Menu Magazine 31

From the publisher

This has been a fun issue to put together.

We have featured Restaurant & Catering Associations Chef of The Year “Caleb Azuka” on the cover and followed up with an array of new venues for you to explore including a couple at the recently refurbished Karrinyup Shopping Centre, and winners of recent hospitality awards.

Carmen and I judged a burger competition for LITT Burger of Origin and stumbled across some amazing stories of success and technical advancements this issue including a local guy who has over a million YouTube subscribers for his cooking show, an app to compete against the likes of Facebook and we enter the age of robots that may be serving you food and drinks sooner than you think.

My daughter discovered bubble tea and it seems lots of other people have too so I have taken a look at how it is made, where it comes from and where you can get it with a big thanks to Jade.

We are concerned that the coffee industry may be left hamstrung due to frosting in Brazil and a war in Columbia. Our deepest fear may be realised, and prices could go up. We got the amazing Gail Williams to investigate this as well as the history of the humble pie to vale the recently departed Villi of Villi’s Family Bakery.

Jeremy takes us through the hazy IPA boom that is currently hitting Australia. I wonder what beer will be next? I thought with Feral turning 30 next year they may re-release Feral White but I am told wheat beers are not that popular these days. Prove me wrong.

Sarah delves into the phenonium of Shipping Container bars and cafes, how to survive Dry July and looks at the benefits of Sourdough on gut health.

I have been concerned about the future of the hospitality industry, so I went to see what our high schools are doing to educate and develop its future. I also had a sneaky chat with Matt Preston about his new book and his journey so far.