If it makes you happy, it’s good for you. We have a range of the most indulgent foods that you must try. From oozing cheeses to fresh local fruit and vegetables. Don’t settle for less than you deserve. Go on, be good to you.
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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
