Beyond the Menu
Beyond the Menu: Louis Tikaram talks festive feasting at Stanley and his plans for Christmas Day
Food & Drink

Beyond the Menu: Louis Tikaram talks festive feasting at Stanley and his plans for Christmas Day

Ask Louis Tikaram about his ideal Christmas lunch spread would be and he'll say there's nothing better than a tray of fresh mangoes and a procession of killer waves to surf. At Stanley, however, it's different. In the lead-up to Christmas the talented chef is cooking up a cracker of a festive feast, with three kinds of banquets boasting loads of Cantonese delights to devour. As the year winds down, we caught up with Louis to talk about how 2023 has treated the Howard Smith Wharves stand-out, his favourite summer produce, highlights of his current menu, which restaurants he's loving right now and what he'll really be cooking on Christmas Day. more

Beyond the Menu
We chat traditional Chinese cooking and the business side of hospitality with Southside head chef Benny Lam
Food & Drink

We chat traditional Chinese cooking and the business side of hospitality with Southside head chef Benny Lam

Ever since opening at the heart of Fish Lane's Town Square hub in 2020, Southside has been keeping foodies coming back time and time again with its nuanced take on modern-Chinese cuisine. The restaurant's success can be chalked up, in part, to the culinary wizardry of head chef Benny Lam, who deftly weaves East- and Southeast-Asian influences throughout his produce-led menu. With Southside's winter menu in full swing, we spoke to Benny about his career to date, the challenges of running a kitchen and what dishes are worth popping in to try right now. more

Beyond the Menu
Suwisa Phoonsang chats cooking philosophies, worldly inspiration and Tillerman's current menu
Food & Drink

Suwisa Phoonsang chats cooking philosophies, worldly inspiration and Tillerman’s current menu

Since September last year, high-end riverside restaurant Tillerman has been wowing crowds with a menu that champions fresh, local seafood, worldly inspiration and connection. Upholding this ethos in the kitchen is head chef Suwisa Phoonsang, whose global influences and flavour-driven quirks manifest in a menu of mouth-watering morsels. We caught up with Suwisa to chat everything epicurean, from go-to home-cooked meals to pantry must-haves and everything in between. more

Beyond the Menu
Dario Manca of Rosmarino chats creative cooking, his culinary career and contemporary Italian cuisine
Food & Drink

Dario Manca of Rosmarino chats creative cooking, his culinary career and contemporary Italian cuisine

Before he was helming the kitchen at Fortitude Valley's beloved Rosmarino, Dario Manca was rubbing shoulders with some of the industry's elite. From working under Gordon Ramsey to three Michelin Star chef Heinz Beck, Dario's career has seen many highlights, but none top his more recent culinary pursuits. We chatted to Dario about his career from making pizzas at 13 to his punchy and fun approach to Rosmarino's mouth-watering menu and everything in between. more

Beyond the Menu
Brooke Saward of Brooki Bakehouse chats macaron making in Paris and the joys of baking
Food & Drink

Brooke Saward of Brooki Bakehouse chats macaron making in Paris and the joys of baking

Before she was making some of Brisbane's best confections, Brooke Saward was a globe-trotting travel blogger. She had accumulated thousands of followers thanks to her holidaying resource World of Wanderlust, through which she experienced the wonders of the world. When the self-confessed dessert die-hard starting taking macaron-making classes at the Ritz Escoffier in Paris, Brooke's career trajectory changed. Now based in Brisbane, Brooke has opened Brooki Bakehouse, a Fortitude Valley dispensary known for its in-demand cakes, cookies and macarons. A year on from Brooki's opening, we caught up with the self-taught dessert doyenne to chat about the Brooki journey so far, running an owner-operated businesses and her tips for the best food cities in the world. more

Beyond the Menu
Ben McShane of Clarence talks about the intrinsic beauty of produce and cooking instinctually
Food & Drink

Ben McShane of Clarence talks about the intrinsic beauty of produce and cooking instinctually

When Woolloongabba restaurant Clarence opened to the public in January 2022, early visitors marvelled at the venue's championing of sustainable and hyper-seasonal sustenance. The chef behind this offering was Ben McShane. After stints honing his craft at venues like Stokehouse Q, Kiyomi and Nineteen at The Star, Ben and front-of-house superstar Franklin Heaney teamed up to open the character-filled neighbourhood bistro that tapped into the circular food systems and ethically sound practices of its suppliers. A year on and Ben has taken that same approach and applied it to Corner Deli, Clarence's sandwich-specialising sibling that has taken taste buds by storm. We had a chat with Ben about going the extra mile, but doing it as simply as possible. more

Beyond the Menu
Andy Ashby of C’est Bon shares his less-is-more approach to cooking and where he eats when he’s not in the kitchen
Food & Drink

Andy Ashby of C’est Bon shares his less-is-more approach to cooking and where he eats when he’s not in the kitchen

Brisbane isn't short on French-inspired restaurants, but if you're looking for a restaurant that gets you as close to the promenades of Paris without jumping on an airplane, then C'est Bon must be at the top of your list. The restaurant, which boasts a bar, creperie, open-air terrasse and rooftop space, has been a go-to for Francophile foodies for years, but with chef Andy Ashby at the helm since 2020, the institution has been taken to greater culinary heights. We chatted with Andy for Beyond the Menu, talking about his early career inspirations, his less-is-more approach to cooking, highlights from C'est Bon's current menu and where Andy likes to eat when he's not in the kitchen. more


The Locals Next week:

Beyond the Menu
Beyond the Menu: Adelita Wine Bar's Lauren Kinne talks culinary vision, staying humble and the highlights of her new menu
Food & Drink

Beyond the Menu: Adelita Wine Bar’s Lauren Kinne talks culinary vision, staying humble and the highlights of her new menu

From the most luxurious high-end bistros to the cosy corner cafes, Brisbane's hospitality scene is buoyed by chefs, waitstaff and bartenders. This city has a cracking cadre of cooks turning out food of an exceptionally high calibre, so we figured we'd show some love to chefs that we think are doing some exceptional work in Beyond the Menu – a brand-new interview series where top chefs, drink makers and sommeliers from Brisbane's most beloved venues chat all things food, wine and cocktails. This week, we're catching up with Lauren Kinne, head chef of Adelita Wine Bar in Wynnum to talk about finding (and maintaining) her passion, taking a holistic approach to running a kitchen and what morsels on Adelita's new menu are must-try dishes. more