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!

Brisbane Paniyiri Greek Festival 2013

Come May every year your taste buds will automatically ignite with a burning desire for all the Greek gastronomical goodness your stomachos can handle — that’s right, it is time for the Paniyiri Greek Festival . Australia’s largest cultural festival has been satisfying Souvlaki lovers since 1976. There is no better way to spend a beautiful sunny day with friends and family than to experience exotic cultural traditions through dance, music and food.

It is a celebration never forgotten, filled with a feeling of Filoxenia all around (which translates into the love of foreigners and refers to hospitality). The Greeks are highly hospitable, the love and happiness heartily emanates throughout the crowd – enough to get you in the mood to join in on the world’s biggest Zorba! Ancient Greeks believed that dancing was invented by the gods and believed that the gods offered this gift to select mortals only, who in turn taught dancing to their fellow-men. At the Paniyiri, witness many talented mortals take the main stage displaying famous Greek dances including the Zorba, Sirto, Kalamatiano and Sousta -  embrace the moves and join in on the fun!

 Yia Yia's hard at work

 
There is plenty for the kids to do; from face painting and the sideshow alley to the animal petting nursery and Shetland pony rides. For the adults: enjoy cooking demonstrations, cultural films, grape stomping, plate smashing, honey puff and olive eating competitions and checking out the variety of stalls.      

Baklava and Galaktoboureko

 In Greek culture, food is more than just sustenance; it’s culture, comfort, family and life. A multitude of members in the Greek community, pour their heart and soul into preparing Mediterranean cuisine for all to enjoy over the entire weekend. Just follow the signs to your stomachos’ desire: Baklava, Galaktoboureko, Kourabiedes, Loukoumades, Spanakopita, Moussaka, Haloumi, Souvlaki, Pastitsio, and Keftedes then wash it down with a coffee or an Ouzo from the bar. Funds raised are directed back into the community via the Greek Orthodox Community of St George, Brisbane’s oldest Greek community established in the 1920’s.

Loukoumades — also affectionately known as Honey puffs — are the nectar of the gods. Since ancient times honey has been used as both a food, and a source of medicinal therapy.  Some of the legendary greats of Greece such as the “Father of Medicine”, Hippocrates, wrote, "Honey and pollen cause warmth, clean sores and ulcers, soften hard ulcers of lips, heal carbuncles and running sores."  Aristotle, philosopher and student of Socrates, believed that honey prolonged life. 
That’s a pretty good reason to stop feeling guilty when devouring a plate of golden, sweet, puffy deliciousness!

Haloumi, is springy in texture and the original flavour is salty, mellow and tangy. The perfect accompaniment to your favourite plate of meat carved straight off the jumbo rotisserie.

Eat a selection of meats on their own or enjoy with sliced tomatoes and onions, sauced with tzatziki, and wrapped in a lightly grilled pita.

When you have danced and eaten to your heart’s content, wrap up your adventure by watching a spectacular fireworks display.  For those who want to continue the party, head over to the Greek Club and dance the night away.

Did you know?

There are over 30 stalls at the Paniyiri, creating more than 200,000 honey puffs and 500 kg of Haloumi.  

Greece is where the art of beekeeping (apiculture) started in early prehistoric times.


The first souvlaki shops in Greece appeared in Livadia in 1951, selling souvlaki on a stick and rotating gyros.