Catering to a busy lunch trade and discreet late-night dining is new Fortitude Valley haunt, Herv’e Dining & Cocktail Bar. Situated on bustling Brunswick Street, Herv’e Dining & Cocktail Bar embraces a shared-food concept, with small and large grazing plates of intricate flavours featuring on the menu. more
The Feast is a new global movement revolving around the notion of breaking bread with others and sprouting ideas for projects that can help make the world a better place. Bringing people together over the common ground of good food, The Feast connects those with drive to put ideas into action to make a difference to the world in a positive way. Held worldwide on Friday October 5, this dinner party will be popping up at West End’s The Burrow here in Brisbane. Partakers in the Brisbane hub dinner at The Burrow will enjoy entrees and mains, with Home Festival’s Annie Te Whiu and local councillor Helen Abrahams the guest speakers for the evening. Ideas engineers can also hold their own dinner parties, with the meaningful actions and concepts for change brewed at dinner collated as part of the Social Innovation Conference in New York. The aim is that these gathered global plans will… more
Tucked between the busy main streets of Wickham and Ann in Fortitude Valley is lunchtime nook More Wholefoods. Acting as the cafe adjoining the Endeavour College of Natural Health, More Wholefoods was originally a Bar Merlo outfit, before the college relocated earlier this year. more
Kara-age is the common name for Japanese-style fried chicken and, like gyoza and ramen, falls into the wafu-chuka family – the name given to Chinese-influenced Japanese food. From Zenbu Zen by Jane Lawson, this version of tori to gobo no kara-age includes burdock root in the coating and an addictive sweet and tangy sauce. Serve with lemon wedges and a little sea salt on the side. more
Tucked off the main drag in the industrial precinct of Newstead is cafe and espresso machine workshop Divisione Tecnica. A hub for repairs of domestic and commercial espresso machines, buying shiny coffee numbers for your home or business and, of course, drinking coffee, Divisione Tecnica is passionate about a crisp brew. Run by Steven, Daniel and Michael, Divisione Tecnica has only been around for a year and a half and already caters to about 600 businesses along the coast. Having worked in coffee companies, behind a machine and started their own cafes, the Divisione Tecnica lads wanted to get to know the technical side of coffee. Around the space recycled elements speak out amongst the design, like wooden crates and old doors as tables. Check out Divisione Tecnica on The Street Photographer. more
A fun way to get kids helping in the kitchen – they’ll love squishing up the cucumber by hand – this visual Tzatziki recipe shows the Olive Us kids creating the cool Greek dip from scratch. A refreshing snack or accompaniment to grilled meats, serve your homemade tzatziki with crispy, fresh vegetables, crusty bread or crackers. more
The newest venture of renowned Brisbane chef Philip Johnson has opened its doors in Brisbane City. Situated within the Riverside-based One One One building, the much-anticipated Bistro One Eleven mirrors the simple, flavourful Australian cuisine Philip Johnson has become known for at e’cco bistro. more
Mini towers of perfectly rounded cakes, juicy fruit-topped tarts, smooth, layered slabs of chocolate and light-as-a-feather macarons – welcome to the sweet-tooth treasure trove that is Le Bon Choix. more
Wenley House has a deeply ingrained history of housing fresh produce in Brisbane. Built in 1865 Wenley House was the state’s first market open to the public. Horses drew carriages of fresh produce up from the Brisbane River for three years before demand outgrew the site. The markets then moved to Roma St Parklands before flourishing to a final expansive site at Rocklea, where locals continue to visit each Saturday morning. Situated on Market Street in the city, Wenley House acts as a reminder to where it all began, with its current tenant Malt Dining devoted to keeping the story alive. Maintaining the raw, exposed brick and original timber flooring, Malt Dining preserved the building’s history when it moved in, using these handsome architectural pillars to shape an atmosphere of rustic sophistication. Exquisite flavours converge on the finely curated menu of the upstairs restaurant,… more
Employing the mantra ‘greener, kinder, healthier’ in everything it does is vegan grocer and cafe The Green Edge in Enoggera. Tucked off busy Wardell Street, The Green Edge stocks only 100% vegan products, meaning not even honey sneaks into mix. more
Tackling the making of our own pestos, dressings and dips can often seem a daunting task, with the ease of store-bought versions an appealing alternative. But with just four ingredients and a little time up your sleeve, this Roast Pumpkin Dip can be whipped up for an afternoon picnic or pre-dinner snack. And you get the added pride of having made it yourself. more
A quick trip to the serene mountainside can be good for renewing the city-dweller soul – revelling in the fresh air, the smell of nature, the quiet. Without leaving Brisbane, you can happen upon the sleepy little suburb of Samford, which – upon closer inspection – isn’t so sleepy. more
Events at new gallery space The Box in West End have kicked off with fervour, with this long weekend’s addition a sourdough bread-making workshop. Slow Food enthusiasts and lovers of a hot crusty baguette straight from the oven will relish the handy hints divulged at the ‘How to make your own sourdough workshop ‘on Monday October 1. Run by The Art of Eating’sAngela O’Toole and The Box’s Sam Seljak, this foodie session includes a sourdough starter kit, tastings and recipes, shedding light on how to create warm, crisp loaves of your own at home. A second sourdough workshop is also being held on October 15. More details here. Image via Bewitching Kitchen. more
While to some tastebuds, the velvety concoction of a traditional iced coffee complete with a dollop of vanilla ice-cream, a half litre of milk and topped with swirls of whipped cream is the ideal warm-weather coffee beverage, sometimes all that dairy is just too much. Enter the Japanese Iced Coffee Method. Using pourover coffee techniques, the Japanese Iced Coffee Method drips hot brewed coffee directly onto ice, cooling the liquid instantly and locking in all the sweetness and aromas of your single-origin brew. In this video, Peter Giuliano from Counter Culture Coffee demonstrates his version of the Japanese method. Passionate about sourcing handcrafted coffee straight from farmers and celebrating the farms and cultures that create the beans, Counter Culture Coffee skillfully roasts the blends to bring out the unique flavours. Image via Dymaxion. more
They’ve only been running their cafe Pod Espresso since February this year, but when the space next door became available Rachel, Sally and Tess jumped at the opportunity to fast-forward their dreams of opening an organic store. What was an orthodontic practice next door is now a freshly painted enclave of organic, raw and earth-friendly products, which stands alone and acts as a supplier to the cafe. more
Mexican food fever is showing no signs of relenting in Brisbane, with a new burrito joint opening in Lutwyche. Arriba Grill focuses on using certified-organic produce throughout its menu, conscious of making a takeaway food experience a healthy and tasty one. more
Nestled inside the cavernous Woolloongabba Antique Centre is a humble 1950s-style cafe reminiscent of the retro milk bars of yesteryear. Upon entering the building, rummagers may be tempted to fuel up before they embark on their vintage hunting, or they could be already planning a post-shop treat of coffee and cake. From the cabinet of goodies, choose the Spinach and Ricotta Crostata with fresh salad, and accompany it with a creamy milkshake or freshly squeezed juice of beetroot, orange and ginger. A swell spot for family lunches and lady-date catch-ups, the Woolloongabba Antique Centre Cafe lets you slide into a vinyl booth and pretend you’re right back in a chequered-floor diner waiting for Fonzie. Check out the Woolloongabba Antique Centre Cafe on The Street Photographer. more
Wandering down to South Bank on any given night at the moment, you’re surrounded by an atmosphere abuzz with excitement and dappled with colour and light. The golden rims of the majestic Spiegeltent are illuminated, while beats of diverse genres waft through the air from a number of pop-up venues. more
A pop-up oyster bar hosted by River Quay’s Cove Bar & Dining is bringing platters of the delicacy to Brisbane Festival-goers this weekend. Set in the Santos GLNG Lounge, Cove’s pop-up oyster bar will have plentiful plates of freshly shucked Coffin Bay oysters straight from the South Australian waters ready to satisfy palates. more
Using the simple ingredients of flour and water and by stripping back the process of breadmaking to its most primitive form, Chad Robertson crafted a much sought-after Country Loaf at his San Francisco bakery, Tartine. This beautifully shot short documentary shows the processes and precision that goes into each lovingly moulded loaf, and hints at the years of training under French and American artisan bakers and the trial-and-error development behind Chad’s perfect loaf. In addition to running Tartine Bakery & Cafe and restaurant Bar Tartine in San Francisco with pastry chef wife Elisabeth Prueitt, Chad has written two cookbooks, including Tartine Bread, so you too can feel this famous dough beneath your fingertips. more
