Laura Moseley

I'll take you on a food journey through Perth and beyond
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 ‘ The Thermomix is going 24/7 and it takes our dishes to the next level ’ Jarrod Di Blasi

‘The Thermomix is going 24/7 and it takes our dishes to the next level’ Jarrod Di Blasi

#MFWF | THROUGH THE LOOKING GLASS

Laura Moseley April 14, 2017

After 17 years EZARD is entering a new phase with Head Chef Jarrod Di Blasi at the helm.

Through the Looking Glass shared a hint of Ezard’s bright future with five courses beautifully paired with matching wine, sake and even beer! Before the magic happened, I snuck into the kitchen to chat with Jarrod and take a pic of him with his trusty Thermomix.

We can expect even more great things from Good Food Guide's 2017 Young Chef of the Year. For more on Ezard, check out Thermo-celeb Dani Valent’s recent review on Good Food. 

 Swordfish cured in aged mirin, cultured cream, white soy, pink peppercorn, puffed rice

Swordfish cured in aged mirin, cultured cream, white soy, pink peppercorn, puffed rice

 2016 Guthrie 'Wild Gurner' Gruner Veltliner, Adelaide Hills, South Australia

2016 Guthrie 'Wild Gurner' Gruner Veltliner, Adelaide Hills, South Australia

 Salad of fermented cucumber, stracciatella, burdock root, toasted black sesame, dill 

Salad of fermented cucumber, stracciatella, burdock root, toasted black sesame, dill 

 Risoni 'risotto', pickled golden enoki, broccolini creme fraiche, mushroom floss

Risoni 'risotto', pickled golden enoki, broccolini creme fraiche, mushroom floss

 1999 Giovanni Dri 'Roncat' Rosso, Friuli-Venezia Giulia, Italy

1999 Giovanni Dri 'Roncat' Rosso, Friuli-Venezia Giulia, Italy

 Chinese style duck, tempura eggplant, young lotus root, fermented chilli dressing, spring onion

Chinese style duck, tempura eggplant, young lotus root, fermented chilli dressing, spring onion

 2016 Mukai Shuzo 'Ine Mankai' Junmai Genshu, Kyoto, Japan

2016 Mukai Shuzo 'Ine Mankai' Junmai Genshu, Kyoto, Japan

 Dark chocolate sphere, chocolate cream, smoked peanut caramel, plum wine jelly, blackberry

Dark chocolate sphere, chocolate cream, smoked peanut caramel, plum wine jelly, blackberry

 Henriques & Henriques Malvasia 10 Year, Madeira, Portugal

Henriques & Henriques Malvasia 10 Year, Madeira, Portugal

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About Laura

Food is my jam. 

Marketing and PR consultant based in Perth, Australia. Seasoned eater.   

More about Laura


The Archives

  • Bali Indonesia
  • Culture + Lifestyle
  • Dining + Food
  • Eat Drink Perth
  • Edinburgh United Kingdom
  • Hakone Japan
  • Hobart Tasmania
  • Hong Kong
  • London United Kingdom
  • Melbourne Australia
  • Paris France
  • Perth Australia
  • Portland United States
  • Recipes + Kitchen
  • Singapore
  • South West Australia
  • South Western Australia
  • Sydney Australia
  • Taormina Sicily Italy
  • Tokyo Japan
  • Travel + Adventure
  • Travel Guides
  • Vancouver Canada
Laura Moseley
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Two days with my family in Singapore. Never too much chicken rice lah.
A bar behind a cafe on a road along a railway. Back Bar (@backbarhylin) opens literally behind @hylin_westleederville this Thursday starring drinks by @craftybarman, eats by @tommyjpayne and a killer mural by @nixoncreative. So thrilled to work with such a great team. Let’s do this! #backbarhylin
Bye bye cling wrap. Fully stocked up on locally made bees wax wraps in fresh and fun colours by @perthwaxwraps. 🐝🌱
Couch eats thanks to @daintydowager x @lowkeychowhouse’s lovechild Easy Street Canteen. Now avail on @ubereats_aus 🙌🙌
Plant obsession growing stronger weekly

Laura Moseley

I'll take you on a food journey through Perth and beyond

A food and travel journey by Laura Moseley from Perth to afar. 

, Perth, WA, Australia

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