In Margaret River for vintage, David Pike looks at an ambitious project from a noted winemaker.
AS March draws to a close so too does the harvesting of white grapes in Margaret River. It is now up to the winemakers to craft the wines into bottled gold.
THE absence of a name or signage on a restaurant during the first two weeks of business may seem a little unusual but it has proved to be a talking point among Subiaco diners.
WHEN it comes to a dream job many of us would like to consider our true calling lies in gastronomy; spending all day doing something considered an extravagance – wine tasting, food critique … or ice cream connoisseur.
While reflecting on past sins during night shift at the winery David Pike contemplates the international successes of some of Western Australia’s wineries.
MATSURI Restaurant owner Yutaka Takeuchi has reopened his site at 900 Hay Street as a takeaway store and is evaluating other retail sites in the CBD for similar concepts.
With ideal conditions for the gathering of the white grape, David Pike, on duty for the 2003 vintage, turns his mind to his favourite white grape – the chardonnay.
PERTH hospitality guru David Weinman has been commissioned by The Marketing Pepper Board of Malaysia to promote Sarawak pepper across the globe. And what better place to start than in his home town, Perth?
The dawn is rising on another vintage and, as David Pike discovers, it could be a pretty good one.
IT has approached that time of the year when I get to see dawn on a daily basis.
Rain, while desperately needed in the pastoral and cropping regions of the eastern States is proving to be a huge headache for winemakers, as David Pike discovers.
The world’s appreciation of Western Australian wines is growing, and the efforts of Patrick Salord and other sommeliers is helping drive the success, as Julie-anne Sprague reports.
A recent tasting has left David Pike in awe of that naughty, unpredictable variety that is pinot noir. This wine has a nasty habit of performing inconsistently.
PINOR Noir is a very naughty grape variety because it very rarely behaves on cue.
Jerry Fraser can shuck oysters with the best of them and has built quite a reputation for himself in his short time in Perth, as Julie-anne Sprague reports.
