Home' Scoop : Scoop 50 Summer 2009 Contents SCOOP SUMMER 2009 195
Voss water. As an added bonus, they can be refilled
from the tap and reused again and again...
• FRUIT PLATTERS. Perfect for dessert or with
• A VAST RANGE OF CHEESES, plus they do tast-
ings. Try serving a big lump of one lovely cheese
rather than half a dozen smaller pieces. We're
currently loving the young pecorino, served with
dried muscatel grapes on the side.
• OWN-BRAND PAN FORTE. Sold in big slabs.
Perfect with cheese.
• KORANEIKI WILD OLIVES. Wee and wonderful
and available by the gram.
• FRESH PITTA. Thicker than your standard
takeaway pitta and thinner than Turkish bread, it's
perfect with dips fare.
• HUMMUS. A rare find is this hummus with its
balanced, rich flavours and no nasty preservative
after-tang. If I didn't make my own, this is the one
9 Flynn St, Churchlands. (08) 9383 7733
• BREADQUARTERS. This recently opened bake-
house within the shop offers a range of artisan
breads including my personal favourite: skinny
• Big tubs of FRESHLY C HOPPED WATERMELON.
Add some crumbled fetta and torn mint leaves
and you've got yourself a wonderful summer salad.
Alternatively, use bite-sized watermelon pieces as
canape plinths and top each with a thin slice of
fetta and a mint leaf.
• BIG FRESH GARDEN SALADS. They really excel
at ready-to-dress salad mixes here. For an instant
dinner, add your chosen protein and one quantity
of my basic dressing.
• A sexy SPROUTED SALAD MIX. For a quick and
easy Asian duck salad, combine salad mix with a
chopped-up barbecued duck, a handful of roasted
cashews and one quantity of my Asian dressing.
• FRESH WATERCRESS. Peppery and fine and not
always easy to get. Use in my pesto recipe.
• Packets of PETITE VANILLA MERINGUES. Stir
frozen berries through thick cream and sprinkle
these on top. Voila: instant Eaton mess.
• MALDON SA LT . This is what chefs call a finish-
ing salt -- it's intended to be used right at the end
of preparation so you can experience its mild,
salty crunch. Try serving it as a condiment, to be
sprinkled over salads, steamed vegetables and bread
dipped in olive oil.
• RISSOLES. Buy these at the Herdie's butcher sec-
tion, reform them into smaller balls and fry until
golden brown. Serve warm or cold with cocktail
sticks and your preferred dipping sauce.
• BARBECUED FREE-RANGE MOUNT BARKER
CHICKENS. Use in place of duck in the Asian salad
recipe given above.
• COUSCOUS. For a simple salad to be eaten on its
own or with your choice of protein, pour boil-
ing water over two cups of couscous and let stand
for 10 minutes. Drain and keep refrigerated in a
sealed container. Just before serving, stir through
one quantity of my simple salsa and one quantity
of my basic dressing.
The Re Store
231 Oxford St, Leederville. (08) 9444 9644
• HALVA. Serve a hunk of this with sliced seasonal
fruit. It's also great offered as a sweet treat with
• BIG, CHEAP JARS OF ANCHOVIES. To make a
quick, easy tapenade, blend 100g anchovies, 200g
pitted kalamata olives and two cloves of garlic
• A RANGE OF GOOD BUTTERS, including the
only one made right here in Western Australia,
from Capel Vale.
• The company’s own-brand BIBO MARINATED
OCTOPUS. Buy it by the jar or, even better, by the
gram at the deli counter.
• IMPORTED FRUIT SYRUPS. Perfect for long
drinks, flavouring champagne or mixing with spir-
its. Flavours include lemon, cherry, strawberry and
mint. They also carry the Monin range of syrups,
which include coconut, cassis and hazelnut.
• SLICED PUMPERNICKEL. Cut each slice into four
and use as canape plinth for avocado, prawns or
• Big trays of WRAPPED CHOCOLATES. Just because!
• LOADS OF ANTIPASTI IN JARS. Artichoke hearts,
TEMPTING: (clockwise from left) Antipasto
from Simon Johnson, bread from Herdsman
Fresh, Italian pignolatta from Scutti, Meats
from Re Store.
Opposite: Picnic setting courtesy of
Domayne, West Perth. (08) 9215 8600.
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