Even though Chester Street Kitchen are still in construction mode, the space was still welcoming and offered a warmth and homely feel.

The Alan Scott-designed wood-fired oven is complete and its glossy blue tiles visually captivate you, luring you closer to the treasure trove of delights hidden within. The mammoth wood-fired oven took four weeks to build. Constructed in layers, the oven has very high heat insulation allowing stable cooking for long periods of time.

Jocelyn Hancock and Baker Phil explained the wood used to fire the wood-fired oven is most often Ironbark and sourced from the southern downs region. Wood from inland Australia is ideal because it’s dry, burns really well and retains the heat. Wood sourced from coastal regions tends to let off a lot of sap and is wet which isn’t what you want when burning wood.

Chester Street Kitchen ’s menu is set to be a sour-dough bakery by day and a neighbourhood bar with food by night. Baker Phil explained that although good quality stone milled flour has its benefits, by the time the consumer receives the packaged flour, most of the nutrients and flavour are lost. How does one avoid this? By milling on-site, of course! And that’s exactly what Baker Phil is doing – I wonder how many other Brisbane bakeries are dedicated to this practice?

With breakfast bruschetta, breakfast pizzas, brioche pretzels, sweets and cakes on the menu I’m sure it’s going to be a hit with locals once again. By night the menu will reflect the same homely style meals folks have grown to expect at Chester Street Kitchen.

Owner, Damian Griffiths (of Limes Hotel and Alfred & Constance) is certainly making a big imprint in ‘The Valley’ food scene. I love his continued philosophy of paddock to plate; he and the team are always supporting local produce and for that I admire them. I wonder what we’ll see next….

Chester Street Kitchen - 32a Chester Street, New Farm

*HOT OFF THE PRESS* Chester Street Kitchen will hold a pop-up from 9:30am Tuesday-Friday until they re-open, with freshly baked bread from the blue-tiled wood-fired oven!

Noosa International Food and Wine Festival is just around the corner and I AM PUMPED!!

My accommodation’s booked, my Friday leave has been approved, and there are only 11 more sleeps to go!

I tried-out to be a Noosa International Food and Wine Festival volunteer this year through their website. Some of the jobs listed included Chef, Service, Videographer (professional, student/volunteer), Photographer and Social Media (volunteer). Ticking the Social Media box, I was prompted to answer a few questions about myself, and why I wanted to join the Noosa International Food and Wine Festival team. My eagerness must have shone through in my application because a few weeks later I received a call from the lovely Tash Leong (The Nutrition Guru and the Chef) advising me that I’d got in! Needless-to-say I was super-stoked with the news and accepted the job without delay.

Noosa International Food and Wine Festival celebrate their 10th anniversary this year and they’re celebrating in a big way! With Sunshine Coast Food Trails, Lifestyle Lunches, live cooking demonstrations, local and international chefs, Cocktail Dinners, Wine Master-classes, Live music, degustation’s, Sunset Concerts, Cocktail Matching Dinners! No wonder my senses are in overload already!

The Noosa International Food and Wine Festival program can be a little daunting on first glance, so allow me to guide you through a few things. The festival itself is located at Lions Park, Noosa Heads. General Admission is $40 and you get….

Indulge yourself with the fantastic Food Trails on offer (prices range from $195-$595) with banquet lunches, food markets, wine and more. Some Food Trails even have you travel off-site to places like Garnisha Spice Farm, 4WD’ing to Blackall Ranges, even cruise up the Noosa River by boat.

Covering the Hinterland Trail 2 -Strings & Straw on Friday May 17th, guests and I will 4WD to Martin Duncan’s Freestyle Escape in the Blackall Ranges near Mapleton. There will be a mini farmers market and live music there and we’ll enjoy a stroll around the picturesque orchard too. While we gaze the sweeping views of the Sunshine Coast, we’ll relish in a long lunch created by chefs Matt Wilkinson, Mark Jensen, Cameron Matthews and Martin Duncan with T’Gallant wines by Kevin McCarthy to wash it all down.

Have a swayed you to join me at this year’s Noosa International Food and Wine Festival? I hope so; it would be lovely to see you there!

I’ll have loads of fabulous photos and stories to tell, and my twitter, Facebook and Instagram accounts will be flourishing with visual delights, so stay tuned.

www.noosafoodandwine.com.au

Check out the fun from last years

Noosa International Food and Wine Festival

Ladies and gentlemen, it is with great pride that I announce a fulfilling moment in Miss Foodie history – I baked my first ever shortcrust pasty from scratch and succeeded!

Leading such busy lives the presence of pre-prepared pastries in our home freezers is of course necessary. Should you have the time and patience however, making your own shortcrust pastry offers more than just enhanced eating, it makes you feel good; it awakens your warm, fuzzy, homely-inner self.

My best friend and her new little bubby came over for a lunch visit so I thought I’d make her something extra special. Inside my homemade Shortcrust Pastry shell I layered a mix of leek, goat’s cheese, egg, cream and thyme.

Upon the very first mouthful the naughty richness of the butter was an instant taste delight. Homemade Shortcrust Pastry not only brings with it a crumbly and flaky consistency often missing from store bought pastry, but also results in a more joyous eating moment. Why? Because you made it yourself.

Gourmet Traveller have an article on Shortcrust Pastry which is well worth a read because they’ve certainly had a lot more practice at making Shortcrust Pastry than me! The little advice my beginner-self can offer is to only use good quality butter, never use yucky processed margarine! Because Shortcrust Pastry has a very high butter content you have to make sure you chill your dough first before using it and try to keep your dough cool at all times.

Next I’m going to try a sweet Shortcrust Pastry; what goes inside my shell I’m still deciding – Any suggestions?

Leek and Goats Cheese Tart

Ingredients

Shortcrust Pastry

2 cups plain flour
145g butter
1 egg yolk, free range
1 tblsp cold water

Filling

1 leek sliced thinly (Cut leeks in half lengthwise and rinse well under running water to remove all dirt)
Extra virgin olive oil
Fresh Thyme, a couple of sprigs
3 eggs
250ml cream
150g Goats Cheese
Salt and Pepper

Method

Process flour and butter in a food processor until fine breadcrumbs form. While the food processor is running, add egg yolk and enough cold water to form a smooth dough.

Transfer dough to a clean floured surface and knead ever-so-lightly. Wrap dough in plastic wrap and refrigerate for no less than 30 minutes (This process is crucial to making a good shortcrust pastry).

Place dough between 2 pieces of non-stick baking paper and roll out to a 3mm thickness. Carefully transfer dough to a 20-25cm tart tin and gently push into place. (Don’t handle it too much or you will heat the dough and you want to avoid this as it will come apart. If you find your dough is coming apart put it back in the fridge and start again).

Now you need to blind bake. Blind baking gives you a beautiful crisp shortcrust shell ready to be filled with yummy savoury fillings.

To blind bake: Top pastry-lined tart tin with a large piece of non-stick baking paper. Fill with pastry weights or uncooked rice or dried beans. Place on a baking tray and bake in a preheated 180°C oven for 10 minutes. Remove the weights and paper and bake for a further 5 minutes or until the pastry is golden.

Leek and goat’s cheese filling

Heat a non-stick fry pan over medium-low heat. Add oil and cook sliced leeks until soft, about 8 minutes. Allow to cool.

Beat eggs with cream, salt, pepper and goat’s cheese. Spoon leek mix into prepared pastry shell and pour egg mix carefully over the top.

Bake in preheated oven for 30 minutes until golden brown and set.

I am so proud of my shortcrust pastry – Look at that for rich, buttered, crumbly goodness! A true work of art don’t you think…

Stokehouse has announced its next wine dinner, featuring Leeuwin Estate. Based in the celebrated Margaret River area, Leeuwin Estate produces some of the world’s finest wines and guests of Stokehouse will be treated to a selection of the winery’s top-quality varieties and limited-release editions.

The Leeuwin Estate wine dinner will be held in the Stokehouse’s exclusive Mezzanine area on Wednesday, 15 May and hosted by Winemaker Tim Lovett. The Stokehouse Mezzanine is reserved for private dining and events, providing an intimate space for an evening of sensational flavours and wine education.

For $150pp you can enjoy a decadent three-course dinner and canapés designed by Head Chef Tony Kelly, paired with a range of Leeuwin Estate’s finest wines from their ‘Art Series’ label.

The Art Series label represents Leeuwin Estate’s finest wines from each vintage. The gorgeous keepsake bottles feature specially commissioned artworks by leading contemporary Australian artists, designed to evoke the flavours of each varietal. You will have a truly unique opportunity to taste the newly released 2010 Art Series Chardonnay, which will be showcased on the night, along with other limited-release wines by Leeuwin Estate.

On arrival at 6.30pm, indulge in a glass of 2012 Art Series Riesling along with a Cured ocean trout, fresh horseradish and aioli canapé – YUMMO!! You will be seated at 7.00pm for dinner, with an entree of Ballotine of Free Range, corn fed chicken, mushrooms, white wine and sage, accompanied by 2010 Art Series Chardonnay and 2011 ‘Prelude’ Chardonnay.

For the main course, you will be treated to New season Victorian lamb, brioche crumbed lamb rillette and thyme jus, complemented by a glass of 2010 ‘Art Series’ Shiraz; then, to finish the evening, a Selection of Hard Cheeses and 2006 and 2009 Art Series Cabernet Sauvignon.

What more could you want?! They had me at cured ocean trout and fresh horseradish. Tickets will sell fast so book your tickets early! See you there.

Stokehouse

A: Sidon Street, South Bank, QLD 4101

P: (07) 3020 0600

E: info@stokehousebrisbane.com.au

W: www.stokehouse.com.au

You’re looking at possibly the best vegetarian sandwich known to man! My Portobello Mushroom Sandwich is the best steak sandwich that no one told you was vegetarian.

I had a good-looking spelt sourdough at home which I wanted to use and the idea of soaking up soup with it wasn’t tickling-my-fancy. I hadn’t visited my local butcher lately so a steak sandwich was unfortunately out! Then a stunning image entered my mind – a big juicy Portobello Mushroom Sandwich. I’d seen one in a food magazine some time ago and I always thought it would be nice to try at home.

There were a couple of lonely, but huge Portobello mushrooms in my fridges crisper and when sliced as thick as a succulent rump steak, I knew I was on the right track.

Marinading the mushrooms with fresh parsley, rosemary and olive oil really take these babies to the next-flavoursome-level. If you’ve had the joy of cooking whole mushrooms, stuffed mushrooms, sautéed mushrooms, you know how succulently-lush they transform once cooked.

The mushrooms magic grows even more-so once they join the rest of the Portobello Mushroom Sandwich family – sweet onion jam, mayonnaise, hot English mustard, fresh rocket and tomato.

So you can fit your salivating-mouth around your Portobello Mushroom Sandwich, you might have to chop it in half; this will unveil this to-die-for sandwich’s true beauty! My Oven roasted chips go wickedly-good with this too.

Enjoy my foodie friends.

 Garlic Rosemary Portobello Mushroom Sandwich

Ingredients

2 large Portobello mushrooms, stem removed, 2cm thick slices
2 garlic cloves, peeled and finely chopped
Handful flat-leaf parsley, finely chopped
1 stick of fresh rosemary, leaves removed from stem, finely chopped
Olive oil
4 thick slices spelt sourdough bread
Handful rocket leaves
3 tblsp whole egg mayonnaise (free range egg brand if you can)
1 ripe tomato, sliced

Onion Jam

2 tblsp unsalted butter
Olive oil
1 brown or red onion
1 tblsp dark brown sugar
1 tblsp balsamic vinegar
Salt and pepper to taste

Method

Put a small pot over a low heat, add butter and a drizzle of olive oil. Add onions and cook for approximately 20 minutes, stirring occasionally until nice and soft. Don’t be tempted to turn up the heat; you want them to soften and caramelise, not burn.

Add brown sugar and balsamic vinegar, pinch of salt and pepper and cook for a further 5 minutes or until onions are nicely caramelized. Remove from heat and leave to cool.

Onto the mushrooms – marinate Portobello mushroom slices in a shallow dish with garlic, parsley, rosemary and olive oil for 15 minutes.

Preheat a cast-iron grill or BBQ over medium-high heat. Drizzle sourdough slices with a little olive oil and grill for a couple of minutes on each side, remove and keep warm in al-foil  Grill the mushroom pieces, turning occasionally, for about 5-7 minutes or until juicy and tender.

Assembling your Portobello Mushroom Sandwich – Spread half the mayonnaise over 2 slices of sourdough bread. Lay down fresh rocket and top with tomato slices then cooked mushrooms, finally topping with onion jam, season well with salt and pepper. Spread remaining mayonnaise and hot English mustard on the two remaining slices of sourdough bread and then place the bread, mayonnaise-side down, on top of the other slices.

Serve immediately.

Not having taken a’ professional’ photo of my Zucchini Sticks yet,  I was very hesitant in writing a blog post for them. I’m trying so hard to improve my food photography and I have to tell you it’s not easy! I don’t think people realise the time and effort that goes into a food blog post. First you have to of course cook the meal, then there’s the plating-up, photography, writing and editing – then you have to be proud enough to want to post the piece to the world.

On this occasion I’ve thought what the hey! I’m posting my Zucchini Sticks recipe anyway. They are so scrumptious and their Panko-crisp outer layer and soft, juicy, vulnerable centre makes it virtually impossible not to go back for more and more. And my picture – well let’s just say I’ve taken an artistic approach this week.

 Zucchini Sticks w/ Sweet Onion Dipping Sauce

Ingredients

3 zucchinis, medium sized
1 onion, sliced
1 tblsp butter
2 tblsp cider vinegar
2 tblsp honey
1 tblsp Dijon mustard (or whichever prepared mustard you prefer)
1 cup whole egg mayonnaise (try and source mayonnaise that uses free range eggs)
1 cup plain flour
2 eggs
1 tblsp milk
1 cup panko bread crumbs
½ cup freshly grated parmesan
2 tblsp dried oregano
Salt & Pepper

Method

Cut each zucchini down the centre into 3 long planks. Cut each plank into thirds; then half them. You want approximately 7cm length sticks in the end.

Transfer your zucchini sticks to a colander sitting over a bowl. Sprinkle over 1 tblsp salt and allow to drain for 1 hour. (This process draws out the moisture in the zucchini sticks).

Now to the dip!

In a medium saucepan, melt butter over medium-low heat, add onion.

Stir occasionally until onion has softened and caramelised, approximately 25 minutes. Insure you keep the temperature low as you’re less likely to burn the onions (the lower and longer it cooks the better).

When the onions are well caramelised, remove from heat.

Place caramelised onions, cider vinegar, honey and mustard into a food processor (alternatively you could use a hand blender). Process until smooth.

Transfer sweet onion mix to a bowl, add 1 cup of mayonnaise and stir until well combined.

Back to the zucchini sticks

Preheat oven to 200ºC. Line a baking tray with baking paper and spray with olive oil.

Rinse zucchini sticks with water then pat dry with a tea towel.

In a shallow bowl, combine plain flour and pepper. In another shallow bowl, beat egg and milk. In the final shallow bowl, combine panko crumbs, grated parmesan, dried oregano, salt and pepper.

Dip zucchini sticks in flour, shake off access. Dip zucchini sticks in the egg mixture then coat finally with bread crumbs mix.

Only do 1-2 zucchini sticks at a time or else you will get a solid clump of mess. I know you’ll want to rush through them but I assure you they’ll turn out a lot better if you take the time to dip and coat them one by one.

Place zucchini sticks on prepared oven tray. Bake for approximately 25 minutes, turning zucchini sticks halfway through cooking. Time may vary depending on your oven; the end result should be golden crunchy zucchini sticks.

Transfer zucchini sticks to a plate with the sweet onion dipping sauce in a nice bowl on the side.

Dig in!

Notes

• Sometimes I peel the zucchini sticks because the crumb sticks better to the zucchini’s flesh.
• You can lightly spray zucchini sticks with olive oil before you put them in the oven for extra goldy-goodness.

What’s better than eating? Eating whilst listening to smooth jazz and sipping on a peppery Shiraz.

Every Friday at dusk, QPAC’s Melbourne Street Green offers a FREE evening of smooth jazz with their Green Jam Sessions.

Unwind to the tunes played by the talented musicians from Queensland Conservatorium as they showcase their impressive skills with a repertoire of jazz standards, contemporary grooves and laid back funk.

Green Jam Sessions is the perfect way to wrap up the working week and start the weekend wind down with colleagues, friends and family.

Delectable food and chilled beverages also available from the Green Jam Grill.

Green Jam Sessions

15 March - Amy Backhouse Trio

22 March - Euan Cumming Trio

5 April - Sophie Min Trio

12 April - Matt Luff Quartet

19 April - Coisa Linda

26 April - Luke Cuerel Quartet

3 May - Wild Silk Quartet

10 May - William Martineau Trio

Cover image care-of QPAC Green Jam Sessions

Robert Bousamra has recently released a fabulous cookbook titled Lebanon to Ghana – the food I grew up with.

Taste Trekkers cooking class, Lebanese Mezze will be about Robert teaching you to cook his favourite dishes and enjoying a friendly meal with him afterwards.

On the menu are some classics that you will uncover the authentic secrets to taking these dishes to the next level.

• Hommous and Baba Ghanouj with flatbreads
• Tabouleh Salad
• Sambouzik pastries
• Chicken Rice
• Kefta
• Donut balls in floral syrup
• Lebanese cheese platter to finish

What You Get

• A sensational dinner
• All the recipes cooked from Roberts new book, Labanon to Ghana. The Food I grew up with.
• The chance to talk to Robert and find out about his fascinating upbringing

What to Bring

• Your appetite

There’s only a few spaces left so contact Taste Trekkers to secure your spot today!

Taste Trekkers

Phone Taste Trekkers: 0408 321822
Email Taste Trekkers: info@tastetrekkers.com.au
Taste Trekkers Cooking School: 8 Turner Ave, Fairfield

Delivino Event

Hosted by Danielle Dixon of Master Chef

Let Danielle demonstrate all there is to know about making your own sausages and cider at Mount Tamborine’s DeliVino.

Every doubted what’s in the sausages you buy from the supermarket?  You can learn everything from the cuts of meat, the blends you can make yourself, to the herbs and spices you can use. You can even learn how to apply the casings on the wriggly little things!

Danielle will also explain how to make salami and bring in an example of cured in two different stages. Wouldn’t it be great to show off your own made salami at your next dinner party?

What could be better than washing down your homemade sausages with a glass of icy-cold Cider. Ahhhh the best re-invented summer beverage.

The quenching favourite, a cult hit these days with so many new labels on the market; why not make your own?

Well you can my foodie friends. Delivino are pleased to have Danielle Dixon host and demonstrate the Sausage and Cider Class especially for you.

The Sausage and Cider class runs for 3 hours, and in typical DeliVino style a meld of lesson, taste, and FUN!

Cost is $80 per person, with a $60 return voucher for redemption at DeliVino.

Kits available on the day in which your voucher can be put towards purchase.

Bookings essential, limited class numbers apply. Classes run during April 2013.

Delivino

12 Main Western Road, North Tamborine

Deli: 07 5545 3343

Restaurant (enquiries & bookings): 07 5545 0406

info@delivinotamborine.com

Stokehouse is giving food lovers the opportunity to sample the finest quality produce and seasonal Queensland flavours with their new lunch special, Autumn Sundays.

Each Sunday, Stokehouse will serve up a delicious three-course set menu. The set menus will focus on the freshest seasonal produce, providing guests with a unique opportunity to indulge in the best of Queensland cuisine and the ‘chef’s choice’ of seasonal favourites.

Each week Head Chef Tony Kelly will hand-write a special menu based on the fresh produce he sources. With mouth-watering morsels such as Noosa Red Tomatoes, local reef fish, Hervey Bay Scallops and an incredible dry-aged beef to be expected, Autumn Sundays are sure to be a true feast for the senses.

Autumn Sundays at Stokehouse begins April 7th and costs $60 per person, inclusive of three courses. You also have the option of including four matched glasses of wine for an additional $45 per person. The lunch special will be available every Sunday from 12.00pm.

Make the most of Brisbane’s spectacular autumn weather at Stokehouse. Enjoy clear days and brilliant sunshine by the river, while sampling the freshest tastes of the season.

Bookings are essential, so be sure to contact Stokehouse to reserve your table.

Stokehouse
 A: Sidon Street, South Bank, QLD 4101
 P: (07) 3020 0600
 E: info@stokehousebrisbane.com.au
 W: www.stokehouse.com.au