Veteran stockbroker Terry Hogan and his business partner Eve Broadley are investing $1 million in the expansion of their contract wine business, The Vintage Wineworx.
The brother and sister behind wine store-cum-cafe-cum-food-to-go concept, The Beaufort Street Merchant, are busy planning their second venture on the bustling Highgate strip.
Learning the best ways to store wine could prevent some nasty surprises when opening a bottle after it has been stored at home for several years, according to wine buff Blair Hill.
Western Australian premium food and beverage companies are targeting lucrative export sales to the small Chinese territory of Macau as the flurry of international investment into new hotels and casinos in the territory presents strong demand for WA niche
First-time visitors to Mt Hawthorn Japanese restaurant Ha-Lu sometimes find the menu a little puzzling; but not because it's written entirely in Japanese.
Altos fans lamenting the loss of the dimly-lit restaurant renowned for exceptional food and a comprehensive wine list may find a recent Subiaco renovation goes some way to filling the void.
After selling his Highgate night spot, Luxe Bar, a couple of months ago, Geoff Hayward says he'd be focussing his attention on his pub down the road, The Brisbane Hotel.
About seven years ago, Little Creatures co-founder Howard Cearns was finding it tough to sell the beer he had brewed with his mates, Phil Sexton, Adrian Fini and Nic Trimboli.
Wine merchant and Wavenet chairman Mick Stroud plans to have his Big Island Brewery business listed on the Australian Stock Exchange by June 11 following an initial public offering that will value the company at $20.5 million.
Matilda Bay Restaurant owner and general manager Warwick Lavis is in the midst of a $2 million overhaul of what many consider one of Perth's best riverside restaurants.
The owners of Margaret River's popular Vat 107, Jenny Spencer and Gary Cream, have recruited the services of London chef, Steven Black, to spearhead the development of their sister operation in Bunbury, Vat2.
Former Sheraton executive chef Fritz Hansal says the service dished up at many Western Australian restaurants is poor. But he thinks that presents him with an enormous opportunity.
One Mosman Park foodie couple enjoy the food, ambience and service at Twisted Fork so much that they are currently negotiating with the restaurant's owners to lease a table.
Western Australia's corporate sector is splashing out on entertaining at a level not seen since the heydays of the 1980s, according to several top-tier catering companies.
Great wines are not the sole creation of the winemaker, according to Tony Davis. Rather, they are the result of good vineyard management, excellent grapes, and finally the winemaker who puts it all together.
