Home' Scoop : Scoop 52 Winter 2010 Contents scoop WINTER 2010 161
IN THIS ISSUE: RESTAURANT NEWS 158 REVIEWS 168 CHEF PROFILE: MUNEKI
SONG 174 FOOD AND WINE NEWS 180 CHOCOLATE OBSESSIONS 186 CREATIVE
CAPSICUM 190 CAMBRAY SHEEPS CHEESE 192 WELL BREAD 196 WINE TASTING 202
TASTE THE BEST WA HAS TO OFFER
You know the feeling. It s cold and
wet outside and it s getting dark.
Inside, the heater is on and it s nice
and warm. It can be very hard to
drag yourself out in winter.
But if ever there was a season for eating -- and
eating very well -- it is winter. With heavenly smells
of braising casseroles, warming soups and roasting
vegetables to lure you in, there is nothing quite like
a good hot meal in a fine restaurant to help you ward
off those winter chills.
This edition, Scoop brings you a wealth of winter
dining suggestions. As our food and wine writer
Max Veehuyzen discovers, many foodies are now
eschewing fancy cooking styles and making a return
to simply showcasing fine produce and the freshest
ingredients. Simply delicious.
Our reviewer Marina Fiore has also come back
from testing a host of Perth cafes and restaurants to
bring you some recommentaions for truly delicious
dining experiences this season.
She was particularly impressed with new Nedlands
restaurant Itsara (pictured left) which complements its
tasty Thai food with gorgeous warm and welcoming
decor -- check out the stunning agate bar.
And talking about decor, stylish restaurant Nine
Fine Foods is featured in Bron Sibree s profile of
Japanese maestro Muneki Song, a talented chef who is
truly expanding our eating horizons.
But if staying in and cooking is what you d really
like to do, our food and wine section includes a host
of great suppliers and producers -- of beef, goat and
rabbit -- as well as a range of unusual vegetables to
try... or try to grow yourself.
And, as always we can certainly recommend a fine
wine or two to go with that. -- Danielle Benda
eating out « eating in « wine « chefs « in season
PICTURE Craig Kinder
Perth's dining scene is just getting better and better and
there is no better time to sample what's on offer than winter.
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