In this latest, on again off again, Counter Meal newsletter:
- award-winning chef Blaze Young shares advice on what makes essential drinking food;
- the beauty of the potato bun;
- the full specs for Eddie’s fish burger (also known as the finest filet o’ fish we’ve had);
- plus, a new use for butter chicken sauce that will supply one’s drunk-ass body with the carbs, protein, and fat it needs to find its way to shelter.
Want more intel on good things to eat at the bar? Got a suggestion for Counter Meal? Email us at countermeal@boothby.com.au. Not interested in dining? You can manage your newsletters here.
“Drinking food has its own rules,” says chef Blaze Young. Blaze is the executive chef for a trio of venues in WA: Nieuw Ruin in Fremantle (which, incidentally, closes this week before reopening as a new concept), Foxtrot Unicorn in Perth’s CBD, and Edward & Ida’s in Northbridge, and knows what she’s talking about — she has been named chef of the year at the WA Good Food Guide awards in 2025, and has been recognised in Gourmet Traveller and other publications.
And at Edward & Ida’s — where you’ll get a great pint of Guinness, by the way — Blaze oversees a menu of comfort eats and counter meals that are designed with flavour foremost ion mind.
Here, Blaze shares the recipe for her fish burger (which is the most delicious take on a filet o’ fish we’ve ever had), and talks us through the finer points of feeding the drinking masses.