It Just Has To Be Delicious

Archive for the ‘Vegan/Vegetarian’ Category

North 54, Leederville

I’ve been wanting to try North 54 for some time now, but every time I have visited there has been a huge queue along the street and no free tables anywhere. I decided to visit on Saturday and arrived in plenty of time before they opened, but there was no queue this time – typical. Anyway we waited and were very happy to have an inside table when they opened. It’s definitely ‘Vietnam casual’ with canteen style tables and small stools, inside is slightly more comfortable with higher stools. Once we ordered our food, it filled up quickly and all the seats were taken by the time we left.

The menu is fairly short – there are about five or six bahn mi variations including lemongrass beef, satay pork, gai yang chicken, xo mushroom and eggplant, Hanoi cha (meatballs), and son in law egg. Most variations are also available with rice or as a noodle bowl. There are a few sides such as fried chicken wings and spring rolls, and some very nice drinks such as Vietnamese iced coffee, coconut juice, iced matcha and kumquat iced tea.

I chose gai yang chicken bahn mi which was super generous, actually more than I could eat. It was filled with lovely juicy pickled carrot and daikon amid the lovely turmeric chicken.

My partner chose the Hanoi cha rice noodles, but he actually got Hanoi cha rice – he didn’t mind and said it was very good. The patties were really tasty, chillies nice and hot, the sauce was lovely too.

We also had a side of the wings with fish sauce caramel, fried garlic and coriander. They were very good, really flavoursome and meaty.

I also chose the kumquat ice tea which was delicious, one of those wonderful flavours of Asia.

It’s definitely worth a visit, the food is generous, prepared with care, and authentic. The chef has passion and everything is just delicious.

Last visit – November 2026

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Restaurant review, Vegan/Vegetarian

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Soft and Luscious Lemon Cake

I do love a lemon cake. Finding a good dairy free one can be tricky. Sometimes just substituting vegan butter for the regular butter gives it a greasy flavour and you often have to experiment and use a bit less vegan butter. The version here uses extra virgin olive oil with coconut yoghurt, and the flavour is lovely, not greasy at all. This is one of those recipes that I made on the off-chance and I wish I had taken more photos to show you. It’s ridiculously easy, you basically have your dry ingredients in a bowl, whisk your wet ingredients in another bowl, and stir the two together. A loaf tin is a really convenient size, but you could make a round version if you like.
Wash your lemons before zesting – sometimes they have a waxy coating to make them look nice and shiny in the supermarket. Rinse them in warm water and pat dry (or buy them from a farmers’ market where they don’t indulge in this trickery!)

So to start you need to line a regular sized loaf tin (21cm x 11cm) with baking parchment, and set your oven to 165 degrees fan (or 175 degrees non fan).

Now mix the dry ingredients in a bowl – I use Australian cup measures, the weights are a rough guide:
1 cup (250ml or 125g) of plain flour
Half a cup (125ml or 65g) of almond flour
2 teaspoons of baking powder
1 teaspoon of salt

Now get the wet ingredients ready:
Half a cup (125ml or 106g) of caster sugar – place in a bowl
2 tablespoons of lemon zest – add to the sugar – this adds a lot of the flavour and is my ideal amount of lemoniness. If you like it more subtle you can use less.
Three quarters of a cup (185ml) of plain coconut yoghurt (if you can eat dairy you can use a lovely thick Greek yoghurt if you prefer)
Half a cup (125ml) of extra virgin olive oil
A third of a cup (80ml) of lemon juice
2 large eggs
1 teaspoon of vanilla extract

Okay so you should have the lemon zest and sugar stirred together in your bowl. Add all of the other wet ingredients. You can whisk with a hand whisk, but if you have an electric whisk, use that instead. The mixture will be quite runny but whisk it for a few minutes until you see some bubbles on the top.

Now stir in the dry ingredients. This will thicken it up so that it’s more like a muffin mix. Don’t worry if it’s a bit lumpy – it’s better not to overwork it.
Pour the mixture into the lined loaf tin.
Tap the tin on the work top to make sure the mixture gets down to the corners.
Then pop it in the middle of the oven for 30 minutes. It might take longer depending on your oven but have a listen. If the tin sounds very crackly, then the mixture is probably still cooking and needs longer, but try to see if a skewer comes out clean. If it does, then you can take the cake our of the oven. If it’s still making crackly noises, cool it in the tin as the residual heat will cook it a bit more, otherwise lift it out of the tin and onto a cooling rack.
If it needs longer in the oven, check it at 5 minute intervals and try the skewer again.

Make sure that cake is completely cool before icing. You can also use a lemon syrup to make it a drizzle cake if you don’t like icing. If you want it to be super lemony you can slice the cake in half horizontally and add a layer of lemon curd.

For the standard icing you need:
1 cup of icing sugar
2-3 teaspoons of lemon juice (add this very gradually – don’t let it get too runny)
Optional lemon zest (as much as you like but the zest of a small lemon should be about right)

Slowly add the lemon juice to the icing sugar and mix until you have a spreadable consistency that isn’t going to just slide off the cake. It needs to be fairly stiff, but not so stiff that you can’t spread it. Don’t worry if you get a few drips down the side of the cake – it all adds to the personality of your bake. If you are using lemon zest you can sprinkle some on top (you can also mix it into the icing – it doesn’t matter).

Try to leave it for an hour for the icing to settle, then put the kettle on for a cuppa and a slice. Leaving it will require a level of discipline as this super soft and tasty cake will be a firm favourite that you can’t wait to taste.

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Recipe, Vegan/Vegetarian

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Acai Bowl

Acai (say it Ah-sigh-ee) berries are really good for you. Acai is a superfruit full of antioxidants and can help with lowering cholesterol. You can buy it in various forms, but frozen cubes or sorbet is probably the most convenient. There’s a legendary cafe outlet in Perth called Yelo that has a branch at North Beach which we frequent for the amazing coffee. I noticed that nearly everybody who eats breakfast there chooses the OG Acai Bowl. There’s also a chocolate version with Nutella. This is what the Yelo OG Acai Bowl looks like (current price $16.50 AUD):

The Yelo version is very tasty, but the granola at the bottom is quite sweet and in clusters, and the acai is a thick, frozen sorbet. The assortment of fruits is nice – kiwi fruit, banana, strawberries, blueberries, passionfruit, along with some coconut shreds. It’s also dairy free, which is really important for me,

Obviously it’s great to go to Yelo and have somebody prepare this for you along with a great coffee, but it’s also nice to make at home. That way you know exactly what goes into it, and you can make the Acai base as thick or creamy as you like. This is my version where the acai is more of a smoothie:

I like to blend the frozen acai cubes with some blueberries and coconut yoghurt. This makes it a bit less likely to give you ‘brain freeze’, but you can also use the neat sorbet if you like. You can also blend it with cold teas such as hibiscus tea or other fruity teas, or even green tea, and you can also add the milk of your choice – I sometimes add coconut or soy milk. If you like it sweeter you can add some maple syrup or honey. Once you have a nice smoothie, pour it into a bowl (or bowls if making more) and then top with your favourite toppings. I like to use fresh berries such as blueberries, raspberries, strawberries, some kiwi fruit for colour, and bananas. If you have passionfruit that’s also a great addition for some zing. Cocoa nibs are always good (the darker the better for that intense chocolatey hit), coconut, granola (that’s my home made granola on top), plus any seeds you like such as sesame, sunflower etc. It’s really one of those breakfasts that you can make your own and you can add a dollop of yoghurt if you like a creamier finish. When it’s winter and the fresh berries are not so available, you can use jar and tinned fruits such as peaches, cherries and lychees along with fresh bananas. You can also make a compote with frozen berries.

If you are watching how many different plants you eat per week (try to aim for at least 30), my bowl contains at least 14 different plants (the granola makes a big contribution here). Remember that the plant variety you feed your gut promotes a diverse microbiome, and there is plenty of scientific evidence to suggest that this is proven to help increase your resilience to diseases. If you would like to try this wonderful breakfast, I hope that my blog post has given you some ideas.

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Recipe, Vegan/Vegetarian

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Ginreab Thai, Broome

Ginreab Thai is in the centre of Broome on Carnarvon Street, part of the Paspaley Plaza complex. It’s a casual and friendly place, with a good range of menu items including some vegetarian and vegan options. It is also BYO, and has some picturesque dinnerware.

We started with their fish cakes and were not disappointed. They had a lovely depth of flavour and a great dipping sauce.

For mains we chose prawn pad thai and fish penang with steamed rice. I didn’t get a picture before we mixed up the pad thai and served it up, but it was a lovely pad thai. The fish penang was also very good, nicely spiced with good fresh fish.

We liked it so much that we visited again several days later. This time we chose the thai dumplings to start. They were amazingly good with a lovely sweet soy dressing.

For main we chose the pad thai again (better picture this time) and the choo chee curry (chef’s special) which we expected to have a thick sauce, but it was pretty much the same as the penang we had earlier. Everything was still very tasty, its just a shame that we didn’t really get to try something completely different.

On my next visit to Broome I will definitely come back to Ginreab. It’s good food, nice and authentic, with friendly service.

Last Visit – November 2020

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Restaurant review, Vegan/Vegetarian

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Bali Hai, Broome

Located in the attractive Bali Hai resort in Murray Road, is the swish Bali Hai restaurant. Service is friendly, the location is romantic, and the food is well presented.

We shared a lovely glass of Riesling to start while we perused the menu.

We shared some tempura prawns and whiting as an entree, and this came with very nice dipping sauces.

For my main I continued with the tempura theme and chose tempura tofu and vegetables with pawpaw and pomegranate. This was a good selection of veggies – potato, squash, broccoli, green beans, etc and tasted quite nice.

My partner chose the crispy skin Cone Bay barramundi with Thai red curry cream, bean shoots, coriander and mango gel. Nicely cooked and good flavours.

All dishes were tasty and good quality. The staff were also very helpful when we asked about the dairy content of the food.

It wasn’t rock your world amazing, but it was certainly a very nice meal and well worth a visit if you are at Cable Beach.

Last visit date – November 2020

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Restaurant review, Vegan/Vegetarian

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Sayers, Leederville

Update – Sadly this establishment has closed. I will never forget their beautiful potato rosti and bacon dish.

Sayers in Leederville is one of Perth’s leading brunch and lunch cafes, delivering consistently good food for many years.

Situated in Carr Place, it’s a bit of an awkward but charming design with a mixture of chairs, armchairs, bench seats and high seats inside, and quaint wrought iron tables in the laneway.

Coffees are always great and Sayers are happy to provide decaf and alternative milks.

The menu is one of those menus where everything sounds delicious, so it’s hard to choose. My go to favourite here has always been the potato rosti with spinach, eggs, parmesan and bacon, but on this occasion I chose the kedgeree.

The kedgeree was excellent – hot smoked salmon amongst perfect rice with poached eggs, chilli jam and green papaya salad.

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My partner chose the vegan pumpkin, cauliflower, and lentil dhal with poppyseed naan. He loved it, every mouthful was delicious.

sayers 4

If you visit Sayers at the weekend, it can be busy, noisy and an assault on the senses, but if you go midweek, it can be an oasis of calm. Some of the tables are a little small and you will end up rearranging your dishes and coffee cups to make everything fit, and sometimes the tables in the laneway can get very hot in the summer, but Sayers is all about quality food, consistently delivered. You really can’t go wrong with this Leederville legend.

Last Visit – July 2020

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Coffee shop review, Restaurant review, Vegan/Vegetarian

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Chullah, Hocking

Chullah is a large Indian restaurant nestled among the shops at Wyatt Grove. We had a fairly reasonable takeaway recently and decided to return for a sit down meal.

The restaurant is constantly busy with takeaway orders, and the phone didn’t stop ringing, however we were the only diners in the restaurant.

The menu has an extensive list of vegetarian options, but they are not all vegan, and you have to specify if you don’t want cream, butter or ghee. Many of the dishes mention a cashew nut gravy but I don’t think that means they are dairy-free.

We chose the black lentil Chullah di dal, a Sabji Sada Bahaar – mixed veg curry, a methi naan and some rice.

chul 1

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The dal was a little sour and the sabji a little sweet, so together they made a good combination and were quite pleasant to eat, but I wasn’t keen on the dal on it’s own and I did wonder if the cream that they usually add would have tempered it a little. Maybe some coconut cream would have been a good alternative.

The methi naan wasn’t a lot different to a regular naan. I am used to the methi being integral rather than just sparsely sprinkled on top.

chul 3

Rice was good.

chul 4

So will we return? In common with many restaurants and cafes, it would be good if they offered coconut cream or Nuttelex alternatives to cream and butter. The food wasn’t unpleasant but it also wasn’t amazing – good average curry in an area where there isn’t a lot of competition. It’s worth a visit if you are passing.

Last Visit – July 2020

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Restaurant review, Vegan/Vegetarian

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Goose Bar and Kitchen, Busselton

Goose is a very well located venue, in the heart of Busselton and overlooking the famous jetty. It’s quite a large restaurant, but also very popular, so make sure that you book ahead.

We popped in for breakfast, and liked the interesting menu options, there are also a few vegetarian options and vegan cakes in the cake cabinet.

Coffee was lovely and smooth, I really enjoyed my cappuccino.

goose 1

For breakfast I chose the smoked fish and crab cakes with poached eggs, spinach and roast tomatoes. I asked for the Hollandaise to be placed separately, which they happily did.

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Goose 3

Everything was really tasty and this was a good breakfast from the first mouthful to the last. Staff are friendly too. This definitely won’t be my last visit.

Goose 4

Last Visit Date – July 2020

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Restaurant review, Vegan/Vegetarian

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Drift Cafe, Margaret River

Drift is in Willmott Avenue, Margaret River, and we noticed the previous day that customers were queuing to get in, so it seemed like a good option for a brunch.

Luckily we arrived at a quite time and were seated easily. It’s a lovely ambience, with artwork adorning the walls, a tasty looking cabinet, and some vegan menu options. Staff are very welcoming too.

drift 1

Coffee is offered with decaf and alternative milk options. My soy decaf cappuccino was a little on the strong/bitter side for my palate, but still a good cup.

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My partner chose the vegan burrito. This had beans, avocado, tomato and sauce. It was a crispy taco and maybe a softer one would have been better, but the filling was tasty.

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I chose scrambled egg on toast with mushrooms. This was absolutely delicious.

drift 4

Drift is a cool cafe and definitely worth a try.

drift 5

Last visit date – July 2020.

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Coffee shop review, Restaurant review, Vegan/Vegetarian

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Teddis Big Spoon, Margaret River

Teddis Big Spoon is a Korean cafe in Margaret River in he main shopping area on Bussell Highway. We chanced upon it when looking for a lunch venue and we were attracted by the lunch specials.

We chose the fish special – other options included vegetarian, chicken, and beef.

The dish came up bento box style (without the box), a dish of tofu with soy and spring onion, a dish of pickles and caramelised beef chunks, a lovely slaw salad, and the main crispy battered fish on rice with a nanban style mayo sauce.

teddi

The pickles and salad were great, the fish fresh and nicely flavoured. The beef wasn’t really for me because I don’t really eat meat, but the little bit that I tried was sweet and caramelised. The tofu was fairly bland. All in all it was a good value lunch and I enjoyed it. The restaurant was full of happy diners, and offers korean iced teas and mystery corn ice cream too. Well worth a try if you are in the area.

Last visit date – July 2020

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Restaurant review, Vegan/Vegetarian

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