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.
As they say, it takes a village to raise a child and a decent food community to make a seasonal long table lunch. Perth Slow Food launched their Seasonal Lunches in appropriate fashion at Trattoria Valdarno. The family-owned restaurant is [...]
Chef: Margaret Johnson 8 eggs 1 leek finely chopped (white part only) 2 tablespoon fresh bread crumbs 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon white pepper Pinch of saffron 2 Tablespoon melted butter Beat the eggs in a [...]
Chef: Margaret Johnson Flat bread is the basis of this spread, and any type will do. A stack of bread sits central to the other dishes and pieces are torn off to use in the dip. A wrap is made [...]
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