House Favourites: What We’re Eating, Drinking, Booking and Buying this August

Georgia Moore, Editor in Chief, WAGFG

Gather, by Eddie Bulatao

The most hotly anticipated food book of 2026, for me at least, is Gather by Eddie Bulatao, with Gerry Matera and Vivienne Hansen, and photography from one of my favourites, Craig Kinder. Bulatao has spent years foraging bush tucker with Aboriginal Elders, and it shows in dishes like wattleseed brisket and quandong jam. As Kinder himself puts it: “It became obvious early on in the cookbook shoot that I was in the company of a genius. I get very excited when given the opportunity to photograph art on a plate, combined with being given total creative freedom from the publisher. This book is absolutely stunning on many levels.” Pre-order here and stay tuned for our upcoming Q&A with Bulatao.

Tasmanian Good Food Guide, launching in six weeks

In six weeks we launch the Tasmanian Good Food Guide. This is a new market for us, and one we intend to enter properly, representing the producers, floor talent, visionary owners and cooks who have gone under-recognised for too long, and celebrating a food and produce culture that deserves far wider attention than it has had. It also marks the beginning of something larger, a relationship between Tasmania and Western Australia built through two independent, paywall free guides working toward the same idea of good food done honestly and an intent to drive real commercial outcomes for small business owners. You can sign up for the TGFG newsletter here. Follow us here. 

Glavocich Produce Boxes 

This is a second generation family farm in Wattleup, run by Paul Glavocich, his wife Crystal, and Paul’s parents, on land his father, also Paul, first bought back in 1986 when there was nothing on it but bare ground. Paul spent years turning the block into a working market garden, setting up the irrigation and infrastructure largely on his own. What lands on your doorstep now through the Farmer’s Choice Produce Boxes is the result of that work, and the family’s own conviction that healthy food makes healthy people. Their boxes arrive like a sprightly negotiation between what is in season and what you didn’t know you needed, and there is comfort in knowing exactly which paddock it came from.

 

All The Secrets Are Buried Between the Oceans and the Mountains

Make make time for Stormie Mills’ ‘All the Secrets Are Buried Between the Oceans and the Mountains’ at AGWA, his first solo exhibition at an Australian state gallery after four decades helping move street art from the underground into the gallery, anchored by two 12 metre paintings in his signature black, white, grey and silver. My generation grew up with Stormie as an inspiration, and it’s a genuine thrill to see him with a state gallery show and also to take our kids along to experience it through their eyes.

Perth’s Italian Table, Right Now

I’m in the midst of compiling the Italian dishes in Perth you need to be eating right now. A few are worth heading to this week, ahead of the full list. Start with the Abruzzo style carciofi ripieni at Coccodrillo Pizza e Vino. Owner Nino La Verghetta speaks of Niko Romito, a fellow son of Abruzzo, as his favourite chef, and the stuffed artichokes on the menu carry that lineage through in every bite. “Growing up in Vasto, Abruzzo, my father was a farmer. Every season, the very first artichokes he picked were always saved for our family. As a kid I didn’t like them, but very soon they became my favourite dish, stuffed with bread, eggs and cheese, Vastese style. Those memories are something I’ll always carry with me. Today, our carciofi ripieni is made with the same respect for tradition, family, and simple, honest ingredients. Every bite brings me back home.” 

Then head to Inglewood, where I continue to be blown away by the creativity of Francesco Trequattrini at Three Coins. His agnolotti filled with braised duck à l’orange arrives with jus, a scatter of pickled radicchio and candied kumquat. I genuinely get excited every time Trequattrini posts a new dish on his socials, his food is just beautiful and so fun. I loved interviewing Frank for the latest episode of our Paper, Scissors, Stock podcast.

 

Max Brearley, Guide Editor, WAGFG

Telegram Coffee, State Buildings

After 12 years, living in the South West, I now find myself back in Perth full-time and sliding into city living with ease. I’ve always loved the way that Luke Arnold and his team at Telegram have created a feeling of community in the heart of the city. It’s been a favourite for caffeination since it opened over a decade ago but finding out that they do a refill on their excellent batch offering has kept me well oiled.

Lalla Rookh Wine Store

There is a feeling of circularity coming back to a bar that I loved when I last lived in Perth. The small plates are the able supporting act here, but the wine list is the main event. There’s a movement that tells us that we should drink Australian. I agree with this, but I also think that we should drink quality wine from elsewhere, and we shouldn’t be parochial to the point of being closed minded. They may hate the term, but it’s great to see veteran hospo talent like owners Jeremy Prus and Patrick Ryan out front, pushing a list that could come with a passport.

Kings Park and Botanical Gardens

Whether it’s a desire to hit my step count or that I’m in my botanical era, I’m drawn to Kings Park. You may or may not know that it’s one of the largest urban parks in the world, the Western Australian Botanic Garden which is just part of it, is 44-acres and home to over 2000 species of flora. Perfect morning walk with podcast territory.

Fridays Child at Lawson Flats

I’ve seen a lot of private clubs over the years that revel in their exclusivity. One of the things that I love about Lawson Flats is their willingness to throw open the doors to non-members. You’ll want to RSVP for Friday Child, a monthly residency from Mitchell J Benson and Matthew R Thomas plus special guests. It’s “musical curation shaped by instinct rather than instruction.”

Yarri at Crown Perth

I may now officially be a Perth resident, but a part of me will always be invested in the South West, the talent there in kitchens, behind bars, in wineries and out in the field. So, even if it’s just for a short time it’s great to see Yarri pop up in the old Guillaume space at Crown. Another kitchen veteran (who you’ll also often find in Yarri’s own market garden), Aaron Carr is one of our most enduring talents, and it’s good to see his reach expanding to the city, even if it’s just until September 5th.

 

Sophie Gargett, Reviewer, WAGFG

Tony, Anthony Bourdain Biopic

I’m yet to see this month’s newly released Anthony Bourdian biopic’ Tony’ and am hearing mixed reviews, some making me concerned that the man himself may respond to it with his trademark disdain. In fear of it being a myopic portrayal of this complex character, I revisited the poignant and beautifully-crafted documentary that was made about him shortly after he died, as an appetiser to ‘Tony’ and to remind me of what I so loved about him. Road Runner follows Bourdain’s emotional journey from chef unknown to celebrity, one reflective thought at a time as he traverses the planet. It captures what it is to be extraordinary and broken at the same time. I challenge your heart not to slightly shift on its axis.

   

The Independent Bottleshop

In a world of sameness delivered by big brands with big marketing budgets, retail is quite the disenchanting experience these days. All hail the small independent retailers bringing you the stuff they love, especially in the category of liquor (the perfect antidote to life’s homogeneity). The affable Justin and his team at Liberty Liquors make shopping for booze an education and a joy. Justin hunts down incredible bottles of ‘last stock’ nation-wide bringing his customers both palate and pecuniary pleasure, with the bonus of supporting your local.

Lady of Ro, Subiaco

In the short time since its reopening, I have ploughed through everything on the menu at Lady of Ro and gone back for more of each, washing it down with house ouzo when I’d exhausted my BYO but couldn’t stop ordering. And still I haven’t learnt my lesson when it comes to second serves of Paul’s pita with its crust of blackened stripes on one side and light-as-air warm interior, leaving me too full too soon. Paired with the village eggplant and dollops of tahini-laced yoghurt, this is my food vice of the month, with no end in sight. Add to this the warmth of this establishment and its staff, and the place as a whole is a whole other favourite.

The Pantry at Sal’s Pasta

Following an envy-making trip to see suppliers in Italy earlier in the year, Sal’s shelves are now full to the brim, with the treasures he selected finally hitting our lucky shores. Exquisite elixirs and olive oils, twists of taralli from age-old Italian makers, fat Sicilian anchovies languishing in EVO, rotund cipolla buoyed in vinegar, and boldly-branded big tins of roasted pepperoni. And every product is backgrounded with a nostalgic and authentic story of heritage and how Sal came to find it. It’s no secret this is my favourite place in our city for lunch, supplies, pizza, pinsas, fresh pasta and everything else produced within its walls, but still I manage to discover something new and wonderful every time I visit.

Jono Outred, Reviewer, WAGFG

Ripple Brewing Deluxe Lager

The lager resurgence has been one of craft beer’s greatest tricks in recent years. It makes sense here in WA, given the significance of a certain Swan ensigned lager icon and our warmer weather, that many of our great local breweries make great local lager. Ripple is one of them, and given their relatively recent entry into the scene, it’s impressive how quickly their lagers have become this good. Deluxe Lager is a Czech-style lager with subtle bready aromatics and light, floral hops, elevated but approachable, and in the midst of a cold, wet winter, it gives you just a little bit of summer in a tin.

Angelwood Chicken Parmie Pie

When I heard from Angelwood owner and chef Richard Overbye that a chicken parmie pie was coming soon, I wasn’t sure how I felt about it. How would he replicate the crisp, crumbed texture of a fried schnitzel, or the stretchy grilled cheese atop the rich tomato sugo, without it all becoming one amorphous blob in a pie casing? There’s a reason Richard owns a pie shop and I don’t. The execution is simple: generous chunks of roasted chicken in a rich, herb-spiked tomato sugo, strands of chewy mozzarella hidden throughout, topped with a roasted, nut-brown crust of breadcrumbs. Parmie in a pie, simple.

Roasted Carrots and Macadamia Toum @ Glenarty Road

Glenarty Road is well-known for its farm-raised lamb, always a highlight on a seasonal menu that boasts a prodigious amount of produce grown just metres from the kitchen. But sometimes a dish outdoes the hero that is lamb, and that was the case on my last visit. A side of honey-roasted carrots with a macadamia toum, served alongside the lamb, left me wondering if it was the best dish I’ve had all year. Sweet, earthy baby carrots roasted to retain some bite, coated liberally in glossy, caramelised honey, dropped atop a velvety toum made with farm-grown macadamias, all contrasted with fried saltbush.

A Farewell Focaccia from Shirley’s

On announcement of its closure, I knew there had to be one more serving of Kenny McHardy’s focaccia at his Fremantle drinking haunt Shirley’s. I’ve long considered his bread some of the best in the state, since his early days at Manuka, and this could be the last chance to try it, at least for a while, depending on what he does next. At Shirley’s, the focaccia is a large, burger-bun-shaped loaf, sliced a couple of times and generously doused in olive oil, sprinkled with a house spice mix reminiscent of zaatar. A serve of house-whipped butter also featured.

Croque Monsieur from Bistro Breton

Situated on bustling Queen Street, Bistro Breton brings genuine Breton character to the heart of Busselton through its crepes and buckwheat pancakes, the cafe’s real focus. But a narrow ‘French Style Breakfast’ section is worth a detour too. The Croque Monsieur is stacked with salty-sweet leg ham and four cheeses: gruyère, vintage cheddar, crème fraîche and parmesan, then pan-fried in generous amounts of butter until golden and crisp, with that unmistakable flavour of heavily browned butter on toast. It’s decadent and generous, so while listed as a breakfast item, it will likely see you through lunch as well.