A hotdog worthy of being a friend for the ‘slaw in my previous post


Serves 4

(wine pairing – domestic beer in a paper bag)

4 hotdog buns
4 frankfurters or whatever sausage you like in your buns. Wink, wink.
2 onions, peeled, sliced and sautéed until browned
2 -3 dill pickles, sliced
Enough grated cheese to make you happy
Creamy take-away joint ‘slaw (recipe previous post), to serve

Just a little FYI about how you compose your hotdog. You can put it together however you see fit and I’m pretty sure I’m going to enjoy it. Unless you do that thing that people who make hotdogs seem to enjoy doing these days where they do the zig-zag of ketchup and mustard over the top of the finished hotdog including all over the bun. Do you know what I’m talking about? I cannot abide that shit. Not at all. Don’t do it.
Also, I am happy if the ‘slaw is served piled high onto the dog or on the side. Either works for me.

BBQ sausage burgers from that book, “Pitmaster”

Tonights dinspiration* was taken from the book “Pitmaster”, by Andy Husbands and Chris Hart.

The book looks almost exactly like this… except maybe a little more 3D

I would just like to add; although Father’s Day was a few days ago, this would have certainly been a damn fine burger to make your father on said day, if smoky deliciousness is your father’s thing. A time machine modulus ala Napoleon Dynamite could transport you back if you’d like to appear that you love your dad more than someone who might measure the love they have for this pillar of a man using the currency of a shitty pair of socks.
Yeah we ate it with crisps and pickles

So, basically, I made the burger from the book.

This method of recipe writing is a heap easier than the method I would normally employ, I don’t mind telling you.

That’s the recipe… you might need to zoom in a little

Being a week-night dinner for the family (or myself and my two boys), there was no way this thing was going to hit the table without some side of roughage factor to it. Yes, we can all heartily argue that a pickle is a vegetable or that the burger mix has a little capsicum (pepper) in it, but there is no way on gods good earth that this would fly in our house hold. Long story short; there was a big fat tomato that came from Jennee’s garden staring me down, so, not to be labeled weak by a fricking tomato, I sliced that bastard up and that went onto the burger along with the king of burger lettuce – the iceberg. And it was damn well delicious.
I had a really good feeling about this…

Smoky, sausage-y, deliciousness.

A really fricking good burger.

Dear good lord yes

*Dinspiration. Inspiration for dinner. A term that will shortly (if it hasn’t been already) be coined by a TV celebrity chef who is speaking heartfelt words on behalf of a major restaurant chain on the subject of healthy, quick and affordable eating and how achievable these goals can be if you simply follow his/her recipes and shop and save at rah-di-rah supermarket. I think I just threw up a little…

The Round Eye Review with G-Money… Pinchos Tapas Restaurant, Leederville, WA

pinchos tapas restaurant leederville perth

749 Newcastle Street Leederville, WA 6007

This is a great little concept for a restaurant in Perth, but even more so in Leederville. Pincho’s has that perfect balance of “stripped back, rough, urban feel” and “street chic style” that battles on in Leedy. Hip E Club v Niche. The Leederville Hotel v The Garden. Sienna’s v Duende. Kailis v Sweet Lips. There really is something for everyone in Leederville, and it’s been this way for decades and it works. This seems to be a concept mastered by owner Justin Bell, who’s other ventures Jus Burgers and Snags & Sons have done so well for him in the same little spot on Newcastle St. The restaurant is a very cosy one, with a few tables out front and a few out the back for a little more privacy. Sitting inside makes you feel like part of the kitchen and almost as though you are at someone’s home. Which for the style and the culture of the food it is perfect. The décor is very rough, rustic look. Exposed brick, wiring and piping mixed with the warm lighting and the aroma of the kitchen adds to the homely feel of Pinchos.
pinchos leederville perth

So what is Pinchos?

Pincho or Pintxo, pronounced “pin-cho”, means “to pierce” or “to spike” and are bite-sized snacks typically served on skewers, and as you may of guessed is of Spanish origin. If you are worried about how many spikes you need to fill you up, then let me stop you there. Pinchos also has a great selection of cured meats, tapas, salads, share plates, and a couple of larger served specials of the day. This is all complimented beautifully by a selection of Spanish wines, cavas and beers. Of course sangria is available, and to top it all off there is also a lovely array of sherries that would be the perfect cherry on the cake when paired with the desserts and cheese on offer.
pinchos tapas leederville perth

The pinchos ($1-$5) is a mix of olive, anchovy, sausage and cheese dishes. The salads/breads ($4-$9) range from ciabatta and grilled tomato bread to more substantial salads that are interestingly topped with dukkah. (Which works so well.) The cured meats ($8-$9 or a taste of four for $16.) covers sausage, ham, salami and pate. The tapas ($8-$9.90) covers pork, lamb, meatballs and seafood. Also for our leaf eating friends a few vegetarian dishes. My great chef friend Paul once said “Vegetarians are the closest species to humans and we need to look after them.” He was bang on. Though they may confuse me with their ways, like endangered wildlife, we need to make sure they can survive too. The desserts and cheese ($3-$19), or as we like to say (because we are travelled wankers) postres y queso, is a mix of fruits like quince, pear & grapes and blue cheese, goats cheese and sheeps cheese (you really can milk anything with nipples).

Anyways it’s time to order.

The thing I find difficult with new menus is how much to order, as not having enough worries me sick. So when having to order tapas off a menu I have only just read, folding a fitted sheet seems easy. To order here you have a printed menu that you mark down what you want, hand it in to the staff and wait for the goodness to return. The staff here were amazing – friendly, responsive and helpful. Even taking the time to ask the chef about certain ingredients and whether palmitos were available. Being the cosy place it is I could have turned to my right and asked the chef myself (And no, no the palmitos weren’t available. Cue the wife about to cry). We went with the remolacha y garbanzos, chistorra, chicharrones, brochetta de gambas and one of the specials of the day. Now I have spoke before about the beauty of food being able to take you back in time and let you relive great memories that you have banked away. So for the wife and I, this was all about our times in South America, and no doubt this will do the same for those that have done Latin America or the west end of Europe.
pinchos tapas leederville perth

Remolacha y garbanzos (beet & chickpeas – $9) – this salad reads as beetroot, chickpeas, yoghurt, apple, fennel, radish, honey & dukkah and was absolutely superb and is fine amount split between two as a side. The dukkah, like dogs balls, stands out in this dish. Not very Spanish, but unlike dogs balls, so very tasty (though to be fair to dogs balls, I have never tasted them). Purists may have a whinge about this addition to a Spanish menu but it really does work so well sprinkled on top.
pinchos tapas leederville perth

Chistorra (50g – $9) – a basque pork sausage that has been grilled to give it that slightly crunchy exterior whilst still keeping tender on the inside. These sausages are prepared quite long (like the popular South African boerewors) but cut into smaller pieces to serve as a tapa. It was packed with a smokey paprika and garlic taste, and had that salty edge to it that you expect of cured meats. This comes served with a tasty small salad that is topped with delicious pickled whole chillis. It was all smiles from our table right now but shit was about to get real.
pinchos tapas restaurant leederville perth

Chicharrones ($8) – CHICHARRONES!!!!! Now this was the highlight for me here, and in South America where I would eat this every chance I got. Why? Crispy fried pork belly, cumin & lemon. That’s why. While it is arguably the greatest animal that has ever graced the face of this planet, the pig does it’s self no favours in the looks department, but luckily we don’t taste with our eyes. Add heat to it and you get almost life changing results. In this case the crispy pork belly of chiccarones. At Pinchos it is beautifully twice cooked pork belly that wears a hat made of the finest crisp crackling, flavoured with cumin and drizzled with lemon juice. Perfection! This is a must have if you stop by Pinchos or Latin America.
pinchos tapas leederville perth

Brochetta de Gambas ($9.90 marinated prawn skewers) – no place is perfect and this was the let down dish of the meal. Let’s face it though it had some stiff competition as the other dishes were stellar. Prawns were a slightly over cooked, only slightly, ands sat on some nice crisp bread topped with diced onion, capsicum, herbs and some other shit. I really have trouble remembering dishes when I don’t like them. My tip is “don’t fuck with bruschetta”
pinchos tapas restaurant leederville perth

After only ordering the above mentioned dishes, the staff recommend that maybe we would need one more dish as it might not be enough food. Alarm bells rang in my head – NOT ENOUGH FOOD, NOT ENOUGH FOOD!! So with that possible nightmare dangling ever so close to my gluttony zone, I defeat the wretched post lunch hunger by getting one of the specials of the day. Today it was slow cooked beef cheeks on a cauliflower puree, and some fish dish that I didn’t quite catch. I was already thinking about beef cheeks. This was beef cheeks done right. The meat would fall apart at the sight of a fork moving towards it. Slow cooked in a wine based sauce it was rich in flavour and sat a top a beautiful cauliflower puree. The specials cost a bit more than the tapas but they are easily a bigger serve. Price I think was about $16 or $18.
pinchos tapas leederville perth

At this point we were very content in the amount of food, the quality and the service we had received from this meal. Then entered a free dish. Maybe they picked up on the millions of photos we took of the food, kitchen, and restaurant and were buttering us up. (The food had already done that) Or maybe they had just cooked one to many of the dish, and as we were the best looking table and the closest to the kitchen (probably the latter), we scored it.
Croquetes (smoked ham & chicken) – The chicken was more filler here as the smoked ham stole the show. Little crunchy fried parcels that tasted just like the pea and ham soup my mother used to make. Delicious and even more so when free.

This really was an exceptional little treat for lunch, and no doubt would be for dinner too. Will cost you more as a lunch option than other places but you get your moneys worth. All up it cost just over $70 for two and that was with the wife having a gin & tonic and I an Alhambra beer. It is quite cosy so I probably would cap party numbers at 6, but no doubt they could accommodate bigger groups. So if you are in Leederville for lunch or dinner give Pinchos a thought. Would definitely eat here again in a heartbeat.

4 crispy pork crackling hats out of 5

The church of the holy spit roast and beer and spirits

spit roast barbecue
Please note; this is not a story. One needs brain cells to write a story. I’m sure I could make something up, but once again, brain cells are integral to this process. We did get photos, though. I can show you lots of photos…

It was Sunday and the church was in session. There was no state recognized minister, holy transcripts or alter boy (dammit), just a heap of townsfolk with hunger in their eyes, looking to have their souls fulfilled with a religious food experience. This Sunday the church would be our backyard, the steeple would be the blue skies above and the sermon would be delivered in the international tongue of great food, great people and great times.

First, I smoked my own chorizo sausages
First, I smoked my own chorizo sausages

My basting brush
My basting brush
More goodness
More goodness
The cacti
The cacti

The time was well overdue for a gathering at our place. We sorted it just like we would sort the average Sunday gathering at our place, but then we got our pocket calculators out and multiplied that shit by ten, just to keep it proper real. We used social media to coax a large group of friends into our backyard under the guise they would be entertained by small carnival folk wearing crotchless monkey suits, and also the promise of a cracking lunch. Needless to say, many among the group were sorely disappointed when they arrived and there was nary a monkey suit wearing carnie in sight, but they were in the yard now… and we had locked the gates… so they had no choice but to eat and to drink to attempt to extinguish the flame of disappointment that was burning deep inside them due to the absence of carnival style entertainment.

Antipasti flowed...
Antipasti flowed…

As did the sangria
As did the sangria
The carving station
The carving station
Pork belly
Pork belly
A bit of everything
A bit of everything

Murmurings throughout the group later suggested that the food may have redeemed our deceitful actions. I was a little tipsy by that stage so it didn’t really bother me either way.

The day would not be complete without a Jennee dessert spread
The day would not be complete without a Jennee dessert spread

We drank out way far into the night… memories were stolen by the treacherous minions of beer and scotch… there’s always the photos though. Bless this modern age and it’s 18-things-in-1 phones (until you get drunk and lose your multi tasking phone, that is. Then it’s cursing all the way).


Now, as I am still feeling a little sleep and brain cell deficient, I am going to take myself off to bed, where I shall sleep until my name is changed to Rip Van Grazza.

Good night.

Wooli part 3… ridiculous stuffed croissant for breakfast

Image 1

Pastry chef goes a little crazy when he hears the news of the immanent closure of our place of employment.

Pastry chef bakes unusually large croissant… not for the purpose of any kind of freakish Friday night, keys in the hat type party, but for human consumption.


I bring said croissant on holiday to visit the beach, see the pretty birds and to become the foundation of a mental breakfast.

The pastry chef would be proud of how his product ended its time as the epitome of it’s bronzed, crescent shaped lesser siblings, the embodiment of everything holy about meticulously layered and folded flour and butter, beautifully presented as a ridiculously large golden buttery slug.


It was filled with beef sausage, smoked sausage, bacon, fried eggs, cheese and tomato sauce, seasoned and allowed to bake on a low heat for 15 minutes to suffice it’s throbbing mass.


The croissant was consumed, crumbs and final morsels were picked from plates and everyone was in awe of what had been accomplished.

Image 2

The end.

Baked beans… and the debt they owe to a good piece of smoked meat

Good baked beans are super easy but they do owe a debt of gratitude to a good ham bone or smoked sausage, it just improves the flavour of these little legumes ten fold. Unless you are vegetarian or one of the other groups of people out there who are wrong about smoked pork. Except Muslims… I got no beef with them. Add a good hit of patiently-slow-cooking and the holy trinity is complete (I know it’s actually a pair, but trinity really does have a more regal ring to it). These bad boys can’t be rushed. Oven baking also helps them get a nice extra flavour due to the little crusty bits, which can’t be achieved on the stove top.

This recipe is not one of those times where you have to follow it to the letter. Use different  beans if you want, different herbs or whatever you got. As long as you have a bit of good smoked or cured pork product in there (You can even use salami as the meat product if you want) I guarentee, yes guarentee, you will be a happy camper. Unless of course you hate the outdoors, in which case I can guarentee you will not be a happy camper. I’ve really got to get my story straight somewhere along the line.

easy as...
easy as…
cook yer meat and onions and spices
cook yer meat and onions and spices
add tomatoes and beans
add tomatoes and beans
bake until it's a little crusty (not like the old alcoholic who is asleep on the pub steps at 9am. Do it like the photo, fool)
bake until it’s a little crusty (not like the old alcoholic who is asleep on the pub steps at 9am. Do it like the photo, fool)
add some eggs and crumbs and cheese andn back into the oven for a wee moment
add some eggs and crumbs and cheese and back into the oven for a wee moment
put it in a bowl and get your mum to blow on it because it will be super hot and I don't want it to burn your little mouffy. Hit it up with some fresh basil if you have an abundance of it in your garden
put it in a bowl and get your mum to blow on it because it will be super hot and I don’t want it to burn your little mouffy. Hit it up with some fresh basil if you have an abundance of it in your garden at the mo’


3 400g tins canellini beans*

2 400g tins crushed tomatoes

1 ham bone or ham hock or some smoked sausage eg.chorizo

1 brown onion, diced

2 cloves garlic, crushed

1 tablespoon smoked paprika

1 teaspoon each dried oregano and thyme, or whatever herbs you like

1 pinch dried chilli flakes

1 cup of breadcrumbs if you want an extra crusty crust. I recommend the extra crusty crust

Toasted sourdough, grated pecorino, fresh herbs and olive oil are always good  for that final “yeah I’m boss at this shit” flourish to serve

  • Sweat off ham or sausage (hmmm, sweaty sausage. Sounds heaps appealing), onion & spices
  • Add beans and tomato, cook in 180C oven for 30 minutes, stirring a couple of times
  • Check seasoning
  • Add eggs straight to the pot if you have them and top with bread crumbs and a bit of cheese
  • Back into the oven for another 3-4 minutes
  • Serve with all the stuff it says up there.

*or if you want to get special, soak 2 cups of dried cannellini beans over night and then cook them with parmesan rind. Yep. The hard rind that you don’t eat. It’s great to flavour stuff like this. Save it in the freezer for these occassions. You don’t eat parmesan? Not even I can help you with that one my friend…