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: 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 [...]
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 [...]
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.
Chef at the Jah Roc café in York, Jeff Eaton, devised a unique menu to showcase Nuthouse pistachios, including the recipe below:
