Menu Magazine 11

Menu Magazine 11 cover
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This issue we went to Zimbabwe and checked out same of the fantastic restaurants still running there. Read more

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From the publisher

This issue we went to Zimbabwe and checked out same of the fantastic restaurants still running there. We feature Menu Magazine’s first recipe book, which boasts some of W.A’s best chefs and restaurants between its pages.

We also got some professional help in learning how to use chopsticks properly, and look at some of the culture and tradition behind these humble eating utensils.

Neil Perry tells us about his rise from waiter to one of Australia’s leading Chefs, and we took a look at some weird and wonderful uses for beer. Beer shampoo, anyone?
We also have reviews of some of Perth’s best venues and much more, so don’t miss out!

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12-21

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This is published 2 times per year, please allow up to 12-21 weeks for your first delivery. Your subscription will begin with the next available issue.

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