32 minute read
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 different butchers who were nominated. Here
Leaders in Foodservice
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 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
SERVING YOU
MBL Food and Packaging 3-5 Vulcan Rd Canning Vale, WA 6155
08 9334 9600
Traditional Australian Pork Sausage Traditional Pork Sausage Crimea Quality Meats
For more information go to www.amic.org.au By Scott Arnold-Eyers
mbl.com.au
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 distillery - Cannabis 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
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.
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 benefits. 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 “as a cure 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
Explore the unique range of handmade couverture chocolate, created with Australian flavours and products.
10 Hollings Road, Denmark WA
Wholesale enquires welcome
pawprintchocolate.com
Travel LET'S
CERVANTES WA
3.5 Star quality accommodation, value for money, comfort and friendly service.
ACCOMMODATION FUNCTIONS RESTAURANT
Studio and Unit rooms all air-conditioned Fridge & kitchenette Private bathroom Pool & garden views 2x Outdoor entertaining areas with BBQ's Weddings Conferences Seasonal Celebrations Birthdays Work Functions We can cater to your crowd Dine in our vibrant "Ploughmans On Aragon" restaurant Offering indoor and outdoor dining Intimate and large settings Locally known for our Woodfired Pizzas
www.cervantespinnaclesmotel.com.au
reservations.pinnacles @ bigpond.com
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.
BRINGING THE FRESHEST LOCAL PRODUCE.
GOURMET ORGANIC KETO GF VEGAN
@PEACHESFRESHFOOD
Maximise the use of 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.
Quality is our Priority
Supplying premium handmade and artisan products to the hospitality industry of Western Australia since 2011. HALAL • DIETARY • KOSHER • VEGAN • GLUTEN FREE ONLINE ORDERING AVAILABLE HACCP CERTIFIED
www.orafoods.com.au 4/4 White St, Bayswater 0419 778 951
Take a bite out of WA
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. “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. 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. The heart of the Buy West Eat Best programme remains all about connecting Western Australian consumers with Western Australian 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 By Julie Hoskings
Perth’s leading artisan grocer
Fresh WA Produce • Gourmet Grocery • Chef-made Meals • Artisan Salads • Barista Coffee • Delicatessan • Desserts • Butcher • Florist • Fresh Seafood • Fresh Organic Produce
awards 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.
Here are your winners: PREMIER’S AWARD Caleb Restaurant & Bar, SUBIACO
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 2011 & 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, modern restaurants giving the diners what they want. BILL THOMPSON AWARD 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 DINING METRO AND REGIONAL WINNER – Sandalford Wines, CAVERSHAM
LICENSED CASUAL DINING – METROPOLITAN WINNER – Gioia on the River, EAST PERTH
LICENSED CASUAL DINING – REGIONAL WINNER – Fiorita Wine Bar, KARRATHA BEST CAFÉ WINNER – Swell Mullaloo Beach, MULLALOO BEACH
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 FAMILY DINING – REGIONAL WINNER – Nicola’s Ristorante, BUNBURY
FAMILY DINING – METRO WINNER – Seven Sins Perth Hills, ROLEYSTONE
LICENSED CHINESE WINNER – Silks, Crown Perth, BURSWOOD
LICENSED ASIAN 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
BEST PIZZA WINNER – Two Mad Tuscans, INGLEWOOD STEAKHOUSE/BBQ OR GRILL WINNER – Firewater Grille at Duxton Hotel, PERTH
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
BEST COFFEE SHOP WINNER – Coco Belle Espresso Bar, MT PLEASANT
Essence of Evolution
The Steambox Evolution range starts a new era, where technological research defines commercial cooking
NEW YEAR GRAZING
Ask for ‘Halls Suzette’ at your favourite local store.
Local goodness by Perth Food Photography
www.hallsfamilydairy.com.au
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
BREAKFAST RESTAURANT Sponsored by Foodie Coaches WINNER – The Good Egg, BUSSELTON
CAFÉ DINING Sponsored by Hospitality Group Training WINNER – Bayside Barista, SAFETY BAY
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 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
HOSPITALITY STAFF & BUSINESS AWARDS
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
YOUNG ACHIEVER AWARDED TO – Fabio Concas
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 CATERER OF THE YEAR 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
COOL CLIMATE WINES OF PURITY, ELEGANCE AND FINESSE. Great Southern Wine Region Western Australia
MANAGER/SUPERVISOR OF THE YEAR Sponsored by Uber Eats WINNER – Siobhan Needham – The Old Synagogue
