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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. 

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

Taste of Perth 2015: My Gluten Free Eats

Posted by  | Categories: Degustation/Fine dining, Events, Featured, Food and Wine Festivals, Perth

Taste of Perth 2015 proved that this is a city of passionate and dedicated gourmands. Over 15,000 people braved strong winds and horizontal rain to enjoy icon dishes from our city’s best restaurants served up by the Head Chefs themselves.

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It was a very wet weekend with only a brief few hours of sunshine during the Friday lunch session which was fortunately the session that I attended! The festival is divided into lunch and dinner sessions which allows you four hours to eat, drink and mingle with friends. Food is purchased using “Crowns” which one Crown equally the value of $1.

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I was joined by my fellow blogging friends who, like me, know the importance of having a “Taste of Perth Game Plan”. Prior to attending each of us had read the full menu, decided on our chosen dishes and could visualise the basic map layout in our heads. This is serious business!

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The lack of indication for the gluten free dishes on the menu was a slight source of frustration for me. Some stalls can develop reasonable sized queues and no one wants to wait in line to find out they cannot order anything. Not wanting my frustration to turn into disappointment, I created a Plan B in the case that my desired dishes were glutenised. Yes that is a word.

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Nobu’s 9+ Wagyu Carpaccio (GF adapted, 32 Crowns)

After a few snacks in the corporate lounge, we kicked off our designer degustation at Nobu with their icon dish of 9+ Wagyu Carpaccio served with a slightly gooey quail egg and a kick of aji amarillo aioli. My dish was gluten free adapted with the omission of soy-salt. Whilst some may baulk at the price to portion ratio of this dish, I assure you that it would take just one mouthful of that buttery meat to liquefy on your tongue to make you understand what real Wagyu is.

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El Público’s Lamb Ribs (GF, 12 Crowns)

Nobu’s spicy aji amarillo aioli lingered on our palates making the perfect introduction to head to El Público’s stall for some Mexican. I had already had the pleasure of tasting their dishes at the sneak preview a few weeks back so I looking forward to more.

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El Público’s Street Corn (GF, 6 Crowns)

I loved the sweet freshness of the street corn charred and braised served with crema, chili, lime & fresh cheese.

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El Público’s ICON DISH Flavours of Mexico (GF, 30 Crowns)

Later that night on the evening session, the Boy was desperate to try El Público’s icon dish called the “Flavours of Mexico” as he hasn’t had the chance to chow down bugs since we last visited Thailand. The fried crickets were served with two shots of throat clearing mezcal.

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Bib & Tucker’s Head chef Scott Bridger demonstrating in the Electrolux Taste Theatre

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Bib & Tucker’s Rosella Flower Cured Kingfish (GF, 12 Crowns)

Bib & Tucker had a few gluten free options on offer. The colourful rosella flower cured kingfish with beetroot, finger limes and beach herbs injected much needed vibrancy to the afternoon as the sun began to slink behind the rain clouds.

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Bib & Tucker’s ICON DISH Flinders Island Wallaby Shank (GF, 16 Crowns)

Their icon dish was Flinders Island wallaby shank served with textured puffed wild rice and pickled grape agrodolce. Head Chef Scott Bridger demonstrated how to prepare this dish in the Electrolux Taste Theatre where the aromas of his cooking only served to increase our appetites even more.

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Modo Mio’s Vitello Tonnato (GF, 6 Crowns)

Moving on from Bib & Tucker, I couldn’t stop myself nabbing a bite sized serve of Modo Mio’s vitello tonnato as it is one of my favourite dishes from their restaurant. The tender, thinly sliced veal was drizzled generously with tuna and caper mayo, topped with a quail egg and finished with a splash of truffle oil. However it really was not much more than a mouthful.

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As we all looked at our watches, we realised we were running out of time! I was feeling rather content and happily followed the consensus of the group to head to Asado.

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I quickly deduced that Asado is the place to be if you are a meat lover. I stood in a trance for more than a few minutes watching the chefs meticulously cook thick chunks of sizzling marbled meat on the BBQ grill.

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Eventually I broke away my gaze, presumably because my eyes were tearing from all the smoke and decided I had eaten enough to satisfy my savoury tastebuds. I was ready for a sugar hit.

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Asado’s Burnt Banana (not GF, 6 Crowns)

I was in luck as Asado was one of the few stalls offering a dessert option. Their burnt banana dish was not gluten free as it came with a butter biscuit base. I was grateful that the chefs were happy to make me a special adapted versio.

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Asado’s Burnt Banana (GF adapted, 6 Crowns)

The banana was caramelised with a satisfying crunchy layer but I have to say it was the dulce de leche that won me over. I know salted caramel is starting to be a bit old hat, but I still love it!

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Bistro Guillaume’s Macarons

With the day nearly over and my stomach nearly overflowing into my oesophagus, I accepted that if I bought any more food it would need to come home in a doggy bag. Of course that wasn’t a problem, and with a surprisingly quick step for someone so full I managed to whisk over to Bistro Guillaume.

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Bistro Guillaume’s Duo of Macarons (GF, 8 Crowns)

Last year Bistro Guillaume’s massive “macaron burger”, or macaroon as it was inaccurately called, was enough to out-macaron even me! This year it was replaced with a more digestable boxed “Duo” of salted caramel and strawberry macarons although they were still quite a decent size. Sugar high here we come!

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Honeycake (GF version)

As we were leaving Taste of Perth, we walked past the Honeycake stall and I noticed a little “gluten free available” sign on their table. I have attempted to try tasting the Honeycake for months and months after my dear friend Michelle from Foodie Cravings told me there is a gluten free option. Sadly every time I try to buy one they have sold out….but not this time! Oh my, I can now understand what Michelle was on about because it really is worth the hype!

Taste of Perth runs every year in May 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 and Electrolux. Some of her dishes were provided free of charge and some she purchased herself.

Nobu | Crown Perth, Great Eastern Highway, Burswood 6100 | (08) 9362 7551 | www.noburestaurants.com/perth

Nobu Perth on Urbanspoon

El Público | 511 Beaufort Street, Highgate WA 6003 | 0418 187 708 | www.elpublico.com.au

el PÚBLICO on Urbanspoon

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

Bib & Tucker on Urbanspoon

Modo Mio | Crown Perth, Great Eastern Highway, Burswood WA 6100 | (08) 9362 7551 | www.crownperth.com.au/restaurants/premium/modo-mio/about

Modo Mio on Urbanspoon

Asado | 34 Saint Quentin Avenue, Claremont WA 6010 | (08) 6424 9877 | asado.com.au

Asado on Urbanspoon

Bistro Guillaume | Crown Perth, Great Eastern Highway, Burswood | (08) 9362 7551 | www.bistroguillaumeperth.com.au

Bistro Guillaume on Urbanspoon

The Honeycake | Shop 40, Fremantle Markets, Henderson Street, Fremantle WA 6959 | www.thehoneycake.com.au

Taste of Perth 2015 Sneak Preview and Ticket Giveaway

Posted by  | Categories: Attractions, Degustation/Fine dining, Events, Featured, Food and Wine Festivals, Perth, Restaurants

For those of you that missed out on experiencing the glorious feast at Taste of Perth last year, my best advice for you is not to miss out again. Taste Festivals are one of the world’s greatest restaurant festivals and are held in a number of locations all around the world including Paris, London, Sydney and Moscow.

Taste of Perth made its début last year attracting over 16,000 hungry punters over the three days. This year’s Taste festival will be held from the 15th to the 17th of May at Langley Park and it looks like 2015 is shaping up to be even better than last year.

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Photo courtesy of Jessica Wyld

At Taste of Perth, you will be able to create your own designer degustation as many of Perth’s top restaurants will be participating in the event. The 2015 line-up will include some of my favourite venues such as Lalla Rookh, Bistro Guillaume, Bib & Tucker, Nobu, Next Door at No4, Print Hall, El Público and more.

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Photo courtesy of Jessica Wyld

To give an insight into what to expect this year at Taste, I was invited to attend “Taste on Tour”; a fun-filled roving dinner where I joined a small group of bloggers to visit three of the participating restaurants and sample some dishes on the Taste of Perth ’15 menu.

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Pork Belly Taco (GF)

Our first venue for the evening was El Público in Highgate. El Público will have four dishes on offer at Taste, and I am happy to say all of them will be gluten free!

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Pork Belly Taco (GF)

We started off with tasting the pork belly taco served with charred pineapple, salsa picante and chicharon. The taco was topped with shreds of pork crackling giving it a wonderful play on textures with a lot of depth of flavour.

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Street Corn (GF)

The braised street corn dish will be a filling option for vegetarians and was served with cream, fresh cheese chill and lime.

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Lamb Ribs (GF)

For those festival goers needing something a bit meaty, El Público will also be serving their uber soft twice cooked lamb ribs with sesame, cucumber & lime.

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Fried crickets (image from Chompchomp’s Taste of Perth 14)

After it’s sell out popularity last year, El Público will be bringing back their icon dish called “Flavours of Mexico”. This dish consists of a serve of their renowned fried crickets alongside two shots of village mescal.

Photo courtesy of the Food Pornographer, thefoodpornographer.com

Photo courtesy of The Food Pornographer: thefoodpornographer.com

Our next stop was Lalla Rookh in the CBD and to everyone’s surprise and delight a tram pulls up in front of El Público to transport us to our next destination!! We piled into the tram filled with giggles while our tram driver proceeded to get some pop music cranking loudly. So much fun!

Before long we arrived at Lalla Rookh, my favourite Italian restaurant in Perth. I love how Head Chef Joel Valvasori has a strong focus on using West Australian produce and am grateful that he will always effortlessly cater for me despite my dietary requirements meaning I never feel like I miss out.

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Braised Lamb Shank (GF)

Lalla will be serving their braised lamb shank as their icon dish for Taste this year. This dish is available by pre-order from the restaurant and has a level of cult popularity amongst the regulars.

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Organic polenta and parmigiana, Nonna’s style (GF)

It will be served with organic polenta made in a more traditional way with a texture that is almost like a light bread. Perfect for dunking in all that luscious, sweet lamby sauce.

After nearly exploding with full stomachs, we were greeted by our chirpy tram driver out the front of Lalla Rookh to transport us onwards to our final Taste on Tour location; Next Door @ No4 in North Perth. Despite protests from many of us of being way too full to be able eat anymore, it never ceases to amaze me how food bloggers can continue to push the boat out and keep eating!

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Croquettes- Taleggio, Broccolini – smoked lardo, hazelnut marmalade (not GF)

No 4 Blake Street’s Head Chef Tom Randolph is passionate about using seasonal and local produce and will source many of his ingredients directly from the small-scale producers themselves.

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No4 Risotto (GF)

The two gluten free options on No4’s Taste of Perth menu this year will be their signature No4 risotto and a 45 day dry aged beef.  The risotto is a vegetarian option made with cauliflower, cocoa and topped with burnt rice crisps.

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45 Day Dry Aged Beef (GF)

The organic grass-fed beef was tender enough to cut with a fork and was served with a fried egg, crispy kale and sprinkling of dukkha.

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Valrhona Chocolate Garden (not GF)

No4 will also return one of their sell out dishes to the menu this year; their Valrhona Chocolate Garden. This pot of chocolate decadence contains salted caramel, chunks of chewy peanut dacquoise and sandalwood rocks but is sadly not gluten free due to the chocolate soil.

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My GF adapted Valhrona Chocolate Garden (no chocolate soil)

I think the chef may have seen a jealous glint in my eye as I watched everyone’s eyes roll in ecstasy devouring their Gardens. Before long I was presented with a gluten free adapted version, sans soil but topped with shards of salted caramel chocolate instead. Thank you chef!

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Photo courtesy of Jessica Wyld

I will be giving away TWO double passes to Taste of Perth on my Facebook page over the next week valued $72 each.

To enter simply tell me which is your favourite restaurant attending Taste of Perth this year and why they are your favourite. You can write your answer in the comments section below or alternatively head to my Facebook Page.

 The winners will be selected by the Boy and will be based on the most interesting and original answers.

Entries close Sunday 10th May 2015. This competition is open to residents of Australia only.

Disclaimer: Chompchomp attended Taste on Tour as a guest of Taste Festivals and 3am Thoughts.

el PÚBLICO | 511 Beaufort Street, Highgate WA 6003 | 0418 187 708 | www.elpublico.com.au

el PÚBLICO on Urbanspoon

Lalla Rookh Bar and Eating House | Lower Ground, 77 St Georges Terrace, Perth WA 6000 | (08) 9325 7077 | www.lallarookh.com.au

Lalla Rookh Bar & Eating House on Urbanspoon

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

Next Door @ No4 on Urbanspoon

South of France Eat Drink Perth Menu at Blackbird, East Perth

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

This week is the final week for Eat Drink Perth festivities and for my last official EDP hurrah I attended the “South of France” dinner at Blackbird Restaurant in East Perth. Blackbird is a quaint little place tucked away in the corner nook of Claisebrook Cove facing out onto the water. Their focus is on serving traditional rustic European dishes and they have an interesting wine list with a collection of both local and International wines.

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The South of France Dinner includes a three course meal accompanied by a bottle of French wine to share for the very reasonable price of $55 per person. I notified the kitchen staff in advance of my gluten free dietary needs and found then to be more than happy to accommodate.

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Our entrée consisted of a share plate with three traditional Southern French dishes; a mushroom truffle dip with fresh baguette, pissaladière and salad Nicoise. I am always so grateful that there are many restaurants in Perth that now offer gluten free bread. I accept that these offerings will often be stodgy and, well, gluten free-ish but beggars can’t be choosers they say! I’m just happy to be considered. However for this evening, to my delight, our waiter served our entrée plate accompanied with some gluten free baguette!

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Wild mushroom and truffle dip

Crunchy on the outside, and soft and light on the inside, it actually tasted like real baguette! With Perth’s truffle season creeping up close, I am getting to desperate levels of anticipation for a three month truffle binge. Just a single smear of truffilicious dip on my gluten free baguette was enough to make my eyes beam wide and I started to bounce up and down in my seat with excitement like a child.

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Pissaladiere on GF baguette

Pissaladière is a bit like a French alternative to pizza that is often served in bakeries in Nice on the southern coast of France. It consists of a thick dough topped with caramelised onions, olives, garlic and anchovies.  My pissaladiere was adapted by replacing the base with gluten free baguette. Containing caramelised onion meant that this wasn’t exactly a fructose friendly morsel, but sometimes I find it hard to say no to such deliciousness. Although I knew I was going to suffer a bit from onion bloating later on, I temporarily cast aside my worries and got lost in the moment enjoying my gluten free treat.

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Salad Nicoise (GF)

The final dish on the share plate was a salad Nicoise with green beans, cherry tomatoes, boiled egg, chat potatoes and tuna aioli. The tuna aioli was creamy, rich and packed a powerful flavour kick to the more gentle fresh ingredients.

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Salad Nicoise (GF)

For the main course there was a choice of two dishes which were also designed to share. The options were either Coq au vin Blanc with Provençale rice, or, Bouillabaisse. My stepmum makes a killer version of both these dishes so it was a hard call to pick which one to order. After some careful deliberation we chose the bouillabaisse.

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Bouillabaisse (GF)

It was a wise choice. Chunky fillets of Red Emperor were cooked to a flaky perfection and joined cockles and prawns to bath in a bright and heart-warming broth. There was a slight chill in the night air and each mouthful of soup helped warm my bones.

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Bouillabaisse (GF)

Our dessert required only a slight adaptation to be gluten free with the standard dish consisting of little bite size tart aux pomme, or apple tarts with some fresh stone fruits and brandy cream. The chef made me a gluten free tart by fashioning a shell using a chunk of walnut cake.

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Tart aux pomme, brandy cream, fruit

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The GF adapted version

Our midweek South of France dinner was one that we arrived with no expectations and walked away more than contented and satisfied.

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Simple stone fruit added some tartness to the tarts

Growing up with a patriotic French-born father resulted in French cuisine forming a considerable part of my childhood. My Dad grew up in the south of France and so food from this region is something I was taught to know well from a young age. Getting to enjoy some of these classic dishes at Blackbird brought back fond memories of my younger years and it was definitely a weeknight worth leaving the house for.

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The Boy’s “normal” tart

Disclaimer: Chompchomp’s meal was paid for by the City of Perth as part of her official blogging duties for Eat Drink Perth 2015.

Blackbird

10 Eastbrook Terrace, overlooking Claisebrook Lake, East Perth, WA 6004 | (08) 9225 7880 | blackbirdrestaurant.com.au

East Drink Perth Offer South of France Dinner: $55 per person for two people, three course with a bottle of French wine

Blackbird on Urbanspoon

Martinis and Oysters at Frisk for Eat Drink Perth

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

This is my second year to join the team of official bloggers for the Eat Drink Perth Festival which is an annual event held over five weeks in Perth City and its surrounds. Eat Drink Perth is a festival where there is something for everyone with all sorts of brilliant foodie events held every day ranging from degustations to walking tours, bar wars to cooking classes and there is even a Food Truck Rumble. We are now half way through the festival and reflecting back over the past few weeks I am happy I have managed to cram a lot in despite my non-blog working life being super busy. I have attended the annual Gluten Free Expo, an intimate long table diner by The Creatives, eaten some velvety raw desserts at CNR and watched a friend eat nearly 900 grams of pork knuckle at Brotzeit.

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In return for our writing and photography efforts for the festival, each blogger has been kindly delegated complementary tickets to some events that we listed on our individual top ten festival picks. For me this included an opportunity to attend Frisk Small Bar’s Martini and Oysters night.

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Along the same lines that I don’t understand people who don’t like cats, I don’t understand those that don’t like oysters. They are so succulent and juicy, slightly sweet and slightly briny all in one mouthful and I could easily eat my body weight of them if I was given the chance.

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Normally I love pairing oysters with French champagne however in all honesty I am generally happy pairing champagne with almost anything! For a change, I was interested to see how the oysters paired with a Martini as this was a combination I haven’t tried before. Would the Martini complement the flavours of the oysters or would it be too overpowering and just drown them out?

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The bar team at Frisk can churn out some of the best cocktails in town and I had confidence that they could pull this combination off with a hit. They have one of the most enormous and amazing gin collections that I have even seen and I figured that if anyone could match a cocktail to an oyster they would be the ones to achieve it.

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And my gut feeling was right. I was soon to discover that sipping Martinis with oysters is indeed a perfect match with the flavour of each seemingly enhanced by the other. The botanical crispness of the martini meant it didn’t overpower the creamy oysters and my palate ended with a harmonious briny finish. This is a combination definitely worth trying again provided I can muster up the will power to say no to champagne. And that is never easy!

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Disclaimer: Chompchomp is one of the official bloggers for Eat Drink Perth ’15 and enjoyed her oysters and martini courtesy of the City of Perth. For more details of Eat Drink Perth events head to their website

Martinis & Oysters Every Thursday during Eat Drink Perth ’15 at  Frisk Small Bar, 103 Francis St, Northbridge WA 6003

$20 | 3pm-midnight | No bookings required | EDP Program details | www.frisksmallbar.com.au

Frisk. Small Bar on Urbanspoon

My Top Ten Highlights from the Coles Gluten Free & Healthy Living Expo 2015

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

This year is my second year as the official blogger for the Gluten Free and Healthy Living Expo. The expo was held this weekend over two days at the Perth Convention Centre and received a fantastic turn out on both days. The stallholders have caught on to the concept that people love free stuff and at nearly every exhibit there was something to try. I strongly recommend arriving at the expo with an empty stomach! For those who make the mistake of having breakfast beforehand, there are some great discounts so you can fill up your show bag and enjoy them later on.

It makes such a pleasurable experience to attend a food expo and to not have to worry about cross contamination with gluten! 2015 brought a number of newcomers to the expo to join all the gluten free fun and I was pleased to see there were also a number of new FODMAP friendly products available.

Here are my top ten highlights for 2015. For my full album of photos head to my Facebook page.

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1. Lupin Foods – www.lupinfoods.com.au

After my involvement with last year’s WA Signature Dish I am no stranger to Lupin Foods. It was used by Rhiannon Birch as one of the hero ingredients for her winning dish of Dorper lamb with a lupin and za’tar crust.

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Rhiannon Birch from Lupin Foods

Lupin Foods is a proud Western Australian company founded in 2012 and have grown to a high level of popularity in a short space of time. Lupin is not only gluten free but high in protein and dietary fibre in addition to being very easily digestible.

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They had a couple of different options to taste at their stall including sweet apricot balls and a variant of hummus made with lupin instead of chickpeas. They were also the proud winners of the Expo’s best Display Award for this year.

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Lupin Foods Pomegranate and lupin salad

My favourite sample was their pomegranate and lupin salad which was made to be like a couscous salad. It is the first gluten free “couscous” I have had that isn’t gluggy and had a wonderful fluffy texture. I made sure to go home with a bag of Lupin Flakes to make this dish for myself at home.

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2. Turban Chopsticks – www.turbanchopsticks.com.au

Turban Chopsticks are another Western Australia company that drew the crowds at the show. With a constant stream of hot food pouring out of their tiny makeshift kitchen it was hard to walk past the stall without drooling.

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Photo courtesy of Turban Chopsticks

Turban Chopsticks are a family business who have helped simplify meal preparations for busy people with food intolerances. Their meal kits make it so easy to conjure up dinner without too much effort but still with maximum flavour. Their tropical Thai coconut rice was highly addictive and I cannot wait to make some more.

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Dr Sue Shepherd

3. Sue Shepherd – shepherdworks.com.au

I was very excited to see Dr Sue Shepherd lecturing this year. Dr Shepherd is an Advanced Accredited Practicing Dietician and Advanced Accredited Nutritionist and is recognised as one of the world’s leading dietician in the areas of Coeliac Disease and irritable bowel syndrome (IBS).

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She is one of the pioneers in researching and understanding the low FODMAP diet which in turn has helped so many sufferers of IBS around the world. She gave talks on the FODMAP diet and on Coeliac Disease versus IBS to a full audience. There wasn’t a spare seat in the house.

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Kez’s Kitchen Gluten Free Cereal Bites Low in Fructose

4. The huge range of new fructose friendly products that are available!

Many of you will be familiar with Kez’s Kitchen gluten free products. They make a range of gourmet gluten free biscuits sold in major supermarkets however most of them contain dried fruit making them not suitable for those on a low FODMAP diet. They have now brought out a product called “Cereal Bites” that is low in fructose and has received the FODMAP Friendly logo to prove it.

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Kez’s Kitchen Free & Naked Gluten Free Choc Mud Bar (note this isn’t FF)

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Another new product I discovered was Rick Grant’s Seasoning Mixes. Rick has brought out a range of gluten free, onion free, and garlic free seasoning mixes to please both Coeliac and FODMAP bellies. I bought myself all four to try; Tempura Batter mix, Wedges Seasoning mix, Chicken Seasoning mix and Fish Seasoning mix.  I will let you all know how I go!

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Rick Grant giving a cooking demonstration

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Well & Good

5. Well & Good stand – www.wellandgood.com.au

The Well & Good stand are strong performers at the expo every year with a guaranteed chance at sampling most of their premixes all freshly baked.

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There is often queues of children lining up for their free cupcakes and I cannot help but smile that these food intolerant kids can finally get a chance to do what some take for granted.

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Well & Good Rye-less Rye bread

A new Well & Good product I hadn’t seen before was Rye-less Rye bread. It has the added goodness of spirulina and sunflower seeds and had a wonderful texture and flavour.

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Well & Good Carrot Cake

6. Vintage Style Cakes & Cookies – www.vintageglutenfree.com.au

I may be a little biased in my love for Vintage Style Cakes & Cookies as they are a regular attendee at our local Vic Park Farmers Markets. The company was only established last year and has since hit cult levels of popularity for some Perth residents. My favourites include their carrot cake, lemon slice and the jelly cakes. I will often confuse my in-laws when I bring some of these cakes along to family lunches as they don’t believe me that they are gluten free!

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Vintage Style Cakes & Cookies

7. Solomon’s Cafe – solomonscafe.com.au

Solomon’s Café is based in Mount Lawley on Beaufort Street and serve delicious gluten free, dairy free, organic meals made from scratch in their kitchen. The Boy and I ate a meal at Solomon’s earlier last year where I got to enjoy gluten free gnocchi and healthy raw zucchini noodles. At the Expo they offered some meals for hungry punters.

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Buckwheat wrap and juice from Solomon’s Cafe

We tried their buckwheat tuna wraps made with cashew cheese and salad. I washed mine down with a carrot and ginger juice adapted to be fructose friendly by the omission of apple.

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8. Coles Supermarkets

Being the main sponsors for the Expo the Coles stand was a buzzing hive of activity. In addition to a having a mini-store selling all their Coles-branded gluten free products there were a couple of stands offering free sampling.

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There was also a main stage with Master Chefs Michael Weldon and Courtney Roulston performing cooking shows held throughout the day. They also engaged in some popular interactive cupcake decorating classes for the children.

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9. Barilla – www.barilla.net.au

Barilla only launched their gluten free pasta range last year and are slowly rolling out to selected stores across the state. I was lucky enough to be sent samples to try and made vegan truffle mac and cheese and creamy vegan mushroom pasta.

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I have been busting to refill my pantry with more Barilla pasta as it is the closest to “normal” pasta that I have tasted since going gluten free. I have been told that the Barilla gluten free range is now stocked in Woolworths and it will not be long before they will start appearing in Coles too so look out for them on the shelves!

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10. Delish Ice – delishice.com.au

Our final pit stop at the Expo was for a cooling ice-pop from Delish Ice.  This is one of my favourite food trucks in Perth; the girls are always uber-cool, dressed impeccably suave, never stop smiling and pump out some seriously delicious flavours. They always have something in their freezer that will be gluten free and fructose friendly and are more than happy for me to taste test before I buy.

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Delish Ice

Disclaimer: Chompchomp attended the Coles Gluten Free & Healthy Living Expo 2015 as the official blogger and received a free double pass to attend the event. This year’s event was held as part of the Eat Drink Perth Festival

Chompchomp’s Top 10 Picks for Eat Drink Perth 2015

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

This year I am very excited to come on board again as one of the official bloggers for Perth’s biggest food festival Eat Drink Perth. This year the festival runs for five fun-filled weeks and kicks off on the 18th of March. All across the City of Perth there will be loads of foodie events with something to suit everyone’s budgets and tastes.

There are a number of gluten free friendly events for Eat Drink Perth 2015 meaning there will be no time for any dieting for me! Here’s my Top Ten Picks for this year!

1. Night Noodle Market

Wednesday 18th-Sunday 29th March, Perth Cultural Centre, Northbridge | Free entry| Evenings, start and finish times vary | EDP program details

Night Noodle Markets have taken off on the Eastern Coast and now it’s time we joined in the fun. This family friendly outdoor event will be held over twelve consecutive night so you will have no excuse to miss it!

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Saturday 21 & Sunday 22nd March, Perth Convention Centre, 21 Mounts Bay Rd, Perth | Pre purchase tickets: Adult $12+booking fee, Coeliac WA member $5 | 9.30am-4pm | EDP Program details | www.glutenfreeinwa.com.au

Being gluten free, it is a rare occasion for me to be able to eat everything on offer at a food expo! There will be over 50 exhibitors this year with seminars and cooking demonstrations too. I will be the official blogger for the Gluten Free Expo again this year and will be running a very exciting competition in the lead up to the event.

"eat drink perth 2015"3. Food Truck Rumble

Sunday 12th April, Perth Cultural Centre, Northbridge | Free entry | 11am-8pm | Facebook | Twitter

Last year’s Food Truck Rumble was a scorching hot day and many punters were left waiting in long queues for their food in the sun. Now in its second year, the dedicated Rumble team have ensured to address all the issues that came up last year. There will be nearly twice the number of food trucks, live entertainment and most importantly, there will be plenty of shade.

4. Chef Collaboration Dinner

Thursday 26th March, Print Hall, 125 St Georges Tce, Perth | Free entry | 6pm-11.45pm | EDP Program details | www.printhall.com.au/events

This one-off collaboration dinner brings celebrity chefs Adriano Zumbo, Matt Stone and Shaun Presland together for a night to remember. The evening will be held on all three levels of Print Hall giving you an amazing foodie experience you will never forget.

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5. Bar Wars

Saturday 18th April, Chung Wah Laneway (Northbridge Piazza) | Free entry | 2pm-10pm

Come and see the bar teams from Enrique’s School for to Bullfighting and Angel’s Cut by the Trustee battle it out to see who really IS the best bar of them all. 

6. Buddha’s Birthday & Multicultural Festival

Saturday 18th to Sunday 19th April, Langley Park, Perth | Free entry | 11am-8pm | Website | Facebook

This annual event has been running for seventeen years and its popularity has increased steadily over more recent years. There will be a variety of activities for everyone including a multicultural vegetarian food fair, cultures and arts, ceremonials, rituals, music and dance.

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7. Martinis & Oysters

Every Thursday, Frisk Small Bar, 103 Francis St, Northbridge | $20 | 3pm-midnight | No bookings required | EDP Program details | www.frisksmallbar.com.au

Frisk Small Bar churns out some of the best cocktails in Northbridge and I can vouch their martinis are the bomb. Why not drop into to see them any Thursday during Eat Drink Perth and you can enjoy a Martini with some succulent fresh oysters? 

8. The Creatives Long Table Dinner

Saturday 28th March, Secret Location | $190 | 6pm-10pm | Bookings essential | EDP Program details | Book tickets

I love secrets but I am absolutely useless at keeping them. Kinfolk are well known around the world for hosting boutique secret pop-up dinners. They will create an evening that will focus on using local and seasonal produce in a long table shared style of dinner. Each dish will be matched with handcrafted wines, ciders and beers.

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Saturday 11th April, Secret location to be disclosed just before the event | $160 | 6pm | Bookings essential | Book tickets

I have been a massive fan of Fervor ever since I attended one of their amazing degustations at last year’s Eat Drink Perth.  Fervor’s dishes are centred on using native Australian plants and other locally sourced WA produce. I love that Fervor’s vision is not just to showcase what amazing flavours are out there in the Australian bush but to also always ensure sustainability of what they harvest whilst respecting our environment and supporting our local communities. The night includes a 10-12 course degustation with matched wines, beers and cider.

10. Desserts Class: Paleo, Vegan & Raw

Tuesday 17th March, CNR Kitchen, Northbridge Piazza | $127 | 6.15pm | Bookings essential | EDP Program details | cnr.net.au

The raw dessert trade has really taken off in Perth with many cafes offering a raw option in their cake cabinet. But did you know that raw desserts are actually really easy to make yourself? Learn how to make delicious desserts free of sugar, dairy and gluten including rumballs, Ferraro Rocher ice-cream pots, tiramisu and banana cream pie. You will get to taste test everything and take all the recipes home to try for yourself.

Eat Drink Perth is a food and beverage festival that runs from March 18 to April 24 2015. For more details of events head to their website at visitperthcity.com.au/eatdrinkperth.

Disclaimer: Chompchonp is one of the official bloggers for Eat Drink Perth 2015. See the full list of bloggers here. She is also the official blogger for the Coles Gluten Free & Healthy Living Expo 2015. 

Competition: Coles Gluten Free & Healthy Living Expo 2015

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

This year is my second year to be chosen as the official blogger for the Coles Gluten Free Food & Healthy Living Expo for Perth. For many individuals, the diagnosis of Coeliac Disease or gluten intolerance can be very overwhelming. Not only do you have to learn in detail what you can and cannot eat, but additionally you have to scrutinise every meal that you don’t prepare yourself for fear of it being cross contaminated with gluten. It only takes a tiny crumb of gluten to set off a Coeliac’s symptoms with simple things like shared toasters and cutting boards being common culprits.

Although I found sticking to an exclusively gluten free diet challenging at first, once I started to feel my health and energy levels return I realised that this diagnosis was one of the best things that has ever happened to me. My anaemia resolved, my skin rashes healed and my mind never felt more clear.

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Master Chefs Michael Weldon and Courtney Roulston

Being strictly gluten free, it is a rare luxury to be able to attend a food expo where I can eat everything safely. This year Perth’s annual Gluten Free Food & Healthy Living Expo is held on Saturday 21st and Sunday 22nd of March 2015 at the Perth Convention and Exhibition Centre and everything at the event is 100% gluten free.

The expo will be even bigger and better than last year with over 50 exhibitors including some new comers such as locally based Vintage Style Cakes & Cookies, Delish Ice and Solomon’s Café.

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Rawsome’s Carawmel slice

There will be twelve seminars given over the two days and I am most looking forward to listening to Sue Shepherd. A Coeliac sufferer herself, Dr Shepherd is one of Australia’s leading expert dieticians. She will give two talks; “The FODMAP Diet” and “Coeliac Disease vs IBS: The Importance of the Correct Diagnosis”.

There will also be some lively cooking sessions from ex-Masterchef finalists Michael Weldon and Courtney Roulston who return to the Expo again this year. There will also be some cooking demonstrations with Laila Gampfer from Rawsome, Rick Grant and Latasha Menon from Latasha’s Kitchen.

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For those who haven’t attended a Gluten Free Expo before, check out my top ten favourites post from last year’s Gluten Free Expo here.

For your chance to WIN a free double pass to the Coles Gluten Free Food & Healthy Living Expo plus a massive hamper filled with goodies from exhibitors at the show, share with us who your favourite exhibitor at the show will be and why in the comments section below. Good luck! 

The lucky winner of this competition will receive:

  • ● A double pass to the Gluten Free & Healthy Living Expo 2015
  • ● Plus a hamper containing gifts from exhibitors at the show:
    • ● Lupin Foods
      • ● 2 x 480g bags of Lupin Flake
    • ● Orgran
      • ● 3 x Orgran Pasta packs
    • ● Leda Nutrition
      • ● 1 x Gojos, 1 x Choculence, 1 x Minton, 1 x Rumballs, 1 x Multipack – Strawberry, 1 x Multipack –TripleBerry, 1 x Multipack –Apple, 1 x Dunkies, 1 x Choc Chip 250g,1 x Arrowroot, 1 x Gingernut, 1 x Golden Crunch
    • ● Loni’s Allergy Free
      • ● 1 x Loni’s Allergy Free Cookbook
    • ● Rawsome
      • ● 2 x Carawmel Slice, 2 x Choc Mint Slice, 2 x Rawkus bites, 2 x Raffa Jaffa, 2 x Lovebite Slice
    • ● Barilla
      • ● 1x box of Barilla Gluten Free Penne, 1x box of Barilla Gluten Free Elbows, 1x box of Barilla Gluten Free Spaghetti, 1x jar of Arrabbiata sauce (gluten free)
      • ● 1x Barilla vintage pasta tin, 1x Barilla apron

Competition Terms and Conditions

Competition is open to all Chompchomp readers who have an Australian postal address. The winner will be chosen by myself and the Boy based on the most interesting and creative answer written in the comments section below. Entries close 5.00pm Wednesday 18th March 2015. 

THIS COMPETITION IS NOW CLOSED!

Coles Gluten Free Food & Healthy Living Expo

Saturday 21 & Sunday 22 March, Perth Convention Centre, 21 Mounts Bay Rd, Perth | 9.30am-4pm

Pre purchase tickets: Adult $12+booking fee, Coeliac WA members $5 www.glutenfreeinwa.com.au

Perth's Hottest 100 Food Blogs 2015

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

I am a proud Australian. I love my country and all the opportunities and joy it has given me. But what I love even more is my home town Perth. I wasn’t born here, I didn’t even grown up here, yet amongst all the cities I have lived in it is the only place I can see myself growing old. I am fiercely loyal to this city for a reason. We really have it all here; sunshine, happy people, incredible food and fresh produce, stunning beaches, a plethora of wine regions on our doorstep and the list goes on. I mean seriously….we even grow our own truffles. I am a strong believer in supporting local businesses and will go out of my way to buy something West Australian where I can.

After my publication of Perth’s Hottest 100 Food Blogs last year, I helped Sydney blogger Noodlies to compile a current comprehensive Australian Food Blogs list. He updates this list quarterly and it provides an incredible resource for foodies, journalists and fellow bloggers alike. With the creation of this full list, I felt that publishing a regularly updated Perth list was overkill as those who wanted to see the rise and fall of their stats could just refer to Noodlies list. The intentions of my list was not so much about stats but more about showcasing what an incredible number of beautiful and talented food bloggers we have here in WA. Just another reason we are awesome 😉 Consequently, after much encouragement from fellow bloggers and foodies, I have decided to update my Hottest 100 list annually to coincide with my favourite Public Holiday; Australia Day. There are a number of new additions to my list this year along with some that have sadly been removed due to inactivity or moving interstate/abroad.

In order to qualify for the Perth’s Hottest 100 Food Blogs 2015 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 have also been excluded this year. Updating this list is a huge endeavour that involves a lot of researching and double-checking each blog for suitability. If I have missed or excluded your blog off my list and you do qualify the criteria; I apologise profusely. Just send me an email or comment below and I will add you to the following year.

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 2015:

Rank Blog Name & Address Alexa Ranking
1 Chompchomp 228051
2 My Darling Lemon Thyme 306630
3 Tales of a Kitchen 397657
4 The Chef, his Wife and their PERTHfect life 540888
5 The Food Pornographer 593201
6 Queen of Bad Timing 745694
7 Vegan Sparkles 882881
8 Laura's Mess 976352
9 Foodie Cravings 1098719
10 Travelling Corkscrew 1133101
11 The Cook's Pyjamas 1152602
12 Weny Wonders Why 1244549
13 Perth Munchkin 1252713
14 Just a girl from aamchi mumbai 1269259
15 Tenina 1271457
16 Gastromony 1627914
17 Travelletto 1695672
18 Food Endeavours of the Blue Apocalypse 1832278
19 Perth Café Culture 1997786
20 Wino sapien 2190449
21 Cake Crumbs and Beach Sand 2286464
22 French Toast and Indie Pop 2317960
23 Grab Your Spork 2397143
24 iMasticate 2403009
25 Frankie's Feast 2479507
26 Out & About in Perth with Bub, Moo and Char 2575777
27 Live to eat or Eat to live 2611146
28 Morsels 2694617
29 Ministry of Gluttony 2757227
30 Truly Scrumptious 2954876
31 A very foodly Diary 2993716
32 Slow Food Perth 3065909
33 Laura Moseley 3104627
34 Take me to foodie heaven 3117693
35 LILEPR 3164274
36 Perth Food Engineers 3391150
37 aweekendchef 3402577
38 umeboss 3404318
39 Not Your Typical Dietician 3514974
40 Hungry again? 3522616
41 Perth Food Reviews 3602036
42 Sanlive 3735515
43 Zaum 3754318
44 ChiGarden 3764613
45 Cooking Masterclass 3796519
46 My Wey of Life 3876775
47 I Am Suanlee 3894159
48 Food in Literature (bryton taylor) 3973265
49 Abstract Gourmet 4030445
50 The Gluten Free Geek 4052279
51 the skinny 4183265
52 The Breakfast Confidential 4211313
53 Eat Scout 4248834
54 Whole Food 4291862
55 Great About Perth 4316967
56 Lemon Butter 4457695
57 The Foodie Hub 4547234
58 What can I Bake? 4574362
59 Life of Pia 4575100
60 Food 4 Thought 4654321
61 Love Freo 4738131
62 Perth Food Blog 4795046
63 Kristy Leigh' Food for Thought 4904939
64 Yet Another Foodie Blog 4980131
65 Sprinkling of Spice 5012938
66 potpourri 5064978
67 Luce and Scott go Upside Down 5095704
68 manthatcooks 5118806
69 Shermaine Janella Lew 5128426
70 Tastemaster WA 5134210
71 Perth Food Explorer 5231052
72 Pantry in Suburbia 5279163
73 Juji Chews 5331930
74 The Grizzly Bear Perth 5417805
75 Inspired Food 5481530
76 Savour The Moment 5482279
77 Simon Say Eat 5531013
78 Bake you smile 5560559
79 Col Panna 5684438
80 the fork and vine 5702091
81 Red Hot Spatula 5814946
82 Perth coffee project 5863353
83 Taste Test - Food.Life 5960109
84 JKP 6004491
85 Loumis 6004492
86 Leisure - Pleasure 6004493
87 Too Munch to Handle 6184591
88 Little Girl Big Food 6293734
89 P.S. I Love To Cook 6300938
90 Eat.Speak.Write 6313520
91 One Day of Life 6313521
92 The Tasty Planet 6345917
93 City adventures and stories from the Antipodes 6353666
94 The Journal of Two Witty Lasses 6441010
95 A Tale of Two Bougies 6585225
96 The Wildest of Dreams 6815423
97 Libertine Eats 6817450
98 perth coffee scape 6890490
99 The Stomping Grounds 6970948
100 all the little extras 7104397
101 Itchin Kitchen 7155174
102 noshbites 7235148
103 Feed Your Soul, Perth 7571951
104 Perth Wine Enthusiast 7860127
105 Crackling 7876091
106 Eat Meets West 7876092
107 Food and tea traveller 7876093
108 foodoalbum 7876094
109 Reclog 7876097
110 Where is my food diary 7876099
111 Simply Me 7956731
112 two little gastronomes 8005431
113 Go where no Sophia has gone before 8005465
114 Nomcitybitch 8005495
115 Franklin&Dex 8312414
116 Pub Diaries 8774771
117 Because I got High Tea 8882409
118 Believe in Yourself 8906562
119 OISHII 8915140
120 fabulousandtasty.com 9000024
121 Dalia cooks 9117931
122 Nerdy Gastronome 9372055
123 The Green Umbrella 9372091
124 The Pavarotti 9372093
125 Mat gets Fat 9515508
126 No Diet Attached. 9515545
127 On a Red Bowl 9515555
128 Pepper Silk 9515570
129 Running Hearts 9515616
130 The Hungry Ones 9515688
131 The Woman From Oz 9515696
132 Viio's Life in Chapters 9515727
133 Would I Come Back 9515752
134 Why Yes, I do Eat Constantly. 9527582
135 sabatomic 9721520
136 Curious Wombat Tales 11027673
137 a food craving 11027677
138 Alfred's Blog 11027684
139 All Around Perth 11027688
140 All The Delights 11027690
141 All the Same Light Bulbs 11027691
142 Get on the Blandwagon 11027791
143 Butterflying 11027826
144 Call me Carrot 11027835
145 Chip in the Sky 11027862
146 Monkey Business 11027866
147 cooking. eating. carousing. 11027876
148 Cook, Dine, Travel 11027893
149 Food, Drinks n' Sun 11027940
150 DiningwithSarah 11027942
151 Dumpling Love 11027960
152 The Delightful Eunice 11028004
153 Everyday Weekends 11028009
154 fish & the LEMON tree 11028030
155 The Fat Cow 11028098
156 Hungry Husband and Wine-ing Wine 11028155
157 I got it from my mama 11028158
158 I try I try I try … 11028193
159 Cleft Palatte 11028206
160 The Main Ingredient with Kelli Brett 11028234
161 Linda Sorgiovanni 11028277
162 Lonely City 11028288
163 Max Veenhuyzen 11028311
164 maykey. 11028313
165 mmmjustlovely 11028341
166 Nini | Eat Drink Travelicious 11028387
167 Once Upon A Travelogue 11028405
168 Our Food Prints 11028412
169 Oyster & Pearl 11028416
170 Perth on a Platter 11028451
171 Pink Paper Plane 11028465
172 Radical Chiken 11028510
173 Fractured Memories 11028582
174 Sideways Tiara 11028598
175 Fang a steak sanga 11028637
176 Sweet, Sour, Bitter, Salt 11028661
177 Perth Eats! 11028669
178 Teo Degas' 11028692
179 The Strawberry Thief 11028702
180 The Brazen Duck 11028706
181 The Capers of the Kitchen Crusader 11028721
182 Living Perthfectly 11028728
183 Windswept Wishes 11028847
184 Wine with Christina 11028853
185 With Love, Lani 11028856
186 YeLPar 11028885
187 Home Cooked Heston 11537794
188 Served on a Krystal Platter 12811064
189 The Squeaky Kitchen 14065936
190 May Day for Food 19901093
191 Girl+Beer 20785713
192 Nom Power! 26610895


These stats were complied on 16th of January 2015

A Double Hit of a Gluten Free Christmas 2015

Posted by  | Categories: Degustation/Fine dining, Events, Featured, Melbourne, Restaurants, Steakhouse, Travel

Growing up in a small family unit means that when it breaks apart, the blow is a harder one to deal with. Having less people for the impact to disperse energy leaves each individual with a harder knock. This Christmas we travelled back to Melbourne to spend time with my family however the logistics of who sees who and when became even more complicated than ever before. My sister and I non-amicably parted ways in the lead up to my wedding, not my choice, and although time has passed the wounds still remain fresh for us both. To further complicate the issue, my parents are divorced which means we would normally spend Christmas with them each individually, dining with Dad on Christmas Eve and with Mum on Christmas Day.

Being estranged from my sister meant this usual arrangement would not be possible. Consequently, the plan was for the Boy and I to have Mum’s company for Christmas Eve whilst my sister spent time with our father, and then we would swap over for Christmas Day.

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Oysters, chardonnay vinegar, chives ($4.50 each, GF)

We organised to have Mum for the full day so I could maximise our time together, starting with a beautiful lunch booked at Stokehouse City. Being only minutes walk from where we staying it was the perfect location.

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Seared Hervey Bay Scallops, Red Hill Strawberries, cauliflower, macadamia ($23.50, GF)

We both arrived laden with bulky gifts and beaming Christmas cheer smiles. I have laboured too long over the sadness of our family situation and am actively trying to move forward and embrace what moments I have with a positive mind.

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Seared Hervey Bay Scallops, Red Hill Strawberries, cauliflower, macadamias ($23.50, GF)

Mum and the Boy started with the seared Harvey Bay scallops for entrée. This was an interesting mix of flavours with cauliflower purée, strawberries, macadamias and crisp pancetta.

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Beef tartare, pickled shimeji mushrooms, horseradish, mascarpone, grapes, potato crisps ($21.50, GF)

I chose the steak tartare served with pickled shimeji mushrooms, horseradish and mascarpone. Plump, super sweet ruby grapes and wafery potato crisps garnished the dish. The beef was freshly diced and had a very clean aftertaste. This was a modern take of a classic done exceptionally well.

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John Dory fillet, Romesco sauce, Spring Bay mussels, watercress, charred leeks, almonds ($43.50, GF)

For our main course both Mum and I chose the John Dory fillet. I knew there was going to be some hard core feasting over the next few days and figured starting off eating light would be a kind way to ease my gut into it. The fish was tossed with peppery watercress, toasted almonds and local mussels and served on a bed of richly flavoured Romesco sauce.

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O’Connor’s 220gm pasture fed Angus beef tenderloin ($49.50, GF)

The Boy ordered the O’Connor’s pasture fed beef tenderloin served perfectly rare to order and topped with a cascade of smashed roasted potatoes and herbs.

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O’Connor’s 220gm pasture fed Angus beef tenderloin ($49.50, GF)

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Cheese ($25.50, GF option)

Feeling brief pangs of sadness that I wouldn’t be joining Mum for our traditional lunch at Vue de Monde the following day, I decided to push the boat out and managed to coerce her into ordering both cheese and desserts. I know, I know. I said I would stop this habit as I have put on too much weight this year but then isn’t that what Christmas is all about?

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Lemon and raspberry Eton mess ($17.50, GF)

For dessert, we ordered the two gluten free options and shared them amongst the three of us. The lemon and raspberry Eton mess was like a garden of deliciousness with tumbles of fresh berries, champagne jelly and buttermilk ice cream. I nearly regretted electing to share as I savoured every mouthful.

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The Bombe ($19.50, GF)

Our second choice was “The Bombe”, Stokehouse’s take on a Bombe Alaska. It made a stunning sight although my drunken photography didn’t really do it justice. Sadly the toasted meringue tasted a bit too gluey and not very fresh. The meringue layered over a centre layer of strawberry sorbet and a white chocolate parfait base.

With full bellies and fuelled with champagne we exchanged our gifts before gathering them all up and walking over to the cinema to see a movie of Mum’s choice. It was late when the movie finished but knowing we wouldn’t get to see each other the following day none of us wanted this day to end. To finish the evening we travelled up to the Atrium Bar on level 35 at the Sofitel to enjoy a few nightcaps before finally bidding farewell and turning it in.

The following day was Christmas Day. Back in the day when I spent this with my sister, it would often be a day of extremes and drama; certainly not all bad but definitely not all good. Some people just don’t cope well under pressure and invariably I would end up bring the scapegoat for most of the day’s hiccups and problems.

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Although it was sad and out of place to not be with Mum, this new way of doing Christmas Day was such a relaxed and chilled affair that it almost didn’t feel real.

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Our feast! Duck fat potatoes, glazed ham, roast goose and veggies

We ate all day as one always does on Christmas; feasting on roasted goose, baked ham and the most addictive duck fat potatoes. But all this was done without a single element of drama.

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Our hosts for the day were my Stepmum’s sister and her husband. My Stepmum’s sister is a master in the kitchen as well as also being the author of the blog Cioccolata Bella.

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Everything was made from scratch using local seasonal produce where ever possible, much of it just from her backyard veggie patch.

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There was even some gluten free mince pies and plum pudding for me to enjoy. In fact, another guest was Coeliac so there weren’t just token gluten free options, everyone was very mindful of avoiding contamination in the kitchen.

Reflecting back in the peace of mid-January, I appreciate that our return home for Christmas wasn’t what I am used to in years gone by yet despite this change I still got to spend quality time with those I love. And that is the most important thing.

Stokehouse City

7 Alfred Place, Melbourne, VIC 3000 | (03) 9525 5555 | stokehouse.com.au/city

Stokehouse City Restaurant on Urbanspoon

Gourmet Escape Cape Mentelle International Cabernet Tasting

Posted by  | Categories: Attractions, Degustation/Fine dining, Events, Featured, Food and Wine Festivals, Margaret River, Winery

Gourmet Escape is a three day food and wine festival held each year in the Margaret River wine region. It has become a yearly favourite for locals and a huge drawcard for people interstate and internationally. Last year the festival clashed with some dates we had booked for a close friend’s birthday celebration in Lombok, so I thought we were only going to be able to make it down for the Friday. My usual plan of attack when attending a food festival is a crazed I-must-eat-all-the-things caper. I hate the thought that I might miss out on something delicious and end up booking back to back events like a lunatic. This approach often comes at a significant cost and thus our budget for these weekends is usually quite substantial.

When it dawned upon me that I only had a single day for Gourmet Escape, I thought I would push the boat out and chose one of the most expensive events: The International Cabernet Tasting at Cape Mentelle with James Halliday as a guest speaker and matched food by highly acclaimed chefs Jacques Reymond and Hadleigh Troy.

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I should have known that it is impossible to try and plan your social life six months in advance. As it drew closer to the month of Gourmet Escape our travel plans fell through and subsequently the whole weekend opened up for us. One door closed and another door opened. I preceded to book a flurry of events and are yet to look at the damage it made on my credit card. I even bought tickets to a Fervor degustation for the evening after the Cabernet Celebration! This proved to be a learning lesson that I can no longer do two big food events in one day.

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Cameron Murphy, Estate Director, Cape Mentelle Vineyards

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I have never been to an official wine tasting event before and whilst I am very experienced at drinking wine, I am a total amateur when it comes to tasting and describing wines. Cape Mentelle’s International Cabernet tasting is an event that has been running for over thirty years and at each event they select international wines from vintages from a specific year.

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James Halliday

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There were twenty wines selected for blind tasting from the vintage 2011. Cameron Murphy, the Estate Director at Cape Mentelle advised us that 2011 was a challenging year for many wine growing regions around the world resulting in some top labels not releasing a Cabernet or requesting that their wines were not to be included in the line-up for this event.

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The wines were divided into three “brackets” and after tasting each bracket, we would congregate outside under the vines and listen to some top wine critics from around the country analyse and give their opinions. It was a very serious affair and once the tasting got under way the only noise I could hear were clinks of glasses hitting together and the occasional slurp from professional tasters spotted around the room.

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We were given note books and pencils to take our own notes and with the ban on talking this gave me an opportunity to actually think about what I was tasting from each glass.

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It took a couple of hours to get through the three brackets of wine accompanied by the wine critic’s discussions by which point I was desperate for something to eat. There was some plain bread and pear slices available to cleanse the palate between each bracket which I obviously couldn’t eat. After the tasting were completed, the list of wines were revealed for us to see. It was a proud moment to see that most of the critic’s best wine choices were from local WA wineries. Where the world had a bad vintage, our state seemed to come out with flying colours. Go WA!

Wines in order of tasting:

  1. Ridge Montebello (Napa Valley, USA)
  2. Woodlands (Margaret River, Australia)
  3. Houghton ‘Jack Mann’ (Frankland River, Australia)
  4. Mount Mary (Yarra Valley, Australia)
  5. Château Pichon – Longueville Baron, (Paulliac, Bordeaux)
  6. Domaine A (Tasmania, Australia)
  7. Sassicaia (Bolgheri, Italy)
  8. Wendouree (Claire, Australia)
  9. Spottswoode (Napa Valley, USA)
  10. Cloudburst (Margaret River, Australia)
  11. Cape Mentelle (Margaret River, Australia)
  12. Hentley Farm von Kasper Cabernet (Barossa, Australia)
  13. Château Palmer (Margaux, Bordeaux)
  14. Moss Wood (Margaret River, Australia)
  15. Cullen ‘Diana Madeline’ (Margaret River, Australia)
  16. Château Haut Brion (Graves, Bordeaux)
  17. Xanadu ‘Stevens Road’ (Margaret River, Australia)
  18. Far Niente (Napa Valley, USA)
  19. Château Léoville-Las Cases (Saint-Julien, Bordeaux)
  20. Ornellaia (Bolgheri, Italy)
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Blue Ridge Marron rolls (not GF)

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White miso mushrooms on goats curd (GF)

With the formalities of the event over, we relaxed outside under the trees. There was free flowing Verve on pour coupled with some canapés to get us into the mood before lunch. For those first few brief minutes there was no gluten free option on offer and I watched the Boy devour his obscenely amazing smelling marron roll to himself. I was so hungry I nearly had shoestrings of saliva dripping down my face. Working my way through twenty wines has a way of doing that to my appetite! Thankfully I wasn’t kept waiting long and my own gluten free adapted marron roll made its way out of the kitchen before the Boy even had a chance to finish his.

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Barbecued Arkady lamb breast with spicy tomato jam (GF)

The most popular canapé served was by far the Arkady lamb breast. Hardly an elegant morsel to eat at the best of times, I was lucky not to be wearing most of what I ate. Or maybe that was just the drool. After skipping breakfast followed by downing all those wines, I am assuring you I ate quite a few of these babies! 😉

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After multiple rounds of lamb and marron, we made our way down onto the lawn where a beautiful white marquee was erected for lunch. We had live entertainment and the atmosphere was relaxed and jovial compared to the intense concentration and silence during the tastings.

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Slow cooked ocean trout (GF)

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Slow cooked ocean trout (GF)

Our first course was a velvety textured, slow cooked ocean trout served with a tomato and basil dressing, lemon celeriac remoulade and spiced marinated cucumber. After a morning of heavy reds, it was a nice interlude to lighten up the palate. The trout was matched with Cape Mentelle Wallcliffe Sauvignon Blanc Semillon 2012.

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Butterfield beef short rib (GF)

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Orange, fennel and radicchio salad (GF)

For the main course we received a tender Butterfield beef short rib alongside some charred carrots and pine nut cream. To pair with this dish all twenty of the 2011 Cabernets that we tasted earlier were brought out and poured liberally until the late afternoon. I appreciated why this event cost so much as they were very generous with the serves.

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Butterfield beef short rib (GF)

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Warm Duck Fat Potatoes (GF)

We ended our incredible day with a cheese board containing some of my favourite French cheeses; Marcel Petite Gruyere de Comte, Fourme d’Ambert and Jouvence Brie Fermier. I was even given gluten free crackers on the side which was thoughtful of the chefs.

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Cheese board

The Cape Mentelle International Cabernet Tasting was an incredibly unique experience and something quite unlike anything I have done before. It is a long day of drinking with the event starting at 10am and running into the late afternoon. It attracted both serious wine buffs and amateurs like me and had a non-pretentious and relaxed vibe…provided you do not talk during the tasting (note to self).

Disclaimer: Chompchomp paid in full for her ticket to the Gourmet Escape International Cabernet Celebration 2014. And, for those enquiring….no, she did not fall on her head at this event. She did however discover that Jacques Reymond is her father’s dopplerganger and consequently filled by Cabernet she MAY have waltzed over to the famous chef with the Boy armed with a photo of her father on her phone to enlighten Jacques of this fact. Suffice to say Jacques had swilled his own substantial quantity of Cabernet that afternoon and was left somewhat confused by our excitement. She will let you decided for yourselves. 

EdouardReymond-JacquesReymond-2

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Mushrooms Support Pink! A Celebration Dinner for Breast Cancer Awareness Month

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Being a Mushroom Mania blogger, I feel like a proud ambassador for the mighty mushroom and consequently it was no surprise to me when I received an invitation to attend the Australian Mushroom Grower Association’s Celebration Dinner as part of their “Mushrooms Support Pink” campaign. This campaign is aimed at helping raise awareness for breast cancer during Breast Cancer Awareness Month.

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Swiss Brown Mushroom roulade, celery, microherbs (not GF)

We were treated to a four course meal with mushrooms featuring in every dish to show off what a versatile and flavoursome food they are.

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Crostini with blended feta with mushroom medley and garlic confit (not GF)

Over the course of the evening, we were encouraged to enter a raffle to help raise money for cancer research with a number of small pink prizes to go around. The Boy managed to win himself a pink whisk!

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My gluten free plate…thank you Chef!

None of starters were gluten free and for the first ten minutes of the evening I watched enviously as everyone crooned over the delicious nibbles. After what felt like hours but was really was only minutes, the chef brought me an adapted plate of goodies to eat.

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Noelene Swain, WA State Promotions Co-ordinator for AMGA

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Soup: Wild mushroom consommé (GF)

For entrée, we received a wild mushroom consommé with gluten free gnocchi, pickled shimeji mushrooms and tomatoes. It was an unusual mix of flavours and light on the palate.

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One of our speakers for the evening was Glenn Cardwell, an accredited dietician who has worked for the National Heart Foundation and has made frequent TV and radio appearances. He talked to us about some interesting research that has shown a potential reduced incidence of breast cancer in women who eat mushrooms regularly.  He was advocating eating just three mushrooms a day to gain these lifesaving anti-cancer benefits.

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Slow cooked fillet of WA butterflied beef (GF)

The main course was a slow cooked fillet of West Australian butterflied beef. The beef was very tender and cut like butter. I would have preferred mine to be slightly rarer however I did noticed the Boy’s serve was cooked more to my liking.

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The beef was served with a medley of vegetables including fondant potato, white asparagus, baby carrot, cherry tomato and the cutest little nameko mushrooms. A rich Madeira jus was drizzled on top.

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Our second speaker for the evening was the General Manager of the AMGA. He talked about his travels in the States where he appreciated how severe the USA is afflicted with obesity and poor nutrition. The need to improve the average American’s diet has led to the of the concept  of “blendability”. This is where mushrooms are used to transform meals by chopping them finely to the texture of mince meat and adding them to popular, meat based products like burgers, tacos, meatballs and pasta sauces. When used in this way, not only are mushrooms a natural flavour enhancer but they also help significantly lower the total caloric and fat content of the meal in addition to adding a lot of excellent nutritional value.

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Chocolate tart, mushroom anglaise mushroom meringue, raspberry sorbet (non-GF option)

As the evening drew to a close, our desserts arrived and we were all curious to see how they could incorporate mushrooms into this course. The non-gluten free option included a chocolate tart and mushroom meringue served on mushroom Anglaise, and raspberry sorbet with candied dried mushrooms.

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Chocolate tart, mushroom anglaise mushroom meringue, raspberry sorbet (non-GF option)

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Eve’s Pudding, warm custard sauce, yoghurt Pannacotta (GF)

My gluten free adapted plate was sorely lacking in any mushroomy goodness with a moist Eve’s pudding with warm custard sauce and a wibbly wobbly yoghurt Pannacotta.

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Mushroom anglaise with sweet dried mushrooms (GF)

Noelene, our MC for the night felt so bad that I didn’t get to try any of the mushroom desserts. Without me even needing to ask, she kindly chased up the chef to find out if any of the components could be assembled gluten free. Within a few minutes I was served some of the mushroom Anglaise with a few candied mushrooms on top. The candied mushrooms were chewy like a firm toffee and I would have loved to have taken a jar home with me!

 

Disclaimer: Chompchomp was an invited guest of the Australian Mushroom Growers Association.
 
Pavilion Restaurant
West Coast Institute, Joondalup Campus, E Block, 35 Kendrew Crescent, Joondalup WA 6027 | (08) 9233 1770 

 Pavilion Restaurant on Urbanspoon

Mandoon Estate Grand Opening Launch Party

Posted by  | Categories: Bars, Degustation/Fine dining, Events, Featured, Modern Australian, Restaurants, Swan Valley, Winery

Mandoon Estate have been producing boutique wines in the Swan Valley since 2010, and this year marks the opening of their incredible restaurant and beer garden. To celebrate this achievement, last week they held an invitation only Grand Opening launch party to introduce Perthites to this new kid on the block.

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The venue is huge with a classy fine dining restaurant offering a degustation menu, a large beer hall facing out onto the vineyards serving shared tapas styled food, a casual beer garden where you can purchase “picnics” from the deli, private dining rooms, function rooms and more.

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Hamhock terrine, jamon serrano, sour cherry gel (GF)

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It is quite unlike anything in the Valley and sets a new standard for the region. Within minutes of our arrival I was already imagining the next event I could plan here! 😉

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For the launch party, guests were treated to a number of bite size samples from the kitchen including plum coated slow roasted pork and the most tender Buffalo wings that slid off the bone in one gulp.

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Chargrilled Zucchini, mozzarella, fennel, apple, peashoot (V, GF))

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Enoki mushroom rice paper roll, Vietnamese mint, hoi sin

The service staff were very friendly and knowledgeable about the food that they were serving. After requesting what I could eat that was gluten free, one kind waitress came back minutes later with a plate of gluten free starters just for me.

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My gluten free plate

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Buffalo chicken, blue cheese dip, celery

Dotted around the vast venue were also some food stations. Our favourite was the sashimi and oyster bar which was set up inside the beer hall. Over the course of the evening the Boy nearly ate his whole body weight in sashimi and amidst a few groans was feeling a little overindulged for our drive homeward later that night.

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The Peking duck station was very popular!

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Over in the beer garden were more food stations. The Peking Duck station was popular enough to accrue a queue of hungry guests however it was sadly not gluten free. I loved the colourful dessert station and was mesmerised by the chef torching the brulée as quickly as they were being whisked away by guests.

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Mandoon Estate is a very impressive venue and would be a wonderful place to hire out for a large function or wedding party. I am hoping to return soon to check out their degustation menu which at a glance looked very focused on local produce from the region. Stay tuned for more….

Disclaimer: Chompchomp was an invited guest of Mandoon Estate and would like to extend her appreciation for the invitation. 
 
Mandoon Estate
10 Harris Road, Caversham, WA 6055 | (08) 6279 0500 | www.mandoonestate.com.au

Mandoon Estate on Urbanspoon

Singapore Hawkers Food cooking class with Red Hot Spatula

Posted by  | Categories: Chinese, Events, Featured, Malaysian, Perth, Recipes, Singapore

If you live in Perth and have attended any food festivals or hawkers markets, you will probably will have heard of Red Hot Spatula. Lead by Yvonne Bleach with additional help from her family members, they have become one of my guaranteed sources of a gluten free dish when at a food festival as often, unfortunately, this can be a little lacking from other stall holders.

I first met Yvonne a couple of years ago at Perth’s famous Cake Club. Since then we have become great friends and will often cross paths at the various food events we both attend. In addition to feeding the market-loving masses, Red Hot Spatula also provides a catering service in addition to running a variety of cooking classes in their commercial kitchen located in Middle Swan. Topics of these classes range from Asian cuisines such as Chinese Dim Sum and Malaysian, to Spanish Tapas and making pasta.

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My last Red Hot Spatula class that I attended was about a year ago before she had her own kitchen to work in. I haven’t had the chance to attend one of her classes since, so when she kindly invited me and a guest to her Singapore Hawkers Food cooking class it was an offer that was too good to refuse. I invited Colleen who is one of my close friends from work to join me. Her parents lived in Singapore for years and she is a big fan of Hawkers food.

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The classes are conducted in small group sessions of no more than ten people. I recommend that you make sure to arrive with a big appetite as you will leave the cooking class feeling very full. For our Singapore hawkers food cooking class Yvonne and her mum demonstrated to us how to prepare five different dishes which were served up over the course of the evening. Our first course was grilled crisp tofu pockets (Tahu Bakar) with Rojak sauce.

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Grilled crisp tofu pockets (Tahu Bakar) with Rojak sauce (GF)

To prepare these the tofu puffs are cut in half and grilled over hot pan before being stuffed with a flavoursome filling made from roasted shrimp paste, chilli and tamarind along with some fresh bean sprouts, cucumber and then topped with roasted peanuts. These tasty morsels didn’t last long!

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Rolling up the Ngoh Hiang (GF)

Our second course was Ngoh Hiang, which I can basically describe as kind of a Hawkers version of a sausage roll, but much tastier! The meat stuffing is made from minced pork belly, dried shrimps, coarsely chopped prawns, water chestnuts, carrot and soy.

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Rolling up the Ngoh Hiang

The stuffing is wrapped in bean curd skin before being steamed and then deep fried. It was mesmerizing to see how neatly Yvonne’s mother could wrap each roll in succession with every roll matching the exact size of that before it.

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Our next course was one of my favourite South-east Asian street foods, otak otak. It is a snack that I know will always be gluten free and tastes amazing. For those not in the know, otak otak are a type of fish cake which wrapped in banana leaves and baked.

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Otak otak (GF)

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Otak otak (GF)

They are made using blended white fish combined with egg white, rice flour, coconut cream and a variety of spices including turmeric, candlenuts, kaffir lime, lemongrass, garlic, belacan (dried shrimp paste) and chilli.

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Having successfully worked our way through three entrées it was time to move onto our main course, Rochor mee or fried Hokkien prawn noodles. Being mindful of the risk of contamination with gluten for cooking Yvonne was very kind to make up a gluten free batch of noodles for me first by omitting the wheat noodles before going onto cook the more traditional style for the remaining guests.

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Gluten free adapted Fried Hokkien prawn noodles (Rochor mee)

I always thought noodles were just a quick, almost lazy dish made with a bunch of ingredients all thrown into a wok with a dash of soy and a splish of fish sauce. Maybe that’s why I was never really a big noodle eater. But these noodles were out of this world! I found out that the secret trick that makes these noodles so incredibly delicious was that they were cooked in a homemade prawn stock.

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Fried Hokkien prawn noodles (this is not the GF version)

Yvonne showed us how to prepare the stock before cooking up a big batch of noodles for the gluten eaters with both the rice noodles and the wheat noodles. She also tossed in bean sprouts, fish cake, fresh prawns, squid rings and pork belly. Despite serving up a huge plate, everyone managed to eat every last morsel.

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Ondeh ondeh (GF)

Despite groans around the table of fullness followed by a lot of belly patting, it didn’t take long for us to find some room for our final course, little bite size sweets called Ondeh ondeh. These are made from pandan flavoured glutinous rice flour and filled with liquid palm sugar which bursts into your mouth when you bite into them. Despite having already eaten so much, there were hard to resist.

As the night drew to an end I was thankful I had only eaten a small lunch as we had certainly worked our way through a lot of food. I was amazed at how easy it was to prepare Hawkers food gluten free. Each class participate received a full list of recipes from all the dishes so Colleen and I promised to each other that our next catch up will have to be trialling these recipes out for ourselves!

 
Disclaimer: Chompchomp and her companion Colleen were invited guests of Red Hot Spatula.
Red Hot Spatula Cooking Classes
Unit 5/5 Toodyay Road, Middle Swan, WA 6056 | www.redhotspatula.com.au

Red Hot Spatula on Urbanspoon

Entwined in The Valley: The First Official Food Humane Region Event

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

The Swan Valley have recently been awarded the accolade of becoming Australia’s first Humane Food Region. Earlier last month I attended their launch party held at Sandalford Winery where I learnt all about this RSPCA driven initiative.

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The Humane Food movement is aimed giving recognition to businesses that are dedicated to improving the lives of food production animals to allow them to live a more natural and a happy life. To become involved businesses must undergo an accreditation process and those that meet the high standards set by the RSPCA are identified on the Choose Wisely website.

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Entwined in the Valley was the first official public event hosted in the Valley since it was declared a Humane Food Region. It was an elaborate evening of seven stunning courses matched with individually selected wines held on the grounds of Houghton Winery.

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The indulgent degustation was prepared by Masterchef judge George Calombaris and one of my favourite Perth-based chefs Kiren Mainwaring. The world-famous Ch’ng Poh Tiong was our smiling sommelier for the evening. With Anna Gare as the MC, she successfully managed to maintain lively banter with the chefs and sommelier on stage and kept the feel of the night humorous and light hearted.

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Mt Barker humane farmed chicken liver (Matched with Faber Vineyard 2011 Blanc de Blanc)

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West Australian wild prawn (Matched with Faber Vineyard 2011 Blanc de Blanc)

Lucky for me the majority of the dishes were already gluten free and therefore required minimal if any adaptations. Our evening started with canapés to share around the table; some Mt Barker humane farmed chicken liver parfait served on a crisp onion skin with pickled celery, and West Australian wild prawn crackers topped with fresh prawn meat and fennel.

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West Australian Rainbow Trout bark smoked rainbow trout (Matched with Pinelli Estate 2014 Reserve Verdelho)

Our first entrée was a decadently soft slab of bark smoked West Australian Rainbow Trout with wattle seed and the tiniest shavings of white chocolate. White chocolate with trout you say? Well, as strange as the combination sounds it definitely worked. The chocolate particles were so small that they dissolved on contact with my tongue leaving a subtlety sweet after-taste. I MAY have run my finger across my empty plate a couple of times to smear up the last chocolate fragments but there is no proof I actually did this at such a premium event.

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RSPCA approved free range egg slow cooked hen’s yolk (Matched with Lamont’s 2013 Quartet)

For those of you familiar with Kiren’s amazing repertoire of dishes, you will know his slow cooked eggs are out of this world. The second entrée reminded me of one of his creations that we loved at the Farmer’s Long Table lunch at Truffle Kerfuffle.

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A silky smooth cylinder of slow cooked hen’s yolk was served with shards of savoury meringue, cauliflower purée, green olive and shaved Moorish pistachios.

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Olive oil confit duck leg Olive oil confit duck leg (Matched with Heafod Glen 2013 Swan Valley Grenache)

The first main dish was George’s dish. A buttery soft confit duck leg topped with germinated lentils and drizzled with a spiced plum purée. A single sake compressed cucumber added some Japanese styled acidity and tang to the dish. The germinated lentils gave an interesting crunchy element without being too bitter. The sprouting process also has the added benefit of raising the nutrient level of these legumes making this dish somewhat healthy! 😉

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Wild kangaroo tail (Matched with Mandoon Estate 2012 Old Vine Shiraz)

The second main course was a slow cooked kangaroo tail with Jerusalem artichoke crisps and purée, fresh apple and crisp salt bush.  I was a bit nervous to eat this dish as I have a history of reacting to kangaroo where the back of my throat becomes puffy and swollen almost like a mild anaphylactic reaction. Last time I ate kangaroo was over ten years ago and long before I was diagnosed with my all my food intolerances. I have avoided eating it since reacting three times in a row. I have always wondered whether it was something else in the dish each time or I was actually allergic to just the roo itself.

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The Boy suggested I try a small mouthful and wait ten minutes or so to see if I still had a problem with it. I bravely tried a mouthful and within minutes developed only a slight scratching at the back of my throat. Nowhere near the severe reaction that I had many moons ago. I cautiously ate a few more mouthfuls before surrendering my plate to the Boy to finish it off.

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Artisan cheese from the Cheese Barrel & fresh honey The House of Honey

Having survived my re-entry into the kangaroo eating world without the need to reach for an Epipen, I was very excited to tuck into the selection of artisan cheese from the Cheese Barrel complete with gluten free crackers for me to enjoy.

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The final dish was one of Kiren’s dessert masterpieces, once again gluten free and as always totally addictive. A moist thick cut slice of chocolate and beetroot cake was literally engulfed in a sour cream mousse with some chocolate sorbet hidden inside the mousse. Thin slivers of fresh beetroot that I nearly mistook for rose petals decorated the dish with a splash of bright colour.

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Chocolate and beetroot cake (Matched with Olive Farm Wines 1965 Solero Liqueur Shiraz and Talijancich Julian James 1961 Solero Reserve Muscat)

As I nearly slipped into a food coma, I had to remind myself that I had a full day of work the next day and wished I hadn’t enjoyed quite so much of the free flowing wine! Lucky for me I can survive for a short time on little sleep and whilst I cannot say the next day was easy I can guarantee it was all worth it!  If Entwined in the Valley is anything to go by, I look forward to the next Humane Region food event!

Chompchomp was a guest of the City of Swan at Entwined in the Valley. As paid tickets to this event were very popular there was no offer of a plus one so Chomp was happy to fork out her dosh for another ticket so that the Boy could accompany her.
 
Houghton Winery (note the food for this meal was not prepared by Houghton’s)
148 Dale Road, Middle Swan, WA 6056 | (08) 9274 9543 | www.houghton-wines.com.au/our-cafe

Houghton Café on Urbanspoon

Coop Dining (this is where Chef Mainwaring is based) I have written blog posts on both Dear Friends and Co op Dining
2/11 Regal Place, East Perth WA 6004 | (08) 9221 0404 | www.co-opdining.com.au

 Co-Op Dining on Urbanspoon

My Radio Debut on The Food Alternative RTRFM

Posted by  | Categories: Events, Perth

I have never been one to listen to mainstream commercial radio stations. Since my teens I have always preferred to listen to either Triple J or more locally based community stations such as RTRFM. This in part comes from my dislike of commercial music and advertisements but also because I have a desire to hear new, interesting music that hasn’t already been played on the radio a hundred times over.

RTRFM is one of Perth’s most popular community radio stations and they are well-known for their individuality and progressive broadcasting. In April this year RTR’s weekday show Drivetime launched a segment called The Food Alternative. It is aired every Tuesday night and brings a range of guests onto the show including bloggers, chefs and culinary experts. They have covered topics such as wine in the Swan Valley, artisan raw chocolate and how to find the hidden gems to eat in Chinatown.

I have followed The Food Alternative for some time and look forward to my weekly instalments on my drive home from work. I may be a little biased however as I could easily listen to foodies talk about food for hours. In fact, I could listen to them for nearly as long as I can listen to crazy cat people talk about their cats.

And trust me that is a long time!

I was very flattered to be invited recently to come on the show by The Food Alternative’s organisers Laura Moseley and Ai-Ling from Food Endeavours of the Blue Apocalypse to talk about my experiences dining out in Perth gluten free. My blog was originally created to help people like myself be able to know where and how to eat out so being able to spread the word on radio was a huge privilege.

I was extremely nervous before I got into the studio. Was I going to sound nasally? Can I avoid saying umm too much? Will I talk too fast, or worse, will I just freeze and not know what to say at all?

Have a listen to the Podcast and find out for yourself…

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RTRFM RADIO POD CAST

THE FOOD ALTERNATIVE #18: HEY GLUTEN, GET OUT

Launch party to celebrate Australia's first Humane Food Region

Posted by  | Categories: Events, Featured, Perth, Restaurants, Swan Valley, Winery

Australia has just announced the inception of its very first Humane Food Region. Being a patriotic Western Australian I was so proud to learn that this region was the Swan Valley. The Humane Food movement is an initiative from the RSPCA to recognise businesses that are committed to using food that can be defined as animal welfare friendly. This means more than just labelling products as cage free eggs and free range pork. It translates to these animals being able to have a better quality of life and respects their need to be able to live in an environment that is more natural for them.

Whilst the obvious solution to avoid these animal’s potential suffering is to switch to eating a vegan diet, it is not realistic to expect the entire general population to make this paradigm shift. The Humane Food movement aims at achieving the highest animal welfare standards possible in these industries in order to ensure that these innocent creatures are treated kindly and live a happier life without fear and stress.

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(photo credit City of Swan)

The RSPCA have a very stringent process to be accredited as a Humane Food producer and lists all of their accredited businesses on the Choose Wisely website.

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(photo credit City of Swan)

Currently there are 30 restaurants in the Swan Valley region that have signed up with the City of Swan to support the Humane Food region program and this list is growing in number each week.

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I was invited to attend the Humane Region launch party at Sandalford Estate last week. The evening was catered for by Sandalford with plenty of gluten free options for me to nibble on.

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Sandalford Chardonnay Pinot Noir Sparkling 2010

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Cucumber cups with salmon tartare (GF)

After a warm welcome from TV personality Verity James, we received a lovely speech from Lynne Bradshaw who is the president of RSPCA WA. Her passion for animal welfare spans back for decades and she has worked for the RSPCA for over ten years.

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Frittata with olive tapenade (GF)

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Our MC for the evening. Verity James

After the speeches were finished we got under way with the evening’s entertainment; the cook off! Six of the region’s top chefs agreed to participate using only humanely sourced produce.

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Silence as everyone relishes their slow cooked egg heaven

Kiren Mainwairing from Dear Friends and Coop Dining cooked a slow cooked duck egg with steamed bio-dynamic vegetables, sun choke chips and fennel pollen.

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(Photo credit Co-op Dining)

Slow cooked eggs are one of Kiren’s signature dishes and I am sure you have heard me rave on about them in the past as they are out of this world. With a delicately translucent egg white and perfectly molten yolk we stood around to watch the judging panel croon over every mouthful.

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"poached higher welfare chicken breast" "tarragon" "avocado" "bug tail" "compressed chicken leg terrine" "crispy skin" "fried liver" "baby carrot" "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" "humane food" "humane food region" "swan valley" "swan valley humane food" "animal welfare" "rspca wa" "city of swan" "sandalford estate" "sandalford winery" "sandalford wines" "swan valley food" "verity james" "lynne bradshaw" "dear friends" "co op dining" "kiren mainwaring" "mike price" "sittella winery" "humane region launch" "first humane food region" "manu fillaudeau" "fillaudeau’s restaurant" "don hancey" "caroline taylor" "taylor’s art and coffee house" "fiona lamont" "lamont’s" "dean williams"

Mike Price from Sittella Winery made a stunning dish of poached higher welfare chicken breast with avocado and a creamy tarragon sauce. This was topped with a sautéed Moreton Bay bug tail. Using the rest of the chicken, Mike made a compressed chicken leg terrine and topped it with wafer thin crispy skin, fried liver and baby carrots.

"poached higher welfare chicken breast" "tarragon" "avocado" "bug tail" "compressed chicken leg terrine" "crispy skin" "fried liver" "baby carrot" "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" "humane food" "humane food region" "swan valley" "swan valley humane food" "animal welfare" "rspca wa" "city of swan" "sandalford estate" "sandalford winery" "sandalford wines" "swan valley food" "verity james" "lynne bradshaw" "dear friends" "co op dining" "kiren mainwaring" "mike price" "sittella winery" "humane region launch" "first humane food region" "manu fillaudeau" "fillaudeau’s restaurant" "don hancey" "caroline taylor" "taylor’s art and coffee house" "fiona lamont" "lamont’s" "dean williams"

"poached higher welfare chicken breast" "tarragon" "avocado" "bug tail" "compressed chicken leg terrine" "crispy skin" "fried liver" "baby carrot" "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" "humane food" "humane food region" "swan valley" "swan valley humane food" "animal welfare" "rspca wa" "city of swan" "sandalford estate" "sandalford winery" "sandalford wines" "swan valley food" "verity james" "lynne bradshaw" "dear friends" "co op dining" "kiren mainwaring" "mike price" "sittella winery" "humane region launch" "first humane food region" "manu fillaudeau" "fillaudeau’s restaurant" "don hancey" "caroline taylor" "taylor’s art and coffee house" "fiona lamont" "lamont’s" "dean williams"

This dish was considerably more substantial in size and I could see that the judges each trying to pace themselves so they wouldn’t be stuffed at the end! This dish was entirely gluten free and Mike was kind enough to hand a whole dish over to me to enjoy. I promptly ran off into the crowd with a beaming smile looking for the Boy to share it with.

"italian eggs" "whipping cream" "chorizo" "danish feta" "button mushrooms" "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" "humane food" "humane food region" "swan valley" "swan valley humane food" "animal welfare" "rspca wa" "city of swan" "sandalford estate" "sandalford winery" "sandalford wines" "swan valley food" "verity james" "lynne bradshaw" "dear friends" "co op dining" "kiren mainwaring" "mike price" "sittella winery" "humane region launch" "first humane food region" "manu fillaudeau" "fillaudeau’s restaurant" "don hancey" "caroline taylor" "taylor’s art and coffee house" "fiona lamont" "lamont’s" "dean williams"

"italian eggs" "whipping cream" "chorizo" "danish feta" "button mushrooms" "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" "humane food" "humane food region" "swan valley" "swan valley humane food" "animal welfare" "rspca wa" "city of swan" "sandalford estate" "sandalford winery" "sandalford wines" "swan valley food" "verity james" "lynne bradshaw" "dear friends" "co op dining" "kiren mainwaring" "mike price" "sittella winery" "humane region launch" "first humane food region" "manu fillaudeau" "fillaudeau’s restaurant" "don hancey" "caroline taylor" "taylor’s art and coffee house" "fiona lamont" "lamont’s" "dean williams"

The lovely smiling Caroline Taylor from Taylor’s Art and Coffee House made her very popular Italian eggs. She illustrated beautifully that you don’t have to use elaborate cooking techniques and loads of ingredients to make a dish that everyone will enjoy especially if Don Hancey’s beaming smile was anything to go by!

"italian eggs" "whipping cream" "chorizo" "danish feta" "button mushrooms" "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" "humane food" "humane food region" "swan valley" "swan valley humane food" "animal welfare" "rspca wa" "city of swan" "sandalford estate" "sandalford winery" "sandalford wines" "swan valley food" "verity james" "lynne bradshaw" "dear friends" "co op dining" "kiren mainwaring" "mike price" "sittella winery" "humane region launch" "first humane food region" "manu fillaudeau" "fillaudeau’s restaurant" "don hancey" "caroline taylor" "taylor’s art and coffee house" "fiona lamont" "lamont’s" "dean williams"

"italian eggs" "whipping cream" "chorizo" "danish feta" "button mushrooms" "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" "humane food" "humane food region" "swan valley" "swan valley humane food" "animal welfare" "rspca wa" "city of swan" "sandalford estate" "sandalford winery" "sandalford wines" "swan valley food" "verity james" "lynne bradshaw" "dear friends" "co op dining" "kiren mainwaring" "mike price" "sittella winery" "humane region launch" "first humane food region" "manu fillaudeau" "fillaudeau’s restaurant" "don hancey" "caroline taylor" "taylor’s art and coffee house" "fiona lamont" "lamont’s" "dean williams"

Her Italian eggs are made with whipping cream, chorizo, Danish feta and button mushrooms. Also being a gluten free dish she kindly gave me a portion to try. It was the perfect balance of flavours and has inspired me to return back to Taylor’s to have my own full serve to myself.

"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" "humane food" "humane food region" "swan valley" "swan valley humane food" "animal welfare" "rspca wa" "city of swan" "sandalford estate" "sandalford winery" "sandalford wines" "swan valley food" "verity james" "lynne bradshaw" "dear friends" "co op dining" "kiren mainwaring" "mike price" "sittella winery" "humane region launch" "first humane food region" "manu fillaudeau" "fillaudeau’s restaurant" "don hancey" "caroline taylor" "taylor’s art and coffee house" "fiona lamont" "lamont’s" "dean williams"

Manu Fillaudeau from Fillaudeau’s Restaurant prepared smoked Linley Valley free range pork ribs shredded with cabbage stew, turned carrots and potatoes. His dish was also gluten free however before I could steal a mouthful the judges had torn their soft bread rolls apart and dunked it in the richly coloured stew. I didn’t want to risk any gluten contamination so I consoled myself by nabbing a singular potato.

"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" "humane food" "humane food region" "swan valley" "swan valley humane food" "animal welfare" "rspca wa" "city of swan" "sandalford estate" "sandalford winery" "sandalford wines" "swan valley food" "verity james" "lynne bradshaw" "dear friends" "co op dining" "kiren mainwaring" "mike price" "sittella winery" "humane region launch" "first humane food region" "manu fillaudeau" "fillaudeau’s restaurant" "don hancey" "caroline taylor" "taylor’s art and coffee house" "fiona lamont" "lamont’s" "dean williams"

"parmesan chicken tenderloins" "roast tomatoes" "avocado" "spinach" "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" "humane food" "humane food region" "swan valley" "swan valley humane food" "animal welfare" "rspca wa" "city of swan" "sandalford estate" "sandalford winery" "sandalford wines" "swan valley food" "verity james" "lynne bradshaw" "dear friends" "co op dining" "kiren mainwaring" "mike price" "sittella winery" "humane region launch" "first humane food region" "manu fillaudeau" "fillaudeau’s restaurant" "don hancey" "caroline taylor" "taylor’s art and coffee house" "fiona lamont" "lamont’s" "dean williams"

Fiona Lamont from Lamont’s made a very simple but incredibly flavoursome dish of parmesan chicken tenderloins with roast tomatoes, avocado and spinach. I was feeling very well kept as she also put aside a little gluten free portion without any crumb so I could try it too. The chicken was as tender as butter literally melting in my mouth.

"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" "humane food" "humane food region" "swan valley" "swan valley humane food" "animal welfare" "rspca wa" "city of swan" "sandalford estate" "sandalford winery" "sandalford wines" "swan valley food" "verity james" "lynne bradshaw" "dear friends" "co op dining" "kiren mainwaring" "mike price" "sittella winery" "humane region launch" "first humane food region" "manu fillaudeau" "fillaudeau’s restaurant" "don hancey" "caroline taylor" "taylor’s art and coffee house" "fiona lamont" "lamont’s" "dean williams"

"parmesan chicken tenderloins" "roast tomatoes" "avocado" "spinach" "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" "humane food" "humane food region" "swan valley" "swan valley humane food" "animal welfare" "rspca wa" "city of swan" "sandalford estate" "sandalford winery" "sandalford wines" "swan valley food" "verity james" "lynne bradshaw" "dear friends" "co op dining" "kiren mainwaring" "mike price" "sittella winery" "humane region launch" "first humane food region" "manu fillaudeau" "fillaudeau’s restaurant" "don hancey" "caroline taylor" "taylor’s art and coffee house" "fiona lamont" "lamont’s" "dean williams"

The final dish was made by Dean Williams from Sandalford Wines. He created San Choy Bau using Linley Valley Pork accompanied by prawn eggs rolls. This dish was not gluten free so I didn’t get to have a nibble but would be easy to adapt using gluten free soy and Hoi sin sauces.

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This wasn’t an event designed to be competitive so there was no winner to announce. I am sure the panel members were pleased with this fact as it would have been hard to choose. I loved how each dish reflected the chef’s individuality across a wide range of cuisine styles. Looks like the Boy and I have a few more places in the Valley to add to our wish list!

Chompchomp was an invited guest of the City of Swan.
 
Dear Friends is currently closed. Kiren’s other restaurant is Co Op Dining (read my reviews for Dear Friends and Co-op Dining)
2/11 Regal Place, East Perth WA 6004 | (08) 9221 0404 | www.co-opdining.com.au/
Co-Op Dining on Urbanspoon
Sittella Winery
100 Barrett Street, Herne Hill WA 6056 | (08) 9296 2600 | www.sittella.com.au
Sittella Winery & Cafe on Urbanspoon
Taylor’s Art & Coffee House (read my review)
510 Great Northern Highway, Middle Swan WA 6056 | 0447 441 223 | www.taylorscafe.com.au
Taylors Art & Coffee House on Urbanspoon
Fillaudeau’s Restaurant
Located in Pinelli Wines, 30 Bennett Street, Caversham WA 6055 | (08) 9377 7733 | www.fillaudeaus.com.au
Fillaudeau's Cafe Restaurant on Urbanspoon
Lamont’s Swan Valley
85 Bisdee Road, Millendon WA 6056 | (08) 9296 4485 | www.lamonts.com.au/venues/swan-valley
Lamont's Swan Valley on Urbanspoon
Sandalford Estate Winery
3210 West Swan Road, Caversham WA 6055 | (08) 9755 6213 | www.sandalford.com
 Sandalford Estate Restaurant on Urbanspoon