Menu Magazine 17

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I have noticed a few changes in the industry of late. Whole shelled crab is back on the menu and large pieces of vegetables as well. Read more

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I have noticed a few changes in the industry of late. Whole shelled crab is back on the menu and large pieces of vegetables as well. I know I said in the last issue that new cafés and restaurants just keep popping up all over the place, but they are. Having caught up with many of my colleagues over the past 12 months, this topic has created a bit of a stir with many varying opinions.

I, for one, believe that we need to slow things down a bit, and local government should introduce a cap on numbers of venues in various areas. I have heard that this has happened in the past here in Western australia and in other parts of the country too.

One type of venue that seems to be popping up more than usual is the quirky cafe such as a hairdresser/café, bookshop/café, laundromat/ café. Nicola also noticed this and has put pen to paper on pages 28-31.

What is fusion food? I think that many food styles have become confusing over the years. see what we found out on pages 40/41.

I was truly honoured to meet Heston Blumenthal last year. He was a really genuine guy who you could simply hang out with. see what he had to say to us on pages 66/67.

How hard is it to do a kitchen renovation? How do you define Craft Beer? Who invented the Pavlova? What can pregnant women eat when they go out? We have covered all these things in this issue, including fad diets, food foraging and how our farming industry is really working.

We also had an inside look at Wa’s signature dish, and the 5000 meals project.

Honoured to be the ambassador to the Beer & Beef Club Perth, I am also now the ambassador for Food Bank. I encourage everyone to donate their surplus canned or packaged food, organise a food drive or simply donate to this fantastic cause that helps 55,000 people, families and children that require food relief. For more info go to www.foodbankwa.org.au

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