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5 Senses Coffee
Amazing Albany
Auto Classic
Barker and Hale
The Bonsai Restaurant and Cafe Lounge
City of Perth
Chocolateria Sanchurro
Buy West Eat Best
Dandaragan Organic Beef
Envy Outdoor Designs
Fini Olives
Flametree Wines
Forest Edge Farm
Fresh Provisions
Gaggenau
Gigi's On George
Growing Free
The Herdsman
IGA
IslandView Esperance
Apartments
John Miller Design
K on Hay
Kailis Bros. Leederville
Mediterranean Woodfired Ovens
Montgomery's Hill Wines
Mount Barker Free Range Chicken
Mundella Foods
Natural Olive Oil Soap Factory
Pentax
Plantagenet Pork
Q Lamb
Rubra
Table and Chair
Tanks Very Much
UWA Extension Courses
Vasse Virgin
WA Barista Academy
Yallingup Woodfired Bread
Be sure to also check out our great produce (and more) listings in our WaretoBuy Directory
Big weekend in York this weekend. There's the opening of the York Mill Markets. Michelle Taylor, who took the brilliant shot of Josh and Rachel from MyattsField for Issue 9, has an exhibition, Fashion Trails, at the York Mill Gallery. And if that's not enough to get you out on the Great Eastern Hwy and turning right at the Lakes Roadhouse, there's the York Agricultural Show
Keep Sunday the 12th September open for the Flavours of Chittering Food and Wine Festival. Very generous line up of food and wine events including a growers market, wine for tasting (and purchase!) from the Chittering Valley Wine Trail, cooking demonstrations and the opportunity to have a wander around the valley.
Also well worth booking is the Long Table Lunch by Michael Forde of Beaufort Street standout, Cantina 663.
Here's how you get there.
'Food sovereignty' - the right of local people to decide what they grow and eat - is a term well understood in communities with a long tradition of small-scale farming. In Australia, where big farming tends to dominate, and our place in a global market means that once-seasonal fruits and vegetables are available year-round, 'food sovereignty' might be seen as irrelevant. But a burgeoning interest in knowing where your food comes from - who grows it, is it local, and how it's grown - together with a heightened awareness of the cost of 'food miles' and the effect of genetic modification in staple crops, is encouraging support for local farmers’ markets and prompting questions at the local butcher.
Christ Church’s Canon Frank Sheehan, farmer Annie Kavanagh, editor Anthony Georgeff, food academic Felicity Newman, former agriculture minister Kim Chance and parliamentarian Max Trenorden will discuss ‘Food sovereignty: what’s on your plate?’ in an Ethics Centre forum in the school chapel on Tuesday 24 August at 7:30pm.
The forum is presented with Slow Food Perth, the local branch of the international food awareness organisation. Among its Australian members are chefs Maggie Beer and School Kitchen Garden Foundation chairman Stephanie Alexander.
Forum entry is by gold coin donation to Anglicare.
More details at Slow Food Perth.
Usually, once the serious business of the SPICE wine appraisal is over, we burn the remaining wine in a giant bonfire. This time however we thought we'd use what was left to lure our contributors out of their chilly garrets to try the two dozen local and Mornington Peninsular Pinots we had for the spring issue. All good fun and there were a couple of requests for recipes of the food we had - rillettes and a trout dip thing. The rillettes used some other fruit of the upcoming spring issue - the meat from Vince Garreffa's home-smoking photo shoot.
So in the spirit of providence, we thought we'd pop the recipes up - read over the fold.
Continue reading "SPICE Contributors Pinot Tasting Snack Recipes" »
Fans of real-life chefs getting down to it will be pleased to know that WA chef, Luke Wakefield, has taken out National honours in the Jeune Chefs Rotisseurs. The Jeune Chefs Rotisseurs is organised by La Chaine des Rotisseurs and is a devilishly tricky 'Black Box' competition. Chefs are given a must use list of ingredients - here it was whole snapper, duck legs, rhubarb, and fennel - and are then give 30 minutes to compose a menu and then 3 hours to cook 4 dishes each of an entree, main course and dessert.
Luke Wakefiield is of Chez Pierre in Perth and North Star Cruises in the Kimberley and will be going to the finals in Helsinki in September. We've popped his final menu over the fold.
It might be the chill that's sending us back to warmer times of Spring '08 but Dennis' labneh recipe is one of the recipe I find myself referring others to the most. Just click on the picture above to access the PDF. Enjoy!
Western Australian Food & Beverage Industry Awards will be on next Friday, June 25th 2010 at the Hyatt.
This will be the 3rd year for this annual event and will, appropriately, have of some WA’s finest produce there to be sampled, followed by a gala dinner in the Grand Ballroom, with live entertainment throughout the night. Not forgetting the business end of the evening -announcing the Winners of the 2010 FIA Westpac Food and Beverage Industry Awards from eight individual categories.
Table of 10: $1,650 - FIA members & guests | $2,350 - non members (includes GST)
Tickets: $165 - FIA members & guests | $235 - non members (includes GST)
Dress code: strictly formal.
Early booking is advised as only limited tickets remain. To book your table or e-mail fiaconnect@foodindustry.org.au or fax 6488 6640. For more information visit atwww.foodindustry.org.au.
Yes! Issue 19 with elusive food genius Neal Jackson on the cover is out and what an enormous piece of work this issue is. Two huge features for this issue. Sarah Green covers the remarkable growth in Farmers Markets. There are good (and bad) stories from around the state - farmers, bakers, cheesemakers, organisers, shoppers and a handy comprehensive guide to all the markets in WA. Jason Boudville tastes 47 wines from 14 iconic WA wineries over 3 decades in an exceptional vertical tasting - essential reading for wine aficionados
And then there's more. Neal Jackson works with truffles and rabbits and manages to do beautiful things with perennial unfavourites, brussel sprouts. Chefs from city dining hot spots Bouchard and 1907 chefs, Todd Stuart and Nic French match a big heavy red with recipes for winter. We also head off to one of Riki Kaspi's brunch cooking class.
Our producers for this season are the Van Der Sluys and their rabbits and the Fontaninis and their walnuts and chestnuts. And walnuts and chestnuts mean welcome aboard Bistro Felix chef Helen Pratt with a regular spice gig who takes a French approach to the this forest booty. Also in season are truffles and we'd recommend having a good look at Marg Johnson's recipes before getting your own black odoriferous delights.
Food cultures always been about place and history and we've got two great pieces. One's on the food life of the Eyre Highway with words by Hilary Smale and photography by Amy Vinicombe. Growing Free's Ben Mitchell writes on the Perth's market garden history and the steady overlaying of it by suburbia.
Vince Garreffa does no-fuss slow roasting - a boon for anyone who's wasted half a dinner party poking a piece of meat with a skewer. On a different kind of roasting, we speak with Allan of Rubra on roasting coffee. Sabrina Hahn shows how having a veggie garden doesn't mean having a your place looking like the set of the Good Life. Theo Kailis does a Greek bouillabaisse which ouzo(es) with flavour. And speaking of veges, Verity James, has some deliciously great advice for getting your share of roots over winter.
Much for restaurant goes in in this issue. Matt recommends first-date restaurants for dining with a view to possible relationships and Jennifer visits Perth's organic restaurants. Natalija Brunovs writes about being part of a desserts only dining club at some of our best restaurants and has sumptuous photographic proof. Our research teams hits the streets of Northbridge and finds out where you can eat after bedtime. We also travel up to Broome to visit the tiny fine dining resort of Amsara and we speak with craftsman Chris Reid about his exceptionally beautiful salt and pepper grinders. There's further grist for the mill with Anthony William's piece on why small breweries get it harder than small wineries.
Better fed and better read, you should pop out and grab a copy.
For subscriptions, head over to our subscriptions page.
Available at all good newsagencies (and ask if they don't) as well as selected stockists around the state [see beneath the fold]
All completely mad here getting your Winter mag done but pictures of tractors always cheer us up. It's a mystery why you don;t see more of them in food mags - it's actually not really, I suspect they just don't care.
These are from the Blackwood Valley Wine Association who we're more than happy to tell us that they've had a fantastic season and it's all looking good for the region. A great up and coming area for wine production in WA. Also in the area are Blackwood Valley Beef, who have a new website up and running. They were featured in our Winter 08 issue where we looked at their great initiative in getting a cell grazing system going for their organic beef - very sustainable and will be familiar to readers of Pollen, which is probably most of you.
Wish us luck.
Just in case you didn't win the Boxt Gift Services Wild Botanica Pamper Pack and you've already gotten your Mum a subscription to SPICE (and we do recommend one as a tremendous idea and good value to boot), we thought we'd draw you to attention to a few nifty offers in this issue of SPICE. To whit:
- a nifty Breville BTM800 Automatic Tea Maker & Kettle, which you could be that much closer to affording by taking advantage of 5Sense 20% off your first coffee or tea home delivery. Just pop SPICE20 in the voucher field at the checkout when ordering.
- spend $45 or more at Jurlique in the Wesley Quarter in town and receive a complimentary 30 minute facial.
- a bonus Estring (for environment, not the top and bottom guitar strings) bag when spending $50 or more at Basics & Beyond in Fitzgerald Street, North Perth.
We'd also recommend all of our sponsors on the left column as a great place to look for something lovely for Mum and that you cook something nice.
The Bickley-Carmel region is a surprisingly dense slice of food and wine, conveniently close the city. The Bickley festival offers a good excuse to head up there with over 20 producers, restaurants, accommodation and wineries all working together for the event. Wine tastings, local produce, live music, special food events, tables long and short, and activities for kids
A great weekend to check out an excellent local food community.
Full details available at the Bickley & Carmel Valleys Tourism Association website
Boxt Gift Services are inviting Spice readers to enter the draw for an indulgent “Wild Botanica Kitchen Pamper” pack for their Mum this Mother’s Day.
Your Mum will enjoy (and hopefully share) a bottle of Trilogy Champagne, Wild Botanica Fig Hand Cream and Fig Vegetable Soap, a Maxwell Williams Platter, Fox Run Mini Whisk, Mini Wooden Scoop and Mini Rolling Pin, Angel Aromatics Vanilla Scented Rose, Pink Hand Towel, Tease Tea Sachets, Choc Coated Macadamias, Chocolate Truffles and Chocolatier Baubles.
Boxt offers delivery to anywhere in Australia and will be sending the pack directly to your Mums doorstep in time for Mother’s Day.
To enter, just send an email to mothersday with your name, address and contact details, together with the name of the Chef featured on the front cover of the latest issue of Spice. Don’t delay, as entries will close on Monday May 3rd. 1st out of the hat wins - drawn May 4th. Entries for Australian residences only, sorry
Big congratulations to Perth Artisan Pastry Chefs, Trevor Sims and Rob Howard and their team for their win at the Internationally renowned Sigep Cup in Italy this year. The Sigep cup exists to promote artisan work and recognise the craft involved in working with pastry and bread.
Rob (Grainaissance Artisan Bakers) and Trevor from (The Cake and Cookie Company) were featured in our Spring 09 issue after their success at Melbourne's Australian Artisan Baking Cup. They can now add first place in the Showcase Centerpiece segment and third place in the overall in the Sigep Cup to their list of achievements. The win was an immense achievement for both the team and the Western Australian baking industry.
Got cake skills? Then perhaps you need to step up to a Bake Off.
Enter your cake creation as part of the nearly a dozen categories as part of the second Gay and Lesbian Community Services fundraising SWEET Bake Off. Very inclusive, even to cake duffers, and promises to be lots of fun with SPICE as a proud sponsor and judge contributor.
May16th 1:30 PM at the Court Hotel
Details and Registration at www.sweetbakeoff.com
Just a quick opportunity to note that we're extremely happy to have our current seasonal chef-cover star Helen Pratt join our regular team of writers at SPICE.
She'll be debuting in our Winter edition but in the mean time Helen's doing a scallop/ crab lamb/ox cheek/ and buffalo milk labneh menu this Wednesday 21st for a 5 course dinner (with a bay leaf sorbet snuck in there) matched with Primo wines.
Menu here, Bistro Felix contact here and it's $120 per person.
