Queensland

Brisbane Times Good Food Guide 2014 Awards

by Christine Salins on July 8, 2014

www.foodwinetravel.com.au The Brisbane Times 2014 Good Food Guide awards, who won The Brisbane Times 2014 Good Food Guide awards, winners of The Brisbane Times 2014 Good Food Guide awards, Gerard’s Bistro, Ryan Squires, Ben Devlin, The Foraging Quail, Brisbane restaurants, best Brisbane restaurants, food guide to Brisbane.

It was perhaps the understatement of the year. “It’s a really nice restaurant,” Esquire’s Ben Devlin said of the restaurant that had just been named Brisbane’s only three-hat restaurant for 2014. Devlin (at left, below) was up on the podium collecting a slew of awards for Esquire at the industry’s night of nights. Named Young Chef of the Year, the first time the Brisbane Times Good Food Guide has had such an award, Devlin was recalled to the stage to collect the Chef of the Year award on behalf of Esquire executive chef, Ryan Squires.

Squires wasn’t at the awards but was praised for his “breadth of knowledge, technical skill and natural curiosity” that lead him “where others fear to tread”. Esquire has won three hats in all three editions of the Guide. Mark that one on your list of places to dine if you haven’t already.

www.foodwinetravel.com.au The Brisbane Times 2014 Good Food Guide awards, who won The Brisbane Times 2014 Good Food Guide awards, winners of The Brisbane Times 2014 Good Food Guide awards, Gerard’s Bistro, Ryan Squires, Ben Devlin, The Foraging Quail, Brisbane restaurants, best Brisbane restaurants, food guide to Brisbane.

Brisbane is ready to be recognized for its dining scene, according to the Guide’s editor, Natascha Mirosch. She oversaw a team of reviewers who had the task of reviewing more than 150 restaurants, bars and cafés. (Disclaimer: I was one of the team.) “The buzz in Brisbane is audible right now,” said Mirosch.

The buzz was certainly audible in the Light Space, the converted warehouse in Fortitude Valley where a who’s who of the Brisbane restaurant scene assembled to hear who was hot and who was not. Pol Roger Champagne flowed freely and there was a beautifully orchestrated selection of finger food from Dalton Hospitality.

www.foodwinetravel.com.au The Brisbane Times 2014 Good Food Guide awards, who won The Brisbane Times 2014 Good Food Guide awards, winners of The Brisbane Times 2014 Good Food Guide awards, Gerard’s Bistro, Ryan Squires, Ben Devlin, The Foraging Quail, Brisbane restaurants, best Brisbane restaurants, food guide to Brisbane.

At the centre of the room was a magnificent cheese station complete with dried muscatels hanging on a mini washing line. Queensland triumphed with a Woombye Triple Cream Brie oozing with deliciousness, but there were beautiful Victorian cheeses too, along with various salumi, baby pickled figs (cutely presented in a copper saucepan), chutney & fig paste.

www.foodwinetravel.com.au The Brisbane Times 2014 Good Food Guide awards, who won The Brisbane Times 2014 Good Food Guide awards, winners of The Brisbane Times 2014 Good Food Guide awards, Gerard’s Bistro, Ryan Squires, Ben Devlin, The Foraging Quail, Brisbane restaurants, best Brisbane restaurants, food guide to Brisbane.

It was hard to tear myself away from the oyster bar where the “Oyster Whisperer”, Mick Daw, was offering freshly shucked oysters from Batemans Bay, Bruny Island and Coffin Bay. Meanwhile, trays of finger food were being passed around the room: pork belly on slices of star apple; mandarin pieces with a dollop of chilli jam (my fave – simple but a great combo); meat pies and more.

www.foodwinetravel.com.au The Brisbane Times 2014 Good Food Guide awards, who won The Brisbane Times 2014 Good Food Guide awards, winners of The Brisbane Times 2014 Good Food Guide awards, Gerard’s Bistro, Ryan Squires, Ben Devlin, The Foraging Quail, Brisbane restaurants, best Brisbane restaurants, food guide to Brisbane.

There were espresso martinis for cocktail lovers and macarons for sweet fiends.

www.foodwinetravel.com.au The Brisbane Times 2014 Good Food Guide awards, who won The Brisbane Times 2014 Good Food Guide awards, winners of The Brisbane Times 2014 Good Food Guide awards, Gerard’s Bistro, Ryan Squires, Ben Devlin, The Foraging Quail, Brisbane restaurants, best Brisbane restaurants, food guide to Brisbane.

And then for the big announcements (not a complete list – that’s at the end of this post): Black Hide Steakhouse, Cinco Bistro, The Foraging Quail, GOMA Restaurant, Jellyfish, Moda, Reserve and 85 Miskin St all gained a new chef’s hat. Montrachet lost its one hat. Aria, Stokehouse and Urbane all retained their two hats.

There was a new Drinks List category, with the award going to Black Bird. It’s designed to honour venues doing great cocktails and craft beer, as opposed to just wine. The best wine list award went to Bacchus.

It was exciting to see the award for best new restaurant go to The Foraging Quail as it’s been on my must-visit list since it opened. Now the anticipation of experiencing chef Minh Le’s food is greater.

And so to the pointy end of the evening.

www.foodwinetravel.com.au The Brisbane Times 2014 Good Food Guide awards, who won The Brisbane Times 2014 Good Food Guide awards, winners of The Brisbane Times 2014 Good Food Guide awards, Gerard’s Bistro, Ryan Squires, Ben Devlin, The Foraging Quail, Brisbane restaurants, best Brisbane restaurants, food guide to Brisbane.

www.foodwinetravel.com.au The Brisbane Times 2014 Good Food Guide awards, who won The Brisbane Times 2014 Good Food Guide awards, winners of The Brisbane Times 2014 Good Food Guide awards, Gerard’s Bistro, Ryan Squires, Ben Devlin, The Foraging Quail, Brisbane restaurants, best Brisbane restaurants, food guide to Brisbane.

www.foodwinetravel.com.au The Brisbane Times 2014 Good Food Guide awards, who won The Brisbane Times 2014 Good Food Guide awards, winners of The Brisbane Times 2014 Good Food Guide awards, Gerard’s Bistro, Ryan Squires, Ben Devlin, The Foraging Quail, Brisbane restaurants, best Brisbane restaurants, food guide to Brisbane.

Last year’s best new restaurant, Gerard’s has firmly imposed itself on the Brisbane dining scene with its imaginative food, drinks, service and fit-out. Should a one-hat restaurant get the top prize?

“The restaurant of the year is not about being the most formal or the most expensive – it’s about a place we want to go back to again and again,” said Mirosch. “We look for a restaurant that offers the whole package – great food, service and a certain ambience – that doesn’t mean it has to be a three-hatted restaurant or even a two hat.”

And there you have it. Where would an awards night be without a few surprises?

The Brisbane Times Good Food Guide is on sale at newsagents ($12.99) and online at smhshop.com.au. From next week, it will also be available as an app.

Brisbane Times Good Food Guide awards

Vittoria Coffee Restaurant of the Year
Gerard’s Bistro, Fortitude Valley

Citi Chef of the Year
Ryan Squires, Esquire, Brisbane

Villa Maria Best New Restaurant
The Foraging Quail, New Farm

Young Chef of the Year
Ben Devlin, Esquire, Brisbane

La Maison Du Thé Regional Restaurant of the Year
The Fish House, Burleigh Heads

BYO Restaurant of the Year
Cinco Bistro, Camp Hill

Citi Service Excellence
Scott Durietz, Baguette, Ascot

Champagne Pol Roger Sommelier of the Year
Penny Grant, Black Bird, Brisbane

Wine List of the Year
Bacchus, South Bank

Drinks List of the Year
Black Bird, Brisbane

Best Bar with Food
The Sangria Bar, South Bank

brisbanetimes.com.au Best Food Under $30
Kwan Brothers, Fortitude Valley

Vittoria Coffee Legend
Andy Georges, Il Centro, Brisbane

City & Suburbs

3 HATS
Esquire, Brisbane

2 HATS
Aria, Brisbane
Stokehouse, South Bank
Urbane, Brisbane

1 HAT
85 Miskin St, Toowong
Black Hide Steakhouse, Petrie Terrace
Cinco Bistro, Camp Hill
E’cco Bistro, Brisbane
The Euro, Brisbane
The Foraging Quail, New Farm
GOMA Restaurant, South Brisbane
Gerard’s Bistro, Fortitude Valley
Il Centro, Brisbane
Jellyfish, Brisbane
Malt Dining, Brisbane
Moda, Brisbane
Prive 249, Brisbane
Public, Brisbane
Reserve, Milton
Restaurant Two, Brisbane
Sake, Brisbane
Tartufo, Fortitude Valley
Vintaged, Brisbane

Regional

2 HATS
The Fish House, Burleigh Heads
The Long Apron, Montville
The Tamarind, Maleny
Wasabi Restaurant & Bar, Noosa Sound

1 HAT
Allure on Currumbin, Currumbin
Berardo’s, Noosa Heads
Chill on Tedder, Main Beach
Coast, Hervey Bay
Harrisons, Port Douglas
Nu Nu, Palm Cove
Ristorante Fellini, Main Beach
RockSalt, Broadbeach
Salt Grill Surfers, Paradise
Seaduction Surfers, Paradise
Spirit House, Yandina
Tamarind, Cairns
Ten Japanese, Broadbeach
Vanitas, Main Beach

You might also enjoy: Good Food Month.

Food.Wine.Travel is delighted to be an official blogger for:

www.foodwinetravel.com.au Good Food Month, program in Sydney, Melbourne, Canberra, Brisbane, My Kitchen Rules, Jake Harrison, Elle Harrison, Serendipity icecream, Natascha Mirosch, Joanna Saville, Brisbane restaurants, Brisbane Times Good Food Guide, Sydney Morning Herald Good Food Guide, Antonio Carluccio, Night Noodle Markets, Kwan Brothers.

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South Bank, Brisbane

by Christine Salins on August 31, 2013

South Bank Parklands, Brisbane, opened in 1992 on the site where World Expo 88 was held.

Heading to lunch at The Jetty in South Bank Parklands earlier this week, I snapped a few photos of the park and the river looking across to Brisbane city. The park opened in 1992 on the site where World Expo 88 was held. These days it’s a lovely laidback spot where water monitors frolic, tropical blooms add a dash of colour, and people are out and about enjoying the sunshine. Life is sweet when winter is t-shirt weather.
Details: www.visitsouthbank.com.au

 

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The Jetty Restaurant, Brisbane

by Christine Salins on August 31, 2013

www.foodwinetravel.com.au The Jetty Restaurant, South Bank, Brisbane. Recipe for Nasi Goreng with Chicken Skewers and Peanut Satay, created by head chef Damien Styles.

Jason Coats is a keen surfer who liked going to Bali so much that he tried to create the same feeling at The Jetty, the restaurant he opened in Brisbane’s South Bank.

The Jetty overlooks the river towards the city and while the view is hardly like gazing out over Kuta or Seminyak, there’s a beachside vibe in the timber and stone décor, the breezy open-air dining and the cushioned daybeds where you can lounge with a cup of coffee, a cocktail or a glass of wine.

Jason and Katie Coats also have The Jetty Oxford in Bulimba, and they replicated its relaxed yet stylish ambience when they opened The Jetty South Bank in 2011.

Damien Styles, who grew up with Jason in Noosa and has worked in leading Noosa, Sydney and Melbourne restaurants, recently came on board as head chef. He has introduced some Indonesian accents on the menu, including the classic Nasi Goreng with Chicken Skewers and Peanut Satay, the recipe for which is at the bottom of this post.

I dined at The Jetty at one of our regular ASTW get-togethers this week and loved my dish of Sticky pork belly served with seared scallops, julienned apple and radish, and a drizzle of palm sugar caramel. Two wines were on offer, Vinaceous ‘Sirenya’ Pinot Grigio and Vinaceous ‘Snake Charmer’ Shiraz. If you haven’t come across these, do seek them out as not only do they have some of the most outrageous labels you’ll have ever seen, but the wine isn’t half bad either.

The Pinot Grigio comes from the Adelaide Hills and the Shiraz from McLaren Vale. I opted for the red, which went beautifully with the pork belly. Dark, brooding and spicy with a hint of chocolate, it certainly wasn’t going to be overshadowed by the cellulite-inducing (but wickedly delicious) pork belly.

 www.foodwinetravel.com.au The Jetty Restaurant, South Bank, Brisbane. Recipe for Nasi Goreng with Chicken Skewers and Peanut Satay, created by head chef Damien Styles.The Jetty is doing a couple of fun things that you should know about. For one, they’re getting into the spirit of the looming election with The Federal Election cocktail, available until midnight on September 7.

Very much like the election campaign (ie. guaranteed to leave a lingering, bitter taste), thankfully the bitter taste is more enjoyable in this daring combination of Mt Gay Rum, Lillet Blanc, Campari and orange juice, shaken over ice and double strained into a chilled Martini glass.

On September 28, The Jetty has pole position when the skies light up with fireworks during Riverfire. The restaurant is doing a special 5-course menu with 3 hours of premium beverages for $180. The menu sounds divine!

The Jetty South Bank
River Quay, Sidon Street
South Bank, Queensland, Australia
Tel: +61 (0)7 3844 8838
www.thejetty.net.au

Related post: South Bank, Brisbane.

 www.foodwinetravel.com.au The Jetty Restaurant, South Bank, Brisbane. Recipe for Nasi Goreng with Chicken Skewers and Peanut Satay, created by head chef Damien Styles.

NASI GORENG, CHICKEN SKEWERS & PEANUT SATAY RECIPE

Serves 6

900g chicken breast & thigh meat, cubed
olive oil
600g cooked white rice, cold
1-2 tablespoons sweet soy sauce
sea salt & freshly ground black pepper
6 eggs

Spice Paste:
5 golden shallots, roughly chopped
3-5 long red chillies, depending on size
½ teaspoon dried shrimp paste
2 kaffir lime leaves
Peanut satay sauce, warm to serve
55g (½ cup) Asian fried shallots
1 continental cucumber, seeded & thinly sliced, to serve
3 garlic cloves, roughly chopped
1 large tomato, diced
2 candlenuts or chestnuts
100ml vegetable oil

Thread chicken meat onto bamboo skewers, cover & refrigerate until required. For the spice paste, put all ingredients in a food processor & blend to form
a smooth paste. Heat some olive oil in a non-stick pan over medium heat. Add spice paste & sauté for several minutes until the paste is fragrant & thoroughly cooked. Add rice & sweet soy sauce & continue to cook, stirring frequently, until rice is heated through. Keep warm.
Heat a large heavy-based frying pan over high heat. Brush chicken skewers with olive oil & season. Put chicken in the hot pan & cook for 4-5 minutes, turning frequently so they cook evenly. Fry the eggs sunny-side up.
To serve, divide nasi goreng among serving plates then top with a fried egg. Arrange two chicken skewers alongside & drizzle with the warm peanut satay. Scatter over the fried shallots & cucumber slices.

Recipe courtesy of The Jetty South Bank, Brisbane.

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