Over-pouring by 1 shot of beer at 20 kegs per week is costing you
$19,192.00 per year
It’s time to pour perfectly and maximise your profits. Pouring perfection
In the previous issue, we asked you to vote for your favourite place for a steak sandwich. We had 73 venues nominated with 306 votes. Here are your top 10:
1. Blasta Collective, Burswood
2. Hillarys Beach Club, Hillarys
3. Bayswater Hotel, Bayswater
4. Carrington’s Bar & Grill, Hamilton Hill
5. Froth Craft Beach, North Beach
6. C.Y. O’Connor Village Pub, Piara Waters
7. The Karalee on Preston, Como
8. Old Courthouse, Fremantle
9. PHat Brew Club, West Perth
10. Wedgetail Brewing Co, Falcon
Please keep your letters coming into us at info@menumagazine.com.au as we love hearing from you. In the next issue, we will publish a list of your favourite places for a pizza, so please write in and let us know what your favourite is and why.
I just wanted to drop you a quick note to say how much I enjoyed Jeremy’s article on Artisan Brewing and their dedication to Belgian-style ales. It was a fantastic read –informative, passionate and full of the kind of detail that really brings the brewing process to life.
As someone who’s long appreciated Belgian beers, your piece truly reignited that passion for me. The way you described the complexities of yeast strains, fermentation and the artistry behind the styles, reminded me why I fell in love with these beers in the first place.
Thanks again for such an engaging and inspiring article. I’ll definitely be keeping an eye out for Artisan Brewing’s next release and revisiting a few Belgian classics while I’m at it. I’m from Ireland and although we have great beers, I feel that Guinness (which I love) has taken over and feel that Ireland needs to be looking at Europe for their beer future.
Shane
Thanks Shane. We love Jeremy’s beer features as well. I hope you like this issue just as much and I know Jeremy appreciates your feedback.
Ed
I love your magazine and have subscribed for years. My friends and I eagerly wait for the new issue to see where we will dine. Hillarys Beach Club has been a hit. We have gone back several times for birthdays, a reunion and just for the sheer hell of it.
We even managed to find time for a long drive to Moore River to visit the new brewery. I loved going there as a child so I should probably get my brother to come with me next time.
I had heard so many good things about Social Manna. It is now my new favourite place for breakfast, but Finlay & Sons would be a close second.
Great to see Punjab win best Restaurant in the Gold Plate Awards. It is an amazing place. I had not been for a long time so it was good for you to jog my memory and go back. The food is amazing.
Evelyn
With friends visiting from NSW and a glowing write-up in Menu Magazine fresh in mind, we set off on a quick day trip – just over an hour and a half north of Perth to Moore River Brewing Co. Although the weather was cold and wet, the brewery’s riverside setting and the warm welcome from staff more than made up for it. Our group of four stuck to classic pub favourites: crispy fish and chips, share-plates of fish tacos, and a round of tasty sliders. The brewery’s own craft beers added a local touch to an already satisfying lunch. Friendly service and a tasty menu selection combined for a relaxed atmosphere and enjoyable afternoon visit. We’ll happily return – next time we’re hoping for a bit of sunshine to enjoy the view and surroundings at its best.
Vicki
I recently received Issue 37 however, my retic went that night and the plastic must have had holes in it because it got soaked and all the pages are stuck together. Is it at all possible to please get another copy? I’ve tried peeling the pages open but they just tear. I love this mag.
Gina
No worries Gina. New magazine and tickets to South West Beer Festival are on their way to you.
Ed
I checked out The Re Store in Leederville – a very nice store that sells just about everything that you could wish for. I have attached a receipt of my purchase and hope to get a double pass to UnWined Perth.
Robert
Not a problem Robert. Tickets sent. Hope you enjoyed the show.
Ed
I had dinner at BAHA and want to subscribe to Menu Magazine. Please see receipt attached. My preferred prize is the Staycation at Pan Pacific.
Dianne
Thanks and congratulations Dianne. You’re the winner of the Staycation at Pan Pacific Perth. For those who missed out – subscribing, writing to us and sending a receipt covers all the ways to enter our competitions.
Ed
My recent stay at Pan Pacific was amazing, especially the Pacific Club Lounge where the chef ensured the food was cooked and presented well. The staff were very welcoming and accommodating, so I would recommend this hotel to anyone.
Mark
Read the article on Pan Pacific and decided to do little staycation. Excellent. Would love to stay again.
Anne
I love this hotel; the food, room and pool were amazing, and the staff were very accommodating. I thoroughly enjoyed my birthday staycation.
Debbie
I’d like to enter Menu Magazine’s competition for the three-night stay at Pan Pacific Perth. I’ve enclosed a copy of my booking for a stay at Pan Pacific.
Matt
I read your feature on BAHA in the last issue and decided to stay the night at The Adnate and dine in the restaurant. Please see a copy of my receipt to enter the Staycation at Pan Pacific competition.
Charles
Please see attached my receipt for my stay at Pan Pacific. Hoping to win the main prize and come back.
Jodie
Food Photography by Menu Magazine
Now that Menu Magazine is approaching its 20-year anniversary, I see many of my colleagues also achieving various milestones.
Pan Pacific recently finished an amazing refurbishment, and Nail Brewing and Little Creatures celebrated 25 years to name a few.
To honour these champions, we have featured what can only be described as the stayers in the beer industry. The ones that are still there when so many others moved on or retired.
Jeremy also talks about warm beer and why would anyone drink a warm beer.
Leanne got stuck in this issue with features on the crazy price of coffee, Limoncello that I believe needs to be served straight out of the freezer to do it justice, pizza being a must-have dish on the menu, the reliability of online recipes, and something new and special in Fremantle.
Featured on the cover is H&C Urban Winery which may give you a clue about Leanne’s Fremantle feature.
Phoebe tells us what she thinks needs to come back on our menus.
Carmen visits Laos to discover what foods you should try or avoid when you visit.
The recent AHA Hotel Awards shined a light on the other side of hospitality as so many locals are now staycationing.
Where is WA's best steak sandwich?
Cam investigates how fake meat is now on the menu.
I was lucky enough to be introduced to Andy Hearnden who is a YouTube sensation coming to Pair’d later this year. I am trying to pair him up with our local YouTube hero Rob Nixon who you may remember from a few issues back.
I hope you enjoy this issue and look forward to hearing about your culinary experiences.
Stay well.
PROFILES
WINE AND GOOD TIMES FLOW AT FREO’S URBAN WINERY (H&C Urban Winery)
GO
A BAGUETTE (U&I Café)
FEATURES THE BITTER TRUTH IS YOUR COFFEE FIX WILL CONTINUE TO COST MORE (Coffee)
WHY DO THE ENGLISH DRINK WARM BEER? (Beer)
STAYERS OF THE BEER INDUSTRY (Beer)
WHAT MAKES THE ZESTY BEST (Beverages)
ENDANGERED SPECIES (Food)
WHY PIZZA DESERVES A PLACE ON EVERY MENU (Food)
FANGABILITY OF WA’S BEST STEAK SANDWICHES (Food)
LIBATION NATION: FREO NAILS THE TRIPLE TREAT (Beverages)
DON’T TRUST GOOGLE WITH YOUR DINNER (Food)
LAB-GROWN MEAT COMING TO A MENU NEAR YOU (Food)
WA’S BEST HOTELS HONOURED (Awards)
WHERE THE BUFFALO ROAM (Travel)
ANDY HEARNDEN – THE DIGITAL MAN (Celebrity Chef)
COLUMNS
EGGPLANT PARMI WITH LA DELIZIA LATTICINI BURRATA (Cover Recipe)
NATURAL LIGHT VS FLASH PHOTOGRAPHY (Photography Column)
ORGANIC MEAT: HEALTHIER FOR YOU AND THE ENVIRONMENT (Health Column)
7 THINGS TO CONSIDER WHEN HIRING A BYO VENUE (Catering Column)
ELEVATING EVERYDAY COOKING (Kitchen Tips Column)
LEAPFROGS CORN FRITTERS WITH CHILLI JAM (Fresh Produce Column)
Cam Allen, Scott Arnold-Eyers, Shannon Booyens, Leanne Casellas, Saul Frank, Brian Garcia, Georgina Goss, Chef Nathan Gregory, Clint Gurney, Araluen Hagan, Carmen Jenner, Chef Gord Kahle, Chef Simon Naber, Chris O'Halloran, Jeremy Sambrooks, Sarah Schmitt, Danica Scott, Phoebe Sinclair, Derek Smith
Design
Cam Allen Design
Legal & Finance Manager
Dianne Arnold-Eyers
Contributing Photography
Cam Allen, Ryan Ammon, Scott Arnold-Eyers, Leanne Casellas, Nathan Dumleo, Jarryd Gardner, Mark Gill, Araluen Hagan, Carmen Jenner, John Koh, Michael McKelvie, Nushade, Dwight O’Neil, Red Handed Media, Phoebe Sinclair, Daniela Tommasi, Cale Watts
Web Designer
Paul Bui
Web Administrator
Dianne Arnold-Eyers
Sales and Marketing
Scott Arnold-Eyers 0403 344 143
Menu Magazine is proudly published by Eyers RockET
Distributed to selected independent supermarkets, newsagencies (through Wrap Away Distribution), as well as selected bars, cafés, restaurants and hotels throughout Western Australia.
Menu Magazine is published bi-annually. To subscribe, head to page 27.
Every endeavour is made to ensure the contents of this magazine are correct at the time of going to print. The publisher and editor do not necessarily endorse the opinions expressed by individual writers. All prizes will be awarded at the editor’s discretion and no correspondence will be entered into.
Nothing in this magazine may be reproduced in whole or in part without the written permission of the publisher. Images and written material submitted for publication are sent at the owner’s risk and, while every care is taken, Eyers RockET will not accept any liability for lost, stolen, damaged or misused material. The publisher reserves the right to modify editorial and advertisement content.
Menu People
Mygirls’ lunch group has visited a few different places since the last issue came out, including brunch at Social Manna in Victoria Park (so good we went twice), Thai Junction in Willetton (love their Red Duck Curry), Raffles Hotel (great steak sandwich), The Rose & Crown in Guildford (yum and very popular) and we are off to Hillarys Beach Club this week, which was fantastic last time I went there. I did two completely different restaurant profiles for this issue: Alcove Restaurant at Joondalup Resort which is fine dining at its best, and U&I Cafe in Northbridge which is a great place for some Vietnamese food and cocktails. I love my job.
Georgina Goss
It has been a busy couple of months for me on the local food scene with a couple of trips to our magnificent South West including a long table lunch at Domaine Naturaliste Winery, featuring a four-course feast paired with a cellar selection of wines, curated by legendary winemaker Bruce Dukes and Tiller Farms. While writing for Menu Magazine it is always a pleasure to meet the people behind the dining experience. A big thank you to Phil Thompson and Ebony Harding from H & C Urban Winery, Executive Chef Samson Brent and Head Chef Tack Ko from Bar Ole, and Executive Chef Mathew Powell from Sunsets Bar & Dining on Rottnest Island.
Chris O’Halloran
I was writing this introduction in a café I frequent regularly as part of my day job, reflecting on the quiet comfort that comes with familiar spaces, the kind built over repeat visits. There is something grounding in being recognised; when staff know your name, your coffee order, how you like your sides plated, and greet the noise of kids at your table with patience rather than irritation. The endearing local and intimate appeal of small, independently owned venues, where authenticity and reciprocal exchange create a feeling of being valued and remembered. Little Wave in Scarborough offers just that; a sincere investment in the customer experience, an intimacy that makes each visit feel personal, and a warmth that makes the journey and the return worthwhile.
It is such an honour to write for Western Australia’s premium food magazine, Menu Magazine. A stalwart in the fickle food industry for years, there is a reason for its longevity – a combination of excellent management and sound editorial judgement. It certainly helps to live in a place where food matters. Western Australia’s appetite for flavour and innovation, quality, substance and value are met by coffee carts to five-star dining. The people behind the scene are passionate with a work ethic which can only be described as monumental. Writers have the greatest job on earth and when world-standard food is on the menu, well, it is hard not to feel elated delight. Exploring Perth’s hills and a journey back in time, kept me out of trouble for a few delectable weeks, so I hope you enjoy reading and experiencing this edition’s enticing offerings.
Danica Scott
Working in Fremantle, I love exploring the backstreets and hidden corners of the city, always on the lookout for independent eateries serving dishes with heart, flavour and of course, a story to tell. A selfconfessed curry lover, I am drawn to places that deliver bold, authentic flavours, and to the people who create them. There is nothing better than the buzz of a busy kitchen and the joy of a dish that truly impresses. Fremantle’s vibrant spice scene, from fragrant Thai curries to fiery vindaloos, never stops surprising me. With such a diverse mix of cultures and flavours on offer, the food scene in this quirky city is always full of new discoveries.
Cam Allen
Phoebe Sinclair
Message from the Hon Reese Whitby MLA
Minister for Tourism
Welcome to Western Australia and the 38th edition of Menu Magazine
For nearly 20 years, Menu Magazine has served discerning locals and visitors the latest news from Western Australia’s thriving culinary scene, spotlighting the best places to eat and drink, and covering food trends and stories from leading industry voices.
With such a varied landscape and climate, Western Australia is home to exceptional food and drink experiences. Whether it is sampling world-class drops from its nine wine regions, dining at award-winning restaurants, sampling farm fresh produce or attending a culinary event, there is something for every food lover to enjoy.
Western Australia’s vibrant culinary scene continues to flourish with a variety of exciting
new hospitality venues opening their doors in recent months. From the spectacular Ilma Beach House in Australia’s South West and the highly anticipated opening of Light Years in Perth’s CBD, Western Australia has certainly continued its tastemaker trajectory.
The State’s reputation as a world-class wine producer will soar to new heights, when the prestigious, The World’s 50 Best Vineyards 2025 award is held in the spectacular Margaret River Region in November, putting the eyes of the wine world on our State. Then the Pair’d Food and Wine Festival in the Margaret River Region returns after its inaugural success in 2024, putting a spotlight on the incredible winemakers, chefs and scenery of the region.
We hope you enjoy this edition of Menu Magazine and that it inspires you to discover the many delicious dining experiences that await in Western Australia.
HON REECE WHITBY MLA MINISTER FOR TOURISM
Wine and good times flow at Freo's Urban Winery
H&CUrban Winery is located in the heart of Fremantle, a short walk away from Fremantle’s cappuccino strip. While South Terrace remains largely untouched, the changes that are taking place in central Fremantle are profound. New, modern construction and revamped colonial chic abounds and there is a strong sense of latent energy in the air.
As you enter the premises you notice the cavernous space split into two distinct dining areas. The plant-filled interior is industrial minimalist with exposed aged brick, splashed with Italian render features. Adjacent to the entry is a casual modern dining area complete with an impressive bar, featuring well stocked
wine and spirit displays, and a selection of tap beers. A second partitioned area features an overflow dining area and the beating heart of H&C Urban Winery – an impressive Barrel Room.
With H&C Urban Winery’s first birthday fading in the rearview mirror, I thought now was a good time to check in with co-owner Phil Thompson to see whether Phil and his venture partners’ initial vision of being all things wine-centric had come to fruition. And, more importantly, had on-premises wine production begun?
Phil explained that the timing was out last year but, with a smile on his face, confirmed they had begun wine production on the
premises a couple of months earlier. So, we can look forward to sampling real ‘house’ wine in every sense of the word as the new vintages are released.
In the interim, the current stable of house wines under the H&C label has been produced in collaboration with some of Western Australia’s best wine makers, notably Bruce Dukes of Domaine Naturaliste, Josephine Perry of Dormilona and Mijan Patterson and Livia Maiorana of South by South West Wines.
Similarly, they have partnered with local food producers such as Ethos Foods, La Delizia Latticini Cheeses, and Dirty Clean Food to deliver great plates of food. As we took a seat, Phil explained that he had curated a list of dishes paired with the H&C branded wine to try.
The first dish we tried was Cockles, Nduja, Potato, Old Bay and Pangrattato. The plentiful sweet Shark Bay Cockles were complemented by sweet corn kernels. This sweetness was balanced by a salty hot sauce carrying a depth of flavour from cockle liquor and coriander. The dish was topped with a generous toasted, cheesy bread stick to mop up the juices. The dish was well paired with the house 2023 H&C Pink, a Rosé made from a blend of Shiraz and Malbec. This is cracker of a wine from the Bruce Dukes range. The bright rosé colour provides a hint that this wine has spent some time in contact with the skin and, while fruit driven, has a satisfying dry crisp finish.
We next tried the Fried Chicken, Pickles, Hot Sauce and Kewpie Mayo served with Avruga Caviar. The chicken was tender and
sparingly coated in a spicy batter. Slices of tangy, picked cucumber provided some relief from the spicy chicken. The in-house sriracha-style sauce added sharp heat, with the creamy mayo a good counter balance. The wine pairing for this dish was the H&C Pet Nat (short for Pétillant Naturel or naturally sparking), a playful, wild fermented sparkling style of wine made using Chenin Blanc from the Swan Valley. The wine displays passionfruit and pineapple notes with a light acid finish, perfect for cleansing the palate of the strong flavours of the chicken.
Our next dish was simply named Tomatoes, Figs, Almonds. The dish included a trio of tomatoes, fresh sweet fig, slithers of almonds, fresh basil, almond paste and a set tomato gel to add even more tomato flavour profile to the dish. This rustic Mediterranean-style dish leans into Chef Gord Kahles’ family background. Sometimes we forget how good fresh tomatoes taste, add a hint of salt to lift the flavours to the surface and, voila! A great plate of refreshing, healthy food. The dish was matched with 2024 H&C Little Hands Chardonnay, courtesy of Josephine Perry of Dormilona in Margaret River. The delicately wooded chardonnay displays a creamy pear palate and finishes with a crisp green apple finish to match the dish.
Prawn, Black Lime Butter, Curry Leaves was the next dish we tried. The butterflied Shark Bay prawns were served with confit garlic, seared limes, curry leaves and a spicy, buttery sauce to add extra kick. The wine match was the 2024 H&C White, a semillon-sauvignon blanc blend from Bruce Dukes in Margaret River. The wine features a typical nose of citrus and fresh mown lawn with a creamy kiwi fruit acid finish to balance the seafood and cleanse the buttery sauce from the palate.
This was followed by Eggplant Parmi, Tomato Sauce, Burrata. The eggplant is cured with salt to sweat out moisture and add structure prior to crumbing and frying. There is a satisfying bite to the eggplant while the tomato sauce is rich and the creamy burrata adds an opulence to this classic Italian dish. In keeping with the Italian theme, the dish was matched with the 2024 H&C Italo Sangiovese produced by South by South West Wines. The wine was fruity, light, savoury, highly approachable and a great pairing.
To round out our dining indulgence, the final dish we tasted was Beef Rump, Koji Herb Butter, Potatoes, Jus. The rump was cut into medallions showcasing a good searing of the meat with bright well-rested pink centre and was oh, so tender. We smeared the
fermented koji butter over the beef to further enhance the flavour profile. The potatoes were a surprise, although looking like pub-cut chips with a crispy coating they were, in fact, potato gnocchi made to look like chips. A rich beefy jus rounded out the dish. Matched to the dish was the 2023 H&C Malbec, another Bruce Dukes cracker. The wine resonates with rich mocha notes, dark berries and big bunch of smooth tannins to accompany the rich beef flavours.
Looking for something different? Why not tap into some of the great events held on site? We spoke with Ebony Harding who laughingly refers to her role “as everything to everybody”. Ebony spoke of curated wine tastings showcasing local wine producers through to pop-up clothing markets with local designers. Whether you are a wine aficionado or not, H&C Urban Winery has something for everyone.
By Chris O’Halloran
H&C
Go Get a Baguette
Right in the beating heart of Northbridge, you will find U&I Café, a great spot for a drink and a bite to eat at any time, day or night. Northbridge is a busy area. It is close to the city, easily accessible by train or bus, handy for students, tourists and shoppers by day, and for people enjoying the local pubs and clubs at night.
Scott Arnold-Eyers, publisher of Menu Magazine, drops in to the printers in Northbridge with every issue of the magazine and it has become a tradition for him to pick up one of their Pork Hoagie (Banh Mi Bi) baguettes on his way through, and having tried them, I can see why. The long Vietnamese style bread roll is really fresh, crusty on the outside and soft inside, and filled with tender roast pork, cucumber,
julienned carrot, chilli slices, spring onion sauce and baguette sauce. It is really tasty. Traditionally this is accompanied by a Saigon Iced Coffee, strong espresso coffee mixed with sweet and creamy condensed milk over ice. For something different, try the Iced Avocado Coffee as a slightly less sweet option, or if you are a fan of durian, try the Iced Durian Coffee.
U&I Café originally opened in 2013, swiftly becoming a popular place to get a great feed at a reasonable price. After 11 years, the venue closed for renovations, re-opening in April 2025 after a major facelift. The result is fresh and modern, and now has a new delicatessen/café section on the William Street side where you can grab a fast lunch or take-away.
THIN SLICES OF ROASTED PORK, FRESH PRAWNS, DELICATE STEMS OF CRISP LOTUS, GARNISHED WITH PRAWN CRACKERS, THIN SLICES OF RADISH, MIXED LEAVES, CHOPPED PEANUTS, CHILLI, JULIENNED CARROT AND BEAN SPROUTS. IT WAS A TERRIFIC STARTER.
Family owned and run, U&I Café is part of a group of eateries including popular Asian fusion bars Koba in Subiaco and Bandem on Beaufort, as well as Ancom (Vietnamese) in Mt Lawley. The lovely bread they use for their Banh Mi (baguettes) comes from a local bakery which is also owned by a family member. We spoke to Paul Truong, one of the owners, who told us that the most requested dish at U&I Café is the Beef Pho. Pho is a delicious soup made from rich beef broth with noodles, slices of tender meat and Asian vegetables, usually served with a selection of chilli and other sauces/seasonings that you can add to suit your tastes.
We dropped in to U&I Café on a Friday evening when the place was buzzing with a typical Northbridge multi-cultural crowd all enjoying the food and drinks on offer. Cooking and eating play an extremely important role in Vietnamese culture.
According to the manager on duty that night Krista Pham, Vietnamese cuisine is very social food, best shared with a group of friends, accompanied by beer or other drinks. As this is my favourite way to dine, I knew I was in for a treat.
We started with a couple of salads. Goi Ngo Sen (Vietnamese lotus stem salad) was spicier than I expected, but very fresh and delicious once I got over the initial shock of the chilli burn. Thin slices of roasted pork,
fresh prawns, delicate stems of crisp lotus, garnished with prawn crackers, thin slices of radish, mixed leaves, chopped peanuts, chilli, julienned carrot and bean sprouts. It was a terrific starter.
Next up, Beef with Asparagus & Mushrooms was a good warm salad for a cold night. Beef slices with mushrooms and fresh asparagus, plenty of garlic and a great flavour in the sauce. We enjoyed a glass of 2022 Wildflower Shiraz (Margaret River) with this, the typical vibrant flavours of cherry and plum offsetting the beef nicely.
The next two dishes were our favourites, the Nasi Goreng with Seafood was very tasty, with delicious slices of sweet tofu, squid, and prawns, and savoury, spicy rice, topped with a fried egg. But the Salt & Pepper Pork Spare Ribs was definitely the best dish of the night – a thin, crisp savoury batter on tender,
flavoursome pork spare ribs, served with a salad of leaves, sprouts, tomatoes, capsicum and salad onion. A glass of 2020 Robert Oatley Sauvignon Blanc (Margaret River) went down very nicely with these dishes.
We thought we should try some of the cocktails on offer. There is a large menu with a huge range of both food and drinks. We sampled the June Bug (Coconut Rum, Midori, Banana Liqueur) which was fantastic, garnished with a chunk of fresh pineapple and a couple of pineapple leaves, it was very tropical and refreshing. Scott tried the Aviation (Gin, Cherry Liqueur, Creme de Violette) served in a martini glass and garnished with a couple of fresh blueberries. Not my cup of tea, but you can see where it got its name and Scott managed to down the lot.
We enjoyed a traditional Vietnamese dish –the Medium Rare Prawns with Lime Sauce and Chilli/Wasabi Specialty was a platter of flattened semi-raw prawns, tail on, covered with a tasty sauce, surrounded by a central salad and accompanied by prawn crackers with black sesame seeds. This is best enjoyed with beer, as a shared starter and the prawns were like a Vietnamese take on ceviche or sashimi.
The Crispy Noodles with Seafood showed the Chinese influence. Like a Chow Mein, it consisted of fresh broccoli and carrot slices, mushrooms, prawns, tofu, squid, sprouts and bok choy on top of crispy noodles in a savoury sauce. A couple more cocktails arrived with these – a Mohito (white rum, spiced rum, lime, mint, ice), and an Espresso Martini with
By Georgina Goss
Heritage Hospitality
Whatwas once the Henderson Street Courthouse in Fremantle, is now simply the Old Courthouse - a casual dining bar and restaurant oozing Mediterranean ease, and a fine example of contemporary Western Australian architecture, skill, imagination and design.
Western Australia’s first courthouse and police station were built nearly 130 years ago on land used for other commercial purposes, when the Swan River colony was developing. The Henderson Street Courthouse was built in the Federation Academic Classical architectural style. It was expensive at the
time however WA’s boom years at the turn of last century were not wasted on frugality.
WA’s first courthouse was officially registered as a permanent heritage building in 2003 and in 2021, it became a pub, a bit like a church becoming a night club, but the history has been preserved and we witness continual evolution.
The building was restored over three years from 2018 and the Old Courthouse opened in 2021 in the midst of COVID. Hospitality was particularly impacted by the pandemic, so the Old Courthouse had time to teethe. Three years on, it has perfected its menu to
THE VENUE HAS A DIVERSE RANGE OF FUNCTION SPACES AVAILABLE TO CATER FOR MOST EVENT TYPES AND EVENT SIZES, AND YOU CAN TAKE A 3D VIRTUAL TOUR OF THE VENUE ON THE WEBSITE AND DISCOVER THE SPACES PERFECT FOR YOUR EVENT.
offer all and sundry a dining experience set in a historical building restored and repurposed for modern day use.
On a sunny Perth winter's day, smooth blues grooved softly in the background of dappled midday sun, tables filled with groups and families, couples and solos, travellers, locals, and workers at ease. Hearty portions and quality brews, house wines from Pemberton’s Smithbrook Estate, barbecue and garlic in the air, and sunny spots promised a truly enjoyable afternoon. There are cosy spots too, with open fires and outdoor heating.
We started with the Porcini Mushroom Arancini which were moist, flavoursome and topped with a creamy slightly tangy truffle mayonnaise, something I would definitely order again.
The charcuterie or tasting board, otherwise known as the Chef’s Selection Board, is a good way to start your meal with friends. With house-made bread, premium La Delizia cheeses, cured meats including prosciutto, and strawberry compote, it was a feast. Topped off with your favourite beverage,
it could be a good way to stretch out your afternoon with friends.
Our meals were accompanied by the perfectly chosen wines; Smithbrook Estate (Pemberton WA) Sauvignon Blanc and Smithbrook Estate (Pemberton WA) Red Blend.
The popularity of the once humble steak sandwich is the highest I can ever remember it being. They are so hot right now that we simply had to try theirs. The Old Steak Sanga did not disappoint with its tender 150g of WA striploin, bacon, Swiss cheese, caramelised onion, and crispy potato chips, which I would happily recommend, as it is a delicious dish with great taste and texture.
A new addition to the Old Courthouse since our last visit is the pizza oven, and pizza has become a welcome staple on the menu. We got to pick what one to try so we went with the Garlic Prawn & Chorizo Pizza. The fior di latte, cherry tomatoes, garlic prawns, smoked chorizo, parsley and fresh chilli was a perfect combination. The freshness of the prawns and the spicy taste of the chorizo really shone through.
You may even have a real wildlife encounter, as the tree canopy is filled with birds and one cheeky seagull even went for our garlic prawn
pizza, though just when you need hot chips, there were not any left.
Our first main was the Braised Osso Buco, served with provolone cheese mash potato, broccolini, parmesan waffle and jus. This dish packed a tasty punch. The meat was well seasoned and simply fell off the bone, the flavoursome stock had a peppery taste to it, and the mash had a good amount of cheese blended in.
Our other main was the Fish of the Day which was Barramundi on a bed of potato pieces in a white wine jus. The seasoning was delicate and not intense, and well suited to a chilled white wine.
After savouring all of those dishes, we sadly could not manage dessert, though they reflect the dedicated skill and the gift for flavour balance of Sicilian chef, Margherita Murru.
Conscientiously steering away from the Sicilian style of cooking Margherita grew up with, she is an artist with a natural talent for pulling taste and texture together. Though her pizzas she confesses, are proudly Sicilian and they are certainly excellent, the menu may be ‘pub’ fare but its execution is excellent.
It is true that the renovation does not reflect the Federation Academic Classical style of The Henderson Street Courthouse, with its soaring midnight blue walls and chandeliers unfurling through the cavernous space. When dressed up for functions, the Old Courthouse redeems its legacy as a function centre, exuding charm and character, opulence and quality that is intimate, minimal and clever. The venue has a diverse range of function spaces available to cater for most event types and event sizes, and you can take a 3D virtual tour of the venue on the website, and discover the spaces perfect for your event.
The Old Courthouse is open Wednesday to Sunday for lunch and dinner, and has an exciting and varied events calendar including monthly singles’ nights, comedy shows and tribute band appearances. It also participates in Fremantle’s annual Ten Nights In Port with its own Winter Fire Festival in August, when the fire pits come out and the nights start to really heat up.
The Old Courthouse is a pretty vista to other nearby heritage buildings, and to sit amongst recent history in such a way is a rare experience, to be able to wonder at the surrounding architecture whilst dining on Western Australian locally produced cheeses, cured meats, seafood, chicken, beef and lamb.
The intricate transformation restoring Federation Academic Classical architecture, designed and built many lifetimes ago, reveals the intelligence of the building in 1850 to accommodating lovers of style, lifestyle, sunny lunches and intimate dinner settings in 2025.
By Phoebe Sinclair
what do a flying doctor, a library and an espresso have in common?
Our cafés are so much more than buildings, they’re spaces holding years of cherished memories. From schools and libraries to iconic restaurants and even doctor’s quarters, these buildings have seen generations of West Australians pass through since as far back as the late 1800s.
We’re privileged to preserve these spaces and give them a new life, so they can once again be places for locals to gather and make cherished memories. Here are just a few stories from some of our cafés which give you a glimpse into WA’s colourful history.
A Beacon of the Northwest Dôme Port Hedland
Built in 1907, the building at the front of what is now a Dôme was originally designed to provide a home for the Resident Magistrate of Port Hedland, who, believe it or not, was also the acting Medical Officer for the area – certainly a man of many talents!
It was in 1935 when the Flying Doctor Service extended its service to WA with a base being established alongside the residence.
Next Stop, Dôme!
Dôme Bassendean
Dr Alan Vickers, who was residing there at the time, was the first doctor in a long succession whose work also included the Flying Doctors Service.
To this day people visit the building to rest and recoup and recharge with a delicious meal or sweet treat.
Upstairs at Dôme Bassendean, you’ll find the beautifully restored Rail Car AR 348, a near 120-year-old piece of Western Australian history. The car was first commissioned in 1906, and in 1908, entered service as a Second-Class seating car on the overnight train to Kalgoorlie. In 1956 the carriage was converted into a sleeping car and painted a very distinguished green and cream… pretty nice colours if you ask us! It continued to serve until 1971 when it was retired.
Car AR 348 has since been restored and now resides at Dôme Bassendean, allowing our guests to sit back and enjoy a ride through history.
A Community Staple Dôme East Fremantle
The building that is now Dôme Manning served as a library for over 50 years. Built in 1964, it was opened by Sir Walter Murdoch, great uncle of Rupert, who was one of Australia’s great champions of literature in the 20th century. Throughout the library’s life, the building has seen generations of locals visit to sit, read and learn.
Now we’re continuing this tradition by providing bespoke spaces for Guests to read, relax and take in the history while enjoying
Dôme East Fremantle used to be home to an iconic West Australian restaurant, The Oyster Beds, which operated from 1932 until 1997. However, it’s story dates back much further than that.
In 1896, Athanasios Avgoustis moved to Perth, becoming the first Greek migrant to Western Australia. Seven years later, he brought his new wife, Panaula back to Perth where they settled down to start a family across the road from where Dôme East Fremantle now sits.
To support their nine children, they started a wholesale oyster business, submerging the crates across the road from their home. This venture then spawned into Auguste’s Oyster Beds, a fine dining establishment run by Panaula and her daughters, following Athanasios’s passing in 1932.
You’ll find images of the family as well as an old Oyster Beds menu displayed on the walls of Dôme, encouraging Guests to discover the history of the site.
Worth Reading About Dôme Manning
Where the Sea Meets the Spice
Tuckedaway in South Fremantle, Copper Chimney occupies a beautifully restored corner site, just a short stroll from the historic Arnott’s factories and within earshot of South Fremantle’s vibrant café precinct.
Inside, the space is warm and inviting. Earthy tones, soft lighting and playful contrasts. Traditional Indian lamps beside patterned marbled floors lend the room both charm and character. The décor is eclectic yet thoughtful, blending old-world richness with a fresh, modern touch that makes you feel instantly comfortable and at ease.
On this occasion, we dined at lunchtime with a singular focus: seafood. Rather than sampling the full breadth of the extensive menu, we homed in on the ocean-sourced options, a refreshing detour from the usual Indian restaurant experience, where the abundance of choice can sometimes overwhelm. What we discovered was a vibrant spread of bold flavours, layered textures and unmistakable finesse from the kitchen, each dish thoughtfully executed with a respect for balance.
We began with the Prawn Kola Urundai –South Indian-style prawn meatballs, fried until golden with a delightfully crunchy exterior and served alongside a subtle garlic mayo. They were light, flavoursome and the perfect opener, well-seasoned without being
overpowering, with a comforting, homestyle appeal.
Next came the Tandoori Roast Barramundi, marinated overnight in yoghurt and aromatic Indian spices, then grilled in a tandoor. Presented with a splash of tangy red sauce and a squeeze of lemon, the fish was tender and held its own without too much embellishment.
The standout dish of the afternoon however, was the Fish Pollichathu. Mixed in a sweetand-spicy pollichathu masala, the fish was tender, deeply flavoured and beautifully finished. Served with the optional butterglazed naan, it was the kind of dish you reluctantly share and secretly hope to keep for yourself. This was comfort food at its best, with layers of warmth and depth in every bite.
Chimney 1/330 South Terrace, South Fremantle Ph: (08) 9336 4414 www.copperchimneyperth.com
From there, we moved to the Prawn Moilee, a South Indian-style curry swimming with plump, juicy prawns and tempered with coconut milk. Subtle yet satisfying, it had just enough richness and saltiness to round out its bright, aromatic flavour profile. A cold Kingfisher Premium beer would have been the ideal companion to complement the dish’s creaminess.
Although our visit was seafood-focused, we could not resist ending with the Chef’s special, Meat Thali, a lunchtime favourite that delivers excellent value at $25. Featuring butter chicken, lamb rogan josh, dahl, a vegetarian curry, basmati rice, garlic naan, papadum, raita, bhuja mix and a sweet to finish, it is a generous platter that easily satisfies, especially when paired with one of the shared mains. It is the kind of dish that offers both variety and comfort.
Copper Chimney impresses not only with its commitment to traditional Indian flavours, but also with its confident interpretation of South Indian seafood dishes. Chef Elance Fernando’s vision shines through in every plate, reminding diners that when given room to shine, Indian cuisine offers far more than just the familiar favourites.
While we primarily focused on Seafood Lunch, I have tried some of the vegetarian specialties in the past. The Masala Dosa was a standout. The dosa itself possesses a wonderfully light and crispy texture, and the potato filling is exceptionally flavourful and well-seasoned.
The accompaniments were equally impressive. The lentil soup is both hearty and comforting, and the coconut and tomato chutneys taste incredibly fresh, providing a delightful and contrasting burst of flavour to the dosa. South Indian Dosas are indeed a particular specialty at Copper Chimney, and we thoroughly enjoyed this aspect of our dining experience.
Whether you are a die-hard tandoori lover or a seafood adventurer in search of something new, Copper Chimney is absolutely worth the detour.
By Cam Allen
Copper
The Italian Job
Puglian chef Angelo Bruno imparts his gnocchi recipe with a smoothness as soft and comforting as his pillowy pasta. I could listen to him talk porchetta and seafood linguine all day. Angelo’s robust embrace of quality ingredients, as well as excellent Italian and local wines, make you want to fall in love with Italian food all over again.
Angelo’s culinary journey started young and shows an enthusiasm and bravery since working in his uncle’s trattoria aged 12. In the school holidays, he travelled on his own to Germany to cook. After working at Trattoria Valdarno in Dalkeith, Tabella in Fremantle and various places throughout Spain and England, the time came to fully realise his dream of having his own trattoria which he did earlier this year. Valdarno diehards will be thrilled.
When The Vault Restaurant opened in 2018, Angelo was head chef. Now, with his wife Vani, they own, manage and work Kalamunda’s popular local, once a bank, the vault now filled with wine. Between them they run 3,000 square metres of restaurant,
function room, several smaller alfresco areas, including the Tree Top Bar, which plays live music on the weekend, and 40 staff. Then there is the food.
The Mushroom Arancini (truffle, mushroom and mozzarella risotto balls) redeems the hit and miss reputation of an Italian staple. A cloud of lusciousness. What more can I say? Barely recalling biting or chewing, its pungent truffle earthiness and creamy risotto was Puglia in my mouth, with a lightly crumbed shell crunching into the smooth. The Antipasto Misto for two featured house-marinated olives, zucchini, eggplant and roasted capsicum with an excellent combination of mortadella, Casalingo salami, cacciatore and provolone which balance the palate delicately, as does the Valdo Marca Oro Valdobbiandene Prosecco Superiore DOCG Vento from Voneto in Italy. It is a perfect share and pair, and is especially suited to the arancini.
Local beers pair perfectly with The Vault’s pizza menu which is available from midday on weekends and from 5pm Wednesday to
Friday. The pizza crust is puffy and slightly charred which enhances the topping. Our Diavola pizza was a green, red and white tribute to Italy and typical of the traditional style of a thin crust and fresh, minimal toppings. It was light and effortless with a tomato base, mozzarella, Nduja paste (Calabrian spicy spreadable salami) stracciatella cheese and fresh basil.
Our leftover portion of Seafood Linguine came home with me to the delight of fellow marinara-lovers. The sea is right there, fresh fish, calamari, mussels and clams holding onto glossy linguine languishing in a traditional Napolitana sauce. The light-bodied slightly citrus 2023 Nord Est Vermentino di Sardegna DOC from Sardinia, proved a crisp companion.
Then came the Roast Porchetta, an Italian rolled herb stuffed pork roast with velvety sweet potato purée and deep green broccolini with bite. The porchetta jus is delicious and what a treat to sample an Italian red from Apulia’s historic Flaminio vineyards. The Vallone Flaminio Primitivo Salento reminded me a little of Angelo, full bodied and soft, and a perfect accompaniment to a thoroughly enjoyable Italian dining experience.
The Primi Piatti (Pastas and Risottos) are substantial though I would like to try a traditional Puglian orechiette with turnip greens and tomato sauce. Many restaurants change their menu for the local appetite and we can miss out on authentic cultural dishes. The turnip’s time in the sun is on the way. If we can transform Brussels sprouts, anything is possible.
At The Vault Restaurant, in their own words, “there will be something delectable for everyone”
Bar Olé is located upstairs at Iluka Plaza in Perth’s northern corridor. Bar Olé opened in February 2025 and its instant popularity is no surprise, as this is the latest dining venture by the team behind the multi award-winning Hillarys Beach Club. Bar Olé promotes itself as a traditional Spanish tapas bar and Executive Chef Samson Brent confirms they have continued with their ethos of buy and promote local premium ingredients where possible.
While being shown to my table, I cast my gaze towards the bar and kitchen, and notice a wood-fired Argentinian-style parrilla grill. The carnivore in me is awakened. The menu includes much-loved authentic tapas dishes including some high-end options, but my excitement mounts as I come to the A La Parrilla items – beef, chicken, fish and pork grilled over open flames.
The first dish we tried was Tortilla Espanola, a traditional Spanish omelette made with West Australian royal blue potatoes, onion and whole eggs. Executive Chef Brent comments that the secret to the dish is slow poaching the potato in a good glug of olive oil at low heat, gentle sweating of the onion, season, add the egg and continue to cook low and slow. The texture is silky, smooth and unctuous.
The next dish was Chorizo al Vino. The chorizo is locally sourced from Picasso Bites and made to a traditional recipe. The paprikainfused fat is rendered during the cooking, add a splash of red wine and a squeeze of lemon finishes this tasty tapas favourite.
The first two dishes were paired with Estrella Damm, a premium lager from Barcelona which is served on-tap. This refreshing lager with mild hop flavours was a great accompaniment to the savoury omelette and chorizo.
We were then served three dishes to be enjoyed together. Bistec a la Plancha, Patatas Bravas, and Brocoli. The beef cut chosen for Bistec a la Plancha, or grilled steak, is picanha also known as rump cap. All grilled beef served at Bar Olé is sourced from Donnybrook Pink in Western Australia’s South West.
The steak is tender and grilled to perfection over the jarrah wood-fired grill. The caramelisation and smoky flavour imparted by the wood is undeniably indulgent. The dish is served topped with a fresh Gilda Salsa and a drizzle of Sherry Jus to balance the rich flavours of the dish.
The fried paprika spiced West Australian royal blue potatoes in the classic tapas Patata
Hola Bar Olé
Bravas were earthy, crispy and served with a generous portion of savoury bravas sauce and garlicky aioli.
The simply named Brócoli is comprised of three elements, namely charred broccolini, ajo blanco and salsa verde. Each element has been ‘touched’ by the parrilla grill, either directly grilled, wood smoke infused or in direct contact with the coals from the fire. A must-try dish and good enough to eat on its own.
These dishes were paired with a 2021 Torres Coronas Tempranillo from Catalonia in Spain. The wine has a fruit driven front end, some
smoke and spice, while the 14% addition of cabernet sauvignon providing a meaty punch to the tannins to complement the succulent charring of the beef.
Other signature dishes at Bar Olé are woodfired Donnybrook Pink Ribeye and Garlic Prawns. If you are seeking something special a must-try is the Jamon Iberico or El Capricho Anchovy, considered to be the best ham and anchovies in the world.
The wine menu includes local Western Australian, Spanish and other international wines, and there is a good selection of tap and bottled beers, while cocktail lovers are well looked after too.
The team behind Hillarys Beach Club and Bar Olé have been busy, so look out for two new venues opening in Applecross in November and Yanchep Beach Club in December 2025.
By Chris O’Halloran
Bar Olé
Bar Olé fit–out includes kitchens and bars provided by Arcus utilising premium equipment manufactured by Moffat
Little Wave, Big Heart: A Mediterranean Oasis in Scarborough
In the hustle and bustle of the Scarborough strip, Little Wave offers an intimate pocket of authentic charm. Inspired by the small bars and eateries of France and Italy, owners Ali and Federico have poured their heart and soul into creating a place where locals and visitors alike can pause at any time of day to enjoy good food, cosy ambience, and a thoughtful wine list.
The all-day menu, with Sunrise and Sunset variations, is Mediterranean-inspired, celebrating simplicity and vibrant flavour combinations. With views across the sparkling Indian Ocean and sunshine seeping through the windows, I can easily imagine perching here with my laptop over an espresso or bunkering down on a stormy day in good company with a punchy glass of red.
We begin with the Spaghettini with crab, dressed in chilli oil, roasted cherry tomatoes and basil. The crab is delicate and sweet, the dish carrying warmth and bite with a citrus zing from the lemon. This pairs beautifully with a 2022 Raja Vermentino, an easy-drinking Italian white wine with dry citrus acidity and mineral undertones.
Alongside the pasta, we enjoy a Caprese Salad. Tomato rounds and buffalo mozzarella are plated like a wreath and drizzled with olive oil pesto. The mozzarella is creamy, generous and imported directly from Italy, just like the Limoncello behind the bar, a suggested finisher to every meal.
Next, we share the Octopus Skewers, featuring locally sourced Fremantle octopus, sous-vide for tenderness and then chargrilled. Served with fresh crusty sourdough, a charred lime and a refreshing harissa sauce with a good chilli bite, the skewers are a standout. Our wine match is a French Vin de Provence Rosé, dry and smooth, with citrus notes that pair effortlessly with the octopus.
To finish, we savour the Lamb Pappardelle, a dish made for a cold winter’s night and romantic company. Al dente ribbons of pasta meet melt-in-the-mouth 12-hour slow-cooked lamb in a lightly creamy sauce, teasing warmth and earthiness from the herblaced sauce with hints of chilli. Comforting, nourishing and elegant, this is a dish to linger over. We pair this with a delightful celebration of local wine, the 2016 Mandoon Estate Cabernet Sauvignon, a velvety red with delicate undertones of berries and plum, a light oak finish, and a robust presence that complements the richness of the pasta perfectly.
When I ask Ali to share what he hopes customers experiences will be, he reminisces about missing home; the connection to place and belonging that food and wine can offer, and a feeling he now shares with every guest.
In a sprawl of similar menus and wine lists, Little Wave offers something intentional and soulful. The name is both a nod to the Indian Ocean on the doorstep and an invitation to come say 'hello'.
So next time you are down Scarborough way, pop in. Stay a little while, or a little longer and enjoy the food, the wine, the view, the warmth and the company.
By Danica Scott
An Island Escape at Sunsets
Sunsets
Bar & Dining is the latest dining venue to open on Rottnest Island. It is located within The Lodge Wadjemup which has recently upgraded its existing accommodation and added a new modern wing. Wadjemup in Noongar language means ‘place of spirits’ and Sunsets offers a place to sit back, relax and reflect after a busy day exploring beautiful Rottnest Island.
It offers casual dining in a relaxed atmosphere. The venue features comfortable interior seating including a fireplace, and two external alfresco dining areas. The rear alfresco deck area provides expansive views of the Island’s many inland lakes.
The menu can best be described as Mediterranean with some crowd favourites. The drinks menu includes a good selection of tap and bottled beer, popular cocktails and a wine list featuring Australian and International wines.
The first dish we tried was Pink Snapper, Shark Bay Clams, Tuscan Cabbage, Beurre Blanc. The fish is presented skin side up, resting on the cabbage encircled by clams and a beurre blanc sauce. The snapper skin was well caramelised and crispy, while the flesh remained succulent and the clams were
tender and sweet. The Tuscan Cabbage was lightly blanched with a good amount of chew factor to offset the softer elements on the plate. The sauce was vibrant, buttery and dill–driven which worked well with the seafood. This dish was matched with a 2023 Deep Woods Estate Single Vineyard Chardonnay (Margaret River). This lightly wooded chardonnay has a green citrus nose with a white peach and nectarine palate finishing with flinty minerality. A great match for seafood with just enough dry acid to cut through the buttery sauce.
The next dish served was Potato Gnocchi, Tiger Prawns, Blue Swimmer Crab, XO Sobrasada. The house-made gnocchi was light and perfectly cooked and the blend of seafood in this dish is outstanding. Generous pieces of tiger prawns that still retain their taste, with tender crab throughout infusing into the sauce which, in turn, is also flavoured with the rich Spanish sobrasada sausage. It is a delicious seafood ragu pasta. Matched with this dish was 2020 Fogarty Family Lowestoft Pinot Noir (Tasmania). The dark red berry, spice and delicate tannins in this well-crafted pinot noir were a great pairing with this savoury seafood dish.
Sunsets Bar & Dining
The Lodge Wadjemup
Boreham Way, Rottnest Island Ph: (08) 6401 4600
www.thelodgewadjemup.com
We then tried the Potato Hash, Parmesan Custard, Jamon. The potato hash has a golden crust providing a satisfying crunch while retaining a soft centre. The hash is topped with a rich parmesan custard, jamon crumbs and garlic chives imparting creamy and savoury elements. The Deep Woods chardonnay worked well with this dish.
Our final dish was the Jerusalem Artichoke Risotto, Fremantle Mushrooms. The smoky artichoke is represented in two elements of the dish, as a purée in the perfectly cooked risotto and as thin baked slithers or crisps that add some crunch. A selection of sautéed mushrooms and thyme lend extra earthy herbiness to this tasty dish. The spice and lighter tannins in the pinot noir also paired well with the risotto.
Sitting down with Executive Chef Mathew Powell, he explained that Sunsets’ house specials are their pasta dishes and rotisserie chicken. Their aim is to provide a comfortable, welcoming environment for friends and family to get together. They also cater for conference and function related dining. On weekends, the venue brings a party atmosphere with live music as the sun dips at Sunsets.
By Chris O’Halloran
The Lodge fit-out includes kitchen and bars provided by Caterlink, utilising premium equipment manufactured by Moffat.
Iwhat you will find at The Alcove restaurant at Joondalup Resort Hotel. The menu focuses on fresh local produce and seasonal ingredients, and the service is immaculate from a staff who obviously have a passion for their work. They were attentive without being intrusive. All the food is made in-house, and it all looks and tastes amazing.
Mai Joonkasame is the Head Chef and she makes sure that every dish is a feast for the eyes as well as the taste-buds, with faultless presentation. Each dish is a work of art on the plate. Executive Chef Dylan Cochrane is proud to be part of a solid team and is a very good judge of which wines to pair with each dish. Olivier Cutter makes up the trifecta as Executive Sous Chef, leading the pastry offering across the entirety of Joondalup Resort.
We started with the Farmyard Country Terrine, which was extremely tasty and came with a dob of seeded mustard and one of a delicious fruity sauce, some mini cornichons and slices of pickled onion. This was matched with a glass of 2023 Haha Pinot Noir (Marlborough NZ), a nice light red, perfect to go with the starter dish but not overwhelm the palate.
On to the mains. First up was the melt-inyour-mouth tender Free Range Chicken Breast, served with a separate sheet of crispy skin, sweet corn purée and roasted sweetcorn shaved off the cob, savoury mixed mushrooms, and a luscious Marsala sauce. A glass of 2023 HayShed Hill Morrison’s Gift Chardonnay was a good match for this, not too sweet, not too oaky.
The Kimberley Barramundi had crispy skin on top and flesh that was tender and flaked
beautifully with a fork. The Southeast Asian curry sauce was mild in heat but had loads of flavour, and the fragrance rice cake was savoury and topped with grilled shredded coconut, which gave it a nice crispy texture. The tartness of a glass of 2022 Famille Hugel Pinot Gris (Alsace, France) offset the sweet flesh of the fish and the mild curry sauce nicely. A bit of chilli as a garnish, or on the side, would have been a nice addition for those of us who enjoy the spice, without spoiling it for those others.
Time for dessert, and the Crispy Hazelnut and Chocolate Mousse Entremets was a delightful surprise. Entremets means ‘between courses’ and is traditionally a sweet offering served between savory courses at a banquet. It is made up of layers that each give textures of spongy, creamy, bubbly, crunchy and wobbly. Each of these should be different but work well together for an overall delicious flavor. This one had spiced caramel and poached pear purée, delicate sponge, creamy chocolate mousse, flakes of crisp toasted hazelnut and dulce de leche ice-cream, topped with a fine leaf of toffee. The Koonara Sparkling Shiraz was the perfect foil for the sweetness of the dish, sweet enough to be a great dessert wine, but the bubbles cut through the sweet creaminess of the mousse and helped to cleanse the palate.
The restaurant overlooks the pool area which would undoubtably be a pleasant place to sit in summertime. We dined indoors, cozy and comfortable on a cool but sunny winter’s day.
The Alcove is absolutely worthy of a return visit as I would definitely like to try the signature dish Futari Wagyu Beef, which is very popular. The Alcove will also be starting a high tea soon, which no doubt will be delightful too.
"I’ll
By Georgina Goss
Alfresco
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This exclusive event at Howard Park isn’t your average cellar door visit. Sample limited releases, iconic vintages and winemaker favourites in a relaxed garden party setting, complete with acoustic live music. It is a one-day-only showcase of the region’s finest – and a must for any wine lover. Valid for 22 or 23 November 2025
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The Bitter Truth Is Your Coffee Fix Will Continue To Cost More
Australians love their coffee; it is a part of our daily ritual, our workday saviour and a key ingredient in weekend catchups. But if your flat white seems to be creeping up in price, it is not just your imagination. The cost of your daily cup is rising and it is part of a much bigger story playing out across the global coffee industry.
Over the past few years, the price of green coffee, the raw, unroasted beans that roasters turn into the brews we love, has surged to its highest level in 50 years. A combination of climate challenges, economic shifts and rising production costs, has created the perfect storm and now, the ripple effects are hitting cafés and consumers here in Australia.
WHY ARE PRICES GOING UP?
The short answer is scarcity, cost and climate. Major coffee-producing countries like Brazil, Colombia and Vietnam have seen disappointing harvests due to drought, erratic rainfall and shifting weather patterns. Brazil alone, which harvested 50 million bags of Arabica in 2020, only managed 42 million in 2024, and 2025 is looking worse. Smaller bean sizes and reduced yields mean higher prices for everyone down the line.
At the same time, global shipping and energy costs have soared and the Australian dollar continues to struggle against the US dollar, the currency in which coffee is traded. This currency gap alone adds extra pressure for Australian coffee roasters and café owners trying to manage their bottom line.
“In 15 years of roasting Karvan Coffee, we have never had a contract reneged on, and to give you an idea of the volatility of the market, in December, our Peru supplier decided that half of our contract would not be shipped as they could sell it to someone else for a higher price,” said Leaf Bean Machine’s Fleur Cassidy.
THE SPECIALTY COFFEE SQUEEZE
It is not just commodity coffee that is affected. Specialty coffee, which is highquality, traceable and ethically sourced, is feeling the pressure too. Many roasters pay significantly more per kilogramme to support sustainability and quality. According to Pablo & Rusty’s Coffee Roasters CEO Abdullah Ramay in a Bean Scene report, the cost of
green specialty coffee can be $5-$30 more per kilogramme than commodity beans. And that is just the starting point. Add freight, roasting losses, packaging and the cost of labour and overheads, and you are looking at upwards of $20 per kilogramme for base costs before any profit is made. For many local roasters, absorbing those increases is no longer viable.
WHAT DOES THIS MEAN FOR YOUR CUPPA?
You will likely notice small price hikes at your favourite café. Leaf Bean Machine, a familyrun Perth roastery, recently surveyed 200 cafés across WA and found the average price of a 12oz flat white was $5.80, with 80 cents extra for plant-based milks or syrups. Some cafés are now charging over $6 for a standard coffee.
For every $1 per kilogramme increase in wholesale coffee prices, the cost per 12oz coffee rises by just 2 cents. So, a 60-cent increase on your usual brew can offset a significant hike in the café’s bean costs. And for cafés committed to quality, these gradual increases are essential to remain sustainable.
QUALITY OVER QUANTITY
While no one welcomes higher prices, the alternative of lower-quality coffee, unsustainable farming, or cafés going out of business is far worse. Roasters like Leaf Bean Machine and Pablo & Rusty’s are urging consumers to see their daily coffee not as a cheap commodity, but as a specialty product crafted through a complex global supply chain.
“Perth’s coffee scene has always punched well above its weight,” said Kaltiva Coffee Roasters’ Liam Valiukenas.
“It’s full of passionate people, great quality, and a strong sense of community. But let’s be real: prices are going up, and it’s putting pressure on everyone – café owners and customers alike.
“Some folks are cutting back or looking for cheaper options (understandably), but many still show up, cup in hand, supporting their local outlets. And that support matters; it helps keep small businesses alive, pays fair wages, and makes sure everyone from the farmer to the barista gets looked after.
“At Kaltiva, we’re all about keeping it transparent and keeping it quality. Coffee isn’t just a product to us, it’s a relationship. From the overseas growers to the roaster here and the person serving it behind the machine, it’s a whole chain of people who care.
“So, if you’re wondering why your morning coffee now costs up to $6, know it’s not just inflation, it’s about keeping something special alive. And as long as there’s community behind it, we reckon Perth’s coffee culture will keep thriving.”
THE BIGGER PICTURE
There is a silver lining: better returns for farmers and a stronger focus on ethical sourcing and long-term sustainability. As coffee drinkers, our role is simple; be informed, be supportive and savour that morning cup knowing it connects us to a much wider world.
“What most consumers don’t know is that in the past 12 months, the average price per of green beans has risen 70%,” explained Steve Kenyon of new-school roasters, Grand Central Coffee.
“Finding consistency of quality is difficult. We’ve been buying coffee from the same supplier, from the same part of the hill from the same farm for over 10 years which has enabled us to be super consistent.
“Then compounding that, there is the huge demand from the rising middle classes in China and India. It is a simple supply and demand issue.
“Having said all that, a cup of coffee here is still cheaper than the rest the world. And people will gladly pay $5 or more for a bottle of soft drink or water, but have an issue with higher coffee prices. That seems out of proportion to me, to whinge about the cost of a fully customised handmade beverage prepared for you while you wait.
“We must accept these price increases as our new normal if we want to keep enjoying good coffee.”
So next time your barista charges a few cents more, consider it an investment in the future of good coffee. After all, some things are worth paying a little extra for.
By Leanne Casellas
Why do the English Drink Warm Beer?
It is a well-worn stereotype: the English are known for drinking warm beer. But is there any truth to the claim? Like many stereotypes, it is rooted in partial fact and misunderstanding. The truth is, most beer in the UK today, including lager and modern craft beer is served cold, just as it is in the rest of the world. What gets referred to as ‘warm beer’ is a specific and traditional category known as real ale, which is served warmer than standard lagers, but far from warm in the literal sense.
Real ale is typically served at what is known as cellar temperature around 10-14 degrees Celsius. That is cooler than most British living rooms, but warmer than the 2-4 degrees you would expect from a cold pint of lager. This temperature range is intentional: it is designed to better express the subtleties of flavour in traditional English beer styles, which are often low in alcohol, softly carbonated and malt-forward.
So, what exactly is real ale? The term was popularised by CAMRA, the Campaign for Real Ale which formed in the early 1970s in response to the growing dominance of mass-produced, pasteurised and kegged beers. CAMRA defines real ale as beer that is “brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous CO2.”
In practical terms, this means the beer undergoes secondary fermentation in the cask or bottle and is served either by gravity, or using a hand pump (also known as a beer engine).
The combination of low carbonation and natural conditioning is what makes real ale unique, but also what makes it a challenge to serve. It is finicky, delicate and does not travel well, which may help explain why draught real ale is practically non-existent in Western Australia.
At the time of writing, venues with functioning hand pumps are exceedingly rare. While Fremantle’s historic Sail & Anchor still has three hand pumps installed, they are not currently in use. Since opening in 2022, Servo Taphouse in Cowaramup has poured cask-conditioned beer (both UK imports and locally-brewed) through their three beer engines, though they serve it colder than traditional cellar temperature to suit Australian preferences. Myalup’s Old Coast Road Brewery also serves their Harris Bitter Ale on hand pump.
Real ale comes in a range of styles, most of them malt-driven and modest in alcohol. Some of the most common styles as described by the Brewers Association Guidelines include:
Bitter – gold to deep copper in colour, these beers typically display a biscuity malt character, sometimes with notes of caramel, medium bitterness and low to medium hop aroma and flavour (usually of spicy and earthy UK hops) and fruity esters. They come in three strength levels: Ordinary Bitter (3-4.2%), Special/Best Bitter (4.24.8%) and Extra Special Bitter (4.8-5.8%).
– the name often given to bottled versions of Special/Best or Extra Special Bitter (4.4-5.3%).
English Summer Ale – straw to gold in colour with biscuity malt flavour, medium bitterness and low to medium hop aroma and flavour. Some modern versions may include a citrusy hop character. Like a lighter coloured, more refreshing Bitter (3.7-5.1%).
Scottish Ales – a highly malt-centred family of beer styles. They come in three strength levels: Light (2.8-3.5%), Heavy (3.5-4.1%) and Export (4.1-5.3%). The stronger beers are sweeter and darker in colour, but all Scottish ales should have significant caramel malt flavour, low to medium bitterness, no detectable hop aroma or flavour and low fruity esters.
While each of these styles has its own character, they share some key traits: subtle hop presence, rich malt complexity and low to moderate alcohol content. These qualities can be muted when served too cold, which is why real ale benefits from a slightly warmer pour. At cellar temperature, the malt sweetness, earthy hops and fruity esters become more noticeable. Served cold, they can seem thin, dull or even flavourless.
Despite its strong cultural legacy, real ale appears to be in decline in the UK. As in many parts of the world, modern craft beer has gained a foothold in British pubs and bars. Brightly packaged, cold-stored and often hop-heavy, these beers appeal to a younger demographic and reflect global trends. Meanwhile, real ale, which requires specialised handling and does not last long once a cask is tapped, is becoming harder to find, particularly outside of traditional pubs.
Still, for those who seek it out, real ale offers a unique drinking experience, one that connects beer to place, time and tradition. Rather than blasting the palate with hops and bitterness, it rewards an appreciation for balance.
So, do the English actually drink warm beer? Not really. Most of their beer is as cold as yours. But when they do drink ‘warm’ beer, it is for a good reason, because it tastes better that way.
By Jeremy Sambrooks
Stayers of the Beer Industry
Aquarter of a century is a long time in beer. This year marks 25 years since the launch of Nail Brewing and later this year, Little Creatures will reach the same milestone. When these breweries opened, Western Australia was home to fewer than a dozen breweries. Today, there are more than 120 across the State. In that time, we have seen brewing legends like Roger Bussell, Ken Arrowsmith and Hugh Dunn hang up their boots. But there remains a small, steadfast group who have stayed the course, with more than 20 years under their belts and still going strong. This piece celebrates those who continue to shape and influence WA beer today.
JAN BRUCKNER
A fixture of European brewing tradition in WA, Jan Bruckner has been a stalwart of The Last Drop Brewery since the 1990s. Originally trained in the Czech Republic, Jan operates a 30-hectolitre copper and brick brewhouse imported from Bavaria, and has consistently produced beers that honour European traditions. His portfolio includes a classic Bohemian pilsner and a Bavarian-style wheat beer, as well as a pale ale, an IPA and a sour cherry ale. This range showcases his ability to blend time-honoured brewing techniques with contemporary styles, appealing to both traditionalists and modern craft beer enthusiasts.
DON BARON
If you have poured a draught beer in WA in the past few decades, there is a decent chance Don Baron had a hand in how it got to the glass. Don spent 34 years heading draught quality systems for Swan Brewery before joining his sons Liam and Trent at Barons Beverage Services in 2020. As a third-generation beer system expert, Don brought his decades of dispense knowhow to thousands of venues statewide. Today, Barons installs and maintains systems everywhere from remote pubs to massive venues like The Camfield – still guided by Don’s quiet obsession with the perfect pour.
Brian Fitzgerald’s journey to brewing took the scenic route via geophysics, IT and software development across the globe. After earning a Diploma in Brewing Science from the American Brewers Guild, Brian founded Artisan Brewing in 2005 with his wife Julia, and leaned fully into his love of Belgian-style ales. Based in Denmark, WA, Artisan focuses on yeast-driven beers with complexity and finesse, earning them widespread acclaim and a slew of awards including, Champion Small Brewery at the Perth Royal Beer Awards in 2022. Brian is also Australia’s first Certified Cicerone.
BRIAN FITZGERALD
AARON AND DAN HEARY
Brothers Aaron and Dan Heary have both been part of WA’s brewing fabric for over two decades. Aaron began brewing professionally in 2000 and joined Gage Roads in its infancy, quickly rising through the ranks from brewer to Head Brewer, Chief Operating Officer and eventually Executive Director overseeing strategy, brand and hospitality. With an MBA and a Diploma in Brewing from the UK’s Institute of Brewing and Distilling, Aaron has combined technical and business acumen to help grow Gage Roads into one of Australia’s biggest independent brewers. Dan, meanwhile, was present at the very beginning of Little Creatures, completing a brewer’s apprenticeship and contributing to the foundation of what would become one of the nation’s most influential breweries. Still at Little Creatures to this day, Dan is now the Brewing Manager, reflecting a steadfast commitment to the craft.
JOHN STALLWOOD
John Stallwood is a name synonymous with WA craft beer. He founded Nail Brewing in 2000 at the Bobby Dazzler’s Ale House in Perth, long before ‘craft’ was the buzzword it is today. Stallwood was one of the first to push hoppy pales and experimental stouts into a market still dominated by lagers. Despite early setbacks and a slow-burning start, Nail has become one of the most respected names in Australian independent brewing. While Nail has grown and evolved, Stallwood remains very much involved, guiding the Brewery’s direction and maintaining its fierce independence.
he took a significant pay cut to join Billabong Brewing as a Brew-on-Premises (BOP) brewer. The hours were more social, and the work more fulfilling. He has been there through Billabong’s transition from extract brewing to full all-grain production in 2012 and remains dedicated to helping people discover the joys of brewing. “Seriously, the best part (of being a brewer) is when you see someone take a sip of your beer and their eyes light up,” he says.
SEAN SYMONS
Sean Symons began his brewing career at Malt Shovel Brewery in 1997, kicking off a journey that would span continents and brewing styles. He went on to work for Lion Nathan and held a long tenure as Head Brewer at Swan Brewery, honing his skills in large-scale production. Later, he helped establish a brewery in Vietnam before returning to WA to co-found White Lakes Brewing. As Head Brewer, Sean draws on decades of experience to produce clean, approachable beers with a strong focus on lagers. While others chase trends, Sean is content crafting beers that are consistent, balanced and built for drinkability.
Zesty Best
There is something unmistakably joyful about limoncello – the sweet, heady liqueur that captures sunshine in a bottle. Hailing from the Amalfi Coast in southern Italy, this citrus digestivo is a favourite in southern Italy and, increasingly, in Australian restaurants and bars. But what makes a great limoncello? Do Aussie lemons stack up against their Italian cousins? And how should it be served for maximum impact?
Lemons Maketh A Limoncello
Traditionally, limoncello is made with sfusato Amalfitano lemons – large, knobbly, thickskinned lemons grown in volcanic soil along the cliffs of the Amalfi Coast. Their intense perfume and low acidity make them ideal for infusing alcohol with the invigorating oils from their zest.
In Australia, the closest equivalents are:
• Eureka lemons: Widely available, thickskinned, with a strong lemon oil profile
• Lisbon lemons: Like Eureka but slightly juicier and thinner-skinned
• Meyer lemons: Sweeter and softer, sometimes used for a gentler, floral-style limoncello.
It is best to go for organic and unwaxed as the zest is the star, so anything coated in chemicals or wax will taint the final flavour.
WA’s Mediterranean climate makes it a lemon-growing paradise. Backyard Eureka trees flourish across Perth suburbs, while commercial orchards in Gingin, Chittering and Harvey grow lemons perfect for homegrown limoncello.
Key Considerations When Making
Limoncello
Zest, not peel: Avoid the bitter white pith.
High-proof alcohol: Traditional recipes use 95% grain alcohol, which extracts the essential oils quickly and cleanly. A strong vodka (over 40%) or neutral spirit from a distillery is a good substitute.
Patience: Allow the lemon zest to steep in alcohol for at least 10-14 days in a cool, dark place before adding the sugar syrup.
Strain thoroughly: To achieve clarity, strain the zest multiple times using fine muslin or coffee filters.
prefer a slight cloudiness, which often results from mixing the alcohol base with the sugar syrup. Cloudiness is not a flaw, it is traditional and called the ‘ouzo effect’ and some regard it as a signal of authenticity.
Italian Versus Australian
If made with care, an Australian limoncello can rival the Italian version. The primary difference lies in the terroir of the lemons and the type of spirit used. Italian versions often benefit from heritage citrus varieties and generational know-how, Australian lemons have a robust zest and unique brightness that can create a truly excellent local version. Immigrant Italians have been making it for decades, wheeling out their zesty best for celebratory occasions.
Serving Suggestions
Ice-cold, straight from the freezer (optimum temperature is -5 to 0°C). The high alcohol content prevents freezing and gives it a syrupy, luxurious texture.
In a chilled glass, ideally small and narrow to concentrate the aroma.
As a digestivo after a meal, or in cocktails. Try adding it to Prosecco, soda water, or even gin for a refreshing long drink.
Some prefer it at room temperature which brings out more aroma, however can amplify alcohol harshness.
Unlike wine, limoncello does not improve with age, but it does benefit from a brief resting period after bottling (around one-two weeks). This allows the flavours to meld. It should be stored in a cool, dark place or, better yet, in the freezer for immediate enjoyment.
Avoid prolonged storage in warm conditions or sunlight, which will degrade the oils and fade its vibrant colour.
Local Viewpoints
WA Cello Liqueur distributor Frank Riggio believes Australian limoncellos can be just as good as their Italian counterparts when made with quality fruit and the right technique. Many expect limoncello to be clear, but a cloudy appearance is perfectly acceptable. The new wave of flavoured versions like arancello and meloncello offer a playful twist on tradition.
Flour & Fire’s Principal Artisan Valerio Fantinelli loves limoncello served ice-cold, straight from the freezer to aid digestion. His preference is for a homemade limoncello which boasts a fresher, more vibrant character that reflects the maker’s personal taste, while providing the chance to develop a recipe according to taste preferences. As a purist, he prefers the traditional lemon version for its purity and
authenticity. His tip for the best Australian variety to use is the sweeter more aromatic Meyer lemon.
Re Store’s Moreno Berti finds that Italian brands of limoncello sell better than their Australian counterparts. He classifies limoncello as a product subject to Geographical Indication: “It can’t be called limoncello unless it is from Amalfi.”
In recent years, sales of this citrus palate pleaser have increased due to its popularity as the base of a long, refreshing spritz drink, rather than the traditional after-dinner shot.
Zest the lemons: use a peeler or microplane to remove the yellow zest only, avoid the white pith, which will make the limoncello bitter.
Infuse the alcohol: Place the lemon zest in a clean jar and pour over the vodka. Seal tightly. Store in a cool, dark place for 10-14 days, giving it a gentle shake every day.
Make the sugar syrup: Dissolve sugar in water over low heat until clear. Let cool completely.
Strain and mix: Strain the lemon vodka through muslin or a coffee filter to remove all zest. Stir in the cooled sugar syrup. Taste and adjust sweetness if needed.
Bottle and rest: Funnel into clean glass bottles and rest for 1-2 weeks to allow the flavours to mellow.
By Leanne Casellas
Endangered Species
Sustainable, fermented, plant-based poke bowls with acai, reflect Australia’s hunger for high-protein superfoods when the usual meat with three veg just does not cut the gluten-free mustard anymore. The health food pandemic devouring Australia is wise, but when the only place you can get a sausage roll in Subiaco is a petrol station, we might have a problem.
To paraphrase a favourite song “simply remember your favourite things, and then you won’t feel so bad”, but it seems that some of these favourite things have been hunted down and ‘nutritioned’ out of existence, or are simply rejected as food fashion faux pas.
Is there a sophisticated hostess or ‘foodie influencer’ prepared to present Marie Rose sauce with fleshy, peeled prawns in 2025? Or half an avocado filled with balsamic vinegar and olive oil, a national superstar in the 80s?
Unlike the beloved prawn cocktail, avocados refused annihilation. Was it Avocados Australia, the peak industry body for
the Australian avocado industry seeking adaptability that inspired Bill Granger to invent smashed avocado on toast, a permanent menu fixture at his café in Sydney in 1993 and on every breakfast menu ever since?
What are some of our other favourite things that we no longer see on menus but wish we did? Before migration changed Australian culinary staples, Australia’s culinary history has only ever been universal. Sure, we love
kebabs and pilaf, tandoori and Thai beef salad, gozleme, banh mi and Argentinian, Korean and Japanese dishes, and drinks that dominate menus today, but what about the great Australian Spider?
Any fizzy drink, preferably lemonade, with vanilla ice cream? Delicious. Speaking of ice cream, fried ice cream was a popular dessert rarely spotted now except in the occasional Chinese restaurant.
And whatever happened to the good old Wiener Kaffee which is nothing to do with the Republic or the Wiener sausage. Wiener Kaffee or Vienna Coffee, is a hot shot of espresso heavily dollopped in a tower of spiraling whipped cream, ensconced beneath a shroud of powdery chocolate and all the rage once upon a time. Dome Café still serve it in a glass, as well as its sweeter sister, the Vienna Hot Chocolate, another rare species to spot in the culinary wild, but can be captured exquisitely at San Churro and Koko Black.
It is interesting how closely related to politics and economics food can be. Pavlova was created when rations were low, and what an incredible dessert with just two basic ingredients, egg whites and sugar, which is not seen enough on our menus.
If you deconstruct apricot nectar, chicken and packet French onion soup into a mush with rice, is it still Apricot Chicken? It might taste the same, but that is just not how the dish is respectively served. Though Apricot Chicken was a true favourite in the 70s, sadly it has become another food fashion faux pas as not all dishes warrant revival.
Thinking of ‘mock meats’, popular magazines had us thinking rabbit, offal or tripe were chicken during the World Wars and Depression, and they are not delights we want back any time soon.
Nor do we crave Creamed Chipped Beef from the 1910 Manual for Army Cooks; as if facing a hostile enemy was not enough. However, as pulled pork, beef or lamb have demonstrated, there is absolutely nothing wrong with tough cuts of meat braised into mouth-watering wonder.
Fast forward a century and tobacco leaf, brede mafane and acidulated manioc seed, reflect a world no longer weary but brazen and adventurous, flush in a global economy where the ranks are rising.
Before pizzas and burgers, sushi and pasta, beyond the meat pie and sausage roll, an island must make the most of its ocean bounty and tropical climate with its seafood, mangos, bananas and bush tucker. While witchetty grubs, cicadas and caterpillars may not seem appealing, remember how we embraced pork
belly, once considered unthinkably digestible? Kangaroo, emu, possums, snakes and lizards need to be explored, enhanced by Davidson plums, native gooseberries and Western Australia’s astonishing wines. So perhaps it is not so much what we want to bring back from the brink of extinction, but more, what exists unexplored upon this planet of infinite abundance.
It seems that the Russian hors d’oeuvres, a serving of small dishes such as fish, caviar, pickled salads and cured meats, has stood the test of time since its introduction. Zakuski, or what we call ‘nibbles’, remain a delicious assortment of small quantities to break the social ice and lubricate the senses before the other courses.
There still remains fewer prettier entrées than pink and white peeled prawns, with thin yellow slices of lemon and a sprinkle of freshly chopped dill in a stemmed cut glass of Cos, bathed in a delicate pink sauce and accompanied by a chilled white wine.
Let us save the prawn cocktail and other jilted gems from culinary obscurity for there is far more value in preservation.
By Phoebe Sinclair
BRINGING THE FRESHEST LOCAL PRODUCE.
GOURMET ORGANIC KETO GF VEGAN
Why Pizza Deserves A Place On Every Menu
Few dishes enjoy the universal popularity of pizza. Whether you are at a restaurant, a suburban pub, a food truck or your local café, chances are pizza is on the menu as it is one of those dishes that manages to be both simple and endlessly adaptable.
A SLICE OF HISTORY
Its earliest form, flatbreads with toppings, dates back to ancient civilisations. The modern pizza as we know it, originated in Naples in the 18th Century where it was cheap, cheerful street food for the working class.
Italian immigrants brought pizza to Australia post-World War II, along with espresso, gelato and a passion for flavour. By the 1980s, pizza was well on its way to becoming a national favourite, evolving in both style and substance as it was embraced by different cultures.
WHY IT IS A MENU MUST-HAVE
What makes pizza so irresistible?
1. Broad appeal: It has something for everyone as a crowd-pleaser that transcends age, background and dietary preferences.
2. Adaptability: Australians love fusion flavours and pizza is the perfect platform. Think tandoori chicken, prawns with garlic and rocket, lamb and tzatziki, or even Vegemite swirl. There are no rules when it comes to toppings.
3. Sociability: It is made to share which fits in well with our casual, communal dining culture.
4. Efficiency and profit: Ingredients are simple and affordable. It is fast to prepare and cook, and ideal for high-turnover periods. Plus, pizza can be elevated with gourmet toppings, adding value without adding much cost.
5. A comfort classic: When in doubt, order a pizza. There is comfort in its familiarity, whether you are grabbing a slice after the pub, eating it cold the next morning, or enjoying an artisanal version.
HOW IT HAS CHANGED
Pizza has evolved with Aussie tastes. The rise of woodfired ovens, native ingredients and a love for fresh, seasonal produce has shifted the focus from takeaway to quality-driven creations. Whether it is a simple Margherita on a sourdough base or a kangaroo prosciutto and wattleseed number from a chef’s kitchen, pizza in Australia has found its own groove.
FINAL SLICE
Pizza’s place on our menus is not just a nod to Italian heritage, it is a reflection of how we eat: socially, casually, and with a sense of fun. It is endlessly customisable, affordable to make and impossible not to love. In a country that celebrates multiculturalism and creativity, pizza continues to be the perfect blank canvas.
We posed some questions to some fine local practitioners of the art of pizza making and here are their responses.
25 Rowe Avenue, The Springs, Rivervale
Pizza’s versatility is one of its greatest strengths. It can be cooked in any oven, tailored to various dietary needs and suits a wide range of palates. The ingredients are simple yet flavourful, and pizza can be enjoyed as any course, making it perfect for sharing. Additionally, pizza is cost-effective for venues and minimises waste.
It is a versatile choice that suits all diners including families, groups, and individuals, and a feast that brings people together and is great for sharing, making it a popular option for many venues.
The key to a truly great pizza lies in the detail – using local and fresh ingredients, achieving the perfect sauce-to-base ratio, and ensuring the right amount of cheese. The science behind a good dough also makes a huge difference.
Our favourite topping is pepperoni, preferably locally cured, and there is a place for pineapple on a pizza.
90 Frederick Street, Albany
It is universally loved for its convenience as an on-the-go meal, its ease of sharing and its timeless appeal across all age groups.
Great pizza begins with the right dough resulting in a light, airy and crisp crust, enhanced by the distinct flavours of high-quality ingredients and a wood-fired oven.
Our favourite topping is prosciutto crudo for its delicate balance of
450° PIZZA
EUGENE’S PIZZERIA
133 George Street, East Fremantle
The popularity of pizza is due to its endless variety of toppings, from the simple to more versatile combinations of vegetables, meats and practically anything you can think of. Traditional toppings with a base of rich tomato salsa and tasty mozzarella cheese make it the most loved food in the world.
The base is the foundation of all pizzas and the preparation with the fermentation, and the hand-stretched processes are of equal importance. Much like a strong foundation when constructing a home, it can make or break a great pizza. The tomato salsa is also important and let us not forget about the cheese, it has to be a good mozzarella.
Our favourite topping is buffalo mozzarella that is soft to touch with an elastic consistency is the perfect addition to any pizza and we are divided on whether pineapple has a place on a pizza. However, if you must, use fresh pineapple that has been caramelised.
MOORE
RIVER BREWING
558 Caraban Road, Caraban
Ease of preparation and ability to cater to dietary requirements makes pizza an excellent choice for diverse demographics ensuring that there is something for everyone.
The foundation of any great pizza begins with well-crafted dough. It is the balance of chewiness and crispness that sets the stage for an enjoyable experience with a high-quality sauce balancing the other ingredients and melted cheese offering a rich flavour along with your favourite ingredients.
Our favourite topping is the rich, spicy flavour of pepperoni with its slightly crispy edges that adds a robust character to pizza and complements the cheese and base wonderfully.
The debate over pineapple on pizza is real and continues to evoke strong opinions. Supporters of pineapple enjoy the sweet and tangy flavour with ham and cheese. On the other hand, traditionalists
MEAL PREP MADE EASY!
Fangability of WA’s Best Steak Sandwiches
Steak sandwiches have always been a staple of pub food. Over the years it has become more and more popular to the extent that foodies are hunting for the best in the same way coffee lovers have hunted for their favourite coffee.
The AHA (WA) showed great initiative introducing a steak sandwich competition 18 years ago. I have attended most of these and have seen lots of experiments and pushing of boundaries.
My hates are when you can’t get your mouth around the sandwich, as well as tough or chewy steak. Last year, Carrington's TNT was the most tender and easy eating steak sandwich I have ever had.
Because of this I decided to embark on my own pilgrimage of steak sandwiches featured in this year’s competition. We even ran our own competition with Menu Magazine readers voting for their favourite place for a steak sandwich with our winners listed on our letters page.
IN THE PERTH METRO CATEGORY, CARRINGTON’S BAR & GRILL, HAMILTON HILL WAS CROWNED PERTH CHAMPION FOR THE SECOND YEAR IN A ROW.
The only downfall I have seen is the cost ranging from around $25-$40, but it is undeniable that the steak sandwich is growing in popularity, demand and quality.
WESTERN AUSTRALIA’S BEST STEAK SANDWICHES CROWNED
The Australian Hotels Association (WA) has announced the winners of the 2025 AHA & Little Creatures WA’s Best Steak Sandwich Competition, following a public vote and high-energy live cook-off at the AHA Hospitality Expo at Crown Perth on 24–25 June.
Now in its 18th year, the competition remains a favourite on the hospitality calendar, challenging venues across WA to put a creative twist on a classic Aussie staple.
Finalists competed in two categories, Country WA and Perth metro – showcasing their culinary skills, quality ingredients and passion for flavour.
Treendale Farm Hotel, Australind took home the Country WA title with a standout steak sandwich cooked by head chef JunHwi Heo. This is the second year running that the pub has won the title.
This year’s winning sandwich comprised a West Black Angus Scotch fillet, double cheddar cheese, Rocky Ridge home-made BBQ sauce, kimchi relish, and sweet and spicy mayo, served with smoked pickled onion coleslaw, crumbed green bean and chips. It impressed the judges with its perfect balance of Asian-inspired flavours, texture and ‘fangability’.
The Country WA judging panel included Bradley Woods (AHA CEO), Danny Connolly (Lion), Jenny Schon (7News Regional reporter) and Alan Johnson (Stoddart).
In the Perth metro category, Carrington’s Bar & Grill, Hamilton Hill was crowned Perth champion for the second year in a row.
Chef Jaspreet (Jass) Singh, who competed in last year’s final, won over judges with a steak sandwich called ‘The Wild Thing’ featuring a 200g scotch fillet, ‘candy’ bacon, beef bacon, Swiss cheese, rocket, tomato, onion and homemade BBQ sauce on Turkish bread. It was served with beer-battered chips and fried pickle, known as frickle.
The Perth judging panel consisted of Bradley Woods (AHA CEO), Lachie Sheridan (Perth Dude Food), Melissa Forbes (Tourism WA) and Danny Connolly (Lion).
AHA(WA) CEO and Chief Steak Sandwich Judge Bradley Woods said the standard of all the finalists across both categories was nothing short of exceptional.
“These talented chefs have elevated the humble steak sandwich to new heights, proving it remains a firm favourite on pub menus and a true showcase of culinary creativity,” he said.
“The competition celebrates great food as well as shining a spotlight on the passion, innovation and skill within WA’s hospitality sector, supporting venues, engaging customers and driving foot traffic.”
It is amazing how influential the AHA’s Steak Sandwich Competition has been over the years.
Ashley Cranenburgh has won the award five times now at two different venues.
Karalee On Preston won three times while he was the general manager and now Carrington’s Bar & Grill have won the past two years in a row.
Ashley told me that winning a competition like this helps to reinforce what quality they do at Carrington’s, while steak sandwich sales go through the roof for a few months. It is also great for staff morale and a reward for lots of hard work by all his staff.
By Scott Arnold-Eyers
Libation Nation: Freo Nails the Triple Treat
only city in Western Australia that can boast the trifecta of a working brewery, winery and distillery. This achievement reflects not just the city’s appetite for innovation, but its ability to turn passion into pioneering industries. From hops to grapes to botanicals, Fremantle’s creative spirit is once again leading the way.
TASTE AND TAKE PART IN WINEMAKING
In the heart of Fremantle, tucked inside a revived warehouse softened by a jungle of greenery, H&C Urban Winery is reshaping how Western Australians experience wine. Co-founder, Phil Thompson describes it as “winemaking demystified”, a concept born from the desire to make wine more accessible, less remote and far more engaging.
Opened in early 2024, H&C Urban Winery is WA’s first full-scale urban winery. More than just a wine bar or restaurant, the venue combines on-site wine production, hands-on public experiences, and a contemporary food offering under one soaring roof.
“It always felt strange that this concept wasn’t happening here,” Thompson.
“I’d seen urban wineries on the east coast and thought, why not Fremantle?”
The team sources small batches of grapes from trusted growers in Margaret River, Swan Valley and Harvey, and produces wines with the help of respected winemaker Adrian Kenny (AK Wines). Their first vintage on-site includes varietals like Cabernet Franc and Sangiovese, made in quantities modest enough to support in-house consumption and local retail. Whites are yet to come; refrigeration limitations being the current challenge – but their long-term vision is ambitious.
Urban winemaking is not just about location, it’s about experience. Visitors can soon join the team for grape picking in the Swan Valley or get hands-on with pressing and bottling. At H&C Urban Winery, the barrel room hosts regular wine education events, dinners and a monthly wine mixer, where guests meet visiting winemakers, sip through curated flights and enjoy the buzzing energy of the space.
And what a space it is. Housed in an old industrial building, H&C Urban Winery’s transformation relied heavily on thoughtful design.
“It was important to soften the warehouse feel,” Thompson explains.
“We used plants to create intimacy, to divide the space naturally, and to reflect Fremantle’s easy going, creative character.”
The venue can host up to 400 people, making it ideal for weddings, large functions and private gatherings, especially during Fremantle’s long summers.
That same Fremantle character is reflected in the menu which is Mediterranean-inspired, seafood-friendly, with playful surprises like fried chicken and caviar or an indulgent eggplant parmigiana topped with burrata.
“It’s not posh for posh’s sake,” laughs Thompson. “It’s casual, fun, and really well thought out. That’s modern Fremantle.”
For a newcomer to a lesser-trafficked part of town, H&C Urban Winery has made a strong impression. Thompson acknowledges the location required ‘destination thinking’, but the gamble has paid off.
“I love Fremantle and wanted to contribute to something positive for this part of the city. I think we’ve improved the streetscape and created something people really enjoy.”
With growing social media engagement, collaborations with acclaimed winemakers like Bruce Dukes of Domaine Naturaliste and a reputation for fresh, original experiences, H&C Urban Winery has become more than a place to drink, it is a place to belong.
As the concept matures, expect to see more varieties, more community engagement and perhaps, a small shift in how we think about wine in Western Australia. From grape to glass, H&C Urban Winery invites you to be part of the journey.
SHARED LOVE OF CRAFT SPIRITS FOUNDS DISTILLERY
Acknowledging Fremantle’s history of Australian alcohol industry innovation, Darcy Travers of Republic of Fremantle Distillery points to the city being the birthplace of the craft beer revolution with Matilda Bay, Sail and Anchor, and Little Creatures kicking off an entire movement.
The Republic of Fremantle started as an idea between Fremantle locals, friends John McVeigh, Jason Townes and Matt Giudice. A shared love of gin, negronis, craft spirits and Fremantle were the ingredients that solidified the idea of the Republic and Fremantle was always destined to be the home of it all.
“This year we are working closely with the community and collaborating on a large range of new exciting products, I can’t say too much on who we’re working with now, but I can tell you that there are some fun collabs on the horizon. We will also be launching one of our muchrevered cocktails in cans in time for summer.”
BREWING PASSION AND INNOVATION
Mel Jacobs of Little Creatures credits Fremantle’s unique spirit –creative, independent and community-driven to make it the perfect urban home for a brewery, winery and distillery to coexist and thrive.
“Twenty-five years ago, Little Creatures created a blueprint of what’s possible when passion and innovation meet, helping to shape this bold, flavour-filled landscape.
“That same Fremantle soul continues to attract like-minded makers. As Little Creatures embarks on its next transformation, it does so with a clear focus on preserving the heart and spirit that started it all.”
SOUGHT AFTER DESTINATION
Fremantle Mayor, Hannah Fitzhardinge praises Fremantle’s hospitality scene as one of the city’s greatest strengths.
“It is creative, welcoming, and constantly evolving. These businesses do not just deliver exceptional products and experiences – they bring our streets to life, attract visitors, and help create the vibrant, people-friendly atmosphere that makes Fremantle such a sought-after destination.”
Don’t Trust Google With Your Dinner
The nights are drawing in and the cooler weather is enticing you into the kitchen to flex your creative culinary muscle. The apron is on; the wine is breathing; and the kitchen bench is littered with the holy trinity of garlic, extra virgin olive oil and high expectations. You have just googled ‘best roast chicken’ and clicked on the first result that looks remotely appetising with golden, crispy skin that makes you salivate. An hour or so later, the chicken is pale, and the accompanying vegetables in this one-pot recipe are raw(ish) and crunchy. Meanwhile, you are mentally preparing your apology speech for whoever you have invited for dinner. Welcome to the unreliable world of online recipes.
BUSTING THE MYTH OF GOOGLED RECIPE SUCCESS
The internet is overflowing with food blogs, recipe reels and Pinterest-perfect dishes that purport to be simple but effective. However, for every thoughtfully tested, chefapproved meal plan, there are thousands of frankly, criminal concoctions with dodgy measurements, wild temperature guesses and baking times, plucked seemingly from thin air. Trust me, I know with a sad litany of failures in my wake to prove it. My greatest achievement is averting a potential disaster with limited success, particularly when it comes to the science of baking.
Recipes lifted from random corners of the web are often riddled with errors based on
someone’s vague recollection of how their grandmother used to make it (bless her, but she did not write anything down). The result? Disappointment and a dinner that needs rescuing or scrapping in favour of a takeaway.
For the aspiring domestic kitchen god/ goddess, nothing kills confidence like following a recipe to the letter, only to end up with something that tastes like cardboard or literally falls flat. Or, if you are like me, guessing that it might need this or that can often make the hole you have already dug, deeper.
THE RECIPE RESCUE MISSION
Those of us who try and try again, develop the technique of annotating recipes with
RECIPES LIFTED FROM RANDOM
CORNERS
OF THE WEB ARE OFTEN RIDDLED WITH ERRORS BASED ON SOMEONE’S VAGUE RECOLLECTION OF HOW THEIR GRANDMOTHER USED TO MAKE IT (BLESS HER, BUT SHE DID NOT WRITE ANYTHING DOWN). THE RESULT? DISAPPOINTMENT AND A DINNER THAT NEEDS RESCUING OR SCRAPPING IN FAVOUR OF A TAKEAWAY.
tips for success the next time around. After just one botched attempt, not wanting to be defeated, I find myself noting ‘double butter, 30 minutes (not 40 minutes)’, and so on. A good tip before embarking on an internetsourced recipe is to check the comments section to learn from other people’s experiences (mistakes) who have generously taken the time to document how to salvage the recipe. Why it needs salvaging though should be a red flag in itself.
It is not just about flavour adjustments: timing can be off; oven temperatures are wrong; and quantities make no sense, especially for baking, where precision is non-negotiable. You end up doing what chefs call ‘recipe testing’, when all you wanted was a nice warming dinner to impress your nearest and dearest.
WHAT’S THE SOLUTION?
If you are serious about getting consistent, delicious results, you need to get selective about your sources.
TRUST THE PROFESSIONALS
Recipes from trained chefs, established food writers, or respected cooking institutions have usually been tested before they land on the screen. Recipes by names such as Nigella Lawson, Yotam Ottolenghi, Julia Child, or Andy Hearnden have a reputation to uphold so their instructions tend to work.
USE COOKBOOKS. YES, ACTUAL BOOKS
Cookbooks are more than coffee table eyecandy. They are curated, edited and tested works of culinary art. They have stood the test of time because they offer reliability.
A bonus is that cookbooks help you build familiarity with a certain cuisine, chef or cooking philosophy. Over time, this means fewer surprises and more instinctive cooking.
LOOK FOR READER REVIEWS
If you must go down the online route, at least check the comments to help you avoid disaster.
WHY THIS ALL MATTERS
Cooking is not just about feeding people, it is about pride, creativity and connection. It is infuriating when your confidence takes a hit because some SEO-optimised recipe fed you a pack of lies. Some recipes are so way off the mark, you would swear it had literally been fabricated to simply act as click-bait.
Building your skill set with trustworthy resources leads to better results and more glorious ‘nailed it’ moments. You do not need to swear off the internet, but you do need to become more discerning.
THE TAKEAWAY (NOT THE UBER EATS KIND)
You would not build a house using plans from a dodgy YouTube video, so why make dinner that way?
Get your hands on a few tried-and-true cookbooks. Ask your mum. Go back to the classics like Margaret Fulton or Stephanie Alexander to build a solid foundation on which to build your knowledge. Subscribe to a reputable cooking site. Bookmark the food writers you know and respect.
When it comes to becoming a kitchen legend in your own home, reliability is not boring, it is powerful – starting with choosing sites with recipes that actually work.
Good luck.
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Even with frequent door opening.
By Leanne Casellas
www.comcater.com.au
contactus@comcater.com.au
(08)
Lab-Grown Meat Coming to a Menu Near You
Australia is officially entering the age of lab-grown meat. In a move that puts us in step with global leaders like Singapore and the US, food-tech company Vow has received approval from Food Standards Australia New Zealand (FSANZ) to sell its cultivated Japanese quail to the public.
That means, in the not-too-distant future, you could be sitting in a high-end restaurant in Australia tasting a dish made entirely from meat grown in a lab – no farms or feathers required.
Vow’s first product, branded as Forged, is not your typical supermarket steak or burger patty. Think more along the lines of a silky quail parfait, or perhaps a seared slice of foie gras, all made using real animal cells
cultivated in bioreactors. It is designed for fine dining, where chefs and adventurous diners are eager to explore the possibilities of this new food frontier.
The approval did not happen overnight. FSANZ undertook a rigorous scientific review of Vow’s process, ensuring the cultured meat met all safety standards including microbiological checks, allergen assessments and nutritional testing. The result: no risks were identified and the product was cleared for sale, with clear labelling requirements so diners know exactly what they are eating.
So why start with quail, and why head straight to fancy restaurants? Right now, growing meat in a lab is not cheap. One kilogramme of
IN THE NOT-TOO-DISTANT FUTURE, YOU COULD BE SITTING IN A HIGH-END RESTAURANT IN AUSTRALIA TASTING A DISH MADE ENTIRELY FROM MEAT GROWN IN A LAB – NO FARMS OR FEATHERS REQUIRED.
lab-grown meat can still cost upwards of $95 to produce. Positioning it as a luxury dining experience makes sense while the technology matures and costs gradually fall. Plus, quail cells are particularly suited to cultivation. They grow well and deliver a fine, rich flavour that chefs love working with.
Vow is no small startup. Since its founding in 2019, the company has attracted around $80 million in investment and has built a massive facility in the Eastern States. Its food-grade bioreactor, affectionately known as ‘Andromeda’, can produce over 500 kilogrammes of cultivated meat in one harvest, making it one of the largest of its kind in the world.
But do not expect lab-grown meat to take over your local butcher shop just yet. For now, Vow’s approach is about innovation, not imitation. Instead of trying to compete directly with beef or chicken, the company is creating a new category of dining – high-end dishes that celebrate the unique qualities of cultured meat.
The potential benefits however, are far-reaching. Cultivated meat has the promise to dramatically reduce the environmental footprint of food production. It uses less land, requires less water and avoids the methane emissions associated with livestock farming. And because it is produced in sterile environments, there is no need for antibiotics, a big plus in the fight against antibiotic resistance.
Of course, not everyone is on board. Traditional farmers have raised concerns, with some beef producers labelling the whole idea as unnatural. But supporters argue that lab-grown meat is just one more step in the evolution of food and could help meet the demands of a growing global population, while easing the strain on the planet.
According to the CSIRO, Australia’s market for alternative proteins including lab-grown, plant-based and fermented products could be worth over $13billion in the next decade. Other Aussie startups, such as Magic Valley (working on cultivated lamb), are already eyeing the market and hoping to launch products by 2026.
So what does this mean for Aussie diners? In the short term, it is about adding excitement to the menu. Imagine sitting down to a beautifully plated dish that is part culinary artistry, part science experiment. It is a chance to taste the future and perhaps start thinking differently about where our food comes from.
Longer term, the hope is that as production scales up and costs come down, lab-grown meat could become a sustainable, ethical option for everyday eating. Getting there will take time. Breakthroughs in technology, flavour, texture and affordability are still needed however, Vow’s approval is an important first step.
Australia’s food culture is famously open to innovation, from fusion cuisine to craft beers to native ingredients. Now, with cultivated quail on the menu, we are about to add another chapter, one that could reshape how we think about meat entirely.
Personally, give me an organic grass-fed steak any day.
By Cam Allen
CAPTURE THE MOMENT WITH CAMERA
WA’s Best Hotels Honoured
TAccommodation Awards for Excellence.
More than 550 industry leaders and guests attended the Penfolds Gala Ball at Crown Perth to celebrate WA’s accommodation sector and acknowledge excellence in service, innovation and guest experience.
AHA (WA) CEO Bradley Woods said the annual awards highlight the exceptional dedication and talent driving success in Western Australia’s accommodation industry.
“These prestigious awards are a testament
to offer.”
Winners from more than 25 categories included hotels, staff, teams and management, as well as the Accommodation Hotel of the Year, which was won by COMO The Treasury, Perth (metro) and Moonlight Bay Suites, Broome (regional).
Dario Orsini, General Manager of The RitzCarlton, Perth, was inducted into the 2025 Accommodation Industry Hall of Fame.
By Scott Arnold-Eyers
outstanding service and reinforce WA as a
ACCOMMODATION AWARDS FOR EXCELLENCE WINNERS
HALL OF FAME
2025 Accommodation Industry Hall of Fame Inductee
Dario Orsini, The Ritz-Carlton, Perth
“Hotels are the backbone of WA’s tourism and hospitality industry, and it is wonderful to celebrate exceptional talent who deliver
OVERALL WINNERS
Best Accommodation Hotel Award, Metro COMO The Treasury, Perth
Best Accommodation Hotel Award, Regional Moonlight Bay Suites, Broome
HOTEL AWARDS
All Abilities Hotel Award
Crown Hotels Perth
Excellence In Workplace Culture Award
Courtyard by Marriott Perth, Murdoch
Environmental Services Award
COMO The Treasury, Perth
Highly commended – Courtyard by Marriot Perth, Murdoch
Aloft Perth
Accommodation Hotel Bar Award
Santini Bar, QT Perth
Accommodation Hotel Wine List Award
Wildflower, COMO The Treasury, Perth
Accommodation Hotel Restaurant Award
Firewater Grille, Duxton Hotel, Perth
Contemporary Cuisine Award
Substance Restaurant & Bar, Courtyard by Marriott Perth, Murdoch
Family Friendly Accommodation
Moonlight Bay Suites, Broome
Mid-Range Accommodation Award
Hilton Garden Inn, Busselton
Superior Accommodation Award
Novotel Perth Murray Street
Deluxe Accommodation Award
Crown Towers Perth
EMPLOYEE
AWARDS
Rising Star Award
Tylah Mayger, Aloft Perth
Chef Award
Jiu Jiang, The Ritz-Carlton, Perth
Food and Beverage Award
Philip Harper, Crowne Plaza Perth
Housekeeping Award
Maria Szalai, COMO The Treasury, Perth
Highly Commended - Moira Jones
Holiday Inn Perth City Centre
Administration Services
Lucy Henderson, DoubleTree by Hilton Perth, Northbridge
Eva Tlaskova, DoubleTree by Hilton Perth Waterfront
Senior Executive Manager Award
Richard Sturgeon, COMO The Treasury,
Where The Buffalo Roam
Despite her girth, not to mention her impressive horns, I probably should be scared because Australian buffalo are notoriously aggressive. But since I am in Laos, in the land of warm smiles and gentle demeanours, and she is safely behind a fence, I cannot resist another pat.
Set on the outskirts of the UNESCO-listed town of Luang Prabang in the heart of Laos, if only all pregnancies were carried out in such spectacular surroundings. Over centuries, the Mekong River has carved its way through limestone mountains adorned in lush jungle, a scene that I still savour thanks to a magical river cruise I took at sunset, not to mention the views from my hotel, the Relaxful Hotel, perched above the river’s edge.
Landlocked between Myanmar, China, Vietnam, Cambodia and Thailand, Laos is a somewhat forgotten destination. So inconspicuous, that it is the site of the ‘forgotten war’, when over two million tons of bombs were dropped by the US during the
Vietnam War, something you can learn more about at the UXO Luang Prabang Centre. Which begs the question. How did two Australians with absolutely no farming experience end up running a dairy farm in a developing nation operating under the shadow of war and a communist regime? It all started with a mid-life crisis and the crazy idea of building a guesthouse, until a gap in the market led to the evolution of Laos Buffalo Dairy, run by Australian husband and wife, Steven McWhirter and Susie Martin,
One of their biggest challenges and opportunities, emerged during their reconnaissance. In the land of buffalo, they noticed a distinct lack of dairy products, which raised the question of where milk is sourced from in Laos. The answer was “fruit”, since coconut milk is common in this part of the world, plus the UHT milk sold in supermarkets often has an apple or an orange on the packaging.
It did not take long for interest to generate from restaurants and hotels once news of a dairy farm venture circulated.
Laos Buffalo Dairy receives no government funding and its business model revolves around renting pregnant buffalo from local farmers, in exchange for the milk produced by the buffalo, which is used to make dairy products. Laos Buffalo Dairy takes care of the buffalo during and after their pregnancies including vaccinations, nutrition and health checks, as well as the births. The farmers
alongside their US-born friend and chef Rachel O’Shea.
retain full ownership of the buffalo and calves, and, unlike traditional farming methods, they do not separate the buffalo and calves. Susie shared, “We’re making a practical and positive impact on the community. We’re working with farmers who already have buffalo, so it doesn’t cost the farmers anything, and they profit from the venture.”
Since its inception in 2017, the programme has assisted over 200 farmers in more than 20 villages, with a database of more than 600 buffalo.
Visiting a dairy farm while on holiday might seem random however, after spending time with these gentle creatures as well as feeding the calves during the farm tour, my own tree-change fantasies began to emerge. This whimsical notion was further fuelled as I worked my way through the dairy-inspired menu of cheese, ice-cream, cakes and salads, with a cat snuggled up beside me.
If you are in Luang Prabang, you will likely visit the picturesque Kuang Si Falls, where multiple tiers of milky-blue water cascade down the mountainside. The renowned falls are located down the road from the dairy farm, and at the base of the waterfalls is Free the Bears, another socially minded enterprise founded by Perth woman Mary Hutton in 1995. This initiative aims to rescue and rehabilitate moon, sun and sloth bears in Laos, Cambodia and Vietnam.
Luang Prabang is a city of temples and, for one of the best views of the city, it is worth climbing more than 300 steps to reach Wat That Chomsi. One of the sets of stairs leading to the hilltop temple is located opposite the impressive Royal Palace; I recommend arriving early to avoid the crowds.
There are so many cafés that you could spend a lifetime sampling them all, but if you want to get into the thick of the local food scene, from 5pm onwards the roads close for the night markets that serve street food, such as skewered barbequed meat, noodles, spring
rolls, juices and handmade sweet delicacies, as well as sell clothes and souvenirs.
Warned about the poor road conditions, I explored Laos by bullet train last November during the punishing summer. However, between late May and September, during the cooler wet season (aka the Green Season), the scenery is even more lush, plus there are fewer tourists. Susie recommended, “Come during the green season, although it usually rains at 3pm it’s the perfect time to find a dry spot from the rain for gin and tonics.”
I could not agree more, and the Silk Road Café overlooking the Mekong River is the perfect spot. Do not forget to pick up a keepsake from the attached Ock Pop Tok Living Crafts Centre, founded and run by local women dedicated to preserving textile traditions.
I guarantee that visiting Laos Dairy Buffalo, Kuang Si Falls, Free the Bears and Ock Pop Tok will be one of the best feel-good experiences you can possibly have in one day.
By Carmen Jenner
Andy Hearnden
The Digital Man
Andy Hearnden, better known as Andy Cooks, is a digital chef who creates online cooking videos for his 15 million subscribers across TikTok, YouTube, Instagram and Facebook.
When I found out that he was going to be a part of this year’s Pair’d Festival, I knew he was the perfect chef to feature. I would love to see him connect with WA’s own YouTube chef Rob Nixon from Nicko’s Kitchen who, in perspective, has 1.25 million subscribers. That would be something to see.
Awarded YouTube Australia’s Top Creator in 2023, Andy shares his 20+years experience in professional kitchens to help people make better food at home. His content focuses on inspiring home cooks and budding chefs to enjoy more meals at home with friends and family.
Andy has learnt from some incredible chefs whilst cooking in restaurants across the world, from Auckland to London, Sydney and Melbourne. At the age of 24, he landed his first Head Chef role at the Great Eastern Dining Room in Shoreditch, London and eventually ended up in the business side of hospitality, managing restaurants, cafés and bars.
He now spends his days creating food content right from his home kitchen, including weekly educational cooking videos for his growing YouTube audience. Known for his signature ‘Hey Babe’ and ‘Order’s Up’ format, his videos are viewed by 140 million people on average each month. Andy launched his debut cookbook Andy Cooks: The Cookbook to help bring people back to the table and enjoy a meal together.
Last year, Andy travelled across the world as part of his Origins series on YouTube, where he learnt about famous dishes in their place of origin with featured local chefs and food creators like Aaron Franklin and Joshua Weissman. He has also collaborated with great music, sporting, film and online personalities including Stormzy, Dylan Alcott, Taika Waititi and Nagi from RecipeTin Eats.
Andy is all about providing entertaining and educational content that highlights the best dishes from around the world. His videos focus on good produce, good ingredients, good skills and how to bring it all together into a great meal. It is all about good food, for good people.
What made you start a YouTube channel?
I’ve always consumed YouTube content and once I lost my job during COVID, I had to get creative with what my next career move would be. I wanted to do something outside a professional kitchen but still within the food space. I figured making cooking videos would be a great start and I quickly fell in love with it.
How do you come up with ideas for your TikTok, YouTube, Instagram and Facebook pages?
I get inspired by my daily life, music, going to different restaurants and hanging out with friends.
Who inspired you to cook?
My mum, she was a great cook and my earliest memory of food is sitting around the table having a great family meal.
What are some of the restaurants you have worked at?
I’ve worked at Tom’s Kitchen in Chelsea, then worked under Richard Branson at Babylon, became Head Chef at E&O in Notting Hill at 24, and later moved to Sydney to work at Felix and then Melbourne where I ran the kitchen at Gills Diner, Papa Goose, helped open Entrecôte in the city and led kitchens as Executive Chef at ST. ALi.
What is the most memorable thing you have put up on your YouTube account that got a lot of interest?
Biryani. It’s such a great dish and the video went crazy. I think it’s my most viewed video to date.
You have worked with a lot of great chefs - who stands out?
No single person. It’s all the legends I’ve crossed paths with. One guy though, VJ, a kitchen porter at a place called Great Eastern Dining Room taught me a lot about South Indian food. Massive respect.
Who’s your favourite food personality?
Ben Shewry, super humble and just a great person.
What is your favourite food TV show?
I live on YouTube. One of my go-to's is Future Canoe.
What inspires you?
Tasting things I haven’t experienced before, trying new cuisines, new dishes, new flavours.
What are you looking forward to most of all when you come to Western Australia to be a part of Pair’d?
Connecting with other hospitality people from different parts of Australia and the world. Last year at Pair’d, there were lots of incredible chefs whose restaurants I’ve never been able to get to, so it’s awesome to be able to eat their food in one place.
What are some of the restaurants you’ve been to in Western Australia? Which one is your favourite?
I have to shout out to Dahl Daddys. I met Max Veenhuyzen at last year’s Pair’d Festival and he took Ben Shewry and me for a meal there. Corey is making some incredible Burmese dishes and I was blown away by the flavours, one of the best meals I had all year.
Do you have a favourite ingredient to use in your cooking?
Cumin, it can be used in various styles of cooking from Southeast Asian to Middle Eastern.
What’s your favourite dish to cook and your favourite to eat?
Cook? Steak over charcoal. Eat? Right now, it’s a pomelo salad. Fresh, punchy, perfect.
What would you whip up for a private candlelit dinner?
Gnocchi with duck ragu, and maybe a pear tarte tatin to finish it off.
What drink would you reach for first after a hard shift at work?
Sparkling water.
How do you like your own steak cooked?
Medium rare, over charcoal.
Do you ever eat fast food?
Of course, I’m a big fan of spicy Portuguese-style chicken burgers. What’s next for you?
Focusing on the YouTube channel and making better videos, and the next iteration of products.
By Scott Arnold-Eyers
2021 TORRES CORONAS TEMPRANILLO
Region: Penedes, Spain
Venue: Bar Olé
Web: www.torres.es/en
Tasting notes: The Torres Coronas Tempranillo was made using 86% Tempranillo and 14% Cabernet Sauvignon. This great wine is ideal with red meats, creamy cheeses and traditional paellas. Coronas is unmistakable for its intense colour and lush aromas of cherry and black plums on a background of green coffee. It is aged in oak barrels to achieve a soft, rounded sensation on the palate with a big finish.
We said: We were then served three dishes to be enjoyed together. Bistec a la Plancha, Patatas Bravas and Brocoli. These dishes were paired with a 2021 Torres Coronas Tempranillo from Catalonia in Spain. The wine has a fruit driven front end, some smoke and spice, while the 14% addition of cabernet sauvignon providing a meaty punch to the tannins to complement the succulent charring of the beef.
GOLDEN ORB, SPARKLING COONAWARRA SHIRAZ NV
Region: Coonawarra, South Australia
Venue: The Alcove, Joondalup Resort
Web: www.koonara.com
Tasting notes: A unique tasting sparkling Shiraz that dazzles with a deep ruby colour and vibrant effervescence. Scents of rich black cherry and dark berry aromas, with a hint of chocolate and festive spices. Bold and luscious, the palate bursts with intense dark fruit flavours and a velvety fizz.
We said: Time for dessert, and the Crispy Hazelnut and Chocolate Mousse Entremets was a delightful surprise. Entremets means ‘between courses’ and is traditionally a sweet offering served between savoury courses at a banquet. It is made up of layers that each give textures of spongy, creamy, bubbly, crunchy and wobbly. Each of these should be different but work well together for an overall delicious flavour. This one had spiced caramel and poached pear purée, delicate sponge, creamy chocolate mousse, flakes of crisp toasted hazelnut and dulce de leche ice-cream, topped with a fine leaf of toffee. The Koonara Sparkling Shiraz was the perfect foil for the sweetness of the dish, sweet enough to be a great dessert wine, but the bubbles cut through the sweet creaminess of the mousse and helped to cleanse the palate.
2018 MANDOON ESTATE RESERVE RESEARCH STATION CABERNET SAUVIGNON
Region: Margaret River, Western Australia Venue: Little Wave Web: www.mandoonestate.com.au
Tasting notes: Fruit is grown on our Bramley Research Station Vineyard in Margaret River. Intense character of cassis and violets with subtle nuances of spicy, cedar oak. The flavours of blackcurrant are dense and concentrated. Ripe tannins and fine oak add great length and balance. This is a rich but complex wine with terrific intensity.
We said: To finish, we savour the Lamb Pappardelle, a dish made for a cold winter’s night and romantic company. Al dente ribbons of pasta meet melt-in-the-mouth 12-hour slow-cooked lamb in a lightly creamy sauce, teasing warmth and earthiness from the herb-laced sauce with hints of chilli. Comforting, nourishing and elegant, this is a dish to linger over. We pair this with a delightful celebration of local wine, the 2016 Mandoon Estate Cabernet Sauvignon, a velvety red with delicate undertones of berries and plum, a light oak finish, and a robust presence that complements the richness of the pasta perfectly.
2023 H&C MALBEC
Region: Margaret River, Western Australia
Venue: H&C Urban Winery
Web: www.urbanwinery.co
Tasting notes: Quality Margaret River fruit crafted by Bruce Dukes. Popping blue fruits with soft cacao-coffee hybrid richness. A soft medium bodied beauty that will stain your glass and warm your heart.
We said: To round out our dining indulgence, the final dish we tasted was Beef Rump, Koji Herb Butter, Potatoes, Jus. The rump was cut into medallions showcasing a good searing of the meat with bright well-rested pink centre and was oh, so tender. We smeared the fermented koji butter over the beef to further enhance the flavour profile. The potatoes were a surprise; although looking like pub-cut chips with a crispy coating, they were in fact, potato gnocchi made to look like chips. A rich beefy jus rounded out the dish. Matched to the dish was the 2023 H&C Malbec, another Bruce Dukes cracker. The wine resonates with rich mocha notes, dark berries and big bunch of smooth tannins to accompany the rich beef flavours.
2023 NORD EST VERMENTINO DI SARDEGNA
Region: Sardinia, Italy
Venue: The Vault Restaurant Web: www.vermentinomonti.it
Tasting notes: The Vermentino grape has its origins on the beautiful Mediterranean island of Sardinia, refreshing and zesty with real flavour, body and mineralogy. This Vermentino is freshness in a glass. Think salted lemon peel, pears, sea spray and a slight minerality. Bouquet: Citrus, Bitter Almond, Florals. Palate: Salinity, Citrus, Jasmine.
We said: Our leftover portion of Seafood Linguine came home with me to the delight of fellow marinara-lovers. The sea is right there, fresh fish, calamari, mussels and clams holding onto glossy linguine languishing in a traditional Napolitana sauce. The light-bodied slightly citrus 2023 Nord Est Vermentino di Sardegna, from Sardinia, proved a crisp companion.
2023 RUNNING WITH BULLS ALBARIÑO
Region: Barossa, South Australia
Venue: The Alcove, Joondalup Resort Hotel Web: www.hsfe.com/wine
Tasting notes: A rare variety from single vineyard in the cool Eden Valley of Barossa. You can expect white peach, jasmine and lemon sorbet with mouth-watering, powdery finish that will have you reaching for another sip.
We said: Next up was the Blue Swimmer Crab Toast, consisting of fingers of French brioche, topped with a mixture of the crabmeat flaked into herbed lemon mayonnaise blended with pickled celery, and decorated with colourful flower petals, caviar and micro herbs. This looked so pretty on the plate and was very tasty on its own, but was taken to the next level in both flavour and texture when accompanied by a sip of the 2023 Running with Bulls Albarino (Eden Valley, SA) as recommended by chef Dylan Cochrane. This was our wine match of the day.
2024 H&C WHITE
Region: Margaret River, Western Australia
Venue: H&C Urban Winery Web: www.urbanwinery.co
WHITES
Tasting notes: A classic Margaret River dry white using premium fruit. Summer in a glass. Legendary winemaker Bruce Dukes delivers vivacious peaches and cream with a subtle lick of salt. An easy drinking dream.
We said: Prawn, Black Lime Butter, Curry Leaves was the next dish we tried. The butterflied Shark Bay prawns were served with confit garlic, seared limes, curry leaves and a spicy, buttery sauce to add extra kick. The wine match was the 2024 H&C White, a semillon-sauvignon blanc blend from Bruce Dukes in Margaret River. The wine features a typical nose of citrus and fresh mown lawn, with a creamy kiwi fruit acid finish to balance the seafood and cleanse the buttery sauce from the palate.
2024 ROBERT OATLEY SAUVIGNON BLANC
Region: Margaret River, Western Australia
Venue: U&I Cafe Web: www.robertoatley.com.au
Tasting notes: Using a carefully chosen selection of grapes from Margaret River, grapes are crushed and pressed into stainless steel tanks before fermenting with a variety of yeasts. This process creates a diverse range of flavours and textures, resulting in a less-tropical but equally delightful Sauvignon Blanc. Enjoy the refreshing notes of passionfruit, cut grass and a hint of lime zest in this long, fine, and crisp dry white.
We said: The next two dishes were our favourites. The Nasi Goreng with Seafood was very tasty, with delicious slices of sweet tofu, squid and prawns and savoury, spicy rice, topped with a fried egg. But the Salt & Pepper Pork Spare Ribs was definitely the best dish of the night; a thin, crisp savoury batter on tender, flavoursome pork spare ribs, served with a salad of leaves, sprouts, tomatoes, capsicum and salad onion. A glass of 2020 Robert Oatley Sauvignon Blanc (Margaret River) went down very nicely with these dishes.
Eggplant Parmi with La Delizia Latticini Burrata
Serves four INGREDIENTS
2 large eggplants, sliced into 1/2 inch rounds
2 cups all purpose flour
3 eggs, beaten
2 cups panko breadcrumbs
2 cups passata (smooth tomato sauce)
8 oz La Delizia Latticini Burrata (whole)
Fresh basil leaves
Olive oil for frying
Salt and pepper
Garlic (optional, for passata)
METHOD
Prepare the eggplant by salting the eggplant slices and let sit for 30 minutes. Pat completely dry.
Bread the eggplant by setting up three dishes with flour, beaten eggs and panko breadcrumbs. Dredge each slice through flour, then egg, then panko.
Warm the passata in a saucepan over a low heat. Season with salt, pepper and a minced garlic clove if desired. Keep warm.
Fry the eggplant by heating olive oil in a large skillet over medium-high heat. Cook eggplant slices until golden and extra crispy from the panko, about 3-4 minutes per side. Drain briefly on paper towels.
Serve by spooning warm passata onto serving plates. Arrange the hot fried eggplant on top. Place the whole burrata alongside or on top of the eggplant. Drizzle with good olive oil, garnish with fresh basil and serve immediately. The panko will give you an extra crispy coating, and guests can cut into the whole burrata themselves for that dramatic creamy flow.
By Chef Gord Kahle of H&C Urban Winery
Natural Light vs Flash Photography: Choosing the Right Light for the Right Moment
Great photography starts with great light. Whether you are shooting portraits, food, or landscapes, your lighting choices can make or break the final image. Two of the most common sources of light are natural and flash, each offering their own strengths. Knowing when and how to use them is key to creating powerful, well-lit photos.
NATURAL LIGHT: SOFT, AUTHENTIC AND ACCESSIBLE
Natural light is often favoured for its soft, organic feel. Whether it is the golden glow of late afternoon or the diffused light on a cloudy day, natural light can bring warmth and realism to your images.
One of the biggest advantages? It is free and everywhere. Window light, open shade or the sun at dusk, can produce stunning results without extra gear. For portraiture, natural light can deliver skin tones that look natural and flattering. For still life or food photography, it helps bring out true colours and subtle textures.
But natural light has limitations. It is not always predictable, and it changes fast. Harsh midday sun can create strong shadows and blown-out highlights. Weather, time of day and season, all affect the quality of natural light. To make the most of it, be prepared to adapt and do not be afraid to use reflectors or diffusers to shape and soften the light.
FLASH: CONTROL, CONSISTENCY AND CREATIVE FREEDOM
Flash or artificial lighting gives you complete control. You are no longer at the mercy of clouds or time. Whether using a speedlight or studio strobe, flash allows you to shape the light exactly how you want it. Want dramatic shadows? Add a directional modifier. Need a soft, even fill? Use a diffuser or softbox.
In low-light environments like events, indoor shoots or evening portraits, flash provides the extra punch of brightness you need. It is especially useful when consistency matters, for instance, during a product shoot or a wedding reception.
Flash, however, has a learning curve. Over exposure, harsh highlights, or red-eye are common pitfalls if it is not used carefully. Bouncing the flash off ceilings or walls, or using modifiers, can help soften the light and mimic the natural look you might get from a window.
The Verdict? Use Both Intentionally
Ultimately, it is not about natural versus flash. It is about understanding which tool suits the job. Natural light is perfect for creating mood and authenticity. Flash offers control, flexibility and consistency. The best photographers learn how to use both, sometimes even blending them to craft images, that are both technically sound and visually striking. Master light, and you will unlock a whole new level of creative expression.
By Saul Frank of Camera Electronic
Bolgart Meat Safe and Metal Art
Crafted for the Plate. Inspired by the Forge.
Introducing Condimento by Bolgart Metal Art, a bold fusion of art, flavour, and fire. Each rub is crafted with gourmet ingredients and infused with the same passion and precision that defines our metalwork.
From traditional BBQ rub to lamb, chicken, seafood, and fiery chilli blends, Condimento is more than just a flavour, it's a statement.
Serve with pride, gift with style. Enjoy with everything.
Custom Bolgart Meat Safe smokers, Condimento and metal art from Bolgart Metal Art, where taste meets craftsmanship. sales@bolgartmetalart.com https://www.bolgartmetalart.com/shop Phone 0457 218 564
Globally acclaimed hairdresser & Organic Salon.
T: (08) 9228 8878
5/400 Fitzgerald Street, North Perth www.sorges.com.au
Globally acclaimed hairdresser and globally recognised Organic Salon.
Promising the highest integrity, ethics and today’s creative hairdressing and styling skills.
T: (08) 9228 8878
Shop 5/400 Fitzgerald St North Perth WA 6006
E: info@sorges.com.au www.sorges.com.au
Organic Meat: Healthier for You and the Environment
The dangers associated with conventional meat production are becoming increasingly apparent, raising concerns about the quality of the food and calories we consume.
One significant issue is the presence of mould in grain feed, which can lead to mycotoxin contamination. Mycotoxins are toxic compounds produced by certain moulds that can accumulate in a harmful way in both animals and humans (Fumagalli et al., 2019). When livestock consume mouldy grains, often the very grain rejected for human consumption, then of course the toxins will accumulate in their bodies, potentially creating contaminating the meat that consumers eventually eat.
Moreover, conventional livestock farming often involves the use of antibiotics and growth hormones (BGH) to promote rapid growth and prevent disease in crowded conditions. This practice can lead to antibiotic resistance, a major public health concern (Van Boeckel et al., 2015). In contrast, organic meat comes from animals raised without the use of these substances, ensuring a cleaner and healthier product.
Choosing organic meat also supports animal welfare. Organic farming practices typically require that animals have access to outdoor spaces, which allows them to engage in natural behaviours (USDA, 2017). Also they should be antibiotic and hormone free which combined leads to healthier, happier animals and, ultimately, better-quality safer meats. In addition, organic farms often use sustainable practices, such as crop rotation and natural fertilisers, which are beneficial for the environment. Sustainable practices, healthy animals, healthy us.
The nutritional profile of organic meat is another compelling reason to make the switch. Studies have shown that organic
meat may contain higher levels of omega-3 fatty acids and other beneficial nutrients, compared to conventionally raised meat (Berglund et al., 2015). This is largely due to the animals being fed a natural diet consisting of grass and organic grains, creating a more nutrient-dense product. From my perspective as a chef, it tastes better too. This maybe subtle at first, while the difference is a more full and enjoyable flavour when we are aware of the difference.
The benefits of consuming organic meat extend beyond personal health to include animal welfare and environmental sustainability. By choosing organic, you can avoid the dangers associated with mouldy grain feed, antibiotic use and support farming practices that prioritise the well-being of both animals and the planet.
It is useful in Australia to know that 100% of beef is grass fed, especially at this time of year. So ask for grass-fed and grass-finished, as this is the process that keeps grains that cows are not built to digest out of their diets.
By Chef Simon Naber of Moore & Moore
REFERENCES
Berglund, A. H., et al. (2015). “Comparative study of the health benefits of organic and conventional meat.” *Journal of Agricultural and Food Chemistry*. Fumagalli, M., et al. (2019). “Mycotoxins in animal feed: A review on the implications for animal health and productivity.” *Veterinary Research*.
USDA. (2017). “Organic Regulations.” United States Department of Agriculture.
Van Boeckel, T. P., et al. (2015). “Global trends in antimicrobial use in food animals.” *Proceedings of the National Academy of Sciences*.
GThings to Consider When Hiring a
gone are the days of packing up the next day. Many halls and venues are hired by the hour which can either save you money or cost you more, especially if you have a lot of décor and suppliers coming on site who require hours for setup and pack down.
Things to consider for a successful, stressfree event:
AFFORDABILITY
Not all spaces are created equal. From hiring bare-bone spaces to VIP-exclusive venues, some venues may seem cheaper as they are a blank canvas, usually four white walls with an open area, possibly a sink area and washrooms. On the surface, they may be cheaper to hire, but they can end up costing more once décor and furniture hire costs are included. Whereas a venue that already includes some furniture and has some décor elements may work out the same or cheaper, as you will not have the hire, delivery and pick up fees. Many hire companies charge more for late night/same day pickups.
FLEXIBILITY
Make sure the bump-in and out times are flexible or work for the type of event you are holding. Remember to allow time for your vendors to get in and out. Even if you are doing everything yourself, I recommend booking the venue for an extra hour longer than you think you need for setup.
FIT FOR PURPOSE
Does the venue match your theme; is it suitable for your guests; is it a party venue or corporate conference space; are there enough power outlets where you need them?
Check that the area suits the purpose you want to use it for eg photobooth, DJ, projector, jukebox – all need power, so be sure you can get power where you need it. A built-in dance floor is a great money saver.
PARKING
Is there enough, undercover for winter events; is it free, close by, and is it just for the venue or is it open to the public? A tip is to view the parking on the same day of the week as your event is to be held.
BUDGET
It is important to include all costs involved when budgeting for an event taking into account items such as deposits, hire equipment, delivery and pickup fees.
Most venues require a deposit when making a booking and some may also require a bond to cover any damage or cleaning required after the event. Be sure to read the contract carefully and understand your obligations.
INCLUSIONS
What is included in your venue hire? Some venues include tables and chairs, some include cleaning of the premises, whilst others may require you to use their bar facilities and/ or caterer. So make sure you get a full price list if this is the case.
CLEANING
Do it yourself, hire an outside company or ask the venue if they offer in-house cleaners. Remember, if you have the venue until midnight you will need to end your event early to allow time to clean and vacate by midnight.
By Clint Gurney of Cosmic Cocktails
Elevating Everyday Cooking: 2025’s Kitchen Trends and Best Practices
In 2025, the kitchen is more than a place to cook – it is a space where technology, sustainability and creativity converge. For both home cooks and professional chefs, the modern kitchen has become a hub of innovation, blending function with forwardthinking design.
Smart appliances are leading this transformation. Voice-activated refrigerators, app-controlled ovens and AI-driven cooking assistants are simplifying meal preparation while enhancing precision. These tools do not only save time, they support energy efficiency, personalised nutrition and even real-time recipe coaching, making every meal an opportunity to cook smarter.
Alongside the digital revolution is a return to culinary roots. While air fryers and other gadgets have earned their place, chefs are reminding us that small techniques make a big impact. Salting pasta water properly, organising ingredients, or using fresh herbs can elevate flavour more than any trend.
Sustainability is more than a buzzword, it is a priority. Today’s kitchens are equipped with composting systems, energy-efficient induction cooktops and eco-friendly storage options.
Food safety, too, is taking centre stage. Crosscontamination remains a common hazard, often due to overlooked habits like using the same cutting board for raw meat and vegetables. Adopting colour-coded boards and maintaining strict sanitation routines are essential steps toward safer kitchens.
Design-wise, multifunctional spaces are gaining ground. Kitchen islands now serve triple duty, meal preparation, dining and socialising, while optimising space and flow. Storage is smarter, too: clearly labelled spice jars, ceramic garlic keepers and integrated waste sorting systems, promote efficiency without compromising aesthetics.
Ultimately, the kitchen of 2025 champions balance: between innovation and tradition, style and sustainability, convenience and care. Whether you are a seasoned chef or just mastering the basics, embracing these trends and best practices means more enjoyable cooking, and a more responsible relationship with the food we create.
By Derek Smith of MBL Food & Packaging
Leapfrogs Corn Fritters with Chilli Jam
Express Fresh.
CORN FRITTERS
Ingredients
2 cobs of sweet corn
1 red capsicum
2 spring onions
1 bunch coriander
1 bunch flat leaf parsley
500g self-raising flour
1 tsp baking powder
2 tsp salt
2 tsp smoked paprika
1 tbsp sugar
3 eggs
300ml milk
30ml vegetable oil
Blanch corn and remove the kernels, finely chop the capsicum and spring onion, roughly chop the herbs.
In separate bowls mix the wet and dry ingredients. Then add the wet to the dry and then the vegetables.
Using a deep fryer set to 160 degrees, drop table spoon sized portions of the batter into
Cook each fritter for five minutes turning often to maintain even colour.
Drain and allow to cool slightly.
CHILLI JAM
Ingredients
2 red capsicums
6 tomatoes
1 red onion
3 whole chillies
¼ cup apple cider vinegar
2 cups sugar
2 cups water
Method
Roughly chop the vegetables and add to a heavy based pot.
Add the remaining ingredients and bring to a boil.
Allow to simmer for 90 minutes until the vegetables become translucent.
Allow to cool then blend with a stick blender or food processor
To serve
Spread two tablespoons of the chilli jam in the base of a bowl. Top with three hot and seasoned fritters, garnish with smashed avocado, a classic corn and tomato salsa and finish with pea shoots. Added extras include poached eggs, jalapeno and cheddar croquettes.
By
Chef
Nathan
Gregory of Leapfrogs Café for Express Fresh
Menu design: Is bigger better?
Going to a restaurant, bar or café in the 80s, meant you were greeted with a menu that was the size of a short novel. The question must be, do large menus have a place in the current hospitality scene and what is the solution to maximising the offering of your venue or the venue you visit?
When I go to a restaurant with a large menu it is confusing and hard to decide on what I want and I end up regretting the decision made. From an operator standpoint, a large menu must create issues around food wastage and more importantly, quality issues which can affect a business, especially with the online influence of negative reviews.
So, what are the options? This depends on your venue and what your main clientele is like and what you want your hospitality venue offering to be. I feel the biggest mistake is that some venues try to offer something for everyone and this disengages people coming to the venue.
Small menus have a place when you are trying to achieve consistent quality, while maintaining food cost percentages. We generally see these menus in high-end venues that change the menu seasonally, but why cannot this occur across all sectors?
Many West Aussies are just one unexpected expense away from hungry. If you’re not, please donate what you can at foodbank.org.au
By limiting the menu, you have more control over food costs and having qualified staff, as it assists in the back and front of house staff with ongoing training. Reducing the number of items prepared leads to more time to focus on consistency, quality and staff understanding of the food and what is offered.
In addition, having a small menu allows you to supplement with a ‘specials’ offering which can provide a multitude of benefits including: options for existing customers; offering seasonal dishes that suit the current weather situation eg cold, wet days; where comfort food such as a beef bourguignon or a soup hits the spot; where dishes are changed daily or every second day to allow opportunities to increase sales and profit; chefs using their talents in offering dishes that they would not normally offer on a standard menu; and enabling staff to focus on better customer service and a great experience.
In a café situation where there is a lot of ‘graband-go’ type products, why not use a small menu with 8-10 standard offerings in the cabinet and a rotating product range offering more options? This could be promoting a day with food and drink offerings to coincide eg French Bastille Day, offering specials with food from the region.
With many food venues offering the same products, small changes to your thinking around food and drink and how you present these can make a major change to your business and how it sets you apart from your competitors. If I go to a venue with a well-thought-out product offering, I have a better experience and am more than likely to become a regular client.
At the end of the day, understanding your demographic and what your business is focused on will determine what you offer your customers.
By Brian Garcia of Moffat
Healthy flavoured Food Waste
Potentialfood waste can be a useful resource to extract natural flavours that not only taste good, but are also better for you. Imagine having health benefits along with great flavour and waste reduction.
Citrus zest (the rind of citrus fruits) is one such example as it contains an array of health benefits, with numerous scientific studies hailing its virtues. The bitter pith contains a fibre called pectin, which is used in thickening jams. However, it is the zest that is of greater interest as it can be used in cooking to flavour a dish; infused into alcohol, vinegar or sugar; dehydrated; or candied.
When adding zest to a fermentation like beer, or even kombucha, it can be used in its fresh form, dried, or the zest can be candied and both the syrup and peel can be used. Each way will make for a different flavour profile.
To preserve the zest, it will need to be treated in some way or it will go mouldy. To dry citrus peel, place it in the sun, in a dehydrator or in the oven at a low temperature and wait. Remove as much pith as possible to improve the flavour and, optionally, boil the peel as described below to make the candied zest, before drying.
To make a candied zest, use a vegetable peeler to remove the outer most layer of zest, being careful to not include the pith. Bring a small saucepan of water to the boil and drop the peels in and simmer for 10 minutes, and then drain the water and repeat two more times. Discard the water and start with fresh water each time as this will make for sweeter peels.
Once this process has been completed, make a syrup using two parts sugar to one part water and add the peels and simmer for about 15 minutes.
Remove the peels with a slotted spoon and lay out to dry, drying in the same way as described for the fresh peels above. The syrup can be used to flavour drinks or even added in the brewing process.
Once the peels are dried, they can be included in the boil/fermentation stage or coated in powdered sugar and used as drink garnishes. Candied orange rind can also be dipped in chocolate or pulverised to make an orange sugar, or add cacao to make jaffa powder.
By Araluen Hagan of 14K Brewing
Dish Washing - Ice Steam - Coffee
Compact Reverse Osmosis systems for food service equipment applications.
Protect equipment from Scale/Hardness, Corrosion, Chlorine, Sediment & Bacteria.
Products & Supplies
Chocolate goes with Wine
Awarded the Gold Medal at the Tasmanian Fine Food Awards 2025, the Designed for Wine – Cabernet Sauvignon chocolate is inspired by the renowned Western Australian Cabernet Sauvignon, and meticulously handcrafted to enhance and elevate the deep aromatics, distinctive palate of WA Cabernet Sauvignons.
Made with premium couverture dark chocolate, Paw Print Chocolate has expertly incorporated handroasted cocoa nibs to enrich the flavour profile while maintaining the creaminess. The addition of toasted Australian macadamia nuts and freeze-dried native Kakadu plum creates a harmonious balance of fruitiness, tannin and the smooth richness of macadamia nuts.
Paw Print Chocolates can be found at selected stockists, in-store at the factory in Denmark WA and on-line.
For more information go to www.pawprintchocolate.com
Cups that Keep on Giving
If you have not considered reusables, now is the time. The HuskeeOriginal is elegantly designed and Australianowned. This durable and reusable range is made from waste coffee husk, and offers a premium touch and feel. Impress at service with your commitment to responsible practices while saving money and waste.
Even better, HuskeeOriginal has multiple value-adds where you can use HuskeeSwap’s reuse service for free and at their end of life, you can return HuskeeCups to Huskee through HuskeeLoop, for a second life.
Offer your guests a superior coffee service and reinforce your brand’s commitment to thoughtful hospitality.
For more information go to www.wardpackaging.com.au
Not All Water is the Same
Water can look fresh and clear but often contains dissolved minerals, various chemicals, toxins, heavy metals and parasites which are invisible to the naked eye.
Refresh Pure Water uses an advanced, patented distillation process to remove virtually all organic and inorganic contaminants from water, without the reliance on filters, resin, or membranes.
This process allows Refresh to produce pure water, similar to the natural evaporation and condensation process found in clouds, allowing for the production of high-quality water at an affordable price. Available in 1.5L, 5L, 10L and 15L bottles.
For more information go to www.refreshwaters.com.au
Bolognese Lasagne for You
When Arancini Man started eight years ago, he wanted to make products that would stand out and have the public talk about what he is producing. Now he has his own brand of delicious and tasty meals which he prepares in his kitchen in Nedlands. Between sheets of pasta, pork, beef and sauce layered between bechamel and basil, Bolognese Lasagne is ready for you to pick fresh or frozen from his kitchen, with stockists around Perth including Passione Gourmet Deli in Kingsley and others coming on board.
Arancini Man makes all types of arancini balls, ranging from flavours with Bolognese, Beef, Pork and Goat Ragu, to Prawn, Zucchini, and Preserve Lemon, Spinach, Silverbeet, Ricotta and Gorgonzola, to Five Mushrooms and Truffle, to Milanese, Peas and Buffalo Mozzarella.
For more information go to www.thearanciniman.com.au
Innovative, Reliable & Sustainable Ice
The Brema CB249A-HCQ-DP delivers up to 29kg of crystal-clear cube ice daily, with a 9kg built- in storage bin, perfect for venues that demand quality and consistency. Its solid, compact 23g ice cubes not only chill drinks fast but elevate presentation.
Proudly made in Italy, this machine reflects Brema’s reputation for precision engineering and long-lasting reliability. The built-in drain pump eliminates the need for complex drainage, allowing easy installation in tight spaces. With eco- friendly R290 refrigerant, it is a sustainable choice for the future.
Powerful, stylish, and efficient, the CB249A-HCQ- DP is everything you need in a high-performance ice machine.
For more information go to www.comcater.com.au/brand/brema
Your Coffee – Your Name
Grand Central Coffee has launched its newest arm of the business, Perth Custom Coffee which offers custom coffee roasting, packing, branding and shipping. It is a one-stop shop for all things coffee, any way you want it. The driving force behind it was other coffee companies struggling with the extreme cost of labour, cost of product and consistency, and they were looking to outsource.
Perth Custom Coffee is exactly what it sounds like; from bespoke café blends to large volume commercial blends, from cafés to mining companies and even other coffee roasters, its goal is to put you back in control of your product through a fully transparent relationship.
If you have a vision and know exactly what you want, it is their job to help that dream become
For more information go to www.grandcentralcoffee.com.au
ROC your Water
BWT bestaqua ROC (Reverse Osmosis Compact) is a compact reverse osmosis system with sophisticated remineralisation, making it ideal for equipment protection and sensory enhancement.
The revolutionary bestaqua BA14ROC, BA16ROC systems are the reverse osmosis solution for your equipment to protect from high TDS, scale and corrosion.
BWT water+more focuses on not only equipment protection, but taste in water and offers technically sophisticated solutions that efficiently protect the machines, while delivering improvements in the flavour and sensory experience for customers.
For more information go to www.bwtaustralia.com.au
MBL Food & Packaging – Your Partner in Precision Blending
In today’s fast-paced hospitality and food production environments, consistency, efficiency and quality are not optional, they are essential. Whether you run a high-volume kitchen, boutique café or food manufacturing operation, repeatable results matter.
This is where MBL Food & Packaging comes in. It specialises in custom dry food blending, removing the guesswork from preparations and ensuring your signature flavours hit the mark every time. From herbs, spices and seasoning blends, bakery mixes, crumbs, coatings and more, it helps you streamline your process, minimise errors and maintain flavour consistency – no matter who is on shift.
Discover a smarter way to season, mix and serve. For more information go to www.mbl.com.au
Local Music & Local Haunts
Shannon Booyens
InPerth’s diverse and eclectic music scene, trumpeter Shannon Booyens has cultivated a rich and varied musical path of her own. Growing up in a family where music was a shared passion, her formative years started in brass bands, marching ensembles and wind orchestras in North Queensland. This early exposure also led her to perform as a classical wedding trumpeter in some of Brisbane’s most beautiful churches, blending tradition with personal expression.
As her musical experience grew over the years, so did her opportunities to collaborate and work with a diverse array of artists and bands, including the introspective melodies of José González, the folk rhythms of The Waifs, the jazz stylings of Don Burrows, and the electronic beats of Tijuana Cartel. These collaborations have taken her from intimate wine cellar venues to the grand stages of international music festivals, with performances spanning Germany, the Netherlands and Indonesia.
Currently, Shannon infuses her vibrant energy into two innovative groups: TTT Afro Band and The Bambuseae Rhythm Section. TTT Afro Band, a seven-piece ensemble with a three-piece horn section, fuses Afro Highlife with jazz funk, creating a unique take on Ghanaian rhythms.
The Bambuseae Rhythm Section is based in Fremantle and delivers a groove-based fusion of rhythm and blues, funk, soul and World music with Shannon’s signature smooth trumpet adding a distinctive sound to their performances.
SCAN ME
LOCAL HAUNTS
BUNGALOW NEIGHBOURHOOD
SOCIAL | DUNSBOROUGH
I love pizza and this is the best. Salami, mozzarella, tomato sugo, fermented chilli honey, asiago cheese on a fermented sourdough base.
LOCAL HAUNTS
Here are some of my favourite venues to play at and what I love to eat there.
THE MOON CAFÉ | NORTHBRIDGE
Can't beat the Nachos –always good after a latenight gig at the Ellington or surrounds
THE RECHABITE DOUBLE RAINBOW EATING HOUSE | NORTHBRIDGE
Smoked Wagyu with tallow Bearnaise and roasted oyster mushrooms – I am currently in my red meat era.
TCHÉGA
Tchéga is a Perth-based Creole folk band blending rhythms from the Indian Ocean islands with jazz, soul, and Afrobeat influences. Led by Reunion Island-born singer-songwriter Carole Katz, their debut record Kayamba celebrates island traditions with a modern twist, featuring genres such as sega, maloya and Afro-pop. Tchéga has performed at venues including Lyric’s Underground and the Perth Festival’s Casa Musica.
MUFASSA
Originally from the Sunny Coast, MUFASSA has established himself in Western Australia as a talented multi-instrumentalist and gifted songwriter. His music is a blend of easy-going, hazy roots and reggae, with his style deeply rooted in the sounds of the Australian countryside, drawing inspiration from its natural beauty. MUFASSA’s songs are a depiction of a life, free from the man.
MARTY PERVAN’S MIDNIGHT ROLLERS
Marty Pervan is a Perth-based trumpeter and bandleader known for his work with the Midnight Rollers, a big band ensemble that reimagines popular hits from the 1970s to the 2000s in jazz, Latin and funk styles. The band features an all-star lineup of Perth musicians and regularly performs at venues such as The Ellington Jazz Club, offering audiences energetic renditions of classic tunes.
SCAN ME
SCAN ME
SCAN ME
By Sarah Schmitt
BOOKS FOR COOKS
ANDY COOKS: THE COOKBOOK
By Andy Hearnden
Published by Oriana Press
I have been following Andy on social media for a while now, drooling over his creations while thinking to myself “I will definitely be making that” as I hit the ‘save’ icon never to return to the page. Well, all that has changed now that I have his actual cookbook in my hands. It is great, because Andy is a fantastic storyteller, so you hear his voice in the pages, and then there is the food. It is hearty, feel-good food. I have been on the hunt for a great cinnamon scroll recipe for a while now. The ones I have tried have been underwhelming, either dry or just not quite right. But Babe’s Cinnamon Scrolls, in this book are great. I think the secret is in using buttermilk, and the addition of lemon zest adds an extra bit of pizzazz too. Then we made the smash burgers, and the family agrees the burger sauce is so good it should be bottled.
MONEY-SAVING MEAL PLANS WITH CHELSEA
By Chelsea Goodwin
Published by Penguin Random House
Chelsea Goodwin is the creator of the popular $10 Meals Australia. She is a single mum who understands food scarcity and the desire to feed her family quality nutritional meals. Money-Saving Meal Plans is her second book and it is great. I cannot tell you how often I have turned to this one when I was looking for ideas to fit into the budget. My family have raved about every meal I have made from it, and they really are cost effective. My newest go-to recipe is the Chipotle Chicken. I have made it several times to use with Chelsea’s chicken tacos, and her Sesame Soy Lettuce Cups are also really delicious and super quick and easy to make. The book has sections explaining how to use the book efficiently, and colour coded tags help you decide how your week is going to look. There is a FAQ section and a page on how to rescue recipes that have not turned out quite right. It really is a cookbook for everyone.
THE BAKER’S BOOK: FAVOURITE RECIPES AND KITCHEN WISDOM BY AUSTRALIAN BAKERS YOU LOVE
Edited by Ruby Goss
Published by Murdoch Books
This is a lovely book that celebrates the best of our bakeries across the country; and I must say, the thrill of finding one of your own favourites within its pages does not get boring. The book is divided into sections such as ‘small pleasures’ and ‘morning & afternoon teas’. If you are looking for something a bit more challenging, check out the ‘special occasions’ chapter, and there is even a savoury and dessert section. Pardon me for thinking the entire book was one giant dessert. Anyway, for me, I am keeping things simple here and the Dark Chocolate, Orange and Almond crumb-kiss biscuits by Natalie Paull of Beatrix Bakes fame are simple, and simply delicious. I have not had time to go through and bake every page I have put post-it notes on, but if you will excuse me, I am heading back into my kitchen now.
THE BITTERSWEET BAKERY CAFÉ
By Catherine Greer
Published by Allen & Unwin
It has been a while since we did some fiction foodielit, so here is something for you. It is the story of Audrey, a middle-aged women who is shattered by her husband’s betrayal. She runs away to the seaside town of Whitehaven, where cherished memories of her childhood with her mother are held. Here she reinvents herself, starting up a business baking fortune cookies and finding her place amongst the community. It is an easy read, filled with the tropes you would expect. What is not to love about that? So if easy-to-read, romantic literature is what you are after, with a dash of butter and sugar – no, really there are recipes at the end that you can use, and the QR code to a playlist with the book’s wonderful soundtrack, then put this on your next holiday read list.
cuisine & location guide
CUISINE GUIDE
Baha
LOCATION GUIDE
Cable Beach (Broome) 2044km
Port Hedland 1628km
(Moore River) 93km
Port Kennedy 55km
Safety Bay 55km
Mandurah 71km
Busselton 222km
Cowaramup 258km
Dunsborough 258km
Denmark 416km
Albany 418km
Kalgan (Albany) 424km
www.gucce.com.au
Map not to scale
Mount Lawley Highgate
Inglewood
Wanneroo Wangara
Bassendean
West Perth
Wattle Grove
Victoria Park
Manning
Fremantle
South Fremantle Hamilton Hill East Fremantle
Hillarys
Connolly
Iluka
Kalamunda
Rivervale
Bedfordale
Kelmscott
Canning Vale
Subiaco
Rottnest Island
Caraban
Jarrahdale 65km
Applecross
Leederville Innaloo
Scarborough
Northbridge PERTH
What’s on your
AUGUST
FROTH TOWN BEER & BOOZE FESTIVAL (22–23 August)
If beer is your thing, head to Claremont Showground for a spectacular 10th Anniversary celebration featuring local and international breweries. As well as beer, there are ciders, wines and spirits, a huge array of scrumptious food, DJs and live music, and plenty of familyfriendly activities. Friday and Saturday evening sessions from 5pm11pm are 18+, and Saturday 10am-4pm is open to all ages. This year will be huge, so make sure you book your tickets soon.
For more information go to www.froth.town
SEPTEMBER
ROBE RIVER RODEO AND CAMPDRAFT (2–6 September)
Speaking of anniversaries, Robe River Rodeo celebrates its 30th in 2025. it is an iconic Western Australian event dating back to 1995 and runs across five days. Held just outside the Pilbara town of Pannawonica, this is the biggest event on the Pilbara Rodeo Calendar, attracting up to 3,000 competitors and spectators from all over Australia, and
is a festival for all ages to enjoy with live music, plenty of food and drinks, and loads of different rodeo events going on in the arena from Wednesday to Sunday. Slap on an Akubra and some cowboy boots and get into the spirit of the rodeo.
For more information go to www.roberiverrodeo.com
PERTH
ROYAL SHOW (27 September–4 October)
The annual Perth Royal Show held at Claremont Showground features farmyard favourites, fairy floss and fireworks. As well as cooking demonstrations from international and national chefs at the cooking pavilion, or classes in cake-decorating or cooking for children, you can try a plethora of dairy delights such as smoothies, cheese toasties, a chocolate fountain, gelato, yoghurt and cheese at the Brownes Dairy pavilion. Follow the yellow brick road or visit Kiddie Land. Check out the sand sculptures, the aerialists, the daily fireworks displays, farm animals and loads of free entertainment for all ages. Plenty of show bags, and enough petting pens and baby animals to fill up on the cute factor, while the adrenalin junkies can enjoy the rides in Sideshow Alley.
For more information go to www.perthroyalshow.com.au
OCTOBER
See September dates for:
PERTH ROYAL SHOW (27 September–4 October)
PERTH GIN & FOOD FESTIVAL (17–19 October)
This one is always a lot of fun, with over 40 visiting and local West Australian gin distillers showcasing their boutique gins at the Perth Convention and Exhibition Centre. Meet the makers and learn about their gin as you taste your way through the G&Ts. There will be tasty food available to accompany your tasting experience. Long Rays Tonic & Soda Water, a tote bag and all drinks are included in the price of your ticket. Distillers will be strutting their stuff and serving G&Ts for you throughout each three-hour session. Choose a drink, buy some tasty street food and move on to the next distiller, as you pace yourself and buy a few bottles to take home in your tote bag.
For more information go to www.ginevents.com.au
See October dates for: CANNING SHOW (31 October–1 November)
FREMANTLE
BEERFEST (14–16 November)
One for the beer lovers. Check out the largest collection of Australia’s finest boutique and craft brewers, distillers, cider-makers, cocktail and food producers all in one location at Esplanade Park, Fremantle. There will be craft beer, cider, wine and cocktails, Master-classes, beerfood pairing and free tastings, gourmet food options, live music and comedy, and plenty of good vibes.
For more information go to www.beerfestivals.com.au
The ultimate wine lovers’ day out - this proudly Western Australian affair will be held at Market Square Park in Subiaco with three sessions: from 11am-3:30pm on Saturday, then 5pm-9:30pm on Saturday evening, and from 12pm-5pm on Sunday. More an exhibition than a market, discover WA wineries, breweries and distilleries that you normally would not have time to visit. During this celebration of our State’s fine fresh food and beautiful wine, take the chance to relax while enjoying the live music and what WA has to offer in the food and drink department. Cooking demonstrations, wine tasting classes and wine appreciation seminars will be held daily.
For more information go to www.wineandfood.com.au
CANNING SHOW (31 October–1 November)
Like a less over-whelming, more free-focused and hands-on version of the Perth Royal Show, Canning Show has become one of WA’s biggest agricultural shows featuring rides, games, animals, show bags, performances, exhibitions, displays, edutainment and more. Run by the not-for-profit Canning Agricultural, Horticultural & Recreational Society Inc (CAHRS), the Show celebrates and enriches Perth’s diverse communities.
For more information go to www.canningshow.com.au
PAIR’D (20–23 November)
A dynamic, world-class festival celebrating the finest offerings of food, wine and music from the South West. The festival will feature a series of premium events set in the picturesque Margaret River region, at a range of destinations and wineries, offering visitors an unforgettable culinary journey in the heart of Western Australia’s wine country.
For more information go to www.pairdmargaretriver.com
DECEMBER
Manjimup Cherry Harmony Festival (13 December)
Celebrating the diversity of Manjimup’s produce, people and places, with stalls and entertainment across the town, with a wide range of activities, performances and displays to experience, visitors can enjoy local wine and food and, of course, the cherries. Cooking demonstrations by well-known chefs from across the country will be held throughout the event. Concerts and street theatre add an extra
FARMERS’ MARKETS
element of fun for the whole family. One of the features is the ‘Tastes of the Southern Forests’ avenue where guests can watch cooking demonstrations and sample produce grown in the region and prepared by some of Western Australia’s best chefs. Enjoy a long table lunch under cherry trees laden with fruit.
For more information go to www.cherryfestival.com.au
JANUARY
PERTH CUP DAY
(1 January)
Perth Cup Day is one of the biggest events on the summer race programme in Australia each year. Traditionally run on New Year’s Day, January 1, find a fabulous hat, frock up, suit up and start the New Year with style and pizazz at the Perth Cup. The ultimate social event of the racing season, this nine-race programme is set to get the blood pumping and the good times rolling. Whether it is a gastronomical experience or a laidback snagger sanga, there is something for everyone; spectators can enjoy the glamour of the Marquee or relax at the Picnic Enclosure or The Stalls.
For more information go to www.perthcup.com.au
A wonderful way to give back to the community, this is where you’ll find the freshest of the fresh. Support your local producers and stock up the pantry from your local farmer market.
Albany – Every Saturday 8am-12 noon
Fremantle – Every Sunday 8am-12 noon
Kalamunda – Every Sunday 8am-12 noon
Kyilla Community – Every Saturday 8am-11:30am
Margaret River – Every Saturday 7:30am-11:30am
Mount Claremont – Every Saturday 7:30am-11:30am
Perth City Farm – Every Saturday 8am-12 noon – Monday to Friday 9am-3pm
