One of Queensland’s best growers and distributors of munch-worthy peanuts is Kingaroy’s The Peanut Van. The Patch family is driving its van to Brisbane to share its delicious snacks at the Eat Street Markets. more
As you drive into Byron, you’ll find it hard to miss the latest member of the community welcoming your arrival. Stretched out over 80 glorious acres on Ewingsdale Road, The Farm Byron Bay is now open, bringing the true meaning of paddock to plate to the heart of Northern New South Wales. more
A quaint store perched on Thistle Street is the new go-to for gourmet macarons in Brisbane. more
What is there not to love about Adriano Zumbo? The man can craft you a lavender, thyme and strawberry macaron just as easily as he can whip up a bangers and mash pie. The Sydney-based patissier shot to fame when his croquembouche tower appeared on the first series of MasterChef Australia and he’s been a household name ever since. Now the master has wooed us once again with his third cookbook, The Zumbo Files. Unexpected flavours and vibrant colours fill the tome, which will guide amateur homecooks through the baking process. Spend the rainy Easter long weekend pottering about in the kitchen, whipping up this hearty dish. more
With an effortlessly slick interior and a menu to match, Workshop 14 is a great new addition to the Portside dining scene. This family-run business is the perfect spot for a breezy evening cocktail or a tipple and a nibble with friends. more
If you are tired of the sickly sweet nature of mass-produced tonic waters, consider making the switch to the concentrated syrup of Blood Moon Tonic. more
Although summer is behind us, there are still plenty of reasons to enjoy a cold-press coffee. Brisbane coffee roaster Merlo has just unveiled its new cold-press brew, which is being distributed throughout South-East Queensland. more
Jackfruit is a tasty and nutritious fruit that is loved in many countries around the world. Although its rough exterior might seem to say otherwise, the fruit is edible and is delicious in a variety of dishes or even consumed on its own. more
Don’t be caught out this long weekend by turning up to an old favourite or exciting new discovery to be met by locked doors and a closed sign. We’ve taken the hard work out of long-weekend dining for you, with this round-up of Easter trading hours in venues around Brisbane. more
From whispers of laneway bars to healthy 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
The brownie wasn't always part of our baking vernacular, introduced at the end of the 18th century as a cross between a cake and a soft cookie. Now coming in a variety of forms, brownies can be fudgey or cakey and may include nuts, icing, chocolate chips or fruit. more
Teneriffe’s Sourced Grocer has gained a new sibling, with Gauge opening its doors in South Brisbane last week. Sitting pretty on Grey Street, the new eatery adds a new dimension to the Brisbane dining scene, plating up inventive dishes in a bright and airy setting. more
Pan-Asian street food and cracking cocktails have found a new home at Heya Bar on Brunswick Street. more
Yesterday, Wednesday March 25, saw the second Malt Traders bottleshop and deli open its doors in Brisbane. more
Some of Brisbane’s brightest emerging food sparks will be selling their wares and forging connections with locals at Small Batch Autumn this weekend. more
You may take your eggs with bacon, perhaps salmon, a bit of avocado or on a slice of crusty sourdough, but how about with weeds? The dark-green weeds that grew wild along the Aegean coast were gobbled gleefully by the Cretans for centuries before the Turkish eventually incorporated them into their cooking. This dish for Cretan eggs with wild weeds pays homage to those surprising little treasures, incorporating ingredients we can find readily here in Australia, such as endives, radicchio and rocket. Follow Istanbul-born chef Somer Sivrioğlu and food scholar David Dale’s lead as they explain in their new cookbook Anatolia how to construct this epic breakfast. more
The increasingly popular Brisbane-based brewery has expanded its range with the addition of canned beer. more
You aren’t reading this incorrectly – a Californian company is creating biodegradable coffee cups that are seeded, meaning that java-junkies can help the environment by ignoring the bin entirely. more
This interesting vegetable may look like something out of a science-fiction movie, but the edible flower bud is quite similar to your run-of-the-mill broccoli or cauliflower and has some of the same benefits and uses. more
Whether you're familiar with traditional New Zealand fare or not, your tastebuds are sure to be impressed by what Grandma's Kiwi Kitchen plates up. more
