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Flavour Report with Derek Goforth: Preview tasting session of Geraldton’s yet-to-be-opened Mi Food Bowl

Derek GoforthGeraldton Guardian
One of the dishes tried at the Mi Food Bowl tasting session.
Camera IconOne of the dishes tried at the Mi Food Bowl tasting session. Credit: Derek Goforth

In a change of pace for this week’s Flavour Report, I am not reviewing a cafe or even a food store. Instead, I am reviewing a cafe experience that is still in development.

Mi Food Bowl is due to open in Geraldton in the coming weeks and I was lucky enough to be invited to a preview of their fare on Sunday. So bear with me, as I can not actually comment on their location or menu, but I can talk at length about the vision and direction I see the creators of Mi Food Bowl are taking.

The Masonic Lodge played host to various people from the Geraldton community, all hungry and eager to try Mi Food Bowl’s take on healthy Asian food.

The organisers wanted to give us a selection of the possible dishes on offer, so we were treated to a buffet ranging from fluffy rice, daal, curry potato salads to Asian coleslaws.

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All the selections were well-balanced and featured some veggies that I had never tasted before (wood ear mushrooms anyone?) My only critique was that there was a lack of heat. But as everyone got a bit of everything, I can see why this was left out.

The menu was completely vegan, but as a meat eater I did not feel short-changed. The tofu and potato dishes were more than enough to help us feel more than satisfied.

The highlight for me had to be the “sweet roast” salad. Featuring sweet potato, pumpkin, carrot, capsicum, pumpkin seeds and spinach, with a tangy dressing. It ticked all the boxes for flavour, texture and appearance.

I spoke at length with the driving force behind the venture, Dean Lidellecabel, who laid out the vision of the eatery.

Rather than simply offer another lunch venue, Mi Food Bowl is setting out to tick several environmental boxes as its foundation.

Food will be served and sold by weight, therefore reducing leftovers, saving on waste and saving on cost.

Diners will be encouraged and rewarded for bringing their own containers and a “pay it forward” loyalty system will also be put in place. The system will act a loyalty card but instead of a free meal or drink, the diner can donate the card to allow a person less fortunate to benefit from the menu.

The food will be predominantly vegan but still filling, tasty and full of goodness. It can be a big/medium or small lunch or as a side salad to a protein of choice.

A venue has yet to be chosen and a plan of action yet to be finalised. But I for one wish the organisers all the best. I think they may have hit a nice niche in the market and I look forward to being one of their first paying customers.

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