PFR Archives Modern Australian


Juniper & Bay - Tonka Bean Ice Cream with Creme de Cassis & Toasted Macadamias

Juniper & Bay – 28 Jul 2016

A restaurant like Juniper & Bay is a hidden gem. Unpretentious, yet based in a classy intimate setting with excellent warm friendly service, the food on offer is nothing but quality from execution to presentation to flavour. We chose the fixed price option of 3 courses for $54 which allowed us to choose the dishes we want and also share them for extra variety. The night started off with a delicious smoked pumpkin and honey soup full of depth and flavour, with the peppercorn providing a peppery bite which is just what the soup needed. For entree, the tender honeycomb tripe was immersed in a stew like Burgandy sauce full of flavour and enjoyed with a crispy puff pastry. For mains I had the pulled lamb shank that was super tender, just falling apart. Partnered with a delicious meaty jus and an array of roasted vegetables atop a tomato paste like sauce, the deconstructed ratatouille was very cleverly executed. For dessert I particularly enjoyed the eye catching beautifully presented tonka bean ice cream with toasted macadamias for crunch. A smooth vanilla like ice cream partnered well with the creme de cassis, the mint, cream, strawberries, tuile, and the candied crown. Fantastic food at exceptional value, I’d be happy to come here anytime.


Petition Kitchen - Sweet Spiced Pork Collar

Petition Kitchen – 25 Jul 2016

I’d met with a client and we decided to head out for a bite so I chose Petition Kitchen where we had our team lunch earlier in the year. With a lovely casual yet inviting interior, we started with some lovely house bread with whipped butter before moving on to mains. A little dish of spiced deep fried chickpeas was also provided which are really moorish. I ordered the sweet spiced pork collar which also comes with an iceberg lettuce salad. I thought the pork had a bone but it’s all flesh as there’s one very large chunk of very delicious, tender, succulent pork immersed in a slightly gooey sweet Asian inspired sauce. Each bite is really delicious and I also like the crunchy pork shavings. The flavours get a little strong so the iceberg lettuce salad with a sesame dressing is a welcome relief. We had also ordered butter beans, sauce gribiche, fried curry leaves. The mayonnaise like mustard sauce covering the butter beans are so delicious, they’e turned the humble vegetable into something really tasty in it’s own right. I nearly ate through all my pork but decided to leave full rather than stuffed. A really well crafted meal which I enjoyed. My client was also impressed with the venue and enjoyed his meal too. It’s great that Perth can impress the out of towners.


C Restaurant - Course #3 - MushroomCannelloni

C Restaurant – Manjimup Truffle Degustation – 13 Jul 2016

The limited time offering of a 6 course Manjimup truffle degustation menu had me very interested and so I made a booking to enjoy the lowly night time views of Perth in a wonderful ambient setting and excellent service to boot. The night started with an amuse bouche of a delicious, rich, and very creamy ham hock soup with an excellent ham and cheese croquette. The next course served two perfectly cooked and seasoned scallops enjoyed with a soft tortellini encasing a lovely marron filling. The black squid ink cracker was also a very enjoyable element. The third course saw a lovely crumbed jacket, covered in shaved slices of truffle, encasing juicy mushrooms and enjoyed with a very creamy celeriac puree. A wonderful earthy dish. The main course continued on with the earthy theme, drawing upon earthy winter elements to present a very hearty dish based around a sous vide Angus beef tenderloin chunk which just pulled apart. The different mushroom textures allowed mushroom to be enjoyed in a number of ways, enhancing the beef. With all the food served, thankfully a light dessert was presented, a most fabulous macaron filled with a sumptuous milk chocolate ganache and a touch of passionfruit which was amazing. The chocolate soil simulated the crunch of passionfruit seeds, a clever textual play, even though the passionfruit sorbet was seedless, smooth and flavoursome. The final course presented a cheese board enjoyed with quince paste which was a lovely finish to the meal. A very impressive experience from start to finish. I thoroughly enjoyed my dining experience and definitely recommend the degustation or even just a meal here from the set menu or al a carte menu.


Northbridge Brewing Co - Southern Fried Chicken

Northbridge Brewing Co – 1 Jul 2016

It’s fantastic we have a brewery right in the heart of the city serving a range of brews, beers, and ciders. With a multi level venue including a roof top bar overlooking the city and the green grass of the Northbridge Piazza, it’s a casual relaxed spot to enjoy a pint or munch on the meals from the menu. I took a seat outside and ordered the southern fried chicken. It was a cold start to the day but the spices on the southern fried chicken start to warm you up. I really enjoyed the crunchy crispy perfectly cooked chicken coated in a light batter. There are three sauces served to liven up the delicious chicken. I particularly liked the first red chilli hot sauce which has a little extra bite, but the blue cheese sour cream is very soothing and the sweet chilli sauce is more on the sweet side to change tack. There’s a generous serve of chicken which left me comfortably full and satisfied.


Clarke's of North Beach - Swordfish, Charred Octopus, Spiced Pumpkin, Chorizo Smoked Yoghurt

Clarke’s of North Beach – 22 Jun 2016

Clarke’s of North Beach presents a soft warm ambience to enjoy the fine dining experience on offer. I opted for the 6 course degustation which started with an amuse bouche of a delicious crunchy mushroom croquette finished off with a sandalwood smoke. The very lightly marinated swordfish presented delicate flavours paired with the char from the octopus. Sous vide chicken was the next dish to arrive which presents a very different texture to what one is used to, but the tender succulent breast is delicious with the crisp skin attached. The deep fried skin is too intense and leaves a burnt taste in the mouth which detracts from the dish. However, the sweetcorn veloutte is brilliant and so delicious, perfect for winter. Lamb backstrap was the hero of the next course, also sous vide, succulent, tender, and the lamb flavour is a little more intensified than usual which is excellent. There’s plenty of flavoursome jus to tip over and enjoy and the parsley sponge helps to mop up the jus that you can’t get onto the cutlery. The coffee crumb and beets help balance the meaty flavour and the fatty flavours from the lamb riblet are excellent. Pre-dessert presented a tonka bean pudding which is small in stature but very rich with the sticky golden syrup. However, the vanilla anglaise is a wonderful addition and partners perfectly to offset the richness and make this into a very satisfying dish. The last course presents rhubarb compote which has a touch of sweetness and acidity to contrast against the very creamy panna cotta. The rhubarb sorbet also cuts through the richness and is refreshing to the palette. A finely crafted and well thought out menu with elements that compliment each other and deliver a wonderful dining experience.


Greenhouse - Smoked Ocean Trout with 62C Egg

Greenhouse – 14 Jun 2016

I’ve been to Greenhouse on a number of occasions and headed there for a team breakfast. I chose the house smoked ocean trout atop toasted rye bread, which was served with a apple and watercress salad and a 62 degree egg. I really enjoyed this delicious breakfast. I love smoked trout and the apple and dressing helps to cut through the slight richness of the trout. The dense rye bread is great for soaking up the runny egg yolk. The sous vide effect ensures the egg is cooked perfectly, but I would prefer 63° sous vide egg which is less runny and the white is a tad firmer. With a cup of mocha, yummy breakfast and great start to the day!


ChefHire - 09 Smoking Gun

Chefhire Atelier – 2 Jun 2016

Bradley Backhouse is the executive chef and owner of ChefHire and ChefHire Atelier. They run a cafe and restaurant, operate a range of cooking classes, hire out chefs and other hospitality staff for events and the like. As ChefHire offer staff for training, they’re always on the lookout for experienced staff. However, even if you’re looking to begin or switch careers into the world of food, they also train apprentices and trainees in working in the kitchen and in a hospitality environment.

We got the chance to experience the Modern Techniques cooking class and prepare a three course meal. This class covers the use of some modern equipment such as sous vide bath, thermal circulators, foam guns and a few interesting techniques such as spherification and some different types of foam.


Lot Twenty - Neal Jackson's Pork Belly & Grilled Prawns

Lot Twenty – 7 Apr 2016

Lot Twenty presents a relaxing casual atmosphere to enjoy a few drinks or a meal. As part of the Eat Drink Perth food festival Lot Twenty featured Neal Jackson’s Pork Belly, which presented crunchy crackling and tender succulent pork which was delicious. I also loved the grilled prawns with a tasty coconut sauce. The carrot tartare was refreshing cutting through the richness. For dessert I had the raspberry pannacotta with granola which was yum. I really liked the buttery crunchy granola contrasting against the smooth pannacotta which was a little too sweet for my liking.


Lamont's Bishop House - Chocolate Fondant

Lamont’s Bishop House – 6 Apr 2016

In amongst all the concrete buildings one wouldn’t think you could find a beautiful secluded tranquil area away from the hustle and bustle of the Perth CBD. But the Bishop’s Gardens and heritage Bishop’s House which houses Lamont’s is the perfect getaway to enjoy delicious cuisine in a relaxed atmosphere. The first course presented juicy sweet lobster immersed in a delicious soothing gazpacho which was a very light tasty introduction to the 3 course meal. For mains, I loved the deep fried tender zucchini flowers and the jus was simply superb, thoroughly enjoyed with the tasty meaty Wagyu beef. I liked the purple heirloom carrot which has a different flavour and the smooth potato mash and yummy bresaola round out the components to a satisfying dish. For dessert, an oozing chocolate fondant was served up which is simply divine. I loved the chocolate flavour and the marshmallows to mop up the sauce. The raspberry sorbet was tasty though a little jarring in comparison to the fondant and didn’t think it complemented the fondant, but it is still a delicious way to finish the meal. The waiter who served me was a very casual, yet professional, affable person which also made the experience worthwhile. Comfortably full and satisfied.


Red Cabbage - Course 1 - Farm

Red Cabbage Food + Wine – 22 Mar 2016

I was really impressed with the 7 course degustation Red Cabbage presented and I can see why they’re highly renowned. Dining in an intimate atmosphere with quality crafted food, there were several dishes that were absolute knockouts. The first of these was the amuse bouche of pickled prawns which presented delicious sweet prawn flesh, plump tender mussels, and a delicious chilli tinged thick fermented tomato like sauce. The second course presented cured prawn which was too sour for my liking but the plump juicy scallops were enjoyable. The third course oozed a strong coal smoked odour which added plenty of flavour to the marron, with the proscuitto like pork jowl providing the seasoning. Another highly impressive dish. The blow torched ocean trout was super tender and enhanced by the sweet pickled cucumber but it was the shitaki dashi which was flavoursome, particularly impacting the clams which were superb. This was followed by a masterfully crafted and presented cheese course which was fantastic. Cashel blue cheese was paired with a biscuit like cheddar crumb, a touch of sweetness from the carrot ganache, and more sweetness from the white chocolate and refreshing pear sorbet. The pre-dessert coconut sorbet with cherry jam underneath was excellent, but those chocolate pistachio shards were even better. The smoked Jersey milk pannacotta tasted like a fluffy cloud of milk with other elements providing the flavour, though a little over-influenced by the caramel. To finish, a set of chocolates was presented which was delicious. Fantastic dining experience well worth the money (even at full price).