Toastbuds
Fans of crispy, golden toasted sandwiches, this one is for you. Tomorrow, Wednesday August 24, Toastbuds – a pint-sized dispensary of killer toasted sandwiches – will officially open to the public near the intersection of Oxford Street and Stuart Street in Bulimba. The concept is the brainchild of Taylor Heslop, a seasoned cafe veteran who has been toying with the idea of opening a dedicated toastie joint for the better part of two years. While Taylor initially envisioned the project as a wholesale-only concept, when friend (and Taylor’s Toastbuds business partner) Jacqueline Quach tipped Taylor off to a cosy (and vacant) space just across from Bulimba Memorial Park the idea rapidly grew into a quick-service pitstop that served not only toasties, but specialty coffee, orange juice and artisanal baked goods. After a soft-opening period last weekend, Toastbuds is set to officially debut tomorrow to serve coffee and treats, with its toastie menu to launch shortly. This tight range of crunchy sandwiches will feature five core options – including classic ham and cheese, kimchi and cheese, and mushroom toasties – and two rotating specials, one of which will always be vegan. All toasties will be served on Brasserie Bread, Mabel Pantry will be supplying the sweet treats and espresso and batch-brew caffeine will be on deck courtesy of Latitude Coffee. While Toastbuds is small in size, seating for 12 will give those dropping by a perch to sit and snack – though with the park so close we reckon it’ll be hard to resist the temptation to lay on the grass with a toastie and coffee in hand come summer. Stay tuned for a closer look at Toastbuds soon!

KAZBA
Spring is just around the corner, which means soon we’ll be enjoying some cracking weather and Brisbane’s dining scene will be updating menus to take advantage of the seasonal shift. On Monday September 5., dimly lit Fortitude Valley drinking spot KAZBA will take the opportunity to significantly overhaul its offering and extended its hours of operation. Chef Michael Jackson is seizing the chance to make the most of spring’s produce, assembling an assortment of Middle-Eastern street food available for lunch, dinner and takeaway. Alongside culinary partner and chef Roy Ner, Michael has crafted a menu that is described as both wholesome and humble, starting with a range of pitas (including the cheeseburger pita with Bloom Providore plant-based patty, cheddar and toum), barbecue cauliflower shawarma with spiced labneh, green mango and curry leaf, and the KAZBA snack pack – a take on the HSP that sees fries topped with jackfruit shawarma, grilled cheese, hot sauce and toum. The cocktail offering as also been given an overhaul, with creative drinks director for Ovolo Hotels Andrea Gualdi (formerly of Maybe Sammy) curating a world-class array of libations, including a new Campari Spritz menu (featuring five variations) and signatures like the KAZ-BA Rita (a spicy take on the classic marg with tequila blanco, rosemary, lime agave and ancho chilli) and the Za’atar Negroni (made with Campari, Regal Rogue Bold Red vermouth, Tanqueray gin and oregano). KAZBA’s new-look menu will be on offer from Monday September 5.

TRenD Bar & Kitchen
The new openings keep coming, with Brisbane’s inner city also scoring a fresh-faced addition this week. TRenD Bar & Kitchen is a brand-new eatery opening today, Tuesday August 23, on Ann Street in the space previously occupied by Collective Kitchen & Bar. The concept is the brainchild of a trio of pals (Tee, Rob and Dave – the T, R and D of TRenD) making their first foray into the world of hospitality, but they’ve teamed up seasoned chef Michael Nopre (who boasts 15 years of experience working around the world, from Dubai to New York City, at hotels such as The Ritz-Carlton, The Carlyle and Palazzo Versace) to create an accessible menu of eats that currently encompasses breakfast and lunch. The offering is imbued with a host of globe-spanning influences to offer something for everybody, starting with coffee, bacon-and-egg burgers, morning burrata with portobello mushrooms, chorizo baked eggs, and granola and yoghurt bowls in the mornings. An afternoon bar-snack menu features hand-cut Angus beef tartare, flatbread pizzas, spicy sticky chicken wings and baked brie, while a ‘Business Lunch’ menu increases the portion size – offering the likes of braised Angus beef cheek, seared Tasmanian salmon, fresh Mooloolaba prawn spaghetti. TRenD’s bar is also serving beer, wine and cocktails, making it a handy spot for long lunches and after-work drinks.

In Conversation Martin Boetz, MC
A collection of some of Australia’s best culinary talent will gather for an In Conversation event this Friday August 26 to chew the fat about all sorts of food-related topics. Melbourne-based baker and cookbook author Michael James will sit down with multi-award-winning chef and author Martin Boetz, Brisbane-based chefs Adam Wolfers (Gerard’s Bistro) and Phil Marchant (ESSA), and Jocelyn’s Provisions owner Caitlin Gallagher at The Calile Hotel’s Golden Terrace from 10:00 am to discuss everything from Australia’s current culinary climate to how cultural divides might be bridged through food. Attendees will also be able to snack on a small selection of sweet and savoury items – some of which are featured in Michael’s book, All Day Baking, Savoury not Sweet. Tickets to this event are extremely limited – shoot an email to [email protected] to reserve your place as soon as possible!

If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].