tzekomah:

Glorious, Glorious Food

The month of July is all about FOOD here in Brisbane and it’s a shame that this is my only food related post and I am posting it almost to the end of the month. I consider myself very unlucky when it comes to food festival. For 2 consecutive years, I was away for work during Restaurant Week in Singapore, and this year, just when I thought I’ll be around, duty calls and I have to be in Indonesia for work for almost 2 weeks.

I was lucky to be around the last weekend of July, so I took the opportunity to visit GOMA and check out Harvest - an art, film and food exhibition. I have never seen an entire exhibition dedicated to food and art so it really intrigues me, to say the least. Besides admiring the art work at the gallery, my main intention this time around is to try the creation of Chef Josue Lopez from GOMA Restaurant, created specially for this exhibition. 

I started with Moreton Bay Bug poached in GOMA churned butter, saffron broth, seaweed and brocolli - a light and flavorful entree. In Australia, a “bug" is a type of slipper lobster and not the bug-bug we all thought. Next up is the main - Southern Downs wagyu beef, beef floss and crisp, celeriac and rhubarb. The dish comprises of two pieces of wagyu beef, medium rare (of course) and other components that round up this dish perfectly. The sourness of the rhubarb cuts through the richness of the meat. Definitely a match made in heaven. I enjoyed the dish tremendously and finished everything on the plate.

Service at the restaurant was a little bit cold at first, but warmed up quickly after. The hostess - Sarah, was friendly, knowledgeable and able to explain to me all the components on my plate. 

If you’re looking for something different and fancy eating at the museum / gallery, then this is the place to be. Not only the restaurant is beautifully lid with natural light all over (perfect for instagramming, haha), the price you pay for the quality of food you get is easy to the wallet too.

Harvest (28 June - 21 Sept)

QAGOMA, Brisbane, Australia. 

Rib eye, green garlic and its ash, parsnip.

Rib eye, green garlic and its ash, parsnip.

mindofachef:

The Spotted Pig turns 10! Congrats to April Bloomfield and Ken Friedman on a decade of success.anthonybourdain writes about the duo’s journey on vanityfair » HERE

mindofachef:

The Spotted Pig turns 10! Congrats to April Bloomfield and Ken Friedman on a decade of success.

anthonybourdain writes about the duo’s journey on vanityfair » HERE

Cool, still got it.

Cool, still got it.

hardboiler:

Orsa & Winston; Los Angeles, California, USA

Photography by Dylan + Jeni

momofuku:

in preparation for david chang’s dinner for the restaurant at meadowood’s 12 days of christmas, here’s a note from chef chris kostow + the meadowood team.  

On the twelfth day of Christmas, Meadowood gave to me… 

It always seems impossible until it’s done.
Nelson Mandela
During those years in the early 1980s, I saved all of my money to dine at my heroes’ restaurants—Paul Bocuse, Maison Pic, and the great Alain Chapel—and as many great country restaurants as I could. They were places off the beaten track. Going there was a journey, the place a destination. I’d slip down a side street and walk around looking for the address. Is it here? Did I pass it already? The entryway was typically understated, and as soon as I crossed the threshold, it was like entering someone’s grand yet intimate home (and sometimes I was). These restaurants were the creations of people who had a vision and worked hard to achieve it, creating lasting memories of comfort, welcoming service, impeccable food, and good wine.
David Kinch, Manresa: An Edible Reflection
Navajas con ajo negro y aire de limón. (at Tickets Bar)

Navajas con ajo negro y aire de limón. (at Tickets Bar)

You could kill me now; I’d be perfectly okay with it. Catfish, black trumpet mushroom, onion, veal jus, lemon, cacao. (at Le Chateaubriand)

You could kill me now; I’d be perfectly okay with it. Catfish, black trumpet mushroom, onion, veal jus, lemon, cacao. (at Le Chateaubriand)

Greg Marchand—making it rain white truffle all day, son. (at Frenchie - Bar à vins)

Greg Marchand—making it rain white truffle all day, son. (at Frenchie - Bar à vins)