Showing posts with label Perth. Show all posts
Showing posts with label Perth. Show all posts

Monday, April 20, 2015

Dining With the Skamp - Public House Argentinian Lamb Feast - Eat Drink Perth

Dining With the Skamp - Public House Argentinian Lamb Feast - Eat Drink Perth
Dining With the Skamp - Public House Argentinian Lamb Feast - Eat Drink Perth
Dining With the Skamp - Public House Argentinian Lamb Feast - Eat Drink Perth

My brother has been trying to convince me to go to Public House for ages. He works around the corner from it, so hits it frequently for lunch and after work drinks. Based on his recommendation, I added it swiftly to the “To-Visit” list (which is ever-growing), but not working in the city means I don’t go into the city that frequently. I tend to be more of a fringe dweller, hitting Mt. Lawley or Northbridge, rather than Perth proper. When the South American Lamb Feast came up as part of EatDrinkPerth, it was too good of an opportunity to pass up!

Talking to the chef (and backed up by my brother), most of the dishes that we ate on this event were similar, if not the same as what is regularly served on the menu at Public House. This was their first event like this (although the plan is to make it more regular), so they decided to make it easier on themselves by keeping with the basic foods they already serve. All paired with Spanish and South American wines.

We started with Cava and Ceviche. The fish lovely and fresh and delightfully limey. It was served drier than a lot of ceviches are, which made it the perfect canapĂ© presentation. Cava is my go-to bubbly, I find it much easier to drink and full-bodied than a lot of sparklings – not to mention a cheaper option compared to Champagnes! The fruit/sweet/dryness is balanced and refreshing.

We were then seated, long-table style and presented with the first wine and some guacamole and house-made corn chips. Both were fabulous. My brother enjoys this guac, despite really not liking avocado. But it’s perfectly seasoned and also with a nice limey/chilli kick which flavoured it enough for him. The chips were some of the best I’ve had. The perfect crunch, with a slight oiliness to them from the frying. Not enough to grease your fingers, just enough to flavour the tortilla.
 
Dining With the Skamp - Public House Argentinian Lamb Feast - Eat Drink Perth
Dining With the Skamp - Public House Argentinian Lamb Feast - Eat Drink Perth
Dining With the Skamp - Public House Argentinian Lamb Feast - Eat Drink Perth

All dishes were presented family-style – with share platters placed down for folks to dig in. A bit difficult when sharing with strangers, as you have to politely negotiate your “share” – but sharing food is the best way to start friendships, so it isn’t long before you are chatting with the folks around you. Entrees were Smoked Lamb Sausage with Burnt Lime, Brazilian Espresso and Treacle Lamb Ribs and Lamb, Mushroom and Truffle Empanada. I think the stand-out dish here was the Lamb Ribs, partly because of presentation – a paint brush for adding extra sauce! But also because the rich sauce was so moreish. The coffee and treacle was a perfect match, with the treacle providing a mildly sweet counterpoint to the bitter richness of the coffee. It was sticky and dark, rather than sweet like a lot of BBQ style rib sauces. Definitely different! The Sausage was flavoursome and not overwhelmingly oily, which puts me off of a lot of sausages. The burnt lime cutting through the smoked meat perfectly. The lamb and mushroom empanada simple, but well-balanced. The filling rich, the pastry flaky and buttery.

The timing of the main meats and side dishes was a little off. The Spit Roast Lamb Shoulder came out and we divvied it up. When that was gone, the Chimmi Lamb Back Strap with Beetroot and Goat’s Curd came out, as well as all 3 sides together (Baby Cos, Crispy Onion, Horse Radish,, Tomato, Palm Heart and Smoked Mozarella, Local Greens, Pisco Raisins, Brazil nut). By this point we were stuffed to the brim…and then the Charred Lamb Rack & Onion Textures came out. At the end of the whole meal, we were asked for feedback, again mentioning this was the first time they were trying something like this, and I mentioned this, so hopefully it was just them finding their function feet. The food was again, all delicious. The meats were perfectly cooked. Flavoursome and rich the way good lamb should be. Simply, but well seasoned to allow the meat to shine, but also using South American flavours. Smoke was present in all the flavours, and the smoked mozzarella, tomato and palm heart salad stood out to me as the best side. The sweet, rich and fresh elements were all present and played well together. As my husband pointed out to me, this smoked mozzarella also went well with the Chimmi Lamb Back Strap – more so than the softer flavoured Goat’s Curd it came with, and it ramped up the earthiness of the beets as well. Three reds were presented during this extended course, two of them Malbecs of entirely different styles. Both with the trademark body of a Malbec that paired brilliantly with the South American BBQ flavours. Sadly, I was so distracted by the eating that I forgot to take photos. But it was also beautifully presented.
 
Dining With the Skamp - Public House Argentinian Lamb Feast - Eat Drink Perth

We were thankfully given a mini-break to finish our reds and rest a little before the dessert wine and desserts were brought out. There is always room for dessert – but the rest of the servings were incredibly generous, and tasty enough for you to not want to be stingy on your serves. The dessert wine was a hugely floral Moscatel, that paired particularly well with the lime and lemon curd dark chocolate tart. The citrus and flowers was delicious. This was my favourite dessert. The dulce de leche parfait was also spot on, sweet and creamy. The brownie was fairly dry and definitely needed the apricot compote that it came with.
 
All in all, it was a very good meal. The staff were lovely and attentive, and despite finding their footing a little, it was an ultimately well executed long table dinner. We enjoyed it so much, we stayed on for a coffee to finish off the night. It’s a shame that this end of the city is so quiet on Saturday nights, as at the end of the meal, we were the only ones left in the restaurant

Monday, March 23, 2015

Dairy Free Delight - Hazelnut Milk Gelato with Roasted Figs and Ginger



Hazelnut Milk Gelato with Roasted Figs and Ginger

Fig season is so frustratingly short, and my supply that was plentiful last year was decidedly less so this year. They’re one of those fruits that I absolutely love – but there’s no way I’d pay $2 each for them. So unless I scam some from a friend with a tree, I go without. Begrudgingly. This year I only really got to make 2 fig dishes – the Brie Cheesecake (Briesecake?!?) and this one. Fig and ginger is a great pairing. Sweet, sticky figs paired with the hot bite of crystalised ginger is a match made in taste bud heaven. As a fancy appetiser, a fig half with a dollop of goat’s cheese, a few slices of crystalised ginger and a little prosciutto is so amazing. Or the same ingredients as a salad with some peppery rocket and maybe some toasted hazelnuts? Fabulous!

I decided to make this as an ice cream because of a competition. It was to win a kick-arse blender, because my one is a little sad and I really want a commercial grade one, without you know, paying for one. You had to answer what dish you would first make with your blender. And my answer was macadamia milk ice cream with fig and ginger. I’m not sure where the idea came from, other than the fact that you need a blender to make nut milks. And to make it more interesting, I turned it into ice cream. And to make it more exciting, I added fig and ginger. I didn’t win the blender, but I did win because I dreamed up an awesome ice cream. I swapped to hazelnuts because macadamias were more expensive at the time, and I’m quite a big fan of hazelnuts. Use the leftover hazelnut pulp to make protein balls, or dry out and use as a meal in baking.
Hazelnut Milk Gelato with Roasted Figs and Ginger
Hazelnut Milk Gelato with Roasted Figs and Ginger
Hazelnut Milk Gelato with Roasted Figs and Ginger 

Hazelnut Milk Gelato with Roasted Figs and Ginger
Hazelnut Milk Gelato with Roasted Figs and Ginger

Hazelnut Milk Gelato with Roasted Figs and Ginger

(makes about 1L)
1 cup raw hazelnuts
4 cups water (1L)
6 egg yolks
200g caster sugar
8 small figs, halved
Honey
50g crystallised ginger, roughly chopped

Soak the hazelnuts for 4 hours (or overnight) in the water. Blend well, then strain through cheesecloth or a clean chux to separate the ‘milk’ from the pulp.

Bring the hazelnut milk to a simmer over medium heat in a saucepan (do not boil, or it will separate). In a separate bowl, whisk the egg yolks and sugar together until pale and thickened, at least 2 minutes. Pour the hazelnut milk into the egg mix in a thin stream, whisking as you go. When completely combined, pour back into the saucepan and cook, stirring for around 5 minutes, or until it thickens and coats the back of the spoon. Strain into a clean bowl, cover with plastic wrap and refrigerate until completely cold.

Brush each fig half with a little honey on the cut side and pop on a tray in a 160C oven, roasting until softened and caramelly. Remove and allow to completely cool.

Churn according to your ice cream maker's instructions, then freeze in an airtight container for a further 2-4 hours to firm up
Hazelnut Milk Gelato with Roasted Figs and Ginger
Hazelnut Milk Gelato with Roasted Figs and Ginger
Hazelnut Milk Gelato with Roasted Figs and Ginger
Hazelnut Milk Gelato with Roasted Figs and Ginger

Hazelnut Milk Gelato with Roasted Figs and Ginger

Sunday, March 1, 2015

Secret Cake Club - Brie Cheesecake

Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs
Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs

My first foray into cooking was through baking. I used to help mum bake biscuits and cakes all the time when I was little, then when I was old enough, I was off and running doing it by myself. I'd generally work my way through a well-used copy of the Australian Women's Weekly Big Book of Beautiful Biscuits. It remains one of my favourite baking books with simple, no-fail versions of a lot of classic cookies. I have yet to meet a better ANZAC biscuit recipe! As I got older and other things got in the way of baking as a hobby, my cookies skills were stretched in a more 'practical' way and meals have become my focus. But I still love baking, I just don't do it as often. And as such, I haven't experimented as much. I'm more a special occasions baker. Realistically, I'm more of a baked-goods eater, than a baker!

After hearing about the Secret Cake Club, I knew it was something I wanted to get involved in. It was the perfect excuse to get my bake on, and dust off some skills. The theme for the one I scored a place in was French. Now, everything I know about French baking is that it's notoriously 'finicky'...and that it's delicious. People get extremely passionate about their patisseries and I wanted to make something worthy of the theme, and the event. I didn't have time to learn the secrets of a perfect macaron foot. And I didn't want to splurge and buy myself Madeleine or financier trays. And the only French things I've had experience with - souffles and French Toast - are best served immediately (although someone brought a French Toast that was fantastic!)

So, me being me, I thought I'd go a little bit out of the box and bake something "French", rather than a traditional French baked good that I probably wouldn't do justice. So, what's French? For me, that's cheese and wine. Specifically, soft cheeses like Brie and Camembert. And red wine, like a Cab Sauv, or a Burgundy. The idea for a French Cheese French Cheesecake was borne. It just needed a little fleshing out.

One of my other left-field ideas was to use French Lentils as my "Frenchness". I toasted (on a tray in an 165C oven for around 10 minutes) and ground some lentils into flour to experiment with and found they gave a lovely nutty flavour, but made for the crumbliest of biscuits. A little bit of reading informs me that pulse flours need to be used in combination with other flours because of the lack of gluten, and some arrowroot powder will help it 'stick' and bind together. Voila! Perfect. I changed a simple Sables Breton into an even more French Biscuit by adding French Lentils. The cheesecake was bake on top, and the crowning glory comes from Cabernet Sauvignon Caramel Figs. Traditional French? No. Skamp's French? Totally!

Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs
Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs
Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs
Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs

French Lentil Sable Breton

makes a 23cm cheesecake -serves 10-12
(adapted from Gourmet Traveller)
240g butter, softened
6 egg yolks
260g caster sugar
1/2 tsp ginger powder
105g french lentil flour
10g arrowroot powder
115g plain flour
2 tsp baking powder

Preheat oven to 165C. Line the bottom of a 23cm springform cake tin with baking powder and lightly grease the tin. 

In a small bowl with a handbeater,beat the butter until very fluffy and pale. This will take around 3 minutes. In a standmixer, whisk the egg yolks until creamy, slowly adding the caster sugar until it's all combined. Beat until this is also very light and fluffy. Add the butter in 3 batches, beating until smooth. Then beat in the ginger.

Turn the beater off, then sift the flours and baking powder over the top, then fold until just combined. Spoon the batter into the tin and smooth down the top. Baked until golden and puffed, around 25 minutes. Set aside to cool completely in the tin.

Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs
Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs

Brie Cheesecake

350g cream cheese, at room temperature
350g Brie cheese, at room temperature, rind removed.
4 eggs
1/2 cup cream
1/3 cup sugar

Preheat oven to 165C

In a medium bowl with a handbeater, beat the brie until light and fluffy. This will alter in time, depending on the softness of the brie you bought, but it could take a few minutes.

In a standmixer, beat the cream cheese with the sugar until smooth and fluffy. Beat in the brie, then the eggs and cream. Make sure it's well-combined, but don't over beat because the cheese can separate.

Pour the cheesemix over the sable breton base and tap the container on your counter a few times to remove air bubbles.

Fill a roasting tray with boiling water and place it on the bottom rack of the oven. Pop the cheesecake on the middle rack. Bake for 30-40 minutes or until set with a tiny amount of jiggle in the centre.

Set aside to cool to room temperature

Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs


Cabernet Sauvignon Caramel Figs

150g sugar
1/4 cup water
2 tbsp Cabernet Sauvignon red wine
1 tsp water
6 figs, sliced into quarters

In a small saucepan, heat the sugar and 1/4 cup of water over medium heat. Stir until the sugar dissolves, then leave it to boil and become a lovely caramel colour. Stir via shaking the handle here and there to keep the liquid moving. And brush any sugar crystals that form down with a wet pastry brush.

When caramel coloured, very carefully add the red wine and extra teaspoon of water. It will fizz and spit at you. Stir through and mix until smooth. Using two forks, drop the fig slices in the caramel, then place on the cake. Drizzle the remaining caramel over the top. You can briefly reheat the caramel over a low heat if it starts getting too solid.

Serve!

Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs
Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs
Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs
Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs
Secret Cake Club - Brie Cheesecake with Red Wine Caramel Figs


Monday, September 1, 2014

Shopping with Skamp



Shopping with Skamp - Perth Food Shopping
I am currently helping out in the creation of a community-based cookbook as part of the Beaufort Street Festival. This is the third year of this fantastic little book that pairs community recipes with recipes from restaurants and businesses in the Beaufort Street area. It’s still early stages still, but it’s already been a fun and eye-opening experience into the world of cookbook creation. One of my duties so far has been helping with recipe testing – checking to see if recipes submitted are well written, easy to follow and delicious. I’ve also submitted a few of my recipes for consideration *fingers crossed one makes it into the book!!* and received a little bit of feedback from a few recipes. The thing that struck me most about my feedback is something I guess I already knew, but it was good to be told. Some of the ingredients I use aren’t that easy to get for some people in Perth. After seeing my feedback, I considered the recipes that I tested – and similarly those recipes for me would’ve been difficult to complete just a few years ago. Things like chipotles, masa flour, pomegranate molasses were all things I have in my cupboard but a lot of folks might not have heard of.

Another complaint was that some of those ingredients, because they are specialist can also be a bit pricey. One recipe called for 2 tbsp of hazelnut meal. I didn’t give using a small amount of hazelnut meal a second thought, because I always have hazelnuts I can process into meal and I use in a bunch of recipes. But for someone who doesn’t, it costs a lot of money to either buy a whole bag of hazelnut meal or even hazelnuts to process for one recipe.

With all of this in mind, I thought I would create a post of places that I shop at in Perth. And if you do buy something for one of my recipes and have a bunch of a foreign ingredient leftover and want suggestions of what else to do with it – please, email me!




Shopping with Skamp - Perth Food Shopping

Cannington Fresh - The Nanna Shop
The nanna shop is a grocery store around the corner from my house, to read this post to find out why it’s called The Nanna Shop. They stock a great range of fruit and veg, as well as continental goods like meats, cheeses, pickles. They have bulk bags of nuts for reasonable prices as well as some being able to be bought by weight. They have kilo bags of some more unusual flours, such as rice flour, chickpea flour, polenta as well as a decent selection of dried beans. They have a fairly good Asian section, and lots of other random vinegars and sauces. And I buy tonnes and tonnes of tinned beans here! Being so close to my house, this is usually my first port of call for unusual ingredients.

Shopping with Skamp - Perth Food Shopping

Kakulas – Freo and Northbridge
These are probably my favourite shops in all of Perth for food. Sacks full of almost every type of flour, pulses and grain imaginable, for sale by the kilo. This is awesome for trying a new ingredient without buying more than you need. A large range of spices, continental jarred goods, teas, coffee, dried fruits, nuts and cheeses. The smell of these stores alone is worth the visit. I favour the Fremantle one, but only because I love ambling around Freo.
Shopping with Skamp - Perth Food Shopping

The Re Store – Leederville.
Cheese and smallgoods reign supreme here. Famous for their lunch rolls, for that very reason. Awesome ‘obscure’ alcohol section, including a bunch of fun bitters. Good range of pasta and Italian goods. Decent range of the more unusual spices and condiments.
Shopping with Skamp - Perth Food Shopping

Fresh Provisions – Mt Lawley
Excellent range of dried spices, good range of pre-packaged more unusual grains and flours (large GF range). Good range of different sauces from a variety of cuisines. Good range of cheeses and cold meats. Gourmet and artisanal ice cream.
Shopping with Skamp - Perth Food Shopping

Second Ave IGA – Mt. Lawley
First place in Perth I found chipotles in adobo sauce. For that reason alone, it holds a special place in my heart. Large range of imported goods, cheeses, cold meats. Good range of ‘different’ chocolates and treats. Gourmet and artisanal ice cream. This is usually my first port of call for unusual ingredients when I’m shopping in my lunch break, as it also has a better range of ‘normal’ stuff than Fresh Provisions, who deal more solidly in gourmet. So I can get it all at once.
Shopping with Skamp - Perth Food Shopping

Markets on Manning – Opposite Curtin University, Belmont
This is my most-frequented Farmers’ Markets. Good range of fruit and veg and often have a stall called “Spice West”, which is where I’ve gotten most of my more unusual spices from, such as smoked chilli powders (chipotle and ancho) as well as annatto seeds, which has allowed me to finally make the most authentic Peurco Pibil!

This is obviously by no means an exhaustive list of specialty shops in Perth – they are just the ones I frequent the most. Have you got any other shops in Perth that you think I should check out? Email me!