Tourism Western Australia | September 2023 • 5 January 2024

Tourism and Hospitality Careers Guide

I was delighted to edit this comprehensive guide for people interested in getting into Western Australia's fabulous tourism and hospitality sector. It's filled with lots of great personal journeys, too.

RAC WA | 16 March 2021 • 8 October 2023

Southern Forests food tour

As dozens of eggs roll off a machine, Coleen is carefully inspecting them for cracks with an infra-red light, which makes the flaws in the shell easier to see. The chooks are moved around the property in their purpose-built trailers, going from one green pasture to the next, to keep them healthy. “It’s why we have such a good quality egg,” Charlie says. And why they’d never risk selling one with even a hairline crack that most of us would struggle to see.

Picture: William Heppem

West Weekend | 29 September 2016 • 14 October 2023

Second helpings

When things get a little hot under the collar in the kitchen, best mates Will Stewart and Steve Flood have a simple solution. “It’s time to put down the kitchen utensils, go have a beer and unwind,” Will says.

West Weekend | 3 November 2018 • 19 November 2023

Fantastic voyage

Growing up in the small fishing village of Rianxo in Galicia, Santiago Fernandez dreamed of travelling to far-off lands in search of adventure — although if young Santi had his way, it would have been sailing the high seas as a ship captain. Instead, the Spaniard ended p with his second choice.

West Weekend | 17 February 2018 • 21 February 2018

Making waves

They’re in the kitchen but these chefs are clearly out of their comfort zone. Seven women squished in together; some on stools, one standing, others propped on the bench, two sitting on the concrete floor. Photographer Frances Andrijich moves in and out of the huddle, adjusting a stray lock here, moving an ankle outward there, making sure her subjects are positioned just so.

Picture: Iain Gillespie

West Weekend | 21 April 2018 • 14 October 2023

Sweet spot

Paul Skinner had a dream. He had been hunting bargains at auction houses for years, buying equipment and storing it in friends’ garages, in the hope it might come true.

West Weekend | 26 October 2018 • 14 October 2023

Mere magic

Little Monica Fa’afiti would hang around her uncles as they lorded over the fire, hoping to score her favourite treat. “The uncles used to pick a ripe banana and then they’d wrap it in banana leaf and bake it, I loved that."

West Weekend | 12 November 2016 • 6 October 2023

Wild at heart

When Jed Gerrard noticed bottlebrush popping up all over the city, like any casual observer, he thought they looked nice. But unlike the casual observer, he was wondering how nice they would be to eat.

West Weekend | 28 November 2015 • 8 October 2023

Simply the best

You may not judge a book by its cover but I definitely judge a cookbook by the number of sticky notes I put inside it. Those colourful notes are like little flags I can whip out whenever culinary inspiration is low.

Picture: Iain Gillespie

West Weekend | 21 April 2018 • 6 October 2023

Open heart

His name is synonymous with success. A pioneering chef whose signature style is lauded around the world. A businessman with 38 restaurants and seven hotels — and counting — bearing his name. But Nobu Matsuhisa remembers a very different
time more than 30 years ago.

Ostro

West Weekend | 23 September 2017 • 8 October 2023

Labour of love

Haruki Nishimura is one lucky boy. Mum Julia Busuttil Nishimura is an Australian of Maltese heritage with a passion for Italian cooking while Dad Nori specialises in the cuisine of his native Japan. Of course being two, Haruki doesn’t truly appreciate the delights of his dinner table just yet.

Picture: Mark Chew

West Weekend | 14 April 2017 • 14 October 2023

Making magic

There’s something rather comforting in the knowledge that one of Australia’s most loved cooks also did her sneaky best to avoid a certain green vegetable.

West Weekend | 22 October 2016 • 14 October 2023

From the heart

John Lennon was right: Love is the answer. Ana Ros knows that for sure. “When one is loved, she can create better, there is more passion, more beautiful thoughts,” the Slovenian chef says. “Because of love we do nice things and because of love, sometimes we create catastrophes."