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Showing posts from July, 2012

Beans on the Green, Bardon

Sometimes life just is a little unfair, especially when a kick arse coffee shop opens just 20 metres from your front door just before you move.

I'm already developing a habit of walking the dog down for an energising cappuccino at Beans on the Green, a new coffee shop that has opened at the front of Bardon Bowls Club on Bowman Parade.

It's got all the winning ingredients - friendly, welcoming staff, great coffee, home made goodies, pleasant seating areas, plenty of parking and easy access.


The people behind Beans on the Green are locals. Pictured above are Hannah, Toddy and Candy who were working hard at the launch event to make everyone welcome.

It's not hard to feel at home at this relaxed spot.  There's plenty of room for everyone to get comfortable and multiple copies of daily papers will see everyone happy.  Just a hint here to other coffee shops - daily papers (more than one please) are an incredibly cheap investment in customer satisfaction for very little effo…

Brisbane's hottest restaurants

The Australian's list of Australia's hottest 50 restaurants is out and Brisbane has managed to score five entries.

Included were -


Ortiga, Fortitude Valley
Ortiga has won awards on many levels and continues to prove it's dominance in the Brisbane food landscape. A perfect accompaniment to a trip to GOMA to see Portrait of Spain: Masterpieces from the Prado


Urbane Brisbane CBD
New Chef Alejandro Cancino continues the tradition of innovation at Urbane with a menu that delights on so many levels. 

Seaduction, Surfers Paradise
Lifting the food offering at Surfers to a new level, Seaduction delivers on both food and position.


Esquire, Brisbane CBD
Brisbane's only three hat restaurant is no surprise on this list.


Tank, Brisbane CBD
I lunched at Tank recently and enjoyed both the food and the presentation of dishes with sauces and smokes to amuse and beguile.

Outside the Top 50 but on The Australian's must do list for Queensland were-

Stokehouse, South Bank, Brisbane
Alchemy, …

I went to Food Bowl and this is what I saw

It's the last event of Brisbane's first Delectable food festival today, Food Bowl, and the city Botanic Gardens is alive with food lovers.

An initial problem with 'Delectable dollars' (rumour is that they ran out) has been solved and there are plenty of happy people tucking into great food.  There's heaps of seating available with large groups gathered around tables or sitting under the trees.

And the gardens are looking just perfect.

Here's what, and who I saw.














Baked eggs in Napoli sauce Spring style - recipe

I do love eggs for breakfast.

I've invested in an egg cooker which turns out boiled eggs just the way I like them with reasonable consistency.

But after making these Baked Eggs in Napoli, courtesy of a recipe from  Spring Food & Wine, I'm a convert.

This is such an easy way to prepare enough eggs for a crowd at the same time and they are truly delicious.

The secret is, of course, in the sauce and the use of rich red Noosa Red tomatoes. Vine-ripened tomatoes might do at a pinch but I really recommend getting the best flavoured tomatoes you can find.

Here's how to do it.





Can't be bothered cooking breakfast or feel like breakfast out? Spring does breakfast five mornings a week - Monday to Friday.

Bottom line: So easy, any one can make this.
Best tip: Buy these cute, flat ramekins first and tell me where you got them.  I want five more.

Spring

Kerry Heaney

Bean to Bar Chocolate Adventure

I don't think it's a dietitian's delight, but chocolate for dinner certainly is filling, especially if you think of it as 10+ courses.

"Don't eat much before you come" were the instructions from Carla Burns who owns Vanilla Pod, a delightful cafe deli at Ascot on Brisbane's northside. Carla organised Steve Sheldon, who has Monty's Chocolates at Paddington, to share his 15 year chocolate journey to a packed room of chocolate lovers. 

Steve's chocolate is a perfect fit for the first of my top food criteria - it's definitely worth the calories. There's a double whammy punch of flavour in every mouthful.  He imports his chocolate from around the world but one of his faves, and mine, is Pralus from France.  Joining him in this workshop was Hugo Pralus, son of the chocolatier.

There's a lot that can go wrong in the complicated business of making chocolate but at Steve's shop you'll find those chocolate manufacturers who have gone …

Chefs' Table at Spring, Brisbane CBD

Deepening Brisbane's culinary offerings, Spring Food and Wine has come up with new twist on the Chefs' Table concept by linking with local producers to create a bespoke three course menu available four nights a week.

Diners will sit around the long Cooking School table with Queensland's Chef of the Year Kym Machin working with fresh produce from the Lockyer Valley, Noosa, Maleny and the restaurant's own Red Hill garden, to create a new dining experience.


I was invited with other foodies to experience the Chefs' Table for lunch. Spring owner Sarah Hancock said the menu would change daily and give guests the opportunity to chat as their meals are created before their eyes.

And it certainly worked like that.  Kym Machin talked about the delicious leek tarts, not diet food according to him, and where he obtained his leeks.  I promised I wouldn't mention the location. :)

He also explained the process behind the creation of the delicious whipped butter (made on prem…