Welcome to the website of SPICE magazine - a stunningly good quarterly filled with who's doing what in all things excellent in food and wine in Western Australia that is sadly no more. You're now witnessing the soft-as-warm-butter, slow-as-a-beef-cheek-cooking launch of our new website as it fills and builds.
Chef: Helen Pratt | Photographer: Jessica Shaver [Apology! We missed out the sugar quantity for the Dune Cake in our print edition. Here's the full version.] “I don’t really know why this cake is called the dune cake. It came [...]
Chef: Helen Pratt | Photographer: Jessica Shaver “Given then that our senses of smell and taste are closely related it stands to reason that this theory of women’s palates might not actually be that far off the mark. I certainly [...]
Chef: Nic French, 1907 | Photographer: Jeff Atkinson Braised Lamb Shank and Eggplant Pie [SERVES 4] 2 lamb shanks 1 carrot, diced 1 onion, diced 2 sticks celery, diced 1 tbs garlic, crushed 2 bay leaves 2 sprigs thyme 200 [...]
Chef: Maleeya | Photographer: Jeff Atkinson [MAKES 16] 500 g Redfish or white fish fillets, all bones removed 500 g squid 2 tbs red curry paste 2 fresh kaffir lime leaves, finely chopped 1 tbs fish sauce 1 tbs sugar [...]
Chef: Clint Nolan | Photographer: Jeff Atkinson [SERVES 4] 12-16 chicken hearts 1 clove garlic 5 g thyme 40 g prunes, deseeded 4 slices jamon serrano 1 bunch garden silverbeet, stalks removed and finely sliced 120 g of corn kernels [...]
Writer: Margaret Johnson | Photographer: Jeff Atkinson “This is a classic Italian dish which may seem a little unusual at first glance. The meat is first browned and then simmered in milk until it is meltingly tender and the liquid [...]
Writer: Margaret Johnson | Photographer: Jeff Atkinson “This is my favourite tart of the moment. Assemble it as close to serving time as possible for the best flavour and texture contrasts. It takes no time.” [SERVES 8-12] 1 x 26 [...]
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 [...]
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 [...]
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 [...]
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