Food News
Pavement Whispers: Volume 78 June 28
Food & Drink

Pavement Whispers: Volume 78 June 28

From whispers of new South American eats to dark beer festivals, 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

Bakeries
Piefection
Food & Drink

The round-up: Brisbane’s best pies

Forget your run-of-the-mill lukewarm servo pie – a real pie is a thing of beauty. Comfort food doesn’t get much more comforting than a great pie. Here is our list for must-try pies – you’ll never look at a Four’N Twenty the same ever again. more

Recipes
Treat your tastebuds to oat biscuits with soft blue cheese and carrot and orange jam
Food & Drink

Treat your tastebuds to oat biscuits with soft blue cheese and carrot and orange jam

We're pretty blessed to have the Scenic Rim right on our doorstep. A veritable smorgasbord of produce, the region is brimming with a bountiful selection of fruit and veggies, cheese, wine, olives and more – basically all of our favourite things. To celebrate the verdant region and its incredible producers, renowned local chef Brenda Fawdon has partnered with Christine Sharp to create Eat Local: Food, Farming and Conversation in the Scenic Rim in conjunction with Scenic Rim Eat Local Week. The book journeys through the region, documenting the authors' conversations with the producers and their families, as well as more than sixty recipes using wholesome ingredients inspired by the farmers, growers and makers of the Scenic Rim. This recipe for oat biscuits with soft blue cheese and carrot and onion jam originally used Towri Sheep Cheeses' Roquefort-style Blue Ewe. more


The Locals Next week: A local dreamer

Ross Jurisich
Growing our business motivates us and also growing our communities and the people we work with ... ~ Ross Jurisich more
Food News
Pavement Whispers: Volume 77 June 21
Food & Drink

Pavement Whispers: Volume 77 June 21

From whispers of new burger joints to modern Turkish eats, 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

Restaurants
Say hola to the mother of all tacos at Mucho Mexicano
Food & Drink

Say hola to the mother of all tacos at Mucho Mexicano

If there’s one thing we can’t get enough of, it’s Mexican food. How can you say no to guacamole, right? But if your thoughts immediately go to the standard taco and burrito situation, think again – this is nacho average Mexican restaurant. See what I did there? Introducing South Bank’s newest resident, Mucho Mexicano. more

Restaurants
The Fink Group brings renowned restaurant OTTO to Brisbane
Food & Drink

The Fink Group brings renowned restaurant OTTO to Brisbane

The wait is over Brisbane. The Fink Group’s first interstate venture OTTO Brisbane is here. In case you’re not sure what the fuss is about, The Fink Group is behind renowned Sydney restaurants Quay, Bennelong and OTTO Sydney – so they’re kind of a big deal. Oh and a word of warning, reading on with an empty stomach is not recommended. more

Restaurants
The Chefs Series: what ingredients Brisbane chefs love using
Food & Drink

The Chefs Series: what ingredients Brisbane chefs love using

A new season means a plethora of new produce to try! One of the benefits of being a professional chef is the chance to get your hands on some of the best ingredients to make foodie magic. As part of The Chefs Series, we asked some of the winners and runners-up of the 2015 EAT/drink Awards – sponsored by Newstead Brewing Co. – to give us a behind-the-scenes look at the lives of Brisbane’s top chefs. For the third instalment, we asked five chefs what ingredient they really get a kick out of using in the kitchen. more

Recipes
Munch on crunchy filled risotto croquettes
Food & Drink

Munch on crunchy filled risotto croquettes

Risotto croquettes, or arancini, are like the perfect food surprise. With their golden crispy exterior, your mouth begins to water at the thought of the satisfying crunch that awaits. But the true magic comes when you take that first bite – that warm oozing cheesy gift that lies beyond the rice. Hungry yet? Then maybe you should make a batch of your own. Sicily is renowned for its arancini – you'll find a multitude of sizes and fillings almost everywhere you go. In her latest book, Flavours of Sicily, Ursula Ferrigno explores Sicilian cuisine at its finest – from vibrant to light soups and pasta dishes, and of course, arancini. more