Food & wine

Young chef sticks to his guns

25/Nov/2008

Above: Maria Capone with her son, Damian, an ‘unashamedly unqualified chef with an arts degree’ and ‘a passion for modern, innovative cuisine’. Left: Damian’s loin of spring lamb spiked with vanilla and three textures of carrots. <I>Pictures: Andrew Ritchie </I>ww.communitypix.com.au d297219

OPENING a restaurant in a competitive market is certainly a daunting task.|And being hit with a biting review not long after launching can potentially make it an uphill battle. more »

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Ratings right on the money

19/Nov/2008

The success of the Cullen family, including senior winemaker Vanya, in producing fine cabernets has been recognised by James Halliday’s latest Top 100 list.

NO MATTER what field you’re in, the evaluation of results or key performance indicators will aid your relevance to the field. more »

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Bringing us the flavour of Asia

18/Nov/2008

The world is his oyster... chef Ralf Vogt. <I>Picture: Justin Benson-Cooper </I> www.communitypix.com.au d297202

RALF Vogt is finding it hard to contain his excitement. The German-born kitchen maestro started in his new role as executive chef at Burswood Entertainment Complex just weeks ago, but he hasn’t wasted any time in familiarising himself with our abunda more »

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Flavours of the Orient

06/Nov/2008

Creating culinary delights is a family affair for Leah Clarke, the 23-year-old head chef and co-owner of Subiaco’s Meeka, pictured with Ben and Faye Clarke.

LEAH Clarke’s relatively young age defies her wealth of experience in the local food industry. The 23-year-old is head chef at Subiaco’s Meeka, but this isn’t her first time running a busy kitchen. more »

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US tastes good

30/Oct/2008

Kapur puts together modern and traditional US recipes for his dishes. www.communitypix.com.au d285013

IT IS a long way from growing up on a hobby farm in the north of England to running the kitchen at Deville’s Pad, but new head chef Desh Kapur is relishing the role. more »

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Barbecue season is back

25/Oct/2008

WITH the advent of glorious spring weather, it is time to start using barbecues. The barbecue has come a long way since the days when all you needed was an open flame and a hot plate or grill. more »

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George hits the town

23/Oct/2008

LONG gone are the days when the Perth CBD was akin to an epicurean wasteland. more »

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The almost perfect wine

17/Oct/2008

Clarendon Hills proprietor and winemaker Roman Bratasiuk.

ON ANALYSING the ratings of the American Wine Spectator and Robert Parker’s Wine Advocate, two of the world’s most influential wine magazines, on South Australia’s specialist old-vine shiraz producer Clarendon Hills, and comparing these more »

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Here’s to a good cause

11/Oct/2008

Pierro Wines owner and winemaker Mike Peterkin... hundreds of cases of premium wines donated to Hope for Children’s Ethiopian work.

IF YOU want to buy a premium Margaret River red at a bargain price, read on because I’ve found one. more »

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Chef’s secrets to pizza perfection

07/Oct/2008

Champion pizza chef Theo Kalogeracos. <I> Picture: Matthew Poon</I> www.communitypix.com.au d258998d

THEO Kalogeracos’ story is typical of that of most children of migrant parents. It is one built on a strong work ethic and dedication to a craft – in this case, baking and pizza making. more »

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