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BIERFEST is Ravenswood Sanctuary’s answer to Germany’s famous annual beer-drinking festival, Oktoberfest.

It will include live music by German band Nova Echo, traditional German food and a combination of local and imported brews on October 21. Quaffing begins at 11am and runs through to 5pm.

Traditional German sausages including bratwurst and weinerwurst will be on offer, as will spit-roasted pork served in a fresh bread roll. German tortes, coffee and tea, will also be available.

At 7pm, Swedish/Danish jazz quintet, The Trine-Lise Vaering/Fredrik Lundin Group, will stage their only WA performance under the stars.

Entry to Bierfest is $5 for adults, and $3 for children, students and pensioners. A family pass is $25 with food and beer priced separately. Visitors staying for the evening concert can buy a $15 all-day pass to both events.

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SPRINGFEST, Perth’s hand crafted beer festival, is the brainchild of the Sail & Anchor’s Pub Brewery brewing team Peter Nolin and Bill Hoedemaker.

The event takes place from October 1 to November 26.

For this year’s festival, the brewers have created Sour Cherry and Cloudy Wheat beer.

“Our traditional Oktoberbrau, a Marzen-style lager based on a Munich festival brew, is one of the popular beers that we feature each year,” Mr Nolin said.

“Before refrigeration, the German brewers found the summer season a difficult time to brew because there were so many wild yeasts, bacteria and infections.

“They decided to brew a large amount of beer around the month of March, making it stronger, higher in alcohol and more full-bodied, so it would store for a long time. It was called Marzen – the German word for March – and at the end of September they would drink all the remaining Marzen to celebrate the end of summer.”

In Australia, celebrating the end of winter seems as good a reason as any.

Other beers on the menu for this year’s Springfest include the sweet tasting Beez Neez, Alpha Pale Ale and Cane Toad beer.

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THE ABYSSINIAN Café on Hampton Road, Nedlands, offers authentic Ethiopian cuisine.

Menu highlights from the appetiser selection include sambussa (pastry shell filled with beef or chicken, onion, green pepper and herbs), buticha (chickpea dip mixed with lemon juice, a touch of garlic, olive oil, chopped onion, herbs and lentils), and yyib begomen (cottage cheese mixed with spinach and hot pepper).

Vegetarian dishes include kincha (an Ethiopian spiced cous cous), kik alitcha (yellow split peas simmered in a mild sauce of onion, herbs and spices), and atkilt watt (string beans with sliced carrots and potato chunks simmered in onions and herbs).

The doro watt (chicken drumstick and thigh coked in a hot and thick berbere sauce, served Ethiopian style with a hard-boiled egg) is a highlight of the main course selection. The Abyssian Café offers Internet access and a kid’s menu is available.

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THIS MONTH’S ‘Meet the Maker’ wine tasting at The Globe Wine Bar & Restaurant at the Parmelia Hilton will be on September 28 with Mark Messenger from Juniper Wines.

From 5pm to 7pm, Mr Messenger will chat about Juniper Wines and trends in wine while diners enjoy free tastings. The Blue Cow Cheese Company will provide a range of cheeses to complement the wines.

The ‘Meet the Maker’ on October 26 will feature Howard Park’s Michael Kerrigan.

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TURN and Tender Steakhouse offers a free glass of soft drink or a cup of tea or coffee with every meal.

Starters include peri peri prawns, potato skins (with and handmade garlic mayonnaise aioli) and grilled Italian sausage.

Lunch specials include the TNT burger (200gm of 100 per cent beef burger chargrilled and topped with melted cheese and bacon), French lamb cutlets (marinated in oil, lemon and rosemary), and cajun chicken.

Vegetarians can help themselves from the salad bar featuring fresh salads, warm vegetarian dishes and fresh fruit.

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THE new Oyster Bar at Mead’s Mosman Bay is headed up by Jerry the Oyster Shucker, who readily prepares fresh oysters to order or take-away.

As a lunchtime special, Mead’s is offering a dozen Albany rock 0ysters for $15.

Other menu highlights include steamed Albany asparagus with parmesan crumbed zucchini and lime beurre blanc, cuttlefish from hell (seared with chilli, garlic and red capsicum), Carnarvon prawn tails with gnocchi and baby spinach (sauteed with garlic, cream and herbs), and Mead’s dhufish chowder with baby leek and lemon chives.

Desserts include raspberry mirror cake with berry compote and double cream, sticky pudding of date and macadamia with vanilla bean ice-cream and rhubarb brulee with apple and cinnamon ice-cream.

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