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Caxton Street Festival – Sunday 7 June 2015

The iconic Caxton Street Festival will be celebrating it’s 21st Birthday this weekend on Sunday 7 June 2015. We recently got to do a tasting tour of a couple of venues on Caxton Street to get a taste of what’s in store for this weekend!

First stop of the night was at Brewski, with my craft beer obsessed boyfriend being completely blown away by this venue and summed it up in his own words saying “these guys are serious about beer!”. We got to try Brewski’s ribs, and yes, they were as delicious as they look!

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We then popped across the road and visited Statler and Waldorf, upon walking into this venue we felt like it was never ending and we ventured all the way out the back to a new section of the venue, a beer garden like area complete with ping pong table and a stage which will be used to have live music on weekends! Pictured below are sliders from Statler and Waldorf.

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Our third (and personally our favourite!) venue that we visited was the luxurious Gambaro Hotel. The Gambaro Hotel has recently been awarded the best Seafood Restaurant in QLD and the best function centre/caterer in QLD by the Restaurant and Catering Savour Awards. Their sister restaurant Black Hide Steakhouse is also an award winning restaurant, recently being awarded the best Steak Restaurant in QLD and nationally and the Brisbane Restaurant of the Year. Pictured below are the Korean BBQ Beef Ribs and Albondigas Spanish Style Meatballs from Black Hide Steakhouse, the Korean BBQ Beef Ribs were cooked to perfection and just melted in your mouth. Also pictured is the BBQ Herb Marinated Squid which will be served at the Caxton Street Festival with Gambaro fat chips!

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Our last stop on our Caxton Street Festival Tasting Tour was at Lefty’s Old Time Music Hall. What a venue! We honestly felt like we had stepped back in time and didn’t want to leave Lefty’s at the end of the night. Stepping into Lefty’s feels like stepping on to a movie set and into a Saloon complete with Johnny Cash style music, craft beer and décor to match! Lefty’s is a must do on Caxton Street!

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To get your tickets for Caxton Street Festival, visit http://tickets.oztix.com.au/default.aspx?Event=52051 or follow us on Instagram @eatdrinkseeaus to enter our competition to win 2 free tickets!

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Absinthe by Spiegelworld is Coming to Australia!

Brisbane welcomes ABSINTHE with cunning concoctions city-wide

Absinthe Green most certainly in the new black in Brisbane as cocktail creators across the city unveil their tributes to the internationally applauded and breathtaking Spiegeltent show opening on June 2 in King George Square.

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ABSINTHE Tour Le Monde is a bona-fide entertainment phenomenon. Launched by Australians in Manhattan’s gritty South Street Seaport, it became New York’s must-see event before moving to Caesar’s Palace in Las Vegas where it has been smashing box office records and continues selling out after four amazing years. Now it is Brisbane turn, with the city’s leading bars creating tribute drinks that celebrate the show’s adult-themed cocktail of circus, burlesque and vaudeville…..

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Public Restaurant and Bar: At the legal eagle end of town and right in the Speigeltent’s ‘hood, Brisbane’s Public Restaurant and Bar is welcoming Absinthe, with a signature dish the ‘Charcoaled Roast Pork & Absinthe Bouquet’ starring Glendale Farm Pork Belly, edible leaves, atomised Absinthe, fennel and leek puree and Absinthe sourced cream, only available during the show’s Brisbane run. The dish is ably supported by Spiegel-inspired wine label Vinaceous, exclusive wine partner for the show nationally!  Lovers of libations are in luck too. “Some cocktails slide up next to you and whisper in your ear. Others stand square in front of you and address you in clear, forthright tones. Still others tend to bluster and throw their weight around a bit. Then there are the ones that are hauled in in chains, raving and ranting and foaming at the mouth, threatening all who pause to gape with contagious madness, such is The Brain Duster!!” said owner Tom Sanceau. This tempestuous concoction stars 20ml Absinthe, 20 ml Wild Turkey Rye, 20ml Martini Rosso, 2 dishes Angostura Bitters; mixed and stirred over ice and fine strained into a glass!

Emporium Hotel Cocktail Bar: The city’s most elegant cocktail bar celebrates its European leaning with two tribute cocktails, created by bar manager Zac Hay:

·        The Absinthe FrappeAbsinthe, E-Honey (from the bee colony atop the hotel roof) and crushed ice, stirred down and topped with a drizzle of Creme de Myrtille and garnished with a Mint Sprig and a line of three blueberries; served in a pewter mug.

·        Gazillionaire’s  SwizzleAbsinthe, Rye Bourbon, White Port, Demerara Gomme, Lemon Juice, Whiskey Barrel Aged Bitters, Peychauds Bitters swizzled down with crushed ice and topped with an ice basket filled with Absinthe – which is then set on fire!

Pony Dining at Eagle Street Pier: The Black Tonic is a luscious libation from the Pony team for before or after seeing ABSINTHE in Brisbane, starring 30  ml Bulleit, 15 ml Absinthe, 15 ml Dark Chocolate Bitter and 25 ml Cinnamon syrup with burnt rosemary garnish, served smoking!

Bar Pacino: This super cool bar with arguably the best river views in town has the Pacino Green Handshake – it stars the 90 proof “sacred herb” Herbsaint and a Melon liquor with fresh apple juice and a pinch of salt.

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ABOUT ABSINTHE:

“If you only see one show in your entire life, make it ABSINTHE”  Huffington Post

Brisbane loved EMPIRE when it rocked King George Square! Now the creators are back with a show that takes things to a whole new level – the city is about to be shocked, probably outraged, definitely wowed and absolutely entertained when the politically incorrect yet athletically gifted and talented cast from ABSINTHE Tour Le Monde, presented by Stan, arrives for a strictly limited season from June 2 under the spiegeltent at King George Square.

ABSINTHE is an adult-themed cocktail of circus, burlesque and vaudeville for a 21st century audience. The show is hosted by the filthy rich and just plain filthy Gazillionaire and his whacky assistant Abby Bobbins who have become two of the most acclaimed and subversive comedy forces in Las Vegas in recent years by parodying political correctness with their dark wit. Tickets are on sale NOW for the limited Brisbane season of ABSINTHE at www.ticketek.com.au

It’s a bona-fide international phenomenon. Launched by Australians in Manhattan’s gritty South Street Seaport, it became New York’s must-see event before moving to Caesar’s Palace in Las Vegas where it has been smashing box office records and continues selling out after four amazing years. The Australian said, ‘Absinthe is an extraordinarily polished, dynamic, bullet-train of a show. And let’s not forget racy…. extraordinary bodies doing most extraordinary things…. They defy expectations of gravity, torsion and momentum.’  It’s not only the artists who create the magic of ABSINTHE.  The show will be presented in Brisbane in a 700-seat antique spiegeltent, furnished with beveled mirrors, plush velvet seating booths and a well-stocked bar in King George Square. It’s the most intimate stage in town, with the artists dedicated to performing their jaw-dropping, breath-taking acts up close and very personal!

ABSINTHE by Spiegelworld – Brisbane season : www.absintheaustralia.com    Tickets at www.ticketek.com.au

Brisbane: Performances start June 2 2015 , under the spiegeltent at King George Square

Performance Schedule:   Tuesday/Wednesday – 8pm    Thursday/Friday/Saturday – 7:30pm & 9:30pm

Sunday – 5pm & 7pm  Show duration 90 minutes with no interval; recommended for ages 15 & above; the performance features some nudity and strong language. *Performance schedule is subject to change. Check website for details.

Tickets:  Tuesday/Wednesday/Thursday: $54.00 – $134.00**   Friday/Saturday/Sunday: $64.00 – $154.00**

*VIP Ringside Tickets are available & include a seat in the front 2 rows, priority entry and a complimentary beverage.  **transaction fees and charges may apply

Caxton Street Festival – Sunday June 7

An all-new, mouth-watering food program announced for 2015 Caxton Street Festival

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Caxton Street Festival is excited to announce their biggest and most diverse food program to date, boasting not only a delicious mix of seafood, but also a range of gourmet street eats, premium lunch packages and pop-up bars, Sunday June 7, Queen’s Birthday long weekend.

From humble beginnings, the iconic festival in its 21st year has evolved into so much more than just seafood and wine, with an all-new food program offering something delicious for everyone!  

Whether you’re craving fresh seafood, gourmet burgers, traditional New York style pizza, spicy butter chicken or even something sweet, Caxton Street Festival has you covered.

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Show me the seafood!

As always, award winning Gambaro Seafood RestaurantCaxton Street Hotel and Casablanca will be serving up their sensational seafood platters, featuring delicious sand crabs, oysters both natural and Kilpatrick, tiger prawns, Moreton Bay bugs, smoked salmon, spiced prawn cutlets, mussels and half shell scallops to name a few of their scrumptious seafood specials.  

Get a group of friends together and book a table for lunch, but be quick they reach capacity every year!

Tasty street-eats

In addition to all the iconic seafood offerings, there will also be an abundance of delicious street eats available from restaurant pop-ups and market stalls; spanning from Hotel LA’s juicy gourmet burgers to Black Hide Steakhouse Stall’s tasty Korean BBQ beef ribs; Spanish style meatballs and crunchy hand cut chips.

Caxton Thai Seafood will be spicing things up with their BBQ prawn and fish cake skewers, along with Casablanca’s international themed menu featuring both Portuguese char-grilled and traditional butter chicken.

Statler & Waldorf will be serving premium gastro-pub grub you can enjoy on the go; including homemade duck sausage rolls and chickpea burgers.

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Joining the festival this year are newcomers Nitrogenie and The Doughnut Bar, who will be popping up with their indulgent desserts, guaranteed to satisfy every sweet tooth.

Premium venue packages

For those wanting to go all-out and make the most of their festival experience, there will also be a range of inclusive lunch and dinner packages available from participating venue partner restaurants and bars along the street.

Join us in the Brewski Beer Garden, a beery paradise literally on Caxton Street with access to 10 taps and over 200 bottles of the best craft beer on the planet, plus an awesome menu of great food, proper pizzas and deluxe, melt-in-your-mouth pork ribs finished with an amazing beery bourbon glaze.

Statler & Waldorf will be hosting a beer garden party, as well as a three-course roast lunch with all the trimmings, including a bottle of sparkling, white and red to wet your whistle!

To top it off, there will be plenty of pop-up bars throughout the street serving up ice-cold bevvies, including Sirromet’s very best blends, refreshing craft beers and ciders courtesy of Rogers and Rekorderlig, as well as Canadian Club and Coca-Cola.

Three live stages of headliner entertainment, seafood, street-eats, pop-up bars all for just $29 + BF! Tickets available online at www.caxtonstreetfestival.com.au, get a bunch of your friends together and get booking!

For more information on available packages and the food program, please visit: caxtonstreetfestival.com.au/food/

Caxton Street Festival is also proudly supporting Youngcare who will be fundraising on the day – so please give generously.

Pourboy Espresso launches Liquor Licence

Since it burst onto the Brisbane coffee scene in 2011, Pourboy Espresso has made a name for itself as one of Brisbane’s best espresso bars. Four years later, it will now add another impeccable string to its bow with the launch of its liquor licence.
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Pourboy will continue to raise the bar in delivering exceptional specialty coffee and cafe dining as well as offering Brisbane wine connoisseurs and lovers alike, classic drops in stylish and relaxed surrounds.
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Pourboy’s owner, Sebastian Butler-White, cut his teeth in some of this country’s best fine dining restaurants (such as Marque and Aria), and he will continue to head up the floor team; bringing years of expertise as a qualified sommelier to afternoon and evening soirees.
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Having scoured the globe for wines that are stunning examples of their region and variety – from Arbois to Zinfandel – Pourboy’s wine list will rouse the senses and introduce you to some of the best wines you’ve never had.
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Pourboy’s drinks list will also include a selection of craft beers from Australia and around the globe, as well as some of the finest spirits on offer.
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In addition to its already high-calibre lunch menu, Pourboy will also be unveiling a new menu to be offered exclusively on Thursday and Friday evenings. Burgers and plates of artisan delights designed to perfectly complement the stellar drinks selection will surely leave patrons (new and old) wondering… “What can’t Pourboy do?”
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Thursday and Friday evenings will now be synonymous with the convergence of friends and colleagues on a new hot spot in Wharf Street. And if you don’t find yourself there too, you’ll surely be missing out.

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Pourboy Espresso
www.pourboy.com.au/

PourBoy Espresso on Urbanspoon

Queensland’s most iconic street party, Caxton Street Festival, returns for the Queen’s Birthday long weekend

The iconic Caxton Street Festival is pumped to be back for another epic street celebration taking place over Queen’s birthday long weekend, Sunday 7 June. 
Now in its 21st year, the festival has become one of the most anticipated parties on the Brisbane Calendar, celebrating everything the rejuvenated Caxton Street Precinct has to offer.
The 2015 program has something for everyone, with an awesome line up of LIVE music, a huge selection of tasty food, as well as a great range of local wines, craft beers and cocktails on offer.
Headlining acts will play across multiple stages throughout the street from midday, with the party kicking on late into the evening.
Stayed tuned for the full 2015 music lineup and program to be announced on Wednesday 29 April.
 
Tickets will also go on sale Wednesday 29 April via www.caxtonstreetfestival.com.au.
 
For information and your chance to win a VIP party for you & 4 friends at the festival visit www.caxtonstreetfestival.com.au.

Printl – Instagram Printing Service

How would you like to have your top 10 instagram pictures printed and mailed to you every month in a cute 9 x 11cm polaroid style!

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Printl offer just that service, for only $9.99 a month with free delivery WORLDWIDE!

Printl have also offered a 50% discount for your first month to Eat Drink See Australia followers, simply use the code “LOVE50” when purchasing to receive the discount!

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Sign up now to receive your photos at www.printl.net

Follow Printl on Instagram by clicking here to see some very creative posts!printl44

Bucci’s 3rd Birthday Party!

Bucci Brisbane is located in Fortitude Valley’s busy James Street precinct and has a reputation for fine Italian food and wine. The restaurant boasts an open kitchen and contemporary dining room.

We were invited to Bucci to celebrate Bucci’s 3rd Birthday at a night filled with delicious Italian Food, to die for prosecco and samba dancers! We got a taste of what Bucci has to offer and can’t wait to dine at Bucci when we get a chance.

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 Bucci Brisbane

Website: www.buccirestaurant.com.au
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ddress: 15 James St, Fortitude Valley
Opening Hours: 7 days a week, 12-3pm, 5.30 – late

 
Bucci on Urbanspoon

Hops ‘n’ Dawgs Thursdays at Archive Beer Boutique

When you mix together big American beers, big American food and big American sport at Brisbane’s best beer bar, what does it mean? It means it’s time for some Hops ‘n’ Dawgs.

There will be plenty of hops. There will plenty of dawgs. There will be plenty of Baseball home runs to watch on the big screens.

Come get yourself a slice of American pie with Hops ‘n’ Dawgs at Archive, every Thursday from 11am with live music starting from 8.30pm.

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Archive Beer Boutique and Bistro on Urbanspoon

Archive Beer Boutique

Website: www.archivebeerboutique.com.au
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ddress: 100 Boundary St, West End
Phone: 07 3844 3419
Facebook: www.facebook.com/ArchiveBeerBoutique
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nstagram: www.instagram.com/archivebeer

Hoo Ha Bar, South Bank

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Hoo Ha Bar is a quaint cafe/bar that serves up local food, independent coffee and crafty drinks. Hoo Ha Bar is open Monday to Friday 7am to late, Saturday and Sunday 10am to late and is located on Tribune Street tucked away from the hustle and bustle of South Bank.

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The menu from 7am to 3pm consists of a mixture of breakfast and lunch items such as the Bahn-mi style slow braised pork w/ pickled cucumber, carrot & chilli on ciabatta w/ sriracha mayo & greens  (pictured above) and the Herbivore consisting of Field mushrooms, poached free-range eggs, house-made hummus, haloumi nuggets, greens, blistered cherry tomatoes, pesto & warmed ciabatta (pictured below). The Herbivore breakfast was our favourite, featuring large poached free-range eggs cooked to perfection, deliciously roasted tomatoes and mushroom which paired extremely well with the hummus and pesto. All items on the 7am to 3pm menu are very well priced with all 9 options under $18.

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The afternoon menu (available from 4pm to 9pm) features share plate food such as Olives marinated with citrus & thyme, served with warmed bread, house-made dip & olive oil, croquettes with artichoke & Monterey Jack cheddar and tomato relish, Hervey Bay scallops seared in herb butter with crisp pancetta & pea puree, grazing plates and brioche sliders.

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The drinks menu features a range of craft beers from the likes of Croft Brewing (pictured above is the Wolf’s Scratch Pale Ale from Croft Brewing), Brewcult, Holgate, Mornington Peninsula and Burleigh Brewing, a range of red and white wines and cocktails with the wackiest names such as WHAM! (House espresso martini variation featuring Pusser’s 8 rum, fresh espresso, gingerbread syrup, shaken and served straight up with white chocolate shavings), ZAP! (A refreshing blend of Tropicana featuring El Jimador tequila, fresh basil, pineapple juice, lime marmalade, black pepper, shaken and served tall with a leafy basil sprig) and OUCH! (A collaboration of fruity favourites featuring citrus infused vodka, plum jam, lemon juice, pink grapefruit juice, peach bitters, shaken and served short with maraschino cherries) plus many other wonderful cocktails.

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Head to Hoo Ha Bar for a casual drink and bite to eat whilst relaxing on a variation of comfortable lounges and chairs in a relaxed atmosphere.

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Hoo Ha Bar

Website: www.hoohabar.com/
Address: 41 Tribune Street, South Brisbane
Phone: 07 3846 6457
Email: 
info@hoohabar.com
Instagram: www.instagram.com/hoohabar_
Facebook: www.facebook.com/hooha.bar
Hoo Ha Bar on Urbanspoon

Hop & Pickle, South Bank

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We ventured to the recently opened Hop & Pickle in South Bank after stumbling upon this bar whilst eating at a restaurant nearby and couldn’t help but notice the large crowd throughout the venue on a Friday night. We decided to visit on a week night to avoid the large crowd and enjoy a quiet night sampling the food and drinks.

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The menu features bar snacks such as ham hock croquettes (pictured above), mini dagwood dogs, asian glazed pork belly with cucumber relish (pictured below) and buffalo beef brisket with blue cheese dip, while the mains change daily Saturdays are reserved for “pub classics” from around the world and traditional roasts on Sundays. One of the mains available when we dined at Hop and Pickle was a steak with some to-die-for onion rings (pictured below).

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The drinks menu features a range of craft beer on tap from local Newstead Brewing Co and Goat and Rocks Brewing. There are also a range of popular bottled beers from Asahi to Little Creatures and Corona and for the ladies some wine, champagne and cocktails!

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We thoroughly enjoyed our visit to Hop & Pickle and can’t give the staff enough credit, they were so attentive and knowledgeable on the food and drinks. We would highly recommend Hop & Pickle for anyone looking for a nice bite to eat or a Friday afternoon drink.

Hop & Pickle, South Bank

Website: www.hopandpickle.com.au
Address: Little Stanley Street, South Brisbane
Phone: 07 3217 2652
Opening Hours: Sunday to Tuesday: 11am – 11pm Wednesday to Saturday: 11am –12pm
Instagram:
www.instagram.com/hopandpickle
Facebook:
www.facebook.com/hopandpickle
Hop & Pickle on Urbanspoon

Australia’s best beef to steak its claim at the RNA’s Royal Queensland Food & Wine Show’s Branded Beef & Lamb Competition

The hunt to unearth Australia’s best steak and lamb has begun with the most prestigious competition of its kind showcasing and rewarding the very best of the best.

Entries are now open for the RNA’s renowned Royal Queensland Food and Wine Show’s Branded Beef and Lamb Competition, regarded as the most comprehensive in the nation.

For a country that adores its red meat and produces some of the finest beef in the world, this competition is a true showcase of the best of the best.

Last year’s branded beef winner, the JBS Australia ‘Swift Premium Striploin’ from Western Queensland, was touted by the RQFWS Chief Judge as the ‘world’s best’ and was served throughout the Royal Queensland Show (Ekka) as the hero dish at the iconic Royal Queensland Steakhouse.

The RQFWS judges will taste their way through Australia’s best steak and lamb from May 19, which includes a rigorous judging process with food scientists on board to cook the juicy produce to perfection.

The age long question remains – will it be a grass fed or grain fed that will be crowned the coveted Grand Champion.

The RQFWS is a prestigious competition that unearths Australia’s top food and wine products, it is dedicated to celebrating and promoting the nation’s best of the best.

With more than 2600 entries in 2014 and a near 20 per cent increase in the Royal Queensland Wine Show entry numbers, The RQFWS continues to grow each year.

The eight competitions in 2015 will be made up of the Cheese & Dairy Produce Show, Ice-Cream, Gelato and Sorbet Competition, Branded Beef Competition, Branded Lamb Competition, Royal Queensland Wine Show (RQWS), the Beer & Cider Competition, Sausage King and Ham, Bacon and Smallgoods Competition.

ENTRIES CLOSE 10 APRIL
JUDGING 19-20 MAY
AWARDS PRESENTATION 22 MAY
Visit www.rqfws.com.au  for more information

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Tastebox Review

Does it drive you crazy having to plan meals, find recipes and wander up and down the aisles of the grocery store finding all the ingredients? Then (like me!) you need Tastebox! This week we had the pleasure of trying a Tastebox 3 meal dinner box for 2 people (box contents are pictured below). If you have not heard of Tastebox as yet this is what it is. Tastebox chefs create delicious recipes, source fresh ingredients (including good quality meat!), pre-measure the required amount of each ingredient and deliver straight to your door (for free in a 100% recyclable biodegradable box!) with simple recipes and all you simply need to do is follow the recipe and be prepared to be blown away by the mouthwatering dishes you have created!

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The three meals we got to cook were Glazed Sesame Salmon with Chickpea Salad, Pork San Choy Bau and Spiced Steak with Mexican Salsa. Each meal took less than 40 minutes to make, included a minimal amount of prep, and each serving was less than 800 calories, bearing in mind the serving sizes were generous and we had leftovers after each meal!

The glazed sesame salmon with chickpea salad was delicious and so simple to make! The salad only required 6 ingredients and a quick stir in a bowl, with the salmon requiring marinading and baking in the oven. Can a healthy, tasty and nutritious dinner really get any easier? I don’t think so! This dish also had my boyfriend raving for days afterwards begging me to cook the salmon again for him!

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Meal number two was the Pork San Choy Bau, which was my personal favourite and also conveniently the lowest calorie meal in the box! I have always been a huge fan of San Choy Bau and know I now that I can create it with only 12 ingredients and a few quick and easy to follow steps. Shown below are the ingredients used to make this dish followed by the simple prep required to make the dish and the final product (Note: The below final meal photos show a little less than half of what was made from all the ingredients provided, this meal was a very generous size and we couldn’t have been happier!).

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The third and final meal (and yes we were absolutely devastated that our relationship with Tastebox for the week had come to an end!) was the Spiced Steak with Mexican Salsa. This was another easy yet extremely tasty recipe, with only 11 ingredients required and put on the table in less than 30 minutes!

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The verdict is that we honestly fell in love with Tastebox, my boyfriend is still raving about all three meals and now thanks to Tastebox thinks I am a genuinely good cook, Tastebox has the ability to do that! If you are like me, time poor, hate going to the grocery store, sick of eating simple food, don’t want to eat out for another night, then you need to order Tastebox. Please note that Tastebox is currently delivering throughout Brisbane on Monday afternoons from 3pm-5pm, if you want to check if your suburb is in the delivery area contact Tastebox on info@tastebox.com.au.

Tastebox Australia

Website: www.tastebox.com.au
F
acebook: www.facebook.com/tasteboxaus
Instagram: www.instagram.com/tasteboxaus

Birds Nest Yakitori and Bar, Brisbane

We recently ventured to Bird’s Nest Yakitori and Bar in West End to try the Omakase (chef’s selection) Course which consists of  Amuse Bouche served with 30mL chilled sake, 7 Chicken Skewers, 2 vegetable skewers, a Rice Course and a Dessert all for only $55!

Bird’s Nest offers a traditional Yakitori experience with popular yakitori options on the menu such as chicken thigh with shallots and chicken meatballs however they also offer items popular throughout Asia such as chicken liver, chicken heart and chicken arteries. If you dine at Bird’s Nest you need to experience eating the chicken liver, heart or artery, we were pleasantly surprised. Bird’s Nest also has an extensive drinks menu featuring Japanese Beer, cider, sake, ume shu (plum wine),  japanese scotch whisky, shochu and white and red wines. If you are unsure of what to try from the sake options Bird’s Nest also have an in-house sake sommelier who can assist you with deciding between the refreshing, rich, aromatic or aged options.

It is no wonder that Bird’s Nest Restaurant has been featured in the Courier Mail, Brisbane News, Cosmopolitan Magazine and Qantas Magazine. We were blown away by this restaurant and you need to try it for yourself, but be sure to make a booking as we can confirm that every seat in the restaurant was full on a Monday night!

Bird’s Nest Yakitori and Bar, West End

Website: www.birdsnestrestaurant.com.au
Address: Shop 5, 220 Melbourne Street, West End
Phone: (07) 3844 4306
Opening Hours: Monday to Sunday: 5.30pm – late for dinner and lunch on Friday from 12pm – late
Instagram:
www.instagram.com/birdsnestbrisbane
Facebook:
www.facebook.com/birdsnestrest

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Asahi

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Yakitori cooking on Charcoal

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Yakitori cooking on Charcoal

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Sake

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Amuse Bouche – Tofu, Sweet Tomato & Pate

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Sasami – Free Range Chicken Tenderloin topped with wasabi mayonnaise & Free Range Chicken Tenderloin topped with ume & Shiso leaves

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Negima – Free Range Chicken Thigh with shallots

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Bonjiri – Chicken Tail with Sesame oil and Lemon

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Asupara – Asparagus with Wasabi Mayonnaise

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Hatsu – Chicken Hearts

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Hatsumoto – Chicken Arteries with Cracked Pepper

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Tomato Butabara – Super sweet Grape Tomato wrapped in thinly sliced pork belly & Tsukune – Free Range Chicken meatballs

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Shiitake – Locally grown Shiitake Mushroom with Ponzu Vinegar

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Yaki Onigiri – House Specialty, Grilled Rice Ball, Brushed with Tare

Houjicha Chazuke -  Roasted Green Tea broth poured over rice Topped with sake poached chicken tenderloin Shiso leaves and Umeboshi

Houjicha Chazuke -Roasted Green Tea broth poured over rice, Topped with sake poached chicken tenderloin, Shiso leaves and Umeboshi

Shouga No Purin - Japanese style Crème Caramel, Ginger infused

Shouga No Purin – Japanese style Crème Caramel, Ginger infused

Green Tea Ice Cream

Green Tea Ice Cream

Bird's Nest Restaurant on Urbanspoon

Kwan Brothers Chinese New Year Party

Kwan Brothers is inspired by the hawker markets of Singapore, the night markets of Hong Kong, the izakayas of Tokyo and the street carts of Bangkok. Kwan Brothers serves up funky asian and you could easily be fooled into thinking you are in Singapore, Hong Kong or Tokyo when you walk through the front doors. We believe Kwan Brothers is revolutionary, bringing to Brisbane out of this world Asian Food, late night dining (with the kitchen open till 11pm every single night – can I get a hallelujah!?) and they also deliver food and booze (provided you live nearby) all at a very reasonable price! Ah, Kwan Brothers, you complete us!

Not only are there already a million reasons to visit Kwan Brothers but they have one more big reason to go see them as they are currently giving away a FREE TRIP TO HONG KONG! Dine with Kwan Brothers between February 19 and March 1 and you can enter the competition, further competition details can be found by visiting Kwan Brothers.

Below are some photos to drool over while you plan your next lunch or dinner with friends at Kwan Brothers and who knows you might find yourself in Hong Kong very soon!

Kwan Brothers Fortitude Valley

Website: www.kwanbros.com.au
Address: 43 Alfred Street, Fortitude Valley
Phone: (07) 3251 6588
Opening Hours: Monday to Thursday 12-3pm & 5-11pm, Friday t0 Sunday 12-11pm with the bar open late every day
Instagram:
www.instagram.com/kwanbrothers
Facebook:
www.facebook.com/kwanbrothers

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Kwan Brothers on Urbanspoon

Matt Moran’s Riverbar & Kitchen Brisbane

We recently stumbled upon Matt Moran’s Riverbar and Kitchen whilst doing a self guided restaurant/bar crawl of the Eagle Street precinct in Brisbane and we were absolutely blown away!

We stopped at Riverbar & Kitchen to enjoy some lunch and upon finding this venue we immediately felt like we had been whisked away to an exotic location like Seminyak in Bali (one of our favourite locations and a very glamorous part of Bali!).

Riverbar & Kitchen is complete with outdoor mist cooling systems to cool you down on a hot summers day whilst sitting outside enjoying the view of the glorious Story Bridge. When you wander inside you are greeted by a very well presented bar and the most glamorous decor reminiscent of a luxury boathouse completed with white boarded walls, nautical styling features and a feature ships rope light right in the middle of the venue.

We ordered a chicken and beef burger for lunch and were pleasantly surprised after taking one bite of these delicious buns, the meat was cooked to perfection and the buns soft and fluffy just the way we like it.

Riverbar & Kitchen is open for breakfast, lunch and dinner 7 days a week, with bookings only required for groups of more than 10, for groups of less than 10 all you need to do is walk in and grab a table. They also have a mean cocktail menu with jugs available for only $30, we think this calls for a Sunday Session with friends.

COMPETITION: Riverbar and Kitchen are currently giving away a year’s worth of free coffee! All you need to do is visit Riverbar and Kitchen, grab a coffee, snap a pic of it and upload to instragram with the hashtag #RBKOFFEE and 25 words or less on why you should win 365 days of coffee. Competition closes March 14 2015, so hop over to Riverbar & Kitchen’s instagram page and get following!

Riverbar & Kitchen Brisbane

Website: www.riverbarandkitchen.com.au
Email: mail@riverbarandkitchen.com.au
Address: Riparian Plaza, Promenade Level
71 Eagle Street, Brisbane, QLD, 4000
Phone: (07) 3211 9020
Opening Hours: Monday to Sunday 7am t0 11.30pm
Instagram:
www.instagram.com/riverbarandkitchen 
Facebook:
www.facebook.com/riverbarandkitchen

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Riverbar & Kitchen on Urbanspoon

Newly Opened Nest Restaurant and Bar at Hotel Jen Brisbane

Nest is the perfect venue for all events, whether its a quick bite to eat, a romantic dinner with a loved one, a dinner with a group of friends, a couple of cocktails or wines after work or a Friday or Saturday night out on the town!

Nest Restaurant and Bar has recently opened within Hotel Jen in Brisbane and is located on Roma Street adjacent to the Brisbane Transit Centre and is only a short 700 metre stroll to Brisbane CBD.

The restaurant is open from 6.30am and offers buffet breakfast, followed by an all day à la carte Asian Fusion lunch and dinner menu from 12pm to 9.30pm with some items also available for takeaway or room service if you are staying at Hotel Jen Brisbane. Asian fusion cuisine has gained international attention for its depth of flavour, innovative chefs and open-minded approach to combining new and traditional ingredients. The food menu caters for all needs with many gluten free dishes and vegetarian options available and for the meat lovers like myself, don’t stress, there is also plenty of meat dishes available! We can highly recommend the Beef Satay Skewers and Nasi Goreng (Both pictured below!).

The bar is open from 11am daily and with a specially designed cocktail list featuring crafted signature cocktails like the Roma Street Drifter (pictured below) for all the tequila and lychee lovers, there cocktails are as must try!

As can be seen in the photos below the interior design is absolute heaven and features comfortable green suede chesterfields, an array of lights and pendants to die for, gorgeous rope features and the wooden nest roof structure which you can’t help but flock to!

So go on and make a reservation online now!

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Nest Restaurant & Bar @ Hotel Jen Brisbane

Website: www.nestrestaurant.com.au
Email: hjbb@hoteljen.com
Address: 159 Roma St, Brisbane
Phone: 07 3238 2288
Restaurant Opening Hours: Monday to Sunday 6.30am till 10pm
Bar Opening Hours:
Monday to Sunday 11am till late

Nest on Roma St on Urbanspoon

WIN 2 x $65 vouchers to a Putia Pure Food Cooking Class

WIN 2 x $65 vouchers for you and a friend to enjoy a Putia Pure Food Cooking Class! Vouchers valid until 31 May 2015. HOW TO ENTER: 1. Follow @eatdrinkseeaus + @putiapurefoodkitchen on Instagram 2. Repost the below photo and tag both pages and hashtag #eatdrinkseeaus OR Tag 3 friends in the post on the @eatdrinkseeaus Instagram page ABOUT PUTIA PURE FOOD COOKING CLASSES: Chef Dominique Rizzo aims to inspire and connect with people wanting to eat, cook, learn and enjoy pure foods. There are a variety of classes on offer such as Indian, Lebanese, Moroccan, Italian, Vietnamese and Spanish cuisines and on topics such as Jam making, Herbal teas, Paleo, Raw food, Seafood, Craft Beer tasting and Wine and food matching. The full schedule of the classes can be seen at http://www.putiapurefood.com.au/school/ IMG_8058-0.JPG TERMS + CONDITIONS: Competition closes Saturday 28 February 2015. Entrants must be following @eatdrinkseeaus + @putiapurefoodkitchen and must either repost the image or tag 3 friends in the post on @eatdrinkseeaus to be in the competition. Entry is unlimited and you can enter the competition as many times as you like. All entrants names will be printed on a piece of paper and the winner will be drawn out of a hat with the winner being announced on Monday 2nd March.

Bincho Brisbane Official Launch

We recently attended the official launch party of Bincho Brisbane and enjoyed a wonderful night of cocktails, delicious yakitori and ninja tricks! Check out our photos below from the Bincho Launch Night and our recent review of Bincho can be viewed by clicking here.

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Bincho Brisbane

Website: http://www.katarzyna.com.au/bincho/
Email: reception@katarzyna.com.au
Address: 339 Brunswick St, Fortitude Valley
Opening Hours: Tuesday – Sunday: 4pm till late

Bincho on Urbanspoon

Giant Chocolate Cupcake Recipe

WHAT’S BETTER THAN A CHOCOLATE CUPCAKE?
A
 GIANT CHOCOLATE CUPCAKE!

Recipe and blog post courtesy of http://www.saladvsfood.wordpress.com

Rainbow sprinkles make everything better right?

Cupcakes are still a good old favourite for most of us, even though the trend of the cupcake seems to be on the descent. I still love a good cupcake but what’s better than a cupcake? A GIANT one of course! This week I battled through sickness (I felt like death) to make this birthday cupcake for one of my chocolate loving friends. So I dragged myself out of bed, pulled out a bunch of recipes to try and decide what kind of cake I was going to make, spent hours (like 2 hours) trying to decide before giving into my giant cupcake pan staring at me in the cupboard because I haven’t used it enough! Even when I was baking it, I still wasn’t really sure how I was going to go about decorating it but turns out sometimes keeping it cute and simple is the most effective!

To make this giant cupcake I used a giant cupcake pan from Bakers Secret

Ingredients:
Cake:
– 225g unsalted butter, room temperature
– 410g caster sugar
– 4 eggs
– 90g self-raising flour (sifted)
– 280g plain flour (sifted)
– 90g Cocoa power (sifted)
– 1.5 tsp bicarb soda
– 300ml milk
– 3 tbsp vinegar

Ganache:
To sandwich the top and bottom together
– 200g dark cooking chocolate
– ¼ cup cream

Chocolate buttercream:
– 215g unsalted butter, room temperature
– 370g icing sugar
–  60g cocoa powder
– Sprinkles to decorate

Method:

  1. Preheat the oven to 140°C (fan forced). I used a lower temperature for this cake to avoid a getting hard crust. Prepare your pan by greasing the pan with spray oil or butter and place a circle of baking paper in the bottom of the base section. It’s really important to grease this pan very well because of its irregular shape.
  2. Measure the milk into a measuring jug and then mix in the vinegar and set aside.
  3. Beat together the butter and sugar until pale and fluffy. It is important that you complete this step correctly so you have enough volume for the mixture.
  4. One at a time, beat the eggs in slowly, ensuring that after each addition you beat it until the mixture is fluffy again.
  5. Beat in the flours, cocoa powder, bicarb and milk into the mixture. Alternate between the dry ingredients and milk when beating it in. Mix until everything is evenly incorporated and you should have a nice smooth chocolate mixture.
  6. Begin filling your pan by filling the top section. Fill the top section until the mixture is roughly a few centimetres from the rim. Then fill your bottom section with the remaining mixture.
  7. Bake for 1 hour & 20 minutes. The pan may not fit in your oven very well, mine only fits at a certain angle! Check the cakes regularly by inserting a skewer into the centre. You may find that the top half bakes faster than the bottom and that you may need to bake the cakes longer if the bottom half isn’t fully ready. I often like to have the bottom half of this cake a bit gooey in the centre because gooey cake is yummy, right?!
  8. While the cake is in the oven you can begin to make the ganache. Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir the chocolate and cream together until smooth and then remove the bowl from the heat. Set the bowl aside and allow to cool at room temperature to allow the ganache to thicken.
  9. Once you take the cake out of the oven, let it cool in the pan for a half hour. After cooling, turn the cakes over onto a cooling rack. Trim the top of the bottom cake and the bottom of the cake top so they are nice and even.
  10. To make the chocolate buttercream, start by beating the butter with an electric mixer. Once the butter starts to become pale gradually beat in the icing sugar and cocoa until it is fluffy and has lots of volume.

Assemble:

  1. Assemble the cake by placing the bottom half of the cake on a plate or board. Spread the cooled ganache on top of the bottom half evenly. Then carefully place the top half on top of the ganache, ensuring that the cupcake is standing as upright as possible.
  2. Fit a star nozzle onto a piping bag and then fill with chocolate buttercream. Pipe rosettes onto the cupcake top and fill the gaps where needed. Pipe all the way around where the top and bottom cake to make a collar. To finish off, pipe around the bottom of the cake and then shake the rainbow sprinkles on top. TA-DA!

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Hope you enjoy this delicious and super fun giant cupcake! Have a great week! Xx

Recipe and blog post courtesy of Salad vs Food
Website: http://www.saladvsfood.wordpress.com
Instagram: @salad_vs_food

Bites & Brews Laneway Festival at The Shafston Hotel

The Shafston Hotel is proud to present its first ever Bites & Brews Laneway Festival; a culmination and celebration of the best craft brews, gourmet bites and local bands the Great South East has to offer! On Saturday the 28th of February, Bites & Brews will see the Shafston Hotel and its surrounding lanes transformed into a free boutique outdoor laneway festival – filled to the brim with deliciously cold craft beers, ciders, cocktails and wine, complemented by a selection of Brisbane’s most loved food trucks and awesome local live music & DJs. With stalls from over 18 brewers including James Squire, Little Creatures, White Rabbit, Green Beacon, & Holgate ; Bites being trucked in by King of the Wings, The Bun Mobile, Chiptease & Char Baby to name just a few and live performances from Pocket Love, Noah Slee, Tiana Khasi, DJ Cutloose, and Gavin Boyd + many more from midday until late, The Shafston Hotel’s inaugural Bites and Brews Laneway festival is the perfect way to spend the last Saturday of Summer. This is a free entry, fully licensed 18+event. Saturday 28th February 2015, Midday till late. For all the latest info, including full program of bites and brews, visit Facebook.com/shafstonhotel

Royal Queensland Food and Wine Show’s (RQFWS) Cheese & Dairy Produce Show and Ice Cream, Gelato & Sorbet Competition

The perfect time to say cheese!

Entries are now open to the Royal Queensland Food and Wine Show’s (RQFWS) Cheese & Dairy Produce Show and Ice Cream, Gelato & Sorbet Competition.

Whether it’s brie, blue or parmesan that takes your fancy, leave it up to the RQFWS judges to find Australia’s cream of the crop.

Competitors from across the country, ranging from boutique producers to larger dairy companies, are invited to enter their top products into this prestigious food and wine competition.

It’s not just our European counterparts who succeed in all things fromage, Australian producers are creating delicious, award-winning cheeses.

Last year’s cheese and dairy judges, led by chief judge and dairy connoisseur Russell Smith, tasted their way through 360 entries from across the nation, with Lion Dairy & Drinks Allansford’s Mil Lel Superior Parmesan taking out the coveted Palatable Partners Champion Cheese of Show.

The Dairy Produce Show stems back to the first ever exhibition in 1876, making it one of the RNA’s oldest competitions.

In 2011 the Ice Cream, Gelato & Sorbet Competition was introduced as a stand-alone competition, being the first competition in Australia dedicated to judging the best in sorbets, gelato and ice cream.

Last year’s entries came in all flavours including lychee and mint, basil, coconut ice and lemon meringue. It was an ice creamery in Sydney, Serendipity, which took out the top gong for their delectable Grand Jaffa.

The RQFWS is a prestigious competition that unearths Australia’s top food and wine products, it is dedicated to celebrating and promoting the nation’s best of the best.

With more than 2600 entries in 2014 and a near 20 per cent increase in the Royal Queensland Wine Show entry numbers, The RQFWS continues to grow each year.

The eight competitions in 2015 will be made up of the Cheese & Dairy Produce Show, Ice-Cream, Gelato and Sorbet Competition, Branded Beef Competition, Branded Lamb Competition, Royal Queensland Wine Show (RQWS), the Beer & Cider Competition, Sausage King and Ham, Bacon and Smallgoods Competition.

ENTRIES CLOSE 20 MARCH, 2015

Visit www.rqfws.com.au for more information
Royal Queensland Food & Wine ShowRoyal Queensland Food & Wine ShowRoyal Queensland Food & Wine Show

How to throw the ultimate Australia Day Party!

No plans for Australia Day, no worries! Here is our guide to the ultimate Australia Day House Party!

We are hosting an Australia Day Party and our main focus is on food, so here’s some food inspiration to get your tummy rumbling!

Taste (www.taste.com.au) have put together a collection of Australia Day Recipes which can be viewed here. We have gone through all 30 pages for you and our personal faves can be found below!

First up is the Aussie Burger with the lot
Aussie Burger with the lot

We also love these mini hot dogs and have made them many times ourselves, a very simple recipe which only requires 4 ingredients!
Mini Hot Dogs

And for dessert (if your baking skills are better than ours) we recommend the Iced Vovo Pavlova
Iced vovo Pavlova

And of course the classic lamingtons!
Classic Lamingtons

If you are like us and don’t own a pool, pop down to your local Kmart or Target Store and grab yourself an inflatable pool! We hope its going to be a hot day and for under $100 we think its worth the investment!
inflatable pool

If you need some additional entertainment on the day, make sure to tune in to Triple J’s Hottest 100 Countdown !

We would love to hear about your Australia Day plans, let us know what you are up to for the long weekend by commenting below!

How to spend a weekend in Montville

Montville is a small town located on the Sunshine Coast Hinterland approximately 100 kilometres north of Brisbane with a population of less than 1,000 people.

We recently spent two nights in Montville and stayed in a cute cottage at Clouds of Montville. Pictured below is the Moonrise Cottage, the Cottage has a king bed, spa bath, deck, lounge area and a basic kitchen with full size fridge which comes stocked with complementary items such as cheese, milk, orange juice, cereal and bread.

Clouds of Montville has 3 cottages with rates starting at approximately $300 per night.

Website: http://www.cloudsofmontville.com.au/
Email: reception@cloudsofmontville.com.au
Address: 166 Balmoral Road, Montville

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On our first day in Montville we stopped at Gerrard’s Lookout to catch a glimpse of the beautiful view of Montville and the Sunshine Coast.

Montville

We then stopped in at Poet’s Cafe to snack on the delicious Poet’s Mezze Plate, which consisted of 2 dips, 2 cheeses, ham, sundried tomatoes and olives.

Poet's Cafe MontvillePoet's Mezze Plate at Poet's Cafe Montville

Website: http://www.weddingsatpoets.com.au/welcome
Phone: 07 5478 5479
Address: 167 Main Street, Montville
Opening Hours: Monday to Sunday for breakfast, lunch and dinner
Poets Cafe on Urbanspoon

For dinner we visited the Montville Cafe, Bar and Grill, this venue conveniently offers a free courtesy bus for diners with pick up and drop off to surrounding accommodation. Pictured below are the Handmade Pulled pork and parmesan croquettes served with aioli and soused onions and the King Henry rack of ribs braised in a sticky honey, beer and chilli sauce served with sweet potato mash, herb salted chips and a fresh garden salad .

Handmade Pulled pork and parmesan croquettes served with aioli and soused onions at Montville Cafe Bar and GrillKing Henry rack of ribs braised in a sticky honey, beer and chilli sauce served with sweet potato mash, herb salted chips and a fresh garden salad at Montville Cafe Bar and Grill

Website: http://www.montvillepub.com.au/
Email: ryan@montvillepub.com.au
Address: Main Street, Montville
Opening Hours: Monday to Sunday, 10am to 10pm
Menu: http://www.montvillepub.com.au/pdfs/menu-dinner.pdf
Montville Cafe Bar Grill on Urbanspoon

On our second day in Montville we went to The Edge Restaurant for Breakfast and enjoyed the muesli with fruit, honey and yoghurt.

Muesli at The Edge Restaurant Montville

Website: http://www.mayfieldonmontville.com.au/restaurant.php
Email: reception@montvilleinn.com.au
Address: 127 Main Street, Montville
Opening Hours: Monday to Sunday, from 8.30am for Breakfast and Lunch
Menu: http://www.mayfieldonmontville.com.au/menu.pdf

The day then consisted of indulging in lots of chocolate, fudge, cheese and wine. Our first stop was at Fudgyboombahs and we were in Fudge Heaven! If you aren’t able to make it to Montville don’t worry as Fudgyboombahs also sell their fudge online.

FudgyboombahsFudgyboombahs Montville

Website: https://fudgyboombahs.com.au/
Phone: 07  5478 5455
Address: 12/168 Main Street, Montville

Our next stop was Candy Addictions, Montville and the surrounding areas are filled with many candy shops however we took a liking to Candy Addictions and were lucky enough to watch the staff making candy and even got to taste test some fresh candy when we visited the store! Candy Addictions also offer personalised candies for corporate functions or weddings and can also be purchased online.

Candy AddictionsCandy making at Candy AddictionsCandy making at Candy Addictions

Website: http://www.candyaddictions.com.au/
Email: info@candyaddictions.com.au
Address: 7/171-183 Main Street, Montville

We then popped into Chocolate Country for more fudge and the most delicious belgian chocolate slabs! Chocolate Country has been tantalising taste buds since 1993 and it’s clear to see why this business is still thriving!

Chocolate CountryChocolate CountryChocolate CountryChocolate Country

Website: http://www.chocolatecountry.com.au
Phone: 07 5442 9562
Address: 192 Main Street, Montville
Opening Hours: Monday to Sunday, 10am to 5pm

After we had our fair share of Chocolate and Fudge it was time for wine tastings! Our first wine stop was Mason Wines which has wine tastings in Ballandean, Mount Tamborine and Montville. We enjoyed the picnic red, picnic white and dessert wines from Mason Wines which can be purchased online.

Website: http://www.masonwines.com.au
Address: 3/184 Main Street, Montville
Opening Hours: Monday to Sunday, 10am to 4pm

Our next destination was Flame Hill Vineyard, our favourite wine destination in Montville! We had some wine tastings here followed by a four cheese platter on the deck consisting of Blackall Triple Cream Brie, Granite Belt Dairy Tait, Maleny Smoked Vintage Cheddar and Kenilworth Tuscany Romano. If you stop in to Flame Hill for a cheese platter we highly recommend the Cheddar and Romano cheese and if you are free on Saturday 21st February Flame Hill Vineyard is holding their 2015 Annual Grape Stomp. Entry to the event is $30 for more information visit http://www.flamehill.com.au/events/stomp.

Flame Hill VineyardFlame Hill Vineyard

Website: http://www.flamehill.com.au/
Email: vineyard@flamehill.com.au
Address: 249 Western Avenue, Montville
Opening Hours: Thursday to Monday, 10.30am to 5.30pm
Menu: http://www.flamehill.com.au/sites/default/files/FlameHill-Menu.pdf
Flame Hill Vineyard on Urbanspoon

Our last stop for the day was a short drive away to Maleny to visit Colin James Fine Foods for a Hazelnut Roche ice cream and to purchase some cheese and salami! The extensive list of ice cream and sorbet varieties can be seen online at http://www.colinjamesfinefoods.com.au/ice-cream-gelato-sorbet/ and if you are unable to get to Maleny you can purchase Colin James Fine Foods Ice Creams, Gelato and Sorbet at various locations throughout Queensland which can be viewed at http://www.colinjamesfinefoods.com.au/ice-cream-gelato-sorbet/wholesale/

Colin James Fine Foods MalenyWebsite: http://www.colinjamesfinefoods.com.au/
Email: info@colinjamesfinefoods.com.au
Address: 37 Maple Street, Maleny
Opening Hours: Monday to Friday, 9am to 5pm, Saturday – Sunday, 9am to 4pm
Colin James Fine Foods on Urbanspoon

We highly recommend a weekend or even a day trip to Montville for wine, cheese, fudge, chocolate and food lovers alike!

Recipe: Raw Berry Mini Cheesecake

Raw Berry Mini Cheesecake recipe
From CMC Nutrition

Ingredients:

Base:
1 cup dates (pitted and presoaked in water for at least 10 minutes)
1 cup walnuts (or almonds)

Filling:
1.5 cup cashews (soaked in water for a few hours prior, then drained)
Juice of 1 large lemon
1/2 cup coconut milk
1/2 cup maple syrup or honey (Use 1/3 cup if you would prefer a less sweet option)
1 tablespoon coconut oil
1/2 cup of frozen berries

Method:

Blend the base in a food processor or good blender. Lightly grease the bottom of a muffin tin or alternatively you could use a plastic muffin tray which doesn’t require greasing. Place a small amount (approximately 2 – 3cm) of the base mixture in each section of the muffin tin and refrigerate while preparing the filling. Blend the ingredients for the filling and place on top of the base in the muffin tin. Refrigerate for approximately 2 hours and then your Raw Berry Mini Cheesecakes are ready to serve!

Alternatively you can freeze the mini cheesecakes, they will last for approximately 2 weeks in the freezer, just remove the frozen mini cheescake and thaw for approximately 20 minutes before consumption.

Enjoy! X

This recipe is courtesy of CMC Nutrition, to see more healthy recipes visit www.cmcnutrition.wordpress.com or visit CMC on Instagram by clicking here.

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