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Raw vanilla coconut pudding

Posted by  | Categories: Blender Recipes, Featured, Raw Food, Recipes, Vegetarian

There are many reasons why eating a raw diet can be both healthier for you, kinder to animals and help save our ailing planet but it does take a lot of commitment and time to prepare many of the dishes. Whilst I enjoy making everything from scratch I am also very time poor. I am greatly appreciative when I find more talented people out there to do the more laborious and technically challenging components of raw cooking. I was recently contacted by Chris from Raw by Chris to collaborate and create some raw dishes that are not just gluten free but also fructose friendly. She was generous enough to deliver me a bag of raw goodies containing an assortment of different raw foods; some ready to eat and others as core ingredients to utilise with my own raw food preparation. I was inspired to utilise each ingredient to its full potential and the first creation I made was this very addictive raw vanilla coconut pudding.

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Raw vanilla coconut pudding | Gluten Free | Fructose Friendly
Author: 
Recipe type: Raw Vanilla Coconut Pudding
Cuisine: Raw food, Dessert
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 ½ cups young coconut meat (approx. 4 young coconuts)
  • 1 cup of coconut water
  • 1 tablespoon of organic vanilla extract
  • Seeds scraped from ½ vanilla bean
  • Dash sea salt
  • 2 tablespoons Coconut butter from Raw by Chris
  • Maple syrup to taste (I used 3 teaspoons) ** See note below
  • Four Berries Super Food Jam from Raw by Chris for garnishing
Instructions
  1. Mix coconut meat, coconut water, vanilla extract, vanilla bean seeds, salt and coconut butter in your OmniBlend or similar high-speed blender and blend until smooth. Add maple syrup (or agave) to taste.
  2. Serve with Four berries Super food jam or fresh berries.
Notes
** whilst maple syrup is not strictly raw is it fructose friendly and is often included in raw food dishes. To be strictly raw you can replace with agave however this is high in fructose)
 
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Disclaimer: I received free samples of Coconut Butter and Four Berries Super Food Jam from Raw by Chris. The fact some of the ingredients were free in no way affected how delicious it was! This recipe was adapted from the book Living Raw Food by Sarma Melngailis (2009) 
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Raw Baskets by Raw by Chris | Gluten free & Fructose Friendly Raw Food

Posted by  | Categories: Desserts, Featured, Perth, Raw Food, Recipes, Vegetarian
Disclaimer: I received the Raw Basket from Raw by Chris as a gift at no charge. 

Many of you may have twigged on that I’m a fan of raw food. Whilst I do not eat strictly raw I am always looking for ways to incorporate it more into my weekly diet at home. I am inspired by those take both veganism and raw food more seriously. Recently when I was out for breakfast at Harvest Espresso I tried a raw macaron made by Raw by Chris and fell in love on the spot.

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A sugar free, dairy free, raw, living macaron! After devouring it eagerly I was prompted to contact Chris directly. I was interested to see if she wanted an help to formulate some fructose friendly raw sweets. Most raw food desserts are sweetened naturally with dried fruits which is a big no-no for us fructose malabsorbers. Imagine how happy I was not only was she enthusiastic about the concept, she also wanted me to be her guinea pig…..receive free raw food samples that are both gluten free and fructose friendly? How could I refuse such an offer?

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Raw by Chris offer “Raw baskets” for purchase filled with a number of raw food goodies and delivered straight to your front door. The baskets cost $60. My basket of fructose friendly goodies contained the following:

● Coconut vanilla chia pudding with seasonal fresh fruit

● Dessert FM friendly cheesecake

● Four berries superfood jam

● Coconut butter

● Raw vegetable stock powder

● Bread crisps

● Marinated mushroom spread

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Coconut vanilla chia pudding with seasonal fresh fruit

I started eating my way through the ready-made food first before thinking more creatively how to devour the rest. The coconut vanilla chia pudding was a huge serve with enough in there for two greedy people or more modest servings for 3-4. Buried in the pudding were large chunks of fructose friendly fruits including orange and tart raspberries. There were subtle hints of spices and a gentle, natural tasting sweetness without being bland or flavourless. It was very filling.

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Raw cheesecake

The dessert was a fructose friendly raw cheesecake of which I had already been a tester for an earlier prototype. Incredibly it had an almost cheesy taste to it despite it being totally vegan. The berry cheese layer was thick and smooth with the pistachio nutty layer and textured coconut giving some alternate textures without overpowering the luscious cheesy taste.

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Four berries superfood jam, Coconut butter, raw vegetable stock & marinated mushroom spread

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Raw bread crisps

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I liked how there was a combination of dishes that are ready to eat in addition to items that encourage you to create your own masterpieces in the kitchen. The marinated mushroom spread was good enough to eat on its own but I resisted and smeared it generously onto the raw bread crisps. Paired with some fresh tomato, avocado, basil from the garden and a dash of sea salt these tasty snacks were snuffled up at record speed.

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Raw vegetable stock powder

Before flying out for our holiday to Vietnam, I was dreaming of coconuts so the night before we flew out I made us different type of raw vanilla coconut pudding without using chia. I used the Raw by Chris Coconut Butter in addition to the Four Berries Superfood Jam which was made from a mix of strawberries, blueberries, raspberries, goji berries, chia seeds, banana and spices.

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Four berries superfood jam

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Raw vanilla coconut pudding

You can find the easy recipe for my raw vanilla coconut pudding here. Its gluten free, dairy free and fructose friendly. And it’s delicious.

Whilst I understand my opinion is a little biased as I’m already a fan of Chris’s work, I love how her raw bundle of goodies included a variety of sweet and savoury things, in addition to some useful items you can use in your own food preparations. The bundle makes a great gift but in all honesty if I get one again it won’t make it back out of my kitchen!

Disclaimer: I received the Raw Basket from Raw by Chris for free. Despite all these raw delights costing me nothing I would happily have paid for them and look forward to checking out another different round of treats from Raw by Chris in the future. See her website for more or head over to her beautiful blog Tales of a Kitchen

Sweet Treat Smoothie & Holiday Medley with Raw Sweet Potato Mash

Posted by  | Categories: Blender Recipes, Featured, Paleo, Raw Food, Recipes, Vegetarian

It has been six weeks and our Raw Food Meatless Monday comes to an end. It has been a fabulous learning experience for me as I had previously had no experience with preparing raw food. Whilst I realise to get more variety I need to take it further and get the right equipment like a dehydrator for example, I think I have dabbled enough in it to gain some basic understanding and appreciation.  Whilst I cannot say I would be keen to go to an all raw diet, we will still continue to eat some raw food dishes beyond the conclusion of this challenge.  Adapting some of the recipes to suit my fructose malabsorption has been interesting as banned ingredients like dried fruits are frequently used ingredients. Nevertheless I will continue to enjoy learning more about this more natural way of eating and hope I haven’t bored my dear readers with six weeks of it in a row!

Sweet Treat Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup plain or unsweetened vanilla almond milk
  • 2 cups organic baby spinach
  • 1 frozen banana
  • ½ cup frozen blueberries
  • 1 T raw cacao powder
  • 1 T mesquite powder
  • ½ tsp vanilla extract
Instructions
  1. Place all ingredients into the blender and blend on high for one minute or until smooth. Drink immediately.

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Holiday Medley with Raw Sweet Potato Mash
Author: 
Recipe type: Dinner
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Holiday Medley
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons dried herbs
  • ½ teaspoon salt
  • black pepper to taste
  • 1 cup walnuts
  • 2 large stalks celery (diced)
  • 2 medium carrots (diced)
  • ¾ cup chopped parsley (about ½ bunch)
Sweet Potato Mash
  • 2 medium carrots
  • ¾ cup water
  • ½ cup cashew
  • 1 tablespoon coconut oil
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 medium sweet potato
Instructions
Holiday Medley
  1. In a large bowl, whisk together the olive oil, garlic, seasoning, salt and pepper. Place the walnuts in a food processor and process until finely ground. Scrape into the bowl with oil and spices. Add celery, carrots and parsley to the mixture.
Sweet Potato Mash
  1. In a high speed blender, combine the water, cashews, coconut oil, cumin and salt. Blend until very smooth. Add the sweet potato and carrot and blend again until very smooth, creamy & warm

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The Boy’s review of the Sweet treat smoothie & Holiday Medley with Sweet Potato Mash:

It is a shame that the Raw Food Meatless Monday challenge is ending as I have been enjoying being surprised with a new meal and smoothie to try each week and it has been a great way to start the week.   I have been impressed by how good these raw dishes have been and can say without a doubt I am now a big fan! The Holiday Medley with Sweet Potato Mash was a pleasure to eat and tasted fantastic however I think I may have eaten more then I should have as it gave me a bit of indigestion for an hour or two afterwards.  Despite not looking overly appetising the Sweet Treat Smoothie was surprisingly delicious and was more like a desert then a drink.   Hopefully Chomp will continue experimenting with Raw food and I will get to enjoy some of her experiments again in the near future!

Here is the final list of links to the blender recipes that I have created with my OmniBlend. The concept is for each Monday to not only stick with Meatless Monday and eat only vegetarian but to take it to the next level and make it a Raw Food Meatless Monday. For the whole day we will only eat raw, vegan, gluten free, dairy free and fructose friendly.

● Tropical Green Smoothie (Week One)

● Curried Raw Butternut Pumpkin Soup (Week One)

 Pineapple Beet Smoothie (Week Two)

● Thai Chilli Coconut Zucchini Noodles (Week Two)

● Pineapple Kale Coconut Smoothie (Week Three)

● Creamy Garden Chowder (Week Three)

 Savoury Green Smoothie (Week Four)

● Fruit & Cinnamon Chia Pudding (Week Four)

 Raw Red Capsicum Soup recipe (Week Five)

● Cucumber & Zucchini Noodles with Spicy Almond Sauce (Week Five)

● Sweet Treat Smoothie (Week Six)

● Holiday Medley and Sweet Potato Mash (Week Six)

Omniblend Australia provided me with an free Omniblend V machine to use to develop these recipes. Read my review for more information. Super Foods provided me with free Organic Cacao and Organic Mesquite powder which inspired me to prepare these recipes. 

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Savoury Green Smoothie & Fruit & Cinnamon Chia Pudding

Posted by  | Categories: Blender Recipes, Featured, Paleo, Raw Food, Recipes, Vegetarian

A number of you dear readers who have been following my Raw Food Meatless Monday Man Challenge have suggested to me that I make some raw food desserts.  I wanted a raw dessert to serve us for our Monday night dinner that could actually pass off as our main meal.  It needed to be nutritious, filling and not too sweet.  To complicate my requirements furthermore, it had to comply with my fructose malabsorption (FM) restrictions. Many raw food desserts contain dried fruit which are completely off the menu for a FM so I had to delve a bit deeper for something more interesting."Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" “vegan recipes” “raw dessert” “dairy free dessert recipe” “gluten free dessert recipe” “fructose malabsorption dessert recipe” “dairy free recipe” “cashew cream” “chia pudding” “black chia” “chia berry pudding” “chia dessert”

To kick start our day, I created a savoury green smoothie which is low in calories yet full of nutrients. Unlike last week’s smoothie, this one is light on the stomach and easier to drink. For dinner I have made use of some organic chia seeds I recently received from the generous guys at Cheap Superfoods. The chia seeds are raw and unprocessed meaning that all their antioxidant and essential fatty acid content remains undamaged. The berry cinnamon chia pudding is dairy free, gluten free, raw, fructose friendly AND it tastes AMAZING!

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Savoury Green Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup water
  • 4 stalks of celery with leaves, chopped
  • 1 avocado
  • 1 medium cucumber, with skin, chopped
  • 1 lemon, peeled and seeded
  • 1 handful of parsley
  • 2 cloves of garlic
  • ¼ teaspoon Himalayan salt
Instructions
  1. Place all ingredients into the blender and blend on high for one minute or until smooth. Drink immediately.

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" “vegan recipes” “raw dessert” “dairy free dessert recipe” “gluten free dessert recipe” “fructose malabsorption dessert recipe” “dairy free recipe” “cashew cream” “chia pudding” “black chia” “chia berry pudding” “chia dessert”

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" “vegan recipes” “raw dessert” “dairy free dessert recipe” “gluten free dessert recipe” “fructose malabsorption dessert recipe” “dairy free recipe” “cashew cream” “chia pudding” “black chia” “chia berry pudding” “chia dessert”

Fruit & Cinnamon Chia Pudding
Author: 
Recipe type: Pudding
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Cashew Cream
  • 2 cups cashews, soaked overnight in the refrigerator
  • 2 cups water, filtered
Pudding
  • 1¾ cups cashew cream
  • ½ cup chia seeds
  • ¼ to ½ cup maple syrup depending on desired sweetness
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 cup strawberries, sliced
  • 1 cup blueberries
Instructions
  1. Drain and rinse cashews.
  2. Combine with filtered water in the OmniBlend and blend until smooth.
  3. Mix together cashew cream, chia seeds, maple syrup, vanilla and cinnamon. Set aside.
  4. Slice strawberries.
  5. When chia pudding has thickened up (about 5-10 minutes) stir in sliced strawberries and blueberries.
  6. When serving sprinkle some freshly grated nutmeg on top.

 

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" “vegan recipes” “raw dessert” “dairy free dessert recipe” “gluten free dessert recipe” “fructose malabsorption dessert recipe” “dairy free recipe” “cashew cream” “chia pudding” “black chia” “chia berry pudding” “chia dessert”

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" “vegan recipes” “raw dessert” “dairy free dessert recipe” “gluten free dessert recipe” “fructose malabsorption dessert recipe” “dairy free recipe” “cashew cream” “chia pudding” “black chia” “chia berry pudding” “chia dessert”

The Boy’s review of the Savoury Green Smoothie & Fruit & Cinnamon Chia Pudding:

“When deciding to switch to a plant based diet I knew the one thing I would really miss would be Dairy and in particular cheeses and desserts.  While I am more than happy to eat more berries and other fresh fruits, I have a real weakness when it comes to Ice Cream and knew that this was the one thing that I would really miss.  When Chomp told me that she was making us a raw desert I must say I was highly sceptical but at the same time hopeful that she could come up with something that would be a reasonable substitute.
 
The delicious Fruit and Cinnamon Chia Pudding that she prepared was a pleasant surprise and made for both a great dessert alternative and a filling breakfast again the following morning.   A thoroughly enjoyable treat it is easy to see that this dish could be modified into many different alternatives simply by changing the fruits and level of sweetness. 
 
The Savoury Green Smoothie is a simple, basic smoothie that was easy to drink and tasted great.  Being so simple to make and nutritious this one has now been added to my morning breakfast routine and replaced the store bought smoothie I was previously having.”

 

Over the next coming weeks I will be publishing some blender recipes that I have created with my OmniBlend. The concept is for each Monday to not only stick with Meatless Monday and eat only vegetarian but to take it to the next level and make it a Raw Food Meatless Monday. For the whole day we will only eat raw, vegan, gluten free, dairy free and fructose friendly.

● Tropical Green Smoothie (Week One)

● Curried Raw Butternut Pumpkin Soup (Week One)

 Pineapple Beet Smoothie (Week Two)

● Thai Chilli Coconut Zucchini Noodles (Week Two)

● Pineapple Kale Coconut Smoothie (Week Three)

● Creamy Garden Chowder (Week Three)

 Savoury Green Smoothie (Week Four)

● Fruit & Cinnamon Chia Pudding (Week Four)

● Raw Red Capsicum Soup recipe (Week Five)

● Cucumber & Zucchini Noodles with Spicy Almond Sauce (Week Five)

● Sweet Treat Smoothie (Week Six)

● Holiday Medley and Sweet Potato Mash (Week Six)

 

Omniblend Australia provided me with an free Omniblend V machine to use to develop these recipes. Read my review for more information. Super Foods provided the organic chia seeds free of charge for me to use in this recipe.  

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Pineapple Beet Smoothie & Thai Style Raw Noodles

Posted by  | Categories: Blender Recipes, Paleo, Raw Food, Recipes, Vegetarian

I admit sometimes I completely underestimate my dear husband.  I thought that after the first week of our Raw Food Meatless Monday Man Challenge his enthusiasm levels would start to wane.  This is a man who used to eat a whole roast chicken in one sitting. I’m not saying that I don’t have faith in him changing his eating habits, but I didn’t think it would happen easily.

The following Monday arrived and to my astonishment he bounced out of bed all excited and ready for his next smoothie to try. He is not a morning person and seeing him with this much energy first thing in the morning was a little out of the ordinary. Knowing how much he loves his pink drinks it was logical that this would be the colour of his next smoothie to taste test.

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" "raw noodles" "zucchini noodles" "strawberry smoothie" "beet smoothie" "thai noodles"

Pineapple beet smoothie

Pineapple Beet Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ pineapple
  • ½ medium beet
  • 1 carrot
  • 1 cup strawberries
  • cup of cooled green tea
  • water, as needed
Instructions
  1. Place all ingredients into the blender and blend on high for one minute or until smooth. Drink immediately.
"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" "raw noodles" "zucchini noodles" "strawberry smoothie" "beet smoothie" "thai noodles"

Raw Thai Style Zucchini Noodles

Thai Style Raw Noodles
Author: 
Recipe type: Pasta
Cuisine: Vegetarian, Paleo, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Sauce:
  • ½ cup young coconut meat
  • 2 tbsp raw coconut butter
  • 1 red chilli
  • 2 tbsp raw peanut or almond butter
  • Coconut water as needed
  • ½ small ½ inch piece of ginger
  • 1 clove garlic
  • Sea salt to taste
  • Juice of 1 lime with ½ of zest
Pasta:
  • 4 small zucchini cut julienne or spiralised
  • 1 bell pepper, cut julienne
  • 1 medium carrot, cut julienne
  • ¼ cup finely shredded dried coconut plus more for garnishing
Instructions
  1. In a blender combine the sauce ingredients and process until smooth.
  2. In a large bowl combine the sauce with the zucchini and bell pepper and carrot and ¼ cup of coconut and toss to coat.
  3. Place on plates and sprinkle with additional coconut.
 
The Boy’s review of the Pineapple Beet smoothie and Thai Chilli Coconut Zucchini Noodles: 
 
“After a week of eating a nearly 100% vegan diet I must say I am feeling more energetic and refreshed as each day passes… who would have thought that a diet of meat and dairy would actually wear you down and make you feel worse!  I have decided to throw myself into this experiment and have been excluding meat and dairy from my diet except when it would be rude to refuse a meal someone else has already prepared. 
 
Looking forward to my smoothie this morning I was pleased to find a delicious “pink drink” of beetroot and pineapple as having grown up eating beetroot it is one of my favourite root vegetables.    Apparently beetroot is full of nitrates which have been shown to boost performance in endurance sports such as running and cycling and reduce blood pressure.   This along with its strong rich flavours certainly made it a winner for me. 
 
It was followed that night by a beautiful raw noodle dish that had me licking the bowl… it easily beat our first experience with the raw spaghetti dish at the Raw Kitchen in Fremantle and I can highly recommend this dish to everyone.  The mix of flavours from the coconut, garlic and almond made this dish simply amazing and I will now be expecting chomp to be making it regularly from now on!”

 

Over the next coming weeks I will be publishing some blender recipes that I have created with my OmniBlend. The concept is for each Monday to not only stick with Meatless Monday and eat only vegetarian but to take it to the next level and make it a Raw Food Meatless Monday. For the whole day we will only eat raw, vegan, gluten free, dairy free and fructose friendly.

● Tropical Green Smoothie (Week One)

● Curried Raw Butternut Pumpkin Soup (Week One)

 Pineapple Beet Smoothie (Week Two)

● Thai Chilli Coconut Zucchini Noodles (Week Two)

● Pineapple Kale Coconut Smoothie (Week Three)

● Creamy Garden Chowder (Week Three)

 Savoury Green Smoothie (Week Four)

● Fruit & Cinnamon Chia Pudding (Week Four)

● Raw Red Capsicum Soup recipe (Week Five)

● Cucumber & Zucchini Noodles with Spicy Almond Sauce (Week Five)

● Sweet Treat Smoothie (Week Six)

● Holiday Medley and Sweet Potato Mash (Week Six)

Omniblend Australia provided me with an free Omniblend V machine to use to develop these recipes. Read my review for more information.

Omniblend Advert 480x480

 

 

Celebrating Australia Day at The Broken Hill Hotel, Victoria Park

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

We traditionally celebrate Australia Day in our household by throwing a Triple J Hottest 100 countdown pool party. Joined by our close friends we devour lots of good food, drinks a plenty and generally end our night with a short stroll to the end of the street to view the fireworks show. In the ten years we have lived in this house we have only had one year off when I had the misfortune to be rostered on to work.

On the weekend prior to Australia Day this year it was my Hen’s day.  It was a fabulous day out in the Swan Valley which turned into a Hen’s night with many of us boogying on the dance floor of Geisha nightclub until the wee hours of the morning. I had an absolutely ball of a time and am so grateful for all that came to the various parts of the day and night to celebrate with me.

However what goes up must come down and the following day I seriously began to regret my stubborn choice of monstrously high shoes that I had spent the night dancing in. Within 24 hours the whole side of my neck swelled up and I could barely move my head without sharp pinching pain.  After a few days in a cloud of pain killers I popped my head up out of the self-induced haze and ta-da; it was Australia Day! No party for us this year!

Having such a quiet and empty house felt like a bit of a fizzer for us so in order to liven things up the Boy suggested we walk down to our local; The Broken Hill Hotel. I donned some boringly flat shoes in a moment of complete sensibility and off we set down to the pub.

We were greeted by the sounds of the DJ spinning many dance music hits that all seemed to be released in the same year; 1989. We both found this very entertaining until we both realised that although it felt like yesterday we were dancing in the clubs to these very songs, it was indeed over 20 years ago! We really are getting old!!

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "pub food" "Broken Hill Hotel, Victoria Park"  "Broken Hill HOtel" "Perth hotels" "perth pubs" "Albany Highway" "Victoria Park" "Australia Day" "Triple J" "JJJ" "Hottest 100" "Seared scallops" "apple puree" "chive vinaigrette" "chorizo"

Seared scallops, apple purée, chive vinaigrette (chorizo excluded as not gluten free)

Our waitress was very helpful in negotiating with the chef what could be done gluten and onion free. We started with the seared scallops served on a bed of apple purée. The chorizo was excluded as it couldn’t be guaranteed gluten free. With the second main ingredient of this dish omitted it did seem slightly unfinished however the scallops were adequately browned to a rich honey colour whilst maintaining their delicate softness within.

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "pub food" "Broken Hill Hotel, Victoria Park"  "Broken Hill HOtel" "Perth hotels" "perth pubs" "Albany Highway" "Victoria Park" "lemon yoghurt" "Australia Day" "Triple J" "JJJ" "Hottest 100" "Chermoula prawns" "prawns" "seafood"

Chermoula prawns

The chermoula prawns were the least enjoyable dish of the evening.  The prawns didn’t taste very fresh and lacked that exquisite crunch that I love.  After failing to taste much in the body of the prawn the Boy proceeded to suck out all the heads in a quest for something with more flavour.  This was something my family introduced him to over Christmas and he is now converted to dedicated prawn head sucker for life.

"Crisp skinned salmon" "pumpkin puree" "broccolini" "tomato vinaigrette" "fish" "seafood" &quo</a></p>



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Sayers Food, Leederville

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

Dispersed throughout my eleven year friendship with my Bestie there has been prolonged times of separation where we have lived in different cities, states and even on different continents.  In true testament to our strong connection to each other, distance has only ever served to make the heart grow fonder.  In the past when our times together were limited, our catch ups would often tend toward the excesses and we both have a number of scars and hilarious but foggy memories to remind us.

In more recent times, we are lucky enough to finally both be settled down in the same city.  No longer do we have to schedule our fun times to those infrequent occasions when our paths cross as we only live a short drive away from each other. Impromptu brunches and sleep overs can now be a regular occurrence. After an exciting morning a few weeks ago at Elixir Coffee, we made last minute plans to meet up for brunch before work.

I have had a bit of an emotional week where I have had to make some firm decisions on where I am going to draw my line in the sand with recent family issues.  These things always seem to raise their head at weddings. What they say is right: weddings really do bring out the best AND worst in people! My thoughts progressed to a little nostalgia for my Mum’s last visit to Perth where we ate and drank our way around this wonderful city.  One of our many eating stops was Sayers in Leederville, so I figured returning there may help re-live some of those happier times. Better still I would be accompanied by the one person in my life that is always guaranteed to make me laugh.

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Sayers Food, Leederville" "Sayers Food" "Leederville" "Breakfast" "Brunch" "Five Senses coffee" "Newcastle Street"

Five Senses special Sayers brew

I arrived about ten minutes prior to my Bestie so I ordered a short macchiato and sat back to soak in the atmosphere.  I became increasingly overwhelmed with indecision on the menu because everything sounded so delicious! Sayers serve their own special blend of Five Senses coffee.  It contains a mix of Brazilian and Balinese beans both sourced from fair trade plantations.  The coffee has a very smooth and creamy flavour yet still retained enough kick to wake me up out of my hazy thoughts just in time for the Bestie’s arrival.

"Slow roasted mushrooms" "crumbled feta" "poached egg" "truffle rocket" "gluten free toast" "vegetarian" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Sayers Food, Leederville" "Sayers Food" "Leederville" "Breakfast" "Brunch" "Five Senses coffee" "Newcastle Street"

Slow roasted mushrooms, crumbled feta, poached egg, truffle rocket, toasted GF bread

I ended up deciding on the slow roasted mushrooms with crumbled feta, truffled rocket and a poached egg on gluten free toast. For those who must endure the rollercoaster ride of hits and misses with gluten free bread, you will understand how exciting it is to firstly discover a venue actually has gluten free bread, but then even better still that it is good!

"Slow roasted mushrooms" "crumbled feta" "poached egg" "truffle rocket" "gluten free toast" "vegetarian" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Sayers Food, Leederville" "Sayers Food" "Leederville" "Breakfast" "Brunch" "Five Senses coffee" "Newcastle Street"

The essential goo shot!

This bread had texture resembling a freshly baked crumpet and was fluffy, light and slightly sweet.  Confronted with a mound of food, I initially decided it wise not to eat it all, especially not all the bread. However once again my stomach won the battle; good gluten free bread doesn’t come around often and I have to make the most of such moments!

"Porridge" "poached pear" "oats" "fruit" "blackberry compote" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Sayers Food, Leederville" "Sayers Food" "Leederville" "Breakfast" "Brunch" "Five Senses coffee" "Newcastle Street"

Porridge with poached pear and blackberry compote

The Bestie has been a long-time fan of her oats so it was certainly no surprise as she ordered the porridge with poached pear and blackberry compote.  It was served with a dainty little pint size milk bottle filled with fresh locally sourced milk. The small little spoon of honey gave her meal just the right level of sweetness she wanted.  She commented that the pear was poached just to the point of melting in the mouth and not a moment prior.

"Flourless chocolate cake" "chocolate" "ganache" "cream" "dessert" "cake" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Sayers Food, Leederville" "Sayers Food" "Leederville" "Breakfast" "Brunch" "Five Senses coffee" "Newcastle Street"

Flourless chocolate cake

We honestly had no room for sweets but we both just wanted to remain in our blissful states for a little longer so we ordered a piece of flourless chocolate cake to share.  We certainly were not prepared for the enormous wedge of nutty rich goodness that appeared in front of us only moments later.  It had been warmed allowing the decadent ganache to drizzle randomly down the sides onto the plate.  It was absolute heaven.  Exploding at the seams this was a day that our eyes really were bigger than our stomachs. We were unable to finish it not because it wasn’t good, but because we were too insanely full.  Better luck next time I say!

Sayers
224 Carr Place, Leederville 6007 | (08) 9227 0429 | www.sayersfood.com.au
 
Price:                     $$ (Breakfast $13-22, Lunch $17-27)
Food:                    4.5/5 (excellent gluten free bread, more than the usual breakfast items on offer)
Service:                4/5 (funky, friendly and fast)
Ambience:            3.5/5 (buzzing and busy, would have been cosier with a table inside)
Drinks:                  4.5/5 (Five Senses sure to please coffee connoisseurs)
Total:                     16.5/20

Sayers on Urbanspoon

Returning to Rochelle Adonis for High tea

Posted by  | Categories: Degustation/Fine dining, Desserts, Featured, High Tea, Restaurants

It never ceases to amaze me how welcoming and friendly the food blogging community is. Here in Perth it is no exception and friendship is made easy through sharing two passions: food and blogging.  We all immediately have something to connect over; so when Carolanne from Carol Anne’s Kitchen informed us all that she was moving to South Africa, plans for foodie farewells got well underway.

The first in our series of gatherings brought me back to the lovely Rochelle Adonis for High Tea. It has been nearly a year since I have indulged in her exquisite delights yet the experience remains relatively fresh in my memory.  The attention to detail with every single morsel is one you cannot forget easily and she is more than happy to accommodate for us gluten free people.  Additionally my ‘no onion’ request due to my fructose malabsorption posed absolutely no problems either.

"Seventh Duchess Tea" "artisan tea" Herbal tea" "Vanilla Berry" “Queen of Hearts" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

Seventh Duchess Tea: Vanilla Berry “Queen of Hearts”

Rochelle now serves the stunning Seventh Duchess Teas to accompany her High Tea.  These artisan teas are “individually sourced from the finest tea gardens“. All teas are hand-picked and are free from anything artificial. I chose the Queen of Hearts herbal tea which is an exclusive blend made just for Rochelle.  It contained lemongrass, vanilla beans, juniper, raspberry leaf, rosehips, blueberries, elderberries, pomegranate flowers and hibiscus. It was light, sweet and left no bitter after taste.

"Thai salad" "tamarind" "son-in-law quail egg" "Ashed goats cheese pannacotta" "cheese" "Poached prawns" "seafood" "cream of corn" "Beetroot salad" "Danish feta" "Fish and chips" "aged cabernet vinegar" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

Gluten free Savoury Course: Focused in background Thai salad with son-in-law quail egg

For my savoury course I received five delightful little dishes.  A refreshing Thai salad was served in a glass cup topped with a son-in-law egg or “khai luuk kheuy”. This traditional Thai dish contains deep-fried hard boiled eggs topped with a sweet and sour tamarind dressing.  In this version a cute pint-sized quail egg was used instead of the usual chicken egg. The sweet and sour taste of the tamarind was subtle enough to not be overpowering and left a clean sensation on the palate.

"Ashed goats cheese pannacotta" "cheese" "Poached prawns" "seafood" "cream of corn" "Beetroot salad" "Danish feta" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

Ashed goats cheese pannacotta (background)

The ashed goat’s cheese pannacotta was a curious liquorice colour and it was a surprise to my senses as I was expecting something with such a bold colour to have a similarly strong flavour.  Instead my palate was entertained with a soft tangy creaminess and I was left desperately wanting to lick every last portion off the spoon.  I was informed the colouring was achieved using a black bamboo charcoal powder that is flavourless and allows the goat cheese to remain its wonderful unadulterated self. Rochelle sourced this herself when in Singapore recently.

"Fish and chips" "aged cabernet vinegar" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

Fish and chips with aged cabernet vinegar

“Fish and chips” were served as a perfectly shaped ball of wafer thin potato chips encasing a soft flaky portion of fish in the centre.  It was like a savoury truffle! It was accompanied by aged balsamic vinegar made from an 8 year old Spanish cabernet called Forvm. This vinegar had a gentle berry-like flavour and you could easily smell the oak.

"Ashed goats cheese pannacotta" "cheese" "Poached prawns" "seafood" "cream of corn" "Beetroot salad" "Danish feta" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

Poached prawns with cream of corn and Beetroot salad with Danish feta

My remaining two dishes were poached prawns with cream of corn and a beetroot salad with Danish feta. The prawns had a distinct crunch to them to signify freshness and the cream corn was very mild in flavour so as not to take anything away from my enjoyment of the prawns themselves.  The beetroot salad was a little fibrous for my liking so the creaminess of the Danish fetta was a welcomed addition.

"Palate cleanser" "sorbet" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

Palate cleanser

To cleanse our palates we were given some lemon sorbet served on a cute little paddlepop.  It had a perfect balance of acidity and sweetness refreshing us all ready for our dessert courses.

"Berry sundae" "raspberry dressing" "Apple cloud" "cider icecream" "pink lady" "apple gel" "Corn curd" "meringue" "caramel popcorn" "eton mess" "Milk chocolate" "milk sorbet" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

Gluten free dessert course

My gluten free dessert course was so pretty I didn’t quite know where to start.  Everything looked so adorable and almost too good to eat.  Don’t worry, that feeling didn’t last long and after a little photo-shoot my little gluten free beauties didn’t hang around for much longer!

"Berry sundae" "raspberry dressing" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

Berry sundae with raspberry dressing

The raspberry and coconut cake sundae was topped with crunchy corn crumbles and a tart raspberry dressing.  The ice cream was buttery soft and just at the point that it melted on contact with my tongue.

"Milk chocolate" "milk sorbet" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

Milk chocolate namelaka with milk sorbet

Namelaka is a Japanese term for “creamy texture” and this technique is commonly used in the Valrhona chocolate kitchens. Rochelle has been a big fan of Valrhona chocolate for many years and once you have tasted their chocolate you will understand why.  The soft ganache-like milk chocolate namelaka was smeared elegantly and topped with a delicate scoop of milk sorbet.  I thanked my lucky stars that I can eat dairy as this was the epitome of dairy milk goodness.

"Berry sundae" "raspberry dressing" "Apple cloud" "cider icecream" "pink lady" "apple gel" "Corn curd" "meringue" "caramel popcorn" "eton mess" "Milk chocolate" "milk sorbet" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

In the foreground: Apple cloud with cider ice cream and pink lady apple gel

The apple cloud with cider ice cream and pink lady apple gel delved a little into banned territory for my fructose malabsorption. I figured that surely there would be enough glucose in all these treats to counteract any fructose. The fragrant apple flavours were so gentle yet long lasting.

"Berry sundae" "raspberry dressing" "Apple cloud" "cider icecream" "pink lady" "apple gel" "Corn curd" "meringue" "caramel popcorn" "eton mess" "Milk chocolate" "milk sorbet" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

Milk chocolate namelaka with milk sorbet (left) and Corn curd in a meringue shell and caramel popcorn (right)

The pièce de résistance of my collection of goodies was Rochelle’s take on Eton mess.  A crisp meringue shell dressed with caramel popcorn and one of the freshest blueberries around was filled with a dulcet gooey corn curd with a hint of lemony goodness.  The standard non-gluten free course missed out on this darling and I’m sure I saw the glint of food envy in a few of the girl’s eyes! That’s not to say I wasn’t suffering from envy right back at their gorgeous churros and walnut baklava with orange blossom buttercream!

"Corn curd" "meringue shell" "caramel popcorn" "eton mess" "blueberry" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

Ooh-la-laa!

Yes, a year later Rochelle has done it again. I have suitably been wowed by her awesomeness and am desperate to return for a dessert degustation.  After hearing a mouth-watering description from some of my companions over High Tea, I realise that I probably should wait until after the wedding for such calorific indulgence.  Another thing to look forward to in my married life!

"Berry sundae" "raspberry dressing" "Apple cloud" "cider icecream" "pink lady" "apple gel" "orange blossom buttercream" "walnut baklava" "churros" "chocolate caramel sauce" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Rochelle Adonis" "High Tea" "Desserts" "Fine dining" "Degustation" "Northbridge" "Brisbane street"

The standard non-gluten free dessert course

Rochelle Adonis
193 Brisbane St, Northbridge, 6003 | (08) 9227 0007 |  www.rochelleadonis.com
 
Price:                     $$$ (High tea $45 for two courses and a palate cleanser, two pots of tea or coffee)
Food:                     5/5 (honestly this IS perfection)
Service:                 4/5 (although Rochelle admitted herself she has taken some time to warm to food bloggers,
                                        she was very open friendly and courteous)
Ambience:             4/5 (bright, light and airy)
Drinks:                   4.5/5 (7th Duchess Teas are divine, we also BYO-ed French Champagne)
Total:                     18.5/20

 Rochelle Adonis on Urbanspoon

Planning our Wedding Invitations at Elixir Coffee, Nedlands

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

I like to be organised.  Being surrounded by a world of order gives me a great feeling of peace and tranquillity.  To avoid any confusion or lack of clarity for our wedding guests I ensured to keep them well-informed. Save the Date Cards were mailed out a year in advance and the Boy and I designed a detailed wedding website that is packed full of information about Phuket, Kamala and our chosen resort Andara.

This is not to say that a formal wedding invitation will be overlooked. In a similar vein to my early wedding dress shopping days, I found out that I know very little about such matters and was relieved to be invited to a Wedding Upmarket Expo by my friend Tara.  Tara is an expert in all things wedding and quickly steered me on the right track helping me obtain the beginning of a vision of what I would like. We came upon a stall for Annie P Paperie. I have driven past their store in Nedlands numerous times and was always curious as to their individual style.  We flipped through a few of their portfolios and my curiosity heightened to keen interest.

I made plans to meet the Bestie out at Elixir Coffee one Monday morning to fuel our creativity with caffeine before heading to Annie P’s to start the exciting process of invitation design. Elixir Coffee call themselves coffee specialists and they certainly do take their coffee very seriously.  They source single origin unroasted beans direct from traders to promote fair trade and to ensure they only buy beans that are in season and fresh. All beans are roasted on site at Elixir.

"El Salvador coffee" "Finca La Fany" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Elixir Coffee, Nedlands" "Elixir Coffee Specialists" "Elixir Coffee" "Nedlands" "fair trade coffee" "Annie P Paperie" "wedding invitation" "wedding" "breakfast" "cake"

El Salvador coffee “Finca La Fany” (left) and the house blend

I chose the El Salvador coffee “Finca La Fany” served as my usual short macchiato; it was quite sweet and nearly honey-like in flavour with hints of citrus.  The Bestie chose one of the house blends which consisted of three beans:  El Salvador “Talapo”, El Salvador “Miravalle” and Guatemala “Santa Clara Antigua” which she had served as her usual latte.  We ended up both going back for seconds.  And thirds. No wonder I felt so hyped for the rest of the day!

"Pollastrami sardines" "gluten free toast" "Abhi" "fennel" "caper" "fish" "sardines" "seafood" "fried egg" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Elixir Coffee, Nedlands" "Elixir Coffee Specialists" "Elixir Coffee" "Nedlands" "fair trade coffee" "Annie P Paperie" "wedding invitation" "wedding" "breakfast" "cake"

Pollastrini sardines on gluten free toast with added fried egg

For a bite to eat I ordered the Pollastrini sardines on toast. It was served with some fresh fennel, capers, tomato and parsley.  I requested a fried egg on top which I was told I could have “only this once”.  I figured they must get very busy and don’t do any menu alterations normally. Pollastrini sardines are not like your standard supermarket variety.  They may cost $7 a can at Scutti our local green grocers, but you definitely get what you pay for.  There is no overpowering fishy odour and the meat is chunky.  Cantina 663 often has them on their menu. The thinly sliced fennel was wonderfully crunchy and the addition of the egg gave some gooeyness to tie it all together.

"Granola clusters" "berries" "yoghurt" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Elixir Coffee, Nedlands" "Elixir Coffee Specialists" "Elixir Coffee" "Nedlands" "fair trade coffee" "Annie P Paperie" "wedding invitation" "wedding" "breakfast" "cake"

Granola clusters

The Bestie chose the house made granola clusters with berries and yoghurt.  Initially she was a little disappointed in the small number of clusters however once she started eating she could not stop raving about how fabulous it was.  She was amazed at the juicy bursts of tart flavour and was thankful the only sweetness was natural.

"Soursop tea" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Elixir Coffee, Nedlands" "Elixir Coffee Specialists" "Elixir Coffee" "Nedlands" "fair trade coffee" "Annie P Paperie" "wedding invitation" "wedding" "breakfast" "cake"

Soursop tea and cake

At this point we had overdosed on coffee and needed something a little more refreshing to the palate before we headed over to Annie P’s.  The Bestie chose a pot of soursop tea for us to share with a slice of flourless orange cake.  The tea wasn’t sour at all and had a tropical fruit flavour a bit like a combination of pineapple and pear. It was immensely revitalising and just what we needed.  The flourless orange cake was fairly standard; reliably delicious but certainly nothing out of the ordinary.

"Flourless orange cake" "dessert" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Elixir Coffee, Nedlands" "Elixir Coffee Specialists" "Elixir Coffee" "Nedlands" "fair trade coffee" "Annie P Paperie" "wedding invitation" "wedding" "breakfast" "cake"

Flourless orange cake

Excited albeit a tad jittery we left with full tummies guided by Google maps in the direction of the Paperie.  It was a gorgeously balmy day and so we both decided to walk but after about 15 minutes of walking I started to get the feeling we were heading in the wrong direction.  I couldn’t understand how Google could be wrong.  Google couldn’t be wrong could they?!

After a few more minutes as we walked past each landmark my feeling grew much stronger until we eventually agreed we were on the wrong track.  By this point in time we were running extremely late for our appointment with the graphic designer so we turned around and sprinted for the car! No more walking in the sunshine! Hot and sweaty we both piled into our cars and I plugged the address into my Tom Tom which confirmed my suspicions that Google was totally wrong! A quick few minutes hurtling through the back streets of Nedlands and we arrived all flustered but pumped for action!

Elixir Coffee
45a/145 Stirling Highway, Nedlands 6009 | (08) 9389 9333 | www.elixircoffeespecialists.com
 
Price:                     $ Under $15 /meal, cash only, free WIFI               
Food:                    3/5 (small selection of dishes, gluten free bread available)
Service:                3/5 (quick and efficient but don’t ask for alterations!)
Ambience:           3/5 (alfresco, café or living room style areas to choose from)
Drinks:                   5/5 (the coffee is out of this world – I will be back if anything just for the coffee)
Total:                     14/20

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