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 “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 [...]
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 [...]
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 [...]
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