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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:





Prawn Ravioli on Butternut Squash Puree with Crab Meat and Prawn oil – inspired by my visit to The Herdsman

When I came home from the Herdsman with my basket of goodies, I set to work cooking, newly inspired by what I had seen and sensed in the shop. My first recipe was a home made prawn ravioli on a butternut squash puree, with crab meat and prawn flavoured oil. This is based on a Gary Mehigan recipe but has my own personal twist.


Prawn ravioli with crab and pumpkin puree

Large tiger prawns Swimmer crab

The amount that I made was enough to feed 3 people comfortably or 2 greedy people ! I bought a ready cooked swimmer crab from the Herdsman and used a crab pick to remove the meat, but you can cook a raw crab if you prefer. Once the crabmeat is prepared, you need to get the ravioli filling ready, and the oil infused with flavour.

For the oil you need :

6 large tiger prawns (approx 200g)

200ml of good olive oil

Extra virgin olive oil

2 bay leaves

1 star anise

1 teaspoon of tomato paste/puree

1 small fennel bulb


I had 6 huge prawns, which I de-shelled and removed the black food canal from (you do this by gently running a knife along the back of each prawn and easing the black tube out with the knife tip). I then sliced a fennel bulb thinly (you need about 30g but the exact quantity doesn’t matter too much). I placed the prawn shells in a pan with approx 2 tablespoons of olive oil, the sliced fennel, 2 bay leaves, and a star anise. When the fennel is soft, add more oil (up to 200ml) and a teaspoon of tomato paste/puree. Put the lid on and continue to heat gently for 20-30 minutes to infuse the flavours into the oil. Keep the prawn meat for the ravioli filling. When the oil is done, pass it through a sieve to remove the shells and spices, discard the shells.

Prawn oilPrawn infused oil

For the filling you need:

Prawn meat as above (approx 200g)

1 egg white

a pinch of cayenne pepper or smoked paprika

the zest of half a lemon

1/8 – 1/4 teaspoon of salt

100ml cream

Whizz up all of the ingredients in a food processor, adding the cream last as you may not need all of it. Try 50mls of cream first and check the texture – it should be soft but not runny. We want the filling to hold together inside the ravioli.

Ravioli filling

To make the ravioli, you can either make fresh pasta or buy lasagne sheets. I bought lasagne sheets both for convenience and because I wanted to test the quality of the Herdsman’s produce. You can make your own pasta dough by mixing 200g of ’00’ flour with 2 beaten eggs, a tablespoon of olive oil and a pinch of sea salt in a food processor. This dough should be left to rest for a while at room temperature before passing it through a pasta machine.

Lasagne sheetsPrawn ravioliPrawn ravioli in the pot

To make the ravioli, cut a rectangular piece of dough approx 6cm x 12cm. Place a small spoonful of filling in the centre. Brush some milk around the edges and fold it over, making sure that you push out all of the air while you are sealing up the pasta. If the edges look uneven you can trim them with a knife or a wavy pasta cutter. The ravioli take approx 5 minutes to cook in boiling salted water.

For the butternut squash puree you need:

Butternut squash Grated squash

300g of grated butternut squash

60g butter or dairy free spread

80ml milk

Melt the butter in a large saucepan and add the butternut squash. When it starts to soften, add the milk, cover and cook for 6-8 minutes. Season with salt and pepper, then use a stick blender to puree it. You can also sieve the mixture if you want it to be really smooth. This can be made in advance and reheated while the pasta is cooking.

Butternut squash puree

To assemble the dish, place some butternut squash puree on the plate, the ravioli on top, and some fresh crab meat on top of the ravioli. Drizzle some of the flavoured oil around the dish.

I served this with one of the Herdsman’s pre-prepared garden salads and the olive and onion bread.

Garden saladOlive and onion bread

Linguine with Meatballs made with ingredients from the Herdsman

Linguine with meatballs

When I visited The Herdsman I chose some ingredients that would make it easy to prepare a quick midweek meal.

With the array of fresh pastas and sauces, it was hard to choose, but in the end I settled for linguine, meatballs and a puttanesca sauce.

The meatballs were quite large and took approx 8 minutes to cook. Meanwhile, I boiled the kettle ready for the pasta.


Once the meatballs were nicely browned on the outside, I added the sauce along with some chopped mushrooms and onion. You don’t have to, but you can add anything you like to pimp up the sauce, like chilli, garlic, bacon, peppadew peppers, fresh tomatoes etc.

Linguine and sauceLinguine with meatballs

The pasta took approx 4-5 minutes in boiling salted water, and I served the dish with the rest of the Herdsman’s garden salad and a sprinkle of parmesan. The whole dish took less than 20 minutes. Ideal for midweek and delicious too.

Raspberry and Peach scones made with ingredients from the Herdsman

Peach and raspberry sconesRaspberry scones

Recently I have made some very successful blueberry scones and I had the idea to try a kind of melba scone using raspberries and peach icing. The Herdsman had some lovely raspberries on display, so I made sure that they went in my basket. The recipe is very similar to the blueberry scone recipe.


2 cups (approx 250g) self raising flour – if you only have plain flour, you can add 2 teaspoons baking powder

half a teaspoon of salt

2 tablespoons sugar

1 teaspoon baking powder (even though it is self raising flour, I added a little extra boost)

5 tablespoons (70g) butter or non-dairy spread

1 cup of raspberries (this is approx one small 150g punnet)

1 cup (250ml) of double cream

For the glaze – approx 1 cup (140g) of icing sugar and half a fresh peach

1. Heat the oven to 200 deg C and line a baking tray with some baking parchment.

2. Mix the dry ingredients in a bowl or food processor i.e. the flour, baking powder, salt and sugar.

3. Either rub in the butter or use the food processor to blend it in until it is like fine breadcrumbs.

4. Stir in the raspberries.

5. Add the cream and very gently fold it in without crushing the blueberries, then pat the mixture together to form a soft dough. Treat it very gently, it does not have to be perfectly smooth.

6. Roll the dough out into a long rectangle approx 12 inches by 3 inches. It will be quite a thick layer of dough (1-2 inches thick) Cut this in half, then cut each piece in half again so that you have four pieces approx 3 inches square. Cut each piece diagonally so that you have 8 scones.

7. Brush each scone with some cream (or milk) and place on baking tray. Bake for approx 25 minutes.

8. To make the glaze, sift the icing sugar into a bowl. Peel the peach and puree it using a stick blender. Add the puree to the icing mixture a little at a time until you get a soft glaze which isn’t too runny.

9. Spread the glaze over the top of each scone.

Did my idea work ? Well it was 50% successful. The raspberries were delicious in the scones although they are not quite as robust as blueberries, so they spread and bleed into the mixture a lot more. The peach icing tasted very sweet and not particularly peachy. If I were doing this again I would maybe include some peach chunks in the scone mixture and use a lemon glaze as before, or maybe no glaze. The scones did taste lovely, it’s just the glaze that needed some refinement. Again I was very impressed with the quality of the Herdsman’s ingredients.

The Herdsman – Churchlands – Fine produce store

The Herdsman is a grocery store which sells fine produce. It is quite a large store and has a good selection of fresh fruit and vegetables, oils, cheeses, fresh pasta, bakery goods, fresh meat, fresh fish, dairy produce. It has everything that you could possibly hope to find, especially if you are looking for unusual ingredients or planning a special dinner party.

It is located in Flynn St, Churchlands, not far from Herdsman Lake. If you like Boatshed Markets, you will love The Herdsman.

As you walk in, you are confronted with an array of fresh fruit and vegetables, I chose peaches and raspberries for a ‘peach melba scone’ recipe that I invented in my mind. I also chose a lovely butternut squash and some nice fresh basil and oregano. I haven’t seen fresh oregano in Perth before. The quality of the fruit and veg is clear.

Herdsman 2Herdsman 3Herdsman 1Herdsman 5 Herdsman 4   Herdsman 9

There is also an array of ready prepared salads, pies and quiches to make it easy for busy customers. I chose a garden salad (which stayed fresh for quite a few days after purchase), but was tempted by all of the other salads – Greek, Italian, Beetroot etc. There is also a selection of salads on the deli counter and colourful fresh fruit platters are available.

Herdsman 7 Herdsman 6

The condiment shelves are stacked with oils, sauces and dressings, and there is a section of fresh pasta and sauces which makes it very easy to prepare a quick midweek dinner. I chose the linguine and a puttanesca sauce.

Herdsman 10

There are delicious chocolate mousses and desserts which are a feast for the eyes.

Herdsman 8

A very comprehensive cheese selection containing over 400 cheeses and also great accompaniments. I like a cheese board with contrasting flavours and textures to go with the cheese such as honeycomb pieces, quince paste, fig paste, sour cherries, muscatel grapes. The Herdsman has everything that you need to create an impressive cheese platter – I was pleased to see my favourite Roquefort on the shelf as well as Brie, Camembert, Cheddar, Stilton – all the great international classics alongside Australian cheeses.

Herdsman 11

Herdsman 13

The delicatessen section is amazing with fresh olives, pies, salads, and the fresh meat section supplies both marinated meats and fresh meat. Items included satay, curry, marinated ribs and chops, lamb souvlaki and honey soy chicken. The meats are sourced from quality local farmers and include a majority of free range organic options guaranteed to make your dinner party main course a success.

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Sausages galore:

Herdsman 18

The fresh fish counter had some beautiful raw tiger prawns which I chose along with a cooked blue swimmer crab. The fish all appeared to be fresh and the selection was excellent. I had an idea for a recipe, and the selection allowed me to adapt my recipe so that I could include the freshest of the ingredients. I was impressed with the fresh tuna, snapper, barramundi and emperor on display.

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The bakery section has a stunning array of delicious cakes, pastries and breads, most of which are baked on the premises. I chose a gluten free olive and onion bread, but was very tempted by the muffins, brioche. croissants, cookies, scrolls and savouries that were on display.

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The Herdsman is one of those stores where I wanted to buy everything, the produce is good, fresh and inspiring. I could enter the store without any idea of a recipe and come out with everything that I needed to make a great dinner party standard dish. There is a very impressive selection of pre-prepared food to make life easier for time-challenged people, and the pre-prepared foods are of a high quality so that your ready meal can be nutritious as well as delicious. I love how everything that you need is together in one store – I do tend to travel from one shop to another to get the quality that I like – the Herdsman certainly eliminates the travelling time.

In this blog I haven’t covered all of the products available here, there are also fresh flowers, good quality confectionery, baking products, spices, vinegars, oils, flowers – everything that you could need under one roof.

Will I be going back to the Herdsman regularly ? I certainly will, whether it is for something special for entertaining, or something ‘ready to eat’ for convenience – this store has it all – selection, quality and taste.

Herdsman website

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