Ease off the brie and calm down about camembert – the cheese of the season is Swiss. Brisbane dairy daydreamers can get boxes of artisan Swiss raw milk cheese sent to their door thanks to The Red Cow’s Alpine Express service. more
From whispers of licensed chicken rotisseries to Uncle Ho's new name change, The Weekend Edition is always on the search for the latest news in Brisbane, dedicated to ensuring its readers are in the know. When we put our ears to the pavement this week, this is what we found out … more
Brisbane has just gained its first high-rise sky bar – perched 30 storeys up atop Four Points by Sheraton with sweeping views of the Story Bridge, Botanic Gardens, city skyline and beyond from its Mary Street rooftop position. more
Mmm ... pho. Could there be anything more comforting? Slurping that brothy, meaty, noodley, herby goodness is like getting a big warm hug from the inside out. The next time you get a hankering for this Vietnamese culinary gift to the world (we really love pho you guys), head to Newstead's newest hole-in-the-wall, Phat Phở. more
The effervescent tingle of champagne hitting your lips is usually the first sign of a pretty wonderful time. Unfortunately for us in the faraway land of Australia, by the time champagne hits our shores it can become a little too pricey to drink for every celebration. As a lover of the bubbly elixir, restaurateur Jerome Dalton believes that it's time champagne was something to be enjoyed here on the regular – not just for special occasions. more
A popular haunt on Logan Road has undergone some changes and reopened with a new menu and a new vibe. Crosstown Public House is now open to keep ‘Gabba locals fed and watered. more
Every day we get home and stare bleary eyed at the fridge thinking, 'What can I eat that is quick, easy and healthy?' Five years ago, chef Callum Hann and dietician Themis Chryssidis conducted their first class at Sprout Cooking School based around that exact premise, and it still remains their most popular course. In their new book, aptly titled Quick. Easy. Healthy., Callum and Themis offer more than 70 recipes that use only easy-to-access ingredients, require minimal prep and clean up and are good for your insides. You’ll find dishes such as pork, fig and blue cheese salad with honey balsamic glaze, chorizo, chickpea and green olive tagine, and this recipe for delectable instant banana ice-cream with sesame praline. more
Melt-in-your-mouth salted caramel truffles. Decadent chocolate-studded brownies. Freshly-baked tarts bursting with locally sourced fruit. We double dare you not to salivate over these delicacies from Chokola’j. more
From whispers of raindrop cakes in Brisbane to Botanica's second location, The Weekend Edition is always on the search for the latest news in Brisbane, dedicated to ensuring its readers are in the know. When we put our ears to the pavement this week, this is what we found out … more
Walk in. Sit down. Gloves on. Bibs tied. Crustacean tools at ready. You're going to make a mess, but that's all part of the fun. Seafood lovers, prepare yourselves. Brisbane just got its first American-style crabhouse. more
When deliveries arrive at work for you, it's pretty damn exciting. Sure, flowers are sweet. It's thrilling when your latest ASOS package arrives. But imagine the joy one experiences when they get a gourmet jarcake delivered to their desk. Yeah, you read correctly. A cake. In a jar. Delivered. To you. more
A cosy corner location on Sandgate Road has been converted into a hub of flavoursome traditional Indonesian cuisine, owned and operated by experienced Indonesian cooks. more
The Morningside Panthers Football Club has changed the game when it comes to local club dining, welcoming a bunch of top-notch chefs to open up a modern bistro overlooking the oval. more
Tuckshop days were the best school days. You'd roll up to the window with your brown-paper bag and the perfect amount of spare change for a chocolate milk, meat pie and – the best 'til last – a sugary pink-iced finger bun. If, like us, its been far too many years since that sweet coconutty goodness graced your lips, it's time to make a change. Invite your nearest around for a good old fashioned high tea (or a tuckshop-themed party, now there's an idea) and whip up a batch of these delicious homemade fingers buns from Anneka Manning's new book, BakeClass. more
The subscription box craze is only getting more popular, with more and more services offering home delivery on a range of products. One of the most popular boxes is the health-conscious selection from GoodnessMe. more
From whispers of Brisbane's first licensed fromagerie to lunchtime mini markets, The Weekend Edition is always on the search for the latest news in Brisbane, dedicated to ensuring its readers are in the know. When we put our ears to the pavement this week, this is what we found out … more
Looking to bring a new element to Paddington’s dinner scene, a group of friends have stepped outside their comfort zones and opened Hai-Hai Ramen on Latrobe Terrace. more
Often when we take a roadtrip, there's a spectacular something waiting for us at the end. Sure, there's picturesque views and amusement parks ... or you could drive straight to cheese wonderland. This weekend, gather your fellow turophiles (yes, there's a word for people like you) and head out to a local cheesemaker. Here are five we recommend ... more
This is a public service announcement – did you know you can visit Eagle Farm Racecourse outside of race and market days? Admittedly, before now there wasn't much reason to go, but a little hidden cafe is here to change that. more
It’s no secret that Brisbane is thriving when it comes to having top-quality eateries. New restaurants and bars are popping up every week, with some great culinary minds working magic in the kitchen. For something a little bit different, we asked some of the winners and runners-up of the 2015 EAT/drink Awards – sponsored by Newstead Brewing Co. – to give us a behind-the-scenes look at the lives of Brisbane’s top chefs. For the first instalment of The Chefs Series, we picked the brains of five chefs to see what they like to cook at home when the pressure is off. more
