The Edibles

Fossilised carrot and pistachio snow at Public

For this instalment of The Edibles we documented the fossilised carrot and pistachio snow at Public in Brisbane City. Perched above the hustle of Brisbane’s CBD, Public burst onto the Brisbane dining scene with gusto in 2012. Public offers an innovative and engaging dining experience with a clever, contemporary menu of share plates that are flawlessly executed. Chef Damon Amos has applied culinary mastery with his fossilised carrot, pistachio snow, goats cheese and pork lardo share plate. Ribbons of carrot sit beneath the two heroes of the dish – the fossilised carrot and pistachio snow. The preparation process for this carrot is incredibly time consuming but well worth it for its distinctive taste. The carrot is peeled and placed in calcium oxide for a total of six hours to draw out the pectin in the vegetable. This is then followed by a steam bake for three hours,… more

Food & Drink

Craft mixed mushroom and pistachio tartlets

For those who don’t believe it’s a meal without meat, Suzy Spoon wants a quiet word. As the woman behind Australia’s only vegetarian butcher, the Sydney foodie has been filling bellies surprisingly well with vegetarian and vegan dishes for more than two decades. Now, she shares her collection of no-fuss recipes in her new cookbook, Suzy Spoon’s Vegetarian Kitchen. Layering enoki and oyster mushrooms, these delicious tartlets can be served either hot or cold and are perfect for entertaining or between-meal snacking. more

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