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.
writer + photographer : Anthony Georgeff Naoki Kobayashi is the owner of Nao Japanese Restaurant. He goes an unusual step further by making his own ramen noodles fresh every day. “My ramen is mixed with two flours – one is [...]
from David Coomer, Star Anise SERVES 4 4 x 450g pigeons Glaze 1lt water 250ml light soy 100ml dark soy 4 star anise 3 cassia sticks 2cm ginger sliced 1tsp Sichuan pepper 100 ml Shao Shing wine 125g maltose Combine [...]
