Eat & Drink

Chilli and Lemon Prawns (Bottega

A taste of Freo | Chilli and Lemon Prawns

Thanks to Bottega's Chef Jamie Galloway for sharing this delicious recipe for 'Chilli and lemon prawns served on peas and mint mash with goat cheese and crostini' with us.

We were lucky enough to sample this mouth watering dish and will definitely be trying it at home! 

Ingredients prawn marinade

1 lemon, zested
1 finely dices long red chilli
3 garlic cloves finely diced
2 tablespoons olive oil
Pinch of salt

Ingredients pea and mint mash

500 grams of green peas
25 leaves of roughly chopped mint
60 grams of butter

Additional ingredients

8 slices of baguette buttered and chargrilled or pan fried (crostini)
8 large prawns
100 grams of goat cheese
Red garnet micro herb for decoration (optional)

Method

  1. Marinate prawns for 1 hour.
  2. Blanch green peas for 2 minutes in salted water then drain: add mint and butter with 2 pinches of salt.
  3. Crush the peas slightly to soften.
  4. Gently fry prawns in the marinade with 2 tablespoons of butter and 2 tablespoons of olive oil.

Plating

  1. Place crostini on the plate.
  2. Top with green pea mash.

  3. Place prawns and pan juices on pea mash.

  4. Garnish with goat cheese and red garnet micro herbs.

Buon appetito

Ed
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Plated up - Manuka's roasted beetroot salad

A taste of Freo | Roasted Beetroot Salad

This recipe for roasted beetroot salad is shared by head chef Kenny McHardy from Manuka Woodfired Kitchen on High Street. Kenny hails from New Zealand and everything on the menu is prepared in a woodfired oven and local, seasonal ingredients.  

Roasted beetroot salad with manuka wood smoked yoghurt, baby kale and pomegranate

Equipment for smoking
1 smoke gun

Ingredients
1 kg beetroot - small to medium size, washed thoroughly
500 ml Over the Moon organic yoghurt
1 pomegranate
200 gm baby kale
2 tablespoon olive oil
Seasoning (see below)

Seasoning
1 1/2 teaspoon flaky sea salt
1 tablespoon raw sugar
1/2 teaspoon black peppercorns
1/2 teaspoon smoked paprika
1/2 teaspoon cumin seed
1/2 teaspoon mustard seed

Method
Preheat oven 220 deg C
Drain yoghurt into colander that's been lined with kitchen towel and place over bowl to catch whey.
Place small beetroot in oven proof pan with tablespoon olive oil, 1 cup water and most of the seasoning. Cover with lid or tin foil and roast in pre-heated oven until you can insert a skewer into flesh.
Leave to cool briefly, then peel off the skin.
Once peeled put back in clean pan with kale and roast together for 6-7 minutes.
Take yoghurt out of colander and place in bowl with teaspoon salt and whisk. At this point you can use it as is or you can add flavour by using the smoke gun for 5 minutes with a flavoured wood such as manuka, jam wood or apple.
Spoon a bed of yoghurt on the plate, then place beetroot and kale evenly on top of yoghurt and build up.
Sprinkle all of the pomegranate on beetroot and drizzle with olive oil, serve immediately.

Ed
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The Local Hotel (Helen's Bar), South Fremantle|Mrs Brown Bar, North Fremantle|Miss Chat's, West End Fremantle|Ball & Chain, Fremantle|Little Creatures Next Door

Good nooks

A cosy snug, a wee dram, a good book. Is there a better way to pass a winter’s afternoon in Freo? Here’s our picks. Nook: The Local HotelBook: Fremantle Football, The Origins 1885-1904. By Dr Norman Ashton(New Edition Bookshop) Colloquially known as Helen’s Bar after a former regular, this cosy snug has night cap written all over it: fire place, Chesterfields, plush sofas. If it’s game day, the contest will be on the front bar’s big screen. More reflective moments can be spent in the cloistered surrounds of the Whiskey Bar, cradling a single malt Yamazaki and–if you really can’t…
Ed
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Image - Flower Hound, Fremantle

The ideal Mother's Day

So Dads, you’ve got it all wrong… what Mums really want for Mother’s Day isn’t just flowers and chocolate. It’s time out… luxurious time out! Here's how to to plan a perfect day for the Mum in your life.

1. Wake up first

Creep out of bed, make sure those kids don’t make a noise and get them out of the house!  Ahhhh a child free sleep in…. amazing. 

Extra points if you leave the latest edition of our favourite mag next to the bed. You can pick one up from Kate & Abel, Compendium or Parkside Newsagency.

When you return it should be with a coffee and something delicious from one of Freo's boutique bakery's like Abhi’s, Wild Bakery, Lawleys or The Mill Bakehouse. A takeaway breakfast from Ootong & Lincoln, Grumpy Sailor, High Street Dispensary, Short Black Sheep or Jac and the Bean rates highly too.  Or organise Deliveroo to drop off breakfast from Ohana Acai Bar or Acai Brothers while you are out. 

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2. Hand over the credit card

Drop her off in Fremantle with the credit card (and no questions about the bank statement please).

If you know what she loves you can pre book something, otherwise talk to her bestie or better still, leave her to decide - just print off this blog post and hand it over with the credit card.  

Swanky lunch options include Bread in Common, Propeller, Il Cibo, Little Lefroy’s, Coast Port Beach, Bib & Tucker, Canvas or The Mantle Harvester.

Try cocktails from Esplanade Hotel Fremantle (bottomless Bellini brunch sounds perfect!), Strange Company, Sweetwater,  Miss Chat's, Mrs Browns, The Local Hotel, Percy Flint, Whisper Wine Bar or Who’s Your Mumma.

Relax with a massage or treatment at Keturah, Flirty Gertie or Djurra (or check beauty and wellbeing listings).

Browse the shops along Market Street and the West End; Kartique, Remedy, Common Ground, Morrison and New Edition Books or Wray Ave and South Freo; Ginger Morris, Pekho, South of the Border, Ivy & Isabel and Corner Store

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3. Around the house

While Mum's out enjoying this leisurely afternoon it’s time for you to get busy.

Look after the kids, clean the house, do the washing, prepare dinner... where to pick up the groceries?

If you head to North Fremantle the kids can play in the Gordon Dedman Park and you can pick up food and drinks from The Black Truffle and Old Bridge Cellars.

In South Fremantle pick up drinks from The Freo Doctor, groceries from Galati & Sons, and flowers from The Flower Hound.  

If you prefer a one stop shop try Gilbert's Fresh Market in Hilton.  

And isn’t there some little job that she's been gently reminding you about for a while?  Hang up that picture,  kill that spider… you know what it is.  

When you’re all done order an UberBLACK to bring her home.

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4. Family dinner

Kill two birds with one stone. Invite your Mum around and tell her to bring a bag of washing for you to do.  Enjoy a leisurely home cooked meal as a family, showering all the Mums in your life with love, affection and phrases about how fabulous they are. Wrap it up by putting the kids to bed, cleaning up dinner dishes and letting her choose the movie. 

Amazing…. best partner / son / Dad EVER. 

Ed
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Chicken Kibbeh (chef Kurt Sampson, Propeller, North Fremantle

A taste of Freo | Chicken Kibbeh (Chef Kurt Sampson)

One of our team has recently tried this dish at Propeller and can verify its deliciousness. After such rave reviews we think it’s definitely worth a try at home. Thanks so much to Propeller for sharing the recipe.
(We think we’ve noticed a typo. Can you pick it?)

Ingredients (makes 20)

Outer layer

1 kg chicken mince
200 g cracked wheat / bulgur wheat
1/2 cup of water
2 tsp allspice
1 tsp cinnamon
good pinch of salt

Stuffing

340g chicken mince
1 finely diced onion
zest of one lemon
80 g chopped pistachios
125 g diced dates
pinch of sumac
chilli flakes to taste
salt and pepper

Directions

Outer layer

  1. Add water to cracked wheat / bulgur wheat and let stand until softened (about 20 minutes).
  2. Add spices, chopped onion, wheat and salt to chicken mince and mix until combined.

Stuffing

  1. Sauté onions in a pan.
  2. Add chicken mince.
  3. Once cooked, add lemon zest, chopped pistachios, diced dates, sumac, chilli flakes, salt, pepper and mix until combined.

Making the kibbeh

  1. Take about 50 g of outer layer mixture and flatten it out in the palm of your hand.
  2. Then take a good heaped teaspoon of stuffing mixture and place it in the centre of the flattened outer layer mixture.
  3. Fold the outer layer mixture around the stuffing mixture (making sure the outer layer completely encases the stuffing).
  4. Shape into a ball.
  5. Repeat until all of the mixtures are used.
  6. These can be cooked two ways; deep fried until golden brown or bake in an oven at 180c for 10–15 minutes until golden brown.
  7. Serve with tahini yoghurt, quick pickled cucumbers and radishes or plain yoghurt, tomato, cucumber and parsley.

Last but not least, serve it up with a nice bottle of Rosé (from one of Freo’s bottle shops of course) to go with it and just before you tuck in take an insta and share it with us #Fremantlestory.

 

Ed
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Sail and Anchor Hotel Fremantle|Federal Hotel Fremantle|National Hotel Fremantle|Newport Hotel Fremantle|Orient Hotel Fremantle

The romance of a Fremantle pub

Get a feel for the Fremantle of yesteryear by visiting the city’s historic pubs housed in colonial heritage buildings dating back to the gold rush years and settle in for a hearty pub meal.

The Federal Hotel, formerly Rosie O’Grady’s, has been refurbished into a modern, stylish gastropub hotel with subtle furnishings reminiscent of its past. Opened in the same year as the Fremantle Town Hall in 1887, it was once touted as one of the most beautiful buildings of the colony–and it’s not difficult to see why.

The menu fuses Asian influences with traditional Australian pub fare; here you’ll find the likes of West Australian scotch fillet alongside sticky five-spice pork belly. The drinks list celebrates Australian classics as well as international favourites, and there are guest tap beers on frequent rotation. The Federal Hotel is charming, quaint and you’ll instantly feel right at home.

Ed
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