She's Got Issues

As my co-workers can tell you, I have number of quirks and one involves the problem of assigning emotion to food. My latest challenges include the disturbing suicidal Cadbury Creme Egg Advertisements (please call Lifeline and get help Creme Eggs, please don't waste your life! I know there are people who love you and wait every year for you, I know my brother does) and the Arnott's Teddy Bear.

What could be so disturbing about a waving Teddy Bear biscuit you ask? Well have you ever seen them caged in a clear biscuit jar, with their little paw raised, desperately asking to be released? They watch every single staff member come into the kitchen, never knowing when the will be separated from their pack and munched up. Unfortunately you can't free them as they would be a waste of food, but I instead recommend shielding the Teddy Bears from their impending doom by facing them towards the wall. Be humane, be kind and perhaps somewhat silly as life is just too short. It is for the Teddies :(

Rocky Road

Kath celebrated her fabulous 30th birthday on the weekend so I thought I would make her a gift worthy of her, the perfect Rocky Road. I'm fussy when it comes to Rocky Road, I like dark chocolate, lots of nuts and fluffy marshmallows. I find addition of Turkish Delight can be hit and miss depending on the sweet but then I found this box of Divan Rose and Lemon Turkish Delight at Black Pearl Epicure and they are amazing. Tasty, gorgeous presentation, lovingly crafted and each cube is the perfect size.

As you can see the rose and lemon flavours are separate and though they are the perfect size for the Turkish Delight lover, I decided to chop each cube in half.

Here is the Turkish Delight combined with 100g of pistachios, 100g of almonds and 250g vanilla marshmallows (I used this recipe to make them and think the homemade version give a better finish). I then rolled the mixture in 500g of melted dark chocolate, smooth it before allowing it to set on a tray lined with greased baking paper. I popped it into the fridge for three hours before cutting it into logs.

I wrapped my log of Rocky Road in cellophane and finished it off with some bold silk cord. Have a go yourself.

It's been a while since I posted a photograph of Baci. So here's one of her surveying her backyard domain.

Sono Japanese Restaurant: Brisbane City

The original Sono Japanese Restaurant nested in Brisbane's Central Business District is a world away from the rush of the Queen Street Mall below. Walk up the stairs and you are drawn into another world, with all the wait staff dressed in Yukatas. The Yukata is much more practical than a Kimono in this setting as they are easier to wear and made of cotton rather than the lined silk structure of the Kimono.

The gorgeous Evonne had picked out Sono to celebrate her birthday and the trusty band of seven were escorted into a small wood panelled room and with a pit below the table to allow guests to comfortably place their legs.

I ordered some Salmon Sashimi and a Prawn Tempura and Salmon Roe Hand Roll. As always the Sashimi was beautifully fresh and the hand roll was satisfying with its crisp tempura batter and the savoury accents of the roe. The other than the food, what impressed me about Sono were how accommodating the wait staff were. The birthday girl has a number of food allergies and they were kind enough to check and ensure none of these were included in the dishes.

I didn't have any dessert but some of the other guest did and this is a photo of the Flaming Mount Fuji. This glorious dessert is layer of sponge, topped with green tea ice cream and meringue. This is then lit on fire in front of the guests, yummo!

Rating: 4 out of 5.
Address: Level 1, Tattersalls Building. Corner Queen and Edward Streets, Brisbane, QLD 4000.
Open: Lunch from 12pm. Monday - Friday. Dinner from 6pm. Monday - Saturday.
Phone: (07) 3220 1888.
Price: Sushi from $6. Entrees from $9. Mains: $19 - $55. Desserts from $8.

Coffee and Chocolate

There is something dangerous lurking around Brisbane, it's like Godzilla rising from the ocean, it's a Krakatoa waiting to blow .... but worse as there is nothing quite as terrifying as an angry foodie.

I had a couple of hours before my next appointment and with the pouring rain I decided it would be prudent to settle down in a cafe and start drafting one of my university papers. I decided to settle on Coffee and Chocolate in Queens Plaza as it's light, open plan and has a range of desserts that remind me of now closed and much missed, Fude and Drinc. I ordered an English Breakfast Tea and a Lemon Meringue Tart at the counter from a helpful young lad. The tea came served on stylish homeware and the Lemon Meringue Tart, though expensive at $7 each was full of taste and well presented, but that's where the positives end.

So why does Coffee and Chocolate rile me? Well it is painfully clear to me that the passion is lacking with the cleaning products are left in clear view of the customers, the magazine holders in disarray and an obvious residing labelling enthusiast (see photo above). But worst of all, there isn't any pride in the food. My dessert came served on a warm plate, which meant the cream yellowed and was melting fast. Every time I encounter an establishment like this, it makes me angry. Food isn't simply about nourishing the body, it is about nourishing the soul, it is a passion and anyone who doesn't feel that way about their establishment, simply shouldn't be there. Coffee and Chocolate is a convenient location but it shouldn't be a destination on your food radar.

Rating: 2.5 out of 5.
Address: 226 Queen Street, Brisbane, QLD 4000.
Open: Monday - Thursday. 7:30am - 5pm. Friday. 7:30am - 9pm. Weekends. 9am - 5pm.
Phone: (07) 3229 7799.

Caramelised Apple Teacakes

My cousin Jacqui has invited me to have dinner at her place as it's been a while since we caught up, so I decided make her and Joel some Caramelised Apple Teacakes from Australian Women's Weekly Bake. Here is two peeled and 1 cm sliced granny smith apples, 80g butter and 1/3 cup brown sugar.

I then creamed 125g butter, 1 teaspoon vanilla extract and 2/3 cup caster sugar until it was light and fluffy. Then beat in two eggs, one at a time, before adding 1/2 cup plain flour, 1 1/4 cup self raising flour, 1 teaspoon mixed spice, 1/2 teaspoon ground cinnamon, 1 cup of buttermilk and a grated granny smith apple.

With the power of the internet, here are some muffin pans I prepared earlier! I found I had enough mixture to make 15 cakes, so spoon your caramelised apples and sauce into the base before popping some cake mixture on the top. Bake for 30 minutes at 180°C, stand for 5 minutes before flipping onto a serving tray.

There is something wonderful about cooked apples and I think these will be divine tomorrow served warm with a little icecream. I love an easy going cake and these Caramelised Apple Teacakes are just so pretty.

Easy Vanilla Slice

It is the awesome Carmen's birthday and I thought I would surprise her by baking her something. But the challenge is that Carmen's brother is a super star chef who has worked in top restaurants, Quay and Urbane so I am weeing myself slightly. What could I make? Cake? Biscuits? Slices? I ended up thinking back to Australia Day where the lovely Renee made an awesome Easy Vanilla Slice. They were morish and I hoped that mine would be even half as neat as Renee's offering. The photo above is 1/2 cup custard power, 1/2 cup caster sugar, 1 cup of cream, 2 cups of milk and a 1 teaspoon of vanilla extract placed in a saucepan, stirred over medium heat to thicken.

I then layered one pack of Arnott's Lattice Biscuits in a tray with the glazed side down.

Once the custard is warm, spread the mixture over the biscuits.

Layer another pack of the Lattice Biscuits over the custard. If you have cut some of the biscuits in half like I have, ensure your top and bottoms line up, otherwise it will be difficult to cut. Chill for 30 minutes and prepare the icing. The recipe calls for 1 1/2 cups of pure icing sugar and 2-3 tablespoons of passionfruit pulp but I honestly thing you could cut the icing ingredients by half.

Here is the finished result that I plan to take to work tomorrow. This Easy Vanilla Slice is great for barbecues, morning teas etc as they are so quick and easy to make, this might actually become a part of my regular food offering.

Alchemy

Boasting stunning views of the Story Bridge and Brisbane River and nestled at the back of the colloquially named "Hopoate Building," is Brad and Angelica Jolly's baby Alchemy Restaurant and Bar. Alchemy has a contemporary feel with warm chestnut wood tones, highlights in red and a charmingly dispersed polycarbonate pieces, which immediately sets you at ease. The staff are friendly and helpful but it didn't stop Stevenson commenting that our waiter bore a striking resemblance to the husky voiced radio announcer, Howell Granger from Black Books. This kept the gorgeous Kate and I amused all evening as he mimicked, "you look Fran-tastic."

Our adventure down the Alchemy culinary rabbit hole began with bread and an elegant quinelle of honeyed butter, while we mused over the menu. Choices, choices ... 'Rack of Lamb with Grilled Spring Onions, Braised Baby Gem and Salsa Verde,' 'Poached Ocean Trout with Green Olive Puree, Brioche Crumbes and Vanilla Veloute,' 'Five Spiced Duck Breast with Rhubarb Jelly, Roasted Root Vegetables and Madeira Jus.' I decided to take a bold step and select the latter. Duck isn't a bold culinary choice, I hear you scoff. Of course it isn't, I just have little faith in its preparation outside of a Chinese Barbecue Shop. I desperately wanted Alchemy to prove me wrong and they did! The duck was beautifully tender, lapping up the Madeira Jus, while the skin was well seasoned and gave a wonderful lift to the taste buds. It was a well put together dish but the only disappointment was the potatoes were under cooked. However my slight disappointment was quickly eased with dessert.

This gorgeous creature is a 'Soufflé of Caramelized Spiced Apple and Brown Butter and Raisin Ice Cream.' It came served in a small copper pot and was finished at the table with a quick intent of a spoon and a cascade of cream. I would be quite happy to have this Soufflé as my final meal on earth, so light with lovely nutty accents. So a night with great company, sensational food and gorgeous atmosphere creates a memorable Friday. Alchemy, you're amazing.

Rating: 4 out of 5.
Address: 175 Eagle Street, Brisbane, QLD 4000.
Open: Monday - Friday. Lunch 12pm - 3pm. Dinner 6pm - 10pm. Saturday. Dinner 6pm until late.
Phone: (07) 3229 3175
Price: Entrees from $22. Mains: $38 - $47. Desserts: $8 - $17.