Menu Magazine - Issue 34

In the previous issue we asked you to vote for your favourite fish and chip shop. We had 690 votes for 27 different fish and chip shops that were nominated. Nuthin Fyshy was the clear winner with over half the votes and Sackville Terrace Fish & Chips in Doubleview came second, but have sadly closed. Here are your top 10:

FISH & CHIP SHOPS

1. Nuthin Fyshy – Leederville

2. Ocean & Paddock – Albany

3. Malibu Fish n Chips – Waikiki

4. Brighton Fish Supply – Innaloo

5. Swannies Fish & Chips – Middle Swan

6. City Beach Fish Bar – City Beach

7. Lobster Shack – Cervantes

8. Sealanes Seafood Market – Fremantle

9. The Old Trout – Bassendean

10. Ocean Reef Fish & Chips – Ocean Reef

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 cheese condiments, so please write in and let us know what your favourite is and why.

We have a good fish and chip shop in Canningvale – plain old Canning Vale Fish & Chips.

Christine

I would like to enter the competition for the South West Beer Craft Festival tickets. My favourite fish and chip shop is Sealanes in Fremantle across from the South Freo Beach. We come all the way from Roleystone to our favourite beach, have a swim and then buy a fabulous range of different types of fish, with such a generous portion of chips all in a beautiful cardboard box. We can eat there, take it over to the beach, or onto the family area on the green lawn.

Such is life in Fremantle love it lots of love.

Anna

Nuthin Fyshy is the best Fish & Chip Shop. Love the food – that homemade tartare sauce is the stuff of dreams.

Meghala

Nuthin Fyshy! Their homemade sauces and salads go so well with the fried goods!

Asten

I am so disappointed with what just happened at Red Retro Cafe at Currambine Central. I wanted to try their coffee and was told I couldn’t because I had a smoothie from another store. Their counter sign says, “Sorry

no B.Y.O”. I understand that if a person just sits in their cafe with an outside drink and makes no purchase, then that’s not good. However, I intended to make a coffee purchase and was thinking food too. I asked, “What if my friend and I don’t drink our smoothies, can we still dine in", and the man said, “No sorry" and pointed at the sign. I was thinking, are you serious? I have never experienced this at any café in my life.

I said to him “That’s ridiculous and you just lost mine and a mate’s money”. I took a deep breath gave the biggest evil look at him and just calmly walked away; you don’t want my business then your loss not mine.

Julia

This is frustrating I'm sure. Thinking from the perspective of the venue, they probably get lots of people coming in and sitting in their place with food and drink from other venues. I do notice lots of people meeting at one venue with their fav coffee from somewhere else and it doesn’t seem to be a problem. I would suggest that the venue need to make a call on case-by-case scenarios.

Ed

A group of mates and I were wanting to go away somewhere together on a fishing trip. We decided to meet up at The Exchange Bar in West Leederville as it’s near where we all work. That’s where the owner George gave us a copy of Menu Magazine featuring a crayfish on the front cover. We all love crayfish, so it was a no brainer. We read through the magazine and the Cervantes feature caught our eye. From there we visited and booked to stay at the Pinnacles Resort, had a few beers and crays at Cervantes Bar & Grill, and spent a long afternoon at Lobster Shack. I think our cholesterol level may have gone through the roof. We still did plenty of fishing, but chilling out on the veranda at Lobster Shack was the most memorable moment for me. A trip we will remember for years. May even become a ritual. Let’s hope so.

Allan

I visited Pizzaca Pizzeria & Bar at Scarborough for the first time as it was close to the beach (which I love), and for my love of Italian food and pizzas.

I ordered a meat lovers Italian pizza which was absolutely delicious and mouth-watering –the price was reasonable as well. It contained prosciutto, Italian sausage, salami, bacon, cheese and various herbs and spices. It was the best pizza that I have ever tasted in my life, and that is saying something.

I wholly recommend this venue for any pizza lovers out there. They also sell pasta meals which I will try on my next visit.

Robert

It had been years since I last visited Denmark, so I was inspired to go again after reading about all these places in your last issue, that I’d never heard of. The chalets at Big 4 were a good choice with kids as there was plenty to do or not to do. We left the kids behind and dropped in on Estate 807. What a beautiful place to visit. Great wine, easy food and just a great way to forget about life for a moment. The following day we visited The Dam and took the kids with us. What a treat. This place is on another level and so different. It did break the bank a bit, however. Feeding four adults, three kids and getting stuck in the gift shop. We left with a couple of bottles of gin and a case of ginger beer. The plan was to visit the brewery that night, but we just couldn’t move and chilled out back at Big 4. The following morning, we had coffee at Ravens before heading to Denmark Good Food Factory for a game of soccer golf. Well, that did my head in. Not the sport for me but the kids loved it and we picked up some fudge on the way out. I had been to The Lake House before, but my wife hadn’t. Glad we went though because they now have a huge shed just next to them with all their products on offer. I stocked up on a few relishes to take home. I could go on and on. We went everywhere you suggested and finished off at Boston’s. How can you not go to the local brewery. We spent most of the day there just chilling out by the playground. It was great to experience the trip with friends and family. Thanks for the tip and keep up the good work.

Kevin I was just reading the article on Denmark in Issue 33 and it inspired me to introduce you to “Wholly Local”, a small business in Denmark. Run by myself – Tammy, and my sister Michelle, we’re a little different to the normal run of the mill business. We sell locally made, designed, grown and crafted goods, as well as scrumptious take away lunches and dinners. We only source products within a rough 100km radius in and around Denmark and have our own open kitchen at the shop where we produce delicious home style cooked meals. We don’t have a menu as such, as we like to produce different meals, inspired by local produce on a daily basis. Our Dad was a chef and Mum a great cook, so we have been foodies all our lives!

Tammy

COME

Proudly 100% Australian Owned & Family Run

At BUDS we create the juiciest, tastiest, most scrumptious plant-based meats, right here in Australia! We’re here to help you serve quality options to the 42% of Aussies who are now cutting down, or, cutting out meat from their diets!

REQUEST FREE SAMPLES FOR YOUR FOOD VENUE

The winner of our best Fish & Chip shop competition doesn’t even sell real fish, but instead plant-based products. I guess that itself makes this issue an interesting read.

The landscape is changing more frequently than ever. The current challenge is the cost of living, but it seems that people still want to eat out and that is where we have you covered.

We visited countless cafés and restaurant to put this issue together, and hope you enjoy them as much as we did.

Let’s start with Boston Brewing Co. who are featured on the cover of this issue and another excuse to head back to Denmark.

We continue researching the Great Southern region with a feature on Albany in this issue by local Andrea.

Sarah looks at the best ways to get your coffee when you are camping; discovers a previously thought to be extinct grape vine and gets stuck into some new recipe books.

Jeremy dives into his favourite Stout beers and talks about how water quality affects your beer.

I discovered a Perth venue whose patrons are ordering food before they arrive so they can have their lunch on time. I also look at different condiments to go with your cheeses and talk to Ed Halmagyi from Better Homes & Gardens.

New writer Ava looks at how families work together in hospitality with a focus on what their children are doing in the business.

Carmen discussed taboo foods after learning a food blogger in Japan was fined for eating Great White Shark. Carmen recently travelled to the US for the World BBQ championships and compares how they BBQ in the US compared to Australia, and other places.

Enjoy this latest issue of Menu Magazine and get out there and try what WA has on offer.

Cover Picture

Boston Brewing Co.

Profile pages: 12/13

Recipe: 56

Bite size pics pages: 70-75

Photography: Glen Daniel, Scott Arnold-Eyers

Publisher

Scott Arnold-Eyers

Editors Assistant

Sarah Schmitt

Seafood

All

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

Meat And Poultry

Proofreader

Regina Barnett

Menu Writers

Scott Arnold-Eyers, Chef Matthew Bailey, Ava Berryman, Matt Brockliss, Chef Sunny de Ocampo, Andrea Gallagher, Brian Garcia, Georgina Goss, Prita Grealy, Clint Gurney, Araluen Hagan, Paul Hindle, Phillip Jenkins, Carmen Jenner, Chris O’Halloran, Chef Vigneswaran Ponnampalam, Jeremy Sambrooks, Sarah Schmitt,

Cam Allen Design

Legal & Finance Manager

Dianne Arnold-Eyers

Contributing Photography

Cam Allen, Ryan Ammon, Yael Angwin, Dianne Arnold-Eyers, Scott Arnold-Eyers, Sebastian Arnold-Eyers, Artisan Assets, Chef Matthew Bailey, Cabin Creative, Glen Daniel, Andrea Gallagher, Matthew Gedling, Green Man Media, Clint Gurney, Tashi Hall, Rowan Hardy, Lorraine Hollamby, Phillip Jenkins, Carmen Jenner, Dan MacBride, Chloe Marshall, David Mazza, William Meppem, Mette Nielsen, Kacey Pedrick, MIchelle Ranson, Kat Sambrooks, Glenn Stephenson, Ven Tithing, John Wade, Trilby Widger, Lewis Williamson

Web Designer

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

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

and Retail 72 Raeburn Road, Roleystone 0427 720 529

Menu Magazine is published bi-annually. To subscribe, head to page 25. 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.

Menu people

What do you do when you lose your cooking mojo?

Cooking has always brought me great pleasure; it’s where I turn in times of stress and uncertainty. But lately I confess, I’ve been finding it hard to feel good about food. Why? I guess with financial worries, bouts of illness and the grind of daily life, the exhaustion has spread to my thoughts and feelings. It’s times like this I need to reset and go back to basics, take a look through life’s moments and rediscover my food story. It’s the simplest of tasks like helping my daughter bake cupcakes that begin to reignite the joy. My son’s look of love when I cook his eggs perfectly, and my husband’s happiness when he discovers his favourite work lunches are restocked in the freezer. My joy – fresh lemons and the burger my husband cooks me after a long run.

Sarah Schmitt

The last staff dinner at Birdie (Port Kennedy Golf Course) was definitely worth the long drive, with a huge selection of amazing dishes. For this Issue, I did profiles for Pizzaca in Doubleview and UMA (Pan Pacific Perth), both of which I thoroughly enjoyed. I keep wishing that Pizzaca was just a little bit closer to home – it could so easily become a new favourite place to get takeaways. I went to 8 On The Point – a great place for Yum Cha; for lunch with a couple of girlfriends and a visitor from the USA. I have also been out to a few Sunday sessions at The Breakwater in Hillarys lately – they serve the best hot chips and their pizza is pretty good too. We are so spoilt in WA with terrific food choices, from casual to fancy.

Georgina Goss

One of my passions (apart from food) is writing and this opportunity has come at a time where I can develop and grow my interests and obsessions. With my first article published in the last edition it was humbling to see my name in print. As we head towards the middle of the year and into winter, it’s a great time to do some local travelling and see what regional tastes and products are emerging. The Great Southern has so much to offer and although a thicker jumper might be needed, the weather can still be amazing and the abundant restaurants and cafés warm and inviting. I am looking forward to heading out and spending some quality time sampling and exploring on behalf of Menu Magazine

Andrea Gallagher

I think it’s safe to say that travel is back, baby. I’ve been sampling delicacies all over the place, including Sri Lankan food in Sydney, which I manifested into actually eating Sri Lankan fare in Sri Lanka, where they curry everything; nothing is sacred, not even cucumber. While on this magical island, I also explored the benefits of endless cups of tea and the ancient tradition of Ayurveda, including a degustation menu that tasted so good I’m struggling to believe it was healthy. My culinary adventures continued in Mauritius, where the mix of Indian, Chinese and Creole flavours only just competed for my attention from the majestic scenery exuding Jurassic Park vibes. Stay tuned for more island escapades.

Carmen Jenner

With international travel back on the agenda, I took the opportunity to experience the flavours of Vietnam, travelling from North to South to understand the changing regional cuisines. I was blown away by variety, freshness and quality of the produce in the markets and their generous use of local herbs in cooking. Memorable experiences were one-on-one cooking classes with Chef Ai in Hanoi and Madame Thu in Hue, getting down and dirty with rice planting in Hoi An and the fantastic street food in Ho Chi Minh City. Oh, and I can’t forget drinking beer with the locals “mot, hai, ba, Yo” or “one, two, three, Go!”

I also enjoyed a quick stopover in Singapore on the return leg to get up to my armpits in chilli mud crab at Jumbos Restaurant in Riverside Point – Yum.

Chris O’Halloran

In praise of the familiar. Trying new places is always part of the fun, but it’s wise to remember that many old faithfuls still deliver. Two familiar venues I revisited recently packed a pleasing punch. The food at the Treasury Building’s Petition is always uniformly excellent and its chilled executive vibe remains suitably contemporary. Tipping towards the other end of the culinary scale, the Buffalo Chicken burger and fries that Northbridge’s Varsity served up prior to a night out at the Comedy Festival hit home, just as satisfyingly hard as the jokes did.  Onya.

Paul Hindle

I have been reflecting on what it takes to try new things. I visited two small bars close to home, opened in the past six months by ambitious young people wanting to create unique place-based experiences in the suburbs for locals to enjoy. I appreciate the tenacity it takes to make this leap into the unknown. Increasingly, there are more and more small cafés and eateries that have sprung up around me, each with their own offering and niche. As the nights grow colder and I seek out these cosy nooks for a beverage and bite to eat, I want to pay homage to the small bar owner for the experience. Thank you for your courage. I want to also pay tribute to the concept bar owners; a visit to the Flight Club Fremantle for your next date, evening out or social function is highly recommended.

Danica Scott

I was excited to contribute to this issue of Menu Magazine. As a big foodie, it’s a dream of mine to be able to try new places and write about them. I had the pleasure of dining at Orchard Espresso for my first piece and had the best Eggs Benedict of my life, so my journey so far with Menu Magazine has been fantastic. I like to make dining experiences a social scene. To me, good food is best shared between friends. Currently, my friend and I are on a mission to find Perth’s best margarita, my ultimate drink of choice. So far, the State Building’s Petition has won my heart. Made with Arette Tequila, this margarita can easily be ordered in multiples. I look forward to what the rest of the year has in store.

Ava Berryman

Message

from the Hon Roger Cook MLA

Premier of Western Australia

Welcome to Western Australia and the 34th edition of Menu Magazine.

For 17 years, Menu Magazine has provided locals and visitors with information on the latest trends and insights across Western Australia’s thriving culinary scene; shining a spotlight on the best restaurants, cafés, bars and food experiences.

Western Australia continues to unveil its new global tourism brand – Walking On A Dream – featuring some of the most iconic locations across the State, including the much-loved forests and vineyards of the Margaret River Region, one of the nation’s most revered foodie destinations. The new campaign invites travellers to visit and explore Western Australia to discover the attributes that make the State such a wondrous and dream-like place, including enjoying a uniquely Western Australian food experience with jaw-dropping landscapes and supernatural colour contrasts as the backdrop.

The hospitality offerings across Western Australia continue to grow, particularly in Perth and the South West. One of Australia’s most impressive venue redevelopments launched earlier this year at The Claremont,

provides a sophisticated pub offering in the western suburbs. In the Perth CBD, Miss Mi’s launched adjacent to the new Novotel Perth Murray Street, bringing incredible South East Asian flavours with the traditional art of an Asian grill. Sailing for Oranges was recently welcomed to the iconic Cappuccino Strip in Fremantle, sister venue to popular Emily Taylor, and new venues ‘down south’ include Rhum Burgundy on the Margaret River main street and West Winds Distillery in Cowaramup.

During the second half of 2023, Western Australia will serve up an incredible array of cultural events showcasing art, people, food and wine – mark this in your calendar. The annual Shinju Matsuri, Festival of the Pearl returns to Broome from 26 August to 10 September; a vibrant celebration of the town’s unique multicultural and pearling history that includes iconic events such as, the Sunset Long Table Dinner on Cable Beach.

The Margaret River Region welcomes Cabin Fever Festival, 14-23 July, with an incredible line-up of winter-themed food and wine

events. Also in the South West, Lost and Found Festival brings a four-day celebration of the Geographe Region, with events across Bunbury, Dardanup and Ferguson Valley.

I hope you enjoy this edition of Menu Magazine and are inspired to discover more of what Western Australia has to offer.

PREMIER OF WESTERN AUSTRALIA

HON ROGER COOK MLA

The Best Brew Pub in Town

served with basmati rice, coconut raita and a papadum. It is a deeply personal dish from Chef Vignes, one that speaks to his heritage; you can tell in the way it tastes and how it feels in your belly. It is warming, nurturing and stunning in its simplicity. The coconut raita is sweet, balancing the heat from the curry so perfectly. We paired this curry with the Great Southern IPA. At 5.8% with a fruity and tropical palate, it was a great match to the heat of the curry.

The Chimichurri Cauliflower Florets is a visually stunning dish and just as exciting to enjoy. The acidity of the sweet and sour chimichurri opens up the flavour of the dish, bringing out the earthy flavours of the cauliflower and hemp seeds, which just seem to pop with flavour as you eat them. It’s a great combination. The 2020 IronRock Riesling was the wine we enjoyed with this dish. A dry styled Riesling that balanced the acidity of the dish.

reach down to give the pooch a tickle behind the ears; I already knew I liked the place, but this welcome sealed the deal. You see, this is what is so appealing about Boston Brewing Co. It is casual and unassuming, making it accessible to everyone.

Starting life as a small onsite micro-brewery as a side piece to the popular Willoughby Park winery, Boston Brewing Co. soon took off and has grown into quite the establishment.

Surrounded by rambling vineyards and bushland, the beer garden is large and sprawling, as is the playground which is located at a distance, “so parents can still see their children playing, but be far enough away to relax”, owner Jess Fowler tells me. Then there’s the giant wood fire in the heart of the restaurant, creating the perfect winter hangout. It’s a space one can come to eat at throughout the day, while enjoying a tipple or two. Over the years, it has also built up quite the reputation. When I mention that I’m headed down that way, many friends commented on their love of the place and some even ask if I could "pick up a few things" for them.

The staff are friendly, headed up by Manager Rhys Fisher and you will find it’s a place you’ll always feel welcomed.

In the kitchen, Malaysian born Head Chef Vignes leads a team whose range of international experiences create a wonderfully

will see a range of Asian and Western meals, along with some good old family favourites. Whatever your style of cuisine, or beverage, there will be something here for you to enjoy; so sit back and relax while I tell you more about it.

Our first dish was the cauliflower and lentil curry. This is a mild south Indian style curry

We were told the Pork Belly Bites are the most popular dish on the menu and I know why. These little morsels are twice cooked Korean style, with fresh chilli and spring onions. Sticky and a little naughty, these nuggets of gorgeous fatty pork belly melt in your mouth. This is such a fun dish. The sweet sauce fuels your tastebuds and you cannot seem to get enough of it, and then you get a pop of fresh chilli which is exquisitely warm and exciting. The Boss Lager was a great match here, and is only 4.8%. This clean, crisp pilsner styled lager balances the richness of the pork belly and tempers the chilli nicely.

If you are after something light, then Boston Brewing Co’s Candied Walnut and Pear Salad is a lovely option for you. This salad of poached pears, baby spinach, candied walnuts, shaved parmesan cheese, pomegranate seeds and red onion with a lemon dressing, is a deliciously subtle dish. The pear comes to life when mixed with the sour pop of pomegranate, sweet crunch of walnut and the tart parmesan cheese. It’s a smart blend of flavours that when brought together create a lovely taste experience. Paired beautifully with the Afterglose Raspberry Gose 4.5%. The tart raspberry works hand in hand with the pomegranate and pear, whilst the salty, sour characteristics balance the sweetness of the salad.

The garlic prawns are an indulgence. With tiger prawns perfectly poached in creamy garlic, butter sauce and served with crusty slices of baguette, you will be forgiven for wanting to drink the sauce straight out of the bowl. It is wickedly decadent, incredibly full of flavour and leaves you wanting just a little bit more. We enjoyed it with a glass of the 2020 Kalgan River Chardonnay whose dryness enhanced all the flavours we experienced and really brought the dish together nicely. For a beer pairing, we suggest the Mexican Lager 4.6% (Limited Release). This delicious lager is stacked with fresh lemon peel which added a fresh citrus note to the rich garlic cream, leaving a clean crisp palate.

Our final dish of the day was the woodfired BBQ meat pizza, one of the most popular dishes on the menu. Chock full of ham, pork belly pieces, pepperoni, fennel meatballs with a rich tomato base and BBQ drizzle –what’s not to love. Tasty and rich, this pizza will fill that hot spot of hunger while you enjoy your beverage of choice and catch up with friends. The Devilslide Red IPA at 7.4% was a great match for this pizza. Full of body, the malty caramel base worked well with the BBQ sauce, whilst the bitterness of the hops balanced the meaty flavours.

Next time you are in the region, be sure to add Boston Brewing Co. to your itinerary. Stop in and relax a while; there is live music on Saturdays, room for your special function or just get comfortable indoors near the giant woodfire oven. Maybe we’ll even see you there.

By Sarah Schmitt

Sip, Play, Eat in Style

Flight Club Fremantle has arrived. Located in the old Newport Hotel site on the cappuccino strip, the sister venue of the well-established concept bar Flight Club Perth in Perth City, Flight Club Fremantle has embraced the original building design to create a vibrant atmosphere that invites you to eat, sip and play.

The interior is dressed in moody art deco maximalist décor. The venue celebrates the existing architecture, with the high ceilings, stained glass windows and archways, paired with bold floral wallpaper choices, heavy curtains, deep colours, wood and leather framing with walls adorned by a range of mid-century era pictures, ornate picture frames and clocks. 2000 Cabochons (lights that are commonly used in fairgrounds and amusement parks around the world) drape throughout, highlighting the different nooks and alternative spaces available to accommodate both intimate and larger groups.

We are invited to our ‘oche’ (pronounced oc-ee, rhymes with hockey) and shown how to choose our own dart adventure on an interactive digital display panel. We settle on a plush leather emerald embossed bench seat. There are long table benches to our side, waiting for pints, cocktails and eats to

be placed. Via the digital display, we peruse the six different dart game options available. Selecting our game, the electronic game board takes our selfie (unexpected, you get a second chance if the photo is not to your approval), and a video instructional is provided on the screen above the dart board. The oche offers three options of distance: ‘rookie’ (closest, for the novice) ‘regular’ or ‘pro’. After the completion of the game, the screen not only captures the winning shot in video replay, but also offers the option for a group video or photo to celebrate the victory and moment.

Once we have finished our darts game we transition to a high seated table in the adjoining room. Staff explain that most people stay for between 1-1.5 hours in their oche, available for walk-ins or booking online (bookings are recommended, particularly for weekends). On finishing their dart game, patrons are welcome to find an alternative space to continue to delight in the vibe, food, and ample bar menu.

We begin our tasting with a Salted Caramel Espresso Martini, created with spiced rum, cold brew, fresh coffee and salted caramel. Our tall glass is anointed with the image of the carousel horse that watches over the

main bar. With a rich caramel undertone complimentary to the coffee and sweetness balanced to the hint of salinity, this is the type of drink that makes you want to swing into your weekend with style, preferably with a dart in your hand.

Flight Club presents a range of food options with an emphasis on sharing. This includes smaller ‘mix and share plates’, individual

meals, pizza boards, and larger share platters designed to be had in company, and with a ‘drink, eat and play’, or ‘sip and bite’ approach that means you can eat with a hand free between attempts at the dart board. In addition to the theme of stand and socialise, the menu offers vegetarian, vegan and gluten-free options to appeal to a range of dietary needs and preferences.

We are offered the Malaysian Satay Skewers – grilled chicken tenderloins marinated and presented on a generous helping of peanut sauce, sprinkled with roasted peanuts, fried shallots and toasted coconut. The chicken is tender, marinated lightly in complement to the robust peanut flavour in the sauce, finished with a slight zing of citrus and a gentle sweetness.

Our second dish is the Crispy Portobello Mushroom Bites (vegetarian and gluten-free). Tender morsels of mushroom coated in a light and crispy batter maintain crunch even after some time on the plate. The bites are accompanied by a gently spiced aioli, with chipotle offering a hint of heat.

Our second cocktail, an innovative take on the classic, the Applewood Smoked Negroni arrives in a beacon with generous smoke billowing over the top. The citrus and bitterness from the Campari are carried by the wooded smokiness, poured over ice to serve.

We move onto the Sticky Pork Belly Bites resting on a bed of slaw. The bites have a delicate sweetness that is not as intensive as you may expect, with an Asian flair carried by the sesame seeds and spring onions. The pork has a delicate crunch on the outside, tender to bite and morish.

Next, we trial the Flight Club Pizza with Italian sausage and truffle cream. This is a generous serve that would be happily shared by a group, though recommended for two. The pizza has a shallow base, well crisped. The richness from the truffle and earthiness from the mushroom, sprinkles of thyme and the salinity from cheese offer a full-bodied mouth satisfaction.

The Spiced Cauliflower Wings celebrate the simplicity of the dish, well-seasoned and lightly battered offering textural appeal, and a Siracha BBQ sauce for dipping.

The Meat Platter provides a range of tasting options from the small plate’s menu –pork belly bites, satay skewers, as well as smoked chorizo, popcorn chicken (juicy and complimentary to the aioli dip), arancini balls

with an oozy green cheese centre, chicken tortillas and a generous serving of fries. This represents great value for money, best in company and with the opportunity to test and trial from the comprehensive menu.

We finish with a Triumphant Trophy cocktail, large and juicy with a sweet citrus tang reminiscent of sherbet. This is recommended as the prize for the winner of a social dart game and is served in a mega-sized trophy vessel, with multiple straws for sharing, or tackled solo if feeling bold to do so, and with winner’s privileges.

I was wooed by the visual appeal and niche entertainment value of Flight Club Fremantle from the moment I walked in the door. With

a well-considered diverse food and drinks menu, and the option to play and enjoy with friends in an enchanting environment, make sure to drop by for a beverage and meal, and book your oche for your next social occasion.

By Danica Scott

The design for this venue was completed by Hospitality Total Services with equipment for the kitchen and bars by Moffat, and supplied with all the custom refrigeration and benchwork through Arcus Australia in collaboration with Mark Twomey from Flight Club.

Phat ‘n’ Funky

Walking into the Phat Brew Club you are met with a huge open space and large welcoming bar; it feels like you have just stepped into your best friend’s garage. There’s that same feeling of hospitality and warmth, and with a large alfresco area and children's playground, it’s a perfect spot to relax.

Phat Brew Club boasts having a new beer every week and one of the owners, Travis Moore, is proud of the innovative approach they’ve taken to doing something out of the box. “We have house specials every week and are becoming known for our unconventional approach towards beer styles. Rotating all the time so that each time a customer comes in their experience is different”

Located next to City West, Phat Brew Club has great parking and is one of the most accessible places to eat in Perth. With a stateof-the-art kitchen, supplied by Caterlink, Chef Ian Macintosh couldn’t be happier “Caterlink supplied all the equipment with great service and set up; there were no problems, even when changes had to be made to some of the areas to suit the cooking style”. Moffat, working with Caterlink, designed and fitted out the kitchen and bars utilising premium Moffat manufactured brands, and ensuring constant results, back up support and longevity.

The kitchen pumps out some stylish food with seasonal dishes pitched towards an east meets west vibe. Ian heads a team of chefs who want Phat Brew Club known not only for its premium boutique beers but also its food. As a novice to beer and all its subtleties, I left the decisions to the knowledgeable bar staff on recommending the dishes for pairing and I would advise you to take advantage of their suggestions.

We started with the Deep Fried Popcorn Cauliflower with Gochujang Glaze and Sesame seeds. It was crispy and delightful, and when paired with Phubba Bubba Sour it was a meeting made in heaven with the sweetness of the glaze, slight hint of heat with the Gochujang and salty popcorn feel.

was a delight. The lightly cured swordfish was delicately flavoured and not overwhelmed, but enhanced with the crispy witlof and mint. The lager was light, crisp and sessionable, and probably my most favourite of the beers tasted.

Not for the faint-hearted, the next dish, Shishito Poppers with sesame, soy, fried garlic and seaweed salt was a mountain of whole chargrilled large chillies sprinkled with seaweed salt. It popped with crunch and smokiness, and paired with the Extra Phat XPA, this dish zipped happily with the beers touch of bitterness alongside passionfruit and stone fruit tones.

Again, paired with the Phubba Bubba, the dish was uplifted with the sour berry, lemon gummy finish of the beer.

Phat Brew Club is about having fun together and creating a culture of good times. The mate’s mantra according to Travis Moore “is about people coming and having a good time, enjoying the different types of food offerings available as opposed to a lot of other venues and enjoying the funky fun things which we create with the beers.” Really, it’s just about having a Phat time.

By Andrea Gallagher

A Gem under your nose

The CBD of every city is where many people are moving very fast on their way to a destination – to work, to a meeting, to a store. The same is true of Perth and of St Georges Terrace in particular. Sometimes though, we may be going just a bit too fast to fully register some of the gems on offer right under our noses.

Rusty Fig, located in The Cloisters at 200 St Georges Terrace is worth paying more than a sideways glance. Recently revamped as a premier fine-dining destination by owner and head chef Graham Jessop, Rusty Fig delivers modern Australian cuisine with European influences, using only the finest local produce.

Graham’s Michelin-star experience was on full display during our recent visit. Firstly, we are treated to an hors d’oeuvre of sweet potato, coconut and ginger soup. Fragrant, but not too filling. Our first entrée is the Chicken Liver Parfait with quandong chutney, toasted brioche, salad and ribbons of quince jelly. Paired with the Evoi Estate ‘Reserve’ Chardonnay, the pâté is rich, dense and creamy smooth.

Next is the Bergamot-cured Ocean Trout with Earl Grey Tea, pickled lemon, black garlic and red mizuna. A light dish with delicate flavor, the trout is cured with sugar, salt and bergamot –the latter from the chef’s own garden – and dusted with Earl Grey Tea. The tea removes the ‘fishiness’ to leave a sturdy, chewy flavour;

delicious. The paring recommendation is a glass of the Arras Blanc de Blancs.

Our main meals are the Harvey Beef Fillet and the Free-Range Chicken Breast. The Harvey Beef Fillet is accompanied by fondant potato, onion horseradish fluid gel, caramelised shallots and a red wine jus. It is medium rare and perfectly tender. A glass of 2021 Vasse Felix ‘Filius’ Cabernet Sauvignon sets it off

The Free-Range Chicken Breast is brined, stuffed under the skin with mushroom and truffle, then cooked sous vide. Served alongside mushroom puree, madeira and frothy cream jus, it is moist and flavourful with a stout, earthy mushroom kick that welcomes the slight acidity of the 2022 Forest Hill Riesling wine pairing.

The desserts, if you’ve got the room and we had…just – yield no dip in quality. Now, I am a (dark) chocaholic, so am never going to be disappointed by the Dark Chocolate Bar with its chocolate sponge, cherries, yoghurt ice cream, especially alongside a glass of the De Bortoli ‘Black Noble’ 10 Muscat. However, to our surprise, the genuine star dish of the day is the Sticky Date Pudding Soufflé with its salted caramel sauce and vanilla ice cream. Graham’s idiosyncratic take on the perennial favourite, he hefts up the airy soufflé texture with rice pudding mixture and toffee. It is divine. Paired with a glass of Penfolds Grandfather Tawny Port, I’d visit for this alone.

Rusty Fig offers multiple dining options: the restaurant, the exclusive private dining room, the behind-the-scenes experience of The Chef’s Table and the more casual The Deck, located under the Port Jackson Fig for which the restaurant is named. The Deck offers a happy hour between 4-5pm every Tuesday to Friday featuring a rotating range of craft beers. All their options are a most welcome addition to Perth’s CBD.

By Paul Hindle

Naked Meat

If you have read my barbeque story in this issue, I might seem an unlikely choice to review plant-based food. Yet, here I am, nervously waiting at Mandoon Estate’s Homestead Brewery for what could potentially be a food-reviewing dilemma.

A burger and plate of bolognaise sit before me in a matter of moments, taunting me to taste their plant-based goodness. They look perfectly normal, nothing out of the ordinary. In fact, they look pretty delicious and if I didn’t know any better, I would think they contained meat instead of Love Buds soy protein. In a genius stroke, Mandoon’s Executive Chef and

Venue Manager Michael Hartnell seamlessly integrated both plant-based dishes into Homestead Brewery’s menu and shares, “I was initially surprised at how many orders a week we get in the restaurant for the burger, with some patrons just curious to try it.”

If you didn’t read the descriptions closely, you might be none the wiser. The handmade Cassarecce Pasta with plant-based bolognaise and vegan cheese sits alongside the Wagyu Rump Steak. Under the burger section, the Plant Based Burger is a little more conspicuous and served with a plant-based burger patty with cheese, tomato, lettuce,

pickle and tomato relish on a standard sesame seed bun, which you could take further with a gluten-free bun.

I begin with the burger. Despite its height, it’s incredibly light and I experience none of the heaviness I often feel after eating red meat. It’s everything a wholesome burger should be – juicy, flavoursome and combined with the salad, there is just the right amount of crispy tenderness.

There’s no aftertaste, either. Matthew Brockliss from Love Buds, is proud of the company’s transparency, which forms part of All G Foods, a start-up in Melbourne nationally distributing meatless beef, lamb, chicken and pork products. “Anyone can go to the website and see for themselves; we’re completely transparent. It’s all natural, containing soy protein, water, oil, natural flavouring, sugar and thickener.”

I move on to the pasta, and being of Italian heritage, I take my pasta seriously. Remembering I’d just sampled a burger, I devoured this dish like no one was watching. The Cassarecce Pasta twisted into short twirls was the perfect vessel for the soy protein, cherry tomatoes, cheese and passata. Once again, the lightness of the dish was the only giveaway, soon dispelled by the richness of the flavours.

More than just a trend, particularly in openminded Western Australia, plant-based foods are making more of a presence in supermarkets, specialty stores and on dozens of menus across the State. Calling all home cooks, IGA and Spudshed stock the playful Love Buds range, including the cheeky Don’t Be Chicken nuggets and Let’s Get Ballsy arancini served at Mandoon’s functions.

My overall verdict declares soy protein as the new comfort food and high in protein, and preservative-free, it’s even more comforting knowing that it’s healthy and reduces the chance of heart disease and diabetes. But you shouldn’t trust me entirely. A gorgeous day out in the Swan Valley could lull anyone into thinking everything that passes their lips is a culinary masterpiece. With a stand at Meatstock in Sydney in May 2023, even the experts agree that Love Buds is a tasty alternative to meat.

By Carmen Jenner

Welcome to The Earl profile

braised red cabbage, pine nut herb crumb and rich gravy on the side, and paired with 2021 Monty’s Leap Appleshed Red, whose characteristics of plum, blackberries and subtle oak was a well-balanced union. The lamb was perfectly cooked – juicy with a melt in your mouth tenderness. The cabbage with herb crumb was crunchy and fresh that enhanced the tones of the Appleshed Red, helping to cut into the lamb’s slight fattiness. This dish was my favourite and one I’m looking forward to coming back to.

Our final dish was the light and charming Cajun Atlantic Salmon served with local marinated octopus, charred lemon and a fresh fennel and edamame bean salad. Paired with 2022 Singlefile Pinot Grigio, the lemon and lime tones of the wine helped enhance the slight heat from the salmon’s Cajun crispy skin. This dish was sweet and succulent, while the fennel and edamame beans added crunch that pushed through the oiliness of the fish, making this a very pleasant choice.

The Earl of Spencer is all about good food, great drinks and fabulous service. It is open Tuesday to Saturday until late with live music on Fridays, so next time you are in the area, be sure to come on in and check it out.

TheEarl of Spencer Inn radiates a warmth that is hard to find in an era of funky and “cool” places to eat out. With roaring open fires, pictures of Queen and country adorning the walls, a red telephone box mirroring your arrival and a cheery hello from behind the 120-year-old bar, a quiet reminiscence takes over.

The Earl, as it’s more commonly known, is an institute among Albany locals and one of the oldest and longest running pubs in Australia, having its first licence granted in 1884. It’s seen many changes in that time including a private residence, boarding house, inn, grocery store and now a boutique pub.

The Earl’s iconic bar, great selection of beers, generous meals and warm friendly service, make it a stand out amongst the crowd. Neil and Sarah Simmonds have run The Earl for the past five years, and credit a lot of its reputation on the small team, both front of house and back, and the synchronicity between the two.

Proud of their English heritage, it is Sarah’s touch that makes the Earl such a warm place to visit with Neil working his magic in the kitchen. He describes the menu as “not just

pub grub but something that the regular punter won’t expect. We change the menu three times a year, bringing in as much local produce as possible, with 99% of the food made in house”. With this in mind, I let Neil and Sous Chef Jaiden decide on the dishes for the pairing, a decision I am happy to say left me in no doubt about my next visit.

The Famous Earl Pie is what the customers come for. Standing tall amongst a pile of thick cut chips, smothered in rich gravy and paired with a pint of black bitter Guinness, it’s a wintertime feast. The crust was thick and moist, with a sweet tender meaty filling which sat well alongside the sharpness of the Guinness it’s braised in.

This was followed by the Bangers and Mash, that’s right – the old family favourite. Locally made chunky pork sausages sit atop silky mashed potato, served with steamed broccolini and finished with an ample amount of gravy. Paired with The Earl of Wilson, a locally made English Bitter from Wilson’s Brewery, the dish, although sounding simple was elegant and delicious.

The Roast Lamb Rump was as good looking as it was enjoyable. It was accompanied by

By Andrea Gallagher

In the serene hills of Roleystone lies the rustic and homely Orchard Espresso. Open since December 2018, this hidden gem feeds the soul through delightful breakfast and lunch dishes with influences of Indian-inspired flavours. “Indian flavours and cooking styles stay with me,” says Chef Sonu Sharma, “it’s in my blood.” First trained in Indian cuisine, owner and Head Chef Sonu Sharma loves to incorporate the country’s spices into his cooking.

With an emphasis on fresh local produce, the charming café creates comfort in its menu that is everchanging. If you’re interested in a cosy café to bring your family, or somewhere relaxed to brunch with a friend, you’d do well at Orchard Espresso.

We started with their most beloved dish, Eggs Benedict. A large serving of free range poached eggs from a local supplier in Forrestdale accompanied with baby spinach,

Vienna sourdough, apple cider hollandaise and their signature maple bacon, glazed inhouse. You can see why this is the dish they are most proud of. A perfect flavour balance is created between the sweet bacon and acidic hollandaise, all complimented by the creamy soft yolk of the flawlessly cooked poached eggs.

The next dish was simply called the Big Brekkie and the name definitely delivered. It consists of maple bacon, garlic field mushrooms, chipolata sausages, eggs your way, hashbrowns, sourdough and curry beans. The curry beans are a flavour bomb thoughtfully placed in the middle of the dish, acting as the perfect pairing with everything else on the plate.

Next we moved onto some of Orchard Espresso’s new additions to their menu, three comforting lunch options that would be perfect for a cold day in the hills. First, we tried the Zucchini Corn Fritters. A gluten-free concoction accompanied by house made tomato relish, pickled red onion, smashed avocado and if you choose so, another perfectly runny poached egg. Between the sweet and soft fritters, the slightly spiced relish and the acidic pickled onions, this dish felt light and cosy. It’s a great option for vegetarians.

The Pulled Pork Hash, which we paired with a glass of 2022 Clandestine Pinot Grigio, has rich curry-inspired flavours that are soaked up nicely by 18-hour cooked pork and tender vegetables. Served with bread which acts as a great vehicle for the perfect bite of hash, the pulled pork is succulent and will melt in your mouth.

The last dish we tried was Masala Beans, a chorizo and poached egg dish cradled in a skillet of spiced beans similar to that of the Big Brekkie. With a side of either toast or rice, this dish can easily be a hearty breakfast or a warm and comforting lunch.

With an emphasis on quality and freshness, the menu at Orchard Espresso changes seasonally to highlight the best produce yearround. With classic dishes like their pictureperfect Eggs Benedict being a constant fixture, there is something for everyone at this homely café, whether you are looking for something dependable or a sense of variety.

By Ava Berryman

A Local Legend

Pizzaca is well-known and loved in its local area and deservedly so. The fare is decidedly Mediterranean, made with the freshest ingredients sourced locally whenever possible, and cooked with love. Many of the local children obtained their first jobs as juniors at Pizzaca and some of the staff have been there for years. The locals love the place and many of the regulars eat there several times a week.

The menu is understated, café-style, but what comes out of the kitchen, though simply presented, is surprisingly sophisticated and full of amazing flavours. We started with the Mortadella Piadina (not quite a pizza, but very similar) – a wood-fired flatbread topped with rolled slices of really good mortadella, torn pieces of creamy, fluffy, buffalo mozzarella, basil leaves, jalapeños and chilli oil. It was delicious.

Our other starter was Sardines on Cream Cheese Toast – fresh, plump, tasty local sardines on toasted focaccia slathered with cream cheese, served with sweet and sour pickled red onion and caper berries. Both of the starters went down very nicely with the dry and delicately fruity flavour of the 2022 Tomfoolery ‘Cut ‘n Run’ Riesling (Eden Valley, Barossa, SA).

For our mains, we shared the Pork Cotoletta –a decent sized serve of really tender pork on the bone with a tasty, herby, parmesan crumb crust, served with pea and basil pasta and a slice of lemon. The pork was lovely as it came, but a squeeze of lemon took it to a whole new level. This was accompanied by a glass of 2022 Silkwood Estate ‘The Bowers’ Pinot Noir (Pemberton, WA) which complemented the pork nicely, though it was also great with the Riesling.

We also tried a vegan option – Pesto stuffed Gnocchi served with slices of roasted butternut pumpkin and sage butter. At first glance the large gnocchi pieces looked like pale green figs, but they tasted good, and the sweetness of the butternut pumpkin slices provided the perfect companion to the savoury sage butter and pesto flavours.

Kara Bizzaca, who put together the restaurant menu along with her aunt Karen Mansfield, told us some of the history of this family owned and run business. The Bizzaca family has been a fixture in Gildercliffe Street, Scarborough with their business Pizzaca Caffe

Pizzeria for many years, providing breakfast, lunch and takeaway pizza to the locals in Scarborough and Doubleview.

When the opportunity came up in May 2022 to take over the premises on the corner of Gildercliffe Street and Scarborough Beach Road, they decided it was time to expand and opened a licensed restaurant, while still maintaining their original premises as a cafe. With a bar and plenty of seating inside, as

Abdul told us that the most popular dish (apart from his pizza) was probably the Seafood Spaghettini, though his personal favourite is the Chilli Mussels. Kara’s favourite is the Pork Cotoletta which was indeed very good. While we were there, several of the customers complimented Abdul on the pizza and it was obvious that they were regulars, and very familiar with the venue and its staff. The restaurant is open from Tuesday to Sunday 4pm to 9:30pm, and the Caffe is open from 7:30am to 2:30pm (3:30pm on weekends). Even if you are not a local, this

By Georgina Goss

A Japanese Twist

From previous visits, I knew UMA as a Peruvian Restaurant, but this time I was surprised at the extent of Japanese influences on their menu. Apparently after World War II, quite a few Japanese people moved to Peru, bringing their cuisine to add to the Peruvian. The menu includes plenty of seafood and

cherry tomatoes, crispy garlic slices and native herbs was well accompanied by the floral and fruity notes of a glass of 2022 Rutini Trumpeter Rose de Malbec (Mendoza Argentina).

Our second starter was the Brocheta de Pulpo (also gluten-free). This was two large skewers of grilled, marinated Fremantle XL Octopus, served with a miso fennel puree and nikkei pickle. The miso gave the fennel puree a savoury, salty taste and the sharp flavour of the pickles cut through the spicy charcoal grilled octopus. Octopus keeps cooking from its residual heat, so it’s best eaten as soon as it arrives at the table while still tender. This dish was perfectly matched with Argentina’s signature white wine, 2021 Alamos Torrontes

(Salta, Argentina). Fragrant and crisp, the citrus notes are great with seafood. For our main course we had the Cau Cau de Mariscos, a colourful and visually appealing dish consisting of Udon rice noodles and Nikkei curry sauce with chunks of octopus, scallops, mussels and palm heart puree. This was accompanied by a side dish of Ensalada de Otono. These two dishes went together really well. The smooth, mild La Delizia ricotta and tart autumn fruits of the Ensalada combined to offset the spicy seafood curry. A glass of 2021 Abellio Albarino (Spain) with its fruity acidity was a good choice to pair with the flavoursome curry.

Our dessert was the Tarta de Queso – a baked cheesecake made from Halls Family Dairy cheese served with dulce de leche, quinoa crumb and autumn fruits. This was accompanied by a superb dessert wine – 2011 Xabregas X2 Riesling (Mt Barker). The sweet aged Riesling was delicious and set off the cheesecake to perfection. The cheesecake was rich but not too sweet, the caramel sauce was very sweet, the crumb added some crunch and the fruit cut through the richness of the cheesecake and the dulce de leche.

We chatted to Chef Xerxes Bodhanwala who told us that he came to Australia from India in 2007, living in Sydney until 2018, when he moved to Perth and started working with the dedicated team at UMA. He said they like to use local, sustainable and seasonal Western Australian produce wherever possible, and revamp the menu seasonally, taking the diner on a journey showcasing the diversity of Peruvian cuisine, with influences from the Incas, Spain, Italy, Africa, Japan and China. Pan Pacific Perth is proud to be the first hotel to be accredited by Buy West Eat Best.

By Georgina Goss

The Queso – Halls Suzette from UMA Restaurant is the perfect way to finish a great meal – a slab of Pont L’evesque style, single origin artisan cheese, with spiced pecans, crostini and honeycomb. This beautiful cheese is made even better by adding the sweetness of honeycomb.

Fire and magic at the Firewater Grille

Styleand elegance abound in the Duxton Hotel’s Firewater Grille Restaurant, with water cascading over quarried stone creating a relaxing ambience. Multiple gold plate and luxury hotel awards adorn the walls. To build on its continued success, the Firewater Grille has secured the exciting, creative talent of Director of Culinary, Chef Senthil Chandrasekaran.

New to the Perth Food scene, Chef Senthil began his culinary journey assisting with his mother’s catering business in Tamilnadu, Southern India where he first experienced bringing joy to others through food. From his humble beginnings, a passion was born to experience different food cultures across the globe. Chef Senthil explains, “you cannot

begin to understand people and their food without living in a place”

Over the last 12 years, he has worked with the Kempinski Group establishing new restaurants in Qatar, Oman, Dominica and Dubai. Chef Senthil now brings this vast international experience to the Firewater Grille’s customers with his “infused international” dishes.

Sustainability and fresh seasonal produce are also central to Chef Senthil’s food ethos with more than 90% of all ingredients sourced within Western Australia.

The Black Angus Crudo is a marriage of Japanese and Italian cuisines featuring tender thin medallions of Black Angus sauteed and dressed in a teriyaki sauce. There is a depth

and sweetness to the beef and touches of romesco sauce, a punch of black garlic and sweet wilted spring onion provide succulent savoury notes. The 2017 Firetail Cabernet Sauvignon from Margaret River was a great pairing choice, matching the strong bold flavours with medium tannins, vanilla oak and pepper notes.

This was followed by Grilled Octopus served with wild rice, pickled vegetables and pico de gallo. The creamy tender octopus had just the right amount of charring and the wild rice provided an earthy background and texture to the dish. It was finished with pickled gherkin and radish which lent an acidic zing. The fresh tastes of the Mexican salad balanced the flavours in the dish. Perfectly complementing the seafood dish was a 2022 Leeuwin Estate Art Series Riesling. Possessing a vibrant citrus foreground and lightly herbaceous nose, this wine is elegant with nuances of flint.

The third dish tasted was the Squid Ink Linguini with prawns, mussels, scallops, cherry vine tomatoes, garlic and parsley. The linguini was silky smooth, prawns and scallops sweet and fresh with just enough tomato sauce to bring the dish together, providing a depth of flavour. Once again, the Riesling was a great accompaniment to the dish.

Our next dish was Futari Full-blooded Wagyu Tenderloin. A dish like this is why the restaurant has won several recent Gold Plate Awards for best BBQ, Steakhouse or Grill. The prime cut of the multi-award winning Australian produced wagyu sits almost reverently upon the plate. This fillet was lovingly basted to a dark caramel colour. Other accompaniments on the plate are a creamy potato mash, broccolini and an understated beef jus allowing the main ingredient to shine. The bold flavours and pepper notes of the 2017 Firetail Cabernet Sauvignon paired seamlessly with the beef.

Our final course was the Apple Tea Tart with apple compote, apple tea namelaka and raspberry coulis. The namelaka has the silkiness of chocolate, the lightness of whipped cream and is often used as a filling in choux pastries. The raspberry coulis was sharp, cutting through the rich creaminess of the dish. Indulgent, dessert heaven.

The Firewater Grille’s à la carte menu will be revised every three months, consistent with the changing of seasons. Specific food themes will also be offered to provide further variation. Now with a young family, Perth is a lifestyle choice for Chef Senthil and we are lucky enough to be the beneficiaries of his creative talent.

By Chris O’Halloran

Firewater Grille

Duxton Hotel

1 St Georges Terrace, Perth Ph: (08) 9261 8000

www.perth.duxtonhotels.com

Subscribe & Win

2. WIN ONE OF 3 PAWPRINT COLLECTION GIFT PACKS VALUED AT $75 EACH

This hamper features some of the exciting, diverse and delicious range of flavour profiles that Pawprint Chocolate offer. Matching the Whitfield Estate 2014 Vintage cuvee with the ‘Designed for Wine’ chocolate creates a memorable and interesting experience. Also included is a sample from each of our ranges; Australiana, Bakers Bundle and the Pawprint originals. Visit www.pawprintchocolate.com for more information.

3. WIN ONE OF 10 DOUBLE PASSES TO PERTH GIN & FOOD FESTIVAL VALUED AT $140 EACH

Challenge your juniper-loving palate at the PERTH GIN FESTIVAL 18-20 August at the Perth Convention Centre.

New venue, gin favourites and new distillers from WA and all over Australia. Have the tonic at the ready!

The three day gin festival will bring together 55 of Australia’s most exciting craft gin distillers and showcase more than 200 boutique gins from Australia’s top crafters. Taste your way around the room, and all drinks are included in the price of your ticket.

Distillers from all over Australia will converge on the Convention Centre to bring Perth gin lovers a tasty experience involving all things gin. Oh, and there will be tasty food and Schibello Coffee to match to the G&Ts made with Long Rays tonic. Food is an extra cost if you wish to take a break during tasting. Visit www.ginevents.com.au for more information.

To go into the draw to win any one of these prizes, all you need to do is subscribe to Menu Magazine, send us a picture of yourself at a cafe/restaurant, send us a letter, or send us a receipt from one of our featured venues that you’ve recently been to. Feel free to enter as many times as you like. Good luck!

How to Enter

Name:

Address: State: Postcode: Phone: Daytime:

Mobile: Email: Venue Visited (see receipt attached):

Date:

Comments:

Payment Details

o MasterCard o VISA Card No.

Expiry Date: / CVN No:

Cardholder’s Name:

Signature:

How have you entered

o Subscriber (2 years/4 issues) $35 Cheque/Money order for $ ________________ is enclosed

o Photo of myself dining

o Sent a letter

o Receipt from a featured venue sent

o Back issues $7 each. Issue number/s required__________

Preferred prize

o 1. Zero Waste 2 Litre Smartcara

o 2. Pawprint Collection gift pack

o 3. Perth Gin & Food Festival double pass

o 4. Fremantle Beer Festival tickets

Please post your cheque or money order (made payable to Eyers RockET) to Menu Magazine, P.O. Box 62, SCARBOROUGH WA 6922

Freo BeerFest is back! Friday 17th, Saturday 18th and Sunday 19th November at Esplanade Park, Fremantle!

Join us for one of Australia’s largest alfresco beer festivals. Over 50 of Western Australia’s best breweries, cideries and distilleries paired perfectly with live comedy, live music and master classes. Sign up from pre-sale access from Tuesday 18th July. Tickets on sale Tuesday 1st August.

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

Terms & Conditions

1. Instructions on how to enter, prize details and other information contained within the promotional advertisement form part of these terms and conditions. 2. Entries using the above original coupon, as well as photocopied versions of the above coupon will be accepted. 3. Entries close on Friday 5 January 2024. Winners will be drawn on Friday 12 January 2024. 4. The first entry drawn will be deemed the winner. 5. The prizes must be taken as supplied and cannot be transferred or exchanged as cash. Any additional costs or requirements involved are the responsibility of the competition winner. 6. If unclaimed, the prizes remain the property of the promoters. 7. Staff of Eyers RockET, Menu Magazine, their immediate families and associated agencies are ineligible to enter. Immediate family shall be deemed to include mother, father, son, daughter, brother, sister, husband or wife. 8. Menu Magazine, a division of Eyers RockET, accepts no liability for accident, loss, injury or damage to any individual or property arising out of or in conjunction with the competition, either during or after the competition. 9. A parent or guardian must accompany winners under the age of 18 years when claiming or collecting their prize. 10. Entry into this competition signifies acceptance of all terms and conditions. 11. The promoter’s decision will be final and no correspondence will be entered into. 12. The promoter reserves the right to limit entry or amend terms and conditions if considered necessary.

4. WIN TICKETS TO FREMANTLE BEER FESTIVAL VALUED AT $30 EACH

Coffee in the Great Outdoors

There is nothing quite like wrapping your hands around a warm mug of coffee in the great outdoors. Once upon a time, a jar of Nescafé Gold Blend was thrown into the bag and everyone seemed to make do. Nowadays, walk around a campsite and you will find Bush Baristas next to their fancy coffee-making contraptions.

It is clear that whether camping, multi-day hiking, travelling around in a van or enjoying the nomad life in a caravan, your coffee maker is an important part of the kit you take on your adventure. So we decided to check out what your coffee drinking options are while on an outdoor escapade.

When considering how you are going to make your coffee while adventuring in the outdoors, there are a few things that need to be remembered.

For caravanners and multi-day hikers, weight, size and wattage are important, whereas for hikers and remote campers, waste disposal becomes an issue as you have to carry your own rubbish along the way. Then of course, there is the environmental impact your coffee waste will have. You cannot leave coffee grounds in the bush and if using pods, we

recommend investing in the reusable or biodegradable kind to reduce waste.

Now, before we get into the gadgets, let’s look at the supermarket shelf. Here we’ll find good old instant coffee, coffee bags and single use pocket pour overs. Suitable for all kinds of adventure travel, we must acknowledge these here as they are lightweight, easy to pack and easy to use.

Now let us get to the good stuff.

POUR OVER COFFEE

This easy method works perfectly out in the wild. As a simple mechanism that delivers a strong brew, it is a great option for backpacking and hiking.

We recommend the Sea to Summit X-Brew Collapsible Coffee Dripper. Its lightweight, collapsible silicon frame makes packing away easy; it can also be used with or without filter papers.

Pros

• Space saving with its compact design

• Super lightweight

• Less waste.

Cons

• Not the most stable option in rough terrain, so be careful of spilling your brew

• Mess – dealing with the coffee grounds and filter paper if using.

JETBOIL COFFEE PRESS

For hikers who carry a Jetboil cooking system, this coffee press accessory also doubles as a steamer for cooking food. It comes in two sizes, is lightweight and so easy to fit into your pack. Once you have boiled your water, pour your grounds in and give it a stir; let it brew then press.

Pros

• Lightweight and compact

• Makes quality brewed coffee.

Cons

• You will want to make sure your Jetboil is clean before brewing your coffee

• Mess – you will have coffee grounds to deal with

• You are unable to cook food at the same

Perhaps one of the most popular choices when adventuring, the AeroPress uses a syringe-like design to brew coffee using ground coffee and filter paper. It is easy to use and as an immersion style coffee maker, you can choose the strength of your brew.

Pros

• Lightweight and compact

• Brews quality coffee

• No power required

• Fast, efficient, easy clean up.

Cons

• Waste and mess

• You will need to plan ahead to make sure you have enough filter papers.

WACACO GROUND MINIPRESSO

This handheld mini espresso maker uses a piston method of extraction. It even produces a crema. Lightweight and manual to use, it is perfect for any kind of adventure travel where you have no power and restricted space. It is available in both a ground coffee and pod model.

• Quality espresso

• Small and compact

• No power required

• Choice between ground coffee or pod model.

Cons

• Can be a bit of work to use

• Waste and mess – especially if using the pod model

• Only makes one shot at a time.

STOVE TOP COFFEE PERCOLATOR

This traditional way of brewing coffee is perfect for those who are camping, caravanning, or vanning. The pot can be used on a camp stove or covered fire-pit and can make multiple cups at a time. Simple to use, it brews strong coffee, ensuring your morning pick-me-up is a kicker.

We recommend the Bialetti Moka Express. This traditional percolator forces water vapour through the coffee, making espresso with crema. It comes in various sizes and is easy to use and clean.

Pros

• Low fuss and easy to use

• Makes more than one coffee at a time

• No power needed

• Compact and easy to travel with.

Cons

• Waste.

HANDPRESSO AUTO CAPSULE

This is an in-car portable Nespresso machine that produces your espresso in two minutes. It requires power and plugs into your car’s power outlet. There is also a manual version for outdoor use and choose one that uses pods or ground coffee, making it quite versatile.

Pros

• Compact and portable

• Makes real espresso coffee

• Available models are versatile.

It only makes one coffee at a time.

GSI OUTDOORS MINI ESPRESSO 1 CUP

This lightweight portable stovetop espresso maker has been a popular choice for ‘gourmet backpackers’ for years. Lightweight and compact, it comes in a set which includes a double walled stainless steel mug. It is easy to use and sits on top of your portable hiking

SOLIS BARISTA PERFETTA PLUS COFFEE MACHINE

Okay caravanners, if you simply cannot live without your coffee machine this is the top pick from our friends from Alternative Brewing. Small, compact and light weight, this domestic coffee machine works fast to deliver you perfect espresso. Features include an inbuilt water filter, temperature control and programmable controls and pre-infusion. It also has an accessories kit which includes a pod filter.

Pros

• Small and compact

• A range of controls producing high quality espresso

• Ready to brew in forty seconds.

Cons

• Requires power

• Waste – especially if using pods

• Consider weight, voltage and storage for your caravan.

RHINO COMPACT HAND GRINDER

When packing your coffee-making kit for adventure, you will need to decide between carrying coffee beans or pre-ground. If you have room to carry beans and a grinder, we recommend the Compact Rhino Hand Grinder. It is compact in size and even fits in an Aeropress. Its ceramic conical burrs ensure consistency and an excellent grind quality. You can easily adjust the grind as well, making it suitable for all coffee types from espresso to filter coffee.

However you decide to enjoy your coffee while adventuring outdoors, all the products featured here are available from good caravan and camping stores. Happy travels.

By Sarah Schmitt

The Dark Side of Beer

Guinness Draught, known to most simply as ‘Guinness’, is by far the most popular stout in the world. Often described as ‘a meal in a glass’, some may be surprised to know that a pint of Guinness contains just over 200 calories, which is less than an equivalent amount of orange juice or skim milk and fewer than most full-strength beers. In fact, at just 4.2% alcohol, Guinness is not a strong beer by any description. Guinness probably earned its reputation through a combination of its black colour, its creamy head of foam (a result of being served with nitrogen) and old Guinness slogans such as ‘Guinness is Good For You’ and ‘Guinness Makes You Strong’.

Uncertainty exists about the difference between porter and stout, and while they are distinct beer styles today, that was not always the case. Porter came first, originating in London in the 1720s and quickly gaining popularity. By 1776, Porter was being brewed in Dublin by Arthur Guinness. The word stout was originally used to mean ‘strong’ and was applied by breweries in the 18th century to higher alcohol versions of porter, known as Stout Porter. Today, stouts are generally accepted as being darker in colour (black rather than dark brown) and stronger in roasted malt flavour than porters.

The 2022 Brewers Association (BA) guidelines, separate stout into seven styles – three from England, two from Ireland and two from the United States. All stout styles are black in colour and have roasty, often burnt flavours from their use of black roasted malt and/or

roasted unmalted barley. Where they differ is in their levels of alcoholic strength, sweetness, bitterness and hop character.

Classic Irish-Style Dry Stout is the style defined by Guinness Draught. Of all the stout family, these beers are the lightest in body and as the name suggests, have a dry finish which makes them highly drinkable. Swan Valley Brewery’s Moorhead Stout is a local example of the style and like Guinness, is served on ‘multi mix’ gas for a creamy head and smooth mouthfeel.

Also originating from Ireland is Export-Style Stout, which could be regarded as Dry Stout’s bigger, less popular brother. Ranging from 5.6% to 8% alcohol, Export Stouts are stronger, sweeter and fuller in body than Dry Stouts. Nowhereman AlphaRon Stout is a good local example, as is The Redcastle Brewery Ltd Extra Stout, originally brewed in Perth in the 1940s and now reproduced to its original recipe at Burnley Brewing in Victoria.

The lightest (in alcohol content) of the English stout styles is Sweet Stout, often called Milk or Cream Stout. These beers possess the least roasted malt flavour of all stouts and have a full body and sweetish finish, often due to the addition of milk sugar (lactose). Try Beerfarm Milk Stout, Black Brewing Bao Bao, or Bush Shack Chocolate Beer.

Oatmeal Stouts are brewed with a proportion of oats, though they do not usually taste noticeably of oats. The higher protein and lipid

content of oatmeal provides these beers with their characteristically smooth mouthfeel and full body. Oatmeal Stouts have proven popular among local craft breweries, with examples including King Road Stout, Margaret River Brewhouse Stout and Nail Stout. For a twist on the style, try Boston Shark Eye Stout, which is oak aged for added complexity.

American Stouts are similar in strength, body and bitterness to ExportStyle Stouts but with greater hop aroma and flavour, often including the citrusy, resinous attributes of American hop varieties. The style has not proved popular in Australia, with most brewers preferring to make malt-focused stouts which offer greater contrast to the multitude of hop-laden pale ales, XPAs and IPAs.

Finally, there is Imperial Stout, also known as Russian Imperial Stout. This is the strongest stout sub-style and ranges from 7% to 12% alcohol, with an extremely rich malty flavour. The beer was brewed in the 18th century by Thrale’s Anchor Brewery in London for export to the court of Catherine II of Russia and was later awarded a Russian royal warrant, enabling the use of the name ‘Imperial’.

Today, the BA separates the style into British and American-style Imperial Stout. The American versions tend to be stronger, with greater hop aroma, bitterness and roasted malt astringency. Regardless, all Imperial Stouts are big beers that can be kept for a long time and may mellow and improve with age. For this reason, they are often released annually rather than being in continuous production. Local examples include Cheeky Monkey Silverback, Feral Boris, Margaret River Brewhouse Panther Cream and Nail Clout Stout.

Craft breweries often use stouts as a base for winter specialty beers with added ingredients. Such is the case for Busselton’s Shelter Brewing, whose 2021 Campfire Stout featured malts that had been pitsmoked by Smokin Bull BBQ. In 2022, Shelter released Bonfire Stout which had a portion of the beer aged in wine barrels and most recently, their 2023 Root Stout contains roasted beetroot for a hint of sweetness and velvety texture. “Unfortunately, for the dark beer lover in me, our stouts are only available as limited releases,” says Shelter’s Head Brewer, Jason Credaro. “However, we try to ensure we have enough stout to keep the tap flowing until well into the warmer months.”

By Jeremy Sambrooks

GUINNESS PROBABLY EARNED ITS REPUTATION THROUGH A COMBINATION OF ITS BLACK COLOUR, ITS CREAMY HEAD OF FOAM (A RESULT OF BEING SERVED WITH NITROGEN) AND OLD GUINNESS SLOGANS SUCH AS ‘GUINNESS IS GOOD FOR YOU’ AND ‘GUINNESS MAKES YOU STRONG’.

Water Beer Ingredients:

Thisis the final article in Menu’s series on beer ingredients. You can check out the articles on Hops in Issue 18, Malt in Issue 20 and Yeast in Issue 23.

Beer lovers will wax lyrical about the tropical hop aroma of an IPA, the rich malty flavours in a doppelbock or the complex, fruity characters imparted by the yeast in a Belgian ale. But we never hear anyone talk about beer’s main ingredient: water.

Humble H2O is the chief constituent in every beer in the world and undeniably the least appreciated. On average, beer contains approximately 95% water, the rest usually being – in order of quantity – malted grains, hops and yeast. It should come as no surprise then, that the quality of brewing water has a great effect on the final beer.

Most of the beer in the world is made using mains water – the same water that comes out of your kitchen tap. The quality of mains water can differ greatly from place to place. Some water tastes good, some tastes like the swimming pool and in some countries, the tap water is not safe to drink at all. The brewing process involves boiling which kills diseasecausing germs. In modern times, breweries filter their water prior to brewing to remove the chlorine (which is added to protect against harmful micro-organisms) as well as other unwanted odours or contaminants.

The mineral content of water also has a big impact on beer’s flavour and mouthfeel. Brewers refer to water as being ‘hard’ or ‘soft’, which describes the concentration of naturally occurring minerals. Hard water contains high amounts of dissolved minerals such as magnesium and calcium. Soft water contains far less calcium and magnesium than hard water, but may have higher levels of other minerals, like sodium and potassium. Another important consideration for brewers is the acidity of water, because the enzymes used in the mash (the porridge like mixture of crushed grains and water) are only active between the narrow range of 5.0 and 5.5 on the pH scale. Levels of water hardness and acidity are among the primary reasons for the different characteristics of traditional beers from around the world. Throughout history, brewers have modified their techniques and recipes to suit their local water. Pilsen in Czechia (also known as the Czech Republic) is the birthplace of the pale lager, specifically the beer Pilsner Urquell for which the Pilsner style is named. Pilsen’s soft water is very low in dissolved minerals and

perfect for brewing a smooth, malty lager with mellow hop bitterness.

At the other end of the scale, the hard, alkaline waters of London and Dublin required a substantial amount of dark roasted malts (which are highly acidic) to achieve the correct pH, leading to the creation of porters and stouts. Then there’s the English town of Burton upon Trent, which is famous for its bitter pale ales. The mineral content of Burton’s water is off the charts, particularly in sulfates which accentuate hop bitterness. Today the addition of sulfate to brewing water is commonly known as Burtonisation.

Craft breweries typically make a wide variety of beer styles, requiring some very different water profiles. I spoke with Troy Giuffre from Phat Brew Club, one of Perth’s newest breweries, to gain some insight into how this is done. “The water we use at Phat is full reverse osmosis (RO) water, which is basically mains water that goes through a series of filters that take out all the minerals to give you a clean slate to start with,” says Troy. “Then we adjust our water to suit the style of beer we are brewing. For example, for our stouts we want a higher chloride to sulphate ratio, so it gives you a fuller mouthfeel and really makes the malt stand out. Whereas something like an IPA, where you want the hops to stand out, we will do the reverse and be sulphate heavy. Water is the most important part of beer and nailing water chemistry will make a good beer great.”

By Jeremy Sandbrooks

A note for the home brewers. While water chemistry is important for full mash brewing, the process used by commercial breweries, those new to the hobby would be better served by focusing their efforts on cleaning, sanitation and fermentation temperature control, which are more important for beer quality. When brewing from a kit, the water chemistry decisions have already been made by the brewer who made the malt extract. Tap water that is good enough to drink will work well for kit beers, as will bottled or distilled water. Don’t have a water filter? You can remove chlorine from tap water by adding a crushed Campden tablet prior to brewing.

THE MINERAL CONTENT OF WATER ALSO HAS A BIG IMPACT ON BEER’S FLAVOUR AND MOUTHFEEL. BREWERS REFER TO WATER AS BEING ‘HARD’ OR ‘SOFT’, WHICH DESCRIBES THE CONCENTRATION OF NATURALLY OCCURRING MINERALS.

Once was Lost, but now is Found HISTORICAL VINES

At long last the results were in and this was indeed a rare variety called Planta Fina de Pedralba. Named after the town Pedralba in Valencia Spain, the white grape variety was almost wiped out by phylloxera in the 1870s. Shortly after cultivating some cuttings and in a turn that’s straight out of a movie, the roadside vines were ripped out by the council roadside clearing programme.

Phylloxera, a grape pest originating in North America decimated the wine industry in the late 19th century. Victorian botanists unknowingly spread the pest throughout the United Kingdom and Europe when they brought American vines into the UK. Over two thirds of the vineyards were wiped out, devastating the wine industry.

While small vineyards across Europe were left relatively unaffected, most wine regions diminished or disappeared altogether. This presented an opportunity to overhaul the industry and vines not considered to be of value were eradicated, while the stronger, faster growing and more popular varieties were planted instead.

The grape is one of the earliest domesticated fruit crops. Like the curling tendrils of a vine, stories of survival unfold and we discover a rich history that goes back centuries.

Downsouth near Donnybrook is the location for one of the greatest stories of survival ever told. It is the story of a Spanish grape variety long thought extinct, yet discovered growing in the gutter of a dirt road, covered in weeds.

David and Anne of Mazza Wines specialise in Spanish and Portuguese wines. While Anne was studying viticulture and oenology, her lecturer John ‘Jac’ Considine paid the couple a visit. He reminisced about a road trip he took down south with a French Ampelographer, (someone who is an expert in the classification of grape varieties). After pulling over for a ‘pit stop’, the Frenchman soon came rushing out of the bush yelling. Underneath thorny weeds and blackberries he had found a grape vine that he hadn’t seen in a long time, thinking in fact it was extinct.

In a rush to get to an appointment Jac and the Frenchman kept driving, planning to return to the vine at some point. Years passed and by the time Jac regaled his story he had forgotten the location. In a purely serendipitous moment, David knew exactly where it was from the description. He had grown up picking apples on the property. The vines were planted by a Sicilian neighbour who had brought his cuttings with him in a suitcase in the 1930’s, as was the way back then.

David and Anne set off to see what they could find, and sure enough, they found the struggling grapevine growing in the gutters. The DNA testing process for a grape variety is long, so over the course of three years as samples were sent back and forth to France, David and Anne took care of the vine, and as it became healthier, they cultivated cuttings.

The Carménère, a red blending variety of Bordeaux was considered ‘unreliable’, so after phylloxera it wasn’t replanted. However, some Chilean producers found it and mistaking it for merlot, imported surviving vines. It loved the new growing conditions and quickly became popular, considered to be a unique Chilean Merlot. In the late 1990s, oenologists discovered its true name and today it is considered Chile’s signature grape.

Still in that part of the world is the story of retired soccer player turned wine maker, Andrew Manz. Moving to a village in Portugal, he purchased a small vineyard. No one knew what the grape was, but the wine produced was delicious, so he got it tested, discovering he’d been growing an almost extinct variety called Jampal.

Then there’s the Susamaniello, discovered by chance on a vacant block in Italy and saved from extinction by Adelaide woman Romina and her husband.

Back home in our South West we find Marq Wines. Known for growing unconventional varieties, they had been producing a French

WITH THE DISCOVERY OF LONG-LOST GRAPES AND AN INCREASE IN THE VARIETY OF WINES BEING PRODUCED, WE ARE SEEING A NEW RENAISSANCE IN WINE APPRECIATION. TASTES ARE CHANGING AND CONSUMERS ARE BECOMING MORE EDUCATED AND CURIOUS.

wine for some years imported here in the 1970s and thought to be Petit Manseng. A Frenchman visiting in 2020 raised questions that led to genetic testing and the discovery that it was in fact a grape variety called Gros Manseng - a rare variety originating from Juracon in France and historically used in the baptism of French royalty.

Then we have stories that are simply mysterious. Venice’s wine making economy was wiped out due phylloxera and floods. In 2002, the Dorona, a grape once prized by the wealthy was found thriving in a church garden. And the last three vines of a Greek variety, the Malagousia, somehow found their way to the right person who ensured its survival. No one really knows the ‘how and why’ of this story.

Jac Considine tells me, “There are a lot of grape vine varieties wild or remnant in Europe, Spain, Portugal, and Italy in particular. There’s huge interest in recent years in identifying and trying to preserve some of these varieties”. In fact, Portugal has over 250 varieties of rare indigenous wine grapes.

Currently, there are 1400 known vine varieties in production worldwide, yet there is a huge lack of diversity in the market which is populated with the most familiar wines such as Chardonnay, Pinot Noir or Cabernet Sauvignon. While market forces and consumer demand make this seem the natural order, there are other factors to consider.

According to Wine Mosaic, an organisation dedicated to saving rare indigenous grape varieties, DNA research shows unusual and unknown grape varieties provide clues to wine history, giving researchers’ insight into the genetics for overcoming challenges such as climate change, vine disease and changing consumer tastes.

The effects of climate change are already dramatic in the wine industry. The concern is how it will affect wine making in the coming decades, so the search for varieties that can adapt is crucial.

With the discovery of long-lost grapes and an increase in the variety of wines being produced, we are seeing a new renaissance in wine appreciation. Tastes are changing and consumers are becoming more educated and curious. Moreno from The Re Store has observed the shift in consumer tastes and Mark agrees that we are at an exciting time. “People around the world have become a lot more wine savvy and there’s a generation of people asking ‘what’s next,” which is great news for the production of these unique rare varieties.

By Sarah Schmitt

Pre-Order your food and DON’T WAIT

Oyougo out is how long you can wait for your meal. It is even worse if you are on a timeline, for example, you only get 30 minutes or if you are lucky an hour for lunch. It’s stressful and there is no enjoyment.

When I worked in the city, this caused a heap of problems and most of my colleagues would simply go to a lunch bar so they could get back to work before the boss would flip out and ask where the hell they’d been. I remember on a few occasions when we did go to a restaurant and because the food did not come out fast enough, we left hungry.

On a recent visit to The Rusty Fig in the Perth CBD, chef/owner Graham Jessop told me that he loves it when people pre-order food.

I thought that during lunch he would need to serve quick bistro food, but he is having none of that and is offering his full à la cart menu that can be ready on your arrival.

advance has been a great success for us. It is really helpful. By pre-ordering your meal, it saves us time to get everything ready and not be rushed and it’s easier for the food to come out at the same time as the drinks. More people should try this. It’s a win-win. Clientele get better quality food and don’t have to rush or stress about being late back to work. The other option is to walk to a snack bar, order a sandwich and walk back to the office. Chances are that your thirty minute lunch break is over and you are literally eating while you walk. Have a think about the time it takes to line up and get a pie for example. There are so many great restaurants in the city and people deserve more than a pie or a sandwich.”

So what is the down side you may ask?

Well, what if something comes up and you are running late? Maybe the boss calls you into his office just as you are leaving.

I remember a few years ago, I had a client flying in from overseas and he wanted me to take his team out for dinner. I booked a restaurant, paid a deposit because there were 12 people and the flight kept on being delayed, before finally arriving at 3.30am.

George D’Annunzio from the Exchange Bar in West Leederville said, “We get a lot of people ordering in advance but a lot of them

the problem

Food wastes are piling up and turning into an environmental hazard.

the benefits

• Deal with food waste at the source

don’t come and collect. Coffee is the biggest problem. Text orders are best because you have the client’s number.

A company that is booking for a big group is easier as they collect all the dietary requirements for us and pay in advance. This type of thing has been done, but people are in a hurry more than ever now so it is becoming even more popular. On average we get about eight pre-orders a day for takeaway and one for dine-ins.”

Catering is also becoming more popular as business want staff to stay in rather than go out. This way they are more productive.

Rob Nixon of Nicko’s Kitchen in Kelmscott said he never gets pre-orders and that is likely because they are more regional and out of the city.

Tim Lung from 8 On The Point said that they don’t do pre-order meals as he thinks it doesn’t suit his clients.

I spoke to Craig Hicks from Art of Seafood who operate on the outskirts of Perth City. He believes it’s a good concept that he would like to look at more. So, he has started offering a $69 lunch special for corporate business people that pre-order so that their meal is ready for them. He says his clients are sick of

fast food options and will appreciate being able to sit down and have a quality two course meal in 30 minutes.

Hotels seem a logical place to pre-order your food. You return from a meeting, call the restaurant for room service, but on second thoughts you decide to have a quick shower and be down in 20 minutes. Is that a habit or just convenient? Seems no different except that it is in a hotel.

I spoke to Karlee Walker who has worked in hotels for over fourteen years.

“In a fast-paced environment it is useful to plan ahead and order lunch for dine-in before you arrive. Places I have worked at do this, but only when people paid in advance or paid a deposit due to people not turning up.

Some venues offer express lunch options where the meals are guaranteed to come out within 30 minutes, or it is free.”

So now thinking about it, maybe I will start ordering in advance. Sounds like a pretty good idea.

By Scott Arnold-Eyers

the solution

Introducing SmartCara, a state of the art indoor food waste recycling composter for the home.

• Break down waste by drying and grinding

• Grinds chicken bones and seafood shells

• Turns wastes into nutrient-rich food for the soil

• Long storage capabilities without degradation

• Strong environmental credentials.

• 2L (PCS400A) and 4L (PCS500D) Capacity

• “Soft-touch” Operational Panel

• “Self-Cleaning - One Touch Operation

• Storage function (for PCS500D)

With an elegant glossy finish and rounded corners, our PCS400A and PCS500D will give your kitchen a new modern aesthetic look while helping the environment.

or

BY PRE-ORDERING YOUR MEAL, IT SAVES US TIME TO GET EVERYTHING READY AND NOT BE RUSHED AND IT’S EASIER FOR THE FOOD TO COME OUT AT THE SAME TIME AS THE DRINKS. MORE PEOPLE SHOULD TRY THIS. IT’S A WIN-WIN.

Kids in Hospitality

Your first job is an experience everyone remembers well. Whether 15 and working on the weekends at the local McDonalds or leaving school early for a major apprenticeship, the leap into the workplace is an exciting and scary time for any young person. In family businesses, however, some kids work with their parents from a very young age. Menu Magazine has featured White Salt Restaurant several times over the last 16 years and during that time, we have seen the owner’s children, Jack and Charlie helping in the restaurant from when they were young. Nowadays, Jack even manages the restaurant in his parents absence.

At Inglewood’s Chakra Restaurant, owner Sonia Gagneja has entrusted her children as hosts for the restaurant as young as six years old. Kabir (9) and Aura (11) first started coming to work with their mother as a solution for not having a regular babysitter. Once Sonia saw how much they enjoyed being part of the team and how much the customers enjoyed their presence, she decided to make it a regular thing. “Their presence made other families feel comfortable,” Sonia said, “They bring a special flare to the restaurant that’s hard to come by.”

Their kids, who only help during special events such as Christmas Day, charity events or Chakra’s anniversary dinners, sat down and talked to me about their job as the restaurant’s hosts. Their job of greeting guests, checking in with them throughout their meal and taking the ‘keepsake’ pictures has given them the opportunity to showcase their culture to customers. Through talking to customers and experiencing a range of Indian cooking, the kids have been able to learn more about their heritage. “I’ve learned more of my language here than I ever have

before,” Kabir said, and Aura agreed. “Every day I learn something new about the food, about the people, it really helps me connect to my culture,” Aura said.

Along with being able to identify more deeply with their Indian roots, the young hosts of Chakra have been able to improve upon other personal skills through their work. “Working here has been a big confidence boost for me,” Aura said, “It’s helped me with school speeches and being able to speak up for myself, plus it’s very fun.”

George D’Annunzio, owner of The Exchange Bar in West Leederville, also spoke to me about gaining these important life skills.

“I started working for my father at the age of six, and my kids did the same,” he said. “It makes you smarter. It makes you understand people.” Working in hospitality is a valuable experience in that way, learning how to handle a range of customers makes you more worldly. “You’ll find a lot of people aren’t trained in people skills, it’s a skill that everyone should learn.” For George, being able to give young people a job and particularly his own children, has always been a teaching moment more than anything.

“I’m only a stepping-stone,” he said. “I’m here to let them have growth, to teach them how to take control and to bond with my kids.”

George found that by having his children work so closely with him over the years, he was able to connect with them in a much deeper way than the usual family. Getting that quality time and surrounding them with his passion for cooking was a special experience and it also allowed them to understand his upbringing better as well.

At Art of Seafood in East Perth, owner Craig Hicks has employed his two children Leanne (18) and Aiden (16) as part of his front of house and kitchen hand-staff. “My parents are big role models for me,” Leanne said, “Seeing how my mum and dad have run things has been really inspiring.” Watching her father work and growing up around the kitchen, Leanne developed a passion for pastries and desserts. Nowadays, as well as running orders and greeting guests, Leanne likes to help out in the kitchen alongside her brother when the restaurant gets busy. Both children enjoy the independence they have been given in the job, particularly in having input on the menu at times. Working mainly in the kitchen, Aiden has gained a lot of valuable knowledge. “There’s a lot more that goes on behind the scenes than I originally thought,” Aiden said, “It can be very stressful, but the restaurant is like home to me.”

For Leanne and Aiden, their family does not end with their parents, it includes their co-workers too. “My parents always try to preach the message that we’re all a family, we’re all a team,” team’s motto at the restaurant, she said, is that no one is alone; ask for help, help others, do your part. Working in the restaurant has been a rewarding experience for the siblings of Art of Seafood, an opportunity Leanne has said she is extremely thankful for.

“A lot of people in this industry miss out on quality time with their family because of the long hours, so getting to work alongside mine is something I’m really grateful for.”

What Goes with My Cheese?

cheese baked with a drizzle of balsamic and a sprinkle of nuts and herbs – perfect with a glass of red and North Street Store fresh bread. Choosing really good bread to go with your cheese brings out the best in both and turns the experience into something special. After all, doesn’t special cheese like Suzette deserve special bread?

RECIPE

Place Suzette in a ramekin and bake at 180 degrees for about 10-15 minutes, until soft. Top with balsamic glaze, chopped pistachios and sprigs of rosemary. For a sweeter alternative, top with Epicurian Foodies ‘Peach Bourbon Paste’.

The iconic Denmark Good Food Factory in the Great Southern of Western Australia has a wide range of in-house made condiments and preserves. A few of these delicious goodies are sure to complement any cheese selection or charcuterie boards.

Manyyears ago, when Menu Magazine was only available on-line, we featured a venue in Northbridge that offered the best cheese board I have seen. They selected seven wines to pair with seven different cheeses and seven different fruits. Since then, it has interested me greatly to see how different foods complement one another and I believe, I have become pretty good at doing just this.

Working with WA Cheese Week has made this both beneficial and fun. After meeting Suzanne and Philip Hall from Halls Family Dairy at the very first WA Cheese Week in 2019, they asked me how best to showcase their cheese. I took one taste and said, “You must have it with honey.” Since then, honey has featured at all their cheese tastings, as it is such a good match.

On a personal level when at home on my own, I love to pair chutneys and relishes with different cheeses. I often have a bit of fun with seasonal fruits too. One of the first cheese pairing I was ever introduced to was Blue cheese with fig, pear and red wine. If you haven’t tried any or all of the above, then you don’t know what you are missing out on.

Harvey Cheese St Duke’s Blue goes particularly well with pear. Traditional pairings for blue cheese include fresh fig, pear and apple, dried fruits, walnuts, chutneys, honey, truffle, chocolate, sherry, port, stout and of course wine. When pairing with any cheese, I always recommend first trying the cheese on its own to see what it tastes like. The

sweetness of fruit and saltiness of cheese are the main reason they pair well together.

Mette of ‘Mette is Baking’ says that many cheeses pair well with Nordic crackers. Mette’s favourite is the Hall’s Suzette from Halls Family Dairy. It’s an award winning West Australian cows-milk cheese, from cows grazing in the fields around Harvey. Full of flavour, smooth and creamy, this cheese is a lovely contrast to match the crispiness of the crackers.

Suzanne from Halls Family Dairy suggests that with the cooler weather it is a great time to get baking. A quick and simple pleasure to enjoy after a busy day is our Hall’s Suzette

It is a mouth-watering combination with any cheese.

The Horseradish and Beetroot Relish, with its sweet and spicy finish and rich flavours makes an exciting dip or relish to combine with crackers, and any cheese and meats of your choice.

Trilby Widger from The Herdsman Market offered a great tip.

Made locally in Harvey, OMG Blue is a Triple Cream Camembert with added Blue mould.

This cheese is soft, with a creamy texture and a subtle blue flavour which pairs beautifully with our local green pears. For a beautiful entree, remove the core of a green pear and stuff with the OMG Blue, wrap in quality prosciutto and bakeuntil cooked through. So can Chocolate go with Cheese? John Wade from Dark Side Chocolates certainly thinks so.

It’s my mascarpone and blue vein truffle, with quince paste and done with 72% Ecuador cacao. The chocolate is based around the cheese platter where you have all the components of cheese, chocolate and quince paste. Quince providing the sweetness; chocolate the texture and the Danish blue providing a touch of acidity to cut through the sweetness, whilst also providing some creaminess. The disc on top is symbolic of the biscuit.

Shenny from Westphalia says that cheese goes well with meat platters. "It’s a match made in heaven. Swiss cheese and Prosciutto; Pepper Jack and Ground Beef; Gouda and

On a recent visit to UMA Restaurant we tried

Ensalada Otono, featuring La Delizia Ricotta is paired with a variety of colourful autumn fruits, Jerusalem artichoke chip and infused herb oil. The flavour profiles of this dish are sweet and tart with fruits selected and prepared in a variety of methods to compliment the creamy, thick ricotta texture. Blackberry for example, pairs particularly well with ricotta with its slight tartness, whilst kumato elevates the ricotta with its sweet juicy balance.

Nick from Clandestine Vineyards met the team at Bookara Goat Dairy at last year’s WA Cheese Week. He suggested that pairing the Clandestine Pinot Grigio with goat’s cheese because the saltiness of the cheese really matches the bright acidity of the wine, leaving the mouth refreshed and ready for the next mouthful.

My favourite cheese and wine match however, is the 2022 Clandestine Vineyards Margaret River Chardonnay with blue cheese and/or sharp cheddar; the combination of fruit, the complexity of oak and barrel fermentation, together with the creaminess, salty and nutty flavours works for me.

Goat cheese paired with The Epicurean Foodie Blueberry Mojito cheese paste works really well; sweet, tart and creamy. The blueberries, mint and lime add a subtle tartness and sweetness to the tangy goat. Serve with simple lavosh cracker for the ultimate indulgence.

WA Cheese Week will launch on 28 September and run from 21 – 29 October in 2023. For more information go to www.wacheese.com.au

By Scott Arnold-Eyers

Forbidden Fruit

Deepin southern Colombia, a guinea pig lies on the plate before me, as stunned as he was in the final moments of his life. His huge teeth protrude defiantly as my hosts urge me to peel back his crispy skin and taste the flesh within, which can be likened to pork, in case you are curious. Surely, this confronting dining experience ought to be illegal, right?

Speaking of questionable food, I cast my mind back to a hotel in Bangkok where judging by the pungent aroma wafting through the air-conditioning, the warnings against bringing durian into the property were blatantly ignored. Deemed to taste like heaven and smell like hell, I sampled this exotic fruit resembling a spikey football and decided it tasted more like custard-flavoured soap. On that note, apparently it smells and tastes different to each person.

Whilst you might be fined for being in possession of durian, in hotels, public transport and planes in certain parts of Asia, there are far worse repercussions for other foods ranging from significant fines and jail time. One sweet-looking Chinese food blogger, who goes by Tizi, made headlines

after buying, grilling, sauteeing and eating a great white shark. She violated China’s Wild Animal Protection Laws and avoided prison by paying a fine of over $20,000. If she had pulled this publicity stunt in Australia, she would have violated the Fisheries Management Act and possibly faced $100,000 fine or two years imprisonment. Unsurprisingly, the video went viral, as have several other depictions of her tucking into crocodile and ostrich.

Tizi got off lightly compared to some bloggers who have been seriously injured or died from eating poisonous creatures and plants, including one who had a live octopus attach itself to her face while on camera. While you are frantically googling this (and I know you want to), add Chinese influencer Wang Mengyun to your search. Also known as “bat soup girl,” the influencer gained notoriety and death threats after eating a bowl of bat soup at the height of the pandemic, although she claims the stolen video was filmed years earlier outside China.

Regardless of the timing, under Hinduism rules there are varying punishments depending on the country and state since eating beef is banned as cows are deemed sacred. Islamic

laws proclaim only halal meat is acceptable, where the blood completely flows out of the body and eating non-halal meat, (known as haram) is forbidden. According to the Qurán, eating pork or any product derived from pork such as lard, is believed to be punishable in this world and thereafter, including being boycotted from your family and community, and potential imprisonment depending on the current laws. This extreme stance stems from the belief that pigs are scavengers and could contain contaminated organisms. I can not imagine what would be made of guinea pig, although technically a rodent however, a scavenger nonetheless.

While punishing someone for eating pork may seem extreme from our Western perspective, eating whale meat is universally frowned upon and regulated under the International Whaling Commission (IWC). Of the 88 countries that are members of the IWC, some in the Nordic region are exempt as they rely on whale meat as a source of protein for survival. Other countries such as Japan, treat whale meat as a pricey delicacy and resumed commercial whaling after leaving the IWC in 2019. Japan’s culinary misadventures extend to dolphin meat, which

is high in mercury and dangerous to humans, as well as the potentially lethal pufferfish, aka fugu. Interestingly, there are reports including a BBC documentary, of dolphins eating the toxic fish to get high from tetrodotoxin, secreted by pufferfish when threatened, the very substance that is poisonous to humans.

While it is relatively easy to avoid eating blowfish, dolphin, whale meat, dog and scorpions in Australia, rituals, customs and religions play a crucial part in what we do and do not eat. Forbidden fruit has been up for debate since the legend of Eve tempting Adam with her apple and the green fairy plagued absinthe aficionados with seizures and hallucinations.

In some instances, it is not even a case of temptation or culinary escapades; it’s merely survival by eating what is available. Our indigenous ancestors have lived off the land since the beginning of time. Their diet may have once featured delicacies some that are now toxic to humans, such as whale, dolphin, echidna, turtle, platypus, possum and koala which are listed under the Environment Protection and Biodiversity Conservation Act as vulnerable or threatened in the Australian Endangered Species list, depending on the State. Interestingly, under the EPBC Act, turtles may be legally hunted by Aboriginal and Torres Strait Islander people for personal, domestic or non-commercial communal needs.

As ongoing awareness is raised, we can do our part by being more mindful of what we

consume. There are countless cases for the better treatment of farmed animals and a call for more restaurants and home cooks to seek out plant-based alternatives, with the UK, Australia, Israel, NZ, Switzerland, Austria, Germany and Sweden leading the way, according to the World Population Review. Then there are the foods some claim should be banned, including our beloved vegemite – despite over 20 million jars sold annually. I can’t imagine a world without vegemite, but sometimes you just have to put judgement aside and ignore the fact that a guinea pig is grimacing back at you.

By Carmen Jenner

Thereare usually only three reasons I can justify being up before the sun rises: to catch a flight, if I haven’t been to bed yet, or because I’m involved in an overnight barbecue competition. All three applied at some point when I embarked on a journey to the other side of the world to a tiny town called Lynchburg in deep Tennessee.

Though a dry town, Lynchburg is home to the Jack Daniel’s distillery. However, for one weekend a year during October, whiskey is not the main drawcard when the Jack Daniel’s World Championship Invitational BBQ competition comes to town. Try saying that after a tour of the distillery, I dare you, and probably why so many referred to it as The Jack.

Nation

That explains why I was all smokey-eyed (and not in a soulful way) in a field at an ungodly hour. Engulfed in clouds of meaty smoke, I watched grown men haggle over the intricacies of sauces, rubs, cuts of meat, knives and whether kangaroo was the best protein to enter into the cook’s choice. It wasn’t, predictably, deemed too gamey for the US judges.

Out of the 85 local and international teams including Italy, Germany, Poland and the UK, I was an honourary member of Ribs 'n' Pigs, the only Australian team to compete in 2022. After winning a State championship in WA under the strict Kansas City Barbeque Society (KCBS) rules, Ribs 'N' Pigs automatically went into the draw and won the BBQ lottery when they were selected for The Jack.

We battled it out across seven categoriespork ribs, pork shoulder/butts, beef brisket, chicken, dessert, the cook’s choice and one dish with a Jack Daniel’s sauce, for the grand prize of US$25,000. The calibre of barbeque was outstanding and I suspected we did not stand a chance when I spied some of the other team’s dishes presented to the judges. Even Heston would have been impressed by the innovative presentations. Cooking with untested equipment, charcoal and meat was already an unknown quantity, especially when we realised there was not even a fresh piece of lettuce to be found in town to use in our side dishes. Making a mad rush to the neighbouring town of Tullahoma was all part of the excitement and the realisation we certainly were not in Kansas anymore.

Australian BBQ tradition paired with our mild climate and outstanding wine is actually grilling – please don’t shoot, grill or BBQ the messenger. Anyone can grill a piece of steak or “throw a shrimp on the barbie,” right? Even this saying has American origins since Australians are more likely to use the

word prawn instead. To barbeque in the true sense requires an intimate knowledge of fire source and control, as well as expertise using seasonings, rubs, marinades, bastes and glazes, not to mention the range of finishing, slathering and dipping sauces. The accompaniments you serve to compliment the meat also require careful consideration, particularly when competing in a KCBSsanction barbeque competition where your options are limited.

Many claim to be the first to have discovered BBQ including Christopher Columbus, who apparently barbequed with the locals in the Carribean. Some say it started in South America, where it is called barbacoa, a term derived from the French word barbe-a-queu. Even the spelling is up for debate, with “q” used in Australia and Britain, and the US and Canada preferring to spell it as barbecue. Regardless of who thought of it first or how you spell it, it is probably safe to assume that many indigenous tribes worldwide have cooked meat over a fire directly or indirectly since the beginning of time.

Even within the same country, there are many variations. Consider the differences within the US barbeque belt in Carolina, Texas, Memphis and Kansas City home of the non-profit KCBS, which sanctions over 300 barbeque competitions. Kansas is famed for its sweet sauces and the flavourful burnt ends cut from the pointed end of smoked brisket. The ribs in Memphis, prepared in either a wet or dry rub are almost as famous as Elvis. If you are wondering what all the fuss is about, next time you are in Memphis, head to the innercity Rendezvous restaurant for their dry ribs smoked over charcoal, so renowned they ship pre-prepared ribs and their smokey rubs all over the US.

MANY CLAIM TO BE THE FIRST TO HAVE DISCOVERED BBQ, INCLUDING CHRISTOPHER COLUMBUS, WHO APPARENTLY BARBEQUED WITH THE LOCALS IN THE CARRIBEAN. SOME SAY IT STARTED IN SOUTH AMERICA, WHERE IT’S CALLED BARBACOA, A TERM DERIVED FROM THE FRENCH WORD BARBE-A-QUEU.

The beef capital in Texas is famed for the 18-hour slow-smoked brisket that turns the normally chewy connective tissue into jelly. Pork is king in Carolina, where an entire hog is cooked for up to 24 hours and brushed with a vinegar-based mop sauce throughout the process. I discovered the extent of their dedication to pork when I went to Lexington in North Carolina in 2012 when my husband joined the Australian Tongmaster team for the Capital BBQ Cook-off. The following year, he formed the Smokin’ Charity BBQ Competitions (formerly Smokin’ in the City) to raise funds for the Mondo Community Warriors charity. Low 'n' slow barbeque soon caught on in Perth and the rest of the country with the emergence of countless BBQ restaurants, catering companies, cooking schools, festivals, rubs, sauces and smokers. The backyard barbeque suddenly took on new meaning in Australia.

While US-style BBQ reigns supreme to many, it is impossible to think of Argentian grill without gauchos cooking splayed carcasses on metal crosses and skewered meat on knives over hot coals. This form of grilling is known as ado, often using beef sirloin and ribs seasoned with little more than salt, accompanied by chimichurri, a herb-based green sauce.

Portugal’s seafaring adventures reached Africa, India and South America which led to Lisbon becoming a hub for the spice trade, launching it as one of the most prosperous nations in the early 16th century. In fact, churrasco, known as Brazillian barbeque is the Portuguese translation of barbeque.

Portuguese piri piri chilli forms the basis of the country’s barbeque sauce served with espetada (skewered beef). Melt-in-yourmouth porco preto (Iberian black pork) exudes

and multiple layers of fat imparting juiciness encased in its crispy skin. And, of course, their delicious charcoal-grilled butterflied peri peri chicken is so renowned that it is found in the most unexpected places. The first time I tried it was in a rustic waterside café on Macao Island, off the coast of Hong Kong.

Most of Asia still uses rudimentary cooking techniques – satays in Indonesia are usually grilled over an open flame and lechon (suckling pig) is spit-roasted over coals in the Philippines. Japan’s yakitori, the Japanese version of shish kebab, is often eaten as a snack and consists of skewered chicken grilled over charcoal.

Yakiniku is the term used for grilled meat in Japan and influenced by Korean BBQ, it has been refined to suit Japanese tastebuds. As everyone sits around a grill to cook meat and eat together, it is as much a social experience as it is a culinary event.

Like any craft, you need the right tools, ranging from a Traeger smoker to the Big Green Egg ceramic grill/smoker to the Weber grill. The first modern BBQ grill was invented in 1952 by George Stephen, a welder at Weber Brothers Metal Works in Illinois. He crafted a metal dome cut in half, attached to three steel legs, with the top half of the dome serving as a lid for the grill, a design synonymous with Weber, still today.

The advent of natural gas in the 1960s saw grills running on propane instead of charcoal and the 1980s brought about ceramic burners. Then the health-conscious George Foreman came along with a grill allowing the fat to drain.

Excitingly, after a trip to Tokyo, Perth manufacturer Phillip Jenkins was so impressed with the Japanese grilling technique over charcoal that he developed Australia’s first hibachi grill to be double-fired in ceramic and commercial-grade steel. As owner of the Charcoal Grill Company, Phillip has made to order thousands of charcoal grills for commercial and domestic markets designed to use high-grade imported binchotan charcoal, the purest charcoal in the world. “Unlike wood charcoal, binchotan charcoal, doesn’t impart any flavour, allowing your high-grade produce to shine.” Made to such a high specification, the Hibachi Tabo Classic is perfect for home cooks and designed to be multi-generational.

As they say, watch this space, as more commercial kitchens are opting to replace gas with charcoal grills, a niche Phillip has filled at just the right time. If things go as planned, the next time you watch Master Chef, one of his grills might have a starring role, putting Perth in the spotlight and upholding our barbequing reputation.

By Carmen Jenner

Winter in Albany

Itis well known by many that summer in Albany is sublime, with mild nights and warm days, it’s population exploding with tourists flocking away from the heat to the comfort and solace of the Great Southern. But it is when autumn turns to winter that Albany blossoms. The trees planted by English settlers turn golden, their leaves falling and the days become cooler with a hint of warmth still in the air. This is the time Albany is at its best and its quietest with empty beaches, little traffic and just the locals left to enjoy the ambiance.

Nestled between the mountains of Clarence and Melville sits the City of Albany. Rich in convict and settler history, Albany boasts as being the first European settlement in Western Australia. Travelling from Perth, it is a drive of 420km south and a great road trip for those who look forward to a relaxing drive through canola and wheat fields, small, picturesque towns and flashes of granite outcrops. On arrival, you will be greeted with an abundance of points of interest including places to eat, stay and see; unfortunately a weekend will not be enough.

Winter in Albany is cooler and with the drop in temperature one hedges towards the warm rich familiarity of a good red. The Great Southern has long been known for its wines, especially reds and it is small wineries such as Wignalls that have led the way. Located just out of town on Chesterpass Road and established in 1981 by Bill and Pat Wignall, the winery is now operated by their son Robert and wife Claire. Wignalls is an exemplar for high quality reds and whites with Wignalls Single Vineyard Pinot Noir and Premium Chardonnay favourites among many. The multi award winning wines have gone from strength to strength over the last

40 years. Robert is passionate about his wine and this year’s vintage is, according to Rob, one of exception, “the 2022 Pinot Noir is by far one of the best wines we have released in the 42 years of operation. The research and development of the grape and the outstanding vintage have produced a wine of premium quality that needs to be tasted to be believed”.

The winery not only produces excellent wines; with Claire’s wide-ranging interest in gourmet foods being a chef, they are the exclusive sellers of fine produce and products including Huski Wine and Beer Coolers, Josephina Creations handmade jewellery, Truffle Hill gift packs and pieces, Peninsular Larder Flavour Pearls, WineBar Chocolates and For the Love of Bacon jams. The selection of fine produce and excellent quality wines only enhancing the quality and commitment to the business.

Where to stay in Albany is varied, from Airbnb’s, caravan parks, hotels and motels, the range is unlimited. However, if you are after something a bit more special for your break then the Hilton Garden Inn Albany is ideal. Located on the banks of Princess Royal Harbour and walking distance to the city centre, the Hilton Garden Inn Albany is the city’s newest accommodation choice and offers rooms with spectacular views of both

The Great Southern has one of the most rugged coastlines in Australia and is a photographer’s paradise with some of the most picturesque views only minutes from the CBD. Enjoy an early morning walk along the Ellen Cove Boardwalk overlooking Birup or better known as Middleton Beach. The whale species are common in Albany waters, these are the Humpback and Southern Right Whale. These magnificent creatures can be seen from various viewing points along the walk, blowing and breaching close to shore between late May and early October.

With the morning exercise out of the way, it is time for coffee and there are no better or more iconic places to stop and rewind than at Naked Bean Coffee Roasters. Located on Middleton Road, Naked Bean is a familyowned and operated café and coffee roasting house. Locals and tourists alike enjoy the trendy urban environment with freshly roasted coffee, house-made sweets and delicious savoury food, alongside the commercial operations of roasting and selling beans to business both locally and State-wide.

The Naked Bean has recently branched out with its sister business in the Williams Woolshed in the country town of Williams, a café that has fast become one of the most popular stops on the way to and from Albany.

TRAVELLING FROM PERTH, IT’S A DRIVE 420KM SOUTH AND A GREAT ROAD TRIP FOR THOSE WHO LOOK FORWARD TO A RELAXING DRIVE THROUGH CANOLA AND WHEAT FIELDS, SMALL, PICTURESQUE TOWNS, AND FLASHES OF GRANITE OUTCROPS.

After coffee, it is time to take in the city highlights with its historic buildings, intimate boutiques and central shopping district. Standing pride of place in the heart of York Street is the Town Hall, a 134-year-old building which has recently been refurbished to a cultural and multipurpose arts venue, with the clock tower still holding the original bell. Continuing down the street, other notable businesses and buildings include the newly refurbished Premier Hotel and St John’s Anglican Church. Home to some of the most beautiful stained glass in Western Australia, it’s the oldest consecrated church in WA dating back to 1848. Across from St John's is the Scots Uniting Church, another stately building from the late 1800’s. Standing the test of time, the church’s Victorian gothic style using local granite and timber is a feat of architecture.

Turn left onto Peel’s Place and you come to the Alkaline Café, with its casual use of mismatched furniture, community spaces, eclectic retro and antique ornaments. The café is a hip place to dine and is 100% glutenfree with a wholefood, raw, vegan, and vegetarian menu. Open for breakfast and lunch, the Alkaline Café offers a relaxed sitdown menu along with a grab and go section for those on the run. Kombucha, smoothies, iced teas and cold pressed juices are all made in-house along with a great selection of coffee and tea. Alkaline is a highly awarded small business with accolades including a finalist in the Restaurant and Catering Awards for Excellence 2022 Breakfast category, and owner Mel Homewood is the

2020 AusMumpreneur WA-SA Sustainability

Business gold award winner for 2020. The café is known for its healthy food, excellent service and sustainable business outlook.

Walking to the end of York Street you will turn into Stirling Terrace which features some of the oldest and original facades and shops, some dating back to 1881. Inside one of these historic buildings and bringing a touch of France to the City is Gourmandise & Co, a charming and tempting café that specialises in rustic artisan fare. A distinctive long communal table gives the diner a unique eating experience with warmth of the shared, not only emanating from the food but also from the staff. The café offers breakfast and lunch with wood-fired pastries, savoury delights, great coffee and a regular Plat du

Jour (lunch special). The mission is to bring only the best to their customers without compromising on quality.

After lunch it is time to get out of town and see some of the most beautiful scenery in WA including The Gap, Natural Bridge, Little Beach, Two Peoples' Bay and many more, most of which are less than a 20-minute drive from Albany. On your return, it is time to look towards the evening’s entertainment and what better way to start than with a quiet drink at The Earl of Spencer Historic Inn. The Earl, as its affectionately known by its regulars, is one of the oldest licensed venues in Western Australia. It is a warm, inviting English themed pub with a range of beers on tap including Guinness, Old Peculiar and their own signature brew The Earl of Wilson.

With three open fires, original bar, large beer garden and friendly atmosphere it is a must for travellers to visit. Owner and Chef Neil Simmonds prides the Earl's popularity on its genuine hospitality, small intimate dining areas and great staff. Famous not only for its beer but also the food. The Earl Pie and Pint is a house specialty and one that shouldn’t be taken on by an amateur, with the pie a colossus of pastry and meat with a good size serving of thick cut fries.

If you are after something a bit more unique then Rustler’s Steakhouse may be to your liking. Located on Stirling Terrace past the Old Courthouse, Rustlers is an Albany institution. Opened in 1999 the restaurant is an awardwinning combination of good quality produce accompanied by excellent service. Owners Les and Susie Palmer pride themselves on their strong sense of community and continuing commitment to supporting and sourcing the highest quality meat and produce from local growers and suppliers. “Rustlers isn’t just a steakhouse; the new menu is orientated around a vision of family style sharing”. The menu incorporates a selection of dishes that includes locally sourced chicken, pork and seafood, along with choice cuts of beef and lamb, combined with house vegetarian options, “that will suit and satisfy even the most discerning customers”.

Instead of heading north this year why not head south. Book a long weekend, pack a jumper (and a raincoat just in case) and head down to Albany, and visit one of the oldest and most beautiful parts of Australia. You will be welcomed with stunning views, tall trees, huge swells and a memory that will have you returning every year.

By Andrea Gallagher

Fast Ed

IN HIS WORK AS A CHEF, ED HAS WORKED AT ROCKPOOL AND BENNELONG IN SYDNEY, CRUISE, BEACH ROAD AND NOVE CUCINA. HIS FAVOURITE JOB WAS WORKING IN CANADA AT THE WICKANINNISH INN, TOFINO.

celebrity chef

Ed Halmagyi, is the middle child of three siblings born to their Hungarian parents, Neurologist father and Bush Regenerator Mum.

Ed began working as a kitchenhand at age 15 and soon became assistant chef. While at school he worked in a variety of Sydney restaurants before heading to university where he studied a Bachelor of Arts/Law degree at Sydney University, all the while continuing to work as a chef. In 1995, he travelled to the Solomon Islands taking part in community development and aid work.

Ed is a qualified beekeeper and a successful commercial photographer. Known best for his role on Better Homes and Gardens since 2003, he also contributes to the show’s magazine. Ed has also hosted his own cooking show Fast Ed’s Fast Food and hosted three seasons of the travel show Discover Tasmania.

As a cookbook author, Ed has published five cookbooks, Nove Cucina (2004), Dinner in 10 (2009), An Hour’s the Limit (2010), The Food Clock: A Year of Eating Seasonally (2012) and The Everyday Kitchen (2017).

In addition to this, he writes a weekly syndicated column for the News Local network, has produced his own magazine called Better Basics and continues to contribute to a range of publications in Australia and overseas. Then there is his Podcast Five Books which explores the readings of the Torah, used in Jewish Shabbat.

Ed also finds the time to run a Sydney based food and product media business. He is also a brand ambassador for Mitsubishi Electric, Ingham Poultry, Décor Australia and Ambassador for A Taste of Harmony which is a workplace based celebration of culture.

In his work as a Chef, Ed has worked at Rockpool and Bennelong in Sydney, Cruise, Beach Road and Nove Cucina. His favourite job was working in Canada at the Wickaninnish Inn, Tofino.

Ed actively works with a range of charitable organisations including the Dry July Foundation and Cancer Council NSW.

These days he lives in Sydney with his wife and two children. In his spare time he loves gardening, running and AFL, and is a member of the Pittwater Phantoms Australian Rules footy team.

You have a bachelor’s degree in Arts/Law and Business. You are also a qualifies beekeeper. You have been cooking in kitchens since you were 15, write books, present on TV and do a heap of charity work. How do you fit it all in?

Actually, I dropped out of the degree just in time, in fourth year. I never wanted to be a lawyer (even though I loved the intellectual/ academic side of it). I knew if I finished the course I’d get sucked into that world, so cutting the cord was the only way to guarantee what I wanted to become – a chef. But to answer your question, it’s hard, it’s busy. Probably the biggest time allowance I make each week at the moment is producing my podcast, Five Books. That’s at least eight hours every week, but I absolutely love doing it. You know, I give a lot of graduation addresses, and teach in schools all the time. One thing I constantly explain to young people is that the real trick to mastering life is not to work out what you want to do, but what you’re prepared to give up. Most people have multiple skills, interests and passions, but there’s not time for all, at least not at the same time. Indulge yourself, but in a measured way. You’ve got a whole lifetime to fill, enjoy it.

Did you ever consider following in your father’s footsteps and becoming a doctor or surgeon?

No. Never. Dad is an extraordinary man, and the kindest, most supportive human you could hope to have in your life. But medicine is his adventure, I wanted to create.

How did you get involved with Mandurah Crab Fest?

One of the great things about working for the 7 Network is the number of really fun and interesting events we’re involved in around Australia. From charity fundraisers to sports events, from local festivities to regional showcases, there’s a bunch of things we can throw our hand into. When I first got the invitation to come and help entertain at Crab

Fest 10 years back, I was so utterly impressed with the event, I’ve been a massive fan ever since.

You’ve done a lot of charity work but you cannot do everything. Is there a special reason you have decided to work with some like Dry July Foundation for example?

I firmly believe, as I have my entire life, that everyone has a responsibility to contribute to the world beyond their own front door. Some folks create a relationship with an individual organisation and stick with that. I think my own skills are best used in different ways at different stages of my life. Right now I’m closely involved with refugee programmes, both domestically and internationally. My family were refugees from Hungary after the 1956 revolution, and so that means a lot. Moreover, I’m in a position to help, so I think I must.

You became a kitchen hand at the age of 15. What made that happen?

I was something of a naughty kid. OK, naughty may not say it clearly enough – I was a bit of a ratbag. So, when I was 14 my dad told me to “go for a walk, and don’t come home until you have a job”. Probably the best thing he ever did for me. They put me in the pot wash, but within a couple of months I was helping the chefs with prep, and before much longer I was holding down a section in busy service. The thing is, I had found my tribe.

You are still playing AFL. How is the body feeling and how many more years will you play?

Ah, yes footy. I still love to play but am out with an injury at the moment – I tore my calf muscle twice last year, and my doctor says I will need it to be fully repaired before playing again. At my age…dammit! it will just keep tearing as it’s forming scar tissue. I’m cycling and doing circuit training instead, just taking it easy on my calf.

What inspires you?

The opportunity to be challenged. I’m not someone who likes doing anything the easy way, so when there’s the chance to go further, that’s always what I’ll do. I love taking this attitude with me when we’re adventuring around Australia with BHG – what’s the most exciting, new and incredible thing we can do. From cooking in waterfalls, or on the side of a volcano, to mustering cattle in the mountains of New Caledonia, to continuing to cook and chat while a redback crawled up my arm. I couldn’t believe they edited that out.

Who’s your favourite food personality and what is your favourite food TV show?

In my opinion, no-one in this country has the grace, passion or genuine flair of Adam Liaw. He is an absolute legend. I mean, I hate him for being so good…Just kidding, he’s a rockstar. As for TV shows, you really can’t go past Chef’s Table. Spend an afternoon watching the episodes with Francis Mallman, Will Goldfarb and Alexandre Coullion.

What’s your favourite TV show that you have been a part of?

We did a travel show years back called Discover Australia. While I love cooking for people, we got to do some brilliant stuff – abseiling down Australia’s tallest dam, flying in a fighter jet, hunting for mutton birds, competing in the Three Peaks Race, snorkeling with some seriously big sharks, motor biking through the Tanami Desert. Yeah… a paid gig...I know.

What are some of the restaurants you’ve been to in Western Australia and which one is your favourite?

I spent so much of my life working in high-end fine dining restaurants, so to be honest, it’s not really my thing these days. What I crave is moments when I can actually taste the honest heart of ingredients, unfussed, clean, articulate. The most spectacular toastie eaten on a log surrounded by ewes, made with their extraordinary Farmhouse Gold might not have the ring of polished cutlery and starched napkins, but it is perfection. So too is eating mangrove jack straight off the BBQ in Talbot Bay after flying through the Horizontal Falls. It’s a kind of restaurant, I guess, but there are few moments that will ever compete.

What’s your favourite dish to cook and your favourite to eat?

Anything over an open fire in a magnificent Australian location. Matzo Ball Soup.

What would you whip up for a private candlelit dinner?

I like to create an idea, a story, not just a meal. I’ve been working on a concept for a client that takes a journey – ocean, coast, mountains, plains, deserts. A seagrass foam with mackerel jerky and sea parsley; butter-poached veal tongue, charred mustard greens, candied carrot tops; horseradish-spiked squab with jellied mushroom; almond and rose malabi; desert lime and sandalwood granita. But to be honest, for me? At home? I’d probably buy a spectacular piece of fish, poach it in pecan oil in a water bath, then sauté it briefly, and pair that with a super crispy, lemony-peppery salad with a hint of dark coconut sugar. What’s the craziest thing you’ve heard about yourself?

A mate of mine is a Wikipedia editor. For a few years he used to change my bio just for giggles to some of the silliest stuff you’ve ever heard. One time I was being introduced on a Brisbane radio station and the announcer says – “our next guest is one of your favourite TV chefs. You know him as ‘Fast Ed’, but did you know that his real name is Sergio Panda?” I just went with it, knowing that Stuart, in his own sick way, was loving every second.

What drink would you reach for first after a hard shift at work?

I gave up booze about five years back. After a lifetime in kitchens I had to have an honest conversation with myself, and I’m so delighted that I did. But, there are some incredible non-alcoholic beers available and they make things very tasty. I recommend the Big Drop Pale Ale, absolutely stunning. You would be hard pressed to pick it as boozefree.

How do you like your own steak cooked?

By someone else.

Do you ever eat fast food?

Takeaway? Yes. Drive through? No. But my 17-year-old son is more than making up for me.

What’s next for you?

Well, I do have a very real intention to start another bakery one day. That’s where my real passion lies. When? Well, stay tuned.

By Scott Arnold-Eyers

Red Wines

2022 SILKWOOD ESTATE ‘THE BOWERS’ PINOT NOIR

Region: Pemberton, Western Australia

Venue: Pizzaca Pizzeria & Bar www.silkwoodestate.com.au

Tasting Notes: A wine with bright aromas of black cherry, strawberry and elegant, sweet spice nuances. The palate of cherry, blackberry and earthiness are supported by soft tannins on a lingering finish.

We Said: Served with the Pork Cotoletta, it completed the pork nicely, sweetening the dish.

2017 FIRETAIL CABERNET SAUVIGNON

Region: Margaret River, Western Australia

Venue: Firewater Grille www.firetail.com.au

Tasting Notes: A bold and structured wine that displays an intricate palate and unique tongue patterns. Lots of vanilla oak on the nose, sweet plums and peppery spice.

We Said: Served with the Black Angus Crudo, this was a great pairing choice, matching the strong bold flavours with medium tannins, vanilla oak and pepper notes.

DEBORTOLI BLACK NOBLE 10 MUSCAT

Region: Riverina, Australia

Venue: Rusty Fig www.debortoli.com.au

Tasting Notes: The nose has hints of toffee and coffee with raisins and mandarin peel. Unique and delicious flavours of rich raisin and dried date fruit, with hints of citrus peel and caramel flavours. Concentrated and viscous with lingering aged complexity.

We Said: It gave a really smokey flavour to the Dark Chocolate Bar.

2021 MONTY’S LEAP APPLESHED RED

Region: Great Southern, Western Australia

Venue: The Earl of Spencer www.montysleap.com.au

Tasting Notes: With a balance of rich fruit and structure; generous characteristics of plum, sultanas and blackberries fill the bouquet and front palate. The Subtle French Oak and balanced tannins give a wellbalanced savoury palate.

We said: Served with the Roast Lamb Rump, with cabbage and herb crumb. The combination enhanced the flavours of the dish and the wine.

2022 CLANDESTINE PINOT GRIGIO

Region: Adelaide Hills, South Australia

Venue: Orchard Espresso www.clandestinevineyards.com.au

Tasting Notes: The grapes are picked early to preserve the natural acidity and aromatics. It’s created a bright clean wine with pristine fruit, great acidity and freshness. A light and easy drinking wine.

We Said: The pulled pork had a pleasant hint of heat and spice and this wine really helped to tame it.

2022 LEEUWIN ESTATE ART SERIES RIESLING

Region: Margaret River, Western Australia

Venue: Firewater Grille

www.leeuwinestate.com.au

Tasting Notes: A lively and fragrant wine with chamomile, karri lime, Thai basil and galangal with a bursting array of finger limes, lemon sherbet and grapefruit zest. The palate is vibrant and racy with a fine, elegant and long frame. Nuances of saltbush and coriander seed through the mid-palate generate unassuming complexity.

We Said: Perfectly complementing the octopus, it possesses a vibrant citrus foreground and lightly herbaceous nose. This wine is elegant with nuances of flint.

2021 ALAMOS TORRONT

Region: Argentina

Venue: UMA Restaurant www.alamoswines.com

Representative of the high elevation of the Salta Region, orrontes has bright floral aromas with a pleasant palate of citrus and white fruit that leads to a crisp finish.

Served with the Brocheta de Pulpo the wine is fragrant and crisp and the citrus notes are great with the seafood.

2020 WILLOUGHBY PARK IRONROCK RIESLING

Region: Great Southern, Western Australia

Venue: Boston Brewing Co. www.willoughbypark.com.au

This wine has a long textural mouth-feel with citrus blossom, lemon zest and complex floral notes. Tangy natural acid with a mineral finish that lingers on and on.

We Said: The 2020 IronRock Riesling was the wine we enjoyed with the Chimichurri Cauliflower Florets. A dry styled Riesling that balanced the acidity of the dish.

Spiced South Indian Curry

Atraditional style mild South Indian curry of cauliflower and lentils. This curry is bursting with cumin, turmeric and cayenne pepper. We serve it with basmati rice, papadums and house-made coconut raita. This slow cooked curry is a perfect winter warmer and is designed to be shared with friends.

INGREDIENTS

1kg brown lentils

150ml vegetable oil

5g ginger, grated

1 tbsp garlic, minced

1 medium size brown onion, diced

1 tbsp cumin seeds

2.5kg crushed tomatoes

800g cauliflower

SPICE MIX

2 tbsp curry powder

1 tbsp turmeric powder

2 tbsp cumin powder

2 tbsp garam masala

1 tbsp cayenne pepper

2 tbsp table salt

2 tbsp caster sugar

1ltr water

1 bunch coriander, chopped

METHOD

Pre-soak the lentils for 30 minutes then wash thoroughly.

Remove the leaves and chop the cauliflower head into 4 pieces. Steam for 10 minutes and let cool. Cut the cauliflower into florets and then roast until golden brown in the oven on 180°C (roughly 5 minutes), let cool.

Boil water in a pot, then add the lentils and cook until they are al dente, drain and let stand.

In a large pot, sauté cumin seeds, onion, garlic and ginger in vegetable oil.

Add crushed tomatoes and the spice mix, bring to the boil then simmer for 20 minutes.

Add the drained lentils, season with salt and sugar.

Bring to the boil and simmer until the lentils are soft.

Stir through roasted cauliflower and serve with raita, steamed basmati rice, papadum and garnish with coriander.

TIP

Serve with side of Raita

Serves 10

By Chef Vigneswaran Ponnampalam of Boston Brewing Co.

Stoddart Proudly 100% Australian Owned & Family Run

INGREDIENTS

3 Granny Smith apples

1 Lebanese cucumber

1 knob ginger

1/4 cup organic soy milk

2 limes cut into wedges

METHOD

Wash the apples and cucumber. Cut and core the apples.

Peel ginger and cut cucumber into small chunks.

Juice apples, cucumber and ginger. Place juice in a large jug and add soy milk and mix well.

Pour into a glass and serve with a wedge of lime to squeeze in to finish.

Green apples promote the growth of healthy bacteria in your gut which is good for digestion. This is because they contain pectin, a source of fibre that works as a prebiotic. Green apples are also considered a slimming superfood and is a good source of Vitamin A, C, calcium and iron.

Cucumber is an antioxidant and a great source of Vitamins A, C K, magnesium, manganese, potassium and iron. It’s a great hydrator, helps

lower blood sugar and may assist in weight loss, as well as helping your memory and being a great anti-inflammatory for the gut.

Ginger has a powerful antioxidant and antiinflammatory effect on the body. While it helps with indigestion and digestion, it may also help lower cholesterol. It’s a powerhouse of Vitamins C, B, thiamine, riboflavins, potassium and magnesium. Ginger also helps balance serotonin and dopamine levels in the brain.

Soy milk is a healthy plant-based drink rich in omega fatty acids. It’s known for its antiinflammatory benefits within the joints and is fortified with vitamins and minerals including Vitamins A, B12 and D, riboflavins and calcium. Soy milk is also a great source of protein providing nine essential amino acids we need for growth and repair.

This Granny Sunshine Juice combination is a great drink to help boost immunity, cleanse the gut and promote better digestion, as well as being a healthy source of vitamins and minerals. Refreshing and tasty, this East meets West fusion of green apples, cucumber, ginger and soy has a cooling effect. Try it for a sunny start to your day.

By Chef Sunny de Ocampo for Kuvings Australia

The Rise of Alt-Protein: Exploring a Delicious Future

WHERE EXPERIENCE IS EVERYTHING

T: (08) 9228 8878

5/400 Fitzgerald Street, North Perth www.sorges.com.au

Ihaveworked in the food industry my entire life. I love food and I don’t see myself doing anything else. I began my business as a chef in the late 1990s and transitioned to sales and manufacturing a little more than 10 years ago. In this time, I have had the good fortune to work for several wonderful companies and people.

As someone who has been interested in the New Age movement, I am pleased to see the emergence of alternative proteins in Australia. Plant-based and cell-based proteins are the two most common forms of alternative proteins on the market. Both offer advantages, but there are some important distinctions between them.

plant-based protein over traditional animal protein. This trend has led to the emergence of several big players in the plant-based market.

As the global population continues to grow, there are major concerns about the environmental impact of meat production and the sustainability of our current food system. It is clear that we need to find alternative protein sources. As consumers, we have the power to drive change by choosing sustainable and ethical protein sources.

errors and confirm your approval by fax or email. held responsible for any errors that are not brought to our attention prior to publication. what will appear in the magazine due to a different printing process.

for any errors and confirm your approval by fax or email. will not be held responsible for any errors that are not brought to our attention prior to publication. Colours what will appear in the magazine due to a different printing process.

as shown

alterations as shown

Date:

Date:

Stoddart Proudly 100% Australian Owned & Family Run

Signature:

Signature:

Plant-based proteins are made from sources such as peas, soy and wheat. They have been around for a while, but in recent years they have become much more popular. One of the main benefits of plant-based proteins is that they are much better for the environment than animal proteins. They require anywhere from 47-99% less land and water to produce and generate 30-90% less greenhouse gas emissions. Additionally, plant-based proteins are often healthier than animal proteins, as they can be lower in saturated fat and higher in fibre.

Cell-based proteins on the other hand, are grown in a lab from animal cells. They are essentially the same as animal proteins, but they are produced without the need for animal slaughter. Cell-based proteins are still in their early stages of development, however have the potential to revolutionise the food industry. They have many of the same benefits as plant-based proteins, such as being better for the environment and again healthier than animal proteins.

In Australia, the average meat consumption per person is around 90 kilograms per year, making it one of the highest in the world. However, there has been a significant shift in recent years, with more Australians choosing

However, some detractors of plant-based protein believe that it is not as healthful or sustainable as it claims. Some people have expressed concern about the high levels of processing used in the production of many plant-based protein products which can result in the addition of artificial flavours, preservatives and other additives.

Others say that many plant-based protein products are produced primarily through monoculture farming which can result in soil deterioration, deforestation and other environmental issues.

Despite these reservations, the plant-based protein business is expanding significantly. According to Grand View Research, the global plant-based protein market will reach 16.55 billion dollars by 2025, driven by rising consumer demand for better, more sustainable food options.

The rise of plant-based protein and cell-based meat is a trend that is likely to continue as consumers become more conscious of their food choices and the impact they have on their health and the environment. While there are pros and cons to both plant-based and traditional animal protein, it is clear that a shift towards more sustainable and ethical food choices is necessary for a healthier planet.

By Matt Brockliss of All G Foods

Globally acclaimed hairdresser & Organic Salon.

Finger Food, Canapés, Hors D’oeuvres. What’s what?

Somepeople may use the term hors d’oeuvres and canapé interchangeably, but a canapé is a type of hors d’oeuvre. In other words, all canapés are hors d’oeuvres, however, not all hors d’oeuvres are canapés. Similarly, a canapé may also be referred to as finger food, although not all finger foods are canapés.

If you are planning on catering an event it is important to understand the difference especially as different caterers may use different terminology for the same thing.

In French, a canapé is literally a sofa. When a chef created a new type of hors d’oeuvre by putting a savoury topping on a piece of bread or toast, the topping was thought to sit on the bread like a person sitting on a sofa, and so the snack came to be called a ‘canapé'. Canapés are generally more visually appealing than a lot of other finger food. Over time, the word canapé evolved into a broader term for any small-sized finger foods served at catered parties.

You might be wondering what the difference is between hors d’oeuvres versus appetisers. While there is very little difference nowadays, technically, appetisers are served as the first course (introduction to a meal), while hors d’oeuvres are served to whet an appetite (before the meal).

Canapé, Crudité, Sushi, Skewers and Meatballs are just some of the examples of the different types of hors d’oeuvres that may be on offer. These are all finger foods that are made to be held with one hand, so that you can hold a drink in the other and eaten in a single bite (or two at the most), to make it less messy.

So, the next time you enquire about a “Canapé Menu” for your event because you want to offer your guests a variety of small finger foods, be clear as to what type or style of finger food you would like to order and what the function is for. To one caterer, the "Canapé Menu" is heard in the traditional sense of the word small, easy to eat food, made with a base of a small piece of bread or pastry with a variety of toppings, whereas another caterer may think more broadly as a "Finger Food Menu", small one or two bite items that are served as an assortment on platters like sausage rolls, sushi, sandwiches, mini quiche and the like. This may result in each caterer giving different menus to choose from.

By Clint Gurney of Cosmic Cocktails & Events

The Joys of Charcoal Grilling

Manypeople started down this path of cooking over charcoal by firing up the Weber with heat beads. The Weber Kettle really changed BBQing globally and certainly Australia, with memories going back over 40 years when they were first introduced. However, charcoal grilling has been around a lot longer than that. From Portugal through to the Middle East and throughout Asia, at the top end of the refinement of charcoal cooking are the Japanese. They developed Binchotan charcoal which is a technique to remove the volatile matter lifting the carbon content to over 94%. The result is a pure form of heat that does not generate any flames or smoke. People talk about the flavour of charcoal cooking when more often than not, it is the flavours that this pure form of heat reveal in the produce being grilled. So many restaurants now cook or at least finish many of their dishes with a session over the charcoal grill.

I first fell in love with charcoal cooking in Japan when we randomly went down two flights of stairs where we found an absolutely pumping restaurant, everyone with an hibachi in front of them. Seated, we then pointed out to our waiter what was being delivered to other tables. What transpired was a seriously memorable and exciting evening of amazing flavours that were revealed in really simple dishes.

I was hooked and have been a convert ever since. So much so I designed up our own charcoal grill, sold the gas BBQ and whenever we can, prepare a meal over the grill. More often than not it is mostly vegetables, with a small amount of protein. But sometimes a serious bit of meat is required.

A book that we really enjoy and will become the cornerstone of our future adventure is Silla Bjerrum’s Robata: Japanese Home Grilling. The wealth of knowledge in this book is an inspiration.

On a recent trip up the east coast, I interviewed chefs using our Hibachi Tabo. These are being put up on our YouTube Channel @hibachitabo and the plan is to have many more videos in the near future showing chefs cooking various dishes.

At the very least, get some Binchotan and try it in your regular BBQ and see what its like. You too will become a convert.

By Phillip Jenkins of Charcoal Grill Company

MOZZARELLA - BURRATA STRACCIATELLA - RICOTTA PRESERVATIVE FREE - VEGETARIAN FRIENDLY

Chicken Cacciatore

INGREDIENTS

4 chicken Maryland

Olive oil

1kg roma tomatoes

2 green capsicums

1 red onion

6 garlic cloves

6 rosemary stems

1 red chilli

500g Ruby Lou potatoes

600g of your favourite mushrooms

150g tomato paste

400g tomato puree

1 cup red wine

1 cup chicken stock

METHOD

Preheat oven to 220C.

Chop roma tomato, green capsicum, red onion, potato, red chilli and crush the garlic using the back of your knife. Toss in a bowl with olive oil, generous amount of salt and pepper and rosemary. Lay out on a roasting

dish and cook for 25 minutes (the more colour, the more flavour).

Using a hot pan with a generous amount of olive oil, sear the chicken skin side down until golden brown. Turn and do the same on the underside before moving the chicken to your crock pot.

Fry the mushrooms until soft using the same pan, then deglaze the pan with the red wine and chicken stock, making sure to scrape all the goodies off the bottom. Add tomato paste and tomato puree, stir until smooth, then add to the crock pot.

Once the vegetables are roasted add them into the crock pot with the rest of the ingredients.

Cook on low for 6-8 hours.

Garnish with some fresh parsley and serve with your favourite crusty bread.

By Chef Matthew Bailey of Ilonka Foods for Express Fresh

Speed from Kitchen to Table

Nomatter what business you have in hospitality, the key is to maintain food quality while reducing the wait time for your customers. We all understand that the customer wants and expects the best quality product to be produced and served as fast as possible, whether you have just fuelled your car and want to grab something to go, to catching up with mates at your local for a quick lunch. The overall experience is about the presentation, quality and speed of the food from ordering to receiving it. In most instances, if it doesn't present well, taste good or is not freshly cooked, we are sure to be disappointed and may choose not to spend any extra money or return to the venue.

As a food operator how can we do this more effectively? The first thing to look at is utilising food rethermalisation which is a fancy word for reheating, bringing a cold or frozen food product up to a desired temperature for consumption, which is generally between 65 and 75 degrees Celsius. We all do this every day in our own homes which could be as simple as readymade lasagna you purchased from the local grocery store. As a food operator you can purchase these products ready made but if you want to maintain integrity, unique quality and food options then doing the preparation of your product at your venue is critical.

So how do I do this? We have all grilled a steak or fish and tried to reheat it the next day. It just is not the same as cooking fresh and If this is something you want to do you need to think logically. During your preparation time you need to take into account that the retheramlisation process is also part

of the cooking process, so if the first stage (preparation) is not done correctly the results after rethermalisation won’t be what you and your customers expect.

When considering the cooking preparation, you generally want to utilise gentle cooking processes and cook the items to three quarters of what you want to present, and finish this during the rethermalisation process. So, what cooking methods do we want to use? These can be varied, but in most instances sous vide (cooking in water bath), utilizing Delta T (underutilised and misunderstood cooking method), or low temperature cooking. This allows food to maintain moisture, textures and flavours, whilst not compromising food quality. Once this process is mastered with correct equipment such as Merrychef high speed cooking, Convotherm combination ovens with preset retherm, programmed Waldorf dedicated griddles or char grills, food can be rethermed and served up to 20 times faster than traditional methods. In many cases, this means customers food orders appear to be made from scratch and in their hands quicker than processing the sale transaction, or the time it takes to make a coffee.

If you are interested in learning more about these processes, or want to talk about what equipment will assist you in achieving the best results, contact your local dealer.

By Brian Garcia of Moffat

Non Alcoholic Drinks

There has been a ground swell in the ‘grown up’ non-alcoholic drink sector. The evidence of this is abundant, just look in the drink aisles of any supermarket. The range and selection of low or no alcohol beers, wines, spirits and true alternatives is increasing rapidly, providing relief from the usual barrage of high sugar options.

There is a whole new world of alternative drink styles and flavours to be explored in this space. Australia is getting better at making interesting and good quality alternatives, with Australian Native Plants featuring heavily in flavour options. As always, it is worth checking out some of the international offerings to add variety to the mix.

There are drinks that make everyone feel accepted and able to join in the party, which has to be a good thing. Gone are the days of drinking soft-drinks, water or juice all night when they are the only alcohol alternatives. The designated driver can now have great drinks too and they will be happier to stay at the party for longer; that’s a win/win situation. The high price point of some alternatives is something that gets mentioned when talking about alcohol free drinks. It is worth noting that the small batch size, different yeasts, extra processing and more raw materials required are what makes it more expensive to create the non alcoholic drinks.

If you would like to try some truly unique nonalcoholic delights, it is well worth visiting one of the specialty non-alcoholic shops or market stalls. They have sample drinks to taste and they can also make recommendations, something supermarkets no longer seem to offer. They also stock a wide range of great options that will not be available in the mainstream shops, as many products are made by artisans and small producers who do not supply to the bigger outlets.

To discover some non-alcoholic treasures, check out the online shops (WA based Tabooze and Shift Lanes drinks); the physical shops such as Tomorrow on Tap in Bulwer Street in Highgate, and Free Spirit Drink Co at Risely Square, Applecross. Bonnie from Tabooze also attends Farmers Markets in Bunbury and Dunsborough, as well as various seasonal events in Perth. Keep an eye out for new producers and non-alcoholic drinkmaking workshops popping up regularly.

By Araluen Hagan of 14K Brewery

Products & Supplies

“I can’t believe it’s not…Meat”

Finally a plant-based burger that actually tastes like meat; and consumers love it. LOVE BUDS™ burgers have it all. Made right here in Australia along with taste and texture, you will find these burgers packed with fibre, gluten-free and nonGMO. Fully vegan, they are even Kosher and Halal certified. The full product range is available in all Spudshed stores, good independent retailers and IGA’s.

For more information go to www.allgfoods.com

Register this…

Make your front of house easier with a Sharp XE-A217B or W CASH Register by aPOSability. With guided programming for easy setup and a built-in SD card slot for easy sales data transfer and programme backup, it will make your day that much easier. There is a Quick Thermal Printer with graphic logo printing and 99 departments with up to 2,000 SKU’s each, 16-character text and is available for purchase or hire. For more information go

to www.aPOSability.com.au

Wash Away

Whether you are running a bustling café or high-volume kitchen, this quality Italian undercounter dishwasher from Perth Commercial Fridges and Equipment is built to withstand the demands of the busiest environments. Crafted from durable AISI 304 stainless steel, this sleek dishwasher boasts a simple yet modern design that will fit seamlessly into any workspace and its outstanding water consumption of only 2-litres per cycle, makes it both efficient and cost-effective.

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

Can I have that to go?

With Menumaster Speed Ovens you will cook an omelette or toastie for the breakfast rush in less than 90 seconds. This oven will heat, bake, toast and crisp food up to 15 times faster than a conventional oven. Its secret is the combination of microwave, forced convection and infra-red heat that cooks through food while browning. You can offer delicious meals to your customers such as toasted croissants, focaccia and quiche cooked in the shortest time.

Easy to use, the Menumaster Speed Oven does not require a chef on-site or staff training and programming across multiple venues is easy and consistent, as data is transferred via USB. Without the need for a vent, you can place your Menumaster in a convenient location, even behind the counter.

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

The Right Stuff

Connect with the land through The Right Gin’s Emu Plum. This warm pink coloured gin is made using a triple distilled soft and aromatic base spirit, then infused with Emu Plum, a native fruit related to sandalwood. It has a mild plum flavour, slight earthiness and a tartness. The blend is finished with a hint of lemon myrtle to balance the acidity, leaving a soft, clean finish, balancing the complexities of the bush fruit.

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

Chick’n this out

This Satay Chicken is cooked to perfection by sous vide and served with a delicious in-house satay paste made using fresh ginger, lemongrass, garlic, turmeric, kaffir lime, honey and a special in-house spice blend. Accompanied by fragrant coconut rice, this light aromatic meal is packed full of flavour. The best news of all is that it is the perfect meal for someone watching their health. Being of high protein and low calorie, you will build and maintain muscle, while staying within your caloric needs, keeping you full and satisfied.

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

Get set to sizzle

For beautiful cookware that cooks like a dream and is designed for the aesthetically-minded and health conscious cook, look no further than Wolstead Mineral. Featuring a contemporary exterior in either ivory or navy blue with stainless steel handles, each piece provides a pop of colour in the kitchen and/or on the table, and is so pretty you won’t want to hide it away. Being ceramic, this set is a healthier alternative to the traditional nonstick kitchen frypan and is free from any nasties. This two piece includes a 24cm and a 30cm frypan. Both pans are suitable for use on all stovetops, including induction and in the oven up to 250°C.

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

It’s Whey Good

La Delizia Latticini’s award winning Ricotta cheese is made fresh every morning using the freshest milk from Bannister Downs Dairy. Using a family recipe handed down by generations of cheese-making ancestors, this ricotta is the softest, fluffiest and creamiest in all of Western Australia. Available direct through their shop in Victoria Park as well as in local gourmet delicatessens or IGA’s across WA, this ricotta is easy to find; you can eat it fresh, in a salad, on toast or when baking.

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

Hospitality HOME

Local Music and Local Haunts

Prita Grealy

After releasing her latest album ‘Hope’, Prita is returning to Europe to tour from July to October 2023, playing at some of her favourite venues and visiting some of her beloved friends and places. Estonia, France, Italy, Germany, Denmark, Switzerland and Norway are all on the list with festivals, shows and some intimate house concerts too! Shows are updated regularly at  www.prita.com.au/tours or on instagram at  www.instagram.com/prita_grealy.

Prita plays regularly from Port Kennedy Tavern to The Boat in Mindarie and everywhere in between. Originally playing solo Soul-Folk with live loops, harmonies and storytelling, Prita has branched out to play sometimes with her band ‘Prita & the Jazz Hands’, sometimes guesting with other bands and musicians, and often times at your favourite local haunt with acoustic guitar and vocals.

LOCAL HAUNTS

ELLINGTON JAZZ CLUB – PERTH

Ellington Jazz Club, with its cosy layout and intimate crowd, the sound and stage is amazing. I love the tasty veggie pizza snacks and red wine, and the staff are so friendly.

LOCAL MUSICIANS

LYRICS UNDERGROUND – MAYLANDS

Lyrics Underground in Maylands is a fabulous venue to perform at with great sound and vibe, and the food is fabulous too. Last time I had a roast pumpkin salad which was divine, the owners are lovely and very supportive of the local music scene too.

ALTE FABRIK - GERMANY

Alte Fabrik in Uhldingen-Mühlhofen which is in the south of Germany – the last time I performed there I had a beautiful German style ‘lachs und spargel’ dish, which is Salmon with fresh in season asparagus and a hollandaise sauce. The locals here were so lovely and even brought me bottles of whiskey to try after hearing it’s one of my favourite tipples.

MAYA SURJAN

Maya Surjan is a beautiful vocalist and keys player who plays solo and with her band – she’s currently studying at WAAPA and plays originals and covers from Jazz to Pop, the first time I heard her voice I was like whoaaa.

ARVIS MENA

Arvis Mena (Arvis Del Vedado) who plays bass in my band when I do the occasional full line-up show has his own band ‘De Cuba Son’ featuring amazing Cuban style and original music. I first saw his band playing in Fremantle. There were people dancing and singing along and I thought this is such a great vibe I want to play with this guy.

KAV TEMPERLEY

Kav Temperley is a local legend (of Eskimo Joe) that I’ve had the pleasure of doing backing vocals and electric guitar with for some of his solo shows. He has some great new music out now ‘Machines of Love & Grace’ is his latest solo album that he’s been playing shows for. I love his song writing style and working in the studio with him. It's great to see him out and about mentoring other musicians as well.

Books for COOKS

By Sarah Schmitt

First, cream the Butter and Sugar

By Emelia Jackson

Published by Murdoch Books

A friend of mine who’s a skilled baker loves this book, so I thought I’d check it out. Author Emelia Jackson won “MasterChef Australia: Back to win” in 2020. In true MasterChef style, a ‘baking bible’ cookbook was subsequently born. And it certainly does contain everything you need to hone your baking skills, from kitchen hacks and cookies through to complex pastries and breads. It also has all the fillings and toppings you could possibly require. The recipes are easy to follow and well tested, so you’ll feel confident as you bake. You just need to decide where to start. For me that’s easy, I’ll always bake the chocolate brownies. Here, they’re made with treacle, giving a fudgelike consistency that’s earthy, rich and completely moorish. That’s a big tick of approval from my family. The Earl Grey Bundt Cake is also exceptional. With a caramel flavour and soft floral notes, it’s not quite what you’d expect. If you’re looking for a great baking book to add to your collection, this one’s worth taking a look at.

Favourite Recipes That Taste Like Australia: The Vegemite Cookbook

Published by Penguin Books

This book celebrates 100 years of Vegemite and when it was handed to me, I was dubious. Don’t get me wrong, I love Vegemite, but with a lingering childhood memory of mum making me a hot vegemite drink, I was cautious. I have to say however, the recipes are really great. The Hearty Vegetable Soup was lovely and the Shepherd’s Pie became a family favourite. I also recommend the burgers and Tofu & Basil Stir-Fry. There are also desserts on offer like the Vegemite Cheesecake – go on, I dare you. Full disclosure – I couldn’t get my family over the line on this one, but I haven’t given up yet.

For those who grew up with Vegemite as a pantry staple, this is so much more than a cookbook. Nostalgic with its colourful design, it is also a fascinating read with the history and fun facts about this crazy stuff. You are guaranteed to smile as you flick through these pages.

The Gluten Free Scallywag Magazine

By The Gluten Free Scallywag

Published by Jasmine Ann Gardiner

I discovered this beauty on a trip down south. The Gluten Free Scallywag is a website, and now a couple of books filled with beautifully designed and photographed recipes. When newly diagnosed as a coeliac, Jasmine had to radically redesign her life, so she began playing around in her kitchen. I’m glad she did. The recipes are wholesome, simple yet very tasty and you will find dishes ranging from savoury to your favourite desserts.

The Quinoa ANZACs were a hit with family and friends, while the Chicken and Chickpea dish was wholesome and full of flavour. My favourite dish though is the Mushroom, Lentil and Pinenut Balls baked in pasta sauce. The interplay of classic flavours creates a robust dish that makes you go back for seconds.

For enquiries about this cookbook, or just to check out the other recipes available, head to www.glutenfreescallywag.com

The British Cookbook

By Ben Mervis

Published by Phaidon

Covering traditional recipes from across Scotland, England, Wales and Northern Ireland, in this book you can be sure to find all your favourite British recipes, and then some. With so many recipes that stirred nostalgic memories of growing up with English heritage, I reached out to my UK friends asking them to tell me their favourite dishes. The list was extensive and from puddings to traditional roasted meats and fish pie dishes, it’s all here.

Phaidon books are a great addition to your collection because they are rigorously researched, giving us the history of each region and recipe presented. It’s a fascinating read. My children loved Toad in the Hole – fried sausages cooked in Yorkshire Pudding. But the absolute favourite is the Sticky Toffee Pudding. Here’s a fun fact – its lineage is Canadian. The recipe was given to a Lancashire woman by an Air Force officer who stayed with her during WWII. How about that then.

SMALL BAR WITH A BIG VIBE

Open Monday to Friday 11:30 - late

Available weekends for private functions

Burgers, Tacos, wings, beer, cocktails and everything in between.

To reserve please contact us by; email:

info@fatboyzsmallbar.com.au

1303 Hay St, West Perth @fatboyzsmallbar

71 Rokeby Rd, Subiaco • (08) 6336 0777 www.koba.bar • Bookings can be made @koba_au

KOBA combines the traditional cuisines of Asia together with contemporary cooking techniques and discipline.

Perth’s most elegant and stylish Chinese restaurant

Set on the Rivers edge, our food and exceptionally friendly and efficient staff will make your visit with us a truly memorable occasion.

Winner of the 2018 and Finalist in the 2019 Gold Plate Awards we offer the finest Chinese cuisine in Perth. Come and join us for Dim Sum or Dinner soon.

cocina with undercover courtyard plus indoor bar / lounge

cuisine & location guide

CUISINE GUIDE

LOCATION GUIDE

A dining experience for all to enjoy.

Kelmscott

What's on your plate?

AUGUST

AVON DESCENT AND TOODYAY INTERNATIONAL FOOD FESTIVAL (11 - 13 AUGUST)

First held in 1973, 2023 marks the 50th year of the Avon Descent – an incredible two-day, 124km adventure river challenge from Northam to Bayswater. In addition to the legendary two-day race, there are a range of shorter events over the festival weekend, with something for everyone, regardless of skill level or time commitment. Support the water sportsmen and women from the banks of the Avon and Swan rivers as national and international competitors take on the challenge of white water, tight turns and long flats. On Friday evening the Northam Bilya Festival offers exciting amusements, food stalls, live entertainment and the ever-popular street parade. Cheer on the first contestants starting from 8am on Saturday morning, then head over to Stirling Park from 10am to experience the Toodyay International Food Festival, lap up the live entertainment and explore the stalls. Then on Sunday, enjoy the City of Swan’s Avon Descent Festival at Caversham, or the City of Belmont’s Family Fun Day at Ascot, and the City of Bayswater’s event at the finish line. Combine all the thrills and spills of the race with delicious international cuisine and a fantastic entertainment line-up, and you have a FREE fun-filled weekend for the

three hour session. Choose a drink, buy some tasty street food and move on to the next distiller as you pace yourself. Buy a few bottles to take home in your tote bag. For more information go to www.ginpalooza.co

55 visiting and local West Australian gin distillers will showcase more than 200 boutique gins at the Perth Convention and Entertainment Centre. Learn about their gin as you taste your way through the G&Ts. There will be tasty food available to accompany your tasting experience. Long Rays Tonic & Soda Water, a tote bag and all drinks are included in the price of your ticket. Distillers will be strutting their stuff and serving G&Ts for you throughout each

If beer is more your thing, head to the Claremont Showgrounds for a spectacular winter celebration of local and international breweries, as well as cideries, wines and spirits, a huge array of scrumptious food, DJs and live music, and plenty of family-friendly activities. Friday and Saturday evening sessions from 5pm to 11pm are 18+, and Saturday 10am - 4pm is open to all ages. For more information go to www.froth.town

ROBE RIVER RODEO AND CAMPDRAFT (29 AUGUST - 2 SEPTEMBER)

An iconic Western Australian event dating back to 1995 and running across five days, 2023 will be the 27th Robe River Rodeo. Held just outside the Pilbara town of Pannawonica, this event is the biggest event on the Pilbara Rodeo Calendar, attracting up to 3000 competitors and spectators from all over the State, and is a festival for all ages to enjoy, with live music, plenty of food and drinks, and loads of different rodeo events going on in the arena from Wednesday to Sunday. Slap on an akubra hat and some cowboy boots and get into the spirit of the rodeo. For more information go to www.roberiverrodeo.com

SEPTEMBER

See August dates for:

ROBE RIVER RODEO AND CAMPDRAFT (29 AUGUST - 2 SEPTEMBER)

PERTH ROYAL SHOW (23 - 30 SEPTEMBER)

The annual Perth Royal Show held at Claremont Showgrounds features cooking demonstrations from international and national chefs at the cooking pavilion, classes in cake-decorating or cooking for kids, or you can visit the land of dairy delights such as smoothies, cheese toasties, a chocolate fountain, gelato, yoghurt and cheese at the Brownes Dairy pavilion. Follow the yellow brick road or visit Kiddie Land. Check out the sand sculptures, the aerialists, the daily fireworks display, farm animals and all the other entertainment for all ages. With show bags, fairy floss and enough petting pens and baby animals to fill up on the cute factor, the adrenalin junkies can enjoy the rides in Sideshow Alley. For more information go to www.perthroyalshow.com.au

OCTOBER

MARGARET RIVER FINE VINES FESTIVAL (20 - 29 OCTOBER)

Fine Vines Festival brings together a curated selection of over 30 unique events showcasing the quality and depth of the Margaret River region’s premium wine offering. For the aficionados and the occasional drinkers alike, Fine Vines invites you to explore all aspects of the Margaret River Wine Region through exclusive museum tastings, tours, dining experiences, masterclasses, garden parties and more. Back this Spring, over 10 days you’ll get insider access to the vines, experts and wines from over 80 local producers that have shaped the Margaret River region for over 50 years. For more information go to www.finevinesfestival.com.au

MEET THE BUYER TRADE SHOW (24 OCTOBER)

Presented by Buy West Eat Best at Crown Perth, with more than 400 visitors, ranging from buyers and importers, chefs, and sommeliers through to media and educators, discover a range of quality products that have been grown, farmed, fished, processed, prepared and served right here in Western Australia. From the familiar and classic brands you know and love, to the innovators and those capturing emerging trends

UNWINED (28 – 29 OCTOBER)

The ultimate wine lover’s day out - this proudly WA affair will be held at Market Square Park in Subiaco with three sessions: from 11:30am to 4pm on Saturday, then 5:30pm to 10pm on Saturday evening, and from 12pm to 5pm on Sunday. More an exhibition than a market, discover WA wineries, breweries and distilleries that you normally wouldn’t have time to visit. During this celebration of our State’s fine fresh food and beautiful wine, take the chance to relax while enjoying the live music and what WA has to offer in the food and drink department. Cooking demonstrations, wine tasting classes or wine appreciation seminars will be held twice daily. For more information go to www.wineandfood.com.au

NOVEMBER

CANNING SHOW (3 - 4 NOVEMBER)

Like a less over-whelming, more free-focused and hands-on version of the Perth Royal Show? Canning Show has become one of WA’s biggest agricultural shows, featuring rides, games, animals, show bags, performances, exhibitions, displays, entertainment and more. Run by the not-for-profit organisation Canning Agricultural, Horticultural & Recreational Society Inc (CAHRS), the Show celebrates and enriches Perth’s diverse communities. For more information go to www.canningshow.com.au

DECEMBER

GEORGE STREET FESTIVAL (3 DECEMBER)

Join the East Fremantle community for the 34th annual George Street Festival. An afternoon of artisan fare, food and market stalls featuring accessories, art, clothing, craft, gifts, gourmet food, health and wellbeing, homewares and jewellery, plus music – both on the main stage and roving or busking on the street – and fun family activities such as an amazing animal zoo, face painting, bouncy castle and giant games. The perfect way to greet Summer with a warm “hello”, this is East Freo’s favourite community event. For more information go to www.eastfremantle.wa.gov.au

Another one for the beer lovers. Check out the largest collection of Western Australian producers all in one location at Esplanade Park, Fremantle. There will be craft beer, cider, wine and cocktails, Masterclasses, beer-food pairing and free tastings, plenty of gourmet

JANUARY

PERTH CUP ASCOT RACECOURSE (1 JANUARY)

Perth Cup Day is one of the biggest events on the summer race programme in Australia each year. Traditionally run on New Year’s Day, 1 January, in more recent years the Perth Cup has taken place on the first Saturday of the New Year in early January. Find a fabulous hat, frock up, suit up and start the New Year with style and pizazz at the Perth Cup. The ultimate social event of the racing season, this 9-race programme is set to get the blood pumping and the good times going. Whether it’s a gastronomical experience or a laidback snagger sanga, there is something for everyone. Spectators can enjoy the glamour of the Marquee or relax at the Picnic at Perth Cup or The Stalls. For more information go to www.perthcup.com.au

FARMERS’ MARKETS

A wonderful way to give back to the community, this is where you’ll find the freshest of the fresh. Support your local producers and stock up the pantry from your local farmer's market.

Albany – Saturdays 8am to 12noon

Bindoon – 4th Sunday per month 8:30am to 12:30pm

Boyanup & Districts – last Sunday of the month 8am to 12noon

Geraldton-Greenough – Saturdays 8am to 12noon

Kalamunda – Sundays 8am to 12noon

Kyilla Community – Saturdays 8am to 11:30am

Manjimup – Saturdays 8:30am to 12:30pm

Manning – Saturdays 7:30am to 12:30pm

Margaret River – Saturdays 7:30am to 11:30am

Mt Claremont – Saturdays 7:30am to 11:30am

Mundaring – Saturdays 8am to 12noon

Palmyra – Sundays 8am to 12noon

Perth City Farm – Saturdays 8am to 12noon

Poynter, Duncraig – from October 15th - fortnightly Saturdays 9am to 12noon

Serpentine Jarrahdale – Saturdays 8am to 12noon

Stirling – Sundays 7:30am to 11:30am

Subiaco – Saturdays 8am to 12noon

Toodyay – 3rd Sunday each month 9am to 1pm

Victoria Park – Sundays 8am to 12noon

To find your nearest market, go to www.farmersmarkets.org.au