Second release tickets on sale for Scott Pickett’s French Affair at C’est Bon 

Hold onto your forks foodies – second release tickets are finally on sale for C’est Bon Restaurant in Woolloongabba’s exclusive collaboration event, C’est Bon and Beyond: A French Affair, featuring renowned Australian chef and restaurateur Scott Pickett alongside C’est Bon’s very own Chef Andy Ashby.For one night only on Wednesday, 10th April, join at one of two seatings: 6pm and 8:30pm.

This event will highlight Pickett and Ashby’s shared passion for modern French cuisine with a unique one-off menu featuring four snacks and four courses for $135 per person, with Pickett creating two snacks and two courses and Ashby offering the same. An optional wine pairing will also be available on the night for those seeking the full experience.

Scott Pickett joins Chef Andy for C’est Bon and Beyond.

For the menu, guests will begin with snacks to start like Pickett’s oeuf mayonnaise caviar and Ashby’s BBQ red claw with basque piperade as well as parfait onion jam brioche and smoked potato croissant with truffle.

For course one and two, Pickett is offering up Moreton Bay bug with sweetcorn, kelp and shellfish sauce followed by Murray cod a la grenobloise with roasted cauliflower and finger lime. As the evening unfolds, the pièce de résistance is Ashby’s dry aged quail and foie gras pithivier with rouge cherry and chicory is a dish that captures the heart of C’est Bon.

To conclude this unforgettable event, the grand finale will see roasted chestnut Mont Blanc served tableside by Chef Andy Ashby. This dessert pays homage to the timeless French classic, reimagined with a modern twist; accompanied by burnt vanilla crème.

Second release tickets on sale, book now at

Citrique launches Producer Spotlight menus, partnering with local provedores 

JW Marriott Gold Coast Resort Spa Citrique Producer Spotlight Markus Ravik 013
Celebrate local produce at Citrique.

As the first in a series of collaborative ‘Producer Spotlight’ menus, Citrique, has partnered with fish provedore Umar Nguyen (@thefishgirl) to showcase the most unique sustainable seafood from Australian seas in a new six-course degustation menu that launched on 11th March 2024. 

The menu will brings underutilised species and produce to the forefront in an exquisite culinary odyssey curated by Paul Smart, Executive Chef. “Our collaboration with Umar Nguyen is the first in a series of ‘Producer Spotlight’ menus set to launch over the coming year at Citrique as a demonstration of our commitment to celebrating the finest local produce,” says Smart. “This new launch heralds a new era for Citrique as we continue to champion Australian’s bountiful seafood produce and experimentative flavours with subtle nods to Asia,” he says.

The menu brings underutilised species and produce to the forefront, each dish telling a story of sustainability, rarity and culinary specialty. From the buttery richness of the Rocky Point Aquaculture Cobia fish, to a Fraser Isle Spanner Crab served in the shell and using every part of the crab, this menu is focused on providing diners with delicacies rarely seen on menus in a sustainable way, supporting local suppliers. 

Umar’s passion project, a distinctly naturally blue coloured Wild Scampi Caviar, weaves through the menu enhancing the dishes with its exquisite taste and unique texture. 

The Producer Spotlight menu will be available at Citrique from 11th March on Mondays to Thursdays until the end of May 2024 for $129pp (additional $59pp for six-course wine pairing). For bookings and to see the full menu, see

Celebrate Easter with Bar 1603’s Indigo Isuta Soiree: A High Tea

Bar 1603 Easter High Tea 3
Experience this unique high tea at Bar 1603.

A decadent Easter High Tea is about to be launched by none other than Bar 1603, the purveyors of unique and delicious High Tea experiences.

Seek and you shall find Bar 1603 hidden within Hotel Indigo Brisbane and celebrate the Easter season with an exclusive Indigo Īsutā Easter Soirée, featuring a decadent Easter-themed High Tea experience from Thursday, 28th March to Sunday, 14th April.

In honour of “Isuta” (イースター), meaning “Easter” in Japanese, Bar 1603 presents a special High Tea affair that promises to delight the senses. For just $89 per person (minimum 2 people), guests can indulge in a range of Easter themed Japanese delights, paired with a specially crafted Easter cocktail.

Savour an array of stunning high tea pleasures including Green Apple Mousse Flourless Tartlets adorned with Gold Flakes, Yuzu Custard Bunny Teacups, Green Tea Yuzu Tiramisu, Tamago Sando, Hot Cross Buns, Homemade Scones with cream and Berenberg Jam/Marmalade, Chocolate Easter Eggs, Wagyu Mini Burgers, Imichi Sweet Potato Crisps, Matcha Macarons, and Local Brisbane boutique Chocolate touches, accompanied by a selection of condiments & garnish.

To further complement these delicious Easter delights, Bar 1603 is pairing this experience with a special Easter themed cocktail – Easter Blossom Bliss, an indulgent Japanese cherry and chili chocolate infused umeshu. This unique cocktail is also available as a standalone experience from 11am daily from 28th March to 14th April.

The Indigo Īsutā Soirée High Tea will be available daily from 11am to 3pm, providing the perfect opportunity for friends and loved ones to gather and celebrate the Easter season in style. 

Bookings for this limited Easter High Tea experience are available via

New chef and exciting new menu for Luckies Kitchen

Luckies Kitchen welcomes head chef Alfie.

Luckies Kitchen, the beloved culinary destination in Bulimba, is thrilled to announce an exciting collaboration between owner Nick and the talented new head chef, Alfie. Together, they are unveiling a dynamic Asian fusion menu that promises to delight taste buds and redefine the dining landscape in South Brisbane.

From the vibrant culinary scene of Indonesia to bustling kitchens in Bali, Alfie’s passion for food began early. He sharpened his skills in Kuta’s restaurants, Seminyak’s fine dining spots, and prestigious 5-star hotels in Nusadua. Venturing to Australia, Alfie led as Head Chef at Pawpaw Cafe for five fruitful years. Now he’s bringing his wide ranging experience to Luckies with a mouthwatering menu to boot.

The new menu launched the second week of March and features a diverse, carefully curated selection of vibrant and innovative East Asian dishes designed to tantalize your taste buds. From lamb ribs with dóu chî caramel sauce to kingfish sashimi with chili lime dressing and prickly ash oil, Luckies Kitchen’s menu offers a range of creative and fresh options. Prepare to indulge in specialties such as grilled quail teriyaki, smoked duck breast curry, spatchcock chicken kung pao, samjang black Angus steak, and more. 

Visit for more.

Australian flavours shine in Blackbird’s new menu

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Unique and flavourful dishes are on show at Blackbird.

Blackbird in Brisbane’s CBD is showcasing three new mouthwatering dishes alongside a selection of refreshing new cocktails at the bar.

Curated around a rich tapestry of Australian flavours, these dishes showcase the finest local ingredients and award-winning produce. Start your journey with cauliflower a few ways,; featuring tender florets topped with Parmesan, black truffle cream, and toasted hazelnuts. Next, progress to the pressed Bundaberg figs with creamy burrata, shaved jamon, pine nuts, and vincotto. Finally, savour the paroo kangaroo, showcasing roasted loin, braised tail pie, and crushed root vegetables with riberry accents.

Fancy a tipple? Step back in time to the electrifying era of the Roaring ‘20s with Blackbird Bar’s latest concoctions: Nine captivating cocktails inspired by the iconic characters and events that defined Australia’s Jazz Age. Immerse yourself in the allure of the era as you sip on the Green Light, a refreshing blend of Prosecco and Bombay Citron Presse Gin, reminiscent of extravagant soirées and opulent parties. Or take a walk on the wild side with The Don, a tropical elixir channels the clandestine sophistication and swagger of the era’s notorious underworld bosses, offering a taste of the forbidden allure that defined the age.

Plus, for a limited time, you can take a sip of pure nostalgia with  an Iced Vovo. Infused with flavours of pomegranate, coconut, vermouth, and Peychaud’s, this cocktail evokes the embrace of childhood memories. 

Whether you’re a foodie looking to indulge in the finest seasonal flavours or a cocktail enthusiast eager to take a sip back in time, Blackbird’s new autumn menu has something for everyone. Book a table now and let your taste buds take flight!

When: Monday – Sunday from 12pm – Late
Where: Blackbird Restaurant and Bar, Riverside Centre, 123 Eagle St, Brisbane City QLD 4000

Cake lovers of Brisbane, unite for the 2024 International Cake Show Australia

Is it cake? YES!

From April 12 to 14, Brisbane will be home to the world’s leading edible cake artists and decorators for the 2024 International Cake Show Australia!

It’s Australia’s huge cake and cookie decorating, baking and sugar art show; think edible art gallery meets Willy Wonka’s famous factory, a food festival, culinary college and shoppers paradise all in one! There’ll be a spooky Sugar House of Horror, Barbie cakes, Australian and International cake artist superstars, life-size Bumblebee Transformer, cookie titans, floriade market, a haute couture wedding cake challenge set by star wedding dress designer George Wu, and a record number entries for the show!

At the Brisbane Convention and Exhibition Centre, there’ll be over 100 free demonstrations, celebrity chefs and sugar heroes, unbelievable huge sugar features, hands-on workshops, classes to suit every experience level, Australia’s largest cake and cookie decorating competition (and you’re invited to enter), pop-up shops and more! Most activities except the paid classes, are free with the ticket entry and children 12 and under are free.   

Fancy a discount? Enter the code ICSA2for1 and purchase two tickets for the price of one!

And remember, kids under 12 are free!

See the website for details.      

Get caught between Brisbane and New York City with The Lex’s new autumn menu

New York eats on show at The Lex.

W Brisbane’s signature restaurant, The Lex, renowned for fusing locally sourced ingredients with the spirit of New York City, is introducing a new seasonal menu. With a focus on experimentation, quality, and flavour, the autumn menu promises to captivate diners with its creative interpretations of classic favorites allowing each dish to tell its own story.

The scallops Rockefeller entree offers a playful variation of the classic oyster Rockefeller dish, with grilled scallops adding a distinct smokey aroma to enhance their natural sweetness, and complement the rich spinach and herb topping.

A must have menu item, the dry-aged Warwick MB3+ tomahawk steak is presented tableside for a touch of the theatrical, and comes served with a herb and green leaf salad, and one sauce and one side of choice.Other menu highlights include the unexpected fusion of comfort food and luxury dining with tater tots topped with caviar, and the Hiramasa kingfish brined with yuzu and miso, served with umami mayonnaise, pickled jalapeno and bagel crumbs, showcasing a creative fusion of Japanese and New York flavours.

Rounding off the menu on a sweet note, the baked vanilla cheesecake with cornflake crunch and house-made blueberry ice-cream is The Lex’s playful twist on the classic New York cheesecake.

For more please visit / @thelexbrisbane

Indulge in new frozen yoghurt delights at Yo-Chi

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Finger lime is on the menu at Yo-Chi!

Our Lifestyle Editor’s favourite frozen yoghurt joint has unveiled new toppings and flavours sure to delight this month. For those who don’t know, Yo-Chi is a self-serve fro-yo and acai paradise where you can add from a buffet of toppings to design your own sweet creation. 

Available until the end of March is the new finger lime topping. This native fruit is packed with a citrus explosion and pairs perfectly with Yo-Chi’s Signature Tart frozen yogurt flavour. 

Also available now is a superfood sprinkle topping! This is a treat with several health benefits, top your acai with the new superfood sprinkle and enjoy the ultimate healthy snack. 

Finally, the yoghurt lineup itself is getting a brand new flavour for us all to delight in. Welcome to the bunch blueberry frozen yoghurt! This flavour pairs perfectly with coconut flakes melted white chocolate and crumble!

Sheraton Grand Mirage introduces new dining experiences

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Get ready for Indian Infusion Month.

The weather may soon start to show signs of colder days, but at the Sheraton Grand Mirage Resort Gold Coast, mid-season is coming in hot with Indian Infusion Month at The Terraces Restaurant..  

Embark on a culinary journey this March when guests can experience the aromatic flavours of India. A special menu signed by Executive Sous Chef, Grenal Godinho, will take diners through the magical flavours of the country. The experience taps into his over 20 years of experience in professional hospitality kitchens in Mumbai, Goa and Bangalore and his knowledge of indigenous ingredients in Coorg, Udupi, and Mysore. The chef is a true epicurean who enjoys good music, amazing food, travelling, and experiencing different cultures. 

Godinho showcases a meticulously curated new menu featured via stations on the buffet, boasting aromatic flavours of India such as the seafood biryani, andhra tawa fish fry, lamb yakhan, and traditional sweets. Each dish promises to transport guests’ taste buds to the heart of India, complementing everyday favourites. 

And kids under 15 eat free when accompanied by a paying adult! 

Learn more about the experiences here. Make a reservation, here

Elizabeth Best

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