EAT | CAFE OKIDOKEI (Shimokitazawa, Tokyo)

The grungy streets of Shimokitazawa have that rustic, peaceful feel yet only a few stops away from the craziness of Shinjuku.  A popular escape for Tokyoites, musos and uni students, full of record shops, vintage stores and great little bars and cafes.  I love the ramshackle feel of the landscape here. 

We stumbled upon Cafe Okidokei by sheer chance.  The shop sign had a vintage look and the blackboard menu was scrawled with care.  I usually get a feel of a place through its signage, its like the font talks to my tummy, telling me its a safe place to eat.  So we ventured up the stairs and found ourselves in a cool little bar with smiling staff and the warmth of a little wooden cabin.

Okidokei is actually the Japanese translation of clock and, of which general manager, Taikan Nagai, seems to have a soft spot for.  Although, not to be confused with okie dokie (we all had a giggle about this).   Clocks and vintage farming bric-a-brac dot the walls and the woodwork gives it a charming edge.   We escaped the rain and grey skies of an Autumn afternoon in Japan and nestled in for a set lunch.

For ¥1000 you can choose from a beef curry,  baked chicken or a garlic pasta, served with a salad, rice and a drink.  It can be a little tricky ordering food in Japan as you will be pressed to stumble across an English menu.  It kinda adds to the charm of the whole process.  

We settled in with a few beers and enjoyed the cheap and cheerful eats that Okidokei has to offer.   It really was like being invited into someone's home and made this little meal all the more special.  All I can say is always look up, you never know what wonders await as you climb up those stairs. 

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An odd marriage of chicken parmigiana and curry sauce.  I love the Italian skew that cafes in Japan take.

Braised beef curry, garlic pasta or baked parmigiana chicken with curry sauce. Set menu with rice salad and a drink for ¥1000.

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Shimokitazawa is known for its unique Japanese soup curry.  This is Okidokei's approach to that notion.  A little island of rice sitting in a shallow sea of slow cooked beef curry. 

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Look out for this sweet little sign and journey up the stairs. 

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This is Taikan Nagai.  He is the curator and manager of this little abode.   

SEE | STUDIO GHIBLI MUSEUM (Tokyo, Japan)

Searching for things to do in Japan that are a little off the beaten track is near impossible.  We stumbled across this cool site called Voyagin where you can attend workshops or tours with English speaking hosts.  From doing your makeup like a Harajuku girl, taking a traditional cooking class and tuning up your ninja skills.      

Whilst you can purchase tickets to the Studio Ghibli Museum from its official website you may find buying from Voyagin just a little easier. 

I am so excited for our little adventure to Mitaki for a dose of Ghibli wonderment, I am jumping up and down like Totoro! 

EAT | TONG 86 (Northbridge, WA)

man my clothes stink

It's kinda hard not to have a love hate relationship with Korean bbq.  I am down with pickles and spice, the frozen pieces of meat don't phase me and I am quite happy to cook my own meat and chop it up with communal scissors. It's just the aroma of smokey cooked meat that clings to your clothes, following you home like an awkward first date. 

Bbq cologne aside, Tong 86 with its gritty warehouse interior is perfect for a group catch up. Sinking  Korean beers, we ordered an assortment of meat and fired up the cooker. All eyes were on the pancake and pork belly, as we drowned each mouthful in kimchee. 

A cheap and tasty farewell dinner for our fab friend Hannah. Complete with a fragrant little bonus.

When in Rome … 

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The ghost of old Kanga

I'm not talking about an outback Aussie pub where the toilet is down the grassy footpath and the menu consists of soggy chips and two day old pie.  This is Bill's Bars & Bites, named after the first settler in Leederville, William Leeder or Bill as he was affectionately known.  Bill's offers small bites and an awesome drink list with a stellar fit out.  One visit will have you heading back for more. 
 

EAT | CECCHI'S (Inglewood, WA)

Sicilian olives and chorizo polenta

Amuse bouche - a delicate gazpacho

Every now and then I stumble upon a stream of food photos that I forgot to blog about.  One glimpse and they transport me back those plates and places rich with flavour.  Cecchi's has long been a favourite.  A welcoming family restaurant serving modern renditions of Italian classics.  Whilst the menu has turned over, refreshed as the months roll on, you will still find yourself with the plate just as pretty.   

You can tell that each ribbon of the papperdelle is made with love.

Burnt sage and pea ravioli

Pour over silky chocolate ganache and then bite into the oozey middle of these ricotta doughnuts.   

Why yes ... I am pleased to eat you

I love the fit out with its punches of cool blue, exposed brick, low hanging warehouse lights and pretty tiles. 

Hi, I am Laura and I am an addict.    Since the glass door swung open, I have easily ventured into Pleased to Meet You every other week to get my fix.  

Maybe it's my love for street food and food trucks, or the staff who are as laid back as the hip hop tunes they play.  Hidden amongst the asian haunts of Northbridge, the stripped back warehouse style feel welcomes you with small bar ambience.  It is just all kinds of right making you go back for another hit of beef tongue reuben euphoria. 

A sneaky little tip is to head in early on a Sunday.  Whilst all the breky joints are heaving with 40 minute table waits, Pleased to Meet You is only gearing up.  Who wouldn't want a wagyu burger and a cocktail for breakfast?

Beef tongue rueben sandwiches in steamed mantou … this is my kinda heaven!

Oh duck tacos  … you make me so happy!

The Argentinian pork sandwich (hello crispy crackling) and a delicious plate of oysters

Burger time!

#perthinstameet

We idle way those quiet times escaping into the screen, forever scrolling our way to early RSI.  Some are searching for inspiration, whilst others are the curators, who share breathtaking moments of wonder captured in that small square frame.  Instagram has fast become the epicentre of fashion, design, culture and dreams. 

Perth is just bursting with creative folk many of whom have become a little Insta-famous.  Without these people amongst us, who else would be colouring not just our world, but our local communities and circles with their inspiration and talent.

For the past year I have been blessed to get to know, work with and become wonderful friends with Stacey Clark.  Not only is Stacey a bundle of talent, but she is a pocket rocket full of laughter and all things bright.  Stacey is one of those lucky few, living her dream of connecting creatives all over. 

On a lovely Spring evening, Stacey Clark and Instagram maven Bec Tougas joined forces to curate Perth's first Instameet. A perfect night for the flourishing community to get together, have fun and swoon. 

#perthinstameet from Ethan Ho on Vimeo.

Window styling and event curation ~ Stacey Clark Stylist
Event curation ~ Bec Tougas
Photography ~ Christine Lim
Space ~ Empire Homewares Mount Lawley
Video ~ Ethan Ho 
Typography ~ Tash 'The Articulate'
Delicious gelato ~ ChiCho Gelato
Coffee times ~ Micrology Coffee Roasters
Cupcakes ~ Cakes by Laura Isabella
Cold pressed juices ~ Pure Glow Cleanse
Grown up drinks ~ Bar Pop

Here is Stacey Clark doing what makes her happy.  She was invited by Empire Homewares to dress the window and boy did it look pretty!

Oh so pretty! 

St Michael 6003

Culinary magic is bound to happen when the owners of two of Perth’s best restaurants join forces.  St Michael 6003 is the love child of Red Cabbage's Scott & Hazel O'Sullivan and Petite Mort's Todd Stuart with talented chef Adam Sayles in the kitchen.

It was the end of an era when Jacksons closed its doors but now newbie St Michael 6003 has taken up residence on Beaufort Street.  

St Michael 6003 uses a small plate approach where diners mix and match each dish creating their own degustation.   This was our first experience and it was so good, we went back.   

Bread and butter; Smoked pork hock, piccalilli and parmesan 

Roast cauliflower, capers, jalapeño and manchego 

Scallops, corn, spinach and shaved squid

Marron. mushroom dashi and turnips

Honey cured bacon, mustard, charred pickled onions and cumber

Lamb belly, mandarin and pickled yabbies 

Wagyu rump cap, cherry, oats, seeds and nuts

Peanut butter, salted caramel and chocolate 

Pumpkin, white chocolate, cheddar crumb, pear sorbet and blue 

Harry Potter - a recipe for Polyjuice Potion

'Because, in a few days the Polyjuice Potion will be ready! In a few days, we may truly know who is the heir of Slytherin.'  Hermione, Harry Potter and the Chamber of Secrets

An enchanted ceiling dotted with stars and floating candles hangs over the room, where bottles, vials of dragon blood and empty beakers flicker against the burning candles on the bookshelf of the Potions room.   Dobby pokes his head out of an urn, too afraid to step into sight, perhaps hiding from the shrills of a Mandrake crying in Herbology.  The dull echoes of Moaning Myrtle are heard from the Chamber of Secrets whilst the aroma butter beer punches the air.

This is not just a scene from a movie, but an enchanted evening carefully curated by  Bryton Taylor of  Food in Literature.  

Two months ago, we carefully opened envelopes sealed with Hogwarts' crimson wax and excitedly scribbled the date in our diaries …. Harry Potter Party! 

Thank you Bryt for a magical evening at Hogwarts School of Witchcraft & Wizardry.  We were all utterly swept away by your amazing attention to detail!   Dressed in robes, we supped on pumpkin pasties, polyjuice potion and sweet treats like treacle tarts.  With each enchanted memory beautifully captured  by our wonderful friend Danica Zuks.  Take a peek at The Great Feast below … 

Ingredients 

8 lemons, flesh only 
2 continental cucumbers, chopped
1/2 cup spinach leaves  
100 g raw sugar, dissolved in 1/2 cup boiling water to make sugar syrup
300-400 ml gin, to taste (try Hendricks or a West Australian local The Sabre by The West Winds Gin)
2L soda water 
ice cubes

Method 
Blend or juice lemon, cucumbers and spinach leaves.
Place juice into serving ware with sugar syrup and gin.  Stir well.
Add soda water and ice and serve chilled.
This recipe makes the perfect amount for a 5.6L cauldron (or serving jar).

Above left: A muggle party punch (serves 10)
Below: A potion for the wizarding wonders among us.
 

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Bryton Taylor - Food in Literature
Bryt's video - watch here 
A Harry Potter Hogwarts Dinner Party part I 
A Harry Potter Hogwarts Dinner Party part II

Danica Zuks for her amazing photography and talent behind the lens 
Danica's sweet treat recipes - The Brazen Duck
The Tales Compendium - Harry Potter party
Whit - dinewhitme
Briony - Eat Meets West  
Teresa - Chi Garden 

EAT | TAK CHEE HOUSE (Northbridge, WA)

The only place for authentic Hainanese chicken rice is Tak Chee House.   

EAT | BIVOUAC (Northbridge, WA)

Whether its a quick meal before a show or a long lazy dinner with friends, Bivs is always 10/10. 

EAT | MARY STREET BAKERY (Highgate, WA)

Maple pancake with buttermilk chicken and egg

Please! just a bite of your buttermilk chicken?

Poached Autumn fruits with coconut yoghurt and gluten free granola

Croque Monsieur v Manwich

The battle of the bread takes place each time I peruse the menu at Mrs S.  The lusty steak sandwich with sweet potato chips and fiery dose of Tabasco or a ham and cheese melt, oozing with béchamel.   

EAT | THREECOINS (Inglewood, WA)

Threecoins is the literal translation of the family name Trequattrini and a new little joint that has opened on Beaufort Street down Inglewood way.   A family affair founded on a common dream to bring home cooking, Trequattrini style, to the table.

Nothing delights me more than being heartily welcomed into la familia, with loud smiling voices and big bold gestures, and this is the vibe that echoes at Threecoins.  Complete with red and white checkered tables and the fine flavours of regional Italian cuisine, I am chuffed to call this little trattoria my local.

Antipasto plank ~ arancini with polenta mash, farmhouse duck liver parfait on toasted ciabatta, eggplan parmigiana with pie top, prosciutto and cheese
Homemade marination in EVO, lemon zest, garlic and fresh herbs

Homemade ravioli with pumpkin and Taleggio filling tossed with butter, parmesan and sage, finished with pure white truffle oil

A family special ~ slow cooked lamb leg ragu with fettucini finished with shaved pecorino

Slow cooked beef cheeks, red wine gravy, grilled polenta and Italian coleslaw

Chicken cacciatora ~ free range chicken drumstick braised in white wine sauce, olives, capsicum served w/ traditional Umbrian focaccia

Threecoins Pannacotta ~ the perfect way to end an evening

Winter Supper Club: Sue Lewis Chocolatier

Follow your nose to the Perth Town Hall this Friday as the Winter Supper Club delivers another bounty of fabulous food.  From Colombian delights to Aussie bush tucker, you can even enjoy a short trip to Paris with a belly full of crepes and macarons or delve into Italian eats.  The Winter Supper Club is a melting pot of flavours and it would not be the ultimate foodie gathering without everyone’s favourite sin… chocolate.

Sue Lewis has worked with the cream of the crop in the in the world of chocolate.  Step aside Willy Wonka!  The past year has been a busy one for Sue, having recently set up her own little sweet shop in Subiaco.  At her studio you can find all sorts of wonderment. Each chocolate is lovingly handcrafted, bearing unique and exotic flavours in the finest quality chocolate. 

Not only have I had the pleasure of enjoying a truffle (or ten) but I have also had the pleasure of meeting Sue on many occasions at her pop up stalls and most recently on The Food Alternative on RTRFM.  She is an amazing woman, with a huge amount of talent and not much time to herself.  Anyone starting up their own business knows the amount of  hard work, dedication and passion it takes to make that dream a reality.  Sue has a great Pozible campaign running so that she can share her chocolate a little further than Perth.  Visit this link to see what you can do to make this happen!

You will find Sue and her team smiling whilst serving up dairy-free hot chocolate, brownies and mulled wine.  They will be ready to warm you up on Winter’s final Friday and are always happy to share their story.  And if you are feeling ultra indulgent, treat yourself to a box of her signature truffles.  Rumour has it that salted caramels, creme brûlée, raspberry, black cardamon and ginger are on the menu, so get in quick!

that unconditional love

We first met when Mischa was 8 weeks old.  She curled up into a shy little ball in my lap on the drive home.  Enduring sleepless nights of puppy crying, it was not long before she was lifted up to sleep on her little corner of the bed.  She was far too cute not to cuddle! 

From puppy training to chewed up shoes, sleeping in the cleans clothes basket (something she never grew out of) and ripped up gardens, she was always up to mischief.  We had been through heart breaks together, both eating all day and lazing on the couch watching movies, moved house twice, enjoyed summer afternoons in the park and wintery nights tucked up in bed.  You forget that they go through everything with you and are always there. 

After nine years of that unconditional love that only dogs can give, we had to sadly say goodbye.   The house feels empty, I have more room on my bed and I miss having Mischa under my feet. 

You will be missed my little Mu.

Mary Street Piazza

The City of Vincent, The Beaufort Street Network and the community have been busy popping up a People Space on Mary Street in Highgate. The Piazza is a space for locals and loiterers to enjoy. Pretty rad spot to hang whilst washing down a salted caramel doughnut. 

It's trialling for two weeks so make sure you head down to show your support.

Sunday strolls

Early morning Sunday strolls around Leederville Farmers Markets is such a peachy way to start the day.  

A quick browse at The School of Life pop up, a generous serve of Shak Shuka and a coffee to go from Higher Grounds .. triple delights. 

A CONVERSATION WITH - The scoop on Chicho Gelato

Chicho Gelato are an independent local gelato venture, started by creative couple Chez and Carly De Bartolo. This mad pair of foodies lived abroad in London for 4 years and travelled extensively throughout the world in search of cutting edge gelateria’s and icecream parlours to seek inspiration before returning home to Perth to send Westralian palates into a spin.

On their homebound journey, they studied at the Gelato University in Bologna to learn the true art of making gelato. Since January this year, they have been hitting the streets of Perth with their Italian gelato carts peddling their take on new wave flavours combined with the artistry of artisan gelato.

You can find Chicho Gelato at Winter Supper Club tomorrow night!

Oh hey Chicho cuties! When did you both know that gelato was your kind of romance?

We are both gelato fiends at heart. There are plenty of fond memories of us eating our way through gelato menus on the streets of Rome. We have both grown up being surrounded by incredible good food, which has now evolved into a full-bodied passion. Our time in Europe exacerbated our palates’ desire to find new flavours and culinary experiences. It also gave us the courage to reach out to our creative side and throw in the towel to the throws of ‘working for the man’.

Bada Bing, Bada Boom, we decided to follow our hearts and passion and started making Gelato.

Who in the land of sweet treats do you admire?

Well in the world of gelato it’s pretty difficult to ignore what Gelato Messina are doing in the East Coast. They are taking some bold steps with their combinations of pastry and gelato. We admire their direction but consider our gelato a less unadulterated version.

There are also some really exciting gelato chefs pushing the boundaries in Italy and the USA that we take inspiration from. There is also a gelato store in NZ called Giapo, who have created a hot gelato; it’s a chocolate and hazelnut ganache that is coated in dark chocolate which remains solid at room temperature – before serving it, they heat it at 180 degrees for 90 seconds then top it off with roasted hazelnuts. Sounds incredible!

Where can we find Chicho gelato hiding during winter?

This is our first winter and so far we haven’t really had the opportunity to hibernate! We have frequented various food events and functions that have kept us busy.

Do your flavour profiles change as the colder months have set in?

Absolutely! As our fruit sorbets are seasonal, so we tend to use more stone fruits in summer and citrus in winter. For our gelato (milk based), the flavours are pretty much year round though we have created warmer flavours such as our coffee gelato (cold brewed), 9 spice chai gelato, chestnut gelato with white chocolate and of course chocolate with salted caramel.

What are the most exciting flavours you have developed?
Recently we have created:
Lemon/Lime and Bitter sorbet,
White Chocolate with Rosewater gelato and crushed WA pistachio
Chestnut gelato with crushed chestnut and white chocolate
PAVLOVA – Fiore di Latte with smashed in-house meringue and strawberry/passionfruit coulis

HELLO PAVLOVA!

Oh and for the Truffle festival we made a Manjimup Truffle gelato (infused truffle and truffle honey)

These are just some of the flavours we have experimented with, we have a host of ingredients that we will be trialling of the next few months that will hopefully send our Chicho fans into a dizzy spell next season.

Stay churned!

Any flavours that didn't make it to the menu? I've had pig fat ice cream before and that was pretty gross!

That does sound gross! Our brother in-law is an amateur chef and he is adamant that fish sauce with lime juice / palm sugar / ginger and kaffir lime leaves could be a winner as a sorbet. We might leave this flavour on bench for the time being. Though he did suggest the Lemon/Lime Bitter sorbet, which was a hit!

Other than gelato, what will you be eating at Winter Supper Club?

Can’t go past a tasty Shak Shuka…

You can find Chicho Gelato on Facebook and Instagram. 

Giving Up the Ghosts

A lone tree looms in the background, its bare limbs sorrowfully mirroring the sad girl on stage. She paces back and forth frustrated, back and forth past the worn car seats that litter the stage. Circling the car, she looks into the distance with wild, manic eyes. The girl checks her watch and shakes her head. The mood of the theatre grows uneasy with her consuming panic as she paces and circles some more.

‘Giving Up the Ghosts’ follows the story of an unlikely pair. After connecting on an internet forum, Ruth and Steve plan to meet a week later, both with their hearts set on the same ill fate. A secluded beaten track, off a quiet country road, is the perfect place to be forgotten.

Ruth, neurotic and still living at home, has never really known happiness, whilst Steve an affable truckie feels lost and hopeless. Based on a real event in the UK where two strangers meet online to commit suicide, this compelling production explores the story of two souls rather than the act itself. What unfolds is a tender and honest depiction of the human heart and how easy it is to break.

Georgia King and Paul Grabovac deliver stand out performances in this dark and brooding new works by emerging talent, Sarah Young. The dialogue is thoughtful yet wry, the intimacy of the Blue Room providing the perfect setting for this provocative piece to unfold.

‘Giving Up the Ghosts’ is showing at the Blue Room until 12 July and is part of the Winter Arts Season. For more info visit the Blue Room Theatre.