Food News
Pavement Whispers: Volume 61 March 1
Food & Drink

Pavement Whispers: Volume 61 March 1

From whispers of new dining precincts to brunch burritos, 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
Dip your spoon into a supercharged chai creme brulee
Food & Drink

Dip your spoon into a supercharged chai creme brulee

The ancient Indian healing system of Ayurveda presents a holistic approach to feeling well, creating a union of the mind, body, senses and soul. Through a combination of nutrition, yoga and meditation, Ayurveda focuses on treating the individual as a whole, rather than a specific area or ailment. After studying Ayurvedic cookery and nutrition in India, nutritionist Lee Holmes has been incorporating its principles into her life and noticed significant results. In her latest book, Supercharged Food: Eat Right for Your Shape, Lee offers guidance for an Ayurvedic lifestyle, from understanding and finding your dosha to yoga poses and breathing exercises. There are also nourishing recipes for all seasons with ingredients that correct your doshic imbalance, in order to encourage overall wellbeing, weight management and health. You’ll find delights such as tea-poached chicken with green beans,… more

Food News
Pavement Whispers: Volume 60 February 23
Food & Drink

Pavement Whispers: Volume 60 February 23

From whispers of gourmet jarcakes to scrolled ice-cream, 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
Cook up this easy Vietnamese caramelised pork
Food & Drink

Cook up this easy Vietnamese caramelised pork

In 2009, foodies around the world were shocked when Condé Nast’s Gourmet magazine was suddenly closed. The most stunned was its longstanding editor-in-chief Ruth Reichl, who quickly realised that she wasn’t sure what the future held for her. In an effort to process that reality she turned to the kitchen, seeking to heal her emotions through cooking. My Kitchen Year follows Ruth through the course of her challenging year over four seasons and 136 recipes – recipes that represent her life-long passion for food. Throughout the book you’ll find a perfect pound cake for autumn, a decadent grilled cheese for winter, rhubarb sundaes for spring and this recipe for easy Vietnamese caramelised pork for summer. more

Markets
Savour a freshly made sweet treat at The Tool Box Chef
Food & Drink

Savour a freshly made sweet treat at The Tool Box Chef

Coming from Elk Espresso on the Gold Coast, Sirromet, Restaurant Two and Tukka, Gene Cavalchini has kitchen experience to rival many great chefs. But Gene has had his own business venture on his mind and now supplies freshly made treats to many cafes and restaurants across Brisbane and the Gold Coast. more

Food News
Pavement Whispers: Volume 59 February 16
Food & Drink

Pavement Whispers: Volume 59 February 16

From whispers of mouth-watering gelato to new paleo 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
Grill healthy pork chops with pear and lilly pilly compote
Food & Drink

Grill healthy pork chops with pear and lilly pilly compote

Mmm pork. Mmm pear. Mmm … lilly pilly? Chances are you haven’t had the opportunity to sample this tasty little fruit, but trust us – you’re going to love it. These purple berries grow on native Australian lilly pilly trees and have been eaten for thousands of years by Aboriginal people, but aren’t commonly found in everyday cooking. Ian Thorpe was first introduced to them by a friend on a tour of the botanical gardens in Sydney, and was immediately inspired to cook with them. You too can experiment with them in Ian’s recipe for pork chops with pear and lilly pilly compote – the berries add a slightly peppery taste to contrast the sweetness of the pear. This is one of the many recipes you’ll find in Ian’s paleo-inspired cookbook Eat Well Now, which focuses on great tasting food that is good for you too. more