Pimlott and Strand, North Perth

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Pimlott & Strand is a newish delicatessen & cafe along North Perth’s growing cafe strip. It’s a wee little spot – clean white walls with a splash of sunshine, a long communal table in the middle of the cafe splattered with fresh flowers and lemon salt & pepper shakers (with several more tables outside), and shelf after shelf of tempting produce that will make any foodie weak in the knees.

When we visited on a warm Friday morning, the cafe had a good amount of customers without being too busy. However, I can foresee its size and layout making dining inside a little awkward – you have to maneuver around the big table to get a good look at the products, and if a big group comes in, you might end up elbow to elbow with them, which isn’t the best if you’re looking to have a private conversation.

I had their Crostino (toast with some sautéed spinach & mushrooms with shaved pecorino – $12.50), while L had their Breakfast Insalata (baked bread with grilled pancetta, poached egg & rocket – $16.50). Both dishes were well made (although I ended up having to ask for extra olive oil to finish the bread), but a little on the safe side, and to be honest, both dishes were nearly indistinguishable from each other.

Unfortunately, the rest of their breakfast menu had similar run-of-the-mill offerings – e.g. smoked salmon bagels, potato cake with capers and salmon, savoury croissants, etc… While I cannot fault them for much (both food & coffee were well-presented and made with skill), I do hope that they introduce more imaginative offerings to their hot-food menu, especially with competition like Sayers Sister a short drive away.

Pimlott & Strand is a good place to drop by for a quick bite and a stock-up on hard-to-find artisan produce if you’re around the area, but it’s not a big stand-out in my book in terms of the food on offer. A slight shame at that too, because it’s so cheerful and charming that I still have my fingers crossed for their success.

Food – 6/10, Service/Ambience – 7/10

Shop 21/391 Fitzgerald St
North Perth

08 9328 5002

Open for breakfast & lunch 7 days a week
Pimlott & Strand on Urbanspoon

Tomorrow Will Be Better Bircher Muesli

 

This week has been a rather long and tiring one – the good news is, I’ve just started a full-time job; the bad, is that with work plus an added three hours of travel time daily, I am left with barely any time in the kitchen. I can already feel my fingers are already getting itchy to cook something.

Making this quick Bircher Muesli is my version of therapy, when I’ve had an awful day and need to clear my head. I love standing at the kitchen counter grating apples and juicing oranges at 11pm, and thinking to myself – tomorrow will be better. And I know that it will, because I’ll get to start the day with a fantastic breakfast that’s ready the moment I wake up.

Bircher Muesli is a traditional Swiss recipe of soaked oats, and is way better than any sort of muesli that you can buy at the supermarket. It’s completely natural, and is perfect for detoxing your system after a big dinner the night before. There’s infinite variations to it – the original recipe was just grated apple and a spoon of oats! – but I tend to add lots of other stuff just to up the nutrient factor a little bit. This recipe is enough for 2 big serves, and takes you about 15 minutes to throw together. One serve of this will last you way past lunch! 

 

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Stef’s Tomorrow Will Be Better Bircher Muesli

½ cup rolled oats

½ cup steel-cut oats

2 small apples

½ cup freshly squeezed orange juice

½ cup Greek yogurt (I used Mundella’s Greek Honey yogurt for extra sweetness)

1 cup frozen raspberries or blueberries

Ground flaxseed, roasted hazelnuts, and fresh fruits to serve

 

Grate the apples into a container, and combine with the oats (you can use a whole cup of rolled oats, but I used some steel-cut oats to gives it a range in texture), orange juice, and frozen berries.

Toss in other fresh or dried fruit you have on hand – I threw in kiwi, bananas, and goji berries. Add some milk or juice if mixture looks too thick.

Cover and chill overnight to let the oats plump up.

To serve, divide into bowls (or eat straight outta the container!) and top with a tablespoon of flaxseed, roughly chopped hazelnuts, and more fresh fruits if you want.Enjoy with a pot of light tea. Can you feel your day getting better already?