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BITES

NOT many people could differentiate an Australian sparkling from a French champagne. That is, without looking at the price, obviously. The Wine Industry Association of Western Australia is starting a new Champagne Master Class which, along with showing the difference between Belle Epoque 1999, Mumm NV, Perrier Jouet 1998 and Pol Roger Rose, might also give you very expensive drinking habits. The class costs $120 per person and takes place on Wednesday November 19 at the WIAWA from 6pm to 8pm. - - - Biodynamic farmers are beoming more common in Perth thanks to the increasing number of farmers markets; and at the end of this month, they'll have a whole festival dedicated to them. High Vale Orchard in Pickering Brook is hosting an event to showcase WA growers and producers of biodynamic produce, as well as the rationale behind biodynamic farming. Biodynamic farming is best explained as an advanced organic method of agriculture, producing food which some say tastes better (venues such as Star Anise are keen customers of biodynamic produces), is healthier and more sustainable. The event includes produce tasting, a biodynamic growers and producers market, lunches, cakes and coffees, orchard tours and biodynamic talks and displays. The Biodynamic Festival will be held on Sunday November 23 from 10am to 5pm. - - - Two WA hospitality businesses have received national accolades in recent weeks. The Savour Australia National Awards for Excellence, held last week in Brisbane, acknowledged coastal venue Clarkes of North Beach in the best BYO Restaurant category, with AEG Ogden Perth winning the Best Venue Caterer category. AEG Ogden Perth looks after the Perth Concert Hall, His Majesty's Theatre, the Playhouse Theatre, the Subiaco Arts Centre and the Government House Ballroom. Head chef at Clarkes of North Beach, Stephen Clarke, was also named the WA Chef of the Year at the recent Gold Plate Awards.

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