Food for me isn’t just eating 3 square meals a day, food is something I’m passionate about, it brings joy and inspiration, smiles on faces, and I’m always dreaming about my next foodie experience. There are many people in Perth these days doing amazing, interesting and inspiring things with food and I just want to get amongst it! So when I discovered Secret Suppers I was intrigued and excited. Talented creatives wanting to bring something unique to Perth, for lovers of food, to highlight WA’s incredible produce and to give us a chance to meet new people and do something different.
Ever sat at your desk, staring out the window, dreaming about what you’ll have for lunch, I know I have, and for us city workers, when Tiisch opened a couple of weeks ago it gave us a place to take that day dream. Tiisch is on the corner of Hay and Milligan in a beautiful heritage building that has been brought back to life, high ceilings, breezy colours, natural light and lots of greenery, this is your lunching oasis in the city.
To be honest, I hadn’t heard that much about the relatively new Cork and Bottle in Bassendean but when it came to planning a long overdue catch up with a good friend and she suggested we check it out I was looking forward to it. These days I mostly find myself out and about in the city due to the close proximity of work and home but I really love venturing out and trying small neighbourhood bars and restaurants because they just keep getting better and better. The Cork and Bottle is no exception and comes with oodles of charm.
After a few enjoyable visits, The Standard in Northbridge often comes to mind when I’m asked for suggestions in the CBD/Northbridge area, somewhere cool but casual with yummy share style food. On this particular mid week evening, with a group of girls and a few glasses of wine, it certainly ticked lots of boxes.
When one of your favourite wineries teams up with a restaurant you love for a wine dinner, you know you just have to go, but when you can’t find someone to go with (unbelievable I know) and the restaurant owner talks you into coming on your own, you know, in a way, you’re taking a risk.