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.

As cool weather cloaks mid-year West Australia, bottle shops, bars and breweries begin flowing with a stream of dark bee...
26/06/2026

As cool weather cloaks mid-year West Australia, bottle shops, bars and breweries begin flowing with a stream of dark beer releases. Some are much anticipated annual favourites, and others are inspired debutants, as beer expert Guy Southern explores.

Head to the link in bio for the full list.

Entries are now open for the 2026 West Australian Good Food Guide Wine Awards.Something has changed this year and we’re ...
26/06/2026

Entries are now open for the 2026 West Australian Good Food Guide Wine Awards.

Something has changed this year and we’re excited. This year there are no rankings. The Top 25 stands as one, every wine presented as an equal, each earning its place on the same terms: drinkability, expression of place and outright deliciousness. Just twenty five wines we believe in, side by side.

Of course, there will still be a number one wine, and we will celebrate this wine with gusto.

Ours have always been consumer awards, and that shapes everything about how we judge. Every wine is tasted blind, then tasted again, then talked through until the panel reaches genuine consensus. We are not chasing technical perfection or the safest wine in the room. We are after the bottles we most want to pour for the people we love, the ones with personality and a real sense of where they come from. Small growers and large producers sit on the same table here, judged on what is in the glass and nothing else.

This year’s panel brings serious depth. Nick Ryan Nick Ryan takes the chair, joined by Ray Jordan Ray Jordan Wine, Mike Bennie Mike Bennie, Nina Throsby Nina™️ and Sofia Giros Sofia Girós. Between them sit decades of tasting, writing and a shared instinct for the wines that matter right now in Western Australia.

If you make wine in this state, we want it in the room. Enter now via the link in bio.

Illustration by MONK

23/06/2026

Our collaboration with Dardanup Butchering Company Dardanup Butchering Company continues celebrating the WA producers, butchers and chefs bringing quality ingredients to the plate.

For our final episode, we head to Bert’s City Beach where Head Chef Patrick Curran showcases Dardanup’s Valley Spring Lamb with their twice cooked lamb ribs.

Prepared with hoisin, sesame and coriander, the dish brings together quality WA lamb with the technique and flavours that have made it a Bert’s favourite.

From the farms to the butchers and the chefs who bring each dish to life, this series celebrates the care and craft behind every cut.

11/06/2026

Our collaboration with Dardanup Butchering Company Dardanup Butchering Company continues, celebrating the WA producers and chefs bringing quality ingredients to the plate.

For episode two, we head to Lotus at The Beaufort where Head Chef Napat Chumjui showcases Dardanup’s Timber Hill Pork in their crispy braised pork belly.

Grown in WA’s South West, Timber Hill Pork is carefully monitored from farm through to processing, creating a consistently high-quality product trusted by kitchens across the state.

Finished with karee sauce, chilli, coriander, pickled pineapple and green mustard, the dish highlights the balance of flavour, texture and technique behind every plate.

A celebration of the farmers, producers and chefs championing WA ingredients.

Madalenas .bar, the South Fremantle institution that has built its reputation on pristine product and a lack of pretensi...
10/06/2026

Madalenas .bar, the South Fremantle institution that has built its reputation on pristine product and a lack of pretension, has launched Menu du Jour, a Friday lunch designed for the current moment; three courses of premium seafood for $65. The menu opens with bluefin tuna crudo, ajo blanco, konbu and pepitas. Main is a crumbed Wadjemup swordfish steak a la meuniere, arriving with hand-cut frites and a brown butter sauce of capers, lemon, guindilla peppers and anchovy. House sorbet closes it out and good news - their much loved lemon tart is coming back for the launch.

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