Welcome to the August edition of House Favourites—our monthly round-up of what’s catching our attention, fuelling our cravings, and getting us through the last stretch of winter.
From the snacks we can’t stop thinking about to the gear and getaways we’re recommending to friends, here’s what the WAGFG team is loving right now.
Tessa Gallagher, Managing Director
The Little Posy Co
Helen from The Little Posy Co has been delivering joy across Perth for over a decade—one beautifully curated, sustainable bouquet at a time. She never stops refining the details, and her commitment to quality and creativity is something I deeply admire. A total powerhouse.
Care and Feeding by Laurie Woolever
Funny, moving and wildly insightful, this memoir traces Laurie Woolever’s path from small-town life to the upper echelons of food media, shaped (and shadowed) by two of the industry’s biggest personalities. Sharp, unflinching and beautifully written.
The Bali Food Scene
Oh. My. Lord. I just returned from Bali and the dining scene was next level. My fave eats? Mei Mei, Shelter, Yuki, Mason, Gigi Sesu, UNIBOWL, Bar Vera and Baro Bakery. It was worth every cent of the airfare.
The Banksia Tavern’s Beef Rendang Pie
The grass-fed Blackwood Valley beef rendang pie from The Banksia Tavern absolutely blew my mind. But when Laura Koentjoro Harding, WAGFG’s Young Chef of the Year, is behind the pass, excellence is the baseline.
Unrivalled Stone Coffee Tables
Are these not the most beautiful coffee tables you’ve ever seen? Sculptural, timeless and quietly dramatic, Unrivalled Stone has me questioning every piece of furniture in my house.
Max Brearley, Guide Editor
Farmers’ Bounty at Hearth
It seems to be the season of great collaborations. I’m looking forward to seeing our former young chef of the year, Brian Cole, work with his counterpart Chef Katsuhito Inoue (of Chef’s Table at The Ritz-Carlton, Kyoto) over two special dinners this August.
Fish Finger Sandwich at Banksia Tavern
And then there’s our current young chef of the year, Laura Koentjoro Harding. I love a clever twist on something I know so well. This feels Busso-appropriate in its old-school vibes brought up to date—WA line caught fish, a potato brioche bun and (perhaps the secret weapon) sauce gribiche. And let’s not forget the hand cut chips.
+81 Cowaramup
I still know them as the boys from Bella Napoli, but their food truck days are over, first opening Sons of Naples in Margs and now +81 in Cowaramup. This smaller sibling is slinging pizza, yes, but also great coffee, bread and pastries. The prosciutto filled focaccia is firmly on my lunch stop radar.
Floppet from Dormilona
It might be winter, but why shouldn’t you crack a new release pet nat from Dormilona? Especially when it’s Tempranillo and Shiraz from their Yungarra vineyard. Best served chilled with a side of Netflix’s most bingeable.
Too Much on Netflix
I’m not really the demographic for Lena Dunham’s new series, but I devoured it in a weekend all the same. A stellar cast, and even more stellar script, with the added sugar (for me) of spotting London locations. Puts me in a mind to rewatch Girls.
Anna Franklyn, Managing Editor
The Halloumi and Hot Chip Roll at Bark, Subiaco
In a past life—when I worked just down the road—I ate this roll weekly. It’s listed as a wrap, but if you’re gluten-free, they’ll happily swap it for a very good GF bun. Crispy chips, salty halloumi, and a generous slathering of hummus—it’s the kind of lunch you’ll crave year-round.
The Empress by XO Tea
I drink four or five cups of tea most days, so trust me when I say this Earl Grey is a good one. XO uses real bergamot oil (not flavouring, like most brands) and cornflowers for a brew that’s not too floral. It’s great black, but I like to brew it long, strong, and finished with a good splash of milk.
Samson’s Paddock Spicy Local Mushrooms
I ended up in the (heated) courtyard at Samson’s Paddock recently, sipping margaritas and in need of a snack. The truffle chips were addictive, but it’s the perfectly spicy local mushrooms—with mushrooms from The Mushroom Guys—I can’t stop thinking about.
The Dirt x Gentle Habits Collab
I’ve long loved both brands, so when I saw you could get laundry detergent that smells like Gentle Habits’ Byron Bay incense—and incense that smells like Dirt’s advanced wash—I didn’t hesitate to buy both. No regrets.
Solidteknics Frypan
You know you’ve hit a certain stage in life when your top picks include a frypan and laundry detergent—but here we are. I finally invested in a Solidteknics pan and I’m sold. Aussie made, works on all heat sources (even campfires), and built to last.
Abbie Kinsella, Content and Partnerships Executive
Perth’s Pie Scene
I’ll always love a classic country bakery pie, but Perth’s pie game is seriously stepping up. Blaze Young’s pies—the cauliflower pie at Nieuw Ruin and the bone marrow pie at Edward & Ida’s—set a very high bar. And Angelwood Pies in Leederville entered the mix earlier this year with a Keralan snapper curry pie that’s easily one of the best things I’ve eaten in 2025.
Olio Bello
Olio Bello has long been a favourite of mine, ever since my gran used to take me there as a kid. A recent Cabin Fever glamping stay was a reminder that it still holds up: organic olive oils made on site, a produce‑driven menu from ex‑La Scarpetta owner Andrea D’ambrosio, and their Parmesan olive oil—a secret weapon for finishing pastas.
Threecoins & Sons.
Whenever I book a table at Threecoins, I start counting down to my reservation date. Red walls, paper-topped tables and the warmest Italian hospitality from Katia and Frank Trequattrini. Must orders? The semolina calamari, a pinsa (potato, sweet onion and sausage is my pick), the paccheri with ossobuco ragu and the oven-baked Skull Island Prawns in Campari sauce. And always, always leave room for their tiramisu.
Cocktail Game at Nextdoor
Nextdoor’s steak game is seriously impressive, but bar manager Charlie Coates is quietly raising the bar behind the scenes with cocktails that are next level. Take the Blood & Bone, where wagyu tallow, black garlic, blood plum and fire‑charred bones are sous vide with scotch to create their own wagyu scotch, which is mixed with housemade bone distillate, blood plum syrup, burnt caramel syrup and black garlic vinegar to create a silky, savoury drink. And as a Negroni fan, their version with macadamia and beeswax liqueur is one of the smoothest you’ll find in Perth.
The Shime Saba at Hiyori
Mackerel has never really been my thing—usually too oily and pungent—but the shime saba at new Japanese spot Hiyori blew me away. Cured and served with a bright, punchy negi‑shoga sauce (kind of like a salsa), it’s a clean and fresh dish that is full of flavour.
