"The Kewdale Tavern? Really?" was my response to my friend Steve telling me they had gluten free pub food. I was intrigued.
Why was a tavern in the middle of an industrial area, with a drive through bottle shop that can fit a Mack truck, taking such an interest in serving pub food for people with a gluten allergy?
"Why can't there be pub food that is gluten free?" says manager Shane Horvath.
"A coeliac sufferer should be able to have a parmi. So we looked at a way to do it."
This isn't a new thing for these guys; they have been pumping out gluten free pub food for 3 years.
It was a slow process, which began with previous staff and family of the owner suffering from coeliac disease. More and more gluten free food gradually got added to the menu as a by-product of catering for them.
Head Chef, Fred Atienza, has previously been slinging pans in some noteworthy pubs, including The Paddo and the Mundaring Hotel. He knows how a top-notch parmi should taste.
Atienza says they spent time at the Kewdale researching substitute ingredients before doing a few trials of the gluten free version of a dish.
"We manage to get a good result that wont compromise on taste so people with coeliac can enjoy the same flavours as the normal meal," he says.
Along with the same taste, customers can also expect the same price. You will not be charged more for having the gluten free version.
According to their website, 98% of the menu is gluten free or can be made gluten free.
And for these guys, it's not just about putting a "GF" next to the menu items. The Kewdale is a member of Coeliac WA, meaning they have to meet high standards in regards to food preparation and delivery. There are separate deep fryers, prep areas and utensils, and staff are trained in the knowledge of coeliac disease.
For my visit, I of course took along two people with coeliac disease; my sister Sarah and the person who told me all about it - my friend Steve.
First up was buttermilk fried chicken ($32). A kilo of drumsticks were served with chermoula aioli, jalapeno ketchup, blue cheese cream & chilli vinegar. In between mouthfuls I could hear Steve and Sarah repeating, "oh my god this is good."
And they were right. A crunchy well-seasoned coating that was exactly how fried chicken should taste. I want to liken it to KFC but with none of the regret. Having not been able to eat something like this in years, Sarah was already planning her next visit. Maybe with a bucket for takeaway?
Now for the real test, the parmi ($26).
This is my go-to meal when I head out for a pub lunch but how would a gluten free one compare? The only way I knew it was gluten free was that I asked for it. Tender chicken breast was coated in a crunchy, golden crumb and topped with all the things that make a parmi??? well... a parmi!
Gluten free eaters rejoice! Chicken parmigiana is now yours to enjoy once again!
Sarah had a steak sandwich ($27) that actually looked like a "normal" steak sanga. It was served on sturdy gluten free ciabatta bread, rather than the type of gluten free bread that is the equivalent of serving it on flimsy 80c supermarket bread.
Inside was a black angus sirloin topped with chermoula aioli, onion jam, smokey American jack cheese, lettuce, tomato and jalapeno ketchup, lettuce, tomato & jalapeno ketchup.
What is a pub lunch without a beer? They've got the gluten free customers covered here too. There is a large range of beers available including O'Briens lager, pilsener and pale ale.
The dedication to providing gluten free eaters with the same pub food as everyone else has paid off in spades. People travel from far and wide to get meals they haven't been able to eat in years.
"One couple comes up from Bunbury every week just for fish and chips," says Horvath.
That's a pretty great testimony right there.
The Kewdale Tavern139 Kewdale Rd, Kewdale: http://www.thekewdaletavern.com.au/
