Food news with Broadbrush
Carnivores and eating over-achievers, the Northbridge Brewing Company is at it again.
Yes its Man vs Food promotion is on again for another year, which will see grown men and women pit themselves against hatchback-sized burgers, elephantine mounds of pulled pork and hillocks of fries.
The massive mound of meat in the picture is NBC’s Sloppy Joe Brat Burger with flame-grilled pig, smoked brisket, barbecue sauce, slaw and beer- battered chips.
NBC server Andrea Barneveld doesn’t look intimidated. She should be. The burger is bigger than her head. More info at #NBCMan vsFood.
Speaking of Long Chim, Thompson has been in town for the past 10 days and will be here until at least late January as he beds down his new Perth project. He was very upbeat when we caught up last week and he was keen to show off his new kitchen and venue.
Your correspondent managed to look at the prototype menu and all I can say is, Perth you’re in for some awesome food at Long Chim.
Also in town, octogenarian, chef, TV star, multiple restaurant operator and all-round good guy Antonio Carluccio. He’s shooting a six-part TV series for SBS and doing some appearances and dinners in Perth before he will head south for Gourmet Escape.
Broadbrush caught up with the affable Italian and got all misty eyed over old times. I first met Carluccio about five years ago when we went mushroom picking together in, of all places, Coonawarra in South Australia as part of a two-day food-and-wine road trip.
Carluccio will be presenting a special “Six Seasons” dinner at Wildflower restaurant at the State Buildings next Monday, before its official opening on December 1.
Petite Mort chef owner Todd Stuart says his St Michael restaurant — which he co-owns with Red Cabbage owner Scott O’Sullivan — is at last hitting its straps.
“Beaufort Street is a tough street but it seems word of mouth has worked in our favour. The weekends are fully booked and that’s had a cascading effect back into the weekday booking, where numbers are increasing too,” Stuart said. “Good service and good food are the best social media you can do.”
St Michael chef Adam Sayles’ “pressed lamb” with house-made cheese, mint jelly and torn herbs is the dish to look out for.
All new in Margaret River
Doom and gloom still pervade the WA restaurant business as the decline in the fortunes of the resources sector continues to have its effects felt across the economy. Just don’t tell the entrepreneurial family behind Riversmith, a new cafe, coffee shop, art gallery, designer store and gift shop on Bussell Highway at Margaret River.
Scion of the Perth-based Macdonald family, co-owner Lachlan Macdonald told Broadbrush that Riversmith was now open for business. It’s a massive but elegant space made from the bones of the former BP service station which was on the site for decades.
The Macdonalds have been operating Gracehill Farm in Cowaramup since the late 80s and plan to use their own livestock for the cafe. Riversmith would stock good seasonal local produce and artisan goods, homewares, clothing, gifts, soaps, good coffee and farm tools, of all things, he said.
Perth’s cocktail whisperer James Connolly’s sudden departure from Scott and Angie Taylor’s businesses has been a blow to The Trustee/ Shorehouse/Beaufort Local group. Scott’s partner, sister Angie, says they “were gutted”.
“He’s such a nice guy and his departure is a huge blow,” Ms Taylor said.
Connolly wanted to try something new. He has joined the crew at David Thompson’s massive Long Chim restaurant at the State Buildings, where he will drive the Asian-inspired cocktail program.
“It’s not every day you get to work with one of the world’s best chefs and I’m looking forward to bringing Thai flavours to the Perth cocktail landscape,” Connolly told Broadbrush.
Source: The West Australian, Rob Broadfield, 20th November 2015
Originally published as: Food news with Broadbrush
