It Just Has To Be Delicious

Mon Taste of Japan Menu, Reviews, Photos, Location and Info - Zomato

Mon is a cosy Japanese cafe in Newcastle Street just off the main strip. It always seems busy and we decided to give Mon a try.

The first thing we noticed was that the staff were not particularly welcoming or attentive, probably because they were busy, rushing back and forth between the kitchen constantly. The menu looked good though and there were plenty of specials like chicken and prawn gyoza, mackerel don with ginger and soy flavoured rice, tuna karaage, triple chicken don. It all sounded really good and authentic.

We chose the gyoza to share, I chose the mackerel special and my partner chose the chicken katsu curry. We also opted for some miso soup. After waiting for quite a while, it became clear that all of the food would be arriving as it was cooked. Usually the wait staff ask if you want some of it as a first course, but this didn’t seem to be an option.

Our miso came first, mine was okay, a nice flavour but tasted a bit grainy and had a lot of residue at the bottom of the bowl.

20190127_192354.jpg

My partner then received his chicken katsu curry, which he quite enjoyed. He did say that it wasn’t amazing, but an okay katsu.

20190127_192352

There was a bit of a wait before my mackerel dish arrived and it came up with the gyoza.

20190127_192720

20190127_192738.jpg

The gyoza were nice and succulent with a good dipping sauce. The bowl was a bit small to dip them, but they were good gyoza and we enjoyed them.

The mackerel was little different. When it arrived the waitress said to be careful because the claypot was very hot. It was. It was searingly hot, and a bit unstable on the wooden base, so it kept shifting and despite my best efforts, I did keep burning my hands on the bowl almost every time I dipped the spoon in. The other aspect of the extremely hot dish was that it made the rice incredibly dry and a lot of the rice stuck to the pot. The mackerel was good and succulent, but not very ‘saucy’, so it really was a fairly dry dish, and with the constant awkwardness of trying not to burn my hands, it wasn’t easy to eat.

So will I try Mon again – probably not. It was authentic, but not outstanding food, the service was lacklustre, and my dish was the stuff that health and safety nightmares are made of. I dread to think what might have happened if it was served to a child or somebody with poor coordination. There’s a lot of competition in Leederville and if Mon continue with that level of service, they won’t last.

 

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

FortySevenKirwanStreet is unsurprisingly on Kirwan Street in Floreat, a nice leafy location in suburbia. I first came here quite a few years ago and was underwhelmed, but decided to give it another try based on recent really good reviews.

20190119_093236.jpg

The coffees were very good, nice, mellow and freshly roasted beans.

20190119_09283620190119_093112.jpg

For my brunch I chose the pulled duck benedict on a brioche bun. This was really good. I wasn’t really expecting a charcoal brioche, but it was quite nice, the eggs were cooked really nicely, and the accompanying cherry tomatoes had an amazing depth of flavour.

20190119_094253

My partner chose the beans with chorizo with poached eggs and garlic bread. They had a good depth of smokiness to them, and all of the elements worked well together.

20190119_094243

All in all this was a lovely brunch, and we very much enjoyed our return visit. Fortysevenkirwanstreet is one of the stars of Floreat.

20190119_093232

 

Trang's Vietnamese Cafe & Noodle House Menu, Reviews, Photos, Location and Info - Zomato

There’s a whole Vietnamese community shopping centre on Marangaroo Drive, dominated by Vietnamese cafes and my nail technician swears they are the best in Perth.

We visited Trang’s on a Friday night, and it was really busy with a constant stream of visitors waiting for a table.

Once seated, Vietnamese tea is complementary, which had a nice toasted coconut fragrance to it.

20190118_184843.jpgWe chose some spring rolls to share, nice succulent veggie rolls, thin and crispy too.

I chose the Bun Rieu – crab and pork special, a rich soup with fried tofu puffs, minced crab and pork balls, pork blood cubes and sliced pork. Full of nutritious veggies and herbs, it had a lovely depth of flavour. The broth has a tomato base, and we were given a mountain of cabbage, beansprouts, mint, and chilli to add to our taste. I tried the blood cubes, but I wasn’t overkeen – they are authentic, but also an acquired taste. The minced crab and pork balls were delicious and the noodles a nice bland backdrop to the flavours of the soup.

20190118_185836

20190118_185519

My partner chose the spicy pork and beef bun. It was well spiced but had quite a lot of fat included, which he put to one side. He did enjoy it and ate it hungrily.

20190118_185928

We also had some fresh lemon soda.

20190118_191114

It was a great authentic meal. Trang’s is cash only though, so make sure you have enough cash before you visit.

D's Authentic Japanese Menu, Reviews, Photos, Location and Info - Zomato

In the middle of Connolly shopping centre, not far from Connolly golf course, sits a wonderful oasis of Japanese food called D’s Authentic Japanese. It’s been on my radar to try D’s for a while, but I’ve been put off by the pricey menu, wondering if this food can really be as great as Perth stalwarts like Ha-Lu and Satsuki.

20190111_195439

We arrived for a 6:30pm table expecting the restaurant to be almost empty, but it wasn’t. A steady stream of diners arrived and were seated, as we sat and perused the menu to the jazzy sounds of the background music.

Not all of the menu is designed for sharing, so we asked for some advice from the friendly waiters and decided to go for pickles, dengaku and sashimi to start, followed by beef tataki and assorted tempura for mains.

We opened proceedings with a cheeky, delicious, (and reasonably priced) glass of prosecco.

20190111_183216

The pickles were crunchy and delicious consisting of daikon, celery, cauliflower, cucumber, carrot, and another unidentified vegetable which I suspected to be turnip or sweet potato.

20190111_184948

Sashimi consisted of 10 pieces, a mixture of John Dory, Ruby snapper, yellowfin tuna, Tasmanian salmon, and kingfish. Every morsel was fresh and tasty with a generous serving of good quality wasabi provided on the platter. For me, the ruby snapper was the star.

20190111_184804

The Garden Dengaku – twice cooked eggplant with miso flakes and microherbs was absolutely divine. I would have been perfectly happy with a main course version of this and nothing else! The eggplant was the perfect texture and full of flavour and struck all of those umami notes that I like about Japanese food.

20190111_184807

The tempura was a great assortment – prawns, potato, different types of mushroom, green beans etc. Great tempura batter and a lovely dipping sauce and a green tea spice powder.

20190111_192044

The beef tataki with ponzu and spring onion was equally delicious. Delicate slices of good quality beef beautifully presented. The chef came out to make sure that we were enjoying everything – he seemed very happy that we polished off the whole meal.

20190111_192018

We also had some miso and rice. The miso was great – warming, delicious and umami.

20190111_192120

So what’s the verdict on D’s Authentic Japanese? The quality of food and ingredients is clear, everything was made with care, well presented and very very tasty. The location is a bit unusual, and the prices are undeniably expensive. If I spent the same at one of my other favourite Japanese restaurants, I would definitely have received more food, however the quality at D’s is outstanding, and the restaurant is a hit with the locals. I’ll go back for more, but keep this one up my sleeve as a ‘special occasion’ restaurant.

20190111_195442

Click here to find out more

 

I like to make pasta sauces in advance – they are a great way of using up leftover vegetables, and can be really economic to make if you have a supermarket that offers misshapen or odd veggies at a lower price e.g. The Odd Bunch. If you have children, they won’t notice how many veggies are in the sauce because it will taste so good and also be very nutritious. My sauces tend to be red or green and both go really well with pasta. The red sauce is tomato based and great for meatballs (or Bolognese if you add mince to it), but it is equally nice on its own. The green sauce goes really nicely with fish and pasta, I tend to add some cooked salmon or crab to the green sauce and serve it with a nice penne or fusilli pasta.

 

20190106_171108.jpgFOR THE RED SAUCE

2 stalks of celery chopped (leftover celery freezes really well, chop it up and place portions into zip seal bags)

1 onion chopped

2 cloves of garlic chopped

1 fresh red chilli chopped (or a teaspoon of chilli paste)

1 jar of passata

2 teaspoons of vegetable stock powder

Mixed herbs (dried, fresh or in a tube) – use whichever herbs you like, I used a large teaspoon of mixed dried herbs

Salt and pepper to season

Optional: tomato paste, sun dried tomatoes, capers, olives, roasted capsicum in a jar – this is great for using up all of those half used jars in the fridge.

Any veggies, for the sauce in the picture I used: 1 zucchini, 1 sweet potato, 3 large mushrooms, and half a red capsicum. You can also use eggplant, squash, carrots, cauliflower, swede, fresh tomatoes – anything that you have lying around will work. Chop all of the veggies into small pieces and keep the hard veg separate from the softer veg as it will take longer to cook.

METHOD

Using approx 2-3 tablespoons of oil (olive or vegetable), fry the onion, celery, chilli and garlic for a minute.

Add the hard vegetables e.g. carrot, swede, sweet potato, zucchini, squash.

After approx 5 minutes, add the soft vegetables and the passata. Add the herbs, vegetable stock powder and seasonings and continue to cook until all of the vegetables are soft and a little mushy.

Using a stick blender or food processor, whizz up the vegetables into a smooth sauce. When dividing portions for the freezer, 500ml of sauce is a good portion size for two people. Taste and adjust the seasoning to suit your taste.

FOR THE GREEN SAUCE

2 stalks of celery chopped (leftover celery freezes really well, chop it up and place portions into zip seal bags)

1 onion chopped

2 cloves of garlic chopped

2 teaspoons of vegetable stock powder

3 tablespoons of yoghurt, coconut cream, cashew cream, sour cream, ricotta or coconut yoghurt

Mixed herbs (dried, fresh or in a tube) – use whichever herbs you like, I used a large teaspoon of mixed dried herbs

Salt and pepper to season

Any green veggies, for the sauce in the picture I used: 1 zucchini, 1 head of broccoli, 1 large mushroom (okay it’s not green but I wanted to use it up), and a bunch of broccolini. You can also use kale, spinach, swede, green capsicum, yellow capsicum, cauliflower, green cabbage – again, anything that you have lying around that is predominantly green or yellow will work. Chop all of the veggies into small pieces and keep the hard veg separate from the softer veg as it will take longer to cook. You can also use any edible stems and leaves, just chop the stems a bit smaller e.g. broccoli stems.

METHOD

Using approx 2-3 tablespoons of oil (olive or vegetable), fry the onion, celery, chilli and garlic for a minute.

Add the hard vegetables e.g. zucchini, swede, broccoli.

After approx 5 minutes, add the soft vegetables. Add the herbs, vegetable stock powder and seasonings and continue to cook until all of the vegetables are soft and a little mushy.

Add the yoghurt, cream or ricotta. You may also need to add some water if the consistency is too thick.

Using a stick blender or food processor, whizz up the vegetables into a smooth sauce. When dividing portions for the freezer, 500ml of sauce is a good portion size for two people. Taste and adjust the seasoning to suit your taste.

If you wish to cook crab pasta for example, heat the sauce, prepare the pasta in a separate pot. When the pasta is almost cooked add approx 100g of cooked crab per person to the sauce, heat through for a few minutes, then drain the pasta and combine the sauce with the pasta.

20190106_160138

Home made meatballs are so versatile and freezable, and once made ahead they are perfect for a quick midweek dinner with some pasta sauce and pasta, and the best thing is that if you make them yourself, you know exactly what goes into them. If you need gluten free or dairy free meatballs, beware of buying them in a supermarket because some manufacturers add milk, flour, and gluten containing breadcrumbs.

20190106_152951

Here’s the recipe that we use, and this quantity makes approximately 40 meatballs. We portion them up for the freezer by wrapping 8 in cling film and then placing them in a zip seal bag. We get 4 dinners out of approx 1 kg of meat, so that’s 125g of meat per person per meal which equates to 4 golf ball sized meatballs per person. If that’s too much or not enough for you, feel free to divide it up into larger portions or smaller portions to suit your family. If you want to be super swish you can weigh the finished mixture (makes sure you note the weight of the empty bowl first), then you can weigh each meatball to make sure they are even.

INGREDIENTS

1kg of minced meat (we vary ours but tend to mix two meats e.g. 500g of 5 star beef and 500g 3 star pork – this ensures that there is enough fat in them, but feel free to make them ‘leaner’ if you need, or use other minces such as turkey, chicken, veal, lamb etc.)

1 large onion, grated or whizzed up in a food processor (if you fry up the mashed onion first, this will release some of the water and make for a more manageable mixture, but you don’t have to).

2 slices of bread whizzed up into breadcrumbs (we prefer wholemeal, you can also use gluten free bread)

1 egg, beaten

2 teaspoons of your favourite mustard – Dijon is a good choice

2 teaspoons of vegetable stock powder

Some herbs – dried mixed, minced in a tube, or fresh chopped such as parsley, basil etc.

Salt and pepper – approx half a teaspoon of each

Optional extras – if you want a spicier meatball you can add chilli, paprika, cumin, coriander, turmeric.  If you can eat dairy, you can also add grated parmesan to the mixture. You can also add a dash of nutmeg or some tomato paste if you like a tomatoey flavour.

METHOD

Mix everything together in a large bowl until all of the ingredients are nicely combined then shape into golf ball size balls.

COOKING

When you are ready to cook them, brown them in a little oil first in a frying pan, then add the sauce of your choice. Start your pasta cooking in a separate pot, and by the time the pasta is cooked (approx 12 minutes), the meatballs should be cooked through. Cut one in half to make sure. Obviously larger meatballs will take longer. Garnish with parmesan and black pepper (you can also buy good vegan parmesan if you prefer dairy-free).

 

Bunn Mee Menu, Reviews, Photos, Location and Info - Zomato

Bunn Mee is a little cafe on the main Leederville Oxford Street strip selling Vietnamese street food. Run by Masterchef’s Jenny and her family, it is busy, bustling and friendly, with Jenny working hard to ensure that everybody has what they need.

20190105_195352

The main item is bahn mi, the Vietnamese-French fusion baguette rolls with choices of pate, chicken, pork and vegetarian fillings. The cafe also serves Vietnamese favourites such as bun, pho, broken rice, shaking beef, noodle salads and Vietnamese pancake.

We started off with a serve of spring rolls to share, and they were the most perfect spring rolls that I have ever tasted, beautifully crisp with a nice meaty pork filling and sublime dipping sauce. A very nice introduction to the meal.

20190105_191959

Juices and drinks are freshly made, my partner chose a fresh pressed orange juice and I chose a young coconut juice. Both were full of flavour.

For main course, my partner chose a bun broth with pork and beef, which was wonderful and very very flavoursome. Accompanied with condiments like beansprouts, lemon, mint, and chilli, he finished every last drop. Jenny’s dad explained the mashed chilli condiment – it’s a special dried chilli mashed with oil, and a particular accompaniment to the bun.

20190105_192953

20190105_192949

Intrigued by the pancake, I chose it to see how it compared with my homemade Saigon pancakes, and realised that I’ve been doing it wrong. The waiter explained that I need to tear off pieces of the pancake, lay them on a lettuce leaf, add some pickles and mint, and roll them up, dip them in sauce and eat. The lettuce leaves were some kind of wasabi derivative with a lovely mild wasabi flavour that really added to the dish. The turmeric pancake was full to bursting with beansprouts, prawn and pork and it was a nice size too. Absolutely yum.

20190105_192600

Artwork and decor around the cafe is the work of Jenny’s dad – Minh Nguyen.

20190105_191118

Bunn Mee is definitely the best Vietnamese food for miles, well worth the visit.

Click here to find out more.

La Vida Urbana Menu, Reviews, Photos, Location and Info - Zomato

 

Urbana is a sister restaurant to El Publico in Mount Lawley, and is situated in Carr Place Leederville, quite close to Sayers and Duende. The food is authentic Mexican, and if you love Tequila, Mescal and Agave spirits, this is definitely the place for you.

20190104_180143

We started off with a Hibiscus soda and a glass of Riesling.  Both nice drinks while we perused the menu.

Most of the starters are tacos of differing types, but they also serve nachos, black bean dip and chicharron (puffed pork crackling). We opted for a few tacos – the carnitas taco with salsa roja, pineapple and chicharron, and the battered fish taco with cucumber, avocado, and charred lemon. They arrived with two tortillas, but both tortillas were underneath a heap of filling. It would have been easier to share if each tortilla had filling on top, but we worked it out and divided them up.

 

20190104_182354.jpg

We also received some chilli jam and hot green sauce.

20190104_182940.jpg

Both tacos were really tasty, but the hot green sauce (which was very hot) and the chilli jam were the stars – wow such lovely beautifully put together condiments.

We also chose street corn which was amazing. If you are wondering how good corn can be, well this is the dish to prove that it can be incredibly good. Perfectly cooked and charred corn with queso fresco on top. Absolutely yum. (Unfortunately dairy doesn’t agree with me and I did suffer a bit the next day due to the queso fresco, and if they could prepare this dish with vegan cheese, I would be in heaven).

20190104_183801

Next came the kingfish crudo. with orange, habanero, mezcal, hibiscus and tostadas. The waiter helpfully showed us how to dip the crispy tostadas (crispy tacos) into the sauce to wet them before loading up with the fish. This dish was sublime and I loved every mouthful. My only bugbear is that they gave us just 3 tostadas. We could have had two each really, and a bit of care from the waitstaff and kitchen would have made this much easier to share. I didn’t touch the sliced habaneros – I’ve had those sneaky little chillies before and unless your chilli game is really strong, they will leave you with a long lasting mouth tingle.

20190104_184040

20190104_184044.jpg

Our last dish was the chicken mole as recommended by the waitress. Beautifully tender and moist chicken breast (I think it had been cooked sous-vide and then pan fried), with a mole sauce, red arroz and tortillas. The mole sauce was bittersweet and a good contrast to the rest of the ingredients.

20190104_184351

This was a very good meal. I wish there were more cheeseless dishes on the menu, or options to removed the dairy so that I could have tried a wider ranger of dishes. A few of the dishes are vegan, but they only form a minority of the menu, so this is more of a restaurant for meat eaters. I would happily return for another feast – lovely yummy Mexican food.

Click here to find out more

20190104_185529.jpg

20190104_180145

New Asian Delight Menu, Reviews, Photos, Location and Info - Zomato

 

In Mandurah there are so many nice looking cafes and it can be difficult to choose. We found ourselves on Dolphin Quay, hungry for some lunch, and looking for a quick nutritious meal.

New Asian Delights seemed a good option with plenty of Asian noodle and rice favourites – a pan-asian mix of Chinese, Malay, Indonesian, and Singaporean.

I was drawn to the Chicken Mee Goreng, which was a delicious spicy mix of egg noodles, vegetables and tender chicken. The whole plate was really delicious.

20190103_130836

My partner chose the Singaporean chicken curry with rice. Again this was delicious, nicely spicy, and he ate it all with a big smile on his face.

20190103_131003

If you are in Mandurah and fancy some Asian food, New Asian Delights is well worth seeking out.

Swan Valley Cafe Menu, Reviews, Photos, Location and Info - Zomato

The Swan Valley cafe sits on Great Northern Highway in the heart of the Swan Valley and serves vegetarian food. It’s a cosy, homely place with a varied menu. They offer lots of teas as well as an iced tea special.

My partner chose a decaf flat white which was quite a nice blend.

20190102_140545

The waitress was very helpful, but did indicate that several things on the menu had run out or were close to running out which was a little disappointing. I chose the nasi goreng with tempeh. This was quite tasty but did need a little extra seasoning, and I could have chosen an egg to add to the dish.

20190102_141104.jpg

My partner chose the veggie burger which he very much enjoyed – a chick pea and quinoa pattie with spinach, tomato, cucumber, caramelised onion, pickled beetroot, chutney and Asian slaw. He did eat it with a knife and fork because it was difficult to pick up in the usual way with a burger.

20190102_141101

It was quite an enjoyable lunch, a little expensive, but in my experience that’s fairly typical for vegetarian and gluten free food. I think that the tables could have been a little cleaner (ours was quite sticky), but the staff were really nice and the food was tasty.

 

 

Tag Cloud