Makuru Pop Up Dinner

RiverMint Dining recently held its second pop-up dining experience at Riki Kaspi's The Cooking Professor, in Mt Hawthorn. Cosy, and vibrant and decorated with illustrative art by Jodie Davidson, the dining space provided an interactive environment for guests to taste and explore ingredients from the season of Makuru.  

On arrival, guests were treated to canapés and welcome drinks featuring Broome Pearl Meat, Bunya nut and truffled Emu egg. It was great to see some new faces in the mix and to connect with return guests who attended our first pop up, Celebrating Djeran. 

Following a beautiful Welcome to Country by Noongar elder and guest Aunty Neta Knapp we began the sit down meal for Moments of Makuru with a drinks list featuring Swan Valley wines from Garbin Estates and Upper Reach Wineries as well as Matilda Bay Dirty Granny cider and Feral Brewery beers. 

The interior of The Cooking Professor provided an intimate and beautifully curated space for Jodie Davidson of Nature Art to display her colourful and clever illustrations, water colours and sculptures of Australian animals, It was such a lovely collection of work and a privilege to be able to exhibit them alongside our menu.

We tried to reflect the transition from sea to land throughout the Moments of Makuru menu whilst offering comfort from the rainy, very wintery weather outside.

Moments of Makuru

    Shaved Smoked Crocodile, Confit Jerusalem artichoke, Pepperberry spiced rhubarb, cucumber, nasturtium

    Exmouth King Prawns, Native lemongrass and Gubinge glaze, Sea Rocket and Baby Pigface, Burnt Citrus, Prawn head emulsion, Blood root

    Davidson Plum Sorbet, Atherton Ginger syrup, Caraway crisp, Wild fennel

    Seared Kangaroo fillet, Kangaroo tail croquette, braised red cabbage & WA apple, Illwarra plum chutney, game jus

    Sauteed winter greens and fungi : Rapini, Ice Plant and wild mushrooms, Ruby Saltbush

    Heirloom Carrots and Braised Fennel, Creamed Omega walnuts

Wine-poached Southern Forest fruits with Native Berries (Pink berry, Munthari, Lilly Pilly, Illawarra Plum), Chestnut Cream, Chocolate Sable, Lemon Aspen

Sandalwood Nut Fudge & Davidson Plum Truffles

Lemon Myrtle Tea & Choc Wattleseed Espresso

It was a fantastic and boisterous night filled with laughter and discovery and the reward was some great feedback. Even better was the discovery of some food blogger diners whose fantastic photos and blog posts truly captured the essence of the night. Be sure to check out Sandy Lim's blog post and photography featuring Moments of Makuru  on her blog sanlive.com and let's not forget Perth food bloggers and fanatics @food_and_I who posted a neat video and photos. It was great to meet you and we hope to see you exploring native ingredients with us again in the future.

A special thank you to our indigenous and non-indigenous suppliers whose produce and guidance is invaluable. We hope in 2018 to start hosting pop ups not just in Perth but further afield in Fremantle and the Swan Valley. 

RiverMint Dining caters for corporate and private events and functions from a discovery canapés party at a private residence to native-inspired executive grazing tables. Our pop up dinners are a unique dining event featuring foraged, wild harvested and plot grown ingredients usually only available in limited amounts. They are very special to the Rivermint Dining team and we always look forward to holding the next one with a new season in mind

Photo credit: Sandy Lim sanlive.com

Celebrating Djeran - An Urban Pop up

It was with gusto that we all readied the beautiful space at Salt and Company Cooking school in West Perth for the very first RiverMint Dining pop up.  The menu and the evening were inspired by the Noongar season of Djeran, and the images presented by Salty Wings complimented the colours of the orange berries and banksias in season which were displayed around the room. The season of Djeran is also known as the Season of Adulthood and falls in what the western world regards as Autumn. A change in the wind can be felt, and hot nights are replaced with cool evenings and dewy mornings. Here we see the Marri blossom in full flower and Banksia flowers line areas such as the Roe highway and Herdsman Lake in abundance.

Djeran is also the time when the emus are fat, so an emu flat rump was featured on the menu. This cut was marinated for 48 hours, cooked sous vide and then seared for service and served with a warrigal greens dumpling, fresh charred corn, rosella flower, pink berries and a game jus. Djeran is also the season of the salmon run, so it seemed only fitting to serve herring, after which the salmon run, as part of the canapés service. Combined with a native spice mix and potato, the herring potato bites were served with black garlic and ruby salt bush. We also featured crocodile which was served at room temperature with a spiced rhubarb puree and gwarl berries from the Kimberley region (also known as White Berry Bush).

Many greens were foraged for this pop up and included succulent pig face leaves, WA Samphire, dune spinach (also known as Crystal Ice plant) and sea rocket. These paired well with the seafood dish of smoked Kingfish, seared bush grapes and pepper berry and the zing of a favourite ingredient from Marvick Native Farms, fingerlime, cut through the smokiness.

It was with pleasure that the River mint from our garden became a sorbet in between courses. The evening ended with a bavarois made using Pandanus nut, with Davidson Plum and Northcliffe Blood Plum. This was paired with Garbin Estate's Muscat. A tea made using Marri blossom flowers and Southern Forests Honey alongside WA Sandalwood nut bites completed the evening.

We received plenty of feedback with regards to our first pop up and will endeavour to take all comments onboard when preparing for our Makuru pop up. Most importantly we learned a ton about the ins and outs of running a pop up restaurant and had fun in the process. If anything I would have liked to have spent more time outside of the kitchen and inside the dining room chatting about the ingredients that we should be celebrating as Australians.

Thank you to all our suppliers for some great produce and to those that attended. We look forward to cooking for you all again soon and will announce our next pop up in the weeks ahead.