southern Forests Honey, owner Simon Green says, “The markets have made it possible for consumers to support local. This one-stop venue makes the weekly shopping easier instead of having to visit multiple outlets throughout the region.”

Sharing a nearby stall with Shelter Brewing Co., it was time for a tasting of Credaro Wine’s Fragola, a light bodied fruity red made in an old Italian variety ideal for summer.

The range of delicacies on offer spans across the globe to Italy, South Africa, Mexico, Korea and South America. I was keen to try the satays and hand-made sausages at The Balinese Butcher, especially as Perth doesn’t have a dedicated Balinese restaurant despite our obsession with the Indonesian hot stop. Shana and Madé Rai use some of the proceeds from their butchery to help support the Tianyar Bali Reef Conservation programme in northern Bali.

It seemed like the perfect time for dessert and Argentina beckoned at Sweet Delochi, named after dulce de leche, the caramel filling in their chocolate covered biscuits. Catering to the surprisingly sizeable South American community who have found themselves on extended stays in Western Australia due to travel restrictions, Sweet Delochi is one of the many that launched their business at the markets.

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Coffee was the perfect finale to my culinary journey. Roasted in Cowaramup and at the markets, Two Cracks Coffee source their beans from sustainable micro-lots, co-ops and community driven farms.

Next time I’ll be sure to leave room for their famous biscotti, but I had more pressing issues to tend to. Like my husband who I had left unsupervised and was now laden down with souvenirs from many of the aforementioned vendors, plus a few others like Cape Farm Shop and Vasse Valley Hemp Farm.

With over 25,000 daily visitors to the Southwest region, and located just 10 mins from the Busselton Margaret River Airport, the Origins Market is rapidly becoming one of the region’s most popular gourmet attractions. I’d start planning your South West escape soon to avoid the rush with the predicted influx of tourists in 2022. Abbey Beach Resort has some great packages when you book direct. The luxurious Aqua Resort offers self-contained villas with chef’s kitchens ideal for preparing all those regional goodies you also couldn’t resist.

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

By Carmen Jenner

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celebrity chef You began your writing career in the music industry, how did you transition into food writing, and now recipe book creator?

When I arrived in Australia in 1993 I actually came to write about Neighbours and Home and Away rather than music. I’d been working for two of the UK’s massive TV mags for six years before that.

I’d been doing that for a few years when a dear friend asked me to write a restaurant review column for her new magazine (Inside Melbourne). I immediately loved it.

After a few years I was offered a review column in The Age’s Epicure section and a job writing for 'delicious.' magazine. I have just celebrated my 20th anniversary writing for 'delicious.' and still love it.

I was lucky enough to win a few awards for my food writing and for my recipe writing early on which set me on my way. That cemented the idea that I might be able make a living doing my dream job - getting paid to eat cake.

When I started on MasterChef I was pretty much living in Sydney and it seemed wrong to be reviewing restaurants in Melbourne, so I began concentrating on food and recipe writing and moved full time across to 'delicious.' and News Ltd’s newspapers as they upped their focus on food coverage. The books were the logical next step.

Recently, I’ve been doing a bit of radio presenting on the ABC and that’s reignited my original love of music.

Was food always something you were passionate or interested in? How has your interest in it changed as your food writing career has taken off?

By Scott Arnold-Eyers

Why Not –

Matt Preston M

att Preston is an award-winning food journalist, radio presenter and international TV personality. During 11 seasons on MasterChef Australia, he reached an audience of over 180 million people across 110 countries. Matt writes a weekly column for Stellar in the News Corp metro mastheads seen by over 4 million Australians every week.

He is also a senior editor for 'delicious.' and

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Taste magazines, and contributes to one of the world’s most-read recipe websites, www.taste.com.au, with a monthly reach of 2 million food lovers. Matt has written eight best-selling cookbooks, with the most recent one World of Flavour, featured at the back of the magazine in our Books For Cooks section.

I made up my first dish aged eight. It was eggs baked with curry-powder and sultanas. It probably tasted pretty rank. When I left home the need to feed myself reared its head again with the usual mix of successes and abject failures. Writing about food meant I had to become more serious about my research and recipe testing without losing that naive enthusiasm.

What makes your recipe books different to others?

I’m proudly a home cook, so I’m conscious of making recipes the tastiest just using readily available ingredients.

I judge the success of any of my cookbooks by how many of the recipes get cooked – the pinnacle is when a recipe becomes part of someone else’s regular repertoire.

You have worked for a number of publishing companies. What was the first and what are your memories of that experience?

I worked at City Limits in London, a worker’s co-operative set up by the sacked staff of Time Out. I got the chance to do so many different things – from writing about F1 and football to interviewing stars of the time like Billy Crystal and John Candy. I also got to work on setting up the clubs, events and gigs that the magazine co-promoted which was a total blast. Nirvana, Nina Simone, Baaba Maal, The Pogues, Billy Bragg, The Shamen and Skinny Puppy were amongst those acts.

When we can travel again where will you want to go first?

Istanbul, Portugal and back to London to see my mum.

What inspires you?

Hard work, new ideas and my friends. With “World of Flavour” I just wanted to share all the great stories I’d heard or read about the world’s great dishes. I’ve had a long obsession with food history. What’s fascinating is finding that so many are myth that are taken as fact.

Often the real stories behind the dishes are far more exciting.

Who is your favourite food personality?

I love the warmth of Carluccio and the honesty and erudition of Rick Stein. I do find Uncle Roger very funny too. Bourdain was also a breath of fresh air when he started. Amongst my proudest moments have been working with three of these guys.

What has surprised you or impressed you most about how COVID has affected the hospitality industry and how restaurants have evolved during this time in their service delivery.

The amazing ability of so many to pivot and maintain staff. I’ve also loved those quirky ventures like women selling Parsee wedding food. There have been so many great examples across Australia of creative and tasty pandemic entrepreneurship. I love when people turn deep adversity into opportunity.

Where do you see the food industry going to from here?

Diversity, sustainability, variety but above all flavour as the mantra.

When in Perth, which restaurants have been your favourites?

Lulu La Delizia is a regular haunt when I’m there and then whatever is new and tasty that the great Robbie Broadfield recommends.

Loved King Somm, Mummucc and the pizza from Monsterella Pizza.

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

Loads… it is part and parcel of writing recipes and trying to come up with new expressions of tastiness. The brutal comments of my children are great motivation to improve.

What music do you cook to?

Recently it’s been my 18-year old’s playlist.

The likes of Spacey Jane, Hockey Dad, Teenage Joans, Rancid Eddie, Alice Skye and Thelma Plum.

What would you whip up for a private candlelit dinner?

Slow-roasted marinated kingfish barrels with a Thai basil salad. Roasted white chocolate tart with creme fraiche for dessert. Both from the new book.

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

That I’d been pulling multiple bongs before picking up our Logies at the 2010 awards.

And, that I was an army heavyweight boxing champion.

Do you ever eat fast food?

I am partial to a good burger with the lot from the local family run take-away joint.

Eating Korean fried chicken and shots of soju sitting on rickety plastic chairs in a Seoul gutter is also special.

What’s next for you?

I think it’s time for a gin and soda, and some dinner. Making pork neck tacos is also sounding particularly good at this precise moment.

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RED Wine

our top drops

2020 Harvey River Estate Barbera Region: Geographe, Western Australia Venue: Nicko’s Kitchen Web: www.harveyriverestate.com.au Tasting Notes: This wine is vibrant and delicate with great intensity of fruit flavours. With a nose of red fruit and vanilla, this wine is dry with a delicate structure and smooth tannin profile. It is vibrant from start to finish.

Region: Margaret River, Western Australia Venue: Caleb Restaurant & Bar Web: www.restaurantcaleb.com.au Tasting Notes: Wonderfully integrated bouquet of dark fruits, hint of cassis and subtle oak – very smooth.

We Said: Expertly paired with the Fromage Blanc Tart, the fruity flavour of the wine really helped the cheese flavour pop out.

We Said: The cabernet merlot matched well with the dish Land and Sea. The seafood flavours really popped and the wine balanced the earthy components in the dish as well.

2018 Devil’s Corner Resolution Pinot Noir

2019 Majella Sparkling Shiraz

Region: Tasmania Venue: Gioia on the River Web: www.devilscorner.com.au

Region: Coonawarra, South Australia Venue: Graze & Tipple Web: www.majellawines.com.au

Tasting Notes: This is a vibrant wine with cherry, red berry and subtle spice aromas. Oaky with strong tannins, this wine lingers on your palate. Best suited to a strong protein dish.

Tasting Notes: This sparkling shiraz has a fine bead and is a vibrant dark red colour with a bright ruby hue. It has aromas of fresh plum, raspberry and blackberry, with a hint of spice on the palate. A smooth wine, it is balanced with gentle tannins and a generous finish.

We Said: A glass of 2018 Devil’s Corner Resolution Pinot Noir, bursting with cherry was savoured with the Fiorentina T-bone. It’s just a perfect match with a hearty meat dish.

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2020 Caleb (Private Label) Cabernet Merlot

We Said: The 2019 Majella Sparkling Shiraz perfectly matched the Roquefort blue cheese in the cheese platter. It really intensified the strong flavour of the blue cheese.

WHITE Wine

our top drops

2020 Ta_Ku Sauvignon Blanc Region: Marlborough, New Zealand Venue: Waterwall Restaurant & Bar Web: www.taku.co.nz Tasting Notes: Light and aromatic with varietal flavours, this wine has tropical fruit and grassy herbaceous notes that lead into a lively, crisp palate. Serve chilled with seafood, salad or chicken.

We Said: The Prawn Tempura with sautéed pak choy and a spicy laksa is a memorable dish, further accentuated with a splash of tang from the 2020 Ta_Ku Sauvignon Blanc.

2016 Woody Nook Chardonnay Region: Margaret River, Western Australia Venue Gioia on the River Web: www.woodynook.com.au Tasting Notes: This wine exhibits fresh apple and sweet melon aromas enhanced by subtle toasty oak characters on the nose. Melon and stonefruit combine for the body with a hint of creaminess, and crunchy green apple acidity makes for a fresh lingering finish.

We Said: The sweet and supple scampi is so perfectly matched, it would be easy to imagine the scampi were only recently bathing in the chardonnay.

2020 Caleb (Private Label) Semillon Sauvignon Blanc Region: Margaret River, Western Australia Venue: Caleb Restaurant & Bar Web: www.restaurantcaleb.com.au Tasting Notes: An elegant dry style SSB blend with notes of ripe quince, figs and crisp apple leaving a refreshing, lingering burst of freshness.

We Said: The dry, crisp style of Caleb’s own 2020 Margaret River Semillon Sauvignon Blanc was a great complement to Caleb’s famous Burrata. The wine really popped the flavour of the basil in the dish.

2016 Garbin Estate Reserve Chardonnay Region: Middle Swan, Western Australia Venue Caleb Restaurant & Bar Web: www.garbinestatewines.com.au Tasting Notes: A steely chardonnay with a good blend of fruit and oak, it has developed some nice creamy overlays within a deep flavoursome palate. A crisp acidity and little savoury edge, finish this wine.

We Said: Let’s Go to the Ocean is a visually stunning platter of cured WA kingfish, scallops and caviar with chilli drops, lemon, capers, micro greens and black mushrooms. When paired with this chardonnay, the earthiness of the herbs really pop, and bring an extra dimension to the dish.

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Preparation – 10 mins Cooking time – 10 mins “My signature Ragu Al’ Olio gives you that perfect Summer pasta dish, easy to make and oh so tasty” INGREDIENTS 1 whole sliced fresh garlic clove 180ml olive oil 200g beef fillet, diced small 20g sundried tomatoes 1 handful of fresh spinach 20g mushrooms 1 tbsp of All-in-one Ultimate Seasoning from Caleb Table Spices 300g cooked angel hair pasta 80g unsalted butter A splash of hot pasta water or dry white wine Fresh Parmesan, to serve

METHOD Heat up a pan on medium heat, add oil and garlic, cook until slightly brown. Add diced beef and cook for 2 minutes, then add the mushrooms, sundried tomatoes, fresh chilli and ultimate seasoning. Cook for 2 minutes.

Add a touch of pasta water or dry white wine to deglaze the pan and add your already cooked angel hair pasta. Toss it all together and cook for 2 minutes or until the pasta and sauce become one.

Take the pasta off the heat, add fresh spinach and toss once again before serving.

Serve with some fresh shaved parmesan.

Add salt and pepper if desired.

Serves 2.

By Chef Caleb Azuka of Caleb Restaurant & Bar

A Healing Elixir I

f you have never juiced Bok Choy before I highly recommend it as the flavour is light and crisp. The juice is very refreshing and juicy, making it the perfect green juice if you’re looking to get a heap of cleansing chlorophyll without that overwhelming green taste. Bok Choy is high in calcium, folic acid, vitamin A, vitamin C and tons of other minerals which make it very beneficial for bone health. Here is a great tip when shopping for Bok Choy: Make sure the Bok Choy is crisp and the leaves have not gone yellow.

Apples are nature’s healers and when combined with other ingredients, like the ones in this juice, they enhance the nutritional components of the juice.

Cucumber and Bok Choy together can help with bone related inflammation.

Cucumber juice can help in reducing the high uric acid content that causes inflammation in many degenerative diseases making it a natural anti-inflammatory. Cucumbers are also extremely hydrating and are an excellent way of getting water into our bodies.

Apple-Aid Makes 1 litre INGREDIENTS 4 green apples 3 bok choy 1 cucumber 1 lemon METHOD Chop the ends off the Bok Choy to release the stems. Roughly chop.

Remove the stems from the apples and juice whole with skin and seeds. Cut in half or quarters if too big to fit into the wide chute.

Cut the cucumber into chunks to fit down the chute. Juice with skin on.

Cut any hard end points off the lemon, slice into rounds with skin on to give more flavour and get more juice from the lemon.

JUICING METHOD Always start with the leafy greens of the Bok Choy, this will help extract the maximum amount of green chlorophyll from the leaves.

Next juice the cucumber chunks followed by the apples.

Finish the juice with the lemon slices.

By Andrew Kelly of Kuvings Australia

easy meals

Chargrilled Tiger Prawns with Chorizo Butter WE FOCUS ON ONE EXCEPTIONAL PRODUCT. Ask for ‘Halls Suzette’ at your favourite local store.

INGREDIENTS 600g Jumbo tiger prawns, peeled, deveined, head and tail left on 1 chorizo sausage, diced 150g ghee, or clarified butter 10g dill, leaves only 2 limes, fresh, cut in halves 150g Kewpie mayonnaise 2 tbsp olive oil METHOD

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Prepare prawns, dice chorizo.

In a small saucepan on medium heat warm through chorizo until it starts to sweat, add the ghee (or melted butter) and simmer gently for 5 minutes or until chorizo has started to darken in colour. Remove from heat and allow chorizo to infuse with ghee/butter.

Heat a pan on medium heat, add oil to pan, once oil starts to simmer add prawns being careful not to overcrowd the pan.

Add lime half, flesh side down and allow to caramelise, remove from pan and set aside.

Brush prawns generously with the chorizo butter, turning gently to brush the other side of the prawns with more of the chorizo butter.

Continue to turn prawns until they become golden in colour and are cooked all the way through.Give prawns a final brush with the chorizo butter, arrange on plate, drizzling chorizo and its butter over the prawns, scatter dill generously, serve with the charred lime half and kewpie mayonnaise for dipping.

Tips: You can use any prawns depending on what is in season/available. Butter can be reused, refrigerate after use and heat for thirty seconds in microwave to melt again.

Serves 4 entrée size.

By Chef Rob Nixon of Nicko’s Kitchen for The Good Grocer

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HOSPITALITY

S

ince the advent of social media like Pinterest and Instagram our fascination with taking photos of our food has boomed, and a clear favourite is the grazing table. Long gone are the days of putting out a couple of platters of cheese and antipasto; now every wedding or birthday must have a work of art that is worthy of photographic glory.

While these grazing masterpieces look amazing, there are several things to consider especially when it comes to food safety and practicality.

Setting up a grazing table will take time, and usually it will be set up at least an hour before anyone is likely to partake in its offerings. You will want to make sure you or the vendor are not using any items that should be served at fridge temperature like certain cheeses. If you are using a vendor, be sure to question them about their food safety training as they will be picking, packing, transporting, and handling all your food for your event.

If setting up your table outside, you have the heat of the day and insects to think about. No one wants to eat sweaty cheese or meats. Consider concealing icepacks under vulnerable foods. If it is forecast to be a hot day you would be better off moving your table inside. Consider covering your table until ready to serve, and using small fans to deter flies and bugs. It’s also a good idea to have someone keep an eye on the table especially

if there are young children around as we all know they like trying things, but if they don’t like it, they tend to put it back where they found it.

On the practical side of things consider whether your guests are going to want to eat from what is essentially a buffet table. Yes, you have plates and tongs for guests to use and it all looks so good, but we are still in pandemic times and some guests may not want to graze with other guests. Of concern is the cost, and amount of wastage. Look at your budget and compare having a grazing table where your guests must leave their conversations to go and get something to eat, to having similar foods offered by catering staff serving your guests where they are. So often people say they didn’t eat much because they were talking all night.

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Clients can order ahead at their table, via a tablet, or using the self-service kiosk. The newly released Idealpos 8 does it all.

You will also need to be considerate of your guests with food allergies. Ensure crosscontamination is not a high risk by adding a few smaller grazing boards to the table, separating foods for your guests.

Whatever your next function is celebrating there is no question that the grazing table concept is a great idea to provide visual appeal and interest for your guests.

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By Clint Gurney of Cosmic Cocktails & Events

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cocktails

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Easy Breezy Sips W

hether it’s a martini sipped on a rooftop bar overlooking the city or refreshing gin and tonic at one of Perth’s laid back waterfront venues, Perth offers a world class drinking experience in a variety of settings.

It’s no secret that the city’s year-round fine weather provides the perfect conditions to enjoy a tipple or two. Perth’s cocktail scene has matured into a diverse and interesting field for drink connoisseurs. If you know where to look, your palate will agree that Perth’s drink scene is having a moment.

While the Pandemic has had a big impact on the hospitality industry globally, Perth’s success in maintaining something akin to normal life has meant that the hospitality scene has well and truly closed the gap on many other cities that were previously assumed to have the upper hand.

I have the envious task of touring the best bars and restaurants in the State, training staff on the finer details of gin production and the art of cocktail making. My job involves keeping an ear to the ground for the freshest new trends and flavour pairings. So what do I recommend we should be filling our shakers with this summer, or where we should be considering when in search of fine drinks in the city?

A favourite bar of mine at the moment is Bar Lafayette which I love because they take so much pride in their cocktails and have great attention to detail. You can sense the passion from the mixologists and it definitely translates into the drinks. As someone who has been in the industry for a while, you can

tell when someone puts that little extra into what they do. The perfect alfresco hot spot to enjoy the city vibes after work.

Gin is becoming the go-to for many Australians each summer, so here is a simple recipe for you to try.

PERTH 75 There’s a global cocktail trend right now of taking classic short drinks and reformulating them into highballs. It’s partly because of the rise in lower ABV drinking – but also the highball trend. From Martini’s to Manhattan’s we’re seeing them presented long instead of the traditional ‘straight up’.

Here, I’ve taken the classic French 75 cocktail and turned it into a long spritz style drink.

You still get the crisp effervescent kick of the classic, but in a slightly more easy going way.

Perfect for an easy drinking sundowner during summer.

RECIPE 30ml Perth Gin 15ml Peach Liqueur 10ml Lemon Juice 90ml Prosecco 30ml Soda Water METHOD Build all in a Copa glass over ice, garnish with lemon wheel.

By Leroy Rawlings of Australian Distilling Co.

BURRATA, COMPRESSED NECTARINES E BRESAOLA COMPRESSED NECTARINES

SALSA VERDE

1 nectarine cut into wedges Salt flakes Freshly cracked black peppercorn 20ml white balsamic vinegar

100g Italian parsley, picked, washed and dried 50g basil leaves, picked, washed and dried 60ml grapeseed oil Salt Freshly cracked black peppercorn 30g drained baby capers in vinegar 20ml white balsamic vinegar 5 anchovy fillets Zest of 1 lemon

METHOD Put everything in a vacuum bag and vacuum on the maximum settings before sealing.

Keep in the bag for at least 2 hours then open the bag and keep refrigerated until needed.

METHOD BUTTERMILK DRESSING 50ml buttermilk Salt Freshly cracked white peppercorn 15ml lemon juice Zest of 1/2 lemon, finely grated 10ml verjuice 20ml olive oil METHOD Whisk all of the ingredients together and adjust seasoning. Keep refrigerated until needed.

KALAMATA OLIVE CRUMB Dehydrate the olives in a food dehydrator for 36 hours at 70 degrees.

Crumb with a mortar and pestle.

Using a Vitamix or any food processor, blend all the ingredients except for the lemon zest, on medium speed for 30 seconds. Add the zest and keep refrigerated until needed.

OTHER INGREDIENTS Finely sliced Italian Bresaola Freshly made Italian Burrata cheese Vincotto TO SERVE: Serve the burrata at room temperature, Plate with the sliced bresaola, nectarines and salsa verde. Sprinkle with the Kalamata olive crumb and drizzle with the buttermilk dressing and vincotto.

Nicely paired with some Sardinian pane carasau and a glass of Villa Solais Vermentino di Sardegna.

Serves 2.

by Chef Fabio Concas of Acqua e Sale for Express Fresh

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T

he world has definitely changed since COVID-19 surfaced in December 2019.

At first, we were all worried about our jobs and how we would financially survive as the first lockdowns surfaced around the world. Australia except for our Victorian and NSW cousins, have escaped the extended lockdown curse. Yes of course there have been restrictions on us all whether that’s travel, or social distancing requiring reduced numbers at our favourite hospitality venues. Not to mention the fact that we’ve been restricted, unable to travel for holidays or to see family and friends either interstate or overseas.

What has come out of this pandemic is that the demand on goods and services in Australia has increased unexpectedly. And the fact this is not consistent across the world is now causing all suppliers of any manufactured products significant delays, from cars through to the latest electronic devices. As consumers, we have become used to the instant gratification of getting our newly purchased product straight away, whether sourced online or through traditional retail options. So why is this delay occurring?

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There are many factors that have caused a perfect storm, starting with international freight. Well before the pandemic, many major shipping companies were losing money and made decisions to reduce their infrastructure.

This basically means they were starting to scrap ships rather than replace them, which reduced the need for sea containers as well.

Once the pandemic hit, the requirement for shipping increased for some markets and reduced in others. Along with reduced air freight, this culminated into what was the start of extended shipping delays.

World manufacturers not only couldn’t produce in certain jurisdictions due to COVID-19, they couldn’t even ship goods they had manufactured because there was no capacity on the ships, even more baffling, there were no containers available to pack their goods in. This has been an issue since December 2020 which has now seen a shortage worldwide that has led to delays in anything that requires components like semiconductors. This has been well-outlined in the general media with Toyota slashing car production by 40 per cent.

These parts however, are not exclusive to cars.

They are required for anything that has an electronic component, which in the hospitality industry, means items like ice machines, combination ovens, coffee machine or anything electronic you would use in your standard restaurant or café operation. We are now seeing increases not only in freight charges but all raw materials, and if you have put fuel in your car lately I’m sure you have seen how much this has increased.

If you do your research you can see this is not going to improve in the short term, with some analysts suggesting it won’t begin to improve until mid to late 2022.

Unfortunately, with anything we purchase in the future this will become the new norm and your suppliers if they aren’t already, will be having ongoing issues with certain stock lines and supply. So plan well and make decisions early to ensure you limit the impact on your business no matter how large or small that may be.

By Brian Garcia of Moffat

FOR ALL YOUR REFRIGERATION AND COOKING NEEDS LARGE AND SMALL

Fire Cider

I

n the last issue of Menu Magazine Kombucha was featured. Following on in that theme, we have Fire Cider.

Fire Cider is an immune boosting antiinflammatory tonic, which was named and formulated by American herbalist Rosemary Gladstar in around 1979.

The tonic is taken to ward off colds and flu, and to ease sinus congestion and inflammation.

The beauty of Fire Cider is that it can be made at home using easy to source ingredients.

ONE RECIPE TO MAKE FIRE CIDER ½ cup horseradish ½ cup ginger ½ cup garlic cloves 1 medium onion ¼ cup fresh turmeric (can use powder – about a heaped tablespoon) 1 each whole orange, lemon and lime 2 fresh chillies (or 1 tsp cayenne pepper – more if you like it hot) 1 tbsp whole black peppercorns A few bay leaves Apple Cider Vinegar METHOD Finely chop or grate all ingredients, put into a clean 2L jar and cover with apple cider vinegar (preferably raw and organic) until all ingredients are covered and seal with a plastic lid.

Put in a cool dark place and shake daily for a month.

Strain the liquid and sweeten with honey to taste – start with about ¼ cup honey.

After decanting the Fire Cider, the remaining solids can be made into chutney by blending and adding honey to taste, or they can be dehydrated and ground to make a delicious seasoning.

A tablespoon a day, in water, juice or with a hot cup of lemon tea is said to have numerous benefits.

Fire Cider can also be used in cooking for dressings or just adding extra flavour to salads/casseroles/soups.

NOTES Kombucha vinegar can be used with the apple cider vinegar to make this tonic. (To make kombucha vinegar, simply leave kombucha to ferment for an extended period of time until it is very acidic.) Kombucha vinegar can be used in dressings and the like, but not necessarily for preserving as it may not be acidic enough.

It is best to source organic (unsprayed at least) ingredients to provide maximum benefit to health.

Perth Commercial Fridges, WA owned and supporting both large and small business for over 10 years.

Importer / Distributor direct pricing, saving you money.

Try to use local honey, not only is it supporting local producers, it will have a better protection for allergies.

Ask around for the horseradish, as it is rarely seen in the shops, but grows readily and many people have it in their gardens. Daikon radish can be used if horseradish cannot be sourced.

By Araluen Hagan of 14K Brewery

Phone: (08) 9249 7222 53 Competition Way, Wangarra www.perthcommercialfridges.com.au 63

products

Products &

Supplies

Cheesey Goodness Mozzarella Cubetto by La Stella is a mild and delicate cow’s milk cheese. Elastic and stringy when melted, La Stella use only the highest quality raw milk and embrace ancient tradition when it comes to making their Cubetto. Packaged for freshness and ease of use, you will love this cheese in any of your salads, sauces, pizza and antipasto creations. For more information go to www.gourmettrader.com.au

Berry-liciou s

Pomone Ra spberry Tart is a mild an tasting dess d sweet ert that will liven up yo display, buffe ur cake t or banque t. The swee base is filled t pastry with almond cream and to with medium pped plump dark-re d raspberrie Eastern Euro s from pe. This dess er t co and frozen, mes fully bake and all it ne d eds is a simpl before it can e defrost be served up , full of flavo a crispy ba ur with se. For mor e informatio www.orafoo n go to ds.com.au

The New Ice Age With hygiene and sanitation more important than ever, the new Brema BSFA-HC bench top self-contained pebble ice dispenser can deliver ice directly into a cup or jug, cutting out any human contact. With a production capability of 90kg of pebble-shaped ice particles per 24 hours, and 5kg storage capacity this bench top unit is a fast and sanitary ice solution at the push of a button. Durable and aesthetically pleasing, the Brema BSFA dispenser is perfect for any front of house area. For more information go to www.comcater.com.au

The Future is Now The future of hospitality is here with the MTRobot. Boost your business and solve your labour shortage problems during the pandemic by using the automated services of the MTRobot.

These Robot Waiters deliver food direct to the table with ease while reducing physical contact with customers. With a free trial, demonstration or to hire on offer, why not give this new dimension to your customer service a try. For more information call 0450 267 851 or email mtrobot.au@gmail.com

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products Cream of the Crop You have to try this beautiful tangy and creamy chevre cheese. Made right here in Gidgegannup WA by Kytren Fine Quality Goat Cheese, it is made with 100% goat’s milk and vacuum sealed for an extended shelf life. This cheese is fresh and pure and it will be the perfect addition to your summer cooking. For more information go to www.gourmettrader.com.au

Cake This Takes the ced their

new range of introdu t jus s ha veloped Norpole d they have de display units. An ce the du re lly ica premium cake at system to dram n tio that ila ue nt iss ve an air ndensation d annoying co with led up Co s. troublesome an lay disp with glass cake gerant, the normally occurs saving R290 refri gy er en d an y dl from Perth le ab ail new eco-frien av splay range is Di ke Ca mation ole rp inf new No t. For more or ges & Equipmen .au Commercial Frid om s.c commercialfridge go to www.perth

Sounds Far-brew-lous With cutting-edge brewing technology, the Rancillo Specialty RS1 offers coffee professionals a better coffee experience. The unique work flow design has a digital touch screen display and temperature control, as well as a dedicated screen for each brew group displaying a digital shot clock.

The RS1 has temperature control, programable water buttons, retractable trays for espresso cups and customisable body panels. Available with a two or three group head, the RS1 is the coffee machine that will bring your customer’s coffee experience to the next level. For more information go to www.moffat.com.au

A Kraken Good Idea Squiddlies Calaprods are fresh squid tubes filled with S.A. King Prawns and pickled in Squiddlies own vinaigrette recipe that has been perfected over ten years. The seafood holds its fresh crisp taste from the day you open your tubs to the end of the use by date. And Squiddlies Calaprods have a twelve month ‘best before’ refrigerated life, making them great for seafood platters. For more information go to www.squiddlies.com

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products

Hospitality

in your

Spice up Your Life Chef Caleb’s Piccata Stock Powder is packed with flavour and will liven up every dish while saving you time in your kitchen. Mix it into stocks, or create your own Piccata Sauce, this powder will complement any protein or vegetable meal you make. For more information go to www.calebspecialities.com.au

Home Let the Good Times Be-Gin Rhapsody Ruby Gin is a collaboration between Australian Distilling Co. and T BAR Tea, infusing The Serendipi-T fruit tea blend with their classic dry gin. The result is a delicious berry coloured gin that achieves a delicate balance between florals and berries, with a subtle tannic bitterness that balances well with the flavours in the classic gin base. Pair with a simple tonic, adding a ruby grapefruit or blood orange garnish. Or for a special treat, mix this gin with pink grapefruit soda for a Ruby Spritz Cocktail. For more information go to www.australiandistillingco.com.au

Feeling Peckish Get creative in the kitchen with Mt Barker Free Range Chicken’s new family-size skin-on cuts. Ideal for using with rubs and marinades, choose from thigh cutlets, drumsticks, and whole wings. It is just so easy now to enjoy crispy skinned goodness fresh from the air fryer, barbecue, oven, or pan. Pick some up today from leading independents across WA, and visit Mt Barker Chicken on social media for tasty recipes to try at home. For more information go to www.mtbarkerchicken.com.au

A Summer Ale Spinifex Ginger Beer is a light non-alcoholic ale perfect for those hot summer days. Infused with locally sourced and sustainable native Geraldton Wax and wild-harvested Gubinge, this fruity beverage has aromas of ginger, citrus, melon and cedar. With a dry, easy drinking finish it is a refreshing addition to your bar. For more information go to www.spinifexbrewery.com.au

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products Strawberry Dreams The Team at Hippie Foods are excited to show you their newest creation - Creamy Strawberry Kombucha. With punchy vanilla and rose flavours, it captures the youthful memories of owners Rob and Greg who have fond memories of sipping Creaming Soda as kids. Healthy, tasty, and infused with 100% organic WA fruits, you will love this new refreshing treat. It will leave you wondering if it really is a Kombucha, or a tasty healthy soda. For more information go to www.hippie.com.au

Spirit in a Bottle The Orange Mampoer Spirit by our friends at IMPI Brewers is a Traditional South African Spirit. Crafted from approximately 1.5 tonnes of Gingin Cara Cara oranges, hand pressed and then distilled using the traditional double distillation method, the Orange Mampoer is naturally sweetened and fiery in spirit. The fusion of South African flavours and traditions with beautiful WA local seasonal produce bring something different to the table with the Orange Mampoer. Best served on ice or in a soda spritz, you will love this refreshing summer drink. For more information go to www.impibrewers.com.au

Great Egg-spectations Introducing The Alternative Chicken Tenders

by The Alternative Meat Co. Made with 100% plant based protein, this Australian made product not only looks and cooks up like real chicken, but it tastes exactly like it too. You will be amazed by the freshness and flavour these chicken tenders pack in. Available in the freezer section at your local IGA and Woolworths stores. For more information go to www.altmeatco.com

life’s grape

Life’s a Grape Funk’s Rose Cider is back again and it is better than ever. Packed with shiraz grape juice and apple cider, this latest batch is fresher in taste with more delicate berry characters. The trick is getting the balance right between flavours, textures and compounds, and Funk have done it again with this satisfying and refreshing cider. Have a taste and the juicy tannins and crisp dry finish are guaranteed to keep you coming back for more.

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

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music

Local Music & Local Haunts Charlie Scott is an award-winning musician from right here in Perth and has featured in the magazine on a few occasions. We thought he’d be a great contributor to our music section.

G’day everyone, Charlie Scott here…Menu Magazine asked me to put together a list of some of my favorite venues where I like to perform, alongside some of my favorite dishes and some of the other musicians you should go see and check out around town. I have also got my very first Fringe Festival show coming up called Walking with Cash – Late & Alone…so if you like your Johnny Cash check out the Fringe festival guide for details…

LOCAL HAUNTS CORK & BOTTLE Open from Thursday to Sunday this great little wine tapas bar in Bassendean hosts live music with a regular rotating roster of local musicians every Friday night and Sunday afternoon. It also has a specialised genre specific Saturday night format featuring Blues, Jazz, Country musicians from all around the State.

Favourite dish – the Pork Belly Popcorn.

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THE NATIONAL HOTEL This iconic Fremantle venue on the corner of Market and High Streets hosts live music seven nights a week. There are regular musicians on weeknights, a Tuesday night open mic, solo acoustic slots on Friday, Saturday and Sundays, and bands on Friday and Saturday nights. This venue is a true supporter of live music in town.

THE DARDY PUB A little southwest country town called Dardanup sports the best Chicken parma in the State, definitely worth the 90 minute drive out of town on a Sunday. You can find musicians from all over the South West performing every Sunday afternoon. It’s a great day out, a beaut country drive with a destination to boot.

Favourite dish – Steak Sandwich while watching the sun go down on the roof top.

Favourite dish – Chicken Parmy.

music LOCAL MUSIC STEWART HERBERTSON Wednesday night resident at The National Hotel, Stewart Herbertson chucked in his mining job to pursue music full-time. Stewart had a very successful run at last year’s Fringe Festival with his one-man Beatles tribute. Tickets are now on sale for his next Fringe Show in 2022, Second Shot – A Tribute the 80’s.

ETT TRACEY BARN ress st ng so r ge South West sin Tracey wn to ge id Br from st released Barnett has ju bum ‘Eyes al w ne d her bran n ca catch the Forward’. You l er perform al nn wi WAM award in d an t es W uth across the So the City.

Rusty Pinto Rusty is a 20 year veteran of the Perth scene. He pl music ays regularly at The Musta and several ng Bar venues arou nd town. Pr performing Bl imarily ues with his ba nd The Blue Fl he has torn up ames, dance floors all around the and at major world Rockabilly fest ivals. Once in stage by Chris vited on Isaak, he is th e closest thin Elvis Presley g to going around , a natural ta to be missed. lent not

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book reviews

By Sarah Schmitt

BOOKS FOR COOKS The Table of Us by Simone Agostino Published by Simone Agostino and Daniel Agostino What I love about Italian food is the simplicity with which you can create dishes rich in flavour. The Table of Us by Perth-based Simone Agostino delivers recipe after recipe, full of flavour, along with a heartfelt insight into her Italian heritage.

Follow Simone into her kitchen as she shares with you a collection of hand-me-down recipes and those accumulated through travel and experience. Wherever they come from, they all ultimately land on the dinner table, so many of them easily forming your weeknight meals.

This book is beautifully produced, the pages are filled with gorgeous images of Italian life and stories giving a sentimental tribute to family and heritage.

The book is visually beautiful, which is appealing, but I really value that I can open this book any night of the week and find something quick and simple to create for my own family. Not many cookbooks offer that, but Simone is a mother to small children and understands the need for this fast and simple approach. For example, the spaghetti with ricotta, lemon and fresh herbs. It is a classic Italian dish, so simple with so few ingredients but this is one of the meals in The Table of Us that my family absolutely craved. It is just a really warm, fulfilling meal with beautiful flavour to put on the plate.

Homegrown by Paul West Published by Pan Macmillan Australia River Cottage Australia is one of my family’s favourite shows. We watched it every week when it was on the ABC and now we love to watch the replays whenever we can. There is just something about host Paul West, perhaps his gentle soothing voice and sparkling blue eyes? I don’t know, but I couldn’t wait to get my hands on his cookbook after the show wrapped up.

Homegrown is West’s second cookbook. In this book, we see images of West with his young family, and it makes it a more intimate experience. But the formula is the same – there is seasonal advice on what to grow in your vegetable garden, and then the book offers some super simple, rustic and seasonal recipes that are charming in their appeal. In Homegrown however, West has added some garden projects to keep us all busy. Things like building a chicken coop… one day I am sure we will get around to that. In the meantime, I love to flick through this visually lovely book and potter in my kitchen trying out his recipes, and the recipes West gives us are ones the whole family can enjoy, such as the crispy skinned chicken with peas and capers. This was a great meal to have in the Springtime, it was fresh, light with a lovely zing from the mustard dressing drizzled over it. And the chicken and sweetcorn soup is a bowl full of comfort.

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book reviews Joshua Weissman: An Unapologetic Cookbook Published by Penguin Books Joshua Weissman is a young chef who has worked in a number of kitchens, but is best known on social media where he has created quite a following with his cooking videos. His philosophy is simple: everyone should know how to make the basics - these form the building blocks to bigger and greater meals - and that is what he gives us in this book. Beginning with foundational cooking, Joshua gives you everything you need to know to find your way around a kitchen - skills from pickling to bread making and churning your own butter. It is really quite thorough.

Joshua then demonstrates how to take this newfound knowledge and create meals with it. From simple breakfast meals like boiled eggs, through to recreating favourite fast food meals like chicken nuggets, he takes you on a journey to build confidence in the kitchen. I followed Joshua’s recipe to make bread rolls for hamburgers and I was happy with the outcome. His instructions are clear and well defined. His mum’s pot roast is a really great example of creating wonderful flavour through simplicity.

This is a book you would buy someone who is just getting into cooking, or has perhaps moved out of home and is new to feeding themselves. It is a good entry level cookbook to help a new cook get to know their ingredients, and their way around a kitchen.

World of Flavour by Matt Preston Published by Penguin Books Matt Preston is one of the most personable food celebrities on our screens. And while he is someone who knows pretty much everything about food and flavour, I have been curious to see if this knowledge stacked up in the recipes he produces for the cookbooks he creates.

Preston’s latest book, World of Flavour, is rich with his storytelling.

Clearly he loves to unearth the untold stories of food, and his telling of them is fun and entertaining. Written in his conversational way, it is a pleasure to sit and read through this book, while the recipes are wonderful, home-cook friendly and fun to play around with.

In World of Flavour, Preston explores the history of different recipes, dispels rumours and sets the record straight with fun facts such as the history of nachos. He then provides his version of the recipe for us to try out. And yes, the Bogan Nachos are really good.

Preston doesn’t skirt from controversy either, claiming his chocolate chip cookie to be the ‘worlds best’. Now, that is a pretty big call to make. For Matt, it is upping the quantities of nuts, fruit and chocolate that creates the magic. What I can say is this, the children did not like them because there were too many nuts. Any adult who tried these biscuits however, could not stop at one. They are not a cheap biscuit to make either. With the quantities of macadamia nuts, you need to budget for this one. But are they worth it? Yes, they most definitely are.

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bite size

Open Wednesday & Thursday from 5pm Friday to Sunday from 12 noon For reservation visit

Multi - award winning brewery, beerhall and stunning alfresco 84 Goodwood Parade, Burswood, Perth 6100 www.blastabrewing.com bookings@blastabrewing.com (08) 6102 4130 H - C

www.finlayskalbarri.com.au

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13 Magee Crescent, Kalbarri

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A Uniquely Australian Outdoor Seafood Restaurant and Brewery

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bite size ARTISAN FOOD, COFFEE AND BAKEHOUSE LOCATED IN THE HEART OF MANDURAH ON THE FORESHORE MONDAY & TUESDAY: 7.00AM - 3.00PM WEDNESDAY TO SATURDAY: 7.00AM - 9.30PM SUNDAY: 7.00AM - 3.00PM

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

Cellar Door Weddings Events WINE BEER COFFEE SNACKS

FRIDAY TO SUNDAY 11am - 5pm

3/1 soldiers road, roleystone www.sevensinsperthhills.com.au

1172 WILDWOOD RD, YALLINGUP

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

www.rivendellwinery.com.au

29 MANDURAH TERRACE, MANDURAH • (08) 9535 2601 • WWW.SAMUDERA.COM.AU

Chef Seb Sindermann brings the flavour fusion from his German heritage and blends it with contemporary Australian cuisine at Seven Sins Perth Hills. Featuring local organic produce and craft beers and wines from the region, we create a home for all our diners.

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bite size

Innovative, seasonal and delicious dishes made with local produce Reservations essential, book now!

Contact us on 0458 036 552 or tenacreblock@panpacific.com

SCARBOROUGH’S BEST KEPT SECRET

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

(08) 9728 3553

OPEN 7 DAYS www.montyscafe.com.au Shop 12 – The Esplanade, Scarborough Beach

When you need more than just great coffee.

106 Oxford Street, Leederville (08) 9227 7150

www.cranked.net.au

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bushshackbrewery.com.au

bite size A traditional pub with boutique accommodation, a spectacular rooftop bar and heritage function spaces.

MON-THURS FROM 3PM-LATE FRI-SUN 11.30AM-LATE

98 High Street, Fremantle Phone: (08) 9335 6688 www.nationalhotelfremantle.com.au

Newly refurbished with new menu and relaxed atmosphere. Perfect for family, friends, special occasions and corporate functions.

610 Welshpool Road East, Wattle Grove (08) 9359 3499

impr nta

breakfast - lunch - dinner

fresh pasta

homemade gnocchi local & imported italian wines

Open for breakfast & lunch 7 days a week.

Ph: 0468 321 112 coffee@ravenscoffee.com 1/7 South Coast Hwy, Denmark impronta.com.au 08 6114 3586 150 Oxford Street Leederville, WA 6007

ravenscoffee.com

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cuisine & location guide

CUISINE GUIDE COFFEE HOUSE Dante’s Coffee........................................... 23 Micro Lote Coffee...................................... 77 Open Plan Coffee Co................................ 23 Ravens Coffee............................................ 75 The Herdsman Market............................... 37 Two Cracks Coffee..................................... 31 Whipper Snapper...................................... 47 FUSION Samudera Artisan Food & Bakehouse..... 73

LOCATION GUIDE BURSWOOD Blasta Brewing Company.......................... 72

MANDURAH Samudera Artisan Food & Bakehouse..... 73

BUSSELTON Shelter Brewing Co.................................... 75

NORTH PERTH Acqua e Sale.............................................. 74 Open Plan Coffee Co................................ 23

CHURCHLANDS The Herdsman Market............................... 37 COMO Waterwall Restaurant & Bar...................... 15

ITALIAN Acqua e Sale.............................................. 74 Caleb Restaurant & Bar........................10/11 Gioia On The River.................................... 13 Impronta..................................................... 75

COWARAMUP (MARGARET RIVER) Two Cracks Coffee..................................... 31

MODERN AUSTRALIAN Avocados Bar & Grill................................. 73 Bayside Barista........................................... 74 Blasta Brewing Company.......................... 72 Brugan........................................................ 18 Bush Shack Brewery................................... 74 Cranked...................................................... 74 Fat Boyz Small Bar..................................... 19 Finlay’s Kalbarri.......................................... 72 Good Company......................................... 16 Graze & Tipple........................................... 12 Grove Bar & Grill........................................ 75 Monty's Café.............................................. 74 Nicko’s Kitchen........................................... 14 Seven Sins Perth Hills................................ 73 Shelter Brewing Co.................................... 75 Ten Acre Block........................................... 74 The National Hotel.................................... 75 Urban Soul Foods...................................... 72 Waterwall Restaurant & Bar...................... 15

DENMARK Ravens Coffee............................................ 75

THAI Dusit Dheva By The Sea............................ 72

DARDANUP (FERGUSON VALLEY) Bush Shack Brewery................................... 74

EAST PERTH Gioia On The River.................................... 13 Whipper Snapper...................................... 47 FREMANTLE Micro Lote Coffee...................................... 77 The National Hotel.................................... 75 HILLARYS Dusit Dheva By The Sea............................ 72 KALBARRI Finlay’s Kalbarri.......................................... 72 KARRINYUP Good Company......................................... 16 Graze & Tipple........................................... 12 KELMSCOTT Avocados Bar & Grill................................. 73 Nicko’s Kitchen........................................... 14 LEEDERVILLE Cranked...................................................... 74 Impronta..................................................... 75

PERTH Ten Acre Block........................................... 74 Teom Kitchen............................................. 76 ROLLEYSTONE Seven Sins Perth Hills................................ 73 SAFETY BAY Bayside Barista........................................... 74 SCARBOROUGH Monty's Café.............................................. 74 SUBIACO Caleb Restaurant & Bar........................10/11 Urban Soul Foods...................................... 72 WANGARA Dante’s Coffee........................................... 23 WATTLE GROVE Grove Bar & Grill........................................ 75 WEST PERTH Fat Boyz Small Bar..................................... 19 WOKALUP Brugan........................................................ 18 YALLINGUP Rivendell Winery Estate............................ 73 CATERING Cosmic Cocktails & Events...................... I/B Júsea Catering & Events........................... 17 Teom Kitchen............................................. 76 Urban Soul Foods...................................... 72 SELF CATERING Rivendell Winery Estate ........................... 73

THE TEAM AT TEOM KITCHEN HAVE BEEN BUSY CREATING HEALTHY & DELICIOUS READY COOKED MEALS TO TAKE HOME. MADE FRESH DAILY IN OUR KITCHEN.

Wholesale enquiries PH: 6161 5836 or cafeteom@gmail.com 3/5 Mill Street, Perth

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map

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Kalbarri 570km

Map not to scale

Hillarys

Wangara

Karrinyup

Scarborough Churchlands Leederville North Perth PERTH East Perth West Perth Burswood Subiaco Wattle Grove Como

Fremantle Kelmscott

Roleystone Safety Bay 55.3km Mandurah 71km Wokalup 143km Dardanup 176km Busselton 222km Yallingup 255km Cowaramup 258km Denmark 362km

MICRO LOTE is sourced directly from ASPROUNION Co-Op in the south of Colombia. This Co-Op is owned by 270 small coffee farmers with an average landholding of 2 hectares per family who work together to receive a fair price.

17 Blinco Street, Fremantle • www.microlote.coffee • 0433 416 338

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what's happening

What's on your plate?

FEBRUARY FRINGE WORLD (14 January-13 February) FRINGE WORLD is a massively popular annual festival held in Perth that is enjoyed by hundreds of thousands of people. This is the third largest Fringe on the planet, featuring over 430 shows with everything from cabaret and comedy to theatre and circus, at numerous venues all over the metropolitan area. Be surprised and delighted by the variety of entertainment on offer. For more information go to www.fringeworld.com.au

MARCH NANNUP MUSIC FESTIVAL (4-7 March) The much loved Nannup Music Festival presents an eclectic mix of acts over the first weekend of March each year, set to the stunning bush backdrop of Australia’s South West and the small town atmosphere of Nannup. The community-spirited event, produced by a dedicated team from the non-profit Nannup Music Club Inc, has been running since 1989 and has consistently proven to be one of the most welcoming and rewarding weekends around, and a much anticipated event in WA’s music calendar. It is a special place to share a festival experience and authentic good times with family and friends; a colourful celebration of original music, nature, community and diversity. For more information go to www.nannupmusicfestival.org

WARDAN AND PERTH FESTIVAL (11 February-6 March) The Festival has been celebrating Perth, its people and its culture on the shores of the Derbarl Yerrigan (Swan River) for nearly 70 years as Australia’s longest-running arts festival. Grounded on Noongar Boodjar, it is uniquely placed to celebrate the oldest living culture in the world by championing rich indigenous traditions and contemporary arts practice. For more information go to www.perthfestival.com.au FLOWSTATE (18-20 February) Coming to the Mandurah foreshore on February 18-20, 2022 is Flow State, a two-day wellness weekender where wine counts. Tap into nutrition gurus, movement leaders, sex and relationship thinkers and finance motivators who blur the hard edges of health. For more information go to www.flowstatefestival.com.au

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SOUTH WEST CRAFT BEER FESTIVAL (5 March) The South West Craft Beer Festival is the perfect opportunity to sip and savour the best golden nectar the South West has to offer, from Mandurah all the way down to Denmark. The Festival will showcase more than 120 refreshing local brews, including an assortment of one-off and limited edition beers. Brewers and beer lovers will gather together to sample these fine brews, along with enticing cuisine and groovy local beats. There’s also a refreshing range of local wines and craft ciders to try as well. For more information go to www.swbeerfest.com.au

what's happening FREMANTLE SEAFOOD FESTIVAL (11-13 March) Where else in the metropolitan area would you expect to find a Seafood Festival other than Fremantle’s Fishing Boat Harbour? The Fremantle Seafood Festival celebrates the abundance of seafood and the history of the industry that the Fremantle Port City is famous for, along with a strong focus on fresh organic local produce, premium WA wines, and the State’s boutique beverages. For more information go to www.fremantleseafoodfestival.com.au

APRIL FROTH TOWN (8-10 April) Experience all the amazing brews, bites and entertainment on offer at Froth Town in 2022. Returning to Claremont Showground it promises to deliver good times on tap, with beers from local breweries all over WA, lots of activities and plenty of other options as well as beer. For more information go to www.froth.town

MUNDELLA EVERY WOMAN EXPO (18-20 March) Treat yourself at the Every Woman Expo. See over 150 businesses featuring health, beauty, fashion, food, love, lifestyle, fitness, spiritual solutions and more. Popular attractions include fashion catwalks, empowering seminars, cooking demonstrations, beauty advice, psychic readings and more. For more information go to www.everywomanexpo.com.au CHANNEL SEVEN MANDURAH CRAB FESTIVAL (19-20 March) Crab Fest is the largest free regional event in Western Australia attracting over 100,000 locals and visitors to the City of Mandurah. The event showcases the lifestyle, location, culture and talent that makes Mandurah so unique. Of course, Crab Fest would not be Crab Fest without a celebration of the native blue manna crab. Fresh food, live music, performances, children’s entertainment, competitions, cooking demonstrations, celebrities, aquatic entertainment - the list goes on.

If you want a taste of Mandurah this is the festival for you. For more information go to www.crabfest.com.au

BICKLEY HARVEST FESTIVAL (30 April-1 May) The Bickley Valley thrives in the cooler autumn sun presenting visitors with a myriad of colours throughout the vineyards, orchards, the abundant deciduous trees and glorious gardens. Visitors can partake in a variety of activities such as enjoying the local artistic talent or indulging in tastings from boutique owner-operated wineries and cider houses with hand crafted wines and ciders. Take home fresh local produce or treat yourself to delicious lunches – all while taking the time to admire the magnificent surroundings of the Bickley Valley. For more information go to www.bickleyharvestfestival.com

CITY WINE (25-26 March) Perth’s Wine Festival is back for another year at Russell Square. With a huge lineup of incredible wines, beers, cider, cocktails and delicious food from all across our amazing State, there will be something for everyone’s palate. Grab yourself a beverage, chill to tunes from local artists and DJs on the entertainment stage. Try out a selection from over 150 wines and buy from over 25 wineries. For more information go to www.wineandfood.com.au

MAY ACT-BELONG-COMMIT TOODYAY MOONDYNE FESTIVAL (1 May) Come along and join in the fun at the FREE Act-Belong-Commit Moondyne Festival held annually in Toodyay township. Everyone is encouraged to dress in pioneer period costume…come as a floozie, swaggie or street urchin. Or wax up and enter the fabulous Moustache Competition. Enjoy some good old-fashioned entertainment. For more information go to www.moondynefestival.com.au

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what's happening TASTE GREAT SOUTHERN (5-15 May) The 11-day Taste Great Southern festival is held over two weekends and boasts an incredible lineup of more than 30 not-to-be-missed culinary experiences. It hosts long lunches, degustations, premium pairings, festivals, community markets, free events, award winning wine, fantastic local produce, amazing chefs and more. For more information go to www.wineandfood.com.au

JULY GOOD FOOD AND WINE SHOW (22-24 July) The Good Food & Wine Show presented by Citi, is the perfect day out for food and wine lovers. Enjoy a fantastic day out with friends and wander through the show, sampling from hundreds of stalls, chatting to winemakers and distillers and hearing their stories. Sit back and be entertained by your favourite chefs as they demonstrate their delicious recipes in the Kitchen by Harris Scarfe, plus join in the fun of a masterclass from wine and cheese pairing to whisky tasting, and graze at delicious pop-up restaurants. For more information go to www.goodfoodshow.com.au CARE AND AGEING WELL EXPO PERTH (30-31 July) Visit Perth Convention & Exhibition Centre for a one-stop shop for all things ageing well.

JUNE MULLEWA MUSTER (4 June)

Whether you are preparing for the future or caring for a loved one, the Western Australian Care and Ageing Well Expo is the perfect place to start, showcasing the products, services, information and education available to aid you in the decision making process. Western Australia’s largest Care and Ageing Well Expo showcases comprehensive living solutions for older Australians and features speakers with a wealth of knowledge and advice for getting the most out of life. For more information go to www.careandageingexpo.com.au

The Mullewa Muster & Rodeo is an all ages licensed event attracting over 3,000 visitors. The event includes a Full Points and Prize Money Rodeo, a Beaut Ute Competition, a Whip Cracking Competition and a Country Music Concert. There will be interactive workshops, stalls with information, giftware, western apparel, and a wide variety of food and refreshments on site. For more information go to www.mullewamuster.com.au TRUFFLE KERFUFFLE (24-26 June) Join in the festivities in Manjimup and be consumed by the heady aroma of truffles at their freshest. Go hunting, taste your way through the Festival Village, meet farmers and growers, discover phenomenal wine and produce, and indulge in truffle laden experiences with world class chefs. This is the winter escape dreams are made of. For more information go to www.trufflekerfuffle.com.au

FARMERS’ MARKETS Support local producers and stock up your pantry from your local farmers’ market: Albany Farmers Market – Saturdays 8am to 12noon Bayswater Growers’ Market – Saturdays 8am to 11:30am Bindoon Farmers Market – 4th Saturdays 8:30am to 12:30pm Geraldton-Greenough Farmers Market – Saturdays 8am to 12noon Kalamunda Farmers Market – Sundays 8am to 12noon Manjimup Farmers Market – 1st & 3rd Saturdays 8:30am to 12:30pm Farmers Market on Manning – Saturdays 7:30am to 12:30pm Margaret River Farmers’ Market – Saturdays 7.30am to 11.30am

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Palmyra Western Farmers Market – Sundays 8am to 11.30am Perth City Farm – Saturdays 8am to 12noon Poynter Farmers' Market, Duncraig – fortnightly Saturdays 9am to 12noon Stirling Farmers’ Market – Sundays 7:30am to 11:30am Subi Farmers Market – Saturdays 8am to 12noon Victoria Park Community Market – Sundays 10am to 4pm To find your nearest market, go to www.farmersmarkets.org.au

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