Could this be one of the city’s best-kept-secret cooks? His bold,confident,unique cooking suggests his is a name to watch closely.
As this underground tavern enters its second decade,its triple-threat blend remains as reassuring (and welcome) as ever.
A community eatery reviving a much-loved location over winter has well-priced coastal Mediterranean dishes – and chefs trained in an influential Perth dining room.
Bird is the word as this newcomer provides the pleasures (and pain) of spicy Nashville-style fried chicken,not to mention on-theme Southern American drinks.
Assemble some friends and clear a weekend morning:one of the world’s great brunching rituals awaits.
Bhutanese yellow rice and butter tea for breakfast,noodle soups in savoury beefy broth,momos in spicy,creamy gravy – affordable food to enjoy on the run.
Yes there will be a queue on weekends,but the quality of chef Alvin Ooi’s cooking is worth waiting for.
All killer,no filler:glorious hand-pressed pies are coming to the Margaret River township – now that the necessary equipment has cleared customs.
The second hat has been awarded to a WA restaurant! This one has a deep focus on local ingredients,a thrilling drinks program – and one of 2024’s most extraordinary desserts.
Long table dinners,intimate cooking classes,boozy brunches … there are opportunities galore to explore WA’s food bowl here. Not to mention plenty of star power.
Don’t be put off by the lunchtime queues:the line moves fast and the slippery,chewy wheat noodles evoke memories of Japanese tradition and modernity.