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WA’S GUIDE TO WINING AND DINING • ISSUE 39

Dolce Bellissimo’s New Home Julie Goodwin

Exmouth Prawns PRICE $8.95 27

DUTCH FOOD Dog Friendly Cafes

WIN a

Garde Staycation

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letters to the editor

n the previous issue we asked you to vote for your favourite place for a pizza. We had 47 venues nominated with 570 votes, so here are your top 10:

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Burrata Woodfire Café, Albany Ischia on Beaufort, Highgate Txoko Brewing, Baskerville Marco’s Organic Pizza, Joondanna Rejjies Woodfire Pizzeria, Bayonet Head Portorosa, Fremantle Sandrino Café Pizzeria, Fremantle South Freo Continental, South Fremantle 450 Pizza, Rivervale Ballajura Pizza, Ballajura

Please keep your letters coming into us at info@menumagazine.com.au as we love hearing from you. In the next issue we will publish a list of your favourite places to take your dog for a feed, so please write in and let us know what your favourite is and why. 450 Pizza is new at Aloft. Place is modern and pizza comes out fast and tasty. Louise Can vouch for Burrata Albany as the best pizza in WA. I don’t eat pizza much but theirs are delicious. Maree Ballajura Pizza is without a doubt awesome … deadset legends. Keith Enjoyed reading your magazine. Picked it up in the OBH a few weeks ago. Can you please do some reviews of Mandurah food outlets. 2 Pugs café in the Meadow Springs shopping centre could be good. Lester I love playing golf and recently spent some time at Joondalup Resort after reading your article on The Alcove. The restaurant itself has had many faces over the years, but I really like what is coming out of the kitchen at the moment. Please can I be considered to win the Joondalup Resort Staycation?

Letterbox Inn. Our room was enormous by today’s standards in a country town. We would definitely do another staycation there as the hospitality was exceptional, plus the bonus of the vodka and gin tasting paddle, what a great night. If you haven’t reviewed this venue, please do. Or if you have and I missed it, I am very happy we personally did our own. Lynda

We agree with you Bryan. This issue we featured Cassia and Anglesea. Both worth having a look. Also three of Fremantle's venues made our top 10 pizza list. Ed Made my way out to Kalamunda a few weeks back for a work function at The Vault Restaurant. Enjoyed a Porchetta and a tasty Bufalina Pizza as you had recommended in the magazine. I loved the wine cellar too. Edmund Visited Little Wave with my daughter back in winter. Cool little place. I was surprised to see so many dogs in the venue. Is that normal? I didn’t mind. John

Great to see the magazine is available in the rooms at Mahogany Inn and Distillery and thanks for sending the picture. We will be sure to send you out a prize. Ed I love trying different things and have always considered myself as somewhat of a hippie so when I read your article on ceremonial cocao, I had to give it a try. I asked for it at my local café and a few others, but nobody seemed to know about it. I went back to the article and noticed that Moore & Moore in Fremantle do it. I had not been to Fremantle Markets for a while so I thought I’d do the double as it’s a long way from Chittering. It is a lovely drink and does have a real calming effect. I hope to see it available at my local café soon. Edwina Thank you very much! That’s a lovely surprise and very appreciated. I really enjoy reading your magazine and am glad I subscribed. I’d love to accept the Camera Electronic voucher; although I didn’t submit a photo. Is it possible for the voucher to be used towards anything at the store? Erryn No worries Erryn. Enjoy the voucher for Camera Electronic.

Charlie

David and I recently stayed a night at the Mahogany Inn and Distillery, enjoying a lovely meal and live show. The Inn supports Menu Magazine and I was surprised to see so many copies of your magazine throughout the venue, plus several copies in our room. I must comment that the accommodation was better than expected, being a heritage

Back in the day, I spent most of my time in Fremantle. I don’t get there much these days but saw the piece on H&C Urban Winery in the last issue and took my wife last week. What an amazing place. Fremantle is really re-inventing itself. Bryan

It seems that more and more places are doing this. Phoebe has written a piece on the subject in this issue so have a read. Ed If the publisher of Menu Magazine goes to the same place every issue, then I must give it a go. I guess it was simple enough but the Pork Hoagie at U&I Café may be where I go every time I take my car in for a service at City Toyota in Northbridge. Great tip. Fred I love this place too. I go there every time we print the magazine as the printer is just around the corner. Makes me feel like it’s time to have a break as the issue is just finished. Ed The Grand Tasting at Pair’d was an amazing evening. An outstanding location and set up too. Many thanks for the opportunity to have experienced this. Cameron Congratulation of winning the prize. Keep your letters, pictures and subscriptions coming in to win. Ed Food Photography by Menu Magazine

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I was sitting down at St Aiden Wines in Dardanup when I was asked, “How long have you been doing this for?” Not everyone will remember, but we were a digitally-based magazine before printing Menu Magazine. In fact, today is 25 years since we first registered online. Where has the time gone? I have been so lucky to have a gifted group of writers and designers working with me for such a long time. Big shout out to Georgina in particular, as she has been with us since the beginning, profiling restaurants and putting together our dates pretty much every issue. My health has not been so great over the past few years. I probably should have celebrated the milestone more than what I am writing here, but next year we will print our 40th issue highlighting 20 years of Menu Magazine in print. Stay tuned as we will celebrate this milestone.

Eco-friendly Takeaway Packaging

This issue has been fun as Phoebe uncovers a new fad hitting Australia; protein coffee. She also covers pet friendly cafés and restaurants, as it seems our canine family members can go just about everywhere these days.

Cleaning & Hygiene Essentials Hospitality Equipment

Chef Michael rediscovers the joys of truffles in Manjimup and Leanne demystifies what Modern Australian cuisine actually is.

Chef & Kitchen Knives

Nobody seemed to know what is considered local cuisine in Amsterdam so we sent our intrepid Carmen to find out, while a little closer to home Joe gives us the inside scoop on where to wine and dine in Bunbury. Further afield, we take a look at the crown jewel of WA’s ocean pantry and eagerly anticipate the inaugural Exmouth Wild Prawn Festival in April. Jenny shines the light on hospitality apprentices, while Chris uncovers some great sporting venues that also offer word class hospitality. I was lucky enough to talk to Julie Goodwin as it has been a long time since she was first on MasterChef and lots has happened since. I also dropped in on the Restaurant & Catering Awards, as well as the Gold Plate Awards so you can read who was voted best in their categories. Get more with MBL

Download the MBL App Today to view our full range

I hope you enjoy the issue and I look forward to hearing about your culinary experiences. Stay well.

MyMBL

After nearly 20 years of writing lyrically about all things beer, we say a fond and grateful farewell to Jeremy as he moves on to other interests, and welcome Ross who writes about hops.

Or call us on 08 9334 9600

contents

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

2 4 6 7 8 9

PROFILES A TASTE OF ITALY IN EVERY DETAIL (Dolce Bellissimo) COOKING WITH FIRE (Cassia) A FESTIVAL OF FOOD, MUSIC, ART AND COMMUNITY (Glastonburys Bar & Kitchen) ELEVATED FOOD WITH PANORAMIC VIEWS (Fraser’s Restaurant) A NEW VINTAGE OF HOSPITALITY (St Aidan Wines) THE NEW PLACE TO BE IN FREMANTLE (Anglesea Bar & Dining) GO NUTS FOR PLANTS (That Plant Cafe) ODE TO TRUFFLE AND TERROIR (Truffle Hill) GRACE UNDER PRESSURE (The Maali at Perth Zoo) PUB CLASSICS WITH A MODERN TWIST (The National Hotel)

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

PRIZES COMPETITION/SUBSCRIPTION

24/25

FEATURES COFFEE’S CURRENT CRAZE (Coffee) HOPS DEMYSTIFIED (Beer) THE JEWEL IN THE CROWN OF AUSTRALIAN PRAWNS (Food) MODERN AUSTRALIAN VS FUSION: WHAT’S THE DIFFERENCE? (Food) FROM PADDOCK TO PEOPLE (Food) A DOGS LIFE (Lifestyle) SPORTING VENUES ARE LIFTING THEIR FOOD GAME (Food) CHEFS ON THE RISE (Industry) A CELEBRATION OF WA HOSPITALITY AT GOLD PLATE AWARDS (Awards) BLUE MANNA NAMED RESTAURANT OF THE YEAR (Awards) BUNBURY’S AWARD-WINNING HOSPITALITY ICONS (Travel) IT’S ALL DUTCH TO ME (Travel) JULIE GOODWIN – THE FIRST MASTERCHEF (Celebrity Chef)

26/27 28/29 30/31 32/33 34/35 36/37 38/39 40/41 42-44 46/47 48/49 50/51 52/53

COLUMNS SQUID INK RISOTTO (Cover Recipe) FRAMING FLAVOUR THROUGH YOUR LENS (Photography Column) WHY I CHOSE TO BE THE FILTER FOR MY COMMUNITY (Health Column) FAIR PRICE OR NOT? (Catering Column) THE CRAFT & SIGNIFICANCE OF BREAD RISING (Kitchen Tips Column) ENSALADA DE PULPO A LA GALLEGA (Fresh Produce Column) ARE TRADE SHOWS STILL WORTH ATTENDING? (Industry Column) SALMON WITH COLD MAPLE SOBA NOODLES (Maple Column)

Cover Picture Dolce Bellissimo Profile pages: 10/11 Recipe: 56 Bite size pics pages: 70-75 Photography: Scott Arnold-Eyers, Anita Plant

56 57 58 59 60 61 62 63

PRODUCTS REDS & WHITES (Our Top Drops) 54/55 PRODUCTS & SUPPLIES (Products) 64/65 ENTERTAINMENT LOCAL MUSIC & LOCAL HAUNTS (Music) 66/67 BOOKS FOR COOKS (Book Reviews) 68/69 BITE SIZE LISTINGS 70-75 CUISINE & LOCATION GUIDE 76 MAP 77 WHAT’S ON YOUR PLATE? (What’s Happening) 78-80

Publisher Scott Arnold-Eyers Sub Editor Charlie Malkovic Proofreader Regina Barnett Menu Writers Cam Allen, Scott Arnold-Eyers, Leanne Casellas, Louise Cashmore, Barry Divola, Saul Frank, Brian Garcia, Georgina Goss, Clint Gurney, Chef Natalia Hanaour, Carmen Jenner, Chef Albasio La Pegna, Ross Lewis, Joe Mooney, Chef Simon Naber, Chris O’Halloran, Sarah Schmitt, Phoebe Sinclair, Derek Smith, Isabella Stephan, Chef Michael Stock, Jenny Susanto-Lee Design Cam Allen Design Legal & Finance Manager

delicate, refined ian lifestyle.

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Scott Arnold-Eyers Sales and Marketing Scott Arnold-Eyers 0403 344 143 Menu Magazine is proudly published by Eyers RockET ABN 50 880 398 494 Address: P.O.Box 62, Scarborough WA 6922 Phone: 0403 344 143 Web: www.menumagazine.com.au | www.digital.menumagazine.com.au Email: info@menumagazine.com.au Menu Magazine Printed by Scott Print

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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 25 Every endeavour is made to ensure the contents of this magazine are correct at the time of going to print. The publisher and editor do not necessarily endorse the opinions expressed by individual writers. All prizes will be awarded at the editor’s discretion and no correspondence will be entered into. Nothing in this magazine may be reproduced in whole or in part without the written permission of the publisher. Images and written material submitted for publication are sent at the owner’s risk and, while every care is taken, Eyers RockET will not accept any liability for lost, stolen, damaged or misused material. The publisher reserves the right to modify editorial and advertisement content.

contributors

Menu People I

finally got to take another European holiday that has been in the planning for a couple of years – through northern Italy, Slovenia and Croatia. While we ate in a couple of Michelin-starred restaurants in Croatia, my dining highlights were truffled scrambled eggs, cooked by a mother and daughter team of truffle hunters in Motovun, and Peka, the ultimate Croatian comfort food. Peka is a dish featuring several types of meat and potatoes slow cooked in pig fat over charcoal in a cast iron cooking implement, called a ‘bell’. Oh, my goodness. We also drank some great wines from across the Adriatic Region. Other trip highlights were cycling across the mountainous Croatian islands of Hvar, Brac and Korcula. Just beautiful. Chris O’Halloran Since the last issue I have been very busy with other activities, but still managed to visit a few great venues. We did a girls’ lunch at Stonewater Indian Restaurant in Mt Pleasant. We all enjoyed it and voted the cauliflower dish as the favourite on the day. We also lunched at Mom Dumpling House in Willetton and were impressed with the quality and authenticity of the food on offer there. I enjoyed a brunch at Little Wave in Scarborough and will definitely go back again soon. I reviewed an interesting new venue in Northbridge, Glastonbury’s Tor Bar & Kitchen. Great food and cocktails, and it is wonderful to see a venue employing musicians performing live on a regular basis. Georgina Goss Last year, I travelled to Italy with my family for the first time and the experience left an impression I am still thinking about. The grand architecture and world-famous art were breathtaking, but it was the diversity of the food that truly surprised me. From the rustic dishes of Tuscany to the vibrant flavours of Rome, each region offered its own personality on a plate. Every meal felt like a discovery, and I was completely spoiled for choice. So when I visited Claremont’s much-loved Italian restaurant, Dolce Bellissimo for this issue, I found myself transported back to those moments. The authenticity of the dishes and the depth of flavour instantly evoked memories of Italy. As I chatted with owner Albasio La Pegna about his culinary inspirations and commitment to tradition, those experiences surfaced again – proof that great Italian cooking, whether found abroad or at home, stays with you long after the meal ends. Cam Allen Over the past six months I have eaten my way around the South West and it has reminded me why this region is such a standout. Long lunches at places like Leeuwin Estate, Voyager Estate and Wills Domain have shown just how far the region has come with local produce-driven, creative, high-end dining. I have also spent time at more intimate spots like Yarri, where the cooking feels approachable and thoughtful, and you are offered the opportunity to step out of your comfort zone and broaden your culinary palate. There has been a mix of fire-focused kitchens leaning into the smoke, relaxed winery lunches, polished tasting menus and food that is best washed down with a couple of pints. Some of my favourite moments have been sitting at kitchen counters, watching it all unfold up close. I attended the Pair’d Festival and celebrated food with like-minded individuals, eating fresh Western Australian seafood from the BBQ, shoeless, with my feet in the sand and a beer in my hand – my epitome of heaven. It has been a great stretch of eating and exploring. Chef Michael Stock I had the good fortune to do a spot of travel to the UK, Italy, Albany and Egypt. I could fill the whole magazine with the culinary delights I encountered in each and every one of these places. The sublime J Sheekey treatment of the humble fish pie in London’s West End; the authentic carbonara (as it should be without a trace of cream) at Nonnarella on the banks of the Tiber in Trastevere, Rome; Tavë kosi, the mouth-watering rich Albanian casserole of lamb, rice and yoghurt; and the marvels of Egyptian cuisine with its French and Middle Eastern influences. Leanne Casellas This year has been filled with exceptional food opportunities throughout Perth. Passion to create original menus balancing flavour and texture at affordable prices are the gems that make Western Australia’s cafés, restaurants and pubs sparkle. Supporting local producers completes the abundant cycle economically, as well as with patron and pooch satisfaction. West truly is best for our furry friends too, which you can read about in this edition’s feature on dog-friendly cafés. Phoebe Sinclair It has been a long time between drinks for me, so it was an absolute pleasure to visit Fremantle’s new Anglesea for my inaugural profile piece for Menu Magazine. As a food journalist from years back, I had forgotten how exciting it can be to try out a new place, meet wonderful owners and chefs, and sample some of the best damn food Perth has to offer. A big thank you to Anglesea co-owner Tim Buckton for sitting down with me for a good old chat. I will be dreaming of that kangaroo tataki for weeks. Jenny Susanto-Lee

out and about Social Pics powered by

polly & the people

Message from the Hon Reese Whitby MLA

Minister for Tourism Welcome to Western Australia and the 39th edition of Menu Magazine

enu Magazine, which recently celebrated its 25TH birthday online

of Pair’d Margaret River, with sold-out events that showcased the best

before it was printed for the first time six years later, remains a

of the region’s food and wine offerings.

trusted guide to Western Australia’s thriving culinary landscape. Menu continues to shine a light on the best places to eat and drink, explore local food trends, and share stories from some of the industry’s most passionate voices.

We hope this edition of Menu Magazine inspires you to explore, experience, and savour everything Western Australia’s ever-evolving food scene has to offer.

Perth has been buzzing with vibrancy this summer, with events like Perth Festival and Fringe Festival drawing visitors from near and far, and lighting up the city. These major events have further energised the local hospitality scene, supporting the crossover of food, art and culture.

HON REECE WHITBY MLA MINISTER FOR TOURISM

Across the State, exciting new venues continue to drive the evolution of the culinary scene. From Fremantle, with the launch of Garde Hotel’s bold signature restaurant, Anglesea, to Little Otto’s Big Choc Shop in Busselton, there is never been more to discover throughout WA. Margaret River recently hosted the prestigious World’s 50 Best Vineyards Awards. These Australian-first awards placed Western Australia firmly on the global stage and reinforced its reputation as a premium food and wine destination. This was followed by the return

profile

A Taste of Italy in Every Detail BELLISSIMO’S HEAD CHEF MICHAEL VAN GROOTEL ALSO NOTED THAT THE GOAT IS ONE OF HIS FAVOURITE DISHES TO PREPARE, BOTH FOR ITS COMPLEXITY AND THE REWARD OF GETTING EVERY ELEMENT JUST RIGHT technique and the philosophy that guides his menu. His passion for quality ingredients and the craft of Italian cooking, is clear in every dish. There is a clear pride in preserving the Bellissimo legacy, along with a genuine commitment to delivering an authentic taste of Italy to Claremont, in a way that feels both welcoming and refined. We began with a simple yet elegant vegetarian starter: creamy stracciatella sourced from Melbourne artisans That’s Amore Cheese, served with roasted capsicums and lightly toasted crostini. Fresh, soft and simply presented, it allowed the cheese to shine. A wonderfully light opening. Next was the Grigliati, a vibrant plate of grilled baby squid tossed with chilli and balsamic, finished over rocket and shards of fennel. Light, fresh and textural, it was a lovely showcase of quality seafood prepared with confidence.

olce Bellissimo has brought its muchloved Italian charm to Claremont Quarter, revealing a bright new space on Level 1 that feels both modern and relaxed. Sunlight pours into the restaurant and spills out toward the pavement seating, perfect for long lunches, people-watching and soaking up the Quarter’s lively atmosphere. Inside, the restaurant strikes a beautiful balance between contemporary design and classic Italian warmth. Timber accents and touches of deep red complement crisp white tablecloths and earthy tones, creating an ambiance that feels refined yet comfortingly familiar, true to Bellissimo’s authentic spirit.

There is a sense of ease to the space, as if everything has been thoughtfully placed to welcome friends and family, the kind of hospitality that invites you to settle in. Having dined at the original Bellissimo more than 15 years ago, it was refreshing to find that the current menu still honours its Italian classics, while introducing some thoughtful new dishes. It is a confident mix of tradition and progression, reflecting a kitchen that respects its roots, while embracing new flavours. Owner Albasio La Pegna pulled up a chair and joined us at our table, sharing insights into sourcing local produce, kitchen

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A long-standing favourite, the Risotto Nero was a highlight. Albasio affectionately calls this dish his ‘quiet achiever’, and for good reason. The briny black squid-ink risotto is cooked in a house-made stock and topped with grilled seafood: peeled prawns, tender baby squid and pieces of fish. More than a decade on the menu, it remains rich and deeply satisfying, a true standout on the menu. Our pasta selection was the Rigatoni with Meatballs in a classic tomato ragù. Homely and rustic, the slow-simmered meatballs were tender and full of flavour, evoking the comfort of a Nonna’s kitchen, but with a professional’s touch. Simply delicious. The surprise dish of the lunch was the Capretto al Forno – braised baby goat with peas, tomato, potatoes, herbs and wine. Sourced from P. Princi Butchers, the goat was unexpectedly tender and full of character. Having only tried goat a handful of times, I was not sure what to expect, but this dish was incredibly tasty. Albasio shared a thoughtful tip: “Goat is a strong, gamey meat, it’s hard to get right. But

with the right herbs and quality extra-virgin olive oil, you can soften that strength and bring forward its best flavour. It’s a careful balance.” Bellissimo’s Head Chef Michael Van Grootel also noted that the goat is one of his favourite dishes to prepare, both for its complexity and the reward of getting every element just right. A delightful indulgence came in the form of the Olive Ripiene – crumbed olives stuffed with spicy ’Nduja (spreadable pork sausage) and served on a creamy parmesan sauce. The olives are brined, then washed with lemon water to reduce salinity before being filled, coated and fried. Addictive and perfectly nuanced, this simple side dish is an ideal accompaniment for any of the mains and would match well with a cold beer or a crisp wine. Dessert featured a pair of Italian classics. The first was the Coppa Alla Frutta, a light and refreshing combination of meringue, fresh cream, mixed berries and passionfruit, a deconstructed Italian take on a pavlova. The mix between sweetness and acidity made it a bright, satisfying way to cleanse the

palate. We then sampled the Bigne, delicate profiteroles filled with smooth custard and topped with warm chocolate. Comforting and familiar, it was a simple yet elegant finish to an afternoon of quality Italian dining. After visiting Italy in 2024, I fell deeply in love with the country’s food culture, so it was a pleasure to speak with Albasio, originally from Naples, about his inspirations across Italy and his enduring love for Tuscany. He shared the story of being invited as an honorary member by the Tuscan Government more than 20 years ago to help launch their region’s home-grown saffron, a memory that still shapes his connection to Italian produce today, and his ongoing pursuit of authentic Italian flavours in Western Australia. His commitment to honouring regional traditions, while adapting them thoughtfully for local diners, adds a meaningful depth to the Bellissimo experience. By Cam Allen

Dolce Bellissimo Shop 119 Claremont Quarter, Claremont Ph: (08) 9385 2914 www.dolcebellissimo.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

profile in Peru before moving to Italy and Spain to continue his career. As we know, South American chefs know their way around a fire. Unsurprisingly, the open plan kitchen features an Argentinian style wood-fired grill with local jarrah as the fuel source. Asked about working with local suppliers, Ru enthusiastically speaks about the supply chains he has established including, a 30-minute discourse on the genealogy of wagyu beef in Australia. Whew! I am getting hungry, time to eat. As I am shown to my table, Ru explains that the dishes at Cassia were designed to be shared and encouraged me to try out the Feed Me Menu, showcasing what Cassia is all about. The starters arrived with Oyster mignonette, together with Baked Half Shell Scallop with kombu butter and horseradish. The Albany rock oysters were cleanly shucked, sitting loose in the shell. After pouring the mignonette across the oysters, I tilted my head back letting the plump morsels slide free. They were creamy, indulgent and carried the flavour of the sea. The scallops were sweet and perfectly cooked, and the kombu butter provided a delicate, slightly sweet umami note enhancing the flavour of the scallops, while the horseradish offered a warm dimension to the dish. These dishes were paired with 2011 Ampersand Estate Sparkling Pinot Noir Reserve Cuvee (Permberton, WA) where its aging process delivered a longer, more complex taste profile of creamy blanched almonds with citrus notes to pair brilliantly with the seafood.

Cooking with fire L

ocated only a short stroll from the Fremantle Markets precinct, Cassia opened its doors just over a year ago. The décor is contemporary, featuring marble tiles, a smattering of pink marble table tops and black fittings, with light streaming in through the broad windows that surround the venue. There is an enclosed alfresco area that can be opened to invite the outside in. This area has a botanical feel with an abundance of climbing green vines with vibrant violet flowers. As I am seated in the alfresco area, I order a pre-lunch glass of Margaret River Cabernet Sauvignon and prepare to chat with Cassia co-owner Ru Teow about how their initial vision for Cassia has progressed. The discussion begins, but we backtrack slightly as Ru smiles and explains that Cassia is his first private venture and it is fittingly located

in Fremantle where his culinary journey began in 2007, doing banquet preparation and bar work at Fremantle’s iconic Esplanade Hotel. Since that time, he has been involved in every aspect of the industry that he is so clearly passionate about. We return to the vision for Cassia which included cooking with fire, developing a menu that excites the senses in its originality and working closely with key suppliers to show respect to, and draw the intrinsic best from the premium local ingredients that they produce. Ru confirms that cooking with fire remains a key focus and believes they are the only venue in Fremantle to be doing so. The menu has been developed with Head Chef Jeampierre Arnao and Consulting Chef Emily Jones, the 2024 WA Young Chef of the Year. Arnao was born in and started his career

The next offerings were a trio of the House Signature Bread with tallow butter; Duck Terrine with red marmalade, pistachio,

profile The main course trio of dishes were O’Connor Black Angus Sirloin with beef jus, accompanied by Brussels Sprouts with miso mustard and jalapeno dressing, and Potato Pave with Hall Suzette sauce. The beef was served sliced, showcasing a good sear and perfectly medium rare cook. The meat was prepared on the Argentinian-style grill over coals and was well-rested, tender and full of flavour with the jus offering a deep, rich finish. The charred Brussels Sprouts, served on a bed of tangy Dijon mustard worked well with the beef, while the layered creamy potato provided a balanced accompaniment to the rich beef flavours. Beef and potatoes, always a classic match. These dishes were accompanied by another from the Ampersand stable, the 2023 Ampersand Estate Shiraz (Frankland River, WA) which offered flavours of dark berries with some pepper and medium tannins, and was an excellent pairing to the steak. Dessert arrived; White Chocolate Brûlée and Mandarin Sorbet. The brûlée was rich and indulgent, its burnt sugar crust was brittle and had the perfect balance between sweet and bitter as a good toffee should. The sorbet was citrussy with the sweet and sour taste of fresh mandarins to cut through the richness of the brûlée. Seriously, you need to try this. As lunch drew to a close, Ru encouraged me to test his cocktail mixology skills with his original Citrus Martini. There is great balance in this cocktail featuring iced Flux gin, Bordiga Bianco vermouth and grapefruit bitters. To further enhance the burnt citrus notes, there was a segment of dehydrated grapefruit peel dropped in the bottom of the martini glass which slowly releases flavour as you drink. A great palate cleanser.

mushroom and brioche; and La Delizia Truffle Stracciatella with honey vinaigrette and hazelnut. The bread was light with potato adding extra fluffy texture and taste, while the whipped tallow butter was indulgent. It is easy to see why this is a customer favourite. The terrine was a flavour bomb featuring serious chunks of rich duck flesh and mushroom throughout. It came served with a jammy red onion marmalade and fresh pistachios offering the crunch factor. The third plate of creamy stracciatella carried just a hint

of truffle, while the slightly sweet vinaigrette provided perfect balance. The accompanying hazelnuts offered a contrasting, smoky flavour and crunchy texture. These dishes were matched with another offering from Ampersand, in this case, the 2023 Ampersand Estate Chardonnay (Pemberton, WA). This cool climate chardonnay, presented with a luscious nose of kiwifruit and a complex palate of creamy pear, with flint minerality finishing with crisp citrus and subtle oak. It paired particularly well with the stracciatella.

The menu at Cassia also features vegetarian and other dietary options. Be sure to check out their web page for upcoming events such as wine/food pairing and those showcasing local wine producers and other suppliers. By Chris O’Halloran

Cassia 3/45 Henderson Street, Fremantle Ph: 0438 795 582 www.cassiafreo.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

profile

A Festival of Food, Music, Art and Community I

nspired by the famous Glastonbury Festival in Somerset England, Glastonburys Bar & Kitchen in Northbridge reflects the festival’s traditions of hippie ethos with church pews and beautifully restored (and surprisingly comfortable), vintage wooden chairs, interesting hand-made tiles and vibrant artworks, and follows the principles of sustainability and recycling, using ecofriendly materials and locally sourced ethical ingredients. Creativity and community go hand in hand at Glastonburys in Northbridge. The bar and kitchen opened at the beginning of September 2025 and is rapidly gaining a reputation as a great place to eat, drink and

be merry, enjoy some live music, appreciate the artwork from local artists on the walls (yes, the paintings are for sale), play a game of chess, have a cocktail made to suit your individual taste, or just hang out for a while with a coffee or a beverage.

Hills, SA), which offset the sweetness of the pickles and the sweet but fiery mayonaise. The white wine also went well with the Seafood Marinara Linguine, a tasty mix of prawns, mussels, clams, tender squid and pasta with a chilli, tomato and garlic sauce.

We dropped in to sample some of the items on the comprehensive menu, which ranges from bar snacks to breakfasts and more

Breakfasts are proving to be very popular at Glastonburys and we enjoyed the house speciality of Steak, Egg and Chips – tender

substantial lunch, or dinner dishes including pasta, pizza, burgers, salads and mains.

porterhouse steak topped with a fried egg, and served with golden crunchy chips, a grilled tomato half, and a jug of delicious gravy. This would make a substantial breakfast, or a decent lunch or dinner. Alongside the steak we also had a fresh Caesar Salad (you can add chicken to this for an extra $4), and a

We started off with a bowl of savoury Truffle Arancini with aioli, shaved parmesan and salad leaves, and a plate of Fried Pickles with sriracha mayo, accompanied by a glass of 2024 Serafino Sauvignon Blanc (Adelaide

profile The Glastonbury Festival of Contemporary Performing Arts (commonly known as the Glastonbury Festival, or even Glasto) is a five-day summer festival of contemporary performing arts held in Somerset, England. It takes place on 1,500 acres of farmland and is attended by around 200,000 people, with a record 300,000 people attending the 1994 festival. Most festival staff are unpaid volunteers, who help the festival raise millions of pounds for charity. Leading pop and rock artists headline, alongside thousands of others appearing on smaller stages and performance areas.

Regarded as a major event in contemporary British culture, the festival is inspired by the ethos of the hippie counterculture of the 1960s, and the free festival movement. Mike Giacobino’s love for music and food inspired Northbridge’s Glastonburys Bar & Kitchen. Venues like Glastonburys support local musicians by offering opportunities to play as there are fewer venues for musicians to perform. These guys are giving back so please follow their social media page to see what is on.

glass of 2022 Serafino Shiraz (Adelaide Hills, SA), a sweet, smooth Shiraz which perfectly suited the steak. To finish off our meal, we tried the scrumptious Belgian Waffles with berry compote and lemon curd, and a Tiramisu Cocktail – a bit like an espresso martini on steroids, but made with dark rum instead of vodka, Frangelico and fresh coffee. Glastonburys is open seven days a week and there is always something going on. Sundays are for Chess Club, Tuesday is Songwriters’ night and Wednesday is Music Bingo or Quiz night. There is a happy vibe and plenty of creative energy in the place. Like the Festival which it is named after, it is a celebration of music, history and art. The food is a mixture of eclectic and traditional cuisine, reasonably priced and all dishes can be shared. Venue Operations Manager Alessio Sanseverilo, told us he spent seven years as a bartender in London, and his passion is creating cocktails. Just tell him what sort of flavour you like and he will make a bespoke cocktail just for you. Alessio’s favourite dishes are the Steak, Egg and Chips or the Steak Sandwich. By Georgina Goss

Glastonburys Bar & Kitchen 253A William Street, Northbridge Ph: (08) 9939 9029 www.glastonburys.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Elevated Food with Panoramic Views

ithout question, Fraser’s Restaurant has the best views in Perth. Located within Kings Park and Botanic Garden, the restaurant offers elevated, uninterrupted sweeping views over Perth CBD to the Eastern Hills and the meandering Swan River. Since 1993, General Manager and Executive Chef of the Fraser Group, Chris Taylor has stayed true to his ethos of let the produce speak for itself, while imparting meticulous care to each dish. Under his tuition, the day-to-day running of the Group’s restaurants has fallen to Operations Manager Will Roser and Chris’ son Curtis Taylor, who has taken on the role as Kitchens Operations Manager. We sat down with Will and Chris who confirmed that while the dishes change, the original ethos remains the same – let the great local produce speak for itself. We were shown to our table by Fraser’s Restaurant Manager and Sommelier Michele

Notici who presented us with our menus, explained the dishes and discussed wine options. Our entree of Yellowfin Tuna Tartare with black rice crisp and finger lime mayonnaise was packed with micro herbs, and the

finger lime mayonnaise provided a perfect accompaniment to this umami-laden dish. The dish was paired with the Henschke 2025 Peggy’s Hill Eden Valley Riesling (SA) which featured a white stone fruit and lemon zest nose, with a dry green pear palate, finishing with a crisp citrus – a very good match for the tuna. Next up was Stracciatella with tomato, basil, white balsamic and charred sourdough. The La Delizia stracciatella, while light, is indulgently creamy and is balanced by the acid and sugars in the trio of mini roma tomatoes. Basil oil adds a burst of colour and a herby background note to the dish. Paired with the 2025 Henschke Peggy’s Hill Reisling that added citrus flavours and highlighted the creamy textures of the dish. Our next dish was Chargrilled WA Octopus with taramasalata, roasted new potatoes and paprika peppers. The Fremantle octopus was served warm and nicely charred with a good

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We then tried marinated Beef Skewer with jalapeno chimichurri. The single beef skewer was presented with the chimichurri sitting on top. The marinated eye fillet was so tender it almost dripped from the skewer while the jalapeno really packed a good punch in the herby chimichurri sauce. Michele presented our next dish of Grilled Swordfish served with eggplant caponata, fennel and parsley oil. The swordfish steak was robust with a light crust top and bottom. The swirl of smoky and sweet flavours from eggplant, red peppers and onion within the caponata provided a perfect backdrop to the fish, while the crunchy fennel and parsley oil added to the flavour. The dish was matched with Beechworth’s Savaterre 2022 ‘Frere Cadet’ Chardonnay (VIC) which paired well amount of caramelisation. The fish roe base for the taramasalata carried extra seafood flavours through the dish, while the sweet and savoury red peppers lifted the flavour. The wine pairing was Porongurup’s 2023 Lowboi Chardonnay (WA). This chardonnay was an eye opener, exhibiting a fresh green apple nose with a vibrant, almost pineapplelike palate and vanilla nougat and citrus – another great match.

Chef Curtis Taylor delivered our final dish which is one of the most popular at Fraser’s – 30 Day Dry-Aged Stockyard Black Angus 850g Sirloin. I will admit, I did linger at the dry, aged meat cabinet as I made my way into the restaurant. The meat is cooked on the T-bone then cut away, sliced and served with the bone on the plate. Well presented, it was perfectly cooked medium on the outer edges and rarer towards the bone. The dish is served with jammy, caramelised onions,

earthy triple cooked potatoes and a red wine jus. The sirloin was paired with an Australian classic wine the Barossa Valley’s Yalumba 2021 The Signature Cabernet Sauvignon/ Shiraz (SA). The wine was smoky with tabac and cool mint notes, a long complex palate and big tannins that worked so well with the beef. Fraser’s Restaurant offers a combination of fine and alfresco casual dining options, which are perfect for business and family functions. It also caters for private dining and larger functions. Fraser’s also has the best views for the Australia Day fireworks. By Chris O’Halloran

Fraser’s Restaurant 60 Fraser Avenue, Kings Park Ph: (08) 9482 0100 www.frasersrestaurant.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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A New Vintage of Hospitality Next, the Smoked Pumpkin, brushed with miso yoghurt and roasted nori. Deeply savoury with whispers of smoke and spice, it finds harmony with a 2023 Ferguson Tempranillo whose gentle tannins pull the sweetness into focus. The Wedge Island Grilled Octopus shows pure craftsmanship – tender from slow poaching before meeting the grill, then dressed in warm nduja and saffron rouille. The sauce brings warmth and colour, a Mediterranean pulse that fits the valley’s rhythm. A sip of 2022 Merlot underscores its smoky edges and peppery finish.

here is a new energy stirring at St Aidan Wines in the Ferguson Valley. Under the thoughtful direction of new owners Jason and Fi Borgomastro, the boutique winery has been gently re-imagined, refreshed with family warmth, refined food and a renewed sense of purpose.

Just beyond it, the rammed-earth function space continues that understated elegance. Soaring ceilings and softly glowing chandeliers frame tables dressed with native flora. Rustic in material yet refined in mood, it reflects the Borgomastros’ knack for blending simplicity with sophistication.

The couple have taken on the beloved property with respect for its heritage, a clear vision for its future and revitalised the estate without disturbing its charm.

At the centre of St Aidan’s dining is the Trust the Chef menu, a rolling feast that arrives at an unhurried pace. It encourages conversation and discovery, a progression of dishes capturing both the chef’s technique and the region’s produce.

Outside, manicured lawns spill towards the foothills framing a natural playground where children explore freely and an amphitheatre doubles as a relaxed gathering space for picnics, live music and outdoor cinema. It is part of a growing calendar of family-friendly experiences, with the venue also hosting private events and celebrations. “It’s about creating a place where people can slow down, eat well and feel welcome,” says the guiding philosophy behind this new era, a sentiment that radiates through every detail, from the kitchen’s pacing to the table settings for couples, families and small groups alike. The dining room forms the heart of the experience, open, unhurried and filled with natural light from windows overlooking the bushland. It is the kind of space that invites lingering, long lunches that stretch into the afternoon, children playing outside while parents sip another glass of something local.

Chef Scott Savage, with nearly three decades experience, cooks with precision and patience. His food sits at the intersection of rustic honesty and refined execution – confident, generous and assured. The meal begins with House Bread, its burnished crust giving way to a soft crumb. Dipped in peppery Preston Valley olive oil and dusted with house-made dukkah, it is a simple start that sets the tone, unfussy, deeply satisfying and local at heart. The Prawn Po’ Boy follows – plump Shark Bay prawns layered in soft, house-made brioche. Crisp pickled shallots and lemon-dill mayonaise bring brightness, while a glass of 2022 Sparkling Chardonnay cuts through the brioche’s buttery crumb.

Dessert ends on a nostalgic note with a Chilled Apple and Custard Tart – buttery shortcrust and silken custard, topped with house-made cinnamon ice cream. It pairs beautifully with the estate’s Zena Liqueur Muscat, a dessert wine described as Christmas cake in a bottle – all spice, dried fruit and lingering warmth. The wines remain the backbone of St Aidan’s charm, elegant, fruit-driven expressions of the valley’s Mediterranean climate. Crisp whites sit confidently beside structured reds, each reflecting a philosophy of restraint and regional honesty. As the sun dips behind the Ferguson hills, St Aidan Wines feels poised, it is not reinvented so much as renewed. There is optimism in the air, a sense of continuity anchored by fresh ideas. The vines are the same, but the vision is new: food made to share, wines made to linger and a welcome broad enough for everyone. It is a new chapter for St Aidan Wines and one that promises to age beautifully. By Chef Michael Stock

The day we visited carried its own significance, coinciding with the 25th anniversary of Menu Magazine. The milestone lent quiet weight to the afternoon – a celebration of the people, places and producers who continue to shape Western Australia’s culinary landscape, St Aidan amongst them.

St Aidan Wines 754 Ferguson Road, Ferguson Ph: (08) 9728 3007 www.saintaidan.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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The New Place to be in Fremantle THE BEAUTIFULLY SEARED KANGAROO TATAKI IN PONZU IS TENDER AND NOT AT ALL GAMEY AND GETS A SPICY KICK FROM A CHILLI CRUNCH TOPPING On the day we visit, we are greeted by comfy padded chairs and sofas, and low, unobtrusive round tables making up a majority of the seating in the lobby-style space, with a tastefully muted colour scheme and tan flooring. In all, it is a modern yet warm fit-out. The kitchen is open, yet discreetly tucked away towards the back of the room, and the clientele is a mixture of low-key business meetings and well-dressed tourists. Our lunch gets off to a rousing start when we are presented with an arrangement of dainty dishes called Teishoku, which literally translates to ‘set meal’ in Japanese. Popular in Japan, teishoku is best known for providing a complete nutritious meal in one sitting. On this day, our set meal consists of wasabi and edamame guacamole with furikake; whipped gochujana spiced tofu with chilli crunch; a ball of salted plum and red bean dango (my favourite, with a perfect chewy consistency and just the right balance of umami); cucumber and shiitake pickle with toasted sesame and organic tamari; Ssamjang glazed eggplant (sweet and syrupy – another winner); and spinach and shimeji mushrooms poached in yuzu agedashi and an enormous puffed sesame cracker to help scoop up the assorted dishes, and a bowl of steamed rice. We were advised to hold off starting until our mains arrived. The Torched Ora King Salmon has been dry aged in-house and is fall-apart tender. One of Anglesea’s signature dishes, it comes with two dipping sauces – a zesty kimchi and white soy dressing, and a nori jam. A small side of fennel and pickled ginger salad makes for a perfect offset. The beautifully seared Kangaroo Tataki in ponzu is tender and not at all gamey – and gets a spicy kick from a chilli crunch topping. The 2024 Greywacke Sauvignon Blanc (Marborough, NZ) has a beautiful ripe, fruity finish that was a terrific match for the dishes.

oused on the ground floor of the new Garde Hotel complex opposite the Fremantle Oval is Anglesea. A modern JapaneseKorean fusion restaurant, it is the latest addition to the port city’s ontrend dining scene, thanks to hospitality gun Tim Buckton. Already part-owner of Emily Taylor, Gimlet, Sailing for Oranges and a string of hotels, Tim is clearly passionate about Fremantle.

For dessert, we sampled Kanmi (which means sweet in Japanese), a soft-serve ice cream wonder that is made in-house and is available in two flavours, a gooey matcha with black sesame maple syrup, topped with a sesame praline and clusters of popcorn smothered in a miso caramel sauce. Anglesea is open seven days a week, from 6:30am until late.

“Like everything we do in our restaurant and hotel business, there’s a connection to Fremantle,” he says. “We like to make Fremantle a whole destination and each of our venues tells a story. The name Anglesea is actually from a ship tied to Fremantle’s colonial past. We’re all about accessible good value where people will want to come.”

By Jenny Susanto-Lee “Comcater was very proud to be involved in working with the Anglesea team in specifying and designing the Mareno modular line of powerful cooking equipment. The space was a challenge, however, Mareno made this possible to suit the chefs' needs.”

Anglesea Bar & Dining Garde Hotel Cnr Parry & William Streets, Fremantle Ph: (08) 9239 3300 www.angleseafremantle.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

profile very tasty and would make a hearty breakfast or a great brunch or lunch dish, and perfectly matched with the 2024 Wildflower Rosé, Margaret River (WA). We finished our meal with the Espresso Panna Cotta, which was so pretty on the plate – a feast for the eyes as well as the tastebuds, and another tasty mix of flavours and textures that worked well together. The pannacotta was creamy and surrounded by creamy vanilla bean yoghurt, topped with fresh mandarin, strawberries, blueberries and passionfruit. This was a delicious way to end our meal and would make a delightful light breakfast or snack on its own. We chatted with Chef Robert Nixon, who told us that their best seller is the Big Breakfast, which is great value at around $25. Robert spent his childhood in the kitchen with Nanna and Mum, and has been a Chef for the past 25 years. This is his third year at That Plant Cafe, and he and his team have been nominated for multiple awards. Robert’s personal favourite dish is the classic Steak Sandwich – no frills, just good ingredients and done right.

Go Nuts For Plants I

t was a beautiful day for a drive in the country and that is how it felt as we headed out to Kelmscott. Blue skies, lots of trees, hills in the distance and hardly any sign of people or buildings. When we arrived at That Plant Café, my first impression was that it did not look all that special however, I soon discovered that the emphasis is on the quality of the food and drinks, not on the surroundings. When we entered, I was surprised to see how busy it was; it is popular with those in the know. Nearby the entry there is a set of shelves full of potted plants, flowers and coffee bags for sale. We were greeted enthusiastically by staff, shown to a table and asked if we would like a coffee to start with. A long Mac topped up was my choice to start the day and it was way better than I expected. Not your average cafe coffee. It is a custom designed blend from Rubra, exclusive to this cafe.

The crowd was steady throughout the morning and it is easy to see that it is a popular hub for the local community. Not surprising, given the genuine passion for quality and hospitality. By Georgina Goss

We started with an Acai Bowl drizzled with biscoff crumbs. It had lovely fresh flavours and lots of different textures – icy cold, smooth Acai, tangy blueberries, slices of fresh, sweet strawberries, creamy banana slices and the crunch of the granola and biscoff. We felt very virtuous having such a healthy and nutritious dish. We sampled the Thai Beef Salad next from the lunch menu. This is one of my favourite dishes and this did not disappoint – tender strips of grilled porterhouse steak on a bed of mesclun, carrot and red onion, garnished with crushed peanuts, crispy shallots and housemade dressing. We enjoyed this with a glass of 2024 Wildflower Rosé, Margaret River (WA) and could even be matched with a white wine or a beer. This was followed by the Potato Rosti, which was served with crispy bacon, onion and bacon relish, a poached farm egg, rocket, parmesan and citrus vinaigrette. This was

That Plant Cafe 2 Page Road, Kelmscott Ph: (08) 6290 2614 www.thatplantcafe.com Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

profile served in a terracotta pot, arrived piping hot and aromatic; the truffle amplifying the richness of cheese and garlic, and beautifully balanced by the 2022 Truffle Hill Chardonnay. Hand-made Salmon Ravioli followed, light yet luxurious with braised and pickled Swiss chard, and a sage beurre blanc that sings alongside the 2024 Truffle Hill Riesling. Then came the Confit Duck Leg, crispskinned and tender, served with renderedfat potatoes and a red-wine tomato sauce reminiscent of a bisque, lifted by julienned snow peas. Every pairing feels intentional, each plate a quiet conversation between chef, land and season.

Ode To Truffle And Terroir A

fter a seven-year hiatus, Truffle Hill has once again opened its doors to diners, marking a long-awaited return for one of Manjimup’s most iconic culinary destinations. The new restaurant signals a fresh chapter for the truffière, inviting guests to experience the region’s prized black Périgord truffle (Tuber Melanosporum) in its purest form, through a menu that celebrates seasonality, craftsmanship and the earthy luxury that defines the Southern Forests.

Manjimup. On the Truffle Hill property itself, oak and hazelnut trees stretch in ordered rows. The air carries its own perfume, earthy and faintly fruity, and stepping out of the car brings a surprising sense of calm. It is the kind of place that invites a deep breath, a stretch, and a quiet readiness for something special. Inside, the experience unfolds with precision and grace. Timber floors and high ceilings amplify the rhythm of service, while the walls, painted in neutral tones of hazelnut and shiitake mushroom, feature an artistic element that evokes the root systems beneath where truffles grow. At the helm is Michelin-trained chef Marine Faverais, whose French heritage infuses every plate with precision and quiet discipline. Her food is classic in foundation, modern in execution and grounded by a fierce commitment to local produce. The menu is an ode to both truffle and terroir – every dish featuring Tuber Melanosporum, yet never allowing it to dominate.

The road to Truffle Hill winds through forests and orchards, across rolling hills that give way to vines and farmland. The region feels distinctly rural, yet undeniably refined; a patchwork of vineyards, orchards and native forest that embodies the quiet abundance of

The Snails with Garlic Butter and Almond Parmesan Crunch exemplifies her approach; a dish reimagined with a crisp gratinated top, the snails themselves tender, buttery and meaty. Paired with the 2017 Truffle Hunters Reserve Sparkling Pinot Noir, it is a dish worth the journey alone. The Gruyère Soufflé,

Front-of-house is led by Rhiana Bermingham, whose team brings poise and personality to the room. Service is attentive without intrusion; confident, well-informed and unhurried. Questions about wine, produce or provenance are answered with ease and each course arrives with a sense of theatre and calm. It is hospitality that feels intuitive rather than rehearsed, enhancing the chef’s artistry rather than competing with it. From the dining room, the view stretches west over a broad dam and the undulating vineyard beyond, a landscape that mirrors what is in the glass and on the plate. Here, Truffle Hill tells its story through produce, wine and hospitality, through the whisper of the wind in the trees and the scent of the soil. Dining here feels like being let in on a secret, one that celebrates both simplicity and indulgence because there is a feeling of discovery in every course – a warmth, a welcome, a privilege to taste something so deeply of its place. Truffle Hill is not just about luxury; it is about connection to the land, the people and the rare, aromatic treasure that binds them together. By Chef Michael Stock The nutritional value of Tuber Melanosporum (black truffle) per 100g: Energy: 36.6 kcal Fat: 0.72g Saturated Fat: 0.1g Carbohydrates: <0.10g Sugars: <0.10g Protein: 6.20g Fibre: 2.40g Salt: 0g

Truffle Hill 490 Seven Day Road, Manjimup Ph: (08) 9716 1111 www.trufflehill.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Grace Under Pressure

then dipped into a tomato gel creating a visually impressive, delicately flavoured mouthful of lightness. House baked French butter croissant, Rosemary Biscuit with gruyére cheese, Shirred Egg Tart, and Aniseed Myrtle Corn Fritter with pico de gallo and avocado mayo, are just some of the grazing breakfast choices incorporating Chef Alin’s signature fusion. Or you may prefer The Maali’s Plated Breakfast with Truffled Scrambled Eggs, Lemon Ricotta Pancakes, a Nordic Breakfast Board or Miso Congee Bowl. Tart Florentine with goat cheese and onion jam can only be a win in the morning, and nothing showcases Western Australia’s bush bounty better than kakadu plum and pepperberry-spice in the Bush-Spiced Breakfast Tostada. There are three breakfast menus to choose from, each for a minimum of 30 guests, before we get to The Maali’s Conference menus which require a minimum of 15 guests for a half or full day package. Four menus and a beverage package offer discerning clients plenty of options. For lunch lovers of authentically crafted, fresh Italian, the Dalla Cucina menu will get your gnocchi and risotto fix fulfilled. Insalata di Zucca, Ravioli Montanara, Patate al Forno and Verdue Marinate alla Griglia can only be the language of deliziosa, or delizioso.

aali has several meanings depending on the culture. Significantly, it is a Noongar word for black swan, Western Australia’s State emblem.

There are two meeting rooms, Kwenda and Mandich, and both can be used as a theatre, board room, U-shape or cabaret and can accommodate up to 80 guests cocktail style.

Other menus include Mexican, Japanese, Canape, Formal Plated Menu, Plant Based – Buffet Style, Buffet, and the BBQ Pit Master for hard-core meat eaters.

Kimberley sandstone resonates with the tranquil, immersive vibe that the lovely gardens and natural light permeating interior spaces provides. Sparse minimalism ensures the event, not the event space is the focus, though weddings, parties, corporate functions and any other gathering will be remembered for The Maali’s tasteful opulence.

The Karak Room is a versatile space for conferences, workshops, stand-up cocktail parties or seated banquet lunches or dinners with a capacity for 200 guests, while the Tamar Room accommodates 40-100 guests. All rooms exude elegant charm with smartcasual to formal attire recommended and there is plenty of affordable parking nearby too.

Moffat worked with the client to ensure the equipment supplied to The Maali suited the sites’ specific requirements, along with reducing operational costs and the carbon footprint.

Several cavernous event spaces with adjacent outdoor courtyards featuring a medicinal moringa tree, are perfect for morning tea, lunch or dinner. The Maali is the main function room accommodating 180 guests banquet-style and up to 500 guests for cocktail if using the whole venue, or 375 guests in The Maali Room only.

Executive Chef Alin Gavril reflects the scale, simplicity and sophistication of The Maali event spaces with the menus he curates. Canapes, plated dinners and ‘stations’ are tailored to your preferences, and if the molecular Summer Tomato is anything to go by, nothing is impossible for Executive Chef Alin and his talented, indefatigable team. The Summer Tomato is filled with a panzanella heart, wrapped in a membrane of mozzarella,

You can also experience the joy of Chef Alin’s genius at the Zoo’s Habitat Café & Deck, where family and friends revive themselves before, during or after exploring Perth Zoo’s magnificent other habitats. We enjoyed the devilishly crunchy pork belly Urban Bao Bun, the towering Canadianinspired Huevos Benedicto on a sugar waffle slathered in saltbush hollandaise, and a perfectly wobbly, gooey poached egg upon generous swathes of avocado mojo verde. By Phoebe Sinclair

The Maali at Perth Zoo 16 Labouchere Road, South Perth Ph: (08) 9267 8000 www.themaali.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

profile diners. “The Feasting Board is all about generosity and good company,” says Ken. “It’s designed to bring people together over good food and a few drinks.” For something lighter yet deeply satisfying, the Moroccan Lamb is a standout and my personal favourite of the day’s choices. Tender shredded lamb mingles with curried cauliflower florets, brown rice tossed in a pomegranate dressing, resting on a bed of rocket and spiced almonds atop capsicum yoghurt. The balance of spice and texture is spot-on; vibrant, wholesome, and perfectly seasoned.

Pub Classics with a Modern Twist P

erched proudly on Fremantle’s historic High Street, The National Hotel is the kind of venue that embodies everything locals love about pub dining done right – heritage charm, generous serves and food with real heart. But under the steady hand of Head Chef Ken Deng, there is also something more; a modern sensibility that elevates familiar favourites without losing their comfort factor. Now in his fourth year at The National, Ken brings more than 20 years of culinary experience spanning hotels, steakhouses and resorts.

“For us, it’s all about creating a menu that feels both familiar and exciting,” he explains. “We want guests to find the dishes they know and love on the menu but also discover something new each time they visit.” His just-launched new season’s menu does exactly that, balancing hearty pub classics with creative, globally inspired dishes that still feel perfectly at home in Fremantle. Take the National Grazing Plate. A feast for two (or three) featuring generous wedges of Cape Naturaliste vintage cheddar, Tasmanian

double cream brie, soft seeded Turkish bread, and a colourful tumble of prosciutto, salami, olives, sundried tomatoes and pickled artichokes. It is exactly the kind of sharing platter that sets the tone for an afternoon well spent with friends and a glass of something cold. Then the Korean Chilli Chicken Wings, which deserve every bit of their crowd-pleaser status. Double-cooked for perfect crunch and coated in a sticky sauce of gochujang, soy and maple, they are “sweet, spicy and savoury all at the same time,” says Ken. Even for those who would not normally reach for wings, these are impossible to resist – messy, moreish and downright addictive with a cool sour-cream dip that cuts beautifully through the heat.

Pair it with a crisp 2024 Puiattino Pinot Grigio (Veneto, Italy) or a silky 2024 Amelia Park Trellis Cabernet Merlot (Margaret River WA) as we did, and you have yourself a satisfying and memorable meal. The drinks list offers something for every mood; local beers, wellpriced wines and classic cocktails, plus a kid’sfavourites menu for family dining. With three levels to explore: heritagechic Ground Floor Bar, relaxed Level One Restaurant with verandah seating, and the Rooftop Garden boasting 360-degree views to Rottnest, The National Hotel offers an experience for every occasion. In short, The National Hotel, open daily 11am until late, is a Fremantle icon that proves pub food can be both hearty and inspired. Chef Ken Deng’s menu captures the best of both worlds: comfort and creativity, served with a generous side of good vibes. By Leanne Casellas

The Feasting Board is the true showstopper. Designed for sharing (and perhaps a test of restraint), it is piled high with grilled Angus rump steak, Irish sausages, Cajun chicken breasts, halloumi, garlic bread and a trio of house dips, crowned with a bowl of crisp, golden chips. It is astoundingly good value and more than enough to satisfy four hungry

The National Hotel 98 High Street, Fremantle Ph: (08) 9335 6688 www.nationalhotelfremantle.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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WIN THE SERENITY PACKAGE AT GARDE VALUED AT $1,500 Escape. Reconnect. Unwind. Two nights stay in a Gus Premium room. Five-dish dinner for two at Emily Taylor. Complimentary continental buffet breakfast. Access to sauna and ice shower for 1 hour. 30-minute massage for each guest.

Visit www.gardehotel.com.au for more information. To enter please follow the instructions on the next page. 24

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Subscribe & Win WIN ONE OF THREE CAMERA ELECTRONIC $100 VOUCHERS Put your voucher to good use and print your winning image HUGE in our new lab facility at our CBD store at 2/324 Murray Street Perth (opposite Hugo Boss), or drop by our store at 230 Stirling Street where there is loads of parking. Simply drop a memory card or film into our Stirling Street store and we will organise the printing at Murray Street, and deliver it back to Stirling Street for collection. Visit www.cameraelectronic.com.au for more information.

To go into the draw to win any one of these prizes, all you need to do is subscribe to Menu Magazine using the form below; or send a picture of yourself at a café/restaurant; or send us a letter; or send us a receipt from one of our featured venues that you have recently been to. Feel free to enter as many times as you like. Good luck! How to Enter Name: Address: State:

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Win two tickets to Prawns at Sunset, an unmissable beachfront celebration at Mantarays as part of the Exmouth Wild Prawn Festival. Enjoy live music, ocean views and gourmet food stations serving Exmouth prawns in unforgettable ways. This signature event marks the start of prawn season with elegance, flavour and coastal magic. Enter now for your chance to experience Exmouth’s most delicious night of the year.

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Visit www.exmouthprawnfestival.com.au for more information. WIN 1 OF 10 DOUBLE PASSES TO THE SOUTH WEST BEER FESTIVAL VALUED AT $50 EACH The 2026 South West Beer Festival is back at the stunning Aravina Estate on 18 April and this year, is shaping up to be the biggest event yet. Get ready to explore 150+ local brews coming from Mandurah right down to Denmark, including one-off creations and, for the first time ever, a festival beer hand-crafted by the team behind the event, in collaboration with some of your favourite brewers. Beer lovers and brewers come together for a day filled with flowing drinks, delicious local food and epic music. Prefer something other than beer? There will also be an impressive selection of Aravina’s local wines, as well as cider and cocktail exhibitors to make it a day not to be missed. Visit swbeerfest.com.au for more information.

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o 1. Garde Serenity Package o 2. Camera Electronic gift voucher o 3. Prawns at Sunset Tickets o 3. South West Beer Festival Double Pass Please post your cheque or money order (made payable to Eyers RockET) and selection/s from entry checklist to Menu Magazine, P.O.Box 62 SCARBOROUGH WA 6922. Terms & Conditions 1. Instructions on how to enter, prize details and other information contained within the promotional advertisement form part of these terms and conditions. 2. Entries using the above original coupon, as well as photocopied versions of the above coupon will be accepted. 3. Entries close on Friday 3 July 2026. Winners will be drawn on Friday 10 July 2026. 4. The first entry drawn will be deemed the winner. 5. The prizes must be taken as supplied and cannot be transferred or exchanged for cash. Any additional costs or requirements involved are the responsibility of the competition winner. 6. If unclaimed, the prizes remain the property of the promoters. 7. Staff of Eyers RockET, Menu Magazine, their immediate families and associated agencies are ineligible to enter. Immediate family shall be deemed to include mother, father, son, daughter, brother, sister, husband or wife. 8. Menu Magazine, a division of Eyers RockET, accepts no liability for accident, loss, injury or damage to any individual or property arising out of or in conjunction with the competition, either during or after the competition. 9. A parent or guardian must accompany winners under the age of 18 years when claiming or collecting their prize. 10. Entry into this competition signifies acceptance of all terms and conditions. 11. The promoter’s decision will be final, and no correspondence will be entered into. 12. The promoter reserves the right to limit entry or amend terms and conditions if considered necessary.

coffee

Coffee’s Current Craze W

e have managed to fiddle with and fix beer, burgers and bubbles, now it is time to adulterate our favourite ‘C’ word... coffee. Key trends reflect consumers’ desire for a personalised coffee ‘experience’ driven by Gen Z’s prowess for departing from tradition to meet their needs. Younger consumers want coffee that is RTD (ready-to-drink), opening the floodgates to

what is being called the ‘Fourth Wave’, a readily accessible coffee culture wherever you are. And chill, despite iced coffee and nitro brews becoming a formidable competitor, our soy latte frappacinno with a twist is far from endangered. Research indicates sustainability, ethically sourced, specialty single-origin varieties and a growing appetite for health-conscious blends with ingredients such as collagen and mushrooms are on the move.

Health and wellness want to straddle caffeine as a carrier for edible herbs, plants and vegetables. Called adaptogens, they purport to help the body resist and adapt to stress, fatigue and other stressors by supporting the hypothalamic-pituitary-adrenal axis. Ginseng, Holy Basil, Rhodiola and Reishi mushrooms are just some examples of adaptogens. Nootropics are also being added. Nootropics are a chemical found in amphetamines such as Ritalin and Adderall, and are supposedly

coffee

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disease as temperatures warm and leaf rust spreads to higher altitudes, and the reduction of suitable land for coffee cultivation, threaten coffee’s future.

good for improving cognitive function, especially attention, memory, wakefulness and self-control – a turbo-charged coffee hit if ever there was one. And then there is ‘proffee’, a proteinsupplemented coffee stimulating the American coffee market and creating another one along the way – ‘functional-drinks’. Decaf already had a head start in the health and wellness domain, but is enjoying a resurgence and there is nothing new in plant-based milk to accompany your coffee experience of choice. The once Bohemian practice of drinking coffee, the crack equivalent in the 16th century has certainly evolved and at this rate, may only be available over the counter.

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Farce, fad or a full-on health kick experience, the reviews are mixed. So find out for yourself. Next time you visit your favourite coffee shop and need a health kick, ask if they are, or are considering, joining coffee’s collagen craze or better yet, ask for a protein coffee.

DECAF

Their Single Origin Columbian coffee beans have tumeric extract, Siberian ginseng, and collagen added. Woolworths, Priceline Pharmacy, Healthylife and Perth Health, as well as speciality health and supplement stores stock Beforeyouspeak’s wellness coffee range.

ORIGINAL

There are many impacts of coffee growing on the environment. Deforestation and habitat loss is just one. Intensive farming practices, transportation and processing, as well as water pollution, crop damage from rising temperatures and water deficits, pest and

So where in Western Australia can you explore this evolving coffee experience? Not too many places just yet. You can get nitro brews, and South Fremantle’s Roasting Warehouse can-chilled RTD’s on site.

TIAMO

Compostable pods, reusable cold brew bottles, sustainable packaging, fair trade, organic beans and zero-waste practices are the future, as the impact of coffee on the planet becomes clear. Reforesting plantations with native trees is creating a protective canopy reducing the need for irrigation and developing coffee varieties that can tolerate higher temperatures is proving crucial to secure crops into the future.

Drastic change needs to happen and it is just not so drastically. But the path to sustainable coffee practices has to start somewhere and we are witnessing the industry’s solution unfolding. It is not so much coffee’s impact on the climate, but the changing climate’s impact on coffee growing. It is a bit chicken and egg. An Intergovernmental Panel on Climate Change predicts significant reductions in suitable coffee-growing land and thus, a steep drop in coffee yields by 2050.

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beer

Hops Demystified

hey can be used wet or dry. Most come in pellets but occasionally, just the flowers fit the bill and according to the Germans, you cannot make beer without them. Hops are part of the holy trinity of brewing, a green cousin of the cannabis plant that started as a preservative and a bittering agent, before becoming the driving force behind the recent revolution within beer. They are probably the reason why you drink your favourite brew. Many craft beers you enjoy today would not have got to your lips without the explosion of experimentation in hops. In 1516 Bavaria, and later wider Germany, introduced a law stipulating a beer had to include just three ingredients - water, barley and hops. Yeast was added later, once it was identified, and the law ramained for almost 500 years. Hops were initially added to the brewing process a millennium ago when they were found to preserve the beer and were favoured by the emerging original master brewers in monasteries across Europe. The longer shelflife enabled beer styles to travel.

Heavily hopped stouts from England were shipped to Russia more than 200 years ago. A pale ale shipped from the United Kingdom to the Asian subcontinent in the 18th century by the British East India Company had stacks of hops to survive the journey. It was the genesis of the India Pale Ale. Hops were also developed with strong alpha acids that delivered a bitter finish to most beers. Initially grown wild, hop fields began to pop up in regions suitable for growing. And new varieties emerged. Many have since become a key part of the symphony of wellknown and much-loved beers. Saaz hops from the Czech Republic give an earthy and spicy tone to the region’s famous Pilsner Urquell. The famous Fullers London Pride relies on East Kent Goldings for a smooth and delicate bitterness. Even the development of Pride of Ringwood hops in the early 1960s, became a major boost for Australian beers such as Victoria Bitter and Coopers’ Sparkling Ale.

A little more than a decade later beer tastes began to change. The hop uprising started. It became a rebellion that transformed beer worldwide. Suddenly, hops were just as important for the aroma and flavour they imparted on the beer, than as an ingredient that can make a brew last longer. The development and promotion of Cascade hops in the United States in the early 1970s enabled Sierra Nevada in California to brew its world-famous pale ale which carried citrus, floral and grapefruit characters. That drop helped start the ‘craft beer revolution’ and prompted the wave of experimentation that excited the brewing industry during this generation. New hops,

beer

cultivated over years from existing varieties, emerged. In 2000, Yakima Chief Ranches in Washington State released Simcoe, which provided a piney and apricot taste. Citra hit the market in 2007 giving brewers a hop that imparted tropical fruit and melon flavours. These new hops supported the wave of US West Coast pale ales concocted by avant-garde craft brewers and those plying the trade at home. Sandy Ross, from hop specialists RossBrew, has spent a lifetime around the green cones and sources varieties from the US, Europe and New Zealand for the Australian market. He said the development of new hops prompted a change in approach by craft brewers. “Over the past 20 years we have seen homebrewers and small breweries be a bit different,” he said. “There were those who combined Centennial, Citra and Cascade hops to try to get that punchy flavour in their beers to make them stand out from what was on the market at the time. “Brewers thought they have got to take risks. Brad Rogers from Stone and Wood did. He threw in some Galaxy to his brew and created Pacific Ale. It became one of the biggest Australian beers of this generation.” Veteran Last Drop Brewery maestro Jan Bruckner retains a passion for the old-world hops. “Anything hops is exciting,” says Jan. “Whether it’s the big aromatic varieties that start with the letter C, their US Yakima Valley cousins or the classic European cultivars, I get equally enthusiastic about all of them.

“If I had to choose a favourite, though, it would be the traditional continental noble varieties such as Spalt, Saaz, Hallertau Hersbrucker and Spalter. These hops have proven themselves over centuries and I love how they complement, rather than dominate a beer. “Unlike modern IPA cultivars that burst with intense aroma, noble hops provide gentle bitterness and a refined, subtle bouquet that develops on the palate. “For me, the clear winner is Saaz. Combined with Spalt and Magnum, it showcases exactly what I love about these noble hops and our Last Drop Pilsner is a testament to their great taste.”

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Moore River Brewing Co’s Cindy King rates highly a hop that is renowned for its aroma and bittering qualities. “Our favourite hop is Columbus, without question,” Cindy said. “It’s a workhorse variety that delivers a clean, assertive bitterness alongside layers of citrus and spice.

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“We love how it performs across styles, providing backbone in our Moore River Brewing Co classic brews, like lager, and punchy aroma when used late or in dryhopping.

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“Columbus embodies what we aim for; beers with bold flavour, balance and character that lingers.”

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food certification, the global gold standard in sustainability. Five years later, it was certified again, a rare double recognition that reflects the rigorous science, monitoring and adaptive management underpinning the industry. And in March, the Exmouth Wild Prawn fishery will mark a major milestone, its decade of MSC certification. Ten years of independently verified, world-leading sustainable practice. Behind these achievements lies a commitment to constant improvement. Nets now include cutting-edge bycatch reduction innovations such as grids to allow turtles, rays and sharks to escape, mesh panels that help fish swim free and hoppers that gently return live bycatch to the ocean. Sea Harvest collaborates closely with researchers and the WA Department of Primary Industries and

Jewel in the Crown of Australian Prawns tand on the shores of the Exmouth Gulf at first light and you will understand immediately, this is no ordinary corner of Western Australia. The water is impossibly clear, a mirror to the vast desert ranges behind it and beneath its surface lies a thriving world of coral gardens, seagrass meadows and marine life found almost nowhere else. It is also home to one of the purest, most carefully managed prawn fisheries on earth.

Only around 25% of the fishery is actively trawled each year. Sensitive areas holding coral gardens, seagrass beds and sponge fields remain untouched. Exmouth’s fleet of six vessels that operate trips of roughly 22 days each, returns to port with each full moon closure, a natural pause that has long been part of the fishery’s rhythm. If it sounds unusually gentle for commercial fishing, that is because it is. And it has worked.

The Exmouth Wild Caught Prawn is not just another seafood product. It is a distillation of this place – its ecology, its rhythms, its people – and it has quietly become the jewel in the crown of Australia’s wild-caught prawn offerings.

In 2015, the Exmouth Wild Prawn fishery was awarded Marine Stewardship Council (MSC)

A FISHERY BUILT ON STEWARDSHIP, NOT EXTRACTION Exmouth’s prawn story began more than 50 years ago, when the Kailis family established their base in the Gulf. Today, that legacy continues through Sea Harvest, which owns 100% of the prawn licences in the Exmouth Gulf and continues to operate with the same ethos that shaped the fishery from the beginning: fish lightly, fish respectfully and protect the ecosystem that sustains both community and industry.

Regional Development (DPIRD) to trial new technology, monitor sensitive species and ensure that what is taken, traces the contours of what the ecosystem can sustain. This is seafood harvested with a conscience. And you can taste the difference. A PRAWN SHAPED BY PLACE To understand why chefs prize Exmouth Wild Prawns, you need only look at their environment. The Gulf is a remarkable meeting point between warm tropical currents and nutrient-rich desert runoff, a combination that produces prawns of exceptional texture, sweetness and clarity of flavour. Exmouth prawns have an unmistakable snap when cooked, a clean oceanic sweetness, and a versatility that sees them star in everything from raw dishes and crudos to wood-fired plates, pasta, grills, and South East Asian broths. Ask a local chef and they will tell you: these prawns do not need dressing up – they do the talking. It is a point of pride within the Exmouth hospitality community. Many locals who have worked on the vessels or at the processing base, known affectionately as K-Town, have grown up with the fishery as part of their lives. For them, serving Exmouth Wild Prawns is not just a menu choice, it is a celebration of the town’s history and identity. WHERE SEA AND COMMUNITY MEET Fishing and prawning has long been woven into the fabric of Exmouth: employing locals, supporting families and anchoring the rhythm of the town through decades of fishing

EXMOUTH WILD PRAWNS beer

It is also why the arrival of the Exmouth Wild Prawn Festival feels so right. A FESTIVAL FOR AUSTRALIA’S MOST EXTRAORDINARY PRAWN Launching in 2026, the Exmouth Wild Prawn Festival is poised to become one of Western Australia’s most distinctive regional food celebrations. More than just a culinary event, it is an opportunity for visitors to step inside the story of this place, to understand the science, the people, the pride and the environment behind every prawn. From the Welcoming of the Fleet as the trawlers return to port with the first catch of the season, to the Mantarays Ningaloo Beach Feast, the community celebration on the wharf and the Exmouth Prawn Trail, where eateries across town will serve a signature dish heroing the Exmouth Wild Caught Prawn, the festival will showcase the prawn in all its forms. seasons. The sight of prawn trawlers returning to port is as iconic here as the whale sharks and Ningaloo’s coral spawn. This close connection is one reason Sea Harvest remains fiercely protective of the local environment. When you live in a place as extraordinary as Exmouth, sustainability is not a corporate statement, it is a lived responsibility. “Touch the world lighter each day” is more than a mantra, it guides decisions from engineering to deck-based operations to community collaboration.

Crucially, it is also a platform to illuminate the values that define the fishery: sustainability, innovation and respect for land and sea. In a food culture increasingly shaped by transparency and provenance, the Exmouth Wild Prawn is a model for what Australian seafood can and should be.

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THE CROWN JEWEL OF WA’S OCEAN PANTRY Western Australia is blessed with some of the finest seafood in the world, but there is something singular about Exmouth Wild Prawns. They are a product of a landscape untouched by overdevelopment. A product of a fishery that has always valued tomorrow as much as today. A product of ingenuity, collaboration and care. Most of all, they are a product of Exmouth – a place where wilderness meets water, where community and industry intertwine, and where nature still sets the rhythm. In a world obsessed with the next new flavour, the Exmouth Wild Prawn reminds us of something essential: that the best food stories begin not in the kitchen, but in the place itself. And some places, like the Exmouth Gulf, create seafood worthy of a crown. By Louise Cashmore

sea-harvest.com.au 31

food

Modern Australian vs Fusion: What's the difference? G

one are the days of 'meat and three veg' being the staple of Australian ‘cuisine’. As a nation, Australians have embraced the diversity of what we have experienced on television from a plethora of TV chefs hailing from all corners of the globe, in our travels and in our back yards. Over the past 70 years or so, with wave after wave of immigration, Australia’s culinary identity has been a moveable feast lurching from one influence to another. Once defined by its British colonial roots, to the ubiquitous meat pie and simply throwing a 'prawn on the

barbie', it has evolved into one of the world’s most dynamic and diverse food cultures. Today, the term Modern Australian cuisine appears on menus from Margaret River to Melbourne, yet what exactly does it mean? And how does it differ from fusion cuisine? Modern Australian cuisine, or ‘Mod Oz’ as it has been called, is less about a strict set of ingredients or techniques and more about a philosophy. It reflects who Australians are now: global citizens living on an ancient land, surrounded by exceptional produce, influenced by migration from Europe, Asia,

the Middle East and beyond. It is not about combining cultures for novelty’s sake; rather, it is about effortless integration, an instinctive blending of flavours and ideas from the people who live here. At its heart, Modern Australian food starts with ingredients. Chefs champion freshness, locality and seasonality, drawing from a bountiful pantry that includes pristine seafood, prime lamb, native herbs and bush foods, tropical fruits and regional wines. You will see finger lime brightening a kingfish ceviche, lemon myrtle adding depth to a

You might see it in the subtle smokiness of native woods used in grilling, in sourdoughs that borrow techniques from both European and Indigenous traditions, or in a menu where kangaroo tartare shares space with handmade ravioli. It is food that tells a story about place and people; a celebration of diversity without labels.

soufflé, or Davidson plum paired with duck. But it is not just the ingredients that define this approach, it is the open-mindedness. A chef might borrow Japanese precision for plating, Italian respect for flavour, or a Thai instinct for balancing sweet, sour, salty and heat. The result is food that feels grounded in Australia yet informed by everywhere. So where does that leave fusion? The term, once fashionable in the 1980s and 90s, often referred to a deliberate, some could argue, forced – melding of disparate cuisines that had differing degrees of success. Think teriyaki pasta or wasabi mashed potatoes. Some choices were inspired, others were travesties. Fusion cuisine was exciting in its day, pioneering cross-cultural dining at a time when Australian palates were developing. But it could also feel contrived: two traditions ‘fused’ together, rather than allowed to evolve organically. Modern Australian cuisine on the other hand, is what happens after fusion has settled into everyday life. It is the mature phase of that culinary experiment, where boundaries have dissolved and influences have become instinctive. A Mod Oz chef does not set out to mix French with Thai or Greek with Japanese. They simply cook the way modern Australians eat, widely travelled, culturally curious and ingredient driven.

In essence, Modern Australian cuisine is not a hybrid. It is an evolution. It honours the land, embraces immigration and reflects a confident culinary culture that no longer needs to define itself by what it borrows, but by what it creates. It is an edible expression of modern Australia on a plate, fresh, fearless and adventurous. But let us see what those at the coal face have to say: “Modern Australian is just fusion’s natural progression,” said Gord Kahle, Head Chef, H&C Urban Winery in Fremantle. “Chefs all want to work with the best local, seasonal produce. Places like Western Australia throw us curveballs with traditional, non-traditional and native ingredients. This blending of ingredients and techniques has made it easier to create something truly Aussie that other parts of the world couldn’t achieve, like something as simple as locally sourced linecaught Pink Snapper crudo, Geraldton wax, macadamia and finger limes all from WA; Shark Bay to Pemberton.” "In my opinion, strictly fusion is two types of cuisine combined together, whereas Australian cuisine is combining a little of everything from many countries to match our fresh, readily available produce,” said David Brown, Head Chef, Exchange Hotel, Pinjarra. By Leanne Casellas

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food

From Paddock to People T

he humble farmers’ market has emerged as both a point of pride for regional producers and an experiential draw for shoppers. The Western Australian Farmers’ Market Association (WAFMA) sets the standard for authentic, grower-centric markets across the State, working to promote direct-to-consumer delivery of WA-grown farm food. WAMFA Chair Jenny Payet gave Leanne Casellas some insights. When was the Western Australian Farmers’ Market Association established and how has its role evolved? Established in 2013, a Commonwealth Department of Agriculture and Food Caring for Our Country grant allowed WAFMA to

incorporate, recruit members, develop a website and hold our inaugural meeting. WAFMA facilitates an informal network that serves as a communication link between existing farmers’ markets where we provide advocacy, resources, field enquiries and support start-up farmers’ markets. What is the scale of WAFMA membership, and what does the regional versus metropolitan breakdown look like? We have 21 farmers’ markets listed. The regional ones are Albany, Margaret River, Boyanup, Greenough and Gascoyne. The remaining are in Perth including outlying localities such as Toodyay and Mundaring. Listed farmers’ markets are those that aspire to align with the key principles of an authentic farmers’ market as per the Australian Farmers’ Markets Association (AFMA) Charter and definitions. Essentially, this requires the producer to sell directly to the consumer on market day. What membership trends have you seen over the past few years? Are numbers growing, stabilising or becoming more seasonal, and what’s driving these shifts? There is considerable interest in farmers’ markets and the critical role they have to

play in contributing to food security and a growing appreciation for local, fresh and seasonal produce. COVID exemplified this where farmers’ markets were permitted to continue trading. The Department of Health requirements on local governments across WA to develop Public Health Plans with a focus on nutrition, is currently contributing to an increased interest in farmers’ markets. There are always prospective farmers’ markets in the pipeline. What are the key benefits of WAFMA membership? We are an overarching organisation with a committee membership derived from nominated farmers’ markets. We’re available for guidance, advocacy or general information. We also offer this to start-ups. We have an informal digital network for members and a direct affiliation with AFMA. WAFMA is affiliated with the national peak body, the Australian Farmers’ Markets Association. Why is that connection important, and how does it strengthen the WA market landscape? There is a WA representative on AFMA to ensure consistency and integrity is maintained at a National level. AFMA has representation

community pride, and support social efficacy. Overall, farmers’ markets build customer loyalty which brings financial benefits for the stallholder. There is limited WA research that evidences this, however, studies over east do. We aim to explore new research opportunities for WA soon. The value of investing in WA farmers’ markets has been acknowledged by Department of Primary Industries and Regional Development with the recent launch of a grant scheme for existing and start-up farmers’ markets in WA. As the cost of living rises, how are farmers’ markets positioned to compete with, or complement, mainstream retail options?

on numerous national reference groups, submits discussion papers and ensures the voices are heard. Western Australia has just come through an unusually wet winter with more rainaffected weekends than average. How did this weather pattern impact farmers’ markets and your members across the State? Farmers’ markets promote seasonal varieties, so it is business as usual, while helping the consumer understand the value of supporting seasonal produce to support the farmer. Generally, farmers’ markets trade rain, hail and shine unless there is a significant risk factor, as produce still grows and must be turned over. From your perspective, what continues to draw Western Australians to farmers’ markets? What is the perceived value for the public and is that perception matched by real, tangible benefits? Farmers’ markets contribute significantly to the health and well-being of local communities, starting with improved mental health for both shoppers and stallholders with numerous benefits associated with a face-toface exchange. Then there are the significant health benefits of fresh local produce and they instil a sense of

There is an assumption that farmers’ markets cost more, when in fact, they do not. What the shopper gets is fresher, higher quality produce that will not turn in a day or two, and the satisfaction of knowing they have supported a local farmer. Less transport costs, less packaging, less mark-up. Shopper confidence can take some time to build up, however, farmers’ markets are also appealing due to the other benefits they bring to a shopping outing. Finally, what does the future look like for farmers’ markets in Western Australia? Where are the major opportunities for growth, and what is WAFMA prioritising over the next few years? The future is looking very positive. The biggest challenge may well be managing the increasing density of farmers’ markets across the Perth metro region where there are only so many producers to go around. We are also available to assist markets who find themselves with predominantly non-edible items, transition to an authentic farmers’ market. WAFMA will be offering ongoing advocacy for authentic farmers’ markets that are built with sound food provenance and integrity. The farmers’ market grant scheme will support this process across the three-year funding timeframe. By Leanne Casellas

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lifestyle IF DOGS BEHAVE, ALL CAFÉ, RESTAURANTS AND BARS ARE TECHNICALLY, DOG FRIENDLY, AS LONG AS YOU ARE HAPPY TO STAY OUTSIDE AND SIT Also a regular at Bread, Toffee leads a dog’s life where his companion Jane says it is one of their furvourite spots, and one of many they frequent in South Perth, including the Angelo Street Market. Today, they are enjoying the open spaces on Mends Street. Subiaco Council is supportive of fur-friendly frappés with shaded outdoor areas, water bowls, dog accessories and dog popsicles when things heat up with its Streets of Subi initiative. Cafe Melograno, Bark, Hole in the Wall Coffee, The Corner Store and Citizens of Brew-Ha are just a few happy havens for dogs.

A Dog’s Life P

awfect for everyone, the list of poochfriendly cafés is growing, with locals actively advocating for more puppy love with a latte. The Fremantle Animal Hospital is on a mission to make Fremantle more pet friendly with its ‘Pet Friendly Freo’ campaign, advocating for businesses to be more pet friendly and provides a window sticker for businesses to declare their fur-friendly allegiance. This Is Fremantle WA lists cafés and bars that welcome canines such as, Clancy’s Fish Pub, Funkee Monkee, Gesha Coffee Co, Lions and Tigers, and Little Creatures Brewhouse to name a few. Two Laughing Dogs on South Street even allows well-behaved lapdogs

indoors and has a very ‘doggy’ theme with cushions, statues, wall mural and toy basket just for dogs. Manager Paula Nieli says lactose-free Puppychinos sprinkled with fish flakes are a hit, and free, and there is a range of Waggles Dog Treats made with wholemeal flour, beetroot, ginger, cinnamon, egg, coconut oil and water. Over in Victoria Park, Oscar the Groodle is a café afficionado at Boston Brewing and Social Manner where he partakes in buckets of dog treats. His chauffeurs, chefs and tenants, Adrienne and Ian say Oscar’s appetite is often ruined after a day of dining al fresco. Enjoying the pet-friendly ambience of Bread in Como, Oscar’s having a dog day afternoon, lapping up pats and cuddles from total strangers.

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If dogs behave, all café, restaurants and bars are technically dog friendly, as long as you are happy to stay outside and sit. The only difference is what is on the menu – a potential for a thriving new market all proprietors could benefit from. Union Kitchen in Mindarie is one step ahead with its exclusive menus for dogs offering Mutt Shakes, Pupsicles and a Dogs’ Bark-Fast with sausage, bacon and scrambled eggs, topped with liver sprinkles. Just make sure you do not get your meals mixed up unless you like liver sprinkles. Some cafés observe less tolerance of fur near food as the pack mentality can cause a ruckus, which is why most cafés still only allocate outdoor seating for dogs. I was amazed to see so many dogs inside Little Wave in Scarborough. I guess that is what sparked the idea for this feature. They were all well behaved and surprisingly accepted by patrons. They also offer various treats and dishes for your pooch. One entrepreneurial business is The Treat Truck WA, the first food truck for dogs in Perth. Crocodile Feet, Cow Hooves, Chill Out Burgers and Christmas Pudding can be ordered online too and rumour has it, they frequent Rockingham’s pawshore. The Treat Truck is dog’s best friend.

Fremantle Animal Hospital’s website recommends acclimatising your pooch to café society before going in dog-tired. Socialising your dog before committing to regular outings helps minimise anxiety and avoid a dog-day afternoon. Trip hazards, customer conflict, allergies, not to mention sanitation, bacteria and parasites are all factors café owners and dog owners need to consider and take responsibility for, so Western Australia can lead the way as Australia’s most dogfriendly State.

@PEACHESFRESHFOOD

By Phoebe Sinclair

195 Hampton Rd, South Fremantle WA 6162 (08) 9430 5025 37

food

Sporting venues are lifting their food game Clubs and hubs that support sports which are played every day and all year round provide a constant stream of potential patrons for dining options. Similarly, sporting or community hubs that support multiple sports also provide a critical mass that drives demand. Think sports including lawn bowls, tennis and the new kid on the block, pickleball. This intensity of social networking drives its own demand for sharing food and beverages with friends and families. It would seem that many clubs, including the Doubleview Bowling Club are leasing their kitchens to professional catering companies, or hosting high-quality pop-up events such as food trucks on a regular basis to satisfy patron demand. To explore this trend further, I stepped boldly into these communities in search of higher dining options.

s I take my first sips of a medium bodied Margaret River Cabernet Sauvignon my dinner arrives. Roast pork belly, white beans, kimchi, guanciale and red cabbage. My knife melts through one of the most succulent, tastiest pork bellies I have ever eaten. The crackling is golden, savoury and crunchy. Braised red cabbage and kimchi sit alongside the pork, with the pickled fermented Korean cabbage offering respite from the rich pork flavours. This all sits atop a white bean tomato stew flavoured with smokey guanciale, reaffirming the strong pork theme. This dish is a flavour bomb and I sigh with pleasure.

My next port of call was Grounded Café located at the North Shore Community Hub in Kallaroo where tennis and pickleball games are underway. A Pilates class warms up on the lawn area adjacent to Grounded Café. There is also a private gym located upstairs. I am here for breakfast and select the fun-titled dish Googie Eggs which includes scramble, fried or poached eggs on seeded sourdough, smashed avocado with a balsamic glaze and greens garnish. I chose the poached eggs option with a side of bacon and ordered a traditional long macchiato. Glancing around I notice some notable politicians are meeting for coffee.

I lift my eyes from the plate long enough to take in the manicured rolling lawns and remember that I am not sitting at one of the meat lover palaces on St George’s Terrace where meat rules supreme, I am having dinner at The View Bar & Kitchen located inside the Doubleview Bowling Club. It is a Wednesday evening and Glenn McCue and his team from Jujube Dining are busy serving a line of hungry patrons in their twice weekly Bistro Nights pop-up gig. Doubleview Bowling Club is a long way from the Michelin-starred restaurants in Dublin where Glenn started his career. He explains that in addition to the Bistro Nights, there is a heavy demand for catering at the club for all types of corporate and family events. I am researching a growing trend sweeping across Perth. There is an increasing number of kitchens at sporting and community venues who are lifting their game with the dishes they offer to patrons. Do not get me wrong, I love a parmy or a burger as much as the next person, but sometimes you just yearn for something a bit more than these staple offerings. As far as sport clubs go, golf clubs have led the way with superior dining options. Good examples of this are the Alcove Restaurant and the other restaurants at Joondalup Resort Hotel featured in Menu Magazine Issue 38, and Birdie Restaurant at the Links Kennedy Bay in Issue 33.

Breakfast arrives as I catch up with Community Hub President Len Collier and I comment on the amount of activity underway for a midweek morning, both sporting and dining. Len explains that members demand more these days and enjoy having options in both exercise activities and dining. He proudly adds: “As with liquor licences, food and dining facilities can offer an additional revenue stream for clubs to assist in reducing membership fees. They also help to build community within the area.” As a lunch option I chose Scarborough Sports and Community Club which describes itself as a multi-purpose sporting, social and entertainment club. It is a Saturday and, as I walk in, I notice bowlers

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mingling with cricketers as well as family groups. The Firebrick offers an array of dishes including Moroccan Chicken and Korean Pork Belly, however I chose the Slipper Lobster and Prawns Pasta. The dish arrives with a half a Moreton Bay Bug in the shell sitting atop spaghetti with half a dozen king prawns. The pasta is flavoured with a sauce made from white wine, parsley and a nice belt of green chilli. I next travel to the Joondalup Sports Association (JSA), home to the Joondalup City Football Club (Soccer), Joondalup Districts Cricket Club and Joondalup Bowling Club. The Big Bites Kitchen is run by Big Bites Caterings owner and Head Chef, Gurpreet (aka Gary) Singh whose culinary career began working in New Delhi for the Oberoi Group which operates luxury hotels and river cruise ships. Gary immigrated to Australia in 2009 and began working in a number of restaurants including, as part owner of Bay Bay’s on Scarborough. Moving to JSA and forming Big Bites Catering 18 months ago has given Gary business and creative freedom as sole owner. He explains that the key to success at JSA is flexibility and being able to meet a mix of members’ expectations, sometimes at short notice. The Big Bites Kitchen caters for up to 100 people by offering a bain-marie featuring curry options, biryani rice and pappadums, or summer seasonal options, such as an outdoor charcoal barbeque grill night and varying cuisine choices such as Char Sui Pork Ribs. Since taking over Gary has refreshed the menu four times to keep things interesting. So next time you are wondering where to meet with friends for a drink or dinner, why not consider your local sporting club. Additionally, keep an eye out for upgraded dining facilities at Mineral Resources Park in Lathlain, where the West Coast Eagles have partnered with Restaurant Associates to oversee event and dining operations. This collaboration includes revitalising the Next Cup Café for game day patrons and the general public. By Chris O’Halloran

Available at Cafés, Restaurants, Independant Grocers, IGA’s and Farmer Jacks Check our website for other products www.cirfinefoods.com.au T: 0417 994 142

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industry

Chefs on the Rise through an incentive programme and now, around 20 years later, I’m still doing a similar thing. We now have four apprentices from HGT working across our venues, and we’ve also got a number of traineeships underway. So, I’ve had plenty of connection with HGT over the years and we continue to work with them today. They’ve been great for us, really good.” Another HGT graduate making his mark is Josh Vears, who completed a chef apprenticeship with HGT back in 2007. Josh is now head chef at the Stirling Arms Hotel in Guildford. He has also been the chef mentor of HGT’s Youth Skill Showcase for around eight years. “I studied commercial cookery with HGT around 18 years ago,” says Josh. “I qualified as a chef and continued to work in Western Australia as a chef, and have actually stayed in Perth for my whole career. I moved onto a restaurant called White Salt in Sorrento, which is now closed.

his year, the team at Hospitality Group Training (HGT) are celebrating 41 years in the business, a massive accomplishment in anyone’s language. Specialising in hospitality and tourism education, training, apprenticeships, traineeships and employment, the not-for-profit industry stalwart has been the go-to training venue for decades, giving aspiring chefs, apprentices and hospitality professionals of all ages and demographics, the tools to enter the hospitality profession with a demonstrable level of expertise. In recent years, there has been an uptick of more mature students joining the training institution, proving that learning and upskilling can happen at any age level. Since its inception in 1984, HGT has provided an enormous range of services that include apprentice and trainee recruitment, hospitality and tourism training, support and advice. In turn, this has enabled its graduates to access myriad pathways to success, often in some of Perth’s most iconic eateries such as,

restaurants from the Fraser's Group, Emily Taylor and Sandalford Wines. Group training is a major component of what HGT offers, which involves placing trainees and apprentices with host employers which gives them an extra level of mentorship during their studies. To date, more than 100 of these worthwhile hosts currently support 25,000 trainees and apprentices around Australia. Tim Buckton is one such success story, rising from a traineeship through HGT with the former Kings Perth Hotel 20 years ago, to becoming one of Perth’s top hospitality professionals. Tim now has a string of successful Fremantle restaurants and hotels under his belt as a part-owner, which include Emily Taylor, Gimlet, Sailing for Oranges, Warders Hotel, Garde Hotel and Anglesea. “HGT provided all on-site training for me at the Kings Hotel, and that’s where I established myself in the hospitality industry,” says Tim. “And I fell in love with the sector. HGT gave me all the skills and training I needed

“I only joined the Stirling Arms in August. It’s been really good. Currently I have two HGT apprentices working with us – we’d really struggle without them. It’s great having juniors in the kitchen as they’re willing to learn and adapt in busy environments. It also helps them understand the different avenues that they can take in their career once they graduate”.

industry A chef apprenticeship is approximately three years, with the beauty of HGT being that students are encouraged to work across multiple venues during the course of their apprenticeship. “This flexibility means they’re not just tied down to one employer, which I think is the best thing for people to be able to see what different kitchens are like,” says Josh. “HGT really is a great company to be affiliated with, and I’ve been affiliated with HGT for pretty much my whole career. It’s been awesome helping to mentor and train the kids through their Youth Skills Showcase.” In addition to its apprentice and training programmes, HGT also hosts a popular Annual Awards night, which is a highlight on the social calendar for the hospitality industry. Each year, the sector comes together to celebrate and recognise the outstanding skill, creativity and perseverance of Western Australia’s apprentices, trainees and schools. HGT works hard to ensure that each award presented strives to honour not only individual achievement, but the shared passion that drives the hospitality community.

Nowadays, HGT’s commitment has moved beyond its original training roots, extending out to include mentorship and growth opportunities for its student body. Its mission remains unchanged – to inspire, educate and empower those who are looking to shape the next chapter of WA’s culinary story. Through partnerships with local schools, government organisations (such the Department of Justice) and a wide network of employers, HGT continues to create exciting, meaningful experiences that are opening doors for the next generation. By Jenny Susanto-Lee

awards

A Celebration of WA Hospitality at Gold Plate Awards W

e love to celebrate the Gold Plate Awards. It is a chance for the hospitality industry to see how they fare by putting themselves in the spotlight to be judged. The 59th Gold Plate Awards brought together 500 guests at Crown Towers Ballroom in October for a night of celebration, connection and well-earned recognition. Hospitality professionals from across WA gathered to celebrate and reward venues that continue to deliver an excellent dining experience. “This event is a chance to pause and applaud the incredible work happening across our industry,” Catering Institute President Vicki Mayell said. “It’s always inspiring to see the passion and dedication that drives WA hospitality.”

RESTAURANT/CAFE WITHIN A TAVERN/ PUB WINNER – Rose & Crown Hotel, GUILDFORD Bailey Brewing Co, DUNSBOROUGH Bailey Brewing Co, SWAN VALLEY Boundary Island Brewing Co, MANDURAH Empire Bar, LATHLAIN The Odin Tavern, BALCATTA BEST COFFEE SHOP WINNER – Finlay & Sons, INGLEWOOD Coco Belle Espresso Bar, MT PLEASANT Luna n Soul, QUINNS ROCKS That Plant Café, KELMSCOTT

LICENSED ASIAN WINNER – Nobu, BURSWOOD Arirang Korean BBQ, KARRINYUP Kitsch Bar, LEEDERVILLE UNLICENSED ASIAN WINNER – Dusit Cottesloe, COTTESLOE Paste Thai, ARDROSS Mai Thai, ALFRED COVE Delhi 6 Authentic Indian Restaurant, CANNING VALE Lal Qila, MORLEY

AWARD HIGHLIGHTS •

Prix d’Honeur: For venues winning three consecutive years and showing a fourth

•

Premier’s Award: Presented by Hon. Don Punch MLA to Nobu, Burswood recognised for consistent excellence

•

Chair of Judges Award: Presented to Lime 303, Albany for regional creativity and standout hospitality.

This year marked the return of the WA Bartender of the Year after a 17-year absence. Held at Pourhouse – Stories, the event saw finalists complete a written test and craft two signature cocktails, with Dilmah Tea Elixirs as the inspiring ingredient.

BEST PIZZA – METRO BEST HIGH TEA WINNER – Stewart’s Restaurant, UPPER SWAN Chapels on Whatley, MAYLANDS The National Hotel, FREMANTLE C Restaurant, PERTH

WINNER – Ischia on Claisebrook, PERTH Swings & Roundabouts, YALLINGUP Nonna’s Pizzeria E Cucina, SOUTH FREMANTLE Exchange Hotel, PINJARRA Old Courthouse, FREMANTLE Bistro Bellavista, EAST PERTH Sandalford Wines, CAVERSHAM Italian Forchetta, CANNING VALE

Here are your winners …

PRIX D’HONEUR Arirang Korean BBQ, KARRINYUP – New Wave Dining Silks, Crown Resort, BURSWOOD – Licensed Chinese BEST LICENSED CAFÉ WINNER – Chapels on Whatley, MAYLANDS Skeetas, GERALDTON HangOut on 20 Preston, COMO Wood & Stone Café, MANDURAH UNLICENSED CAFÉ WINNER – 8 Yolks, SUCCESS Luca Café, JOONDALUP Coco Belle Espresso Bar, MT PLEASANT Luna n Soul, QUINNS ROCKS Finlay & Sons, INGLEWOOD

LICENSED INDIAN WINNER – Punjab Indian Restaurant, INNALOO Spice Town, INGLEWOOD Sea Spice, QUINNS ROCKS Copper Chimney, SOUTH FREMANTLE Stonewater Indian Restaurant, MT PLEASANT

EXCELLENCE IN HEALTH WINNER – Rambla on Swan, SOUTH PERTH Elliott’s Steakhouse, MARGARET RIVER Blue Manna Bistro, DUNSBOROUGH Sandalford Wines, CAVERSHAM Wise Wines, EAGLE BAY RT Café & Restaurant, GERALDTON

awards FRESH PRODUCE AWARD

BEST BREWERY

WINNER – RT Café & Restaurant, GERALDTON

WINNER – Phat Brew Club, WEST PERTH

La Bastide, SHENTON PARK Elliott’s Steakhouse, MARGARET RIVER Rambla On Swan, SOUTH PERTH Silkwood Estate, PEMBERTON Sandalford Wines, CAVERSHAM Wise Wines, EAGLE BAY

Bailey Brewing Co, SWAN VALLEY Boundary Island Brewing Co, MANDURAH

TAPAS/SMALL BAR WINNER – Wharf Restaurant - Sanbashi Izakaya, BROOME Wood & Stone Café, MANDURAH Kitsch Bar, LEEDERVILLE Fiorita Wine Bar & Restaurant, KARRATHA

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

EUROPEAN/MEDITERREAN DINING

WINE LIST OF THE YEAR

WINNER – Modo Mio, Crown Resort, BURSWOOD

WINNER – Bistro Guillaume, BURSWOOD

La Bastide, SHENTON PARK Madeleine on Beaufort, HIGHGATE RESTAURANT/CAFÉ WITHIN A WINERY METRO WINNER – Pinelli Estate Restaurant, CAVERSHAM Darlington Estate, DARLINGTON

WINNER – C Restaurant, PERTH La Bastide, SHENTON PARK Madeleine on Beaufort, HIGHGATE EUROPEAN/MEDITERREAN DINING – CASUAL WINNER – Alba – Stories, PERTH Nonna’s Pizzeria E Cucina, SOUTH FREMANTLE The Vault Restaurant, KALAMUNDA Fiorita Wine Bar & Restaurant, KARRATHA Italian Forchetta, CANNING VALE Ischia On Claisebrook, PERTH SEAFOOD DINING WINNER – Art of Seafood, EAST PERTH Wharf Restaurant, BROOME Pearl On the Point, EAST PERTH SEAFOOD DINING - CASUAL WINNER – The Cray Seafood & Grill, BELMONT

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awards FAMILY DINING – METRO

WEDDING SMALL

LICENSED DINING – METRO

WINNER – Bailey’s Brewing Co, SWAN VALLEY

WINNER – Novotel Vines Resort, THE VINES

WINNER – La Bastide, SHENTON PARK

Sandalford Wines, CAVERSHAM

Rambla On Swan, SOUTH PERTH HangOut On 20 Preston, COMO Madeleine On Beaufort, HIGHGATE

Birdie Restaurant, PORT KENNEDY The Hangar, MAYLANDS Sandalford Wines, CAVERSHAM Pasta In the Valley, CAVERSHAM

CORPORATE WINNER – Perth Convention and Exhibition Centre, PERTH Heyder & Shears, EAST PERTH Sandalford Wines, CAVERSHAM

LICENSED DINING – REGIONAL WINNER – Blue Manna Bistro, DUNSBOROUGH WINNER – Bali Hai Café & Restaurant, BROOME Lime 303, ALBANY Elliott’s Steakhouse, MARGARET RIVER

FAMILY DINING – REGIONAL WINNER – Rustlers Steakhouse & Grill, ALBANY Bailey Brewing Co, DUNSBOROUGH Swings & Roundabouts, YALLINGUP Exchange Hotel, PINJARRA

TOURISM RESTAURANT – REGIONAL WINNER – RT Café & Restaurant, GERALDTON Wise Wines, EAGLE BAY Boundary Island Brewing Co, MANDURAH Swings & Roundabouts, YALLINGUP El Toro, MARGARET RIVER Silkwood Estate, PEMBERTON TOURISM RESTAURANT – METRO WINNER – Sandalford Wines, CAVERSHAM

STEAKHOUSE/BBQ OR GRILL

Pasta In the Valley, CAVERSHAM Birdie Restaurant, PORT KENNEDY

WINNER – Elliott’s Steakhouse, MARGARET RIVER

NEW RESTAURANT

El Toro, MARGARET RIVER Georgy Scott’s Smoke & Grill, ALBANY Jawhara Moroccan/Mediterranean Restaurant, PALMYRA BEST BREAKFAST – REGIONAL WINNER – Wood & Stone Café, MANDURAH BEST BREAKFAST – METRO WINNER – Swell Mullaloo Beach, MULLALOO Bailey Brewing Co, SWAN VALLEY Luca Café, JOONDALUP Coco Belle Espresso Bar, MT PLEASANT Finlay & Sons, INGLEWOOD HangOut On 20 Preston, COMO That Plant Café, KELMSCOTT MODERN AUSTRALIAN DINING WINNER – Sandalford Wines, CAVERSHAM Lime 303, ALBANY RT Café & Restaurant, GERALDTON VENUE CATERER’S AWARD WEDDING WINNER – Sandalford Wines, CAVERSHAM Heyder & Shears, EAST PERTH

WINNER – Madeleine on Beaufort, HIGHGATE WINNER – Karla – Stories, PERTH Bailey Brewing Co, DUNSBOROUGH The Hangar, MAYLANDS Nonna’s Pizzeria E Cucina, SOUTH FREMANTLE Georgy Scott’s Smoke & Grill, ALBANY LICENSED CASUAL DINING – METRO WINNER – Sandalford Wines, CAVERSHAM Ischia On Claisebrook, PERTH Swell Mullaloo Beach, MULLALOO Birdie Restaurant, PORT KENNEDY Old Courthouse, FREMANTLE LICENSED CASUAL DINING – REGIONAL WINNER – El Toro, MARGARET RIVER Bailey Brewing Co, DUNSBOROUGH Skeetas, GERALDTON Boundary Island Brewing Co, MANDURAH Swings & Roundabouts, MARGARET RIVER Exchange Hotel, PINJARRA Luce Bar E Cibo, KARRATHA Fiorita Wine Bar & Restaurant, KARRATHA

FORMAL CONTEMPORARY WINNER – Bistro Guillaume, Crown Perth, BURSWOOD La Bastide, SHENTON PARK Sandalford Wines, CAVERSHAM C Restaurant, PERTH FRONT OF HOUSE EXCELLENCE AWARD WINNER – Damien Speyer – Rambla on Swan, SOUTH PERTH Ben Hoang – Karla – Stories, PERTH Manuela Morales – Ischia on Claisebrook, PERTH Lucas Hawke – Wood & Stone Café, MANDURAH WA BARTENDER OF THE YEAR Next Generation Winner Genevieve Adlam – Somewhere in the Park, VICTORIA PARK PROFESSIONAL Sujit KC – Lucky Chan’s Laundry & Noodle Bar, NORTHBRIDGE CHAIR OF JUDGES AWARD WINNER – Lime 303, ALBANY PREMIER’S AWARD WINNER – Nobu, BURSWOOD Anyone interested in entering for the 2026 awards, please email: info@cateringinstitute.com.au or go to www.cateringinstitute.com.au for an entry form. By Scott Arnold-Eyers

SUPPORTING WEST AUSTRALIAN HOSPITALITY THROUGH MENU MAGAZINE FOR OVER 10 YEARS

Art of Seafood

Good Company

Flight Club

Hilton Garden

Arancini Man

Phat Brew Club

Indigo Bay Catering & Events

Wild Hop Brewery

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awards

CONTEMPORARY AUSTRALIAN RESTAURANT Sponsored by Entertainment WINNER – Sandalford Wines, CAVERSHAM Darlington Estate Restaurant, DARLINGTON Fiorita Wine Bar & Restaurant, KARRATHA

Blue Manna Named Restaurant of the Year R

estaurant & Catering Australia (R&CA) announced the winners of the 2025 Restaurant & Catering Hostplus Awards for Excellence for Western Australia, celebrating the achievements of the State’s most outstanding restaurants, cafés and caterers. The awards ceremony took place at Sandalford Estate in Caversham and welcomed over 250 of Western Australia’s hospitality professionals. It was a night that recognised the talent, commitment and creativity driving the local food scene forward. R&CA CEO Suresh Manickam congratulated all winners and finalists for their efforts. “These awards recognise the hard work and high standards that define hospitality in Western Australia,” Mr Manickam said. “The industry continues to lead with strong venue operations, quality food and service, and passionate people at the helm.” Long time supporter of Menu Magazine, Blue Manna took out the award for Western Australia Restaurant of the Year, while Sandalford Wines took out Caterer of the Year, and Ischia on Claisebrook took out Casual Dining of the Year.

ASIAN RESTAURANT Sponsored by Uber Eats

FAMILY DINING Sponsored by OneMusic Australia WINNER – Naked Apple Cider House, KARRAGULLEN Arirang Korean BBQ, KARRINYUP Handasydes Strawberries Café, ALBANY Jawhara Moroccan/Mediterranean Restaurant, PALMRYA Pasta In The Valley, CAVERSHAM Sandalford Wines, CAVERSHAM INDIAN RESTAURANT Sponsored by Uber Eats WINNER – Chakra Restaurant, INGLEWOOD

WINNER – Acqua e Sale, NORTH PERTH

Arirang Korean BBQ, KARRINYUP Mai Thai Restaurant, ALFRED COVE Pearl on the Point, EAST PERTH Ramen Samurai, EAST VICTORIA PARK

Finlay & Sons, INGLEWOOD Luna n Soul, QUINNS ROCKS

Ischia on Beaufort, HIGHGATE Ischia on Claisebrook, PERTH Meninas Grill, HIGHGATE

ITALIAN RESTAURANT Sponsored by Gallagher

WINNER – Emily Taylor, Warders Hotel, FREMANTLE

WINNER – Little French Nest, FREMANTLE

WINNER –- La Bastide, SHENTON PARK

Alfresco Indian Cuisine, MANDURAH Copper Chimney, SOUTH FREMANTLE Sea Spice Indian Restaurant, MINDARIE Stonewater Indian Restaurant, MOUNT PLEASANT

RESTAURANT AWARDS

BREAKFAST RESTAURANT Sponsored by Hostplus

EUROPEAN RESTAURANT Sponsored by Alsco Uniforms

Catalano Family Kitchen, HIGHGATE Ischia on Beaufort, HIGHGATE Ischia on Claisebrook, PERTH CAFÉ DINING Sponsored by Hostplus WINNER – Finlay & Sons, INGLEWOOD Bistro by the Dam, JARRAHDALE Handasydes Strawberries Café, ALBANY Skeetas Restaurant, GERALDTON

PIZZA RESTAURANT Sponsored by Coopers WINNER – Ischia on Claisebrook, PERTH Acqua e Sale, NORTH PERTH Ischia on Beaufort, HIGHGATE

RESTAURANT IN A WINERY Sponsored by Entertainment WINNER – Darlington Estate Restaurant, DARLINGTON Pinelli Estate Restaurant, CAVERSHAM Sandalford Wines, CAVERSHAM SEAFOOD RESTAURANT Sponsored by Menu Magazine WINNER – Blue Manna Bistro, DUNSBOROUGH Kickin’Inn, PERTH Mr Walker Restaurant, SOUTH PERTH Oyster Bar Elizabeth Quay, PERTH SPECIALTY RESTAURANT Sponsored by OnTheMonee WINNER – Market Eating House, BUNBURY Jawhara Moroccan/Mediterranean Restaurant, PALMRYA Picada, PERTH Rustico at Hay Shed Hill, WILYABRUP UMA Restaurant, PERTH STEAK RESTAURANT Sponsored by Alsco Uniforms WINNER – Sentinel Bar & Grill, PERTH 6HEAD, PERTH Angel Falls Grill, PERTH

Compass Group – Presbyterian Ladies’ College, PEPPERMINT GROVE TWG – St Hilda’s Anglican School for Girls, MOSMAN PARK EVENTS CATERER Sponsored by Bidfood Australia HONOURABLE MENTION – Sandalford Wines, CAVERSHAM INDUSTRIAL CATERER Sponsored by Bulla WINNER – Programmed – Golden Grove Village, YALGOO Civeo WA – Agnew Village, LEINSTER Civeo WA – Carlindi Village, MARBLE BAR Civeo WA – Japal Village, MARBLE BAR Civeo WA – Kambalda Village, KAMBALDA EAST Civeo WA – Kangi Village, MOUNT SHEILA Civeo WA – Karntama Village, NULLAGINE ISS – Roy Hill Mining Village, NEWMAN ISS – Searipple, BULGARRA VENUE CATERER Sponsored by Coopers WINNER – RAC Arena, PERTH Restaurant Associates – Perth Zoo, SOUTH PERTH Sandalford Wines, CAVERSHAM

Authentic Italian Results, Powered by Modern Technology. Cuppone supports pizza professionals, chefs, and business owners at every stage. From premium, multi-functional deck ovens to the world’s first electric oven with a rotating stone surface.

WEDDING CATERER Sponsored by Gallagher WINNER – Sandalford Wines, CAVERSHAM Darlington Estate Restaurant, DARLINGTON

MAJOR AWARDS TOURISM RESTAURANT Sponsored by American Express WINNER –- Rustico at Hay Shed Hill, WILYABRUP Emily Taylor, Warders Hotel, FREMANTLE Sandalford Wines, CAVERSHAM

RESTAURANT OF THE YEAR Sponsored by Hostplus WINNER – Blue Manna Bistro, DUNSBOROUGH CASUAL DINING OF THE YEAR Sponsored by American Express WINNER – Ischia on Claisebrook, PERTH

CATERING AWARDS CORPORATE & AIRLINE LOUNGE CATERER Sponsored by Bulla WINNER – TWG – Singapore Airlines Perth Lounge, PERTH Proudly brought to you by

TWG – Woodside, PERTH EDUCATION CATERER Sponsored by Bulla WINNER – Compass Group – Scotch College, SWANBOURNE

CATERER OF THE YEAR Sponsored by Bidfood Australia WINNER – Sandalford Wines, CAVERSHAM By Scott Arnold-Eyers

contactus@comcater.com.au (08) 6217 0700

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Bunbury’s Award-winning Hospitality Icons B

unbury’s dining scene is a tapestry of tradition and innovation, and last year’s AHA Coca-Cola Hospitality Excellence Awards shone a spotlight on two venues that embody that contrast beautifully. One is a grand dame of the South West, standing proud for 160 years, and recently restored to her former glory. The other is a relative newcomer, boldly brimming with music, culture and craft. Together, The Rose Hotel and Froth Craft Bunbrewery shared the Casual Pub Dining Award (Regional), proving that excellence knows no age.

Opening its doors in July 2022, Froth wasted no time making waves, taking out Best New Venue in 2023 and is now a noted regional dining champion. This vibrant microbrewery hums with energy, with rustic timber, nautical accents and the buzz of locals and visitors alike, create an atmosphere that feels both relaxed and adventurous. Whether you are a craft-head or not, the menu gives traditional pub fare real personality, especially on their share boards, where you will find beer-battered fish and soft shell crab, sticky lamb ribs next to hot honey chicken wings that dance between sweet and heat.

THE ROSE HOTEL BUNBURY At 160 years old, The Rose Hotel is more than a pub. It is a living piece of Bunbury’s history. Built in 1865 and recently revitalised under LocalsCo’s stewardship, the heritage restoration earned the venue the Gerry Gauntlett Award for Conservation and/or Adaptive Reuse of a State Listed Place at the 2025 State Heritage Awards. This Victorianera beauty is now a venue that feels both timeless and contemporary, where polished timber and ornate ironwork frame a dining experience steeped in character. The menu is a celebration of pub classics done right; golden fish and chips with crisp salad, Angus burgers stacked high, and steaks that arrive on-point and tender. Generous portions and thoughtful plating

make every dish feel like a nod to tradition with a modern twist. For those seeking lighter fare, fresh salads and plant-based options ensure inclusivity without compromise. In 2026, The Rose Hotel team is planning to launch the bottomless brunch on the newly restored balcony, offering a new view of this beautifully transforming regional city, which reinforces what Bunbury already knows: The Rose is not just a pub, it is a benchmark for regional dining excellence.

FROTH CRAFT BUNBREWERY If The Rose Hotel is Bunbury’s old soul, Froth Craft Bunbrewery is its spirited new voice.

For those craving global flavours, the Sri Lankan coconut curry is a standout, while share plates like Froth Fries and bourbonglazed pork ribs make for perfect companions to their 20+ artisan brews on tap. You will understand why Froth has become a South West favourite and, why they are also the only WA winner in the national 2025 AHA awards. From heritage elegance to modern ingenuity, Bunbury’s hospitality scene is thriving. The Rose Hotel and Froth Craft Bunbrewery remind us that a great dining experience is immediately making someone feel right at home exactly as they are. Here is to two venues that prove excellence comes in many forms, and to the vibrant future of regional dining.

More beautiful bites in Bunbury MARKET EATING HOUSE The impact of Market Eating House on Bunbury’s dining scene has been profound. Since opening in 2016, it has earned multiple spots in the WA Good Food Guide Top 100, thanks to a menu that celebrates fire, flavour and generosity. The menu transforms regularly, however, you might find Persian dahl with smoked labna, za’atar flatbread and kingfish crudo set the tone, while seasonal plates such as Shark Bay Scallops or Slowcooked Lamb Tagine, showcase local produce at its best. The philosophy here is simple: food should be shared, savoured and rooted in sustainability.

also break from tradition with inventive live cooking demonstrations in their refurbished sea container alfresco. Mojo’s eclectic offerings including, ethically sourced produce from Revolution Fisheries and Marigold Lamb, are complemented by a wine list that has earned national recognition.

MOJO’S KITCHEN AND BAR In 2026, Mojo’s will celebrate 25 years of shaping the city’s dining culture, having built a reputation on seasonal, locally sourced produce and a commitment to sustainability. Never to rest on their laurels (including Australian Wine List of the Year Awards), they

VAT 2 Perched on Jetty Road with sweeping views of Koombana Bay, Vat 2 is Bunbury’s go-to for waterfront dining that feels effortlessly stylish. A Tripadvisor Travellers’ Choice winner, it is celebrated for modern Australian cuisine with a playful twist. Freshly shucked oysters, tempura Augusta whiting and house-made bao buns filled with pork belly or crispy cauliflower, headline a menu that champions local seafood and bold flavours. The seafood platter is a showstopper, while desserts such as the Vat 2 Pavlova seal the deal. With attentive service, a curated wine list and a setting that turns any meal into an occasion, Vat 2 remains a jewel in Bunbury’s dining crown. By Joe Mooney

travel

It’s all Dutch to me

tourists like me. Although I managed to avoid being knocked over into a canal, only just, I was yelled at a few times to move out of the way, sometimes into another oncoming cyclist. Since our typical Dutch-style apartment was on the top floor, reached by a staircase resembling a ladder, I suspect that daily ladder-climbing also contributes to their slender physiques. I want to be just like them when I grow up, and I only have one more foot to go. One familiar food trend I noticed is Dutch French Fries, which are thicker than the usual variety. Judging by the long lines permanently

itterballen and Flipping Bitch sound like the makings of a smutty teenage boy’s imaginings. Except that these quirky dishes appear on many traditional menus across the Netherlands. It is our first night in Amsterdam, and we are on a quest to sample the local cuisine in a country that is not generally famed for its food.

outside the front of Fabel Friet, I am not the only one who is a fan. Apparently, there is no ‘French’ in their hand-cut fries, as they use local Agria potatoes specifically developed for Dutch fries, served with an assortment of toppings such as parmesan and mayonnaise. At the other end of the spectrum is the chef’s menu at John Dory. As the name suggests, seafood is the star of the show alongside meat and seasonal vegetables delicately prepared into works of art. It is one of those restaurants where you probably will not specifically recall all that you ate on the revolutionary menu, only that it was outstanding and worth the splurge.

Surrounded by its tasty neighbours, such as Germany and France, I rack my brains to come up with a local delicacy beyond Dutch liquorice and cheese. On the back of a 30-hour journey from Perth and extremely bleary-eyed, we head to an institution of Dutch cuisine at Heemelrijck. What began as a sandwich shop in 1949 eventually evolved into a restaurant and became the first Dutch French bistro in Amsterdam in 1976. Snails are still on the menu, alongside bitterballen (seasoned beef rolled into balls, coated in breadcrumbs and deep-fried), stamppot (mashed potatoes with smoked sausages), snert (traditional Dutch pea soup), gambas pil pil (garlic prawns) and flipping bitch, which is a Frisian sugar brioche served with cinnamon ice-cream.

So, without sugar-coating it like a brioche, Dutch cuisine is designed to withstand the cold weather. Judging by the locals’ tall and lean frames, they must work it all off by cycling as though they are training for the Tour de France, often at the peril of clueless

There is no denying that Amsterdam is an expensive city due to the current Australian exchange rate. You cannot live on fries and bread alone, however there are some ways to save money. In the Oud-West district, in a former tram depot, you can sample a range of affordable bars and Mediterranean and Asian dishes at Foodhallen; if only Perth had food halls like this. Purchasing an I Amsterdam City Card will also help your bank balance, with access to over 70 museums, public transport and canal

Locally Crafted Moments From business meetings to milestone celebrations, our award winning team makes every occasion exceptional.

THERE IS NO DENYING THAT AMSTERDAM IS AN EXPENSIVE CITY DUE TO THE CURRENT AUSTRALIAN EXCHANGE RATE. YOU CAN’T LIVE ON FRIES AND BREAD ALONE, BUT THERE ARE SOME WAYS TO SAVE MONEY cruises. The card also includes bike rental, which most locals will warn against unless you are a very confident rider. Fun fact: tens of thousands of bikes end up in the canals each year, mainly due to accidents, along with several cars meeting their watery fate while trying to park along the canals. The City Card is valid for several durations, ranging from 24 hours (€65) to 120 hours (€135). Given that entry to the famous Rijksmuseum costs €25, the card is good value if, like me, you are planning to get your quota of culture and public transport, plus skipping the long lines waiting to pay for entry is priceless when you only have a limited amount of time. I was on a quest to admire Rembrandt’s Night Watch at the Rijksmuseum, but sadly, the 1642 masterpiece was undergoing restoration and was only visible from behind a glass chamber. Coincidentally, our compact apartment featured a wallpaper of the very same painting, so I did not feel like I had missed out too much. Besides, this enormous museum houses many other works of art by Vermeer, Rembrandt and Van Gogh, not to mention the grandiose blend of Gothic and Renaissance architecture. The Moco Museum revealed over 100 modern works of art, including Warhol, Banksy and, surprisingly, the musician Robbie Williams. His Pride and Self-Prejudice exhibition delved into his battles with anxiety, addiction and

At Perth Convention and Exhibition Centre, we’re proud to be a local destination for events with impact. Combining locally inspired menus with genuine WA hospitality, we create experiences that are personal, memorable and authentically local – because creating moments is at the heart of everything we do.

depression, and it was during his therapy that he discovered a hidden talent with digital drawing. His “I was mentally ill before it was cool” piece is a satirical take on the chaos of the mind. Interestingly, I watched his biopic Better Man on the plane over, where a CGI chimpanzee portrays him. As bizarre as this sounds, it worked, as that is how he sees himself. The Foam Photography Museum offered contemporary commentary by established and upcoming photographers. Housed across two grand, interconnecting canal-side mansions, the evolving exhibitions prompt you to pause to view the world through varying, and sometimes confronting perspectives. Back on the street, the city is a movable feast at every turn. I forgot how beautiful Amsterdam is, especially when on a cruise and there are not any cyclists threatening to ruin my holiday. Mind you, I have only visited once before, almost 20 years ago, at the end of a five-week Contiki tour. I do not remember much. I was on Contiki after all, however, I do recall a long table dinner in Amsterdam on our last night. The details are a blur, but those delicious memories remain to this day. By Carmen Jenner

Plan your next event at PCEC – scan to discover more.

Carmen Jenner was gifted two complimentary 72-hour I Amsterdam City Cards.

celebrity chef

Julie Goodwin

The First MasterChef 52

ince becoming Australia’s first MasterChef, Central Coast mum-of-three Julie Goodwin has become a household name. Formerly an IT professional, she wrote a monthly column for the Australian Women’s Weekly for 10 years and is a bestselling cookbook author. In 2015, Julie appeared on I’m A Celebrity … Get Me Out of Here and in 2016, she joined the Central Coast’s Breakfast Weekday Show with Rabbit, four years worth of laughs and positivity.

In 2022, Jules the OG’ burst back onto our screens in MasterChef Fans and Favourites with that same quick-witted sense of humour and trademark honesty. She wowed the judges (again) with her classic but perfectly executed dishes, securing herself a spot in the top five and Australia fell in love with her all over again. This time it was not just her cooking that had Australia talking, it was her openness and willingness to share her struggles with mental health over the past decade. Using her privileged position of profile, Julie has vowed to keep the conversation going and is working with Beyond Blue. Her first cookbook, Our Family Table, is one of the highest selling cookbooks in Australian history. What made you apply for MasterChef Australia? I had been watching the UK version for a while when the contestant call came for MasterChef Australia. I love cooking and thought it looked like fun. How have your children effected your cooking style? Raising my three boys has been the main reason that I love to cook. They have always been (mostly) great eaters and I’ve loved trying different things for them to enjoy. Who inspired you to cook? My mum was a great entertainer who threw lots of dinner parties. I learned from her not just the basics of cooking, but of how important it is to have a community around you, friends to feed, and company to enjoy.

we’ve been, the experiences we’ve had because of it. We are very blessed. You have worked with a lot of great chefs who stands out? Meeting Margaret Fulton was a pinch-me moment for sure. She’s such an icon, a national treasure, and to have the opportunity to cook for her was a dream come true. Who’s your favourite food personality? What is your favourite food TV show? I don’t have a favourite, either personality or show. But I do enjoy travel and cooking shows, where I can experience parts of the world I have never seen through the lens of food. What inspires you? Everything … nature, people, the weather, books, art, my friends, old recipe books, travel. What are some of the restaurants you’ve been to in Western Australia? Which one is your favourite? I have just arrived in Western Australia as we speak, so the jury is out on this at the moment so stay tuned because I’m excited. Do you have a favourite ingredient to use in your cooking? Lemons are so versatile, savoury or sweet, providing acidity and flavour in spades and they punch above their weight. What’s your favourite dish to cook and your favourite to eat? This is an impossible question. It depends which way the wind is blowing. I am a food lover, and can’t confine myself to one favourite dish. What would you whip up for a private candlelit dinner? If it was for my favourite boyfriend Mick, I think it would have to be lasagne. For a special occasion I would make the pasta by hand and simmer the sauce for many hours. What drink would you reach for first after a hard shift at work?

Have you worked in a restaurant? If so, which ones?

Sparkling mineral water or a strong cup of tea.

I worked as a waitress at The Black Stump for four years in the early 90s. I’ve done work experience in a bunch of restaurants since MasterChef, ranging from cafés to pubs to fine dining and I’ve run my own cooking school and function centre.

Medium-rare, and I favour cuts with a bit of fat like rib eye.

Having done MasterChef Australia, lots of TV shows and many recipe books - what is your personal highlight? There have been too many highlights for me to choose just one. But I would have to say the best thing to come from MasterChef has been the opportunities that have come up for my family - the people we’ve met, the places

How do you like your own steak cooked?

Do you ever eat fast food? Very occasionally, purely as a convenience. But it’s so expensive and never as nice as what you can make at home so it’s really pretty rare. What’s next for you? I don’t have a set plan at the moment. I’m just choosing work that brings joy and purpose as it comes through the door. The future is a blank slate, an adventure waiting to happen. By Scott Arnold Eyers

our top drops

2022 YALUMBA THE SIGNATURE CABERNET SAUVIGNON SHIRAZ

Region: Pemberton, Western Australia

Region: Barossa Valley, South Australia

Venue: Cassia

Venue: Fraser’s Restaurant

Web: www.ampersandestates.com.au

Web: www.yalumba.com

Tasting notes: The 2023 Ampersand Estates Shiraz tasting notes include aromas of blackberries, plums, and blueberries with hints of white pepper and allspice. On the palate, it is a medium-bodied wine with fine-grained tannins, a smooth texture and an elegant, persistent finish.

Tasting notes: A beautiful, deep, dense red in colour. Well defined aromatics reflect the cool season. Perfumed red and purple berries, red licorice, blackcurrant and black cherries with cedar, mint and subtle herbaceous notes. Inviting and appealing freshness with hints of bay leaf and toasted spice layers along the palate. Full bodied, rich and concentrated with fine, flowing tannins and lovely texture in perfect harmony. We said: Chef Curtis Taylor delivered our final dish to the table which is one of the most popular at Fraser’s. 30 Day Dry-Aged Stockyard Black Angus 850g Sirloin. I admit, I did linger at the dry aged meat cabinet as I made my way into the restaurant. The meat is cooked on the T-bone then cut away, sliced and served with the bone on the plate. Well presented, perfectly cooked medium on the outer edges and rarer towards the bone. The dish is served with jammy, caramelised onions, earthy triple cooked potatoes and a red wine jus. The sirloin was paired with an Australian classic wine 2021 Yalumba ‘The Signature’ Cabernet Sauvignon Shiraz from the Barossa Valley in South Australia. The wine was smokey with tabac and cool mint notes, a long complex palate and big tannins that worked so well with the beef.

We said: The main course trio of dishes were O’Connor Black Angus Sirloin with beef jus; accompanied by Brussel Sprouts with miso mustard and jalapeno dressing; and Potato Pave with Hall Suzette sauce. The beef was served sliced, showcasing a good sear and perfectly medium rare cook. The meat was prepared on the Argentinian-style grill over coals and was well-rested, tender and full of flavour with the jus offering a deep, rich finish. The charred Brussel Sprouts, served on a bed of tangy Dijon mustard worked well with the beef, while the layered creamy potato provided a balanced accompaniment to the rich beef flavours. Beef and potatoes, always a classic match. These dishes were accompanied by another from the Ampersand stable, 2023 Ampersand Estate Shiraz (Frankland River, WA) which offered flavours of dark berries with some pepper and medium tannins, and was an excellent pairing to the steak.

ZENA LIQUEUR MUSCAT

2024 TRELLIS CABERNET MERLOT

Region: Geographe, Western Australia

Region: Margaret River, Western Australia

Venue: St Aidan Wines

Venue: The National Hotel

Web: www.saintaidan.com.au

Web: www.ameliaparkwines.com.au

Tasting notes: This Liqueur Muscat is made from Muscat á Petit Gris grapes which are left to hang for about a month after the rest of the varieties have been picked. The slight shrivelled and super sweet grapes are crushed and destemmed, and fortified after no or minimal fermentation. Left in Barrels for 8+ years the final produce is a blend of 8-15 year olds.

Tasting notes: Classic red blend of Cabernet Sauvignon and Merlot is an easy drinking style, made to be enjoyed now. A wonderfully fragrant wine full of rich red berry fruit with notes of mocha, thyme and some toasty oak spice. The palate is soft and approachable with subtle dusty tannins.

We said: Dessert ends on a nostalgic note with a Chilled Apple and Custard Tart – buttery shortcrust and silken custard, topped with house-made cinnamon ice-cream. It pairs beautifully with the estate’s Zena Liqueur Muscat, a dessert wine described as Christmas cake in a bottle – all spice, dried fruit and lingering warmth.

2023 AMPERSAND SHIRAZ

We said: For something lighter yet deeply satisfying, the Moroccan Lamb is a standout, and my personal favourite of the day’s choices. Tender shredded lamb mingles with curried cauliflower florets, brown rice tossed in a pomegranate dressing resting on a bed of rocket, and spiced almonds atop capsicum yoghurt. The balance of spice and texture is spot-on - vibrant, wholesome, and perfectly seasoned. Pair it with a a silky 2024 Amelia Park Trellis – Cabernet Merlot (Margaret River WA) as we did, and you have got yourself a satisfying and memorable meal.

WHITES

our top drops

2017 TRUFFLE HUNTER’S SPARKLING PINOT NOIR

2024 TRUFFLE HILL RIESLING

Region: Pemberton, Western Australia

Venue: Truffle Hill

Web: www.trufflehill.com.au

Tasting notes: Made in the traditional method this sparkling wine shows character, poise and depth of flavour. Made from 100% Pinot Noir and with five years’ lees maturation, the wine has developed complex aromas of yeast and bread dough to underline the light raspberry and rhubarb flavours.

Tasting notes: Estate grown from 25-year-old dry grown vines, this wine displays a crisp palate of green apple and pear flavours, complimented by delicate aromatic citrus fruits and floral characters. A steely, minerally nuance is balanced with a racy acidity.

We said: The Snails with Garlic Butter and Almond Parmesan Crunch exemplifies her approach – a dish reimagined with a crisp gratinated top, the snails themselves tender, buttery and meaty. Paired with the 2017 Truffle Hunters Reserve Sparkling Pinot Noir, it is a dish worth the journey alone.

We said: Hand-made Salmon Ravioli followed, light yet luxurious with braised and pickled Swiss chard, and a sage beurre blanc that sings alongside the 2024 Truffle Hill Riesling.

2025 SERAFINO SAUVIGNON BLANC Region: Adelaide Hills, South Australia

2024 GREYWACKE SAUVIGNON BLANC

Venue: Glastonburys Bar & Kitchen

Region: Marlborough, New Zealand

Web: www.serafinowines.com.au

Venue: Anglesea Bar & Dining

Tasting notes: The aroma is vibrant and fresh with rich tropical fruit and citrus complimented with lemongrass, lemon rind and tropical notes.

Web: www.greywacke.com Tasting notes: The 2024 Greywacke Sauvignon Blanc offers aromas of honeydew melon, orange blossom and an herbaceous quality, with a palate showing flavours of juicy lemon, cassis and wildflowers. It is described as being texturally rich, balanced and structured, with a restrained and elegant style for a Marlborough Sauvignon Blanc. We said: The Torched Ora King Salmon has been dry aged in-house and is fall-apart tender. One of Anglesea’s signature dishes, it comes with two dipping sauces – a zesty kimchi and white soy dressing, and a nori jam. A small side of fennel and pickled ginger salad makes for a perfect offset. The beautifully seared Kangaroo Tataki in ponzu is tender and not at all gamey and gets a spicy kick from a chilli crunch topping. The 2024 Greywacke Sauvignon Blanc (Marborough, NZ) has a beautiful ripe, fruity finish that was a terrific match for the dishes.

We said: We started off with a bowl of savoury Truffle Arancini with aioli, shaved parmesan and salad leaves, and a plate of Fried Pickles with sriracha mayo, accompanied by a glass of 2025 Serafino Sauvignon Blanc (Adelaide Hills, SA), which offset the sweetness of the pickles and the sweet but fiery mayo. The white wine also went well with the Seafood Marinara Linguine – a tasty mix of prawns, mussels, clams, tender squid and pasta with a chilli, tomato and garlic sauce.

cover recipe

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icu rean foo

Squid Ink Risotto

.c die

One bout of eczema could mean skipping

SERVES FOUR MEALS

INGREDIENTS 1 medium brown onion diced 2 tbsp olive oil 320g Arborio rice 300ml white wine 1 tbsp Squid ink 1.2 litre prawn stock 50g unsalted butter 100g raw swimmer crab meat 8 Exmouth prawns, peeled and de-veined 8 scallops

Many West Aussies are just one unexpected expense away from hungry. If you’re not, please donate what you can at foodbank.org.au

20 baby squid tubes 200g salmon 1 large tomato de-seeded, finely diced, fried 1 tbsp baby capers parsley to garnish salt and pepper to taste

METHOD Saute onion in a large saucepan with olive oil. Once transparent, add the rice and saute for 1min stirring regularly, and season with salt and pepper. Add the wine and squid ink and stir until well incorporated. Once the wine is absorbed, add 1/4 of the hot prawn stock and stir occasionally until the stock is almost absorbed. Repeat this process until all the stock is used, then take off the heat and stir in the butter. Season and cook the crab meat, prawns, scallops, squid and salmon on the grill with some olive oil for about 3mins and put aside. Plate your risotto in a bowl, top with the cooked seafood and garnish with fried tomato, capers and parsley. By Chef Albasio La Pegna of Dolce Bellissimo

Framing Flavour Through Your Lens Crafted for the PALATE. Inspired by the Forge.

reat food deserves more than a quick snap, it deserves a story. Whether it is the shimmer of olive oil on freshly grilled seafood or the slow drip of melted cheese from a gourmet burger, the right camera angle can turn a meal into a moment worth savouring. Food photography is all about, how you see, shape and share the story of a dish. Every plate has a perfect side and finding it comes down to a mix of creativity, lighting and the right tools. With a well-chosen camera and lens, you can move effortlessly from overhead to eye-level and capture every delicious detail. ANGLES TELL A STORY The angle you shoot from defines the emotion behind your photo. Overhead (90°) – Perfect for grazing boards, pizzas and colourful dessert spreads. This view showcases balance, composition and colour harmony. Mid-angle (45°) – The “diner’s-eye view.” It draws viewers in, creating intimacy, as if they are just about to take that first bite. Eye-level – Brings the drama. Think stacked burgers, layered cakes, or sparkling cocktails, this is where the dish becomes the hero. Choosing the right lens helps you tell that story. A macro lens reveals every crumb and droplet with precision, while a 50mm or 85mm prime lens delivers that soft, creamy background blur, letting your subject shine in sharp focus.

LIGHT IT RIGHT Lighting can make or break a shot. Natural light is your best friend, a soft window glow brings out true colour and texture. If you are shooting indoors or at night, try a portable LED panel or flash diffuser to mimic daylight. Avoid harsh direct light, instead, bounce or diffuse it for soft, natural shadows that make food look fresh and appetising. EDITING ON THE GO Even professionals refine their shots on the move. Apps like Lightroom Mobile, Snapseed, or Canva Pro let you adjust white balance, enhance contras and fine-tune warmth right from your phone. The key is restraint, lift tones gently. Keep reds rich, greens natural and whites clean. You want the food to look mouth-watering, not manufactured.

Introducing Condimento. A bold fusion of art, flavour and fire. Each rub is crafted with gourmet ingredients and infused with passion and precision. From traditional BBQ rubs to lamb, chicken, seafood, and fiery chilli blends. Serve with pride, gift with style. Enjoy with everything.

COLOUR THEORY MEETS CULINARY ART Colour drives emotion. Warm hues like reds, oranges and golds evoke appetite and energy, while cool tones like greens and blues bring balance and calm. Use contrast to your advantage, a ruby-red sauce on a mint-green plate, or golden prawns against a dark plate instantly catches the eye and creates visual harmony. Pro tip: Always shoot in RAW to preserve detail and flexibility during editing. And keep a cloth handy, a quick wipe before shooting can save time fixing smudges later. From the flicker of a pan flame to the final drizzle of sauce, every dish has a story to tell. Frame it, light it and capture it, because when technique meets passion, your camera does not just photograph food… it serves it. By Saul Frank of Camera Electronic

CustoM Bolgart Meat Safe smokers

www.condimento.com shop@condimento.com 57

health

Why I Chose to Be the Filter for My Community WHERE EXPERIENCE IS EVERYTHING Globally acclaimed hairdresser & Organic Salon.

T: (08) 9228 8878

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

Globally acclaimed hairdresser and globally recognised Organic Salon. Promising the highest integrity, ethics and today’s creative hairdressing and styling skills.

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

Savor the Difference: 100% Organic and Pastured Meats and Eggs

s and confirm your approval by fax or email. r any errors and confirm your approval by fax or email.

rinking unfiltered tap water is a gamble. Even when water meets regulatory standards, it can still carry chemicals, heavy metals and emerging contaminants by the time it reaches your glass. If you do not filter it, your body does the job, and that has never sat right with me. Fifteen years ago, after a deep dive into our water supply, I discovered how chlorination, additives and ‘safe’ levels of contaminants are regulated, yet never perfect. I was working 80-hour weeks, exhausted and realised part of my fatigue came from something simple. My water was not as clean as it could be. Installing a serious filtration system became non-negotiable. WHAT’S REALLY IN WA’S WATER? The Water Corporation conducts extensive tests to meet Department of Health and Australian Drinking Water Guidelines. Even so, chlorine, fluoride and trace impurities remain. Heavy metals can leach from older pipes. Forever chemicals, found in things like food packaging, non-stick cookware and waterproof clothing, persist in the environment. Microplastics are increasingly detected in drinking water worldwide. Agricultural run-off risks introducing pesticides and herbicides to this mix, and low-level pharmaceutical residues can also enter waterways through wastewater.

Measuring total dissolved solids (TDS) lets us eld responsible for any errors notthat brought to brought our attention prior to publication. ll not be held responsible for that any are errors are not to our attention prior publication. Colours know about the to concentration of dissolved hat willwill appear in the magazine due to atodifferent printing process. what appear in the magazine due a different printing process. substances in the water: minerals, salts and organic matter. A pristine spring filtered naturally through limestone might sit as low as shown as 30mg/L. By comparison, the Australian ations as shown Drinking Water Guidelines set a general limit of 600mg/L, and Perth’s supplies typically Date: Signature: Date: Signature:

%R 9S0 OLA

ERED POW FÉ CA

Come for Breakfast, Lunch or have your special Event here with us at a heritage-listed venue offering an occasion to remember. Opening hours 7am - 3pm + events

the moores building 46 henry street fremantle www.mooreandmoorecafe.com

fall in the 200–500mg/L range. TDS is not inherently harmful, but higher levels shape the flavour, the feel and ultimately what you are quietly asking your body to process. Our supply is ‘safe’, but no system captures everything. BUILDING OUR CAFÉ FILTRATION SYSTEM Twelve years ago, I installed what I considered the best filter I could find. A pre-filter removes particles. Two coconut husk charcoal filters strip chemicals, tastes and odours. A water conditioner polishes the rest. For our barista station, reverse osmosis water is remineralised with coco peat for perfect espresso extraction. Soon we will add a diamond filtration device to help us dispense a more structured water supply, similar to what you might find in nature. A COMMUNITY WATER SOURCE The real magic is not the technology. It is the people. Students, parents, locals and travellers fill their bottles at our self-serve tap, turning our café into a community hydration hub. It costs more to maintain and, yes, fewer people buy bottled water. But soft plastic spring water bottles are not harmless either, you are trading one invisible risk for another. WHY IT MATTERS Clean water changed my energy, my focus and the way I run this place. Every bottle filled and every coffee poured follows the same philosophy. Water is not just a drink. It is the first ingredient in every moment we create. By Chef Simon Naber of Moore & Moore

Fair Price or Not?

s a small business owner and a consumer, I can relate to both sides of the cost-ofliving argument. Inflation is the buzz word thrown around, but the reality is there are many factors at play when it comes to the cost of goods and services. Being in the hospitality sector means our staff play a large role in our success, both front of house (reception, sales, waiters) and back of house (admin, cleaners, chefs) are integral in providing the services and products to customers. This is one of the biggest expenses for most businesses and in the past few years it has hit the hardest. We have seen wage increases, which is great for staff and deserved in many industries, however we have to pass that cost on, and it is not just the increase in wages, it is the increase in workers' compensation insurance and payroll tax. Then when you add superannuation which also increases each year, employment costs compound. Many industries are struggling with labour shortages including hospitality, which impacts the number of events or customers you can serve. This may also affect prices as a minimum amount of turnover is required to cover fixed costs.

all going up, these costs also need to be covered as well. A trip to the supermarket is a perfect indicator for some of the difficulties caterers and other food industries face with the rapid and unpredictable price increases on some products. You can easily spend 3%10% more on the same items purchased less than six months ago. The media also reports on how our power and water bills at home are increasing. Businesses have bills that are continually in the thousands, so the impact of even a small percentage increase is ultimately passed onto the consumer. I cannot speak for all businesses, but we try and keep our prices fair and reasonable, often to our own detriment, as price hikes catch us off guard and we wear the loss. I believe most of the pricing in your favourite restaurants or at your local pub or shop is fair and, for the most part, I think most are doing what they can to stay in business.

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Benefits Durable and Stylish Cups Reduce Single-Use Plastic Waste Elegant In-Room Dining Experience Drive Revenue from Retail Elevate Guest Experience

Our Hospitality Customers

By Clint Gurney of Cosmic Cocktails

Being mobile also comes at a cost, With fuel, vehicle insurance, registration and servicing

kitchen tips

The Craft & Significance of BREAD RISING B

read has long been more than a simple source of nourishment; it carries cultural meaning, emotional warmth and a sense of tradition. In the bakery and hospitality sectors, the rising of bread symbolises not only a physical change in the dough, but also the dedication, skill and knowledge that go into creating a quality product. The rising process, known as fermentation, is driven by yeast activity. As yeast feeds on the natural sugars in the dough, it releases carbon dioxide, causing the mixture to expand and develop structure. This stage is fundamental for determining the bread’s final character, its softness, chew, taste and aroma.

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Professional bakers carefully balance time, temperature and moisture, knowing that even slight adjustments will influence the outcome. This precision transforms bread- making from a basic task into a refined craft. In commercial bakeries, the rise of bread reflects a pursuit of excellence. Many bakers use extended fermentation, allowing dough to rest for many hours. This slow approach enhances depth of flavour and creates a more appealing crumb. Consumers value handmade quality and the rising process is at the heart of achieving it. Techniques such as preferments, sourdough cultures and specialty grains are increasingly common, as the industry moves toward more flavourful, authentic products.

In hospitality environments, hotels, restaurants and cafés, the rising of bread holds additional importance. Fresh bread often forms a guest’s first impression. Its aroma drifting through a dining space can evoke comfort, welcome and warmth. For many businesses, offering housebaked bread shows care and commitment as it demonstrates that the establishment values craftsmanship, and is willing to devote time to even the smallest elements of the dining experience. Chefs and bakers frequently collaborate to create signature breads that sharpen the identity of their menus such as rustic sourdough for modern bistros, olive oil-rich focaccia for Italian concepts, or whole-grain loaves for health-focused venues. The daily act of preparing dough and nurturing its rise becomes a rhythm that connects the kitchen team, and reinforces the culture of quality within the establishment. Ultimately, the rising of bread represents the blend of expertise, patience and creativity. In both bakery and hospitality settings, it captures the essence of tradition, while embracing continuous innovation. It is a process that not only produces nourishment but enriches the experience of every diner who breaks into a warm, freshly risen loaf. By Derek Smith of MBL Food & Packaging

Ensalada de pulpo a la Gallega (octopus salad)

Over 30 Years supplying to the Hospitality Industry

INGREDIENTS

METHOD

200g octopus tentacles

Boil octopus for one hour, or until soft when pinched.

300g baby potato 50g red capsicum, sliced 50g yellow capsicum, sliced 50g red onion, sliced 100g cherry tomato, halved 100g olives 5g paprika powder 30ml olive oil 15ml sherry vinegar 10g fresh parsley, chopped 10g fresh oregano. chopped Salt and pepper to taste

Regular delivery • Price Variety • Organic Freshness • Flexibility

Boil or steam potatoes until soft (keep the skin). Let them cool down and cut in half. Roast capsicums with 15ml olive oil and salt until cooked. Grill cooked octopus with a drizzle of olive oil and paprika until crispy. In a bowl, place potato, capsicum, onion, tomato and olives, and season with olive oil, sherry vinegar, salt and pepper to taste. To finish, place grilled octopus and parsley, and oregano on top of salad. By Chef Natalia Hanaour of Meninas Grill for Express Fresh

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

industry

Fix your wobbly tables and chairs Over 400 sizes of feet. Nail-on, screw-on, tube inserts, saddles, caps / chair tips.

Are Trade Shows Still Worth Attending? chairfeet.com.au tablefeet.com.au parts@flexliner.com.au

Discover

T H E MAGIC O F MA PL E

rade shows have long been a staple of business providing companies with opportunities to showcase their products and connect with potential clients. For the end users, attending a trade show allows them to see new products and speak to manufacturers on fit-for-purpose solutions for their situation. However, with the rise of digital marketing, virtual events and the changing business, many companies are now questioning if trade shows are still viable as attendee numbers decrease. Despite the rise of online marketing, tradeshows still offer benefits that are unique and cannot be replicated online. These include face-to-face interaction, brand visibility and awareness, product demonstrations, networking and industry connections, and, most importantly, educational opportunities. Tradeshows opportunities are vast and can be local, interstate or international, and their focus can be on types of products such as food, equipment, furniture and tableware, or be specific to certain markets such as bakeries, restaurants or hotels.

Pure Canadian maple syrup is available in Woolworths, Aldi and Coles stores nationwide.

@maplecanadaaus maplefromcanada.au

HostMilano’s event last October attracted over 1,700 exhibitors from 54 different companies, with more than 187,000 paying visitors over five days. This really is the pinnacle of exhibition events as it offered so much new technology, products and services spread over 20+ halls. If you only attend one trade show, this should be on your bucket list.

If you are looking for shows specific to your area of hospitality:

INTERNATIONAL Bakery Europain France with 500+ exhibitors Coffee World of Coffee San Diego California 600+ exhibitors Gelato SIGEP Rimini Italy 1300+ exhibitors

AUSTRALIA Bakery BAA Sydney Coffee MICE Melbourne Food and Equipment Fine Food Australia Melbourne Foodservice Australia Sydney Food Manufacturing FoodPro Melbourne Trade shows are still viable, as they still have their place and, depending on what you are trying to promote or look for, there are options out there. Doing research online is perfectly okay but you cannot get the same information as when you see and speak to people who really understand the products and how they can assist in your business. In many instances you will be speaking to the manufacturer and not a distributor or importer of the product – who offers a different layer of information that you can’t get online. By Brian Garcia of Moffat

Salmon with Cold Maple Soba Noodles

ROC YOUR WATER

INGREDIENTS 1/3 cup dark maple syrup

Mix ¼ cup soy sauce, tahini, sesame oil, 1 tsp grated ginger, chilli flakes and the ¼ cup hot noodle water in a bowl then add to the noodles.

1 tbsp gochujang paste

Cool the noodles in the fridge for one hour.

3/4 cup soya sauce

1½ tbsp fresh grated ginger 2 crushed garlic cloves 2 salmon fillets 1 pack soba noodles 1 tsp tahini 1 tbsp toasted sesame oil 1 tsp chilli flakes

Preheat oven to 180°C. Cook the salmon in the oven for 10-15 mins, then change the oven setting to grill. Grill the salmon fillets until crisp on top and the marinade thickens - it should take no longer than three minutes.

2 finely sliced spring onions

Plate the noodles onto two plates, then top with cooked salmon and marinade sauce, cooked broccoli and zucchini ribbons, garnish with spring onions and sesame seeds.

1 tbsp toasted sesame seeds

Drizzle more maple syrup and serve.

salt and pepper to taste

By Isabella Stephan for Maple from Canada

1 zucchini sliced in ribbons 1 cup cooked broccoli cut into florets

Dish Washing - Ice Steam - Coffee

Compact Reverse Osmosis systems for food service equipment applications. Protect equipment from Scale/Hardness, Corrosion, Chlorine, Sediment & Bacteria.

METHOD In a baking dish, mix ½ cup soy sauce, maple syrup, Gochujang, 1 tbsp grated ginger, garlic and marinate the salmon fillets, then set aside. Cook the soba noodles by bringing a large pan of water to the boil, and cook the noodles according to package directions. Scoop out ¼ cup hot water and keep for later, then drain noodles.

Glyn Rattray - WA Sales 0422 849 657 bwtaustralia.com.au 1300 720 299

products

By Sarah Schmidt

Products & Supplies Ultimate Portable Beverage Dispenser Compact, powerful and ready to party – the Lindr Pygmy is the go-to choice for home entertainers and beverage enthusiasts. This sleek, professionalgrade dispenser effortlessly chills and pours beer, wine, cocktails, or kombucha. Plug it in and you are ready to pour within five minutes – no ice or prechilling needed. Built for portability, it is perfect for backyard BBQs, house parties, or off-site events. Despite its size, the Pygmy delivers up to 30 litres an hour, ensuring your guests never go thirsty. With European engineering and Barons’ trusted support, it is the smart way to serve drinks anywhere. For more information go to www.baronsbeverageservices.com.au

Truffle Ponzu: East Meets West

The Wholly Water

Made with traditional ingredients, the classic Japanese Ponzu sauce is elevated further by Truffle Hill with the infusion of robust, earthy black truffles in its Truffle Ponzu. Use it in place of dipping sauces such as soy sauce or mirin by drizzling over sushi or sashimi, dumplings or grilled meats and allow the truffle notes to mingle. Mix it with Truffle Hill Honey and some rosemary to create an amazingly flavoursome lamb roast glaze, or add to your salad dressings and marinades for an unexpected depth and complexity. Drip onto fresh natural oysters, add to your favourite hot pot dish or simply add to steamed chicken and/ or greens.

Bonsoy Sparkling Coconut Water is an innovation and a revelation. Organic coconut water, watermelon juice and nature’s real natural wonder – air, in the form of sparkling bubbles. This is not just ground-breaking, it is life-affirming. Not to mention thirst quenching. There is no added sugar or flavour. That is because Bonsoy only uses older coconuts that are already sweet. Excited? Your taste buds will be. For more information go to www.spiralfoods.com.au

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

Teflon feet glides

n and tically reduce frictio and tables to drama irs cha r ned you ow ren orm Transf floors. Teflon is your furniture across ial. ter ma id sol noise when moving ients of any lowest friction coeffic ort. eff l ima min for having one of the h wit floors niture will glide across be used This means your fur and table feet can ir cha tall ins to y eas , ing ark n-m (wood, no ors These e such as hard flo th continuous surfac s), and rug and t on virtually any smoo floors (carpe ooth joint tiles), soft ble as aila Av ). laminate, vinyl and sm ted coa epoxy lished concrete and s, and leg are commercial floors (po squ and nd s, tube inserts for rou leg en od wo for n nail-o for table feet. metric male threads et.com.au or n go to www.chairfe For more informatio www.tablefeet.com.au

products

To or not to Chinotto Chinotto Spadafora is a popular Italian soft drink made from extracts of the chinotto orange. It is known for its unique bittersweet, citrus flavour and is part of the Spadafora line of authentic Mediterranean sodas, which also includes other flavours such as Limonata and Aranciata Rossa. It is available in various forms, including bottles and cans, and can be purchased from specialty beverage retailers in Australia and other countries. For more information go to www.cirfoods.com.au

Chocolate designed for Wine Paw Print Chocolate’s Designed for Wine – Chardonnay chocolate enhances and elevates the flavours of Western Australian Chardonnay. Its award winning white chocolate is infused with lemon, topped with citrus peel and ginger. Paw Print Chocolates can be found at selected stockists, in-store at the factory in Denmark WA and online. For more information go to www.pawprintchocolate.com

Sous Vide specialists Ilonka Foods is elevating classic roast pork, beef and lamb with its premium sous-vide range, purpose-designed for busy professional kitchens. Each cut is cooked low and slow in precise, temperature-controlled conditions, ensuring even cooking, exceptional tenderness, and juicy, consistent results every time. The sousvide method breaks down connective tissue for a melt-in-the-mouth finish, never tough, never dry. For chefs, it removes the stress of timing and frees up valuable preparation hours: simply reheat, add colour and plate. Plus, the rich juices captured in each bag form the perfect base for standout gravies. Reliability, speed and quality – beautifully sorted.

For the

love of

on Udon h as been popular 14th ce in Japa ntury. It n since is easy an unm the to prep atched a re and has ta ste and Foods’ Organic texture. Udon J Spiral are mad apanese e in Aus Noodle tralia fro ingredie s m 100% nts and Australi contain (96%), s an organic ea salt, wheat fl and wa our ter. For mo re inform ation go www.sp iralfood to s.com.a u

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

music

Local Music & Local Haunts

SCAN ME

ith the opening of the new Glastonburys Bar & Kitchen, we thought it was obvious to feature an act that has played there. Barry Divola moved from Sydney to Perth eight years ago and threw himself into the local music scene. He is a journalist and writes books – his latest is the musicinfused road novel Driving Stevie Fracasso. He is currently in two bands. The Off Set is an originals band that plays indie rock and features three singersongwriters. They swap instruments, take turns at lead vocals, and have a debut EP called Stars Shift Over Time out in 2026.

His other band is Radio Radio, which plays pop-rock, power pop, post-punk and new wave covers, and also performs a regular Elvis Costello tribute show. They have opened for Bad Manners, Big Country, Start Making Sense, Antarctic Monkeys and Hugh Cornwell of The Stranglers. Barry also plays his own solo shows around town, and has opened for Crash Test Dummies, Eton Rifles and The Animals.

music

Local Haunts LYRIC’S UNDERGROUND

THE ROSEMOUNT HOTEL

This is probably my favourite music venue in Perth. The room is beautiful and it has amazing sound, mainly due to Rosie Antonas, who has the best ears of any live sound engineer in the city. Band booker Luke Rinaldi is a legend and an enthusiastic music fan who I often run into at other gigs. When I told him I was putting together a Teenage Fanclub tribute band a few years ago he said, “They’re my favourite band! When do you want to play?” Food-wise, I always go for the cheeseburger at Lyric’s – it is so good that I have never tried anything else on the menu.

The Rosie has become a home away from home for Radio Radio because we play here so often as an opening act to overseas artists, thanks to the folks at Metropolis Touring. We love the soundman, all-round nice guy ‘Gentleman’ Jim, and the crowds are always really receptive. My go-to meal here was their exemplary fish tacos, but they took them off the menu last year so I shifted to the pulled-pork empanadas, which are equally stellar, imbibed with a cold lager in the lovely environs of the beer garden.

Local Music

CLANCY’S FISH PUB FREMANTLE I have played here quite a bit with both The Off Set and Radio Radio and it is always a fun gig. I live north of the river and still get a buzz when I drive across the bridge with my gear in the back of the car to get to the show, knowing we will be in a for a good night with the Freo locals. Naturally, seafood is the way to go at Clancy’s, and my weakness for fish tacos is truly indulgence here, as they are among the best in the West.

DOM MARIANI Dom is pretty much the godfather of guitar pop in Perth and I have been a fan since the first time I heard At First Sight by The Stems all those years ago. When I moved to Perth from Sydney, I met him at a gig and he turned out to be the nicest bloke, so we have since become friends. Dom is like the Energiser bunny, whether he is doing stuff with Datura 4, The Stems or solo. His latest solo album, Apple Of Life, is a return to his power pop roots. I doubt he has an ‘off’ switch.

SCAN ME

BENNY WARD

MARTIN VOGT

I introduced myself to Benny after seeing his band Rinehearts play an outdoor show at WAM Fest in 2022. They were right up my alley, power pop-meets-garage rock, with great tunes and biting guitars. Benny is another one of these Perth all-rounders who never seems to sit still for a moment. His latest project is a solo album called Super! He also runs Pink House Studios out the back of the Perth Hills home he shares with his wife Nici Ward, of punk band Lonesome Dove.

Martin is a fine trumpeter and the man behind the annual Ska & British Music Festival, but his greatest gift is as a booster for other bands on the Perth scene. He has been through a lot of personal tragedy that would drive anyone else into a black hole, but he is eternally optimistic and always ready to give a shout-out and a leg-up to others. He recently left ska kings Little Pedro after a decade and has now formed a new band called OUTOUT, who are playing everything from Kaiser Chiefs to the Lemonheads.

book reviews

By Sarah Schmitt

BOOKS FOR COOKS THE KITCHEN SH RINK: HOW THE FO OD WE EAT REVEALS WHO WE ARE − A ND HOW WE LOVE

By Dr Andrea Oskis

Published by Bloom

sbury

If, like me, you are fascinated by the wa y we move through and find meaning the world in food, then I think you will also enjoy Food is the ultimate this book. language of love. It is how we connec and make sense of t, nurture our experiences. It is also one of the ea of love and trust we rliest acts ever feel as a newb orn. When we sit do meal together, there wn to a is an intrinsic messa ge there, that we are one another. here for Oskis draws on the stories of her clients to illustrate this tru together tender an th, weaving d deeply human mo ments of joy, heart healing. Through he break and r graceful storytell ing , she reminds us ho rituals are at the he w food art of connection, ho w the act of preparin and feeding one an g, sharing other can express wh at words often can not. Along the way, Os kis invites us into her own story of lov showing how the thr e and loss, eads of nourishmen t, both physical and run through every emotional, chapter of our lives.

YOUR TIME STARTS NOW By Julie Goodwyn dom House Published by Penguin Ran ens as the l treasure. She lit up our scre Julie Goodwin is a nationa since become a has and a trali Aus hef inaugural winner of MasterC er. Now, radio host and business own beloved author, presenter, deeply a with list of achievements she adds memoirist to her personal autobiography. takes us ughtful as it is heartfelt. She Goodwin’s writing is as tho d Mick, ban hus to e riag mar g endurin through her childhood, her health tal men her fame and confronting raising three boys, finding sion pas com and ce lien resi , warmth with honesty and grace. Her shine through every page. which ones phies and it is easy to tell I have read many autobiogra ic and this ent auth n n has always bee are genuine. Julie Goodwi is. she as ng book is as real and endeari

book reviews

THIER G: A HEAL IN K A B D OUR O FEEL GO OU AND Y Y R O F E K A WAY TO B FAMILY utter By Teresa C Schuster by Simon & Published

ef, a trained ch lthy Chef is ea ar, g H e su Th w takes a lo r, known as ook b ructor. She Teresa Cutte st st in te la ss r ne and fit ing and he nutritionist ach to cook ly recipes. trient appro udget friend nu b d um an im e ak max m but wants to r sy oo e of ea ho is time p w ne ire. It offers a rang yo an their reperto d book for kes, l dishes into ca fu This is a goo , ht ts g ea ou tr th e at more st to chocol fa ak to integrate re b ything from covers ever . voury bakes sa d bread an and I Cupcakes on Yoghurt m made Le I e ch th hi devoured tta Tart, w co Ri d an My family hini d the Zucc really enjoye nch. lu g rin Sp for a lovely

SIMPLE DINNE

By Nicole Mag

uire

Published by Pa

RS EVERY DAY

n Macmillan Au

stralia

If I find a Nicole Maguire cookbo ok in my pile to and figure out rifle through which ones I am going to tell yo thing is certain, u about, one whether I plan to fe ature it or not, it I end up cooking is the one from the most. Simple Dinners Every Day is M aguire’s second has quickly joine book and it d my shelf of go -to books to pl Designed for th an my week. e busy family, th e meals are full are quick and ea of flavour and sy to make. And the family loves with children to them. Those feed know how tricky that can be I particularly lik sometimes. e the Juicy Pulle d Pork. The flavo and Maguire of ur is fantastic fers four ways to serve it. But wh practicality. It is at I like is its the kind of dish I put into the fre minute tacos, pa ezer for last sta or burgers.

bite size

ISCHIA RISTORANTE

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

Let us take you back to Italy Italian Cuisine | Wood-fired Pizza

Our Locations

��500 Beaufort Street, Highgate

��

155 Claisebrook road, Perth 08 9227 7762

WWW.ISCHIA.COM.AU

Family-run business. We believe in the value of tradition, hard work & the joy of sharing what we make. 1/90 Frederick Street, Albany Ph: (08) 6830 1907

burrataalbany

@ISCHIARESTAURANT

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

A PLACE THAT FEELS LIKE HOME TO VISITORS AND LOCALS 558 Caraban Road, Caraban Ph: 0475 905 725 www.mooreriverbrewing.com.au

bite size 5/7 Station Street, Cottesloe

Luxurious Foods, Drinks & More...

P: (08) 9385 3489 • W: www.dusitdheva.com.au

Corner Francis Street & William Street, Northbridge (08) 9228 9859 | www.uandicafe.com.au

TRADITIONAL SUNDAY ROAST E V E RY S U N D AY AVA I L A B L E A L L D AY R O TAT I N G M E AT, CHANGES EACH WEEK

$32 A D D H O M E M A D E D E S S E RT F O R $7

Welcome 21 Haynes Street, Kalamunda Phone: (08) 9293 3323 www.thevaultrestaurant.com.au

BOOKINGS RECOMMENDED

oldcourthouse.com.au Te l 9 2 0 0 1 8 9 9

OPEN 7 DAYS

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

(Parking at rear of building)

bite size

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

Traditional Indian Dishes 840 Beaufort Street, Inglewood | Ph: (08) 6155 3862 https://digital.menumagazine.com.au/spice-town

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

AUTHENTIC WOODFIRED PIZZA

RELAXED SOPHISTICATION. SEASONAL FLAVOURS FROM LOCAL PRODUCE. DINING IN & ALFRESCO OPTIONS. find us @ joondalupresort

Open 7 days | Friday 12-noon – 10 pm Saturday – Thursday 4 pm – 10 pm Urban street precinct adjacent to Aloft Perth 25 Rowe Ave, The Springs, Rivervale

www.450pizza.com.au Ph: 6147 2450

joondalupresort.com.au +61 8 9400 8866

Unit 1/4 Sanctuary Road, Cable Beach (08) 9192 5700 www.thewharfbroome.com.au

FRESH FISH, FRESH AIR, FRESH SERVICE

Serving sustainable & in season seafood, caught fresh by our fishing boats.

bite size

A dining experience for all to enjoy. Scan here for your next booking

MULTI-AWARD WINNING, MULTI-AWARD WINNING, SMALL ROASTER SMALLBATCH BATCH ROASTER BASED MARGARET BASEDIN INTHE THE MARGARET RIVER RIVERREGION REGION SPECIALISING SPECIALISING PREMIUM SINGLE SINGLE ORIGIN ININ PREMIUM ORIGIN COFFEESFROM FROM AROUND COFFEES AROUND THE WORLD. THE WORLD.

VISIT ONE OF OUR CAFÉ’S FOR AMAZING COFFEE & SMALL BITES 68 BUSSELL HIGHWAY, COWARAMUP

91 BUSSELL HIGHWAY, MARGARET RIVER VISIT ONE OF OUR CAFÉ’S FOR WWW.TWOCRACKSCOFFEE.COM AMAZING COFFEE & SMALL BITES fi T W O C R A C K S C O F F E E 68 BUSSELL HIGHWAY, COWARAMUP

91 BUSSELL HIGHWAY, MARGARET RIVER WWW.TWOCRACKSCOFFEE.COM OCRACKSCOFFEE fi T WENQUIRIES WHOLESALE WELCOME

Where Good Food & Good Times Meet 23/271 Amherst Road, Canningvale (08) 9511 4900

WHOLESALE ENQUIRIES WELCOME

36 Ardross St, Applecross (08) 6107 2484 www.gucce.com.au

www.italianforchetta.com.au

Gucce Pizzeria e Cucina Italiana offers authentic and traditional modern Italian cuisine with a fine dining twist, specialising in delicious woodfired pizzas, functions and catering.

bite size Food & Drink Amongst the Grapevines

Shop 7, 77 St Georges Terrace, Perth Underground at Allendale Square Ph: 0400 017 577

www.baguettemenot.com

More than just a Steakhouse

114 Benara Road, Caversham Ph: (08) 9377 7733 www.pinelliwines.com.au

Iluka | Applecross www.barole.com.au

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

ELEVATE YOUR TASTE EXPERIENCE IN THE HEART OF PERTH CBD

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

MOUNT LAWLEY’S BEST TACOS www.facebook.com/Donbirria.aus www.instagram.com/donbirria.aus Shop 3/80 Walcott St, Mt Lawley

111 ST GEORGES TCE, PERTH WA 6000 P: (08) 9322 4043 W: WWW.SENTINELBAR.COM

WA STEAK RESTAURANT WINNER 2024 & 2025 NATIONAL STEAK RESTAURANT SILVER AWARD WINNER 2025

bite size

Fresh local Seafood

The destination of choice for Indian food lovers in Perth since 1981

www.bluemannabistro.com.au

371 Scarborough Beach Road, Innaloo (08) 9446 1111 www.punjab.com.au

500ml cans coming soon! Available at Last Drop Elizabethan, all Clancy’s outlets and others

DARK

917 Beaufort Street, Inglewood www.finlayandsons.com

w w w.lastdropbrewery.com

4% ABV

SPECIALISING IN HANDMADE: Arancini with Meat Ragu • Mushroom Porcini & Truffle • Bolognese Lasagne Croquettes Serpentine Main Dam, Kingsbury Drive, Jarrahdale (08) 7638 4758 www.bistrobythedam.com.au

Catering, Wholesale & Retail Ph: 0407 342 249 www.thearanciniman.com.au

With views over the pine trees and the beach, we bring back the simple pleasures of dropping in, catching up and hanging out at anytime - with great coffee, food, and wine.

190 THE ESPLANADE SCARBOROUGH (The Brighton Beach end, near the corner of Brighton Road)

www.littlewave.au

cuisine & location guide CUISINE GUIDE

The Maali at Perth Zoo........................... 22 The National Hotel................................. 23

ASIAN U&I Café................................................. 71

SEAFOOD Wharf Restaurant.................................... 72

BRITISH Glastonburys Bar & Kitchen............... 14/15 The Earl Of Spencer............................... 70

SPANISH Bar Olé................................................... 74

COFFEE HOUSE Kaltiva..................................................... 60 The Re Store Northbridge...................... 33 Two Cracks Coffee.................................. 73 EUROPEAN Last Drop Brewery.................................. 75 Sentinel Bar & Grill................................. 74 FRENCH Truffle Hill............................................... 21 FUSION Baguette Me Not................................... 74 Blue Manna Bistro.................................. 75 KOBA......................................................I/B INDIAN Punjab Indian Restaurant........................ 75 Spice Town............................................. 72 INTERNATIONAL Perth Convention and Exhibition Centre .51 ITALIAN 450 Pizza................................................. 72 Burrata Woodfire Cafe............................ 70 Dolce Bellissimo................................ 10/11 Gucce Pizzeria E Cucina Italiana............. 73 Ischia Ristorante..................................... 70 Italian Forchetta...................................... 73 The Re Store........................................... 33 The Vault Restaurant............................... 71 MEXICAN Don Birria............................................... 74 MODERN AUSTRALIAN Anglesea Bar & Dining........................... 19 Bailey Brewing Co.................................. 77 Birdie Restaurant.................................... 73 Bistro By The Dam.................................. 75 Cassia................................................ 12/13 Finlay & Sons.......................................... 75 Fraser’s Restaurant............................. 16/17 H&C Urban Winery................................. 74 Little Wave.............................................. 75 Moore & Moore...................................... 58 Moore River Brewing.............................. 70 Old Courthouse...................................... 71 Pinelli Estate Restaurant......................... 74 Premier Hotel Albany............................. 71 Rustlers Steakhouse & Grill.................... 74 St Aidan Wines....................................... 18 Stewart’s Restaurant............................... 74 That Plant Café....................................... 20 The Alcove.............................................. 72

THAI Dusit Cottesloe....................................... 71

LOCATION GUIDE ALBANY Burrata Woodfire Café............................ 70 Premier Hotel Albany............................. 71 Rustlers Steakhouse & Grill.................... 74 The Earl Of Spence................................ 70 APPLECROSS Bar Olé................................................... 74 Gucce Pizzeria E Cucina Italiana............. 73 BEDFORDALE Last Drop Brewery.................................. 75 CABLE BEACH (BROOME) Wharf Restaurant.................................... 72 CANNING VALE Italian Forchetta...................................... 73 CARABAN (MOORE RIVER) Moore River Brewing.............................. 70 CAVERSHAM (SWAN VALLEY) Pinelli Estate Restaurant......................... 74 CLAREMONT Dolce Bellissimo................................ 10/11 CONNOLLY The Alcove.............................................. 72 COTTESLOE Dusit Cottesloe....................................... 71 COWARAMUP (MARGARET RIVER) Two Cracks Coffee.................................. 73 DUNSBOROUGH Bailey Brewing Co.................................. 77 Blue Manna Bistro.................................. 75 FERGUSON St Aidan Wines....................................... 18 FREMANTLE Anglesea Bar & Dining........................... 19 Cassia................................................ 12/13 H&C Urban Winery................................. 74 Moore & Moore...................................... 58 Old Courthouse...................................... 71 The National Hotel................................. 23 HENLEY BROOK (SWAN VALLEY) Bailey Brewing Co.................................. 77 HIGHGATE Ischia on Beaufort................................... 70 ILUKA Bar Olé................................................... 74

INGLEWOOD Finlay & Sons.......................................... 75 Spice Town............................................. 72 INNALOO Punjab Indian Restaurant........................ 75 JARRAHDALE Bistro By The Dam.................................. 75 KALAMUNDA The Vault Restaurant............................... 71 KELMSCOTT That Plant Café....................................... 20 KINGS PARK Fraser’s Restaurant............................. 16/17 LEEDERVILLE The Re Store........................................... 33 MANJIMUP Truffle Hill............................................... 21 MARGARET RIVER Two Cracks Coffee.................................. 73 MOUNT LAWLEY Don Birria............................................... 74 NORTHBRIDGE Glastonburys Bar & Kitchen............... 14/15 The Re Store........................................... 33 U&I Café................................................. 71 PERTH Baquette Me Not................................... 74 Ischia on Claisebrook............................. 70 Perth Convention and Exhibition Centre .51 Sentinel Bar & Grill................................. 74 PORT KENNEDY Birdie Restaurant.................................... 73 RIVERVALE 450 Pizza................................................. 72 SCARBOROUGH Little Wave.............................................. 75 SOUTH PERTH The Maali at Perth Zoo........................... 22 SUBIACO KOBA......................................................I/B UPPER SWAN (SWAN VALLEY) Stewart’s Restaurant............................... 74 WANGARA Kaltiva..................................................... 60 CATERING Arancini Man.......................................... 75 Cosmic Cocktails & Events..................... 72 Perth Convention and Exhibition Centre . 51

map

Cable Beach (Broome) 2223km Caraban (Moore River) 93km

Map not to scale Upper Swan Iluka Connolly

Wangara

Henley Brook

Caversham Scarborough Innaloo

Leederville

Inglewood

Mount Lawley Highgate Northbridge PERTH Rivervale

Subiaco Kings Park Claremont South Perth Cottesloe

Kalamunda

Applecross

Fremantle Canning Vale Port Kennedy 55km Ferguson 175km Cowaramup 258km Dunsborough 258km Margaret River 271 Manjimup 293km Albany 418km

Kelmscott

Bedfordale

Jarrahdale 65km

what's happening

What’s on your plate? FEBRUARY FRINGE WORLD (21 January - 15 February) Presented by ARTRAGE Inc., one of the oldest arts organisations in WA, FRINGE WORLD is a massively popular annual festival held in Perth that is enjoyed by hundreds of thousands of people. In a global landscape of more than 400 Fringe Festivals, FRINGE WORLD is the third largest Fringe on the planet. The incredible array of entertainment in FRINGE WORLD offers something for everyone – from comedy, music and musicals, circus and much more. Plus, ticket prices are great value so you can enjoy multiple shows in one night out. For more information go to www.fringeworld.com.au

NANNUP MUSIC FESTIVAL (27 February - 2 March) The much-loved Nannup Music Festival presents an eclectic mix of local and touring acts over the first weekend of March each year, set against the stunning bush backdrop of Australia’s South West and the small town of Nannup. The festival highlights the best in new, emerging and Indigenous music over free and ticketed venues, presents the Nannup Emerging Artists Award and offers workshops, talks, poetry, camping, kids activities, food and artisan markets where you are invited to share, immerse and discover in the ‘Nannup bubble’. It is a special place to share a festival experience and authentic good times with family and friends, and a colourful celebration of original music, nature, community and diversity. For more information go to www.nannupmusicfestival.org

MARCH PERTH FESTIVAL (6 February - 1 March)

See February Dates for:

Perth Festival is your summer invitation to other worldly experiences, a not-for-profit multi-arts festival bringing world class performance, music, film, visual arts and literary events to Western Australia every summer. As Australia’s longest-running arts festival (over 70 years), Perth Festival is uniquely placed on Noongar Boodjar to celebrate the oldest living cultures in the world by championing rich Aboriginal and Torres Strait Islander traditions and contemporary arts practice. Festival time in Perth is when the best artists from Western Australia and the world stand shoulder to shoulder in creative unity within the community.

PERTH FESTIVAL (6 February - 1 March)

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

NANNUP MUSIC FESTIVAL (27 February - 2 March) TASTE GREAT SOUTHERN WA (5 - 8 March) Taste Great Southern is back for another extended weekend of incredible food, world-class wine and unforgettable experiences set amongst the region’s breathtaking coastlines, forests and rolling vineyards. The 2026 programme is now live with over 20 curated events, from gourmet hikes to chef-foraged feasts and canapés with unbeatable ocean views. Start planning your Taste Great Southern 2026 adventure now. For more information go to www.tastegreatsouthern.com.au

what's happening CHANNEL SEVEN MANDURAH CRAB FESTIVAL (14 - 15 March) Mandurah’s signature event, Crab Fest is one of the biggest free events in Western Australia, attracting over 100,000 locals and visitors to the City of Mandurah every year. The event showcases the lifestyle, location, culture and talent that makes Mandurah so unique. Of course, it would not be Crab Fest without a celebration of the native blue manna crab. Fresh food, live music, performances, children’s entertainment, competitions, cooking demonstrations, celebrities, fireworks – there is something for everyone. If you want a taste of Mandurah, this is the festival for you. For more information go to www.crabfest.com.au

APRIL

MAY

EXMOUTH WILD PRAWN FESTIVAL (9 - 12 April) Exmouth is set to come alive with the inaugural Exmouth Wild Caught Prawn Festival, a vibrant celebration of one of Western Australia’s most iconic seafood treasures. Anchored around the start of the prawn season, the festival brings together local fishers, chefs, producers and the community, to honour the region’s rich ocean-to-plate story. From the spectacular Welcoming of the Fleet to beachside long-table feasts, tastings, tours and the eagerly anticipated Exmouth Eats Prawn Trail, the programme showcases the freshness, sustainability and flavour that define Exmouth’s world-class prawns. It is a must-visit event for food lovers, travellers and anyone craving an authentic coastal experience. For more information go to www.exmouthprawnfestival.com.au

BICKLEY HARVEST FESTIVAL (2 - 3 May) This hidden paradise in the Perth Hills is only 35km from Perth CBD and spans 20 participating venues across a large area in Carmel, Bickley and Pickering Brook, and highlights the region’s finest produce, unique businesses and breathtaking scenery. It is a festival where you choose your own adventure and plan ahead which venues you want to visit for your experience. Each venue caters for a different audience and some will require that you book ahead, while others will cater for those who just want to pop in for a tasting, bite to eat, see the open studio or just soak in the amazing scenery of Perth Hills orchards and vineyards. The celebrations will continue throughout the month of May. For more information go to www.bickleyharvestfestival.com MOONDYNE FESTIVAL (3 May) Come along and join in the fun at the FREE to attend Moondyne Festival held annually in Toodyay township. Everyone is encouraged to dress in pioneer period costume … come as a floozie, swaggie or street urchin. Or wax up and enter the fabulous Moustache Competition. Enjoy some good old-fashioned entertainment, there is so much to see and do. For more information go to www.moondynefestival.com.au UNWINED PERTH (15 - 16 May)

FAIRBRIDGE FESTIVAL (17 - 19 April) After a five-year hiatus, the beloved folk, World and roots festival is returning home to where it all began, in Fairbridge Village just outside of Pinjarra. Rekindling the spirit that made Fairbridge Festival such a cherished part of Western Australia’s cultural landscape, the new management committee is honouring the past and reimagining the future. After some challenging years, they are rebuilding with care, passion and purpose, smaller to start with, but rich in heart, music and meaning. Programme coordinator Jon Cope sums it up beautifully: “Fairbridge Festival’s return celebrates a dynamic fusion of folk roots and World music that bridges genres and generations, connecting cultures and hearts alike. With a vibrant children’s programme in the historic Fairbridge Village, it’s a fabulous family experience for all ages, young and young at heart.” Tickets via Trybooking.com

UnWined Perth returns with a fresh new location, Langley Park. Get ready for a weekend of unlimited tastings from WA’s best wineries, boutique spirits, craft beers and delicious bites, all set against the city skyline. Indulge in the Bottomless Long Table experience, unwind in cosy retreat areas and enjoy fire pits, roaming entertainment and expert-led tasting sessions. Whether you are catching up with mates or discovering your next favourite drop, it is the ultimate winter wine festival. For more information go to www.unwinedeventswa.com.au

For more information go to fairbridgefestival.com.au

what's happening MULLEWA MUSTER (30 May)

GOOD FOOD AND WINE SHOW (17 - 19 July)

Get ready for the wildest weekend of the year. The Mullewa Muster and Rodeo is an all ages licensed event attracting over 3,000 visitors. The event includes a Full Points & Prize Money Rodeo, a Beaut Ute Competition, a Whip Cracking Competition and a Country Music Concert. There will be interactive workshops, stalls with information, giftware, Western apparel and a wide variety of food and refreshments on site.

The Good Food & Wine Show is the perfect day out for food and wine lovers. From the hottest chilli sauces to the smelliest cheese, the Margaret River to the Barossa, we scour the nation to find the most delicious and exciting products around and bring them all together in one place. Watch top chefs and your favourite food heroes live on stage as they cook up a storm, and meet the makers to sip, sample and shop their produce.

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

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

JULY BROOME INTERNATIONAL AIRPORT MARATHON (5 July) Choose your challenge. Run for 10.5km, 21.1km or 42.2km, or just watch the race and cheer on the participants. Afterwards there are plenty of great places in Broome to enjoy a meal and a drink or two. The weather in July is usually delightful in Broome so it is a great opportunity to get away from the wintry weather down South. For more information go to www.broomemarathon.com.au

FARMERS’ MARKETS Support local producers and stock up your pantry from your local farmers’ market: Albany – Every Saturday 8am - 12 noon

Mount Claremont – Every Saturday 7.30am - 11.30am

Bindoon – Every 4th Sunday 8:30am - 12:30pm

Palmyra – Every Sunday 8am - 12 noon

Canning Vale – Every Sunday 7am - 1pm

Perth City Farm – Every Saturday 7.30am - 11.30am

Fremantle – Every Sunday 8am - 12 noon

Stirling – Every Sunday 7:30am - 11:30am

Geraldton – Greenough - Every Saturday 9am - 12 noon

Subi – Every Saturday 8am - 12 noon

Kalamunda – Every Sunday 8am - 12 noon

Toodyay – Every Sunday 9am - 1pm

Manning Road – Every Saturday 7:15am - 12:15pm

Vic Park – Every Sunday 8am - 12 noon

Margaret River – Every Saturday 7.30am - 11.30am

For more information go to www.farmersmarkets.org.au 80

HOSTSTORE.COM.AU

T S O H

A . M O C . E R STO

FREE ME TRO DELIVERY * • GUAR ANTEED LOWEST PRICES * 1300 886 860 • www.hoststore.com.au P E R T H • S O U T H W E S T • K A R R AT H A • B R O O M E • D A R W I N Pricing valid until 30th June 2026. Prices exclude GST.

R O B E RT

MASON

GORDON

Dinnerware

Hospitality Collection PIER ITEM 31550

ITEM 31551

EACH

DINNER PLATE - 275mm •12 Per Ctn

ITEM 31553

EACH

DINNER PLATE - 230mm •12 Per Ctn

ITEM 31554

EACH

SERVING BOWL - 270mm •12 Per Ctn

ITEM 31556

EACH

SMALL DISH - 100mm •24 Per Ctn

ITEM 31552

EACH

DINNER PLATE - 190mm •12 Per Ctn

EACH

PASTA BOWL - 200mm •12 Per Ctn

ITEM 31557

EACH

MINI DISH - 65mm •24 Per Ctn

FREE DELIVERY • GUARANTEED LOWEST PRICES • FREE DELIVERY

BUY ONLINE - www.hoststore.com.au

Australia’s Favorite Pottery Since 1945

PLATFORM Dinnerware

SAND ITEM 31580

ITEM 31581

EACH

DINNER PLATE - 265mm •12 Per Ctn

ITEM 31583

ITEM 31582

EACH

ENTREE PLATE - 230mm •12 Per Ctn

ITEM 31586

SIDE PLATE - 170mm •12 Per Ctn

ITEM 31584

EACH

STO N EWA R E MICROWAVE SAFE

DISHWASHER SAFE

Platform

ROUND BOWL - 220 x 38mm •12 Per Ctn

Dinnerware

ROUND BOWL - 170 x 55mm •12 Per Ctn

A unique cream clay with an oatmeal fleck and modern profile, make this hospitality grade collection perfect for showing-off your culinary creations. Stacking is a breeze.

RAMEKIN - 90 x 55mm •24 Per Ctn

Designed in Australia, Made in China.

ITEM 31585

EACH

SAUCE DISH - 90 x 25mm •24 Per Ctn

SAND DINNER PLATE 26.5CM 10.4” 485652

ENTREE PLATE 23CM 9.1” 485552

SIDE PLATE 17CM 6.7” 485452

COFFEE JUG 22CM / 1L 8.6” / 33.8” 486052

SERVE PLATTER 35.5 / 26 / 2CM 13.9” / 0.7” / 0.7” 486252

BOWL D22 / H3.8CM D8.7 / H1.5” 485752

SMALL BOWL D17 / H5.5CM D6.6 / H2.1” 486152

ROUND SAUCER* D15 / 2.3CM D5.9 / 0.9” 485252

RAMEKIN D9 / H5.8CM D3.5 / H2.3” 485852

SAUCE DISH D9 / H2.7CM D3.5 / H1.1” 485952

LGE MUG D8.5 / H10CM / 400ML D3.3 / H3.9” / 13.5OZ 485352

SML MUG D8.5 / H7.5CM / 300ML D3.3 / H2.9” / 10.1OZ 485152

COFFEE CUP D9 / H5.5CM / 200ML D3.5 / H2.1” / 6.7OZ 485052

FREE DELIVERY • GUARANTEED LOWEST PRICES • FREE DELIVERY 28

*Saucer is designed to fit all platform mugs

CALL 1300 886 860 83

REVOLUTION BY STOLZLE • German Crystal

EACH

Double Plimsoll

ITEM 25290 25292 25291 25293 25294

DESCRIPTION 365ml White Wine 490ml Red Wine 545ml Burgundy 200ml Flute 365ml White Wine

HEIGHT 220mm 224mm 220mm 224mm 220mm

QTY 12 12 12 12 12

ONLY

ULTRA BY STOLZLE • German Crystal

Double Plimsoll

ITEM 25295 25296 25297 25298 25299

DESCRIPTION 376ml Wine 450ml Red Wine 552ml Bordeaux 185ml Flute 376ml White Wine

HEIGHT 194mm 202mm 212mm 217mm 194mm

QTY 12 12 12 12 12

ONLY

FREE DELIVERY • GUAR ANTEED LOWES T PRICES • FREE DELIVERY

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PREMIUM GLASSES by

HIGH RISE Pint

281C

P7625C 80%M 75%Y

P281C

P7625C 80%M 75%Y

EACH

Capacity Certified 570ml & Nucleated Tempered Glass for High Performance in Professional Settings Narrow Rim Opening for Enhanced Aroma Strong Branding Potential 24 Per Carton

MADE IN FRANCE

ITEM 25029

Capacity Certified, Tempered and Nucleated

P281C

ARCOROC NONIC ITEM 25021 •570ml •Height 150mm P7625C •48 Per Ctn 80%M 75%Y

ARCOROC ULTIMATE ITEM 25027 •570ml •Height 150mm •24 Per Ctn

ARCOROC CONICAL ITEM 25003 •425ml •Height 145mm •48 Per Ctn

$ 90 EACH

ARCOROC CONIQUE ITEM 25023 •570ml •Height 150mm •48 Per Ctn

ARCOROC EMPEROR ITEM 25017 •570ml •Height 180mm •48 Per Ctn

ARCOROC EMPEROR CONICAL ITEM 25015 •285ml •Height 147mm •48 Per Ctn

$ 90 EACH

$ 20 EACH

$ 50 EACH

$ 20 EACH

$ 90 EACH

ARCOROC TULIP ITEM 25020 •570ml •Height 165mm •48 Per Ctn

ARCOROC EMPEROR CONICAL ITEM 25016 •425ml •Height 167mm •48 Per Ctn

ARCOROC CONICAL ITEM 25002 •285ml •Height 130mm •48 Per Ctn

$ 90 EACH

$ 50 EACH

FREE DELIVERY • GUAR ANTEED LOWES T PRICES • FREE DELIVERY

CALL 1300 886 860 85

POLYCARBONATE DRINKWARE Dishwasher Safe

Unbreakable

Looks and Feels Like Glass

NE W TO HOS T • NE W TO HOS T • NE W TO HOS T • NE W TO HOS T Enjoy the look of glass without the worry. Made from strong polycarbonate, D-Still

$23 EACH

drinkware won’t chip, crack, or break. Choose from stylish wine glasses, certified beer glasses, and eye-catching cocktail designs. Clear, durable, and guaranteed not to break. ITEM 25872 - FISHBOWL -1.7 L • Height 170mm • 4 Per Ctn

$6 EACH

$9 EACH

$11 EACH

ITEM 25861 - 285ml HIGHBALL BEER •W&M Certified •Nucleated • Height 126mm • 4 Per Ctn

ITEM 25862 - 360ml HIGHBALL BEER •W&M Certified •Nucleated • Height 135mm • 4 Per Ctn

ITEM 25863 - 425ml HIGHBALL BEER •W&M Certified •Nucleated • Height 142mm • 4 Per Ctn

$10

$12

$11

ITEM 25865 - 350ml STEMLESS WINE • Height 114mm • 4 Per Ctn

ITEM 25866 - 480ml STEMLESS WINE • Height 126mm • 4 Per Ctn

EACH

$12 EACH

ITEM 25869 - 380ml BAMBOO ROCKS • Height 98mm • 4 Per Ctn

EACH

$16 EACH

ITEM 25870 - 350ml BAMBOO ROCKS • Height 154mm • 4 Per Ctn

EACH

ITEM 25867 - 230ml STEMLESS CHAMPAGNE • Height 130mm • 4 Per Ctn

$18 EACH

ITEM 25871 - 420ml GOBLET GLASS • Height 166mm • 4 Per Ctn

FREE DELIVERY • GUAR ANTEED LOWES T PRICES

BUY ONLINE - www.hoststore.com.au 86

$16 EACH

ITEM 25864 - 570ml NONIC BEER •W&M Certified • Height 155mm • 4 Per Ctn

$10 EACH

ITEM 25868 - 200ml SIP EASY PROSECCO • Height 233mm • 4 Per Ctn

COFFEE ESSENTIALS HOSTSTORE.COM.AU

WHITE Compostable Single Wall Cups Protect. Sustain. Conserve.

109

PER CTN

ITEM 50953 235ml/8oz Cup 1000 Per Carton

ITEM 50954 355ml/12oz Cup 1000 Per Carton

ITEM 50955 473ml/16oz Cup 1000 Per Carton

ITEM 50960 PULP WHITE LID 90mm 1000 Per Carton

BREW 600ml MILK JUGS • Stainless Steel

ITEM 15092 PURPLE - LACTOSE FREE

Cup Carry Tray

ITEM 50332 4 CUP HOLDER •100 Per Carton

ITEM 15093 ORANGE - ALMOND MILK

PER CTN

EACH

ITEM 15094 RED - OAT MILK

ITEM 15095 YELLOW - SOY MILK

$22 1KG

Specialist cleaning and sanitation product for espresso and dispensing equipment ensuring a clean machine every time.

Removes Coffee Oils, Grounds and Stains Improves Flavour and Aroma of Espresso Leaves No Trace of Odour ITEM 66370

FREE DELIVERY • GUAR ANTEED LOWES T PRICES • FREE DELIVERY

CALL 1300 886 860 87

MADE IN FRANCE ROBOT COUPE 5 LITRE PLANETARY MIXER $

ROBOT COUPE R301 ULTRA FOOD PROCESSOR

3599

1149

ITEM 40408

ITEM 40450 • Ideal for restaurants & bakeries • Includes dough hook, beater, whisk & 5 litre stainless steel bowl • Polycarbonate safety guard • Power: 750 watt • Variable speed 60 - 260 rpm

• Ideal for large restaurants covering up to 80 people • Includes cutter bowl & veg head attachment • Includes 1 smooth blade, 2mm slicer, 2mm grater, 4mm slicer & 4x4 julienne • 3.7 litre stainless steel bowl • Power: 650 watt – single phase • 1 speed 1500 rpm – pulse function

ROBOT COUPE R211 XL ULTRA FOOD PROCESSOR $

ROBOT COUPE BLIXER 3 $

3199

2249

ITEM 40400 • Ideal for turning solids into purees for hospitals, nursing homes, creches & restaurants • Includes a fine serrated blade • Will puree, grind, blend, mince & chop • 3.7 litre stainless steel bowl • Power: 750 watt – single phase • 1 speed 3000 rpm • Dimensions: 400 x 320 x 210mm (HxDxW) Weight: 13kg

ITEM 40407 • Ideal for small restaurants & cafes covering up to 30 people • Includes cutter bowl & veg head attachment • Includes 1 smooth blade, 2mm grater, 4 x 4mm julienne & 2mm and 4mm slicer • 2.9 litre stainless steel bowl • Power: 550 watt - single phase • 1 speed 1500 rpm - pulse function

ROBOT COUPE J80 AUTOMATIC JUICER $

ROBOT COUPE CL50 VEGETABLE PREP READY

2888

3299

ITEM 40404 • Ideal for caterers & restaurants between 50 to 400 people • Processes both bulky & small, hard & delicate veg • Output 300kg / hour • Stainless steel bowl • Power: 550 watt - single phase • 1 speed 375 rpm • INCLUDES: 2mm slicer, 4mm slicer, 2mm grater, 4x4mm julienne, 1 x disc holder

NEW

ITEM 40440 • Ideal for bars, takeaways & restaurants • Auto feed for continuous juicing • Wide 79mm feed chute • Throughput up to 120kg/hour • Stainless steel bowl & basket • Powerful & ultra quiet commercial motor • Power: 700 watt – single phase • 1 speed 3000 rpm

FREE DELIVERY • GUAR ANTEED LOWES T PRICES • FREE DELIVERY

BUY ONLINE - www.hoststore.com.au 88

Quality Catering Equipment BIRKO CONVEYOR TOASTER $

BIRKO URNS

948

• Constant boiling water • Easy lift safety handles • Enclosed lockable lid

ITEM 40032

• Enclosed element

• Stainless steel construction • 600 slices per hour • Removable crumb tray • Flexible front or rear exit • Dual element control • Power: 2400 watt • 370 x 420 x 420mm (WxDxH)

• Water level gauge and indicator light

10 litre ITEM 40020 $279 20 litre ITEM 40021 $339 30 litre ITEM 40022 $369

BIRKO COMMERCIAL MICROWAVE 26L $

BIRKO 50 PIE WARMER $

749

688

ITEM 40010 • 26 Litre capacity • Stainless

ITEM 40041 • 50 pie capacity • Stainless steel • Tempered sliding glass doors • Power: 1250 watt • 585 x 350 x 500mm (WxDxH)

steel body • Push button programming with digital display • Power: Input 1500 watt Output 1000 watt • 10 Amps • Dimensions: 520 x 442 x 312mm (WxDxH)

BIRKO LARGE CONTACT GRILL $

899

ITEM 40030 • Heavy duty smooth cast

Bulky item, fees apply.

iron surfaces • Galvanised steel & stainless steel • Spring loaded height settings • Thermostat and thermal cut-out function • Temperature range 60 – 300ºC • Power: 2900 watt, 15 amps • Plate: 430 x 240mm • 475 x 390 x 235mm (WxDxH)

Bulky item, fees apply.

BIRKO 250mm MEAT SLICER

759

ITEM 40050 • 250mm S/S blade • Slicing thickness 0-12mm • Aluminium cast construction • Includes safety guards and cut out switch • Power: 150 watt • 537 x 460 x 400mm (WxHxD)

FREE DELIVERY • GUAR ANTEED LOWES T PRICES • FREE DELIVERY

CALL 1300 886 860 89

CUSTOM PRINTED Coffee Cups Promote your business and stand out from the crowd with FREE logo printing!* NE W TO HOST

FREE 1 Colour Print

FREE Warehouse Storage YOUR

HE E R

YOUR YOUR

HE E R

PER CUP

ITEM 51210 235ml/8oz Cup 1000 Cups Per Carton $80 Per Carton

10c

PER CUP

ITEM 51211 355ml/12oz Cup 1000 Cups Per Carton $90 Per Carton

PER CUP

ITEM 51212 473ml/16oz Cup 1000 Cups Per Carton $100 Per Carton

Custom printing is also available on all glassware, crockery and packaging items. Email: sales@hoststore.com.au for a quote. *Terms & Conditions Apply: •Pre-payment required •50 carton minimum order •10-12 weeks lead time •Price includes 1 colour printed logo •Additional colours will be quoted separately •No returns, exchanges or cancellations •No further discounts apply

FREE DELIVERY • GUAR ANTEED LOWES T PRICES • FREE DELIVERY

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Ideal for Stadiums, Concerts, Festivals and Clubs

ITEM 51200

149

425ml Capacity Certified

Strong & Reliable

PER CTN

1000 Per Carton 100%

COMPOSTABLE

425mL

Custom printing is available.

POUR GUIDE AT 150ml

ITEM 51201 235ml Capacity 1000 Per Carton

119

PER CTN

100%

COMPOSTABLE

FREE DELIVERY • GUAR ANTEED LOWES T PRICES • FREE DELIVERY

CALL 1300 886 860 91

E N V I R O N M E N TA L LY F R I E N D LY

Premium Quality Cleaning Chemicals at Affordable Prices Comprehensive Range

Locally WA Manufactured

Colour Coded to Aid in OH&S Compliance

Great Chemicals at Extra KLEEN Prices!

Ethically Sourced Material

Made from Biodegradeable Surfactants CLEANER DISINFECTANT

5 LITRE

BLEACH 4% CONCENTRATE

ITEM 66912

5 LITRE

ITEM 66914

15 LITRE

ITEM 66913

MACHINE DISHWASHING DETERGENT

DISHWASHING RINSE AID

MULTI PURPOSE CLEANER DEGREASER

5 LITRE

ITEM 66900

ITEM 66902

ITEM 66910

15 LITRE

ITEM 66901

ITEM 66903

ITEM 66911

DISHWASHING LIQUID

5 LITRE

ITEM 66906

GLASS DISHWASHER CLEANER

OVEN AND GRILL CLEANER

5 LITRE

ITEM 66904

ITEM 66908

15 LITRE

ITEM 66907

FREE DELIVERY • GUAR ANTEED LOWES T PRICES • FREE DELIVERY

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GREENTRAIL IS 100% RECYCLED PAPER

All Greentrail washroom products are 100% recycled paper. It’s time to make the change and consider the trail we leave behind.

Free from ink, dyes or scents

Protect. Sustain. Conserve.

PER CTN

ITEM 63302 Greentrail Hand Towel Roll 90m x 190mm | 16 Per Ctn

ITEM 63301 Greentrail Slimline Hand Towel 200 Sheets | 230 x 225mm | 16 Per Ctn

ITEM 63304 Greentrail Jumbo Toilet Roll 2 Ply | 300m | 8 Per Ctn

PER CTN

ITEM 63303 Greentrail Toilet Tissue 2 Ply | 400 Sheets 48 Per Ctn

ITEM 63299 Greentrail Centrefeed Towel Roll 1 Ply | 300m | 4 Per Ctn

ITEM 63300 Greentrail Hand Towel 120 Sheets | 250 x 190mm 20 Per Ctn

ITEM 63324 Greentrail Virgin Toilet Paper 2 ply | 400 Sheets 48 Per Ctn

FREE DELIVERY • GUAR ANTEED LOWES T PRICES • FREE DELIVERY

CALL 1300 886 860 93

AUSTRALIA’S LEADING COMMERCIAL TEXTILES Why Choose Simba Global Simba Global is Australia’s leading provider of Commercial textiles with decades of experience. A vast range of products are available including Bed Sheets, Towels, Top of Bed, Pillows. Contact us for the Full Range. FIBRESMART THERMALUX BLANKET - CAMEL 100% Polyester Fleece 2 Sided Anti Pill 270 gsm

• Extensive Experience • Reliable Quality • Sustainable Practices • Global Reach, Local Service These blankets are crafted to retain their shape and suit any budget. Most importantly they are comfortably warm giving you a beautiful and sound night’s sleep.

Long lasting and colourfast, the range of Simba Pool Towels is perfect for your accommodation.

ITEM 70110 70111

POOL TOWELS

DESCRIPTION Single - King Single Queen - King

SIZE QTY 180 x 240cm Ea 240 x 260cm Ea

PRICE 37.00 48.00

100% Cotton

Vat Dyed

FIBRESMART PILLOW - PINK PIPING 100% Microfibre Polyester

Other Colours Available

750 grams

ITEM 70250

DESCRIPTION Standard - Soft

SIZE 45 x 70cm

QTY Ea

PRICE 29.00

ITEM 70315

DESCRIPTION Pool Towel Vat Dyed - 476gsm

Green/ White

SIZE 70 x 150cm

Latte/ White

QTY Ea

PRICE 19.00

FREE DELIVERY • GUAR ANTEED LOWES T PRICES • FREE DELIVERY

BUY ONLINE - www.hoststore.com.au 94

Quality Guest Room Supplies Smart Care

Balance pH Value of 5.5

349

Super Strong Self Adhesive

349

PER CTN

ITEM 70981 CONDITIONING SHAMPOO •300ml •30 Per Ctn

ITEM 70982 SHOWER GEL •300ml •30 Per Ctn

ITEM 70983 LIQUID CREAM SOAP •300ml •30 Per Ctn

Suitable Dispensers - SMART CARE - Items 70966, 70967

Spa

Wall Dispensers

Luxury Ingredients

EACH

White - ITEM 70966

165

PER CTN

165 PER CTN

ITEM 70750 SHAMPOO •30ml •400 Per Ctn

ITEM 70751 CONDITIONER •30ml •400 Per Ctn

Black - ITEM 70967

PER CTN

ITEM 70754 SOAP •15g •500 Per Ctn

159

PER CTN

165

PER CTN

ITEM 70752 BATH & SHOWER GEL •30ml •400 Per Ctn

ITEM 70755 SOAP •20g •500 Per Ctn

ITEM 70753 BODY LOTION •30ml •400 Per Ctn

ITEM 70756 SOAP •40g •500 Per Ctn

135

PER CTN

FREE DELIVERY • GUAR ANTEED LOWES T PRICES • FREE DELIVERY

CALL 1300 886 860 95

HOSTSTORE.COM.AU

T S O H

A . M O C . E R STO

A MODERN ASIAN FUSION BAR AND KITCHEN INSPIRED BY TRADITION AND CRAFTED FOR TODAY. KOBA BRINGS TOGETHER FLAVOURS FROM ALL AROUND ASIA, SHAPED BY A DIVERSE, PASSIONATE TEAM.

71 Rokeby Road, Subiaco WA 6008 Instagram: @koba_au Email: info@koba.bar Website: www.koba.bar Phone: (08) 6336 0777

Menu Magazine - Issue 39