Menu Magazine - Issue 36

WA’S GUIDE TO WINING AND DINING • ISSUE 36

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letters to the editor

I

n the previous issue, we asked you to vote for your favourite place to have a black coffee.

We had nearly 200 votes for 29 different venues. Here are your top 10:

My vote goes to Flo Espresso in Aberdeen Street, Perth. These guys really care about the quality of coffee they serve. Also offering a range of cold brew.

BLACK COFFEE

Ben

3. 2 Keys Coffee Boutique – Mount Hawthorn

Mataya SOR – the absolute best. Brewing with Will & Co Coffee espresso, cold brew, Moccamaster filtered. Black on black on black.

4. The Naked Bean – Albany

Natalie

5. Micrology Coffee Roasters – Osborne Park

Hemingway on Hay Street if you wanna fork out for their really speciality stuff. Otherwise, for on the go batch, gotta go for Modus or Wolf Espresso.

1. The Wolf Espresso – Perth 2. Best Wishes Coffee – Fremantle

6. Livid Skate Café – Scarborough 7. Community Coffee Co – Subiaco 8. Hemingway Café – Perth 9. Two Cracks Coffee – Cowaramup

Jeremy

10. The Cool Room Café – Fremantle

My husband and I celebrated the New Year at Mandoon Estate where I read Issue 34 of your amazing magazine (however somebody had torn pages out).

Please keep your letters coming into us at info@menumagazine.com.au as we love hearing from you. In the next issue, we will publish a list of your favourite celebrity chefs, so please write in and let us know who your favourite is and why.

Wolf Espresso in Wolf Lane. Double espresso for the win. Smooth, creamy, the right heart starter for an early morning start. And don’t forget their phenomenal batch brew black coffee. Always a something special, single origin, showcasing great coffee. Round it out with a black cold brew. Fruity, acid free, mouth-watering and delicious. The holy trinity that starts my days whenever I’m in the city.

Laid back vibe, friendly staff, and some great food options to boot. What’s not to love?

I had previously read Issue 33 for the first time while staying at The Rose and Crown Guildford last year. I would now like to subscribe and have attached the subscription form herewith.

Also I wish to enter your competition, but realise with the public holidays this week, my entry may not be received in time via post, although I will still submit by post in case of a miracle or not valid via email – please do not double up on my subscription though!

Your magazine is beautifully presented, featuring so many interesting WA venues, stories and recipes. Well done. Look forward to receiving my very own magazines to enjoy at leisure.

Andrew

Lynda

Having been a coffee drinker all my life and recently becoming lactose intolerant, I found it refreshing to read your story on black coffee. I find them to be so inconsistent when ordering them out. Some are just terrible, so I had just about given up until your article gave me new hope. I was in Albany at the time, so visiting The Naked Bean was a good start.

Crossing my fingers and hoping for a good experience, I ordered their batch brew. Thank you, thank you, thank you! It was smooth, flavoursome and easy to drink. I still get the odd bad one, but I at least know what to ask for now. I also got a box of Micrology cold brew which is great over ice in summer.

I love getting each new issue of Menu Magazine. My wife and I use it to try new places and things. I just wanted to commend you. If not for Menu Magazine, we would never have made the trip to Albany, but Monty’s Leap seemed like the perfect excuse.

My wife hates scallops, but she had a go at the Scallop Ceviche with Blood Oranges and tells all her friends about it. There are so many wonderful surprises in Albany. We will need to go further to Denmark next time.

Erin Having moved on to black coffee myself, I have had the same experience as yourself.

My first very good experience was a batch brew at The Naked Bean so I am glad your experience was as good as mine.

Ed

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Letterbox

Chris Good on you for being adventurous. Trying new things helps to keep your mind active and young. Definitely try Denmark next time.

Ed When I think of my first dining experiences, I always start at Coco’s in South Perth. It was an institution for such a long time and brings up memories of family and friends. My partner and I picked up a copy of your magazine at The Peninsula Hotel just around the corner where we read about Ramble on Swan, so we decided to try something different. What a

lovely way to wind down. Watching the sun set over the river with lovely food and a crisp chardonnay. The staff made the experience an easy one. I think we have a new favourite place to visit.

Bradley After an initial hiccup with prizes, thank you to Menu Magazine, Scott and the suppliers for the collection of lovely gifts presented to myself as part of the subscription competition in Issue 34.

Menu Magazine is a great reference and guide to WA’s hospitality industry. I enjoy reading the restaurant reviews and frequent as many as possible, especially if travelling throughout WA, I always put one or two on my itinerary to try.

I recently travelled through the Barossa Valley, SA and collected a few of The Barossa mag’s on the way. Keep up the good work Menu people, our very own WA magazine is beautifully presented, a great way to advertise and is an interesting read.

Lynda So glad you enjoy our magazine Lynda. We pride ourselves on producing an attractive and interesting read.

Ed May I preface this by saying I am a scientist and do not have a creative bone in my body.

I recently had the opportunity to dine at Wharf Restaurant in Cable Beach and enjoyed a meal that included South Australian chilli mussels and chips, accompanied by a glass of rosé (sorry, I cannot remember the name and they don't have a menu online. it was the house rosé).

The mussels were well-cooked and the chilli added a nice kick. They were fresh and flavourful, making for a satisfying dish. The chips were crispy and paired well with the mussels.

The highlight of my meal was the rosé. It was delicious, with a balanced flavour that complemented the mussels perfectly.

The restaurant had a great atmosphere, with a welcoming and comfortable setting that enhanced the dining experience. The service was excellent, with attentive and friendly staff who made the meal even more enjoyable.

If you're looking for a spot to enjoy fresh seafood with great service and a delightful drink, Wharf Restaurant is worth a visit. Thanks for the tip Scott.

Jane You’re welcome.

Ed

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Celebrating 120 Years of Mangiatorella

I

t is hard to believe that I spent five weeks in Europe and cannot find a single picture of myself eating or drinking anything. I can tell you though that I went all out trying many new things – that is why this issue is a little late.

We had not really had a holiday since 2006 so it was time. There were many highlights, but I decided to focus on Portuguese food, as Portugal is where I spent most of my time. You can read all about my experiences from the amazing to the bizarre, including a Nikita, a beerbased cocktail from the island of Madeira.

Other highlights in this issue include Ava’s piece on matcha tea.

There is a lot on beer too. I followed the Perth Royal Beer Awards while Jeremy dives into the Kolsch beer style and how much beer is really wasted at the tap.

Mangiatorella is a natural mineral water, that is, bottled without chemical or physical treatment as it comes straight from the spring, situated in the woods of the Calabrian Serre Park, in southern Italy, 1,200 meters above sea level and 15 kilometers away from the nearest urban center. Boasts a constant composition throughout the seasons, determined only by its slow subterranean journey of pure rainwater through ancient rocks. Since 1904, when it was bottled for the first time, much research and scientific experimentation have confirmed its beneficial properties.

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

@mangiatorella_au

Leanne looks at where you should buy your wines and what to look out for.

From the last issue, Sarah follows up her feature on what female athletes eat, getting in touch with four local stars to look at what the male of the species dines on.

The Mexican food revolution is here and has been for a while, but I have been in denial until now – have a read on tortillas.

Carmen investigates what it is like to be a professional waiter these days.

We pick up on the winners of the recent Restaurant & Catering Awards, as well as the West Australian Seafood Awards.

I had a chat with Gary Mehigan and Nick Davis shares with us his favourite venues and artists in the café and restaurant scene.

I have to say that it has been a trying time for our industry. Just from the time I was away, I noticed prices had gone up. Some venues are yet to adjust, which is why prices seem all over the shop. I got a cheeseburger from one place for $37 and at another, they had a Tuesday special cheeseburger for $6, and I hardly noticed the difference between them.

Be patient people, things will sort themselves out.

Stay well.

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contents

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

2 4 6 7 8 9

Profiles ELEVATING THE INDIAN CLASSICS (Stonewater Indian Restaurant) ENTER A WORLD OF CULINARY DELIGHTS (Pan Pacific Perth) DAY-TRIPPERS DESTINATION (Exchange Hotel) TIMELESS CHARM & FLAVOUR (Gucce Pizzeria e Cucina Italiana) BREAKFAST, LUNCH & DINNER (That Plant Café) THE HEART OF ITALY (Ischia on Claisbrook) ZUCCHINI ME (Stewart’s Restaurant) DISHES FOR THE NON-CONFORMISTS (Social Manna) ENJOY THE BEST VIEW AT FROTH (Froth Craft Beach) A CARIBBEAN PARADISE IN THE HEART OF PERTH (Baha Poolside Bar & Kitchen)

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

Prizes COMPETITIONS/SUBSCRIPTIONS

24/25

Features MATCHA MADNESS IN WA (Beverages) TAP WASTAGE – THE SILENT TAX ON YOUR PINT (Beer) WHAT IS A KOLSCH? (Beer) CHEERS TO THE BEERS: 2024 PERTH ROYAL BEER AWARDS (Beer) THE IMPORTANCE OF NECTAR OF THE GODS' PROVENANCE (Wine) NUTRITION TIPS FROM MALE ATHLETES: ACHIEVING OPTIMAL HEALTH (Health) HISTORY OF THE TORTILLA (Food) WAITER, THERE'S A FLY IN MY SOUP (Industry) UMA RESTAURANT AWARDED RESTAURANT OF THE YEAR (Awards) WA SEAFOOD INDUSTRY AWARDS (Awards) A PORTUGESE FLAVOUR SAFARI (Travel) GARY MEHIGAN LOVES TRUFFLES (Celebrity Chef)

26/27 28/29 30/31 32/33 34/35 36-38 40/41 42/43 44/45 46/47 48/49 50-52

Columns MOHAN MASS (Cover Recipe) WAGE COMPLIANCE IN THE HOSPITALITY INDUSTRY (Legal Column) ADVANTAGES OF ORGANIC FOOD (Health Column) HOW TO HOST A WEATHER-BEATING EVENT (Catering Column) ATTENTION TO DETAIL (Kitchen Tips Column) WINTER VEGETABLE PANACHE WITH QUAIL EGGS (Fresh Produce Column) PETROL STATIONS – MORE THAN JUST FILLING UP THE CAR (Industry Column) CITRUS SEASON IS HERE (ECO Column)

Cover Picture Stonewater Indian Restaurant Profile pages: 10/11 Recipe: 56 Bite size pics pages: 70-74 Photography: Scott Arnold-Eyers

56 57 58 59 60 61 62 63

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

Entertainment LOCAL MUSIC AND LOCAL HAUNTS (Music) 66/67 BOOKS FOR COOKS (Book Reviews) 68/69 BITE SIZE LISTINGS 70-75 CUISINE & LOCATION GUIDE 76 MAP 77 WHAT’S ON YOUR PLATE? (What’s Happening) 78-80

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Publisher Scott Arnold-Eyers Sub Editor Leanne Casellas Proofreader Regina Barnett Menu Writers Scott Arnold-Eyers, Ava Berryman, Leanne Casellas, Earl Cole, Chef Elance Fernando, Brian Garcia, Georgina Goss, Clint Gurney, Araluen Hagan, Carmen Jenner, Simon Naber, Chris O’Halloran, Jeremy Sambrooks, Sarah Schmitt, Derek Smith, Chef Karl Supat, Kate Walawski Design Cam Allen Design Legal & Finance Manager Dianne Arnold-Eyers Contributing Photography Cam Allen, Ryan Ammon, Scott Arnold-Eyers, Chef Sooveer Baichoo, Duncan Barnes, Laurie Benson, Jack Constantine, Sebi Conte, Nuno Correia, Fiona Davis, Nik Gall, Clint Gurney, Araluen Hagan, Stephen Heath, Kate Johnson, Paul Kane, Tori Lill, Simon Naber, Jan Nyka, Quentin Phillips, Lauren Plati, Kat Sambrooks, Hannah Selbie, Alejandra Villa, Karen Weston, Jaye Yates Web Designer Paul Bui Web Administrator Dianne Arnold-Eyers Sales and Marketing Scott Arnold-Eyers 0403 344 143 Menu Magazine is proudly published by Eyers RockET ABN 50 880 398 494 Address: P.O.Box 62, Scarborough WA 6922 Phone: (08) 9430 6007 Web: www.menumagazine.com.au | www.digital.menumagazine.com.au Email: info@menumagazine.com.au Menu Magazine Printed by Scott Print Distributed to selected independent supermarkets, newsagencies (through Wrap Away Distribution), as well as selected bars, cafés, restaurants and hotels throughout Western Australia.

Menu Magazine is published bi-annually. To subscribe, head to page 25.

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

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

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contributors

Menu People E

njoying good food has always been one of my greatest joys in life. Good does not have to mean fancy either, although it has to be said that a well thought-out and expertly balanced and presented fine-dining degustation menu is an absolute delight.

Equally, so is an authentic street food encounter immersed in the sights, sounds and smells of its origin country as I had the pleasure of experiencing earlier this year in Vietnam. The fresh herbs and perfectly proportioned spices elevated the experience to one of sheer ecstasy…cue smacking lips and odd looks from the locals. One of the finest accompaniments to fine food, is a fine wine to create a divine ambrosial intersection titillating the senses of the most ardent bacchanalian feaster. In this edition of Menu Magazine, I look at the importance of provenance when buying wine.

Leanne Casellas In this Issue of Menu Magazine, I was privileged to experience the passion that Chef Elance Fernando of Stonewater Indian Restaurant exudes in heightening regional Indian dishes using modern cooking techniques and presentation. Also, a big thank you to the great staff at Pan Pacific Hotel for sharing their knowledge of Peruvian food while enjoying its three outstanding dining venues. The exceptional food, wine and pisco sours encouraged me to bring some friends back a week later to prolong the enjoyment.

Now that the colder months are upon us, I will be jumping in the car and venturing into our stunning South West. Occasional sun, some rain, the world class surf at Prevelly, wood fires, Willyabrup cabernets, Margaret River chardonnays, truffles, cheeses and stunning artisan foods. Magic.

Chris O’Halloran There is nothing I love more than tasting delicious food, so writing for Menu Magazine is a job I really enjoy. This issue I got to try the Caribbean flavours of Baha Poolside Bar & Kitchen and the beer-friendly food at Froth Craft Beach. A favourite pastime is going out for lunch with friends, which in the last six months has included meals at Mia Cucina (Italian), Emperor’s Kitchen (Chinese), The Breakwater (Australian), Bollywood (Indian), Koba (Asian Fusion) and Ben Tre (Vietnamese) - a very cosmopolitan mix of cuisines.

Georgina Goss I have been doing plenty of ‘research’ for another beer style article – this time sampling an array of local and imported Kolsch. While Kolsch may seem like a fairly safe and entry-level beer choice, it is also deceptively complex. Drinking Kolsch in Cologne has become a new addition to my bucket list. I

also caught up with Chef Rob Nixon, who is still in Kelmscott, having moved a few metres down the road to That Plant Café. While the café has always offered good vibes and great coffee, now it is also plating up some seriously good food. I am a sucker for a good burger and can report that The Nicko Burger, Nixon’s take on a re-constructed Big Mac, is worth going out of your way for.

Jeremy Sambrooks I have had the good fortune to enjoy meals at some of Perth’s loveliest restaurants in recent months. A date night with my husband at Fleur allowed us to sample the new menu created by Head Chef, Logan Place, in collaboration with Parker Group’s Head of Culinary, Brendan Pratt. It is intelligent, elegant and well-considered, the service outstanding and the space is sleek and intimate. I highly recommend it.

For something a little different, Ascua Woodfire Grill on King Street opposite His Majesty’s Theatre is also extraordinary. Aside from the beautiful smokiness of wood-fired food, the theatre of the kitchen and intimate dining space make it a wonderful evening out. And for something cheap and cheerful, Trang’s Café & Noodle House in Girrawheen is so good, you must go early to avoid joining the enormous queue.

Sarah Schmitt In June, I returned to Sarawak’s steamy rainforest for the Rainforest World Music Festival. I managed to avoid any show-stopping scorpion encounters this time around. Instead, in between the incredible acts, I sampled some tasty local delicacies such as fern leaf salad, likened to asparagus and bamboo chicken, known as Ayam Pansuh, where chicken pieces are steamed in a bamboo stalk. I may have also snuck in a couple of cheeky cocktails, too, as pictured. In January, I joined an 8-night cruise along the Mekong from Cambodia to Vietnam with CF Mekong Cruises and as a novice cruiser, I think I might now be converted, if only for the moveable feast of Cambodian and Vietnamese classics.

Carmen Jenner As I am currently completing my last semester at university, any excuse to go out for dinner these days, I take it. Especially during these winter months, where my summer personality is definitely not thriving. I have been thoroughly enjoying a comforting bowl of pasta at a nice place in the city, or a cosy cup of chai at a quaint café. But my favourite food to enjoy during this cold stint we are having is a hot bowl of ramen and as I am planning to travel to Japan after I finish my studies, I am particularly excited for all the ramen to come.

Ava Berryman

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out and about

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polly & the people

Message from the Hon Rita Saffioti MLA Deputy Premier

Minister for Tourism Welcome to Western Australia and the 36th edition of Menu Magazine

M

enu Magazine has been sharing Western Australia’s thriving hospitality scene to both locals and visitors for nearly 20 years, across 36 editions. It is a showcase of the best restaurants, cafés, bars, breweries and food experiences across the State.

hall, beer garden, café with retractable roof.

Perth’s port city Fremantle has continued its surge of charming new venues with Shirleys, H&C Urban Winery and Aunty Lucy’s Cakery, all opening opposite King's Square, on the eastern end of High Street.

2024 is an exciting year for culinary tourism in Western Australia. Perth’s vibrant culinary scene recently welcomed a new destination dining operator in South Cottesloe, with Gibney drawing wide acclaim for its sophisticated service, stylish interior and iconic Indian Ocean sunset. The highly anticipated Yagan Square redevelopment also opened in the heart of Perth, with mega hospitality venue ‘Stories’ unveiling eight venues across five storeys, including the modern Asianinspired Karla, Middle Eastern-Mediterranean fusion at Ugly Baby, Italian at Alba and secret bar The Fat Controller. There is also a beer

In regional Western Australia, Pair’d will take place in the Margaret River region from 1417 November – a vibrant new homegrown festival showcasing the best of the region’s food and wine offerings, paired with music.

Pair’d will feature a series of premium events in iconic Margaret River destinations and wineries, as well as collaborations with some of the region’s world-renowned chefs, winemakers and sommeliers. Another mustdo event in Western Australia is the ‘Lost & Found Festival’ (10 to 13 October)

in wine country, whether it be the Swan Valley, Great Southern, Margaret River or one of the State’s other remarkable wine regions.

Enjoy this edition of Menu Magazine. There are so many amazing places in Western Australia to visit at this time of year.

HON RITA SAFIOTTI MLA DEPUTY PREMIER MINISTER FOR TOURISM

As we transition into Spring, it is a perfect time to experience the flourishing vineyards

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profile

A

s you make your way through the doors at Stonewater Indian Restaurant, first impressions are style, elegance, spaciousness and refinement – this is not your typical neighbourhood Indian restaurant. Pristine, crisp white linen napkins adorn the tables and friendly, professional wait staff show you to your seat where very comfortable leather seats await. You glance around and note the extensive bar with seating and a mezzanine level offering a different dining experience leaving you anticipating something special.

Elevating the Indian classics

At Stonewater, chef and restauranteur, Elance Fernando offers something different to his other restaurants: Copper Chimney in South Fremantle, Parivaar in Thornlie and Lume in Northam. Drawing on his vast experience working in 5-star restaurants in Mumbai, Sydney and Crown Perth, Fernando strives to stay true to authentic regional Indian flavours. The dining experience is elevated using selective modern cooking techniques to maximise flavour, while presenting dishes that are also a feast for the eyes.

Unlike many other Indian restaurants in Perth, you will not find an exhaustive menu at Stonewater. Instead, it is a well-considered selection of dishes from all the food regions in India, where the various cuisines are heavily influenced by the country’s diverse religious and cultural practices, history, climate, conquerors and trading partners. Elance explains that he places gentle emphasis on dishes he grew up with from coastal Southern India and endeavours to use high quality local ingredients. As with the food menu, the wine list offers a good selection with a noticeable preference towards Western Australia’s diverse wine growing regions.

The first dish we tried was Lasooni Prawns.

The prawns were fresh with a turmeric and garlic driven creamy spice marinade with good caramelisation from the tandoor oven.

The dish was served with a duo of mint and beetroot purées, with lightly pickled and sweetened cucumber. Matched to the dish was a 2022 Talisman Arida Rosé from the Ferguson Valley. This lightly textured wine

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offered a hint of strawberry notes with light citrus acid complimenting the seafood.

Next, we tried the Chicken Tikka Skewers.

The plating was outstanding, perfectly highlighting the chef’s aim to present dishes that feed the eyes as well as the palate.

Presented on a black plate framed by pea sprouts, the centrepiece single brass skewer

profile AT STONEWATER, CHEF AND RESTAURANTEUR, ELANCE FERNANDO OFFERS SOMETHING DIFFERENT TO HIS OTHER RESTAURANTS: COPPER CHIMNEY IN SOUTH FREMANTLE, PARIVAAR IN THORNLIE, AND LUME IN NORTHAM. earthiness of the lamb. This classic Southern Rhone Provence style blend is medium bodied with aromatic dark berries, spearmint, spice and white pepper.

The next dish was Mohin Mass Chicken from Rajasthan in North Western India; tender drumsticks with flesh falling off the bone, served in a Persian-influenced creamy cashew and almond based gravy flavoured with butter, turmeric, ginger, garlic and dried fenugreek leaf. Elance described it as a version of butter chicken without the tomato paste. The dish was paired with a 2022 Talisman Chardonnay Gabrielle blend from the Ferguson Valley in WA. The rich, creamy mouthfeel to the wine, its good length and balance, and light citrus acid finish with a hint of smoky oak, provided another great pairing.

was loaded with generous portions of smoky, spicy and tender chicken breast straight from the tandoor oven. The dish was presented with eye-popping splashes of colour from its accompanying purées. It was paired with a 2023 Rocky Gully Riesling from Frankland River whose superb balance offered a slightly floral nose, white peach and lemon nuances, with some delicate spice to enhance the chicken’s smoky flavours.

Our third dish, Grilled Masala Lamb Chops was flavoured with the chef’s own cumindriven masala spice mix. The tender French lamb cutlets were cooked to perfection with good caramelisation and served with a mint purée, green peas, tomato confit and pickled cucumber. A 2022 Willow Bridge Estate Grenache, Shiraz and Mataro from the Geographe Region in Western Australia was a great match for the spiced, lightly charred

The cheesecake is served with mango purée, sun-dried blackberries, strawberry cream and more gulab jamun on pistachio crumbs. This dish was matched with multi-award winning 2015 Trentham Estate Reserve Noble Taminga Botrytis from the Mildura/Murray Darling wine region in Victoria. Like the dessert, this indulgent dessert wine had a textured palate, featuring sweet rich honey with a light citrus acid finish. This choice rounded out a stunning exercise in pairing Indian dishes with wine.

Our stomachs sated, we finished our dining journey with a cup of smooth, but strong Indian filtered coffee with a 30% chicory content this is not for the faint-hearted.

When you ask successful chefs about their influences or inspirations, most will quote senior chefs they have been mentored by, parents or grandparents, but Elance is a deeply spiritual man who cites the Lord Jesus Christ as his inspiration. He believes he was bestowed with a gift to cook and to bring joy to others through cooking.

On weekends, Stonewater offers a special brunch menu between 9am and midday, followed by an Indian High Tea from midday to 4pm. They also cater for private events, business groups, engagements and birthdays having catered for up to 2,000 people.

By Chris O’Halloran

Chef Elance treated us to something that is about to be introduced to the menu, a traditional Lamb Bone Paya Soup served with a hopper, otherwise known as an appam, a lacy curved pancake with a spongy centre where eating with your hands is enthusiastically encouraged. A delicious hearty soup full of flavour. Simply pour the soup into the hopper and rip apart with your hands and scoop up the soup straight into your mouth. No cutlery required. Look out for the addition of a Paya Soup banquet featuring six different flavoured soups served as brunch on weekends.

We then moved onto dessert, chef’s own Gulab Jamun Cheesecake. A classic creamy indulgent cheesecake on a biscuit base combined with the traditional Indian dessert, gulab jamun. Milky, spongy dough balls flavoured with ground cardamom and pistachios soaked in rose water syrup are portioned and baked into the cheesecake.

Stonewater Indian Restaurant G4 & 5, 893 Canning Highway, Mount Pleasant Tel: (08) 6111 4627 www.stonewaterristorante.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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profile

Enter a world of culinary delights S

ituated on Adelaide Terrace, the Pan Pacific Perth Hotel offers so much more than accommodation and a place for guests to have breakfast. To the right past reception on the ground floor, you enter a world of culinary delights and entertainment. Directly in front of you is one of Perth’s best wine bars, Más Vino; to your left, the award-winning Peruvian-themed restaurant UMA; and to your right is the Hill Street Sports Bar offering highend pub food and multiple screens featuring a choice of sporting entertainment. Added to these options is a variety of regularly curated gastronomic events that will delight the most discerning palate.

MÁS VINO WINE BAR Entering Más Vino, you will note the elegant décor and subdued lighting, various seating options from intimate seating for couples, to more expansive seating arrangements for groups and of course, the beckoning bar.

Más Vino offers a comprehensive wine list boasting quality local and international wines together with tapas plates, charcuterie and dining boards.

From the food menu we chose three dishes.

The first was Langostinos, or Spanish for prawns, which featured two extra-large Shark Bay tiger prawn skewers served on a vivid orange pumpkin bisque. The prawns were fresh and lightly seared while the bisque was spicy with good heat. Jamon serrano crumbs lent an extra savoury note, while a scattering of colourful flower petals added to the eye appeal.

From the Boards menu we tried the simply called 1 Meat + 1 Cheese with Jamon Serrano Bodega and celebrated local Suzette Cheese from Halls Family Dairy in Wokalup. The cured ham was delicately savoury and lightly salty.

This paired very well with the indulgently creamy, slightly tart, smoky soft cheese. It came with crispy lavosh, tomato salsa, slices of focaccia, a variety of warmed salty olives, locally produced Postcode Honeycomb,

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caramelised balsamic onion relish and mixed honeyed nuts. This was paired with 2022 Wills Domain Eightfold Cabernet Sauvignon, featuring solid tannins to match the rich flavours of the food, luscious dark fruit and lingering mint-like warmth.

We finished with a dessert, Cupula de Chocolate. The chocolate mousse dome was dusted with cocoa and made using rich 72% cocoa content Belgium chocolate. The slight bitter notes were balanced by the sugary rosemary dulce de leche or caramel, served on feuilletine which added a crunchy textural contrast to the soft mousse. The dish was finished with quinoa pistachio soil and berries, strawberries, raspberries and blueberries, providing some earthy crunch and sweet freshness.

Looking for something different to tantalise your tastebuds? Más Vino hosts a variety of events to elevate your dining experience.

Past events have included A Tale of the Forest pairing aged whisky with truffles and Meet the Winemaker with Craig Grafton of Ferngrove Wines.

We took the opportunity to experience one of these curated events during our visit. Partnering with the Swan Valley’s Sin Gin Distillery, the Gin Masterclass featured cocktails created to showcase the awardwinning gins and gin tastings, paired with

canapes and grazing boards. The event was co-hosted by Sin Gin General Manager, Tess Crake and Restaurant Manager, Ivo Lorenz.

The event got off to a great start with Gincello Spiced Pineapple Spritz on arrival. Guests then enjoyed the pairings of Perth Pink Gin with Cured Snapper, lemon oil, plum salsa, chicha morada dressing and sweet potato crisps; Greed Gin with Citric cured salmon, turmeric emulsion, seeded quinoa crumb and Sloe Gin with Sous-vide duck breast, blueberry gastrique sauce and kumara purée. Sin Gin’s Sloe Gin was awarded Champion Liqueur and a Gold Medal at the 2023 Perth Royal Distilled Spirit Awards. The highly enjoyable fun-filled evening finished with a Coffee Gincello Old Fashioned with petit fours. This masterclass was outstanding value at only $65 per person.

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MA Restaurant showcases Peruvian cuisine and culture; from the tiled floors and greenery to the menu featuring some of the ingredients and cooking techniques that Peru has bought to the world; think ceviche, quinoa and pisco cocktails among others.

And no South American cuisine is complete without meat as I gaze longingly at the dry aging meat cabinet displaying various cuts of quality beef and fish.

Adding to the atmosphere, an Amazonian rain forest motif adorns the long wall. Sous Chef Javiera Gomez, with a smile on her face, tells me there is a quokka hidden in the forest and challenges me to find it. I locate it but it looks suspiciously like a capybara. You get the impression that UMA, while taking their food very seriously, is warm and welcoming.

The first dish we tried was Executive Chef Xerxes Bodhanwala’s signature dish, Pulpo a la Piedra, which translates to octopus on the stone. The fresh XL Fremantle octopus is braised first in its own stock, chillies, confit garlic and onions until tender. It is then marinaded in miso and soy and grilled on a hot stone plate to achieve a toasty caramelisation.

The accompanying potato purée provided a background depth, while the dehydrated olive emulsion added a salty richness. The dish was dressed in a zesty red capsicum and onion salsa.

The next dish was Tiradito de Conchas; scallops brined in kaffir lime and then slow poached before slicing into thin discs. This attractive dish was topped with rings of beetroot pickled shallots. A creamy avocado, coconut and ginger purée added balance to the tart flavours of the scallops and pickled shallots, with jamon crumbs adding a salty savoury note.

The Peruvian-derived Pisco Sour cocktail was a perfect accompaniment to the seafood dishes which UMA claim are the best in Perth.

HILL STREET SPORTS BAR AND RESTAURANT

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ill Street Sports Bar offers everything that

with hasselback potato, charred broccolini

you would expect from a sports bar: big

and garlic butter. Wash this down with a good

screens to watch your favourite sport, seating designed for sports watching or catching up with friends, and a good selection of beers on tap, cocktails or your beverage of choice. What you do not expect is the quality and variety of the food. Sure, you can get a fantastic chicken parmigiana, burger or pizza however, as Head Chef Han Moon suggests, why not try one of the venue’s most popular signature dishes,

larger or pilsner.

Pan Pacific Perth is a gateway to a gastronomic wonderland offering a myriad of dining options, culinary events and entertainment. Why not take advantage of the accommodation options and enjoy a leisurely sleep-in the next day.

By Chris O’Halloran

a tender char-grilled striploin grass-fed beef topped with zingy chimichurri sauce, served

Pan Pacific Perth 207 Adelaide Terrace, Perth Tel: (08) 9224 7777 www.panpacific.com

PAN PACIFIC PERTH

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

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profile THE STUNNING NEW VENUE BOASTS THREE BARS FEATURING BEERS FROM LITTLE CREATURES, LOCALLY PRODUCED WINES, AND OTHER BEVERAGES. closed in 2008, a number of commercial proposals were entertained after being purchased by the Shire of Murray in 2012, but none stuck, until the Shire’s plans began to fall into place in 2020 when a redevelopment plan finally took root with the impetus of Federal assistance from the Building Better Regions Fund.

The Exchange Hotel has now been lovingly restored, capitalising on its rural charm, while developing innovative and interesting spaces to cater for its 650-person licence, from intimate booths in converted accommodation spaces, to a riverside amphitheatre to host live music with a capacity of 1500. Kicking off their first summer programme is the Ultimate 80s live music event under the stars in the amphitheatre on Saturday 30 November, featuring four bands that will celebrate the era in style on the picturesque banks of the Murray River in the centre of town. Check their website to keep apprised of their programme of events both inside and out.

Another event to look out for is the Peel Producers’ 3-course long table dinner, which will showcase the region’s finest on 22 March 2025 in the adjacent Town Square. There will be live music and dancing at this Ovis Community Services event raising funds for family and domestic violence support in the Peel Region.

Day-Trippers Destination

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he next venture for proprietors Karl and Janine Bullers, who also run successful Fremantle-based hostelries, the National Hotel and the Old Courthouse, is Pinjarra’s recently rejuvenated and re-opened Exchange Hotel.

The couple’s overriding objective for the project was to preserve the heritage of the building, while injecting the benefits of stateof-the-art facilities across its sprawling spaces, one of which is a large, terraced beer garden overlooking the river.

Karl and Janine, who have won Heritage Awards for their two Fremantle establishments, have bestowed their magic upon this grand dame of Pinjarra, originally built in 1871. Their latest venture is breathing new life into the oldest remaining hotel in the Peel Region.

“We’ve never felt so welcomed into a community,” said Karl. “We count ourselves lucky to have had so much support and goodwill.”

The extensive $10m refurbishment has seen the establishment transformed into a modern hospitality venue. Since its doors were last

The stunning new venue boasts three bars featuring beers from Little Creatures, locally produced wines and other beverages. There is also a gin and vodka distillery where they are having lots of fun experimenting with local botanicals.

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On to the all-important food. Key elements of the menu are sourced regionally to honour local produce with a modern Australian twist on pub classics and comfort food executed with panache.

piping hot onion rings cooked to perfection.

The clean finish of the 2021 Fraser Gallop Cabernet Sauvignon that it was paired with, provided a welcome contrast to the richness of this substantial dish.

My dining companion and I had the pleasure of being treated to five delectable samples from the establishment’s brand spanking new menu, which will be continually updated and available online. The serving sizes were hearty and the flavours well thought through.

The crème brûlée with which we completed our indulgence was brilliantly executed, with the requisite topping of a thin layer of hardened caramelised sugar belying the smooth creaminess of the French vanilla custard below. The inspired bespoke touches to this timeless dessert were molasses and cardamom, a sprinkling of oaty clusters adding some additional crunch, the tartness of fresh raspberries and, a rhubarb compote.

We started with vegan bao buns which perplexed us a little when trying to work out what the very tasty meat component was.

We were not expecting to have the vegan version tested out on us, so were surprised to discover it was barbecued pulled jack fruit that was wrapped up in the wonderfully cushiony generous three-bun serve. The piquancy of these little babies made you sit up and listen, with a dousing in zesty fresh lime juice tempering the heat of the fresh chillies, while enhancing the delicious layers of spiciness. Teamed with a local craft beer, these went down extremely well.

The Exchange steak sandwich was one of the best I have ever eaten. From its supremely light and crunchy sourdough casing to the deliciously smoky tender sirloin, this steak sarnie was a winner. It looked good and tasted even better. The distinctive chargrilled flavour was further complemented by maple candied bacon, Swiss cheese and a slathering of tomato chutney and Béarnaise sauce with some wonderfully peppery rocket to provide a crisp contrast. This was accompanied by

perfectly golden chips with a little pot of their delicious house-made Béarnaise sauce. I am salivating just from conjuring up the memory.

The 2021 Leeuwin Estate Siblings Margaret River Shiraz we washed the sarnie down with is described as ‘plush and luscious, with buoyant acidity’. For my palate, I prefer less tannins and a bigger and more robust shiraz, however, I have to admit that it did work extremely well with the sandwich.

My favourite dish of the day was the Spring Valley Lamb Rendang – robust, tender and just bursting with flavour as a good rendang should be, with a wonderfully zingy side of pickled veggies acting as the perfect foil to the richness of the meat, again with lashings of fresh lime.

Two locally sourced flavoursome garlic and herb beef bangers atop a bed of creamy mashed potato in their Bangers n Mash was up next. Served with the classic accompaniments of peas and a rich onion gravy, with the added dimensions of flash fried crispy fresh parsley and some spicy chutney, crowned by three

Conveniently just over an hour south of Perth, the Exchange Hotel caters for not only the lucky local populace, but day-trippers as well. We advise you to check it out before the hordes get wind of it. Why? Because the preopening tastings we were privy to demonstrate a gourmet take on pub classics that are also reasonably priced. The Exchange Hotel’s broad-spectrum appeal, from young families to corporate entertainment facilities, has ideally positioned it to be a destination in itself.

It is the jewel in the crown of a regional gem.

By Leanne Casellas The Exchange Hotels new fit out includes kitchens and bars provided by Kitchen Products utilizing premium equipment manufactured and supported by Moffat.

Exchange Hotel 14 George Street, Pinjarra Tel: (08) 9563 7000 www.exchangehotel.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Timeless Charm & Flavour G

ucce Pizzeria e Cucina Italiana has been a local favourite for many years. Nestled in Ardross Street, Applecross’ bustling main shopping precinct, it is casually elegant with a warm and cosy atmosphere. Whether for a casual lunch or a business meeting, everyone is made to feel welcome.

If you have come to appreciate the stability that a local spot like this brings to the neighbourhood, you have got nothing to fear.

Gucce has lots of charm and appeal. With chefs, Angelo Mamode and David Pope at the helm in the kitchen, you are in safe hands.

Head chef Mamode ensures each dish showcases the freshness and quality of ingredients. The servings are still generous so, you will enjoy overfilled plates of pasta, Mediterranean-style hearty meals and, of course, woodfired pizzas.

We began our lunch with the Goats Cheese Salad with rocket, Italian goat cheese, beetroot and sultanas, drizzled with a balsamic glaze. The flavours are classic, which are not necessarily the secret to success for a simple salad. In this case, the freshness of each ingredient made the flavours really pop

IF YOU’VE COME TO APPRECIATE THE STABILITY THAT A LOCAL SPOT LIKE THIS BRINGS TO THE NEIGHBOURHOOD, YOU’VE GOT NOTHING TO FEAR. GUCCE HAS LOTS OF CHARM AND APPEAL. – the peppery rocket was cool and crisp and the goat cheese so soft and fresh it tasted as though it had been churned just that morning.

This was a great start to the meal.

The Barramundi is a popular dish on the menu.

The fish was flaky and skin crispy, served with panzanella salad, heirloom cherry tomatoes and fennel, drizzled with an old-style mustard and saffron sauce. The portion size was generous and every mouthful satisfactory, with enough of every component available on the fork for a full flavour experience.

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The crispy croutons soaked up the juices and sauce adding a gorgeous little pop of flavour in your mouth. The mustard sauce was a delicate balance between the earthy flavour of mustard and high floral notes of saffron. The sauce was perhaps my favourite component of the dish.

The wine we enjoyed during this lunchtime experience was a 2022 La Villa Pinot Grigio.

This gentle Italian white wine from the Veneto region in Northern Italy was beautifully floral with notes of pear and flavours of green apple

profile and zesty citrus. It was not overpowering, it simply complemented the flavours of each dish. I enjoyed this wine throughout and in particular, the floral complement highlighted the saffron in the barramundi dish, making it an especially clever choice.

The slow-cooked brisket is the hearty and satisfying dish you are looking for on a cold Winter’s day. Served with sweet potato hash, broccolini, pomegranate molasses and finished with a shiraz jus, the brisket was tender and rich with flavour, a nicely balanced combination against the gentleness of the sweet potato. There is also plenty of jus to be soaked up in your hash. We enjoyed this dish with a glass of 2022 Monte Guelfo Chianti.

This wine offered a lovely robust flavour, nicely balanced and a great match with this dish.

The Linguine al Vongole surprised me.

Visually stunning with a giant prawn displayed in all its glory on top of the bed of soft, silky, creamy linguine, little clams and salty olives dotted throughout added extra juicy hits of flavour. Roasted garlic threaded delicately through the dish. All the components came together creating rich flavour and understated elegance without being overpowering. This was easily the best dish of the day for me. It is wonderful comfort food and the fruity flavours of the Pinot Grigio highlighted the creaminess of the dish, making it a lovely combination.

One of the menu items Gucce is known for is its woodfired pizzas, so it was fitting we were served one of their best sellers. The Gucce Super Pizza is made with a soft fluffy dough and generously topped with pomodoro (tomato), mozzarella, mushrooms, leg ham, cacciatore sausage, capsicum, artichoke and olives. These traditional flavours of Italy are naturally rich in flavour making it sweet, savoury, salty and delicious.

To end our meal, we were served a classic, creamy Tiramisu, which provided the perfect sweet finish to a thoroughly satisfying dining experience. It was delicate and not too rich making me crave the next mouthful.

Gucce Pizzeria e Cucina Italiana continues to be a beloved fixture in Applecross, seamlessly blending traditional Italian flavours with a welcoming and cosy atmosphere. The new

ownership has preserved the charm and quality that locals have come to adore.

The restaurant prides itself in offering an ‘ultimate dining experience like no other’ and as an event specialist offering a range of options designed to impress, making your celebratory occasion a success, whether it be a special birthday or a corporate function.

With doors open every day for lunch and dinner, Gucce Pizzeria e Cucina Italiana remains a staple in the community, promising consistent quality and an inviting atmosphere that makes every visit special. And it allows BYO wine Mondays to Wednesdays.

By Sarah Schmitt

Gucce Pizzeria e Cucina Italiana 36 Ardross Street, Applecross Tel: (08) 6107 2484 www.gucce.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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THE CAFE USES COFFEE BEANS FROM RUBRA – THEY HAVE THEIR OWN CUSTOM BLEND WHICH HAS BEEN ENTERED IN THE GOLDEN BEAN AWARDS.

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hat Plant Cafe opened its doors in January 2023 and has since been doing a roaring trade. The owners are two young men: Ben Cross, a pastry chef, plant afficionado and former Bakers Delight franchisee, and Josh Ryan, a bartender with a Bachelor’s degree in Equine Science who worked in the mines as a blast hole driller before relocating to Perth.

Cross started the business in 2020 during the pandemic under the name Foliage and Coffee Co. at a smaller venue just down the road from their current location. Ryan started helping at the café in between his swings before leaving the mines to join the business.

Executive Chef Rob Nixon joined the team in March 2024 and three months later, That Plant Cafe opened a second venue in North Fremantle.

The Kelmscott location is situated near Albany Highway and next door to a 24-hour gym, with which it shares a carpark. The venue has an airy and inviting ambience. Its high ceilings have been painted black and there are plants everywhere, some of which are for sale. At the front of the café is a small retail section selling handmade crafts, sauces, confectionery, knick-knacks, pots and of course, plants.

The café uses coffee beans from Rubra and have their own custom blend which has been entered in the Golden Bean awards. Having enjoyed their coffee a few times, I can attest to its excellence.

Breakfast, Lunch & Dinner We decided to order from both the breakfast and lunch menus, both of which are available from opening to 2:30pm. Keeping it simple, we started with Bacon and Eggs and opted to have them scrambled. Free range eggs were cooked whole in a cold saucepan before being enriched with butter and cooked to a soft, custardy scramble, seasoned with flaky Maldon salt and served on toasted ciabatta.

The shortcut bacon had been cooked until dark and crisp, providing a textural counterpoint to the lushness of the eggs.

Moving onto the lunch menu, our next dish was a Thai Beef Salad. Omugi Beef porterhouse had been cooked rare, thinly sliced and was served with lettuce, carrot and red onion tossed in a house-made Thai dressing that was sweet, sour and slightly spicy. Crushed peanuts and crispy shallots provided welcome crunch and savoury notes, though the star of the dish was undoubtedly the beef, which was melt-in-the-mouth tender and full of flavour.

Next was the Nicko Burger, the chef’s take on a reverse-engineered Big Mac. A single, thick Angus beef patty had been made in-house, cooked in olive oil and butter and served on

a sesame seed potato bun with shredded lettuce, sweet pickles, Jarlsberg cheese and special sauce. The beef had been wellcooked with no pink in the centre, yet was still extremely tender and juicy. The burger came with a generous serve of pale golden chips that were satisfyingly crispy and wellseasoned.

For dessert, we returned to the breakfast menu, ordering the special Crème Brulée French Toast. Tender brioche French Toast was served with thick pastry cream (like you would find in a vanilla slice), topped with cinnamon sugar and blow-torched for a crispy, crackling top. It was served with fresh strawberries, blueberries and a mixed berry compote, which provided acidity to balance the sweetness.

That Plant Cafe Kelmscott is open from 6am to 4pm weekdays and 8am to 4pm on weekends, with dinner service starting at 5:30pm Wednesday to Saturday. This rapidly growing business is truly a local success story and judging by the quality of their coffee and food, that success has been well-earned.

By Jeremy Sambrooks

That Plant Cafe 2 Page Road, Kelmscott Ph: (08) 6192 0109 www.thatplantcafe.com Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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The heart of Italy

berry notes, which perfectly balanced the richness of this dish.

The final dish of the day was also our best The Capretto; slow-cooked baby goat with vegetables, herbs, white wine and roasted potatoes is everything a provincial Italian stew should be. The flavours worked in perfect harmony with a light and fragrant sauce infused with the flavours of each ingredient.

The perfectly cooked goat fell off the bone.

Again, the Vallone red wine made a wonderful match with all those flavours of Italy creating a wonderful story.

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ebi Conte is known around town for his authentic Italian food, with an earlier iteration of the Ischia Ristorante on Beaufort Street, Highgate becoming a mainstay of the Perth food scene.

Today, he welcomes you to Ischia on Claisebrook. Come on in to collect your takeout, or better still, sit and spend a moment enjoying beautifully created Italian fare while you catch up with friends.

The floor to ceiling windows of the restaurant frontage creates the welcoming ambience I love in a space. Warm sunlight streamed in across two gentlemen enjoying lunch. Their comfort spoke of the community here and as I observed their animated conversation over a beer, I felt I could be in a small Italian village.

We started our lunch with the Arancini filled with oozing mozzarella and spicy arrabiata sauce spilling out as we bit through its crispy coating; they were glorious. Rich in flavour, the combination of crispy and soft, oozy textures is always exciting. I really enjoyed how the spicy hit added a depth to the taste experience of this dish.

We enjoyed a 2022 Pasqua Pinot Grigio delle Venezie with this starter. Its floral nose with

fruity notes of apple and pear offers freshness with excellent balance.

Ischia on Claisebrook is walking distance from the train station and HBF stadium, where Perth Glory and the Rugby are main fixtures making it the perfect place to drop by for a quick meal or pizza, on your way to a game.

But do not make that the reason to visit. Its genuine hospitality and generous hours of operation; from midday to 10pm seven days a week, make this is a wonderful place to enjoy time with friends and family.

By Sarah Schmitt

Next up was one of the restaurant’s most popular pizzas. The Tartufo is one of their Pizze Gourmet selections with toppings of cream of truffle, mozzarella, porcini mushrooms, smoked pancetta, rocket, shaved Parmigiano, and truffle oil. It sounds like a lot, but the quantity of each ingredient was just right, creating a nicely balanced pizza. It was delicious.

The Spaghetti Marinara was bursting with fresh seafood; the touch of garlic and chilli with cherry tomatoes, parsley and Napolitana sauce created a lovely base for the richness of the seafood. We paired this with a glass of Below & Above 2020 Pinot Noir, a medium bodied red creating the right balance with the strong flavours of the dish.

Another classic Italian dish was the Pappardelle Ragù; fresh egg pasta tossed with 12-hour slow-cooked beef brisket in red wine and tomato sauce, with a smattering of Parmigiana cheese sprinkled on the top to make a heartwarming and nurturing dish. We enjoyed this with a glass of the 2021 Flaminio Primitivo by Vallone, a red wine rich in deep

Ischia on Claisebrook 155 Claisebrook Road, Perth Tel: (08) 9227 7762 www.ischia.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Zucchini Me

jam, a pot of tea, and a glass of sparkling wine. This treat is incredible value at $69. I am going to make a very bold claim, the sausage roll was so good that if I had tried Gavin’s version in my formative years, it could have changed the course of my culinary journey. Wisely keeping his trade secrets to himself, Gavin revealed pork was its main ingredient.

He laughs saying that the can opener broke months ago so everything on the menu has to be handmade, conjuring up images of the team labouring over concocted sauces deep into the night.

Just when I thought the sausage roll would be hard to beat, I tasted something so extraordinary that it inspired the title of this review. The simplicity of the grilled zucchini bruschetta belied the flavour explosion of fresh mint, dill and Kervella goat’s cheese (from Gidgegannup 18 kilometres away) resting on focaccia kneaded and baked that morning.

Adorned with a drizzle of olive oil and pinenuts, so light and fresh it practically hovered below my palate in a salty explosion accentuated by the crunch of the charred bread.

I barely had time to recover from this revolutionary take on something so simple when the chicken breast appeared, its moist flesh encased in a flavoursome seasoning dispelled any myths about this cut of chicken being anything but tender. Meanwhile, the Black Angus steak lived up to its beefy reputation, heightened by its marbled interior dissolving into meaty goodness. These were accompanied by a 2019 John Kosovich Malbec Petit Verdot (Swan Valley, WA), enhancing the fullbodied flavours both in the glass and on the plate.

I will return to Stewart’s if only to try the garlic prawns, which fans of this signature dish will immediately recognise from the old Witch’s Cauldron. This 1980s and 90s Subiaco favourite, interestingly where Gavin once worked, was famed for this retro classic. Apart from the High Tea served on antique crockery, you won’t find any (con)fusion cuisine on sharing plates, but instead honest food making the most of WA’s produce served on crisp white tablecloths.

Stewart’s is worth the drive for a leisurely dinner, the three-course lunch for $69, or daily specials. It is easy to see why this charming restaurant is a popular option for intimate weddings catering for groups with a bunkhouse comfortably sleeping up to 20 people. Combined with the onsite restaurant, accommodation and day spa, Stewart’s is a destination in its own right, showcasing everything we love about the Swan Valley.

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t is a stunning Autumn day in the Swan Valley. The tree-lined drive into Stewart’s Restaurant is adorned with golden vines. The open fire nullifies the slight chill in the air, but even without its warmth, it does not take us long to heat up with what Stewart’s has in store for us today.

Likened to the kind of bistro you would find along a Mediterranean cobble-stoned laneway, this long-standing restaurant pays homage to the Swan Valley’s rich European heritage.

By Carmen Jenner

The menu stays true to its classic roots grounded in whatever produce was delivered that week. It is not uncommon to find chef Gavin Foster and his tightly knit team deftly butchering carcasses or experimenting with the daily catch. Nothing goes to waste, and he is not afraid to work with ingredients many other restaurants ignore, such as cobbler, stingray or sweetlips snapper, which we enjoy today paired with a 2018 Torrent Chenin Blanc (Swan Valley, WA).

Today’s decadence includes High Tea, something Stewart’s is famed for, attested to by their well-deserved 2023 Gold Plate Award for Best High Tea. Consisting of a variety of pastries, sandwiches, scones and

Stewart’s Restaurant 1235 Great Northern Highway, Upper Swan Ph: (08) 9296 6966 www.stewartsrestaurant.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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ictoria Park’s Social Manna is engaging from the moment you step foot in the door. From a wall displaying hundreds of ornate silver spoons, to an eclectic range of books found on every table, to plants crawling across the shelves, to an impressive collection of vintage Pez dispensers lining the crown moulding, this café’s atmosphere is downright quirky, with equally quirky food. Working director Sandro Puca says he was tired of the minimalist look that has become so popular in Perth’s café scene, “The cafés I grew up visiting were of a similar nature to ours,” he says, “I wanted to create an environment that was funky forward.”

Puca aspired to a menu that reflected this distinct visual appeal. It might be easy to go out for breakfast and order the same bacon and eggs every day, and of course, that is available at Social Manna, but with the exceedingly thoughtful and curious dishes served at this establishment, I highly encourage you try something away from the usual, it will be well worth the risk.

We started with their twist on the classic Smashed Avo; an avocado and spinach smash on toasted sourdough served with zucchini, broccolini, tomato, halloumi, and a green goddess dressing. While it is easy to make a smashed avo quite plain, this is something else, the green goddess dressing is packed with flavour, creating a muchneeded level of acidity to balance the dish’s hearty vegetables. Overall, it is a smashing savoury dish that I could see myself eating for breakfast, lunch or dinner.

The next item brought to us was the Filipino Breakfast Bircher Bowl, a meal inspired and developed by one of Social Manna’s chefs.

Dishes for the non-conformists Consisting of ube overnight oats, a vibrant pandan and lime coconut yogurt, tropical fruits and tahini puffed rice, this dish sings in both looks and flavour. From the earthy oats to the crunchy rice to the fresh dragon fruit, the bowl showcases a diverse range of textures and flavours which makes it a great success; at an extremely reasonable $17.50, you really cannot go wrong.

Following that dish looked like a hard task, however, when I was presented with the Oat and Rice Porridge Arancini, I knew I had found my favourite of the day. This dish, that Puca graciously told me was “born out of frustration of cleaning porridge pots”, is comprised of three arancini covered in thinly sliced red apples sitting on a bed of yoghurt custard, rhubarb compote, maple and candied pecans, all for the price of $18. Emblematic of the home-baked apple crumble my grandmother used to serve me, this meal feels like being wrapped in a warm hug. It is soft, it is crunchy, it is moist – to my

eyes, it is perfect and without a doubt, the best porridge I have ever had.

Lastly, we tried the Turkish Eggs; poached eggs on in-house made Turkish bread served with garlic labneh, muhammara (a spicy Middle Eastern red pepper dip), lamb kofta, and beautifully garnished with Lebanese pickled turnips. This dish is everything you could possibly need in a breakfast and makes for an extremely warm and comforting way to start your day. The light and fresh bread is the perfect vessel to carry the rest of the well-seasoned dish to your undoubtedly watering mouth. It is thoughtful, authentic, and delicious.

Puca told me that his goal for the café was to bring about change in the industry, a place where both his staff and his customers could feel comfort. Well, with the cosy atmosphere and unique dishes to be found at Social Manna, I can see his vision was an obvious success.

By Ava Berryman

Social Manna 253-255 Albany Highway, Victoria Park Ph: 0491 260 941 www.socialmanna.com.au Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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Enjoy the best view at Froth

a big bowl of fries and aioli. There are 10 different pizzas on the menu, all with quirky names. We tried the Don’t Kiss Me Later which was topped with garlic oil, aged parmesan and mozzarella, finished with fresh rocket and prosciutto and the Jesse Soprano, topped with house-made Napoli sauce, mozzarella, pepperoni, sliced jalapeños, black olives, roasted capsicum and mushrooms, which was delicious.

The venue hosts monthly Meet the Maker events, often featuring Gerry Fraser’s oystershucking talents to accompany tastings of local wines or craft spirits, also regular quiz nights, DJs and musicians, however the beautiful ocean view is the major daytime entertainment, fascinating in all weather.

We chatted to Chef Jesse Cody, whose 20 years of experience readied him for the challenge of cooking everything in the pizza oven. He said it was a fabulous location serving good, simple food and great beers, and great staff to work with.

Pete Firth, one of the venue owners, told us it had been 30 odd years since the nearby, old Castle Hotel closed, and the locals were very happy to be able to indulge in a beer close to home. There were certainly plenty of people enjoying the venue even on the rainy weekday when we were there.

By Georgina Goss

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ituated on the corner of North Beach Road and West Coast Drive is the newest outlet for Froth Craft Brewery. Froth started out in Exmouth in 2017 and was the first brewery to open between Perth and Broome. In 2022, they opened Froth Craft Bunbrewery, the first brewpub to operate in Bunbury. Then in 2023, they started working on the North Beach venue which opened in December, after an impressively quick three-month fitout. The long hot, dry summer was a perfect time to open a taphouse/pizzeria just across the street from the ocean, halfway between Scarborough and Hillarys.

Even in winter, Froth Craft Brewery is a cosy, warm venue with rustic decor, craft beers and high quality simple food. It is inviting to all ages, with the inclusion of a play area outside for children, and dogs on leads are welcome on the lower deck. The amazing view over the cliffs and out to sea can be enjoyed from all areas. I am sure the sunsets would be spectacular. On fine days, the outside terraces make a great spot for whiling away a few hours watching the waves and watching

the passers-by as you sip on a tasty Froth beverage.

The bar inside was made by re-purposing a seven-metre jarrah boat, originally built in Wattleup in 1948. The venue has recycled brick walls and is full of quirky pieces of brica-brac. There are shipyard ropes hanging from the ceiling and hand-made timber slab benches and tables outside.

Brad Mant from Practical Products proudly support Peter and all the team at Froth with their kitchen and bar design, equipment supply and installation.

The bar is stocked with up to 17 different Froth beers on tap plus seasonal varieties, cider, cocktails and a selection of local wines and craft spirits. If you are not sure which beer you will like, you can try a tasting paddle of four, six or even 22 different varieties. We sampled four, including a mild rice beer, an IPA, a fruity pale ale and a stout. Each had their own distinctive flavour.

The menu is simple - good honest food all cooked in the pizza oven and served on wooden paddles. Predominantly pizza of course, but the tender sliced sirloin steak drizzled with chimichurri sauce with salad on the side was excellent, which went well with

Froth Craft Beach 1 North Beach Road, North Beach Ph: 0429 936 572 www.frothcraft.com Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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profile

A Caribbean Paradise in the heart of Perth This was followed by Quesadillas - small tortillas filled with cheese and sofrito (a Dominican or Puerto Rican style sofrito, where nothing gets cooked. It is a combination of vinegar, parsley, onion, garlic and oil).

Sofrito, which means ‘to lightly fry’, forms the aromatic flavour base for a range of Spanish recipes. Then there was a tangy ceviche of kingfish and scallop, Havana style, with avocado and lime on tostadas.

Baha’s Soft Tacos are offered with a choice of different fillings. We tried the Grilled Halloumi ones, with pumpkin seed salsa, soft herbs, marinated kumatos and garlic honey, which went surprisingly well with a shot of Baha Rum, bringing out the sweetness of the sugarcane in the rum. We also tried the Cuban Style Fish Tacos with coconut, lemon and coriander rice.

On to the mains, we really enjoyed the Baha Signature Roasted Jerk Chicken with seared chunks of fresh pineapple, pomegranate seeds and coconut salad. This was a standout dish. The tender pieces of chicken on the bone were full of flavour from the jerk sauce, which teamed nicely with a glass of 2021 Snake & Herring ‘Dirty Boots’ Cabernet Sauvignon (Margaret River, Western Australia).

S

itting near the pool in a bright sunny room with cheerful blue and yellow decor, you can almost imagine you are in the Bahamas rather than the Perth CBD. The name of the restaurant is Baha (pronounced like Bahamas). Chef Santiago Ortiz and his team are on display in the open kitchen where they put together awesome food for your dining pleasure.

After four years in Brisbane, Chef Santiago, who hails from Colombia, moved to Perth 12 years ago. He enjoys the challenge of working in an open kitchen where you need the discipline of looking happy even if you are having a bad day. He said it was great to get positive feedback from the customers who often come up for a chat about the food. The cuisine is full of Caribbean flavours; lime, chilli, garlic and coriander - everything fresh, tasty and healthy.

We started with a selection of share plates from the lunch menu. The Baha Bowl was our favourite - a stunningly colourful combination of crispy corn chips, spiced cauliflower, black beans, lime and coriander rice, chunks of avocado, sofrito and shredded lettuce salad, with a delicious Cuban Ranch dressing that kept us going back for more.

Our final dish was Jamaican Style Steak; 300g of Rose Mallee striploin served with blistered cherry tomatoes, salad leaves and more of that scrumptious jerk sauce. The juicy steak was cooked perfectly, tasty and tender, pairing beautifully with the smooth, fragrant berry flavours of a glass of 2022 Willow Bridge Dragonfly Shiraz (Geographe, Western Australia).

Baha Poolside Bar & Kitchen is part of the Adnate Hotel in Perth city.

The restaurant was forced to close during the COVID-19 lockdowns and has only recently re-opened. As well as being a great place to go for lunch, dinner or after work drinks and nibbles, it is a terrific venue for small functions and corporate events where the relaxed vibe and atmosphere transports you from the hustle and bustle of the city.

By Georgina Goss

Baha Poolside Bar & Kitchen The Adnate Perth – Art Series Level 1/900 Hay Street, Perth Ph: (08) 6371 1001 www.bahaperth.com Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic

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competition / subscription

1. WIN A STAYCATION AT PAN PACIFIC PERTH VALUED AT $1,700 Win 3 nights’ accommodation in a Premier River View Room with breakfast for two, valet parking and a $200 stay credit to spend on food and beverages.

Visit www.panpacific.com for more information.

To enter, please follow the instructions on the next page.

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competition / subscription

Subscribe & Win 2. WIN ONE OF 6 DOUBLE PASSES TO UNWINED VALUED AT $72 EACH UnWined Subiaco is WA’s premium wine and food festival. Held at Market Square Park 19-20 October. Grab your glass on entry and explore over 40 wineries, offering over 250 wines to taste and purchase. Discover the finest WA has to offer in wine, beer, cider and spirits, all in the one place. There is something for everyone with over 60 companies showcasing their wares.

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

3.WIN ONE OF 10 DOUBLE PASSES TO SOUTH WEST BEER FESTIVAL VALUED AT $44 EACH. Held annually in Busselton, the South West Craft Beer Festival is the perfect opportunity to sip and savour the best golden nectar the South West has to offer from brewers in Mandurah and all the way down to Denmark. The festival showcases more than 150 refreshing local brews, including an assortment of one-off and limited-edition beers. Brewers and beer-lovers gather to sample these fine brews along with enticing cuisine and groovy local beats. There is also a refreshing range of local wines and craft ciders to try as well.

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

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

How to Enter Name: Address: State:

Postcode:

Phone:

Daytime:

Mobile:

Email:

Venue Visited (see receipt attached): Date: Comments: Payment Details

o MasterCard o VISA Card No. Expiry Date:

/

CVN No:

Cardholder’s Name: Signature: How have you entered

o Subscriber (2 years/4 issues) $35

Cheque/Money order for $ ________________ is enclosed

o Photo of myself dining o Sent a letter o Receipt from a featured venue sent o Back issues $7 each. Issue number/s required__________ Preferred prize

o 1. Staycation at Pan Pacific Perth o 2. Unwined Double Pass o 3. South West Beer Festival Double Pass o 4. Fremantle Beer Festival tickets 4. WIN ONE OF 25 TICKETS TO FREMANTLE BEER FESTIVAL VALUED AT $30 EACH The most anticipated summer festival, Freo BeerFest, hits Freo Esplanade 15-17 November, delivering four massive sessions featuring the iconic Sneaky Sound System. Freo BeerFest has cemented itself as the ultimate summer festival, celebrating a colossal line-up of worldclass breweries, cideries, distilleries, mixologists, vineyards and local gourmet eats. More than just a celebration of the exceptional WA paddock-to-plate offerings, the jam-packed programme includes live comedy, masterclasses, beer-food pairings, cocktail mixology and the nationally acclaimed Beer Olympics.

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

Please post your cheque or money order (made payable to Eyers RockET) to Menu Magazine, P.O. Box 62, SCARBOROUGH WA 6922 Terms & Conditions 1. Instructions on how to enter, prize details and other information contained within the promotional advertisement form part of these terms and conditions. 2. Entries using the above original coupon, as well as photocopied versions of the above coupon will be accepted. 3. Entries close on Friday 7 February 2025. Winners will be drawn on Friday 14 February 2025. 4. The first entry drawn will be deemed the winner. 5. The prizes must be taken as supplied and cannot be transferred or exchanged for cash. Any additional costs or requirements involved are the responsibility of the competition winner. 6. If unclaimed, the prizes remain the property of the promoters. 7. Staff of Eyers RockET, Menu Magazine, their immediate families and associated agencies are ineligible to enter. Immediate family shall be deemed to include mother, father, son, daughter, brother, sister, husband or wife. 8. Menu Magazine, a division of Eyers RockET, accepts no liability for accident, loss, injury or damage to any individual or property arising out of or in conjunction with the competition, either during or after the competition. 9. A parent or guardian must accompany winners under the age of 18 years when claiming or collecting their prize. 10. Entry into this competition signifies acceptance of all terms and conditions. 11. The promoter’s decision will be final, and no correspondence will be entered into. 12.

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

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beverages

Matcha madness in WA BESIDES THE ADDED HEALTH BENEFITS, ANOTHER REASON FOR MATCHA’S POPULARITY IS BECAUSE OF ITS AESTHETIC APPEAL. THERE’S NOTHING MORE APPEALING TO TRENDY CAFÉS THAN A PRETTY DRINK, WHICH YOU CERTAINLY GET WITH MATCHA’S VIBRANT GREEN COLOUR.

M

atcha has become an extremely trendy alternative to coffee over the past few years. How to use the traditional Japanese green tea drink has taken over our Instagram and TikTok pages. This dusky green and earthy flavoured powder is becoming a staple in cafes across WA and I am going to tell you where to find the best.

Although some may find matcha an acquired taste, it’s known for its great health benefits with a lower dose of caffeine than your regular cup of coffee. Full of antioxidants and nutrients, matcha is known as the ‘cleaner caffeine’ as it regulates your energy and calms your nerves without the adrenaline spike coffee causes. It is also known to help with weight loss by boosting your metabolism and unlike coffee, it has no addictive properties.

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Besides the added health benefits, another reason for matcha’s popularity is due to its aesthetic appeal, nothing more trendy than a pretty drink, which you certainly get with matcha’s vibrant green colour.

•

Lulu Lala coffee shop, open six days a week in Northbridge, is a staple for Perth’s matcha lovers. With a limited menu, serving drinks, bagels and scones, they take particular care with quality.

Along with a large selection of signature drinks, Lulu Lala offers a classic hot or iced matcha latte, as well as recently adding a special Iced Strawberry Cream Matcha Latte to the menu. Even the biggest matcha sceptic is sure to enjoy their sweet and creamy concoctions.

•

Again, in Northbridge, Tiara Korean Dessert Café is known for its wide selection of cakes and coffees, and there is always something matcha related on their menu. Added to the original, Tiara offers a wide range of matcha latte flavours such as strawberry, mango and red bean. They also have a revolving list of matcha-forward dessert options including, Bingsu, Swiss Roll, Basque Cheesecake, and Sponge Cake. So, whether you are looking for a sweet drink or a luxurious dessert, Tiara Café has got you covered.

•

I had the pleasure of covering Victoria Park’s Social Manna in a profile for this issue and while there I tried one of their well-loved matcha lattes. According to owner Sandro Puca, hot and iced matcha

Here are my top six choices for good matcha across WA: •

Gather Bakehouse is a Leederville based hole-in-the-wall café serving up drinks and freshly baked goods five days a week. Having only opened this year, their loyal customer base and popularity is extremely impressive, which I believe is due to their ever-changing array of trendy treats and inspirational social media. Their Strawberry Iced Matcha has quickly become a popular choice. Their house-made strawberry syrup provides a complementary contrast to the matcha’s umami flavour.

drinks are extremely popular. Sourced from local Fremantle wholesaler, Simara Specialty Blends, this matcha is smooth and decadent to taste. The qualityconscious barista remade my drink because she did not feel the milk was smooth enough to compliment the Simara blend. This is the extra mile that Social Manna will go to, and it definitely pays off.

•

•

Beloved by many a Notre Dame University student, Fremantle’s Moore & Moore Café offers a huge selection of coffees, teas and specialty lattes and among them, matcha. This jazzy and inviting al fresco space loves highlighting organic and earthy flavours, so their matcha latte pairs perfectly with a lot of their rustic dishes. Also sourced from Simara Specialty Blends, Moore & Moore appreciates local finds that are good for both you and the environment.

Moving away from the city, in the heart of Mandurah, Perch’d Café serves locals delicious matcha lattes seven days a week. With less than a year of business under their belt, the foreshore-

located café already boasts a large number of returning customers enjoying their fresh and friendly atmosphere.

“Not only is matcha one of our biggest sellers but I love being able to offer a healthy coffee alternative to customers,” owner Maddi Best tells me.

Perch’d is passionate about keeping up with trending food items and often takes suggestions from customers on what they would like added to the menu, so it is easy to see why matcha has been made a permanent addition.

After trying numerous matcha drinks, it has been easy to determine good versus poor matcha. A few tips: if it is murky in colour, needs sweetener added, or tastes like grass, you are not drinking a good matcha. And you will not find any of this at these six cafes.

As for the coffee connoisseurs, you may be wholly uninterested in this, but rest assured, any place that successfully pulls off an enjoyable drink from something so polarising, you are sure to find top notch drinks across their menu – including coffee.

By Ava Berryman

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beer

Tap Wastage – the Silent Tax on your Pint T

he young guy working behind the bar is busy, moving from punter to punter, taking their orders. I catch his eye and ask for my beer of choice – a pale ale from a local craft brewery. He takes a clean pint glass, opens the tap and allows the first part of the beer to go in the drip tray. As he pours, the glass rapidly becomes filled with foam which he allows to spill over the rim for a while, before allowing the beer to settle. After repeating this a couple of times, it is now a decently good-looking glass of beer, topped with about two centimetres of foam. He then proceeds to tip a quarter of the beer out before pouring again until the liquid almost reaches the top of the glass. I pay up. I will not complain and I am certainly getting my money’s worth, but I cannot help but think the drip tray got just as much beer as I did.

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If you drink beer in bars and pubs, the odds are you have witnessed a pour like the one described above and probably more than once. Which raises the question: how much draught beer is actually being wasted and at what cost? Beer in Australia is already expensive, we pay the third highest beer tax in the world after Norway and Finland. If a significant proportion of a venue’s draught beer is going down the drain, it logically follows that they would have to either absorb the cost, or charge more for every pint to maintain their margins.

After speaking to a few people working in hospitality, it appears 5 to 10% is considered a normal level of beer wastage. I also spoke with Liam Baron, the Director/Owner of Barons Beverage Services on the topic of beer wastage.

“Ninety nine-100% yield of a keg should be considered normal,” says Liam. “The only reason you shouldn’t get 100% is due to your beer line cleaning process, where lines are emptied for cleaning. A poorly maintained system due to a lack of cleaning and seal replacement can result in 20, and sometimes 30% yield loss, which is a massive amount.”

Let us take a look at these numbers and what they mean in terms of lost revenue for a venue. A full keg contains 50 litres of beer, which equates to 88 pints. Based on a price of $12 per pint, a pretty typical price in Perth these days, 5-10% wastage would result in $52-$105 revenue loss on a single keg. If wastage increases to 20%, revenue loss would be $211 and 30% wastage would equate to $317 lost revenue.

beer

FT. 15 - 17 NOVEMBER ESPLANADE PARK FREMANTLE

in doing this, it slows down the head deflation on the beer.”

Liam went on to discuss some of the things venues can do to prevent tap wastage.

I spoke with Karl Bullers, the operator of the Old Courthouse, The National Hotel and Exchange Hotel about what is done at his venues to minimise draught beer wastage.

“Staff training and new technology to minimise beer line cleaning, plus keeping equipment well maintained,” explains Karl.

“A stuck connector or leaking tap can result in a whole keg spilling out, especially if no one is around.”

Karl’s venues also use Barons Beverage Services for the maintenance of their draught beer systems, along with specialised beer line cleaning companies.

Barons work with hundreds of venues across WA, doing installations, system service and maintenance, training and bar hire. Owner and Director, Liam Baron is a fountain of knowledge about everything involved in draught beer.

“Beer is an ancient product, it has been around a long time, and it forms a natural head,” says Liam. “Stop opening the tap and letting the first bit of beer go down the drain before you put the glass under it. Creating the head on the beer first is extremely important – it allows for tighter bubbles to be created and

“Clean beer lines regularly and use a good quality beer line cleaner,” says Liam. “If a system is kept clean, then 90% of heady beer issues come from either worn tap seals or gas problems. Maintain your equipment, the seals in the tap can ruin a perfectly poured beer. Your beer system needs to be perfectly balanced – this means the pressure on the keg needs to be in equilibrium with the gas in the beer at the temperature the kegs are being stored at. The right gas mix needs to be used at the right pressure or the beer will lose Co2 or absorb Co2, resulting in beer wastage.”

“Home brewers are in a similar boat – once the beer leaves the pristine environment of the stainless-steel keg it’s only getting worse as beer lines are porous and semi permeable.

This creates a great environment for bacteria, yeast and beer stone to grow, so cleaning your lines regularly will ensure great tasting beer. There are disposable, recyclable single use beer lines for kegerators that you dispose of after every keg, or partway through, to maintain great quality. There’s nothing worse than spending weeks making a batch of beer for it to present and taste horrible in the glass.”

No one likes to see good beer go down the drain, so it is reassuring to know there is plenty that venues and homebrewers alike can do to combat tap wastage.

By Jeremy Sambrooks

Mandurah's Best kept secret!

5 Martyn Road, Mandurah 0433774545 www.allmaltbrewing.com.au

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beer

What is a Kolsch?

KOLSCH IS NAMED AFTER ITS CITY OF ORIGIN – COLOGNE (KÖLN) IN GERMANY. BEERS HAVE BEEN BREWED IN COLOGNE USING THE HYBRIDISED BREWING PROCESS (USING TOP FERMENTING YEAST FOLLOWED BY COLD CONDITIONING) SINCE 1750.

K

olsch, sometimes spelled Kölsch or Koelsch, is a deceptively complex beer style. It is light in body and colour, refreshing, subtly flavoured and drinks much like a pale lager. However, Kolsch belongs to the ale family, owing to its top-fermenting yeast and relatively warm fermentation temperature. Like a lager, Kolsch traditionally undergoes a period of cold conditioning, or lagering, which contributes to its crisp and clean taste. It is for these reasons that Kolsch is sometimes described as a hybrid beer, because it has characteristics of both lager and ale.

Compared to most other beer styles, Kolsch has a rather narrow range that allows little room for a brewer’s interpretation. The Brewer’s

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Association (BA) guidelines describe Kolsch as a clear, 4.8-5.3% beer that is straw to gold in colour. The malt character should be very low to low with soft sweetness and no caramel flavours. Hop aroma and flavour is low, while the bitterness is described as medium to mediumhigh. Kolsch should be dry and crisp and fruit esters (fermentationderived aromas) should be absent to low, sometimes with pear, apple or wine-like attributes.

Kolsch is named after its city of origin – Cologne (Köln) in Germany.

Beers have been brewed in Cologne using the hybridised brewing process (using top fermenting yeast followed by cold conditioning) since 1750. The name Kolsch was first used to describe this type of beer by Sünner Brewery in 1918. At the start of World War II, there were more than forty breweries in Cologne, but by the end of the war only two remained, though many re-established themselves in 1946. In the 1960s, Kolsch began to grow in popularity and over the next 20 years, Cologne’s beer production increased seven-fold.

In 1986, 24 brewers from Cologne and the surrounding area agreed upon the Kolsch Konvention, which prescribed the brewing process and restricted the use of the Kolsch name. In the Konvention, Kolsch is described as a “light, highly attenuated, hop accented, clear top fermented vollbier,” (vollbier is a German term for a regular beer,

beer separating it from reduced alcohol and strong beers). In the 38 years that have since passed, only two more breweries have produced beer according to the Kolsch Konvention.

Like Champagne in France, Kolsch is a product with Protected Geographical Indication (PGI).

This protection covers the entire EU, where only beers produced within 50 kilometres of Cologne, and brewed according to process prescribed by the Kolsch Konvention, can be called Kolsch.

This protection is not recognised outside of the EU, and many breweries around the world produce beers bearing the Kolsch name, with varying degrees of authenticity.

Order a Kolsch in Cologne and it will typically come served in tall, narrow, cylindrical 200ml glass called a Stange, which translates to pole or rod in German. Be careful though, while Kolsch is not particularly strong, it is easy to drink quickly. The waiters (or Köbes as they are called) will automatically replace your beer when you finish it, making a mark on your coaster for each new glass. To signal you are finished and ready to pay, you need to place your coaster on top of your glass.

For some more insight into Kolsch, I spoke with one of the State’s most experienced brewers of German beer styles, Damien Bussemaker, who is the head brewer at Bailey Brewing Co. “I’ve brewed plenty of batches of home brew Kolsch,” says Damien.

“I brewed it regularly at Elmars, Ogden’s and in the early days of Bailey Brewing Co., our best-selling beer was a Kolsch branded as our Summer Ale. It’s such an approachable and sessionable style – perfect for summer weather. I also like the tradition surrounding the beer, how it’s served almost exclusively in a Stange in Cologne, while on the other side of the river they drink Altbier.”

No doubt due to its ability to appeal to craft beer newcomers with its lager-like drinkability, there are a lot of Australian breweries making Kolsch. Some good local examples available in cans include Eagle Bay Kolsch, Margaret River Brewhouse Kolsch, Colonial Draught Ale, Cheeky Monkey Draught, Finlay’s 1951 Kolsch and Lucky Bay Skippy Rock Kolsch. How authentic each beer is to the classic style is hard to say, but by choosing a local beer you should be getting a fresher product, which is particularly important with a delicate beer like Kolsch.

Short of booking a holiday to Cologne, the best possible Kolsch drinking experience would be to order one (or more) on tap at a local craft brewery.

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beer

Cheers to the Beers: 2024 Perth Royal Beer Awards T

he Perth Royal Beer Awards is run by the Royal Agricultural Society of WA (RASWA) to celebrate exceptional producers from across Australia.

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TOP HONOURS AND NOTABLE WINNERS:

The amazing success of Western Australian brewers has always been something to marvel about and 2024 was no exception.

Finlay’s Brewing Co. from Kalbarri had an extraordinary night, winning Champion Beer and the trophy for Best Lager (Packaged) for their Dark Lager. Finlay’s was also awarded the trophy for Best Low Alcohol Beer (Packaged) for their Coral Coast Mid.

The 2024 Perth Royal Beer Awards judging panel comprised 60 experts who analysed and tasted 529 entries from 48 exhibitors, while volunteer stewards poured 200,000 glasses of beer over the two days of judging.

Rocky Ridge Brewing Co. from Busselton won Champion Large Brewery, with their Draught also taking home the trophy for Best Hybrid & Specialty Beer (Draught).

Each beer was assessed with a score out of 20 in line with international judging criteria such as appearance, aroma, flavor, technical quality and style.

Otherside Brewing Co. from Perth won Champion Medium Brewery, with their Redliner, taking home the trophy for Best Amber – Dark Ale (Packaged).

Held at the Claremont Showground on Friday 7 June 2024, the awards night highlighted excellence from 48 exhibitors including beers from Esperance, Kalbarri, Margaret River, Busselton, Mandurah, Byford, Swan Valley and more. With an impressive 67 golds, 172 silvers, 143 bronzes and 22 trophies awarded to brewers.

Margaret River Beer Co. was awarded Champion Small Brewery. They also won Best India Pale Ale (Packaged) for In the Pines and Best India Pale Ale (Draught) for River Dog. FOUND Lab, a newcomer from Byford, won the trophy for Best New Exhibitor.

OTHER NOTABLE WINNERS INCLUDED: Gage Roads Brew Co. from Fremantle won Best Lager (Draught) for Alby Draught.

Boundary Island Brewing from Mandurah won Best Pale Ale (Packaged) for Estuary Ale XPA and Best Low Alcohol Beer (Draught) for Island Lager.

Shelter Brewing Co. from Busselton won Best Amber Dark Ale (Draught) for Shelter Red Ale. Bailey Brewing Co. from Swan Valley won Best Pale Ale (Draught) for their Mid.

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Campus Brewing from Perth won Best Porter Stout (Packaged) and Best Porter Stout (Draught) for Knucklepuck Imperial Stout ‘23.

Old Coast Road Brewery from Myalup won Best European Style Beer (Packaged) for OCRB Saison.

Homestead Brewery from Caversham won Best European Style Beer (Draught) for Kaisers Choice.

Lucky Bay Brewing from Esperance won Best Hybrid & Specialty Beer (Packaged) for the Mountaineer.

Robyn Sermon, CEO, Royal Agricultural Society of Western Australia, said, “The Perth Royal Beer Awards showcase the quality, craftmanship, flavour and diversity of Australian brewed beer. This year’s awards highlighted the outstanding diversity of WA’s thriving brewing scene.

To see so many fantastic WA brewers from so many different regions recognised is fantastic and fitting, giving the importance of agriculture and food in this State.”

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wine

THE IMPORTANCE OF NECTAR OF THE GODS’ PROVENANCE

T

echnically speaking, nectar of the gods is mead made from honey, a fermented beverage that is credited with being one of humankind’s first forays into alcoholic indulgence. Now this rich and sweet wine may not be your cup of tea oenologically speaking, but no doubt you will have a favourite tipple.

If said libation is inclined to tip the upper reaches of the spendometer, you want to be sure you understand, not only where it has come from, but how it got here.

You may know your stuff when it comes to choosing a country or region however, that could all go down the drain if the wine’s journey to get to your local bottle shop meant it could have been spoiled along the way. Then once in your domain, you will need to take care that it is stored properly to enhance its qualities and preserve it, so it ages favourably in the fullness of time.

I am not sure about you, but I take it for granted that the wine I buy has been treated as it should be before it reaches the shelves, although it transpires that this can often not be the case, with wine transported

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STORED PROPERLY, AN OPENED BOTTLE OF WINE CAN LAST 3-5 DAYS. THE KEY TO EXTENDING THE SHELF LIFE OF AN OPEN WINE AND RETAIN ITS ORIGINAL QUALITIES IS TO RECORK IT PROMPTLY AND TIGHTLY. unrefrigerated, whether that be across the sea, across the Nullarbor, or just across town.

Consequently, trust in your wine retailer is very important. You must be able to rely on their reputation, standards and the added benefit of an open and honest relationship. If you are not sure where to go, then ask around for recommendations.

A chat with the Re Store’s Moreno Berti on this topic was most revealing. The thirdgeneration family business owner recalls a much earlier time when cases of wine would arrive from Europe only to find that corks had popped in a lot of them. Even with the advent of refrigerated containers, Berti is still very pernickety, so when wine shipments arrive, temperatures are checked.

“The first thing we do is check if the boxes feel warm,” he explains.

“We then measure the ambient temperature with a thermometer. If it is over 20-24 degrees, then we won’t accept it. If it is an expensive wine or delicate like a French burgundy or chablis then it has to be even less, under 20 degrees. But say, for a big, heavy shiraz from the Barossa Valley, I will be more lenient as they can handle it.”

Once the wines have passed their entrance test, they are stored at 16-18 degrees in the Re Store’s cavernous underground cellar.

Three big air conditioners are required to combat those really hot 40° plus days to keep the searing heat at bay.

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KETO

TOP TIPS FOR STORING WINE Wine is sensitive to rapid and pronounced temperature changes, so storage temperatures should be regulated. An environment like a cellar or wine fridge is desirable. Sixteen degrees is optimum and never less than minus four degrees.

Laying horizontal to avoid seepage and premature aging from air exposure: For screw caps, it is efficient from a space saving perspective.

Berti manages deliveries in the height of summer by watching forecasts, so he does not receive deliveries on hot days to avoid the risk of the precious cargo sitting in the back of a hot truck, or even worse, a ute open to the heat - a particularly valid consideration in the harsh, hot climate here in Western Australia.

Berti cautions against buying his wine from sources where its provenance is undocumented, therefore unknown.

“You just don’t know how it has been looked after or if it has been heat affected. I am confident that I can trace every bottle we stock back to where it came from and how it got here. I know its story.”

All these considerations are even more important when buying premium wines from the $100 and above price point.

“And don’t get me into an argument about the quality of corks versus screw caps – I have seen fist fights over it!”

Protection from light and vibration: For the former, UV rays can damage a wine’s flavours and aromas, and the latter, to not disturb sediment.

Fluctuations in humidity can impact a wine’s longevity so keep it at 60-68%.

STORING OPEN WINE Stored properly, an opened bottle of wine can last 3-5 days. The key to extending the shelf life of an open wine and retain its original qualities is to recork it promptly and tightly. To recork wine, place some wax paper around the cork and slide it back into its original position.

The wax will ease the cork into the top and also ensure that no stray parts of the cork drop into the bottle. If recorking is not an option, a rubber wine stopper will create a tight seal.

An upgrade option is a wine vacuum pump to suck the air out of an open bottle, creating a nearly airtight seal.

@PEACHESFRESHFOOD

By Leanne Casellas

195 Hampton Rd, South Fremantle WA 6162 (08) 9430 5025 35

health

Nutrition Tips from Male Athletes: Achieving Optimal Health T

he pressure on elite athletes to perform is intense. Getting the balance right between nutrition, training and rest ebbs and flows depending on where they are in their training and performance cycle.

We have spoken to four top local male athletes each of them has offered insights into their daily relationship with sport and their bodies. They share how they nourish and protect themselves, ensuring longevity, not only in sport, but in life as well.

What considerations do you make in your nutrition plan for times when your body needs to recover from a big event or injury?

Rest, sleep and recovery are very important. If you’re not looking after your body as much as working it, you’re very prone to injury so eating well and healthily, as well as sleeping, resting and doing recovery work all play a massive role.

What is your go-to treat or cheat-meal?

A big English breakfast.

What’s your favourite home cooked meal?

Steak with steamed veg and mashed potatoes with garlic prawns.

Do you have any advice about managing health and wellness?

Back to what I said before, you are what you eat whether you’re a professional athlete or not. To have an active healthy lifestyle, you have to provide your body with the right nutrition. It’s okay to have a cheatmeal now and then, but you should also limit how much you indulge.

Eating healthy is not only great for a long-lasting life, but is hugely beneficial for your mental health and wellbeing.

AIDAN COYNE Aiden Coyne is an English-born, Perthraised footballer. The 20 year old played for Perth Glory from the age of 14 before moving to the United Kingdom at 17 to play for Watford, where he still plays today.

JACKSON ENGLAND ‘Action’ Jackson England is a professional boxer who is currently ranked number 10 in the world and is training for a world title.

What is your food philosophy?

You definitely are what you eat. As a professional boxer, I make sure I’m eating the right healthy food to energise and sustain my workouts, and Fit Kitchen is the best way I do that.

How do you adapt your nutritional regime according to where you are in a training cycle?

I normally set my regime against the time leading into a fight. For instance, 10 weeks out, I eat more sustained healthy foods. A few weeks out, I lower my intake but still have high protein to keep my energy up.

What are your go-to meals/snacks pre, during and post-event?

Haribo’s Gummy Bears - I’m a sucker for them! Other than that, I go for Fit Kitchen meals.

What does a typical daily training/eating routine look like for you?

I normally fast until midday, breaking it after training around midday with a coffee and a Fit Kitchen meal. Then I rest for a little before training again that night, before which I will have some fruit. Posttraining, I’ll have another Fit Kitchen meal.

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What is your food philosophy? How has it changed and evolved since playing professionally?

When I was younger, I was a lot more rigid and strict with eating the same food before training and especially before games, otherwise I wouldn’t feel ready. Now I just eat whatever food I feel like as long as it has the right nutritional value.

How do you adapt your nutritional regime according to where you are in a training cycle?

I tend to base it all on past experience, what has worked, and what makes me feel and perform the best. Also, I think about what type of food groups I know I should be eating. I mostly just do what feels best for me.

What are your go-to meals/snacks pre, during and post-event?

Before a game, I used to be very routine-oriented with what I ate, which was large portions of oats for lunch the day before, and pasta with olive oil and Parmesan cheese before the game. I’d also drink roughly one litre of electrolytes and two litres of water on the day of a game. Depending on the time of the game, I’d eat a large portion of pancakes for breakfast and a bowl of pasta for lunch after the game. I tend to eat whatever I feel like as long as it’s high in carbohydrates and protein. The day after the game, I have mainly protein shakes, lots of water, and some carbohydrates.

food

Fit for you

What does a typical daily training/eating routine look like for you?

I train on grass, running/football, once or twice a day, plus a gym session afterwards. Whether I work on uppers or lowers depends on when the next game is. If I don’t have a busy game schedule, I take one or two days off during the week.

What considerations do you make in your nutrition plan for times when your body needs to recover from a big event or injury?

I tend to really overload on carbohydrates and proteins.

What is your go-to treat or cheat-meal?

Do you have any advice about managing health and wellness?

MEAL PREP MADE EASY!

It sounds very simple; I think you need to listen to your body. If you’re really fatigued then rest, if you’re craving sugar, eat something sugary in moderation. Most of the time your body tells you what it needs.

ready-made approach to meal

My favourite is pizza with prosciutto, Parmesan and balsamic glaze or a lemon ricotta cake that my Nanna makes when I’m back in Australia.

What’s your favourite home cooked meal?

A nice T-bone steak with a rocket, Parmesan and lemon salad, or Asian salad with crispy skin salmon. They’re both simple and delicious, plus I also think there’s a nostalgic element that reminds me of being home.

Fit Kitchen offers an easy and preparation. It’s simple, tasty and

VLAD IXEL Vlad Ixel is a Perth-based trail runner who has won over 40 ultramarathon races around the world and was the highest Australian finisher at the Trail World Championships in 2017, 2018, 2022 and 2023. Vlad transitioned from working 70-hour weeks in his parents’ restaurant, Prego (Floreat, WA), to becoming a full-time athlete for The North Face, spending over 10 years travelling the world and racing in some of the most challenging trail races.

What is your food philosophy? How has it changed and evolved as a professional ultra-athlete?

I have been 100% vegan for the past 10 and a half years. Initially, I ate mostly raw foods, but over time I have found a good balance between raw and cooked foods. I still try to eat as much raw food as possible but also enjoy a plate of vegan pasta a few times a week. As I usually run twice a day and average around half a marathon every day of the year, I need a lot of calories. At the start, I ensured all my calories were healthy, but over time, I realised that sometimes I could also have some unhealthy ones to help me recover faster.

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health How do you adapt your nutritional regime according to where you are in a training cycle?

I usually consume more calories during heavy training periods compared to less during the racing season, but overall, the food remains similar: vegan and wholefoods as much as possible.

What are your go-to meals/snacks pre, during, and post-event?

Usually sourdough with avocado and hummus, a lot of nutritional yeast, as well as dates and bananas.

Pre-race, I like to keep it light, often opting for liquid calories (Bix Performance Fuel Mix) and a banana. Post-event is where I go really heavy on calories. My goal is to consume as many calories as possible as soon as possible, whether they are healthy or some vegan junk food.

What does a typical daily training/eating routine look like for you?

First breakfast: Sourdough with peanut butter and banana or avocado.

Morning run.

Second breakfast: Big green smoothie with oats or sourdough with hummus and a salad.

Lunch: Rice or potatoes with a salad.

Second run.

Dinner: Tofu with pasta or tofu with rice and a lot of vegetables.

What considerations do you make in your nutrition plan for times when your body needs to recover from a big event or injury?

I focus on high hydration and high calories. I try to have a bit of extra protein, but never super high amounts.

What is your go-to treat or cheat-meal?

A Hungry Jack’s vegan burger.

What’s your favourite home-cooked meal?

Thai green curry.

Do you have any advice to offer about managing health and wellness?

When it comes to diet, have a wide variety. Even though the base of my diet is very similar, I always mix up my fruit and vegetables. I add a lot of fresh and dried spices and include plenty of pickled foods like sauerkraut.

Pre-event I eat lean proteins, not much fat, not too much dairy. Right before matches, I’ll generally go with carbs - usually pasta or rice and a little bit of protein to ensure I have enough to sustain me over a few hours. Post event I’ll go heavily on the protein. I tend to eat a lot of fish during competition times, particularly salmon for its lean protein and omega threes to help with inflammation.

What does a typical daily training/eating routine look like for you?

For breakfast I’ll have eggs or an omelette on toast, fruit and sometimes Bircher muesli. I enjoy my coffee as well. I’ll have a snack before training and after training it will probably be lunchtime, so I’ll go for fish with either rice, pasta or sweet potatoes, some vegetables or salad. I don’t have too much red meat, if I do, it’ll be a gourmet burger or tacos. With snacks, I stick to whole grains and Greek yoghurt for protein and keep away from processed sugar.

What considerations do you make in your nutrition plan when your body needs to recover from a big event or injury?

It’s not only the body physically, but the mind also plays an important role too. It’s important to manage and balance that as much as diet and nutrition. So, I’ll make sure I take a couple of days and relax and enjoy maybe woodfired pizza, a good burger and sweet potato fries along with a glass of wine, or even some lollies. When recovering from an injury, I try to give the body antiinflammatory foods lots of hydration to flush out toxins.

MATT EBDEN

What is your go-to treat or cheat-meal?

Matt Ebden is a professional tennis player who is a 3-time Grand Slam champion and has achieved World Number One in doubles. We have also just watched him win gold in the 2024 Olympic Games.

A good quality gourmet burger or woodfired pizza topped with anything like buffalo mozzarella, prosciutto, BBQ chicken – I even like pineapple. And my mother’s chocolate cake.

What is your food philosophy? How has it changed and evolved playing professionally?

What’s your favourite home cooked meal?

I try to see things as a whole and where my food and nutrition fit into my lifestyle. My overall food philosophy is that it’s not just one part of your life, it goes hand-in-hand with your overall lifestyle goals, your sleep and your whole outlook on life.

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What are your go-to meals/snacks pre, during and post-event?

Being Australian and not being at home much, it’s definitely any sort of BBQ which goes hand-in-hand with being with friends and family.

Aside from that, a more traditional home cooked lamb roast by Dad and Mum. Do you have any advice about managing health and wellness

How do you adapt your nutritional regime according to where you are in a training cycle?

Take an overall philosophy of your life as a whole and tailor your nutrition and eat to that.

I adapt it according to where I am in a specific training block to make sure I’m getting enough protein and carbohydrates to sustain building muscle and energy. If you’re really pushing the body physically, you can get quite tired and depleted and then your immune system can weaken, so I’ll have a lot of fruit and vegetables, and sleep in those times.

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food

History of the Tortilla

like tortillas. Some other variants are Chinese “laobing”, and “roti” from India. They vary from about 6 cm to over 30 cm in diameter, depending on the region or the country in which they were made, and the dish for which it is intended. They are traditionally made by hand, but in commercial production and even in some larger restaurants, they can be made by machines.

A TORTILLA IS A TYPE OF THIN FLATBREAD MADE FROM FINELY GROUND WHEAT FLOUR AND UNLEAVENED, WATER-BASED DOUGH, PRESSED AND BAKED.

O

ne thing I pride myself on is picking a fad when it comes out. I thought that was the case with Mexican food about 15 years ago.

Turns out I was wrong and Mexican food is here to stay. There are stand-alone Mexican restaurants and just about every other venue has some Mexican dish on their menu. It has become so popular that we even have a business in Perth making tortillas.

Miguel Marron and Alex Gonzalez founded La Tortilla in 2018 and started making them right here in WA. Miguel said, “When I moved to Perth in 2010 I couldn’t find a good tortilla anywhere and decided to build a factory to offer the best corn tortilla to the public. Mexican food was average back then. You could have the best Mexican dish in your hands, but without an excellent tortilla. The tortilla is the key ingredient to boost the flavours in your taco.”

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Since pre-Columbian times, the tortilla has been a staple food of the Mexican region and was traditionally made from nixtamalized maize flour. Nixtamalization is a process for the preparation of maize, or other grain in which the grains are soaked and cooked in an alkaline solution, usually limewater which would remove their skins. Grains treated in that way were then ground into maize dough called masa. in a sauce of your choice. With our corn masa you can do bocoles, gorditas and so on. The beauty is there is no waste as we use every single bit of it and the most amazing part is it’s healthy, nutritious and of course delicious.”

So, what is a tortilla and why are they so popular?

“We use the nixtamalization process, same as ancient Mayans. This makes our product naturally vegan, gluten free, no preservatives and the beauty is non gmo, local grown corn from WA which makes it even better.”

A tortilla is a type of thin flatbread made from finely ground wheat flour and unleavened, water-based dough, pressed and baked.

Tortilla is a variant of corn tortilla, and its name means “small cake” in Spanish. The oldest found tortilla dates back as far as 10,000 years BC and was made of the dried kernel of native maize. It was the principal food of the Aztecs who lived in Mesoamerica.

“Tortillas can be used not only for making tacos, but to make real authentic Mexican dishes rather than Tex Mex, for example: tostadas, corn chips for nachos or just to dip

Similar flat bread is made in South Asia and is called “chapati”. Western Arabia, eastern Mediterranean and southern Asian countries have their own wheat flatbreads that look

What is special about how you make your tortillas?

Mayans made tortillas from ancient times.

There are even myths about how tortillas came to be. Hernán Cortés (or Hernando Cortez) arrived in what we call Mexico today on 22 April 1519 with the Spaniards. The native people there made flat maize bread, which they called in their native Nahuatl language,”laxcalli”. This makes the first European testimony of tortillas.

food

around the world. Tortillas have evolved from an “ethnic” to a mainstream food.

While researching this article, I was given the opportunity to try many different ways that restaurants are using tortillas. Probably my favourite was as a chip with dips and toppings at Baha called a Baha Bowl. Many people prefer the soft taco over the hard taco so we asked the chefs what they thought…

A piece of dough the size of a golf ball is patted down by hand into a shape of a pancake, placed on a hot griddle and baked on both sides. This method of tortilla-making is still used in southern Mexico today. Although it is most often made by hand, in the 1940s and 1950s the first small gas engines and electric motors appeared, which powered wet-grain grinders for making masa. By the 1960s, there were small-scale tortilla-making machines producing tortillas from that masa with a speed of one tortilla every two seconds.

Today’s machines are even faster.

Tortillas are now commonly made from wheat flour. They differ in texture, with the maize tortilla being thicker and more brittle, while the wheat version is softer and can be made wider and thinner without breaking too easily.

In western parts of the world, maize tortillas are eaten as tortilla chips or as an ingredient in combination with enchiladas, tostadas or as flautas (a Mexican dish made by wrapping a tortilla around a savoury filling and deep frying the result). The wheat flour tortilla is used to make burritos, a dish from northern Mexico. Maize tortillas are also made in the Basque region of Spain and are known there as talo.

Tortillas are still a staple food in Mexico and Central America, however have gained popularity in Australia and other places

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Chef Santiago Ortiz from Baha Poolside Bar & Kitchen much prefers soft tacos over hard ones. When asked his favourite thing to make from tortillas, he said, “Crispy pork tacos are always a winner for me.” He thinks tortillas are so popular because they are easy to make, tasty, not expensive and also gluten free. ”For me, tortillas bring up memories from holidays overseas and my life in Central America.”

Loc Huynh from Don Birria says, “My favourite thing to make with tortillas is definitely Quesabirrias. We dip them first into our Birria oil then add mozzarella cheese, garnish and Birria meat. Cooked on the grill until golden crispy. Paired with a cup of consommé to dip them in, it makes for a delicious taco.” (Birria is a meat stew or soup, usually made with goat or beef).

Loc prefers a hard shell taco. “When cooked at the right temperature and time, it also has a chewy texture. The combination of a quality tortilla, meat and salsa is unbeatable.”

He believes tortillas are popular due to their versatility. They can be used to create so many dishes such as Tacos, Nacho chips and Taquitos.

Loc said, “It’s a great feeling when customers from Mexico visit our store and tell me how much the food reminds them of home.”

By Scott Arnold-Eyers

100% Natural 100% WA www.latortilla.com.au 41

industry

Waiter, there’s a fly in my soup SOMETIMES, IT IS HARD TO PINPOINT WHAT MAKES A MEAL EXCEPTIONAL, BUT I’M CONVINCED THE WAY YOUR WAITER MAKES YOU FEEL CAN ELEVATE A DINING EXPERIENCE TO BEING UNFORGETTABLE.

Y

ou may have heard the joke, “Waiter, there’s a fly in my soup.”

“Please don’t speak so loudly, or everyone will want one,” said the waiter.

It is easy to imagine this quick-witted response was dished out by a waiter who has seen and heard it all before. Maybe they have been waiting on tables for years, while they finish their degree or to supplement their profession in the Arts, or they entered the hospitality industry with ambitious plans of running their own restaurant or hotel one day.

Perhaps they have even made a career as a waiter, like David Kong. Ischia Ristorante’s front-of-house manager has fond memories of spending time with his father in the family’s Chinese restaurant in Osborne Park from the age of 10. Over fifty years later, David loves giving diners an exceptional dining experience at Ischia. As the face of the restaurant, he understands the importance of not only making a good first impression, but also maintaining that feeling long after the tables have been cleared.

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Eastern States, most waiters here do not rely on tips. On the other hand, bartending offers larger tips and career progression, especially for mixologists who align themselves with brands and use social media to raise their profiles. You do not need to be a rocket scientist to understand why skimpy bartenders or waiters at Hooters earn an impressive amount from tips.

In saying that, David appreciates the gratuities he earns from his regular customers without possessing any of those saucy assets, armed only with the knack for making his customers feel extra special.

While there are more difficult ways to earn a living, there are far easier ways to make money than whizzing around a restaurant catering to the demands of volatile chefs and diners with a range of dietary requirements as fluid as the LGBTIQA+ acronym.

Dealing with the public is not for everyone, the hours are gruelling and it is quite likely you will be working while your friends are out having fun and being the ones waited on.

The toll on your body can be detrimental to your health caused from being on your feet for many hours, or even worse for some, as alcohol and substance abuse are prolific in the hospitality industry.

Addiction is a running theme in the Sweet Bitter television series which revolves around newbie waitress Tess who is introduced to a world of reckless drinking, drugs, sex and exquisite food while working in a high-end restaurant in New York City. This glamorised portrayal of working as a waiter flew under the radar, much like unrecognised hospitality workers.

He appreciates the flexibility working in hospitality offers. He advises anyone entering the industry: “You won’t please everyone all the time and you have to be tolerant, compassionate and have a thick skin. Gaining a qualification, wearing a big smile and choosing your words wisely goes a long way too.”

At the other end of the spectrum, The Bear is a far grittier series set in Chicago.

Although considered by those who have worked in restaurants to be fairly accurate, some deem it exaggerated, compared to other high-pressure work environments like hospital emergency wards, trading floors and newsrooms. Nonetheless, both shows are compelling television viewing.

In Western Australia, the average hourly rate for waiting on tables ranges from $20 - $30 per hour and unlike the US, Europe and the

Perhaps the most convincing depiction of the hospitality industry was revealed in Kitchen

Stand out through unforgettable quality.

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Confidential, penned by the notorious Anthony Bourdain, who I once met in NYC, but that is another story for another time. He famously wrote: “You can always tell when a person has worked in a restaurant. There’s an empathy that can only be cultivated by those who’ve stood between a hungry mouth and a $28 pork chop, a special understanding of the way a bunch of motley misfits can be a family…the work is thankless and fun and messy, and the world would be a kinder place if more people tried it.”

Some devote themselves to the industry purely because they enjoy making others happy. Swell Mullaloo Beach owner Cassandra Letrone acknowledges that few in Western Australia are in it for the long term. However, one of her waitresses, Julia Blain, considers it a career. Cassandra shares: “Julia has such a passion for hospitality as a profession. She stands out for her exceptional customer service skills and professionalism, which have taken her around the world. We’re thrilled she has landed at Swell.”

Waiting tables is a rewarding occupation in more ways than one. The Gold Plate Awards have for many years recognised the

dedication of our waiters acknowledging the value a waiter brings to a restaurant with a Front of House category, which in 2023 was awarded to Bo Xiao of Silks Restaurant (Crown Resort). Les Palmer of Rustlers Steakhouse & Grill has always supported this rationale with one of their waiters nominated most years. He believes the general public undervalue our wait staff and that they do not get enough credit. The Western Australian Good Food Guide also has a Front of House award, which was bestowed upon Sarah Timmins from Will Street in 2024.

Many of us dine out to share a meal or celebrate a special occasion. While cuisine plays a significant role in the choice of restaurant, the experience is so much more than the food. Ambience, location, décor and status all play their part. Sometimes, it is hard to pinpoint what makes a meal exceptional, but I’m convinced the way your waiter makes you feel can elevate a dining experience to being unforgettable.

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awards

UMA Restaurant awarded Restaurant of the Year INDIAN RESTAURANT Sponsored by Uber Eats WINNER – Chakra Restaurant, INGLEWOOD Copper Chimney, SOUTH FREMANTLE Stonewater Indian Restaurant, MOUNT PLEASANT

T

he winners of the 2024 Western Australia Restaurant & Catering Hostplus Awards for Excellence were announced at a glittering awards ceremony at the Hyatt Regency Perth on 22 July 2024.

Restaurant & Catering CEO Suresh Manickam congratulated the winners, recognising their significant contribution to the Western Australian hospitality sector.

“We are continually inspired by the passion, creativity and unwavering dedication in the restaurant and catering industry. From chefs and restaurateurs to servers and suppliers, all play a vital role in shaping the gastronomic identity of this region and enriching the lives of their patrons.’’ Mr Manickam said.

This year’s major winners included UMA Restaurant, awarded Restaurant of the Year and best Specialty Restaurant; Seven Sins Perth Hills, awarded Best Casual Dining and Family Dining Restaurant; Sandalford Wines was announced Caterer of the Year and also took home the awards for Best Contemporary Australian Restaurant, Restaurant in a Winery, Tourism Restaurant and Wedding Caterer of the Year.

RESTAURANT AWARDS ASIAN RESTAURANT Sponsored by Fermentum Craft Beer Co WINNER – Emily Taylor at Warders Hotel, FREMANTLE 88 Noodle Bar at Crown Perth, BURSWOOD Mai Thai Restaurant, ALFRED COVE Pearl on the Point, EAST PERTH Ramen Samurai, EAST VICTORIA PARK Thai Orchid, NEDLANDS

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awards

WA Seafood Industry Awards celebrates worldclass standards in sustainability General Manager Commercial, Demetri Demosthenous said Sea Harvest prioritises sustainability, alongside delivery of quality products and customer satisfaction: “We’re proud to contribute to the economic and social well-being of our communities.”

W

e are often asked which are the best seafood restaurants; what is the best seafood in WA; and what is in season. So, hearing about the recent WA Seafood industry Awards, it was a no-brainer we share the results.

Recognising excellence, sustainability and innovation in the WA seafood industry, the awards were held at The Esplanade Hotel in Fremantle on 3 May 2024, hosted by the WA Fishing Industry Council (WAFIC) and opened by Minister for Fisheries Hon. Don Punch MLA. The audience comprised more than 350 seafood industry representatives.

Nominations for the Awards were received in March with winners selected by a panel of judges: Wines of WA Chief Executive Officer, Larry Jorgenson; food writer, Margaret Johnson; and Western Rock Lobster Chief Executive Officer, Matt Taylor.

WAFIC’s Chief Executive Officer, Darryl Hockey believes the awards are an important event in the seafood industry calendar. He said:

WA Fishing Industry Council (WAFIC) CEO, Darryl Hockey applauded Sea Harvest Australia for demonstrating excellence in the sustainable production of quality seafood through innovation in fishing practices, and that the company had contributed substantially towards a positive public profile for the seafood industry.

Thanks to our friends at Art of Seafood for letting us know about the awards and congratulations to them for winning Best Seafood Restaurant.

Craig Hicks from Art of Seafood said: “Since opening Art of Seafood Restaurant in October 2022, one of our core values has been to strive to serve only premium quality, sustainably caught and harvested Australian seafood products. Sea Harvest has supplied our restaurant since our first dish was created. Sea Harvest Exmouth tiger prawns, Shark Bay scallops and Morten Bay bugs feature in both our much sought-after Chilled Seafood Tower and Warm Seafood Platter.”

The following awards were presented across 14 categories:

“The Seafood Industry Awards offer a great opportunity for seafood businesses to come together to celebrate and acknowledge our industry’s achievements. These successes are made more significant in recent times by the challenges facing the seafood industry, such as the security of resource access, international trade and transport issues, the constant pressures of red tape and the inconsistent approaches to stakeholder consultation.

“Despite the challenges, the Western Australian seafood industry stands strong and remains an important economic and regional development driver, supplying world-class seafood and food security to the State.

“WA seafood is a billion-dollar industry and is a major employer for WA, particularly in our regional centres and coastal towns, and the winners of these awards are a fantastic example of how Western Australia can deliver a world-class, sustainable food industry.

“I am always impressed at the scope and diversity of the award nominees, particularly some of the women who are now taking on leading roles in the industry and laying the foundations for the future.”

The event’s hot topic was sustainability with Sea Harvest Australia winning the Seafood Industry Producer Award, acknowledging them as leading the charge in sustainable seafood production and setting a gold standard with their innovative fishing practices.

Through their holistic approach to sustainability and community engagement, Sea Harvest Australia is making waves in the seafood industry, setting a precedent for excellence and responsible practices.

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SEAFOOD RESTAURANT AWARD Sponsored by Endeavour Foods WINNER – Art of Seafood TAKE-AWAY FISH & CHIPS AWARD Sponsored by WA Chip WINNER – Hooked On Middleton Beach

SEAFOOD INDUSTRY PRODUCER AWARD Sponsored by Western Rock Lobster WINNER – Sea Harvest Australia SEAFOOD BUSINESS (LARGE) AWARD Sponsored by Baker Refrigeration WINNER – Fins Seafood

Bringing you Frozen at Sea Wild Caught Sustainable Seafood from Shark Bay and Exmouth

SEAFOOD BUSINESS (SMALL) AWARD Sponsored by Francis A Jones WINNER – The Fisho HEALTH & SAFETY AWARD

Come and see why we were voted WA’s Seafood Industry Producer of the year 2024

Sponsored by Sea Harvest Australia WINNER – Brett McCallum RESEARCH DEVELOPMENT & EXTENSION AWARD Sponsored by Fisheries Research & Development Corporation – FRDC WINNER – Marine Fish Hatchery, DPIRD ENVIRONMENT AWARD Sponsored by Ward Packaging WINNER – The Fisherman’s Daughter (Mandy Collinson) PEOPLE DEVELOPMENT AWARD Sponsored by Chevron Australia WINNER – Workpower SEAFOOD INDUSTRY PROMOTION AWARD Sponsored by Aquarius Lawyers WINNER – Western Rock Lobster SEAFOOD EXPERIENCE AWARD Sponsored by Austral Fisheries WINNER - Sea West WA YOUNG ACHIEVERS AWARD Sponsored by Woodside Energy WINNER – Sophie Sharland DECKHAND AWARD Sponsored by Department of Primary Industries and Regional Development – DPIRD WINNER – Max Adams MICHAEL & PATRICIA KAILIS LEADERSHIP AWARD Sponsored by MG Kailis WINNER – Angus Callander

By Scott Arnold-Eyers

Renowned for our Scallops Half Shell • Prawn Cutlets and Meat Whole Raw and Cooked Prawns (frozen at sea) Crab Meat and much more!

Available from all major wholesalers & distributors Ask for the Sea Harvest and Exmouth Wild brands

www.sea-harvest.com.au 50 Mews Rd, Fremantle 08 9435 6500 sea_harvest_australia

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travel

A Portuguese Flavour Safari ON A RECENT TRIP TO PORTUGAL, I FOUND MYSELF IMMERSED IN FOOD. I KNEW ABOUT THE FAMOUS CUSTARD TARTS IN LISBON AND ESPETADA IN MADEIRA, BUT ON MY SECOND TRIP, I WANTED TO BE EXPOSED TO MUCH MORE, AND I WAS. PORTO Bifana When in Porto, I asked my waiter for their signature dish and was surprised with what turned up, a tender pork sandwich called bifana. Although you will find bifana all over Portugal, it originated in Alentejo. Made with marinated pork cutlets infused with garlic and white wine served in a bread roll, it is an affordable snack that satisfies your wallet and your stomach. Mine was marinated in port and topped with caramelised onion and sheep’s cheese. A bargain at only €6.30.

Francesinha Francesinha was on my radar and did not disappoint however, some places do it better than others. The name translates to ‘little French girl’, but there is nothing little about this baked sandwich stuffed to the brim with different sausages, ham and steak. On the outside, the sandwich is drenched in cheese coated with a blanket of spiced sauce - some restaurants even add a fried egg on top.

Vegetarians can also partake in francesinha with many restaurants offering meatless versions.

recipe that makes these pastéis different to any others around the world. I went to the same bakery in 2005 and it was not very busy, so it appears their popularity has grown out of control when, on this recent trip, we had to line up for a good half an hour with the children eating about four a day each.

MADEIRA Espetada

Port The best place to try Port wine has to be Porto. The city boasts endless cellars where one can sample the different styles. Tawny, ruby or white all pack a punch, thanks to the fruity and strong flavour profile, making for a perfect aperitif, a soothing nightcap or to complement a meal. I enjoyed a few drops overlooking the boats and city on the north side of the river where you can get a tasting paddle of five Ports for just five euros.

LISBON Sardinhas grelhadas Sardinhas grelhadas are a must try in Lisbon, after all, summer means sardines in Portugal.

They are not like a usual sardine and are very moreish. In June, the Santos Populares festival celebrates this delicious oily fish that you can also enjoy tinned. Order a sardine on a slice of cornbread and try eating it without utensils just be careful of the bones. I did not try them as I got them mixed up with Chicharro which are not a sardine. (Read on under Madeira for Chicharro Fritos).

Pastéis de nata (Custard Tart) When thinking of Portugal, people often think of its famous pastéis de nata or Portuguese custard tart. These pastries that ooze creamy filling are found all over Portugal, but the recipe originates from the Jerónimos Monastery in Lisbon’s Belem district.

The Pastéis de Belém Café beside the monastery still serves the traditional secret

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My father-in-law introduced me to this dish, one I look forward to it every visit. Espetada is simply the Portuguese word used to describe cooking food on a skewer. It translates literally to ‘kebab’ but the Madeiran espetada refers specifically to beef, usually tenderloin, sirloin or short loin. It is cooked vertically, so the juice and fat drip down the skewer as it is cooked which is collected and poured over bread served alongside the beef. The flavours are usually very simple, with little more than bay leaves and salt vigorously rubbed into the meat. It is a very rustic, unique, delicious, local and cost-effective way of tasting one of the most popular dishes in Madeira. Probably best at home or festivals but some restaurants do a good job too.

travel Espada

Nikita

Espada is scabbardfish, native only to a few regions in the world, Madeira being one of them. The others are Iceland, France, Ireland, and the Canary Islands. Espada are only found at extremely low depths, and the fishermen who catch them are specialists. Espada is similar to eel, it is black and when cooked right, has a nice, light and delicate flavour.

Nikita is a sweet, cold and exotic beverage made of ice cream (various flavours), sugar, pineapple rings and white beer, mixed until it is creamy. Some make it with white wine, but the best-known way is with beer which is what intrigued me. Originating from Câmara de Lobos, a fishing town and ironically my wife’s hometown by a man called Marcelino who emigrated to Brazil in 1985 where he probably found inspiration to create this tropical drink.

According to the story, the origin of the name comes from a song created by Elton John in the same year.

Bolo De Mel (Madeira Cake) Tracing its history all the way back to the 15th Century, Bolo De Mel (Madeira Cake) is a typical Madeiran dessert, also known as a honey cake, usually eaten around Christmas.

It is similar to our Christmas cake but closer to a biscuit as it is much firmer. Mel de cana (sugarcane honey) is the most important ingredient, giving this cake its name and taste. Mel de cana is a local sugarcane molasses that helps preserve the cake for up to a year. They are traditionally made in large quantities on 8 December annually and then eaten slowly throughout the month.

FRESH ITALIAN HANDCRAFTED CHEESE MADE FROM 100% LOCAL INGREDIENTS

Chicharros Fritos The “Chicharro” is a small fish that abounds in the Madeira seas and for that reason, has in the recent past played an important role in Madeira gastronomy. It can be eaten fried, grilled or baked. I did not plan to try them as they looked terrible, yet tasted amazing.

MOZZARELLA - BURRATA STRACCIATELLA - RICOTTA PRESERVATIVE FREE - VEGETARIAN FRIENDLY

Poncha

UNDERCOUNTER GLASSWASHERS

Considered one the most popular drinks in Madeira, poncha is a must try, made with sugar cane rum, honey and lemon juice. It can also be prepared with other fruit juices such as orange or mandarin, but lemon juice is the original, traditional and better-known version.

It is mixed with a tool officially created for this purpose, called a muskot. My favourite was mandarin - put it this way, I had one of every flavour but a dozen mandarin.

Madeira Wine After signing the Declaration of Independence, the Founding Fathers of the United States toasted using Madeira wine. That makes Madeira wine around 300 years old, give or take a little. It is a fortified wine, meaning a spirit is used in the distilling process, making the resulting wine stronger and higher in alcohol content. It can be sweet, medium or dry. I was told that this wine will not get better or worse with age. The sweet version tastes much like a port, while the dry is like a dry red wine. I was surprised to hear that many of the locals do not really drink it, but I would still recommend giving it a go.

So, do yourself a favour when you are next in Portugal and try as many of these delicacies as possible.

By Scott Arnold-Eyers

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celebrity chef

Gary Mehigan Loves Truffles

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celebrity chef GARY WAS BORN AND GREW UP IN THE UK IN A LITTLE PLACE CALLED HAYLING ISLAND OFF THE SOUTH COAST OF ENGLAND. HIS DAD WAS AN ENGINEER; MUM, AN ARTIST; AND GRANDFATHER, A CHEF AND TEACHER. HE ATTENDED HIGHBURY COLLEGE OF TECHNOLOGY, WHERE HE STUDIED TO BE A CHEF, BEFORE TAKING UP HIS FIRST FULL-TIME POSITION IN LONDON.

G

ary Mehigan has featured on our television screens since 2007 when he co-hosted Good Chef Bad Chef on Channel Seven. He went on to become an integral part of Boys Weekend and of course, 11 years of MasterChef Australia, and Seven’s Plate of Origin. Gary’s small screen audience stretches around the globe, his series Far Flung and Masters of Taste have well and truly cemented him as one of the most loved TV presenters both in Australia and internationally. He has just completed filming 10 episodes of National Geographic India’s Mega Festivals and spends a lot of time travelling in the region, and working with Conosh, an experiential food and education platform.

Gary’s podcast series, The Gary Mehigan Show, included big name guests like Nigella Lawson, Steve Price, Craig Reuscassel, Pia Miranda and Maggie Beer. In 2018, the PWC Media Outlook Report used Gary’s interview with Nigella Lawson as an example of the power of the ‘trust driver’ in traditional media.

His two seasons of Masters of Taste for Fox Life won Best Cinematography at the Asian Television Awards in 2019. He is now a regular presenter for Seven’s Melbourne Weekender.

In Australia, the first of his Mobo Moga restaurants launched at Melbourne Airport’s Qantas domestic terminal in January 2024, and his frozen meal range for Providoor launched in October 2023. He continues to work with brands as a trusted ambassador and spokesperson, and has written five cookbooks: Comfort Food, Good Food Everyday, Bringing Flavour Home, Your Place or Mine, and Cook with Us. Gary says he feels blessed his career has allowed him to travel, indulge his passions and meet some extraordinary people. He has by his own admission felt the pain and pressures of failure, but also enjoyed great success so could not wish for more. He values, honesty, enthusiasm, passion and compassion, and above all else, he loves to teach.

Gary was born and grew up in the UK in a little place called Hayling Island off the south coast of England. His dad was an engineer; mum, an artist; and grandfather, a chef and teacher. He attended Highbury College of Technology, where he studied to be a chef, before taking up his first full-time position in London.

Gary credits the two Michelin starred restaurants where he worked as his most formative: The Connaught Hotel under Michel

Bourdain for almost four years; and Le Souffle at The Hyde Park Intercontinental under Peter Kromberg. At the time, both were hugely influential chefs with opposing styles and ideas: one a bastion of French haute cuisine and the other, modern, creative and progressive.

In 1991, Gary moved to Australia where he worked at Burnham Beeches, Browns Restaurant and Sofitel Melbourne before venturing into business at the age of 31. He started Fenix Restaurant & Events which gained a hat in its first year, which he owned for 14 years. In 2007, Gary opened the Maribyrnong Boathouse, which proved to be a huge success known for its prime location and local clientele, selling his interest in 2017.

MasterChef was a game-changer for all involved with Gary, Matt Preston and George Calombaris becoming part of our daily viewing. The second series of MasterChef Australia was the highest rating show on Australian television of all-time inspiring a new generation of young cooks.

TRUFFLE KERFUFFLE GUEST CHEF At the end of June, Gary participated in Manjimup’s annual Truffle Kerfuffle Australian Truffle Festival, where we managed to have a quick chat.

How did you get involved with Truffle Kerfuffle?

As a classically French trained chef, I love truffles. So many of the dishes I cooked when I was a young chef centred around these wonderful black diamonds. So, any excuse to go on a truffle hunt and cook with these fabulous fungi then I’m in! Even better than that, it’s in Manjimup, the epicentre of Australia’s truffle country.

When did you first use truffles as an ingredient and how did it go?

My first job was at the Michelin starred Connaught Hotel in Mayfair, London. Michel Bourdain was renowned for his classic French haute cuisine. They used to joke that if he could wrap his wife in puff pastry with truffles and foie gras then he would. Truffles were in pretty much every item on the menu during truffle season. Rather than a dish, my first memory of truffles is balsa wood boxes full of black Perigord truffles with Monsieur Bourdain carefully inspecting and selecting the very best. I can still smell the heady and

intoxicating fragrance that permeated the whole kitchen.

How much did your grandfather influence you into becoming a chef?

It seems all very romantic now, but when I was a little boy, my granddad always seemed to be so happy and engaged with everything he did. He had a beautiful garden and always seemed to be cooking something wonderful.

I remember picking tomatoes and beans or little furry greengages and plums from the trees, or spreading butter on his freshly baked bread. It obviously triggered something in me. It was my father who pointed out that I seemed to love helping grandad in the kitchen and that maybe I’d like to think about becoming a chef. Now I look back, I can’t imagine having done anything else!

What was the most challenging restaurant you have opened?

The first restaurant is always the most difficult. It doesn’t seem to matter how much experience you have or how well prepared you are, opening a business and running a restaurant requires 100% of everything you have. It’s often described as an entrepreneurial moment or a moment of madness when you decide to stop working for someone else and venture out on your own.

How many restaurants are you involved in now?

I don’t have any restaurants currently, although I’m involved in a project at Melbourne airport called Mobo Moga which is a fun Asian concept. I feel very lucky to have been in the business for many years and been successful.

Now I am enjoying the benefits of a lot of hard work. The pleasure of what I do now is I get to enjoy food on many different levels, whether it’s travel or cooking shows, special events or food festivals such as Truffle Kerfuffle.

What is your personal highlight during your career as a chef?

There are many highlights of course, but opening Phoenix in 2000, our first restaurant and MasterChef Australia in 2009 were both career game changers and to be honest, both of them unexpected.

How is life after MasterChef?

MasterChef Australia was a terrific 11 years of my life. I forged friendships with Matt and George that will last a lifetime, and consider many of the contestants close personal friends. Life presents many opportunities, the secret is to seize those opportunities and see where they take you, and to follow the joy!

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celebrity chef

I’ve been working closely with a company called Conosh in India for the last two years and in 2023/2024, I filmed a travel series called India’s Mega Festivals with National Geographic. Over many visits, we travelled all over the country with experiences I’ll never forget; they have been wonderful, beguiling and deeply rewarding on so many levels.

his gentle manner and how he narrates his food journeys, weaving in his own experiences and thoughts as he goes.

You have worked with a lot of great chefs during your time on TV. What is one of the more memorable moments? Maybe something that did not go to plan?

What are some of the restaurants you have been to in Western Australia and which one is your favourite?

I’ve been lucky enough to work with some of the best chefs on the planet. During my time on TV, some of the highlights would be working with Gordon Ramsay, Marco Pierre White, Jamie Oliver, Nigella Lawson, Thomas Keller, Rene Redzepi and not chefs, but highlights nonetheless: the Dalai Lama and Prince Charles – who would have thought?

Something that still makes me laugh is when we first met Marco Pierre White. Matt, George and I all bought in our copies of White Heat, Marcos first cookbook, which we all sheepishly requested him to sign! It was a true fanboy moment and I still cherish it!

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

I have two favourites that I have found inspiring for different reasons. Anthony Bourdain, who sadly is no longer with us, changed food television forever. His unique style of commentary, sense of humour and irony won him millions of fans all over the world. His travel shows will remain ‘one of a kind’ television for years to come. Rick Stein is another food hero of mine. I’ve always loved

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What inspires you?

So many things inspire me: good people, good deeds, extraordinary achievements and beautiful places to name a few.

My last visit to WA was to the South West to Albany and Denmark, a holiday full of fabulous local produce and home cooking which was absolutely delicious. My last visit to Perth, Fremantle and Margaret River was before lockdown, so unfortunately, my restaurant recommendations are sadly out of date.

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

Truffles of course!

What’s your favourite dish to cook and your favourite to eat?

They tend to be the same thing; I love cooking and I love eating! A few family favourites include dan dan noodles, laksa, ramen, a good roast chook with all the trimmings, or a beautifully aged rib eye steak.

What would you whip up for a private candlelit dinner?

It’s a tough question for a chef because it has to be qualified! What season? What’s in season? What’s the occasion? However, as a rule of thumb, I always say fancy doesn’t mean

delicious. Complicated means too much time in the kitchen and not enough time sitting at the table! If I was cooking for others however, then right now, it’ll be the menu I designed for Truffle Kerfuffle.

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

Most definitely a cold beer! I love a great IPA or Hazy IPA, something really hoppy and interesting!

How do you like your own steak cooked?

Medium rare.

Do you ever eat fast food?

Not really and often when I do, I’m just disappointed, the scourge of loving your food just that little bit too much!

What’s next for you?

This year and next, lots more travel, which I’m really looking forward to. I have trips to India, Greece, the Middle East, Sri Lanka, Japan and Vietnam for both work and pleasure, and I can’t wait. One of the highlights will be a motorcycle trip through the Himalayas in late August.

By Scott Arnold-Eyers

THe

dy n a m i t e f l avo u r

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$

THE T.N.T - it’s an explosion of flavours. Succulent scotch fillet layered with crispy bacon, bourbon infused toffee onion, rocket, zesty bbq aioli and a roasted capsicum blend in a Turkish panini with peri peri chips 3 3 0 CA R R I N G T O N S T R E E T H A M I LT O N H I L L

www.carringtonstavern.com.au info@carringtonstavern.com.au

Carrington’s Bar & Grill carringtons_bar_grill

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our top drops

2021 FLAMINIO PRIMITIVO BY VALLONE

2021 LEEUWIN ESTATE SIBLINGS SHIRAZ

Region: Tenuta Flaminio – Puglia, Italy

Region: Margaret River, Western Australia

Venue: Ischia on Claisebrook

Venue: Exchange Hotel

Web: www.vallone.wine/en/

Web: www.leeuwinestate.com.au

Tasting notes: Colour: intense ruby red with violet reflections and coral shades, bright. Aroma: rich in hints of fruits and ripened berries with notes of spicy and aromatic herbs. Taste: well structured, elegant, savoury, with a lingering fruity aftertaste. Gentle tannin, balanced residual thickness in the mouth.

Tasting notes: An abundance of dark cherries, blueberries, mulberries and currants surround the nose with heightened floral notes of violets and lavender. Beneath there, lies subtle spice notes of black cardamom, cinnamon, nutmeg and star anise. Gentle layering of cedar, black pepper and chalk is threaded within. An energetic palate with bright and fresh acidity is the backbone weaving within concentrated boysenberries, cherries and currants. There is dimension and capacity through the mid, leading to structural silky tannins that linger to a long finish.

We said: We enjoyed the Pappardelle Ragù with a glass of the 2021 Flaminio Primitivo by Vallone, a red wine rich in deep berry notes, which perfectly balanced the richness of this dish.

2022 WILLS DOMAIN EIGHTFOLD CABERNET SAUVIGNON Region: Margaret River, Western Australia Venue: Pan Pacific Perth Web: www.willsdomain.com.au Tasting notes: Colour: Deep brick red with a purple hue. Nose: Generous but with some restraint with lifted cherry, dark fruits, blackcurrant, and integrated cedary oak. Palate: Concentrated, rich and very complex.

This is a stylish wine with a lovely texture and presence. The palate is concentrated with sweet fruit in the mid-palate, finishing with some characteristic Margaret River Cabernet tannins, which are soft, powerful, and lingering.

We said: One Meat and one Cheese was paired with 2022 Wills Domain Eightfold Cabernet Sauvignon featuring solid tannins to match the rich flavours of the food, luscious dark fruit and lingering mint-like warmth.

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We said: The smokey flavour of the Bao was dominant but with the 2021 Leeuwin Estate Shiraz, the cheddar cheese flavour came through nicely.

2021 SNAKE + HERRING ‘DIRTY BOOTS’ CABERNET SAUVIGNON Region: Margaret River, Western Australia Venue: Baha Poolside Bar & Kitchen Web: www.snakeandherring.com.au Tasting notes: The 2021 Dirty Boots has a complex aroma including blackcurrant, kalamata, bay and tomato leaf with whiffs of cocoa and cedar. A medium bodied savoury and elegant style of Cabernet Sauvignon. A thread of fine knit tannin weaves through the palate backing up the blackberry and chocolate fruit, finishing long and fine.

We said: The tender pieces of chicken on the bone were full of flavour from the jerk sauce, which teamed nicely with a glass of 2021 Snake & Herring ‘Dirty Boots’ Cabernet Sauvignon.

our top drops

2022 PASQUA PINOT GRIGIO DELLE VENEZIE

2023 ROCKY GULLY RIESLING

Region: Veneto, Italy

Venue: Stonewater Indian Restaurant

Venue: Ischia on Claisebrook

Web: www.franklandestate.com.au

Web: www.pasqua.it

Tasting notes: Fresh, pure and with generous Riesling flavour, it never fails to hit the spot. It shows abundant blossom and stone fruit, citrus and melon on the nose. Bath salt, talc and delicate spice undertones. A nicely weighted wine with a generosity of flavour and white stone fruit.

Delicate and precise on the palate with generosity of fruit, persistent length of flavour and soft texture.

Tasting notes: Brilliant lemon-green in colour. Crisp with delicate flavours with hints of peach, melon, pear and lime. Ideal with fresh seafood, white meat, creamed sauced pastas and grilled vegetables.

Also an ideal aperitif. A fruity, intense wine with a strong character.

We said: We enjoyed a 2022 Pasqua Pinot Grigio delle Venezie with the arancini. Its floral nose with fruity notes of apple and pear offers freshness with excellent balance.

Region: Frankland River, Western Australia

We said: The Chicken Tikka Skewers were paired with a 2023 Rocky Gully Riesling from Frankland River whose superb balance offered a slightly floral nose, white peach and lemon nuances, with some delicate spice to enhance the chicken’s smoky flavours.

2018 TORRENT CHENIN BLANC Region: Swan Valley, Western Australia

2022 TALISMAN CHARDONNAY GABRIELLE

Venue: Stewart’s Restaurant

Region: Geographe, Western Australia

Web: www.torrentwines.com.au

Venue: Stonewater Indian Restaurant

Tasting notes: Lime, lemon, toffee apple, golden pear and ripe peaches entice your senses, but are balanced by a surprising delicacy and rounded mouthfeel on the palate. Be swept away by this wine’s crisp acidity and lingering length full of vanilla and spice, and all things nice.

Web: www.talismanwines.com.au

We said: Chef Gavin Foster is not afraid to work with ingredients many other restaurants ignore such as cobbler, stingray or sweetlips snapper, which we enjoyed today, paired with a 2018 Torrent Chenin Blanc.

Tasting notes: Elements of fruit, yeast lees and toasty oak come together to craft the rich and seamless palate of this chardonnay.

Hints of crème caramel, brioche and toffee are pulled together by the natural acidity of the chardonnay fruit.

We said: The Mohin Mass Chicken was paired with a 2022 Talisman Chardonnay Gabrielle blend from the Ferguson Valley in WA. The rich, creamy mouthfeel to the wine, its good length and balance, and light citrus acid finish with a hint of smoky oak, provided another great pairing.

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cover recipe

Preserves, Dried Fruits, Pickles Available at speciality stores & online

www.theepicureanfoodie.com.au

IS BAKING R

www.metteisbaking.com

UNDERCOUNTER DISHWASHERS

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Mohan Mass INGREDIENTS

METHOD

10 chicken drumsticks (seasoned and roasted in the oven for 20 minutes in advance) 100ml oil 250gms brown onions 150gms cashews 200gms almond meal 50gms (50/50 combination) ginger and garlic 200gms butter or refined ghee 50gms of cumin powder 100gms of coriander powder 2 pinches of dry methi leaves Salt and sugar to taste 300mls of cooking cream 1 litre water 3 green chillies 5 cardamom pods 1 cinnamon stick 5 cloves 1 star anise 2 bay leaves 2 stone flowers

Lightly fry spices (excluding cumin, coriander and methi leaves) in oil and stir in sliced onions. Sauté mixture for five minutes without changing colour. Add cashews, almond meal and water and boil for 20 minutes. Cool mixture for 30 minutes and then blend it into a smooth paste Heat butter/ghee slightly and add cumin, coriander with methi leaves and cook without burning the spices. Add cooled paste and bring to the boil adding salt and optional sugar to taste.

Add the roasted chicken drumsticks into the rich gravy along with the cream. Simmer for 10 minutes and serve with your favourite naan bread or saffron rice.

By Chef Elance Fernando of Stonewater Indian Restaurant

Wage Compliance in the Hospitality Industry T

he hospitality sector is facing increasing scrutiny regarding wage compliance, with the spectre of “wage theft” allegations continuing to loom large.

From 1 January 2025, the stakes will be even higher. The consequences for employers of intentional underpayments of wages will be the imposition of fines, the greater of three times the amount of the underpayment or $7.8 million. Individuals in management positions within hospitality businesses, including CEOs, finance managers, payroll officers, and HR managers, will also face the risk of criminal prosecution for wage non-compliance, with a maximum term of imprisonment of 10 years and fines, the greater of three times the amount of the underpayment or $1.5 million.

Considering the dire consequences for businesses and individuals alike, it is crucial that wage compliance issues are proactively addressed. The complexity of calculating award rates of pay, including overtime and penalty rates, can lead to errors that may be construed as wage theft. To mitigate these risks, businesses must take steps to ensure that their payroll systems and processes are accurate, transparent, and compliant with all relevant laws and regulations.

One key aspect of wage compliance is maintaining accurate records of employee hours worked, including overtime and any applicable penalty rates. This requires a robust timekeeping system and clear policies for recording and reporting hours. Managers should also be trained on the importance of accurate timekeeping and the potential consequences of non-compliance.

Another critical component of wage compliance is ensuring that payroll calculations are accurate and up to date.

This can be particularly challenging in the hospitality industry, where employees often work irregular hours and can be subject to differing penalty rates. Businesses should invest in reliable payroll software and regularly audit their payroll processes to identify and correct any errors or discrepancies.

In addition to these internal measures, hospitality businesses should also consider seeking the assistance of experienced legal professionals who specialise in wage compliance. These experts can provide valuable guidance on navigating the complex web of laws and regulations governing wages and help businesses develop effective compliance strategies.

All hospitality businesses can benefit from a comprehensive review of their payroll practices, identifying potential areas of risk and implementing corrective measures where necessary, including providing ongoing support and training to ensure that managers and employees are aware of their rights and responsibilities regarding wage compliance.

How to ensure wage compliance in the hospitality industry Don't let wage compliance issues jeopardise your hospitality business. Learn from industry mistakes and protect yourself with expert legal guidance. Safeguard your reputation and future schedule a consultation today and stay ahead of potential wage compliance pitfalls.

Mistakes will happen, but what can you do to ensure that the mistakes do not become intentional and widespread?

By Kate Walawski of Cullen Macleod Lawyers

Contact our employment team today to see how we can assist you: T: 08 9389 3999 M: mail@cullenmacleod.com.au

Kate Walawski Principal

Catriona Macleod Director

Sara Leddin Solicitor

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health

ADVANTAGES OF ORGANIC FOOD: Big secret is foraging for free nutrient-dense produce

WHERE EXPERIENCE IS EVERYTHING Globally acclaimed hairdresser & Organic Salon.

T: (08) 9228 8878

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

Globally acclaimed hairdresser and globally recognised Organic Salon.

Promising the highest integrity, ethics and today’s creative hairdressing and styling skills.

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

I

n recent times, the emphasis on organic food has grown, driven by growing awareness of health, environmental sustainability, and food quality. While buying organic products has become more common, a rising number of people are turning to foraging as a means of accessing free, nutrient-dense produce. This practice not only provides a direct connection to nature but also offers numerous benefits, ranging from superior nutrition to ecological advantages.

SUPERIOR NUTRIENT DENSITY

HOOD-TYPE DISHWASHERS

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

One of the primary advantages of foraging for food is the exceptional nutrient density found in wild plants, it is off the hook in natural, biodiverse environments. These conditions typically result in much higher concentrations of vitamins, minerals and antioxidants. For example, wild berries can contain significantly more vitamin C and other antioxidants compared to their cultivated counterparts.

This enhanced nutritional profile supports overall health and helps prevent chronic diseases.

More is EnglishColours dandelion eld responsible for any errors notthat brought to brought our attention prior toeffective publication. ill not be held responsible for that any are errors are not to our attention prior to publication. which is more than 20 times more hat willwill appear in the magazine due to atodifferent printing process. what appear in the magazine due a different printing process.

nutritious than an iceberg lettuce. It is the definition of a ‘super food’ and we spray it with toxic stuff to grow inferior foods.

as shown rations as shown

COST AND ACCESSIBLE Date: Date:

Signature: Signature: In contrast to the often-high prices of organic produce in stores, foraged foods are free. This makes nutrient-dense, organic options accessible to a wider range of people, regardless of their economic status.

By learning to identify and harvest local edible plants, individuals can supplement their diets with high-quality foods without the associated costs. This practice not only promotes self-sufficiency but also fosters a deeper appreciation for local ecosystems.

ENVIRONMENTAL AND ECOLOGICAL BENEFITS Foraging for organic food has notable environmental advantages. By harvesting

58

wild plants, foragers minimise the ecological footprint associated with conventional farming practices such as soil degradation, water pollution and habitat destruction, which encourages biodiversity. Additionally, foragers are required to follow sustainable harvesting practices, ensuring that plant populations remain healthy and robust for future generations.

FLAVOUR AND CULINARY VARIETY Wild foraged foods often boast superior flavours and unique culinary possibilities compared to commercially grown produce.

The diverse range of edible plants and fungi found in the wild can introduce new tastes and textures, enriching the culinary experience. I harvested wild garlic today.

Then there is nettles (best soup going), nightshade berry, sea lettuce, chickweed and aloe vera to name a few, each offer distinct flavours, and can be used creatively. Not only are meals enhanced, but this bountiful produce helps to recalibrate your palate to foods before we made them all sweet and watery, which is beneficial to overall health.

CONNECTION TO NATURE AND MENTAL WELLBEING Engaging in foraging fosters a profound connection to nature, promoting mindfulness and mental wellbeing. Spending time outdoors and observing natural processes develops a sense of stewardship for the environment. This connection to nature has been shown to reduce stress, improve mood and enhance overall mental health. Foraging therefore, serves as both a physical and mental health practice, offering holistic benefits.

In conclusion, foraging for organic food provides a wealth of advantages, from superior nutrition and environmental benefit and connection, plus enhanced wellbeing.

By Simon Naber of Moore & Moore

catering

How to host a weatherbeating event

At Moore & Moore we serve food well sourced and wholesome.

%R 9S0 OLA

ERED POW FÉ CA

Come for Breakfast, Lunch or have your special Event here with us at a heritage-listed venue offering an occasion to remember.

Opening hours 7am - 3pm + events

I

f you plan on having an outdoor function, the weather can create all sorts of problems.

Even planning an event for the warmer months is no guarantee of clement weather: rain can cause complications with access and slippery conditions; excessive heat can cause dehydration and bush fires; and wind and lightning can impede event set ups.

Your guests’ safety should be paramount.

Fortunately, with weather and emergency information online, it is easy to stay informed of location-specific forecasts and alerts.

One cannot stop the weather from happening, but you can work to keep everyone safe from potential hazards and strive for success come rain, hail or shine. With proper planning, information, communication and action, impact will be significantly reduced.

Plan by getting reliable data on temperatures, precipitation, winds, and other factors which will help identify possible issues.

ALWAYS HAVE A PLAN B Rain can come when it is least expected.

Ensure you have plenty of cover on standby like marquees. Talk to your local party supplier to see if you can put one on hold. Where guests will be moving between outside locations, portable flooring can help prevent people from getting stuck in the mud and reduce slip threats. Offering an escort to and from vehicles with an umbrella is a thoughtful touch.

Extreme heat will put your beverage supplies under pressure. It is always a good idea to have plenty of water on hand, but also prepare for your alcohol budget to increase, sometimes

two-fold. If you have hired an experienced catering team, they will ensure you not only have enough stock, but also the training to serve your guests responsibly. Ensure there is plenty of shade; trees, large umbrellas and marquees help reduce temperatures.

Providing sunscreen will also be appreciated by your guests. Avoid outdoor grazing tables as sweaty meats and melted cheeses do not look appetising and will be wasted. Fans and outdoor misters can also help.

the moores building

46 henry street fremantle

www.mooreandmoorecafe.com

Cold and windy conditions can result in a big drop in the temperature which will see your catering devoured. You will want predominately hot food and plenty of it.

Ensure marquees and heaters are secure.

Dealing with reputable companies who have licenced installers and insurance is recommended. Outdoor firepits are great however, be mindful of the conditions as strong winds can carry embers long distances.

Having some spare jackets on hand for guests and stubbie holders to help keep their hands warmer will be appreciated.

Every venue should have a First Aid Kit, as well as directions to nearby hospitals. Open communication with both your vendors and guests is vital if the heavens do decide to open. Reminding your guests before the event about potential weather disruption allows them to come prepared – whether that means bringing a raincoat, wearing suitable footwear or packing sunscreen.

Taking a proactive approach and making sure your plans safeguard against all types of weather will give you peace of mind and help ensure your event is a success for everyone.

By Clint Gurney of Cosmic Cocktails

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kitchen tips

MULTI-AWARD WINNING, SMALL BATCH ROASTER BASED IN THE MARGARET RIVER REGION SPECIALISING IN PREMIUM SINGLE ORIGIN COFFEES FROM AROUND THE WORLD.

VISIT OUR CAFÉ FOR AMAZING COFFEE & SMALL BITES 6 8 B U S S E L L H I G H WAY, C O WA R A M U P W W W. T W O C R A C K S C O F F E E . C O M TWOCRACKSCOFFEE

WHOLESALE ENQUIRIES WELCOME

Attention to Detail I

t is an honour to speak to such a diverse group of culinary professionals each and every day in my work – chefs, butchers, and bakers, each mastering their craft with passion and skill. I would like to share some practical kitchen tips that can elevate your workplace: streamline your processes and perhaps even make your time in the kitchen a bit more enjoyable.

LET’S START WITH CHEFS

XL HOOD-TYPE DISHWASHERS WITH ESD

Mise en place: This French term means ‘everything in its place’. Before you start cooking, gather and prepare all your ingredients. This not only speeds up the cooking process but also helps in maintaining consistency and reducing errors.

Knife skills: A sharp knife is a chef’s best friend.

Regularly hone and sharpen your knives to ensure precision and safety. Remember, a sharp knife is less likely to slip and cause accidents.

Seasoning: Proper seasoning can transform a dish. Taste frequently as you cook and adjust seasoning accordingly. Also, season in layers – adding salt or spices at different stages of cooking enhances the depth of flavour.

MOVING ON TO BUTCHERS Proper knife techniques: The right knife and technique can make all the difference. Use a boning knife for precision cuts and a cleaver for tougher tasks. Always cut against the grain for tender slices.

Temperature Control: Maintain proper refrigeration temperatures to ensure meat quality and safety. Keep your meat at or below

60

40°F (4.4°C) and ensure your workspace is clean and properly sanitised.

Portion Control: Efficiently portioning meat not only helps in managing costs but also ensures consistency in your product. Invest time in learning standard weights and cuts to maximise your efficiency.

FINALLY, FOR BAKERS Precision in measuring: Baking is a science.

Use a kitchen scale for precise measurements and ensure that your measurements of flour, sugar and other ingredients are exact. A small deviation can affect the outcome of your baked goods.

Ingredient temperature: Pay attention to ingredient temperatures. For example, butter should be at room temperature for creaming, and cold butter is essential for flaky pastry.

Oven thermometer: Not all ovens are calibrated the same. An oven thermometer helps ensure your oven is at the correct temperature, which is crucial for consistent baking results.

In conclusion, whether you are crafting a culinary masterpiece, expertly butchering a cut of meat, or baking a delicate pastry, the key is attention to detail and continuous learning. Embrace these tips, adapt them to your style and do not be afraid to experiment and innovate.

I hope you have learnt a few new ideas to try in your kitchens which have given you a renewed passion for your craft.

By Derek Smith of MBL Food & Packaging

Winter Vegetable Panache with Quail Eggs

Artichoke barigoule, poached radish, heirloom cherry tomato, charred baby gem lettuce, creamed spinach, quail eggs, chive oil, micro mustard leaves.

INGREDIENTS 2 artichoke bulbs 2 baby radishes Half a carrot 1 baby gem lettuce 2 spring onions (white part only) ¼ of a bunch of chives finely chopped and mixed with olive oil 180ml vegetable stock 20ml extra virgin olive oil 4 heirloom cherry tomatoes 100g baby spinach 25ml buttermilk 4 quail eggs 1 garlic clove 2 sprigs of thyme 10ml white wine 20g butter Micro mustard leaves

METHOD Peel and clean the artichokes. Place in vegetable stock, white wine and poach for 40 minutes on low heat with garlic and thyme.

Cut into quarters.

Poach radishes in vegetable stock with 10g butter for 10 minutes.

Boil quail eggs for 4.5 minutes - peel and set aside.

Dice and blanch the carrot with the spring onion in boiling seasoned water and chill in ice slurry.

In the same water, blanch the spinach then puree with buttermilk. Season well with salt and pepper.

Over 30 Years supplying to the Hospitality Industry

Regular delivery • Price Variety • Organic Freshness • Flexability

Cut gem lettuce in half and sear in a heated pan. Season well with salt and pepper.

In the same pan, with some olive oil, blister well-seasoned cherry tomatoes.

In another pan, place the carrot, radish, spring onion, artichokes, gem lettuce and tomatoes with a little vegetable stock, and bring to steam with the lid on.

PLATING Serve on a plate with spinach puree, quail eggs, chive oil and micro mustard leaves.

TEL: 08 9443 6200

By Chef Karl Supat of Cable Beach Club Resort & Spa for Express Fresh

orders@expressfresh.com.au www.expressfresh.com.au 100 Guthrie Street Osborne Park 61

industry

Sun 1 Dec, 11am to 6pm Visit eastfremantle.wa.gov.au for more details

PETROL STATIONS – more than just filling up the car with fuel H

ospitality trends are forever on the move and consumers’ options are increasing in some interesting areas. Traditionally, we do not associate good quality food with petrol stations where we generally only purchase food when travelling remotely. At roadhouses throughout Australia, we are usually happy with a dry toasted sandwich or a crumbed sausage from a bain-marie where we are not too sure how long it has been sitting there, if it will be hot, or even edible.

There has been a definite change in this area since the introduction of petroleum brands like 7/11, United, Vibe and others who focus on grab-and-go food and drink, and self-service coffee options, which are great for tradies or someone just wanting something quick during their busy work schedule. With the introduction of electric and hybrid vehicles, consumers need to use these facilities for longer periods, so we are seeing changes in their expectations and where they choose to purchase from.

They do not just want good coffee; they want great coffee and more than a low-quality pie or sausage roll. This trend has been identified

Fresh Seasonal Fruit and Vegetables, Organics, Gluten Free, Dairy Free, Gourmet and International Groceries, Ready Made Meals and Fresh Salads.

OPEN 7 DAYS 110 Malibu Road, Safety Bay www.malibufresh.com.au

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by the petroleum sector in petrol stations, which in many cases are owner-operated; they are working hard to update choices, add food and drink options and look at how they are consumed onsite.

These businesses are introducing food court facilities operated by national franchises like Boost Juice. There is also the introduction of in-house café style eating areas which provide higher quality café and restaurant style food.

The latest innovation is ready meals for the home and in some instances, the introduction of commercial bakeries producing fresh bread for their sandwiches and rolls, along with cakes, pastries and gourmet pies and sausage rolls prepared by in-house chefs, bakers and pastry chefs.

With great coffee and an increased range of food options, do not discount petrol stations as a viable option in the future, not only when you are travelling remotely, but also in the metropolitan area – you will be pleasantly surprised with the offering and service you receive.

By Brian Garcia of Moffat

Powerful As Bleach, Pure As Nature.

Citrus season is here

Embrace The Strength To Tackle The Toughest Stains And The Purity To Keep Your Space Toxin-Free.

WHEN LIFE GIVES YOU LEMONS

L

emon trees have begun sharing their bounty with us and although fresh lemons can last a long time, a little preparation will extend the enjoyment of this versatile fruit.

Lemons can be used for so many things from making a sweet lemonade to salty preserved lemons in Middle Eastern dishes, or hot lemon and honey drinks to soothe winter sore throats. All citrus is superfood, maybe less sexy than blueberries, açaí or even native citrus, but a valuable resource, nonetheless.

The most beneficial part of citrus fruit is the skin, that is where most of the flavour is as well as most of the nutrients and other beneficial compounds, so it makes good sense to incorporate the skin.

A couple of years ago, a farmer/gardener friend shared a terrific way to use lemons for a zingy summer drink and I have been doing it that way ever since: take two lemons, peel off the skin with a potato peeler; remove excess pith with a knife and discard (this will reduce bitterness); roughly chop the peeled lemons; put peel and chopped lemon into a small container and freeze. To prepare the drink, put the frozen lemons into a 1.5L jug with sweetener of choice, pour boiling water over it and allow to cool before putting in the fridge to chill, then serve over ice. Freezing is not essential to make this refreshing drink however, it does preserve the freshness of the fruit long after it has been picked and the process also breaks down some of the cell walls, resulting in a more intense flavour.

To make shelf stable lemon cordial, boil whole lemons in just enough water to cover them until the skin is soft; cool and blend. Pass

the purée through a fine sieve discarding any tough bits of skin or seed fragments.

Put equal measures of purée and sugar into a saucepan and bring to the boil. Turn off the heat and add either the same volume of apple cider vinegar (for example: 1L purée, 1kg sugar and 1L vinegar), or make a solution using citric acid and water (three tablespoons of citric acid in 1L water for 1L of puree) and bottle in sterilised glass for best results. This versatile cordial can be diluted with boiling water for a hot lemon drink, or sparkling water added with a fruit garnish in a decorative glass to make it a bit special.

No Gloves Needed.

Experience The Revolution in Cleaning - Safe, Effective, And Eco-Friendly.

By Araluen Hagan of 14K Brewing

Ideal For Restaurants & Cafés Keep Your Kitchen Spotless And Your Conscience Clear.

Clean Consciously.

Contact Ward Packaging for More Information: 08 9249 1228 www.wardpackaging.com.au

63

products

Hospitality in your

HOME

Crackers for Gluten-Free Discover the ultimate in gluten-free snacking with Mette’s Nordic Crackers.

Hand-crafted with love, these bite-sized multi-award-winning crunchy crackers are complimentary to hard and soft cheeses and dips. Perfect for any occasion, from gourmet cheese boards to casual snacking. Packed with a nutritious blend of super seeds – linseeds, pumpkin seeds, sunflower seeds and sesame seeds – each bite offers a burst of flavour and essential nutrients.

Free from preservatives, additives and colours, Mette’s Gluten Free Crackers are also nut-free, dairy-free, eggfree and vegan. Baked by locals in small batches right here in Western Australia.

For more information go to www.metteisbaking.com

Candied Mustard Fruits Mostarda – quite simply translated as Candied Mustard Fruits - is a delicate combination of local kumquats, apples and fresh grapes with a mixture of apricots and sultanas. These all come together in a beautifully balanced mustard syrup – the perfect accompaniment to any charcuterie and cheese board. It recently won Silver at The Royal Melbourne Food Awards 2024.

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

Truffle Winner The Native peach and Chardonnay truffle is a trilogy of meticulously curated flavours and textures brought together in a couverture white chocolate shell. The white chocolate ganache is infused with fresh peach puree, bursting with fruity sweetness, freeze-dried Quondong (a native Australian fruit) adding a tanginess, and syrup made from local Chardonnay wine, grown in the Denmark region. The handmade Pâte de Fruit layered within the truffle is crafted with a blend of fresh peaches and Quandong. Hand-painted in a soft peach and warm orange palette, each truffle is its own piece of art. Perth Royal Show 2024 Champion; individual chocolate, single variety moulded shell.

For more information go to www.pawprintchocolate.com

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Some Like it Hot, Hot, Hot Meticulously crafted with the potent Naga Viper Ghost chillies and an exquisite blend of Asian spices, this delightful creation entices your taste buds with its deceptively delicious flavour, while gradually building up an irresistible heat sensation. Whether you are up for a thrilling hot wing challenge or eager to sky-rocket your chili mussels to euphoric levels, this hot sauce is your ultimate companion. Prepare to be captivated by waves of pleasure that might just bring tears of bliss to your eyes.

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

products

Delectable Arancini These tasty morsels of Mushroom, Porcini, Tru ffle Arancini have an amazing flav our using field and Swiss brown mushrooms, enoki mu shrooms, large oyster mushrooms, thyme, rosemary, porcin i, stock, cream and lots of dedication to bring you a delicio us and tasty bite. Nestle d on a truffle infused mayo full of flav our and texture which makes this arancini stand out. Fin ished in Panko crumb s, cris p on the bite, and fluffy rice gra ins amongst delicious mounds of mushrooms, they will leave you satisfied and content while wanting more. Perfect for functions, wedding s, sports clubs and cafés.

For more information

go to www.thearancin

iman.com.au

se

ffalo Chee

l Bu Fresh, Loca

s st two year ent the la sp s ve hi ha i up Latticin t and set La Delizia er to impor a rm , fa w l no ca lo til a was, up un working with h with what es fr A W e, e ur d xt vi creamy in te herd, to pro ng ei b or s se falo chee g on Pizza’ dream: Buf ct for meltin of milky, perfe d an philosophy ild e m th , tasting . As always, l d ra la tu sa na l er al m m ers, using using in a su es t local farm iv or at p p rv su se re to p g any La Delizia is without usin ning, so gredients, h every mor es fr and local in e ad m is se fresh. ee e ch should be – or nasties. Th n the way it te ea e b n t ca i.com. the produc elizialatticin to www.lad o g n io at form For more in au

Cooking tips with Ground Turmeric MBL Food & Packaging’s blending expertise brings you the finest quality ground turmeric. This iconic spice, derived from the root of the Curcuma longa plant, is renowned for its brilliant golden hue and distinctive flavour.

Enhance creamy soups with turmeric to complement the richness and add visual appeal. Incorporate turmeric into sauces to enrich the flavour and provide a golden tint, making your sauces both tasty and visually appealing. Blend turmeric into your favourite smoothies for a nutrient-rich addition that adds a touch of colour and health benefits. Sprinkle turmeric on popcorn or roasted nuts to create a tasty, healthy snack with a golden touch. Combine turmeric with other spices to craft unique seasoning blends for meats, vegetables or tofu.

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

Amore Italia Acqua The Italian philosophy of life is based on love, simplicity, company, wellbeing, cheerfulness and tradition. A life that rediscovers every day the pleasure of enjoying what nature offers best. Exactly like Mangiatorella, the still mineral water known in Italy since the 1800s for its superior quality. Drinking Mangiatorella Mineral Water means slaking one’s thirst with a delicate, harmonious and cool taste, it means choosing a light water which cleanses the palate and heightens the flavour of food and, thanks to its precious natural elements, aids digestion. This is our Italy, this is Mangiatorella.

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

Products & Supplies 65

music

Local Music & Local Haunts EARL COLE Shortly after Frank Sinatra’s passing in 1998, vocalist Earl Cole put together a Sinatra tribute called New York, New York performing sell-out shows at a small suburban café in Perth. Since those humble beginnings over a quarter of a century ago, the versatile entertainer has earned a reputation as one of Western Australia’s premier male vocalists, covering a variety of music from the great American songbook to 60s, 70s and 80s rock and pop. Earl has performed at countless events and functions in WA, interstate and internationally.

As a soloist, he is best known for covering the music of Michael Bublé, Frank Sinatra and all the great jazz and swing crooners. Earl is also the lead singer of popular 80s cover band 80s Inc., which is currently in recess, but he does a similar repertoire as a soloist. In a previous life, he enjoyed chart success in the mid-1980s including a number one and three album on the WA Independent charts (original pop music under a different name). He also released a number of original neo-classical and new age instrumental albums between 1997 and 2006 (also under a different name), and was a finalist in the classical music category of the 2006 OzMusic Awards.

66

SCAN ME

Earl is also an accomplished artist picking up a paint brush for the first time since childhood in mid2016 embarking on a new creative journey as a realist painter. Western Australian seascapes and native bird paintings are his specialities and he also does portraits, landscapes and still life paintings. He has exhibited at a number of galleries in Western Australia with his art being acquired by private collectors throughout

the State and also in New South Wales, Queensland and California.

His seascapes hang at the District Court of WA (Perth) and Respiratory West (Wembley) with a number of his bird paintings at Firetail Winery (Margaret River).

Here are some of Earl’s favourite eateries along with some of his favourite local performers.

music

LOCAL HAUNTS DE BERNALES BAR & BISTRO

KELLERBERRIN HOTEL

THE PIPERS INN

De Bernales is the go-to restaurant in Kalgoorlie for a hearty meal – be it breakfast, lunch or dinner. I have performed there on a regular basis since mid 2022 and always enjoy the atmosphere, the food and the service.

The staff are very friendly and Luc the owner always has a smile on his face. The pizzas are great, but the angel hair chilli prawn pasta is my favourite dish.

It is often the local pub which is the beating heart of small country towns and the Kellerberrin Hotel is certainly that. Situated in the central wheatbelt, two and a half hours from Perth, the hotel is a great spot for a decent feed as you journey along the Great Eastern Highway. I have played there a few times en route to or from the Goldfields – the locals certainly know how to enjoy themselves.

The Mexican Burger is my favourite meal at the Keller.

I have performed at all three Scottish themed Pipers Inns: Currambine, Rockingham and Mandurah. All of them have a great atmosphere and serve some decent pub grub, but my favourite is Currambine. I cannot bear the thought of eating haggis, but the Belhaven Stout Pie is always good. Be sure to wash it down with one of their many British ales and ciders.

LOCAL MUSIC

JAYE YATES

gers and . We are both sin a lot in common a huge ve ha I Jaye and I have e Jaye is someon s. ist art l ce na sio semi-profes scene. She is a for on the local music for ct on pe nti res me of nt to amou esence – not ge with a real pr is a good of nature on sta ly versatile and me . She is extre times, few a r the her amazing voice ge ve performed to ha e W ll. we as r songwrite professional. and she is a true

EMILY DAVIS OK, she is my daughter, and I may be somewhat biased, but Emily is one hell of a good vocalist. In 2023, she won The Dame Mary Gilmore Award for the most promising overall final year female student in the Classical Performance (vocal) course, at the Western Australian Academy of Performing Arts.

Hers, an operatic star is on the rise.

SCAN ME SCAN ME

JAY WESTON I have performed with Jay a coup le of times and he is a real talent, as well as being one of the genuine ly nic e guys in the loc al music scene.

He is a versatile tenor and can sing a wide range of musica l styles and ge nres: opera, musica l theatre, cla ss ical and contempo rary. He is also a very accomplished so ngwriter and ke yboard player.

SCAN ME

67

book reviews

By Sarah Schmitt

BOOKS FOR COOKS Bake A New Way to ury

by Philip Kho Publishing Published by

Hardie Grant

d stainability an nate about su io ss pa is ry w Philip Khou eck out his ne so I had to ch , od fo ed uc ethically prod Mason Debut e Fortnum & cently won Th re ich wh recipes ok bo rs “re-imagined ar 2024. It offe Ye e th of has ok Cookbo sserts”, and bakes and de s, ke ca ed as for plant-b pick: tiramisu, in it. Take your n su e th r de everything un t? The award– sure, why no ème caramel cr ; m le y-step ob pr no vers the step-b pastry chef co n lia ra st Au g crème winnin m pastries to se recipes fro ba g in ak m r process fo taking you on cream, before ng pi ip wh d pâtissière an it is to create er how easy ney to discov ur jo g kin e Tahini ba a The Chocolat ased treats. t-b an pl ul tif beau use. winner in our ho cookies are a

Baking Yesteryear : The best recipes from the 1900s to the 1980s

by B. Dylan Hollis Published by Peng

uin Random Hous

My nephew introduc

ed me to Dylan Ho

e

llis when he presen ted us with ily dinner. I also rem ember a friend bringing her mum’s version of it to a picnic in the lat Made with tinned e 1990s. mandarin pieces, cru shed pineapple, an along with a few oth d cream er bits and pieces, it is sweet but morei sh. TikTok baker Hollis becam e a sensation durin g the COVID-19 pa ndemic by baking vintage rec ipes. To me, some are completely rev olting but some of them are ok ay and it is those rec ipes that have lande I approached this bo d here. ok with trepidation – it is gimmicky bu t a bit of fun and a great gif t idea for those wh o love playing aro und in the kitchen. The Choc olate Mayonnaise Cake worked surpri singly well.

It created an air of excitement as we dis cussed its composi tion and overall taste experie nce, before passing it around for peop with stifled giggles. le to try a lovely ambrosia

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fruit salad at a fam

book reviews

Snoop Dogg p resents Goon w ith the Spoon by S noop Dogg an d Earl “E-40” Ste vens Published by C

hronicle Books

This is another gi mmicky book I ha d no intention of to until my husb giving space and found it. He ins isted it was brilli okay; he had to an t, so I said cook something from it which pr and our son to ge om pted him t busy in the kitch en.

This is the Snoo p Dogg’s second book which draw from his music s inspiration catalogue along with fellow rapp Filipino food bu er, E-40’s siness, The Lum pia Company. It with humour an is all written d okay, I admit I like it a lot. The Poppers were th Blazin’ Jalapeno e first things they cooked, they we and will now feat re delicious ure whenever we host a gathering Beef with All th . The Corned e Hash was cook ed up for a bu sport; our son sy day of kid’s played like a ch ampion that da Reo’s Ribs with y.

Finally, Uncle BBQ Sauce, wh ile not my favou is a good option rite ribs recipe, if you do not lik e the high-main of most rib recip tenance nature es.

inner Edit D le p im S The Maguire

by Nicole

ralia

Millan Aust

/Pan Mc ed by Plum

aguire is . Nicole M re sensible o m rs simple tle lit ffe mething a dit, which o le Home E Now for so p o-follow m -t Si sy , ea te her websi Low fuss, . ls ea ost m known for ening mething m ffective ev enjoy is so ill w r a s te er and cost-e af b , mem those who the family e a book for th is recipes all ed is fe Th to s. t these day about wha ed rd ne ha d o us in to f w o think I want to o not like to ause when ec b er is th th long day, d e no oks lik in hurt. A preciate bo ake my bra ing family. I ap ey do not m th , ed a nurtur g in ed en ne I e ev the pile is this f o d down for th ut an o , ss ed and low fu book jump is le p th m n si o as o as o dle re , that w Chicken N odle soup r Fragrant fo e ooky. chicken no ag sp p the is a little pen onto book, but it ic king ag ic book fell o m st a is it ent, but I am not saying lucky mom a Soup. I am e. n m ee s b d just have understan a book that Okay, it may early this is cl se au ec with it b

Publish

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Food, Glorious Food 2/168 Scarborough Beach Road, Scarborough Ph: (08) 9341 1288 www.pizzaca.com

Claisebrook Cove gioiaontheriver.com.au

CULTURE OF GOOD TIMES City West 102 Railway Street, West Perth Ph: 0448 406 433 www.phatbrewclub.com

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Taste Loved by People

Shop 7/21 Jarrah Road, ROLEYSTONE TEL: (08) 9397 7370 www.orchardespressoroleystone.com.au

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

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

Unmatched views of the Swan River and an award-winning fit out!

OPEN Tue - Fri: 11.30am - 3.00pm and 5.30pm - 10.00pm

An experience-based journey which will stay with you forever.

Sat: 11.30am - 10.00pm Sun: 11.30am - 9.00pm Located at ‘On The Point’ 306 TA2 Riverside Drive East Perth

841 Beaufort St, Inglewood, Tel: (08) 6153 0584 Dinner 5pm onwards

Ph: 0424 346 004 www.artofseafood.com.au

www.chakrarestaurant.com.au

OPEN 7 DAYS

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

(Parking at rear of building)

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

ELEVATE YOUR TASTE EXPERIENCE IN THE HEART OF PERTH CBD

A stylish venue in the heart of Kalgoorlie offering a relaxed atmosphere with an extensive range of wines, beers and cocktails to go with an impressive selection of sumptuous dishes.

Sunday - Thursday 6am – 11pm Friday - Saturday 6am – 3am

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

WINE LIST OF THE YEAR - FINALIST 2023 GOLD PLATE AWARDS - WINNER 2023 WA STEAK RESTAURANT WINNER 2024

11 Oceanside Promenade, Mullaloo Phone: (08) 9307 1188 www.swellkitchen.com.au

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(08) 9020 0333 193 Hannan Street, Kalgoorlie www.debernales.com

The award winning Swell Mullaloo Beach embodies the best that our West Australian lifestyle has to offer.

bite size

45821 South Coast Highway, Kalgan www.montysleap.com.au

The best things in life involve food, wine, family and friends

Sophisticated Dining In The Heart Of Perth Opening Hours: Tues-Fri 11.30am-10pm Sat 5.30pm-10.30pm Phone: 08 9221 0885

MODERN AUSTRALIAN EATERY 4/885 Beaufort Street, Inglewood Ph: (08) 9271 7870

www.hgdiner.com.au

200 St Georges Terrace, Perth www.rustyfig.com.au

Whether you want to catch up over showstopping cocktails or tasty sharing plates, we’ve got you covered.

Murray Street, Perth South Terrace, Fremantle

www.flightclubdarts.com.au

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bite size EXPERIENCE REAL COUNTRY HOSPITALITY

61 Blackwood Road, Greenbushes (08) 9764 3512

www.shamrockgreenbushes.wordpress.com

Serpentine Main Dam, Kingsbury Drive, Jarrahdale 0491 948 889 www.bistrobythedam.com.au

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

A dining experience for all to enjoy.

Scan here for your next booking

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Blue Manna bistro www.bluemannabistro.com.au 08 9786 5051 - 1/16 Cyrillean Way, Dunsborough, WA

bite size

Taste. Tradition. True India.

Shop 1, 330 South Terrace, South Fremantle (08) 9336 4414 www.copperchimneyperth.com

MOUNT LAWLEY’S BEST TACOS www.facebook.com/donbirria.aus www.instagram.com/donbirria.aus

More than just a Steakhouse MON-THURS FROM 3PM-LATE FRI-SUN 11.30AM-LATE

WORKING ON MY DAD BOD

Cheap pints and relaxed atmosphere. Perfect for family, friends, special occasions and corporate functions.

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

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

Shop 7, 77 St Georges Terrace, Perth Underground at Allendale Square Ph: 0400 016 577

917 Beaufort Street, Inglewood www.finlayandsons.com

www.baguettemenot.com

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

FRESH FISH, FRESH AIR, FRESH SERVICE

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

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cuisine & location guide CUISINE GUIDE BRITISH

Shelter Brewing Co...............................................75

The Earl of Spencer..............................................74

Stewart’s Restaurant.............................................20

CARIBBEAN

Swell Mullaloo Beach...........................................72

Baha Poolside Bar & Kitchen...............................23

That Plant Café.....................................................18

COFFEE HOUSE

PERUVIAN

Malibu Fresh Essentials........................................62

UMA Restaurant.............................................. 12/13

The Herdsman Market..........................................27

SEAFOOD

The Re Store Northbridge...................................39

Art of Seafood.......................................................71

Two Cracks Coffee................................................60

Wharf Restaurant..................................................75

EUROPEAN Sentinel Bar & Grill...............................................72 FUSION

KELMSCOTT That Plant Cafe.....................................................18 LEEDERVILLE Cranked.................................................................75 The Re Store..........................................................39 MANDURAH All Malt Brewing....................................................29 MOUNT BARKER (GREAT SOUTHERN) Plantaganet Wines...............................................75 MOUNT LAWLEY

Baguette Me Not..................................................75

ALBANY (GREAT SOUTHERN)

Don Birria..............................................................75

Blue Manna Bistro................................................74

Premier Hotel Albany...........................................71

MOUNT PLEASANT

Froth Craft Brewery..............................................22

Rustlers Steakhouse & Grill..................................75

Stonewater Indian Restaurant ...................... 10/11

KOBA.....................................................................77

The Earl Of Spencer.............................................74

MULLALOO

Orchard Espresso.................................................70

APPLECROSS

Swell Mullaloo Beach...........................................72

Phat Brew Club.....................................................70

Gucce Pizzeria E Cucina Italiana................... 16/17

NORTH BEACH

INDIAN

BUNBURY

Froth Craft Beach.................................................22

Chakra Restaurant................................................71

Froth Craft Bunbrewery........................................22

NORTHBRIDGE

Copper Chimney..................................................75

BUSSELTON

The Re Store..........................................................39

Stonewater Indian Restaurant ...................... 10/11

Shelter Brewing Co...............................................75

NORTH FREMANTLE

INTERNATIONAL

CABLE BEACH (BROOME)

That Plant Café.....................................................18

Mas Vino.......................................................... 12/13

Wharf Restaurant..................................................75

PERTH

Social Manna.........................................................21

CERVANTES

Baguette Me Not..................................................75

ITALIAN

Cervantes Bar & Bistro.........................................72

Baha Poolside Bar & Kitchen...............................23

Gioia On The River...............................................70

CHURCHLANDS

Flight Club`............................................................73

Gucce Pizzeria E Cucina Italiana................... 16/17

The Herdsman Market..........................................27

Ischia on Claisebrook...........................................19

Ischia Ristorante....................................................19

COWARAMUP (MARGARET RIVER)

Pan Pacific Perth............................................. 12/13

Julio’s Italian Restaurant.......................................70

Two Cracks Coffee................................................60

Rusty Fig................................................................73

Pizzaca Pizzaria & Bar...........................................70

DUNSBOROUGH

Sentinel Bar & Grill...............................................72

The Re Store..........................................................39

Bailey Brewing Co.................................................1

PINJARRA

MEXICAN

Blue Manna Bistro................................................74

Exchange Hotel.............................................. 14/15

All Malt Brewing....................................................29

EAST PERTH

PORT KENNEDY

Don Birria..............................................................75

Art of Seafood.......................................................71 Gioia On The River...............................................70

ROLLEYSTONE

EXMOUTH

Orchard Espresso.................................................70

Froth Craft Brewery..............................................22

SAFETY BAY

FREMANTLE

Malibu Fresh Essentials........................................62

Flight Club.............................................................73

SCARBOROUGH

Moore & Moore....................................................59

Pizzaca Pizzaria & Bar...........................................70

GREENBUSHES

SOUTH FREMANTLE

Shamrock Hotel Greenbushes.............................74

Copper Chimney..................................................75

HAMILTON HILL

SOUTH PERTH

Carrington’s Bar & Grill .......................................53

Rambla On Swan..................................................71

HENLEY BROOK (SWAN VALLEY)

SUBIACO

Bailey Brewing Co..................................................1

KOBA.....................................................................77

HIGHGATE

UPPER SWAN (SWAN VALLEY)

Ischia on Beaufort.................................................19

Stewart’s Restaurant.............................................20

INGLEWOOD.......................................................71

VICTORIA PARK

Chakra Restaurant................................................71

Social Manna.........................................................21

Finlay & Sons.........................................................75

WATTLE GROVE

Hidden Gem Diner...............................................73

Grove Bar & Grill...................................................75

JARRAHDALE

WEST PERTH

Bistro By The Dam................................................74

Phat Brew Club.....................................................70

KALGAN (ALBANY)

Julio’s Italian Restaurant.......................................70

Monty's Leap.........................................................73

CATERING

MODERN AUSTRALIAN Bailey Brewing Co..................................................1 Birdie Restaurant..................................................74 Bistro By The Dam................................................74 Carrington’s Bar & Grill .......................................53 Cervantes Bar & Bistro.........................................72 Cranked.................................................................75 De Bernales Bar & Bistro .....................................72 Exchange Hotel.............................................. 14/15 Finlay & Sons.........................................................75 Flight Club.............................................................73 Grove Bar & Grill...................................................75 Hidden Gem Diner...............................................73 Hill St Bar......................................................... 12/13 Monty’s Leap.........................................................73 Moore & Moore....................................................59 Plantagenet Wines...............................................75 Premier Hotel Albany...........................................71 Rambla On Swan..................................................71 Rustlers Steakhouse & Grill..................................75 Rusty Fig................................................................73 Shamrock Hotel Greenbushes............................ 74

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LOCATION GUIDE

KALGOORLIE De Bernales Bar & Bistro......................................72

Birdie Restaurant..................................................74

Cosmic Cocktails & Events..................................71

map

N

Cable Beach 2044km Exmouth 1252km Cervantes 197km

Map not to scale Mullaloo

Upper Swan

North Beach

Henley Brook Scarborough Inglewood Leederville Mount Lawley Highgate Northbridge PERTH East Perth West Perth Subiaco South Perth Victoria Park

Churchlands

North Fremantle

Wattle Grove

Applecross Mount Pleasant

Fremantle Port Kennedy 55km Safety Bay 55km Pinjarra 84km Mandurah 71km Bunbury 168km Busselton 222km Greenbushes 241km Cowaramup 258km Dunsborough 258km Mount Barker 368km Albany 418km Kalgan 424km

South Fremantle Hamilton Hill

Kelmscott Roleystone

Jarrahdale 65km Kalgoorlie 593km

KOBA combines the traditional cuisines of Asia together with contemporary cooking techniques and discipline.

71 Rokeby Rd, Subiaco • (08) 6336 0777 www.koba.bar • Bookings can be made @koba_au

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what's happening

What's on your plate?

OCTOBER UNWINED SUBIACO (19 – 20 OCTOBER) The ultimate wine lovers’ day out! This proud WA affair at Market Square Park in Subiaco is more an exhibition than a market where you can discover WA wineries, breweries and distilleries you normally would not have time to visit. Take advantage of the opportunity to relax during this celebration of our State’s fine fresh food and beautiful wine, while enjoying the live music and what WA has to offer in the food and drink department. Cooking demonstrations, wine tasting classes or wine appreciation seminars will be held twice daily.

For more information go to www.wineandfood.com.au demonstrating how easily they are to prepare. Be educated by exciting speakers on a wide range of on-and-off-farm topics. Interact with the producers and taste their produce. Children will also delight in the petting zoo and other activities.

For more information go to www.farmingchampions.org.au

NOVEMBER CANNING SHOW (1 - 2 NOVEMBER) Like a less overwhelming, more free-focused and hands-on version of the Perth Royal Show? Canning Show has become one of WA’s FARMER ON YOUR PLATE (26 OCTOBER)

biggest agricultural shows featuring rides, games, animals, show bags,

Returning in 2024 for the second year at the Fremantle Esplanade,

performances, exhibitions, displays, classes and competitions. Run by

the Farmer On Your Plate event marks its 13th anniversary. This oneday experience connects consumers directly with farming families.

Recreational Society Inc. (CAHRS), the show celebrates and enriches

The event is unique in that producers from all regions of Western

Perth’s diverse communities.

Australia are invited to participate. Be inspired by some of Perth’s top

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

chefs in the cooking marquee as they showcase foods from WA farms,

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the not-for-profit organisation Canning Agricultural, Horticultural &

what's happening PAIR’D MARGARET RIVER REGION (14 - 17 NOVEMBER)

MANJIMUP CHERRY HARMONY FESTIVAL (14 DECEMBER)

A new, dynamic, world-class festival that will celebrate the finest

Celebrating the diversity of Manjimup’s produce, people and places with stalls, and entertainment across the town, plus a wide range of activities, performances and displays to experience. Visitors can enjoy local wine and food, and of course, the cherries! Cooking demonstrations by well-known chefs from across the country will be held throughout the event. Concerts and street theatre add an extra element of fun for the whole family. One of the features is the Tastes of the Southern Forests Avenue where guests can watch cooking demonstrations and sample produce grown in the region, prepared by some of Western Australia’s best chefs. Enjoy a long table lunch under

offerings of the South West’s food, wine nd music scene. The festival will feature a series of premium events set in the picturesque Margaret River region, destinations and wineries, offering visitors an unforgettable culinary journey in the heart of Western Australia’s wine country.

For more information go to www.pairdmargaretriver.com FREMANTLE BEERFEST (15 - 17 NOVEMBER) One for beer lovers! Check out the largest collection of Australia’s finest boutique and craft brewers, distillers, cider-makers, cocktail and food producers all in one location at Esplanade Park, Fremantle. There will be craft beer, cider, wine and cocktails, masterclasses, beer-food pairing and free tastings, plenty of gourmet food options, live music

cherry trees laden with fruit.

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

JANUARY 2025

and good vibes.

TABTOUCH PERTH CUP DAY (1 JANUARY)

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

Perth Cup Day is one of the biggest events on the summer race programme in Australia each year, traditionally run on New Year’s Day at Ascot Racecourse. Find a fabulous hat, frock or suit and start the New Year with style and pizzazz at the Perth Cup. The ultimate social event of the racing season, this 9-race programme is set to get the blood pumping and the good times going. Whether it is a gastronomical experience or a laidback snagger sanga, there is something for everyone; spectators can enjoy the glamour of the Marquee or relax at the picnic at Perth Cup, or The Stalls.

For more information go to www.perthcup.com.au FRINGE WORLD (17 JANUARY - 16 FEBRUARY) FRINGE WORLD is a hugely popular annual festival held in Perth and presented by Artrage, with shows at over 50 venues around the

DECEMBER

metropolitan area enjoyed by hundreds of thousands of people. This

EAST FREAMANTLE’S GEORGE STREET FESTIVAL (1 DECEMBER)

everything from cabaret and comedy to magic, music, theatre and

Join the East Fremantle community for the 35th annual George Street

circus. Be surprised and delighted by the variety of entertainment on

Festival, for a day out of artisan fare, food and market stalls featuring

offer.

accessories, art, clothing, craft, gifts, gourmet food, health and

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

is the third largest Fringe on the planet, featuring over 430 shows, with

wellbeing, homewares and jewellery. Don’t miss music – on the main stage and roving/busking on the street – plus lots of fun family activities from 11am to 6pm. East Freo’s favourite community event is the perfect way to greet summer with a warm “hello”.

For more information go to www.eastfremantle.wa.gov.au

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what's happening

FEBRUARY

MARCH

See January dates for:

See February dates for:

FRINGE WORLD (17 JANUARY - 16 FEBRUARY)

PERTH FESTIVAL (7 FEBRUARY - 2 MARCH)

PERTH FESTIVAL (7 FEBRUARY - 2 MARCH)

NANNUP MUSIC FESTIVAL (28 FEBRUARY - 3 MARCH)

Founded in 1953, as a ‘festival for the people’, Perth Festival is Australia’s longest-running arts festival bringing world-class performance, music, film, visual arts and literary events to Perth every summer. Festival time in Perth is when the best artists from Western Australia and the world stand shoulder-to-shoulder in creative unity within the community.

The Festival is uniquely placed to celebrate the oldest living cultures in the world by championing rich Aboriginal and Torres Strait Islander traditions and contemporary arts practice.

CHANNEL 7 MANDURAH CRAB FESTIVAL (15 - 16 MARCH)

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

competitions, cooking demonstrations, celebrities, fireworks - there’s

NANNUP MUSIC FESTIVAL (28 FEBRUARY - 3 MARCH)

something for everyone. If you want a taste of Mandurah, this is the

The much-loved Nannup Music Festival presents an eclectic mix of acts over the first weekend of March each year, set to the stunning bush

Mandurah’s signature annual event, Crab Fest is one of the largest free regional events in Western Australia, attracting over 100,000 locals and visitors to the City of Mandurah every year. The event showcases the lifestyle, location, culture and talent that makes Mandurah so unique. There are experiences for the whole family, including plenty of delicious food, highlighting Mandurah’s celebrated blue swimmer crab. Fresh food, live music, performances, children’s entertainment,

festival for you.

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

backdrop of Australia’s South West and the small-town atmosphere of Nannup. The community-spirited event, produced by a dedicated team from the non-profit Nannup Music Club Inc., has been running since 1990 and has consistently proven to be one of the most welcoming and rewarding weekends around, and a much-anticipated event in WA’s music calendar. It is a special place to share a festival experience and authentic good times with family and friends; a colourful celebration of original music, nature, community and diversity.

For more information go to www.nannupmusicfestival.org

FARMERS’ MARKETS:

Manjimup – Every Saturday 8:30am to 12:30pm

A wonderful way to give back to the community, this is where

Margaret River – Every Saturday 7:30am to 11:30am

you’ll find the freshest of the fresh. Support your local producers

Mount Claremont – Every Saturday 7:30am to 11:30am

and stock up the pantry from your local farmer market.

Albany – Every Saturday 8am to 12noon Cowaramup – Every Sunday 9am to 1pm Farmers Market on Manning – Every Saturday 7:30am to 12:30pm Geraldton-Greenough –- Every Saturday 8am to 12noon Growers Green – Every Sunday 8am to 12noon Kalamunda – Every Sunday 8am to 12noon

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Mundaring – Every Saturday 8am to 12noon Palmyra – Every Sunday 8am to 12noon Perth City Farm – Every Saturday 8am to 12noon Stirling – Every Sunday 7:30am to 11:30am Subiaco – Every Saturday 8am to 12noon Victoria Park – Every Sunday 8am to 12noon To find your nearest market, go to www.farmersmarkets.org.au

Hospitality Supplies

FAMILY OWNED & OPERATED SINCE 1986

Phone 08 9345 2255 • www.zeroz.com.au

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