Hailing from the Tasmanian street with the same name, sisters Liz and Emma Clarke along with chef Michael Healing of Reid Street Kitchen make all sorts of nostalgic baked treats, including lamingtons the size of a brick that will leave your mouth watering. more
If scraping the fine seeds out of a fragrant vanilla pod is the highlight of your baking day, then head to Regional Flavours at South Bank this weekend and cast your eyes over the fresh vanilla pods and products from Broken Nose Vanilla. more
Team the visual and aural splendour of Brisbane Festival with the fine flavours and fragrances of specially created dishes and cocktails from esteemed venues around Brisbane. more
Combine your love of the arts and fine cuisine with Brisbane Festival’s exciting culinary experience Festival Flavours this September. more
Nestled in the heart of Paddington, Iceworks Restaurant is a sleek, fully serviced a la carte restaurant where executive chef Shannon Batten presents his interpretation of modern-European-inspired cuisine. To complement the fare, the dining area delivers a cosy yet open space, which stretches right to the footpath of Paddington’s Given Terrace, where you can sit and relax and enjoy watching the hustle and bustle pass you by. Festival Flavours Dish Pan seared New Zealand snapper, kipfler potato and fresh herb salad, Cloudy Bay clam and tomato salsa, goats cherve beignet and citrus vinaigrette, paired with a glass of Vinaceous Sirenya Pinot Grigio. Iceworks 157 Given Terrace, Paddington Ph: 07 3367 9800 more
Bucci Restaurant flies the red, green and white flag in the James Street precinct, serving exquisite Italian food adapted to urban lifestyles and tastes. Indoors or outdoors, Bucci has a style and gusto reminiscent of the best of Rome and Milan, with specialities drawn from all over Italy and tweaked for local palates. Outstanding Italian and Australasian wines complement the best and freshest seasonal produce. Head chef Shaun Malone and his team work magic in the open cucina. Festival Flavours Dish Spaghetti polpette e pomodoro (nonna’s spaghetti and meatballs), paired with a glass of Vinaceous Snake Charmer Shiraz. Bucci Restaurant 15 James Street, Fortitude Valley Ph: 07 3252 7848 more
Situated in Brisbane’s newest and most exciting precinct, River Quay, The Jetty South Bank is a contemporary and stylish dining and bar destination, with sweeping, uninterrupted river views, beautiful interior design and attention to every detail. more
Libertine Bar and Restaurant is the perfect accompaniment to Brisbane Festival. more
The cuisine at Fat Noodle is a dynamic mix of Vietnamese, sprinkled with Chinese, Thai and Malay. The man behind it is Luke Nguyen, one of Australia’s leading celebrity chefs and owner of the award-winning Red Lantern restaurants in Sydney. Festival Flavours Dish Luke Nguyen’s signature dish, fat pho noodles – a 20-hour beef broth with thinly sliced Angus sirloin and brisket, bean sprouts, fresh Thai basil, fresh chilli and rice noodles – paired with the Bacardi la fiesta cocktail. Fat Noodle Treasury Casino & Hotel, Brisbane City Ph: 07 3306 8888 more
A traditional beach vibe and a casual approach to waterfront dining are what South Bank Surf Club is all about – taking the best of Queensland (weather, fresh food and lifestyle) and serving it in a modern way with a great view to accompany. more
The experience of savouring divine cuisine is one best shared with others – this is the ethos of River Quay's Popolo Italian Kitchen and Bar. more
Along with its formal-dining and alfresco spaces, 5ifth Element also hosts Australia’s largest selection of wines by the glass. more
This enticing and enveloping culinary destination is the result of the forward-thinking Moubarak brothers, who are responsible for bringing you Fortitude Valley’s Laruche Bar and West End’s Lychee Lounge. more
Brew is one of Brisbane’s first laneway cafes and wine bars, offering something different in the city. more
Lock‘n’Load Bistro strives to embellish the eclectic West End culture and create a neighbourhood eatery for locals and visitors alike. more
Bacchus features three unique settings: an outstanding restaurant, a bar (recently named one of the world’s best), and a pool bar that allows visitors to make the most of Brisbane’s year-round temperate weather. Every element of Bacchus, from the design to the menu, has been created with indulgence in mind. Bacchus’ unbridled passion for seasonal ingredients is matched by a superb wine list and impeccable service. Festival Flavours Dish Cured kingfish with wild garlic, soft-boiled quail egg, Sturgeon caviar, radish, edamame beans and smoked oyster aioli, paired with a glass of Vinaceous Burlesque Blanc de Blanc sparkling wine. Bacchus 9 Glenelg Place, South Bank Ph: 07 3364 0843 more
Tartufo (Italian for truffle), is one of executive chef Tony Percuoco’s most loved ingredients – the rest, as they say, is history. more
A stylish ambiance of a gracious home welcomes guests at Spring with a sophisticated quirk. more
Customs House has a licensed restaurant that provides dining in the smart interior of the restaurant or outside with river views set against the building’s magnificent architecture. Guests can be assured of excellent food, fantastic river views and friendly professional service. The cuisine is modern Australian with an emphasis on good, clean flavours including locally sourced seafood. Festival Flavours Dish Barramundi, fennel and potato puree, crispy artichokes, lemon crumble and sauce verde, paired with a glass of Vinaceous Shakré Chardonnay. Customs House 399 Queen Street, Brisbane Ph: 07 3365 8921 more
At champ kitchen & bar the team of chefs is led by Lucas McMillan, who brings a level of skill, experience and an international panache and perspective to Brisbane dining. The food at champ is exceptionally crafted, reveals a sense of humour and, most importantly, tastes amazing. champ shares a commitment to extraordinary honest food that won’t break the bank, coupled with relaxed service to be enjoyed with a view extending from Brisbane’s Cultural Forecourt across the river to the city. Festival Flavours Dish Seared yellowfin tuna, watermelon, soy gel and wasabi, paired with a glass of Vinaceous Salome Tempranillo Rosé. champ kitchen & bar 114 Grey Street, South Bank Ph: 07 3844 4470 more
