Eating Gluten Free at Taste of Perth Festival
Posted by Attractions, Degustation/Fine dining, Events, Featured, Food and Wine Festivals, Perth, Restaurants | Categories:Taste of Perth is a three-day food festival held at Langley Park from the 2nd to the 4th of May 2014. The Taste Festivals are popular all around the world and this is the first year the amazing event finally arrives in Perth. It brings together in one location many of our city’s famous chefs allowing visitors to sample a multitude of signature dishes in a single experience.
The chef line-up for the weekend includes some of the best dining Perth has to offer such as Nobu, Greenhouse, Silks, Print Hall, Lalla Rookh, Bistro Guillaume, el Público , Co-op Dining, No4 Blake Street and Bib & Tucker.
There will also be a number of other gourmet food and beverage stalls, interactive attractions, master classes and cooking demonstrations for you to check out in between devouring multiple courses of do-it-yourself degustation. The event expects an attendance of over 15,000 foodies over the course of the weekend with a choice of either a lunch session under the sun or a dinner session under the stars. I attended the evening session as a guest on the Friday night along with my fellow Eat Drink Perth bloggers.
There were a number of gluten free options available with most of the kitchens having something on offer. Having listened to my husband talk up eating bugs after his positive experiences at a number of Thailand night markets I figured I should do him the honour and give them a go.
The fried crickets are served with chilli salt and tasted somewhat like whitebait with a crisp exterior and a distinctly soft but not unpleasant centre. They were very salty which enabled me to wash down the artisan mescal without too much effort, although I did call on Ai-Ling from Food Endeavours of the Blue Apocalypse to help me out. Being a wonderful friend she was more than happy to oblige.
Ai-Ling’s recommendation for my next dish wasn’t one that I had originally planned to eat however it actually ended up being one of the best dishes of the night. This was No4 Blake Street’s lamb belly. Yes you heard it right, LAMB belly. It had all the alternating layers of flesh and fat you would expect from a belly but with the rich depth of lamb flavour instead of the more familiar pork. It was served with a pomegranate glaze, charred eggplant and fava bean tofu.
Not being a big meat eater these days I was keen to freshen up my palate with something vegetarian and moved across to the adjacent stall Bib & Tucker. Their vegetarian beetroot salad was also gluten free. It was an interesting play on textures with puréed, shaved and roasted beets tossed with Swiss chard, barrel aged feta, tiny little husks of crispy quinoa and tart pomegranate dressing. Within minutes of ordering this dish I was summoned by my group as it was time for us to return back to the VIP tent for the announcement of the Gala awards. I should have really given a bit more thought to my dish choice as I looked a bit awkward in the posh VIP area trying to eat messy salad while holding a camera, handbag and champagne. A large portion of it ended up on the floor along with my fork, and some of it on my friends! (Sorry Michelle! xx)
Regrettably there wasn’t anything gluten free to eat in the VIP lounge excluding the freshly shucked oysters. Not that I was sad I had to eat lots of oysters but a few more options would have been better, especially given the price of the tickets at $135 per person. Once the formalities of the evening had finished, I was happy to dash back out into the crowds to complete my crazed eating binge.
My next stop was Co-op Dining. I absolutely love the Mainwaring’s and everything they stand for; sustainability, local produce and seasonality. I already had marked on my menu the duck and chestnut soup as a hopeful gluten free option and was over the moon to hear my prediction was correct. Creamy thick chestnut soup warmed my chilled bones while the luscious chunks of duck confit soothed my soul. This was also one of my favourites of the night.
My group was starting to slow in pace at this point. We had already knocked back quite a few champagnes and wanted to make sure that our final selections were wise ones. The unanimous decision was for Nonna’s meatballs from Lalla Rookh. I prepared myself for the bad news that they were not gluten free and my suspicions were correct. Whilst the chef informed me there was only a “trace” of gluten, that little smidge is enough to ruin my night so I shimmied next door to Greenhouse.
Greenhouse could do a number of options gluten free which left me somewhat indecisive for a few brief moments before I settled on the paper bark smoked barramundi. Topped with bacon and on a bed of sauerkraut it was super tasty and surely it was also somewhat healthy. After eating the barramundi and bacon pieces out of the bowl I spared myself the fructose aftermath by only nibbling a small mouthful of the sauerkraut. It was just enough for me to enjoy the flavours before I reluctantly cast it away.
I had room for just one more. And to be honest I only had enough crowns to buy one more too. I opted for the piece de la resistance; Bistro Guillaume’s salted caramel macaron. This is no macaron for the light hearted and in fact I question whether this can actually be called a macaron at all. In fact I prefer to call it a salted caramel dessert burger. It filled my whole hand and took me several minutes to eat.
Whilst I was initially a little disturbed at the gigantic abomination I had purchased, with each bite that I took the whole concept of this dessert burger won me over. It was certainly something different and absolutely worth trying however I couldn’t see myself binging through a whole box of 20. It least not without making myself very sick!
Taste of Perth runs all this weekend and tickets can be purchased at the gate. Like many of these food festivals, food and beverages are purchased using a currency called “Crowns” which you can purchase on site very easily with cash or cards.
For more details head to the Taste of Perth website.
Disclaimer: Chompchomp visited the Taste of Perth Festival as a guest of 3am Thoughts PR. My meals were purchased with my own money. Nobu Crown Perth, Great Eastern Highway, Burswood WA 6100 | (08) 9362 7551 | www.noburestaurants.com/perth Greenhouse 100 St Georges Terrace, Perth WA 6000 | (08) 9481 8333 | www.greenhouseperth.com Silks Crown Perth, Great Eastern Highway, Burswood WA 6100 | (08) 9362 7551 | www.crownperth.com.au/restaurants/premium/silks Print Hall Bar and Dining Room 125 St Georges Terrace, Perth WA 6000 | (08) 6282 0000 | www.printhall.com.au Lalla Rookh Bar and Eating House Lower Ground, 77 St Georges Terrace, Perth WA 6000 | (08) 9325 7077 | www.lallarookh.com.au Bistro Guillaume Crown Perth, Great Eastern Highway, Burswood WA 6100 | (08) 9362 7551 | www.bistroguillaumeperth.com.au el PÚBLICO 511 Beaufort Street, Highgate WA 6003 | 0418 187 708 | www.elpublico.com.au Co op Dining 2/11 Regal Place, East Perth WA 6004 | (08) 9221 0404 | www.co-opdining.com.au No 4 Blake Street 4 Blake St, North Perth, WA 6006 | (08) 9444 6678 | www.no4blakestreet.com.au Bib & Tucker 18 Leighton Beach Boulevard, North Fremantle WA 6159 | (08) 9433 2147 | www.bibandtucker.net.auOur Six Month Wedding Anniversary at Co-op Dining, East Perth
Posted by Degustation/Fine dining, Featured, Modern Australian, Perth, Restaurants, Vegetarian | Categories:Only a few weeks ago the Boy and I shared a very memorable lunch at Dear Friends and it was easily one of the best meals we have had in Perth for some time. I love their philosophy of focusing on local and seasonal produce with much of their ingredients being sourced directly from local farmers or foraged from the wild surrounds. On our way home that day we both decided to book in at their city restaurant Co-op Dining, East Perth to celebrate our six month wedding anniversary.
I am still nursing a broken toe therefore my ability to go running has come grinding to a complete halt. We enjoy eating out a lot and I am totally devastated that I can no longer burn it all off on the tarmac. Honestly, it won’t be long before I’m the size of a small house. In a vain attempt to mitigate the anticipated caloric excesses for our dinner we agreed to walk, or in my case shuffle, from our house to Co-op Dining. I sighed in disappointment that I cannot wear high heels, sulkily chucked a pair of flats in my LV bag and headed off in my flip-flops.
It was a Friday night and both of us had to work the next day meaning a degustation was unfortunately out of the question. Instead we chose the five course menu with a couple of suggested wines by the glass. A bit more of a reserved affair compared to our lunch date at Dear Friends when I am told I may have been a bit flamboyant.
Work or no work I just couldn’t commence this celebratory meal without some bubbles; Champagne definitely remains one of my weaknesses. Coop Dining serve NV Gosset Grande Reserve by the glass which comes from one of the oldest and original Champagne houses originating way back to 1584. Rich and creamy with incredible structure I made sure I savoured every drop. The Boy chose to bypass the booze and ordered a lemon and lime bitters made with lemon myrtle and fresh limes. Some of the soft house churned Guernsey butter that we had enjoyed at Dear Friends was served alongside some home-made bread.
Our first course was a sweet Manjimup marron served with peppery watercress puree, Swan River samphire, a twig of warrigal and some glistening syrupy fermented lime. The samphire has quite an unusual salty, tangy flavour and is foraged from the banks of an estuary near the Swan River. It was the same type of samphire that we enjoyed last year at Millbrook Winery as part of the Mushroom Mania campaign.
The Boy’s next dish was a luscious chestnut soup made from whole roasted chestnuts grown locally in Bridgetown. I really love how these guys are such great supporters of WA produce. His soup was rich and creamy and smelt like Paris in winter to me. For those who are yet to travel to this romantic city; roasted chestnuts are sold there as street food in cones of newspaper on the boulevards.
Although I was highly envious of the Boy’s heart-warming chestnut soup, I was not to be disappointed with my non-vegetarian option. Chef made his own rabbit chorizo which he served with some WA cuttlefish and more of that dangerously black squid ink puree that we enjoyed at our Dear Friends lunch. The slight gamey flavour of the rabbit was in no way overpowering and balanced graciously with a gentle kick from the cute little blob of kimchee. I successfully avoided getting any squid ink on me again. Winning. Maybe I’m gaining more coordination in my older years?
For our next dish, the house made soy tofu made a return visit too. I like how each of the menus for their restaurants shared key elements but then diverged out into their own individuality. Coop’s tofu dish looked so simplistic and symmetrical with each ingredient placed in alternation across the slate. Cubes of house made soy tofu and velvety soft chunks of confit carrot were sprinkled with dashes of spinach powder and placed on a bed of smoked egg yolk.
Looks can be deceiving and although this dish may appear basic, more complex flavours were thoughtfully hidden to surprise us. The smoked yolk was thick and strongly flavoured and gave the more subtle flavoured tofu and carrot a bit of oomph. The gently scented wild garlic is foraged on the Mainwaring’s property and I couldn’t help but smile when Kelli’s eyes lit up as she told us how each year they get so excited when they see it sprout up.
The Boy and I diverged again for our next course as mine included **shock horror** meat. I was given a choice of pork belly or Wagyu beef and opted for the later. Admittedly I confess that as it was a Friday night and as I was onto my third glass of wine by this point my mind had blissfully travelled off with the fairies. As a result I forgot to photograph my dish until I have already devoured a few wondrous mouthfuls. My deepest apologies dear readers, however I’m sure you can still get the idea what luscious cuts of beef they were from what was left on my plate. Cooked over bark and crusted with carbonised leek powder each piece of 4+ Wagyu beef was as soft as sashimi. The wine match for this dish was the 2012 Myattsfield Shiraz, Mourvedre, Viognier and was the second time I had tried this local wine from Myattsfield Wines. After our lovely outing at the Bickley Harvest Festival I have started to appreciate the sumptuous reds made in this region and are going to need to return for more.
The Boy’s vegetarian main focused on Jerusalem artichoke which is just still in season for a few more weeks. The artichoke was prepared two ways; cooked artichoke was compressed into chunks overnight and cooked sous vide and then for the base of the dish was artichoke purée. Chunks of leeks and courgettes tumbled in amongst Guernsey curd and Nasturtium flowers. Mushroom and green olive powder was sprinkled over for a strong flavour boost.
Although we only selected the five course menu, the chef was so kind to send us a complimentary cheese course. It was called Brin d’Amour, or “birth of love”. A perfect choice to celebrate our first six months as newly-weds! Chef Kiren makes this traditional Corsican cheese himself using half Guernsey and half ewes milk. Once made it is rolled in mustard seeds, house made smoked paprika, rosemary, oregano and black onion seeds. The whole process takes about two weeks. The cheese was served with carrot molasses and olive bread. I received some gluten free bread as a replacement.
I was a little off my form as I also forgot to take a picture of our pre-dessert; fresh Donnybrook mandarins and lemon scented fennel topped with Thai basil flowers. A mouthful of spring this cleansed the flavours of dairy goodness off our palates in preparation for our final course.
Once again I appreciated the personal touches made by the Mainwaring team to make our experience all the more memorable with “Happy” and “Anniversary” scribed in chocolate on each of our plates.
Juicy fresh Donnybrook Pink lady apples took the centre stage star for the finale. On a bed of peachy coloured apple puree laid an ice cool scoop of rhubarb sorbet encircled by portions of fresh and poached apples. Topped with slivers of glass sugar, oats and pistachios I loved the layering of textures, temperatures and flavours.
Our night ended with some healthy and cleansing Kombucha, a type of fermented slightly effervescent black tea.
It comes as no surprise that Co-op Dining came out winners at the recent Australian Gourmet Traveller Awards where they received a placing in the top 100 restaurants in Australia. Both Co-op and Dear Friends were also awarded One Star in the highly esteemed GT Restaurant Guide for 2014. This is a team that have proven and maintained their place as foodie “royalty” in Perth yet remain humble, modest and true to their passion. We will most definitely be back.
Co-op Dining 2/11 Regal Place, East Perth WA 6004 | (08) 9221 0404 | www.co-opdining.com.au Price: $$$$ (5 course menu $95, 10 course menu $120, matched wines extra) Food: 5/5 (consistently excellent, original and proudly West Australian) Service: 5/5 (once again charming, enthusiastic and passionate) Ambience: 4/5 (would have been improved if busier but we had our own booth and each other, who needs more?) Drinks: 4.5/5 (wished I could have gone for matched wine as my selected few were wonderful ) Total: 18.5/20