Fuku (foo-koo) is an Omakase & Teppanyaki restaurant found on Gylde Street, Mossie Park.  It’s intimate (with just 16 seats bar style), cosy & bathed in a golden glow matched only by licks of flambé searing chefs in full flight.  Opened in late 2012, this little gem has one of the most gorgeous fit-outs I’ve seen to date & it all starts at the front door…

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Teppanyaki for those who may not know, is a style of Japanese cooking employing the use of an iron plate & Omakase is the chef’s selection – so at Fuku the cuisine is cooked Teppanyaki style & the menu is chosen by the chef, which leaves you with nothing at all to do but sit back & select your Saki.

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Fuku offers diners a choice of 3 menu’s – good ($100), better ($135) & best ($220) & a walk-in menu ($75) if seats are available on any given night.  Your drinks selection is in addition to this…

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I think that the novelty factor for us westerners none too accustomed to this style of dining is a huge draw card.  To be able to sit within arms reach of your chef as they prep, dice, slice, sear, chop, chuck, fry, plate up & fold napkins even, is what makes Teppanyaki such a treat…

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The wall lined with glowing Saki bottles is a particular favourite…

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Calamari with Herring Roe & Antarctic Ice Crab…

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I, because I’m a total party pooper & don’t eat raw seafood, was instead served up the most amazing Wagyu.  To my foodie shame I’ll have to admit that I never really understood the whole fuss about Waygu but now consider myself enlightened.  That small portion of Wagyu you can see to the left on this plate, melted in my mouth & was for me, the highlight of many that night…

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Fish of the Day…

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Wagyu (full blood) sirloin steak Mayura Station grade 9+ (uh huh)…

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Unfortunately we missed dessert which was entirely devastating but sometimes one does need to get home!  Next time.

Where: Fuku 20 Glyde Street, Mosman Park

Things to note:  Fuku only takes reservations through their online booking system.  Fuku can be booked for private functions which I think would be awesome for a group of friends (ask to bring your own playlist) & because I was a guest at Fuku on this particular occasion, you can be thankful I have resisted an immense urge to make wise cracks about the pronunciation of the word Fuku!

Fuku - Omakase and Teppanyaki on Urbanspoon

Have a great week.


pretty in pink…

I took some quick pics of my gorgeous, chatty, clever & hilarious niece a few weeks ago.  She’s a dote & she really is a crack up!  She donned the ladybug hat & I think, was rather impressed with the bee she gave me…

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A bookworm to rival all bookworms – it was a good way to have her sit still for a few minutes…

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With a brand new baby brother in the other room, I think someone was well & truly enjoying all the attention…

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Only for a brief minute did she take her eyes off that book to give me a curious look.  I might still have had the bee on my head…

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The hall lights are actually red & the resulting pink glow it casts over these shots was so pretty…

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And just a little peak at baby brother…

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These snaps were mostly taken in low light, hand-held on a slow shutter speed & a high ISO.  Although the results are less than ‘technically’ correct – I love how the graininess creates a more intimate atmosphere for the viewer. I also love them because I love them & I should really go find these two for some big auntie cuddles x

Have a great weekend.

chocolate chip cookies…

Here’s a little treat for your week.

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Chocolate Chip Cookies

Get this:

125g butter at room temperature – 1/2 cup caster sugar – 1/2 cup brown sugar, lightly packed – 1/2 tsp vanilla essence – 1 egg, lightly beaten – 1 1/2 cup self-raising flour, sifted – 1/2 cup choc bits


Using an electric beater mix the butter, sugar & essence in a large bowl until light & fluffy.  Add egg & beat until combined.  Fold in the flour, then the choc bits.

Line a couple of trays with baking paper.  Shape tablespoons of the mixture into balls & place about 5cm apart on the trays & cook in a moderate oven (180C) for approx 15 minutes until lightly browned.  Let them stand for 5 minutes before turning onto the rack to cool.

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TIP: these cookies flop a lot when cooking, so if you want smaller cookies use slightly less of the dough.  Also the cookies will still be soft when cooked which gives you a chewy consistency once cool – if you prefer a crunchier texture cook them for a few minutes longer.

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They’re pretty tasty but also very handy to have in the cupboard for when the kids need a snack.  They can also be frozen for a couple of months & the dough keeps in the fridge for a few days prior to baking – so you can prep ahead!

Recipe is a cutout taken from a very old Woman’s Day magazine that’s been in my recipe book for yonkers & is well-worn.

Have a great week.

the aviary…

I was a little excited recently when I received an invite to attend a local foodie ‘media only’ event, Western Plains Food Safari – uh huh – a bit of a mouthful there but you did catch the important part right? – ‘media only’.  It was the first time that I had been invited to anything related to blogging or media or even a safari & I panicked of course because I had nothing to wear & although for a moment I entertained the idea of dusting off the old safari suit, in the end I opted for new boots (as you do), which left me without feeling in my toes & shin splints by day’s end – should have gone with the suit.  So anyhow, I was chuffed that the lovely Melissa from Cork & Cheese knew enough to know that if she invited me, I’d probably come!

I have to say, that for a first, this was a very impressive event & if there are ever any to follow it’s going to be pretty hard to top, but start with French bubbles & I’ll take it from there.

The Publican Group own & manage several venues in our CBD & on this particular day our host, executive chef Telina Menzies took us for  lunch at The Aviary, an establishment which houses The Bird Cage Restaurant & roof top bar The Nest.  Needless to say, I had never been.  If you work in the city you probably have.  I can imagine the rooftop bar is a pretty hip place to take in a Veuve & a view on a hot Summer’s eve.

Here’s a little look at The Bird Cage…

The Lounge Bar which adjoins the restaurant offers it’s patrons more casual & elegant surrounds in which to enjoy the views & the company…



Head Chef, Luke Firth serves up some amazing flavours in his Asian fusion inspired offerings.  A group can dine on shared dishes, encouraged to try a little bit of everything & eliminating the dreaded ‘menu envy’ of many dining experiences & many of mine.

The sounds of Wild mushroom wantons, Pork & crab steamed dumplings, Poached coconut & lemongrass chicken, Green tea & smoked candied beetroot & Red roasted duck should be enough to entice but if you need a visual…





Executive Chef Telina Menzies – pardon the bins! We have the same shoes, which I probably should have worn…


It was a bit indulgent for this blogger & beyond what I was expecting, but not being one to complain I decided to just relax & take one for the team – you can thank me later.

Where: The Aviary Perth – Rooftop Bar & Restaurant  1/140 William Street

Have a great week!

The Aviary – Bird Cage Restaurant on Urbanspoon