FREMANTLE’S Maya Indian Restaurant became one of Perth’s elite restaurants last month when it was awarded the Catering Institute’s highest accolade, the Prix d’Honneur Award, at this year’s Gold Plate Awards.
THE Plum Restaurant is a welcome haven for the folk who frequent this northern beachside restaurant. The friendly and professional team at the Plum provides diners with a first-class dining experience.
David Pike reports on the development of a devilishly good drop from the Margaret River region.EARLIER this year winemaker Stuart Pym treated me to a tasting of Devils Lair reds back to the 1995 vintage.
WITH the Spring in the Valley festival only a few weeks away I decided last week to take a drive into the valley and have a look around, a dummy run, if you will, for a weekend of sensational indulgence on October 12, 13 and 14.
VERDELHO is not an Italian sauce. It’s not an exotic perfume or a new Audi. Verdelho is a grape variety that shows off its talents throughout the vineyards of the Swan Valley.
SPRING lamb is one of the joys of life. From sweet lamb chops and tender back straps through to the delights of a rack, spring lamb in its many forms is simply a must.
THE word on the lips of many a red wine drinker these days is more often than not merlot. Just why this grape variety has become so popular so quickly is a question being asked by many winemakers.
EVERY year around football finals time my hands start to get a little sweaty, my mouth a little dry and my feet a little itchy. I get an overwhelming feeling of nervous excitement.
I’VE always viewed potatoes as being fairly non intrusive, non offensive and harmless. Roast them, boil them, mash them, slice them and fry them, even put them in a salad … but I’ve never really given much thought to their history.
