Bites: Typika Artisan Roasters @ Claremont

Typika Artisan Roasters have been around for awhile now.  Being the talk of the town, I was keener than ever to give this newcomer a go. Coming in, the crowd was decent but the dining area was just simply superb.  Right from the door step, it was airy with heaps of seat making finding one a bliss.  Comparatively other smaller venues like Tuckshop and Harvest Espresso still pack heaps of quality and in some ways still give a nice indie feel.

Small vertical garden by the dining area

 

The food that we had this morning was pretty good.  For myself, I called the spiced beef benedict @ $18.50.The poached eggs were perfect.  As for the harissa hollandaise, absolutely sensational.  Its flavors hit all the right notes.  It was salty, sour and sweet all with a hint of spice.  For most parts I loved this dish that Typika served me.   However though, I found that the amount of pulled beef were rather miniscule.  It was spread so thin, it felt as if there was something they wanted to hide.  But in actuality the beef was moist and tender.  This for me was a bummer.  A big one too.

 

The Huevos Rancheros @ $16 was my sister’s pick.  It look gorgeous the moment it hit the table.  Micro herbs on the perfectly runny 62 degree egg looked absolutely stunning.  I was sold.  But does it deliver?  In terms of flavor, the spiced tomato mix had the ripeness and at the same time, the acidity to give my palate a kick .  Mixing the egg in, my sis and I found that it did not really turn out the way its description suggests it should.  The egg in no way thickened the dish.  Instead, it became runnier.  Not bad nevertheless.  But if you come in hungry, I think you might go out hungry too.  For my sis whom is a small eater, she found the dish to be lacking in bulk.  Perhaps some beans or another egg should be present.  As is, it just was not enough.

 

 

If you had something light before your meal and needed to meet someone for  a meal, Typika Artisan Roasters top my list of places to continue brunch.  A list I have just made up.  In fact, I was once told by a girl that she felt hungry after having lunch too.  In the end, the food on the plate just did not feel quite substantial.  The taste though, was far from disastrous.  It was beautiful and in terms of flavors, it delivered.  More important than not, the food here was not typical at all.  It was pretty good.  Perhaps a heap more pulled beef?  Or perhaps some beans would have made our meal complete.  Ok, I have probably ranted enough.  But am I right?  You go there and tell me :)!

 

WenY

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Bites: Koko Black @ Claremont (revisited)

Chocolates to me are like KFC and all those other sinful foods.  No, they (chocolates) are not as unhealthy as KFC, but they are cravings which needs to be cured.  Not by some lame alternatives of course.   One of the favourite places my friends go to is Koko Black.  Unlike other chocolatiers in town, it is still exclusively located in Claremont Quarters.  And guess what?  Prices are up.  Most drinks by 50 cents if I recall correctly ($5.95 to $6.50).  Not sure when though.  Putting prices aside, I  had one of the best chocolate tarts there. It was simply sublime.

The tart came with a beautifully short crust and a warm jug of Crème anglaise.  Imagine this.  Pouring warm Crème anglaise on the tart, the chocolate melts.  The chocolate starts to run when scooped.   Best of all, Koko Black does what it do best.  Create good quality chocolate which is rich, creamy and out of this world. Then we have the silkiness of the Crème anglaise along with a whiff of vanilla.  My god.  It was just fantastic.  I have been a sucker for chocolate tarts recently.  Be it mousse, baked or ganache.  There is just so much to eat!!!

 

While I am only semi-partial to Koko Black’s hot drinks, their rendition of a chocolate tart with that touch of Crème anglaise showed finesse which to my tongue, was art.  Delicious.

 

WenY

Media Launch: Italian Master Class by Accento and ICCI

The Italian Cooking Master Class series enter its second year courtesy of Accento and it sponsors along with the recognition by the Italian Chamber of Commerce & Industry.    Each chef hosting one class as part of the series are proud holders of the Ospitalita’ Italiana award, a certified Italian quality seal bestowed only to the most authentic practice in the Italian culinary industry.  Needless to say, the Media Launch night was no less spectacular where food was concerned although I did get a little lost in the Italian culture and language that followed.  So for keen cooks looking to deepen their knowledge in authentic Italian Cuisine, be quick to register @ www.icci.asn.au or call 0892174200.  All classes are held in the Accento showroom in Claremont.  First class starts on the 20th this month.

 

Now, putting formality aside, I cannot deny that I had a really good night and as the little darling was too shy to come along, I asked another friend, J to fill in.  He too had a pretty awesome night.  I mean who would not have enjoyed all the beautiful food coming from the Accento kitchen?Chef Giuseppe Pagliaricci of Perugino (top) and Chef Egidio Squillace from Event Style (bottom) started the night with some well balanced fingers food ranging from scallop Carpaccio's to deep fried Bococcini  and even several toast with delicious toppings!

He is in the midst of preparing the gnocchi for the pasta course!

 

Scallop Carpaccio with mango is every bit spectacular as I expect it to be especially the fruity mango used as a topping.  Needless to say that even the best pairing can be flawed when the quantity is off.  Fortunately, this was exceptional.   

Prawn and pesto sauce.  While this was another fresh course, I found the serve too small for me to enjoy the richness of a typical pesto but I could not fault with much other than that!

Bacala (cod) fritters (without potato) was also another decent eat.  It had good texture although a significant portion of its crunch was lost due to its standing time on the plate.                                                                             Cod fritters.

 

The toast which I found to be really awesome.  It was simple.  Just crisp right, the correct portion of cheese and that topping of truffles was really minimalistic but the flavors were just at the right intensity.  Although a tad too dry, the combination of flavors were simply sublime!  Really quite extravagant and it reminded me of little darling’s parmesan net, chicken broth and truffle toastie that we had at Robuchon’s restaurant in Hong Kong. See post here Le Atelier de Joel Robuchon.

Besides this we had other starters like the crumbled bocconcini which was another tasty morsel served to us that night.  For me, it was again another minimalistic approach to maximize the natural flavors of the ingredient.  This felt very Italian.  Something like that when left to the Americans would normally come with Smokey barbecue or some sort of dip.  And in fact, a more popular dish that day would have to be the prawns wrapped in prosciutto.  Something that disappeared so very quickly when served.  Every single time.  But no worries, I caught it in the pan :)!

 

Following the launch and speeches by organizers, we moved on from finger food to the main  courses for the night.  First up was a course of pasta.                                                                                                                        Chef Giuseppe Pagliaricci of Perugino looking exceptional in this photo. He loves his Italian food and his expressions do not lie.  Here, he prepares the sauce used for the gnocchi.  This was for me an extremely genius dish which I enjoyed best.

 

The gnocchi with gorgonzola, apple, parmesan and pine nuts Fluffy gnocchi pillow coated with decadent gorgonzola and parmesan sauce.  Wow factor for the night.  The aroma of the cheese was easily orgasmic and the flavors of the cheeses mellowed really nicely.  Especially when eaten with the little bits of apple.  Yums!  Pine nuts hmmmm I could not taste any.

 

Ravioli filled with potato, cheddar, and prosciutto with a pumpkin sauce and a dash of béchamel was the second pasta course.The pasta skin made under the watchful eyes of the chef was thin and silky smooth!  Chef Giuseppi says, the most important thing for the pasta is the ratio of egg to flour.  He was careful enough to not spill his magic ratio so if you want to find out more, definitely register for the first Italian Master class led by him @ www.icci.asn.au or call 0892174200.  For me though, the highlight was the perfectly cooked pumpkin sauce.  So delish :)! The white sauce despite complementing the dish did not feel like it was needed! 

 

Rack of lamb cooked with olive oil, lemon juice and oregano was the meat course which I loved best.  It was tender, and the flavors of the lamb were not clouded by any seasoning.  It was just good old classic rack of lamb with pepper and salt, a few other herbs that was sealed before being finished in the oven.  Lip-smacking good!

 

To finish the night, we had various cakes and more but the only desserts that could fit in my tummy were the 

1. Macadamia panna cotta with white chocolate sauce

2. Pistachio panna cotta with berry sauce

These desserts continued the enjoyment we foodies were having for the night.  While both were absolutely moorish, the acidity of the berry sauce gave the panna cotta an added complexity rather than topping sweet milk with more sweet milk.  For me, the Macadamia panna cotta with white chocolate sauce  did not reach the extent of cloying but felt bland as there was not contrast whatsoever.  One comment though, was that the pistachio in the berry panna cotta did not provide much crunch.  Felt somewhat soggy!   Perhaps better on top then at the bottom? :)!  Nevertheless, every spoonful was enjoyable :)! Just being picky because you expect chef’s like that to be at the top of their game! Bwahahaha

 

I was too full to eat anything else by the time the clock struck 9.   For me, tonight was awesome and I can only imagine the rest of the master classes where all participants get to feast on equally moorish courses.  How would I describe the quality of the food today?  Well authentic would be a great place to start albeit a bit shallow if one assumes all Italian cooks are equally pure.  For me, the food today was to a certain extent minimalistic but manages to capture the Italian flavors at its best.  So is it time to bring out the inner Italian in you?

 

For me, it was also the first time meeting my foodie mates TFP, ChompChomp and the Queen of Bad Timing.  All of which were super friendly and lovely people.  Maybe next time I will not be too paranoid about media launches although I have to say that the formality of such invite usually extends past my norm hahaha.

 

More information of the Italian Cooking Masterclass is shown below courtesy of http://travelletto.com

All demonstrations start at 6.30pm and held at the Accento Showroom, 256 Stirling Highway Claremont.

Cost per class is $90 or $500 for the series of six.

For more information, visit www.icci.asn.au or call 08 9217 4200.

 

WenY

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Bites: Koko Black @ Claremont

Over my two trips to Melbourne, I have miraculously missed the much hyped Koko Black which is part of the chocolate circle which cocoa lovers so very often mention.  But Í have no reason to fret over this as Koko Black has arrived in Perth.  Over the last few months, I have been visiting this chocolate boutique regularly, each time for a different beverage and bite. 

Putting impressions first, Koko Black located at Claremont Quarters looks impressive even from the outside.  It has a nice wooden floor! And a small little enclosure which diners can watch the chocolatier make the chocolates.  Also, the service shows the emphasis Koko Black has put into their boutique outlet.  A waitress occasionally comes to fill our glasses, which is a good thing for me because chocolates makes me thirsty!! @@!

Firstly and the most important thing for any chocolate lounge/cafe/boutique or whatever extensions you can think of, would be.. the hot chocolate!

The hot chocolate here is fabulously presented! A crafty design graces the delicious layer of froth.  Underneath this tempting layer lies the heart and soul of this winter warmer which is perfect for all seasons too!  Instead of emphasising on sweetness, Koko Black has an added cocoa strength to its hot chocolate which creates its very own unique taste.  While fishman loved every bit of it, it got a thumbs down from us (sis, darling, Nee and I).  While the first mouth sends you to heaven, the second, third, fourth and so on becomes a burden!  With a good accompaniment of quality desserts and pastries available upon ordering, the hot chocolate easily becomes abandoned when the tummy is filled.   Proven true for my sister at the very least.  She ordered a trio of taste which has became a very popular menu item for our visit each time!

 

Seen above, the trio of taste cost about $9.50.  It lets you choose three fine desserts or pastries.  In the picture above, we have the Opera Cake, the Brulee tart, and the Tomato savoury tart.  The Opera cake has become an addiction for fishman and Nee with its very delicious and creamy, not to forget smooth texture in each layer.  It is so damn delicious I have to admit! Luckily Koko Black exercise damage control by limiting the size of the desserts!!!  However, my love affair with the Brulee seems endless.  Little darling and I fell head over heels with this yummy tartlet! A must try for everyone! It turned out that my sister enjoyed the tart a great deal too! At least more than the rest of the cakes!  (Note:  the Brulee tartlet seems to suffer from a severe quality inconsistency.  Varying layer of sugar – mostly too thick or a solidified custard layer =(   )

 

Other things I’ve tried here includes the White chocolate Pannacotta which is really yummy!! Darling puts it on the same level as the Brulee tart! I also tried the Belgian Spoil which is not something I would order again.  It was mehhhh! Mediocre at the very best!  I also tried the Hazelnut hot chocolate which smelt good but did not meet expectations!  I also remember Nee Nee trying the Lite Hot Chocolate which our friends describe as a high class version of ‘Milo’! 

 

Overall, I have to say that all the hot drinks here failed to meet my expectations(or at least those I have tried).  Nevertheless, personal preference is a key reason for the dismissal of the hot chocolate.  I felt that the chocolate tasted slightly off.  It was not something that I am used to!  Not that I do no appreciate the uniqueness of it, but errhhh??  The chocolate turned our rather sickening.  That also applies to the iced chocolate.  Finishing a cup of hot chocolate here could easily leave you in a state of coma!! Rather than further explaining myself, I would recommend readers to give Koko Black a try ;)!  Really, it is a must.  As for the trio of taste, my pick would be the Pennacotta, the Brulee tartlet and the Opera Cake.  Lastly, if you are really determined to not have the hot chocolate, opt for a pot of tea with a side serve of honey for sweetening instead of sugar!!)

 

Owww yeahhhhhhhhhhhh!  And lastly, thanks to my sis for the photos! She now uses a similar camera to mine =.=!!

 

WenY

Bites: Bilby’s Burgers @ Claremont

On the eve’s of the Chinese New Year, the dinner is smokin’.  You get chicken, duck, pork, beef, prawns, squid and blah blah blah I think you get my drift.  It’s a supreme feast of meat for kings.  And then on the NEXT day which is the the first day of New Year, my family has this weird tradition to go vegetarian for the whole day @.@! Oh my god!  I’m forced to wake up early to have a good vegetarian breakfast, followed by a vegetarian lunch before ending the day with another vegetarian meal.  I dread the first day of CNY despite being able to collect a good sum of red packets! Constantly craving for those greasy wicked wings from KFC served piping hot with chips.

And on the night of CNY, Yobi stayed over and mannn.  My mom made for him curry noodles with MEAT. Wtf? Noooooooooooooo!  But it doesn’t matter because I was about to indulge in another one of my meaty adventures the following day.  It wasn’t really planned but Vil told me about it on CNY and yeah, it just happened. 

The following day, Vil picked Yobi and I from my place before driving to the showground to find the hidden gem of Claremont.  Didn’t take us long.  Vil just popped a few words into the Iphone and viola~!  We were there within minutes.

Bilby’s~!!  Not your everyday side stall.  This place even has its own website http://www.bilbys.com.au/.

This is Vil.

This is Yobi.  And he is a terrorist.  But don’t worry he can’t shoot you because his hands are fixed to his mouth.

My order of chips and aioli was out first.  I think they mixed both the cold and hot chips together @@! But it was still nice.  But onion rings @ Jus Burger ftw.

Soon after the chips were served, the burgers were out too!

Three burgerteers.  One for all, all for one.

Vil’s steak burger. Red Eye its called.  Scotch fillet steak with mushrooms and cheese all freshened by crisp lettuce and finished with aioli!

Yobi and I ordered the same burger! He’s a copy cat hohohoo!

Ours was called the King Pin.  The name speaks for itself.  Bacon, beef patty, egg, cheese and salad.  And oh, they didn’t use ketchup.  I think they used pasta sauce! My 10cm tower. By the end of the meal.  I was exploding.  Not sure why in the world is my capacity so small.  But by the look on Yobi’s face.  This burger was nothing. @.@! Oh godd! 

My verdict?  The burger was yums.  Liked the sauce but I would have liked a firmer piece of beef patty.   Yobi thought that perhaps the bacon saved the day.  But he has a funny food chain which only consists of pigs and him.  Vil on the other hand was in love with his burger.  Sounds superbly delicious truth to be said. Scotch fillet steak @.@!!   Another crazy thing about Bilby’s is its price.  Super cheap.  The people @ SixThousand says Bilby’s has the best bang per buck in the North of Perth,  while Alfred’s the godfather of the South.  Another noticeable thing about Bilby’s is its setting.  I thought I was in Busselton for a moment.  Loved it. Will be back for other choices next time!

WenY