The sun has set on the 2003 vintage. After taking part in his second consecutive vintage David Pike reports on the trials and tribulations of this season's offerings.
AN OUTBREAK of food poisoning is a major concern for any company in the food processing business, however, one Perth company is confident it has a solution that will revolutionise food processing standards and is selling the technology overseas.
The southern stretch of Margaret River is home to Alexandra Bridge wines, a range that David Pike discovers has transformed itself.
Alexandra Bridge has just released their premium range of wines called 101 after their Brock- man Highway address.
Howard Park's regional wines display a distinctive style even though their treatment and handling are identical, and the Shiraz and Cabernet are remarkable, as David Pike discovers.
The team at Fraser's in Kings Park have decided that having one of the city's best views isn't enough ... there's a new look inside too, as Julie-anne Sprague reports.
MARGARET River wine industry pioneer David Hohnen is on the hunt for a chief executive officer to take over the operations of Cape Mentelle Vineyards the company he co-founded in 1970.
Healthy and fast are two words that don't often appear in the same sentence when descibing food, but as Julie-anne Sprague reports, that's not always the case.
NEXT week's Easter long weekend is a great opportunity to fill your belly with the good bunny's chocolate treats and to spend some quality time with the family.
INDIANA Tea House has had its fair share of celebrity visitors in recent weeks, with several talented Australians and international visitors dropping in for a bite to eat.
In Margaret River for vintage, David Pike looks at an ambitious project from a noted winemaker.
AS March draws to a close so too does the harvesting of white grapes in Margaret River. It is now up to the winemakers to craft the wines into bottled gold.
WHEN it comes to a dream job many of us would like to consider our true calling lies in gastronomy; spending all day doing something considered an extravagance – wine tasting, food critique … or ice cream connoisseur.
While reflecting on past sins during night shift at the winery David Pike contemplates the international successes of some of Western Australia's wineries.
THE absence of a name or signage on a restaurant during the first two weeks of business may seem a little unusual but it has proved to be a talking point among Subiaco diners.
MATSURI Restaurant owner Yutaka Takeuchi has reopened his site at 900 Hay Street as a takeaway store and is evaluating other retail sites in the CBD for similar concepts.
