Top Cuts – Brisbane food news

Want to know what’s happening on the local food scene? 

Stay tuned to Eat,drink+beKerry every Monday and I’ll make sure you are in the loop.

High five

Congrats to Cabiria at The Barracks in Paddo for taking the title of ‘Best Wine Bar’ at the 2012 Bartender Magazine Australian Bar Awards. Pretty big win!

Opening postponed

The opening of the much hyped Alfred & Constance has been postponed due to power issues but I’m going in for a sneak peek this week. 

“Despite our best efforts and we will be unable to open Alfred & Constance as we had hoped, during Valley Fiesta weekend. We’ve been working around the clock to open the doors as we’ve announced but unfortunately, even though we’re pretty much complete on the build side, we’ve been let down by our power utilities provider.”

(Full sympathy from me to A&C as I had the same problem with my house. Not impressed with the power utility service that was promised and not provided.)

A&C have flown internationally recognised bartender and entrepreneur, Richard Boccato from New York to further consult on the Tiki Bar and train the A&C bar staff. Boccato is the owner of a number of establishments namely Pain Killer New York (PKNY) Tiki Bar, Weather Up Tribeca and his own iceworks, Hundredweight Ice.

New Fresh Food and Produce Markets

More than 30 stallholders from around the Gold Coast and southeast Queensland are selling a variety of speciality foods at Carrara Markets’ new Fresh Food and Produce Market.

Find everything from locally farmed organic produce to homemade treats at competitive market prices. All Fresh Food and Produce Market stallholders will permanently operate rent-free to help keep their produce prices low for customers.

The new produce markets will also operate a refrigerated parcel pick-up service, like many major supermarkets, enabling shoppers to keep their purchases in a secure, cold storage system while they can shop at more than 500 stalls in the main market.  Find Carrara Markets at the corner of Gooding Drive & Manchester Road, Carrara.

Learn dude food


Succulent ribs, delicious sliders, crispy fried chicken… experience the best, all-American, finger-lickin’ good food creations at the Spring Cooking School. Spring is recreating dude food in a gourmet way for its next class on Thursday, 1st November from 6.30pm – 8.30pm. The 2-hour class is $120 per person and includes dinner. Bookings:

A little dolce vita this Christmas


Learn traditional Italian recipes and mouth-watering treats at an Italian Christmas Baking Class presented by Absolutely Abruzzo Tours. Hosted by accomplished Abruzzese cook Luciana Masci, guests will experience the traditional culture of Italy’s central region of Abruzzo by working closely with Luciana to prepare authentic recipes passed down through generations of her family.

The Italian Christmas Baking Class will be held at Bread House at 49-51 Gregory Terrace, Brisbane on Saturday 24 November, and at Moreton Bay College at 450 Wondall Road, Manly West on Sunday 2 December from 10am to 3pm.Bookings -

Chocolate master class

Seaduction Restaurant + Bar in Surfers Paradise  is holding an exclusive chocolate makers master-class with an Olympic Chocolate Gold Medallist and Seaduction’s  Executive Chef supremo, Steve Szabo. Olympic chocolatier, Kirsten Tibballs will lead a 2-hour chocolate making master-class where she will take participants through some of her stunning creations from her debut cookbook 'Chocolate to Savour'. Afterwards guests will be treated to a two-course gourmet lunch at Seaduction Restaurant, capped off with a chocolate dessert, of course. When: 8 and 9 November 2012 Cost: $75 per person Website:

What’s new

The Whistle-Stop Café, 10 Lambert Road, Indooroopilly

James Macdonald-Buchanan, one of London’s former leading caterers, has officially opened his latest venture, the Whistle-Stop Café at Indooroopilly. An unashamed locavore, James is committed to supporting his local community and to sourcing all his produce locally, from the Brisbane roasted coffee to the locally cured bacon and the locally sourced biodynamic eggs. The menu is clean and simple, and packed full of wholesome foods, screaming out freshness and flavour, offering a good selection of salads, slow cooking and curries, complimented with loads of baking.

Also new - The Golden Pig Cooking School
The 2012 Foodies Guide to Brisbane

What’s gone

Confit Bistro, Cnr Doggett and Wandoo Streets, Fortitude Valley

Got some news you think would be good for Top Cuts?  Send me an email  with all the goss and Top Cuts in the subject line.  Thanks

Disclaimer:  Simply spreading food news here.
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