Home' Scoop : Scoop 50 Summer 2009 Contents CHEF MOVES
As if Caversham House didn't have enough going
for it, the arrival of new chef Richard Taylor has
made the prospect of hosting an event at the Swan
Valley institute even more appetising.
After starting his cooking career 22 years ago at
the Ritz in London, Richard has amassed an enviable
CV full of fine dining appointments including iconic
Mayfair restaurants and cooking for the top brass
of many an international company. Not surprisingly,
Michelin stars and AA Rosettes feature throughout
Simplicity is his philosophy: buy the best ingre-
dients possible and use skill and creativity to show
them off rather than complicating things by adding
101 other ingredients.
141 Caversham Avenue, Caversham, (08) 9279 1167.
After wowing all and sundry as David Coomer's sous
at Star Anise and helping redefine Perth's standards
for tapas dining at Pata Negra with Kurt Sampson,
young Matt Stone will be putting his prodigious
talent to good use in the kitchen of new CBD
Taking its cues from designer Joost (say it
"YOAST" rather than "juiced") Bakker's original
Greenhouse in Melbourne -- although ours will be a
permanent green oasis in the concrete jungle of St
Georges Terrace rather than a temporary installa-
tion in Federation Square -- the space will combine
environmentally responsible construction with locally
sourced, organic food.
As the name suggests, green living is the driving
force behind Greenhouse but rather than preaching
to the masses, the plan is to inspire by demonstrat-
ing how seemingly small changes can make a big
difference. Two (green) thumbs up from me.
100 St Georges Terrace, Perth, greehouseperth.com.
Flying the flag for Australia this January at the One
World Culinary Competition in Chile are young
West Aussie chefs Shane Middleton and Cameron
Wetton, apprentices at Joondalup Resort’s Bistro 38
and winners of the 2009 Nestle Golden Chef 's Hat
Awards for Culinary Excellence.
Earning the duo their call-up for national serv-
ice was their classy three-course menu concoction
of Szechuan-spiced baby barramundi, stuffed slow-
roasted lamb back strap and chocolate fondant
pudding with the latter available on Bistro 38’s
dessert menu for diners to sample. Scoop wishes
the boys the best of luck in South America.
Bistro 38, Country Club Boulevard, Connolly.
(08) 9400 8866.
08 9448 5000 | THEBREAKWATER.COM.AU
HILLARYS BOAT HARBOUR
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