Food & Wine

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

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.

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

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 

Wine lovers and restaurateurs…prepare to salivate.

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.

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.

What’s your favourite food?

Ismail (Ish) Tosun doesn’t want to have another year like 2006.

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

Gusto sends a birthday greeting to La Vigna bottle shop proprietor, Michael Tamburi, who celebrated his 50th birthday at the weekend.

It has been about a year since Joel Hubble convinced a friend to part with some hard-earned and back a new online venture focused on providing information on Western Australian restaurants and cafes.

Elmar’s in the Valley plans to broaden its wine list after successfully convincing the Liquor Licensing Authority to change conditions on its liquor licence.

Ian Love has been a master of the hospitality game for the past 30 years, with much of that time spent at the iconic Coco’s Riverside Bar and Restaurant on the South Perth foreshore.

The owners of The Mill Bakehouse on Fremantle’s cappuccino strip have set up a bigger sister operation on Norfolk Street offering a similar menu to the popular cafe on South Terrace.

Margaret River has lived up to its reputation as Western Australia’s summer holiday boom town, with the 2006-07 tourist pilgrimage easily soaking up the additional beds and dining tables that popped up during a flurry of accommodation and restaurant openi

The popular South West destination of Margaret River has undergone somewhat of a commercial transformation during the past 12 months.

FANS of the popular Subiaco restaurant Yahachi, which was forced to close due to redevelopment of The Colonnade, will be able to experience a similar Japanese experience whe

Ben Andrijasevich made an incredible sea change about 12 months ago.

It may be a challenging time to release a new cabernet, but a gold trophy win at the prestigious National Wine Show of Australia, held in Canberra recently, has provided Capel Vale chief executive Peter Pratten with confidence in his decision to release a

The creators of the Margaret River Chocolate Company are behind a new $1 million cafe and retail outlet that will undoubtedly make the to-do list for hundreds of foodies taking their annual pilgrimage to the South West this festive season.

One of the most eagerly anticipated and colourful events of the world’s wine calendar has just passed – the release of the new vintage of beaujolais nouveau.

The global slow food movement marks its 20th anniversary this year, and proponents hope the milestone will serve as a reminder of the benefits of the slow food revolution in a fast food world.