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Top Cuts from Brisbane's food news

Learn to cook Australian classics, lighter lunch options around town,  new chef on the scene, design kudos for local restaurant and a special offer for Ed+bK followers.

Here's what's happening food wise in your town -


Fire up the barbie


Spring Food & Wine is hosting an Australia Day BBQ Cooking Class on Thursday, 24 Jan.  You'll learn to throw the shrimps, kanga bangas, lamb chops and t-bones on the barbie, bake the damper, toss some delicious side salads and discover the secret to a flawless pavlova dessert.  The class is perfect for anyone wishing to brush up on their BBQ skills, hosting a soiree on Australia Day or just wanting to indulge in the holiday a little early. 6-8.30pm, $100 per person.

Do you dine out?


I'm building a picture of how often Eat,drink+beKerry followers dine out so please do me a favour and tick a box in the survey on the top right hand side of this blog post. Thank you muchly!

Also, specially for CBD workers, here's a chance to nibble on Gordon's balls with a salted caramel ball free with every coffee/tea purchase at Monty's Chocolates, 288 Edward Street, Brisbane. For Ed+bK followers until Feb 14.


Shout out to Stokehouse


Brisbane is leading the nation for outstanding new restaurants, with Stokehouse selected as one of five finalists from across the globe in the Wallpaper 2013 Design Awards. The London-based magazine singles out the best of the best each year for one of the design world’s most prestigious awards. In 2013, Arkhefield’s Stokehouse is landing Brisbane on the world map as the only restaurant in Australia to be represented in the top five, alongside world-renowned dining destinations Attimo in Sao Paulo, The NoMad in New York, Geist in Copenhagen and Dabbous in London.



Lighten up for lunch


A lighter and fresher, with some great new dishes that are perfect for the warmer weather are the sort of dishes you'll find on 1889 Enoteca's new lunch menu. Old favourites such as Zucchini Flowers filled with mozarella & anchovy, Bucatini al’amatriciana, Gnocchi with pork & fennel sausage & Saltimbocca alla Romana are all still there along with some new paninis and salads priced from $16 to $22.



Sandwich savers

Save an airfare and enjoy a New York inspired sandwich at Cabiria, The Barracks. Their new menu showcases a selection of flavours from across the United States. The Louisiana slider is bursting with southern style flavours, including buttermilk chicken schnitzel, jalapeno mayo and house made slaw, served on white. The Sante Fe Spicy consists of pulled pork, chipotle mayonnaise and cos lettuce dished up on a flat bun.

To celebrate the launch of the new menu, Cabiria is giving their customers the chance to nominate their favourite sandwich recipe for a chance to win a year’s worth of free coffee! Tell them you heard about it on Eat,drink+beKerry.




Speedos not required


Poolside at Bacchus could be the place to be this Australia Day long weekend. On offer on 26 January is a luxury brunch, lunch or afternoon drinks poolside with an extraordinary line up of live entertainment featuring Sons of Midnight, supported by Cutloose, Gavin Boyd, Shariff D (live on Sax) and Japanese born, Californian raised DJ Kaku. The menu includes an oyster and champagne station, spicy prawn skewers, gourmet sausage rolls, tempura fish, lamb lollipops plus traditional scones and pavlova.

Doors open at 11.30am. General admission is $70 per person or $25 from 2.00pm.

Is Bacchus Brisbane’s version of Sydney’s Ivy Club?  I've been to both and can see shades of similarity but you make up your own mind.



Emlyn Thorrington

More Spring


Emlyn Thorrington has joined Spring Food and Wine as Head Chef following some 20 years’ experience in the food industry. The English-born chef began his career in London and Bristol, training for 12 years in highly-acclaimed restaurants and hotels including the luxury five-star Browns Hotel in Mayfair, Le Caprice restaurant in London’s upmarket St James precinct and the renowned Harvey Nichols Fifth Floor restaurant.

Emlyn migrated to Australia several years ago, where he worked as Sous Chef at the flagship Stokehouse in St Kilda. For the past four years he has headed up the kitchens of some of Brisbane’s leading dining destinations, working as Executive Chef at Libertine, Peasant and Cabiria at The Barracks, Paddington.


Kerry Heaney

Disclaimer: Simply spreading food news folks.

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