24-08-2014
The town of Perth, despite being much less celebrated than Sidney and Melbourne, has much to offer to food-enthusiast tourist. In her story, Michela Cimnaghi guides us to her favourite places, among local and international flavours, starting from Greenhouse, a restaurant in which the furniture is entirely made with recycled materials
(see part one) Supper remains my ideal moment to experiment unusual flavours and new restaurants and here in Perth the idea of something exceptional is still present; you don’t go out by chance, or because you don’t want to cook: you go out for the sensorial experience, the setting, something to share with your friends. There’s no culinary tradition to follow, nor is there a “home cooking” that needs to be reinvented, so there’s plenty of space for experimenting and there are lots of Asian and European traditions to enrich. My first choice is always Greenhouse in the Cbd: a concrete cube covered outside with ivy leaves and with a kitchen garden on the rooftop. Each piece of furniture and of the building was recycled to create a place where you can touch natural materials, understand from where our daily objects come from and taste food that is picked right from the vegetable garden. The menu changes with the season and in line with Matt Stone’s creativity, head chef at 26 and since he was only 22. Pairings are unusual and flavours are a pleasant discovery: Wood oven baked sardines with cherry tomatoes and sumac, Roasted pork neck with beets and turnips, Plum and lavender parfait with sesame brittle.
Rendang, a dish with Indonesian and Malaysian origins made with beef marinated in coconut milk and spices, is one of the strongpoints in Ria’s menu
Kiren Mainwaring is the young chef at Dear Friends, the best restaurant in the area of Perth
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
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