Food & Wine


Western Australia’s best are recognised with the announcement of this year’s Wine Industry Association awards for excellence, as David Pike discovers.


Wine guru Shaun Maher has embarked on a new venture designed to produce wine lists and on-the-job training for staff, as Julie-anne Sprague reports.

Gusto Vino

Howard Park’s regional wines display a distinctive style even though their treatment and handling are identical, and the Shiraz and Cabernet are remarkable, as David Pike discovers.

Gusto Bites

A new tavern opening in East Perth in early September will add flavour to the area’s tasty line-up, as Julie-anne Sprague reports.


One of David Pike’s favourite WA wine industry events is just around the corner – Western Australian Fine Wine.

Hunt on for a new Cape Mentelle CEO as Hohnen seeks a change

MARGARET River wine industry pioneer David Hohnen is on the hunt for a chief executive officer to take over the operations of Cape Mentelle Vineyards the company he co-founded in 1970.


The team at Fraser’s in Kings Park have decided that having one of the city’s best views isn’t enough ... there’s a new look inside too, as Julie-anne Sprague reports.


Healthy and fast are two words that don’t often appear in the same sentence when descibing food, but as Julie-anne Sprague reports, that’s not always the case.


David Pike profiles a region of South Australia that, while new to wine production, looks likely to produce some quality grapes.


A new Australian wine producer opens for business every 61 hours, leading some to think there are too many labels in the market. David Pike reports.


The coffee-led revolution on Beaufort Street in Highgate shows no sign of slowing down, as Julie-anne Sprague reports.

Gusto Vino

Working in the wine industry’s not all about drinking the stuff, as David Pike discovers, although he manages a bit of that too.


NEXT week’s Easter long weekend is a great opportunity to fill your belly with the good bunny’s chocolate treats and to spend some quality time with the family.


With the crusher cleaned, David Pike looks forward to the quiet of Easter and some of the delights April has in store for lovers of the grape.

Stars shine bright at Cott icon

INDIANA Tea House has had its fair share of celebrity visitors in recent weeks, with several talented Australians and international visitors dropping in for a bite to eat.

Quality assured at Lozey’s latest

THERE’S no signage, no garden, and nothing from the busy Great Eastern Highway streetscape that screams ‘new restaurant’,


While the red berries are in no hurry to ripen, David Pike takes the opportunity to take into account a new offering.

Inspiration’s upstairs at The Oxford Hotel

IF you thought Peter Hayes was content with the $1.3 million refurbishment of the ground floor of The Oxford Hotel, think again.


In Margaret River for vintage, David Pike looks at an ambitious project from a noted winemaker. AS March draws to a close so too does the harvesting of white grapes in Margaret River. It is now up to the winemakers to craft the wines into bottled gold.

Getting the naming right

THE absence of a name or signage on a restaurant during the first two weeks of business may seem a little unusual but it has proved to be a talking point among Subiaco diners.

It's a tough job, but...

WHEN it comes to a dream job many of us would  like to consider our true calling lies in gastronomy; spending all day doing something considered an extravagance – wine tasting, food critique … or ice cream connoisseur.