Hi Rod.
I used to get bad problems with chill haze in all my beers. However, over the past 1-2 years I've made some changes which have greatly improved the clarity of my beer if not completely removed chill haze. Some have already been mentioned.
1) Chill your wort rapidly. I'm also in Perth as it happens and with the current ground water temps this time of year my immersion chiller can cool my to near pitching temps in about 10 mins.
2) Minimise cold break carry over to the fermenter - this one is debatable (some think it makes no difference) but I whirlpool, let everything settle for a good 30 mins or more than rack off crystal clear wort from kettle to the fermenter via a ball-valve tap
3) Cold crashing/conditioning at 0 degrees or even -1 degrees C for a period of time.
I think 3) is probably the most important. I once heard a podcast where Dr Charlie Bamforth said that chilling the beer to -1 degrees C for a period of 24 hours will have major effect of beer clarity, even more so that holding it at 1-3 degress C for a week or more.
Best of luck!