Despite knowing that the menu at Ace Pizza is devoid of gluten free pizza options, this has been a venue that has remained on my wish list for some time. Don’t be fooled by their name, whilst I’m told Ace’s pizzas are far from shabby it’s their share plates that I was keen to try. Being paid monthly means when we hit the end of the month we are scratching for a cheap place to eat out without compromising on our needs for quality or flavour. I was hoping Ace Pizza would fulfil this basic need.
Dishes are certainly cheap, reasonably sized and served with lickity split, no fuss speed. Perhaps too much so as within about ten minutes of placing our order all of our dishes had made their way to our table. There were a number of gluten free and vegetarian options to suit both our needs however as is often the case, we ordered far too much food.
The grilled corn was a refreshing way to start with each of the juicy cobs lavishly drizzled in thick chilli mayo and balsamic.
The beet salad came with crunchy walnuts and dollops of whipped salted ricotta. The ricotta had the texture of soft serve giving a great play in textures with the remaining ingredients.
I was in a rare mood for a morsel of red meat and ordered the chop chop beef without the bread. There was sadly no gluten free replacement for the bread which would have been a nice touch. I confess that after having eaten the steak tartare a bunch of times at Rockpool I am yet to find a match of that calibre elsewhere in Perth. Whilst Ace’s chop chop beef was enjoyable it lacked the smooth finesse and fresh aftertaste of Perry’s signature version. I reminded myself that it was also half the price.
The squid was my favourite dish of the evening with the surprising element of super crunchy deep fried chickpeas mixed with rings of squid all drizzled in generous lashings of chilli aioli. I love it when you don’t have to ask for more aioli! The Boy and I have a bad habit of eating quickly and before we gave our stomachs a chance to register what we had already eaten, we jumped ahead to ordering another dish; the crispy potatoes with Nduja mayo.
Nduja is a spicy spreadable type of Italian pork sausage typically made using the shoulder, belly and jowls along with the stomach lining (tripe). I wasn’t sure how this would work in a mayo. Basically it turns the mayo into some sort of strange meat sauce. The Boy was horrified at the mere sound of this yet once the dish was brought to our table he couldn’t resist a taste. The spuds were perfectly crispy with soft velvety centres and the “meat sauce” was in no way overwhelming. I decided I was certain there would be no room for any more food after this.
Exploding at the seams we paid our super cheap bill and with some spare change in our pockets we agreed to waddle up the street to Enrique’s School for to Bullfighting for a night cap. On Sundays, Enrique’s serves their signature sangria for $5 per person – a total bargain. It is served with a cute little jar of sherbet for an added element of zing.
After a round of drinks I became aware that I did indeed have a teeny bit more room to end our night of cheap gluttony. Neither of us could agree on whether we ordered sweet or savoury so to avoid a squabble we ordered one of each. The Boy’s choice was a hard goats cheese; Queso de cabra Pedro Ximenez. This is a smooth semi-soft cheese that is bathed in Pedro Ximenez wine for four months. It was quite a dense almost elastic cheese with a slightly sweet flavour.
My choice was the gluten free dessert option. Hardly surprising really, I mean, shouldn’t I make use of that second stomach of mine? 😉 The gluten free dessert option was a Pannacotta served with honeycomb, salted caramel ice cream and chocolate soil. I was initially confused by our first waiter who told me that the chocolate soil wasn’t gluten free. Thus when it was served to us with the soil I humbly asked for it to be sent back to the kitchen. I hate being a pain in restaurants but it’s not like I can just eat around the gluten on the plate!
Returning from the kitchen our second waiter had double checked with the chef and thankfully assured me that the whole dish was actually gluten free. I nervously ate it hopeful that I was given the right advice, whilst grateful that I could eat it as it was the bomb! I had absolutely no ill effect that evening and have since contacted management who confirmed that this is correct, the dish is completely gluten free. Bit of a mix up but it was all good in the end.
Ace and Enrique’s are both affordable places to hit up for a decent meal when you’re on a bit of a budget but want more than just fast food. The music is pumped up loud, the lights are dimmed and the service is quick and friendly.Chompchomp dined at Ace and Enrique on her meagre end of month budget with an equal contribution from the Boy. Ace Pizza 448 Beaufort Street, Highgate WA 6003 | 0499 448 000 | www.acepizza.com.au Price $$ Share plates $6-32, Pizzas $15-26 (no GF pizza available)
Enrique’s School for to Bullfighting 484 Beaufort Street, Highgate WA 6003 | 0438 248 414 | Facebook
There has been much buzz around the recent opening of the new restaurant St Michael 6003 in Highgate. Scott O’Sullivan from Red Cabbage and Todd Stuart from Petite Mort have paired together to open this suave new joint located in Jackson’s old digs on Beaufort Street. Former Red Cabbage sous chef Adam Sayles has taken the reins to produce something intriguingly refined, modern and creative. This individuality has not gone unnoticed by high-profile foodies with St Michael recently starring in the weekly Hot Plates feature on the Gourmet Traveller website.
Last year for the Mushroom Mania campaign, one of my sponsored meals was a mushroom degustation at Red Cabbage and this year I was hopeful that their brand new sister restaurant would be willing to do something similar. I was very appreciative that Chef Adam was happy to come on board and create a couple of mushroom dishes for us to enjoy.
St Michael offers small share plates in addition to a more elaborate seven course tasting menu. After gazing slowly over their menu I turned to the Boy to see what he wanted eat for the evening; did he want to share a few dishes or would he prefer to go the whole hog and order the dego?
Without hesitating he replied “Well, the dego of course!” I love that we are so like-minded with our food obsessions! A match made in heaven <3
We started off with the salt and vinegar crackers which had been made so fresh that they still crackled and popped loudly as they sat on our table. Made from pork skin they bubbled on my tongue like prawn crackers creating that deliciously tingling sensation. So much fun.
Our starting course consisted of thin slices of house made corn beef prepared using 300 day grain fed Ranger Valley beef flank. The corn beef accompanied some air dried bresaola and fermented vegetables.
This dish left a surprisingly light, cleansing feeling on the palate and was an uplifting way to start a degustation. The beef had luscious marbling giving it a melt in the mouth, buttery texture.
Our next dish starred our hero ingredient; the mushroom. Tender soft Manjimup marron pieces were charred lightly and plated like a magical garden with pickled white shimeji mushrooms along with delicately peppery turnips and nasturtium flowers.
I had just enough time to grab a quick capture of this gorgeous dish before our waiter gently poured a flavoursome shiitake dashi made with mirin and organic gluten free tamari.
The dashi added a rich layer of unami that harmonised and enhanced the flavours of the marron and mushrooms elegantly. I could feel the nourishing warmth radiating right through me to the tips of my fingers. For a brief moment there was silence across the table as the Boy and I slurped up every last millilitre of the Japanese broth.
The quail breast was pressed between thin slices of Serrano ham and served lightly charred with honey roasted carrots and carrot purée. The quail had a lovely silken velvety texture, I have never eaten quail that delicately tender before.
My final main course was the lamb shoulder made using locally sourced WA lamb from Karagullen. This dish also featured our hero ingredient for the evening containing plump, meaty oyster mushrooms nestled in with dollops of goats curd.
To top it all off my dish was garnished with generous shavings of fresh Manjimup truffle. Truffle mania dies hard with this girl, and I couldn’t hold back my squeals of delight.
The cheese course was served with similar style and flair to those we have enjoyed at Red Cabbage. Forget about your standard cheese platter with wedges of cheese, crackers and quince. This dish was as interesting as its predecessors. Creamy chunks of Cashel blue cheese accompanied some pear sorbet, roast celeriac and white chocolate ganache. The dish was garnished with salted walnuts and cubes of compressed pear.
Our dessert was simply titled “yoghurt sorbet” and was quite the exquisite surprise, totally addictive and texturally satisfying. Amid the single scoop of lightly tangy sorbet were multiple droplets of fruit and herbs frozen in liquid nitrogen. As soon as each particle hit my mouth they would start to dissolve giving me alternate bursts of vibrant flavour including strawberry, pear, peach, orange, mango, passionfruit, parsley, mint and basil. It was mind-blowing.
This dessert excited me so much that I wasn’t ready for our meal to end but alas we had already eaten out way through our seven courses. I sheepishly asked our waiter if I could possibly have another round of something sweet. Maybe some petit fours to go with my tea?
He happily obliged and we were given a bowl of curious asymmetrical blocks of peanut butter, salted caramel and chocolate. They were also frozen in liquid nitrogen and looked like they would be hard to bite into as they were still covered in an icy mist. Looks can be deceiving and with each bite, I discovered the inside of these chunks still remained wondrously soft and velvety.
There is no doubt I will be returning to St Michael as they offer something quite different to their surrounding competitors. They allow diners to enjoy a touch of high end fine dining without having to commit to a whole degustation or experience the formality and pomp.Mushroom Mania campaign. Chompchomp has been delighted to be part of this campaign for three years running as she is a huge advocate for all things mushroom. She would also like to thank all the team from St Michael for coming on board with creating a mushroom themed degustation. St Michael 6003 483 Beaufort Street, Highgate WA 6003 | (08) 9328 1177 | Facebook Price: Small bites $8-18, Mains $15-30, 7 course tasting menu $89
For many years The Brisbane Hotel was one of our regular Sunday Session drinking holes. However in recent years our careers, families and a hint of maturity have replaced these fun-filled afternoons making them less and less frequent. Furthermore since becoming a food blogger, I find myself searching out new venues to visit rather than returning to our tried and tested favourites. Consequently, I confess I haven’t eaten at the Brisbane for well over a year, maybe longer. Last week I received an invitation to come along to their wintertime Tuesday “Roast and Red” night.
Tuesday isn’t exactly a night that I would expect to see people out and about yet the Brisbane was alive with activity with customers drinking at the bar as well as those dining in. We were shown to our table and I was offered the “dietary requirements menu”. This wasn’t just the normal menu with scribbles and lines drawn across it but rather a specifically printed menu filled with gluten free and vegetarian options. This was a quick and easy way to impress me as there were loads of options on there including gluten free pizzas.
The Brisbane’s Roast and Red special runs every Tuesday night throughout winter offering a full traditional styled roast served with a glass of their house-label Shiraz for the measly price of $25. They are more than happy to prepare separate gluten free roasts provided they receive advance notice on booking. We were warned by our waiter that the roast is a big serve however as per usual we didn’t heed this advice and ordered ourselves a couple of gluten free starters first.
Gazing at the menu I was a little distracted by all the tasty gluten free pizzas and we nearly ordered one for our starter before my logic kicked in. It dawned on me that eating a whole pizza PLUS a roast PLUS dessert MAY just prove a teeny bit too much food for us. Maybe. We opted for the tasting plate and the special of the day instead.
The tasting plate was a decent size with all items gluten free. The chorizo was mouth-wateringly juicy and burst with flavour on each bite. The mixed olives bowl had a pleasing range of soft and firm, green and black which suited the Boy and my differing preferences.
The polenta chips were my favourite part of the plate crunching satisfyingly with each Chomp to expose the piping hot, soft centre. As we ate our way through them I thought to myself that I would have preferred it if there were a few more chips on our plate but by the time we had finished our meal I was actually thankful there wasn’t as I was super full.
Our second starter was one of the daily specials; seared scallops with crispy pancetta on a bed of cauliflower purée. Scallops and pancetta has always been a combination of flavours rocks my world; creamy soft sweetness with salty smokiness is close to being in heaven in my humble opinion. The scallops were lightly browned to a pale caramel colour yet remained silky on the inside like pillows of angelic deliciousness.
Our waiter was mindful not to pump out our food too quickly and gave us the perfect amount of time to rest between courses before bringing out the star of the show; the roast. Having already given advance notice for my gluten free version, my chook had been stuffed with lemon and herbs instead of stuffing and was roasted separately from the rest of the birds to ensure no cross contamination.
My gluten free gravy was made using the juices from my chook and arrowroot flour to thicken. The cheese sauce was omitted as there was no gluten free replacement however I didn’t even notice it missing. The chicken was tender and brimming with moisture, flaking off the bone easily. I admit that for $25 in a funky venue with attentive service, this was a meal hard to match in value around Perth.
I was close to being well and truly stuffed. Layers of polenta, chorizo, scallops, half a chicken and a man-sized serving of roast vegetables all sat in my distended stomach fighting to make their way through my digestive tract. Thankfully I am one of the many who are blessed with a second stomach; the dessert stomach. And in these times it is a worthy anomaly to have.
As I gazed over the dessert menu I was astonished to see that everything on there was gluten free. I actually had to double check with our waiter to ensure this was correct. Indeed it was! I could theoretically have ALL the desserts. I paused briefly to consider whether this was possible before the Boy read my mind and promptly said “No!”
We settled on the chocolate nemesis with stewed rhubarb and raspberry gelato. I reasoned that the raspberry gelato was to keep the Boy happy but in all honesty I was haggling for chocolate. Our dessert came out looking much more ladylike than my previous chocolate nemesis experience at the Rose and Crown where it looked more like a miniature replica of the ominous Mount Doom. Whilst the nemesis was very rich and dark, for a hard core chocolate lover such as myself it was the ideal way to end such a hearty feast.
A big thank you to all the staff at the Brisbane that looked after us for the evening, we couldn’t fault your service and friendliness. And an even bigger thank you for being such a gluten free friendly venue.
Chompchomp was an invited guest of The Brisbane hotel however her views are her entirely own and she was not obliged to write a favourable blog post in exchange for a feed. She is already planning on how she will be able to return as a paying customer so she can eat one of their gluten free pizzas PLUS a roast on the same night. It can be done. It’s all about the stretchy pants. The Brisbane Hotel 292 Beaufort Street, Highgate WA 6003 | (08) 9227 2300 | www.thebrisbanehotel.com.au $$$ Entrées $9-23, Pizza $19-22 (GF bases available for +$4), Mains ($25-39), Roast and Red Tuesday nights only, $25 including a glass of house Shiraz. Bookings are highly recommended. Call in advance if you want your roast to be gluten free and they will ensure it is cooked separately.
After nearly sixteen years of togetherness, the Boy and I still manage to find ways to surprise each other. Gestures of love can be as small as grabbing an unrequested favourite snack at the local deli right through to spontaneous bouquets of flowers, presents and most excitingly degustations! The Boy has always claimed to not be a dessert person however over recent months I realise this is not actually the case. He certainly doesn’t like your more traditional stodgy cakes and puddings but he is more than happy to fight me spoon for spoon for something fancier and somewhat de-constructed.
For Valentine’s Day this year I thought I would take a punt and secretly book us a table at Rochelle Adonis for their sensuous aphrodisiac laced dessert degustation. Having already blogged about Rochelle Adonis several times, I didn’t want to ruin the mood of our romantic evening with a series of photo shoots and although I brought my camera with me I didn’t really take my photography seriously. Our evening turned out to be such a beautiful experience that despite the poor quality of my images I am happy to swallow my pride and share it with you. You may notice that the quality of photos deteriorates further more as the night goes on and my attention gets dragged away.
Every course was careful created to enhance the love in the air using ingredients designed to tantalise the senses. We had our own private table out in the courtyard surrounded by fairy lights and scented candles. It felt like we were in our own little world and let all our cares and worries of the week wash away as we soaked up the romantic atmosphere.
Our first course started off with glasses of Mumm champagne paired with spoons of dreamy coloured spheres. Each sphere was flavoured differently and burst in the mouth to reveal three flavours; strawberry and slow gin, mango and triple sec, and clove, honey apple and whisky.
It felt like a boozy version of bubble tea which many of you know I absolutely love. In fact any food or drink that involves little burstable spheres excites me!
The second component to this course was hidden in two bright red envelopes. Inside each envelope was a square of paper thin Rochelle Adonis nougat and a pen with edible ink.
We wrote little love notes to each other and exchanged before eating them. The nougat was softly flavoured with clove and nutmeg.
As the sun set, we were left with only the flickering light of the candles and soft glow of the fairy lights so we inched our chairs closer together ready for the next course. It was titled “Orange flower honey, peach and almond”. As pretty as I would always expect from this team, this dish contained a soft crumbled base of malted almond crumbs, poached peach slivers, honey, cinnamon and ginger. It was finished with a smooth peach and cognac gel and garnished with shards of peach meringue.
The third course was one of my favourites; lovingtons. It was no problem for the chef to convert this gorgeousness to be gluten free and I was thankful for their efforts. A lovable heart-shaped lamington played centre stage for this dish and it was filled with yuzu curd and dipped in raspberry gel. It lay innocently on a raspberry “cloud” that contained a surprise of lychee parfait inside it. Mango puree and mandarin snow added sweet and citrusy notes to the dish. It was garnished with blueberries, lychee and raspberries. This had a serious wow factor!
To break the dessert degustation into two, our next course was a savoury course; cheese. Well cheese IS part of a proper dessert isn’t it? This was the only course that the gluten free option looked any different from the Boy’s. For everything else the chef managed to make our dishes appear the same. There was no missing out for me on this dego! The Boy received Fourme d’Ambert filled cannoli with a fig and salsa verd, whipped triple cream goats cheese infused with caraway and porcini with a beetroot sponge, and his favourite a gruyere stuffed zucchini flower.
The highlight of my gluten free cheese course was humbly described by our waitress as a gruyere cheese toasty. It was a small, wafer thin rectangle of gluten free bread topped with cheese that in all honesty initially made me think … “Really?”
That was until I bit into it.
How could something so thin and little still contain all the vital aspects of texture and flavour of a perfect cheese toasty? The outside was crunchy crisp, the inside oozed gooey, cheesy goodness and there was enough flavour to knock my socks off.
There were two other components on my cheese course. Creamy blobs of Cashel blue contrasted wondrously with the sweetness of fresh figs and salsa verd. The Lingot triple cream goats cheese was served deconstructed with gluten free quinoa croutons and golden baby beets.
To move our palates back to the realm of sweets we were provided with one of Rochelle’s signature styled sorbets. Everywhere we go recently we have been drinking Pimm’s cocktails laced with fresh fruit and it was a lovely coincidence to see it feature in the sorbet.
Perfectly light and nearly fizzy, the sorbet was made with strawberry and orange and coated with borage snow. Cleansed and refreshed we were ready for more dessert!
While waiting for our next course we couldn’t help ourselves from opening our salted caramels and devouring them. Unlike a lot of chewy hard caramels these were buttery soft and dissolved in the mouth. They were a perfect match with the Stella Bella Pink Muscat I had sneakily stashed in my handbag in case we drank our way through the provided champagne.
Our pre-dessert was made from blood plums, apricot and rosemary. A tart strap of blood plum “leather” and compote was paired with a creamy rosemary white chocolate mousse, green apple gel and apricot “fluff”. It was a gentle transition to take us to the last but not least course.
As our final dish arrived I was amazed that despite enjoying six courses of dessert, I was left just as satisfied as if it were a “normal” degustation. Each plate had brought with it a mini-journey for the senses and I was excited to see how it all would end. Regrettably for you dear readers, my mind was taken far away from focusing on obtaining you some beautiful photos, in fact it seemed far away from focus altogether! I was too lost in enjoying the emotions and happiness we both felt for each other and in the sheer enjoyment of this last scrumptious finale. The last dish was titled “Roses and red and violets are blue, once I had a shattered heart and now I’m with you.”
Using Valrhona’s 64% Ariguani chocolate the chef created an incredible “shattered mousse” adorned with rose petals. It was sided by a chunk of Rochelle Adonis’s signature chocolate cake blushed with brilliant coloured strawberry powder. Next to these delicacies sat a tear drop shaped ampoule that was filled with rose water. The idea was to shatter the ampoule over the dessert enhancing it with gentle flavour.
I have been told by others that have previously done a dessert degustation that it isn’t for the light hearted. However after sharing this experience with someone who claims to not even be into desserts I can safely say this is not the case. Our evening was one of the best nights out we have had in a long time and couldn’t have come at a better time for us.Happy Valentine’s to the best husband in the world. You are my best friend and my one true love. I love you and I love my life with you. Rochelle Adonis’s dessert degustation was $338 per couple and included a bottle of Mumm champagne. We would both like to extend a massive thank you to the whole team at Rochelle Adonis for making this one of our best Valentines to date; you have excelled yourselves once again. For more on Rochelle Adonis head over to my previous posts: High Tea at Rochelle Adonis October 2011 Returning to Rochelle Adonis for High Tea September 2012 Rochelle Adonis’s House Warming Party July 2013 Rochelle Adonis | (08) 9227 0007 | 2 St Albans Avenue, Highgate WA 6003 | rochelleadonis.com
I am known for my obsession with planning. Before going on a holiday I will spend weeks researching the best accommodation, the absolute “must eat” restaurants and other things to see and do which usually are predominately food orientated. This strong need for mapping out the future doesn’t necessarily come from a desire to control but more a fear of missing out. Yes, I suffer from FOMO. Although I am what some may consider an organisation freak, I can still have moments of spontaneity and when those care free moments involve food I am happy to throw all planning out the window. The Boy can be hard to convince to dine out during the week but when I mentioned the key words “Mexican” and “beer” he became very agreeable. Unbelievably we still hadn’t visited el PÚBLICO despite being regulars at their other popular joints Greenhouse and Cantina 663.
El Publico is one of the first “real” Mexican places to open up in Perth after a plague of El Paso-styled greasy spoons tarnished our streets for years. Their vision is to serve Mexican street food and both the owners and the chefs have travelled through Mexico to submerge themselves in its authenticity. They accept walk-ins and only take bookings for groups over six thus they fitted the bill perfectly to be the venue for our spur of the moment outing. They offer a number of vegetarian and gluten free options which are both cleared marked on the ever-changing seasonal menu. We started with the fried chickpeas with burnt tortilla salt and the crispy street prawns.
The street prawns were reminiscent of the fried insect stalls at the night markets in Thailand and are surprisingly moreish. They are a little prickly in the mouth so I do not recommend downing too many at one time or their teeny legs poke into the inside of your cheeks. I washed the salty critters down with a glass of 2011 Ventisquero Pinot Noir from the Casablanca Valley, Chile whilst the Boy drank a bottle of Sierra Nevada Pale Ale.
We ordered a bunch of share plates to be brought out staggered in a very sociable Mexican style of tapas dining. This proved to be conducive to meandering chatter between the Boy and me taking us both far away from our working week and into a relaxed and happy place. I wish the Boy would be keen on mid-week outings more often! Our cuttlefish was served on crisp tostada with a jalapeño and corn salsa. Fresh summer flavours tossed with soft pieces of cuttlefish left a refreshing spritz on the palate.
The salmon ceviche was similarly uplifting with cubes of raw salmon cured by the lime juice dressing buried in among chunks of tomato, avocado and coriander. A touch similar in its profile to the cuttlefish, it made me dream of the long summer months soon to come.
After two rounds of seemingly healthy and light dishes, it was time to get down and dirty with some tacos. Now I’m not talking about refried beans, avocado and tomato salsa. I’m talking about REAL tacos! There were a few to choose from that were suitable for me so we agreed to share the vegetarian option; the potato tacos.
Deep fried cubes of potato and cheese topped with the skinniest slivers of potato made a picture perfect handful. We were very tempted to order another round of these tacos and I recommend that if you see them on the menu again … DO IT!
By this point in the meal, my planning brain had already scanned the dessert menu and selected my choice so I would have been more than happy to move onto sweets. The Boy thought differently and with room in his belly for more he knew ordering another round would be easy. When it comes to having seconds, I suffer from a serious case of rubber arm.
One of the last vegetarian options left on the menu were the black bean quesadillas. Our waitress warned us that they were very filling which prompted the Boy to order them immediately. Four soft pillows of corn quesadillas filled with cheesy black bean goodness were topped with punchy green sauce. Yes, she was right, they were quite filling but despite my smaller size I can fit a large amount of food into me and we finished them without discomfort leaving room for dessert.
And what a dessert it was. Let’s hope THIS one never comes off the menu. Peanut butter parfait topped with rocks of dulce de leche that literally collapse in your mouth on contact with your tongue. It really was a killer.
Like as if we hadn’t eaten enough, to finish off our last drinks we nibbled on a couple of chocolate chilli truffles. The Boy wasn’t mad on these as they were quite bitter but he wouldn’t’ let me eat his for him so I guess they weren’t so bad. After our socks being knocked off by our dessert, it was really pointless eating anything else.
It may have taken us a while to get ourselves to el PÚBLICO but our visit has left me repeatedly wondering how soon we can head back. It has a heart and soul that is packed with spunk and effortless cool. And it has a neon donkey on the bar. Now everyone who knows me KNOWS how much I love donkeys!el PÚBLICO 511 Beaufort Street, Highgate WA 6003 | 0418 187 708 | www.elpublico.com.au Price: $$ (Entrees $9-18, Mains $24-28) Food: 4.5/5 (captures our seasonal produce and injects a little Mexico into it!) Service: 4/5 (funny, efficient and helpful with suggestions) Ambience: 4/5 (vibrant, happening and noisy) Drinks: 4/5 (small well thought out wine list….over 100 Tequilas behind the bar!) Total: 15.5/20
Many of you know I’m a big Rochelle Adonis fan, even Rochelle herself! So I was delighted to be invited to her “house warming” party on a blustery winter night at her new premises on Beaufort Street, Highgate. Located in a gorgeous character home and decorated with her exquisitely fine taste there was free flowing Mumm champagne for all and a gorgeous spread of all things sweet and adorable.
For more on Rochelle Adonis head over to my High Tea reviews:
High Tea at Rochelle Adonis October 2011
Returning to Rochelle Adonis for High Tea September 2012
Rochelle Adonis | (08) 9227 0007 | 2 St Albans Avenue, Highgate WA 6003 | rochelleadonis.com
A wonderful part of being a food blogger is discovering and connecting with other food blogs. The downside of this is that it is a time consuming business and on top of running a business, working full-time and maintaining my own blog; it is sometimes an uphill battle finding the time to read all posts from those I have grown to love and enjoy. Consequently I find myself grouping favourite blogs into the “must reads”, “read when you have time” and “visit occasionally” categories.
Chew Town is definitely in the first category for me. Not being excessively prolific in her posts, she posts often enough to support my interest without making it impossible for me to stay up to date. Her photography is breathtaking and she deservedly won 2nd prize for the photography awards at the Eat Drink Blog conference last year. But it’s not just her blog that is awesome. In sharing a number of common interests we created a foundation for the pen-pal styled friendship common to the blogging community which was finally made a reality thanks to the magic that was Eat Drink Blog 2012.
Originally from Perth, Amanda returned to the West for the silly season and thus we were determined to catch up despite my insane roster placing me on a run of 11 out of 12 days straight. The only time we could tally up was the morning of New Year’s Eve and we met at The Beaufort Street Merchant for some brunch. The Boy was sweet enough to drop me off and so bidding him farewell I said I’d meet him back at the same spot in an hour and a half.
I ordered the Chorizo and Manchego Spanish omelette. Foolish me, in my excitement and chatter I forgot to request no onion and it was a predominate ingredient. I still managed to successful pick the onion out and enjoy my meal. My serving size was absolutely enormous and would have easily fed two people even without the onions! Topped with a fresh crisp rocket salad and thick syrupy balsamic dressing this dish was quite an impressive sight. The toasted gluten free bread was spongy and light, with that springy resilience normal toast eaters take for granted.
Amanda ordered the toasted bagel which was served with hot smoked trout, slippery scrambled eggs and buttered leeks. Again the serving size was huge and all my hopes for getting her to help finish my own giant sized meal were squashed as she had trouble finishing her own.
Now those that know me well can appreciate that I can talk. Well, suffice to say Amanda gives me a run for my money. In what felt like half an hour, no less than two and half hours passed us by during which I had failed to observe 5 missed calls from the Boy who meanwhile was waiting in the heat out in the car for me. Eeeek. Am I the worst fiancé ever? After a number of failed attempts at contacting me, he decided to abandon ship and strolled up to the Queens where I found him enjoying a pint of beer under the water misters. Sheepishly guilty I hurried off to the bar to order the poor hungry man some food and more beer. I didn’t get a chance to stroll through the store at the back of The Beaufort Street Merchant and will be sure to return with an empty stomach and more time in the near future.The Beaufort Street Merchant 488 Beaufort Street, Highgate WA 6003 | (08) 9328 6299 | http://www.beaufortmerchant.com/ Price: $$ (Breakfast $15-22) Food: 4/5 (interesting options for breaky, large serves, fresh produce) Service: 2.5/5 (slow with taking drinks orders and with delivery of food) Ambience: 3.5/5 (great vibe, noisy) Drinks: 4/5 (coffee strong and not too bitter) Total: 14/20
“The most beautiful discovery that true friends can make is that they can grow separately without growing apart.” Elizabeth Foley
As a child I attended a school in Adelaide that started from pre-primary right through to Year 12. As a result there were a handful of us students who graduated from high school after spending 13 full years of schooling together. To add to that amazingness, a reasonable proportion of us who lived locally also went to the same kindergarten meaning we have known each other since we were only 4 years old!
I had planned to take a year off from study after matriculation therefore I felt no urgency to say goodbye to my lifelong friends at our valedictory dinner. To my shock my university deferral request was declined at the thirteenth hour and I had just a mere weeks’ notice to pack up my life and move to the other side of Australia where I knew nobody.
Cut to more recent times and thanks to social media I have reconnected with a lot of these friends of yesteryear and have delighted in catching up on nearly twenty lost years of contact. As most of us have dispersed ourselves around Australia and the wider world much of our contact with each other has been purely internet based. Consequently I’m sure you can imagine my total excitement when one of my childhood besties from this group informed me she was coming to Perth for the weekend on conference. She planned to stay with another close school friend of ours who has recently moved over here to Perth. Despite this other friend’s relocation, I have unfortunately only managed to catch up with her once since she settled here. I was so happy to be able to see them both; it looked like we were in for a great night out!
Of course I was nominated to select the venue so I suggested starting with a couple of rounds of drinks at Five Bar after which we would head across the road to Must Wine Bar, one of my favourite restaurants in Perth by far.
A lot can change in 18 years, and although we were extremely close for most of our childhood I wondered if we would easily reconnect or would there be some pauses of uncomfortable silence? I was almost a little nervous with anticipation that afternoon but immediately upon seeing her, my heart melt and there were no barriers or awkwardness. We embraced in a loving hug and I felt my eyes go a little hot with joy!
Over an hour zoomed by in the space of what felt like minutes as we all chattered away about old times; both good and bad. We finished our drinks and headed over to Must. I wasn’t the only one with food allergies this time round and I had chosen Must not only because they have amazing food, but because their ability to cater for people like me has never posed a problem.
All three of us girls ordered the prosciutto di Parma and beetroot salad for entrée. Soft, thin folds of sweet but salty prosciutto flopped gently on the plate with crisp radicchio. The flavours matched seamlessly with the dulcet beetroot and more briny parmesan.
The Boy’s eyes lit up when he saw the chicken liver parfait was truffled. I am so chuffed we both share this addiction. He received a reasonable sized serve for one but probably could have done with a touch more thick fluffy brioche to lovingly smear his parfait on.
For mains one of my friends and I both ordered the confit duck leg which was served with a parsnip purée, sautéed Brussel sprouts, black pig bacon and a Madeira jus. The duck was meltingly tender yet robust with the flavours further enriched by the black pig bacon. Black pig bacon comes from the Berkshire breed of pig which has a different proportion of intramuscular fat giving the meat a more flavoursome and moist texture compared to standard bacon. The Madeira jus gave a subtly sweet end on the palate.
The Boy and my other friend ordered the Must pork sausages. Two thick juicy sausages sat perched atop of a creamy sweet potato purée. Some confit fennel and herb salad completed this simple yet extremely tasty dish.
The night seemed to go by so quickly and I couldn’t believe my eyes when I looked at the time and it was creeping close to midnight! “Time flies when you’re having fun” as my Mum loves to say! We all agreed we were satisfyingly full and skipped dessert in favour of just tea and coffee. I was proud of Perth’s gastronomic capabilities to suitably impress my dear friends; I have a foodie reputation to uphold after all! I can always rely on Must to deliver from all angles: the food, the wine, the service, the ambience and most importantly an ability to accommodate allergies. An absolute must on everyone’s bucket list!Must Wine Bar 519 Beaufort Street, Highgate 6003 | (08) 9328 8255 | www.must.com.au Price: $$$$ (Entrée $24-30, Mains $39-46) Food: 5/5 (After enjoying numerous meals here I cannot remember a bad one.) Service: 4.5/5 (Attentive without intrusion) Ambience: 4.5/5 (Sublime, classy and very French) Drinks: 4.5/5 (Extensive quality wine list, knowledgeable staff. Well, they are a wine bar.) Total: 18.5/20
I simply love the concept of wine bars. Imagine a relaxing atmosphere without all the hype and pretention of a formal dining establishment, then add in a well thought out wine list plus some quality food and there you have it….the perfect relaxing quiet night out. Establishments such as Must Wine Bar have mastered this idea to perfection – providing awesome food and service in the best locations and venues. I know I can go to Must on any night of the week and be guaranteed a reliably fabulous night without disappointment. I really wanted to add Clarence’s Bar to my list of wine bar favourites in Perth, especially in light of the recent poor experience we had at Five Bar. In fact I really wanted to love it so much that at the start of our evening there I found myself almost starting to make excuses for all their shortcomings before the Chompchomp voice inside me screamed back “NO! Don’t do it!”
The night was a glut of mistakes and delays to the point that it became quite a comical conversation topic for the evening. As per usual I had notified the kitchen well in advance of my no gluten and no onion requirements. My sister also suffers from fructose malabsorption and I wanted to ensure that she could enjoy her time eating out in Perth as much as she does in her foodie hometown of Melbourne.
The night began with us being seated in one of their booths. The design of these booths was quite curious and I’m not sure what unusually proportioned people they had in mind to sit in them. They are meant to sit four people in them however realistically only four miniature people could successfully squeeze in and still be able to raise their arms up to eat their meals. I felt so sorry for the boy as he really struggled to actually fit into the booth at all – he is a strong, broad shouldered man and stands at 6 feet 3 inches tall – certainly not a small person by anyone’s definition. The poor love shuffled and wriggled in his failed attempts at getting comfortable. Fortunately my sister, Mum and I have all have quite small frames so we managed to crowd in tightly around him. But the bizarreness of the booths did not stop there. The table is set as an oddly high level and the seats are very low – giving one the impression the table is like a bib. It actually came up to the top of our chest. Coupled with being jammed in like sardines it did not make for easy eating.
Our waitress was very well prepared to go through their menu with us and she knew all the dishes on the menu thoroughly. She proceeded to read it out dish by dish, informing us that nearly every dish contained either gluten or onion. There were a small handful of dishes that she explained the onion (or gluten) could be omitted by leaving out particular key ingredients such as the accompanying sauce or base. I get frustrated when this happens – I feel like I’m punished because of my allergies with a more bland or tasteless version of a potentially great dish just because the chef won’t offer substitutions. It’s easy enough to leave an ingredient out – but a talented and creative chef can offer alternatives to ensure the dish flavours remain. This is why I always notify the venue in advance to give the chef time to think and plan.
For entree I ordered one of the few dishes that could be served unaltered which was the barbecued squid. Unfortunately it had been barbecued a tad too long and although I don’t mind a little chargrilled flavour, squid does not do well once it ventures into the well-done and chewy side. I felt the dish had so much potential if cooked correctly as the chermoula spices were uplifting however there is no coming back from tough tentacles.
My mum ordered the seared scallops served on a creative cauliflower brulee with shavings of pork crackle. The feeling of lost potential came through even more strongly with this dish as it was served meagrely lukewarm and on a cold plate. It left us with that sinking feeling of knowing we missed out of something amazing due to oversight and poor timing.
Following along the cold dish vibe, the boy’s soup was similarly served at a tepid temperature and I was unable to get any positive comment out of him about this dish. Unlike pasta, no matter how great a soup is, if it’s meant to be hot, it is rarely enjoyable cold. His bowl for the soup was also cold leaving us thinking someone must have forgotten to turn the heat lamps and plate warmers on.
Our dishes came out at haphazard times, so by the time I had finished my cold tough squid; my sister had only just received her order of the gnocchi. On inspection they looked like the familiar soft and fluffy pillows you would expect, however on tasting the dish my sister questioned to us whether the peas contained in the dish tasted frozen. Upon tasting a few of them I had to agree; there was no burst of flavour as I squeezed the pea between my teeth and they left a distinctive floury after-taste in my mouth. Thank goodness the company was great because the food was heading down a one way street to nowhere! To add to the errors of the evening, as we were sipping on our second glass of Chardonnay, I started wondering to myself why it tasted sweet. Had all this mishmash of tasting and scrutinising everyone’s meals confused my palate? Surely not! Then my sister piped up: “This doesn’t taste like the Chardonnay we ordered! I think they have given us the wrong wine!” We called our waitress over, informed her of our cold meals and asked about our strange tasting wine. Off she quickly went to go and check with the bar staff from which she returned promptly with fresh glasses of Chardonnay in hand.
It was at this point in time, we desperately started wishing that sight of me taking photos of our dishes coupled with our polite complaints would ensure that the remainder of night would proceed with minimal more mistakes. Our hopes were in vain as the next agglomeration of errors proceeded to pan out. Our next round of meals were brought out at staggered times and once again on stone cold plates. At the beginning of the night when she went through the menu in detail with us, she stipulated we couldn’t eat one of the side dishes of chickpeas because it had onion in it, so obviously we didn’t ordered this. Instead we chose the green beans and some parmesan fries for our side dishes plus we each ordered a second entrée for our main dish.
Despite having a whole discussion with her about the chickpeas unsuitability for us, lo and behold some chickpeas get placed on our table. We had to send these back only to have them replaced with a dish of undercooked, tough woody beans that were barely edible. After some considerable wait, some of our meals followed along with the serve of fries. All the fries were cold, yes cold fries. Now honestly, cold fries amount to nothing but grossness. There is no excuse for that surely.
Lucky for me for my second course I had ordered the house cured venison, a dish that was meant to be served cold! It was the only dish that deserved any praise for the night. The sweet beetroot sauce nearly got licked off my plate and softened the saltiness of the cured venison.
The boy ordered the risotto which was of course served on a cold plate. It was at this point we called the waitress over once again and questioned her whether they had heat lamps in the kitchen. She commented to us that they do. We then delved further to explain to her that unfortunately all of our meals were served to us lukewarm. She interjected this feedback by remarking to us that my dish was meant to be served cold, and then proceeded to gloss over the fact that the remainder of the table’s dishes were not. She appeared to only listen to what she wanted to hear. After my comment that the flavours of our dishes had so much potential if only they were served at the correct temperature, she latched onto this feedback as positive and as she cleared the table she nodded her head saying: “Oh well, that’s good, as long as the flavours were delicious!” Huh? It was hard to know if she was being serious with such a ridiculous response!
Over all it was a meal that could have been amazing. The thought that was put behind the creation of the menu was inspiring but the execution was a complete failure. Was the chef just having a bad day? I’m not sure I want to find out and next time I’ll just head over the road to Must where I know I will walk away content.Price: $$$ (Entrée $19-23, Mains $23-38) Food: 4/10 Service: 4/10 Venue: 2.5/5 (for the insane booths) Total = 10.5/25 Clarence’s Bar 566 Beaufort Street, Mount Lawley, WA 6050 | (08) 9228 9474 | clarences.com.au
To assist the chef in planning for my meal alterations and adjustments, I always try to ensure to inform the kitchen of my allergy requirements in advance when I book the table. Unfortunately despite giving the restaurant 3 days’ notice about this, when I was trying to order my entrees I was informed by the wait staff that all the sauces in all the dishes contained onions. Despite our lovely waiter Sebastian going out of his way to help me, going back and forth from the kitchen with options, the response from the chef was a resounding “no” for even the slightest alteration. Not even melting some garlic butter was possible. Maybe I’ve been spoilt recently eating out – but this reinforces to me how I appreciate a good chef is one that can accommodate and adjust dishes rather than churn out the standard meals.
I also question whether the reason the meals cannot be altered because they are already pre-prepared? So despite all the entrees looking delectable, the only dish I was able to have was the Asparagus, cherry tomato and radicchio salad with Ravigote dressing. This was a small portion, dressed nicely but not satisfying when you look at the rest of our table’s meals!
Others ordered the Escargot a ma façon (Snails cooked my way), Pan fried duck liver with pea puree and Scallop and truffle filo torte with fennel salad and balsamic dressing. Thankfully the rest of the meals were able to be ordered without a hitch.
For mains I had the Tournedo Rossini: WA Beef tenderloin, foie gras, mushroom duxelle, served on mashed potato (without the jus). The cut of meat was of reasonable quality and cooked correctly. I did however notice that my portion of foie gras was twice as generous when compared my non-allergic partner’s so perhaps this was the chef’s way of making it up to us!
Another ordered the Margaret River Wagyu Beef Rump served with mash potato and green peppercorn sauce. The Wagyu was soft and delicate as it should be although cooked slightly under the request of rare. Another ordered the Pork trotter stuffed with chicken and wild mushroom, mash potato and a Shiraz jus. For desserts we shared the Ile Flottante and again we were given a larger serve – we asked for one to share and they brought us out two and said it was an extra sized single portion. We were only charged for one. Once again a big thumbs up to the wait staff who really tried to make it up to us for the problem with the entrees. Overall it was an enjoyable night and we all walked away with satisfied full bellies.
Service 9/10 Food 7.5/10 Venue 7/10P’tite Ardoise Bistro
283 Beaufort St, Highgate, 6003 | (08) 9228 2008
In continuation of my previous review I would like to let my readers know that the chef has contacted me regarding our meal last night. We accidently left one of our bottles of wine at the restaurant and he wanted to let me know so that I could return to collect it. He also apologised that our dining experience was not up to scratch and extended an invitation for a repeat visit with advance notice of my menu choices so he could be better prepared with appropriate stocks and sauces. He mentioned he did not know of my dietary requests until the day and therefore did not have time to discuss with me prior. I have to say in receiving the call; I was very impressed to see such passion and dedication to customer service and a true effort to redeem a reputation. I shall most definitely be returning …. watch this space….