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Gluten Free Tapas at Casa de Tapas, Barcelona

Posted by  | Categories: Barcelona, Featured, Restaurants, Spain, Tapas Bar, Travel

Many of you will appreciate that an important part of travel preparation is to plan all the places where you are going to head out to eat. As a direct result of this pre-planning, my holidays always seem to turn into a crazed eating feast moving from one venue to another in a mad attempt to complete an enormous bucket list of dishes and venues. One of the places I really wanted to visit in Barcelona was the famous Ferran Adria’s Tickets Bar. Tickets has the reputation of being one of the hardest restaurants in the world to secure a table at. I tried my best to get a seat online before I left Australia without success. On arrival in Barcelona I tried waiting outside Tickets before they opened that night in the grim hope of scoring someone else’s cancellation but this was all in vain. The closest I could get to entering the restaurant was a quick photo taken out the front with Debbie, my lovely new friend from Texas, that I had met at the conference I was attending that week.

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Outside the front of Tickets Bar (I’m on the right)

Luckily there are a number of more accessible restaurants owned by the same group within walking distance albeit neither are headed by the acclaimed Chef Adria.

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I consoled myself knowing at least I would be able to visit both of these other locations called Casa de Tapas and Rias de Galicia. I was so thankful that  my newly made friends that I had met at the vet conference were also keen foodies and were more than happy to oblige my needs. I loved Casa’s quirky menu which came presented as a children’s book complete with wacky cartoons.

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Olives (4.80€, GF)

We ordered a bunch of tapas dishes to share, many of which were naturally gluten free and thus not requiring any adaptation. Within the first few days of arriving in Spain I had learnt to politely request to the wait staff “Sin gluten per favor?” voiced in my poorly pronounced Spanish. These seemed to be the magic words needed to help reveal my gluten free options. It amazed me that how no matter where we stopped to eat in Barcelona, everything tasted so damn good! Casa de Tapas’s marinated olives contained a mix of four different types including gordal sevillana, caspe, verdial and kalamata.

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Anchovies LOLÍN 00 (1.80€ 1 fillet, GF)

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Escalivada (4.50€, GF)

A simple dish that I grew to love in my time in Spain was “escalivada”, or smoked roasted vegetables. Soft strips of capsicum and eggplant were lightly charred and drizzled with olive oil making them as delicate as butter. This dish would have been even more amazing cast on top of some crusty bread. Sadly the only place I found gluten free bread in Barcelona was back at my hotel.

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Fried box of things with pil pil dipping sauce (Cajita fritos) (15.20€)

My friends each ordered themselves a “fried box of things” as it was described on the menu. Each wooden box contained a variety of crispy fried pieces of seafood including school prawns, calamari and octopus. It smelt absolutely amazing and made me quickly reach over for the menu to order myself some more food as I started to salivate.

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Navajitas (Razor clams) (9.80€, GF)

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Prawns from Palamós (14.80€, GF)

With each dish we ate, Casa de Tapas reinforced the concept that you don’t need to use lots of fancy ingredients to make food taste amazing. All you require are fresh ingredients prepared with love. Dishes as simple as flash fried green peppers and poached prawns needed nothing extra for flavour other than a squeeze of fresh lemon.

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Padrón Pimientos (5.10€, GF)

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Tacos de solomillo (14.20€, GF)

Of course a meal in Spain wouldn’t have been complete without a serve of “pulpo”. There is nothing quite like Spanish octopus, it takes on a texture I rarely find replicated back home in Perth. It is so soft and nearly creamy, with no chewiness and is dusted with paprika and spices. This dish was served on top of slices of boiled potato that mashed easily under my fork. I smeared the potato over the spicy octopus sections and happily gobbled it up.

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Polbo á feira (10.50€, GF)

Casa de Tapas offer simple traditional Galician styled tapas without breaking the bank. I was very appreciative that they were so helpful with selecting gluten free tapas dishes for me. We found the service to be quick and friendly and would have been happy to return again and again if it wasn’t for my lengthy bucket list!

Casa de Tapas Cañota
Calle Lleida 7, 08004 Barcelona, Spain | 93 325 9171 | casadetapas.com
 
Chompchomp’s Barcelona trip in July 2013 was partly funded for by her place of work as part of her continuing education fund. She had to foot the food bill for the week herself however despite eating the most absurd amount of food she found it to cost much less than an equivalent amount of feasting in her home-town of Perth, Australia. 

Losing my Volume Control at the Wild Duck, Nedlands

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

Being the only food blogger in the family means the decision on where to go for dinner is invariably left up to me. I am by no means complaining about this allocated role however it does mean that my choices are often somewhat biased towards what I want to eat. For the Boy’s birthday this year, I wanted to make sure it was somewhere HE wanted to go. Upon his request I gave him a short list of choices and left him to do his own research. His first choice was Chefz Table however at the last minute they called to inform us that the restaurant was unexpectantly closing for the weekend. With only two days to find somewhere to book, I was worried we would be stuck with nowhere to go but fortunately managed to grab a table at the Boy’s second choice the Wild Duck in Nedlands.

We have visited the Wild Duck a couple of times when they were located in Albany. On our most recent visit we even managed to wow my stepdad by giving him his first experience of a degustation meal complete with fancy foams and gels. The Boy has very fond memories of Albany and was happy to see how this creative restaurant has managed moving up to the big smoke.

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Amuse bouche (the Boy’s)

Our evening began with the chef’s amuse bouche, a Thai influenced fish cake with a herb aioli. This tasty morsel wasn’t gluten free. My gluten free replacement was a single but super fresh oyster from Franklin Harbour.

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My gluten free amuse bouche (GF)

These South Australian oysters are always so plump and creamy and never fail to excite me. I also chose to have the matched wines with our degustation however I couldn’t help myself from starting the meal with an additional glass of bubbles. In hindsight, I should remember that when doing a degustation with matched wines, I don’t NEED that extra glass of bubbles.

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Broccoli soup (GF, matched with Rickety Gate Riesling, Denmark)

Our first course was a cute little mug of broccoli soup. It was wintry cold and rainy outside and the warming soup was a perfect choice to ease us into an evening of eating and birthday celebrations. The thick creamy soup had a hint of sweet from the swirl of balsamic reduction and ended with a familiar tang from the crumbled Meredith Dairy goats cheese.

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Beef carpaccio (GF, matched with Thompsom Estate SBS, Margaret River)

Our second entrée was the beef carpaccio. The paper thin slices of brilliant, ruby red beef dissolved on my tongue in a second. Textural contrasts with some shaved fennel and watercress added layers of flavours which were accentuated by fresh horseradish and beetroot. The dish was finished with a sumptuous drizzle of slow cooked egg yolk. We had barely been there an hour and already we had enjoyed some of my favourites of all time; fresh oysters, champagne and slow cooked egg.

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Confit salmon (GF, matched with Anselmi San Vincenzo Dalphone, Italy)

Next up was the confit salmon. A perfect bite of salmon slow cooked at 42 degrees proved to be just as outstanding as our previous dishes. I loved how each dish contained elements of contrasting textures and flavours. Served with the salmon were pickled and charred cucumber and fresh samphire which added both crunchy and salty aspects to the palate. This was all smoothed out beautifully by some dollops of crème fraiche and drizzles of a dill infusion oil.

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Photo: 16 hour pork belly (non-GF version)

Unlike many of my fellow pork-obsessive bloggers, I don’t eat a lot of pork and I would rarely choose it unless it was part of a tasting menu. Consequently when I do eat it, it has to be pretty damn good for me to enjoy it. Wild Duck’s confit pork belly is prepared using slow cooking techniques over 16 hours resulting in a buttery soft texture and no greasy porky aftertaste. The crispy skin cracked exuberantly in my mouth making me giggle too loudly thanks my increasingly intoxicated state.

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16 hour pork belly (GF version, matched with Journeys End Cab Sav Coonawarra Station, South Australia)

The pork belly was served with a steamed pork bun which for me was adapted to be gluten free by leaving out the dumpling skin and serving me just the stuffing. Some grilled polenta, smooth sweetcorn purée, cubes of warm apple jellies and a crunchy apple and micro herb salad completed the dish.

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Optional extra course: Rabbit roulade, rabbit croquette, lentils (not GF)

Wild Duck offer a couple of optional extras with their degustation and in our usual state of gluttony we agreed to order both. The first optional course was a rabbit roulade with dates and pistachio alongside a red wine braised rabbit croquette. This dish was unable to be changed to be gluten free so the chef offered to make me something different.

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Gluten free Optional extra course: Beef cheek and fillet (GF)

My replacement dish was a duo of beef. Winter really is the time to get slow cooking and one of the best cuts of beef to slow cook is the cheek. My first time I tried cheek was moons ago prior to my blogging days at the Loose Box in Mundaring and I will never forget this memorable meal. Wild Duck’s dish was similarly heart-warming with wondrous soft shreds of beef cheek accompanying a charred nub of Black Angus fillet. It was served with a fondant potato, beetroot and cauliflower crumble, sousvide honey thyme carrots and a cauliflower purée.

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Sorbet palate cleanser (GF)

I had restrained from eating for most of the day to save room for dinner and it was becoming progressively obvious to the Boy that I was quite drunk. My voice volume was slowly increasing and my attention to detail to my photography had all but expired. The Boy reached across the table to grab my camera and flipped quickly through some of my shots whilst raising his eyebrows at me. I slurped up my sorbet noisily and returned his gaze with a coy smile.

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Crispy skin duck breast (GF, matched with Soumah Pinot Noir, Yarra Valley, Victoria)

Consequently details of our final main dish is a little foggier than I would prefer and the angling of my photo is somewhat clumsy. A fillet of crispy skinned duck breast was paired with cubes of grilled speck bacon, aniseed poached pears and braised honey carrots. Coloured smears of carrot purée and creamed peas made this dish quite a substantial one, this wasn’t a degustation where we went home hungry.

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Optional pre dessert: Lemon soufflé with coconut ice cream (GF)

Our second optional course was the pre-dessert; a picture perfect lemon soufflé with coconut ice cream. It was powder puff light and I could nearly hear the “poof” as I plunged my spoon in the ramekin. In fact I vaguely recall mimicking that “poof” noise as I tucked into it.

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Chocolate delice (GF, matched with Grant Burge Frizzante, Barossa Valley)

Our evening ended with the Wild Duck’s chocolate delice; a decadent mousse made from cream, eggs and chocolate. Scattered across my plate like Willy Wonka’s garden were wibbly-wobbly strawberry jellies, strawberry sponge and crunchy meringue kisses adorned with blobs of yoghurt parfait, fresh strawberries and bright pink strawberry powder. A bright and cheerful way to end a joyful evening together.

Happy Birthday to my best friend and my one true love. I love you and I love my life with you xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

 

Chompchomp paid for this meal out of her own pocket however at the end of the night the Boy reminded her to use their digital version of the Entertainment card to receive a $40 discount of the total bill. 
 
Wild Duck
35 Hampden Road, Nedlands WA 6009 | http://www.wildduckrestaurant.com/
$$$$ (Seven course degustation $105, nine course degustation $130, $50 extra for matched wines)

Wild Duck on Urbanspoon

WA Day at the Perth Cultural Centre for WA Signature Dish Grand Finale

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

Over recent weeks I have been providing you with insider coverage of the inaugural WA Signature Dish competition run by Buy West Eat Best; a government initiative to help promote eating locally grown and made produce. I was appointed as the official blogger for the Gascoyne region and travelled up to Carnarvon to attend the regional final.

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The Finalists (this photo courtesy of Buy West Eat Best & Clarity Communications)

The three other participating regions were Perth and Surrounds, Southern Forests and the Great Southern. Each region’s finalist received one-on-one mentoring by their delegated chef to help prepare them for the Grand Finale held at the Perth Cultural Centre on WA Day. On the big day, the Cultural Centre was alive with activity with much to see and do for people of all ages.

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The WA Day event was a free event and the Buy West Eat Best tent was packed full of stalls offering tastings of all sorts of local deliciousnesses including banana smoothies, gelato, oils, condiments and best of all, gluten free lupin flour chocolate cake. I was joined by two of my dear friends Foodie Cravings and Perth Munchkin who were also attending as official bloggers representing Perth and the Great Southern.

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Lupin flour chocolate cake (GF)

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(this photo is courtesy of Buy West Eat Best & Clarity Communications)

Each contestant had ninety minutes to prepare their dish from scratch using a variety of ingredients sourced from their region. Rhiannon Birch was competing for the Perth and Surrounds region and her dish was Dorper lamb with a lupin and za’tar crust with sweet potato and lupin salad with Moroccan flavours. Much to my approval her dish is entirely gluten free.

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Clare King’s “A Celebration of Beef in Thai style” (photo courtesy of Buy West Eat Best & Clarity Communications)

Clare King’s dish came from the Great Southern region titled “A Celebration of Beef in Thai style” and was made using a luscious Butterfield beef fillet topped with pearls of Pemberton Finger Limes.

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Paul Kelly (this photo is courtesy of Buy West Eat Best & Clarity Communications)

Many of you have already been following on the blog the story of Paul Kelly, the contestant for the Gascoyne region with his Gascoyne tasting plate. This colourful plate included Shark Bay wild King prawns with salsa verde, plantation vegetable gazpacho with Abacus crab sticks, Shark Bay snapper ceviche and some simple pan-fried Shark Bay Pink snapper with lime mayonnaise and pickled Gascoyne vegetables.

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Alana Starkie’s Southern Forest marron, Pink Lady apple, avocado & lime salsa (this photo is courtesy of Buy West Eat Best & Clarity Communications)

Competing for the Southern Forests region, the softly spoken Alana Starkie prepared some stunning fresh Southern Forest marron with a Pink Lady apple, avocado and lime salsa. To make the competition even more challenging, throughout the entire cook off the four contestants were individually interviewed by both their chef and the hosts Anna Gare and Don Hancey. I was surprised how well they all kept their cool under pressure and kept their focus on cooking!

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Lupin flour meatballs (GF)

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(photo courtesy of Buy West Eat Best & Clarity Communications)

The final decision for the winning dish was made by the panel of high profile judges; Guillaume Brahimi, Ralf Vogt and Rob Broadfield. You could nearly hear a pin drop in the packed marquee as each judge carefully tasted the four dishes.

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(this photo is courtesy of Buy West Eat Best & Clarity Communications)

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Whilst the quality and standard of each dish was high, there can only ever be one winner and this year the winner was Rhiannon Birch for her Perth dish of Dorper lamb with a lupin and za’tar crust with sweet potato and lupin salad with Moroccan flavours.

Congratulations Rhiannon!

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Winner Rhiannon Birch (photo courtesy of Buy West Eat Best & Clarity Communications)

For the recipes for all the contestants dishes head over to the Buy West Eat Best website.

 

The Buy West Eat Best WA Signature Dish Finale was a free event held on the 2nd of June 2014 at the Perth Cultural Centre. I would like to thank buy West Eat Best and all the team at Clarity Communications for allowing me to be part of this fabulous WA Signature Dish experience. Also thanks to Paul Kelly and Chef Peter Manifis for putting in such an incredible effort for the Gascoyne region. Fingers crossed for a win next year!

 

New gluten free additions to the Menu at The Gaya Applecross

Posted by  | Categories: Featured, Korean, Perth, Restaurants
Chompchomp dined as a guest of The Gaya Applecross
 

Being gluten free and having a mostly vegetarian husband, Korean restaurants are not usually our type of thing. From my experience it is a type of cuisine that tends to use marinades containing gluten and will also have a lot of meat based dishes. At the beginning of the year I was invited to visit The Gaya in Applecross where I was amazed at the number of gluten free options on their menu. I got so excited I nearly ordered everything and struggled to sleep that night as I had eaten way too much. It was a fabulous night out with the food exceeding our expectations in both its presentation and taste. We both agreed we should make plans to return but never actually got around to doing it. Six months later Gaya’s Head Chef Leo invited me to return back to his restaurant to try a few of his new dishes.

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Yook jijimi ($12, GF)

In contrast to our previous visit, the restaurant was much busier with most tables booked and the lights dimmed to create a more ambient atmosphere. I scanned over the menu and noted there were still a reasonable number of gluten free dishes available however a few that were previously gluten free were no longer so including the arancini. I enquired to Leo the reason for this and he informed me that he has had difficulty obtaining gluten free panko crumbs. Such a shame as his arancini were really good! Never mind, we were here to try the new dishes and not stuff our faces with favourites of the past!

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Tofu kimchi ($12, GF)

Our first dish was the grilled tofu with homemade kimchi. The tofu was silken soft with the texture of egg custard. The kimchi was mild without too much kick in it much to the relief of the Boy who can get quite grumpy if I order spicy food that he cannot eat.

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Yook jijimi ($12, GF)

Our second starter was yook jijimi, a type of beef pancake. Thin slices of beef coated in glutinous rice flour and egg were fried and served with Korean garlic chives, crispy fried enoki mushrooms and roasted pine nut salt. In traditional Korean herbal medicine garlic chives are commonly used for a variety of benefits. Chef Leo loves adding them to many of his dishes to help give his customers “good health”.

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Beef brisket salad ($14, GF)

For this visit to Gaya I managed to show much greater self-control and only ordered us three starters instead of the five that we ate last time. Our third starter was the beef brisket salad. Leo informed me that brisket is a popular cut of meat used in Korea however he has discovered it isn’t one commonly sold in Perth. He has managed to source his brisket from a specialised local Korean butcher. The brisket was sliced and lightly grilled to give a strangely buttery texture due to its high fat content. It was served with a mixed salad of mesclun leaves, tomato and cucumber. As the Boy doesn’t really eat much meat he left this one for me to enjoy.

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Complementary side dishes

To accompany our main meals we once again each received the complimentary side dish. This dish changes most evenings so regular customers won’t get the same dish twice. This night we were served Korean meatball with chopped tofu and vegetable, white kimchi and radish kimchi.

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Grilled yuzu salmon ($30, GF)

The Boy got little choice with selecting his meals as it was my goal was to try to order anything on the menu that fitted my two criteria; one that it was gluten free, and two that it was a new, yet to be tried dish. For our first main I ordered the grilled salmon.

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The thick salmon steak had been marinated in yuzu allowing the flavours to penetrate right through the fillet. I prefer my salmon to be served rare and it was cooked a little bit past this point however still remained quite soft and flaky.

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It accompanied a warm stack of vegetables including zucchini, pumpkin, eggplant and enoki mushrooms with a polite sized ball of sticky coconut rice. The dish was an interesting balance of sweet and citrus ending with a spicy finish from the Korean chilli sauce drizzled over the top. The fusion of more Western styled vegetables with the remaining Korean components worked well to my relatively untrained palate.

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Samgyetang ($28, GF)

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Samgyetang ($28, GF)

Our second dish was the samgyetang; a type of ginseng chicken soup. Samgyetang is a dish commonly served in Korean during summer as it is claimed to help replenish the body with nutrients lost through sweating. A whole baby chicken is stuffed with glutinous rice and boiled in a broth of Korean ginseng, red dates, garlic and ginger. Traditionally a number of medicinal herbs are also added to the broth.

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Samgyetang ($28, GF)

Whilst this appeared to be a simple bowl of chicken soup, once I sipped the broth I realised what care had been taken in its preparation as the flavours were very nourishing and heart-warming. Whilst I struggled to imagine drinking this soup in the heat of summertime, I could easily picture myself snuggled up to the cats, sick in bed with the flu whilst sipping on this delicious medicine to aid my recovery.

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Complementary dessert (not GF)

As an interlude whilst we made room for dessert, we were given the second complementary dish of the evening. It was a serve of small shortbread-like biscuits that I correctly presumed not to be gluten free and left them for the Boy to nibble on. He told me the biscuit was nothing particularly special but I thought it was a nice touch for customers to receive something extra for free.

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Gaya Ho-tuck ($8, GF)

For dessert I caved and ordered the Gaya Ho-tuck, one of my favourites from our previous visit. Ho-tuck is a type of Korean pancake that is served by street food vendors in Korea. They consist of small pancakes made with glutinous rice flour and stuffed with brown sugar, sunflower seeds, peanuts and pine nuts before being deep-fried.  The ho-tuck are then dusted in cinnamon and sugar before being torched to caramelise before serving. Not something I would recommended if you have a heart problem or diabetes, but for the rest of us a delightful treat.

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Gaya Gold Pave chocolate ($9, GF except for the mixed grain flavour)

The new dessert on the menu is the Gaya’s homemade Gold Pave chocolates. Three different flavours of homemade chocolates topped with flamboyant gold flakes certainly made a sparking bright end to the night. The three flavours were cacao, matcha and mixed grain.

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Cacao

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Matcha (green tea)

The cacao and matcha flavours were gluten free but the mixed grain contained barley along with rice, bean, sesame and adlay (a type of millet). Leo advised me that he is likely to remove the barley from this in the future to make this third chocolate gluten free like the others.

"Gaya" "gold pave chocolate""mixed grain" "green tea" "matcha" "cacao" "24 carat gold flake" "barley" "non-glutinous rice" "sweet rice" "bean" "sesame" "adlay" "millet" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "fructose malabsorption" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "gluten free blog" "fructose friendly raw food" "korean gluten free" "korean Perth" "Korean" "Korean fusion" "Gaya Applecross" "the Gaya" "The Gaya Applecross" "Applecross gluten free" "Asian gluten free Perth" "Riseley Street" "gaya gluten free"

Mixed grain

It was wonderful to return to the Gaya once again and see that Chef Leo and his team’s hard work is paying off with a fully booked restaurant, an interesting and changing menu and very affordable dishes.

The Gaya Applecross
Shop 3 & 4, 3 Kearns Crescent, Ardross WA | (08) 9364 8887 | www.the-gaya.com
 
Chompchomp dined as a guest of The Gaya Applecross. As it is too hard to be 100% subjective with a complementary meal I will refrain from giving a review or score and will purely just document my experience.

The Gaya Applecross on Urbanspoon

Our Eat Drink Perth Do-It-Yourself Roving Lunch

Posted by  | Categories: Bars, European, Featured, Food and Wine Festivals, Modern Australian, Perth, Restaurants, Wine Bar

There are so many fantastic foodie events on around the City of Perth for the month of April as part of their Eat Drink Perth Festival. Many of the degustations and roving dinners start at over $150 per person and some are up over $200. For those that have money to burn on these events I can highly recommend heading to a few as they are well worth the expense. However I realise that this is not possible for everyone’s budget so I have tried to recreate the roving dinner experience using a collection of vouchers from the Eat Drink Perth Passport. The Eat Drink Perth Passport is a booklet containing a number of discount vouchers for use at venues located around the City.

My dear friend Tara and I managed to enjoy an extended four course lunch covering four different locations in the city for the grand total of $164.50 for two people including drinks. Yes, that is for two people! It works out to be close to half the price of the ticketed events. We called it our “DIY Roving Lunch” and I can highly recommend giving the concept a go before the Passport vouchers run out at the end of the month.

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Our beautiful city; Perth

To set myself in the mood and to give me the freedom to enjoy a few drinks I decided to walk into the city from my house in Vic Park. It works out to be about a 90 minute stroll which ordinarily wouldn’t have been a problem however I foolishly didn’t check the forecast before heading out on foot. By the time I was halfway there I was sweltering. At this point I checked my phone to see that the day was well on its way to hitting a maximum of about 35 C.

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The Terrace Hotel

By the time I arrived at our first checkpoint The Terrace Hotel, my face was as red as a beetroot and in no way was I looking glamorous enough for a ladies lunch. The Terrace was nearly fully booked and I was lucky to get us a table.

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Complementary gluten free bread

Within minutes of being seated we were given some complimentary bread; normal baguette for Tara and gluten free toasted bread for myself. We both ordered a glass of Madame Coco sparkling wine from the Aude Valley in France ($11 each).

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Seared scallops, cauliflower, pressed pork, capers and watercress ($23, GF)

Our voucher for The Terrace Hotel allowed us to buy one main meal off the à la carte menu and get the second one for free. We weren’t ready to launch into a main course immediately so we started with an entrée to share while we enjoyed our complimentary bread. The menu has a number of dishes marked gluten free however our waitress told us some of the other dishes can also be adapted.

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Seared scallops, cauliflower, pressed pork, capers and watercress ($23, GF)

We started with the seared scallops on a disc of richly flavoured Linley Valley pressed pork and scattered with capers and watercress. I was informed that the watercress is hand-picked from the chef’s own garden! On reflection at the end of the day, this scallop dish ended up being the highlight for both of us. The blend of soft scallop, creamy cauliflower purée, salty pork and peppery watercress balanced beautifully and it was presented immaculately. Each scallop was fresh, plump and tender and required very little effort to chew.

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Cone Bay Barramundi, saffron poached prawns, charred corn and baby octopus salad ($40, adapted GF)

A number of the mains could be adapted to be gluten free however I wanted to choose the dish that required minimal alterations. Our waitress recommended the Cone Bay barramundi served with crispy skin and grilled to a buttery soft texture. Having first tried this top class barramundi at Eat Drink Perth’s launch party I knew I was in for  special treat. The flesh is quite unlike your standard barramundi, with a soft clean finish.

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Saffron poached prawns, charred corn and baby octopus salad served with barramundi ($40, adapted GF)

The side dish that accompanied my fish included a baby Exmouth octopus and fennel salad, a half-cob of charred corn and a saffron poached prawn. An interesting combination but it worked. Being the WA Signature Dish official blogger for the Gascoyne region I felt proud to do my duty and have ingredients in my dish that came from the North West of our State.

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Amelia Park beef cheek, porcini gnocchi, spinach, sautéed mushrooms, roast garlic (normally $36, but was free with the voucher)

Tara ordered the Amelia Park beef cheek. A thick nub of meat that had been slow cooked for 12 hours to the point it literally disintegrated under her fork. Whilst I thoroughly enjoyed my fish I cannot deny I was in envy of that luscious looking chunk of beef.

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Amelia Park beef cheek, porcini gnocchi, spinach, sautéed mushrooms, roast garlic (normally $36, but was free with the voucher)

Her beef was served with some porcini gnocchi that were curiously deep-fried. Tara described them as a crispy skinned, porcini potato croquette and despite not being a traditional way to serve gnocchi she still enjoyed them. To add to more lovely earthy mushroominess, the gnocchi sat on a bed of sautéed oyster, Portebello and button mushrooms.

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Amelia Park beef cheek, porcini gnocchi, spinach, sautéed mushrooms, roast garlic (normally $36, but was free with the voucher)

Despite a very attractive looking dessert menu at The Terrace, we paid our bill and moved onto our next venue; Cheeky Sparrow in Wolf Lane. Wolf Lane has come alive over the past twelve months with a number of great little eateries well worth checking out. I love the feel of being tucked away down a little laneway, it brings up memories of our time living in London where around every nook and cranny you find activity and life.

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WA cheeseboard

Cheeky Sparrow’s Eat Drink Perth Passport voucher offers a WA cheeseboard paired with a bottle of either Xabregas Sauvignon Blanc or Shiraz for a total of $55. They have gluten free bread available too. The platter contained three Australian cheeses; Tarago River Shadows of Blue, Woodside Charleston Jersey Brie and Old Telegraph Road Mt Baw Baw Gouda.

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Alongside the cheese was some Cabernet paste, an oozylicious hunk of raw honeycomb and a very generous mound of toasted gluten free bread. For those with fructose malabsorption, please avoid eating the amazing looking raw honey comb. We are not supposed to eat honey as it is high in fructose.

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Our third stop was The Stables Bar for dessert. They offer a dessert tasting platter with the chef’s selection of three desserts for $18. This platter can be adapted to be gluten free.

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The first dessert was a deconstructed wagon wheel with a combination of marshmallow, rich dark chocolate ice cream and a sweet raspberry sorbet.

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The second component was an Eton mess with tumbles of fresh peaches and plums with meringue and apricot crisps.

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The third element was a fluffy light passionfruit and cardamom cream mousse served with passionfruit jelly and a cup of pistachio mango lassi. The lassi was a little overly sour for my liking but I realise that is how they are meant to taste. I only had a small sip anyway as I cannot tolerate mango due to fructose. It was served with a gluten free hazelnut and pistachio biscotti.

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Our final stop was for petit fours in the form of a macaron. Jean Pierre Sancho have a buy one get one free voucher in the Passport for their popcorn macaron flavour. With subtle hints of popcorn and a sweet macaron finish this was the perfect finale I needed before braving the sun for the long, slow walk home. By the time I hit the South Perth foreshore I gave up and was thankful that my loving husband empathised and came to pick me up to drive me the rest of the way home.

For our DIY Roving Lunch we used the following Eat Drink Perth Passport vouchers:
The Terrace Hotel: Buy one main meal and get one main meal free from the a la carte menu for lunch or dinner.
Cheeky Sparrow: WA Cheese platter and bottle of Xabregas wine for $55, gluten free bread on request.
The Stables Bar: Dessert tasting platter for $18, gluten free option available on request.
Jean Pierre Sancho: Buy one popcorn macaron get one free for $2.50.
 
Disclaimer: This roving lunch was funded for by the City of Perth as part of the Eat Drink Perth festival. The individual venues did not receive advance notice of my arrival. 
 
Eat Drink Perth is celebrating its 10th year and runs for the whole month of April 2014. For more information head to the Eat Drink Perth website.
 
 
The Terrace Hotel
237 St Georges Terrace, Perth WA 6000 | (08) 9214 4444 | www.terracehotelperth.com.au
The Terrace Hotel on Urbanspoon 
 
Cheeky Sparrow
1/317 Murray St, Perth WA 6000 (entry off Wolf Lane) | 0405 550 286 | www.cheekysparrow.com.au

Cheeky Sparrow on Urbanspoon

 
The Stables Bar
888 Hay Street, Perth WA 6000 | (08) 6314 1300 | www.thestablesbar.com.au
The Stables Bar on Urbanspoon 
 
Jean Pierre Sancho
878 Hay Street, Perth WA 6000 | (08) 6181 1904 | www.jpsancho.com.au
 Jean Pierre Sancho on Urbanspoon

The First Feast – Eat Drink Perth’s Launch Party

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

Eat Drink Perth is celebrating its 10th year and their launch party The First Feast was held at Brookfield Place last Monday. The event attracted all the who’s who of the food industry as seven of the star venues from around Brookfield Place took the guests on a culinary journey complete with signature cocktails, entertainment and substantial amounts of food. As one of the team of four official bloggers for Eat Drink Perth I joined the festivities for a night of fun.

"Darling Buds of May" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "food event" "West Australia food festival" "launch event" "food festival" "wine festival" "Perth food festival" "eat drink Perth" "eat drink perth 2014" "City of Perth" "Perth city" "launch party" "First feast" "The First Feast" "Brookfield Place" "Bar Lafayette" "Choo Choo’s" "Darling Buds of May" "Matt Golinski" "Sushia Izakaya" "Trustee" "Heritage" "Print Hall" "The Trustee Bar and Bistro" "The Trustee Bar" "The Heritage Bar" "The Heritage Brasserie" "Bobeche"

Darling Buds of May

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Watermelon Moscow Mule

The evening commenced outdoors under the stars with pre-dinner cocktails served by Bar Lafayette and Choo Choo’s. A gorgeous Perth based swing band called the Darling Buds of May churned out some hip-swinging tunes under the eerie blue lighting whilst the mixologists at the bar vigorously shook, muddled and stirred up some of the prettiest cocktails in town.

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Watermelon Moscow Mule

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It was hard to know what our amuse bouche actually looked like under the deep blue hue of the lights but it certainly packed a bomb of flavour. It was created by the guest of honour Matt Golinski using a number of ingredients that are Western Australian grown. Bite sized spoonfuls of soft spanner crab mixed with crushed macadamia, ginger and coconut were piled neatly on a betel leaf and topped with pearls of finger lime. The heart-shaped leaf made it easy to roll up and eat somewhat delicately even for someone as uncoordinated as myself.

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Amuse bouche by Matt Golinski: Betel leaf with spanner crab, macadamia, finger lime and ginger

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After a few rounds of Moscow Mule cocktails we were all ushered into the foyer of Brookfield Place to what I can only describe as the longest long table I have ever seen. Seating 250 guests it spanned from one side of the vast foyer to the other. Our tables were already set with our entrées which were created by Sushia Izakaya; a Japanese restaurant who pride themselves on using fresh produce to prepare dishes that are a fusion of traditional and modern Japanese flavours.

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"Hamachi carpaccio Kingfish sashimi" "Hamachi carpaccio" "Kingfish sashimi" "Asian styled pesto" "yuzu soy" "wafu gelée" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "food event" "West Australia food festival" "launch event" "food festival" "wine festival" "Perth food festival" "eat drink Perth" "eat drink perth 2014" "City of Perth" "Perth city" "launch party" "First feast" "The First Feast" "Brookfield Place" "Bar Lafayette" "Choo Choo’s" "Darling Buds of May" "Matt Golinski" "Sushia Izakaya" "Trustee" "Heritage" "Print Hall" "The Trustee Bar and Bistro" "The Trustee Bar" "The Heritage Bar" "The Heritage Brasserie" "Bobeche"

Hamachi carpaccio Kingfish sashimi

The majority of the table received the Hamachi carpaccio of Kingfish sashimi in an Asian styled pesto with yuzu soy and wafu gelée. I was told that whilst the fish was very soft it tasted like it had been plated a little too soon in advance and had consequently been sitting at the table for some time before we were seated.

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Pork belly (GF option)

As I gazed up and down the longest long table I noticed that for once I wasn’t the only one with food allergies and there was in fact three of us in a row with alternate dishes to the Kingfish. My gluten free option of pork belly was served cold and each cube of meat had a near gelatinous texture that melted on contact with my tongue. It was topped with a ginger salsa and came with a mound of pickled daikon. I love my Japanese pickles and was overjoyed at the size of my heap on the plate.

"Seared beef" "garlic chips" "chives" "momiji orosh" "scallion" "ponzu sauce" "Raw Bar" "Gyu Tataki" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "food event" "West Australia food festival" "launch event" "food festival" "wine festival" "Perth food festival" "eat drink Perth" "eat drink perth 2014" "City of Perth" "Perth city" "launch party" "First feast" "The First Feast" "Brookfield Place" "Bar Lafayette" "Choo Choo’s" "Darling Buds of May" "Matt Golinski" "Sushia Izakaya" "Trustee" "Heritage" "Print Hall" "The Trustee Bar and Bistro" "The Trustee Bar" "The Heritage Bar" "The Heritage Brasserie" "Bobeche"

Gyu Tataki (no capsicum option)

Queen of Bad Timing’s Kristy cannot eat capsicum and so she was served gyu tataki, or seared beef. It was served with garlic chips, chives, momiji orosh, scallions and ponzu sauce.

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Gyu kushiyaki (no seafood/no raw option)

Michelle from Foodie Cravings needed something cooked as she has a little Junior Burger Boy in the oven. Whilst the staff didn’t get the memo of her pregnancy dietary requirements in advance  the kitchen were super quick on their feet to whip her up some gyu kushiyaki, or beef skewers.  Marinated in kinolo teriyaki sauce each morsel looked exquisitely soft. Gazing over at her plate I had a brief moment of carnivorous food envy and she tweaked each piece off the skewer and devoured it.

"Shredded confit lamb" "rosemary" "roast garlic mash" "Amuse bouche" "Matt Golinski" "Betel leaf" "spanner crab" "macadamia" "finger lime" "ginger" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "food event" "West Australia food festival" "launch event" "food festival" "wine festival" "Perth food festival" "eat drink Perth" "eat drink perth 2014" "City of Perth" "Perth city" "launch party" "First feast" "The First Feast" "Brookfield Place" "Bar Lafayette" "Choo Choo’s" "Darling Buds of May" "Matt Golinski" "Sushia Izakaya" "Trustee" "Heritage" "Print Hall" "The Trustee Bar and Bistro" "The Trustee Bar" "The Heritage Bar" "The Heritage Brasserie" "Bobeche"

Shredded confit of lamb on rosemary and roast garlic mash

 

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Warm salad of wild mushrooms, radicchio, snow peas, Italian coleslaw and Herb aioli

The mains were provided by The Trustee Bar and Bistro as a shared style of dining with the dishes being placed in the centre of the table. I was somewhat surprised that for such a high profile event the mains were not plated individually however shared dining does make the night more social and interactive by encouraging strangers to share stories.

"Cone Bay" "barramundi" "Cone Bay barramundi" "white truffle potato puree" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "food event" "West Australia food festival" "launch event" "food festival" "wine festival" "Perth food festival" "eat drink Perth" "eat drink perth 2014" "City of Perth" "Perth city" "launch party" "First feast" "The First Feast" "Brookfield Place" "Bar Lafayette" "Choo Choo’s" "Darling Buds of May" "Matt Golinski" "Sushia Izakaya" "Trustee" "Heritage" "Print Hall" "The Trustee Bar and Bistro" "The Trustee Bar" "The Heritage Bar" "The Heritage Brasserie" "Bobeche"

Cone Bay barramundi on white truffle potato purée

All the mains and sides were gluten free allowing me to try them all. The Cone Bay barramundi was by far my favourite, obviously in part due to the addition of truffle but also because it was such a quality piece of fish cooked faultlessly.

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Papillon Roquefort, cabernet poached pear (GF option)

The cheese platter created by The Heritage came in a variety of forms to suit everyone’s dietary requirements. The standard option consisted of some crumbled Papillon Roquefort with Roquefort foam, cabernet poached pear and a thyme salted doughnut. For my gluten free version the doughnut was omitted.

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Swiss Gruyère, Cabernet poached pear, thyme salted doughnut

Being pregnant, Foodie Cravings cannot eat soft cheese she received a wedge of Swiss Gruyère instead of the blue cheese.

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The “Whisky and Cigars” dessert was created by Print Hall. The jar of crème caramel embodied all the rich honey flavours of Lochen Ora whisky leaving subtle lingering hints of spice of the palate. The chocolate cigar wasn’t gluten free however I was told it had very distinct smoky tobacco flavours and was an acquired taste that not all enjoyed. I cannot deny it makes me happy to know my gluten free component was the best part! 😉

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Bobeche Iced Tea

Being a Monday evening many of us were holding ourselves back on our alcohol consumption knowing that we would have to drag ourselves out of bed to go work the following day. However as glasses of Bobeche’s famous Iced Tea were brought to the table I resigned myself to the fact that I would wake up in the morning to find myself in Struggletown. Made with Ketel One Vodka, Tanqueray gin, Pampero Blanco Rum, Cherry Heering, sweet spice tea, fresh lemon and lemonade this was one Long Island Iced Tea too good to pass on. It was also one that made me grateful I didn’t drive that night! Whilst the Tea wasn’t served in their signature tea cups being a small bar I can imagine they are unlikely to own 250 cups to be able to use on that single evening!

Chompchomp was invited to The First Feast as a guest and will be one of the official four bloggers for the Eat Drink Perth Festival 2014.
For the whole month of April there will be events, activities and discounts on food and beverages all across the city. Check out the Eat Drink Perth website for all the latest news.

Bar Lafayette on Urbanspoon    Choo Choo's on Urbanspoon

Sushia Izakaya & Bar on Urbanspoon    The Trustee Bar and Bistro on Urbanspoon

The Heritage Brasserie, Bar & Boardroom on Urbanspoon    Print Hall Bar and Dining Room on Urbanspoon

Bobèche on Urbanspoon

Morries Anytime, Margaret River

Posted by  | Categories: Bars, Featured, Margaret River, Regional WA, Restaurants, Tapas Bar, Travel, Wine Bar

We really have to consider ourselves lucky living here in Perth. Not only do we have the Swan Valley, a fabulous wine region only half an hour’s drive from the CBD, but for those willing to do a weekender trip we also have Margaret River. In November every year this relaxed little town becomes a buzz with life for the three day food festival; Gourmet Escape. Last year the Boy and I attended in full feasting force visiting the Gourmet Village on both days in addition to attending a few fabulous satellite events. We ate uncontrollably all weekend long and our repeated episodes of over-indulgence stretched our stomachs to near-bursting capacity. After just a few hours of not eating, our saggy baggy internal gizzards would start to gurgle and unbelievably we would get hungry again. On our last night before returning to Perth, we rolled our giant sized bodies down to the main strip to find ourselves more food. Our noses lead us to Morries Anytime.

"Tart gin cooler" "gin cooler" "Tanqueray gin" "grapefruit" "Peychauds bitters" "tonic" "fresh basil" "Green guy" "mocktail" "Green tea" "cucumber" "rosemary" "lime" "herbaceous" "refreshment" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "Fructose malabsorption" "raw food cooking" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Vegetarian" "Gourmet Escape" "Gourmet Village" "Leeuwin Estate" "Food festival" "Wine festival" "Margaret River festival" "Voyager Estate" "Morries" "morries Anytime" "Margaret River gluten free" "Margaret River vegan" "Margaret River vegetarian" "Margaret River cocktails" "Margaret River bar"

Green guy mocktail (left) & Tart Gin Cooler (right, $16)

I started off with looking at Morries Anytime’s cocktail menu. Their mixologist Billy Phillips was recently awarded “highly commended” for the Mixologist Award in the 2013 AHA Awards. Earlier that day at the Food for Thought sessions at Voyager Estate I had thoroughly enjoyed his Billy’s Punch and now I was keen to try more of his beverages. It had been quite a hot day and I needed something non-alcohol to start. This being quite a rarity for me I was thrilled to see a variety of interesting mocktails available. I chose the Green Guy; a jar of cold Green tea with added cucumber, rosemary and lime. I gulped it down eagerly and felt its icy freshness hit the back of my palate and slowly cool me down from the inside. My second drink was a Tart Gin Cooler. It contained a long pour of Tanqueray gin split with a freshly squeezed grapefruit and topped with a splash of Peychauds bitters tonic & fresh basil. It was as strong as rocket fuel and made up for my earlier sobriety.

"Treacle cured salmon" "grilled fennel" "pear salad" "orange vinaigrette" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free"   "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog"   "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking"   "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose   friendly raw food" "Fructose malabsorption" "raw food cooking" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River   valley" "local produce" "winery region" "Margaret River winery reviews"   "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines"  "Vegetarian" "Gourmet Escape" "Gourmet Village" "Leeuwin Estate" "Food   festival" "Wine festival" "Margaret River festival" "Voyager Estate" "Morries" "morries Anytime" "Margaret River gluten free" "Margaret River vegan" "Margaret River vegetarian" "Margaret River cocktails" "Margaret River bar"

Treacle cured salmon, grilled fennel and pear salad, orange vinaigrette (GF, $14.50)

Morrie’s menu facilitates shared style dining which suited us fine as we just wanted to pick and nibble the night away together. Our first choice was the treacle cured salmon. Melt-in-your-mouth thin slices of brightly coloured salmon had just a delicate hint of caramel sweetness. It was coupled alongside a grilled fennel and pear salad with orange vinaigrette.

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Fresh oysters, cucumber and gin sorbet (GF, $4 each)

For nearly a whole year previously the Boy refused to eat oysters after eating a bad one and I’m so relieved that he has finally put those memories behind him and got back in the oyster saddle. Morries oysters came with a perfect sized dollop of gin and cucumber sorbet. We necked back these fresh, slurpalicious beauties much quicker than we really should have. Gluttony dies hard.

"Fresh prawn meat" "salad" "baby cos lettuce" "sweet corn" "radish" "lemon dressing" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "Fructose malabsorption" "raw food cooking" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Vegetarian" "Gourmet Escape" "Gourmet Village" "Leeuwin Estate" "Food festival" "Wine festival" "Margaret River festival" "Voyager Estate" "Morries" "morries Anytime" "Margaret River gluten free" "Margaret River vegan" "Margaret River vegetarian" "Margaret River cocktails" "Margaret River bar"

Fresh prawn meat salad, baby cos lettuce, sweet corn, radish, lemon dressing (GF, $11.50)

Relishing in the freshness of the seafood we ordered the fresh prawn meat salad served with crispy baby cos lettuce, sweet corn, radish and a thick lemon dressing. After eating quite a lot of heavy food all day these dishes sat so light in our overextended stomachs. The only problem was we kept ordering more.

"beef" "beef steak" "Black Angus" "porterhouse steak" "pressed potato terrine" "asparagus" "vine ripened tomatoes" "horseradish creme fraiche" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "Fructose malabsorption" "raw food cooking" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Vegetarian" "Gourmet Escape" "Gourmet Village" "Leeuwin Estate" "Food festival" "Wine festival" "Margaret River festival" "Voyager Estate" "Morries" "morries Anytime" "Margaret River gluten free" "Margaret River vegan" "Margaret River vegetarian" "Margaret River cocktails" "Margaret River bar"

Black Angus porterhouse steak, pressed potato terrine, asparagus, vine ripened tomatoes, horseradish creme fraiche (GF, $33)

For the days preceding our trip I was convinced that my iron level were plummeting again as that familiar tiredness, cold chills and achiness had started to return. Whilst I don’t eat red meat often, when my body craves it I listen and consequently ordered myself the porterhouse steak.

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Black Angus porterhouse steak, pressed potato terrine, asparagus, vine ripened tomatoes, horseradish creme fraiche (GF, $33)

The steak was served with a luscious scoop of horseradish crème fraiche on a creamy potato terrine with asparagus and vine ripened tomatoes. That’s my dose of iron for the day, check. As a backup, I wrote myself a reminder in my calendar to take more iron tablets in the following week.

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Roasted baby beets, pine nuts, chickpeas, feta and rocket salad, balsamic dressing (GF, $8.50)

The Boy has also recognised my need for iron as I’m normally a very energetic person and the iron deficiency version of me becomes very quiet and sleepy. Thankfully he kept his lectures on the need to eat a plant based diet to himself that evening and ordered himself the raw zucchini pasta and a rocket salad.

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Zucchini pasta, zucchini ribbons, creamy nut truffle sauce, peas, parsley, chives, 100% raw (GF, $14)

Each “pasta” ribbon was long and spaghetti-like just how we both like it and I quickly nabbed a big forkful before he could fight me off. The zucchini was coated liberally in a creamy nut truffle sauce and mixed in with fresh raw peas and herbs. My inner truffle addict relished in that wondrous unique flavour.

Morries Anytime is a must on your next visit to Margaret River. They have options to suit all dietary requirements including gluten free, vegetarian and vegan dishes. I was really keen to return to try their breakfast menu on the next day but we ran out of time and had to get back to Perth for work. Morries have placed as finalists in both the AHA Awards and the Gold Plate Awards in 2013 and scored an appearance in the latest West Australian Good Food Guide. And rightfully so, we will definitely make a repeat visit next time we are down south.

Morries Anytime
Shop 2, 149 Bussell Highway, Margaret River WA 6285 | (08) 9758 8280 | www.morries.com.au
  
Price:                     $$$ (Tapas $7-15, Mains $32-38)
Food:                    3.8/5 (right on the money with share dishes, local ingredients)
Service:                3.8/5 (relaxed and casual, no pretension)
Ambience:          3.2/5 (dark and moody at night, hard for food photography!)
Drinks:                  4/5 (go for the rocket fuelled cocktails)
Total:                     15.2/20

 Morries Anytime on Urbanspoon

Food for Champions at the Rose & Crown, Guildford

Posted by  | Categories: Featured, Hotels, Modern Australian, Perth, Pub, Restaurants, Swan Valley

In order to operate as a successful veterinary hospital, good teamwork is absolutely essential. No single individual is more important than any other and each one of our staff members, from our receptionists to our nurses through to our vets, all have key roles in caring for our patients and their humans. To help further develop our teamwork skills, every year our business puts on a Team Building Day. It is always a day of fun and adventure ending with prizes, food and lots of laughter. Our most recent day involved an Amazing Race-styled car rally across the Northern suburbs of Perth with volunteers help enlisted from husbands and wives to man all the check points. We climbed rock faces, cuddled koalas and collected a variety of trinkets and tokens to end the day at our Practice Manager’s beach shack in Ledge Point. 

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Now despite my retorts to the contrary, I will secretly admit to you that I have a strong competitive streak. Thankfully, I was lucky enough to be placed in a team with a well-balanced group; a similarly competitive perfectionist with strong attention to detail, an exuberantly positive life enthusiast that randomly sings at every opportunity and a very pregnant peace-keeper that is easily one of the kindest hearted people I know. We named ourselves the “Innovation Commandos” and kitted ourselves out complete with toy guns and camouflage armbands. The four of us raced around together to each checkpoint and by the end of the day not only had we successfully completed every task and arrived in good time, we also had a theme song. To our further excitement and joy at the end of the Awards Ceremony, our team was announced as the winning team. Woot!!

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One of our challenges was to get a photo with a fireman complete with truck!

Other than fame and glory, our winning prize was a voucher for dinner at the Rose & Crown Hotel in Guildford. The following months after the Team Building Day we repeatedly attempted to arrange a night where we were all free however this proved to be more difficult than herding cats.

Have you ever tried to do that?

At the very end of the voucher period we finally managed to coordinate a night where three of us could attend dinner and the fourth would join us at the end for dessert. It turned out to be a beautiful night but unfortunately they put us on a table inside where it was relatively dark and quiet. All the better to make noise I say!

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Ploughman’s plate ($32)

The Rose & Crown are gluten free friendly and have a menu specifically for us to choose from. For entrees we opted to share the ploughman’s plate and a serve of seared scallops. Our waitress initially offered to serve the plate with gluten free bread but shortly afterward returned to apologise that they had run out.

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Ploughman’s plate ($32)

The Ploughman’s plate had a collection of tasty morsels including potted salmon, cured meats, a thick chunk of cheddar cheese, a wedge of chicken and pistachio terrine and pickled vegetables. I asked for the wafers and crusty French baguette to be served on the side however they were placed on the same platter. I still managed to negotiate my way around the offending items and enjoy part of the platter.

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Seared scallops ($21)

The seared scallops were served on chunks of warm chorizo and a bed of cauliflower purée. Whilst small in size, each scallop was plump and juicy. The cauliflower puree lacked the strong, fairly distinct taste that is usual to this vegetable making it lusciously smooth and creamy.

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Seared scallops ($21)

One of our team members was yet to arrive at the restaurant meaning there was an extra scallop. As I looked up to see the Boy enviously eyeing them off and there was just no way we could leave him suffering. When he thought no one was looking I caught him sneaking a quick finger over onto my plate to swipe an extra smear of the purée. I overlooked this action and pretended it never happened so he could enjoy more of its deliciousness with me.

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Crispy skin salmon ($35)

The Boy chose the crispy skinned salmon for his main dish which was served with soba noodles, an Asian herb salad, capsicum relish and tom yum jelly. It was at the upper end of his tolerance for spiciness as he is not a big fan of chilli. The salmon had a lovely darker reddish tint in the centre and flaked apart easily.

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Twice cooked pork belly with missing sides ($38)

Our jovial singing team member chose the twice-cooked pork belly for her main choice. Within minutes of serving her the dish our waitress returned to collect it as was plated incorrectly missing the potato, rosemary and leek galette. After a quick visit back to the kitchen her plate came back complete.

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Twice cooked pork belly ($38)

The pork belly was as tender as the Boy’s salmon and knowing it was one of the gluten free options I was also tempted to steal a mouthful to try. It was topped with a rich Pedro Ximénez glaze to add sweetness to those wonderful porky flavours and I wasn’t surprised to hear she enjoyed every mouthful.

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Eye fillet ($43)r

Before I had time to obsess over the pork too much my steak arrived. Since the Boy has converted to eating a plant-based diet, beef has become an occasional treat for me. The Rose & Crown offer a few different cuts of steak to choose from. I chose the 250-gram Kilcoy eye fillet served with the potato galette and café de Paris butter. It was a shame they didn’t source the beef from somewhere more locally as we have a lot of premium beef producers in WA. Nevertheless my fillet was buttery soft and I could literally cut it with a bread knife.

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Roasted lamb rack ($40)

My fellow perfectionist chose the roasted lamb rack for her main. We all wowed and cooed as her plate came out piled high with food. It nearly looked like it was enough to feed two! Her tender lamb cutlets were served with carrots, stringless beans, confit potatoes, babaganoush and chimichurri.

As we enjoyed our last mouthfuls of main course we agreed how full we felt and were nearly bursting at the seams. Just when I became convinced there was no way we couldn’t eat anymore, we received a text message from our absent and previously pregnant team member to say she was on her way complete with husband in tow. I sighed and was grateful I wore a fat dress because this boat was obviously going to be pushed out real hard! This was to be a rare moment of baby-free time for the new mum. Having checked out the menu online she asked us to pre-order her a “nannie” for dessert. Not quite knowing whether this was a slip of her subconscious thought or just a predictive text error none of us quite knew what sort of dessert this was and so we opted to wait for her to join us and clarify.

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Iced banoffee terrine ($13)

It turned out that she actually meant the message to say to order the banoffee dessert and it was not a bizarre call for some parental help at home! We all had a chuckle and perused over the menu for our own choices. Her iced banoffee terrine came with drizzled caramel syrup and double cream.

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Lemon lime bitters & Affrogato ($12.50)

Hyperactive people have a way of doing crazy things and despite being both late and a weeknight, our in-house vocalist ordered herself the Affrogato. Freshly brewed espresso coffee, vanilla ice-cream and a shot of Baileys Irish cream all served individually is in my humble opinion the only way to serve this treat and I wished I could handle my coffee in the evening so I could have joined in the fun.

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Gelato ($9.50)

Being quite full I was hoping to share a dessert with the Boy but he had other plans and unsurprisingly ordered himself a sizable bowl of gelato. Ice creams and gelato have always been his weakness and as his loving wife, who am I to interfere with that? There were a number of flavours to choose from and he selected chocolate and strawberry. It was topped with chunks of home-made honeycomb.

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Lemon curd meringue ($12)

A popular dessert choice at our table was the lemon curd meringue. Served with a velvety scoop of raspberry sorbet and berry coulis this had all the right elements of tang and sweet.

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Chocolate nemesis ($14)

My gluten free dessert was the once famous Chocolate Nemesis, which is a hybrid of part cake, part mousse chocolate indulgence that resembled a replica of Mount Doom from Mordor. I was confronted by a towering mound of silky rich chocolate with contrasting colours of lime crème fraiche and blackberry plum liquor compote dripping down its sides. I can guarantee this dish tasted a hell of a lot better than it looked! In fact, it was nothing short of amazing. Chocolate Nemesis you are not my enemy, you are my hero!

The Rose & Crown is a beautiful old hotel that has been renovated to maintain its character and charm. Their food is casual enough to still be considered pub food but with a touch more finesse and effort than you would expect. The courtyard is worth a visit in summer and is a great place to while your Sunday afternoons away with a glass of Chardonnay in hand.

Rose & Crown
105 Swan Street, Guildford WA 6055 | (08) 9347 8100 | www.rosecrown.com.au
 
Price:                     $$$ (Entrees $14-23, Mains $33-48)
Food:                    3.5/5 (reasonable for pub food with many GF choices)
Service:                3/5 (friendly but a little scattered)
Ambience:          3/5 (depends where you sit, courtyard recommended in summer, main dining room in winter)
Drinks:                  3/5 (small wine list focusing on Australian wines)
Total:                     12.5/20 

Rose & Crown onUrbanspoon

IGA Taste Great Southern Perth Launch Party 2014

Posted by  | Categories: Attractions, Events, Featured, Food and Wine Festivals, Great Southern, Perth, Regional WA

Last night marked the launch of the 2014 IGA Taste Great Southern Food and Wine festival with the Perth Launch Party being held at the State Theatre Centre in Northbridge. I joined a group of invited guests from the food industry as we wined and dined on a wonderful selection of the amazing produce this region has to offer. 

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The Taste Great Southern festival runs over the next four weeks with over 45 events held across the Great Southern region ranging from farmers markets, pop up dinners, guest chef cooking demonstrations, degustation dinners, beach BBQ’s and picnics.

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This year a few celebrity chefs will make an appearance at the festival including the legendary Stephanie Alexander, bright and bubbly Poh Ling Leow and WA’s own Anna Gare.

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Anna Gare introduced her work of art!

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Anna Gare created an incredible work of art for the evening made entirely of fresh produce from the region.

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IGA’s Taste Great Southern Food and Wine Festival runs from the 22nd of February to the 30th of March across the Great Southern region including Albany, Denmark, Mt Barker, Porongurup, Frankland and Kojonup. For more details on all the events head to their website or follow them on Twitter

www.greatsoutherntastewa.com

Spoiling the parents at Il Lido Italian Canteen, Cottesloe

Posted by  | Categories: Beach, European, Featured, Italian, Perth, Restaurants

My father-in-law’s birthday falls between Christmas and New Year’s Day making it an occasion that is usually celebrated in a very relaxed style at their home. This year we were unable to attend the family gathering and proposed to take them out for lunch instead with just the four of us. Predictably for the time of year in Perth, the weather was absolutely glorious so I convinced everyone to head to the coast and meet at Il Lido Italian Canteen in Cottesloe.

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The beach in Cottesloe is something to be proud of and in my humble opinion has to be one of the prettiest beaches in our state. The sky was as blue as the clear waters below it and the white expanses of sand were splashed with bright colours of beach towels and bikini clad sunbakers. There are people around the world who pay to go on holiday to be able visit locations like this and here we have it on our back door step. You cannot help but love Perth.

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Il Lido is built in a 1935 heritage building and back in the 1940’s this site housed Lido Cabaret, which was the old-time equivalent to our modern day nightclub. Much of the interior has been kept intact with decorative high ceilings and windows facing out onto the beach. Il Lido has been on my ever growing wishlist of places to eat for some time having already been to both of their sister restaurants Duende and Gordon Street Garage a number of times.

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Most of the small plates were already gluten free or were easily adaptable so we started off with a number of them to share before moving onto something more substantial. I have always been a huge lover of oysters as many of you may have noticed. Despite having tried them prepared countless different ways, until recently my favourite style has be “au natural”. That was until I tried Lalla Rookh’s incredible freshly shucked oysters with cucumber chilli granita. The combination of fresh saltiness and sweet iciness ending in a gentle spicy kick was more than just intriguing.

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Oysters, cucumber lime sorbet ($3.60 each)

So when I saw something that sounded very similar on Il Lido’s menu I got quite excited. I should have however ordered them with no expectations because these oysters came with just a teeny dollop of melted sorbet not a shell full like I was expecting. Although the oysters were delightfully fresh, having such a small amount of sorbet made them lacklustre by comparison.

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Tuna carpaccio, olive, orange, candied chilli ($18)

It must have been the day for carpaccio because I found myself unable to decide between the tuna and the beef. My solution was to simply order one of each. The tuna carpaccio was a complete hit. The dish was literally as pretty as a picture; chewy pieces of candied chilli, torn fresh orange and olives were scattered on top of thinly sliced fish. Each piece of tuna dissolved on the tongue leaving a surprisingly complex array of flavours on the palate.

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Beef carpaccio, capers, truffle sottocenere, horseradish ($18)

The beef carpaccio was just as tender and was served with generous shavings of truffle sottocenere cheese along with lavish smears of horseradish cream. Each mouthful was as soft as silk and resulted in a brief period of silence across the table while we all gustated in pleasure.

I mean, who can say no to truffle cheese?

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Scallop, green bean, cacciatore, crème fraiche GF (crumbs omitted) $20

Our last starter of scallops had to be slightly adapted to be gluten free by omission of the “crumbs”. Plump scallops were hidden under piles of freshly tossed beans and greens.  Whilst not the biggest scallops in town, each mouthful was browned to a warm caramel colour yet remained juicy and soft.

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Lamb cutlets, fig, basil, goats feta, aged balsamic, pine nuts ($26)

My father-in-law ordered himself the lamb cutlets for his celebratory birthday meal. The two meaty lamb chops came with light salad of fresh figs, spinach, basil, goats cheese and pine nuts all tossed enthusiastically to coat each component in tangy, creamy cheesiness.

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Poached chicken, peach, prosciutto, goats cheese, almonds ($24)

My mother-in-law opted for a lighter meal, choosing the poached chicken salad with peaches, prosciutto, almonds and goats cheese. Her plate was piled high and ended up being a bigger serve than she had anticipated. I love how each of their salads came with a mix of seasonal fresh fruit and goats cheese, such a lovely combination to have on a hot summers day.

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Beetroot and goats cheese crespelle, rocket, pear, pesto, walnuts ($23)

The Boy ordered the beetroot and goats cheese crespelle. Crespelle are the Italian equivalent of crepes, can be served as a savoury or sweet dish and are usually made using small sized pancakes folded with a sauce filling. By the time I had taken shots of his parent’s meals he was starting to get impatient giving me not much more than a millisecond to capture its vibrant colours.

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Hickory smoked salmon, avocado, green bean, yoghurt, lemon ($25)

I was in the same boat as my MIL and craved a light and healthy salad. I always eat way too much over Christmas and by the time New Year’s approaches I’m actually ready for a break! I chose the hickory smoked salmon with avocado, green beans and a yoghurt dressing. My helping was also generous with all the ingredients tumbled together evenly. I hate salads where the key ingredients are just dumped on top of the greens; everything needs to be tossed through!

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Crisp potato skins, paprika salt, aioli ($10) & rocket, pear. parmesan salad ($12)

My husband’s family are usually big eaters especially the men. It’s those long Dutch legs that need that extra filling up! I didn’t anticipate our big servings and ordered a couple of sides; crisp potato skins with paprika salt, aioli and a rocket, pear and parmesan salad. The potato skins are worth returning back for. Slightly spicy, super crunchy with just a hint of soft potato flesh these little numbers didn’t last long.

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Pineapple upside down cake, extra virgin ice cream ($15)

There were a couple of dessert choices that were gluten free including the pineapple upside down cake and the flourless chocolate cake. Having four mouths to feed on the table allowed me to order one of each knowing anything I couldn’t eat would still get eaten.

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Pineapple upside down cake, extra virgin ice cream ($15)

The pineapple cake was very moist and accompanied some poached pineapple and extra virgin olive oil ice cream that is made in house. The extra virgin flavour in the ice cream was not too over powering to be unpleasant and gave a pleasant fruity end to the tongue.

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Flourless chocolate cake, honeycomb ice cream ($15)

The Boy gobbled up a substantial part of his cake before I could get a fork in edgewise which generally is a good sign coming from someone who claims to not like desserts. The tall disc of cake came in a puddle of chocolate sauce and honeycomb pieces with honeycomb ice cream. I had a couple of mouthfuls and thought it was a little dry for my liking.

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My MIL & FIL

As both the Boy and I tend to work long hours, it isn’t often that we get to spoil either of our parents and it was totally worth it to see the beaming faces at the end of it all. To help all the food excesses digest we took a relaxing stroll along the coastline together and longed for the day to never end.

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Il Lido was even better than we expected given our excellent experiences at Duende and variable meals at Gordon Street Garage. They have successfully emulated a casual beach side vibe yet serve stunning Italian “peasant” food that left the in-laws very impressed. I can guarantee we will be back.

Il Lido Italian Canteen
88 Marine Parade, Cottesloe, WA 6011 | (08) 9286 1111 | illido.com.au
 
Price:                     $$$ (Entrees $14-20, Mains $28-42)
Food:                    4.5/5 (focuses on simple Italian dishes with local, seasonal produce)
Service:                4/5 (helpful with allergy choices, accommodating with alterations, full of smiles)
Ambience:           3.5/5 (noisy but that is part of the atmosphere, indoor and outdoor options)
Drinks:                  4/5 (comprehensive wine list with many interesting Italian and Aussie options to suit all
                                  prices)
Total:                     16/20
Il Lido Italian Canteen on Urbanspoon

The new kid on the block: Grill'd burgers in Victoria Park

Posted by  | Categories: Burgers & Snags, Fast Food, Featured, Perth, Restaurants
Disclosure: Chompchomp was invited to dine as a guest of Grill’d Vic Park.
 

I moved into the Vic Park area nearly twenty years ago when I was a young, whipper-snapper uni student. As is often the case when living in shared housing, I never really stayed in one location for long.  I dotted about the neighbourhood in a number of houses until the Boy and I finally settled down and bought our own home. Over the years, it has been exciting watching my suburb’s growth and development and it has become a place that its residents are now fiercely proud of. One of the best things that I love about Vic Park are our many options for dining out. We are totally spoilt for choice with literally the A to Z of international cuisine on our doorstep in addition to some modern wine bars and pubs. One of the recent newcomers to the café strip is Grill’d Victoria Park burger bar.

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Grill’d burgers have been around since 2004 and have grown from humble beginnings of a single Hawthorn store in Victoria to now being found across Australia in over 50 stores. To help promote their new Vic Park store, I was kindly invited to come and enjoy a round of burgers on the house. This was the first time I had visited a burger bar with the Boy since his conversion to a plant based diet and I was curious to see his opinion on their vegetarian burgers. He is a hard man to please when it comes to burgers and is surprisingly critical. If he liked their burgers, I figure they must be good.

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After nearly half an hour wait we still hadn’t received our meals and I enquired with one of the friendly wait staff. Within seconds she returned to our table blushing red with embarrassment and apologetically explained that for some reason our order got lost in the computer system. Her apology was promptly followed by the manager zooming to our table to do the same.

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Garden Goodness ($13.50)

Within minutes our burgers and chips arrived along with further apologies. The Boy ordered the “Garden Goodness” on a regular bun. This burger contained a thick, soft veggie patty with beetroot, tasty cheese, avocado, salad, relish and finished with herbed mayo.

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Garden Goodness ($13.50)

Impressing somebody who has been eating meat their whole life with a meatless vegetarian burger was always going to be a challenge. The Boy stopped eating meat for environmental, health and animal welfare reasons, not because he didn’t like the taste! I knew that this was going to be the testing moment and within seconds of taking his first bite I could see this was a winner. Packed full of flavour but without attaining an obscene height; the Garden Goodness is a veggie burger for even the most seasoned meat eater.

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Hot mama ($15)

I had been feeling a little low on my iron levels recently and craved a real beef burger. Also being in the mood for a bit of spice I tried the “Hot” mama which contained a grilled grass fed lean beef patty, roasted peppers, dill pickle, tasty cheese, tzatziki, salad and a kick of Harissa paste. Of course I chose mine with the gluten free bun option.

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "gluten free burger" "gluten free vic park" "gluten free Grilld" "gluten free Victoria Park" "Vic Park" "Victoria Park" "Albany Highway" "Vic park burgers" "Victoria Park Burgers" "Grilled" "Grill'd" "Grilld" "Grill'd gluten free" "Grilld gluten free" "Grill'd gluten free Vic park" "Grill'd gluten free" "Grill'd Vic park" "Burgers" "burgers perth" "gourmet burgers" "veggie burgers" "chips" "“Garden Goodness” "veggie patty" "beetroot" "tasty cheese" "avocado" "salad" "relish" "herbed mayo" "hot mama" "grilled grass fed lean beef patty" "roasted peppers" "dill pickle" "tasty cheese" "tzatziki" "Harissa paste" "gluten free bun"

Hot mama ($15)

Now those of you dear readers who are like me and cannot tolerate gluten in their diets, you will empathise the plethora of terrible gluten free bread out there. It has the tendency to have the texture of cake and often crumbles to pieces under the strain of weight and juices from a good burger.

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "gluten free burger" "gluten free vic park" "gluten free Grilld" "gluten free Victoria Park" "Vic Park" "Victoria Park" "Albany Highway" "Vic park burgers" "Victoria Park Burgers" "Grilled" "Grill'd" "Grilld" "Grill'd gluten free" "Grilld gluten free" "Grill'd gluten free Vic park" "Grill'd gluten free" "Grill'd Vic park" "Burgers" "burgers perth" "gourmet burgers" "veggie burgers" "chips" "“Garden Goodness” "veggie patty" "beetroot" "tasty cheese" "avocado" "salad" "relish" "herbed mayo" "hot mama" "grilled grass fed lean beef patty" "roasted peppers" "dill pickle" "tasty cheese" "tzatziki" "Harissa paste" "gluten free bun"

While many gluten free buns disintegrate to mush at the half way mark or even sooner, I found that Grilld’s gluten free buns held good shape despite my burger having an abundance of sauce and juiciness. It remained so “normal” that I became doubtful that it was genuinely gluten free bread. I called our waitress over to that table double check that they hadn’t made another mistake only to sheepishly find I was totally wrong, it was definitely gluten free. A little embarrassing!

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "gluten free burger" "gluten free vic park" "gluten free Grilld" "gluten free Victoria Park" "Vic Park" "Victoria Park" "Albany Highway" "Vic park burgers" "Victoria Park Burgers" "Grilled" "Grill'd" "Grilld" "Grill'd gluten free" "Grilld gluten free" "Grill'd gluten free Vic park" "Grill'd gluten free" "Grill'd Vic park" "Burgers" "burgers perth" "gourmet burgers" "veggie burgers" "chips" "“Garden Goodness” "veggie patty" "beetroot" "tasty cheese" "avocado" "salad" "relish" "herbed mayo" "hot mama" "grilled grass fed lean beef patty" "roasted peppers" "dill pickle" "tasty cheese" "tzatziki" "Harissa paste" "gluten free bun"

Hot chips($4.80)

Finally, Grill’d hot chips deserve a mention. These thick cut chips are sprinkled with a very addictive herb mix that makes you feel like you are eating at somewhere a bit more upmarket than just your local burger joint. The chips were piping hot, crunched loudly yet were fluffy and soft on the inside. This could be dangerous being so close to my front door.

To ensure to myself that our order stuff up was just a once off teething issue, the Boy and I returned on a couple of occasions incognito without my glaringly obvious SLR camera in hand and found there to be no further delays or issues with our orders. We have found both their burgers and salads consistently enjoyable and will continue to return.

Grill’d Victoria Park
895 Albany Highway, East Victoria Park WA 6101 | (08) 9355 1000 | www.grilld.com.au 
 
Chompchomp dined as a guest of Grill’d Vic Park. As it is too hard to be 100% subjective with a complementary meal I will refrain from giving a review or score and will purely just document my experience.

 Grill'd Victoria Park on Urbanspoon

Gluten Free Glory at The Gaya Applecross

Posted by  | Categories: Desserts, Featured, Korean, Perth, Restaurants
Disclosure: Chompchomp was invited to dine as a guest of The Gaya Applecross.
 

My past experience of Korean food has been limited to the typical BBQ style restaurants that have been spotted around Perth for years. As most of these places heavily marinate their meats in soy based sauces I have avoided them because I presumed my gluten free options would be limited. When I received an invitation from Head Chef Leo to dine at his new Korean restaurant The Gaya Applecross, I came very close to dismissing this offer as a waste of my time. Luckily before doing so, I had a quick look at their menu and was blown away to see not only were there many gluten free options but over 80% of the menu was in fact gluten free!

"Clairault" "Cabernet Sauvignon Merlot" "Clairault Cabernet Sauvignon Merlot 2010" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

The Gaya Applecross is tucked away in a cluster of restaurants on Kearns Crescent off Riseley Street in Ardross. We visited them on a week night and arrived to find the higgledy piggledy parking area packed to the brim. I would dread to see how busy it looks on the weekend. There was a surprising hive of activity about and on a brief glance into some of the other restaurants I noticed that they all looked relatively full of customers. The Gaya is BYO which allowed us to bring one of the many bottles of wine we recently splurged on during our recent two Margaret River trips. We chose a 2010 Cabernet Sauvignon Merlot from Clairault Winery as I figured its medium bodied flavour and subtle oak would be a fair match to the very beef orientated menu.

"Complementary" "rice pancake" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

Complementary starter rice pancake

Before ordering we were given a complementary serve of rice pancake. I noticed that other tables around me also received this complementary dish so this freebie is standard for all customers. With a thin crisp exterior and a chewy soft centre these triangular nibbles were a perfect teaser for what was to come next.

"gin" "plum juice" "tobiko" "mayo" "capers" "wakame" "salmon gravlax" "Salmon"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

Salmon ($14 GF)

After ordering a succession of starter dishes, our food soon began coming out one by one and was always presented with a warming smile. The salmon gravlax was an interesting fusion of Korean and European ingredients. Leo informed me they marinate the fish for at least 48 hours in a mixture of gin and plum juice. Topped with tobiko-laced mayo and capers and nestled between spoonfuls of wakame each mouthful was extremely rich in flavour.

"arancini" "Italian" "basil pesto" "risotto rice" "pan-fried kimchi" "kimchi" "berry sauce" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

Arancini ($12 GF)

Being gluten free, it is not often that I get to enjoy arancini balls. The standard varieties of these Italian canapés are generally crumbed in wheat flour meaning it’s off the menu for me. Of the few I have had gluten free; it seems that it is hard to achieve the classic hard crunchy shell coupled with a creamy cheesy risotto centre. For these arancini, Chef Leo mastered getting the all-important textures right despite restricting himself to only using gluten free flours. I loved the unusual mix of Italian and Korean flavours of basil pesto risotto rice, pan-fried kimchi and dollops of sweet berry sauce. If we hadn’t already ordered so much food I could have eaten a couple more.

"cold beef roll salad" "beef" "asparagus" "capsicum" "cucumber" "enoki mushrooms" "cream cheese" "garlic chips" "Beef cream roll" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

Beef cream roll ($14 GF)

Luckily I didn’t because I had already gotten a little carried away and ordered a LOT of the gluten free starters already. In my defence, I am not used to visiting Asian restaurants and being so spoilt for choice. The next starter we tried was the beef cream roll which was another Westernised version of a Korean cold beef roll salad.  Thinly sliced, marinated beef was wrapped carefully around spears of asparagus, capsicum, cucumber, enoki mushrooms and cream cheese and topped with crisp garlic chips.

"sweet potato noodles" "stir fried" "sesame oil" "vegetables" "beef" "carrot" "mushroom" "rice paper" "Japchae" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

Japchae ($12 GF)

Japchae is a traditional Korean street food made of sweet potato noodles stir fired in sesame oil with various vegetables and sometimes also beef. The Gaya presented this dish a little differently by wrapping the noodles along with beef, carrot and mushroom in rice paper and then re-frying them to make them into some sort of fat dumpling.

"sweet potato noodles" "stir fried" "sesame oil" "vegetables" "beef" "carrot" "mushroom" "rice paper" "Japchae" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

Japchae ($12 GF)

Despite their reasonable size they were still easy to eat and really tasty. This was one of my favourite starters.

"cod" "lightly battered" "glutinous rice flour" "soy mayo" "Fish jijimi" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

Fish jijimi ($12 GF)

After the excitement of the previous starters, the fish jijimi was probably my least favourite entrée. This dish consisted of fillets of cod lightly battered in glutinous rice flour and served with soy mayo. The fish was light and fluffy but the dish lack the punchy originality that was present in all our previous offerings.

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Palate cleanser (complementary with a main meal)

I was nearly at full capacity by this point having shared no less than six starters and half a bottle of wine. I could have easily got away with squeezing in a shared main and dessert with the Boy but he had a keen appetite and insisted on ordering his own main. While agonising over our choices, we were given another complementary little dish as a palate cleanser. The items on this dish are changed regularly to keep it interesting so don’t expect to be served the same as me if you visit. We received some spicy tomato, pickled cabbage with apple and a ball of grated cooked sweet potato.

“whole pork belly” “sous-vide” “slow cooked” “sweet potato puree” “glazed apple” “fermented soy bean paste” “roasted garlic chips” “Korean chive salad” "36 Pork" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

36 Pork ($30 GF)

There weren’t any vegetarian main options for the Boy to choose from and as he isn’t a totally strict vegetarian he opted for the “36 Pork”. Rather than serving a pork crackling-encrusted style of porky dish that features on so many menus both Asian and Western; the Gaya do things a little different. The whole pork belly is marinated for 12 hours before being cooked sous-vide for a further 24 hours. The end result is near translucent, delicate pork flesh that is as soft as jelly. It was paired with sweet potato puree, glazed apple and smears of fermented soy bean paste. I hadn’t tried soy bean paste before however I have since learnt that it is one of the most commonly used condiments in authentic Korean cuisine.

“whole pork belly” “sous-vide” “slow cooked” “sweet potato puree” “glazed apple” “fermented soy bean paste” “roasted garlic chips” “Korean chive salad” "36 Pork" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

36 Pork ($30 GF)

The dish was topped with roasted garlic chips and a Korean chive salad. Korean chives are shorter and thicker than those found in Western dishes and are added to many Korean dishes for their claimed health properties. Traditional Korean herbal medicine will use chives for strengthening liver function, improving circulation, relieving back pain and treating colds and other ailments. Leo explained that he includes the chives in his dishes in order to provide his customers with these health benefits.

“TTeokgalbi” “Korean Royal court cuisine” “beef rib patties” “beef spare rib” “rice cakes” “yoghurt potato salad” “pickled oyster mushrooms” fried egg” “beef patty” "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

TTeokgalbi ($30 GF)

I ordered the “TTeokgalbi”, a dish taken from the Korean Royal court cuisine that is centred on beef rib patties. The meat from beef spare ribs is minced and marinated before being grilled on the hot plate. It was served with a variety of different yet interesting elements including some chewy, cinnamon dusted rice cakes that somewhat reminded me of the honey puffs we used to buy from the Greek stall as a child in the Adelaide Centre Markets.

“TTeokgalbi” “Korean Royal court cuisine” “beef rib patties” “beef spare rib” “rice cakes” “yoghurt potato salad” “pickled oyster mushrooms” fried egg” “beef patty” "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

TTeokgalbi ($30 GF)

Other elements in my TTeokgalbi included a scoop of smooth, creamy yoghurt potato salad and some rubbery pickled oyster mushrooms. The pickled mushrooms were stuffed with cucumber and capsicum and I nearly mistook them for some sort of dumpling. They had a strong sour taste that wasn’t entirely unpleasant and balanced the sweet and spicy elements nicely. The whole unusual creation was topped with a sunny side up fried egg. All the different components in my dish certainly kept me amused however I did feel the beef didn’t taste any more remarkable than any other well-made patty I’ve had.

"dessert" "desserts" "Asian dessert" "Korean dessert" "Korean street food" "Korean pancake" "brown sugar" "sunflower seeds" "peanuts" "pine nuts" "deep fried" "cinnamon" "sugar" "Gaya Ho-tuck" "Hotteok" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

Gaya Ho-tuck ($8)

On the home straight and truly stretched at the seams we had another look at the menu to order one dessert each. This really was gluttony in its extreme. All the dessert options were gluten free so we were free to share each other’s selections.  I ordered the “Gaya Ho-Tuck” which was an elegant version of a type of pancake sold by street food vendors in Korea.

"dessert" "desserts" "Asian dessert" "Korean dessert" "Korean street food" "Korean pancake" "brown sugar" "sunflower seeds" "peanuts" "pine nuts" "deep fried" "cinnamon" "sugar" "Gaya Ho-tuck" "Hotteok" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

Gaya Ho-tuck ($8)

These small round nuggets are stuffed with brown sugar, sunflower seeds, peanuts and pine nuts and then deep fried. Before serving they are dusted with cinnamon and more sugar and torched to caramelise the surface to a near black colour. Soft and fluffy on the outside yet chewy, nearly gooey on the inside these were right up my alley and got snuffled up pretty quickly.

"tiramisu" "fusion" chocolate soil" "dessert" "desserts" "Asian dessert" "Korean dessert" "red bean paste" "Red Misu" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

Red Misu ($8)

I had already fallen in love with the look of the “Red Misu” thanks to a number of fellow blogger’s beautiful photos so I encouraged the Boy to order himself this instead of his usual ice cream. This curious little dish is Chef Leo’s take on tiramisu with a neat little Korean twist. The sponge was still deeply seeped in Baileys and coffee as one would expect for a tiramisu but there was the surprise element of added red bean paste. The dessert was carefully presented in a miniature pot complete with chocolate soil and pebbles. Some may say this dish was simply too adorable to eat but its cuteness didn’t stop either of us further stuffing our faces despite our bulging waistlines.

"tiramisu" "fusion" chocolate soil" "dessert" "desserts" "Asian dessert" "Korean dessert" "red bean paste" "Red Misu" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "Perth gluten free" “Korean gluten free” “Korean Perth” “Korean” “Korean fusion” “Gaya Applecross” “the Gaya” “The Gaya Applecross” “Applecross gluten free” “Asian gluten free Perth” “Riseley Street”

Red Misu ($8)

I am always suspicious to make a conclusion about a restaurant on the basis of a free meal as the chef knows in advance he is under scrutiny. However looking around the fairly busy dining room I could see plenty of happy customers enjoying their paid experience.

The Gaya offers something a bit different to your standard sizzling Korean restaurant with softly spoken, efficient service, oodles of gluten free options and creative, carefully presented food. Add to that it’s BYO licence and you can be sure I will be bringing my friends back here for a satisfying but inexpensive night out.

 The Gaya Applecross
Shop 3 & 4, 3 Kearns Crescent, Ardross WA | (08) 9364 8887 | www.the-gaya.com
 
Chompchomp dined as a guest of The Gaya Applecross. As it is too difficult to be 100% subjective with a complementary meal I will refrain from giving a review or score and this is purely just a documentation of my experience.

  The Gaya Applecross on Urbanspoon

Gourmet Village at Gourmet Escape, Margaret River 2013

Posted by  | Categories: Attractions, Events, Featured, Food and Wine Festivals, Margaret River, Regional WA, Travel, Winery

It was only about six weeks ago that the Boy took me down to Margaret River on a prescribed weekend of rest. We wined, dined and came back as fresh as daisies albeit slightly rounder in shape. It was a comparatively unplanned and impromptu trip which is quite out of character for me and I love that the Boy can have this sort of influence on me. I had barely finished writing up all my blog posts from the trip when it was time to head back for Gourmet Escape.

For my non-Western Australians readers; Gourmet Escape is a three day food and wine festival held in Margaret River in November each year. Famous chefs from around the world join along including Heston Blumenthal, Harold McGee, Rick Stein, Adriano Zumbo, Hadleigh Troy, Guillaume Brahimi, Matt Stone, Tetsuya Wakuda and Neil Perry to name a just few!

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We had a full weekend planned with different events to attend on each day in addition to a two-day pass to the Gourmet Village. The Gourmet Village is held on the spacious grounds at Leeuwin Estate and the whole day is filled with activities, classes, shows and stalls offering wine and food from all around Western Australia. It was a wonderful way to showcase what a richly diverse State we live in and how lucky we are to have such a strong focus on quality produce.

"Prevali Wines" "Prevali Wines Pinot Rose" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

Bottoms up! Prevali Wines Pinot Rose 2013

Basic general admission tickets to the Village cost $38 per adult. We opted for premium tickets for $64 which also included 4 “GEMs”. GEMs are your village currency each costing $7 and most items to eat or drink cost one GEM. Despite buying some extra GEMS in advance we managed to guzzle our way through nearly 20 GEMS on the first day and had to buy more from one of the GEMs sellers that can be found walking through the crowd. There were also outlets in the Village selling GEMS but the queues for these were reasonably long.

"Classroom" "espresso martini" "Classroom Cocktail Club" “liquid nitrogen” “N2 espreso martini” “cocktails” “cocktail club” “North Perth” "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

The Classroom Cocktail Club

"Classroom" "espresso martini" "Classroom Cocktail Club" “liquid nitrogen” “N2 espreso martini” “cocktails” “cocktail club” “North Perth” "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

Two N2 Espresso Martinis coming up!

The Classroom bar in North Perth set up their own Classroom Cocktail Club were you could buy their famous N2 espresso martinis for one GEM. For my review on this signature drink read my review here. The Boy missed out coming along to my cocktail Master class because he isn’t a blogger so we made a bee line as soon as we arrived to get him one to try!

"Classroom" "espresso martini" "Classroom Cocktail Club" “liquid nitrogen” “N2 espreso martini” “cocktails” “cocktail club” “North Perth” "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

Even in a plastic cup it looks amazing!

"The Studio Bistro"’ "Butterfield beef fillet" "Café de Paris" "Royal Blue chips" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

The Studio Bistro’s Butterfield beef fillet, Café de Paris and Royal Blue chips (GF)

One of my favourite dishes for the day was The Studio Bistro’s Butterfield beef fillet, cooked rare with a sumptuous dark sear on the surface, served with a melting dollop of decadent Café de Paris and some hand cut Royal Blue chips. I actually went back for seconds on day two! It definitely has inspired me to pay them a visit next time I’m in Yallingup. My other most enjoyable dish was the freshly shucked Pacific oysters at 34 Degrees Blue’s stall. These guys got slurped up in a flash before I even thought of snapping a picture. Oysters are best shucked right before serving as they taste completely different when served freshly shucked. I am glad we have our own oyster shucker extraordinaire in our family; namely my Dad!

"Jean Pierre Sancho" "macarons" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

Jean Pierre Sancho macarons

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

Poh Ling Yeow and Matt Stone fried up some insects

Some of the presentations were of particular interest, the Boy and I loved Matt Stone’s demonstration on cooking with insects. The Boy is a great lover of eating these crunchy critters and he reminded me of the damage to the environment that farming my luscious, just devoured beef would have caused. I guarantee he would have been happier if there was a stall that he could have bought me a bag of crickets from!

“Southern Forest Food” “David Coomer” “Ian Leaning” “marron” “cauliflower” “sweet corn risotto” “truffle oil” "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

Southern Forest Food tent

“Southern Forest Food” “David Coomer” “Ian Leaning” “marron” “cauliflower” “sweet corn risotto” “truffle oil” "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

David Coomer & Ian Leaning’s marron, cauliflower and sweet corn risotto with truffle oil

The Southern Forest region is one that is lesser known to interstate and overseas tourists however it is also an area rich in world class produce, luscious forests and fine wines. This is the region in Western Australia where black truffles are grown commercially. The Southern Forests Food Council are committed to spreading awareness of the value of this region as a foodie’s mecca and were selling a variety of fresh and prepared produce including free samples of trufflicious risotto.

"Apple Daily Bar" "Eating House" "Som tum gai yang" "Green papaya salad" "charcoal grilled chicken" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

The Apple Daily Bar & Eating House’s Som tum gai yang (Green papaya salad with charcoal grilled chicken GF)

"Catch of the day" "smoked Huon salmon" "vine tomato jelly" "fennel" "apple salad" "spring pea tendrils" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

Catch of the day: smoked Huon salmon, vine tomato jelly, fennel and apple salad, spring pea tendrils (GF)

There were a number of gluten free options spotted around the Village and every time I saw something that I could eat I felt compelled to buy some. A little hedonistic I know and suffice to say I suffered for my overindulgence for several days afterwards!

"Ole Paella" "Paella" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

Ole Paella

"Cullen Wines" "Grilled Augusta whiting" "kimchi" "vermicelli noodle salad" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Degustation" "Vegetarian" “Gourmet Escape” “Gourmet Village” “Leeuwin Estate” “Food festival” “Wine festival” “Margaret River festival” “Heston Blumenthal” “Harold McGee” “Rick Stein” “Adriano Zumbo” “Hadleigh Troy” “Guillaume Brahimi” “Matt Stone” “Tetsuya Wakuda” “Neil Perry” ”celebrity chef”

Cullen Wines Grilled Augusta whiting with kimchi and vermicelli noodle salad (GF)

As our second day in the Village drew to a close we had to decide how to spend our last three GEMs. We agreed on a cup of Matso’s Mango beer for the Boy, a glass of Snake + Herring ‘Corduroy’ Single Vineyard Karridale Chardonnay for me and a bowl to share of kimchi and vermicelli noodle salad topped with a couple of grilled Augusta whiting fillets courtesy of Cullen Wines. Cullen Winery are very focussed on sustainability and their impact on the environment, operating a biodynamic winery that is carbon neutral. Their restaurant specialises in using organic and local produce and is a must to visit if you are in the region. They have loads of vego and gluten free options. See my review for Cullen Wines here.

Gourmet Escape was a fabulous foodie weekend away and we hope to be able to attend for many years to come. We enjoyed a wonderful mix of satellite events along with visiting the Village although next year I think one day at the Village will suffice. This will leave more room in my stomach for attending one of the beach BBQs which I believe were incredible.

 

The Studio Bistro, Yallingup WA

The Studio Bistro & Gallery on Urbanspoon

Prevali Wines, 99 Mitchell Drive, Prevelly, WA 6285

Leeuwin Estate, Stevens Road, Margaret River, WA 6285

Leeuwin Estate Restaurant on Urbanspoon

The Apple Daily Bar & Eating House, 125 St Georges Terrace, Perth WA 6000

Apple Daily Bar & Eating House on Urbanspoon

Ole Paella Catering

Ole Paella Catering on Urbanspoon

Cullen Wines, Lot 4323 Caves Road, Margaret River, WA 6284

Cullen Winery Restaurant on Urbanspoon

Chasing the Stars at Wills Domain, Margaret River

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

I have to admit I am one of those people that tend to get a bit starry eyed with fancy restaurants that get into the big halls of fame. I am always hinting to the Boy that the holiday of my lifetime would be one where we travel around the world business class eating at the top ten restaurants in the San Pelligrino World’s Best. Focusing more locally than globally, the West Australian Good Food Guide is a highly esteemed annual publication where top restaurants around the state can be awarded one, two or three stars.

For the awards this year, there were five Perth venues and four regional venues that received a two star rating. This award is considered to identify “the best of the best: that small band of restaurateurs who are at the very apex of professional cooking and service”.  As yet no Western Australian restaurant has ever achieved a three star rating.

In the weeks preceding our recent trip down to Margaret River I booked a table at Wills Domain, the winner of two stars in addition to the best WA regional restaurant of the year. I wanted fancy and was certain this would fit the bill perfectly.

The restaurant faces out onto the winery boasting 180 degree views of the sweeping vineyards. It had been a very wet weekend and we were blessed with some of the first rays of sunshine we had seen for days. A nippy breeze remained in the air to remind us that summer was still a few weeks away. We started off at Wills Domain’s cellar door to try a few of their wines and walked away appreciating why they hold a number of accolades for their collection. Suffice to say we didn’t walk away empty handed, in fact we had to pick up a full case on the way out!

"smoked paprika" "cumin" "coriander seeds" "honey" "Marinated olives" "spice roasted almonds" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "West Australian Good Food Guide" "Degustation" "Vegetarian" “Wills Domain” “Wills Domain wines” “Wills Domain restaurant” “Wills Domain winery” “James Halliday”

Marinated olives and spice roasted almonds ($9)

Once seated at our table, we asked for some spice roasted almonds and marinated olives to be brought out while we perused the menu. I had forced the Boy to go on a short but rather hilly jog earlier in the morning and both our tummies were rumbling as loud as the thunderstorm the night before. The nuts were roasted with smoked paprika, cumin, coriander seeds and honey and packed a decent punch of flavour.

"Gin cured trout" "heirloom beetroot" "bread and butter pickles" "buckwheat" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "West Australian Good Food Guide" "Degustation" "Vegetarian" “Wills Domain” “Wills Domain wines” “Wills Domain restaurant” “Wills Domain winery” “James Halliday”

Gin cured trout, heirloom beetroot, bread and butter pickles, buckwheat ($21)

We both ordered the gin cured trout for entrée. Many of you may know about my gin obsession so for me this was a logical choice. Bright colours of locally grown heirloom beetroots, nasturtium flowers and pickles wound elegantly around the plate like a Spring garden bed. I found the “prawn crackers” quite curious. They were actually made from trout skins that are dried and puffed. You could even see the tiny little scales in them. They dissolved on the tongue satisfyingly.

After a considerable wait for our next dish whilst surrounded by very vocal young babies, our mains finally arrived. I was craving beef which is unusual for me so I ordered the Wagyu brisket despite getting a low brow from my dear husband.

"Wagyu" "beef brisket" "Ningaloo Wagyu brisket" "pickled walnuts" "quince" "kale" "parsnip" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "West Australian Good Food Guide" "Degustation" "Vegetarian" “Wills Domain” “Wills Domain wines” “Wills Domain restaurant” “Wills Domain winery” “James Halliday”

Ningaloo Wagyu brisket, pickled walnuts, quince, kale and parsnip ($36)

I haven’t had red meat in some time, not necessarily because I don’t want it but more so because the Boy no longer eats it and we usually share our food! Three solid chunks of Ningaloo Wagyu brisket were served plank style with fresh kale, parsnip puree and fresh orange.

"Wagyu" "beef brisket" "Ningaloo Wagyu brisket" "pickled walnuts" "quince" "kale" "parsnip" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "West Australian Good Food Guide" "Degustation" "Vegetarian" “Wills Domain” “Wills Domain wines” “Wills Domain restaurant” “Wills Domain winery” “James Halliday”

Ningaloo Wagyu brisket, pickled walnuts, quince, kale and parsnip ($36)

This was a very simple dish with each element done perfectly but I couldn’t help but feel that this was a very safe menu choice and lacked the creativity and imagination I would have expected for a two starred restaurant. The meat shredded with no effort under my fork and oozed that characteristic smooth, buttery flavour that one can only expect from Wagyu.

"Line caught fish" "mussels" "cuttlefish" "nettles" "fennel" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "West Australian Good Food Guide" "Degustation" "Vegetarian" “Wills Domain” “Wills Domain wines” “Wills Domain restaurant” “Wills Domain winery” “James Halliday”

Line caught fish, mussels, cuttlefish, nettles, fennel ($39)

The Boy ordered the line caught snapper served with mussels, cuttlefish, fennel and nettles. His fish was also tenderlicious and flakable using only the freshest ingredients and served with a relaxed level of simplicity. We ordered a couple of sides to accompany our mains; roasted pumpkin with seeds and pomegranate and the radicchio and baby cos with buttermilk dressing.

"Roasted pumpkin" " seeds" "pomegranate" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "West Australian Good Food Guide" "Degustation" "Vegetarian" “Wills Domain” “Wills Domain wines” “Wills Domain restaurant” “Wills Domain winery” “James Halliday”

Roasted pumpkin with seeds and pomegranate ($9) & Radicchio and baby cos with buttermilk dressing

Now as I have told you before, the bar has been set for the most amazing roast pumpkin in all the land by Rockpool. I have now eaten their version of this side dish at more than one Rockpool location, and, on half a dozen occasions. It never fails to woo me every time. If you are going to make a basic dish like this, then make sure you make it really really well! Wills Domain is first place I can confidently say serves roasted pumpkin that is AS GOOD AS ROCKPOOL’S!

Yes, I called it!

"Vigneron " "cheese" "woodside cheese" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "West Australian Good Food Guide" "Degustation" "Vegetarian" “Wills Domain” “Wills Domain wines” “Wills Domain restaurant” “Wills Domain winery” “James Halliday”

Vigneron cheese with condiments & GF crackers ($15)

There was another fairly extended delay until our plates were cleared and another again before our smiley waitress finally brought the dessert menus out for us. Not quite the polished service I was expecting.  As is often the case I couldn’t decide between cheese and sweets so the Boy and I agreed to share one of each. However, in a rare moment of contradiction, we found that we couldn’t agree on which cheese. Accustomed to usually ordering them all, it is a difficult task picking just one! We solved things the old fashioned way and flipped a coin. To my delight I won and selected the Vigneron cheese, or “winemaker’s cheese”.

"Vigneron " "cheese" "woodside cheese" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "West Australian Good Food Guide" "Degustation" "Vegetarian" “Wills Domain” “Wills Domain wines” “Wills Domain restaurant” “Wills Domain winery” “James Halliday”

Ooze-yeah!

This cheese is sourced from Woodside Cheese Wrights in South Australia and was created to “showcase the vine leaves and wines” from their vineyards in McLaren Vale. The young cheeses are wrapped in specially selected vine leaves and then washed in white wine. The end result is a fairly complex tasting cheese with a pleasant sweet, slightly earthy flavour ending with a nutty after-taste.

"dessert" "desserts" "Bitter sweet chocolate" "slab" "coconut ice cream" "passionfruit" "macadamia" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "West Australian Good Food Guide" "Degustation" "Vegetarian" “Wills Domain” “Wills Domain wines” “Wills Domain restaurant” “Wills Domain winery” “James Halliday”

Bitter sweet chocolate slab, coconut ice cream, passionfruit macadamia ($18)

The Boy’s choice of dessert to share was the bitter sweet chocolate slab served with coconut ice cream, passionfruit gel and fresh fruit. The full gluteny version also has a macadamia crumb but the chef was happy to serve the crumb in a little bowl on the side so the Boy could enjoy this component without me.

"dessert" "desserts" "Bitter sweet chocolate" "slab" "coconut ice cream" "passionfruit" "macadamia" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "gluten free" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "West Australian Good Food Guide" "Degustation" "Vegetarian" “Wills Domain” “Wills Domain wines” “Wills Domain restaurant” “Wills Domain winery” “James Halliday”

Bitter sweet chocolate slab, coconut ice cream, passionfruit macadamia ($18)

Overall, our meal at Wills Domain was very enjoyable however I cannot deny I walked away a little disappointed. We have been fortunate enough to dine at a decent number of starred restaurants around Australia and I expected their service to be as polished as their food. Whilst our wait staff were dynamic and friendly, there was long waits between courses, empty plates remained on tables for prolonged times, and even though I made my booking a few weeks in advance, we were seated down the end of the balcony between two families with young children rather than in the body of the restaurant. If I hadn’t built up my expectations due to their rating, we would have actually had a fabulous day and will have to go back again to see if this was a once off.

Wills Domain
Lot 341 Brash Road (Corner of Abbey Farm Road & Brash Road), Yallingup WA | (08) 9755 2327 | www.willsdomain.com.au
 
Price:                     $$$ (Entrees $19-21, Mains $29-39)
Food:                    4/5 (simple, executed precisely without fanfare or extravagance)
Service:                3/5 (friendly but inattentive & slow)
Ambience:          3.5/5 (placed between two noisy families it was hard to appreciate potential)
Drinks:                  4.5/5 (the wines are superb, our fav was the 2009 Reserve Bitza)
Total:                     15/20

Wills Domain on Urbanspoon

Our Six Month Wedding Anniversary at Co-op Dining, East Perth

Posted by  | Categories: Degustation/Fine dining, Featured, Modern Australian, Perth, Restaurants, Vegetarian

Only a few weeks ago the Boy and I shared a very memorable lunch at Dear Friends and it was easily one of the best meals we have had in Perth for some time. I love their philosophy of focusing on local and seasonal produce with much of their ingredients being sourced directly from local farmers or foraged from the wild surrounds. On our way home that day we both decided to book in at their city restaurant Co-op Dining, East Perth to celebrate our six month wedding anniversary.

I am still nursing a broken toe therefore my ability to go running has come grinding to a complete halt. We enjoy eating out a lot and I am totally devastated that I can no longer burn it all off on the tarmac. Honestly, it won’t be long before I’m the size of a small house. In a vain attempt to mitigate the anticipated caloric excesses for our dinner we agreed to walk, or in my case shuffle, from our house to Co-op Dining. I sighed in disappointment that I cannot wear high heels, sulkily chucked a pair of flats in my LV bag and headed off in my flip-flops.

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "swan valley" "Middle swan" "Swan Valley food reviews" "swan valley reviews" "swan valley gluten free" "Dear Friends Restaurant" "Dear Friends caversham" "Dear Friends" "Kiren Mainwaring" "Fine dining" "degustation" "local produce" "foraging" "Caversham" "vegetarian degustation" "vegetarian fine dining" "vegetarian" "vegetarian restaurant" "coop dining" "east perth" "Coop east perth" "gourmet traveller"

TGIF!

It was a Friday night and both of us had to work the next day meaning a degustation was unfortunately out of the question. Instead we chose the five course menu with a couple of suggested wines by the glass. A bit more of a reserved affair compared to our lunch date at Dear Friends when I am told I may have been a bit flamboyant.

"lemon myrtle" "champagne" "Gosset Grande Reserve" "Ay" "Lemon Lime Bitters" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "swan valley" "Middle swan" "Swan Valley food reviews" "swan valley reviews" "swan valley gluten free" "Dear Friends Restaurant" "Dear Friends caversham" "Dear Friends" "Kiren Mainwaring" "Fine dining" "degustation" "local produce" "foraging" "Caversham" "vegetarian degustation" "vegetarian fine dining" "vegetarian" "vegetarian restaurant" "coop dining" "east perth" "Coop east perth" "gourmet traveller"

NV Gosset Grande Reserve, Ay & Lemon Lime Bitters

Work or no work I just couldn’t commence this celebratory meal without some bubbles; Champagne definitely remains one of my weaknesses. Coop Dining serve NV Gosset Grande Reserve by the glass which comes from one of the oldest and original Champagne houses originating way back to 1584. Rich and creamy with incredible structure I made sure I savoured every drop. The Boy chose to bypass the booze and ordered a lemon and lime bitters made with lemon myrtle and fresh limes. Some of the soft house churned Guernsey butter that we had enjoyed at Dear Friends was served alongside some home-made bread.

"Marron" "Watercress" "Samphire" "fermented lime" "warrigal" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "swan valley" "Middle swan" "Swan Valley food reviews" "swan valley reviews" "swan valley gluten free" "Dear Friends Restaurant" "Dear Friends caversham" "Dear Friends" "Kiren Mainwaring" "Fine dining" "degustation" "local produce" "foraging" "Caversham" "vegetarian degustation" "vegetarian fine dining" "vegetarian" "vegetarian restaurant" "coop dining" "east perth" "Coop east perth" "gourmet traveller"

Marron, Watercress, Samphire

"Marron" "Watercress" "Samphire" "fermented lime" "warrigal" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "swan valley" "Middle swan" "Swan Valley food reviews" "swan valley reviews" "swan valley gluten free" "Dear Friends Restaurant" "Dear Friends caversham" "Dear Friends" "Kiren Mainwaring" "Fine dining" "degustation" "local produce" "foraging" "Caversham" "vegetarian degustation" "vegetarian fine dining" "vegetarian" "vegetarian restaurant" "coop dining" "east perth" "Coop east perth" "gourmet traveller"

Marron, Watercress, Samphire

Our first course was a sweet Manjimup marron served with peppery watercress puree, Swan River samphire, a twig of warrigal and some glistening syrupy fermented lime.  The samphire has quite an unusual salty, tangy flavour and is foraged from the banks of an estuary near the Swan River. It was the same type of samphire that we enjoyed last year at Millbrook Winery as part of the Mushroom Mania campaign.

"roast chestnut" "Chestnut soup" "Crisp Parsnip" "Vegetarian" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "swan valley" "Middle swan" "Swan Valley food reviews" "swan valley reviews" "swan valley gluten free" "Dear Friends Restaurant" "Dear Friends caversham" "Dear Friends" "Kiren Mainwaring" "Fine dining" "degustation" "local produce" "foraging" "Caversham" "vegetarian degustation" "vegetarian fine dining" "vegetarian" "vegetarian restaurant" "coop dining" "east perth" "Coop east perth" "gourmet traveller"

Chestnut soup, Crisp Parsnip (Vegetarian)

The Boy’s next dish was a luscious chestnut soup made from whole roasted chestnuts grown locally in Bridgetown. I really love how these guys are such great supporters of WA produce. His soup was rich and creamy and smelt like Paris in winter to me. For those who are yet to travel to this romantic city; roasted chestnuts are sold there as street food in cones of newspaper on the boulevards.

"Cuttlefish" "Rabbit Chorizo" "Kimchee" "Squid Ink" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "swan valley" "Middle swan" "Swan Valley food reviews" "swan valley reviews" "swan valley gluten free" "Dear Friends Restaurant" "Dear Friends caversham" "Dear Friends" "Kiren Mainwaring" "Fine dining" "degustation" "local produce" "foraging" "Caversham" "vegetarian degustation" "vegetarian fine dining" "vegetarian" "vegetarian restaurant" "coop dining" "east perth" "Coop east perth" "gourmet traveller"

Cuttlefish, Rabbit Chorizo, Kimchee, Squid Ink (Matched with 2011 Lethbridge Pinot Gris, Geelong, VIC)

Although I was highly envious of the Boy’s heart-warming chestnut soup, I was not to be disappointed with my non-vegetarian option. Chef made his own rabbit chorizo which he served with some WA cuttlefish and more of that dangerously black squid ink puree that we enjoyed at our Dear Friends lunch. The slight gamey flavour of the rabbit was in no way overpowering and balanced graciously with a gentle kick from the cute little blob of kimchee. I successfully avoided getting any squid ink on me again. Winning. Maybe I’m gaining more coordination in my older years?

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Soy tofu, Confit Carrot, Wild Garlic, Smoked Yolk

For our next dish, the house made soy tofu made a return visit too. I like how each of the menus for their restaurants shared key elements but then diverged out into their own individuality. Coop’s tofu dish looked so simplistic and symmetrical with each ingredient placed in alternation across the slate. Cubes of house made soy tofu and velvety soft chunks of confit carrot were sprinkled with dashes of spinach powder and placed on a bed of smoked egg yolk.

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Soy tofu, Confit Carrot, Wild Garlic, Smoked Yolk

Looks can be deceiving and although this dish may appear basic, more complex flavours were thoughtfully hidden to surprise us. The smoked yolk was thick and strongly flavoured and gave the more subtle flavoured tofu and carrot a bit of oomph. The gently scented wild garlic is foraged on the Mainwaring’s property and I couldn’t help but smile when Kelli’s eyes lit up as she told us how each year they get so excited when they see it sprout up.

"Margaret River Wagyu Beef" "Cooked over Bark" "Carbonised Leek" "Dijon" "home pickles" "wagyu" "beetroot" "parisian potato" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "swan valley" "Middle swan" "Swan Valley food reviews" "swan valley reviews" "swan valley gluten free" "Dear Friends Restaurant" "Dear Friends caversham" "Dear Friends" "Kiren Mainwaring" "Fine dining" "degustation" "local produce" "foraging" "Caversham" "vegetarian degustation" "vegetarian fine dining" "vegetarian" "vegetarian restaurant" "coop dining" "east perth" "Coop east perth" "gourmet traveller"

Margaret River Wagyu Beef Cooked over Bark, Carbonised Leek, Dijon, home pickles (Matched with 2012 Myattsfield Shiraz, Mourvedre, Viognier, Carmel, WA)

The Boy and I diverged again for our next course as mine included **shock horror** meat. I was given a choice of pork belly or Wagyu beef and opted for the later. Admittedly I confess that as it was a Friday night and as I was onto my third glass of wine by this point my mind had blissfully travelled off with the fairies. As a result I forgot to photograph my dish until I have already devoured a few wondrous mouthfuls. My deepest apologies dear readers, however I’m sure you can still get the idea what luscious cuts of beef they were from what was left on my plate. Cooked over bark and crusted with carbonised leek powder each piece of 4+ Wagyu beef was as soft as sashimi. The wine match for this dish was the 2012 Myattsfield Shiraz, Mourvedre, Viognier and was the second time I had tried this local wine from Myattsfield Wines. After our lovely outing at the Bickley Harvest Festival I have started to appreciate the sumptuous reds made in this region and are going to need to return for more.

"green olive powder" "mushroom powder" "sous vide" "Jerusalem artichoke" "Guernsey Curd" "Courgette" "Leek" "Nasturtium" "Vegetarian" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "swan valley" "Middle swan" "Swan Valley food reviews" "swan valley reviews" "swan valley gluten free" "Dear Friends Restaurant" "Dear Friends caversham" "Dear Friends" "Kiren Mainwaring" "Fine dining" "degustation" "local produce" "foraging" "Caversham" "vegetarian degustation" "vegetarian fine dining" "vegetarian" "vegetarian restaurant" "coop dining" "east perth" "Coop east perth" "gourmet traveller"

Jerusalem artichoke, Guernsey Curd, Courgette, Leek, Nasturtium, (Vegetarian)

The Boy’s vegetarian main focused on Jerusalem artichoke which is just still in season for a few more weeks. The artichoke was prepared two ways; cooked artichoke was compressed into chunks overnight and cooked sous vide and then for the base of the dish was artichoke purée. Chunks of leeks and courgettes tumbled in amongst Guernsey curd and Nasturtium flowers. Mushroom and green olive powder was sprinkled over for a strong flavour boost.

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Brin D’Amour: Chef’s homemade cheese

Although we only selected the five course menu, the chef was so kind to send us a complimentary cheese course. It was called Brin d’Amour, or “birth of love”. A perfect choice to celebrate our first six months as newly-weds! Chef Kiren makes this traditional Corsican cheese himself using half Guernsey and half ewes milk. Once made it is rolled in mustard seeds, house made smoked paprika, rosemary, oregano and black onion seeds. The whole process takes about two weeks. The cheese was served with carrot molasses and olive bread. I received some gluten free bread as a replacement.

I was a little off my form as I also forgot to take a picture of our pre-dessert; fresh Donnybrook mandarins and lemon scented fennel topped with Thai basil flowers. A mouthful of spring this cleansed the flavours of dairy goodness off our palates in preparation for our final course.

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Donnybrook Apples, Pistachio, rhubarb (Matched with 2012 Small Acres Cider “Pomona Ice”, Orange, NSW)

Once again I appreciated the personal touches made by the Mainwaring team to make our experience all the more memorable with “Happy” and “Anniversary” scribed in chocolate on each of our plates.

"apple puree" "poached apple" "glass sugar" "oats" "rhubarb sorbet" "dessert" "desserts" "Donnybrook Apples" "Pistachio" "rhubarb" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "swan valley" "Middle swan" "Swan Valley food reviews" "swan valley reviews" "swan valley gluten free" "Dear Friends Restaurant" "Dear Friends caversham" "Dear Friends" "Kiren Mainwaring" "Fine dining" "degustation" "local produce" "foraging" "Caversham" "vegetarian degustation" "vegetarian fine dining" "vegetarian" "vegetarian restaurant" "coop dining" "east perth" "Coop east perth" "gourmet traveller"

Donnybrook Apples, Pistachio, rhubarb

Juicy fresh Donnybrook Pink lady apples took the centre stage star for the finale. On a bed of peachy coloured apple puree laid an ice cool scoop of rhubarb sorbet encircled by portions of fresh and poached apples. Topped with slivers of glass sugar, oats and pistachios I loved the layering of textures, temperatures and flavours.

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Our personalised menu and Kombucha

Our night ended with some healthy and cleansing Kombucha, a type of fermented slightly effervescent black tea.

It comes as no surprise that Co-op Dining came out winners at the recent Australian Gourmet Traveller Awards where they received a placing in the top 100 restaurants in Australia. Both Co-op and Dear Friends were also awarded One Star in the highly esteemed GT Restaurant Guide for 2014. This is a team that have proven and maintained their place as foodie “royalty” in Perth yet remain humble, modest and true to their passion. We will most definitely be back.

Co-op Dining
2/11 Regal Place, East Perth WA 6004 | (08) 9221 0404 | www.co-opdining.com.au
 
Price:                     $$$$ (5 course menu $95, 10 course menu $120, matched wines extra)
Food:                    5/5 (consistently excellent, original and proudly West Australian)
Service:                5/5 (once again charming, enthusiastic and passionate)
Ambience:           4/5 (would have been improved if busier but we had our own booth and each other, who needs
                                  more?)
Drinks:                  4.5/5 (wished I could have gone for matched wine as my selected few were wonderful )
Total:                     18.5/20

 Co-op Dining on Urbanspoon

Cambodian and Thai Cooking Classes with Red Hot Spatula at the Accento Home Kitchen, Claremont

Posted by  | Categories: Baking, Events, Featured, Perth, Recipes, Thai

My first experience of Red Hot Spatula’s cooking was at the Clandestine Cake Club last year. Yvonne made these amazing gluten free Asian cakes called Kuihs that were steamed cakes made with rice flour, green bean flour and tapioca flour. I greedily ate a number of them that day before I physically had to stop myself from over eating my welcome. In fact I loved them so much that a few short weeks later I ordered a batch of my own to be delivered to work to share with my colleagues.

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Since then Yvonne and I have crossed paths at many foodie events, markets and degustation evenings and I have grown to appreciate her passion and drive for success.  Her business has grown from strength to strength and it is so inspiring to see someone reap the rewards from so much hard work.

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Spring rolls with Jicama, carrot and Blackwood ear fungus

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Yvonne cooking Cambodian sausage

She recently conducted a series of cooking classes themed on Asian and Exotic food at the Accento Home Kitchen in Claremont. I chose to attend the evening titled “Cambodia and Thailand – The art of balancing flavours from fresh herbs to chillies”. I invited one of my close friends Tara to join me knowing she would enjoy this style of girl’s night out as much as I would, especially as it included wine!

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Cambodian sausage & spring rolls

For the duration of the evening we all sat around the exquisite gourmet kitchen in a very relaxed manner laughing, giggling and sharing stories about food. Each course was carefully matched with wines from Swan Valley Wines, a boutique family winery that has produced wines in the valley for over twenty years.

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Making the Khao Soi (Spicy noodle soup)

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Khao Soi (Spicy noodle soup) made especially gluten free for me

We were all provided with detailed recipes for each dish including tips on where to obtain the freshest and cheapest ingredients around Perth. For someone who has very little spare time in the kitchen, I was impressed with how easy each dish was to prepare and felt confident I could take the recipes and new skills straight home with me and prepare something delicious for the Boy and I to enjoy together.

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Fresh Holy basil

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Beef with holy basil & papaya salad

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Beef with holy basil & papaya salad

I offer a word of warning about these cooking classes; make sure you arrive with an empty belly!  I was glad I had prepared for such a feast and eaten a very light lunch. By the time we got to the dessert we were all pleasantly full. Needless to say that didn’t stop Tara and I reaching for the bowl of sauce for the sweet sticky rice and scraping out the least dregs with our spoons grinning childishly.

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Sweet sticky rice

The next round of Red Hot Spatula’s cooking classes kick off from October 2013 and will be held at their new facilities in Middle Swan.  She will be covering a variety of popular topics including gluten free cooking, how to make healthy lunch boxes for fussy eaters, how to use super foods to promote better health and how to pull together the perfect High Tea.

For more information on their upcoming events and contact details head over to Red Hot Spatula’s Facebook page.

 

Our Wedding Gift to Each Other: Waku Ghin, Singapore

Posted by  | Categories: Degustation/Fine dining, French, Japanese, Restaurants, Singapore

I cannot believe it is nearly six months since the Boy and I tied the knot in Phuket.  I still have a long backlog of blog posts from our wedding holiday that I desperately need to finish. Normally I am such a disciplined person and I think part of my procrastination is because I’m sad that it’s all over and our lives have settled back down to normal. I have finally decided to bite the bullet and plan to complete the last of my wedding trip blog posts over the next few weeks including our time in Thailand which was followed by our four day eating binge in Singapore.

Once we arrived in Singapore glowing with post-nuptial love our serotonin levels were high and thus so were our appetites so we filled our days with sleeping, eating and drinking. For our wedding present to each other we both decided that a gift was far too traditional and wanted to have an experience together instead. Memories are always more precious than materialistic objects and some of my best memories are of course involving food. So the Boy suggested I pick anywhere regardless of price to enjoy a meal of a life time together.

In Singapore that is no easy feat. This is a city known for its fine dining and the decision wasn’t an easy one. Our last trip to Singapore we dined at Guy Savoy’s celebrity restaurant so I wanted to choose something other than traditional French and settled for Chef Tetsuya Wakuda’s Waku Ghin at Marina Bay Sands. Ok so there IS a bit of French influence in Tetsuya’s style but it is very Japanese focused. A fusion of two of my favourite cuisines! A perfect way to celebrate the fusion of two people!

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At the Bar

Waku Ghin serves a ten course degustation only and you are advised to book your table well in advance as they have a reasonable waiting list and only seat 25 people each evening.  They have been awarded number 68 in the San Pelligrino World’s 100 Best 2013 and achieved 11th place in Asia’s 50 Best. I have always fantasised about having a world trip where we visit as many restaurants as possible off these lists, so it was fitting that one of them should feature on our wedding holiday (Note this is NOT our honeymoon!). I had emailed in advance to notify them of my gluten free requirement and asked them if they needed me to bring gluten free soy sauce with me.  They do not have their own gluten free soy available so I was grateful I had been lugging it around in my luggage all the way from Perth.

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My cocktail before the carnage

After making a bit of a spectacle of myself at the bar by knocking my cocktail over with my animated flying hands we were shown to our dining room which only seated four people. A lovely Japanese couple were just finishing their meals and left shortly after we arrived giving us the whole room to ourselves.

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Our supply of seafood for the evening

Our chef for the evening came out and introduced himself before presenting to us a box filled with all the seafood delicacies we were about to commence devouring. Everything looks so exceedingly fresh and some creatures where still alive.

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Salad of Buratta Cheese with Dried Tomato and Rocket Fennel

Our evening started with a salad of Buratta cheese with dried tomato, rocket and fennel. Burrata means “buttered” in Italian and you will understand where this fresh cheese got its name when you taste it.  It literally oozes creaminess and paired nicely with the full rich flavour of the dried tomatoes. It was the perfect lead into the following much more opulent course.

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Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar

"signature dish" "Marinated Botan Shrimp" "Sea Urchin" "Oscietra Caviar" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Singapore Food blog" "Singapore restaurant reviews" "travel blog" "Singapore" "Singapore travel blog" "Singapore restaurants" "Singapore food blog" "Singapore restaurant reviews" "Singapore attractions" "fine dining" "fine dining Singapore" "Waku ghin" "waku ghin singapore" "tetsuya singapore" "tetsuya" "Japanese french fusion" "japanese restaurants" "french restaurants" "marina bay sands" "MBS singapore" "celebrity restaurant"

A close up ;)

Next up was one of Tetsuya’s signature dishes, the marinated Botan shrimp with sea urchin and Oscietra caviar. Mind blowingly creamy and luxuriously luscious this dish left us hanging on the edge of our seats for more. The balance of salty caviar, sweet shrimp and custardy uni was an orchestra of perfection.

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Slow cooked John Dory with Roasted Eggplant

Our next course was some slivers of slow cooked John Dory layered with smoked eggplant and drizzled with a richly flavoured chicken jus. The fish was slippery soft and melted in the mouth like sushi. I am a big fan of slow cooked anything; it introduces such a silky element of texture to ingredients unobtainable with traditional cooking methods.

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The Chef preparing the bed of rock salt for the Crab

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Both legs are placed on the rock salt and steamed.

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Such simple but precise preparation

Our fourth course was a steamed Alaskan Crab claw with lemon and olive oil. With such simple preparation and very few ingredients the secret of this dish’s success was in the freshness of the crab. The chef shows us the bright red crab claws before proceeding to steam them on a bed of rock salt on the grill right in front of us.

"Steamed Alaskan King Crab" "lemon scented Extra Virgin Olive Oil" "alaskan king crab" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Singapore Food blog" "Singapore restaurant reviews" "travel blog" "Singapore" "Singapore travel blog" "Singapore restaurants" "Singapore food blog" "Singapore restaurant reviews" "Singapore attractions" "fine dining" "fine dining Singapore" "Waku ghin" "waku ghin singapore" "tetsuya singapore" "tetsuya" "Japanese french fusion" "japanese restaurants" "french restaurants" "marina bay sands" "MBS singapore" "celebrity restaurant"

Steamed Alaskan King Crab with Lemon Scented Extra Virgin Olive Oil

"Steamed Alaskan King Crab" "lemon scented Extra Virgin Olive Oil" "alaskan king crab" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Singapore Food blog" "Singapore restaurant reviews" "travel blog" "Singapore" "Singapore travel blog" "Singapore restaurants" "Singapore food blog" "Singapore restaurant reviews" "Singapore attractions" "fine dining" "fine dining Singapore" "Waku ghin" "waku ghin singapore" "tetsuya singapore" "tetsuya" "Japanese french fusion" "japanese restaurants" "french restaurants" "marina bay sands" "MBS singapore" "celebrity restaurant"

Steamed Alaskan King Crab with Lemon Scented Extra Virgin Olive Oil

Once cooked to perfection he dressed them with just a light splash of lemon scented olive oil. And it needed nothing more. With four courses down and our eyes wider than saucers we sat on the edge of our seats ready for more.

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Live Tasmanian Abalone

Our next course was live Tasmanian abalone served simply with fregola, tomato and basil for the Boy with the fregola omitted for my gluten free version. This was my first time having fresh abalone.  I found it a little disturbing watching the live abalone squirm before my eyes as the chef cooked it on the stove top.

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Tasmanian Abalone with tomato and basil (GF)

I consoled myself with the thought that that surely these creatures don’t have enough awareness of self to suffer? I was surprised to find the abalone a little chewy and tough but not having tried it before I’m not sure if this texture was to be expected? Maybe the abalone eaters out there can educate me better.

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Fresh Canadian Lobster

The next course was certainly one of my favourites; braised Canadian lobster with tarragon. Although I have enjoyed Australian “lobster” countless times I only recently tried Maine lobster for the first time at Sky on 57. Anticipating it to taste much the same as crayfish I was astounded by the lobster’s delicate textured richness. I didn’t realise I would get to try it again so soon.

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Braised Canadian Lobster with Tarragon

Waku Ghin prides itself on its fresh produce which is flown in fresh and often live each day. Our Canadian lobster was prepared in front of us braised in a robust flavoured tarragon sauce that is made with stock from the lobster’s shells. The rich sauce balanced the sweetness of the oh-so-tender lobster precisely. I cannot wait to eat lobster again sometime.

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Oh … the anticipation

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Grating our fresh wasabi

Wagyu is such an overused term in the restaurant world and I never realised how truly amazing it can be until we tried Waku Ghin’s version. They serve Ohmi Wagyu beef which comes from the Shiga prefecture in Japan. This type of Wagyu is considered to be distinctive from other types as it is the only type with fat that has “viscosity” which gives it that incredible dissolve-in-your-mouth sensation.

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Japanese Ohmi Wagyu from Shiga Prefecture

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Japanese Ohmi Wagyu from Shiga Prefecture with Wasabi and Citrus Soy

Cooked with utmost precision this meat needed minimal garnishes and was served simply with some freshly grated wasabi, garlic chips and light citrus soy.  It had the texture of butter and was truly like no other cut of beef I have ever tasted. The chef was so flattered with our crooning that he offered us another serve which we both wildly agreed to.

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Consomme with Rice and Snapper

It was hard to believe our evening was drawing to an end and we were up to our last savoury course. This last course was a bit of a let-down considering the repeated wow factors we had received consistently throughout our evening. The Boy was served a consommé with rice and snapper which was tasty but had no specific element that amazed him in any way.

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Polenta with Ratatouille

My gluten free version didn’t even contain any fish. I received a small bowl of polenta with a scoop of ratatouille. I am a huge fan of ratatouille; it reminds me of my father’s cooking however considering the price of our meal I expected a replacement dish with a bit more effort.

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Gyokuro green tea

Before being moved into the lounge room for desserts, we were given some gyokuro green tea. Gyokuro is considered by the Japanese as the finest green tea and has a very delicate, sweet flavour. The tea is grown under shade cover, usually made from reed or straw screens, for around three weeks before harvesting. Reducing the available sunlight alters the level of photosynthesis in the young leaf buds thus reducing the chlorophyll concentration in the leaves. This has a direct effect on the proportions of sugars, caffeine, amino acids and flavonoids resulting in a much milder and sweet taste.

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Marina Bay Sands

For dessert we were moved in to the main dining area which overlooked the stunning skyline of the Marina Bay area. Our first dessert course was a salad of raspberry with wasabi and honey granita. This dish was more of a palate cleanser than anything else and whilst it was refreshing it didn’t have any of the elements of excitement we were anticipating.

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Chocolate mousse cake with vanilla and macadamia

The Boy’s main dessert came complete with a message of “Congratulations” for us smitten newly-weds. His chocolate mousse cake glistened like a mirror and I was so jealous it had gluten and I couldn’t steal a mouthful. Gluten schmooten….no fair!

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Fruit platter

My envy deepened as I looked down at my replacement option; a fruit platter. Whilst each piece of fruit had obviously been carefully selected and prepared it was still just a fruit platter nevertheless. I confess this was my only real disappointment of our evening.

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Petit fours: vanilla and pistachio macarons, chocolate orange mousse, meringues and tangerine jellies

Our night ended with some very moreish petit fours; vanilla and pistachio macarons, chocolate orange mousse, meringues and tangerine jellies. The kitchen kindly separated the gluten free ones to avoid any confusion. I was able to have most except for the orange and chocolate mousse which the Boy took great pleasure revealing to me how amazing it was via his facial expressions and rolling eyes.

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Our extra petit fours

Accustomed to missing out on some foods I still gain some level of enjoyment just by watching love ones eat so I requested to our waiter to bring us some more petit fours so I could watch my husband savour the flavours once more. It made a great series of photos but to maintain his privacy I’mu afraid you won’t get to see them!

Waku Ghin was quite possibly one of the most expensive meals we have ever eaten with the end bill entering the four digits for just two people.  Was it worth it? Eight out of our ten courses left us amazed, impressed and totally nailed the wow factor that I would expect to receive for such a price. The two courses that lacked wow were still executed beautifully and I cannot fault them with anything specifically except for the fact they just weren’t incredible like the remainder. The service doesn’t skip a beat with a warmth and friendliness that you don’t always see at fine dining establishments.

My answer; yes it was worth every cent.

Waku Ghin
The Shoppes, Atrium 2, L2-02, Marina Bay Sands, 10 Bayfront Avenue, Singapore 018956 | +65 6688 8507 | www.marinabaysands.com
 
Price:                     $$$$$
Food:                    4.5/5 (they just need a little bit of work on their desserts)
Service:                5/5 (impeccable)
Ambience:          4.5/5 (feels exclusive and special)
Drinks:                  4/5 (a very extensive bar; with a very wide price range)
Total:                     18/20

A Baby Shower at Feral Brewing Company, Swan Valley

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

Although I’m not really a baby person it is hard not to get excited when a close friend falls pregnant. One of our long-term vets is nearly at the end of her first pregnancy and she is one of those gentle, nurturing types that just seems to be born to be a mother.  The joys of anticipation for the approaching arrival were very infectious amongst us women at work, so in a rather unconventional styled baby shower we all gathered together at Feral Brewing Company for a Sunday lunch to celebrate. It was the first sunny day in weeks and it was heavenly to be able to enjoy some country sunshine.

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Twice cooked Feral pork belly

Quite a number of people at our table chose to order the pork belly. The pork was twice cooked and served on a bed of creamed cauliflower and “crinkled” courgettes.  To balance the flavours with some sweetness the dish was topped with a sticky rum & apple relish. I was fortunate enough to sit next to the expecting mum’s husband who ordered the pork belly but curiously doesn’t like crackling. It wasn’t hard to find volunteers on the table including myself that were willing to take said crackling off his hands. Aren’t we kind folk? The artery blocking crackling had a satisfying crunch that was loud enough to be heard on the other side of the table.

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300gm local grain fed Porterhouse

The Feral Brewing Company offers good value in the valley; I was impressed with the size of the meals in relation to the price. The plump grain fed Porterhouse steak was a decent 300 gm cut and came with paprika potatoes, buttered broccolini and a juicy feta stuffed field mushroom.

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Charcuterie meat board

I needed to preserve a bit of room in my stomach as we were heading out for dinner later that evening so I opted for the charcuterie meat board for something light. Creamy Persian feta, grilled Spanish chorizo, thinly shaved prosciutto and some roasted beef sirloin were served along with some locally pickled vegetables. The platter normally comes with crusty bread but I asked for it to be served gluten free. Some crackers arrived with it but I wasn’t sure whether they were gluten free or not so I left them. I wasn’t that bothered otherwise I would have asked. The chorizo was juicy and succulent and was my favourite component of this dish.

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Trio of exotic feral dips with toasted Turkish bread

My platter was designed to share but everyone had their own full plates to contend with resulting in little luck sharing it around. My head nurse sitting next to me helped marginally to make a dent on the proviso and I helped her with her trio of dips.  The dips of the days included spicy Moroccan dhal, creamy spring onion and “funky mushroom”. I smeared some of the dhal on my pickled vegetables as a bread substitute. It had a reasonable kicked to it and went well with the pickle!

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Baby cupcakes!

Our adorable cupcakes for the day were designed and made by Cooks Cakes. Each cupcake had a gorgeous baby themed decoration and the cakes were a mix of flavours; red velvet, chocolate and vanilla. Alas none were gluten free this time round.

Feral Brewing Company offers a very casual atmosphere nestled in the heart of the Swan Valley with hearty grub and a great range of craft beers. Not being able to drink most beer due to gluten intolerance I cannot tell you much about their hand-crafted beers, but they are currently title holders for the Australian International Beer Awards “Best Medium Australian Brewery”. Their food is simple pub styled food priced reasonably well with modest portion sizes.

Feral Brewing Company
152 Haddrill Road, Baskerville WA 6056 | (08) 9296 4657 | www.feralbrewing.com.au
 
Price:                     $$$ (Entrée$8.50-12, Mains $23-38          
Food:                    3.5/5 (simple, fresh, hearty meals)
Service:                3/5 (friendly, drinks service a little slow)
Ambience:          3.5/5 (country sunshine, rolling hills and vineyards)
Drinks:                  3/5 (I need the Boy to review the beers but I couldn’t convince him to come to a baby shower)
Total:                     13/20

 

Feral Brewing Company on Urbanspoon

Truffle Degustation at Friends Restaurant, Hyatt Perth

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

Although I would prefer to experience the summer heat over the winter chills any day there is one major highlight of the winter months: the truffle season. From the very beginning of the truffle season I start searching for events, dinners and menus that feature this delicacy and have been known to get a bit obsessed. We don’t often buy voucher meals as I rarely find them to be good value but I couldn’t resist when I spotted a Groupon for a five course truffle degustation for two for only $129 at Friends Restaurant at the Hyatt.

When I called up to make a booking I found that there were very few options available for voucher holders as we couldn’t book on weekends or book when there was any theatre playing. Despite calling to make our booking shortly after purchasing the voucher, I was informed rather abruptly that there were only a couple of nights available. I enquired if my meal could be adapted to be gluten free and was told there would be no problem with this it would just mean I received a different dessert.

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Onion bread (not gluten free)

The interior of the restaurant is in serious need of updating with the carpet reminiscent of the seventies and a dusty looking faux tree in the centre of the restaurant lit up with fairy lights. The walls were adorned with Awards from a similar yesteryear with most of them at least a decade old.

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Creamed 11 vegetable soup enhanced with fresh herbs and grated black truffle (matched with Somerset Hill Constellation Traditional Methode 2009)

Within minutes of being seated, the Boy was offered a selection of breads and our waitress offered some gluten free bread for me. I thought this was a good start to the evening and didn’t expect somewhere old fashioned like this to have gluten free bread available.  Our vegetable soup arrived promptly afterwards and although it was indeed creamy, there was not much grated truffle to be seen. I squinted at black specks at the bottom of my bowl and figured they must have been it.  I nibbled on one and found there was no familiar truffle after taste.

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Citrus cured Tasmanian Salmon served with pickled black truffle and carrot, Dijonnaise (Matched with Zarephath Porongorup Riesling 2011)

Our entrée of citrus cured Tasmanian salmon was served with pickled black truffle and carrot, Dijonnaise and a blue swimmer crab and mascarpone salad. The Boy commented that the style of plating was a little on the old fashioned side but in defence the ingredients were all fresh. I struggled to taste any truffle flavour in this dish either.

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Braised beef cheeks in red wine sauce, truffle mash potato and seasonal vegetable

This evening occurred shortly before the Boy’s recent conversion to vegetarianism and it may very well go down on record as one of the last beef dishes he ever ate.  Buttery soft beef cheeks had been braised to a delicate tenderness and again the dish was plated with utmost nineties styled precision. The accompanying truffle mash had an obvious truffle aroma and as he started to tuck into his I was keen to see what my gluten free alternative was.

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Fish of the day (gluten free)

Alas I was soon to be disappointed.  Bear in mind I had specifically chosen this meal as a truffle degustation and I didn’t think I would be expecting too much to want truffle with each course. Instead for my main I received a relatively overcooked piece of fish, I think it was snapper but I cannot recall precisely, which was served with pesto beans. I eyed off the Boy’s dish enviously as he savoured every mouthful.

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Truffled brie cheese with fig terrine and crackers (Matched with Zema Estate Coonawarra Cabernet Sauvignon 2009)

Our cheese course was a wedge of truffled brie served with a fig terrine, crackers, caramelised nuts and a couple of celery sticks. Yes, you heard right. Celery sticks. Am I crazy for thinking this was a bit weird? I asked our waitress if she thought it was strange and she looked at me like I was the crazy one.

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Gluten free version

My cheese course came with a muffin of gluten free bread as a replacement for the crackers. Whilst the cheese was not served at room temperature and remained a little too firm, the truffle centre finally gave me the taste of truffle I had been waiting the whole meal for.

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Chocolate and banana mousse cake, honeycomb crumbs and truffle ice cream (Cookoothama Darlington Point Riverina Botrytis Semillon 2008)

As if my envy for the Boy’s succulent beef cheeks wasn’t anguish enough for me, out came his dessert; a shining glossy chocolate and banana mousse cake with honey comb crumbles and strawberry coulis. Scooped at the end of his plate was a neat ball of truffle ice cream. More truffles. I knew I was going to miss out again. Sigh.

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Crème brûlée

My crème brûlée was by no means anything to complain about.  Except it had no truffle. The crispy top layer was millimetres thin and cracked rewardingly with gentle pressure from my spoon to reveal smooth creaminess beneath.

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Petit fours

We found the service at Friends to be highly efficient border-lining on serious with each waitress whizzing around the dining room floor with exact precision. Each course with its matched wine was timed like a well-played Tetris game never leaving us hungry, waiting or thirsty. If you enjoy old school fine dining then this is the place for you.

Friends Restaurant
20 Terrace Road, Hyatt Centre, East Perth WA 6004 | 08 9221 0885 | http://www.friendsrestaurant.com.au/
 
Price:                     $$$$ (Truffle Tasting menu normally $125 per person, 10 course degustation $155)
Food:                    3/5 (Highs: beef cheeks and chocolate mousse cake. Lows: overcooked fish)
Service:                4.5/5 (faultless but serious)
Ambience:          2/5 (dining room in desperate need of a zoozsh)
Drinks:                  3.5/5 (good selection of matches, I particularly enjoyed the Zema Estate Coonawarra Cab Sauv 2009)
Total:                     13/20 

Friends Restaurant on Urbanspoon

Halia, Singapore Botanic Gardens

Posted by  | Categories: Attractions, Degustation/Fine dining, Featured, Restaurants, Singapore, Travel

One of the many unfortunate consequences for me if I eat gluten is the way my skin reacts. Within about eight to twelve hours of being “poisoned” I break out in an extremely itchy rash that often spreads to my face. The itch is incessant day and night breaking my sleep into fitful scratching fragments. The eczema is unsightly and I’ll confess to my vanity as it makes me feel highly self-conscious taking over a week to heal, sometimes longer.

Understandably in the months preceding our wedding I became painstakingly cautious with everything I ate.  I was not ready to take any risks of accidental gluten ingestion. My sufferance paid off because on the wedding day my face was blemish free and radiant. On the return trip home from Thailand via Singapore my newly wed husband and I spent nearly four days eating non-stop. I was so relieved to finally be able to stop scrutinising everything I ate; it felt like a pressure was lifted off my shoulders. However as is often the case with me it is all-or-nothing and consequently I swung too far into complacency resulting in the obvious; gluten poisoning.

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Singapore Botanic Gardens

The following day the Boy dragged me from our hotel room to the Singapore Botanical Gardens where he started to get a little frustrated with me. I am normally a very energetic and excitable person sometimes to the point of excess.  In stark contrast gluten transforms me into a lethargic, whingeing misery guts. As we walked around the beautiful gardens all I could selfishly think of was finding a cool place to sit and enjoy a drink and hopefully some gluten free food. We were right in the heart of the Gardens so the Boy thought the easiest thing to soothe for his poor suffering wife was to take her to the café inside the Gardens themselves; Halia.

As we walked toward the restaurant my head was spinning and I felt nauseous. Gluten does evil to me I tell you! Desperate to escape the humidity we moved inside keen for some icy air-conditioning. I noted two big split systems side by side on the wall inside and chose a table where I thought we would receive most of their blast.  Sadly it turned out that it didn’t really matter where we sat because the sliding door opening out onto the decking outside was continually left open by passing staff members.

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Raspberry sorbet amuse bouche

The prices on the menu were fairly high for Singapore standards and I hoped this meant we were in for a fine dining treat. Our fine dining experiences in Singapore have been out of this world but these meals haven’t come cheap. Halia offers a set menu for lunchtime or you can order dishes at full price off their à la carte menu.  There was a dramatic difference in prices between the two menus but sadly nothing appealed to me off the cheaper set menu. I ordered a single course off the more expensive option with a garden salad on the side whilst the Boy opted for the two-course set. I was brought out a small serve of raspberry sorbet as an amuse bouche but because the boy had the set menu they didn’t offer him a serve. It was very refreshingly and cooled me down nicely.

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Garden salad

Despite advising them I would like my salad to come out with my main, it was brought out separately on its own without any other meals. We finished it well before either my solitary main or the boy’s entrée even made it to our table.  Each of our meals then came out slowly one by one, the Boy ate his entrée, after a bit of a wait his plate was cleared and then out came my main dish, and then just as I finished my food out came his main. What terrible timing!

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Harissa tuna tataki with tuna tartare became Harissa chicken

The Boy ordered what was described on the menu as harissa marinated tuna tataki, tuna tartare, daikon salad, avocado and lime.  However placing our order we were informed that there was in fact no tuna left and that the tataki and the tartare would be replaced by harissa chicken tenderloins. Hey? That’s one way to save on kitchen costs! The Boy was served a couple of barely edible dry pieces of overcooked chicken bedded on a smear of avocado with some grated daikon.

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Salmon gravlax rosette with ginger flower perfumed Hiramisa kingfish sashimi and salmon roe

I ordered the salmon gravlax rosette with ginger flower perfumed Hiramisa kingfish sashimi and salmon roe. Sounds amazing. Priced at $32 Singapore dollars I was expecting either incredibly high quality pieces of fish or a decent sized serve on my plate; one or the other. Unfortunately I presumed incorrectly. My salmon roe was not fresh and left an overly fishy aftertaste in the mouth.  The small serves of salmon were a little chewy and lacked much flavour. The biggest joke of all was the “ginger flower perfumed Hiramisa kingfish sashimi”.

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Spot the miniscule pieces of king fish inside the salmon

Blink-and-you-will-miss-it pea-sized nubs of kingfish sat inside each rosette and were each barely bigger than the baby capers on my plate.  It was embarrassing.
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450 days grain fed Rangers Valley Wagyu rump cap, potato puree and chimichurri

The Boy’s main arrived just as I finished my three mouthfuls of tired fish.  He chose the aged grain fed Rangers Valley Wagyu rump cap. His dish was the only one for our whole meal that had any merit. Although his piece of rump was not much bigger than a large spoon, the meat was buttery and tender.

Having visited Singapore twice in the past three months we have been consistently wowed with some incredible food on both ends of the price scale. Halia was our only disappointing meal for both of these trips. I found this quite a surprise considering the prices of the meals and the location but I guess I should be grateful.  Two trips spanning over a total of seven solid days of eating yet only one meal that didn’t hit the mark is a pretty good innings!

Halia
Ginger Garden at the Singapore Botanic Gardens, 1 Cluny Rd, Singapore 259569 | +65 6476 6711 | http://www.thehalia.com/
 
Price:                     $$$$      
Food:                    3/10 (lack of fresh ingredients, over-priced, no flavour)
Service:                2/5 (very slow and unresponsive)
Ambience:          3/5 (dirty glass widows and poorly functioning air conditioning)
Drinks:                  Unable to assess
Total:                     8/20