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A preview of Mandurah Crab Festival

On the weekend of 18-19 March, the City of Mandurah is coming alive. Yes, Mandurah Crab Festival is back again for it’s 19th year running and it’s bigger than ever. With over 120,000 attendees last year, this is officially…

The Standard

New year, new menu at The Standard

It’s new menu time at one of my fave joints in Perth: The Standard. I’ve given them lots of love here on my blog and in social, and with good reason. The food is amazing, the venue is perfect…

Taylor's Wines

Taking the temperature challenge with Taylors Wines

Summer days. They’re such a beautiful time to while away the hours with friends, food and of course some Australian wines. Recently my girls and I came together to celebrate one of the group’s birthday (yes – feast time!)…

MOP

MOP: donuts made on premises

Finding time with my partner Jeremy isn’t as easy as it might seem to be. Sure, we own a house and live together, raise our little puppy (who’s not really a puppy anymore) Hugo together, but our conflicting work…

Modern Eatery

The Modern Eatery: a modern favourite

When it comes to modern Japanese fare in Perth, one venue has it covered beyond just their name. Small plates, torched sashimi and the waft of heady aromas. The Modern Eatery first opened in Fremantle, then extended to Mount…

The Hummus Club

Middle eastern fare at The Hummus Club

When it comes to middle eastern food, The Hummus Club have been a massive source of education for me. From first trying their food at Mt Hawthorn Markets, to getting to know owners Kait and Ziad Zammar over the…

Lulu La Delizia

A celebration of pasta at Lulu La Delizia

Anticipation can be a delightful and a dangerous thing. For me, the anticipation of trying Chef Joel Valvasori-Pereza’s new venue in Subiaco, Lulu La Delizia (named after his nonna), was one that seemed to build more and more by the…

Meat Candy

Juicy birds and smoked goods at Meat Candy

Opening last year, Meat Candy brought to Perth Nashville-style fried chicken – and aimed to fill a void the market was calling out for. After heading up the kitchen at Cantina 663 and The Old Crow, Chef Ben Atkinson…