We love a dish that surprises our tastebuds and baffles our brains. In this easily prepared snack fusing both sweet and savoury, pancakes make a new ally out of the humble pumpkin. Nosh on these fluffy beauties at any hour of the day, whether the cravings call at breakfast, brunch, lunch or any time in between. more
While Brisbane and Gold Coast locals have been happily shoving slices of Goldsteins Bakery's original baked cheesecake into their maws for decades, the signature dessert didn’t always carry the celebrated crown. In fact, when Julius and Paula Goldstein first arrived in Australia from Europe in 1939 and set up The Busy Bee bakery on Roma Street, their customers would often voice concerns that the cheesecakes had gone off, due to their traditionally sour taste. But the Goldsteins stayed true to their roots and now, as the second and third generations celebrate 70 years in business, the artisan bakers are sharing their original cheesecake recipe with their loyal customers. The Goldsteins traditionally make their own quark, but you can source it locally from Barambah Organics or Paris Creek Farm. Follow in the bakers' floury footsteps and try your hand crafting this European indulgence… more
We all have our own unique strategies and tactics for knocking out a killer hangover – from electrolyte-packed sports drinks to whole-body plunges into cold pools – but perhaps one of the most universally accepted is the tabasco-loaded bloody mary. Take up the hair-of-the-dog challenge with a shot of vodka and distract that compressed brain by busying yourself with garnishes. Drink forth, and good luck. more
You may not usually take cooking advice from an 18 year old, but food blogger, recipe developer, photographer and stylist Izy Hossack is one unique talent. Since her early teens, she’s been experimenting with food and luring hordes of loyal followers to her site, topwithcinnamon.com. Now the internet phenomenon has published her first book, which is packed with gems like ten-minute granola, coconut berry pancakes and kale pesto. In this recipe for 40 crispy fig and walnut parmesan crackers, the foodie has once again simplified the cooking process without sacrificing the end result. Keep a batch of these beauties in the freezer for unexpected drop-ins, lingering guests or between-meal hunger pangs. more
The culinary mastermind behind Melbourne’s Beatbox Kitchen burger trucks, two Taco Trucks and dessert paradise All Day Donuts has now spread the foodie love around the nation with the release of his new cookbook, Hungry For That. Raph Rashid is a legend in the Australian food-truck scene and his new tome of edibles is sure to tickle the tastebuds of anyone who has felt the satisfaction of homemade burger sauce dripping down their arms or the crunch of fried chicken in their teeth. Of course sweet endings haven’t been forgotten, with Raph quoting his personal favourite dining term ‘betsubara’, which translates from the Japanese to mean ‘even if I am full, I have an extra stomach just for dessert'. We couldn’t agree more, so it was with great pleasure we whipped up this refreshingly creamy horchata pie with zesty lime curd. Celebrate spring with a bunch of sweet-toothed friends… more
There’s something humbling yet soul-lifting about harvesting fresh seasonal produce from the earth and crafting the edible rewards into a nourishing meal for friends and family. South Bank’s new Epicurious Garden, which opened to the public last week, is inviting local foodies to do exactly that – help maintain an edible, productive garden in the parklands. The organic patch of herbs, fruit and vegetables has been designed by horticulture experts but will be partly maintained by volunteer gardeners, and hungry visitors will also be able to nibble on free samples as the produce grows. Inspired by the bounty of seasonal produce currently available in Brisbane, South Bank has shared its recipe for custard apple crumble, calling home cooks to forage for the last few custard apples of the season. Follow the recipe below to warm up your weekend. more
No matter where you are or what you’re legally obliged to do on Monday August 25, we’re imploring you all to take a break, have a seat and hoe into a mighty slice of cake. All for a good cause, of course. Australian Red Cross turns 100 this month and so it’s only right to show our respect by baking and binge-eating for the 2014 Red Cross Big Cake Bake. One of this year’s ambassadors, the wonderful Maggie Beer, has shared her recipe for burnt fig jam and almond cake, which is sure to be a standout on any Big Cake Bake table spread. more
Delicate, paper-thin crepes drizzled with raw honey, a slathering of fruit conserve or a few fresh banana slices are the perfect snack to nibble between meals, at breakfast or as a late-night dessert. But for those whose bellies wage war against gluten, this sweet treat can often equal significant pain. The three chefs behind Parisian restaurant and grocer No Glu have banded together to share their palate-seducing gluten-free recipes with homecooks the world over, launching their first cookbook Good Without Gluten this month. The French favourite has made a very welcome appearance in the tome, substituting regular flour for gluten-free and chestnut. Cooks are recommended to make the batter the night before and allow it to rest in the fridge overnight. more
The mandwich is no humble repast. It’s a beast subject to its own laws; one that may leave you gasping for breath, wiping condiments from your chin and sitting out your next meal. But Billy Law, the culinary genius behind new cookbook Man Food, has toned down the fool’s gold from the mighty monsters originally developed in Colorado, which boasted a hollowed-out bread roll stuffed with one jar each of peanut butter and grape jelly, and a pound of crispy bacon. Billy’s recipe below serves two very hungry bellies. more
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
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
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
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
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
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
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
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
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
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
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
