Eating Gluten Free at Taste of Perth Festival
Posted by | Categories: Attractions, Degustation/Fine dining, Events, Featured, Food and Wine Festivals, Perth, Restaurants
Taste of Perth is a three-day food festival held at Langley Park from the 2nd to the 4th of May 2014. The Taste Festivals are popular all around the world and this is the first year the amazing event finally arrives in Perth. It brings together in one location many of our city’s famous chefs allowing visitors to sample a multitude of signature dishes in a single experience.
The chef line-up for the weekend includes some of the best dining Perth has to offer such as Nobu, Greenhouse, Silks, Print Hall, Lalla Rookh, Bistro Guillaume, el Público , Co-op Dining, No4 Blake Street and Bib & Tucker.
Photo courtesy of 3am Thoughts
There will also be a number of other gourmet food and beverage stalls, interactive attractions, master classes and cooking demonstrations for you to check out in between devouring multiple courses of do-it-yourself degustation. The event expects an attendance of over 15,000 foodies over the course of the weekend with a choice of either a lunch session under the sun or a dinner session under the stars. I attended the evening session as a guest on the Friday night along with my fellow Eat Drink Perth bloggers.
Alipús mezcal. Better than tequila. And tastes a bit like lollies
There were a number of gluten free options available with most of the kitchens having something on offer. Having listened to my husband talk up eating bugs after his positive experiences at a number of Thailand night markets I figured I should do him the honour and give them a go.
El Publico: Fried crickets and artisan mezcal ($30, GF)
The fried crickets are served with chilli salt and tasted somewhat like whitebait with a crisp exterior and a distinctly soft but not unpleasant centre. They were very salty which enabled me to wash down the artisan mescal without too much effort, although I did call on Ai-Ling from Food Endeavours of the Blue Apocalypse to help me out. Being a wonderful friend she was more than happy to oblige.
Lurpak Cookery School: Minute steak with herbed butter
No4 Blake Street: Lamb belly ($10, GF)
Ai-Ling’s recommendation for my next dish wasn’t one that I had originally planned to eat however it actually ended up being one of the best dishes of the night. This was No4 Blake Street’s lamb belly. Yes you heard it right, LAMB belly. It had all the alternating layers of flesh and fat you would expect from a belly but with the rich depth of lamb flavour instead of the more familiar pork. It was served with a pomegranate glaze, charred eggplant and fava bean tofu.
Bib & Tuckers Rotisserie suckling pig ($10 in a slider, not GF)
Textural beetroot salad ($8, GF)
Not being a big meat eater these days I was keen to freshen up my palate with something vegetarian and moved across to the adjacent stall Bib & Tucker. Their vegetarian beetroot salad was also gluten free. It was an interesting play on textures with puréed, shaved and roasted beets tossed with Swiss chard, barrel aged feta, tiny little husks of crispy quinoa and tart pomegranate dressing. Within minutes of ordering this dish I was summoned by my group as it was time for us to return back to the VIP tent for the announcement of the Gala awards. I should have really given a bit more thought to my dish choice as I looked a bit awkward in the posh VIP area trying to eat messy salad while holding a camera, handbag and champagne. A large portion of it ended up on the floor along with my fork, and some of it on my friends! (Sorry Michelle! xx)
Regrettably there wasn’t anything gluten free to eat in the VIP lounge excluding the freshly shucked oysters. Not that I was sad I had to eat lots of oysters but a few more options would have been better, especially given the price of the tickets at $135 per person. Once the formalities of the evening had finished, I was happy to dash back out into the crowds to complete my crazed eating binge.
Co-op dining Duck and chestnut soup ($10, GF)
My next stop was Co-op Dining. I absolutely love the Mainwaring’s and everything they stand for; sustainability, local produce and seasonality. I already had marked on my menu the duck and chestnut soup as a hopeful gluten free option and was over the moon to hear my prediction was correct. Creamy thick chestnut soup warmed my chilled bones while the luscious chunks of duck confit soothed my soul. This was also one of my favourites of the night.
My group was starting to slow in pace at this point. We had already knocked back quite a few champagnes and wanted to make sure that our final selections were wise ones. The unanimous decision was for Nonna’s meatballs from Lalla Rookh. I prepared myself for the bad news that they were not gluten free and my suspicions were correct. Whilst the chef informed me there was only a “trace” of gluten, that little smidge is enough to ruin my night so I shimmied next door to Greenhouse.
Greenhouse Smoked barramundi ($12, GF)
Greenhouse could do a number of options gluten free which left me somewhat indecisive for a few brief moments before I settled on the paper bark smoked barramundi. Topped with bacon and on a bed of sauerkraut it was super tasty and surely it was also somewhat healthy. After eating the barramundi and bacon pieces out of the bowl I spared myself the fructose aftermath by only nibbling a small mouthful of the sauerkraut. It was just enough for me to enjoy the flavours before I reluctantly cast it away.
Foodie Craving’s mango pudding from Silks: Crème brulee, lime crumble, coconut sago, compressed mango
Bistro Guillaume Salted caramel macaron ($8, GF)
I had room for just one more. And to be honest I only had enough crowns to buy one more too. I opted for the piece de la resistance; Bistro Guillaume’s salted caramel macaron. This is no macaron for the light hearted and in fact I question whether this can actually be called a macaron at all. In fact I prefer to call it a salted caramel dessert burger. It filled my whole hand and took me several minutes to eat.
Whilst I was initially a little disturbed at the gigantic abomination I had purchased, with each bite that I took the whole concept of this dessert burger won me over. It was certainly something different and absolutely worth trying however I couldn’t see myself binging through a whole box of 20. It least not without making myself very sick!
Taste of Perth runs all this weekend and tickets can be purchased at the gate. Like many of these food festivals, food and beverages are purchased using a currency called “Crowns” which you can purchase on site very easily with cash or cards.
For more details head to the Taste of Perth website.
Disclaimer: Chompchomp visited the Taste of Perth Festival as a guest of 3am Thoughts PR. My meals were purchased with my own money. Nobu Crown Perth, Great Eastern Highway, Burswood WA 6100 | (08) 9362 7551 | www.noburestaurants.com/perth
Margaret River Gourmet Escape Food For Thought Sessions at Voyager Estate
Posted by | Categories: Attractions, Events, Featured, Food and Wine Festivals, Margaret River, Regional WA, Winery
Gourmet Escape is a three-day food and wine festival held in Margaret River in November each year. It attracts foodies from all around the country and the world in order to feast on the finest this region has to offer. The core part of the festival is centred on the Gourmet Village which is held on the spacious grounds at Leeuwin Estate. I have written a full account of our experience at the Gourmet Village here.
Throughout the indulgent weekend there are also a number of satellite events held featuring world-famous chefs and offering experiences such as long table lunches, luxurious dinners and even pop up beach barbecues. These events sell out in a flash and for those who are keen, be sure to get yourselves on the pre-sale lists to avoid missing out. The day that all the key tickets were released for sale I was working a full day with a busy schedule so I left all our purchasing up to the Boy. One of our many compatibilities is our love for food so I trusted he would make some good decisions. His choices included two of the Food For Thought Sessions held at the picturesque Voyager Estate grounds.
Our first session was with the amazing duo of Heston Blumenthal and Harold Mc Gee titled “The Science of Cooking”. It was a glorious day with clear blue skies and as we walked onto the brilliant green grounds the wafting aromas of freshly brewed coffee teased our senses. It wasn’t before long we both had one in hand; a short mac for me and a latte for the Boy.
But in all honesty coffee schmofy; who needs coffee when you can have a freshly shaken grape juice cocktail? I knocked back my macchiato in a flash so that I could graciously accept our next round of beverage! With glass in hand we entered into the elegant, chandelier decorated marquee and found our way to our table.
Spring in a jar, Margaret River Wagyu, oyster mushrooms and horseradish emulsion, Crab and wakami egg roll
Our waitress made a careful effort to identify the people with pre-notified dietary requirements on our table including the Boy’s vegetarian request and my gluten free. My morning tea included three components. The first morsel was called Spring in a Jar and contained thick avocado cream cheese with miniature vegetables and olive powder.
The second portion on my plate was a slice of delicately tender Margaret River Wagyu sirloin with oyster mushrooms and a horseradish emulsion. The original version of this was served on a crostini which they replaced with a gluten free rice cracker for me. The final component was an egg omelette rolled up with wakame seaweed and sweet Shark Bay Blue Swimmer crab meat.
Vegetarian version: Spring in a jar, oyster mushrooms and horseradish emulsion, Wakami egg roll
For the Boy’s vegetarian option the Wagyu was omitted and he was given a larger serve of oyster mushroom with the horse radish emulsion and his wakame egg roll omitted the crab meat.
It was entertaining listening to Heston and Harold talk, I believe they are close personal friends and have both in turn inspired each other’s careers. Whilst Heston was charming and humorous, I found Harold’s scientific approach to understanding the techniques used for cooking very interesting and he has motivated me to return to reading his enormously thick book “McGee on Food & Cooking” that I own at home on the shelf.
Bahen & Co chocolate gateaux (not the GF version)
Desserts weren’t served until the talk had well and truly finished and by this point many attendees had to whisk away to attend their next foodie event. A perfect cube of Bahen & Co chocolate gateaux was just enough for about two mouthfuls and was adapted to be gluten free for me by omission of the ganache topping. I’m glad we had the time to stick around as this decadent treat literally melted in the mouth.
Our second Food for Thought session on the following day was with Miles Irving, Alex Atala and Matt Wilkinson and was titled “The Call of the Wild – Insects, weeds and the food of the future”. It was no surprise to me that the Boy chose us a session about eating bugs. Remember his insect devouring obsession in Thailand? He ate them at every opportunity that he could find.
This session was better organised than the previous day with both coffees and cocktails in abundance and the service even more polished and attentive. The food and drinks were created by the kitchen team from Morries Anytime. On arrival we were offered glasses of “Billy’s Punch” to accompany cubes of apple liquor soaked canapés. I had planned ahead for any inadvertent fructose exposure and brought some glucose tablets in my handbag. I downed a few before helping myself to some boozy apple delights. The punch was made with a generous amount of Aperol, some Voyager bubbles, sparkling grape juice, home-made rhubarb syrup and fresh orange and strawberry and was far too drinkable for the early morning. I was appreciative of the much larger serving compared to the day before and if it wasn’t before twelve I could have easier had another.
Pork and parsley terrine with spiced plum chutney and Notting Hill marron and truffle mini burgers
The wait staff team were much more on the ball and shortly after being seated platters of food were brought to the tables. I was informed that I was able to eat the pork and parsley terrine topped with spiced plum chutney as it was gluten free. The mini burgers containing Notting Hill marron and truffle were not suitable and we were told to hold out as our replacements were on their way.
Gluten free version of the marron mini-burger
For my replacement the bun was exchanged for toasted gluten free bread. My resulting sandwich was stuffed full of marron and truffle flavour. What a decadent way to start the day!
Vegetarian Haloumi burger
The Boy sunk his teeth into his vegetarian option before I even had a chance to photograph it and then tried to recreate it in its untouched state by swizzling it round on his plate so I couldn’t see the chomp marks. I never thought I’d hear the day that he would moan in pleasure over a vego burger but this haloumi slider did the trick.
The talk did somewhat digress away from discussing the potentially unpalatable sounding specifics of eating insects and weeds and onto its more worldly implications in providing more sustainable locally grown seasonal produce. We were made to think about not only what foods we choose to eat, but how that food is produced and what potential impact its production has had on the world around us.
Bahen & Co chocolate fudge with salted caramel popcorn
Our desserts were discretely served in the latter half of the talk allowing all attendees to enjoy it for this session. The Boy received Bahen & Co chocolate fudge with salted caramel popcorn.
My gluten free dessert
For my gluten free version the fudge was replaced with a scoop of caramel ice cream and topped with the salted caramel popcorn and fresh strawberries.
I found both sessions very informative and interesting and am keen to attend them again next year. The food served each day was very locally orientated, of high quality and was able to be adapted for food allergies provided notice was given in advance. The amount of food was enough for a light morning tea leaving enough room to attend another event in the afternoon or evening without feeling stuffed to the brim.
The 2013 Gourmet Escape Food for Thought sessions cost $100 per person including food and drinks.
Voyager Estate 41 Stevens Road, Margaret River WA 6285 | (08) 9757 6354 | www.voyagerestate.com.au/the-estate/the-restaurant 
Phuket Night Markets and Tung Ka Cafe
Posted by | Categories: Attractions, Desserts, Featured, Markets, Restaurants, Thai, Thailand, Travel
One of the best ways to get a taste of the local street food in Thailand is to head to one of their night markets. Most towns in Phuket have their own markets held on specific days once or twice a week but the biggest night markets are the Phuket Town Night Markets (Talad Tai Rot to the locals). These markets are open on the weekends from 4pm until around 9pm. Unlike a lot of the smaller markets in Phuket, most of the ground surface at these markets is cemented meaning you don’t have to pick your way through the mud. My advice is to get there fairly early as it gets very busy from around 5pm as the sun sets and the weather cools.
I arranged two minibuses to transport our wedding party of over 30 people to the markets. The trip took around 45 minutes one way from Kamala Beach. Once we arrived we set a time and meeting point and then split off into groups. As the Boy and I entered into the markets with Dad and my Stepmum, he had to duck down under the tarpaulin roof as he was too tall! Thai markets are not designed for 6 foot 3 Dutchmen!
Outside the Night Markets
Not so sure of health and safety here: warm sushi served in the open air markets in the tropics…
Khanom Chan (“snack with tiers”). I love Thai desserts. All gluten free. All delicious.
The Phuket night markets have a vast array of new and second-hand clothes, wood carvings, toys, DVDs, souvenirs and more. There even is a “petshop” section selling live little rabbits and kittens; this was an area my step mum and I trotted past as quickly as possible. Despite trying not to look I couldn’t help but catch a glimpse of rows of small cages stacked on top of each other all jammed packed with poor little creatures. If only I could save them all!
Khanom Buang: a Thai “taco” made from rice flour and topped with fried egg and coconut. Also gluten free btw.
Deep fried greens. I could have eaten several bags of this stuff
Dried fish
The best part of these markets is the local street food. The four of us purposely bypassed all the trinkets, clothing and electronics to follow our noses to the heart of the aromas. The Boy was once again attracted to the fried insect stall. I cannot understand why he likes these snacks so much, I think part of his enjoyment is seeing the shock value he creates when everyone sees him munching on a big bug. However even when no one is watching I noticed he continued to happily crunch away whilst picking legs and wings out from between his teeth.
Meanwhile my attention was directed at the plethora of Thai desserts on offer. It was like an Eastern version of a candy store. I found it hard to decide what to try so I ended up trying a little of most things on offer provided I knew they were gluten free. Fortunately the vast majority of Thai dessert are made with gluten free flours such as mung bean flour and rice flour so I was spoilt for choice. Just a little tip, make sure you bring your Thai eating card with you to the markets so you can check with the vendors before purchasing anything.
The water beetles that basically looked like cockroaches. Ugh
The Boy preferred the worms to the water beetles.
Tunk Ka Cafe
After a few hours at the markets, we all regrouped and made the short journey up the scarp to Tunk Ka Cafe; a Thai restaurant recommended to me by a friend that lives in Phuket. The restaurant is located on top of Khao Rang Hill and gives practically 180 degree panoramic views across the city from their terraced open styled dining room. Although it is worth visiting just for the views, the food at Tunk Ka can hold its own. The menu is all Thai and is very extensive offering over 100 dishes.
Boiled fish ball served with sour and spicy sauce (not gluten free)
My bridesmaid’s 12 year old son is a budding young artist
Green curry chicken
Now seeing as I was on my wedding holiday I have to confess my usual dogged determination to photograph and review all the dishes on show was taken down a number of notches. It was the first night that we were lucky enough to be joined by all our wedding guests and my attention was much more focused on enjoying these precious moments with those I love dearly.
Whole baked ginger fish
Adapted tamarind prawns (gluten free)
Thanks to my Thai eating card and some very obliging staff, a number of special order dishes were brought out for me specifically made gluten free and onion free. I was touched by the care and attention they gave me to ensure I had enough to eat. I highly recommend the soft shelled crab and the tamarind prawns. All our dishes contained ultra-fresh ingredients with all the elements of Thai food sweet, sour, salty and bitter balanced elegantly. A big thank you to my dear friend Carole for such a fabulous recommendation.
Rang hill view photo courtesy of Willy Thuan @ http://www.phuket101.net
Tunk-Ka photo courtesy of Willy Thuan @ http://www.phuket101.net
Location: Talad Tai Rot is located along Chao Fa West Road, Phuket’s main thoroughfare, one kilometre south of Central Festival shopping mall and is opposite Wat Naka, a Buddhist temple. Take a left at the first set of traffic lights. Tunk Ka Café Opening Hours: 10:30 – 22:30
Location: At the top of Rang Hill, Phuket Town
Tel: 076-211-500
