Is it right to eat dessert at breakfast? Mary Street Bakery's head chef Courtney Gibb is forever pushing the breakfast boundaries and turning the boring ol' hour of eggs on toast and bircher on its head. Our ensemble had the air of a decadent evening meal but was happily consumed with coffee before the clock struck 10am.

A luxe way to start the weekend with favourite friends Ai-Ling of Food Endeavours of the Blue Apocalypse, Custard & Co's hustler Caitlyn (also of Mixed Dozen) and Stacey Clark Stylist. We spent the hours talking shiny new diaries, pop up dining adventures with Custard & Co that will soon fill up our calendars and all the wonders that inspire us about embracing the clean slate that is the new year. Fuelled by salted caramel, candied bacon and caffeine we went on our merry way clutching our Custard & Co Family Xmas ciders.

Love you girls xo

Ricotta gnocchi corn hazelnut kale pecorino

Stacey Clark, myself and Ai-Ling with our Custard & Co Family Xmas ciders.

Salted caramel popsicle chocolate fudge candied bacon

Sometimes I think ... where did I eat before Bivouac opened? We find ourselves returning time and time again.

We kickstarted dinner with a serve of porcini mushroom and gruyere croquettes jalapeno aioli with a bottle Inedit. Inedit carries the meaning 'never been done before'. A beer skillfully crafted by the brewmasters of Estrella Damm in collaboration with Ferran Adria, Juli Soler and Sommelier Ferran Centelles and David Seijas from ElBulli Restaurant. Created solely for the purpose of being enjoyed with food. Upon first sip, Inedit is quite subtle and light on the palate but paired with food it is pure bliss. It cut through the oily crunch of the croquettes and each sip magnified with each bite.

Gnocchi would have to be my favourite vice. There are only a handful of restaurants in Perth where I only have eyes for these little pillows of potato. Bivouac is currently leading the pack. There is some pretty fking amazing gnocchi coming out of the kitchen at the Biv. Pan-fried pillows of perfection served with blue cheese, kale and walnuts, the richness and depth offset with the sweetness of caramelised pears. Heaven is a perfect bite of all these flavours.

We also shared another favourite "la tagliata', a whopping 300g aged sirloin perched atop smashed potatoes and kohlrabi puree and then drenched with a pedro ximenez reduction. The meat cooked just right and the flavours almost overwhelming.

We then followed up this feast with a decadent serve of creme catalan and rolled back home.