News & Events
The third installment in Yotam's bestselling and multi-award-winning PLENTY series (over 2 million copies sold). FLAVOUR celebrates the limitless potential of vegetables and reveals how to transform them into magical dishes. Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food.
In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.
Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.
The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food: Process explains cooking methods that elevate veg to great heights; Pairing identifies four basic pairings that are fundamental to great flavour; Produce offers impactful vegetables that do the work for you. With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
After many months of procurement in very difficult circumstances, our Fishco has just recieved our first delivery of frozen wild Alaskan Sockeye salmon ! Unlike farmed salmon, the flesh of our wild Sockeye salmon is firm and muscular, with a cleaner taste that chefs covet. Sockeye salmon has a succulent, bright-orange meat which is from the orange krill the fish eat while in the ocean. Limited stock available in our Fishco!
Complimentary Tasting in the Wine Loft
Saturday, 12 September 2020
From 12 pm - 3 pm
This Saturday we are joined by winemakers, (and brothers), Ruben and Phil who will be pouring their much-loved and anticipated wines! They are the creative forces behind Felix Caspar Wines and their beautifully crafted, small-batch Margaret River wines are delicious, full of integrity, and once tried, are met with respect and awe. They pick the highest quality and most nutritious fruit from farmers who respect the land, then implement traditional, handmade winemaking techniques without additions. Specialising in Cabernet and Cabernet blends, their bespoke wines are made with drinkability in mind.
While tasting these wines, you will have the pleasure of listening to the sounds of a live Jazz Harp, played by Perth’s very own and talented Michelle Smith! Michelle will be playing her harp between 1 pm – 2 pm, the perfect accompaniment to a Cabernet Sauvignon tasting!
OPEN TO TASTE:
2017 “The Murray” Cabernet Sauvignon
2018 “The Murray” Cabernet Sauvignon + Petit Verdot
2019 “Original X” Preservative Free Cabernet Sauvignon
Wednesday, 23 September 2020 from 6 pm - 7.30 pm
$75 per person
Only 15 tickets available - for tickets click here
Tuscany is one of Italy’s most alluring destinations. The region, home to rolling countryside and rustic farmhouses, is famous for its antique cities, beautiful art, and above all else, wine. Tuscany boasts one of the world’s most notable wine regions. DOCG wines such as Brunello di Montalcino and Chianti Classico hail from Tuscany, not to mention the rebellious Super Tuscans. And, when it comes to Tuscan wines, there is no one more passionate or credentialed than our host Andrew Moody, of Dave Mullen Wines.
For more than ten years Andrew has been sourcing and stocking some of our city’s best restaurants and bottle shops with the finest Italian wine. His portfolio includes more than 200 Italian wines – 50 from Tuscany alone. As a regular visitor to the region, he is sought after to share his knowledge and love of the best of Tuscany in a bottle. Join Andrew for this special masterclass as he takes you on a tour through the wines of Tuscany. These wines will be accompanied by rustic house-made Tuscan dishes, transporting you tastebuds to a place you’d rather be!
Wines being poured:
Poggio Brigante 2018 ‘Etichetta Blu’, Morellino di Scansano
Frascole 2017 Chianti Rufina DOCG
Istine 2017 Chianti Classico DOCG
Agostina Pieri 2017 Rosso di Montalcino, DOC
Brancaia 2015 Tre
Agostina Pieri 2014 Brunello di Montalcino DOCG
Just arrived in our dairy department! The fresh farm cream is heated and coagulated into Mascarpone, then the vanilla sugar is folded through and packed. Perfect to serve with Persimmons, on a crumpet or simply eat with a spoon!
$19.95 per kilo
FRIDAY, SATURDAY & SUNDAY ONLY - available from the Fishco
Our Fishco now has stock of the most delicious Tiger and King Prawns. Arriving directly from the pristine waters of Shark Bay WA, these prawns are wild caught and of premium export quality. They are world-renowned and sought after for their sensational sweet flavour. We have selected these magnificent, large prawns - fantastic on the barbecue with a squeeze of fresh lemon!
At the core of what Pepe Saya Butter do is make crème fraiche (soured cream). To make their crème fraiche they add a culture (lactobacillus) to the cream and then ferment it, for the pure reason of flavouring the fat in the cream. Once the cream matures, it is then churned it into Pepe Saya Cultured Butter.
This is why it is called cultured butter….
From the heart of Spilinga in Calabria Nduja is a spicy salami paste originating from Spilinga in Calabria. They knead nduja from Pino’s Dolce Vita with Pepe Saya Cultured Butter. "We make nduja by mincing selected cuts of pork meat and fat into a paste with salt, pepper and five different types of red chillies. The mix is then filled into large natural casings, slowly cured, gently smoked and left to hang for 4-12 weeks depending on the size to give its distinct and unique flavour." Pino (Pino’s Dolce Vita)
Take a journey at Pinot Noir Festival through all of our favourite regions and expressions. From the prestigious and notorious Pinot Noirs of Burgundy, France to the rise of exceptional Pinots Noirs from Germany. We will be highlighting our own local Australian producers from down south in Pemberton, WA to the fruit-driven and easy drinking Yarra Valley Pinot Noirs. With over 20 wines open to drink and enjoy from around the globe, come celebrate Father’s Day and find your favourite!
OPEN TO TASTE:
2018 Small Island Glengarry - Tasmania
2018 Small Island Saltwater River - Tasmania
2018 Small Island Kings Road - Tasmania
2019 MacForbes - Yarra Valley
2020 BK Wines Carbonnic Pinot - Adelaide Hills
2018 Pooley Pinot Noir - Coal River
2018 Giant Steps Pinot Noir - Yarra Valley
2019 Chatto White Label Pinot Noir - Huoan Valley
2018 Burton McMahon George’s Vineyard - Yarra Valley
2018 Holly’s Garden Studebaker - Moondarra
2018 Picardy Pinot Noir - Pemberton
2015 Picardy Tete de Cuvee - Pemberton
2016 Markus Molitor Haus Klosterberg - Mosel
2017 Shelter Lovely Lily - Baden
2015 Weingut Claus Schneider Spatburgunder - Baden
2017 Benjamin Leroux Bourgongne Rouge - Burgundy
2017 Jaeger Defaix Rully Rogue - Burgundy
2017 Bachelet-Monnot Santenay Les Charmes - Burgundy
2017 Chandon de Briailles Savigny Les Beaune - Burgundy
2017 Ballot Millot Bourgogne Rouge - Burgundy, France
UNITED STATES OF AMERICA
2016 Au Bon Climat La Bauge - Santa Maria Valley, USA
2017 Littoria Les Larmes - Anderson Valley USA
2018 La Crema Monterey - Monterey USA
2018 Quartz Pinot Noir - Central Otago New Zealand
2018 Maude Pinot Noir - Malborough New Zealand
Wednesday, 9 September 2020 from 6 pm in the Loft
Only 15 tickets available - for tickets click here
$55 per person - includes whisky flight (5 whiskies), carefully selected cheese assortment, house-made chocolate petit four, presentation from guest specialist.
Home to more than 40 whisky distilleries, Australia is starting to become increasingly recognised internationally as a whisky producing nation. Our homegrown distillers are producing whiskies that speak more of place and region, rather than attempting to mimic styles of the world, and this individual and free-flowing approach is being embraced world-over.
For this special masterclass we’ve teamed up with Whisky specialist Mitch Gurrin, (Drinks World Top 100 bartenders in 2018 and 2019), to showcase what we think are great examples of Australian Whiskies. This delicious line-up will be paired with different styles of cheese, all of which playfully compliment these unique Whisky profiles.
Mitch, with over a decade working in the industry and for some of the most awarded Australian distilleries, will be our host for the evening. He’ll lead you through a selection of 5 Australian Whiskies, which will be enhanced with our carefully selected cheese range.
Whiskies being poured:
Archie Rose White Rye
Starwood Nova Single Malt
Whipper Snapper Upshot
Gospel Straight Rye
Archie Rose Rye Malt
$199 per 6 (RRP $295)
This mixed six contains two 2019 Salt Water River Pinot Noir, two 2018 Kings Road Pinot Noir and two 2018 Glengarry Pinot Noir. This is the ultimate tasting experience and an opportunity to compare these delicious Pinot Noir wines. The production of Small Island Wines is incredible limited. Their mix of exceptional quality, ageability, rarity and eye-catching design, including striking hand-painted labels, makes them veritable collector’s items and the perfect gift this Father’s Day!
A bottle of 2015 Sierra Cantabria Crianza
A set of limited edition Cape Grim steak knives
Spoil dad this Father’s Day with his very own, dry aged Cape Grim rib-eye. His whole rib-eye will be aged to perfection in our Himalayan salt brick ageing room. Our skilled butchers will trim and prepare his ribeye according to his preference when he is ready to enjoy! With every whole piece of rib-eye on the bone, receive a complimentary bottle of 2015 Sierra Cantabria Crianza and limited edition Cape Grim steak knives. Call our butchery or pop in store to place your order!
$35 per bottle
Open to taste in the Loft all weekend, and a fantastic wine to go with you Tomahawk steak! 2018 Camwell Cabernet Sauvignon is handmade from and extremely rare Cabernet clone - every vintage, Brad and his father walk the whole Cabernet block to seek out and select the best two rows of fruit for this small batch wine.
Má Là Dumplings handcraft addictive flavour bombs packing the one-two Má Là punch. 麻 Má 辣 Là refers to the mouth tingling sensation from combining Sichuan peppercorns with chilli, a famous Sichuan flavour profile. Má Là source the regions finest produce to bring you the ultimate Margaret River dumpling experience.
“There are two types of people in the world, those who are addicted to dumplings and those who haven’t tried them yet”
$3.99 per punnet - special available until 19 August 2020, while stocks last!
Locally grown in Wanneroo, WA these Fronteras strawberries are now at their eating peak. They are picked when perfectly ripe for the best sweetness and flavour. They have an incredible aroma, are bright red in colour and have a very juicy texture. Strawberries are an excellent source of vitamins C and K as well as providing a good dose of fibre, folic acid, manganese and potassium. Make these delectable berries the star in breakfast dishes, desserts, and even salads!
$19 per bottle for both the Chardonnay and the Cabernet Sauvignon.
Wildflower Cabernet Sauvignon and Chardonnay open to taste all weekend in The Loft! Robert Oatley's Wildflower wines are distinctively Western Australian, just like the unique landscape from which they come. These wines reflect Margaret River's region; mild summers, delightful springs, and cool ocean breezes.
There are only two wheels Peaceful Bay Gruyère that have been aged for 24 months in existence! They were aged especially for a competition which did not go ahead due to Coivd - our Fromager was lucky enough to secure them both! This is sweet with age, but slightly salty, with nutty aromas and a hard, faintly grainy texture. It pairs beautifully with fruit and wine. Raw cow’s milk sourced from the neighbour is cultured and cured with traditional European methods to produce this timeless classic.
We will have this cheese open to taste in our Cheese department on Saturday, 16 August from 11 am!