Paul’s Caul… Eat, drink Perth

eat drink perth demo photo

Eat, drink Perth

If I had to use ten words to describe me, ‘Eat, Drink Perth’ would be three of them.

That statement is not only the truth, but it is quite highly possible that it will not hold any relevance to anything or anyone ever, yet here we are using talking about the correlation too my fictional ten word autobiographical blurb… why? Because its also a festival here in Perth WA, and what’s more a festival that requested my services to host an event throughout the festival.

Better question… what the fuck are the other 6 words, all I knows for sure that academic certainly ain’t one.

Now, if you are all shocked that either G-bags McFilthy Mouth or I actually hold down jobs as Chefs and what’s more get taken seriously by people in the community… then get in line because it blows my fucking mind!!!

Don’t get me wrong I’m honored to be working in a job that allows me to be creative and passionate at work. Work that is now not only just food, its entertainment, science and magic (magic may or may not be just magnets) but what the guys from City of Perth wanted was a little of all that, they wanted a cooking demo along with samples and they wanted that wrapped up in ramblings about food being the best shit ever. So how could I resist, I jumped on board and ‘Date night with Paul Macnish’ was created.

Hang on did you just say date night?

Well that name was a surprise to me also… and I dare say anyone that came ready to fling their metaphorical keys in massive metaphorical bowls.

But name aside we moved on, and the night consisted of me for an hour getting to share whatever food I wanted not only the production of said dishes but actually handed out proper tangible cuisine, brilliant! And they had a couple of massive screens behind me which were used for the screening of the food orientated movies afterwards, beanbags and wireless headsets where handed out for free and all in all it was a cracking success.

I managed to only swear a few times over 5 hours of talking and only offended two countries I know of, but all in all I was just happy not to of mentioned how much the inside of a papaya looks like a vagina… I really do set the bar of expectation very low and of the most part goals are very achievable.

Heaps of friends came down to support me which, as always, made it all worth it. I love to see new people getting into food and I love to be part of their education and growth in the world of deliciousness. But what is the best thing about food? It’s not the preparation of food and it’s not purchasing of food. It’s not the looking at food or smelling food… it is all of that and more, but above all it is about sharing it with friends… so a massive thanks to all that came down.

I promised heaps of people that I would get the recipes from the demo’s up on here. These are the recipes from the dessert week…

This a belting dessert and easy as… so get amongst it

Lemongrass panna cotta with lychee ice & ginger cacao crumb

Panna cotta
450ml cream
300ml milk
2 sheets leaf gelatin
150g castor sugar
2 large stalks lemongrass, bashed and chopped finely
• In a saucepan bring the cream, milk, sugar and lemongrass to the simmer and let cook for 3minutes, then turn off heat and allow to in fuse for 15minutes.
• Soak the gelatin sheets in cold water.
• Squeeze out the water from the sheets and whisk into the cream mixture.
• Strain mixture into a jug.
• Pour mixture equally into dariole moulds filling them 1 cm from the top.
• Allow to set over night in fridge.

Lychee ice
230g tinned lychee
30g palm sugar
4 kaffir lime leaves
1lt water
• In a small pot add the water and palm sugar and heat to dissolve.
• Add the lime leaves and allow infusing off the heat for 15 minutes then strain.
• In a good quality blender, blend lychees and add the palm sugar liquor.
• Allow to cool.
• Either churn in ice cream machine or put in freezer and stir every 15 minutes until it freezes.

Ginger, coconut & cacao crumb
1 packet of ginger nuts
30g cacao nibs or beans (that have been shelled)
100g fresh or moist coconut
• In a good blender blend all ingredients to desired texture.

25 responses to “Paul’s Caul… Eat, drink Perth”

  1. Couldn’t agree more…best thing about food is sharing it with friends. Wish I could visit Eat, Drink Perth!

  2. You da man Paul…!!!…I’m so glad you didn’t mention how a papaya looks like a vag…that would’ve just been awkward 😛
    …world of deliciousness…such poetry…10 out of 10 my friend 🙂

    1. I kinda wish he did mention the papaya thing 🙂

    2. Thanks pantryobsession… i just showed the papaya to the camera and let people make their own decision

  3. Paul! I didn’t know you lived in Perth! Actually, I just looked you up and had no idea that this column was being written by the exec chef of Mortar and Pestle…. there you go, small world. You and Graz are pretty darn humble for two accomplished men of food!
    Eat Drink Perth was absolutely amazing. The whole event made me pretty excited about the creativity, skill and passion amongst those working in Perth hospitality. Love your write up. The lychee ice sounds so good.

    1. Ah dear Laura. The things we learn eh… He is a very clever man that Pauly. 🙂

      1. Yup, as are you dear Grazza man! Did you guys meet up over in Byron at some point? Or are all chefs like, in a secret chef’s club? 😉

        1. Aw shucks. Cheers homie.
          Secret chefs club for sure. Dib dib dib. Dob dob dob and all that :). But we also happens to be besties from the ol’ Albany days. Lucky bastards that we are!!

          1. Haha… ah, right! Albany. Rain town (but very pretty)! Haha… dib dib dob… now I’m imagining you both dancing around a boiling pot over a campfire (throwing in bits of pork rib, onions, you know)

            1. Indeed. The pot of pork dancing thing has been done, don’t worry about that!

              1. I expect photos of that in the memoirs book…!

                1. That and more! It might end up being one if those “special” wrapped books in the adult section. Smiley face.

      2. So, here’s an idea…Laura and Paul get themselves over to Byron in July and you guys could get your burger thing happening and I can drink and heckle from the corner…we would have a blast… 🙂 🙂 🙂

        1. I am liking this idea. Guys? Guys? Hmmm…

      3. Helen! Genius, but… little me competing against not just one but two chefs? Hm. I might just join you in the boozy heckling corner and watch them burger it out until they get drunk enough for me to come in and… uh, perform a bit of a switcheroo with Grazza’s burger… ha!

        1. I like the way you think Laura. Smiley face

    2. Thanks laura are very lucky to be where we are… G and I have been friends way before the cooking thing and have both been so fortunate to have been able to work together for a short period in thredbo, the rest is well and truly too r-rated for this 🙂
      thanks for your kind words

      1. That’s awesome. Very cool that you both pursued the same career pathway. Haha… you two should write a joint memoir one day. It would be hilarious (and well written, despite requiring a content warning!)

        1. It’s in the works my friend…

  4. Unrelated, but I need your advice please…

    I’m going here for lunch today – and I’m torn on what to order (yes, I’m preparing at 9:40 in the morning!)

    Do I brave the black pudding appetiser, or the pigs tail? Pigs tail seems a bit boring.

    Suckling pig for main, no ifs or buts! 🙂

    1. Black pud. Quickly. Black pud. I may be too late…

      1. You are very late, but I went there. It was full on, but the scallops balanced it out. Yummo! And my god, the suckling pig!!!

  5. black pudd all the way

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