RACQ food writer Kerry Heaney finds food that will warm your soul throughout winter.
Expect a hero cuisine of world-class Australian Wagyu and Angus steak cuts along with mouth-watering seafood dishes and a wide choice of share plates at the newly opened Black Hide by Gambaro at Treasury Brisbane.
Two of the ‘super’ steak cuts on the menu will have the highest possible marble score (MB), a nine. The dry aged cuts include a Flinders grass-fed dry aged rib eye MB2+ and an Angus grain-fed dry aged rib eye MB3+ from Stanbroke, the restaurant’s sole beef supplier.
The restaurant promises an indulgent dining experience with 154 seats across a series of spaces with evocative names such as the Butchers Room, the Carving Room and the Parlour Room. Finished with luxurious velvets and dark timber, Black Label, an exclusive dining room for 10 people, will feature a theatrical knife display.
The restaurant is a collaboration between leading food and hospitality players, Treasury Brisbane and The Gambaro Group.
The Gold Coast’s popular plant-based restaurant, Greenhouse Canteen + Bar, has migrated from the beach to the city popping up in inner city Brisbane.
Find Brisbane’s Greenhouse on the corner of Russell and Manning Streets, South Brisbane. Sit up at the window with a vegan antipasto board and wine to enjoy parkland views late into the night.
Serving up everything beach-goers love about Greenhouse, the Brisbane haunt is open six days a week from 5pm to late.
Pop-up food stalls, a cocktail garden, live entertainment and a free kids zone will set the bustling scene for the inaugural Flavours of Portside festival.
The day starts at 10am and includes a free kids zone with fun activities for kids of all ages. There will be live entertainment and signature local and international bites.
The cocktail garden opens at 4pm with winter warmer cocktails to warm your soul.
Does this set your taste buds talking? Milky Lane’s Peanut Butter and Jelly Burger includes a Wagyu beef pattie, crispy maple smoked bacon, beer battered onion rings, double American cheese, caramelised onion, peanut butter satay sauce, raspberry and sweet chilli jam, fresh diced onion and a garlic aioli.
Created by Milky Lane Creative Director Christian Avant and chef Scott Findlay, the burger is available throughout June for $21 at the Cavill Avenue, Surfers Paradise store.
In a tribute to growing up in regional Italy, Bacchus Head Chef Massimo Speroni has unveiled a new dish for winter that has been created in his family for generations.
A classic ravioli, made with Chef Speroni’s house-made anolini pasta is filled with David Blackmore’s braised beef shin and Parmigiano, and served in a very simple, authentic Italian beef broth.
“Anolini is a northern Italian signature, however the flavours, spices and fillings used differ from town to town, making Anolini the local food language,” Speroni said.
And the twist? After growing up with his mother and grandmother’s Anolini as his favourite dish, Chef Speroni never actually made it until he was in the Bacchus kitchen!
For an extra flavour punch, Bacchus has worked with local olive oil producer midas24k to have customised Gold Leaf Olive Oil as an option with the dish.