I've been to the Tuck Shop many times since it opened almost two years ago - it is truly one of those places where you once every few months to experience "uniquely Tuck Shop" dishes that can only be found at that very place I'm yet to find a Smoked Cod dish so rich or a pie crust so flakey; I would say that the food is mostly consistent and they deal with all their shortcomings adequately and promptly. I've only set my food once back at The Tuck Shop; slightly undercooked pancakes that were taken off the bill and replacement offered, which I declined and was given an extra drink on the house instead. Rightfully so, it shouldn't have happened but every kitchen has it's off days and I've never had an issue the other seven or eight times I've been here.
I decided to approach my latest visit a little differently and explore a little more of the textures and motions behind the food that we so eagerly dig into. Baked crusts are beautiful, as are runny yolks and viscus sauces and I wanted to try my hand at capturing it.
The Tuck Shop have redressed their Caramel Milkshake since my last visit and I just loved how the thick slick of housemade caramel could be seen around the glass. What was even better was that real vanilla bean can be seen at the bottom of your glass, that dance accordingly when you stir your straw around!
I think the Smoked Cod is honestly one of the most photogenic dishes that I've tried on the menu. The single poached egg broke across the savoury bake and the inner goodness began to cascade out. It's definitely one of those shiok (Singaporean slang for "satisfaction beyond description) moments to watch a perfectly cooked egg flow.
I love breaking apart the toastie and liberally dipping it into the Smoked Cod. But this time, I managed to stop myself and take notice of how beautifully toasted the crust was. It's definitely the most fragrant part of the bread and has a great crunch in the mouth - not bad for somebody who use to cut off all their crusts as a kid!
I think cheese is one of the most satisfying foods ever created; I'm a huge formage fan and consistently try to have at least 3 different types in my own fridge at once. It was so nostalgic and satisfying to pull apart that toastie and watch the cheese ooze and string it's way out of formation. Food can be so mesmerising!
I would say that when done right, the Tuck Shop probably make one of the best hand cut chips in Perth. They're rustic, crisp and perfectly seasoned - but they're probably a little inconsistent. On my most recent visit, they were perfect - who knows, maybe we could all embark on the search for the best chips in Perth next!
It's nice to see food a little differently and sometimes a kitchen to table dish that has been lovingly put together, can look even better when the motion of the food is captured - tell me that you're not thinking about having a toasted cheese sandwich or a lovely poached egg now, I dare you!