Blog
I am loving the vibe of North Perth, its brewing with new spots to feed the hungry souls of the neighbourhood. Old Laundry is its latest offering brought to you the wonderful team behind Five Bar and Lot Twenty.
Saturday mornings call for caffeine
Motel Mexicola
Jalan Kayujati No 9
Petingenget Beach
Seminyak, Bali 80361, Indonesia
Tel: +62 361 736688
The dumpling obsession is universal. From Polish pierogi, to gyoza in Japan and Italy’s love for ravioli, people the world over enjoy a good dumpling. So it was only a matter of time that some bright spark in Perth would dedicate a food stall to the humble gua-bao.
Literally translated to cut bread, gua-bao is a Taiwanese snack food usually comprised of braised meat and condiments sandwiched between fluffy, sweet white bread. Coincidentally, ‘bao’ rhymes with wow and it’s a steamed parcel of carbs, pork and magic that has everyone talking.
So what does it take to reach Level 99 Bao Master? I caught up with The Bao Bar’s Aaron Chew after steaming endless serves of bao at Whipper Snapper’s Small Batched whiskey and food fest, to find out how he went from making a killer packet of Mee Goreng at age 10 to running his own pop up.
You must have heard my cry for help, I've been longing for a specialty bao pop up. What drove you to open The Bao Bar?
The Chinese food in Perth is predominantly Cantonese style cuisine with some influences from Malaysia and Singapore cuisine. This is what we have all grown up with and it really has not evolved over the years.
The Bao Bar was created to show the people of Perth the diversity that exists within Chinese culture, using food as the medium to share those stories. I want people to know that Chinese food is much more than just Dim Sum or your typical No. 34 Sweet and Sour Chicken.
The heart and soul of true Chinese cuisine lays within its street food. It’s those daily staples in Chinese populated countries such as Taiwan, Singapore and Hong Kong, that really shine. Bao (more specifically gua-bao) is the perfect vessel to showcase Chinese style street food. Its already proven to be a popular concept abroad in America and all over in the eastern states. Its about time Perth got their bao on!
So who is behind The Bao Bar?
The Bao Bar is run by yours truly, Aaron Chew , Level 99 Bao Master (with a few amazing partners). I’ve also been lucky enough to rope in a bunch of friends who take time out to help me in exchange for delicious bao and good times.
Is this your first foray into the food world?
Well my parents used to own a little Chinese takeaway joint Bentley "Chew's Chinese Takeaway" (10 points to anyone who actually can remember it or ever went there). I spent my childhood years running around the place. Around the age of 10, I got acquainted with the kitchen experimenting with noodle soup, rice dishes, pasta and roast meats. I could also make a mean packet of the infamous Mee Goreng! But yes, The Bao Bar is my first flirtation with the real deal.
What has inspired your menu offerings?
The menu is inspired by a plethora moments; from recipes which I have grown up with, to things which I have eaten throughout my life, and those discovered on my travels around the world. I wanted to take well known flavours in Chinese cuisine and give it a modern twist by serving it in a gua-bao. I’ve placed important on trying not to stray too far away from traditional flavours and always finding a way to relate it back to its original roots. If I fail to do that it defeats the whole purpose of what it is I'm trying to achieve.
Obviously, you have been taste testing bao all over the world. Can you name any that have just rocked your world?
Hands down, Grandma's.
And so, my last question, the mum test! I know firsthand how critical Asian mums can be of honing your craft. What has your mum thought of your baos?
My mum is (and possibly forever will be) against the idea of opening up a pop up bao shop instead of being an accountant, doctor, engineer or lawyer. She on occasion has come in and eaten some of my baos and at times can be full of criticism, "why didn't you do this instead?", "why does it look so ugly?", "why you serve so much … are you trying to lose money?", it goes on and on. But lately she hasn't really said anything negative. I’ll make bao and she would eat it, look at me and then walk away. I’m just going to take that as the best compliment! In my books, her response of silence is pretty much the equivalent of being awarded a Michelin Star.
Cold brew and cookies
Banana and caramel waffle with fresh banana, palm-sugar caramel, peanut crumble. cream and ice cream and Coconut chia pudding with mango, kaffir lime toasted coconut
Smashed peas on rye - sweet pea, edamame, tomato, fried shallots
My girl @pertheats hand modelling for that perfect shot
Traditional Singapore breakfast - Layer Sprolo's house-made kaya jam and salted butter on the sourdough toast for a sweet and salty dance on your tastebuds.
Then top the sous vide eggs with pepper and a lug of soy, stir it all up and dip right in.
It's true, Mary Street Bakery is my favourite place for breakfast. Maybe its my soft spot for Beaufort Street, or perhaps its because you can order gnocchi and icy pops before noon. I always find myself torn between two dishes, so I do what any sensible person would do in my position … I order both and the waitstaff pretty much give me a 'hell yeah' high five. Maybe its this total acceptance and applauding of overordering that keeps me going back.
Pork snitzel creamed corn kimchi egg
Mescal cured salmon slow egg avocado jalapeño lime toast, Cold drip coffee, Fried chicken buttermilk pancake peanuts maple butter fried egg, Pork snitzel creamed corn kimchi egg
Mescal cured salmon slow egg avocado jalapeño lime toast
Photo by Whitney Ng who now goes by Little Lofts
We're back for 2015!
Last year Ai-Ling Truong (aka the Blue Apocalypse) and I started a little segment called The Food Alternative. It airs each Tuesday at 6pm on RTRFM 92.1 during Drivetime with Simon and Anth. Those guys basically drink beer and interview our guests whilst we do the hard yards ... researching potential stories, eating a lot (for research yeah?) and unearthing Perth's best kept secrets to share with you.
We focus on WA's awesome foodie scene where great eats, drinks and passion meet and we love it! So far we have 37 episodes under our belts all of which you can find right right here.
Every now and then Ai-Ling or myself will jump on air and this week I spoke with Simon and Anth about Eat Drink Perth. If you missed Episode #37 you're forgiven as I am sure you were just in the toilet or something. But never fear as you can jump online and listen to our restream.
Here is a link to all the great events I mentioned:
There is something about finding little gems in the 'burbs. Recently over dinner we were talking about those places you almost want to keep a secret for fear of the masses taking away the ease to grab a table at your favourite haunt. Rotana on Eighth Avenue in Maylands is going to be one of those places.
A mismatch of Western eats amongst deliciously authentic Middle Eastern plates, forget bacon, eggs and the tomato sauce and go straight for the mezze.
Shanglish
Samobousik
Fried kebbi
I thought the Grilled mixed plate was awesome value considering what you usually get for $24 at the pub. A mix of beef, chicken and lamb skewers served with rice, fattoush, pita, hommous, garlic dip and baba ghanouj.
The Perth Cultural Centre was again brought to life with music, chatter and the aroma of smoky bbq goodness. The Night Noodle Markets kicked off on Wednesday luring crowds of hawker food seekers. If noodles were the holy grail, the wonderful offering of soft, fluffy steamed bao certainly led me astray. There is something special about the humble bao, those steamed mantou buns lovingly stuffed with magical combinations.
Who: Lucky Chan's Noodle & Laundry (almost open in Northbridge)
Where: Urban Orchard
What: Bao Chicka Wow Wow - Panko crumbed chicken, sesame mayo and kimchi and Red braised pulled pork, pickled cucumber and charsui.
Tip: Definitely order both and devour them yourself! I'll be going back to try the ramen
Who: Let's Do Yum Cha
Where: Central Square
What: Steamed BBQ pork bao, Prawn and chive dumplings
Tip: The signs are a little deceiving as they say 6 for $15. You can make up a plate of 6 different yum cha morsels for $15.
Who: Let's Do Yum Cha
Where: Central Square
What: Steamed BBQ pork bao
Who: Low Key Chow House (Leederville)
Where: Central Square
What: Mantou buns with pork two ways, crispy and slow
Who: Low Key Chow House (Leederville)
Where: Central Square
What: Kari Ayam Chicken Curry served Nonya style
Tip: This would make the perfect main course after devouring a few small plates. So flavoursome!
Who: Banana Leaf
Where: Urban Orchard
What: BBQ pork skewers cooking
Who: Banana Leaf
Where: Urban Orchard
What: Lechón Kawali (Deep Fried Pork Belly)
Tip: Give the pork a good drizzle with vinegar and make sure you sauce up your rice. This could have been heaps tastier with a thick oozy sauce.
Who: Banana Leaf
Where: Urban Orchard
What: BBQ pork skewers
Tip: Make sure you douse the rice in plenty of sauce
There are also plenty of bar offerings including Yalumba's pop-up sea container where you can sit overlooking the bustle, Thatchers Cider and Coopers. Sit down and wash down your Asian delights to the sound of great tunes.
The Night Noodle Markets will be running 18-29 March 2015
Mon Tues 5-9pm
Wed 5-10pm
Thur Fri 5-11pm
Sat Sun 4-9pm
Here is a peek at the menu:
Chicho Gelato thrives on creative collaborations with local artisans and their latest mashup is the ‘Chicho Panino’. This time round Chicho has partnered up with Bare Baker aka Charlotte Haygarth, the baking minx behind the rockin’ treats at Uncle Joe’s. This marriage made in sweet heaven will be available tonight at Perth's Twilight Hawkers Market Dessert Garden.
So what is a Panino? Well, panino means sandwich in Italian and you’ll discover Chicho’s delicious gelato jammed between two of the Bare Baker’s joyous cookies. Chicho have been playing around with flavour concoctions that will sing and breakdance on your palate. Think a giant sandwich meets whoopie pie!
Definitely hurry down as there is only a limited supply. And if you miss on out these little sandwiches of goodness, you will find Chicho peddling their paninos every Friday during Eat Drink Perth.
Mango + Pawpaw sorbet with Coconut cookie
Salted Caramel gelato with Chocolate Oreo cookie
Match (green tea) gelato with black sesame cookie
There has been a bit of a fermenting frenzy circling our office. Kombucha bubbles at our desks and words such as scoby and kefir often fill the air. Fermentation is an ancient 8000-year-old practice, responsible for delights like kimchi, sauerkraut, yoghurt, wine and cheese and stinky stuff like nato (eewww).
Since local fermentation goddess Lisa Thornton of Get Cultured pickled it up on air for our RTRfm 92.1 show The Food Alternative, my interest in pickling, fermenting and basically cramming anything into a jar quickly escalated into an obsession. So when I found both sauerkraut and a lonely pickle on my plate at Sixteen Ounces, I instantly called it love.
Bratwurst hollandaise is a pretty plate of streaky bacon, sauerkraut, shaved parmesan, gherkin, poached egg and greens for $16.80. I ordered mine sans toast which is my idea of starting to watch what I eat in the new year (note I still had the hollandaise!)
The crew here use Five Senses Coffee and always put on a good brew. We had a long mac (topped up) and flat white.
Sixteen Ounces' Farmhouse Brekky is everything you (okay .. or your ravenous boy who isn't bent up on the pickling phenomenom and who can happily eat bread three times day) have ever wanted in a big breakast. Complete with double meat streaky bacon and bratwurst plus poached eggs, mushroom, baked tomato, greens and toast all for $21.50 which is pretty reasonable when it comes to morning delights in Perth.
Ever since Jon Favreau's movie Chef graced the screens I have been preaching that Perth needs a good dose of Cuban food. That tempting sizzle of the Cuban sandwiches hitting the hot plancha press could be played on loop over and over.
A Cubano is an a-pork-alypse of flavoursome goodness, a white loaf licked with butter, wedged with layers of roast pork, glazed ham, Swiss cheese and thinly-sliced dill pickles. Then placed on a hot press until the loaf turns a crispy, golden brown and the tell-tale 'I'm ready' legs of melted cheese drip down the sides.
With Cocina Bandito popping up at 140 Barrack, you can find out what this Cubano business is all about. You know you are in good hands when its the energetic team behind The Classroom and soon to open Lucky Chan's Laundry & Noodlebar. Just have a little trust and try the Cubano, you'll thank me later.
Cuban missile BBQ prawn open tortilla $13
Totally gluten free chips with fresh guacamole $7
El Presidente chicken and rice $13
Bay of Pigs traditional 'Cubano', roast pork belly sandwich $13
When it comes to eating on the festival circuit Bangkok Jump Street always delivers! Dao and Jane are the friendly duo behind this Thai street food pop up. The pad thai is always a hit and I love trying new dishes at every event. Definitely scope them out if you can!
For the past five years Beaufort Street has been my spiritual home. My role as Food Director of the Beaufort Street Festival is a labour of love and allows me to collaborate with inspiring local businesses, creatives, foodies, chefs and likeminded souls.
In the lead up to the festival, our little food commitee curates events to showcase all the wonder that Beaufort Street has to offer. We celebrate good food and drinks amongst amazing company whilst raising funds for the Beaufort Street Network, the not-for-profit driving force behind the festival.
Last year we focused on hosting our food events in unused spaces. This vision aligned with the Beaufort Street Network’s efforts to create a public space on Mary Street. For two weeks, Mary Street was transformed into a pop up piazza which was just lapped up by locals. For years the local community has been yearning for a free, comfortable public space on the strip and now these dreams are being realised. We are chuffed that the City of Vincent is now working to develop a permanent public piazza.
With our vision in mind the team at Five Bar jumped at converting their garage for our Craft Beer Crafts’ Table event. The garage was transformed thanks to styling by Stacey Clark Stylist and we reveled in six courses of goodness by the talented chefs from Five Bar and Lot Twenty. The spotlight shone on local breweries, with the gang from Eagle Bay Brewing Company and Homestead Brewery both attending to share their story. A special shout out is definitely owed to Feral Brewing for a crazy end to the night with their lip puckering Watermelon Warhead sour.
Photography by Danica Zuks.
A Fish Called Inglewood is fast becoming a favourite for local eats. Damn good fish and chips!
Rochelle Adonis Cakes + Confections has carved a reputation as Perth's go to for High Tea. The perfect spot to celebration with gal pals or host a hen's party.
Savoury plate - potato rosti with lamb, gazpacho, quinoa, savoury bite
Raspberry pop to cleanse the palate whilst we doodle.
Dessert plate - a stunning assortment of sweet treats, the perfect way to end a hen's day
When two of Melbourne's most esteemed mavens in food tell you to check out The Kettle Black for breakfast, you go.
Mixed beans with house-made tomato sauce, basil and toast $15
Tataki ocean trout with a raw kale and pickled seaweed salad, nuts and poached eggs $20
Oh hello amazing river of golden goodness!
Eat Drink Perth is a celebration of Perth's evolving culinary scene running from 18 March to 25 April. The program well underway it’s time to get out your planner and enrich both your stomach and your soul. Put on your buffet pants Perth!
Image by Jasmine Dowling
Here are some events that I will be clearing my calendar for:
There is something a little magical about chain letters and parcels from strangers. Many moons had passed since I first signed up to join the Peoplehood of the Traveling Swirly Pan. So when my turn finally came around and the travelling swirly pan called 'Matilda' rocked up in the post, I couldn’t help but smile. It was so lovely to read the journal, full of tales and travels from around the world, with thoughtful memories and beautiful recipes scrawled by unfamiliar handwriting.
I have spent countless nights flicking through the What Katie Ate cookbook. I am not usually one for cake baking for I have been longing to recreate her stunning Blood orange and rosemary cake. Sadly, blood oranges don't come into season until later this year, so I improvised using navel oranges and raspberries. Here is my converted recipe which was created using my Thermomix TM31.
Cake
3 oranges, peeled, pith removed and cut into segments
5 sprigs rosemary, leaves picked
350 g unsalted butter, softened
330 g caster sugar
3 tsp Cointreau
5 eggs
450g plain flour
3 tsp baking powder
Syrup
Juice of 4 oranges
2 tbs caster sugar
Icing
Juice of 1 orange
100 g fresh raspberries
320 g icing sugar
Method
Preheat the oven to 180C. Grease Matilda with coconut oil.
Place orange segments and rosemary leaves into mixing bowl and chop 20 sec/speed 5. Set aside.
Place butter and sugar into mixing bowl and mix 20 sec/speed 5. Add Cointreau and mix 5 sec/speed 5.
Add eggs, flour and baking powder and mix 30 sec/speed 3 until well combined.
Pour cake batter into prepared Matilda and bake for 50-60 minutes or until the top is golden and a skewer inserted into the center comes out clean.
Place juice and sugar into clean and dry mixing bowl and heat 5 min/Varoma/speed 2.
Remove cake from oven, leave to cool and the transfer on to wire rack. Place a tray under the wire rack and then spoon the warm syrup over the cake and leave it to be absorbed. Leave cake to cool.
Place all icing ingredients into mixing bowl and blend 20 sec/speed 5. Leave to cool. Then drizzle over the cooled cake. Chill iced cake in fridge for 20 minutes. Sprinkle rosemary leaves over the cake before serving.
Imagine a world with no waste? This is something Joost Bakker, behind Brothl takes pretty seriously.
Remedy kombucha and housemade lemonade
Chicken broth plus poached chicken, kim chi, soft egg, seasonal vegetables, mushrooms.
24hr broth made from free-range organic chicken frames and vegetables- an excellent source of calcium, phosphorus, glycine, proline, hyaluronic acid, glucosamine, chondroiton and vitamin c – 10.
House milled sourdough with butter and kim chi
Vegetable broth plus seasonable vegetables and mushrooms.
8hr vegan broth made with a range of seasonally available soil grown vegetables, foraged sea vegetables and australian miso - a good source of probiotics, iodine, vanadium, carotenoids and immune stimulating polysaccharides -10.
Chicken broth with Jonathan’s bacon, poached chicken, seasonal vegetables, mushrooms.
There is only one week left to revel in fried rice so dirty its almost sexual, completed by a wonderous river of the gooey-est egg porn you've ever dreamed.
The maestros behind El Publico and Mary Street Bakery have popped up KUNG FOOD at Noodle Palace, a Fringe venue curated by the awesome team at Jump Climb. Drink at the bar, enjoy a show and tuck into dirty rice and lamb ribs.
Menu - photo from Noodle Palace FB page
Digging in. Yeah we ordered EVERYTHING on the menu.
Dirty rice, corned beef, kimchi and egg
An onslaught of awesome
#69 special curry and rice
Egg porn right there (Dirty rice, corned beef, kimchi and egg)
Asian chiko roll
Juicy juicy hot and sour lamb ribs. Make sure you have a wad of serviettes handy for those sticky fingers!