Savoury inspirations at Taste Perth 2015

Following on from the previous post … drinks done, it was on to the savoury dishes at this years Taste Perth.

Taste Perth Bistro Guillaume © The Ponder Room

My first stop was a restaurant called Propeller. They offered a signature dish of duck bistayeea with Israeli carrot salad. The other options were grilled octopus, and fish wings. I opted for the fish wings, spiced, fried with preserved lemon aioli. The sweet moist fish was delicious. For me this was the dish of the day.

   Taste Perth Propella © The Ponder Room

Taste Perth Propella Duck © The Ponder Room

Next it was off to the Print Hall  where the signature dish was freshly shucked oysters. I bypassed the yabbie and chose the risotto. It was a potato and stinging nettle risotto with goats curd, fermented tafu, gai larn. Rich and creamy it was full of interesting unusual flavours.

Taste Perth Print Hall © The Ponder Room

Taste Perth Print Hall Risotto © The Ponder Room

Asado was setting up their lamb rump and ribs as I walked past, something Fred Flinstone would have found impossible to do. The smell was enticing.

Taste Perth Asado © The Ponder Room

Taste Perth Asado © The Ponder Room

Lalla Rookh’s gnoochi made fresh on the premises looked good but then I’d have no room for dessert and that would never do.

Taste Perth Lalla Rookh © The Ponder Room

Silks had an example set up which was a good idea. Their signature dish was wok fried king prawns with asparagus and chilli sea salt. They also had a lamb cutlet, and scallops with fried rice. Sadly I had to pass.

Taste Perth Silks © The Ponder Room

Modo Mio’s signature dish was salmon and lobster ravioli, but their vitello tomato dish with veal, tuna and caper mayo, quail egg and truffle oil looked like a piece of art.

Taste Perth Modo Mio © The Ponder Room

The last restaurant I checked out was Bistro Guillaume. Their signature dish was grilled salmon with save vierge and chunky sauce. Other options were duck parmenter, and chicken liver parfait.

Taste Perth Bistro Guillaume © The Ponder Room

Pondering the extensive range of dishes on offer …

1. All of the dishes looked fantastic it was obvious that this was not your average food festival.
2. It could have been so easy to make something simple for the masses, but each plate showed the amount of hard word going on in the kitchen.
3. The spread of ideas also screamed innovation and reminded me why it’s important to think outside the square. How important it is to do your own thing rather than follow the masses. Something that’s always good to remember.

Next up desserts.

For more information about the festival go to Taste Perth