Tucked into the back courtyard of Fremantle’s Kakula’s Sister is one of Perth’s few bonafide hidden gems. Leake Street Cafeteria is at once a hideaway right in the middle of Freo’s busy city centre, a standout cafe in a place where people can afford to be choosy, and one of Perth’s most interesting hospitality venues.
We spoke to Leake Street’s owner, operator and chef Wade Drummond about hospitality in Fremantle, the logistics of operating a tiny cafe, and what inspires him.
Creating a Space
"I've always had a fascination with food. It's always felt quite instinctive.” said Wade, “I don’t have cheffing qualifications or anything, I learned everything from helping mum cook, making mistakes myself or watching tv and reading cookbooks.”
Wade competed in Masterchef in 2012 had spent the intervening years selling crumpets at the Subiaco Farmer’s Markets when he stumbled upon the beautiful courtyard outside Kaklula’s Sister. "I always saw so much potential in it. I'd wanted to do my own space and to do something different, so I wrote a letter to Kakulas, we had a chat, and suddenly I had to find money for it.” he said.
In early 2015 Wade took to Kickstarter with a fun one-shot promo video and a range of rewards from a bag of coffee beans up to office catering and dinner parties for backers. By the end of the year the Kickstarter had reached its target and the cafe was underway.
A Shoebox Cafe
"I've had a few chefs walk in and just say 'nope, you can't do what you do here.' It's true, a lot of the time it's just so small it shouldn't work."
Within the beautiful courtyard where customers eat and drink, the cafe space and indeed the kitchen in which Wade creates his salads, soups, pickles and sandwiches is smaller than most food trucks. Bench space is at a premium, and the oven is large enough to cook just a single loaf of bread at a time. While he agrees that it’s challenging, Wade admits that necessity finds a way when using his tiny kitchen to fuel the cafe. This includes turning to pickling, which the cafe has become famous for.
"I started doing pickles here because I had to. There's not a lot of cooking facilities, no space to fry or sautee. It came about from necessity and I've just looked at how to do them best in different combinations through experimentation.”
"Preparation is key when working as a one person operation, you have to plan. I was a 'we'll just wing it' sort of person, but when you're working by yourself you quickly realise that you start running out of everything, and it costs a lot of money to keep running out to the shops.” said Wade, "If we run out of an ingredient, pickling takes three days, sometimes even three weeks. If we run out of sauerkraut, it's three weeks until a new batch is ready, theres a lot of planning in that respect."
Wade chases his curiosity to keep his menu and outlook fresh. "I get a bit obsessive.” he said, "I have moments where I'll read something or see an ingredient and just have to try it. It'll sit in the back of my mind until I can actually do it, whether that takes two days, a month, or a year. It'll be there until I scratch that itch."
“Recently, I went through Kakulas and they had some black barley, I thought I'd make a chicken and black barley soup, and then kept going through iterations until I was happy with it. Black barley is a two day process, you have to soak it, you have to germinate it a bit, but I knew I’d have to keep going until I had something I was happy with.”
"I have moments where I'll read something or see an ingredient and just have to try it. It'll sit in the back of my mind until I can actually do it, whether that takes two days, a month, or a year. It'll be there until I scratch that itch."
No Such Thing as Perfection
"I can change things just enough that I see an improvement, and the customer either likes it more, or doesn't notice. Some people have asked why I bother, and I can only tell them that it's infinitely better to try something new.”
With no street frontage and a space like nowhere else in Perth, Wade relies on the strength of his product and hospitality to keep people coming back. He mentions he tries to make every person’s visit as good as it can be, and reflects the same desire for continual improvement in his food.
"People who come in are very loyal. I get customers who come in on holiday or for an event and stumble upon us. People find us on a whim or a chance and often they come back, even if it's the next time they're in Perth.” said Wade.
Leake Street Cafeteria is open weekdays from 7:30 - 2:30, inside Kakulas Sister, Fremantle. Check our their website for more from Wade.
Traditional images of chocolatiers depict European chefs delicately pouring molten chocolate into molds and over truffles, with special attention to the addition of nuts and flavourings. Little, if any attention, is given to the fact that chocolate begins its life as a bean which grows in equatorial climates.
In recent years, small batch bean-to-bar chocolate makers have begun to challenge our perceptions of chocolate. These producers bring the focus back to the cocoa beans, provenance and quality. We spoke to Western Australia's smallest bean to bar maker, Mark Carniello, who runs Cailo chocolate along with his wife Simona from their home in Duncraig.
We spoke to Mark and Simona about the growing bean-to-bar industry, the challenges of chocolate making in Perth, and how they do their part in educating consumers on the difference between chocolatiers and chocolate makers. Mark succinctly describes that chocolatiers, “Make lovely things like truffles using chocolate made by other people,” and chocolate makers who begin their process with cocoa beans direct from farms, co-ops and wholesalers.
Panama to Perth
Cailo are one of just three bean to bar chocolate makers in Western Australia. Having first encountered bean-to-bar chocolate while living in America in 2010,
"I went up to a counter at a coffee shop and they had a little display of chocolate bars, on the back the bars said 'made in Santa Barbara from bean to bar'. I'd never thought about how chocolate was made, but to see that it was made locally got me thinking."
"I emailed the guy- it was a gmail address, he was still very small- and asked him how you make chocolate from bean to bar. He sent back some websites and told me about how it was a new thing. I said to my wife, when we move back to Perth we should do something similar."
America has led the worldwide small batch bean to bar chocolate movement, and wholesalers now sell cocoa beans in small batches to independent producers. However, arriving back in Perth, Mark found he couldn't get his hands on cocoa beans in shipments smaller than a shipping container. "Gabriel Chocolate import their own beans as a major logistical challenge. If you tell someone in Madagascar that you want to buy some beans, and they'll want to send you at least a pallet if not a container. I researched a little bit and realised it was going to be near impossible."
Thinking it too hard to find quality cocoa beans, Mark left his chocolate making ambitions for a few years until he happened upon a stroke of good fortune: Jose, a member of his beach volleyball team had been importing coffee from his home in Panama, and told Mark casually that their next shipment would include a few bags of cocoa. "I asked what he would do with them and he replied 'I don't know, sell them to health food stores for nibs.' and I said, 'You make chocolate with cocoa beans.'"
Bean to Bar
That initial bag of beans would go on to become Cailo: a joint venture the two families. Jose initially roasted the beans in his cafe coffee roaster, however mark eventually moved to a modified sample roaster which would give better control of his roast profiles. The full process now takes place in Mark’s home, which involved certifying his home kitchen for commercial food production.
"in the past if you wanted to make food for sale even in small quantities, you had to comply with all of the regulations which are geared towards big producers, so many things like this couldn't have happened. The council was really supportive. In the past we would have had to sub-lease a commercial kitchen or take on a hundred thousand dollar fitout. We were lucky that things had just changed at the same time we started to do this.”
Following roasting, Mark cracks cocoa beans, separates out the husks, and then grinds and refines the beans to a size small enough to be imperceptible to the human tongue. After the refining process and a short ageing process to let aromas settle, the steps begin to resemble what we’re more used to: Mark tempers the chocolate to ensure a firm snap and shiny surface, and then hand pours into moulds.
Comparisons to specialty coffee and craft beer are hard to resist when chronicling the rise of small-batch bean to bar chocolate. Like coffee and beer, the initial challenges for bean to bar chocolate were for understanding, and now as they begin to get a grip on the market, their challenge changes to how to define themselves.
"To be honest, Cadbury is bean to bar. They buy beans and make the chocolate. They're essentially doing what we do. So it's not just that we make it from bean to bar, but also that we make it in a small batch and to a certain quality.” said Mark.
The first step is differentiating bean to bar chocolate making, but the bean to bar label does not, in and of itself indicate a high level of quality. Mark acknowledges that a further indication must be made, and steps being made in the American bean to bar movement towards a guild with a logo and a certain level of quality expectations.
Mark now imports cocoa beans from two different origins: His original Panama co-op from Bocas del Toro, and a single farm from Guadalcanal Island in the Solomon Islands. The brand has steadily grown their continued presence in farmer’s markets and specialty stores has begun to put local bean to bar chocolate on the map. As they now progress, Mark has looked at the influence and responsibility they hold.
Woodside Cheese Wrights as it now operates was supposed to be a simple side business complimenting a family winery, what owner operator Kris Lloyd didn’t expect to find along the way, was a lifelong passion and international acclaim. We met up with Kris in Woodside in the beautiful Adelaide Hills to talk about how her Woodside and Kris Lloyd cheese labels are pioneering an identity for Australian Cheese.
Kris’ beginnings differ from those of many owner-operators in the food industry, relying on her motivation, business acumen and a constant rush of fresh ideas rather than a particular interest in a product of process. Indeed- when Kris bought Woodside Cheese Wrights twenty years ago, she had never made cheese. Not even in her kitchen at home.
"I was never going to be the cheese maker, just the manager. I was going to put all of my skills into the systems, but the team was three people, and suddenly someone got sick and there was nobody left to make the cheese: There was milk in the vat and milk about to arrive, and somebody had to do something with it.” she said.
An old factory made new
t didn’t bargain for absolutely falling in love with the process. There it was as milk, and three hours and a lot of stress later, it was cheese. It started maturing and I ate it and thought I made that!”
Married into the family behind Mclaren Vale’s Coriole winery, Kris’ initial move into food from a corporate marketing and development role came when she decided to help out at the winery.
"I’d just had my children when my husband asked me to come work at his family vineyard. We did our own olives, oil, vinegars and verjuice, and we all had to do the cellar door.” Kris said, "I realised there was a great opportunity to add value by letting people sit in the beautiful gardens with a bottle of wine, growing to little ploughman’s platters which had our olives and produce we’d made. The obvious thing which was missing was cheese. So I thought, brilliant, let’s make cheese!"
Kris bought Woodside Cheese Wrights, then an established but derelict business under its second ownership. She says she spent “About two years throwing out more cheese than I was selling,” and when staffing became an issue, eventually started making cheese herself.
"I worked my way through, following steps almost like a chocolate pudding recipe, and made my first cheese by myself: Almost two hundred litres of brie.”
Moving forward twenty years, Kris has learned a lot about making cheese. She judges international competitions, has supplemented the business with a second brand called Kris Lloyd Artisan, and has just entered Wholefoods in the U.S.A.
For Kris, a new wave of excitement came when she began exploring Australian ingredients in cheese. Initially, the plan was to market such cheese to China, which Kris admits didn’t work out as intended, however the cheeses did develop a following back at home.
“Having been making cheese for 20 years as of this year, one of the things I’ve realised- certainly through my international cheese judging- is that there’s a huge cheese galaxy out there: There’s all these different styles with different milks and blends, but it seems to me that people claim a cheese. Brie, camembert, parmesan, I think they’re already claimed. So I’ve realised that’s not where I should be competing, it’s not my story to tell."
"When I started looking at Australian ingredients, I realised that there is a story I can tell there, about things which grow in my backyard. It’s abundant and it’s something which other places don’t and can’t have.”
Up the Anthill
In 2015, Kris made a goats chèvre with lemon myrtle and native green ants. The cheese, called Anthill, went on to win super gold at the World Cheese Awards and came #11 out of 3021 cheeses in the 16/17 competition.
"Anthill was the sort of catalyst for it all to fall into place in my mind. Green ants are only really available in Australia, in far North Queensland and the Northern Territory. Putting those ants on a cheese and dusting with a little bit of Lemon Myrtle from a farm just down the road really surprised people. It captured their imagination.”
"I was judging that competition, but I had to step down from the final judging panel because the cheese got so far. It would have been a conflict of interest.” said Kris, "The cheese.. Either the cheese or the ants, has taught me so much."
When creating new cheeses, Kris pairs ingredients the same way a chef would. Being well acquainted with her cheeses, the trick comes with tasting new ingredients and working out how a cheese will best represent it.
"We taste cheese every day, so although they don’t know it, my staff’s palettes have become very nuanced and mature. They’ve become my first port of call. I’ve got a fairly good sense of taste myself. We’ll get together two or three different options, and then I’ll always go and see Jock Zonfrillo, a good friend who runs the Orana Foundation.” she said, "He’ll either say it won’t work, or that’s amazing. Often with quite a few more expletives. Jock is very honest, and will tell me whether he thinks it will or won’t work."
Before and after Anthill, Kris’ other cheeses to employ Australian ingredients have included lemon myrtle, saltbush, Goat on a Hot Tin Roof, featuring outback bush tomato and pepper berry, Golden Blossom, Blackwood with Native Honey, Picasso with Saltbush and Australian Wildflowers, and Flinders.
As the Woodside and Kris Lloyd brands grow, Kris relies on her creativity tenacity as a businesswoman to keep the brands interesting. She credits the confidence in taking her concepts to the next level. For her, artisan cheese making will always be about adding value for their customers.
"I believe you can continue to have great ideas- and I’m happy to keep on creating forever - but you’ve got to still be growing and paying your wages, and reinvesting back into the business, which means your ideas need to be able to be commercialised. For us, value-adding in different ways across the entire range has given us a great platform to express our creativity, our place and our skill”
Check out more from Kris and Woodside on their website.
Last weekend we were privileged to catch the first Urban Wine Walk in Perth for 2019. While many events are starting to celebrate local and small-batch wineries, we think the Urban Wine Walk stands out for celebrating not only forward thinking wineries and winemakers, but pairing them with some of Perth’s best venues.
When covering another Neighbourhood Event Co. event, owner Josh Starick mentioned that the focus on popups in recent events can start to detract from the brick and mortar businesses which contribute to make a city great throughout the year. The same values are clearly evident in the Urban Wine Walk, which combines a great tasting experience with an opportunity to try out a wide range of Perth’s small bars and restaurants.
A popup cellar door
The ability to meet the people behind the wine you drink is rare even during a trip to Margaret River or the Barossa Valley, yet the Urban Wine Walk offers the chance to meet owners and operators. Our own journey began at the newly opened Hadiqa, where Rick Burch poured lovely and refreshing wines from his own Mon Tout label.
On such a hot day, our tastes skewed towards the cold and bright such as the beautiful Pet Nat poured by Blind Corner's Ben Gould in the Long Chim courtyard, or our summer favourite South by South West rosé poured by owners Liv and Mij at the Petition Wine Merchant. However with three different wines from each of the winemakers (and sometimes a sneaky fourth) we found the Event would cater to a wide range of palettes.
Other independent winemaker included Arimia Estate’s Dan Stocker representing both the Arimia range and his own passion project Heretic Wines at the State Buildings’ underground den Halford. Also amongst him were Skigh of Skigh Wines, Amato Vino’s Brad Wehr, and Walsh & Sons’ Ryan Walsh.
Fans of Margaret River staples were still given an opportunity to try their favourite wine amongst smaller producers, with Leeuwin Estate taking residence in Public House, Vasse Felix in the beautiful Stables Bar, and Fraser Gallop Estate in Helvetica bringing their cellar doors up into the city.
Meeting your new favourite venue
This year’s wine walk gave us an opportunity to enjoy new wines in some of our favourite venues including Tiny’s, Varnish on King and Petition, but also introduced us to venues such as Alfred’s Pizza, Fromage Artisans and Heritage Wine Bar. In Alfred’s Pizza, The Pawn Wine Co. poured excellent pizza-pairing wines right under a well placed air conditioner, and the lovely staff at Fromage Artisans were able to give us a tour of their cheese vault between tastings with Amato Vino.
The event gave visibility to blink-and-you-miss-them venues such as Helvetica, Varnish on King and Holmes & Co. each of which are positioned off the sides of alleyways or the corners of buildings which many people would walk by unaware. Each of the venues showed what they did best throughout the walk with special menus and event-only menu items, and in Halford the lovely staff were very quick to offer us cold drinks to beat the heat.
Focus on Local
With the exception of three South Australian wineries, every producer in the Wine Walk operated less than a day’s drive from Perth. The Wine Walk has branched out into almost every state, even as far as New Zealand, but having started in Perth, it gives a sense of pride in the city and the state which has produced each of the brilliant wineries and venues which make up the event.
As we become increasingly fascinated with provenance, a fascination with our own city and state usually follows. Perth is spoilt with brilliant food and hospitality just waiting to be explored: Aspects the Urban Wine Walk does a fascinating job of highlighting.
The Beerfarm is a well-loved and boundary-breaking brewery made all the more special with a visit to their brewpub headquarters. The converted dairy farm in Metricup finds families, off-duty tradies and locals toe-to-toe with snobby beer enthusiasts and tourists, each on the even footing of great beer in a beautiful atmosphere.
We spoke to Beerfarm Co-founder George and brewer Miles about the unique mix of fun, dedication and inclusiveness which make the Beerfarm seem quintessentially Margaret River while at the same time completely unique to the region.
Starting the Beerfarm
“We were working for a different company and the initial brewery site was going to be the second brewery site for that company, but half way through the building stage, we branched off with a separate vision, and understanding what we wanted to put into the place, the initial venture decomposed and allowed us as a group to take it on our own.” Said George, "We wanted to create an iconic australian beer brand that could be enjoyed by everyone."
With a site in place, the Beerfarm crew went about methodically establishing a core range of beers based on their own customer feedback, “We didn’t want to decide what the market wants to drink, we wanted to find out what styles they wanted to drink. We now have a balanced core range between sweet, sour, salty, and bitter drinks.”
George mentions that balance is key to the design of any beer, from their ambitious one-off and seasonal releases through to their perennial core range. He also notes that they at they at Beerfarm “like to drink more than one beer,” a habit reflected in their core range erring on the lower end of the scale for ABV.
"We try to be ambitious, not arrogant. We didn’t want to put up any barriers to the people consuming our beers, and wanted to give people a gateway into that journey.”
Established for the Future
The logistics of their unique venue have required a better approach to waste management and environmental impact: While many urban breweries can pay fees and dump their production waste, at Beerfarm their used hops are composted in their own vegetable gardens, and spent grain is fed to a herd of onsite Black Angus cattle.
"We want to set a precedent and show that it is not hard to reduce the environmental footprint breweries naturally have. We are hoping to change the train of thought and find more value in our waste." said Miles.
Beyond their environmental commitment, a lot of the magic of the Beerfarm comes from the way their staff interact, "There is a ladder, but everyone here is colleagues with one and other.” said Miles, "We have a group called the green team who invite anyone who wants to join and put forward ideas. There’s no sense of ‘we’re doing it this way’,"
"It’s all passionate people. You want to work in a place that you want to be a part of.”
Beer for All Palates
As they have solidified their core range, the brewers at Beerfarm have established a reputation for the brand with collaborative, experimental and ambitious seasonal and one-off releases. Among these are the Shirazaweiss, a collaboration with local winemakers LS Merchants, and the ongoing Native Series, which uses native botanicals to create unique brews.
“The whole idea behind the native series is to work with traditional custodians of the land, those guys are developing these ingredients sustainably, so we work with those growers in a sustainable way, and we only do one run of each. The brewer’s love it, they get to do a new style each time."
The native series has involved collaborations with Fervor and beers brewed with strawberry gum, saltbush and finger lime. The beers are challenging, unique and delicious. But rather than expect everyone who visits to put their usual tastes on hold, they are more than happy to leave the experimental beers to those who want them, and provide a range of flavours throughout their beers to suit everyone. Even a cider which is fermented in house for those who do not drink beer.
"We get a whole range of people here in Margaret River, it’s not just snobs, there’s families, younger people, we don’t want everyone to like all of our beers, but we want to make a beer which is suitable to each person.” said George.
While Subiaco’s New Normal may be the first kitchen to commit to minimal waste, all West Australian produce, or a constantly changing menu featuring wild-foraged ingredients, the combination sets them apart as one of the most delicious and progressive restaurants we’ve seen.
We spent an afternoon in New Normal’s kitchen speaking to head chef Charlie about how the small team go about making simple dishes taste so great.
A New WA
“Probably over 50% of our ingredients come from our main supplier, and the rest come from small farms and farmers markets. Many farmers such as Torbay Asparagus prefer to go through a market than come up to us each week, but some will come in and deal with us directly. We’ve currently got a lady coming up every thursday droppping pork and macadamia nuts from her farm. We deal directly with Cooladerra for our olive oil out of Frankland river, and Wagin duck comes tuesdays and thursdays.” Charlie said.
"We find a lot of herbs wild. Our sous chef Vince is really good at finding things. You can be walking or driving by somewhere and think you can see something, then come back and check it out a bit later. Then sometimes we're directed or we call out for it. A few weeks back on instagram we were looking for quandongs and kumquats. A lot of people have abundant fruit and just throw it out because birds and pests come for it."
Charlie admits that for many great chefs, attention to local and seasonal produce is just good cooking. For New Normal, however, attention to WA produce is taken a step further and the entire menu is comprised of Western Australian produce. The singular exception being some of the spices they use. "When we opened up we said we were going to let our spices come from where they come from. WA doesn't really have a lot of spices growing. You can't get fennel seed, you can't get coriander seed. That's the only thing I would say that we source from outside of WA."
New Normal’s menu reads as small groupings of ingredients scribbled onto the large blackboards which feature in each corner of the restaurant, but this effort toward transparency does not imply that the dishes aren’t well considered and contemporary.
During our visit we tried dishes including heirloom carrots, a dish of spring peas, Shark Bay cuttlefish, Torbay asparagus, and Pressed lamb. Each dish simultaneously storied, understated, and crafted.
“We've just been through winter where everything is quite dull, and now it's springtime, peas are coming in for a couple of months, the suns out, and everything is getting more colourful.”
Behind their pea dish is a water made from the juice of pea pods and emulsified with butter, alongside a powder from the spent pea pods. The peas are cooked in leek, garlic, chilli and oil, and finished with garlic flowers, sol, goats curd from Geraldton, and wagyu fat smoked by Adrien’s continental. The heirloom carrot dish is similarly detailed, and features a chickpea puree similar to a hommus but without tahini (which Charlie notes is difficult to find or grow in WA) a North African sauce of coriander stems, chilli and cumin gives it kick alongside whole chickpeas and coriander.
Minimal Waste Cooking
While showcasing the diversity of West Australian produce, each dish at a New Normal also represents their commitment to minimising waste. In their carrot dish, this is as simple as washing and soaking the carrot tops in order to incorporate them back into the dish. For the pea dish, incorporating the pea pods back into the dish was a more labour intensive process of juicing and powdering the pods.
"Often things are reused into the same dish, but a few cross into different dishes. For example our asparagus dish uses a ricotta made of the buttermilk left over from our homemade butter."
"There's a bit of trial and error, especially with the stuff which you usually throw away. There are a few attempts which don't work out, but once it does work, you know you have another use of it."
While they commit to their ideals harder than most kitchens, what makes New Normal work is a backbone of great cooking from their talented staff. Charlie has been in Perth for ten years, having spent his time here as head chef at Gordon St Garage, Fraser's and Balthazar.
Many great kitchens will incorporate local providence and talented chefs are always looking at new ways to work with ingredients. New Normal may not have pioneered their particular approach, but they have singled out the ideas and put them to work in creating great food in a beautiful restaurant.
New Normal are open Tues–Thursday 5pm–late, Friday 12:00pm-late and Saturday 4pm–late. Keep up to date on their instagram.
While it’s not uncommon for artisans to claim their products are unlike anything else, occasionally we come across delicious flavours we’ve never quite experienced before. Bee Lane are a new small business dedicated entirely to the unique flavours of introducing a long cold smoking process to Australian tomatoes.
We spoke to Bee Lane’s owner and operator Bronwyn Lane about bringing a new product to market and her fascination with smoking and tomatoes.
Learning the art of smoking
Bronwyn does not come from a culinary background and first learned how to cold smoke entirely as a hobby. "I was taught how to smoke food by a man who is now close to eighty. One of the things he taught me was how to smoke tomatoes. I stayed concentrated on tomatoes because I found the product exceptional and the process very interesting.” she said.
"Cold smoking is very different to hot smoking as the product is smoked and dried without cooking."
"I played around with it for around four years and tweaked the recipe in a number of ways to produce a contemporary product, including the use ofextra virgin olive oil. I eventually began working on prototype smokers specifically for the tomatoes.
As she developed and honed her skills in smoking, positive feedback from peers along with the realisation that nobody else was making what she was making pushed Bronwyn to bring the product to market.
"I’ve got friends who are chefs, and one in particular kept introducing people within the industry, saying ‘you’ve got to try this’. I was pushed slowly but surely to do something with it. I was thinking, it’s such a different and unique product that if I don’t do something , it’s going to disappear’,”
Unique produce in Perth
"It’s always good to be the first with a new product, but sometimes it’s easier to be the second, because the rules have already been established.”
From prototype smokers through to introducing people to a product they’ve never tried before, Bronwyn finds herself very much inventing the rules as she goes along.
The products have spoken for themselves, and each of her three products have won Gold awards at the Perth Royal Show and Champion two years running. Bronwyn mentions that once people try the tomatoes, they are usually hooked very quickly.
"The best R&D you can do is at farmers markets. That’s where you get to hear exactly what people think of your product. The people who come to my stand are the ones who are already adventurous. There are of course those who sit on the fence, but once they taste the tomatoes, they are usually sold. In two years I’ve encountered maybe four or five people who have tried them and not enjoyed them, probably less than 0.1%.”
In helping with the growth of the product, Bronwyn credits the modern craze for anything smoked and an increasing return to traditional cooking methods. Saying, "it’s getting back to basics. Smoke has been used for millennia to preserve food. People are really getting back to good, basic products.”
Making cold smoked tomatoes
The process of cold smoking tomatoes takes over twenty hours, and a range of variables make each batch slightly different from the last. Bronwyn doesn’t look to use any one specific varietal of tomato, and although she acknowledges subtle variations in the flavour profile from batch to batch, she says that the smoke is the key ingredient.
"There are only four ingredients in the original product: tomato, extra virgin olive oil, and a little salt and sugar. People don’t know what to expect, so watching their reaction to that first taste is always great."
"I’ve tried smoking capsicum, mushroom, zucchini and eggplant. They are all okay, but none are a patch on the tomatoes. There’s something that happens with the tomatoes that is completely unique, creating a flavour profile that is very intense."
While the smoking process can become increasingly technological and scientific, her preparations are decidedly bespoke. Bronwyn cores, removes blemishes, and cuts each tomato into wedges by hand. She is currently on her third smoker, with a newer, larger prototype in the works with the assistance of an engineer who is helping with the design. While she expresses a fascination in the scientific and analytic side of food, with the possibility of creating her own tomato lab down the track, at this moment, much of her efforts are spent introducing the product to as many people as she can.
"I’d never been directily involved in small business before so it’s been a massive and steep learning curve.” she said.
With a product as simple, unique and delicious as the Bee Lane cold smoked tomatoes, we know it’s just a matter of getting it into as many mouths as possible and we look forward to watching Bronwyn and her business develop.
After a long week of new events, shoots and articles, we try to keep our sundays pretty quiet. This Sunday we tried to make learn a few tricks on the new aeropress we won at the WA Aeropress championships (From a raffle, not from being good at making coffee), passed through our local farmers market and our favourite local vintage store before stopping in to Little Cheese Shop to make a cheese board.
Geoff is a wizard for pairing wine with cheese. We had been looking for a chance to break out a beautiful bottle of Brave New Wine Klusterphunk, and Geoff's recommendations all paired beautifully, the highlight being a goat's chevre made by Kris Lloyd of Woodside Cheese Wrights and seasoned with lemon myrtle and green ants.
If you haven't had green ants before-- and we hadn't-- they are a little flavour explosion of citrus and spiciness. We can't recommend it enough!
Our Cheese Board
Brave New Wine 'Klusterphunk' Chardonnay
La Tur Soft Ripened mixed milk cheese.
Yallingup Cheese Co. x Little Cheese Shop Nut Brown Washed Rind Brie
Kris Lloyd Artisans Anthill
Rolf Beeler 28 Month Extra Affinage Gruyere
Knutsford Gourmet Pink Peppercorn Lavosh & Poppyseed Crisp Breads
Aeropress: Our Favourite Recipes So far
Seb from Laika Coffee Roasters, incidentally the co-host for the Aeropress championship, was happy to hook us up with some locally roasted coffee and a simple recipe:
Pour 50g of water and swirl the Aeropress
at 0:30 pour to 150g, continue swirling
at 1:00 pour to 250g, swirl and cap the plunger on the aeropress
Plunge at 3:30
We've also been experimenting with a lower yield inverted method recipe based on how we like to make French press coffee.
Pour 50g of water, stir for 30 seconds.
Pour in remaining 150g
Rotate and plunge at 3:00
We recently got the chance to visit East Perth's Whipper Snapper Distillery to try the new cask strength release of their Upshot Whiskey. We spoke to co-founder and head distiller Jimmy McKeown about the path from their humble Moonshine through to their newest seasonal release.
Turbo charged Upshot
"We designed Upshot to be really approachable, even to be a gateway into drinking whiskey for a lot of people. I think we’ve achieved that, it’s sweet, nicely balanced. It’s not too much of a shock.” said Jimmy, “But there are a lot of whiskey drinkers, myself included, who want something with a bit more heat and a little more depth, that’s where the cask strength comes in.”
While just as sweet and balanced as the standard Upshot, the cask release turns everything up. To us it felt more complex, powerful, and benefited from a strong but very slow burn. We love drinking Upshot on long summer afternoons, but it’s bolder cousin feels better suited to keeping cold, dark nights in check.
"It’s much more volatile, in a way it matures faster, and the oak breaks down more quickly. At two years it wasn’t exactly where we wanted it, even though it was the exact same spirit as the Upshot. Being higher ABV, it needed extra time to develop and mellow out a bit of harshness.” said Jimmy.
Crafting a seasonal release
"I tried the Upshot recipe back when I was in the US. We tested it and liked it. A lot of the stuff coming out these days involves a bit more educated guessing."
The standard Upshot is diluted to 43% ABV before ageing in new oak barrels, and receives no further dilution at the bottling stage. The process gives more oak character to the whiskey, and ultimately requires much more barrel space and a lower yield than the industry standard of barrelling at a higher percentage and diluting later. This also meant that the barrel strength release could not simply be taken from existing Upshot barrels. A new set of barrels had to be reserved exclusively to age the new release at its 64% ABV.
"We went with a traditional ABV, we went to Scotland and asked what was traditional there, where, as a rule of thumb, it’s casked at 63.5% which for us became 64% by the time it had finished ageing.”
As the distillery steadily grows and becomes more familiar with their core range, so arises more opportunity to create special releases which exemplify West Australian agriculture and providence.
"We’re here to make good whiskey as number one. Now that Upshot is out and doing well, we want to make sure our special releases all have enough time and no financial restraints to get the product out. There's wheat whiskey, the Quinoa project, the single malt on their way too. It’s all about getting the flavour right."
Upshot Cask Strength comes out this Saturday at the Whipper Snapper Distillery, 139 Kensington St, East Perth.
As Antipodean Encounters: Western Australian Artists and Taiwanese Culture and Tea Ware Exhibitions hit the Midland Junction Arts Centre, we got in touch with Lee Woodcock, one of the contributing artists to the Tea Ware exhibition and a regular teacher of pottery at MJAC. We spoke to Lee about the exhibition and his arts practice, and got a little hands on trying to make our own ceramic bowls.
Midland Junction Arts Centre
Midland Junction Arts Centre is a beautiful heritage listed building managed by the Mundaring Arts Centre for the City of Swan. During their relatively short operation, MJAC have been a welcoming platform to a range of artists new and developed. They have a wide range of exhibitions and ongoing workshops and development programs.
The Antipodean Encounters and Teaware exhibition opened August 11th, with an accompanying workshop run by Lee where participants were invited to learn to make their own teacups. Next in this program of events is the Tea Dao workshop with Henri Lebedev, an exploration into the culture history of growing, brewing and tasting tea, with a guided tea meditation to follow. The workshop takes place on Saturday the 25th of August.
The Tea Ware Exhibition
"Tea and the sharing of tea is celebrated by many cultures in very diverse and often ritualistic ways. Tea drinking habits can be found worldwide. After water, it is the most widely consumed drink in the world. In conjunction with Antipodean Encounters: Western Australian Artists and Taiwanese Culture, MJAC is celebrating the teaware and the art of ceramics."
Jenny Kerr, Claire Ng, Melissa Statham Ellero, Bernard Kerr, Lee Woodcock, Emma Vinkovic, Dee Parker, Alison Brown, Rie Yamauchi, Megan Evans, Amanda Harris and Denise Brown.
The Tea Ware and Antipodean Encounters exhibitions look to find a link across cultures through the enjoyment of everyday rituals.
Lee bases his artistic practice around the unpredictability and sense of terroir associated with a wood fired kiln.
"I make all of my clay myself, and try to source as much as I can from nature." he said, "The type of wood, time of year, placement, everything is a variable in a wood fired kiln. I expect about 50% of what comes out of my kiln to come out as I expected it to. It’s nowhere near as predictable as an electric kiln. You can’t be too connected to what’s in the kiln, you can think everything’s going perfectly, and still you’ll never find out for sure until you open the kiln."
Lee’s kiln spans around two hundred cubic foot and fits three hundred pots. When it fires, it runs for between seventy five and one hundred hours, all of which must be carefully monitored. He called his style of pottery "a never ending cycle of chopping wood, glazing pots, getting the kiln ready.”
Lee's teacup workshop on August 11th opened the Antipodean Encounters project, introducing a number of participants to the craftsmanship of clay as they made their own teacups and tumblers.
"I think people have a very strong connection with their morning tea or coffee. I make cups which fit into your hand, I find that connects you to what you’re drinking. when I make a teacup I grip it so it sits in your hand, it’s so nice to drink out of a style which warms your hands and fits nicely. "
As a self-taught artist, Lee started throwing pottery with a wheel he made himself. "I twist and bend my mugs, intentionally distorting them. It’s more traditional to try and be symmetrical, and beginners usually focus on roundness. I’m more interested in making triangular and square forms in the rim of my bowls."
Lee has been teaching for four of his five and a half years of pottery. "I’m lucky, I ride bmx and do gardening.” he said, “Most of the skills came fairly quickly."
"At the moment I’m doing a wheel throwing course across four wednesdays. We do three weeks of throwing then a final week on glazing. We’re looking into workshops on more sculptural works as well."
"We work on throwing with confidence, the hardest thing for beginners is the fear of the pot collapsing. We start without too much pressure to go as tall and thin as you can. They can refine their skills with practice, but getting the confidence on the wheel is the biggest part. “
Lee finished our interview by teaching us how to throw some rudimentary bowls on an electric wheel. We were surprised by the level of coordination and precision required, and came away with a new appreciation for the levels of craftsmanship behind many of the objects we encounter on a day-to-day basis.