Monday, 24 November 2014
It's only six months since Paddington Deli & Epicure opened its doors in the Paddington Antique Centre building on Latrobe Terrace.
Deli owner Antoinette Pease has expanded her original offering with the assistance of key new staff including Stu from Stu's Smoked Sauces and a pastry chef.
The shop is now a cave of delights with shelves full of high quality produce and cabinets showing food that demands to be eaten. The only problem is what to choose.
We worked our way through the new breakfast menu with includes Stu's toasted muesli which comes in a generous serve with strawberries and grated apple, crisp potato rosti with smoked salmon topped scrambled eggs dotted with capers and gluten free zucchini and corn fritters accompanied by avocado salsa.
The Big Deli Breakfast is the menu star and includes slices of chorizo that had K2 demanding more, along with herb-stuffed mushrooms and blistered red cherry tomatoes.
There were also a couple of new lunch items to try - Pedro Ximenez Sherry vinegar dressed Middle Eastern spiced crispy skin chicken salad and beef brick pastry cigars with eggplant kasundi.
With a family history of food intolerances, Antoinette is experienced in creating food with fabulous flavours that won't upset delicate stomachs. You'll also find the ingredients used in the dishes on the deli shelves so you can recreate dishes at home.
All the menu items use the same high quality ingredients that you'll find around the deli's walls. Of course this shows in the flavours which are mouth-watering.
Bottom line: Breakfast prices range from $12.90 to $18.50. The servings are well sized.
Best tip: I'm heading back to the deli for their new twilight offering on Friday and Saturday from 4 to 8pm which has a series of platters straight from the deli cabinets for $35-$45, and serve two. Corkage is $5 per bottle and there's a huge bottle shop next door.
Disclaimer: Ed&bK was a guest of Paddington Deli & Epicerie
Thursday, 20 November 2014
"It's good," said a passer by on the street as I stopped to take a photo of the entrance of newly opened Jamie's Italian in Brisbane.
Facing Edward Street, just over the road from Queen's Plaza, the restaurant is much bigger than it looks with two levels of dining accommodating up to 240 guests stretching right back into the building, the historic Rowes Arcade.
You might know the spot as the former Rosie's Tavern, scene of many a memorable Brisbane night, but there's no doubt that the stage is now set for many more memorable nights to come. The decor is funky urban with scrubbed back brick walls, leadlight highlights, pink leather bar stools and a grand chandelier overseeing the lot.
Dominating the top level is the antipasti bar hung with all manner of delectables and a production engine for the popular signature planks. The plank is a great way to work yourself through the menu with cured meats, season vegetables and cured and crispy fish options available, all on a per person basis.
If you've eaten at any of the other Jamie's around Australia there are no surprises on the menu but that doesn't take a way from the quality of the dishes I tasted just two days after opening. Even with a new team in the kitchen and on the floor, the restaurant was churning out high quality food which will delight Brisbane diners.
My top 10 tastes from the menu were -
- Crispy arancini balls stuffed with mozzarella and accompanied by a spicy arrabbiata sauce
- Cured and crispy fish plank
- Mushroom and smoked mozzarella risotto - so creamy
- Lamb and ricotta tortellini - touches of lemon and mint made these my fave
- Grilled Angus rump steak - oh so tender
- Rainbow slaw with shredded seasonal vegetables
- Baked swiss brown mushrooms with buffalo mozzarella
- Zuchini fritters - turns a hard-to-sell veg into a must try
- Epic brownie - truly epic
- Tutti fruitti lemon meringue pie - awesome inclusions of limmoncello and pistachio brittle
|Cured and crisp fish plank|
|Lamb and ricotta tortellini|
|Mushroom and smoked mozzarella risotto|
|Tutti frutti lemon meringue pie|
There's no doubting the freshness of the pasta with two bring red Ferrari pasta extruders located in the middle of the floor for everyone to see. They'll be turning out hundreds of kilos of fresh pasta every week.
Children have not been forgotten with a special children's menu designed especially to intrigue youngsters or the young at heart.
Best tip: This place is going to be busy so plan your arrival outside peak times and book ahead.
Disclaimer: Ed+bK was a guest at the launch of Jamie's Italian.