The Hunter Valley Wine and Food Month may have ended but where one kitchen door closes, somewhere else there is a lamb shank being cooked. The Brisbane Good Food Month has just fired-up its seven-burner stove, and July will see over 150 food events throughout Brisbane including these gems:
- Night Noodle Markets from July 17-27 at the Southbank Cultural Forecourt
- Dello Mano Chocolate High Teaon on July 13 at Teneriffe
- 'The Library' Local Producers Dinner on July 5 at Spicers Hidden Vale
One event kicking off this month of deliciousness was Dinner Under the Start at the Barracks in Petrie Tce, and what a way to whet the appetite for the next 27 days!
Four restaurants at the Barracks combined culinary efforts to create a tasting menu which I loved for two reasons: the food was cooked perfectly and we were treated to some very interesting meals which I wouldn't usually order, so I found this to be an awesome way to try some different dishes.
One of the first things I think of whenever I visit the Barracks is not delicious food (that comes a very close second) but lights, lights and more lights.
Being a bit too close to the city for a galaxy to open up above our heads, Dinner Under the Stars was helped out with strings of lights which created a gorgeous, chilled-out vibe. They also lit up fresh produce "trees" created with fennel, eggplant, artichoke, asparagus and nicely complimented the fresh herb bunches which decorated the lights above the long dining table.
There is no better way to make someone hungry than showing them a giant table ready for a dinner party while foodie smells waft from four kitchens.
Four restaurants at the Barracks combined culinary efforts to create a tasting menu which I loved for two reasons: the food was cooked perfectly and we were treated to some very interesting meals which I wouldn't usually order, so I found this to be an awesome way to try some different dishes.
One of the first things I think of whenever I visit the Barracks is not delicious food (that comes a very close second) but lights, lights and more lights.
Being a bit too close to the city for a galaxy to open up above our heads, Dinner Under the Stars was helped out with strings of lights which created a gorgeous, chilled-out vibe. They also lit up fresh produce "trees" created with fennel, eggplant, artichoke, asparagus and nicely complimented the fresh herb bunches which decorated the lights above the long dining table.
There is no better way to make someone hungry than showing them a giant table ready for a dinner party while foodie smells waft from four kitchens.
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The Barracks brushed up very nicely for this event, and it really was a great way to showcase kitchen creations from The Chelsea, Libertine, Cabria and Peasant, complimented by wines from Stewarts Wine Co.
Luckily it wasn't long until canapes were served which included:
All were fantastic, but I really did rate the Chevre Croquettes, pictured below, for the amazing quality cheese The Chelsea used and the interesting hint of tarragon you got with each bite.
Entrees were next comprising of:
The mushroom dumplings were earthy and delicate which was in stark contrast to the meaty squid dish and made for a brilliantly interesting entree set.
Luckily it wasn't long until canapes were served which included:
- Chevre and Tarragon Croquettes with Tomato Relish (The Chelsea)
- Peanut Chicken Vietnamese Rice Paper Rolls with Mint Yoghurt Chutney (Libertine)
- Potato and Sesame Cone Filled with Salmon Tartare (Cabria)
All were fantastic, but I really did rate the Chevre Croquettes, pictured below, for the amazing quality cheese The Chelsea used and the interesting hint of tarragon you got with each bite.
Entrees were next comprising of:
- Spanish Charcuterie Selection Board with House Made Bread (Peasant)
- Mushroom Dumplings with Chilli Infused Soy Sauce (Libertine)
- Stuffed Squid with Morcilla and Prawns Garnished with Black Squid Ink (Peasant)
The mushroom dumplings were earthy and delicate which was in stark contrast to the meaty squid dish and made for a brilliantly interesting entree set.
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What was really getting everyone excited at our section of the table were the mains which included:
All of our food were complimented with Stewarts Wine Co selected wines:
Out of these drops, the GSM was drinking really well for such a young wine, and matched the cornucopia of food that we kept finding in front of us at the table.
Below the Pork Belly was really a winner, with perfectly cooked crackling and lovely salty-sweet sauce. Serving it up with the celeriac was a combo made in heaven.
Now I don't think offal is awful, I really do have a taste for brains and liver. I do find a bit challenging to like the taste of tongue though, and a number of people at the table did as well. The tongue did definitely impart a great flavour to the vegies and the lamb shoulder was melt-in-your-mouth.
- Honey-Braised Pork Belly, Roast Celeriac, Watercress and Crackling (The Chelsea)
- Applewood Smoked Lamb Shoulder with Autumn Vegetable Fricassee and Charred Tongue (Cabria)
- Coq Au Vin with Braised Chicken with Pork Floss and Vietnamese Sauce Verte / Brocollini with a Curry Beurre Noisette and Yuzu Pearls (Libertine)
- Catalan Style Paella (Peasant).
All of our food were complimented with Stewarts Wine Co selected wines:
- Mvsa De Vallformosa NV. D.O. Cava from Spain
- Ulithorne "Dona" Grenache/Shiraz/Mourvedre, 2013 from McLaren Vale
- Monopole "Viura" 2011 Rioja from Spain
Out of these drops, the GSM was drinking really well for such a young wine, and matched the cornucopia of food that we kept finding in front of us at the table.
Below the Pork Belly was really a winner, with perfectly cooked crackling and lovely salty-sweet sauce. Serving it up with the celeriac was a combo made in heaven.
Now I don't think offal is awful, I really do have a taste for brains and liver. I do find a bit challenging to like the taste of tongue though, and a number of people at the table did as well. The tongue did definitely impart a great flavour to the vegies and the lamb shoulder was melt-in-your-mouth.
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The Coq Au Vin was a delight to eat with the very, very tasty addition of the pork floss (I only wish there had been more of that) and the Yuzu Balls on the Broccolini gave an exciting citrus pop in your mouth.
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Paella-man did an excellent job with one of the tastiest paellas ever, packed with clams, mussels, prawns and chicken and was served with a traditional sausage. I was already really quite full at this stage, but I loved this so much I went back for thirds. Or fourths... who's counting?
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Dinner is not dinner without dessert though, and a sticky-sweet Creme Brulee Ice Cream from Movenpick did just the trick.
Finally we each received a goody bag which included a Sunshine Truffle from Mayfield Chocolates, which was white chocolate rolled in coconut and packed with a North Queensland Pineapple and Old Rum Ganache. Eating this was a close-your-eyes moment, and a decadent way to finish off a lovely meal.
Finally we each received a goody bag which included a Sunshine Truffle from Mayfield Chocolates, which was white chocolate rolled in coconut and packed with a North Queensland Pineapple and Old Rum Ganache. Eating this was a close-your-eyes moment, and a decadent way to finish off a lovely meal.
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If you have a chance to go to next year's Dinner Under the Stars I have two tips: go hungry and wear something sparkly- it will go nicely with the fairy lights.
Tanya dinned as a guest of the Barracks and KDPR.
Tanya dinned as a guest of the Barracks and KDPR.
