Issue 25 takes us to the Sunshine State, and more specifically, to the booming beauty that is Brisbane.
Australia’s third largest city has long held a reputation as a big country town – and whilst that sentiment still rings true in the friendliness of its people and its iconic weatherboard houses, when it comes to food, Brisbane is beating down the door of its southern sisters.
In Pat’s Picks, Pat Nourse chats with Ben Williamson – partner and executive chef of Brisbane hospitality group Anyday. Williamson is a driving force behind Brisbane’s culinary coming-of-age, with six successful venues under his watch, including the acclaimed Agnes – the 2023 Gourmet Traveller Restaurant of the Year; only the second Queensland venue to ever take the title.
In Best Practice, Mark Best takes the humble hamburger to new heights with his grass-fed, mature-aged wagyu brisket burger, sourced from Queensland wagyu producers and served at the Lobby Bar of the covetable Calile Hotel in Fortitude Valley. Burgers continue to be big business in the Australian foodservice market, raking in $8.2 billion in revenue last year and are predicted to continue growth in the coming years.
For What’s Good in the Hood, Myffy Rigby discovers the parallels of Brisbane’s Fortitude Valley – once renowned for clubbing and late-night shenanigans (and still very much so), the suburb has emerged also as a destination for some of the country’s best dining, upmarket boutique shopping, and bustling bars. It’s here Myffy finds her “steak of the year” at a brand-new venue and plenty of delicious dining to keep you fuelled for a night in the Valley.
Hot Plates, our spotlight on the coolest dishes around the country, shines a light on two Newfarm venues. Brand new Bosco is an all woodfired wonder and the custom-made kitchen is turning out some fabulous food including a stunning steak for our Hot Plate. Over at Allonda, it’s the artistically plated lamb rump, so colourful and eye catching that it is almost too pretty to eat, that takes out our lamb Hot Plate.
In Tasty Meats we head to Howard Smith Wharves for a tutorial on the crowd favourite lamb shoulder at Greca – did you even eat at Greca if you didn’t order the lamb shoulder?! We think not. Next up its Paddington where a cozy neighbourhood Italian restaurant is churning out some of the best pizza in town – to be precise, it’s actually some of the best pizza in the world. In 2023, chef Stefano Spataro attended the World Pizza Championships in Parma, Italy where he competed against 450 of the world’s best pizza makers, finishing number 97 in the world and number 1 in Australia.
And finally, our second iteration of Red Meat Eats is here for all your red meat inspiration needs. A visual feast giving you an insight into the hottest and coolest red meat dishes trending on menus around the country.
Copyright: this publication is published by Meat & Livestock Australia Limited ABN 39 081 678 364 (MLA).