Big fat lamb lunch, delicious ugly food, marshmallow club, where to get honey puffs – celebrating 13 years of Eat drink & be Kerry with Feast on Brisbane #14.
Happy 13th birthday Eat drink & be Kerry. It all started in April 2008 when Kerry Heaney’s obsession with cupcakes took over and Eat drink & be Kerry was born to follow the search for the ultimate cupcake. It morphed into a mission to find the best food wherever Kerry travelled. Food that tastes as good as it looks and is worth every calorie.
Kerry Heaney is a food and travel writer who has been travelling the world bite by bite for over 25 years. She is a contributor to major publications, but it’s here on Eat drink & be Kerry that she shares her personal food loves and the people who inspire her journeys.
Eat drink & be Kerry delves into more than just the meal. It’s also about the stories behind the food and the passion of the producers and chefs who put their heart and soul into every mouthful. These are the people who really deserve our thanks and recognition.
Many meals and adventures later, Eat drink & be Kerry has a dedicated audience of people who love real food. You are the ones who will travel for the perfect meal and are eager to try new tastes. Early adopters and opinion leaders, you’re an interesting group that is not afraid to travel and explore.
To everyone who follows, likes and shares Eat drink & be Kerry, thank you for your support. It wouldn’t and couldn’t happen without you. Please keep sharing the food love.
Feast on Brisbane #14 Update
This gin is a winner
Locally distilled just outside of Ipswich, Imbibis’ Three Myrtles Gin and Shiraz Brandy have won Silver at the London Spirits Competition. The flavours are inspired by the taste of South East Queensland and the production runs small and bespoke. Tour the distillery or buy it online at IMBIBIS
Hospital food you might even want to eat!
You might need to be in hospital, but that’s no reason to torture your taste buds with typical hospital food. The Mater Hospital has risen to the challenge with what they say is an Australian first – restaurant-style celebrity chef-inspired meals available a-la-carte any time you want. The Chef’s Special Menu has been developed in collaboration with Luke Mangan. It’s room service with benefits.
It’s going to get ugly
New on Waterworks Road, Ashgrove (near the corner of Ashgrove Avenue), Ugly Food Co serves up Bao Buns, Wontons with crunchy chilli, Hainanese chicken and more. Best to order ahead as it only opens Friday and Saturday from 4 to 8 pm. Follow their Facebook for details. Ugly Food Co.
High tea at Lennons
There’s a new CBD High Tea at Hyatt Regency Brisbane. Where? Hyatt Regency Brisbane officially opened in Brisbane on February 1 in Queen Street Mall taking the place of Next Hotel. They have kept the historically named Lennons Restaurant and Bar and now host High Tea each Saturday and Sunday between 2:30 pm and 4:30 pm. Expect three tiers of sweets and savouries for $48 per person.
Get those Noosa feels in Brissie
Can’t handle the Bruce? No worries, you can get your fave Noosa Heads Brewing Company beers (Voted Most Popular Lager in Australia in the GABS Hottest 100 Aussie Craft Beers Jan 2020) on tap at Mr Mista, Proof BBQ, The Prince Consort, St Lucia golf club, The Port Office Hotel, Brooklyn Standard, Sixes and Sevens, Cru Bar, Gerard’s Bar, Mary Mae’s, Mrs Browns, Reef Gasworks, Tartufo and The Eaton’s Hill. Why do these beers turn drinkers into raving fans? These lagers enjoy colder fermentation and twice as long in the tank as their ale counterparts to result in a palate-pleasing beer.
Forget the festival, it’s all about honey puffs
Yet again, thanks to COVID this year’s Paniyiri is a shadow of its former self. Some events have moved inside to the Greek Club with free and ticketed experiences, however, the question on everyone’s lips is “What about the honey puffs?”. Settle – there will be a drive-through, so you won’t have to miss out.
Treat your midday belly rumbles with prime local produce at Black Hide. Start with a Lockyer Valley witlof and herb salad, followed by your choice of wagyu skirt steak, wagyu rump cap or grilled market fish and finish with a peach and prosecco sorbet or grilled stone fruit and cantucci (Italian almond cookies). At dinner, the degustation menu includes Sydney rock oysters as an amuse-bouche before the Angus eye fillet tartare for entrée. The main course is wagyu, available as a fillet or sirloin with seasonal sides and dessert is a chocolate tasting plate. $79pp lunch, $199pp dinner. Until April 30. More on Black Hide by Gambaro
PLAN YOUR NEXT LOCAL ESCAPE
Feel like a long, warm refreshing soak? Head to these five top natural hot mineral springs in North Queensland.
Find of the week – Marshmallow Club
Yes, it’s a thing. Handmade marshmallows with 40 different flavours – think rosewater and saffron or pumpkin maple cheesecake. And yes, there is a subscription box with a monthly box of marshmallows delivered to your door.
Diary date – Awassi Cheesery Big Fat Lamb Lunch – April 24
Enjoy the ultimate lamb lunch under the fig trees at Awassi Cheesery in the Lockyer Valley. Six courses including semi-dried smoked olive labneh, Awassi Spice Sausage served with Grilled Halloumi, traditional Awassi Lamb meatballs drizzled with fat tail melt, a dollop of sumac and mint Awassi yoghurt and flatbreads and more – it’s a feast.
Take a drive through the Lockyer Valley with this story.
Recipe of the Week
Anzac biscuits – 11 recipes for this Australian classic
Chewy, crunchy, plain or with a twist, here are 11 recipes, including some CWA Anzac biscuit recipes, so you can enjoy this Aussie favourite on Anzac Day, April 26, or any time you want!
If you would like the recipes in a PDF Book – please send me an email kerry (at) eatdrinkandbekerry.com.au