A new era for Subiaco Hotel
The landmark Subiaco Hotel will reopen under new owners Dave Allan and Lawson Douglas next month. The pair, who are behind a string of successful heritage pub redevelopments and restoration projects around the country, purchased the hotel in late 2019 embarking on a 12-month revitalisation of the building. “Our vision was not to recreate it but to refresh, revitalise and reinstate this iconic heritage hotel back to a cornerstone of the Perth pub scene,” says Douglas. “We want it to be a ‘good old pub’ again, a place for people to meet and enjoy friendly service in an unpretentious pub surrounding.” There’s several new areas, including a saloon bar, a sports bar with 10 screens, a lobby bar, courtyard, a bistro, a roof deck, two mezzanine levels and dedicated function spaces (Henry’s Loft). The food menu is still being finalised. “In recent years, and especially over the last few months, we’re living through somewhat of a pub renaissance. A true penchant for a good local – a neighbourhood pub and meeting place for the community – somewhere vibrant, connected and close to home”. More information here

Post picnics
COMO The Treasury’s restaurant Post is hosting a series of Friday lunchtime picnics throughout November. Sprawl out on the lawn of Cathedral Square and enjoy picnic dishes from Post executive chef Kim Brennan including pork and sage terrine, zucchini pickles, marinated olives, roast chicken panini, Petition Kitchen's signature broccoli salad with grains and sheep’s feta and lemon and vanilla cheesecake. There’ll also be performances from WAJO, Freeze Frame Opera and Perth Symphony Orchestra as well as lawn games, free gelato and tastings from Teassential, The Honey Cake and Sue Lewis Chocolatier. Each week the first five picnics will be free, so get booking. More information here.

An indie publisher is crowdfunding $22 titles by top Aussie eateries, including Perth’s Chicho Gelato
Take Away is one of the many fun and clever business ideas that launched as a result of the national hospitality shutdown. Geelong-based Vaughan Mossop (who also runs design studio Neighbourhood Creative) and food writer Simon Davis launched the crowdfunded cookbook series to help Aussie restaurants, cafes and bottle-os survive the dramatic drop in trade. Titles are made available for the public to pre-order for $22 (plus shipping). If a book receives 100 pre-orders within a 10-day period (making production financially viable), it goes into publication. (If a book doesn’t achieve the required pre-order minimum, the money raised goes to the venue as a donation.) The series has now expanded into Perth for the first time, with a new paperback by Italian-ice experts Chicho Gelato. Pre-order online.

A Culinary trek through Fremantle
Fremantle chefs Peter Manifis (Kailis Fremantle), Scott Brannigan (Bread in Common) and Kenny McHardy (Manuka Woodfire Kitchen) have teamed up on a new series, The Gourmand Stroll – a 2.5 hour chef-guided eating and drinking tour. The culinary trek through the port city will start at 2pm, kicking off at Kailis Fishmarket Café, where guests will be welcomed by Manifis while they enjoy canape versions of classics from his menu. Think crispy oyster, bacon and sour cream brioche rolls; the famous uni waffle with fresh uni, cream cheese, lime and shallots; and beer battered snapper with slaw. All washed down with Fish Shop Fizz or Island Market Pilsner while overlooking Fishing Boat Harbour.

Guests will then be guided by Manifis to Bread in Common, where Brannigan will serve up woodfired bread with house churned butter, smoked zucchini and sesame dip; house-made bresaola with chutney and pickles; and baby peppers with whipped feta and oregano – paired with Bread in Common chardonnay or pinot noir. During the meal, Brannigan will talk to guests about breadmaking, the history of Bread in Common, its sister venue Coogee Common and sustainability in the kitchen. Following a short stroll to Manuka Woodfire Kitchen, guests will be greeted by McHardy, who will serve slow-roasted Dorper lamb with smoked yoghurt and pickled red cabbage; wood roasted peaches with feta and honeycomb; and freshly baked flat bread with babaganoush – paired with Sittella 2018 Verdelho or Risky Business 2017 Shiraz. McHardy will give guests insights into his culinary ethos of cooking only with wood. A fourth, yet-to-be launched, covert location will be the final stop before the event concludes at 5.30pm. Book online