Eat, drink + be Kerry

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Sake Explained

Posted by Eat drink and be Kerry on December 14, 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

Fancy a gourmand Tasmanian escape?

Small though it may be, inch for inch Tasmania is packed full of treats for the gourmet traveller. Their latest promo is take a New Year holiday and include a cooking class - Sounds good to me! Hands on cooking sessions are held around the state celebrating the island's top provenance with many conducted in some of the most breathtaking and spectacular locations Tasmania has to offer. A renowned destination for fine food and top quality produce, Tasmania's cooking schools are an enriching way for visitors to connect with the quality, authenticity and purity of the destination. The following are a selection of cooking schools and classes that are being held in Tasmania from January to April 2011:

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.

Fresh produce market update

Brisbane Market fresh produce report Apples and pears are really starting to come into season currently and grapes are eating very well while banana prices continue to rise with shortages as a result of Cyclone Yasi. Rain in North Queensland has affected the supply of papaws and some exotic fruits, while the price of bananas continues to rise after Cyclone Yasi.

Deer Duck Bistro, Auchenflower

Walk into Deer Duck Bistro and you'll immediately understand why, when I first met the owner Nicholas Cooper, he was obsessed with finding antique fish knives. We were part of a group travelling through the north of New Zealand's south island researching salmon production and Nicholas was mainstreaming antique and bric-a-brac shops in every town. Luckily, he did find his fish knives and now I finally know why they were so important. Some call it 'Nana shit', but I think of the decor at Deer Duck Bistro as eclectic antique with a touch of whimsy. It's a visual feast of walls filled with ornate gold frames and feature pieces on period furniture. Antique collectors will find it hard not to turn over their plates to check the maker's mark and they will definitely admire the bone-handled fish knives! It's certainly interesting and creates plenty of private spaces for drinking, dining and enjoying good conversation. Deer Duck Bistro Chef Anthony

Where to stay in Montville – Altitude on Montville

Want to wake up with one of those gob-smacking views that turns the whole day into sunshine? You’ll find it at Altitude on Montville. You don’t even have to move from the bed to enjoy a heart-stopping sunrise. During the day, the magnificent hinterland and coastal views are another bonus. I always think of this as god’s country (whoever your god or goddess may be) with its rolling green hills, escarpment views and curving roads to take in the panorama. Read more about Altitude on Monville at eatdrinkandbekerry.net

Search for the perfect cupcake - Cupcake Bakery, Sydney

This cupcake came to me via Peta Ellis of City Publicity, a fellow cupcake lover. Peta visited Sydney recently was was very impressed with a Hummingbird cupcake from the Cupcake Bakery. Peta said "It was moist and the icing was made of real cream cheese!" The Cupcake Bakery website describes it as a banana, pineapple and pecan cake with cream cheese, buttercream, coconuts and pineapple topping - wow! They sell for $4.50 each. Find the Cupcake Bakery on the lower ground floor of the QVB building or at 320 George Street, Sydney.

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

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Eat,drink+beKerry by Kerry Heaney is licensed under a Creative Commons Attribution-NonCommercial-No