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7 top Brisbane food news nibbles


This week's top food news -

Southern-style comfort, chef helps typhoon victims, mojito manicure, Malaysian feast, doing it daily, top apprentice and Christmas masterclass.

Who’s your papa?

Frozen Bourbon milk punch?  Doesn’t sound like the drinks my papa used to serve but then he wasn’t from New Orleans, the city that has inspired soon-to-open Papa Jacks at M&A in Fortitude Valley (artist's impression above).

A first for Brisbane and oozing Creole-inspired cool, Brisbane’s first New Orleans’ inspired bar and restaurant will also serve up sazerac and gumbo from late November.

Who is behind the bar and whipping up a storm in the kitchen? It’s the darlings of Brisbane’s bar scene, Emily and Marco Nunes (pictured above), who also brought you Woolloongabba’s beloved Canvas.

M&A is shaping up just fine and the laneway love will definitely be something to check out. Get ready for Papa Jacks Brisbane!

Touched by tragedy


Moved by the human disaster happening in the Philippines since typhoon Haiyan, Olivier Boudon Owner/Chef of local Auchenflower French Restaurant Sprout, is staging a Fund-Raising Dinner next week with the total ticket price going to help the survivors.

Olivier has linked with local Filipino Letty Desacola who has lost 13 family members in this tragedy. Letty has found a private sponsor to send four containers across to the Philippines and Sprout is acting as a drop-off point for clothes and canned food as well as staging the fund raising dinner to raise money to get the containers off the dock in Manilla and transport them to the villages.

The four course degustation dinner, including sponsored wine, will be held on Wednesday November 27 at 7pm for $90 per person.  Bookings on 3870 3030.

Drop your clothes and canned goods to Sprout at 111 Haig Road, Auchenflower.

Eat Malaysia

Eat your way through Malaysia without leaving home with Chop Chop Chang’s three day pop up Malaysian menu from November 26 to 28 from 7pm. It’s four courses of traditional Malaysian cuisine for $39 per person. Eat your way through Crab, Pork and Waterchestnut Dumplings - shitake broth, Lar Bak - 5 spice pork and beancurd roll, vegetable achar, Gulai Assam Tumis - tamarind curry, barramundi, ginger flower, Grilled Enchi Kabin Chicken - cucumber, mint and green mango salad, sambal blachan and Lime and Pandanus ice cream.

Mojito with your manicure

James Street in Fortitude Valley is the place to go if you feel like a pinot with your pedicure or a wine with your waxing. Actually a wine might be just the thing to dull the pain of waxing.

Sassy owner of Brooklyn Beauty Bar in James Street, Fortitude Valley, Brooke Jesberg has added a licensed bar to her beauty business. “We are open late three nights each week and often our clients arrive after a long day at work and are hanging out for a drink when they get here, so while we wave our magic wand over their fingers, toes, lashes, hair removal, tans and facials we can now oblige with a beverage or two.  Often our clients will come with friends and combine grooming with socialising which, when you think about it, is the ultimate in multi-tasking and perfect for people who are time-poor” said Brooke. 

I would say ‘bottoms up’ but, combined with waxing, it just doesn’t sound good.

Celebrating the daily flights were L- R China Southern Brisbane Financial Manager Binny Zeng, China Southern Brisbane General Manager Edward Wang, CEO of Brisbane Airport Marketing John Aitken, China Southern Brisbane Sales Manager Gloria Wang, Former China Southern Commercial Manager Commercial Frank Gyzemyter, Director, Leisure Tourism & Major Events, Brisbane Marketing Anne-Maree Moon, Director Ross Davie Advertising Ross Davie,  China Southern Brisbane Business Development Manager Kevin Liang

Doing it daily

China Southern Airlines has announced a hot $5132* Business Class fare to Paris to launch direct daily flights from Brisbane to Guangzhou from Monday, November 18.

“This is the first time we are going daily out of Brisbane so we are offering very competitive fares to attract more Queensland customers to China and the other destinations we fly to around the world on our popular Canton Route,” said China Southern General Manager Brisbane Edward Wang.

Passengers enjoy seatback televisons in all classes and lie flat seats in Business Class on the latest A330-200 aircraft to and from Brisbane. Passengers flying the Canton Route to Europe, Asia and the US also can stop over in Guangzhou without a visa for up to 72 hours,

If business class is too rich for your blood, try Brisbane to Amsterdam for $1302, available until December 31 2013.  Book it on Travelscene American Express or visit

Top Apprentice Chef

Congratulations to Chloe Donaldson, from workplace Hatch & Co at Gasworks, who is the 2013 South Bank Institute of Technology Apprentice Chef of the Year. Chloe started cooking at home at the age of three and was offered a job in a local Thai restaurant at the age of 13. After a year of studying biomedical science, she realised that her real passion was food and cooking.  Her goal is to own and run a successful restaurant that showcases her love of fine food using locally sourced, sustainable ingredients. Chloe’s prize is an international work experience opportunity provided by Accor.

Christmas masterclass

Two of Queensland’s favourite chefs will host the annual free Skygate Christmas Masterclass on Saturday 7 December 2013.  The ever popular Alastair McLeod said he is excited to be joined this year by his great mate, Sunshine Coast-based Matt Golinski.  Expect a makeover for the traditional holiday turkey and a modern twist to the classic pavlova from Alastair while Matt will be cooking up the tastes of summer, with King prawns and chicken on the menu. Audience members can take home recipe booklets, and purchase all of the ingredients needed at The Village Markets to recreate the magic at home. As well as cooking demonstrations, there will be samples, Dan Murphy’s wine matches, games, giveaways and free gingerbread decorating for the kids. No bookings are required to attend the Masterclass, just turn up on the day! For more information visit

Kerry Heaney

Disclaimer: Simply spreading food love


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