From Korea to Dublin,Sydney,Melbourne and now Brisbane,two-hatted chef Alex Yu continues to push himself out of his comfort zone.
As Queen’s Wharf rises and other restaurants shut their doors,the River City’s dining scene has a laundry list of pressures,topped off with national staffing shortages.
Red Hook follow-up Dumbo expands on its hugely popular burger and booze formula with fish sangas,crisp salads,and fried chicken with champagne.
In a subterranean brisbane space,expect drunken chicken,roasted half duck and stacks of dim sum,along with up to 30 wines by the glass and half-bottle.
Doughcraft is cooking Roman-style pinsa (like pizza,but not),house-made pasta,and mains,accompanied by cocktails and Italian wines,in a beautiful dining room.
He reckons it will make everything you cook,from fish,chicken and beef to vegetables (and even toast) better. “If people want to steal[it],that’s a good sign.”
Power’s family said the cook,arts patron and founder of the Jan Powers Farmers Markets,who helped transform Brisbane’s food scene,died peacefully in her sleep on Saturday night.
A former Rosmarino chef is doing a la carte during the week and degustations on weekends,with anywhere up to 18 plates. Take a peek inside.
What’s served from the sea in this city has improved out of sight over the past decade. From the fancy to the casual,here’s where to discover it for yourself.
In the 10 years since it opened,the eatery has won hearts with its fragrant curries,seekh kebabs,dumplings and enormous naan breads.
Former Bar Francine chef Brad Cooper is teaming up with his partner to create August,an intimate,Euro-focused diner on a leafy West End terrace.