Menu Magazine 21

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I really hope that you all enjoyed the first 10 years of Menu Magazine, as this issue we embark on the next 10 years. Times are changing, that’s for sure, as we say goodbye to some of our publishing friends. Read more

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I really hope that you all enjoyed the first 10 years of Menu Magazine, as this issue we embark on the next 10 years.

Times are changing, that’s for sure, as we say goodbye to some of our publishing friends. Print media, however, is still alive, as you keep buying the magazine, reading the magazine and writing to us. So thanks very much for that.

This issue we look take a look at romance, with stories on Beer and Romance, Coffee and Romance, Dating and Romantic Locations.

Harry tells us how our food should be plated and Jeremy tells us how our beer should be best presented.

Have you ever wondered what Sous Vide is? Well, Georgina tells us all about it. She also talks about juicing styles.

Are Packaged Meals getting better or are we all just a bit short on time?

Janus tells us about the world’s most dangerous foods.

I delve into the depths of Used By vs Best Before foods, take a look at the new Ronald McDonald House and have a chat with Pete Evans.

Thanks to Mayor Brad Pettitt from the City of Fremantle for acknowledging our 10 year anniversary with a Certificate of Appreciation.

And finally, I can announce that our second recipe book is here - including recipes from some of the venues that we have featured in our first 10 years of publishing Menu Magazine. Thanks to my daughter Jade who inspired me to do this book and to donate all the profits to Cystic Fibrosis. I love you Jade. You are what makes me get up in the morning and why I need to sleep at night.

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