Menu Magazine - Issue 33

In the previous issue, we asked you to vote for your favourite butcher since we met quite a few while putting together Masters of Cheese Recipe Book. We had 134 votes for 31 different butchers who were nominated. Here are your top 10:

BUTCHERS

1. The Corner Butcher – Morley 2. P.Princi Butchers – Bicton 3. Primavera Quality Meats – Mount Hawthorn 4. Creative Meats – Churchlands 5. Gregory’s Meat & Poultry – Duncraig 6. Olsen Butcher – South Perth 7. Swansea Street Family Butchers –Welshpool

Pete’s Chop Shop – Australind

Noranda Meats – Noranda 10. Rump Shakers – Southern River

Please keep your letters coming in to us at info@menumagazine.com.au as we love hearing from you. In the next issue we will publish a list of your favourite fish and chip shops, so please write and let us know who your favourite is, where they are and why.

The best restaurant is definitely Seven Sins. Love all their meals, so fresh and so much food, especially love the seafood. The best Butcher is Olsen Butcher. Love the steaks.

Joanne

I think the best Butcher in WA is Sebastian’s Butcher on Haynes Road, Kalamunda. They have been there over 50 years and my grandparents and parents, and my generation and my grandkids go buy meat there. The owner died a few months ago and now his wife and son are running the business. They sell the best Italian Sausages – nothing beats them. The freshest meat is from their farm down south. They also sell pasta and cheese and ready-made food. All the staff are friendly, helpful and always have a chat about the

good old days. I think it’s getting a rarity that good old-fashioned service from generations of family members run this business and generations of customers still shop here. It’s an icon I say.

I would love the $100 voucher for Squiddlies as I’ve been buying fish there for years now. I used to cut Garry’s hair and charged him a very special price but he hasn’t given anything special for me so about time he pay it forward, ha ha.

Thank you, I’m most grateful for your magazine, I love it.

Anna

I read the article on Vinegar in the last issue and wondered. Does the fruit need to be fresh, or can it be on its way out? I thought that if I could use fruit that is on its way out then I would feel better about it rather than just throwing it away. A friend suggested to me ages ago to use brown bananas in pancakes and cakes.

Paula

Hi Paula, you can use both fresh and overripe fruit to make vinegar. Make best use of your unwanted fruit and reduce waste by using fruit scraps, fruit peels, bruised and overripe fruit – so long as it’s not rotten or mouldy. You can also use fruit that is frozen or has been stewed or baked. And with your bananas – baking with the overripe ones will enhance flavour. If you have excess bananas, peel them and then freeze ready for your next cooking adventure.

Ed

I read the feature on Wheat Beers in the last issue and wanted to point out that the current

Seven Sins is my favourite dining experience. Every time we go the food is exceptional, they really showcase the amazing local produce.

Natasha

Had a great time at the Fremantle Beer Festival. Thanks for the tickets. Figured we would eat at The Esplanade since that was how we won the tickets in the first place but we noticed The Ball & Chain had re-opened and went there instead. Great to see it is back open.

John

Thanks for the email John and glad you enjoyed the festival. We have heaps of prizes to give away each issue. Just head to page 21 to see what’s on offer. John sent us a receipt from his meal at The Esplanade that was featured in #30. That’s all you need to do to win.

Ed

Seven Sins Roleystone is my favourite restaurant, beautiful food and locally sourced. Service is amazing, they make you so welcome and with the sunsets we are having it’s perfect.

Gillian

Thank you so much for publishing the feature on food allergies in the last issue. This is all new to me, so I found the article very educational. My mum is coeliac, and I have always been a chronic hay fever sufferer. I have tried everything to keep it under control but never really thought that food would be a part of the problem. I tried to convince my mum try sour dough. She was pretty nervous, but she survived it and now enjoys a bit now and then. It was also great to see that a business like Strange Grains is offering alternatives at their bakery. I have been a few times and it has made a real difference. Keep up the good work.

Australian native plants with edible fruits, nuts, shoots, leaves and roots.

Jonathan

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MASTERING THE ELEMENTS

So, what’s so good about The Good Grocer?

Change is here. It is inevitable but never has it been as rapid as now. The landscape is changing, buildings are getting a fresh new look, new buildings and roads are popping up, people are changing careers, new careers have been birthed and life goes on.

We are still dealing with uncertainty, staff shortages and the cost of living going up, yet people are still wining, dining, and chasing their morning coffee.

In this issue we have tried to consolidate and look at what is here now and see if it will be here tomorrow. Sour Beers is a great example of this. Many thought it wouldn’t last but it keeps getting more and more popular, so Jeremy gives us an insight.

Breweries have been collaborating on projects for some time now. It’s fun, different and maybe why our beers are so good. Jeremy investigates this too.

Have you ever wondered why every time you buy a Riesling it tastes different? Some are sweet, some are dry and it gets confusing. We discovered a guide on how to purchase Riesling at The Re Store and new writer Andrea investigated.

I joined in the judging of The Sausage King competition to see who WA’s best butcher is and we also did our own reader poll. See the results on page two.

We are discovering many more ways on how we can use hemp in our food and beverages. Sarah looks at some of the more unusual things it is being used in.

Our fishing industry is an important part of our eco system as well as our economy. Sarah discovers just how interesting the WA Rock Lobster industry is.

On my journeys, I deal with chefs all the time and get to see some of the amazing equipment they have at their disposal. I find it interesting that much of the equipment is used for just a fraction of what it can be used for. I took a closer look at the Combi Oven in particular.

Buy West Eat Best has now been going for over 15 years. What does it do, why does it do it and how has it shaped our local food industry?

We tell you who the movers and shakers of the hospitality industry are by announcing the winners of both The Gold Plate Awards and Restaurant & Catering Awards.

My favourite project this issue was visiting Denmark in our Great Southern Region. It’s a bit of a drive but well worth it. There are many things on offer and the quality and passion is extremely high. Carmen has been a heap of times and it was interesting for her to see how it has developed over the years.

I had a lovely chat with Poh and found out a bit more about her and her food journey.

So, enjoy this latest issue of Menu Magazine.

Scott

Contents

Introductions

LETTERBOX (Letters to the Editor) 2

EDITOR’S ENTRÉE (Introduction) 4 COMPANY DETAILS (Team) 6 MENU PEOPLE (Contributors) 7 OUT & ABOUT (Social Pics) 8 MESSAGE FROM THE MINISTER OF TOURISM (Polly & the People) 9

Profiles

AN OASIS AMONGST THE SAND DUNES (Birdie Restaurant) 10/11 FEED YOUR SOUL (Chakra Restaurant) 12 FREMANTLE’S LATEST NEW BAR/CUCINA (Sailing For Oranges) 13 PAIRING FROTH AND FUSION (Froth Craft Brewery) 14 A DAY ON THE GROUNDS (Oakover Grounds) 15 CANTONESE ELEGANCE (8 On The Point) 16 FOOD FROM THE HEART (Julio’s Italian Restaurant) 17 ALBANY GETS A HILTON (Together & Co.) 18

Prizes

COMPETITIONS/SUBSCRIPTIONS 20/21

Features

BEST IN COFFEE (Coffee) 22/23 SOUR POWER (Beer) 24/25 COLLABORATION BEERS (Beer) 26/27 REISLING (Wine) 28/29 THE SAUSAGE KING – BUTCHER V BUTCHER (Food) 30/31 A BUDDING INDUSTRY (Food 32/33 CUSTODIANS OF THE SEA (Food) 34/35 MAXIMISE THE USE OF YOUR COMBI OVEN (Industry) 36/37 TAKE A BITE OUT OF WA (Industry) 38/39 2022 GOLD PLATE AWARDS (Awards) 40/41 2022 R&CA AWARDS FOR EXCELLENCE (Awards) 42/43 A TASTE OF DENMARK (Travel) 44-48 NOT YOUR EVERYDAY SHARON (Celebrity Chef) 50/51

Columns

LAMB RUMP (Cover Recipe) 54 ON THE SUNNY SIDE (Juicing Column) 55 WATERMELON SALAD (Easy Meals Column) 56 5 TRENDS FOR THIS PARTY SEASON (Catering Column) 57 THE HEAT IS ON (BBQ Column) 58

ROASTED EGGPLANT STACK (Fresh Produce Column) 59 IMPORTANCE OF TRAINING ON EQUIPMENT (Industry Column) 60 CORDIALS ARE THE NEW BLACK (ECO Column) 61

Products

REDS & WHITES (Our Top Drops) 52/53 PRODUCTS & SUPPLIES (Products) 62/63 HOSPITALITY IN YOUR HOME (Products) 64/65

Entertainment

LOCAL MUSIC AND LOCAL HAUNTS (Music) 66/67 BOOKS FOR COOKS (Book Reviews) 68/69

BITE SIZE LISTINGS 70-75 CUISINE & LOCATION GUIDE 76 MAP 77 WHAT’S ON YOUR PLATE? (What’s Happening) 78-80

Cover Picture

Birdie Restaurant Profile pages: 10/11 Recipe: 54 Bite size pics pages: 70-74 Photography: Cloud Imagery, Scott Arnold-Eyers

Meat And Poultry

Publisher

Scott Arnold-Eyers

Editors Assistant

Sarah Schmitt

Proofreader

Regina Barnett

Menu Writers

Chef Ryan Adair, Scott Arnold-Eyers, Chef Nicholas Birrell, Chef Sunny de Ocampo, Andrea Gallagher, Brian Garcia, Georgina Goss, Clint Gurney, Araluen Hagan, Paul Hindle, Julie Hoskings, Phillip Jenkins, Carmen Jenner, Mario Leeder, Chef Karen Mansfield, Chris O’Halloran, Jeremy Sambrooks, Sarah Schmitt, Danica Scott

Design

Cam Allen Design

Legal & Finance Manager

Dianne Arnold-Eyers

Contributing Photography

Dylan Alcock, Cam Allen, Ryan Ammon, Frances Andrijich, Yael Angwin, Scott Arnold-Eyers, David Biesse, Sam Brody, Rachel Claire, Cloud Imagery, Glen Daniel, Tony Dunkley, Lewis French, Clint Gurney, Araluen Hagan, Scott Hamilton, Paris Hawken, Matt Jelonek, Phillip Jenkins, Carmen Jenner, Craig Kinder, Kroholab Laan, Keith Mitchell, Michael Muller, Ainoa Ortega, Bronte Taton, James Thomas, Gretl Watson-Blazewicz, Lewis Williamson, Jessica Wyld

Web Designer

Web Administrator

Dianne Arnold-Eyers

Sales and Marketing

Scott Arnold-Eyers 0403 344 143

Menu Magazine is proudly published by Eyers RockET ABN 50 880 398 494

Address: P.O.Box 62, Scarborough WA 6922 Phone: (08) 9430 6007 Web: www.menumagazine.com.au | www.digital.menumagazine.com.au Email: info@menumagazine.com.au

Menu Magazine

Printed by Scott Print

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

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

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

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

Menu people

In this issue I’ve reviewed three WA cookbooks. Angelina’s Cucina I found quite by chance in my parents Albany home while I was down there to review Together & Co. Meeting Lucy and her mother Angelina was such a lovely part of my visit. Kate Flower’s beautiful new book A Local Table highlights WA growers and producers, then of course we have our Masters of Cheese cookbook. All these books are worthy of your kitchen.

Finally, getting to know our local cray fishermen has been a particular highlight for me. The passion and love for what they do, their family legacies and the future of the ocean is inspiring. I urge you to support Back of Boat Sales through your purchases as well as passing on to your friends and family, how they can buy fresh out of the ocean crays.

Sarah Schmitt

Since the last issue, I’ve travelled to Melbourne to take in a couple of footy matches and of course, check out some restaurants. I revisited the Flower Drum, a Melbourne institution, and the vibrant Lucy Liu Kitchen and Bar offering modern Asian cuisine. The food was way better than the footy. Venturing to Queensland’s Sunshine Coast, I dropped into Bella Venezia on the Mooloolaba’s dining strip. Authentic Italian fine dining and great service to match. Closer to home, I indulged in fresh Western Rock Lobsters at Southerlys in Port Denison and visited Margaret River. If you’re down that way, check out the brilliant Farm House Artisan Meats, a family-owned butchery and smokehouse. It’s sad to see venues still struggling to find staff despite high visitor numbers. Hopefully this will ease as international staff return in coming months. So please continue to be kind and show patience to our hospitality staff during these difficult times.

Chris O’Halloran

I love to go out for lunch or dinner with a bunch of good friends. A group of us went to lunch at Baguette Me Not in Karrinyup where they do great food, yummy smoothies and juices, all at very reasonable prices. The food was fabulous at the last Menu Magazine staff dinner at Old Courthouse in Fremantle. I had a great day at the Claremont Showgrounds for GinFest with my daughter and we both came home with a few different bottles.

A little trip to Kalgoorlie with my family saw us eating at DeBernales Tavern, Just A Little Cafe (great breakfasts), the Broad Arrow Tavern and the Exchange Hotel. Then I did a review for this issue at Chakra Restaurant in Inglewood – a definite destination for a future lunch with the girls.

Georgina Goss

I recently played host to a visiting friend from Sydney. It was her first proper visit to Perth and, aside from a long overdue catch up, what was great for me was the opportunity to experience my adopted home city through fresh eyes. It made me appreciate just how much fabulousness we have on our doorsteps so close to home. So, culinary shout outs with renewed enthusiasm to some – amongst many – of my West Leederville local heroes: Piccolo’s Corner, Chez Jean-Claude Patisserie, Pinchos Bar De Tapas, and My House Dumpling. Don’t take it for granted; support your local small businesses.

Paul Hindle

These past few months I have been reflecting on the value and simplicity of quality produce. Knowing where your food comes from, growing what you can. I am in an experimental relationship with my tiny backyard, filling as much space as I can with growing capacity to practice my own version of paddock to plate; the tomatoes are ready for ripening, much to the delight of my little person. We managed a brief getaway to Pemberton in the rain of July and enjoyed the immersion in southern offerings, including local fruit and vegetables. Homemade risotto, with roadside artichokes, walnuts and mushrooms, and generous amounts of local wine (as much for my mouth as the risotto) was a highlight. Made with love, just for me. Chef Gonzalo from Julio’s expresses similar sentiments when talking about his cooking and approach to meal creation; made with heart, from quality produce, as a celebration of the ingredients and life. Hope you enjoy the article as much I did the food.

Danica Scott

Message from the Hon Roger Cook MLA Deputy Premier

Minister for Tourism

Welcome to Western Australia and the 33rd edition of Menu Magazine.

Welcome to Western Australia and the 33rd edition of Menu Magazine.

For 16 years, Menu Magazine has provided locals and visitors with an insight into some of Western Australia’s best restaurants, cafes, bars and culinary experiences; highlighting the latest trends and new products in the State’s thriving food and beverage scene.

In this edition, Menu Magazine features Denmark in our Great Southern Region, Sour beers, collaborations, Rieslings, awards, WA Lobsters, Buy West Eat Best, Different uses for Hemp as well as its regular articles on design, wine, products, education and events. We also welcome the launch of the Western Australian cheese recipe book – Masters of Cheese.

Western Australia recently unveiled its new tourism brand, Walking On A Dream, featuring some of the most iconic locations across the State, including Ningaloo Reef, the Bungle Bungle Range in the Kimberley’s Purnululu National Park, the Perth city skyline, sparkling beaches of Rottnest Island and the forests and vineyards of the Margaret River Region. The new campaign invites travellers to visit and explore Western Australia to discover

the attributes that make the State such a wondrous and dream-like place, including its jaw-dropping landscapes, supernatural colour contrasts and one-of-a-kind experiences that inspire a sense of unparalleled freedom.

The hospitality offerings across Western Australia are continuing to grow, particularly in Perth. Terrarium is a new multi-level cocktail and spirits bar located in the heart of the CBD with a plantfilled open-air rooftop terrace, while the city’s largest brewpub, Pirate Life, has welcomed the opening of two unique spaces, CRUSH and Honey. Charming Parisienne-style café, bar and bistro La Lune, has also opened in Fremantle.

During the summer months, Australia’s sunniest capital will be brimming with activity with a calendar of events showcasing art, culture, food and wine.

The world’s third largest Fringe World Festival will kick off from 20 January until 19 February 2023, followed by Australia’s longest-running and most diverse international arts festival –Perth Festival (10 February – 5 March). That’s in addition to the regular summer offerings of twilight markets in the city and on the beach and dreamy pop up bars, not to mention

incredible outdoor cinemas on rooftops, historic buildings and in one of the world’s largest inner-city parks – Kings Park.

Keep an eye out for upcoming regional events showcasing the best of Western Australia’s food and drink offerings, including Shore Leave in Geraldton in April, followed by Taste Great Southern in the south west in May. The Boab Metals Ord Valley Muster also returns to the Kimberley in May with a bumper programme of more than 30 events showcasing the top culinary offerings of the region, supporting a wide range of cultural events and performances.

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

HON ROGER COOK MLA DEPUTY PREMIER MINISTER FOR TOURISM

Resting on pristine coastline at Port Kennedy and located within one of Australia’s highest rated golf courses, the Links Kennedy Bay, Birdie Restaurant is much more than a place to have a cooling refreshment after a round of golf. Birdie Restaurant is part of the DNA in the growing, vibrant community at the $425 million Kennedy Bay development.

With floor to ceiling glass windows, polished concrete floors, light wood-styled walls and ceilings, and dark fixtures, it carries a contemporary vibe. Adjacent to the restaurant

is an incredible adventure playground, allowing parents to relax while their children explore this wonderland.

Birdie Restaurant opened its doors in late October 2021 embracing an ethos of sustainability with supporting local and buying local. Links Kennedy Bay and Birdie Restaurant are operated by Clublinks Management and led by Venue Manager, former chef and hotelier Jonathan Kunz, who teamed up with former co-worker and Head Chef Nicholas Birrell, collaborating to deliver

a heavily Mediterranean influenced menu which suits our Western Australian climate perfectly.

The first plates served were House Cured Atlantic Salmon and the Summer Burrata. The salmon is cured on premises. It’s delicate, buttery and light, and perfectly complemented by a bed of mildly tart crème fraiche. The addition of sumac provides savoury highlights, while lightly pickled onion, house preserved lemon and capers present sweet and salty notes to the flavour profile.

The Summer Burrata is a feast for the eyes. The Italian style cheese seduces you with its buttery consistency and creamy interior. The accompanying elements of sweet and smoky grilled nectarine, and beautiful Swan Valley wildflower honeycomb combined with sunflower seeds are delicious individually, and together make your palate sing. Almond flakes and shaved fennel provide the crunch factor and aniseed undertones.

The Jilyara Honeycomb Corner Sauvignon Blanc 2022 was a seamless pairing with these dishes combining an aromatic nose with hits of summer fruit while possessing a crisp acid finish.

The next dishes served showcased quality seafood from the Kimberley's. The Fish Tacos consisted of Cone Bay barramundi strips coated in a tempura batter and lightly fried. The accompanying slaw, chilli and smoky chipotle aioli were served in a lightly toasted soft tortilla. A flavour bomb in a hand sized serving.

The Kimberley Banana Prawns and Iberian Chorizo oozed summer. The chorizo is pan fried to release its spicy oil in which the prawns are then cooked. They’re served on a platesized garlic infused pide with accompanying blistered cherry tomatoes. The delicious freshness of the prawns and the quality of the Spanish chorizo shine through.

RESTAURANT

We selected Thompson Estate Four Chambers Pinot Noir Rose 2022 to accompany this dish. The gentle acidity and soft fruit flavours worked well with the seafood, while the understated minerality and length of the finish were a match for the chorizo and garlicky pide.

Next, we tried the Spiced Amelia Park Lamb Rump together with the Heirloom Beetroots and Goats Curd Salad.

The mildly spiced lamb is sous vide for several hours and then flash fried to impart a caramelised crust. The result is succulent lamb you could cut with a spoon while still enjoying the outside toasty crunch. It was served with a classic combination of buttery pureed peas and crunchy al dente asparagus. Pomegranate seeds provide a citrus pop to the dish, while a fresh herby salad and candied chilli add that extra dimension. This was the ‘hero dish’ of the afternoon.

The Heirloom Beetroots and Goats Curd Salad arrived at the table with a brilliant array of colours on display. From traditional deep purple shades to soft golden hues. Similarly, the flavour profile ranges from earthy to sweet and mild. The goat’s curd was creamy and tangy and works well with the beetroot. The drizzles of vincotto wine reduction added a raisin-like sweetness to the dish, as the toasted hazelnuts provide crunch.

The wine matching with Willowbridge G.S.M. Grenache Shiraz Mataro 2020 bordered on perfection. The stronger tannins in this medium-bodied wine enhanced the dishes strong earthy flavours. The pepper notes and general smokiness of the blend worked in harmony with all taste elements on these plates.

Pizzas are one of the most popular dishes on the Birdie menu with locals and golfers

who want something quick and satisfying.

We got to try the prosciutto pizza, this is an Italian classic style pizza; where less is more and the quality of the ingredients speak for themselves. The crust is thin and crispy and the tomato sugo is deep in flavour. The toppings consist of Italian prosciutto, thinly sliced crispy pear, with dollops of cambray blue cheese and finished off with fresh peppery rocket. Italian antipasto on plate!

We finished with two classic Italian desserts with a Birdie twist. Mango Pannacotta and Tiramisu. The Pannacotta was light, creamy and full of mango indulgence. Additional fresh mango and strawberry cut through its creaminess, while crispy sugary biscotti added crunch. A clever addition was orange rind with the fresh mango, providing a bitter hint to balance the sweetness of the dish.

There are many variations on the classic Tiramisu. Ours came served in a quirky oversized coffee cup and one could be forgiven for wanting to take a sip, given the coating of cocoa powder that floated across the top hiding the coffee driven, mascarpone-based dessert. Digging in with a spoon dispelled the mirage, encountering a silky light creamy texture. Subtle amounts of sweet, rich marsala provided a perfect balance to the dish.

Birdie Restaurant is a casual dining venue that welcomes families, business groups and can accommodate functions ranging in size from 20 to 250 guests. With indoor and alfresco dining areas, every type of gathering, formal or informal can be catered for. Why not drop by on a Sunday afternoon and take in some live music vibes, while sampling the several craft beers on tap or the refreshing array of cocktails on offer. Whatever the occasion, we invite you to venture out amongst the sand dunes at Kennedy Bay to this oasis by the sea.

By Chris O’Halloran

Birdie Restaurant

Links Kennedy Bay

199 Port Kennedy Drive, Port Kennedy Ph: 0499 098 111

www.birdierestaurant.com.au

BIRDIE

OPENED ITS DOORS IN LATE OCTOBER 2021

EMBRACING AN ETHOS OF SUSTAINABILITY WITH SUPPORTING LOCAL AND BUYING LOCAL.

OSeventh Avenue in Inglewood you’ll find a little slice of India at Chakra Restaurant. Open since April 2017, this delightfully quirky restaurant is a family business with a focus on authentic flavours, quality food and great service. If you’re looking for some beautiful, artistically presented Indian food to feed your eyes, your stomach and your soul, as well as cocktails to die for, you can’t do better than Chakra.

We started with two entrées. The Beef Samosa Cones were a different twist on samosas - a mildly spicy and very tasty beef curry mixture in two cones of crisp pastry, on a bed of puffed lentils. The second entrée was a

Butter Chicken Kulcha. Two balls of leavened bread were stuffed with butter chicken and served with an assortment of sauces and condiments. Both of these dishes are mild enough to suit any palate, even the fussiest kids will enjoy these.

The most popular dish on the menu is Dhaba Chicken. It’s a spicy curry served the way you would get it at a roadside stall in India - with long grain rice, burnt onion and tomato and chilli. Simple but flavoursome. A glass of 2021 Saint Claire Sauvignon Blanc was a great accompaniment with that wonderful passionfruit flavour that goes so well with curry.

The next dish was called Burnt Aubergine and was such a pretty sight on the plate. Chargrilled eggplant was filled with mild lamb and cashew curry, and topped with cashews, pomegranate and edible flowers. It’s served with a couple of Nigella seed naan breads and some raita on the side.

We followed this with Keema Naan stuffed with spicy lamb. Cut into quarters, the naan had a great texture and flavour, and was served with a mild, smooth turmeric and cashew curry sauce. I think this was probably my favourite dish.

Sonia Pathak, one of the owners, told us they only use the original herbs and spices in their cooking. Her personal favourite dish is Palak Paneer. Sonia said her young daughters love to get involved in the restaurant, particularly on special occasions such as Mother’s or Father’s Day.

The cocktails mixed at Chakra are really different. They steep whole spices such as cardamom seeds for a long time in bottles of gin and vodka, which are then used to make delicious cocktails. We tried a Vasant (Spring) Cocktail made with Lemon gin, pomegranate juice, fresh orange juice, ginger and ginger ale, which was fresh and fruity. We also tried an Amrut - Six Spices infused vodka, mezcal, pineapple juice and orange juice, which was luscious.

For dessert, we tried The Mystery Choc Pot. Looking like a pot plant, a mini pot made of chocolate is filled with saffron mousse, topped with Oreo crumbs and a sprig of mint. It’s served with a drift of Pistachio Soil, with a Gulab Jamun sitting on a bed of the custardy mousse.

The second dessert we tried was a Parle G, or Spring Parfait, which to our surprise was made even more delicious when paired with the 2021 Saint Claire Sauvignon Blanc. It’s not often you get a wine match with a dessert.

The menu changes seasonally at Chakra so there’s always something different to try. Variety is the spice of life, they say, so take a few friends and share an assortment of dishes between you. They also have a huge selection of beverages available to go with your meal, an extensive wine list, cocktails of course and plenty of non-alcoholic beverages as well. I must try the Indian beaten coffee next time.

By Georgina Goss

Fremantle’s latest new bar/cucina

grilled lemon half. The grilled lemon was particularly good with both the chorizo and the prawns.

A plate of shaved Sopressa (Italian-style salami) arrived, accompanied by a side-dish with some toasted house-made bread and pickled vegetables. Our final dish of fine slices of Cured amber jack with creme fraiche and strawberry puree made a very pretty dish, worthy of putting on social media.

Do make sure you order some of the house bread. This is the kind of food that goes perfectly with bread – it’s an essential companion, like rice with curry. It was fantastic; crunchy and herby on the outside and soft on the inside, perfect for tearing pieces off to dip in and soak up all those lovely sauces.

On the last day of Spring, we dropped in to try this Mediterranean-inspired venue with the whimsical name, situated on the site of the old Monk’s Brewery on South Terrace in Fremantle. Having only just opened, this new offering from the people who brought you Emily Taylor Bar & Kitchen and Gimlet at the Warders Hotel, offers all day dining featuring share plates. It’s open seven days-a-week, from 7am till late, and you can pop in for a drink and a snack at any time of day. Sit and watch the world go by on Fremantle’s busy South Terrace, while sampling some of their lovely food.

The Group Director of Hospitality Tim Buckton told us they have both an in-house butcher and baker, so everything is really fresh, and they use lots of local produce. The kitchen has been remodelled and the place has a great outdoors feel while being all undercover, perfect for Summer. On Fridays and Saturdays they have live music and DJs to keep you entertained.

My dining companion had been there a couple of times before and said the food just keeps getting better, as they tweak the recipes. We had a great selection of dishes from the all-day menu (they have a breakfast menu as well), and enjoyed a glass of wine, a beer and a gin cocktail with our food.

Skull Island tiger prawns on skewers with a tomato vinaigrette and a grilled lemon half was the first dish to arrive, and very tasty it was too. Next, we had a truly delicious plate of lightly cooked Brussels sprouts, served on a bed of sweet sherried parsnip puree and topped with strips of crunchy fennel.

To cleanse the palate, we had a salad consisting of chunks of rock melon and ribbons of cucumber on a bed of creamy sheep’s milk curd with rosewater. This was followed by some torched asparagus served on a creamy white sauce and topped with flaked almonds, as well as a plate of grilled chorizo slices glazed in cider and served on caramelised onions, accompanied by another

We chatted with Chef Brian Alday who told us that his own favourite dish was the goat. He said all of the dishes are simple combinations of three or four elements, with the emphasis on fresh local produce and everything made in-house. We particularly enjoyed the vegetarian dishes, but would love to go back there again another day to try some of the other menu options.

Pairing Froth and Fusion

Raj Hossain’s kitchen team deliver an array of modern takes on familiar dishes, infusing each with a sublime southern Asian fusion pairing of (not too) sweet plus acidic tang. All their spice mixes and marinades are made in-house, collating the best fresh ingredients from the cuisines of Bangladesh, India, Sri Lanka, and Japan to flavour the locally-sourced produce. As befits a specialist micro-brewery, each of the dishes I tried came with a recommended alcohol pairing from the extensive beer menu. Not one pairing disappointed; I would urge you to take advantage of their suggestions.

Pairing #1: A menu special dish of roasted vegetables in a light curry sauce - broccoli, pumpkin, chickpeas, with coriander, rice, and papadums, paired with the Stoned Over Hazy Pale Ale. This dish was a standout. Tasty and filling, but without any post-meal bloat. Sometimes simple is best.

Pairing #2: “Lobo’s Lamb Ribs” with pineapple slaw and house-made Asian glaze, paired with the Little Phete Amber Ale. Succulent, juicy, but not too sweet with a slight vinegar tang that truly cuts through.

Pairing #3: Another menu special dish of crab with squid ink linguine, tomatoes, capers, red chili, fresh basil, grated parmesan, paired with the Golden Hour West Oz Summer Ale. A wise old Italian once told me the secret to their cuisine – buy top quality ingredients and after that do whatever you like. This dish is a gem that proves that adage.

TCentrally located in Bunbury on the prime corner lot of Carey Street and busy Victoria Street, where once stood the iconic Reef Hotel, this is the second venue for Froth Craft Brewery, joining its sister site in Exmouth. As Pete Firth and the management team put it, their goal is to deliver an eclectic but approachable mix of family-friendly

restaurant, live music venue, craft microbrewery and delectable meals, all served in a

The new Bunbury site certainly delivers on that score. It’s expansive, yet never feels overwhelming or cavernous. The ‘pier style’ architectural design is engaging on a humanscale, allowing it to operate seamlessly as part brewery, part restaurant, part cultural hub, part family venue, part theatre, part beer garden, part function venue, to simply part local meeting spot. It’s all very stylishly done.

As is their food. With seasonal dishes all pitched as a mid-way alternative between standard pub grub fare and fine dining, Chef

Pairing #4: “That’s It, That’s All Folks” chilli caramel crispy pork belly, corn slaw, housemade Asian sauce, nuoc cham and papadums, paired with the Yeah Baby Ginger Ale. That this star dish is proving to be Froth kitchen’s most popular comes as no surprise. What does come as a surprise is the success of its pairing with the ginger ale, a drink I would never have thought to order, but having tasted the combination I now wouldn’t order anything else. One reason for its success – the ginger ale is a marinade ingredient and the two really do set each other off.

Froth Craft Brewery’s version of Asian Fusion cuisine is superb and delivered to a uniformly high standard across its entire menu. Plus, it’s a micro-brewery. Plus, it’s an entertainment venue. Plus, it’s a spot to hang and chill.

Lots of fusion to be getting on with.

By Paul Hindle

A Day on the Grounds

Oakover Grounds in the heart of the Swan Valley is the place to bring your family and friends for a long and lazy day; there is just so much to do here. With its artisan coffee, award winning wine, café and beautiful grounds, there’s even a choice of venue for your next function, whether a lowkey birthday or elegant wedding.

We were invited to check out the newest addition to the property, The Smokehouse. It’s a standalone building next to the lake that offers a more casual dining option to the onsite café.

The concept of The Smokehouse is unique. Currently open on the weekends, it specialises in smoked meat rolls, burgers and gourmet pizzas; designed for that super casual quick meal so you can get busy lazing the rest of your day away. The Barrel Bar sits adjacent, fully covered with picnic tables and a 10 metre bar serving a range of local beers including, Oakover’s Pale Ale, Grounds Lager and Oakover Cider, plus the full range of the Award Winning Oakover Wines produced by the Wine Maker of the Year 2023. Large café blinds can be pulled up or kept down depending on the weather; either way you still keep that ‘outdoor’ vibe. Otherwise make

Oakover Grounds

80 Yukich Close, Middle Swan Ph: (08) 9374 8000 www.oakovergrounds.com.au

sure you pack your picnic blankets so you can pick up a meal and a few drinks before finding space to hang out lakeside on the grass, under the trees. The Barrel Bar is also available for functions and large group bookings.

Whilst you sit and socialise, your children can play on the grass with a selection of outdoor games and the trees and playgrounds are perfect for hide and seek. For those who are keen, the paddle boats on the lake will keep you entertained.

Head Chef John Shelly enjoys working with fresh, rustic and honest local produce, supported by gracious hospitality. Dining inside the industrial styled café you will enjoy welcoming cuisine paired with wines from the Estate. The menu incorporates welcoming and generous dishes from grazing plates to be shared amongst friends, to larger individual meals covering all tastes and dietary needs of today’s guests.

While we were there, we enjoyed several of the menu options including the barramundi with caramelised onion, lettuce, fennel, leek, shellfish broth, salsa Verdi, and north African spiced Amelia Park Lamb Chops. The Grilled beetroot with onion jam, roasted and smoked cherry tomatoes, broccolini, caraway poached carrot and butternut pumpkin was one of my favourite dishes. Actually, the cherry tomatoes are smoked onsite in the Smokehouse and feature across many of the dishes on the menu. They are rich in flavour and their smokiness brings another dimension to dishes we tried on the day. Nice touch Oakover.

Inside the main building, you will find the coffee house which features the FiORi coffee blends. On Friday's and Saturday's you can see one of the artisan roasters creating blends on-site. You are also able to taste a range of specially blended brews with our Coffee Tasting Paddle. Step further inside through the Swan Valley Market Place to the Cellar Door. Enjoy a tasting of The Oakover range; you will find something to suit your tastes. The Rosé is a favourite of mine with its clean fresh nose.

Oakover Grounds is open for breakfast and lunch, Wednesday to Sunday. They cater to families, friends, corporate events, or anyone who is looking for that welcoming, authentic and relaxed space to come and enjoy the day.

Oakover Grounds, so close and offering so much more.

By Sarah Schmitt

Cantonese elegance

provides succulent slices of meat and a crispy spiced skin. While the balance between the strong flavours of the meat and the clean, crunchy vegetables are brought together with a silky light steamed pancake, and the sweet smokiness of the dipping sauce.

We were then served Deep Fried Oyster in Tempura Style (half dozen) which was complimented with a red pepper mayonnaise, fresh red chillies, and pea sprouts. The tempura batter was light and crispy allowing the plump fresh oysters to retain their subtle ocean flavour and mineral notes that oyster

We finished our tasting with Braised Asparagus topped with crispy fried garlic in a delicate garlic sauce. The asparagus was perfectly cooked retaining its crispness and vibrant green colour. The sweet, earthy flavours were offset by savoury garlic accents.

Nestled

on the banks of the Swan River in East Perth, 8 On The Point isn’t like the quintessential neighbourhood Chinese restaurant that we all love. Along with milliondollar views, the décor exudes style and elegance, while live mud crabs, lobsters and fish in tanks tell you that your palate may be in for something special.

With 40 years in the industry, well-credentialled Owner and Restaurateur Tim Lung explains that it’s staying true to the ethos of Cantonese cuisine that sets the multi-award-winning restaurant apart. With a focus on freshness, where possible, ingredients are sourced locally with live lobsters, barramundi and silver perch from Western Australia, and mud crabs from Northern Australia. The spices used enhance, rather than overpower a dish. Boasting a 30-year career within the vibrant UK Hotel restaurant food scene and more recently the Kingdom of Brunei, Executive Chef Kai Wong and his team have created a menu that draws comparisons with the better restaurants in Hong Kong and Macau.

The first dish we tried was Steamed half shell local scallops with vermicelli. The presentation was fantastic and you could tell the scallops were steamed to perfection, as they were just bordering on being translucent. Plump and fresh, they melted on your tongue and the light soy sauce broth in which they were steamed provided a mild level of saltiness reminiscent of the ocean. The dish was accompanied with spring onion, chilli and strawberry slivers to cleanse the palate.

Our second dish was Braised seafood and vegetables cooked in the chef’s signature clear broth. Once again, the prawns and squid were cooked to perfection. The carrot, baby corn and snow peas were crisp and retained their vibrant colours. The broth, while subtle was complex and delicious.

Our next dish was the house specialty, Peking Duck Pancakes with julienned cucumber, spring onion and chilli, and a blend of plum and hoisin dipping sauce. The twice-cooked style of steaming and roasting the duck

To complement our dishes, we chose the Cape Mentelle Sauvignon Blanc Semillon 2020 from the extensive wine list comprised of local and international wines. This herbaceous wine with juicy citrus notes and delicate mineral elegance was an outstanding accompaniment to the fresh seafood on offer.

8 On The Point is a great choice for business dining, family or friend get-togethers, weddings and functions. Apart from a-la-carte, dim sum and banquet options are also available. Whatever the occasion let 8 On The Point take your senses to another level.

By Chris O’Halloran

Food from the heart

There is something about Italian food that speaks to the soul. A celebration of quality ingredients, the simplicity of flavours in balance and created with love. Julio’s Italian Restaurant is located in West Perth, on the outskirts of Subiaco and easy distance from the city. The interior has rustic appeal, with high ceilings, exposed brick walls and fireplaces. A generous on-street alfresco area has multi-season appeal, particularly with wait staff so attentive to both our comfort needs and potential for incoming rains. There is a dynamic energy of business and cultural vibe. I would be comfortable here on a date, a meeting, or with my family of the eve.

We commenced our meal with the Prosciutto Bruschetta accompanied by the 2019 Batonnage Chardonnay. The bruschetta offered rich, decadent, textural simplicity. Grilled ciabatta, smooth ricotta with hints of truffle, delicate sundried tomato bites balanced out by the salinity in the shaved prosciutto. The Chardonnay had a buttery finish, was easy drinking and a welcome accompaniment to the starter.

Our next plate was the Carpaccio Di Bresaola. This minimalist dish highlights the quality of ingredients and its preparation. Finely sliced smoky bresaola is fanned across the plate, appealing to the eye and asking to be eaten. Folded to the fork with the capers and a squeeze of lemon, adorned with morsels of salt and shaved parmesan, there is a satisfying depth of flavour to every bite. We enjoyed the Carpaccio Di Bresaola with a glass of 2020 Barbera D’Alba Tenutu Carretta. This red is a great match, fragrant and elegant.

The Pasta Nera arrived at our table next, generous in size, the darkness of the pasta offering an appealing visual contrast to the plate. The freshly made squid ink linguine is firm to the bite, as with the king prawns cooked ideally, just enough and tender to taste. This is celebrated by the sweetness of roasted fennel and gentle heat from the fresh chilli, complimented by a hint of white wine and acidity from the roasted cherry tomatoes in the sauce.

Our next dish is the signature dish for Julio’s, the Spaghettini Al Granchio. This dish uses angel hair pasta creating a base for a sweet and indulgently delicious sauce, using crab meat, tomato passata, garlic, parsley, chilli, white wine, and a citrus zest of a lemon

pangrattato. The meal is moist and delicate, with sweet notes and a deep, carrying seafood flavour. The capers offer a burst of salt and the acidity of the tomatoes balance the sweetness. The lemon zest finishes the meal. The accompanying organic white wine,

base. In my conversation with Chef Gonzalo Calderon, he shares that he views cooking as a transfer of energy, from his heart to the customer. Gonzalo imagines that instead of preparing a meal for a stranger, he is creating and cooking for his family. He strives to

Holiday Inn West Perth

1309 Hay Street, West Perth Ph: (08) 6500 9111 www.julios.com.au

Sitting in the heart of our Great Southern food region, Albany is always full of surprises with new foodie experiences to enjoy, whether it’s a new market stall, café or restaurant. Together & Co is one such place you must visit next time you are in town; a lovely new restaurant located at the Hilton Garden Inn Albany.

Located adjacent to the Albany Entertainment Centre, the Hilton Garden Inn Albany sits on the banks of Princess Royal Harbour. Conveniently located within walking distance to the shops, one can also just wander outside

and stroll along the coast taking in the charm of this coastal city.

The hotel’s branded restaurant Together & Co is a light and airy space that is warm, welcoming and functional, just perfect for a casual meal with your family or friends. Executive Chef Randika Alagiyawanna brings you a new menu, influenced by his experience cooking both overseas and around Australia.

The first dish we were presented with was Deep Fried Brie Cheese served with cream cheese brittle, red wine poached pear and a chef special mixed salad, with balsamic

glaze. The brie oozes as you cut through the crispy outer crumb, then acts like a canvas upon which to build your flavours. Combined with the sweet pear, bitter olives and capers, it makes for a rich and delicious meal. This dish was paired with the Ferngrove Sparkling Cuvee NV which brought a level of balance, making it a very pleasant dish.

The presentation of the Crispy Skin Duck Breast is impressive and the combination of flavours made this, the dish of the day for me. The duck was cooked perfectly, while the acidic cabbage and hit of garlic balanced the simplicity of the potatoes. The jus had the right amount of richness and the chargrilled corn added an unexpected but welcome fresh hit. We paired this dish with the 2021 Plantagenet Pinot Noir however, a merlot could also be very complimentary here.

Our third dish was the slow-cooked beef rib in red wine, with truffle mash and grilled vegetables. The beef easily pulled apart on the plate and was full of flavour. The delicate truffle mash with the jus made this a hearty and satisfying meal. We paired this wine with the one used to cook the beef. The 2017 Kalgan River Shiraz has a pepper and plum palate that brings out the flavours on the plate however, a more robust red would also perfectly accompany this dish.

For dessert we were treated to the Beetroot Brownie with cinnamon crumble, macron, salted caramel ice cream and chocolate sauce. Beetroot brings an earthiness to the chocolate flavour. When combined with the crunch of the crumble and cool smooth ice cream, this dish is delicious. It’s satisfying without being too heavy. Make sure you take a little of everything on your spoon and wash it down with the Castle Rock Muscat, whose sweetness lifts all the flavours on the plate, making them shine.

The Hilton Garden Inn Albany offers room for functions or a quiet drink in the foyer bar before enjoying a meal in the restaurant. Whether it’s with family or friends, enjoy beautiful food, a great vibe and relaxed atmosphere.

Together & Co is open seven days-a-week for a full buffet breakfast, a la carte dinner and offers live music on Sunday nights. This is a lovely place to come to socialise and just be ‘together’ with those who are important to you.

By Sarah Schmitt

competition

Win a Hibachi Tabo Charcoal Grill valued at $850

Designed and made in Perth, the Hibachi Tabo is the ultimate charcoal grill. Beautiful to behold and easy to use, Hibachi Tabo brings all the excitement and flavour of charcoal grilling to your table. Perfect for fish, vegetables, meat, almost anything you can imagine. We pride ourselves on our build quality, so your Hibachi Tabo Grill will last for generations. Visit www.charcoalgrillcompany.com.au for more information.

Subscribe & Win

WIN ONE OF 5 DOUBLE PASSES

TO LINKS KENNEDY BAY GOLF COURSE EACH VALUED AT $110

Includes 9 holes of golf with cart at our award winning Links Kennedy Bay Golf Course followed by a burger and pint of beer for 2 people in our Birdie Restaurant. Valid Monday to Friday only.

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

WIN ONE OF 10 DOUBLE PASSES TO SOUTH WEST

FESTIVAL (VALUED AT $40 EACH)

CRAFT BEER

To all lovers of craft beer and fine food... get ready! Saturday 25th February 2023 will see the return of the annual South West Craft Beer Festival on the Busselton foreshore. The south west is not only blessed with spectacular wines and scenic beaches, it’s also home to many award winning breweries. With that comes a seemingly endless selection of famous craft beers. For one day only, brewers and beer lovers alike will gather together in Signal Park for two huge sessions spanning from 11am to 4pm, and 5pm to 10pm. Create a full day of refreshing beverages, mouth-watering cuisine and chill local hits with more than 25 breweries slinging over 150+ different local craft beers to taste.

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

How to Enter

Name: Address: State: Postcode: Phone: Daytime: Mobile: Email: Venue Visited (see receipt attached): Date: Comments:

Payment Details

o MasterCard o VISA Card No.

Expiry Date: / CVN No: Cardholder’s Name: Signature:

How have you entered

Subscriber (2 years/4 issues) $35 Cheque/Money order for $ ________________ is enclosed Photo of myself dining Sent a letter Receipt from a featured venue sent Back issues $7 each. Issue number/s required__________

Preferred prize

Hibachi Tabo Charcoal Grill Double pass to Links Kennedy Bay Golf Course Double pass to South West Craft Beer Festival Wolstead Pro 4 Slice Belgian Waffle Maker

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

(VALUED AT $99.95 EACH)

Homemade waffles are minutes away with the Wolstead Pro Belgian Waffle Maker. Simply pour your batter into the fixed non-stick waffle plates and use the temperature dial to select your preferred finish, be it light and fluffy or dark and crispy. The red indicator light tells you that the power is on and the appliance is heating while the green temperature light tells you when it’s ready for the batter.

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

Terms & Conditions 1. Instructions on how to enter, prize details and other information contained within the promotional advertisement form part of these terms and conditions. 2. Entries using the above original coupon, as well as photocopied versions of the above coupon will be accepted. 3. Entries close on Friday 7 July 2023. Winners will be drawn on Friday 14 July 2023. 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.

WIN ONE OF 3 WOLSTEAD PRO 4 SLICE BELGIAN WAFFLE MAKERS

BEST IN COFFEE 2022 Roundup

It was a busy year for the coffee industry in 2022. After COVID-19 pandemonium shut down international travel, postponing major international events, it got back to the business of doing what it does best –celebrating coffee.

The Australian Barista Championships, hosted by The Australian Specialty Coffee Association were held in August 2022. This event selects champions in the categories of barista, latte art, cup tasting and brewers cup.

The winner then went on to represent Australia at the World Barista Championships, held alongside the World Brewers Cup Championship in September.

Hosted by the Melbourne International Coffee Expo (MICE), the World Barista Championships are known throughout the Asia Pacific as the largest dedicated coffee event. They are a pinnacle of the competitive coffee-making circuit and the culmination of qualifying events held by licensed competition bodies around the world.

The World Barista Championship (WBC) focuses on promoting excellence in coffee, advancing the barista profession and engaging with an international audience through events held around the world. There are more than 50 champion competitors and they each prepare four espressos, four milk drinks and four original signature drinks to exacting standards, in a 15-minute performance set to music.

The World Brewers Cup competition highlights the craft of filter coffee brewing by hand, promoting manual coffee brewing and service excellence. The championship consists of two rounds – a first and final round. The six competitors with the highest score from the first round go on to compete in the finals and the winner from that is named the World Brewers Cup Champion.

Also held in August 2022 was Australia’s leading international coffee roasting competition, the Royal Melbourne International Coffee Awards. This is the only international roasting competition in Australia and receives over 800 entries each year from around the world.

For this competition, the roasters had the opportunity to nominate the milk they paired their coffee with to best showcase their beans. The dairy milk was supplied by Riverina Fresh and the entrants were able to select the soy, almond or oat milk options offer by the Alternative Dairy Co.

offers 12 trophies from nine classes across five categories. These include Champion Australian Roaster, Champion International Roaster and Best Direct Trade or Microlot Coffee.

The Best-in-Class Trophies are offered for the following categories:

Best Espresso – Blend

Best Espresso – Single Origin

Best Milk Based Coffee

Best Alternative Based Coffee

Best Pour Over Coffee

Best Immersion Coffee

Best Cold Brew Coffee

It is exciting to report that not only is the winner of the World Barista Championships an Australian, but in the International Coffee Awards, a number of Western Australian Coffee Roasters took out placings.

The 2022 Australian Barista Championship Winner was Anthony Douglas of Axil Coffee Roasters in Melbourne. Anthony went on to take out the 2022 World Barista Championship.

2022 World Brewers Cup winner was Shih Yuan Hsu from UCC Coffee Taiwan Co., Ltd. Following are the list of Western Australian Coffee Roasters and their placings in The Australian International Coffee Awards – be sure to check them out for yourself.

Placing: GOLD Holy Roller, FiORi Coffee

Placing: Silver

Leggera, Zeroz Coffee

Placing: Bronze

Accent Blend, Blacklist Coffee Roasters Pitch Blend, Blacklist Coffee Roasters

FiORi Original, FiORi Coffee

Purple Haze, Fremantle Coffee Roasters Doctor, Fremantle Coffee Roasters Foundation Blend, Kaltiva Coffee Roasters

Wild Wood, Southern Roasting Co. Nocturnal, Southern Roasting Co.

CLASS: POUR OVER, SINGLE ORIGIN COFFEE

Placing: Silver

Costa Rica, Jardin De Aromas, Crema Coffee Co.

Placing: Bronze

Ethiopia Uraga Koki, Blacklist Coffee Roasters

CLASS: IMMERSION, SINGLE ORIGIN COFFEE

Placing: Bronze

Ethiopia Wete Webanchi, Blacklist Coffee Roasters

Ethiopia Uraga Koki, Blacklist Coffee Roasters

Kiangundo AA, Pound Coffee Roastery

For a complete list of winners and competitors visit www.melbourneroyal.com.au/australianinternational-coffee-awards

By Sarah Schmitt

SOUR POWER

Unlike modern brewing, sours beers are made by intentionally allowing wild yeast strains and/or bacteria into the brew, resulting in their characteristic acidic or sour taste. The 2022 Brewers Association (BA) guidelines list 15 distinct sour beer styles. Seven of these are historic beer styles, four from Belgium and three from Germany, while the remaining eight are products of the modern craft brewing revolution.

Until recently, nearly all the sour beer in the world was brewed in Belgium. These beers come from two distinct families, Lambic and Flanders ale. Lambics are brewed in the Pajottenland region of

Belgium, south-west of Brussels, and in the city of Brussels at the Cantillon brewery. Much like Champagne or Kölsch, the Lambic name is legally protected so only beers made in this region can use the name. Lambics are spontaneously fermented through exposure to the wild yeast and bacteria native to the area, and then aged in wooden barrels where they are further fermented and blended before final bottling.

Unblended Lambics are extremely sour and typically served uncarbonated. Gueuze (pronounced ger-zuh) is a blend of young one-year-old and two or three-year-old Lambic that undergoes secondary fermentation in the bottle. These beers are usually highly

carbonated and very complex, with flavours that range from cider to barnyard to cheese. Fruit Lambics are usually made with young Lambic with the addition of cherry (kriek) or raspberry (framboise), although other fruits are also used. Traditional fruit Lambics are tart, very dry beers, although some more modern versions are artificially sweetened for a sweet ‘n’ sour taste.

Flanders ales are primarily fermented with lactobacillus bacteria, producing a sour character. They’re aged for long periods, often over a year in oak barrels, where they increase in complexity and acidity. Blenders will combine old and young beer to achieve a desirable balance, though flavour and acidity can vary greatly. Flanders ales are generally maltier than Lambics with fuller bodies and considerable fruit flavour, even when no fruit is added. With their acidity, fruitiness and oaky notes, these are the most wine-like beers in the world. The Flanders style can be separated into the lighter, more acidic oud red and the stronger, sweeter oud bruin (brown). WA’s own Belgian-inspired brewery, Artisan Brewing, has released some excellent Flanders-style ales, including their 1721 Flanders Red.

German sour beers were all but extinct until recent years. Thankfully, a handful of German breweries have held on to these traditional beer styles and a growing number of craft breweries have embraced and re-defined them. Berliner Weisse is a cloudy, sour, pale wheat beer of around 3% alcohol, originating from North Germany. Berliner Weisse is fermented with a mixture of yeast and lactobacillus bacteria, for a clean sour character that is much milder than that found in most Belgian sours. These beers are highly carbonated and usually served with flavoured syrups, most commonly raspberry or green woodruff.

Gose (pronounced go-zuh) originated from the German town of Goslar, but gained popularity in Leipzig. Traditionally made with coriander and salt, Gose is unusual for a German beer because it doesn’t comply with the Bavarian beer purity law – it’s been exempt on the grounds of being a regional specialty. Like Berliner Weise, Gose is made with a percentage of wheat malt and gets its sourness through inoculation with lactobacillus. For periods throughout the 20th century, it disappeared completely, but it has since gained popularity with craft breweries around the world. Nowdays, Gose is made with the addition of fruits, spices and other non-traditional ingredients. Boston Brewing’s Afterglose Raspberry Gose is a great local example.

The growth in popularity for sour beer can be attributed to modern craft breweries, who have been recreating once lost sour beer styles and taking them in new directions, creating new styles in the process. These include American-style sour ales, generally soured with bacterial cultures and naturally fermented. Tyler Little, the Head of Brewing Operations and Co-Owner of Froth Craft Brewery tells us sours are popular because they are so refreshing and their diverse range of flavours appeals to a broader audience.

Shelter Brewing in Busselton is embracing 'Sours'. “Jason, our head brewer is really into sours,” says Tom Jockel, the Head of Marketing at Shelter. “We’ve got our Summer Sour in our core range and have done a few limited release sours since we opened. We have a big campaign launching this summer called the Summer of Sour, with the goal of mainstreaming sour beer as a choice. I think the market is crying out for more accessible, refreshing sours at a sensible ABV.”

With their suitability to our warm climate and ability to appeal to seasoned craft veterans and traditional non-beer drinkers alike, I think we can expect to see sours continue to grow in popularity.

By Jeremy Sambrooks

Jason

Marais loves a good collaboration.

Since starting Impi Brewers in 2019, he has made beers in collaboration with several craft breweries, craft beer bars, bottle shops and others. “Collabs are the result of wonderful, organic processes for us,” says Jason. “Each one is unique and tailored to the beer and collaborators involved. We start with a chat about what we each want from the collab and what we bring to the table, and we go from there.”

Brewery-venue collaborations have become increasingly popular, as crafty venues look to breweries to help them create unique beers. “Venues usually have particular styles

and flavours they are looking for and a solid understanding of their customers,” says Jason. “They bring the concept, and our brewers create the beer around it. A good example of this is Pinedemonium. Crafted for Freo Beerfest 2020, Beerpourium wanted to celebrate the iconic Freo Norfolk Island Pines. Hazy as a dense sea fog, the tropical and piney Hazy XPA was born.”

Venue collaborations aren’t just limited to craft beer bars. For example, in recent times Nowhereman Brewing Co. has partnered with a cinema and a Vietnamese-French café. Moon Juice is a pale ale available in cans at all Luna Palace Cinemas, while Le Vietnam’s

Lemongrass and Ginger Rice Lager pairs beautifully with their authentic Bahn Mi sandwiches.

Collaborations between two breweries are quite different to those between a brewery and an external partner. They are often an amalgamation of a popular beer from each brewery, however can also be something entirely new and creative. 2022 was a big year for WA brewery collabs, with releases such as Otherside X Boston Cloud Squeeze Dip Hop IPA, Version 4 of Eagle Bay X Rocky Ridge Eagle Rock, and Nailraiser VJA (Very Juicy Ale). The latter was a collaboration between Feral and Nail to celebrate 10 years' brewing together at Brew Corp. The title for WA’s most prodigious collaborator probably goes to Rocky Ridge Brewing Co, a quick check of untapped shows they have partnered with at least 25 different breweries, mostly from WA, with some interstate and overseas.

With the expanding number of craft-beer focused bottle shops, there has been a corresponding increase in brewery-liquor store collaborations. For the third year running, Grain Cru Cellarbrations Carlisle have worked with Boston Brewing to make Double Afterglose, an imperial version of Boston’s popular raspberry Gose. Mane Liquor and Copper & Oak have also released several beers in collaboration with local craft breweries.

Next, we have collaborations between breweries and wineries, cideries and distilleries. A great example is the Sour Mango NEIPA brewed by Froth and Funk Cider for the Fremantle Beerfest 2019 (WA).

“This was an interesting concept,” says Tyler Little, the Head of Brewing Operations and Co-Owner at Froth. “We wanted a tropical fruited sour and to blend two beer styles we thought would complement each other. The hops we used have quite a tropical, citrus flavour so they paired well with the mango and the refreshing style of a kettle sour.”

Some of the more successful collaborations have become annual releases, such as Barrels in the Skigh Sour Ale (Nowhereman and Skigh Wine), and Limeburners X Pirate Life Whisky Barrel Aged Stout. Pirate Life has been involved in several other interesting collaborations, including beers made in partnership with Burton Snowboards, Golden Era Records (the Hilltop Hoods’ label), a coffee roaster (Coffee Porter with Eyre Roasted), Dilmah Tea (Earl Grey IPA) and Ants in Ya Pants, a green ant pale ale made in collaboration with Knobby Underwear.

I was fortunate enough to be involved in a collaboration with Gage Roads after winning their inaugural ‘Backyard to Bottle Shop’ competition in 2013. The beer was called Rapid Fire IPA, a name I coined after a brewing accident started a small fire in my house! My winning home-brew recipe was scaled up from 20 litres to Gage’s much larger brewing capacity. Being there for the brew day was a great experience, though the professional brewers did most of the work to ensure the beer was of the highest quality.

winning beer is brewed at the brewhouse, put on tap at the bar and canned for sale. In other words, a dream come true for any avid home brewer.

For a business or individual without access to a full-scale brewery, the appeal of collaboration beers is obvious. But what does the brewery gain from the partnership? Jason from Impi provides some insight. “We definitely enjoy the collaborations,” Jason enthuses. “Collective sharing knowledge and resources, creatively working with people we like and respect, building relationships and learning from others – there is always something to be learned and it’s a lot of fun. We love the collaboration and the comradery.”

by Jeremy Sambrooks

Riesling

Mention

the word Riesling and many avid wine drinkers, myself included, will turn away and shudder. With memories of a sweet, cheap and inconsistent wine of the 70’s and 80’s coming back to haunt them, it was the wine you were introduced to as a young adult along with Fruity Lexia and Blue Nun, something that was palatable and meant for someone with little to no experience with wine.

This simple misunderstanding and dislike of a wine, both complex and pure had continued with my own wine experience until I entered The Re Store in Leederville. There I spied a simple photocopied poster on the wall introducing me to the subtle and multilayered categories that make up a Riesling.

German Rieslings are placed into different categories depending on quality. They are labelled as a table wine then broken down into another two categories, “Qualitatswein” and “Prädikatswein”. “Qualitakswein” focus on standards, excellence and must come from one of the 13 designated wine

growing regions of Germany, known as Anbaugebieten. “Prädikatswein” is a step up from “Qualitatswein” with specific attributes that make a high-quality wine and reserved for Germany’s top tier wines.

It’s from this classification we can then understand The Re Store poster and the breakdown of the Rieslings.

Kabinett, is a Riesling of the lightest style of Prädikatswein and comes from fully ripened grapes. It ranges from dry to medium-sweet.

Spatlese grapes are picked during late harvest. This wine can also be dry to medium-sweet.

Auslese is made with specially selected bunches of very ripe grapes and can be dry however, most often are semi-sweet or sweet.

Beerenauslese, chosen from overripe grapes that only produce sweet dessert wines.

Trockenbeerenauslese is a sweet and rare Riesling dessert wine made from fully

“botrytized” grapes that create a complex and syrupy wine suitable for those with highend tastes.

Finally, we come to Eiswein or Ice Wine. This Riesling uses naturally frozen grapes that produce concentrated, sugar-rich juices.

The Re Store is one of the largest independent retailers of wine, champagne and liquor in WA, with unique and sought-after wines to be found throughout the vast cornucopia of

goods that flow along the entire store and into the carpark below. Moreno Berti, owner and operator of The Re Store and his staff are enthusiastic supporters of Riesling, with The Re Store stocking over 100 different labels from all over the world, ranging from $30 to $180. They are passionate and knowledgeable, advocating the local Australian and international wine industries. Moreno took it upon himself to educate and inform his customers to the subtleties of Riesling, “to explain in the simplest way that allows the consumer to understand those complexities of the wine and to also appreciate the depth and variety that Riesling brings to the table.” Moreno’s simple poster attempts to explain to the layman Riesling taster the subtleties of this wine with the onus on those German names that are familiar for some, yet completely foreign to many.

Although it would seem that Australian Rieslings may lack the poise of other international wines, Australian wine-makers have worked hard, succeeding to enhance and improve the quality and reputation of this sovereign of wines. Wineries such as Dukes and Castle Rock in the Great Southern of WA, and those of Pikes and Grosset wines in the Clare Valley compete on a different level of acidity and sweetness, to those of their German counterparts.

Glen Daniel, General Manager of Willoughby Park Wines and Boston Brewing Company Denmark and Victoria Park, believes that Riesling is making a major comeback: “the Australian wine scene is having a revival due to the many diverse and innovative wineries, microclimates and growing techniques allowing for more intense flavours, quality fruit and great acidity in Rieslings.”

Glen recommends Willoughby’s Iron Rock Riesling, cold pressed and fermented with mineral acidity from the natural iron ore on the property. It penetrates through the fatty goodness of dishes such as sticky pork belly, while subtle enough to pick up on the depth of taste with foods that are layered with flavours such as coriander and kaffir lime. The more off-dry styles pair well with Indian and Thai spice, and can enhance even a deepfried dish. While those aged and sweeter Riesling’s pair with strong cheeses and fresher styles of dessert such as a berry sorbet, while bold enough to cut through the creaminess of Lime Crème Brûlée.

Australian Riesling simplicity, purity and clarity of taste needs little enhancement to establish a great drop. With its many layers of citrus, white flowers and crisp fresh tropical fruit, Riesling needs nothing more than time to ferment to a level of dryness chosen by the winemaker. Riesling is the wine that winemakers love to drink and it’s one of Australia’s most underrated white wines, making it a collector’s dream as it provides an affordable wine for both table and to age.

So, perhaps next time you peruse the aisles, take a wine tour or eat out at your favourite restaurant and take a chance to be brave, and try a Riesling that you have overlooked or just didn’t think worthy. You may be pleasantly surprised. With its many layers, fresh palate and ability to pair with rich and simple foods, Riesling is a wine that can hold its own and to quote Frasier, “a great wine is like a great woman: always intoxicating, ever surprising and only getting better with age.”

By Andrea Gallagher

The Sausage King Butcher V Butcher

Icompetitions. I’ve been involved in so many now from beer and wine, to cakes and baking. This year, I was asked to help judge the State Sausage King, Best Butchers Burger & Smallgoods Competitions.

With around 300 entries across all categories and regions, (Regional WA, Metro North and Metro South), 25 shops were represented in the 2022 competitions in WA, and I was really impressed by how well it was run, as well as the quality of the entrants.

The Western Australian Meat Industry Council’s annual Regional Sausage King, Best Butchers Burger & Smallgoods Competition is in its 25th year, attracting over a thousand entries nationally. The Burger Competition was added in 2015 and the Smallgoods Competition added in 2019 as a regional competition, being held together in three regions throughout Western Australia, starting in May and running through to October when the State Final was held.

on Saturday 15 May 2022 with the Metro North and South Regions held on Friday 30 July. Entries were judged on the uncooked and cooked appearance of the product in various categories. The entries were then taste-tested for flavour and texture with points awarded for presentation of the product, professionalism and the creative new recipes that the butchers come up with.

Regional winners then progressed to the State Finals which were held on Friday 28 October. These State Finals determine which butchers are truly entitled to wear the crowns for best sausage, best burger, or best smallgoods in Western Australia. State winners will then go on to compete at the National Finals to be held in South Australia in February 2023.

The aims of the competition are to:

• Promote sausages as a tasty and healthy meat product to consumers

• Increase consumer knowledge of sausage varieties, taste, composition and recipe ideas

• Promote AMIC Independent Local Butchers

• Enhance pride and skill amongst AMIC Independent Local Butchers

• Further capitalise on the popularity of sausages and increase sales and profits

There are six categories of sausage in the competition: traditional Australian, Australian Lamb/Open Class, traditional Australian Pork, Poultry, Continental and Gourmet/Open Class.

There are also two Burger categories in the competition – Best Butchers Beef Burger and Best Butchers Gourmet Burger; and the sausages and burgers are judged on four criteria, visual appearance, texture, flavour and palatability.

There are also five Smallgoods categories in the WA competition:

• Leg Ham on the Bone

• Boneless Leg Ham

• Bacon

• Jerky/Biltong

• Ready To Eat Products

This competition is an important event in many meat retailers’ annual calendar. The winners of each category in the State competition are presented with trophies and acknowledged by their peers at the AMIC annual awards evening in October. The State winners from all the Sausage categories along with the Leg Ham on the Bone, Boneless Leg Ham and the Bacon categories are automatically entered into the National competition where their product will be judged against all State category winners from around Australia. The event brings a good deal of publicity to the industry and point of sale materials are supplied to entrants to promote the competition, and raise awareness of their sausage products amongst their customers and regions.

Here are the winners:

Australian Lamb / Open Class Sausage

Lamb, Feta & Chives

Crimea Quality Meats

Bacon Rasher House Smoked Bacon Pete's Chop Shop

Best Butchers Beef Burger Chunky Black Angus Burger Swansea Street Family Butchers

Best Butchers Gourmet / Open Class

Burger Bush Basha Burger Noranda Meats

Boneless Leg Ham Maple Smoked Ham Donnybrook Butchers

Gourmet / Open Class Sausage German Bratwurst The Corner Butcher

Jerky / Biltong Rippa Jerky Noranda Meats

Leg Ham on the Bone Smoked Leg Ham on the Bone Quin's Gourmet Butchers

Poultry Sausage Smokey Chicken Chorizo Swansea Street Family Butchers

Ready To Eat Product Chunky Pepper Steak Pie Pete's Chop Shop

Traditional Australian Beef Sausage Beef BBQ Sausage The Corner Butcher

Traditional Australian Pork Sausage Traditional Pork Sausage Crimea Quality Meats

For more information go to www.amic.org.au

By Scott

Arnold-Eyers

A Budding Industry

On a trip to Denmark, Scott discovered a new venue named The Dam. It turns out it’s run by an old friend of his, Steve Birkbeck and his family. The story goes that when Scott last saw Steve he was running Mt Romance and The Sandalwood Factory. He said he was going into the hemp business and then rode off on his Harley. That was about 20 years ago. What piqued our interest is that on the 880 hectares of farmland called Raintree, the family grow hemp using it in their distilleryCannabis Botanical Distillery (CBD). We first wrote about hemp in 2019. Back then it was all about Dukkah, milk and smoothies, and using it to flavour gin. There were some experiments with beer and coffee too. It got us wondering how far we’ve come using this fascinating plant and thought we’d take a look.

Scientifically known as Cannabis sativa and used for over 6000 years for paper, rope, fibre and oil, hemp is one of the most versatile crops. Its fibre is resistant to rot, mould,

mildew and saltwater. This is why the Vikings used it to make rope for their boats and artists like Rembrandt and Van Gogh used canvases made from the fibre, and paints and varnishes made from its oil. The fibre is stronger than steel and is used to make a product called ‘hempcrete’ which is strong, pest repellent and a natural insulator. The plant grows fast, uses little water and is pest repellent; and every part of it benefits the environment in some way. It was famously planted all over the Chernobyl disaster site because its roots clean polluted soil. But here’s the best bit. Research shows that hemp extends the life of our critically endangered bees and builds protection against pesticides, their biggest killer. Oh and aside from the well talked about health benefits of CBD oils and extracts for anxiety, seizures, chronic pain and ADHD, in 1941, Henry Ford built a car using hemp and it ran on hemp and other plant powered fuels.

But let’s not get side tracked. Read about Raintree in Carmen’s Denmark feature this issue. Let’s look at their distillery; this is where

most of their hemp crop goes. Head Distiller Matt uses every part of the plant to create a neutral base spirit which is then used to produce their signature Sativa Gin and Sativa Vodka. They also create a ginger beer and a range of seltzers which are a low calorie, low sugar alternative to premix drinks. Launched in 2019, it’s taken off and now The Dam has released four flavours, Pineapple Passion, Citrus Zing, Blood Orange and Forest Fruits. As owner Chelsea Beaton explains, their seltzers contain natural flavours and colours, and are made using water from Raintree spring aquifers. It’s refreshing and hydrating, and Chelsea says she doesn’t get a hangover from it.

Most would assume the reason for growing and using hemp is for the health benefits. That’s where the family of Raintree differ. Caring about the environment, Raintree farm hemp because it is one of the world’s most sustainable crops. It will keep the land healthy allowing an intergenerational link, one their children will be proud of. Hemp being the

sustainable crop it is, means they can close the farming circle. Everything produced on the farm goes back into it and hemp by-products from the distillery are used as fertiliser or fed to the cows. Nothing is wasted. They’re also undertaking feed trials to see how the hemp changes the animal’s composition. Beside there being no evidence that the health benefits pass through the distilling process, there are plans however, to expand their hemp product range in the future which may offer health benefits.

Back in our 2019 article, we spoke to Limeburners and the Margaret River Distilling Company who have both been using hemp in their gin for a number of years, creating quite an unique flavour. Along with other botanicals, many local distilleries play around with flavour combinations. There have been experiments with beers and these days you’ll find hemp used in kombucha, cold brew coffee, ice cream, nut butters, salad sprinkles, smoothies, raw slices and salads.

Renee Minnoch, owner of Acai Brothers in City Beach uses hemp seeds in their menu items as an add-on. From acai bowls to smoothies, they even use them in some of their toasties and sprinkled over smashed avo. “The serving size is very important; 1-2 tablespoons max”, she tells me. "The flavour can be overpowering, however, when used the right way it gives a lovely nutty flavour and texture to your meal". Renee warns to be careful when cooking with hemp seeds as too much heat breaks down the nutritional

Australia lags behind the rest of the world when it comes to the laws around the use of hemp. Currently, products must contain less than 0.005% tetrahydrocannabinol (THC) to be considered legal. This varies across States, but if a hemp product contains any more than the regulated amount of THC, it is classified as an illegal drug. Despite the current legal restrictions, it’s great to see increased interest and experimentation with extractions.

Vasse Valley first harvested Hemp Hearts in 2018. Now their range has grown and they make Terpene Tonics, a legal alternative to CBD oil. The feedback is excellent. Terpenes are the naturally found chemical compounds that give plants and flowers their colour and aroma, and they have a range of health benefits.

Total Hemp Company in Nannup makes a range of products with their hemp such as balms, soap, moisturisers, even face masks using hemp fabric. One of their most interesting products must be the activated hemp charcoal. They say you use it “ for upset stomach, flatulence and hangover. Or mix it with white clay and water to make a face mask to treat acne, and mixed with your toothpaste it becomes a natural whitener.

It’s clear the evolution of hemp is still well and truly underway, and it will be exciting to see what new and exciting ways we will see it being used in our mainstream lives.

By Sarah Schmitt

SCIENTIFICALLY KNOWN AS CANNABIS SATIVA AND USED FOR OVER 6000 YEARS FOR PAPER, ROPE, FIBRE AND OIL, HEMP IS ONE OF THE MOST VERSATILE CROPS. ITS FIBRE IS RESISTANT TO ROT, MOULD, MILDEW AND SALTWATER. THIS IS WHY THE VIKINGS USED IT TO MAKE ROPE FOR THEIR BOATS AND ARTISTS LIKE REMBRANDT AND VAN GOGH USED CANVASES MADE FROM THE FIBRE, AND PAINTS AND VARNISHES MADE FROM ITS OIL.

Custodians of the Sea

“Fishermen are the custodians of the resource; we want to share it with everybody…” Adam Radford, Skipper.

The Western Rock Lobster industry in Western Australia is one of the best in the world. As Australia’s most valuable wild-caught fishery, it was worth over $400 million before Covid-19. Then came the pandemic and trade sanctions with China fell, fracturing supply chains. It was that uncertainty that created the perfect catalyst for change.

Years before this as the industry boomed, it was a familiar sight to see crowds standing on the wharf waiting to buy fresh crays when the boats pulled in. However, the export market became extremely competitive, pushing the fishery’s value into the millions, with 95% of the catch being shipped to China, Hong Kong and Taiwan.

This demand meant tighter controls were put in place to preserve the ocean and with that came the end to direct sales. That vital

connection to the community broke. People felt abandoned and the fishermen were seen as greedy, keeping the resource to themselves and lacking concern for the sustainability of our oceans. This couldn’t be further from the truth.

“We’ve got a responsibility, it’s not owned by us, this is the WA people's” Corry Amato, Fisherman.

Western Rock Lobsters, colloquially known as crayfish, are abundant along 1000km of coastline from Safety Bay to Geraldton. This lured families from across Europe in the late 1800’s through the influx of post-war immigration and in the decades after, with stories they heard about good fishing and the opportunity to build a new life. It’s because of crayfishing that our coastal communities were established.

Many of today’s fishermen grew up in these families with their earliest memories attached to the ocean. Corry Amato grew up in a

Lancelin hut and Justin Pirrottina, who was born and raised on the Abrolhos Islands thought getting to school in a dinghy was normal. “There’re so many good stories”.

For Fedele Camarda, “it’s like it’s always been there”. He recalls feeling excited watching the boats come in, waiting for his dad and grandad to come home. And the smells filling the morning air as the boats take off – the ocean, diesel fumes and bait are all so familiar.

“I feel privileged to be able to do what I do”. Fedele was never meant to become a fisherman, going off to university and becoming a teacher. But working a summer on the boat gave him a new perspective, “It was something I suddenly wanted to do”.

Corry tells me, “You know when people say it’s in your blood…it is, and you can’t seem to shake it”. Adam Radford, a Skipper from Cervantes agrees the ocean has a magnetic draw he can’t quite put his finger on. “You don’t get out of bed at 2.30am to pull pots unless you love the job”. But it’s more than

that for Adam. It’s a lifestyle that means you’re home by 1pm, “you’ve got the rest of the afternoon and you’re home every night”. For young families this is a drawcard.

With the fishery’s growth in the 1940’s, safeguards were introduced to ensure its survival. In fact, The Western Rock Lobster Council, the peak body that represents the commercial fishermen in WA is the first fishery in the world to be certified as ecologically sustainable by the Marine Stewardship Council (MSC), and has been for over 20 years. As a world leader in sustainability, it’s the vital relationships between the fishermen and the scientists that have seen this fishery evolve and become what it is today. The fishermen and the scientists have always combined skills and knowledge to ensure the health and prosperity of this resource, however, the 1980’s saw signs of a pending crisis in the cray population. In 2005, scientists found tangible indications of trouble and in 2008, the industry hit crisis point with the lowest larval lobster count in history. Needing to act, the industry introduced an output model.

Boats moved from an open seven-month season, to being allocated catch quotas and

given one year to achieve this. Removing direct competition and allowing extra flexibility in work/life balance was a bonus. But it also meant higher government regulations and the loss of direct sales. The fishermen felt that connection to the community was a vital part of the industry; losing it was devastating.

Together, the Council and fishermen tried negotiating with the government to bring back direct sales. Until the pandemic, that was unsuccessful.

That brings us to 2020 and COVID-19. The pandemic almost destroyed the cray fishing industry. With the halt on fishing, lack of export and broken local supply chains, the fishing community was hit hard.

Now was the opportunity to renegotiate with the Government, finding a way to keep the industry going by bringing back direct sales. Known as Back of Boat Sales, fishermen can currently sell 200 crays off their boats each day direct to the public and hopefully this may increase.

The concept is simple. Contact your fisherman to place your order; then meet them at the wharf with your esky where the boats pull up and pick up your fresh catch.

Fedele believes this reconnection with the public is important for their industry. “…it’s the relationships it’s opened up and the social license it allows us…they love the stories, they love the theatre of it. Watching the boats come in, and all the other things going on around the harbour they get to experience as well”

On the horizon is the renewal of trade agreements and reintroduction of export. And there’s hope that after seeing the benefit to our community, the Government will continue to work with the WA Rock Lobster Council ensuring Back of Boat Sales continue. The fishermen are hopeful too that there are enough lessons learnt so the industry continues to progress. As Nikki Thompson from The Lobster Shack explains, “being able to adapt is a big part of survival”.

By Sarah Schmitt

The Western Rock Lobster Council is a world leader in sustainability and it’s the vital relationships between the fishermen and the scientists that have seen this fishery evolve and become what it is today.

BACK OF BOAT SALES

It’s so easy now to buy your live catch directly off the boats. Head to www.westernrocklobster.org/boat-directory and contact your fishermen to arrange pickup and price. This is another way to support local, getting your catch fresh out of the ocean.

your Combi Oven

Combination ovens are a great tool for any food service establishment. They’re a 3-in-1 appliance that can cook with steam, with fan forced hot air or the combination of the two, hence the name. The added benefit of using steam makes it possible to cook an incredible array of foods, that previously would have required different pieces of equipment.

To get the best return on investment, the unit needs to be fit for purpose for your establishment and a chef to maximise its capabilities. All brands offer the basic features, but there is so much more combination ovens can be used for.

We spoke to four of the leading sellers of Combi Ovens to get an idea on some of the things you can use a Combi Oven for of which you may not even be aware.

Moffat manufacture and distribute the largest range of combi steamers in the Australian marketplace, and have units that are backed by the manufacturer in all levels and budgets with features to suit specific applications and requirements. Brian Garcia from Moffat agrees that most combi ovens are not used to their full potential. He says most users only use the steam and/or convection mode in one temperature setting. Business' also usually purchase an oven that is too large for their capacity.

Some of the other styles of cooking one can use a convention oven for include sous vide, delta T and overnight cooking, as well as core temperature cooking for items outside of meat roasting. There are also multistage cooking cycles and customisable programmes one can utilise.

Moffat offers free operational training for the local corporate chef on installation with access for follow-ups into the future, as well as online training videos specific to areas suitable to the customer and user.

Clive Gilbert from Comcater sells the Rational. He says that modern-day combi ovens have an application in nearly every commercial kitchen in the world. Utilisation of the features in the combi oven depends on the ongoing training and support offered by the supplier, and this should be for the lifetime of the unit. It is up to the retailer to understand the client’s business and therefore how the combi can be best used to improve efficiency and quality in the kitchen. Clive also says the combi oven is like a car; it needs regular servicing to ensure no downtime and longevity of its operation.

For Clive, he sees some of the underutilised functions being overnight cooking and being able to cook multiple items in the one cooking mode. “For example, one chef can easily cook eight breakfast items at the same time in the same mode with fantastic results to traditional cooking methods for up to 500 people”. Increasing the yield of cooked product, means a return on cost. Doing more with less also means a smaller footprint in your kitchen, faster cooking times, more control, compliance and more capacity in the same space. This will reduce resources – definitely a feature to help cover staff shortages.

This view is shared by Sam McMahon from Stoddart. He says, "with supply chain issues, staff shortages and keeping up with the latest trends, we need to expect a lot more in the equipment we invest in. It needs to be able to multi-task and save time and labour while giving us maximum productivity".

For Sam, he suggests using the combi oven as a dehydrator to make fruit for cocktail garnishes and jerky. “One place in Brisbane is dehydrating yoghurt so they can use it as shards for garnishing for their breakfast bowls. It adds a different texture and taste”.

There are a variety of other products that are out in the marketplace that can offer flexibility as well, such as pressure Bratt pans and multifunctional cookers.

Another piece of advice from Sam is that restaurant owners and chefs should use the wholesaler’s demo kitchens for product development or new menu items. That way, they aren’t impacting on the use of the equipment in their establishment and will have less distractions. Access to a chef who knows the oven and the best way to utilise it is also on offer.

Martin Long from Perth Commercial Fridges tells us he’s noticed that chefs and experienced operators, who are specifically looking for a combi steamer, already know about their benefits and versatility. They already know that a combi oven cooks 40% faster than a static oven, retains moisture in meats and fish and can cook multiple trays of different foods at the same time. But he finds these pieces of equipment are still underutilised in the wider range of restaurants, given the traditionally hefty price tag associated with them.

“You can effortlessly prepare rice, dumplings, sous-vide dishes, cheesecakes and puddings in a combi steamer with a simple press of a button”.

Manufacturers like the Spanish FM Industries, make using a combi oven easy and intuitive, turning it into the go-to appliance of commercial kitchens in over 80 countries. With the ease of use and a price that’s more than competitive, now even smaller restaurants and cafes can afford having a combi oven, providing relief to the busy and understaffed kitchens.

A manual combi oven is perfect for venues with fewer items on the menu, where their chefs enjoy experimenting with different settings and keeping an eye on the complete cooking process, whereas a fully programmable combi steamer is suitable for kitchens where an “Anyone Can Cook” mentality is adopted: dial in the perfect settings once, then rinse and repeat, getting the same perfect results day after day, regardless of who is operating the oven.

While combi ovens have been a main-stay in the hospitality industry for many years, there is no doubt that their reputation is making them more widely available now in the domestic market. Just look at Harvey Norman and Hart & Co. who are now selling domestic Combi Ovens. It’s important to note however that these are not the same as commercial ovens. With the promise of ‘restaurant quality’ cooking outcomes, it’s fair to say we will be seeing them in more and more households in the future.

By Scott Arnold-Eyers

Take a bite out of WA

“Businesses that are successful in registering with the programme not only have to meet strict criteria to have the right to use the logo, but each licence agreement is also reviewed annually to ensure compliance.”

Fresh produce, such as fruit and vegetables, meat and seafood must be 100% grown, fished or farmed in Western Australia to be part of the programme, while restaurants must commit to using a minimum of 70% of local ingredients to be admitted.

“We want West Australians to know that wherever they see the Buy West Eat Best logo, they can be sure they are buying quality products that have been grown, farmed, fished, processed, prepared and served right here in WA,” Melissa says.

More than 230 food and drink producers, manufacturers, retailers, associations, restaurants and chefs, as well as those in the food service and across the supply chain, support the programme and champion the local community.

Bernie Morrow has been one of those members helping Buy West Eat Best support local for more than a decade, with The Organic Collective keen to foster a greater sense of community.

“That’s why we’re part of Buy West Eat Best because those values are supporting local farmers and the local economy, and the place we live,” he says.

Now in its 15th year, Buy West Eat Best supports Western Australia’s food and drink industry and gives consumers confidence to buy local.

Bernie Morrow is passionate about fresh, quality West Australian produce – it’s what he’s been delivering to loyal customers of The Organic Collective for more than 20 years.

“Our first buying criteria is certified organic and after that it is WA grown,” he says. “That’s really about local community, local economy, food miles, it’s sustainability. The local community is very important.”

Anthony Pullella, the co-owner of popular food hubs the Herdsman Market and the Floreat Market, feels the same way.

“We’re all about supporting WA and encouraging WA suppliers and producers” he says. “And I think we’ve got one of the best places for growing, producing and

supplying the best quality produce too – we can work our way up or down, from north to south, depending on the season, to get great produce all year round.”

Their passion for promoting the best our State has to offer is one of the reasons the proud local business owners signed up to the Buy West Eat Best programme. Now in its 15th year, Buy West Eat Best was established in 2008 after more than 58,000 West Australians signed a petition calling for a genuine stateof-origin food labelling programme.

Unique to Western Australia, the programme supports the local food and drink industry across the State with its distinctive bite mark logo assuring consumers that what they’re buying is West Australian. “When West Australians see our logo in a shop or restaurant or on a product, they can rest easy in the knowledge that they are supporting local,” program manager Melissa Worthington says.

With research showing strong recognition for the bite mark of authenticity, almost eight out of 10 grocery buyers know what the brand stands for. The trademarked logo also brings great value to businesses. “Over the years, the programme has evolved from a food labelling scheme focused on domestic consumers to a supply chain linkage approach,” Melissa says.

“We engage producers through to retail, food service and chefs, as well as international markets.”

Administered by the Department of Primary Industries and Regional Development, the programme has also expanded its regional footprint and visibility in the past five years through the development of strategic partnerships and other initiatives.

“Our dedicated campaign series have attracted strong co-investment and really strengthened the value of the programme,” Melissa says.

“The Good Choice, WA marketing campaign encourages shoppers to think local, buy local and dine out locally, and we’ve also been doing this in a very direct way at shopping centres, enabling West Australians to have conversations with local producers, enjoy live cooking demonstrations and food tastings. It’s a great way to remind everyone of the wonderful array of food and drink produced in this State.”

Danny Di Marco, from the WA Stonefruit Industry subcommittee, says the Good Choice, WA campaign has been a great success. “Being a partner in the Good Choice, WA campaign has added value to our industry-driven marketing programme, with invitations to participate in a range of media activities and strengthen our retailer relationships,” he says.

purveyors of the finest quality local fare. It’s a message that has only grown stronger in the wake of the pandemic when supply chains dried up and more of us realised the value of buying from local producers, and supporting local restaurants and retailers.

“We know from all the feedback we get, and the research we have done, that Western Australians have a great deal of trust in the Buy West Eat Best brand,” Melissa says.

“We want to continue to build on that relationship so that grocery shoppers and those who like to eat out feel empowered by the presence of our logo.

“If they actively seek out, demand and buy food and drink that can be easily identified as local, we are confident that we’ll see even stronger growth in support for the wonderful West Australians who produce it.”

Want to know more? Read all about the programme and meet the members at www.buywesteatbest.org.au

2022 Gold Plate Awards

On Monday 28 November 2022, Catering Institute of Australia (WA) President Vicki Mayell and the State Council proudly announced the winners of the 55th Gold Plate Awards. The annual event acknowledges the outstanding quality and service provided by restaurants in Western Australia. Six hundred VIP guests, sponsors and participants united at Crown Perth for an action-packed evening, where they dined on the finest food and celebrated with their colleagues, friends and family.

The 2022 CIA Premiers Award was presented to Caleb Restaurant & Bar, for not only best fitting the judging criteria but also by attaining the highest percentage score overall. Caleb and his team have won many awards since they opened on 8 October 2020. Caleb won Chef of the Year at the Restaurant & Catering Awards in 2021 as well as the West Australian Good Food Guide Readers’ Choice Award in 2021 & 2022; and he won a Chef Hat for the 2022 Australian Good Food Guide. Winning the Premier’s Award is the cherry on the cake.

CHAIR OF JUDGES AWARD Wise Wines, EAGLE BAY

The award is selected by the Chair of Judges as an establishment that is leading the way in new ways of dining. Whilst not adhering to classic service it’s what our diners are looking for - sharp service, friendly staff, super food and atmosphere. This award goes to clever,

Chloe Redford – Tonic + Ginger

The 2022 CIA Bill Thompson Award for excellence in service is awarded to an individual staff member during the Gold Plate judging process. Judges are encouraged to nominate a waitperson that they believe displays an exceptionally high standard of presentation, service and commitment to the hospitality industry.

PRIX D’HONNEUR AWARD RECIPENTS

This is awarded to an establishment that wins their category three times in a row and is judged for Gold Plate standard in the fourth year to receive the Award.

LICENSED DINING REGIONAL WINNER – The Studio Bistro, YALLINGUP

BEST PIZZA WINNER – Bistro Bellavista, EAST PERTH FORMAL CONTEMPORARY WINNER – Fleur at The Royal Hotel, PERTH

LICENSED CASUAL DINING – REGIONAL WINNER – Fiorita Wine Bar, KARRATHA

BEST CAFÉ WINNER – Swell Mullaloo Beach, MULLALOO BEACH

LICENSED CASUAL DINING –METROPOLITAN

BEST UNLICENSED CAFÉ

WINNER – Social Manna, EAST VICTORIA PARK

BEST TAVERN/PUB

WINNER – The Inglewood Hotel, INGLEWOOD

RESTAURANT/CAFÉ WITHIN A WINERY METRO & REGIONALS

WINNER – Sandalford Wines, CAVERSHAM

MODERN AUSTRALIAN DINING

WINNER – Rambla on Swan, SOUTH PERTH

EUROPEAN/MEDITERRANEAN DINING

WINNER – Caleb Restaurant & Bar, SUBIACO

LICENSED INDIAN

WINNER – Chakra Restaurant, INGLEWOOD

BEST HIGH TEA

WINNER – The National Hotel, FREMANTLE

Essence of Evolution

WINNER – Tonic + Ginger, FREMANTLE

UNLICENSED ASIAN DINING

WINNER – Andly Private Kitchen, WEST LEEDERVILLE

NEW WAVE DINING

WINNER – Arirang Korean BBQ Restaurant, KARRINYUP

SEAFOOD DINING

WINNER – Blue Manna Bistro, DUNSBOROUGH

FAMILY DINING – REGIONAL

WINNER – Nicola’s Ristorante, BUNBURY

FAMILY DINING – METRO

WINNER – Seven Sins Perth Hills, ROLEYSTONE

BEST PIZZA

WINNER – Two Mad Tuscans, INGLEWOOD

BEST COFFEE SHOP

WINNER – Coco Belle Espresso Bar, MT PLEASANT

STEAKHOUSE/BBQ OR GRILL WINNER – Firewater Grille at Duxton Hotel,

BEST BREAKFAST – DUAL WINNERS

WINNERS – Wood and Stone, MANDURAH and Bailey Brewing Co, HENLEY BROOK

TAPAS/SMALL BAR WINNER – La Vie Champagne Lounge, Crown Perth, BURSWOOD

NEW RESTAURANT WINNER – Chin Chin Gastronomy, COMO

TOURISM RESTAURANT WINNER – C Restaurant, PERTH

VENUE CATERER’S AWARD WINNER – Optus Stadium, BURSWOOD

EXCELLENCE IN HEALTH WINNER – Samuels on Mill, PERTH

WINE LIST OF THE YEAR WINNER – Santini at QT, PERTH

FRESH PRODUCE AWARD WINNER – Sandalford Wines, CAVERSHAM

By Scott Arnold-Eyers

NEW YEAR GRAZING

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

2022 R&CA Awards for Excellence

The 2022 R&CA Awards for Excellence winners were announced on Monday 25 July 2022 at Pan Pacific Perth. I think it is an important date in the calendar to recognise those that work in the industry.

Last year’s awards were a bit different and many industry people paid homage to WA State Membership Executive, Patrina Broughton who had done a fantastic job at the helm over a two year period.

I know all too well running Menu Magazine just how important it is to go out and meet as many people in the hospitality industry as possible. We need to do this to see what is working, what isn’t and how we can help. Patrina did this very well and she will be missed but life must go on. So here are the winners.

ASIAN RESTAURANT

Sponsored by TheFork

WINNER – Silks, BURSWOOD

BEER CAFÉ/WINE BAR

Sponsored by Containers for Change WINNER – The Exchange Bar, WEST LEEDERVILLE

CONTEMPORARY AUSTRALIAN RESTAURANT

Sponsored by American Express WINNER – Chef & Co, BEDFORD

EUROPEAN RESTAURANT

Sponsored by S.Pellegrino WINNER – Chapters Bistro, CURRAMBINE

INDIAN/SUB-CONTINENT RESTAURANT Sponsored by Now Book It WINNER – Chakra Restaurant, INGLEWOOD

ITALIAN RESTAURANT Sponsored by Salena Estate WINNER – Modo Mio, BURSWOOD

PIZZA RESTAURANT

BREAKFAST RESTAURANT

Sponsored by Foodie Coaches

WINNER – The Good Egg, BUSSELTON

CAFÉ DINING

Sponsored by Hospitality Group Training WINNER – Bayside Barista, SAFETY BAY

Sponsored by Gallagher WINNER – Pappagallo Café Pizzeria, LEEDERVILLE

SEAFOOD RESTAURANT

Sponsored by Menu Magazine WINNER – Blue Manna Bistro, DUNSBOROUGH

SPECIALTY RESTAURANT

Sponsored by Diageo

WINNER – UMA, PERTH

STEAK RESTAURANT

Sponsored by Alsco

WINNER – Angel Falls Grill, PERTH

TOURISM RESTAURANT

Sponsored by Malt Shovel

WINNER – Black Swan Winery & Restaurant, HENLEY BROOK

CATERING AWARDS

EVENTS CATERER

Sponsored by Malt Shovel

WINNER – Indigo Bay Events, LATHLAIN

SITE/INDUSTRIAL CATERER

Sponsored by Nutritics

WINNER – Chartwells – Penrhos College, COMO

WEDDING CATERER

Sponsored by Perth Commercial Fridges & Equipment

WINNER – Supper Road, VASSE

CONSUMER VOTE AWARD

Sponsored by The Card Network WINNER – Nicolas Ristorante, BUNBURY

ONEMUSIC EXCELLENCE AWARD

Sponsored by OneMusic Australia WINNER – Finlay’s Kalbarri, KALBARRI

PRODUCT SUPPLIER OF THE YEAR

Sponsored by Restaurant & Catering Australia WINNER – Endeavour Foods

MAJOR AWARDS

LIFETIME ACHIEVER AWARDED TO – Kyllie Graham

RESTAURATEUR OF THE YEAR

Sponsored by Deliverect AWARDED TO – Scott Brannigan

HOSPITALITY STAFF

& BUSINESS AWARDS

APPRENTICE CHEF OF THE YEAR

Sponsored by Menulog in collaboration with the National Indigenous Culinary Institute WINNER – Naomi Velterop – Hospitality Group Training, The Reveley

CHEF OF THE YEAR

Sponsored by Entertainment Group WINNER – Leigh Power – Nokturnl, The Old Synagogue & The Beaufort

HOSPITALTY APPRENTICE/TRAINEE OF THE YEAR

Sponsored by Hostplus WINNER – Jack Leech – White Salt

YOUNG ACHIEVER AWARDED TO – Fabio Concas

Sponsored by American Express WINNER – Indigo Bay Events, LATHLAIN

RESTAURANT OF THE YEAR

Sponsored by Hostplus WINNER – Silks, BURSWOOD

For more information on Restaurant & Catering go to www.rca.asn.au

By

Scott Arnold-Eyers

The Old Synagogue

A Taste of Denmark

Lined

with quirky cafes, galleries and boutiques, the township of Denmark might be bite-sized, but the region itself feeds the soul and satiates the appetite. Often bundled into the Margaret River Region, Denmark is actually part of the Great Southern Region and holds its own for wineries, skyscraping forests, emerald green lagoons, nature’s pantry, picturesque stays, inspired artworks and a few tasty treats in between.

Show-stopping scenery aside, our pick of Denmark’s best gourmet experiences and attractions can be covered over a four-day itinerary – or longer if you’re lucky. From Perth, take Albany Highway south for 420 kilometres, and before you know it, you’ll be careening through the Great Southern in search of your next great feast.

DAY 1

Start the five-hour drive from Perth early to give yourself enough time for lunch at The Lake House Denmark. Embracing the philosophy of slowing down to the natural speed of life, this is the perfect spot to start your holiday while luxuriating by the lake. Order a vineyard platter featuring locally sourced goodies such as Mt Barker smoked chicken, Vinofood condiments or Dellendale cheese, accompanied by their signature wine. Before leaving this stunning spot, stock up on gourmet treats at the on-site Vinofood shop or spoil yourself with their natural Lake Botanicals skincare range.

It’s time to check in at the BIG4 Denmark Ocean Holiday Park, conveniently located near the town centre and many restaurants, wineries and attractions. Nestled in Wilson Inlet and on the Nullaki Peninsula, various accommodation options suit all budgets, from

Dark Side Chocolate

Castelli Estate

contemporary three and two-bedroom chalets and cabins to powered and unpowered caravan and camping sites. The kids will love roaming with kangaroos almost as much as the jumping pillow, playground, pedal bikes, tennis and mini golf. As your accommodation is selfcontained and there is a well-equipped camp kitchen for the campsites, you can prepare your own meals with locally-sourced produce or follow some of the dining suggestions below.

With your accommodation sorted, stretch your legs at Ocean Beach, a short walk away. Explore one of the region’s largest estuaries roaming with wildlife and an assortment of bird species, including pelicans and the iconic black swan, after all, the inlet is known as Koorabup, meaning ‘the place of the black swan’ in the Noongar language. Cast a line and try your luck with whiting, trevally or snapper, or join a local fishing charter. For unique photos, follow the 12 kilometre Wilson Inlet Trail, which is part of the Munda Biddi Trail and have an adventure on Crusoe Beach.

Tonight, let’s dine at Boston Brewery for a hearty chicken parmi, woodfired pizza or their Asian-inspired dishes, such as five-spiced duck or Thai pork salad. Sample the vibrant Peaceful Bay Seasonal Pale Ale or the pilsner-style Boss Premium Lager. Or experiment with the big tropical fruit flavours of the Squeeze ABV New England IPA, the raspberry tartness of the Afterglose Raspberry Gose, or the spicy Tingletop Ginger Beer.

DAY 2

Before starting today’s epic adventure, grab your esky for all the gourmet delights we’ll be collecting along the way, then caffeinate over a light breakfast at Ravens Coffee in Denmark’s township. As the only roasters in the region with an attached café, naturally, you’ll want to try their specialty coffee sustainably sourced from Brazil, Colombia, Ethiopia and Kenya. Owner Nick Raven shares, “We serve quality food such as bagels, frittatas and toasties designed as ready-to-go or to dine-in.” While in town, pick up extra supplies to be prepared at your accommodation from the Denmark Butchers, the Denmark Bakery and IGA Fine Food Market. It’ll be hard to resist Darkside Chocolate for a selection of handcrafted chocolates or gourmet tarts. As a successful winemaker for decades, Darkside Chocolate owner John Wade turned his hand to chocolate-making using the highest quality couverture and sustainably sourced cacao beans.

With silky chocolate still coating your palate, head west for about 15 minutes to the iconic Denmark Good Food Factory. Situated on 37

Boston Brewing Co & its sister business Willoughby Park (winery) are located 3km from the heart of town towards Albany. This family friendly venue offers meals from 11am through to dinner daily and has an extensive playground and beer garden to keep the kids happy whilst the parents enjoy a meal.

The operational brewery can be seen through the restaurant and has a large range of beers on tap, including gluten free options. The brewery also offers limited editions and freshly brewed special releases. Willoughby Park wines are available to sample and both beer and wine is available for takeaway. book online

opening hours

tues-sun: 11am – 9pm kitchen closes 1 hour prior public holidays: check prior to arrival 678 South Coast Hwy. Denmark (3.5 kms towards Albany)

This family owned brewery and winery is a must visit tourist destination.

BIG4 Denmark Ocean Holiday Park

acres in William Bay National Park, the word ‘good’ doesn’t do this iconic destination justice. Operated by Jon and Gill Atkinson, they have put the region on the foodie map with their product lines, including Elephants Rock Cider Co, The Right Distillery, The Toffee Factory and an array of sauces and preserves with their A Bit on the Side range. Everything is made on-site, including the tempting offerings at the ERCC Burger Bar, finished off with an unexpected round of 18 holes of soccer golf. The husband and wife duo share, “Everything is handmade on-site, and you may even see the busy elves busy at work. All self-control is to be left outside.”

You can’t visit the region without admiring Elephant Rocks in William Bay National Park; the huge granite boulders jutting out of the ocean shaped like a herd of elephants playing in the waves. Climb the sheltered cove, being very careful as it can be wild but worth it for the scenery. Then clamber over more boulders to the sheltered Greens Pool bay, and swim and snorkel in the calm water that sparkles emerald green.

For dinner tonight, you’re in for a real treat. Approximately 10 minutes from town, the 880-acre family-run farm named Raintree is home to 450 black Angus cows, 2,500 French black truffles, marron and over eight acres of commercial Cannabis sativa crops – yes, you read that right. Also on-site is The Dam, famed for its Cannabis Botanical Distillery (CBD), using hemp harvested onsite to handcraft gin and vodka. If you visit during the day, take a distillery tour or get creative on a mixology masterclass. But even if you arrive after sunset, go all out with a cocktail like the Blood Orange Sour crafted from CBD Gin, or the Raintree Espresso Martini made from CBD Vodka. Or grab a carton of their CBD Ginger Beer to be savoured at your accommodation as the sun slips away.

The Dam’s seasonal menu is updated every three months, but in terms of signature dishes crafted by Chef Jason Jujnovich, owner Chelsea Beaton recommends, “Our 300-gram scotch fillet steak with half a marron on top, our roasted local marron or hemp seed dukkha and fresh local sourdough. This summer, our beef carpaccio is coming back on the menu, which was a hit last season.” Follow with A Little S’more dessert made with marshmallows and CBD Vodka. What a way to end the day, perhaps only topped with a moonlight stroll along Ocean Beach.

DAY 3

Located in an old butter factory in the heart of Denmark town, Mr Jones Café is a favourite among the locals who call this region home, drawn to the area for its natural beauty and pristine environment, further attributing to the outstanding produce. Mrs Jones welcomes you to linger and order a second latte and then meander through this sprawling character building to the Butter Factory Studios, showcasing the work of regional artists and artisans.

While in town, wander through local boutiques Didi’s and The Dented Beach House. I also enjoy finding treasure in the Denmark Co-op, a hardware and department store brimming with fashion and homewares. Tea House Books is another beloved haunt inviting coffee and a lengthy browse among the tomes featuring many bestselling Western Australian and international authors.

possible, only Australian-grown and sustainably sourced products are used.” Pawprint evolved out of a niche in the market recognised by the Whitfield winery group, and hence, the chocolate label was launched and named after their Bernese mountain dogs, Mac and Bud. Crowd-pleasing favourites include Old Time Ginger, Salted Caramel and Peanut, and Karri Bark. I can’t wait for their upcoming range of chocolate designed to be paired with wine.

Speaking of wine, the region’s micro-climate of cool nights and long warm days is ideal for the slow ripening of fruit and the karri-loam soil is perfect for cool-climate wines. Surely, it’s wine time by now, so let’s head to Estate 807, where the cellar door is so close to the vines you could almost harvest the grapes without leaving the deck, although it’s best to savour such delicacies in your glass. Owners/operators Stephen Junk and Ola Tylestam have produced outstanding pinot noir, chardonnay, cabernet sauvignon and sauvignon blanc since 2009. Their restaurant is open over weekends and serves Asian classics with a twist alongside cheese platters.

Perched on Mount Shadforth, Castelli Estate has an extensive choice of wines to compliment the views across the valley. Family-owned and operated, and drawing on their Italian roots, this is another prime example of the Great Southern’s terroirs working their magic across several labels such as Il Liris, Empirica, Estate, Silver Label and The Sum. Although their cellar door and boutique accommodation are set within Tudor-style architecture, the winemaking facilities are state-ofthe-art. Order a tasting flight or wine by the glass or bottle savoured over a grazing board, or a hearty menu showcasing Italian classics such

Also in town, Pawprint Chocolate proudly craft handmade chocolates free of palm oil from high-quality couverture chocolate and ethically “Wherever

The Dam at Raintree

So many wines, so little time. Set in stunning grounds, Singlefile Wines, famed for their awardwinning wines, win points with their A Sense of Place experience. This personalised tour takes guests through the estate with a glass of sparkling in hand and serves tastings of their current and archived vintages from their museum. Situated between Denmark and Walpole, Moombaki Wines combine art and hand-milled furniture with their wines inside their quirky timber cellar door. While settling in for a leisurely tasting of their crisp Rosé, or black cherry flavoured Shiraz, you’ll be surrounded by the artworks of Moombaki owners, artist Melissa Boughey and wood-maker David Britten at this family-run estate.

The rustic Harewood Estate is one to visit amongst Denmark’s idyllic hills for its low-yielding vineyards and multi-award-winning varietals. After one sip of their 2021 Apricus Hill Chardonnay exuding citrus and stonefruit richness, or the 2018 Harewood Estate FLUX-I Malbec Cabernet spiced with blackcurrant and cigar box, it’s easy to understand why this is another James Halliday favourite.

After all that cuteness, head to the latest hotspot tonight at Bar Tarifa in the heart of town, where Spanish cuisine meets art and modern architecture. Yolanda Teijeiro shares, “From the handmade pottery used to plate authentic Spanish tapas to the rooftop terrace overlooking the native forest, every detail in this bar is purposefully laid out to give you an experience different from all the rest.” Along with a carefully curated selection of local wines and craft beers, celebrate over paella, tortilla, Jamon and tapas for your final night in Denmark.

Before preparing for the journey home, either enjoy a breakfast fryup at your accommodation or head to the Denmark Bakery, famed for its pastries and pies, including kangaroo pies. Take the South Coast Highway for approximately 45 minutes west to one of the most unforgettable experiences in the region, if not the State. Despite my fear of heights, especially while on a bridge suspended 40 metres above the forest floor, even I recommend the Valley of the Giants Tree Top Walk. The birds-eye view of the tree canopy of the ancient tingle forest distracted me long enough to make it 600 metres to the end, albeit on shaky legs.

Return to terra firma and end your holiday on a high note, although not as high as the Valley of the Giants, of course. After tasting the delicate sparklings or bold merlots at Hidden River Estate in Pemberton, settle in for an epic lunch. The modern European menu, infused with eastern flavours, tempts with outstanding local produce such as black truffles, finger limes, trout and marron. Apparently, all good things must come to an end. Unless you delve into even more of the Great Southern’s treasures in Walpole, Pemberton, Manjimup, Mt Barker, Kojonup, Frankland River, Katanning and Albany.

By Carmen Jenner

Although you might be longing for a siesta by now, let’s get physical instead along the magical Harewood Forest Walk Trail, blooming with wildflowers in spring and fungi during the cooler months. Weaving through towering karri trees, take the 800 metre path through the lush vegetation, following the interpretative signs sharing Denmark’s history. For the daring, climb the 2.8 kilometre trail to the top of the ridge for incredible valley views.

The nearby Denmark Animal Farm and Pentland Alpaca Stud farm will keep the little (and big) ones entertained with cuddles from joeys and other furry encounters with alpacas, rabbits, chicks, goats and koalas, when available. There’s also an alpaca boutique and gallery showcasing native wildlife, including artist and author Wendy Binks’ emu designs and children’s books.

Time your visit to Denmark with the Taste Great Southern 2023 food and wine festival from 4 - 14 May 2023. You could indulge on Akoya Oysters, heirloom vegetables, premium cuts of meat, world-class wines or spy giant orcas in Bremer Bay. This culinary event is well-timed with the region’s grape harvest, with 30 events over the 11-day festival showcasing the Great Southern and sub-regions Albany, Denmark, Mt Barker, Kojonup, Katanning, Bremer Bay and Poronogurup.

Denmark Good Food Factory

Pawprint Chocolate

Greens Pool

Mrs Jones Café

Not your everyday Sharon

preparing models for artist David Bromley. In 2002, Poh became a professional artist.

After coming runner up in the MasterChef Australia finale in 2009, Poh thought she’d return to a quiet life of painting and starting a cottage industry making jams for her local greengrocer. But after appearing with Matt Preston in the World Chef Showcase in October 2009, she was offered her own cooking show ‘Poh’s Kitchen’, on ABC1. The first series went to air in 2010.

In the same year, she published her first cookbook, ‘Poh’s Kitchen - My Cooking Adventures’, which stayed in the top 10 Australian bestsellers list for six weeks.

In 2011, she presented the second series of ‘Poh’s Kitchen on the Road’, as she travelled around Australia cooking with food producers and chefs.

In 2012, Poh wrote her second cookbook and presented Season 3 of ‘Poh’s Kitchen’.

In 2015, she launched a new series, Poh & Co, on SBS and opened a gourmet food stall, Jamface by Poh, at the Adelaide Showground Farmers’ Market. In 2016, she opened a café at Adelaide Central Market, also named Jamface by Poh. Sadly that closed on 15 October 2019.

In 2019, Poh returned to MasterChef Australia as a mentor, sharing the position with season eight runner-up Matt Sinclair and season seven winner Billie McKay. And then again in 2020 she returned as a contestant in Back to Win and placed 6th.

In 2021, Poh along with renown Chef Scott Pickett began hosting SnackMasters, a fun cooking show where chefs try to replicate our favourite snacks.

Coming from a family of proud Chinese Malaysian home-cooks, Poh prefers to be called a cook. She hopes for nothing more than to get Aussies excited about cooking and eating a variety of cuisines, and fostering an awareness of food wastage.

Many wouldn’t know that Poh Ling Yeow’s food career began before MasterChef Australia. She first appeared on the ABC television programme Beat the Chef on 13 April 2005, preparing Ying Yang Prawns using her aunty Kim Thoo as an assistant. She returned to the programme on 15 June 2005, this time preparing Basil Thai Fried Rice and Deep-Fried Dory Fillets with Green Mango. But there’s so much more to Poh than cooking. Born in Kuala Lumpur, Malaysia, into a fifth-generation Malaysian Chinese family, Poh’s family immigrated to Australia when

she was nine, settling in Adelaide, South Australia. After attending the University of South Australia where she earned a Bachelor of Design, Poh worked as a graphic designer, illustrator and makeup artist and adopted the Western first name Sharon until age 25, reverting to Poh Ling as a part of embracing her cultural heritage.

As a makeup artist, Poh’s clients included L’Oréal and Attitude magazine, the Australian String Quartet and the short film My Last Ten Hours With You. Her personal clients included Megan Gale, Lisa Ho and

You have come a long way since Master Chef. What can you tell me about that experience?

It was incredibly formative even though I was no spring chicken at 35 when it all happened. It very powerfully reminded me of the reward of being open to uncharted paths.

How has your Malaysian heritage influenced your cooking?

Enormously. Growing up in the cultural melting pot of Malaysia gives me such a huge repertoire of ingredients and techniques to draw from.

You’ve changed your name over your career, can you tell me about that?

I always wrote ‘Sharon Poh Ling Yeow’ as my full name. In Malaysia you always have an English and a Chinese name. I never used Sharon as a child living in Malaysia but as soon as I started school in Australia, I knew it would make life easier and it did. But in my mid 20s, Matt, my husband at the time, encouraged me to drop the Sharon and it really did feel like a reclamation of my heritage after a childhood spent trying to shed it.

Living in Adelaide, how do you see the food culture there compared to other places in the world?

The food culture here, like all of Australia, is incredibly diverse compared to many parts of the world.

You have a design background. How do you use that skill with what you do now?

It definitely plays a part in what I do now. Design is all about colour, composition, form and ergonomics, and when you come up with a dish, every one of those elements are considerations.

What inspires you?

Nature in all its forms – the colour, rhythm, symmetry, impermanence, resilience and cruelty. Also, the human condition, because it’s the cracks that make us all the same.

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

I can’t get past Nigella because the way she speaks and writes about food is unmatched. And the way she cooks and eats is so honest and unpretentious.

Snackmasters is my favourite food show of course, because it’s so much fun and a multigenerational watch with massive relatability and nostalgia.

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

MasterChef because it catapulted me into the food industry which has given me so much in the past 15 years.

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

I’ve not been to many restaurants in Perth but I do love Long Chim.

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

Of course!

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

Salt. Without it, flavours lay latent in ingredients. It catalyses and tantalizes.

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

My favourite dish to cook is Sardinian culurgione (handmade pasta stuffed with potato and cheese) and my favourite dish to eat is probably instant noodles – I just can’t help how much childish basic joy it gives me.

What would you whip up for a private candlelit dinner?

Chicken in white wine or boeuf bourguignon with Paris mash and crème caramel.

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

That I would be the next Bachelorette.

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

A giant pot of pu-er tea or whisky.

How do you like your own steak cooked?

I’m going to get crucified for this but medium. Do you ever eat fast food?

Of course, there’s a time and place for everything.

What’s next for you?

Who knows where the cold wind blows …

By Scott Arnold-Eyers

“Our kitchen gets really busy and the Trueheat range has the power and heat recovery to help us get through service. It’s durable, easy to clean and good value.”

Danny Matthews - Head Chef Seasonal Brewing, WA

2021 OAKOVER SHIRAZ

Region: Swan Valley, Western Australia

Venue: Oakover Grounds Web: www.oakoverwines.com.au

Tasting Notes: Aromas of blackberries, plums and raspberry, and a palate of berry and dark chocolate make this the perfect dish to pair with cheese and grilled meats.

We said: The smoky cherry tomatoes in the lamb complement the smokiness of the Shiraz.

2022 THOMPSON ESTATE FOUR CHAMBERS PINOT NOIR ROSE

Region: Margaret River, Western Australia

Venue: Birdie Restaurant Web: www.thompsonestate.com

Tasting Notes: Elegant fruit flavours of strawberries and cream reflect the nose, and a subtle raspberry edge with a hint of rose petal blossom give balance and length. It has an effortless and satisfying finish.

We Said: The gentle acidity and soft fruit flavours worked well with the barramundi and prawns while the understated minerality and length of the finish were a match for the chorizo and garlicky pide.

2020 TENUTA CARRETTA BARBERA D’ALBA

Region: Piedmont, Italy

Venue: Julio’s Italian Restaurant Web: www.tenutacarretta.it/en

Tasting Notes: An elegant wine with floral aromas with morello cherry and berry. Made in the traditional way, it is ruby red in colour leading to purple.

We Said: This red is a great match with the Carpaccio Di Bresaola, fragrant and elegant.

2020 WILLOW BRIDGE ESTATE GRENACHE SHIRAZ MATARO

Region: Geographe, Western Australia

Venue: Birdie Restaurant Web: www.willowbridge.com.au

Tasting Notes: This wine has aromas of redcurrant, musk and pepper, entwined with forest berry. With a medium bodied palate of freshly crushed black plum and vanilla spice, it has a textured and long finish.

We Said: The stronger tannins in this medium-bodied wine enhanced the dishes strong earthy flavours of the Heirloom Beetroot and Goats Curd Salad. The pepper notes and general smokiness of the blend worked in harmony with all taste elements on the plate.

2020 CAPE MENTELLE SAUVIGNON BLANC SEMILLON

Region: Margaret River, Western Australia

Venue: 8 On The Point Web: www.capementelle.com.au

Tasting Notes: There are aromas of green apple skin, orange blossom and green papaya in this wine with hints of passionfruit, white peach and nectarine. Notes of rose petal, honeysuckle and subtle honeydew and grapefruit elements with a palate of apple, lemon and hints of ginger and honey. A refreshing acidity run the length of the palate.

We Said: This herbaceous wine with juicy citrus notes and delicate mineral elegance was an outstanding accompaniment to the fresh seafood on offer.

2019 BREMERTON BATONNAGE CHARDONAY

Region: Langhorne Creek, South Australia

Venue: Julio’s Italian Restaurant Web: www.bremerton.com.au

Tasting Notes: This wine has a nose of lifted lemon curd with hints of stone fruit and spice. The palate shows restrained oak with a creamy mouthfeel, tempered by a fine acid structure and textural finish giving the wine length and persistence in its finish.

We Said: The chardonnay offers a buttery finish, easy drinking and a welcome accompaniment to the starter.

CASTLE ROCK ESTATE MUSCAT

Region: Great Southern, Western Australia

Venue: Together & Co. Web: www.castlerockestate.com.au

Tasting Notes: A delicate muscat that shows luscious rich and smooth flavours of raisons and lifted rose petals. An attractive nose of both youthful fruit characters and older more complex aromas. The finish is warm with an orange rind and marmalade tangy aftertaste.

We Said: For dessert we were treated to the Beetroot Brownie, wash it down with the Castle Rock Muscat, whose sweetness lifts all the flavours on the plate making them shine.

2021 SAINT CLAIR SAUVIGNON BLANC

Region: Marlborough, New Zealand

Venue: Chakra Restaurant Web: www.saintclair.co.nz

Tasting Notes: Bright and tropical with notes of passionfruit and fresh grapefruit. The flavours of passionfruit, grapefruit and blackcurrant are intense, with characters of nettle and capsicum. This wine has a salty minerality and clean fresh finish.

We Said: A glass of 2021 Saint Claire Sauvignon Blanc was a great accompaniment with that wonderful passionfruit flavour that goes so well with curry.

Lamb Rump

INGREDIENTS

250g lamb rump

4 blanched asparagus spears

100g pea puree

½ continental cucumber, thinly sliced

Fresh mixed herbs (mint, coriander, dill, parsley), whatever is available

Salad dressing

1 Chilli de-seeded, finely sliced

Pomegranate seeds

10g sumac

10g sea salt flakes

METHOD

Season lamb rump with sumac and salt, pan seal and place in oven at 170 degrees Celcius.

Heat the pea puree and asparagus.

Mix cucumber and fresh herbs in a small bowl and dress with salad dressing. Set aside.

Pull lamb out once internal temp hits 65 degrees (approximately 10 mins) and rest for 5 mins.

Pea Puree

INGREDIENTS

1kg green garden peas

200ml chicken stock

150ml cream

150g butter

¼ bunch mint

20g salt

5g ground black pepper

METHOD

Simmer peas, chicken stock, cream and butter for 7 minutes.

Take off the heat and allow to cool. Add seasoning and mint.

Blend to a puree.

PLATING

Place pea puree on the plate. Then asparagus on top.

Slice lamb in 4 pieces and place 2 on top of the asparagus.

Place cucumber and herb salad on top of lamb.

Finish with final two pieces of lamb.

Garnish with pomegranate and chilli.

Serves 4

By Chef Nicholas Birrell of Birdie Restaurant

On the Sunny Side

This juice is the best immunity booster that helps you keep cold and flu away. It’s packed with Vitamin C which helps you fight viruses. The combination of this citrus is also an alkalizer for your body, it will detoxify and it’s also the perfect juice if you’re on a weightloss regiment.

Sunrise Juice

METHOD

Wash and peel all the Citrus fruits, chill in fridge before peeling.

Squeeze lemon and lime juice by hand traditionally.

Place peeled orange, grapefruit and mandarins through the juicing machine. Add in an inch of ginger or more if you wish through the juicer with the citrus juice.

If you desire more sweetness add in agave syrup or honey to taste. Stir in well.

Serve in a nice tall glass.

Perfect fire starter to shine all day in the morning like a sunshine.

Freeze left overs into large cubes to use for the Sunny San Cocktail.

Sunny San INGREDIENTS

1 x short gin libbey glass 12 oz

2 x ice cubes of Sunrise Juice

15ml Gin

Tonic Water

Slice of lemon or lime

METHOD

Place Sunrise ice cubes in a short glass. Dash in a couple of swigs of Angostura Bitters. Pour in your gin of choice.

Add a couple of slices of lime, lemon or both. Then pour in that fresh sparkling tonic water.

Serves 2

Simple Happy ending to a sunny day. Cheers Happy Sunset!

By

Chef Sunny de Ocampo for Kuvings Australia

Hospitality

Specialising in the hospitality and foodservice industries. Experts in the fields of management, operations, and design.

Ph: 0449 873 239 www.hospitalityfoodservice.com.au

whipped labneh and spiced honey pistachios

INGREDIENTS

1.8kg watermelon, seedless 30ml white balsamic vinegar 1 tsp sumac 4 tbsp olive oil 200g fetta, Persian 200g labneh 100ml honey, local 1 tbsp garlic, sliced, about 1 clove 1-2 tsp chilli flakes, optional 2 tbsp lemon juice 2 tbsp pistachios, roughly chopped 1 tsp zaatar 1 tbsp mint, fresh, leaves only 1 tsp sea salt

METHOD

Remove the watermelon rind and cut watermelon into uniformed fingers/rectangles, an inch in width. In a shallow container mix the white balsamic, olive oil and sumac then place the watermelon into the marinade making sure each piece is gently coated. Cover and place in fridge for 20-25 minutes.

To make the whipped labneh, let the fetta and labneh get to room temperature then place into a food processor and blitz until combined and fluffy.

Finally, in a pan over medium heat, warm half a tablespoon of olive oil. To that add the sliced garlic and chilli flakes and let it warm through, careful not to burn. Once garlic starts to turn a nutty brown, remove from heat and add the lemon juice, chopped pistachios, salt and honey. Stir constantly until all the pistachios are covered, and you have a sauce consistency.

On a plate, generously spread the whipped labneh, remove the watermelon from the fridge and arrange watermelon into a lazy stack in the centre of the plate. Drizzle the warm honey around the edges of the labneh and over the top of the watermelon. Finish with a sprinkle of zaatar over the top and garnish with mint leaves and extra pistachios. Serve immediately.

Tips: Serve alongside any style of BBQ meats, best with spiced lamb, a tabouli salad and fresh baked flat bread. Perfect for something different for this summer’s salad offering! Chilli adds a warmth, not a spicy heat.

Serves 4

By Chef Ryan Adair of The Good Grocer

5 trends for this party season: Are you Ready?

Aswe enter the warmer months of the year our attention is turned to our upcoming events, be it a birthday celebration, wedding, anniversary, engagement or corporate function. After a period of pandemic restrictions, events and parties return with more force than ever. It’s time to celebrate.

If you’re planning to wow your guests, then these are some of the must-haves for your event this season.

LIGHTS – If it lights up, you’re on the money. Neon signs, LED Dance Floors, Indoor Fireworks, Illuminated Furniture, Light Up Letters and Numbers. Even candles are making a comeback, especially for weddings.

FLOWERS – Large romantic coloured bunches for table centre-pieces, flower arches and arbours, entryway statement displays and flower walls. The use of plinths, urns and columns is also popular for flower displays.

BACKDROPS – Shimmer walls, full printed themed walls, forrest walls, gloss personalised arch signs, balloon arch and arbours. You are only limited by your imagination with some amazing vendors in Perth.

TROPICAL DRINKS AND FOOD – Think Tiki Bar, Hawaiian style. Theming your event creates it memorable. Summer night cocktail events are on the rise again, casual finger food options with a variety of drink choices including non-alcoholic beers and spirits. Cocktails are proving popular as we get back to socialising with our friends again.

Some trends continue for years and others fade just as quickly as they appear. Colour palates change, themes come and go and as each year passes so does your taste in food and drinks. My advice is to choose what you like, after all it’s your party. If you include any of the latest trends at your next event, it’s bound to be a success. Gather your friends and family and get ready to party in 2023.

By Clint Gurney of Cosmic Cocktails & Events

SUSTAINABILITY – More and more people are looking for biodegradable products and packing, businesses with an eco-friendly vibe and sustainable food practices. Talk to your caterer, planner and suppliers about their sustainability practices to ensure they meet your requirements.

European styled 700 & 900 Modular series cooking equipment to Australian Standards, delivering, efficiency, safety and reliability

Solid fuel cooking is, if you’ll excuse the pun, so hot right now. Chefs, cooks and enthusiasts across the world are re-discovering the unique characteristics that wood, smoke, fire and char can bring to their food. Cooking with solid fuel is the oldest kind of cooking, steeped in history and culture, and there is a primal allure to observing and controlling the glowing coals. These days it seems like every new restaurant opening includes at least one dish with an element of char and smoke, but the versatility of the techniques and ideas on display keeps the food evolving and fresh. Globally it is now a $3 billion industry. Charcoal is at the heart of this style of cooking. Charcoal, made by cooking wood to high temperatures with very little oxygen, is a versatile and exciting heat source. There are many types of charcoal made from many different types of wood – Oak, Malley, Mangrove, Lychee, Eucalyptus, Redgum and the list goes on – each imparting different characteristics into the cooking fuel.

While there are as many opinions on charcoals as there are chefs, my personal preference is Binchotan Charcoal – charcoal that has been kiln-fired for up to a week so that the fibrous material is burnt out making it almost pure carbon. This labour-intensive process creates a product that burns clean and hot, which will

enhance the flavour of the ingredient cooking, as opposed to other charcoals that impart the flavour of the particular wood it is made from.

As mentioned, the beauty of Binchotan is not only its consistent heat, but that it burns with remarkably low smoke and flame, revealing the true flavours of the product being cooked. A simple wedge of cabbage becomes sublime and sweet with the kiss of the grill, and a final brush of something salty and tangy (try a miso emulsion and a sprinkle of toasted seeds). Simply seasoned chicken skewers intensify and caramelise, the skin crisping and the flesh taking on just enough char but no acrid smoke flavours. The stereotypical Aussie pastime of throwing a prawn on the barbie suddenly becomes elevated to extra prawny deliciousness from the intense heat, each drop of moisture creating a delicate wisp of smoke that imparts its own slight flavours to the food. Serve with smokey paprika mayo and a wedge of lettuce for a refreshingly charry take on the old-school prawn cocktail.

Whatever your charcoal preference, simply light your fuel and feel the warmth of satisfaction from everything that gets taken from the grill.

By Phillip Jenkins of Charcoal Grill Company

Roasted Eggplant Stack

This Eggplant Ricotta stack is the ultimate vegetarian comfort food. Our version is simple, lighter, and healthier than most other eggplant parmigiana / stacked recipes found elsewhere.

INGREDIENTS

3 eggplants cut crossways (2mm cuts)

1kg fresh ricotta cheese

1 free range egg

150g grated parmesan cheese

10 small balls of fresh bocconcini

1 heaped dessert spoon of minced garlic

Sea salt and cracked black pepper

METHOD

Place the sliced eggplant on an oven tray, drizzle with olive oil, sea salt and cracked black pepper.

Bake for approximately 20 minutes in 200C oven until slightly golden and soft to touch.

Mix the Ricotta, grated Parmesan, Egg, Garlic, Sea Salt and Cracked Black Pepper in a mixing bowl to combine.

SUGO

1kg of chopped red ripened tomatoes

½ cup olive oil

100g (knob) Butter

Pinch of Sugar

Fresh basil

Sea salt and cracked black pepper

Chop the ripened tomatoes finely then combine with the garlic, olive oil, butter, sea salt and cracked black pepper, and simmer on stove for 15-20 minutes.

NB: Use tinned cherry tomatoes if fresh are unavailable.

PLATE UP

When layering the Eggplant into a stack, match up the sizes of sliced eggplant to cook evenly and display correctly.

Place a small amount of your prepared tomato Sugo on each slice.

Place a small amount of the ricotta mixture onto the Tomato Sugo.

Place a small ball of fresh bocconcini on the top of the stack.

Place back into the oven and cook for a further 10 minutes on 200°C.

Add extra grated parmesan and Italian parsley to garnish.

Serves 4

By Chef Karen Mansfield of Pizzaca Pizzeria & Bar for Express Fresh

www.metteisbaking.com

Importance of Training on Equipment

Hand made cheeses using fresh goats milk, the finest cultures, WA salt and lots of love. Natural wholesome foods, rich in flavour and goodness.

www.bookaragoatdairy.com.au

In the current marketplace all industries are pushing into oncoming headwinds with pressure on increased operating costs and decreased options of suitably qualified staff in all areas of the Hospitality sector.

Operators need to think outside the square to ensure they can operate and continue to offer the service and product to their customers, while maintaining suitable margins for their business.

In many cases, we look at technology and invest heavily in upgrading equipment to assist in reducing factors related to increased costs and reduced access to staff. This is a sound and perfectly suitable solution, and I see this as a key factor when talking and consulting with my customers.

The issue that arises when the business looks at options and then invests in equipment, is maximizing the return on the initial investment. This is based on the site and relevant staff operating the unit that has been purchased, and we see this constantly in all areas.

Education is the key and providing the tools and procedures to assist in all the staff understanding maximises the benefits of the equipment. You can ensure this in the following ways:

• Allow all staff access to read the user manual. In most instances there is clear and concise information on how to operate the unit and set it up to suit your requirements. I know that sounds basic, but it’s amazing how many people don’t do this and work blind with limited or no understanding of what they are working with.

• Always purchase equipment with local back-up support either from the distributor or the manufacturer and ensure you ask for operational training on installation. Then champion suitable staff to engage in this training to pass it on to new staff.

• Utilise the training tools that are available. Most premium solutions offer regular operational training sessions and have suitable operational videos available online. Allow staff the time to research and attend these sessions as they will continually learn, and therefore, increase profits in the long term.

Training in all areas of business is an essential investment. It will increase quality service and production, while staff will feel more confident. Retention will increase and potential new staff will see the benefits of working for you over others that don’t support their staff in detailed and constructive training.

By Brian Garcia of Moffat

Cordials are the new Black

No longer just for the kids, a good cordial can be the difference between a good drink and a fabulous drink. And the best part is that they can easily be made at home. Use cordials as a refreshing addition to iced water to take it up a notch, add flavour and some electrolytes. Or use them in cocktails, both with and without alcohol. They can even be drunk warm. The secret is to get the right sweetness and acidity, which will vary according to your tastes and the fruit that is used.

LEMON CORDIAL

This cordial is full of flavour, utilises the whole fruit and is much healthier than most on the market. Citrus peels are powerhouses as they contain flavonoids, pectin, fibre and calcium, giving them some great health benefits.

Give the lemons a good wash, rubbing the surface with a cloth or scrubber to remove any dirt or chemicals on the skin.

Put four whole lemons, cut into quarters, into a heavy based saucepan and put in just enough water to cover fruit.

Boil for about one hour with the lid on, until the skin on the fruit is very tender. Then allow it to cool. If there are many seeds, it’s an idea to remove some before blending as they will be bitter.

Use a stick blender or food processor to turn the fruit with the cooking water into a fine pulp. Strain the pulp through a sieve to remove any lumps.

Measure the volume of the pulp in a jug and add that same weight of sugar to the saucepan with the pulp. For example if the pulp measures 1L, then add 1kg of sugar.

Bring the mixture back to a simmer and simmer for about 30 minutes. Then add the same volume of apple cider vinegar, 1L in this case. Strain again to ensure a lump-free cordial.

Bottle into sterilised bottles. This is a strong cordial, so a 1:20 dilution is recommended. Try adding lemon myrtle, lavender, or other herbs when you add the sugar to increase flavour complexity. Use other citrus combinations to create your own fabulous drinks for summer.

Note: Sugar content can be reduced, it will not store for as long. Citric or tartaric acid can be added instead of vinegar although it will need acidity to cut through the sweetness and to preserve the cordial.

By Araluen Hagan of 14K Brewery

Visit new restaurants, pay half price

First Table offers foodies 50% off their food bill as a reward for dining early. visit

Products

The Peel Good Factor

Lemon and Black Barley Cordial is made using whole lemons grown in Bindoon with Black Barley, grown in WA’s Wheatbelt. This cordial also contains apple cider vinegar making a full flavoured shrub style cordial that is equally as good as a refreshing summer drink with lots of ice, or with hot water and honey to soothe cold and flu symptoms.

For more information go to www.14KBrewery.au

Wild for you

From Barker’s Professional comes this delightful Wildberry Topping. With a blend of berry fruits and bursting with colour and flavour, this topping is delicious on all your favourite desserts. From ice cream, pavlova or cheesecake, try mixing it through yoghurt, mousse or Bavarian cream. It’s also an ideal filling for waffles, pancakes and gateaux.

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

Get your buzz on

The Local Drinks Co. has a passion for fun, healthy and great tasting drinks, and you will love their Lemon Lime & Bitters. This all natural, preservative free, low sugar drink is the perfect plus one when you are the designated driver.

Murray River Salt® ‘Salt Flakes’ are loved by Michelin Starred restaurants, celebrated chefs and self-proclaimed foodies around the globe. The salt flakes are produced using pristine, mineralised brines from the ancient saline aquifers of the Murray Darling Basin, and their stunning pale pink hue is the result of the mineralised brines. High in magnesium, calcium, potassium and iodine, the highly durable and resealable 150g Salt Flake Pouch is ideal for restaurants, home chefs and those travelling.

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

In Safe Hands

The Knee Operated Wash Basin designed by Stoddart provides easy access to hygienic hand washing while meeting all health and plumbing requirements. This commercial kitchen unit has a full front knee operated panel for easy access, and the integrated stainless steel splashback with bevelled top allows for wall mounting without needing to run any piping in the wall.

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

What a Banger

The Bier Stick made by The Farm House in Margaret River, a familyowned butcher and smokehouse, is a very tasty cabana/pepperonilike smoked, spiced sausage. Great on your cheese platter and as an accompaniment with a drink, it will keep you coming back for more.

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

Shrimply the Best

Squiddlies Garlic Prawns are purchased directly from the prawn boats and hold their fresh texture for their entire 12 month refrigerated shelf life. Pickled in vinaigrette, you can enjoy your South Australian prawns however you like them, whether tossed through salads, or eaten fresh once opened. Once finished, the vinaigrette can be used on salads or in a stir-fry.

For more information go to www.squiddlies.com

Donut mind if I do…

The vegan American Style Donuts from Strange Grains are delicious. They are so soft and fluffy you will be amazed they’re gluten and dairy free. Coated in sugar and cinnamon they are the perfect treat to go with your morning or afternoon coffee… or just anytime at all you need that pick-me-up.

For more information go to www.orafoods.com.au or www.strangegrainsbakery.com.au

Hospitality in your HOME

Liquid Gold

With a name like a Bond Movie, you will feel like the super spy with this Goldreef Cane Spirit from IMPI Brewers & Distillers. Distilled from molasses and aged on a blend of seven different spices – vanilla, cinnamon, cardamon, allspice, star anise, cloves and orange zest. You know you want to try it.

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

You’ll take a Viking to this new treat

Crafted with the highest quality ingredients Mette’s new all natural Viking Herbs dip mix is the perfect addition to your summer celebrations. Made with dill, parsley and chives, you simply mix your sachet through natural yoghurt, sour cream, your favourite plant based alternative or soft cheese and you have an instant dip on hand.

For more information go to www.metteisbaking.com

Delightfully Nutty

Hand made in Denmark, Western Australia, the Forest Floor Nuts and Seeds by Pawprint Chocolates is a decadent blend of roasted nuts and seeds in dark Belgian chocolate. The freshly roasted nuts and seeds are scattered into the warm chocolate, and as it sets, the flavours and aromatics of the nuts and seeds are absorbed into the chocolate. A popular choice from the original range at Pawprint, every bite has the full flavour profile.

For more information go to www.pawprintchocolate.com

Sundrenched

Feel like royalty with Monnet VS Cognac. Sparkling gold in colour, this spirit is rich with the aromas of fresh flowers and delicate spices with a soft touch of vanilla. Like a warm summer evening stroll, it’s fresh with finesse on the palate, and offers a slight punch with a long, warm finish. From the cocktail lovers to fine spirit connoisseurs, everyone will enjoy this drop.

For more information go to www.monnet.com

Get a spicy bit on the side

Get spicy with this silky-smooth real mayo. With just enough lime, a nibble of bite from the jalapeno and a cheeky smoky finish, this mayo is a stunner on burgers, tacos, hot chippies, seafood and of course, all your Mexican dishes.

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

Turn to the Dark Side

Dark Side uses only the freshest and finest ingredients in their 24-piece Australian Bush Flavours Chocolate Assortment. With flavours of roasted wattleseed, lemon myrtle, strawberry gum, rainforest pearl fingerlimes, native pepper and aniseed myrtle you will be amazed at the flavour compatibility in every mouthful.

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

Out of the Ashes

Produced by the Cannabis Botanical Distillery, Re-Gin was inspired by the Denmark bushfires of 2022 and created to recognise the efforts of a community and support their regeneration out of the ashes. This whole-hemp spirit with juniper berries, citrus and botanicals are complemented by light red fruit flavours from aging in shiraz oak barrels. It’s a beautifully balanced gin with lifted aroma, light and fruity with a generous palate. Enjoyed on ice with lime. Proceeds from Re-Gin will help protect WA from bushfires.

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

Get a little Parched

The Wolstead Pro Dehydrator with digital touch screen is super quick and easy to use for all your dehydrating needs. You will perfectly preserve fruit, vegetables, herbs, meat and fish with the horizontal drying system that enables even air circulation. This dehydrator has an adjustable thermostat and comes with a cookbook, crumb tray, six dehydrating trays, a non-stick silicone mat and a fruit leather silicone tray to make your healthy snacks with.

For more information visit www.kitchenwarehouse.com.au

Local Music and Local Haunts

Mario Leeder is a local young gun fresh on the scene since making the decision to go full-time as a musician in 2022. It’s become a crazy wonderful journey so far for this 23 year old man from Mount Nasura. Playing primarily as a solo artist, Mario enjoys playing with a loop pedal and covers a diverse range of music but his biggest passion is his original music.

You can find Mario hosting Open Mic’s at Fire in your Belly and he will be releasing some original music at the beginning of 2023 so stay tuned.

LOCAL HAUNTS

LA CHIQUITA CAFÉ FREMANTLE

On the corner of Point Street in Fremantle this vibrant venue is now hosting live music five days a week from Wednesday to Sunday. Dave Hutson the owner is such a great guy and great promoter for the music community of Fremantle. He hosts a huge variety of performers young and old, is kind and friendly and has time for everyone. Amazing coffee and you have to try the famous bacon and egg bagel.

LOCAL MUSIC

FIRE IN YOUR BELLY FREMANTLE

This is a great venue for quality live music. The beautiful friendly owners Emmet and Kel are travelling musicians, so they know what it’s all about and how to create a great vibe. With live music being hosted most nights of the week (apart from when Emmet and Kel are on the road), this venue is growing and already has a great culture and feel about it. The “Ocean” Pizza would have to be my favorite.

VICTORIA PARK HOTEL

A wicked place to have a game of pool and grab an icy cold pint whilst listening to some great local artist play live music on a Sunday, this place has a great vibe for young and old. It’s got an old school feel to it and all the staff and the locals are really friendly and polite. My favorite meal would be the prawn and lobster roll.

ARI DAVIS

Ari would have to be the busiest musician I’ve ever met and if you’ve ever been to listen to him you could see why. The vibe and energy he creates through his music is incredible. He incorporates so many different aspects into his looping to create musical magic. Not to mention his amazing original songs, some personal favorites ‘Kwinana Freeway’ and ‘Power of the Dragon’. Ari’s way of engaging and connecting with the audience is impeccable. He plays at a variety of venues and I definitely recommend checking this man out.

M8 MEWSIC

Emmet the front man is fantastic. Shredding guitar and singing all the classics from Aussie rock to blues and funk. The lovely Kel definitely knows how to bash a tambourine and her harmonies are beautiful. M8 Mewsic sometimes even involve the young ones of the family. They appeal to all audiences and play at venues all across Australia. They are terrific. They also happen to be the owners of the ripper venue Fire in Your Belly. So come on down one night and meet these friendly talented faces to find out more.

TOM MANTLE

Tom Mantle is a wicked local soloist who performs a range of acts. He can go from belting out some great tunes at the Old Courthouse in Fremantle, to being the amazing energetic front man of a ripper cover band at Amplifier Capitol. With a great voice and awesome guitar and looping skills, this man is a legend of the Perth music community. He’s also the founder of ‘Big Tommo Presents’ which promotes and produces a wide variety of gigs for numerous solo musicians, bands and more.

Books for COOKS

Masters of Cheese

Bookara Goat Dairy

Kytren Fine Quality Goats Cheese

Published by Eyers RockET www.digital.menumagazine.com.au

They built the dairy themselves by converting an old hay shed into a dairy and processing room.

Brownes Dairy

The Kytren brand is celebrated among Perth foodies and is used in the food service industry with all their cheese varieties having won both national and local awards.

As Australia’s oldest dairy, Brownes Dairy has a long history of cheesemaking, since the 1930’s.

Dellendale Creamery

Dellendale Creamery’s owner and head cheesemaker Chris Vogel studied for many years in Switzerland gaining knowledge, experience and zeal for the Alpine-style cheese he crafts in Denmark WA.

Halls Family Dairy

Located in Wokalup and proudly dairy farming since 1890, Halls Family Dairy began their cheese journey in 2017 with a special artisan cheese called Halls Suzette using the special milk from their Normande cows.

Harvey Cheese

Family owned and operated, specialising in making cheese to time-honoured methods using only the freshest and creamiest milk.

La Delizia

Owner Domenic (Dom) Boccia was born into a family of cheesemakers in the Italian city of Napoli.

Margaret River Dairy

The Margaret River Dairy Company’s origins go back to 1966 when a group of Italian artisan cheesemakers began selling their farmhouse and ricotta cheeses in a small store in Perth.

Rose Valley Cheese Company

Established in 1977 with owner Loreta Giura’s dream to turn the business into what it is today by bringing her knowledge of cheese making from her small home-town of Barrea in Italy.

ISBN 978-0-646-86782-3

Who doesn’t love cheese; and getting my hands on a good cheese book gets me excited. with WA Cheese and Buy West Eat Best to put this book together, and help support local WA cheese makers, so buying it supports the industry. I promise it’s worth it. The cheeses showcased are excellent. There’s a reason La Delizia is used so widely throughout the book. Their range of cheese is made fresh daily. Halls Family Dairy has names for their beloved cows who are treated like family and Bookara goats are the happiest goats around. I could go on but I’d rather you take the time getting to know our local producers. They all have a story to tell, whether it’s about their animals, process, or their connection to the land. As for the recipes in the book, well, the Burrata pizza went down a treat and the Rose Valley Cheese Ricotta Custard Tart is a stunner.

9 780646867823 >

Published by Angela Trichilo & Lucy Turner www.angelinascucina.com

I discovered this book in Albany on my parent’s kitchen table. Angelina and Lucy are locals whose family has been in the hospitality industry for many years. This book gives us an intimate look into their traditional Italian family life and it’s full of love, memories and of course – fabulous food. The recipes are simple from provincial Southern Italy and they define this family’s history. Their story is woven within the pages and welcomes you in as if you were sitting at their dinner table. I had the great pleasure of meeting Nona Angelina and Lucy, and their warmth and sincerity is as genuine in life as it is in these pages. I first made the Taralli, a small savoury biscuit with fennel, salt and pepper, and the flavour really pops. The simplicity of the dishes showcases the natural flavour of our produce and it goes to show, you really don’t need much more to create a beautiful meal. The Carne, Patati E Capuccio (meat, potatoes and cabbage) is an example of this – incredibly simple yet nourishing and fulfilling.

A Local Table Edition III: Celebrating Western Australia’s Growers, Producers & Makers

Published by Kate Flower www.kateflowerfood.com.au

Kate Flower is a local food creative who is passionate about the beautiful produce we have right here in this wonderful State. Through her latest cookbook, you too will discover local producers and ingredients to get excited about. Rich in flavour and stunning photography, this book is perfect for sitting on your kitchen bench, inspiring your summer cook- ups. I love slow-cooking in my oven and the Coconut Beef Shin with quick pickled purple shallot was a great dinner party feast. The pickled shallot was a wonderful surprise being the perfect acidic pop that really finished off this dish. I served it with a buttery potato mash and steamed green vegetables on the side. The fudgy chestnut and ginger cookies are really special. Aside from the intense ginger burn, the earthiness of the chestnut flour with the rich molasses made a great flavour combination, creating a gorgeous, rich treat to go with your coffee.

What I Cook When Nobody’s Watching by Poh

Published by Pan Macmillan Australia

There is just something about Poh, her creativity and bubbly personality have a gravitational draw. I always want to know what she’s up to and her latest book is a personal look into her life. It’s whimsical with small anecdotes and titbits of advice scattered amongst recipes and illustrations representing the lens through which she views life. The purpose of this book is to reconnect readers to living and eating simply. Some recipes are super quick and easy such as her Thyme, Lemon and Garlic Chicken with pan-fried potatoes. Some take a little more time like the Prawn and Pork balls, glass vermicelli in fragrant coconut sauce – but well worth the effort. Poh’s recipes are rich in flavour and personality, much like herself. And I can’t end here without stating that my husband has declared Poh’s Fast Butter Chicken is the ‘best he’s had’, but you should make up your own mind on that one.

CUISINE GUIDE

ASIAN

Estate 807 74

CHINESE

8 On The Point 16

COFFEE HOUSE

Malibu Fresh Essentials 27

Nu Noir Coffee Boutique 73

Ravens Coffee 74

The Herdsman Market 39

The Re Store Northbridge 29

Two Cracks Coffee 23

FUSION

Baguette Me Not 74

Blue Manna Bistro 74

Froth Craft Brewery 14

INDIAN

Chakra Restaurant 12

ITALIAN

Acqua e Sale 73

Caleb Restaurant & Bar 72

Castelli Estate 43

Gioia On The River 72

Julio's Italian Restaurant 17

Pizzaca Pizzaria & Bar 76

The Exchange Bar 73

The Re Store 29

Zia's Ristorante 73

MEDITERANIAN

Sailing For Oranges 13

MODERN AUSTRALIAN

Bayside Barista 70

Birdie Restaurant 10/11

Blasta Brewing Company 58

Boston Brewery & Restaurant 45

Brugan 71

Bush Shack Brewery 74

Cervantes Bar & Bistro 71

Cranked 74

Denmark Good Food Factory 72

Esplanade Hotel Fremantle by Ridges 70

Fat Boyz Small Bar 70

Grove Bar & Grill 76

Mrs Jones Cafe 74

Nicko’s Kitchen 71

Oakover Grounds 15

Old Courthouse 72

Seven Sins Perth Hills 77

Shelter Brewing Co 74

The Dam at Raintree 47

The Lake House Denmark 74

Together & Co

NEPALESE

18

Himalayan Nepalese Restaurant & Cafe 73

SEAFOOD

Art of Seafood 72

Lobster Shack Cervantes 71

SPANISH

Bar Tarifa 76

LOCATION GUIDE

ALBANY (GREAT SOUTHERN)

Together & Co 18

BUNBURY

Froth Craft Brewery 14

BURSWOOD

Blasta Brewing Company 58

BUSSELTON

Shelter Brewing Co 74

CERVANTES

Cervantes Bar & Bistro 71 Lobster Shack Cervantes 71

CHURCHLANDS

The Herdsman Market 39

COWARAMUP (MARGARET RIVER)

Two Cracks Coffee 23

DARDANUP (FERGUSON VALLEY)

Bush Shack Brewery 74

DENMARK (GREAT SOUTHERN)

Bar Tarifa 76

Boston Brewery & Restaurant 45

Castelli Estate 43

Denmark Good Food Factory 72 Estate 807 74

Mrs Jones Cafe 74

Ravens Coffee 74

The Dam at Raintree 47 The Lake House Denmark 74

DUNSBOROUGH (MARGARET RIVER) Blue Manna Bistro 74

EAST PERTH 8 On The Point 16

Art of Seafood 72 Gioia On The River 72

EAST VICTORIA PARK

Boston Brewery & Restaurant 45

EXMOUTH

Froth Craft Brewery 14

FREMANTLE

Esplanade Hotel Fremantle by Ridges 70

Old Courthouse 72 Sailing For Oranges 13

INGLEWOOD

Chakra Restaurant 12

Himalayan Nepalese Restaurant & Cafe 73

KARRINYUP

Baguette Me Not 74 KELMSCOTT

Nicko’s Kitchen 71

Zia’s Ristorante 73

LEEDERVILLE

Cranked 74

The Re Store 29

MIDDLE SWAN (SWAN VALLEY)

Oakover Grounds 15

MOSMAN PARK

Himalayan Nepalese Restaurant & Cafe 73

MT HAWTHORN

Nu Noir Coffee Boutique 73

NORTHBRIDGE

The Re Store 29

NORTH PERTH

Acqua e Sale 73

PERTH

Baguette Me Not 74

Teom Kitchen 75

PORT KENNEDY

Birdie Restaurant 10/11

ROLEYSTONE

Seven Sins Perth Hills 77

SAFETY BAY

Bayside Barista 70 Malibu Fresh Essentials 27

SCARBOROUGH

Pizzaca Pizzaria & Bar 76

SUBIACO

Caleb Restaurant & Bar 72

VICTORIA PARK

Himalayan Nepalese Restaurant & Cafe 73

WATTLE GROVE

Grove Bar & Grill 76

WEST LEEDERVILLE

The Exchange Bar 73

WEST PERTH

Fat Boyz Small Bar 70

Julio’s Italian Restaurant 17

WOKALUP

Brugan 71

CATERING

Cosmic Cocktails & Events 19

Jusea & Co 70

Teom Kitchen 75

flavours. Open Tues-Sun 4pm-Late 2/168 Scarborough Beach Road, Scarborough • Ph: (08) 9341 1288 www.pizzaca.com

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

What's on your plate?

FEBRUARY

FRINGE WORLD (20 January - 19 February)

FRINGE WORLD is a massively popular annual festival held in Perth and 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 music, theatre and circus, at numerous venues all over the metropolitan area. Be surprised and delighted by the variety of entertainment on offer. For more information go to www.fringeworld.com.au

PERTH FESTIVAL (10 FEBRUARY - 5 MARCH)

Founded in 1953, in 2023 the festival will celebrate 70 years as Australia’s longest-running arts festival, showcasing Perth, its people and its culture on the shores of the Derbarl Yerrigan (Swan River). Grounded on Noongar Boodjar, it is uniquely placed to celebrate the oldest living culture in the world by championing rich indigenous traditions and contemporary arts practice. For more information go to www.perthfestival.com.au

MARCH

See February Dates for PERTH FESTIVAL (10 February - 5 March)

NANNUP MUSIC

FESTIVAL (3 - 6 March)

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

SOUTH WEST CRAFT BEER FESTIVAL (25 February)

The South West Craft Beer Festival is the perfect opportunity to sip and savour the best golden nectar the South West has to offer, from Mandurah all the way down to Denmark. The festival will showcase more than 150 refreshing local brews, including an assortment of one-off and limited edition beers. Brewers and beer-lovers will gather together to sample these fine brews, along with enticing cuisine and groovy local beats. There’s also a refreshing range of local wines and craft ciders to try as well. For more information go to www.swbeerfest.com.au

FREMANTLE BOAT & SEAFOOD FESTIVAL (10 - 12 March)

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

APRIL

SHORELEAVE

FESTIVAL (27 - 30 April)

Taking place in Geraldton, Western Australia, Shore Leave celebrates all things seafood, culture, food and adventure that make the Midwest Region unique. The festival’s programme is stacked with a host of delicious and fun events that will open up Geraldton to visitors and locals alike, with a bustling seafood market, marine discovery tours, the Abrolhos Long Table Lunch, live local music, an amateur lobster cook off and one of the festival’s highlight events, the Midwest Paddock to Plate featuring Australian food icon Matt Moran. For more information go to www.shoreleavefestival.com.au

Crab Fest is the largest free regional event in Western Australia attracting over 100,000 locals and visitors to the City of Mandurah. The event showcases the lifestyle, location, culture and talent that makes Mandurah so unique. Of course, Crab Fest would not be Crab Fest without a celebration of the native blue manna crab. Fresh food, live music, performances, children’s entertainment, competitions, cooking demonstrations, celebrities, aquatic entertainment - the list goes on. If you want a taste of Mandurah this is the festival for you. For more information go to www.crabfest.com.au

CITY WINE (24 - 25 March)

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

MAY

TASTE GREAT SOUTHERN (4 -

14 May)

The 11-day Taste Great Southern festival is held over two weekends and boasts an incredible line up of more than 30 not-to-be-missed culinary experiences. A celebration of local food and boutique wines this event hosts long lunches, degustations, festivals, community markets, free events, chefs and more. For more information go to www.wineandfood.com.au

CHANNEL SEVEN MANDURAH CRAB FESTIVAL (18 - 19 March)

ACT-BELONG-COMMIT TOODYAY MOONDYNE FESTIVAL (7 May)

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

MUNDELLA EVERY WOMAN EXPO (16 - 18 June)

Treat yourself at the Every Woman Expo. See over 150 businesses featuring health, beauty, fashion, food, love, lifestyle, fitness, spiritual solutions and more. Popular attractions include fashion catwalks, empowering seminars, cooking demonstrations, beauty advice, psychic readings and more. For more information go to www.everywomanexpo.com.au

JULY

GOOD FOOD AND WINE SHOW (21 - 23 July)

The Good Food & Wine Show presented by Citi, is the perfect day out for food and wine lovers. Enjoy a fantastic day out with friends and wander through the show, sampling from hundreds of stalls, chatting to winemakers and distillers and hearing their stories. Sit back and be entertained by your favourite chefs as they demonstrate their delicious recipes in the Kitchen by Harris Scarfe, plus join in the fun of a masterclass from wine and cheese pairing to whisky tasting and graze at delicious pop-up restaurants. For more information go to

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

FARMERS’ MARKETS

Support local producers and stock up your pantry from your local farmer's market:

Albany – Saturdays 8am to 12noon

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

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

Geraldton-Greenough – Saturdays 8am to 12noon

Kalamunda – Sundays 8am to 12noon

Kyilla Community – Saturdays 8am to 11.30am

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

Manning – Saturdays 7:30am to 12:30pm

Margaret River – Saturdays 7.30am to 11.30am

Palmyra – Sundays 7.30am to 11.30am

Perth City Farm – Saturdays 8am to 12noon

Poynter, Duncraig – fortnightly Saturdays 9am to 12noon

Serpentine Jarrahdale – Saturdays 8am to 12noon

Stirling – Sundays 7:30am to 11:30am

Subiaco – Saturdays 8am to 12noon

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

Victoria Park – Sundays 8am to 12noon

There are lots of other Farmers' Markets. To find one nearest to you, visit www.farmersmarkets.org.au