Issue link: https://viewer.e-digitaleditions.com/i/69212
sheila I food news evidence enough of the brilliance of Justin Bell, his newest venture is a guaranteed crowd pleaser. Like Jus Burgers, Snags and Sons is all about celebrating awesome local produce. Instead of sensational burgers, hungry punters will get the chance to devour gourmet sausages in buns and various accompaniments. A decade ago, this kind of fare would never have been considered glamorous enough for sophisticated West Australian palates… but these days people are more willing to embrace all things Aussie. But we're not talking your average snag here. Think Free Range Linley Valley Pork Snags, Amelia Park Lamb Snags, Mount Barker Free Range Chicken Snags, all housed in gourmet baguettes. SNAGS & SONS A s if the roaring success of Jus Burgers was not What better way to celebrate our local culture with a succulent snag in a bun. If your family loves icecream but the thought of all that unnecessary added sugar is cause for concern, this little beauty could be the answer to your prayers. Yonanas turns frozen fruit into a delicious icecream like dessert. No eggs, no sugar, no nasties, just frozen fruit. And best of all, it only costs $79.95 from Myer, Target and Harvey Norman. TOOTY FRUITY 98 SHEILA MAY 2012 True to form, Justin's new concept is fitted out to perfection – it is relaxed but cool and definitely somewhere you will want to hang. Even better news is that Snags and Sons is available for catering too and while there is currently only one location in Leederville, naturally there are plans to open more soon. Stay tuned. Cnr Oxford and Newcastle Streets, Leederville. ZAMMIT One of Sheila's all time favourite chefs is finally back in the kitchen after a short break following the closure of his Mosman Park restaurant, The Twisted Fork. Paul Zammit, known for his extraordinarily clever and palate pleasing fare, is heading up the kitchen at Subi's new Llama Bar. After being closed briefly for a refurb, the Llama Bar is back in business and we think the punters will roll in to taste some of Zammit's amazing signature dishes. He tells us there will be a daily special too. "We're going to do a bit of a mystery lunch time special, " he says. "It will be one good thing, at a good price and take it or leave it." We know you'll take it. S HOWZAT