We like Autumn a lot. It's very SPICE and what sets us apart and out in front.

Leading the charge for this issue is milk. Milk's one of our most fundamental foods and yet the industry is one of the most hard done by - now finding itself in the middle of a damaging supermarket war. Sarah Green speaks with four local and independent milk producers to hear their stories. Rob Campbell frames the issues in terms of almost two decades of deregulation. Margaret Johnson shows us how to cook with milk. Sophie Zalokar makes butter. And our cover features Emma and Tom of Cambray Cheese, who speak with Carole Watson about turning sheeps milk into lovingly crafted cheese.

Anthony Williams asks why beers on tap are so samey and Wally Graham explains why noodle wheat is one of our premium crops. Vince Garreffa demystifies and stops us being so scared of offal. And Harvest, Gala, and the Old Pantry share their recipes for some beautiful dishes. We travel up to Kalamunda for our regional guide; profile two gorgeous cafes and their owners in Bayswater - Mrs S. and Sherbert. We travel out to Mt Barker to Maleeya's Thai Cafe for jungle curry and fishcakes and Megan Anderson sails the north on True North. We speak with Naoki Kobayashi of Nao and his dream of selling one thing -ramen, and Athanae Lucev learns how to cook vegetarian. Chef Helen Pratt meets up with three female winemakers from Madfish, Fermoy Estate and Houghton wines, matches their flavour profile, and ends up making a soufflé, steak, and redskin ice-cream.

Ben Mitchell speaks with Bernie Eisner about gardening in prison, Verity James talks plums and free-range chickens, and Sabrinah Hahn grows spuds. Jason Boudville and the panel tastes wines from the small, southern and upcoming Porongurup region. Kate Haycock goes all metal, Allan McMurray makes a case for decaf coffee and Matt O'Donohue and Jennifer Susanto-Lee review city restaurants and restaurants with vistas.
And ... well there's lots to get you through Autumn. Get down to your local good newsagency or any one of these great foodie outlets or subscribe here.

If you're heading north for the holidays we thought you might welcome a look at our guide to fish and chips along the route. We cover all the places, from Dongara to Kalbarri, we knew served locally caught seafood. Since the Summer issue's been out, Jess from The Gorges Café, Grey St, Kalbarri, has been in touch to let us know they too source their fish straight off the boat that pulls in across the road from their cafe on the banks of the Murchison River. They serve breakfast, lunch, WA-owned 5 Senses coffee, fresh daily baked muffins and cakes and of course, fresh Western Australian and locally caught fish. So, add them to the list and safe traveling.

Sunset Coast Fish and Chips PDF 5.3MB

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. SPICE is available at all good newsagencies and selected food loving stockists.

The instructions should read: "Place sugar in mixer bowl and add egg yolks and then the whole egg"

Sincere apologies from us, all our fault, and frankly we're pretty embarrassed about the mistake as we go to considerable lengths to ensure every issue goes out accurate and clean.

Waiting, waiting for Summer to come back from the printers. Dum de dum ... anyway it's Russell Blaikie's birthday today and he's in our Summer issue talking about his own work at Must and the producers he works with; illustrated by some gorgeous by Craig Kinder. So this reminded us that when Chris Cheong was at Must Margaret River did some lovely work with steak in issue 15 and we'd forgotten, somehow, that we promised ourselves make lot's of whisky cinnamon julips. So we thought we'd put the recipe up. Enjoy!

Our current issue has a brilliant guide to food and wine touring in the Swan Valley but since you may also be heading out of town for the school holidays we thought we'd let you have a look at our guide to food and drink in Denmark from issue 18. Safe traveling.

Denmark Guide[6.8MB PDF]

Tell us if there's a more diverse and comprehensive food mag in Oz because we'll run out and buy it.

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.

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]

Also well worth booking is the Long Table Lunch by Michael Forde of Beaufort Street standout, Cantina 663.

Here's how you get there.

More details at Slow Food Perth.

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!

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.