Flour and Fire

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Perth, WA
Flour and Fire

A real passion for Italian tradition and locally produced food.
(1)

22/12/2024

Galantina di pollo.
Chicken rolled with quail, rabbit, turkey, pork, cheese and sultanas, finished with truffle pate’.

04/12/2024

The hunt.
Our first canapé on the menu is made with homemade venison salame and scallop, finished with caviar and oregano.

02/12/2024

Salame di cervo.
Cured venison with pork fat.

27/11/2024

The tart:
Dehydrated beetroot tart shell filled with homemade mascarpone, smoked beetroot, pickled golden beet and deep fried capers.

20/11/2024

Piccolo trio.
The sweet touch for the finish: ginger jelly, profiterole with chantilly cream covered with white chocolate and rosemary, chocolate wafer.

15/11/2024

Ca****fo.
Artichoke heart, marrowfat peas pure, almonds and bay leaf dust.
One of the canapés on our spring menu.

09/10/2024

My happy place…
Cooking by the fire 🔥

A little reminder that our next booking release will be on Monday 18 of November for reservations in December and January.

📸

30/09/2024

Primavera.
“Spring is the time of plans and projects “.
Leo Tolstoy

Address

15 Bottrill Street
Perth, WA
6163

Website

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

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Videos

After a week working away I’m ready to get back in front of the fire 🔥 #privatechef #dinner #woodfired

Pasta al forno. A very rustic and traditional pasta dish with rigatoni, besciamella, green beans and caramelised onions. Currently on our 8 course “Banchetto” menu.

What an amazing journey this was. Thank you so much to Mike @regenerate_retreats for your friendship and inspiration, to Percy for joining the team, to @tamburrianna for the constant encouragement and support and to all the volunteers @mundabidditrailfoundation that make this possible.

My favourite time of the year is family holidays! Lots of fun, nature, play, art, good times making amazing memories ❤️