House Favourites: What We’re Eating, Drinking, Booking and Buying This September

We’re back with the September edition of House Favourites—our monthly round-up of what the WAGFG team is eating, drinking, booking, and buying.

Spring is in the air—despite the bone-chilling end to winter—and with it comes a shift in mood: lighter food, fresher flavours, and a renewed appetite for getting out and about.

From standout dishes and seasonal snacks to new openings, new chefs and the gear we’re recommending to friends—these are the things currently making our days better.

Georgia Moore, Editor in Chief

North St Store 

The food here is like a real-life version of a Women’s Weekly cookbook; the constant rotation of wholesome dinner options from lamb shanks and Heritage breed Black Berkshire pork belly filled, rolled and tied with rosemary, garlic, fennel seed and chilli, to the occasional random pivot to dishes like okonomiyaki—this is ‘takeaway’ on a whole new level.

Vedic Meditation 

I’ve been meditating on and off for years, and the technique I love is Vedic meditation; it’s a simple, natural practice that uses a personalised mantra to quiet the mind and promote deep rest. Practiced for 20 minutes twice a day, it helps reduce stress, anxiety, and fatigue by calming the nervous system and improving overall mental clarity.

The Dessert Menu at Sandalford Winery

I was beyond impressed by Sandalford Winery during a recent visit; Executive Chef Alan Spagnolo is running a tight ship in a beautiful setting with remarkable quality coming out of the high-volume kitchen. I don’t have a huge sweet tooth, but the dessert menu by Pastry Chef Roxanne Tan is undeniably one of the State’s best. The leatherwood honey cheesecake with Davidson plum, macadamia crunch and chèvre gelato is a hit. The tonka bean mousse with burnt orange, crème fraîche gelato, and Valrhona dark chocolate is equally good. With the Spring menu approaching, I’m looking forward to seeing what Spagnolo will unveil next.

Sofra—The Cookbook 

The cookbook Sofra—a Lebanese term for a shared feast—serves as a heartfelt tribute to Lebanon, told through the eyes of a mother and daughter based in Sydney. Sofra offers a window into the warmth of traditional Lebanese hospitality, showcasing simple, soulful, and approachable dishes made for sharing. From hand-rolled Warak Enab (vine leaves) to charcoal-grilled Kafta skewers, the recipes celebrate the communal essence of Lebanese dining.

Our Place Wonder Oven Air Fryer 

I have every appliance known to man, but the main one we use at home is our air fryer. I’ve just discovered the Our Place Wonder Oven, which takes air fryers to a whole new level. It’s a super cute, non-toxic 6-in-1 appliance (air-fry, bake, roast, grill, reheat, toast) and uses steam-infusion technology to deliver crispy exteriors and moist interiors. It preheats faster and cooks quicker than conventional ovens, helping me get dinner on the table in record time. 

Tessa Gallagher, Managing Director

Cantina di Lulu La Delizia

I finally made it to the Cantina offshoot of Lulu La Delizia, and will be taking steps shortly to address my obsession with the small but mighty menu. Faced with a choice between the mortadella or the gabagool (a nod to the Soprano’s faithful), I did what any normal person would do: stayed a while, ordered both, and a little more wine. 

Secret Sauce, Rosheen Kaul

Rosheen Kaul’s new book Secret Sauce is out on September 2nd. I’ve had a copy of it for some time, which is one of the (many) perks/joys of my job. As the name suggests it’s a way to supercharge your kitchen game when it comes to sauces, dressings and butters. A must buy for lovers of flavour bombs and culinary one-upmanship

FOUND.SUPER Hazy Pale Ale

I swear I’m not tipping FOUND. Super because head brewer Will Irving told me that he wished I‘d get back to writing about beer. This signature brew from the growing name in WA brewing is emblematic of the quality from this operation and the people behind it. Irving and his longtime partner in crime, Steve Finney, were part of the reason Australia loved the likes of Hop Hog back in their Feral days. 

Between Meals

It’d be too vain to say I was enjoying reading my own newsletter, Between Meals, but I’m certainly enjoying writing it. A lot of the output is from travels and conversations outside of WA, like the eel sandwich at Soho institution Quo Vadis, or upcoming conversations with Brian McGinn (a showrunner on Chef’s Table) and Douglas McMaster (the zero waste chef behind Silo in London). Sorry (not sorry) for the blatant self-promotion.

Andy Hearnden on The Imperfects Podcast

If there’s one thing you get from even a few minutes in Andy Hearnden (AKA Cooks) company, it’s the no-bullshit vibe and that he’s a chefs chef. So, his honest and particularly raw episode of The Imperfects podcast where he dives into dealing with addiction, is both unsurprising but also powerful in who it will reach. Anything that further normalises men (in particular) talking about these things is a good thing in my book.

Anna Franklyn, Managing Editor

The Wagin Duck at Hearth

Duck isn’t something I usually choose, but at a recent dinner at Hearth it was part of the set menu—and thank god. Of the seven courses, this dry-aged Wagin duck was the highlight. It takes days to prepare, and you can taste every bit of that time and care.

Tyler, The Creator at RAC Arena

Spring is in the air, and I’m marking the occasion with a night out at Tyler, The Creator’s CHROMAKOPIA tour. A cocktail at The Royal to set the tone, then a short stroll over to RAC Arena for big beats and a crowd ready to scream every word. Exactly the energy I want heading into the warmer months. There are still tickets to both shows on 4 and 5 September if you want to join in on the fun.

Wards Central Dining Roast

There’s nothing quite like a Sunday roast, and the one at Wards hits all the right notes. Generous, flavour-packed, and served with all the trimmings. It’s everything you want in a roast dinner—and then some.

Scallops at Si Paradiso

Larissa Gonçalves and Ben Ing are the new dynamic duo at Si Paradiso, and I was beyond impressed on my most recent visit. I couldn’t fault a single dish, but the scallops are the ones I’m still thinking about three weeks later. Served in a foamy lobster bisque (that I drank straight from the shell), they absolutely melt in your mouth.

Sidepiece in Swanbourne

Sidepiece has opened in Swanbourne, and if I wasn’t gluten-free, I’d be ordering the honey-toasted croissant loaf with caramelised white chocolate and miso pecan butter on repeat. Instead, I’ll be making the most of the granola—a rare treat for a coeliac who usually has to skip the oat-laden versions on most menus—and the Mont Blanc coffee topped with vanilla cream.

Abbie Kinsella, Content and Partnerships Executive

North 54 

Bac and his team at North 54 are turning Perth’s already strong bahn mi scene on its head with fresh, fun energy. Overwhelmed because everything on the menu looks so good? Go for the lamb Xiu Mai meatball banh mi—a playful take on the classic pork meatball banh mi, with chicken pate, cumin labneh, and a bright mint gremolata.

Charred leeks at Si Paradiso

After interviewing Si Paradiso’s new young gun at the helm, Larissa Goncalves, I was so excited to try their new menu, where she’s keeping the Italian game strong while weaving in hints of her Brazilian roots. The charred leeks are a perfect example and a must-order. They’re perfectly charred, sitting on a puree of parsley and heart-of-palm—a Brazilian ingredient close to Larissa’s heart.

Spicy Beef Brisket Noodles at Spice Master Noodle House

I took a leaf out of our Where Chefs Eat for Under $30 Guide this month and ventured to Spice Master Noodle House in Northbridge. Chris Caravella was right—the spicy beef brisket noodles have to be one of the best cheap eats in Perth, with a big bowl coming in under $20. Tender chunks of beef brisket swim with housemade noodles in a spicy, aromatic Northern Chinese broth packed with flavour.

Cheesymite Scroll at Miller + Baker 

Miller + Baker knows exactly how a Vegemite scroll should be. Forget the flaky ones—this one’s soft, pillowy, and packed with Vegemite on the inner layers, topped with melty cheese. The best part? Working your way to the centre, where all that cheesy, salty goodness really comes together. The poppyseed outside is the finishing touch that really sets it apart.

Saffron Spaghettini with Shark Bay Venus clams at Lulu La Delizia 

There are plenty of reasons to book into Lulu’s just for the menu staples—nonna’s meatballs, the bread with sugo, the orecchiette—but this pasta special is one to watch. It comes and goes, so if you see it pop up on their socials, take it as your cue to book (as if you needed an excuse). The bright green sauce with spigarello, white wine and chilli is so good you’ll want to drink it.