Home' Scoop : Scoop 52 Contents 162 SCOOP AUTUMN 2010
BEE PLUS It's not House of Honey's bee-shaped cupcakes
that has Scoop excited about this just-opened Swan Valley venture.
Nor is it the attached Sticky Spoon Cafe's selection of 18 boutique
teas or beauty products. We're buzzing over owners Rupert and Kim
Phillips' commitment to giving West Australians pure, unheated,
single origin honey. Their 120 hives are scattered around the state
and moved according to which trees and plants are flowering. The
honey is then transported to the Swan Valley for processing, at
night so as to minimise damage. The result? A purer, nutrient-rich
honey. 867 Great Northern Hwy, Herne Hill, (08) 9296 3635.
• To coincide with the
change of name and
management, On The
Terrace (you may have
indulged in one cocktail
too many there when it
was known as Kuppa)
has appointed a new
chef, Jason Omacini
(left). Most recently
part of the award-winning Heyder & Shears Cater-
ing team and a former sous at C Restaurant, Jason
has created a menu of bar bites, pizzas, pastas and
mains that should go down a treat with the
Claremont set. See more on page 188.
• Her stay at The Cabin might have been a brief
one, but Sarah Briegel s considerable small-plate
experience from time at Il Lido and Duende shines
through on the latest menu being offered at the
happening Mt Hawthorn wine bar.
Chestnuts on an open flame
"Always score the skin with a cross using a sharp
knife on the flat side of the chestnut before roast-
ing. Chestnuts are best roasted on a moderately
warm barbecue grill. Turn frequently, they will
start to crack when ready. Leave to cool for five
minutes then peel with a small knife."
Restaurant Amusé, 64 Bronte Street, East Perth,
(08) 9325 4900.
Hadleigh Troy | Restaurant Amusé
Brett Benjamin | Mosmans
An eye on local waters
"During the autumn months, look for in-season fish
varieties such as dhufish, kingfish and bream. Choose
fresh fillets that are moist and free of drying or
browning around the edges and look for firm fish that
springs back when pressed gently with your finger.
Use your nose to make sure there s no fishy smell."
Mosmans, 15 Johnson Parade, Mosman Park,
(08) 9383 3388.
CHEF TIPS FOR SEASONAL PRODUCE
• There s plenty of change in the air at Nine
Fine Food. In addition to recently completed
renovations, chef Muneki Song has also been
joined by two new chefs in his kitchen. While
diners aren t likely to meet the duo, they ll taste
the handiwork of Yokohaman Taisuke Kobayashi
and Ryoji Ishizuka (pictured above) in the Bulwer
Street eatery s modern Japanese cuisine.
End of the A air
Gone is Northbridge's famed Fishy Affair
Garden Restaurant, in its place is a new seafood
contender, appropriately named Fish Monger.
Despite boasting an impressive resume, head
chef David Walker says he's happy to employ
a minimalist approach to the food and let the
quality of the produce speak for itself.
132 James Street, Northbridge, (08) 9328 3933.
WITH LAST EDITION'S review of
Trappist on King we ran a picture of
a chef we thought was Josh Eastman.
It was not. It was the other chef,
Ken Sangsuk. Sorry about that. On
further investigation we discovered
that Trappist is no longer offering the
delicious tapas food that our reviewer
Marina enjoyed so much. In fact, as
part of the Belgian Beer Cafe, it is
now only offering food -- high-end
pub-style tucker -- on Fridays, running
functions for the rest of the week.
Josh Eastman has left and word is
that he has been taken under the
wing of David Coomer at Star Anise.
Meanwhile chef Coomer and the
team have shut up shop for a while
for some "travel and research" and
are not due back at their Shenton
Park digs until the end of April.
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