UPDATE Great British Chippy – Currumbine

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Great British Chippy on Urbanspoon

For British ex-pats in Perth, the Great British Chippy in Currambine is like an oasis in a sea of frozen chips.

If you have been to the Great British Chippy, the chances are that you encountered it’s teething problems first hand. The first authentic pommie chip shop in WA has been open about a year now. Their frying range was brought over from “Chumly Warners”, Queensland’s answer to “Harry Ramsden’s”. The second hand range didn’t prove to be very efficient, which lead to enormous queues.

GBC was shut for a month long refurbishment in July – incredible since it hadn’t yet been open a year. A brand new range has now been imported and installed from the UK. The shop’s new layout gives better organization too. You can sit on benches whilst waiting for your order. There’s also a small dining area – in case you don’t want to wait till you get home to eat. We ate in, whilst the cod and chips were still piping hot.

The verdict from the new range… the fish and chips are great! The thick, flaky cod was moist and coated in a crisp golden batter. The delicious chips are perfectly imperfect – all different shapes and sizes. Our sides of chip shop curry sauce and mushy peas were spot on too. I’d love to try the scampi – a fave of mine. We’ll be back for sure. I may even try a deep fried Mars Bar – for “research” of course! My recommendation is that you take advantage of the new seating at GBC and eat in. Nothing can compare to fish fresh out of the fryer.20140904_174021

With our English holiday and copious amounts of fish and chip suppers still fresh in our minds – this is certainly authentic British fare at GBC and even better than some of the chippy’s we visited in England.

Chef and I had craved pommie fish and chips for the best part of a decade. We certainly made the most of being in the UK recently, with many trips down to the local chippy. Because, quite frankly, there’s nowt like a bit of North Sea Cod.

For the most part the fish and chips in England were just as we remembered.

Tony's Fish and Chips on Urbanspoon

IMG_4320The best of the lot was a recommendation from my very own Dad. He considers himself somewhat of a chippy connoisseur and during his trip back home to Yorkshire in 2013 he made many lunchtime trips to Tony’s – widely regarded to be Sheffield’s best fish n chips. Chef and I made a special trip to Tony’s, in Mosborough and the traditional fish and chips were excellent. There was a queue out the door, but they food was well worth waiting for. The fish and chips there been cooked to a “secret” recipe for over 100 years.IMG_4324

Basq

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Basq Restaurant on Urbanspoon
It was certainly a case of “The Hunger Games” when we tried the new Spanish Style restaurant in Currambine – next to Grand Cinemas. Chef and I were on a double date with his brother (the pastry chef) and his girlfriend, the lovely K. First was a movie and then (though we had stuffed ourselves with popcorn) we went for some drinks and food to share at Basq.

We really enjoyed the ambiance. It’s a very airy place, with huge open window, that
is wonderful on a warm summers night. Basq is the kind of restaurant that you’d usually only find in the inner suburbs of Perth or Fremantle. I liked the rustic vibe and it matched the tapas menu perfectly.

20131218_211104Lemon Pepper & paprika fried squid, parsley & lime $14 Perfectly cooked squid

IMG_20140120_155738Jamon & manchego cheese croquettes, spiced paprika aioli $9 Very tasty – I loved the use of this Spanish cheese, made from sheep’s milk. chef and I fought over the last one!

20131218_211056Chicken Liver pate and toasts $9 This was also tasty, with a smoky aftertaste. Chef noted that the pate was a little overcooked – as it felt grainy in our mouths.

IMG_20140120_155919Coconut panna cotta, black olive caramel & chocolate granita $14 This dessert really intrigued all of us, given the use of black olives. Presented in a glass, this was a good-looking dish. We all agreed that the flavour of the olive (though surprisingly pleasant) was very strong against the coconut panna cotta. Coconut is a subtle, delicate flavour and the olive completely overpowered it.

The service was very friendly and though I think they were probably towards the end of service when we arrived, they warmly welcomed us.

Head Chef Neil Herbert, formally of Bistro Felix (Subiaco), is certainly on the right track. It’s a bustling, funky restaurant – so rare in the outer northern suburbs. When we visited, the restaurant had only been open about 2 weeks, so there were a few very minor things that we turned a blind eye to – given that everyone would be still fining their feet. It’s a welcome addition to the dining scene in the Joondalup area. We’ll most definitely be back 🙂Untitled