EAT | THREECOINS (Inglewood, WA)

Threecoins is the literal translation of the family name Trequattrini and a new little joint that has opened on Beaufort Street down Inglewood way.   A family affair founded on a common dream to bring home cooking, Trequattrini style, to the table.

Nothing delights me more than being heartily welcomed into la familia, with loud smiling voices and big bold gestures, and this is the vibe that echoes at Threecoins.  Complete with red and white checkered tables and the fine flavours of regional Italian cuisine, I am chuffed to call this little trattoria my local.

Antipasto plank ~ arancini with polenta mash, farmhouse duck liver parfait on toasted ciabatta, eggplan parmigiana with pie top, prosciutto and cheese
Homemade marination in EVO, lemon zest, garlic and fresh herbs

Homemade ravioli with pumpkin and Taleggio filling tossed with butter, parmesan and sage, finished with pure white truffle oil

A family special ~ slow cooked lamb leg ragu with fettucini finished with shaved pecorino

Slow cooked beef cheeks, red wine gravy, grilled polenta and Italian coleslaw

Chicken cacciatora ~ free range chicken drumstick braised in white wine sauce, olives, capsicum served w/ traditional Umbrian focaccia

Threecoins Pannacotta ~ the perfect way to end an evening

breakfast pizzas

Preheat oven to 150.
​Add chopped spring onion, garlic and sundried tomato with a little oil to a pita bread or pizza base.
​Heat in oven whilst you panfry chopped mushrooms and walnut in garlic and butter.
​Fry two eggs until base is firm enough to move.  Ensure you leave yoke not quite cooked.
​Add to pizza bases and cook for another 5-10 minutes.
​Garnish with parsley and sprinkle pepper and volcanic sea salt.

Easy!

Neighbourhood Pizza

Crust

I must be growing up (old). Rather than partying on through the night after Creamfields I opted for a post festival Saturday night in with pizza, red wine and a movie. I stopped off at Crust Mt Lawley owned by my lovely friend Foodie Cravings and her burgerboy. I ordered the Supreme and Pesto Chicken ahead and fought every demon to not open the box before I got home. I always start with just one slice of each, before I know it I am three slices in, then its bed time and we have eaten every morsel and swear to eat salad tomorrow.  This is a perfect Saturday night.