West Australian Good Food Guide

West Australian Good Food Guide Discover the best places to drink, dine and stay in Western Australia, as determined by our expert team of leading hospitality and travel writers.

06/09/2026

For this edition of House Order, we head to Lulu La Delizia for one of Perth’s most recognisable plates, Nonna’s Meatballs.

Owner Joel Valvasori talks us through the family recipe passed down from his nonna, Luigia, whose cooking and Friulian heritage have shaped Lulu La Delizia from the beginning.

Served with soft polenta and Parmigiano, the meatballs are one of the dishes that have come to define Lulu’s. A recipe from the family table that, years later, remains firmly part of the restaurant.

Follow along as we uncover more iconic dishes from around Western Australia.

05/09/2026

Set on the banks of the Swan River, Mandoon Estate has long been a cornerstone of the Swan Valley wine story, in Australia’s second-oldest wine region. Through a tasting at the bar or a range of experiences designed to be interactive rather than observational, guests can engage with viticulture, blending and tasting.

Explore WAGFG Experiences via the link in bio.

03/09/2026

A meeting of coffee, barbecue and creative kitchen thinking.

For two weekends only, LOOT COFFEE and PEGGY’S | SANDWICH SERVERY are coming together for a collaboration that brings together slow-smoked brisket, layered coffee creations and flavours designed to work well beyond the usual.

The Hold-Up features 18-hour smoked brisket, bread and butter pickles, American cheese, cabbage, onion and house meat sauce.

Fools Gold and Silver Peak take LOOT’s coffee approach in two different directions, from espresso, caramelised condensed milk and vanilla cold foam to a Mont Blanc-style cold brew built around Colombian Tabi beans.

Available 5, 6, 12, 13 of September at Peggy’s.

Video: Jacob Beattie HALOHAUS STUDIOS

Margaret River is synonymous with the wine country that surrounds it, but the town has serious pull beyond the vineyards...
02/09/2026

Margaret River is synonymous with the wine country that surrounds it, but the town has serious pull beyond the vineyards. From farmers markets and destination restaurants to small bars, surf breaks and towering karri forest, there’s plenty to build a weekend around. Add working farms, benchmark cellar doors and a bakery worth queueing for, and you have the makings of a particularly well-fed 36 hours.

Head to the link in bio for the full schedule.

There is a yellow roofed kiosk in Piazza Fremantle that sat empty for years, a space locals walked past that blended int...
01/09/2026

There is a yellow roofed kiosk in Piazza Fremantle that sat empty for years, a space locals walked past that blended into the ambience of our beloved ‘Freo’s’ tapestry. Now it belongs to Morso, a six-sandwich operation run out of a five-minute service window by a chef who has spent the last decade moving through some of Perth’s most demanding kitchens, Jetty, Il Falco, Voi Voi, the Dark Horse Hospitality group, before landing on something delightfully small.

The menu borrows from Naples, Sao Paulo, Seoul and Berlin, held together by one rule: if it tastes good, it goes on the roll. Behind the counter is a chef who also runs Studio Cibo, a private chef business built on in-home meal prep rather than white tablecloths, and who has given Morso a shelf life, at least until the end of the year.

We sat down to talk about mortadella, Anthony Bourdain, 72-hour dough and why an end date just might be the best thing that ever happened to a sandwich menu.

Head to the link in bio for the full interview.

Fremantle rewards a wandering appetite. Within a few compact blocks, serious kitchens, wine bars and old port streets ma...
30/08/2026

Fremantle rewards a wandering appetite. Within a few compact blocks, serious kitchens, wine bars and old port streets make it possible to drift from lunch to aperitivo to dinner on foot. Plus, on a warm afternoon, with the sun sinking towards the Indian Ocean, Fremantle has the easy rhythm of a European holiday (if we do say so). All of which makes it ideal terrain for a roving degustation: 10 stops, 10 hours and some of WA’s best bites and drinks along the way.

West Perth has long been somewhere to pass through rather than dine in. But with CU29, Alberto Tassone is making a case ...
26/08/2026

West Perth has long been somewhere to pass through rather than dine in. But with CU29, Alberto Tassone is making a case for the suburb to be part of the conversation again.

With more than three decades in hospitality across Switzerland, Southeast Asia and Australia, Alberto has built a menu around global technique and Western Australian produce, in a polished room that feels considered without taking itself too seriously.

We sat down with Alberto to talk about his approach to cooking, the producers behind the menu and whether West Perth is ready for a return to the dining map.

Read the full story via the link in bio.

📸 Shot by Thom

Perth’s kebab shops rarely make it onto a guide. They run late and lean, kept by people who have usually been at it far ...
25/08/2026

Perth’s kebab shops rarely make it onto a guide. They run late and lean, kept by people who have usually been at it far longer than the shopfront suggests, family histories stretching from Istanbul to the Turkish highlands and Lebanon’s coast, settled into Perth’s suburbs for decades.

One rule separates the great from the average across every shop here. Some of the best kebabs are made where the bread is made, baked fresh each morning in a stone oven or proper deck. The same goes for the meat. Real doner, sliced from a stacked cone of seasoned lamb or chicken on the spit, tastes nothing like the compressed product some shops pass off under the same name. Sauce, and sauce combinations, matter just as much.

Explore the full list at the link in bio.

Western Australia has no shortage of good fish sandwiches, but the best go well beyond battered fish and tartare. Across...
24/08/2026

Western Australia has no shortage of good fish sandwiches, but the best go well beyond battered fish and tartare. Across the state, chefs and fishmongers are playing with the format, from chilli shrimp crisp and calamansi hot sauce in Gwelup to tuna and American cheese in Bicton and mentaiko-laced bao in Cottesloe. Some stick close to the classic, while others take the fish sandwich somewhere far less expected.

Here’s where to find the standouts.

In today’s episode of Paper Scissors Stock, our guest is Frank Trequattrini Francesco Trequattrini, Head Chef and Co-own...
24/08/2026

In today’s episode of Paper Scissors Stock, our guest is Frank Trequattrini Francesco Trequattrini, Head Chef and Co-owner of Threecoins & Sons and testun.bar in Mount Lawley.

We talk about Frank’s approach to Italian cooking, the balance between nostalgia and modern technique, and the journey that led him to creating two of Mount Lawley’s most talked about dining destinations.

Tune in now via the link in bio.

Produced by Storied Business Productions
Hosted by Georgia Moore, Editor in Chief
Recorded at PERTH COWORK AND WELLBEING CLUB

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