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 [...]
This is just the perfect finish to any meal and is shamefully easy to make. Serve with vanilla ice cream, yoghurt or, as Cheong Liew does, with a sticky black rice pudding. Have it ready on a pizza night and [...]
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