Home' Scoop : Scoop 52 Winter 2010 Contents 164 scoop WINTER 2010
When a recent feature on "Australia s up
and coming cooks" was run in a high-profile
national mag sans representation from Western
Australia -- not to mention SA, Tasmania and
both territories -- eyebrows were raised around
town. You don t need Scoop to tell you WA is
home to a growing number of talented cooks
dedicated to moving forward with the dining
times -- say, someone like Dear Friends Kiren
Mainwaring (third from the right in the checked
shirt), one of the six chefs who cooked at the
inaugural Largesse dinner held at Restaurant
Amuse in May. We re going to give the publish-
ers of the to-remain-nameless title the benefit
of the doubt and chalk the omission up to
logistics, but if the friendly Welsh-born cook
with an obsession for sourcing produce was
approached for the piece, below are some of
the answers he might have provided.
SIGNATURE DISH: Roast Margaret River wagyu
beef, BBQ sauce, corn, ale and Canadian mustard
ice-cream -- my take on the Australian barbie.
TOUGHEST PART OF THE JOB: Switching off
and keeping fit and healthy.
MOST MEMORABLE MEAL: Boiled liver and
onion in a bag. I never wanted to experience
this again so learnt how to cook at a young
age. Thanks Mum!
NEXT BIG THING IN RESTAURANTS: I think
more emphasis on the science of food and wine
and matching will be a big thing. The style of
dining in restaurants is always evolving and
that s the exciting thing about it.
FAVOURITE COOKBOOK: Larousse
PHILOSOPHY OF FOOD: Food is passion,
obsession, enjoyment and expression. It also
keeps you alive, stimulates conversation and
also pays my bills. I love it.
FOR CHOOSY DINERS | Sitting
somewhere between in vogue tapas and the trad entree-
main format, The Richardson's new menu of entree-
sized dishes has been designed to encourage diners to
experience more flavours at the one sitting. Even though
there might be some overlap with the degustation menu,
the 15 (at last count) dishes on offer cover enough ground
to tempt even the most jaded of palates. 32 Richardson
St, West Perth, (08) 9217 8888, therichardson.com.au
North Beach seems an unlikely location to set up a
tapas bar, but a trip to the burbs (or a walk down the
road if you're in the area) to sample Barizzie's wares
pays dividends. Tapas with the flavour dialled up to
11 is the calling-card of head chef Michelle Stevens.
Diners can choose from a bright but tight wine list
where everything is available by the glass -- a great
initiative that we wish more places would adopt.
111B Flora Tce, North Beach, (08) 9246 7033,
Despite struggling with food poisoning,
dodgy accommodation and annoying sat-nav
systems, David and Kareen Coomer survived
their recent trip to Spain intact. So what
gastronomic souvenirs and secrets has the Star
Anise and Pata Negra owner brought back for
us to enjoy? Sadly not as much as we d like,
and David is just as disappointed as we are.
"There s amazing produce all over Spain, but
it didn t necessarily translate to the dining
table," he sighs. "You d go to tapas bars where
you d eat average squid cooked in average oil
which would equal average taste. Generally,
I expected it to be a bit better than what it
was. Spanish food is still very rustic." While
he might not have anything for show and tell,
he does have some eating recommendations.
In Barcelona, try Dos Palillos -- a hybrid Japa-
nese-Spanish tapas bar run by former chef de
cuisine at elBulli, Albert Raurich. Tapas bar,
Inopia, is also in Barcelona. For something a
little more intimate, see if you can snag one
of the 14 seats at Rafas in Roses. But even
if an Iberian getaway isn t on the cards, you
can always get a proper Spanish feed closer to
home at Pata Negra. Pata Negra 26 Stirling
Hwy, Nedlands (08) 9389 5517.
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