Big Buns Deli is a recent addition to the CBD sandwich scene, a two-holes-in-the-wall kiosk just past the QT Hotel on Murray Street.



Owned and operated by highly experienced and well-travelled chef Raphael Beilharz, Big Buns serves fresh and hot sandwiches, covering breakfast and lunch in a range of styles and fillings.



I`ve visited three times over the last few weeks, and tried the following sandwiches you can see in my pictures:



- Egg & cheese: soft scrambled eggs, chives, onion jam, deli sauce, cheddar on sesame brioche

- Cheese & onion toastie: Swiss, cheddar, American, mozzarella, onion jam, Dijon on sourdough with a side of aioli

- Chicken & Ranch: chicken schnitzel, ranch, hot honey, shaved iceberg, pickles, American cheese on milk bread



All three sandwiches delivered in the appropriate way. The breakfast is delightfully soft and creamy, the toastie has plenty of gooey cheese pull and the chicken & ranch is a behemoth of a sandwich you could share, if so inclined.



Sandwiches are made to order and all but one is under $20, which makes them a worthy competitor for your dining dollar. Attention to detail and quality is evident in the ingredients, sandwich construction and friendly service.



Coffee is from Blacklist, and covers all the usual bases. Swipe through to see the menu, and follow their insta for info on specials.



Big Buns Deli is open seven days, and definitely worth a visit if you`re in or near the city. It`s already become a regular lunch stop for me 🥪👍🏻



@bigbunsdeli



#perth #perthfood #pertheats #perthlife #westernaustralia

I recently revisited KARLA in Yagan Square`s Stories precinct, where I last dined two years ago. It`s the sister to Nokturnl Asian-fusion restaurants Lotus at the Beaufort (one of my favourites), Tonic & Ginger (Old Synagogue), and the excellent BANGLA (The Station).

As per the website: "KARLA draws inspiration from the Noongar word for ‘fire,’ creating a culinary haven where modern Asian cuisine cooked over flames and coals takes centre stage."

Like Lotus, the best-shared menu features a mix of small and large plates, with plenty of variety and moderate heat levels to keep most happy. Thankfully, there`s a sizeable drinks menu with excellent signature cocktails to solve any chilli-related issues 🥵

Much of the menu was similar to my last visit, with key changes in the main courses so I focused my choices there. My highlights this time were the curry puff, rice noodles and peanut satay sauce. I`d love some more heat from the chicken wings, but you can`t have everything!

If fire-cooked local ingredients with Asian flavours appeal, KARLA is hard to beat.

Dishes pictured here:
- Whipped sesame tofu, wild mushroom medley, cassava cracker
- Spiced vegetable curry puff, mango chutney
- Korean fried chicken wings, kimchi caramel, chilli, spring onion, sesame
- Charcoal roasted miso pumpkin, dal makhami, pepitas, sunflower, fried curry leaves
- Wok-tossed pad see ew rice noodles, topside beef, gai lan, soy caramel
- Seasonal Asian greens, mushroom xo, shaoxing wine, macadamia sambal
- Crispy Roti, peanut satay
- Peanut butter parfait, crushed cookie, miso caramel, chocolate ice cream

@karlarestaurantperth

#invited #perth #perthfood #pertheats #perthlife

CU29 is a new restaurant and bar in the heart of West Perth that opened quietly in June, and more recently announced its arrival via traditional and social media. I’m not one for launch parties, however I was happy to accept an invitation to dine for weeknight dinner.



Promising to ‘fuse global culinary influences with the very best of WA produce’, I`m pleased to say that CU29 delivered one of the best meals I`ve had in a long time. It`s a beautiful venue with a well-executed menu, attentive service and an overall experience that won`t break the bank. My food highlight? The lamb rump char siu.



Recommended for a special occasion, business lunch or even a simple weekday dinner for two.



Follow the link in my profile or head to morsels.com.au to read my full story.



@cu29wa



Dishes featured here:

- kangaroo tartare, hash brown, egg yolk cream, yuzu, wattleseed

- scallop crudo, mandarin vinegar, macadamia cream, karkalla, kaffir lime

- heirloom mushroom quiche, charred heirloom mushroom, mint, mushroom jus

- Wagyu lamb two ways - rump char siu, pulled lamb nest, kohlrabi soybean cream, cumin salt

- Antarctic toothfish, kombu, fish roe, zucchini, lemon myrtle, wild garlic flower

- Triple-cooked Kipfler, cheese foam, pickled shallot, capers

- Sandalwood nut tart, saffron poached pear, orange namelaka, chantilly, orange veil

- fig sorbet, white chocolate mousse, rhubarb compote, basil



#invited #perth #perthfood #pertheats #westernaustralia

I`ve recently been inspired to write again, so expect to see me doing more of the thing I enjoy most - telling the stories of the people and places that make Perth hospitality so special.



First up is one of Perth`s best cafes that somehow flies under the radar, and deserves more attention - Source Foods on Beaufort Street. Yes, the coffee, food and service are outstanding, but the story behind that begins with a core team unchanged for 12 years.



Follow the link in my profile or head to morsels.com.au to read the full story.



@sourcefoods



Have a story to tell? Get in touch.


#perth #perthfood #pertheats #perthlife #westernaustralia

Here are some photos from last night`s sold-out "Daph`s x Servo Sunday Roast" event, held as part of Leederville`s NOM NOM food, wine and music festival.



A collaboration between Daph’s Restaurant and Servo, this three-course meal saw a reimagining of the traditional Sunday roast with a festive nod to Christmas in July. Daph’s chef-owner Pepe Dart joined the Servo team to deliver a generous menu of fire-roasted and slow-cooked dishes.



Starters:

- woodfired bread, zaatar

- mushroom pate, toasted macadamias, date molasses

- BBQ pork belly pops, pickled apple puree, fennel remoulade

- charred octopus, shakshuka sauce, green olives, preserved lemon



Mains:

- fire-roasted picanha (beef rump cap)

- Yorkshire pudding

- beef fat roast potatoes

- gratinated cheesy leeks

- pan-fried cabbage

- beef jus



Dessert

- apple and custard Davidson plum pie, double cream



@nomnomfestival @daphsrestaurant @servoleederville @mediacircuscreative



Running until Sunday August 9, there`s plenty of time to attend a NOM NOM 2026 event. The festival has once again brought together Leederville’s best venues, chefs, winemakers, entertainers and creatives for a program of long lunches, collaborative dinners, interactive workshops, boozy brunches, cocktail trails, nostalgic party nights and one-off culinary events. Follow the link in my profile for more information.



#invited #leederville #perth #perthfood #pertheats

We all know Perth loves a freebie, and the crowds showed up yesterday to see The Good Grocer team up with Testun and Threecoins & Sons at their 2nd Ave Mt Lawley store.



On offer was 300 free piadina – an Italian flatbread sandwich – using fresh tortillas made in-store, filled with local produce and artisan products.



Each piadina reflected the personality of the restaurant behind it. Frank Trequattrini, who you’ll usually find at Threecoins & Sons, served a light, fresh produce-led piadina whilst Chris Caravella brought Testun’s more boisterous, fun style to his.



Frank’s Piadina: El Arquero-pickled zucchini, La Delizia Lattacini stracciatella & pistachio pesto


Chris’ Piadina: Flame-grilled Barbaro mortadella, tomatillo, pineapple & gherkin salsa, chilli mayo, provolone & pickle chippies



@goodgrocerwa @threecoins.sons @testun.bar



As well as a fantastic sandwich, shoppers enjoyed live entertainment, face painting and samples from local businesses including:



El Arquero Tequila - @elarquerotequila

Rocking Rayu chilli oil - @rockingrayu

La Delizia Latticini - @la_delizia_latticini

Calda Calda pizza bases - @caldacalda_

Barbaro Smallgoods - @barbarosmallgoods

SIPPI Soda - @sippisodaco

Gesha Coffee Co - @geshacafefremantle



Sunday`s event was part of The Good Grocer’s "In Good Company" initiative, designed to connect customers with chefs, makers, producers and experts through local collaborations.



#perth #perthfood #pertheats #westernaustralia #collab

Mount Hawthorn café Earl`s recently celebrated its first birthday, an impressive milestone at a time where many venues come and go without making more than an influencer-lead splash.



Earl`s has earned itself a place in the top tier of Perth sandwich shops, with its use of premium ingredients, clever combinations and excellent coffee from Northbridge roaster Singular.



"It feels like it`s been three months and five years at the same time," said owner Will Parkes. "The biggest challenge has been grasping the kitchen side of things. I also went from just managing myself to managing a bunch of people as well."



I`m a frequent customer of Earl`s, and can rarely resist a special - the spiced chicken burger, cheesesteak and mortadella brekky roll stand out. The hot beef hoagie and roast lamb flat bread are my favourites from the regular menu. Focaccia is now made in-house.



Earl`s birthday week specials are a Chicken Tikka Masala Fold and Birthday Cake Iced Latte, jumping nicely on the dot-cake trend. Both are available until June 28.



@earls_mh @singularcoffeecompany

All pictures by Martin Eade.



#invited #perth #perthfood #pertheats #westernaustralia

BANGLA is now open in South Perth! Replacing Euro fine-diner Ludo in The Station dining precinct, BANGLA offers a modern Asian eating experience inspired by Thailand`s Bangla Road. Leading the restaurant are Head Chef, Thanapat ‘Teddy’ Rattichot and Nokturnl Executive Chef, Sundoo Kim (pic #9)



Last night I was treated to a preview of the menu, and was impressed with the food, drink and overall offering. My highlights were the flavour-packed Thai sausage, luxurious lobster taco, moist grilled chicken and satay sauce I could eat on a proverbial flip-flop. The setting is dark, red and busy, as you can no doubt see from the photos.



The full menu offers a range of small and large plates, with two feed-me menus to make choosing easy. There`s a substantial drinks menu including a range of signature cocktails.



Dishes I`m keen to try on my inevitable return are the Sichuan beef fillet tartare, Roti red curry cheeseburger, Korean corn ribs and Chef`s Teddy`s porchetta. The roti basket with peanut satay sounds like a perfect snack for the car journey home 😋



BANGLA is open for dinner seven days and lunch Friday to Sunday. I expect it to be a popular addition to the Perth dining scene, and deservedly so.



@banglaperth @thestationsouthperth @nokturnlhospitality



Dishes pictured here:

- La Delizia burrata, chilli cashew sambal, Chinese donut

- Wagyu beef lollipops, house satay, chilli peanut

- WA rock lobster taco

- BANGLA Road spice bag - 7 spice chicken, rice cakes, katsu curry

- Crispy eggplant fingers, black vinegar, black bean, confit garlic puree

- Northern Thai sausage, pickled ginger, honey soy glaze

- Humpty Doo barramundi green curry, eggplant, baby corn

- Southern Thai grilled boneless chicken, garlic toum, nam jim

- Pickled cabbage noodle salad

- Dessert platter - candied banana split, mocha ice cream sandwich, yuzu Basque cheesecake, coconut panna cotta



#invited #perth #perthfood #pertheats

Cabin Fever is one of my favourite annual events, and the perfect reason to visit the South West in the winter. The festival is celebrating its tenth year in 2026, so I decided to dig through my archives for some forgotten memories. Yes, I`ve been to a lot of the cheese toastie battles (and will be back this year!)

Running from 17–26 July, this year`s festival features more than 40 events across the Margaret River region. There`s still time to buy tickets; visit @cabinfever_au or follow the link in my profile for more info.

Pictured here:
1. 2022 - Cheese Toastie Battle
2-3. 2025 -  A Night at the Museum, with George Cooper from Tiller Dining at Domaine Naturaliste
4-6. 2025 - Cheese Toastie Battle
7-9. 2025 - Fast Food Fancy with Normal Van and Brendan Pratt (scallop Scotch egg 😳)
10-12. 2025 - Cape to Plate at Busselton Pavilion with Robert Webster, Mal Chow and Brandan Pratt
13-14. 2022 - Cheese Toastie Battle
15. 2020 - Cheese Toastie Battle
16. 2019 - Cheese Toastie Battle
17 2018 - Dinner with George Cooper in a shed somewhere...
18 2018 - Cheese Toastie Battle
19 2017 - Dinner at Vasse Felix
20 2017 - Wine tasting at Cape Grace

@cabinfever_au @ahoy_mgmt

#cabinfever #margaretriver #perth #perthfood #westernaustralia

Lunch at Busselton Middle-Eastern restaurant Inara was one of my favourite meals of 2025, and one of the few permanently imprinted on my memory. When it was suggested I return to try their new Sunday brunch "when I was in the area", there was no hesitation. To the area I went…



Brunch at Inara can be either a set menu or a choice from the standard menu with a few dishes added (swipe to the end to see). My highlights? Unsurprisingly, the main reason I was so excited to go: the hard-to-fault shakshuka. The addictive, soft pide haloumi. And the crisp, moist and sweet Dutch baby. Every dish a delight in flavour, texture and balance.



It can be hard returning to somewhere that impressed you so much in case your memory is tarnished. But this was another outstanding experience, and a likely contender for my best meal of 2026. Although I will be back in July for their Cabin Fever lunch...



Worth the drive? Definitely.



@inara_busselton
@cabinfever_au


Dishes pictured here:

- Shakshuka - braised tomatoes and peppers, slow cooked eggs, feta, hawaij hot sauce

- Charred baby peppers, candied tomatoes, grapefruit ezme, tahini, pomegranate

- Charred champignons, burnt leeks, pistachio muhammara, leek oil

- Pide haloumi, keseri, mint, wild flower honey

- Chilled watermelon and pistachio halwa, crushed strawberry and lime syrup, feta

- Spiced lamb kofta, tahini-yogurt, pickled onions

- Dutch baby pancake, quince-limoncello syrup, saffron butter, roasted quince, pistachio



#invited #busselton #perth #perthfood #brunch