Striding out of the the cover, clutching what appears to be a bouquet of flowers but is really the fresh produce from their garden, is Clairault Winery Chef, Jake Drachenberg. Jake’s done a beautiful job with our Seasonal Menu and really tied the mag together. Sarah Green speaks with five other kitchens around Perth – Millbrook, Harvest, Dear Friends, Loose Box, and Black Swan – about their kitchen gardens.
Boozy issue all round as we celebrate the cider producers of WA with Carole Watson’s extensive series of interviews. Anthony Williams explains how local beer makers get their beers tasting the way they door and then Mitch Mitchell at the Monk shows a couple of recipe matchings. We also get our wine tasting panel onto a selection of Margaret River Wines. And if you feel like heading out of town a little for drinks – we look at the little ring of standalone heritage pubs that circle the city.
Marg Johnson does beans, Vince Garreffa does brawn, Sabrina Hahn plants fruit trees, and Verity James talks truffles and more in Seasonal Produce.
Kate Haycock speaks with the man who designed some of our most iconic eatery and drinkeries and Amanda Rowland talks to goat farmers in the Chapman Valley. Marianne Robins goes to very different but very Freo cafés, X-Wray and The Crowded House. Chef Helen Pratt explores ‘sous vide’ and what that means for your plate, the restaurants apprentices and your kitchen if you’re game.
Wally Graham takes a look at the north end of Oxford Street and the small community there and Jennifer Susanto-Lee visits suburban eateries. Julia Cameron looks at an Pony Express-O’s espresso machine that probably costs more than your car and why it’s worth it. Anthony Georgeff speaks with the people at Moombaki – the farm they’ve built, the grapes they grow and why they’re ‘ecological entrepreneurs’.
AND as a special exercise we’ve featured what we think should be WA food icons.
That’s lots already and if you go out and buy, a copy, it should keep you busy, entertained and informed. Get down to your local good newsagency or any one of these great foodie outlets.
