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Posted by Eat drink and be Kerry on July 26, 2010

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Salute Anzac Day with the Digger's favourite biscuit

So simple but so delicious, Anzac biscuits are a great way to remember Anzac Day and remind everyone of simpler times when a comfort package from home to diggers overseas was a much welcomed event. I've never had Anzac biscuits that have hung around very long in my house but I've been told they age well which is the reason they were included in boxes of goodies sent to servicemen and women overseas during conflict. I'm guessing they didn't go by airmail so it was a long journey, but sometimes it's just the thought that counts. Ginger Anzac Biscuits This recipe makes about 36 biscuits and takes around 15 to 18 minutes to cook. It comes courtesy of Buderim Ginger who grow it fresh and local around Yandina on the Sunshine Coast. The ginger gives a twist to the normal Anzac recipe. If you don't like ginger, try this recipe with a touch of rosemary for remembrance. Lest We Forget. Ingredients 3/4 cup unbleached or wholemeal plain f

Crocolicious - touring and dining at Koorana Crocodile Farm, near Yeppoon.

The water's edge is one of the most dangerous places to relax when you are in crocodile country. That's the message that came through loud and clear as I toured Koorana Crocodile Farm in Coowonga, between the city of Rockhampton and the coastal centre of Yeppoon. Established as a the first commercial crocodile farm in Queensland in 1981 by John and Lillian Lever, the farm has grown into a family business with son Adam conducting the daily tours and a restaurant offering crocodile steaks, pies and more for lunch. It's no surprise the dry dirt track that meandered through some pretty desolate country to the farm gate was callled Savages Road. What was surprising was the affection between tour guide Adam and the crocodiles. Adam talked about the crocs as if they were old friends. They all had nick names and there was one he had trained to feed from his hand. To my eye it looked as though he was going to be eaten alive but Adam was very relaxed. This is

Where to find magic hands at Brisbane’s airport

In the busy world of an airport, it’s amazing to find a quiet corner where the hustle and bustle disappears. Even better if that comes with a pair of magic hands with probing fingers that take away your stress and strains. Read more at eatdrinkandbekerry.net Eat, drink and be Kerry has moved to a new site. Please drop in and say hello and while you are there, subscribe so you never miss a post.

No tricks at this gypsy's table

There's an air of mystery, a few hidden secrets and a cosy fireplace corner where you might sip a glass of port or two at Gypsy's Table Restaurant in Montville's Main Street. This is the restaurant owner Leesa always wanted to open even from when she was a small child. She didn't know it at the time, but eventually discovered she does have some gypsy heritage as well. Leesa's restaurant menu makes use of prime local produce and her hens are busy out the back producing vibrant yellow yolked eggs for many of the dishes. Just inside the door is a barrow full of freshly picked pumpkins, chokos and more. Don't let the commercial egg cartons fool you. These recycled cartons are full of eggs from Leesa's girls as well. The gypsy plate is good way to sample several of the restaurant's dishes including the signature gypsy bread. With its distinctive swirl of white and rye bread, it's a good foil for the home-made pates and

The Eight, Macau

As the delicate goldfish slips down my throat I can only think, “Wow, that sure tasted good!” That’s because although it looks like a goldfish you’d see swimming in the tank, it’s actually a cleverly crafted dim sum. I’m lunching at the first and only Chinese restaurant in Macau that has been awarded three Michelin stars for two consecutive years and it’s easy to see why. Eight is an intimate Chinese restaurant offering contemporary Cantonese cuisine and a true dining experience. From the moment I step outside the lift in the Grand Lisboa Hotel, it is clear a special lunch awaits. The lobby is all about drama with embroidered goldfish on expensive Chinese silk. I walk through a darkened hall where goldfish apparitions glide under my feet into a classic dining room created by Hong Kong designer Alan Chan. It is all based on the traditional Chinese elements of goldfish and the number eight, representing energy and wealth. There are over 50 kinds

Win a romantic dinner for two at Pony Dining with a Brisbane River view

Pony Dining at Eagle Street Pier is back in the race with a new menu and relaxed fine dining offering gorgeous Brisbane riverfront views. It’s a new take on Queensland-style dining with Head Chef Michael Crosbie (Inchcolm Hotel, Qualia) bringing his food story to the table and focusing on one of the rivers most picturesque reaches viewed from Eagle Street Pier. The combinations are simple yet clever and the wood-fire grill is still burning strong offering an intriguing smoky aroma to several dishes. The protein list has expanded and the plating is detailed. It’s a relaxed, classically Queensland package which diners will no doubt find attractive. Want to win a $250 dinner at Pony? Entry details at eatdrinkandbekerry.net .

Where to do date night

While date night doesn’t have to be a multi-course meal with wine and roses, it does have to mean something special. That’s why the perfect dinner never goes astray when you want to connect with your other half or celebrate a life event. Finish reading this post at Eat drink and be Kerry. net It's a new, improved site and you'll love it. Pop on over, leave a comment and make my day by subscribing to the next post. You'll be glad you did!

Moda, Brisbane City

Twinkling lights in it's fairytale courtyard reminded me of the most enjoyable recent launch of Javier Codina’s Moda . Javiar has put his own stamp on what was formerly known as Gianni’s in the Botanic Gardens end of Edward Street, right opposite the newly opened Moo Moo Bar at the Port Office, to create a more relaxed dining space that takes full advantage of the position. There was an astounding variety of superb canapés including tender quail legs in pastry and perfectly simple prawn, jamon and caviar skewers. But it was the large leg of jamon carved before our eyes and wheels of luscious cheese and Moda’s own house made ciabatta that caught my partner, Special K’s eye – and he was right, so simple and delicious. The garden courtyard has been refreshed to create a lovely casual atmosphere where you can enjoy simple dishes where the produce speaks for itself. The Mezzanine area retains its relaxed corporate atmosphere alongside the wine cellar. A native of Barcelo

Domaine Chandon, Yarra Valley

I've just been to a Sunday school where there's wine and bread but nary a bible in sight. Instead the good word comes from a small white booklet labeled Chandon and the wine flows like water. Last time I went to Sunday school I was seven years old and had my five year old brother in tow. It was just before Palm Sunday so we emerged with small crosses made out of palm fronds and thin, faded bookmark pictures of Jesus wearing flowing robes. This is Sunday school like I've never experienced before. Instead of dusty old church pews in a drafty hall we are ensconced in the warmth of a building designed to reflect Australian and French heritage, make superb wine and turn wine drinkers into educated wine lovers. Every Sunday believers in wine gather in the historic homestead on Domaine Chandon's Yarra Valley property at Coldstream, Victoria. We start with an impressive array of wine glasses strategically placed in front of us along with a sp

QAG Cafe, Queensland Art Gallery, South Bank

They had me at the mention of a charcoal bun, but when I realised it was inspired by one of the Queensland Art Gallery's works on display, the deal was sealed. So that's how I came to eat a black bun filled with a black angus meat patty, a layer of jamon plus obligatory burger basics such as lettuce and tomato, all brought together with black mayo and Monterey Jack cheese at QAG Cafe. It's called the Wolken Burger and it has been inspired by Michael Sailstorfer Wolken's work Clouds , on show until May 24. The QAG Cafe is located at the end of the Watercourt and has both indoor and outdoor seating. Outside you can sit next to the water under shady trees, a very pleasant dining location. The menu is full of intriguing options such as Scenic Rim carrot and West End honey soup with pickles and nasturtium or Brisbane buffalo halloumi with field mushroom orecchiette pasta and Queensland olive oil. Great to see local prod

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