Skip to main content


Showing posts from April, 2014

Destination dining on Queensland's Sunshine Coast

There are many gaps in my dining history but one of the ones that has irked the most has been settled and I finally know what people have been talking about for years.

Yes, I made it to Spirit House, a Sunshine Coast dining destination that has won wide acclaim but never seemed to fit into my schedule.

It's a Sunshine Coast and Asian dining icon, a perfect example of destination dining and the sort of place where you'll be glad if lunch stretches out to take in a few hours.

Located at Yandina in the hinterland about a half hour drive from the coast, it's like walking into another, secret Asian world. The serenity is almost palpable with winding, bamboo lined paths dotted with red lanterns and shrines beside ponds and water features.

The local wildlife is convinced and there's a strong bearded dragon contingent lapping up the serenity and ducks who fly in to check out what the humans are having for lunch today.

The menu deserves to be widely sampled and my next visit w…

Food news you need to know this week

Five top tips for foodies in Brisbane and beyond.

Who is #1 on World’s Best Restaurant list?High tea for mumLunch with a twistBrush up your chef skillsDaily bread with bonus 

Who is #1 on World’s Best Restaurant list?
It’s back to #1 on the S. Pellegrino World’s Best Restaurant list for Noma, the Danish restaurant recognised for its highly original version of Nordic cuisine which looks like a Danish landscape.

Chef-owner Rene Redzepi is an inspiration to chefs worldwide with his attention to detail and innovative foraging and fermentation.

In Australasia, Melbourne’s Attica takes the title of Best Restaurant coming in at #32 for the second year.  Ben Shewry’s playful reminders of Mother Nature and his tasting menu’s imaginative, nature-led cuisine wowed the judges.

Congrats to Australian chef Brett Graham at The Ledbury in London who moved up on the list from 13 to break the top 10. His standout dish -  Loin of roe deer baked in Douglas fir with white beetroot, blackcurrants and smoke…

Salute Anzac Day with the Digger's favourite biscuit

So simple but so delicious, Anzac biscuits are a great way to remember Anzac Day and remind everyone of simpler times when a comfort package from home to diggers overseas was a much welcomed event.

I've never had Anzac biscuits that have hung around very long in my house but I've been told they age well which is the reason they were included in boxes of goodies sent to servicemen and women overseas during conflict.  I'm guessing they didn't go by airmail so it was a long journey, but sometimes it's just the thought that counts.

Ginger Anzac Biscuits

This recipe makes about 36 biscuits and takes around 15 to 18 minutes to cook.

It comes courtesy of Buderim Ginger who grow it fresh and local around Yandina on the Sunshine Coast. The ginger gives a twist to the normal Anzac recipe.  If you don't like ginger, try this recipe with a touch of rosemary for remembrance. Lest We Forget.


    3/4 cup unbleached or wholemeal plain flour
    3/4 cup rolled oats

Well Hello Harry, what a great addition to Maroochydore!

Attention burger lovers - there's a new kid on the block and he's well worth a visit.

Say hello to Hello Harry, new on Ocean Street at Maroochydore on the Sunshine Coast.

Harry has serious cred with chef Tony Kelly (ex Stokehouse, Brisbane and Noosa Beach House Peter Kuruvita) flipping the burgers and roasting the meats in an open view galley kitchen.

Burgers are the new food black for chefs tired of running restaurants on slim margins.   I think we are going to see more of this type of inexpensive but quality food from talented chefs who want to try something different.

Tony's way with food shows on the first bite I take into the Louisiana pulled pork burger on a brioche bun filled with red cabbage slaw and bbq glaze.  It's filled with tender shredded pork and there's the hint of something that makes my taste buds dance across my mouth in the slaw.

Mum doesn't waste any time talking about her burger, its all about eating it but she does remark on the interest…

Six years today! Happy birthday to Ed+bK

Not in my wildest dreams did I ever think when I started Eat, drink + be Kerry six years ago it would be the start of such an exciting adventure.

Ed+bK was born of frustration and the lack of an outlet to tell great food stories, but it's become so much more than that.

Today I'm talking to 12,000 unique visitors a month. You mostly live in Australia but there's a fair sprinkling from America too.  To each and every one of you I'd like to say thank you for dropping by.  It's a pleasure and an honour that you give up some of your valuable time to check out what's happening here.

I'd also like to thank my son, Alexander who contributes to Ed+bK and is the best bar reporter in the business!  Thanks also to my long suffering partner, K2, who has to accompany me on endless dinners and wait until I have photographed his food until he can eat.

There have been lots of highlights along the way but my favourite is achieving a Klout score of 67.  Klout tells me this …

7 Super Top Cuts from this week's food news

Pork hock - no need to say moreNew food festivalFree CBD parking with dinnerSustainable restaurant diningNew foodies movie New foodies tv showLunch delivered
Oh yes! More pork hock options
Your prayers have been answered Brisbane! Now there's another top spot to indulge in the tender salty goodness of pork hock.

Sunday at Brat Haus  in Fortitude Valley is BBQ Pork Hock bonanza day with a pork hock or pork belly with salad and chips plus a pint of German tap bier for $20 per person.  It's available from 1pm till late.

Get ready to Relish
Put your festival pants on, June is the start of food festival time with Relish Fraser Coast launching on June 7. Expect cooking demos with celebrity chefs, a 'sweet' ride on an historic steam engine filled with treats and quirky beer and food matching sessions.  The World's Greatest Pub Fest, a moving festival around Maryborough's historical pubs with people dressed in outrageous costumes, also has promise.

Would you like free…

Tall Short Espresso on the move in Paddington

They've been wandering the streets but Tall Short Espresso have settled in new premises on Paddington's Given Terrace giving Brisbane's coffee lovers another great cafe option.

It's a small space with a big street presence and a convenient pit stop for breakfast and lunch with a quick eats menu.

Tall Short are known for their great coffee and the little gingerbread bickie that comes on the side is an unexpected and pleasant bonus.

Operator Craig Thompson also says they've launched an afternoon/evening liquor offer from Friday to Sunday.

Our breakfast choices were the homestyle baked beans on sour dough toast $6 a slice, avocado on sour dough $4.50 a slice and a turkey and cranberry sandwich.

There's also the opportunity to buy freshly baked sour dough bread.

And there's a spot for your favourite dog.

Find the relocated Tall Short Espresso on Given Terrace opposite Lorna Jane.

Bottom line: Inexpensive breakfast options are a star on this menu. Prices range…

Top cuts from Brisbane's Food News x 5

This week find out about
raw food in Brisbanenew beer/bar restauranttwo new Riverside restaurantsgreat Japanese food dealAustralia's oldest food and wine festival
Be more rawsome

Does the idea of supercharging your health and well being sound good to you?

What's the catch? Well the upside is your pots and pans get a rest because you'll be living in the raw world. Amanda Brocket, founder of The Raw Food Kitchen, is coming to town with a two day raw food extravaganza workshop at the Brisbane Markets.

This food movement which is gaining momentum is all about eating unprocessed, unrefined, cold-pressed foods, never heated about 44C.  This means the living enzymes in the food remain intact so that your body can easily digest and assimilate every nutrient.  The benefits claimed are abundant energy, glowing health and a happy heart.

The workshop is scheduled for May 24 and 25.  Find out more here.  There's a discount if you book before April 24.

More charm for Brisbane

Named af…