The Swan Valley’s premier food and wine festival, Entwined in the Valley will be be headlined in 2016 by “Punk Princess of Pastry” Anna Polyviou.
Bad Apples Bar is located among the busy group of restaurants and shops around the corner of Riseley Street and Canning Highway in Ardross. Renay and I were recently invited to sample the menu, and went along for lunch on a Saturday. The lengthy, well stocked bar is the main feature of the venue, although the Enomatic Wine System you can see at the back stands out – more on that later. Most of the seating is bar-style, although there are couches scattered about and some more traditional seating outside. The menu is made up of sharing dishes, a selection of pizzas and a few main courses. Shared dishes are mostly around the $10-18 range, pizzas $18-25 and mains $26-28. We decided to try a few dishes from the sharing menu. A no-brainer for me – and what turned out to be my favourite dish of the day – was…
The Federal Hotel in Fremantle first opened in 1887, and has recently been refurbished to include accommodation, function spaces and several areas to drink & dine.
I’ve only sampled jerky and biltong on the odd occasion at festivals and have been aware that I’m probably missing out on something, so I was keen to get stuck in when invited to try the products of local producer D.Jays Gourmet.
Universal Bar in Northbridge opened in 1993 and is known for its cocktail list, pub grub and live music. I was invited to try some of the bar’s delicious pizza and cocktails as part of the venue’s 23rd birthday celebrations!
Chef Iain Lawless worked with WA property group Hawaiian last year to bring us the Food Circus, a great event that brought food stalls and circus fun to eight Hawaiian-owned shopping centres. Iain has now teamed up with the some of the Hawaiian centres to create free recipe booklet containing a selection of easy-to-follow and healthy recipes as part of their Take a Fresh Look at Food campaign. The booklet features three main meals that will feed a family of four, and follow-on recipes that make use of any leftovers to reduce waste (and just as importantly, save money!) I grabbed my free recipe booklet from Hawaiian’s Bassendean and was immediately drawn to the cheesy chicken jaffle, a follow-on recipe from the poached chicken, soba noodles & Asian herbs with hot sesame dressing. The main recipe requires poaching a whole chicken in a pot of water, which is quite straightforward…
Renay and I were recently invited to dine at Samson’s Paddock, a bar & restaurant in Mosman Park, and we visited for lunch last Saturday afternoon.