FOR A QUICK meal, the Bellhouse Café on Mends Street Jetty in South Perth offers fish and chips take away specials from its outdoor hatch.If looking for a more leisurely experience, select from entrées including field mushrooms grilled in garlic and ch
FOR A QUICK meal, the Bellhouse Café on Mends Street Jetty in South Perth offers fish and chips take away specials from its outdoor hatch.
If looking for a more leisurely experience, select from entrées including field mushrooms grilled in garlic and chilli or spinach and ricotta crepes.
Main course highlights include penne siciliana, a seafood platter of fish, prawns, scallops and squid cooked in a wood oven and grain-fed chicken stuffed with prawns on risotto.
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CAN’T be bothered going out in the rain to get your lunch?
The Boxx Cafe on the corner of Lake and Francis Streets in Northbridge offers free delivery within a five kilometre radius for orders of more than $25.
For $6.90, busy workers can choose from dishes including gado gado, five spice eggplant, vegetable korma, Malay-style chargrilled chicken, lamb rogan josh, chicken laksa, Thai green curry, honey lamb kebabs, honey soy chicken and teriyaki beef.
Other options include tandoori chicken salad, beef vindaloo, Cantonese crispy skin chicken, chilli pepper squid and fish tempura.
Boxx Cafe owner/chef/manager Lidia Sakarapani said deliveries were available to East Perth.
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EXPERIENCE a taste of France at Brown’s of Subiaco during July. During the Tastes of France promotion, each table will receive a complimentary plate of French appetisers, including escargots, homemade terrine and mini smoked salmon croissants.
Dishes available will include cuisses de grenouilles a l’ail (frogs legs in a creamy garlic sauce served with Camargais rice), fresh farm rabbit casserole served with a celeriac and potato mash and bouillabaisse.
Bastille Day will also be celebrated in style at Brown’s on 14 July. Diners will receive a complimentary kir royale on arrival and a four course dinner, including unlimited French wine, beer and soft drinks.
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THE AWARD-winning 1997 Crofters chardonnay and 1998 Crofters cabernet merlot are drinking superbly according to Crofters winemaker Larry Cherubino.
Both wines won trophies and gold medals for Houghton wines at the Sydney Wine Show in February.
“Crofters cabernet merlot is one of the most highly-awarded cabernet sauvignons on the Australian wine show circuit, having collected eight trophies and twelve gold medals – plus seventeen silver and sixteen bronze – since its first vintage in 1994,” Mr Cherubino said.
“The 1998 Crofters cabernet merlot is finely structured with attractive varietal characters.
“The nose of this ripe yet elegant wine is typical of WA cabernet, with redcurrant, sage, bay leaf, black olive, mint and minerals evident.”
“Char-grilled venison fillets, roast beef or lamb would be excellent dishes to serve with the 1998 Crofters cabernet merlot,” he said.
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A CLASSIC dessert has been revamped by Friends Restaurant.
Re-created and prepared by Friends’ head chef Gwenael Lesle, the assiette of crème brûlée comes in a variety of flavours in the one dish alongside house-churned ice creams.
Mr Lesle said the delicate Blue Mountain coffee brûlée and cardamom ice cream, lime and ginger brûlée with pineapple ice cream and licorice brûlée with peach ice cream had proved popular.
Inspiration for the dish came from New York’s famous Daniel’s Restaurant, which Friends owners Clyde and Lesley Bevan recently visited.
WAHOO Lager has been created by brewers at the Sail & Anchor Pub Brewery in Fremantle as the perfect lager for winter.
Sail & Anchor spokeswoman Emma Bray said the beer was a classic Vienna style lager that had taken months to perfect.
“Wahoo lager, with its slightly sweet spicy taste, is perfect for the colder months,” Ms Bray said.
“Its malty, slightly spicy aroma is followed by a well-balanced palate, finishing with a subtle, malty aftertaste.
“The brew has been cask conditioned and lagered for three months before release.”
Sail & Anchor specialty beers are craft brewed on site at the Full Mash Brewery using traditional methods and natural ingredients.
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GET CURRIED away by the India Food Festival at the Hyatt Regency Perth from 17 to 29 July. Guest chefs will be flown in from the sub-continent for the event.
‘Live cooking’ stations will feature an array of foods that exemplify the culture and spirit of India.
If looking for a more leisurely experience, select from entrées including field mushrooms grilled in garlic and chilli or spinach and ricotta crepes.
Main course highlights include penne siciliana, a seafood platter of fish, prawns, scallops and squid cooked in a wood oven and grain-fed chicken stuffed with prawns on risotto.
n n n
CAN’T be bothered going out in the rain to get your lunch?
The Boxx Cafe on the corner of Lake and Francis Streets in Northbridge offers free delivery within a five kilometre radius for orders of more than $25.
For $6.90, busy workers can choose from dishes including gado gado, five spice eggplant, vegetable korma, Malay-style chargrilled chicken, lamb rogan josh, chicken laksa, Thai green curry, honey lamb kebabs, honey soy chicken and teriyaki beef.
Other options include tandoori chicken salad, beef vindaloo, Cantonese crispy skin chicken, chilli pepper squid and fish tempura.
Boxx Cafe owner/chef/manager Lidia Sakarapani said deliveries were available to East Perth.
n n n
EXPERIENCE a taste of France at Brown’s of Subiaco during July. During the Tastes of France promotion, each table will receive a complimentary plate of French appetisers, including escargots, homemade terrine and mini smoked salmon croissants.
Dishes available will include cuisses de grenouilles a l’ail (frogs legs in a creamy garlic sauce served with Camargais rice), fresh farm rabbit casserole served with a celeriac and potato mash and bouillabaisse.
Bastille Day will also be celebrated in style at Brown’s on 14 July. Diners will receive a complimentary kir royale on arrival and a four course dinner, including unlimited French wine, beer and soft drinks.
n n n
THE AWARD-winning 1997 Crofters chardonnay and 1998 Crofters cabernet merlot are drinking superbly according to Crofters winemaker Larry Cherubino.
Both wines won trophies and gold medals for Houghton wines at the Sydney Wine Show in February.
“Crofters cabernet merlot is one of the most highly-awarded cabernet sauvignons on the Australian wine show circuit, having collected eight trophies and twelve gold medals – plus seventeen silver and sixteen bronze – since its first vintage in 1994,” Mr Cherubino said.
“The 1998 Crofters cabernet merlot is finely structured with attractive varietal characters.
“The nose of this ripe yet elegant wine is typical of WA cabernet, with redcurrant, sage, bay leaf, black olive, mint and minerals evident.”
“Char-grilled venison fillets, roast beef or lamb would be excellent dishes to serve with the 1998 Crofters cabernet merlot,” he said.
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A CLASSIC dessert has been revamped by Friends Restaurant.
Re-created and prepared by Friends’ head chef Gwenael Lesle, the assiette of crème brûlée comes in a variety of flavours in the one dish alongside house-churned ice creams.
Mr Lesle said the delicate Blue Mountain coffee brûlée and cardamom ice cream, lime and ginger brûlée with pineapple ice cream and licorice brûlée with peach ice cream had proved popular.
Inspiration for the dish came from New York’s famous Daniel’s Restaurant, which Friends owners Clyde and Lesley Bevan recently visited.
WAHOO Lager has been created by brewers at the Sail & Anchor Pub Brewery in Fremantle as the perfect lager for winter.
Sail & Anchor spokeswoman Emma Bray said the beer was a classic Vienna style lager that had taken months to perfect.
“Wahoo lager, with its slightly sweet spicy taste, is perfect for the colder months,” Ms Bray said.
“Its malty, slightly spicy aroma is followed by a well-balanced palate, finishing with a subtle, malty aftertaste.
“The brew has been cask conditioned and lagered for three months before release.”
Sail & Anchor specialty beers are craft brewed on site at the Full Mash Brewery using traditional methods and natural ingredients.
n n n
GET CURRIED away by the India Food Festival at the Hyatt Regency Perth from 17 to 29 July. Guest chefs will be flown in from the sub-continent for the event.
‘Live cooking’ stations will feature an array of foods that exemplify the culture and spirit of India.
