WA's top chefs were among more than 200 people who attended last night's launch of The West Australian Good Food Guide 2013 and awards presentation at a gala event held at one of Perth's newest venues, Print Hall.
There was a huge cheer from the crowd when chef Hadleigh Troy and his wife Carolynne took out the top award, Vittoria Coffee Restaurant of the Year, for their East Perth establishment Restaurant Amuse.
Troy said he was stunned and overwhelmed to receive the award in a room packed with his peers.
It was a big night for Restaurant Amuse, which also received the Thermomix Young Chef of the Year award for Jake Stone.
Stone is the 23-year-old younger brother of Greenhouse chef Matt Stone, who has won the same award for the past two years.
It was the first time Matt had been in Perth for The West Australian Good Food Guide Awards and he was thrilled to see his talented brother receive the young chef award.
Red Cabbage chef-owner Scott O'Sullivan was amazed to receive the Kitchen Warehouse Chef of the Year award. O'Sullivan said his wife Hazel had played a major role in ensuring diners at their South Perth restaurant enjoyed a memorable dining experience.
The European Foods Wholesalers Best New Restaurant award went to chef Todd Stuart's Shenton Park restaurant Petite Mort, much to the delight of his staff at the event.
WA Governor Malcolm McCusker presented a delighted chef Don Hancey from Pan-o-Rama Catering with the inaugural Governor's Award for Charity and Philanthropy.
Celebrity chef Neil Perry was presented with The West Australian Wine List of the Year once again for Rockpool Bar & Grill at Crown Perth.
Chantarelle at Jessica's took out the inaugural Galleria Best Seafood Restaurant award and Vasse Felix received the Spirit Radio Regional Restaurant of the Year award.
Special guest Guillaume Brahimi, who has restaurants in Sydney and Melbourne and recently opened Bistro Guillaume at Crown Perth, was full of praise for WA and said he was thrilled to be part of Perth's dining community.
The celebrity chef told his peers that they were leaders in their industry and had a responsibility to train the next generation of chefs.
Top chef David Coomer, whose former restaurant Star Anise remains the highest-scored establishment in The Weekend West's restaurant reviews, treated guests to a veritable feast of treats including hiramasa kingfish crudo; tom yum jelly shots with marron; scallop with caramelised duck and pineapple; and pig's tail schnitzel.
Major sponsor Vittoria Coffee's coffee cart was popular with the crowd, as was the cheese served up by Blue Cow Cheese Company owner Nick Bath and the freshly shucked oysters from the "King of Oysters" Jerry Fraser.
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