Tony Humphreys - head chef, Witch’s Cauldron, SubiacoWhat do you like most about your job? The food.What’s the biggest mistake you’ve made and what did you learn from it?
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.
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.
Brad LeahyOperations manager/head chef, Bluewater GrillWhat do you like most about your job?The fact that you never stop learning in this industry and passing that knowledge on to other chefs.Biggest
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?I get to create tasty food for a living and it doesn’t feel like a job, it’s a passion.Biggest mistake and what you learnt from
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.
Jason WalkerChapter One BrasserieChef/owner Favourite part of your job?“The enjoyment of cooking on the stove every day.”The biggest mistake you’ve made and what did you learn from it?“Relying on othe
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?“Meeting interesting people and providing a great food and wine experience”The biggest mistake you’ve made and what did you learn from it?“Underv
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
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?‘‘I was given a tagine (Moroccan cooking vessel) for my last birthday; the dishes are so simple but the natural flavours of the ingredients are so rich.’’ What do you like
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.