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Showing posts from September, 2010

Last chance!

Last chance today to sign up for my newsletter before the end of September and go into a draw to win a night's accomodation at Outrigger Little Hastings Street.  Is that you I can see lying by the pool?

And there will be cupcakes!

I have it on good authority (you know who you are Michele!) that there will be cupcakes at the Mad Hatter day at Bella Rosa's just north of Stanthorpe on Saturday 2 October.  

Dreamfarm warehouse -Think Campos in Fortitude Valley meets Old Macdonald’s Farm.

Shopping for some new mixing bowls last week I came across yet another nifty invention from Dreamfarm, makers of my fave kitchen gadget - the Smood potato masher.
Well there's more good news on the Dreamfarm front - they are opening the  barn doors of a brand new warehouse this Saturday with a fun and funky coffee morning and gadget sale and they are throwing a fun little morning tea event as well.

Elephant Rock Cafe, Currumbin, Gold Coast

Brisbane's weather has been decidedly dodgy lately and with afternoon storms predicted there was a lot of procrastination about Sunday's bike ride.

But the optimists won so we donned the gear and headed down to Currumbin on a circuit that winds back through the Gold Coast Hinterland and Tweed Valley.

Heading straight down the highway, our first stop was Elephant Rock Cafe located, not so strangely, at Elephant Rock on the beach at Currumbin.

The perfect steak

K2 is a bit of a meat man. He's spent some time perfecting his barbie skills and is not easily persuaded that other ways to cook a steak stack up.

So it took some fast talking and some slow talking and then a simple 'we are following the instructions' before we had agreement on how to cook the large slab of premium beef that we were given to try after a dinner at Kingsleys Steak and Crabhouse in the Riparian Plaza, 71 Eagle Street, Brisbane.

The steak once was part of a 'bos taurus' cow, bred and finished in the rich, clean, temperate climate of Southern Australia. According to the Kingsleys website - Riverine Premium Beef is Cargill Beef Australia's premier grain-fed beef product. It is recognised for its superior marbling (marble score 2+) and consistent quality produced through advanced nutrition and management programs. The cattle are fed a mix of steam-flaked wheat and other supplements for the optimal number of days to deliver the succulent tendern…

When only a red velvet cupcake will do!

There's something quite transcending about that first bite into a red velvet cupcake.  The flavour, intense and chocolaty, combined with the almost iridescent red colour is very curious.  Combine that with a moist, dense cake and wow - my taste buds are dancing.

I've been resisting the drive to Poppy Cakes in Emporium for some time but my resolve is sure to fall apart tomorrow when Milk Bar at Ashgrove gets their first order of red velvet cupcakes from Poppy Cakes. Why are they doing this to me?

Not that I've done this myself (she says secretly wishing she had) but you can pre-order a 6-pack of red velvet cupcakes in a Milk cupcake box for Friday morning (24 September).

So who's going to be the star of the office, the fave of the family, adored by playgroup or the envy of their dinner guests coming up with such a simple but divine dessert?

If you'd like to make your own here's a recipe - otherwise - Milk  3366 2007.

When only a cupcake will do

She looks like a bride on her way to the church who had to stop for a red velvet cupcake at Ascot eatery Vanilla Pod - it certainly got the locals talking.

Tasty Bits from bmag September 21

Embassy XO, Sunshine Beach revisited

Last time I visited Embassy XO, the newest upstairs Duke Street destination at Sunshine Beach on the Sunshine Coast I came away disappointed.

Not by the flavour of the food, but the total dining experience.  The restaurant had been open a couple of weeks but they still had a lot of issues to sort. My blog on the occasion sparked much comment and plenty of defence by passionate locals.

Last Saturday I revisited to see what changes the past four months had brought to the restaurant.  I was a little worried that a busy school holiday night might affect their service but the restaurant was quiet and there was even an opportunity to discover the upstairs bar which locals tell me is great for sunset drinks. Last time the restaurant was so over crowded with people it was hard to see much.


With only two diners this time we decided to try one dish we enjoyed before - Rice crusted coral trout with bean shoot salad, red nam jim and coconut rice $34 - and a new one - marinated sticky lamp rump, …

Thomas Corner Eatery, Noosaville

David Rayner, ex River House Restaurant, opened his latest venture, Thomas Corner Eatery, just two weeks ago and it's definitely found a market.
We visited for a late breakfast/early lunch on Saturday and the place was busy. Granted it was the start of school holidays but my efforts at boosting the local retail economy with purchases in shops adjacent to the eatery revealed they were very pleased with increased patronage at the centre.
If you missed the opportunity to experience David's cuisine at River House you'll be pleased to catch up with him at Thomas Corner.  Not only is the food spot on here, but the decor is a delight as well.
“After selling River House Restaurant I took some time to formulate my concept for a new eatery, I want it to be relaxed and to reflect the roots of Noosa," David says. 

I think he and wife Belinda, have done well.  You can sit on the terrace and look at the river and all the happenings out there or you can relax at comfortable banquettes…

Continental Cafe, New Farm

A New Farm institution for the past 12 years, The Continental Cafe is not the place to go to for latest cutting edge cuisine.  Instead they pride themselves on offering the same house specials and simple comfort food that their regulars love.


Their menu is full of honest, unfussy honest food that is well executed known as 'Conti classics', complemented by a range of specials.

2010 Savour Australia Restaurant & Catering Awards for Excellence Queensland Winners

More surprising results last night at the at the 2010 Savour AustraliaRestaurant & Catering Awards for Excellence.

North Queensland can take a bow as they scooped many of the awards edging out Brisbane's best contenders. That should be wonderful news for travellers who can now seek out these culinary gems.

Here's the list -

Boombana Cafe, Mt Nebo

When a beautiful Brisbane Sunday morning arrives - you know, the sky is blue and the birds are singing - we like nothing better than hoping on to the motor bike for a short trip into the country. In just minutes you can be winding through bushland with fabulous views over huge valleys.

One of our favourite places is Mt Nebo/Mt Glorious on Brisbane's west side.  It's just a hop, skip and jump from my abode to Waterworks Road which leads out to the mountains.

Sing's Asian Kitchen, Rosalie, Paddington

I've resisted the temptation to tell you about Sing's for quite a while.

It's my local fave and seriously busy.   I didn't want to share the love and have to wait longer to get a table next time.  Bad Kerry!

However I can't resist any longer, so here it is.

The ultimate prawn, peach and mango salad - a recipe you'll want to repeat.

I really enjoyed the contrast of textures in this salad - it was just sensational!


Grilled Mooloolaba king prawns, Szechuan salt, white peach and green mango salad
Serves 4

16 large green Mooloolaba prawns
4 tablespoons sesame oil
3 white peaches
1 green mango
1/2 small bunch of mint, picked and  washed
2 oranges, segmented
1 spring onion sliced thin
2 limes
1 tablespoon coriander seeds
1 tablespoon szechuan peppercorns
2 tablespoons cumin seeds
4 tablespoons sea salt flakes
2 tablespoons sea salt flakes
2 tablespoons white sticky rice

Method

Combine both seeds and szechuan peppercorns in a frying pan. Stir over a medium heat until fragrant.  Add chilli flakes, remove from heat and crush in a mortar and pestle with the sea salt.

Dry fry the rice in the same way as the spices until well toasted and crush, keep aside.

Peel and devein prawns, coat in the sesame oil and enough szechuan salt to coat well. Cut the peaches into bit sized slices, julienne the green mango, pick and wash mint, …

Junk Bar, Ashgrove

Here's another new addition to the Ashgrove scene.  Is Ashgrove becoming uber trendy?

The Junk Bar is the sort of place that only locals know about because it certainly doesn't shout its presence on the street.  All you'll see is a black sign and a shop window that looks like it belongs to an accountant.

Latest Tasty bits from bmag

Brot, Ashgrove

Bread is really the staff of life for me - just love the stuff!

Give me a good, thick slice of bread spread liberally with fine butter and maybe not even anything else, anytime.

That's one of the reasons I was delighted to see a bread shop with a difference open its doors in suburban Ashgrove.  (For locals it's in the strip near the new Woolworths but on Waterworks Road, not in the centre).

Top five blogs in August

Subscribe to the E,d+bK newsletter during September and go into a draw to win one night's accommodation in a one bedroom suite for two guests at the brand new Outrigger Little Hastings Street Resort & Spa, Noosa. This resort includes a Stephanies Ocean Spa, an exciting new restaurant - View on Hastings, bar, resort pool and lap pool, all just a hop from Noosa's fabulous beach and shopping. *Conditions apply and subject to availability at time of booking. Not available during school holidays and high season. Visit: www.outrigger.com.au or call +61 7 5449 2277 or 1800 726 591 (Australia only).


View the full newsletter here


Gunshop Cafe, West End

Well known to Brisbanites for its fabulous breakfasts, The Gunshop Cafe at West End hosted a dinner for Brisbane's food bloggers last night and we were impressed.

Hard not to be impressed when Chef/owner Jason Coolen spoke so passionately about his many local suppliers, about the fishermen who tweet and text details of their latest catch so he can have the pick, and the fun they have in the kitchen.

It's the sort of place where the menu is constantly changing to reflect the best available produce and there's not a laminated menu in sight!