Attendees of past events will tell you that the vibe of a Dine for Life after party is joyously effervescent and celebratory. After all, what better reason is there for celebrating than having raised funds for a deserving local charity?

This year, however, guests will be met with a very different scene when they arrive at the top-secret after party venue of the Spring Dinner in Perth: a battle scene.

The Cocktail Gastronomy team have pitted founders Adam Keane and Daniel Sterpini in an epic head-to-head face-off of bartender vs chef. The winner will be he who creates the most innovative – and delicious – cocktail or dessert version of the Aussie favourite Cherry Ripe by using Great Southern Vodka from the Great Southern Distilling Company in Albany.

Perth’s restaurants are not including dessert in their meals to allow this good-natured (and delicious) battle to mark the end of the meal and the start of the party.

The Cocktail Gastronomy boys are hardly novices when it comes to pairing cocktails with cuisine – in fact it’s their specialty. With more than 30 years’ experience in the hospitality industry, this pair has created a one-of-a-kind business.

“We specialise in high-end catering of standing degustation of cocktails and canapés,” says Daniel Sterpini. “We’re the only ones in the world who do it as a small business.”

Their clients are people who want something different, fresh, modern and fun. And that’s exactly what Dine for Life diners have experienced in the last two events that Cocktail Gastronomy was involved in. The Autumn Dinner 2010 featured a lemon meringue theme and last December’s Summer Dinner 2010 saw the scrumptious pairing of Summer Spice Ice Tea accompanied by a Caramelised Peach Brioche.

So what has inspired Cocktail Gastronomy to come on board for a third Dine for Life dinner? Adam Keane says that while the catering company is asked to volunteer their time for a number of events, they prefer to help with those that are most meaningful to them.

“It’s great to get involved with Dine for Life because it helps a different cause each time. The causes that Natasha and Andjelka choose for each event have been fantastic,” Daniel adds. “It’s a great night as well.”

We at Dine for Life are pleased that Daniel and Adam have had the time to be involved with the Spring Dinner since they are currently busy with some exciting news. The duo is planning on opening a small bar in North Perth by the end of 2011 that will be the home base of Cocktail Gastronomy. Called The Classroom, the bar will have a retro fit-out of old school desks and chalkboards. Having a capacity of just 95, the bar is sure to have a cosy atmosphere and, naturally, a very delicious menu.

Daniel explains, “We were originally looking for an office, as a base of operations, but we came across this space and as we were standing in it, we went, ‘This is our bar’. For us, the best office IS a small bar.”

We have a feeling The Classroom will be the location of some mouth-watering culinary battles.

Lovers of the South West may not all agrees on what makes the region so special. For many, it’s the world-class wine. Some point to the stunning coastline that offers some of the best walking, surfing and fishing in the state. Others say it’s the sensational local flavours of marron, venison and truffles, to name a few.

Other Side of the Moon Restaurant combines the best of all three with its fine dining restaurant located in 5-star resort Quay West Resort Bunker Bay. Taking full advantage of its beach location, local produce and premium Margaret River wines has been the key to the restaurant’s success.

Sven Hug, the Swiss-born executive chef who has led the kitchen for nearly three years, is proud of the restaurant’s culinary philosophy – serving modern Australian cuisine with ninety per cent of the produce sourced from WA and the South West.

The current menu features pork cutlet from Plantagenet, chicken from Ferguson Valley and fresh Western Australian fish.

“Menus change with the season, and are supported by special items like the Truffle menu,” Hug explains. “Our seafood paella will be back on the summer menu, showcasing the very best of Western Australian and Australian seafood.”

Incredibly, every one of the 120 wines on the list has been handpicked to complement the menu. And all that painstaking work has certainly paid off with the restaurant receiving a rating of one wine goblet in Wine Gourmet Traveller Magazine.

Dine for Life is thrilled that the expansion of the event has meant that such a fantastic restaurant can join the Spring Dinner line-up.

Chef Hug expresses his excitement, adding “We wanted to help promote the fine food and wine on offer in the South West region as well as help a good cause.”

Western Australia’s burgeoning small bar scene is spreading. No longer confined to Perth’s trendiest neighbourhoods, these establishments are sprouting up all over the state – to the delight of local tipple-loving foodies.

Boho Bar is one such small bar that sprung up in Margaret River in February. This stylish wine bar-cum restaurant offers a cosy, intimate dining experience and sets itself apart from the larger restaurants and wineries the region is famous for.

Masterminds behind this stylish watering hole are Darkhorse Developments, best known for their wildly successful small bars The Cabin in Mount Lawley and The Suite in Shenton Park.

Residents of Margaret River and tourists alike have welcomed the new addition, likely due to the restaurant’s dedication to showcasing the region’s best produce on their evergreen menu and wine list. Brendon Aitken, managing director of Darkhorse Developments says, “Our focus is on simplicity, using local produce. With the quality of produce available in the South West, it gives us the opportunity to frequently change the menu.”

The culinary artist responsible for keeping the menu fresh and delicious is head chef Dominic Grundy. His decade of experience was gained in Michelin starred restaurants in London and Paris, working under renowned chefs such as French chef Michel Roux Jnr. Grundy’s European influences and creativity shine through in the food he creates. “Our menu has a traditional French influence fused with modern British,” Aitken explains. “We change the menu every month and don’t carry over any dishes.”

Boho Bar is so more than just a gourmet wine bar. Integral to Boho Bar’s mission statement is the dedication to support local charities, which is why Aitken says the small bar jumped at the opportunity to get involved with Dine for Life’s Spring Dinner. “We really wanted to give something back to the community and the charities Dine for Life supports are fantastic and do great work. We love the directors and their philosophies!”

The feeling is mutual.