Home' Scoop : Scoop 52 Contents after he arrived, "nothing is brought in".
After just six months too, his skill and influence
is very palpable in the new autumn menu.
An inspired collection of just eight entrees,
mains and desserts, it is a menu, he says, that
"mixes new and old cooking methods" and one
that he describes as modern Australian "with a lot
of modern British elements in it".
In the future, Andrew plans to use more
Indigenous products and more West Australian
produce, but says he s still familiarising himself
with seasonal produce and producers.
"This is probably the third or fourth menu I ve
done, and we re still experimenting."
What he wants most is to develop a signature
dish that will say, "this is Friends, this is what
we re all about. I want it to be a dish unique to
here, a dish I ve never done before. Maybe on
parfait, served with lemon cake, and caramelised
There s also a hot chocolate fondant, served
with Kahlua ice cream and dark chocolate sauce,
and a baked custard tart with nutmeg ice cream.
Andrew is proud, too, of his souffles which are
made in the traditional way -- that is using a pastry
cream base so that it results in a little less height, but
with a more cake-like texture, and more flavour.
His pistachio souffle, served with pistachio ice
cream, is superb.
But as many a regular will tell you, one of the
joys in dining at Friends are the many surprises
along the way. Like the delicious canapes that
arrive, unheralded, with a pre-dinner drink, or
the next menu I will have cracked it." But there s
no doubt his baked, marinated barramundi is as
close to a signature dish as even his perfectionist s
chef s heart will allow. Consisting of very thinly
sliced fresh barramundi on a fennel and dill salad,
dressed with house-made lemon oil and served
with rosti potatoes and vanilla foam, it is a sublime
marriage of textures and flavours -- a nigh-on
addictive dose of soft, sweet, succulence and crisp,
Consider too, the sheer understated elegance of
a creamy white onion and cider soup, with garlic
Similarly his rabbit dish is a generously propor-
tioned, mouth-watering affair with three different
cuts prepared in three different ways. Not content
with offering tender morsels of roast saddle stuffed
with field mushrooms, a braised leg -- comple-
mented by a deliciously unctuous port wine sauce
-- and pan-fried rack of rabbit together with confit
leeks, broccolini, and oyster mushrooms, he com-
pletes the dish with a finely wrought, house-made
tarragon pasta of miraculous delicacy and flavour.
He s also proud of his terrines and rillettes, and
justifiably so if his lobster, salmon and smoked
salmon terrine is anything to go by.
This generously proportioned slice of seafood
heaven, set in a fresh lobster bisque jelly and
beurre blanc, and served with candied lemon,
home-dried tomatoes and roast tomato dressing, is
unexpectedly flavoursome and utterly more-ish.
Desserts are a fairly classic affair, ranging from
a caramelised pear tarte tatin, to a blood orange
Maurizio Restaurant & Events Catering
A taste of Italy
here in Perth
We promise to deliver a true Italian dining experience.
Our kitchen is always open ready to spoil your desires.
Il Giro D'Italia 2010
After 8 consecutive years we have restyled our Il Giro
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e introduction of assaggini
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tasting portions of regional fare
throughout the evening, Italian
musicians will treat guests to
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& the history and
the region will be
the evening. Il Giro
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guests in the richest form of
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235 Fitzgerald St, Perth
p. 08 9228 1646
Relax, unwind and indulge your
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