Home' Scoop : Scoop 53 Spring 2010 Contents 188 scoop SPRING 2010
Passion in every bite
Fremantle Chocolate has been making
handmade chocolates since 2002. But just in case
you haven’t noticed them before, they have a range
of sexy new packaging to get your attention. With
over 300 products to choose from, including bars,
novelties, truffles and pralines, biscuits, enrobed
specialties, fudge and more in all sorts of delicious
flavours, the treats are made by 'chocolate chief'
Derek Wyers, who is also behind the Fudge
Factory in Margaret River. Fremantle Chocolate
is open seven days a week with free samples,
handmade chocolate presentations and even school
tours. You can find their wares at selected IGA
stores and Kitchen Warehouse, or get a hamper
of chocolates put together by Boxt, 1300 791 079.
We a t Scoop, still licking our chops, can thoroughly
recommend one of those. 312 South Tce, South
Fremantle (08) 9335 5529, or fr eochoc.com.au .
Coffee sensitivity | Who would have
thought a lactose-intolerant teen could succeed
in the world of baristas? Well, not only has
Fremantle’s Maddison Whitchurch made a
career out of coffee making, but she has been
awarded for it too. In Gloria Jean’s national
barista competition, Maddison – along with three
others – was able to beat 100 baristas vying for top
place. Maddison’s signature coffee ‘cheesecake’
helped her to make this step. The secret
ingredients? Cream cheese, hazelnut and brown
sugar. We are told it is absolutely delicious.
Two years ago, Perth pasta masters Stuart Bernstein,
Siri Solumsmoen and Peter Lenny opened PastaCup,
with stores in North Perth and Melville. Last year,
PastaCup opened new stores in Rockingham and
Falcon, recently opened a fifth store (and first
franchise) in Tuart Hill and are due to open shops in
Canning Vale and Ellenbrook later this year. It’s like
a sandwich shop – but with pasta. You choose the
pasta and sauce, and even the size of the cup (one
of theirs or make your own). All the pasta is made
from scratch – you can watch it being mixed and
passed through the enor mous pasta machines – and
comes in over 17 varieties including pappardelle,
gnocchi, three-cheese ravioli and squid ink linguine.
With 24 sauces to choose from, you may never cook
pasta at home again! pastacup.com .au.
Say cheese | Love buffalo mozzarella? Try Burrata, from Marrickville cheese manufacturers Paesanella.
Classified as a 'spun' or 'pulled curd' cheese, the outside of the balls is wrapped in mozzarella paste into which air
is blown to make a sac: the buttery centre is made from fresh cream and shredded mozzarella. The sac is tied like
a little parcel – when cut, there are three flavours: the sweetness of the cream, the slight acidity of the mozzarella
and the outer cheese. Paesanella Burrata, $15 for 200g, from Re Store, located around Perth – Marina Fiore
Something sweet | Jomei’s Sweet Balsamic Reduction is a naturally reduced aged vinegar.
Try it on spring vegetables, frittatas and seafood, as a marinade or, for the real enthusiasts, as a dessert
topping (try it with strawbs). Look out for it at many stockists including IGA Nedlands; Sorelle’s Deli,
Midland; Mt Lawley Fresh and Liquorice (Duncraig, Joondalup and Claremont), who often host tastings.
For a full list of stockists visit karobellefinefoods.com/stockists.
So much to taste, so little time...
as been making
with Brooke Hunter and Danielle Benda email@example.com
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