Bit of variety works wonders.
It's all smiles at Variety WA thanks to the generosity of Perth foodies and the talented work of some of the state’s top chefs.
The local charity confirmed that proceeds from the recent Havana Supper Event at Royal Freshwater Bay Yacht Club were enough to sponsor this year’s entries in the Variety Backwards Bush Bash.
Further funds have been earmarked for the children’s rehabilitation centre at Princess Margaret Hospital.
Five of Perth’s eminent kitchen talent – Fraser’s Chris Taylor, Jackson’s Neal Jackson, Balthazar’s Ben Andrijasezich, Must Winebar’s Russell Blaikie and the Rose & Crown’s Danny Angove – took turns presenting 149 guests with themed courses.
Wait-staff from Alexander College also donated their time to the event, which organisers declared a fantastic success.
Variety WA told Gusto that feedback has been so positive there is a strong mandate to repeat the event next year. This shouldn’t be too much of a problem given that numerous suppliers have already asked where to sign up.
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This month and next are two of the most significant for Western Australian winemakers. That’s because they’re crammed with local and interstate wine award ceremonies. These events, some of which carry great sway in the wine community, are also a good form guide for what will be drinking well in the near future.
On August 13-14 there’s the Sheraton WA Wine Awards, one of the few wine events in Australia not sponsored by an agricultural society.
Recognising class leaders across all wine fields, the event culminates with the Jack Mann Memorial Medal for the individual who has made the most outstanding contribution to the industry.
Following this there is the Perth Royal Wine Show on September 4.
There is also the chance to exhibit at the Perth Hills Vignerons’ Association Wine Show from September 10-11 in Kalamunda, and judging starts September 16 for the Swan Valley Wine Show, held at The Vines Resort.
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Starting at the end of August and running until September 11, the Hyatt Hotel’s Café salutes a winter favourite – mushrooms.
Famed fungus of all descriptions will be cooked, boiled, sliced and diced into creations such as mushroom shooter, marinated mushroom kebabs, oven-baked mushroom soup and mushroom ragout.
Café’s kitchen plans to vary the mushroom menu daily and new ideas may sprout up during the promotion. Served hot or cold, the Mushroom Mania looks set to cap off a successful year for the award winning casual dining arm of the hotel.
