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Tasty bits - bmag, April 27

Posted by Eat drink and be Kerry on April 27, 2010

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Drift, Milton wins Best New Restaurant

One of the more surprising awards at this week's 2010 Savour Australia Restaurant & Catering Awards for Excellence in Queensland was Best New Restaurant (over 100 seats) to Drift Café Jetty & Events in Milton, Brisbane. The award finalists included Matt Moran's ARIA , The Apple Tree Restaurant Cafe Bar, Kenmore and Vapiano, Brisbane. Many Brisbanites have been asking 'What the?" over the award but it seems the judges and a dedicated band of local Drift devotees know better - the rest of us are only now getting into the secret.

The Euro, Brisbane CBD

It should come as no surprise that dining at The Euro is an exceptionally rewarding culinary experience. With Queensland’s Brisbane Times Chef of the Year, Alejandro Cancino (pictured above), at the helm the food is both comforting and innovative. Alejandro has taken Brisbane’s palates by storm with his twists and unexpected flavour combinations. The Euro’s new autumn menu is peppered with favourites such as grilled prawns, pan fried salmon and braised pork shoulder but the dish that arrives is nothing like you’ve tried before. Who would have thought that eucalyptus ice cream could taste so good, but under Alejandro’s deft hand it was a delight. We started with an interesting amuse bouche of scallop featuring a new product Alejandro has sourced from the Sunshine Coast. A form of seaweed, the small seeds of the sea added a salty punch and crunch to the mouthful. Even K2, a non-seafood lover, enjoyed the contrasting flavours and mouth feel. Rich blue cheese fr...

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 .

Say no to a carrot-astrophe! Help farmers and pick your own

It’s time to show you care about farmers and do your bit to eat up the carrot backlog. Pick your own carrots and help avoid a avoid a carrot-astrophe! Australia’s carrot glut means that farmers are facing the unwelcome task of plowing their crop back into the ground because it is not economically viable to harvest it. The choice is harvest their carrots and lose money, or plough perfectly good food into the ground. Read more on eatdrinkandbekerry.net

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...

The best place to wash in Macau

There’s no doubt it can get steamy in Macau, so a room that offers five different ways to wash, one of them a four-metre relaxation pool actually inside the room, has advantages. The pool in my room at Banyan Tree Macau is filling as I enter the room and stays filled for the duration of my visit, which is good because it takes most of the afternoon to fill. There's the gentle sound of a waterfall into the pool to lull me to sleep in my king-sized bed if I desire. Eat drink and be Kerry has moved to a new site. Continue reading this story and join the conversation at eatdrinkandbekerry.net

Gerard's Bistro, Fortitude Valley

Gerardʼs Bistro is the latest food instalment in the James Street Precinct. And itʼs the latest incarnation from the people who brought you Laruche and the Lychee Lounge, Elie, Johnny and Mel Moubarak. I was there four days after it opened but it was running like a well-oiled engine. I wasn’t the only local foodie curious to see this new offering and I spied both Peter Marchant and Lizzie Loel in the room tucking into their lunch. You’ll have to hunt out Gerard’s as it’s nestled away in the new building on the corner of James and McLachlan Streets. Sort of behind Bucci, but keep looking. “Gerardʼs is a logical progression for us” Elie says. “We love eating out—the food, the whole dining experience. Thereʼs such a diversity of great restaurants today. We were keen to build on that and see what we could bring to the mix. James Street provided the ideal location.” For head chef Ben Williamson (The Euro/Urbane, Cha Cha Char, Enoteca), Gerardʼs is a next gener...

North Stradbroke Island - 10 top things to do

One of the largest sand islands in the world, the relaxed bliss of North Stradbroke Island is only an hour's drive from Brisbane. The trip from the mainland to the island takes 45 minutes by barge, which also takes your car or 25 minutes by fast water taxi but it's more of a journey into a different realm where it's hard to work up the energy to get stressed about anything. When there's plenty of beach to roam, friendly folk to chat with, incredible vistas around every corner and comfortable accommodation and food, life seems pretty sweet. Apart from swimming at any of the beaches, here are my top 10 things to do on Straddie. Eat, drink and be Kerry is moving! Read the full post at eatdrinkandbekerry.net

Take a wild boat ride and explore the edge of the world

It's the only way you'll see some of Australia's highest sea cliffs, rocks that 'breathe', sea caves that have no end, and feel the full might of the Southern Ocean. It's the reason why this Bruny Island Cruises has won two best tourist attraction awards. It's the same size as Singapore but that's where the similarities end . Bruny Island, on the south eastern tip of Tasmania, has only about 600 permanent residents. It's actually two very different islands joined by a narrow isthmus, "The Neck". North Bruny has a drier climate and has some sheep farming whilst South Bruny is more mountainous with large areas of rain forest and sandy heathlands. Both islands have spectacular scenery with wonderful, deserted beaches and abundant wildlife. I was covered from head to toe in a very unfashionable but extremely practical red rain coat for this morning ride. We were worried about the grey skies but the word was that the sea was ca...

A meat boutique - Schulte's Meat Tavern, Plainland

You can smell the delicious aroma of bacon being smoked from the Warrego Highway almost before you even see Schulte's Meat Tavern. It's been like that for 60 years as this family owned and operated business brings a south east Queensland paddock-to-plate experience to adoring locals and regular commuters. Following traditions established by their grandparents, today's Schulte's team produces a range of European style salads including cranky, knackwurst, frankfurts, smoked chorizo plus ham and bacon. Their traditional smokehouse bacon process takes up to two weeks to complete. Chatting to Peter Schulte, I learnt that the biggest sellers are their award winning bacon and metwurst, although Peter's personal favourite is the pork sausages which he says taste just like old fashioned sausages. What's the secret behind Schulte's meat? According to Peter it lies in their supply chain. They only purchase from the same regular supplier...

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