Best friends @ fortitude valley

August 23, 2014

In the mcwhirter’s food court, there is a filipino takeaway shop the locals recommend. I tried the fish head soup, it was awesome!

IMG_5474.JPG

IMG_5475.JPG


Samurais Paradise @ Surfers Paradise

August 18, 2014

Samurais Paradise on Urbanspoon

Never knew this gem existed. Authentic yakiotri restaurant in the heart of Surfers. Yakitori skewers are very moorish and I can get carried away on an empty stomach but if you mix up rice dishes etc, the overall menu is very very cheap. Everything is good but the veggie skewers with cheese is a hit for me. In the rice dish section, sampara don (chicken namban ie karaage with vinagerrete and taretare with rice) is one you can’t miss. The curry they had on special was very nice too.


Red Hut Hunan Restaurant @ Spring Hill

August 14, 2014

There are a number of eateries in the Boundary Rd strip now serving dinner.
Little Mykonos Taverna is a nice souvlaki place and Bishamon is popular Japanese restaurant.

And a new found favorite is Red Hut Hunan restaurant. Tucked away from the street is a spacious restaurant specializing in authentic Hunan cuisine. Awesome with beer. The prices are cheap and so space for our kids and pram.

Red Hut Hunan Restaurant on Urbanspoon

 

 

IMG_5668.JPG

IMG_5670.JPG

IMG_5669.JPG

IMG_5615.JPG


Yeshi Buna @ Moorooka

July 8, 2014

Yeshi Buna Ethio African on Urbanspoon
Felt like trying something different. Ethiopian food at Yeshi Buna. I ordered veggie combo and meat combo. Very clean and tidy interior shop situated in a modern shopping complex. Good mix of flavors and textures. The injera a traditional sour dough crepe / flat bread is fluffy but distinctly sour and goes well with the stews. We are suggested to eat with hands as per the tradition. Enjoyed the experience and the taste. Would like to try some other types of food next time.

20140708-020805-7685497.jpg

20140708-020804-7684537.jpg


Il Locale

July 2, 2014

Il Locale on Urbanspoon

Inspiring good stuff. Pizza dough fresh, proper wood oven, the tagliatelle of wild boar amazing subtle but strong umami. Quality is 10 levels above home cooking. The croquette of dried cod and potato not bad but didn’t work for me.

20140702-205113-75073276.jpgPo

20140702-205114-75074099.jpg

20140702-205115-75075082.jpg

20140702-205115-75075949.jpg

20140702-205112-75072326.jpg

20140702-205116-75076966.jpg


Gowan Road Chinese Restaurant @ Sunnybank Hills

April 13, 2014

Gowan Road Chinese Restaurant (菜香小館) on Urbanspoon

Had a catch up weekday dinner with our regular customer the T family.

Being guided by Taiwanese RT San, I was in good hands.

There are many Chinese restaurants in Brisbane but it was my first time to come across one that serves proper Taiwanese style.

RT San did the ordering and we were blessed with beautiful food from beginning to the end.

Seafood and tofu soup with a good sprinkling of chopped coriander.

Chilli Prawns.

Black pepper steak dish.

Simmered pork belly with preserved pickles and plum.

Kuushin Sai. Hollow vegetable with garlic.

Sweet soy Chicken.

Crisp fried soul with mild spices.

Always inspiring to talk and never ending discussion about cultural differences and food adventures. Thanks T family!

Gowan Road Chinese Restaurant
Shop 10, 156 Gowan Road
SBH Qld 4109
33457866

20140413-134115.jpg

20140413-134127.jpg

20140413-134136.jpg

20140413-134143.jpg

20140413-134151.jpg

20140413-134203.jpg

20140413-134210.jpg


The Flaming Olive @ Fortitude Valley

April 13, 2014

The Flaming Olive opened up last week and I visited them with my friend @sushichefshin.
Flaming Olive on Urbanspoon

Head chef Wayne has worked with Shin and many other chefs in numerous high end restaurants as well as gaining some experience in Japan.

I saw the future of Brisbane dining scene. Haute cuisine techniques and beautiful presentation in a casual atmosphere and less formal service and cheaper prices. Much more food focused and slightly easy on the wallet making it a more usual affair rather than for special occasions.

We had Wayne serve us his recommendations. He started us off with three chilled dishes. The artisan cured salmon, pickled beet root, poached chicken in master stock.

To follow, the mains. Grilled spatchcock with salsa, slow cooked lamb shoulder, sautéed mushroom with onsen tamago.

Desserts, blueberry merengue with lemon curd and passion fruit parfait.

The savory main of lamb shoulder had been slow cooked in a garlic and EVO minimalist marinade and finished with a chicken juis based sauce. Tender and juicy with contrasting different meat stock was inspiring and delicious. More delicate and subtle contrasting chicken based sauce enhancing the lamb flavor.

My favorite was the poached chicken. Cooked at a low temperature keeping 100% of the inherent moisture . Any bad smells of raw chicken is non existent and a slight firmness and saltiness and umami from the stock has been transferred as well as firmened texture. Matches nicely with a creamy cauliflower purée. Personally I might prefer a slightly bolder acidity hit rather than the accompanying creme fraiche. But anyway the texture is wonderful and such a delightful way to start the meal.

Thanks Wayne and Shin for a wonderful time.

20140413-132054.jpg

20140413-132103.jpg

20140413-132123.jpg

20140413-132137.jpg

20140413-132144.jpg

20140413-132155.jpg

20140413-132209.jpg

20140413-132217.jpg

20140413-132225.jpg

20140414-012528.jpg


Follow

Get every new post delivered to your Inbox.

Join 1,128 other followers