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Top cuts - Brisbane food news


Here's a slice of Brisbane's food news


 

Nibble Gordon's balls



Pop into the new CBD Monty's Chocolates and enjoy one of the liquid salted caramel made by Artisan du Chocolat, Chelsea, London originally created for Gordon Ramsay's restaurant at Claridge's Hotel in, Mayfair, free with the purchase of any coffee, tea or hot chocolate.  This offer to Eat,drink+beKerry readers is available until February 14.  You might also like to pick up some Valentines chocolates when you are there.
 
As well as Steve's great range of Australian made chocolate including Crave, Daintree Estates and Nick's Chocolate, the CBD store has Pat and Sticks ice creams and Cakestar Cupcakes, as an alternative to chocolate. There's also high quality Belgium recipe waffles packed with vanilla and served with berries and vanilla ice cream and an extensive range of high end, organic chocolates. The coffee is award winning Supreme Roasters coffee which won nine medals in the latest Golden Bean awards.


Find Monty's Chocolates at 288 Edward Street, Brisbane.




Cheap eats at the Queen

 


 

Queens Plaza's food court has taken on new dimensions with the opening of two wildly different outlets.  

Snag Stand is a gourmet sausage chain which elevates the humble snag way beyond the barbeque.  Along with wagyu beef and traditional beef snags there's also wood smoked frankfurters, german bratwurst and spicy cheese kransky. Even vegetarians are catered for with a potato, smoked apple and sage sausage accompanied by grilled sauteed onions, rosemary mushrooms and truffle aioli, all on a toasted brioche roll.

The other new comer is New Shanghai where you can get your fix of dim sim, noodles and rice and a wide range of Chinese meals.  The decor looks authentic Asian and was filled with diners during my brief visit.




French treat

What's the start of the year without a French shared platter experience at Baguette? Started over five years ago when the fabulous Bruno Loubet was Head Chef, Baguette's 2013 version by new Head Chef Scott Berryman has three authentic regional menus.

Visit Provence, Aquitane and the Midi Pyreness without leaving Brisbane with delights such as Grilled local calamari, bell peppers and saffron aioli, Duck confit with sardalaise potatoes, red wine sauce, french beans savoy cabbage, or Croustade aux pommes -- filo pastry with apple, prunes and Armagnac, cinnamon crème fraiche. Three courses for $45 per person.

Baguette




Now we are 10!


To celebrate it’s 10th anniversary, the Noosa International Food and Wine Festival 2013 has pulled out all stops with a food, wine and lifestyle program to delight amateur cooks, serious foodies, lifestyle enthusiasts and families alike. From May 16 to May 19 many of the world’s best chefs, Australia’s celebrity chefs, wine makers and Australia’s hottest entertainers will descend upon Noosa bringing their star power to Australia’s premier food and wine event held on the Sunshine Coast.

Visit the website for the full program and online ticket bookings www.noosafoodandwine.com.au or call (07) 5455 4455 for further information.




Does he need a hint?


e’cco Bistro’s 2013 Cooking Masterclass series, which gives ordinary punters the chance to cook like a head chef, starts on January 30 and the boys are up first.

Head chef, Norman Harvey has put together a three-course meal designed to indulge the senses and help men woo their special lady friend this Valentines Day.

“This class has been specially designed for the men out there who want to delight their significant other with a dinner lovingly cooked by them,” Norman said.

“Alternatively, ladies who are looking to give their guys a not-so-subtle hint that it’s time to take their game to the next level can always send their men folk along for a pre-Valentines crash course.”

The class starts with an entrée of half shell scallops, carrot puree and jamon crumbs, followed by parmesan and nutmeg gnocchi, king brown mushrooms and truffle crème for the main, and finishes with a valrhona chocolate fondant, vanilla mascarpone and berries.

Classes cost $125 and include a three-course meal with matching wines, and take-home recipes. Book with e’cco Bistro’s restaurant manager, Nhu Nguyen 

What a way to spend a Sunday!

 


Bistro One Eleven, and New Zealand winery Craggy Range will host a charity luncheon in
support of the AEIOU Foundation for children with autism on Sunday, February 17.  The lunch starts with sumptuous canapés and Champagne Barons De Rothschild, before  a three-course lunch accompanied by matched Craggy Range wines. A selection of benchmark wines of the world will also be available for guests to enjoy at a ‘cellar table’ throughout the event, courtesy of Craggy Range.

An auction on the day will raise funds for AEIOU Foundation,  with prizes that include a weekend away for four couples, staying in Hayman Island’s Beach Villas designed by internationally acclaimed architect Kerry Hill with private jet travel and catering by Philip Johnson valued at over $40,000.

Tickets to the event are $250 and  100 per cent the  ticket sales and the auction proceeds will go to AEIOU. The venue, food and wine, and prizes have all been generously donated. Book with Jemma Riding at AEIOU on (07) 3320 7914.

Half the heat

 


David Moore of Drift Restaurant at Brookwater has gone a little troppo with the heat and is offering half priced lunches every day in summer at his renowned restaurant. Valid till the end of summer (28 February) the half priced deal is available every day for lunch. The summer lunch menu at Drift Brookwater showcases local produce including oysters, crab, lamb and fish and of course their famous signature sandcrab lasagne. The discount means entrees start at $9, main courses from $13.50, while desserts are from $7.

Drift Brookwater

Disclaimer:  This is not a paid post. Simply spreading food news.

Comments

  1. Anonymous7:25 am

    Thanks again for your updates, think I need to check out queens plaza again :)

    ReplyDelete
  2. Great to see something a little different opening up in the food courts! Looking forward to finally getting to the Food and Wine Festival this year!

    ReplyDelete
  3. I always drool when I visit your blog. I want to go to all those places. I wonder if Gordon's balls are as good as Motzart's balls that you can buy in Salzburg? :)

    ReplyDelete
  4. Mozart's balls might be a bit old? :) I think a trip to Salzburg to compare is warranted Maureen.

    ReplyDelete
  5. I was really surprised by Queens Plaza's food court. There's also T2 with a fine range of teas to explore.

    ReplyDelete

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