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Menu Magazine 32

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From the publisher

The start of this year would have to have been the most uncertain for so many. With lockdowns, isolations, close contacts, wearing of masks and other mandates it has been a nightmare for many businesses. As a result, this issue was a difficult one to put together. Alas here it is in all its glory.

One of the joys in putting this issue together was travelling to Cervantes. The iconic Lobster Shack is our cover feature and Carmen writes about all the other things you can do in Cervantes.

In our last issue we wrote about the price of coffee going up to an all-time high but in this issue, Sarah writes about coffee that is worth the extra dollar.

Our flamboyant beer writer Jeremy takes us on an Octoberfest journey and debates the future of wheat beer.

We take an indepth look at how the wine industry has been affected over the past two years.

Botanicals it seems are not just used for gin. Carmen discovers what other people are using it for

The quality of our fresh produce had been something to be desired of late. Why is that? Have our supply chains just become a mess?

Counter service seems to be becoming more and more common in cafes and restaurants. With staff shortages and wages going up, will this see the end of table service?

Sarah looks at why Australia has become the allergenic capital of the world.

It has been a tough year and many people are frustrated but please consider our hospitality workers who are understaffed and having to do things they a have never done before. How does a 16-year-old tell a 50 year old to wear a mask or refuse service when they cannot show a proof of vaccination. We delve a bit deeper into this on pages 40 and 41.

Gail takes us on a magical journey and transformation of some of WA most historical buildings into amazing new venues.

Curtis Stone talks to us about his relationship with Coles, living abroad and still being able to make a meat pie for his family.


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Your subscription will begin with the next available issue and in most cases, your magazine will be in your hands before it goes on sale in the shops! Due to publishing cycles and potential delays with Australia Post, please allow up to 2-5 weeks for your first delivery to arrive.

Menu Magazine 32 is published by Eyers Rocket, who handle delivery and stipulate the lead time shown above. Explore more titles from this publisher here.

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