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Life is a cabernet
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2. Renowned Western Australian chef Scott Spicer has recently joined the restaurant. Scottie wants to transform The Cabernet from what he calls “motel corporate” to “a dining wow experience that’s a tribute to the local food and wine production” Life is a Cabernet
3. Life is a Cabernet Even though a number of new dishes have been added to the menu, steak is still the most popular. The local beef comes from Angus cattle which is prized for its marbling qualities. This makes the steak more flavourful, tender and juicy.
4. “ It’s alchemy” says Scottie. “Except instead of transforming base metals into gold, I take beautiful fresh local produce and try to turn it into taste sensations. I’m in my element here in the kitchen”. Life is a Cabernet
5. Che started working at the restaurant as a kitchen hand three years ago, when she was 15. Although she has no aspirations to a career in the hospitality industry, the restaurant has given her a good grounding in work ethics and life skills. Life is a Cabernet
6. Life is a Cabernet Chef was clearly depressed when the order came through for steak, very well done. “Heresy” yelled Scottie. Then he recomposed himself. “I’ll make the best charcoal they’ve ever eaten”.
7. Life is a Cabernet There’s usually tension between a restaurant manager and the chef” says Jeanette Sturis. “Good communication and collaboration are as essential an ingredient in the kitchen as herbs and spices”.
8. Peter, a financial advisor comes to Manjimup four times a year to play golf at the country club. He got an eagle on the 17 th on this weekend but the highlight of the trip was dinner. He and his partner Ralph didn’t stop raving about the food all night. They raved more as the wine flowed freely. Life is a Cabernet
9. Life is a Cabernet Alana has recently returned to Manjimup after working “in the big smoke on the east coast”. Her parents operate the new avocado processing plant in Manjimup. “It’s good to be home and I like working at The Cabernet” she says.
10. There aren’t many restaurants in Australia that can claim to incorporate black truffle on their menu as a local ingredient. After many years of experimentation and development Manjimup has started to produce commercial quantities of gastronomy's treasures. Life is a Cabernet
11. Jeanette Sturis has worked at the Kingsley Motel and Cabernet Restaurant for more than 30 years. She has owned and managed it for the past 13. “The restaurant continues to excite me as it evolves. I love the challenge of presenting the best food and wine the region has to offer”. Life is a Cabernet
![[object Object],Manjimup's Cabernet Restaurant at the Kingsley Motel is growing in reputation as one of the Southern Forest Region's great dining experiences. Traditionally a timber town, Manjimup is also the centre of a thriving food and wine industry. The area has numerous fruit and nut orchards, beef producers and potato and vegetable growers. Many of the farms were established by Italian and Macedonian immigrants in the early 1950s. More recently, as in many regions in Australia, there has been a boom in vineyards, boutique breweries and there is even a distillery nearby. Manjimup now also has two truffle farmers that have planted orchards of hazelnut trees and successfully inoculated the trees to host the gastronomically prized black truffle. The Cabernet Restaurant’s recipe for success is; use great local produce, develop a talented passionate hospitality team and nurture an appreciative clientele. Photography by Henry Kujda](https://image.slidesharecdn.com/lifeisacabernet-100606065741-phpapp02/85/Life-is-a-cabernet-1-320.jpg)
