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Taste of Perth 2016 gluten free eating guide

Posted by  | Categories: Events, Featured, Food and Wine Festivals, Perth, Restaurants

Last night the Boy and I braved the elements to attend the Taste of Perth 2016 festival. This is certainly one of my favourite food festivals despite the fact that the past two years have had less than perfect weather. For those of you who have yet to attend Taste, my best way to describe it is an outdoor roving degustation. Many of Perth’s top restaurants participate offering a small selection of their signature dishes to try. There is always a decent amount of gluten free options too which makes a refreshing change from many other festivals held over the year. To help guide you through your Taste experience this weekend, here’s my Taste of Perth 2016 gluten free tips .

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The Boy and I share a similar approach to these type of events which consistently will result in both of us overeating, but then I am sure that this is actually half the fun. We get so absorbed with the “hunt” for our favourite dish of the night that we both end up ignoring the painful sensation of bulging bellies and keep pushing on. This year was no different!

My favourite stall for this year was newcomer Manuka Woodfire Kitchen. I have been a huge fan of Chef Kenny McHardy for some time and love his Fremantle restaurant.

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Wood roasted chicken (GF, 10 crowns)

Manuka’s wood roasted chicken was equally as amazing as when I ate it on their home turf, and it would appear that I am not the only one who thought so. At the Best in Taste awards last night the judges gave this dish a unanimous first place. Marinated in miso to give a magical umami hit, the chicken was served with pickled red cabbage dressed with roasted sesame seeds. It is a must try dish regardless of whether you are gluten free or not.

Blackened carrots (V, GF, 8 crowns)

Blackened carrots (V, GF, 8 crowns)

Another notable dish at Manuka was their vegetarian dish of blackened carrots. The carrots had the smooth texture of roasted pumpkin with crunchy dukkah sprinkled over the top. A blob of whipped feta with coffee and date puree added an interesting mix of sweet and subtle bitterness.

New season King Prawns (GF, 12 crowns)

New season King Prawns (GF, 12 crowns)

The final dish we tried at Manuka was their new season King Prawns. Once again Chef McHardy showed his talent in using very few ingredients to create a perfectly balanced dish. He paired the wood fired fresh prawns with a dollops of hot sauce and shaved pickled cucumber and fresh fennel.

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Asado returned once again this year with their usual fare of meat, meat and more meat. Their kitchen is always a sight for the eyes with various chunk of flesh bubbling away on the hot plates.

Pig head taco (GF, 8 crowns)

Pig head taco (GF, 8 crowns)

This year they had a number of gluten free options including the pig’s head taco which comes with slaw, chipotle aioli and a decent serve of crackling. Maybe it is just because I am not actually the biggest fan of pork, however I was a little underwhelmed by this dish and found the pork to be quite dry and chewy.

Asado blackened chicken (GF, 16 crowns)

Asado blackened chicken (GF, 16 crowns)

Asado’s icon dish of blackened chicken won back some brownie points with me. The chicken was so tender that that it fell off the bone which was fortunate because we could only find spoons to eat it with! The chicken was heavily laden with a thick drizzle of spicy chimichurri which had a pleasant spicy and sour kick.

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Our last stop for the night was Bib & Tucker. It was so lovely to see familiar faces behind the counter. I was grateful to Chef Scott Bridger for providing so many gluten free options too.

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Roasted Fremantle Octopus (GF, 12 crowns) Photo credit Bib & Tucker

The first dish we tried at Bib & Tucker was their roasted Fremantle octopus which won them third place in the Best in Taste awards. I was pretty excited to find the octopus was not tough nor chewy. After being spoilt with eating copious perfect octopus in Barcelona, I wish I could find chefs that respect cooking octopus like this more often. It was served with beetroot skordolia, thinly sliced kohl rabi and squid ink crackers.

Roasted and shaved cauliflower (V, GF 6 crowns)

Roasted and shaved cauliflower (V, GF 6 crowns)

Bib & Tucker’s vegetarian option was even more mouth watering than I expected. A duo of roasted and shaved cauliflower were served with moreish Manjimup hazelnuts, luscious brown butter and goat curd.

Charcoal roasted lamb (GF, 16 crowns)

Charcoal roasted lamb (GF, 16 crowns)

The last dish we tried from Bib & Tucker was my second favourite for the night; the charcoal roasted lamb shoulder. This lamb was slow cooked to the point it nearly had the texture of custard and dissolved in the mouth like a piece of heaven. It was served with spiced eggplant, smoked yoghurt and topped with air-light puffed grains. As the Boy and I moaned in delight devouring our second round of the lamb we had a giggle at the somewhat tipsy girl next to us exclaiming how “flavoury” and “amazeballs” the dish was.

Taste of Perth runs every year in April and brings out talent from our top restaurants all in one location. There are also many other wine and food producer stalls to visit, entertainment and VIP lounges for those wanting something a bit more special. Whilst it isn’t the cheapest food festival on the circuit it is one that I always thoroughly enjoy.

Disclaimer: Chompchomp was an invited guest at Taste of Perth. She purchased all dishes described above herself. 

A break from my sabbatical at Millbrook Winery, Jarrahdale

Posted by  | Categories: Degustation/Fine dining, Featured, Modern Australian, Perth, Regional WA, Restaurants, Winery

It is no secret that this little blog has been on “sabbatical” and whilst I have continued to explore eating our city’s gluten free options, I haven’t had the gumption to write about it. Some may say this is a little selfish and I cannot deny I have been racked with guilt from neglecting this much loved creation. For those of you who know me, you will understand why. I have been somewhat preoccupied with the realisation of a long-term dream that is totally unrelated to food. I have pursued keenly for the past eight years of my life the ambition of opening the first cat-only hospital in Perth and finally this year after much hard work my dream has come true. Opening a hospital from scratch is no mean feat and consequently blogging had to take a back seat for fear of it becoming a chore rather than a hobby. Trust me, no one wants to read what I write when I’m bored, it’s total snoozeville.

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This year Valentine’s Day fell on the day before our big opening and the Boy knew he had to do something to calm my rattling nerves. After heading into the hospital with me in the morning to put some final touches including hanging up the gorgeous cat art that I had bought over the years in my travels, we headed out to Jarrahdale to Millbrook Winery.

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It is impossible not to fall in love with this winery, and within seconds of arriving I immediately felt my pulsing veins in my head relax, my breath deepen and my stress wash away. I was thankful that my obsession with organising had taken a back seat and that I had let the Boy choose our venue. We were warmly greeted and shown to a perfect table overlooking the water, with lots of beautiful natural light cascading onto us.  After a run of stinking hot days in Perth we were blessed with a day of cool breezes and gentle sun.

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Millbrook’s Valentine’s Day menu consisted of a three course menu with a glass of 2010 Blanc de Blanc sparkling for $99 per person. Whilst the Boy and I thought at first that there wouldn’t be enough food for our inflated appetites, I can guarantee the meal sizes are substantial. There were plenty of gluten free options and the kitchen and wait staff were very aware of avoiding cross contamination.

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Pre-lunch olives and cultured butter

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Blood plums, duck hearts, summer leaves (GF)

Staying true with it being a day to celebrate being a couple, we decided to order everything gluten free so we could share each other’s dishes. We even shared the matching wines as they were different for each dish. We have our cute moments and this was one of them.  Our first dish of blood plums and duck hearts was so pretty it was a shame to deconstruct it to eat.

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Blood plums, duck hearts, summer leaves (GF)

Utilising colourful seasonal vegetables and leaves from the vineyard’s own gardens, this dish was an abundance of sweet crunch and juicy heartiness, if you pardon the pun. I haven’t tried duck hearts before, and probably wouldn’t have ordered this dish if the Boy hadn’t wanted to. The hearts were a lot more gentle in flavour than I expected, and their texture was so soft and delicate.

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Preserved vegetables, BBQ octopus, safflower mayonnaise (GF)

Our second entrée also showcased some produce from the chef’s pride and joy country garden. Some flavourful preserved vegetables accompanied barbecued Fremantle octopus with house-made safflower mayonnaise. I am a bit particular about my octopus, if it is as tough as old boots I just can’t be bothered eating it. I figure there is no point eating food that uses more calories to eat it than it provides you. Suffice to say there was no food wastage with this dish and in fact when no one was looking the Boy would intermittently sweep his finger over the plate to get every last morsel of flavour before licking his finger clean. My mother would be horrified. I simply smiled.

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Viognier braised rabbit risotto, pancetta, parmigiano reggiano (GF)

For our two mains we shared the viognier braised rabbit risotto and the beef brisket. The risotto was creamy, with big chunks of tender local rabbit and topped with crispy pancetta and fine shavings of parmigiano reggiano.

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Fears of being underfed quickly left us as we gazed across the full table packed with colourful greens, potatoes and our mains. The beef brisket was served with a bean salad, white anchovies and healthy dollop of mustard. I so rarely eat beef these days but again I was glad I followed the Boy’s wishes and ordered this dish. The meat was so lovingly prepared it fell apart with the most gentlest nudge of the fork.

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Bean salad, beef brisket, mustard, white anchovy (GF)

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Bean salad, beef brisket, mustard, white anchovy (GF)

As the Boy and I had our commonplace discussion of whether we would order cheese versus dessert for our final courses, we were given some fresh fruit as a simple and mouth watering palate cleanser. As I cannot tolerate watermelon due to the high fructose content, they were happy to offer me some beautiful grapes plucked from the vines.

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We ended up ordering both cheese and dessert with the continuous plan of sharing each others dishes. The chef created a special gluten free dessert for us using beautiful, seasonal fresh and dried stone fruits with chocolate chunks and sorbet.

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Our cheese course was just as decadent. The highlight of the plate was a round of vine-wrapped sheep cheese from Cambray Cheese. These local cheese makers are based in the south west in Nannup and make a selected range of artisans sheep cheese. I love the distinctive tang of cheese made with sheep milk, and it is lower in lactose meaning I have less of an aftermath!

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A little heady and carefree from all the wine, I joined in with the Boy in a rare moment of mannerless enjoyment of food and simultaneously swept my own finger across the plate before licking my finger with a smirk on my face. If you can’t beat them, join them. After spending months and months of none stop talk about every tiny detail of the cat hospital, we both realised we had actually gone through the whole lunch without even mentioning it once! He had truly fulfilled my need to switch off and relax for just a short while. Or perhaps it was a need for us both! 😉

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Chompchomp dined at Millbrook Winery at her (and the Boy’s) own expense. 
 
Millbrook Winery
Old Chestnut Lane, Jarrahdale 6124 | (08) 9525 5796 | www.millbrookwinery.com.au
Bookings recommended especially on weekends.

Millbrook Winery on Urbanspoon

Perth's Hottest 100 Food Blogs 2016

Posted by  | Categories: Perth, Perth's Hottest 100

I pondered until the 13th hour whether I should continue with the tradition of Chompchomp’s Hottest 100 Perth food blogs for this year. I confess the blog has taken a temporary back seat over the past few weeks as I recover from multiple gluten poisonings and Christmas over indulgences. Updating the list is a huge endeavour that involves a lot of researching and double-checking each blog for suitability. However after much encouragement and a little help from the Boy, we have managed to put the list together for Perth’s Hottest 100 Food Blogs 2016.

As per last year, in order to qualify for the Perth’s Hottest 100 Food Blogs list, blogs need to be based in Western Australia and their content needs to be predominantly about food. I have excluded any blogs that haven’t published content in the last twelve months. Blogs that have with no Alexa ranking data are also been excluded. If I have missed or excluded your blog off my list and you do qualify for the criteria; I apologise profusely. Just send me an email or comment below and I will add you to next year’s list.

This year has shown some interesting changes in the Perth food blogging world, most notably a massive drop in both blog numbers and readership. Many wonderful Perth food blogs have become inactive, or lost readership to the point they have no Alexa ranking. Consequently there are now less than 100 blogs with a ranking that make the list. So really, this is a Hottest Nearly 100 list! I hope you all enjoy and find some new blogs to read along with reuniting with those you love.

Just a little word about Alexa ranking; Alexa Internet is a US-based subsidiary company of Amazon that provides commercial web traffic data. It estimates traffic by comparing how a website is doing compared to all other sites on the Internet over the past 3 months. Alexa’s website describes this rank as being “calculated using a combination of the estimated average daily unique visitors to the site and the estimated number of page views on the site over the past 3 months. The site with the highest combination of unique visitors and page views is ranked #1”. To give you an idea of how it goes, Google is number one closely followed by Facebook. Noodlies has given a more detailed explanation on Alexa’s merits and pit falls when used for ranking blogs.To read more about the Alexa ranking please refer to their site at www.alexa.com.

Here is Perth’s Hottest 100 Food Blogs 2016:

Rank Blog Alexa Ranking
1 My Darling Lemon Thyme 466886
2 Chompchomp 481009
3 Tales of a Kitchen 536373
4 Food in Literature (bryton taylor) 561876
5 The Chef, his Wife and their PERTHfect life 608804
6 The Food Pornographer 647621
7 The Cook's Pyjamas 694577
8 Vegan Sparkles 1282083
9 Tenina 1351672
10 Gastromony 1423765
11 Foodie Cravings 1558054
12 Morsels 1898389
13 Cake Crumbs and Beach Sand 2155903
14 Laura's Mess 2176870
15 Grab Your Spork 2349790
16 Inspired Food 2470123
17 Queen of Bad Timing 2590728
18 Just a girl from aamchi mumbai 2672872
19 Way too much coffee 3181801
20 LILEPR 3487675
21 Whole Food 4190467
22 inexology 4198827
23 The Foodie Hub 4477339
24 Yet Another Foodie Blog 4980131
25 The Breakfast Confidential 5213366
26 Out & About in Perth with Bub, Moo and Char 5815763
27 Dalia cooks 5906061
28 Love Freo 6015753
29 Windswept Wishes 6230046
30 umeboss 6290165
31 Truly Scrumptious 6340377
32 Lyv to eat 6345919
33 Great About Perth 6463891
34 A very foodly Diary 6758525
35 iMasticate 6844829
36 sabatomic 6952323
37 Perth Food Reviews 7149165
38 Kristy Leigh' Food for Thought 7187943
39 Take me to foodie heaven 7245975
40 Food and tea traveller 7478009
41 The Gluten Free Geek 7552137
42 The Engineer Eats 7966043
43 The Woman From Oz 7972096
44 Wino sapien 8134979
45 Perth Food Explorer 8260491
46 Libertine Eats 8295724
47 May Day for Food 8322611
48 all the little extras 8457607
49 Travelletto 8700124
50 Perth Munchkin 8791131
51 The Squeaky Kitchen 9156396
52 What can I Bake? 9174192
53 ChiGarden 9213112
54 Bake you smile 9297495
55 Oyster & Pearl 9609888
56 Cook, Dine, Travel 9836558
57 Weny Wonders Why 10133233
58 Perth Wine Enthusiast 10449265
59 aweekendchef 10587270
60 fabulousandtasty.com 11152922
61 Alfred's Blog 11190960
62 Food 4 Thought 11489060
63 Hungry Husband and Wine-ing Wine 11699221
64 Eat.Speak.Write 11864463
65 Ministry of Gluttony 12046832
66 Laura Moseley 12187050
67 The Capers of the Kitchen Crusader 12575795
68 Travelling Corkscrew 13084815
69 Itchin Kitchen 13460726
70 Frankie's Feast 13709310
71 Perth Café Culture 13748498
72 Words that nourish 14802594
73 P.S. I Love To Cook 15747064
74 Cooking Masterclass 15930120
75 Home Cooked Heston 16541760
76 Max Veenhuyzen 17758820
77 Sanlive 21099568
78 Eat Meets West 21833785
79 Why Yes, I do Eat Constantly. 22116659


These stats were complied on 26th of January 2016

Feeling my French roots at Swallow Bar, Maylands

Posted by  | Categories: Bars, Breakfast/Brunch, Featured, French, Perth, Restaurants, Wine Bar

My lifestyle is soon to change as I will be moving to working a Monday to Friday week instead of one with weekend shifts. This has both merits and disadvantages in some ways. I will lose my regular Monday off, which I cannot deny is quite possibly THE best day to have off in the week. But in turn, I will finally be able to spend my weekends with the Boy who hasn’t worked a weekend in years. The first thing I am looking forward with this change is of course food related; I can now be a lady who does weekend brunch.

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Now while my inner health freak may have already mentally started lining up juice bars and raw cafes to visit, my alter-ego would much rather an indulgent boozy afternoon.

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Enter Swallow Bar with their new debut brunch menu. Moving away from the commonplace hipster chic with its chia puddings and cold pressed juice, these guys are opting to serve a more European styled brunch.

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I was recently invited to Swallow Bar to sample their new gluten free friendly brunch menu. Upon arrival we were greeted warmly and shown to our table before being offered one of their summer fresh cocktails.

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Seasonal Bellini ($17)

The Perth sun was already pelting down strongly outside and the mere mention of a seasonal Bellini promised to quench my thirst quickly. Our Bellini’s were made with house made strawberry and rhubarb fruit nectar and Cremant de Loire sparkling brut.

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Captain’s Cure Ocean Trout ($24, GF)

For eats, we started off with a sample dish of Swallow’s Captain’s Cure ocean trout. Our waitress informed us that one serve normally comes with three pieces but she served us a smaller amount to give us more room for what was to come. The luscious soft pieces of trout topped crunchy potato rosti and the dish was rounded off with dollops of horseradish crème and a fresh herb salad.

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I think I may have smashed back my Bellini a touch too quick, or maybe it was that there was just a hole in my glass. 😉 Either way this opened up a new opportunity for us to order something different from their cocktail menu.

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A Rose is a Rose Jug ($38)

We were sitting in Swallow’s little courtyard at the back of the bar and the day was really starting to heat up. To help cool us down the Boy chose “A Rose is a Rose” jug made with SOS Rosé, brandy, Cointreau, Rose liqueur and lemonade.  The rose cocktail was like a gentle breeze of subtle flavours and freshness and I would happily return just for another.

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Grilled piadina ($14, GF option)

Our next dish was a grilled piadina. This is an Italian dish of folded, grilled flatbread which is filled with savoury or sweet fillings. Our piadina was generously stuffed with mushrooms, thyme, melted scamorza cheese and a touch of fresh chilli for a little hit of spice. Swallow Bar offer a “normal” or a gluten free piadina on their menu. My gluten free piadina was filled with stretchy, stringy cheese and both of us fell silent as we devoured our serves contently. There is something about eating melted cheese that brings back happy childhood memories for me.

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Shark Bay tiger prawns ($28, GF option)

To end our fabulous, somewhat naughty brunch, our waitress brought out a plate of Shark Bay prawns to share.

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Shark Bay tiger prawns ($28, GF option)

Many of you have followed the WA Signature Dish journey on this blog as I have been the official blogger for the Gascoyne region for the past two years. This year our region won the competition with Jerolina’s dish using Shark Bay prawns as her hero ingredient. Seeing the hero ingredient on Swallow’s menu made me very proud! Local is best.

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Shark Bay tiger prawns ($28, GF option)

The prawns were simply grilled with lemon butter, fresh chilli and parsley. I was even more delighted to find they were so fresh you could suck their heads. For those not in the know, the meat in the prawn head is actually the most tasty bit of a grilled prawn. I suggest you don’t knock it until you have tried it, just make sure they are super fresh!

Swallow makes a fabulous new addition to the weekend brunch scene in Perth. Being a small bar and not a cafe means you can drag your afternoon over into the evening while you work your way through all those wonderful cocktails. Swallow’s menu is very gluten free friendly with lots of options that won’t make you feel like you miss out.

Chompchomp was an invited guest at Swallow Bar and did not pay for her meal or drinks. Given her insanely hectic schedule she was grateful to receive a more personalised approach to sample the new brunch menu rather than the standard group blogger event. Being such a boutique small bar, it allowed her to get a more accurate feel for the venue and their quality of service. She looks forward to returning as a full paying customer in the near future.

Swallow Bar

198 Whatley Crescent, Maylands, WA 6051| (08) 9272 4428 | swallowbar.com.au | Facebook

Swallow Bar Menu, Reviews, Photos, Location and Info - Zomato

Light Up Leederville Carnival Launch party

Posted by  | Categories: Perth

This week’s blog post was written by my guest writer Jenna. Jenna and I share our two biggest passions in life; cats and food. With so much amazing things happening around Perth lately, I have offered her the position as  my guest blogger on Chompchomp so my dear readers can read even more content on exciting things happening in our city’s foodie scene. 

I was lucky enough to receive an invite to a long table lunch to launch the Light Up Leederville Carnival. This was a ten course lunch held in the piazza on Newcastle Street outside Duende to kick off the carnival and to provide recognition to some of the key community members and businesses involved. The day was perfect for it: beautiful blue skies, not too warm with a light breeze blowing gently enough to keep outdoor diners comfortable. All food supplied was made on site in the nearby restaurants and carried to us at the piazza before being served.

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The first course was supplied by Guzman y Gomez, a recent addition to Leederville. I always enjoy their guacamole, pico di gallo and house-made tortilla crisps and today was no exception. Such simple fare suited the laid back atmosphere.

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We were then presented with a traditional prawn cocktail supplied by Sweetlips of Leederville. The prawn meat was succulent with a tasty cocktail sauce and some silky avocado to enjoy. Being from an Australian household, the prawn cocktail is a very common feature at family Christmas lunch and this dish was a reminder of how close we are to that time of year. I still have to say that my Nan’s is better…just.

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We were then offered an onion bhaji from Bricklane. Made in the traditional fashion using chickpea flour, it was subtly spiced with perfect texture. As big fans of Indian food we found it a little bland for our usual tastes but enjoyable and would have pleased most palates.

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Zambrero supplied vegetarian chikitos which were very cute child-sized burritos. Enough for a few mouthfuls, I was feeling a little full by this time as the food was coming out quickly. As if sensing my need for a break, we were offered sorbet as a palate cleanser. This was a cucumber and mint sorbet crafted by Gusto Gelato. There was a little too much sugar overpowering the cucumber and perhaps lacking a citrus zing but still very refreshing.

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There was no rest for the wicked and the dishes continued to arrive. Malaysian-style satay sticks from Low Key Chow House were a crowd favourite. Deliciously sticky sauce with a smoky undertone from the charcoal grill. I mournfully wished I had put more of these on my plate as I watched the dish whisk away to serve another table.

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We were then served a traditional paella from the always popular Pincho’s. As usual, there were no disappointed faces and while I felt the rice in my serve was a little undercooked, the flavours were good.

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The wine was supplied by Cherubino Wines from the South West of WA. I have a tendency to get on my soap box about WA wine as I feel we make some of the best wines in the world. Cherubino had some nice wines for the event and I was particularly charmed by their white wine, an interesting blend of Pinot Grigio, Gurwerztraminer, Sauvignon Gris and Riesling.

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Our official entertainment included 17 year old Telstra Road to Discovery finalist, Sydnee Carter. Her gentle acoustic guitar and lovely singing voice completed the summer vibe. We were surprised towards the end with a taste of some more of the performers who will join the Carnival, a wandering troupe of lavishly dressed musicians.

P1040477 590A small ceremony to ‘light up’ the Carnival saw Town of Vincent Mayor John Carey pedalling his hardest on a small bicycle to power a case of lightglobes. This represented the amazing commitment to power the carnival using only renewable energy sources, a first for a Western Australian event! All stalls and stages will be powered by a combination of wind, solar, recycled oil as well as pedal power if any cyclists out there are willing to lend their legs to the cause.

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To finish our lunch we were served a gluten free Carribean chocolate cake by Alternative Bites. Typical of some GF cakes, the sponge was a little dry but the mousse had a lovely texture and a hint of orange. Orange chocolate is one of my faves, so this was a pleasing end to our lunch.

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The Light Up Leederville Carnival runs from 12pm to 9pm on Sunday, December 6th ending in the evening with the ceremonial switching on of the Christmas lights and a fireworks display. The Carnival will also have 200 market stalls, 8 stages of performers and local artists as well as showcasing some of Leederville’s best local eateries.

www.leedervillecarnival.com.au | Facebook

 Jenna attended the Light Up Leederville Launch as am invited guest on behalf of Chompchomp. 

Gourmet Escape and the WA Signature Dish Final 2015

Posted by  | Categories: Attractions, Featured, Food and Wine Festivals, Gascoyne Region, Margaret River, Regional WA, Travel, WA Signature Dish

This year’s Gourmet Escape was the hottest on record with temperatures soaring to 35°C on the Sunday. Fortunately the heat had no effect on the crowd levels and by the late morning the Gourmet Village was teeming with life. I was lucky enough to score front row seats to the first show on the main stage; the WA Signature Dish Final 2015 Cook-off.

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For those of you who haven’t been following my coverage of WA Signature Dish this year, it is an annual cooking competition for amateur chefs that promotes Western Australia’s beautiful and abundant local produce.

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From the Peel region: Harvey Beef eye fillet, bush tomato, native thyme and pepperberry with red wine jus. Source photo Buy West Eat Best

Entrants must create a recipe that best represents our “State on a plate” using one or more of the “hero ingredients” from either the Gascoyne, Kimberley, Swan Valley & Surrounds or Peel regions.

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From the Kimberley: Cone Bay barramundi and green mango and mizuna salad. Source photo Buy West Eat Best

I returned in an official capacity for 2015 to support the Gascoyne region and was so happy to see Jerolina Rankin progress to become the regional finalist. I met the lovely Jerolina last year on our trip up to the Gascoyne for the semi-finals and her passion and love for the region is endless.

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From Perth and Surrounds: lemon-myrtle marron laksa-inspired curry. Source photo Buy West Eat Best

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Source photo Buy West Eat Best

I was told by insider sources that the judge’s votes were a very close call with all dishes being of an excellent standard, successfully showcasing the wonderful produce of their respective regions.

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Winning DIsh: Gascoyne seafood broth with Shark Bay wild prawns. Source photo Buy West Eat Best

"perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "local produce" "winery region" "margaret river" "margaret river restaurant reviews" "margaret river restaurants" "margaret river gluten free" "margaret river fructose friendly" "margaret river food reviews" "restaurants margaret river" "gourmet escape" "gourmet village" "leeuwin estate" "food festival" "wine festival" "margaret river festival" "wa signature dish" "buy west eat best" "signature dish" "gascoyne" "gascoyne food" "western australian seafood" "cooking competition" "peter manifis" "taste of the gascoyne" "perth surrounds" "kimberley" "peel" "wa signature dish 2015" "buy west eat best" "jerolina rankin"Of course there can only ever be one winner and it was music to my ears to hear the announcement that the winner for the WA Signature Dish 2015 is Jerolina with her Gascoyne seafood broth with Shark Bay wild prawns. Woo hoo!! Congratulations Jerolina and the Gascoyne producers!

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Source photo Buy West Eat Best

After the excitement of the cook off, we headed over to the Buy West Eat Best stall to try some of the dishes ourselves. Sadly Jerolina’s dish had already sold out so we didn’t get to try it. Instead we ordered the dishes from the Kimberley and blogger Matt Cook’s dish from Perth.

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From the Kimberley: Cone Bay barramundi and green mango and mizuna salad.

We enjoyed both of the dishes and appreciated how hard the judges must have found picking a  winner.

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From Perth and Surrounds: lemon-myrtle marron laksa-inspired curry.

Historically my approach to attending the Gourmet Village has been to methodically visit every stall holder due to my well-known affliction with FOMO. It would be torture to see someone’s photo later that night on Instagram of a dish I didn’t get to eat! 😮

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But due to a recent heavy burden of work related stress I have been a bit off my game leaving me with minimal tolerance to stand in the direct sun. Consequently the Boy and I used a more targeted approach to a couple of gluten free friendly stalls individually taking turns to line up in the sun while the other reserved a patch of shade.

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Bib & Tucker: Charcoal roasted Blackwood Valley lamb shoulder (GF)

Both dishes at the Bib & Tucker stall were gluten free friendly and it was hard to pick a favourite as they were both prepared and presented well. The charcoal roasted Blackwood Valley lamb shoulder was melt-in-your-mouth tender and was served with a dollop of charred eggplant purée, a dukkah crisp and pomegranate seeds.

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Bib & Tucker: Raw tuna tostada (GF)

The other Bib & Tucker dish was a pair of raw tuna tostadas; diced tuna served on a crisp tortilla with fresh avocado, green apple, radish and lime.

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Genuinely Southern Forests: Avocado, lime and cream mousse (GF)

At the Genuinely Southern Forest stall they were promoting all the wonderful produce of the region. I couldn’t help but feel a little disappointment that they didn’t participate in the WA Signature Dish competition this year as their region has so much to offer. The gluten free option on their menu was smooth avocado, lime and cream mousse topped with candied macadamia crumble and a coulis made from rustleberries, boysenberries and raspberries.

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Voyager Estate: Ocean trout tataki (GF)

We made one more stop for a dish at Voyager Estate before heading upstairs to the air-conditioned Platinum Lounge. Their ocean trout tataki was heavenly, the fish was so silky and soft. It was served on a bed of Japanese mushrooms, pickled vegetables, edamame beans and miso soil.

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I was close to overheating by this point, which is odd for me as I usually tolerate the heat well. I put it down to my recent feeling of burn out. I thanked our lucky stars I had purchased tickets to access the Audi Leeuwin Platinum Lounge. We both entered the air-conditioned bliss with a simultaneous sigh of bliss.

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The Platinum Lounge costs $230 per person, and in addition to access into a cool sanctuary you have unlimited food provided in addition to two glasses of Leeuwin wine. The food was set out in various stations positioned around the upstairs venue, nearly all of which were totally gluten free. Of course the first place we hit up was the oyster bar. An endless serve of oysters, what more do I have to say? I think we nearly ate our tickets worth in oysters alone.

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The paella was filled with seafood and had a pleasant hit of spice which of course the Boy wasn’t too pleased about. He has delicate taste buds. I had cooled down under the blasting air con and was more than happy to polish off his spicy serve for him.

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The charcuterie was also entirely gluten free and the chef had gluten free crackers on offer however the crackers were placed on the bread platter and thus likely to be contaminated with bread crumbs.

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The cheese platter station was much savvier and the waiter kept the normal crackers and gluten free ones separate from each other. Seeing as I had already blown my dairy allowance out for the weekend I decided to push the boat out and share a serve of each with the Boy. There were four cheeses offered; Tarago River Jensen’s Red, a washed rind cow’s milk cheese from Victoria; Cantal Entre-Deux, an aged French cheese made from raw cow’s milk; Queso de Murcia Al Vino, a semi-hard goat’s cheese from Spain and some Stilton, a classic blue cheese from Nottinghamshire, England.

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By this point we were well and truly stuffed. We sat back contentedly and contemplated the long drive home as the chef lit up a BBQ and started cooked seafood. And yes, it was all gluten free. I pondered for a millisecond whether we fit any more food in before lining up for more food with my new found fellow Coeliac from Lunch with my bestie blog.

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I am so pleased that the WA Signature Dish competition has progressed to making it to the main stage at such a key foodie event. We are blessed to live in a State with such varied climates across the regions giving us an abundance of fresh produce that must leave other States envious. Once again I wish a massive congratulations to Jerolina and Chef Pete Manifis for winning and look forward to covering the competition again next year.

Chompchomp was the official blogger for the Gascoyne region for WA Signature Dish. She paid for access into the Audi Platinum Lounge in full. 

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High Tea at Pullman Bunker Bay Resort, Naturaliste

Posted by  | Categories: Accommodation, Attractions, Beach, Degustation/Fine dining, Featured, Hotels, Luxury, Margaret River, Modern Australian, Regional WA, Resorts, Restaurants

One thing I have learnt from the Boy is that I need to take more time out to relax. Relaxing does not come naturally to me and generally the only way I can do it is if I am forced. Last weekend we drove down to the South West to stay at Pullman Bunker Bay Resort, a five-star beach front resort only minutes’ drive from Dunsborough and Yallingup.

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The reason for our single night stay at Bunker Bay was to sample the resorts’s launch of their new High Tea. High Tea is available at Pullman Bunker Bay resort every day of the week until the 20th of December, and Executive Chef Grant Murray is more than happy to accommodate for guests like myself with dietary requirements.

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We sat out on the sunny deck overlooking the wonderful ocean view where we could see glimpses of majestic whales out in the bay. Regrettably I didn’t come prepared with a zoom lens to capture their beauty.

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Being able to enjoy gluten, the Boy’s high tea was plated separately to mine to avoid cross contamination and as our waitress brought over our tiers of food we both let out a sigh of pleasure. Each plate was an array of vibrant spring colour and neither of us could wait to tuck in!

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Gluten free high tea

Chef Murray enthusiastically spoke to us about his focus on utilising fresh, seasonal produce and wherever possible he will obtain his ingredients locally. All the pastries and baked items are made in their own kitchen, with our muffins and scones coming just out of the oven that morning.

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GF savoury course

My gluten free savoury course included a cucumber, tarragon and chicken sandwich made with compressed cucumber to give more flavour. The tomato salad contained tomatoes that were grown especially for the restaurant on a property only a few kilometres away. Nothing beats the taste of home-grown tomatoes.

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GF scone and muffin

There was no sensation of feeling like I was missing out on a gluten free diet, with my second tier of baked goods tasting just as good the Boy’s looked. My scone didn’t crumble apart like many gluten free versions and my muffin was still warm.

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Gluten free desert course

My final top tier of high tea was the prettiest of all, decorated in fresh edible flowers and plump blueberries. My mini tartlets were filled with juicy fresh Western Australian mango. The little meringues had all the layers of textures that a quality meringue must have; a powder poof crunchy shell with a sumptuous gooey centre. Perfection.

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“Normal” high tea with gluten ;)

The Boy’s standard high tea looked very similar to mine, except that of course it contained gluten. This is the second time he has joined me for high tea and whilst I doubt he will start swilling hot tea any time soon, I can be sure he will happily join me on my next one.

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The Boy’s savoury course

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The Boy’s scone and muffin

The Boy’s dessert course was just a pretty as my gluten free version, and included a selection of macarons, profiteroles and chocolate mousse cake.

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For our accommodation we stayed in a garden view studio villa. Our room was elegantly appointed with a comfortable, king sized bed and a fully equipped kitchenette. Not that we ever needed it to cook for ourselves!

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The bathroom was spacious and modern, complete with fluffy bathrobes and slippers along with luxury amenities for those who forgot their toiletries.

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Being such a brief stay, we decided to dine at the resort’s fine dining restaurant Other Side of the Moon for our evening meal. Our bubbly natured waitress was very knowledgeable with respect to what was gluten free and what could be adapted on the menu.

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Coffin Bay Oysters ($4 each)

We started off our evening with some natural oysters from Coffin Bay served with shallot vinegar.

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Local South West Signature Tasting Plate ($38 for 2, GFO)

For our entrée, we opted to share the local South West tasting plate for two. For those with less agreeable dining companions, this tasting plate was also available as a single serve for a lower cost. In the centre of the plate was a gluten free adapted serve of Geographe Bay squid fried with a spicy Asian herb salad and nahm jim dressing. We were advised to start in the middle of the plate and work our way out.

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Confit Baldivis rabbit (GF)

The second tasting was a Swiss brown mushroom filled with confit Baldivis rabbit on bacon and Jerusalem artichoke purée.

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Margaret River venison (GF)

We ended the tasting experience with some thin slices of Margaret River venison carpaccio and local pickled onions. Of course I left the onions for the Boy to gobble as I’m not good with the added fructose. A gluten free crouton with olive tapenade accompanied the small serve of venison.

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Duo of South West Beef ($46, GF)

The Boy ordered the duo of beef for his main course. A lightly pan-seared Harvey beef tenderloin accompanied a pot of beef cheek daube. A scoop of truffle mash and cute little heirloom carrots added in some vegetable goodness and was drizzled in a Capel Vale Cabernet Sauvignon jus.

We also ordered a side of fries which our waitress told us would be cooked in clean oil to avoid any gluten contamination. The Boy suggested that perhaps an order of fries on top of all the rest of the food we had eaten so far may be considered somewhat excessive. I was pleased to see our waitress was on the same page as me as she agreed that not only is there a second stomach for desserts, that there is in fact a specific “potato stomach” to fit in potatoes in all forms: be that fries, chips, wedges, whatever, wherever 😉

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Daily special: Duck ($30, GF)

For my main choice, I ordered the daily special of roasted duck breast. It was served on a bed of quinoa, parsnip purée, and locally grown golden beets.  The duck was delicately tender and soft, literally melting in my mouth without a hint of dryness.

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Daily special: Duck ($30, GF)

Whilst I had big ambitions of pushing the boat out for the evening and having both dessert and cheese, when it came to the crunch I sadly realised I only had room for one or the other. It was a hard choice as there were a decent selection of local and imported cheese on offer. I turned to the Boy for guidance. He had already spotted the Simmo’s ice cream menu with no less than ten flavours to choose from. It was decided. We would have dessert.

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Dessert daily special: Lemon scented toasted marshmallow cloud ($16 GFO)

The daily dessert special was light, refreshing and perfect to satisfy my sweet tooth. A lemon-scented toasted marshmallow cloud with fresh mango and lychee gel on lime granita had an interesting tango of sweet and citrus flavours. I reluctantly let the Boy taste a mouthful as he even more reluctantly let me sample his ice creams. He is generally very easy going with letting me eat off his plate, except when it is ice cream. He becomes very territorial of every mouthful!

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Room service breakfast with GF toast

The following morning we opted for a light room service breakfast before taking a stroll around the beautiful resort. There is a 24 hour room service menu offering lots of gluten free options including pizzas and other main meals for late night snacking. The beach is only a short walk from the villas, and is such a beautiful spot with the characteristic stunning white sands and clear blue water that the region is well known for.

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DSC_0839-1 40After a enjoyable walk along the beach, the Boy and I headed to the resort spa; Vie where we had booked a massage in the couples room along with a Pevonia signature facial. It has taken me some time to convert the Boy to enjoy spa treatments but each time he comes along he warms further to the concept.

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Sadly, our whirlwind weekend was coming to an end and prior to departing we took some time to relax in the bistro area of the resort where they have a tapas menu serving small plates that highlight on the local produce that is seasonally available. Again there were both gluten free and vegetarian options available.

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Photo: Roasted cauliflower ($14, GF, V)

Our vegetarian dish of roasted cauliflower was exceedingly addictive with charred grilled piquillo peppers, toasted macadamia and pomegranate. It came with creamy tahini for a tangy hit of extra flavour. I loved the presentation with lots of splashes of colour and fun.

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Photo: Fremantle octopus ($21, GFO)

Our second dish of Fremantle octopus was adapted to be gluten free by the omission of chorizo. It was paired with smoked yoghurt, local olives, edamame and grilled tomato. I have a tendency to be quite fussy with my octopus having be very spoilt in my time in Spain. It is far too common that it is not prepared well and the meat ends up being as chewy as an old sock. This octopus did not disappoint my critical opinions, each piece was deliciously tender and did not give my jaw a work out to chew. It was a perfect way to end our very short stay.

For much of the drive home to Perth, the Boy and I talked about making plans for when we could next return to stay at Bunker Bay. It is rare that we simultaneously relax together and despite such a short stay, this trip was a success. The resort has enough options to be able to stay there and not leave, but is located so close to the wineries and tourist sights for the Margaret River region such that if you don’t want to stay put you don’t have to. Suffice to say we have already booked our next trip 😉

High Tea at Pullman Bunker Bay Resort is available at the resort’s bistro until 20 December 2015. 

Cost is $37 per person with a Dilmah specialty tea, barista-made coffee or hot chocolate, or $45 per person to add a glass of sparkling wine. Kid’s Menu available for children up to 12 years. Bookings require 48 hours’ notice with pre-payment at the time of reservation. With advance notice, dietary requirement can be catered for. 

Disclaimer: Chompchomp was a guest of Pullman Bunker Bay resort and received her night accommodation and high tea for two at no cost. She paid in full for her dinner at Other Side of the Moon, for the tapas at Tapestry and for her Spa treatments at Vie.

Pullman Bunker Bay Resort, 42 Bunker Bay Road, Naturaliste WA | (08) 9756 9100 | Website

Other Side of the Moon Menu, Reviews, Photos, Location and Info - Zomato

Layup Cafe, Northbridge

Posted by  | Categories: Breakfast/Brunch, Coffee, Featured, Perth, Restaurants

Birthdays are meant to be celebrated and it is an incredible surprise to me that this humble blog has just turned four. Four human years converted into food blog years must equate to at least a decade. That is definitely a cause to crack open the champagne. Writing this blog has certainly been a colourful journey of eating amazing food, but also has seen me cultivate wonderful, lasting friendships and interact with some very passionate Perth business people and chefs. I have loved every minute of it.
For me, this year has been all about time and its ability to slip through my fingers like sand. Admittedly I am my worst enemy and perpetually keep taking on more than I realistically have time for. To add to this dilemma, I spent a decent chunk of my year debilitated with back pain which terminated all physical activity in my life at the time. Thankfully my back troubles are becoming something of the past, and I am embracing life with a new found zest.
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Last Sunday I woke up quite early, hours before the Boy and the cats cared to be awoken and couldn’t get back to sleep. It was a stunning Spring morning so I snuck quietly out the front door and took my new bike for a spin around the river leaving the sleeping beauties snoring peacefully in a pile together. Upon returning home later I was chuffed to see the Boy up and about, ready to go out for breakfast. I was recently followed on Instagram by a new café called Layup Cafe that has just opened in Northbridge so we agreed to check it out.

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Guacamole & pica de gallo ($16, V, GFO) with added slow cooked egg ($4)

Layup’s menu had plenty of gluten free options with a number of interesting dishes that moved away from the comparatively boring egg benny and big breakfasts. We selected a few dishes to share, all gluten free adapted.
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The guacamole on toast came with smoked corn and pica de gallo and we elected to have it topped with optional slow cooked eggs. A few dollops of jalapeño custard decorated the side of the plate and this custard had just a gentle chili kick to it. Being a hater of all things spicy, the Boy didn’t trust my description of “very mild” and gave the custard a wide berth. He was determined to avoid tasting something too hot for his delicate palate.

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Sicilian anchovies, charred gluten free bread, slow cooked egg and shichimi togarashi ($8, GFO)

Sadly these efforts were in vain as I didn’t get to warn him in time about the shichimi togarashi that accompanied the Sicilian anchovies.
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After proudly thinking he dodged a bullet with the jalapeño custard, the Boy proceeded to dunk his charred gluten free bread in gooey slow cooked egg heaven before coating it liberally in the innocent looking red powder. He nearly choked in horror at the heat and proceeded to gulp gallons of water quickly.

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After the subtle tease of the jalapeño custard I was much more game and dunked my generously coated bread confidently. It was a wonderful, nostril clearing experience that had me going back for more. Combined with the salty fishiness of the anchovies this was a flavour combination I hadn’t tried before and would happily try again.

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Breakfast pannacotta ($15, V, GF)

Thankfully there was a cooling dish on the table to soothe the poor lad’s burning tongue. The breakfast pannacotta came on a bed of toasted gluten free muesli and goji berries topped with a strawberry compote and fresh berries.
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I love having two courses for breakfast. This was something my dear friend and business partner Chis and I started doing long ago and that habit has stuck. Making the decision for sweet or savoury is far too difficult to do first thing in the morning so my advice is having both is the best way to go.

Layup Cafe only opened this month and it looks like they are well on their way to fulfilling the high expectations of regular Perth breakfast punters. I loved their creative menu options and use of local produce and hope to return soon.

Layup Cafe
197-199 Brisbane Street, Northbridge WA 6003 | 0481 064 166 | Facebook
Layup Menu, Reviews, Photos, Location and Info - Zomato

WA Signature Dish Semi-Final Cook Off 2015

Posted by  | Categories: Events, Featured, Gascoyne Region, Perth, WA Signature Dish

The WA Signature Dish is an annual cooking competition that promotes Western Australia’s beautiful and abundant local produce. The competition is open to amateur cooks who must create a recipe that best represents our “State on a plate” using one or more of the “hero ingredients” from either the Gascoyne, Kimberley, Swan Valley & Surrounds or Peel regions.

This year’s competition at the WA Signature Dish Semi-Final was fierce. The cook off was held earlier this month in Perth and was a nail-biting morning for everyone. Following with Perth’s latest food trend, a number of the dishes showed the creative use of Australian native plants. There are so many interesting flavours hidden out there in the outback and I love seeing how chefs use these unique flavours.

Gascoyne seafood broth with Shark Bay wild prawns

Gascoyne seafood broth with Shark Bay wild prawns

The winning finalist for the Gascoyne region is Jerolina Rankin. Jerolina participated last year and narrowly missed the place in the finals. This year she returns to the competition with her Gascoyne seafood broth with Shark Bay wild prawns.

Gascoyne finalist Jeroline Rankin

Gascoyne finalist Jeroline Rankin

The finalist for the Kimberley region is Arylene Westlake-Jennings with Cone Bay barramundi and green mango and mizuna salad.

Cone Bay barramundi and green mango and mizuna salad

Cone Bay barramundi and green mango and mizuna salad

Talented local Perth food blogger Matt Cook is carrying the flag for the Swan Valley and surrounds with his dish; lemon-myrtle marron laksa-inspired curry.

WA Signature dish semi finals cook off

Lemon-myrtle marron laksa-inspired curry

Finally, Rachel Hartshorn is representing the Peel region with her dish of Harvey Beef eye fillet, bush tomato, native thyme and pepperberry with red wine jus.

Harvey Beef eye fillet, bush tomato, native thyme and pepperberry with red wine jus

Harvey Beef eye fillet, bush tomato, native thyme and pepperberry with red wine jus

The four finalists now must spend the next few months working alongside their dedicated Mentor Chefs in order to perfect their dish for the Grand Finale. The Mentor Chefs this year are Chris Taylor (Fraser’s) for the Kimberley, Peter Manifis (InContro) for the Gascoyne, Kiren Mainwaring (Co-op Dining) for Swan Valley & Surrounds and Jason Hutchen (Redmanna Waterfront Restaurant) for Peel.

Jerolina with Mentor Chef Peter Manifis

Jerolina with Mentor Chef Peter Manifis

The WA Signature Dish Grand Finale takes place at the Gourmet Escape festival on the 22nd of November. A 60 minute live cook-off will be held on stage and each finalist will present their dish for judging to Chefs Guillaume Brahimi and Shane Osborn and restaurant critic Matt Preston to select the 2015 winner.

WA Signature dish Finalists for 2015

WA Signature dish Finalists for 2015

It will be a great relief to many that this year, each of the four finalist’s dishes will be available to buy this year at Gourmet Escape. Chef Peter Manifis plans to prepare about 6000 of the finalist’s dishes at the WA Signature Dish pop-up restaurant. Festival punters will be able to vote on their favourite dish for the People’s Choice award which will be announced at the cook-off finale.

For more details visit www.wasignaturedish.com.au

Please note photo credits with thanks to Peter Maloney, Department of Agriculture and Food WA. I was afflicted by a bad gastro and couldn’t attend the semi-finals. :(

Alphabet Soup Truffle Dinner, Canton Lounge Perth City

Posted by  | Categories: Degustation/Fine dining, Events, Featured, Perth, Restaurants

I love being part of unique dining experiences. I find the excitement of the unknown combined with the knowledge that it is a once off event makes the evening feel so special. Alphabet Soup Dining is a Perth-based pop-up restaurant run by chef Melissa Palinkas who is also the Executive Chef and part owner of Young George in East Fremantle. Melissa started Alphabet Soup because she wanted to offer a quirky degustation style meal where she could let her creativity run free. She holds a dinner event once monthly in locations all around Perth and has popped up in places like Milk’d in Maylands, Cutlery Draw in Manning, Frisk! Small Bar and 399 Bar in Northbridge and most recently at Canton Lounge in the City.

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I have wanted to attend an Alphabet Soup dinner for some time so when I saw that chef Melissa was holding a truffle themed dinner this was my immediate cue to book us in. I can never say no to truffle. Before booking I checked that the event could cater for gluten free and was happily assured that it wouldn’t be a problem.

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Reverse crayfish truffle sushi roll (GF)

The Alphabet Soup events are based around a six course meal and the menus are published online just a few days before the event. After being seated for the evening, we received a couple of rounds of “snacks” that were not on the menu as a surprise. Our first treat was a reverse crayfish truffle sushi roll using locally caught Mindarie cray. The cray meat was tender and sweet having been cooked sous vide with truffle in the bag to infuse a strong flavour.

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Truffle Miso lamb ribs (GF)

Our second surprise snack was a basket of miso lamb ribs, also cooked sous vide in a bag with truffle. The meat slid off the bones easily and the Boy and I sat speechless, both far too busy for words as we sucked and slurped each rib until it was clean.

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Sake cured ocean trout (GF)

Our next dish was a little theatrical; sake cured ocean trout with truffle with a yuzu and coconut salad. The portions of ocean trout were suspended on a miniature hanging line with pint-size pegs. Super cute.

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Pomelo mojito ($14)

The trout was matched with a pomelo mojito, made with Havana 7, pink grapefruit, lime and crème de menthe. It was an interesting experience having a meal matched with not just wines, but also a collection of cocktails.

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Truffle chicken karage (GF)

Who said eating gluten free meant you had to miss out? My truffle chicken karage was made using tapioca flour and tasted just like the real thing. Two crispy morsels were accompanied by some truffled Japanese mustard aioli topped with black sesames. This was finger licking good chicken that left no grease on my hands, my only gripe was that I was left wanting more.

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62 degree egg with broken truffle rice (GF)

My fried chicken yearning was quickly forgotten upon the arrival of the next dish; broken truffle sticky rice with a 62 degree egg. It is hard not to fall madly in love with the magical combination of slow cooked eggs and truffle, and thankfully there are a number of chefs in Perth that have caught onto this simple decadence.

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62 degree egg with broken truffle rice (GF)

It is guaranteed that this combination will never fail to make me swoon, those flavours are perfectly married in heaven. Poised with my camera in hand, my predictable squeal of delight emitted when the Boy cut into his yolk was met with his usual eye roll. I may be a little over the top with my love for yolk porn, especially after a few cocktails.

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Pork and truffle dumpling (GF)

For our next dish, we enjoyed a pork and truffle dumpling served in a richly flavoured dashi broth with fresh shiitake mushrooms. To finish the dish, shavings of fresh Manjimup truffle cascaded on the surface adding a stronger hit of truffiliciousness.

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I was to learn that the element of surprise is the norm for the Alphabet Soup dinners. Our next course was yet another secret item that was not found on the menu. I really love surprise dishes! A super tender, baby carrot was cooked in truffle dashi before being grilled and then served with an XO sauce ash.

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Carrot (GF)

Our final main course was the seared duck breast, cooked Chinese BBQ style with truffle mushrooms, edamame and of course, fresh truffle.

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Seared duck breast (GF)

The duck breast was crispy thin on the outside yet remained tender pink and buttery moist on the inside.

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Seared duck breast (GF)

To freshen up our palates ready for dessert, we were given a bite sized spoonful of mandarin and yuzu jelly. It was uplifting and refreshing, combining perfectly with my jazzed up G&T made with Bombay Sapphire, lemon and jasmine tea.

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Palate cleanser

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G&T: Bombay Sapphire, lemon, jasmine tea ($10)

Our dessert brought me back to my childhood when Mum and I would go to the Adelaide Central Markets to do our weekly food shopping. My reward for being the good daughter who would come along and help her mother would always be some sort of treat we shared before going home. Most weeks we would end up walking over to Adelaide’s Chinatown precinct and finding something delicious. These were the days I was oblivious to the fact gluten was killing me, and in my ignorance I would eagerly look forward to the times we would get ourselves a steam pork bun.

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Truffle and pear steam bun (GF)

For our final course with Alphabet Soup, the Chef made a special batch of gluten free truffle and pear steam buns just for me. The buns were made using potato, corn flour and rice flour giving an authentic doughy, but fluffy texture. We were given truffle honey and Anglaise sauce to drizzle lavishly over our buns. It was a perfect way to end our evening.

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Truffle and pear steam bun (GF)

We both thoroughly enjoyed our evening out with Alphabet Soup and will be watching out for her next event. There was all the right elements of entertainment, quirkiness and originality that I had hoped for with some extra surprises to boot. Chef Mel effortlessly catered for my dietary needs without making me feel like I missed out on any of the degustation experience. Thanks Melissa!

Alphabet Soup | www.alphabetsoupdining.com

Canton Bar | 532 Hay Street, Perth WA 6000 | (08) 9325 8887 | www.cantonbar.com.au

Canton Bar Menu, Reviews, Photos, Location and Info - Zomato
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WA Signature Dish Competition 2015

Posted by  | Categories: Events, Featured, Gascoyne Region, Perth, Regional WA

This year I return to join the team of bloggers and follow the journey of the WA Signature Dish Competition 2015. Many of you will remember my comprehensive coverage of last year’s competition which included a trip up to the stunning Gascoyne region where I went on my own paddock to plate experience meeting the local farmers and producers in person. I visited a number of banana plantations, ate chocolate pudding fruit straight from the tree and even got to climb on board a crabbing boat.

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From the Archives: WA Signature Dish 2014, Carnarvon

The WA Signature Dish is an annual cooking competition that promotes Western Australia’s beautiful and abundant local produce. The competition is open to amateur cooks who must create a recipe that best represents our “State on a plate” using one or more of the “hero ingredients” from either the Gascoyne, Kimberley, Swan Valley & Surrounds or Peel regions. Two contestants from each region will be chosen to compete in the Semi Final cook-off event on the 14 October in Perth.

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Image courtesy of Buy West Eat Best

This year Peter Manifis will join us again as the mentor chef for the Gascoyne region. Peter grew up on WA’s Pilbara coast and being the son of a commercial fisherman, he developed a passion for our State’s abundant seafood from a very young age. By the time Peter was ten years old he had already decided that he was going to be a chef. He trained at the famous Loose Box under French Master Chef Alain Farbregues and is now a partner in the successful South Perth restaurant InContro. Read my interview with Peter last year and see some of his mouth-watering creations at InContro restaurant.

The Hero Ingredients that the contestants must use from the Gascoyne Region this year are:

• Wild Shark Bay Prawns (Northern Star Ocean Products)

• Carnarvon grown tomatoes, capsicum, zucchini, eggplant and chilli (Loveapple)

• Shark Bay Mullet, Shark Bay Scallops, Pink Snapper and Shark Bay Whiting (recommended by the WA Fishing Industry Council)

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Last year’s winner Rhiannon Birch with the Chefs. Image courtesy of Buy West Eat Best

Once the four regional Semi Final winners are selected, they will each then work with their mentor chef for their chosen region to prepare them for the Grand Finale which will be held at Margaret River Gourmet Escape on the 22 November. The judging panel for the Grand Finale will consist of Guillaume Brahimi (Bistro Guillaume), Shane Osborn (from Michelin starred St Betty’s restaurant in Hong Kong) and a third high profile chef who is yet to be named.

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The regional winner for the Gascoyne 2014 Paul Kelly

The winner of the WA Signature Dish Competition 2015 will receive two days mentoring with Guillaume Brahimi at Bistro Guillame in Crown Perth, plus a trip for two to a luxurious remote Western Australian location for a wine and dine experience and the opportunity to meet some of WA’s most respected chefs and industry figures along the way.

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Disclaimer: Chompchomp is the official blogger for the Gascoyne region for the 2015 WA Signature Dish Competition. The competition is organised by Buy West Eat Best, a food labelling program that’s all about supporting the local food industry in Western Australia. Buy West Eat Best aims to grow the value and consumption of local WA produced food. Buy West East Best provides consumers and the local food industry with a food-specific brand to clearly show Western Australian grown, farmed, fished and produced food. 

Leederville Food Safari Progressive Dinner by Rickshaw

Posted by  | Categories: Degustation/Fine dining, Featured, Malaysian, Perth, Restaurants, Wine Bar

I am an eternal sufferer of FOMO (the fear of missing out). This terrible affliction of mine means that to make the simple decision on where to go out for dinner becomes a complicated task involving restaurant shortlists, reading menus in advance and scanning social media for evidence that I’m not missing out eating somewhere else.

But now I have found the perfect solution to this ailment; why should I limit myself to dine at just one single venue per outing when I can go on a progressive dinner and enjoy three restaurants in one night?

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The Leederville Food Safari offer progressive dinners that run over about three hours and visit three of the most popular restaurants in Leederville; Ria Malay Kitchen, Kitsch Bar and Foam Coffee Bar. To make the night even more interesting, instead of walking between venues the guests are transported to each restaurant in a rickshaw.

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Malay mule ($16)

On my first Leederville Food Safari experience, we started our evening at Ria Malay Kitchen for entrées and it didn’t take long for our group to discover the awesome cocktail list. I ordered a Malay Mule; made with lemongrass infused vodka, fresh lime and homemade ginger beer. It had just the right amount of ginger bite to it and would have been an easy drink to slam back in succession if it wasn’t a school night 😉

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Starters (GF option)

All three of the Safari’s restaurants are able to cater for dietary requirements including gluten free and vegetarian options. My gluten free entrée plate included a generous heap of peppered squid and grilled satay chicken skewers.

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Starters (non-GF option)

There was a lot of other starters brought to the table for the other guests which were devoured in no time. We remained blissfully oblivious that we were about to be served an even more extensive amount of food for our mains at the next pit stop.

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Starters (non-GF option)

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Laura Dew from Yelp Perth and I head off to our next venue in our rickshaw

I climbed into one of the trusty rickshaws with the lovely Laura from Yelp Perth and we snuggled up together to keep warm. Neither of us are ever short of a word to say and having not seen each other for a while we chatted away vibrantly while our driver carefully negotiated the busy traffic to whisk us over to Kitsch Bar.

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Chilli ginger beer

I had really enjoyed the gingeriness of my Malay Mule cocktail and subsequently was prompted by friends to order Kitsch Bar’s chilli ginger beer. I was given the option for no chilli but of course I politely declined and asked for it to be hot!

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Tamarind salted chicken skins (GF)

As the food started to come out to our tables, I was extremely excited to hear that everything they were serving was gluten free! This was definitely a night of NOT missing out! For our first dish we enjoyed was the very naughty, but scarily addictive tamarind salted chicken skins. Super crispy with no oily aftertaste, these skins are a treat that you will have to forget about dieting and just tuck in.

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BBQ Szechuan chicken (GF)

The chicken skins were gone in a quick flash and we were warned to pace ourselves by veteran Safari guests as there was a fair amount of food on its way. Kitsch’s menu is based on a modern twist of many Asian street food favourites. The barbeque Szechuan chicken was first on the list, the tender chicken was tossed through with charred corn salsa and coriander.

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BBQ Szechuan chicken (GF)

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Black vinegar braised lamb neck (GF)

My favourite dish of the evening had to be the sticky black vinegar braised lamb neck. The meat tore off the bone effortlessly and literally melted in my mouth it was so moist and soft. It was served with a mild eggplant sambal and green beans.

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Greens with kai lan with ginger and soy (GF)

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Sriracha cauliflower (GF, V)

One of the vegetarian dishes on offer was the sriracha and garlic roasted cauliflower. I loved the addition of thick chunks of paneer, a fresh white Indian cheese.

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Thai street noodles with kai lan, lime and shallots (GF, V)

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Chilli caramel crispy skinned pork belly (GF)

Our final main dish of crispy skinned pork belly came at a point in the night where my sides were nearly splitting at the seams. This food safari is a great night out for people with a healthy appetite! The pork belly was prepared with a sticky sweet chilli caramel sauce and served with a fresh apple salad. Although we all proclaimed we would struggle to fit anymore, we each managed to nibble our way through a slice of the pork before piling back into our rickshaws to head back down to Foam Coffee Bar for dessert.

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Raw peppermint slice (GF)

Laura and I were the first to arrive at Foam and stood starry-eyed in front of the cake cabinet for some time before we could make our decisions. There were numerous gluten free, dairy free and raw options to choose from in addition to some more “normal” desserts for those without any dietary requirements.

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Pistachio and almond cake (GF)

We opted to both share our choices and ordered a wedge of pistachio, berry and almond cake along with some raw peppermint slice. We both agreed that anything peppermint flavoured wouldn’t actually fill us up as it is very refreshing and light. Kind of along the same lines as eating peppermint thins at the end of meal. I could easily eat a whole packet of those little chocolates.

The Leederville Food Safari is a fun night out and gives a brilliant alternative to the usual dining experience. The food is served in abundance and I recommend to arrive hungry so you can eat everything on offer. This summer’s rickshaw driven food safari season begins today on the 1st of September and will run through until the end of summer.

Disclaimer: Chompchomp was an invited guest of the Leederville Food Safari. Thanks to Meg Coffey from Coffey & Tea for organising such a fun night out.

 

Leederville Food Safari

Phone (08) 9242 1229 | Cost $95 per person excluding drinks | Book online at leedervillefoodsafari.com.au

 

Ria Malay Kitchen

106 Oxford Street, Leederville WA 6007 | (08) 9328 2998 | riamalaykitchen.com.au

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Kitsch Bar

229 Oxford Street, Leederville WA 6007 | (08) 9242 1229 | kitschbar.com.au

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Foam Coffee Bar

130 Oxford Street, Leederville, WA 6007 | (08) 9444 7475 | www.foamcoffeebar.com.au

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Time with loved ones at Studio Bistro, Yallingup

Posted by  | Categories: Degustation/Fine dining, Featured, Margaret River, Regional WA, Restaurants, Travel

The Boy is the youngest in a family of three boys. His oldest brother still lives in Perth, but his other brother is a nuclear physicist who lives in Boston. His brother has lived in the US for over ten years and sadly is unlikely to ever return to Australia permanently. Every couple of years, his brother tries to return back to Perth with his lovely American wife to spend time with the family. Because American employees don’t receive as much annual leave as we do in Australia, they both struggle to get time off work and will save up their leave for a few years before being able to visit us.

This year was their first family visit to see us in over three years which was made even more special as it was also the first trip since the birth of their adorable daughter Noelle. The Boy and I had been busting to meet our little niece ever since she was born, especially after having to cancel our planned 2014 USA trip where we were going to go and stay with them in Boston.

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Image courtesy of www.jazzbythebay.com.au

To maximise quality time with his brother’s family, the Boy and his brother organised a family mini-break in Margaret River staying at the secluded Merribrook Retreat. While I already knew my brother-in-law enjoyed fine wine, I had never spent enough time with him to know if he was a foodie like us. You can imagine my pure delight when I discovered that both him and his wife were super keen to join us on a degustation for lunch while down south. I booked us in at Studio Bistro in Yallingup.

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Amuse bouche: Cape Grim beef tartare (GF)

I notified the chef in advance of my dietary requirements and they were more than happy to accommodate for me. Studio Bistro’s degustation offers six courses for $95 or $135 with matched wines. We had already been wine tasting at a number of vineyards earlier in the morning and were in the mood for a bit of fun so we all chose the matched wines.

We started off with an amuse bouche of exquisitely fresh steak tartare made with succulent, tender Cape Grim grass-fed beef. The steak tartare was served with an emulsion containing a subtle kick of tabasco.

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Asparagus gazpacho, blue cheese cream, Spanish ham (GF adapted)

Our first course was an asparagus gazpacho served with a thick blue cheese cream that was poured table side. I love interactive dishes, they always make for more interesting photography provided I’m quick enough!

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Asparagus gazpacho, blue cheese cream, Spanish ham (GF adapted)

The aromatic butteriness of the blue cheese cream made this one of those dishes that leaves you wanting to lick the bowl at the end. Crispy jamon iberico added wonderful textural contrasts to the dish.

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47 Tasmanian salmon, slow cooked hen’s egg, teriyaki, yuzu mayonnaise, crispy rice

Our next course sent me further spiraling into a state of heavenly bliss. Many of my regular readers will know how I am totally obsessed with slow cooked eggs. I would actually be happy to eat a degustation with them included in every course. My chunks of slow cooked silky salmon were arranged around a slow cooked free range hen’s egg and drizzled in syrupy teriyaki.

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My hen’s egg was picture perfect with a nearly translucent egg white and ooey gooey yolk porn centre. The salmon was topped with rice crisps that were made from scratch in house. The chef explained to me that to make them he boils the rice until all starch come out and then rolls the rice out between sheets of baking paper. He then dehydrates these sheets of squished rice at 50 degrees for 17 hours before being fried to serve. The rice crisps were puffy and light, dissolving like prawn crackers on my tongue.

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Twice cooked Big Red pork belly, cauliflower, pork cheek, confit garlic, vanilla dressing (GF adapted by omission of Kataifi pastry)

Our next dish was made using local, free range pork from Big Red Pork. Unlike many intensive pig farms, Big Red pigs are raised in family groups in a more natural environment of paddocks filled with woodlands, creek lines and pasture. This allows the pigs to forage for food like in the wild. Their natural diet gives the meat a darker colour when compared to intensive, less humanely farmed pork.

The pork was served in two ways; a cube of twice cooked pork belly paired with a soft mound of pork cheek and a generous amount of garlic confit and vanilla dressing.

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Palate cleanser: Thyme and raspberry sorbet (GF)

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Organic Blackwood Valley lamb rump, yellow curry whip, coconut, peas, coriander (GF adapted by omission of lamb gyoza)

I loved how not only does Studio Bistro focus strongly on using locally farmed and grown Western Australian produce, but that they also ensure to source their meat from organic free range farms where the animals live humanely and are ethically farmed.

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Organic Blackwood Valley lamb rump, yellow curry whip, lamb gyoza, coconut, peas, coriander (non-GF option)

Our final main course consisted of a delicately soft portion of slow cooked organic Blackwood Valley lamb rump served with a yellow curry whip and fried sweetbreads. Fresh cooked peas and shavings of coconut gave this dish an interesting fusion of flavours. The rump came accompanied by a lamb gyoza, which meant I couldn’t eat it due to the dumpling pastry. However the chef must have pre-empted my disappointment in advance and kindly plated some of the dumpling filling onto my dish so I didn’t feel like I missed out at all.

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GF adapted cheese course

The degustation dessert wasn’t gluten free so I chose to have the cheese course instead. There were three cheeses on the platter; Manchego, Heysen Blue and Wensleydale which were served with gluten free crackers, quince paste, walnuts and some fruit. Manchego is a hard Spanish cheese that is made from sheep’s milk and is one of my most favourite cheeses of all time. Heysen Blue is a mild, fruity blue cheese that is made in the Adelaide Hills with cow’s milk. Wensleydale is a classic, crumbly cows from Yorkshire in the UK.

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Jasmine tea cream, lychee gel, stone fruits, puff pastry (not GF)

As our lunch drew to an end, we were joined by the Boy’s parents and of course our gorgeous little niece. Upon seeing my little niece, I was surprisingly satisfied that I had eaten enough for the day and left the rest of the adults sitting at the table to join my niece in the gardens. Fueled by a number of glasses of wine I proceeded to leap about and dance with her to music on my iPhone before eventually we both tumbled on the grass puffed out and giggling madly. Such fun times, it is hard when distance separates you from those you love but hopefully we can get over to visit them in Boston soon.

Studio Bistro

7 Marrinup Drive, Yallingup, WA | (08) 9756 6164 | www.thestudiobistro.com.au

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Manuka Woodfire Kitchen, Fremantle

Posted by  | Categories: Featured, Modern Australian, Perth, Pizza, Restaurants, Wine Bar

I owe you, my dear readers a small apology. Many of you may have noticed that my recent posts on Chompchomp have been fewer and far between and are often written using content that dates further back than I would prefer. For this I am truly sorry. If the lack of reading has bothered you, I can assure you that the frustration is mutual. Whilst I hate to go on like a broken record and whinge incessantly, the reality is that my slipped disc in my back has made our dining experiences virtually non-existent. Needless to say, life goes on around me and consequently my list of new venues in Perth that I want to visit is growing at an alarming rate.

For the Boy and me, our times spent dining out together form a major part of our enjoyment and their absence leaves us both feeling depressed and disconnected. So, this weekend I necked back a couple of strong pain killers, splashed on some mascara and red lipstick and headed out for a lunch date with my love. I will not be beaten by pain! The Boy wanted to take my new wheels for a spin so we headed down to Fremantle to Chef Kenny McHardy’s new restaurant Manuka Woodfire Kitchen.

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Chef Kenny is one of those who will go above and beyond for us allergy-prone intolerants as I discovered recently on our decadent Truffle Kerfuffle weekend. When I heard that he had moved up to Perth with his family from Albany and opened a new restaurant I placed his venue at the top of my to-do list.

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Manuka Woodfire Kitchen is a cosy space with a warm and inviting atmosphere, a gluten free friendly menu and a short but well-chosen Western Australian wine list. We selected a bottle of Domaine Naturaliste 2013 Cabernet Sauvignon. It was rich in luscious berry and spice aromas making it perfectly matched to the stormy weather outside.

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Garlic and herb flat bread ($6, not GF)

The Boy filled himself up quickly with the wood fired garlic and herb bread while I appreciated having my own gluten free counterpart to enjoy. Manuka make their gluten free bread themselves and it tasted wonderfully fresh and fluffy.

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Gluten free house made garlic bread

Manuka’s menu features a number of uncomplicated share plates using fresh seasonal produce cooked to smoky heavenliness in their wood fire oven. It was hard to choose where to start so we agreed to let the chef decide while we sat back and relaxed.

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Wood roasted olives ($4, GF)

At $4 a serve there was nothing not to love about Manuka’s wood roasted olives. Served warm, the delicately flavoured olive flesh slid off the pits with a light squeeze of my teeth. It would have been an easy task to sit all afternoon with my wine in hand eating more of these olives while we watched the quirky world of Fremantle walk by.

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Chorizo sausage grilled over hot coals ($15, GF)

Our next dish was a plate of chorizo sausage that had been grilled over hot coals. The sausage had a gentle hint of spice and each slightly charred piece remained burst-in-the-mouth juicy.

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Roasted button mushrooms with crisp kale, garlic, rosemary and balsamic ($16, GF)

One of the standout dishes for me was the roasted button mushrooms, the mushrooms were so meaty and succulent. They were served with paper-thin, crispy kale leaves and dollops of garlic sour cream.

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Roasted baby beetroot with fresh ricotta and toasted hazelnuts ($14. GF)

Another fabulous vegetarian dish was the roasted baby beetroot. I could really taste the difference from cooking the beets in the wood fire oven, there was a subtle smokiness and just so much more flavour.  The toasted hazelnuts added some great crunch and texture.

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Wood roasted chicken pieces with miso sauce ($18, GF)

The Boy’s favourite dish was the wood roasted miso chicken. Each piping hot piece of chicken was torn apart easily by our eager fingers and we gobbled it down like we had only just sat down to eat.

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It was tempting to lick the remaining sticky miso sauce from the bowl as we both slurped sauce from our messy fingers. I guess we could have used a fork and knife to eat but when the chicken is this finger-licking good why bother?

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Slow cooked osso bucco with parmesan mash ($32, GF)

Just when we thought we were too full to fit in any more food, our waitress brought us one last dish to the table. And of course being good sports, we found room to fit in some dreamy tender slow cooked osso bucco. 😉 All my good table manners fell out the window as I sucked loudly on the shin bone ensuring to remove all traces of the rich bone marrow.

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Milk chocolate mousse with fresh strawberries and clotted cream ($9, GF)

Despite continuing to feebly protest about being too full, my rubber arm was easily twisted into sharing dessert. Look, my back may be injured but there is nothing wrong with my stomach!! Secretly you and I both know I ALWAYS have room for dessert. Our chocolate mousse was so light and airy leaving us with no problems polishing it off.

Manuka Woodfire Kitchen has only been open for three weeks and yet their team showed no signs of any teething problems that I have come to expect with newly opened establishments. The wait staff are friendly and passionate, the dishes are decently priced and the Chef’s use of fresh local ingredients cooked in a wood fire oven speaks for itself.

Manuka Woodfire Kitchen, Fremantle

134 High Street, Fremantle WA | (08) 9335 3527 | Facebook

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Coombe - The Melba Estate, Yarra Valley

Posted by  | Categories: Degustation/Fine dining, Featured, Melbourne, Modern Australian, Regional Victoria, Restaurants, Winery

They say weddings bring out the best and the worst in people. It has been two years since I married my long-time love in Thailand and this saying rang true right down to the last minute. Staying on a positive note, it was the best side of my family and friends that remain closest to my heart. One of the most supportive and loving people among these heroes was my Dad.

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Flashback to our wedding day….

Prior to our wedding, I confess that I could sometimes go for longer than a year without seeing his face. Now in my post-wedding enlightenment somewhat exacerbated by the knowledge we are not getting any younger, I am determined to change my ways. I will no longer think it acceptable to go for greater than six months without seeing either of my parents. Looks like I will be making more trips to Adelaide and Melbourne!

I am always a woman of my word and following with this pledge the Boy and I whizzed over for a whirlwind weekender in Melbourne to celebrate my father’s birthday. The first night we celebrated at home with a party that ran well into the wee hours of the night. Early next day we were enthusiastically prompted by Dad to piled into the car to visit their new venture; a beautiful character property in the Yarra Valley. The Boy and I were seriously hungover and sleep deprived, and we were followed by a convoy of guests in similar states from the night before.

Photo thanks to the lovely Eve from www.evelovelle.blogspot.com.au. The bad weather prevented me getting any outside shots!

Photo credit to the lovely Eve from www.evelovelle.blogspot.com.au. The bad weather prevented me getting any outside shots!

To introduce us to the Healesville area, lunch was booked at Coombe Farm Winery’s Melba Estate. The restaurant is located in a restored building that was once the home of Dame Nellie Melba, one of our most famous Australian opera singers from the early 1900s. The building is surrounded by formal gardens that were landscaped over 100 years ago. Unfortunately the weather was not on our side with blustering wind and rain preventing us from exploring the gardens so we all bundled quickly into the restaurant where we were shown to our private dining area.

Photo credit to the lovely Eve from www.evelovelle.blogspot.com.au.

Photo credit to the lovely Eve from www.evelovelle.blogspot.com.au.

Being a large group booking we were provided a set menu for three courses at $59 per head with three choices for each course. There was a gluten free option for each course although some dishes required a little adaptation. It took quite some time for our order to be taken which was extended by further delays because our drink order was forgotten and subsequently reordered.

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Roasted beetroot salad, white savourine, candied walnuts, mixed leaves (GF)

For entrée I chose the roasted beetroot salad with Yarra Valley white savourine, candied walnuts and mixed leaves. Savourine is a locally made semi matured goats cheese and it paired well with the sweeter flavours from the beetroot and candied nuts. I was also able to get some toasted gluten free bread on request which helped greatly to soak up the previous night’s residual champagne in my stomach.

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Crab filled crisp zucchini flower, lemon yoghurt (not GF)

Other options included the Boy’s choice of crab filled crisp zucchini flowers with lemon yoghurt. Upon dissecting out his zucchini flowers there was very little crab inside which left him disappointed. Other guests at our table ordered the duck liver pâté with Merlot poached figs and Melba toast. The pâté was smooth and velvety and could be served with gluten free toast on request.

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Duck Liver Pate, merlot poached figs, Melba toast (not GF)

Conversation flowed easily across the table as we were among family and close friends so it took us a while to realise that once again our table had been forgotten. Our wine glasses were bone dry, empty plates remained on our tables and our mains were nowhere to be seen. Frustrated with the lack of service, Dad got up from the table and marched off to find a waitress.

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21 day dry aged Porterhouse, kohlrabi rémoulade, hand cut chips, anchovy butter (GF)

Shortly after that, our main meals arrived along with another couple of bottles of wine. It was so cold outside that nearly everyone had opted for the winter warming dish of dry aged Porterhouse steak. It was served with smooth kohlrabi rémoulade, hand cut chips and anchovy butter. I was sold on the mere mention of anchovy butter as for me it is nearly up there with truffle butter. Now hold onto your horses, I did say nearly!

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Triple cooked Sebago potatoes chunks, rosemary, and garlic confit (GF)

Our mains were accompanied by two side dishes: triple cooked Sebago potatoes chunks with rosemary and garlic confit, and garden leaves with radish, goats cheese and a verjuice dressing. The potatoes were bland in comparison to my hand cut chips and needed liberal addition of more seasoning.

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Dark chocolate, hazelnut caramel tart (not GF)

For our last course there was a choice of two desserts or a cheese platter. None of the dessert options were gluten free however the chef was happy to adapt the Peach Melba to be suitable.

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Coombe farm Peach Melba

Poached peaches, scoops of vanilla ice cream and peach sorbet were served with lashings of syrupy raspberry sauce. Tumbled amongst the peaches were freeze dried raspberries and raspberry jelly and the dish was topped with thin, chewy straps of dehydrated peach and raspberry. It was truly the best dish of the day. The words “happy birthday” written on my dad’s plate was a lovely personalised touch.

Being one of my family’s new local eating options, we couldn’t hide our disappointment in the level of inattentive service we received. While we were mostly happy with our food and I’m sure we will return, it just might take a while for us to work our way through the rest of the local venues first.

Coombe the Melba Estate

675 Maroondah Highway, Coldstream VIC 3770 | (03) 9739 0173 | www.coombeyarravalley.com.au

 

 

Hop to Hopscotch Bar, South Perth

Posted by  | Categories: Bars, Featured, Perth, Tapas Bar, Wine Bar

I am refusing to let this back pain rule my life. When I originally injured it ten years ago, the pain overwhelmed me and I was terrified that I would never get back to my previous level of activity. This time round I am better prepared for the ride and thankfully my pain has been easier to control. It was my mother-in-law’s birthday a few weeks ago and it was at a point that I was still maxed out on my pain killers and mostly housebound. I was determined not to be beaten by this fact and agreed to join them for a lunch outing to celebrate.

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To avoid having me seated in a car for too long, the Boy chose a local venue called Hopscotch Bar which is a new addition on Angelo Street in South Perth. This beautifully decked out bar is located in an old supermarket that remained vacant for some time after a storm blew its roof off last winter. I was glad to see they opted for a more modern and social way of dining with a small menu of share plates.

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Hand cut potatoes, aioli, ($9, GF, V)

My parents-in-law are always so accommodating and generally let me order for everybody so that I don’t miss out. I think the truth of it is they like being able to sit back, relax and not have to stress about trivial things like what to eat or drink. Neither of them have any food intolerances nor are they fussy so it is an easy job for me.

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Free range chicken wings, spicy sauce, slaw ($16, not GF)

We started with the free range chicken wings which I was originally told were gluten free provided I didn’t eat the sauce so the waitress ordered the sauce to be served on the side. After placing our order she came back and informed me that the chef wanted to advise that the oil may be contaminated with gluten as he had fried food with a flour coating prior to cooking the wings. This level of knowledge about gluten inspired great confidence in me. It is such a relief to know the chef already understands the basics of cross contamination when it comes to feeding a Coeliac.

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Duck liver pâté, spiced port Jelly, toast with GF crackers on the side for me ($12, GFO)

Many of the small plates were able to have gluten free crackers substituted for bread leaving us quite a few options to enjoy. The duck liver pâté was smooth, smearable and richly flavoured although the jar made it a little difficult to serve easily. I cannot say I’m a fan of the trend of serving food in jars. I always feel like it is a short cut way to serve things rather than making an effort to plate the food up.

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Jamon serrano, pickled cucumber, mustard ($15, GFO)

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Mushrooms, quinoa, kale, goats cheese ($16, GF, V)

One of the vegetarian dishes of quinoa tossed with kale, mushrooms and goats cheese was a more substantial size and reasonably priced. It appeared that they had run out of kale and substituted spinach instead. The mushrooms had a wonderful meatiness to them and I could have happily eaten this dish to myself. But then again I am a mushroom addict!

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Salmon fillet, jamon, cauliflower, asparagus ($36, GF)

The jamon-wrapped salmon fillets were served on a bed of cauliflower purée and topped with grilled asparagus and microherbs.  The crispy jamon gave a great textural contrast to the softly cooked fish and I was pleased to note the salmon was cooked to have a satisfying dark pink centre. I get cranky when my salmon is overcooked as I believe it ruins it.

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Earl Grey pannacotta, raspberry ($15, GFO)

Neither of the desserts on the menu were gluten free however the Earl Grey pannacotta could be easily adapted by the omission of the shortbread biscuit. It had the requisite wobbly movement and the hint of bergamot aromas were so uplifting.

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Sailor Jerry chocolate pudding, pistachio, vanilla ice cream ($15, not GF)

The Boy ordered the chocolate pudding to share based purely on the addition of vanilla ice cream. Ice cream really is his weakness. The “Sailor Jerry” chocolate pudding was irrelevant to him and he left it for his parents to enjoy instead. He can be easily pleased sometimes. Sometimes I said! 😉 

Angelo Street was in dire need of somewhere cool that took it beyond the realms of sandwich bars and brunch spots. I look forward to seeing how Hopscotch Bar fits into the scene and will definitely be returning.

Hopscotch Bar | 79 Angelo Street, South Perth WA | 0418 399 966 | Facebook

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Truffle Kerfuffle, Manijimup 2015

Posted by  | Categories: Attractions, Degustation/Fine dining, Events, Featured, Food and Wine Festivals, Regional WA, Southern Forests

A few years ago researchers at the University of Michigan discovered that people inherit their work ethic, or if it’s the case a lack of one, from their fathers not their mothers. This means that those who grow up with a hard-working, career focused dad will likely grow up to have similar attitudes. I am very grateful to have received Dad’s career orientated genes and it makes me so happy to see him proud of my achievements. There is however a slight downside to being so dedicated to our respective jobs, simply never having enough time in the day or in fact days in the week. It is far too easy to let the work-life balance slip off kilter and both Dad and I suffer from this.

Consequently it can be hard to pin down Dad and Tess for a weekend, especially as they live in Melbourne, but when we offered for their Christmas gift the lure of a full weekend eating truffles it was too good for them to refuse. We wanted to show them the full Truffle Kerfuffle experience so although it was a lot of eating I booked tickets for the Hunt and Harvest Dinner on the Friday, the Southern Forests Food Bowl Lunch on the Saturday and finally ending with Sophie Zalokar’s Truffle dinner at Foragers on the Saturday night. We booked our accommodation at one of Sophie’s beautiful chalets on the Foragers property in Pemberton.

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Truffle Kerfuffle, or TK as it is known affectionately by the locals, kicked off in style on the Friday night with the Gala Opening Hunt and Harvest dinner. I loved observing the wide range in interpretation of the evening’s dress code; with some guests donning full satin evening gowns while others were dressed for comfort in jeans and sneakers. Upon arrival we were handed a welcome cocktail to sip as we found our way to our pre-allocated tables.

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Gala Opening Hunt and Harvest dinner

For last year’s TK, I planned ahead and had organised to be seated near decent lighting for the dinner event so that my photography didn’t suffer. This year I totally forgot and my heart sunk a little when I glanced over and saw that our arranged seats were situated in one of the darkest parts of the marquee.

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Surprise entrée at the Hunt and Harvest; truffle croquettes (sadly not GF)

The Hunt and Harvest Dinner consisted of five courses matched with local wines with each course prepared by one of the weekend’s celebrity chefs. All the chefs remained very focused on utilising the local produce in the Southern Forest region, not just black truffles. As we eagerly waited for our first course, our waitress came over to the table with a big grin on her face. “The chef just whipped up a surprise dish for you all; it’s a truffle croquette!” Everyone reached in excitedly to sample the crispy delights, but alas I missed out because of course they weren’t gluten free. The Boy happily snuffled up my croquette for me.

"Matthew Evans" "Gourmet Farmer and Fat Pig Farm" "redfin perch" "redfin perch brandade" "potato" "truffle" "perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "southern forest" "pemberton" "manjimup" "south west australia" "black truffle" "truffle festival" "truffle kerfuffle" "perigold truffle" "food festival" "food event" "perth food festival" "wine festival" "west australia food festival" "southern forest food council" "hunt and harvest" "manjimup truffles" "wine and truffle co" "truffle hill" "fontys pool" "truffle kerfuffle 2015"

Redfin perch brandade, potato, truffle (GF, matched with Silkwood 2012 Sparkling Chardonnay Pinot)

The first official course was made by Matthew Evans from the TV series Gourmet Farmer. Matthew is a chef that shares TK’s food philosophy of eating local and seasonal. He prepared a smooth textured brandade using locally caught Redfin perch, potatoes and of course plenty of Manjimup truffle.

The second dish was by far the best of the night and yet sadly one that I failed to capture on camera. Pata Negra’s David Coomer is somewhat of a truffle expert and was one of the first Perth chefs to twig onto the bright idea of growing his own truffles. David’s marron dish was close to orgasmic and for that moment all four of us stopped talking mid-conversation to focus attentively on sucking and slurping every single last morsel of flavour from our marron shells. The marron flesh was cooked to the millisecond of perfection and was literally drowning in a decadent brown butter truffle vinaigrette topped with grated truffle. What astounded me the most with this dish was that David somehow managed to ooze aromatic truffiliciousness into every mouthful; even the enclosed meat in the marron’s legs and claws tasted like truffle. It was heaven.

"Scott Bridger" "Bib & Tucker" "May Street Larder" "buckwheat" "Jerusalem artichokes" "milk curd" "apple" "sprouted buckwheat" "wood sorrel" "truffle" "perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "southern forest" "pemberton" "manjimup" "south west australia" "black truffle" "truffle festival" "truffle kerfuffle" "perigold truffle" "food festival" "food event" "perth food festival" "wine festival" "west australia food festival" "southern forest food council" "hunt and harvest" "manjimup truffles" "wine and truffle co" "truffle hill" "fontys pool" "truffle kerfuffle 2015"

Buckwheat, Jerusalem artichokes, milk curd, apple, sprouted buckwheat, wood sorrel, and truffle (matched with Chestnut Grove 2014 Verdelho)

As the four of us glowed in the aftermath of marron ecstasy, Dad voiced his sympathy for the chef whose dish followed next as he imagined even a wonderful dish would be bland in comparison to that marron. Scott Bridger from Bib & Tucker and May Street Larder created his dish using local buckwheat and seasonal Jerusalem artichokes, topped with milk curd, fresh apple, sprouted buckwheat, wood sorrel and truffle.

"Scott Bridger" "Bib & Tucker" "May Street Larder" "buckwheat" "Jerusalem artichokes" "milk curd" "apple" "sprouted buckwheat" "wood sorrel" "truffle" "perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "southern forest" "pemberton" "manjimup" "south west australia" "black truffle" "truffle festival" "truffle kerfuffle" "perigold truffle" "food festival" "food event" "perth food festival" "wine festival" "west australia food festival" "southern forest food council" "hunt and harvest" "manjimup truffles" "wine and truffle co" "truffle hill" "fontys pool" "truffle kerfuffle 2015"

GF adapted version of Buckwheat, Jerusalem artichokes, milk curd, apple, sprouted buckwheat, wood sorrel, and truffle (matched with Chestnut Grove 2014 Verdelho)

I am guessing that he included some other gluten flours to be able to make the dough so fluffy, and thus my gluten free adapted version was made using a thin buckwheat crêpe. After indulging on copious rich truffle butter from the marron, I actually welcomed the lighter flavours.

"Kenny McHardy" "Manuka Woodfire Kitchen" "pork" "heirloom pumpkin" "garlic and thyme pithivier" "truffle" "perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "southern forest" "pemberton" "manjimup" "south west australia" "black truffle" "truffle festival" "truffle kerfuffle" "perigold truffle" "food festival" "food event" "perth food festival" "wine festival" "west australia food festival" "southern forest food council" "hunt and harvest" "manjimup truffles" "wine and truffle co" "truffle hill" "fontys pool" "truffle kerfuffle 2015"

Pork, heirloom pumpkin, garlic and thyme pithivier, truffle (matched with Mountford 2014 Tangletoe Organic Cider)

Chef Kenny McHardy recently moved up to Perth from Albany and soon will be opening his new restaurant Manuka Woodfire Kitchen in Fremantle. He opted for a more hearty styled dish of a pork pithivier which is sort of a French equivalent of a meat pie but with a fluffy puff pastry. It was served with heirloom pumpkin and some local Tangletoe organic cider made at Mountford Wines in Pemberton.

"Kenny McHardy" "Manuka Woodfire Kitchen" "pork" "heirloom pumpkin" "garlic and thyme rilette" "truffle" "perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "southern forest" "pemberton" "manjimup" "south west australia" "black truffle" "truffle festival" "truffle kerfuffle" "perigold truffle" "food festival" "food event" "perth food festival" "wine festival" "west australia food festival" "southern forest food council" "hunt and harvest" "manjimup truffles" "wine and truffle co" "truffle hill" "fontys pool" "truffle kerfuffle 2015"

GF adapted pork dish: Pork rillettes, heirloom pumpkin, truffle (matched with Mountford 2014 Tangletoe Organic Cider)

Fluffy textures in gluten free pastry is a hard creation to prepare and Chef Kenny made the wise decision to not to ruin the dish with a lackluster gluten free pastry alternative. Instead, I received two buttery soft pork rillettes for my gluten free alternative. As many of my readers may recall, pork is not generally my first protein choice. But offer me pork lavished with luscious truffle and I can easily be swayed!

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Cold lemon soufflé, finger lime (GF, matched with Truffle Hill 2011 Cane Cut Riesling)

To finish off the evening, we enjoyed dessert made by Sophie Budd from Taste Budds Cooking Studio. Sophie bravely chose to made her dish truffle-less and used another culinary delicacy locally grown in the Southern Forests region; native finger limes. She prepared a smooth lemon souffle and topped it with adorable little pearls of Pemberton finger lime. I love how this fruit has been marketed as “citrus caviar”, it is such an appealing concept.

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We commenced our next morning at the Truffle & Wine Co to go on a truffle hunt. My stepmum Tess is a huge animal lover like I am, with a particular weakness for Labradors. We got to meet the truffle dog Scrappy, a black Lab whose gentle nature and large brown eyes won everyone’s hearts especially Tess’s.

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Not only is Scrappy trained to detect where truffles are growing under the ground, but she can also determine which truffles are ripe and therefore ready for harvest while leaving the immature truffles to continue to grow.

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Using specific head gestures Scrappy was able to indicate to her trainer if there was more than one truffle in a single location and if they were growing together in a cluster or spaced a distance apart. Such a clever dog!

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After a few cuddles with Scrappy, we returned to Fonty’s pool just in time for the Southern Forests Food Bowl Lunch. It was going to be a big day of non-stop eating so I had skipped breakfast in preparation and was ready with a very healthy appetite.

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Southern Forests Food Bowl Lunch

In a similar fashion to the dinner, our lunch was focused around showcasing some of the Southern Forest’s wonderful local produce with the black truffle taking centre stage. Each course was matched with local regional wines.

"Aaron Carr" "Vasse Felix" "marron" "tofu" "cauliflower" "miso" "pear" "truffle" "perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "southern forest" "pemberton" "manjimup" "south west australia" "black truffle" "truffle festival" "truffle kerfuffle" "perigold truffle" "food festival" "food event" "perth food festival" "wine festival" "west australia food festival" "southern forest food council" "hunt and harvest" "manjimup truffles" "wine and truffle co" "truffle hill" "fontys pool" "truffle kerfuffle 2015"

Marron, tofu, cauliflower, miso, pear, truffle (GF, matched with Woodgate 2014 Pinot Gris)

Our entree was prepared by Aaron Carr, the Executive Chef at Vasse Felix in Margaret River who was awarded 2015 Chef of the Year in the WA Good Food Guide. Using the locally farmed Blue Ridge marron, he paired it with sweet pear, cauliflower and truffle.

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Marron, tofu, cauliflower, miso, pear, truffle (GF, matched with Woodgate 2014 Pinot Gris)

"Aaron Carr" "Vasse Felix" "marron" "tofu" "cauliflower" "miso" "pear" "truffle" "perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "southern forest" "pemberton" "manjimup" "south west australia" "black truffle" "truffle festival" "truffle kerfuffle" "perigold truffle" "food festival" "food event" "perth food festival" "wine festival" "west australia food festival" "southern forest food council" "hunt and harvest" "manjimup truffles" "wine and truffle co" "truffle hill" "fontys pool" "truffle kerfuffle 2015"

Marron, tofu, cauliflower, miso, pear, truffle (GF, matched with Woodgate 2014 Pinot Gris)

For the main course Chef Luke Burgess slow cooked some finger licking beef short ribs. The short ribs were served shared style in the centre table with each guest receiving their own plate of smoked quince and kohl rabi salad to pair with the tender beef.

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Beef short ribs, smoked quince, kohl rabi, juniper, truffle (GF, matched with Timeless Hill 2012 Petit Verdot)

"Luke Burgess" "Garagistes" "beef short ribs" "smoked quince" "kohlrabi" "juniper" "truffle" "perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "southern forest" "pemberton" "manjimup" "south west australia" "black truffle" "truffle festival" "truffle kerfuffle" "perigold truffle" "food festival" "food event" "perth food festival" "wine festival" "west australia food festival" "southern forest food council" "hunt and harvest" "manjimup truffles" "wine and truffle co" "truffle hill" "fontys pool" "truffle kerfuffle 2015"

Beef short ribs, smoked quince, kohl rabi, juniper, truffle (GF, matched with Timeless Hill 2012 Petit Verdot)

The meal was rounded off nicely with dessert by Tom Randolph from No. 4 Blake Street. Savoury and sweet flavours were married with a truffle and Jerusalem artichoke custard topped with chocolate consommé and shards of salted chocolate.

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Truffle and Jerusalem artichoke custard, chocolate consommé, salted chocolate (GF, matched with Chestnut Grove Liqueur Verdelho)

After Saturday’s lunch we opted to head home from TK early as I was still suffering from my stupid back injury and needed some time out with my feet up to ease the pain. We had the Foragers Truffle Kerfuffle Seasonal Dinner that evening and I wanted to be able to last the distance. Foragers Field Kitchen holds sell-out seasonal dinners most Saturday nights which consist of a set menu served in a shared style. They have a BYO license.

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Foragers Truffle Kerfuffle Seasonal Dinner

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White bean and parmesan soup with truffle cream (GF)

Sophie Zalokar is a passionate advocate for the Southern Forest region and sources quality local produce to use in her kitchen as much as possible. Her cooking style is best described as authentic country cooking and nearly everything she prepares is made from scratch. For our first course, we started with a white bean and parmesan soup topped with truffle cream and fresh chervil. It was a crisp, cold night out and this shot of warmth was just what I needed.

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Wood-roasted Jerusalem artichokes and sprout hearts, toasted buckwheat, truffle, labna and hazelnuts (GF)

For our second course we enjoyed some wood-roasted Jerusalem artichokes and sprout hearts. I haven’t tried them wood roasted before, it seems to be more popular to served them pureed rather than whole. They have a distinct but subtle sweetness to them which I have since learnt is due to the fructose content, something to note if you have fructose malabsoprtion. Toasted buckwheat and hazelnuts added a wonderful textural element to the dish. Some labna, or fresh yoghurt cheese, was made from Bannister Downs milk and of course everything was lavished with plenty of fresh truffle.

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Cider braised rabbit, celeriac cream, porcini juice, truffle and sprout leaves (GF)

Whilst I’m certainly not a chef, it seems to me that rabbit can be a very temperamental meat to prepare. I often find it to be dry and tough unless it is served in some sort of slow cooked stew. Forager’s cider braised rabbit was none of those things and was so delicately tender and moist. It was served with celeriac cream, porcini juice, fresh truffle and Brussels sprout leaves.

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Honey custard, persimmon and pumpkin seed salad, ginger biscuit (GF adapted)

I was thankful that our dessert was lovely and light as we had been solidly eating for most of the day. The smooth honey custard sat gently in my overly full belly and the persimmon and pumpkin seed salad was a refreshing way to finish a perfect meal.

We were yet to explore much of the Truffle Kerfuffle Farmers Market so we headed back on the Sunday morning as fresh as daisies to check it out.

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Southern Forest potatoes

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Kent Street Deli’s Eton Mess

There was an abundance of local food and wine to try with a smaller selection of hot food stalls to purchase more substantial meals. What sparked the Boy’s attention the most were the truffle inoculated trees available for sale and although we don’t have a property in Manjimup he showed great interest in getting one. Dad being the always generous man stopped in at the stall and bought one for his only son-in-law.

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Lady Marmalade’s meringues (GF)

After the previous day’s feasting we were happy for a light lunch and while Dad and Tess wandered the Market tasting wines the Boy and I sat on the grass and ate some heartwarming market food. We had filled our bags with purchases of local produce to bring home including fresh truffles, local potatoes and an enormous spaghetti squash.

That evening back in our chalet, we had the most simple but exquisite meal of mashed potato with truffle butter and fresh truffle. It was as heavenly as all the other dishes we devoured over the three days, except of course for David Coomer’s marron. Now THAT was a one in a lifetime moment. It is always sad moment when TK is over, but the four of us are already counting down the days until next year’s truffle feasting. It looks like it might be an annual event for Dad and Tess too now!

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The biggest mound of truffle mash

Truffle Kerfuffle is held on the last weekend of June every year at Fonty’s Pool in Manjimup. Refer to their website www.trufflekerfuffle.com.au for more details 

Disclaimer: Chompchomp purchased the tickets to the Hunt and Harvest dinner, Food Bowl lunch, Truffle Hunts and Winter Seasonal Dinner at Foragers at her own expense. She was grateful to receive a media pack with free passes, wine glasses and transportation to events for all her family from Offshoot Creative. 

Pata Negra | 26 Stirling Highway, Nedlands WA 6009 | (08) 9389 5517 | www.patanegra.com.au

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Bib & Tucker |18 Leighton Beach Boulevard, North Fremantle WA 6159 | (08) 9433 2147 | www.bibandtucker.net.au

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May Street Larder | Shop 23, 155 Canning Highway, East Fremantle WA 6158 | www.maystreetlarder.com.au

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Manuka Woodfire Kitchen | Shop 6/7,128-134 High Street, Fremantle, Western Australia 6160 | Facebook

Sophie Budd, Taste Budds Cooking Studio

Vasse Felix | Corner of Tom Cullity Drive & Caves Road, Margaret River WA 6284 | (08) 9756 5050 | www.vassefelix.com.au

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No 4 | 4 Blake St, North Perth, 6006 WA | (08) 9444 6678 | www.no4blakestreet.com.au

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Foragers | Lot 1 Roberts Road, Pemberton WAZ 6260 | (08) 9776 1580 | www.foragers.com.au

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Colonial Brewing | Osmington Road, Margaret River WA 6285 | (08) 9758 8177 | www.colonialbrewingco.com.au

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Kent Street Deli | Unit 3/1 Kent Road, Rockingham WA 6168 | (08) 9528 5335 | www.kentstreetdeli.com.au

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Lady Marmalade | Donnybrook, WA | 0417 415 073 | Facebook

Creamy truffle cauliflower soup - dairy free, gluten free, vegan

Posted by  | Categories: Blender Recipes, Degustation/Fine dining, Featured, Recipes, Southern Forests, Vegan, Vegetarian

Recovery from a disc injury can be a roller-coaster ride of good days and bad days. After an optimistic fortnight of steady improvement, I was faced with a horrid day of crippling pain and depression. I forced myself through the morning’s torture in the hope that it would ease as the day progressed but the short drive to work was enough to push me over the edge. I am normally an energetic and bubbly person and I hate that I’m reduced to a crumpled heap on the floor of our staff room. To add to the pain, I feel racked with the guilt of leaving my colleagues with all my work for the afternoon. I battled through a couple of consults before pathetically limping back to my car for the dreaded drive home. Pain has a way of warping your perspective on life and I can sense how short tempered and grumpy I am but with every moment hurting I cannot stop myself.

Upon arriving home I drugged and heat-packed the hell out of that wretched spine of mine before laying back in bed with a glass wine in hand. Before long I was smothered in cats and started to appreciate that tommorow would be a brand new day. With new-found gratitude I reminded myself to be thankful I still have many wonderful things in my life; I have my sanity, my internal health, a loving husband and two of the most handsome cats in the world.

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One of my treasured winter creature comforts in Perth is our locally grown fresh black truffles. I go absolutely bonkers for these little black fungi and our winter is filled with back to back truffle dinner events. This season has already kicked off and yet I’m in no good shape to sit down for a lazy degustation. So, in an act of kindness the Boy suggested that instead of going to the truffle, get the truffle brought to me. My first creation of the season is this luscious creamy truffle cauliflower soup. This is a vegan cauliflower soup that is also gluten free and dairy free, and rich in flavour and umami deliciousness.

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Creamy truffle cauliflower soup
Author: 
Recipe type: Dairy free, gluten free, vegan, fructose friendly
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 1 clove garlic
  • 30 grams Nuttelex or preferred dairy free, vegan spread
  • 1 tablespoon vegetable stock concentrate (from Thermomix EDC, if you are not using a Thermomix, use 1 stock cube. Ensure it is onion and gluten free)
  • 40 grams fresh shiitake mushrooms
  • 40 grams raw blanched almonds, soaked for 1-2 hours and drained
  • 250 grams cauliflower, roughly chopped
  • 200 grams potato, roughly chopped
  • 1 tablespoon savoury yeast
  • 600 grams filtered water, room temperature
  • 10-20 grams of fresh black truffle, depending on preference
  • salt and pepper to taste
For garnishing:
  • 100 grams cauliflower florets, broken into small florets
  • ½ tablespoon extra virgin olive oil
  • 1 tablespoon sliced almonds
  • 10 grams fresh black truffle
Instructions
Roasted cauliflower for garnishing
  1. Preheat oven to 200C.
  2. Toss 100 grams of small cauliflower florets in olive oil season with salt and pepper and roast in the oven for 20-25 mins until browned. Reserve for garnishing the soup
Creamy truffle cauliflower soup
  1. Place garlic clove in the mixing bowl and chop for 5 sec | Speed 5 MC. Scrape down the sides of the mixing bowl.
  2. Add 30 grams Nuttelex and saute for 2 mins | 100C | Speed 1.
  3. Add vegetable stock concentrate, potato, shiitake mushrooms, cauliflower, drained almonds, savoury yeast, water and salt and pepper to taste. Cook for 20 min | 100C | Speed 1. Put the simmer basket on top instead of the MC
  4. Blend for 1 minute | Speed 9, gradually increasing from Speed 1-9 until a smooth consistency is achieved.
  5. Shave 10-20 grams of fresh truffle into the mixing bowl ensuring to leave enough to garnish. Mix for 20 seconds | Speed 3.
  6. Serve immediately and garnish with roasted cauliflower, sliced almonds and fresh black truffle
For those without a Thermomix:
  1. Finely chop garlic clove. Saute with 30 grams Nuttelex in a medium sized saucepan on medium heat.
  2. Add vegetable stock concentrate, potato, shiitake mushrooms, cauliflower, drained almonds, savoury yeast and water and bring to the boil. Simmer for 15-20 min or until vegetables are soft . Add salt and pepper to taste.
  3. Blend using a stick blender until a smooth consistency is achieved.
  4. Shave 10-20 grams of fresh truffle into the mixing bowl ensuring to leave enough to garnish. Stir to mix through
  5. Serve immediately and garnish with roasted cauliflower, sliced almonds and fresh black truffle

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The Picnic Basket, Taroona, Hobart

Posted by  | Categories: Breakfast/Brunch, Featured, Hobart, Modern Australian, Restaurants, Tasmania, Travel

Earlier this year I locumed as a cat vet for the Hobart Cat Clinic and discovered a humble little café just up the road called The Picnic Basket. For lunch breaks I found it hard to tear myself away from the clinic as I’m not used to working somewhere as the sole charge vet. I am paranoid that an emergency case might rock up when I’m not there to treat it. Fortunately, the brilliant nurses at the Cat Clinic are very experienced and in all honesty would have been more than capable of holding the fort in my brief absence. After buying take-out lunches for the first week, they encouraged me to walk up to The Picnic Basket and dine in for lunch.

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It is a curiously decorated café that feels like a fusion of a corner store, a farmstead living room, a bakery and a café. It is owned by a husband and wife team who are dedicated to promoting local produce and you can actually buy picnic baskets and fill them with take away goods for your own outdoor experience.

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For those not wanting to brave the cold Tasmanian outdoors, there are plenty of cosy places to dine inside and it was lovely to sit and sip my coffee with the sun shining through the large ceiling height windows.

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The Boy ordered himself a freshly squeezed juice as he doesn’t drink coffee. The juice was made with beetroot, apple and a hint of ginger. He gulped it down with minimal conversation which I always take as a positive sign.

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Gaza breakfast ($14)

For lunch he ordered the “Gaza Breakfast” which turned out to be a much larger meal than either of us were expecting. I guess this is a good demonstration of the difference between Hobart and Perth prices!

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Gaza breakfast ($14)

The soft, warmed pita was smeared with hummus and topped with boiled eggs, tomato, cilantro, red onion and a dash of paprika.

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Miss Watson’s ($14.50, GF) with Extra of mushrooms ($3)

I was keen to try the “Miss Watson’s” dish which came with their home-baked gluten free nut seed bread. The moist, protein rich bread was dense and heavy making this a very filling dish. It was piled high with smashed avocado, roasted cherry tomatoes and delightfully squeaky haloumi.

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Miss Watson’s ($14.50, GF) with Extra of mushrooms ($3)

Not knowing how generous the servings would be, I also ordered a side of mushrooms to share. The mushrooms weren’t served separately as I expected but were added onto my toast. The Boy’s Gaza breakfast was more than enough to keep him going so I just ate them all to myself.

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Miss Watson’s ($14.50, GF) with Extra of mushrooms ($3)

The Picnic Basket is located on the southern side of Hobart and the route takes you along a picturesque winding coastal road. It is worth a visit should you have the time during your travels. For those of you who are my regular readers, you are probably thinking I am turning into a broken record by going on about how amazing all the food is in Tasmania. I guess this means you will just have to check it out for yourselves!

The Picnic Basket

176 Channel Highway, Taroona, TAS 7053 | 0477 225 427 | Facebook

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Dairy Free Cinnamon Turmeric Custard (gluten free, fructose friendly, FODMAP friendly, dairy free custard)

Posted by  | Categories: Blender Recipes, Desserts, Featured, Recipes, Vegetarian

For anyone who has gone through the journey of having a back injury you will understand what an ordeal it can be; not just physically but emotionally as well. When I was in my early thirties, a couple of my spine’s intervertebral discs decided to give way while I was in the middle of performing a dental procedure on a dog. It was at a point where my veterinary career was progressing perfectly and I was just about to ask my bosses to buy in as a partner to the practice. I was one of their star employees who happily worked consecutive twelve hours shifts, overtime and after-hours with no complaints.

And then, thanks to my back, it all turned on it’s head. It took me eight grueling weeks to be able to return to work and even then it was only in a part-time capacity. It was over a year before I could go through a full day without severe pain. Chronic pain can often lead to depression and it took me a long time before I could say I felt mentally whole again. Fortunately those dark days are far behind me and my focus on health, nutrition and mobility forms part of every day of my life.

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Given my history, I became very concerned this week when I had a sudden onset of back pain with a total inability to bend. I couldn’t even put on a pair of socks! After seeing a doctor, remedial massage therapist and physio along with downing some analgesics, I am relieved to find out it is hopefully just my ol’ faithful disc flaring up again with some muscle spasm to boot. I am hoping this is a better prognosis as I cannot afford to have an extended time off work again!

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To assist my body in recovery, I have been nourishing myself with natural anti-inflammatory foods including fresh fish, leafy greens, beetroot, ginger and turmeric. Because the Boy isn’t keen on curry, I had to think hard about how to add turmeric into our daily meals. This inspired me to create a dairy free custard that is also fructose friendly and of course gluten free. It it naturally sweetened and easy to make in the Thermomix. If you don’t have a Thermomix, you can make on your stove top too.

Dairy Free Cinnamon Turmeric Custard (gluten free, fructose friendly, FODMAP friendly, dairy free custard)
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 serves
 
Ingredients
  • 2 free range eggs
  • 1 vanilla pod, split open and scraped
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • 45 grams of a natural sweetener of your preference such as maple syrup, rice malt syrup or coconut sugar
  • 50 gm arrowroot or gluten free cornflour
  • 400ml can organic coconut milk
Instructions
  1. Add all ingredients into your Thermomix mixing bowl and cook for 7min | 90C | Speed 4.
  2. Once cooked, blend for 4 sec | Speed 6.
  3. Remove any remaining vanilla pod portions and serve immediately.

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