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Menu Magazine 33

Menu Magazine 33 cover

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From the publisher

Change is here. It is inevitable but never has it been as rapid as now since COVID.

The landscape is changing, buildings are getting a fresh new look, new buildings and roads are popping up, people are changing careers, new careers have been birthed and life goes on.

We are still dealing with uncertainty, staff shortages and the cost of living going up, yet people are still wining, dining, and chasing their morning coffee.

This issue we have tried to consolidate and look at what is here now and see if it will be here tomorrow. Sour Beers is a great example of this. Many thought it wouldn’t last but it keeps getting more and more popular, so Jeremy gives us an insight.

Breweries have been collaborating on projects for some time now. It’s fun, different and maybe why our beers are so good. Jeremy investigates this too.

Have you ever wondered why every time you buy a Riesling it tastes different? Some are sweet, some are dry, and it gets confusing. We discovered a guide on how to purchase Riesling at The Re-Store and Andrea investigated.

Scott joined in the judging of The Sausage King competition to see who WA’s best butcher is and we also did our own reader poll.

We are discovering many more ways on how we can use hemp in our food and beverages. We look at some of the more unusual things it is being used in with Sarah.

Our fishing industry is an important part of our eco system as well as our economy. Sarah discovers just how interesting the WA Rock Lobster industry is.

On my journeys I deal with chefs all the time and get to see some of the amazing equipment they have at their disposal. I find it interesting that much of the equipment is used for just a fraction of what it can be used for. I took a closer look at the Combi Oven in particular.

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