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.