Food & Drink

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.

Vincenzo Soresi - Chef/owner, Galileo Buona Cucina

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.

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 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.

Russell Blaikie - Chef/partner, Must Winebar

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.

Brad LeahyOperations manager/head chef, Bluewater GrillWhat do you like most about your job?

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.

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

Jason WalkerChapter One BrasserieChef/owner 

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.

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.

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

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.

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.

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

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.

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.

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.