Best burgers - Freestyle Tout

On a recent visit to Freestyle Tout I discovered their Freestyle burger special which includes a gourmet burger, chippies, alioli and a beer - all for $15. If you don't want the beer, you can have a soft drink instead.
I loved the burger and the chippies (I am something of an expert on chippies) were just as I like them - crisp, hot and not at all fatty.

Freestyle's menu has quite a few things I would like to try including Chilli salt calamari served on an Asian style salad $18.90 and a Peking Duck Salad with watercress and bean sprout salad $17.90.

If you have a late start on the weekend but still crave a real brekkie - Freestyle Tout at Emporium and West End do all day breakfast from 9am on weekends. There's nothing more disappointing than being unable to get a bacon fix when you need it - thumbs up to all day brekkie!

Of course Freestyle is best known for it's desserts. I've tasted many of them but my favourite is the chocolate macadamia brownie which comes swimming in dark chocolate sauce with chocolate fudge ice cream - be still my beating heart!

I've also seen a Chocolate Delux Sundae, which includes marshmallows, vanilla, chocolate fudge and macadamia ice creams, disappear amazingly fast.

Freestyle West End also has The Red Room, a semi private room which seats 14-18 guests.

Freestyle Tout, West End
Corner of Browning, Melbourne and Boundary Street
West End +61 7 3255 3288

Search for the perfect cupcake - Dukes Deli

My eagle eye spotted this cupcake while I was shopping for lunch on Sunday at beautiful Sunshine Beach, just south of Noosa on the Sunshine Coast.

This area is the world's best kept secret. Great coffee shop, great deli, several very good restaurants and a welcoming bar all in one strip of shops in Duke Street.

If you feel adventurous, just wander down the road a bit to the Surf Life Saving Club for above standard club food and views to die for.  On Sunday arvos there's even great live music.

But back to the really important stuff - the cupcakes!  The cabinet included both small and large cupcakes and they were well priced - just $2.90 for a large one.  From experience, I was not expecting much at that price and was very pleasantly surprised.  The cake was moist and flavoursome, despite coming from a cold cabinet, and the icing was shiny, hard and sweet - like royal icing. There was a jaffa on top and a touch of yummy chocolate under the jaffa.  

Bottom line - A good cupcake - well worth the money.

Sunshine Beach Deli, 46 Duke Street, Sunshine Beach  +61 7 5474 5611.

Belle Époque Duck Liver Parfait

This Duck Liver Parfait recipe from new Belle Époque Head Chef Trent Robson could be just the thing for the silly season when we tend to do rash things like entertaining large crowds of people. It would be perfect served with condiments like confit onion, cornichons and warm French bread.

Well travelled, Trent has spent time at The Firestables in Wimbeldon Village, UK and also at Kew Gardens working at two-Michelin-starred restaurants, The Glasshouse and The Trompette under Chef Antony Boyd. Trent won several Gourmet Traveller red stars at establishments like Double Cream in Coorparoo and Luxe on James St and then went out on his own at Noi on Brunswick St; a tapas and wine bar, before becoming Executive Chef at Pier Nine. In 2009, Trent put his stamp on 1889 Enoteca creating some innovative Italian cuisine. He now calls the French Bistro Belle Epoque home, where he creates authentic, inventive French bistro food.

Duck Liver Parfait
Makes 2 large terrines

2kg duck livers cleaned
¼ bunch picked thyme leaves
120g butter
800g softened butter
90ml Cognac
35ml Grand Marnier
750ml Madeira or port

Soften shallots and thyme in butter then add liquid and reduce until liquid is 300ml volume.
Cool. Blend together with the cleaned livers and softened butter. Pass through a drum sieve and repeat (blend and sieve). Season with salt and pepper.

Line the terrine mould with Glad Wrap with a little excess overhang and before placing mixture inside and covering with excess. Cook at 75 degrees Celsius for 25 minutes depending on size of terrine moulds. Serve with

Belle Époque, Emporium, 1000 Ann Street, Fortitude Valley, +61 7 3852 1500

Play and stay

If you are planning a big night in the Valley tonight but have a Cinderella side, The Limes is the place to be at midnight.

Guests on their roof top bar until closing time at midnight can stay the night at for $99 – the price of a nice bottle of wine or a CBD parking fine.

Guests and Cinderellas must visit the front desk in person at midnight to make their booking which is dependent on room availability.

It's another of the quirky differences on offer at Limes. (I'd be tempted to stay the night just to eat the Dello Mano brownies on offer in the rooms.)

You also get to wake up in plush ‘Ploh’ beds and breakfast under blue skies on the rooftop – all inclusive.

I've enjoyed the roof top ambience of the Limes several times and can report that lounging under the cabana is an enjoyable way to pass the time - especially with a few hot chippies (the food kind). When it rains they drap the cabanas with tarps and it's just like having your own cubby house again - true!

This super special offer is only available in person to patrons at the roof top bar and is offered subject to room availability. Rooms for the special cannot be pre-booked over the phone or internet.

The Limes Hotel, 142 Constance St, Fortitude Valley, Brisbane
+61 (0)7 3852 9000

What are you doing for Christmas - Kingfisher Bay

Kingfisher Bay on Fraser Island is another of my top spots to stay. I've been there several times with family and just as a couple and had delightful experiences. I would highly recommend a full island tour with one of the rangers who will take you to places you never would discover on your own.

I like the idea of escaping Christmas madness and heading to an island for the silly season – if only I could take my dog. (Note to my nearest and dearest – I would take you too!)

Kingfisher’s Seabelle restaurant has a six-course Christmas menu featuring fresh produce with a bush tucker twist. Traditional turkey breast will be served with pepperberry and illawara plum stuffing, and the Christmas ham will be glazed with honey – that’s me.

There are several more casual restaurants at the resort and they are serving up local seafood amongst other menu items.

Christmas Day lunch sittings start from 11.30am. Christmas prices start from $90 per person (or $45 for children 8-14 years) and include marine transfers. Ferries will depart from Urangan Boat Harbour to the resort at the special times of 0900, 1000, 1100 and 1145; returning 1500, 1530, 1630 and 1700 (approximately 45 minutes).

My tip would be forget the ferry and just stay.

If you don't know where Kingfisher Bay Resort is - just head north of Brisbane till you hit Maryborough and turn right to Hervey Bay (about 4 hrs drive or fly much quicker). Take a ferry over to the island. It's a world heritage area and absolutely fabulous. Go and enjoy.

Kingfisher Bay Resort

Unleash your inner Vinyl Star

Have you ever mimed into a hairbrush in front of the bathroom mirror? Been caught dancing and singing at the top of your lungs to your favourite track in peak hour traffic? Wondered what your face would look like on the cover of a bestselling album?

Add a twist to your visit to the Good Food and Wine Show (6 – 8) November at the Brisbane Convention and Exhibition Centre and unleash your inner Vinyl Star at the [yellow tail] at the Vinyl Bar.

At their Vinyl Star photo booth you can choose your favourite music style, get your picture taken and wait as it is immediately transformed into your very own album cover. Whether it’s Bob Marley’s dreadlocks, Madonna’s purple leotard or Bono’s trademark sunglasses. You will get a photo of your cover to take home, and the best covers of each day will be displayed in [yellow tail]’s very own Rock’n’Roll Hall of Fame at the Show. The album cover will also be available for download at www.yellowtailwine.com

www.goodfoodshow.com.au

Search for the perfect cupcake - Oliver & Co

I first stumbled across these cupcakes when investigating Jimbour Wine's new city cellar door which also is housed in the Oliver & Co premises.

Oliver & Co is a great foodie find. There's plenty of parking underneath (how rare is that in South Brisbane?) and the store is filled with all the sorts of goodies you might need for a great meal - lamb roasts marinated in native mint (got to check that out further), pre cooked duck breasts, a nice selection of quality fruit and veg, pantry staples and gourmet treats.  Just about anything you could want really.  There's also a row of old fashioned lolly jars where I found sour ears (don't ask) which my little boy likes.  I got both kiddies a lolly bag.

Food options are extensive and I saw a good range of pizzas on the menu but my mission was cupcakes and coffee, a very necessary refuel after a big Melbourne Cup day (thank you Kimberley and the Brisbane Hilton).

The cupcakes here are made by Lulu, according to the very helpful and pleasant counter staff. She lives at West End and makes for a couple of outlets, they told me. They are well priced at $3 each.

Although they all looked very visually appealing, we just choose three to try. Rose, lavender and choc mint.

The rose had a delightful piece of turkish delight on the top and a lightly flavoured rose icing on a plain butter cake.  I would have liked a little more flavour in the icing and something more in the cake.

The lavender cupcake was strangely appealing with its lavender coloured icing topped by a red cherry.  The icing flavour was stronger but the cupcake still a plain butter cake.

The choc mint cupcake had nice crunchy bits in the icing which had a pleasant milk chocolate flavour. The same choc flavour was also in the cake.

Bottom line:  I liked these cupcakes but there was no surprise factor which I've come to expect in a great cupcake.

Find Oliver and Co at 104 Melbourne Street, South Brisbane. +61 7 386 5342