Feast on Brisbane November 23- 17 Christmas gifts for foodies, how to Reko, new French Bistro, marinades that ace the taste test and a beef sensation that’s good for the planet. Plus, the secrets to choosing and glazing the perfect ham for Christmas.

Photo above: The new beef sensation tastes great and is good for the planet. 

Dive into food experiences where you won’t regret the calories.

Feast on Brisbane November 23

Solve your Christmas gift dilemmas

Looking for the perfect Christmas gifts for your favourite foodie? Check out these 17 top presents that you can send to your friends and family or to yourself! From premium oysters and luscious cherries to liquid plum pudding and squirmy surprises, they are all excellent quality, delicious products that your taste buds will enjoy.

17 Surprising Christmas gifts for foodies to send

Feast on Brisbane November 23

Photo: Reko Red Hill Market.

How to Reko

Last week I did my first Reko Red Hill shop buying direct from farmers and producers who come to the city to sell their wares direct to consumers without a middleman.

Reko means responsible consumption in Swedish and the first of these online markets was founded in Finland in 2013.

Growers advertise their wares in local Reko Ring Facebook groups and buyers leave a comment if they want to buy and transfer money direct to the grower’s account.  They then pick up the goods at a regular one-hour weekly market.

I came home with pastured eggs, a hemp seed loaf and mushroom compost!

Want to know more about how to buy straight from the growers? Watch out for a blog post explaining the different ways.

Fest on Brisbane November Le Coin Bistro23

Upstairs dining at Le Coin Bistro, Red Hill, Brisbane. Photo: Kerry Heaney

New French Bistro at Red Hill

France has come to Red Hill in the shape Le Coin Bistro, a relaxed French restaurant just opened on the corner of Enoggera Terrace and Waterworks Road (formerly Plum Tucker).

The menu features mouth-watering French classics such as Croque Monsieur, Escargot and Canard Roti. There’s a French wine list to match with your food.

Produce is sourced from farmers and producers in Northern Queensland, along with local boutique vegetable growers. When in season, expect to find white asparagus from Victoria on the menu!  That’s a treat that will bring back memories of my trip to Germany where they serve the most delicious white asparagus! People go nuts for it.

Le Coin Bistro is open seven days for breakfast and lunch with dinner available Wednesday to Sunday

Fest on Brisbane November 23 marinades

Gourmet Food Co marinates are full of natural ingredients. Photo: Kerry Heaney

Marinades that ace the taste test

When Aussie chef Dylan Gittoes couldn’t find the sort of unadulterated meat rubs that he liked, ones that didn’t have ridiculous amounts of sugar and unhealthy E-numbers, he made his own.

There are three different rubs – Gaucho, Creole and Spartan, all made with natural ingredients and Australian salt flakes. You simply mix a tablespoon of mix and a tablespoon of oil and you have a rub for 250 gm of meat.

I tried them on beef steaks and corn cobs grilled on the barbecue and the flavours were amazing.

You can get them here.   All made in Mount Tamborine with no preservatives, added sugar, artificial flavours or gluten.

Doughtmaster cattle are the same colours as Uluru.

The new beef sensation

They are the same colour as Uluru, but I can assure you that Australia’s newest natural wonder, Doughtmaster Beef, tastes a whole lot better.

Bred for Aussie conditions, these resilient and calm beasts are a good choice for the conscious carnivore who values animal welfare and a lighter footprint. Get ready to hear more about this breed as they ramp up to spread the word and ask diners to embrace the flavours.

Chef Andrew Mirosch is an advocate for the breed.

FEAST ON BRISBANE November 23 Recipe of the week

How to pick a Christmas ham and slowly roast it in the oven covered with the best ham glaze recipe so your holiday ham is a huge success.

Nothing says holidays more to me than a big leg of Christmas ham covered with a delicious ham glaze recipe slowly roasting in the oven and the prospect of eating it for lunch.  Picking a ham glaze recipe is always a challenge as there are so many flavours to choose from.  Traditional ham glazes are always popular, but it is good to mix in some new flavours as well.  Your best ham glaze recipe will depend on your family’s taste buds, so good luck!

How pick and glaze Christmas ham

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Next Feast on Brisbane edition December 5

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