Tag Archives: Brisbane Restaurants

$110 150g Wagyu Striploin, Marbling 12+, Grainfed for 500 days

A steakhouse offering some of the city’s most premium cuts of meat and treating them with the utmost dignity and culinary care.   It’s one of the defining venues of the Eagle Street Pier experience.

Full transparency is given in their grill menu offering comprehensive detail on the age, breed and rearing which alleviates any doubts on their claim as one of the best grill houses in the country if not the state.  Ranges from $47 and $110 per dish, all cuts are grainfed offering that extra fattiness and render to flavour the meat.

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Stretching the bounds of imagination: Bacchus Fine Dining

Ascend to the  rooftop of Rydges Southbank to experience haute cuisine at its finest.  Chef Massimo Speroni has created a culinary tapestry of emu, kangaroo, shark and quail, among a selection of premium meats and seafood.   Furthermore, experiencing the imagination of his dishes stretches the bounds of expectation with innovations like the famed mojito sphere and martini jelly.  Seven years on, and there is no end in sight to fine dining with the continual gasps of surprise this venue serves up.

View my food journey on Zomato!

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Ribs & Burgers’ New Store opens this Monday!

Southsiders – rejoice! And prepare to welcome the mouth-watering epic deliciousness of the legendary home of flavour Ribs & Burgers….  for the BULIMBA store at 171 Oxford Street will open THIS MONDAY at 4pm (that’s Flavour O’clock to those already aware of what a Ribs & Burgers anything tastes like!).

For me it’s all about that secret sauce oozing off the eight hour slow cooked ribs which is why it’s no surprise the always expected line-up includes stars like  Joel and Benji Madden of The Voice, Sonny Bill Williams, MMA fighter Kimbo Slice and Italian soccer star Alessandria Del Piero to name a few!

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Brisbane to welcome rock star chef for one flavour-filled week in May

David Tsirekas joined Nostimo Restaurant Bar as Chef in Residence upon its opening in June 2018.   Sydney’s acclaimed 1821 is also under David’s culinary baton, meaning he splits his time between both states while serving high quality, innovative dishes that always deliver on flavour, yet remain authentic and true to Greek flavours.   Brisbane also shares Tsirekas’ flavours with Chicago, after he was approached to oversee the launch of two modern Greek restaurants in the US city after mega restaurateur Louie Alexakis heard about his talents.  Chef Tsirekas is famed for changing the approach to Greek cuisine here in Australia  with his cooking style being described as ‘daring, self-assured and full of expression’, a chef who makes ‘harmonious and refined dishes, not just ones with intensity and macho charm’.

In a culinary powerhouse of innovation that will send shockwaves through the Brisbane dining scene, Greek Superchef, Dimitris Katrivesis will be joining David Tsirekas for an exciting week of flavour in May, including Brisbane’s first ever Greek Yum Cha experience. “A dish, a great dish, is the most complex work of art, as it should appeal to all five senses and, once devoured, it must remain in memory like a painting, a melody, or a beautiful view,”  says Chef  Katrivesis.

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Autumn at Bacchus Restaurant, Brisbane

Bacchus Head Chef Massimo Speroni has welcomed Autumn with a new standout dish headlining the a la carte menu, called, quite simply,  Crocodile.

Chef Speroni joined Bacchus direct from the 2-Michelin starred Ristorante San Domenico over two years ago, bringing with him an extraordinary cache of experience, having worked under owner-chef Valentino Marcattilii. Through Speroni’s flavour-lens, the menu features fresh, classically created dishes.  Entering Bacchus is a special moment – the rich chestnut interior throws hues of deep mahogany, tobacco and marble, creating a welcome that is only heightened by Restaurant Manager Kevin Puglisevich, who is seamless in his command of the space. The wine list of more than 600 offerings celebrates the great grape growing regions of the world and is curated by Sommelier Andrew Giblin, himself an almanac of stories of ancient vineyards and colourful winemakers.

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