japanese dumplings

I sprung out of bed on Sunday morning after my birthday soiree, hangover intact, to throw these little morsels into the frying pan.  The gyoza retained its moisture yet the skin became crispy, allowing your teeth to crunch through in one swift bite to the duck bursting with flavour.  These little  dumplings drowned in the truffle ponzu dressing by Gala Restaurant both from the July Urban Locavore offerings were just divine.  I cannot wait to get my hands on more of these products. You will be able to see Roy and his delicious Jumplings at the Beaufort Street Festival and various other food festivals popping up around Perth.  You can also order a pack of Jumplings and the Truffle Ponzu from Urban Locavore.

Do it.

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A sweet cup of good times

Only two years young One Sugar To Go is an art exhibition with a difference.  A swagger of talented artists unleash their creativity on the humble takeaway coffee cup reworking them into unique pieces of art.  Once destined for landfill, these everyday items are morphed into stunning pieces ready for auction.  The night transforms into a wonderland of stage performers, good beats and an entertaining live auction.  All proceeds are donated to the Leukaemia Foundation.   One Sugar To Go was first launched in 2010 at Luxe's gorgeous outdoor amphitheatre bamBOO and 2011 saw the coffee cups spilling into The Bakery.  Now the exhibition's curator is busy preparing for the third instalment  ... it's set to be a good one.

Fennel & Orange Salad

I am slowly sifting through my Urban Locavore box of goodies.  I had forgotten to pack my lunch for work so I grabbed my two navel oranges, a pear and some fennel and ran out the door.  Grace and I take turns making lunch for work.  I am blessed that she is not only one of my dearest friends, but also our Recipe Developer at Thermomix in Australia.  I always feel a little nervous when making lunch for her.  We have been trying to eat fresh, healthy produce and sticking to salads at lunchtime.  I whipped this up:

Ingredients (serves 2)​

  • 2 navel oranges
  • 1 pear
  • 1 fennel bulb, finely sliced
  • 100mls olive oil
  • 80mls (1/3 cup) fresh orange juice
  • 1 tsp wholegrain mustard
  • 50mls balsamic vinegar
  • Celtic sea salt and ground pepper
    ​

Method

  1. Zest one orange and reserve. Peel and segment oranges and finely slice the pear.
  2. To make the dressing mix the orange rind, olive oil, mustard, balsamic vinegar and mustard in a small bowl.
  3. Toss the orange and pear with the fennel until combined.  Add the dressing and add salt and pepper to taste.
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"The WA Citrus Industry have relaunched a blue “birthmark” stcker in 2012 to encourage shoppers to select West Australian fruit.  Used in combination with the industry’s strict quality code for grading WA citrus fruit, this sticker will guarantee that only high quality produce is sold to West Australian consumers.'

Sayers Sister

Sayers baby sister is opening this Thursday, 2 August.  How very exciting!  I just know this little place will be a buzz much like it's big bro. Sayers in Leederville really set the benchmark for breakfast in Perth. Which for so long has been the beating heart of Leederville.  Locally sourced seasonal produce with a commitment to quality, their passion and love of good food truly shows.

As a huge fan and loyal patron I am so excited to watch their new venture bloom and prosper.  Congratulations to you both Mark & Steph! I cannot wait to tuck in! xo

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Mundaring Truffle Festival

Rockpool Rocks was a relaxed workshop at the Mundaring Truffle Festival with the wonderfully enigmatic Neil Perry, along with Rockpool Perth's head chef, Dan Masters.  Hosted by velvety voiced Verity James and complimented by 3 Drops wine from Mount Barker. The Rockpool Team shared valuable tips, tricks and all things truffles.  It was fabulous to gain some gastronomic insight from this creative and dynamic  duo.  According to Neil truffles are best served in the simplest of dishes especially eggs.

We touched on three dishes, starting with a fabulous Drunken Pigeon dish.  The chopping of the pigeon was a little disturbing as each bone seemed to crunch echoing through the dining hall.  The pigeon was steamed in an oven bag drowning in a sea of ginger and xiao xing wine. Drunken Pigeon is a signature dish at Rockpool so I am not sure I will be able to get my hungry hands on the recipe.  They also demonstrated a steamed chicken dish with truffles stuffed under the skin and the macaron later served.

We enjoyed a light dish of a simply divine chicken rice dish with earthy slivers of truffle permeating through the skin matched with a gorgeous Pinot Noir from 3 Drops.  Ending on a hazelnut and truffle macaron stuffed with banana truffle icecream with a 2010 Chardonnay by 3 Drop. We were also blessed with a fresh drop of abalone locally harvested. Ahhhhmazing.

What a fabulous way to end a Sunday talking truffled with my favourite pony tailed chef.

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