As seen in Issue 280’s Tasty Bites, Alice Lindley discusses Madame Wu set to open in May and the new dumplings in town…
You might know West End’s Holloway for their handmade glasses, watches and other curiosities fabricated from salvaged materials with the mission to ‘create to reduce’.
This ethos is now embodied in their newest project, Holloway Restaurant.
They are so dedicated to sourcing what’s in-season that menus are written daily, consisting of three entrees, three main courses and three desserts.
With dishes like duck ravioli and Sumatran rendang, or a mandarin marshmallow mousse, the restaurant is already receiving a strong local following.
Salvaged vintage instruments are placed around the restaurant and patrons are encouraged to grab an instrument and start jamming!
A new little dumpling in town
Fat Dumpling is Brisbane’s newest dumping bar:
Owner David and his sisters make quick work of hand-folding the dumplings which are then fried, poached or steamed.
Flavours include prawn, chicken and asparagus, and the Shanghai special, xiao long bao.
The menu extends beyond dumplings, featuring braised pork belly or beef, and salt and pepper prawns.
For the sweet tooth, try the peach spring rolls served with ice cream. Wash your dumplings down with a Tsingtao or Sapporo beer, or green tea for the more virtuous.
Fat Dumpling, 368 Brunswick St, Fortitude Valley. Tel: 3195 1040.
Madame Wu’s set to open in May
Riverside is set to gain another exciting dining destination with the impending opening of Madame Wu after a multimillion dollar fit-out boasting river views for the 200-seat restaurant.
Owners Adrian and Nick Rosato of the Beach House Bar & Grill franchise are branching into high-end dining for the first time.
Expect modern Asian flavours created by the talented executive chef Brendon Barker (previously of Ezard in Melbourne).
Opening in May in the Riparian Plaza, Brisbane City.
In season: potatoes
Once I gave up on the avoidance of carbs I rediscovered the humble potato.
It is a good source of folate, vitamins C and B6, and iodine to name but a few.
If long, slow cooking is your style, then try this recipe for ‘potato boulangére’, a French dish that was traditionally cooked in a baker’s oven.
The story goes that locals would drop this uncooked potato dish off at their local bakery (boulangerie) on the way to church in the morning, and pick it up again on the way home.
- 2 onions, sliced and blanched
- 1kg potatoes, peeled and thinly sliced
- 50g butter, melted
- 350ml stock (chicken, lamb or beef)
- Two sprigs of fresh thyme, finely chopped.
- Layer potato and onion alternatively in a well-buttered baking dish, seasoning each layer with salt, pepper and thyme as you go.
- Finish with a layer of potato and brush with butter.
- Pour the stock into the dish (or enough to fill up to half way) and cook for one hour at 180 degrees. The potatoes should be nicely browned on top. Enjoy!
Do you know a great local venue? Contact Alice at firstname.lastname@example.org