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

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

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

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

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

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

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Lupin flour chocolate cake (GF)

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

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

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

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

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

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

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

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

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Lupin flour meatballs (GF)

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

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

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

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

Congratulations Rhiannon!

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

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

 

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

 

Pemberton Finger Lime tasting night at The Terrace Hotel

Posted by  | Categories: Events, Featured, Perth, Restaurants
Chompchomp was an invited guest to this event by Pemberton Finger Limes 
 

A couple of weeks ago the Boy bought me a surprise gift of some Pemberton Finger Limes from Scutti, our local greengrocer. Finger Limes are a native Australian plant that originate from our lowland, subtropical rain forests in Queensland and New South Wales. I am by no means a stranger to this curious “citrus caviar” having eaten it a number of times when we have been out at restaurants.  I have never really known how to use it in my own cooking however figuring there is never anything wrong with experimentation in the kitchen I decided to use it to garnish my vegan tortillas I made using Mexican masa flour.

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The finger limes added a whole new level of texture and flavour to my Mexican feast with each lime pearl popping in my mouth to give a short sharp burst of citrusy freshness. Within a week of posting my recipe I was contacted by Jacquie Baker from Pemberton Finger Limes to kindly invite me to the Pemberton Finger Lime Tasting night held at The Terrace Hotel. Keen to learn other ways to use these bizarrely shaped fruits, I eagerly accepted her invitation.

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Lime Margarita

I was joined by fellow bloggers Perth Munchkin and Perth Food Engineers along with a number of other foodies for a night of finger lime laced treats. We kicked off the evening with margaritas made using finger lime salt, citrus and caviar.

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Smoked chicken mousseline, avocado puree (not GF)

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Smoked chicken mousseline, avocado puree (adapted GF for me without pastry)

The first dish was a smoked chicken mousseline with avocado puree wrapped in a thin layer of pastry and therefore not gluten free. The chef happily made me one on request without the pastry so I could also try it. The mousse was smooth and light with a strong smoky after taste which was uplifted by the hint of citrus.

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Cured ocean trout, radish, crème fraiche (GF, left) and Jacquie Baker from Pemberton Finger Limes

Following on from the smoked chicken mousseline, we were served thinly sliced cured ocean trout with radish and crème fraiche, topped with micro herbs and finger limes. The trout was soft, tender and delicately flavoured. As more food slowly started to roll out of the kitchen, Jacquie spoke to us about how her parents’ retirement hobby has grown into a fully-fledged and successful business.

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Seared king fish, cucumber pearls, coriander oil, caviar

It all started back in 2006 when they planted two paddocks with finger lime plants on their Pemberton property and harvested their first crop in 2011. This crop sold out in just six weeks and the fruit were highly sought after by Perth’s top chefs including Hadleigh Troy from Restaurant Amuse.

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Master stock pork belly, apple salad

Now onto their fourth year of harvest, Pemberton Finger Limes have made their way into the retail market which means you don’t have to spend big bucks and visit a top end restaurant to try them.

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Oysters, ponzu dressing

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Oysters, ponzu dressing

Over the course of the evening the chef experimented with a number of different proteins to showcase the finger limes however my favourite dishes were those using seafood. Citrus caviar topped on oysters adds a burst of freshness that you simply cannot get with a squeeze of standard lime juice. Better still the sensation of popping “eggs” of juice in your mouth layers such a fabulous textural element that gives me flashbacks of some our molecular gastronomy experiences with their spheres, powders and other intriguing elements. I can understand why it is such a popular ingredient at Amuse!

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Vanilla cheese cake

The night ended with some vanilla cheese cake which was regrettably not gluten free however the chef did offer to serve me the top half without the biscuit base. I am always a little nervous when I am offered this as there is always the chance of cross contamination however I didn’t react to it later that night so obviously he took care in preparing it for me.

Pemberton Finger Limes are a seasonal fruit which are generally available from early April through to end of May depending on the weather conditions. They can be purchased from a few select locations around Perth, refer to their website for stockists.

Pemberton Finger Limes | www.pembertonfingerlimes.com.au
 
Chompchomp was an invited guest to this event thanks to Pemberton Finger Limes. 
 
The Terrace Hotel
237 St Georges Terrace, Perth WA 6000 | (08) 9214 4444 | www.terracehotelperth.com.au

The Terrace Hotel on Urbanspoon

 

Dinner with Fervor at Greenhouse, Perth for Eat Drink Perth

Posted by  | Categories: Degustation/Fine dining, Events, Featured, Food and Wine Festivals, Perth, Restaurants

Last year during the Gourmet Escape food and wine festival in Margaret River I attended a dinner event with Miles Irving, an Englishman known worldwide for promoting foraging of wild produce. In the aftermath of the evening I found no desire to write about my experience largely because the food served for the evening was bland and tasted more like catering than fine dining. And let’s be honest, what’s a blog post without pretty pictures? What also uninspired me was I felt the attitudes of the evening toward sustainability for our precious wildlife ecosystems was somewhat lacking. I was left disappointed and wanting to know more about what our native food tastes like without damaging our delicate environment. Enter Fervor.

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Fervor is a family run business who specialise in providing unique pop-up dining experiences that are held at a variety of locations around Western Australia. They are dedicated to using fresh, locally sourced ingredients, a philosophy that I immediately can connect with. They are huge supporters of local small businesses and are passionate in helping enhance the community feel in the regional towns they visit. Many of their signature dishes are centred on using native Australian plants that are obtained from small-scale producers or collected with permission from private properties. They are extremely mindful of sustainability and will limit what they take to avoid negatively impacting the environment. For Eat Drink Perth this year, they graced us people of Perth with their presence for one amazing night that was suitably held on the rooftop at Greenhouse, a restaurant on St Georges Terrace that is also focused on these concepts.

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"The Grove" "Grove Distillery" "Grove gin" "finger limes" "gin" "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" "Greenhouse" "Greenhouse Perth" "sustainable food" "bush food" "Fervor" "pop up dining" "fervor pop up" "degustation" "australian food " "bush tucker" "quandong"

Every tiny detail of the evening proudly showcased produce from this great State of ours. On arrival we were served gin from the Grove Distillery in the Margaret River region. If you are ever in the South West, I highly recommend a visit to The Grove. Their staff are dynamic and entertaining and if you enjoy flavoured liqueurs, you will find more than a few to tickle your taste buds. The Grove gin was served with tonic and fresh pearls of finger limes from Marvick Native Farms in Moore River.

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Crispy Saltbush

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Lemon Myrtle cured kangaroo, Bush tomato chutney

The evening was very intimate with only 30 guests which encouraged relaxed conversation to spark up between strangers. While we enjoyed our gin a number of small canapés were offered around. Included were twigs of crispy saltbush that looked like they would be barely palatable yet they were tastier than any packet of chips I’ve ever eaten.

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Pickled dried youlk, Samphire powder, dried muntrie

"Treeton macadamia" "macadamia snow" "roasted crushed macadamias" "Macadamia crisp" "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" "Greenhouse" "Greenhouse Perth" "sustainable food" "bush food" "Fervor" "pop up dining" "fervor pop up" "degustation" "australian food " "bush tucker" "quandong"

Macadamia crisp

One of my favourite canapés was the pickled dried youlk, a type of Australia tuber that is similar to a potato. The youlk was paired with Samphire powder and small little dried native apples called muntries. The macadamia crisps had a light, dissolving texture similar to that of a prawn cracker and were dusted with macadamia snow and roasted crushed macadamias. The macadamias are sourced from Treeton Road’s macadamias in South West of WA.

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"poached oyster" "ruby salt bush" "berries" "finger lime" "vinaigrette" "poached Albany oyster" "ruby salt bush berries" "finger lime vinaigrette" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "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" "Greenhouse" "Greenhouse Perth" "sustainable food" "bush food" "Fervor" "pop up dining" "fervor pop up" "degustation" "australian food " "bush tucker" "quandong"

Set up next to our long table was the chef’s pass where the talented team plated up all of our dishes with tender love and attention. It enhanced the informality of the evening as in between each course all the guests would gather around the chefs mesmerised while they created such beautiful masterpieces before our eyes.

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Poached Albany oyster

Our first course was a single poached Albany oyster obtained from a sustainable farm in southern Western Australia. It was garnished with ruby saltbush berries and finger lime vinaigrette. The oyster slid out of the shell effortlessly and left a wonderful fresh taste in the mouth. It was paired with a glass of South Coast Cider from the Old Coast Road Brewery in Myalup.

"raw Esperance scallop" "fermented riberries" "riberry juice" "sea celery oil" "macadamia" "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" "Greenhouse" "Greenhouse Perth" "sustainable food" "bush food" "Fervor" "pop up dining" "fervor pop up" "degustation" "australian food " "bush tucker" "quandong"

Raw Esperance scallop

Our second entrée was an Esperance scallop served with fermented riberries and juice, sea celery oil and macadamias. Riberries are a type of Australian Lilly Pilli with a tart flavour with subtle hints of cinnamon and cloves. They complemented the more savoury flavours of the macadamia and gentle sweet creaminess of the scallop. This was matched with a 2006 Semillon from Cape Naturalist winery. This winery only produces a small amount of hand crafted wines of very high quality. Their Semillon had a hint of oak and ended with a beautiful citrusy finish.

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Wild Rosella Cordial

As the sun set and the combination of good food and drink filled our veins, the mood became even more ambient. I learnt that some of the guests at our table were die-hard Fervor fans having come all the way from Mukinbudin, a wheat belt town halfway between Perth and Kalgoorlie. They were lucky enough to have had Fervor come to their tiny town for a sell-out night which encouraged one of the couples to invite them back to cater for their wedding. Hearing stories about how their Fervor dinner experience brought all the town together was so heart-warming.

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Yallingup marron, lemon myrtle emulsion, handmade sea salt

Our next course was a Yallingup marron with lemon myrtle emulsion and handmade sea salt. This piece of marron was incredible enough to rival that which we had at Co-op Dining for our anniversary dinner last year. Tender and super sweet, the marron was sourced from a local winery where is sustainably farmed in dams. It was paired with Eagle Bay Brewery’s Pale Ale which I did not drink as it wasn’t gluten free.

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Local crab, Samphire, local egg, fire roasted bread with egg

Our first main course involved a bit of guest involvement which is a great way to add another level of entertainment to the evening. Local crab with Samphire was served in terracotta pots with a slow cooked, unopened egg and fire roasted bread. My gluten free requirement was not overlooked and I received my own serve of gluten free bread with separate butter to avoid contamination.

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Gluten free bread

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I gently cracked open my egg and let it carefully slide into my dish with the crab before slicing into the soft yolk and watching it slowly envelop everything on the plate. My heart nearly stopped a beat it was THAT good.

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The next main dish of kangaroo tail required a fair bit of artistic plating by the chef and his team so once again we gathered around the pass to be fascinated by their effortless creations. Fervor chose to use kangaroo as it is abundant in Western Australia and they source it from a bio-dynamic, free range producer. The plates were vibrantly decorated with rich marron coloured slashes of Wild Rosella purée in addition to red gum ash, crispy salt bush and macadamia.

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"Kangaroo tail" "wild rosella puree" "red gum ash" "crispy salt bush" "macadamia" "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" "Greenhouse" "Greenhouse Perth" "sustainable food" "bush food" "Fervor" "pop up dining" "fervor pop up" "degustation" "australian food " "bush tucker" "quandong"

My lamb replacement for the kangaroo main

Amongst my various food intolerances and allergies, I have learnt the hard way that I am strangely allergic to kangaroo. My reaction is similar to that I imagine someone with a nut allergy would have. My throat swells up and I have trouble swallowing; it is altogether unpleasant. Consequently I requested an alternate meat and was offered lamb instead. This course was paired with a beautiful drop of ruby red 2006 Merops Ornatus.

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Eucalyptus ice

Our palate cleanser was a scoop of eucalyptus ice which was refreshing and cleared the palate for the two courses of dessert.

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The first dessert centred on the quandong, an extremely diverse and unique Australian fruit that is related to sandalwood. The fruit is quite versatile providing both edible flesh around the nut in addition to a more interesting flavoured kernel inside the nut.

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Quandong dessert

Our dessert was carefully constructed on pieces of rock with layers of coal toasted meringue, quandong kernel cream, quandong relish and quandong sherbet garnished with preserved quandongs. The flavour was reminiscent of a cross between a sweet apricot and more sour tasting rhubarb.

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Our second dessert was served in small little jars that contained a puff of sandalwood smoke that wafted out when you opened it. Inside the jar contained smooth milk ice cream and wattle seed curd topped with shards of fresh local honeycomb and crystallised sea lettuce.

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Milk and Honey

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The smoky taint gave a beautiful rounded finish to the array of textures and flavours. This finale was paired with a 2011 Cane Cut Riesling from Cape Grace one of my favourite wineries in Margaret River.

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Wattle seed lamingtons

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Strawberry gum truffles

In a perfect way to end the meal, a collection of petit fours were handed around the table including wattle seed lamingtons and strawberry gum truffles. Only the truffles were gluten free so I figured I deserved more than just a few of them and helped myself to a handful. I was told the lamingtons were ever so light and fluffy and the wattle seed imparted an interesting coffee flavour to them.

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Native mint marshmallows

As tea and coffee were served, Chef Paul and his sister Bree made some closing remarks to thank us all for joining them on such a beautiful evening in Perth. Their passion and energy was so inspiring and it was such a beautiful thing to have the privilege to be part of it all. I love that their Fervor vision is not only to showcase to guests what amazing flavours are out there in the Australian bush but to always ensure sustainability of what they harvest whilst respecting our environment and supporting our local communities.

 

Fervor | Australian pop-up dining | www.fervor.com.au

Fervor was held at The Greenhouse Perth on the 6th April 2014 for Eat Drink Perth. This was not a sponsored event and Chompchomp paid full price for her ticket at $225 per person all inclusive. Fervor travel all around Western Australia, check out their website for their next pop-up location.
 
Held at Greenhouse Perth
100 St Georges Terrace, Perth WA 6000 | (08) 9481 8333 | www.greenhouseperth.com

 Greenhouse on Urbanspoon

Other mentioned restaurants:

The Grove Vineyard Cafe on Urbanspoon

Old Coast Road Brewery on Urbanspoon

Eagle Bay Brewing Co on Urbanspoon

Vegan fructose friendly tortillas inspired by Rebecca Kerr

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

I recently attended a cooking demonstration by gluten free chef Rebecca Kerr as part of the Eat Drink Perth Festival. Like many others on a strict gluten free diet, she has longed for an easy, reliable bread recipe that produces something that tastes good. Gluten free bread is a temperamental food to bake and can often end up tasting too heavy and doughy or worse it ends up like a crumbly savoury cake. Commercially made gluten free bread often has a long list of ingredients many of which include sugars, artificial additives and preservatives. Rebecca discovered for herself a type of flour used in South American and Mexican cooking called masa lista. This is a particular type of flour made from corn by a process called nixtamalization were the corn is pre-cooked in an alkaline solution before being ground. This process releases the glue-like substance from the corn’s cell walls. This resultantly gives the flour an almost gluten-like property whilst still remaining totally gluten free. Basically all you need to do is mix the flour with water, knead it for a few minutes and hey presto; you get a workable dough that can be used to make flat breads.

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Inspired by its simplicity I tracked down some Masa lista and made some bread for myself. I have been trying to reduce my meat and dairy intake so I made some vegan, fructose friendly tortillas using nut meat, tomato salsa and coconut “sour cream” to stuff the bread with. I garnished it with the very seasonal, beautiful Pemberton Finger Limes.

As all the stuffing for these breads is vegan and raw, if you wanted to turn this into a completely raw dish you could replace the bread with a lettuce leaf or some other large leaved fresh greens.

"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" "gluten free cooking" "masa lista" "raw nut meat" "raw sour cream" "Rebecca Kerr"

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Note that some brands of masa lista may contain traces of gluten and it is important to read the packaging carefully before purchasing.

Vegan Fructose friendly Tortillas
Author: 
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4
 
Ingredients
Tortillas
  • 2 cups masa harina or masa lista
  • 1 ½ cups of warm water
Nut meat
  • 1 cup almonds
  • 1 cup walnuts
  • 2 tablespoon ground cumin
  • 2 tablespoon ground coriander
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • 2 teaspoon tamari or gluten free soy
Cherry tomato salsa
  • 3 cups cherry tomatoes sliced into quarters, or vine ripened tomatoes diced
  • 2 tablespoons coriander
  • Jalapeños to taste depending on preference
  • 3 teaspoons red wine vinegar
  • 3 teaspoons olive oil
Avocado puree
  • 1-2 ripe avocados, mashed
Coconut “sour cream”
  • 2 cups young coconut meat
  • 2 cups pine nuts soaked for at least one hour
  • 1 tablespoon of nutritional yeast
  • ½ teaspoon salt
  • ¼ cup freshly squeezed lime juice
  • ½ cup coconut water
Pemberton Finger limes to garnish
Instructions
Tortillas
  1. Mix masa and water together in a bowl and work together into a dough. If it appears too dry you can add some more water. Take a piece of the masa dough and roll into a firm ball the size of a gold ball then flatten into a thick disc. Cook on an oiled or non-stick hot grill until lightly browned and then flip and cook the opposite side. Once cooked you can carefully run a butter knife through the centre to split open like a pita bread.
Nut meat
  1. Process almonds and walnuts into a powder.
  2. Place nut meal into a mixing bowl, add remaining ingredients and mix well.
Cherry tomato salsa
  1. Place all ingredients in a bowl and toss until evenly mixed
Coconut “sour cream”
  1. Add all ingredients into your high speed blender and blend until smooth.
  2. Assemble nut meat, tomato salsa, avocado puree, coconut sour cream into tortillas and top with finger lime pearls.

"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" "gluten free cooking" "masa lista" "raw nut meat" "raw sour cream" "Rebecca Kerr"

Thank you to Rebecca Kerr from Australian Gluten Free Cooking for the inspiration for this dish. The recipe for the nut meat is adapted from “Ani’s Raw Food Kitchen” by Ani Phyo, Da Capo Press (2007).

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The First Feast – Eat Drink Perth’s Launch Party

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

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

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

Darling Buds of May

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Watermelon Moscow Mule

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

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Watermelon Moscow Mule

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

"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

Cullen Winery, Margaret River

Posted by  | Categories: Featured, Margaret River, Regional WA, Restaurants, Travel, Winery

With the current Australian dollar being high coupled with overinflated prices in Perth, we have noticed that it is actually quite a bit cheaper to go on overseas holiday to a nearby Asian country than it is to holiday in Western Australia.  Consequently of late we have been neglecting our frequent visits “down south” and replacing them with visits to Bali and Thailand.

But despite this fact, nothing beats a quick local getaway for its ease and accessibility. It was our last day of our minibreak in Margaret River and reflecting back on our weekend we were both grateful for our location choice.  We hadn’t spent an hour trying to cram everything into our two suitcases nor was our little holiday concluding in a mad dash to the airport to catch a plane.  Yes, travelling locally still has its definite perks.  The car was chinking loudly due to all my wine purchases and our car eskie was jammed full of gourmet goodies; I was trying my hardest to make the most of having no limit on my baggage allowance!

I had made a booking for us at Cullen Wines for one last final meal before we drove back to the city to return to work.  Being Easter Sunday I was glad that I had planned ahead as the restaurant looked busy.  Upon arrival there was a little mix up where I got a vague jist from the staff that maybe our booking wasn’t recorded in their book.  After a brief hesitation we were shown to our seats which were indoors and away from the picturesque area on the deck overlooking the vineyards.  It was a bit of a shame we weren’t out there in the glorious sunshine as I had made the booking weeks prior and would have loved to have had one of these prime positions.  I guess it’s not like I requested to be seated outdoors so really who am I to complain?

"garden beetroot" "salad" "carrot and tomato salad" "chick pea cakes" "soft goats cheese" "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "Margaret River reviews" "Margaret River restaurant reviews" "Margaret River winery reviews" "Margaret River lunch reviews" "winery lunch" "Cullen Wines" "Cullen WInery" "biodynamic" "Organic food" "restaurant garden"

Cullen garden beetroot, carrot and tomato salad with chick pea cakes and soft goats cheese

The Cullen restaurant follows the same biodynamic philosophy of Cullens’ Winery using only fresh organic produce sourced from their own large kitchen garden and selected local producers. I knew this fact prior to our arrival and I wanted to see for myself if this reputation for amazingly fresh food was true.  We grow a lot of our own vegetables at home and nothing beats them in flavour when compared to commercially grown produce. I wasn’t disappointed – my salad was literally beyond fresh and bursting with flavour. Brightly coloured beets, tomatoes and carrots joined with soft leaves from the garden topped with tangy dollops of goat’s cheese.  Scattered throughout were tiny little buttons of chickpea cakes giving just enough substance to make this a meal. Such simple yet thoughtfully chosen ingredients made every mouth full a taste sensation.

"Crispy duck" "mandarin pancakes" "new season plum sauce" "spring onion" "Asian herbs" "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "Margaret River reviews" "Margaret River restaurant reviews" "Margaret River winery reviews" "Margaret River lunch reviews" "winery lunch" "Cullen Wines" "Cullen WInery" "biodynamic" "Organic food" "restaurant garden"

Crispy duck with mandarin pancakes, new season plum sauce, spring onion and Asian herbs

The Boy ordered the crispy duck with mandarin pancakes. The duck was richly flavoured and the pancakes were soft and light.  I couldn’t see any of the crispy part of the duck on his plate but he didn’t seem too bothered about this and enjoyed his meal.

"Grilled salmon" "finger lime" "potato mash" "steamed greens" "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "Margaret River reviews" "Margaret River restaurant reviews" "Margaret River winery reviews" "Margaret River lunch reviews" "winery lunch" "Cullen Wines" "Cullen WInery" "biodynamic" "Organic food" "restaurant garden"

Grilled salmon with finger lime, potato mash and steamed greens

My main dish was described on the menu as grilled salmon with braised octopus, quinoa, Swiss chard and verjuice beurre blanc.  After my delightful introduction to quinoa at Xanadu the day before, I wanted to compare and contrast this new discovery with another chef’s interpretation. I was initially told on ordering that this dish would be suitable for me but unfortunately the waiter soon returned to let me know that much of this dishes accompaniment contained onions.  This didn’t seem to worry the chef as he offered to make an alternate option especially for me.  As a replacement I was served some creamy mash, steamed snow peas and my large serve of salmon was topped with some citrus dressing that looks a little like Pemberton finger lime.

To my complete surprise as I started tucking into my meal, our waiter also brought out a large bowl of salad filled with massive chunks of avocado and a variety of those wonderful gems from the kitchen garden as a complementary extra because my dish had to be altered so much. How thoughtful and kind of the chef – thank you!

"Beef sirloin" "blue cheese soufflé" "baked mushrooms" "cauliflower cream" "rocket salad" "red wine jus" "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "Margaret River reviews" "Margaret River restaurant reviews" "Margaret River winery reviews" "Margaret River lunch reviews" "winery lunch" "Cullen Wines" "Cullen WInery" "biodynamic" "Organic food" "restaurant garden"

Beef sirloin with blue cheese soufflé, baked mushrooms, cauliflower cream, rocket and red wine jus

The boy’s main was a hearty man’s dish with a juicy sirloin beef steak, crunchy blue cheese soufflé, cauliflower cream and a red wine jus.  His steak was cooked rare to his liking and was a quality cut of meat.

"dessert" "brownie" "chocolate" "berry ice cream" "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "Margaret River reviews" "Margaret River restaurant reviews" "Margaret River winery reviews" "Margaret River lunch reviews" "winery lunch" "Cullen Wines" "Cullen WInery" "biodynamic" "Organic food" "restaurant garden"

Gluten free brownie with berry ice cream

This was my first day of really feeling like I had recovered from my stomach bug so I had happily chugged down a far bit of Cullen’s lovely peachy Mangan Vineyard Sauvignon blanc Semillon.  This meant we both ordered dessert without me remembering to take a photo of the menu to remind me of the details! My gluten free dessert was described as a brownie of sort with berry ice-cream.  But let me tell you, this was no mere brownie.  The top layer consisted of a decadent mousse flavoured with a hint of hazelnut praline goodness.  The bottom half had more of a cake like texture and stopped the whole thing from being too overwhelmingly rich.

"Pecan pie" "dessert" "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "Margaret River reviews" "Margaret River restaurant reviews" "Margaret River winery reviews" "Margaret River lunch reviews" "winery lunch" "Cullen Wines" "Cullen WInery" "biodynamic" "Organic food" "restaurant garden"

Pecan pie

The Boy’s choice was the pecan pie, an unusual selection for him probably facilitated by the fact it came with ice cream.  Obviously I didn’t get to share any of his as it was in no way gluten free so I cannot give you much of a description other than it was good enough for him to finish in entirety.

We really had a fabulous time during our stay down in Margaret River this Easter.  Both Xanadu and Cullen were stand outs to us with both their customer service and food quality.  Cullen’s exceedingly fresh produce is something worth going back for again and again and I look forward to returning.

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Cullen Wines
Lot 4323 Caves Rd, Margaret River, 6284 | (08) 9755 5656 | http://www.cullenwines.com.au/our-restaurant
 
Price:                     $$$$ (Entrée $19-21, Mains $33-39)
Food:                    4.7/5 (fresh, succulent – nothing beats garden fresh)
Service:                4.7/5 (slight hiccup at the beginning but handled very discreetly)
Ambience:           3.2/5 (would get a much higher score if we sat outside in the sunshine)
Drinks:                  4/5 (only serve Cullen wines – not that that’s a bad thing!)
Total:                     16.6/20

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