Fourteen months after renovations started, The Emporium at Burswood Resort is ready for business. Julie-anne Sprague whips out her credit card and heads off to try the fare at one (or all) of the seven outlets that will be opening tomorrow.

BURSWOOD’S $17 million food facility officially opens tomorrow. The Emporium has seven outlets in the one eating area and uses the revolutionary accumulation payment system (visitors receive an electronic card which keeps tally of all purchases, with payment made upon departure. We’re told it’s a first for Australia). The simple format of The Emporium combines to create a grand synergy. Short and catchy names like The Wok, The Deli, and The Grill all provide different styles of food, all at reasonable prices.

Combined with a simple, high-tech payment system, this means the food forum can provide greater customer choice, quality food and service. Most meals will be available for between $5 and $15, from carvery rolls, roast meals, chicken tandoori, pasta and curries,

to sandwiches.

The cooking staff will include 16 chefs, headed by executive chef Erwin Schick and sous chef Peter Kane.

Heading up the Emporium line up is Patrick Ryan, who will be the Food Emporium manager.

Formerly a cabin manager at Ansett, Mr Ryan has held various hospitality positions. Previous roles include restaurant manager at Melbourne’s Fawkner Club, Food and Beverage Outlet manager at the Sheraton Hotel in Sydney and London, and catering manager of the Truffle Group in Sydney. He will be responsible for the daily planning and operation of the 450-seat Emporium.

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The Melbourne Hotel’s Louisiana Restaurant has launched a new menu. It includes Thai beef salad and caramalised banana crepes and other new delights, so if you haven’t eaten at Louisiana’s lately, now’s an opportune time.

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Warmer weather entices the best cooks out of the woodwork. And the Heart Foundation is going all out to help you make great tasting healthy meals this summer. The Deliciously Healthy Cookbook comes complete with an easy-read guide to fat content, cholesterol, sodium and carbohydrates. What I like about this book is that there are about 100 pages of recipes covering a good range of foods, some of which may not be all that low in fat but are still very healthy, nutritious meals. Compared to some low-fat recipe books around, this is really quite compre-hensive and, for $29.95, it’s one to add to the summer collection. Recipes include summer prawn and avocado salad, ricotta torte with fruit compote or the lamb racks with broad bean and pea puree. Yum!

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Italians are renowned as passionate food and wine lovers and Xanadu is targeting this region for their next wine tasting on October 24. The Italian perspective will explore 12 of the best at the Globe’s private dining room at the Parmelia Hilton at 6pm. Tickets are $99.

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Leo Jung is rumoured to have purchased Chianti on Colins in West Perth. Formerly with Domain Wine Shippers, Mr Jung is currently in negotiations and Gusto will have the full run down for you shortly.

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The name of the Davide Bianchi’s West Perth project has been unveiled … ONYX will open in December. It will be a French Italian Riviera-style lounge bar with cocktails prominent in the menu design. And yes, there will be black incorporated into the renovation of what used to be Collins and then the E-Bar at 72 Outram Street, West Perth, to accompany the plush red carpets and velvet drapes.

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Australian Heritage Tours has managed to get the backing of some very well known Swan Valley food stalwarts and has put together a progressive dinner package. While owner Kim Boalch says initially it was hard to sell the idea of stopping in for one course, the idea has come to fruition and Whiteman’s Abroad, Chapel Farm and Padbury’s Cafe came on board providing entree, mains, dessert respectively. And, seeing how well the idea can work is Sandalford Caversham Estate, which recently came aboard. Ms Boalch says Sandalford provides more avenues for flexibility in designing dinner tours and, if the recent successful dinners are any measure, the interest will increase.

How do they work? Leaving the Burswood Resort at 6pm, the Australian Heritage Tour bus will take you and your guests to the Swan Valley where you will enjoy canapés and champagne at one venue. Then jump on the bus and head for the destination to enjoy your mains, and then head off for dessert. It’s a great way to get to know your dinner guests and to get to know the Swan Valley. Kim has worked at the Heritage Council and the National Trust and knows just about everything about anything. She gives a wonderful background but not so much that you feel like you’re back in history class.

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Dietmar Sawyere will be visiting WA to teach us a thing or two. But he’ll leave the east versus west rivalry alone and simply hold a couple of cooking classes. He’ll be at Leeuwin Estate Winery on November 9 and 10 for demon-stration classes. Bookings can be made on 9430 4099.

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Owners of the first dedicated contract winemaking facility in WA, West Cape Howe Wines is full steam ahead. Opening a cellar door facility in January this year and now producing 1000 tonnes of fruit, this winery is one to watch out for. Join chief winemaker Brenden Smith at Windows for the next Signa-ture Series dinner on Wednesday October 31.

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