Issue 22 SPICE Autumn 2011
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.