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By adminJune 24, 2023

(19 – 21 July) The Good Food & Wine Show presented by Citi, is the perfect day out for food and wine lovers. Enjoy a…

Margaret River Gourmet Escape delivers a record-breaking year

By adminNovember 29, 2017

Margaret River Gourmet Escape, presented by Audi, has marked its sixth year (16 – 19 November 2017), and cemented its reputation as one of the most…

MORE CHANCES TO FEAST, SIP & PARTY

By adminSeptember 13, 2017

NEW EVENTS & MORE TICKETS RELEASED! Margaret River Gourmet Escape presented by Audi will be hosting some NEW EVENTS which are on sale now along with additional sessions to the World’s…

From Ocean To Plate

By adminMarch 16, 2017

The Channel 7 Mandurah Crab Fest is excited to launch its first ever cook book to celebrate the local food culture in Mandurah and to keep…

Chefs for the Gascoyne

By adminApril 15, 2015

Calling all Perth foodies! On Sunday the 19th of April 2015, join 25 of Western Australia’s best chefs for a celebration of the finest food, drink…

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Menu Magazine

2 weeks ago

Koba Subiaco presents a contemporary vibe with polished concrete floors and subdued downlighting, which are stylishly balanced with soft retro floral fabrics and light shades to counter the modern hard surfaces.A fantastic bar with a good range of food options covering all asian styles.The Flaming Jumbo Prawns introduces an element of drama to your meal, as Head Bartender Jack Lee gleefully doused the arranged fresh, local WA Jumbo prawns in green fairy absinthe and set it alight. The prawns are served in the shell and can be eaten this way or peeled as per the diner’s choice. The absinthe flambe provided a sweet, smoky, savoury flavour which was much better than any ‘shrimp thrown on the barbie’. Accompanied by a tintiri and chilli sauce, sour notes from the tamarind and heat from the chillies provided further flavour dimensions to the dish. This is our must try dish.#subiaco #prawns #magazinecover #ASIANFUSION #barrestaurant ... See MoreSee Less

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Menu Magazine

2 weeks ago

Situated on the banks of the Kalgan River and about 20 minutes out of Albany, you will find Monty's Leap.The is a beautiful winery with stunning views and since we are at a winery, you must try their Vineyard Board. House-cured wagyu bresaola, salami, mortadella, pickles, a trio of cheese, seasonal chutney, chardonnay jelly, seasonal fruit, nuts and lavash crackers. You can get a match with just about any of their wines with this share dish but we played along with the 2021 Appleshed Red.#albanywa #kalganriverwa #winery #tastingboard #wagu ... See MoreSee Less

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Menu Magazine

3 weeks ago

Subscribe and win…Get ready to upgrade your home bar! 🍻 We've teamed up with Menu Magazine and Brewmart Brewing Supplies for an epic giveaway: one lucky winner will score a Kegerator plus a keg of their choice! 🌟 To enter, simply follow the instructions from Menu Magazine's latest issue #35. Entries close on Friday 5 July 2024. Don't forget to follow us for more details and future giveaways. Good luck! #spinifex #Brewery #brewerylife #beergiveaways #giveawaytime #kegerator ... See MoreSee Less

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Menu Magazine

3 weeks ago

Swimming in the bath-warm waters of the Indian Ocean is akin to being set adrift in a Matisse painting, the horizon barely discernible as the sea and sky melt into a single haze of pastel blues and turquoises.The Wharf Restaurant Broome is a seafood haven. Try the oysters or the mussels or better yet, the visually dramatic Whole Crispy Reef Fish, served with ginger soy and shallot sauce, salad and fries.#seafoodrestaurant #broomewa #wholefish #oysters #mussels #lobster #indianocean ... See MoreSee Less

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Menu Magazine

4 weeks ago

Situated on the corner of St Georges Terrace and William Street in the heart of Perth’s CBD, is @Sentinel Bar & Grill. Floor to ceiling glass panels provide glimpses of the towering high-rise monoliths and pedestrian traffic that is the lifeblood of Perth’s business headquarters.Our tip is the 500g Chateaubriand for two, served with duck fat potatoes, trio of mushrooms, broccolini with dry roasted almond slivers and two sauces namely, a port jus reduction and pepper and brandy sauce. The tenderloin was beautifully seared, then lightly roasted and served medium rare – so tender you could cut it with a blunt feather.#Chateaubriand #perthcity #bar #restaurant #WineLover Gold Plate Awards ... See MoreSee Less

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