Menu Magazine - Issue 35

WA’S GUIDE TO WINING AND DINING • ISSUE 35

BLACK COFFEE

WA’s Best Venues Athlete D i

ning

Concept Venues

PRICE $8.95 27

35

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letters to the editor

Letterbox I

n the previous issue we asked you to vote for your favourite cheese condiment. We didn’t list in a ranking order because we thought they were all good ideas:

and beer made into the perfect sausage roll accompanied with our own Farmhouse cheese that we teach you to make, this is the best thing to dip your sausage roll into.

CHEESE CONDIMENTS

The Cheese Maker

Beer always goes well with cheese but I love La Delizia Burrata with fresh bread and homemade Italian cacciatore.

Brian Harvey chilli & garlic cheese is my favourite but basically beer, wine, cheese goes with cheese, pickled onion, crackers, olives, chilli fruit. What doesn’t go with cheese may be a shorter list?

Tara

I love Charcuterie with Cambray cheese gouda or cheddar. Or La Delizia Scarmoza.

Choo Please keep your letters coming into us at info@menumagazine.com.au as we love hearing from you. In the next issue we will publish a list of your favourite places to have a black coffee, so please write in and let us know what your favourite is and why.

Danish blue and a Danish lager.

I recently visited Baguette Me Not at the Allendale Square store in Perth. I can highly recommend this place to anyone (5 stars) as the food, service and price range are all excellent.

I had a Bao Bun and it was absolutely mouth watering. I even bought a second one to take home. There are comfortable tables and chairs inside for dining in or you can take away. Quite a few customers were there on my visit to obviously highlight the popularity of the place.

Angie

You must go!

Award winning hotsauce such as Purple Stain, blueberry & lavender hotsauce goes great with Noshing’s Smoked Gouda.

Robert

Branston pickle and Crusty Lancashire Cheddar of course.

bread

with

Andrew Can’t beat cheese and apple.

Carly

Bluey A French baguette and jamon with a crisp lager.

I love Manchego with this – in true Bocadillo style, but Brie or Camembert would also be delicious.

Lea Cheddar and Belgian ales!

Daniel The holy trinity is the best cheese match.

This is a homemade Bratz braised in onions

A big thank you to Menu Magazine for gifting us two complimentary passes to the Perth Gin Festival, held at the Convention Centre on August 18-20. We were pleasantly surprised with the huge number of vendors, local, national and even international. It was a wonderful few hours of sipping amazing local gins infused with West Australian delights such as Bush Natives and local botanicals.

www.clandestinevineyards.com.au

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Sonja Nearly all my daughters’ friends have worked at Pizzaca in Scarborough. In fact, most of the local kids have, it’s become a real institution. I had tried the new restaurant before it appeared in the magazine but was pleased to read about it. Just a fantastic community based business.

Karl With all this bullshit about plant-based food and vegans it just does my head in, but I gotta say that it’s not all bad. I went to Homestead Brewery yesterday and I got stuck into my mates burger by mistake. I was really surprised when I found out it was a vegan burger. I could not tell the difference. Still give me a big sloppy red meat burger any day of the week, but it was pretty good.

Aaron I love travelling around and best of all visiting a dinkum Aussie Pub like The Earl of Spencer in Albany. It’s just so relaxing, stress-free and easy, cheers to the tip. My tip for you is to visit the Shamrock Hotel in Greenbushes. It’s a bit rough to look at, but the food is top notch and it’s relaxing, stress-free and easy like a good Aussie pub should be.

John Thanks for that tip John. We did visit Shamrock Hotel in this issue and have to agree with you.

Particular fan of their Lamb Shank.

Ed

Listening to the stories of the local vendors about their passion to curate different tasting gins in a competitive and challenging market, and then hearing of their success was very inspiring. Thank you again Menu Magazine for a fun-filled few hours on Sunday afternoon. The venue was well set up and easy to get around, not to mention very easy to get to on public transport, or ample parking for those who dared to drive.

I was sad to see Friends Restaurant close down as I had been dining there for years, going back as far as the Hyatt days. Clyde and Lesley were fantastic hosts, and shared some great stories with us. On a recent visit back to Perth, I discovered that the old chef had taken over the premises under the name of Rusty Fig. I went with my husband and had a lovely evening. You were right. That souffle was to die for.

We will look forward to the Perth Gin Festival 2024.

I remember years ago reading about Boston Brewery in Menu Magazine. Great to see they are still going. Dropped in with the Mrs for a few brews and pizza. Choice mate.

I am with you Margaret. Clyde and Lesley were fantastic hosts and great friends of Menu Magazine. Clyde educated me on many things, but the one I always remember was about the difference and similarities between Cognac and Armagnac. He also suggested a small splash of water to open up the flavours. I think about him every time I have one.

Bazz

Ed

Pip

PROUD SPONSORS OF WA CHEESE WEEK

but never thought to eat there until I read about them in Menu Magazine. Loved it and will be back.

What a cool little find Orchard Espresso is in Roleystone. I have been past so many times

Margaret

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POINT OF SALE

S

ince we started on-line on 23 October 2000, we have never travelled so far and wide as we have in this 35th issue of Menu Magazine.

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HOSPITALITY SOLUTIONS How can we help your Venue?

We have gone to Albany to visit the most beautiful Monty’s Leap, Cervantes Bar & Bistro where the lobster is plentiful, De Bernales in Kalgoorlie where everyone raves about the fantastic service, a very under rated place called Shamrock Hotel in Greenbushes, and Wharf Restaurant in Broome, where Paul and I consumed record amounts of seafood over three consecutive days.

We also visited Gold Plate winners Rambla on Swan in South Perth, Bailey Brewing Co. in Henley Brook and the Sentinel Bar & Grill in Perth.

KOBA in Subiaco is featured on the cover. Il Pasto Italian Trattoria in Inglewood has new owners and we visited C.Y. O’Connor Village Pub in Piara Waters for the first time since the fire.

To say I am exhausted is an understatement after all that travel and eating out at least once every day for over nine weeks straight. I have never done this before.

We have featured the winners from both the Gold Plate Awards and Restaurant & Catering Awards.

Apart from eating out at all these places, I also wrote about the rise and benefits of black coffee. I was also lucky enough to talk to celebrity chef Adrian Richardson from Good Chef Bad Chef.

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Jeremy discovers a brewery boom in the Peel region of WA and takes us on a journey through Pilsner / Pilseners. You’ll get that after you read the piece.

Sarah looks at some of the more interesting cellars in WA, what athletes diets look like and looks at the boom in concept venues.

Carmen travelled to Sri Lanka to learn about their food culture.

And with the way the world is today, we decided to look at waste management and how the hospitality industry is tackling the problem.

Finally, please support our advertisers when you can as without them we wouldn’t have this lovely magazine. Enjoy.

contents

Contents Introductions LETTERBOX (Letters to the Editor) EDITOR’S ENTRÉE (Introduction) COMPANY DETAILS (Team) MENU PEOPLE (Contributors) OUT & ABOUT (Social Pics) MESSAGE FROM THE MINISTER OF TOURISM (Polly & the People)

2 4 6 7 8 9

Profiles ROKEBY ROAD ROCKS WITH FLAVOURS OF EAST ASIA (KOBA) A FISH CALLED MONTY (Monty’s Leap) IT’S PRETTY OUTSTANDING, REALLY… (Bailey Brewing Co.) RED DIRT, TURQUOISE SEA, WHITE FLESH (Wharf Restaurant) UP-SCALE DINING, OLD SCHOOL FLAVOURS (Il Pasto Italian Trattoria) BRING THE LIGHT INSIDE (Sentinel Bar & Grill) CATERING FOR EVERYONE (C.Y. O’Connor Village Pub) LOB ME A LOBSTER (Cervantes Bar & Bistro) A GREAT PLACE TO HANG OUT (The Hangar) CULINARY DELIGHTS ON THE SWAN (Rambla on Swan) SMALL TOWN, BIG FLAVOUR (Shamrock Hotel Greenbushes) A GOLDEN OUTBACK NUGGET (De Bernales Bar & Bistro)

10/11 12/13 14/15 16/17 18 19 20 21 22 23 24 25

Prizes COMPETITION/SUBSCRIPTION

26/27

Features BLACK COFFEE: WHY AND WHICH WAY IS BEST (Coffee) PEEL REGION BREWERY TRAIL (Beer) PILSENER – THE ORIGINAL GOLDEN LAGER (Beer) WHAT LIES BENEATH (Wine) FEMALE ATHLETES' NUTRITION: ACHIEVING HIGH PERFORMANCE (Health) EVERYONE WINS! THE BOOM OF COMPETITIVE SOCIALISING (Entertainment) THE WINNERS – 2023 GOLD PLATE AWARDS (Awards) 2023 R&CA HOSTPLUS AWARDS FOR EXCELLENCE (Awards) REPURPOSING OLD THINGS (Environment) SAVOURING SRI LANKA (Travel) MEAT – ADRIAN RICHARDSON (Celebrity Chef)

28/29 30/31 32/33 34/35 36-39 40/41 42-45 46/47 48/49 50/51 52/53

Columns FLAMING JUMBO PRAWNS (Cover Recipe) HOW THE ECU INNER CITY CAMPUS WILL CHANGE THE HOSPITALITY SECTOR IN THE CBD (Legal Column) WHY ADDING PLANT-BASED MEAT OPTIONS TO YOUR MENU IS A GAME-CHANGER (Health Column) TOP 5 CARTS FOR YOUR NEXT EVENT (Catering Column) MAXIMISING GRILL & OVEN EFFICIENCY: THE ROLE OF BRICK CHOICE (BBQ Column) GRILLED SQUID, FERMENTED GARLIC PURÉE, PICKLED KOHLRABI, CITRUS FRUIT AND ANNATTO OIL (Fresh Produce Column) ACKNOWLEDGE AND SAY THANK YOU (Industry Column) EXPLORING EGG ALTERNATIVES (ECO Column)

Cover Picture KOBA Profile pages: 10/11 Recipe: 56 Bite size pics pages: 70-75 Photography: Scott Arnold-Eyers, Scott Wright

56 57 58 59 60 61 62 63

Products REDS & WHITES (Our Top Drops) HOSPITALITY IN YOUR HOME (Products) PRODUCTS & SUPPLIES (Products)

54/55 64 65

Entertainment LOCAL MUSIC & LOCAL HAUNTS (Music) BOOKS FOR COOKS (Book Reviews) BITE SIZE LISTINGS CUISINE & LOCATION GUIDE MAP WHAT’S ON YOUR PLATE? (What’s Happening)

66/67 68/69 70-75 76 77 78-80

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Publisher Scott Arnold-Eyers Editors Assistant

DOING GOOD THINGS WITH GREAT BEER IN THE KIMBERLEY SINCE 2019

Sarah Schmitt Proofreader Regina Barnett Menu Writers Scott Arnold-Eyers, Ava Berryman, Anton Conti, Greg Dear, Chef Alex De Leon, Brian Garcia, Georgina Goss, Clint Gurney, Araluen Hagan, Paul Hindle, Phillip Jenkins, Carmen Jenner, Chef Man Kong, Susan Nicholson, Chris O’Halloran, Jeremy Sambrooks, Sarah Schmitt, Danica Scott, Melissa Swinscoe Design Cam Allen Design Legal & Finance Manager Dianne Arnold-Eyers Contributing Photography Dylan Alcock, Cam Allen, Ryan Ammon, Rochelle Anderson, Scott Arnold-Eyers, Monika Berry, Daniel Boud, Matthew Gedling, Araluen Hagan, Annie Harvey, Neville Hoypoy, Matt Jelonek, Carmen Jenner, William Meppem, Michael Muller, Chris Sambrooks, Sarah Schmitt, Christian Tait, Ven Tithing, Scott Wright Web Designer Paul Bui Web Administrator Dianne Arnold-Eyers Sales and Marketing Scott Arnold-Eyers 0403 344 143 Menu Magazine is proudly published by Eyers RockET ABN 50 880 398 494 Address: P.O.Box 62, Scarborough WA 6922 Phone: (08) 9430 6007 Web: www.menumagazine.com.au | www.digital.menumagazine.com.au Email: info@menumagazine.com.au Menu Magazine Printed by Scott Print

A Western-Australian born company, focused on supporting the Veteran and Indigenous communities by crafting brews infused with the great tastes of our native land.

admin@spinifexbrewery.com.au 6

www.spinifexbrewery.com.au

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

Menu Magazine is published bi-annually. To subscribe, head to page 27.

Every endeavour is made to ensure the contents of this magazine are correct at the time of going to print. The publisher and editor do not necessarily endorse the opinions expressed by individual writers. All prizes will be awarded at the editor’s discretion and no correspondence will be entered into.

Nothing in this magazine may be reproduced in whole or in part without the written permission of the publisher. Images and written material submitted for publication are sent at the owner’s risk and, while every care is taken, Eyers RockET will not accept any liability for lost, stolen, damaged or misused material. The publisher reserves the right to modify editorial and advertisement content.

contributors

Menu People I become friends with people who feed me yummy stuff. ‘Pear’fect Pantry in Osborne Park have a great range of vegan and vego meals; tell Bee I sent you.

Then there’s Crumbs Patisserie in Applecross. Julia’s pastries are the best around.

Finally, Jess Thompson of the TMG Group. I met her when I visited C.Y. O’Connor Village Pub to try out what they’re doing with Love Buds meat alternative products. She’s a lovely person and I’d like to dedicate my introduction to her beautiful Nan Mary Wilkinson, who has since passed. “My gosh was she a cook!” Jess told me, and she also really loved this magazine. So this one’s for her, and Jess’s mum too.

Sarah Schmitt My travels led me to the depths of Borneo’s rainforest for the Rainforest World Music Festival, where this fangirl met the Gipsy Kings and may or may not have been involved in a scorpion-related (almost) showstopping incident. Next, Australia’s Golden Outback beckoned with a visit to Kalgoorlie, where I sampled De Bernales restaurant for this issue. During a decadent stay at The Londoner in Macao, I saw where the hotel’s ambassador David Beckham sleeps while in town, and dined at Gordon Ramsey’s Pub & Grill, where I half expected (and hoped) the men themselves would appear. Instead, we were treated to a surprise Casey Donovan performance, where the champagne flowed into the after-party and after-after-party – no doubt I’ll be dining out on that story for some time.

Carmen Jenner For this issue of Menu Magazine, I enjoyed a day trip to Cervantes with plenty of good pub-style food, including lobster from Cervantes Bar & Bistro. I also attended the Gold Plate Awards at Crown Ballroom where we were presented with some delicious food, and it was great to see some of our favourite venues, such as Sandalford Estate Winery and De Bernales in Kalgoorlie winning awards. Then I spent a relaxing sunny afternoon at Maylands Peninsula Golf Course, with some different takes on favourite comfort food; their Crispy Chicken Burger was a real surprise and highly recommended.

Georgina Goss I get to meet some inspiring people while writing for Menu Magazine. In this edition, I profiled Sentinel Bar & Grill and KOBA. I was surprised to hear from Jan Leeder of Sentinel about the positive insights and opportunities for reflection that COVID restrictions presented. Further, to hear from Paul Truong about the exciting diner-driven journey that KOBA has undertaken since opening.

It was also gratifying to see Craig Hicks and his team at Art of Seafood pick up a well-deserved Gold Plate Award from the Catering Institute of Australia for WA’s Best Seafood Restaurant. I profiled Art of Seafood for Menu Magazine in Issue 32.

On a personal note, I continue to strive for perfection in the best Vietnamese Pho I can cook.

I’m honoured to have been welcomed back to Menu Magazine to contribute for a second time. As a big foodie, it’s a dream of mine to be able to try new places and write about them professionally. Through my many gastronomical explorations, I’ve become known to my friends and family as their go-to restaurant savant, a trait I pride myself in quite highly. And having a love for all types of foods and cuisines has definitely made me a well-rounded diner. My goal over the summer, along with continuing my quest for WA’s best Margarita, is to try all the establishments on offer at Print Hall with my fellow foodie friend Jordan. I’m completely privileged to have such great restaurants available to me, and even greater friends to join me for a meal.

Ava Berryman There really is no excuse for bad food anymore, in any situation. I had that maxim reaffirmed recently at the Chic/Nile Rodgers outdoor concert at Fremantle Prison. Along with the band’s “maximum funkosity” music sparkling out from the stage, the promoters had set up a bar and several quality food trucks within the venue. Before strapping on my dancing boots, I sipped down a smooth red wine and chomped on a delicious Turkish gozleme, and it all made the night just more enjoyable. If quality catering can be done properly there, it can be done anywhere. With another endless summer coming up, here’s to celebrating all the many wonderful and varied dining and drinking options that life in WA affords us.

Paul Hindle The sunshine has emerged and I have been moving out of a hibernated space into enjoying outside settings, with warmth, light and ambience, exploring new options to share in deliciousness with loved ones.

Rambla on Swan was a wonderous experience in the transition between Winter to Spring, with expansive views across the Derral Yirrigan (Swan River) to Perth City, and exceptional, locally sourced and high-quality produce making for memorable meals, both for the casual or fine dining occasion. My resolution for this coming season is to delight in new places, with a focus on sunshine, nature and scrumptious food. As always, this edition of Menu Magazine offers ample inspiration.

Danica Scott As the weather gets hotter, I find myself craving the refreshing simplicity of a well made lager. Lately, I’ve been especially enjoying the beer style that can be considered the grand-daddy of all lagers – Pilsener. As a relatively successful home-brewer, I can appreciate the passion and attention-to-detail that goes into making a great Pils and it’s great to see local craft breweries taking on the challenge. I’ve also had the pleasure of exploring the breweries of the Peel region. A decade ago there was just one, but now the region is home to no less than seven craft breweries, each with its own unique character and all worthy of a visit.

Jeremy Sambrooks

Chris O’Halloran

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out and about

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polly & the people

Message from the Hon Rita Saffioti MLA Deputy Premier

Minister for Tourism Welcome to Western Australia and the 35th edition of Menu Magazine.

F

or over 18 years now, Menu Magazine has been serving up the latest trends and insights across Western Australia’s thriving culinary scene to both locals and visitors, showcasing the best restaurants, cafes, bars, breweries and food experiences across the State.

town of Busselton welcoming the opening of a number of new venues these past few months. Overlooking Geographe Bay, The Goose has reopened its doors with an all-day dining menu and behind that, the new Hilton Garden Inn Busselton will start welcoming guests in February 2024.

Last year, Western Australia launched its Drive the Dream campaign, led by Western Australian Formula 1 driver Daniel Ricciardo, inviting travellers to experience the diverse road trip itineraries that make Western Australia the ultimate destination for a selfdrive holiday. From captivating 4WD tracks to surreal coastal highways, Western Australia is brimming with boundless road trip adventures to suit all tastes.

Experience the epicurean wonders of the South West on a nature and wine drive, taking you through tall timber forests and coastal scenery, sampling world-class wines from over 100 cellar doors across different wine regions, and a bounty of fresh local produce.

The redevelopment of the Busselton Central shopping centre has seen a new dining and entertainment precinct open in the town centre, with the new Inara Restaurant serving up the unique flavours of Levantine cuisine, and the Busselton Pavilion offering a new destination dining experience with a restaurant and bar, local wine store, providore and distillery. Beyond Distilling has also opened its first tasting room, bringing botanical flavours of the Mid-West to Busselton.

The South West region is also bursting with new hospitality offerings, with the seaside

the 400-seater bar modern tavern Subiaco Continental, Greek restaurant Yiamas and laneway venue Bar Banter.

HON RITA SAFFIOTI MLA DEPUTY PREMIER MINISTRY FOR TOURISM

Perth’s vibrant Elizabeth Quay continues to sparkle, with the opening of several new restaurants such as Lantern on Quay, 6HEAD Steak Restaurant and Argyle Bar and Restaurant. City hotspots such as Subiaco are flourishing with new openings such as

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profile THE RESTAURANT ALSO TAKES PRIDE IN ITS OFFERING OF SIGNATURE AND CLASSIC COCKTAILS, SOME OF WHICH WERE PLAYFULLY SERVED WITH OUR MEALS. WHILE WINE, BEER, AND APERITIFS ARE MORE TRADITIONAL ACCOMPANIMENTS TO MEALS, COCKTAILS CAN PLAY THEIR PART AND TAKE YOU ON A DIFFERENT JOURNEY. Loh from Malaysia exciting things begin to happen. We were presented with six dishes to highlight KOBA's new identity.

The first dish served was Charred Octopus with an olek cucumber salsa. The octopus was tender with toasty charring, while the cucumber salsa provided freshness to cleanse the palate. The olek sauce made from sweetened reduced fish sauce infused with chilli, was a revelation with great depth and provided a perfect accompaniment to the octopus. The dish was served with a 2021 Soumah Pinot Noir from the Yarra Valley in Victoria. The wine has overtones of red berry, is well rounded with light tannins offering a whole-of-mouth feel, which complemented the dish.

Our next offering was the Prawn and Pork Xiu Mai. The Cantonese traditional dish featured house-made steamed, open-topped dumplings. The soft, ultra-thin pastry is filled with prawn and pork, finely chopped to retain texture and chewiness. The dumplings were attractively topped with delicate, salty fish roe and served with a dipping sauce.

Rokeby Road rocks with flavours of East Asia K

OBA is located within Subiaco’s heaving Rokeby Road dining precinct. The restaurant and bar present a contemporary vibe with polished concrete floors and subdued downlighting, which are stylishly balanced with soft retro floral fabrics and light shades to counter the modern hard surfaces.

As the Restaurant approaches its first anniversary, owner Paul Truong reflects on how their initial vision has morphed over time driven by customer demand.

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The initial intent for KOBA was a bar featuring a wide range of beverages with accompanying Asian dishes. However, the dishes the head chef Man Kong created had such a powerful impact that it became the highlight of KOBA, as described by many customers.

Paul is of Vietnamese heritage, while his wife Sunmi Lee was born in South Korea. When you add into the mix a Head Chef Man Kong from Hong Kong and a Sous Chef Le Quan

Next up, we tried the KOBA Matcha Soba Noodles served with Beef. This Japanese influenced dish comprised a twirl of matcha noodles topped with thin slices of marinated beef. Pea shoots and edible flowers adorn the dish making it visually attractive, a feast for the eyes. The green tea infused soba noodles made from buckwheat were nutty, mildly sweet, soft and creamy. The beef provided texture and added a salty, savoury element to balance the flavours in the dish.

Flaming Jumbo Prawns introduced an element of drama to the meal, as Head Bartender Jack Lee gleefully doused the arranged fresh, local WA Jumbo prawns in green fairy absinthe and set it alight. He explained that, “the 60% alcohol content burnt better, and the fairy makes the magic happen”. The prawns are served in the shell and can be eaten this way or peeled as per the diner’s choice. The absinthe flambe provided a sweet, smoky, savoury flavour which was much better than any ‘shrimp thrown on the

profile

barbie’. Accompanied by a tintiri and chilli sauce, sour notes from the tamarind and heat from the chillies provided further flavour dimensions to the dish.

Bo Luc Lac or Shaking Beef, a traditional Vietnamese dish showcases the cuisine of Paul Truong’s heritage, and it was what we were presented with next. The dish takes its name from the method of vigorous shaking of the hot wok to ensure the beef doesn’t stick.

The marinated beef was tender, moist and smoky, and was served on a bed of stir-fried vegetables and fresh leafy salad.

Our final dish was Crispy Salmon, a true cultural crossover that may be found in any Italian restaurant. Crispy skinned salmon, served in a lemon butter and caper sauce with sides of twice-cooked potato and broccolini.

The salmon was light and buttery, the skin crispy and salty served in an unctuous creamy sauce skilfully countered by the slightly tart lemon and salty capers.

The food menu at KOBA is quite extensive, featuring all day dim sum, shared plates, other signature and traditional mains, traditional rice and noodles, and dessert from the vast range of Eastern Asian cuisines with a scattering of western dishes.

of spirits, as well as a respectable range of varietal wine with most able to be purchased by the glass, as well as by the bottle. Glancing around the restaurant and bar, we sighted several locals partaking of a cleansing pint or a glass of wine.

The restaurant also takes pride in its offering of signature and classic cocktails, some of which were playfully served with our meals. While wine, beer and aperitifs are more traditional accompaniments to meals, cocktails can play their part and take you on a different journey. We sampled a Japanese Margarita which complemented the pork and prawn dumplings. Also, from the signature cocktail list, we tried the vibrantly orange fire coloured Mother of Dragons which featured fireball cinnamon infused whiskey, mango liqueur and fresh puree lime and grapefruit.

Next, we were offered Mountain Fire with Gin, watermelon, Aperol and a chilli-salt rim.

Unsurprisingly, given the diverse backgrounds of the team at KOBA, they seek to provide diners with a choice of the best dishes that East Asia has to offer, particularly focusing on traditional comfort food, but also finding synergy between their cultures to create new and exciting taste sensations.

By Chris O’Halloran

True to its original manifestation, KOBA's drinks menu features a good selection of tap and bottled beers, an extensive variety

KOBA 71 Rokeby Road, Subiaco (08) 6336 0777 www.koba.bar

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

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profile

A

ll it took was a big fish leaping out of the water for the birth of Monty’s Leap.

Serendipitously, owners Phil Shilcock and Michelle Gray sat by the river contemplating a wine rebrand when the fish appeared. Talk about a sign from above, or below, in this case.

This connection to nature engulfs anyone arriving at this glorious property where the grass seemingly rolls into the vineyards, beckoning me to stay all day as I worked my way through their menu, crafted by head chef Adrien Voisin.

Situated on the banks of the Kalgan River and about 20 minutes out of Albany, Michelle and Phil merged their lifelong dreams since purchasing the property in 2017. “When Phil and I came across this magnificent property, we knew the opportunity to create something special was right here. Combining this with our love for great food, good wine and fantastic vistas, our vision for Monty’s Leap was created,” says Michelle.

The reinvention of the old cellar door, combined with a brand new kitchen and restaurant, came to fruition with a two year long renovation of the existing building using upcycled materials, by repurposing the timber from Emu Point Jetty and the Maylands Traffic Bridge, further embracing the link to the river and its history.

The couple have successfully created an elevated dining experience in the rural setting, complimenting their simple food philosophy where the produce is fresh, seasonal and locally sourced. Provincial farmhouse cooking is a good description. “We want our guests to feel welcome like they’re visiting their home away from home. It’s important we deliver a personalised service every single time.”

When Michelle and Phil met their future chef for the first time, they shared their passion for serving high-quality food to match the spectacular vineyard setting. Creating a product line is another shared goal that will soon come to fruition, with a range of honey harvested in the vineyard made from vine flowers and the surrounding Marri trees.

Shiraz vino cotto, fruit pastes, chutneys and olive oil are some of the delicacies that will soon be available for diners to take home along with their wines.

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A Fish called Monty Reigning from a family of restaurateurs in Marseille, Adrien recreated his grandfather’s famous bouillabaisse for the menu. “I was raised in a restaurant. We lived above my grandfather’s restaurant, where our extended family worked. It was a large venue that was very popular in the 80s and 90s and a big playground for me and my brother.”

The first of many dishes arrive; Torbay asparagus with sour cream and caviar, with a sauce so tasty, I recommend ordering some Monty’s house-baked bread to sop up all that

flavour and matching this dish with Monty’s Leap Sparkling for an extra zing.

One of my favourite dishes of the day followed, paired with the 2022 Sauvignon Blanc for a fruity zest. The Scallops Ceviche with blood orange and buttermilk was unlike any other ceviche I’ve tried before. The super fresh scallops and blood orange created the perfect blend of acidity and flavour. The scallops readied my palate for the next dish.

The preserved lemon in the Pea and Ricotta Ravioli with stracciatella was well matched

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Clearly, I was in the hands of a chef skilled in the art of preparing seafood. “After failing to secure a scholarship when I was 24, I took a boat to Corsica and worked as a chef. I was learning fast that I could make a living from cooking and travelling, so my first trip to Australia was a revelation. New flavours, dozens of cuisines and fewer rules helped me unlearn conformist French cuisine,” shares Adrien.

The Vineyard Board is a prime example of showcasing Adrien’s ability to ease into the culture while showcasing the region’s produce. The house-cured wagyu bresaola, salami, mortadella, pickles, a trio of cheese, seasonal chutney, chardonnay jelly, seasonal fruit, nuts and lavash crackers played along with the 2021 Appleshed Red, further elevating these premium ingredients.

There are few things as pleasurable as a well-cooked steak, and all the Blackwood Valley Beef Sirloin needed was a gem lettuce with an anchovy dressing. The BBQ Green Range Lamb Cutlets in smoked yoghurt that followed was equally satisfying. with the 2021 Chardonnay, cleansing my taste buds with an evocative taste and aroma.

The following dish generated a buzz in the restaurant, as a whole barbequed squid appeared with salmoriglio (a lemon-based and olive oil sauce) accompanied by the 2021 Rose, imparting a sweet yet subtle contrast to this FOMO-inducing dish.

The grand finale of the Chef’s Chocolate Cake with Vanilla Crème Caramel and Vineyard Honey was a knockout. Inspired by Adrien’s mother, this dessert matched with the 2021 Pinot Noir, initially left me wondering if this pairing would work. Well, it was the match of the day. I love it when wineries marry their wines with food, as they know best.

The bitterness of the wine cut through the sweetness of the chocolate, creating a super creamy texture.

As that magical feeling of satisfaction washed over me, I soon noticed I was not the only euphoric one as the other happy diners milled around chatting. Michelle and Phil’s initial excitement for their vision lingers and shines through years later. “I feel there is always some kind of road trip involved when visiting a vineyard. It’s a great way for guests to form a relationship with the area. The anticipation of arriving is always key to creating a magical relationship and dining experience.”

I could not agree more and cannot wait to indulge in the scenery and menu once again.

By Carmen Jenner

“I never imagined working in a winery, so I use the wine in various ways in the food, like with the sauces. I use Cabernet Franc to add spicey and peppery notes to the lamb jus, a sparkling cream to pour over the asparagus with caviar, and Shiraz wine jellies to pair with the cheese,” says Adrien.

Monty’s Leap 45821 South Coast Highway, Kalgan www.montysleap.com.au

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It’s pretty outstanding, really…

WE STARTED WITH A COUPLE OF ‘LITTLE BITES’: CHILLI PRAWNS AND FRIED CHICKEN WINGS. THE PRAWNS WERE TENDER, FULL OF FLAVOUR AND CAME SERVED IN A GLOSSY CHILLI TOMATO SAUCE, GRILLED SOURDOUGH AND A WEDGE OF LEMON.

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ince opening in November 2020, Bailey Brewing Company in the Swan Valley has proven extremely popular and appears to be the brewery of choice for many families.

It’s not hard to see why – there’s an 850sqm nature playground to keep the children occupied, leaving the grown-ups to relax with a beer, while live sport plays on big screens throughout the venue. In large writing on the main building’s roof is Bailey’s slogan: it’s pretty simple, really. This is a message that appears to inform everything the brewery does, from the beer to the food, to the layout of the venue, Bailey is a shining example of simplicity done well.

The huge, 9.5 acre venue has plenty of parking, a main brewery building with an indoor dining area and a mezzanine upstairs with its own bar, a large beer garden that contributes to most of the 245-seat capacity, the aforementioned playground and a picnic

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area that is open on special occasions, where there is plenty of room to kick a footy. For weddings and large functions, there is also a big marquee with its own bar and kitchen, as well as an additional outdoor area used for ceremonies and concerts.

For a relatively new venue, Bailey Brewing has a surprising abundance of character. This has been achieved by paying homage to the property’s previous owner, Alton ‘Toppy’ Geer, a beekeeper and collector of cars.

The cars in the playground were already on the block when it was purchased, tools from Toppy’s shed have been painted on the walls, while two beehives on site have been put to use by the brewery, in a Honey Pilsener and a Honey Kolsch.

Bailey’s Executive Chef, Alan Desouza has created a menu that covers a range of cuisines and is full of pub favourites. The menu is

separated into six headings, Little Bites, Grill, Big Bites, Kids, Pizza and Sweets.

We started with a couple of ‘Little Bites’: Chilli Prawns and Fried Chicken Wings. The prawns were tender, full of flavour and came served in a glossy chilli tomato sauce, grilled sourdough and a wedge of lemon.

The sauce had the perfect balance of sweetness and chilli kick, and was gloriously jammy, just begging to be mopped up with the sourdough.

The Fried Chicken Wings (available in 500g or 1kg) were a generous serve and outstanding value for money. Large chicken wingettes were coated in a crunchy, slightly spicy batter and came with a container of spicy sauce (BBQ sauce is also an option). They were satisfyingly savoury and not too greasy – perfect beer food.

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Speaking of beer, unsure which of Bailey’s brews would pair best with our lunch, we opted for two tasting paddles and sampled their full core range. This comprised an Apple Cider, Draught (pale lager), Ginger Beer, Hazy IPA, Mid (3.5% ale), Pale Ale, Red Ale and Summer Ale. All were good and I was particularly impressed by the Pale Ale, a classic American-style beer that offers an appealing balance of citrusy hops and toasty malt flavours, with a pleasantly dry finish and lingering bitterness.

Next up was a Jerk Spiced Marinated half Chicken, which came with a cheesy baked potato and house salad. There was choice of garlic butter, spicy or BBQ sauce. We went with the garlic butter and I strongly recommend doing the same. It was utterly delicious and added a level of decadence to an already cracking dish. The half chicken was beautifully cooked with a moist interior and darkly caramelised skin. The house salad was great too and came with a punchy, aromatic mustard dressing. It is a generously portioned dish that could easily serve two, especially if you are having starters.

Unafraid of more spice, we moved onto the Chicken Tikka Curry, which Desouza described as ‘medium plus’. Tender bite-sized pieces of chicken thigh came in a creamy, aromatic and spicy tomato gravy, which was served with steamed rice and pappadums. Deeply satisfying comfort food for any curry lover.

the indoor dining area. The crispy, slightly charred crust was topped with thick, fudgy slices of lamb and rosemary sausage, along with a bitter rocket pesto, salty feta and sweet red capsicum.

Wanting to sample from the Kids Menu, we finished our lunch with a Kids Parmy, Veggie Sticks and Chips. A half-serve of the Chicken Parmigiana from the Big Bites section of the menu, the Parmi was topped with ham and Napoletana sauce and served with crunchy golden chips, which are bound to please the little ones, while the veggie sticks should keep health-conscious parents happy.

Too full for dessert, we did not want to leave without trying the coffee. Bailey's have a coffee roastery on site and produce their own range of espresso beans, named ZAAM Coffee after the initials of the owners’ four children. After our impressive lunch it came as no surprise that the coffee was also excellent.

Bailey Brewing is open Tuesday to Friday from 11am to late and on weekends from 8am to late, with the weekend breakfast menu available until 10:30am. Be sure to bring the whole family because there really is something here for everyone.

By Jeremy Sambrooks

The lamb pizza was cooked in the big, bronze wood-fired pizza oven located at the back of

Bailey Brewing Co. 9861 West Swan Road, Henley Brook Ph: (08) 6192 1830 www.baileybrewingco.com.au

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RED DIRT, TURQUOISE SEA, WHITE FLESH the non-local produce (i.e. oysters, mussels and kingfish) flown in direct from South Australia. The food and drink menus make deliberate nods to the region’s rich cultural heritage of Japanese migrants. From the mid1800s, these men and women brought their skills in both pearl fishing and Asian cuisine, and the latter is now infused deeply into the local tastes.

The Wharf’s food philosophy is don’t over-sauce or overpower, rather deliver concentrated hints of flavours that best serve to complement the dish. This approach is exemplified in two of our very favourite meals served during our stay, the South Australian Chilli Mussels, and the Grilled Barramundi.

The SA Mussels are slathered in a South East Asian-style slow-cooked rich tomato sauce. Thick and chunky, the sauce fully permeates into the mussels, all combining into a unified flavour rather than a discernible mix of ingredients, delivering a satisfyingly slight burn at the back of the throat. Served with chopped parsley, fries and in-house garlic bread, it is delicious and substantial, so a suitable dish to share. Noticeably and unusually, every mussel shell served had opened, demonstrating laudable attention to detail by the kitchen. Try pairing it with the 2021 Snake & Herring ‘Sabotage’ Reisling, whose preserved lemon citrus and lime curd notes provide a refreshing contrast.

THE WHARF’S FOOD PHILOSOPHY IS DON’T OVER-SAUCE OR OVERPOWER, RATHER DELIVER CONCENTRATED HINTS OF FLAVOURS THAT BEST SERVE TO COMPLEMENT THE DISH.

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ed dirt, turquoise sea, white flesh. That is my first trip to Broome summarised in six words. I could add others: tropical, hot, humid (in November, at least), historical, friendly, camels… all would be appropriate. But those first six were my defining ones.

I have experienced that very reddest of dirt many times before, though not so much now, day-to-day in my home suburb of West Leederville, so it is always a powerful reminder of my adopted homeland’s heritage when I do tread it again.

Swimming in the bath-warm waters of the Indian Ocean is akin to being set adrift in a Matisse painting, the horizon barely discernible as the sea and sky melt into a

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single haze of pastel blues and turquoises.

Who needs a float tank when you can lie there all day?

However, the white flesh is the real reason for our visit to Broome, as guests of Cable Beach’s Wharf Restaurant (‘Fresh Fish – Fresh Air – Fresh Service’). A 30-year-old local institution, the Wharf Restaurant is owned by Craig and Jasmine Douglas, alongside longterm Head Chef Hau Duong and an amazing team of dedicated staff. Their proposition is serving and celebrating top quality seafood dining in a relaxed atmosphere, fresh, local and simple.

North Western fishermen supply much of the sustainably caught seafood daily, with only

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Last, but by no means least, are The Wharf’s Famous Barramundi Wings. Do fish have wings? Well, they do in Broome. These are the shoulder part of the fish, which are caught wild locally. Once deep fried, the fins become crispy and edible, akin to prawn tails. On the menu since day one in 1995, the locals love them and they are also now a popular takeaway. Filling and substantial, they are very moreish with that Thai green dressing, again adding a lot to the flavour. It is like eating chicken wings from an alternate universe.

The Grilled Barramundi with steamed rice and Thai style green sauce is, to be honest, one of the menu’s plainer looking dishes.

However, what it lacks in visual flair is more than made up for by its superb taste profile. It just hits the spot, with the in-house Thai green sauce adding the perfect hint of sweetness to the savoury fish. We would order this again without hesitation.

Other dishes that err to the ‘understated’ include the sashimi, oysters, scallops and grilled prawns, all of which are of the quality and taste one would expect of the freshest seafood.

However, if its visual flair you are after, Wharf Restaurant has got you covered. Literally so, as these next two dishes best require the donning of protective bibs! Tactile and visceral, both come with tongs, crab forks and shell crackers, and require that you get on in there. The Seafood Coconut Curry with steamed rice is a riot of colour and flavour from its North West prawns, Shark Bay crab, calamari, mussels, barramundi and green vegetables. The shell-on cooking concentrates the ‘proper’ seafood taste, is infused with lemongrass and can be ordered mild, medium or hot. The Kimberley Chilli Mud Crab is a sister dish to the SA Mussels and provides an equally intense taste experience. Like many dishes on the menu, both are substantial portions making them

ideal to share. For a wine, the citrus and floral notes of the excellent 2022 Yilgarnia Semillon Sauvignon Blanc provide a superb taste profile match for both.

Another visually dramatic dish is the Whole Crispy Reef Fish, served with ginger soy and shallot sauce, salad and fries. Likewise, the WA Slipper Lobster, a Kimberley version of a Morton Bay Bug, served grilled with butter, lemon and parsley. Both are gorgeous to look at and delightful to eat.

Wharf Restaurant deserves its local institution status. The building provides diners the choice of relaxing outside under the extensive shade and foliage patios, or sitting inside in air-conditioned comfort. And for aperitifs, either pre or post meal, their extensive cocktail menu further leverages Broome’s cultural heritage, as it derives entirely from spirits and Sakes sourced from Broome and Kununurra, or imported directly from Japan.

We toasted our visit and our sated stomachs with a Miss Tropic (lychee, Kununurra tropical gin) and a Sayuri Storm (Sake, Cointreau, Japanese Vodka).

Fully sated and satisfied, our next stop: floating in that warm turquoise sea again.

Enjoy.

By Paul Hindle

Wharf Restaurant 1/4 Sanctuary Road, Cable Beach Phone: (08) 9192 5700 www.thewharfbroome.com.au

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Up-scale dining, old-school flavours

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l Pasto Italian Trattoria has joined the food scene in Inglewood recently and is dishing out upscale comfort food to satisfy your Italian cravings.

This sophisticated restaurant, complete with white tablecloths and gilt-framed mirrors, offers a simple menu of classic dishes, as well as chef specials that are regularly changed by chefs Tony Garita and Kwang Kang. “The locals love what we’re doing here,” says Chef Tony Garita, “people walk away from here with a memory, our food resonates with them.” Coming from his well-known business The Arancini Man, and Cheeky Mamas, Tony shows his love and passion for Italian cooking in every meal he and the team at Il Pasto serve.

We started with the Arancini Selection. With four per serve, this dish allows you to try both the Three Meat Ragu and the Mushroom Truffle. Whilst the Three Meat Ragu was a well-seasoned and crisp celebration of pork, veal and lamb served on a fresh tomato sauce base, the standout for me was definitely the Five Mushroom Arancini that was paired with a beautifully creamy and rich truffle mayo.

Pannacotta which I was very thankful for as I was having trouble deciding which sounded more delicious.

The Sticky Date Pudding served with butterscotch sauce and vanilla bean ice cream is a great way to end your dining experience at Il Pasto, as its warm and mildly sweet butterscotch sauce wraps you in a cocoon of comfort. With dates that are hand-cut, the level of care in this dish pays off. Not overly sweet, and not at all sickly, the moist cake and ice cream is a great choice from the dessert menu.

Lastly, the Vanilla Bean Pannacotta, topped with a poached rhubarb and raspberry compote is a light and creamy Italian classic.

With a great contrast between the sweetness of the vanilla bean and the acidity of the compote, the creamed dessert may seem simple, but is deeply complex. Along with

impressive flavour, the dessert also provides a lavish array of textures as the smooth pannacotta cream and the crisp fresh fruits create a very enjoyable mouthfeel. What’s not to enjoy?

With an emphasis on great Italian flavour and a heartfelt dedication to the art of cooking, Il Pasto Italian Trattoria truly believes in their restaurant’s motto – “We at Il Pasto create memorable food for your enjoyment.”

Definitely a restaurant I will find myself returning to again and again.

By Ava Berryman MOFFAT are proud suppliers and supporters of Tony Garita and the team at Il Pasto having worked together on many different projects over the years.

Next we enjoyed the Slow Cooked Veal Ragu and the Chef’s Special Grilled Lamb Cutlets.

The Veal Ragu Pappardelle has an extremely rich reduction of robust vermouth flavours and pronounced basil profiles. The meat is marinated for 24 hours before being cooked for an additional two to three hours, and it’s a complete melt-in-your-mouth moment.

Thankfully, we had a very generous portion as it was not the type of dish you want to stop eating.

The Grilled Lamb Cutlets that were served as a perfect medium rare, came with lemon infused crushed potatoes, feta cheese and a crisp cucumber salad. The lemon driven warm potato salad was an unexpected star from this dish. The freshness and acidity from the lemon created a great balance with the saltiness of the feta and sweetness from the cucumber salad’s mustard-based French style vinaigrette. As a whole, the dish was homely with great complexity from perfectly balancing such opposing flavours. Definitely a must try from the Chef’s Specials, that Chef Tony Garita has told me may become a staple on the menu.

As we moved onto desserts, we were lucky enough to try both Sticky Date Pudding and

Il Pasto Italian Trattoria 4/885 Beaufort Street, Inglewood Ph: (08) 9271 7870 www.ilpasto.com.au

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profile and wholegrain mustard seeds, while the watermelon jus added a surprising sweetness, rounding out the dish. Pairing this meal with the 2019 Moorooduc Estate Pinot Noir from the Mornington Peninsula was a great match, with its hints of dark cherry, earthy notes with subtle acidity and smooth tannins.

We followed the pork with Shark Bay Scallops, served with pumpkin and truffle puree, fermented cabbage, pancetta, apple and nduja soil. The scallops were beautifully caramelised and tender. The pumpkin and truffle puree were creamy and sweet with a hint of savoury truffle. The acidity of the cabbage and crispy pancetta with Italian nduja sausage crumb, lent the dish further savoury notes and a bit of heat. This dish was matched with the 2021 Picardy Chardonnay from Pemberton.

To the nose, this wine presents a melon and pear bouquet, while the palate is creamy with rounded stone fruit nuances to partner the scallops perfectly.

Our next dish was pure decadence. A 500g Chateaubriand for two, served with duck fat potatoes, trio of mushrooms, broccolini with dry roasted almond slivers and two sauces namely, a port jus reduction and pepper and brandy sauce. The tenderloin was beautifully seared, then lightly roasted and served medium rare – so tender you could cut it with a blunt feather. A dish like this requires a full-bodied red wine and the 2019 Majella Cabernet Sauvignon from Coonawarra was a great match. The palate is dry with dark cherry and tobacco notes to compliment the seared meat taste, while the fine tannins allow you to enjoy the full beef flavours.

Bringing the light inside

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ituated on the corner of St Georges Terrace and William Street in the heart of Perth’s CBD, is the Sentinel Bar and Grill. Floor to ceiling glass panels provide glimpses of the towering high-rise monoliths and pedestrian traffic that is the lifeblood of Perth’s business headquarters.

Owner Operator Jan Leeder bought the Sentinel Bar & Grill four years ago. Most would think it was unfortunate timing given the impact of COVID on the hospitality industry, but Jan explained that the timing could not have been better. It allowed for reflection and a chance to envisage the future direction of the restaurant.

Recently refurbished, soft gold cushioning, brass fittings and warm lighting give a distinct French bistro feel and you have a choice of dining options between the restaurant, bar and alfresco area.

Having recently acquired the services of Head Chef Joe Rutherford, formerly of Cocos and Mayfair Lane, diners can look forward to regular new additions to the menu as Joe adds his personal touch.

Our first dish was Confit Pork Belly served with artichoke puree, pickled onion, mustard seeds, Romanesco and watermelon jus.

The pork belly was rich and luscious. It was balanced by the acidity of the pickled onion

We finished the meal with Lemon Curd Tart, served in ultra-thin buttery pastry, topped with raspberry mousse and served with white chocolate snow sprinkles, and coconut sorbet. The mousse and coconut sorbet provided balance to the citrus flavours. It was delicious. Venue Manager and Sommelier, Marie Marsaa, matched the dish with the 2019 Carmes de Rieussec Sauternes from her native country, France. This dessert wine from Bordeaux has a nose displaying both apricots and peaches, while the palate provides great balance between sweetness and acidity perfectly matching the balance on the plate.

Paying tribute to Jan’s vision and direction, the Sentinel Bar & Grill was selected as a finalist in three categories in this year's Catering Institute Gold Plate Awards. The restaurant is popular with business clientele during the week and couples seeking romantic dinners on the weekend.

By Chris O’Halloran

Sentinel Bar & Grill 111 St Georges Terrace, Perth Ph: (08) 9322 4043 www.sentinelbar.com.au

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Catering for Everyone

WHO WAS C.Y. O’CONNOR? Appointed by Premier Sir John Forrest in 1891, Charles Yelverton O’Connor was the first Engineer in Chief of WA. His job was to improve the railways, roads, water supplies and harbours in the colony and is most famous for the development of the Fremantle Harbour and the Goldfields Water Supply Scheme – otherwise known as the Goldfields Pipeline Project.

crisp finish, just perfect with a burger on a warm day.

The second dish we experienced using the Love Buds range of alternative protein was the Chicken Parmigiana. The crumb on the patty was crispy and had a wonderful crunch, and I am happy to say the tomato sugo was just enough, offering the right amount of moisture without being overpowering and making my chicken – sorry, alternative protein, soggy. A decent layer of melted cheese covered the entire parmy so it was a very satisfying mouthfeel. Once again, if you were not told what it was you would not have a clue it was actually Love Buds alternative protein.

C.Y. O’Connor Village Pub is a proud ‘farm to table’ venue, so you will find a range of dishes carefully curated on this menu. They are all designed to highlight the stunning Akaushi beef carefully raised on the family owned and run Melaleuka Farm in North Dandalup.

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.Y. O’Connor Village Pub is the place for everyone. That was obvious as I sat under a tree in the sunny courtyard, sipping my pint of apple cider. Looking around, I noticed the off-work tradies in the sports bar, girlfriends catching up over a quiet chardonnay and the mates having a late lunch and chat with their end-of-the-day beer under the tree next to mine.

The relaxed and welcoming atmosphere is echoed across the menu too. “We really want to make sure we cater to everyone without exclusion”, Executive Sous Chef Brandyn Horsley tells me as he’s serving me his meatfree Melaleuka Farm Beef Burger. Instead, it was made with Love Buds alternative protein

and if I hadn’t been told it was meat-free – I would not have even noticed. There is a smokiness in the patty that is as comforting as biting into a beef burger, thanks to the open flame cooking method used. Served in a light and fluffy potato bun, the burger is the perfect serving size, juicy and fulfilling to eat. With a choice of cheese or vegan cheese alternative, you can also make the meal fully vegan. A special mention also goes to the chips served alongside the burger because they are sprinkled with the house salty-spice mix.

I enjoyed a pint of icy cold James Squire Orchard Crush Apple Cider with my meal. It has a fresh and fruity aroma with a clean and

There is no doubt that an increasing number of Australians are choosing to consume less meat. For whatever the reasons, what we are sure of is that the enhanced tastes of plantbased alternatives, along with a growing awareness of its positive effects on the environment are a key driver for this change.

For those happy carnivores who are trying to reduce the amount of meat they eat, alternative protein is a great substitute.

You get all the flavour without feeling you are missing out on something. But what I appreciate is that this is a product that has been introduced onto the menu at C.Y. O’Connor Village Pub as a way of catering to a range of dietary requirements which allows the community to gather, socialise together and connect. It has been well thought out and is complimentary to the style of dining at the venue.

By Sarah Schmitt

C.Y. O’Connor Village Pub 11 Erade Drive, Piara Waters Tel: (08) 9397 0233 www.cyopub.com.au

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Lob me a Lobster J

ust a couple of hours north of Perth along the Turquoise Coast lies the town of Cervantes, with the famous Pinnacles and Stromatolite formations nearby. Cervantes is named after a whaling ship which foundered near the islands off the coast many years ago. The wreck is still submerged in the bay, providing an interesting diving experience for more adventurous visitors.

We headed up Indian Ocean Drive recently to visit the town, stopping for lunch at Cervantes Bar & Bistro. We chatted with Mark Knowles, who bought the bar eight years ago after 15 years working locally as a professional fisherman. Mark and his wife Megan, a local schoolteacher, have made plenty of changes to the venue (still a work in progress), with lots of plans for the future, including a dogfriendly area (almost finished when we were there), and a children’s playground attached to the beer garden out the back.

Cervantes is a lobster town, with crayfish coming from the Indian Ocean Rock Lobster processing facility nearby, basically fresh off the boat to the kitchen, where the head chef

prepares and cooks them for your dining pleasure. Fish, octopus and oysters, as well as lobster, are all locally sourced. They get meat from the South West and chicken from the Jurien Bay Quality Meats, just another 20 minutes north.

Naturally, visiting tourists love to try the lobster, but the most popular dish for the locals is the Chicken Parmigiana - a classic example of good honest pub food. We sampled some and found it to be a very generous serve of tender, crumbed local chicken with a fresh, herby tomato sauce made in-house, topped with shaved leg ham and plenty of cheese, served with chips and salad, and perfect with a beer.

We also enjoyed the Scotch Fillet – Black Angus steak from Jurien served with tasty mustard herb butter, jus, chips and fresh salad. The beef was tender and full of flavour, and went down very nicely with a glass of 2020 Angove Shiraz (McLaren Vale, SA), with its characteristic tones of dark berries, plum and chocolate, black pepper and spice.

Naturally, we had to try the lobster as well, and found it delightfully buttery and sweet, cooked to perfection and served with salad and chips. The fish in the Fish and Chips was battered and also came with the ubiquitous chips and salad, and these classic seafood dishes were accompanied by a glass of 2022 Forest Hill ‘Highbury Fields’ Chardonnay (Mt Barker. WA). I generally prefer a Sauvignon Blanc or Riesling with seafood, and felt the Chardonnay was a little on the sweet side. We found it improved with the addition of a little ice, which opened out the flavour of the wine and kept it nicely chilled.

Mark told us his personal favourite dish is the Seafood Platter, which would easily feed two, or one very hungry man. Having lived in Cervantes for over 20 years, Mark has seen the town go from a sleepy fishing village to a tourist destination with a large caravan park, motel and self-contained holiday homes available nearby.

The bar is open for lunch and dinner, and is a great place to relax with a cocktail or a nice cold beer and watch the glorious sunset.

By Georgina Goss

Cervantes Bar & Bistro 1 Cadiz Street, Cervantes Ph: (08) 9652 7009 www.cervantesbarandbistro.com.au

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The Crispy Chicken Burger is something you just have to try. This really had the ‘wow’ factor – crispy fried chicken thigh, American cheese, crispy bacon, maple, lettuce, tomato, red onion, gherkins and aioli in a brioche bun, served with the best chips I have had in a while.

The sweetness of maple was an unexpected addition to this burger, and matched really well with the chicken and bacon, while the tang of the gherkins perfectly offset the richness of the other ingredients.

Our final dish was the good old favourite comfort food, Chicken Parmigiana – tender, panko-crumbed chicken breast on tomato sugo, topped with melted parmesan and mozzarella cheese, and served with salad and more of those really good chips. Chef Claire Chen said that they twice-cook the chips to get them crunchy on the outside while they’re soft on the inside, and well-seasoned for delicious flavour.

A Great Place to Hang Out O

n a balmy late spring day, the Maylands Peninsula Golf Course was a sea of lush green grass, stretching away past shady trees, down to the Swan River. Here and there we saw golfers enjoying their game, and a few ducks browsing on the grass under the trees.

A light breeze was just enough to keep the flies away, allowing us to fully enjoy dining al fresco at The Hangar.

We started with the Lotus Bao Buns - three soft Asian-style buns folded taco-style and filled with sweet soy marinated pork steak,

hoisin sauce, cucumber, chilli, spring onion, sesame seeds and chilli threads. Light and full of flavour, this was a great starter.

Our next dish was also quite light and would make a tasty main course for someone wanting a smaller dish. Crispy Skin Salmon – the salmon was melt-in-your-mouth tender and sat on a bed of zingy salsa verde, alongside a fennel salad and a dollop of tomato and capsicum relish. All the different flavours and textures worked well together in this dish.

The golf course is open to the public, and plenty of people were taking advantage of the facilities while we were there. Even though it is just 10 minutes from the city centre, this venue has a very relaxing ambience and is a great place to relax with a drink or some delicious food while you enjoy the beautiful views. It has a real holiday feeling, as if you are at a luxury resort.

Manager Michael Armstrong told us they have live music on Sunday afternoons and are looking at expanding the entertainment to Saturdays, and even considering putting on movies using a giant screen during Summer evenings. As it faces west, the al fresco area would be a terrific place to watch the sun go down.

By Georgina Goss Moffat proudly worked with Tony Morgan and the team from Caterlink Projects through the design and construction of the kitchen and associated areas, utilising premium Moffat manufactured products.

The Hangar Maylands Peninsula Golf Course 15 Swan Bank Road, Maylands Ph: (08) 6375 9055 www.maylandsgolf.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Culinary Delights on the Swan T

he walk from my car to Rambla on Swan is a treat. The sun offers warmth and the river completely still, a shimmering reflection of the last hints of winter. As you enter the Rambla there is this sense of continuation of space from the outside to in; the décor is lush, vibrant, comfortable and the mood is contented, full on a weekday with customers enjoying their meals and the exquisite view.

From our table, we admire the outlook to the serene waters, where the mirrored reflection of the sky meets the distant cityscape creating a mesmerising backdrop to our culinary experience.

Our first plate is a King Fish Ceviche with Scallops. This plate showcases kitchen craftmanship, immaculate and delicate in presentation. Cos lettuce baby leaves, fish roe, pickled radishes, microgreens and violets, provide a kaleidoscopic visual experience and celebrate the freshness of the lime and seafood. We sip the 2023 Stella Bella Sauvignon Blanc with complex tropical tones, complementary to the freshness of the dish.

The next plate to arrive is a Rambla favourite; the dish that has regulars return, the Carnarvon Prawn and Shark Bay Scallop Spaghetti. The bed of fresh locally made angel hair spaghetti is dressed in a lemon butter sauce. A grilled lemon at the side invites you to the squeeze, highlighting the grilled tiger prawns and scallops. There is a delicacy, bites of ‘tobiko’ or flying fish-roe adding to the rich creamy complexity from the buttery sauce. The quality shines from the ingredients with an immediacy of flavour. The dish is made better by the 2020 Xanadu Chardonnay, elegant and tangy.

The West Coast market fish of the day, Red Emperor, is served on a bed of broccolini, charred peppers with a light salad and roasted tomatoes. This fish is tender to eat, perfectly cooked, scattered with morsels of black salt and accompanied with a lemon butter sauce to the side.

Our final dish is the Margaret River Wagyu Rump Cap. It is generously marbled, offering a luxurious buttery texture and bold, intense flavour, while duck fat potatoes are like the most extravagant chips you have ever had; crispy on the outer and delicate soft on the inside. This is all served alongside

their preferred ambiance. You can opt for a laid-back experience at one of the picnic tables on the outdoor deck, or if you are seeking a more refined dining experience the restaurant interior beckons with inviting charm. Regardless of the weather, you can enjoy the spectacular view. The Manager shares that even on rainy days there is unique beauty in watching storm clouds sweep over Kings Park and across the riverscape.

charred asparagus and a peppercorn sauce.

Horseradish cream served in onion caps, allow you to preference your own flavour combinations. This meal is mouthwatering, decadent and the 2018 Suckfizzle Stella Bella Cabernet Sauvignon provides a harmonious wine match with hints of plum, blackcurrant and generous tannins.

Nestled on the Swan River on the picturesque South Perth foreshore, Rambla on Swan presents a dining experience that blends opulence with comfort. ‘Casual river dining’ provides patrons with flexibility to choose

Rambla caters to diverse clientele, offering both casual and sophisticated dining options.

The commitment to locally sourced and seasonal ingredients shines through in every dish, a source of pride and celebration for the establishment. Whether dropping in for a casual lunch with friends or celebrating a special occasion, Rambla on Swan ensures you are treated to a magnificent view, sensational cuisine and impeccable service.

Highly recommended.

By Danica Scott

Rambla on Swan South Shore Shopping Centre 39/85 South Perth Esplanade, South Perth Ph: (08) 9367 2845 www.ramblaonswan.com.au

ON SWAN

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

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profile

Small town, Big flavour homemade chilli oil. Whilst the entire pizza was well-balanced and generously topped with the fresh and flavourful ingredients, the chilli oil was the standout of the dish. Often sold on the premises, I would encourage customers to buy a bottle for themselves.

From the restaurant’s main menu, we tried two of Chef Brent’s most popular dishes, the Pork Belly and the Lamb Shank.

The slow roasted Pork Belly served with jasmine rice, Bok Choy and a ginger soy sauce was an incredibly fragrant and light dish. The pork had a perfect crackled top and fatty underbelly, that was nicely balanced with the fresh and crunchy Bok Choy and sweet and tangy sauce. Excellently matched with a ginger beer from Botanical Distillery, this is a dish that I would come back to time and time again. A generous portion with every aspect of the dish in perfect harmony.

The Lamb Shank, slow cooked for seven hours and served with gravy, garlic mash and honey glazed carrots was my favourite of the day. The aroma overwhelmed the room immediately upon entry, evocative of the Irish home cooking from my childhood.

The meat easily fell off the large shank into a pool of silky, rosemary-infused gravy, creating the perfect bite, alongside the buttery and lavish mash. The honey glazed carrots were vibrant in taste and colour, and overall, you could not fault this dish. Paired with a glass of 2020 Smallwater Estate Shiraz, the cracked peppercorn and black plum bouquet brought a sweetness to the dish, rounding out a wonderful meal.

T

he Shamrock Hotel is a go-to food and drink spot for locals of Greenbushes, and a must try for travellers passing through the small timber and mining town located in the South West region.

always maintain the classic expectations of a small country pub, but we like to play around with more high-end dishes as well.”

Built in 1900 as the Welford Hotel, over the years, this iconic building had many faces, and pieces of its historical charm lay on display throughout its rooms. The feeling that customers have “walked into an extension of their own lounge room”, that owners Tracei and Brent Taylor aspired for was definitely achieved.

Constantly maintaining a high standard of quality with fresh local produce, both the classic pub dishes and ever-changing weekend specials shine in this small-town establishment, which is currently in the running for Gold Plate Awards 2023 ‘Best Restaurant within a Tavern Pub in the State’ and ‘Best Pizza in the Region’. On our visit, we got to taste why its Gold Plate nomination is so well-deserved.

Executive Chef Brent Taylor and his partner took over the Shamrock six years ago. “This is the first time we’re working for ourselves and doing it for ourselves,” Brent says, “We’ll

Of the several cleverly named pizzas on offer at the restaurant, we tried Brent’s Favourite topped with chorizo, peri-peri chicken, fresh cherry tomatoes, crumbled goat’s cheese, and

The desserts are constantly changing at the restaurant, so I am glad to have tried this one, the White Chocolate Mousse with fresh mango and a raspberry sauce. The mousse base was creamy and satiny, while the raspberry flawlessly cut through the richness with its tart flavour. Topped with locally sourced mango and fresh mint from the Shamrock’s personal garden, the garnishes brought a subtle sweetness and perfectly tied all components of the dish together.

In an unsuspecting small town almost three hours south of Perth, the flavours produced from Executive Chef Brent and Head Chef Christina are well-worth a detour to the homely and historical Shamrock Hotel.

By Ava Berryman

Shamrock Hotel Greenbushes 61 Blackwood Road, Greenbushes Ph: (08) 9764 3512 www.shamrockgreenbushes.wordpress.com

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

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profile

A Golden Outback Nugget

Almost every menu in town has been designed to fuel the appetites of burly miners and the portion sizes at De Bernales are equally generous. The Mushroom Risotto is a silky dish of arborio rice, mushrooms, spinach and feta, delightfully punctuated with the crunch of croutons. Paired with the 2022 Mud House Sauvignon Blanc (Marlborough, NZ) to cut through the creaminess, this dish was a knock-out and I would not be surprised if it was the reason why De Bernales is a finalist in the Licensed Casual Dining regional category in the 2023 Gold Plate Awards. They are also a finalist for the Best Breakfast regional category and I must say, they take their coffee seriously, and the Kimchi Pancakes and Bocconcini and Bacon Wrap are a revelation on the breakfast menu in this dusty outpost.

The Seafood Pizza loaded with prawns, smoked salmon, mussels and a house-made tomato sauce was a noticeable favourite among many of the other diners. Despite being a very long way from the coast, De Bernales sources its fresh produce from Bidfood, where the freshness of the seafood and all the other dishes we sampled was a testament to this wholesaler.

The Scotch Fillet was left to shine with very little interference, as quality steak should be.

It was well-seasoned and cooked with a lovely char accentuating the tangy peppercorn sauce, and served with fluffy chips encased in a crunchy exterior. As simple as this dish sounds it was another standout dish, especially with the luxurious fruity flavours of the 2020 St Hallett Garden of Eden Shiraz (Barossa Valley).

A

mid the grand country pubs and sea of high-vis lining Kalgoorlie’s Hannan Street, De Bernales Bar & Bistro is an oasis from the heat and dust. This busy restaurant almost dispels the impression that you have stepped onto a movie set in the Wild West.

De Bernales is a wholesome respite from Kalgoorlie’s raucous past, nonetheless, it is still a rough and ready town where gold fever continuously strikes a short distance away at the Super Pit. There certainly are not loose women cartwheeling down the streets anymore and that is a titillating tale you will hear all about on the Questa Casa brothel tour, the oldest running house of disrepute in Australia just a couple of streets away.

Owner Luciano Vecchio took over the reins of De Bernales in 2019, revitalising his enduring love affair with regional Australia. Many would question his timing given the impending pandemic, as many venues struggled, but he did not fare too badly by capturing domestic travellers held captive in the State. Like most of Australia, Kalgoorlie is experiencing a housing shortage and savvy Luciano also added accommodation to this repertoire, by offering affordable stays at the nearby Charlotte House.

Luciano’s entrepreneurship is rather fitting, considering the restaurant’s namesake Claude de Bernales was instrumental in marketing the Goldfields to overseas investors during the 1930s.

The Fried Chicken Burger was well balanced with sweet onion relish, mixed greens, a healthy layer of tomato and juicy battered chicken breast nestled between a poppy seed bun. It was so moreish that any self-control was futile and I’m almost embarrassed to admit we did not stop there either, as the Chocolate Fondant beckoned with butterscotch ice cream and fresh fruit.

Open from 6am until late every day and with live entertainment on Friday and Saturday nights, the all-day menu keeps De Bernales busy around the clock. And with plans to open a beer garden and the addition of a balcony on Hannan’s Street, which seems to be the trend, this Australian bistro has firmly etched its way into the appetites of Kalgoorlie’s unpretentious community and visitors to the Golden Outback.

By Carmen Jenner

De Bernales Bar & Bistro 193 Hannan Street, Kalgoorlie Ph: (08) 9020 0333 www.debernales.com

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

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competition / subscription

Win a Kegerator courtesy of Spinifex valued at $1,200.00 T o celebrate the opening of Spinifex Brewery Cable Beach, we have teamed up with Brewmart Brewing Supplies to offer an amazing prize to a lucky Menu Magazine reader.

Win a Kegerator and a keg of your choice from Spinifex Brewing Co. These temperature-controlled kegerators offer the perfect solution for storing and dispensing your favourite beverages.

Experience the joy of pouring a perfectly chilled drink with ease and convenience.

For more information on Spinifex Brewing Co. go to www.spinifexbrewery.com.au For more information on Brewmart Brewing Supplies go to www.brewmart.com.au To enter please follow the instructions on the next page.

26

competition / subscription

Subscribe & Win WIN ONE OF 2 YAXELL RAN PLUS 20CM CHEF KNIVES, VALUED AT $299.95.

Crafted in the heart of Seki, the Japanese capital for sword-making for over 700 years, Yaxell knives are the epitome of timeless artistry.

With a rich heritage rooted in traditional craftsmanship, these knives have been honed to perfection through generations. The Yaxell Ran Plus blades in particular, are a testament to the fusion of ancient techniques and cutting-edge technology.

Visit www.kitchenwarehouse.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!

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WIN ONE OF THREE DOUBLE PASSES TO CITY FEAST THIS MARCH VALUED AT $70.

Indulge your senses at City Feast (previously City Wine) on 23-24 March at the new location, Wellington Square East, East Perth. With over 50 stalls featuring WA wineries, breweries, distillers and foodies, it's a feast you don't want to miss!

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

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o 1. Spinifex Kegerator Pack o 2. Yaxell Ran Plus Chef's Knife o 3. City Feast double pass o 4. Stewarts Restaurant high Tea for 2 WIN A HIGH TEA FOR 2 VALUED AT $138.

To celebrate winning the Gold Plate Award for best High Tea, Stewart's Restaurant are giving away 3 High Tea packages for 2.

We love baking our High Teas, our menu changes every day so we can make use of what’s in season. Real Food, made fresh.

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

Please post your cheque or money order (made payable to Eyers RockET) to Menu Magazine, P.O. Box 62, SCARBOROUGH WA 6922 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 July 2024.

Winners will be drawn on Friday 12 July 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.

27

coffee

BLACK COFFEE: Why and which way is best?

N

ot so long ago, I had some health issues and in the end, it was cutting milk out of my coffee that helped me feel better.

Adjusting to drinking my coffee black when I love my flat whites was a bit of a challenge for me, so I thought I would look into it more and ask a few barista friends, to see if there is a way to really enjoy a long black. I was also curious if it is true there are health benefits to drinking your coffee black.

Black coffee is consumed all around the world.

It is low in calories and contains caffeine with some nutrients, and may even offer a variety of health benefits. It has made a massive comeback in recent months which is partly due to the amount of people not being able to drink normal milk. It also adheres to a lot of diets and trends, but as Simon Maylor of The Naked Bean advises, it is an acquired way of drinking it, and it is not to everyone’s liking.

He says it is important that when making a long black you need to ensure your coffee and the coffee-making process is of quality.

A coffee in the morning offers stimulating effects that may help you feel more awake due to the caffeine hit, but for me, I just love the taste. It tells me my day is starting, helps me relax when I need to and keeps me warm when it is cold. Nic Armenis of Cranked

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Coffee believes black coffee is the best way to drink it, as you get to taste all the different profiles without it being diluted by the milk There are several ways to brew ground coffee, let’s take a look at them and see what my barista friends think.

Instant coffee. I find a spoonful of freezedried coffee such as Nescafe into a hot cup of water does the trick for me. It is consistent in flavour, smooth and easy. I find I can have 2-3 cups per day and it is cheap. Instant coffee is made by drying brewed coffee, eliminating the need to remove coffee grounds. All you do is add hot water to dissolve it. While it is convenient and cheap, most people agree it is not the tastiest way to enjoy black coffee.

Pour-over or drip. Hot water is poured over ground coffee in a paper filter and brewed coffee drips into the pot below. Most electric countertop coffee pots are pour-over style.

You can also purchase hourglass-shaped flasks that use cone-shaped filters. Dan Ash of Micrology prefers pour over, “It is really simple to make, very little equipment needed and can produce the tastiest coffee” he says.

French press. Hot water and ground coffee steep in a pitcher for a few minutes. Then,

a plunger is slowly pushed down forcing brewed coffee up while keeping the grounds trapped below. Many people claim this method releases the most flavour.

Percolator. Coffee and water are placed in the bottom of a specialised two-chamber pot on the stove. As the water boils, it’s forced up through the coffee grinds and brewed coffee

coffee water on hand, which will cut the bitterness and lower the temperature. I can only have one or two of these a day and find them expensive. I feel a little ripped off that I am not getting the latte art and milk texture that usually goes with a barista made coffee. Dan Ash of Micrology suggested a single origin coffee when made by a barista. He said what you need to remember is that with a long black, you cannot hide a bad coffee with milk.

What are the health benefits?

collects in the upper chamber. This method is commonly used for espresso.

Before the turn of the millennium, we would often share percolated coffee in the office.

I learnt quickly that it was not so great with milk, but it is smooth and easy to drink and I can have a few of these every day. It is also cheap, but does take a small amount of time to make and can be messy.

Coffee pods. Coffee pods offer a premeasured amount of coffee and are used in automatic machines like Keurig or Nespresso.

They are quick, easy and fuss-free but bad for the environment. You can purchase reusable coffee pods as an eco-friendlier option.

Iced. Iced coffee can be made from coffee brewed with any method. The coffee is chilled and typically served over ice.

Cold brew. Cold water and ground coffee is left to brew in the refrigerator, often overnight.

It is strained using a filter, cheesecloth or French press. Cold brew coffee generally tastes smoother and is higher in caffeine depending on the brew time. I recently purchased a carton of cold brew from Micrology. It is really refreshing on a hot day over ice.

Batch brew, or “batchie", is an automatic method of brewing coffee in large batches.

Batch brewers are small appliances that heat the brew water and then disperse it over the top of the ground coffee, which is held in the filter inside the filter cone; the brew falls into a carafe held at the bottom of the machine. I found this to be the smoothest way to have a long black. Dan Ash of Micrology has seen an increase in options like batch brew, cold brew and pour over coffee, with batch brew (filter coffee) now commonly offered in cafes around town.

Barista made long black is probably my least preferred as the flavours are inconsistent, and they are always too hot. Having ordered this coffee regularly at cafes for the past year, my tip would be to make sure you have some cold

Although coffee has been the subject of criticism over the years, it is a mostly a healthy beverage, especially if you avoid sugary coffee drinks. It contains small amounts of vitamins, minerals and polyphenols, the latter of which are beneficial plant compounds. One of these is chlorogenic acid, which may offer some health benefits like fighting inflammation and stabilising blood sugar levels.

Of course, the nutrient and polyphenol contents can vary depending on the brand, type of coffee and how it was brewed. Black coffee may reduce your risk of cancer, liver cirrhosis and type 2 diabetes. It also boasts energising and focus-enhancing effects. It is recommended however, that we should limit our total caffeine intake to about four cups (960 ml) of coffee per day.

Simon Maylor of The Naked Bean in Albany says most coffee drinkers do prefer their coffee over a milk type product, but 6% of his gross coffee sales are black coffees, but that is growing.

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WHOLESALE ENQUIRIES WELCOME

Maybe it is time we start experimenting with our coffee and give some different black coffee brews a go. You never know, it may become your new favourite, I know I am starting to enjoy it, the more I drink.

By Scott Arnold-Eyers “Drinking black coffee is, for me, the pinnacle of coffee purity. It allows the person drinking it to fully connect to the origin and really allow your senses to open up and appreciate the complexities and character of the coffee”.

House made sweets and treats.

The perfect place to enjoy some time with friends & family.

Dale Ralson, Two Cracks Coffee “I often start my day with a long black; I enjoy it with some honey for a little sweetness”.

Simon Maylor, The Naked Bean “Black coffee is often the preferred drink for coffee enthusiasts and connoisseurs, given the lack of milk allows for the intrinsic flavours and nuance of the coffee shine through”.

Dan Ash, Micrology "Black coffee has really grown in popularity due to the amount of people not being able to drink normal milk and it also adheres to a lot of diets and trends".

Nic Armenis, Cranked Coffee

Coffee roaster wholesale & retail Café Open mon-fri 7:30am-2pm Sat 7:30am-12pm (08) 9841 4225 242 Middleton Road, Albany

www.thenakedbean.com.au

29

beer

Peel Region

Brewery Trail

The Peel region is the smallest of the nine regions of Western Australia. Located south of Perth – it encompasses the shires of Boddington, Murray, Serpentine - Jarrahdale, Waroona and the City of Mandurah – which is Australia’s second fastest growing regional city. Little more than a decade ago, the region was a craft beer desert, but that is certainly no longer the case. Let’s go on a journey, starting in the south and heading north, visiting all seven craft breweries in the Peel region.

THORNY DEVIL BREWING COMPANY

BOUNDARY ISLAND BREWERY

Open Thursday to Sunday 10:30am – 4pm

Open weekdays 11:30am – late, weekends 8am – late

Thorny Devil is the region’s oldest and southern most brewery. After opening in 2011 as Cape Bouvard Brewery, a 2013 rebranding saw the name changed to Thorny Devil. In 2016, Thorny Devil launched a crowd-funding campaign when one of their brewing vessels ‘warped’ and were left 25 grand short when the bank would not approve a loan.

Thankfully, the campaign was a success and Thorny Devil lives on.

Today, the brewery is putting out an eclectic range of beers including their classic Local Lager, a 9% Choc-Maple Oak Aged Imperial Stout and a bush tucker series which features beers made with native ingredients, like the Bluetongue Kakadu Plum – a fruity, salty sour.

Heading into the City of Mandurah, we next arrive at Boundary Island Brewery, at the Mandurah Quay Resort. Owned by two local couples, the brewery, which overlooks the nearby Boundary Island, first opened its doors in early 2022. Boundary Island Brewery had a big 2023, winning the ‘Best New Exhibitor’ trophy at the Australian International Beer Awards, which they backed up two weeks later winning the equivalent trophy at the Perth Royal Beer Awards. The beers take their names from the brewery’s waterside location, including The Captain Pilsner, The Deckie IPA, Spiced Anchor Ginger Beer and Estuary Ale XPA.

WEDGETAIL BREWING CO. Open 7 days 10am – 10pm Heading north on Old Coast Road, our next stop is at Wedgetail Brewing in Bouvard. Operating as a wholesale brewery since 2016, Wedgetail started out selling kegs to bars and restaurants, before they began packaging their beers in cans. Their taproom was finally opened to the public in late 2023, with a full kitchen open from 12 everyday (though brunch and late-night toasties are always on offer). Wedgetail’s beer offerings currently include a Pilsner (made with NZ hops), Pale Ale, IPA, Hazy IPA and a Chocolate Oatmeal Stout.

ALL MALT BREWING Open weekdays 3:30pm – 9pm, weekends 11am – 9pm Affectionately dubbed a ‘Franken-brewery’, All Malt Brewing’s brewhouse is made with repurposed equipment from the dairy industry. The brewery relocated in mid 2023, after previously operating as Three Rivers Brewing Company (the business was sold in 2021).

Strong environmental credentials are a feature at All Malt Brewing: The brewery runs on solar power and uses much less water than most to make their beers, while the spent grain is used for chicken feed and the hops and yeast go into mulch for the local community garden.

The beer range focuses on traditional styles including a Pale Ale, Nut Brown Ale, Stout, Irish Red Ale, Kolsch and English Bitter. You will not find any screens here, instead the brewery regularly hosts live music.

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beer WHITELAKES BREWING Temporarily closed Head 20 minutes north on Mandurah Road and you will arrive at Whitelakes Brewing which overlooks the saline Lake Walyungup, from which it takes its name.

Open since 2016, Whitelakes is currently undergoing major renovations and plans to reopen in late 2024, when you can expect to see a huge beer garden, open kitchen, more car parking, indoor and outdoor dining and plenty of function spaces. In the meantime, Whitelakes beers can be found in good bottleshops.

The core range consists of a Draught, 100-Day Pilsener, Dark Lager, XPL (extra pale lager), Wit (Belgian-style wheat beer), Standard (English bitter), XPA and a Pale Ale.

KING ROAD BREWING CO. Open Monday and Wednesday 11am – 6pm, Thursday and Friday 11am – late, weekends 7am – late. Closed Tuesday.

Located in Oldbury, 40 minutes south of Perth, King Road is a family owned and operated brewery set on 90 hectares of farmland. Starting out brewing cider, King Road expanded into beer production in their own brewhouse in 2019. The brewery is a favourite for families with a big playground, indoor and outdoor dining areas and tasty, good value food and beverages. King Road produces a range of high quality, easy drinking beers including a Pale Ale, multi-award-winning Lager, Summer Ale, IPA and Stout, as well as a Ginger Beer and Apple Cider.

new flavours MIX UP YOUR MENU WITH

FOUND. LAB Open Wednesday to Sunday 11am – late The team behind FOUND. Lab had originally planned as a 1000-capacity brewery and multifunction venue at the Perth Girls School site in East Perth. However, faced with building delays they looked south to get the FOUND. journey started, setting up in Byford in mid 2023 (the East Perth venue is now slated for 2024). Head Brewer is Will Irving, the former Feral brewer responsible for their best-selling beer, Biggie Juice, among many others. FOUND. Lab has a core range of six beers: Super (hazy), Strong (pale ale), Crispy (lager), Easy (session ale), Crush (fruit sour) and Dark (nitro stout).

By Jeremy Sambrooks

Contact your local foodservice distributor to order or for more product information visit masterfoodsprofessional.com.au

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beer

Pilsener –

The Original Golden Lager T

he craft brewing revolution has popularised a variety of beer styles, especially hoppy pale ales and IPAs, but the most popular beers in the world are still fizzy yellow lagers, typically brewed in gigantic industrial breweries and owned by multinational corporations.

Sometimes referred to as ‘megaswill’, these beers are generally brewed to be as inoffensive as possible, providing refreshment but very little flavour. Lagers have not always been this way. The first lagers brewed in 15th century Bavaria would have been dark and had a distinctive smoky flavour thanks to the malting techniques of the time. It was not until 1842 that the golden lager was born.

The Pilsener style (also spelled Pilsner and commonly abbreviated to Pils), takes its name from the Bohemian city of Plzen (Pilsen in German) where the beer was produced by the Bürgerbrauerei (citizens‘ brewery), which later changed its name to Pilsner Urquell. The brewery recruited a Bavarian brewer named Josef Groll who produced the first batch on 5 October 1842. The combination of Plzen’s soft water, Moravian barley malt, Saaz hops from nearby Žatec and Bavarian-style lagering (cold storage), resulted in the world’s first clear, golden beer. The name ‘Pilsner Urquell’ was adopted in 1898 and translates to ‘the original source at Pilsen’.

Pilsner Urquell proved very successful and pale lagers gradually spread across the globe becoming the most popular form of beer, a title they hold to this day. It is important to note, however, that while all Pilseners are pale lagers, not all pale lagers are Pilseners. The Brewers Association (BA) Guidelines list five beer styles that bear the Pilsener name: Bohemian-style Pilsener, German-style Pilsener, American-style Pilsener, Contemporary American-style Pilsener and International-style Pilsener.

Bohemian-style Pilseners are golden in colour and usually topped with a large, dense head of white foam. They feature slightly sweet biscuity and bready malt flavour, balanced with medium bitterness and a spicy hop character. These beers tend to be medium in body and have a near-perfect balance of malt and hops. Good West Aussie examples include Rocky Ridge Pilsner, White Lakes 100 Day Pilsener, Otherside Bohemian Pils and Innate Heirloom Czech Pilsner.

German-style Pilseners tend to be lighter in colour, straw to pale gold, with a lighter body and drier finish than their Bohemian counterparts.

Light bready malt gives way to medium-high bitterness with noble hop aroma and flavour that may be floral, herbal and spicy. Last Drop Pilsner, Cowaramup Pilsener and White Lakes Draught are wonderful local examples of the style.

For some insight into what makes a great traditional Pilsener, I spoke with Damien Bussemaker, the Head Brewer at Bailey Brewing Co. in the Swan Valley. Damien started making Pilseners as a home brewer, then brewed them for five years at Elmar’s in the Valley (which has since closed), before moving to Mash Brewing, Ogden’s at the Windsor Hotel and now Bailey. “Oddly I love the fact that Pilseners are very unforgiving to the brewer,” explains Damien. “They need attention to detail, healthy lager yeast, patience and of course quality ingredients.

If you want to rush a Pilsener, forget it, they are best after the required amount of lagering.” Bailey Draught is a superb pale lager that could be considered an International Style Pilsener, though it also borders the Munich Helles and Dortmunder styles.

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Introduces Slovenian built American-style Pilsener, sometimes known as Pre-Prohibition Pilsener, an historical beer style that is rarely brewed in modern times. These beers were similar to Bohemian-style Pilsener, but brewed with up to 25% corn or rice. Contemporary American-style Pilsener is identical, but allows for brewing with a wide range of hop varieties. American-style Pilseners have not gained popularity in Australia, so local examples are few and far between. On the other hand, Contemporary Americanstyle Pilsner has become something of a catchall for pale lagers that do not fit the guidelines for the classic Pilsener styles. A good example is King Road Pilsener, which uses Nelson Sauvin hops from New Zealand.

International-style Pilsener can be described as sitting between German Pilsener and Australian-Style Lager, or as a German Pilsener with reduced hop aroma and bitterness. Beers that fit this style include mega brewery lagers such as Asahi Super Dry and Peroni, as well as local craft-brewed lagers like Gage Roads Pipe Dreams and Bailey Brewing Draught.

A recent trend among craft breweries that greatly appeals to this Pilsener lover is the long lagered Pilsener. There is something of an arms race going on to see which breweries will lager their Pilsener the longest, with local releases including Whitelakes 100 Day Pilsener, Nowhereman 123 Days Later Pilsner and most recently, Phat Brew Club’s 180-Day Pils, Crispy boii. It is worth noting that these are expensive beers, especially when factoring in the opportunity cost of locking up a tank for a long period of time. In the words of Travis Moore, General Manager at Phat Brew Club, “Pilsener is a style where there is nowhere to hide, so it’s considered a benchmark for how good a brewery is, by many in the brewing industry.”

200 litre to 500 litre two vessel plug and play breweries – ready to go straight out of the box.

By Jeremy Sambrooks

500 litre to 3000 litre multi vessel systems built to order.

33

wine

What lies beneath I

am standing with Tom Wisdom, owner of Plantagenet Wines, in the underground cellar at Samson House on Cliff Street Fremantle.

It’s the oldest cellar in WA and for Tom, it is a special place. You see, Tom is a descendant of brothers Lionel and William Samson, who helped build the colony back in 1829.

It is hard to imagine what would have gone through the minds of Lionel and William as they stood on the banks of South Beach in 1829 after months at sea. I wonder if they would think it was kismet that after decades of being the largest liquor and wine importers in the country, their business would intertwine with Plantagenet Wines, the first winery in WA’s Great Southern region.

Plantagenet Wines was established when wine maker Tony Smith planted vines at Mt Barker in 1968. In the 1970’s, Samson & Sons purchased part of the winery, owning it outright some years later. In 2021, it was sold to Tom and his wife Jo, and today Plantagenet remains one of WA’s iconic wineries, befitting the legacy of an iconic WA family.

That brings us back into the cellar on Cliff Street, where I am listening to Tom as he talks me through the family history. While I listen, I run my hands over the exposed bricks, wondering about the stories lying hidden in these walls. Built in the 1890’s, it was once a space holding the treasures that built a

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colony, now it holds board meetings and wine appreciation nights.

I imagined the Cliff Street cellar to be like the shadowy catacomb-like cellars of France with their low-pitched ceilings, dancing candlelight and row upon row of dusty bottles. This is not what I discovered when I visited. As I stepped down the narrow staircase, a room opened out, teeming with natural light from ground level windows under a low hung ceiling with beautiful exposed wooden beams.

Looking around, the first thing I noticed was a series of wine bottles laying against a wall in chronological order, telling the story of Plantagenet Wines. Covered in dust, with the labels on display, they lay in beautiful fragility.

There were old dusty spirit bottles, baskets and flagons, yet while they are a wonderful display of history, we are brought back into today with a large wooden board table and modern amenities.

This heritage listed cellar is not open to the public, but there are other historical cellars in WA which are, also holding remarkable stories of family, community and even the odd bushranger.

Nikola Estate is one of the oldest wineries in the State. Once known as Houghton’s, it is famous for being where bushranger Moondyne Joe was captured. He had been

hiding out in the nearby hills and broke into the cellar to grab some supplies. Perhaps a little day-drunk, he wandered out into the daylight to be greeted by police who were there on an unrelated matter. The cellar is now restored into an elegant function space with a plaque telling Moondyne’s story, mounted proudly on the wall.

Just up the road is John Kosovich Wines, with the only underground tasting room cellar in WA. In 1922, Croatian brothers Ivan, Mate and Nikola purchased land in Baskerville and planted grape vines. In 1927, the brothers with some neighbours, dug out the underground cellar by hand. A large tree was felled and the handmade broad-axe used to shape the supporting beam is on display.

There is ornate woodwork in the ceiling, built that way for strength. It is so beautiful, along with the bottle racks made by the family over time. Vintage wine-making equipment sits quietly in the corners and then there are the stories. Ray, the eldest son of John Kosovich, pointed to a corner of the room, telling me that was where his grandfather Jack was born.

It was the coolest, most comfortable room to be in in those days.

The Mundaring Weir Hotel in the hills was built in 1898 to house workers constructing the WA water supply. During WWII, the Weir became an enemy target, so the hotel was

More interesting is the urban legend of the tunnels rumoured to have extended from a bricked-up entrance in the cellar to the River. Older locals swear they played in them as children, and while an archaeological assessment and excavation in 2020 found no evidence, these tunnels very much exist in folklore. There are even rumoured tunnels connecting the Rose & Crown to the cellar of 124 Swan Street – now known as the Copper & Oak Liquor Store.

Stories don’t have to be true to hold power, and that’s the beauty of an urban legend, the uncertainty creates tension in the story we’re telling. Well, real or not, what we do know about the Rose & Crown is there is supposedly a resident ghost who walks down to the cellar most days, so be sure to say “hi” when you visit.

camouflaged and part of the cellar turned into a bomb shelter. Nowadays, it is the kitchen for the downstairs café.

Over time, the lens through which we view the world changes. Once closed and forgotten spaces, cellar doors are now opened up providing intimate settings where people celebrate milestone events, much as you would see at Nikola Estate. Then of course there are places like the Rose & Crown.

Located in Guildford, the Rose & Crown, built in 1841 by convicts, is WA’s oldest operating hotel. According to a 1952 newspaper column, the cellars and storerooms were “comodeous” and had their windows “barred against marauders”, needed in those early days as “there was a big convict depot nearby.”

Back in Fremantle, the Union Store Building – built in 1895 on bustling High Street – sold everything from groceries to sporting goods.

Here, there’s an underground storeroom where you’ll find up to 100 signatures and drawings dated from at least 1898 to the present day, scratched into the wooden bearers and joists by employees and visitors to the building.

I believe our story stays within the spaces we’ve inhabited. Some are retold through lore, helping us better understand those who came before, and many remain lost through time. There are many more stories of historical cellars here in WA – we’ve only touched on a few. If you have any to share, be sure to get in touch, we’d love to hear them.

By Sarah Schmitt

GOURMET FOODS AND LIQUOR SPECIALIST 231 OXFORD ST LEEDERVILLE WESTERN AUSTRALIA 08 9444 9644

GOURMET FOODS AND KITCHENWARE 72 LAKE ST NORTHBRIDGE WESTERN AUSTRALIA 08 328 1877

www.the-re-store.com.au35

health

Female Athletes' Nutrition: Achieving High Performance T

he world watched the Matildas incredible performance on the football field during the 2023 World Cup. The intense pressure these elite athletes were under made me wonder how they manage their nutritional needs to align with their fitness goals. The Matildas love to carb-load with spaghetti before a big game and Sam Kerr loves coffee, and avocado toast. It takes a lot of discipline to compete at an elite level, so we asked four elite female athletes from very different sports tell us how they use nutrition for high performance.

I’m aiming to have a healthy relationship with food. To stay on track, I count macros and calories, using the Easy Diet Diary app.

Agata is a world champion body builder and from her we learn that a very disciplined approach is needed. Ultra-runner Lucy is incredibly wise and intuitive, and proof that it is possible to be a successful plant-based athlete. Jane works full time while being a Hockeyroo and is testament to the strength women need to successfully navigate competing responsibilities. Paralympic Champion Ella, has to adapt her training and nutrition to maintain her elite standard of fitness and skill within the constraints of Autism and Cerebral Palsy.

3. What are your go-to meals/snacks pre-event, during and postevent?

The key message from these very different athletes is essentially the same, invest in your health, listen to your body, feed it real food you enjoy and rest it. It is really that simple.

WORLD CHAMPION BODY BUILDER AGATA VAN NELLESTYN

2. How do you adapt your nutritional regime to where you are in a training cycle?

Depending on what phase I am in or what my current goal is - either putting on muscle or losing body fat - I will eat deficit, maintenance or surplus.

One favourite meal or snack all year around is anabolic sticky rice coconut rice with egg whites, mango and sugar-free maple syrup.

4. What does your typical daily training/eating routine look like?

First thing in the morning - either coffee (black with dash of almond milk) or OxyShred.

For breakfast I’ll have an egg white omelette with two pieces of gluten-free toast or an English muffin with avocado and tomato.

My second coffee – in off-season an almond latte, during competition prep, a long black with sugar-free vanilla syrup or liquid stevia.

My pre-workout snack is anabolic sticky rice. Then I do my workout, and post workout have 250g jasmine rice with 2 cans of tuna and greens. For dinner I’ll eat what I feel like.

5. What considerations do you make in your nutrition plan when your body is recovering from injury?

Your calorie intake depends on energy expenditure, meaning how much movement you do during the day, not just the type of workout, but your general overall movement. That’s what I consider when I count the calorie intake and macros for my clients.

6. How do you manage your training regime and nutritional needs around your menstrual cycle.

Personally, I don’t have particular cravings around that time of the month however, if I’m just getting more hungry, I allow myself to have more snacks, but it doesn’t mean I stuff myself with chocolates and donuts. If these are sugar cravings, I’ll go for healthy snacks like a piece of vegan chocolate, fruits, low calorie vegan ice cream, drinking protein water or shakes, snacking on protein bars.

7. What is your go-to treat or cheat-meal?

Agi is a body building pro across both Sports and Fitness Model divisions, as well as being the 2017 National and 2019 World Champion. Agi’s personal coaching style is about simple, easy to follow routines to help people be the best versions of themselves.

As a mum, her focus is also on how to get the best out of your body post-partum.

1. What is your food philosophy?

I don’t follow any specific diet. I believe in balance as I love food and

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I try to have and also teach my clients they don’t have to remove favourite things from the diet, but smartly balance them in their nutrition. So my husband and myself have Grill’d burgers once a week for dinner on our leg day, and Turbo Sushi on Fridays . These are our weekly go-to treats, still tracking them.

8. What’s your favourite home cooked meal?

Homemade burgers and homemade sweet potato fries in the air fryer and my anabolic French toast.

ULTRA-RUNNER LUCY BARTHOLOMEW

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Lucy is a professional Ultra Trail Runner in Team Salomon. She ran her first ultra-marathon aged 15 alongside her dad and since then has run many of the greatest ultra running events across the world. She spoke to me just before competing in the UTMB, the most famous and one of the most challenging 100-mile ultra-races in the world. Incredibly, Lucy came in 10th and then went off to compete in a triathlon. Lucy is a plant based athlete and has written an e-cookbook called Sustain Your Ability.

REQUEST FREE SAMPLES FOR YOUR FOOD VENUE

1. What is your food philosophy?

My philosophy with food is to give my body what it needs to feel at its best. Most of the time, that means very natural and close to the earth/minimally processed. I do my best to eat as vegan as possible, but sometimes I’ve found myself in a position where the options aren’t ideal. I’ll always opt to look after my body rather than not eat at all. For me, the benefits are feeling good in both body and mind and that I’m making decisions based on my ethics and values.

2. How do you adapt your nutritional regime to where you are in a training cycle.

Actually, nothing really changes! I always eat the same things I love, and I know that works for me. On the higher training days, I eat more when I’m done. I have a mantra of “Sometimes too much, always enough, never not enough.”

3. What are your go-to meals/snacks pre-event, during and post-event?

My morning routine doesn’t shift too much, it’s always a version of oats.

My snacks probably resemble meals to most people with hummus and crackers, sourdough avocado toast and cereal.

Post-race is usually something salty and warm such as hot chips, a burrito or a pizza never miss.

4. What does your typical daily routine look like?

I wake up around 7am, eat breakfast, train for 2-3 hours, eat a second breakfast, do some work/coaching or play with my dog, eat lunch, head out for a second training of 1-2 hours, then maybe a snack or dinner with dessert before winding down with tea and heading to bed around 9-10pm. There’s a lot of wiggle room for adjusting, but the basics remain the same: rise, run, rinse, replenish, repeat.

5. What considerations do you make in your nutrition plan when your body is recovering from injury?

I believe my lack of history with injury is due to having a good handle on my nutrition, timing of my meals and ability to rest just as hard as I train. When deciding to follow a plant-based diet, I read a lot to

MADE

@welovebuds

welovebuds.com 37

health educate myself and I make sure to consume many varieties of protein, fats and carbs and focus on eating enough of everything to allow my body to repair, replenish and rebuild stronger.

6. How do you manage your training regime and nutritional needs around your menstrual cycle.

My cycle doesn’t change much for me in my training or my diet. I do find myself eating more when I have my period, and I crave a lot more sweets and chocolate. I honour these feelings and give my body what it wants and needs. In training, I’m aware of how my body feels, and give myself a lot of grace during the times I struggle to run as far or as fast.

I see getting my period as a high five from my body for looking after it well and a green light to keep going.

7. What is your go-to treat or cheat-meal?

Nothing is cheating to me! I absolutely love a good sourdough pizza.

8. What’s your favourite home cooked meal?

I love cooking a good curry or lentil Dahl with rice and home baked naan bread. Especially if I have the time to make the curry paste myself, that’s the next level!

HOCKEYROO JANE CLAXTON

3. What are your go-to meals/snacks pre-event, during and postevent?

Usually our competitions span over several weeks rather than a single day, so you have to be conscious of not over-fuelling. But on a typical “game day” I stick to simple, easy to digest foods like porridge. I also try to get some form of electrolyte as I’m a very salty sweater so need get the sodium in leading into games. During the match I’ll have a caffeine gel, lollies for that extra sugar hit, and water. Post event I love a choccie milk and crave salty foods (due to my sweat content). I try to throw in a lot of carbs, especially when we may be backing up with a game the next day.

4. What does your typical daily training/eating routine look like?

Because I balance full time work and training, this can sometimes be inconsistent during daily training (on tour all our meals are provided so it’s very easy). I have the same breakfast all year round; porridge with berries and coffee.

I’m on the go all day at work so I have snacks and lunches that are easy, tinned tuna and pre-made salads are my go-to, with Carmen’s protein bars, strawberries/other berries, Jatz biscuits with cheese, apple and peanut butter for snacks.

For dinner I focus on quick and easy as I’m always short for time or tired. There is some form of protein with salad or vegetables, packet rice or sweet potato mash. And of course a sweet treat to finish, as you always have to end your day on a high.

5. What considerations do you make in your nutrition plan when your body is recovering from injury?

I’ve been injury-free for the majority of my career. Our bodies are so highly monitored in various ways as athletes, so I think you just do everything in moderation rather than restriction. I would rather still enjoy everything I usually eat.

6. How do you manage your training regime and nutritional needs around your menstrual cycle.

After eleven years of being “elite” it’s probably shocking that this has never been front of mind. I’d say the foods I have don’t vary across a monthly cycle.

7. What is your go-to treat or cheatmeal?

Jane is one of the Hockeyroos’ most experienced players, having represented the Hockeyroos over 200 times since making her 2013 debut. She is a dual Hockeyroos Player of the Year, Commonwealth Games and Champions Trophy gold medallist and will be looking to compete in the in the 2024 Olympic Games in Paris. Off the pitch, Jane is a qualified Occupational Therapist.

1. What is your food philosophy?

I am strongly against any form of calorie or ‘diet’ type mentality/ preference. I want to enjoy the food I eat, although I do have a pretty strict rule that every dinner should always end with a sweet treat.

2. How do you adapt your nutritional regime to where you are in a training cycle?

My food intake naturally comes with my decrease and increase in load.

The more I’m doing the hungrier I am and vice-versa. I do follow my body in this regard. Competition is more based around what will work well in my stomach, so eating foods that don’t cause too many gut issues. Often this is focused on simple carbs and proteins and avoiding acidic foods. My daily training diet varies a lot more and is usually based on recent cravings.

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Tiramisu. Gosh I love that stuff. I’d have it every day of the week if I could. In our house we have burger Fridays, that’s a highlight of the week. But I never see it as a “cheat meal” otherwise you can get the guilts rather than just enjoying the food.

8. What’s your favourite home cooked meal?

Japanese poke bowl. Mine has sesame crusted tuna steak, edamame beans, ginger, soba noodles, greens, sesame dressing and Kewpie Mayo.

PARALYMPIAN ELLA PARDY Ella has Autism and Cerebral Palsy and is a two-time Paralympian and bronze medallist at Rio 2016. She competes in athletics, 100 and 200m sprints, and is now aiming for the 2024 Paralympics in Paris. In addition, Ella has represented Australia in multiple world championships, including the Commonwealth Games.

1. What is philosophy?

your

food

High Performance to me means using real foods rather than supplements.

I’m pescatarian so I eat wild, white, non-farmed seafood.

I only eat free-range eggs, am lactose and gluten free, and avoid colourings and additives. My food is mainly non-processed whole foods with lots of vegetables, fruit and loosely based around the FODMAP diet to avoid some foods that are triggers. Due to Autism, my diet was very limited. Certain textures made me gag and green veggies I used to find repulsive. But when I broke my ankle in 2013, mum said it wouldn’t heal, so I had to change my diet. As a result of that and rehab, in the second event I competed in I was 0.06 seconds off the 100m T38 world record at the time. So I take my diet absolutely seriously.

Fit for you

2. How do you adapt your nutritional regime to where you are in a training cycle?

When I’m in competition mode with fewer training sessions, that means I don’t need my post-training session recovery proteins. My main meal is reduced by whatever percentage necessary and I stay well hydrated.

3. What are your go-to meals/snacks pre-event, during and postevent?

Pre-event, if the timing of the event means a normal meal has been missed, it’ll be some part of that I missed, most likely the carbohydrate content.

4. What does your typical daily training/eating routine look like?

I’ll eat a normal breakfast, lunch and dinner to fuel and nourish me, but my main meal is at lunchtime because it’s the best time for digestion.

It’s often baked fish, vegetables and pulse curries or gluten free pasta, rice or sweet potato.

For training, in the morning I’m usually in the gym on a bike and doing drills. Then I’ll have a post-recovery Hasta vegan protein drink with lactose free milk.

For snacks, I like a milky coffee, popcorn and my treat is two pieces of Lindt 70% dark chocolate. In the afternoon, I’ll do a swim or track session, then have post recovery protein before a light evening meal with slow pressed juice.

5. What considerations do you make in your nutrition plan when your body is recovering from injury?

My ankle fracture is a great example of listening to what your body needs. I gave it fresh, non-processed ingredients so my body could do what needed to be done to heal.

6. How do you manage your training regime and nutritional needs around your menstrual cycle.

Everyone is different, but hydration and physical activity is what works for me.

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8. What’s your favourite home cooked meal?

My nanny is an amazing cook and Sunday is my only rest day so for breakfast, she makes me any variety of Indian flat breads chapati/ paratha/poori or spinach thepla. To die for.

By Sarah Schmitt

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entertainment

Everyone wins!

The boom of competitive socialising T

he entertainment landscape is changing and people are looking for fun and engaging ways to socialise with one another in this post-pandemic world. It is called competitive socialising and when you have got a venue custom-designed to offer fully immersive experiences with curated food and beverages that look perfect on your socials, well, it is game on.

No longer satisfied with just dinner and drinks on a Saturday night, younger people in particular are seeking the highly social and interactive elements of competitive socialising, combining fun, competitive activities with socialising. Traditionally, you might think of ten pin bowling. More recent and immersive experiences you may know about in Perth are Flight Club by NightOwl Entertainment, who own a number of other venues around town. At Flight Club you play darts in a fun way, you will find Shuffleboard at the Breakwater and enjoy a game of bowling while hanging out at The Lookout in Scarborough.

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Holey Moley Mini Golf by Funlab is another immersive venue in town and Archie Brothers Cirque Electric is a one stop entertainment destination, offering a range of experiences from dodgems to virtual reality. By the time you read this, the Hijinx Hotel will have opened in Karrinyup, where you can expect to enter a multi-sensory hotel experience.

These concept venues are designed to make you ‘switch off’ from real life while spending time with people you care about. They have even become a trending ‘date-night’ destination.

Funlab Acting CEO and Chief Growth Officer, Blaise Witnish points out that competitive socialising has been around since the 15th Century. “People used to go to the pub back then and throw darts”. But she says that in 2021 competitive socialising increased by nearly 400%, thanks to the isolation we experienced during the global pandemic.

People felt a desperate need to connect, “to come together, share moments and create memories”. Blaise says.

Our need to compete goes back to survival and natural selection millions of years ago.

Fast forward and the need to compete is still seen everywhere. The ancient Greeks created the Olympic Games and these days, we compete daily from our suburban streets, to workplaces and the modern sports field.

The difference however, between the footy field and competitive socialising is the lack of ‘real’ competition. It is about fun and sure, there will always be ‘that’ person who is a bit ‘extra’, competitiveness is a spectrum after all. For example, when I play Mario Cart with my family I suck, so my goal is just to finish.

Meanwhile, my family smash each other repeatedly, but there is laughter and joy when they do that.

Our interactions with one another seem more meaningful post-COVID and emphasis now seems to be on quality over quantity. When we experience joy with people we care about there is an instant dopamine hit that makes us feel good.

While the pandemic impacted the way we view our life in a positive way, research has found Gen Z’s are the loneliest generation to date. This can be directly linked to frequent life changes, but it is also got a lot to do with their relationship with social media.

We all do it, we tune out of life while we scroll on our phones. Apps are designed to trigger our brains to release dopamine, making us want more, so we keep on going. Communication has become texting and group chats are the norm. It is just quicker and easier than making time for a physical conversation.

However, CEO of the FunLab Group Michael Shreiber says “We’ll never be replaced by the

as a marketing tool. So it is important that every part of the immersive experience, from the moment you arrive, to when you leave, is curated to maximise the influence.

For Funlab, every moment of the guest experience is a well considered and researched moment, right down to the food and drinks that are visually beautiful and unique so they are ‘TikTok’ and ‘Instagram’– able. Curating cocktails to a particular venue creates nostalgia, making everyone want one.

And it works, just look at the popularity of these concept venues with people of all ages.

So I guess the next question is, where do we go from here?

Perth’s leading artisan grocer Fresh WA Produce • Gourmet Grocery • Chef-made Meals • Artisan Salads • Barista Coffee • Delicatessan • Desserts • Butcher • Florist • Fresh Seafood • Fresh Organic Produce

internet, you can’t stream us and you can’t download us.” Immersive moments have to be physically experienced and Funlab concept venues are also not designed for single play. In fact, if a guest comes into a venue alone, the staff will play with them.

Mark Twomey, Manager of the Breakwater at Hillarys Boat Harbour has noticed the change in consumer behaviour throughout his years working in the industry. "People expect more", he says, "they are looking for a fun immersive experience that offers a food and beverage option, which when expertly curated becomes part of the storytelling". And then of course, they want to share their experiences with their online followers.

The use of social media is a critical part of the storytelling for concept venues. People want sharable moments and the food and beverage component is part of this. Looking around your local café, you will notice people photographing their meals. What do they do with their images? Who knows, but #cocktails has over 35 million posts and since the pandemic we are even more obsessed with sharing our food on social media with over 400 million posts tagged #food.

With our love of sharing online, it is no surprise that venues use guests posting to social media

The retail industry has started creating immersive entertainment experiences, thanks to the post-pandemic drive to bring people back into shopping spaces. Rebel Sport at Lakeside Joondalup has a basketball court and soccer pitch to hang out in. We are also starting to see a blurring of lines between the use of technology within the physical space of a concept venue.

There is no doubt our experiences will continue to evolve as the understanding of our driving needs increases. This will allow us to invest more creatively and deeply in our lives, making the most of the moments we get with our friends and family.

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

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awards

The Winners – 2023 GOLD PLATE AWARDS

O

n Monday 30 October 2023, The President of The Catering Institute Vicki Mayell and Chairperson of Gold Plate Judges Robin Clarke welcomed guests to the 57th Gold Plate Awards. Along with over 630 industry people from the Kimberley’s to the Swan Valley and the South West, guests enjoyed an evening of celebrations at the Crown Grand Ballroom.

The evening provided a spirit of excitement and anticipation as those restaurants that have shown a commitment to providing food and service excellence, were rewarded and suitably acknowledged by their industry peers.

The Prix d’Honneur awards that were presented at this at year’s ceremony for winning three years in a row and taking out the 4th year were: Seafood Dining - Blue Manna, DUNSBOROUGH Venue Caterer – Corporate – Optus Stadium

Minister for Agriculture and Food, to Swell Mullaloo Beach, MULLALOO. This award was based on the highest percentage in the judging process. Also presented was the Chair of Judges Award to the Grand Orient (Melbourne Hotel), PERTH. Here are the winners and finalists.

Tourism – C Restaurant, PERTH

GOLD PLATE AWARDS

Restaurant within a winery – Sandalford Winery, CAVERSHAM

BEST LICENSED CAFÉ

Unlicensed Asian – Andly Private Kitchens, LEEDERVILLE The highly coveted Premiers Award was presented by the Hon Jackie Jarvis MLC,

WINNER – Swell Mullaloo Beach, MULLALOO Skeetas Restaurant & Café, GERALDTON Lo’s Café & Dining, KARRATHA Dux Café & Restaurant, COMO Bistro By The Dam, JARRAHDALE Wood & Stone Café, MANDURAH UNLICENSED CAFÉ WINNER – Finlay & Sons, INGLEWOOD Orchard Espresso, ROLEYSTONE The Good Egg, BUSSELTON Social Manna, VICTORIA PARK Taylor’s in the Valley, MIDDLE SWAN Little French Nest, FREMANTLE

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LICENSED CHINESE WINNER – Silks Chinese Restaurant – Crown Resort, BURSWOOD Grand Orient – Melbourne Hotel, PERTH LICENSED ASIAN WINNER – Lotus, HIGHGATE

Leaders in Foodservice

Ki Ri Japanese, SHENTON PARK Lucy Luu, MT HAWTHORN Emily Taylor – Warders Hotel, FREMANTLE RESTAURANT WITHIN A TAVERN/PUB WINNER – Inglewood Hotel, MT LAWLEY Shamrock Hotel, GREENBUSHES Odin Tavern, BALCATTA BEST COFFEE SHOP WINNER – Social Manna, VICTORIA PARK Orchard Espresso, ROLEYSTONE

Thai Orchard, MT LAWLEY Arirang Korean BBQ, KARRINYUP UNLICENSED ASIAN WINNER – Dusit Cottesloe, COTTESLOE Divine Indian, ALFRED COVE Mai Thai, ALFRED COVE Delhi 6 Authentic Indian Restaurant, CANNINGVALE

Bistro By The Dam, JARRAHDALE

NEW WAVE DINING BEST HIGH TEA

WINNER – Arirang Korean BBQ, KARRINYUP

WINNER – Stewarts Restaurant at Brookleigh Estate, UPPER SWAN

Baileys Brewing Co, HENLEY BROOK

Firewater Grill – The Duxton Hotel, PERTH The Crown Resort, TWR, BURSWOOD C Restaurant, PERTH The National Hotel, FREMANTLE Purple Gates Bistro, CARABOODA

SERVING YOU

Dusit Cottesloe, COTTESLOE BEST PIZZA – REGIONAL WINNER – Nicola’s Ristorante, BUNBURY Swings and Roundabouts, YALLINGUP Shamrock Hotel, GREENBUSHES BEST PIZZA – METRO WINNER – Ischia Restaurant, HIGHGATE Baileys Brewing Co, HENLEY BROOK

MBL Food and Packaging 3-5 Vulcan Rd Canning Vale, WA 6155

08 9334 9600

Sandalford Winery, CAVERSHAM Two Mad Tuscans, HIGHGATE Purple Gates Bistro, CARABOODA Bistro Bellavista, EAST PERTH

LICENSED INDIAN WINNER – Saroor, FREMANTLE Chakra Restaurant, INGLEWOOD Copper Chimney, FREMANTLE

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awards TAPAS/SMALL BAR WINNER – Fiorita Wine Bar & Restaurant, KARRATHA Exchange Bar, WEST LEEDERVILLE La Vie Champagne Bar – Crown Resort, BURSWOOD EXCELLENCE IN HEALTH WINNER – Fishbone Wines, WILYABRUP Swell Mullaloo Beach, MULLALOO Rambla on Swan, SOUTH PERTH Sandalford Winery, CAVERSHAM C Restaurant, PERTH Firewater Grille – Duxton Hotel, PERTH

RESTAURANT/CAFÉ WITHIN A WINERY – METRO WINNER – Pinelli Estate Winery Restaurant, CAVERSHAM Black Swan Winery & Restaurant, HENLEY BROOK

STEAKHOUSE/BBQ OR GRILL WINNER – Firewater Grille – Duxton Hotel, PERTH Rustlers Steakhouse, ALBANY Pan and Grill, BUSSELTON

WINE LIST OF THE YEAR WINNER – C Restaurant, PERTH Emily Taylor – Warders Hotel, FREMANTLE Fiorita Wine Bar & Restaurant, KARRATHA La Vie Champagne Lounge Bar – Crown Resort, BURSWOOD Modo Mio – Crown Resort, BURSWOOD Rusty Fig, PERTH

BEST BREAKFAST REGIONAL

Sentinel Bar & Grill, PERTH Firewater Grille – Duxton Hotel, PERTH

WINNER – Wood and Stone Café, MANDURAH

EUROPEAN/ MEDITERRANEAN DINING

The Good Egg, BUSSELTON

WINNER – Modo Mio – Crown Resort, BURSWOOD

Lo’s Café & Dining, KARRATHA

Sandalford Winery, CAVERSHAM Fishbone Wines, WILYABRUP

Nicola’s Ristorante, BUNBURY

BEST BREAKFAST METRO

C Restaurant, PERTH

Café Nocello, COCKBURN

WINNER – Dux Café & Restaurant, COMO

Firewater Grille – Duxton Hotel, PERTH

Gioia on the River, EAST PERTH

Bailey Brewing Co, HENLEY BROOK

Silkwood Estate, CHANNBEARUP

Jawhara, PALMYRA

Swell Mullaloo Beach, MULLALOO

SEAFOOD DINING

Taylors in the Valley, MIDDLE SWAN

WINNER – Art of Seafood, EAST PERTH

Finlay & Sons, INGLEWOOD

Wharf Restaurant, Broome

Social Manna, VICTORIA PARK

Fitzgerald Seafood Restaurant, NORTH PERTH

Little French Nest, FREMANTLE

FRESH PRODUCE AWARD WINNER – Sentinel Bar & Grill, PERTH Rusty Fig, PERTH Rambla on Swan, SOUTH PERTH

De Bernales, KALGOORLIE

MODERN AUSTRALIAN DINING WINNER – Rambla on Swan, SOUTH PERTH Firewater Grille – Duxton Hotel, PERTH

BEST BREWERY

Inglewood Hotel, MT LAWLEY

WINNER – Bailey Brewing Co, HENLEY BROOK

Wood and Stone Café, MANDURAH

Black Brewing Company, WILYABRUP Phat Brew Club, WEST PERTH

FAMILY DINING WINNER – Rustlers Steakhouse, ALBANY Bailey Brewing Co, HENLEY BROOK Nicola’s Ristorante, BUNBURY Sandalford Winery, CAVERSHAM Birdie Restaurant, PORT KENNEDY VENUE CATERER’S AWARD – WEDDING WINNER – Novotel Vines Resort, THE VINES

RESTAURANT/CAFÉ WITHIN A WINERY – REGIONAL WINNER – Silkwood Estate, CHANNYBEARUP Fishbone Wines, WILYABRUP Wise Wines, EAGLE BAY

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WINNER – Sandalford Winery, CAVERSHAM Bailey Brewing Co, HENLEY BROOK VENUE CATERER – CORPORATE WINNER – Perth Convention & Entertainment Centre, PERTH

food Sandalford Winery, CAVERSHAM Indigo Bay Events, LATHLAIN TOURISM RESTAURANT REGIONAL WINNER – Wise Wines, EAGLE BAY Black Brewing Company, WILYABRUP Swings and Roundabouts, YALLINGUP TOURISM RESTAURANT METRO WINNER – Sandalford Winery, CAVERSHAM Rambla on Swan, SOUTH PERTH Bistro by the Dam, JARRAHDALE Purple Gates Bistro, CARABOODA

LICENSED CASUAL DINING – REGIONAL WINNER – De Bernales, KALGOORLIE Skeetas Restaurant & Café, GERALDTON

Stand out through unforgettable quality.

The new Pacojet 4.

Nicola’s Ristorante, BUNBURY Fiorita Wine Bar & Restaurant, KARRATHA Silkwood Estate, CHANNYBEARUP Blue Manna Bistro, DUNSBOROUGH Swings and Roundabouts, MARGARET RIVER Wood and Stone Café, MANDURAH

NEW RESTAURANT WINNER – Lucy Luu, MT HAWTHORN WINNER – Rusty Fig, PERTH Hally’s, BUSSELTON Birdie Restaurant, PORT KENNEDY Bistro by the Dam, JARRAHDALE Phat Brew Club, WEST PERTH Art of Seafood, EAST PERTH LICENSED DINING – METRO WINNER – Sandalford Winery, CAVERSHAM WINNER – Chin, Chin Gastronomy, COMO Sentinel Bar & Grill, PERTH FORMAL CONTEMPORARY WINNER – C Restaurant, PERTH Sandalford Winery, CAVERSHAM Rusty Fig, PERTH LICENSED CASUAL DINING – METRO WINNER – Gioia on the River, EAST PERTH Swell Mullaloo Beach, MULLALOO

Oscar's at Guildford Landing, GUILDFORD CHAIR OF JUDGES AWARD

Inglewood Hotel, MT LAWLEY

WINNER – Grand Orient – Melbourne Hotel, PERTH

Empire Bar, LATHLAIN

PREMIERS AWARD

Jawhara, PALMYRA

WINNER – Swell Mullaloo Beach, MULLALOO

The National Hotel, FREMANTLE Sandalford Winery, CAVERSHAM

Proudly brought to you by

By Scott Arnold-Eyers www.comcater.com.au contactus@comcater.com.au

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awards

2023 R&CA Hostplus Awards for Excellence INDIAN RESTAURANT Sponsored by Uber Eats WINNER – Chakra Restaurant, INGLEWOOD Copper Chimney, SOUTH FREMANTLE Punjab Indian Restaurant, INNALOO Saroor, SOUTH FREMANTLE

O

n Monday the 28 August, the winners of the 2023 Restaurant & Catering Hostplus Awards for Excellence for Western Australia were announced at the Pan Pacific Perth.

The Awards for Excellence programme formally recognises hospitality operators across a broad range of categories who consistently provide exceptional service and demonstrate culinary excellence in their respective fields.

This year’s winners include Sandalford Wines Restaurant in Caversham who were awarded Restaurant of Year, Perth Convention & Exhibition Centre for Caterer of the Year and Acqua E Sale in North Perth, who received the Best Casual Dining Award for Western Australia.

CONTEMPORARY AUSTRALIAN RESTAURANT Sponsored by Bulla WINNER – Sandalford Wines Restaurant, CAVERSHAM Black Swan Winery Restaurant, HENLEY BROOK C Restaurant, PERTH Junction Grill – Crown, PERTH Nicko’s Kitchen, KELMSCOTT Swell Mullaloo Beach, MULLALOO The Colourpatch, AUGUSTA

PIZZA RESTAURANT Sponsored by Fermentum Craft Beer Co WINNER – Acqua E Sale, NORTH PERTH Ischia, HIGHGATE Nicola’s Ristorante, BUNBURY Pappagallo Cafe Pizzeria, LEEDERVILLE Sandalford Wines Restaurant, CAVERSHAM RESTAURANT IN A WINERY Sponsored by The Restaurant Gift Card by The Card Network WINNER – Sandalford Wines Restaurant, CAVERSHAM

Here is a full list of the Western Australia award winners and finalists.

Black Swan Winery Restaurant, HENLEY BROOK Monty’s Leap Restaurant, KALGAN Pinelli Estate Winery Restaurant, CAVERSHAM

RESTAURANT AWARDS ASIAN RESTAURANT Sponsored by Doshii FAMILY DINING

Sponsored by Menu Magazine

Mai Thai Restaurant, ALFRED COVE

Sponsored by Entertainment Group

WINNER – Blue Manna Bistro, DUNSBOROUGH

BREAKFAST RESTAURANT Sponsored by Airbnb WINNER – The Good Egg Café, BUSSELTON Bayside Barista, SAFETY BAY Epicurean – Crown, PERTH Luna n Soul, QUINNS ROCKS Swell, MULLALOO BEACH CAFÉ DINING Sponsored by OneMusic Australia WINNER – Bayside Barista, SAFETY BAY Café Mojo, MUNDARING Exchange Bar, WEST LEEDERVILLE The Alkaline Café, ALBANY The Good Egg Café, BUSSELTON

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SEAFOOD RESTAURANT

WINNER – Ramen Samurai, EAST VICTORIA PARK

WINNER – Nicola’s Ristorante, BUNBURY Market & Co – Crown, PERTH Rustlers Steakhouse & Grill, ALBANY Sandalford Wines Restaurant, CAVERSHAM The Alkaline Café, ALBANY ITALIAN RESTAURANT Sponsored by Gallagher WINNER - Acqua E Sale, NORTH PERTH Nicola’s Ristorante, BUNBURY Pappagallo Cafe Pizzeria, LEEDERVILLE

Art of Seafood Restaurant, EAST PERTH Wharf Restaurant, CABLE BEACH

SPECIALTY RESTAURANT

INDUSTRIAL/INSTITUTIONAL CATERER

Sponsored by Menulog

Sponsored by Hostplus

WINNER – UMA Restaurant, PERTH

WINNER – TWG Hospitality Services at St Hilda’s Anglican School for Girls, MOSMAN PARK

The Alkaline Café, ALBANY

Trinity Residential College, CRAWLEY SITE-CONTRACT CATERER Sponsored by American Express WINNER – TWG Hospitality Services at Woodside, PERTH Civeo – Japal Village, MARBLE BAR Civeo – Kartajirri Village, TOM PRICE WEDDING CATERER STEAK RESTAURANT Sponsored by Pepperjack WINNER – Angel Falls Grill, PERTH Rustlers Steakhouse & Grill, ALBANY Squires Loft, SUBIACO

Sponsored by Bidfood HONOURABLE MENTION – Supper Road, VASSE

PARTNER AWARDS ONEMUSIC EXCELLENCE AWARD

THAI RESTAURANT Sponsored by Uber Eats

Sponsored by OneMusic Australia

WINNER – Dusit Cottesloe, COTTESLOE

Finlay’s, KALBARRI

Mai Thai Restaurant, ALFRED COVE

MAJOR AWARDS

WINNER – Gypsy Tapas House, Fremantle

CATERER OF THE YEAR Sponsored by American Express WINNER – Perth Convention Exhibition Centre, PERTH CASUAL DINING OF THE YEAR Sponsored by Alsco WINNER – Acqua E Sale, North Perth RESTAURANT OF THE YEAR

CATERING AWARDS EVENTS CATERER Sponsored by Bidfood

Sponsored by Hostplus WINNER – Sandalford Wines Restaurant, CAVERSHAM

By Scott Arnold-Eyers

HONOURABLE MENTION – INDIGO BAY Catering & Events, LATHLAIN FUNCTION/CONVENTION CENTRE CATERER Sponsored by Hospitality Group Training WINNER – Perth Convention Exhibition Centre, PERTH Indigo Bay Catering & Events, LATHLAIN

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environment

always be with us whatever we do, we just need to learn how to improve and continue to manage its proper disposal. We need to continue to have a sustainable and circular waste economy in regard to waste disposal. I believe that here in Australia, we have a good waste management system, but it still needs further cooperation of the people to continue in making it successful.”

What are you and your company doing to help waste management?

Repurposing old things A

s a young boy growing up in South Australia we would go to the beach, park or even the football to collect bottles and cans. We would take them to the bottle depot and that is how we got our pocket money. It made us feel good about ourselves as we were cleaning the beach and being rewarded for it too.

Things have certainly come a long way.

Moving to Western Australia back in 1991 and there was no such thing. I always thought it was weird. I hate throwing things away and like to think that all things still have a purpose. Having said that, I did discover Cash Converters and saved a few things from landfill.

When putting together the last issue of Menu Magazine, I met Edmund Martires from Zero Waste. He has a product that turns food waste into fertiliser. Kind of like a mulcher but the process is sped up.

Fast forward to 2006 and I am at a café in North Beach for work. The venue was really proud that they had found an eco-way to repurpose their water waste to a herb garden out the back of the venue. That is cool I thought, but back then it wasn’t cool, or thought about much and the council did not approve.

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I visited a distillery before COVID that has a farmer come and collect their leftover grain to give to cattle. Many breweries do the same.

Containers for change started only a few years ago and pretty much everyone is doing something.

I asked Edmund what his take is on waste management these days, and this is what he said.

“Waste Management is very important in our society to help preserve the environment that we live in. It is an integral part of our daily lives which should not be abandoned nor forgotten so our future generation can still enjoy living a wonderful life on this planet. Waste will

“Our company is constantly promoting and selling our Smartcara Food Waste Disposer machines to help our Government in using less landfill to avoid releasing methane gas in the atmosphere, and greatly reduce the amount of plastic bags or other containers being thrown together with food waste.

Reducing food waste up to 90% has a great impact in preserving our ozone layer and our environment itself. We are constantly working and collaborating with primary schools to help educate our younger generation about proper food waste disposal. One particular primary school who has around eight of our Smartcara Machines which the kids are using is the South Coogee Primary School in Beeliar.”

Another person I know who is very passionate about this subject is Rob Whyte and his team from Hippie Food Co. Hippie Food Co's ethos is simple and explains it all.

1.

Be sustainable in every way possible.

2.

Make a beautiful tasting and natural product.

3.

Always choose the right way over the easy way.

Rob says, “People are moving waste to feel good about themselves, but the problem is not being dealt with. The first thing we think about when creating a new product is what are the environmental impacts and how we can reduce them.”

I asked Rob to explain in more detail what his business is doing to help.

“The first thing we do is look at inputs and outputs, and what parts of waste we create that can be repurposed. We encourage our clients to return left over bottles to us so we can re-use them and 80-90% are coming back from events we attend. Cafés and restaurants are also collecting left over bottles for us, and we give them twenty cents back for each one.

We even take bottles that aren’t ours. It’s a

new concept for us and it has been effective.

We even try and get back the boxes to re-use.

When we home deliver, we offer up to $9 off a client's next order if we can collect the bottles, box, liner and ice-brick. We even repurpose the left-over waste when we make our product to be used as compost.”

This idea of repurposing materials is popular now and in fact, I can tell you what is on my bucket list over the holidays. I am going to visit Lake Monger Community Shed. A place selling and repairing recycled, upcycled, repurposed, secondhand and sustainable items. I will take items like my son's broken remote control car and a camping oven that has a broken door. Sounds like fun.

If you are looking at ways to make use of your own food scraps, make sure you follow Araluen Hagan’s regular Eco Column on page 63. Better yet, go to our website and look at some previous issues. www.digital.menumagazine.com.au/menu

the problem

the solution

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

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

the benefits • Deal with food waste at the source • 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)

By Scott Arnold-Eyers

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.

No Methane Gas Release No Water needed No More Kitchen Odours No Additives No More Plastic Bags No Draining

Treating food waste at the source and reducing by For more details, Call 0493 469 358 or Email info@zerowastesystems.com.au Address 36 Ord Street, West Perth 49 Website www.zerowastesystems.com.au

travel

Savouring Sri Lanka SRI LANKANS ENJOY ONE OF THE LONGEST LIFE EXPECTANCIES IN SOUTHEAST ASIA ATTRIBUTED TO THE HEALING PROPERTIES FOUND IN AYURVEDIC MEDICINE, DATING BACK 5,000 YEARS. After this spicy experience, I started to take more notice of why the national dish is rice and curry, particularly the fragrant red rice revered for its nutritional value and nutty flavour. When it comes to curry, nothing is off the table; not even cucumber, cashew nuts or pineapple is spared. Almost every curry consists of a similar base of chilli, garlic, ginger, fenugreek, coriander, fennel seeds, cumin, turmeric, cinnamon, cloves, cardamom, mustard seeds, curry leaves, pandan leaf, lemon grass, salt, onion and Maldivian fish flakes.

Even with the same curry base, there is much diversity in the dishes with how the spices and ingredients are blended and balanced, according to the community and region. In the south, particularly in Galle, everyone has their own version of ambul thiyal, a dry sour fish curry often made with tuna caught that morning. While in the north in Jaffna, crab curry is king. Each family is proud of their signature dishes and this explains why there are few Sri Lankan restaurants in Australia, because every family prefers their own variation.

T

he rhythmic clang-clang of metal cleavers on the iron skillet attracts a long line of hungry locals in the Sri Lankan capital of Colombo. If you have ever been to this magical island hovering beneath India, from the sound alone, you will know they are waiting for kottu roti – chopped roti in a tasty stir-fry of meat, vegetables, spices and curry sauce. A symphony to my ears and appetite.

On my most recent trip to Sri Lanka earlier this year. I had black pork curry on my mind.

A dish I would request if I ever found myself in the unfortunate position of ordering my final meal, followed by pancakes with hand-shredded coconut bathing in smoky kithul treacle. Luckily, I did find a far more pleasurable way to enjoy this unique curry at the aptly named Paradise Road The Gallery Café, repeatedly voted one of the

50

best restaurants in Asia, or at Nuga Gama, hidden away in an enchanting garden in the Cinnamon Grand Hotel in Colombo.

The tear-drop island of Sri Lanka did not earn this nickname purely for its shape, The fiery food probably has something to do with it, as I discovered several years ago during a long-table dinner at the Galle Literary Festival hosted by David Thompson, the Australian chef of Long Chim fame. The last-minute addition of 50 guests had left him short of the ingredients he had brought from Thailand, which he supplemented with the hottest chillies on earth after a mad dash to the markets. I realised I had been the recipient of his despair, as did he when he came over to enquire about the Jungle Curry and I was deemed speechless.

While I respect tradition, I have found it almost impossible to indulge in my favourite Sri Lankan dishes in Perth. So, I have resorted

travel

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

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

to fully recharge. Health care is free for Sri Lankans and there is an Ayurveda centre on almost every corner. If you are keen to delve into this ancient tradition, an Ayurveda menu and treatments are available at the Siddhalepa Anarva Resort in the Mount Lavinia district in Colombo. They serve an incredible degustation menu at the Day & Night Restaurant and an equally nourishing day spa menu transporting you on a mini break within your holiday.

to making it myself after a hot tip from the Australian-Sri Lankan chef Peter Kuruvita when he was promoting his Sri Lankan cookbook Serendip, my bible, at the Galle Literary Festival.

Goraka is the secret ingredient, a fruit resembling a small green pumpkin that turns black when dried and then soaked in hot water, dissolving into a souring and thickening agent used in curry. Not many Asian grocers in Perth stock it, however you can find this magical ingredient in an easy-to-use paste at Ceylon Foods in Yokine.

Sri Lankans enjoy one of the longest life expectancies in South East Asia attributed to the healing properties found in Ayurvedic medicine, dating back 5,000 years. This restorative art of healing involves a range of treatments including massage, herbal elixirs and Ayurvedic dishes, balancing heating and cooling ingredients, flavours, colours and textures. Each dish is as vibrant as the country where every mouthful stimulates the entire palate evoking sweet, sour, salty, bitter and astringent qualities.

Years ago, I stayed at the Barberyn Beach Ayurveda Resort in the coastal town of Weligama, a life-changing experience requiring an open mind and ample time

Upon arrival in Sri Lanka, you will be embraced into the chaos with kilo-watt smiles and warmth matched by the tropical climate.

Invigorating and overwhelming in equal measure, tour company Soul Sri Lanka creates bespoke tours to ease visitors into the fray, ranging from culinary day tours in Colombo, to epic adventures throughout this magical destination. Co-owner Harin Thomas shares, “On our culinary tours, you’ll visit traditional markets, cook and share a meal with locals and visit a spice farm.” Soul Sri Lanka will hunt out their favourite dishes and customs such as toddy tapping, where a toddy tapper will climb a coconut tree to collect the potent sap and serve it in a coconut shell.

“Try our ready to go pickled tubs like Garlic Prawns.”

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

Heated

I cannot wait to return, however in the meantime, I will be mastering my favourite Sri Lankan delights.

Where to stay in Colombo: Cinnamon Grand Hotel and Mount Lavinia Hotel.

Fly: Qantas has partnered with Sri Lankan Airlines with flights from Perth via Singapore and Kuala Lumpur.

SCAN TO SEE THE RANGE

Carmen Jenner was a pampered guest of the Sri Lanka Tourism Promotional Bureau. For more information go to www.srilanka.travel and www.soulsrilanka.com

By Carmen Jenner

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celebrity chef

MEAT – Adrian Richardson A

drian Richardson’s grandfather ran the Balzac restaurant in East Melbourne, his uncles were chefs and he spent much of his childhood in Malaysia, thanks to his father’s role in the Air Force. So it seems like a natural step for Adrian to become the renowned chef he is today.

Adrian started his career in Melbourne at the Victoria Arts Centre and has worked at Le Restaurant at The Regent Hotel, and O’Connell’s Hotel with Greg Malouf. Since then he has achieved numerous milestones throughout his food career including, founding La Luna Bistro and Bouvier Bar in Melbourne, as well as BOS Restaurant Brisbane. Adrian’s newest culinary masterpiece Maestro opened at Holiday Inn & Suites in September 2023.

Adrian is also known as an accomplished television personality, with his first TV appearance as a guest on Jamie’s Kitchen Australia. Since then, he has produced and appeared on several cooking shows including Ready Steady Cook, Boys Weekend, Secret

52

Meat Business and most famously, Good Chef Bad Chef. He has even made appearances on Iron Chef USA. Adrian is a meat aficionado and his 2008 book, MEAT, serves as a practical guide on buying, cooking and relishing meat. He has also published The Good Life which highlights his philosophy that things taste better when they’re homemade.

Did you ever consider following your father’s footsteps and joining the Air Force?

For a short time, but my love of food and people drew me to the kitchen.

What was the most challenging restaurant you have opened and which one was your favourite?

My favourite and also the most challenging, has been La Luna Bistro. Twenty-five years ago, I was young, filled with bravado and in debt, thinking I knew it all. My week began at 8am on Tuesday and ended at 11:30 pm on

Sunday. Much of what I learned came through trial and error. In those days, I was elated; my time was consumed with cooking and managing everything else.

You have worked with a lot of great chefs during your time on TV. What is one of the more memorable moments? Maybe something that didn’t go to plan.

One of the craziest media events was a live onstage cooking show with my co-hosts, Manu, Miguel and Gary. It was a mess: egg and flour fights, wrestling and general bad behaviour.

We’ve never been asked to do another live show.

How many restaurants are you involved in now and how do you spread your time amongst these and doing TV? I am involved with six venues at present, and I love being at all of them. I am usually busy at one or two of them (sometimes three) on busy nights. The wonderful thing is that I work with some amazing talent at these venues. We

over-communicate and talk openly and often.

It’s exciting to work with this wonderful young talent.

How will Maestro be different from other restaurants you have been involved with?

Taking on Maestro, a hotel setting, brings back memories. I’ve had the privilege of working in 5-star hotels before, so I’m no stranger to the expectations and challenges that come with such esteemed establishments. But Maestro?

It’s got its own distinct flavour.

Multiple outlets under this roof allow me to dance between different culinary palettes, techniques and styles. From casual bites to gourmet feasts, every corner offers a novel experience.

My core philosophy remains unwavering. Be it in a bustling restaurant or an iconic hotel like Maestro, it boils down to two things: create outstanding food and treat every guest with warmth and kindness. Because it’s the simple gestures and flavours that linger longest.

People think all I eat is meat, I’m actually a very healthy eater, I eat and grow a lot of vegetables. People often yell, “salt loves meat and meat loves salt” in the street.

What inspires you?

The people I work with. They bring great energy, enthusiasm and inspire me every day.

And food. I have to cook every day. I cook to relax and stay calm. Food is how I show my love to my friends and family.

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

There are so many fantastic presenters on TV, YouTube and the socials. Favourite shows are anything with travel to faraway places that are exotic and hard to get to.

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

All time favourites are Pata Negra and Propeller in Fremantle.

What is your personal highlight during your career as a chef?

Do you have a favourite ingredient to use in your cooking?

Meeting amazing people, cooking all over the world, working with some of the best produce, appearing in television and media, and writing two books have all been incredible experiences. However, more importantly, having the opportunity to work closely with a dear friend, who is grappling with a devastating health issue, and creating a beautiful menu and spending time in the kitchen together stands out as one of my most recent personal highlights.

I love fresh herbs. I grow my own herbs and I love the fresh flavour herbs bring to everything. I am known for a saying in the kitchen at La Luna when it comes to fresh herbs (and parsley in particular) ‘use it like you stole it’.

You are probably best known for your time on Good Chef Bad Chef and are recognised as the Bad Chef since you are the one using all the taboo ingredients such as sugar.

What is the most interesting or funny thing you have heard about yourself in relation to this?

BRINGING THE FRESHEST LOCAL PRODUCE. GOURMET ORGANIC GF VEGAN

KETO

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

My guilty pleasure is pasta (in all forms), it’s so quick and tasty. My favourite is anchovy, chilli, parsley and olive oil.

What would you whip up for a private candlelit dinner?

Champagne, with oysters, smoked salmon.

Peking duck pancakes, followed by chilli mud crab. Finishing with a Bombe Alaska.

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

An ice-cold beer, followed by a “David” Martini at Bouvier Bar. How do you like your own steak cooked?

It depends on the cut of meat I am eating, but usually medium rare.

Do you ever eat fast food?

I am not a fast food eater, but very occasionally on a long road trip I might have a burger.

What’s next for you?

Enjoying working with the awesome teams and developing some new seasonal dishes using our wonderful local produce.

By Scott Arnold-Eyers

@PEACHESFRESHFOOD 195 Hampton Rd, South Fremantle WA 6162 (08) 9430 5025 53

REDS

our top drops

2021 MONTY’S LEAP PINOT NOIR

2018 SUCKFIZZLE CABERNET SAUVIGNON

Region: Great Southern

Region: Margaret River

Venue: Monty’s Leap

Venue: Rambla on Swan

Web: www.montysleap.com.au

Web: www.stellabella.com.au

Tasting notes: Fresh aromas of strawberries and cream are complimented by subtle French oak giving a savoury complexity. Its creamy texture carries the length of the palate, complementing most meals.

Tasting notes: Brimming with juicy redcurrant, plum and rich chocolate, the palate is precise and poised with a medium body. The tannins are fine with driving acidity creating great length and freshness.

We said: The Chef’s Chocolate Cake with Vanilla Crème Caramel and Vineyard Honey was a knockout. The bitterness of the wine cut through the sweetness of the chocolate, creating a super creamy texture.

2020 SMALLWATER ESTATE SHIRAZ Region: Geographe Venue: Shamrock Hotel Greenbushes Web: www.smallwaterestate.com Tasting notes: A bouquet of cracked peppercorns, black plums and allspice atop a core of black fruits with its palate bristling with black and red fruits, spices and super fine tannin. It has length and longevity, balanced with power and volume.

We said: Paired with the lamb shank, the cracked peppercorn and black plum bouquet brought a sweetness to the dish, rounding out a wonderful meal.

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We said: Paired with the Margaret River Wagyu Rump, the Suckfizzle Cabernet Sauvignon provided a harmonious wine match, with hints of plum, blackcurrant and generous tannins, highlighting the tones of the horseradish.

2021 SOUMAH PINOT NOIR Region: Yarra Valley Venue: KOBA Web: www.soumah.com.au Tasting notes: Displaying an attractive garnet colour, this Pinot Noir delivers a cherry and raspberry fruit profile along with savoury fleshiness.

We said: Served with the Charred Octopus, the wine has overtones of red berry, is well rounded with light tannins offering a whole-of-mouth feel which complemented the dish.

WHITES

our top drops

2022 MONTY’S LEAP SAUVIGNON BLANC

2022 YILGARNIA SEMILLON SAUVIGNON BLANC

Region: Great Southern

Region: Great Southern

Venue: Monty’s Leap

Venue: Wharf Restaurant

Web: www.montysleap.com.au

Web: www.yilgarnia.com.au

Tasting notes: Light and fresh with subtle fruit characters of stone fruit and feijoa are balanced by natural acidity. Fruit generosity on the front palate explodes in your mouth and lime zest with a touch of herbaceousness finishes it off.

Tasting notes: A brilliant fresh green straw colour, it has lively fruit cocktail aromas with a palate of stone fruit, guava and passionfruit. It has a lingering vibrancy and finishes with a lemony freshness.

We said: Paired with the Scallops Ceviche with blood orange and buttermilk, for a fruity zest. The citrus flavours of the dish really shone with the Sauvignon Blanc.

We said: Paired with the Kimberley Chilli Mud Crab and the Seafood Coconut Curry, the citrus and floral notes of the excellent 2022 Yilgarnia Semillon Sauvignon Blanc provide a superb taste profile match for both.

2022 FOREST HILL VINEYARD CHARDONNAY

2021 PICARDY CHARDONNAY

Region: Great Southern

Region: Pemberton

Venue: Cervantes Bar & Bistro

Venue: Sentinel Bar & Grill

Web: www.foresthillwines.com.au

Web: www.picardy.com.au

Tasting notes: Bright straw green hues. Aromas of citrus peel, nectarine and toasted nuts. It has a generous palate with more stone fruit flavours.

Textured with elegant natural acidity to finish.

Tasting notes: A Chardonnay with floral characters, citrus fruits and minerality with good structure and texture. There is excellent fruit intensity and fine-grained tannins.

We said: The Chardonnay was enjoyed with the fish of the day, and whilst a little sweet for the dish, the addition of ice opened out the flavour nicely.

We said: Matched with the Shark Bay Scallops, to the nose this wine presents a melon and pear bouquet while the palate is creamy with rounded stone fruit nuances to partner the scallops perfectly.

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cover recipe

IS BAKING R

www.metteisbaking.com

Food Display

SCAN TO SEE THE RANGE

Flaming Jumbo Prawns INGREDIENTS

METHOD

1/4 medium onion, sliced 1/4 medium carrot, julienned 1/4 medium capsicum, sliced 3 jumbo tiger prawns, peeled and deveined, head and tail intact Oil for shallow frying 10ml Green fairy Absinthe

Tamarind Sauce: heat the ingredients in a small saucepan on high heat. Simmer for 4 or 5 minutes or until the sugar dissolves, then set aside for later.

TAMARIND SAUCE

Heat sufficient oil in a wok or frying pan then carefully add the prawns into hot oil. Cook for 2-3 minutes until prawns cooked through.

Then drain on the paper tower and set aside.

100g tamarind purée 100g sugar or palm sugar 1 pinch of salt 5g Sambal Olek (chilli paste) 1 slice of lemon 100g water

Heat some more oil in the pan then fry the sliced onion, julienned carrot and sliced capsicum, adding in the tamarind sauce.

When the sauce starts boiling, add the prawns and cook for an additional 4 or 5 minutes until the sauce thickens.

To serve, plate up the prawns. Pour over the sauce and we are ready to flambe the prawn with the alcohol Green Fairy.

By Chef Man Kong of KOBA

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How the ECU inner city campus will change the hospitality sector in the CBD O

ne of the most exciting projects in construction in Perth is the new Edith Cowan University (ECU) inner city campus.

Opening in late 2025, it is predicted to have a total economic impact to WA following construction, of $7.5 billion. With over 10,000 students and staff poised to embark on the CBD, the potential for the hospitality sector is huge, providing employment and business opportunities for those ready to invest and commit.

Northbridge is primed for continued development with the impact of COVID still being visible. Whilst James Street is thriving, there are still many boarded-up establishments that would be attractive opportunities to those with vision.

Early movers with well-executed plans stand to gain the most from this once in a generation opportunity.

WHAT CAN YOU DO NOW? Now is the time to do your research and due diligence of the opportunities that may be available.

1.

Real Estate: Scout the vicinity for prime locations ripe for transformation into bustling cafes, restaurants, shops or lively bars.

2.

Leverage established brands: Consider purchasing already-popular franchises, especially ones that are successful on the east coast of Australia but not yet in WA. Their established brand power can magnetise the incoming demographic effortlessly.

3.

Connect with experts: Forge ties with commercial real estate agents. They will have the inside track on businesses and locations up for grabs.

4.

Begin the licensing process: Setting up a business and obtaining licences (such as a liquor licence) can take time so we suggest you initiate it now.

5.

Identify legal issues and requirements: Identifying legal and regulatory issues that may apply to your business proposal earlier rather than later will assist in your decision making process, formulating your business strategy and will minimise any surprises.

OPPORTUNITIES Once the new campus is operational with the 10,000 students and staff predicted, this will mean a demand for accommodation, dining and entertainment options such as: •

Affordable dining and coffee shops for daily meals.

•

Bars, pubs and other licensed venues providing a range of liquor related services.

•

Accommodation options.

This provides opportunities for: •

Sale/purchase of existing businesses in the area.

•

Franchise opportunities of popular eateries.

•

Renovation/development of potential short-term rentals and student accommodation.

By Susan Nicholson and Anton Conti of Cullen Macleod Lawyers

Seamless liquor licensing, we have you covered Navigating the intricate world of liquor licensing can be challenging. Our years of dedicated experience in securing, renewing, and advising on liquor licenses means we can ensure that your business stays compliant, protected and primed for success.

Contact our hospitality team today to see how we can assist you: Susan Nicholson, Principal t: +61 8 9389 3999 e: snicholson@cullenmacleod.com.au

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health

Why Adding Plant-Based Meat Options to Your Menu is a Game-Changer WHERE EXPERIENCE IS EVERYTHING Globally acclaimed hairdresser & Organic Salon.

T: (08) 9228 8878

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

Globally acclaimed hairdresser and globally recognised Organic Salon.

Promising the highest integrity, ethics and today’s creative hairdressing and styling skills.

T: (08) 9228 8878 Shop 5/400 Fitzgerald St North Perth WA 6006 E: info@sorges.com.au www.sorges.com.au

T

he trend in today’s ever-evolving food landscape has gained significant traction: the rise of plant-based diets. In 2021, “vegan near me” became a breakthrough search for Google with a 5000% search-term growth. The plant-based demand has remained strong since, with 42% of Australians now opting to cut down or eliminate meat from their diets.

This has driven exponential growth for the plant-based category which will continue to drive revenue by 9.4% annually through 2028.

The increased interest in plant-based foods has led to substantial investments in the market, and the plant-based meat industry is projected to become a $3B opportunity for Australia by 2030. For these reasons, investing in plant-based menu items is no longer just a nice-to-have but a menu must, rs and confirm your approval by fax or email. and venues that do not offer plant-based or any errors and confirm your approval by fax or email. options are missing out on a significant eld responsible for any errors notthat brought to brought our attention prior toopportunity. publication. ill not be held responsible for that any are errors are not to ourmarket attention prior to publication. Colours hat willwill appear in the magazine due to atodifferent printing process. what appear in the magazine due a different printing process.

Venues that serve quality plant-based menu items on the other hand, often experience increased traffic, demand and customer as shown loyalty. So, how can you successfully rations as shown incorporate plant-based options into your menu? We recommend the following.

Date: Signature: Date: Signature: Use quality alternatives. Your consumers expect the best whether it is from plantbased or conventional options. Partner with an in-demand, premium plant-based meat brand. Keep it simple by building on existing dishes. The beauty of plant-based alternatives is that they serve as 1:1 substitutes, allowing endless culinary possibilities with your existing recipes without sacrificing texture or SCAN TO SEE flavour.

THE RANGE

Refrigerated

Embrace variety. While plant-based burgers have gained significant popularity in recent years, it is important to note that plant-based extends far beyond burgers.

Offer plant-based, not just meatless.

Consumers of all eating preferences are hunting down meat alternatives for various reasons including environmental, health, animal welfare and cultural/religious interests. Therefore, many consumers within the target audience are hunting down dishes that are not just meat-free, but wholly plantbased. Making simple switches and being inclusive will serve you in the long run.

Calculate your costs. Look at the difference in cost between your meat option and your plant-based counterpart, and tap into the consumers’ willingness to pay more for sustainable products, by charging a reasonable surcharge to ensure you keep a healthy margin. Promote your plant-based options. Like other menu items, plant-based foods benefit from effective marketing.

Incorporate strong imagery such as mouthwatering photos of your plant-based dishes, to showcase their flavour and appeal. Serve a high-quality brand with solid consumer resonance, and call out the brand by name on the menu so that your customers can identify that you use the best alternatives. Use social media platforms to engage with your audience and highlight the uniqueness of your plant-based offerings, and ensure you emphasise the delicious taste and positive impact on health and the environment.

Incorporating plant-based options into your menu is a strategic move that can drive sales, attract new customers and create a positive brand image. By recognising the growing demand for plant-based food, you position your venue as inclusive, aligned with contemporary values and responsive to the evolving preferences of your customers.

So, why wait? Embrace the plant-based revolution and let your menu flourish with delicious, sustainable and innovative options.

By Melissa Swinscoe of The Aussie Plant Based Co.

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catering

Internationally awarded wines expressing individual Terroir of WA’s most Southernly Vineyard Cellar Door: Thursday to Monday 11am to 4pm

Top 5 Carts for your next Event W

ith the function season in full swing, it is time to add some WOW factor for your guest’s enjoyment.

Have you ever thought of a cart?

We have all seen coffee carts set up at tradeshows and office foyers, luring all who pass by with that sweet coffee smell, but have you thought about adding a cart to your own party? You will be happy to know that there are many options of cart to hire and many ways to use them.

OUR TOP 5 CARTS ARE: 1.

Gelato Cart.

2.

Lolly/Candy Cart.

3.

Dessert Cart.

4.

Popcorn Cart.

5.

DIY Bar Cart.

Many kids’ birthdays you attend these days will usually have a cart of some description, adorned with colourful balloons often displaying the birthday cake, cupcakes and the like. Some of the carts are more themed for certain events, like a carnival theme Popcorn Cart in bright red with red and white popcorn bags to complete the look.

Weddings and engagement parties are more likely to incorporate a welcome drinks station, be it a Champagne & Spritz Cart or a full DIY Gin & Tonic Cart complete with multiple gins, tonics and garnishes.

448 Chester Pass Road, ALBANY (08) 9841 2848 www.wignallswines.com.au

Everyone wants their event to be memorable and offer something extra or different. Often, a gelato cart will be added to a wedding even when dessert is included by the venue, simply to offer guests something they will remember and enjoy.

The old lolly buffets have made a bit of a comeback in recent years as they look more attractive on a cart rather than just displayed on a trestle. Usually composed of many ornate jars filled with lollies of all descriptions and shapes, often consisting of a similar colour to create a theme. Having a roof, the cart also offers height for balloons and bunting. In the age of social media, sometimes the way it looks is just as important as how it tastes.

The good news is, Perth is spoilt for choice when it comes to vendors. Some carts you can hire as a blank canvas allowing you to add whatever you like to suit your event; others are all inclusive like the gelato carts. They are usually hired for a 2-4 hour function including staff and your choice of gelato and sorbet.

One thing is for sure, adding any cart to your next function will add personality and flair. So, I guess the only question is what cart will you hire?

By Clint Gurney of Cosmic Cocktails

Mandurah's Best kept secret!

5 Martyn Road, Mandurah 0433774545 www.allmaltbrewing.com.au

59

bbq

FRESH ITALIAN HANDCRAFTED CHEESE MADE FROM 100% LOCAL INGREDIENTS

Maximising Grill & Oven Efficiency: The Role of Brick Choice I

n the quest for culinary perfection, professional chefs know that the choice of equipment can make all the difference, and in the world of grilling and baking, the choice of bricks used can have a profound impact.

When crafting the Hibachi Tabo charcoal grills, I embarked on a meticulous journey to determine the ideal bricks for their construction. The two primary contenders in the brick selection process were Diatomaceous Earth and Ceramic Alumina Kiln Bricks, each with its unique characteristics and implications.

DIATOMACEOUS EARTH BRICKS Japanese charcoal grills often employ Diatomaceous Earth bricks. Renowned for their insulating properties, they are typically held together with black tin. However, it became evident that an insulating material was not the perfect choice for grill construction. While insulants do an excellent job of retaining heat, they do not efficiently absorb and radiate the intense heat generated by burning charcoal.

MOZZARELLA - BURRATA STRACCIATELLA - RICOTTA PRESERVATIVE FREE - VEGETARIAN FRIENDLY

Dish Handling

Grills made from Diatomaceous Earth bricks often struggle to achieve an even spread of heat, as they rely heavily on the consistency of heat emanating from the burning charcoal, which can be challenging to maintain.

Furthermore, Diatomaceous Earth bricks also have a vulnerability to moisture, due to their high porosity which can lead to their deterioration.

CERAMIC BRICKS

SCAN TO SEE THE RANGE

Grills constructed with dense ceramic bricks offer a different experience. These bricks provide radiated heat from the charcoal and an even heat from the ceramic walls of the grill. The optimal temperature consistency is achieved in a ceramic-lined grill approximately 10-15 minutes after introducing burning charcoal, once the dense bricks have absorbed the heat. This has several advantages: it extends the lifespan of the charcoal, reduces charcoal consumption and ensures a more prolonged, even and intense heat, all of which are highly valued by chefs.

RECOMMENDATIONS FOR GRILL AND OVEN DESIGN For those venturing into oven design, it is advisable to line the inside of the firebox with kiln or ceramic bricks and then insulate the structure. This ensures the heat is both

60

absorbed and radiated but is also retained within the insulating layer, maximising thermal efficiency.

For grill designs, it is recommended to line the firebox with 20-25mm bricks. In the case of large fireboxes, 40mm bricks can be considered. For restaurant-grade grills, it is wise to encase the firebricks with insulation to further optimise heat retention.

A NOTE ON STAINLESS STEEL To enhance the efficiency and lifespan of grills and ovens, involves wrapping the bricks with 2mm stainless steel. This not only increases thermal mass but also guarantees durability, resulting in a more robust and long-lasting grill that functions more efficiently. While stainless steel comes in various forms, it is recommended to use a 304-grade. It is more heat-resistant and suitable for professional applications. In commercial-grade grills, even regular steel can be highly effective.

In conclusion, the choice of bricks and materials used in grill and oven construction can significantly impact performance, efficiency and longevity. The decision between Diatomaceous Earth and Ceramic Bricks, as well as the strategic use of stainless steel and insulation, plays a pivotal role in creating grills and ovens that meet the highest standards of quality and performance.

By Phillip Jenkins of Charcoal Grill Company

Grilled Squid, Fermented Garlic Puree, Pickled Kohlrabi, Citrus Fruit and Annatto Oil FERMENTED GARLIC PURÉE Transfer garlic cloves and salt into a food processor.

Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor.

While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.

INGREDIENTS 500g whole squid with tentacles cleaned 1 whole orange, cut into segments 1 whole Blood Orange cut into segments 100g ABC Sweet Soy Sauce for basting SAMBAL 100g dried chilli, soaked and seeds removed 5 whole large red chillies 10 cloves garlic 15 pieces of shallot 1cm piece of turmeric 20g galangal 1 tbsp lemongrass minced 1 tbsp belacan (Malaysian shrimp paste) 100ml vegetable oil FERMENTED GARLIC PUREE 250g peeled garlic 5g salt 115ml neutral oil 118ml white vinegar

Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with white vinegar until all the oil and vinegar is incorporated. This will take about 15 minutes to complete.

PICKLED KOHLRABI Trim the top and base of the kohlrabi and discard. Set the leaves aside for another use.

Peel the kohlrabi.

Cut the kohlrabi in half and then slice into 1cm pieces.

Slice each piece thinly using a mandoline. In a small non-reactive saucepan, combine the water, vinegar, sugar and seasonings. Stir over medium heat to dissolve the sugar, bring to the boil and remove from the heat.

Add the kohlrabi to the sterilised jar, top with the pickling liquid and seal with the lid immediately.

Allow the jar to cool on your bench before placing in the refrigerator.

The pickled Kohlrabi can be consumed once cool, but it is best to leave for 12-24 hours for the flavours to develop.

PICKLED KOHLRABI

PLATING

1 large kohlrabi peeled 5g sea salt 250ml white vinegar 180ml water 50g caster sugar

Grill the squid and the tentacles for 3-4mins on high. Flip the squid and the tentacles over, holding them down with the tongs. Cook for another 3-4 mins. Hold the squid upside down. If the water stops coming out it is ready, if not, cook for another 2 minutes or until the water stops coming out. Slice the squid neatly.

METHOD SAMBAL Toast the belacan.

Blend all the ingredients to a fine paste.

Heat half the oil and add the paste and belacan to fry.

Add tablespoons of oil in as you fry.

Continue frying for 1-2 hours till it turns dark red and oil comes out.

Season with salt Marinate squid with 2 tbsp (30g) of Sambal.

Place the citrus segments on the side of the plate, cover with the pickled Kohlrabi. Pipe the fermented garlic next to the citrus segments and kohlrabi. Place the grilled squid next to pickled kohlrabi and segments. Garnish with grilled half of lime.

By Chef Alex De Leon of Miss Mi Perth for Express Fresh

THERE IS MORE TO US THAN JUST GREAT PRODUCE & GREAT SERVICE

Over 30 Years supplying to the Hospitality Industry

TEL: 08 9443 6200 orders@expressfresh.com.au www.expressfresh.com.au 100 Guthrie Street Osborne Park WA 6017 61

industry

Acknowledge and Say Thank You: A Simple way to support the Hospitality Industry

100% Natural 100% WA www.latortilla.com.au

F

irstly, I am going to say I am definitely no expert when it comes to mental health and like everyone, I have had my fair share of highs and lows. In the hospitality industry there are so many components that put stress on us all.

These include long unsociable hours, fast pace business with customers perspective on food and service differing across the demographic.

In addition to that is added pressure with no or limited work during COVID, which has now led into issues with businesses being unable to secure suitably qualified staff and services.

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

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

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Business owners continue to try and alleviate the issues by offering support and processes for their staff, but this can be complicated especially with correct and suitably qualified staff volumes. Employees, especially chefs and kitchen staff are often forgotten and is the area that has the most pressure in the hospitality venue. A great series to watch to see the effects of mental health on kitchen staff is The Bear. Chefs and kitchen staff - we need to look out for each other and if you are having issues personally speak to your friends, colleagues or seek professional help. You are not alone and there is support for you.

I believe we all have a part to play in society to understand issues related to all areas and how this affects people mentally and socially.

So how can I do this when I go out?

The first thing is to be courteous and have realistic expectations on what you expect

from the hospitality venue you are visiting. If you can, always book as this helps the venue plan and reserve tables, allowing the staff to service their patrons correctly. This is difficult when you have walk-ins.

By watching and seeing how the staff are working, you can get a good idea if the venue is stretched and allow them some extra time to serve you. In addition, always thank the team when you leave.

This small gesture can make a big difference especially if you have been underwhelmed by the service you have received. I know that as paying customers our expectations should be met with customer service, but unfortunately this is not always the case and is not only related to the hospitality industry. This is in all aspects of the retail and service markets. If the venue provides a good quality product, then I feel some consideration for the staff is not a big ask. My grandmother used to tell me "treat others the way you would like to be treated", and it does not take any extra time or effort to just say 'thank you' and acknowledge the work your servers have put into your dining experience..

If you or someone you know is suffering from mental health issues, please reach out to organisations such as Beyond Blue. www.beyondblue.org.au or Lifeline – 13 11 14

By Brian Garcia of Moffat

Passionade.

celebrate without regrets.

Exploring Egg Alternatives E

ggs are a universal ingredient for some and not on the agenda for others. Either way, there is no escaping that they feature in many recipes because they serve a variety of functions. Eggs can be a feast or famine ingredient and knowing alternatives can be useful, even if it is just to save a trip to the shop.

When used in recipes, an egg can be used to bind ingredients, act as a raising agent, or just improve the texture and flavour in sweet and savory dishes. 1 egg = ¼ cup or 4 tablespoons in most cases.

Depending on the recipe, different egg substitutes will be more appropriate so let us take a look at what you can use instead.

FRUIT AND VEGETABLES Ripe mashed banana, pumpkin puree, apple puree or avocado will add density to baked items such as brownies, muffins and pancakes.

They will also impart flavour and/or sweetness, so consider the impact that will have when using these substitutes.

GROUND FLAXSEED OR CHIA WITH WATER Mixing 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water is the equivalent of one egg. Mix and leave it for fifteen minutes to form a gel. This mix will bind ingredients and add a nutty flavour (flaxseed) or crunch (chia). Use as a binder in brownies and cookies, as well as in savoury dishes like meatballs and meatloaf.

YOGHURT Thick Greek yoghurt is best and dairy or nondairy is fine to use. If the yoghurt is a regular runny type, it can be strained through a fine sieve or cloth to remove some of the liquid.

CARBONATED WATER OR LEMONADE One quarter cup of carbonated water or lemonade per egg makes an excellent substitute. The bubbles trap air inside the batter and make light, fluffy cakes.

WATER, OIL AND BAKING POWDER Combine 2 tablespoons water, 2 teaspoons baking powder and 1 tablespoon of vegetable oil in place of one egg. This mixture is good for light and fluffy cakes and muffins.

VINEGAR AND BAKING SODA Combine 1 tablespoon vinegar with 1 teaspoon baking soda per egg and use it as a raising agent in muffins, small cakes and pancakes.

NUT BUTTER You can use ¼ cup of any nut butter in place of egg when baking cookies and brownies.

AQUA FABA Aqua faba is the cooking liquid from chickpeas, or the liquid in the can of chickpeas. This whips up to a foam much like egg white and can be used in place of whipped egg white.

CONDENSED MILK When using condensed milk, remember to reduce added sugar in the recipe. It is good in cookies. A quarter of a cup is equivalent to one egg.

Inclusive celebrations, for all occasions and ages.

Our Passionade Non-Alc Sparkling was built for those celebrations, where everyone is welcome to cheers together.

It’s time to redefine the pop and clink.

750ml weighted flute.

Hand bottled.

Vat-batched brews.

Aged long maturation.

Naturally Sparkling Kombucha.

CORN STARCH AND ARROWROOT Combine 2 tablespoons of corn starch or arrowroot with 3 tablespoons of water to replace one egg. Use this mixture when you need a thickener for a custard type recipe or the filling for a pie.

By Araluen Hagan of 14K Brewery

Premium, hand brewed pét-nat kombucha

hippie.com.au 63 @hippiekombucha

products

Hospitality in your

A Summer Star The Anna Maria Arancello is the latest creation by IMPI Brewers and is a stunner. Inspired by a beloved family member, it is zesty and sweet, made with Cara Cara orange peel and dreamy Yate Honey. Whether served straight from the freezer over ice, in cocktails or as a dessert topping, you will love the Summery vibe of the Anna Maria Arancello.

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

Summer Mix The new Scandi Summer Nordic Dip Mix from Mette is Baking is bursting with fresh, citrus flavour. Inspired by Mette’s Nordic roots and steeped in Nordic tradition, Mette has carefully chosen the finest quality ingredients to create an all-natural spice mix. Once mixed into yoghurt, crème fraíche, sour cream or your favourite plant-based base product, it becomes a dip you cannot get enough of. You will love this new flavour of Nordic Dip Mix. For more information go to www.metteisbaking.com

Cool Beans Awaken your mind and be energised by the power of Kommunity Brew’s Long Black Cold Brew Coffee. Made pure and clean, this brew is light and refreshing on the palatte but packs a mighty big bang. It has chocolate undertones, hints of hazelnut and dried fruit, so your senses will come alive, and your taste buds will be taken on a journey.

For more information go to www.kommunitybrew.com

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Tenta-cool Squiddlies Chilli Octopus is the perfect addition to your summer salads and grazing plates. Made using fresh South Australian baby octopus, it has a 12 month shelf life from the day you open it and will hold its tender freshness.

For more information go to www.squiddlies.com

products

Products & Supplies Pack a flavour punch The Pacojet 4 is your kitchen musthave device. This unique cooking system allows you to use fresh ingredients to produce an endless array of delicious cold or frozen desserts, mousses and much more.

It will micro-puree deep frozen foods in minutes without thawing. You can even use it in your bar to create refreshing fresh or frozen drinks all summer long. The ideas are endless and the possibilities limitless.

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

Waste Not Want Not Deal with your food waste responsibly using the Smartcara, a state-of-the-art indoor food waste recycling composter for the home. Simply load the food waste in the removable basket and turn it on. The system will dry and grind up to 1kg of kitchen scraps including chicken bones and seafood shells, making a nutrient rich flake ideal for your garden or at the very least, reducing space in your bin waste. This system is natural, so there are no enzymes, pellets or additives required and it is so easy to use with its one-touch function. Feel good about your recycling efforts with the Smartcara waste recycling unit.

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

Plug & Brew Imagine a brewery that you can take off the truck, plug in and be brewing beer 10 minutes later - that’s Brewiks.

This system has gained a huge following across Europe and is what every micro brewer and pub should be using. The 200, 300 and 500 litre systems are plug and play, but beware they also do a 10 hec, 20 hec and larger systems that require a little more setting up. Whatever brew size you need, there is a solution for you.

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

Smokin’ Hot The Chefs Workstation is the Hibachi Tabo Grill package your professional kitchen needs.

It has everything for the ultimate cooking experience, giving you efficient grilling and increased productivity. Equipped with yakitori rails and extra mesh grills, this setup easily handles various cooking elements facilitating a smooth blend of cooking techniques. The multi-level design offers heat control and its unique multi-level design optimises kitchen space. Enhance your culinary versatility using the Chefs Workstation. The grill is also compatible with a rotisserie attachment, bringing an extra level of finesse to your cooking repertoire.

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

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music

Local Music & Local Haunts Greg Dear

SCAN ME

Greg Dear has been part of the music scene in Perth since the late 1970s. His first album released in 1981 featured members of prominent Perth bands, including several members of the Triffids. Later in the 1980s he fronted the Holy Rollers and the Beautiful Losers, and in the 1990s, The Butterfly Collection. Both solo and with his various bands, he played all the major venues in Perth, Sydney and Melbourne, as well as several festivals and opened for numerous international touring acts. Greg has released six albums, several singles (7” vinyl), and contributed songs to several compilation albums, including JJJ’s Across the Nullabor.

Here Greg shares his favourite local music venues along with some of his favourite acts.

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music

LOCAL HAUNTS LYRIC LANE AND LYRIC’S UNDERGROUND This is hands down my favourite venue in Perth, probably because both the live music space downstairs and the food from the upstairs kitchen bar (full menu available downstairs) are 10 out of 10. And to seal the deal, the people who run it are lovely and Rosie on sound downstairs is a magician. At my age I like a chance to sit down at a gig if I feel the need. I like to enjoy seriously good wine, great food and a superb range of live music acts. At Lyric Lane, they also know how to make a great cocktail if that’s your thing.

Downstairs is where the action is with ticketed shows, while the laneway outside the venue at ground level has free live music – usually duos or trios playing music to eat to. My favourite dish is the Kangaroo Tataki, but throw a dart at the menu and you won’t be disappointed.

LOCAL MUSIC

THE RECHABITE

ROSEMOUNT HOTEL

Some of the best gigs I’ve been to have been at this venue. It’s an interesting multispace venue, but the two best spaces are the live music hall and the Double Rainbow restaurant. The hall is a large live performance venue with balconies as well as the main floor. The stage is large enough for bigger bands and performers who move around a lot, involve dance routines or a horn section.

The Hall has a well-stocked bar and a great selection of wines across the price spectrum.

Eat at the Double Rainbow before the gig, or duck out between sets to grab some share plates that come fairly quickly. It’s difficult to nominate just one favourite from their menu, but I’ve settled on the Kimchi Dumplings.

There are plenty of vegan options too.

This is a long-established venue for live rock music including many a touring band from overseas. The venue has a second, smaller live performance space, the 459 Bar, that suits smaller events and new and emerging artists. The sound systems in both rooms are top notch and Jim in the main room is one of Perth’s best live mixers. Food is ordered at the outside courtyard area, but can be delivered to live music spaces, although I think is best enjoyed in the Courtyard itself where they often have free live music and DJs. While the music is eclectic and tends toward Indi Rock, touring bands, experimental and occasional tribute acts, the food is classic pub fare. The burgers and pizzas are excellent, but my favourite is the gnocchi full of mushrooms, truffle and cream.

GRUNGE BARBIE Grunge Barbie is known for sassy clever lyrics that sway from biting sarcasm to nonchalant observations of day-today life to tender self-reflections. But it’s mainly sarcasm and nonchalance. Simple quirky beats and riffs provide the backdrop for Shinead’s deadpan vocal delivery. As for musical style, I’d describe them as 60s beat poetry set to 70s punk (New York, not UK) and 80s post-punk. You can certainly dance to this band and I’ve seen them light up the dance floor, but I prefer to just sip my wine and become engrossed in the lyrics.

Catch them at The Bird, Mojos, Lyric’s Underground and similar live SCAN ME music haunts.

SCAN ME ALTER BOY The songs are clever and intense and the beats and other musical elements are about as original as one sees in Perth these days, yet the performances are theatrical and exciting without becoming pretentious, a difficult balance that many fail to achieve. If there is only one live music act you get to see in Perth, this should be it. Even if it’s not your sort of thing, and they are certainly not aiming for the mainstream, you will be blown away. While most good bands and songwriters shine in their recordings, this band shines most in their live performances: they truly own the stage. See them at the Rechabite if you get the chance, they play there quite a bit and the Rosemount main room, or some other venue with a large stage.

CARLA GE Still young NEVE an established d definitely up-and-c oming, Car herself in th la has e local and a brilliant songwriter national sc ene as with matur age. She’s ity a pretty g ood guitaris well-beyond her a cracking t as well, band of es and has tablished lo her. She is cal musos one of th behind ose songw labels - alw riters who ays the mar defies k of a great view. If I ha d to comp songwriter are her I’d in my grunge an sa y d Crazy Ho rse periods, Neil Young in his magnificen but Carla’s tly warm an vo d not at all be at times whiny like N ice is . Combine eil’s can g Lucinda W rungy Neil illiams in with a fair ther bit of a hint of C ourtney Bar e and nett, and you’ve go t the pictu re. Catch her at the Rosemoun t, Mojos, Freo Social , or pretty much any Fremantle or Northbrid ge venue that promo tes local so ngwriters.

SCAN ME

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book reviews

By Sarah Schmitt

Books for Cooks oir

bittersweet mem Heartbake: A

by Charlotte Ree n & Unwin

Published by Alle

mine baking book of ok is a favourite things to of t lis Charlotte’s first bo my of p r recipes are to ons and justand a few of he ays, school functi thd bir us rio Baked va bake for th Charlotte’s w obsessed wi and ke ba st mu because. I’m no which you simply , ke ca se life, r ee he Ch t Basque memoir abou g this whimsical like ch Mu n. ow eat while digestin kd nt marriage brea ue eq bs th su rm d wa an e d marriag in detail an new book is rich ens pp ha o als te her recipes, this ot Charl e’s a lovely cook, nest, raw because while sh Her words are ho er. ell ryt sto te isi after all s, ipe rec to be an exqu d d moments an foo d un way aro n me ve so and wo nnected in memories are co out ab o als is ry so many of our sto vour. Charlotte’s sa se we s the ng , thi ain to the giveness, ag healing and for our to lly tifu au understanding, be t so rneys that connec Basque are personal jou u’ve devoured the yo er aft w, No s. won’t ey Th s. nie own food storie ow to try out her br re su be ke ca se Chee disappoint.

Now & Then by Tess

a Kiros

Published by Murdo

ch Books

If you are a fan of Tessa’s other books you’ll know what to expect here in her latest cookbook. Th ere’s more of her beautiful storytelling and pages dripping in nostalgia.

Surrounded by stunn ing images and be autifully designed pages, Tessa has col lated the recipes tha t are most dear to he from her childhood r and lifetime of travel ling. These are the meals she puts on he r table nowadays and cover a range of cuisines from her tra ditional Italian and Gre ek, through to Thai influences. From sim ple recipes like her Su mmer Pasta, proof that less is more, to the decadent Sugar Lemon Tart which is now firmly on our ow n family favourites list , you will no doubt find your own to ma rk as a favourite within these pages.

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book reviews

Fresh: Family recipes & stories inspired by Stephani e’s Kitchen Gardens by Stephani e Alexander

Published by Pan Ma

cmillan Australia

Stephanie Alexander is a staple in many kitc hens around the country for home cooks. This time, her bo ok is one for the entire family. It’s des igned to ‘inspire cooks of all ages and backgrounds to use vegetables and herbs as the star ingredient’ and her 120 recipes offer great ran ge to be able to achieve this. Fro m pasta and breads to curries and preserves, the recipes range in level of difficul ty and there’s plenty to inspire all bud ding young home che fs. A classic that features almost we ekly in our home is the Silverbeet & Ricotta Stuffed Canne lloni, made with fresh pasta – kids love making pasta. For a healthier (but not rea lly) treat I enjoyed the Chocolate & Pumpkin Seed Biscui ts. You will also find some wonde rful bush flavours in these pages too, such as the Qu andong & Berry Spo nge Pudding and a Lemon Myrtle Bavarois with Finger Lime Pearls.

, ring the catch e st a M : ry e h Fish Butc d

by Josh Nilan cut and craft Published by

Hardie Grant

Books

full r nice guy, but ck. He's a supe ba s ite ar qu ye is w on fe ok. The reas I met Josh a for not used this bo it’s ve er ha I th – ra , re ok su disclo r the home co fo t t no up sr ly di al d tu an , challenge simple, it’s ac stry – to inspire e fish du bl in m y lit hu e ita th sp e the ho w they us thinking on ho one of the the industry’s out Josh, he is ab tle lit a , So g. in stralia. It’s ok Au co in r ei re in th stainability he su y ar lin rn world te cu leaders on h in the Wes e 50% of a fis st u treat a wa yo we en d wh ve belie d to show that ne sig de is h ok ug to being and this bo transport thro m capture to fro ly ore desirable ct m rre te co fish d, you will crea se es oc pr d e about it. an butchered ore sustainabl while being m ts uc so if I were od ive pr at ed rm finish ly and very info ve lo lly ua ly have a vis ab The book is fish – I’d prob s to work with ve lo o wh ef a ch look at it.

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bite size

The Exchange Bar is your go to for events! With four varying function spaces it’s the perfect venue for your next party or private event. Having an event at your place? We offer catering too, from pizza trailers to complete bar set ups.

A bar / cocina with undercover courtyard plus indoor bar / lounge 33 South Terrace, Fremantle • (08) 9239 3333 www.sailingfororanges.com.au

32 Harrogate Street, West Leederville www.exchangebrewingco.com.au Ph: 9380 6675

GREAT FOOD GREAT BEER

ASIAN FUSION/ALL DAY MENUS

HUGE RANGE OF CRAFT BEERS BREWED ON-SITE

Sophisticated Dining In The Heart Of Perth Opening Hours: Tues-Fri 11.30am-10pm Sat 5.30pm-10.30pm Phone: 08 9221 0885

FROTHCRAFT.COM EXMOUTH (08) 9949 1451 BUNBURY 0407 718 751

WE ARE VERY SOCIAL PEOPLE!

200 St Georges Terrace, Perth www.rustyfig.com.au

DELICIOUS BAGUETTES, BAO BUNS, SALADS, BOWLS, TACOS, DESSERTS & SIDES. ORDER ONLINE & PICK UP FROM OUR PERTH RESTAURANT. Shop 7, 77 St Georges Terrace, Perth Underground at Allendale Square Ph: 0400 016 577

www.baguettemenot.com

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bite size

Food, Glorious Food 2/168 Scarborough Beach Road, Scarborough Ph: (08) 9341 1288 www.pizzaca.com

Claisebrook Cove gioiaontheriver.com.au

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bite size

OPEN 7 DAYS

DAILY SPECIALS | SENIOR DEALS GREAT SELECTION OF LOCAL WINE, BEER AND SPIRITS (08) 9800 1803 premierhotelalbany.com.au 194-208 York Street Albany WA 6330

(Parking at rear of building)

CULTURE OF GOOD TIMES City West 102 Railway Street, West Perth Ph: 0448 406 433 www.phatbrewclub.com

Taste Loved by People

Shop 7/21 Jarrah Road, ROLEYSTONE TEL: (08) 9397 7370 www.orchardespressoroleystone.com.au

TRADITIONAL SUNDAY ROAST E V E RY S U N D AY

AVA I L A B L E A L L D AY

2 M E AT S TO C H O O S E F R O M

Dine under the peppermint trees in a family friendly garden in the heart of Fremantle BOOKINGS RECOMMENDED oldcourthouse.com.au Te l ( 0 8 ) 9 2 0 0 1 8 9 9

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bite size

11 Oceanside Promenade, Mullaloo Phone: (08) 9307 1188 www.swellkitchen.com.au

The award winning Swell Mullaloo Beach embodies the best that our West Australian lifestyle has to offer.

Unmatched views of the Swan River and an award-winning fit out!

OPEN

Soak up the atmosphere and the History 60 Earl Street, Albany Ph: (08) 9847 4262 www.theearl.net.au

Tue - Fri: 11.30am - 3.00pm and 5.30pm - 10.00pm Sat: 11.30am - 10.00pm Sun: 11.30am - 9.00pm Located at ‘On The Point’ 306 TA2 Riverside Drive East Perth Ph: 0424 346 004 www.artofseafood.com.au

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bite size

1235 Great Northern Highway, Upper Swan (08) 9296 6966 www.stewartsrestaurant.com.au

• Weddings • Mobile Bars • Engagements • Platter Catering • Birthdays • Cakes & Cupcakes • Corporate Events • Party Hire & More

Your one stop shop for catering & events needs Phone (08) 9206 5352 | www.cosmiccocktails.com.au

917 Beaufort Street, Inglewood www.finlayandsons.com

Serpentine Main Dam, Kingsbury Drive, Jarrahdale 0491 948 889 www.bistrobythedam.com.au

An experience-based journey which will stay with you forever.

841 Beaufort St, Inglewood, Tel: (08) 6153 0584 Dinner 5pm onwards

Blue Manna bistro

www.chakrarestaurant.com.au

www.bluemannabistro.com.au 08 9786 5051 - 1/16 Cyrillean Way, Dunsborough, WA

A legacy of wine and cuisine – reimagined.

Western Australia’s Restaurant of the Year www.sandalford.com 3210 West Swan Road, Swan Valley (08) 9374 9374 @sandalford.wines Open daily for lunch, with dinner service Friday and Saturday

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bite size

A magical setting, magnificent cuisine and exceptional wine.

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

WORKING ON MY DAD BOD

Cheap pints and relaxed atmosphere. Perfect for family, friends, special occasions and corporate functions.

4070 Caves Road, Wilyabrup www.flutes.com.au

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

a tradition of quality

More than just a Steakhouse

222 Stirling Terrace, Albany Ph: (08) 9800 9191 www.rustlers.com.au

56 Stirling Terrace, Albany www.gourmandiseandco.com.au

197B Scarborough Beach Rd, Doubleview

ISCHIA RISTORANTE

“Dove si mangia, si beve e si fischia” (WHERE YOU CAN EAT, DRINK & WHISTLE)

Meet our New Location

Let us take you back to Italy Italian Cuisine | Wood-fired Pizza

Open 7 days a week

500 Beaufort Street, Highgate 08 9227 7762 WWW.ISCHIA.COM.AU

155 Claisebrook road, Perth 08 6185 1529 @ISCHIARESTAURANT

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cuisine & location guide CUISINE GUIDE BRITISH The Earl of Spencer..............................................73 COFFEE HOUSE Malibu Fresh Essentials........................................62 The Herdsman Market..........................................41 The Naked Bean...................................................29 The Re Store Northbridge...................................35 Two Cracks Coffee................................................29 EUROPEAN Flutes Restaurant..................................................75 Sentinel Bar & Grill...............................................19 FRENCH Gourmandise & Co...............................................75 FUSION Apple Daily............................................................73 Baguette Me Not..................................................70 Blue Manna Bistro................................................74 Froth Craft Brewery..............................................70 KOBA............................................................... 10/11 Orchard Espresso.................................................72 Phat Brew Club.....................................................72 INDIAN Chakra Restaurant................................................74 INTERNATIONAL Firewater Grille......................................................71 ITALIAN Gioia On The River...............................................71 Il Pasto Italian Trattoria.........................................18 Ischia Ristorante....................................................75 Julio's Italian Restaurant......................................71 Pizzaca Pizzeria & Bar...........................................71 The Exchange Bar.................................................70 The Re Store..........................................................35 MEDITERANIAN Sailing For Oranges..............................................70 MEXICAN All Malt Brewing....................................................59 Jalisco Doubleview...............................................75

Food Photography by Menu Magazine

0403 344 143 | info@menumagazine.com.au

76

MODERN AUSTRALIAN Bailey Brewing Co.......................................... 14/15 Birdie Restaurant..................................................77 Bistro By The Dam................................................74 Cervantes Bar & Bistro.........................................21 Cranked.................................................................75 C.Y. O'Connor Village Pub...................................20 De Bernales Bar & Bistro......................................25 Finlay & Sons.........................................................74 Grove Bar & Grill...................................................75 Monty's Leap................................................... 12/13 Old Courthouse....................................................72 Plantagenet Wines...............................................75 Premier Hotel Albany...........................................72 Rambla on Swan...................................................23 Rustlers Steakhouse & Grill..................................75 Rusty Fig................................................................70 Sandalford.............................................................74 Shamrock Hotel Greenbushes.............................24 Shelter Brewing Co...............................................75 Spinifex Brewery.....................................................6 Stewart's Restaurant.............................................74 Swell Mullaloo Beach...........................................73 The Hangar...........................................................22 PERUVIAN UMA Restaurant....................................................71 SEAFOOD Art of Seafood.......................................................73 Wharf Restaurant............................................ 16/17

LOCATION GUIDE ALBANY (GREAT SOUTHERN) Gourmandise & Co...............................................75 Premier Hotel Albany...........................................72 Rustlers Steakhouse & Grill..................................75 The Earl of Spencer..............................................73 The Naked Bean...................................................29 BUNBURY Froth Craft Brewery..............................................70 BUSSELTON Shelter Brewing Co...............................................75 CABLE BEACH (BROOME) Spinifex Brewery.....................................................6 Wharf Restaurant............................................ 16/17 CAVERSHAM (SWAN VALLEY) Sandalford.............................................................74 CERVANTES Cervantes Bar & Bistro.........................................21 CHURCHLANDS The Herdsman Market..........................................41 COWARAMUP (MARGARET RIVER) Two Cracks Coffee................................................29 DOUBLEVIEW Jalisco Doubleview...............................................75 DUNSBOROUGH Blue Manna Bistro................................................74 EAST PERTH Art of Seafood.......................................................73 Gioia On The River...............................................71 EXMOUTH Froth Craft Brewery..............................................70 FREMANTLE Old Courthouse....................................................72 Sailing For Oranges..............................................70 The National Hotel...............................................73 GREENBUSHES Shamrock Hotel Greenbushes.............................24

HENLEY BROOK (SWAN VALLEY) Bailey Brewing Co.......................................... 14/15 HIGHGATE Ischia Ristorante....................................................75 INGLEWOOD Chakra Restaurant................................................74 Finlay & Sons.........................................................74 Il Pasto Italian Trattoria.........................................18 JARRAHDALE Bistro By The Dam................................................74 KALGAN (ALBANY) Monty's Leap................................................... 12/13 KALGOORLIE De Bernales Bar & Bistro......................................25 LEEDERVILLE Cranked.................................................................75 The Re Store..........................................................35 MANDURAH All Malt Brewing....................................................75 MAYLANDS The Hangar...........................................................22 MOUNT BARKER (GREAT SOUTHERN) Plantaganet Wines...............................................75 MULLALOO Swell Mullaloo Beach...........................................73 NORTH BEACH Froth Craft Brewery..............................................70 Spinifex Brewery.....................................................6 NORTHBRIDGE The Re Store..........................................................35 PERTH Apple Daily............................................................73 Baguette Me Not..................................................70 Firewater Grille......................................................71 Ischia Risorante.....................................................75 Rusty Fig................................................................70 Sentinel Bar & Grill...............................................19 UMA Restaurant....................................................71 PIARA WATERS C.Y. O'Connor Village Pub...................................20 PORT KENNEDY Birdie Restaurant..................................................77 ROLEYSTONE Orchard Espresso.................................................72 SAFETY BAY Malibu Fresh Essentials........................................62 SCARBOROUGH Pizzaca Pizzeria & Bar...........................................71 SOUTH PERTH Rambla on Swan...................................................23 SUBIACO KOBA............................................................... 10/11 UPPER SWAN (SWAN VALLEY) Stewart's Restaurant.............................................74 WATTLE GROVE Grove Bar & Grill...................................................75 WEST LEEDERVILLE The Exchange Bar.................................................70 WEST PERTH Phat Brew Club.....................................................72 Julio’s Italian Restaurant.......................................71 WILYABRUP (MARGARET RIVER) Flutes Restaurant..................................................75 CATERING Cosmic Cocktails & Events..................................74

map

Cable Beach 2044km Exmouth 1252km Cervantes 197km

N

Map not to scale Mullaloo

Upper Swan

North Beach

Henley Brook Scarborough

Doubleview

Caversham Inglewood Leederville Maylands West Leederville Highgate Northbridge PERTH East Perth West Perth Subiaco Wattle Grove South Perth

Churchlands

Fremantle Port Kennedy 55km Safety Bay 55km Mandurah 71km Bunbury 168km Busselton 222km Greenbushes 241km Wilyabrup km Cowaramup 258km Dunsborough 258km Mount Barker 368km Albany 418km Kalgan 424km

Piara Waters Roleystone

Jarrahdale 65km Kalgoorlie 593km

A dining experience for all to enjoy.

Scan here for your next booking

77

what's happening

What's on your plate?

FEBRUARY

NANNUP MUSIC FESTIVAL (1 - 4 March)

FRINGE WORLD (19 January - 18 February)

The much loved Nannup Music Festival presents an eclectic mix of acts over the first weekend of March each year, set to the stunning bush backdrop of Australia’s South West and the small town atmosphere of Nannup. The community-spirited event, produced by a dedicated team from the nonprofit Nannup Music Club Inc, has been running since 1990 and has consistently proven to be one of the most welcoming and rewarding weekends around, and a much anticipated event in WA’s music calendar. It’s a special place to share a festival experience and authentic good times with family and friends; a colourful celebration of original music, nature, community and diversity.

Fringe World is a hugely popular annual festival presented by Artrage, with shows at over 50 venues around the metro area enjoyed by hundreds of thousands of people. This is the third largest Fringe on the planet, featuring over 430 shows with everything from cabaret and comedy to magic, music, theatre and circus. Be surprised and delighted by the variety of entertainment on offer.

For more information go to www.fringeworld.com.au PERTH FESTIVAL (9 February - 3 March) Founded in 1953, as a ‘festival for the people’, Perth Festival is Australia’s longest-running arts festival, bringing world-class performance, music, film, visual arts and literary events to Perth every summer. Festival time in Perth is when the best artists from Western Australia and the world stand shoulder to shoulder in creative unity within the community, and is uniquely placed to celebrate the oldest living cultures in the world by championing rich Aboriginal and Torres Strait Islander traditions and contemporary arts practice.

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

For more information go to www.nannupmusicfestival.org SOUTH WEST CRAFT BEER FESTIVAL (16 MARCH) Held annually in Busselton, the South West Craft Beer Festival is the perfect opportunity to sip and savour the best golden nectar the South West has to offer, from brewers in Mandurah all the way down to Denmark. The Festival showcases more than 150 refreshing local brews, including an assortment of one-off and limited edition beers. Brewers and beer-lovers gather together to sample these fine brews, along with enticing cuisine and groovy local beats. There’s also a refreshing range of local wines and craft ciders to try as well.

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

CHANNEL SEVEN MANDURAH CRAB FESTIVAL (16 - 17 March)

MARCH See February dates for: PERTH FESTIVAL (9 February - 3 March)

Mandurah’s signature event, Crab Fest is the largest free regional event in Western Australia, attracting over 100,000 locals and visitors to the City of Mandurah every year. The event showcases the lifestyle, location, culture and talent that makes Mandurah so unique. Of course, it would not be Crab Fest without a celebration of the native blue manna crab. Fresh food, live music, performances, children’s entertainment, competitions, cooking demonstrations, celebrities, fireworks - there’s something for everyone. If you want a taste of Mandurah, this is the festival for you.

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

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what's happening CITY FEAST (23 - 24 March)

MAY

Formerly known as City Wine and now offering a wider range of food to complement the beverage offerings, enjoy a showcase of WA’s best wine, spirits, beer and cider in the new location at Wellington Square East. With a huge lineup of incredible wines, beers, cider, spirits and cocktails and delicious food from all across our amazing state, there will be something for everyone's palate. Taste, experience and learn from the experts.

BICKLEY HARVEST FESTIVAL (4 - 5 May)

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

This hidden gem in the Perth Hills is only 35km from Perth CDB and spans 18 participating venues across a large area in Carmel, Bickley and Pickering Brook. It is a festival whereby you choose your own adventure and plan ahead which venues you want to visit for your experience.

Each venue caters for a different audience and some will require that you book ahead, while others will cater for those who just want to pop in for a tasting, bite to eat, see the open studio or just soak in the amazing scenery of Perth Hills orchards and vineyards.

For more information go to www.bickleyharvestfestival.com MOONDYNE FESTIVAL (5 May) Come along and join in the fun at the Moondyne Festival held annually in Toodyay township. It’s free to attend and everyone is encouraged to dress in pioneer period costume. Come as a floozie, swaggie or street urchin. Or wax up and enter the fabulous Moustache Competition.

Enjoy some good old-fashioned entertainment - there is so much to see and do.

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

APRIL SHORELEAVE FESTIVAL (24 - 28 April) Now in its fourth year, Shore Leave has become a must-attend event in the Mid-West region, with the 2024 programme featuring more than 30 exciting events held over five days, ranging from fine dining experiences to tours and live music. In addition to the two icon events, the MidWest Paddock to Plate featuring Matt Stone, and the Albrolhos Long Table Lunch featuring Scott Bridger, visitors and locals alike can enjoy fun and festivities at The Helm. The heart of the festival offers guests extensive daily food options including local favourites Burnt Barrel and Skeetas, as well as the Western Rock Lobster Back of Boats Lobster BBQ, daily live music, free kids’ workshops, sea shanty performances and so much more. The name Shore Leave is a nod to the rich maritime history and the connotations of holiday leisure, and adventure synonymous with the host destination of Geraldton and the incredible Abrolhos Islands in Western Australia.

For more information visit: www.shoreleave.com.au

TASTE GREAT SOUTHERN (2 - 12 May) Back in 2024 for its 20th year, the eleven-day Taste Great Southern festival is held over two weekends and boasts an incredible line up of around 30 not-to-be-missed culinary experiences, including long lunches, degustations, premium pairings, festivals, community markets, award winning wine, fantastic local produce, amazing chefs and more.

The events will be staged across the region from Albany, Mt Barker, and Denmark to Katanning. People are encouraged to attend events as well as create their own self-drive tour of the region taking in the spectacular landscapes and tourism attractions on offer.

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

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what's happening JUNE MULLEWA MUSTER & RODEO (1 June) The Mullewa Muster & Rodeo is an all-ages licensed event attracting over 3,000 visitors. The event includes a Full Points & Prize Money Rodeo, a Beaut Ute Competition, a Whip Cracking Competition and a Country Music Concert. There’ll be interactive workshops, stalls with information, giftware, western apparel and a wide variety of food and refreshments on site.

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

JULY Good Food and Wine Show (19 – 21 July)

Pamper yourself and discover the latest trends in health, wellness and beauty at the EveryWoman Expo. Over 150 businesses showcasing the latest in health, beauty, fashion, food, love, lifestyle, fitness, spiritual solutions and more. Popular attractions include fashion catwalks, empowering seminars, cooking demonstrations, beauty advice, psychic readings - and what’s more, entry is free.

The Good Food & Wine Show presented by Citi, is the perfect day out for food and wine lovers. Enjoy a fantastic day out with friends and wander through the show, sampling from hundreds of stalls, chatting to winemakers and distillers and hearing their stories. Sit back and be entertained by your favourite chefs as they demonstrate their delicious recipes in the Kitchen by Harris Scarfe, plus join in the fun of a masterclass from wine and cheese pairing to whisky tasting and graze at delicious pop-up restaurants.

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

For more information go to www.goodfoodshow.com.au/perth

EVERY WOMAN EXPO (21 - 23 June)

FARMERS’ MARKETS

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

Margaret River – Saturdays 7.30am to 11.30am

Albany – Saturdays 8am to 12noon

Palmyra – Sundays 8am to 12noon

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

Perth City Farm – Saturdays 8am to 12noon

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

Serpentine Jarrahdale – Saturdays 8am to 12noon

Geraldton-Greenough – Saturdays 8am to 12noon

Stirling – Sundays 7:30am to 11:30am

Kalamunda – Sundays 8am to 12noon

Subiaco – Saturdays 8am to 12noon

Kyilla Community – Saturdays 8am to 11.30am

Toodyay – 3rd Sunday of the month 9am to 1pm

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

Victoria Park – Sundays 8am to 12noon

Manning – Saturdays 7:30am to 12:30pm

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

Mt Claremont – Saturdays 7.30am to 11.30am Mundaring – Saturdays 8am to 12noon

Hospitality Supplies

FAMILY OWNED & OPERATED SINCE 1986

Phone 08 9345 2255 • www.zeroz.com.au

Kommunitybrew.com

LEARN BUY SUPPLY