David Pike

Intrepid adventurer he’s not, but David Pike says a weekend in the bush needn’t preclude a few creature comforts.THE life of a wine writer takes many twists and turns.

Creatures of pleasureA vibrant atmosphere, good beer and quality food have convinced David Pike to pencil Little Creatures Brewery in to his diary for a second visit.

David Pike shows remarkable powers of recollection as he reminds us of the journey of one of Australia’s most successful wine businesses.

PASTA is one of those styles of cuisine which truly tests a restaurateur’s ability to offer value for money – mainly because everyone thinks it is a simple dish to throw together.

It may take an as-yet unrealised level of patience but, as David Pike explains, the benefits of cellaring wine are well worth the wait.THOSE in the know tell you that 95 per cent of wine purchased from liquor stores is quaffed within 24 hours.

David Pike was pleasantly surprised when he took a drive to Jarrahdale recently .. and it had nothing to do with the trees.

Service ... I’ll give you the tipIT has been quite a year in the Perth restaurant scene with a veritable feast of comings and goings, gongs and brickbats.

Fanciers of French fizz are in for a treat with the latest offerings from Europe’s top producers. Never one to shirk his responsibilities, David Pike put his hand up to sample some of the Gallic fare.

SUMMER fruits really are one of the joys of the year and, while there might only be a small window of opportunity for the A-list of watermelon, apricots, peaches and cherries, they are without a doubt worth seeking out.

It’s been quite a year for WA and the Western Australian wine industry. David Pike takes a look at some highlights.AS summer rolls into town I have needed to make some sacrifices to my daily routine.

THERE wouldn’t be too many people who have spent a summer in Perth without enjoying a tasty meal of fish and chips at the beach.

The wine-appreciating public will soon be hearing more of the produce from the Manjimup region, according to David Pike.

THE Western Rock Lobster season is now well under way, with the first of these delicious crustaceans being served and included in menus across Perth from November 15.

The essential ingredient in any successful picnic basket is a good bottle of wine and someone to share it with, according to David Pike.

As its reputation grows in local wine circles, David Pike wonders whether Viognier is going to be the nextbig thing.

AS the warming weather gives us the first sniff of summer my mind drifts to memories of great summers past. Of Sundays spent in the paddle pool in the backyard, or on the back porch, cool watermelon juice and seeds dribbling down my chin.

Wine as the winemakers intend, that’s the thinking behind the growing adoption of Stelvin Closures. David Pike opens the debate.

A FEW months ago I caught up with a Russell Blakie and Anne-Marie Banting, who were putting together the food and wine menus for the opening of ‘Must wine bar’ they own jointly with former Matilda Bay Brewery founder Gary Gossi.

Seasonal conditions in South Australia may have something to do with the early release of the Penfolds Bin Range. Never one to complain about a tasting, David Pike swills his way through the offering.

MY first memory of eating out in Subiaco was with my parents at the legendary Witches Cauldron.

Summer just wouldn’t be summer if you didn’t get invited to at least one barbecue. David Pike has got in early, on both the season and the guest list.

IF you are one of those still unsure about chardonnay, then read on and maybe you will pick up some tips on this extraordinary and noble grape variety.

THE humble sausage has often been the subject of much ridicule.

The Mt Barker wine show has come a long way since its inaugural year in 1978. It’s now a vital part of the wine show road trip, according to David Pike.

FREMANTLE’S Maya Indian Restaurant became one of Perth’s elite restaurants last month when it was awarded the Catering Institute’s highest accolade, the Prix d’Honneur Award, at this year’s Gold Plate Awards.

Geldings, mares and stallions around the country are champing at the bit, waiting to get on the track for this year’s spring carnival racing season.

THE Plum Restaurant is a welcome haven for the folk who frequent this northern beachside restaurant. The friendly and professional team at the Plum provides diners with a first-class dining experience.

David Pike reports on the development of a devilishly good drop from the Margaret River region.EARLIER this year winemaker Stuart Pym treated me to a tasting of Devils Lair reds back to the 1995 vintage.

KINGSLEY Sullivan reignited more than a century of history when he fired up the oven at New Norcia’s monastery in 1993.

With spring upon us and summer around the corner, David Pike guzzles a few new wines and gives us his report card.

VERDELHO is not an Italian sauce. It’s not an exotic perfume or a new Audi. Verdelho is a grape variety that shows off its talents throughout the vineyards of the Swan Valley.

WITH the Spring in the Valley festival only a few weeks away I decided last week to take a drive into the valley and have a look around, a dummy run, if you will, for a weekend of sensational indulgence on October 12, 13 and 14.