BirdCage - Portal to Pan Asian Adventure

photo credit: Lady Lex

Here is your passport to an exotic location; flying North over the South Pacific Ocean. Soar over ancient civilizations with majestic architecture, gaze upon the Angkor Wat. Glide over the Mekong River, rice paddies and rainforests; experience a sensory adventure punctuated with plenty of taste and texture surprises. 


 Travelling through Asia takes you on a tour not only of wildly exotic countries but also of cuisine that is distinctly different from country to country. Someone who has spent many years abroad capturing an in-depth knowledge of Asian culture and cuisine is Darryl Marsden, owner of BirdCage restaurant. Combining his travel adventures with experience in the hospitality industry, Darryl has created an authentic environment designed to unify the exotic and flavourful taste of Pan Asian cuisine to share with his hungry flock, all under one roof. 


Spices, sauces and herbs are integral parts of Asian food added to enhance taste, texture, aroma and colour. Selecting one entree will be a tough call so order a shared platter, set to satisfy desire for variety, all for an excellent price. Boasting innovative names and techniques like Thai fish cakes with snake beans and Kajang style beef skewers threaded onto lemongrass stalks, all entrees are paired with flavoursome sauces. King prawn and chicken rice paper rolls are especially refreshing when dipped in a Vietnamese mint and coriander sauce, and you can’t go past the Potstickers packed with Pork, Shiitake and bamboo accompanied by black rice vinegar and pickled ginger dipping sauce. 



By far the most impressive dish is a whole snapper; visually spectacular and de-boned daring you to devour.  Bold, strong and exotic flavours are the driving force behind all of the accompanying salads and are pleasantly refreshing coming into Summer. 

Even the Berkshire pork belly tastes light, braised in sweet soy and star anise balanced with a Kim Chee and cucumber salad. Kim chee is a traditional fermented Korean dish, rich in vitamins and aids in digestion facilitating the breakdown of the fattiness in the pork belly.  

Southeast Asia is busting with ancient traditions and folklore. There are some superstitions behind the chilli in Southeast Asia; some say chillies are used to ward off the evil eye, however, no matter what your belief the chilli is certainly guaranteed to ward off the evil cold! For beef and chilli lovers or those after a healthy kick, the beef sirloin seasoned with coriander will go down a treat. Be sparing with the ‘crying tiger’ sauce, the fiery colour glimmering from the saucer will give you an indication of the intense flavour waiting to pounce. 

photo credit: Lady Lex

 

The ingredients used in Asian foods create flavours that are intense, subtle, deep and contrasting. Inject some colour into your work day by taking advantage of the excellent weekday lunch time specials. Peck on crunchy prawns perched atop an explosively fresh papaya salad. Take a sticky beak in the basement level and book in your next function, guests will admire the transformation of this historic Moreton RubberWorks building. 

photo credit: Lady Lex

No meal would be complete without dessert, a popular snack food mostly found throughout Indonesia, Malaysia and the Phillipines is Pisang goreng or Fried Banana. BirdCage have superbly transformed simple banana fritters into a moreish dessert by adding salted coconut caramel and vanilla ice-cream. 

Never get the opportunity to leave your birdcage and travel?  Want to re-capture fond memories of Asian adventures? BirdCage is your local portal to the perfect Pan Asian experience.   

Love Bucci

It’s only fitting to dine at an Italian Restaurant during the Italian Film Festival week with a gorgeous Italian friend. Film festivals are an eccellente way to experience another culture and watch movies very different to the usual Hollywood blockbusters. 

Italy conjures feelings of love through some of the most beautiful creations in life. Fall head over your Salvatore Ferragamo heels with Italian architecture, think the Colosseum; and literature - enter stage - Romeo and Juliet. Love the sexy fashion trade that has evolved from buff Romans in Togas to Valentino. Love the language, which is so sexy and melodic that the great Romantic English poet, Lord Byron, described Italian as a language that sounds "as if it should be written on satin."

Arguably the greatest love of the land is Italian cuisine; who doesn’t love pizza, gelato or espresso?  

Matthew Evans, the Gourmet Farmer, explained at a recent Queensland Writer’s Centre workshop that many Italian cookbooks do not have the accurate measurements in the recipe because the Italians have cooking in their blood. Their measurements judged through feel, taste, and an abundance of family feasts. This knowledge, coupled with a Gnocchi-making lesson from my Italian housemate’s mother, stirred a deep appreciation for Italian food. 

Bucci Restaurant is an enchanting venue on James Street in Fortitude Valley. Bucci is run by husband and wife, Shaun and Tanja Malone, who work with producers to source organic, local and free-range products wherever possible to create fresh, traditional dishes. 

Share plates are a wonderful way to try a variety of dishes and they make for great topics of conversation; especially for those virgin tête-à-tête scenes.  After placing the order, a special dish arrived from the kitchen – thanks Shaun for the lovely surprise!  Longing to discover what lay beneath an upside-down wine glass filled with smoke; as the glass lifted from the plate, the smoke cleared to reveal a beautiful smoked swordfish with a salad of fennel, cannellini beans agrodolce onions and crispy salami. It looked, smelt and tasted simply spectacular. 

  

An absolute favourite on the menu is the Arancini Piccolo. Breaking open the crunchy exterior bares the pea and mozzarella risotto inside; seducing you to sprinkle smoked pancetta salt on top with a layer of lemon aioli.   

For Calamari and Sausage lovers, try the Calamari Ripieni alla Calabrese. It is a char grilled local squid wrapped within homemade Calabrian sausage beautifully plated on a film of squid ink and lemon aioli, which makes for a very interesting combination. 

Some things are just too good to let go and the Burrata Tartufata is an old favourite. A sweet tasting sensation of stretched curd cheese with crisp pancetta, truffle honey, blueberries and walnuts is such a devine combination of ingredients. A perfect dish to transition your taste into dessert, perhaps accompanied by a glass of Limoncello. 

Bucci’s sensuous desserts are impossible to resist. The Chocolate nemesis del really is the best chocolate cake ever, it is soft, velvety and melts on your tongue. For a refreshing Springtime flavour try the Zabaglione semifreddo with strawberries or a lemon meringue crumble with limoncello gelato. Tiramisu is a popular Italian dessert with coffee and alcohol, Bucci create their own style served with an icy twist. 

On my previous blog, Food for Thought Initiative, I pledged to donate dollar for dollar of the total bill from my next dining experience to a wonderful cause “DoItInADress”.  Bucci was the best place to spread the love and try out their latest Spring menu in my favourite frock. 

The total bill came to $77.50, which went straight to the cause the next day. A small amount can make a big difference to someone’s future. 

 

Buon Appetito! 

Carpaccio Di Manzo

Thin slices of aged Angus beef fillet with evoo, garlic crisps, hot truffle pecorino, herbs & lemon.

Food for Thought Initiative

photo source: theguardian.com

After spending a year living in a third world country when I was 14, I grew to appreciate Australia for providing the very best education, health and safety for its people. We are fortunate to have access to excellent education available through various institutions; through a range of learning methods and in timeframes tailored to suit our needs. Education allows us to increase the knowledge and skills required to make the money we need to survive. We also have access to the highest quality produce. Through time, chefs and farmers have invested in their knowledge and skills to build their business so they can provide for themselves and the community. Over the years I have developed a strong passion for the excellent quality produce available, and for the magic that chefs create from our edible Earthly abundance. The circle of life continues to flourish.


Since I began writing about food at the beginning on the year, I have seen how much the food community continues to expand thanks to digital connectivity. Many people are lucky enough to be able to earn enough money to survive as well as indulge in frequent dining experiences with friends and family. Thanks to social media there are those who are so passionate about food that they love to photograph and write about their experiences to share with others who have a common interest.

Why is food writing so important? I think Food Writer Mark Kurlansky sums it up perfectly by saying that “Food is about agriculture, about ecology, about man’s relationship with nature, about the climate, about nation-building, cultural struggles, friends and enemies, alliances, wars, religion. It is about memory and tradition and, at times, even about sex”.

What about those who don’t have anything to eat? Who don’t have an education to allow them to build a business for themselves and put food on the table? Reputable International Humanitarian, Kay Danes, supports a fantastic cause “Doing it in a Dress” to help girls in Sierra Leone get the education they deserve, that they need to survive.

Some time ago, I read “A Long Way Home: Memoirs of a Boy Soldier” by Ishmael Beah and it really opened my heart to what life is like in Sierra Leone and made me wonder what I could do to help. If you think you have problems in life, read this book and you will have insight into what some children of the world endure - it will put life into perspective.

I have had the privilege of being invited as a guest to indulge in the fine fare of local Brisbane restaurants. I feel it is time to give a little something back to the global community in return. Food has the power to bring people together and create awareness; therefore, I will donate dollar for dollar of the total bill from my next food writing adventure to this great cause.

with love xx

ONE ELEVEN EVOLUTION: MODERN GRILL

One One One Eagle Street is the epitome of Corporate Brisbane, set in the River City’s “Golden Triangle” precinct; standing proudly by the Riverside boasting elegance, sophistication and sustainability. This is home to Brisbane’s elite number crunchers, legal eagles and cleaner-energy angels, and the harbour to the Masters of Modern Grill. Whatever draws you to this iconic masterpiece, you’re guaranteed to receive a quality feed that aligns to your busy schedule at One Eleven Modern Grill (nee Bistro).

In celebration of One Eleven’s first year anniversary, Philip Johnson Chef de cuisine, marked the occasion with the launch of a special new menu. Taking feedback received from valued customers into careful consideration, the Bistro has evolved into a Modern Grill providing faster service for Corporates with a stronger focus on high-protein quality meat, and interesting and innovative starters, sides and sauces. Guests at the launch party enjoyed miniature sample sizes of new options from the approachable and edgy menu – and the feedback proved highly flavourable.

Grilling has come a long way since the homo erectus species first learnt to control fire some 500,000 years ago. As our species evolved, so did our appreciation for grilling, becoming all the rage in the ‘50s and catapulting into popularity with the birth of possibly the greatest invention of all time, the Weber – thank you George Stephen! The benefit of grilling, is that the food can cook more quickly. This is great news for the City Suits who rarely have time to escape the cube farm; those who manage to break free from the daily grind usually return feeling unsatisfied by greasy fast-food options. Enjoy an energetically rich diet at Modern Grill by eating super sides that will give you plenty of fuel to get through the rest of your day. Boost your brainpower with a side of broccolini dressed to impress with a lemon twist, or indulge in caramelised beetroot with burnt butter, vincotto and walnut;, this combination will send you to buttery nuttery heaven.

For executives seeking a suitable scene to discuss important business, this is your place. There’s even a view of the digital ASX board for those who like to stay up to date. Business guests will be content in this comfortable and stylish space carefully designed allowing for private conversations. Or impress guests by organising your next soirée; the quality of service and food will uphold your esteemed reputation. But it’s not all about business, and those who may not be the corporate high flyer are more than welcome to fly high in this tasteful establishment with sensational cuisine.

Now don’t get your feathers in a fluff, the spiced scotch egg with herb mayo is still a popular peacock on the menu along with many other simple yet exotic starters. Schmooze guests with oysters bathing in chardonnay vinegar ooo lala, corn soup with spanner crab, or sticky pork and prawn ma hor – wow you will love the combination of pork, prawn and pineapple. A favourite is the crispy fried quail over an Asian slaw nest bursting with fresh and vibrant flavours.

If you’ve been on the go all day and need something to subside the grumbling belly, hook into a tasty Wagyu burger

or a serve of succulent pork belly with a side of apple sauce. The winning main is a 200g, full blood Angus eye fillet from Warwick. Step aside oysters, this juicy and tender cut of beef that’s cooked to perfection is the new aphrodisiac in town.

Unwind and relax in big comfy chairs listening to cool tunes while feasting on simple yet exquisite fare. You’ve worked hard for it.


One Eleven
111 Eagle St, Brisbane
p. 07 3220 2557
h. Mon – Fri 7.00 – 11.30, Sat 5:30 – 11:30

Published on:
http://thegoodguide.com.au/2013/09/24/one-eleven-evolution-modern-grill/

IT'S SUMMERTIME AT ALFRED & CONSTANCE

Stepping up the stairs of this versatile venue makes you feel as warm and welcome as your own home. Dorothy was right when she clicked her ruby heels: there really is no place like home. Welcome to Alfred & Constance; full of fun times, fancy feasts, tropical liquid treats, plentiful chairs for chats and boogie times upstairs in the Tiki bar. Chill out in the Vanguard Beer Garden by day, while sipping on cider and munching on a roast pork roll with phat chips or twice cooked potatoes with truffle salt. Rock on through the eve where the epic house parties, which only seemingly exist in Hollywood movies, come to life. Whatever your pleasure, you won’t want to leave.

As the name Vanguard suggests, the menu changes to satisfy guests with trendy treats aligned with seasonal fare. The current smells wafting through the kitchen are of the new Summer Menu ready for your indulgence now! For those who love to swim in the sea, these starters won’t destroy that bikini body. Undress Josper grilled prawns over a bed of Quinoa, fresh coriander and lemon or let your crispy calamari go skinning dipping in a pool of sweet paprika mayonnaise. For those who like to play ball by the beach, pass the crunchy chorizo scotched egg back and forth with your wingman, competition will be fierce for prize of the final bite.

The new menu caters to all different tastes and appetites of all sizes. No summer scene would be complete without beer battered fries and summer whiting or fresh seared salmon dressed in lemon and dill. All the fun in the sun can work up an appetite; the slow roasted pork belly with olives is a satisfying combination that tastes so right. For a highly refreshing option choose the Josper grilled duck breast served over watermelon, Persian feta, mint and toasted cashews. Watermelon is the perfect way to cool off on a hot summer day. The saltiness of Persian feta brings out the sweetness of the watermelon, topped off with minty freshness makes this one cool cuisine. For herbivores or those trying to shed the winter coat there are healthy, guilt-free salad options not short on flavour. Featuring four nutrition dense salads namely Quinoa, Freeka, Roast Beetroot and Heritage Tomato; these summery salads are packed with all your favourite greens, herbs, nuts and roasted vegetable delights. 

Indulge in the sweet things in life, Alfred & Constance is well known for delicious desserts, designed to satiate the sugar-devil within. Don’t be shy and try the Banoffi or Pecan pie, or creamy tiramisu with espresso soaked savoiardi biscuits, marsala and mascarpone. Passionfruit pavlova will zap zing into tastebuds of fruit lovers while the marshmallow and chocolate brownie will melt chocolate monsters into a blissfully sweet scene. Give into your sins this summer, you won’t regret it.

Now you have no excuse, put on your party shoes and get ready for some summer lovin’! Que Grease summer sounds: Summer loving the menu was a blast, Summer loving the night ended so fast. I met a Chorizo scotched egg crazy for me, met a marshmallow and chocolate brownie delicious as can be. Summer days feasting away, To A&C to dance away summer nights. 

Alfred & Constance 
132 Constance St, Fortitude Valley
p. 07 3251 6500
h. Mon – Thu: 7 – late Fri 7 – 3 Sat 8 – 3 Sun 8 – 1

Blog By Brisbane Belly Blogger. Photos by Lady Lex 

http://thegoodguide.com.au/2013/09/17/it39s-summertime-at-alfred-constance/ 

E'CCO TURNS 18

18th birthdays are a memorable milestone in life and a significant accomplishment especially for a restaurant. It’s evident that Philip Johnson’s loyalty to his customers and simplistic yet sensuous cuisine are the key ingredients of success that has attributed to business longevity.

What is special about this venue is its ability to evoke special memories through exceptional edible  experiences. The E’cco Bistro crew proudly prepare unforgettable parties for your palate, guaranteed to play with your pleasure levels and stimulate sweet memories of a first date or fine dining encounter, birthday celebration or fun times with friends.

Favourite feasts were teleported through time for a special appearance on the menu’s exclusive guest list, along with long time celebrities. Enter flavour-babe field mushrooms infused with truffle oil and lemon poised on olive toast dressed with rocket and parmesan.

The colours and flavours of saffron, chilli and white wine steamed mussels will dazzle like dancers at the Rio de Janeiro Carnival,

while the hearty eye fillet of beef set in a creamy, soft polenta set the scene for curling up in the chill out zone.

What’s a party without pork belly? Guests were happy as a pig in mud when they locked eyes upon plump pork pieces glowing gluttonously from a podium of apple and potatoes.

 However, the sweet, succulent slow cooked duck stole the limelight of the eve hypnotising guests with its red cabbage, bacon and hazelnut partner.

When the time came to chassé into dessert, the sweet aroma of Woodstock Botrytis Semillon was the perfect host: born from a wine estate that is set between the McLaren Flat and Blewitt Springs in South Australia where the climate is hot in summer but offers a cool respite from its proximity to the ocean. Woodstock have mastered the balance between sweetness and acidity with these botrytis affected grapes. Characteristics of candied tropical fruits and honeysuckle create this lusciously sweet wine, perfectly paired to devilish delights, such as Panettone pudding with blueberries and crème friache, Banana tarte tatin with rum & raisin ice cream or Cassis packed pears with spice cake.

The ultimate gift for sweet-toothed diners was unanimously the Tiramisu freddo, plated with gilded chocolate beans.

Live long and prosper E’cco Bistro, and may your exceptional edible experiences echo through the ages.
E’cco Bistro
100 Boundary St, Brisbane
p. 07 3831 8344
h. L Tues – Fri 12 – 2.30 d 6  - 9.30 Sat 6 – 9.30

Blog by Brisbane belly blogger and photos by Lady Lex
http://thegoodguide.com.au/2013/08/20/e39cco-turns-18/