In her last edition of Tasty Bites, Alice Lindley discusses seasonal lemons and New Farm’s Foraging Quail….
Cape Cod style in Brisbane’s west
TJ and Kim Peabody’s new project is the exciting new Nantucket Kitchen & Bar inside the new dining precinct of Indooroopilly Shopping Centre. Attention to detail and careful design has paid off and the place automatically transports you to the breezy Cape Cod region.
American comfort food with a touch of the South reigns supreme here, with snacks like pork sliders on brioche and starters like crab cakes with fennel slaw. Mains include bacon-wrapped meatloaf, pork chops and brick chicken made in the charcoal oven.
Finish your meal with American sweets like homemade pies and brownies. Leading the kitchen team is Executive Chef Chris Sell, coming from The Jetty and Lock n’ Load. TJ Peabody is general manager of NZ vineyard Craggy Vines, so you know your wine list is in very good hands.
Nantucket Kitchen & Bar, Indooroopilly Shopping Centre, Station Road, Plaza. Open from 8.30am for breakfasts, through to lunch,’ linner’ and dinner.
In Season: lemons
Coming into the cooler months, the citrus season is well and truly upon us, and you simply can’t go past the lemon for a true food hero. From preserved lemons, to lemon tarts and the best salad dressing, there’s no meal that doesn’t often benefit from a good squeeze of lemon. Health-wise, it’s full of Vitamin C and high in potassium. Try Kerryn Saffioti’s recipe for preserving lemons:
- Take five lemons, and chop each into six wedges.
- Put the juice of a further two lemons and set aside.
- Using a sterilised preserving jar, start packing the lemon wedges in giving each one a good sprinkle of salt. Pack them in tightly, but take care not to squeeze them.
- Pour the lemon juice over the top (make sure it covers all the wedges), seal the jar and put in a cool, dark place for four weeks.
- Store them in the fridge after this point, and keep for up to eight months.
Fiamme turns up the heat in Albion
Having taken over Albion’s Marca Restaurant just last year, owners Craig, Nicola and Laura have finally achieved their goal, reinventing Marca into their very own Fiamme. Patience has been key as they waited for their brand new pizza oven to arrive from Italy – the very oven that lends itself to the name ‘Fiamme’, meaning flame.
As you can expect, piping hot, woodfire pizzas are key to the reinvention featuring all the Italian classics, including the fennel and pork sausage with truffle oil, along with a few signature alternatives, like the ‘Dom’, named after the pizza chef himself featuring hot sopressa, gorgonzola and sautéed red onion.
Besides the pizzas you can expect primi plates like ‘Polenta e Maiale’ (braised pork cheeks with truffled polenta) and pasta dishes like ricotta gnocchi served with a Moreton Bay bug sauce. Leave room for the caramelised pear and sweet ricotta pizza for dessert!
Marca Restaurant, 1/299 Sandgate Rd, Albion, reservations: 3262 9777.
A flight of fancy at The Foraging Quail
Fans of Auchenflower’s Deer Duck Bistro will be pleased to hear that the former head chef Minh Le has spread his wings to open his own restaurant, The Foraging Quail in New Farm.
The menu offers a degustation-style of eating, with plates designed to share ($16 to $26) with the option to design a tailor-made degustation experience. Le flexes his culinary muscles with dishes like the Gooralie Farm Five Way Pork including pork croquettes, pork belly, pork roulette and crackling, served with two purees.
One would be hard-pressed to turn down the Chocolate Forrest Seven Textures consisting of chocolate with orange marshmallow, strawberry and meringue.
The Foraging Quail, 48B Merthyr Rd, New Farm, reservations: 3358 6414.