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Eat Qld Prawns on Qld Day

Posted by Eat drink and be Kerry on June 01, 2010

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Smart, sexy and oh so French - Privé 249 at the Sofitel

It’s sleek, smart, seductive and surprisingly sexy! The Sofitel's new restaurant Privé 249 seats up to 52 guests in a room where ceiling windows frame magnificent city views, overlooking Brisbane Central Clock Tower and Anzac Square. The menu is French inspired Australian cuisine and the décor luxe with dramatic Italian chandeliers and giant candles. Black glass tabletops are set with white china and Italian titanium cutlery – a striking mix of gold and silver that costs $30 a piece, so don’t try to leave with any! The Sofitel’s French origins show strongly with Chef, Mathieu Astier and Restaurant Managers Francois Laran and Jerome Legal, all from France. “Privé 249 is inspired by one of our young, talented and very passionate Chefs, Mathieu Astier,” says General Manager Goran Aleksandrovski. Astier, (pictured) who has been cooking since he was 16, has worked with and been taught by some of the world's greatest kitchen maestros. Spending much of his life in Monte Carl

Johnnie's favourite rum balls - recipe

That second of anticipation, as my hand guides the first rum ball of the season into my mouth, is always a special moment. I’ve been making rum balls to my grandmother’s recipe for many years. They are named after my father who always liked a drop of rum and anything sweet, so what better than something that combined them both! While some prefer their rum balls made on cake, to me the coarser texture of crushed Weetbix contrasting with the smooth, rum-soaked raisins and the crunch of the coconut is what a rum ball is all about. It has to be Bundaberg Rum, of course! Except this year I do admit that I’m tempted to try a spiced rum like Sailor Jerry. There will have to be two batches I think. Goodie! The chopped raisins can be soaked in the rum to soften them and improve the flavour. Three tablespoons of rum is adequate although my son Alexander, who is the official family rum ball taster, often has to try the mixture several times to ensure I have the rum balance corre

Can you find a wine match for cupcakes?

A good cup of tea or a kick ass coffee are my usual beverages of choice when I'm indulging in a cupcake. But if I wanted to match my cupcake with a wine choice, but what would it be? Master of Wine, Peter Scudamore Smith came to my rescue with these guidelines. Peter says start with the anatomy of a cup cake-sponge (butter, slippery stuff/fat) which is complemented by sweetness/sugar in the icing or cup cake body, plus flavouring. Dry wine is incompatible to the combination of sweet cake, and with the drying out effect of wine, the flavours are all out of sync. Instead Peter recommends a sweet cake plus sweet wine match because of the high acidity behind the sweet wine will sooth the match and create palate harmony. As well, the acidity in both the cake ingredients and the sticky highlight the cake taste. Which sticky? Well staying close to home, Barambah Wines in the South Burnett has a sticky is made by a using traditional techniques. Barambah Wines have

Anzac biscuits with a touch of rosemary

I didn't really discover Anzac Day until about 15 years ago when I went to a dawn service. It was an effort getting small children up so early in the morning and then heading into the city for the Anzac Square service. The still, cool morning air, the singer's voices, the bugle, the strange flickering light from the everlasting flame, a feeling of sadness and gratitude and the bouquets of flowers with messages for lost ones, are what I remember. Afterwards we all enjoyed a slap up brekkie with bacon, eggs and more followed by a sleepy afternoon as we tried to catch up lost sleep. My son rang yesterday to ask me if I was going this year. I'm passing tomorrow as it's been a hectic time lately but I will be joining him for a very early breakfast. Thank you for the invitation Xander! My grandmothers both lost brothers in the war - one on a hospital ship on the eastern coastline and the other shot down while flying. Although I never knew Roy and Sid, the gr

The Lemony Cupcake

I am truly a sucker for a pretty cupcake but it has to be simple. Not for me the highly decorated, over-the-top decorations that look too special to eat. I prefer mine simple and stylish but oh-so-pretty. When Coby Liddell delivered me some of her Lemony Cupcakes ordered for a girlfriend’s birthday lunch I was hooked. The sweet pink petals, glistening silver ball centres and pure white icing topped a caramel mudcake base – a stunning combo of my faves.

The lab bar + restaurant, Treasury Casino + Hotel

Yesterday I was invited to sample the new autumn menu at The Lab Bar + Restaurant located in the Treasury Casino Hotel. I'm surprised to say that I haven't eaten here before - my Treasury Hotel experiences have been limited to functions and the bar. Walking through the grand corridors I was reminded how gracious this building is and what a wonderful reminder of Brisbane's history it holds. Joining us at the table was Lee Kuhnell, Treasury Casino & Hotel Executive Chef while Lab Bar + Restaurant Sous Chef Craig Bettjeman came out as each of the six courses was served to share a little of the history. We started with freshly shucked Sydney Rock oysters with a sauce made from North Queensland finger limes, salmon roe and cucumber. The sauce was a tangy and fresh contrast of lime and salmon roe.

Food dreams - Margaret River Gourmet Escape

If you are looking for a little encouragement to hop on a plane and explore the glorious Margaret River area, here it is- Margaret River Gourmet Escape from 22-25 November 2012. The festival line up of Heston Blumenthal and René Redzepi also includes acclaimed Australian chefs Neil Perry, Tetsuya Wakuda and Peter Gilmore collaborating on a menu to honour Heston. The Gourmet Village will feature global talent, local food and wine experts including 2 Michelin star chef Sat Bains. Matt Moran and Matt Stone will have sand between their toes for beachside dining, international star AA Gill and George Calombaris share their culinary expertise at a Leeuwin Estate dinner; while Master of Wine Lisa Perotti-Brown and Nick Stock discuss wine in the Gourmet Traveller WINE Theatre. The heart of the festival is a Gourmet Village open over the weekend and set in Leeuwin Estate. The featured chefs, plus 20 other Australian food and wine stars, will appear across the weekend in locally the

A Greek treat too good for fast food

Combine thick and fluffy pita with juicy char-grilled lamb and fresh fillings and you’ll feel like you are eating Greek food in a taverna, not a shopping centre food court. “Too good for fast food” was the verdict from Ed+bK’s tasting panel when we put the new Zeus Street Greek in the lower level of Brisbane’s Queens Plaza to the test. Continue reading this post at eatdrinkandbekerry.net Eat drink and be Kerry has moved to a new location. Please pop over and visit. x

Asana by Pete Evans, Brisbane CBD

Food that tastes good but is also good for you is what you’ll find at Asana by Pete Evans. This is the first venture from well-known chef and paleo ambassador Pete Evans into Brisbane in his role as consultant chef and chief menu designer for a Capri by Fraser in Albert Street, Brisbane. The restaurant is every bit as bright and shiny as Pete Evan’s smile and has a mix of comfortable bench seating and not-so-comfortable bright yellow metal chairs. Whoever designed these chairs should be made to sit in them for an extended period, and then some. The theme is fresh, nutritious and delicious all-day dining, showcasing the best Queensland produce and reflecting Pete’s great love of food. As befits a restaurant where the food is actually good for you, there’s a subtle inclusion of fermented vegetables in various forms throughout the menu. There’s also healing broths - chicken with ginger, lemon, native greens and soft egg or turmeric, cumin and lemon. I settled on a starte

Search for the perfect cupcake - Silavadee

The search for the perfect cupcake continues to occupy too many of my waking moments. On my recent trip to Thailand I had the good fortune to visit Koh Samui and stay at Silavadee Resort. Resort Manager Luke Salway caught my cupcake enthusiasm and suggested I try the cupcakes baked in house. A veteran of the muffin plate at hotel buffets, I'm always sceptical of hotel cooking. But these were different - deliciously light, moist and flavoursome, topped with a lovely creamy icing. Luke has kindly shared the recipe (below). It includes a little condensed milk which adds a touch of difference and also means the recipe is flexible for campers (if you can get the oven temperature right!) Silavadee is a wonderful hideaway on Koh Samui about 20km from the airport. It's located on a hill overlooking a lovely beach with stunning sea views. The rooms are kitted out in teak and hand-made local fabric. I had a tour of the ocean front pool villas, which have their own private pools

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