Eat Drink Perth, Logo

What a hectic month March has been. Lots of food tastings, events, dinners and talks, everything seems to have flown by in a blink. While work and other commitments have restricted the number of events possible, I have enjoyed those I did get to.

One of the highlights was the Twilight Hawker Markets that got better and better with each passing week. Many thanks and congratulations should go to the City of Perth and organisers for taking on board the comments and suggestions put forward by various bloggers and attendees and improving the markets each time. It was such a festive and fun atmosphere and of course the allure of sampling cuisines from all over the world in a small space. There’s been talk about extending the markets beyond Eat Drink Perth. Hopefully, something will come of it. Perhaps a monthly or bi-monthly event.

The other was, in my mind, a perfect way to cap off my personal March. An evening of gastronomic heaven shared with some close friends and new friends. Dubbed Amusé Project Mayhem by Apex of Blue Apocalypse, our table of foodlovers/foodbloggers, partners and friends were seduced, titilated and satisfied by an astounding display of colour, flavour and creativity by the young chefs and service team at Restaurant Amusé. Matched with impeccable service by the front of house staff, it has set for me, the standard at which fine dining should be.

We shan’t talk about the incident with the Pho.

I hope that next year’s festival is even bigger and better than this one. Given the input by various local bloggers and the City of Perth’s receptiveness, I am optimistic.

Here are my memories of Eat Drink Perth 2011.

Twilight markets setupTwilight Markets setupMaking empanadasMatt taking ordersRed Hot Spatula - Singaporean CuisineRed Hot Spatula - Frying up roti canaiRed Hot Spatula - Hoi Sin glazed chicken in wonton cupCooking up a stormServing my satayChicken satay with peanut sauceQueues aplentyTaking ordersAlready busy despite the early hourRed Hot Spatula - Beef curry with roti canaiMarcelita's Empanadas - Pork & lime with guacamoleThali - Entree plateSold out!Braza ChurrosMime artist entertainingIn queue for satayEmpanada queueCool & healthy treatsWaikika MooCow - Frozen YogurtWaikika MooCow - Mixed berry frozen yogurtWaikika MooCow - Mixed berry frozen yogurtFrozen yogurtRussian Caravan teaTiers of deliciousness!Scones with cream & jamDecadent sweetsMore tea vicar?Smoked salmon, cream cheese and capersSmoked salmon, cream cheese & capersScones with cream & strawberry jamScones, cream and jamTrio of sweetsPlace settingSugar and milkAssorted sandwichesCrustless cucumber sandwiches, Chicken & avocado mini wrapsFeta & dill mini quicheChocolate brownie, vanilla custard quenelle, sugar shardCoffee cream, chocolate mousse, chocolate shardMini lemon meringueHere we go!Compare the pairCan't fit any more inThe final reckoningMatt vs the phoA true winner a.k.a pwned by a kidLook of defeat?The fallenSigning your life awayMy nemesisConor has second thoughtsEvery competitive eater should have a towel-erTime to ditch the chopsticksPristine table settingAmusé Project bookletCherry Ripe & Dirty Jelly Martinis - Chris Lisle-WilliamsSnacks - Team AmuséOlive sponge with cream cheeseNordic Kingfish - Gianfranco MontiPig, mushroom, onion - Paul IskovPig, mushroom, onion - Paul IskovBeef, squid & watermelon - Matthew StarlingLibationChocolate & Beetroot - Luke ButlerPyengana Cheddar - Kim EatonPyengana Cheddar - Kim EatonQ&A with the chefsChef Hadleigh explains Amusé ProjectMore than meets the eyeCrispy and differentRosemary grissini with lamb carpaccio and cornichonWatermelon pastille with popcornOat crisps with sour cream and finger limesNordic Kingfish - Gianfranco MontiBeef, squid & watermelon - Matthew StarlingMoscato d'AstiCoconut on the beach - Jake StoneCoconut on the beach - Jake StoneChocolate & Beetroot - Luke ButlerAfter hours