The sun is shining, the weather is sweet...
and as a result the summer fruit and vegetables have ripened beautifully.
Tomatoes are now at their best and will be featured in several dishes across our menu during the summer months. One of our favourites is vine ripened tomatoes with rocket and beef. Another great dish in which to use tomatoes is a mozzarella salad, they are also delicious and refreshing as cold gazpacho soup.
Zucchinis and their flowers are a welcome site in the kitchen and I love using them with fish or stuffing them with a scallop mousse to be deep fried.
For those of you wishing to maintain svelte figures, summer is the season for you to indulge as light salads of watercress and roast beef will be included in our menu along with a crisp radish, spring onion and cherry tomato ensemble tossed with fresh mixed lettuce leaves and char grilled lamb; eaten in the garden on a warm summer night is sheer perfection.
Berries and summer go hand in hand, whether it's strawberries from Wanneroo or blueberries and raspberries from down South. It doesn't matter if the berries are served as a summer pudding, with a light fluffy Pavlova topping or on a simple vanilla cheese cake, they are sure to tickle those taste buds.
Having two fig trees at home which provide, albeit small, a regular supply of wonderful figs which we intend to serve wrapped in prosciutto or tossed in a salad with fresh grilled snapper.
Come in to enjoy the freshness summer has to offer!
Christmas Season Opening Hours...
Tuesday 22nd December - OPEN
Wednesday 23rd - OPEN
Thursday 24th - OPEN
Christmas Day - CLOSED
Boxing Day - CLOSED
Sunday 27th - CLOSED
Monday 28th - CLOSED
Tuesday 29th - OPEN
Wednesday 30th - OPEN
Thursday 31st - OPEN
(See opposite for NYE '09 Dinner details).
Friday 1st January 2010 - CLOSED
Saturday 2nd - OPEN
We will then close for our annual break.
Business as usual from 6pm on Tuesday 16th January.
Know Your Food...
Crème Fraîche- [KREM FRESH] A thick and smooth soured cream with a rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria. In France, where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraîche. Every brand of crème fraîche tastes a little differently because there is no set standard for making this cream and the butterfat content does vary (although it is usually around 30%).
(Source: Joyofbaking.com)
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Upcoming Events @ Chapter One
Picardy Wine Dinner
Tuesday 8th of December
Join us for the pairing of Chapter One Brasserie and Picardy wines, for an evening of fine food and wine. Bookings essential, call 9388 1323
Click here to see the menu New Years Eve Dinner
Thursday 31st of December
Celebrate the New Year with Chapter One Brasserie! Degustation menu, $95 per person. Limited to 36 places. Bookings only, call 9388 1323
Click here to see the menu
Christmas Recipe
Summer Pudding With Crème Fraîche Serves 4 - 1 loaf brioche
- 450g mixed frozen berries
- 400g sugar
- 220g water
- 1 punnet blueberries
- 1 punnet blackberries
- 1 punnet strawberries
- 100g crème fraîche or whipped cream
- Bring the frozen berries water and sugar to the boil, and blitz in the food blender.
- Pass through a sieve and leave to cool.
- Slice the brioche into 12 slices and cut into circles using the required moulds.
- Soak the brioche in the berry juice until fully absorbed through the brioche and place a layer in the bottom of the mould.
- Add a layer of chopped strawberries, followed by a layer of soaked brioche.
- Add a layer of blueberries and blackberries and top with a layer of soaked brioche, press down slightly so every thing sits in tightly.
- Place in the centre of a plate and remove the mould, pour on a little mixed berries sauce and a spoon of the crème fraîche.
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