Evans above, it was good

Western Suburbs Weekly - - Food -

NEVER had I ever tried Pa­leo.

That is un­til the time I vis­ited Heir­loom Restau­rant by Pete Evans.

It is fair to say “Pa­leo Pete” is a lit­tle di­vi­sive and his whole life­style has pre­vi­ously re­ceived a bad rap but I have to ad­mit I was pleas­antly sur­prised when I tried it for the first time.

I mean bone broth, ac­ti­vated al­monds; how bad could it re­ally be?

Well as it turns out, not that bad, de­li­cious and pretty good for you too.

Evans, who has been work­ing with the team at Fraser Suites Perth as part of their Heir­loom Restau­rant for a while, is of­ten crit­i­cised for his clean-liv­ing life­style, but maybe there is some­thing to it.

Af­ter all, work­ing on the mantra of us­ing fresh, sea­sonal pro­duce sourced from the land and sea seems rea­son­able, right?

When I vis­ited, I tried a bunch of lit­tle starters in­clud­ing freshly baked seed and nut loaf with cashew cheese ($10), salmon tartare with crispy nori, avo­cado, salmon roe and kim chi ($22) and char­grilled Fremantle oc­to­pus with chorizo and harissa ($23).

De­li­ciously light, they were the per­fect way to start my Pa­leo ex­pe­ri­ence.

For mains, I opted for the macadamia crusted chicken schnitzel with raw slaw and sir­acha mayo ($31) with sweet po­tato chips and chipo­tle may­on­naise ($8).

I like a good schnitzel and this one was con­sid­er­ably moist, with just the right crunch.

The macadamia crust, was a great no­carb op­tion and in my opin­ion pos­si­bly even bet­ter than the bread­crumb type.

For dessert, a sam­ple of Pa­leo rocky road ($14), co­conut and ly­chee panna cotta ($13) and pump­kin pie with ba­con bark ($14) fin­ished the Pa­leo ex­pe­ri­ence.

Nor­mally af­ter a three-course meal I usu­ally walk away feel­ing su­per full and some­times sickly, but I have to ad­mit while this left me sat­is­fied, I was not burst­ing at the seams.

For those won­der­ing, yes there was bone broth on the menu at $10 a mug.

Sur­pris­ingly enough, it’s just stock and some­thing used widely by chefs and cooks ev­ery­where. Who would have thought?

So, Pa­leo skep­tics, pop along and try Pa­leo Pete’s menu, it may just sur­prise you.

With Belinda Cipri­ano

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