Layup Cafe, Northbridge
Posted by | Categories: Breakfast/Brunch, Coffee, Featured, Perth, Restaurants
Birthdays are meant to be celebrated and it is an incredible surprise to me that this humble blog has just turned four. Four human years converted into food blog years must equate to at least a decade. That is definitely a cause to crack open the champagne. Writing this blog has certainly been a colourful journey of eating amazing food, but also has seen me cultivate wonderful, lasting friendships and interact with some very passionate Perth business people and chefs. I have loved every minute of it.
For me, this year has been all about time and its ability to slip through my fingers like sand. Admittedly I am my worst enemy and perpetually keep taking on more than I realistically have time for. To add to this dilemma, I spent a decent chunk of my year debilitated with back pain which terminated all physical activity in my life at the time. Thankfully my back troubles are becoming something of the past, and I am embracing life with a new found zest.
Last Sunday I woke up quite early, hours before the Boy and the cats cared to be awoken and couldn’t get back to sleep. It was a stunning Spring morning so I snuck quietly out the front door and took my new bike for a spin around the river leaving the sleeping beauties snoring peacefully in a pile together. Upon returning home later I was chuffed to see the Boy up and about, ready to go out for breakfast. I was recently followed on Instagram by a new café called Layup Cafe that has just opened in Northbridge so we agreed to check it out.
Guacamole & pica de gallo ($16, V, GFO) with added slow cooked egg ($4)
Layup’s menu had plenty of gluten free options with a number of interesting dishes that moved away from the comparatively boring egg benny and big breakfasts. We selected a few dishes to share, all gluten free adapted.
The guacamole on toast came with smoked corn and pica de gallo and we elected to have it topped with optional slow cooked eggs. A few dollops of jalapeño custard decorated the side of the plate and this custard had just a gentle chili kick to it. Being a hater of all things spicy, the Boy didn’t trust my description of “very mild” and gave the custard a wide berth. He was determined to avoid tasting something too hot for his delicate palate.
Sicilian anchovies, charred gluten free bread, slow cooked egg and shichimi togarashi ($8, GFO)
Sadly these efforts were in vain as I didn’t get to warn him in time about the shichimi togarashi that accompanied the Sicilian anchovies.
After proudly thinking he dodged a bullet with the jalapeño custard, the Boy proceeded to dunk his charred gluten free bread in gooey slow cooked egg heaven before coating it liberally in the innocent looking red powder. He nearly choked in horror at the heat and proceeded to gulp gallons of water quickly.
After the subtle tease of the jalapeño custard I was much more game and dunked my generously coated bread confidently. It was a wonderful, nostril clearing experience that had me going back for more. Combined with the salty fishiness of the anchovies this was a flavour combination I hadn’t tried before and would happily try again.
Breakfast pannacotta ($15, V, GF)
Thankfully there was a cooling dish on the table to soothe the poor lad’s burning tongue. The breakfast pannacotta came on a bed of toasted gluten free muesli and goji berries topped with a strawberry compote and fresh berries.
I love having two courses for breakfast. This was something my dear friend and business partner Chis and I started doing long ago and that habit has stuck. Making the decision for sweet or savoury is far too difficult to do first thing in the morning so my advice is having both is the best way to go.
Layup Cafe only opened this month and it looks like they are well on their way to fulfilling the high expectations of regular Perth breakfast punters. I loved their creative menu options and use of local produce and hope to return soon.
Layup Cafe
197-199 Brisbane Street, Northbridge WA 6003 | 0481 064 166 | Facebook
Nougat, caves, cows and a spot of lunch at Vasse Felix Winery
Posted by | Categories: Degustation/Fine dining, Desserts, Featured, Margaret River, Regional WA, Restaurants, Winery
Since leaving the East coast as a fresh faced teenager to pursue a career in veterinary science, I quickly learnt to depend on only myself. While I already had an innate level of independence at that age, being separated from my parents by thousands of kilometres had a way of perfecting this skill. Nearly two decades have passed since then and I’m now at a point in my life now where I realise being fiercely self reliant isn’t always a good thing. Recognising that I need and am needed by my close family members seems much more relevant, especially given the distance that separates some of us. I haven’t lived in the same city as either of my parents since I departed long ago and can sometimes go for over twelve months before I cast eyes on their lovable faces. As we all get older, I am realising that I need to make more effort to spend quality time with each of them individually.
It has been years since Mum has come over to visit us in Perth and even longer since she came over with her other half, Jack. They both adore our South West region and requested that we take them down to “The Margaret’s River” as Mum loves to call it. No amount of convincing can get her to call it otherwise.
At Bettenay’s Nougat
It is rare for us to be able to relax together so to celebrate this occasion I booked us in at Vasse Felix winery for a long lazy lunch. On our way to Vasse Felix we stopped off at Bettenay’s Margaret River Nougat Company.
Neither Mum nor Jack are big wine drinkers so the Boy and I tried to avoid boring them to pieces with winery after winery. Bettenay’s do have some wines on offer in addition to some luscious liqueurs and, of course, loads of nougat. Their nougat is all handcrafted with gorgeous flavours including cherry and coconut, and my favourite chocolate mint.
After each purchasing a bundle of nougat we headed off to one of Margaret River’s most popular caves; Lake Cave. It has been ages since the Boy and I have gone down into the caves yet every time we do we are reminded what a natural beauty it is.
Lake Cave’s suspended table
Lake Cave has one of the only “suspended tables” in the world which weighs several tonnes and forms a breathtaking sight floating in the air casting its refection in the ripples of water below. This cave is one of the deepest in the region so be prepared to walk down and then back up a fair number of steep stairs. There are rest points along the way for those less fit and able.
There were enough stairs to work up anyone’s appetite and after the Caves we headed straight to Vasse Felix for lunch. It was a long weekend and I was grateful that I had pre-booked because every winery that we passed along the way looked packed with cars.
Vasse Felix have an à la carte menu or alternatively if you select dishes marked on the menu with a star you can enjoy three courses for a set price of $65.
There were a handful of gluten free options and one vegetarian dish for each course. Upon arrival our waitress brought out some fresh bread and cultured butter. There was no gluten free bread available so they kindly brought out some marinated olives for me to nibble on while my family hungrily feasted on the bread.
Marinated olives
The marinated olives are sourced from a local olive farm called 34 Degrees South and were served warm. I loved how the olive flesh slithered off the pit easily and consequently I downed most of the bowl before I realised that I should probably share.
Omelette, asparagus, mushrooms, togarashi ($18, GF)
Mum and Jack both ordered the omelette for entrée. Cooked sous-vide with mirin, it was served with new season asparagus and locally foraged mushrooms. The egg was browned to a glowing caramel colour and garnished with chilli threads, tiny crumbles of popcorn and togarashi. Togarashi is a type of Japanese chilli pepper and thankfully it wasn’t too hot for my Mum’s palate. The omelette was a gluten free dish however to avoid all three of us having the same dish, I ordered the other gluten free option which was the quail.
Quail, zucchini, quinoa, raisins, capers ($19, GF)
I struggled somewhat get a good photo of my entrée due to the sun coming in at an angle on my deep bowled dish. Maybe I need to bring a reflector with me when I’m out dining? Is that too crazy? My quail breast was cooked sous-vide with a confit leg and served on a bed of quinoa, zucchini and olives. It was topped with what I first thought was shaved parmesan but soon found out was feta shaved in liquid nitrogen. It had an unexpected creaminess that dissolved on contact with my tongue. To enhance the delicateness of this light dish some caper puree added some punch into the flavours.
Marron, ramen, quail egg, nori ($21)
For his entrée, the Boy decided to pop his ramen cherry. Ramen hasn’t really taken off in Perth to the extent it has over in Sydney and therefore neither of us have tried it before. Using house made ramen noodles, this dish was given a South-west twist using Manjimup marron and local fresh water crustaceans. A soft gooey quail egg and some fried nori finished it off and as the aromas wafted to my side of the table I was so envious that I couldn’t even taste one mouthful. Damn you gluten!
Barramundi, potato, leek, smoked oyster ($39, GF)
For those of you who have yet to try Cone Bay barramundi, you really don’t know what you’re missing out on. These fish are farmed in unique environmental conditions in the north west of Australia that imparts a very clean, and sweet taste.
The fish came with a potato fondant and shards of translucent potato glass topped with luxurious drizzles of smoked oyster butter. It was nearly as good as truffle butter. Nearly I said! There was also a little bit of fructose naughtiness with locally foraged charred leeks and leek foam.
Side dishes: Cos, fennel, blood orange salad and duck fat potatoes with seaweed salt and yuzu (both $10 each, GF)
Lamb shank, ratatouille textures, black barley ($37)
Mum and Jack both ordered the lamb shank for their main, such peas in a pod those two! The locally sourced lamb was cooked sous-vide over 48 hours making it uber-soft in texture however sadly it was served lukewarm. I offered to get the waitress to take it back to the kitchen but my Mum didn’t want to make a fuss. The lamb was accompanied with a black barley risotto and ratatouille made of smoked tomato petal, tomato fondue, picked red onion and eggplant purée.
Kangaroo, beetroot, wattleseed, dandelion ($38)
Although the Boy predominantly will stick to his vegetarian diet at home, like me he can on occasions crave meat. Ordering himself the kangaroo loin today was one of these days.
The loin was served rare and was as lean can be without an ounce of detectable fat present. It was served with textures of beetroot, wattleseed crackers and oil made from dandelions foraged on the property.
Petit fours: Lemon brownie, passionfruit macaron & mini icecream sandwich ($12)
Our mains were decent sized meals so after stuffing our faces with the addictive duck fat potatoes there was only a small amount of room left for dessert. We agreed to share a couple of petit fours plates between the four of us however the only gluten free element on the plate was the passionfruit macaron. There was only one macaron on each platter but the waitress was kind enough to put an extra one on there for me.
The Boy was absolutely smitten by the bite size ice cream sandwich made with cinnamon ice cream. Many of us food bloggers claim to have a second stomach for dessert and whilst I was reasonably full, one macaron was not going to cut it even if it was one of my favourite flavours.
Chocolate, cardamom, passionfruit, Jerusalem artichoke ($16, GF)
Consequently I ordered the gluten free dessert option to share with the Boy. I love abstract desserts, plates of multiple elements that you can mix and match on your tastebuds at your leisure. Fluffy portions of cardamom chiffon cake and silky chocolate cremeaux were paired with Jerusalem artichoke ice cream. Passionfruit caramel and gel added a tart sweetness with chocolate soil and dehydrated mouse contrasting with velvety cocoa bitterness. Heavenly to say the least. My claims for being full surpassed me as I competed with the Boy for every spoonful.
The weekend went by all too quickly, time honestly does fly when you’re having fun. There is no one in the world that can make me laugh the way my Mum can and I realise that I need to stop running the rat race of life and take time out to giggle with her more often.
In one end and out the other! Yes, my Mum shares a similarly odd sense of humour! (That’s her at the front of the cow!)
