sauerkraut and a lonely pickle
There has been a bit of a fermenting frenzy circling our office. Kombucha bubbles at our desks and words such as scoby and kefir often fill the air. Fermentation is an ancient 8000-year-old practice, responsible for delights like kimchi, sauerkraut, yoghurt, wine and cheese and stinky stuff like nato (eewww).
Since local fermentation goddess Lisa Thornton of Get Cultured pickled it up on air for our RTRfm 92.1 show The Food Alternative, my interest in pickling, fermenting and basically cramming anything into a jar quickly escalated into an obsession. So when I found both sauerkraut and a lonely pickle on my plate at Sixteen Ounces, I instantly called it love.
Bratwurst hollandaise is a pretty plate of streaky bacon, sauerkraut, shaved parmesan, gherkin, poached egg and greens for $16.80. I ordered mine sans toast which is my idea of starting to watch what I eat in the new year (note I still had the hollandaise!)
The crew here use Five Senses Coffee and always put on a good brew. We had a long mac (topped up) and flat white.
Sixteen Ounces' Farmhouse Brekky is everything you (okay .. or your ravenous boy who isn't bent up on the pickling phenomenom and who can happily eat bread three times day) have ever wanted in a big breakast. Complete with double meat streaky bacon and bratwurst plus poached eggs, mushroom, baked tomato, greens and toast all for $21.50 which is pretty reasonable when it comes to morning delights in Perth.
