New Winter Dishes!

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!