The details
Since their very first meeting in Queenstown many moons ago, husband-and-wife duo Tracey and Alastair Macpherson have been travelling the globe, plying their hospitality skills at every stop. From New Zealand to Japan and Scotland, the duo worked across a plethora of venues including some renowned culinary institutions. Before moving to Brisbane with their young family over three years ago, Alastair was head chef of Michelin-starred Edinburgh restaurant The Kitchin, while Tracey managed Restaurant Martin Wishart – another starred locale. Upon their return to Queensland, the duo decided to utilise their high-end dining pedigree to open a restaurant of their own, but finding the perfect location proved difficult. Over the ensuing years Al took on the role of QPAC’s executive chef but the search continued. The duo noticed that demand for top-notch cafes far outweighed a want for high-end dining, and so Tracey and Al’s vision for an eatery of their own changed to suit. Huskk on Days Road in Grange is the result of the Macpherson’s patience and vision – a cafe that looks to attain the same standard of consistency as high-end eateries, but imbued with a relaxed and accessible environment suitable for all comers.

The space
After searching more than 20 spaces, the Macpherson’s dream location was eventually found in the heart of Grange – perfectly positioned as a handy hub for locals. The building, once home to craft-beer haunt Brew House, has been transformed into an airy space with plenty of natural light filtering through the floor-to-ceiling windows. Orange terracotta tiles have been stripped away and the floor ground down to reveal stunning flecked concrete, while Brew Master’s black walls and ceilings evaporated underneath a fresh lick of paint. Reclaimed timber has been fashioned into Huskk’s breakfast bar and large communal table, with interior and al fresco seating options available catering to groups of various sizes.

The food and drink
Throughout his career, Alastair has been fascinated with using native ingredients in their natural state, always first and foremost opting to draw menu inspiration from what is available around him. For Huskk’s debut menu, Al has chosen to plate up a series of classic breakfast and lunch items, blending familiarity with seasonal ingredients sourced from passionate small-scale growers and suppliers. Gingerbread pancakes, granola smoothie bowls, slow-cooked mushrooms with truffle cream, fish tacos with pickled red cabbage and potato and leek hash are some early standouts. Both Tracey and Al are firm advocates of wholefoods and nutritionally beneficial eating, and as such have avoided processed food, reducing the environmental footprint where possible. Local coffee outfit Bear Bones is supplying the caffeine, while organic loose-leaf tea from Mayde, cold-pressed juices from HRVST ST and house-made hibiscus lemon myrtle iced-tea is also available.

Huskk is open now! For opening hours and contact details, click over to the Stumble Guide.