The finished product. 18cm of Ricotta Whey Bread. Ever seen any loaf of bread so tall…?!

Look how high this loaf is! Ready to be baked in the hot hot oven!

Seriously.  Those that know me know I don’t like wasting food.  Not even the rejected parts of food.  I waste NOTHING.  So, when I recently got into the world of cheese, and started making my own ricotta…I had all this whey that went done the sink.  Once.  Until I looked up what people do with whey.  I mean….surely 100 years ago, it wasn’t tossed down the sink, right?  So when I found a few recipes for pancakes, I figured…why couldn’t I just use this in my bread…?!  So I tweaked my basic quick and easy bread recipe, to make this one.

Bread, sweet bread.  I love you.

I used all of the dough to make this High-as-Pie beauty…but the dough can be split into two loaves or even bread rolls if you lke.  Just adjust the cooking time.  Within the next few days, I’ll be posting my own experiences making *Ricotta* as part of the Cheesapalooza Challenge I’m involved in.  Enjoy the bread that gives life.

Absolutely Georgeous Ricotta Whey Bread

Ok.  So I’m late in posting this.  The spirit was willing, but the flesh was weak.  The appetite remains, so here I am.  Welcome to my version of…Absolutely Georgeous Ricotta Cheese

Now I wanted to see what all the fuss was about in comparing and contrastig cheese making. I thought….how much variance can you get…on THREE INGREDIENTS across a few continents making ricotta?! Well, probably quite a bit! Here’s what happened when I made 3 batches of ricotta.  I made these first two varieties side by side…then a few days later, I made a final batch which I discuss and picture a little later on.

Of the two I made today…one ricotta was made using the cooktop method and lemons as the acidic ingredient….and the other batch using a thermomix and vinegar.

First set of ingredients used local organic milk and organic lemon with the best quality double cream.

Here is what our Double Cream looks like here in the West. This was used for both trials.

Cooktop version…after adding the lemon juice.  Oh yeah. A huh.  Movin’ along with those curds…

The Thermomix Ricotta version however, didn’t seem to change much after the addition of vinegar. I was getting worried.

Look at the beautiful yield I got using organic milk and lemon! Remarkable. The colander is sitting inside a Kitchenaid Mixer bowl, so you can see the size of the yield, proportionally speaking.  Pretty spekky, huh…?!

Now…when you collect they whey…DO NOT THROW IT AWAY! There a so many uses for it and it is SO good for you. I always make Ricotta Whey Bread. It has a tartness like sourdough, but a creamy, pillowy light pull to the texture of the bread. You can find the recipe here. You usually get at least 2 large loaves out of one batch of Ricotta Whey Bread.

On the other hand…the thermomix and vinegar method at this stage, looked nothing short of dismal, until the clouds later parted and the sun shone through. But it took a while!

…How I didn’t crumble into a heap on the kitchen floor is beyond me.  But no.  I stood tall, and changed my story!  I was going to make something out of the end product which would be JUST RIGHT. So what did I do?  I returned it to the cooktop…poured in 1/3 cup of lemon juice and watched the curds form like pillows of love.

Oh yeah, babyyyy…

Meanwhile, my smooth and creamy ricotta was coming along beautifully. I wanted this to stuff large pasta shells and bake with homemade sugo (tomato sauce) for an upcoming dinner party….and the texture, the creaminess, the low acidity…and the petite curd made it deliciously creamy and divine for the dish. SUCCESS.

The double-boiled-double acidified creation was interesting! It held firm with a creaminess that was not acidic, and was pleasant on the palate even though it had both lemon and vinegar run through it…It was perfect for a savoury spread, even though it kinda looks like ice cream!

I added roasted garlic, fresh herbs, sour cream and seasoning and it was added to the kid’s lunches with vegie sticks! The ricotta had made friends with the kids, and again it was a happy home. It even appeared on a spread with my home made lavosh!

Can you believe I cook with those fingernails? I just can’t give up the glamour, can I?!

Different….Yet both honourable.  Go Cheezapalooza!

Recipe for Home-Made Ricotta

Ingredients:

2 litres whole pasteurized milk

1/2 cup Double Cream

1/3 cup lemon juice OR distilled white vinegar

1/4 teaspoon salt (adjust for sweet/savoury use)

Procedure:

1. Pour milk in a large, heavy non-reactive pot on medium heat. Slowly heat the milk, stirring occassionally. As steam starts to form above the surface of the milk and tiny bubbles form, check the temperature. It should reach 83 degrees celcius (or 180-185 degrees farenheight) which is near scalding temperature. Remove from heat.
2. Add add the vinegar (or lemon) and and salt, and stir gently for 60 seconds only. You will notice curds forming immediately. Cover with a dry clean lid or kitchen towel and leave the mixture to sit for at least 2 hours or so. Do not disturb it during this time.
3. Line a colander with dampened cheesecloth or muslin, and using a slotted spoon, ladle out the ricotta into the muslin cloth. Place the colander inside of a larger pan so the ricotta drain freely into it. Let it drain until your cheese reaches the desired consistency. 
4. Tie the muslin up by its four corners and gently twist until the liquid runs clear.
5. Refrigerate until ready to use.

Ok. Here is my 3rd attempt. It eventuated with the most ‘traditional’ texture and appearance. I think I know why, and also why the thermomiz method produced such little whey. Maybe.

Fresh Home-Made Ricotta Curds: 3rd Attempt. 5 litres yielded 5 1/2 cups ricotta. Thats more than a 25% yield. Happy with that!

Like those curds?

I heated the milk on the cooktop so, so slowly. I let it slowly simmer up to 83 degrees, taking over 45 minutes to get there. Then I added the acid, and the curds redeemed were large, fluffy and exactly like the fresh ricotta mum would buy when she’d drive me out to the middle of farm land territory to buy our fresh ricotta from the cheese factory in Balcatta.

When I was about 3 or 4 years old…that farm seemed light years from home. Even the smell of the whey brings me back there. Food memories. It’s amazing how powerful they are.
Notes

* Store ricotta in an air tight container for up to 1 week in the refrigerator.

* I would only recommend using full fat milk for ricotta.

* You can add more or less cream to this recipe to get to the desired texture/flavour you require.

 

 

 

 

From milk to this Mystery Box Challenge creation…and all in a day at a Halloumi Making Course with “The Cheese Maker”.  What a fántastic day and a memorable experience!  How much do you love your Halloumi?

In the world of cheeses, there’s nothing holier than halloumi when you’re wanting something salty, firm and substantial with a Middle Eastern salad, a Greek Mezze platter or simply fried or grilled with a drizzle of basil oil and fresh ripe juicy red tomatoes under a Tuscan sun. Or a West Australian sun.

This delectable…exquisite…semi-hard, unripened brined ‘squeeky’ cheese made from a mixture of cow’s, sheep and (or) goat’s milk has a heavenly high melting point, allowing you to grill it, fry it, or add it to any dish that requires heat (like ‘to-die-for-Zucchini Fritters which I learnt how to make from the famous ‘Karina’ from The Cheese Maker!)  The end result is that the halloumi keeps it’s form and shape, whilst still being enjoyed warm or hot, hot hot. 

And how cool is it, when you can make your own?  About 4 litres of 2% fat milk (sold as ‘Hi-Lo’ in Western Australia) and some cream will render 3 thick square slabs of halloumi, about the size of the bottom of your milk container.  Now that’s about $21 worth of halloumi, for $9!  And as cheese lovers united will attest…it’s fresh and contains the ego required to exclaim…”I made this myself!”

Tanya from The Cheese Maker runs an exceptional and informative class on making your own Halloumi and she invited me to come along and see what goes on.  After a full day learning about How to Make Camembert, Sour Cream and Marscarpone…I was counting down the days! Check out what happens when a group of like minded cheese lovers get together in one location and learn how to make our own Halloumi.  Holy Halloumi, I’ll never buy it again!

Here Liz and Alison are getting into the groove.  We’re all probably laughing a little more than cheesing.  But we’re gettin’ there!

Malcolm and his glorious wife Helen from Victoria joined ‘Group Halloumi’ in a team of 5.  They were a force to be reckoned with and when I wasn’t laughing with Liz and Alison, I was laughing with the State of Victoria.

Once the ingredients are combined in a harmonious Cypriotic marriage of creamy goodness, we’re going to bring it to the right temperature…

The stunning Karina shows us how to cut the cheese in just the right way. Too much movement, or not enough could make or break your halloumi, so we watched carrrrrefully…

My partner in crime for the duration of the class. Liz realized she had been dormant in her calling and was now awakening to the joy of cheesemaking. Where had we been all our lives…?!?

Is this not simply ingenious?! A device designed especially by Tanya, to weigh down the halloumi so it moulds into a firm, square piece of Cypriotic goodness. Try this, but don’t drink this one at home!

Ready to re-cook the halloumi. This is going to give it its ‘squeeky’ texture. Like more squeek? Heat it for longer. Absolutely Georgeous!

Ready to turn the Halloumi over to drain and salt.

Look at these glorious and proud halloumi squares. All salted and ready to cook a la fresh!

Alison and Liz toasting to a job well done. We were perfect little Halloumians and what better excuse than to enjoy a champagne and canapes brought to you by The Cheese Maker. Now…you’ve *gotta* love that!

So we MYSTERY BOX CHALLENGE. What’s in your cheese box…? In ours that day, we all had…Basil, coriander, olive oil, red chilli, and lime. What would you make to accompany your halloumi? Creative minds united, and look at what we plated up for the judges!

Pretty creative! Halloumi with Lime.

Karin the demonstrator had an advantage that no one complained about : ZUCCHINI. Why? We got to eat these, and to be totally honest with you, and without any exxageration….they were the most deliciously moist and creamy fritters I’ve EVER had. Served with the sour cream and herb dip…Oh my Halloumi.  God Bless Karin I say.

Liz and Alison seriously promoting the lime industry!

Brought to you by…’Team Victoria!’

This of course, was our baby. Liz and I made Halloumi Triangles with Basil oil, caramelised garlic and chilli, Fresh herb salad with lime dressing. I mean really. Is that just not Absolutely Georgeous?! Just saying.

Laughs….

…More laughs…

Seriously. Champagne, canapes and fabulous halloumi…let the good times roll.

Everything’s ‘thumbs up!’ about Tanya. What an enthusiastic facilitator and so full of knowledge.

The Cheese Maker

Want to know when the upcoming courses will be run?  Click here!

Where is the Cheese Maker?  Click here and look on the bottom of the post for photos and directions. Classes are held at The Cheese Barrel and that my fellow foodies, is a trip worth making on its own. You will LOVE your cheese making experience. Try a class, and come back and leave a comment. What are your favourite cheeses in the whole wide world…?!?

Did you enjoy this post? Click on the Facebook ‘like’to share on the food love.

But- to be honest, cheese making kind of scared me. Isn’t it difficult to make cheese? Doesn’t it neeed special spores, special equipment, and incubators and mystical apparatus to turn milk into cheese? And…Where do I get those ingredients from in Perth?!

And then in June this year, at the U.W.A Perth Upmarkets…I saw it. The clouds parted and it appeared like an apparition from heaven.

Can you see why this caught my attention..?

This was the beginning of a new, fun and exciting way to experiment with food and make something beautiful from milk and cream. Cheese for me is the ‘Nectar of the Gods’….which is perhaps why it marries so divinely with wine, the other nectar of the Gods! No wonder they both send me to heaven. Each and every time.

Wine and Cheese. A match made in heaven. My water was divinely ‘turned to wine’ at  lunch AND afternoon tea…but we had fun pretending whilst we were on the job!

Well let me tell you this. Cheese making is simple and easy, when you know how. Come and watch what you can learn yourself, when you join Tanya (or Pam) from The Cheese Maker [ www.thecheesemaker.com.au ] at The Cheese Barrel Fromagerie, nestled beside the Olive Farm Winery in The Swan Valley. I joined Tanya in a fabulous, fun and friendly small group of people, all sharing the same interest and one thing in common. We were all lovers of cheese, and we were all wanting to become artisan cheese makers at home.

All keen to get started! What a great group of people I met…from Dave with 40 goats wanting to learn how to make goats cheeses, to Lindsey; an Organic Dorper Lamb farmer in Donnybrook. There was a fun loving married couple, ‘Toni’ a camembert loving girl who was redeeming a birthday (voucher) gift.’Tina’… a German Foodie. Anne-Marie from the Hills who loves to make her own ‘everything’. You name it…all a great group of people!

Watch how much fun you can have if you come on your own, or with a partner or a friend, and learn how to make your own camembert, quark, cream cheese AND sour cream. It’s so simply when you know how. Cheesemaking is one of those arts where it’s more than just following a recipe. It’s about timing, and looking out for the right texture, consistency and movement. It’s about watching it being made, and understanding why and how you arrive at all the glorious cheese making stages. It’s a skill that’s quite experiential, and that’s why being there in a group and having an instructor walk you through all the steps and techniques (for me) made all the difference.

And look out for what happens during morning tea, lunch and afternoon tea. Now that’s something you can only get when you come along to a class!

Ready to learn how to make cheese?! Would you like to make white camembert…or blue? Choose a team and off we go!

Having just learnt the steps on safety, why sanitation and cheese is essential, and of course…the art of precision…Team Blue is concentrating…concentrating….concentrating…!

Team White is off and running! Heating milk and cream to the perfect temperature for creamy camembert!

Adding the spores to make the ‘good mould’ on the camembert. Team Blue is making Blue Camembert…so watch the magic happen.

Team Blue adds the Rennet….and we stir it to free it of lumps. We all think we’re doing marvellously until Tanya shows us where all the lumps are hiding! Thank goodness we learnt that trick!

…While the Camembert curds and whey rest…we go out to play. With the course generously including TWO cafe vouchers for coffee, tea or juice….we relax, get to know each other a little better…and enjoy that wide view and glorious sunshine.

…More time to chat with the two instructors; the very clever ‘Adam’ and the very entertaining and informative co-founder of The Cheese Maker….’Tanya’.

While the curds and whey are resting and working their magic…Tanya and Adam entertain the group with the notion of unlimited possibilities of using marscarpone and sour cream that we’ll be trying to make at home…Cheese cakes…Tiramisu…Berry Coulis…In Cream Cakes….Cream Cheese on Bagels… Cheese Infinitum here we come. Yum, yum, Oh yum.

Home made Marscarpone and Sour Cream…waiting to be tasted.

…Such concentration and discerning faces as we compare the fresh cheese flavours of home made marscarpone and and cream cheese, to store bought. It’s so surprisingly fresh and clean on the palate. I can’t wait to try these cheese at home!

Having added the rennet into the milk, it needs to sit for about half an hour. A perfect excuse to enjoy more sunshine, and of course, more wine and cheese…

..and more wine and cheese…

Time to review what we’ve done and have a few laughs…

Ahhhh…the cheese is ready to be cut. Adam shows us with the knife exactly what it’s supposed to look like, and how it should come apart from thr blade. So glad I could see this!

While the rennet works on an increased surface area of the curd….we have time to indulge in a little reconnaissance of taste, and what we might expect to taste from our own baby camemberts in 4-6 weeks time.

3 cheese to try. White camembert, blue camembert and a product of the recent truffle season…truffle camembert!

Doesn’t that look silky and creamy? Can you believe you can actually make this at home now?!

Tina works the curds exactly as we’ve been taught and soon they’ll be ready to scoop into our georgeous camembert hoops!

Everyone’s busy playing with their perfect curds while I slip away for some more…cheese. I’m in *such* a happy place right now, you have no idea!

Lyndsay has just mastered how to separate the curds from the whey. Thank you Adam!

…Now isn’t that just Absolutely Georgeous? Georgeous is…better than gorgeous.

As cheese lovers peer into the window to our cheese making room…who can’t help but smile. Doesn’t everyone love cheese..?!

Adam demonstrating how to carefully place the curds into the camembert hoops, while we look on and watch.

Camembert ready to start maturing….Mmmm.

Team Blue’s Baby Camemberts! We’re so proud! We made these today and we all get to take one home!

At the end of the class, we all come together, summarize and have a few more laughs. Now it’s about going home and making our own camembert, marscapone and cream cheese. Thanks Team Blue and Team White. You guys were all great, and I had a fabulous day!

So are you hooked yet? I am! Classes book quickly, ands class sizes are small so if you’re keen on trying your hand at Haloumi, mozarella or Farmhouse cheeses…choose the class that’s right for you.  Bring your friend and double your fun.

Want to learn how to make the classics many of us use every day, like fetta, yoghurt, yoghurt cheese and sour cream?  There’s a ‘Classic Delights’ class running on the 9th September.

Don’t worry about getting hooked on  cheese making.  The Cheese Maker gives you 10% off any follow up classes.  I’ll be back to make Haloumi next week.  You’ll catch me  at The Cheese Barrel on the 27th August and I can’t wait to talk about it.

Want to book a class?  Call Tanya Barretto on 0412 260 876 or email: info@thecheesemaker.com.au

How to find The Cheese Maker:

Travel down Great Northern Hwy until you see the entrance to The Olive Farm Winery. It’s located at 920 Great Northern Hwy, Millendon.

…Follow the long, romantic road through the vineyard until you get to the main entrance of the Olive Farm Winery…

…When you get to the main entrance, turn left to the ‘Main Carpark’. You’ll see The Cheese Barrel as a separate building…head towards it, and you will find….

Want to book a class?  Call Tanya Barretto on 0412 260 876 or email: info@thecheesemaker.com.au

Colours of fudge, glorious fudge...

2012 Perth Upmarket Dates are 23rd September and 25th November, 10am-3pm.

Every quarter, UWA Winthrop Hall hosts what is known as Perth Upmarket; a colourful array of offerings from Perth’s original gourmet food producers, as well as other items of fancy from local designers, craftsmen and artists.  Details on the UWA Upmarkets are at the end of this blog…but we all want you to devour the food photos first.

If you’re anything like me, you will all too easily become lost foraging through tables after tables of special delicacies made by local gourmets, only to get more lost in a myriad of conversation about what they produce, how their inspiration grew from an idea into an aspiring business and what secret passion makes their product unique and special.

Let me share with you the 18 local producers I met, and give you an introduction to their gourmet craft, and what they feel is that special something about themselves that makes them that little bit unique, or perhaps just that little bit of gourmet bling, that really caught my eye.

(Links to connect you to the following gourmet stands will be added shortly-Ed.)

• Bean to Heaven
• Braza Churros
• Chai Baba
• Chica Catering Gourmet Pies
• Word of Mouth Catering
• Cookie Dough
• El Asador
• Fudge Fusion
• Fumi’s Japanese Pancakes
• Goccia d’Oro
• Kustom Cupcakes
• Littlesweet
• My Bicki Mix
• Oohlala Preserves
• San Pellegrino Drinks
• Spirals Cinnamon
• The Cheese Maker
• Turban Chopsticks
• Top the Cupcake

Fudge Fusion
With crumbly and creamy flavours to choose from, and such candy store colours like these…how could you ever walk past this stand? Claiming flame and deserving notoriety for being tracked down by repeat customers purely after their best selling fudge: ‘The Scottish Tablet’, its no surprise. The rich buttery sweetness just melts in your mouth giving you that well deserved reward we all eat fudge for.

The 'Scottish Tablet' brings in the customers in droves...

Get lost in the selection of rewards and you could be walking on air, all the way to Scotland with this quality product stashed beside your bagpipes.  Beautiful quality fudge, by a well oiled team of fudge experts.

Fudge Fusion
5 Day Place, Heathridge, 6027
T 94011374
E fudgefun@bigpond.net.au

The difficult part is choosing which one....

My Bicki Mix

Mandy and Tania, a couple of mums dedicated to making a fun product that’s easy for even kids to use in the kitchen have hit the big time with their individually packed biscuit mixes, cleverly branded ‘My Bicki Mix’.

Mandy and Tania, the extraordinary creators of My Bicki Mix...

With 9 flavours to choose from, there’s going to be something to impress any kids (or big kid!)

Which one would you choose...?

I love the idea of the Choc Chip Mini Bear Bicki Mix- it comes complete with a teddy bear cookie cutter.  With such easy to follow instructions and everything ready to go in the bag…it’s is sure to keep kids busy during school holidays and weekends.  The most difficult thing about this activity ids choosing which one to take home! I tried the Chocolate Macaron- and with its wafer like crunch and chewy texture, it was true to its name. The Vanilla dream with currants brought me back to an easy to devour shortbread and the Chunky Chocolate had a deep rich traditional soul food kind of flavour that no kid could resist. For gluten free aficionados, this might be your favourite flavour.  With no artificial preservatives, flavours or sweeteners, it’s a resounding yes from mums alike, and ‘My Bicki Mix’ even run their own fundraising program for local schools so give Mandy & Tanya a call to organise your school’s next fundraising venture.  If you’re in need of a quick My Bicki Mix fix, pop into Nosh Gourmet in Victoria Park or at WA Cleanskin Cellars in Osborne Park and grab your bickis there.  Tell them that Lydia from Absolutely Georgeous sent you xxx

My Bicki Mix
W mybickimix.com.au

Turban Chopsticks
By now most Perthites will have tried, or at least heard of Turban Chopsticks. Handmade in W.A, Turban Chopsticks are bringing the ease of delicious Indian and Asian inspired cuisine into the family home, quicker than you can say “rice kit”. But a briyani, pilaf, or the Thai tropical coconut rice is not all they do.  You can also grab yourself a Spiced tomato, creamy green pea or a jewelled mung bean dhal, or if you need a curry in a hurry…try their thai green or red curry, butter chicken pastes or peanut satay.

A land of unlimited possibilities....

Feeling like a health kick? With chia and organic quinoa salad mixes or their moroccan spiced cous cous…dinner or a side salad can be easy to prepare from its easy to follow kit instructions. What I love about these kits is that they’re 1 pot wonders using natural ingredients and hand-roasted spices and they’re jam packed with punchy flavours.  I’ve tried most of their range and today’s sample offering was the ‘Majestic Almond Cumin Pilaf’ and that explained the massive crowd, waiting to grab next weeks dinner. Missed the markets?  Pop in to Nosh Gourmet in Victoria Park and they’ll have your dinner covered.

Turban Chopsticks
324 Bulwer St, Perth
T 92270022
F 6315 2659
E food@turbanchopsticks.com.au

Chica Catering – Gourmet Pies
Almost everyone loves a good Aussie pie, but these pies seem sky high. All hand made, with quality ingredients and cooked to perfection, I’m hoping they’ll supply already frozen pies as take home packs for the next Upmarkets coming up in September.  Takers, anyone?

Even testing the internal temperatre to get it juuuuuust perfect!

…And that’s not all Lee from Chica can cook up for you.  One look at the Chica flyer, and I’m overwhelmed! With offerings far more delicate and refined than a rustic gourmet pie, I’m beginning to sense that Lee from Chica Catering can do absolutely anything for your next party, big or small. From platters, finger food, substantial cocktail items of fancy, buffets…to board room lunches and even sit down formal affairs. But wait!  As winners of the ‘Best Small Caterer’ in the Restaurant and Catering Awards, they’re big on service at Chica. They deliver too;  providing chefs, staff, equipment and whatever else you need to make your next event Absolutely Georgeous!

Chica Catering
T 9204 4955
E lee@chicacatering.com.au
W www.chicacatering.com.au

Testing for perfection..

Word of Mouth Catering

Whether it be a gourmet lamb burger with hummus and coleslaw ($9) Morrocan beef withcous cous salad ($9) or Tataki Beef of Salmon with Soba Noodles ($6) there’s something for everyone here.

Fooled for initially thinking I’d find a paella, I was surprised to smell the aromas of Morocco wafting from this deep cast iron pan into the crisp winter’s air but my oh my, what a comforting, warm, spicy, deep and rich tasty pan of comfort food that awaited me. Cooking in such large quantities is a challenge at the best of times but no one could have done a better job than Word of Mouth. It brought ideas of seeing that big glorious pan in my backyard catering for my next big party.  If it’s all about Word of Mouth, then let’s not keep this one a secret.

Moroccan Beef with Cous Cous ($9)

Oohlala Preserves

I have a little secret.  I found Ann from Oohlala Preserves a long time ago and have been secretly buying her Rasberry curd. All of course, with the hope of being inspired to make my own. But…then I run out, meet her again and restock my supply.  I can’t help it.  It’s…’Absolument Magnifique!Oohlala the Rasberry is good, but the coconut lime curd has just as much ‘laaaa’ anmd is probably my oen personal favourite.

Oohlala the Rasberry is good, but the coconut lime has just as much 'laaaa'.

‘Ann’s award winning gourmet jams, marmalades, curds and chutneys are free of additives and preservatives and made with only fresh and natural ingredients in small batches. Why is this such an Absolutely Georgeous way to prepare these preserves? You can be sure to receive the best colour, texture and flavour of the fruits this way. Ann’s selection is seasonal and include rhubarb and Rasberry, pear passion fruit, chocolate jams, pineapple run vanilla, coconut lime curd (another one of my fetishes!) chutneys, lemon cinnamon and peach ginger just to name a few. Try her Banana Coconut Relish! Its a Champion Award winning product. In fact, they’re all so magnifique you will find them in over 25 restaurants and cafes across Perth and available to purchase at the next Upmarkets on September 23rd and 25th November 2012, or easier still…pop in to Nosh Gourmet in Victoria Park for a selected range of Oohlala Preserves or find her at the Kalamunda Markets 1st Saturday of the month Manning Markets 2nd & 4th Saturday of the Month.  Other locations are Bloomin Boxes (for hamper ideas) and Creations and Collectables in Bunbury.

You'll want to sample them all...

Oohlala Preserves
Ann Bramoulle’
P O Box 1464 East Victoria Park 6981
P 94727270
E oohlalapreserves@yahoo.com.au

Bean to Heaven
Stop the Coffee Press!
Direct from the roaster to you, and I mean…TO YOU! Bean to Heaven will deliver to your home or office, or deliver that last minute gift idea for you, and with 5 varieties to choose from, why not try them all? Made from 100% Arabica beans and roasted in small batches (I love the quality that comes only from small batches!) your flavour and freshness can be ensured.

Simon will talk to you all about his beans!

Come and meet Simon, the Artisan Roaster at ‘Bean to Heaven’ at the next Upmarket, and he can walk you through the flavours of his 3 single origins (Brazil, Peru and Sumatra) and his unique secret blend and of course…for those night lovers of quality coffee- Decaffeinated.

Simon says there’s no excuse now, not to have quality coffee at home or in the office because you can actually (I love this…) ORDER ONLINE and…he will deliver it to your home or office!  Delivery is only $5 (for less than 1/2 kg)  and only $8 for up to 3kg.  Have a friend co-worker or family member who is a coffee afficianado? Send them to Heaven with these roasted coffees and let Simon take care of your next gift idea! And for a chance to win a years supply of coffee, like Bean to Heaven on Facebook.
Bean to Heaven Order online: www.beantoheaven.com.au

A row of rustic artisan options....

EL ASADOR
I met Max today. Max was all fired up in front of this spectacular roaring Argentinian BBQ and I now wouldn’t mind if Max joins Lee from Chica to host my next outdoor party!

Max BBQ'ing beef ribs annointed in El Asador's delicious rubs and spices.

If only you could smell the unctuous, layered and deeply flavoured marinated beef from this Argentinian BBQ made special by El Asador’s secret blend of Argentinian spice rubs.

I tried the Asado e Chimichurri and nearly died and went to heaven...

Now you could host your own Argentinian BBQ at home because everything you’ll ever need can be supplied to you by El Asador by mail order, delivery, or pick it up yourselves, at Nosh Gourmet in Vic Park.
Some of their distinct authentic range includes

• Dried herbs asnd BBQ rubs:  Adding these to your meats before BBQ’ing or to add a touch of Argentinian spice to your salads.
• Chimichurri:  Made from oil, vinegar and a mix of finely chopped vegetables and herbs used as a marinade, or as a drizzle sauce to acompany a BBQ)
• Chillichurri: Available in ’mild’ or ‘hot’ they marry beautifully with seafood or drizzled over pizza.
• Yerba Mate tea: A healthy, unique and nutritious drink available in lemon, orange, mint and natural
• Dulce de Leche: A decadent caramel dessert perfect to pour over icecream, spread on cakes, puddings or even your breakfast toast!

Try El Asador for your next Argentinian BBQ!

I tried the beef with the chimichurri sauce as Max had a good laugh. Why? Because when I took the first bite, my eyes widened and I almost coughed out ”Bloody hell! This is amazing!”

Max liked that, and why shouldn’t he? El Asador have won multiple awards for their distinct products.  So, if you’re like I once was- a tad dubious to trying any herb coming out a jar…don’t be. The flavours are true, distinct, clear and perfectly preserved, giving you as much of an authentic Argentinian experience as you could hope for without having to make it yourself.

Source this range online, or pop in to Nosh Gourmet in Victoria Park.  It’ll be worth your while.  I know I’m going to have a closer look myself.

EL ASADOR
P Emily 0400 556 395
E emily@elasador.com.au
W www.elasador.com.au

Argentinian BBQ anyone...?

Spirals Cinnamon
Offering such favourites, May Tapley from Spiral Cinnamon had sold out of most of her wares quicker than it takes to decide which one to taste first. After seen at markets in and around Perth, I am no new comer to her offerings…in fact, we drooled and reminisced over the pastry I often long for- The Cinnabon; a sticky, sweet American version of the Australian cinnamon scroll. I talk about my love of Cinnabons on my website in my biography section…and it was this treat that was the inspiration for May’s business.

Next time you bump into her, try her own versions of the

• Cinnamon bun $3.50
• Chocky Chews $3.50 and
• Lemon Love $3.50

Now you can see why Spirals Cinnamon are known for their Cinnamon Buns! (Photo Credit: Spirals Cinnamon Facebook Page http://www.facebook.com/SpiralsCinnamonPerth)

The Cheese Maker
Well guess who spent $229 within 3 minutes of arriving at the Upmarkets? Lydia did, and she knows it’ll be worth every pretty penny.

Can you see why this caught my attention..?

‘The Cheese Maker’ was the first stall I walked past and was immediately mesmerised by the cheeses on offer and the notion of being transformed into a Cheese Artisan myself. Why? Because Tanya and Pamela at ‘The Cheese Maker’ run their cheese making courses so that you can learn to make your own cheese at home. Their hands on, fun and informative cheese making courses include everything you need to make, and take home your new creations, as well as supplying all the products in house to get you home making your own cheese for years to come.

Interested..?

Join me, I’ll be there learning how to make Camembert, cream cheese, Quark and marscapone at the Gourmet Delights’ class.  My tiramisu will be transformed to quantum levels and I’ll be talking about my new tiramisu now on my website in no time, thanks to The Cheese Maker! Why buy artisan cheese when you can be your own master artisan at home? Call a friend, and come along to a class…I can’t wait to learn all the tricks to the trade on Saturday 18th August.
If feta, ricotta, paneer, yoghurt, yoghurt cheese (labneh) or sour cream makes you smile, then perhaps go for the ‘Classic Delights’ class.  It’s held on Saturday July 21st or Sunday 19th August  and is only $195.

‘Farmhouse’ cheese is more your style? Learn how to make your own on 11th August or the 8th September ($249)

‘Haloumi’ is being taught on Saturday the 25th August where you start with milk and finish with glorious halo I, cocktail style! ($149).
If you love the idea of making and stretching your own piece of Italy, then come to the ‘Mozarella Madness’ class! The Cheese Maker have classes on Saturday 14th July, and September 1st or 15th ($149)

You’ll never be stuck for Christmas and dinner party gifts again. How gourmet and how…Artisan! I look forward to trying all the classes they offer so stay tuned for more feedback!
All Tanya and Pamela’s classes in July will be held in Osborne Park and in the Swan Valley thereafter.  I think these classes would make amazing birthday or Christmas gifts themselves! Which class would you choose?

What an amazing sensation...to have such a creamy, light yoghurt cheese simply melt in your mouth. I can't wait to make this!

The Cheese Maker
P Tanya on 0412 260 876  or
P  Pamela on 0439 901 652
E info@thecheesemaker.com.au
W www.thecheesemaker.com.au

Bottles and bottles of....drops of gold.

Goccia d’Oro
A stunning product, fresh from our very own South West, Goccia d’Ora translates to ‘drop of gold’ and if I could wear it, I would. Bottles and bottles of….drops of gold.

Such a high quality extra virgin oil to taste, its freshness is apparant.  Gifted a bottle to take home, it poured like liquid molten gold, so glamourously gliding out of the bottle as my fresh pane di casa anxiously awaited the Calabrese dance of fresh bread, salt and extra virgin olive oil.  This oil is ripe, fruity and bright with delicious imitable grassy nuances. The flavour and acidity make it the perfect extra virgin olive oil for cold, warm and hot preparations. From the most recent harvest, you can tell in an instance it’s a fresh local quality product, and not an imported oil having lost much of its flavour and viscosity as a result of its long and arduous journey getting here.

Goccia d'Oro has received many awards and accolades, and it's easy to taste why!

What I love about this product is the tradition behind each bottle.  Domenic and Sarina, owners and developers of Goccia d’Oro, have continued their family’s Calabrese heritage of olive growing and oil production dating back generations before us, in the undulating groves of Calabria, in Italy’s South. Already into their 4th harvest, this olive oil is highly sought after.  Why?  Because having had a good long chat with these warm Italian folk, I can tell you that they commit themselves to the attention to detail they put into every bottle, from hand picking the olives, to the final stages of bottling. I loved my bottle of liquid gold.

You can have a luxury weekend or longer if you like, on the very same property that Goccia d’Oro is harvested.  What a decadent way to spend a honeymoon or anniversary. So go down South and let Sarina and Domenic spoil you with some of their Calabrese hospitality and have your little getaway at the Tren Creek Chalets. Reservations can be made by contacting

Tren Creek Chalets
E info@trencreekchalets.com.au
T +61 (0)8 97271279
F +61 (0)8 97271016

Tren Creek Chalets is: – Smoke free  and unsuitable for children

Cookie Dough
Who doesn’t stop and giggle at the thought of nibbling on a gourmet artisan cookie? Cookie Dough features in this Autumn issue of SCOOP magazine (Pg 207, “Brownie Points”). With 16 taste sensations and rising, seriously people…how do you choose? 16 is a dozen for a friend and 4 to eat in the car…so grab a coconut lime for me, a Pear-Licious for you, (no, that sounds like something I’d like) and…a Chocolate Hero for…for me…a Citrus Kiss for you, a Passionberry for me, a Mud Pie for me, a Choco Cherry for me but wait.  I have to try the Walnut Espresso too.

How french provincial...but -available locally! These cookies are first class.

Just order while I’m not looking cause these cookies are what all gourmet cookies should look and taste like, and everything they should make you feel on the inside too!  Happy, rewarded, fun and giggly.  Kind of like their creator; Lisa, the Cookie Dough Artisan cookie designer.  I love their range and I think you will too.

Cookie Dough
Lisa Walsh
T 0414491103
W www.cookiedoughniscuits.com.au

Littlesweet Baking
If your heart is in shabby chic home style cooking with an emphasis on the style and without ignoring quality…then take a close up look at what Megan Henry from Littlesweet can bring to your home. Pure ingredients, pure indulgence and when I say quality, I’m talking to short cuts on goodness.  With an ‘all-natural’ approach to her baking, Megan only pulls out fresh free range eggs from her pantry and when she mixes those with Callebout Couveture chocolate, and all her secret home baking techniques, spices and top quality butter….you”;re sure to get a baked good that comes from the heart, with absolutely no additives at all.  This is what Megan feels sets her baking apart from the rest.

Why do I believe this?  I noticed the crowds, the happy smiling faces, and a very very empty display case! Visit Littesweet in September and be quick before all her brownies, cookies, dessert style cupcakes and spiced biscuits are littlesweet GONE!

A favourite stall at the UWA Upmarket...Littlesweet...with only the best quality ingredients.

Top the Cupcake
Team Tina and Adelyn will surely get every member of the family fired up over what tops their cupcakes. And really, how can you not adore their own ‘Sexy Legs’ cupcake? Suitably created from a request to design a custom cupcake for a Moulin Rouge party…and what a brilliant idea!  You can can-can too now by thinking of how ‘Top the Cupcake’ might turn your next big event into one as memorable as this one was.  It’s still the talk of the town! And take a look at these quirky little cupcakes of kiddliwink proportions.  Your baby munchkins will love these adorable animal designs that kind of remind me of Japanese ‘Anime’ but just softer and cuddlier.  What’s more, they taste great.  Moist, and not too sweet, but with that delicious twist of cupcake decoration that a lot of folks love on their cupcakes.  Love your work, ladies.

Quirky custom designed cupcakes like these would make any party memorable!

Top the Cupcake, or not...every cake looks delicious!

San Pellegrino Drinks
A product that has stood the test of time, and of course, brought to you from my mother country- our event managers take care of us by offering us a lovely range of cool, refreshing drinks to keep our strength up for our gourmet tasting! Thanks team, at San Pellegrino!

Drinks, anyone?

Chai Baba
On a crisp and chilly day, we all need a hot drinks stall in sight and thank Baba they were here because I could see a lot of thermo cups being held up close to faces in a bid to keep the crowds toasty and warm. With chai’s and teas on offer as well as other small gift giving ideas, what a handy gourmet pit stop to have at the Upmarkets!  I even took at double at the striped chopping boards…now how’s *that* for a last minute gift!

Gourmet treats, eats and hot chai...

Try some chai for now, or buy for later.

Braza Churros
Churros, made quite popular now after featuring in Masterchef 2012, were originally born from Spain however it was the Brazillians who took it to another level of decadence whilst still making it one of the best street foods in town.  By adding a delicious filled center of caramel (doce de leite) or a rich dripping chocolate (brigadeiro) you get to try a true taste of Brazil right here in Perth.

Who would refuse one of these?...

The boys at Braza Churros brought their gastronomical ideas home with them from a recent trip abraod and thank goodness they did.  They smelled absolutely georgeous!  So much so, that they too were all sold out before 2:30pm.  The only customers I saw without a beaming smile were the ones not holding a churros so don’t be like me and wait til the afternoon to try them yourselves.  I was able to catch a close up of the texture, and they seemed perfect.  Crunchy crispy dough on the outside, and just the right amount fo filling on the inside.  They tore away like a love story. You’ll come back for seconds. I’m sure, but only if you get in early to try them for yourselves!

Churros, 4 ways. No animal products in the dough, and cooked in fresh vegetable oil.

Don't wait til it's too late. These churros are HOT all over Perth!

Fumi's Japanese Food...made to order, fresh, and OISHI!

Fumi’s Japanese
Fumi has kept it simple for us, offering us a simple, traditional menu- packed full of flavour.  A lot of people though have had this Japanese sensation kept a secret from them..and when we hear the term ‘pancake’ as a Jaopanese food…it can get somewhat confusing.  What Fumi can make for you, fresh to order…is actually one of my most favourite Japanese street foods EVER, and having lived in Japan for nearly 2 years, I know my street food.

In Japanese, we call it Okonomiyaki? (お好み焼き) -a traditional  Japanese food that is sometimes called “Japanese Pancake” or “Japanese  Pizza”.  A little more like an omelette or frittata  than a pancake, Okonomiyaki made with a special okonomiyaki flour, eggs, cabbage, pork  (bacon), shrimp or other seafood. The flour now comes pre-prepared, but traditionally is a mixture of wheat flour and nagaimo or yamaimo (Japanese mountain yam) flour.  The yam flour is what gives the Okonomiyaki that sticky, glutinous texture that binds the pancake together.

The Okonomiyaki is then topped with a variety of condiments such as a sweet sauce (Okonomi Sauce), mayonnaise (only the best Kewpie variety), dried seaweed and dried fish flakes.

Ok…I know it doesn’t sounds particularly appetizing, enough to make you want to rush out and buy one now…but trust me…these are amazingly special and incredibly delicious! A good Okonomiyai will have a crispy outer, and a lovely fluffy soft texture inside the pancake.  If you have a passion for food, you absolutely must try Okonomiyaki at the next Upmarket in September.

Kustom Cupcakes
I pass the team at Kustom Cupcakes at most events I visit and the line seems to be getting longer and longer. With whispers and discussions under secret breath, I hear the anxiously awaiting customers reverently try and make just the right choice amongst many decadent treats. Cherry ripe? Noooo…peanut buttercup…look at what’s on the top of it.  Oh my Gosh.  Where does it all end. Vanilla Marshmallow, Musk, Honeycomb or Raffaello?

I dare you to pick just one.

You can buy a boxed set of 6 cupcakes for only $20, which takes all the stress out of a decadent afternoon tea with friend …But I say buy a value packed box of 24 large and meticulously presented cupcakes for only $65…you couldn’t replicate the class and quality at home- and that’s enough for a big party (or a small one, with yourself and your best foodie friend while the kids are at school!) Such distinct flavours, custom designed to our palates where you’ll be sure to find just the right one for you. Or two or three.

Kustom Cupcakes A Shop 4/156 Orrong Rd, Lathlain T 6161 2103 H Sun-Wed: 8am-5pm, Thurs-Sat, 8am-8pm E sales@kustomcupcakes.com.au

Perth Upmarkets at Winthrop Hall; U.W.A are hosted quarterly, and are open to the public.  Public toilets on site and 2 ATM machines are available for shoppers. If you’d like to know more about the Perth Upmarkets, or you’d like to be a retailer yourself, register here and someone will contact you shortly.

Pasta con Tonno...Enjoy my food love xxx

Translated directly, this means ‘Pasta with Tuna’. A straight forward dish originating from the island of Sicily- where much of Italy’s seafood is caught. Giuseppe Garibaldi, an Italian national hero in his bid to unify Italy was said to have eaten it in 1860 which was the year he arrived in the Sicilian city of Marsala…but like most pasta dishes, it presents differently depending on which region prepares it.

Some regions use either anchovies, capers or black olives.  Fresh tuna for some, canned for others. Fresh tomatoes, canned…or bottled passata…tomato paste- or not. Some add parsley, some oregano and some regions will toss breadcrumbs through it.  Some love the chili- some omit it.  What I love about it, is you can choose, and play with the flavours.  You can’t go wrong, whatever combination you choose.

This dish is for the home, on a weekday, when the family wants real food, cooked in the same time it takes to boil your pasta.  Now that’s the way most of us like to cook so keep this recipe up your sleeve.  I know it’ll be one of your trusted saviour dinners. How easy is it to keep a can of tuna, a bottle of passata sauce or canned tomatoes…and a box of Barilla Pasta in your pantry. Emergency dinner….Done.

Ingredients

There's the right pasta for the right sauce, and for this recipe, I use number 5...the middle one.

I prefer the flavour of Sirena tuna...

Put your salted water on to a rolling boil.  Be generous when choosing the size of your pasta pot.  The larger the volume of water, the less starchy your pasta will turn out.  Add your spaghetti to the boiloing water, stirring immediately so the spaghetti strands remain separate. Stir regularly.

While you’re waiting for your water to boil, heat a large skillet and drain the oil from the canned tuna into the skillet. Allow any water to evaporate and add enough oil to cover the base of you pan.  Add the onion and saute until golden.

* Add the capers and/or chili here if using, otherwise skip to the next step.

 

Season well. Add the tuna and separate with a fork until heated through and any liquid has evaporated.

…Ready for the sauce now.

* Add your tomato paste here if using and cook for 1 further minute or until caramelized

* Add your black olives here if using and heat through.

Add the tomatoes (canned, fresh or 750ml bottled passata) and re-season. Cook for 15 minutes.

Drain the pasta just before the al dente stage, reserving 1 cup or so of the water.  Add the pasta to the sauce and cook for a further minute.  Add some of your reserved water to create the consistency you prefer.

Serve immedietely and drizzle with extra virgin olive oil, if you love the flavour. Sprinkle chopped parsley on top if you like.

“In my culture…we don’t use parmesan on seafood”…and you certainly won’t see it served like that in a restaurant…but as everything is according to taste…you might find you choose to use it on this dish.  It’s entirely up to you.

Pasta con Tonno...Enjoy my food love xxx

 

…What I love about this is these Tangalicious Squares is the tangy, smooth curd which makes the back of your mouth water, saved by the glorious biscuit base.  Not a floury base- Oh no, no, noooo….but a sweetened buttery biscuit base that has just enough crunch and flake all in one.  It’s simple to make, no pastry skills required, and while the base is in the oven you make your 10 minute curd.  Perfect in a lunch box, or afternoon tea with the ladies, school fetes or after dinner sweetness.  I find you only need a small square to give you the hit you need.

One square…every 5 minutes.

Ingredients

125g butter
¼ cup icing sugar
1¼ cups plain flour (I use Lighthouse Baker’s Plain Flour for biscuits and pastry)
3 eggs
1 cup caster sugar
2 teaspoons lemon rind, zested
½ cup lemon juice

Method

Preheat oven to 180°C  and spray a 23cm square or a 19cm x 29cm slice pan, with cooking spray. Line the base with baking paper and let it hang over the top. Trim if necessary.Beat the butter and icing sugar in an electric mixer until smooth. Stir in 1 cup of the flour (reserving the remaining 1/4 cup for the filling).Press the mixture evenly over the base of the prepared pan (See tips).

This is the texture you'll have. Moist and easy to press down into the tin.I find if I place another sheet of baking paper on top, you can easily smooth the base around the tin, and feeling for eveness is easier too.If you fold the baking paper towards you, you can get a nice clean and smooth finish on the outside edges of your slice. Just a little tip.

Bake the base for 15 minutes or until lightly browned.

...Fresh from the oven

Place the eggs, sugar, remaining flour, lemon zest and juice in a mixer and whisk only until combined.

...Pouring the lemon curd filling onto the lightly browned biscuit base.

Pour the lemon filling over the biscuit base and bake for a further 20 minutes or until the mixture is firm.

All ready for baking at 180 degrees.

Let the mixture cool in a pan on a wire rack.

Slice into fingers or squares. Dust with sifted icing sugar for that extra wow factor and plate on something that reminds you of England.

...Nothing like a layer of tangy, sweet biscuity heaven.

...Please, take one. Enjoy my food love xxx

355 Crown St

Surry Hills,  NSW 2010

Telephone: (02) 9332 3300

The ‘Family Table’ seats 6-8 and can be booked in advance. On the far back right, near the kitchen…it’s the best place to be.

It’s no secret that if you’re a Masterchef fan, then you’re quite the fan of Kylie Kwong. Her cookbook was gifted to me not so long ago, and I plan to dedicate one of my dinner parties in her honour.  Hail Kylie.  So when I had to return to Sydney last week to do some filming, I couldn’t pass up the opportunity to visit Billy Kwong in Surry Hills.  On July 4th this year, Billy Kwong’s reaches 14 years of age and it’s no secret why Kylie’s still in business.  The food and philosphy is magical.

So, without further ado, I made a point of booking in advance to secure the ‘big table of 6-8′ – the only table for which bookings are accepted. A table of Masterchef Ex-pats rocked on in and were greeted with love, warmth, humour and the best attention I had felt in a Chinese New Year.

A complimentary bowl of salted nuts to our table to get the tastebuds wanting more…

There’s only one thing that failed me that night, and it was a non edible object- my camera.  It did not fair well under the low-lit atmosphere and whilst that’s now been corrected with some newly purchased equipment…alas…I had to revert to the iPhone at the time, and prayed that the food would be honoured in the way that it should.

However, less than 24 hours after I left Sydney, my iPhone with all my Billy Kwong food memories…met its demise in my washing machine.

{Enter a moment of silent prayer.}

So…it has taken 2 weeks to retrieve them and alas, I am prepared now to share them with the world.  But- not before I say a quick word about the ambience, atmosphere, and service.

Gentry from the West may be a tad sensitive to good service.  The Eastern States or abroad can bring about an impression on Perth people that they are now suddenly famous.  This is clearly not the reality- just an understandable delusion of grandeur brought upon by not being recipients of the ‘better variety’ of service in the West an ordinary day.  It is an known we have borne for a while now here in the West, and whilst I hear and feel we are getting better, the benchmark has already been set in the East.  We must hail the East for their standards in service.

{Hail East}

What this meant for us patrons of Billy Kwong that night, is that our wait staff described the wines, offered up a tasting, and made excellent recommendations- ok…not an experience new to most but in between the purpose of this conversation was some well placed banter, rapport building and sophisticated conversation that matched the ambience as well as the wine matched our meal.

Let’s take a look at what was on the menu by clicking the following link:

   http://www.kyliekwong.org/Menu.aspx

I can’t tell you who else was at our table (still a top Masterchef secret)…but Kevin (Big Kev from Masterchef and Stadium Grub) chose the Freshly-Made Flat Egg Noodles, Shredded Chicken, Organic Warrigal Greens & Chilli ($23) I chose the Duck….Lydia and her duck….Dalvinder and a couple of others from Masterchef chose Steamed Silken Tofu with Ginger, Lebanese Cress, Warrigal Greens & Shiro Shoyu ($24), the White-Cooked Free-Range Chicken with Organic Tamari, Chilli & Coriander ($48) and the staff were so kind as to deliver us some of the best Chinese pickled vegetables I’ve had in a long time.

Steamed Prawn Wontons with Organic Brown Rice Vinegar Dressing ($19)

And a single serve close up, one per plate. Delicious.

And of course, no one could wait to devour the duck…not even for the dish to be photographed! Crispy Skin Pasture-Raised Burrawong Duck with Fresh Davidson’s Plums.

White-Cooked Free-Range Chicken with Organic Tamari, Chilli & Coriander ($48)

A close-up of the flavours you can taste with your eyes…White-Cooked Free-Range Chicken with Organic Tamari, Chilli & Coriander ($48)

And another…a fresh steamed bok choy dish to compliment the duck and chicken. (Complimentary!)

By the end of this, our taste buds were singing the anthem of tastebud glory.  Except the void of sugar welled in my belly and the yearning for some asian inspired delicate ending had the house suggest the Special of the Day: Poached Pears with cinnamon and icecream ($15) and Oh my…light, spiced, aromatic and tender fruit rolled around my mouth against the creaminess of icecreams.  Truly magic and worth breaking a heel to get to.

Poached Pears with Cinnamon and Icecream ($15)

 A small dining area, and leaning on the spectrum of pricey, but cost aside, the value is there. Wth a unique balance of style and casual sophistication, beauty and innovation, and a hum of sustainablity culture, Billy Kwong will lure me back time and time again.

It’s no secret that Billy Kwong’s is a roaring success.  14 years on and still offering an innovative menu.  A class act, Kylie Kwing.  Take my word for it- it’s a M.U.S.T when you’re in Sydney next.  And try the duck.

Tell them Lydia from Absolutely Georgeous sent you xxx

View Larger Map

Opening Hours:      Monday to Thursday – 6pm – 10pm

                                      Friday and Saturday – 6pm – 11pm

                                      Sunday – 6pm – 9-9.30pm

Price Guide:            Entrees $12-$29

Mains $19-$48

Banquet $78 per person.

10% surcharge on public holidays.

Licensed?   Yes, and BYO- Corkage $8 per bottle

Payment Types: Visa, AMEX, Mastercard

Linen?  No. Not in keeping with Kylie’s philosophy on a greener world.

Service:  Could not fault it!

209 Oxford Street

Leederville,WA 6007

Telephone  (08) 9443 8888

Zenith Contemporary Asian Restaurant

I have just 3 things to say about this small, stylish, convenient and new-to-the-Perth-scene Modern Chinese restaurant:

1) I have just died and gone to heaven

2) It’s a “Really….you must try this place” kind of experience and

3) I’ll be back.  In fact…I’m going back tonight, to try their dinner menu. 

The scenery that awaits you as you walk through the door...

 Being so brief is not usually my style.  But really….I have not much else to say about this place.  From the moment I stepped into the restaurant, I jolted back, took one quick look around and thought to myself “wow…how clean ‘n’ cool.  I like it!”  It has such a pleasant vibe to it, I loved it instantly. One look at the lunch menu and aside from wondering how these people made a living charging such modest prices, I was keen to load up on my order and share the food lovin’ right away.

Oh, and the bonus?  The dining experience came with a minor/major experience (minor detail, but major experience).  A complimentary breeze of floral candle scented air on the short stroll to the bathrooms.  Nothing like a clean bathroom, says Lydia Guerrini.  It was like walking into a luxurious candle store.  Such a random, quirky pleasantry but one which surely put a smile on my dial.  Isn’t it just the little things that make something really, really good…just Absolutely Georgeous.

During the stroll, I noticed a sectioned off courtyard with a small bar and an alfresco ceiling donned with modern Chinese lanterns to add the perfect, relaxed ambience. Perfect for small functions and after work drinks and special occasions, this little jaunt is going to be a winner.  It opened only 6 months ago, so it’s fresh on the Perth scene.

Prawn Toast and McCoy Spring Rolls ($4 per plate)

 Prawn Toast.  So simple, yet so different, wherever you may go. Must have the crunch factor, the right thickness of prawn spread on top of white bread-toasted sesame side down first.  It took me a while to get to mine, and when I did it was still surprisingly crunchy.  I would have prefered a quicker fry on the underside to be a 10/10 but if a 9′s close enough who’s complaining?  Packed full of punchy prawn and zesty flavours, and for $2 per piece…why make it at home?

Remember the hard marker in me who detests a spring roll without any spring? Well this one was a leaping affair because my spring rolls saw more spring than September-November.  No residual oil here, just crisp, honest fillings without that deplorable ‘greasy’ after taste some budget spring rolls put forward.  Not here.  These are the real McCoy. In fact, between you and me, they shall be called The McCoy Rolls.  In fact I think I will.

Steamed Rice, simple yet perfect.

Ribs in Black Bean Sauce ($5) That sweet, sticky, soy, earthy bean flavour, with that unctuous soft meat falling off the bone...Divine.

Pork Steam Buns ($4)Pork Steam Buns ($4)

 Now we were advised by the waitress to perhaps remove 1 of the fried dishes as there was “too mich fried food” and too much food altogether…at which point I felt like disclosing to her that whilst I simply can not eat everything, I will never stop trying.  She was right though…but I was right too.  If it wasn’t about being right, but about being happy, well…then I was both.  You can see below, my Holy Trinity.  Amen.

Trio of Heaven...Soft Shell Crab, Silver Fish and Tofu.

 Soft shell crab. Salty, chewy, moist, ocean flavours here. What I love about this dish is that it makes a perfect share plate. I’d love to see this come out in larger pieces, for those (like myself) who just want to eat everything for themselves. Both are winners, so if you’re in a group, you might really enjoy this one- it’s plentiful, flavourful and colourful. 

Soft Shell Crab ($8.00). Absolutely Georgeous.

 And then of course is this piece of artwork. A stack of Deep fried tofu, with salt and pepper chilli ($8). I played with the tofu on these babies, piled so high. I wondered how they could stay so light and silky after everything they’ve been through. See the raindrops of green onion, sesame, red and green chili and fried onion? These are the little sweet, salty, crunchy pieces of jewels that play against the silky tofu, and they got the balance of flavours right here folks. 

Fried Tofu. Such artwork, I had to show it twice.

  Finally, the Silver Fish.  More substantial than white bait, and softer on the inside with a good balance of crispiness. Again, perfect for a full table of hungry friends to tie everyone over until your mains arrive; the portion sizes are fit for P’u Yi’s army.   

Fried silver fish ($6) Perfectly seasoned. Perfect crunch. Moist inside. Perfect, perfect, perfect.

 But wait!  I did say I was going back for dinner…and I did.  I just had to see what was on the dinner menu. Because I’m a curious creature.  Monday’s jaunt had taken my fancy and it’s Wednesday now and I wanted to be sure I wasn’t dreaming.  I’m a researcher remember…so consistency is key and my, oh my, The Zenith delivered tonight as well.  

And to help us through all that fried food, was the glorious Chinese tea.

What I do know, is this.  The Zenith are releasing a new menu soon, and it’s promised to be concise, fresh and excitingly contemporary.  I can’t wait and I’ll be back with more details I’m sure. I’m excited about The Zenith.  It’s a family operated restaurant and you can feel it in the attention to detail and caring service.  This is a space I want to watch and I suggest you do too.  Let me know how you go, and be sure to let them know that Lydia from Absolutely Georgeous sent you xxx

Dinner 20th June, 2012

Deep fried squid tentacles with salt and pepper chili ($6), Chicken Fried Rice ($12.80) and Duck noodle soup ($16.80). 

Deep Fried Squid Tentacles with Salt and Pepper Chilli ($6)

What I loved about this combo is that I got to use that thick chili sauce that came with the squid to add some heat to my duck noodle soup- nothing like a bit of spice at night.  The broth was otherwise clear and delicate so keep it that way if you want to remain a puritan of the dish.  The duck was plentiful, its skin still in tact and crunchyabove the soup, and below the duck meat soaked up the broth and gave it a soft and moist texture which came off the bone easily. 

Duck noodle soup ($16.80)

The chicken fried rice arrived as an enormous portion with good quantities of chicken, egg omelette and vegetables.  The squid- well, it’s not a secret one is partial to fried Dim Sum, so this rounded the meal off for me. I love the crunchiness of the green and red chili with the fried onion and saltiness of the squid.  To bonus it up…they serve my favourite cider in the Whole. Wide. World.  Rekorderlig.  Heaven.

Chicken Fried Rice($12.80)

Again, service was smooth with ambience at both  a casual yet sophisticated level.  I question the blue neon lights and artificial flowers that light up the otherwise contemporary venue.  If you do too; overlook it.  If you don’t, you may miss out on a food niche that I’d love for you to experience as contemporary, stylish, yet casual and approachable.

I’ve been to The Zenith twice in 72 hours.  That’s seriously good feedback.

  The Zenith 

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Zenith is almost on the corner of Oxford and Richard St., opposit the TAFE building...and if you park on the low side of Richmond St...guess what? 2 hour parking is free.

ENTERTAINMENT BOOK? Yes, 25% off up to $35-dine in or take-away, and it seems so unfair to use it!  Their menu is SO reasonably priced!  Page No: A92 Card No: 137

LINEN?  No.  The clean, modern Asian inspired decor doesn’t require it.

SERVICE? Table service was fast, friendly, efficient and the waitress offered helpful advice.

HOURS:

5/910 Albany Highway

East Victoria Park WA 6101

The fountain at the Chock Dii Thai

Not a single soul in the restaurant with us upon arrival lead me to p-o-n-d-e-r whyyyyyyy……and I must admit, fear momentarily set in.

Focus.  Focus.  Focus on the menu, Lydia.

The menu is extensive and with the warning at the beginning of the booklet indicating that all food is made fresh to order, I was beginning to feel excited in anticipation of an authentic Thai foodie experience.

Setting a few of the boundaries....I like that the food is prepared fresh to order.

Then there’s that awkward moment, you know?….Kind of like receiving a beautifully wrapped birthday present from your favourite aunt, only to reveal a bizarre item of peculiarity, clearly meant for someone else.  That eye jerk moment and shocked stare projecting from your pretend poker face which quickly turns into a head tilt…much like when a dog looks up at its owner all thoroughly confused. Was the menu written in $AU or some other currency..?  I’ve seen prices like this before, but not in this neck of the woods, and not with a Tuscan Water feature in the back room. I was expecting what I call a ‘hole-in-the-wall dining experience’.  You know…the no frills variety.  You eat.  The food’s good.  You go home. End of story.

Inhaling a breath of regret, I proceed to order- now expecting more of a religious experience instead of (just a) feed.

Entree of Prawn  Rolls ($9.90) and Gai Hor Bai Toey…Marinated chicken parcels wrapped in fragrant pandanus leaves ($12.90)

Deliciously crisp and the prawns were fresh ($9.90)

I’m a bit of a hard marker on anything that looks like the ol’ Spring Roll, finding far too many of them without any Spring in them, but certainly with a whole lot o’cabbage. These however were an 8/10 which ironically, was a good score that night. Well cooked an drained, and that all desirable ‘crisp!’ sound effect when you get your teeth into it.

A wholesome prawn, fresh and crispy and the soy reduction was sticky and sweet, and...delicious.

Gai Hor Bai Toey. Marinated chicken parcels wrapped in fragrant pandanus leaves ($12.90)

The chicken wraps….well…A large cube of chicken grilled in each wrapped leaf is still a cube of chicken breast grilled wrapped in a leaf. The smokiness having come from the char grilled pandanus leaf offered a promise of uniqueness, but with no moisture in sight or taste to think of, I was left looking for a sauce. Any sauce. Nevertheless, there is always the Massaman and the Barramundi to come, and of course…the Duck Curry. Now who doesn’t love a good duck?

Thai Chicken Green Curry ($19.90)

Now curry was my object of desire this evening so I selected the dish that was preordained to me- The Thai Green Chicken Curry. A spicy curry in a coconut milk base with vegetables ($19.90). Served in a standard sized square dinner bowl ($19.90) I found the sauce quite delightful and aromatic so I drank it like soup, and loved every moment of it, particularly as I chose to push aside the finely sliced chicken breast and garden peas; a fascinating variation to authentic Thai cuisine. I’m not quite sure I’ve ever met a thighless Thai Green Chicken Curry.

Masaman Curry: Medium spiced curry beef seasoned with tamarind, palm sugar & coconut milk with potaato, carrot, onion and peanut ($19.90)

The Massaman had some version of flavour, but I think I’d have resorted to my trusty Patak’s style sachet base as I prefer a robust, earthy Massaman with the beef rendered down as opposed to lean cubes for the weight conscious. I’m so, so soooo not a weight conscious kinda gal.There’s something about duck that makes me want to eat it every time I go to an Asian restaurant. It’s dark meat and rolling poultry flavours remind me of citrus and aromatics and anise and cinnamon. This Duck Curry had potential: Duck Curry:  Red curry in coconut milk base with boneless roast duck strips, pineapple, lychee and tomato.

Red Duck Curry ($29.90)

The flavour was there, albeit masked by enough chili to make my eyes water and render my children hungry. The sweet canned pineapple pieces and canned lychees in the dish were rescued and thoroughly enjoyed however as a refreshing break, and were followed up by the pluckings of the finely sliced duck.  What were abandoned again, were the garden peas. I think they wanted to be snow peas but weren’t allowed to be.  Poor garden peas.  They were only trying to be peas.

The Barramundi ($29.90) was…pleasant.  Light and flaky and moist.  I wish I had asked if it was Australian, as it tasted more like imported Barramundi to me. Lying on a bed of chinese cabbage and assorted vegetables, the Barramundi was a…a pleasant dish.  The broth was sweet, gingery and aromatic…so much so, I wanted to drink that too!  Not very eloquent, but I often go for the highlight of the dish and don’t let go like a bulldog on a bone.

Barramundi Neung Khing: Steamed fillets with ginger on a bed of vegetables and topped with a special sauce ($29.90)

I would have prefered the vegetables a little less cooked so as to allow the colours to appear more vibrant, but the broth itself was well balanced and accompanied the Barramundi like sweet ol’friends. Its portion size was modest and somewhat questionable although the unexpected arrival of so many vegetables underneath the fish was another…pleasant surprise.  Having 2 waitresses all to ourselves was certainly decadent and the dining room was well maintained and clean.  Two important boxes ticked.  However, a visit to the Ladies room meant a key and a walk past a few loiterers from nearby eateries and being met with locked entrance to a dark area with a rest room in need of some serious attention.  I was greeted by 12-15 clumps of soggy, soiled toilet paper strewn in various parts of the 3 cubicle room, including 3 clumps waiting to converse with me on a soggy soap lalden basin.  Not a sight I would say which would typically add a positive spin on any dining experience, but shared toilets in shopping villages can sometimes be difficult to supervise. To finish the night, having ordered 2 entrees and 3 mains that were served in a standard sized square dinner bowl, and receiving a bill for AU$140 was a tad disconcerting.

I'm not sure that my curries I ordered on Sunday night are the same portions as the ones advertised on the Chock Dii Thai website. These are mine....$49.80 worth of food.

In terms of portion size, I was expecting more. If you look at what they advertise as a portion size on the Chock Dii Thai website compared to what I received here, you might notice quite a significant difference in volume as I did.

Not to wurry, Thai Curry!…With 2 x 25% off Entertainment Card vouchers, no one’s gonna get hurt.  But…on belated inspection I was in fact charged… $115 instead of $105.  I wasn’t quite sure how that was calculated- it was all a tad thai-fusing.

Not Complimentary, but 'Refresh'-ing, nonetheless.

A 1.5 litre bottle of spring water was placed on our table before our bottoms even hit the seat and whilst I thought it was a flattering complimentary gesture of hospitality, I did notice it appeared on our bill as a $2.50 unauthorised charge. $3 per serve of steamed rice? Let’s not nickel and dime it….but really folks…that’s what I’d expect from a higher end experience.  Your call.  Chick Dii Thai with it all.

Chock Dii Thai means ‘Good Fortune’.  I feel very fortunate I had a voucher.

Chock Dii Thai

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HOURS:

Mon: 5:00pm – 10:00pm, last order 9:00pm

Tue: CLOSED

Wed: 5:00pm – 10:00pm, last order 9:00pm

Thu: 5:00pm – 10:00pm, last order 9:00pm

Fri: 5:00pm – 10:00pm, last order 9:30pm

Sat: 5:00pm – 10:00pm, last order 9:30pm

Sun: 5:00pm – 10:00pm, last order 9:00pm

Closed on Public Holidays. Delivery & Takeaway-Every day 5:00pm – 9:00pm except Tuesdays (closed).

LINEN? Yes. One of life’s simple pleasures.

ENTERTAINMENT BOOK?  Yes.  %25 off to the value of $30. Page No: C61

SERVICE:  Gold standard on the Sunday night I visited.