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.
This recipe for Inguti (Easter bread baked on Good Friday) was published in an article about Natalina Cherubino by Dr Felicity Newman that appeared in the Autumn 09 issue of Spice. The recipe was provided by Natalina Cerubino’s cousin Rosa [...]
Vince Garreffa, SPICE’s resident butcher, put out the challenge in our Spring edition to people’s best recipes for hen’s in their Autumn years. We love this one, which came in from Angela Massarotto of North Beach; it’s a masterwork of [...]
Almost there with the sunny weather and when it does arrive, this should hit the spot nicely. The recipe is by SPICE Spring 09′s Food to Wine chef Hamish McLeay Bunker Bay Café down in WA’s South West. The recipe [...]
Our current Winter SPICE features a great how-to guide and recipes on making stuffed pasta. What you need is our equally great how-to on making fresh pasta from issue 14. If you don’t have a copy, you can download a [...]
It’s a good time of year – food, drink and people. One of my small efforts for a Christmas lunch was this labneh from a recipe by Dennis Mifsud’s of Wino’s Margaret River below – it’s from issue 12. If [...]
A few inquiries, so just so you know: the amount of butter required for the recipe for the Persimmon Cake in our Autumn 08 issue is 125grams. Apologies for that: much soul searching and resolving ‘not to do that again’. [...]
Haven’t made this yet as we’re a bit busy getting Spring off to the printers but we’ve visualised this recipe from Harvest in North Fremantle’s Damien Bolger as most likely fabulous. Damien’s up for the 2007 Lexus Young Chef of [...]
Dany Angove, chef at Caves House in Yallingup, says this is the recipe he would make if he were able to use good-quality, locally produced potatoes.
Tortellini is a filled pasta formed in the shape of a female navel. When stuffed with this delicious filling and floating in a delicious broth (brodo), you have one of life’s truly great dishes.
Twitter
Facebook