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Chef Interviews

Chef Interviews

Sophie Zalokar

16 November, 2014
Sophie Zalokar 2014_head shot

For me food has always been one of the most important cultural things that connect people to place. Aside from our spectacular forests, waterways, undulating pastures, orchards and coast; agriculture in the Southern Forests is its major strength and defining attribute. I couldn’t not include the stories of the growers in a book about the food of this region as their stories and their produce is where it all begins.…

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Chef Interviews

Alan Desouza

9 September, 2012
1907_AlanDesouza

1907 offers classic fine dining with a modern edge incorporated into its style. Housed in a 105 year old building which was originally a rag-trade factory. Committed to sustainable dining, our purchase of a farm estate in Toodyay called "The Range" enforces our philosophy – “Paddock to Plate”. All food is made from scratch on-site – from the bread at the start of the meal to the petit four and morsels at the end, resulting in a unique dining experience…

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Chef Interviews

Paul Macnish

7 July, 2012
paul macnish Cropped

Too many restaurants are closed on a Monday. This is no good if you’re a chef, but also the reason we generally have the night off. But to be a world-class city, top class restaurants can’t all close on the same night as that is just ludicrous.…

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Chef Interviews

Cassie Thompson

1 June, 2012
CassieThompson1

The best thing about the Perth food scene? Unique local produce and isolation (therefore individuality). I know it’s not food, but we produce some pretty amazing wine/spirits/beer etc and this helps the food scene. I see that both drive each other. …

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