Brace yourselves for a long weekend of epic proportions, as the 20th anniversary edition of the Caxton Street Seafood & Wine Festival lands in Petrie Terrace this Sunday June 8. more
That secretive little drinking den Lefty’s Old Time Music Hall has taken us by surprise once again, quietly opening new bar and bottleshop Liquor Store & Prairie Supplies last week. more
All kinds of treats and treasures have weasled their way on to the Paddington Deli & Epicerie shelves, from salted caramel macarons to imported French cheeses and Spanish salami. more
Celebrated French chef Stéphane Reynaud grew up in a family of butchers, so it’s little surprise the man has spent the greater part of his life chomping through all manner of meat, from the traditional cuts to the edible innards. Offal, or organ meats, often cop a lot of flack but nose-to-tail advocates argue that using these less-popular parts of the animal is simply responsible eating. In Stéphane Reynaud's Book of Tripe, the restaurant owner encourages home cooks to forget their prejudices, make mates of their local butcher and dare to cook beyond their comfort zone. This recipe for veal kidney and sweetbreads with black trumpet mushrooms serves five brave bellies. more
Brisbane’s newest wine-tasting event, Game of Rhones, will fill the halls of Fortitude Valley's Lightspace this Sunday June 8. more
Popular Japanese tableside condiment shichimi togarashi is a blend of seven spices used to enhance the flavour of grilled meat, noodles, rice and soup. more
A recipe passed down from generation to generation carries a special meaning to those who protect its legacy. It's this sentiment that has helped build the success of the Sunshine Coast’s Queensland Yoghurt Company. more
South Bank favourites Olé and The Sangria Bar welcomed a third addition to the familia this week, with Olé Fuego capturing the essence of a Spanish cantina in Indooroopilly. more
When the family boasts a lineage including the likes of Gerard’s Bistro, Laruche, Hatch & Co. and Lychee Lounge, there was never any doubt that the youngest sibling to join the Moubment Group would be a head turner. more
Time-pressed city workers can swing by The Eatery at Four Points by Sheraton for quality cafe fare in a relaxed setting. more
It has been estimated that every minute, over one million disposable cups are discarded into landfill. With these figures in mind, and the cooler months approaching, consider purchasing a KeepCup Brew, the latest addition to the reusable cup family. It can help make a measurable difference, and keep your beverages nice and warm. more
While many of us may be guilty of frequently hoeing into stale pizza left over from the night before, we’ve discovered that rising in the morning to handcraft a fresh sphere of breakfast-flavoured goodness is a far better option. Indulge your cravings and whims, opting for fresh vegetables and lighter toppings on a clear-headed morning or heartier bacon and eggs when foggy head and fragile stomach calls for grease. The recipe outlined below is ideal for the early riser, the fragile and hungover, or the late bruncher. Follow the directions to make your own pizza base and basil pesto, or take the simple route and swing by your local grocery store. Throw a few pizzas in the oven, invite your mates around and enjoy a savoury pizza party for breakfast. more
Cider’s history dates back to pre-Norman England when apple orchards heavily laden with fruit were used to produce a staple drink for hard-working farm hands. While some modern Australian producers choose to stick with time-honoured British traditions by using apples as their cider base, others like to experiment with different fruits and flavours. more
Often mistaken for a common weed, purslane is a versatile, green, leafy vegetable, which makes an excellent addition to your dinner plate. more
Retro butcher meets bistro diner at the new Ribs & Burgers restaurant, which opens on James Street in Fortitude Valley today. more
Let your inner glutton loose at Brisbane's first dessert cocktail bar, Cowch, which opens on Grey Street in South Bank this week. more
While you’re sipping away on your coffee beverage of choice, be it espresso, ristretto, flat white or latte, have you ever stopped to think about the roaster behind the cup – the person who creates and roasts the blend you’re drinking? One man has been silently creating award-winning blends for more than 30 years now and to many in the coffee industry he is one of the first coffee pioneers in Australia; in fact, he is one of a a few people who can truly be honoured with the title Master Roaster. His name is Peter Wolff, from Wolff Coffee Roasters, and over the years he has picked up a swag of awards for his undeniable talent in getting the best out of the bean. Last weekend, Peter Wolff took out three silver awards and two bronze awards at the Australian International Coffee Awards for his Edelweiss, Weiss, Schwarz and Hummingbird blends across the categories of Espresso,… more
When our bellies start craving comfort food, our imaginations often run straight to giant bowls of hearty pasta and steaming pot pies. As winter creeps closer day by day, set the intention this year to take a healthy twist on traditional cold-weather nosh. Start with this easy recipe for a colourful medley of vegetables, stuffed with Middle-Eastern spices and short-grain rice. Take your pick of seasonal vegies and nourish both body and soul. more
A sprinkling of white or black sesame seeds has the ability to transform a humble bread roll or pastry into something a little more fancy. The next time you are baking, why not swap it for the lesser-known nigella seed? It has the same eye-catching shape and colour, with a little more flavour. more
Take a fresh look at this bean-curd staple and you might just find yourself substituting and adding it to almost everything. Agedashi tofu, also known as deep-fried tofu, tastes great warm and is perfect for cold evenings in. more
