Touch of Spagnolo at Belgian bar

ALAN Spagnolo has been appointed as the head chef of Australian Leisure and Hospitality Group’s Belgium Beer Cafe. Alan trained at Matilda Bay and has worked under Ivan Mather at the Oriel Cafe and was the head chef at the Left Bank for four and a half years.

His most recent venture was opening a small cafe outlet in Como, The Pie Emporium, in which he still has an interest.

Included in the renovation of the former City Hotel is a brand new, re-fitted kitchen that Alan is quite keen to head into with a new cooking team.

Alan is currently recruiting for chef de partie and apprentice chefs to help cook up the Belgian style menu that he is currently working on.

The Belgium Beer Cafe will have a soft opening on October 5.

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A new Japanese restaurant is to open on the corner of Barrack and Wellington streets in Perth. The site was previously the Blue Star Café, but serious renovations are under way to transform it into something with more zen.

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Skydive Express has won a lucrative special facility licence from the director of Liquor Licences.

But anyone thinking this will alleviate the nerves before the big jump can forget it. You are not allowed to drink before you jump out of a plane.

Skydive Express manager John Seaman says while he understood securing special facility licences was tough at the moment, it is the perfect licence for the Skydive Express operations at York.

“We’re not trying to open a nightclub or something funky. It’s perfect for what we do because it’s ancillary to our product,” John says.

“We can serve alcohol after the jump as a celebratory drink.”

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Who says chefs don’t stick around with the one employer to climb the status ladder? Maurice Cheuk was recently appointed as Gershwin’s chef de cuisine at the Hyatt’s Gershwin’s Restaurant.

Maurice joined Hyatt Regency Perth as an apprentice chef in 1991 and gradually moved through the ranks to serve as a sous chef until his more recent promotion.

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The C Restaurant has always been serious about oysters but has turned up the heat, or should I say water, by bringing in a custom-made oyster bath.

General manager Patrick Shaw says the machine, which cost between $8,000 and $10,000, keeps the oysters fresh.

“It’s a refrigerated tank that sprays water over the oysters from above and it keeps them alive, you can see them opening and shutting,” Patrick says.

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