Recipes
Munch on vegan grawnola with coconut mylk
Food & Drink

Munch on vegan grawnola with coconut mylk

Once upon a time there lived a chain-smoking, hard-partying sales manager named Maz Valcorza, who ate many bacon sandwiches and and only exercised to stay reasonably fit. One day, in an effort to tone her butt, Maz decided to take up yoga – little did she know that off-the-cuff decision would change her life forever, leading her toward an organic, plant-based life. In April 2012 Maz opened Sadhana Kitchen in Sydney, the city's first organic, vegan, raw food and wholefoods cafe. In her book The Naked Vegan, Maz shares a number of the cafe's signature recipes, including this one for grawnola with coconut mylk and coconut whipped cream. Try it coated with raw dark chocolate as a treat or sprinkle over a chia pudding for added crunch. more

Food News
Pavement Whispers: Volume 65 March 29
Food & Drink

Pavement Whispers: Volume 65 March 29

From whispers of laneway festivals to 30-storey sky bars, 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

Restaurants
Comuna Cantina brings Latin-inspired eats and good times to Brisbane City
Food & Drink

Comuna Cantina brings Latin-inspired eats and good times to Brisbane City

Ah, the daily struggle – tossing up whether to eat something delicious and fun, or going for the healthy option. Trust us, it is a truly beautiful day when you realise you can have both. Ready to please the palates of both those wanting something a little naughty and those wanting something nice, Comuna Cantina has opened to serve up a tasty selection of Latin-inspired street food in Brisbane City. more

Cafes
Piggy Back carries all-day breakfast to Jindalee
Food & Drink

Piggy Back carries all-day breakfast to Jindalee

As a wise Leslie Knope once said, why would anybody ever eat anything besides breakfast food? Understanding that breakfast shouldn't just be reserved for early mornings, Piggy Back has opened to satisfy your bacon, egg and bircher cravings well into the afternoon. more

Recipes
Eat yo' greens with Mark Best's roast brussels sprouts
Food & Drink

Eat yo’ greens with Mark Best’s roast brussels sprouts

When you were a child, could there have be anything worse on your plate than brussels sprouts? If you haven't realised yet, these midget cabbages are actually damn delicious if prepared properly. In the words of renowned Australian chef Mark Best, "brussels sprouts are actually quite versatile and respond eloquently to not having the shit boiled out of them". In this recipe, Mark treats brussels sprouts with the respect they deserve to create a moreish side dish. You'll find this and a collection of more than 90 other recipes based around a single ingredient in Mark's new chef's compendium for home, Best Kitchen Basics. more


Food News
Pavement Whispers: Volume 64 March 22
Food & Drink

Pavement Whispers: Volume 64 March 22

From whispers of new twilight markets to inner-city cafes, 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

Recipes
Enjoy the oozy goodness of a panino con spinaci e brie
Food & Drink

Enjoy the oozy goodness of a panino con spinaci e brie

The picture above says a thousand words – the words 'get in my mouth' repeated over and over again. The beauty of Italian food is that it can be so simple but so incredibly satisfying, and this recipe for panino con spinaci e brie – or warm brie and spinach roll – is no exception. On her travels throughout Florence, author Emiko Davies fell in love the rich food history of the city and decided to immerse herself through her five-year-old blog about Tuscan food, its history and quite strict adherence to traditions. Her new book Florentine takes readers on a culinary journey through the streets of Florence, sharing recipes from busy trattorias and tiny osterias to hole-in-the-wall wine bars and late-night gelatarias. more

Recipes
Do Easter Italian-style with rosemary and sultana pandiramerino
Food & Drink

Do Easter Italian-style with rosemary and sultana pandiramerino

Around Easter, the smell of freshly baked hot cross buns lingers in the air, luring you into each and every bakery you pass. If you're a true connoisseur you've likely sampled all of Brisbane's best hot cross buns – but this year we challenge you to take your obsession a step further. Pandiramerino – or rosemary and sultana buns – are sticky, criss-crossed rustic buns traditionally made in Tuscany the Thursday before Easter. Thanks to Emiko Davis and her new book Florentine, you can try your hand at making your own! more

Food News
Pavement Whispers: Volume 63 March 15
Food & Drink

Pavement Whispers: Volume 63 March 15

From whispers of cheese subscriptions to Southern-style eats, 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

Cafes
Tuck in to pulled-pork eggs benedict at The Brass Barrel in Rosalie
Food & Drink

Tuck in to pulled-pork eggs benedict at The Brass Barrel in Rosalie

So, we know eggs benedict is delicious. But it’s been done, right? Small bar and cafe The Brass Barrel can guarantee you an eggs benny experience like no other – its signature dish has your classic poached eggs and hollandaise sitting atop a generous serving of braised pork served on a two-cheese and spinach scone with a drizzle of sriracha. This dish sets the scene for the entire menu, focusing on well-known classics with a distinct edge. more