Top cuts from this week's food news

Just the best bits from Brisbane’s food news – This week new Vietnamese in Queens Plaza, renos at Watt, Fox hot to trot, organic butter release, oyster lovers treat, mad for mussels, dad’s day event, Morocco tour and capsicum love.

Quick bits

Roll'd Soldiers

* Melbourne’s latest food craze, Vietnamese inspired Roll’d, opens in Queens Plaza today. Wrapped in freshness daily is the Roll'd positioning line and one that customers have been embracing since its inception in Melbourne 16 months ago. Up to 800 hungry customers every lunch hour have been lining to for their fix of Vietnamese Roll'd soldiers, Mr Bun Mee, Uncle Pho (top photo) and Vietnamese salads. The basement of Queens Plaza has developed into an interesting food court with plenty of options including New Shanghai and Snag Stand. www.rolld.com.au

Roll'd Vietnamese Salad

* Watch out for a new look at Watt (pictured below) at the Powerhouse, New Farm as they spend a couple of million renovating the kitchen and more.

* The newly renovated and reopened Fox Hotel is set to show off its ball skills with the launch of a dedicated artisan meatball venue, Meatball Co. opening in mid to late August. The restaurant, the first of its kind in Brisbane, will be headed by Damon Amos of Public Bar & Restaurant, as consultant chef for the hotel. Check out the Long Bar at this stage.

* Lutèce Bistro and Wine Bar at Bardon will hold a Black Truffle Celebration Dinner on September 4. It's a seven course dinner, with each course featuring French Black Truffle Tuber Melanosporum from Manjimup, Western Australia. $185 per person bookings@lutece.com.au

Lutèce Bistro

New organic butter

Organic Dairy Farmers have just started producing Australia's first commercial quantities of organic butter using milk from John Smith's farm on the Great Ocean Road (which I have visited) and milk from the other organic farmers who are part of ODFA from around Victoria.

The butter is being made in a formerly disused dairy factory in Camperdown, south west of Victoria and the first lot has just come off the production line and is available in independent outlets nationally. Look for it at IGA and Foodworks. www.organicdairyfarmers.com.au

Heads up for oyster lovers

The Moreton Bay oyster season launches at South Bank Surf Club on Saturday September 14 from 12pm until 2:30pm and includes all-you-can-eat oysters, a live shucking demonstration and live music from Australian singer/songwriter, Brant Ward. Tickets are $75 and include a drink on arrival. Book at events@southbanksurfclub.com.au.

Make Dad’s day at Hotel Urban Brisbane

If the best way to a man’s heart is through his stomach, Hotel Urban Brisbane has Father’s Day sorted with a mouth-watering, button-popping feast designed to be shared with family. Hotel Urban’s signature dining destination, Gazebo bar & restaurant, has a decadent lunch special on offer including a man-sized shared main to serve four people, dessert and a glass of tap beer or sparkling wine for $68 per person. Bookings on (07) 3831 6177.

Mad for mussels?

Lindsay Noss will share his mussel tips with Slow Food Noosa.

Lovers of bearded bivalves will have the chance to meet the man known as “King of the Mussels” when Lindsay Noss flies into Noosa to share his passion for the Australian Blue Mussel through Slow Food Noosa. From collecting mussels as a kid to becoming the Secretary of the Portarlington Mussel Festival, Lindsay is fulfilling a lifelong passion and cooking up to one tonne of mussels of year! Lindsay who will share the story of the “Aussie Blue Mussel” farmed in Portarlington, dispel some myths and share some tips, hints and recipes for enjoying mussels. When: Thursday 29 August,7.45am for 8am start, Outrigger Little Hastings Street, Noosa. Slow Food Noosa members: $24; Non Members: $29. Ticket price includes a full buffet breakfast. Bookings info@slowfoodnoosa.com

Moreish Morocco

Boutique Tour operator Gypsian Boutique Tours has a limited number of tickets remaining for their Oh-So-Moorish Moroccan food tour on 6 May, 2014 which includes 17 nights’ accommodation, including two nights at the Kasbah du Toubkal, one night in private tent at Sahara desert encampment, airport transfers, entrance fees, daily transport in air-conditioned minibus and 32 authentic Moroccan meals. Book before November 30 to receive 10 per cent off your booking price per person, saving up to $1300 per couple. Visit www.gypsiantours.com.au for more details.

This week I’m liking – Capsicums

Brisbane greengrocers are filled to the brim right now with fresh, colourful Queensland capsicums! It is peak season for these natural gems and that’s good news for consumers. Think stuffed capsicums with lamb mince, currants and mint for entertaining your friends; a tri-colour of yellow, green and red caps in a peperonata for one, or a fabulous frittata with green capsicums, ricotta and mushrooms as a quick family meal. Try Queensland Food Fellow Alison Alexander’s delicious capsicum recipes at www.brisbanemarkets.com.au/colouryourwinter.