HELLO and welcome to the 26th edition of Menu Magazine!
The Minister for Tourism Hon Paul Papalia opens the magazine with vigour for our state’s diverse climate, flora and fauna, which have contributed to our premium food and beverage offerings.
In this Autumn issue, I’ve taken the reins as Editor of Menu Magazine while our illustrious leader Scott Arnold-Eyers was busy dining his way around Perth and the south-west, including at Bush Shack’s new location in the Ferguson Valley.
Scott also caught up with Rick Stein and dispelled the myth that the infamous chef doesn’t actually live in Australia; he just enjoys it so much he can’t help but keep returning, especially to the Margaret River Region.
We also caught up a few Mothers, no not the ones who brought you all into this world, but Mother doughs, the pre-fermentation also known as bread starter normally used for sourdough or any naturally leavened bread.
I was so impressed with Jeremy’s piece about beer and food matching that even a non-beer drinker such as myself is seriously considering converting to the amber coloured brew.
We discovered that our dedicated food reviewers have yet to find a witchety grub on any mainstream menu and when Indigenous ingredients do appear, they’re often Westernised. After delving into the topic, we’d love to hear about your own experiences with traditional Aboriginal food.
We just know you’re going to be intrigued by Liz’s piece about Perth’s newest ingredient – hemp seed, which is grown, roasted, processed and packaged in Margaret River. We can’t wait to see the exciting ways this ingredient is going to appear on menus.
Join me in Vietnam for a gourmet feast into the heart of the country at the gorgeous Angsana Lāng Cô resort.
As the cooler season takes hold, it’s the perfect opportunity to snuggle up with some mulled cider (check out our story) and a cheese board.
Cheese Week may be over but our round-up of cheese across the state can be enjoyed at any time.
Feeling hungry yet?
Please Enter Your Facebook App ID. Required for FB Comments. Click here for FB Comments Settings page