New Winter Dishes!
- lallarookh
- Dec 10, 2018
- 2 min read
Helloooooo food lovers!
We are well and truly into another chilly Perth winter and to celebrate, we have added five new dishes to help you get through the colder months, including:
- Witlof, Pickled Fennel, Stracciatella, Kumquat, Candied Walnuts
- Stinging Nettle Campanelle, Chianti Braised Beef Cheeks
- Golden Beets, Buffalo Mozzarella, Turnip, Hazelnuts
- Pappardelle, Wagin Duck, Chestnuts, Radicchio
- Hamlet Farm Berkshire Pork Neck, White Bean Braise, Kale
Witlof, Pickled Fennel, Stracciatella, Kumquat, Candied Walnuts
Witlof leaves are tossed with roasted & pickled fennel, orange segments, kumquat rind & shallots. Stracciatella is then placed on top, seasoned & drizzled with extra virgin olive oil and for that little extra texture and punch, lemon balm, shiso & candied walnuts are scattered over.
Stinging Nettle Campanelle, Chianti Braised Beef Cheeks
In this dish beef cheeks are marinated in Chianti & marsala for two days, then braised for 5 hours and shredded. Accompanied by a Campanelle pasta with stinging nettle paste and a pangrattato bread crumb.
Golden Beets, Buffalo Mozzarella, Turnip, Hazelnuts
A classic winter salad. Roasted golden beetroots & roast turnips are sliced and & tossed with basil, blanched Brussel sprout leaves & dressed with a zingy sherry mustard dressing, torn buffalo mozzarella is added. To serve we scatter over roasted hazelnuts.
Pappardelle, Wagin Duck, Chestnuts, Radicchio
Rehydrated raisins & chestnuts are warmed in butter, 100g of duck braise & vegetable stock is added and reduced down, to finish we toss though pappardelle pasta, basil, parsley and radicchio. A duck crumb made with duck skin, pangrattato & Aleppo pepper is scattered over before serving.
Hamlet Farm Berkshire Pork Neck, White Bean Braise, Kale
Our pork is from Hamlet Pork. The pigs are Berkshire pigs, which are often known as the “wagyu” of pork due to the high fat marbling, which provides a much richer, sweeter, buttery flavour. After the Pork Neck is brined for 48 hours we cold smoke, then marinade. To serve we chargrill the pork and serve it over a white bean braise which has ham hock and kale through it.
See you for dinner soon and look out for these winter dishes!
The new winter dishes sound absolutely delicious and perfect for the season. I love seeing menus that bring comfort and creativity together, especially during colder months. For restaurants looking to enhance presentation and convenience, adding a wooden qr code sign to each table would be a great idea. It blends well with cozy winter aesthetics and makes it easier for guests to access menus or place orders. Looking forward to trying these dishes and seeing how the space evolves.
These new winter dishes sound like the kind of comfort food that actually sticks with you—warm, deep flavors with a little creative edge. It got me thinking about what I’ve been experimenting with lately in my own kitchen. I recently used a guide on how to cook beef sweetbreads, and it totally changed the game for me. Got that crispy texture outside, soft and rich inside—just what I needed for a cozy dinner. Would love to see something like that on your seasonal menu too!