Brisbane’s South Bank looks like a scene from an Asian street market filled with flaming grills and flashing lights for another round of the popular Night Noodle Markets.
For 12 days the Forecourt in front of the Performing Arts Centre on the Brisbane River will be filled with hungry crowds chowing down on delicious Asian-inspired flavours, finishing on July 31. It opens at 5pm weekdays and 4pm on weekend.
Amongst the stalls you’ll find black truffle ramen at Taro’s Ramen, Fat Pho at Fat Noodle, prawn shumai dumplings, Sake and Raindrop Cake at Harajuku Gyoza, steamed duck buns at Madame Wu, plus for the first time Sydney’s Black Star Pastry.
Here’s how to make the most of the markets -
1. Get there early if you want to beat the queues. But if you don’t at least you’ll know which stalls have the most sought after food.
2. Go in a group and leave one person as a table spotter, holder and the rest as runners for the food. You’ll find some of the drinks stands will come to you if…
Once you’ve eaten at Indulge in Bundaberg, it comes as no surprise that this small cafe has been voted as Queensland’s favourite.
Now taking the title for two years in a row as People’s Choice in the Brisbane Times Good Food Awards, Indulge is a showcase for the Bundaberg region’s fabulous produce.
Established by passionate food lovers Amanda and Larry Hinds, this café has been the catalyst that has propelled local farmers into the spotlight as premium primary producers.
Amanda is adamant that it’s the rich red tomatoes, the full-flavoured potatoes, the crisp capsicums, luscious eggplants and the vibrant ginger, that make all the different to the meals she dishes up to eager crowds.
As Amanda says, there’s something very special about knowing where your food comes from and who grew it.
I clearly remember my first meal at Indulge. It was scrambled eggs dusted with thinly sliced truffle and anointed with duck ham. My first taste of duck ham, I was fascinated with the flavour and eager …
You won’t even have to get your hands dirty when you pick up some white gold in South East Queensland in the form of Bauer’s Organic Farm Baby Dutch Cream potatoes!
So fresh and delicious, you can enjoy this Lockyer Valley gold simply steamed or boiled in their jackets with a little butter or salt. These potatoes are pure bliss for anyone who likes a good spud or who wants to know exactly where their food is grown.
Farmer Rob Bauer calls his vegetables ‘nude food’ because they are grown completely naturally in the super fertile soil of the Lockyer Valley, about an hour’s drive out of Brisbane. Rob’s family has been farming here since 1885, and the farm has been organic since the early 1980s.
The potatoes are a favourite of chef Alastair McLeod and Glenn Barrett for their creamy consistency and rich flavour.
You won’t find these potatoes in supermarkets, but you will find them at the Lockyer Valley stand at Regional Flavours, South Bank, July 16 and 17. This a day when the regions …