Food News
Food & Drink

Pavement Whispers: Vol 38 September 1

From whispers of baked goods to food-truck events, The Weekend Edition is always on the search for the latest news in Brisbane, dedicated to ensuring its readers are in the know. When we put our ears to the pavement this week, this is what we found out … more

Recipes
Food & Drink

Bake a gluten-free lime and coconut island cake for a good cause

Look, we know you are trying to be healthy. But hear us out. You need to eat cake – it's for a good cause! If that isn't the best excuse to indulge in some spongey, sugary goodness, we don't know what is. Monday August 31 marks the official date of the Australian Red Cross's Big Cake Bake, which encourages Australians to gather with friends, family or workmates to share in an array of baked goods and raise funds for the Red Cross. Money raised from the bake off will go towards supporting people across the country who are in need of assistance. One of this year’s ambassadors, gluten-free superstar Rowie Dillion of Rowie's Cakes, has shared her recipe for lime and coconut island cake, which is sure to be a standout on any Big Cake Bake table spread. more

Food News
Food & Drink

Pavement Whispers: Vol 37 August 25

From whispers of new Italian restaurants to French bistros, The Weekend Edition is always on the search for the latest news in Brisbane, dedicated to ensuring its readers are in the know. When we put our ears to the pavement this week, this is what we found out … more

Recipes
Food & Drink

Whip up a divine pomegranate souffle with rose and raspberry cream

The Weekend Edition team is certainly guilty of finding any excuse to indulge in dessert. Someone’s birthday? Cake. Hot day? Gelato. Weekend? Homemade sweets. This divine recipe for light and fluffy pomegranate souffle captures the flavours of India while also being a dessert worthy of dinner party appreciation. Teamed with a rose and raspberry cream, it’s the perfect treat for any season. UK chef Anjum Anand recommends using 150 ml ramekin dishes if sticking to the cooking times detailed below. This recipe makes four, but can be doubled for more guests. more