This week’s Top Cuts – new Italian at Hamilton, a sad farewell, top dessert for 17 years, award winners, three newbies to look for, retro enamelware and a new cheat’s dinner.
New Hamilton Italian
Fresh from the folk who opened Red Hill’s favourite Italian eatery, Colle Rosso is L’angolo Bistrò at Hamilton Harbour, 4/485 Kingsford Smith Drive, Hamilton.
Owners David Ruggiero, Laura Petricelli, Lisa Del Vecchio and Marco Mureddu of Colle Rosso say the restaurant will specialise in modern Italian cuisine using the freshest ingredients and organic options wherever possible, as well as offering organic Italian wines.
Open for breakfast, lunch, and dinner with a small aperitvo menu in keeping with an Italian lifestyle.
Vale Francis Domenech
The Brisbane food community is mourning the loss of Francis Domenech who died on Friday 11th October aged 77. Francis was a consummate host, lover of great food and wine, an industry champion and passionate owner of Baguette Bistrot at Ascot with wife Marilyn.
Despite Francis’ passing, Baguette Bistrot will continue to thrive providing the excellence in food and service that Francis was so passionate about. Unlike other restaurants which are, sadly, not doing so well, Baguette is an unprecedented success story in the restaurant industry – as evidenced by its extraordinary tenure.
Award winners
Over 100 members from the travel industry came together at Palazzo Versace on the Gold Coast on Saturday to celebrate the very best in travel journalism; with 12 category winners announced for the 2013 Travel Journalism Awards for Excellence.
Kerry Heaney, (yep that’s me) who was elected as the incoming President of the ASTW at the Society’s Annual General Meeting earlier in the weekend, was impressed by the calibre of finalists and winners; and inspired by the opportunity to lead the Society in what will be a year of ongoing change for the media landscape in Australia.
Read the winning stories and see full details of the Award Categories, judges, finalists and winners including comments from judges at www.astw.org.au
Eat, drink + be Kerry was a finalist for the Best Use of Digital Media – Travel Writer Award
Freestyle Tout turns 17
It seems Brisbanites have simple tastes when it comes to desserts. After 17 years, Martin Duncan says the true stayer on the Freestyle menu, the one they can never remove is a sticky date pudding with caramel sauce and vanilla ice cream (opening post photo).Other top favourites are the passionfruit curd tart, steamed chocolate pudding, chocolate walnut brownie and traditional bread and butter pudding (pictured above).
Freestyle Tout started out at Rosalie at a gallery and florist with coffee and dessert but grew into a restaurant and moved to Emporium. It is now celebrating its birthday during October with an exhibition of collective art from Gaye Cook, Cate Collopy, Kate French, Miles Allen, Maria Cosgrove, Noel Miller, Harriet Jakin and Sarah Benau. www.freestyletout.com.au
Coming soon
Mighty Mighty
The first restaurant to open at the new M&A Laneway in Fortitude Valley bringing the best in rural and rustic slow smoke cooking of the southern American barbecue states (see photo at top) to Brisbane, matching it with handcrafted beers, smoked cocktails and snifters of fine whiskey. From late November 2013.South Side Diner
Old-school, Americana flavour inspired by a bygone era, the menu will feature nostalgic delights like frosty milkshakes and apple pie, sitting scrumptiously alongside favourites such as buffalo wings, baby back ribs and a great range of sandwiches and burgers all made with fresh, local products. And a juke box. Opening Grey Street, South Bank, October 23Da’Burger
Described as a laid back burger bar with beats. Find it at 876 Brunswick Street, New Farm from late October. www.daburger.com.au
This week I’m liking
Retro-style enamelware pans from Wiltshire because they stack really well to fit in my pans drawer, they are modestly priced ($4.95 - $16.95), can go from oven to table and enamelled cookware both distributes heat evenly and does not react with acidic cooking ingredients. It’s tough but the down side is that it does chip, so handle with care. Find it at Woolworths.
Disclaimer: Ed+bK received a gift of enamel cookware.
Cheat’s dinner
Thanks to The Standard Market Co $500 voucher I won (random draw) in their Instagram competition for the Gasworks Newstead store, I cheated awesomely for Sunday night dinner with store bought Bushranger lamb parcels, pre-shelled peas (found these at Woolworths) and smoked salt oven baked chips (Smoked salt from The Standard Market Co). It was a super easy meal as the lamb parcels and chips both cooked in the oven for about 30 minutes on trays I lined with Gladbake for an easy clean up. I microwaved the peas. Dinner for under $25.