***Guest Blog: Chefs in Shorts Supper Club***

The PFEs have their first guest blog article!!  This article is contributed by Bradley Backhouse who started Chefs in Shorts.  I met Brad at a cooking class held in their Wembley Cooking School, inside the Cambridge food court.  The cooking class was really fun – we made 3 courses consisted of gnocchi, salmon & pannacotta.  It was a great night with yummy food, wine and random chats with some ladies we’d just met. Turned out we had mutual acquaintances.  Perth is really small!  Talk about six degree of separation!

Anyhoos, Chefs in Shorts was invited to host a Perth Supper Club (quite the latest trend in Perth these days) recently.  Here is their account of the night 🙂


Glenn and I were recently invited to host Perth Supper Club and held the dinner for 16 at our Wembley Cooking School.

The Supper Club was the brain child of Andaluz Head Chef, Scott Alfonso. It’s basically a dinner where places are secured by way of trade to the hosts, and the location and menus are only revealed on the day. There was a good mix of people and a few Perth characters.

I suggested a relatively simple winter menu , but Glenn being Glenn wasn’t satisfied unless it was perfect, and he out did himself again. I really like cooking with Glenn because there is always something to learn. Although we’ve been in the kitchen for a similar time frame, my Australian based training and experience is nothing compared to Glenn’s background, working for the likes of Marco Pierre White, Anton Mossiman and Prince Charles. I learnt a few new things as we pushed out this menu.

Being truffle season (and the generous offer of fresh truffles from Scott Alfonso)  we thought we would get the guests appetites whet with an amuse of  Pea Veloute with flaked ham hock and truffle foam.

Truffle featured again in the starter of Poached Cauliflower, yabby tails, seafood bisque hollondaise and freshly shaved truffle.

For the main we served Confit Salmon with beetroot fondants, pea puree, horseradish cream and crispy skin, and for dessert we had Coconut Tapioca with marscapone, pineapple puree and caramelised pineapple pieces.

The dinner was a great night and I recommend hosting one. Scott is now looking for hosts for the next dinner so if you’re interested in hosting head to http://www.facebook.com/groups/203145189788468/

We received some great trades including a professional espresso machine, coffee and barista for the night, some great photography, a couple of nights at a beach side unit, a few massages, and some other great trades. Special thanks to Travis for his trade of jumping in the kitchen and giving us a hand for most of the day. Would also like to thank our regular cooking class participants who attended in particular Yvonne and Tracey.

I’ve posted all the recipes to our dishes online at www.cookingcourseperth.com and if anyone wants to learn to cook any of the dishes, Glenn and I also run private classes.  For more info head to www.chefsinshorts.com

Narration by: Bradley Backhouse (Chefs in Shorts)



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