Food & Wine

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.

Marianne Kempf - chef, The Gala Restaurant, Ardross

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.

Lovers of Bar One’s cuisine have some busy Melbourne hairdressers to thank for their good fortune.

Gurps S Bagga - Owner/chef, Maya Indian Restaurant, Freo

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.

Brett Carboni - Shacho (owner), Tsunami

The menu at Caves House is the latest element to undergo an overhaul following Seashells Hospitality Group’s renovation to the historic hotel.

Vincenzo Soresi - Chef/owner, Galileo Buona Cucina

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.

Jetty’s Restaurant has been put on the market after its owner of more than seven years, Nalin Karia, decided to call it quits.

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.

Tony Humphreys - head chef, Witch’s Cauldron, SubiacoWhat do you like most about your job? The food.

The 24-hour cafe institution, Oriel Brasserie, will re-open next month.

David Coomer has some exciting changes in store for diners at his popular Star Anise restaurant in Shenton Park.

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.

Russell Blaikie - Chef/partner, Must Winebar

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.

Brad LeahyOperations manager/head chef, Bluewater Grill

Chad Miskiewicz: Head chef, Globe Restaurant Favourite part of your job?

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.

Wine lovers and restaurateurs…prepare to salivate.

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.

Jason WalkerChapter One BrasserieChef/owner 

Chris Vane - Co-owner, VerveFavourite part of your job?

For those planning a mid-year trip to the state’s South West, a stop off in Bunbury could enhance your wine experience. The Wine Education Centre is hosting a half-day wine course that aims to “demystify wine and provide fundamental tips to get through th

Based on recent goings on it would be fair to assume that Chris Taylor had swapped the kitchen to pursue a career as a professional builder-cum-architect.

What’s your favourite food?

Fans of Must Winebar will be able to indulge their enthusiasm for bubbly later this year, with the venue’s owners in the midst of developing an upstairs champagne lounge.

This year’s vintage is under way almost a fortnight ahead of schedule, and early indications from winemakers suggest that 2007 will be the year of great reds.

The new owners of Subiaco’s Atlantic Restaurant are in the midst of planning some big changes for the venue.