Télescope Café

Since opening in 2012, Nicolas Clerc's Telescope Cafe has been pivotal in cultivating the coffee movement throughout Paris. Focus has shifted to the bean, the roasting and provision of premium speciality coffee to the city of lights and love. Food options at a cafe such as this is of course simplistic.

Where the focus is on coffee you can't expect there to be a drastic range of pastries and savouries. However what is stocked is delicious and I have no qualms in regarding the banana bread to be the best I have had, the same goes for their vanilla financier. 

Charming and refined, Telescope serves filtered coffee, noisette (espresso and a dash of cream), the trusty espresso, chocolat chaud, creme, tea and juice. Maybe it was the relaxed vibe of the 1st, the morning walk from our apartment to the stylish and comfortable setting of Telescope, or the fanciful idea that I could make this cafe my own, that made it that much more special. 

Address:
5 Rue Villedo
75001 Paris, France

Whisk Creamery

Although Whisk Creamery offers some healthy blends, for most of us that visit the cute store in Subiaco, it is all about those mountain high swirls of soft and creamy gelato. Whisk has recently updated its menu, going from a place that does amazing swirls of gelato in cones in an array of flavours to a place that does amazing swirls of gelato sandwiched between two cronuts or meringue or waffle. They also still do cones but have taken these to another level. 

Deemed "Perth's best milkshake" by Instagram handle "I drink milkshakes", Whisk certainly has lots going for it in this newly milkshake crazed city. Although they have not gone to the length of Babooshka Bar with their bacon and maple donut milkshakes, it is still not a milkshake to go past. We ordered the Gianduia milkshake - one of the self classified gourmet items on the menu. It was a thick and creamy chocolate based milkshake and surprisingly had in it, popping candy. Other milkshakes include strawberry, caramello, choc mint and vanilla custard. 

The green tea soft serve is creamy and fresh, and almost rivals those sold on the streets of Tokyo. It's a big hit for matcha lovers and if I could bulk stock this gelato, I would. Choux pastry, waffles, pavlova and cronuts make up half the menu, and when you can customise flavours with varying gelato and toppings - it makes it even harder to choose what to get. Not that this is a bad thing of course. 

If you're feeling like something a little more standard, soft serve in a cone is also available. Just choose the flavour from their ever-changing menu. There are the staples of course, of which include chocolate, salted caramel and vanilla. You could go a little left wing and try a flavour like pandan and coconut, or black sesame.  Either way, Whisk is certainly whipping up a storm with its cool desserts, gelato cakes, monoporziones and cones. Go pay a visit.

Winter Warmth - Harvest Espresso

Buffalo Mozerella with watercress and beetroot salad, toasted rye, crushed minted peas ($18.50)

Harvest smoked salmon fillet with two poached eggs, leek ash, toasted buckwheat, hon shimeji, braised leek, salmon caviar and butter lettuce jus ($26.50)

Steamed mandarin pudding with Lochan Ora jelly, creme fraiche, coconut cream gel, toasted muesli and Earl Grey tea crumble ($18.50 for two puddings)

Braised beef cheek with celeriac puree, pedro ximenez jus, remoulade ($26.50)

Two of everything please. And a table large enough to fit six people. Winter is definitely warmer at Harvest Espresso. Cosy, comfortable and delicious - the winter menu does not disappoint. As August draws to a close there is no better time than to scoot yourself down to Victoria Park to test out the winter dishes which will soon be replaced with the new Spring menu. Which I am just as excited about of course!

A rainy Saturday was spent outside trying to balance hunger needs and table surface space. Hungry eyes and claw hands (Tash has the best picture of this) grabbed the dishes closest to us. Forget the Full Harvest, we went for the creative dishes that change every season. That's not to say the Full Harvest doesn't have its qualities, a creative bunch like us enjoy trying new things. 

The salmon was cooked just right. It was soft but still retained a sweet pink colour and the poached eggs were gooey and orange. Feeling a bit fancy, Tash ordered a sprinkle of grated truffle atop the layered hon shimeji and leek. Each of the ingredients combined really well together and the softness of the braised leek and jus were offset by the textures of the mushroom and the crisp salmon skin. 

The beetroot and watercress was my kind of salad, the minted peas had a good medium soft texture and the mozzarella was delicious.  I am almost tempted to say that the braised beef cheek was the most indulgent dish. The beef was soft and the flavours of the remoulade were simple but striking. Forks slid through the beef like a knife in butter and Matthew and Jinn found themselves fighting over the remnants while Sarah and I used our saucers as make shift dinner plates.

The mandarin puddings had a nice texture, reminding us of a semi-dried mandarin itself. The combination of the lochan ora jelly, earl grey crumble and muesli were a good mix and the coconut and creme fraiche compleemented the flavours well. Mandarin was a good choice for winter - with all the citrus in abundance it just made sense. The puddings screamed "winter", appropriately warm and welcoming on the rainy day. Not to mention how incredibly pretty it is as a dish. Best eaten warm, puddings soft to the touch. 

Resounding around the table we agreed the best three dishes were the salmon, braised beef cheek and the mandarin pudding. We always thoroughly enjoy visiting Harvest. It is always busy however this doesn't prevent Catherine and her team in the kitchen from providing great food, friendly service or well priced dishes. 

I'm hoping we can all catch up again soon once these adventurers and this stunner of a photographer are back from their travel adventures... accompanied with the new Spring menu of course. 

To bao or not to bao - The Don Burgers

I am wondering when The Don Burgers will transition from a popup stall to a more permanent location as this small burger ramen joint has risen in popularity and demand. Steamed buns have risen in popularity too, not only in Perth but also globally. May has recently commented on this bao phenomenon occurring in London also.

After having scoffed down our burgers, Wendy and I posed the most important question of all time - one of which I know throughout Shakespeare's idiosyncratic playwriting days, wanted to really write about... to bao or not to bao. 

We bowed to the pressure and bao'd. Opting for the tasting platter of three bao for $15, we were met with fluffy steamed buns. Two of which were not the most conventional bao and one was rather a play on words - san choy bao in a bao. 

The soft bun contrasted well with the crisp fried chicken and yuzu mayonnaise however it was missing a bit of that kick that is often associated with katsu chicken. I think this bao could be well improved with a bit of spice. Nonetheless it was still tasty. 

The second bao was a mix of melt in your mouth fatty pork and lettuce but as Wendy mentioned, a little coriander to provide some freshness would have given this bao another dimension of flavour. I would have to say though, it was my favourite bao of the three. 

San choy bao. Good pun in a bun but just missed the mark. Flavours were indeed reminiscent of the original but again, was lacking a punch - maybe some chilli would have done the trick. Uncertain if we perhaps have de-sensitised tastebuds but there is really only one way to find out - go and visit! And then try their burgers and green tea mille crepe. 

Address:
1 Leonard Street, Victoria Park
Opening hours:
Wednesday: 5pm - 9pm
Thursday and Friday: 5pm - 9pm, 12am - 3am

Chophouse - Perth

Chophouse Perth is situated between the newly transformed area of Cloister's Arcarde and that of St. George's Terrace. For our first dinner date, Lyvia suggested Chophouse or Apple Daily as Friday night dinner options but I was intrigued more so by Chophouse - namely for its interesting name. A quick google soon revealed an interested menu too.

It offers a laid back setting outside on the terrace but maintains a balanced mix of casual and fine dining inside and upstairs. The bright and earthy venue provides a perfect option for afterwork dinner in the CBD. The bar and open kitchen are located downstairs, both of which take up a large portion of the floor. However more than enough space is factored in and provides generous seating space for its patrons to have a drink, chat and a good meal.

Make your pick out of the two hundred and ten seats situated across two levels and admire the thought and interior design that has gone into making the dining experience at Chophouse Perth fun and sophisticated. The warm setting is enhanced by the gold flecked walls and wooden floorboards swapped with teal moroccan-esque tiles for good measure. American influence can be felt throughout the restaurant but it's not one that tries overly hard and remains on trend. 

There is also a private room for functions which sits up to fourteen people - completely sound proof behind the gorgeous hexagon paneling on the glass doors. The restaurant is full of character. Let's be real here, I almost couldn't contain myself when I was given free reign to take photographs before the restaurant filled up. And boy, did it fill up. Excited conversations from Friday night celebrators filled the second floor and echoed to the first.

Behind large and grand wooden doors you are met with friendly and welcoming service. Scott, Ross, Manna and the team at Chophouse are dedicated to showcasing the freshest produce from throughout Western Australia. Seasonal produce is sourced from ethical farmers and producers, wine bought from the local wine regions and truffles sourced from Manjimup. 

Alcohol is given special attention, with the range consisting of spirits, unique wines and old favourites from Australian producers. Margaret River, Yarra Valley and the Barossa Valley are a few keystone Australian wine regions, with other wines boasting origins from Alsace in France, Kamptal in Austria and Sardegna in Italy. 

Scott and Ross were so kind as to give us a peak behind the serving benches of the open commercial kitchen. Scott showed off their amazing char broilers shipped over from the U.S (glistening and fiery meat masters) and later popped open a bag of truffles - some sexy business. Scott is super passionate about food and I think Lyvia would agree with me in saying that it was an experience in itself just watching and listening to him talk about cooking. Formally a speech pathologist, Scott decided to follow his passion for cooking and has been doing so for twenty odd years, cooking professionally for eleven and working at Andaluz prior to Chophouse.

Inspired by the American BBQ venues, head chef Scott Alfonso has created a menu focusing on the meats - of which are complimented well with seafood dishes and salads. The desserts are on another level entirely and perhaps for this reason are on a different menu. Well cooked meat is anything but an afterthought. You could do what Lyvia and I did and share half of our main courses, purchase a salad or stuff yourself with truffle béarnaise dipped shoestring fries. And then do the same with dessert. 

The food menu is focused and simple. You can order meats and chops with portion sizes ranging from 180g straight through to 450g of meat. If you don't quite feel like red meat, you can opt for fresh fish or if there are two of you, purchase a plank of lamb shoulder with salsa verde, mint jelly and a pot of jus - appropriate condiments. 

Cocktails: Just Peachy and (not so Virgin) Blush

Sourdough and wholegrain slices, loaves baked fresh.

Ceviche of Hiramasa Kingfish - blood orange, ocean trout roe, baby cress 

Double double lamb chops - mint jelly, jus

Crisp pork belly and scallop salad - shredded wombok, coriander, soba noodles

Dry aged Delmonico - striploin on the bone, chutney, jus 

Going off Scott's advice, we ordered the Delmonico and then got stuck on what to order next. We worked our way through the menu and settled on the ceviche, which offered a light and fresh option in comparison to the meat we were about to consume. The roe were fresh little bubbles and added textural element to an otherwise smooth dish. Simple flavours done well. Our waitress Emily served us soft bread and butter while we were waiting and was a delight to chat to - the Zoolander 2 movie was also mentioned!

I am more a rosemary and lamb kind of gal and often don't put anything in the sense of condiments with my lamb. This mint jelly however was not one I have had before, nor tasted the likes of. It was fresh and had a good balance between sweet and tart but was quite strong and so only a bit went with the lamb. When paired with the lamb it helped to break up what would otherwise could have been quite heavy and overwhelming for the palate. The lamb itself, Lyvia and I ordered medium rare. I don't quite know how the chefs managed to have such a crispy thin layer of fat on the outside that gave the lamb an indulgent crunch while maintaining its tenderness. 

The delmonico was also just as tender as the lamb, if not more. It was accompanied well with the chutney and don't even get me started on the truffle béarnaise. Ridiculously addictive. The salad was good too and usually I find it a bit difficult to eat cold noodles however this salad incorporated the soba well with the scallops and coriander. The pork belly of course provided much needed crunch to an otherwise soft dish. Overall though, I did find it a little bland. Then again you don't go to a steakhouse for salads.

Popcorn brittle semifreddo - salted caramel and butter popcorn

Mandarin cheesecake - pistachio praline and mandarin curd

Then it came time for dessert. According to Lyvia's theory we have a separate second stomach that sits on top of our main stomach and begins operating once dessert is consumed - neigh, thought about, thus why we should always have room for dessert. 

We ordered the mandarin cheesecake without really knowing what to expect but it turned out to be an instant favourite. With the heaviness of the meat before, the cheesecake provided light and summer flavours. It was creamy and just the right size. An assortment of mandarins were sprinkled on the top - dehydrated, sherbet and soft mandarin added to the taste and tangy textures which balanced well with the creaminess of the cheesecake. Once in the middle, a little pocket of the cheesecake exploded out onto the plate.

The semifreddo was visually appealing, some would argue more than the cheesecake. If you're a love of sweet, sugary and creamy desserts with a bang of salt this is for you. Salty popcorn sits atop salted caramel and honeycomb brittle is stacked on the side of the semifreddo.

The semifreddo itself is sweet and the meringue counters the saltiness of the popcorn while somehow resembling (as I have been told on Instagram), a marshmellow. I much preferred the cheesecake but that's because I am a sucker for desserts that incorporate fruit. It is still definitely something to try - though keep in mind that you can't quite eat the popcorn by itself. All of the elements on the plate need to be eaten in unison to get the best of the flavours. 

There certainly is a focus on well cooked and well presented honest food. There's ambition in the interior, presentation and service. Chophouse Perth is a space with character, satisfying food and drinks and is an Aussie take on the inspirational New York Steakhouse. Staff are welcoming and friendly yet uphold professionalism with ease. Special thanks go to Emily, Ross and Scott for such an awesome dining experience and great conversation. There is a lot of ambition in this restaurant which is prevalent in the team's vision, food and good service. 

Address: 
200 St. George's Terrace, Perth CBD
Opening Hours: 
Monday - Saturday: 12pm - 12am
Sunday: Closed

Chu Bakery

There has been excitement and hype around the opening of Chu Bakery on Instagram for quite some time. Well located across from the beautiful Hyde Park on William Street is Chu Bakery. Specialising in coffee, tarts, dacquoise, bread and choux pastry, the bakery is a fresh and long awaited addition to Highgate. 

What I love about this bakery is the warmth in its interior and the exciting and delicate pastries and breads on offer. It also gives you the opportunity to grab a coffee to go, a delicious croissant and have breakfast at Hyde Park just across the road.

A key standout includes the frangipane almond croissant ($5.20) with its flakey and crispy double baked pastry. Topped with flaked almonds and I am assuming dipped in sugar syrup, the textures and sweetness make this an instant favourite. Even more so than the kaya croissant.

Getting choux pastry right is not an easy task but Chu Bakery have it under their belt. The matcha choux puff ($4.50) was an array of textures and creaminess, with a hidden surprise jelly filling covered in cream. The procciuto, pear and brie toast was also a standout - mixing the crisp and fresh flavours of pears with comforting brie cheese on a warm slice of chewy bread is an awesome idea, something we didn't know was on offer until reading the menu below the coffee available.

The bakery was busy - with bread being made in house and a queue lining out the door. Coffee to go is passed through windows while you sit outside and enjoy watching everyone and their dogs venture into the bakery. A breakfast that consists of good coffee and pastries is one that should be had more often. I look forward to seeing what other treats this family run bakery have to offer Perth.

If you want to know more about the coffee - head over to Perth Coffee Project where they have written up an in-depth article on the coffee on offer at Chu Bakery.