Grown in the super fertile soil of the Lockyer Valley, these tiny tatters are white gold.
Got a hankering for funky Asian street food and crazy décor? I’ve got just the place where you can Chu The Phat!
Want to wake up with one of those gob-smacking views that turns the whole day into sunshine? You’ll find it at Altitude on Montville.
There’s only a hint of light in the pre-dawn sky, but the beach is already a magnet for eager visitors eager to share sunrise with the kangaroos.
Josue Lopez, the man who turned custard into an art form with his passion for Australian produce and local ingredients is ready to transform Brisbane into a culinary hot spot.
There’s an old saying that if you take the burnt end you are getting the worse end of the deal, but Burnt Ends Bar disproves the theory.
Enter here for good times says the sign over the door at Sum Yung Guys and it lives up to the promise of a gastronomic happy ending.
You’ve fallen in love with pain au chocolat and dabbled with cronuts, now meet the cruffin, the perfect marriage between a crossiant and a muffin.
Tasmania’s hottest man, Big Willie certainly stood tall and proud ready to set the night sky alight for the Huon Valley Mid-Winter Festival.
Just hold your chook and spank it with a paddle says Cathy, and that’s exactly what I do at a Fried Mudd workshop at Maleny.
Taller than the Statue of Liberty, the three faces of Sanya’s goddess of mercy Guan Yin, looks out over the South China Sea from a golden platform.
When it comes to wow factor, head straight to dessert for concoctions that defy gravity and good taste but satisfy the pleasure principle.
It can get steamy in Macau, so a room that offers five different ways to wash, one a four-metre relaxation pool actually inside the room, has advantages.
Combine thick and fluffy pita with juicy char-grilled lamb and fresh fillings and you’ll feel like you are eating Greek food in a taverna.
It’s not as quiet as you might think flying in a hot air balloon as it sweeps high across the Gold Coast hinterland.
Combine the goodness of matcha with feather-light cakes plus a Hong Kong twist and you have a hint of Sinmei Tea.
There’s no doubt that these man-eating Komodo monitor lizards, with their slimy mouths and stealthy habits, are scary as hell.
While date night doesn’t have to be a multi-course meal with wine and roses, it does have to mean something special.
I admit to being more than a little star-struck by the Hollywood Farmers’ Market in Los Angeles.
You don’t even have to get your hands dirty to find white gold in South East Queensland with Bauer’s Organic Farm Baby Dutch Cream potatoes!
So fresh and delicious, you can enjoy them simply steamed or boiled in their jackets with a little butter or salt, these potatoes are pure bliss for anyone who likes a good spud or who wants to know exactly where their food is grown.
Farmer Rob Bauer calls his vegetables ‘nude food’ because they are grown completely naturally in the super fertile soil of the Lockyer Valley, about an hour’s drive out of Brisbane. Rob’s family has been farming here since 1885, and the farm has been organic since the early 1980s.
The potatoes are a favourite of chef Alastair McLeod and Glenn Barrett for their creamy consistency and rich flavour.
You won’t find these potatoes in supermarkets, but you will find them at the Lockyer Valley stand at Regional Flavours, at Bauer’s farm or some organic stores. Bauer’s also have an open day on July 31 and you can pre-purchase potatoes and pick them up then. It’s a joy to walk around the farm and see how productive soil can be.
Store your potatoes in a cool, dry, very dark spot. Potatoes go green when exposed to light, and although this is only poisonous when you eat them in large amounts, the potatoes don’t taste as good. You can also store them in the fridge between 4 and 15 degrees Celsius.
Rob also grows the best Jap pumpkins, purple garlic and Kensington Pride mangoes.
If you’d like to dress up your potatoes, here’s a recipe from chef Maq Radebe.
Organic Warm Baby Dutch Cream Potato Salad
- 500g Bauer’s Organic Baby Dutch Cream Potatoes
- 1 tbsp organic Dijon mustard
- Finely grated zest and juice of ½ organic lemon
- 5 tbsp organic extra virgin olive oil
- 3 tbsp chopped organic flat leaf parsley
- 2 organic spring onions, thinly sliced diagonally
- Cook the potatoes in a pan of boiling water for 12 – 15 minutes until just tender.
- Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly which in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle on the dressing and gently mix. Leave to stand for 15 minutes to allow the potatoes to absorb the flavours.
- To serve – stir the parsley and spring onions into the potatoes. Season to taste.