Alice Lindley serves another edition of Tasty Bites, featuring seasonal rainbow chard and the highly anticipated Blackbird Bar & Grill – as seen in Issue 277.
In season: rainbow chard
Thriving at the moment in our little suburban gardens is rainbow chard. It goes into our smoothies in the morning and into salads at night and is very high in antioxidants, carotenoids, vitamin A, C and E.
It’s here…the highly anticipated opening of Blackbird Bar & Grill. With a multi-million dollar fit out by the Ghanem Group (of Byblos Bar & Restaurant), there are two bars each representing a part of the 1920s era.
Order from a sublime menu including oysters plucked that day from Bateman’s Bay, the Bay Bug Club (think club sandwich featuring Moreton Bay Bug and a light bisque aioli) or fillet steak from the unique ‘Infierno 96 Wood Grill’ Argentinean-style grill.
The Executive Chef is Jake Nicholson, a national treasure who has worked in the famous El Bulli in Spain, Circa in Melbourne and cooked for Madonna and Bono. It is an exciting new venue for Brisbane foodies and socialites alike.
A cut above average
The Cutting Board at 275 George Street is a food embassy for the meat lovers of Brisbane, with slow-cooked briskets, burgers, ham-off-the-bone and meat-filled sandwiches on offer at lunch.
Open Monday to Friday from 6am to serve good coffee alongside meaty plates (or vegetarian options like haloumi and softpoached egg) and closing around 4pm to feed the late lunch stragglers.
The pie guy
It is almost cold enough (and rugby season) to start thinking about eating pies again! According to Brisbane chef Matt Roman of Piefection, modesty aside, he makes the best pies in the world. He certainly has the credentials having worked in some of Brisbane’s best kitchens – Cha Cha Char, Il Centro and Montrachet.
Based in Mt Gravatt, Matt says the biggest seller is the Jack Daniels BBQ Pork Ribs pie. Matt takes popular restaurant-style dishes and simply wraps them in pastry. Other popular pies include Chili Caramel Pork Belly, Steak Dianne topped with onion rings and Coq au Vin.
Into the wild
Fly west for a little slice of peace and tranquillity at Wild Canary, the new café set amongst the gardens of Brookfield Garden Centre. You’ll find the Head Chef Glen Barratt picking parts of your meal right there in the garden.
Permaculture, biodynamic and organic practices are used and ingredients that aren’t grown here are sourced from sustainable local producers. Robin and Scott McLay are the two responsible for this wonderful venture.
Try rice pudding with Mt Tambourine organic rhubarb for breakfast and a grilled eggplant Caprese salad for lunch. Open seven days a week for breakfast and lunch; also licensed. Can you think of a more relaxing way to spend a Sunday lunch? Me neither.