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(contents of each issue are described below) - if you'd like to order a copy of any of the issues please download the order form, print the form, complete it and either –
post to: Shop 9, 330 South Terrace, South Fremantle, WA 6162,
fax to: (08) 6219 5338, call: (08) 9433 1190 or
email: subs@spicemagazine.com.au
Issue 1 Summer 2005
Bakers, Summer Wine, Summer Fruits, Mark Olive, Christmas Hams, Woodfired Ovens, Eden Valley Flour, Neal Jackson - Jackson's, David Coomer - Star Anise, Sparkling Reds, Wyening Mission, Craig Kinder…
Issue 2 Autumn 2006
Manjimup Truffles, Maggie Edmonds, Olives, Middle Island Fishing Club, Stan Kailis, Quince, Clint Nolan - Harvest, Russel Blaikie - Must Winebar, Crayfishing, Chinese Steamboats, Viognier, Snails, Rabbit and Capretto, Faith Nichols, Loose Leaf, Foodbank…
Issue 3 Winter 2006
Stocks, Fish farming, Albany - Taste Great Southern, Kosher Food, Dean Gallagher, Jude Blereau, Sandcastle, Kate Lamont - Lamont's, Chris Taylor - Fraser's, Second Generation Wineries, Kangaroo, Home Espresso, Osso Buco, Charmaine Solomon, Butchers, Tomenia "Mrs Nick" Andronovski - Court Wine Bar, Pistachios, Organic Chickens…
Issue 4 Spring 2006
Cheese, Picardy Wines, Making Pastry, Matso's Brewery, Latte Art, Butterflying Meat, Brad Burton -Subi Hotel, Steven Lockley - Ragged Robin, Verge Gardens, Organic Food, Quandongs, Manna Wholefoods, Nutrition for Kids, Cars and Burgers, Carnarvon…
Issue 5 Summer 2006
Albany Oysters, Broome Pearl Meat, Shark Bay Prawns and Scallops, Carnarvon Crabs, Xavier Pique - Origins at the Sheraton, Verdelho, Spice Bar, Cooking Seafood, Buckwheat, Wagyu, Icecream, Italy Tour, Vince's Quintet turkey , Bickley Valley Sparkling Wine, Tableware, Beaufort Street, John Mead - Cream, Daniel D'Vaus - Oyster Bar, Jackson's Restaurant…
Issue 6 Autumn 2007
Smoked Food, Kimberley Bush Food, Mushrooms, Honey, Swan Valley Beer, David Hohnen, City Farm, Pat Cheong - Yu at Burswood, Fai Wang - Grand Palace, Donnybrook to Bailingup, Manjimup Cherry Festival, Pinot Noir, Sardines, Clint Nolan - Harvest, African Coffee, Perth Barista Academy…
Issue 7 Winter 2007
Packaging Design, Organic Chocolate, Margaret River Shiraz, Geology of Cape Naturaliste/Leeuwin, Eating Out in Broome, Aaron Carr - Vasse Felix, Tony Howe - Cape Lodge, Gerardo Barrios, Pacific Rim Coffee, Margaret River Providore, Mark Sayers - Sayers Food, Food Additives, Secondary Cuts…
Issue 8 Spring 2007
Sheep breeds, European Foods, Spring in the Valley, Chefs Alain Fabregues and Guiseppe Pagliaricci, Cupcakes, Bistro Felix, Mooba, Over the Moon Organics, Blackwood Kitchen, Pemberton Breakaway Cottages, Go Taste Albany, Linton Silver, Lamb cuts, Wild Duck Seasonal Menu, Vanilla, Coffee from Bali, Spencers Brook Farm, Perth Beer Gardens, Macadamia Nuts, Organic and Biodynamic wines…
Issue 9 Summer 2007
Threadfin Salmon, Food parcels, Kurma Dasa, Ferguson Valley, Antonino Spinella – squid fisherman, Noodlefish, Growing businesses – Little Creatures, The Herdsman, Mondo di Carne Butchers, Sparkling Wines, Frazer Wood Wines, Dorham Mann, Kalgoorlie Boulder, Brewing Beer, Western Australia’s Best Olive Oil Producers, Balinese coffee beans, Indian food to wine match, Sourdough cooking class, Esperance, New Norcia Beer, Rib Roasts, Summer fruits, Team Margaret River, Mallee Tree Café, For The Coffee Table, Cable Beach Club Resort – seasonal menu…
Issue 10 Autumn 08
Pemberton, poached trout, small bar licences, semillon blanc, semillon blanc sauvignon, semillon sauvignon blanc from australia’s south-west, Stella Bella, caterers food to wine match, Perth food tours, innovative icon - anchor foods, tomato growers, autumn vegetable dishes, retirement home cuisine, Jude Blereau, knife sharpening, Great Southern Pig Company, Verity James’s seasonal produce, choosing home espresso machines, a seasonal menu from Ha-Lu restaurant, D’Orsogna Brothers, Fleur Schell, Gabrielle Kervella…Issue 11 Winter 08
Roei Abalone, Taste the Great Southern, Export initiatives, the owen brothers orchard,reviving winter puddings, Sports nutrition, Cuts from a complete blade, food to wine match from two water front restaurants, Food miles, Ruth Webb-Smith, Frankland river wine region, Larry Cherubino, Michael Egerton-Warburton, Warren Pensini - beef producer, Jude Blereau - sustainable shopping, Great Southern Pig Company, Verity James’s seasonal produce - lemons and limes, Setting up a home espresso station, Jim Steele - knife maker, a seasonal menu from Balthazar restaurant …
Issue 12 Spring 08
Artichokes, Q Lamb, Mastering vegetable cuts, Mushrooms, Morels, Catering to miners, Mundella yoghurt, Jude Blereau in the kitchen, Wining without dining - Extended Trading Permits, Taste the South brewery tours, Food to wine match from South West Regional Tafe and Hospitality Group Training, Finders Keepers - a dozen wines to cellar, Wine storage options, Anna Gare - The Best in Australia, Food Technology - the right Stuff?, Milk-Fed Lamb, Verity James’s seasonal produce - think green, Sabrina Hahn - raising a vege garden, Worm farming, Glass Manifesto, Calibrating a coffee machine, Generational links - salami making in Karagullen, a seasonal menu from Wino's in Margaret River …
Issue 13 Summer 08
On the cover, beautifully shot by Carig Kinder is Blakes Cafe's Riki Kaspi. Riki is the chef and part-owner of the Mt Lawley cafe and presents a stunning Middle-Eastern and French-North African seasonal menu for us.
The issue is packed full of Summer reading and goodness. We follow Western Australian produce to Mauritius and visit a barramundi farm in the North-West. Jude makes jam. Vince deep fries a whole turkey in 10 minutes. Sarah has Summer picnic spots sorted; Marg has the recipes to go with; Jason tastes the appropriate wines; and Anthony the beers. Jon shoots them both. Hugh surveys the year's grain harvest. Rob looks at the introduction of GMO in the state. Charlotte talks to a thespian caterer. Megan goes to market in Albany. Kate discusses industrial eco-design and tables. Verity praises the season's produce. Ben steams milk. Sabrina sorts out growing your cucurbits. Rebecca follows pizza ovens. And Nena's crafted an ace cryptic crossword.
Issue 14 Autumn 09
Gracing the cover is maker of heavenly sweet treats, Rochelle Adonis. Inside, we sample the richly diverse and growing Western Australian olive oil industry and show you how to make pasta from scratch and talk to the people who'll make it for you if you can't be bothered because you've had an especially long day at work. Wine tasting from Geographe, beer notes from Duckstein, and restaurant reviews from the city. Season a frying pan as easily as you might a slightly bland bowl of soup. Plant some root vegetables, cook kangaroo, and visit the Geographe region secure in the knowledge you'll know where to go. Lattes in the laneways and wine in the street. Stunning recipes from local chefs Graeme Shapiro, Stephen Clarke and Ben Andrijasevich. And more...
Issue 15 Winter 09
A look at the 80s; single malt whisky matched with aged beef by the chefs from Must MR and the The Old Brewery Restaurant; the hunt for the indigenous carbohydrate; a great run down on local winter beers from microbreweries up; our Swan Valley fortifieds are tasted next to Victoria's Rutherglen; Sophie Zalokar's seasonal menu; a look at gluten-free food in WA; the last of the Swan River fishermen; stuffed pasta; seasonal fruit and veg; restaurant reviews; getting involved in agricultural shows; and, as always. much much more Subscriptions are here. Back issues are here. Advertising is here. Available in all good newsagencies across Australia and overseas and also at the following stockists after the link:
Issue 16 Spring 09
We're really quite fond of this one because of its great flickthrough values. If you'd like to try a flickthrough test at home, pick up a magazine in both hands and flick through from beginning to end - it should take you about 10 seconds. Then ask yourself how you felt about the magazine - was it samey, did you battle to find any stories, did you notice the same model was used for "how to know if your boyfriend is cheating" story as for a Tia Maria ad ... Anyway SPRING really captures the proper feel of our philosophy - gorgeous food, yes; but also captivating people; technical pieces; design; wine; growers and chefs; wine and beer ... - it's 86 pages of local food loving goodness diversity captured. So if you've ever wondered how asparagus is grown, what 29 Margaret River wines taste like, what you'd cook for a hundred or so members of an international gastronomic organisation, what every single cut of chicken is called, where you'd feed yourself in Margaret River, what a bunch of city bars and restaurants are like, how you could espalier yourself into fruit self-sufficiency and more ... you'll enjoy issue 16. Subscriptions are here. Back issues are here. Advertising is here. Available in all good newsagencies across Australia and overseas and also at the following stockists after the link:
It's out and gracing the soothingly pink cover is Fremantle chef Stefan Amentanto - who's created our seasonal menu. We're all very happy with the issue and the delicately latticed bits of wisdom running through the mag like a nicely marbled bit of steak. Much on Fremantle, much on Carnarvon, how to make your own ice-cream and keep Mr Whippy off the streets, putting meat back on the BBQ, what to do with fish, suburban bars, new restaurants, fancy burger joints, Great Southern Reislings, cold and refreshing local kolsch, planting strawberries, beautiful garlic, financialisation of food, and more ... or MOAR as my daughter would say. And now would also be a time to suggest that you treat yourself and a loved one to a subscription with our stunning special offer of get one subscription and get another one for half price. Go to our subscriptions page. Available at all good newsagencies and ask if they don't as well as selected stockists around the state.
Menacing us on the cover with the ferocious local freshwater crustacean, marron, is Bistro Felix chef Helen Pratt. Helen's responsible for our French-flavoured but local Seasonal Menu using local veal, marron, blueberries, scallops and some purslane that she purloined from her home.
If you're not familiar with our Seasonal Menu, we take local produce featured in stories in the issue and ask a local chef to create a menu in their own style. So we follow the ingredients back to the dairy farmer behind humanely raised White Rocks veal, the Denmark farmers taking on the challenges of growing blueberries, a local marron expert on optimal marron farming, and Swan Valley goat farmers.
A great sweep of chefs and their work in Autumn - Matt Stone of Greenhouse, Silas Masih of Greenpool, Xavier Poupel of Stonebarn Lodge, Greg Peppall of Lime 303, Richard Spencer at Beaufort Street Merchant, Chris Cheong at Must MR, Kevin Ryan of The Lake House, and Jihad and Chris Moussallem of The Prophet. Have your way with goats curd, marron, figs and raspberries, trout, goats cheese souffle, prawns, blueberries, lemon and polenta, and green beans.
Lovely work from Vince with veal, Theo with Snapper, Verity with seasonal veg, Marg with rolling, and Sabrina with growing left-of-centre veges. Jason explains and tastes WA's unusual wine - varietals that'll have you wowing them at the wine store. Isobel goes to BBQ school, Jennifer goes to kid-friendly restaurants, Matt goes all post-modern, and Anthony looks at the beer that the demographically diverse northern suburb's produce. Sarah reflects on cakes and Kate speaks with furniture maestro, Jon Goulder.
Finally, an extensive guide to wine and food travel in Denmark and Albany's Patrick McSweeney of the Naked Bean and Kester and Amanda Solomon of Liberté. And we've even upped the mag size by another 8 pages. Enjoy!
Yes! Issue 19 with elusive food genius Neal Jackson on the cover is out and what an enormous piece of work this issue is. Sarah Green covers growth in Farmers Markets. 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 - essential reading for wine aficionados. Truffles and Rabbits, City Dining, Slow roasting, Chestnuts and Walnuts, Late Night Dining, and Much More! Better fed and better read, you should pop out and grab a copy.
SPICE takes you out on an octopus boat using Fremantle Octopus' innovative traps; then via Theo Kailis' family recipe for octopus with braised leeks; before reaching head chef of Vasse Felix winery, Aaron Carr, with his lovingly integrated, Spanish-themed Seasonal Menu. We give Loose Box's Alain Fabregues a well deserved front spot on the cover and talk about his combination of fine French dining, accommodation and gardening. The Swan Valley can now be confidently navigated by bicycle riders both relaxed and keen with our Regional Guide to cycling the Swan Valley. Helen Pratt tells you everything a chef needs to know about eggs and then teaches you how to make three desserts with extra bits and a french caramel that won't put you in the Burns Unit. We look at how organic farmers are mainstreaming and then let four local producers tell their stories. You'll find out why Pinots here are different to over there and how one of our oldest microbreweries keeps pushing the game forward. Matt Stone of Greenhouse makes pasta and Adrian Ross of the Hyatt puts chocolate with pot roast. Vince Garreffa shows you how to smoke your own meat, Marg Johnson covers soft herbs, Verity James rounds up spring fruit and veggies and Sabrina Hahn catches fruit flies. Bowl makers and bowling growers and, as always, much more. SPICE Spring, out now.
Summer SPICE Issue 21 is here and available now. We're happy to be here five years after issue 1 and pretty excited about the issue we've put together. We're thrilled that the talents of Hadleigh and Carolynne, Scott and Hazel, and Kiren and Kelli from three of our best restaurants - Restaurant Amusé, Red Cabbage and Dear Friends - could be on our cover, and giddy with the amount of things contained within. All involved in SPICE have worked hard to answer the following questions; Should we buy wines for their labels? Should we go to restaurants for their decor? How do you cook a whole animal or large bits of it? Why does Neil Perry go west and wear a construction worker's helmet? Are tradies right about iced coffee? Does Slow Food involve slow cookers? How do you farm animals properly? Can you head north and survive on fish and chips? Why are we obsessed with food in buildings? What can you do with nectarines, berries, black pudding, chia, oysters and pigs tails? [not all at the same time though] You've got all summer to find out but you can get started now.
