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What I Love | Woman Crush Wednesday

The Internet is a both a blessing and a curse. So often I have days where I end up infuriated, heartbroken and frustrated by the goings on that it’s all I can do to turn off my phone and put it away, rather than throw it into the ocean, never to be seen again.

And then there are days where I scroll through my various social media channels and are met with post after post of little fist bump moments, which makes everything seem possible. Creating beautiful or delicious things, righting wrongs, teaching others or just generally kicking ass and taking names, I’m pretty excited by the amazing work of so many others.

So today, we’re striking out and doing a #womancrushwednesday – a tribute to a bunch of ladies who do work I can’t get enough of. Some I know, some I stalk from afar don’t, but all are women worth knowing.

This Little Pig Went To Market

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The women from This Little Pig Went To Market (sisters Katherine Jess) are here to save your life. Well, kind of.

With life getting busier and busier, This Little Pig makes life just that little bit easier, by delivering simple, good-for-you meal kits to your door that are, most importantly, bloody delicious. Delivered Saturday and Wednesday, and come loaded with gorgeous fresh produce from suppliers like Torres Butchers, Noodle Forum, Duck Duck Mother Goose and Subi Farmers Market. Everything you need (minus a splash of oil here and there) comes in the box, from marinated meats to dressing to finish the dish. All you have to do is throw it all together (with the funny and adorable instructions clearly laid out for you), and nothing takes longer than 40 minutes. The girls are passionate, knowledgeable, friendly and kind – generally all-round lovely humans.

Katie Willcox

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A friend pointed me to Katie Willcox’s movement after a particularly bad day (buying jeans is torture, I swear). In the lead up to bikini body/summer workouts/blah blah blah season, it might be worth checking in from time to time to remind yourself that yes, you are beautiful, worthy, and fucking badass, no matter what you look like. With 86 thousand followers on Instagram, I’m thrilled that her message is getting across to girls (and women) everywhere.

Iron Chef Shellie

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Shellie Froidevaux has an unknown (to her) superpower: to turn me into a starving, drooling mess in about 3 seconds. Don’t believe me? Take a look at her incredible food photography for yourself. Warm, colourful and 100% delicious. Plus, her website is gold – Salted caramel tart, anyone? Don’t pretend you wouldn’t. Oh, and if you’re on Twitter, she regularly live tweets If You Are The One. Hilarious.

Tiah Eckhardt-Delaney

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You probably know Tiah without knowing exactly why you know her. Tiah is the face of Berlei, Frank Body, Wheels and Dollbaby, Honey Birdette and Dita Von Teese and looks like a completely different person every single time, running the gauntlet of girl-next door to full scale minx, from high fashion to Helmut Newton-inspired dream.

She has wealth of experience in the fashion to shoot down any misconceptions about the industry, she doesn’t shy away from either how ridiculous it can be, but also how hard she and others work. She’s perfectly placed to call out the ridiculous double standards when it comes to women, beauty standards, nudity and sexuality.

But what I probably love most about Tiah is that there is straight up and down ZERO bullshit. She’s tough, fiery, honest, funny, and a massive dork. Plus, she’s from Rockingham, so you know she’s completely unfuckwithable.

She’s coming back to town as the face of the Telstra Fashion Festival in September, and you can follow her in Instagram here (milly NSFW).

Pixel Coffee

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Oh, Pixel. You’re an Instagram lover’s dream, with your white and mint tiles, adorable cups, copper details and COLD BREW ON TAP.

Pixel strikes the perfect balance between dishes that are good for you, with gorgeous bits to treat yourself with. But it’s the cake that has my heart (as always), and oh, how I love those cakes.

In a world where cakes are increasingly inspired by Katherine Sabbath or Unbirthday Bakery (and there’s nothing wrong with that, I take inspiration from those ladies), I love Pixel’s simpler, but no less beautiful offerings. It inspires me to life my day-to-day cakes to a higher standard (and the team at work could not be happier).

Go. Eat. Be happy.

K Gets Organised

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You’ve probably seen me talk about Kelsie before – but buckle in, I’m going to do it again.

As someone who still has trouble colouring in the lines at 28, I’m always completely and utterly in awe of anyone with artistic talent. Kelsie has this in spades. I mean, she paints doughnuts on stationery, OF COURSE I’m completely on board for this. She’s so talented and makes the most beautiful things (see my Hole Foods logo – yup, that’s her work too).

PLUS: I’m giving away some of her lovely goods! YOU CAN WIN THINGS! I have a little bundle of gorgeous things worth over $60, including cards, notepads and the ‘Let’s Do This’ case (my favourite!). Just tell me in the comments what’s on your to do list, and a winner will be drawn on 5 August!

So, tell me: who is inspiring you lately?

All images from their respective Instagrams.

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Throes of Winter | Spiced Strawberry Ricotta Cake

The last few weekends have been pure Bri-bliss. Grey, cloudy, rainy, general miserable weather. Monday’s small talk around the coffee machine end in my gleeful recounting my weekend tales – ‘I didn’t leave the house once‘ – and then my colleagues looking at me like I’m mildly crazy and back away slowly.

You see, that is my heaven. In the throes of winter (as much of one as we get in our fair city), you bet your ass I’m going to build a nest on my couch, read books and drink more cups of tea than recommended.

I was struck with idea lightning on one of these weekends – all the tea I was drinking needed a side of cake to go with it. The idea came to me fully formed: I didn’t want to spend much time in the kitchen (it was a really good book I was reading), I wanted the lightness of ricotta, nothing too sweet, but maximum Wintry spice flavour. And so, this came to be.

This is one of those perfect cakes that you serve up for a friend who’s come over for coffee and a catch up. Then, once they’ve gone home, it just sits on the kitchen bench, and every time you walk past, you cut off a sliver to munch on as you go about your business. Sliver by delicious sliver, the cake won’t last the weekend!

Spiced Strawberry Ricotta Cake

Adapted from Bon Appetit

1½ cups plain flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon salt
3 large eggs
1½ cups ricotta
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
½ teaspoon vanilla extract
57g unsalted butter, melted
1 cup strawberries (or any berries, fresh or frozen), halved of large
Icing sugar, to dust.

Preheat oven to 180°c. Grease a springform cake pan with butter or oil, and line the bottom with baking paper.

Whisk together the flour, sugar, baking powder, spices and salt in a large bowl.

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In a medium sized bowl, beat together the eggs, ricotta, and vanilla until smooth. Gently fold in the dry ingredients until just combined. Add the butter, and again fold to combine.

Pour the batter into the cake pan, and then poke the strawberries evenly into the mixture.

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Bake for 50-60 minutes, or until a skewer comes out clean. Cool for 20 minutes in the pan, then cool completely on a wire rack. When ready to serve, dust with icing sugar.

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What I Love | Équilibre Edition

I’m pleased to introduce you to Nic and Pascal – a husband and wife powerhouse duo and generally delightful people.

I can’t remember exactly how I first met them – I had spotted flyers for their business in Studio Bomba, some of my friends had attended their fitness classes, they frequent my market and just generally overlap in the foodie community. But in a way that can only be described as serendipitous, there they were.

Nic and Pascal are always just so wonderful to talk to, grounded and knowledgeable, but not in a way that’s preachy or obnoxious – there’s nothing worse than someone who’s so focused on their message that there’s no room for anything else, and that is decidedly not the van Kans. They know that some times you just need wine, or cake or time out, and that is a truly wonderful thing.

So, team, say hello!

What I Love – Équilibre Edition

Who are you and what do you do?

We are Pascal and Nicole van Kan – a husband and wife team who juggle bringing up our young children with working and building our heart-centred business, Équilibre – Fitness for Foodies.

Pascal is a fully qualified exercise professional with 2 decades of experience in the fitness industry. He is a keen tri-athlete and has a passion for all things bikes (including managing Reid Cycles in Perth).

Nic works for UWA Publishing and has always cultivated her love for good food, cooking, baking and aesthetics. With a little help from Pascal, she is also a reformed exercise-phobic!

Balancing exercise and eating well with the realities of a busy family life is not always easy – we know this! That’s why our aim for Équilibre is to take away the fear and confusion, to inspire clients to be kinder to their bodies and to help them reclaim a sense of equilibrium. We’d like to think that our approach to food and fitness is balanced, down-to-earth and filled with joy.

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Why Perth?

Nic has lived in Perth since moving from the UK as a young girl, but Pascal is a relative newcomer. Although Dutch-born, he came from Melbourne around 18 years ago for a brief working holiday and decided never to leave!

Perth is the perfect place to bring up kids and supports the kind of lifestyle we love. We like the fact that we are (somewhat) insulated from the rest of the world, but also feel a sense of pride that Perth seems to be growing up of late – supporting a blossoming food scene and a host of creative entrepreneurs. It’s an exciting place to be!

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What (or who) inspires you?

Nic: I find authenticity inspiring. I’m also attracted to people who understand what they’re passionate about and are unafraid to pursue their dreams.

I’m a huge fan of Jude Blereau and her contribution to the world of whole-food cooking. It’s an approach that has always resonated with me, long before organic and ‘clean eating’ (gag!) became trendy. The idea that food needs to have an element of deliciousness and integrity, as well as being a very individual thing makes so much sense to me.

Pascal: It’s pretty simple for me. Getting out and riding my bike always provides inspiration, any time I need it!

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Your dream food day?

Would have to begin with a breakfast at Sayers – the Potato Rosti with Poached Egg is a sentimental favourite of ours.

The rest of the day we would happily hand over to Sophie Zalokar at Foragers. Her thoughtful, creative approach to cooking and sourcing the best in local produce would mean that whatever the season, we could be confident that our taste buds would be satisfied and our souls well-nourished. (There’s a reason why we choose to run our Équilibre Retreats at Foragers!)

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What ingredient makes everything better?

Can we be cheeky and say a glass of wine?

Otherwise, it would have to be Nic’s salsa verde. Packed with fresh herbs, lemon and a salty hit of capers and anchovy, we make a weekly batch to use on just about everything – salads, eggs, fish, soup. It’s our not-so fashionable version of the green smoothie and it really does make everything better.

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What’s the best thing you’ve eaten recently?

Nic: The Emperor with pickled tomato, basil, chilli and fennel at Bread in Common. The flavours were fresh, simple and delicious. Accompanied by a glass of Flowstone Gewürztraminer, it made for a truly enjoyable birthday treat.

Pascal: Nic’s Quince and Hazelnut Crumble Cake – tastes like autumn (based on an old Gourmet Traveller recipe, with a bit of a whole-food makeover.)

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Where do you love to go to eat?

Honestly? Although we appreciate good food, we rarely get the chance to ‘go out’ to eat unless you count our local pizza shop, Pizzaca (which is good, by the way!)

These days, you’re more likely to find us hanging out at coffee shops. In fact, our kids have been well-trained in café etiquette from birth!

Favourites include Yelo, The Daily, Humblebee, Hobart Street Deli and Voyage. We also really enjoyed a visit to Gordon Street Garage and are keen to try Hylin in West Leederville. The Tenth State is keeping Nic happy since moving in to UWA next door for work.

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Where do you love to hang out?

When we’re not at a café, you’re likely to find us at the local park, or riding our bikes (Perry Lakes Reserve is a great spot).

Family outings often involve a weekend farmer’s market. Subi Farmer’s Market has the best atmosphere and arguably the best stalls. Our favourites include Wild Bakery, Macabee Dorper Lamb and Spring Valley Orchard. It’s also worth adding that our daughter is quite taken with Mr Drummond’s crumpets!

We’re big fans of City Beach, too. Whether it’s fish and chips at sunset, a morning walk or simply watching the kids in the playground, it’s one of those special places that always reminds us how lucky we are to live where we do.

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What’s your favourite thing right now?

Nic: (can I have more than one?)

– Meditation (i’m so excited to be doing the Mindful in May challenge.)

– My Baker’s Drawer.

– Cooking autumn comfort food in my new French blue cast-iron enameled pot.

Dunn and Walton (organic shopping heaven!)

Pascal:

– Autumn in Perth (perfect training conditions!)

– Wines from the Adelaide hills (in particular pinot noir).

– Thursday night food shows on SBS

What are you looking forward to?

Nic: I’ve just turned 40 so I’m very much looking forward to embracing a new decade, losing the fears and becoming the kind of confident, creative person i’m so inspired by.

Pascal: I’m looking forward to developing new coaching programs for Équilibre and writing for our blog. It still excites me to be able to help clients discover a love for exercise, and gain energy and confidence in the process.

We’re also looking forward to winter and watching the Tour de France (preferably accompanied by some good red wine!)

If you would like to learn more, you can check out the website, Facebook and Instagram (where all images are from), or this from We Love Perth

Hand Made Heaven | Salted Caramel Apple Crumble

I have a lot of cook books. Like, a lot. I’ve just realised that, of the bookshelf that is entirely dedicated to cook books, it’s full. I have come to the conclusion that I can never ever move from my current house, because moving the books is just too damn hard.

Whether you have overflowing selves like me, or no shelves, or you just want a book that covers all your day-to-day baking needs, get your hands on this. Hand Made Baking is an instant classic, and will be your go-to bible for years to come. Everything is practical, within reach of beginners, but with enough finesse to please a more seasoned baker. His tag line of simple, sophisticated, delicious is just about the perfect description for every recipe.

And Kamran? He writes over at The Sophisticated Gourmet, a gorgeous blog that I’ve been following for a little while now. Oh, and he’s 22. That’s right, TWENTY BLOODY TWO. To be so good, so young, Kamran quite simply had to be born to this. And we are all the better for it.

The forecast for Perth this weekend is pretty monstrous – storms, wind, rain, and cold, AKA Bri’s dream weather, on the proviso I can spend it in bed with books and movies. And probably a bowl of this, because why wouldn’t you? 

This apple crumble is perfect all on its own, but I couldn’t help but add lashings of salted butter caramel that I had tucked away in the fridge. There are few recipes that I make more than once, but I made this every weekend for a month, for the guys at work, for Rob, for friends at a party, because there is no one who won’t love this recipe.

P.S. Kamran’s tip of using half sweet apples and half tart is the perfect way of getting a balanced, not overly sweet crumble. Genius.

Salted Caramel Apple Crumble

Adapted from Hand Made Baking by Kamran Siddiqi

2 tsp lemon juice
6 apples, cored and thinly sliced
2 tbsp granulated sugar
1/8 tsp ground cinnamon
Pinch of sea salt
1/2 cup caramel sauce (store bought is fine, or something like this)

120g plain flour
3/4 tsp baking powder
1/4 tsp sea salt
Pinch of cinnamon
85g cold unsalted butter, chopped
150g traditional oats
70g brown sugar

Heat your oven to 200*C. Spray a brownie pan with oil, or grease with butter.

Combine the sliced apples in a large bowl with the lemon juice. Combine the sugar, salt and cinnamon, then add to the apples and carefully stir to coat. Pour into the baking dish, scatter tablespoons of caramel over the apples.

Whisk together the flour, salt, baking powder, sugar and cinnamon in a bowl large enough to get your hands into. Rub the butter into the flour mixture with your fingertips until the mixture resembles breadcrumbs. Add the oats and combine.

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Cover the apples with the crumble, then bake for 20-25 minutes until the crumble is golden. Serve with custard or ice cream

 
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Head & Heart | April 2015

So, it’s time for Head & Heart. Check out what everyone else is up to over to Lime Tree Bower (make sure you say hi to Helen!), and join in!

Head & Heart

What I’ve been grateful for:

  • Rob. Today marks six months since we met, and I’m going to save you the mush because I’m sure you don’t want to hear it, but also because I haven’t yet found a way to articulate how magic this is – the difference that good love makes to a person. I’ve spent a long time trying to make myself smaller to fit in relationships that I had no business being in, but this one, this guy teaches me to fly.
    Also, he built me a fort, and it was fucking fantastic.

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  • The office. I work with this amazing team who take the time to teach me things (they also have to explain things to me, a lot). But it’s been fascinating, and I love it.

What I’ve been thinking about:

  • This pie. Hooooly jeebus. Also, Sarah’s cook book is out in September, and I may or may not be counting the days.
  • The older I get, the more I’m becoming al 11 year old boy. My current obsessions include comics, The Avengers, light up sneakers (they come in grown-up now), Jurassic Park and space. HOLD ON TO YOUR BUTTS!

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  • Also, I have a massive crush on John Green. Is that weird? I am a grown-ass woman. But it’s pretty hard not to be completely on board for someone who’s all about educating kids in a way that applies to them, someone who’s compassionate and gives great advice, or is just generally a good guy. #nerdfighter4lyfe
    I may have also watched The Fault in Our Stars by myself on a Saturday night, and then curled up in the foetal position on my lounge room floor and cried for like 10 minutes. Whatever. You can get up to speed here, here and here.

What I’m excited for:

  • One of my all-time favourite comedians is a guy by the name of Daniel Kitson. I saw him last four years ago, and he’s back, playing at the Subi Arts Centre this weekend, and I can’t wait. This is one of my favourite routines, in case you wanted a giggle.

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  • There’s a Medieval Faire this weekend, and I’m bloody excited. Yes, I know, I’m weird. But I love how committed people are to this kind of thing, it’s fantastic.

What I’ve been doing:

  • I was lucky enough to be invited to The Standard in Northbridge to taste their new menu last weekend, and let me provide you the same advice I gave to everyone else I’ve spoken to about it since then – stop what you are doing, and go now. Eat the mushroom doughnuts. And the yellow curry. And the brisket. Oh, and the tartare. But mostly the mushroom doughnuts, which are hands down one of the best things I’ve eaten recently. Read about it here.

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What I’ve been reading:

  • I could tell you that I’ve bought The Fallen Giant or The Fictional Woman, Trigger Warning or Seven Spoons. Things that are smart and interesting, educational and allow me to learn and expand my knowledge. But the thing I’ve been reading most over the last few weeks is Marvel Unlimited. It’s like Netflix for Marvel comics, and it’s bloody fantastic, and I regret nothing. Comics are awesome. Though, for the record, I have bought all of those other books, and I promise I’m going to read them.

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What I’ve been spending money on:

  • I bought this gorgeous piece of art from Alicia Falconer at the Mt Hawthorn markets last weekend, and I’m utterly obsessed. If I had a bigger apartment, I’d have a piece that takes up the whole wall. So gorgeous.
  • This Little Pig Went To Market. I can’t tell you how much of a life saver they are (though I will another day), and I love it. Start of the week saviour.

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Tell me about your month! What’s news?

Image via Scoop Magazine

What I Love | Brendan Owens Edition

Guys, I’m about to introduce you to someone pretty bloody special.

Everyone, meet Brendan Owens. Brendan is someone who’s work (read: brownies) is something I admire greatly (read: eat often). BUT, the man does more than a kick ass brownie.

I can’t stress to you enough how brilliant it is to have someone of this calibre kicking around town. I don’t know about you, but I like my sweets a little bit fun. What makes Brendan interesting is that he’s trained under the people who matter in the pastry scene, so he’s got all of those beautiful classic elements down, but he’s also kept a rough edge which keeps it from being boring.

I met Brendan during his tenure at The Flour Factory – if you follow me in Instagram, you saw me eating macarons and lemon curd tarts for breakfast most days. You can find him now at Rochelle Adonis in Highgate, creating dishes for what I’m pretty sure is a rite of passage for women of Perth – their signature (and incredible) high tea.

What I Love – Brendan Owens Edition

Image via Scoop Magazine

Image via Scoop Magazine

Who are you/what do you do?

My name is Brendan Owens, and I’m a pastry chef from Perth. I’ve worked at 2am Dessert Bar and 2am Lab in Singapore under Janice Wong, and more recently was the head pastry chef for Vue de Monde in Melbourne between 2012-2014. My previous record in Perth sits with The Weld Club for my apprenticeship, as well as Restaurant Amuse, Rochelle Adonis Cakes and Confections, and Mrs S Cafe.

Why Perth?

Originally my stomping ground, but I had to leave. Otherwise, you will get stuck in the same routine and kitchens. The travel and experience of international and high-end kitchens are the only way to find out who and what you want to be behind the stoves. The Perth food scene has always been a little behind, but these days it has made a massive change and is finding its feet; becoming the city is should be, with the food and bar scene it needs. We have the best weather and lifestyle, so that also swayed the decision to come home.

Image via Brendan's Instagram

Image via Brendan’s Instagram

What/who inspires you?

Depends on the day, really! I have a fair focus on street art, I like to randomly select colours and then attach flavours which end up on the testing table, adding additions like smoke, nitro and ice. Mentors are always having some form of inspiration and impact on style for me. As a rule, I want to work with the best in my field. These people are legends in their own right:

  1. Janice Wong from 2am Dessert Bar/Alinea
  2. Andres Lara
  3. Anthony Hart from Don’t Lose Your Temper/ex Vue executive pastry chef & Press Club/Alinea
  4. Rochelle Adonis

On a daily basis, I make something with their influence – kind of like the old angel/devil on each shoulder. Of course, there are other big players in the pastry world that I follow – Stupak, Underwood, Raquel, Khan, Campbell.

Your dream food day?

No truffles, caviar or anything wanky! It can vary, from being in Singapore, searching for the best chicken rice, to doing a pub crawl with Shannon Bennett and the lads from Modernist Cuisine and Chef Steps through Seattle, starting at 8pm and ending up at some pizza joint at 4am.

The best food day that I hardly remember though, was my leaving lunch from Vue de Monde. I was with 3 great friends, there was 15 courses, 20 wines, 16 negronis… Lunch started at 12:30pm, finished at 6pm, then we sat in the bar on those negronis with bar snacks, finally finishing up at 400 Gradi with 6 margherita pizzas.

What ingredient makes everything better?

Valrhona Opalys 33% White

Image via Brendan's Instagram

Image via Brendan’s Instagram

What’s the best thing you ate recently?

An impromptu barbecue at a fellow chef’s house, consisting of dry aged wagu over bichutan charcoal and kipflers with bernaise… Totally bogan but done super classy. And beers.

Where do you love to go to eat? 

For an amazing dinner: Clarkes of North Beach. Clarky does the food I love to eat, Wayne knows how to respect good wine and the rest of the team out there are pushing on, day in, day out. For a great pub: Wayside Inn, South Melbourne. Just good, honest pub food, a full restaurant with an empty bar. I didn’t get it when I went in there the first time, but I did when I left though. For a wonderful café: Mrs. S.

Where do you love to hang out?

Generally on a weekend, in the early morning I’ll be chasing a wave either in Perth or down south with the lads. Surfing is a past time and a lifestyle. Otherwise, Bunnings. For some reason, I always find myself there. Usually the sausage sizzle after the beach leads me to Bunnings, and then to the sprinkler aisle or something.

Brendan at work - Image via Rochelle Adonis Instagram

Brendan at work – Image via Rochelle Adonis Instagram

What’s your favourite thing right now?

MAPLE BACON + PRETZEL + SALTED CARAMEL DOUGHNUTS (Bri note: I tried one of these, and they were incredible. Worth being obsessed over!)

What are you looking forward to?

I have a couple of short trips lined up to Melbourne, Sydney, Singapore and Tokyo coming up, so they are playing quite heavily on my research for eating drinking and who I’m catching up with.

Head & Heart | February

So, we’re back to Head & Heart. Check out what everyone else is up to over at Helarious, and join in!

 

What I’ve been grateful for:

Support. Last week was one of those weeks. It was manic busy, incredibly stressful, and just hard. Find your tribe. They make your world better.

 The person who’s responsible for this. It’s my new standard for mind blowing adorable.

The person who sent me this, because this is pretty much going to happen, and he doesn’t find that weird about me.

Grown up

 

What I’ve been thinking about:

Doughnuts. Because, always doughnuts. What would be your dream flavour?

Love this post (and all of her work) by Elise from I Fucking Love Science to celebrate the really cool discoveries by women in science that you probably didn’t know anything about. Fuck yeah!

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What I’m excited for:

RAIN. Please, please, please, please, please, rain.

Stationery. I was given some gorgeous stuff by Kelsie from K Gets Organised, and I’m pretty sure she’s unleashed my inner monster. I need pads! books! pens!

The new Avengers movie. I’m a massive nut for Marvel, and I’m pretty sure 100 of these views are from me alone. 7 weeks to go!

The Good Food Month Night Noodle Market. Photos from the events over East flood my Instagram when it’s on, and my jealousy knows no bounds. I’m pretty keen to see what the guys from Lucky Chan’s can do in the lead up to their opening, as well as stuffing my face with Low Key Chow House’s mantou buns (which is the best thing on their menu). It runs from 18-29 March, from 5pm on weekdays and 4pm on weekends, in the Perth Cultural Centre (around the Library and Art Gallery). The event is free, and dishes cost less than $14. Woooo!

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New Openings:

  • Max + Sons
    The gorgeous, light-filled coffee shop that is just what 140 William needed! They serve 5 Senses coffee (using a gorgeous Synesso machine) and doughnuts by my dough-bros at Top Dup.
  •  Asado
    I attended their launch recently, and was impressed by their beautiful space, the quality of their meat (I tend to walk into barbecue joints with slightly low expectations, because it’s hard to get right) and the lovely attitude of their staff. I haven’t had a chance to get back, but I assure you, it’s on the cards.
  • The Old Laundry
    A new haunt on Angove Street. I haven’t gotten there yet, but I’ve heard lovely things from multiple sources.
  •  Sauma
    A pretty gorgeous Indian restaurant on the corner of William and Francis Streets (next to Lot 20), Sauma is a welcome addition to one of my favorite strips. I hear the servings are veeeery generous, so take a group to get a good taste of the menu.
  • The Modern Eatery
    Some seriously fancy looking Japanese has come to Freo. Check out Miss Eats a Lot for her review.

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What I’ve been doing:

The recent long weekend saw me down south (I’m sticking to my promise of more time out), which was amazing as always. Vasse Felix. Morries Anytime. UGH, FANTASTIC. From here on in, I’m putting miso butter on everything.

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I finally won my office bake-off. I’ve been competing against Alex from Little Red’s Cupcakes for 3 years, and at long last, I am triumphant. My savoury dish kinda sucked, but panna cotta lamingtons saved the day! You can get the recipe here, and it’s bloody fantastic. It’s not hard at all, you just have to be organised.

My new day job has a more political skew, and has introduced me to my new addiction: Parliamentary Question Time. It’s like your favourite reality TV soap opera. I love it. There’s yelling and petty name calling and it’s amazing.

I’m only 1 million years too late, but The West Wing. I love you, CJ. And Rob Lowe.

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 What I’ve been reading:

The Obsession issue of Lucky Peach. This piece on making gnocchi is a beautiful read.

I’ve got my hands on copies of Bad Feminist and Trigger Warning. I’m going to build a pillow fort and hide for a couple of days while I devour them.

This post from my friend Michelle at Foodie Cravings.

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What I’ve been spending money on:

Of course, I came home from my weekend down south laden with goodies from Providore, the Margaret River Chocolate Factory, Bahen and Co and Olio Bello.

Flowers from Debra Hayes Floral.

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I swear, I start nesting in the lead up to winter. I’m all about homewares right now. Blankets! Pillows! Vases! A Cup of Chic is responsible for most of my current lust list.

More Cards Against Humanity (I bought booster packs), because I love this game. From Planet Books, if you’re looking.

 

Tell me about your month. What’s news?