Food & Wine

The world of Western Australian olives will be on show during York’s Olive Festival, to be held on June 25 and 26.

Nobody takes the idea of fiercely parochial food and wine tourism as seriously as, or treats it with more panache than, Jo and Edwin Grist.

The colour, vibrancy and unique taste of Croatian cuisine will be on display in Perth next week at the 10th annual Croatian Food Festival at the Esplanade Hotel Fremantle.

The issue of BYO has recently been thrust back into Perth’s restaurant scene.

Leederville’s best kept burger secret is out. Retro Betty’s, famed for its generously proportioned homemade hamburgers, is moving to Innaloo.

The 2005 vintage will be remembered as one of real highs and some lows, according to Western Australian Wine Industry Association president John Griffiths.

Mark Kordic, formerly of Chestnut Grove winery in Manjimup, has been appointed as general manager of Alkoomi Wines.

It may be a surprise to many but, until a couple of weeks ago, the goat was the world’s most widely eaten variety of meat.

Lose the low-carb alternatives, abandon Atkins and forget zero calorie options – the era of the degustation menu is upon us.

Family owned and operated, Lenton Brae established itself on the back of its cabernet. But now, like so many other Margaret River producers, the winery is finding increased success through lighter, aromatic whites.

If ever proof was needed that vintage can vary dramatically from sub-region to sub-region, Fonty’s Pool winemaker Mark Morton provided it when he gave Gusto an insight into Pemberton’s growing season.

Charles and Denise Boog, owners and proprietors of Just Espresso in Preston Street, South Perth, are as passionate about their coffee as they are about the fair trade practices they use.

Winemakers have faced a final hurdle as vintage 2005 draws to a close, particularly in the South West, where recent rain has added a extra dimension to near-completed programs.

One of Nedlands’ best-kept secrets will reach a milestone next week when Italian restaurant Borsalino’s celebrates seven years in the game.

James Talijancich of Talijancich Wines believes that while the Swan Valley’s weather may be getting drier, its wines are getting better.

The Globe Restaurant’s head chef, Sunny de Ocampo, will share his wealth of culinary knowledge in a cooking class next month.

The reopening of Jojo’s in two weeks will mark the beginning of a new challenge for restaurateurs Umberto and Christian Tinelli and a fresh focus for the 1980s icon restaurant.

Vintage has entered a new phase at wineries across the Great Southern, with winemakers “moving onto the next stage of the process,” according to Moss Brothers chief winemaker David Moss.

Food is often a first reference point for many when it comes to gaining experiences of other cultures.

The Wine Industry Association of Western Australia has turned to influential American wine consultant Steve Burns to boost the industry’s disappointing recent export performance.

The 2005 vintage will be remembered as one of the warmest vintages ever in the Great Southern, according to Ferngrove Vineyards winemaker Kim Horton.

The owners of Hydrant, the new bar and cafe located opposite the fire station on Hay Street, plan to strike a blow for what they consider to be an entertainment imbalance on the east side of the CBD.

The 2005 vintage will be “one of distinction” in the Franklin River region, according to Alkoomi wines owner Merv Lange.

Enigmatic winemaker Janice McDonald, of Suckfizzle and Stella Bella fame, expects the 2005 vintage to be a “really, really good vintage for Margaret River”.

There are as many pathways to perfection in the world of chocolate production as there are types of chocolate.

“It’s flat out mate” was the response Picardy winemaker Dan Pannell gave Gusto when asked how vintage 2005 was going.

The world’s second most-traded commodity after oil isn’t guns or gold. It’s coffee.

The Karaoke World Idol Competition is being held at the Moon and Sixpence Woodvale British Pub for 10 weeks, starting Tuesday March 8.

The business lunch has changed. Gone are the days of the three-martini lunch or even the ‘power’ lunch. Perth’s professionals are demanding a new style of dining when they’re doing business, and local restaurants are rising to meet the challenge.

When Gusto asked chief winemaker at Barwick Estate Nigel Ludlow how vintage was going, he admitted: “It’s all about timing”.