Top cuts – Food news for Brisbane and beyond

Not happy Graham

CBD restaurateurs are furious about the Brisbane City Council’s increased restrictions and fees for parking in the Brisbane CBD and they’re not taking it lying down.

They are petitioning the Mayor of Brisbane City Council Graham Quirk to repeal the changes to ensure that city restaurants and businesses don’t close down.

Restaurant Two owner and head chef David Pugh says “At the end of the day it’s an unfair extra cost for city customers at a time we should be encouraging people to spend money and stimulate the local economy. Council needs to take responsibility for their decisions and understand that they have significant impacts for local businesses.”

Moda Owner and Head Chef Javier Codina is also concerned about the time restrictions that will apply until 10pm at night.

“The average sitting time at most city venues is well over two hours, these restrictions will prevent our customers from using off street parking at all.” Javier says. Many of my diners make dinner reservations for 7pm so they don’t have to pay for parking. It’s not hard to see that this will result in diners staying home rather than coming out.”

The RACQ annual audit of capital city off-street parking costs, found Brisbane was Australia's most expensive CBD for one-hour parking, and the second most expensive city for parking overall. Read more:

What do you think about CBD parking? Leave a comment below.

River buzz

Matt Moran and Peter Sullivan are set to open Riverbar & Kitchen by the river in Brisbane’s CBD on Friday December 7. The bar with its casual dining and vintage nautical theme will be a great spot for coffee in the morning, lunch or drinks after work and with the sensational river and Story Bridge views.

The bar menu, designed by Matt, has plenty of inexpensive options including snow crab slider, pickled cornichons, butter milk bun ($9), margarita pizza, tomato, mozzarella, and basil pizza ($17) or a bucket of prawns, lemon, and cocktail sauce ($20).

Keep watching for a chance to try a Single Origin Roasters Riverbar coffee +daily pastry via Ed+bK.

Feel better with a little bang bang

Here’s a good idea from Renata Roberts at Sichuan Bang Bang, a hot little Chinese diner in the backstreets of Kenmore, a special Sichuan menu to aid in hangovers, stomachupsets and general seediness. It’s packed full of Vitamin D for big night out replacement, punching in spicy flavour to satiate hunger, chilli to boot ensuring high activation of sweat glands to detox the boozy body and Chinese herbs and teas to rehydrate, calm and repair. There’s Tiger Balm and Salonpas patches for aches and pains and serene music to sedate the mind. For those who can’t farewell the magic from the night before, a frosty Tsing Tao awaits.

Renata also supplies a cheat sheet Sichuan Doctor’s Acupressure Points for Relieving Hangovers which you should probably wait to administer in the privacy of your own home.

Here’s a quote, courtesy of Renata, to think about when you have a hangover “Did you know that having a hangover is… is not having enough water in your body to run your Krebs cycles? Which is exactly what happens to you when you’re dying of thirst. So, dying of thirst would probably feel pretty much like the hangover… that finally bloody kills you.” ~ Charles Herman in A Beautiful Mind

New wine bar

Check out the new wine bar Incider Trading at 153 Wickham Terrace in the Valley. Food spotter Lauren Schulz says it’s “more of a wine bar than a restaurant but there are food options available. The selection of wine on offer is unique and it is clear the owners have not only a love for wine but also the knowledge to give a bar like this the credibility it needs.”

Stokehouse welcomes…

Two talented new Sous Chefs have joined the Stokehouse team. The 2012 San Pellegrino & Acqua Panna Young Chef of the Year, Richard Ousby, joins the team, lending his award-winning culinary flare to the restaurant. Braden White has been promoted in-house after working for Stokehouse as Junior Sous Chef since the restaurant opened last year, and prior to that he spent several years as Sous Chef at Hamilton Island’s Yacht Club and fine dining spot, Romano’s.

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Kerry Heaney