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| A Little Italian Sparkle |
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The French have champagne and the Spanish drink carva, but in Italy they’re crazy for a fun little sparkler called prosecco |
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| Alila Ubud and Alila Manggis |
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If you're looking for a Bali getaway with a difference a new gourmet tour to Bali is being offered by local chef Nico Morretti staying at the stunning Alila Ubud and Alila Manggis boutqiue hotels. |
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| Baby Spinach |
|
Arabs named spinach "the prince of vegetables"; they were big fans, clearly, and it’s not hard to see why. |
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| Cape Lodge Chef Tony Howell Interview |
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Catering to the whims and fancies of the rich and famous across the globe and even receiving a standing ovation from Sting and his entourage has not affected this talented chef’s down-to-earth approach to every guest in his restaurant. |
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| Carnarvon Banana's |
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The Carnarvon banana is sweeter and creamier than other larger bananas grown interstate. |
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| Catering For Royals |
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Upon meeting all of the ‘royal chefs’ Cravings selected, a common thread appeared when talking to them. This auspicious group were very dignified gentlemen, passionate about creating divine food that every guest would enjoy and all appeared to be very calm and down-to-earth people. |
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| Chestnuts |
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Imagine fresh chestnuts roasting on an open fire; nothing marks the onset of the cooler months like chestnuts. |
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| Coffee- A Brew That Is True |
|
Much coffee has been imbibed since it was recorded as a drink in the 9th century. In Australia today, coffee has taken on a much greater significance, with this beverage and its superb aroma becoming an integral part of our culture. |
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| Country Chefs Western Australia |
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Working as a chef in country WA seems unappealing: long hours, little collegial support, limited choice of suppliers and scant help in the kitchen. Yet for those who have made the choice to cook in the far reaches of this state, it’s the best job they’ve ever had. |
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| Cravings judge Best of Three |
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Cravings got a real taste for the popular Best in Australia food show on the Lifestyle Channel starring Anna Gare, Ben O'Donoghue and Darren Simpson when editor Alison Clarke was recently asked to be a guest judge. |
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| Dining In The Clouds |
|
Have you ever wondered why when devouring aircraft food, the meal can sometimes taste a little bland? It actually isn’t a reflection on either the chef or airline but in reality, our tastebuds are affected by the high altitude making food tasting not quite as flavoursome as if we were dining on terra firma. |
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 |
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| Dragon Fruit |
|
Dragon Fruit or Pitaya as they are often called, are the bright pink and green coloured fruits of a particular species of cactus without the thorns or spikes. |
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| Eggplant |
|
Brush slices of eggplant with a garlic or chilli-flavoured oil and cook until soft and slightly charred. |
|
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|
| Exmouth Fish Co |
|
We all know that we should be eating more fish and seafood for good health and the opening of the Exmouth Fish Co at Lakeside Joondalup has made purchasing it even easier. The Exmouth Fish Co captures its seafood in a remote, pristine part of the West Australian coastline, near Exmouth. |
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 |
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| Food For Life |
|
We put coeliac disease, which is often termed gluten-free, into the spotlight: intolerance to wheat, barley, rye and oat grains. |
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|
 |
|
| Get Sizzling |
|
Nothing beats the enticing and irresistible aroma of sausages being cooked on the barbecue. Whether you are in your own backyard, out in the country or at the park or beach, this is one of the powerful scents we associate with our laidback lifestyle and love of good times. |
|
|
 |
|
| Globe Artichokes |
|
This very pretty vegetable is the flower bud of Cynara scolymus, a member of the thistle family. Other names for the globe artichoke are “French” or “Green” artichokes, but don’t confuse them with the Chinese or Jerusalem artichokes, which are both tubers and completely unrelated. |
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 |
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| Guava |
|
The guava has a green skin that turns yellow when fully ripe and has a beautiful pink to red coloured flesh. |
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| Honeydew |
|
The Ord River region’s warm climate produces honeydews with a beautiful flavour. |
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| Indigo Grinds |
|
Indigo Grinds has been available for some time but Cravings is pleased to discover that this premium range of seasonings has grown to include 10 flavours. |
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| Kitchen Aid |
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Food industry stalwart, Nola Kennett, is determined that old and new Kitchen Aid owners know exactly how to operate their equipment to perfection. |
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| Last Dinner On The Titanic |
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On the evening of April 14, 1912 first-class passengers of the Titanic enjoyed a sumptuous 11-course dining extravaganza held in the first-class dining saloon. Other first-class passengers revelled in a privately hosted feast in the á la carte restaurant. |
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 |
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| Leeks |
|
Loved for their soft, onion flavour and lovely aroma, use leeks as a base for a stew or braise, as you would onions, or make them the feature in a killer pie or soup. |
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 |
|
| Magimix Juicers |
|
An ingenious new juicer from Magimix maximises juice extraction with a minimum of pressure, which means that as much goodness as possible is retained, delivering delicious, pure juice. Just imagine enjoying your own freshly squeezed orange juice first thing in the morning – every morning. |
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| Margaret River Fine Food |
|
For many years Margaret River chef, Romano Rotelli and his wife Alison created homemade condiments, sauces, chutneys and pesto as a form of advertising for their restaurant – as a reminder for diners to recreate wonderful meals at home using the sauces that they had enjoyed in the restaurant. Now, however, the demand has proved to be so high that Romano and Alison have moved away from the restaurant and concentrate solely on extending their range, Margaret River Fine Food products. |
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| Mt Barker Turkey Products |
|
The highly respected premium brand Mt Barker Chicken has just extended its range to include free-range turkey too. |
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 |
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| Parsley |
|
An old classic that’s often taken for granted, but incredibly flavoursome and useful in the kitchen - and not only as a garnish! |
|
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|
|
| Pawpaw And Papaya |
|
This eye-catching Carnarvon grown fruit adds a taste of the tropics to fruit platters, desserts and lush salads. |
|
|
 |
|
| Pomegranate |
|
Pomegranates are an attractive, apple-shaped fruit with a reddish-gold leathery skin and a large calyx or crown on one end. |
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|
 |
|
| Quince |
|
Quince is one of those old-fashioned fruits that many homeowners have growing in their backyards. |
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|
|
| Quinoa |
|
Quinoa, pronounced keen-wah is a tiny, ivory bead-shaped grain that was a staple of the ancient Incas who called it “the mother grain.” |
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 |
|
| Radishes |
|
These little vegetables can pack a peppery punch when you use them to add texture and flavour to salads. |
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 |
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| Royal Blue Potatoes |
|
Gone are the days when the biggest decision for a shopper was whether to buy washed or brushed potatoes; wander into a produce market in Western Australia nowadays and there’s a fantastic amount of choice. |
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| RSPCA Choose Wisely |
|
One in three Australians are already buying barn laid or free-range eggs in the supermarket but now you can help get hens out of cages when eating out. |
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 |
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| Saints Preserve Us |
|
How we look forward to those glorious summer days when for a short time we indulge in the heavenly delights of stone fruit - cherries, mangoes, nectarines, peaches and plums. If only we could make them last! |
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|
|
|
| Silverbeet |
|
This vegetable is great value during the cooler months, so buy a big bunch and use it in pies and quiches, substantial winter salads or for colour and flavour in pastas and risottos. |
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 |
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| The Revival of Pressure Cooking |
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Money tight, time poor? The modern pressure cooker makes its mark with money-saving and mouthwatering meals in triple quick time. Read on to find out how the pressure cooker is enjoying a revival in Australia. |
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| The Road To Morocco |
|
Old, new, exotic, surprising and alluring, Morocco is a land of extremes and subtleties, and unforgettable cuisine. Home-grown produce features prominently and includes dates, figs, citrus fruits, fish and other seafood, almons, honey & wheat. |
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| Witlof |
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Essentially meaning “white leaf”, witlof is often confused with that of its cousin - chicory and is believed to have been discovered in Belgium in the mid 1800s. |
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| Baby Cubes |
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A great time-saver is a product called Baby Cubes – comprising ten, individually capped cubes, available in two sizes either 35ml or 70ml.
Baby Cubes can easily be filled and stacked into your freezer to simply grab at mealtimes. Just heat the contents in the microwave and you have a nutritious home-cooked meal for your baby in seconds. |
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| Carnarvon Banana's |
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The Carnarvon banana is sweeter and creamier than other larger bananas grown interstate. |
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| Envirosax |
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It is our responsibility as parents to inform and educate our children about the environment and how to preserve it for future generations. So it makes sense for them to carry their precious belongings in their very own styled environmental bag. |
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| Foodbank |
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As Australians, we all expect that we will enjoy and share three meals per day, every single day and won’t feel hungry.
Sadly, this isn’t the case for all Australian families with many finding their circumstances changing for a variety of reasons causing them to fall below the poverty line. |
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| Heinz Beanz |
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To most of us, beans quite simply means Heinz and Heinz literally means beans! |
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| Indigo Grinds |
|
Indigo Grinds has been available for some time but Cravings is pleased to discover that this premium range of seasonings has grown to include 10 flavours. |
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 |
|
| Lindt Cookies and Cream |
|
Lindt, Master Chocolatier since 1845, has created an irresistible chocolate indulgence inspired by Italy’s classic ice cream – cookies and cream. |
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|
| Magimix Juicers |
|
An ingenious new juicer from Magimix maximises juice extraction with a minimum of pressure, which means that as much goodness as possible is retained, delivering delicious, pure juice. Just imagine enjoying your own freshly squeezed orange juice first thing in the morning – every morning. |
|
|
|
|
| Margaret River Fine Food |
|
For many years Margaret River chef, Romano Rotelli and his wife Alison created homemade condiments, sauces, chutneys and pesto as a form of advertising for their restaurant – as a reminder for diners to recreate wonderful meals at home using the sauces that they had enjoyed in the restaurant. Now, however, the demand has proved to be so high that Romano and Alison have moved away from the restaurant and concentrate solely on extending their range, Margaret River Fine Food products. |
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| Market Tastes of WA |
|
A wonderful new retail outlet reminiscent of an old-school gourmet grocer was recently opened in Mt Claremont. Just as its name states - Market Tastes of WA, stocks items produced by Western Australian producers. |
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| Mt Barker Turkey Products |
|
The highly respected premium brand Mt Barker Chicken has just extended its range to include free-range turkey too. |
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| New Dandi tablecloths |
|
Dandi Tablecloths and Aprons. Bright and bold contemporary designs using a fabric called ‘oilcloth’ which is a plastic coated fabric that makes it ideal for the boating lifestyle or for any outdoor entertaining situation. |
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| Reidel O-Series |
|
Riedel is legendary with creating superb wine glasses to enhance the flavor of the wine by using the correctly shaped wine glass for the specific variety of wine being drunk. |
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| Review- Esssence Cook Book |
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The Cravings team has compiled a delectable array of cookbooks that can be found now in all good book stores. |
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| Review- Feast Bazaar |
|
The Cravings team has compiled a delectable array of cookbooks that can be found now in all good book stores. |
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 |
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| Review- Thermomix |
|
The Thermomix is an ingenious time-saving product that has been used in Europe for over 40 years. |
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| Safeguard Fruit & Veggie Wash |
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Safeguard Fruit & Veggie Wash is a product created by a West Australian family and has been independently tested to assure it is environmentally safe and biodegradable, containing 100 percent natural and organic ingredients and leaving no after-taste or effect on fruit or vegetables. |
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| Simplehuman |
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With a whisper-quiet closure, the Simplehuman bin uses state-of-the-art technology and is available in a brushed stainless steel finish to suit any contemporary-style kitchen. |
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| Sultry Sally Chips |
|
You will no longer need to feel guilty about eating potato chips because the Sultry Sally brand has arrived, catering to the weight conscious and is great news for those looking for preservative and gluten-free treats. |
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| Tefal Ingenio |
|
Using the latest thermo-spot technology, the Tefal Ingenio range is made from high quality stainless steel and is available in frypan/wok sets and saucepan sets in varying sizes. |
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 |
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| Tupperware Zest Picnic Set |
|
Tupperware- The Zest Picnic Set features handy containers in a variety of sizes all with airtight seals that will keep food fresh and secure. |
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| Vittoria Coffee |
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For Vittoria Coffee, 2008 marks a 50 year celebration for this family business and sees the Cantarella Bros being the largest pure coffee company in Australia. |
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| Anyone For Dessert? |
|
If age really does come before beauty, then in the wine stakes fortifieds must surely reign supreme. A visit to the Swan Valley’s most outstanding producers reveal what the sweet style is all about.. |
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 |
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| Faber Vineyard |
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John Griffiths is trying something different at his brand new Faber Vineyard cellar door. |
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| Vanya Cullen |
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Great winemaking needn’t harm the earth, and biodynamic winemaker Vanya Cullen is proving this to the world. |
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| Winemaker Profile- What a Mann |
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He was born into one of the Swan Valley’s most distinguished winemaking families, so it’s hardly surprising that Dorham Mann dedicates his time to producing the most regal wine style of all. |
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| Winners Gold Plate Awards 2009 |
|
The winners of the 2009 Gold Plate Awards were announced last night at a sumptuous dinner held at the Perth Convention & Exhibition Centre. Over 1000 guests celebrated in style with premium wine and food befitting such a prestigious affair. |
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| |
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| Baby Spinach |
|
Arabs named spinach "the prince of vegetables"; they were big fans, clearly, and it’s not hard to see why. |
|
|
 |
|
| Black Truffles |
|
Shrouded with mysterious origins and small-scale harvesting, the truffle has been known and appreciated since ancient times. |
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| Brussel Sprouts |
|
No matter whether you love or hate them, this vegetable has a definite polarising effect. |
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| Carambola |
|
This northern WA grown fruit, otherwise known as star fruit, is definitely a winner in the good-looking fruit stakes. |
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|
|
| Carnarvon Banana's |
|
The Carnarvon banana is sweeter and creamier than other larger bananas grown interstate. |
|
|
|
|
| Chestnuts |
|
Imagine fresh chestnuts roasting on an open fire; nothing marks the onset of the cooler months like chestnuts. |
|
|
|
|
| Coffee- A Brew That Is True |
|
Much coffee has been imbibed since it was recorded as a drink in the 9th century. In Australia today, coffee has taken on a much greater significance, with this beverage and its superb aroma becoming an integral part of our culture. |
|
|
|
|
| Dining In The Clouds |
|
Have you ever wondered why when devouring aircraft food, the meal can sometimes taste a little bland? It actually isn’t a reflection on either the chef or airline but in reality, our tastebuds are affected by the high altitude making food tasting not quite as flavoursome as if we were dining on terra firma. |
|
|
|
|
| Dragon Fruit |
|
Dragon Fruit or Pitaya as they are often called, are the bright pink and green coloured fruits of a particular species of cactus without the thorns or spikes. |
|
|
|
|
| Eggplant |
|
Brush slices of eggplant with a garlic or chilli-flavoured oil and cook until soft and slightly charred. |
|
|
|
|
| Exmouth Fish Co |
|
We all know that we should be eating more fish and seafood for good health and the opening of the Exmouth Fish Co at Lakeside Joondalup has made purchasing it even easier. The Exmouth Fish Co captures its seafood in a remote, pristine part of the West Australian coastline, near Exmouth. |
|
|
 |
|
| Fit Chips - Healthy Chips |
|
Everyone adores hot chips but the high fat content often stops us from indulging in this fatty treat, until now. |
|
|
|
|
| Food For Life |
|
We put coeliac disease, which is often termed gluten-free, into the spotlight: intolerance to wheat, barley, rye and oat grains. |
|
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 |
|
| Fresh Fruit for Work |
|
Doesn’t it make sense to remove calorie-filled biscuits in the lunchroom and replace them with a fresh piece of fruit? |
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 |
|
| Fruit Of The Vine |
|
Let the clean, crisp taste of grapes transform your next snack into a mouthwatering affair. Grapes are the perfect accompaniment to a cheese board or eaten on their own. |
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 |
|
| Fruits Of The Gods |
|
Ever since that wicked snake tempted Adam and Eve in the Garden of Eden, the apple has become entwined in myths and legends as a delicious symbol of love, romance, knowledge and evil. |
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|
|
| Get Sizzling |
|
Nothing beats the enticing and irresistible aroma of sausages being cooked on the barbecue. Whether you are in your own backyard, out in the country or at the park or beach, this is one of the powerful scents we associate with our laidback lifestyle and love of good times. |
|
|
|
|
| Globe Artichokes |
|
This very pretty vegetable is the flower bud of Cynara scolymus, a member of the thistle family. Other names for the globe artichoke are “French” or “Green” artichokes, but don’t confuse them with the Chinese or Jerusalem artichokes, which are both tubers and completely unrelated. |
|
|
 |
|
| Good Morning Vietnam |
|
Good Morning Vietnam! Take a food tour through the history, culture and flavours of exotic Vietnam. |
|
|
|
|
| Guava |
|
The guava has a green skin that turns yellow when fully ripe and has a beautiful pink to red coloured flesh. |
|
|
|
|
| Hail Noble Fruit |
|
Let the clean, crisp taste of grapes transform your next snack into a mouthwatering affair. Grapes are the perfect accompaniment to a cheese board or can be eaten on their own, or use as refreshing additions to fruit or vegetable salads. |
|
|
|
|
| Honeydew |
|
The Ord River region’s warm climate produces honeydews with a beautiful flavour. |
|
|
 |
|
| Hook & Cook |
|
There is nothing more exciting for a chef then being able to catch a fish straight from the ocean, cook it then devour it! |
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|
|
| Kumquats |
|
Kumquats are those exquisite little plants, grown in a topiary form producing tiny orange fruit. We lovingly tender them and enjoy their visual appeal sitting on our patio or verandah, however many people don’t realise that they are also, delicious to eat as well. |
|
|
|
|
| Last Dinner On The Titanic |
|
On the evening of April 14, 1912 first-class passengers of the Titanic enjoyed a sumptuous 11-course dining extravaganza held in the first-class dining saloon. Other first-class passengers revelled in a privately hosted feast in the á la carte restaurant. |
|
|
|
|
| Lavender |
|
Lavender has a sweet floral flavour, with citrus undertones which adds a soft flowery essence to food. |
|
|
|
|
| Leeks |
|
Loved for their soft, onion flavour and lovely aroma, use leeks as a base for a stew or braise, as you would onions, or make them the feature in a killer pie or soup. |
|
|
 |
|
| Liquid Gold |
|
The gentle Mediterranean climate of the Margaret River region has proven not only to be the perfect growing conditions to produce premium quality wine, but is now the reason for producing top quality olive oils too. |
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 |
|
| Macadamias - A True Blue Nut |
|
Macadamia growers are urging Australians to throw a handful of “maccas” into their salads this Australia Day and celebrate with a true Australian icon. |
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| Majestic Marron |
|
Many diners will be given the opportunity to enjoy the sweet and delicate flavour from marron – a firm favourite on many restaurant menus throughout the South West region. |
|
|
|
|
| Margaret River Fine Food |
|
For many years Margaret River chef, Romano Rotelli and his wife Alison created homemade condiments, sauces, chutneys and pesto as a form of advertising for their restaurant – as a reminder for diners to recreate wonderful meals at home using the sauces that they had enjoyed in the restaurant. Now, however, the demand has proved to be so high that Romano and Alison have moved away from the restaurant and concentrate solely on extending their range, Margaret River Fine Food products. |
|
|
|
|
| Mt Barker Turkey Products |
|
The highly respected premium brand Mt Barker Chicken has just extended its range to include free-range turkey too. |
|
|
 |
|
| Mushrooms- Earthy, Ethereal and Exotic |
|
I’ve never met a mushroom I didn’t like. The ancient Egyptian nobility appeared to feel similarly; they were bona fide mushroom fanatics, according to the detailed hieroglyphics they left behind. |
|
|
 |
|
| new website for seafood lovers |
|
The WA Fishing Industry Council recently launched a fantastic seafood website that allows the general public to access an enormous amount of information, including seasonal fish profiles, recipes, links to cooking classes and the nearest seafood outlet |
|
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 |
|
| Olive Oil |
|
Olive oil literally means the juice of the olive fruit. It’s as simple as that. Good quality oils have no additions, flavours, preservatives or colourings. It is just 100% olive juice with amazing health and nutritional benefits. |
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 |
|
| Our Daily Bread |
|
The smell of warm, fresh bread first thing in the morning – mmm…there’s nothing like it. However you eat bread - a piping hot crumpet dripping with butter and honey; bagels with smoked salmon, cream cheese and capers; a croissant with coffee; tangy olive sourdough, still steaming from the oven; or toasted pagnotta topped with scrambled eggs – it’s undoubtedly an integral part of the daily diet for body and soul. |
|
|
|
|
| Parsley |
|
An old classic that’s often taken for granted, but incredibly flavoursome and useful in the kitchen - and not only as a garnish! |
|
|
|
|
| Pawpaw And Papaya |
|
This eye-catching Carnarvon grown fruit adds a taste of the tropics to fruit platters, desserts and lush salads. |
|
|
 |
|
| Pears |
|
The Greek poet Homer refers to the pears as a "gift of the gods” in his celebrated work The Odyssey. High praise indeed from a bloke who’d been around the block a few times in the classical world! |
|
|
|
|
| Pomegranate |
|
Pomegranates are an attractive, apple-shaped fruit with a reddish-gold leathery skin and a large calyx or crown on one end. |
|
|
|
|
| Quince |
|
Quince is one of those old-fashioned fruits that many homeowners have growing in their backyards. |
|
|
|
|
| Quinoa |
|
Quinoa, pronounced keen-wah is a tiny, ivory bead-shaped grain that was a staple of the ancient Incas who called it “the mother grain.” |
|
|
|
|
| Radishes |
|
These little vegetables can pack a peppery punch when you use them to add texture and flavour to salads. |
|
|
|
|
| Rice |
|
A versatile grain, rice is popular in both sweet and savoury dishes, and served hot or cold. The culinary uses are as diverse as the countries of origin - lush tropical jungles of Asia, to the crystal waters of the Caribbean. |
|
|
 |
|
| Roses in Cooking |
|
We all adore roses for their visual splendour, glorious perfume and gorgeous varieties, some of which are even grown without any thorns. However suggest eating rose petals and you’ll probably receive shocked gasps and even a negative response. |
|
|
|
|
| Royal Blue Potatoes |
|
Gone are the days when the biggest decision for a shopper was whether to buy washed or brushed potatoes; wander into a produce market in Western Australia nowadays and there’s a fantastic amount of choice. |
|
|
|
|
| Saints Preserve Us |
|
How we look forward to those glorious summer days when for a short time we indulge in the heavenly delights of stone fruit - cherries, mangoes, nectarines, peaches and plums. If only we could make them last! |
|
|
 |
|
| Salt Of The Earth |
|
Salt. Apart from being our favourite flavour enhancer it is an essential nutrient vital for good health. |
|
|
|
|
| Silverbeet |
|
This vegetable is great value during the cooler months, so buy a big bunch and use it in pies and quiches, substantial winter salads or for colour and flavour in pastas and risottos. |
|
|
 |
|
| Spring Harvest |
|
Great tasting food is created using the best quality, freshest ingredients. They will make a dish “sing’”. With the arrival of spring, some of the most favoured fruit and vegetables are now available or coming onto the scene; some for a short season while others may be available almost all-year-round. Whether you choose to eat them raw, barbecued, steamed or stir fried, they are full of flavour and better still, they are great for you.
Welcome to the spring harvest! |
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|
| Strawberries |
|
Just half a punnet of strawberries will provide you with your daily requirement of vitamin C. |
|
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|
|
| Switzerland |
|
The Swiss apparently consume more chocolate than any other nation, an acne-inducing 12.1 kilograms per year, per person. |
|
|
 |
|
| Table Olives |
|
Succulent and glistening they nestle in a bowl, impossible to resist. Pop one in your mouth and it’s hard to stop at just one. Yet unlike many enticing foods, olives are actually good for us. |
|
|
 |
|
| Tea |
|
Few beverages have had greater influence on our history than tea. Tea has long been revered as a symbol of friendship, cherished for its good taste and fine flavour, and cemented in our daily ritual as a respite from cold, fatigue, and ill health. |
|
|
|
|
| The Road To Morocco |
|
Old, new, exotic, surprising and alluring, Morocco is a land of extremes and subtleties, and unforgettable cuisine. Home-grown produce features prominently and includes dates, figs, citrus fruits, fish and other seafood, almons, honey & wheat. |
|
|
|
|
| The Spice Of Life |
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The summer season has arrived and it is certainly time for dining outdoors, sitting by the water’s edge and watching the sun, set. Let your mind transport you across the ocean and into the heart of exotic Zanzibar. An island paradise, steeped in tradition and cultural differences. |
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| The Sweetest Thing |
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Honey, Bee Trivia, Cooking with honey, Jarrah honey, Mead, All about honey, |
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| Time For Tea |
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Cravings had the honour of sharing a pot of tea with the very dapper, Stephen Twining from Twinings of London. Stephen recently visited Perth to launch Twinings' new tea blend called Simply Tea, a refreshing brew that can be enjoyed at any time of the day. |
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| Tropical Fruits |
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Whether you commence or end your meal with tropical fruits, they are sure to beguile you with their flavour. |
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| Turnips |
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The crisp texture and peppery flavour of turnips are a welcome addition to autumn casseroles and soups. |
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| West End Deli |
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West End Deli, is the passion of former Duende head chef, Justin Peters and his wife Christine. |
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| Wild Limes |
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Australians are increasingly gaining an appreciation for Australian outback cuisine. One such native food receiving enthusiastic attention is the bush or wild lime. These tiny gems will reward you with their intense bursts of flavour and can be eaten raw or cooked in a variety of foods and drinks. Gaining attention for this versatile crop is Western Australian grower, Marvick Native Farms, which pioneered growing this sometimes difficult–to-grow fruit. |
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| Wine And Swine - Pinot Noir & Pork |
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It has been described as needy, delicate and suited to only the most patient viticulturalists. Pinot noir may be acknowledged as a challenging grape to grow, but when done well, the wines it produces are some of the most rewarding. |
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| Wine fed Wagyu Beef |
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It is extraordinary to hear that Margaret River cows actually drink a litre of wine a day! Armed with this knowledge, one could wonder if the regions passion for wine has gone just a little bit too far, but then maybe you haven’t tasted wine-fed Wagyu beef yet! |
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| Witlof |
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Essentially meaning “white leaf”, witlof is often confused with that of its cousin - chicory and is believed to have been discovered in Belgium in the mid 1800s. |
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| A Greek Island Odyssey |
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A special 10th anniversary tour hosted by master photographer, Nick Melidonis, together with SBS journalist and broadcaster, Costas Demetriades, will be departing from Perth in early May 2009 to the magical Greek islands. |
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| Alila Ubud and Alila Manggis |
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If you're looking for a Bali getaway with a difference a new gourmet tour to Bali is being offered by local chef Nico Morretti staying at the stunning Alila Ubud and Alila Manggis boutqiue hotels. |
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| Dining In The Clouds |
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Have you ever wondered why when devouring aircraft food, the meal can sometimes taste a little bland? It actually isn’t a reflection on either the chef or airline but in reality, our tastebuds are affected by the high altitude making food tasting not quite as flavoursome as if we were dining on terra firma. |
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| Good Morning Vietnam |
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Good Morning Vietnam! Take a food tour through the history, culture and flavours of exotic Vietnam. |
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| Greece |
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A love of cuisine is as synonymous with Greece as whitewashed houses with blue doors and the Aegean Sea. This is a country where every meal is a mouthwatering celebration and an exploration of its long history of gastronomy. |
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| Last Dinner On The Titanic |
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On the evening of April 14, 1912 first-class passengers of the Titanic enjoyed a sumptuous 11-course dining extravaganza held in the first-class dining saloon. Other first-class passengers revelled in a privately hosted feast in the á la carte restaurant. |
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| Review - Parmelia Hilton Perth |
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As 2008 sees the Parmelia Hilton Perth celebrate its 40th anniversary, Cravings reflects on how this iconic hotel has played such an integral role in the lives of so many. |
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| Spoilt For Choice |
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Why not take a picnic breakfast or lunch and see where the road will lead? The Margaret River region has a variety of picnic locations suited to families, the disabled, romance and the adventurous. |
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| Switzerland |
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The Swiss apparently consume more chocolate than any other nation, an acne-inducing 12.1 kilograms per year, per person. |
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| Taking In The Scenery |
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Travelling around the south west corner, there is much to see, and do. Scenic fields, grapevines and coastline as you journey between vineyards, galleries and taste temptations. |
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| The Road To Morocco |
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Old, new, exotic, surprising and alluring, Morocco is a land of extremes and subtleties, and unforgettable cuisine. Home-grown produce features prominently and includes dates, figs, citrus fruits, fish and other seafood, almons, honey & wheat. |
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| The Spice Of Life |
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The summer season has arrived and it is certainly time for dining outdoors, sitting by the water’s edge and watching the sun, set. Let your mind transport you across the ocean and into the heart of exotic Zanzibar. An island paradise, steeped in tradition and cultural differences. |
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| A Little Italian Sparkle |
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The French have champagne and the Spanish drink carva, but in Italy they’re crazy for a fun little sparkler called prosecco |
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| A Wilcox To Succeed |
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With ambitions to create the world’s best chardonnay and cabernet, Vasse Felix chief winemaker, Virginia Wilcox, isn’t afraid of aiming for the stars. |
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| Anyone For Dessert? |
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If age really does come before beauty, then in the wine stakes fortifieds must surely reign supreme. A visit to the Swan Valley’s most outstanding producers reveal what the sweet style is all about.. |
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| Assiette & Wine Flight Dining |
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‘Assiette’ is French for assortment plate and usually plays out as many smaller dishes within a course. Similarly, a ‘flight of wines’ is usually three smaller servings of different wines. |
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| Calling A Cab |
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Big, bold and full of blackberry flavours, cabernet sauvignon remains the Margaret River wine region’s favourite son. |
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| Carpe Diem Winery |
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When you’re next in the Margaret River area, seize the opportunity to experience the new Carpe Diem winery. |
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| Cravings Congratulates |
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Here's to you Mr Robinson. Murdoch University PhD student, Anthony Robinson, was recently awarded the inaugural Fulbright Western Australia Scholarship. |
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| Faber Vineyard |
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John Griffiths is trying something different at his brand new Faber Vineyard cellar door. |
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| Flametree Wines |
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Australia’s most coveted wine award, the Jimmy Watson Memorial Trophy, found its home in Margaret River for 2008. |
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| French Champagne |
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From its shimmering sparkle to the clear, crisp, fruity flavour, nothing celebrates the summer months quite like a flute of French fizz. |
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| Fruit Of The Vine |
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Let the clean, crisp taste of grapes transform your next snack into a mouthwatering affair. Grapes are the perfect accompaniment to a cheese board or eaten on their own. |
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| Margaret River Wine Region Festival |
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The Margaret River Wine Region Festival covers the entire region from Busselton to Augusta and is a celebration of the area’s vibrant wine industry and world-class wines. |
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| Margaret River Wine Show |
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More gold, silver and bronze medals were awarded at the Macquarie 2008 Margaret River Wine Show than ever before, reflecting the growing stature of the area as one of the best wine regions in the world. |
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| Miles From Nowhere |
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Released in mid 2008, the Miles From Nowhere wines are made from grapes sourced from premium vineyards across the Margaret River region. |
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| No Fault Of The Wine- Not A Bad Drop |
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Wine Faults, Wine Oxidation, Corked Wine and Volitile Acidity. Helpful hints to know what to look for when the wine you are drinking doesn't meet your expectations. |
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| Perth Hills Wine Region |
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In 2009 the Perth Hills Wine Region will celebrate it 10th anniversary of Geographic Indication (GI) – the official description of an Australian wine zone, region or sub-region, as awarded by the Australian Wine & Brandy Corporation. |
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| Review- Wine Course Andrew Jefford Book |
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Like to be able to contribute when conversation turns to the world of wine? If you’re still trying to sort out the wine tasting essentials, check out the recently released Andrew Jefford’s Wine Course. |
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| Second Generation Winemaking |
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Second generation wine making about more than earning a buck. It’s about passion, integrity and the passing of valuable knowledge from father to son, and in some cases, daughter. |
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| Seven Fifty Mils |
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Well known wine industry professionals, Chloe South and Helen Briscoe-Turner, are combining their contagious energy to launch a new sales venture called “seven fifty mils”. |
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| Sheraton Wine Awards |
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The Sheraton Perth WA Wine Awards is the only non-agricultural society sponsored wine event of its kind in Australia. |
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| Simply Semillon |
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Semillon may be the underdog of the Australian wine industry, but whether citrusy, toasty or sticky, its versatility is unbeatable when it’s well made. |
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| Thistle Hill Organic Wine |
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Organic wine drinkers might like to seek out Thistle Hill Vineyard’s newly released 2008 Riesling and 2006 Chardonnay, which won silver medals at the 2008 Australia/New Zealand Organic Wine Show in July. |
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| Understanding Oak |
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There’s nothing quite so rustic and romantic as seeing aged oak wine barrels lining the walls of a grand cellar. |
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| Whine No More |
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If you’ve ever been intimidated by the seemingly elite world of wine tasting, then put your worries aside as we demystify the swill, sniff and spit. |
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| Wills Domain renovations |
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A boutique hotel, fine art gallery and state-of-the art alfresco dining area are all part of new designs for Yallingup-based winery, Wills Domain. |
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| Wine And Swine - Pinot Noir & Pork |
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It has been described as needy, delicate and suited to only the most patient viticulturalists. Pinot noir may be acknowledged as a challenging grape to grow, but when done well, the wines it produces are some of the most rewarding. |
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| Wine Awards |
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The 2008 Perth Hills Wine Show was a roaring success, receiving more entries than ever before, clearly highlighting the region’s rapid growth and increased production of high-quality wines. |
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| Wine cellars - A Stellar Cellar |
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The dusty and cobwebbed cellar has become a thing of the past. The perfect environment is now dust-free, high-tech and is part of our everyday life. |
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| Winemaker Profile- What a Mann |
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He was born into one of the Swan Valley’s most distinguished winemaking families, so it’s hardly surprising that Dorham Mann dedicates his time to producing the most regal wine style of all. |
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| Woodside Valley Estate |
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A Margaret River wine has also won the prestigious Warren Winiarski Trophy at this year’s International Wine & Spirit Competition in London. |
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| A Wilcox To Succeed |
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With ambitions to create the world’s best chardonnay and cabernet, Vasse Felix chief winemaker, Virginia Wilcox, isn’t afraid of aiming for the stars. |
|
|
|
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| Anyone For Dessert? |
|
If age really does come before beauty, then in the wine stakes fortifieds must surely reign supreme. A visit to the Swan Valley’s most outstanding producers reveal what the sweet style is all about.. |
|
|
|
|
| Calling A Cab |
|
Big, bold and full of blackberry flavours, cabernet sauvignon remains the Margaret River wine region’s favourite son. |
|
|
|
|
| Carpe Diem Winery |
|
When you’re next in the Margaret River area, seize the opportunity to experience the new Carpe Diem winery. |
|
|
|
|
| Faber Vineyard |
|
John Griffiths is trying something different at his brand new Faber Vineyard cellar door. |
|
|
|
|
| Flametree Wines |
|
Australia’s most coveted wine award, the Jimmy Watson Memorial Trophy, found its home in Margaret River for 2008. |
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| Hail Noble Fruit |
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Let the clean, crisp taste of grapes transform your next snack into a mouthwatering affair. Grapes are the perfect accompaniment to a cheese board or can be eaten on their own, or use as refreshing additions to fruit or vegetable salads. |
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| Liquid Gold |
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The gentle Mediterranean climate of the Margaret River region has proven not only to be the perfect growing conditions to produce premium quality wine, but is now the reason for producing top quality olive oils too. |
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| Margaret River Wine Region Festival |
|
The Margaret River Wine Region Festival covers the entire region from Busselton to Augusta and is a celebration of the area’s vibrant wine industry and world-class wines. |
|
|
|
|
| Margaret River Wine Show |
|
More gold, silver and bronze medals were awarded at the Macquarie 2008 Margaret River Wine Show than ever before, reflecting the growing stature of the area as one of the best wine regions in the world. |
|
|
|
|
| Miles From Nowhere |
|
Released in mid 2008, the Miles From Nowhere wines are made from grapes sourced from premium vineyards across the Margaret River region. |
|
|
|
|
| Perth Hills Wine Region |
|
In 2009 the Perth Hills Wine Region will celebrate it 10th anniversary of Geographic Indication (GI) – the official description of an Australian wine zone, region or sub-region, as awarded by the Australian Wine & Brandy Corporation. |
|
|
|
|
| Seven Fifty Mils |
|
Well known wine industry professionals, Chloe South and Helen Briscoe-Turner, are combining their contagious energy to launch a new sales venture called “seven fifty mils”. |
|
|
|
|
| Sheraton Wine Awards |
|
The Sheraton Perth WA Wine Awards is the only non-agricultural society sponsored wine event of its kind in Australia. |
|
|
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| Spoilt For Choice |
|
Why not take a picnic breakfast or lunch and see where the road will lead? The Margaret River region has a variety of picnic locations suited to families, the disabled, romance and the adventurous. |
|
|
|
|
| Taking In The Scenery |
|
Travelling around the south west corner, there is much to see, and do. Scenic fields, grapevines and coastline as you journey between vineyards, galleries and taste temptations. |
|
|
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| Vanya Cullen |
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Great winemaking needn’t harm the earth, and biodynamic winemaker Vanya Cullen is proving this to the world. |
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| Wills Domain renovations |
|
A boutique hotel, fine art gallery and state-of-the art alfresco dining area are all part of new designs for Yallingup-based winery, Wills Domain. |
|
|
|
|
| Wine Awards |
|
The 2008 Perth Hills Wine Show was a roaring success, receiving more entries than ever before, clearly highlighting the region’s rapid growth and increased production of high-quality wines. |
|
|
|
|
| Winemaker Profile- What a Mann |
|
He was born into one of the Swan Valley’s most distinguished winemaking families, so it’s hardly surprising that Dorham Mann dedicates his time to producing the most regal wine style of all. |
|
|
|
|
| Woodside Valley Estate |
|
A Margaret River wine has also won the prestigious Warren Winiarski Trophy at this year’s International Wine & Spirit Competition in London. |
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| Veuve Clicquot Afternoon |
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15th November
Must Winebar in Highgate will be hosting a Veuve Clicquot afternoon in their Champagne Lounge. |
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| Book Review A History of Food |
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Have you ever wondered about the evolution and history of food? Who discovered chocolate? What is the symbolism of fish? Who ate popcorn first? Then wonder no more... |
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| Book Review Serendip by Peter Kuruvita |
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Most Sri Lankan recipes are passed down through the generations, so Peter Kuruvita, talented head chef of iconic Sydney restaurant – Flying Fish – was drawn back to his family roots to capture the essence of this cuisine in his new book Serendip. |
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| Julia and Julia Review |
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If you love “foodie movies” such as Chocolat or Big Night, prepare to have your tastebuds tickled by Julie & Julia, an intertwining tale of two incredible true stories, based on the trailblazing lives of two feisty American women. |
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| Review- A Cook's Book Of Sauces |
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A sublime sauce whether it is sweet or savoury, will add a finishing touch to any dish, turning simple food into something spectacular! |
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| Review- A Day at elBulli by Ferran Adria |
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Star chef, Ferran Adria, visited Australian shores recently and, while Western Australia was unable to secure a visit from the great man this time round, he did leave behind his new book, A Day at elBulli, for us to linger over and savour. |
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| Review- Durack House |
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Husband and wife – Bill and Sandra Durack are the proud owners and hosts of Durack House, a beautiful Edwardian home surrounded by other splendid character homes in the leafy suburb of Mount Lawley, Perth. |
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| Review- Silicone Utensils |
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Everything from whisks, oven mits, tongs, spatulas and even bakeware comes in silicone, making it a regular part of our kitchen. |
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| Review- Wildwood Valley |
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When you want to leave city life behind and take a trip back to nature, then head to Wildwood Valley staying in one of their B&B rooms. |
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| Stephen Clarke - Clarkes of North Beach |
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Owner and head chef of Clarkes of North Beach, Stephen Clarke found himself rubbing shoulders with many of Britain’s aristocracy while he worked as personal chef at Holkham Hall, the private residence to the Earl and Countess of Leicester. |
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| Stonebarn Luxury Retreat |
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Set on a stunning 160 acre estate, between towering forests of ancient jarrah and karri, the Warren River and a burgeoning 2500 tree trufferie, you’ll discover one of WA’s newest luxury retreats. |
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| West End Deli |
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West End Deli, is the passion of former Duende head chef, Justin Peters and his wife Christine. |
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| Gordon Ramsay Bamix |
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Celebrated British chef, Gordon Ramsay has declared the bamix® his favourite product in the kitchen, so it’s not surprising that he has lent his name to one of its latest additions. |
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| Kitchen Aid Pourfect |
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The latest new product launched from the Kitchen Aid stable is the "Scrape-A-Bowl” flat beater which reduces mixing time by 50 per cent for moist ingredients. The Pourfect beakers and bowls include unique features such as the patented "grip" rests over your hand and fit snugly into your palm relieving all of the pressure from your fingers and wrists – great news for those suffering with arthritis.
Available from all leading electrical retailers |
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| New Dandi tablecloths |
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Dandi Tablecloths and Aprons. Bright and bold contemporary designs using a fabric called ‘oilcloth’ which is a plastic coated fabric that makes it ideal for the boating lifestyle or for any outdoor entertaining situation. |
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| Reidel O-Series |
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Riedel is legendary with creating superb wine glasses to enhance the flavor of the wine by using the correctly shaped wine glass for the specific variety of wine being drunk. |
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| Review- Enomatic Wine Serving System |
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Enomatic Wine Serving System- the Italian-designed wine dispenser that’s capable of serving from up to 16 bottles – the company has now launched its new Cellar Series. |
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| Review- Silicone Utensils |
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Everything from whisks, oven mits, tongs, spatulas and even bakeware comes in silicone, making it a regular part of our kitchen. |
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| Review- Thermomix |
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The Thermomix is an ingenious time-saving product that has been used in Europe for over 40 years. |
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| Tefal Ingenio |
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Using the latest thermo-spot technology, the Tefal Ingenio range is made from high quality stainless steel and is available in frypan/wok sets and saucepan sets in varying sizes. |
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| Tupperware Zest Picnic Set |
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Tupperware- The Zest Picnic Set features handy containers in a variety of sizes all with airtight seals that will keep food fresh and secure. |
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| Giles Bailey- Cantina 663 |
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Giles Bailey has recently joined the team at Cantina 663 as head chef where he is able to share his desire to cook high quality food that demands the use of freshest ingredients available. |
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| Review - Parmelia Hilton Perth |
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As 2008 sees the Parmelia Hilton Perth celebrate its 40th anniversary, Cravings reflects on how this iconic hotel has played such an integral role in the lives of so many. |
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| Review- A Day at elBulli by Ferran Adria |
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Star chef, Ferran Adria, visited Australian shores recently and, while Western Australia was unable to secure a visit from the great man this time round, he did leave behind his new book, A Day at elBulli, for us to linger over and savour. |
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| Review- Alure Burswood |
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The (A)Lure restaurant at the Intercontinental Burswood Resort has fast become synonymous with wonderful food and events to tempt the gourmand. |
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| Review- Blakes Cafe North Perth |
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Spice it up at Blakes Café. Blakes Café is a café well known for creating authentic and traditional cuisine from all parts of the world, especially Middle Eastern, African and French cuisines. |
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| Review- Gogo Restaurant |
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Walking into Gogo’s Madras Curry House, you truly believe in this mantra because of the feeling of warmth that envelopes you. |
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| Review- Maoz |
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The Perth CBD has seen the new arrival of Maoz, a strictly vegetarian style quick-service (takeaway) restaurant. |
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_-_dining_area_thumb.jpg "Review- My Humble House") |
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| Review- My Humble House |
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My Humble House This is a dining experience to enjoy at least once during a visit to Singapore. |
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| Review- Yuzu Restaurant Mt Lawley |
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Yuzu is the latest addition to Beaufort Street, Mt Lawley, and is very aptly named after a Japanese tangerine, known for its zesty taste and fragrant aroma. |
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| West End Deli |
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West End Deli, is the passion of former Duende head chef, Justin Peters and his wife Christine. |
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Quick links
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