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Archive for the ‘Vegan/Vegetarian’ Category

Naan bread

While chatting with my work colleagues who were drooling over the thought of a curry, I mentioned that I cook my naans on the barbecue. When you think about it, it’s an ideal substitute to a tandoor, you can get it very hot, close the lid and cook the naans for a few minutes each side – they puff up really well.
This is the standard naan recipe – if you want to make it more interesting you can mix fresh coriander, into the dough, or fold some cheese in, stuff it with potato, methi/fenugreek leaves or spicy mince (keema), or cook off some minced garlic and mix that through.

naan

Makes 6

Ingredients
yeast mix:
2 teaspoons dried yeast
2 teaspoons caster sugar
150ml lukewarm milk (use soy or rice milk for dairy free version)
Stir the above 3 ingredients together in a small a bowl and leave to froth and dissolve.

450g plain flour
1 teaspoon baking powder
half teaspoon salt (you can also use onion and garlic powder, but if you do this omit the salt)
150ml plain yoghurt (for dairy free version use coconut yoghurt OR approx 60mls coconut cream OR a tablespoon of lemon juice and 2 tablespoons dairy free spread, or omit the yoghurt completely)
1 egg (lightly beaten) OR egg replacer for vegan version OR omit
2 tablespoons oil (vegetable oil is ideal – don’t use a strongly flavoured oil)

Method
1. Sift the dry ingredients into a bowl – flour, baking powder, salt.
2. Add the wet ingredients – yeast mixture, egg, yoghurt, oil.
3. Mix together to form a ball of dough. Knead well.
4. Form into a ball, put a few drops of oil in a bowl and roll the dough in the oil, then wrap the bowl in cling film and leave in a warm place for an hour.
5. Knead the dough again and divide into 6 balls.
6. Roll the balls into naan shapes.
7. Cook on a very hot barbecue for a few minutes each side, or on the bars of a very hot oven. If you have a tandoor, of course, cook them in the tandoor. They should puff up nicely.

Grown Up Chocolate Bars

Making your own chocolate bars is so easy, and you can guarantee that your guests will love them.

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The recipe here is for adult chocolate bars with dark chocolate and salty peanuts – but if you really can’t bear to go without milk chocolate, you can make them with milk, just use less butter otherwise they will be really soft. You can vary the fillings to suit your taste, I like glace cherries in mine, but you can also use crystallised ginger, caramelised nuts, slices of Cherry Ripe, M&Ms etc.

Recipe:
250g dark chocolate (try to use at least 70% cocoa) in small pieces
5 tablespoons butter (or dairy free spread)
2 tablespoons honey
1 1/2 to 2 cups of salted peanuts (the salt is essential – it brings out the flavour of the chocolate)
1 small pack of glace cherries
270g Crunchie bars, Dark Violet Crumble, or honeycomb chopped into small pieces

1. In a double boiler (or a bowl over a saucepan of water), melt the chocolate, butter and honey together. Do this gently and if you are using a bowl over water, don’t let the bowl touch the water.
2. While this is happening line a standard loaf tin with baking parchment. If you don’t have a loaf tin, you can use any container – a tupperware tub will do.
3. Put the glace cherries in a sieve and pour boiling water over them to remove the sticky coating. After a few minutes, run cold water over them to cool them down and dry them off well.
4. In another bowl combine the peanuts and the honeycomb, then add the glace cherries.
5. Once the chocolate/butter/honey has melted, take it off the heat and add the
nut/honeycomb/cherry mix. Stir well with a spatula.
6. Transfer to your lined container and pack it down well with the spatula, then chill in the fridge for at least 4 hours.
7. When ready to serve, remove from the fridge and slice using a very sharp knife.

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The bars make a really nice after dinner treat to serve your guests with coffee.

Fried Kway Teow

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If you have leftover chicken or some veggies to use up, there’s nothing easier than char kway teow for a quick supper.
You can make this dish entirely with vegetables, it will work fine like that, however if you want to add some meatlike texture, feel free to add mock meat.
Firm tofu chopped into small bite size pieces also works well.

You will need some flat rice noodles (pad thai noodles) and some beansprouts – I tend to use the dry ones and allow 75g dry weight per person, but you can use the ready softened ones if you like.

1. Boil the kettle, and soak the dry noodles in a bowl in boiling hot water – they will take about 5 minutes to soften – test them regularly and drain them in a colander when they are done to your liking. Stir a little oil through them to keep them separate.
2. Peel and chop a clove of garlic, slice a small onion, and any other veggies that you may have handy – you can slice mushrooms, tomatoes, capsicum, chilli, carrot, broccoli, cabbage etc. most veggies will work as long as you slice them small enough to cook quickly.
3. If you have some leftover roast chicken, slice that too, you can also use prawns – I think that raw tiger prawns work best, each prawn chopped into 3 or 4 pieces. I have also added sliced chinese sausage (lap cheong) to mine, but you don’t have to if you can’t find any.
4. Heat some oil in a wok – use peanut or canola oil because they will not add flavour. Fry the onion and garlic for a few minutes, then add vegetables in order of hardness – harder veggies first (like carrot and capsicum), squishier veggies last (like tomato and beansprouts).
5. If you like it spicy, add a generous dollop of chilli paste (sambal oelek) while you are cooking the veggies.
6. Add the leftover chicken or prawns. Add two to three tablespoons of ketjap manis (thick sweet soya sauce), and a squeeze of lime. Now add the drained noodles and stir fry, coating the noodles in the sauce.
7. Garnish with some crispy onions and/or crushed peanuts. Nice.

The Little Pantry, Shenton Park

The Little Pantry Menu, Reviews, Photos, Location and Info - Zomato

In a delightful leafy location on the edge of Shenton Park sits The Little Pantry. There is seating inside and out through the back conservatory, and it’s a peaceful homely space – ideal for a leisurely brunch.
The menu contained lots of yummy options and I started with a lovely spring smoothie while I browsed the menu.

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My partner chose a soy decaf flat white, which he says was tasty, smooth and delicious.

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After much deliberation over fried cauliflower, coconut panacotta, truffle scrambled eggs and the like, I opted for the patatas bravas with aioli, tomato, and poached eggs. The potatoes were a delight – wonderfully crispy, the eggs nicely gooey, and the tomatoes fresh and summery. This was a great dish and one that I would have again in a heartbeat.

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My partner chose the kimchi dashi rice bowl – an artwork of kimchi with fried eggs, radish, lotus root, gochujang (hot pepper paste), sesame and herbs. The kimchi was the star of the dish with great companion flavours from the other ingredients, making for a stellar combination.

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As we left, we perused the cake cabinet, and it looked very appetising. We’re already planning a return visit to this little oasis in Shenton Park. Fabulous food and a relaxed setting – highly recommended.

Last Visit Date – November 2019

Click here to find out more

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Dhal makhani bowl:
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Petite Mort, Shenton Park

Petite Mort Menu, Reviews, Photos, Location and Info - Zomato

Petite Mort opened in 2011 on the site of the old favourite Star Anise in Onslow Road, Shenton Park. Run by New Zealander Todd Stuart, Petite Mort is renowned as one of Perth’s finest fine dining establishments.
I don’t know why it took me so long to visit, maybe it was the restriction of only having a degustation menu at the weekend, but as it was our anniversary we decided to celebrate in style and the degustation seemed perfect. As we are now both intolerant to too much dairy, I emailed ahead to ask about the dairy
content of the menu and Todd was most helpful in his reply giving me an approximate percentage of dairy in each course, he offered suitable alternatives, and gave me the heads up about which items we might want to go easy on.
When we arrived the restaurant was buzzing with conversation. It’s a classy establishment with interesting artwork mounted on rough brick walls. Unlimited still and sparkling water is included in the price of the degustation menu, and there’s an option where you can have wine matching. We chose to have glass of wine to start, but in future I will definitely try the wine matched menu – looking at neighbouring diners, the matched wines seemed generous and varied.
We chose a cremant wine to start, not too different from a champagne, a little less effervescent but still with the biscuity edge and dry fruit that champagnes carry – we really enjoyed it.

pm 1

Bread was lovingly prepared and tasty – we had a French baguette slice and sun dried tomato bread. The waitress exchanged our butter for olive oil and balsamic vinegar.

pm 2

The first course of the degustation soon arrived – a butternut pumpkin veloute poured over coconut, squid and nam jim. Wow what a start. Who knew that soup could be so special. Every element added value to the dish – the heat from the nam jim, the sweetness of the pumpkin, the soft coconut cream, the texture of the squid. It truly was a great dish, and the bread came in handy to soak up every last morsel of the veloute.

pm 3

Next came another triumph – Cured salmon, wasabi sorbet, wakame (seaweed) and ponzu, served with a rice cracker. Again every taste and texture added something and the wasabi sorbet was a standout item – not too hot but intense enough to know that it was wasabi. We now knew that this meal was going to be something special.

pm 4

The next dish was a palate cleanser – a pineapple sorbet with pineapple pieces, tapioca and a dash of Angostura bitters. There was nothing plain about this palate cleanser, it was exquisite – everything had been well thought out, and it was a lovely refresher.

pm 5

The first of the main courses was pork belly with pomelo, avocado and corn. The pork was presented as a slice of crispy roast pork belly – one of my favourites plus an amazing croquette of pork that had a wonderful intense and rich flavour. Corn was presented in 3 ways – as a mini cob, as char grilled kernels and as popcorn, and everything was set on a bed of avocado puree with a gorgeous blob of pomelo reduction.

pm 6

The next main course consisted of beef, potato pave, quail egg and onion jam. I asked for my quail egg to be left off (because I am very allergic to quail eggs), so the photo is of my partner’s dish. The beef came as a succulent round fillet and piece of rich slow cooked brisket. The potato pave was small, but packed a punch with its intense earthy flavour (potatoes are my favourite vegetable), and definitely brought a dreamy smile to my face. It was topped with a delicate lacy tuile and accompanied by bearnaise sauce. Wow yet another stunning dish.

pm 7

For the next main dish we had a choice of fish or duck and I chose the fish – barramundi with olive, witlof, beetroot an dill. The braised witlof was the most delicious form of witlof that I have ever tried, sitting atop the fresh sweet barramundi, with blobs of beetroot and dill, pieces of olive, and a wonderful radish pickle. A lovely symphony of flavours.

pm 8

My partner chose the duck with fig, buttermilk and pumpkin. This included a delicious confit and a juicy tender breast fillet on top of pumpkin and fig pieces and a pumpkin puree. He thoroughly enjoyed the dish.

pm 9

Next came a pre-dessert palate cleanser – a hazelnut sorbet with other seeds and nuts and some puffed rice. Simple and smooth, this was a good palate reset before the main dessert.

pm 10

The main dessert was Todd’s signature dish – death by chocolate – consisting of chocolate macaron, a white chocolate coated truffle, a dark chocolate truffle, a brownie, chocolate mousse, raspberry sorbet and aerated chocolate sitting atop chocolate soil and butterscotch sauce. This dessert was special and memorable and finished off a wonderful meal, or so we thought – there was still more to come….

pm 11

We didn’t choose to have tea or coffee, but the wait staff brought box of petit fours – a cookie, a madeleine and a macaron. More exquisite goodies that we polished off despite being very full.

pm 12

It’s not often that we eat a meal where every course is perfectly constructed for texture and flavour, but this meal was faultless from start to finish. The staff were knowledgeable and helpful, and the evening was well paced. I will definitely return for more of this outstanding food finery. Absolutely amazing.

We have revisited several times and found that Todd will happily adapt menus to include vegan and vegetarian options.

The last visit in March 2021 was absolutely outstanding – fantastic crab bisque with lobster and cured fish with wasabi sorbet just a few of the highlights. Consistency is a key feature of this excellent restaurant.

Last Visit Date – March 2021

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Mullaloo Beach Hotel, Mullaloo

We popped into Mullaloo for breakfast at the weekend. We hadn’t been to Mullaloo Beach Hotel for some years, and the last breakfast experience was not a good one, but we decided to give it another try.
As we arrived we were informed that breakfast was finishing in 20 minutes, so with some urgency we took our seats by the window and chose from the menu. The menu is great for diners with food allergies. There are lots of options as well as a whole separate vegan menu. There was a bit of a muddle with our coffee order, but when we eventually received the correct drinks, they were quite good.

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We chose the dairy free vegan pancakes from the vegan menu with caramelised banana. The pancakes were really good for vegan pancakes – light and fluffy, the coconut ice cream was delicious, and the caramelised banana gooey and sweet. I would have liked some more nut and coconut sprinkles, but on the whole it was a really good brunch.

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Mullaloo Beach Hotel has great views and not a massive amount of competition locally, but it is looking old and tired and in need of refurbishment. The toilets were a bit grim, which is never a good sign, but the food did taste nice and I was happy with the options. The staff were lovely – it’s a nice venue, but has the potential to be so much more than this.

Last Visit Date – February 2020

Click here to find out more

Mashawi, Currambine

Mashawi Currambine Menu, Reviews, Photos, Location and Info - Zomato

Mashawi in Currambine is the newest branch of the Middle-Eastern Mount Lawley favourite, and perched above Farmer Jack’s it has a sumptuous interior with both balcony and interior tables. Staff are friendly, and the menu is large and varied with kebabs, tagines, and a surprisingly good variety of vegetarian options.
We were given a basket of breads, crispbreads, olives and pickles while we read the menu, but we ate them before I could take a photo. I chose a glass of Castelli gewurztraminer to start and it had a complex fruity, rose, and orange bouquet, typical of the perfumed aroma that the grape variety yields.

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We decide to share the lamb and okra tagine on couscous – this was rich and delicious – perfectly cooked.

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We also chose chicken skewers with chips and salad – we could have had rice, but it was a chippie kind of day. There were two skewers, but again, we ate one beofre remembering to take a picture. The chicken was meltingly delicious, and well-marinated.

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I like Mashawi – it’s got something for everybody – great food, well presented, and friendly staff.

This is the review from another visit:

Mashawi continues to be a firm favourite for middle eastern fare in Currambine.
Vegetarian and vegan options are plentiful, although they have stopped providing pickles with the breads which is a shame. Hummus and baba ghanoush are great dip options, and vegan soups also appear on the menu.

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Hot tapas include a vegan moussaka and shakshouka, although we found the okra a little disappointing.

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There are several vegan tagines and our favourite is mujaddara, rice and lentils with caramelised onions and crispy cauliflower.

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Other tagine options include vegetable couscous, cauliflower and potato, sweet potato and zucchini, and black fez (tomatoes and eggplant with couscous).
Mashawi also provide non dairy smoothies. Lots of great options for plant based dining here.

Last Visit Date – August 2019

Click here to find out more

Pearfect Pantry, Herdsman

Pearfect Pantry Menu, Reviews, Photos, Location and Info - Zomato

Pearfect Pantry is a gem of a cafe near Herdsman Lake. It’s a bit hard to find, just off of Herdsman Parade. There is parking around the back by the lake and in some of the side streets off Herdsman Parade. Once you find it, it is a cave of vegan delights with numerous options for breakfast and great cakes. It’s quite quaint and casual – a place where the food is made with love.

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I chose coffee and a vegan lemon cake.

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On another occasion we chose the vegan Big Mack. This was really nice and came with hash browns and a great vegan sweet chilli/sour cream sauce. The bun was great, nice patty and tasty vegan cheese.

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We also chose the vegan nachos, made with jackfruit, lots of chilli, onions, avocado and pickles and tasty nacho chips. The pulled jackfruit was a little soft, but tasty and the vegan sour cream delicious.

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Here are some pictures of the food on offer.

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You have to get the cakes when they are freshly made. We tried some muffins and they were a little stale however the cup cakes were good.

Last Visit Date – March 2020

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Source Foods, Highgate

Source Foods Menu, Reviews, Photos, Location and Info - Zomato

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Source Foods is a cafe and deli that know what they are doing. Everything about the ambience, the menu, the coffee, displays a real love and knowledge of food. One of the most popular breakfast/brunch spots along Beaufort Street, it is located at the City end of Beaufort on the junction of Brisbane Street.

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Stylishly decorated, the cafe has a long list of juices and smoothies, the odd special, some beautiful looking cakes and bagels in the cold cabinet, and informative tasting notes on the house blend coffee and available single origins. The menu sources the best local produce and includes items such as breakfast burger, coconut and passion fruit pannacotta with stone fruits, feta and spring onion scrambled eggs, nasi goreng, vegan feast (chick pea & black bean falafel, smoked field mushrooms, charred asparagus, butternut hummus, smooth avocado, rocket, vegan feta & smashed hazelnuts), pan fried brussel sprouts with broad beans, cress, pesto, artichoke and confit tomato, and they seem to cater for all dietary needs while still keeping the food interesting
and appetising.
My partner said that his coffee was in the top three that he has tasted in the world. High praise indeed considering that the number one coffee is in Chicago (Ipsento, in case you are interested on N Western Avenue).

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I ordered a monkey business style protein smoothie with banana, almond milk, peanut butter and protein powder. They even double checked the type of protein powder that I wanted in case of allergies ! It tasted beautifully smooth, not powdery at all, and not sickly like some peanut butter smoothies can be. Yummy indeed.

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For breakfast my partner chose the pulled pork quesadilla with chipotle beans,
cheddar, rocket, chilli mayo and onion jam. It was a lunch special, but they very accommodatingly allowed it as a breakfast item. The last mouthful was as good as the first and everything about it was beautifully prepared and delicious.

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I chose the miso hot-smoked salmon, with roasted kipfler potato, chorizo, torched eggplant hummus, asparagus, herbs & soft fried egg. Again a wonderfully constructed dish where nothing on the plate was out of place. Also a nicely sized portion. The torched eggplant hummus was smoky and delicious, and the salmon was plentiful, good quality and very very tasty.

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It took all of our strength not to have something to takeaway from the cold cabinet afterwards – it all looked so appealing.

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It was a wonderful meal, and we were serenaded by 80’s music, which had us tapping our feet. Source is definitely a favourite with the local

Last Visit Date – December 2019

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Pictures from another visit:
Kimchi avocado on toast with poached egg:
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Vegan feast. Crispy cauli, yellow beetroot, amazing cherry tomatoes, zoodles and mushrooms:
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The Dainty Dowager, Mount Lawley

Dainty Dowager Menu, Reviews, Photos, Location and Info - Zomato

The Dainty Dowager is on the main Beaufort Street strip just past Clarence Street, and the first thing that you notice is the warm welcome. There are obviously many regulars here judging by the number of hugs and warm greetings that the head waitress dishes out. We were seated at a regular table (there are also high bar tables that you can perch at), and considering that it was only 6:30pm the place was buzzing, noisy and vibrant.

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The wait staff are incredibly good here, not overly attentive so that you feel stifled, but they notice straight away when you need a water top up or a fresh napkin. The menu is made up of small, medium and large dishes, and it is very much designed for sharing. The vibe is Asian fusion, and I found that most items on the menu were tempting – it was difficult to make a shortlist. We started off with a glass of Castelli Riesling first, a lovely drop – floral and citrus – a real champion of Great Southern Rieslings, and now one of our favourites.

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We chose three small dishes. The first to arrive was a sashimi grade fish with ginger plum dressing and burnt chilli aioli. The fish of the day was kingfish, and this dish brought to mind more of a South American style ceviche than a Japanese dish. The aioli was punchy but went really well with the fish and we found it a great and enjoyable plate of food.

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The next dish was a pair of napa cabbage spring rolls with celery leaf, carrot and peach and ginger sauce. This was nice but the spring roll lacked seasoning and really needed the sauce to bring out the flavours. It was beautifully crunchy though.

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Third to arrive were the coal charred pork spare ribs with a sweet sticky marinade and pickled daikon and carrot. Everything about this plate was tremendous, the pickles beautifully done, the ribs melt in the mouth succulent and falling off the bone. If you order just one thing, order these ribs.

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We ordered a medium plate of soft shell crab. This arrived with a som tum salad, and again was a triumphant dish. The crab wonderfully crispy and well seasoned, and the green papaya salad a combination of spicy and citrus, all served with a sweet chilli sauce. Yum.

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The last dish to arrive was a large one – chicken mussaman curry. This was different from a regular mussaman curry, there were no potatoes and the sauce was thinner than usual, but the chicken was beautifully flavoured – it had been cooked sous-vide and then flash fried to make the skin crispy. It had a wonderful gingery depth and was served with tomatoes and snake beans. We had to order the rice separately and were presented with a bowl that was plenty for two.

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At the end of the meal we were pleasantly full and very happy with our choices, keen to return and try the rest of the menu which contains several vegan and vegetarian options. The only downside was the ambient noise which made it difficult to converse without shouting at each other, but through sign language we enjoyed a wonderful meal.

Last Visit Date – July 2018

Click here to find out more

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