Menu Magazine - Issue 26

CHEESES OF WA nous Foods Indige RICK STEIN Hemp Foods

PRICE $8.95 26

Featuring & Other Amazing Venues!

www.funkcider.com.au

letters to the editor

W

e featured your dieting experiences in the previous issue, and then asked you to write to us about your favourite places for a coffee.

We had over 157 votes for 75 different venues. Here’s your top 10 and some of your responses and letters: 1st Sensations En Ardross – Ardross 2nd Yelo – Trigg 3rd Typika – Claremont 4th Mary Street Bakery – Highgate 5th Brew-Ha King Square – Perth 6th Il Cibo Café – Fremantle 7th Little Lamont’s – Herne Hill 8th Micro Lote Coffee – Fremantle 9th Stable Hands – Fremantle 10th Flo Espresso – Perth 10th Humblebee Coffee – Mt Hawthorn Please keep your letters coming in to us at info@menumagazine.com.au – we love to hear from you.

Next issue we will publish your top 10 cheeses, so get your votes in.

I love Little Olive Leaf café in Archibald Street, Willagee. Friendly staff, consistently good coffee, healthy food (heaps of variety) and a hidden garden courtyard under a grapevine – a perfect place to chill and reset.

Cameron Noticed you guys are at the Perth Beer Festival today. Have you tried Wilson Brewing Company’s Rough Seas pale ale? If the Albany boys are there … nothing better on a 40 degree day. Yeww Dominic Thanks for the heads up. Sure was a hot day. I have tried all the Wilson beers and particularly like the Lime Mutha Shucka, they made with Bootleg. They were not at this festival but t here was a good range of brewers there.

Ed We are locals to Scarborough and it is great that it is all back and going again after a very long time of renovation. It is sad to see so many of my old faves gone but it will be fun trying them all, as long as we can find a car park.

Debra

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Letterbox We were thinking the same thing. We have featured La Capannina in this issue so have a read.

Ed Had a really great day on Saturday - thanks heaps Scott and Menu Magazine for the tickets - I can’t wait till next year.

Rob So great to see you at the Chilli Festival every year. It is a breath of fresh air to see different chefs on stage doing cooking demonstrations, instead of all the celebrity stuff that is repeated everywhere else.

Looking forward to next year as always.

Cathy I love fine dining but I did have an experience the other day that makes me seriously question the experience. I took my mum, dad and sister out the other day. We ordered red wine and the waiter bought out white wine glasses. When the wine came, I was not offered to taste it, even though I was the one who ordered it. Instead it was offered to my dad who does not even drink wine. We had damper come out as an appetizer, and the waiter bought it out several times by mistake.

The waiter’s voice was so quiet that we could not hear her talk. The food was fantastic but the service was not. The bill was over $900 and when we were asked how we enjoyed our time we were told, “oh that’s too bad. I think we do a great job. We look forward to seeing you again.” I said that with the service we experienced today, I would not be back.

What are your thoughts on this?

Andrew I am surprised you spent over $900 for just four people. Attention to detail is important with fine dining and to get a white wine glass for red wine is a big red flag. I love fine dining but if I do have one gripe, it is often the service.

I think you are justified to be disappointed.

Don’t give up as there are plenty of places doing it right.

Ed A big thank you to Menu Magazine for my two tickets to the 2019 Nannup Music Festival on the recent March long weekend. The music, the food, the market stalls, the environment, the town, the people, the vibe - all good.

While living down South for 18 months a few years ago on a farm between Donnybrook and Kirup, I’d always intended to head crosscountry to the Nannup Festival, but never made it.

Thanks to Scott and Menu Magazine and Phaedra and her Festival folk, I’ve now been enriched by the sheer joy that comes with spending a weekend at an event that soothes the soul with magical music and tantalises the tummy with food that’s healthy (or not, depending on your mood while hungrily circling the colourful food trucks near the main amphitheatre).

While I didn’t take up Scott & Phaedra’s kind complementary camping because we daily commuted from a lovely BnB, Rustic Paradiso in Busselton, operated by my partner’s sister, I spoke to many happy campers, who enjoyed peaceful sleeps under the stars and the trees, maybe awakening each morning with a soothing swim in the Blackwood River.

As I have a family connection to Nannup, I relate fondly to its historical timber town tradition, but also appreciate it for what it is these days - a town full of culture and art and a respectful acknowledgement of its indigenous people and its first settlers.

With a generous sprinkling of New Age creatives, Nannup and its Music Festival is a cultural mecca, and a town and an event that I can recommend whole heartedly. I’ll be back in 2020.

Brendon

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ELLO and welcome to the 26th edition of Menu Magazine.

The Minister for Tourism Hon Paul Papalia opens the magazine with vigour for our State’s diverse climate, flora and fauna, which have contributed to our premium food and beverage offerings.

In this Autumn issue of Menu Magazine, our illustrious leader Scott Arnold-Eyers was busy dining his way around Perth and the South West, including Bush Shack’s new location in the Ferguson Valley.

Scott also caught up with Rick Stein and dispelled the myth that the infamous chef doesn’t actually live in Australia; he just enjoys it so much he can’t help but keep returning, especially to the Margaret River region.

We also caught up with a few Mothers - no not the ones who brought you all into this world - but Mother doughs, the pre-fermentation also known as bread starter normally used for sourdough or any naturally leavened bread.

I was so impressed with Jeremy’s piece about beer and food matching that even a non-beer drinker such as myself is seriously considering converting to the amber coloured brew.

We discovered that our dedicated food reviewers have yet to find a witchetty grub on any mainstream menu and when Indigenous ingredients do appear, they’re often Westernised. After delving into the topic, we’d love to hear about your own experiences with traditional Aboriginal food.

We just know you’re going to be intrigued by Liz’s piece about Perth’s newest ingredient – hemp seed, which is grown, roasted, processed and packaged in Margaret River. We can’t wait to see the exciting ways this ingredient is going to appear on menus.

Join me in Vietnam for a gourmet feast in the heart of the country at the gorgeous Angsana Lãng Cô Resort.

As the cooler season takes hold, it’s the perfect opportunity to snuggle up with some mulled cider and a cheese board and don’t miss our round-up of WA Cheese Week, which starts on 26 May and includes events all over the state.

Feeling hungry yet? Read on and satisfy your appetite.

distillery.com.au

Carmen Jenner

contents

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

2 4 6 7 8 9

Profiles MODERN ITALIAN LANDS ON SCARBOROUGH’S SHORES (La Capannina) THE LONG & SHORT OF ITALIAN (Julio’s) NEW CITY CHIC (Santini Bar & Grill) OUT OF THE SHACK - INTO THE VALLEY (Bush Shack Brewery) RELAX AT THE WAVERLEY (Waverley Brewhouse) MORE THAN JUST AVOCADO (Avocados Bar & Grill) RUSTIC LOFTY FREO (Stable Hands) THE STAGE IS ALL SET (Stage Bar + Kitchen) INVITING TO ALL (Firehouse Restaurant) A WHOLE LOT OF LOVE (Lot 80)

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

Prizes COMPETITIONS/SUBSCRIPTIONS 59

Cover Picture La Capannina Minister's Forward: 9 Profile pages: 10/11 Recipe: 58 Bite size pics pages: 72-75 Photography: Cam Allen, Scott Arnold-Eyers, Liz Packwood

Features WA ROASTERS SHINE - GOLDEN BEAN AWARDS (Coffee) COFFEE ROASTERS BIBLE (Coffee) HOMEBREW IMPROVEMENT (Beer) BEER & FOOD PAIRINGS (Beer) MULLING OVER WINTER CIDER (Beverages) WHERE’S THE WITCHETTY? (Food) WA CHEESE WEEK (Food) MOTHER OF ALL CREATIONS (Food) HEMP - IT’S ALL IN THE SEED (Health) TAKE ME TO THE AFL (Travel) UNCOVER CENTRAL VIETNAM'S LÃNG CÔ (Travel) AUSSIE RICK STEIN (Celebrity Chef) OLIVE OIL: THE ELIXIR OF LIFE (Industry) GLOBAL HOT SAUCE AWARDS 2019 (Awards)

22-25 26/27 28/29 30/31 32/33 34/35 36-41 42/43 44/45 46/47 48/49 50/51 52/53 54/55

Columns

PACCHERI PASTA (Cover Recipe) DATA IN – DATA OUT (Technology Column) STORING YOUR FRUIT AND VEGETABLES (Fresh Produce Column) ICE, ICE, BABY (Industry Column) THE BETTER BUSINESS OF HEALTHIER STAFF (Health Column)

58 60 61 62 63

Products REDS & WHITES (Our Top Drops) 56/57 PRODUCTS & SUPPLIES (Products) 64/65 HOSPITALITY IN YOUR HOME (Products) 66/67

Entertainment

CAFÉ MUSIC (CD Reviews) 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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If you’re looking for 5 star service.

Book at City Toyota.

Publisher Scott Arnold-Eyers Editorial Assistant Carmen Jenner Menu Writers Cam Allen, Scott Arnold-Eyers, Sarveshwaran Arumugam, Daniel Ecseri, Grace Flynn, Chef Raffaele Fusco, Brian Garcia, Sharon Gilchrist, Georgina Goss, Carmen Jenner, Charlie Malkovic, Tina McLennan, Liz Packwood, Ingrid Rickersey, Jeremy Sambrooks, Dan Whitehead Design Cam Allen Design

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*Offer ends 31st Dec 2019. Conditions Apply

Contributing Photography Allen, Ryan Ammon, Rachel Andrijasevich, Frances Andrijich, W A’ S G U I D E T O W I N I N G A N D D I NCam ING | PROOF At City Toyota we pride ourselves on Michael Archer, Scott Arnold-Eyers, Skyla Arnold-Eyers, Victoria Austin, genuine service and we guarantee your visit Peter Barile,ABN Dianne Bortoletto, will be6007 a 5 star experience everywww.menumagazine.com.au time.

WA 6922 P (08) 9430 F (08) 9430 6008 E eyersrocket@dodo.com.au 50 880 398 494 Holly Croft, Elements Margaret River, Pia Fruin, Carmen Jenner, Bronwyn Keys, Ian Loh, Liz Packwood, Dale Ralston, Lynn Roberts, Liam Valiukenas, Rachel Woods City Toyota

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Food Photography

Web Designer Paul Bui (www.menumagazine.com.au & www.westcoastcafes.com.au) Web Administrator Dianne Arnold-Eyers (www.menumagazine.com.au & www. westcoastcafes.com.au) Sales and Marketing (Menu Magazine & Affiliated Sites) Scott Arnold-Eyers (Head Office) 0403 344 143 www.westcoastcafes.com.au Menu Magazine is proudly published by Eyers RockET ABN 50 880 398 494 Menu Magazine: PO Box 62, Scarborough WA 6922 Tel: (08) 9430 6007 Fax: (08) 9430 6008 Email: info@menumagazine.com.au Menu Magazine Printed by Scott Print Distributed to selected newsagencies (through Integrated Publishing Solutions), as well as selected bars, cafés, restaurants and hotels throughout Western Australia.

Menu Magazine is published bi-annually. To subscribe, head to page 59.

Get your food pics taken by the pro’s at Menu Magazine.

Call Scott on 0403 344 143 or email info@menumagazine.com.au 6

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 has been an interesting six months since the last magazine came out. The amount of venues opening up and closing down seems to have reached a record high, yet the standard of food coming to our tables is higher than ever. You only need to look at some of the venues featured in this issue to see that.

On another note, we are really excited to be a part of WA Cheese Week this year. There will be events happening all over the State so get involved.

Scott Arnold-Eyers Cooking is an art form now more than ever, and it’s always a delight to see how the chef has presented a particular dish. They say you ‘eat with your eyes before you taste’ and I am always reminded of that when the meal arrives at the table, often in such an artistic way. Good food takes time to prepare and cooking can be a thankless task at times, so if you enjoy your meal when dining out, be sure to pass on your compliments to the chef. You might just make their day.

Ingrid Rickersey It’s been a pleasantly warm summer - perfect weather for dining out, especially al fresco. I had a very enjoyable al fresco dining experience recently at Avocados in Kelmscott. I also had an interesting day in the city - after trying the new menu at Stage Bar + Kitchen, Peppers Hotel on Wellington Street, we wandered down to have a look at Yagan Square.

Perth CBD has been through some amazing changes lately.

Georgina Goss I attended the Margaret River Gourmet Escape in November 2018, and highly recommend you book a weekend to check out what this region has to offer.

This is one of many great food and wine events that I enjoy each year. New restaurants such as Santini, La Capannina and The Camfield are continually being added to Perth’s world class dining experiences.

People are demanding more locally sourced and sustainable produce, and WA’s dedicated chefs are delivering.

Liz Packwood

We all belong to a community, and whether it is with family, friends, colleagues, sporting associations, etc, our communities all come together at one point or another to share stories over a meal. Eating is something we all have in common and in our hectic, time-poor lifestyles, there is no better way to enjoy our catch-ups than at a café, bar, or restaurant. Menu Magazine is a community too and I always enjoy the sharing of dining experiences, both as a reader and a diner.

Tina McLennan After having first written for Menu Magazine many eons ago, it’s lovely to reconnect with Perth restaurants and see that, while locations and tastes change, innovation and quality have kept pace. My favourite restaurant fare at the moment is, without doubt, the ‘classic’ or retro dish, which is reinvented and reinvigorated with modern variations that take into account changing tastes - yet still show expertly crafted technique, use seasonal locally produced product and provide a memorable dining experience.

Charlie Malkovic The desire for delicious food and drink that is equally appealing to the eye as it is to the stomach, is so important to the consumer and die-hard foodie. We all have very different tastes, but there is always plenty to explore in our diverse city: Creative food presentation, exciting menu discoveries and impromptu venue visits are in abundance. WA has so much to offer at the moment. Take a 30 second stroll down to Stable Hands from the cappuccino strip in Freo on a cruisey Sunday arvo or plan a casual dinner at La Capannina at Scarborough beach for the perfect sunset experience .. the choice is limitless.

Cam Allen

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out & about

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polly & the people

Message from Hon Paul Papalia CSC MLA;

Minister for Tourism Welcome to Western Australia and the 26th edition of Menu Magazine.

F

or 14 years, Menu Magazine has provided an excellent insight into some of the best restaurants, cafes and culinary experiences in Western Australia (WA), highlighting the latest trends in the State’s ever-evolving food and beverage scene.

This issue of Menu will explore a variety of WA’s gourmet delights, including winter ciders, cheeses, Indigenous foods and coffee roasters, as well as the regular columns on technology, wine, products, education and events.

WA is one of the largest States in the world, with a diverse climate, landscape, flora and fauna. Here, you can experience premium food and beverages, some of the world’s most unique wildlife and an extraordinary calendar of international and local events.

In exciting news for gourmet travellers, the Western Australia Gourmet Escape will be a new culinary event (November 8 -17, 2019), expanding on the Margaret River Gourmet Escape offering. The festival will include a program of events run over 10 days, starting with a weekend program in the Swan Valley, continuing in Perth during the week before concluding in the Margaret River wine region the following weekend.

The gastronomic journey continues in Perth, where you will find kitchens getting creative with locally sourced produce, such as Wildflower, where the menu is guided by the Indigenous ethos of a six season calendar.

Fromage Artisans is one of the city’s most recent additions, taking guests on a cheese and wine adventure. Here, you can indulge in the bar’s treasure chest of vault-aged cheese or join a masterclass to finesse your food and drink knowledge.

A fun way to get familiar with Perth’s culinary offering is on an eat, drink, see walking tour of the city and its cultural precincts, combining a selection of craft breweries, new age coffee roasters, wine bars and locally foraged menus.

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 PAUL PAPALIA CSC MLA MINISTER FOR TOURISM

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profile

Modern Italian lands on

Scarborough’s

shores

L A C A PA N N I NA

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dyllically located above the new Scarborough Beach Oceanside Swimming Pool, Italian restaurant La Capannina boasts some of the most magnificent views across one of Perth’s premier and iconic beaches.

La Capannina is part of Scarborough’s new redevelopment precinct and is the gateway to the foreshore and popular Esplanade, making La Capannina the perfect place to dine when visiting the area.

The name ‘La Capannina’ means ‘small hut’ in Italian, but this beachside restaurant is anything but small. The tasteful décor might be reminiscent of a beachside hut, think tropical island hideaway, but La Capannina is a spacious 350-capacity venue with both an indoor and outdoor balcony setting.

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Historically, Italians have been crossing the globe and landing on Australian shores since the First Fleet but the influx of Italian migrants after WWII helped put their culinary stamp on Australian menus. Arriving with fierce optimism and a strong work ethic the Italians brought with them traditional recipes and the opening of restaurants across Australia.

Enter La Capannina in 2017 – an Italian restaurant where two Italians, manager Riccardo Zivillica and executive chef Raffaele Fusco, are passionate about continuing the tradition of those Italians who came before them. Committed to creating authentic Italian dishes, they infuse a modern twist by sourcing their ingredients locally.

La Capannina is in honour of the famous restaurant in Forte dei Marmi (Tuscany), which became iconic during the economic boom from 1960 to 1980 catering to guests of all walks on one of Italy’s most beautiful beaches.

Reigning from Naples, executive chef Raffaele Fusco has been in the restaurant business since he was 15-years-old. Raffaele said, “At a young age I came to the conclusion that culinary art is my healthy obsession.” Passionate about using only the freshest ingredients Raffaele shared, “My traditional Italian cooking has evolved through techniques and innovation thanks to the constant research for the native and local products of Western Australia.”

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If the decorative touch of the little flowers was meant to make you feel like you were on a tropical holiday it certainly achieved its goal.

The mere mention of Naples should get clued-in gourmands’ mouths watering since the region is well known for its rich coffee, amazing pizza and silky mozzarella. It’s little wonder that Raffaele is determined to bring the authentic flavours of Naples to La Capannina’s tables.

Baked in a traditional Marana Forno pizza oven imported from Italy, La Bufalina is laden with fresh tomato sauce, silky buffalo mozzarella, Parma prosciutto and shaved parmesan. Accompanied by a glass of the organic 2017 Coffele Castel Cerino Soave (Veneto, Italy) you have a match made in Napoli heaven. Served chilled, this wine tastes of fresh citrus blossom, minerals and the savoury fruits of rockmelon and pear, and the finish is long and fresh.

As the day begins and the morning tide slowly crawls up the beach, the aroma of coffee lures beachgoers from the sand, swimmers from the pools and holidaymakers from the boardwalk.

We began our tasting with a couple of breakfast dishes. The hearty La Contadina featured spiced Italian sausages on a bed of beans cooked in a rich sauce with roasted corn and whole sweet cherry tomatoes that pop in your mouth. The dish is topped with a crunchy pastry basket with smoked mozzarella and two generous slices of toasted artisan sourdough laden with free-range fried eggs.

If you are looking for something a little different for breakfast try the ApriCotta, which delivers on fresh taste and spectacle. The dish arrived looking like a work of art with freshly sliced dragon fruit, kiwifruit, and peaches sitting on top of housemade granola and coconut yoghurt. The hero of this dish is the

apricot dumpling, which was succulent and sweet and brought the whole dish together.

The weather was warm and sunny and rather than begin our day with coffee we opted for a cocktail. Manager Riccardo Zivillica, who hails from Treviso, a town known as the gateway to Venice and famous for its prosecco, has a background in cocktails and bar service. He recommended we try the breakfast Bellini made with prosecco and freshly made fruit nectar; refreshingly apt for the climate. If the decorative touch of the little flowers was meant to make you feel like you were on a tropical holiday it certainly achieved its goal.

Feeling comfortable and soaking up the uninterrupted views of the Indian Ocean we decided to taste two seafood dishes from the lunch and dinner menus. We opted first for Lo Scoglio – black ink and white spaghetti with mussels, clams, prawns and squid in a

garlic, cherry tomato and white wine sauce.

Keeping with seafood, our second tasting was La Grigliatona (GF) – a sumptuous selection of fresh grilled seafood consisting of Morten Bay bugs, Shark Bay king prawns, swordfish and tubes of squid served with chilli-lime mayonnaise (housemade) and seasonal roasted vegetables. This impressive dish will undoubtedly keep patrons returning for more.

These dishes were accompanied by a glass of the 2017 Xanadu Chardonnay (Margaret River, WA). With its intense fruit flavours of fresh pear and citrus, this modern style Chardonnay was suitably paired with the seafood dishes.

We completed the meal with the Cannoli Siciliani – freshly made cannoli filled with sweet ricotta, chocolate, and orange zest.

The cannoli was well paired with the desert wine 2015 Sartarelli Verdicchio dei Castelli di Jesi Passito (Marche, Italy). It was sublimely smooth, super clean and creamy yet not at all cloying or overly sweet.

Don’t be misled, this is no beach hut as its name implies but an establishment where subtle luxury and casual style are entwined.

At La Capannina the atmosphere is relaxed, casual and unpretentious, yet with an air of civility about it, so those wishing to dress up for cocktails at sunset can be Instagram ready – #lacapanninaperth Whether it’s breakfast, lunch or dinner, La Capannina is rapidly carving out a name for itself on the restaurant landscape. Avoid FOMO (fear of missing out) and have Raffaele, Riccardo, and the team cater for your next event, whether it is a romantic dinner for two or family function. La Capannina is for everyone.

by Tina McLennan

La Capannina L1, 171 The Esplanade, Scarborough Ph: 0455 865 586 www.lacapanninaperth.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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profile

The Long & Short of

Italian

The housemade Nera was a dish of squid ink tagliolini pasta served with seared scallops, Shark Bay prawns, squid, fresh local fish and cherry tomatoes in white wine sauce.

D

own the leafy end of Hay Street, the suits have declared Julio’s as their favourite lunch spot in West Perth.

Whether it’s for a quick and inexpensive meal or for a long table feast, the Italian menu caters to all occasions ranging from antipasti to housemade pastas or the fish of the day.

Inspired by his home region Piedmont and his extensive travels through Italy, executive chef Simone Ariano has put his stamp on the innovative menu, and diners can be assured that all produce is sourced from Western Australia whenever possible.

We start with La Crocchetta – a croquette of lasagne, served with creamy parmesan cheese sauce. The creamy texture and exciting flavours of this entrée woke up our

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tastebuds. The chilled 2017 Houghton Rose, (Swan Valley, WA) was the perfect companion to this dish – light and refreshing, fruity and crisp on the palate.

Our next entrée Polpette was another tasty starter of local free-range chicken and pistachio meatballs served with a tomato sugo topped with parmesan cheese. The crunch of the pistachio nuts added interest and the locally made fresh bread was perfect for sopping up the sauce. Again, the spice of Houghton Rose was a good match with this.

Rolling on to the main course, we chose Agnello – Amelia Park lamb scotch fillet slow cooked for 12 hours and served with purea verde (green

puree) and mozzarella mousse, farm fresh sugar snap peas and asparagus. The lively cherry and raspberry aromas of the light red 2018 Copia Pinot Noir (Great Southern, WA) were well paired with the lamb, enhancing the flavour even further.

The housemade Nera was a dish of squid ink tagliolini pasta served with seared scallops, Shark Bay prawns, squid, fresh local fish and cherry tomatoes in white wine sauce.

I loved this seafood combination and it was well matched with the gentle fruity aromas of the Houghton Rose.

For a light, fresh seafood dish, Del Mare al Fresco was a good choice – a Salad of Shark Bay prawns, fresh squid, Fremantle octopus, mussels, scallops, pickled cucumber and cherry tomatoes. The 2018 Ta_Ku Sauvignon Blanc (Marlborough, NZ) was an excellent match with this seafood salad.

The pasta at Julio’s is freshly made and the black onyx beef cheek ravioli pasta in a sauce of black truffle butter, roasted hazelnuts and salted ricotta was a treat. We really enjoyed this dish with the 2016 Italian Toscolo Chianti (Tuscany, Italy) and with its rich red colour, fruity notes and light spicy flavour this is a light and refreshing red and great with pasta dishes.

I recommend saving room for dessert even if you are planning to finish with just a coffee. Try the Lampoli, a light ruby chocolate mousse, raspberry crumble, fruit of the forest gelato with raspberry coulis – it's light (so not too many calories) and deliciously fresh.

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J U L I O ' S R E S TAU R A N T

Since the 2016 refurbishment of the heritagelisted building, circa 1902, the sleek design remains sympathetic to the character of the grand building by retaining its lovely wooden floorboards, high ceilings, exposed brick interior and Victorian facade.

Julio’s has been around for many years but the refurbishment has given it a renewed vibrancy. General manager Ben Kershaw said Julio’s serves modern authentic Italian cuisine using seasonal produce. "It’s very much from the heart, an experience that the chef shares every day. The heritage setting provides an experience, I believe, you won’t find anywhere else."

The atmosphere becomes intimate at night, especially if you’re staying in the attached Sage Hotel, and then you get to sample the breakfast menu too.

You can even get breakfast on the go, with boutique coffee and freshly baked pastries.

Many of the spacious rooms offer city views and it’s worth noting that this 4-star hotel is

generally less expensive on the weekends due to the demand for corporate events during the working week.

Julio’s is now offering a full range of events from small corporate meetings to intimate weddings, perfect for up to 80 people.

"We invite our event guests to experience our heritage charm while providing the service and amazing food that Julio’s has to offer,” Ben said. Julio’s welcomes people to make contact to discuss their catering needs.

“If your office is looking for a sundowner or you’re keen to book your upcoming nuptials, don’t hesitate to get in touch."

While dining at Julio’s I realised how wellpriced it is with numerous menu choices, and it’s easy to appreciate why the express lunch menu is so popular with the corporate crowd.

Its convenient central location provides easy access to Kings Park, the CBD, Subiaco and Leederville.

Keep an eye out for their upcoming events, such as their Wine & Cheese Nights.

It’s also a great after-work spot for a 2016 Canti Prosecco (Milan, Italy) or a Western Australian craft beer. You may as well stay for a bite too and try the popular Arancini, which Simone said is a menu favourite. Or enjoy the fresh Coffin Bay oysters, bruschetta or a cheese board with a DOP (Denominazione di Origine Protetta) certification for all their Italian cheeses.

If you can make it on a Friday after work, I might see you there.

by Ingrid Rickersey

Julio’s Sage Hotel West Perth 1309 Hay Street, West Perth Ph: (08) 6500 9111 www.julios.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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L

ocated on the first floor of the recently opened QT Hotel on Perth’s Murray Street, Santini Restaurant greets with a modern mix of turquoise and gold décor.

As the third restaurant in the hotel group for executive chef Nic Woods, he brings a unique vision and plenty of passion to the new Santini. He deserves to be congratulated along with the restaurant’s creative food director Rob Marchetti for recently being named New Restaurant of the Year for 2018 by the Good Food and Wine Guide.

Santini’s classic Italian cuisine is simply cooked with much emphasis on sourcing the best of local, and often small, producers. The distinctive paddock to plate experience has an emphasis on flavour and freshness.

We loved what we saw. Smoking wood fire coals and housemade pasta hung in the semi-open plan kitchen, which has been

New City Chic supplied with premium appliances by Moffat Group. Brian Garcia of Moffat said: “The new Santini was fitted out by KBR Commercial using Moffat heavy duty cooking equipment including Waldorf, Waldorf Bold, Convotherm and Paramount pastry and dough mixers.”

We started with an entree of line-caught Gold Band Snapper Carpaccio together with a 2017 Cullen Mangan Vineyard Sauvignon Blanc (Margaret River, WA) - one of the best in WA. The finely diced green tomato, celery, green chilli the ruby grapefruit brought a dash of sweetness and citrus freshness to the thinly sliced fish, which was a delicious way to start.

To follow was a slightly warmed (apparently the best way to bring out the subtle flavours) entrée of Mortadella from Bologna, Italy. It was served with pickles, seed mustard and aniseed sprigs in a thoughtful but simple combination. We paired that with the 2016

Castelli Estate Pinot Noir (Denmark, WA) which added a nice depth.

The true magic happened when we moved on to the Black Pepper Fettuccine Spicy Duck Bolognese with duck crackling. This came as a hearty medium pasta dish with minced duck infused with a truly masterful peppery, reduced rich sauce. The side salad of orange, green olive, pickled shallots, radicchio and mint, was a stroke of genius, balancing the rich, deep flavours of the duck fettuccine. We paired this with the 2015 Speri La Roverina Valpolicella Classico (Veneto, Italy) which was a fruity red with hints of almond. Truly a wonderful combination of flavours. The duck fettuccine. The orange salad. The Valpolicella.

We both agreed these three worked together to create true harmony.

We loved the dessert which was a pretty trio of cannoli - one raspberry, one sweet pistachio ricotta and, the best one, a divine chocolate zabaglione filling. All three were nestled on a bed of crushed rose petals, which added a subtle fragrance and flavour of their own. Definitely a winner and their most popular dessert.

The restaurant also has a semi-private dining room for up to 36 guests, and an intimate bar area nestled behind the main restaurant where the cocktails are unique.

We were hooked. We also enjoyed a tour of the gorgeous new rooms of the QT Hotel and the bar on the top floor has become a popular new city location.

by Liz Packwood

Santini Bar & Grill QT Perth First Floor, 133 Murray Street, Perth Ph: (08) 9225 8000 www.santinibarandgrill.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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k c a h S e h t Out of Into the Valley

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ince opening in the late 1990s, Bush Shack Brewery has gained a reputation for quirky and flavoursome beers and spirit-based soft drinks, as well as a unique circular pool table. Having outgrown their brewing facilities in Yallingup, Bush Shack relocated to the Ferguson Valley in October 2018 by taking over the Moody Cow Brewery’s premises.

Due to the original brewery’s limited kitchen facilities, guests were encouraged to use the BBQ or to bring a picnic. Now, Bush Shack has a fully-equipped kitchen with the brewhouse right next to the front bar – their iconic round pool table has also made the move.

Leading the kitchen is head chef Briony Crowder, who has worked all over the world including at a UK Michelin-starred restaurant and as the personal chef to two Australian ambassadors in the Netherlands. Before relocating to Western Australia, Briony lead kitchen teams at resorts in Sri Lanka and Vietnam. Asian influences are found in the compact, yet diverse menu complemented by two to three specials running per week.

Bush Shack’s co-owner Danial Wind selected the beer pairings for our lunch, all of which were a success, each for different reasons.

We started with crispy squid strips, green papaya salad and tom yum dressing – one of the several gluten-free options on the menu.

This cracking dish was like summer on a plate and came with fresh lotus root, herbs, cucumber and cherry tomatoes. It was paired with the Chilli Beer – a dry Pilsner-style lager that possesses a similar level of capsaicin heat as the sweet, sour and salty tom yum dressing.

Next up was a Cajun pork scotch fillet slow cooked for 24 hours and served with Louisiana-style baked beans and slaw. The pork was fork tender and richly flavoured, having been gently cooked in a 58-degree sous vide for the past day. The baked beans were sensational; flavoured with the Cajun ‘holy trinity’ of celery, onion and capsicum as well as bacon and smoked paprika. The subtle sweetness and smokiness of the beans went beautifully with the caramel malts in the Yallingup Old – a dark amber ale with toffee aromas.

The special of the day was a generous serve of beef ribs, chips and slaw. The gelatinous ribs were coated in a glossy barbecue glaze flavoured with sesame and soy; their richness and stickiness worked in harmony with the Chocolate Beer. Despite its name, the beer (a sweet stout) doesn’t contain chocolate but is sweetened with lactose creating a chocolaty flavour when combined with dark roasted malts.

We finished with a warm chocolate and almond brownie – chewy, fudgy and not too sweet – served with chocolate fudge sauce, raspberries and stout ice cream, which was my favourite component of the dish. Chef Briony makes a chocolate beer and maltose reduction to swirl through the vanilla ice cream. It looks and tastes fantastic. The beer

in this pairing was the Milky Whale – a pale, lactose-sweetened ale with hints of caramel and vanilla.

Bush Shack Brewery is open from Thursday to Monday, making it ideal for a long weekend lunch. The kitchen is open from 11am to 4pm and the snack menu is available until 30 minutes before closing time. Bookings are essential, particularly on weekends where people have been turned away during the 12pm to 3pm peak period.

I’m not surprised – Bush Shack’s beer was already good, but at the new venue and with a talented team in the kitchen, they’re now delivering equally impressive food.

by Jeremy Sambrooks

Bush Shack Brewery 791 Ferguson Road, Dardanup Ph: (08) 9728 3553 www.bushshackbrewery.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Relax at the Waverley

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f you haven’t been to Westfield Carousel Shopping Centre for a while you will be pleasantly surprised. Maybe you have just been grocery shopping and not ventured upstairs to where there are many dining options and a relaxing vibe. In the recently refurbished centre, there is a multitude of things to do to keep the family occupied. One of those things includes having a meal at the Waverley Brewhouse, a casual dining venue where even teenagers with their voracious appetites will be satisfied.

Inspired by a love of great beer and topquality food, the Waverley opened in August 2018. Designed as a contemporary Australian pub and microbrewery, The Waverley delivers delicious unpasteurised beer direct from the tank to the table. The menu offers a mix of everything including some Aussie classics.

There are quite a few share plate options and it’s a good way to try the various dishes. All produce is sourced locally where possible

including the meat which comes from Mondo Butchers.

The Tacos were a great starter consisting of three flour tortilla, crispy fish or pulled pork, slaw, chipotle aioli, guacamole and corn salsa.

We loved the flavoursome Grilled Salmon on perfectly cooked sweet potato mash with carrots, pickled beets, brown butter and dukkah.

The house specialty is the Chicken Parmigiana – panko crumbed chicken with Napolitana sauce, mozzarella, basil and fries; always a popular choice.

The full rack of BBQ pork ribs with a brown sugar butter glaze, house barbeque sauce, slaw pickles and fries was so substantial it almost defeated me. Head chef Ryan Ebbs with 15 years cooking experience behind him, says the ribs are slow cooked for 12 hours, basted with yellow mustard, barbeque rub, char-grilled and sprinkled with love.

While the portion sizes are large, they are designed to be shared so that everyone orders a meal and gets to try a variety of dishes on the menu. And trust me – there will be no shortage of food to try.

The shiny beer tanks are a feature of the restaurant without detracting from the ambience of the venue. In fact they are an attraction and add to the atmosphere. Venue manager, Chad Kaya said customers enjoy interacting and talking to the staff about the brewing process. We had a Session Ale beer with our meal which was liquid gold. There is something about microbrewery beer and one of those things is taste. "It’s easy drinking,” agreed Chad, “similar to a lager." As well as the onsite brewed beers, there is a choice of wines, cocktails and soft drinks.

Chef Ryan is in charge of the kitchen and menu planning, and said he’s very happy with the modern kitchen installed by Caterlink.

Business Development Manager Adrian Tobin worked with Moffat to make sure the kitchen and bars were designed and supplied with the most appropriate equipment from Moffat.

These include Waldorf heavy duty cooking, Convotherm combination ovens, Scotsman ice machines and Washtech warewashing and glasswashing machines. Ryan said, ‘It’s very reassuring having super reliable equipment and gives you peace of mind to know it all does what it’s supposed to do."

Popular with families, the Waverley is open Monday to Thursday until 9pm and Friday and Saturday until 10pm. With a comprehensive play area outside, and soft spongy flooring, it’s a safe area for kids and there is an acoustic artist performing there on Thursdays through to the weekend.

Westfield Carousel is so much more than a shopping centre and the relaxed dining options like the Waverley Brewhouse will see you retuning again and again.

by Ingrid Rickersey

Waverley Brewhouse Westfield Carousel Shop R207, Level 2, Rooftop Dining 1382 Albany Highway, Cannington Ph: (08) 6424 8160 www.waverleybrewhouse.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Avocado

More than just

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any years ago, I attended a wedding at Avocados Bar & Grill in Kelmscott and I still remember it well - it is such a lovely venue for a wedding, with a beautiful gazebo for the ceremony situated on the bank of the Canning River which is covered in water lilies and surrounded by green leafy trees.

It’s still a great wedding venue, with a 90-seat function room and accommodation available in chalets nearby. There’s also a playground for the kids, it's dog-friendly, and open for breakfast, lunch and dinner - catering for all ages from kids to seniors, with a comprehensive menu including all day breakfasts featuring (you guessed it) avocado.

With a relaxed vibe and reasonable prices, it’s a great spot for a coffee and

cake or something a little stronger as it's fully licensed with an excellent range of wines, beers and cocktails.

They have live entertainment on the weekends, and you can choose to dine indoors or outdoors, on the deck or by the river. While only 30 minutes or so from the CBD, you feel like you’re out in the country.

It was a very hot day when we went to Avocados, but there was a lovely cool breeze coming off the river and it was quite pleasant in the shade, so we chose to eat outside. We started with the vegetarian beetroot risotto with sweet potato, spinach, pine-nuts and beetroot vinegar cooked in vegetable stock.

It was full of earthy natural sweetness from

profile the fresh beetroot and sweet potato and very colourful as the beetroot dyed it a lovely hot pink. A glass of 2018 Azahara Pinot Grigio (Mildura, VIC) cut through the glugginess of the rice.

Next, we tried the Asian-style chicken thighs with bean shoots and green vegetable with light curry style broth. Following Brad’s recommendation, we poured the broth over the chicken and found it emphasised the flavours. The 2018 Butterbox Chardonnay (Yenda, NSW) really brought out the taste of this dish as well.

Brad Richards was owner and chef at Roleys on the Ridge for 13 years, earning a Gold Plate Award during his time there. He became head chef at Avocados in 2017 and bought the business in February 2018. His years of experience showed in the wines he recommended with each dish – all making good matches. After beginning her career as Brad’s apprentice chef at Roleys, Amy Irwin is now head chef at Avocados.

Arguably the most popular dish on the menu is the Seafood Trio Plate – beer battered red spot, chips, salt and pepper squid with saffron slaw, and Panko prawns with smoky eggplant mayonnaise.

Although fried, it wasn’t greasy, and the housemade coleslaw was fresh and tangy. Brilliant value and definitely our favourite dish on the day. Brad matched this with a 2018 Totara Sauvignon Blanc (Marlborough, NZ), a winner with seafood, and the Marlborough Sauvignon Blanc is one of the most popular choices for lovers of flavoursome, aromatic white wines.

Our final dish was another popular choice from the menu – tender beef fillet sandwiched between two sweet potato hash browns stacked in a tower, surrounded with hollandaise and gravy – a stunning presentation. The sweet potato was grated, giving it a nice texture - crispy outside and slightly chewy within. The hollandaise and gravy were delicious, and the cherry and spice notes of the 2015 Hill & Valley Pinot Noir (Adelaide Hills, SA) set off the beef beautifully.

by Georgina Goss

Avocados Bar & Grill 2 Mount Street, Kelmscott Ph: (08) 9496 3838 www.avocadosperth.com Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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eing a Freo boy, I’ve always been a huge fan of Fremantle’s smaller boutique venues – those oozing a rustic offthe-main-drag vibe enhancing Fremantle’s quirkiness.

Stable Hands on Bannister Street had only just reopened in August 2018 after a forced closure for a few months due to structural damage and safety issues with the building site next door.

Friends of mine who are fully immersed in Fremantle’s culture had raved about Stable Hands’ food, extensive drinks menu and warm atmosphere for months. It always seems to pop up in our conversations. I now wholeheartedly agree.

I was immediately drawn to the textured white-washed high walls fringed and framed by dark timber and exposed beams. The central stairwell connecting all levels of the heritage building is a stunning feature to the lofty design.

After arriving late in the afternoon, venue manager Michael Hegerty warmly greeted us and recommended a variety of shared dishes and matched wine pairings. I was already excited by the culinary journey presented to us and head chef Reece Lardi soon joined us for a chat at our table. There was a sense of welcoming warmth from the beginning.

We began with the sizeable and succulent Fremantle Octopus on a pillow of a thick and tasty romesco sauce nestled into a blood pudding with foraged greens. The octopus was firm and a lovely contrast to the soft and crumbly pudding and almond surprises throughout. The zesty and fruity aftertaste of the 2016 Parish Vineyard Riesling (Coal River Valley, TAS) worked well with this dish.

Part two of the journey was a colourful Beetroot Tarte Tatin, with house-smoked mozzarella, olive and beetroot gel garnished with purple basil, and bright red crisps. This was by far the most visually appealing dish and a battle of sweet and sour flavours on my

tastebuds. The smokiness of the dish was further enhanced by the 2017 Marq Wild Ferment Chardonnay (Margaret River, WA) recommend by Michael.

Our third dish was a tasty Bouillabaisse with a stack of whiting fillets, clams and scallops, light snapper mousseline and saffron rouile. This was by far the hero dish for me. The combined saltiness of the stock and fresh seafood juices melted in my mouth. A sip of the fresh 2017 Chaffey Bros Grenache (Barossa Valley, SA) sealed the deal for me as a perfect combination of food and wine.

The final dish was a Rabbit Leg Confit with a cherry tomato marmalade, saddle roulade with whiskey rhubarb and pancetta.

The portions were generous and distinctive,

and I particularly liked the contrast between the sweet marmalade and the beautifully cooked rabbit. I found the pancetta to be an interesting component to the dish and everything flowed in flavour. The dish itself matched beautifully with the aromatic and spicy red 2016 Vinteloper Touriga Nacional (Langhorne Creek, SA).

Following our meals, chef Lardi surprised us with a trial taste of his experimental pickled juices marshmallow. An inventive and creative little combo. I was thinking to myself, "How could this possibly work?" It did, and like everything on the menu, was executed with purpose and a passion for detail in presentation and flavour.

by Cam Allen

Stable Hands 8 Bannister Street, Fremantle Ph: (08) 9430 7309 www.stablehandsfremantle.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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The STAGE is all set

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t’s always interesting to try out a new menu and the Stage Bar + Kitchen was no exception. Located on the ground floor lobby of Peppers Kings Square Hotel, a modern, high quality 120 room hotel on Wellington Street, it’s just a short walk from the city’s shopping precinct, Perth Arena and Northbridge. Menu Magazine has reviewed it previously, but this was my first visit in person, and I was impressed by the quality of both the food and the service.

From the breakfast menu, we started with Roasted Butternut Bruschetta with feta and dukkha. It’s served on sourdough bread made with charcoal; black all the way through without tasting burnt; soft inside and crunchy toasted on the outside; topped with sweet chunks of butternut pumpkin, creamy soft, salty Persian-style feta, wafer-thin slices of pickled mushroom; and a couple of perfectly poached eggs on the side sprinkled with dukkha. Definitely not your average bruschetta and a dish that could be enjoyed at any time of day.

The Crab, avocado and gazpacho sauce is a light and tasty crab mousse served with avocado guacamole and thin slices of toasted sourdough. This starter is ideal as an entrée or a light lunch along with one of the beers from Eagle Bay Brewing.

Scott’s favourite dish was the Duck Breast with charred spring onion and smoked tomatoes, with a braised leg finely shredded and rolled into balls and coated with savoury sesame seeds, burnt orange and Grand Marnier sauce. The tender chunks of duck breast were delicious, while the sauce and the smoked tomatoes were an interesting touch

– lots of different flavours and textures in this dish enjoyed with a couple of different red wines. The 2014 Fraser Gallop Estate Parterre Cabernet Sauvignon (Margaret River, WA) was a lovely full-bodied red, but we felt the lighter 2018 Seville Estate SEWN Pinot Noir (Yarra Valley, VIC) better matched the duck.

Our final dish was the Slow Cooked Lamb Shoulder, gnocchi, peas, spinach, mint and rosemary jus. Much as I had enjoyed the duck, this was definitely my favourite dish. The lamb was beautifully tender, and the housemade gnocchi was like a cross between potatoes and Yorkshire pudding, and went so well with the lamb.”

Executive chef Craig Spence has been here since before the place opened in November 2016. He has tried a few variations in style before finally settling on a flexible menu where WA produce is the hero. He says the

clientele varies from day to day, with Monday to Friday attracting corporate types while the weekends are more casual. As well as hotel guests, tourists and passers-by, there are city workers on their lunch breaks, and being close to the Perth Arena and other entertainment venues, they get a lot of people coming in to eat before or after a show.

General manager Denny Keane told us they plan to launch an express-style lunch menu for local workers with limited time for lunch. He said that the a la carte breakfast is also very popular.

Our overall impression was one of fine dining with great presentation and service at a reasonable price – and the coffee was excellent too.

by Georgina Goss

Stage Bar + Kitchen Peppers Kings Square Hotel 621 Wellington Street, Perth Ph: (08) 9483 9600 www.peppers.com.au/kings-square Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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INVITING TO ALL T he elegant, stylish and modern décor of the revamped Firehouse Restaurant belies the many varied options for dining - including outdoor/indoor, formal/ casual, breakfast/buffet and a la carte. With a remodelled floor plan and a well-stocked and inviting bar, the renovations have transformed the restaurant into a light-filled and fresh area that’s inviting to all, and very comfortable.

Part of the Country Comfort Hotel complex – a short hop between the airport and the Perth CBD - the restaurant’s executive chef Phillip Campbell has a background in fine dining in Australia and New Zealand.

Phill’s hit the mark to produce seasonal menus that provide both hotel guests and external patrons with delicious, hearty homestyle offerings and the chance to savour exceptionally high quality, local fresh produce in a relaxed professional atmosphere.

Phill says the menu aims to be, “Simple, clean and wholesome, but with an added ‘twist’, so that diners aren’t overawed.” It was clear from the dishes we savoured that he’s drawn on his extensive experience to produce rediscovered classics with a modern twist. The menu caters well to its regular clientele and those lucky enough to stumble upon this unexpected culinary treasure.

Our group shared a selection of three entrees. I couldn’t resist the Chilled Exmouth King Prawns in wasabi mayo and classic sauce accompanied by a crispy wonton stack, which was a standout dish and a memorable take on the almost forgotten prawn cocktail. The wasabi added a subtle twist to a classic dish and the whole prawns were fresh and large.

The Sticky Pork Ribs with chilli, spring onion and peanut dressing (gf) was a delightful favourite as it was cooked well, yet soft and juicy, with an added peanut crunch.

The Lemon Pepper Swordfish Tacos served with shaved cabbage, lime sour cream and pickled red onion are a tasty and fun sharing starter dish.

The entrees were accompanied by Artisan Beer (Denmark, WA), 2015 Cornucopia Pinot Noir (Great Southern, WA), and a 2016 Wild Oats Sauvignon Blanc Semillon (Pemberton & Margaret River, WA). The beer’s lemon flavour was the best match for the King Prawns dish.

All the main dishes we tried were a substantial size and the high-quality steaks off the grill are the house speciality.

The 400g Beef Rib Eye (gf) – which is 100-day grain fed beef – was served with homemade garlic butter, jus, mushroom, hand-cut chips and salad, and three choices of sauce – mushroom, pepper and jus. It would have to be one of the most flavoursome steaks I’ve ever had and was partnered perfectly with the mighty 2014 Robert Oatley Wild Oats Shiraz (Great Southern, WA) bursting with plummy fruits.

The Margaret River Lamb Rump (gf) served with fondant potato, carrot puree, minted greens and jus, was mouthwateringly sweet and tender, and the potatoes (slow-cooked in butter and chicken stock) were another delicious twist on a classic.

The char-grilled Fremantle Swordfish Steaks were served with Carnarvon heirloom tomatoes, basil, olives and gourmet potatoes in a Nicoise-style salad. Swordfish is sometimes hard to keep moist in the cooking process, but Phill nailed it with this dish where the fish was soft and sweet.

There was, sadly, no room for dessert but the menu options certainly looked tempting.

The restaurant is open seven days a week for breakfast, lunch & dinner. If you’re travelling to Perth, it’s worth thinking about a stay in the Country Comfort Hotel for the relaxation of resort-style accommodation and the delights of the Firehouse Restaurant.

by Charlie Malkovic

Firehouse Restaurant Country Comfort Hotel Inter City Perth 249-263 Great Eastern Highway, Belmont Ph: (08) 9478 0899 www.firehouseperth.com Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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A Whole Lot of Love

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here’s something decadent about a gin tasting plate on languid summer’s day, especially in the gorgeous surrounds of Eagle Bay. Who were we to argue with Steve Chapman, gin connoisseur and owner of Lot 80?

Even before a morsel of food had passed our lips, Poor Toms, White Knuckle, Four Pillars and Archie Rose were selected from over 170 gins in the Gin Room. Spritzed with East Imperial and Fever Tree tonic waters, the addition of lime and dried orange slices created a unique taste of varying tartness with each sip.

When Steve arrived at the 175-acre property a few years ago, it hardly resembled the now architecturally designed timber and stone restaurant it is today. Once a rustic dwelling handcrafted by local farmers and reached by a steep dirt track (now bituminised), Lot 80 still exudes an air of mystery reserved for the many locals in on the secret, including the odd kangaroo. As the afternoon rolled on, and further adding to the allure, from time to time diners would disappear into the scrub

to follow the 1.5-kilometre beach track to the pristine waters of Eagle Bay. Despite the setting adorned with orchards, a dam sparkling in the sunlight, and kitchen gardens backing onto Leeuwin-Naturaliste National Park, don’t underestimate the casual nature of Lot 80. The service, menu and wines are on par with any cosmopolitan restaurant.

There’s a quiet confidence further emphasised by the fact that Steve didn’t pair our food with Lot 80 wines, which speaks volumes about the community spirit within the region.

Settling in on the deck for the anticipated feast, we began with the wasabi tempura Exmouth wild tiger prawns, which were sweet and firm, and served with creamy Japanese mayonnaise to offset the saltiness. The 2017 Frankland Estate Riesling (Frankland, WA)

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cut through the oiliness of the tempura batter leaving a crisp aftertaste. Mixing the mayonnaise, sesame seeds and salt with the microgreens was a masterstroke and added further dimension to an already well-executed dish.

Weeks later and we’re still raving about the Tuna Tataki seared in a delicious crust and served with wasabi mayonnaise, ponzu sauce, Tobiko (fish roe) and pickled ginger.

Succulently poised on our chopsticks, it would make any sushi chef proud and, if it weren’t for the incredible price, it wouldn’t be unreasonable to expect to find this dish in any high-end Japanese restaurant. Already a perfect dish, the Riesling added another layer of tanginess.

With the tuna still dancing on our palates, the grilled Fremantle octopus followed with a burst of smokiness. Every mouthful was exciting: fresh mint and coriander, tangy tomato, red sorghum and creamy baba ganoush with the occasional pop of pomegranate (togarashi). The 2014 Pierro Cabernet Sauvignon Merlot L.T.CF. (Margaret River, WA) laced with redcurrant, sage and liquorice, further complimented the flavours of an already tasty dish.

The truffle honey cheese cream-filled Comté Gougéres served with a rocket and red wine poached pear salad was like experiencing an entire wine and cheese tasting in a single mouthful. Also, amazing value, as are all the prices, including the desserts such as the vegan dark chocolate mousse, and strawberry and limoncello Tiramisu.

Although there’s plenty of seating inside the restaurant and on the deck, plus additional garden seating, bookings are recommended for leisurely feasts over shared seafood platters, woodfired pizzas and Paella on Sundays, not to mention the live music, long table celebrations and casual weddings.

There’s a lot to love about Lot 80.

by Carmen Jenner

Lot 80 54 Sheens Road, Eagle Bay (08) 9756 8937 www.lot80.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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coffee

by Grace Flynn

WA Roasters Shine

Golden Bean Awards Australind Coffee Roasting (Kuza Coffee)

Now known as Kuza Coffee, this Australind based coffee roastery was awarded three Bronze awards across the Organic (espresso), Pour Over Filter and Milk Based categories.

Working with local cafés and out of their coffee van, Kuza provides superb coffee and equipment to the South West.

Beck and Call Coffee Based in Albany, Beck and Call Coffee is a family-owned wholesale coffee roastery who won Gold in the Single Origin Espresso category for their Ethiopian Wolichu Wachu.

Head Roaster Kade Sims said their Ethiopian coffee has a champagne quality about it: “Sparkling acidity with sweet, complex fruit notes and a smooth body. It's big floral aroma was also a standout. You don’t often come across a coffee that has all those qualities in one package.”

With years of home roasting and training from industry experts on their side, Beck and Call has also proven to be experts at curating an award-winning blend with their Red Letter, earning the family-run roastery Bronze in the Espresso category.

Blacklist Coffee Roasters

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s the largest coffee roasters' competition and conference in the world, the Pentair Everpure Golden Bean Coffee Roasters Competition seeks to uncover the crème de la crème in the coffee roasting industry. Hosted in the coastal city of Port Macquarie, the 14th annual Golden Bean competition attracted a record-breaking 1400 entries from roasters across Australia and New Zealand.

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Divided into ten different categories ranging from Single Origin Espresso to Pour Over Filter, each entry is judged by the industry’s best over three days and scored based on acidity, sweetness, body and overall balance. Put simply, taking home a Golden Bean award is no easy feat. While not all Western Australian roasters entered 2018’s competition, those who did have done our State proud and congratulations to our WA winners!

Blacklist Coffee Roasters earned two Bronze awards in the Milk Based category for their Big Buzz and Pitch blends. However, it was their Queen Bee blend that earned a Silver award in the Milk Based category. With bold rich flavours and creamy on the palate, Queen Bee is perfect for milk coffees.

Bolt Coffee Founded by roaster and barista Steve Lomax, Bolt Coffee is a small batch micro-roastery.

Located in Hazelmere, they were awarded Bronze in the Milk Based category for their Cream blend.

coffee They were awarded Bronze awards across five different categories including the Milk Based category for their signature blend Voodoobrew, as well as for Mondo. Their Bronze awards also included Single Origin Espresso for their Colombia coffee, both their Brazil and Costa Rica in the Pour Over Filter category, and OMG in the Espresso category.

Based in Wangara, Brew Coffee Roasters showcase their award-winning coffees at their Big Brew Café, which is located outside their roasting facility and next door to their Barista Academy and Coffee Machine Sales Studio.

Phone 0468 321 112 coffee@ravenscoffee.com R AV E N S C O F F E E . C O M

Caffissimo Coffee Roasters

Bonissimo Speciality Coffee Roasters As one of Perth’s first roasters in the early 1970s, Bonissimo has had plenty of time to perfect their coffees. Their loyal following love sampling their freshly roasted coffees at their West Perth Roast House Café. Winner of four Bronze awards, they won two in the Milk Based category for their K and La Rosa, and their House and Supreme beans won Bronze in the Espresso category.

Brew Coffee Roasters With over 20 years of experience, Brew Coffee Roasters is led by master roaster Scott Lund.

Winning an impressive 18 awards, well-known café franchise Caffissimo has proven the RAVE_0792_Raven_Menu_Magazine_Ad.indd best cup of coffee could be in your very own neighbourhood. With numerous cafés across the Perth metro area, those who stop in can expect coffee made from 100% premium Arabica beans. Most notably, Caffissimo was awarded Silver in the Franchise/Chain Milk Based for their Bella blend.

Crema Coffee Co Established in 2002, Crema Coffee Co is a family owned artisan coffee roaster whose passion for coffee and over 20 years of experience earned them four Bronze awards.

Their Bronze awards include the Guatemala Huehuetenango in the Single Origin category and Mexican Swiss Water Decaf in the Bronze Decaffeinated Milk Based category.

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Producing brews that delight the senses and warms the soul.

13/9 Inspiration Drive, Wangara 6065 (08) 9303 4877 | www.brewcr.com

COFFEE ROASTERS

Award Winning Specialty Coffee Espresso Machines & Supplies Barista Training Centre Café Business Consulting Corporate Coffee Solutions

Perth - Western Australia

www.kaltiva.com.au Lloyd 0419 026 516 Liam 0414 293 008 #jointheKALT

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coffee

Dante’s Coffee Roasters Dante’s Coffee Roasters is a family owned and operated roastery taking an ecological approach to creating a great cup of coffee.

Founded by highly experienced roaster Domenic Dante Spadaccini, Dante’s was awarded Bronze in the Milk Based and Espresso categories for their Genesis blend.

With long lingering notes of nuts and fine milk chocolate, the team at Dante’s say that the 100% Arabica blend is perfect for espresso or with milk.

category awards, most notably a Silver in the Single Origin Espresso category for their Marianela Espresso, Kaltiva is making strides in the coffee industry.

They’re also the proud winners of three Bronze awards for their Castillo Natural in the Pour Over Filter category and their Full Bloom in the Milk Based and Espresso categories.

While their roastery and coffee bar is located in Wangara, Kaltiva’s superb coffee can be found all over Perth, including Psychomug in Subiaco and the Bistrot Café in Bibra Lake.

Grand Central Coffee

Little Owl Coffee Roasters

Located in Bibra Lake, Grand Central Coffee won an incredible seven Silver and three Bronze awards. Their win includes three Silver awards in the Espresso category, for their Costa Rica F1 Coopetarrazu, Columbia Rafael Amaya and Costa Rica perla negra. Grand Central Coffee is a small batch roastery with a difference and gives back to the community through outreach programs.

Family owned roasting company Little Owl won four Bronze awards, including three from the Espresso category with their Nocturnal, Full Moon and Signature blend, which is the product of a blend of Arabica varietals from El Salvador, Honduras and Columbia.

Kaltiva Coffee Roasters Kaltiva Coffee Roasters is the product of two passionate artisan coffee roasters, Lloyd Rainsford and Liam Valiukenas, and a custommade Italian Hybrid roaster. Earning four

Nine Bars Taking out the title of Overall Winner of the Large Franchise/Chain Champion was Nine Bars, the internal supplier for well-known café franchise Aroma Café. Managed by David Mulé, Nine Bars was also awarded Gold for Franchise/Chain Espresso category and Bronze for Franchise/Chain Milk Base.

“It was kind of a last-minute entry,” David

Divided into ten different categories ranging from Single Origin Espresso to Pour Over Filter, each entry is judged by the industry’s best over three days and scored based on acidity, sweetness, body and overall balance.

24

admitted, explaining how he sent an express entry into the largest coffee roasters competition in the world and then caught a late flight to attend the awards ceremony the following week.

However, David’s success as a roaster is the culmination of 10 years of roasting and tasting coffee daily. “At the end of the day there really aren’t any shortcuts. Roasting, tasting and recording every day will get you where you need to be,” said David.

When it comes down to curating the perfect blend, they look for a washed process coffee, such as beans from Colombia, El Salvador or Guatemala that pack enough flavour to withstand the addition of milk. When served black, he suggests a coffee with a strong fruity flavour, such as washed and naturally processed Ethiopian, Kenyan and Rwandan beans.

coffee

Stash Artisan Roasters Located on-site with Singlefile Wines in Denmark, Stash Coffee is a family run specialty coffee roaster that took home four awards.

Earning three Silver awards and a Bronze, co-owner Nina Bradshaw was thrilled their performance surpassed all expectations, and shared, “Pretty Things and Daydream Organic in the Milk Based category and our Ethiopia Kochere in the Pour Over Filter category all won Silver. They consistently perform well for us on the cupping table too. We’re pleased our sensory and roasting skills are a match for those roasters on the East Coast.”

Twin Peaks Roastery This small craft coffee roastery is all about creating moments through memorable cups of coffee. Their cast iron Portuguesemade Joper roaster gives an indirect heat resulting in a sweet and balanced coffee. Twin Peaks won Bronze for their Kenya Karie AA in the Pour Over Filter category.

Two Cracks Coffee Owned by Dale Ralston, Two Cracks was born out of an undeniable passion for coffee and a roaster built from “bits and bobs around the place”. With the simple aim of sustainably sourcing high-quality single-origin coffee, Two Cracks offers a range of coffees from across the globe, including Ethiopia which earned the Margaret River-based roastery a Silver and a Bronze in the Espresso category.

They also won Bronze for their PNG Chimbu Province PSC AX Washed Organic in the Milk Based category.

“I am particularly fond of Ethiopian coffees from the legendary growing areas of Yirgacheffe and Guji,” Dale said. Noting that the heavy floral and fruity notes of Ethiopian coffees set them apart from the rest, he suggested roasting these flavoursome and aromatic coffees lightly to preserve the flavour structure.

With a vision of showcasing the best coffees from around the world and celebrating the farm and the farmer in the process, Dale hopes to maintain the connection between roaster and farmer which he believes is lost in the run of the mill café blend.

SALES – SERVICE

XYZ Coffee Roaster Recently established in 2018, XYZ Coffee Roaster has already taken home two Golden Bean awards. XYZ won two Bronze awards in the Espresso category for their One blend and La Jacoba, which is part of Asprounion, a cooperative of farmers and coffee producers in the Narino Department in southern Colombia.

Yahava KoffeeWorks Wholesale Popular franchise Yahava was awarded Bronze in the Franchise/ Chain Milk Based category for their Espresso blend. Designed for espresso and stovetops, Espresso is a triple blend of coffees from Colombia, Ethiopia and Papua New Guinea.

AUTHORISED DISTRIBUTOR

Unit 11/93 Hector St West, Osborne Park WA Office: (08) 9244 1900 E: service@vcmperth.com.au www.vcmperth.com.au

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coffee

Coffee Roasters Bible We missed a few roasters in the last issue and the feature was so popular that we thought we should publish it again. So here is the list once more with a few extras and the dates when they all started.

Antz inya Pantz Coffee Co – September 2006 www.antzinyapantz.com Atlas Coffee Roasters – December 2015 Facebook: Black Cherries Espresso Beck and Call Coffee – November 2014 www.beckandcallcoffee.com.au Bello Café – January 2012 www.bello-cafe.com Biobean Coffee – July 2005 www.biobeancoffee.com.au Black Bird Coffee Roasters – May 2015 www.blackbirdcoffee.com.au Blacklist Coffee Roasters – August 2014 www.blacklistcoffee.com.au Black Matter Coffee Roasters – September 2015 www.blackmatter.com.au Bolt Coffee – July 2013 www.boltcoffee.com.au Bonissimo – 2002 www.bonissimo.com.au Braziliano Coffee – 1936 www.braziliano.com.au Brew Coffee Roasters – April 2018 www.brewcr.com Brewed Awakening – January 2016 www.brewedawakeningcafe.com.au Brew-Ha – April 2000 www.brew-ha.com.au Brother Of Mine Coffee Roasters – August 2017 www.brotherofmine.com.au Coffee Hit Carousel – June 2018 www.coffeehit.com.au Coffeefusion Roastery – February 2016 www.coffeefusion.com.au Commonage Coffee Co – October 2017 www.commonagecoffee.co Community Coffee Co – July 2018 www.communitycoffee.com.au

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Crema Coffee Co – December 2002 www.cremacoffeeco.com.au Dante’s Coffee – 2008 www.dantescoffee.com.au Darkstar Coffee – September 2001 www.darkstarcoffee.com.au Delinquent Coffee Roasters – December 2015 Facebook: Delinquent Coffee Roasters Dimattina Coffee Specialists – March 2009 www.dimattinacoffee.com.au Direct Coffee Supplies – December 2015 www.dcs.com.au Essence of Coffee – April 2009 www.essenceofcoffee.com.au Essenza Coffee – July 1996 www.essenza.com.au Fiebre Coffee – October 2014 www.fiebrecoffee.com Fiori Coffee – September 2006 www.fioricoffee.com Five Senses Coffee – September 1999 www.five-senses.com.au Frothin Coffee – October 2015 www.frothincoffee.com.au Gesha Coffee Co – January 2015 www.geshacoffeeco.com Giotto Coffee – 2013 www.giottocoffee.com.au Giovanni Coffee – December 2002 www.giovannicoffee.com.au Grand Central Coffee – November 2010 www.grandcentralcoffee.com.au Grouch & Co – January 2015 www.grouchandco.com Humblebee Coffee Roasters – October 2013 www.humblebee.com.au Jacksy’s Coffee Roasting Co – 2005 www.zeroz.com.au Jones & Co Coffee – October 2018 www.jonescocoffee.com.au

Kaltiva Coffee Roasters – January 2018 www.kaltiva.com.au Karvan Coffee – January 2010 www.leafbeanmachine.com.au Kimberley Coffee Company – November 2009 www.kimberleycoffee.com.au Kings Coffee Balcatta – September 1999 Facebook: Kings Coffee Balcatta Kuza Coffee (also known as Australind coffee roasting) – Origin unknown www.kuza.com.au La Jacoba – January 2012 www.lajacoba.com.au La Vista del Coffee – November 2009 www.lavistadelcoffee.com.au Laika Coffee Roasters – February 2018 www.laikaroasters.com.au Lawleys – June 2003 www.lawleys.com.au Leftfield Coffee Roasters – November 2016 www.leftfieldcoffee.com

coffee Little Owl Coffee Roasters – August 2014 www.littleowlcoffeeroasters.com.au Loaded Craft Coffee Roasters – April 2014 www.loadedroasters.com.au Local Rules Coffee Roasters – May 2018 www.localrulescoffeeroasters.com.au Mago Coffee – August 1968 www.mago.com.au

The Cape Effect Coffee Roasters – August 2016 www.thecapeeffect.com.au The Co. Lab – March 2018 www.thecolab.coffee The Naked Bean Coffee Roasters – April 2001 www.thenakedbean.com.au

Mano a Mano Coffee Roasters – October 2013 www.manoamano.com.au

Threshold Coffee Roasters – December 2011 www.thresholdcoffeeroasters.com.au

Margaret River Roasting Co – July 2016 www.margaretriverroasting.com.au

Tim Fraser Coffee Roasting & Consulting – July 2018

Micrology Coffee Roasters – October 2013 www.micrology.com.au

Two Cracks Coffee – February 2017 www.twocrackscoffee.com

Mokaffe – April 2017 www.mokaffe.com.au

Toby’s Estate Coffee Roasters – April 2011 www.tobysestate.com.au

Nero Espresso – April 2016 www.neroespresso.com.au

Toro Black – March 2015 www.toroblackcoffee.com

Nine Bars – January 2008 www.aromacafe.com.au

Twin Peaks – April 2014 www.twinpeaks.net.au

Offshoot Coffee Roasters – January 2018 Facebook: Offshoot Coffee Open Plan Coffee Co – December 2016 Facebook: Open Plan Coffee Co

West Cape Coffee – circa 2012 www.wchowe.com.au XYZ Coffee Roaster – July 2018 Facebook: XYZ Coffee Roaster

Perth Coffee Roasters – July 2012 www.perthcoffeeroasters.com.au

Yahava Koffee Works – July 2001 www.yahava.com.au

Port City Roasters – November 2016 www.portcityroasters.com.au

Yallingup Coffee Roasting Company – April 200162, Scarborough WA 6922 P (08) 9430 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket PO Box www.yallingupcoffee.com.au

Pound Coffee Roasters – October 2012 www.poundcoffeeroastery.com.au Precision Coffee Roasters – October 2013 www.precisioncoffee.com.au Ravens Coffee – February 2011 www.ravenscoffee.com Rewind Coffee – August 2007 www.rewindretro.com.au Rocketfuel Coffee Roasters – February 2010 www.rocketfuelcoffee.com.au

Boutique, small batch roaster based in Margaret River , specialising in premium single origin coffees from around the world.

WWW.TWOCRACKSCOFFEE.COM

Unit 3, 34 Prestige Parade WANGARA, WA www.dantescoffee.com.au Ph 1300 664 290

AWAKEN THE SOUL W A’ S G U I D E T O W I N I N G A N D D

by Scott Arnold-Eyers

* retail * wholesale * brew gear

Coffee with Class www.jonescocoffee.com.au

Rubra Artisan Coffee Roasters – October 2004 www.rubra.com.au Silvana Finest Quality Arabica Coffee – 1995 www.silvanacoffee.com.au Southern Roasting Co – June 2016 www.southernroasting.com Sparks Coffee Roasters – June 2017 www.sparkscoffeeroasters.com Stash Artisan Roasters – June 2015 www.stashcoffee.com.au Stay Grounded Coffee Roasters – December 2017 www.staygrounded.com.au

Coffee Roastery

A passion for great coffee!

• Fresh roasted coffee beans • Coffee machine sales & service • Other products & accessories Coffee & Tea Supplies of WA www.giovannicoffee.com.au p. (08) 9248 1500 m. 0439 700 601 facebook.com/giovannicoffeeroastery U2/516 Alexander Drive, Malaga WA

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beer

Homebrew M

any homebrewers will tell you one of the main reasons they started the hobby was to save money on buying commercial beer. While it’s possible to brew your own beer for under 40 cents per stubby if your beer tastes like boiled band-aids odds are nobody will want to drink it, whatever the price.

Truly undrinkable homebrew is usually the result of poor sanitation, a lack of fermentation temperature control or a combination of both. If you follow a proven recipe, use fresh ingredients, diligently clean and sanitise your equipment and control the fermentation temperature, you’ll make good beer. For many homebrewers, this is enough, but for some the hobby quickly evolves into an obsession to make the best beer possible.

In late 2018, I was introduced to Brian – a homebrewer who wanted advice on how to take his beer to the next level. Brian had been brewing for a few years and won a silver medal for his coffee stout at the 2018 Perth Royal

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Improvement

Beer Show (PRBS). As a birthday present, one of Brian’s friends thought he would help him out by recruiting some more experienced brewers to help him turn that silver into gold.

Enter Rob Murphy – Head Brewer at Billabong Brewing whose notable achievements are Best Commercial Beer at the PRBS in 2012 and 2016 for Billabong Wheat (the only beer to have won the award twice) as well as trophies and medals from the Australian International Beer Awards.

Plus, yours truly, Jeremy Sambrooks – beer writer, beer judge and award-winning homebrewer whose notable achievements are Best Amateur Brewer at the 2012 PRBS; Best Amateur Beer at the 2013 PRBS; collaborated with Gage Roads in 2014 to brew Rapid Fire IPA. When we arrived at Brian’s house he had already begun brewing – this time a New England IPA (NEIPA). Having invested heavily in his equipment, Brian brews with an impressive 50-litre Braumeister system, which

retails for $3,500. Those on tighter budgets can get away with spending much less. When I won the trophy for Best Amateur Brewer at the 2012 PRBS, all my beers had been made in a stock pot on my kitchen stove using malt extract. Brewing equipment is probably the least important piece of the puzzle when it comes to making award-winning beer. The only non-negotiables are a pot large enough for a full wort boil and a way of controlling the temperature of fermentation – ideally a fridge with a thermostat.

beer W A’ S G U I D E T O W I N I N G A N D D I

“My favorite animal is steak.”

PO Box 62, Scarborough WA 6922 P (08) 9430 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket@

Fran Lebowitz

Proudly Supporting the ECU graduate diploma of brewing.

www.beerandbeefperth.net.au

This was Brian’s second time brewing a NEIPA and we were happy with his recipe, although we both questioned the inclusion of melanoidin malt in a beer style that is all about the hops. Homebrewers are often guilty of creating recipes that are overly complicated, resulting in beers that taste muddled. It’s generally a good idea to start with a proven recipe from a good homebrew book, like Brewing Classic Styles by Jamil Zainasheff.

It’s becoming increasingly common for commercial breweries to share their recipes with the public, so clone recipes can be a good place to start too. Once you’ve brewed a few good beers and gained an understanding of the different ingredients and the reasons for their inclusion in recipes, then it’s time to be creative and put your mark on your beers.

Whether a beer is brewed in someone’s home, or in a commercial brewery, the packaging is a crucial part of the process that can make the difference between winning a gold medal and missing out entirely.

Packaging simply means getting the beer

out of the fermentation vessel and into a container for serving. Usually for homebrewers this means bottles or kegs, but Brian had invested in another impressive bit of kit – a mobile canning machine. Regardless of the type of packaging, the important factors are avoiding contamination (with the thorough cleaning and sanitation of all equipment) and minimising the introduction of oxygen (by flushing containers with CO2 and minimising splashing).

So far, we had been impressed by Brian’s home brewery and his brewing knowledge, so the next logical step was to taste his beer.

He poured us three different brews – a Kölsch, a saison and his silver medal-winning coffee stout. All were good beers that lacked any Want a pro to check apparent brewing faults, but each had some room for improvement. We suggested small out your set up? changes, such as mashing a degree cooler for a slightly drier finish, experimenting with a different base malt for the Kölsch, or a different saison yeast.

Ultimately there is no big secret to brewing award-winning beer, just lots of little things.

Brew often, drink often and learn how to taste Please proof your ad carefully for any errors and confirm your approval by fax or email. and evaluate your beer. Enter competitions PLEASE Menu Magazine will not be held responsible for any errors that are not brought to our attention and try to getNOTE: as much constructive feedback appear different screen toTake what will appear in the magazine due to a different printing process. on your beers as on possible. detailed

HOME BREWERS

records of your brewing and only change one Proof accepted as presented thing at a time so you know the reasons for Proof accepted with minor alterations as shown any changes.

Finally, and most importantly, remember that Name: homebrewing is supposed to be fun.

Winning trophies is nice, but watching your friends enjoy the delicious beer that you made can be just as satisfying.

We can arrange it...

Date: Get

Signature: tips & great advice from industry experts.

Call 0403 344 143 or email info@menumagazine.com.au

by Jeremy Sambrooks

29

beer

Beer and Food pairings

N

o other beverage can beat beer for its sheer diversity of flavour. From the simple refreshment of a pale lager to the richness and complexity of a barrel-aged barley wine and everything in between, beer has just about every gustatory note covered.

So why is it that beer and food pairing is considered less sophisticated than matching food with wine? There’s no denying beer goes well with pizza and burgers, but with a bit of care, it can be equally appropriate at the fine

30

dining table. Look hard enough and you’ll find beer goes with just about anything.

When pairing beer with food, the first and most important consideration is to match the intensities of flavour. A light, refreshing Kölsch pairs well with a salad or seafood but would be completely lost next to a hearty beef stew, providing refreshment and little else. On the other hand, the roasted coffee and chocolate notes of an imperial stout would completely overpower a delicate fish dish and are better

paired with a rich dessert, such as chocolate mud cake, or perhaps a wedge of Stilton.

Once flavour intensities have been matched, the next things to consider are ‘the three Cs’ – complement, contrast and cut. The first – complement – means to find a beer with similar flavours to those found in the dish. Due to the wider range of flavours, it can be argued that beer complements more foods than wine can. A good example of this is the nutty, caramelised flavours of an amber ale and the dark, caramelised crust of seared steak, or roasted meat. A fruit-based beverage couldn’t create such a harmonious paring.

The second ‘C’ is contrast – which means finding opposite flavours and characteristics that serve to enhance each other. Nothing demonstrates this better than the classic pairing of natural oysters with dry stout, which has been enjoyed since the 19th century when it was a popular and inexpensive meal.

The roasted, slightly burnt character in stout accentuates the sweetness and creaminess of the oysters, while the bivalves’ saltiness helps bring out the chocolate notes in the beer.

The final ‘C’ is cut – also known as ‘cleanse’ – which means to refresh the palate and cut through the richness of a dish. There is perhaps no better example of this than pairing beer and cheese. Wine and cheese tastings may be more popular, but beer arguably works better with cheese due to its carbonation – the bubbles actively scrub fat from the palate. A highly carbonated beer can perform the same role as a refreshing sorbet between courses, particularly a beer with sour notes such as a Belgian fruit lambic.

beer

Once flavour intensities have been matched, the next things to consider are ‘the three Cs’ – complement, contrast and cut. The first – complement – means to find a beer with similar flavours to those found in the dish.

It’s important to note there are no rules for beer and food pairing – only guidelines – and it doesn’t hurt to be a bit experimental. Danial Wind, co-owner at Bush Shack Brewery in the Ferguson Valley, is experienced in matching food to beer and has hosted degustations featuring the brewery’s beers. During a recent lunch at Bush Shack, I was surprised by Danial’s decision to match Chocolate Beer with Beef Ribs. I had expected the sweet stout to be served with dessert. The subtle chocolate flavour of the beer complemented the sticky barbecue glaze, while its carbonation and roasted notes cut through the fatty richness of the beef – truly delightful.

In summary, the next time you try to pair beer and food, remember to match flavour intensities and consider whether you want the beer to complement, contrast with or cut through the dish. Finally, don’t be afraid to think outside of the box – it’s often the least obvious pairings that are the most rewarding.

Failing that, here’s a list of sure-fire beer and food pairings to try:

Pale Lager with Curry A British favourite – the light body and high carbonation of pale lager helps it cut through the richness of a big curry. An interesting alternative here is an IPA with fruity hop notes

GLUTEN FREE AND AWARD WINNING CRAFT BEER

that complement a curry’s spice, but a wordof-warning – hop bitterness accentuates the heat of chilli.

Dry Stout with Natural Oysters The dry, roasted flavours of stout contrast beautifully with the creamy, briny character of natural oysters. Stronger and sweeter stouts work better with Oysters Kilpatrick.

Wheat Beer with Seafood The low bitterness and subtle sweetness of a Hefeweizen works perfectly with shellfish.

Adding a little lemon to the shellfish can make this pairing shine even brighter.

Smoked Beer with Barbecue A malty, beechwood-smoked amber lager is an acquired taste for many but makes perfect sense when enjoyed with barbecued meats – smoked or unsmoked.

Sour Beer with Dessert Think of the contrast between tart, fresh raspberries and chocolate. A Belgian Framboise can do the same thing for rich desserts while refreshing the palate for the next decadent bite.

by Jeremy Sambrooks

Check out our “Brew on Premises Facility” Find out how easy and cost effective it is to brew your own and have great fun in making your own beer.

OPENING HOURS MONDAY TO FRIDAY 1PM TO 7.30PM SATURDAY 8AM - 3PM Come in and make your own beer For extended hours call (08) 9317 2940

72a McCoy St Myaree www.billabongbrewing.com.au

beverages

Mulling over Winter Cider I remember last winter, while judging a band competition at Funk Cider, I had a pounding headache. Looking for something to ease my pain I noticed a steaming pot of mulled cider by the bar. Problem solved.

Mulled cider is a great beverage during the colder months: heated to just below boiling, it’s full of spice - cinnamon, orange peel, nutmeg, cloves, allspice, star anise, peppercorn, cardamom and pretty much anything else you think might be nice. Packed full of goodness, it’s got to be good for you, right?

Going back to Medieval days, it was an integral part of wassail, a Medieval Christmastide English drinking ritual intended

32

to ensure a good cider apple harvest the following year.

Often associated with the German Yuletide festival, earlier versions were warmed mead with roasted crab apples dropped in. The apples burst to create the drink Lamb’s Wool (or lambswool) which was drunk on Lammas Day. Originating from Shakespearean times, it is still imbibed now to celebrate the annual wheat harvest.

Drunk from bowls turned from wood, pottery or tin, some had many handles for shared drinking and highly decorated lids, and antique examples can still be found in traditional pubs.

The drink later evolved to become mulled

cider made with sugar, cinnamon, ginger and nutmeg, and topped with slices of toast as sops and drunk from a large communal bowl. Modern recipes begin with a base of wine, fruit juice or mulled ale, sometimes with brandy or sherry added. Dried or fresh fruits such as raisins, apples or orange rind are often added to the mix, and some recipes also call for beaten eggs to be tempered into the drink.

Let’s see what mulled cider drinks are on offer: Core Cider in Pickering Brook ran their first mulled cider festival in August 2018 and they’re doing it again this year www.corecider.com.au/fire-fable-and-feast

Mulled cider is a great beverage during the colder months: heated to just below boiling, it’s full of spice - cinnamon, orange peel, nutmeg, cloves, allspice, star anise, peppercorn, cardamom and pretty much anything else you think might be nice.

Packed full of goodness, it’s got to be good for you, right?

Wendy from Custard & Co said they’re hoping to have their plum cider ready soon, with some weird and wonderful flavours for the upcoming winter.

“These are being trialled at the moment so fingers crossed we have some good colours and flavours coming through,” Wendy explained. “We have our wonderful mulling syrup (available at selected stores in winter) which is added to the cider. Any of the ciders are good to use, but the Scrumpy is our personal choice for this one. Warm up the cider, but don’t boil it and add the syrup.

Then wait for that magical aroma to envelope you. I just love holding that glass of warm cider on a cold evening, especially near a warm fire.”

Holly from Naked Apple Cider said they make their mulled cider in the cooler months and serve it hot in a glass mug accompanied by delicious apple-shaped spiced biscuits made in-house by their apprentice pastry chef.

“Mulled cider is an interesting alternative to red wine during winter and is becoming more popular - it’s a sweet and spicy way to end a meal or simply on its own as a liquid ‘snack’ to warm the cockles on a cold day,” Holly explained.

“We simmer (never boil) our flagship Green Caviar Apple Cider with citrus peel and a range of spices, including cardamom pods, cinnamon sticks, star anise and a few cloves.

We also add a dash of brown sugar at the end of the process, which gives the mulled cider a slightly silky quality. We love our mulled cider with a dash of dark rum, but it depends on the individual drinker and what they prefer. Other liqueurs could be added, though the mulled cider is delicious just on its own.

“We make the mulled cider in a large batch on the day before we open for the week, which then matures in flavour over the next couple of days.

“Our head chef Sebastian has German roots and he also makes a beautiful German-style mulled wine in winter, so we’ve got something for everyone at the Cider House when it’s cold outside.”

Nathan from Funk Cider said: “We pride ourselves on a natural product and in previous winters we have created mulled cider from our organic Scrumpy made from local and certified organic apples then warmed up to 60 degrees with cinnamon, vanilla pods, star anise, orange and honey to taste. Every batch is made fresh daily and is perfect on a winter’s day.”

John from The Cidery said there’s nothing more heart-warming than a glass of spicy mulled cider on a cold day. Here’s their recipe:

Ingredients 1 litre Scudamore Scrumpy Cider 3 cloves wMacerated white rum 1 Please cardamo m pod proof your ad carefully for any errors and confirm your approval by fax or email.

1 stick cinnamon wFresh fruits and spices PLEASE NOTE: Menu Magazine will not be held responsible for any errors that are not brought to our attention 1 star anise w173 year business appear different on screen to what will appear in the magazine dueold to a familly different printing process.

2 tspn vanilla essence wReunion Island 2-4 tbsProof accepted as presented Southe rn Forests Honey (to your wDesert in a bottle taste and omit if using a swe et cide r) wThree flavours Proof accepted with minor alterations as shown Name:

Date:

Signature:

Warm all the ingredients slowly, except the honey, over a low heat for 10-15 minutes but do not boil. Add the honey and stir until dissolved, and allow the mixture to steep for a further 10 minutes.

by Scott Arnold-Eyers

wGinger Lemon wCafe Vanilla wBanana Flambe

yummyrhum.com

33

food

Where’s the Witchetty?

The whitefellas drain and drain and drain to grow their crops and to get rich. But we’re not about getting rich. We need our country rich. The plants and the bush tucker and the animals and that, that’s what we live on. And as you seen today we’re cooking a porcupine, that’s a native food for us people - Stranger Country, Monica Tan

O

n my journey for Taste Great Southern, one of our first stops was the Kodja Place in Kojonup, about 90 minutes north west of Albany. Kodja Place is more than just a visitors’ centre, it’s an immersive Aboriginal cultural experience.

After a discussion at Kodja Place about Aboriginal history and food, it made me wonder why Western Australia doesn’t have any authentic Indigenous restaurants. I know that when I’m travelling overseas I enjoy trying what the locals are eating. On a trip to Borneo a few years ago, I tried a number of foods such as bird’s nest soup, century egg,

34

durian and sago worm, similar to a witchetty grub.

Usually when I see kangaroo, emu and damper on a menu, they’ve been Westernised.

During my trip to Kojonup, I attended a meeting in the town hall about food sustainability and noted that even though the kangaroo, damper and locally sourced jams were on the menu, they weren’t traditionally prepared but instead had a modern twist with Asian and European flavours.

Fevor, a pop-up dining experience using native Australian ingredients, uses ingredients local to the area but aren’t

necessarily Indigenous. Executive Chef Paul Yoda Iskov of Fevor sheds some light, “I believe we don’t see witchetty grubs on the menu mainly because they aren’t harvested in large enough quantities and there just isn’t a great demand for them anyway.”

Another reason we’re not seeing Indigenous food on the menu could also be attributed to not having enough knowledge about which ingredients are safe to eat.

Ignorance isn’t bliss when it comes to food poisoning.

Food Standards Australia New Zealand (FSANZ) has identified that out of the 6,000+

food edible plants in Australia, only a few are listed as safe to eat. Bush foods vary throughout the country from the well-watered coastal regions and tropical north Australia to the arid interior. Aboriginal people understand which plants and animals are not only to safe to eat, but where to find them and which ones are tasty too, such as the yellow fat of the goanna, which is a delicacy.

For example, acacias and various grasses are toxic until they’re ground to produce flour which is mixed with water and made into dough, kneaded into small bread cakes and cooked. The honey sack produced by honey ants is eaten but not the ant itself. The eggs of birds, lizards, freshwater crocodiles and marine turtle eggs are all edible too.

SWAN VALLEY Bushfood, Gifts, Aboriginal Art and Cultural Activities.

Australian native herbs, peppers, jams, sauces, chutneys, dukkahs and infused olive oils. Drop in to taste the range.

Book a cultural activity: Bush tucker Talk and Tastings; Local Culture and History; Ochre, Art and Handprints.

Authentic Aboriginal Art and handpainted gifts.

See our website for details.

10070 West Swan Road, Henley Brook

YAGAN SQUARE Bushfood, Hot bushtucker pies and sausage rolls, Crisp cold bushfood salads, Delectable bush flavour biscuits and soft drinks. Australian native herbs, peppers, jams, sauces, chutneys, dukkahs and infused olive oils.

Book a tour to hear the history of the Yagan Square location and its namesake.

Yagan Square, 420 Wellington Street, Perth

Dale Tilbrook of Maalinup, an eatery in Yagan Square’s Market Hall specialising in bush tucker said, “Much of Australia’s native edibles are wild harvested or come from small plantations, which are subjected to good and bad years. There’s that degree of unpredictability in supply.

Wild harvest alone won’t satisfy demand.”

There is also the sensitive issue of our ‘exotic’ food being protected, for example, the harvesting of kangaroos and wallabies in the wild is only legal under strict guidelines.

Not to mention how we’re all chefs in the kitchen now, which may make the Aboriginal ways of cooking seem rudimentary in comparison.

Would we even enjoy eating food cooked over hot coals without seasoning, searing, finishing off in the oven and resting the meat?

Lack of flavour isn’t a problem Dale is currently experiencing at Maalinup with her beef and pepperberry pies, sausage rolls, salads, rolls and drinks containing ingredients from the bush. Dale plans on opening a bushtucker café soon in the Swan Valley to complement the Maalinup Aboriginal Gallery.

Wildflower Restaurant, perched on the rooftop of the opulent Como The Treasury, abides by the six Noongar seasons. Just as the Noongar people follow Australia’s natural environmental patterns, Executive chef Jed Gerrard sources his ingredients from local farmers and foragers.

The current menu includes ingredients such as aged emu ham, Peel Inlet blue swimmer crab, native herbs, green lip abalone, baby pigface, wildflower honey, rosella, eucalyptus and anise myrtle.

Even if it is difficult to find authentic Indigenous food on Perth menus, the innovativeness of our local chefs help keep the Aboriginal food traditions alive, albeit with a multicultural twist.

by Scott Arnold-Eyers

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WA

by Carmen Jenner

Cheese Week

WA Cheese Week (27 May – 2 June) focuses on bringing together the very best Western Australian cheesemakers with the passionate cheese-loving public. Come along to some of the cheese events or join one of the workshops, activities or tastings from the producers at the curds & WAy festival. Held during the first weekend in June at the Midland Junction Arts Centre, all ticket holders will have the opportunity to sample cheese, gourmet fare, wine, beer and cider.

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PARTICIPATING VENUES Charli G’s Dairy Emporium

La Capannina

Charli G’s Dairy Emporium has aimed, from the very beginning, to educate cheese lovers of Perth on the great produce coming from WA cheesemakers, and how far the industry has come. Their customers continue to be delighted as they talk them through taste and texture and a little background on where their bite has come from. Focusing on showcasing WA cheese as the hero is the centre of Charli G’s business which consistently sees their customers walking away elated, having found great cheese so close to home, and having relished in the great story that is behind it. Charli G’s welcome you to have a bite with them soon. Find them on Saturday mornings at Farmers Market on Manning. www.facebook.com/CharliGsDairy

See how WA cheeses are incorporated into Italian food when La Capannina presents a six-course degustation dinner ($95-$105) on Wednesday 29 May with a selection of the best WA and Italian cheeses to create an innovative modern Italian menu ranging from savoury to sweet dishes. The evening is sure to be lively with Gianfranco from Carpe Diem Vineyards from the Margaret River region presenting his Italian-style wines made in WA, and Robert St Duke from Harvey Cheese. Situated at Scarborough Beach, La Capannina enjoys one of the best views in Perth overlooking our iconic coastline. www.lacapanninaperth.com.au

East Fremantle Yacht Club The East Fremantle Yacht Club joins WA Cheese Week on Friday 31 May with a sundowner to end all sundowners from 6-9pm.

Highlighting an array of amazing WA produce, including a delectable grazing table with some of WA’s finest artisanal cheeses, charcuterie related products and canapes, cheesemaking demonstrations with The Cheese Maker and an appearance by WA Food Ambassador Don Hancey, it will be an evening for the good food and wine lover. www.efyc.com.au

Firehouse Restaurant Conveniently located on Great Eastern Highway in Belmont, Firehouse Restaurant proudly takes diners on a journey through the South West with some of the State’s top artisan cheese producers. In conjunction with Oatley Wines, they’re offering a mix of styles and flavours on their three-course cheesethemed menu, paired with delicious wines throughout WA Cheese Week. Dishes include - Harvey Ash Blonde, Carnarvon heirloom tomatoes, vincotto glaze and crispy brioche matched with the Millbrook Viognier; three cheese handmade gnocchi with Harvey Swiss, Dellendale Somerset Cheddar and Churchill Rd Raclette and baby herbs matched with Robert Oatley Chardonnay; cheese board of Outback Brie, Mt Shadforth Tilsit, Torndirrup Native Herb served with lavosh, fruit and nuts and paired with Craigmoor Rummy Port or Craigmoor Botrytis. Dishes can be purchased individually or enjoyed as part of a $55 set menu or $70 per person with matching wines. www.firehouseperth.com

Creating your next event?

Weddings, Birthdays, Sundowners on our deck or Corporate Events.

Let us do the hard work & you just enjoy the view. efyc.com.au | 9339-8111

CHEESE MAKING COURSES

Lot 80 Lot 80 and Yallingup Cheese Company have teamed up to create the ultimate cheese lover’s dining experience. Inspired

by Yallingup Cheese Company’s St Julian, Metricup Camembert and Vache Curd cheeses, the kitchen has created three unique dishes: Yallingup Cheese Company ‘St Julian’ crosmesquis, wild rocket coulis, poached pear and walnuts; roasted truffle aged Yallingup Cheese Company ‘Metricup Camembert’, crispy fingerling potatoes, truffa wild boar salami, mache salad; and Yallingup Cheese Company ‘Vache Curd’ Cheesecake ‘our way’ with tarragon coulis. Cheese lovers can enjoy the full three-course cheese experience or combine the dishes with Lot 80’s latest seasonal a la carte menu. Surrounded by ancient marri and eucalypt trees, Lot 80 overlooks the pristine bushland of Meelup Regional Park and Meelup Creek. www.lot80.com.au

Cheese making courses Corporate and special events Cultures and equipment

www.thecheesemaker.com.au

Napoli Mercato We know all food lovers appreciate good quality cheese and, with over 5,000 pieces, you’ll find an extremely large variety of delicious Australian and specialty cheeses to choose from.

With over 50 years’ experience in the industry and 25 years serving Balcatta and northern suburbs, today the Napoli family work handson and carry on the family tradition of providing great service with a smile. The Napoli family loves good food, they love to cook and they love to work with the best and freshest ingredients possible. The Napoli family hope their store provides your days with a new taste to life. Nothing is too much for them, ‘just ask’, if you don’t know what it tastes like, ‘just ask’

Specialising in aged, washed-rind cheeses with complex flavours.

Handcrafted by skilled artisan, Chris Vogel.

Swiss knowledge and cultures combined with the best of WA milk.

dellendale.com.au 37

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as they are more than happy to help you with your dilemma for breakfast, lunch or dinner, ‘just ask’. They hope to continue to thrive, as they always have, with the support of the community. www.napolimercato.com.au

Perth Gourmet Trader Deli As an extension of the wholesale business, Perth Gourmet Trader Deli stocks some of the best cheeses from WA, nationally and from around the world. Located in Yagan Square, Perth Gourmet Trader Deli is perfectly placed to pick up cheeses on your way home, on the way to the football, for a platter or your next cheese event during WA Cheese Week. www.gourmettrader.com.au

Santini Bar & Grill Indulge at one of Perth’s best restaurants with a line-up of local cheeses being featured on their Mediterranean menu during WA Cheese Week. www.santinibarandgrill.com.au

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Shadow Wine Bar Join The Cheese Maker for their special evening Soft & Sexy in the City cheesemaking course held at the Shadow Wine Bar (Alex Hotel) in Northbridge on Thursday 30 May from 6.30pm – 9.15pm. Enjoy a glass of sparkling wine on arrival with canapés featuring hand-made Persian Fetta and Bucheron. Then it’s time to learn the skills to make these two special cheeses at home, with tastings of cow milk, goat milk and mixed milk versions of Persian Fetta and Bucheron along the way. Tickets from $167. www.thecheesemaker.com.au/courses

The Cheese Barrel What could be better than good oldfashioned hospitality? Think the Cheese Barrel with Swan Valley’s largest selection of local and international cheeses, and stunning wines produced next door at Olive Farm Wines. The hardest thing you will have to do is choose your favourites. The Cheese Barrel carries 18+ different WA cheeses in their fridge at all times. Enjoy complimentary tastings of four WA cheeses every day during

WA Cheese Week. Their knowledgeable staff will impress you with their cheese facts, and they are always happy to guide you through their extensive list of cheeses. Dine-in and enjoy your cheese selection overlooking the scenic Susannah Brook while the kids run free on the lawn, or purchase your cheese to take away and enjoy with your family and friends at home. Either way you’ll have arrived at your cheese destination in the Swan Valley. www.thecheesebarrel.com.au

The Herdsman The Herdsman will be having in-house demonstrations from cheese producers who will give insights on how their cheeses are

manufactured and why they taste the way that they do. The Herdsman has over 200 different local and international cheeses in their cheese section. During WA Cheese Week, there will be many styles on display including soft, creamy brie, camembert, blue, ash, cheddars and many more paired with the very best pastes, jams, crackers and fruit. www.theherdsman.com.au

The Monk Brewery + Kitchen At the heart of Fremantle’s Cappuccino Strip you’ll discover the most finely handcrafted award-winning beer and cider [preservative free] brewed on site in their small batch craft brewery. The brews are accompanied by an artisan-inspired menu, influenced by world food, and created from locally sourced produce. The Monk embodies its philosophy: honest, simple, crafted and cultured. Local owners Tom Brooking and Janelle Mikulic’s passion lies in providing an exceptional customer experience. Their Italian culture resonates in every aspect of the The Monk which has ripened and matured into the warm, welcoming, relaxed and festive environment they envisioned. The Monk also actively supports and collaborates with local WA artisan producers (such as Dellendale Creamery) to create unique and genuine experiences for their clientele – who are their number one priority. www.themonk.com.au

Twin Hill Wines Situated in the Swan Valley, Twin Hill Wines is a small family winery established in 1937.

They stock a range of Ha Ve Harvey Cheese including OMG (a triple cream soft cheese), fetta and Havarti. Drop in for free cheese, olive and wine tastings. Enjoy a cheese platter with a glass of wine or takeaway a show bag including cheese, olives and other goodies.

Great wines, great cheeses and great olives – what more could you want?

Open every day except Mondays. www.twinhillwines.com

䘀 刀 䔀 匀 䠀 䘀 伀 伀 䐀 䴀 䄀 刀 䬀 䔀 吀

倀攀爀琀栀ᤠ猀 氀攀愀搀椀渀最 愀爀琀椀猀愀渀 最爀漀挀攀爀⸀ ⴀ䘀爀攀猀栀 圀䄀 倀爀漀搀甀挀攀 ⴀ 䜀漀甀爀洀攀琀 䜀爀漀挀攀爀礀 ⴀ 䌀栀攀昀ⴀ洀愀搀攀 䴀攀愀氀猀 ⴀ 䄀爀琀椀猀愀渀 匀愀氀愀搀猀 ⴀ 䈀愀爀椀猀琀愀 䌀漀昀昀攀攀 ⴀ 䐀攀氀椀挀愀琀攀猀猀攀渀 ⴀ 䐀攀猀猀攀爀琀猀 ⴀ 䈀甀琀挀栀攀爀 ⴀ 䘀氀漀爀椀猀琀 ⴀ

Urban Soul Foods Urban Soul Foods was established in March 2019 by two passionate chefs, Paolo and Aimee Butto. After many years working abroad and here in Australia, both chefs knew that they wanted to step away from the busy kitchens of large restaurants and have a place where it was all about the food, its story and sharing it with the people you love.

With over 35 years of combined experience in the kitchen between them, their philosophy of “nothing fancy, just love” shines brightly throughout their deli counter. Both believe that it is important to work closely with local producers to showcase the outstanding quality of produce that WA has to offer. The display is loaded with Continental rolls, hand made ready-to-eat meals, antipasto and cold meats, and cheeses from around the world

眀眀眀⸀琀栀攀栀攀爀搀猀洀愀渀⸀挀漀洀⸀愀甀 㤀 䘀氀礀渀渀 匀琀爀攀攀琀Ⰰ 䌀栀甀爀挀栀氀愀渀搀猀 㘀 ㄀㠀Ⰰ 圀䄀 㠀 㤀㌀㠀㌀ 㜀㜀㌀㌀ 伀瀀攀渀 㜀 搀愀礀猀Ⰰ 㜀愀洀ⴀ㠀瀀洀

food and locally too. Small WA artisan produce is featured across the store - from Aimee’s homemade relishes to Margaret River hams, and cheese from the South West. Grazing tables and catering options are also available to any size. www.facebook.com/urbansoulfoods

Wheat St Located in Yagan Square, and opposite Perth Gourmet Trader Deli, Wheat St has a raclette iron on the bar, with melted cheese covering potatoes, pickles, onions and bread during the cooler months. Wheat St pride themselves on fresh, tasty and well-valued fare. Freshly prepared while you wait, their pasta, salads, bruschetta, wines and beers are the perfect accompaniment for your next feast. www.facebook.com/WheatStPerth

Wine Tree Cidery Wine Tree Cidery proudly showcases WA fresh produce and Ha Ve Harvey Cheeses on their grazing boards, which are best enjoyed overlooking the orchard view or snuggled up around the fire in the cooler months. Wine Tree Cidery is known for their boutique fruit wines (boysenberry, raspberry, quince, apple) and sweet, medium and dry ciders using freshly pressed 100% apple juice, which are a great accompaniment to their grazing boards along with their bubbles, boysenberry or plum port and non-alcoholic ginger beer. Wine Tree Cidery is situated in the beautiful Holyoake Valley surrounded by forests in the timber town of Dwellingup. www.winetreecidery.com.au

Hall’s Family Dairy

CHEESE PRODUCERS Cambray Cheese Borne from Jane’s passion for cheesemaking and Bruce’s experience in sheep farming, Cambray Cheese is a true family business.

They started milking in 2004 after a lengthy process of breeding up their milking flock, and Jane and youngest son Tom began to develop their own unique style of sheep and cow’s milk cheeses. Their flock of nearly 300 milking ewes graze freely on pastures surrounded by native bushland, resulting in premium quality milk.

Cambray pride themselves on high-quality products using traditional handmade methods while also working with the natural flavours of the environment that change throughout the seasons. www.cambraycheese.com.au

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Dellendale Creamery Dellendale Creamery’s owner and head cheesemaker Chris Vogel studied for many years in Switzerland gaining knowledge, experience and zeal for the Alpine-style cheese he crafts in Denmark WA. Using traditional artisan methods of processing milk and the art of affinaging cheese in cellars for 4-12 months, he injects his own style with Australian flavours and native herbs into his recipes. The range includes staples such as classic soft white-moulds including brie and camembert, and semi-firm Shadforth Tilsit and Churchill Rd Raclette. www.dellendale.com.au

Located in Wokalup and proudly dairy farming since 1890, Hall’s Family Dairy began their cheese journey in 2017 with a special artisan cheese called Hall’s Suzette. Made using only the special milk from their Normande cows, Suzette is a soft washed rind cheese styled on the French Pont L’Eveque. Made to a traditional recipe and in an 8-inch square block, Suzette was a State winner for the 2018 delicious Produce Awards and has been nominated for the 2019 delicious Produce Awards. They now also produce cultured butter made with 100% pure Normande Cream made from their Normande cows. www.facebook.com/HallsFamilyDairy

Ha Ve Harvey Cheese Located in the beautiful South West’s Harvey, Ha Ve Harvey Cheese has been making cheese for over 16 years. All their cheeses are handmade on the premises using fresh, local milk, which is the key to creating delicious gourmet cheese. On production day they make up to eight different cheeses including fetta, haloumi and OMG (a triple cream soft cheese). Their St Dukes Red is a washed rind soft cheese made using fresh, local pasteurised cows’ milk and best eaten around the 30-40-

CHEESE PARTNERS Crunch Preserves WA Cheese Week is the perfect inspiration to make your next cheese board really special with Crunch Preserves’ condiments. Natural, delicious and simple, the carefully selected ingredients are combined with locally sourced produce. Chutneys, pickles, jams and sauces are created by hand with love in the Margaret River region in small batches and are gluten free and vegan friendly. Choose from the spicy tangy Jalapeno Relish to the traditional style Tomato Relish, or the multi award-winning Caramelised Onion Jam. www.crunchpreserves.com.au

INDEPENDENT SMALL BATCH PrESErvATIvE frEE

Margaret River Cracker Company day mark after manufacture, and has a mild fruity tang and intense aroma. Cheesemaker Robert St Duke will be running tastings and cheesemaking workshops at various venues including La Capannina and the curds & WAy festival. www.harveycheese.com

Local Goat Located west of Gingin on 148-acres of banksia woodland, the Local Goat process the milk the same day to create camembert and feta-style goats’ cheeses. Their goats are free to roam and graze on the paddocks and are managed in a sustainable, ethical and environmentally responsible manner. Happy goat, happy milk. Produced in small batches, their artisan cheese is available from Little Sister Delicatessen (Fremantle), Little Cheese Shop (Bayswater), The Cheese Barrel (Swan Valley), The Boatshed Market (Cottesloe) or the farm gate in Gingin. www.facebook.com/LocalGoatCheeses

Yallingup Cheese Company

Crackers are the unsung heroes of cheese boards, yet an essential part of any gathering, often taken for granted or brought without much thought. The team at the Margaret River Cracker Company has started a cracker revolution. Using locally sourced natural ingredients, they’ve won several awards including Champion at the Perth Royal Food Awards and several gold medals in the gluten free category. Keep an eye out for this delicious accompaniment to cheese boards through WA Cheese Week. www.margaretrivercrackers.com.au Other things will be happening at Kitchen Warehouse, The Little Cheese Shop, Maggie’s Place, Borello Cheese, Western Growers Fresh, Bunbury Farmers Market, Funk Cider, St Aiden Wines and more. So please support WA cheese makers.

Go to www.wacheese.com.au further updates as well as on Facebook: WA Cheese Week

for

Join local cheese and winemaker Alana Langworthy for an evening of swilling, smelling, tasting and pairing. Alana will guide you through the art of selecting and pairing different cheeses and wine styles while you enjoy a range of Yallingup Cheese Company cheeses and Goon Tycoon wines. The event will be held on Thursday 30 May 6-7.30pm at the Little Cheese Shop. www.yallingupcheese.com.au

33 south tce fremantle | 08 9336 7666 themonK.com.au 41

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Mother of All

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n a recent trip along the Taste Great Southern trail, I visited Sam Dawson and Rhiannon Moon at Bredco in Albany. Known for their wild fermentation and native yeast in their sourdoughs, they pointed out some of their bakery’s unique features.

Then things got really serious and they introduced me to their Mother. I’m not talking about their mum, but instead their Mother dough, the pre-fermentation also known as a bread starter normally used for sourdough or any naturally leavened bread.

A Mother dough is also sometimes known as the first-generation yeast sponge. The processes used in relation to the ingredients and fermentation times is important to understanding yeast versus sourdough methods.

For example, a longer fermentation has several benefits such as giving more time for the yeast, enzyme and bacterial actions to work on the starch and proteins. This in turn improves the longevity of the baked bread and creates a greater complexity of flavour.

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A Mother dough is also sometimes known as the first-generation yeast sponge. The processes used in relation to the ingredients and fermentation times is important to understanding yeast versus sourdough methods.

In general, there are two pre-ferment varieties. Firstly, the starters of sourdough based on wild yeasts and lactic-acid bacteria are believed to be the oldest, being reliant on organisms present in the grain and local environment.

Secondly, the sponges based on baker’s yeast. There are different pre-ferments for sponges that have varying processes and time spectrums including a mature Mother dough many generations old to a first-generation sponge based on a fresh batch of baker’s yeast. For example, biga, poolish or pouliche are terms used in Italian and French baking, respectively, for sponges made with domestic baker’s yeast.

Poolish was a term first used by Polish bakers around 1840 and is a fairly wet sponge, and typically made with a one-part flour to one-part water ratio and is a known technique to increase a dough’s extensibility. Biga is usually drier and can be held longer at their peak than wetter sponges.

In some Eastern European, Baltic and Nordic countries rye flour is also used to make a starter. Traditional Finnish rye starter consists of only rye flour and water, no sugar or yeast, but sometimes yoghurt might be used to fasten the starter to rise.

To make a pre-ferment, create a simple mixture of wheat flour, water and a leavening agent such as yeast. After fermenting for a

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period of time, then add it to the final dough as a substitute for or in addition to more yeast. There are two schools of thought regarding the inclusion of salt or sugar, as they both act to inhibit or slow yeast growth and are usually added to the final dough. The amount of salt and sugar, and when they’re added, are dependent on pre-fermentation and final dough formula.

A warm or humid place or a temperature-controlled environment is ideal for fermentation and can be manipulated to accelerate growth and slow the time interval, while a cool environment can decelerate growth and increase the time interval.

Perth cellist Michael Goldschlager gave Bredco their first Mother dough in 2017, which at the time was already 33 years old and had originated from a friend seven years before that and then previously came from a sourdough school in Bicton. Perhaps this Mother could live on for many more generations like the Boudin Bakery in San Francisco, which has used the same starter dough for over 150 years.

When asked about the potential longevity of his Mother, Sam said, “A Mother requires a self-regulating system that needs to be fed water and flour or it will die. It’s very important to keep the temperature and feeding schedule consistent.” Handling the Mother opens it up to more bacteria, which helps to create the flavour and if it does become sick or has bad bacteria, it’s surprisingly easy to fix by creating an environment for the good bacteria to breed over from the bad bacteria.

Although pre-ferments have declined in popularity due to the direct addition of yeast to bread recipes during streamlined commercial processes, pre-ferments of various forms are still widely used in artisanal bread recipes and formulas. The tradition mercifully lives on, and interestingly, there is an entire museum called the Puratos World Heritage Sourdough Library in Belgium dedicated to the craft with over 105 Mother doughs.

I asked Sam what would happen to his Mother if he has to go away.

He shared that the process can be slowed down by using more flour and keeping it in a cooler place. “This is known as a dry Mother.”

Any good son might suggest, like Sam did, “Lots of people do however take their Mother with them when they go away.”

by Scott Arnold-Eyers

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health

by Liz Packwood

It's all in the Seed

L

ooking for a new ingredient to spice up your menu? Want to wow your guests or add new zest to your recipes? Hemp seeds should do the trick as one of the most innovative ingredients on the market.

Chef Vicky Austin uses hemp seeds at Basalt Restaurant at the Quality Hotel Lighthouse in Bunbury and says: “It’s a kind of a nutty flavour with a dash of pungency, which is unique.” Versatile enough to add to both savoury and sweet dishes, she adds: “We use a combination of hemp seed crumble, and paste as a marinade to our slow roasted scotch fillet. In our chocolate mousse, the texture of the hemp seed crumble imparts a

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crunch and slight bite to the rich smoothness of the dessert.”

Industrial hemp seed was legalised for human consumption in November 2017, creating a whole new industry and ingredient for cooking. The industrial hemp crop contains less than 1% of THC (the active ingredient in cannabis).

It’s an exciting concept as hemp seeds are being grown right here in Western Australia.

Bronwyn and Chris Blake of Vasse Valley Hemp Farm specialise in creating delicious new hemp seed products, especially for the WA market. “We’ve discovered a special roasting technique to bring out the full and delicious flavour of the seeds. We make a dukkah, a crumble, roasted hemp seeds, and a paste which are available to purchase through our website,“ says Bronwyn who, together with her husband Chris, is passionate about working with local businesses to bring this unique and healthy food to the public.

Hemp seeds are grown, roasted, processed and packed on their farm near Margaret River – a true paddock to plate venture run by a young family excited to be at the forefront of this new industry in WA. Besides tasting great, hemp seeds are rich in essential fatty acids, protein and

fibre. They also contain many vitamins and minerals. Technically a nut, hemp seed ticks so many boxes, and, as a plant-based protein, they’re also suitable for a vegan diet, plus they’re gluten-free. With today’s escalating food intolerances, hemp seeds are a sound alternative to peanuts. As a non-GMO crop, they’re naturally resistant to pests and free of contaminants plus they require less water than other crops such as cotton.

As we now know, the hemp industry is taking off world-wide, and every part of the hemp plant can be used for making textiles, clothes, building materials, plastic, paper, medicine, biofuels and now food.

Roasted hemp seed is proving to be a highly versatile ingredient in cooking and is very good in dukkah, meat seasonings, fish

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Besides tasting great, hemp seeds are rich in essential fatty acids, protein and fibre. They also contain many vitamins and minerals. crumb, spice mixes, sauces, smoothies, salad dressings, muesli, desserts, snack bars and even ice-cream, and it has been successfully incorporated into beer, gin, wine and coffee.

We spoke to Rob Murphy of Billabong Brewing in Perth, who made a batch of hemp beer mid-2018 aptly called ‘Blaze’ to commemorate a fire at their premises .

“The hemp imparted a sweet, nutty flavour reminiscent of raw cashew to the brew,” says Rob, who plans to make another batch this year.

Rocky Ridge Brewing Co near Margaret River has used Vasse Valley roasted hemp seeds in their wonderfully named Dr Weedy’s Hemp Ale. This was a brown ale remembered by many for its hazelnut and toasty undertones.

Filament Coffee is an up-and-coming Perth company who love to experiment with styles and flavours in their unique cold brew and nitrogen infused coffee. “We use a Brazilian coffee that really suits the nutty, earthy flavours of the roasted hemp seeds,” says Aaron from Filament.

Hemp gin is already popular and about to become even more so.

Margaret River Distilling Company owner Cameron Syme says one thing Australia is doing to set itself apart from the global gin market is innovating; and with the release of his Giniversity Smoked Hemp Gin, Mr Syme is playing a major part in the movement.

If you haven’t yet tried Giniversity’s Smoked

Hemp Gin, it’s incredibly smooth - thanks in part to the hemp seed sourced from local grower Margaret River Hemp Company.

Cameron had his finger on the pulse of the hemp industry nationwide, having released the hemp gin not long after Australia adopted the law to allow the use of hemp seed in food products, allowing Giniversity to be the first to bring a hemp gin to the Australian market.

Cameron said he had been considering hemp as an additive to its Giniversity Gin since coming across hemp at a supermarket Please proof yourfood ad carefully for any errors and confirm your approval by fax or email. while in the USA in 2016.

PLEASE NOTE: Menu Magazine will not be held responsible for any errors that are not brought to our attention “I was waiting for Australia to catch-up with appear different on screen to what will appear in the magazine due to a different printing process. making hemp products legal for consumption, so it wasProof all about the timing for this gin,” he accepted as presented said.

Proof accepted with minor alterations The Cannabis Co. (using hemp grown as in shown Victoria and Tasmania) has brought out its Name: Jilungin Dreaming Hemp Gin, alongside their Myrcene Hemp Gin. High Spirits Distillery in Perth has also made a roasted hemp seed gin, and plan to produce another one in future.

Hemp is an amazing plant and has enormous potential in WA and all over the world. It’s a truly sustainable crop destined to produce more hemp products on the market, many of which will be grown and produced right here in WA, including Vasse Valley Hemp Farm, which has some innovative recipes and products at www.vassevalley.com.au If you know of any other local products or restaurants using hemp, we’d love to know.

Date:

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travel

Take Me to the AFL

R

emember the hoo-ha about getting to the Optus Stadium for the Ed Sheeran concert? I was part of the throng that spilled out onto the Burswood foreshore as thousands of us piled into buses and trains or trudged to Crown Perth’s carparks, only to be stuck in the backlog of cars for hours.

Ed Sheeran was worth the chaos, but there are many more interesting ways to arrive at Optus Stadium. While Transperth allocate more trains and buses to the stadium during AFL season, there are also so many other ways to arrive that you’ll be happy to leave the car at home.

Cruise Did you know that you can cruise with Captain Cook Cruises from the CBD directly to Optus Stadium?

“From the time the stadium was announced, Captain Cook Cruises worked closely with the Burswood Jetty project team to make sure that the length, strength and design could allow for regular trips to the stadium for the football, concerts and sporting events,” said Captain Cook Cruises Commercial Partnerships and Sales Manager Leycester Cory. “This jetty, like the stadium, is world-class.”

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Punters from north and south of the river can arrive and leave on an AFL cruise and enjoy the functions, pre-game entertainment and hospitality at the stadium, as well as gourmet cheeseboards whilst onboard and full bar facilities, including local and imported beers, Australian wines, champagne and spirits.

Captain Cook Cruises leave from Mosman’s Jetty (Mosman Park), Point Walter (Bicton) and Barrack Street Jetty (Perth CBD).

Rumour has it that ex-players may even be onboard and every cruiser will be in the draw to win a SeaLink Rottnest Island double pass.

It’s an incredible way to enjoy the Swan River and the game at just $49 per person. www.captaincookcruises.com.au The Little Ferry Co also stop at the stadium, leaving from Elizabeth Quay and Claisebrook Cove in front of The Royal on the Waterfront in East Perth. www.littleferryco.com.au

Cycle or foot it Arrive like a champion athlete compliments of the numerous paths snaking their way through Burswood. Lycra-up along the 14 cycle paths (www.bikemap.net) depending on your burn of choice, knowing that there are over 600 bike racks at the stadium to safely

store your wheels. There are also several places to hire bikes, including About Bike Hire (www.aboutbikehire.com.au) at Point Fraser Causeway Carpark, who also hire skates if you’re up for the challenge. Spinway WA (www.spinwaywa.bike) has automated bike hire terminals available 24/7 at numerous locations across the city.

Another picturesque way to arrive on foot or bike is via the Matagarup Bridge across the Swan River, less than two kilometres from East Perth.

Hummer Limousine Sure, you could arrive by any charter vehicle, but you’ll really make a statement in a Hummer Limousine. There are several companies including Hummer City Limousines Perth (www.hummercitylimousines.com.au) or Wicked Limousines (www.wickedlimos.net.au) seating from four up to 20 people in a range of styles and colours (including purple for Dockers’ fans). Some include jet door entry where the door opens upwards so you can easily step out of the limo and glide straight into your seats or lounge.

Perth’s premier cruise company, showing off the very best of the Swan River!

Hop-on Hop-off bus You will need to get your timing right with this one, but you’ll get a city tour included in the price of a Hop-on Hop-off bus tour with Perth Explorer (www.perthexplorer.com.au).

It’s a great option for out-of-towners - tickets are valid for up 48 hours - and tours make stops at some of Perth’s most iconic spots, including the stadium.

Sleepover Speaking of out-of-towners - why not rest your head in any of the luxurious rooms at the Crown Perth complex, and then keep the party going after the match at Crown Perth’s restaurants and casino. www.crownperth.com.au

Hot in the City Why not arrive by a 1960 Bedford Fire Engine - accompanied by a fire fighter just in case sparks fly. www.fireenginefun.com.au

Bus Charter Hire a bus and start the party early with nibbles and drinks onboard. With a group of people pitching in, it’s an inexpensive and fun way to enjoy the game, while keeping your driver’s licence intact. There are several

reputable companies in Perth but West Coast Boogie (www.westcoastboogie.com.au) or Go Party Bus (www.gopartybus.com.au) can transfer between 20 to 50 of your closest footy friends.

Public Cruise to your favourite game at Optus Stadium

Harley Trike Enjoy the power of a Harley engine on a customised Harley Trike Tour? Likened to sitting in a motorised armchair, being a passenger is both a safe and thrilling way to arrive. www.harleytours.ws

Coursing through the sky For the ultimate high rolling way to arrive, hop aboard a Corsaire Aviation helicopter from Jandakot Airport, while taking in spectacular views before landing at the helipad at Crown Towers. www.corsaireaviation.com.au

Wine Cruises from Perth CBD to Sandalford & Mandoon Estates

by Carmen Jenner

captaincookcruises.com.au

(08) 9325 3341 reservations@captaincookcruises.com.au

47

travel

Uncover Central Vietnam’s

Lãng Cô

by Carmen Jenner

A

slither of a country, Vietnam is cocooned between China, Cambodia, Laos and the South China Sea. Once divided by war, Saigon formerly held rank as the capital in the south until reunification in 1976 when it was renamed Ho Chi Minh City, and Hanoi in the north took the reins.

In Central Vietnam, just an hour’s drive from Danang International Airport, the Lãng Cô region knows no such drama.

As we approached our resort Angsana Lãng Cô and passed by grazing water buffalo and conical hats bobbing in rice paddies, the verdant Truong Son mountain range shrouded in mist threatened to tumble into the East Sea. Visiting in January during winter,

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we were surprised at how chilly this part of Vietnam was at this time of the year and if you’re after a tropical frolic, it’s probably best to visit during the high season from May to October. I personally didn’t mind the relief from the humidity of the south and loved any excuse to remain horizontal with a signature Rainmist Classic experience or tensionreleasing Vitality starter massage at Angsana Spa Lãng Cô after a yoga or Pilates session.

I doubt I’d ever need an excuse to linger in our two-bedroom beachfront villa, which was 159m2 of luxury, featuring a central living and dining area leading out to the deck and private pool with Canh Duong Beach at our feet. Each bedroom included an en-suite bathroom and was located on either side of the living area, making it perfect for families (especially with the fully-supervised kids club), two couples or friends travelling together.

Other configurations ranged from the Garden Balcony Grand to the extravagant twobedroom Angsana Skypool Sea View Loft.

There’s as much adventure or relaxation as you can handle including the 18-hole Faldodesigned Laguna Golf Lãng Cô or a visit to the local fishing village or on-site activities such as Vietnamese cooking classes. Also on

offer are jungle hikes, bungee trampolining, ATV safaris, mountain biking, parasailing, paddle-boarding, kayaking or follow the lazy river snaking for 300 metres through the entire resort.

Onsite are several restaurants from the buffet style Market Place (it’s easy to spot the Australians as they make a beeline for the vegemite at breakfast) to Vietnamese favourites at Moomba and the rooftop Upper Deck for sunset cocktails. The standout was the hilltop Saffron Restaurant, a short buggy ride away at the Banyan Tree, also part of the Laguna Lãng Cô complex. Offering Thai cuisine inspired by the Imperial family and served on hand-crafted stoneware and gold cutlery, we began with a hand washing ceremony in jasmine-scented water.

Under the direction of chef Renu Homsombat, we were lavished with refined dishes such as the crispy noodles wrapped in sweet prawns; chicken and beef satay; and squid with squid ink sauce. The mango sorbet was so delicate it barely existed on the tongue before dissolving into fleeting bliss. The duck curry with lychee and pineapple compote delivered a mix of sweet, sour and spicy flavours with each mouthful. The pork rib with

I doubt I’d ever need an excuse to linger in our two-bedroom beachfront villa, which was 159m2 of luxury, featuring a central living and dining area leading out to the deck and private pool with Canh Duong Beach at our feet. pepper and honey, and beef short rib with logans were rich in flavour and served with four types of rice - brown, saffron, jasmine and pandan. Just as I was willing rice pairing to become the next food trend in Perth, our desert of mango sticky rice arrived.

A true escape from Western reality, Laguna Lãng Cô is a destination in its own right.

However, if you did want to venture further afield here are two incredible day trips.

Hoi An Once a busy port between the 15th and 19th centuries, the UNESCO-list town of Hoi An holds an ethereal quality within its lantern lit streets. Boasting grand colonial architecture interspersed with temples billowing in clouds of incense and ancient teahouses, travel back in time while meandering through the many museums and the iconic Japanese covered bridge. Don’t forget to enjoy a haggle at the markets and if time permits, linger after sunset to witness the ancient tradition of lanterns floating down the river at night.

Must eat: Cao lâu noodles are only served in Hoi An and legend has it they are prepared with the water from the ancient Ba Le Well mixed with the ash from trees from the nearby Cham Islands.

FOR ALL YOUR REFRIGERATION AND COOKING NEEDS LARGE AND SMALL

Huê Exuding the glory of imperial Vietnam, Hue modestly remains off the tourist radar.

Just an hour away from Lãng Cô and situated along the Perfume River, the 19th century citadel dating back to 1362 still stands and is testament to the country’s resilience.

You could easily lose an entire day just wondering through the expansive ruins and its alleys outside of the citadel moat. Or join a countryside cycling tour through rice paddies, markets and villages for a unique perspective.

Must eat: Emperor Tu Duc, the emperor of the Nguyen dynasty, was rumoured to have never eaten the same meal twice in a year. As a result, the legacy of his inventive personal chefs remains with dishes such as bânh bèo (rice pancakes), co’m hên (clam rice) and Bùn bò Huê (spicy beef noodle soup).

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 Unit 9, 278 Camboon Road, Malaga www.perthcommercialfridges.com.au49

celebrity chef

RICK STEIN A

n English chef, restaurateur and recipient of an Officer of the Order of the British Empire (OBE) in 2003 and Commander of the Order of the British Empire (CBE) in 2018, Rick Stein hardly needs an introduction. Nonetheless, he is quite the character not to mention he’s cooked for the Queen and Prince Phillip, Tony Blair, Margaret Thatcher and French President, Jacques Chirac, among many others. If Rick Stein is good enough for royalty, he’s certainly good enough for this issue of Menu.

After appearing once as a guest chef on Keith Floyd’s 1985 series Floyd on Fish, and then on Floyd on Food, he was offered the opportunity to present his own series in the same travelogue style as Floyd. Now the host of over 30 programmes, including 12 cooking series, a cookbook has accompanied each series, and he’s the author of an autobiography and over 20 cookbooks.

Best known for his love of fresh seafood, Rick made his name in the ’90s with his earliest

50

books and television series based on his life as chef and owner of The Seafood Restaurant, which is in the fishing port of Padstow on the North Coast of Cornwall and celebrated its 40th anniversary in 2015.

Since then he has expanded his horizons to cover numerous journeys across the world in search of great dishes and has also increased his business empire including opening Rick Stein at Bannisters in Mollymook on the New South Wales coast with his wife Sarah in 2009.

Rick Stein at Bannisters in Port Stephens opened in September 2018 on the mid-coast of New South Wales. The couple have also launched two ranges of homewares, including Coves of Cornwall in 2017.

Rick is the patron of several charities including Padstow Youth Project, South West PESCA (Duchy Fish Quota Co.), the National Mission for Deep Sea Fishermen, the National Coastwatch Institution, the Dyslexia Research Trust and the National Trust.

I met Rick at the launch of Gourmet Escape in 2018, and we got into a conversation about my great-grandfather, John Knox Arnold, who was the personal chef for the former Prince of Wales, and then later for King Edward V111 and the Duke of Windsor.

What was it that encouraged you to move to Australia?

Actually, I don’t live in Australia. Some people think I do because I’m there so often, but I actually live in Padstow and south west London, but I do have a house in Sydney too.

You have just attended your 6th Gourmet Escape. What keeps bringing you back?

I absolutely love Margaret River, and some years ago I had the chance to buy a house there and was sorely tempted. It’s not just the country; it’s the seafood, it’s wonderful.

Rick is the patron of several charities including Padstow Youth Project, South West PESCA (Duchy Fish Quota Co.), the National Mission for Deep Sea Fishermen, the National Coastwatch Institution, the Dyslexia Research Trust and the National Trust.

Are you still cooking in your restaurants?

No, I haven’t cooked regularly there since I turned 55.

Why did you decide to become a chef?

I wanted to be a DJ and opened a nightclub in Padstow, but it was a disaster, and I turned the club into a restaurant and took to cooking and never looked back.

It was a fortuitous disaster as Rick continued to run the night club’s kitchen to avert bankruptcy. In the mid-70s he converted the restaurant into a small harbourside bistro called The Seafood Restaurant. His business now operates four restaurants, a bistro, café, seafood delicatessen, patisserie, gift shop and a cookery school. Nonetheless, the DJgene prevailed, and Rick’s nephew is DJ and music producer Judge Jules.

I met your son Jack a couple of years ago.

Is he the only one of your children that has followed in your footsteps?

Both my other sons are involved in the business with Edward on the creative/project management side of things, and Charlie looks after all our wines. But they all love food and restaurants.

Why do you think Jack became a chef?

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

I love Matt Preston and MasterChef Australia.

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

Rick Stein Taste the Blues - it was a one-off programme I did in Mississippi about blues singers (notably BB King) and the sort of food they liked to eat.

When did you first do something out of the kitchen that led to your celebrity status and why did you make this move?

I didn’t really, everything developed from the first series Taste of the Sea about my life as a seafood chef in Padstow.

When in Perth, which restaurants have you been your favourites?

Neil Perry’s Rockpool Bar and Grill and David Thompson’s Long Chim.

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

Every book has at least 10 recipes that get rejected because they are not as good as I thought they would be.

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

I tried to persuade him not to as he did psychology at university, but he was determined. I have to say the degree certainly helped him understand how kitchens work from a personality and emotional point of view.

Salt! No, actually I think it’s essential, but people accuse me of using too much but quoting Mozart in the film Amadeus when accused by Emporer Joseph "No; sire it has just as many notes as it needs and no more."

You famously had a Jack Russell named Chalky. Did you cook anything special for him?

Yes, my next television series for the BBC and accompanying recipe book are due out next autumn; it’s called Secret France.

Not really but he was rather fond of fish and chips.

by Scott Arnold-Eyers

Any new books coming up?

industry

52

by Sarveshwaran Arumugam

L

ucky for us, we don’t need to be hunters like our forefathers, but even as far back as the Palaeolithic Era, food has served as one of the main sources of happiness and life.

Thanks to the advancement of technology, the vast variety of ingredients available, including cooking oil, are far more accessible and bountiful than at any other time in history.

It’s hard to imagine not cooking with oil and with the wide choice of cuisines at our disposal, the oil you choose is often defined by the dish, with olive oil being one of the most popular in Australia and the Mediterranean.

Aren’t we fortunate that olive trees were introduced to Australia in the early 1800s, and by 1840 experiments in commercial olive oil production began with the first successful operation in 1870?

A Mediterranean diet promotes eating primarily plant-based foods such as fruits and vegetables, whole grains, legumes and nuts for their disease-fighting antioxidants. Herbs and spices are used instead of salt, and butter is replaced with healthy fats such as olive oil.

Loved by Italians for its flavour, olive oil is more than just an ingredient; it also has many health benefits when used daily.

A chemical called oleocanthal is produced when olives are crushed when making the pulp in preparation for pressing. The benefits of having a Mediterranean diet are plentiful as a daily intake of olive oil, and more specifically oleocanthal, has anti-inflammatory and antioxidant properties.

Oleocanthal has also been linked to the destruction of cancer cells without damaging the other cells in the body, and the higher intake of olive oil and polyunsaturated fats found in fatty fish and vegetable oils are associated with a lower risk of depression.

The delicate nature of an olive requires a generous amount of time and dedication through an intricate and extensive process to produce a high-quality end-product.

According to Fini Olives' manager of operations James Hollingworth, it takes multiple stages to produce olive oil. “The olives are harvested and then the sticks and leaves are removed. The olives are weighed and washed in the receival area of the

processing plant. The olives are then crushed into a paste, malaxed, and both horizontal and vertical centrifuges are used to spin off the olive oil. The oil is then transferred to the first stage settling tanks and after a few days they’re transferred to stainless steel tanks,” he said.

Fini Olives uses a cold-press two-phase system with a state-of-the-art machine requiring no heat to extract the olive oil. In cold press extraction, the temperature of malaxation and extraction is crucial due to its effect on the olive oil quality. When high temperatures are applied, some of the volatile aromas are lost as the rate of oil oxidation increases and lowers the oil quality.

It would be reasonable to assume there are vast differences between the olives produced here and in Australia and Italy. However, according to James there is no difference, “Both countries can produce high-quality oils.

Olive oil is graded through both chemical lab and organoleptic (relating to the senses) testing to comply with International Standards to reach the highest grade of Extra Virgin Olive Oil (EVOO). Our varieties in Australia are generally Spanish, Italian and Greek and our olive oil standards are very high.”

La Capannina chef Raffaele Fusco, shared how olive oils differ by region based on the Mediterranean landscape. “The biodiversity of the Italian terrain makes our oils very different between the regions, which brings out huge characteristics throughout the nation.” He added, “Australian olive oils, due to the virgin soil and climate are very rich in flavour and minerality, which makes our olive oils extremely competitive. I love using them in my kitchen.”

In the infamous words of Italian chef Antonio Carluccio, “Mof mof - minimum of fuss and maximum of flavour.” What could be more satisfying and simple than drizzling EVOO over a plate of tomatoes or cooking a piece of fish in garlic, herbs and olive oil?

Don’t you agree, it’s almost impossible to imagine life without olive oil.

HAPPS WINES RUSTIC & RELAXED 40 wonderful wines on tasting

Picnics & platters to share

Watch artists at work

Open 7 days 10am-5pm Visit us @ 575 Commonage Road Dunsborough or www.happs.com.au

53

awards

by Carmen Jenner

Global Hot Sauce Awards 2019

W

e hope you had a chance to stop by and say hi to Menu Magazine at the WA Publishers Guild tent during the Araluen Chilli and Herb Festival in February. There was plenty of hot and saucy food, entertainment and events, including the tasting and presentation of the Global Hot Sauce Awards 2019.

In its second year, the Global Hot Sauce Awards brought together both commercial and novice hot sauce producers across four Community Award categories: Carl Wallbank Community Spirit Award, Reviewer of the Year, Review Group of the Year and Young Reviewer of the Year.

The five tasting panel categories included Best Sweet/Fruit Hot Sauce, Best Creative Blend, Best Ultra Hot Sauce and Best Hot Sauce Open Category.

Representing Italy, Australia, New Zealand, Germany, the Philippines, South Africa, the US and UK, the community awards were decided by a global panel of community judges from the film and spice industries, as well as the current Guinness World Record holder for pepper eating.

The Carl Wallbank award is in honour of the highly influential member of the spice community from the UK who sadly passed away in late 2017.

Give a round of applause to the following winners:

54

2019 COMMUNITY AWARDS

The Carl Wallbank Community Spirit Award Winner: Kendall Stadler from Tasting the Heat – USA

Reviewer of the Year Winner: Kendall Stadler from Tasting the Heat – USA

Review Duo of the Year Winner: Bianca and Julie Donatelli from Chili B. Bianca Pepper Baby Burns - USA

Young Reviewer of the Year Winner: Megan (Chef Megs, 8 years old) – Australia Before we list the 2019 Tasting Panel Winners and Places, let’s see how Western Australia’s commercial hot sauce producers stacked up against the rest of the world.

Using the Caroline Reaper, one of the world’s hottest chillies, Dr Paul’s Pineapple Express tied for second place in the Best Sweet/Fruit Hot Sauce category alongside Dingo Sauce Co. for their Fermented Sweet Chilli and All Burn Chilli for their Mango Tango, who pride themselves on allowing the natural heat and flavour shine through in their products.

Dr Paul’s Devils Barbecue also came third in the Hot Sauce Open Category.

In the Creative Blend category, North Fremantle-based Dingo Sauce Co. came first for their Mekong Bandit. Jono Griffs Hot Sauce tied for second place for their Jono Griffs Smoked Orange Habanero Peri Peri.

All the entries were blind tasted and judged by a panel of judges, chefs, community leaders, suppliers, and the ‘world-renowned all things spice’ reviewer and YouTube personality Johnny Scoville from the USA, as well as Blake Proud from Season 10 of My Kitchen Rules.

2019 TASTING PANEL WINNERS AND PLACES

THE SIMPLE ACT OF PLAYING MUSIC COULD BE ENOUGH TO MAKE A CUSTOMER CHOOSE ONE BUSINESS OVER ANOTHER. Try our checklist - How do you use music in YOUR Business Yes No

Best Sweet/Fruit Hot Sauce Category: 1st - Scorpio’s BBQ Sauce – Xtra Hot BBQ Sauce – Australia 2nd (equal 2nd place) – Dingo Sauce Co. – Fermented Sweet Chilli – Australia 2nd (equal 2nd place) – Dr Paul’s Hotsauce – Pineapple Express – Australia 2nd (equal 2nd place) – All Burn Chilli – Mango Tango – Australia

Best Creative Blend Category:

1st - Dingo Sauce Co. – Mekong bandit - Australia 2nd (equal 2nd place) – Sáerréti Chilifarm - Intoxicated Cherry Baby – Hungary 2nd (equal 2nd place) Jono Griffs Hot Sauce – Jono Griffs Smoked Orange Habanero Peri Peri – Australia

Best Ultra Hot Sauce

1st - Wiltshire Chilli Farm – God Slayer - UK 2nd (equal 2nd place) – Fire Dragon Chillies - NZ Chilli Eating Champs 2nd (equal 2nd place) – Fructele Pamantului Concept – Fructele Pamantului Concept – Romania

Best Hot Sauce Open Category

1st - Sárréti Chilifarm – Magaszaki – Cucumber Dream - Hungary 2nd - Emoyeni Products – Ghostly Plum Sauce – New Zealand 3rd - Dr Paul’s Hotsauce – Devils Barbecue – Australia Funds raised from the Global Hot Sauce Awards go towards Cystic Fibrosis support and research. There are around 4,000 people living with Cystic Fibrosis in Australia, which affects the lungs and digestive system, and to date there is no cure for the disease.

For more information go to www.chilichompers.com

Do you play CDs, vinyl or use an iPod or similar device?

Do you stream music through the internet or through an online radio station?

Do you hold special events or promotional activities where recorded music is used?

Do you have televisions or screens that play music videos?

Do DJs or other entertainers perform at your business on any occasion?

Do you screen films or play DVDs? Do you hire your venue to third parties who may use recorded music?

Do you play recorded music in your reception, café, canteen or bar area?

Do you play recorded music in communal office areas?

Do you have music or radio on hold on your telephone system?

If you have answered YES to ANY of the above questions, you are likely to require a public performance licence for sound recordings even when an APRA licence is already held.

If protected sound recordings are played in any facility within your business it is a legal requirement that a public performance licence for the recording (either as a blanket licence with PPCA or directly with each copyright owner of each recording played), be obtained in order to avoid copyright infringement.

PPCA is here to assist. We can provide an economical blanket licence so that you may legally play sound recordings in your business. For further information, please contact a member of our licensing team on 02 8569 1111 or email us at licensing.mail@ppca.com.au.

Further information is available at www.ppca.com.au.

55

red wine

our top drops

2015 Peter Lehmann Hill & Valley Pinot Noir Region: Adelaide Hills, South Australia Venue: Avocado’s Bar & Grill Web: www.peterlehmannwines.com

2014 Pierro Cabernet Sauvignon Merlot Region: Margaret River, Western Australia Venue: Lot 80 Web: www.pierro.com.au

Tasting Notes: This bright crimson-coloured Pinot Noir displays a juicy, red fruit palate and powdery tannins with spice, forest floor and red cherry fruit characters.

Tasting Notes: A most worthy companion over dinner, the 2014 Pierro Cabernet Sauvignon Merlot has aged for 12 months in French oak. It’s 60% Cabernet Sauvignon, 30% Merlot, with a little touch of Cabernet Franc (10%), and at times a dash of Petit Verdot and Malbec.

We said: Served with the tender beef fillet stacked and sandwiched between two sweet potatoes with hollandaise and gravy, the dish was set off beautifully by the cherry spice notes of the 2015 Hill & Valley Pinot Noir.

We said: The combination of the truffle honey cheese cream-filled Comte gougeres and the 2014 Pierro Cabernet Sauvignon Merlot was like experiencing an entire wine and cheese platter in a single mouthful.

2014 Robert Oatley Wild Oats Shiraz Region: Great Southern, Western Australia Venue: Firehouse Restaurant Web: www.robertoatley.com.au

2018 Copia Pinot Noir Region: Great Southern, Western Australia Venue: Julio’s Web: www.cornucopiawines.com.au

Tasting Notes: A supple, rounded Shiraz with appealing plummy fruits and a touch of spice, this Shiraz will prove a fine partner to richer flavoured red meat dishes.

Tasting Notes: Opens with lively red cherry and raspberry aromas and some notes of spice. Gives an aftertaste of spiced red and dark cherries, cloves, scorched earth and spicy cedar. Flaunts a dark red colour with crimson hues and the lightweight palate has a supple mouth feel with fine-grained tannins as well as crisp and fresh acidity.

We said: Bursting with plummy fruits, the 2014 Wild Oats Robert Oatley Shiraz partnered perfectly with the flavoursome 100-day grain beef rib eye.

56

We said: The lively cherry and raspberry aromas were an ideal match for the lamb, enhancing the flavour even further.

wine

white

our top drops

2017 Coffele Castel Cerina Region: Soave, Italy Venue: La Capannina Web: www.coffele.it

2017 Marq Wild Ferment Chardonnay Region: Margaret River, Western Australia Venue: Stable Hands Web: www.marqwines.com.au

Tasting Notes: Exuberantly drawing in the taster, the 2017 Coffele Castel Cerina Soave keeps in excellent harmony and elegance. With the passing of each year, its youthful quality changes and becomes more mineral in flavour and complex in taste.

Tasting Notes: Naturally occurring vineyard yeasts are used to produce a wine with an attractive aroma of white peach and grapefruit with noticeable gunsmoke and flint. The palate is tight and fine with intense white peach, lemon curd and cashew flavours, and an attractive chalky mouthfeel.

We said: A match made in Napoli heaven with La Bufalina baked in a traditional Marna Forna pizza oven imported from Italy. Served chilled this wine tastes of fresh citrus blossom, minerals and the savoury fruits of rockmelon and pear, and the finish is long and fresh.

We said: A wonderful enhancement to the smoky flavours of the housemade smoked mozzarella in the Beetroot Tarte Tatin.

2018 Totara Sauvignon Blanc Region: Marlborough, New Zealand Venue: Avocados Bar & Grill Web: www.totarawines.co.nz

2018 Ta_ku Sauvignon Blanc Region: Marlborough, New Zealand Venue: Julio’s Web: www.taku.co.nz

Tasting Notes: This punchy aromatic wine bursts with aromas of stone fruits, citrus and subtle tropicals. Rich and lingering, the palate is framed by a refreshing juicy acidity.

Tasting Notes: Ripely scented, it is full-bodied and vibrantly fruity with fresh, tropical fruit flavours showing good complexity, tangy acidity and a finely balanced, long, dry finish.

We said: The 2018 Totara Sauvignon Blanc is a winner with seafood, and paired with the Seafood Trio Plate the citrus flavours cut through the fried seafood.

We said: The 2018 Ta_Ku Sauvignon Blanc was an excellent match with the Del Mare al Fresco, a seafood salad of Shark Bay prawns, fresh squid, Fremantle octopus, mussels and scallops.

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cover recipe

by Raffaele Fusco of La Capannina

Paccheri Pasta with Fremantle baby octopus ragĂš

W A’ S G U I D E T O W I N I N G A N D D I N I N G | P R O O F

8) 9430 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket@dodo.com.au ABN 50 880 398 494

By Raffaele Fusco of La Capannina

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

not be held responsible for any errors that are not brought to our attention prior to publication. Colours may will appear in the magazine due to a different printing process.

ations as shown Date:

Signature:

Ingredients c 1 clove of garli capers ia er ell 50g Pant oil ive ol n gi Extra vir s pu to oc by ba 300g cherry tomato ty ali qu od go 300g e) sauce (tin is fin s ive ol k ac bl 0g 15 r person pe 100g Paccheri Italian parsley Salt and pepper n) (Serves 1 perso

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Method: Brown the garlic and the capers in the extra virgin olive oil. Add the octopus and cook until browned. Add the cherry tomato sauce.

Keep the sauce on a high heat until it begins to boil taking care not to burn the sauce with the help of a wooden spoon. Once the sauce begins to boil, add the black olives and lower the heat to a minimum.

Cover and cook for 1 hour, turning the sauce every now and then to prevent it from sticking to the pot.

In a saucepan bring salted water to the boil and add the pasta. Cook the pasta for 8 minutes for al dente or for 12 minutes for softer pasta.

Drain the pasta and pour into the sauce over a moderate flame. Add the parsley and a pinch of pepper and serve hot.

Buon appetito!

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Café Visited (see receipt attached): Date: 1. Kaltiva Award Winning Single Origin Colombian Coffee 1kg bag x 4 (valued at $50 each) To celebrate their awards at the 2018 Golden Bean Awards Kaltiva Coffee Roasters are giving away 4 x 1kg bags valued at $50.00 each.

Locally roasted in WA, Kaltiva Coffee Roasters don’t just roast coffee but they also support café owners and budding baristas. Their Single Origin Colombian Coffee has a syrupy mouthfeel with notes of jam, brown sugar and milk chocolate finish. www.kaltiva.com.au

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o Photo of myself dining o Sent a letter o Receipt from a featured café sent o Back issues $7 each. Issue number/s required__________ Preferred prize 2. Scarborough Beach Pool Family Passes x 6 – valued at $18.30 each Bring the family and experience the world-class Scarborough Beach Pool. The first beachside pool in Western Australia is an iconic facility featuring a geothermally heated 12-lane lap pool and separate leisure pool, as well as a range of fitness programs. It also has a café and is next door to a variety of dining options. www.stirling.wa.gov.au 3. Learn how to make cheese in the Swan Valley with The Cheese Maker. Win one of two Haloumi Cheese Making vouchers with (valued at $197 each) Love cheese? Take your love of cheese to the next level by learning how to make haloumi at home. The course includes sparkling wine, canapés and cooking with haloumi. Experience just how easy it can be to make your own cheese and take home the haloumi you make. Visit www.thecheesemaker.com.au to start your cheese making journey.

o o o

Kaltiva Award Winning Single Origin Colombian Coffee Scarborough Beach Pool Family Passes Cheese Making Course

Please post your cheque or money order (made payable to Eyers RockET) to Menu Magazine, PO Box 62, SCARBOROUGH WA 6922 Terms & Conditions 1. Instructions on how to enter, prize details and other information contained within the promotional advertisement form part of these terms and conditions. 2. Entries using the above original coupon, as well as photocopied versions of the above coupon will be accepted. 3. Entries close on Friday 6 September 2019. Winners will be drawn on Friday 13 September 2019.

4. The first entry drawn will be deemed the winner. 5. The prizes must be taken as supplied and cannot be transferred or exchanged as cash. Any additional costs or requirements involved are the responsibility of the competition winner.

6. If unclaimed, the prizes remain the property of the promoters. 7. Staff of Eyers RockET, Menu Magazine, their immediate families and associated agencies are ineligible to enter. Immediate family shall be deemed to include mother, father, son, daughter, brother, sister, husband or wife. 8. Menu Magazine, a division of Eyers RockET, accepts no liability for accident, loss, injury or damage to any individual or property arising out of or in conjunction with the competition, either during or after the competition. 9. A parent or guardian must accompany winners under the age of 18 years when claiming or collecting their prize. 10.

Entry into this competition signifies acceptance of all terms and conditions. 11.

The promoter’s decision will be final and no correspondence will be entered into.

12. The promoter reserves the right to limit entry or amend terms and conditions if considered necessary.

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technology

Data In

Data Out

WA’S GUIDE TO WINING AND DINING | PROOF

08) 9430 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket@dodo.com.au ABN 50 880 398

T

here’s been a lot of recent media attention about the Chinese government tracking our data through wireless networks. I thought it would be prudent to gain a better understanding of who is taking our information and what it is being used for in our networks of connected devices, aka in the IoT (Internet of Things) r any errors and confirm your approval by fax or email. space.

WHERE EXPERIENCE IS EVERYTHING As we alltoknow, data is everywhere and not be held responsible for any errors that are not brought to our attention prior publication.

Colours may will appear in the magazine due to a different printing process. every move we make is trackable in one form or another from the IP addresses on our computers to our social media accounts, employers, security cameras and banking ations as shown institutions, to name a few. Is this a bad thing? Maybe not, as it helps our providers Date: Signature: better understand us - the consumer – and our buying patterns. Retailers, governments and suppliers use this data to streamline their Globally acclaimed hairdresser and services while increasing their profits so we globally recognised Organic Salon.

Promising the highest integrity, can get more of what we want. ethics and today’s creative hairdressing The most common example is known as and styling skills. ‘remarketing’ where based on your search criteria, Google can remarket you through advertising. For example, have you ever noticed when you’re googling flights and Shop 5/400 Fitzgerald St North Perth WA 6006 suddenly a sponsored advertisement about T: 9228 8878 E: info@sorges.com.au the same destination pops up on your www.sorges.com.au Facebook feed? Even if you were just surfing the web, Google knows what you were

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searching for, and media companies can then pay to expose you to similar products when you’re next online. It’s a great way to help you find products and assist with your purchasing decisions when you’re ready to buy.

The question remains: how safe is the information collected? Just like physics, for every action there is a reaction, and unfortunately, sensitive data is a key target for hackers and cybercriminals who then use this information to extort money from businesses. There was a recent case of credit card and passport information being leaked from an international airline. It's now the law in Australia if any of your data is leaked then the provider must advise you of the security breach.

Information is power and it’s almost impossible to not have your data gathered and stored. However, sometimes the information can fall into the wrong hands. It’s always important to be vigilant about what and who you share your information with. Nonetheless, the intention of IoT is in the public’s best interests so there’s better provision for the needs of society.

by Daniel Ecseri of Tecsec Security Solutions

fresh produce

POINT OF POINT SALE OF & SALE & SECURITY

CCTV

Supporting Perth’s Best Hospitality Venues for over 35 years

Storing your fruit and vegetables

I

f storing different fruit and vegetables together is unavoidable, there are several things to consider. Some products may be tainted by the odours given off by other produce and there are varying optimum temperature and humidity requirements, as well as ethylene sensitivity caused by the gas released from ripening fruit and vegetables.

If possible, only store compatible fruit and vegetables together and if that’s not an option, then only store mixed fruit and vegetables for short periods of time.

Here are some practical tips for holding fruit and vegetables together in mixed storage for short periods: Open storage - Products such as garlic, onions, potatoes, pumpkin, sweet potato, bananas, watermelon and tomatoes can be openly stored but with some reduction of storage life.

Tropical fruit and vegetables sensitive to cold temperatures - Products such as bananas and mangoes produce ethylene, and those that are sensitive to ethylene such as potatoes, should not be stored together.

Fruit and vegetables moderately sensitive to cold temperatures - Products such as avocados and honeydew melons produce ethylene, and those that are sensitive to ethylene such as French beans and cucumbers should not be stored together.

Fruit and vegetables not sensitive to cold temperatures - Products such as apples and apricots produce ethylene, and those that are sensitive to ethylene such as artichokes and asparagus should not be stored together.

Temperature - Some fruit and vegetables are sensitive to low temperatures which cause 'chilling injury' if they are stored below their critical temperature.

Tainting - The transfer of odours between produce in the same room can be a problem.

Do not store apples and pears with cabbage, celery, carrot, potato or onion; celery and carrots with onions; and onion, garlic, citrus or potato with any other type of produce.

For example, apples and pears take on a disagreeable colour and taste when stored with potatoes. The odour of apple, citrus, onion, garlic and some tropical fruit such as jackfruit and durian, are readily absorbed by other produce.

Sensitivity to ethylene - Ethylene gas is a naturally occurring hydrocarbon and is a hormone that stimulates fruit ripening and the aging process of plants.

Ethylene also has a harmful effect on vegetables, for example, yellowing of broccoli and pitting of lettuce. Do not store ethyleneproducing products and ethylene-sensitive products together.

Lettuce, carrots, broccoli and some flowers deteriorate rapidly if stored with pears, apples, bananas, avocados, peaches, plums and other produce that give off ethylene.

by Sharon Gilchrist of Express Fresh Wholesale Distributors

La Capannina

ImPOS at The Globe Bar and Eatery

Stable Hands

From system design, fitout and installation, the team at 21st Century Business and Tecsec provided the total turn-key solution.

SAUL BROCKWELL, The QuarterOPERATIONS Acre Hotel MANAGER

HOSPITALITY SPECIALISTS

HOSPITALITY SPECIALISTS • Bar or Tavern

• Clubs

• Bar or Tavern Clubs Restaurant ••Wineries Cafe ••Breweries • Restaurant Wineries • Cafe Quick Service ••Retail Breweries Delivery ••Multi-store •• Quick Service Retail •sales@21stcenturybusiness.com.au Delivery • Multi-store 21stcenturybusiness.com.au sales@21stcenturybusiness.com.au 21stcenturybusiness.com.au 646 Murray Street, West Perth 646 Murray Street, West Perth

08 9321 8902

08 9321 8902

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W A’industry S GUIDE TO WINING AND DINING | PROOF

Award-winning SauceZ 8) 9430 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket@dodo.com.au ABN 50 880 398 494

Ice, Ice, Baby

“It’s THAT good!” www.mrsaucez.com

Ice is commonly used in most food establishments in some form or another. However, it can be confusing trying to work out the ice machine requirements for your venue.

T

here are several options available on the market and your final decision should be dependent on the style of the drink served to the utilisation of your ice requirements. The style can range from standard dice shapes to gourmet style cubes Traditional German Meats and spheres for specific spirits, to nuggets or Wholesale & Retail cube-lets (chewable ice).

Flakers and scale ice machines can make all types of ice and have their specific uses, but it’s important to understand what each 8/15 Pattie Street, Cannington one is for and how much ice is required for Ph/Fax: (08) 9451 9685 your business.

One of the most common requests we www.westphalia.com.au receive is for the highest capacity machine to fit into a specific space. However, if you follow these pointers, there are many other factors to r any errors and confirm your approval by fax or email. consider before making a purchase. not be held responsible for any errors that are not brought to our attention prior to publication. Colours may We’ve broken it down into some basic will appear in the magazine due to a different printing process. principles:

1. How much ice do I need?

ations as shown Date:

Signature:

sales@custardco.com.au www.custardco.com.au

62

This will vary but there are some great tools available to assist and below are some quantities per person as a basic guide: • • • • •

Hotels, pubs & clubs: 230gm Restaurants: 500gm Cocktails: 1.5kg Accommodation: 2.5kg Hospital: 2kg

• •

Seafood Displays: 48kg per m3 Quick service restaurants: 450gms or 60% of cup capacity

2. What type of ice do I need?

It’s important to consider what’s best for your business, for example flakers and scale machines are ideal for food manufacturing or display purposes. A dice cube machine is often the default for fast-moving pubs and brasserie while high-end restaurants find gourmet cubes are perfect for spirits and cocktails. As cafés offer a variety of drink types, a cube-let machine is best for easy blending as other machines can lead to expensive blade breakages in their blenders; plus the ice is chewable and compliments chocolate and coffee-based products.

One other very important factor is the return on investment. Traditional bulk ice melts extremely quickly and in some cases is not suitable for human consumption. There are many companies like ECO ice who offer an off-the-shelf product, but having your own machine gives you the flexibility to create ice specific to your needs, not to mention it often works out to be more cost effective too.

by Brian Garcia of Moffat

health

The better business of healthier staff

D

uring 25 years of kitchen life, I’ve dealt with injuries, anxiety, stress and depression. While so many chefs jumped into sales or mining at the end of their careers, I went from chef to personal trainer. Getting fit had saved my physical and mental wellbeing only a couple of years earlier, and while on this journey, my focus and prioritisation also paid dividends to my employers in the process. When a career change came knocking, personal training seemed like the thing to do.

A life in hospitality isn’t known as healthy, yet it wasn’t until Anthony Bourdain died in 2018 that the real physical and mental darkside to the industry was publicly exposed.

The broader discussion about mental (and physical) health began.

Specifically, I work with chefs and mining employees by training and coaching on ways to help them improve their lives while inspiring a positive change within their industries. Better health can be achieved with just a few basic changes while reducing stress, lowering anxiety levels and improving sleep and diet. These can have an astoundingly positive effect on performance in all areas of a person’s life as well as rewards for the business. Reduced overtime lowers wages, staff retention reduces human resources costs, and reduced lost time to injuries, reduce stress and insurance premiums. It’s symbiotic.

There’s no magic wand to address all the issues within an industry, but there are several ways you can start improving yours. Best yet, it costs next to nothing and the returns can be immense, for all.

Diet & gut health – Regular balanced meals that include plenty of seasonal greens, protein, probiotics, good fats and fibre (prebiotics) are a great place to start.

Keep your staff well fed and you’ll improve their energy, resilience to illness and sleep.

Communal staff meals are great for testing ideas, reducing wastage and workplace culture too.

Water – Dehydration leads to a shortage of water-soluble vitamins, such as B, C and folate, which can cause headaches, cramping and fatigue. Sugary or energy drinks along with alcohol don’t help, so cut back on these to save money, improve health and reduce empty calories.

Exercise – Ride. Walk. Jog. Anything over nothing. A corporate gym membership with a local fitness club is a great way to get staff moving as well as promoting your business locally. A simple challenge to see who can burn the most calories in a session adds incentive.

Healthy staff equals a healthier bottom line.

by Dan Whitehead of Sustainable Fitness & Health

Over 30 Years supplying to the Hospitality Industry

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

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

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product & supplies

Smart Table Number It’s hard to imagine a venue that doesn’t use table numbers to serve their customers. 21st Century has taken it a step further and offers low energy Bluetooth Technology Wands to make the delivery of food and drinks faster and more efficient. Tables are fitted with beacons making it easier to locate those hungry customers. For more information go to www.21stcenturybusiness.com.au

Product

& supplies Legal bootlegging

Distilled in the Ord River Valley in Kununurra in the Kimberley, Hoochery Distillery is well known for its rums. Named after Hoochinoo, the Indian tribe of Alaska who made alcoholic liquor, the term ‘hooch’ also became slang for bootlegging.

Hoochery has added Cane Royale Chocolate and Coffee Rum Liqueur to the list. Who doesn’t love a bit of scandal, although there’s nothing illegal about the rum, chocolate and coffee flavours of this liqueur. For more information go to www.hoochery.com.au

Hemp Gin Since the legalisation of industrial hemp seed in November 2017, this exciting new ingredient is popping up all over the State. Developed in collaboration with the Margaret River Hemp Co., Great Southern Distillery has created a subtle smokiness in their Hemp Gin, pronounced with notes of toasted sesame and sweet orange carefully blended with botanicals. For more information go to www.distillery.com.au

Chilly Scotsman

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Moffat has a range of ice machines in their Scotsman range including selfcontained, modular ice makers and ice flakers, which produce long lasting ice cubes at reasonable operating costs.

Their machines produce a variety of ice - ranging from gourmet cubes, dice cubes, nugget/cubelet ice, flake ice and scale ice producing small to large quantities per day depending on your needs. For more information go to www.moffat.com.au

product & supplies

Tumeric Latte Made with organic spices, David Rio’s Turmeric Latte comes all the way from his chai lab in San Francisco. Turmeric is revered in Eastern culture for its anti-inflammatory benefits and antioxidant properties. This soothing blend includes cinnamon, cardamom, ginger, black pepper and cayenne pepper. For more information go to www.zeroz.com.au

Low Energy Chill

Scrumptious Cider

Specialising in commercial glass door fridges, Perth Commercial Fridges and Equipment offer a Norsk NG Low Energy 1000lt Display Fridge. Low energy efficient, this eco-friendly R290 unit fridge saves money as it operates 50% more efficiently than other fridges. The self-closing and lockable double door unit has no middle barrier - making it easy to store large trays and items - and is great for the home entertainer, cafés and shops.

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

Custard & Co uses wild yeast and whole apples to create a modern Australian scrumpy apple cider, which is unfiltered and uncarbonated. Hand crafted on their 35-acre organic and biodynamic orchard in the heart of apple growing country and paying homage to the farmhouse style ciders from the West of England, the hands-off style allows for open fermentation to naturally occur. It’s a great cider to enjoy all year round and don’t forget to give the bottle a gentle roll to mix up all those tasty bits. For more information go to www.custardco.com.au

Hemp C

rumble

We pred icted tha t hemp w is again as going in Vasse to be an V alley’s Ro exciting in flavou asted He ingredie r with no m p Seed C nt and h tes of pe seafood ere it rumble. anut, ha , salads, A ro ze m ln a u tic and n t, toast a sauces, broken utty nd coffe smoothie seed hu e, it com s and m sk adds plements uesli. Be a good crunch a y o hit of in n d the fl nd textu soluble avour, th re to yo informati fibre kee e ur dishe on go to ping you s and p www.vass h e rovides a lt h y evalley.c o n th e om.au inside. F or more

65

hospitality in your home

Pre-prepared nutrition In today’s fast-paced world, it’s tough finding the time to break out the pots and pans and get your MasterChef on in the kitchen.

But when you need fast food, it doesn’t have to mean unhealthy food. Forget the prep, cooking and recipes, and fuel your body with Fit Kitchen’s pre-prepared meals. Handmade by chefs using wholesome, local ingredients, Fit Kitchen meals are packed with flavour and nutrients to energise you through the daily hustle.

Each meal is macro counted to help you achieve your fitness goals, whether that’s slimming down, toning up or body building. Fit Kitchen’s Satay Chicken champions free-range, sous-vide cooked chicken breast, served with wholegrain pasta, fresh peas, carrots and broccoli. For more information go to www.fitkitchen.com.au

Hospitality in your home

Just Add Garlic Flavour comes first with Mr SauceZ, and just when you thought they couldn’t improve on their famed Peri Peri sauce, they went and added garlic to the spicy mix. They take their chilli seriously by approaching organically certified farmers to specifically grow their chosen chilli varieties under the Western Australian sun. Ranging from mild to superhot, their Mr SauceZ Super Hot Garlic Peri Peri Sauce is perfect for chicken burgers, on the BBQ or with flame-grilled chicken. For more information go to www.mrsaucez.com

Body Love Using the finest leaves, Grouch & Co presents Body Love tea in their Antipotea herbal tisane range. Hand blended in accordance with the moon cycle infusing positive energy into each jar of tea, Body Love nurtures the female body using ingredients rich in nutrients and antioxidants, such as raspberry leaf, to help ease aches and digestion.

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

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Tandoori in a Hurry The Spice Tailor has brought out a new range of fast pastes to spice up your next BBQ. Low fuss and easy to use, choose from the mild Classic Tandoori, or the Creamy Tandoori, which is mild in spice and heat but adds lots of flavour to vegetables, chicken and fish. For more information go to www.thespicetailor.com.au

hospitality in your home

Having A Ball® Ball® preserving products have been a trusted food preservation brand for over a century. They have jars for all food storage occasions including jams, marmalades, baby food, sauces, relishes, pickles, fruit, vegetables, juices, cocktails and smoothies. The 240g Ball Jar Regular Mouth Quilted jar is designed with high-grade glass designed to withstand boiling, temperature variances and repeat use, plus they’re ideal for preserving food for up to one year. For more information go to www.ball.com

Daintree in a bottle Get your fix of Vitamin D and take a little trip to Far North Queensland with Collagenade’s Daintree Detox. This mix of exotic fruits doesn’t only taste delicious but contains soluble collagen, which is great for improving skin moisture and delaying the formation of wrinkles. For more information call 0426 261 287.

St Duke’s Red Made with fresh, local and pasteurised cows’ milk and containing non-animal rennet, Ha Ve Harvey Cheese’s St Duke’s Red is suitable for vegetarians. Hand washing their reds in a mixture of bacterial and yeast cultures gives the distinct orange-red coloured rind and St Duke’s Red has an intense aroma and a mild fruity and tangy flavour. Great on a cheese board with fresh fruit, nuts and your favourite drop of red. For more information go to www.harveycheese.com

Creamy Nullaki Washed and roasted with local wattle seed, Dellendale’s semi-firm Nullaki has a versatile creamy texture perfect for cooking and grazing plates. Exuding those earthy flavours Australia is known for in its cheese, the nutty taste pairs well with olives, summer fruit and aged whites. Ripened for approximately six weeks, the wheels weigh a hefty 2.3kg and with a diameter of 20cm, they’re great for sharing with your favourite people. For more information go to www.dellendale.com.au

67

cd reviews

Café MUSIC Where Will We Go To Break Free From The Crows Artist: Tailor Birds Label / Distributor: Independent / Foghorn Records URL: www.tailorbirdsmusic.com Café shift play to be played at: chilled-out afternoon patrons Talented electronic violinist Sophie Kinston takes listeners on a relaxing escape. Described as ‘world folk’, the tracks evoke fresh energy and an exciting new direction for Kinston, who has announced an exciting foray into fulltime life on the road. Track Ashen soothes in contrast to the burning colours of the cover, while Dancing in the Midday Sun gradually peaks just as the sun rises along with her loyal following.

Flow Artist: Flow Label / Distributor: Little Hartley Music / Foghorn Records URL: www.flowthegroup.com Café shift to be played at: a chilled Sunday afternoon crowd The four-piece ensemble comprising of Windham Hill founder guitarist Will Ackerman and Australian artists - pianist Fiona Joy Hawkes, acoustic guitarist Lawrence Blatt and flugelhorn master Jeff Oster, bring a heavenly mix of instrumentals that wouldn’t be out-of-place in a high-end retreat or jazz club.

Hand it Over Artist: Hat Fitz & Cara Label / Distributor: Indie / Only Blues Music URL: www.hatfitzandcara.com Café shift play to be played at: a bopping weekend crowd As one of Australia’s most endearing husband and wife combos, this high-energy duo has released their 5th studio album Hand it Over. Reigning from the Sunshine Coast, their bluesy-root style kicked off the WA component of their national tour at the Nannup Music Festival. Cara’s soulful voice is accompanied by her drumming as well as other percussion and a unique rock-ability style all her own, alongside Fitz’s cowboy hat, of course.

Silver Linings Artist: Caravana Sun Label / Distributor: Independent URL: www.caravanasun.com Café shift play to be played at: a chilled-out weekend crowd Indie band Caravana Sun embodies love, reflection and loss with their thoughtful lyrics. Featuring six sundrenched tracks, Come Back is a heartfelt ode to a lost friend, which was how Perth audiences felt when the band finished their March tour to head East.

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cd reviews

Focus on Local Talent Chinchilla Artist: Little Hawk Label / Distributor: Independent / Amrap Airlit URL: www.littlehawk.com.au Café shift to be played at: any time of the day Solo multi-instrumentalist and singer-songwriter Gavin Arnold launches his debut album to coincide with the birth of his first baby. Listeners can’t help but be touched by Arnold’s personal journey of love, hope and melancholy.

Waterboarding at Guantanamo Bay Artist: The Donald Trumpets Label / Distributor: Distrokid / Independent URL: www.thedonaldtrumpets.bandcamp.com Café shift to be played at: a lively irreverent crowd Breaking all the rules of dinner party etiquette, this anti-Trump band formed in 2017 to make a statement about the demise of society. A Ska Punk band, they embody catchy calypso beats with a jazzy rhythm. Sounds as curious as politics, right? Don’t overthink it, just head to the dance floor and groove your woes away.

In Its Nature Artist: The Hunting Birds Label / Distributor: Independent URL: www.thehuntingbirds.com Café shift to be played at: a folk-loving audience

Since forming in 2015, the five-piece band The Hunting Birds is a fusion of genres delivering a dark folky vibe to their fan base. Their latest album In Its Nature offers a diverse blend of fresh melodies under the direction of WAM Award-winning engineer Andy Lawson and producer Joel Quartermain.

Fell, Took Flight Artist: Wooly Mammoth Label / Distributor: Independent URL: www.woolymammothperth.com Café shift to be played at: a beer-loving crowd Hatched from their basement in Bassendean there is nothing extinct about this four-piece alternative rock band. With daring live energy, they explore the honesty of friendship with their track Seeds and their latest single Knew You at All was also launched in February at The Bird.

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book reviews

While we’re big advocates of eating your greens, high protein diets and brain food, in this issue we’ve added a little sugar and spice with some baked goods, the art of distilling and exotic Asian fare.

Books for Cooks Eat Your Greens Author: Pete Evans Publisher: Pan Macmillian Australia Get it from: Good bookstores or www.panmacmillan.com.au Healthy eating advocate Pete Evans needs no introduction as he presents over 130 vegetable and plant-based recipes that’ll make even the most dedicated of carnivores view vegetables in a whole new light. Evans invites home cooks to the table with a menu of breakfasts, salads, global foods, comfort foods, bread, snacks and ferments.

Love, Laugh, Bake!

Author: Silvia Colloca Publisher: Pan Macmillan Australia Get it from: Good bookstores or www.panmacmillan.com.au You can almost smell the baking aromas with passionate home cook and TV host Silvia Colloca’s latest cookbook. Presenting easy to make savoury, sweet and gluten-free recipes you’ll be perfecting your pizza base and fluffy focaccia in no time. No-one needs to miss out with plenty of gluten-free and vegan options starring alongside innovative recipes such as the triple chocolate and almond cookie sheet, gluten-free lamington tart and pesto palmiers.

The Art of Distilling Author: Bill Owens, Alan Dikty and Andrew Faulkner Publisher: Quarto US Get it from: Good bookstores or www.murdochbooks.com.au The Art of Distilling is an enthusiast’s guide to artisan distilling of whiskey, vodka, gin and other potent potables. Join Bill Owens, founder and president of the American Distilling Institute, for the lowdown on the art of distilling, insider photography and a comprehensive overview into the art of distilling exquisite and timeless spirits.

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book reviews

Brain Changer Author: Professor Felice Jacka Publisher: Pan MacMillan Get it from: Good bookstores or www.panmacmillan.com.au Australian scientist Felice Jacka sets out to revolutionise our relationship with food and how to care for our brains, including the effect of diet on our brain and mental health. This isn’t a diet book, but instead a guide designed to improve your quality of life and to optimise and protect your most precious organ.

Number One Chinese Restaurant Author: Lillian Li Publisher: Faber Factory Get it from: Good bookstores or www.murdochbooks.com.au Michigan-based author Lillian Li makes her comic debut as she delves into the tangled lives of those working at the Beijing Duck House in Rockville, Maryland. Already simmering in drama and gruelling service work, tensions are set to explode when manager Jimmy Han plans to sell his father’s old restaurant.

Simply Japanese Hot Pots Author: Amy Kimoto-Kahn Publisher: Quarto US Get it from: Good bookstores or www.murdochbooks.com.au Best selling cookbook author Amy Kimoto-Kahn invites us to her table with 75 recipes including savoury broths, thinly sliced meats, noodles, vegetables, mushrooms and a variety of dipping sauces.

Created in Japanese donabe pots designed for cooking at the table, Amy’s hot pot meals are healthy, affordable, easy and tasty.

Australia’s Extra.Ordinary. West Author: Carmen Jenner and Clare McAlaney Publisher: Creatavision Publishing Get it from: Good bookstores or www.creatavisionpublishing.com Dispelling the myth that Western Australia comprises only of a slow pace, balmy North West and its dinky capital Perth, Australia’s Extra.Ordinary. West reveals the essence of our State through its hospitality. Featuring tourist operators, entrepreneurs and food producers, including an interview with chef, restaurateur and TV host Peter Kuruvita, even the most zealot ‘sandgroper’ will be compelled to dip into this unique coffee table book.

CSIRO Protein Plus Author: Dr Jane Bowen, Professor Grant Brinkworth and Genevieve James-Martin Publisher: Macmillan Australia Get it from: Good bookstores or www.panmacmillan.com.au CSIRO has conducted extensive research into the benefits of high protein diets for weight loss and healthy ageing while following a strictly plant-based diet. CSIRO Protein Plus includes an exercise plan to help enhance appetite and weight control while improving your lifestyle.

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bite size Serving traditional dishes from the island of Ischia in the Gulf of Naples, Ischia sets a new benchmark in Italian fare for Perth.

500 Beaufort Street, Highgate Ph: (08) 9227 7762 www.ischia.com.au

Modern Contemporary Chinese Cuisine Wednesday to Monday • Lunch & Dinner

306 Riverside Drive, East Perth • (08) 9221 2288 • www.8onthepoint.com.au

Quality food at affordable prices

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

Beautiful food made from fresh,

produce & served in for a relaxed Magazine will notlocal be held responsible any errors that are not brought to our attention prior to publication. Colours may atmosphere withmagazine good ol’ fashioned een to what will appear in the due to a different printing process. quality service.

presented

46 Angove Drive, Hillarys (08) 9403 4090 th minor alterations as shown www.lotonekitchen.com.au

Date:

Signature:

Shop 7/34 Dunn Bay Road, Dunsborough Phone: (08) 9756 7772 www.littlesaigondunsborough.com

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bite size

Food and Great Service W A’ S G UGreat ID E TO WINING AND DINING | PROOF This is Perth’s favourite

Indian Restaurant 0 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket@dodo.com.au ABN 50 880 398 494 892 Albany Hwy, East Vic Park Ph: (08) 9472 0277 7am - 4pm • www . mrsjonescafe . com

www.cinnamononthepark.com.au

uide to Wining and Dining | PROOF SHEET

WA 6922 P (08) 9430 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket@dodo.com.au ABN 50 880 398 494 d carefully for any errors and confirm your approval by fax or email.

Magazine will not be held responsible for any errors that are not brought to our attention prior to publication. Colours may een to what will appear in the magazine due to a different printing process.

You will be spoilt for choice with our authentic Italian cuisine, fresh local th minor alterations as shown produce, homemade pasta Date: and an extensive wine list. presented

Signature:

20 Essex Street, Fremantle Phone (08) 6219 5441

www.nunzios.net.au

www.brew-ha.com.au

Your cheese and wine destination in the Swan Valley Get a wine flight to match your cheese board!

Find out how at

errors and confirm your approval by fax or email.

www.thecheesebarrel.com.au/menumag

e held responsible for any errors that are not brought to our attention prior to publication. Colours may pear in the magazine due to a different printing process.

Open 7 days 10am - 5pm

Classic Italian Restaurant in Northbridge, WA 158 James Street, Northbridge Phone: (08) 9328 7461 www.sorrentorestaurant.com.au

as shown Date:

Signature:

920 Great Northern Hwy, Millendon WA 6056

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bite size

Famous for the best Pizza’s in Fremantle

85 Market St, Fremantle T: (08) 9430 6126 | 4/218 Rockingham Rd, Spearwood T: (08) 9494 1790

www.portorosa.com.au

Unique Exppience In NNthbridge A: 210 LAKE ST, NORTHBRIDGE T: 9328 5254 WWW.HOTELNORTHBRIDGE.COM.AU

CIDER HOUSE serving local wines & beer from the valley' rustic venue hire for functions and weddings rustiqueswanvalley.com.au info@rustiqueswanvalley.com.au 10581a West Swan Road, Henley Brook WA

Experience the Perth Hills' newest Cider House 1088 Brookton Highway, Karragullen Ph: 9496 1138 nakedapple.com.au

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Open 7 Days!

Ph: 08 9296 2604

bite size W A’ S G U I D E T O W I N I N G A N D When you need more PO Box 62,ABN Scarborough WA494 6922 P (08) 9430 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersr 0 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket@dodo.com.au 50 880 398 than just great coffee.

W A’ S G U I D E T O W I N I N G A N D D I N I N G | P R O O F

Big changes at Limones.

Go to our web site for more details.

Rustic Italian food with flavour 77 George Street East Fremantle WA 6158 (08) 9319 1440

www.limones.com.au

www.salsarossa.com.au

252 Eagle Bay Rd, Eagle Bay Phone us: 08 97553554 www.eaglebaybrewing.com.au

106 Oxford Street, Leederville 6161 0730 www.cranked.net.au

W A’ S G U I D E T O W I N I N G A N D D I N I N G | P R O O F

Come over to the lighter side of life #Grouchlife

0 6007 F (08) 9430 6008 www.menumagazine.com.au E eyersrocket@dodo.com.au ABN 50 880 398 494

Specialty Coffee Roasters Perth

77 Coogee Street, MOUNT HAWTHORN MON TO FRI: 6:30 am – 12:30 pm SAT: 6.30 am - 2.00 pm Shop 1/25 Rowe Ave, RIVERVALE MON TO FRI: 6:30 am – 3:30 pm WEEKENDS: 7:00 am – 2:30 pm

(08) 9317 1951 1/45 McCoy Street Myaree

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Fresh local Seafood in the heart of Dunsborough

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CafE

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Parties, functions, sporting events We come to you!

0435 230 474

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Blue Manna Bistro 1/16 Cyrillean Way - Dunsborough 08 9786 5051 bluemannabistro.com.au

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One of the oldest Pizza

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Home Made freshly cooked Pastas

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No corkage on wines Tuesdays and Wednesdays

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Signature: No bookings required Open Monday - Saturday 11am - Late

Experience the difference...

Quality Hotel Lighthouse Carey Street Bunbury P: 9781 2700

24 Bay View Terrace, Claremont Ph: (08) 9385 2914 www.ilbellissimo.com.au

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cuisine & location guide

Cuisine Guide

Location Guide

Chinese 8 On The Point................................................ 72

Belmont Firehouse Restaurant...................................... 20

Kelmscott Avocados Bar & Grill...................................... 17

Coffee House Brew Coffee Roasters..................................... 23 Brewed Awakening......................................... 25 Brew-Ha........................................................... 73 Dante’s Coffee................................................ 27 Grouch & Co................................................... 75 Humblebee Coffee......................................... 75 Ravens Coffee................................................. 23

Bicton Limones Restaurant........................................ 75

Kununurra Hoochery Café................................................ 62

Bunbury Basalt Restaurant & Bar.................................. 75

Leederville Cranked........................................................... 75

Cannington Waverley Brewhouse...................................... 16

Margaret River Margaret River Distilling Co ............................ 4 The River.......................................................... 77

Fusion Blue Manna Bistro.......................................... 75 Gratias Organic Café...................................... 74

Caversham (Swan Valley) Funk Cider.......................................................I/F

Indian Cinnamon Vic Park......................................... 73 Indigenous Maalinup.......................................................... 35 International The Cheese Barrel.......................................... 73 Italian Dolce Bellissimo............................................. 75 Ischia Ristorante.............................................. 72 Julio’s.......................................................... 12/13 La Capannina............................................. 10/11 Nunzio’s Restaurant........................................ 73 Portorosa Cucina Italiana............................... 74 Salsa Rossa...................................................... 75 Santini Bar & Grill............................................ 14 Sorrento Restaurant........................................ 73 Modern Australian Avocados Bar & Grill...................................... 17 Basalt Restaurant & Bar.................................. 75 Bush Shack Brewery........................................ 15 Chime Restaurant........................................... 74 Cranked........................................................... 75 Eagle Bay Brewing Co.................................... 75 East Fremantle Yacht Club............................. 37 Firehouse Restaurant...................................... 20 Funk Cider.......................................................I/F Hamptons City Beach.....................................I/B Happs Margaret River.................................... 53 Hoochery Café................................................ 62 Limones Restaurant........................................ 75 Lot 80............................................................... 21 Lot One Kitchen.............................................. 72 Margaret River Distilling Co............................. 4 Mrs Jones Café............................................... 73 Naked Apple Cider House............................ 74 Rustique Swan Valley...................................... 74 Stable Hands................................................... 18 Stage Bar + Kitchen........................................ 19 The Monk Brewery + Kitchen........................ 41 The River.......................................................... 77 Waverley Brewhouse...................................... 16

Thai Dusit Dheva..................................................... 74 Vietnamese Little Saigon.................................................... 72

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City Beach Hamptons City Beach.....................................I/B Claremont Dolce Bellissimo............................................. 75 Clarkson Brewed Awakening......................................... 25 Dardanup (Ferguson Valley) Bush Shack Brewery........................................ 15 Denmark Mrs Jones Café............................................... 73 Ravens Coffee................................................. 23 Dunsborough Blue Manna Bistro.......................................... 75 Happs Margaret River.................................... 53 Little Saigon.................................................... 72 Eagle Bay Eagle Bay Brewing Co.................................... 75 Lot 80............................................................... 21 East Fremantle East Fremantle Yacht Club............................. 37 Gratias Organic Café...................................... 74 Salsa Rossa...................................................... 75 East Perth 8 On The Point................................................ 72 East Vic Park Cinnamon Vic Park......................................... 73 Fremantle Nunzio’s Restaurant........................................ 73 Portorosa Cucina Italiana............................... 74 Stable Hands................................................... 18 The Monk Brewery + Kitchen........................ 41 Henley Brook (Swan Valley) Rustique Swan Valley...................................... 74 Highgate Ischia Ristorante.............................................. 72 Hillary’s Lot One Kitchen.............................................. 72 Karragullen Naked Apple Cider House............................ 74

Millendon (Swan Valley) The Cheese Barrel.......................................... 73 Mt Hawthorn Humblebee Coffee......................................... 75 Myaree Grouch & Co................................................... 75 Northbridge Chime Restaurant........................................... 74 Dusit Dheva..................................................... 74 Sorrento Restaurant........................................ 73 Perth Brew-Ha Kings Square.................................... 73 Maalinup.......................................................... 35 Santini Bar & Grill............................................ 14 Stage Bar + Kitchen........................................ 19 Rivervale Humblebee Coffee......................................... 75 Scarborough La Capannina............................................. 10/11 Subiaco Brew-Ha Subiaco ........................................... 73 Wangara Brew Coffee Roasters..................................... 23 Dante’s Coffee................................................ 27 West Perth.........................................................

Julio’s ......................................................... 12/13

Catering Carnival Cafe..................................................75 Ku Barz ...........................................................58 Urban Soul Foods..........................................72 Westphalia......................................................62

cuisine & location guide

N

Kununurra 3214km

Clarkson

Map not to scale

Wangara

Millendon

Hillary's

Henley Brook

Caversham

Mt Hawthorn

Scarborough

Leederville

City Beach

Northbridge Highgate Rivervale Subiaco East Perth Belmont West Perth PERTH East Vic Park

Claremont

Cannington Bicton Myaree Fremantle

East Fremantle Kelmscott Karragullen

Bunbury 174km Dardanup 176km Dunsborough 250km Eagle Bay 257km Margaret River 270km Denmark 418km

THE

RIVER

BAR ~ RESTAURANT ~ RESORT ~ CELLAR FRESH LOCAL FLAVOURS 40 WALLCLIFFE RD, MARGARET RIVER (08) 9757 0000 www.theriverhotel.com.au

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what’s happening

by Georgina Goss

May

What's on your plate

Unearthed Pemberton (3 - 10 May) The mission of the Unearthed Pemberton Festival is to promote the Southern Forest region encouraging visitors to go off the beaten track and meet the locals at the farm gate. Now in its 4th year, come and celebrate the premiere food and wine producers, culinary professionals, artists, cultural heritage, adventure and agri-tourism in the Southern Forests region. Festival highlights include dinners and cooking demonstrations, food and art trails, Italian sausage-making, spoken word and poetry events, art exhibitions and workshops. For more information go to www.unearthedpemberton.com.au Bickley Harvest Festival (4 – 5 May) The Kalamunda Chamber of Commerce proudly presents the Bickley Harvest Festival. Held during the first weekend in May at over a dozen different venues in Bickley, visitors can expect to sample all the delightful produce of the Bickley Valley including wines, ciders, delicious food, arts & craft, fruits, flowers, entertainment and more. It’s a very pleasant way to spend a day in the Hills and not too far from home. For more information go to www.bickleyharvestfestival.com WA Cheese Week (27 May – 3 June) Since its inception in 2017, WA Cheese Week has come a long way. 2019 will be its biggest year yet as it's open to other businesses including venues, producers, cheese partners, volunteers and sponsors. Thanks to the support of Buy West Eat Best, the hallmark curds & WAy festival is on Saturday 1 June to Sunday 2 June and the closing event is celebrated in Yagan Square on WA Day Monday 3 June. Go to pages 36 – 41 for a comprehensive guide. For more information go to www.wacheese.com.au

June City Wine (7 - 8 June) Western Australian wine comes to the city’s doorstep in early June. Beat the winter blues and take in the tastes of WA in the heart of the city at Yagan Square. The exhibitor line-up features great wines including some of WA’s leading boutique wine producers, a range of Perth’s best food vendors along with a selection of craft brewers, ciders and spirits. Take in the live local music in the entertainment lounge and soak up the relaxed atmosphere in the main marquee or garden courtyard. Entry includes a souvenir glass, wine tasting, live music, tapas, sales by the glass and take-home wine. For more information go to www.wineandfood.com.au EveryWoman Expo (21- 23 June) The EveryWoman Expo returns to the Perth Convention & Exhibition Centre. See over 250 exhibitors featuring health, fashion, food, love, lifestyle, fitness, spiritual solutions, fashion catwalks, empowering workshops, cooking classes, beauty makeovers, psychic readings and more. It’s everything a woman wants and needs in her life. Best of all, entry is free. For more information go to www.everywomanexpo.com.au Truffle Kerfuffle Australian Truffle Festival (21 - 23 June) Join truffle hunters and their clever canines to find Manjimup’s prized truffles.

Visit the Marketplace for a taste of the region or get your truffle fix at special dining events. Indulge in fireside cooking sessions in the Chef’s Cabin, watch free demonstrations and entertainment on the festival grounds with the farmers, producers and winemakers that make up the Southern Forests community. For more information go to www.trufflekerfuffle.com.au

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what’s happening

July Broome Marathon Festival (7 July) The Broome International Airport Marathon Festival is held on Cable Beach, Broome. The festival includes a variety of races including the 10.5km Matso's Dash, the 21.1km Broome Half Marathon and the full 42.2 km Broome International Airport Marathon. Low tide ensures hard-packed sand for this beach running festival. Escape the southern winter and fly up north to run on one of the most amazing beaches in Australia in perfect 'Dry Season' conditions, then stay on to explore beautiful Broome and its local produce. For more information go to www.broomemarathon.com.au Toodyay Arts Trail (27 July) Meander through the rolling green hills of Toodyay, breathe in the fresh country air, marvel at exquisite jewellery, vibrant landscapes, wildflower inspired linocuts, precious pottery and much more from 15 unique artists. Toodyay has a lot to offer, such as Christmas 360, Old Newcastle Gaol Museum, Connors Mill, Coorinja Winery (sensational Ports, Preservative-Free Shiraz), Pellham Lookout, Duidgee Park, The Miniature Railway, the Avon River, Coca Cola Café & Museum, The Space Place Night Sky Observatory, Dawn Atwell Reserve for wildflowers and much more. For more information go to www.toodyay.wa.gov.au

August Avon Descent & Toodyay International Food Festival (3 - 4 August) The Avon Descent is one of Western Australia’s oldest and greatest sporting events and attracts competitors and spectators from throughout Australia and the world. Avon Descenters challenge the Avon and Swan rivers in a variety of paddle and power craft in an exciting two-day time trial over 124 gruelling kilometres from Northam to Bayswater. Spectators can enjoy the action on the water from riverbank events with race commentary, free entertainment and much more to be found at the Avon Descent Family Fun Days in Northam, Toodyay, Belmont and Bayswater. For more information go to www.avondescent.com.au or www.toodyay.wa.gov.au

Taste of Chittering (25 August) Experience all things Chittering in one place on one day - sip local wines and juices, shop at country market stalls, buy some local wildflowers and other local produce such as fresh citrus fruit, jams and chutneys, savour your lunch in the open air and enjoy the free activities. Held at Nesci Estate Wine Farm, it’s a fun day out in the country, without having to travel too far from Perth. For more information go to www.atasteofchittering.com.au Good Food and Wine Show (23 – 25 August) Perth Convention & Exhibition Centre will once again host the Good Food and Wine Show in July with heaps of free samples of food, wine and coffee from over 300 producers, celebrity chefs galore to inspire you with their recipes, tricks and techniques, master classes and demonstrations. There’s always something to see, try and do. It’s a terrific day out for Perth foodies and shoppers. For more information go to www.goodfoodshow.com.au

September IGA Perth Royal Show (28 September - 5 October) The 2019 IGA Perth Royal Show will be held during the spring school holidays. As well as showbags and all the rides and activities of Sideshow Alley, there is almost $1 million of free show entertainment including the highly anticipated IGA Fireworks Spectacular every night at 8pm. With plenty of free animal, food and agricultural experiences, the show is an entertaining and fun family day and night out. For more information go to www.perthroyalshow.com.au

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what’s happening

October Toodyay Agricultural Show (12 October) Make a day of it and experience a country show from 9am to 9pm. Enjoy entertainment, displays and exhibitions of local arts and crafts, and delicious local produce from Toodyay and surrounding districts, concluding with a special fireworks display at 7:30pm, all within an hour or so’s drive from Perth - or you can even get there by train. For more information go to www.toodyay.com or www.toodyayagsociety.com.au UnWined Subiaco (26 - 27 October) Discover, taste and enjoy over 45 wineries and 300 wines in the relaxed and conveniently located garden setting of Market Square Park in Subiaco, just beside the Subiaco train station. Take a picnic lunch or enjoy Perth’s best street food, with live music and complimentary access to the wine and cooking theatres. Sample the wines and purchase bottles of your favourites to take home. For more information go to www.wineandfood.com.au

Farmers' Markets Support local producers and stock up your pantry from your local farmers’ market: Albany Farmers’ Market - Saturdays 8am to noon

Moore River Region Farmers’ Market – Saturdays 8am to noon

Bindoon Farmers’ Market - 4th Saturdays 8:30am to 12:30pm

Mount Claremont Farmers’ Market – Saturdays 7.30 to 11.30am

Boyanup Farmers’ Market – 4th Sundays 8am to noon

Northam Farmers’ Market – 2nd & 4th Saturdays 8.30am to 1pm

Esperance Growers’ Market – Sundays 9am to 11am (winter) 8am to

Palmyra Western Farmers’ Market - Sundays 8am to noon

10am (summer)

Perth City Farm Organic Growers’ Market - Saturdays 8am to noon

Farmers’ Market on Manning – Saturdays 7.30am to12.30pm

Poynter Farmers’ Market - fortnightly Saturdays 9am to noon

Gascoyne Growers’ Market – Saturdays May to October 8am to

Stirling Farmers’ Market - Sundays 7:30am to 11:30am

11.30am

Subi Farmers’ Market - Saturdays 8am to noon

Geraldton-Greenough Farmers’ Market - Saturdays 8am to noon

Toodyay Farmers’ Market – 3rd Sunday 9am to 1pm

Growers Green Farmers’ Market – Sundays 8am to noon

Victoria Park Farmers’ Market - Sundays 8am to noon

Joondalup Growers Market - Saturdays 8am to noon Kalamunda Farmers’ Market - Sundays 8am to noon Kyilla Community Farmers’ Market – Saturdays 8am to noon Manjimup Farmers’ Market - 1st & 3rd Saturdays 8am to 12:30pm Margaret River Farmers’ Market - Saturdays 8am to noon

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To find your nearest market, go to www.farmersmarkets.org.au

For lazy days, sunsets, family and friends

CITY BEACH BAR

179 Challenger Pde, City Beach, Perth Western Australia

www.hamptonscitybeach.com.au facebook.com/hamptonscitybeach instagram.com/hamptonscitybeach

KITCHEN

+61893859588 OPEN 7 DAYS 7am to late

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