It Just Has To Be Delicious

Archive for April, 2018

Chu Bakery, Highgate

Chu Bakery Menu, Reviews, Photos, Location and Info - Zomato

After the disappointment of Mrs S, we headed off to Chu bakery for a nice cake to take home for afternoon tea.


It’s a small-ish takeaway bakery on William Street just opposite Hyde Park, and being a Sunday afternoon, I didin’t imagine that they would have a fully stocked cabinet, but it was lovely to see some exquisite options in there.


Their signature choux puffs were available in raspberry and lychee flavour and matcha green tea and yuzu. Beautiful eclairs in burnt honey and praline flavours, and wonderful slices of vanilla and orange, and chocolate mousse.

The doughnuts also looked incredibly good. Salted caramel, boston cream with chocolate, cinnamon, and lemon. Then also a wonderful array of savouries and toasties.


We were there for the cakes though, and after much deliberation I chose a burnt honey cream eclair. The choux pastry was perfect with a generous filling of honey cream and a beautiful glossy chocolate ganache icing. Total yum.


My partner chose the vanilla and orange slice. A layer of moist orange and almond cake with a beautiful marmalde-y flavour, topped with a light and creamy vanilla mousse. Again the verdict was yum.


If you are ever in Highgate, pop into Chu. It’s a little expensive but very very worth it.

Update 28 July 2019 – new pictures from Chu – delicious kaya croissants:





Mrs S, Highgate

Mrs S Highgate Menu, Reviews, Photos, Location and Info - Zomato

I’ve heard so much about Mrs S, and now that a new branch has opened up in Beaufort Street, I thought it might be worth a try for Sunday brunch.

As you walk in, it’s a typically quirky cafe with wooden chairs and tables, rough brick walls, and menus pegged to children’s reading books.


I liked the idea of a house made iced tea, but unfortunately the Earl Grey version was unavailable. I tried the Persian Love instead. this was very heavy on the hibiscus and a little fruity. Sugar syrup was supplied and I added about half of the syrup.


The menu had some options that caught my eye like the cornbread with eggs and bacon, and the meatballs, but I went for the pulled pork bagel with caramelized white onion, avocado, poached egg, green leaves and hollandaise.


This is how it arrived with the poached egg and hollandaise on top, which made it impractical to eat in the usual way with hands, so I tucked in with my knife and fork. The first few mouthfuls were okay, but the overpowering star anise flavour on the pork was too much. The poached egg was very nicely done, but the avocado was almost non existent – just a mere smear on the top bun, and the onion was likewise with just a few pieces on the bottom bun. The pork however, was very generous. I would have much preferred less pork, a nice scoop of caramelised onions, and a few fresh slices of avocado, with the egg on the side. Unfortunately the filling made the bagel quite soggy, which is a shame because it looked like it was originally a quality bagel, and a smear of mayo or butter would have kept this from happening. Being so pork-heavy and strongly spiced with anise, I became bored with it and couldn’t finish the plate – so this is how I left it :


All in all, a bit of a waste of $22.50. Maybe there are other dishes that Mrs S does well, but the pulled pork bagel is not one of them, and I probably won’t waste my money there again.

Petition Kitchen, Perth CBD

Petition Kitchen Menu, Reviews, Photos, Location and Info - Zomato

Petition Kitchen is housed within the impressive State Buildings in the Perth CBD and is part of a trio of Petition establishments, the others being the wine bar and the beer corner. The restaurant is long and dimly lit with an open kitchen area, with a variety of regular tables and ‘perching’ tables. I was quite glad that we got a regular table as I can find the higher tables quite uncomfortable.


We were offered bread and olives to start, which we accepted. The bread arrived with some whipped butter, but the olives did not materialise throughout the whole meal.


I think that Petition probably have more of a passion for their alcohol rather than food. The wine list seemed quite impressive, and I fancied a glass of my favourite Marlborough Sauvignon Blanc, but couldn’t find one in the ‘by the glass’ section. There was a quite interesting ‘cloudy sav’ from WA, and I originally chose that, but the waitress indicated that it was really cloudy and quite sour, so I changed my order to a South Australian Riesling which was very nice, and if I hadn’t driven, I would have been happy to drink a whole bottle.

The menu is made up of sharing plates from small plates like kingfish and croquettes to more substantial dishes like lamb shoulder and steak. It was very dim in the restaurant and impossible to read the menu without my trusty phone torch.

We decided to go for three dishes to start with, and order a fourth if necessary. First we chose the raw Geraldton kingfish with sweet ginger and creme fraiche which was nice, good quality fish, and clean crisp flavours – a very nice dish.


Then came the foie gras and chicken liver parfait with aged balsamic and grilled bread. My main gripe with dishes like this is that you never get enough bread. The waitress did say that we could order more bread if we wanted (and we did), but why not just provide enough bread in the first place. I love parfait and was expecting this dish to be the star of the meal, but it was really quite average. The texture of the parfait was a bit softer than expected, but the vinegar pearls were a nice touch and added a bit of piquancy.



The third dish was charred cauliflower mornay with chive, smoked brioche and salted egg. This was not a great dish. It arrived as a whole chunk of cauli with the sauce underneath and it was undercooked, so we had carve it up to share it out. I love eggs but I didn’t really detect the salted egg flavour, and at the end of it all, I felt that I make better cauliflower dishes at home. It was frankly disappointing.


We decided to go for a fourth dish and chose the pigs head croquettes with red harissa and aioli. They were nice and crispy, the harissa had a heavy spice kick and the aioli provided a nice contrast to the heat. The filling was very soft and altogether the flavours matched quite nicely.


Although the wait staff were nice, I felt that they seemed very rushed, just plonking dishes on the table with no real explanation and rushing off again. I also felt that our meal was hurried along, something that often happens when we are not indulging in alcohol – I feel that restaurants are happy for clientele to linger when they are spending money on wine and spirits, but when they realise that you are there for a relatively non-alcoholic meal, they seem to want to get rid of you as soon as you’ve eaten, and this is the impression that I got at Petition Kitchen.

I wasn’t wowed by the dessert menu, warm artichoke custard just seemed a bit pretentious for the sake of it, and the only thing that appealed to me was the fig clafoutis with spiced walnut ice cream. We decided to give it a miss.


All in all, Petition was nice, but I wasn’t wowed by it, and it didn’t deliver the fine dining experience that I had imagined. If you love your wine and want to try a range of wines with some nice food to chomp on while drinking, then it is probably the perfect venue, but as a foodie I found it fairly average and I won’t rush back.


Viet Hoa, William Street, Northbridge

Viet Hoa Menu, Reviews, Photos, Location and Info - Zomato

Viet Hoa is a bit of a Perth institution and we have visited several times. It does Vietnamese food, cafe style, and it does this very well.

The menu is enormous, really enormous, and you will dither over the array of goodies. They also have specials which are on the board above the kitchen hatch.

Some of my favourite entrees are the rice paper rolls, and the vietnamese grilled beef skewers with wine. The omelettes are also pretty good. The choice of soups is amazing, pho and bun, rice noodles, vermicelli noodles, then there’s chow mein, duck and rice, chicken curry, laksa, sweet and sour, satays, stir fries. There really is something for everybody.

Today we were there for lunch and fancied a traditional soup. I had the Hu tieu tom thit – pork meat and prawn hofan soup. This comes with a beautiful crispy prawn wanton, and a plentiful supply of pork, prawn and veggies. I added shredded mint and beansprouts and some chilli. The soup broth was really flavoursome and I enjoyed it right up until the last spoonful.



My partner chose the mi bo kho – stewed beef and egg noodle soup. This was thick and luscious with a warm spicy rich broth (with a star anise background flavour), carrot, and tender well cooked meat. He really loved it.


Viet Hoa is definitely a favourite Northbridge cafe – it always delivers.


Lily Paris, Fremantle

Lily Paris Menu, Reviews, Photos, Location and Info - Zomato

Lily Paris is a little coffee shop and patisserie just on the edge of Fremantle markets in South Terrace. They are only open on Fridays, Saturdays and Sundays, like the rest of the markets. Famous for their macarons, an array of beautifully presented cakes and macarons is on display.


Lily Paris also provides savoury snacks, paninis and toasties.




After much deliberation we chose two cakes to take away – a lemon meringue croughnut which the lady made up fresh and blow-torched right there and then, and a chocolate caramel tart.


This was delicious, a lovely crispy croughnut with a tangy lemon curd filling and a soft meringue. Yum.

The chocolate caramel had thin short pastry with a rich dark chocolate ganache, nice dark caramel which wasn’t too sweet, and delectable truffle balls all round with a crispy chocolate disc on top. Equally yum and a very grown up dessert.

When you are in Freo on the weekend, save your sweet treat for Lily Paris – you won’t be disappointed.

Bread In Common, Fremantle

Bread In Common Menu, Reviews, Photos, Location and Info - Zomato

I have been wanting to try Bread In Common for ages, and a Sunday morning seemed like the perfect opportunity, so we popped down there for brunch. It’s a large airy restaurant, possibly a converted warehouse, on Pakenham Street. The kitchen is open and run in a very calm manner. The tables are long benches, and there’s a hubbub of activity with customers chatting, coffeee being made, fruits being juiced, and the takeaway counter selling bread, pies, pastries and cakes.



We started with a coffee while we perused the menu and were presented with a Brazilian single origin from West Perth’s Mano a Mano. Very nice rich coffee.


The menu is jam packed full of yummy options and everything sounds appetising. I was very tempted by the sweet options of plum compote and yoghurt, fruit salad with coconut yoghurt, french fruit toast with peaches and cream cheese, and waffles with banana, cream cheese and maple. Savoury options were equally good with veggie options of mushrooms and parmesan, corn and jalapeno and I eventually narrowed it down to choice between pork meatballs with fried eggs and hot sauce, and beef brisket benedict. The benedict won, and I wasn’t disappointed.


Wonderfully chunky but fall-apart brisket with a hunk of fresh bread, poached eggs, hollandaise and sauerkraut – every mouthful was a joy.

Looking around, Bread In Common makes its own pickles and conserves as well as the bread that it is famous for.



We left with very full bellies, and an additional half loaf of fruit bread. It’s one of those places that you have to keep going back to so that you can try everything.





St Michael 6003, Highgate

St Michael 6003 Menu, Reviews, Photos, Location and Info - Zomato


St Michael 6003 is situated on Beaufort Street just south of Vincent Street in an area that is a hub for bars and restaurants.

As soon as we walked in, we were captivated by its serene elegance, with beautiful wooden tables, contemporary artwork and stained glass images. We were seated at a comfortable table with good lighting. There were various menu offers even though it was a Saturday night, and we chose the degustation for $79 instead of the usual $95. We could also have had a $49 fixed price menu – any three courses instead of the regular $69.

I selected a glass of chardonnay from the wine list – a lovely oaky WA drop, poured straight from the bottle by the French waiter. Our first course to arrive was a tomato gazpacho with bread and whipped herb butter. This was perfect. The gazpacho lovely and spicy, and not too garlicky, served with heavenly moist bread.



Then came scallops served with fennel jam, radish and dill. Perfectly cooked scallops – I could have eaten a whole plate of them and this was one of the best dishes.


Lemon risotto with walnuts was probably my least favourite dish of the meal. It was definitely lemony but quite bland with just a few slivers of walnuts, and could have done with something salty to contrast. It tasted better with the wine, but overall, was just missing a flavour somewhere.


Then came the star dish of the meal – quail with beetroot textures, beetroot syrup, pureed beetroot and wafer thin slices of beetroot. Oh my goodness the quail was perfectly fried with a crispy coating, and the beetroot textures were so varied, the slices really earthy, the syrup sweet and almost dessert like, the puree wonderfully soft and flavoursome. A really great dish.


Next came a dish where we had a choice between a meat plate and an ocean dish. We chose the ocean catch of crispy skin barramundi, confit potatoes, and bouillabaisse foam. The barra was beautifully fresh, the potatoes soft and tasty, and the foam added another dimension. Another great dish.


That was the end of the entrees and mains and the next dish was a pre-dessert palate cleanser of apple sorbet with lemon snow. The sorbet was crisp pure apple and the snow was incredibly light and melted in the mouth.


The main dessert was a milk chocolate pave, with almond sorbet. Beautiful soft milk chocolate ganache, dreamy soft sponge, silky sorbet, crunchy cocoa bits. A really lovely dessert. I am a dark chocolate fan, but this milk chocolate creation was divine.


The waiter asked if we would like coffee or tea, and we declined, but he brought some petit fours anyway. The plate consisted of hazelnut macarons, dark chocolate truffles, and meringue crisps. The macarons were beautifully made, and the truffles were a mouthful of memorable gorgeous rich chocolate. The meringue crisps were delicate and sweet.


St Michael 6003 gave us an incredibly good meal, and the restaurant now ranks as one of my favourites in Perth. I’ll definitely be back very soon for some more.




Ka’ribbean Corner, Vic Park

Ka'ribbean Corner Menu, Reviews, Photos, Location and Info - Zomato


Karibbean Corner (or KC’s grill and chill) is one of just a few Caribbean restauranst in Perth, and this one is situated at the city end of Albany Highway. As soon as we walked in there was a feelgood vibe, it was fairly early on a Saturday evening and already had a few tables of customers hungrily tucking in.

The range of rums available made me instantly regret that I had to drive, but I was very satisfied with my ginger beer. It wasn’t too sweet, and was perfectly gingery.


We studied the menu and everything sounded great, so we plumped for two small plates and two mains, deciding to share everything. Even before the food arrived, the friendly waitress brought some hot sauce, warning us to go easy because it was very hot. She wasn’t wrong there, but although fiery hot, it was very tasty and beautifully blended, with a nice acidity to it.


Our first small plate was lentil fritters (Bonbon piment), really nicely spiced with warm spices and fried with a crispy surface. they were served with a spicy mayo sauce and a refreshing cucumber salad. The fritters were easy to eat, not too stodgy, a lovely light consistency.


The next small plate was filled with BBQ lamb ribs, beautifully cooked and falling off the bones, served with a wonderful Jamaican sauce and coleslaw.


I thought that they were meaty and excellent value for $15.

The first main was a goat curry. Oh yum. Rich with potatoes, carrots, peppers, and slow cooked oh so tender goat, which again fell off the bone and tasted amazing. Served with rice and peas.


The final main dish was spicy jerk chicken boucane (smoked) with creole salsa, slaw, rice and peas. Again a very nice dish, lovely tender chicken and a nicely flavoured coating.


We struggled to finish the huge amount of food on our table, but also couldn’t stop eating because it was all so delicious. We can’t wait to come back and try more of chef Ruddy Doutau’s Caribbean delights. He’s from Guadeloupe, a French region of the Caribbean and his menu features lots of favourites aswell as some interesting creole influenced burgers and a $39 all you can eat showcase option. This venue is bright and happy, with great artwork, and the music is also awesome. You can’t help but leave Ka’ribbean Corner feeling very satisfied.


Heirloom, East Perth

Heirloom Menu, Reviews, Photos, Location and Info - Zomato

Heirloom is a restaurant in the swish Fraser Suites in East Perth. Pete Evans is apparently the executive chef, but I’m not so sure that he has seen the latest menu.

We were directed to a nice table near the window, and given the menu which is extremely limited and quite ordinary. The kind of menu that I love is one where I can’t decide what to eat because everything sounds so delicious. This menu was the opposite. I struggled to find something that appealed to me. Appetizers were bread and dip, or olives with chorizo, hmm not that inspiring. Small plates were calamari, chicken and avocado tacos, arancini with prawns, duck leg salad or falafel. We ordered drinks while we deliberated over the best option.

I asked for a mocktail, and the very helpful waitress Nicole showed me a choice of two. I picked a lychee version only to be told that they had run out of lychees but the barman would make up a coconut version. I ended up with coconut water containing a few sprigs of mint, lots of cucumber, and a hint of lime. It was plain weird.


I asked the waiter about the size of the starters and he said that they were about 200 grams each, which I thought was a strange way of describing them. He said that if we ordered arancini, we’d get just three arancini balls and three prawns, and he seemed to be recommending the tacos, so we decided to share the chicken and avocado tacos to start. In my head I imagined soft tacos with lovely slices of green avocado, crispy chicken, and some kind of mayo. What we actually received were 3 crispy tacos with a sandwich style filling, a few diced mango pieces on top, and a lettuce leaf with some further filling. They tasted okay, but the mango wasn’t really enough to come through, and they could have looked so much more appealing. I also asked the waiter if there were any specials, but he said no, the menu was brand new, and that’s all that was available.


Nicole came back and asked me how I was enjoying my cocktail. I said that it was a bit odd, and she very helpfully asked if I would like to try a strawberry daiquiri style mocktail instead. I said yes that sounded much better, so she disappeared and then came back and offered me a virgin mojito instead, so I settled for that. When it came up it was much better than the previous cucumber water style effort, although I am not sure if it was very mojito-ey.


The choice of large plates was equally as dull as the small plates. The waiter told us that the macadamia crusted schnitzel was a very popular option (not my idea of fine dining), but he also advised us to order side dishes because he said that there weren’t many vegetables with the mains. Other options were barramundi, salmon, sirloin steak, lamb rack, mushroom fettucine plus a veggie tian option. My partner chose the barramundi and I chose the sirloin. At this stage I was regretting that we didn’t walk out after first seeing the menu.

When the mains arrived they were beautifully presented and very tasty. My steak was cooked well, it came with some nicely presented carrots, some charred onions, a fondant potato, and a mushroom puree. As instructed, we also ordered a side of sauteed vegetables which was a nice selection, cooked well.



The barramundi was again nicely cooked, tasted good and came with a cumin spiced potato galette (the cumin was not detectable), a nice snow pea salad, braised fennel, and a quenelle of preserved lemon and pesto.


The mains were tasty, and well prepared, but not amazing. There was nothing to give them a wow factor, and I am glad that I had 25% discount voucher. We looked at the dessert menu and chose not try the lemon tart, orange honey parfait or the coffee creme brulee.

It was an odd meal and Nicole the waitress did a great job of trying to make everything as good as it could be, but I can’t say that it was memorable, and I won’t go back. It was okay, just boring, very limited, and not the standard that I expected for a restaurant that is claiming serve ‘beautifully crafted’ food.

Pickled Chillies

We grew some chillies over the summer months and were surprised at how huge the crop was. After making green masala paste, we decided to pickle some. This was our first try at pickling, so we bought some assorted jars. We had approx 250g of chillies to pickle. This recipe can be scaled up if you have more.

The first thing to do is sterilize the jars and lid with boiling water. Leave them with the boiling water in them while you wash the chillies. Trim the tops, leaving a little bit of the stalk if you like, and give them a good wash.


Then prick each chilli along the length of the flesh around 4-8 times with a pin. This will allow the pickling liquid to soak in.


Empty the boiling water from the jar(s). Next, you might need to use some tessellation skills, but pack the jars with chillies, trying to leave as few gaps as possible. We found that 250g chillies packed quite nicely into a 500ml jar.


Now make the pickling liquid by combining

  • 125ml white vinegar
  • 125ml cold water
  • half a teaspoon of sugar
  • half a teaspoon of coriander seeds
  • half a teaspoon of black peppercorns
  • half a tablespoon of salt
  • 2 bay leaves

in a saucepan. Heat up the pickling liquid so that the salt and sugar dissolves, but don’t boil it.


Now pour the pickling liquid into the jar, filling it right to the top so that the chillies are covered. If there isn’t enough liquid top up with some white vinegar and screw the lid on tightly. Leave the pickle in the fridge for a few weeks. After the first week check to make sure that all chillies are submerged and top up with vinegar as required.


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