Recipes
Food & Drink

Tuck in to a classic hot apple pie this winter

While our southern counterparts might scoff at Brisbane’s version of ‘winter’, we’ll still take any excuse to wrap ourselves in wool and hoe into comfort food. Of course no winter feast is done without dessert, so no matter how full you are from slow-cooked meats or stout pies, make sure you locate that extra dessert stomach and give this winter warmer a crack. Feel free to get creative with the pastry by carving out letters or creating a pattern, and serve the finished product with a dollop or three of whipped cream, custard or ice-cream. more

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Build a fresh Vietnamese chicken banh mi sandwich

From the chaotic crannies of Hanoi to the sleepy beach town of Doc Let, Vietnam is a street-food lover’s utopia. Stalls stud street corners and markets fill city plots, offering handheld snacks ranging from rice paper rolls to marinated pork skewers. A popular street-food snack that has found overwhelming popularity internationally is the classic banh mi. Combining the French influence of the baguette with the balanced Vietnamese flavours of the fillings, this travelling sandwich is a street-food staple. Fillings can vary depending on taste, but typically include fermented vegetables, meat, coriander and mayonnaise. In the recipe below, we’ve opted for chicken dressed up in a variety of condiments. more

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Embrace seasonal produce with fish tacos and sweetcorn salsa

Sure you can munch on imported fruit at any time of year and crack into tins of vegetables month in and month out, but the simple pleasure of eating in tune with the seasons is unsurpassed. Any local who has ever strolled through the aisles of Rocklea’s Brisbane Produce Market and eyed off the bounty of fresh fruit and vegetables available will appreciate the value of fresh, local and seasonal. As we step boldly into winter with scarfs knotted and soup ladles at the ready, the Queensland vegetable industry has united with the Brisbane Produce Market, Bowen Gumlu Growers Association Inc. and Bundaberg Fruit & Vegetable Growers to launch the Colour Your Winter initiative. As in-season local produce like sweetcorn, tomatoes, broccoli and capsicum takes the spotlight, some of the state’s best chefs have been inspired to share their favourite dishes. In the recipe below, Restaurant Two… more

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Slice into a sweet potato and macadamia frittata

Just 25 km north of Gympie, on the rolling green hills of Anderleigh, more than 3000 macadamia trees are doing their darndest to flower. Once these pale-yellow blooms are pollinated by bees, they will develop into small green buds which will eventually mature into that gloriously creamy nut, the macadamia. The hardworking folk from Sandy Creek Macadamias will then rustle up the harvest for you to enjoy as a standalone snack or whipped into a dressing, meal or garnish. Before the crew share their wisdom at Regional Flavours in South Bank Parklands on Saturday July 19 and Sunday July 20, they’ve been kind enough to share this recipe for a sweet potato and macadamia frittata. Slice it up for lunch, dinner or a snack in between. more

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Toast the weekend with beer-battered fries

You might be accustomed to swilling a schooner of beer alongside a fresh bouquet of crispy fries, but why not try something a little different by raising that glass and pouring it straight into the batter. Try this basic recipe for beer-battered fries to fill the gap before dinner, accompany an after-work tipple or serve alongside gourmet homemade burgers. more

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Sweeten up with banana crepe pockets in dipping sauce

Australian palates may be more accustomed to fluffy pancakes or portly little pikelets, but the thin crepes favoured by the French can make the perfect snack or post-dinner indulgence. Easily adapted to sweet or savoury, crepes are often topped or cocooned in various condiments, from a squeeze of lemon and a dusting of icing sugar, to a simple berry compote or spinach and cheese. We’ve opted for a creative twist on presentation by gathering the crepes into pockets, stuffing them with sliced banana and serving them in a warm chocolate dipping sauce. more

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Nourish the belly with Italian risotto al radicchio

We can’t think of a better way to spend a chilly winter’s evening than hovering over a pot of aromatic Italian goodness, with glass of wine in hand. Take the time to cook up a real winter warmer this weekend, adding radicchio and bacon to the standard Italian staple of risotto. This leafy chicory lends a slightly bitter taste and lovely purple hue to your risotto, while the addition of bacon and red wine will do wonders to warm that belly on a cold evening. Add plenty of parmesan and you'll question why you're ever tempted to leave the house. more

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Dip hot, fresh churros into gooey chocolate sauce

Winter has finally fallen upon Brisbane. As the sun drops below the horizon earlier each day, long cool evenings beg for belly warming indulgences and simple pleasures. We’ve taken to spending those longer night hours crafting wintertime desserts and this week we struck upon edible gold with those fried Spanish doughnuts, churros. While these snacks are traditionally nibbled at breakfast, we’ve been dipping them into warm chocolate sauce as a post-dinner treat. more

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Test your tastebuds on veal kidney and sweetbreads with black trumpets

Celebrated French chef Stéphane Reynaud grew up in a family of butchers, so it’s little surprise the man has spent the greater part of his life chomping through all manner of meat, from the traditional cuts to the edible innards. Offal, or organ meats, often cop a lot of flack but nose-to-tail advocates argue that using these less-popular parts of the animal is simply responsible eating. In Stéphane Reynaud's Book of Tripe, the restaurant owner encourages home cooks to forget their prejudices, make mates of their local butcher and dare to cook beyond their comfort zone. This recipe for veal kidney and sweetbreads with black trumpet mushrooms serves five brave bellies. more

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Wake up to a savoury breakfast pizza

While many of us may be guilty of frequently hoeing into stale pizza left over from the night before, we’ve discovered that rising in the morning to handcraft a fresh sphere of breakfast-flavoured goodness is a far better option. Indulge your cravings and whims, opting for fresh vegetables and lighter toppings on a clear-headed morning or heartier bacon and eggs when foggy head and fragile stomach calls for grease. The recipe outlined below is ideal for the early riser, the fragile and hungover, or the late bruncher. Follow the directions to make your own pizza base and basil pesto, or take the simple route and swing by your local grocery store. Throw a few pizzas in the oven, invite your mates around and enjoy a savoury pizza party for breakfast. more

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Warm the belly with Egyptian stuffed vegetables

When our bellies start craving comfort food, our imaginations often run straight to giant bowls of hearty pasta and steaming pot pies. As winter creeps closer day by day, set the intention this year to take a healthy twist on traditional cold-weather nosh. Start with this easy recipe for a colourful medley of vegetables, stuffed with Middle-Eastern spices and short-grain rice. Take your pick of seasonal vegies and nourish both body and soul. more

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Craft hot, fresh crumpets for chilly mornings

The sun may be taking longer to rise each morning, but that doesn’t mean us working bees can. As the mornings cool down and bed becomes harder to leave, we’ve been inventing crafty new ways to coax ourselves out of the covers and into the cold. And what better incentive than a hot breakfast? Soft curls of butter and sweet honey oozing through the cavities of hot crumpets ought to do it. Toddle into the kitchen and make yourself a cuppa as you flip some fresh crumpets for breakfast on a chilly Brisbane morning. more

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Tiki bread melds spiced rum, banana and coconut

Coconut milk, pineapple, banana and spiced rum – with a few added surprises, this base banana bread recipe gets upgraded to tiki bread status. We’ve baked this one in a cake tin instead of a loaf tin to yield triangular slices, but either rendition will work out fine. more

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Crunch on Indian avocado and salmon roe pani puri

Sometimes the messiest of meals can be the most enjoyable. This Indian street-food snack may indeed require bib and a handful of serviettes, but the resulting mouthful is a zesty reward of flavours and textures. The crispy spheres of pastry are traditionally filled with chickpeas or potato, but this recipe takes a modern twist with creamy avocado salsa, sour cream and salmon roe. Feel free to get as creative as you like, then throw the whole thing in your gob for a taste explosion. more

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Bake a loaf of chocolate bacon damper on the campfire

We love baking bread … the pop of air that comes with the first punch of a risen dough, the rhythmic kneading, streaks of flour dusting benchtops, hands and cheeks alike. But we thought we’d put a little extra effort into our choice of bread this weekend, honouring our roots with a loaf of damper. Traditionally damper was made using flour ground from spinifex seeds, which has a brown hue – so perhaps try using wholemeal flour instead of the usual stark white varietal to replicate the colouring. For this recipe, we’ve opted to jazz up a traditional damper with added chocolate and bacon for something a little bit different and a whole lot luscious. more

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Potter over a moreish seafood paella this Good Friday

As Easter Sunday approaches, carrying its delicious lures of chocolate eggs and hot cross buns, we can also look forward to an all-out seafood feast on Good Friday. What better way to celebrate the tradition than by throwing a bunch of oceanic edibles into the pan and whipping up a seafood paella. We've included chicken in this recipe, but you can tweak the ingredients to suit your tastes. Cast a net into the ocean or grab a bounty of fresh calamari, prawns and mussels from local suppliers like Fresh N Wild Fish Portside, Samies Girl Fresh Seafood Market in Hamilton or The Fish Factory in Morningside. more

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Crack into hot spinach and cheese empanadas

As the temperature cools ever so slightly and we take the opportunity to turn our attention to comfort foods, a piping-hot parcel of pastry stuffed full of gooey cheese and spinach sounds like the perfect warming autumn snack. Fire up the oven, grab a mountain of absorbent napkins and crunch into the ultimate Argentinian street food. Chefs Enrique Zanoni and Gaston Stovelmaher share their recipe for this vegetarian classic below, which seduces the crowds at their two restaurants and wandering street-food truck in Paris. more

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Spoon into strawberry, cream and oat crumble

Strawberry season is almost upon us so we embarked on a purely self-indulgent mission this week to hunt down the very best dessert recipe to indulge our palates. Enlisting the help of Belfast-born, Brisbane-based chef Alastair McLeod, the result is nothing short of divine. With a passion for showcasing fresh, seasonal produce, Alastair has managed to trump the standard strawberry-and-cream cup by adding slivers of oaty biscuits and a splash of Irish whisky. Between preparing for an appearance at the state’s largest food industry event, Fine Food Queensland, from April 13–15, the chef gathered his favourite organic ingredients and showed us how to craft one hell of a decadent dessert. more

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Wolf down a bowl of Middle Eastern mujaddara

A Middle Eastern dish popular in Israel and Lebanon, mujaddara finds slight variations and spellings to its name depending on the country in which you’re sampling the dish. A basic meal centering on rice, lentils and caramelised onions, mujaddara can be topped with fried onions, toasted pine nuts and spiced yoghurt for extra flavour. You can also stir through ground cumin and fresh coriander and mint, but we’ve simply incorporated these flavours into the yoghurt. more

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Make a smoothie bowl for your morning nourishment

In the spirit of açai and pink pitaya bowls, we’ve knocked up this liquid doozy of a breakfast. By making your smoothies thicker and serving them in a bowl – with the added texture of nuts and chunks of fresh fruit – this normally quickly devoured drink becomes a slowly enjoyed nourishing meal. We’ve chosen an assortment of nuts, strawberries and figs to sprinkle atop our bowl, but you can alter these ingredients to suit your tastes or simply adapt to what is currently in your pantry. more