Welcome to the 29th issue of Menu Magazine. Despite these unprecedented and challenging times, 2020 has presented some bright moments of innovation and inspiration that have propelled many of us forward. It would be impossible to publish this issue without acknowledging the strength and ingenuity of those in the hospitality industry. From the distillers who quite literally turned their hand to sanitiser - to so many cafes and restaurants that expanded their takeaway operations to feed their loyal and hungry clientele. Through it all, we somehow managed to pull together an issue celebrating Perth’s resilient hospitality industry. Some of Perth’s finest gourmet delis paid homage to cheese week. Our restaurant profiles spanned from our glorious south west all the way up to sunny Kalbarri, which features as this issue’s travel destination. We collaborated with some of our contributors from Issue 28 to find out how they coped in the midst of a pandemic – and some of their answers may surprise you. Our music section received a facelift with a feature about Perth’s live music related show called Reel Life. Meanwhile, we made good use of our time in lockdown and decided to cook up some of the recipes in the Books for Cooks section. With community support and patience, our hospitality industry will have the opportunity to rebuild and evolve in a post-COVID (hopefully) world. Bon appètit! Carmen Jenner.
From the publisher
Menu Magazine is a bi-annual publication, that provides the ultimate guide to wining and dining in Perth. Created by local food lovers and connoisseurs alike, Menu is created for those with a passion for fine dining and trying new things. Every issue, we write about restaurants, cafes, coffee, beer, wine and tell you what is happening in Perth’s world of food. We’ll also give you food reviews, product reviews, entertainment, competitions and much more. Don’t risk missing out this exciting publication.
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