Strawberries, Cream and Cheese.

I love Cheese.

I say this at least once a week. 

Possibly because I eat cheese at least once a week.

Cheese is a staple and part of my five favourite food groups including Tomato, Potato, Bread, Butter - a combination of all of these would send me into food coma heaven.

Give me a tangy cheddar to go with a hot salami or water crackers with a sliver of sweet soft nutty brie and you've already won me over. But today we play with sweet cheese. To be precise, marscapone.

Marscapone's soft, malleable texture and smooth creamy consistency works well into sweets and desserts a plenty, the most well known is the Italian classic, Tiramisu.

Sick of over priced, poorly assembled cakes we took it upon ourselves to make one of our own for my sister's birthday. And so the trusted Women's Weekly recipe book is brought out and the sponge cake recipe we found was used as a foundation for the below.

Strawberry Marscapone Cream Sponge Cake.

Four layers of vanilla sponge, each smeared with marscapone vanilla cream covered with a fan of sweet sliced strawberries and sandwiched together with extra whipped cream. Toasted flaked almonds to give it a bit of texture and  extra sweet strawberries I bought from the markets to add the extra 'icing on the cake'. 

Of course everyone saved room for dessert and I found myself pondering the following post cake consumption:

My mum is a demon with a balloon whisk - she makes better whipped cream than any handheld mixer.

How on earth do they coat the sides of cakes with toasted flaked almonds? This was a three man job and even so, almonds were flying everywhere. 

There better be some left tomorrow.

Oh, and I really love cheese.

The Voyage to Voyage.

With every long weekend we are given comes a great opportunity.

To make the most of a glorious three days break, popular options include taking a drive down south, or up north and of course the quick sneaky trip to Bali (a cheap three hour red eye flight and you're sipping cocktails on the pool deck by midday).

I like to take the opportunity of an extra day off to take a long drive to a fairly far placed cafe for brunch, coffee and fine company.

To continue on from our last post of our lovely Western Australian coast we venture up a little bit further north towards Sorrento and arrive at our destination - Voyage Kitchen.

Located on West Coast Drive its reminds me a giant light blue boathouse to almost match the clear blue sky we are blessed with on most summer days.

We manage to squeeze into a parking spot out the back and walk through the back and are confronted with a small crowd of fellow breakfast seekers and a general roar of chatter echoing into the shared courtyard.

Our wait was not as long as I expected and soon enough we were guided through the restaurant to a table for two out on the enclosed verandah.

Although ridiculously busy I was very impressed at how the staff  handled the volume of patrons with pure ease, efficiency and politeness. Ample and appropriate time was given for us to place our order. Drinks were brought out with little wait and food was quick to arrive soon after. Communication is imperative during a busy service and you could tell the waitstaff are trained well.

Cold Drip Coffee Sparkling Spritzer with a slice of lemon. A Refreshing Caffeine Kick.

Voyage Breakfast Board a deux.

For the hungry individual who loves salty and sweet. 

Why compromise when this breakfast board provides both. 

Now where do we start...

Sweet corn and spring onion fritters were light, fluffy and browned beautifully. 

A crispy pork belly wafer on top a bed of fresh peppery rocket and dollop of creamy Greek yoghurt. 

A warm toasted buttery brioche bun with a perfectly poached egg, tiny shaves of sharp pecorino and a sweet tangy tomato relish. 

The chipolatas were a satisfyingly meaty addition.

And of course the sweet finish of potted creamy yoghurt, poached berry compote and nutty crumble top.

For those who love eggs, yolk and yolk porn - I hope you're happy.

A fair drive for those who live south, I urge you to try this coastal establishment. 

If you live relatively closer, I am truly envious. 

Great food, top notch service and if you're feeling a bit too full, just walk it off along the coast enjoying the clear blue sky and the warm sunshine.

Kranskys and Crab on the Coast Almost.

I must say if there's one thing I love about Perth or WA in general its our coastline.

Magnificent from Margaret River to Coral Bay we are blessed with beautiful white sandy beaches with different shades of blue depending on which part of the Indian Ocean you decide to dip your toes in.

Taking the coast drive on a warm Spring or Summer's day with the windows down, sunglasses on and the radio turned up is hard to beat. Cruising down from Fremantle to Cottesloe's Marine Parade upto Hillary's West Coast Drive overlooking the sparkling water and waves crashing onto the shore is truly magical.

Today we've taken the drive up West Coast Highway to Scarborough. In the heat of summer you'll find many a beach goer on the sand working on their tan and keen surfers out in the water waiting for the next big wave.We turn away from the main beachfront into Brighton Road towards our destination today and find The Hardware Store Cafe and Eatery on a small shopfront in Scarborough's inner suburbia.

You can't miss the orange sign.

The interior speaks for itself - All brick, wood and the odd hammer and saw.

A cleverly chipped map of Australia denoting our approximate location is a nice touch with a perfectly placed pun and pot.

We placed our order and our drinks were quick to arrive. The 'Dream' cold press juice of Coconut Water, Pineapple, Apple and Lime was a not overly sour and beautifully refreshing.

So when our food arrived it is apparent my co-party did not mention that they ordered fries.

Crispy Shoestring Fries served with their signature Curry Mayo. 

Lo and behold - Fries anyone?

The waitress was kind enough to mention we could possibly take a portion home but we declined politely and dug in with gusto to conquer the mountain of fried potato in front of us.

The curry mayo was quite subtle - not as flavoursome as I had imagined but nonetheless a tasty condiment.

The Crackle and Crab - 

Slow Cooked Pork Belly/Soft Shell Crab/Grapefruit/Pickled Vegetables/Pea Puree/Soy Glaze

A blend of salty, sweet, citrus and sour all in one mouthful. The crab was beautifully crispy and crunchy, the pork a little too much. The grapefruit was ripe and refreshing with the sticky soy drizzle and a generous dash of sesame seeds it was a substantial somewhat satisfying salad -pity the pork was overdone.

The Hardware Hotdog -

 Kransky/Sauerkraut/Jalapenos/Cheddar/Caramalized Onions/Tomato Relish/Coleslaw/Root Vegetable Crisps

A hot cheesy Kransky sausage in a warm white soft sliced roll topped with melted cheddar, tangy sharp sauerkraut, tasty tomato relish and jalapenos for an extra kick. Served with a freshly shredded coleslaw and crispy crunchy vegetable crisps it is a great take on the traditional hot dog and fries.


We chatted through the roaring trade of lunch until the afternoon lull and said our goodbyes to the lovely Hardware staff. Enjoying the warm sunshine on the coast drive home I mentally added The Hardware Store to my ever growing 'comeback' list of eateries but next time for breakfast - with a brunch menu of Mixed Mushroom Bruschetta, Herbed Crumbed Poached Eggs and Prosciutto and Pear Pancakes,  if anyone is free I am definitely peachy keen.

Coffee, Bagels and Hazardous Desserts.

Walk down King Street in the city and you'll find yourself in the heart of Perth City's luxury shopping district. Once you are done perusing the leather and fine fashion goods on sale, walk down the street towards Wellington and you'll discover some recent additions to the Perth restaurant and bar scene. There is the whiskey specialty bar, Varnish on King, the American inspired establishment, Old Faithful and of course today's feature, La Veen Coffee and Kitchen. Situated on the corner of King Street and Wellington Street, its in prime location for many a city hustler to bypass and grab a coffee on the go or a cold drip coffee if you have the time.

Today my fellow diner is a somewhat mirror image of myself. She also finds it hard to convince people she is not lying when she is in fact meeting someone with the same name/age and who works in the same profession who also has the same day off. 

We totter down King St and encounter the sound of drills and renovations and peer into the right of its current side entrance and see extensive works going on for expansion of La Veen's current premises. 

Coffee Grinders and Cold Drip.

The interior is all old fashioned brick and mixed timber shades which I love. The staff are busy churning out coffee as we grab a clipboard menu and wait for a table to become available. 

The High Share Table.

The cookbooks in the corner are a great collection I would gladly add to my own.

We each order a caffeine hit and decide on bagels for lunch. On a side note - I find it odd how bagels aren't as popular here in Australia as they are in the US/Canada and are relatively hard to find.

The Flat White. 

My friend @leenthefoodie was not wrong about the coffee - a rich blend needing no sugar to savour the bean brew. 

Pulled Pork Bagel/Salad/Shoestring Fries

A warm, soft Mini-Bagel filled with a generous portion of tasty pulled pork and crispy cabbage slaw served with a tossed vinagrette salad and freshly fried shoestring fries.

Avocado Smash Bagel/Salad/Shoestring Fries

The same Mini-Bagel filled with a mountain of ripe smashed avocado, a wedge of creamy brie and a slice of freshly cut tomato served with the aforementioned salad and fries.

I was told by @leenthefoodie about the House Tiramisu. We decided however on the Ice Cream Waffles instead and when it arrived it did not disappoint in the slightest.

Belgian Waffle/Hazelnut/Ice Cream/Mixed Berries/Chantilly Cream/Edible Flowers/

Live Popping Candy

A crisp warm Belgian Waffle island topped with a sweet compote of Mixed Berries and smooth cold creamy (possibly Almond flavoured) Ice Cream is surrounded by a sea of live popping candy. As I am taking photos the popping candy is randomly flying off the plate like firecrackers set alight to my sheer delight. My friend however does not share the same sentiment and advises we eat it quickly to avoid more onslaught of PC fire. There's always something about popping candy that turns any adult into a giggling child again with its sharp pop and crackle once it hits the tongue. Also served with a quinelle of light Chantilly Cream and a sprinkling of edible flowers, it is a beautiful dessert which literally tickles the taste buds in more ways than one.

Currently trending as one of the places to brunch in Perth, La Veen Coffee and Kitchen's lunch menu I must say is equally as pleasing. That said I am definitely keen to come back for brunch sometime, hopefully someitme in the near and not so distant future.

The Fried Custard Conundrum.

As we carpool into the Perth CBD on a Wednesday night I did not expect the multitude of people still wandering about the city. Perhaps this is a small sign of things to come as Perth's small bar and restaurant scene in the city is definitely on the up and up. Walking down St Georges Terrace, we walk right past The Trustee Bar and Bistro's inconspicuous entrance and climb up the stairs to then be informed we were dining downstairs in the bistro area tonight. I have been to the Trustee on two previous occasions but have only had the pleasure of dining upstairs. Both of the times were enjoyable in their own way and I hope my recommendation of this place would not disappoint my cohort today.

The five of us enter into the dimly lit bistro filled with loud chatter past a large beautiful vintage framed painting of a possible french flapper girl  and shuffle into one of the raised leather booths. Presented with menus straight away I've noticed the menu has been culled, however there is still a significant selection of classic cuts of beef as well as lamb, chicken and duck. We eventually decided on different dishes as variety seemed to be the flavour of the evening. Our waitress for the night was prompt, courteous and very professional, as expected of any restaurant in Brookfield Place. We continued with our conversation and just as I was wondering where our meal was, it all arrived at once. Quite an impressive feat as many restaurants find collective timing hard to master.

Chateaubriand For Two [Allow 35mins]

Medium Rare Tenderloin Fillet/ Breaded Bone Marrow/ Mustard

I am not one to usually like bone marrow but this was done beautifully. Though I think the meat was slightly more on the rare side, it was absolutely divine with the sweet mild mustard and the sides below.


Paris Mash/Rocket Salad/ Bernaise Aioli.

Buttery velvet Paris Mash - so smooth and creamy that the saucepan was repeatedly scraped clean.

A fresh salad of peppery rocket tossed with small crunchy toasted morsels of walnuts with light shavings of pear.

And a spot on Bernaise Aioli made from a blend of garlic, white wine vinegar, emulsified butter and egg.

Beef Cheek/Pearl Couscous/Beetroot Puree/Seasonal vegetables

Not everyone likes beetroot but I love it's earthy sweet tones. Tiny bits of crisp bacon found among the giant pearls are a salty sweet surprise for bacon lovers.

Special of the Night: 

Angus Beef Sirloin/King Prawn Ravioli/Bocconcini Fresh Tomato Basil Salad

Not your average Surf and Turf the Trustee delivered well with dish - Beautifully cooked hand made giant parcels of pasta each stuffed with a king prawn in a creamy garlic sauce garnished with a crispy potato net cover.

 A perfectly cooked medium rare sirloin and a zesty salad of sweet basil, bocconcini and fresh juicy tomatoes. Though not the main feature of the dish it certainly was a great example of how the right combination of fresh ingredients and flavours can send your taste buds into food heaven. 

The Rib Eye/Truffle Potato Mash/Portabello Mushrooms 

A generous rib eye with a smooth truffle infused mash. The highlight of this dish for my friend was the mushrooms. The highlight of this dish for me was seeing her consume its entirety.

At most times I feel like dinner should end with something sweet and I believe there is always room for dessert. If you say no, your vote does not count and I order dessert anyways. So as our waitress came around, it was an affirmative and definitive yes to dessert. Luckily my fellow diners felt the same way.

Petit Fours - Passionfruit and White Chocolate Mousse Tart/Fried Custard

The passionfruit tart with the white chocolate mousse was as expected- a sweet passionfruit filling topped with a light, not overly sweet mousse. The warm thick gooey fried custard surprisingly held well with its golden crunchy crumb. It certainly perplexed my mind as to how it still held its shape without becoming a total mess on the plate. I queried this with the waitress but she just shrugged and said it was all a mystery to her as well. I still do not know whether she was telling the truth or gatekeeping the kitchens' secrets. 

Blood Orange Tart/ Italian Meringue/Granny Smith Apple Sorbet

A buttery shortcut pastry shell filled with a bitter sweet blood orange filling topped with soft Italian mountain clouds of meringue with a dusting of raspberry sour. A toasted biscuit crumble with the most refreshing granny smith apple sorbet, perfect on a hot summers day to quench and cleanse the palate. Little dots of raspberry coulis and lemon gel give each bite a little dose of sour making this a dessert you would not want to share.

We had ordered two serves of this delectable dessert however one was only brought out at first with our petit fours. I can only assume it was the observant eye of our waitress who apologized as she presented us with our second serving. After all, the first serve had been consumed in a flash.

With full satisfied bellies we said our thank you and goodbyes. Glad to have the short walk to the car, I am happy once again The Trustee Bar and Bistro  provided another memorable dining experience.

Reminiscing Reuben.

 On the corner of Eighth Avenue and Whatley Crescent in Maylands you will find a one of the busiest brunch cafes in Perth, Mrs S.

Known for its good coffee and good food,  Mrs S also shares a love for puppies, kittens, flowers and pretty things. Serving breakfast, lunch and cakes-a-plenty, if you turn up late on a weekend you are bound to wait a while for a free table.

Enter inside and you'll find its homely interior is decked out with a mix of shared benches and odd tables with small vases of fresh flowers and kitchen/home accessories for sale scattered and perched about the place - I always have to stop myself from purchasing the odd apron or tea towel. If you would like to bring your beloved canine friend, external seating caters for such an outing. A giant chalkboard inside denotes the refreshments for the day and as we are seated, the waiter presents us the menu in old children books clipped down with an old peg.  Told to line up to order at the counter when you are ready,  you cannot help but peruse the many cakes, slices and muffins they have for sale to satisfy any sweet tooth.

The interior is abuzz with many a catch up and conversation including our own as our ordered coffees arrive promptly.

The coffee is fresh, hot and brewed well and our meals are brought out shortly after.

Mrs S's Avocado Smash.

Toasted Ciabatta/Poached Egg/Avocado/Rocket/Spinach/Fetta Crumble/Pine Nuts/Pesto/Coriander

A warm not overly crunchy thick slice of Ciabatta bread served with a generous amount of smashed avocado. The poached egg is perfectly runny and the peppery rocket works well with the sharp tang of the fetta and the crunch of the toasted pine nuts. Add  the pesto and you've got a great green combo.

Though quite happy with my Avocado Smash I cannot help but reminisce on the Reuben Sandwich I had last time I visited Mrs S.

Mrs S's Reuben Sandwich.

Corned beef/Red Cabbage Slaw/ Pickles/Sunny Side Egg/Tabasco Sauce/Slice of Rye

I can remember the hot splash of Tabasco, the saltiness of the corned beef, the sour sweet of the red cabbage slaw and the pickles mixed with the runny yolk on freshly baked rye. This sandwich combined my love of cured meats with sour, sweet and hot altogether tantalising my taste buds with each bite.

As far as I could tell and to my dismay, it was no longer on the menu. 

I think I may have to recreate my own version of the Reuben. 

Nonetheless I will be back to Mrs S in the future and if you have not called on her yet, I urge you to do so.

The Humble Boiled Egg.

In my household my mum does most if not all the cooking. The only 'cooking' my dad does and does very well is boiling eggs. The one time he tried to cook, it was in short - a bit of a disaster. My mum knows this. I know this. And so if you want boiled eggs, you can count on my dad to make perfect boiled eggs.

Unlike poached eggs which I prefer more soft and runny, I prefer my boiled eggs just at the point where the yolk is almost set. The egg white has formed, but splits with ease to reveal the encased bright yellow yolk ready to be eaten with glee. 

I found one unclaimed cooked and cooled egg in the fridge and whisked it away to be eaten with aforementioned glee.

Honey Ham/Deli Hot Shaved Salami/Slice of Tasty Cheese/Quarter of a Fresh Avocado/Fresh Tomato Slices/One Boiled egg -yolk just set/Freshly Baked Roll 

The saltiness of the deli meats always works well with the sharpness of the cheese and the fresh sweetly acidic tomato, whilst the avocado provides a smooth and nutty texture with the creamy yellow yolk. 

I savoured each single bite. So much so I made one the next day as well. 

I think it is rare to find any brunch/breakfast haunts that have boiled eggs on their menu. A possible exception - Mary St Bakery with their Eggs and Soldiers [cut egg crates cradling two soft boiled eggs served with crisp cut pieces of buttered soldier toast].

So I appeal to you to sometimes forget about the frying/scrambling/poaching/baking and pick the humble boiled egg. 

So simple yet so satisfying in its own yolky way.

MMMC.

So the last time I remember baking with my friend Emma we had not only made a mess but had forgotten key ingredients (sugar) and I had lent her one of my plates which I had completely forgotten about until she gave it back to me just recently.

With her sister being in town from the United States for her wedding in October I proposed another baking get-together so I could properly see both of them whilst making delicious treats. I brave the wild weather on a black cloud storm filled Saturday afternoon to her house and we donned multi-coloured aprons to begin.

We decide on Melting Moments - which apparently my mum has informed me is from Italian origin. They remind me of sweet buttery shortbread with a small wedge of cream in the centre just to tie the crumbly texture altogether.

Little did I know a generous amount of butter is needed and the cream filling is flavoured with a small amount of lemon rind and juice. Surprisingly however these amazing little biscuits are very simple to make and bake.

The kitchen fills with an assortment of classic dance tracks and and I am introduced to the likes of Kate Nash and humorous stories from Emma and her sister Nora whilst singing to the likes of Backstreet Boys and other catchy pop anthems.

After much mess and mixing we let them cool and pair up the halves to form little pale sandwiches of afternoon delight.

Melting Moments - MMs

Neither of them have ever had or heard of Melting Moments before or of Monte Carlos - one of my all time favourite biscuits. It is my go to biscuit in the Arnott's Family Pack. A never-fail brown crunchy, slightly coconutty biscuit with cream filled jam lined centre. I always felt that they never ever gave enough jam but little did I know I could make my own so easily.

And after more mess and mixing whilst making sure we follow the recipe we created these little jam gems.

Monte Carlos- MC.

Not as flat, brown, crunchy or coconutty but jam packed the way I like.

Perfect with a cup of hot tea and a fine book to read, both the recipes for these moreish morsels are from the Women's Weekly Afternoon tea collection recipe book. I shall attempt both of these again as the filled box I brought home yesterday is now almost bare- hopefully they will last more than one day next time round.

Saturday nights in.

Sunny cold winter days normally lead to chilly nights that call for a home cooked hearty meal.

Planning a quiet night in after raiding my pantry, freezer and wine cabinet today brought about the dish below.

Beef/Bacon/Mushroom/Red Wine Casserole /Creamy Royal Blue Potato Mash /Crispy Potato Skin Rosette

Topped with a dollop of creamy smooth olive oil infused mash the beef chunks flake and melt in your mouth coated with a rich wine and bacon infused vegetable ragu.

Truth be told I cheated.

For cost and time saving purposes I used Masterfoods Black Pepper Beef and Mushroom Casserole Spice blend and skimmed through the instructions quickly. I generally find it hard to follow instructions on such packets, especially if  I have my own alterations to begin with.

I first cooked off some diced streaky bacon whilst I diced the beef into cubes. I then put the beef into a freezer bag filled with a tablespoon or two of flour and shook it to give each cube a coat. I added the beef to the pan to sear/brown it off then added in 2 roughly chopped onions. I sprinkled through the spice blend and added in the rest of my vegetables (carrot/celery/zucchini/mushroom). Enough chicken stock was added to almost cover the top of the contents in the pot and the leftovers from a bottle of Tintara Shiraz was poured in as well. Four tablespoons of tomato paste, salt and bay leaves were mixed through and the pot was brought to a boil then turned down to simmer for at least half an hour whilst I made the potato mash. Give it a stir every once in a while to make sure the contents don't burn on the bottom.

I've never really used Royal Blue potatoes before tonight, however they looked much more appealing than the average potato at the grocers today. Bringing water to the boil I added a generous pinch of salt and plopped in the peeled and roughly diced potatoes. I saved the skins to experiment to see if I could fry them off to a crisp to add an extra texture to the dish. Alas, it did not quite work as I had hoped. 

Royal Blues are quite waxy and are great for roasting, mash or chips. Not great for salads however. Once soft enough to pierce with little effort I drained the potatoes and added in a generous slice of butter and a splash of milk to the same pot. The heat from the pot and potatoes helps to melt the cold butter as you start to mash them. Add a drizzle of extra virgin olive oil and a large pinch of salt and you get the perfect accompaniment for the casserole.

 Now if you want some

 I do have plenty of leftovers - 

though I am not sure how long they will last.

Brussel Sprouts, Tattoos and The Cheesecake.

I love birthdays in general.

More so for the fact it gives me an opportunity to suggest a celebration that usually consists of eating food, wine and laughter of the best kind.

Only recently back from her birthday trip to Tokyo, we rush to meet my friend Ayme for dinner at one of Northbridge's best and trending restaurants- The Old Crow.

Situated on Newcastle street next to Northbridge's brunch central Tuck Shop Cafe (which has a constant line outside it on weekends), it offers an eclectic dining experience with no particular 'type' of cuisine but more so emphasizes the sharing of excellent produce cooked to perfection. Do book well in advance as there is very little chance you would be able to secure a walk in, even on a weeknight.

Its interior is almost like an old heritage house- seated inside you are surrounded by dim lights, wooden floor boards, an old fireplace and multi-coloured painted glass which frames the interior counter. We are seated in enclosed outer area, opposite the exterior bar tonight on high stools surrounding a tall long vintage red table with round pillar post legs- very handy for hanging the brought jacket, coat or bag.

We appraise the menu quickly with hungry eyes as we are told we have to exit by 9pm, our tables next booking. You can peruse the dinner menu of Snacks, Small Plates, Large Plates, Sides and Desserts on their website. Our lovely waitress takes our order with ease making sure it would be devoid of peanuts (deathly allergies) and another is quick to bring out freshly cut slices of white soft crusty complimentary bread with fennel infused butter.

We order a peach vodka infused pitcher to share and  toast to another birthday gone by. Our conversation turns to travelling, Japan and tattoos. As I listen and look at the new permanent inkscription on Ayme's arm our food arrives midst conversation.

Crispy Brussels/Chilli Jam/Pine Nuts/Buttermilk

If youre not a fan of Brussel Sprouts this would an absolute exception. Each one is cooked to a crispy texture and combined with chilli jam, pine nuts and buttermilk to give this dish a sweet, savoury, crunchy goodness. I would be completely satisfied to eat a whole bowl of these and I am sure you would too.

Smoked Brisket/Beets/Horseradish/Cheese Curd

Divvying up this dish was little tricky but managing to roll each element into a mouthful proved well worth it. Slight smokiness of the thinly sliced brisket with a not over powering curd which milky taste was dampened by the zing of the horseradish and sweetness of the soft cubes of beetroot. 

The onions rings were just that little extra crunch.

BBQ Pork/Crispy Pork Belly/Kale/Black Eyed Beans

Pork cooked two ways - A crispy piece of pork belly stacked on top a shredded pork BBQ patty. The firm black eyed beans and finely chopped kale and carrot cooked in a flavoursome broth complimented the sweetness of the BBQ pork.

Pepper Glazed Beef Short Ribs/Spicy Roast Onion

Glazed chunks of melt in your mouth Beef that just falls of the rib bone into a rich spicy tangy sweet onion relish garnished well with fried shallots and spring onion. 

Dirty Potato's/Jalapenos/Ranch/Burnt Ends

Crispy fried soft-centred taters tossed with jalapenos, spring onion and crunchy chewy burnt ends in ranch sauce and shaved parmesan to finish- Another great side dish I could solely eat on its own any day.

Each plate of food that arrived left our table thoroughly bare. As our stomachs settled we cast our eyes on the dessert selections. The chocolate and peanut butter pudding would have been my pick, however as it may cause Ayme to stop breathing we follow through with her suggestion of heading to Nobu for dessert. 

I left the Old Crow unsure of whether I considered myself lucky my friends had stopped me from ordering more food - the fine balance of not suffering  the harsh effects of a food coma but feeling a slight sense of regret of not being able to sample more of the menu.

And so we drive to Nobu - located just over the causeway at the Crown Casino and Hotel.

Our fellow friends were unaware you could just dine on dessert in the entrance lounge of the restaurant where the bar is located. Greeted and seated with a smile at our second high table for the night, we all decide to choose desserts we had not sampled before. I have visited this establishment several times since its opening and on my last dining visit the level of service has definitely stepped up a notch since the casino was taken over by Crown.

Ayme convincingly sold 'The Nobu Cheesecake' as the best cheesecake you could possibly eat.
In turn I convinced her and our fellow friend to eventually have the Miso Cappuccino - a deceptive dessert which taste far outweighs its simple presentation.

Nobu Cheesecake/Passion Sorbet/Raspberry Sauce

If you like Cheesecake but feel its general heaviness prevents you from consuming the whole portion given, this cheesecake would be your option. It's light fluffy mousse texture is nothing like a normal cheesecake. With a crumbly short biscuit base and a sugar flamed top crust, it's sweet richness works well with the tartness and acidity of both the sorbet and raspberry sauce.  

Miso Cappcuccino- Miso + Milk Chocolate Creme/Coffee Chocolate Crumble/Vanilla Ice Crea/Coffee Foam [Photo Credit - Janice Kho]

Easily my favourite Nobu dessert. The waiter advises you to dig all the way to the bottom of the cup so you get a spoonful of all the layers. The light coffee foam disappears into the miso milk chocolate creme and coffee chocolate crumble, whilst the cold creamy vanilla ice cream just melts and envelops it all in your mouth. Although underwhelming in appearance, I would be surprised you are not left licking the cup it is served in.

Salted Caramel Miso Parfait/Caramelised Popcorn/White Chocolate/ Tonka Foam

I vaguely remember trying this dessert eight months ago. Its description is as its taste, however I dont know if I particularly enjoyed eating it as much as I enjoyed looking at it. I found the miso flavour slightly overpowering the salted caramel in the parfait. The tonka foam is a nice touch whilst the sweet caramel popcorn adds a crunch to break it all up. It all seemed to make my own tastebuds slightly confused.

The dessert menu also has some extra additions I had not seen before, however they shall have to wait til next time we decide to pay Nobu another visit.

Overall another great night with fine company and great food which has you salivating for more.

Breaking Sunday Fast with a Farewell.

So as we enter the mid to late twenties, many of us are finding/questioning/querying what we are doing we are lives #midtwentiescrisis?

This year seems to be the year where more and more of my friends are leaving said hometown to explore the world, #broadentheirhorizons and gain valuable life experience. And so farewell food foraging is becoming a trend in my own life.This current venture, I find myself saying goodbye to my physiotherapist who is shortly moving to London.

We break a glorious Perth winter's Sunday fast at Picco's Kitchen. Found in Maylands inner suburbia, this little gem of a cafe serves an extensive breakfast and lunch menu. We take the semi long drive down Peninsula road and I drive slow as I remember almost missing it the first time I came here a while ago.

It's interior is warm and inviting and so are its staff. We are greeted warmly and seat ourselves by the window near the children s corner. The counter is already laden with freshly baked muffins, breads and slices with the smell of freshly brewed coffee in the air. A bookshelf containing preserves and condiments stands perpendicular to a clear display of bagels, quiches and delectable rustic beef and bacon pies. As we peruse the menu, my friends have the most perplexing dilemma of deciding what to get, so with the help of the lovely lady at the counter, the final decisions were made.

Sunday Breakfast is served.

Top Left: Potato Rosti Hash with Grilled Haloumi and a sunny side Fried Egg. 

The egg has to be fried not poached. When you eat it you'll understand why.

The grilled salty tang of the haloumi mixed with potato hash cut with the white and runny yolk of the fried egg makes it a fulfilling dish.

Far Right: Smoked Ham Hock, Chorizo and House Beans in a Rich Tomato Stew with a Poached Egg and a generous slice of Ciabatta  (my favourite bread)

The smokiness of the ham mixed with the spicy salt of chorizo permeates through the tomato and beans. Add a well toasted piece of italian loaf and it's great on a cool winters day.

Bottom Left: House Tea Smoked Salmon with Spinach, Poached Eggs and Dill Hollandaise served on New York Rye.

A classic combination of flavours - salmon and dill. Adding rye and spinach just makes ++.

The Close up. 

Perfectly soft poached eggs with the zing of the dill hollandaise cuts through the taste of the flaked tea smoked salmon. The spinach adds a layer of soft texture whilst each piece of dry rye holds and soaks up the pyramid of flavours piled on top.

As the morning wore on most visitors seemed to be locals in the area. I must admit I am a little jealous that I am not able to frequent this lovely little cafe like most of them do.

I will be back to try the chocolate bagel with cream cheese and strawberries if it is still on the menu.

Fancying something a little sweet, we then take a short drive to Sherbet Cafe and Bake Shop located on Whatley Crescent.

 If you ever walk past this Sherbet, pop your head in to admire and salivate at the cakes, cupcakes, slices and tarts they have on display. They do a roaring trade with an almost daily changing selection of delightful treats. I unaware they now also make a variety of sandwiches, quiches and other savoury  goodies.

Today's selections as far as I can recall included a Red Velvet Layer cake, Banana/Walnut/White Chocolate layer cake, Chocolate Praline cake, Rhubarb Tart, Chocolate Raspberry Brownie, Apple pie and some other slices.

Our eyes settled on a slice of 

Baked Caramel and Pecan Cheesecake.

Unfortunately the photo I have taken does not do this slice justice.

Each bite was brimming with pecans blended with the sweetness of baked cheesecake. The slightly granular caramel top instantly melted in your mouth to encompass and lighten the dense texture of the cake whilst complimenting the pecans. 

Though quite rich and possible to sweet for some, the first curious mouthful by all was met with great surprise then wonder then an exclamation of unexpected delight.

If you are ever looking for a cake-spiration or bake-spiration, Sherbet is certain to set you in a positive direction.

And so this slightly sad but happy farewell ends on a sweet note.

Food Roots.

Most people would agree that nothing could/can/will ever compare to their mother's cooking.

The number of times I remember my mother being in the kitchen slicing, dicing, chopping, water running, clashing of pots and pans with burners of the stove all alight. 

The smells of spices, sizzling of the wok and boiling broths would always make me salivate for what was to be consumed. 

My mother would always chase me out of the kitchen (forever standing in the way I would be) and with a quick push and shout, I would be tossed out to sit at the dining table to watch her skillful hands, strong arms and deft fingers working their magic to create another memorable meal.

I have always been hesitant to cook anything remotely Chinese / Malaysian hawker style. The complex blend of flavours, spices and timing in the past has discouraged me from attempting so. 

However as my mother gets older, I feel the urgency to learn and absorb her methods of cooking before she forgets and I do too.

Although this is not my mother's recipe, its a start of my food foraging into learning how to cook from my heritage and culture and to learn and love my food roots.

Chinese Five Spice Pork Belly. 

With the blend of star anise, garlic, shallots, palm sugar and five spice it is one of my all time favourite dishes. My mother always put boiled eggs in it too. Something about the combination of the slow simmered fat of pork and the solid yolk of the egg in a sweet sticky black sauce that makes my mouth water every time.

I served with blanched bok choy and Chinese cabbage to cut through some of the fat and sugar from the pork. Add steamed rice and fellow food foragers and you have one more amazing memorable meal.