AWARDS
The Sydney Morning Herald Good Food Guide 2007
"Few meld Asian flavours and European technique with the alacrity,
panache and razzle-dazzle of David Coomer. His charcuterie is superb,
marron with yellow bean sauce divine, and aromatic duck with sweet-and-sour
mandarin sauce is legendary.
Australian Gourmet Traveller 2007 Australian Restaurant Guide
"A diamond of pineapple, some sweet shredded duck, and a scallop,
seared just-glassy. Three of these quivering collations on a plate equal
Perth's most interesting entrée and David Coomer's signature at
Star Anise. It's authentically Thai in its intensity and pure Australian
in its presentation and freshness. Big flavours and far-ranging technique
and inspiration make dinner in this chic, dimly lit room an experience.
Duck is touted as a highlight, but our vote goes to the squab with Pedro
Ximénez vinegar, fresh figs and a crisp Middle Eastern pastry filled
with shredded leg meat. Desserts are interesting and no less full-bore,
as is the case with a toffee-drenched watermelon jelly and panna cotta.
What the wine list lacks (the breadth and depth food of this quality demands)
the service certainly makes up for — the floor being run by a sharp
team of young professionals who keep a close eye on everything."
Australian Gourmet Traveller 2006 Australian Restaurant Guide
Star Anise is the only restaurant in Western Australia to be awarded
two stars in the 2006 guide.
"There's a note on the menu thanking suppliers for giving chef David
Coomer their best. It's a telling statement from a man whose exceptional
skill and commitment to quality keep his restaurant at the front of the
pack. The menu is concise – five choices for entrée and main course, and
four desserts – but the scope of Coomer's vision is broad. Witness his
signature ma hor entrée – plinths of ripe pineapple topped with caramelised
duck, peanuts and a jaunty just-seared scallop. Another entrée worth selling
your granny for is the delicate blue manna crab tabbouleh served with
a rich, buttery Tarte Tatin of tomato and capsicum. Everything here, from
the roast Glenloth pigeon breast with foie gras pastry to the baklava
of poached rhubarb and quince with almond milk sorbet, is at once precise,
fearless and flavoursome, bearing testament to Coomer's masterly touch.
Service under maitre d' Tony Wallace is terrific."
The Sydney Morning Herald Good Food Guide 2006 & The
Age Good Food Guide 2006
"Free range pork, Hahndorf venison, Karridale organic lamb —
the provenance of the produce is as important as the cooking at David
Coomer's modestly sized bistro with its stately rooms. Liquorice ice-cream
with slivers of meringue is powerfully restrained and beautiful to look
at."
Australian Gourmet Traveller 2005 Australian Restaurant Guide
"David Coomer's culinary fearlessness is tempered by his perfectionism
and good taste. After years as one of the city's most enigmatic journeyman
head-chefs, his own restaurant, Star Anise, has allowed him to unleash
his talent."
Australian Gourmet Traveller 2004 Australian Restaurant Guide
"Chef/ owner David Coomer should congratulate himself on producing easily
the best food in Perth. Dishes are adventurous, perfectly balanced and
inspirational. It's difficult to decide whether his Asian food surpasses
his Mediterranean, or vice versa, but whatever the case, dining here is
a delight.
Must-try dishes are ma hor (seared scallop, caramelised duck, peanuts
and pineapple), a visual and literal feast, and proscuitto-wrapped pigeon.
Every course is beautifully prepared making a Star Anise meal a joy from
start to finish.
The restaurant is attractively appointed, featuring rich velour panels,
organza and contemporary artworks. The wine list offers the best of the
Australians and several excellent international labels. Service at Star
Anise is attentive, unobtrusive and thoughtful. Themed dinners are held
on a regular basis."
WA Business News 40under40 2004
An integral part of the Western Australian business calendar, the 40under40
awards program celebrates the achievements of WA's most talented young
business leaders.
In recognition for his contribution to Western Australia's hospitality
industry, David Coomer was awarded a position in the 40under40 in 2004.
MEDIA
The New York Times - Out West Aussie Style, January 1 2006
"Back in Perth, the surprising array of dining choices reflects, in many
cases, the city's proximity to Asia. At Star Anise, a dimly illuminated
spot with suede-cushioned walls, even the green-lip abalone with duck-egg
noodles is eclipsed by the captivating licorice ice cream flanked by slabs
of star-anise-flavored meringue - edible Stonehenge."
"Perth food lovers flock to David Coomer's subdued, sophisticated establishment,
drawn as much by its high-ceilinged rooms as by his signature crispy aromatic
duck with sweet-and-sour blood orange sauce."
Delicious Magazine - The Guide: Perth, August 2005
"There's a charming courtyard and several welcoming rooms in this smart
restaurant. Chef/Owner David Coomer's menu changes constantly depending
on his daily discoveries at the market. There's usually a lot of Asian
influence - his signature crispy aromatic duck is always on - but in winter
he also likes to turn out comforting French food. David's sensationally
presented desserts, which include balls of licorice ice cream between
tall slabs of star anise meringue, give the art on the walls a run for
their money."
BOOKS
Coast - Seaside Recipes From Australia's Leading Chefs
Edited by Kendall Hill
Photography by Jennifer Soo
Australian chefs and their fearless way with food are taking the world
by storm. In Coast, a stellar gathering of Australia's
most accomplished chefs have contributed recipes that draw their inspiration
from our coastal lifestyle and the diverse culinary cultures of the Asia-Pacific,
Europe and the Americas. With stunning photos taken on location along
Australia's pristine shores, this timely and beautiful book celebrates
a cuisine widely acknowledged to be among the most innovative in the world.
Coast features David Coomer's recipe for Ma Hor on pages
8 & 9, under the "Starters & Light Meals" section.