I think it’s been a while since I’ve posted any cooking adventures, but this Christmas I had plenty of time to really treat myself to some fancy food!
Ok, this cake was not something I made haha. This is my second ever whole cake purchase for just myself, a pistachio trifle cake from Teeter Bakery and it was amazing! I was worried it’d be too big for one person to finish, but I managed it over 3 days, which was pretty good!
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Over the past few years, I’ve really only been visiting the same places over again. Same cafes, on rotation.
I decided it was high time I branch out and try a few new things, and so far, my food and coffee discoveries have been great!
Then I noticed Tora Sushi had opened, a place with signage I had noticed while visiting Abacus coffee, but not open yet, until I read about it again in the news a couple of weeks ago. I am fairly certain that this is the first omakase sushi restaurant in Perth (Nobu notwithstanding?), and it feels very much like the omakase boom vibe that Sydney has right now. Which actually made me a little nervous – is omakase so ubiquitous these days, is it even an “experience” to chase anymore?
(more…)The markets yielded a very rare opportunity: Port Lincoln sashimi grade blue fin tuna. It was placed right next to the standard tuna I buy – a yellowfin tuna, and the blue fin was paler, indicating it was fattier. I decided I’d fork out the $80/kg and give it a go, since I had a knife that was keen to cut. There happened to be Port Lincoln sashimi grade kingfish too, so I had an idea forming. There wasn’t any black caviar, so instead of choosing red, I went for the Huon Reserve hand milked salmon caviar, just because I could. It resulted in a four course meal!
Curvature: blue fin tuna, kingfish, salmon caviar (more…)