Regional Flavours Festival at Southbank

The first course of a weekend-long degustation kicked off on Friday night within the grounds of pop up venue, The Hunting Club. The launch of The Regional Flavours festival was an opportunity for celebrity chefs, sponsors, media and other festival friends to mingle, enjoy tasty camel burgers and other palatable paddles of bubbles and beer, courtesy of Head Chef Joel and the team from The South Bank Surf Club.

After basking in the Saturday morning sunshine over Tortilla y tomate from Olé Restaurant, we followed the sound of children’s laughter and headed through the garden path, lined with pink and purple stalls to reach the Imaginarium. Bursting with colour and decorations, it felt like walking through a kaleidoscope into Willy Wonka’s factory. Children were running riot up, over and around brightly coloured red beanbags while others sat playfully around the workstations. Lovable mascot Reginald Bertwhistle, dressed in an outfit complete with DIY moe, was with the cool characters from Ro & Co; the experts in edible entertainment.

The imagination of the younglings ran as wild as the sugar within their veins, as they mastered their very own cupcake decorations and artistic apples – think Monsters Inc! The most talented treat to burst onto stage in technicolour tights was lovable personality Alice Zaslavsky, former Masterchef contestant. Alice radiated an electric connection with her pint-sized audience by educating them about cooking safety, techniques and ingredients in a fun and interesting way. Through storytelling and playful examples, the kids learnt about the history of sugar, how to make friends with ingredients, and how to make Pooh’s Crunchy Honeycomb. Also joining her on stage was Dr Rob scientist, TV presenter, adventurer and host of children’s TV series Scope.

The stage at The River Quay saw cooking demonstrations from celebrity chefs Gary Mehigan and Poh Ling Yeow, and local star chefs Damien Styles from The Jetty South Bank, Dan Cossart from Popolo Italian Kitchen & Bar, Josh Inglis from Cove Bar & Dining, Ben Aldous from Aquitaine Brasserie and Kirsty Mundt from Stokehouse Brisbane. Watching a cooking show in real life is so much more enjoyable when you get to taste the final fruits of labour which I am sure many Brisbane Bellies will agree to!

 Cove Bar's Appleton rum and cola pork belly sliders

 Popolo's Wild mushroom arancini with reggiano veloute

Each River Quay restaurant sold food and drinks from their gourmet vending menu for punters to enjoy on the grassy space decked out with comfy Channel 10 bean-bags, listening to the sounds of local Jazz talent, Lauren Lucille.

A journey through the bustling Little Stanley Street highlighted more than 100 producers, growers and winemakers, including the dulcet business Tomarata Sensual. Operated by John and Kerry Pool, they were promoting Australian lychees, revealing they are developing a top secret recipe for a soon-to-be-launching lychee champagne – yum! The grazing route through the festival was hosted by a procession of food trucks. No surprise there that the first to sell out was Beastie Burgers – which are definitely the best burgers in Brisbane.

Meanwhile, The Smokehouse Beef Stage was a popular venue starring Hayden Quinn, Damon Amos and many industry experts educating beef babes about the perfect cuts for slow cooking, braising, smoking, charcoaling and roasting.
Fellow epicureans seated on fluorescent pink chairs beneath The Epicurious Tent tuned into their favourite food icons, hosted by gourmand Adam Liaw. The highlight of the day was listening to 5^th generation butcher Anthony Puharich –  certainly the Bvulgari of butcheries and supplier to reputable Brisbane restaurants Aria Restaurant, Riverbar & Kitchen and Pony Dining. Anthony discussed history and fun facts with lamb lovers, demonstrating how to respect a lamb and utilise every part of it. You will forget the Sunday night lamb roast with Tom Cruise when you see Anthony Puharich on stage. He looked the part with a hacksaw, deconstructing a lamb while providing helpful hints and cooking techniques to guarantee maximum pleasure.

The Regional Flavours Festival is a great way for friends and family to enjoy food, earn an interesting education and support local businesses. Though the festival is filled with foodie favourites and celebrities, the true shining stars of the show are the sponsors and staff, for without them this epic food adventure would not be possible. 

blog published on http://thegoodguide.com.au/2013/07/25/regional-flavours-festival-at-south-bank/

Beautiful & Bountiful with Bistro One Eleven

On a night filled with anticipation, the corporate crew of Eagle Street ditched the suit jackets for Origin jerseys while we were salivating for Philip Johnson’s new menu at Bistro One Eleven. 

Warm lighting and soft, upbeat sounds filtered through this mellow, stylish space as carefully selected Waipara Hills Pinot Noir, Cuvee Marlborough Nautilus, and Seresin Sauvignon Blanc filled the glistening Laurent-Perrier glasses.

The faintly sizzling sounds of the food symphony composed by Executive Chef Mathias Andersson, stirs desire from the depths of a day’s hard work. The meals flow effortlessly from attentive waiter, Robert. Observe this silent waiter-ninja and multi-tasking master juggle plates, perform napkin origami, pour bubbles and help the ladies with their chairs, all completed with a smile on his face.
To start, try the San Daniel prosciutto topped with quail egg, green asparagus and fennel pollen.

If you think making things with friends is fun, share the duck liver parfait with pedro ximenez jelly, pickles and toasted ciabatta. The interesting and saporous combination of chistorra and salt crusted potatoes with saffron rouille is a flavoursome choice. However, the real favourites are the scotch eggs. They taste like comfort within a cocoon; a crunchy exterior and warm egg-cellent centre with a hint of chilli. 

For those who like spice in their life, the squid with spiced du puys lentils, cacciatore and crème friache is for you. The colourful, creamy, chunky, beady beetroot risotto with goats curd, caramelised pecans and watercress is your ticket to a texturally pleasing experience. Crustacean enthusiasts will enjoy grilled prawns in garlic butter with a side of haloumi and radicchio.

The dish of Grimaud duck breast with cavolo nero, chestnut puree and cumquat jus will have you thinking that every duck you’ve ever consumed before has been anorexic. The duck meat was surprisingly thick, tasting juicy and tender. Grilled quail, potato gnocchi with sautéed mushrooms and peas encompass everything within a Gnocchi-lover’s dreams, although the most refreshing and heavenly flavours exude from the 12 hour pork neck with soft polenta, liquorice, fennel, currants and pine nuts. Such a beautiful partnership of ingredients; a ceremony of flavour not to be missed.

If you would like something sweet to finish, you cannot leave without trying the pear tart tatin with ginger ice cream; that’s a house favourite. For a citrus twist, indulge in frozen lemon verbena mousse with crème fraiche cake, blueberry and thyme. Chocolate monsters will enjoy chocolate fondant with milk gelato and white chocolate caramel.

The State of Origin is not the only victory Queenslanders should be proud of.  
This Riverside boutique bistro will be ever blossoming. Yes indeed: tis a winner!



Bistro One Eleven 
111 Eagle St, Brisbane QLD 4000
p. 07 3220 2557
h. Mon – Fri 7–late, Sat 5.30-late      

Blog by Brisbane belly blogger.  Photos by the black collective 

Blog published on the Good Guide Magazine 

 

Chewing the fat with the legendary Masterchef Judge, Gary Mehigan

To read my interview with Gary Mehigan, check out the link below on the Good Guide magazine;

Fly High!

http://thegoodguide.com.au/2013/07/14/gary-mehigan-comes-to-south-bank-for-regional-flavours/

Read my interview with Poh from Masterchef and review on Mundo Churrasco!

The July issue of DARE Online Magazine is out! Here is a sneak peek of the features I wrote on MasterChef runner-up Poh Ling Yeow including some of her delicious Malaysian recipes, Krav Maga (Dare Sports) and a review of my favourite restaurant - Mundo Churrasco - all you can eat Brazilian, get in my belly! nomnomnom! 

Read for FREE www.dareoutloud.com

Nutritious Paleo Nectar - Primal Pantry

New Farm is the health hub of Brisbane, with scrumptious fresh produce available from James Street Markets with picturesque riverside places to exercise and an abundance of restaurants catered to fulfil every gastronomic desire. The latest business to bloom on Florence Street is Primal Pantry supporting the Paleo philosophy, one of the biggest trends in wellness exploding across the country.

Today, our species are more susceptible to illness and diseases than ever and it’s time to get back to the basics and eat as our caveman ancestors did long ago: Man Eat Only What Man Need. Ugh! So think quality sources of protein and healthy fats – minus the side of pesticides.

Generally though, what is good for you doesn’t always taste good. So rest assured, Primal Pantry will calm your grumbling belly with a menu both nutritionally appeasing and aesthetically pleasing. The breakfast menu tempts your sweet tooth with cinnamon pancakes topped with grilled figs and pistachio crumbs drizzled with maple syrup. Indulge in this guilt-free goodness with a pot of your favourite tea or a signature smoothie.

For the savoury fan, the rainbow chard with poached eggs and pine nuts is a colourful hero. If you prefer variety, The Caveman Plate is for you. Beware buff bunnies in the bulking phase at gym: for these options, you may only just touch the sides, though it’s a great excuse to get away with ordering something sweet and savoury!
For lunch, go nuts over the braised grass fed lamb shoulder served over exotic mushrooms and nut risotto. The food fun doesn’t stop there. You can purchase healthy staples such as fruit and veg paleo bars and coconut oil to create your own Primal Pantry experience at home.

Primal Pantry
Cnr of Florence & Macquarie St, New Farm, QLD 4005.
Mon – Sun 7 – 3.

 
Published on:http://thegoodguide.com.au/2013/06/21/nutritious-paleo-nectar-primal-pantry/

Burger Urge - Satisfying Burger Cravings since 2003

There is more to making burgers than throwing a few ingredients together in a bun – it’s like throwing a grand party. Hosted by premium quality meat, all invited ingredients must mingle well together to create a memorable experience. And the owners of Burger Urge are celebrating their tenth year anniversary providing Brisbane’s tastebuds with the party of a lifetime. They’ve spent many hours in the kitchen weaving gastronomic magic; making awesome sauces and fabulous fillings combined with succulent beef, chicken and lamb to form spellbinding burgers for beefcake’s belly bliss!

 

The menu also caters to vegetarian wishes with delicious dipping sauces and super sides: indulge in their famous thick cut sweet potato fries.
Celebrate the new menu, complete with additional tasty treats like tempura onion rings and spicy Buffalo wings; four exotic flavoured burgers, burnt caramel gelato plus lime and coconut sorbet. If you love Moroccan spice, the new Arabian burger is oh so nice, with a creamy spicy sauce topped on a premium Aussie Lamb patty with capsicum, lettuce, tomato, onion and whole egg mayo. The spicy lamb BBQ burger will light the fire in your desire – the sauce, oh baby! Order everything you can that will baste your buds with bountiful blobs of this meat lover’s elixir.
Yep, you’re invited to rock into any inner city location and show your appreciation for the Burger Urge crew and their dedication to the taste addiction. Party hearty!

Published on: http://thegoodguide.com.au/2013/06/28/burger-urge-satisfying-burger-cravings-since-2003/

Protein Pancakes – recipe to curb unhealthy mistakes

It’s Sunday morning and you are bored of your usual clean eating routine. Your taste buds begin to protest and are in favour of some flavour! You don’t want to destroy all the hard work you've done, here’s a recipe with little damage and lots of fun. 

Harness your inner hotcake harlot with protein pancakes!

Share with your best friend or lover...

Ingredients

2 cups wholegrain oats

1 tablespoon flaxseed meal

4 egg whites

handful of chopped strawberries

handful of raspberries

2 scoops vanilla protein powder

rice milk (to desired consistency)

Method

In a blender, mix all ingredients together, pour a little rice milk to begin with and you can add more to your desired consistency. I prefer it to be in between thick and runny consistency. Once blended, add in some additional finely chopped strawberries and raspberries and mix with a spoon.

On medium heat, cook pancakes in a fry pan with a dollop of organic butter or Nutellex. Flip them when you begin to see bubbles. Don’t press them down with the spatula!

Top with agave syrup and fresh berries.

*You can alternate fruit to your belly’s desire. Blueberries and chocolate protein powder is super tasty!