Five Bar

There’s nothing like heading to a bar where you know you’re going to get looked after, where the drinks are quality, the food nourishing, and the vibe relaxed. Such are the experiences I’ve always had at Five Bar in Mt Lawley.

So it was really no surprise that when asked where I’d like to be interviewed for the food blogging story on 730 ABC recently, Five Bar was the spot I chose.

I love the place because the menu is simple and well thought out, featuring all the kinds of things I like to eat. Steak tartare, rare roast beef sandwiches, marinated octopus, and some consistently well made (and fat) hand cut chips. The selection of craft beers and ciders is impressive, and the light filtering in through the big louvered windows up the back makes it feel like you’re outside while you’re still indoors.

I am slightly biased towards this place because bar manager Macca is a lovely (and very huggable) chap who has very good taste in booze, as I was introduced to at 399. The staff on the floor led by Pia and Emma are welcoming and professional, and if you’re smart you’ll head there on a week night where there’s just a little bit more breathing room to spread out on the lounges and benches.

The great thing about Five is that it’s a constantly evolving venue. With new beers, wines, and ciders being added to the list on a regular basis. Recently they’ve had another of my favourite people, Jerry Fraser – Oyster shucker extraordinaire, doing Sunday afternoons there. Cool drinks and fresh oysters are about the perfect proposition to me.

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Five Bar
560 Beaufort Street
Mount Lawley

Vietnamese Caramelised Chicken

Vietnamese Caramelised Chicken Sometimes I have good ideas. Sometimes I get inspiration from other people. Sometimes my good ideas lead me to find inspiration, and it's all one happy little coincidence. So after geeking around the web recently I came across a nifty little thing called Meebo. Meebo is a site that lets you embed your own little message window into the browser, so visitors can talk to you while they're visiting your site. Which i thought was a relatively novel idea, although I figured it would be a waste of time. Imagine my surprise then, when not long after setting it up, long time reader, first time instant live chatter Brad decided to mosey on by the site and give me an awesome recipe for the now obviously titled "Vietnamese Caramelised Chicken". According to Brad it was made by his brother recently, but he was going to do one better by remaking it with some additions. After taking a quick look at the recipe, I figured it could just about fit the often eclectic mix of ingredients I had in my fridge at the time, and so I printed it out and headed home to make it that very night.
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