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Did someone say ‘cake’? Julie-anne Sprague thinks so, and found a friend in Ubran Pantry owner and executive chef Craig Young.

URBAN Pantry is the latest contemporary caterer to open its doors. But, unlike boutique caterers or the catering giants, the business offers customised catering at a good price, according to owner and executive chef Craig Young.

Oh, and then there are the cooking classes, produce sales and cafe.

Craig says catering, even for groups of 10, adds simplicity to the busy schedule.

“When you’re having a dinner party, why not get a chef in to do that? We even have the ability to make our premises a private dining room, don’t worry about the hustle and bustle,” he says.

Urban Pantry is located at the old Piece of Cake site at 452 Newcastle Street. Not one to shy away from a cake conversation, I discovered that Craig has a close association to one of WA’s most successful cake stories.

“I worked at the Left Bank in Fremantle and was cooking cakes in the restaurant kitchen,” Craig says.

“Producing the cakes was getting too big for our kitchen so we set up a pastry kitchen. We put a wholesale manager on and sold the cakes to other places. We had an internal competition for a name and I came up with Cake Box.”

Cake Box is now operated by WA Business News 40under40 winner Tanya Stolk and the company sells about $2 million worth of cakes a year.

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Fulvio Tirli has taken over the operations of Funtastico’s kitchen. Fulvio came to the kitchen to learn the ropes from the (then) soon-to-depart head chef Dominic Iasenza. Domenic has since taken over the operations of Gucce, leaving Fulvio to take full control of Funtastico’s kitchen.

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Oriel is renowned for trendsetting, and if you want to keep up with the latest new things, or to check out what chef Robert Parkin has on the menu, then visit www.orielcafe.com

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Andy Freeman has joined Onyx Bar in West Perth. It is receiving great feedback from the West Perth business community, who were treated to a ‘street tastings’ last week. Andy, who manages Onyx, says he’s been keen to get his young team trained in everything from the latest drink mixes to cigar choices.

“We are now training every week from wine to cigar knowledge and we are doing some flairing sessions as well,” he says.

Andy reports that not a bottle was broken in the last flairing training session, which must mean the Onyx team is fairly comfortable twisting a bottle or two, as well as a lemon or lime.

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