Flour and Fire in Perth, Western Australia | Caterer

Flour and Fire

Locality: Perth, Western Australia

Phone: +61 406 954 395

Address: 15 Bottrill St 6163 Perth, WA, Australia

Website: http://www.flourandfire.com.au

Likes: 621

Add/Update information

Reviews

Tags

• Caterer

25.01.2022 Pears originated in Central Asia and spread to Greece and Italy around 400BC. Plinio il Vecchio listed 41 different varieties in his book Naturalis historia in 77AD. Traditionally served at the end of a meal I present them slightly poached in spices accompanied with candied lemon and orange peel.

25.01.2022 Vinegar and textures. Pickled pumpkin, pickled mushrooms and vegan feta on crunchy wood fired bread. . @harrietharcourt

24.01.2022 BEWARE MY FIRST EVER LONG POST: Its a difficult time for everyone and like many other business we are also being affected. As we have only very limited numbers of guests we have decided to keep our existing bookings in place but we do urge our customers to be responsible and aware and not to attend if you have been unwell or overseas in the last two weeks.... At our dinner events in my welcoming speech I talk about how fire is the one element that made us humans. It is by cooking our foods that we developed the brain capacity we have today and it is around fire that we started creating civilisation. An unintended consequence of large civilisation and diet choices was infectious disease. Throughout history we have been victim of numerous pandemics, some horrific ones like the Black Plague claimed as many as 50 million deaths. In the last 100 years cities have become larger, trade routes expanded, air traffic is the highest ever creating more contact with different populations, animals and ecosystems; some countries living arrangements in close proximity with animals that we decide to eat facilitate the spread of zoonotic disease. Rising global connections and interactions are the driving force of pandemics but despite this persisting outbreaks we witness a gradual reduction in death rate and increased effectiveness of prevention due to improved health systems, science and understanding. With this been said I like to stay strong in my belief that what we all need more of is CONNECTION and this global situation serves to remind us that its not a physical connection but a spiritual one. Be human, be kind, stay healthy and informed and dont hoard toilet paper. Fear can be as much of a problem as the disease itself.

24.01.2022 Experienced hands. I am always fascinated by how much love has come from a pair of hands like these. Grazie Zia Maria.

24.01.2022 Good times now to enjoy my wine collection. This beautiful 2013 Montepulciano was a present from some awesome guests. Thank you Clint and Jodi Wain

22.01.2022 Back in the kitchen.... Time to slice up this 7 months cured mutton prosciutto. It will be featuring in our new spring menu! Special thanks @mitch_beersine for the inspiration and @bailleefarm for the amazing produce @ Flour and Fire

22.01.2022 Hanging... #salsicce

21.01.2022 Another 2013 from the cellar. #stayhome

21.01.2022 Taralli sugna e pepe. This recipe originated in Naples at the end of the 700s from the need of bakers to minimise waste. They would add lard and pepper to left over bread dough and create this friable taralli. It was only around 1860 that almonds were added to the mix and the taralli quickly became a pop symbol of napolitan Street food. Try them this spring with us.

20.01.2022 I could watch this all day.... Eggs and sugar creates magic in so many different ways

19.01.2022 End of summer plate.

19.01.2022 Primavera, anima e corpo. Its through my menus that I express my philosophy and tell my stories.

18.01.2022 Arrosticini tradizionali di montone fatti a mano. #arrosticini #rustell

17.01.2022 Holiday update. Few days ago Exmouth sunset.

17.01.2022 Spring is almost here.... Bookings are now open for our new spring menu.

16.01.2022 Adding a touch of history to our dinner experience with our new cutlery @coltelleriasaladini from Scarperia the town of knives in Toscana.

16.01.2022 Autumn is almost here.... Trials for an appetiser on the new menu. Li scajuzze , vellutata di ceci e maggiorana.

16.01.2022 Smile and be thankful everyday. Follow your bliss and share your grace. @harrietharcourt

16.01.2022 I am overwhelmed with gratitude. All our available spring dates have sold out. Thank you all so much for booking an event with us. Please feel free to email us and join our waiting list as new dates may become available. The new bookings for our summer menu will open on Monday 19th of October.... Much love

16.01.2022 Playing with shapes for a new element on dessert.

15.01.2022 New table cloth and cutlery holders. Hand made in Italy by my super talented amazing sister Sara @facciadisoleediluna . Grazie Saretta

13.01.2022 Today I tried la burrata from @la_delizia_latticini with some oil, garden tomatoes and basil... What a fantastic artisanal product! So great to see young passionate guys doing what they love ! Complimenti Dom and team.

11.01.2022 Spreading some love and happiness with some bread for the neighbours. #bread #pane #alforno #spreadlove @ Flour and Fire

11.01.2022 Last nights dessert: Frolla di amarene, roasted chocolate crumble and fresh fig. Nothing brings me back to childhood memories as much as dessert.

10.01.2022 Allium Cepa. Onions have been cultivated for at least 5000 years and are a fundamental ingredient in kitchens worldwide. On our spring menu onions are served as a soup that tells the story of how romans use to cultivate this wonderful vegetable.

10.01.2022 One of my favourite feedbacks ever. Thank you @umbertoditullio ... we will see you soon.

09.01.2022 Late post of a late night in the kitchen. @harrietharcourt

09.01.2022 Its been 40 years to get to now... always happy, always searching, forever loving life! ... Stillness of the mind is so hard to embrace Freedom of the heart is what we crave..

08.01.2022 More happy days! #bread

07.01.2022 Camping building: Stones and mud camp oven.

06.01.2022 Back by popular demand: Olive allascolana. In our upcoming new seasons menu Autunno. #newseason #newmenu #autumn

06.01.2022 When I cook with exceptional produce like this rum I always get confused with the recipe/chef ratio...Im pretty sure its 1 for the pot 2 for the chef. @hoocherydistillery

06.01.2022 Stages of sorbetto. There is just something about whipped egg whites.... sweet, soft, sexy ... #sorbet #sweet #eggmagic

05.01.2022 Another season is passed. Last night we served our Esperienza menu for the last time to a beautiful group of people. Thank you so much to all of you that dined with us this summer. #summerisafeeling

05.01.2022 Mascarpone fatto in casa. The origin of this recipe dates back to the beginning of 1200 in the northern region of Lombardia. #springmenu

04.01.2022 Italian garden.

04.01.2022 Closing time! Let me start with a MASSIVE THANK YOU to all our wonderful guests. You all know the reason why I will be sending emails out this week to all of our remaining bookings for this season to postpone your dinner event when we will reopen.... Also I wont be going to Italy in any hurry or for any tours this year. I will stay home and enjoy more family time, more garden time and more connection time to myself and the things I love. Always with lots of love and smiles we look forward to welcoming you in the new spring to come. Valerio and Anna

04.01.2022 Soppressata stagionata in grotta. Ill see you in about 3 months.

03.01.2022 Its always a good day for pizza.

02.01.2022 Thank you so much for all the amazing support and appreciation for we do. Our bookings are now closed and will reopen in August for Spring 21. We look forward to welcome you if you have already made a booking and if not we hope to cook for you in the future. Much love

02.01.2022 A bit of camping pickling with some produce from one of my favourite farms in wa.

02.01.2022 Ready for dinner.

02.01.2022 Great spot. Sunrise at Rocky Pool.

01.01.2022 Throwback to last summer wonderful garden wedding of Anna and Scott. The lovely @tamburrianna plating up antipasto boards and bread baskets. #itwasareallyhotday