This one’s HOT off the press! This morning we brunched at Lot One Kitchen, a brand new eatery in the northern suburbs, which has really hit the ground running!
We popped by for a late brunch. So late, that Little Chef preferred to eat something for lunch. The new restaurant, which is open for breakfast, lunch and dinner has had a beautiful fit out. There’s lots of tables and a cosy nook with sofas too. I love it’s use of tanned leather and stunning light fixtures.
The service was good, but a little green. I’m happy to give them the benefit of the doubt, being so new! The roast used at Lot One Kitchen is Di Bella. Chef was happy with his flat white and even grabbed a take away on our way out.
Feeling a cold coming on, I chose a “beet it” beetroot and ginger juice.
Little Chef had a chocolate milkshake treat. Continue reading
Merry Christmas!
Tipsy Oil are saving the planet – one wine bottle at a time! I love Mann’s concept of recycling something from restaurants – empty wine bottles. The olive oil looks fantastic in the repurposed bottles. The Tipsy Oil extra virgin olive oil is made locally from olive groves in the south west of Western Australia. The medal winning EVOO has a hint of pepper and is totally “bread and dip” worthy.
Baked By Erica is super fresh – Erica has just started her business this year! She has many strings to her bow, specialising in baking cookies, cakes, muffins and cupcakes. We have a very festive batch of her popular cookie sandwiches – a green and red velvet cookie, stuck together with gooey marshmallow – they are so soft and scrumptious!
I’m a big fan of Latasha’s Kitchen pastes. The curry pastes, relishes, rubs, oils and marinades are jam packed with flavour. I’ve worked with Latasha before and absolutely loved using her tasty Kuruma Masala paste to create a chicken curry. Most of Latasha’s range is savoury, but then there’s her very popular cherry chocolate sauce. PERFECT for a Christmas Pavlova!
I love a pun as much as the next gal. Kookery’s quirky kitchen range of tea towels, eco bags (and much more) make fantastic gifts. Last year I bought a cool Christmas prezzie for my Pastry Chef Brother in Law, a little magnet stocking filler that reads “Pastry – that’s how I roll” with a picture of a rolling pin. It cracked me up and I hope he liked it too! Next, I need to treat myself to some of Amy’s lovely range and quirk my own kitchen! For the two lucky winners included in the hampers are ham bags, for storing your yummy Christmas hams.
Golden Whisk have a big range of quality products that are perfect for hampers and Christmas entertaining too. There’s lollypops, fudge, caramels, nuts and (my favourite) rocky road in their delicious range of confectionary. Lucy has gifted us one of her most popular items – jars of handmade honey and spiced nuts. As well as six kinds of nuts, the tasty mix has sunflower and pumpkin seeds too. A great idea for a stocking filler for your Dad.
Crio Bru is made from roasted and ground cocoa beans and brews just like coffee! Mandy has gifted a couple of goodies – a pack of Crio Bru and also chocolate covered cocoa beans! I can tell you they are absolutely moreish and they are full of antioxidants. As well as making a refreshing drink, which comes in flavours like mint and mojito, the Crio Bru is really versatile and is delicious in bliss balls too.
We’ve got a scrumptious smelling soy wax candle in the hamper! It’s very apt, being “Christmas Hamper” scented and has all those lovely festive smells, like spicy cinnamon. Nick’s humorous foodie quotes can be a bit risqué. There’s t-shirts, wall prints and candles available. As the candle says, we wish you all a beautifully foodie Christmas!!
I met Audra at The Boulevard IGA’s open day earlier this month. Her readymade meal packs are so easy to use and vegan friendly too. I really enjoy the Pepper Tree Malaysian Satay Curry, which comes with rice and pappadams too. There’s a great range of meal packs which are available at many gourmet supermarkets and delis around Perth.
Kinky Kondiments are local producers of small batch jams, curds, relish and chutneys. All of these condiments are homemade by Ash. You’ll either find a delicious jar of Orange and Clove Marmalade (perfect for your Christmas ham!) or Apple Butter in your hamper.
And we can’t forget our fur babies! Dogs will love these Pure Pet treats that are made in Perth. They are all natural and hand cut by Linda from dried, restaurant quality meats especially for your pampered pooch.
HOW TO ENTER…
Chef and I are enjoying a stroll along the tree lined street and stop at one of the popular restaurants, Barque. We have the option to sit in the sun drenched courtyard, on the veranda or inside the little blue colonial cottage.
The Freo doctor is a little blustery and we opt to sit inside. The renovated interior is eclectic and inviting.
Our waitress immediately brings us water and their drinks menu. The wine list is a decent size, though only four reds and four whites are available by the glass. Mostly Australian drops feature with a few Europeans thrown in for good measure. I choose the local Stormflower Sauvignon Blanc. It’s a smooth and fruity drop from Margaret River which has notes of gooseberry, nectarine, passionfruit and guava. A perfect match for Asian flavours.
The menu at Barque is described as modern Asian fusion. The dishes are designed to share and we choose two small plates, a side and two more substantial dishes. Will that be enough or too much, I worry. Our waitress assures us that we’ll have plenty of food and we put our trust (and hungry tummies!) into her hands.
The first dish from the kitchen’s pass is soft shell crab, $11. It’s a make your own snack and we set about wrapping the crab in an iceberg lettuce leaf. The deep fried crab, topped with spicy kimchi (shredded chili cabbage), fresh mint, coriander and crisp lettuce make for a delicious start to our meal.
This is quickly followed by lamb ribs, $18. The generous serve of ribs are very moist and bursting with rosemary. They are well-seasoned and a touch fatty, which only adds to the lip-smacking meaty flavour. 
Though the smoked bbq pork shoulder, $27, is on the “substantial” part of the menu, we think that three slices isn’t really substantial enough. A well balanced grilled peach and fennel salad accompanies the smoky slices of pork. The tasty meat is more-ish and we certainly want more of this dish!
The prized half roasted duck, $36, arrives at our table. Along with the whole fish, it is one of Barque’s most popular dishes. The tender duck is served on the bone and it has wonderfully aromatic and crisp skin.
For an additional $8 we order pancakes, hoisin sauce, cucumber & spring onion. We eagerly make our duck pancakes, with lashings of plum sauce. This is another get your hands dirty kind of dish. I’m not one to pick at bones in restaurants, so I would have preferred the meat was shredded for us. I think there would have been less wastage that way too.
We’re not yet full and for dessert I pick the vanilla cheesecake, $14. The creamy dessert is served with poached rhubarb that has been spiced with cardamom and star anise. It’s a deconstructed style dish, with a nut brittle on the side, instead of the traditional biscuit crumb.
Chef devours the rich chocolate marquise, $16. Sprinkled with salted caramel oats, the silky smooth chocolate marquise, is made from bitter Vietnamese chocolate and finished with a dollop of sour crème.
Barque is a great little spot for a date night or to share meal with friends. We wander off into the summer night, our hungry tummies satisfied. This part of the world leaves me with a romantic notion of living in a quaint old cottage with a food-topia like George Street at the end of my street – East Fremantle locals I envy you!
