George Street Quarters, East Fremantle

Last Sunday was such a beautiful day we decided to go out for breakfast. We headed to George Street in East Fremantle. I had heard a lot about the cafe scene in this area but as yet haven’t had the chance to check it out. We chose George Street Quarters and managed to get a parking spot pretty much out the front, you’ve gotta love that. George Street Quarters is a combination of an inviting cafe with a providore store adjoining it. The Merchants stock an amazing range of gourmet products, some of which I haven’t seen in other stores. They also sell sandwiches, filled ciabatta, baguettes and wraps to take away.  There is also a very tempting display of cakes.

As there were no tables left outside we chose a window table so we could still sit and watch the world go by. We’d grabbed some menus from the counter and were deciding what to order. As the staff were just walking past our table we decided to check with one of them to make sure there was table service. He assured us there was and he would be back to take our order. Considering how few people they were serving it did take a bit long for him to return and for us to get our breakfast. However all the staff were very pleasant but perhaps a little slow.


I ordered the Eggs Benedict which I thought would be different as it was served on a potato cake instead of bread. When it came out it looked impressive, the eggs sitting atop the crispy potato cake drizzled with the hollandaise. My disappointment came when I cut into the eggs, they were pretty much hard boiled. The white was extremely rubbery and the yolk cooked right through. The sauce was tasty with a delectable tang but there could definitely been more of it. My favourite part was the potato cake so soft on the inside but with a beautiful crunch. The bacon was also cooked perfectly, such a shame about the eggs.

Eggs Benedict

Claude ordered the Big Breakfast and it was quite a decent serve. He hit the jackpot with his eggs, when his knife cut into them the runny yolk nearly made me cry with envy. He thought all of his dish was tasty and liked that the tomatoes and mushrooms tasted grilled, not stewed as some he has had. I tried the Boston baked beans and they really weren’t to my taste, but Claude liked them.


I think overall the food and service was ok, just a little disappointing. I did like the atmosphere and that the parking was so easy, so we will probably come back again to try the dinner menu or maybe try Young George across the street, that looks tempting too, hmm so many decisions.

George Street Quarters Menu, Reviews, Photos, Location and Info - Zomato

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OZ Eating’s White Christmas Sundowner

Last month I was very lucky to win tickets, from Perth to Do, to OZ Eating’s Black Friday Sundowner held at The Malt Supper Club in Mount Lawley.


Upon arrival we were treated to glasses of bubbly or beer supplied by Gage Roads Brewing Company. There were also cocktails created just for the occasion.


There was certainly no shortage of food as everywhere throughout the club were meat platters, samples from the Hummus Club, cheeses from The Herdsman and a special favourite, the bubbly and oysters room.



During the evening seven different tasting menu courses were bought around. These were created by the talented Kelly Ramsay & Chloe James from MKR.


The evening was topped off by a magnificent cake by Sweet Adornments.


It was such an enjoyable evening I was very happy to be invited to attend the next Sundowner, which is OZ Eating’s White Christmas Sundowner, and even more excited to be given the opportunity to share this wonderful event by giving away a double pass to one of my lucky readers. So head over to cook_dine_travel on Instagram and you will find details on how to enter. I will list below the information on how to purchase tickets, it promises to be a great night.

For this event, get your best white, silver and blue out and expect almost double the food! Everyone looked stunning at the last sold out event, so it’s time to pick another fancy dress or suit! The chic, white, silver and ice-cold blue type of Christmas. Stylish, yet shiny and sexy.

When: Friday, 11th December

Where: Malt Supper Club, 677 Beaufort Street, Mount Lawley

Time: 6:00pm- late

And the hashtag for the event? #OZeatingWhiteXMAS

Tickets include a decadent food & drinks package from 6:00pm to 9:00pm which includes:

Lush bubbly on arrival (and complimentary until 9pm)

Icy-cold beer by Gage Roads on arrival (also complimentary)

7-course Malt Christmas-themed Tasting Menu by Kelly Ramsay & Chloe James from My Kitchen Rules

Upstairs will be a dedicated Wine & Cheese Room, featuring complimentary tastings from two (2) surprise Swan Valley wineries and tables decked out with beautiful cheeses from The Herdsman

Oysters & Bubbly Room

Dessert Room including another special creation from Sweet Adornments

Malt’s super-sexy bar managers have created two (2) Christmas-themed cocktails; Tropical Christmas & Christmas Frost ($10 all night!)

The Hummus Club, My Fit Lunch Box, Wonder Dawg and Westphalia, and plenty of other producers will be bombarding the venue with tastings from their menus

Ongoing drink specials after the food package ends

For more information:

Tickets available from:


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Beef in Red Wine Casserole

We missed a fair amount of winter this year as we went on a cruise through Asia and then spent just over a week in Singapore. We had a wonderful time but the heat and humidity got to me and I was looking forward to coming home to some cooler weather. As Spring is already here I decided to take the opportunity of a rare cool day to make a hearty casserole.

Beef Casserole 8

I love slow cooking as I can prepare the casserole in the morning and when dinner time comes the main part is ready and I just have to worry about side dishes. There was a half bottle of red wine left over from cooking on the weekend sitting on the kitchen bench so the choice was drink it or make a casserole, so on this occasion I chose to cook with it.

Beef Casserole 5

Beef Casserole 6

This is a fairly simple recipe but take the time to brown the beef well because it is important to the flavour and the flour needs to be cooked out. Use a good red wine, if you wouldn’t drink don’t cook with it. You can serve it with mashed potatoes but we have been eating it with pureed cauliflower lately and it is goes really well together. Sprinkling the casserole with lemon zest and chopped parsley isn’t necessary but it really brightens the flavour.

Beef Casserole 7

This recipe freezes well or leftovers make a great lunch for the next day. It won’t be long and it will be BBQ’s and light meals so we enjoyed this casserole while we still could.

Beef in Red Wine Casserole
Print Recipe
Servings Prep Time
4 people 30 mins
Cook Time
1 1/2 hours
Servings Prep Time
4 people 30 mins
Cook Time
1 1/2 hours
Beef in Red Wine Casserole
Print Recipe
Servings Prep Time
4 people 30 mins
Cook Time
1 1/2 hours
Servings Prep Time
4 people 30 mins
Cook Time
1 1/2 hours
Servings: people
  1. Preheat oven to 160°C (conventional oven). This casserole is best if cooked in a large heavy-based casserole dish, with lid, like a Le Creuset dutch oven. However if you don't have one you can still cook the first part in a frypan and then transfer the mixture into an ovenproof casserole.
  2. Cut the steak into 2.5cm cubes and then put into a plastic bag with the plain flour. Shake the bag until all the steak is well covered. Shake off and discard the excess flour and place steak on a plate ready to fry.
  3. Fry steak in olive oil in batches until brown, taking care not to overcrowd the pan. Repeat until all steak is browned adding another tablespoon of oil if necessary.
  4. Cool the pan a little then add in the butter and onions and fry until the onions have some colour. Add the garlic, chilli and carrots and fry until a little browned. Add the wine to deglaze the bottom of the pan and then add the tomatoes, stock and bay leaves .
  5. Bring to boil over a high heat then put on cover and transfer to the pre-heated oven. Cook for 2 hours. Remove from oven and taste, then season. Add the mushrooms, stir through and then cook for another 30 mins. If you aren't ready to serve straight away turn the oven off and leave the casserole in the oven until you are ready. When serving sprinkle some parsley and lemon zest on each plate.
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