It Just Has To Be Delicious

Lily Paris Menu, Reviews, Photos, Location and Info - Zomato

Lily Paris is a little coffee shop and patisserie just on the edge of Fremantle markets in South Terrace. They are only open on Fridays, Saturdays and Sundays, like the rest of the markets. Famous for their macarons, an array of beautifully presented cakes and macarons is on display.

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Lily Paris also provides savoury snacks, paninis and toasties.

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After much deliberation we chose two cakes to take away – a lemon meringue croughnut which the lady made up fresh and blow-torched right there and then, and a chocolate caramel tart.

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This was delicious, a lovely crispy croughnut with a tangy lemon curd filling and a soft meringue. Yum.

The chocolate caramel had thin short pastry with a rich dark chocolate ganache, nice dark caramel which wasn’t too sweet, and delectable truffle balls all round with a crispy chocolate disc on top. Equally yum and a very grown up dessert.

When you are in Freo on the weekend, save your sweet treat for Lily Paris – you won’t be disappointed.

Bread In Common Menu, Reviews, Photos, Location and Info - Zomato

I have been wanting to try Bread In Common for ages, and a Sunday morning seemed like the perfect opportunity, so we popped down there for brunch. It’s a large airy restaurant, possibly a converted warehouse, on Pakenham Street. The kitchen is open and run in a very calm manner. The tables are long benches, and there’s a hubbub of activity with customers chatting, coffeee being made, fruits being juiced, and the takeaway counter selling bread, pies, pastries and cakes.

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We started with a coffee while we perused the menu and were presented with a Brazilian single origin from West Perth’s Mano a Mano. Very nice rich coffee.

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The menu is jam packed full of yummy options and everything sounds appetising. I was very tempted by the sweet options of plum compote and yoghurt, fruit salad with coconut yoghurt, french fruit toast with peaches and cream cheese, and waffles with banana, cream cheese and maple. Savoury options were equally good with veggie options of mushrooms and parmesan, corn and jalapeno and I eventually narrowed it down to choice between pork meatballs with fried eggs and hot sauce, and beef brisket benedict. The benedict won, and I wasn’t disappointed.

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Wonderfully chunky but fall-apart brisket with a hunk of fresh bread, poached eggs, hollandaise and sauerkraut – every mouthful was a joy.

Looking around, Bread In Common makes its own pickles and conserves as well as the bread that it is famous for.

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We left with very full bellies, and an additional half loaf of fruit bread. It’s one of those places that you have to keep going back to so that you can try everything.

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St Michael 6003 Menu, Reviews, Photos, Location and Info - Zomato

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St Michael 6003 is situated on Beaufort Street just south of Vincent Street in an area that is a hub for bars and restaurants.

As soon as we walked in, we were captivated by its serene elegance, with beautiful wooden tables, contemporary artwork and stained glass images. We were seated at a comfortable table with good lighting. There were various menu offers even though it was a Saturday night, and we chose the degustation for $79 instead of the usual $95. We could also have had a $49 fixed price menu – any three courses instead of the regular $69.

I selected a glass of chardonnay from the wine list – a lovely oaky WA drop, poured straight from the bottle by the French waiter. Our first course to arrive was a tomato gazpacho with bread and whipped herb butter. This was perfect. The gazpacho lovely and spicy, and not too garlicky, served with heavenly moist bread.

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Then came scallops served with fennel jam, radish and dill. Perfectly cooked scallops – I could have eaten a whole plate of them and this was one of the best dishes.

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Lemon risotto with walnuts was probably my least favourite dish of the meal. It was definitely lemony but quite bland with just a few slivers of walnuts, and could have done with something salty to contrast. It tasted better with the wine, but overall, was just missing a flavour somewhere.

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Then came the star dish of the meal – quail with beetroot textures, beetroot syrup, pureed beetroot and wafer thin slices of beetroot. Oh my goodness the quail was perfectly fried with a crispy coating, and the beetroot textures were so varied, the slices really earthy, the syrup sweet and almost dessert like, the puree wonderfully soft and flavoursome. A really great dish.

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Next came a dish where we had a choice between a meat plate and an ocean dish. We chose the ocean catch of crispy skin barramundi, confit potatoes, and bouillabaisse foam. The barra was beautifully fresh, the potatoes soft and tasty, and the foam added another dimension. Another great dish.

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That was the end of the entrees and mains and the next dish was a pre-dessert palate cleanser of apple sorbet with lemon snow. The sorbet was crisp pure apple and the snow was incredibly light and melted in the mouth.

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The main dessert was a milk chocolate pave, with almond sorbet. Beautiful soft milk chocolate ganache, dreamy soft sponge, silky sorbet, crunchy cocoa bits. A really lovely dessert. I am a dark chocolate fan, but this milk chocolate creation was divine.

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The waiter asked if we would like coffee or tea, and we declined, but he brought some petit fours anyway. The plate consisted of hazelnut macarons, dark chocolate truffles, and meringue crisps. The macarons were beautifully made, and the truffles were a mouthful of memorable gorgeous rich chocolate. The meringue crisps were delicate and sweet.

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St Michael 6003 gave us an incredibly good meal, and the restaurant now ranks as one of my favourites in Perth. I’ll definitely be back very soon for some more.

 

 

 

Ka'ribbean Corner Menu, Reviews, Photos, Location and Info - Zomato

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Karibbean Corner (or KC’s grill and chill) is one of just a few Caribbean restauranst in Perth, and this one is situated at the city end of Albany Highway. As soon as we walked in there was a feelgood vibe, it was fairly early on a Saturday evening and already had a few tables of customers hungrily tucking in.

The range of rums available made me instantly regret that I had to drive, but I was very satisfied with my ginger beer. It wasn’t too sweet, and was perfectly gingery.

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We studied the menu and everything sounded great, so we plumped for two small plates and two mains, deciding to share everything. Even before the food arrived, the friendly waitress brought some hot sauce, warning us to go easy because it was very hot. She wasn’t wrong there, but although fiery hot, it was very tasty and beautifully blended, with a nice acidity to it.

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Our first small plate was lentil fritters (Bonbon piment), really nicely spiced with warm spices and fried with a crispy surface. they were served with a spicy mayo sauce and a refreshing cucumber salad. The fritters were easy to eat, not too stodgy, a lovely light consistency.

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The next small plate was filled with BBQ lamb ribs, beautifully cooked and falling off the bones, served with a wonderful Jamaican sauce and coleslaw.

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I thought that they were meaty and excellent value for $15.

The first main was a goat curry. Oh yum. Rich with potatoes, carrots, peppers, and slow cooked oh so tender goat, which again fell off the bone and tasted amazing. Served with rice and peas.

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The final main dish was spicy jerk chicken boucane (smoked) with creole salsa, slaw, rice and peas. Again a very nice dish, lovely tender chicken and a nicely flavoured coating.

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We struggled to finish the huge amount of food on our table, but also couldn’t stop eating because it was all so delicious. We can’t wait to come back and try more of chef Ruddy Doutau’s Caribbean delights. He’s from Guadeloupe, a French region of the Caribbean and his menu features lots of favourites aswell as some interesting creole influenced burgers and a $39 all you can eat showcase option. This venue is bright and happy, with great artwork, and the music is also awesome. You can’t help but leave Ka’ribbean Corner feeling very satisfied.

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Heirloom Menu, Reviews, Photos, Location and Info - Zomato

Heirloom is a restaurant in the swish Fraser Suites in East Perth. Pete Evans is apparently the executive chef, but I’m not so sure that he has seen the latest menu.

We were directed to a nice table near the window, and given the menu which is extremely limited and quite ordinary. The kind of menu that I love is one where I can’t decide what to eat because everything sounds so delicious. This menu was the opposite. I struggled to find something that appealed to me. Appetizers were bread and dip, or olives with chorizo, hmm not that inspiring. Small plates were calamari, chicken and avocado tacos, arancini with prawns, duck leg salad or falafel. We ordered drinks while we deliberated over the best option.

I asked for a mocktail, and the very helpful waitress Nicole showed me a choice of two. I picked a lychee version only to be told that they had run out of lychees but the barman would make up a coconut version. I ended up with coconut water containing a few sprigs of mint, lots of cucumber, and a hint of lime. It was plain weird.

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I asked the waiter about the size of the starters and he said that they were about 200 grams each, which I thought was a strange way of describing them. He said that if we ordered arancini, we’d get just three arancini balls and three prawns, and he seemed to be recommending the tacos, so we decided to share the chicken and avocado tacos to start. In my head I imagined soft tacos with lovely slices of green avocado, crispy chicken, and some kind of mayo. What we actually received were 3 crispy tacos with a sandwich style filling, a few diced mango pieces on top, and a lettuce leaf with some further filling. They tasted okay, but the mango wasn’t really enough to come through, and they could have looked so much more appealing. I also asked the waiter if there were any specials, but he said no, the menu was brand new, and that’s all that was available.

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Nicole came back and asked me how I was enjoying my cocktail. I said that it was a bit odd, and she very helpfully asked if I would like to try a strawberry daiquiri style mocktail instead. I said yes that sounded much better, so she disappeared and then came back and offered me a virgin mojito instead, so I settled for that. When it came up it was much better than the previous cucumber water style effort, although I am not sure if it was very mojito-ey.

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The choice of large plates was equally as dull as the small plates. The waiter told us that the macadamia crusted schnitzel was a very popular option (not my idea of fine dining), but he also advised us to order side dishes because he said that there weren’t many vegetables with the mains. Other options were barramundi, salmon, sirloin steak, lamb rack, mushroom fettucine plus a veggie tian option. My partner chose the barramundi and I chose the sirloin. At this stage I was regretting that we didn’t walk out after first seeing the menu.

When the mains arrived they were beautifully presented and very tasty. My steak was cooked well, it came with some nicely presented carrots, some charred onions, a fondant potato, and a mushroom puree. As instructed, we also ordered a side of sauteed vegetables which was a nice selection, cooked well.

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The barramundi was again nicely cooked, tasted good and came with a cumin spiced potato galette (the cumin was not detectable), a nice snow pea salad, braised fennel, and a quenelle of preserved lemon and pesto.

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The mains were tasty, and well prepared, but not amazing. There was nothing to give them a wow factor, and I am glad that I had 25% discount voucher. We looked at the dessert menu and chose not try the lemon tart, orange honey parfait or the coffee creme brulee.

It was an odd meal and Nicole the waitress did a great job of trying to make everything as good as it could be, but I can’t say that it was memorable, and I won’t go back. It was okay, just boring, very limited, and not the standard that I expected for a restaurant that is claiming serve ‘beautifully crafted’ food.

Pickled Chillies

We grew some chillies over the summer months and were surprised at how huge the crop was. After making green masala paste, we decided to pickle some. This was our first try at pickling, so we bought some assorted jars. We had approx 250g of chillies to pickle. This recipe can be scaled up if you have more.

The first thing to do is sterilize the jars and lid with boiling water. Leave them with the boiling water in them while you wash the chillies. Trim the tops, leaving a little bit of the stalk if you like, and give them a good wash.

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Then prick each chilli along the length of the flesh around 4-8 times with a pin. This will allow the pickling liquid to soak in.

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Empty the boiling water from the jar(s). Next, you might need to use some tessellation skills, but pack the jars with chillies, trying to leave as few gaps as possible. We found that 250g chillies packed quite nicely into a 500ml jar.

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Now make the pickling liquid by combining

  • 125ml white vinegar
  • 125ml cold water
  • half a teaspoon of sugar
  • half a teaspoon of coriander seeds
  • half a teaspoon of black peppercorns
  • half a tablespoon of salt
  • 2 bay leaves

in a saucepan. Heat up the pickling liquid so that the salt and sugar dissolves, but don’t boil it.

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Now pour the pickling liquid into the jar, filling it right to the top so that the chillies are covered. If there isn’t enough liquid top up with some white vinegar and screw the lid on tightly. Leave the pickle in the fridge for a few weeks. After the first week check to make sure that all chillies are submerged and top up with vinegar as required.

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The Blue Duck Menu, Reviews, Photos, Location and Info - Zomato

The Blue Duck on Marine Parade is a restaurant with one of the best views in Cottesloe. With Rottnest lingering in the distance and the beautiful blue green waters of Cottesloe Beach, it’s a fairly iconic location.

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We stopped by for brunch on Easter Monday and felt fortunate to get a table. We started with coffee which was delicious, a nice caramel flavour made with freshly roasted beans.

For my brekkie I chose the breakfast board – a triple combo of orange juice, muesli with berry compote and yoghurt, and ham benedict on a rosti. The benedict was lovely, great hollandaise with a nice acidity to it, a really tasty rosti, and a good fresh egg dribbling over the quality slices of ham. Yum. The muesli was nice and had a slightly floral aromatic flavour to it, topped with berries, a slice of poached pear and some thick yoghurt. My only issue was that the chunk of pear was too big to slice with the little spoon, so I had no choice but to pick it up with my fingers. The orange juice was fresh and tasty.

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My partner chose the surfer’s brekkie. Bacon, sausage, tomato, hash brown and eggs with some sourdough. He said it was nice but the eggs were just lukewarm, and got cold very quickly. All the elements were good quality.

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I like the Blue Duck, it’s a great location and the food is always tasty. Definitely one of the good restaurants in Cottesloe.

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This is a Ken Hom recipe which I have adapted and every time I cook it, I get compliments from our guests. The original version does not use chilli, so you can leave it out if you want to, but I think it adds a nice dimension. The chunks of chicken in my picture are quite large but if you are feeding a  lot of people, make smaller chunks so that it cooks more quickly and evenly.

If you want to serve it with special fried rice as in the picture, make sure that you have some cold cooked rice available. This is then fried in a wok in a little oil with onion, frozen peas and egg approx 4-5 minutes before serving the chicken. Fry the onion first so that it is soft, add the peas so that they thaw, then either add a pre-cooked one egg omelette that has been chopped into small pieces, or cook a raw egg in the oil and break it up with the spatula before adding the rice. Toss the rice around in the wok to distribute the onion, egg and peas, and keep going until it is heated through.

Another bit of prep to do at least 30 minutes before cooking is to take the dried mushrooms, put them in a bowl or jug, and cover them with boiling water to give them time to reconstitute. You don’t have to use dried mushrooms, but if you do, you get a real depth of flavour and you can use the mushroom water to make the stock.

For the Chicken, ginger and mushroom you need (serves 2-4 people):

Chicken – thighs are more juicy, but you can use breast if you prefer, 100-200g per person should be plenty. This should be filleted and cut into 1 inch chunks.

Chicken marinade – this is enough for 2-4 servings:
Light soy sauce – 2 teaspoons
Shaoxing rice wine (or sherry) – 1 tablespoon
Sesame oil – 1 teaspoon
Cornflour – 2 teaspoons
Black pepper – approx half a teaspoon

Other ingredients:
Dried mushrooms – 25g – make sure these are soaked at least 30 mins ahead of cooking.
Fresh mushrooms (get a nice exotic mixture if you can – shiitake, cloud ears, brown) – 25g
Chilli – 1 small chilli of any variety – regular (or jalapeno if you are a chilli fan)
Ginger – must be fresh – 3 tablespoons peeled and cut into shreds
Garlic – 2 tablespoons peeled and chopped
Shallots or red onion – approx 4 tablespoons finely sliced – this equates to about half a red onion
Fish sauce – 1 tablespoon
Oyster sauce – 1 tablespoon
Sugar – 2 teaspoons
Chicken stock – 150mls – you can buy this ready made or make it up with the mushroom soaking water and a heaped teaspoon of good quality chicken stock powder
Groundnut oil – for cooking – probably a few tablespoons, I always guess mine
Salt and Pepper to taste
Fresh coriander and spring onion for a garnish – if you have some handy – this is optional

Method:
Things to do 30 minutes before cooking:

  1. Soak the dried mushrooms in water that you have just boiled in the kettle. They should be soft after about 30 minutes – leave them longer if not. Save the soaking water to make the stock (but remove any leftover bits from it by straining through a tea strainer). Remove the stalks and discard them, slice the mushrooms and set aside.
  2. If you haven’t got stock already made up, make up 150ml of chicken or vegetable stock by either a) using a stock cube or b) a heaped teaspoon of good stock powder with 150 – 200 mls of the mushroom water. Simmer in a little pan to dissolve all of the cube or powder and set aside. Bear in mind that some will evaporate so use more than 150mls of water and top it up if necessary.
  3. Marinate the chicken in 2 teaspoons of light soy, 1 tablespoon shaoxing rice wine, 1 teaspoon sesame oil and some salt and pepper. Ken Hom says to use one and half teaspoons of salt, but I leave the salt out because the soy is quite salty. I do add about half a teaspoon of pepper though. Once the liquid marinade is mixed through, add about 2 teaspoons of cornflour and mix again – this will make the coating thicker and cling to the chicken, give it a good mix so that it isn’t lumpy.
  4. Prep all the ingredients – peel and finely slice the ginger, garlic and shallots, slice the mushrooms. Slice the chilli and remove the seeds if you don’t like your food too spicy.

Cooking the chicken for the first time (this can be done in advance if you are prepping this for a busy dinner party):

  1. This first cooking gives the chicken the flavour of the ginger and chilli and also makes the ginger and chilli lovely and crispy to add another nice texture to the dish.
  2. Put approx 2-3 tablespoons of groundnut oil in a pan or wok and heat it until it is just smoking.
  3. Add the chilli and ginger and fry for a minute until crispy.20180330_180742.jpg
  4. Add the chicken and fry for another 4-5 minutes until almost cooked. The time will depend on how big the chunks are – if in doubt slice a piece to see if it is almost cooked through – if it is too pink, leave longer.20180330_18083820180330_181442
  5. Drain the chicken and reserve approx 1 tablespoon of the oil. Keep all of the crispy chilli and ginger pieces. If you are clever in the way that you do this, you shouldn’t have to clean the pan.

Putting it all together:

  1. Reheat the wok or pan with the remaining tablespoon of oil (don’t worry if you lost it all, just add another tablespoon of fresh oil).
  2. Add the shallots and garlic and fry for a minute to soften.
  3. Add the mushrooms (dried and fresh), and continue to stir fry and soften.20180330_181801
  4. Add the fish sauce, oyster sauce, stock and sugar. Return the chicken to the pan.20180330_181848
  5. Leave to simmer for 3-5 minutes to make sure that the chicken is cooked through.20180330_182228
  6. Taste the sauce and add salt and pepper to adjust seasoning if necessary.
  7. Serve with rice and garnish with fresh coriander and sliced spring onions.

 

 

 

 

 

 

 

 

Dragon Palace Menu, Reviews, Photos, Location and Info - Zomato

Dragon Palace is my favourite spot in Northbridge for dim sum/yum cha, and they have recently opened a branch more locally to me in Joondalup. Word has passed around quickly that there’s dim sum in Joondalup, and every Sunday there are queues of hungry diners outside waiting for their number to be called.

Like the Northbridge joint, you register your name and number of diners, and receive a raffle ticket, the prize being your table, once it’s ready. Dragon Palace provide all of the regular dim sum favourites, and you can also order a la carte or from the dim sum menu if your choice is not available on the trolleys.

We didn’t want a huge amount and just chose a few of our favourite dishes, starting off with a pot of Jasmine tea.

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The first food that we selected from the trolley was sticky rice in lotus leaf. This is a wonderful package of sticky rice and mixed meats wrapped and steamed in a lotus leaf – it’s like unwrapping a present because you never know what’s going to be inside – and it was a lovely selection of tasty chicken, pork, egg and mushroom. It was also nice to be given a bowl of chilli oil sauce at the start of the meal with out having to ask for it.

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We also chose siu mai prawn and pork dumplings – a classic dim sum dish – and ours tasted juicy and well seasoned.

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The prawn and coriander dumplings were equally succulent:

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My personal favourite is crispy seafood dumplings – always served with mayo (and sometimes the mayo has mango in it). Yum.

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We finished up with wor tip – fried Shanghai style dumplings filled with meat, leeks, cabbage, and other delights, and served with the essential red vinegar accompaniment.

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I really enjoyed the meal, but there are currently two problems at this restaurant. Firstly there is no lobby, just some sliding doors at the entrance, so flies get in quite easily, and it can be a bit distracting having to wave flies away from your food. Secondly, they haven’t quite got the service right. We were seated by the window and had long periods of waiting for a trolley to arrive. With just a bit of logistical thought, the restaurant could organise the timing of the trolleys better so that every table gets some service without having to wait too long. That said, the restaurant is in its infancy, and I am sure that they will soon have the service down pat like the Northbridge restaurant.

Measure Menu, Reviews, Photos, Location and Info - Zomato

If you watched Australian Masterchef in 2016, you would have seen the beautiful dessert creations of Karmen Lu. She just missed out on making the top ten, but her skilful creations stayed in everybody’s memory, and it was great day in Perth when she opened her dessert bar in Mount Lawley. Measure is very popular with the locals. As you walk in there is a busy bar area with a charismatic cocktail bartender, and further back there are quieter tables.

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Karmen serves bar snacks like duck croquettes, arancini and sliders, but the thing that everybody drools for are the desserts, each one carefully thought out for maximum flavour and texture.

I chose the peanut caramel popcorn. A soft peanut bavarois atop a brownie, with caramel popcorn, popcorn gelato, wonderful brulee banana, a chocolate ganache, and salted caramel powder liberally sprinkled over. This was en exquisite dessert – everything matched beautifully and tasted great.

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My partner chose the choc mint. Dark chocolate cremeux, chocolate royaltine (crushed cookies), choc mint soil, cacao nibs, chocolate popping candy, crispy milk foam and river mint gelato. The foam was really delicate and tasty, the river mint more subtle than regular spearmint, and the chocolate was rich dark and gorgeous. Another wonderful grown up dessert.

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The sweet creations are not cheap – ours were $20 each, but they were oh so worth it. Measure is a great way to finish off a meal with a touch of Masterchef class. Highly recommended…and yes Karmen herself was there, working hard behind the pass.

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