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Showing posts from March, 2013

Sprout, Auchenflower

Tucked away in Auchenflower, Sprout is a French cafe that has spread its wings a little to embrace breakfast, lunch and dinner six days a week.

They have also stepped outside the normal culinary square with some interesting options that should inspire foodie interest.



We tried the breakfast menu and were over joyed with the thick maple cured bacon that accompanied our perfectly poached eggs.  Chef Oliver Boudon explained that he couldn't find bacon he liked so he decided to make his own.  It's a good move because you'll come back for the thick, sweet bacon alone at Sprout.


I was tempted by trying a duck egg and the smooth, velvety texture did not disappoint.  It was rich and Oliver is right, one egg is enough.  I managed to fit a side of tender sliced mushrooms as well.



Number One son splurged with Sprout Eggs Benedict which saw him diving into oozing eggs on crisp potato rosti all dressed with a homemade Yuzu hollandaise sauce.  The kicker was the spanner crab meat on th…

Marbled tea eggs recipe

So you are up to your eyeballs in chocolate but still want to have an eggy Easter?  How about these sure-to-impress tea-marbled quail eggs?

They combine the Asian tradition of marbled eggs with tea gastronomy. A simple, but stunning starter or combine with a quail salad for extra points.  I'm sure this would work with any kind of egg so don't be put off by having to source quail eggs.



Dilmah Soaked Quail EggsIngredients:

2 tablespoons of Dilmah Ceylon tea
15ml dark soy sauce
100ml light soy sauce
2 cloves
2 star anaise
1.5l chicken stock
20 quail eggs


Method:

Add all the ingredients, except for the quail eggs, into a pot and simmer for 20 minutes.Place the eggs in the liquid and cook for a further ten minutes.Remove the eggs and gently crack but do not peelReturn the eggs to the liquid for 1 hour (and up to 3)Peel the eggs when ready to serve

Ten top things to do in Noosa Heads

It doesn't matter how many times I head down the hill on Noosa Drive towards the ocean, I still get a little shiver of excitement every time. This very special part of the world has achieved international recognition for its unique environment and I am privileged to be able to dip my toes into it on a regular basis.

Here are ten of my favourite Noosa pastimes.





1. Although it’s always tempting to sleep in, I don't like to waste a moment of the day when I wake up in Noosa. The best way to start is in the coffee queue at Sails on Hastings Street and then a stroll along the winding boardwalk to the National Park, koala spotting along the way.





Depending on my mood and energy level, I continue the walk through the park to enjoy the beachside views. Some like to run it. You can pick up a coffee at the information hut in the national park as well.





2. After a bit of exercise there's nothing like a big breakie at Aromas and a spot of people watching. With t…

Down the rabbit hole - Mad Hatter's Lobby High Tea, Stamford Plaza

You won't be late for this occasion as not a moment of the Stamford Plaza's Mad Hatter's Lobby High Tea should be missed.

It's a world of wonderment, full of fairy tale fantasy, exquisite cakes and fine china, all washed down to the evocative sounds of a classical duo.






This is the perfect event for mother/daughter celebrations, aunties who love to spoil or just groups of girls who wanta have fun.  I think there may have been a man in the room but he certainly would have been surrounded by a bevy of women.

The tables are set with a sea of the finest china and the plates laden with treats including cucumber sandwiches, buttermilk scones, backwards pocket watch macarons, a top hat marquise, magic mushrooms, and an eat-me-up cupcake.











The Mad Hatter's High Tea is on until Sunday April 14, excluding Easter Friday. The cost is $45 for adults and $30 for children. Reservations p 3100 5749.

Stamford Plaza

Disclaimer: Ed+bK was a guest of the Stamford Plaza for high tea.

Ke…

Top cuts - just the best food news

It’s back – the pick of local food news.

Taking it to the streets

Tacquito Taco Pop Up launched on Sunday in Kelvin Grove and my spy tells me there were 200 people waiting for a taco at 1pm. It's great to see Brisbane embracing new food options and congratulations to the team who got it all together. They ran out proving popularity makes it tough for everyone to get their fill, but there will be more.  Line ups are all part of the fun for pop-ups. Make sure you check their Facebook page for updates. 

I'm looking forward to seeing more on the road – that means you Jay Holland and your Wing n it. More speed to your slow tradies in outfitting the van. In the meantime, you can get your food truck fill at The Wandering Elephant and The Bun Mobile


Applause for Symphony Hot off the presses – Ewen Macpherson of Symphony Hill tells me that they just have won a major award at the Canberra Winewise Awards which judge only gold medal winning wines over the last 12 months. Their 2009 Res…

Tea-infused Chocopot recipe

Here's a great make ahead dessert that will impress your guests with unusual flavour twists. And it incorporates chocolate - say no more!

Tea-infused Chocopot
Ingredients: 2 cups chopped good quality bittersweet chocolate
2 ½ cups thickened cream
½ cup milk
1 ½ tsp Dilmah Earl Grey tea
½ cup sugar
6 egg yolks
¼ vanilla bean
1 chocolate-coated honeycomb bar


Method:
1. Pre-heat oven to 150°C.
2. Heat milk in a small saucepan until hot but not boiling. Remove from heat and add the tea. Steep for several minutes until the Earl Grey flavour is developed. Strain most of the tea but leave a tiny amount of residual tea. Set aside.
3. Into a large bowl place chocolate, thickened cream and sugar and simmer over a saucepan of water of water until chocolate is the melted and sugar is dissolved. Blend in the infused milk and egg yolks. Stir.
4. Divide the mixture between 6 small coffee cups (demitasse). Cover each cup in plastic wrap and place in a dish of water so the water is ha…

Kitty and the Bean, Red Hill

Bowls Clubs are the new hip spot to find boutique coffee spots, or will be if new western suburbs trends sweep Brisbane.

Hot on the heels of Beans on the Green at Bardon, we now have Kitty and Bean in neighbouring Red Hill.  Both are zapping up under utilised bowls clubs and turning them into much loved neighbourhood centres for a diverse range of locals.

Bowls clubs are a great spot for a coffee shop - there's plenty of parking, lots of safe areas for children to roam, dogs are welcome, rents are low and there's an established local community.




Kitty and the Bean is starting out slow with a small menu that features variations on toasted sandwiches and wraps, all with very reasonable prices.  There's some muffins in a cabinet and a great looking parfait style muesli  and fresh berry concoction that incorporates granola from Banneton.

The coffee is organic fair trade and good.  Another plus is that the cafe is supporting local shop keepers and buying their fruit and veg at …

Five top Brisbane Easter treats

Looking forward to sharing food, wine and fun with friends and family over Easter? Here's five top ways to get the most out of Easter in Brisbane


1. Your personal egg
Order a personalised Easter egg from Mayfield Chocolates  in milk or dark chocolate for $39. The message has to be short so it will fit but you can always squeeze 'luv' into it.  Yep it's big, but I'm sure my family could eat this over a few days.  They are lucky I am the sharing type. While you are at Mayfield Chocolates I dare you to walk out without some of their chocolates. With names like Bushrangers Dream, Riviera Dreaming and Nipple of Venus, how could you resist?  Find them at The Barracks, Paddington; Wickham Terrace, Spring Hill and Tamborine Mountain.


2. Hot cross buns that actually taste good
There are hot cross buns on just about every street corner at the moment but so many need lashings of butter to make them taste good or leave you with that 'I've just eaten a hot cross bun'…

Chocolate Carrot Cake recipe

It's all about the bunny at Easter, but instead of eating a choc bunny how about tempting one with a carrot cake?
Here's a delicious new cake recipe from Lindt's Master Chocolatier Thomas Schnetzler who has created an Easter take on the traditional carrot cake.

Honey bunny cupcakes - Easter treat!

Avoid death by chocolate at Easter with these cute-as-a-bunny cupcakes.

They are sweetened with honey as a natural sweetener. The amount of carbohydrate in honey, combined with a favourable GI rating makes it a great option for a sustainable energy boost, and a good replacement or additive in cooking to balance out processed sugar.

The people at Capilano tell me the glucose in honey is absorbed by the body quickly and gives an immediate energy boost, whilst the fructose is absorbed more slowly, providing sustained and lasting energy and also contains amino acids, vitamins and minerals, which means it is great for everyone including kids and diabetics.


Honey Bunny cupcakes Preparation time: 20 minutes
Cooking time: 20 minutes
Makes: 12

Ingredients o    1¼ cups self- raising flour
o    ½ cup caster sugar
o    1½ teaspoons ground cinnamon
o    ½ cup Capilano Honey, warmed
o    2 eggs
o    2/3 cup canola or vegetable oil
o    1½ cups finely grated carrot

Frosting o    250g cream chee…