Menu Magazine - Issue 32

WA’S GUIDE TO WINING AND DINING • ISSUE 32

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letters to the editor

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n the previous issue we asked you to vote for your favourite burger joint since Carmen and Scott recently judged the LITT Burger of Origin competition last year. We had a massive response with well over a thousand votes for just under 50 different venues. Here are your top 10:

Letterbox in and showing proof of vaccination. I have seen customers abuse staff simply for doing their job. It is no wonder there are so many staff shortages.

Edward

1.

Compton Burgers – Perth

2.

Block Smoke & Grill – Yanchep

Thanks Edward. No doubt it has been a huge stress for hospitality and not much support either. I hope people can take these things into consideration when they next order their flat white. I’d suggest a smile and a thank you would go a long way.

3.

Short Order – Fremantle/Perth

Ed

4.

Bad Love Burger Co. – West Leederville

5.

BurgerFreak – Belmont

6.

RoyAls Chicken & Burgers – East Vic Park/Wembley

7.

Two Stacks – Fremantle

8.

Burgertron – Dunsborough

9.

Crispy’s Burger Bar – Joondalup

Hi, I have just read the piece about Yorkshire Pudding. I was born in the north of UK and York Pud was cooked by my mother every time we had a roast dinner. I was a chef in the UK and also in Perth WA. I was informed of the history of the York Pud at Tech when I was an apprentice. The Manor Houses years ago used to roast the joints of meat on a spit in front of big fires in the kitchens. Baking trays were put under the joints of meat to catch the fat from the meat as it cooked. When the meat was nearly cooked, batter was put into the trays and left to cook. The kitchen staff used to eat the pudding for their dinner so that they didn’t eat any of the meat as that went to the Lord of the Manor and his guests. My mother always used the tray that the meat was cooked in and beef dripping in the baking tray when cooking Yorkshire pudding, that gave the pudding a rich beef flavour. Most of the people in the north did the same. I haven’t tasted Yorkshire pudding in Perth like it was in UK. I think it is because of the use of vegetable oil instead of beef dripping (I still eat them).

BURGER JOINTS

10. Hoodburger – Mandurah 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 butchers, so please write and let us know who your favourite is, where they are and why.

I was at the Restaurant & Catering Awards last year and saw the emotional reaction from Chef Caleb after he won Chef of the Year. You can tell how stressful it is at the moment for the hospitality sector. Not knowing if you will be open each day or not and wondering if your produce will even get delivered. It was great to see Caleb featured on your cover and it just reminded me of the struggle. The pressures don’t finish there though. Staff have been asked to inforce wearing masks, signing

www.digital.menumagazine.com.au

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Tony

WHERE IS PERTH’S BEST BURGER? Me and my mates have been on the hunt for the best burger in WA for ages. For me it’s between Compton Burgers and Burgertron.

I have to give it to Compton's because they have $10 specials on most weeks. Our motto is “Just add bacon”, which is what they always suggest and probably a way to get more than $10 off us. LOL. Drew Thanks Drew and if you look up you will see that Compton Burgers did win first place but I reckon all burger lovers should try all of the top 10.

Ed Tough question – there’s a lot of good ones these days. I like Short Order and Hoodburger.

Jeremy Karilee on Preston – Godfather Burger. It’s won multiple gold plates for best steak burger but I prefer the Godfather.

Jez Burgertron – Old Mac is the best for sure!!

Brad Alfred’s Kitchen true old school burger joint.

Been around way before all these new upstarts and still smashing it.

Steven Christos in Landsdale… hands down best burgers.

Josh

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T

he start of this year would have to have been the most uncertain for so many. With lockdowns, isolations, close contacts, wearing of masks and other mandates it has been a nightmare for many businesses. As a result, this issue was a difficult one to put together.

Alas, here it is in all its glory.

One of the joys in putting this issue together was travelling to Cervantes. The iconic Lobster Shack is our cover feature and Carmen writes about all the other things you can do in Cervantes.

In our last issue, we wrote about the price of coffee going up to an alltime high however, in this issue, Sarah writes about coffee that is worth the extra dollar.

Our flamboyant beer writer Jeremy takes us on an Oktoberfest journey and debates the future of wheat beer.

We take an in depth look at how the wine industry has been affected over the past two years.

Botanicals it seems are not just used for gin. Carmen discovers what other people are using it for.

The quality of our fresh produce had been something to be desired of late. Why is that? Have our supply chains just become a mess?

Counter service seems to be becoming more and more common in cafes and restaurants. With staff shortages and wages rising, will this see the end of table service?

Sarah looks at why Australia has become the allergenic capital of the world.

It has been a tough year and many people are frustrated but please consider our hospitality workers who are understaffed and having to do things they have never done before. How does a 16-year-old tell a 50 year old to wear a mask or refuse service when they cannot show a proof of vaccination. We delve a bit deeper into this on pages 40 and 41.

Gail takes us on a magical journey and transformation of some of WA's most historical buildings into amazing new venues.

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We prepare for WA Cheese Week, which has been moved to later in the year to align with Buy West Eat Best Month. In doing so, we thought it was time to bring out a book that will be released at the same time featuring local WA cheese recipes.

Curtis Stone talks to us about his relationship with Coles, living abroad and still being able to make a meat pie for his family.

Enjoy.

Scott

contents

Contents Introductions LETTERS 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 RICH FAMILY HISTORY (Lobster Shack Cervantes) THE NU NOIR STORY – SERIOUS COFFEE (Nu Noir Coffee Boutique) MT LAWLEY'S NEW HANG OUT (Lotus) ON A ROLL... (Baguette Me Not) INDULGENT SEAFOOD ON THE SWAN (Art of Seafood) MORNING, NOON AND NIGHT (The Exchange Bar) A NOD TO THE PAST AND A CHEEKY WINK TO THE NEW (Old Courthouse) SPIRITED IN THE VALLEY (Limeburners & Giniversity in the Valley)

10/11 12/13 14 15 16 17 18 19

Prizes COMPETITIONS/SUBSCRIPTIONS

20/21

Features HOW MUCH WOULD YOU PAY FOR YOUR COFFEE? (Coffee) OKTOBERFEST (Beer) IS WHEAT BEER DEAD? (Beer) WINE IN AUSTRALIA: STILL THE TASTE OF THE WORLD? (Wine) MANIC BOTANICS (Food) COMPARING APPLES (Food) TABLE SERVICE VS COUNTER SERVICE (Hospitality) ALLERGIES AND MORE ALLERGIES... (Health) HOSPITALITY IN THE FACE OF MANDATES & STAFF SHORTAGES (Industry) OLD HERITAGE HOTELS (History) WA CHEESE WEEK'S NEW RECIPE BOOK (Food) CERVANTES: MORE THAN THE PINNACLES (Travel) SURFING THE GLOBE (Celebrity Chef)

22/23 24/25 26/27 28-31 32/33 34/35 36/37 38/39 40/41 42/43 44-47 48-51 52/53

Columns HOW TO GRILL A CRAYFISH (Cover Recipe) REDDY SET GO (Juicing Column) PISTACHIO PESTO SQUID RISOTTO (Easy Meals Column) THE HUMBLE SLUSHY HAS COME A LONG WAY (Catering Column) ANYONE UP FOR A LITTLE HANKY-PANKY (Cocktails Column) LOCAL FIGS WITH LA DELIZIA STRACCIATELLA (Fresh Produce Column) COVID: WHERE TO NOW (Industry Column) VINEGAR (ECO Column)

Cover Picture Lobster Shack Cervantes Profile pages: 10/11 Recipe: 56 Bite size pics pages: 72-75 Photography: Scott Arnold-Eyers

56 57 58 59 60 61 62 63

Products REDS & WHITES (Our Top Drops) 54/55 PRODUCTS & SUPPLIES (Products) 64/65 HOSPITALITY IN YOUR HOME (Products) 66/67

Entertainment LOCAL MUSIC AND LOCAL HAUNTS (Music) 68/69 BOOKS FOR COOKS (Book Reviews) 70/71 BITE SIZE LISTINGS 72-75 CUISINE & LOCATION GUIDE 76 MAP 77 WHAT’S ON YOUR PLATE (What’s Happening) 78-80

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Publisher Scott Arnold-Eyers

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

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

Editors Assistant Sarah Schmitt Proofreader Regina Barnett Menu Writers Scott Arnold-Eyers, Chef George D’Annunzio, Adrian Edlington, Brian Garcia, Dave Gillam, Georgina Goss, Clint Gurney, Araluen Hagan, Paul Hindle, Carmen Jenner, Andrew Kelly, Chef Matt McDonald, Chris O'Halloran, Leroy Rawlings, Jeremy Sambrooks, Sarah Schmitt, Danica Scott, Abi Thompson, Gail Williams Design Cam Allen Design Legal & Finance Manager Dianne Arnold-Eyers Contributing Photography Cam Allen, Ryan Ammon, Scott Arnold-Eyers, Joel Barbitta, David Biesse, Allison Carnegie-Smith, Joanna Cyrupa, Andrea D’Agosto, Jody D’Arcy, Julia D’Orazio, Gary Dowse, Clint Gurney, Araluen Hagan, Jenny Holten, Brendan Homan, Amanda Humphreys, Carmen Jenner, Calum Maxwell, Allan Myles, Adam Nalapraya, Allen S Pyrah, Kylie Richardson, Lorena Rebeiro, Kristina Sindermann, Jordyn Thompson, Gary Walton, Barry Williams Web Designer Paul Bui Web Administrator Dianne Arnold-Eyers Sales and Marketing Scott Arnold-Eyers 0403 344 143 Menu Magazine is proudly published by Eyers RockET ABN 50 880 398 494 Address: P.O.Box 62, Scarborough WA 6922 Phone: (08) 9430 6007 Web: www.menumagazine.com.au | www.digital.menumagazine.com.au Email: info@menumagazine.com.au Menu Magazine

“I have been using Squiddlies for over 5 years in my restaurants.

They have a great product and their service is exceptional” Sebastian Sindermann of Seven Sins Perth Hills

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

Printed by Scott Print Distributed to selected independent supermarkets, newsagencies (through GAC Distribution), as well as selected bars, cafés, restaurants and hotels throughout Western Australia.

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

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

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

contributors

Menu people It feels timely to be writing about food allergies as my son and I have recently been diagnosed with various intolerances. Thankfully they are easier to manage these days, as options available in the supermarket keep growing. Sadly, this is indicative of the growing epidemic we have in society with food allergies. My friend Shannon features in the article on this topic and when we met, our children were very little. I used to joke with her that all one of her girls could eat was air. We caught up over FaceTime and talked for hours about our lives, catching up after a few years apart living in different worlds. It made me think how even when it isn’t such a great area of food to discuss, food always has that way of bringing people together, making hearts align and friendships solidify.

Sarah Schmitt 2022 is becoming a bit like old times. Borders are open, interstate travel, corporate entertaining resuming and venues are back at full capacity. In my West Leederville locale, favourite hotspots such as Besk remain vibrant and busy, while when trying to order a pizza delivery, three local restaurants each advised 90-minute plus wait times as they were so busy. I have recently enjoyed revisiting and dining at, amongst others, West Leederville’s JB O’Reilly’s pub, Subiaco’s Golden West Brewery Co (and then the Fresco Gelato next door), The Meat & Wine Co, an Optus Stadium corporate suite which served an array of pleasingly good food, and a little further afield, a superb five-hour long lunch at Sydney’s The Lord Nelson Brewery Hotel in The Rocks. While I am sure that many jangled nerves remain behind-the-scenes, the venues were all operating with a confident smile front-of-house. Long may it continue.

Paul Hindle As travel has had a resurgence, I’ve made the most of the opportunity to get out and enjoy our vast State. I had the best kingfish ceviche of my life in Broome, where I also stumbled across a distillery in this coastal town’s backwaters. Just between you and me, I’m loving all the distilleries popping up in the most unexpected of places, and I recently discovered another one in Bridgetown on route to the Frankland River wine region, where I did a gin tasting with fresh Geraldton Wax – a sensory revelation. Rather fitting for this issue where I had the opportunity to delve more into botanics and visit the Swan Valley’s latest offering of Limeburners & Giniversity in the Valley. I dare you to try saying that quickly after a couple of gins.

Carmen Jenner

Firstly, let me say a big ‘thank you’ to the Menu Team for such a warm welcome and allowing me to further explore my passion for fantastic food. Catching up with brilliantly creative people such as Craig at the Art of Seafood in East Perth and Karl and Simon at the repurposed Old Courthouse in Fremantle were great experiences.

As we progress further into 2022, the industry continues to be challenged by COVID. With borders reopened, there is a reason to be optimistic. Despite the pandemic, I have still managed to catch up with family in Queensland, travel to the Northern Territory and soon I am heading to Melbourne.

Closer to home, I continue to be amazed by the vibrant restaurant and cafe scene on Perth’s stunning sunset coast strip. During a recent visit to the Swan Valley, I was mightily impressed by the superb wine being produced by Mandoon Estate and Olive Farm wineries. Similarly, the gin and vodka on offer at Young Old’s Distillery - simply outstanding.

Chris O’Halloran There’s nothing I like better than going out for lunch with the girls. We had a great girl’s lunch at Limones Restaurant a few months ago and are heading to Dusit Dheva By The Sea at Sorrento Quay next week for some yummy Thai food. It was really delicious last time we went and very reasonably priced. I was lucky to be the one to write about Baguette Me Not at Karrinyup this issue – I was impressed with their food when I profiled it for the magazine. That’s where I will take the girls next.

Georgina Goss As the weather gets colder, I am enjoying the change in season and energy. Dreaming of raging wood fires, hearty soups, and indulgently large glasses of bold shiraz. Having moved house recently, I have been exploring the new surrounds, enjoying the cultural influences of my little pocket of neighbourhood and the local burger joint, ideally located half way between my best friend’s house and my own. Is there anything better than a good burger, fantastic company, beer on tap and a space where your kids can entertain each other? I think not. As always, the review for this issue was a treat and I am sincere in shouting the praises of The Exchange Bar. Robust all-day brekkie menu? Tick.

Delicious donut-esque sweet arancini balls? Tick.

Prosecco for breakfast? Sold. Because we all deserve nice things sometimes.

Danica Scott

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out and about

COMPETITION WINNERS A big congratulations to Lucky Charm Newsagency in Noranda Square for the best magazine display. If you see our magazine displayed really well, please write to us and be in the chance to win something.

An Essse Giugiaro Coffee Pod machine courtesy of VCM Coffee Machines is on its way out to you, just like this one that Kelly Reedman won last issue.

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polly & the people

Message from the Hon Roger Cook MLA Deputy Premier

Minister for Tourism Welcome to Western Australia and the 32nd edition of Menu Magazine.

F

or more than 15 years, Menu Magazine has provided locals and visitors with an insight into some of WA’s best restaurants, cafes, bars and culinary experiences; highlighting the latest trends and new products in the State’s thriving food and beverage scene.

In this edition, Menu features Oktoberfest, botanicals, refurbished historical buildings, WA Cheese Week; as well as regular articles on design, wine, products, education and events.

An impressive range of culinary adventures await in Australia’s largest State, with a variety of landscapes from the pristine white or ochre-coloured sands and azure blue waters of the north, to the rolling green hills and tall tree forests of the south.

Perth’s hospitality offering continues to grow, with Australia’s sunniest capital city

welcoming a raft of new openings in recent times. This includes the latest addition to the city-fringing hub of Mount Lawley, The Beaufort, a state-of-the-art hospitality venue set over three levels.

Delights of the famed Margaret River region have become even more accessible to east coast travellers, with Jetstar’s direct flights between Melbourne and Busselton having launched in April. Holiday-makers can savour the region’s pleasures, including its award-winning wines, delectable local produce, stunning coastline, lush forests and underground cave systems.

I hope you enjoy this edition of Menu Magazine and that it inspires you to discover more of WA’s exceptional food and wine.

HON ROGER COOK MLA DEPUTY PREMIER MINISTER FOR TOURISM

Further cementing the west coast as a top holiday choice, an impressive selection of WA operators received national recognition at the Qantas Australian Tourism Awards 2022, including Live Ningaloo, Fremantle Prison and Tree Chalets taking home Gold in its respective categories.

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profile

A Rich Family History pioneer days, when David ‘Dogga’ Thompson began crayfishing on his boat 'Sea Tips', the first of many fishing boats to come. Now a substantial family run operation, their export business processes up to 900,000 kilos of lobster in a season. The Shack began life in the late 2000’s as a pop-up window in the factory. The Thompsons admit they never anticipated such rapid success and growth and today the Lobster Shack is a 700-seat venue right beside the ocean. Nautically themed and featuring an aquarium as one might expect, the décor is inviting and family-friendly, with many large bench tables plus a kids’ playground area. Outside, the view is gorgeous. When we arrived at 10am the morning sunlight was bouncing off the ocean, it was crystal clear and marine turquoise in colour. Simply stunning.

Right, time for some lobster. I start with a ‘greatest hits’ mix of the Shack Seafood Platter and the Cold Seafood Platter – these are The Shack’s ‘destination dishes’, their most popular, the ones that many visitors make it a day trip for and I can see why. These platters have got the lot – grilled rock lobster, Carnarvon king prawns, scallops, pickled octopus, salt and pepper calamari, battered Spanish mackerel and calamari rings, smoked salmon, fried garlic prawns, a bowl of lobster seafood chowder, all on beds of hot fries. All local produce, all delicious.

The lobster meat is tender and firm, absent of any bready texture. It doesn’t need any fancy preparation, because seafood is so often best enjoyed ‘as-is’. Likewise the prawns, scallops and the smoked salmon.

The battered mackerel and calamari rings are as high quality as one would expect, and the fried garlic prawns balance the chilli and garlic for most palates, although I can usually go a tad spicier than most. Pickled octopus is a perennial favourite, and this is up there with the best I have tasted.

C

ervantes, 200km north and a couple of hours drive from Perth is a fishing village.

Well, to be fair, it’s rather more than a village now. But back in the early 1960s it was just a collection of shacks, caravans and tents.

This was the genesis of Cervantes’ roots as a commercial seafood industry pioneer, famed specifically for its Western Rock Lobster delicacy. Today, the industry has grown to become the home of the most valuable

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multimillion-dollar single species fishery in Australia, harvesting lobsters primarily for export to markets as far afield as the USA, China and Japan.

However, not all the lobsters are exported.

Luckily for us, we get to eat them too. And as seafood never tastes better than when freshly caught, this is where Lobster Shack comes in. As its name implies, ‘The Shack’ traces its roots all the way back to those 1960s

However, for me, the star supporting players are the salt and pepper calamari and the seafood chowder. The former has a lightness and tangy, zesty delicacy to it that is so often missing from this dish. I would happily order this on its own. Now, lightness is not an adjective that necessarily applies to the seafood chowder, containing as it does generous portions of butter and cream – “Everything that’s not good for you”, laughs manager Nikki Thompson – but it

profile to get up close with Australian sea lions, one of the world’s rarest seal species; as well as enjoy the unique experience of viewing the otherworldly stark beauty of the Pinnacles Desert from an ocean vantage point. Swimming and snorkelling are encouraged, and stand-up paddleboards are available for hire.

Should you require an overnight stay (highly recommended), the Nambung National Park and its Pinnacles Desert Discovery experience are just 17kms away, and Jurien Bay only 26kms north. The Shack’s nearby sister operation The Lobster Lodge, offers options for deluxe and budget shared accommodation.

However, whether you choose to stay overnight or just make it a day trip, in Cervantes you too are very likely to feel like you are living the dream. As the Thompson's like to say, enjoy the experience from lobster pot to cooking pot.

By Paul Hindle tastes awesome. The chowder base is neither too heavy nor too sweet; rather it’s creamy, rich, savoury and full of lobster meat texture – it gives great ‘umami’. Definitely my new favourite comfort food.

in texture and with good flavour, but to my taste buds would benefit from a dollop of the ‘lightness’ that came with the platter’s salt and pepper calamari. The chowder is the chowder again; so good I ate it twice.

The platter’s deliciousness is paired with a 2021 Deep Woods Ivory Semillon Sauvignon Blanc, a favourite wine find from this trip, as it possesses just the right amount of acidity to act as a palette cleanser without overdoing it.

The wine pairing on these courses was the excellent 2020 Excuse My French Rosé from Langeudoc, France. While the Thompson's do endeavour to feature and promote WA and Australian local produce wherever possible, sometimes an import hits just the right spot at just the right price point, which is a fair assessment of this wine. Unlikely to disappoint.

The next dish up is the Half Rock Lobster Mornay, proving the old culinary adage that there is not much that cannot be improved by slathering melted cheese over it. It’s the same tender and firm lobster meat, now covered in Rose Valley parmesan cheese. What’s not to love?

Freshly Shucked Oysters and Salt and Pepper Octopus Salad are served next alongside – well, if I must – another, larger bowl of the Lobster Seafood Chowder. I am a bit of a sucker for fresh oysters and these are lovely. The trio of toppings – Kilpatrick, breadcrumbs, and cheese and herbs – are tasty, erring to savoury notes over sweet as I prefer, although personally, I would have appreciated one set of oysters to be served au naturel (these are available). The Salt and Pepper Octopus is fried and crunchy

What else? Well, if a beer is what you are after, try their local Lobster Lager with its ‘Living the Dream’ tagline – I don’t doubt it! And a shout out to the managerial and wait staff, all of whom were extremely helpful and courteous.

The Lobster Shack operation features more than just its dining experience, as it has embraced the opportunity to both educate and entertain its guests. Factory tours are available of its adjacent live lobster processing plant, tracing a lobster’s journey from the sorting process to the holding lanes and then the pack-out room. Boat tours (September-April) run out to the nearby Cervantes Islands allowing lucky passengers

Lobster Shack Cervantes 37 Catalonia Street, Cervantes PH: (08) 9652 7010 www.lobstershack.com.au

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

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profile

The Nu Noir Story – Serious Coffee

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he story of Nu Noir Coffee Boutique began many years ago, when owner Alessandro Cariotto was just a child.

Following his father into Fremantle’s Old Papa’s Café where he delivered fruit and veg, little Alessandro would be given a babyccino with just a sniff of espresso. Years later as a teenager, Alessandro began working at Old Papa’s saving for a pair of sneakers and he will tell you this is really where his interest in coffee began. He noticed that even though the coffee was made the same way it always tasted different. “That’s where I started to get

curious about coffee because I used to see the difference in results”.

Over time, Alessandro’s experience as a barista grew and so did his frustration at the lack of information about the craft of making coffee. And so, as a young man, disenchanted by an industry that lacked respect and knowledge he left for a spell, turning in a different direction, yet always believing that one day he would return to the industry on his own terms.

That day came many years later when Alessandro was offered the opportunity to be involved in a small café. By then, he had seen how the industry and society’s coffee culture had shifted. No longer controlled by the large coffee companies, the industry had evolved to a more collaborative model where baristas were becoming coffee roasters and based their business models on coffee education; the pursuit of excellence in coffee making and consumers were becoming more aware and selective in what they were spending their money on. This is what resonated with Alessandro as he began delving into the world of coffee, learning as much as he could to catch up on an industry he had been away from for so long. He valued the insights he learned. Getting closer to the source, seeing how coffee was roasted and refining his craft, Alessandro felt he was finally getting the answers to the questions he had all those years earlier and this was the turning point for his career.

Alessandro became the Business Development Manager for Phillip at Di Bella Coffee, one of the country’s top coffee suppliers and credits Phillip as being one of his main mentors in the industry, “in coffee roasting knowledge, he’s in a class of his own”.

It was with Di Bella Coffee that Alessandro stepped out and opened The Roasting Warehouse in Fremantle. This modern-day coffee roastery café was a one stop shop

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profile THIS IS WHAT RESONATED WITH ALESSANDRO AS HE BEGAN DELVING INTO THE WORLD OF COFFEE, LEARNING AS MUCH AS HE COULD TO CATCH UP ON AN INDUSTRY HE HAD BEEN AWAY FROM FOR SO LONG. HE VALUED THE INSIGHTS HE LEARNED. offering breakfast, retail and education. But for Alessandro it was only part of the journey.

While he felt he had learnt all he could about roasting and coffee making, he felt the extraction methods weren’t as sophisticated as they could be.

In 2016, Alessandro sold Roasting Warehouse and went to work with Veneziano Coffee Roasters, “probably one of the best coffee company’s in Australia”. Working with them Alessandro received training from world-class baristas and realised there was a lot more to understand about making coffee. And it was this understanding and his education that was the tipping point to opening Nu Noir Coffee Boutique. Not only had Alessandro worked with Veneziano Coffee Roasters, he also trained, becoming a specialist in his industry.

And that brings us to where we are today, to Nu Noir Coffee Boutique on Oxford Street in Mt Hawthorn. Here the focus is on the coffee and customers are offered a range from traditional to boutique coffees. This is where you come to be educated – to experience a whole new level of coffee.

The name explains it all – Nu Noir means ‘naked black’ and is a tribute to the naked espresso shot. The overall mission here is to bring back the beauty of drinking an espresso coffee, giving one an experience with every shot produced, without the need to add sugar and/or milk to cover up the flaws of traditional coffee one is accustomed to. The secret is in the traditional style of brewing and unique machinery that is used.

Sure you can eat here too, but food is the accompaniment and there’s a small selection on offer. For something savoury enjoy a Breaky Wrap filled with egg, ham, hashbrown, spinach and a touch of sweet chutney. It is one of the best I’ve tasted. A classic Ruben Bagel is hearty and delicious toasted, while the Arancini balls are filled with gooey beef ragu. If you have a sweet tooth, help yourself to a Nutella and banana filled croissant. The traditional cannoli are a lovely sweet treat to go with your choice of brew or for something more fulfilling, a giant chocolate muffin goes down a treat.

The location of Nu Noir on Oxford Street in Mt Hawthorn is a deliberate choice in this story too. The area takes Alessandro back to the early days of business, where owner/operator businesses all supported each other. Alessandro tells me that it’s here you find tradition and life, rather than commercial production and he believes people are still looking for that artisan appeal, where you know that you’re in touch with the person making the coffee.

owner/operator local businesses to work with, those he can just pick up the phone to and have a conversation about what he needs. He feels strongly in the strength of community, “If everyone’s supporting each other in an area, everyone is better off. If your kid needs a job they come and work with us. Let’s go back to the values of the 60’s and 70’s and bring that back”.

All of the coffee on offer at Nu Noir is made with a high graded bean and the various single origin coffees available are from some of the world’s most exotic coffee growing countries.

The coffee extraction process is done using their La Marzocca Leva machine and the price range is between $4.50 and $50 a cup. If you are a coffee connoisseur then make the time to come in, learn and experience the Nu Noir way. You will never view your humble cup of coffee the same again.

By Sarah Schmitt

This is how Alessandro likes to do business and this is reflected in the partnerships he makes. Putting the relationships at the top, he has deliberately sought out small

Nu Noir Coffee Boutique 377 Oxford Street, Mt Hawthorn Ph: 0419 462 588 www.facebook.com/NuNoirCoffeeBoutique

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

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Mt Lawley's New Hangout

shallots and hit of fresh chilli bring in a little earthy complexity with some heat. This dish is stunning. Enjoy your glass of 2021 Cape Mentelle Sauvignon Blanc Semillon with it.

The fresh palate highlights the sweetness in the dish.

L

otus is the new modern Asian restaurant, one of multiple venues of The Beaufort; an entertainment precinct in the heart of Mt Lawley. The interior is elegant with an eye catching array of pendulum lights suspended from the ceiling. With its warm and inviting atmosphere, this is just the place you would want to hang out at with your friends, or on a date.

With a menu inspired from South East Asia, China, Japan, Thailand, Malaysia, Vietnam and India, Executive Chef Leigh Powers says he is trying to broaden people’s perspective on Asian cuisine through his food. Designed for plates to be shared, the menu offers numerous options catering to everyone’s dietary requirements. There is also the Lotus Chef’s Selection on the menu called ‘Feed Me’. If you’re undecided on what to order, allow the chef to serve you the best on offer on the day.

Beef Massaman Curry is always a crowd pleaser and was the first dish we sampled.

Served with rice, the beef was so tender it melted in the mouth, and the curry flavour was rich and deliciously creamy. A lovely sweetness came through from the added touch of gulame laka infused with star anise,

cinnamon and mandarin peel, “to add a little bit of complexity to that sweetness”, leaving us with a great hit of chilli at the end.

We paired this with the 2021 Cape Mentelle Sauvignon Blanc Semillon whose fresh vibrant notes worked well with the rich creaminess of the curry.

Our second dish was the Charred Broccoli with house satay, peanut crunch and Thai herb salad. This dish was beautiful. The bitterness of the broccoli balanced the sweetness from the satay, and the peanut crunch with the fresh herbs brought all the flavours and textures together in a powerful finish. We paired the 2019 Vasse Felix ‘Filius’ Cabinet Sauvignon with this dish. This red wine created a creamy texture and flavour to the satay which was an unexpected pleasure.

The Umai Snapper with shallots, peanut, yuzu, chilli, cauliflower and herb oil was my pick of the day. There was a lot going on here so let’s break this down. Yuzu is a Japanese citrus fruit that is sweet and zingy. The juice is used to make the dressing. The snapper is really fresh and has a delicate hint of the ocean – this is the carrier to all the other flavours on the plate. The dressing brings out the natural sweetness in the fish, and the

For something different we were offered a Butter Chicken Curry Puff served with achar pickle. The puff is made with the in-house roti bread, making it really light and fluffy, which I must say was pretty scrummy. The Butter Chicken had a robust flavour that complimented the outer roti puff nicely. This is a great little dish to start your meal. Once again, the 2021 Cape Mentelle Sauvignon Blanc Semillon worked nicely to balance out the spiciness of the Butter Chicken.

Open Monday to Sunday 11.30am to late with great food in a beautiful setting, Lotus is a great place to come for your next night out.

By Sarah Schmitt

Practical Products Contracts Manager Fabian Pergoloni in conjunction with Moffat’s State Manager Brian Garcia, worked closely with management of The Beaufort ensuring all equipment and kitchen design was purpose-fit for such a busy venue, using premium Moffat brands with 24/7 back-up service.

“The Moffat Blue Seal SAIPIENS combination gets utilised a lot for our production and for service as well. The multi-function facilities are amazing”.

Executive Chef Leigh Powers

Lotus The Beaufort 521-525 Beaufort Street, Highgate Ph: (08) 6186 6667 www.thebeaufort.com.au/lotus Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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On A Roll...

B

read is not something that you usually associate with Asian cuisines, but Vietnam was once a French Colony, and one of the legacies of this history is the Vietnamese bread roll, or Banh Mi. Similar to a French baguette but generally a bit shorter in length, the banh mi is a crusty bread roll, which is traditionally split lengthwise, filled with various savoury ingredients like a submarine sandwich and served as a meal.

Luanne Balaba started doing her baguettes around 10 years ago. Initially at Farmers Markets then pop-ups, she eventually opened a store in Subiaco, before moving into the city onto St Georges Terrace, providing lunches for city workers. When Karrinyup Shopping Centre completed their renovations in October 2021, Baguette Me Not was one of the new outlets to appear on the West Deck.

The selection on offer at Baguette Me Not includes tacos, bao buns, salad bowls and of course, baguettes. They are also adding some more typical cafe items to the choices available with the introduction of their new breakfast menu, from which we really enjoyed the Pimiento Bacon Stack – two poached eggs, bacon, avocado, chillies and roasted cherry tomatoes served on a slice of toasted sourdough – along with a delicious latte.

slaw, perfectly matched with a glass of 2021 Oyster Bay Sauvignon Blanc (Marlborough, NZ). The Bao buns are made from scratch in-house and like all the ingredients, are really fresh. You can see why they are so popular.

Another excellent dish was called the Three Amigos and consisted of three soft tacos filled with Asian slaw, Japanese mayonnaise, fried shallots, coriander, chilli and your choice of meat – in our case, lemongrass chicken.

This also went very nicely with the Oyster Bay Sauvignon Blanc. You can order one taco, or two, three or four, depending on your appetite, or how many people are sharing the dish.

Luanne’s personal favourite dish is the lemongrass pork Egg Sheeran salad bowl, but the most popular dishes on the menu are the bao buns. We tried the Belly Bao, a soft bao bun filled with roasted pork belly and Asian

Naturally, we had to try a baguette as well.

The Pow Wow was a large fresh crusty bread roll filled with pulled pork, sautéed onions, pickles, salad and more zingy chillies, and was accompanied by a glass of house Sangria.

Vietnamese cuisine is typically full of fresh, healthy salads, spiced with lemongrass,

coriander and the ubiquitous chillies, perfect for lunches or anytime you want a light meal.

The prices at Baguette Me Not are very reasonable and you can choose to sit inside or out in the courtyard. You can BYO, however the venue is licensed and offers beer, wine and cocktails. They also provide an extensive array of coffee, teas and juices. You can order over the counter or online for home delivery, takeaway or dine in.

By Georgina Goss

“Luanne and Tyrone requested we take their successful takeaway business and transform it into an upscale, casual, modern, licensed restaurant with takeaway. The outcome has been a fast service business built on delicious Vietnamese inspired style food.”

Chris Arrell of Hospitality & Foodservice Consultants

Baguette Me Not The West Deck, Karrinyup Shopping Centre 200 Karrinyup Road, Karrinyup Ph: 0484 264 663 www.baguettemenot.com Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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profile popular dishes on the menu; it is presented in a three-tiered platter stand and features generous portions of lobster, tiger prawns, oysters, scampi, Moreton Bay bugs, pickled octopus and confit tuna, accompanied by bread and sauces. Western Rock Lobster served with marron mousse was the standout amongst the seafood on offer. The 2020 Thompson Estate Semillon Sauvignon Blanc, with its elegant floral complexity and citrus and green apple was a zesty addition to the dish, providing the perfect accompaniment to this indulgent seafood offering.

Indulgent Seafood

on the Swan L

ocated at one of Perth’s most sought-after Swan River locations, On the Point in East Perth, Art of Seafood provides a new and exciting addition to the vibrant Perth Restaurant scene. “Why a seafood restaurant?” we asked much travelled and highly-credentialled restaurateur and chef Craig Hicks. He simply smiled, raised his arm and pointed at the Swan River as it ambled past the doors leading to the deck. And this is not just any seafood restaurant, as Craig aspires to provide customers with the best plates of fresh, intelligently handled and presented seafood in Perth. Art of Seafood offers several share plate options together with a-la-carte dishes. And for those not seafood inclined there are a select number of alternative dishes.

The first dish we were presented with was the Seared Tuna from the small plates’ menu. It was lightly crusted with shimichi – a traditional Japanese spice blend, wasabi mayonnaise and English Mustard. The tuna was supple with a light spicy char and perfectly complimented by the condiments. This plate was paired with the 2021 3 Drops Great Southern Riesling.

The crisp grapefruit and lime acidity of the wine cut through the spiciness of the tuna,

and countered the heat from the mustard and wasabi.

This was followed by Salmon Carpaccio and Tartar, a stunning dish featuring silky salmon carpaccio with a chervil and lime dressing, topped with preserved fig compote. The tartar was combined with delicate cubes of slightly tart nashi pear. A hint of truffle provided the perfect accompaniment. This dish was served with the 2018 Nannup Ridge Chardonnay which was our pick of the day. The stone fruit and citrus notes of this medium-bodied chardonnay perfectly complimented this dish.

Our third dish was a selection of Natural Oysters served with Asian-influenced dressings and French mignonette. The oysters were so fresh that, had we looked in the kitchen earlier, we would have seen them being shucked. The 2021 Pacha Mama Pinot Gris was a perfect matching; its clean mineral finish enhanced the freshness of the oysters.

At this point we could have easily ordered another platter of oysters, adjourned to the deck with a few cleansing ales and left very contented.

The final dish we tried was the decadent Chilled Seafood Tower. One of the most

For the caviar lover, Art of Seafood offers a high-quality selection of caviar from the Caspian Sea. The wine list features many international wines and a thoughtful selection of Western Australian wines.

Art of Seafood leaves you with an impression of understated elegance without a hint of pretension, just exceptional food that your mind will keep returning to long after leaving.

Whether it is a business lunch to impress, a romantic dinner or a gathering of friends and family, Art of Seafood should be at the top of your list.

By Chris O’Halloran

n Garcia Craig has worked with Bria venues his of y man from Moffat at ensure that to se erti exp ir the sing utili with highhe gets the best equipment s quickly item u men his to lts resu end great the h Wit ly. ient and energy effic the open for d Bol rf ldo Wa of look mming and kitchen to specific progra herm Maxx vot Con the of ns ctio fun that Moffat Pro, Craig always knows long after ts duc pro ir the r afte s look se. the initial purcha

Art of Seafood On The Point 306 TA2 Riverside Drive, East Perth Ph: 0424 346 004 www.artofseafood.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Morning, Noon and Night on a plate with four filled with zesty oozing (genuine) limoncello lemon curd, and four with a chocolate orange filling, served with cream on the side. The scent met our noses before the plate arrived, nostalgic with the aroma of childhood doughnuts, sweet with cinnamon and dusted sugar. Accompanied by a glass of 2021 Cloak and Dagger Prosecco, this was a delightful indulgence and expression in Italian cooking.

Owner George has over 30 years experience in the hospitality industry and this is demonstrated in the uncomplicated yet considered menu, offering genuine authentic cooking and range of meal choices. This is a great spot for breakfast, lunch, dinner, a casual drink or your morning coffee if you fancy. There is a selection of beers on tap and an extensive wine and cocktail menu; and they make over 400 cups of quality coffee by 11am on weekdays.

T

he Exchange Bar offers fantastic coffee, delicious and generous meal options, and is fully licenced with a comprehensive bar selection. Located in West Leederville, surrounded by an office precinct as well as neighbourhood apartments this unexpecting eatery had me smiling within moments of receiving our first dish.

of prosciutto and shallots. Owner George D'Annunzio tells me this is what “keeps the old boys coming back” and I believe it; this makes me want to come back as well.

We paired the omelette with a glass of 2020 Prosecco Alejandro, light with a citrus undertone that complimented the salty bite of the omelette.

The Exchange Bar provides an all-day breakfast menu with additional options. The open brunch burger was stacked high with salty bacon, two sunny side up eggs, grilled haloumi, avocado, rocket and pickled onion chutney on a toasted brioche bun. Our brunch burger was accompanied by a glass of 2021 Cloak & Dagger 'The Dagger’ Pinot Grigio, with the crisp finish transitioning the breakfast dish with ease to a lunch or dinner option.

The bruschetta was topped with grilled tomatoes, avocado, pickled radish and that moreish smoked chorizo, stacked on thick white toast and drizzled with olive oil and cracked pepper. The gentle woodiness of the accompanying 2019 Pacha Mama Chardonnay brought out the earthiness of the dish.

The omelette was delicious and a nourishing example of how to turn a simple favourite into a comprehensive meal; stuffed with smoked chorizo, rich gooey cheese, generous chunks of roasted pumpkin, and crisp smatterings

The Exchange Bar has live music on a Friday and Saturday night, indoor and alfresco seating, and extendable space to accommodate for both intimate and larger events. This venue is also a great option for a party or private booking. I left content, very full and with genuine intention to revisit and share this hidden gem with my friends and family. Highly recommended.

By Danica Scott

The keto-salad was piled with grilled haloumi, crispy bacon, poached eggs and spinach.

Completed with earthy mushrooms, toasted seeds and a creamy and zingy dressing, I would happily eat this every day both for the flavour and to feel positive about my healthy food choices.

Our dessert dish was my highlight. Sweet, crispy biscuit crumbed arancini balls, eight

The Exchange Bar 4/32 Harrogate Street, West Leederville Ph: (08) 9380 6675 www.exchangebrewingco.com.au

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

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profile blue vein cheese flavours. The broccoli was deliciously savoury with mild charring and packed an umami punch from the Japanese inspired seasonings. These dishes were paired with the 2020 St Hugo Eden Valley Riesling which is an outstanding example of Australian Riesling where the mineral characteristics complimented the earthiness of roasted chicken and vegetables, and the zesty acidity was a good food match with the seafood.

The next dishes on offer were selected from the salads menu which can be served as an entrée or main meal. The Budda bowl was visually stunning with a vibrant display of colour and the diversity continued in terms of textures and palate. A range of fresh and pickled vegetables were complimented with the crunch of roasted chickpeas, charred corn and turmeric infused hummus. The Rotisserie chicken cobb salad, like the Budda bowl, was a substantial serving with a generous amount of shredded savoury roast chicken accompanied by crispy bacon, boiled quail eggs and fresh garden salad. It was served with a creamy avocado dressing and topped with crumbed blue vein cheese.

A nod to the past and a cheeky wink to the new T

he old Fremantle Courthouse, established in 1899, has been respectfully reimagined into a restaurant with an emphasis on sharing.

Located adjacent to the Fremantle Markets, the original courtroom with its lofty ceilings, raised judge’s bench and two open fireplaces has been tastefully restored to its former glory. Portraits of past judges adorn the walls and the addition of an extensive modern bar and tasteful fixtures provides a welcoming feel.

“We felt it important that we pay homage to the past and the significant role that the Old Courthouse played in the history of Fremantle” Karl Bullers, restaurateur and owner explained as we strolled through the stunning buildings. We then moved outside to the newly established alfresco dining area and beer garden which sits adjacent to a lawned area shaded by peppermint trees.

The area lends itself to casual dining, grazing plate lunches, or just sample the selection of local beers on tap or your favourite beverage.

Executive Chef Simon Reid has created a menu where dishes are designed to be

shared with friends, business colleagues or family. Ingredients for the dishes are locally sourced where possible, and the dishes we enjoyed reflected this ethos.

The first dishes sampled were the Signature rotisserie chicken with house made gravy and Grilled Fremantle octopus. As the name suggests, the Signature chicken is not your simple Sunday roast, as the WA sourced chicken is brined for 24 hours prior to being rotisserie roasted. The brine is infused with lemon and honey providing a succulence to the meat which just falls from the bone. The chicken is finished with house herbs and garlic butter, and served with a moreish house gravy. The lightly pickled and charred octopus was beautifully tender and served with crisp potato gremolata and kimchi mayo. We chose sides of roasted chat potatoes, roasted carrots with honey and thyme, cauliflower and blue cheese gratin and grilled broccoli with miso and toasted sesame dressing. The roasted potatoes with skin on were earthy, crisp and delicious, the carrots were sweet and tender, the cauliflower creamy with subtle

The final dish served was Duck and pork terrine which was simply outstanding. The rich flavours of the duck and pork were a seamless partnership and heaven on the palate. It was served with crostini to add crunch, pickles which cut through the richness of the terrine and fruit chutney to provide balance to the plate. The dish was matched with the 2010 St Hugo Coonawarra Cabernet Sauvignon.

The great structure, silky tannins and subtle oak perfectly complimented the rich meat flavours of the terrine.

The Old Courthouse maintains an extensive beverage list to satisfy the most discerning tastes. As a nod to the building’s establishment in 1899, the beverage list features 18 Single Malt Whiskeys, a selection of 18 local and imported gins and 99 wine varieties.

If you’re looking for great live entertainment, check the website for upcoming comedy and trivia nights, drag bingo, live music and wine tastings. The Old Courtroom is also available for functions.

The Old Courthouse offers a vast array of culinary delights and entertainment experiences in a warm and inviting environment. So, bring your friends and we’ll let you be the judge.

By Chris O’Halloran

Old Courthouse 45 Henderson Street, Fremantle (08) 9200 1899 www.oldcourthouse.com.au

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

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Spirited in the Valley F

ancy a spot of gin and whisky tasting but don’t have time to journey down south?

Well, I have a tempting answer for you thanks to an exciting new addition to the Swan Valley with the June 2022 opening of the Limeburners & Giniversity in the Valley.

The Great Southern Distilling Company was the first Western Australian distiller to legally launch their Limeburners single malt whisky in 2008.

After their success in Albany in 2015, the Margaret River Distilling Company opened – home to Giniversity where potions are concocted as diligent students create their own bespoke gins. Their third distillery, located in the Porongurups, is home to the 'Tiger Snake and Dugite whiskey' lines.

Founded by Cameron Syme in 2004, this impressive operation has earned too many awards to list here. In 2022, Cameron was inducted into the Hall of Fame for both the Australian Whisky Awards and the Australian Distillers Association. It made sense for Cameron to expand into WA’s oldest wine region teeming with dozens of wineries, breweries, cideries, distilleries and world-class cuisine.

Showcasing a wide array of whiskies and gins, the new 200-seat venue with a restaurant, bar, cellar door and function venue builds on this success. Upon arrival, guests are treated to a rich blue and white colour scheme playing nicely against the parquetry flooring.

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the restaurant is completely gluten-free – an exciting concept for coeliacs, including Jamin’s and Cameron’s daughters who were the inspiration behind this innovation.

Head chef Trevor McGill has refined the menu to showcase the region with shared dishes like the Distillers Platter, featuring marinated octopus, sardines on toast, pan-fried chorizo and the mango and chilli marinated and roasted chicken wings. Small plates include Chorizo and Flat Breads and the Pear and Pumpkin Salad. Larger plates include Pulled Pork or Veggie Burgers and pizza, and you’ll find the Whisky Business pizza with chorizo and whisky bacon, which mirrors from the Margaret River menu.

“Our new venue will appeal to coeliacs even if they just want to enjoy a glass of local wine or cocktails, which are obviously gluten-free since they’re made from grapes and not grains,” Jamin adds.

Working with local producers such as John Kosovich Wines, Talijancich Wines and Windy Creek Wines, they’ll use their barrels to infuse the flavours into their whisky or gin to impart a unique flavour.

They’re only just getting started in the Valley.

Stay tuned for plenty of other exciting plans yet to be launched including, the Giniversity blending classes, Limeburners masterclasses, the possibility of adding a small fourth distillery and producing seasonal releases in line with local winery releases.

By Carmen Jenner

Other local operators to come on board are the Tiny Tea Shop and the gluten-free bakery – Champagne & Gumboots.

With nods to the venue’s origins, the Marri timber with stitching detail on the bar originates from the original bar from the Carilley Estate. This was a great opportunity to upcyle a beautiful piece of wood. However, my eye is drawn to the views of vineyards and the lush landscape cascading down to the babbling river.

It’s easy to understand why this once was a popular cellar door and wedding venue and Cameron says,“I’ve wanted to share my products in the city for a while now, but we had to find the right space. Carilley Estate had the perfect location and structure to work with.”

Nestled amongst so many operators who have been toiling away for decades, how does a newbie infiltrate themselves into such a tight-knit community entrenched in tradition, while still setting themselves apart? Firstly,

Limeburners & Giniversity in the Valley 45 Hyem Road, Herne Hill Ph: (08) 9296 6190 www.distillery.com.au

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

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competition

Win a weekend getaway at Lobster Lodge valued at $1100 Enjoy a two-night stay for four adults at Lobster Lodge. Jump on board our boat tour and head out to Cervantes Island and swim with the Australian sea lions. Then come back to the Lobster Shack and enjoy a Lobster Seafood Platter and drink while soaking up the views of the bay.

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

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Subscribe & Win WIN 1 OR 3 X $100 VOUCHERS TO SPEND AT WESTPHALIA GOURMET FINE FOODS Indulging West Australians for more than 40 years, Westphalia is well known amongst Perth chefs, hotels, restaurants and gourmet delicatessens. Traditional hams such as Black Forest and Continental Gourmet hams are cooked, smoked or cold-smoked in a European style with the special Westphalia recipe. Wiener, Weisswurst, Bratwurst, Chipolatas, Debreziner and Smoked Biersticks are some of the great range of sausages produced.

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

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Cardholder’s Name: FREMANTLE BEER FESTIVAL TICKETS (VALUED AT $30 EACH) Australia’s BIGGEST outdoor Beer Festival returns for its 10th year from 11-13 November at Esplanade Park, Fremantle. Fremantle BeerFest will take festival-goers on a journey of beer and food discovery; exploring rare brews, beer/food pairing and exclusive festival brews, ciders, cocktails and boutique spirits from WA, direct from the brewers themselves. Live music featuring Platinum selling dance music artist Jolyon Petch, plus comedy and masterclasses all weekend.

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

WIN ONE OF 10 DOUBLE PASSES TO PERTH GIN & FOOD FEST (VALUED AT $140 EACH) Perth Gin & Food Fest will run from 26 – 28 August. Meet craft distillers from all States and learn about their gin as you taste your way through their products. All G&Ts, soda and Long Rays mixers are available FREE at all sessions for everyone. Grab a bite to eat in between tastings from our food vendors including Brendan Pang “Mr Dumpling”. Find a gin you absolutely love because all bottles of gin are available to purchase and take home.

Gin, food, and fun – just add friends and you’re guaranteed a fabulous day out.

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

Terms & Conditions 1. Instructions on how to enter, prize details and other information contained within the promotional advertisement form part of these terms and conditions. 2. Entries using the above original coupon, as well as photocopied versions of the above coupon will be accepted. 3. Entries close on Friday 6 January 2023. Winners will be drawn on Friday 13 January 2023. 4. The first entry drawn will be deemed the winner. 5. The prizes must be taken as supplied and cannot be transferred or exchanged as cash. Any additional costs or requirements involved are the responsibility of the competition winner.

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coffee

How much would YOU pay for YOUR Coffee?

I

was at a school meeting not long ago and went to make a coffee. There were no coffee options except for a giant jar of Moccona coffee. I sighed in disappointment and wondered when it was that I had become a coffee snob?

This got me questioning how much of a snob I actually was. I hadn’t given much thought to it before, but when faced with a choice, where would I go and how much would I pay for my coffee?

I was recently given a lesson in specialty coffee by Alessandro Carciotto at Nu Noir Coffee Boutique. That’s when it made sense to me - the quality of the coffee really makes a difference. I savoured that espresso and really enjoyed the experience. Now, would I make that every day first thing in the morning?

Probably not. But how much thought do I put into the coffee beans I purchase? Honestly, not much. I’ve got a friend who bought a $5,000 machine for home use, the grinder itself cost nearly two thousand. My friend’s a trained barista so he can make his coffee at home, every morning, and he sources specialty beans.

So back to the café scene. Why is it that our coffee costs more in some places than in others? Ampol Foodary sell coffee for $3.50.

They claim they’ve sourced quality beans and locally roasted them, put them through quality testing and have baristas making the coffee – and I’m sure it’s all true.

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A small locally-owned business will charge more for their coffee as they have the day-today running costs to absorb into their pricing, staffing costs for trained baristas because quite frankly, people demand it these days.

Let’s face it, a single origin coffee poured by a trained barista is a thing of beauty. Plus, when cafés offer free Wi-Fi, people use these locations as informal work spaces and barely spend a cent. But they do drink coffee. Which I guess answers the question – why do they charge? Because they can, the demand is there.

The other side to this though is the issue with increased shipping costs and global shortages of coffee, causing coffee prices to increase.

As we see our coffee prices rise, do we mind paying for it? People are generally happy to pay for quality coffee. My friend says he’d pay $15 for a specialty coffee, but once a week and it has to be perfect. Fair call I’d say.

We can actually trace how the coffee scene has changed our behaviour. Remember shows like Ally McBeal, every morning as she walked to the office she’d stop at her local Starbucks and walk around with a giant cup in her hand.

It became a status symbol. It opened a whole new market and suddenly, takeout coffee became cool. And ‘Friends’ with their Central Perk created ‘café culture’.

Nespresso brought real espresso people’s homes in a way that was fast efficient, like instant coffee – only this ‘real’ coffee. People’s taste developed they started seeking more. It shaped coffee culture dramatically.

into and was and our

This brings us to Specialty Coffee.

The coffee industry has a grading system for beans, whereby they are awarded points up to 100. Grade 1 is your speciality grade coffee, free of faults with specific attributes,

coffee scoring 80 points or above. Then there’s grade 5 which is what you would compost your garden with. According to Alessandro, the best way to judge the quality of the beans is by price. “If it’s less than $40 per kilo, then you can be pretty sure it’s average coffee”.

A specialty café uses the highest grades of coffee and you should be able to see the SCA numbers next to the coffee on offer. What is an SCA number? The SCA is the Specialty Coffee Association, an international association who set the global quality standards of coffee.

The café will also have more than one coffee offering and a choice of coffee making processes.

Out of curiosity, I did a little research on which coffee is the most expensive. We all know about the cat poo coffee – Kopi Luwak. The beans are fermented as they are digested by the kitty (Asian palm civet), then picked out of its droppings, cleaned up and roasted. It’s a specialty of Indonesia, however, with Western demand, the civets are battery farmed and it’s become an inhumane and tarnished process.

When you get ethically sourced Kopi Luwak coffee, it’s meant to be better tasting and more nutritious than other coffee beans, and the high price is due to demand and limited supply. If you’re looking to buy, expect to pay around $190 for 100g.

Black Ivory Coffee is a Thai coffee company who make elephant poo coffee. I kid you not.

They feed the beans to their elephants and

the digestive process gives the coffee a more ‘robust’ flavour. Expect to pay around $50 a cup, and that’s simply because of limited supply, and makes it higher in price than Kopi Luwak.

As exciting as animal excrement coffee sounds, there is actually a coffee bean doing the rounds that’s causing all sorts of kerfuffle in the coffee world. It’s Eugenioides coffee.

Considered to be one of the parent beans of modern Arabica coffee, it is rare and very difficult to grow, yielding only 150 grams per tree of unmilled coffee. It contains about half the caffeine of Arabica coffee which causes the coffee to have almost no bitterness, and it has fruity and sweet flavour profiles. This bean was long forgotten until recently when it was used in the World Barista Championships 2021 by three winning baristas, throwing it onto the world stage. If you want to get your hands on this coffee bean, you can expect to pay around $1,495 for 250grams.

Now I’ve got you thinking about your next cup; how much are you prepared to pay for it? While the demand of our addictions is there, prices will continue to rise; so why not consider exploring the world of specialty coffee? It’s fascinating and you won’t look at your morning cup the same, that’s for sure.

By Sarah Schmitt

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beer SUCH AN ENORMOUS EVENT OBVIOUSLY TAKES A LOT OF ORGANISING, BUT WITH OVER 200 YEARS OF EXPERIENCE, IT’S NOT SURPRISING THAT OKTOBERFEST RUNS WITH TEUTONIC EFFICIENCY. or pram. Something many don’t consider, to their chagrin, is that you must be seated to order beer and during busy times, finding a seat can be rather tricky. Tables can be booked through the local tourist board, but if you arrive early – before 11am on weekends or mid-afternoon on weekdays, you should have no problem finding a seat.

Oktoberfest G

oing to the Munich Oktoberfest is surely on every beer lover’s bucket list. It was certainly on mine and in 2010, Oktoberfest’s 200th anniversary, my brother and I flew to Germany and spent four glorious days at the festival. For most, the mention of Oktoberfest conjures images of cavernous beer halls, great noisy crowds and buxom beer maids carrying great foamy steins. From experience I can say that is a fairly accurate depiction of the modern Oktoberfest, but it hasn’t always been that way.

The first festival was a much smaller affair, held in October 1810 to honour the marriage of Prince Ludwig and Therese of Saxe-Hildburghhausen. The event, which included horse races and a performance from a student choir, was held in a spacious meadow near Munich’s centre and has since been named Theresienwiese (Therese’s meadow) after the royal bride. The decision to repeat the celebrations in 1811 began the annual Oktoberfest tradition.

Today, Oktoberfest holds the title of the world’s largest Volksfest (folk festival) and the numbers truly speak for themselves.

The 42-hectare meadow is covered with 17 colossal beer tents. Unlike your camping tent, these are non-permanent wooden structures, which, combined with several smaller venues can seat up to 100,000 people. Over six million visitors attend Oktoberfest every year and in 2014, a record 7.7 million litres

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of beer was consumed across the 16 days of the festival. To take advantage of the warmer spring weather, Oktoberfest is now mostly held in September, running for the two weeks leading up to the first weekend in October.

Such an enormous event obviously takes a lot of organising, but with over 200 years of experience, it’s not surprising that Oktoberfest runs with Teutonic efficiency. The entrances to the festival grounds are wide open – entry is free and you generally won’t be checked by security unless you carry a bag

My first impression of Oktoberfest was of a ‘Royal Show for grown ups’. In addition to the beer tents, there are food sellers (the smell of Oktoberfest is a delicious combination of roasted almonds and gingerbread), and dozens of rides including a huge Ferris wheel, rollercoasters and the largest mobile drop tower in the world. In the daytime, the festival grounds are full of young families; children are well catered-for and those under six are permitted until 8pm.

Only six breweries located within the Munich city limits are permitted to supply beer to the festival: Augustiner, Hofbräu, Löwenbräu, Spaten-Franziskaner, Paulaner and HackerPschorr. Each tent is supplied by one brewery, with most offering a weissbier (wheat beer) and a festbier, the latter being a strong, malty golden lager of approximately 6%

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who want to experience Oktoberfest a little closer to home, there are plenty of good options. Oktoberfest in the Gardens holds the title of Perth’s biggest Oktoberfest event.

Held at Langley Park, the 2021 event featured two massive beer halls, live performers, a sideshow alley, silent disco, dodgeball arena, a wood chopping demonstration and a mix of entertainment and competitions held across multiple stages.

alcohol-by-volume. It’s worth noting that a one litre serving of festbier can contain as many as five standard drinks, which explains why I was so inebriated after only four beers.

Most tents also offer a radler, which is half and half festbier and lemonade – and an alcoholfree beer.

Beer geeks might be disappointed by the lack of beer variety at Oktoberfest, especially when compared to local craft beer festivals. I think that’s missing the point. Oktoberfest is more than a beer festival – it’s a celebration of Bavarian culture including music, traditional regalia, food and yes, the beer too. Embrace it for what it is and you’ll be too busy singing ‘Ein Prosit’, and trying to finish a steeringwheel-sized pretzel to care about the lack of kettle-soured, fruited and dry-hopped beers.

Due to the coronavirus pandemic, the Munich Oktoberfest was cancelled for 2020 and 2021.

Oktoberfest 2022 is currently scheduled to run from 17 September to 3 October. For those

Many local craft breweries run their own Oktoberfest-themed events and brew an annual festbier or Märzen (a malty, amber lager) to mark the occasion. Pubs and restaurants like to get in on the Oktoberfest action too. Seven Sins Perth Hills plates up some of the best German cuisine in the city and in 2021, held their Oktoberfest over four Saturdays in October, with a special menu, best dressed competition and traditional music.

Perth’s longest-running and arguably most authentic Oktoberfest is held by the RheinDonau Club in Myaree. The Rhein-Donau Oktoberfest, or as they call it ‘Oktoberfest Perth’, runs every Friday and Saturday during October. The event is strictly 18+, except for the free family day on the last weekend of October. Here, you can drink imported German beer and enjoy German food, live music, traditional dancers and musicians on multiple stages. Dressing up is not compulsory, but highly recommended if you don’t want to be the odd one out.

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By Jeremy Sambrooks

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Is Wheat Beer Dead?

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In researching this article, I discovered that one of my favourite wheat beers, Feral White, once the brewery’s flagship brew, had been discontinued. Feral’s Head Brewer Dr Ryan Harris told me: “Over the past 15 years, Feral White went from being our most popular beer to one of the least popular. Despite the beer being one of our all-time favourites, we were left with little choice but to discontinue its production and distribution on a large scale.

Wheat beers as a style simply are not popular anymore, which is surprising considering most hazy beers have wheat in them.”

Despite what the name might imply, wheat beers are rarely made with wheat alone.

Unlike barley (the primary grain used in most beers), wheat does not have a husk, which makes it difficult to lauter, so most wheat beers are made with a ratio of around 50:50 wheat and barley malt. Most wheat beers are ales made with very little hops – with resulting low bitterness, and expressive yeast strains which provide much of their character. They are typically highly carbonated, which coupled with wheat’s higher protein content, results in a towering, long-lasting head of foam.

There are several different wheat beer styles, with the most popular being German Weissbier and Belgian Witbier. Interestingly, both style names translate to white beer, owing to the beers’ hazy, opaque appearance.

Weissbier refers to a group of beer styles originating from Bavaria, where the style remains popular to this day. Weissbier, also known as Weizen (wheat), refers to a group of Bavarian wheat beers including the hazy hefeweizen (yeast wheat), kristallweizen (crystal wheat), dunkelweizen (dark wheat) and weizenbock (strong wheat beer). While these beers vary in colour and strength, all have low bitterness, little-to-no hop flavour, high carbonation and distinctive fermentation character, with notes of banana, clove, vanilla and bubblegum. Good local examples of the style include Beerland Wheat, Billabong Wheat, Cowaramup Hefeweizen, Homestead

Kaiser’s Choice, Last Drop Hefeweizen and Blastaweizen from Blasta Brewing.

“Blastaweizen was one of the original beers available on tap when we opened four years ago,” says Mike Moran, the WA State Sales Manager for Blasta. “It’s made with all German malt, noble hops and yeast – there’re no twists here, we wanted to nail that classic flavour profile of nutmeg, clove, and banana. The style isn’t as popular as 10-20 years ago, but it has its place in the myriad of beer options.

It’s certainly popular at the brewhouse which sustains more than 90% of the consumption of what we make.”

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heat beer is dead. This seems to be a popular opinion in the modern craft beer scene. When it comes to packaged beer, bottles or cans, it appears to be true. Look at the results from the 2021 GABS Hottest 100 Beers of 2021. There isn’t a single wheat beer to be seen and there isn’t a non-sour wheat beer in the top 200. The list is dominated by pale ales, IPAs and everything hazy, with a few spots left for lagers, sours and stouts. How did this happen? It wasn’t long ago that most craft breweries had a wheat beer in their core range and Matilda Bay Redback was one of the most popular craft beers out there. Where did the wheat beers go?

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Belgian Witbier differs from its German cousin due to the inclusion of spices, usually including coriander seed and orange peel.

They are typically made with raw wheat rather than malted wheat, which adds to the cloudy appearance. The rise in popularity of lager in the late 19th and early 20th centuries, made Witbier extinct, with the last brewer of the style closing shop in 1957. Thankfully, Witbier was revived by a Belgian milkmanturned-brewer named Pierre Celis, who started brewing in his shed, releasing his first white beer to the public in 1966. Today, the most popular witbiers in the world include Hoegaarden and Blue Moon (the best-selling non-lager beer in America). A couple of good local examples are Artisan Malabar Witbier and White Lakes Wit. There is one more style of non-sour wheat beer worth mentioning: American Wheat Beer, which is a relative newcomer compared to its European counterparts. Of all the wheat beer styles, American wheat is the closest in character to the pale ales that dominate today’s craft brewing scene. The appearance of these beers can vary from clear to hazy, but where they differ is in their yeast and hop character. American wheats are usually fermented with a cleaner, more neutral yeast strain and are moderately hopped, resulting in notable hop aroma and more bitterness than a weissbier or a wit. Otherside Lo-Fi is a good, locally brewed, mid-strength example of the style, although not marketed as a wheat beer.

P RE S E NT S

FREMANTLE

So, is wheat beer dead? No, I don’t think we can quite say that yet, but there’s no denying wheat beers have long been on the decline in the Australian craft beer scene. If the style is to survive locally, it will need to be driven by demand from drinkers. If you enjoy a well-made wheat beer, do your bit by buying them where they are available and asking for them where they aren’t.

By Jeremy Sambrooks

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Wine in Australia: Still the Taste of the World?

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hile Australian wine is considered among some of the best in the world, in the last several years, the industry has faced significant negative impacts from the pandemic, freight disruptions and international tariffs on Australian exports.

Despite this, annual revenue growth projections for the 2022-2027 period are positive The great novelist Ernest Hemingway once wrote that “wine is the most civilised thing in the world” and it’s no wonder that almost every nation on Earth makes wine, and drinks it. Australian wine is considered among some of the best in the world. Savvy’s interpretation of the latest data finds the size of the industry certainly underpins that fact, taking in AU$6.9 billion in revenue as of September 2021.

However, during the COVID-19 pandemic and other internationally led factors, growth and profits from the Australian wine industry dipped. This can be explained by tariffs imposed by our largest export destination, China, as well as consumption habits and government restrictions. So, is Australian wine still the taste of the world? Do we drink as much wine as we export? Where are all the wineries in Australia? Which sector of the industry profits most? What will happen to Australian wine in the future?

SIZE OF THE INDUSTRY According to IBISWorld, the Australian wine industry is worth $6.9 billion, taking in $409.8 million in profits as of the final quarter of 2021. This represents a 5.9% profit margin for producers and wineries. In terms of how wine impacts the broader Australian economy, the wine industry generated $1.1b in wages, spread out across 14,754 employees and 1,954 businesses. The overall annual profit growth of the market has been negative however at -8.2% between 2017-2022.

Annualised growth in terms of revenue over 2017-2022 showed a dip of 0.6%, while projections show annual growth over 2022-2027 to increase by 2.5%.

There is no far-and-away dominant winery or wine producer in Australia – minor players comprise almost two-thirds share of market revenue (65.7%) with the top wineries in Australia being Treasury Wine Estates (13.5%), Casella Family Brands (7.7%) and Pernod Ricard Australia (7%.)

ALCOHOL CONSUMPTION IN AUSTRALIA The method of alcohol consumption in Australia was turned upside down during the COVID-19 pandemic due to the extended

shutdown of pubs, clubs and other venues where alcohol was served.

However, the volume of consumption stagnated. According to the Foundation for Alcohol Research and Education, the same proportion of people drank more or less than previously (17%). Thirty eight per cent of people self-reported that their consumption stayed the same. This hews with the IBIS report, showing per-capita alcohol consumption staying the same over 2017-2022.

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The ABS reports that pure alcohol consumption in wine per capita narrowed the gap between beer as of 2017-18, with 3.67 litre of alcohol in wine consumed versus 3.71 litres in beer. The widest gap was last seen in 1973-74, with 2.05 litres of wine consumed per capita versus a whopping 9.18 litres of beer.

WINERIES AND WINE REGIONS IN AUSTRALIA Australia has over 60 designated wine regions, with most of them clustered in South Australia, famous for its rich and fertile south-east: Barossa Valley, McLaren Vale, Clare Valley, Coonawarra, Eden Valley and Adelaide Hills. Victoria has the next highest proportion, followed by New South Wales, Western Australia, Queensland, and Tasmania.

SUPPLY CHAIN OF WINE The key sellers of wine production are grape growers, fruit and vegetable processors, flour and grain manufacturing, paperboard makers, and glass and glass product manufacturing.

These comprise the ingredients and packaging for wines. Other considerations for wine-making include nursery production, livestock and agricultural supplies to ensure healthy grape growth, and chemical product wholesaling.

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Wine reaches us through large liquor wholesalers, while the second tier is comprised of direct-to-consumer retail sales such as casinos, hotels, retailers and hospitality venues.

RED VS WHITE WINE Red wine production leads the way in the Australian wine industry comprising 59.5% of all products, followed by white wine on 32.2%.

Cider accounts for 4% of production and other wines and alcoholic beverages on 4.3%.

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WHO IN AUSTRALIA DRINKS WINE? According to IBISWorld, people with higher disposable income usually drink wine as it’s considered a premium, non-essential

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product. Wine demand has also increased, particularly white wine among young female drinkers. Wine consumption is also moderated by health concerns. Wine is often used as a digestive or sleeping aid by some people, and beer and hard liquors are often seen as unhealthy.

Though we produce a lot of wine ourselves, we imported $928.2 million worth of wine from around the world. The highest proportion of wine was direct from the United Kingdom (22.9%) while other countries (excluding the US, Hong Kong, and Canada) were the highest share of imports at 35.9%. These countries include New Zealand, France, Italy, Spain and select South American nations.

WHO IN THE WORLD DRINKS WINE? According to Wine Australia, in the year ended December 2021, Australian exporters shipped wine to 112 markets, compared with 114 the year before. IBISWorld reported that exports amounted to $2.3 billion. Export markets account for 32.5% of the market share of Australian wine by revenue in 2021-22. By comparison, Wine Australia states that Australia exports 59% of all wine produced.

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THE KEY SELLERS OF WINE PRODUCTION ARE GRAPE GROWERS, FRUIT AND VEGETABLE PROCESSORS, FLOUR AND GRAIN MANUFACTURING, PAPERBOARD MAKERS, AND GLASS AND GLASS PRODUCT MANUFACTURING. THESE COMPRISE THE INGREDIENTS AND PACKAGING FOR WINES. OTHER CONSIDERATIONS FOR WINE MAKING INCLUDE NURSERY PRODUCTION, LIVESTOCK AND AGRICULTURAL SUPPLIES, TO ENSURE HEALTHY GRAPE GROWTH AND CHEMICAL PRODUCT WHOLESALING. The top three markets by value were the United Kingdom ($453 million, down 1%), the United States ($403 million, down 7%) and Hong Kong SAR ($192 million, up 45%).

The top three markets by volume were also the United Kingdom, buying 243 million litres; the United States 125 million litres; and Canada 47 million litres.

Nations participating in the Trans-Pacific Partnership (signed in 2018) will also increase opportunities as tariffs are gradually reduced over time.

CHINA WINE EMBARGO – WHAT HAPPENED TO AUSTRALIAN WINE EXPORTS? Since 2016, China has been the largest export market for Australian wines. However, due to political manoeuvring and disagreements, China began a campaign of scaling back Australian trade on key goods such as coal, barley, meat and of course, wine.

In December 2020, the Chinese Government imposed anti-dumping sanctions on Australian wine amounting to tariffs in excess of 100%, in some cases, double that number.

wine This left wine producers scrambling to find new buyers for approximately $1.26 billion worth of wine.

According to a statement by Wine Australia, “exports to mainland China declined by 97 per cent in value to $29 million and by 93 per cent in volume to 6.4 million litres, a loss of nearly $1 billion in value and 90 million litres in volume, when compared to the 2020 calendar year where shipments were free from tariffs for most of the year.”

Though a total of 63 million litres were shipped in December 2021, the largest month for exports since the big slump in October 2020, it was still the lowest volume shipped within a 12-month period since the year ended September 2004.

Further complications arose during 2020-21 due to the global supply chain crisis, where sea shipping costs rose over 150% over previous years.

WHO PROFITS MOST FROM WINE SALES IN AUSTRALIA? The major market segmentation for wine is major retailers such as Coles or Woolworths (28.1%), domestic wholesalers (22.5%) and other markets (16.9%).

Market concentration in Australian wine is low, with the four major Australian wine producers taking up a 34.3% share of industry revenue in 2021-22.

The four major producers are Treasury Wine Estates Ltd with a market share of 13.5%. They produce some of Australia’s most premium brands including Penfolds, Wolf Blass, Lindeman’s and Rosemount Estate.

the wine business remain good, the industry has really been impacted by first the China trade tariffs and now the ongoing pandemic.

This has been reflected in the decline in business equipment lending we’ve seen in that sector, compared say to the craft beer market, where producers are increasing in number and expanding production capacity.

This may have as much to do with the comparative maturity of the industry – Australian wine producers have been established much longer and probably now have excess production capacity.”

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THE FUTURE OF AUSTRALIAN WINE PRODUCTION Wine production is considered part of the Traditional Service Economy – combining labour and goods to create products for consumption. Wine production is exposed to threats by disruptive innovation – the cost of entering the market may be lowered by new innovations and the rate of innovation.

However, smaller players are unlikely to unseat the Big 4 wine producers as the wine industry is a highly concentrated market. Wine has only seen moderate revenue volatility over the past five years, mostly due to unforeseen geopolitical circumstances.

The wine production industry also receives moderate industry assistance to increase Australian competitiveness and a wine equalisation tax introduced in 2000 to support smaller wineries in Australia.

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Industry data shows that revenue will increase year on year until 2027, with 2023 showing an increase of $279 million. With a global and local taste for wine, Australian wine Please proof yourhas ad its carefully for any errors and confirm your approval by fax or email. production best ad years ahead.

Please proof your carefully for any errors and confirm your approval by fax or email.

Casella Wines Pty Ltd shares 7.7% of the PLEASE NOTE: Menu Magazine will not be held responsible for any errors notthat brought to brought our attention to

By Adrian of not Savvy PLEASE NOTE: Menu Edlington Magazine will be held responsible for that any are errors are not to ourprior attent market and makes wines such as Yellow Tail Colours may different onon screen to to what willwill appear in the magazine due to atodifferent printing process. mayappear appear different screen what appear in the magazine due a different printing process. and Casella 1919. Yellow Tail has performed well in the United States due to its unique and aggressive ‘Blue Ocean’ strategy of marketing.

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Savvy is one of Australia’s largest online financial brokers, focusing on personal and commercial financial products.

Pernod Ricard Pacific Holdings has a 7% Founded Name: in 2010, the firm has seen Name: market share and is the subsidiary of French rapid growth, a testament to their luxury spirits and wine group Pernod Ricard provision of market leading rates and SA. They own the respected brands of Jacob’s reaching customers with the latest in Creek, I am George and St Hugo. media and technology. Savvy is a proud supporter of Kids Under Cover, a charity The fourth of the Big 4 of Australian wine is assisting homeless and at-risk youth to Amphora Australia with a 6.1% share. strengthen their bonds to community and education. Savvy was named one Underneath the Big 4 are medium-sized of BRW’s fastest growing companies in wine companies including Australian Vintage 2015.

Limited (4% share) and De Bortoli Wines.

Smaller producers include Zilzie Wines, Kingston Estate Wines and Tyrrell’s Wines.

According to Bill Tsouvalas, finance expert and founder of Savvy, “While the fundamentals of

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t’s almost impossible to find a menu or distillery in Perth without the word ‘botanicals’ appearing somewhere, especially if gin is involved. With dozens of distilleries spanning from Albany to Margaret River, Broome, Kununurra and the metropolitan area, they’re all proud of their botanicals – and why wouldn’t they be as there are so many to choose from, and what better way to set yourself apart from the competition.

In its purest form, gin has a neutral flavour until the distillation process when infused with botanicals, predominantly juniper berries, which aren’t even really berries but are part of the cone family. In fact, gin isn’t technically a gin unless juniper is the main botanical imparting a fragrant, spicy and bittersweet taste with overtones of pine, wood and pepper.

Why create a gin with only juniper when you can intensify the flavour with botanicals comprising of exotic herbs, seeds, berries, roots and fruits? The range of botanicals is extensive, ranging from traditional flavours such as coriander, orange, elderberries, lemongrass, cinnamon, almond, cardamom,

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Manic Botanics

THE RANGE OF BOTANICALS IS EXTENSIVE, RANGING FROM TRADITIONAL FLAVOURS SUCH AS CORIANDER, ORANGE, ELDERBERRIES, LEMONGRASS, CINNAMON, ALMOND, CARDAMOM, GINGER, LIQUORICE, NUTMEG AND SAFFRON, TO NAME A FEW. ginger, liquorice, nutmeg and saffron, to name a few. Unique to WA is a wide range of native botanicals including eucalyptus, boronia, lemon myrtle and even hemp seed.

Cameron Syme of Great Southern Distillery is considered the pioneer of distilling in the State, if not the country, and lives by his philosophy of championing local products.

Juniper is challenging to grow in Western Australia and tricky to harvest since juniper bushes have needle-like leaves to protect the berries. Nonetheless, Cameron has forged ahead and planted juniper trees in the Porongurups in the Great Southern region as his core gin botanical, as well as working closely with First Nations Australians to source local indigenous botanicals.

Great Southern Distillery has distilleries in Margaret River, Porongurups and Albany and in June, they launched a new venture in the Swan Valley called Limeburners & Giniversity in the Valley.

Following in the footsteps of their other venues, this new venture will allow guests to do more than just sample their spirits, but also engage with the process with Giniversity and Limeburners whisky blending experiences.

There are already plans in the pipeline for an onsite distillery and an edible garden featuring botanicals traditionally used in gin, such as coriander, as well as natives including emu plum and saltbush. Limeburners & Giniversity in the Valley General Manager Jamin Hirte shares, “We’re planning on

food crest of a wave and using botanicals is at the core of what we do.”

Utilising farms like Roeland Village in Collie for their wattle seed to source enough volume, they’ve established a cooperative model to benefit Indigenous farmers. Spinifex recently brought out a new Kakadu plum (gubinge) ginger beer that is low in sugar and has plenty of flavour.

creating a discovery trail through the garden.

Empowerment comes through knowledge from drinking the gin, to the processing stage and understanding the botanicals used.”

As a Giniversity graduate, I highly recommend the experience of concocting your own bespoke gin, if only to take it home and impress your unsuspecting family and friends with your newfound talents.

Gin isn’t the only beverage to showcase botanicals, with vodka, absinthe, arak, pastis and ouzo also distilled with exciting flavour infusions. Spinifex Brewing Co has caught onto the benefits with their ales after founding partners John Gibbs and Michael Little wondered why local botanicals weren’t already being infused into beers. They thought of using the spinifex plant but soon discovered it wasn’t an easily accessible product. Still, the idea was already planted (pun intended) and their ales are infused with lemon myrtle, honey myrtle, wattle seed and Geraldton wax.

John shares, “We’re bringing Australian flavours to the market and the world. Working with Indigenous growers, who are the traditional owners of the land, we’re on the

Fancy having a crack at sprucing up your culinary skills? After all, botanicals have been used in Indigenous food for thousands of years. Western Australia’s pristine environment has an incredible range of native nuts, shoots, leaves and roots. WA owned Tucker Bush has over 60 dried herbs and fruit, herb and vegetable bush tucker plants available nationally, including jambinu zest, finger lime, Davidson plum, sandpaper fig and Geraldton wax perfect in sauces, stocks, cakes, preserves, cocktails and botanical gins.

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Australian native plants with edible fruits, nuts, shoots, T Oleaves W and I Nroots.

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Tucker Bush has also brought out a recipe W A’ S G U I D E AND D book with tempting dishes such as Fremantle octopus in Scarborough citrus, gin WA and6922 jambinu zest,6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket@ PO Box 62, P (08) 9430 believed to be a superior form of Geraldton wax. Their almond, orange and red back ginger cake is teamed with honey iced tea infused with native lemongrass as a nourishing www.tuckerbush.com.au treat. WA’s highly prized marron only deserves the best with a lemon myrtle emulsion, and you can flavour just about any meat with Tucker Bush’s Native Thyme.

There’s no better time to get manic about botanics.

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Comparing Apples Quality and Price Increases, Local verses Imported A

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few years ago we wrote an article about the effects natural disasters have had on our fresh produce industry and the knock-on effect of price hikes to consumers. The focus then was on how the increase in price is an understandable response to environmental factors. Now we are living in the world of COVID-19, the narrative appears to have changed. Over the last few months, we have had numerous emails and letters about the quality of fresh produce in our supermarkets.

On a personal level, we have noticed this as well.

which will inevitably be passed onto the consumer.

Natural disasters are no stranger to those who live in Australia. Bushfires have been a dominant part of news headlines as well as other forces of nature such as cyclones, floods and drought. Shortages and price rises are evident and whether you like to cook at home or dine out, it will more than likely affect the bill. Cafe and restaurant owners would no doubt be paying more for their fresh produce,

We decided to visit a range of places to see what is being sold and from where the produce is sourced. What we found is that the labelling was mostly generic with the ‘Australian Grown’ stickers which took away our ability to decide if we wanted to purchase our own locally grown produce. There were a few local growers labelled, shout-out to Newton Orchards WA and Moora Citrus AUS

Of course natural disasters will always continue to plague us, but now the conversation is around the quality of fresh produce for which we are all paying a higher price. I know for my own family we’ve experienced problems with apples that are dark brown on the inside, oranges that have no flavour or flesh, and a watermelon that was off in only a few days.

So why is this the case? Is it stored badly, is it just the wrong season, frozen or what?

which is a WA business. Where produce is imported it is clearly marked and we found a few of the oranges were from the United States of America. The good old watermelon was ‘Australian Grown'.

Ryan Adair from The Good Grocer told us that if you are buying fruit and vegetables that are in season, grown locally and sourced with care, then you will find your produce is perfect, or as close to as it can get. However “the chains are too concerned with giving

beverages

Leaders in Foodservice customers anything they want, all the time, regardless of quality. Local, independently owned stores are where you can find the best produce."

At The Good Grocer, it is WA first and then they source within Australia, always working within the seasons. “Having a store that has a good relationship with local growers and going to the market daily is extremely important to ensure that what you are eating is the best quality available. It is a store's responsibility to educate customers on the when and the why of our natural seasons, and how that affects what you see in a store’s produce department”.

I guess the moral of the story here is that if you shop local you will enjoy the bounty that our Earth has to offer.

We asked Anthony Pullella from The Herdsman Market a few questions on the subject or why fruits are not lasting very long. He told us that only some fruits are stored such as apples, pears and oranges.

They use storage only once fruits are out of season and they use a system called “Smart fresh”. This storage method doesn’t use any chemicals; it simply removes the oxygen out of the atmosphere or room. This slows or stops the ripening or aging process (might try it on myself). Once they are ready to use the produce, the fruit is taken out and it’s as good as the day it went in.

Anthony said that some of the less professional stores, big chains or discounters may not store their fruit correctly, or they buy cheaper fruit which hasn’t been stored using the correct methods. This quite often results in browning and poor pressures, tasteless flavour, low sugars and reduced shelf life.

We then asked Anthony how much of their produce is from WA, Australia and Overseas.

“Ninety five percent of our produce is local or Australian, with only a very small percentage coming from overseas and this is only used if our local season or supply has ended”.

When pressed on why they stock things that are not in season, he told us they have a real demand for fruit to be available all-year round,

especially with the main lines such as apples, pears, oranges and grapes. “Some fruit is stored and still local and some is sourced from the USA like oranges and grapes as these fruits cannot really be stored for long periods.

The most oranges and grapes can be stored is 4-6 weeks, whereas apples and pears can be stored or Smart fresh stored for 3–5 months”.

“The general public have a misconception of stored fruit, but today with modern practices, we can store fruit chemical free, safely and smartly, and it’s a great way to have local fruit almost all-year round”.

Charlie Anile, a fresh produce wholesaler at Express Fresh agreed with Anthony. He explained that, “not all produce is seasonal, yet the demand is there. As a result, we need to source things from elsewhere, so our clients have them in stock.”

So where does this leave us in this discussion?

I guess the message is clear. Make the effort to support local as best you can and eat to the seasons. In this fast-paced world it is not always convenient to head to your local growers' market on a weekend morning, but we can all be a little more aware of what each season has to offer when we are next shopping.

By Scott Arnold-Eyers

Here is a WA based seasonal guide to buying fruit: Apples – Mid February to June Bananas – Always in season but 80% are from QLD and rest are from Carnarvon and Ord River

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

08 9334 9600

Stone Fruit – Mid November to end of March Watermelon – Locally they are in season from December to January but are available all year round from Australian growers Naval Oranges – Locally they are in season from mid May to November (When out of season they come from California and Egypt)

mbl.com.au 35

hospitality

Table Service vs Counter Service W

e have had numerous calls and emails over the years from people who are not happy to get out of their seat and go to the counter to order a coffee or meal. Many venues have adopted this principle and I can understand it now more than ever with the massive staff shortages we currently have.

I think there is a place for both, but there seems to be more and more venues opting for counter service over table service.

Recently, I went to have a coffee with a friend.

I wasn’t sure if he had eaten or not as he was running late. I could have eaten myself but wanted to wait for him.

After waiting for about 20 minutes, I realised that there was no table service and went to the counter to order a couple of coffees.

The venue was not open to a tab and I hate using my credit card over and over again at the same place, so instead of it being a more expensive bill, it ended up just being coffee.

This got me wondering. How many people are the same as me? How much business do these venues lose by either not opening a table tab or having table service?

So, what are the advantages of counter service?

1.

I guess it helps lower staff wages.

2.

One person can take all the orders so wait staff can just bring out the food and drinks. This means that staff training is not such a big issue and staff turnover is not a worry either.

3.

You can order when you are ready. It does get annoying when wait staff keep coming to your table to see if you are ready to order.

4.

There’s no need to argue about splitting a bill if you go Dutch. Each person can make their own order to go to the same table.

5.

It should be easier to keep track of your order.

6.

Ordering can be much easier if the food or beverage is easy to prepare or ready to go from the display counter. Such as a beer or cake.

7.

36

It is much easier for takeaway venues as there is someone at the counter at all times, instead of having to leave the area to serve someone.

guide the diner on their experience.

Counter service does not do this.

What are the disadvantages of counter service?

1.

Nobody wants to wait in a queue. You don’t know how long you will be waiting.

If the queue is too long, I have been known to go elsewhere or not even enter in the first place.

2.

Large groups will slow things down.

Especially if they are sharing dishes.

3.

Each time you want to order something else, you need to leave your seat.

4.

Multiple credit card transactions. Some are small and annoying and Eftpos fees can be off-putting.

5.

There is less personal interaction than you would get from a waiter. Table service gives the opportunity for wait staff to

6.

On occasion, there is no indication that it is table service and you wait for far too long before realising it. That’s just annoying.

7.

If you have never been to the venue, then how do you know what table number you are at? You may not even be seated. What do you say when you’re asked where you are sitting? It can get awkward.

8.

If there is a problem with your order, then you need to get out of your chair and line up for however long to get it sorted.

225 g

hospitality

alues are considered average unless dicated and relate to product as sold.

25.7 g

6.4 g

4.9 g

1.2 g

24 g

6g

AVERAGE QUANTITY PER 100G*

Fully HACCP certified

AVERAGE QUANTITY PER SERVING*

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S: EGGS, MILK, WHEAT FLOUR, OIL

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ER PACKAGE: 9 | SERVING SIZE: 25G

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YORKY’S YORKSHIRE MANUFACTURED BY THIS PRODUCT IS

ORAGE INFORMATION: KEEP FROZEN AT OR BELOW -18 DEGREES CELSIUS CAUTION: PRODUCT MAY BE VERY HOT AFTER HEATING.

or until piping hot. Remove from oven and serve.

lace frozen product on baking tray and bake for 4 minutes

Opening a tab is also a good idea but I realise that it is not suitable for everyone.

t oven to 180 degrees Celsius (fan-forced 170 degrees Celsius).

HEATING INSTRUCTIONS

What do you think?

By Scott Arnold-Eyers

will elevate any dish you care

Write to us at info@menumagazine.com.au

to imagine. Enjoy.

Our ‘easy-to-serve’ golden puddings

BRINGING THE FRESHEST LOCAL PRODUCE.

from exceptional quality ingredients. baked exclusively in Western Australia traditional Yorkshire Puddings,

GOURMET | ORGANIC | KETO GF | VEGAN Yorky’s hand-crafted,

So, getting back to my original question.

Are venues losing too much money by not having table service? I think the answer is yes,

8.9 g

12. If there is a long queue, counter staff may rush and miss orders, make mistakes and not have an opportunity to up-sell.

1490 kj

11. What if the counter staff are also making the coffee and pouring the beers? This may slow service down.

I think a logical solution is to have both. Even if just one person is walking around to make sure everything is okay and tidying up things that have slipped through, like a forgotten drink order.

2.2 g

10. Looking into the cake display window is not so easy with people standing in front of it.

however does it outweigh staffing costs? Each venue will be different and depend on day-today activity. I mean, if all your staff are down with COVID then you may have no choice but to do without table service.

3 different sizes: (Small, Medium & Large) Made traditionally with fresh ingredients

372 kj

Do I collect my cutlery? Is it at my table?

Or will it come out with my food? It often comes out after the food.

D

1.5 g

0.4 g

9.

ATE

58 mg

15 mg

USE BY

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37

health

Allergies and more Allergies...

A

ustralia is currently known as the ‘allergy capital of the world’ and allergic diseases are amongst the fastest growing chronic conditions in this country. Even if you don’t have a problem yourself, you probably know someone who does. The prevalence of food allergies in children has grown exponentially in the past 30 years. In the 1970s and 80s they were almost non-existent; today 10% percent of babies and 4-8% of children have allergies, with numbers increasing. In adults, it’s approximately one in five, but let’s be honest, not everyone is even aware they have an allergy. Even more alarmingly, anaphylaxis is on such a trajectory that it’s becoming a national health crisis. Seriously, hospital admissions for anaphylaxis in Australia have doubled in the past decade and fatalities increase by 10% each year.

WHAT IS GOING ON HERE? Firstly, let’s be clear on the distinction between an allergy and an intolerance – they are very much different, as is the approach to dealing with them.

An allergy and coeliac disease are an immune reaction to food proteins. The most common foods attributed to allergies are milk, eggs, peanuts, tree nuts, sesame, fish, shellfish, wheat and soy. Most children grow out of their food allergies however, there are those who don’t. If you are allergic, you cannot ever eat that food.

There is also a rising number of people, mostly young adult men, developing gastroenteritis and eosinophilic oesophagitis, which are known as ‘delayed inflammatory food allergies'.

Allergies are also caused by environmental factors such as pollens, dust mites, moulds and animals. Hay Fever is a very common environmental allergy, and worldwide Australia has the highest prevalence of mammalian meat allergy and tick anaphylaxis. Also not to forget is that allergies to stinging insect venom is one of the most common causes of anaphylaxis in Australia.

Intolerance occurs when your body has a chemical reaction to eating a particular food or drink. It doesn’t mean you cannot ever have that food again, it simply means that the chemicals in that food build up in your system, causing a negative reaction in your body, such as gastrointestinal issues. Intolerances can also present as changes in behaviour, sleep, concentration, as well as headaches.

For my friend Shannon, her babies displayed discomfort from birth and the journey she’s undertaken to figure out what’s going on has been overwhelming. “The challenge with intolerances compared to an allergy and anaphylactic allergy is that there’s just no easy way to diagnose; it’s pretty much elimination diets and gradually reintroducing

38

and paying attention to every symptom, a long arduous process that hardly anybody does”.

Diagnosis of allergies and intolerances is not always an easy process.

Skin prick tests are not always conclusive and often an elimination diet is still required to confirm an allergy status. Some allergies are not picked up by common testing and when symptoms present in ways such as behaviour, it gets into a really grey area. Testing a baby can lead to a misdiagnosis and also increase the risk of the child developing an allergy.

There is the ripple effect of living with severe allergies. Shannon told me that most children she knows with anaphylaxis have a significant anxiety disorder as a consequence. It is understandable when you live in fear that someone else’s mistake could lead to your death, not to mention the hyper-vigilance of the parents that would fuel that fear.

That is a lot for any child. My son’s classmate carries an EpiPen and has very severe allergies to multiple foods. This child has been managing the anxiety in primary school and her mum tells me that as high school looms, her daughter’s anxiety is really peaking. And then there’s the upcoming school camp to worry about.

WHY ARE WE BECOMING A MORE ALLERGIC SOCIETY? There’s been a lot of research exploring lifestyle and environmental factors linked to food allergies, and several factors from our urban, modern lifestyle have been identified. Vitamin D deficiency changes the immune response and triggers an allergic reaction. A study found children with a vitamin D deficiency were 11 times more likely to develop a peanut allergy. Children with older siblings and pets are less likely to develop allergies; it is thought this is due to a greater exposure to microbes. There is also a link between children who developed eczema within the first 12 months of life having increased risk of developing allergies. And people with asthma are also likely to experience allergies and anaphylaxis. Jenny Holten from Strange Grains Gluten

Free Bakery says it was when she ran a restaurant that she noticed she was getting more and more customers who were gluten intolerant. It’s what inspired her pivot into gluten-free baking. She says she doesn’t know where the increase is coming from, “but it’s certain to me that just about everybody’s kids are getting food sensitivities”.

We know our gut biome has been radically affected by the changes in our dietary habits. With so many highly processed foods available on the market, our microbiome has been compromised. By eating whole foods, our microbiome is healthy and varied. Other factors to consider are the over use of antibiotics which kill off the good bacteria in our gut, and the use of cleaning products, and living in a very clean environment means our body’s defences are less able to develop.

But here is one for you to consider; new and novel foods potentially introduce new allergens into our diets. For example, severe allergic reactions including anaphylaxis have affected people with a known shellfish allergy after they’ve ingested insect-based proteins.

Insects and crustaceans are closely related and the allergen in them is similar. With the threat of food shortages, eating bugs is becoming a new trend. I even saw a bag of the stuff on the shelves at Woolworths recently.

Quality is our Priority Supplying premium handmade and artisan products to the hospitality industry of Western Australia since 2011.

HALAL • DIETARY • KOSHER • VEGAN • GLUTEN FREE ONLINE ORDERING AVAILABLE HACCP CERTIFIED

HOW DO WE STOP THIS? We can already see adaptation at work in society; just look around at the behavioural changes that have taken place. Five years ago you would struggle to find allergen free products on the supermarket shelves and now they’re featured amongst other everyday products. The current range of milk alternatives is massive and with people understanding gut health and the connection to their wellbeing more, so lifestyles are changing. People are following the Royal Prince Alfred dietary guidelines and the popular FODMAP diet which restricts certain sugars that cause intestinal discomfort. Even people without formal diagnosis are noticing how much better they feel when they restrict inflammatory foods and known allergens.

Schools are ‘allergen aware’ and it’s become part of the narrative when discussing school business, and planning fundraising events. For food handlers there’s food allergy awareness training and guides, and the colour coding of kitchen tools has moved up a notch from the standard blue, red and green, to include purple for allergen free foods. People are now demanding choice with cafes and restaurants offering more variety and food items clearly labelled.

There are government bodies who are focused on research, education and the development of policies to deal with the increasing numbers, and the health industry is looking at how they can support the hospital system with the demand on resources.

Allergic disease is an evolving area of healthcare and while it’s hoped one day soon a cure will be found, it still doesn’t quite solve the question of ‘how did we get here?’ If we can find clarity with that, we have a chance of helping our children into the future. If you feel you may have any symptoms of food allergy or intolerance, please speak to your health professional.

By Sarah Schmitt

www.orafoods.com.au 4 /4 W h i t e S t , B a y s w a t e r 04 1 9 7 78 9 5 1

industry

Hospitality in the face of Mandates & Staff Shortages?

I met up with a friend for lunch not long ago and the young waitress asked him to show his proof of vaccination before he could be served.

He went off his rocker and verbally abused this young girl.

I was shocked by this and asked him how he would feel if his 16-year-old daughter had been treated that way by some old guy. I can tell you he thought about it very differently after that.

It doesn’t matter what your opinion on the topic is. The fact is that the Government mandated showing proof of vaccinations and wearing masks at cafes and restaurants along with many other places – not the business owners or their staff.

Many venue managers and owners that I’ve spoken to didn’t agree with these mandates and had no choice but to take responsibility and police them.

It’s been a confusing and frustrating time for many in the industry and unfortunately there are plenty of stories which have come about during this time. Here are a few I have heard.

On a really hot and humid day in February, one waitress was having trouble breathing. She pulled down her mask for a short time to breath and avoid passing out. A patron then called the health department to report her and the venue. She herself was not wearing a mask as she was sitting down. The health department immediately contacted the venue and threatened to send in the police. This disrupted service and upset a number of diners.

I attended a concert on the first day the mandates were introduced.

Every person had to show their proof of vaccination. Many were turned away. The concert started at 8pm but not everyone was in the venue until 9.30pm, and missed a chunk of the show.

HOSPITALITY: “THE ACT OF BEING FRIENDLY AND WELCOMING TO GUESTS AND VISITORS, FOOD, DRINK, ENTERTAINMENT, ETC. THAT AN ORGANIZATION PROVIDES FOR GUESTS OR BUSINESS PARTNERS”.

(Oxford Dictionary)

S

taff shortages in hospitality have been an issue for a long time but never more than now. We can blame this on a number of things such as a lack of immigrants, work visas (due to the borders being closed) or Job Keeper but one thing that we don’t hear about so often is the poor treatment of our hospitality workers.

Seriously, why would anyone want to go to work and get abused by people day in and day out. Hospitality workers have had enough and are leaving the industry. It’s called hospitality and it should go both ways.

40

One venue told Menu Magazine about a situation where a person turned up to an event with his children and deliberately videoed himself on a tirade because he was asked to show his proof of vaccination.

He quoted laws he felt they were breaking, went on about his ‘rights’ and referencing Nazi Germany. This lasted around half an hour until police arrived to remove him. All the management, staff, security and other patrons involved in the situation handled it professionally, trying to calm this person down. Yet the video was quickly uploaded to YouTube where it gained attention. The venue was then subjected to a barrage of one-star reviews on various platforms and protestors phoned continuously with abusive calls. The entire exercise was a stunt – apparently this fellow had his camera on record before he even entered the venue.

Vicki Mayell of The Catering Institute of Australia told us that a lot of confusion was caused due to misinformation by the media or the Government. They were contacted by many members to find out what they needed to do because the information they were given was contradictory or incorrect.

Patrina from the Restaurant and Catering Association of WA (RACA) explained the concerns they have are regarding the immediate, short and longer term impacts on businesses. There’s the ongoing financial pressures and mental fatigue. But in addition to this, businesses

continue to operate at sub-optimal levels due to staff shortages, staff mandates, case numbers and isolation requirements.

The reduction in restrictions is welcome. This means there’s increased demand now everyone’s back out enjoying the hospitality industry. Of course, with increased demand and staff shortages, one can expect a level of reputational damage to occur, even when businesses are trying their utmost to manage. And with ongoing uncertainty around timelines and the whole border ‘will it/won’t it’ close again debate, there is clearly a lack of confidence within the industry.

In an email sent to me from RACA on 16 May, a restaurateur offered $13k to attract workers, and no one applied.

The Melbourne Restauranteur was so desperate for staff he offered young Brits free flights, accommodation and sponsorship – worth about $13,000. He didn’t get a single applicant. This restaurateur at one time had to turn backpacker job applicants away; now he’s lost around 30% of his workforce because of a lack of working holiday-makers, and was forced to reduce trading to five days a week.

Australia reopened its borders on 15 December 2021. According to the Department of Home Affairs, in the six months since, 69,225 working holiday visas have been granted.

Of those, only 24,725 have entered Australia, which means there are 44,500 people with valid visas still offshore. By comparison, 269,859 working holiday-makers arrived in Australia in the 2019 calendar year.

The Federal Government refunded the $495 visa fee for visa holders who arrived in Australia between 19 January and 19 April to entice working holiday-makers. There has so far been no word of an extension to this.

At the time of having written this, there are no mandates in place.

What has happened during this time has highlighted a problem that we have in society. It costs nothing to smile, say hi or thanks. If we want to have a hospitality industry, then we need to show the people that serve us the same courtesy we expect of them. They are all people like you and me. They are our daughters, sons, mums, dads and friends.

Be nice.

By Scott Arnold-Eyers

history

Old Heritage Hotels W

est Australians hankering for patina with their pasta or character with their Cosmopolitans don't have to look too far for century-old buildings with magnificent architectural features.

There's dozens of venues where revellers can gaze in awe at lofty vaulted ceilings, dormer windows and federation architraves. Think Print Hall, State Buildings, The Guildford Hotel, the old Palace Hotel, Shadow Wine Bar, Norfolk Hotel, Heritage Wine Bar, The Melbourne Hotel, The Rechabite and Emily Taylor.

Sadly, they stand as monuments to others bulldozed in favour of concrete and glass cookie cutter boxes. Today, however, a dedicated school of cool operators are

John Parker ROYAL HOTEL, PERTH – built in 1882 “I love old pubs. I was brought up in them and I’m a third-generation publican, so I’ve got a spot of nostalgia for the classic corner pub steeped in history. My grandfather, Eddie Parker was a boxing champion and publican, and my father, Billy Parker was a rugby player who ran a number of pubs in New Zealand.

The older buildings have got so much energy which you get from the space.

The Royal Hotel opened during the Gold Rush and you can feel the prosperity in the grand Victorian architecture. Can you imagine what it was like back then? Perth was just becoming a town. You’d pull up with your horse and go into the bar, get drunk and end up staying the night.

Sadly, she sat vacant, boarded up for a long time. When the restoration began as part of the Raine Square redevelopment, I would walk past it on my way to work. It came up for tender and my romantic side kicked in. So began the $13 million refit.

We might not be bringing back the card-game scuffles, the flocks of sheep crashing through the Saloon window, the bar brawls with ex-Sheriffs, or the fireworks in the front bar (all true), but it is the same mixed hub and a helluva lot of fun.

42

rescuing some of our State's neglected buildings and risking everything to breathe new life into them. WA punters are the winners, downing bevvies amidst the soaring columns at The Print Hall or sipping cheeky chardonnays at The Old Synagogue.

They're running fingers along sweeping staircases like workers, prisoners and gold diggers did a century ago. They're feeling the nostalgia stepping upon threshholds worn deep by the feet of others years before.

WA hospitality stalwarts know well the financial and personal sacrifices needed to spruik the philosophy in preserving old buildings while saving local communities.

Here we meet a few of them:

We loved the idea of the old saloon bar and our ground-floor lounge pays homage to this. We knew we wanted to keep the original timber floorboards, wooden doorways and staircase balustrade. A lot of work went into restoring the lead-light windows. The iconic verandah has been fully restored and has proven to be hot property with its views across to Yagan Square”.

David Hahn, Head of Marketing and Product Development for Dome Cafe Group PREMIER MILL HOTEL, KATANNING. Built in 1891 FARMER'S HOME HOTEL, NORTHAM. Built in 1866 130 Dôme cafés operating in six countries “Our whole idea at Dome is about repurposing old buildings.

We would rather bring an old building back to life than build something new. It is hard. It is expensive. And there are many obstacles.

It’s like renovating a house, but on steroids.

The Premier Hotel came about because Nigel (Oakey, Managing Director, Dome) had always had his eyes on this dilapidated old Premier Roller flour mill in Katanning. In his Nigelesque way he talked to the Shire and convinced them that this piece of history, with Frederick Piesse, the founding father of Katanning, who built the mill, needed to be preserved. We bought it for $1.

The renovation took over three years and cost several million dollars more than we budgeted for. The locals have embraced it. It’s such a wonderful thing to see locals bringing their friends in and showing them around.

The Farmer’s Home in Northam also has a checkered history as a hotel. It was part of the Temperance movement in the 1800s and was also part of the Gold Rush era. During the latter years, the character was destroyed but people were really keen to see us preserve the history. We are really proud in our role of current custodians.”

We have not been turned off old buildings.

You do forget the pain. When we saw The Old Courthouse and its beautiful high ceilings and the old holding rooms we began the journey again to bring it back to life. We have restored the original dock and magistrate’s bench. We have portraits of the original magistrates and JP’s which have been given a modern twist.

There are stories of Bon Scott going before the magistrate and Alan Bond coming in as an 18-year old for house breaking. It has only been open six months and we love it”.

Sunday 4 Dec 11am - 6pm FREE COMMUNIT EVENT Y

ENTERTAIN MENT FOOD • MU SIC

By Gail Williams

Karl and Janine Bullers NATIONAL HOTEL, FREMANTLE Built in 1868 OLD COURTHOUSE, FREMANTLE Built in 1899 “We bought the National Hotel in 2012 when it was a wreck after being burnt down in 2007. Only the walls were left – no floors, no stairs. We realised how important the history was when we started doing the research and that became the driving force. We couldn’t do a faithful restoration but we have put in fireplaces and bought antiques. We started with a very optimistic outlook about how much it would cost. It took six or seven years and it was one of the most stressful things we have ever done. Once you are half-way through, you have to see it through. You can’t walk away. But, having finished it we are so proud. The local community keep us in business by coming in and drinking there and telling their friends about the history.

You meet people who got married here, people who used to live here. There’s stories of poltergeists and colourful characters.

East Fremantle’s George Street Festival has been delighting visitors since 1989 and showcases our unique George Street precinct.

Come along to East Freo’s favourite community celebration and enjoy: • Market Stalls • Food Trucks • Live Music • Roving Entertainment • Kids Activities in Glasson Park • And more!

DID YOU KNOW? The Town of East Fremantle won the 2022 WasteSorted Waste Avoidance (Events) Award for the 2021 George Street Festival.

We’ll be aiming for zero waste again this year.

eastfremantle.wa.gov.au @George Street Festival 43

food

WA Cheese Week's New Recipe Book

M

enu Magazine has supported WA Cheese Week since its inception. Way back in 2016, a group of cheese lovers got together to educate people on where the cheese they are eating comes from. Many people had been tricked into buying cheese they thought was local, when in fact, it was probably just packaged in WA. The second year of WA Cheese Week saw Menu Magazine became far more involved.

We spoke to several café and restaurant owners and encouraged them to include a cheese board, cheese dish or better still, put on a cheese event. It was a great success with 27 events all up, including the first cheese festival in WA - “curds&WAy”.

44

As the third year of WA Cheese Week happened to coincide with the beginning of COVID, the focus moved to hampers and home delivery.

Let me start with some of the chefs and restaurateurs who will be featured in this book, and discover what they have submitted.

In the fourth year, I had noticed that not all local independent supermarkets were stocking local WA cheese and thought it would be a great idea for this to be rectified.

So we ran a feature in the magazine on some of the places that had a good stock of local WA cheese.

1934 Ristorante has a Stracciatella Pannacotta recipe featuring La Delizia Stracciatella cheese.

This year, it’s time to put all of these people who love cheese and support the ‘buy local’ movement together by producing a recipe book featuring local WA cheese.

Chef Raffaele Fusco told me that he chose this particular cheese because it is fresh and made daily. The company arrived in Perth just a few years ago and he uses this cheese as topping on pizzas or in entrées with tomato or cured meats. This fresh cheese has a unique sweet taste, so why not use it to make an iconic Italian dessert, and that’s exactly how

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

1934 Ristorante came up with “Stracciatella Pannacotta”.

Art of Seafood offers Seared Scallops with Kytren goats curd espuma, dashi, truffles, prosciutto, bonito, lobster oil and scallions.

“The challenge of matching a WA cheese with seafood was fun, as my first thought was that there was no way I would be doing some sort of mornay sauce and the goats curd from Kytren, matched perfectly with this dish that the team and I created”, said chef Craig Hicks.

Caleb Restaurant & Bar has created Burrata Australiana using camembert cheese from Local Goat. Chef Caleb Azuka chose Local Goat, “due to the unique quality of the cheese and how it showcases Western Australian cheese creativity and uniqueness, in its creaminess and earthiness”.

Charthouse Café has used Borrello’s feta cheese to make a Tandoori Spiced Chicken Salad.

Chef Ratna Aich said, “Feta cheese has got a body of its own. It has a salty, sharp tangy flavour and is a crumbly and mouth-melting cheese. Feta is a low-fat cheese and goes very well with any kind of salad, and is a good source of calcium and minerals”.

Ischia Ristorante produced a Burrata Pizza using La Delizia’s Burrata.

There is no surprise that everyone loves a dish with cheese in it, especially Italian cheese.

This delicately soft, cool and creamy cheese is a perfect partner for a fresh woodfired pizza, especially when paired with a drizzle of olive oil.

Lobster Shack Cervantes boasts Crayfish Mornay using parmesan cheese from Rose Valley.

“We chose Rose Valley parmesan because it cuts through the richness with a slight tang. Blended beautifully together with a mozzarella and cream cheese, resulting in a velvety comforting sauce that melts in your mouth, and pairs perfectly with our Western Australian rock lobster”.

Nicko’s Kitchen presents a Warm Fromage Tart with roasted tomatoes using Halls Suzette cheese.

“As our restaurant cuisine is heavily Frenchbased, we seek the very best ingredients with a French twist. Halls Dairy has the only purebred Normandy cows in Australia and the milk they produce is second to none”.

Seven Sins Perth Hills has Cheesy Halls Suzette Oysters.

Chef Sebastian Sindermann tells me that this cheese emulates one of his all-time favourite French cheeses. “It is very versatile as it can be eaten cold or melted down to produce a silky, mouth-watering cheese. The family-run business from Harvey is very close to my heart and really stands for local”.

The Exchange Bar has a Pallotte Casio Uova (Cheese & Egg Balls) using Borrello Ricotta and Rose Valley peppered parmesan.

Chef George D’Annunzio told me that he chose these cheeses because his grandmother and mother have used these same cheeses in recipes since he was a child.

Other restaurants featured in the book are, C15 Espresso, Fire In Your Belly, Graze & Tipple and Limeburners & Giniversity in the Valley.

Now to some of the amazing deli’s and supermarkets that help you get your daily cheese fix, and how they suggest you cook with it.

Basil’s Fine Foods has included a Harvey Ash Blonde Cheese Sauce.

“Harvey Ash Blonde is one of our favourite local cheeses. It’s a local product and very versatile”.

Farmer Jack’s has a Superfood Cheesy Mac with Roasted Cauliflower and Hemp Seeds, using Brownes Tasty Cheddar.

The reason they chose to use this cheese is because they are a local Company. Tasty cheese works well in the Cheesy Mac dish, as tasty cheese is a cheddar that has been aged longer than the usual. A tasty cheese is an above average cheddar in terms of ageing and flavour.

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

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food Fresh Provisions offers us a Vegetable Frittata with Cambray Gouda cheese.

Fresh Provisions has had a long-time affiliation with Cambray. “We admire the family ‘hands on’ practices on the farm and believe that Cambray produce some of the finest Artisan crafted cheese in Australia. The cheese chosen has depth in taste and smoothness that is prefect for our dish”.

Little Sister has a Baked Goat Cheese with blackberries, pecans and rosemary honey, using Local Goat Camembert cheese.

Asked why they chose this cheese, owner Eleni Kakulas said, “aside from being a beautiful cheese we love that we are supporting local farmers; we love that the people who manufacture the cheese come in every week and have a chat. They let us know where the goats are at and how the seasons affect the milk and therefore the cheese. It’s a really important relationship”.

Malibu Fresh Essentials has a Warm Potato Salad with Churchill Rd Raclette Sauce from Dellendale Creamery.

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Dellendale Raclette cheese was chosen because “I love Dellendale Creamery and the cheese is excellent for melting; it’s smooth and creamy with a nutty finish”.

Peaches offers Nonna’s Pina Fritelle di Puglia using Rose Valley Ricotta.

“We chose Rose Valley Ricotta as it is very versatile and we cook a lot of traditional Italian food with it. We love that we can make savoury food such as Fritelle and use the Ricotta to make desserts such as Cannoli”.

The Good Grocer has a fancy cheese and pickle sandwich, focaccia and pickles with St Marcellin cheese from Yallingup Cheese.

Chef Ryan Adair said, “I picked this cheese to use as I wanted to showcase both the amazing cheese-maker Alana at Yallingup Cheese and her products, and pay my respects to the area that I have called home for most of my life. Having our family home down the road from where the cheese is made, I’m instantly taken back there when I eat it. I believe that Yallingup Cheese could stand up proudly to any cheese from France, and I could not

recommend trying it enough; so to pay my respect to the product and creator I have kept the recipe simple, letting the product speak for itself. The St Marcellin shines through the cooler months with a buttery consistency and complex flavours of white truffle and tea leaf, an absolute treasure”.

The Herdsman Market has included a Risotto with Double Brie, Butter, Pumpkin and Sweet Potato Chips.

“For us, what sets Harvey Cheese apart is the love and care that comes through in every one of the handcrafted cheeses. The team at Harvey Cheese use time-honoured methods and the freshest, creamiest milk which is why they have become one of the best in the region”.

The Re Store Leederville has included a Continental Roll with Prosciutto, La Delizia Mozzarella, tomato and basil.

The Re Store Northbridge has a Spinach and Rose Valley Ricotta Ravioli with La Delizia Stracciatella and local pesto.

food THIS YEAR, IT’S TIME TO PUT ALL OF THESE PEOPLE WHO LOVE CHEESE AND SUPPORT THE ‘BUY LOCAL’ MOVEMENT TOGETHER BY PRODUCING A RECIPE BOOK FEATURING LOCAL WA CHEESE. Treat me Fancy has made a Baked Ricotta Cheesecake using Rose Valley Ricotta.

Harvey Cheese has a Gnocchi with St Dukes Red and Smoked Chicken.

“We used Rose Valley Ricotta which is non-animal rennet. We adore this product as we grew up having Rose Valley on our table.

Its texture is very smooth, light and fluffy on the taste buds”.

They are family owned and operated.

Specialising in making cheese to time-honoured methods.

Other deli’s and supermarkets featured in the book are Acciari's Gourmet Butcher & Deli, Marketa and Scutti Fresh Markets.

Some of the cheese-makers have also submitted recipes. I thought it would be interesting to see what they do with their cheese at home.

Bookara Goat Dairy has a Roasted Beetroot Salad, Puy lentils, Bookara goats curd, and pickled kohl rabi.

At Bookara, the quality of their cheese begins with the health of their animals; healthy goats living in open paddocks make the best milk. Their cheese room is right next to the dairy, so the freshness of the goat milk is not compromised. When pasteurising milk, they are careful not to overheat, as goat milk responds best to low temperatures.

Brownes Dairy has a Brownes’ West Aussie Croque Monsieur.

Brownes Dairy was established in 1886 and is Australia’s oldest dairy. A household name in WA with a diverse portfolio of delicious products including dairy milk, cream, yoghurt, flavoured milk, desserts and juice.

Dellendale Creamery has a Young Ocean Brie Mediterranean Style Salad.

Dellendale Creamery’s cheese-maker Chris Vogel says, he “gets inspiration to make cheese from things he has already had combined with his own personal likes.

Outback Brie was inspired by a washed-rind style cheese without being too flamboyant in smell, but still highlights the robust, pungent intensity that wash-rind soft cheese has; such as Munster and Stinky Bishop”.

Kytren Fine Quality Goats Cheese feature Field Mushrooms with Goat Curd.

Most of their cheeses are a soft cheese which is good for cooking.

La Delizia submitted a dish featuring their Burrata with beetroot, chestnuts and vincotto.

Head cheese-maker Dom Boccia says, “making cheese is a passion and there is always much to learn. You know there are so many different kinds of cheese and they all come from the same source – the milk. His favourite cheese is mozzarella”.

Margaret River Dairy Company has a simple yet classic recipe for their Baked Brie.

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

Rose Valley Cheese has made a Ricotta Custard Tart.

Rose Valley Cheese say that their main focus is to maintain a high-quality natural product.

They can assure customers the best possible all-natural cheese. I was fascinated to see all the cheese recipes on their web site. Diana Giura, who wrote them all has a soft spot for ricotta because it’s so versatile; it’s great for sweets or savoury foods and is delicious on its own.

WA Cheese Week will be held from 10-16 October 2022. For more information go to www.wacheese.com.au

By Scott Arnold-Eyers

WE FOCUS ON ONE EXCEPTIONAL PRODUCT. Ask for ‘Halls Suzette’ at your favourite local store.

Halls Family Dairy has a Blueberry Pavlova and Halls Suzette Ice-cream.

Halls Family Dairy is a small West Australian owned family farming business in Wokalup.

Proudly dairy farming since 1890, today they produce a single origin artisan cheese called Hall’s Suzette.

hallsfamilydairy@gmail.com

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travel

Cervantes:

More than the Pinnacles

T

he tiny seaside town of Cervantes is the epitome of everything that is great about Western Australia. Located on the aptly named Turquoise Coast and hugging the Jurien Bay Marine Park, azure sea laps against sand almost too white to be believed.

Situated within the Shire of Dandaragan and two hours north of Perth, the coastal town of Cervantes is easily reached as a day trip along the Indian Ocean Drive. However, rushing this part of the world would be a travesty because you would miss witnessing one of our State’s most phenomenal experiences. Visiting the Pinnacles at either dusk, dawn or full moon is a must, otherwise, you might risk thinking it’s just a bunch of ant mounds under the blazing sun; plus, you will avoid the crowds.

As the sun and moon synchronise their grand exit and entrance, mysterious shadowy peaks and valleys form, while kangaroos, emus, lizards and influencers bask in the afterglow.

So renowned, the Pinnacles has been listed in Lonely Planet’s Ultimate Travel List Australia book released in May 2022.

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This extraordinary landscape emerging from the desert floor has been the makings of many a legend, but a trip to the architecturally designed Pinnacles Desert Discovery Centre sheds some light. A four-kilometre drive trail weaves through the Pinnacles Desert, spanning 20,000 hectares in the Nambung National Park and many pick a spot to roam on foot. You could spend hours meandering among the thousands of limestone mounds in varying heights, shapes and widths, especially at sunset when the sand shifts to reveal eerie images such as pillars, mushrooms and tombstones in stark contrast to the luminous sky.

As you can see by now, an overnight stay in Cervantes is essential to avoid a lengthy and precarious drive at dusk or dawn, and there are several options catering to all budgets.

Starting at the more luxurious end, the Pinnacles Edge Resort caters to families, groups and couples on short or long-term getaways with various self-contained spa suites, two-bedroom apartments and studio hotel rooms. Located in the heart of town, the

complex also houses the Cervantes Pinnacles Motel (undergoing an upgrade at the time of print), an onsite restaurant and a swimming pool beckoning guests to linger beneath the shade sails.

The resort is within walking distance to many of the town’s attractions, and manager Tony Monk recommends, “Cervantes is a great place to get away and relax. Or get your thrills with sandboarding, skydiving or snorkelling.”

Alternatively, the Lobster Lodge offers backpacker dorm rooms, family rooms and deluxe ensuite rooms with ocean views.

Oozing chic coastal vibes, all guests have access to a shared kitchen and lounge area, ideal if you’re on a budget or lengthy trip.

After all, you might get lucky on a fishing charter from nearby Jurien Bay. Or if you’ve caught tailor, whiting, mulloway, herring, shark or crabs at any of the local fishing haunts at Hangover Bay, Cervantes Jetty, Lead Lights, Cervantes Beach Black Peak, Hansen Bay, Cervantes Back Beach or Thirsty Point. If the fishing gods weren’t on your side, then pay

travel a visit to the Lobster Shack for fresh seafood you can prepare yourself.

Most days of the week, the family and pet-friendly Cervantes Bar and Bistro is abuzz thanks to its restaurant, sports bar, beer garden and tap beers. Seating over 200 guests, the menu impresses with Black Angus beef, Asian influences and fresh seafood platters with locally sourced (subject to the seasons) lobster, prawns, squid, mussels, octopus and fish of the day.

Owner Marks Knowles shares, “Cervantes has a lot more to offer than just the Pinnacles.

There are plenty of other attractions, including the stromatolites at Lake Thetis, beaches, sea lion tours, fishing and a relaxing lifestyle.”

One of the first families to discover its charm while in search of the elusive Western Rock Lobster in the 1960s was The Thompson family. A couple of generations later, in 2008 they created a processing facility specifically for the export of live lobsters. Due to popular demand, they added a tourism component called the Lobster Shack for the public to sample this prized delicacy, as well as the accommodation at the Lobster Lodge, and factory tours offering a unique insight into WA’s lobster industry.

The Lobster Shack’s popular sea lion tours run to the outlying Cervantes Islands where you can swim and snorkel with these playful creatures. Nikki Thompson runs the Lobster Shack with husband David and says, “Cervantes is one of those coastal country towns where the pace is slow enough that it’s easy to kick back and return to nature. One of

my favourite things is heading to the beach out the back of the Lobster Shack with the kids.”

Seating up to 700 patrons and exuding a sea shanty vibe, anything featuring local lobster from the menu will naturally be outstanding, and you really can’t go past grilled lobster paired with the Lobster Lager.

Nikki recommends the Shack Seafood Platter featuring grilled lobster, scallops, oysters, prawns, squid, Spanish mackerel and seafood chowder - you can read our full review in this issue.

This region isn’t named the Turquoise Coast without good reason. If you’re looking for that ultimate Instagram spot, Sandy Cape delivers as its aquamarine waters are sheltered by a small bay perfect for frolicking, snorkelling and fishing. After checking the tides, you can drive directly onto the beach and set yourself up for the day and you’ll likely have it mostly to yourself for endless #nofilter posing. Campsites are available and if you feel the need for speed, why not sandboard down the dunes for unabandoned fun. Given you’re on the Indian Ocean, the sunsets are golden from Sandy Cape, but for a different perspective, head to Hansen Bay Lookout or follow the boardwalks from Thirsty Point Lookout.

Just off the Indian Ocean Drive, nearby Green Head hosts one of the country’s top beaches called Dynamite Bay. This circular-shaped beach is sheltered by a rocky peninsula and is a favourite for picnics and snorkelling among the abundant marine life and coral.

Travel LET'S

CERVANTES WA 3.5 Star quality accommodation, value for money, comfort and friendly service.

ACCOMMODATION

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www.cervantespinnaclesmotel.com.au reservations.pinnacles@bigpond.com

PH: 08 9652 7145

FRESH ITALIAN HANDCRAFTED CHEESE MADE FROM 100% LOCAL INGREDIENTS

MOZZARELLA - BURRATA STRACCIATELLA - RICOTTA PRESERVATIVE FREE - VEGETARIAN FRIENDLY

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travel

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travel THE RESORT IS WITHIN WALKING DISTANCE TO MANY OF THE TOWN’S ATTRACTIONS, AND MANAGER TONY MONK RECOMMENDS, “CERVANTES IS A GREAT PLACE TO GET AWAY AND RELAX OR GET YOUR THRILLS WITH SANDBOARDING, SKYDIVING OR SNORKELLING.” For spectacular views of South Bay, Dynamite Bay and Anchorage Bay, head up to Three Bays Walkway and stroll among the blooming flora while spotting eagles, ospreys, sea lions and dolphins. While in Green Head, it’s just a short stroll to Green Head Gallery for a coffee and to purchase a depiction of this coastal treasure painted by local artist Deborah Crookes.

Another local business is Dandaragan Organic Beef and although you can’t buy direct from the farm, you can order online and buy direct from many outlets in Perth – it’s also worth checking out their website for their beefy recipes. The region’s Mediterranean climate is ideal for growing olives and Dandaragan Estate is one of Australia’s leading producers of olive oil. Free delivery is available when you order online, or you can purchase Dandaragan Estate’s blends from many supermarkets and speciality stores.

If adventure calls, about an hour north, the lush Stockyard Gully National Park is home to a cave system leading to an underwater river.

You’ll need a four-wheel-drive to access the park, and remembering the journey is part of the adventure, you’ll be royally rewarded with an impressive cave stretching over 400 metres.

Cushioned with soft, cool sand underfoot, this picturesque cave provides some muchneeded relief when visiting during the warmer months. Don’t forget to bring plenty of water and your torch as it’s pitch black inside the cave, which is home to colonies of kangaroos, birdlife, bats and bees - watch out for the hives at the entrance.

The lycra-clad will find the views hard to resist from the sealed Turquoise Way Trail, perfect for walking and cycling, spanning 14.2km along the coast from the Jurien Bay Marina to the Hill River Mouth. Or take the scenic 18.5km drive through Lesueur National Park or choose from one of the walking trails for a spectacular display of wildflowers between August and November. Another scenic drive is the Dandaragan Way through the Badgingarra National Park, passing by enormous wind turbines and picturesque scenery including marri trees, wildflowers and cockatoos.

Some consider Cervantes primarily as the gateway to the Pinnacles, but then you’d be missing the point. Its charm lies in its simplicity.

Like takeaway fish and chips at sunset on the foreshore or coffee and a toastie from the pop-up Bettyvan. So much more than just a coffee van, it exudes a sense of community for the locals to catch up with their dogs or fishermen to swing by once they’re done pulling pots. Conveniently located at the turn-off into Cervantes from the Indian Ocean Drive just outside the township, the van runs from Thursday to Monday mornings. Check for updates on the opening times on the Bettyvan Facebook page.

If you’re lucky enough to have time on your hands, lingering along Western Australia’s Coral Coast for a seaside holiday will undoubtedly be the makings of cherished memories, especially if you can extend the journey north to Kalbarri, Exmouth and Broome. If returning to Perth, delay your return to reality by pausing 24 kilometres south of Cervantes at the Wanagarren Nature Reserve for a forest of grass trees, officially named Xanthorrhoea, formerly called ‘blackboys,’ back when life was infinitely less complicated and culturally aware.

Travel LET'S

CERVANTES WA Explore Cervantes from Luxury 4.5 Star apartment accommodation.

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www.pinnaclesedgeresort.com.au reservations.pinnacles@bigpond.com

PH: 08 9652 7145

WA’s Best Producers

As the sun sets on your journey, don’t forget to look up at the vast sky as darkness transcends the galaxy into a star-studded performance.

For more information, go to www.visitturquoisecoast.com.au and visit the Cervantes Visitor Centre while in town.

By Carmen Jenner

Wondering why many of Cervantes’ streets have Spanish names, such as Seville Street, Valencia Road and Iberia Street? The town earned its namesake from a ship wrecked nearby named after Miguel de Cervantes, author of Don Quixote.

Support your local food manufacturers.

Available at selected local independant food outlets as well as selected cafes and restaurants.

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

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celebrity chef

Surfing The Globe

Kitchen (FOX), an all-new baking competition.

A New York Times bestselling author, Curtis has authored six cookbooks including his most recent, Good Food, Good Life, and he has a top selling collection of cookware called Kitchen Solutions, available on the Home Shopping Network.

You have come a long way since Surfing the Menu. What can you tell me about that experience?

Travelling around Australia with one of my best mates surfing, cooking and meeting locals was a pinch-yourself moment. I couldn’t believe at the time that was my job!

Most people recognise you for your Coles ads. This happened about the same time that people started to really look at buying local. How much of an influence do you think this campaign has made?

Working with Coles gives me an incredible opportunity to influence Aussie families and home cooking. My whole food philosophy is buying seasonal produce when it’s at its best. I’ve also been able to help implement sow-stall free pork and no hormone beef, which shows that change like this really does start at home.

You came to Western Australia to film Field Trip. Has that influenced anything you do in your restaurants?

Yes – we took all the inspiration we found in WA back to LA to create a Western Australian themed menu in 2019, before Covid hit. We loved using Australian natives like salt bush and the amazing wines of Margaret River.

A common theme in a lot of your shows is travelling around an area to learn about the food and its heritage. That started with Surfing The Menu. How has your vision for these shows changed and adapted with your life experience?

I

first met Curtis Stone while I was working at Conscious Living magazine. The magazine did a feature on Surfing the Menu with Curtis and Ben O’Donoghue before they became household names. Around 20 years later, Curtis is a Los Angeles-based Michelin-starred chef, restaurateur, author and entrepreneur.

At eighteen, he began cooking at the Savoy Hotel’s five-star restaurant in Melbourne.

At twenty-one, he worked for renowned chef Marco Pierre White for eight years, an experience that influenced his career. In 2014, Curtis opened his first restaurant, the recently Michelin starred Maude (Beverly Hills, CA).

This was followed by Gwen Butcher Shop & Restaurant (Hollywood, CA) in 2016 with his brother Luke. They opened their second

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restaurant Georgie, with restaurateur Stephan Courseau in Dallas, Texas in 2019. In February 2021, Curtis opened a pop-up, The Pie Room by Gwen, in the Maude space, serving traditional Aussie meat pies, puddings, and tarts. Curtis also operates Curtis Stone Events in Los Angeles, a full-service events and catering company that crafts personalised occasions for guests.

Curtis is also widely known for his appearances on a range of television programmes including Emmy-nominated Top Chef Junior and MasterChef Australia. Field Trip with Curtis Stone (PBS), a series inspired by his global travels to research the regional menus at Maude, has recently premiered Season Two. Curtis took a judge’s seat for Crime Scene

The more I travel the more places I realise there are to explore – the list always gets longer. I love finding inspiration from all corners of the world, from the wise old providores that have skills passed down through generations, and then taking them back for modern diners to enjoy.

You live in America with your wife and two boys. What Australian foods and customs do your boys enjoy and what does Lindsay enjoy about Australia?

I love making Aussie meat pies and the humble sausage roll for my family, which are rare in the US hence why I launched The Pie Room when we pivoted during Covid. Most Americans think of pies as sweet like apple, cherry and pecan. Lindsay loves the laid-back

nature of Australia, which has many similarities to Californian beach culture.

What would you whip up for a private candlelit dinner?

What inspires you?

Well, it would probably be for Linds so it would be her favourite - lobster and some type of pasta, followed by a chocolate dessert.

Creativity and drive have always been inspirational. Pushing yourself to be better and clever.

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

I don’t play favourites but have you seen Hot Ones yet? Celebrities sit down to be interviewed while working their way through chicken wings with increasing levels of heat. I like hot food but I’m not sure how hot on the Scoville scale that I’d make it to.

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

That’s tough because I’ve been fortunate enough to do a lot of television. I did love Top Chef Junior because you’re looking at the next generation of chefs and it’s incredible the culinary knowledge and talent some of these young people carry with them. I never was so skilled at that age. I filmed something recently that was quite fun but I can’t let the cat out of the bag just yet.

Who is your favourite Perth chef?

I love Tony Howell.

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

All the time, especially when we were creating a new menu for Maude every month.

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

Anything but licorice! It’s my kryptonite.

What is your favourite dish to cook and your favourite to eat?

I love cooking steak and I love eating anything my wife cooks – people are usually too scared to prepare a meal for chefs, I wish they’d realise we appreciate anything!

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

When I turned up on a foot fetish website!

That was totally crazy but it’s made me appreciate my feet more…

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

I love a great Rosé or cold beer after work but when I’m out on the town I’m the one asking for the girly Cosmopolitan while my wife has a whisky on the rocks! The waiter always delivers them the wrong way around and we have to swap!

16/7 Abrams St, Balcatta 6021

www.comcater.com.au

1300 309 262

BECAUSE ALL RESTAURANT & CAFÉ KITCHENS DESERVE CULINARY MUSCLE AT AN AFFORDABLE PRICE

How do you like your own steak cooked?

I like it rare and well-rested.

Do you ever eat fast food?

Yes I’m a sucker for tacos! We have amazing food trucks in LA and I often stop by on my way home for a late night feed.

What’s next for you?

Travel and events. Both have been on the back burner so to speak. I’ll be returning to Australia more this year for work and pleasure, and it’s good to see people in groups celebrating again. We just cooked for the Screen Actors Guild Awards in Hollywood, and I was at Palm Desert Food & Wine last weekend. It feels wonderful to see events coming to life again after two years. And of course, more television is coming your way too. Stay tuned.

By Scott Arnold-Eyers

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

Danny Matthews - Head Chef Seasonal Brewing, WA

our top drops

Red Wines 2010 St Hugo Coonawarra Cabernet Sauvignon

2020 Excuse My French Rosé

Region: Coonawarra, South Australia

Region: Languedoc, France

Venue: Old Courthouse

Venue: Lobster Shack, Cervantes

Web: www.sthugo.com

Imported by: Young & Rashleigh Wine Merchants P/L

Tasting Notes: A superb wine, with a floral lift, perfumed blueberries and hints of cocoa with overtones of violets and cooling dried herbs. Generous and structural at its core with fine chalky tannins, complimented by an expressive red fruit spectrum and enhanced with subtle refined oak.

Tasting Notes: This is a classic French Rosé, pale and dry with flavours of red summer berries. With a soft and textural mouthfeel, it has a crisp elegant finish.

We said: The great structure, silky tannins and subtle oak perfectly complimented the rich meat flavours of the terrine.

2019 Vasse Felix ‘Filius’ Cabinet Sauvignon Region: Margaret River, Western Australia Venue: Lotus Web: www.vassefelix.com.au Tasting Notes: This wine has a savoury nose of miso, wet forest floor, shitake and leather wax, and opens into light perfumes of mulberry and blackberry juice with a hint of raspberry ice cream. It has a fresh but velvety palate with medium weight, a creamy core and fine, elegant tannins. Hints of delicate dried cranberry and sunflower seed nuttiness linger on the finish.

We said: This red wine created a creamy texture and flavour to the satay which was an unexpected pleasure.

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We said: It hit the right spot, alongside the freshly Shucked Oysters and Salt and Pepper Octopus Salad.

2020 Chateau La Gordonne Rosé Region: Provence, France Venue: The Exchange Bar Web: www.lagordonne.com Tasting Notes: This medium-bodied classical Rosé shows aromas of crushed watermelon, wild strawberry, nectarine and briny sea spray.

The palate is crisp with pronounced minerality and a brisk citrus finish.

We said: A keto dish with a wine seems to defeat the purpose a little, however, the earthy natural flavours really came out with the Chateau Rosé.

our top drops

White Wines 2020 St Hugo Eden Valley Riesling

2018 Nannup Ridge Chardonnay

Region: Eden Valley, South Australia

Region: Margaret River, Western Australia

Venue: Old Courthouse

Venue: Art of Seafood

Web: www.sthugo.com

Web: www.nannupridgewines.com.au

Tasting Notes: This is an outstanding example of a beautifully balanced, modern Australian Riesling, with beautiful floral notes of jasmine and fragrant citrus. A linear structure drives the zesty lime and slatey palate.

This wine reflects the quality of the Eden Valley fruit.

Tasting Notes: This medium bodied Chardonnay displays excellent fruit characters with a good mix of stone fruit and citrus character. A good wine for early drinking.

We said: The mineral characteristics complimented the earthiness of the roasted chicken and vegetables, and the zesty acidity was a good food match with the seafood.

We said: The stone fruit and citrus notes of this medium-bodied chardonnay perfectly complimented the Salmon Carpaccio and Tartar, a stunning dish featuring silky salmon carpaccio with a chervil and lime dressing, topped with preserved fig compote.

2021 3 Drops Riesling

2021 Pacha Mama Pinot Gris

Region: Great Southern, Western Australia

Region: Yarra Valley, Victoria

Venue: Art of Seafood

Venue: Art of Seafood

Web: www.3drops.com

Web: www.wineunplugged.com.au

Tasting Notes: With aromas of intense lime and grapefruit characters, and backed by some floral notes, the bouquet is lifted, clean and vibrant. This wine has a tightly wound palate structure which provides great length and persistence, and will develop over many years.

Tasting Notes: Aromatic and vibrant with pears, roasted quince and layers of warm spice, the palate is smooth and supple with refreshing acidity to balance the ripe pear texture. It is silky smooth with fresh flavours and a crisp mineral finish.

We Said: The crisp grapefruit and lime acidity of the wine cut through the spiciness of the tuna, and countered the heat from the mustard and wasabi.

We said: This was a perfect matching with the oysters. Its clean mineral finish enhanced their freshness.

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cover recipe

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

How to Grill a Crayfish HOW TO PREPARE 1.

2.

3.

4.

2.

Brush the Lobster with a generous amount of Garlic butter

3.

Cut length-ways, all the way down the body, towards the tail

Squirt approx. 100ml of water on the grill close to the Lobster, and place a lid over the top to steam

4.

Turn the Lobster around and insert the knife into the center of the body and cut up between the eyes

Depending on the Lobster’s size it can take anywhere from 6-15 minutes to cook

5.

The Lobster meat will be firm and white once its cooked

Place the Lobster on its stomach and insert a sharp strong knife through the centre of its body

Pull the Lobster in half where you have cut and wash under cold water and remove the guts

HOW TO COOK THE LOBSTER 1.

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Place the Lobster on a hot grill shell side down

NOTES Lobsters will continue to cook in their shell when taken off the grill so be careful not to overcook

By Abi Thompson of Lobster Shack Cervantes

25 second 25 second Vacuum Vacuum Blending Blending

Reddy Set Go N

othing beats a fresh watermelon and apple juice to get your day under way.

The red colour will get you fired up in the morning, along with a hint of spice from the ginger.

Watermelon is 93% water, which makes its hydrating properties really good for your brain.

It also cools the body, cleanses the kidneys and has been shown to purify the skin, promoting shiny hair and strong nails. Its red colour comes from high levels of lycopene, the bright red carotene, a powerful antioxidant which neutralises free radicals. Watermelon is also high in amino acids citrulline and arginine that may help lower the risk of heart disease, high blood pressure and help prevent prostate cancer. It also works like a miracle on treating burns.

Ginger stimulates digestion, keeps the intestinal muscles toned, relieves abdominal bloating, vomiting, and diahorrea. It effectively assists nausea associated with morning sickness, motion sickness, chemotherapy and anaesthesia.

REDDY SET GO Makes 1 litre INGREDIENTS ¼ Watermelon 2 red apples ½ lemon 1 ginger knob (2cm)

METHOD Thinly slice the outer green skin off the watermelon, leaving most of the white flesh intact (you can juice the skin if desired). Cut the melon in long slices about two finger widths, then cut the slices into long strips about three finger widths.

Remove the stems and any stickers from the apples. Cut them into halves or quarters if too big to fit into the wide chute, leaving the skin and seeds (you will juice these too).

Remove stickers from the lemon and cut off any hard end-points. Slice it into rounds with skin on to give more flavour and get more juice from the lemon.

The World’s First The World’s First Kuvings Commercial Kuvings AutoCommercial Blender Auto Blender

CB1000 CB1000

Cut off a 2cm thick piece of ginger then cut it into thin slices, leaving the skin on.

JUICING METHOD If you like ginger then start with the cap closed.

Juice one apple, followed by the ginger and then the second apple.

Allow the ginger and the apple to mix together well before releasing the cap.

Juice the watermelon followed by the lemon.

By Andrew Kelly of Kuvings Australia

02 9798 0586 www.kuvings.com.au 02 9798 0586 www.kuvings.com.au Sydney | Melbourne | Brisbane | Perth Sydney Adelaide | Melbourne | Brisbane

easy meals

Pistachio Pesto Squid Risotto F

or this recipe we’ve used baby squid and Italian Arborio rice for its texture and creaminess.

With food processor or blender running, slowly drizzle in the olive oil until it is completely combined.

INGREDIENTS

Pause the food processor or blender and scrape down the sides; then pulse again until mixture is smooth and set aside.

Risotto

Hospitality & Foodservice Consultants and Designers

750mls (3 cups) Fish Stock 60mls (1/4 cup) olive oil 1 onion, finely chopped 1 garlic clove, finely chopped

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

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

300g baby squid cleaned, tentacles separated and bodies cut into 1cm thick slices 2 cups of baby spinach 400g Arborio rice 1 tbsp Mascarpone cheese or fresh cream 250mls (1 cup) of dry white wine 2 tbsp of lemon juice 1 tbsp of lemon zest Garnish with roasted pistachio, dill and cracked pepper PISTACHIO PESTO 2 cups lightly packed fresh basil leaves ¼ cup freshly grated parmesan cheese 1/3 cup roughly chopped pistachios 3 cloves garlic 1 tsp sea salt ½ cup of extra virgin olive oil ½ tsp freshly cracked black pepper METHOD Pistachio Pesto In a food processor or blender pulse the basil, parmesan, pistachio, garlic, salt and pepper until finally chopped.

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Risotto Bring fish stock to the boil in a saucepan over medium heat, then reduce heat to low and keep hot.

Meanwhile, heat olive oil in a large heavy based saucepan over low heat. Add onion and garlic and sauté until onion is soft and translucent (8-10 mins).

Add squid and cook until opaque (3-4 mins).

Add baby spinach, season to taste with sea salt and freshly ground black pepper and stir continuously until soft (5 mins).

Add rice, white wine and lemon juice and cook over medium heat until absorbed, about 5 minutes.

Then add hot stock, one ladleful at a time stirring continuously until stock is absorbed, before adding the rest of the stock.

Cook until al dente (15-20 mins) adding more water if risotto is too dry. During the last minute of cooking add the pistachio pesto, mascarpone cheese or fresh cream.

Garnish with lemon zest, dill and cracked pepper. Serve immediately.

Serves 4

By George D’Annunzio of The Exchange Bar for The Good Grocer

The humble Slushy has come a long way HOSPITALITY • • •

Restaurants Bars Clubs

• • •

Multi store Wineries Cafes

Clients can order ahead at their table, via a tablet, or using the self-service kiosk. The newly released Idealpos 8 does it all.

Foxtrot Unicorn Bar

I

t doesn’t matter what you call them – slushy, granita, slush or slurpee, cocktail machine, frozen beverages are all the rage. From cafes, petrol stations, fast food outlets serving granita style frozen beverages to festivals, house parties, pubs and clubs serving up your favourite frozen cocktails - it is clear we like our drinks cold, real cold.

So where did this popular beverage begin?

Food historians trace granita back to ancient Arab, Greek and Roman traditions of chilling drinks with snow and ice. More likely by accident than intent, they discovered that if they left the sweet wines and juices common of that era in ice too long, they became slushy.

Thus, the granita was born.

More recently the idea for a slushed ice drink started in the late 1950s when Omar Knedlik’s soda machine broke down and he began placing the bottles of soda in the freezer to keep them cold. This caused the sodas to become slush. So, Omar started selling the frozen sodas and they became popular with his customers, which gave him the idea to make a machine to help create a slushy. To develop his slushy machine, Knedlik partnered with the John E Mitchell Company, a manufacturing firm in Dallas that made automobile and truck air-conditioners. Knedlik later patented his invention in 1960, starting the birth of the modern slushy machine.

With Perth’s amazing weather and our fondness of cocktails, it is easy to see why the humble slushy has grown in popularity.

For hospitality, they offer a quick and efficient welcome drink for large events and functions.

They are also perfect at trade shows for marketing and bringing guests to your stand. With our perfect summer days and nights, bars and clubs benefit from a variety of cocktails on tap with consistent alcohol percentages, perfect for RSA requirements and profit margins.

With the advent of social media, a new world of possibilities opened our eyes to new and innovative ways of doing things. A great example was the introduction of the Frosé (frozen Rosé) used at many Weddings and Hens Nights served straight from the slushy machine.

So, now you are wondering how you get one for your venue or event. If you have a venue, you can look at buying the machine outright, but you might want to investigate leasing, as you will normally only use it 6 months of the year. If it is for a one-off event there are several hire companies in Perth; just keep in mind that slushies are a consumable product and you should ensure you hire from a reputable company.

By Clint Gurney of Cosmic Cocktails & Events

Pappagallo Cafe Pizzeria

• • •

Labour reducing self service kiosk Compact Tablet solution for more space and mobility Most user friendly POS screen

Scutti Fresh

Unit 8 224 Balcatta Rd, Balcatta PH: (08) 9240 2700 www.cashregister.com.au

cocktails

Essence of Evolution

The only compact oven with a boiler, maximising efficiency in the smallest space

Anyone up for a little hanky-panky?

W

frappe the

SPECIALIST

S

FAMILY OWNED & OPERATED SINCE 1986

Phone 08 9345 2255 www.zeroz.com.au

hile the term has existed for almost two centuries, ‘hanky-panky’ hasn’t always had the salacious meaning it does today. Originally, an accusation of subtle duplicitousness (“I think there’s been some hanky-panky with the accounting…”), the early 20th century saw the phrase evolve to imply something magical or enchanting.

It’s this turn-of-the-century interpretation that led to it being adopted as the name of an appropriately enchanting cocktail.

Like Coleman herself – voted one of the nine most influential bartenders of all time in 2016, this complex take on the sweet martini is now considered an icon of the cocktail world; an example of how just a few quality ingredients can come together to create something magical. The real hanky-panky.

HANKY PANKY

Ada ‘Coley’ Coleman, who began working behind the bar of London’s Savoy Hotel in 1903, had worked her way up to the role of Head Bartender at the hotel’s iconic American Bar, an incredible achievement for a woman at the time. As much an institution then as it still is today, her role called on her to create cocktails for the likes of the Prince of Wales, Mark Twain and renowned actor Sir Charles Hawtrey.

The Hanky Panky cocktail balances the bright, botanical vibrancy of gin with the fruitiness of sweet vermouth. A dash of Fernet Branca imbues the drink with a hit of peppermint, liquorice and citrus zest; flavours perfectly matched with the lemon myrtle, sandalwood and Boronia flower botanicals that make Perth Gin such an exciting spirit.

It was Hawtrey who, exhausted from a day’s performing, parked himself at the bar and said “Coley, I am tired. Give me something with a bit of punch in it.”

45ml Perth Gin 45ml Sweet Vermouth 1tsp Fernet Branca

A keenly experimental mixologist, Coleman stirred together a shot of gin and a shot of sweet vermouth, adding a splash of Fernet before pouring it into a chilled glass and topping with a curl of orange peel.

Combine all the ingredients in a mixing glass with ice and stir until well-chilled. Strain into a chilled coupette glass. Garnish with a thin slice of orange peel.

Hawtrey took a sip, then turned to Coleman and said, “by jove, this is the real hanky-

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panky!” The drink had its name and a legend was born.

INGREDIENTS:

METHOD:

By Leroy Rawlings of Australian Distilling Co.

Local Figs with La Delizia Stracciatella 150g Stracciatella 2-3 fresh figs Balsamic Vinegar Honey Sea Salt Olive oil Hazelnuts, chopped Basil oil 1 cup Olive oil 2 cups Basil Pinch of sea salt

To make Basil oil, blend ingredients together then strain through a muslin cloth. Put aside.

Spoon Stracciatella onto a plate.

Cut figs into eights and place on top of cheese.

Place some balsamic vinegar around the edge of the cheese and pour Basil oil over.

Drizzle with honey and sprinkle with chopped hazelnuts and a splash of good olive oil.

Sprinkle with sea salt.

Serves 2 or double for 4.

By Chef Matt McDonald of Mummucc for Express Fresh

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

Over 30 Years supplying to the Hospitality Industry

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

industry

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W

leisure using their mobile device. There are even robot food delivery systems available.

Business must always evolve and in the current situation we are in with State and International borders opening, I’m sure there will be more changes in all sectors, especially Hospitality.

The industry will be under more pressure with international and interstate travellers expecting great service and high-quality food in the reasonable time-frames.

The Back-of-house is where the core of most food service businesses pressure exists and it generally requires the most skilled staff. There are options to help such as the Merrychef high speed ovens, which allow you to cook up to 20 times faster than traditional cooking methods. And the Turbofan hot holding cabinet allows you to keep hot food, including delicate products like poached eggs for extended periods without any quality issues.

For drinks, look at pour over ice drinks rather than blended and consider using Scotsman cublet ice. For coffee making, you can use the Rancilio I Steam option for programmed milk frothing and heating.

So as a Hospitality operator, how do we manage this? Historically, the basic fix is increasing staffing levels both back and front-of-house. This is not going to be easy and the costs will be increased from industry rates to ensure you secure staff, let alone suitably qualified staff. What are the options and where can we help cover off-on the peak periods?

Every business is different however, we all share the same market pressures, and if we don’t look at options like these, it will potentially have a long-term effect on the reputation and profitability of our businesses.

Don’t be too late taking a snapshot of your business and making changes for the better.

For more information go to www.fcsi.org or www.nafes.com.au/cfsp.

Some options are changing from table ordering to counter orders. Other options are QR code ordering systems on your table which allow the customer to order at their

By Brian Garcia of Moffat

hat a rollercoaster it has been over the last two years with government mandates, border closures, stock issues and trying to manage staff and additional cost imposts. Hospitality in WA especially has been the hardest hit and it has affected businesses in different ways. It has not been all financial losses, there are many sectors that have seen unexpected growth.

FOR ALL YOUR REFRIGERATION AND COOKING NEEDS LARGE AND SMALL

Vinegar T

he word ‘vinegar’ comes from the Old French term vinaigre, meaning ‘sour liquid made from wine’. It is formed when diluted alcohol comes into contact with natural forming bacteria called acetobacter. Together, they react forming acetic acid.

There are many types of vinegar. The main alcoholic beverage of a place will be a good indication of the type of vinegar that will be found locally, eg rice vinegar in Asia, malt vinegar in Germany and wine vinegar in France. Distilled vinegar, which is made using diluted pure ethanol in a different process, tends to be much stronger. Then there are the speciality and fruit vinegars. Raw apple cider vinegar with mother, available in shops, has ‘bits’ or a mass that floats around in the vinegar. This is the mother, which is the culture (bacteria and yeast) that turned the alcohol into vinegar. It is much like a scoby in kombucha. It is this live culture that has many of the health benefits attributed to apple cider vinegar.

What if this probiotic-rich vinegar could be made from fruit scraps in your own kitchen?

It is actually pretty simple but does take patience. Fruits that work fastest are those higher in sugar – mangoes work very well,

but basically anything that can ferment can be turned into vinegar. With most fruits, the bonus is that only the seeds and skin are required. You can also use cooked, dried or frozen fruit.

Use the peels and seeds of your fruit of choice to half fill a two litre jar, add 1⁄2 cup of sugar or a couple of tablespoons of raw honey and top the jar up with filtered water. Cover with a cloth and secure, or put the lid on the jar without tightening it. Stir daily – this helps prevent the formation of yeast and/or mould on the surface. Vinegar flies will let you know when the vinegar starts to form. Once it starts to go sour, strain the solids from the jar and put your vinegar into a clean, sterilised jar with up to one cup of raw vinegar with mother (store bought is perfect). Leave for another week or more to increase acidity. Vinegar needs to have at least 5% acetic acid for preserving, something most households don’t have the equipment to test. For this reason, homemade vinegar is generally not suitable for preserving, but it has many other uses, such as in drinks to add an extra dimension to cocktails, in dressings and marinades.

By Araluen Hagan of 14K Brewery

Perth Commercial Fridges, WA owned and supporting both large and small business for over 10 years.

Importer / Distributor direct pricing, saving you money.

Phone: (08) 9249 7222 53 Competition Way, Wangarra www.perthcommercialfridges.com.au

products

Products &

Supplies

Social Media LITT is an Australian born fintech social e-commerce platform with a community focus. It connects like-minded people, businesses, and stakeholders in your community, and targets customers directly to their handheld device. Promote specific deals and campaigns, and track your ad spend all the way through to the consumers point of purchase while minimising leakage. LITT is making cross-promotion more convenient and accessible than ever! For more information go to www.thelittapp.com

Spice Spice Baby Sambal Terasi is an Indonesian chilli paste made with terasi – otherwise known as shrimp paste, and a fine balance of aromats like ginger, garlic, chillies and tomatoes. This Sambal is made fresh weekly and will last for months in the fridge. Mix it with everything from grilled prawns, chilli mussels to Sambal on toast. Made right here in WA. For more information go to www.evooqualityfoods.com.au

Wrap me up Australian made and owned, i Cling is an easy to handle, high quality product that covers your food without splitting or tearing. Microwave safe and meeting HACCAP standards, i Cling enables your food to breathe and will help your products last longer. For more information go to www.mbl.com.au

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Let off some steam The ST 6 Tray Combi Stream oven provides flexibility in your kitchen thanks to the versatile slides which allow you to maximise your production capacity and multiple cooking modes and programmes. It is available in a fully programmable digital touch screen model or it comes with manual controls, all designed to fit into your kitchen. For more information go to www.perthcommercialfridges.com.au

products

Bite me Yorky's cocktail size Yorkshire puddings are ideal to use as a canape for events. Fill them with a horseradish cream cheese and add rare beef, prawns or smoked salmon for a fantastic bite-size treat. This WA made product is available both fresh and frozen. For more information go to www.orafoods.com.au

Deep Fry-Day Give your kitchen the culinary muscle it needs with the Trueheat Gas Open Pot Deep Fryer. Australian owned and designed, this fryer combines power, functionality and a new and improved open pot design to withstand the demands of busy service. Featuring high grade stainless steel, and a fast action thermostat, you will get the perfect fry every time. For more information go to www.comcater.com.au

What’s Poppin’ Choc full of fl avour

Experience the Venetian Choc olate Collectio Noire Pastry Ki n from the La Ro tchen. Stylishly se decorated, the cones are hand elegant Venetia crafted from th n e finest single and filled with origin chocolat a creamy fruit fill e ing that is rich for your functio in flavour. Perfe n canapes, bu ct ffets or desert three flavours – option; there ar coconut, raspbe e rry and serve. For or mango, read more informatio y to defrost n go to www.or afoods.com.au

Popping Pearls or Bobas are made from fruit syrup and Agar, with juice that bursts in your mouth when you pop them. Use them as a topping in bubble tea, desserts, ice cream, yoghurt, pastries, cocktails, smoothies, shaved ice and slushies. For those who want to play, try pairing up your favourite popping pearls with gin, rum or vodka! For more information go to www.zeroz.com.au

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products

Hospitality

in your

Home

You Feta believe it Bookara Goat Dairy’s Persian Feta is a soft cheese rich with the taste of local extra virgin olive oil. Very few fetas on the market use natural olive oil as a preserving agent which is what sets theirs apart from the rest. The olive oil sets hard in the refrigerator, allowing this product to be used as an enticing spread on crusty bread, or crumbled over a crisp green salad. For more information go to www.bookaragoatdairy.com.au

Prawnlies Sourced from the pristine ocean waters in the gulf of Carpentaria off the Northern Territory, Squiddlies delicious Jumbo Cooked Tiger Prawn Cutlets are perfect for your next dinner party. Impress with your surf & turf, prawn cocktail or a prawn salad.

Available from our shop Saturday and Sunday. For more information go to www.squiddlies.com

The beauty is in the Gin

Oh la la Made using only the very special milk from Normande cows, Suzette, is a soft washed rind cheese, styled on the French Pont L’Eveque. Made to a traditional recipe, Suzette has a delicate smokey flavour, which intensifies as she ages, taking on nuttier tones. Her centre is soft and creamy pale in colour with a smooth fine texture. For more information visit www.facebook.com/HallsFamilyDairy

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Our Rooiblits is a beautifully balanced, dry and tart gin, infused with rooiblits tea leaves and hibiscus petals. It has a stunning pink colour and brings a unique South African flavour to the Australian gin scene. Distilled onsite in Wangara, this gin is best served with local tonic, soda or on ice. The fusion of South African flavours and traditions with WA local seasonal produce is a real treat. For more information go to www.impibrewers.com.au

products Just Chillin’ Released on World Gin Day 2022, Sriracha is the latest edgy expression from the creators at Giniversity.

With aromas of juniper and grapefruit, the palate is silky smooth with a clear juniper drive and the subtle spice and garlic is highlighted on the long and lingering finish. The team at Giniversity suggest it is delicious neat, with dry tonic (and a lime and bay leaf garnish) or in a cocktail. For more information go to www.distillery.com.au

Wrap me up La Tortilla uses the same technique invented by the Aztecs and Mayans to make their tortillas. They use premium local Western Australia corn to produce a gluten-free, vegan-friendly, preservative free, healthy bread alternative with a delicious rich nutty flavour. Because of the traditional way they make tortillas, they are higher in vitamin B3, calcium and protein than other tortillas on the market. Look for them at your local independent supermarket.

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

Easy cheesey Renowned for its excellent grating characteristics and very strong flavour, this Parmesan is excellent as an accompaniment to soups, sauces, pasta, risottos, salads, meat dishes or crumbled coatings. It has a relatively long shelf life and you can age it up to 18 months to guarantee a bold flavour, and 30 months for a full bitey taste. For more information go to www.rosevalleycheese.com.au

It’s time for a fry up Make midweek meals a whole lot faster with this 12 litre multifunctional air-fryer with touch screen digital control panel. It cooks food to a perfectly crisp, golden finish in half the time of a normal convection oven, using less oil. It comes with a number of accessories including a mesh air-fryer basket and rotisserie spit, perfect for up to 1kg of fries or a 2kg roast chicken, non-stick drip trays, air-fryer racks and a rotisserie handling fork.

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

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music

Local Music and Local Haunts

Bill Blissett. RIP. Dave Gillam is a local musical self-promoting powerhouse. Known by most as a blues man, recent times have seen him branch further afield performing as a guest vocalist with various outfits, performing Solo or in a Duo act. He gets out and about quite a bit and being a former chef he is duly qualified to contribute a little insight to the local music and food scene. Dave’s current music projects can be seen on Facebook.

This issue’s music section is dedicated to Bill Blissett. RIP. “A Legend has left the stage!”

We bid farewell to Billy Blissett ‘Pal’. The most talented, humble musician with a voice rich with soul. Whether playing live or behind the scenes with Festival and CBS records, Bill travelled the world rubbing shoulders with some of the musical legends of our time.

Farewell, take a bow Pal, Well done!

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music LOCAL HAUNTS PORTOFINOS MINDARIE The staff at Portofinos are very attentive and quick with the drinks and food orders. The food is good too, I really liked the Chorizo and Oysters as an appetiser. The Wow Surf and Turf, and the seafood basket are some of the best I’ve had, and along with great food you get great views with live music. The coffee is good too.

Bill’s favourite dish – Fish and Chips

SETTLERS TAVERN IN MARGARET RIVER Known as the ‘Tav’ to locals, this is a fun and inexpensive place to eat. There is a huge menu to choose from which is delicious and well-presented. There is a massive stage for live music as well as an area outside for solos and duos. It can get very busy and noisy but you can always sit outside if required where it’s quieter. The ‘Tav’ is licenced or you can BYO, and takeaway food is also available.This is one of the best value places around Margs.

CURRUMBINE BAR & BISTRO I’ve been here a few times now and have always been impressed with the food and the service. The food has always been really fresh and tasty. It’s a great place to enjoy a delicious meal enjoying icy cold beers and live music.

Dave’s favourite dish – Liver with Bacon and Onion Gravy

Bill’s favourite dish – Smoked Beef Ribs

LOCAL MUSIC LOUIS RIBEIRO Louis is a very young talented was He man. playing spotted at the Malaga Markets by a friend and we soon had him booked to play at Northern t with Blues n’ Roots Festival as a gues iro Ribe l.

Leve The On , band the house s piano, blew the house apart. Louis play trumpet guitar, harmonica, saxophone, s, Jazz, and is self-taught. He plays Blue Roll. n’ and Rock

MICHAEL This is a four piece band fronted by the inc redibly talented husband and wife team of Sam (guitar) and Reggie (vocal s). A Perth-based band that plays Blues and Soul... dirty and funked up .

SCARLET’S WAY duo are This super-smooth ry turn and eve at s fan w ne g creatin Gabel (Lead are the talented Katey ed Shayne ard reg hly hig and s) Vocal trademark eir Th ).

Savic (Guitar d brand ire nsp ts-i roo , ern South lashings s ng bri music of ompanied by acc a, can eri Am of synonymous polished overtones shville. with modern day Na

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book reviews

By Sarah Schmitt

Books for

Cooks

Cooking at Home by David Chang and Priya Krishna Published by Penguin Books For David Chang, mixing ideas and traditions in the kitchen is what he enjoys most, and how he made his mark in the ‘celebrity chef’ world. In this book, a collaboration with food writer Priya Krishna, Chang explores the world of the home cook, using everyday pantry items and little fuss to create tasty meals. Sounds like most other cookbooks really, but what I enjoyed about this one is not just its chit-chatty style and laid back ‘anything goes’ approach, it’s the emphasis on cooking a meal that can then be repurposed for days after, offering a budget friendly solution to cooking good food at home. With a mix of guidelines and principles with useful advice, this book allows the home cook to experiment and build confidence on their own to discover a range of possibilities. I cooked up the brisket which I served with the traditional mashed potato and vegetables one night. Then the next two nights, I turned leftover brisket into an interpretation of a beef Pho and a simple stir-fry. Both writers offer their thoughts on recipes, sharing what has worked for one has not worked for the other, giving the home cook permission to trust their own instincts as they work through the pages. With mostly Asian inspired dishes, this is a good book for new home cooks, or those looking to build their confidence.

The Gluten-Free Cookbook by Cristian Broglia Published by Phaidon Everyone knows someone who has some sort of food allergy or intolerance these days. There is nothing worse than trying to find inspiration in the litany of boring or fiddly cookbooks on the subject - especially when you have guests to entertain. Italian Chef and Author Cristian has a passion for international cuisine and has brought together recipes he has found from his travels around the world that are naturally gluten-free. By ‘naturally gluten-free’ he means recipes that are not naturally made with wheat and replicated using alternative flours, such as pasta and bread. But don’t despair, this is a well thought-out book, and by showcasing international naturally gluten-free recipes, it opens us up to the possibility that living gluten-free can be interesting, tasty and actually very normal. The lentil balls were a big hit in our family, they are an easy low-fuss meal that was super quick to make. I served them in cups of cos lettuce and we sat around the filled platter using our fingers to eat, chatting and laughing together as a family. The flavour was rich and the texture of the balls was creamy and fulfilling. Another favourite was the Persian Legume Soup. The beauty of soup is how forgiving it is, so in the absence of fava beans, I used whatever needed using up in my pantry. I made baked coconut custards - a Brazilian desert as a treat one night too, a very rich treat the children enjoyed. I enjoy books that are informative and broaden your range as a home cook, and The Gluten-Free Cookbook is definitely one of those.

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book reviews

Intolerance-Friendly Kitchen by Georgia McDermott Published by Penguin Books Georgia is the creator of George Eats, the blog and Instagram account fans drool over. As a ‘digestively challenged’ foodie, Georgia has delved into the world of intolerance cooking and this book is a great go-to for gluten-free and allergy friendly recipes. Ranging from gluten-free breads and pastries to cakes, cookies, noodles and dumplings, the recipes are delicious and what I really enjoy about this book is the range from sweet through to savoury. Georgia is also very informative on how to use certain products and offers alternative ingredients to meet everyones needs. The chocolate brownies are really delicious and dense, fulfilling any chocolate cravings you have. The choc-chip cookies are my favourite in this book.

They use tiger nut flour which has a nutty, caramel flavour to it, and if you haven’t tried baking with it yet – get on it. I had to make a second batch so we had enough for school treats because one cookie is never enough! For an evening meal, the spinach, water chestnut and tofu dumplings were full of flavour. I boiled them and then pan-fried them to crisp them up, serving them with chilli oil and Asian vegetables. I am really pleased to find this book because with newly diagnosed food intolerances in our family, it offers easy to make, delicious recipes for everyone.

Guilt-Free Snacks by Luke Hines Published by Pan Macmillan Australia This is a great little resource to have on hand when you get a case of the snack attacks. Luke Hines creates great healthy recipes that are full of flavour and I really enjoy his cookbooks. This snack book is no exception, it is a lot of fun and full of flavour, with recipes that are gluten and refined sugar-free. There really is something for everyone here with snacks to feed your sweet, salty and savoury cravings. With so many snack books on the market and easy to find recipes, what I like about Luke’s books is that he gives a thoughtful look at healthy eating. The recipes range from super simple such as roasted flavoured nuts, through to more dense and complicated snacks to cook ahead and have at the ready, like his Beef Curry Bites.

These are great for a quick lunch or entrée, and his mini mushie frittarties were a really delicious snack to keep in the refrigerator.

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• • • • •

Stay the night and enjoy our central Fremantle location.

Atrium Garden Restaurant – buffet breakfast daily.

Marine Lounge Bar offers a casual dining atmosphere – lunch and dinner daily.

High Tea available Sundays – advance bookings essential.

14 private event spaces perfectly suited to Weddings, meetings, events and celebrations from 20-1000 guests.

46-54 Marine Terrace, Fremantle Ph: (08) 9432 4000 www.rydges.com/fremantle

For your coffee fix in Cervantes, keep a look out for Bettyvan A Uniquely Australian Outdoor Seafood Restaurant and Brewery Open Wednesday & Thursday from 5pm Friday to Sunday from 12 noon

www.blastabrewing.com (08) 6102 4130 T TA

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2021 W

3/1 soldiers road, roleystone www.sevensinsperthhills.com.au

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13 Magee Crescent, Kalbarri

84 Goodwood Parade, Burswood

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www.finlayskalbarri.com.au

Multi - award winning brewery, beerhall and stunning alfresco

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For reservation visit

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

bite size Delicious food with friendly staff at reasonable prices

2784 Albany Highway, Kelmscott • Ph: 0405 787 787

www.nickoskitchen.net

Taking the artisan deli dining experience to new levels.

SPECIALISING IN PLANT BASED FOODS

Shop 262, Karrinyup Shopping Centre 200 Karrinyup Road, Karrinyup

www.facebook.com/Jusea.WA

Call 0435 370 540

Ph: 1800 047 293 www.grazeandtipple.com.au

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bite size

More than a Pub Tapas Bar & Restaurant • Pub • Sports Bar 1 Cadiz Street, Cervantes www.cervantesbarandbistro

When you need more than just great coffee.

Bush Shack Brewery 791 Ferguson Road FERGUSON WA 6236 info@bushshackbrewery.com.au

(08) 9728 3553

106 Oxford Street, Leederville (08) 9227 7150 bushshackbrewery.com.au

www.cranked.net.au

Ph: 0468 321 112 coffee@ravenscoffee.com 1/7 South Coast Hwy, Denmark ravenscoffee.com

There’s something for everyone at

PAGODA

It's time to treat yourself to a luxury stay

Accommodation 112 Melville Parade, Como, WA 6152

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Restaurant 08 9367 0300

Functions www.pagoda.com.au

bite size

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

Claisebrook Cove gioiaontheriver.com.au

Newly refurbished with new menu and relaxed atmosphere. Perfect for family, friends, special occasions and corporate functions.

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

SMALL BAR WITH A BIG VIBE Open Monday to Friday 11:30 - late Available weekends for private functions Burgers, Tacos, wings, beer, cocktails and everything in between.

To reserve please contact us by; email: info@fatboyzsmallbar.com.au

@fatboyzsmallbar 1303 Hay St, West Perth

23 Railway Road, Subiaco www.restaurantcaleb.com.au (08) 9382 2208

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cuisine & location guide

CUISINE GUIDE

LOCATION GUIDE

COFFEE HOUSE BettyVan..................................................... 72 Dante’s Coffee........................................... 23 Malibu Fresh Essentials............................. 31 Nu Noir Coffee Boutique.....................12/13 Ravens Coffee............................................ 74 The Herdsman Market............................... 45

BURSWOOD Blasta Brewing Company.......................... 72

KELMSCOTT Nicko’s Kitchen........................................... 73

BUSSELTON Shelter Brewing Co.................................... 77

LEEDERVILLE Cranked...................................................... 74

CERVANTES BettyVan..................................................... 72 Cervantes Bar & Bistro.............................. 74 Lobster Shack Cervantes......................10/11

MT HAWTHORN Nu Noir Coffee Boutique.....................12/13

FUSION Baguette Me Not....................................... 15 Lotus........................................................... 14 ITALIAN Acqua e Sale.............................................. 74 Caleb Restaurant & Bar............................. 75 Gioia On The River.................................... 75 The Exchange Bar...................................... 17 MODERN AUSTRALIAN Bayside Barista........................................... 73 Blasta Brewing Company.......................... 72 Brugan........................................................ 75 Bush Shack Brewery................................... 74 Cervantes Bar & Bistro.............................. 74 Cranked...................................................... 74 Esplanade Hotel Fremantle by Ridges ... 72 Fat Boyz Small Bar..................................... 75 Finlay’s Kalbarri.......................................... 72 Fire In Your Belly........................................ 76 Graze & Tipple........................................... 73 Grove Bar & Grill........................................ 75 Limeburners & Giniversity in the Valley... 19 Nicko’s Kitchen........................................... 73 Old Courthouse......................................... 18 Seven Sins Perth Hills................................ 72 Shelter Brewing Co.................................... 77 Waterwall Restaurant & Bar...................... 74 SEAFOOD Art of Seafood............................................ 16 Lobster Shack Cervantes......................10/11

Ph: 0404 485 011 5/95 Queen Victoria Street, Fremantle

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CHURCHLANDS The Herdsman Market............................... 45 COMO Waterwall Restaurant & Bar...................... 74 DARDANUP (FERGUSON VALLEY) Bush Shack Brewery................................... 74 DENMARK Ravens Coffee............................................ 74 EAST PERTH Art of Seafood............................................ 16 Gioia On The River.................................... 75 FREMANTLE Esplanade Hotel Fremantle by Ridges ... 72 Fire In Your Belly........................................ 76 Old Courthouse......................................... 18 HERNE HILL Limeburners & Giniversity in the Valley... 19 HIGHGATE Lotus........................................................... 14 KALBARRI Finlay’s Kalbarri.......................................... 72 KARRINYUP Baguette Me Not....................................... 15 Graze & Tipple........................................... 73

NORTH PERTH Acqua e Sale.............................................. 74 PERTH Baguette Me Not....................................... 15 ROLLEYSTONE Seven Sins Perth Hills................................ 72 SAFETY BAY Bayside Barista........................................... 73 Malibu Fresh Essentials............................. 31 SUBIACO Caleb Restaurant & Bar............................. 75 WANGARA Dante’s Coffee........................................... 23 WATTLE GROVE Grove Bar & Grill........................................ 75 WEST LEEDERVILLE The Exchange Bar...................................... 17 WEST PERTH Fat Boyz Small Bar..................................... 75 WOKALUP Brugan........................................................ 75 CATERING Cosmic Cocktails & Events......................... 1 Júsea Catering & Events........................... 73

FREO’S LATEST HAUNT For live music and great food

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Kalbarri 570km Cervantes 197km

Map not to scale

Wangara

Herne Hill

Karrinyup

Mt Hawthorn Churchlands Leederville

Highgate North Perth PERTH East Perth West Perth Burswood Subiaco Wattle Grove Como

Fremantle Kelmscott

Roleystone

Safety Bay 55.3km Wokalup 143km Dardanup 176km Busselton 222km Denmark 362km

PACK FOR A HOLIDAY AT HOME 77

what's happening

What's on your plate?

AUGUST AVON DESCENT AND TOODYAY INTERNATIONAL FOOD FESTIVAL (12-14 August) Support the water sportsmen and women from the banks of the Avon and Swan rivers as competitors, both national and international, take on the 124 kilometre challenge of white water, tight turns and long flats. If the excitement of the race is too much for you, head over to Stirling Park and experience the Toodyay International Food Festival, lap up the live entertainment and explore the stalls between 10am and 4pm. Taste your way through the best regional and national products, try out the great food, beer, wine and cider on show. Saturday 13th August is International Prosecco Day, so a perfect excuse to indulge in some bubbly. Combine all of the thrills and spills of the race with delicious international cuisine and a fantastic entertainment line-up and you have a FREE fun filled day for the whole family. For more information go to www.avondescent.com.au FROTH TOWN BEER & BOOZE FESTIVAL (19-20 August) Returning for another year at the Claremont Show Grounds, spend two days perusing over 75 breweries, cideries, distilleries and wineries. Exclusive beers and cocktail bars, you will find exclusive release beers and much more. A range of food trucks will keep your appetite satiated while you enjoy entertainment ranging from side-show rides, giant beer pong to a silent disco. There will even be kids entertainment on the Saturday. For more information go to www.froth.town

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PERTH GIN & FOOD FESTIVAL (26-28 August) Fifty visiting and local West Australian gin distillers will pour your G&Ts and share their stories. Purchase some gourmet goodies from any of the four food trucks to accompany your tasting experience. Your very own tasting glass, coffee and tote bags are all included. Distillers will be strutting their stuff and serving G&Ts for you throughout the sessions. Choose a drink, buy some tasty street food and move on to the next distiller as you pace yourself. Learn about their gin as you taste your way through the festival. Bottle sales available. For more information go to www.ginevents.com.au

what's happening SEPTEMBER ROBE RIVER RODEO (2-3 September) An iconic Western Australian event dating back to 1995. This year will be the 26th Robe River Rodeo. Held just outside the Pilbara town of Pannawonica, this event is the biggest event on the Pilbara Rodeo Calendar, attracting up to 3000 competitors and spectators from all over the State, and is a festival for all ages to enjoy. There will be live music, plenty of food and drinks, and the usual rodeo events going on in the arena, so slap on an akubra hat and some cowboy boots and get into the spirit of the rodeo. For more information go to www.roberiverrodeo.com

PERTH ROYAL SHOW (24 September-1 October) The annual Perth Royal Show held at Claremont Showgrounds features cooking demonstrations from international and national chefs at the cooking pavilion, classes in cake-decorating or cooking for kids, or you can visit the land of smoothies, cheese toasties, a chocolate fountain, gelato, yoghurt and cheese at the Brownes Dairy pavilion. Follow the yellow brick road or visit Kiddie Land. Check out the sand sculptures, the aerialists, the daily fireworks display, farm animals and all the other entertainment for all ages. There will be show bags, fairy floss and enough petting pens and baby animals to fill up on the cute factor. And don’t forget the joy rides in Sideshow Alley to give you a white knuckled rush. For more information go to www.perthroyalshow.com.au

NOVEMBER FREMANTLE BEER FESTIVAL (11-13 November) One for the beer lovers. Check out the largest collection of Western Australian producers all in one location at Esplanade Park, Fremantle.

There will be craft beer, cider, wine and cocktails, Master-classes, beerfood pairing and free tastings, plenty of gourmet food options, roving performers and live-streamed sports. For more information go to www.beerfestivals.com.au

OCTOBER See September Dates above for PERTH ROYAL SHOW (24 September-1 October) WA CHEESE WEEK (10-16 October) – See pages 44-47 for details For more information go to www.wacheese.com.au UNWINED (22-23 October) This proudly WA affair will be held at Market Square Park in Subiaco from 11am to 6pm on Saturday and 11am to 5pm on Sunday. More an exhibition than a market, you can discover WA wineries, breweries and distilleries that you normally wouldn’t have time to visit. During this celebration of our State’s fine fresh food and beautiful wine, take a chance to relax while enjoying the live music and the wonders of what WA has to offer in the food and drink department. Cooking demonstrations will be held, along with wine tasting classes or wine appreciation seminars that will be held twice daily. For more information go to www.wineandfood.com.au

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DECEMBER GEORGE STREET FESTIVAL (4 December) East Fremantle’s favourite community celebration, an afternoon of artisan fare, food and market stalls featuring accessories, art, clothing, craft, gifts, gourmet food, health and wellbeing, homewares and jewellery. There will also be music – both on the main stage and roving or busking on the street – and fun family activities such as an amazing animal zoo, face-painting, bouncy castle and giant games. The perfect way to greet Summer with a warm “hello”. For more information go to www.eastfremantle.wa.gov.au

FARMERS’ MARKETS: A wonderful way to give back to the community, this is where you’ll find the freshest of the fresh. Support your local producers and stock up the pantry from your local farmer's market: Albany Farmers Market – Saturdays 8am-12 noon, Collie Street, Albany Kalamunda Farmers Market – Sundays 8am-12 noon, Kalamunda Manjimup Farmers Market – Saturdays 8.30am-12.30pm, Southern Forests, Manjimup Margaret River Farmers Market – Saturdays 7.30am -11.30am, Margaret River Mt Claremont Farmers Market – Saturdays 7.30am-11.30am, Mt Claremont Perth City Farm Organic Growers’ Market – Saturdays 8am -12noon, East Perth Poynter Farmers Market – Fortnightly Saturdays 9am-12.00 noon, Duncraig Stirling Farmers Market – Sundays 7:30am-11:30am, Stirling

MANJIMUP CHERRY HARMONY FESTIVAL (10 December) With a wide range of activities, performances and displays to experience, visitors can enjoy local wine and food, and there will be cooking demonstrations by well-known chefs from across the country held throughout the event. Concerts and Street Theatre add an extra element of fun for the whole family. One of the features is the ‘Tastes of the Southern Forests’ avenue where guests can watch cooking demonstrations and sample produce grown in the region, and prepared by some of Western Australia’s best chefs. Enjoy a long table lunch under cherry trees laden with fruit. For more information go to www.cherryfestival.com.au

JANUARY PERTH CUP (1 January) Find a fabulous hat, frock up, suit up and start the New Year with style and pizazz at the Perth Cup. The ultimate social event of the racing season, this 9-race programme is set to get the blood pumping and the good times going. Whether it’s a gastronomical experience or a laidback snagger sanga, there is something for everyone. For more information go to www.perthcup.com.au

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Subi Farmers Market – Saturdays 8am-12 noon, Subiaco Victoria Park Community Market – Sundays 8am -12 noon, East Victoria Park Wanneroo Markets – Thursday to Saturday 9am-5pm, Wangara To find the nearest market to you, go to www.farmersmarkets.org.au

HOLA! THE BEST OF SPAIN HAS ARRIVED DOWN UNDER! The premium range of FM Industrial Ovens are now available for all Australian commercial kitchens and bakeries.

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View the range working in our new commercial kitchen at 53 Competition Way, Wangara

Ph: (08) 9249 7222 www.perthcommercialfridges.com.au

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