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Curing our Ills with Mushrooms at Sapore Espresso Bar, Belmont

Posted by  | Categories: Breakfast/Brunch, Featured, Modern Australian, Perth, Restaurants

The Boy and I were struck down with the killer Flu of the Year this month and it completely knocked the stuffing out of us. Everything became a huge effort and suffice to say life wasn’t much fun. At the tail end of our sickness we decided to cheer ourselves up and head out to the Avon Valley for the Toodyay Food Festival. Toodyay is roughly an hour’s drive from our house and when we got about half way both of us became overwhelmingly tired and nauseous.

It took about five minutes of us whingeing to each other before we realised the insanity of what we were trying to do. Walking around a food festival when I could barely stand up followed by another hours drive home sounded more like torture than enjoyment. We agreed this idea was a little ambitious and turned the car back around. As we headed home I realised we had nothing in the fridge because I had originally anticipated we would be stuffing our faces at the festival. We took a detour through Belmont and landed at Sapore Espresso.

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I was no stranger to the tasty creations of this humble café having followed them on social media for some time. I had yet to actually set foot in the venue however as I tend to be a bit overly loyal to my Vic Park stomping ground. I was to find that this was a poor judgement as Sapore definitely is a winner, even for a gluten intolerant like me.

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Fresh juice ($5.90) orange, carrot and celery with added spinach

Regrettably my flu-stomach wasn’t up for a coffee. Sapore serve Fiori coffee which I am quite partial to as it is a tasty brew however this may be a good reason to return and sample their breakfast menu at a later date 😉 We started off with a cleansing freshly made juice of orange, carrot and celery. I asked for added greens into mine in the grim hope it would fix all my ills. Whilst it didn’t cure me I definitely felt a small increment better.

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Wild mushroom bruschetta ($17.50, GF, V)

There is no hiding my obsession with mushrooms. I am sure it is this high level of addiction that has earned me the role as one of the official bloggers for the Mushroom Mania promotions three years running. It is easy to write about something I love.

Sapore’s trio of sautéed mushrooms was filled with an abundance of enoki, King oyster and field mushrooms, just like I make at home but enhanced by the fact that I didn’t have to lift a finger to prepare it. I loved the fleshy texture of the King oysters with the near crunchiness of the enoki. Served with tangy goats cheese and drizzled in truffle oil I was certain THIS was the medicine I needed.

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It was not a problem to make this dish gluten free and I appreciated that the chef recognised how small gluten free bread is and gave me three pieces instead of the expected two. A bargain really when you consider the price.

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Chicken mushroom risotto with mascarpone ($21.90, GF)

The Boy needed a similarly medicinal meal and ordered the heart-warming daily special; a creamy chicken risotto with mushrooms and mascarpone.

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Whilst the Boy will rarely will eat meat, given how unwell he had been that week he felt he needed some protein to help him recover. It was the first decent meal we could hold down in days and it hit the spot right on the mark for both of us.

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Salted caramel macaron (GF)

My regular readers will already know that I struggle to hold myself back from turning every meal into a multi-course bonanza. This time round however my delicate stomach submitted to the Boy’s pleas to restrain myself. I still needed to end on something sweet and the perfect way to do this was with a home-made macaron. Sapore change their macaron flavours regularly and the flavour of the day for our visit was salted caramel. It had excellent texture with a pronounced salty aftertaste. I wished I had room for more.

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Cupcakes on the counter (not GF)

Sapore Espresso was something of a hidden gem to me. It is easy as a Vic Park resident to give preference to our local options and overlook those that are off the popular café strip but still nearby. This is definitely a place worth trekking over the train tracks for and I look forward to returning there to sample their breakfast.

Chompchomp planned for this meal to be sponsored by the Australian Mushroom Growers Association as part of her role in the Mushroom Mania campaign however she did not come prepared with her pre-paid VISA cards. She ended up paying for the meal in full herself. A shame because it really was a mushroom feast, however not to worry. It has left more money in the Mushroom Mania kitty for her to fund not one but two mushroom degos! Stay tuned in the coming weeks for more details on these two incredible meals…
 
Sapore Espresso Bar
Opposite Belmont Forum, 275 Belmont Avenue, Belmont WA 6105 | 0410 572 066 | saporeespressobar.com.au

 Sapore Espresso Bar on Urbanspoon

Launch party to celebrate Australia's first Humane Food Region

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

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

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

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(photo credit City of Swan)

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

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(photo credit City of Swan)

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

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

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Sandalford Chardonnay Pinot Noir Sparkling 2010

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Cucumber cups with salmon tartare (GF)

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

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Frittata with olive tapenade (GF)

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Our MC for the evening. Verity James

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

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Silence as everyone relishes their slow cooked egg heaven

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

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(Photo credit Co-op Dining)

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

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

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

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

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

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

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

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

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

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

Creamy vegan mushroom sauce (gluten free, dairy free)

Posted by  | Categories: Featured, Perth, Recipes, Vegan, Vegetarian

Following a gluten free diet has become second nature to me. Ingesting just a tiny crumb of gluten has such a profound effect that there is simply no point me risking a reaction. Our whole household is gluten free to avoid any contamination and the Boy is more than happy to eat a gluten free diet with me.

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In contrast, my sensitivity to eating dairy products is not so black and white and I can tolerate small amounts. Being able to eat a little bit now and then leads me into a false sense of confidence as it isn’t something I have to avoid totally like gluten, I just try to minimise my intake. I have never been good at minimisation and generally prefer to take the all-or-nothing approach with most things in life, especially food. Progressive day to day carelessness in restricting my dairy intake is generally brought to a grinding halt after one of my hedonistic cheese binges. These joyous cheesy evenings always result in my skin becoming so inflamed and sore that I can barely stretch my fingers fully open. Consequently I have learnt to try to only eat dairy on special occasions.

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Being a massive lover of mushrooms, one of my favourite types of pasta sauces to prepare at home is a thick creamy mushroom sauce. I use as many different types of mushrooms as possible and add in some fresh herbs from the garden.  It doesn’t take me forever to prepare and is packed full of all the amazing nutrition that mushrooms provide.

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I decided to try to create the creamy goodness of a classic mushroom sauce but without all the lashings of dairy cream. I wanted to make it more allergy friendly and was curious to know if a vegan mushroom sauce could live up to its traditional dairy counterpart.

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I recommend that you try to get the freshest mushrooms possible to maximise flavour and get as many types of mushrooms as you can. I got these beauties from the new fresh food section at Belmont Forum. They have an impressive multitude of different mushrooms varieties including enoki, oyster, shiitake, shimeji, button, and Swiss brown.

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Creamy vegan mushroom sauce (gluten free, dairy free, fructose friendly)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 450 grams mixed mushrooms roughly chopped (e.g. Swiss brown, Portobello, button, shiitake, oyster, enoki)
  • 1 tablespoon of fresh sage
  • ½ cup dry white wine
  • 1 cup of unsweetened almond milk
  • 1 clove garlic
  • Olive oil
  • Fresh herbs (thyme, basil) to garnish
  • 350 gm gluten free pasta
Instructions
  1. Cook gluten free pasta according to the directions on the packet.
  2. Cook garlic in olive oil in a deep fry pan over medium heat until the garlic just starts to brown.
  3. Add all the mushrooms (except for the enoki mushrooms) and the wine and cook until the liquid is released from the mushrooms.
  4. Stir in sage and enoki mushrooms.
  5. Add milk and cook stirring until thickened
  6. Add salt and pepper to taste and garnish with some fresh herbs.

Disclaimer: Chompchomp was initially inspired to create this creamy vegan mushroom sauce from her participation in Mushroom Mania. About the time she was thinking of writing the post, she was approached by Belmont Forum to help develop a handful of recipes to promote their new fresh food section. Being a Farmer’s Market girl, she was initially sceptical about this proposition but after looking through the stores she was pleased to see that the majority of fresh produce in the Family Fresh store was grown in Australia and that there was a health food store with an excellent range of gluten free products too. Consequently she agreed to develop the recipes and all ingredients were provided at no charge.

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A weekend in Esperance Western Australia

Posted by  | Categories: Beach, Goldfields, Modern Australian, Pub, Regional WA, Travel

Geographical separation has never had any impact on the bond I have with my best friend, Kate. Through the course of our fifteen years of Bestie-hood we have only lived in the same city for about half this time. We are not that good at regularly calling each other on the phone, in fact we are both shockers, yet within seconds of hearing each other’s voice we immediately lapse into our crazy way of talking that no one else on this Earth can ever seem to replicate. It’s actually like our own language. We have a way of bringing out the best in each other and I know that if anyone can turn my frown upside-down it will most definitely be Kate.

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Hellfire Bay – one of the Bestie’s favs

Twelve months ago Kate returned to her home-town of Esperance to complete her yoga teacher training with the aim to open her own yoga studio specialising in kid’s yoga. I envisaged this to be a slow process and was so surprised and excited to hear that less than a year after she moved away her studio was ready to be opened. I am so proud of her determination to make this long-term dream a reality and upon hearing the brilliant news I promptly booked some last minute flights to zip down and spend the weekend with her.

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We booked accommodation at the Esperance Island View apartments which is located on the Esplanade and is only a short walk to the shops and restaurants. Our two bedroom apartment had two storeys with a large kitchen and living area, and most importantly excellent heating. This is something I have learnt to appreciate after our recent stay in Pemberton for Truffle Kerfuffle at an unnamed chalet location that had no heating other than a pot belly stove!

For our first night together we walked down to the Pier Hotel, a massive pub with separate bistro and bar areas, a cocktail lounge and the only night club in town. We sat down in the toasty bistro area by the open fire and made ourselves quite cosy.

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Drunken oysters 3 ways ($17.50, GF)

The bistro menu has gluten free items clearly marked on the menu and most of the salad bar was also gluten free. Our waitress was kind enough to double check everything for me which was a thoughtful gesture. We each started off with a serve of drunken oysters. Served three ways, the oysters were surprisingly fresh and salty.

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My favourite oyster of the three was the tequila shot which was served with a generous splash of tomato juice. The Jack Daniels Kilpatrick oyster was everyone’s least favourite. I found the bacon to be dry and flavourless with a barely discernible taste of bourbon. Not such a bad thing as I don’t particularly like bourbon.

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Thai style barramundi ($26.50, GF)

My choice for main course was the Thai style barramundi, a grilled barra fillet cooked in curry sauce with basil, chilli and coconut cream. It is normally served with a pistachio and capsicum couscous but the gluten free option offers chips or mash as a replacement. Whilst it was quite an unsightly dish, the fish was cooked beautifully and the curry sauce was not overpowering. It would have been better paired with some steamed rice instead of mash.

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Hellfire Bay

With a day and a half to explore, we saw only a brief snippet of Esperance and its surrounds yet what I did see left me blown away by this remote town’s rugged beauty. Imagine long stretches of beaches with the whitest sand in Australia where the water is so vividly blue it almost doesn’t look real. It was breathtaking. One of the most special moments we shared was seeing a mother whale and her calf in the bay at Hellfire beach. Every time a tail fin would gracefully plunge out of the water both of us couldn’t hold back emitting loud sighs of amazement. I regretted not bringing my zoom lens with me!

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Frenchman’s Peak, Cape Le Grand National Park

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Watching the storm come in along the Rotary Lookout circuit walk, Wireless Hill

Being in the middle of winter, Esperance’s weather can be unpredictable and can turn from clear blue skies to thundering storms quicker than I expected. After walking the Rotary Lookout circuit walk on Wireless Hill, we stopped to catch our breath in a little gazebo and watched a storm coming in over the coast for just long enough to avoid getting wet. Once the rain hit, we journeyed back into town for an afternoon snack at Taylors Beach café before popping into see her parents.

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Taylors Beach café is situated overlooking the Bay of Isles and has been a local icon for many years. They have live music on Sunday afternoons and are open seven days. We only wanted a light snack to go with our drinks as we were heading out for dinner later that evening.

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Grandin Brut (200ml bottle $38)

We started off with some French bubbles which is something of a tradition for the two of us. We have been known to spend ridiculous amounts of money that we don’t really have on bottles of exquisite French champagne so I figured we needed to keep on with our tradition to some degree; even if Grandin isn’t strictly Champagne it is French! 😉

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Grilled scallops ($22, GF)

Taylors have a small bites menu however unfortunately I was sternly informed that there was only one dish that could be served gluten free; the grilled scallops. There were six scallops served in the shell lightly grilled and seasoned with garlic and olive oil.

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I made the error of eating some of the garnish in the middle of the dish which left a mouldy flavour in my mouth, ruining any further enjoyment of the scallops. The Boy and Kate took heed and avoided eating any greens meaning their scallop experience was much more enjoyable.

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Lovers Cove

Fuelled with the warmth of a round of drinks, we visited her parents for a brief lesson on clipping cat’s claws. Betty Lois and Doris are ex-farm cats who are affectionately known collectively as The Girls. They were on their best behaviour which made for short work of my vet consult allowing us to celebrate with another round of drinks before heading out on the town to the Loose Goose for dinner.

The Loose Goose is one of the fine dining options in town and offers set dinner prices of $45.50 for one course, $57.50 for two courses and $67.50 for three courses. This price includes complimentary herb or garlic bread and a side salad or vegetables with the main meals. They did not have any gluten free bread on offer.

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Camembert cheese (not GF)

In our usual celebratory mode, we all chose to enjoy three courses. It is not often that we get to dine out together and the logical approach was to make the most of it. The Boy’s starter was a thick slab of Camembert cheese wrapped in puff pastry and baked until golden brown. A rather inelegant blob of mild chilli plum sauce accompanied the cheese adding a touch of fruity sweetness. This wasn’t a type of dish I ever expected him to order, in fact I cannot recall the last time I saw him order ANYTHING in puff pastry. However if his moans of delight were anything to go by, I can see he will likely order this again given the chance!

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Sweet potato salad (GF)

Kate ordered the sweet potato salad served warm with marinated mushrooms, French cream cheese, cherry tomatoes and julienned snow peas. It was a vegetarian’s feast and I couldn’t help myself from reaching across and nabbing a slice of soft creamy sweet potato.

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Fresh natural oysters, ½ dozen (GF)

I ordered the half dozen fresh natural oysters which I was hoping were obtained locally from WA but unfortunately I was told they were imported from South Australia. Regardless of the greater distance they travelled to reach my plate each oyster gave me a mouthful of fresh seawater without any unpleasant fishy after-taste.

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Real barramundi (not GF)

The Boy was on a roll with this pastry fetish as his main course was also wrapped in puff pastry. His dish was titled “real barramundi” and consisted of a thick fillet of barramundi cooked with prawns and garlic butter and then wrapped in pastry.

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His fish came with a potato gallete and more lashings of creamy garlic sauce. No vampires came near us that night!

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Greek style chilli squid (GF)

Kate wasn’t too impressed with the main dish choices as she is not really much of a meat eater so she requested for the chilli squid entrée to be served as a main size. Our waitress was more than happy to oblige. Her chilli squid was served in a Greek style cooked with tomato, capsicum and a hint of chilli. It was topped with some crumbled feta and black olives. She paired it with brilliant emerald green choc-mint cocktail made with Crème de Cacao, Crème de Menthe and Midori. We downed a few of those together that night!

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Special: King Snapper Tom Yum (GF)

I ordered the special of the day; the King Snapper Tom Yum. Having travelled a reasonable amount in Thailand, this clear, sweet and sour soup is one of my Thai favourites and I was counting on flashbacks of our time in the tropical sunshine. I certainly wasn’t expecting the dish I received which was more like a red fish curry than a Tom Yum. The sauce was a more modern interpretation made using coconut cream and was served with rice, like a curry. After my initial surprise, I actually didn’t mind it at all. For a curry, it was richly flavoured with all the layering of tastes that a well-made Thai dish should have. The fish was softly cooked and flaked apart gracefully and I was close to licking the bowl clean by the end.

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Death by Chocolate (not GF)

As we arrived at dessert time, I was grateful for having a second stomach as I was totally stuffed. Whenever the three of us are out together, Kate and I will often try and guess what the Boy will order. He will then try to meet our suggestions with an air of total mystery and nonchalance. We are renowned for usually getting it right and simultaneously chanted that he would choose the Death by Chocolate. After a few minutes of playing coy and pretending we were completely wrong our waitress came up to take our order and lo and behold; he orders the Death by Chocolate. It was a rich doorstop-sized block of chocolate cake served warm and drizzled with oozing chocolicious ganache.

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Loose Goose chocolate pot (GF if they don’t cover it with crumbed biscuit!)

Both of us girls ordered the dessert special; the Loose Goose chocolate pot. Despite asking for gluten free, mine was initially served with some chocolate biscuit crumbled on top. Thankfully the Boy pointed this out to me before I had finished taking my photos and I avoided getting gluten poisoning.

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Loose Goose chocolate pot (GF version)

Our waitress was extremely apologetic and promptly swapped it over for me. The chocolate pot was a huge serve of which neither of us needed to finish it all. Of course we both did polish off the lot which made our dancing attempts later on at the Pier nightclub not exactly easy!

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West Beach (some people, including my Bestie, refer to it as Fairy Wonderland)

The following morning we gathered ourselves together for a refreshing coastal walk. There is a walking track along most of the town’s coastline with gentle undulating hills and some of the most breathtaking views of the beaches. If I hadn’t binged so much the night before it would have made a fabulous running track to burn off those excess calories.

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Monjingup Lake Nature Reserve

Sadly our weekend had nearly drawn to an end so before we headed back to the airport, Kate took us for a drive to Monjingup Lake Nature Reserve. She is a master at pleasing everyone and given I had already had a fulfilling foodie weekend, she wanted to take us somewhere that she knew the Boy would love.

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The reserve has a well maintained boardwalk which takes you right out onto the lake giving gorgeous views of the reflections of the trees on the water.

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There was an abundance of bird life that the Boy spotted with great ease; wildlife watching is something of a talent of his and he takes great pleasure in being the first to spot any signs of life. Once again I regretted not travelling with the appropriate camera lens!

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While the Boy wandered off ahead in search of birds and frogs, my Bestie and I took our time to treasure our last hour together.

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Whilst it had been a whirlwind trip this is something the two of us have grown accustomed to over the years. Previously we would both end up being shattered by the end of our rushed catch up due to our desperate attempts at making the most of our time by indulging in all the excesses.

Nearly decades later, our best-friendship has reached a point where we know we have each other for support no matter where we live and what we are doing. Our times together are becoming much more cherished and the influence of her yoga practice on living a healthy life is having a positive impact on both of us. It is a beautiful point in our lives to be.

Despite being all “zen” about my best friend living so far away, as I watched her leave us at the Esperance airport, I shed more than just a few tears. 😥

To the bestest bestie; we had such a fabulous weekend with you in your hometown of Esperance. Let’s hope the time until we meet again is short. Whaa-toot!

 

Chompchomp travelled to Esperance on her own budget purely just to be with her bestie. She is confident that no one in town knew of her blog’s existence and was happy to be completely incognito. 
 
Pier Hotel
The Esplanade, Esperance Western Australia 6450 | (08) 9071 1777 | www.pierhotelesperance.net.au

Pier Hotel on Urbanspoon

Taylors Beach Café
Taylor Street Jetty, Esperance Western Australia 6450 | (08) 9071 4317 | www.taylorsbeachcafe.com.au

Taylors Beach Cafe on Urbanspoon

The Loose Goose
9a Andrew Street, Esperance Western Australia 6450 | (08) 9071 2320 | loosegooseesperance.com.au

 The Loose Goose Restaurant on Urbanspoon

Southern Forests Truffle Kerfuffle Truffle Festival 2014

Posted by  | Categories: Degustation/Fine dining, Events, Featured, Food and Wine Festivals, Regional WA, Southern Forests

My friends and family will tell you that I have always been an enthusiastic and excitable person. My facial features and hands rarely remain expressionless and I often suffer from a lack of volume control. There are some things in my life that can further amplify these personality traits and I have a tendency to obsess over them. To name a few. Cats. Raw chocolate. Popcorn. Running. Mushrooms. Slow cooked eggs. And black truffles. My black truffle addiction gains force each year as I seek out bigger and better truffle experiences.

For those not in the know I am not referring to a type of chocolate. Black truffles are weird looking balls of fungus that grow underground on the roots of oak and hazelnut trees. They are a highly sought after delicacy and sell for thousands of dollars per kilo. Truffles only grow for a very limited season over wintertime and do not hold a very long shelve life.

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The Southern Forests region in Western Australia has proven to be the prime location to grow this “black gold” with 80% of the Southern hemisphere’s black truffle coming from this small but highly productive region. To celebrate the truffle season each year, there is a three day truffle festival held called Truffle Kerfuffle which is dedicated to showcasing the abundance of produce from the Southern Forests region with the black truffle being on centre stage.

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The Hunt and Harvest Dinner

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Southern forests beetroot carpaccio with truffled kohlrabi remoulade and truffled walnut dressing by Michelle Forbes of The Trustee (GF)

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Manjimup Blue Ridge Rainbow trout, Southern Forests Green Star apple and potato purée with confit walnut and beetroot by Peter Manifis of InContro (GF)

This year I journeyed down to Manjimup for the full weekend to get the entire truffle experience. Our first evening celebrations kicked off with the sell-out Hunt and Harvest dinner. This was a luxurious affair of six courses and matched wines with every dish enhanced extravagantly with lavish servings of fresh, aromatic truffle. At each table setting we were even given a 20 gram fresh truffle to take home.

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Manjimup Blue Ridge Marron with Southern Forests truffle juices, fregola and 5 yo vinegar by Guy Grossi (my dish omitted the fregola to be GF)

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Whilst the truffle remained the shining star of the show, each course also utilised some of the best produce this region has to offer including marron, rainbow trout and crunchy sweet apples.

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Manjimup Hampshire Grass fed beef duo Bourguignon, roasted strip loin, braised short ribs, Southern Forest celeriac puree, red wine sauce and black truffle Philipe Mouchel from Melbourne (GF)

It was hard to pick a highlight for the evening but for me it was Philipe Mouchel’s Manjimup Hampshire Grass fed beef. The beef was prepared two ways; a tender soft roasted strip loin with rich, braised short ribs. It was served on a bed of Southern Forest celeriac purée with a red wine sauce and of course shavings of black truffle.

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Southern Forest honeycomb, Northcliffe Bannister Downs curd and whey lavosh by Guy Jeffreys of Millbrook Winery (GF)

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The cheese course was spectacular in appearance with each platter topped with giant sized shards of gluten free whey lavosh. Hidden under the lavosh sat rolls of Bannister Downs curd which had been delicately wrapped in paper thin slices of truffle. It was a night of excess and was well worth the expense. "fontys pool" "perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "southern forest" "pemberton" "manjimup" "south west australia" "black truffle" "truffle festival" "truffle kerfuffle" "perigold truffle" "food festival" "food event" "perth food festival" "co op dining" "wine festival" "west australia food festival" "lalla rookh" "southern forest food council" "hunt and harvest" "degustation"

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The next day I woke up nursing a sizey hangover but the anticipation of more truffle feasting to come it made things seem a lot easier to get going. I certainly didn’t want to miss out on anything so we headed back to Fonty’s Pool early in the day for the festival part of the weekend celebrations. We started with a naughty breakfast of truffled popcorn from the Taste of Balingup stall.

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Note the price dropped to $5 serve by lunch time ;)

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Freshly popped corn tossed in truffle butter and topped with grated truffle? Oh my! It was out of this world. I have to confess to you that with the Boy’s help I may have eaten at least half a dozen serves over the course of the weekend. And I could have easily eaten more.

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Cauliflower soup with truffle and raw crisp bread from Loving Gift (GF)

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There were marron raffles run throughout the day

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Black Magic truffle products

The Farmer’s market was filled with a number of stalls selling produce from the Southern Forest region with a strong focus on truffle. There were a great variety of gourmet hot food stalls too which led me to the compulsion to try as much dishes as I humanly could. Thankfully most of the stalls had a gluten free option so I didn’t miss out on much! "limes" "bishops fingers" "perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "southern forest" "pemberton" "manjimup" "south west australia" "black truffle" "truffle festival" "truffle kerfuffle" "perigold truffle" "food festival" "food event" "perth food festival" "co op dining" "wine festival" "west australia food festival" "lalla rookh" "southern forest food council" "hunt and harvest" "degustation"

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Gluten free Italian biscuits by I Pasticcimi

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Southern Forest Gourmet Stuffed Spuds: Marron and truffle spud by Stephen Clarke (GF)

Whilst the truffle popcorn was obviously my favourite, some other addictive bites included the marron and truffle stuffed potatoes, Kent Street Deli’s fall apart beef cheeks with truffle mash and Pata Negra’s lusciously smooth pate. I was impressed that David Coomer’s wife was kind enough to bring gluten free crackers to the festival to accompany the pate for those Coeliacs in need!

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Those fall part tender beef cheeks. Heaven (GF)

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Chicken liver pate with moscatel jelly and black truffle by David Coomer from Pata Negra (GF)

Running at half hour intervals throughout the two days were truffle hunts held on one of the surrounding truffle farms. The hunt is conducted a short bus ride away from the festival and it is the best way to learn more about this interesting industry. "black truffle hunt" "truffle dog" "truffle hunt" "perth restaurant reviews" "perth restaurants" "perth gluten free" "perth fructose friendly" "perth food reviews" "restaurants perth" "food photos" "perth food blog" "food blog" "travel blog" "perth" "perth travel blog" "chompchomp" "gluten free" "fructose friendly" "low fodmap diet" "fructose malabsorption" "gluten free cooking" "raw food cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "coeliacs" "coeliac disease" "southern forest" "pemberton" "manjimup" "south west australia" "black truffle" "truffle festival" "truffle kerfuffle" "perigold truffle" "food festival" "food event" "perth food festival" "co op dining" "wine festival" "west australia food festival" "lalla rookh" "southern forest food council" "hunt and harvest" "degustation"

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As black truffles grow underground they are not that easy to find. In Manjimup, truffle farmers spend time training their dogs to be able to sniff out the treasure without damaging it. We got to meet Latte the truffle dog, a very placid and patient boy who liked to live his life in the slow lane.

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Latte would carefully walk under the oak trees to smell where the truffles lay and when he found one he would gently paw at the ground once or twice then look expectantly at his owner for a treat. After half an hour or so, he had helped his owner find a small bag full of walnut sized truffles. An impressive haul when you consider they sell on the retail market for over $2000.

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Whilst the main group were busy watch Latte at work, I noticed the Boy was lingering back from the crowd looking somewhat suspicious. As I glanced back to see what he was up to I saw him flick a clod of moss off the ground with his foot and his face lit up with surprise.

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I toddled over to see what he found and saw an enormous black shadow laying underneath the red dirt and bright green moss. It was a giant sized truffle that outsized all of the truffle dog’s truffles by far! Looks like the Boy has found his new calling. My truffle snuffling husband. I married well. As I sadly handed over the weighty specimen to its rightful owner I secretly hoped he would exchange one of the smaller golf ball sized truffles as payment but alas all he offered was one of Latte’s liver treats. Erm, no thankyou!

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Hadleigh Troy from Restaurant Amuse and Paul Wyman from Colonial Brewery

After our truffle hunt we met up with my dear friend Ai-Ling from Food Endeavours of the Blue Apocalypse for a Masterclass with Hadleigh Troy from Restaurant Amuse and Paul Wyman from Colonial Brewery. They teamed together to show us that food and drink matching isn’t just for wine but can easily be done with craft beers.

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Unfortunately for me, Colonial cannot produce any gluten free beers but Hadleigh was thoughtful enough to source some locally produced gluten beers for me from Billabong Brewery. It was a joy to watch two masters at their craft talk so passionately about their industries and it reminded me that it is important to always follow your dream.

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Miso marinated mushrooms with cauliflower and smoked egg yolk (GF)

Hadleigh created a two course journey matched with three rounds of Colonial beers. Whilst I didn’t get to try Colonial brew, the Boy is quite the beer expert and was happy to inform me they got his fussy tick of approval. He enjoyed their complexity in flavour and was inspired to make sure we visit their brewery next time we are in Margaret River.

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For our third and final festival day, I had booked tickets for the Southern Forests Farmers Long Table lunch. This was a much more casual affair than the higher profile Hunt and Harvest dinner which made a nice contrast in experiences.

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Our table was adorned with an abundance of locally sourced fresh produce including potatoes, kale and silver beet. The lunch pulled on the talents of three amazing WA chefs; Kiren Mainwaring from Co-op Dining, Joel Valvasori from Lalla Rookh and Sophie Budd from Taste Budds Cooking Studio.

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Slow cooked egg, savoury meringue, cauliflower puree, shaved cauliflower with fresh truffle By Kiren Mainwaring of Coop Dining

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Kiren Mainwaring from Coop Dining

Every ingredient used in the three course lunch excluding staples such as sugar, flour and salt were sourced from the Southern Forest region. Kiren’s dish included one of his signature elements; a slow cooked egg. This was paired with a savoury meringue, cauliflower puree, shaved cauliflower and of course, fresh truffle. It was a wondrous play on textures with a layer of subtle sweetness coming from the gelatinous yolk and the air-puff crisp meringue.

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Local Manjimup potatoes: Kipfler and Laura

There was a brief interlude before main course for local potato growers Carlo and Bob Pessotto to talk to us about the diverse range of potatoes available in Australia. We were served two potatoes; a Kipfler and a Laura. They were roasted and served with a spoonful of molten butter drizzled on top. They wanted to use this as a way to highlight that there can be such a range in flavour and texture between the different potato varieties and encouraged us to try experimenting with eating more types.

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Ricotta gnocchi, lamb and mushroom ragu with fresh truffle by Joel Valvasori, Lalla Rookh

Joel’s dish of ricotta gnocchi, lamb and mushroom ragu and fresh truffle effectively silenced the table for minutes as everyone was too busy tucking into its deliciousness. It was just what the cold winter weather commanded and was the perfect way to warm our heart and soul.

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My gluten free version used polenta instead of the gnocchi

He adapted my dish to be gluten free by replacing the gnocchi with thick, creamy polenta. The polenta partially soaked up all the richly flavoured juices from the ragu meaning there was no missing out for this gluten free girl.

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Pink Lady and hazelnut frangipani tart with clotted cream and shavings of truffle by Sophie Budd of Taste Budds Cooking Studio (non GF version)

Sophie’s dessert utilised the vibrant coloured local Pink Lady apples topping a hazelnut and frangipani tart on a short crust pastry with clotted cream and shavings of truffle.

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My GF version for dessert

My gluten free version omitted the pastry and my apple doubled in sized in comparison to everyone else’s. Many of you know that apples are not ideal for a fructose malabsorber however I was prepared to tough it out after slugging some glucose tablets down my throat. Glucose can help with absorption of fructose to an extent. If only there was a pill to reverse the effect of eating gluten how much easier would life be? As the lunch came to a close, we were offered to help ourselves to the produce on the table. I plopped a number of those tasty local potatoes in our bag with the plans to devour them for dinner at our chalet that evening.

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Our basic chalet back in Pemberton didn’t have an oven in its kitchen but it did have a pot belly stove. Upon our return from the festival that afternoon, it didn’t take the Boy long to get the fire roaring. I smothered the potatoes in some truffle butter that we bought earlier that day, wrapped them in foil and poked them deep into the hot coals.

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What was I saying about the simple things in life? After a weekend of eating decadently with lunches and dinners prepared by famous chefs, it was such pleasure going back to basics. Once our hot potatoes were cooked, I added more spoonfuls of truffle butter and cheekily grated fresh truffle on top. That was our dinner for the evening. It was the perfect way to end a perfect weekend.

Truffle Kerfuffle truffle festival 2014 prices:
General entry Weekend Pass – Adult $30, Child $15
Hunt & Harvest Dinner $220 including wine
Truffle Hunt $40
Masterclasses ranged from $65-145. My Masterclass cost $85
Farmers Long Table Lunch $125
 
 
In addition to all her dietary issues, Chompchomp also suffers from a serious condition called FOMO, or Fear-of-missing-out. Consequently she had no desire to wait and see what events she may or may not receive invitations to via her blog and promptly booked her TK weekend for full price on the first day the tickets were released. And it was worth every cent.  
 
 
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InContro                  InContro on Urbanspoon
Grossi Restaurants     Grossi Florentino on Urbanspoon
Millbrook Winery     Millbrook Winery on Urbanspoon
Taste of Balingup    Taste of Balingup on Urbanspoon
Kent Street Deli    Kent Street Deli on Urbanspoon
Pata Negra          Pata Negra on Urbanspoon
Restaurant Amuse    Restaurant Amusé on Urbanspoon 
Co-op Dining         Co-Op Dining on Urbanspoon
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Gluten Free Italian at Modo Mio, Crown Perth

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

Enjoying gluten free Italian cuisine in a restaurant is a rare luxury for me. Whilst it is easy to make gluten free pasta dishes at home, the number of Italian restaurants that can accommodate us are few and far between. Nearly three years ago, my gastroenterologist insisted I return to eating gluten for nearly seven torturous weeks in order to take the necessary biopsies for Coeliac disease testing. It was a hard slog with every day becoming an effort as the “poison” of gluten decayed my health.

In a pathetic attempt at maintaining a glass half full attitude, I decided to make the most of this time and eat all the gluteny foods that I had been missing for years. I consumed copious amounts of pasta, croissants, donuts and real bread for the duration of my gluten challenge. The fine dining Italian restaurant Modo Mio had only just opened at the Crown and so off I headed with the Boy to eat fresh pasta and bread while I still could. Just a side note, for those who choose to click on the link and read this old post of mine; please be warned! It is one of my very first posts I published back when I was on the steepest part of this blogging learning curve. I find it somewhat cringeworthy to read but remind myself that everyone has to start somewhere.

Years later I was approached by Crown Perth to return to Modo Mio for a subsidised return visit. I was interested to see how this fine dining establishment could handle a gluten free customer such as myself and so I gratefully accepted the invitation.

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(Note this isn’t the gluten free bread I received, it’s the Boy’s normal bread)

It had been a mad working weekend filled with emergencies and drama so the thought of sitting in an ambient restaurant with my favourite person sounded like the perfect recipe to unwind. We were warmly greeted and shown to our table which oddly happened to be exactly the same table we sat at back in October 2011. A weird coincidence indeed!

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Our waitress for the evening came over to introduce herself and answer any questions regarding the menu. She knew all the dishes in depth and proceeded to talk me through each one advising what was gluten free or how they could be adapted. I was pleasantly surprised that despite being a cuisine I thought wasn’t very gluten free friendly I had an abundance of options. There was even gluten free bread AND pasta available.

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Mosaico di salmone affumicato con caviale Oscietra ($33, GF)

We started with the trio of salmon entree. I could immediately see Modo Mio have lifted their game since they opened a few years ago. Our dish was beautifully presented with each component as fresh as the next. In the centre of the plate was a mound of soft salmon tartare tossed with citrus, cucumber and sour cream. Each mouthful disappeared in a second with subtle salty flavours accentuated by the occasional burst of a salmon roe egg.

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At the far end of the dish sat two silky smooth rolls of salmon perched on cucumber discs and filled with sour cream. One was topped with fresh dill and the other with crunchy poppy seeds. The Boy knows how much I love the sensation of poppy seeds splitting between my teeth and so he allowed me take that one as he reached for the other.

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The final component of the salmon trio was not the easiest portion to share. A hard-boiled egg was filled with more of the satiny smoked salmon and topped with a decadent spoonful of Oscietra caviar. We carefully halved the portion to ensure we each got an equal amount of the decadent topping. Not a bad mouthful of luxury for the price!

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We had specifically planned to share just one entrée so we could also have a plate of pasta before we hit main course. I mean, how can I NOT order pasta when she offered me a gluten free version? Our waitress had recommended that the best dish on the menu to have with the gluten free penne was the “spaghetti ai fruitti di mare” or, seafood pasta.

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Spaghetti ai fruitti di mare ($32, using GF penne)

Gluten free pasta can be temperamental to cook however I noted ours was exquisitely “al dente”. Each tube was liberally coated in richly flavoured chilli tomato sauce and buried deep in the dish was a generous serving of mussels, cockles, fish, squid and octopus.

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Abandoning all cares that I needed to leave some room for both our main and dessert, I tucked into the pasta greedily like a child with an ice cream on a hot day. This was an uncommon treat that I wanted to enjoy to the maximum.

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For my main dish I ordered the “doppio barramundi”, or double barramundi. This dish originally comes with Parma ham saccottini which are little parcels of pasta filled with Parma ham, and therefore it needed to be adapted to be gluten free. The chef kindly replaced the saccottini with some buttery greens and roasted cherry tomatoes.

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Doppio barramundi e prosciutto crudo, ‘saccottini’ al prosciutto e salvia ($48, made GF by the omission of saccotini)

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Each of the two fillets of barramundi were clean tasting without any of the muddy aftertaste that this fish can sometime have. The dish was simply finished with a thick sage and caper butter sauce.

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Orata alla plancia, caponata di melanzane, salsa ‘aioli’ e calamari ($45)

The Boy also ordered fish for his main choosing the seared snapper. A thick chunk of crispy skinned snapper on a bed of the smoothest mash was topped with a flavoursome eggplant caponata. A couple of portions of crumbed calamari, roasted cherry tomatoes and a light drizzle of saffron aioli finished the dish.

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Pure’ di patate con funghi trifolati ($12, GF)

I wasn’t anticipating such generously sized main meals as I’m accustomed to most fine dining establishments serving smaller portions. Consequently I ordered one side dish for us; the fresh made mashed potato with sautéed button mushrooms. Although I knew the Boy had already mash in his dish, I wanted some I could enjoy without any gluten contamination. Plus, who can go past sautéed mushrooms? Not me.

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Gelato ($14)

Many of you may have heard me mention about the Boy’s love of ice cream. It is an addiction that spans back for as long as I have known him. He waxes and wanes with his ice cream intake in a similar all-or-nothing fashion like I do with chocolate.  Modo Mio’s ice cream trio of amarena cherry marble, vanilla and Nutella did not disappoint my beloved ice cream connoisseur.

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Pannacotta alla vaniglia, zuppetta di ‘amarene fabbri’ e rabarbaro e croccante al caramello ($15, GF)

I opted for one of my favourite traditional Italian desserts; a pannacotta. It was perfectly formed with an exquisite ability to jiggle about without losing its shape despite my repeated attempts as I wobbled my plate about the table. It passed my test and I knew I made the right choice.

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It was served in a cherry and rhubarb consommé giving alternating sweet and tart flavours. We went silent as we tucked into our final dish for the evening. All you could hear was the repeated chink of our spoons against our plates as we scooped up each mouthful, both wistfully off in our own private thoughts of decadent dessertland.

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I love returning to a restaurant and seeing how they have grown and developed, especially when it is for the better. Whilst there wasn’t anything overtly negative with our first visit to Modo Mio, we did experience slow, inattentive service and our meal lacked any wow factor.

In total contrast, our most recent visit we were very impressed with the quality of the food and the attentive, knowledgeable service. We also found Modo Mio’s prices quite reasonable considering its location in the Crown complex. We will look forward to returning again in the future.

Chompchomp dined as a guest of Crown Perth. She was offered a meal of the value of $150 however in her usual gluttonous state she couldn’t hold herself back and ordered a further $100 worth of food and drink. She was more than happy to pay the remaining balance of their meal herself. She was in no way obliged to write a favourable review and did not let the wait staff know the purpose of her visit.
 
Modo Mio
Crown Perth, Great Eastern Highway, Burswood WA 6100 | (08) 9362 7551 | www.crownperth.com.au/restaurants/premium/modo-mio/about
Price: $$$$ Entrees $25-33, Pasta $27-34, Mains $31-51
Modo Mio on Urbanspoon

New gluten free additions to the Menu at The Gaya Applecross

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

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

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Yook jijimi ($12, GF)

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

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Tofu kimchi ($12, GF)

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

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Yook jijimi ($12, GF)

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

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Beef brisket salad ($14, GF)

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

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Complementary side dishes

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

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Grilled yuzu salmon ($30, GF)

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

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

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

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Samgyetang ($28, GF)

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Samgyetang ($28, GF)

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

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Samgyetang ($28, GF)

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

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Complementary dessert (not GF)

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

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Gaya Ho-tuck ($8, GF)

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

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

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

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Cacao

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Matcha (green tea)

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

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Mixed grain

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

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

The Gaya Applecross on Urbanspoon

A Tray of Trinkets at Dux Cafe, Como

Posted by  | Categories: Breakfast/Brunch, Desserts, Featured, Modern Australian, Perth, Restaurants

For people who eat out regularly the Entertainment Book is an essential annual purchase. It is a book containing hundreds of discounts available for many of the popular restaurants around your chosen capital city in Australia. The books can be purchased through many worthwhile charities and a proportion of the sale price goes to the charity who is selling it. This year we bought ours from the Cancer Council of WA. One of the things I love about the Book is that not only do we get discounts from many of our favourite restaurants but it also encourages us to check out ones we wouldn’t ordinarily visit. Having worked all weekend I felt the need to make the most of the final shreds of sunshine so I flipped through our copy to look for somewhere local that was open for lunch. The Dux café is on South Terrace in Como and have actually been in the area for over ten years. It is a cosy little restaurant that has a strong local following and hosts sell-out degustations and wine dinners on a regular basis.

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Dux bread plate, trio of dips, assorted grilled breads ($10)

Dux Café have a number of gluten free options and the chef is happy to adapt other options to make them gluten free. We started with the trio of dips with assorted breads and some gluten free toast on the side for me. The dips included a smooth hummus, a spicy capsicum dip and some olive oil with balsamic. I am guessing the absence of the third dip meant that it wasn’t gluten free.

"Crispy squid" "Thai style salad" "house cured" "streaky bacon" "nam jim dressing" "Tasting plate" "prawn duo" "local tiger prawns" "prawn croquettes" "chilli" "mango" "home grown herb" "Persian feta" "fig tart" "caramelised shallots" "basil" "home grown red lettuce" "balsamic reduction" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "fructose malabsorption" "FODMAP recipes" "South Perth" "Como" "Vic Park" "Dux cafe" "dux cafe south perth" "dux cafe como" "south perth restaurants gluten free" "south perth restaurants" "lunch"

Tasting plate ($39)

I was in the mood for share food so we ordered the tasting plate which I was told has components that could be done gluten free. The “prawn duo” consisted of local tiger prawns simply grilled alongside some prawn croquettes that weren’t gluten free. It was served on a bed of fresh home grown herbs, mango, chilli and cherry tomatoes. It would have been good if the croquette was served on a different plate to avoid contamination of crumbs.

"Crispy squid" "Thai style salad" "house cured" "streaky bacon" "nam jim dressing" "Tasting plate" "prawn duo" "local tiger prawns" "prawn croquettes" "chilli" "mango" "home grown herb" "Persian feta" "fig tart" "caramelised shallots" "basil" "home grown red lettuce" "balsamic reduction" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "fructose malabsorption" "FODMAP recipes" "South Perth" "Como" "Vic Park" "Dux cafe" "dux cafe south perth" "dux cafe como" "south perth restaurants gluten free" "south perth restaurants" "lunch"

Tasting plate ($39)

On the opposite side of the platter was a gluten free crispy squid salad with house cured streaky bacon and nam jim dressing. The squid was slightly chewy but when eaten in one mouthful along with the salad it packed a powerful punch of flavour. In the middle of the platter was a Persian feta and fig tart with caramelised shallots and basil. As this was obviously this was not gluten free so I left that for the Boy to enjoy while I tucked into the spicy squid salad.

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Sautéed exotic mushrooms, house made crisps, creamy sherry vinegar sauce ($12, note crisps not GF)

Knowing that I wouldn’t be able to share all of the platter I also ordered the sautéed exotic mushrooms with creamy sherry vinegar sauce. I would normally order such a dish for breakfast but as many of you may know by now I’m a little nuts for my mushrooms. There were a whole array of different types of mushrooms in there and I was grateful I had gluten free bread on the side to soak up all the creamy naughtiness left in the bottom of the bowl.

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Dux trinket tray ($14)

We didn’t really NEED dessert but then that never really is the point of dessert is it? I loved the sound of the “Dux trinket tray” and was even more intrigued when our waiter confirmed it was gluten free.

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Dux trinket tray ($14)

Scattered across the plate were indeed a collection of sweet trinkets as described including triangles of soft white chocolate fudge, raspberry jubes, a large Dux Pedro truffle, thick chunks of honeycomb and some crystalline pistachio praline. Whilst definitely not for the diabetically inclined, this sugar hit had a wonderful balance of elements and fitted in well with our whole concept of sharing a variety of small nibbles for lunch.

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Dux trinket tray ($14)

Dux offer an alternate dining option for those looking for a relaxed café with a bit of finesse away from the Vic Park and South Perth café strips. Whilst the savoury dishes that we chose did not leave me spinning with excitement, our dessert was something quite interesting and definitely something I would be keen to return back for.

Dux Restaurant
71 South Terrace, Como WA 6152 | (08) 9474 9000 | www.duxrestaurant.com.au
 
Price:                    $$$ (Lunch menu $10-22, Entrée $18-20, Mains $33-39)
Food:                    6/10 (loved the trinkets and the creamy mushrooms)
Service:               2.5/5 (initially attentive but became very slow, waited ages to order dessert)
Ambience:           2.5/5 (has a tidy café feel)
Drinks:                 N/A
Total:                  12/20

Dux Restaurant on Urbanspoon

Our Eat Drink Perth Do-It-Yourself Roving Lunch

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

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

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

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Our beautiful city; Perth

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

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The Terrace Hotel

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

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Complementary gluten free bread

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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WA cheeseboard

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

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

"Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "food event" "West Australia food festival" "launch event" "food festival" "wine festival" "Perth food festival" "eat drink Perth" "eat drink perth 2014" "top ten" "City of Perth" "Perth city" "Terrace Hotel" "The Terrace Hotel" "Terrace Perth" "Roving lunch" "roving diner" "Passport" "vouchers" "Cheeky Sparrow" "Jean Pierre Sancho" "Stables bar" "The Stables perth" "gluten free roving dinner"

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

"Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "food event" "West Australia food festival" "launch event" "food festival" "wine festival" "Perth food festival" "eat drink Perth" "eat drink perth 2014" "top ten" "City of Perth" "Perth city" "Terrace Hotel" "The Terrace Hotel" "Terrace Perth" "Roving lunch" "roving diner" "Passport" "vouchers" "Cheeky Sparrow" "Jean Pierre Sancho" "Stables bar" "The Stables perth" "gluten free roving dinner"

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

"Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "food event" "West Australia food festival" "launch event" "food festival" "wine festival" "Perth food festival" "eat drink Perth" "eat drink perth 2014" "top ten" "City of Perth" "Perth city" "Terrace Hotel" "The Terrace Hotel" "Terrace Perth" "Roving lunch" "roving diner" "Passport" "vouchers" "Cheeky Sparrow" "Jean Pierre Sancho" "Stables bar" "The Stables perth" "gluten free roving dinner"

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

"Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "food event" "West Australia food festival" "launch event" "food festival" "wine festival" "Perth food festival" "eat drink Perth" "eat drink perth 2014" "top ten" "City of Perth" "Perth city" "Terrace Hotel" "The Terrace Hotel" "Terrace Perth" "Roving lunch" "roving diner" "Passport" "vouchers" "Cheeky Sparrow" "Jean Pierre Sancho" "Stables bar" "The Stables perth" "gluten free roving dinner"

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

"Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "food event" "West Australia food festival" "launch event" "food festival" "wine festival" "Perth food festival" "eat drink Perth" "eat drink perth 2014" "top ten" "City of Perth" "Perth city" "Terrace Hotel" "The Terrace Hotel" "Terrace Perth" "Roving lunch" "roving diner" "Passport" "vouchers" "Cheeky Sparrow" "Jean Pierre Sancho" "Stables bar" "The Stables perth" "gluten free roving dinner"

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

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

Cheeky Sparrow on Urbanspoon

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

The First Feast – Eat Drink Perth’s Launch Party

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

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

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

Darling Buds of May

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

Watermelon Moscow Mule

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

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

Watermelon Moscow Mule

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

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

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

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

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

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

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

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

Hamachi carpaccio Kingfish sashimi

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

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

Pork belly (GF option)

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

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

Gyu Tataki (no capsicum option)

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

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

Gyu kushiyaki (no seafood/no raw option)

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

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

Shredded confit of lamb on rosemary and roast garlic mash

 

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

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

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

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

Cone Bay barramundi on white truffle potato purée

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

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

Papillon Roquefort, cabernet poached pear (GF option)

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

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

Swiss Gruyère, Cabernet poached pear, thyme salted doughnut

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

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

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

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

Bobeche Iced Tea

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

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

Bar Lafayette on Urbanspoon    Choo Choo's on Urbanspoon

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

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

Bobèche on Urbanspoon

Distance really does make the heart grow fonder at Bar 9, Adelaide

Posted by  | Categories: Adelaide, Breakfast/Brunch, Coffee, Featured, Restaurants, Travel

I consider myself a Perth girl and love our city in so many ways but I wasn’t actually born here. I was born in Manly and my moved to Adelaide in my childhood years. I went on to spend most of my teenage years in Adelaide before moving to the other side of Australia on my own at the impressionable age of seventeen. Whilst my loyalties will always lie with Perth, I cannot deny that Adelaide holds a very sweet place in my heart and returning feels like coming home despite leaving so many years ago. One of the big attractions to return to Adelaide for is my Mum. Mum and I have always been best friends and being physically separated by thousands of kilometres makes our times together even more precious. After letting all the madness of Christmas die down, the Boy and I made a weekender trip to see her for the first time since our wedding. Being a total foodie herself, Mum had planned a busy weekend of feasting starting off with a hearty breakfast at a gorgeous restaurant called Bar 9.

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As I looked at the forecast back home in Perth where it was predicted to hit 42°C I was thankful to be away for the weekend as Adelaide was blessed with the most perfect weather. Bar 9 was packed full and we had to wait around fifteen minutes for a table. It was bustling, noisy and full of life which is just the way I like to start my morning but I could see both the Boy and my step dad cringe a little at the decibels.

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Short Mac ($3.50)

Bar 9 take their coffee quite seriously and purchase 5 Senses coffee roasted to order and then blended and aged on site. My short macchiato was richly flavoured with a complexity I wasn’t expecting and ending on a smooth aftertaste with hints of caramel. I was truly impressed by the quality of their coffee.

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The menus were hidden inside Golden Books like they are back home at Mrs S and my menu was coincidentally inside one called “I love you, Mommy!”. Bless.

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Asparagus on toast ($15)

For a slim, tiny framed person my Mum can put away a decent amount of food despite retorts to the contrary.  Sound familiar at all? I guess what they say about the apple falling from the tree has some merit. Mum ordered the charred asparagus spears on toast with poached eggs, slivered almonds and finely grated grana prado.

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Creamy truffled mushroom ragu ($18)

The Boy didn’t hold back and went straight for the ultimate decadence; creamy truffled mushroom ragu. Rich, meaty mushrooms were stewed into tender slippery morsels and drizzled with truffled honey.

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Egg porn part I

My stepdad looked on with mild bemusement as I stopped the Boy mid-way through slicing into his poached eggs to catch the wonderful moment on camera. Being much more accustomed to such moments my Mum chuckled at my strangeness and explained to him what it was all about.

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House cured ocean trout ($17 + $2 for GF option)

I ordered the house cured ocean trout with some initial regrets as I looked over at the Boys truffiliciousness.  My jealousy was short lived as my dish provided more than just satisfaction from hunger relief. The gluten free bread came in small post-stamp sized pieces but this was made up for by providing three pieces. Each piece was adorned with vibrantly coloured trout which was as soft as velvet on the tongue.

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Egg porn part II

My dish didn’t come with any eggs so not wanting to miss out I ordered one poached egg on the side. Once again I got the privilege off seeing it gently pop before oozing out golden perfection. Don’t you love how those simple things in life can often be some of the best?

You always know that the food is good when everyone across the table suddenly goes silent and for a brief few minutes we all sat in comfortable silence enjoying our breakfasts. Fueled and ready for a big day we rolled ourselves out of the restaurant, into the car and headed off for a day in the McLaren Vale wine region.

Bar 9
96 Glen Osmond Road, Parkside SA 5063 | (08) 8373 1108 | bar9.com.au/wp
 
Price:                     $$ (Breakfast $11-18)
 Food:                    4/5 (polished breakfast grub with a slightly fancier twist)
Service:                3.5/5 (quippy and quick)
Ambience:          3/5 (noisy and action packed)
Drinks:                  4.5/5 (go even just for the coffee)
Total:                     15/20

  Bar 9 on Urbanspoon

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

Minipost: Loving our local's new menu at The Precinct, Victoria Park

Posted by  | Categories: Bars, Modern Australian, Perth, Pub, Restaurants, Vegetarian, Wine Bar

The Precinct is one of my favourite locals; it only takes us about fifteen minutes to walk there from our house, it has an ever changing and interesting wine list and most importantly they are very gluten free and vegetarian focused. Whilst I have already written two full posts on our Precinct dining experiences, our recent visit to try their new menu warrants at least a little photographic mention on the blog. Please note this was eaten over two nights….;-)

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Zucchini fritters, pickled beetroot, house made labne ($17, GF & vego)

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Tomato medley, Italian buffalo mozzarella, basil ($18, GF & vego)

Their new summer menu has moved away from the traditional structure of entrées and mains onto the more modern way of dining; share plates. More than half the menu is gluten free and there are over half a dozen vegetarian options that branch out well beyond the common offerings.

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Baked risotto, beetroot, mint, Meredith goats cheese ($16, GF & Vego)

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Tasmanian salmon, Spanish white anchovies, caper berries, herbs ($27, GF)

"whey blanched broccoli" "sugar snap peas" "kale" "green beans" "Perth Restaurant Reviews" "Perth food blog" "food blog" "food photos" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth bars" "Perth restaurants" "Perth food reviews" "breakfast" "casual dining" "vegetarian" "brunch" "wine bar" "Victoria Park" "The Precinct" "Vic Park" "Albany Highway" "vic park cafe" "Vic Park" "Albany Highway cafe strip" "Victoria Park" "wine bar" "The Precinct" "beer" "wine" "small bar" "The Precinct, Victoria Park"

Whey blanched broccoli, sugar snap peas, kale, green beans ($14, GF & vego)

Every dish was a winner in our opinion but the best dish of all came as a nice surprise; the roasted garlic and mustard mushrooms using a combination of King oyster, Shiitake, Oyster, Swiss Browns. We ordered this dish on each visit as it was too good to miss out a second time round.

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Roasted garlic and mustard mushrooms (King oyster, Shiitake, Oyster, Swiss Brown) ($25, GF & vego)

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Roasted garlic and mustard mushrooms (King oyster, Shiitake, Oyster, Swiss Brown) ($25, GF & vego)

"Marinated Fremantle sardines" "haricot beans" "chilli" "capsicum" "dill" "Perth Restaurant Reviews" "Perth food blog" "food blog" "food photos" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth bars" "Perth restaurants" "Perth food reviews" "breakfast" "casual dining" "vegetarian" "brunch" "wine bar" "Victoria Park" "The Precinct" "Vic Park" "Albany Highway" "vic park cafe" "Vic Park" "Albany Highway cafe strip" "Victoria Park" "wine bar" "The Precinct" "beer" "wine" "small bar" "The Precinct, Victoria Park"

Marinated Fremantle sardines, haricot beans, chilli, capsicum, dill ($20, GF)

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Amelia Park lamb ribs, walnut spice yoghurt ($17, GF)

Their gluten free dessert options have had a total make over for which I am extremely grateful. Previously The Precinct’s gluten free desserts haven’t been anything I would rave about. Things have certainly changed for the better and upon reading the menu we struggled to choose one so we ordered both.

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Orange and vanilla pannacotta, strawberry, rhubarb ($14, GF)

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Orange and vanilla pannacotta, strawberry, rhubarb ($14, GF)

I would have been happy with either but we were both keen to share. My pavlova crumble was a pretty as a flower garden and I look forward to enjoying eating this on a regular basis!

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Pavlova crumble, raspberry sorbet, fresh berries ($14, GF)

"Three cheese" "cheese platter" "Blue de brabis" "Delice de cremiries" "Queso manchego" "vegetarian" "Perth Restaurant Reviews" "Perth food blog" "food blog" "food photos" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth bars" "Perth restaurants" "Perth food reviews" "breakfast" "casual dining" "vegetarian" "brunch" "wine bar" "Victoria Park" "The Precinct" "Vic Park" "Albany Highway" "vic park cafe" "Vic Park" "Albany Highway cafe strip" "Victoria Park" "wine bar" "The Precinct" "beer" "wine" "small bar" "The Precinct, Victoria Park"

Three cheese platter: Blue de brabis, Delice de cremiries, Queso manchego ($33, GF on request)

Please note this was NOT a sponsored post. I just felt the urge to show off their new menu of my own accord!

The Precinct
834 Albany Highway, East Victoria Park 6101 | (08) 9355 2880 | www.theprecinctvicpark.com.au

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Commencing our 60 day promise to our bodies at The Raw Kitchen, Fremantle

Posted by  | Categories: Breakfast/Brunch, Desserts, Featured, Perth, Raw Food, Restaurants, Vegetarian

I hate making promises that cannot be kept and I frown upon those that do. Come New Year’s Day when I am surrounded by friends and family making pledges to be healthy, eat less, drink less, exercise more and all that jazz I usually remain mum. That is until this year. After my mini-burn out in November that ended in me having to take a week off work, I reluctantly returned to the grindstone still exhausted but somewhat more functional. My drinking habits had escalated to compensate which only served to make me even more tired. Our New Year’s Eve was supposed to be a quiet one at our local The Precinct but with such fabulous food and atmosphere, we both got a little carried away. The night ended with me staying up well after the Boy had gone to bed, dancing alone in the kitchen with the cats. Yes, I really am a crazy cat lady.

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Feeling sad and sorry for ourselves on New Year’s Day, the Boy and I agreed we would attempt to do a 60 day healthy promise to our bodies which involved drinking no alcohol, eating a plant based diet, fasting for two days a week and taking up weekly yoga with a private instructor.

Could we do it?

A vast part of our time together is spent eating out and the thought of regularly doing this without a drink in hand sounded a bit foreign to me. But people have a way of surprising themselves and lo and behold, we have nearly reached the end of our first month with close to a 100% success rate if you can exclude the small amount of wine we drank on our weekend with Mum in Adelaide. I mean, when you are at a winery you cannot NOT drink, can you?

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Over recent weeks I have found myself searching for more vegetarian focused restaurants to visit. Just because we are not drinking alcohol it doesn’t mean we give up our regular nights out. To me that is just madness. The first healthy place on my list was The Raw Kitchen. These guys have recently packed up and moved locations to a bigger and most definitely better venue.

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Their new digs have a yoga studio, a shop and a much more comprehensive menu including some cooked food plus the signature raw dishes.  Everything is both dairy and gluten free without a piece of meat in sight. We each started our meal with a freshly blended smoothie. Since getting my own Omniblend blender at home, smoothies are a regular treat for us. I no longer crave eggs on toast after a long run; I lust after some sort of insanely swamp-like smoothie. Most of The Raw Kitchen’s smoothies contained agave syrup which is not suitable for us fructose malabsorbers as it is high in fructose however they are happy to omit this on request.

"fresh mint" "cacao" "vanilla bean" "ice" "almond milk" "agave syrup" "Organic spinach" "cucumber" "mango" "mint" "lemon" "dates" "Smoothies" "Summer green"  "Minty moment" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "The Raw Kitchen" "Raw Kitchen" "Raw Kitchen Freo" "Raw Kitchen Fremantle" "Fremantle" "raw food" "gluten free raw food" "fructose friendly raw food" "Fructose friendly" "Fremantle gluten free" "Green smoothie"

Smoothies: Summer green & Minty moment (both $8.50 each)

I chose the Minty Moment which contained fresh mint, cacao, vanilla bean, ice and almond milk with the agave syrup omitted. Unfortunately I believe the agave was an essential ingredient for this drink as a sweetener and it was not the easiest to drink without it. The Boy’s Summer Green with organic spinach, cucumber, mango, mint, lemon, dates was much tastier but I only dared to take a miniature sip as both mango and dates are high in fructose and would leave me with a significant tummy ache.

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Roast chats ($8)

For our late lunch, we each picked two dishes and shared the lot between us. Our waitress organised for the meals to be brought out staggered to give us time to relax and enjoy each one. We started off with some roasted chats (not raw obviously) dusted with fennel seeds. They came with a lemon wedge to squeeze over them. Browned to a chewy, near crunchy colour we gobbled these up in snippety snap record time.

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Farmer market superfood salad ($16)

To accompany our only cooked dish we ordered their farmers market superfood salad. At a quick glance it didn’t look like anything very special but as I delved deeper into the piles of coloured leaves I could literally feel my liver detoxifying by the second. In addition to the multitude of greens, there was some seaweed, goji berries, pickled ginger and sprouts and everything was tossed thoroughly with a garlic ginger tahini dressing.

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Our next two dishes were more interesting. The first one was something that we have already tried on our previous visit to The Raw Kitchen; raw nachos. I tried my hardest to encourage the Boy to order a dish we hadn’t already eaten but with no success. He can be pretty easy going most of the time but when he has definitively made up his mind for something he will not budge.

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Raw nachos ($19)

The nachos were made with raw, dehydrated, hand cut corn chips, walnut “beans”, fresh tomato salsa, guacamole and cashew “sour cream”. It was hard to believe this meal contained no dairy as the sour cream tasted like the real McCoy. There was a lot of onion in the salsa which I had to slowly and deliberately pick out piece by piece. Next time I will have to try and remember to ask for it without.

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Raw sushi ($18)

Being massive sushi fans we were keen to see how the raw sushi would turn out. The cooked sushi rice was replaced with cashew cauliflower “rice” and rolled up in seaweed with enoki mushrooms, avocado, pumpkin, sprouts, wasabi mayo and ponzu. Marinated shiitake mushrooms were served on a bed of carrot and cabbage on the side. Incredibly this flavour-packed sushi tasted pretty close to normal sushi except the texture of the “rice” was a little chunkier.

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Raw sushi ($18)

Eating raw, vegetarian, grain free food always leaves me feeling so light even if I eat a fair amount. I simply don’t get any of that uncomfortable bloating that overeating normal food usually gives me. This meant we both had plenty of room for dessert and whilst a lot of raw desserts contain dried fruit and thus fructose, I was willing to risk it with my glucose tablets ready in hand. After much discussion we both picked our own desserts only to be informed that all but one of the cakes had sold out in addition to all of their raw ice cream and most of their smaller sweets.

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Hazelnut torte ($8.50)

All that they had left were the hazelnut torte and a couple of small sweets including the peppermint slice. We ordered one of each. It didn’t end up being such a bad decision after all as each choice was delectable in its own right. The Hazelnut torte was richly chocolaty with a light foamy mousse texture that once again tasted so dairy-ish.

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Peppermint slice ($5)

The peppermint slice had a hint of coconut in it and ended with a refreshingly cool minty aftertaste. Despite the pure decadent appearance of the torte, the peppermint slice was the winner by a long shot. The Boy actually had to physically stop me from over indulging at the counter as I nearly bought a stack to go home with. He reminded me that although they were gluten and dairy free, it was doubtful they were fructose free and I would regret my excesses the following day. I hate it when he is right!

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Peppermint slice ($5)

My consolation prize was a visit to their shop where we spend a little wad of cash on some books and little snacks. I even found one of Pana Chocolate’s flavours that isn’t sweetened with agave syrup; the Sour Cherry and Vanilla. For those lovers of raw chocolate, Pana Chocolates are worth a try. So buttery smooth, it melts in your mouth like no standard chocolate could.

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Raw Food is making more and more of an emergence into mainstream eating cultures. Whilst some may consider it a bit of a fad, and some may take it to the extreme, we enjoy incorporating it into our own diet within reason. As The Raw Kitchen can prove; raw food can be much more than just a pile of boring salads and soaked nuts and if you haven’t experienced it I highly recommend a visit.

The Raw Kitchen
181A High Street, Fremantle | (08) 9433 4647 | www.therawkitchen.com.au
 
Price:                     $$
Food:                    4/5 (being kind to your body never tasted so good. A food allergic’s dream)
Service:                3/5 (they know their menu well, shame about so many items having run out)
Ambience:          3.5/5 (open, well lit and funky)
Drinks:                  3/5 (smoothie galore – unless you have fructose malabsorption)
Total:                     13.5/20 

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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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.

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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

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Gluten Free Glory at The Gaya Applecross

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

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

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

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Complementary starter rice pancake

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

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Salmon ($14 GF)

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

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Arancini ($12 GF)

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

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Beef cream roll ($14 GF)

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

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Japchae ($12 GF)

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

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Japchae ($12 GF)

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

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Fish jijimi ($12 GF)

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

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Palate cleanser (complementary with a main meal)

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

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36 Pork ($30 GF)

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

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

36 Pork ($30 GF)

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

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

TTeokgalbi ($30 GF)

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

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

TTeokgalbi ($30 GF)

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

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

Gaya Ho-tuck ($8)

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

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

Gaya Ho-tuck ($8)

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

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

Red Misu ($8)

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

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

Red Misu ($8)

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

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

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

  The Gaya Applecross on Urbanspoon

Bobeche and The Trustee Bar and Bistro, Perth City

Posted by  | Categories: Bars, Bistro, Degustation/Fine dining, Featured, Perth, Restaurants, Wine Bar

The Secret Cake Club is a Perth based group of of keen bakers that were originally known as the Perth Clandestine Cake Club. The Clandestine Cake Club is a worldwide phenomenon that was created two years ago by cake lover Lynn Hill in Leeds, UK. Her aim was to get people together in a relaxed social environment so they could “Bake, Eat and Talk about Cake”. Her concept is strictly for cake only and no cupcakes, brownies, pies or tarts are allowed. After received a scolding from Lynn Hill herself after not adhering to these rules the CCC organisers decided enough was enough and the Secret Cake Club was born. This new group prides themselves on having no rules and has reached considerable popularity with avid bakers from all around Perth. Their events are held every 4-6 weeks and places fill up fast.

One night when the SCC girls were out on a bar crawl, they got the inspiration to create a similar styled group but not to eat cake, to bar hop and drink! The new group was christened the Secret Bar Crawl and they had their first official event on the weekend of Eat Drink Blog Conference. Our planned bar crawl was to take us across the City of Perth starting at Bobeche in Brookfield Place then moving onto Wolf Lane before ending the night at The Stables Bar.

"cocktail" "gin cocktail" "Tanqueray gin" "Noilly Prat vermouth" "crème Yvette"  "Fee Brothers orange bitters" "Trilby" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "The Trustee" "The Trustee Bar and Bistro" "Bobeche" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining"

Trilby ($18)

I joined the crew for the first half of the bar crawl at Bobeche’s, a cute little basement bar tucked away off St Georges Terrace. Earlier that afternoon at work, I had to go through the heart breaking experience of putting one of my long term patients to sleep. He was a gorgeous sixteen year old dog that had captured many of our hearts but after braving a long battle with illness we all knew it was his time. Knowing this sure doesn’t make it any easier however and a whole bunch of us ended up blubbering at work. RIP dear Boofa.

To liven up my mood and be sociable I knew I needed a strong drink with a short, sharp and throat burning kick. I asked the gurning bartender for advice and she suggested “The Trilby”. The Trilby has Tanqueray gin, Noilly Prat vermouth, crème Yvette and Fee Brothers orange bitters all shaken with a high amount of vigorous energy and served in a Martini glass. No frills, bells or whistles this was exactly what I needed to cast away my thoughts of death and disease.

The girls had organised our own cordoned off area complete with bowls of complementary popcorn on the tables. The popcorn had been cooked in coconut oil and had a subtle coconutty after-taste. It was great to see some familiar faces there but also to meet some people that I had been following on Twitter for some time but never actually met. This is a common problem for social media addicts like myself, friends are easily made on Twitter but many of them you don’t meet face to face for some time if ever. I continued on for a short while at our second venue Wolf Lane before I received a phone call from the Boy wanting to meet for dinner.

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "The Trustee" "The Trustee Bar and Bistro" "Bobeche" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining"

After a five month hiatus from wearing my high heels due to the stupid broken toe, I have discovered that I am no longer accustomed to wearing them and I had to walk embarrassingly slow and carefully. It is a strange feeling being clumsy in heels. Having a shoe designer for a father meant that I worked out how to walk in heels from a young age. Being a bit of an unplanned night out we didn’t have any dinner reservations made so I suggested that we head over to Brookfield Place. Given how many restaurants they have in their complex I figured there was bound to be at least one that could fit us in.

"peach puree" "Campari sorbet" "Tuna tartare" "fat chips" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "The Trustee" "The Trustee Bar and Bistro" "Bobeche" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining"

Tuna tartare ($24.5) with fat chips ($13)

After just a short wait at their bar we managed to score a table at the first restaurant we stumbled into; The Trustee. As I sunk myself into their Chesterfield-styled seating I gazed around the dining room and deduced that we were probably the most sober people in the room. And after several rounds of rocket fuelled cocktails we were definitely not THAT sober.  The group of men at the table next to us were so amped up like they were at a football match and kept making loud whooping noises that could be likened to one of our primate counterparts. In fact, in the dim lighting they may have even resembled them…

It was late and neither of us were that hungry so we decided to share an entrée and ordered the tuna tartare. Lightly tossed in sesame seeds, the tuna was a deep red colour and buttery fresh. It was served with a peach puree and some icy cold Campari sorbet. We also ordered a serve of their fat chips which for $13 were quite possibly some of the most expensive potatoes in town. Disappointingly they were a touch undercooked and were very firm to bite into. They sure looked better than they tasted.

"celeriac veloute" "apple hazelnut" "labna salad" "Barramundi" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "The Trustee" "The Trustee Bar and Bistro" "Bobeche" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining"

Barramundi ($41)

My main choice was the barramundi and the skin was cooked to a wonderful caramel colour whilst the flesh underneath remained smooth to the point of near creaminess. It sat on a bed of celeriac veloute and came with an apple, hazelnut and labna salad. Curiously, next to my fish two random fat chips sat innocently alongside for company. Maybe this was their rebuttal against my lack of acceptance.

"Prawn" "shiitake" "linguine" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "The Trustee" "The Trustee Bar and Bistro" "Bobeche" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining"

Prawn shiitake linguine ($35.50)

The Boy had the prawn shiitake linguine which was filled with vibrant colours of spring. Whilst as I’m sure you all know we are always more that happy to pay a premium for good food, the Boy thought this small serve of pasta with a few teeny prawns was over priced considering its size and quality.

If a restaurant chooses to price themselves in the higher price bracket I expect them to fulfil two simple conditions; awesome food AND awesome service. Simple. Our recent meal at Print Hall which is only metres away from The Trustee is the perfect example of this. Despite reading so many positive things about The Trustee from mainstream food critics, we were surprised how poor their service was throughout the whole evening. It was consistently slow, jolted and totally disorganised. On multiple occasions waitresses would walk past our empty plates, look down at them and then walk off empty handed. Once our plates were eventually cleared, we waited forever for the dessert menus and then when I enquired about what was gluten free, my waitress said she would be right back with my options but then never returned! After a half an hour wait we had finished our wine, got up and left. Not ordering dessert is an unusual occurrence for me indeed!

Bobeche
131 St Georges Terrace, Perth WA 6000 | (08) 9226 5596 | www.bobeche.com.au

Bobeche on Urbanspoon

 
The Trustee Bar and Bistro
Brookfield Place, 125 St Georges Terrace, Perth WA 6000 | (08) 6323 3000 | www.thetrustee.com.au
 
Price:                     $$$ (Entrees $20-26, Mains $38-50)
Food:                    3/5 (get the simple things right)
Service:                2/5 (inattentive, disorganised)
Ambience:          3/5 (subdued lighting, opulence and luxury)
Drinks:                  4.5/5 (allow yourself some time to peruse the 40 page wine list!)
Total:                     12.5/20

The Trustee Bar and Bistro on Urbanspoon

There and Back Again to Print Hall, Brookfield Place, Perth City

Posted by  | Categories: Bars, Degustation/Fine dining, European, Featured, Perth, Restaurants, Wine Bar

For those of you living in Perth, think back to what it used to be like on a weeknight in our City five years ago.  Once the day ended and the clock hit five, all the bustling daytime cafes and bars would shut and everyone would head straight home. Before long the streets of our capital would be stark empty and it was like you were standing in a ghost town. A rapidly growing city with a population of over one million people and yet we turned our backs on our own city centre!? Thankfully things didn’t stay that way forever and after some government incentives like the new small bars laws and the construction of flashy inner city apartment blocks; little sparks of life started popping up everywhere throughout the city. This energy has now burst into full flame and the memory of Perth’s once deserted streets is just an embarrassment of the past.

One of the most exciting new developments in the city is Brookfield Place situated on St Georges Terrace.  This complex is based around the BHP skyscraper and is an entertainment hub filled with high end restaurants and bars. Print Hall is one of the more sophisticated new eating locations within the complex and is housed in the beautiful heritage listed Newspaper House. Print Hall recently won six awards at the Australian Hotels Association Western Australia Hospitality Awards for Excellence and has also received one star in the 2014 Good Food Guide. The kitchen team is led by David Coomer of iconic Star Anise fame and Executive chef Shane Watson and these talented guys are very focused on using Western Australian produce to serve European influenced dishes.

"Print hall platter" "Western rock lobster" "Blue Ridge marron" "Blue Manna crab" "Tiger prawns" "mussels"  "cambinata yabbies" "oysters" "seafood platter" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining" "Print Hall" "Print Hall Bar" "Print Hall Dining Room" "David Coomer" "The Apple Daily Bar" "Apple Daily" "Star Anise" "Shane Watson" "Australian Hotels Association Western Australia Hospitality Awards" "Good Food Guide" "AHAWA" "Oyster Bar" "Jerry's Oysters" "Oysters" "Degustation" "Vegetarian Degustation" "gluten free Degustation" "BHP building"

"Print hall platter" "Western rock lobster" "Blue Ridge marron" "Blue Manna crab" "Tiger prawns" "mussels"  "cambinata yabbies" "oysters" "seafood platter" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining" "Print Hall" "Print Hall Bar" "Print Hall Dining Room" "David Coomer" "The Apple Daily Bar" "Apple Daily" "Star Anise" "Shane Watson" "Australian Hotels Association Western Australia Hospitality Awards" "Good Food Guide" "AHAWA" "Oyster Bar" "Jerry's Oysters" "Oysters" "Degustation" "Vegetarian Degustation" "gluten free Degustation" "BHP building"

My first visit to Print Hall was earlier in the year when we stopped for a couple of quick drinks before seeing David Attenborough’s live show at the Perth Convention Centre. Immediately upon entering the bar I was wowed by its opulence and sense of grandeur; it is massive by Perth standards. Situated at one end of the luxurious bar is a permanent oyster bar manned by the lovely Jerry Fraser who is also known as the “King of Oysters”. Jerry is there nearly every day freshly shucking oysters on demand for hungry diners in addition to serving a variety of super fresh local seafood. On this night however we missed out on meeting the man himself and got his more than competent side kick Tony.

"Champagne" "Print hall platter" "Western rock lobster" "Blue Ridge marron" "Blue Manna crab" "Tiger prawns" "mussels" "cambinata yabbies" "oysters" "seafood platter" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining" "Print Hall" "Print Hall Bar" "Print Hall Dining Room" "David Coomer" "The Apple Daily Bar" "Apple Daily" "Star Anise" "Shane Watson" "Australian Hotels Association Western Australia Hospitality Awards" "Good Food Guide" "AHAWA" "Oyster Bar" "Jerry's Oysters" "Oysters" "Degustation" "Vegetarian Degustation" "gluten free Degustation" "BHP building"

Like moths attracted to a bright light the Boy and I gravitated over to the neon “Jerry’s Oysters” sign and sat ourselves in front of Tony at the bar. Looking at my clock I saw we had exactly one hour until the show began and ambitiously ordered the biggest and most expensive seafood platter to share; “The Print Hall”. The Boy gave me a bit of a high brow look but didn’t make any attempts to stop me ordering it.

"Print hall platter" "Western rock lobster" "Blue Ridge marron" "Blue Manna crab" "Tiger prawns" "mussels" "cambinata yabbies" "oysters" "seafood platter" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining" "Print Hall" "Print Hall Bar" "Print Hall Dining Room" "David Coomer" "The Apple Daily Bar" "Apple Daily" "Star Anise" "Shane Watson" "Australian Hotels Association Western Australia Hospitality Awards" "Good Food Guide" "AHAWA" "Oyster Bar" "Jerry's Oysters" "Oysters" "Degustation" "Vegetarian Degustation" "gluten free Degustation" "BHP building"

Tony assured us he would have our platter ready for us in a jiffy and made quick work preparing everything giving us plenty of time to make a total mess of ourselves as we devoured it.

"Print hall platter" "Western rock lobster" "Blue Ridge marron" "Blue Manna crab" "Tiger prawns" "mussels" "cambinata yabbies" "oysters" "seafood platter" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining" "Print Hall" "Print Hall Bar" "Print Hall Dining Room" "David Coomer" "The Apple Daily Bar" "Apple Daily" "Star Anise" "Shane Watson" "Australian Hotels Association Western Australia Hospitality Awards" "Good Food Guide" "AHAWA" "Oyster Bar" "Jerry's Oysters" "Oysters" "Degustation" "Vegetarian Degustation" "gluten free Degustation" "BHP building"

Print hall platter ($185)

"Print hall platter" "Western rock lobster" "Blue Ridge marron" "Blue Manna crab" "Tiger prawns" "mussels" "cambinata yabbies" "oysters" "seafood platter" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining" "Print Hall" "Print Hall Bar" "Print Hall Dining Room" "David Coomer" "The Apple Daily Bar" "Apple Daily" "Star Anise" "Shane Watson" "Australian Hotels Association Western Australia Hospitality Awards" "Good Food Guide" "AHAWA" "Oyster Bar" "Jerry's Oysters" "Oysters" "Degustation" "Vegetarian Degustation" "gluten free Degustation" "BHP building"

Our enormous platter was piled high with all the delights of the sea including a full Western rock lobster, Blue Ridge marron, Blue Manna crab, Tiger prawns, mussels, cambinata yabbies and oysters. Nothing beats the taste of freshly shucked oysters in my humble opinion; I can eat them by the dozen. These combined with nearly every other tasty crustacean from the sea it was enough to send us both into a dizzy head spin. It was a fabulous experience and worth every single cent.

After our brief but awesome experience at Print Hall Bar, I was very eager to return. My Dad and Stepmum are two very well-travelled foodies who live in the heart of Melbourne just off Flinders Lane where they are surrounded by the City’s top end restaurants. I knew they would be hard to impress so when they came over for a whirlwind business trip to Perth I took a punt and booked a table in the Print Hall Dining Room.

"cocktails" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining" "Print Hall" "Print Hall Bar" "Print Hall Dining Room" "David Coomer" "The Apple Daily Bar" "Apple Daily" "Star Anise" "Shane Watson" "Australian Hotels Association Western Australia Hospitality Awards" "Good Food Guide" "AHAWA" "Oyster Bar" "Jerry's Oysters" "Oysters" "Degustation" "Vegetarian Degustation" "gluten free Degustation" "BHP building"

Apple Daily Cocktail special ($18)

We started the night off with a round of cocktails upstairs in the Apple Daily Bar overlooking Print Hall’s long bar. Dad and the Boy both ordered the daily special cocktail which was made with apple and rosemary. Not really the Boy’s thing however as you may know he is a purist strawberry daiquiri fan. This drink wasn’t pink enough for him!

"cocktails" "Milk of Poppy" "White Lady Boy" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining" "Print Hall" "Print Hall Bar" "Print Hall Dining Room" "David Coomer" "The Apple Daily Bar" "Apple Daily" "Star Anise" "Shane Watson" "Australian Hotels Association Western Australia Hospitality Awards" "Good Food Guide" "AHAWA" "Oyster Bar" "Jerry's Oysters" "Oysters" "Degustation" "Vegetarian Degustation" "gluten free Degustation" "BHP building"

Milk of Poppy (left) and White Lady Boy (right, both $18)

I ordered the White Lady Boy made with white spirits, yuzu and ginger. It was topped with pretty little flowers and was fresh, light and far too easy to knock back. I could have gulped another down if it wasn’t a work night! My Stepmum ordered Milk of the Poppy with pandan, mandarin and coconut and her drink tasted like an alcoholic version of something you get off the dessert tray at Dim sum. Just minus the cubes and balls.

After our drinks we were escorted back downstairs to the Print Hall Dining Room. My heart sunk a little as I looked around and saw the dim level of ambient lighting as I knew my photography skills were in for a test. Not to worry, I’m always up for a challenge and what better way to create a beautiful mood than to turn the lights down real low?

"fresh cheese" "mascarpone" "cream" "feta" "yoghurt" "dried black olives" "roasted parmesan" "dill pollen" ""fresh dill" "gluten free cracker" "potato flour" "tapioca flour" "brown rice flour" "amuse bouche" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free blog" "perth gluten free" "Perth bars" "perth bistro" "perth wine bar" "Brookfield Place" "St Georges terrace" "Perth CBD" "Perth fine dining" "Print Hall" "Print Hall Bar" "Print Hall Dining Room" "David Coomer" "The Apple Daily Bar" "Apple Daily" "Star Anise" "Shane Watson" "Australian Hotels Association Western Australia Hospitality Awards" "Good Food Guide" "AHAWA" "Oyster Bar" "Jerry's Oysters" "Oysters" "Degustation" "Vegetarian Degustation" "gluten free Degustation" "BHP building"

After listening to our waitress give us a very polished but somewhat lengthy description of the three champagnes served by the glass, she brought our complementary amuse bouche to the table. A curious zesty tasting disc of fresh cheese made from a mixture of mascarpone, cream, feta and yoghurt and garnished with dried black olives, roasted parmesan, dill pollen and some fresh dill. It was so soft that it begun to melt sumptuously on the plate.

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To scoop the cheese up we were given an enormous cracker that looks like something from another planet. It was gluten free and made from potato, tapioca and brown rice flours. It had a similar texture to a prawn cracker being light and easy to start. It was fun passing it around taking turns to snap off a piece.

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Blue Manna crab

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Blue Manna crab (GF version)

We chose to have the four course meal option for $110 per person as there was something on the menu for everyone including both vegetarian and gluten free options. To start off with Dad and I chose the Blue Manna crab with curried egg, cucumber and avruga caviar. The crab was so sweet it was almost like eating dessert and the addition of the avruga gave it a wonderful salty finish. My gluten free version omitted the crisp bread however my dish didn’t feel unfinished without it. Our waitress gave me another giant sized cracker in case I wanted that textural crunchy component.

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Tartare of Point Samson scampi

The Boy and my Step mum chose the tartare of Point Samson scampi. It came with a flavoursome carrot, ginger and orange puree and tiny slivers of seaweed and micro herbs.

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Wood grilled black salsify, cavolo nero (kale), ricotta, oyster mushrooms

The Boy chose the vegetarian option of wood grilled black salsify for his second course option. Black salsify is a root vegetable that belongs to the dandelion family and is also known as the oyster plant because it has an oyster like taste when it is cooked. It is considered to be very nutritious containing proteins, fats, essential amino acids, potassium, iron, and vitamins A, B1, E and C. It was served with brilliant green kale, hot smoked ricotta and meaty oyster mushrooms.

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Roasted Pigeon breast, juniper, pickled beetroot, radicchio

The remainder of us chose the roasted pigeon breast for our second course. The pigeon was cured in gin, juniper and sage and then roasted to a luscious ruby red rare.  To further enhance the rich colours and flavours, a chunk of creamy rare seared chicken liver was buried in amongst the tender breast along with sweet pickled and pureed beetroot.

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Roasted Pigeon breast, juniper, pickled beetroot, radicchio

Some slightly bitter cooked radicchio leaves were also tossed in there giving a wonderfully diverse tickle to my taste-buds. As I savoured every twist and turn of this dish’s elements I looked up to see both my Dad and Stepmum’s facial expressions indicating they were doing the same!

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Pan roasted Red Emperor, wood grilled mussels and squid, brandade, sofrito

The main course fish of the day was Red Emperor and have to I apologise to you my dear readers as you will only get to see and hear about one main dish despite there being a number of other beautiful options on the menu. It is a rare occasion that I dine out with my family and we all order the same thing but we did this time round. When I first moved out of home at the tender age of seventeen, the first whole fish I ever attempted to cook was an enormous Red Emperor. It barely fit into my oven and my fellow flat mates looked on with suspicion and doubt. Thankfully the fish turned out perfectly, I proved them all wrong and my love for this fish has stayed ever since. Print Hall did not disappoint and I was served an exquisitely cooked thick wedge of juicy fish topped on a neat pile of wood grilled mussels and squid. Brightly coloured and aromatic sofrito introduced a bit of a South American feel to this dish and it was so good I nearly wanted to lick my plate clean.

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Duck fat deliciousness

To accompany our mains a side serve of salad and a bowl of duck fat potatoes were brought to the table. Now if you bear in mind that my Stepmum has a well-known reputation amongst both friends and family for making the best duck fat potatoes these potatoes were up for some scrutiny. Thankfully they were damn good and although my Stepmum’s are definitely better, it was a pretty close call!

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Pumpkin pie, pepita sponge, maple ice cream

For dessert the Boy ordered the pumpkin pie with pepita sponge and maple ice cream. Not being a much of a sweet tooth, he isn’t really one to get into the whole concept of de-constructed desserts and I guarantee the only reason he chose this was because it said maple ice cream on the menu. He is very easily pleased for his sweets; give him ice cream and it will satisfy him every time.

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Valrhona chocolate mousse, hazelnut, single origin coffee crème, milk sorbet

For my dessert our waitress recommended for me to have the Valrhona chocolate mousse as she felt this was the best gluten free option to have. It sounded nothing short of amazing; Valrhona chocolate mousse, hazelnut, single origin coffee crème and milk sorbet. I have to say however, after enjoying a succession of very impressive courses, my dessert actually left me feeling somewhat under-whelmed. Even my chocoholic Stepmum agreed with me that it wasn’t that exciting. Please don’t get me wrong, there wasn’t anything specifically wrong with it; it just didn’t feel special like everything else did. After all our other dishes totally exceeded our expectations it was a shame to end the night on a bit of a fizzer.

Overall we were both very impressed on each of our evenings at Print Hall . These guys have nailed all the essential key elements for success; polished, knowledgeable service, interesting and creative food with fresh locally sourced produce where possible and an ambience that makes you feel like you are dining somewhere quite special. I look forward to returning but maybe I will go for lunch next time so that I can actually take some decent photos of their beautiful food!

Apple Daily Bar & Eating House
125 St Georges Terrace, Perth WA 6000 | (08) 6282 0088
Apple Daily Bar & Eating House on Urbanspoon
 
 
Print Hall Bar and Dining Room
125 St Georges Terrace, Perth WA 6000 | (08) 6282 0000 | www.printhall.com.au
 
Price:                     $$$$ (2 courses $70, 3 courses $90, 4 courses $110, dego $150))
Food:                    4.5/5 (creative but with classic elements)
Service:                5/5 (faultless)
Ambience:          4.5/5 (very romantic and opulent, just not great for a food blogger’s photos!)
Drinks:                  4.5/5 (extensive wine list, thank god Da chose because I got lost in it all)
Total:                     18.5/20

 Print Hall Bar and Dining Room on Urbanspoon

Make it all legal at the Crown Promenade and The Merrywell, Crown Perth

Posted by  | Categories: Accommodation, Featured, Hotels, Luxury, Perth, Pub, Restaurants, Wedding

In March this year, I married the love of my life in the most magical fairy-tale wedding of my dreams.  Because we chose to get married in Thailand, our wedding was not legally recognised back in Australia unless we made a pre-wedding pilgrimage to Bangkok to arrange the necessary papers. Prior to getting hitched, the Boy and I had already spent more than ten years together and we had always celebrated our anniversary in April often with much greater enthusiasm than for either of our birthdays. It seemed logical to us, that upon our return from Thailand we would arrange a very private official ceremony back in Perth specifically on our anniversary date. This enabled us to invite special friends that weren’t for able to join us in Thailand. It also means we now get to celebrate TWO anniversaries! 😉

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In total contrast to the extreme detailed organisation of our Thailand wedding, this second wedding was a much more casual affair. Ann Lord, a lovely celebrant I met at a Wedding Upmarket day helped with the proceedings. We found a patch of grass in Burswood Park and without all the fanfare, anxiety, nerves or build up we repeated our vows once more.

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To celebrate the legalisation of our marriage, we booked a Loft room at the Crown Promenade to enjoy one more night of luxury before we started making a serious attempt at paying off all our wedding debt! I had called in the morning to request an earlier check in and was told by the reception desk that this was not a problem. Unfortunately upon our arrival this was to prove not true; we were informed our room wasn’t ready for another hour and to make ourselves comfortable with our suitcases in tow in the lobby area.

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This would have frustrated me greatly if I hadn’t managed to find to find myself a beautiful collection of macarons to snack on. Seeing as I no longer had to fit into wedding dresses, I slipped back into my excessive ways and ordered a whole box to share with the Boy. By the time the reception staff gestured to us that our room was ready, all the macarons were gone.

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The loft room has an expansive balcony that gives glorious panoramic views of the city’s skyline. It was not as breathtaking as the views from our Andara villa in Thailand, but it was by no means shabby.

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The loft itself is of considerable size with a living room, dining room and well stocked kitchen complete with a full mini-bar. There was an iPod docking station for music and flat screen TVs screens in the living room, bedroom AND the bathroom. Not that we watched any television that is!

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The bathroom is ginormous with separate his and her vanities, wall to floor mirrors and a lovely deep spa bath. The flat screen television is positioned directly facing the spa…how relaxing would it be to sink yourself into bubbles while watching a movie. And drinking bubbles of course!

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The bedroom is similarly spacious with a full King sized bed and reading area overlooking the city scape. The curtains successfully make the room pitch black no matter what time of day meaning a late checkout can be well utilised to gain those extra ZZZs if you need. We certainly did.

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After the very short ceremony, we all headed over to the main casual pub of the Crown complex; The Merrywell. The Merrywell’s style of cuisine has been coined “dude food” by a number of professional food critics and whilst I don’t really like this terminology it does describe it well.

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Quesa Fun-dido ($19) (Mexican Cheese fondue, Chorizo, Pico de Gallo, Pretzel)

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Pink Snapper tacos ($22) (Chipotle crema, Jalapeno, Tomato)

Artery clogging Mexican cheese fondues, fish tacos, burgers and hot dogs regularly feature on their changing menu. At the time we went, the waitstaff were not overly familiar with what dishes were gluten free and what wasn’t, but I have since noticed they now offer gluten free buns with their burgers so I presume they have improved their understanding.

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Fiery Mojito Lamb Chops ($34)

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Lollipop Buffalo Wings ($21)

One of my favourite snacks of the night was the lollipop Buffalo wings served with a rich blue cheese fondue and celery sticks. I am pretty sure I slurped at least half a dozen of these wings off the bone each one mouthful at a time. All my bridal grace was thrown out the window!

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The drinking session progressed fairly late into the night and by following morning the Boy and I were nursing a fairly rocking hangover. But we didn’t mind one bit because it was official.

From this point we are now legally “Mr and Mrs”.

Just the very thought of this fact was enough to cast away most of our pain and we eased our stomachs back into the real world with some ultra-healthy room service. My egg white omelette was so fluffy is nearly looked like an Aerobar and it came with some roasted shiitake mushrooms, avocado, feta and fresh micro herbs. Washed down with a black coffee I was re-energised and ready to officially be a Mrs!

A big shout out of thanks to my dear friend Tara for taking most of the above photos. On the day I decided to give Chompchomp a night off and Tara was more than happy to take over the job role of photographer. She got some awesome shots and I am very appreciative. xxx
 
Crown Metropole Perth, Crown Perth, Great Eastern Highway, Burswood WA 6979 | (08) 9362 8888
We stayed in a Loft room and took advantage of their advance purchase rates which gives a significant discount off the standard rates. The full price for this room is around $1250 per night.
 
The Merrywell, Crown Perth, Great Eastern Highway, Burswood WA 6979| (08) 9362 7551 

The Merrywell on Urbanspoon

 

Gluten Free Cantonese at Cherry Garden, Mandarin Oriental Hotel, Singapore

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

Something many of you may not know about me is that I am a quarter Chinese. My grandfather Wun on Tong immigrated from the Canton province in China to New Zealand in the 1930’s to flee the changes in government. He met my Irish grandmother in Auckland; they married and had a family of three children with my mum being the youngest. As is sometimes the way, their marriage unfortunately wasn’t meant to be and she left the children to be raised by their loving but hard working father. Sadly I never got to meet my grandfather as he passed away before I was born but my mum has very fond memories of him and has shown me some gorgeous photos of him. He was quite a handsome man!

My Chinese ancestry is one I know little about and I wish I had more knowledge of this side of my family. I love traditional Chinese food culture and I am not averse to trying unusual dishes however I am often heavily restricted with what I can actually eat because of gluten. Soy sauce is used ubiquitously in Asian cuisine however I am yet to see a bottle of gluten free soy sauce on supermarket shelves in any of the Asian countries I have visited.

Recently on our return from our Thailand wedding we stayed at the Mandarin Oriental Hotel in Singapore. One evening we dined at their Cantonese restaurant Cherry Garden and I was blown away how capable they were at accommodating my gluten free requirements.

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Complementary crispy fish

I don’t usually like eating at the hotel we stay in excluding breakfast but with our post-wedding exhaustion kicking in we were both happy to be able to dine out without having to go very far. On arrival at Cherry Garden we were warmly greeted and taken to our table. We were offered some crispy fish as a complementary starter. They were like prawn crackers; crunchy, quite salty and very tasty. Fish pretzels!

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Chilled marinated jelly fish

One of my favourite Cantonese starters is chilled jelly fish. This is considered a delicacy and is usually prepared with oil, vinegar, chilli, sesame seeds and soy sauce. The chef was happy to make this dish gluten free for me. The jelly fish had the perfect texture and was resilient without any excessive chewiness. It wasn’t too spicy either meaning both the Boy and I could enjoy it together. We have mismatched chilli tolerances; he can barely tolerate any whilst I enjoy a bit of kick. Our polarised taste buds can run us into trouble sometimes when we share spicy meals.

"shiitake" "mushrooms" "garlic vinegar" "Monkey head mushrooms" "sweet and sour" "Fried enoki mushrooms" "deep fried enoki" "trilogy of handpicked mushrooms" "Marina Bay" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Singapore Food blog" "Singapore restaurant reviews" "travel blog" "Singapore" "Singapore travel blog" "Singapore restaurants" "Singapore food blog" "Singapore restaurant reviews" "Singapore attractions" "fine dining" "fine dining Singapore" "Singapore hotels" "Singapore luxury hotels" "Singapore Mandarin Oriental" "mandarin Oriental" "five star hotels singapore" "Marina bay hotels" "Singapore hotel reviews" "Singapore luxury hotel reviews" "Singapore Mandarin Oriental reviews" "mandarin Oriental reviews" "five star hotels singapore reviews" "gluten free hotel singapore" "Cherry Garden" "Chinese Mandarin Oriental" "Cantonese fine dining singapore" "gluten free chinese singapore" "gluten free cantonese"

Trilogy of handpicked mushrooms

Our next dish was a “trilogy of hand-picked mushrooms “. There were shiitake mushrooms in a spicy garlic vinegar emulsion and some Monkey head mushrooms in a tangy sweet and sour sauce.

"shiitake" "mushrooms" "garlic vinegar" "Monkey head mushrooms" "sweet and sour" "Fried enoki mushrooms" "deep fried enoki" "trilogy of handpicked mushrooms" "Marina Bay" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Singapore Food blog" "Singapore restaurant reviews" "travel blog" "Singapore" "Singapore travel blog" "Singapore restaurants" "Singapore food blog" "Singapore restaurant reviews" "Singapore attractions" "fine dining" "fine dining Singapore" "Singapore hotels" "Singapore luxury hotels" "Singapore Mandarin Oriental" "mandarin Oriental" "five star hotels singapore" "Marina bay hotels" "Singapore hotel reviews" "Singapore luxury hotel reviews" "Singapore Mandarin Oriental reviews" "mandarin Oriental reviews" "five star hotels singapore reviews" "gluten free hotel singapore" "Cherry Garden" "Chinese Mandarin Oriental" "Cantonese fine dining singapore" "gluten free chinese singapore" "gluten free cantonese"

Fried enoki mushrooms

The third and best part of this dish was the deep fried enoki mushrooms. Frying these tiny little things turned them into semi-translucent crisps that almost reminded me of whitebait. Being such a mushroom addict I was in seventh heaven, the combination of these three morsels made it a truly delectable dish. As we gobbled up the portions we were glad we didn’t choose the set menu as we would have never got this dish.

"Bird’s nest soup" "crab meat " "egg white" "Marina Bay" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Singapore Food blog" "Singapore restaurant reviews" "travel blog" "Singapore" "Singapore travel blog" "Singapore restaurants" "Singapore food blog" "Singapore restaurant reviews" "Singapore attractions" "fine dining" "fine dining Singapore" "Singapore hotels" "Singapore luxury hotels" "Singapore Mandarin Oriental" "mandarin Oriental" "five star hotels singapore" "Marina bay hotels" "Singapore hotel reviews" "Singapore luxury hotel reviews" "Singapore Mandarin Oriental reviews" "mandarin Oriental reviews" "five star hotels singapore reviews" "gluten free hotel singapore" "Cherry Garden" "Chinese Mandarin Oriental" "Cantonese fine dining singapore" "gluten free chinese singapore" "gluten free cantonese"

Bird’s nest soup with crab meat and egg white

After walking past a number of bird’s nest stores earlier in the day, we were intrigued enough to try this delicacy for ourselves. Edible bird’s nests are among one of the most expensive animal products in the world with an average nest selling for about $US 2500 per kilo. When added to a soup, the bird’s nest forms a gelatinous substance. I was surprised at how mild its flavour was and it had quite a firm texture. The addition of crab and egg white gave the soup a lovely sweet after taste however I went bit nuts with adding the chilli oil to my soup, added too much and ended up nearly coughing up a lung.

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Chilli crab with GF bread

Our next dish wasn’t quite what I was expecting. I ordered chilli crab anticipating it to be whole pieces of crab however out came a creamy crab soup. The Boy’s soup was served in a Mantou which is a type of Chinese bun and for mine they replaced this with some gluten free bread on the side. Considering how many fine dining Western restaurants don’t bother sourcing gluten free bread I was very impressed to be served some here. The soup was so velvety smooth and despite not being what I wanted I was not left disappointed.

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Braised homemade tofu

Our final main dish was braised homemade tofu with monkey head mushrooms and green vegetables. The tofu was set with seaweed on top and was incredibly silky. It makes such a difference in texture when the tofu is made in house.

"Braised homemade tofu" "monkey head mushrooms" "green vegetables" "Marina Bay" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Singapore Food blog" "Singapore restaurant reviews" "travel blog" "Singapore" "Singapore travel blog" "Singapore restaurants" "Singapore food blog" "Singapore restaurant reviews" "Singapore attractions" "fine dining" "fine dining Singapore" "Singapore hotels" "Singapore luxury hotels" "Singapore Mandarin Oriental" "mandarin Oriental" "five star hotels singapore" "Marina bay hotels" "Singapore hotel reviews" "Singapore luxury hotel reviews" "Singapore Mandarin Oriental reviews" "mandarin Oriental reviews" "five star hotels singapore reviews" "gluten free hotel singapore" "Cherry Garden" "Chinese Mandarin Oriental" "Cantonese fine dining singapore" "gluten free chinese singapore" "gluten free cantonese"

Braised homemade tofu

At this point our attention was drawn away from our own table and over to the couple next to us. The waiter had just brought out a spectacular looking dessert complete with dry ice. The smoke was tumbling down off the edge of their table and was mesmerising.  I hoped that we could order one too. I was in luck once more. The waiter said that it would be possible to do a similar dessert gluten free. This would have to be the first time I have eaten a gluten free meal in a Chinese restaurant and not felt like I miss out whatsoever.

"cherries" "wine jelly" "Chinese rice wine" "Nui er hong" "Kuei hua chen" "lychee sorbet" "Marina Bay" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Singapore Food blog" "Singapore restaurant reviews" "travel blog" "Singapore" "Singapore travel blog" "Singapore restaurants" "Singapore food blog" "Singapore restaurant reviews" "Singapore attractions" "fine dining" "fine dining Singapore" "Singapore hotels" "Singapore luxury hotels" "Singapore Mandarin Oriental" "mandarin Oriental" "five star hotels singapore" "Marina bay hotels" "Singapore hotel reviews" "Singapore luxury hotel reviews" "Singapore Mandarin Oriental reviews" "mandarin Oriental reviews" "five star hotels singapore reviews" "gluten free hotel singapore" "Cherry Garden" "Chinese Mandarin Oriental" "Cantonese fine dining singapore" "gluten free chinese singapore" "gluten free cantonese"

Our dessert!

 Our dessert consisted of cherries marinated in two Chinese rice wines: Nui er hong and Kuei hua chen. It was served with refreshing lychee sorbet. After so many courses it was good to end on something light but sweet.

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The Boy couldn’t help but have a play

Our experience at Cherry Garden was a polished one from beginning to end. It was a little on the pricey end but we did eat a number of delicacies and receive impeccable service. Their ability to adapt their traditional dishes to be gluten free was done with a can-do attitude and at the end of the night our waiter came over and gave me a fresh long stemmed rose to keep. A sweet gesture that brightened up our hotel room for the duration of our stay.

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Cherry Garden
Mandarin Oriental Hotel, 6 Raffles Boulevard, Marina Square, Singapore 039797 | +65 6885 3538 | www.mandarinoriental.com
 
Price:                     $$$        
Food:                    4.5/5 (totally adapted for GF, wonderful flavours)
Service:                5/5 (very polished without stuffiness)
Ambience:          3/5 (a little dark and not a lot of other diners)
Drinks:                  3.5/5 (inflated mark ups on wine prices as often in hotels)
Total:                     16/20