The Queensland Foodie in 2015

Read up on MyCityLife’s projected Food Trends for 2015 In The City here.

2015 BUZZ WORDS
conscientious eating
artisan and boutique purchasing
sustainable nutrition

In Twenty Fifteen, our lifestyle is very much in a brand new age. Gone are the days of mass production. We want quality, not quantity. Our everyday lifestyle is all about raw, real and alive: and nowhere is this more apparent than what ends up in our mouths and down our throats. Queensland is also whole-heartedly embracing its quintessential quirky kitsch personality. We’re loving kitsch so much, we’re elevating it to grandé upmarket level. 

We continue to support small business by shopping local. We’re in the thick of village mentality with artisan boutique shopping, from the butcher, the baker, to the candlestick maker – and everything in between. Forage for your own food and source your own ingredients from local farms and paddocks. It’s about knowing where your food comes from. MyCityLife delves into the flavours and trends for the 2015 Queensland Foodie.

CUSTOMISED DISHWARE


The last couple of years will long be remembered as the great glass, cup and plate shortage of 2013 and 2014, with breadboards, ramekins, mason jars, teapots and enamelled cups offered as substitutes.
In 2015, it’s all about serving up instagram-worthy meals on customised unique dishes modified especially for the venue, like at Bacchus South Bank or LONgTIME.

TECHNIQUES


PICKLED & FERMENTED FOODS
Kimchi, miso, sauerkraut and pickled vegetables are touted as the big wins for this year. 

HOUSE MADE
2010s is the decade of artisan coffee, beer and wine. Now, eateries are getting house proud, be it from artisan breads to preservatives, paté, yoghurts, ricotta and cheeses, meats and charcuterie, smoked and aged onsite.

COOK MEAT GOOD
Bye Sous-Vide, hello Jospher ovens with charcoal. People continue to be intrigued with all the behind-the-scenes action that come with open kitchens and interactive cooking where hot rock dining, Japanese teppanyaki or yakiniku, open grills, Korean BBQs and Churrasco are all on fire.
BEST HOT ROCK DINING
Stones Restaurant, Coorparoo; Seven Stones Restaurant, Enoggera,
BEST JAPANESE TEPPANYAKI
Kabuki, Brisbane CBD; Oyama, Fortitude Valley; Sono, Portside; Yamagen, Surfers Paradise. 
BEST OPEN KITCHENS 
Moo Moos Bar + Grill and Churrasco Navala, Brisbane CBD; Live Fire, South Bank; Mundo Churrasco, Bardon.
BEST INTERACTIVE EXPERIENCES
The Chefs Table at Vintaged Bar + Grill and Sofitel Hotel’s Thyme Restaurant, Brisbane CBD; Kwan Brothers and LONgTIME, Fortitude Valley; 

CUISINE


Alfresco dining, grazing, share plates and fusion cuisine defines us as Modern Australia, and our city lifestyle demands good food, fast. 
2014 saw a glut of Mexican eateries alongside the rise of Vietnamese and Pan-American street foods – particularly gourmet burgers. Upmarket pubs, mobile food trucks, food halls and communal eating enjoyed a rise in popularity.
In 2015, it’s the rise of Korean tastes and techniques though we continue to dabble in the comfort foods of Pan-America and Italy and the spices and versatility of the Middle East, while the Yakitori’s Way of The Skewer and Ramen cuisine starts to infiltrates our city lifestyle:
BEST ITALIAN
Our European and Mediterranean heritage means the taste of Italy will always dominate Queensland:
Jamie’s Kitchen, Bar Pacino, Il Centro and Vapiano Brisbane CBD; Giardinetto, Bucci and Ristorante Tartufo & Wine Bar, Fortitude Valley; Beccofino, New Farm; 1889 Enoteca, Woolloongabba; Popolo Kitchen & Bar, South Bank; Sugo Mi, Bulimba; Il Posto and Grappino, Paddington; Fellini Italian Restaurant, Main Beach. 
BEST PAN-AMERICAN
Comfort food at its best and well suited to our sultry tropical climate:
Buffalo Bar, Brisbane CBD; South Side Diner, South Bank; Statler & Waldorf, Paddington; Harry’s Diner, Windsor; Shady Palms, Stones Corner; Carolina Kitchen, Coorparoo.
– For Gourmet Burgers, check our Burger Guide here.
BEST MIDDLE EASTERN
Queensland loves exploring Middle Eastern spices and are venturing into Marash cuisine. The Middle East provides many options for vegetarians and gluten-free diners, with meat lovers still well catered to:
Gerard’s Bistro, and Mecca Bah, Fortitude Valley; Caravanserai, West End, Shouk Café, Paddington.
BEST VIETNAMESE
Refreshing and tasty food, perfect for on-the-go, casual or fine dining:
Libertine Bar + Restaurant, Petrie Terrace; Huong’s Restaurant and Trang Restaurant, West End; Café O Mai, Annerley; Mrs Luu’s Milton and Bowen Hills; Que Huong, Darra; Minh Tan Bakery, Inala
BEST KOREAN
Korean food fires up on the BBQ with spicy pickled vegetables of kimchi and mandu dumplings:
Maru, Brisbane CBD; Chingu, Fortitude Valley; Hong Depot, West End; Tobaki, Sunnybank.
BEST YAKITORI
Yakitori Bars are the answer to after-work late night dining with The Way Of The Skewer best accompanied by beer or sochu:
Ichiban, Brisbane CBD; Bincho, Fortitude Valley; Bird’s Nest West End
BEST RAMEN
Noodles is fast food, wholesome and tasty:
Taro’s Ramen & Café, Brisbane CBD and Ascot; Hakataya Noodle, Sunnybank.

MODERN AUSTRALIA


Our multi-cultural heritage continues to pioneer our kitchens, and with so many of our local chefs really rising to the plate care of their French techniques, nouvelle cuisine continues to stand out with gusto – especially with the upcoming Bocuse d’Or in Lyon on Australia Day featuring our very own Shannon Kellam: 
Urbane Restaurant, Restaurant Two and e’cco Bistro.

WHOLESOME & HEALTHY


Low-carb, low-fat, low-calorie, natural, raw, wholesome, organic, gluten-free, sugar-free, free-range, locally-sourced and foraging are still very much on point, with lactose-free, foodie-free and paleo-free perhaps climbing onboard too. 
It’s about wholesome, salads and raw eating ways with our fridges and pantries overflowing with quality fresh, seasonal produce.
GRAB
Kitchen Sanitarium Café, Brisbane CBD; and Primal Pantry, New Farm; La Rotisserie Newstead and Toowong; Botanica Real Foods, Red Hill; Sassafras Canteen and Paleo Café, Paddington; Perfectly Yum, West End. 
PRODUCE 
The Green Edge, Wray Organics, Fundies Wholefood Market, Hawthorne Garage, Rosalie Gourmet Market.

DINE WITH WINES


If the popularity of our Degustation Feature is anything to go by, degustation menus will always draw the fine dining crowd. But in 2014, menus were also being paired to a variety of alcohols – particularly spirits – from sake degustations at Sake Restaurant and Moga Izakaya, to Bruichladdich or Yamazaki Whisky Tasting Sessions and experiences at Cobbler and The Gresham. 
Of course, wine will continue to accompany degustations with friendly rivalries between sommeliers heating up. Standout sommeliers are Blackbird Bar & Grill’s Penny Grant, Il Centro’s Shawn Gomes, Urbane’s Sarah Ramwell, Bacchus South Bank’s Andrew Giblin, Stoke House’s Ben McNair, Scott Estrich from Sail’s Noosa, and Hiro Okubo from Salt Grill, Hilton Surfers Paradise.

SHARE PLATES


Communal dining will always feature highly in our eating habits because it’s rooted in our multi-cultural heritage as well as an easy, sociable and pleasing way to break bread:
Pony Dining, Public and Communal Bar & Eat House, Brisbane CBD; Peasant, Petrie Terrace; Gordita, Fortitude Valley; Hatch & Co, Newstead; Tomahawk, South Bank; Lychee Lounge, West End.

MOBILE


Pop Up Stores and mobile Food Vans keep our ADHD brains on alert. The popularity of the movie Chef demonstrated that food trucks keeps our foodie tastes on point yet to the basics.
BEST FOOD TRUCKS
Bun Mobile, That BBQ Joint, The Pasta Cruiser, King of The Wings, Juan More Taco, Vira Lata, Local Mobile Deli, Fire’N’Dough
BEST MARKETS & SPACES
Boundary Street Markets, Eat Street Markets, Wandering Cooks
BEST EVENTS
Stone & Wood’s Conscious Consumption, Hunting Club at Regional Flavours Festival, World Food Markets, Truck In & Tuck In.

THE BEST OF THE BEST



CHEFS
In 2015, the spotlight will be firmly directed onto these personalities for their skills and exuberance and passion with food:
Alastair McLeod, AlFreshCo and Gardens’ Café
Ben O’Donaghue, Billy Kart Kitchen
Ben Williamson, Gerard’s Bistro
Gillian Hirst, Executive Chef of The Wickham Hotel
Jiro Numata, Wasabi, Sunshine Coast
Josue Lopez, GOMA Restaurant
Mark Penna, Bacchus South Bank
Shannon Kellam, The Brisbane Club and Australian Candidate for Bocus d’Or
TEAMS
A great team have an ingrained tandem instinct that carries through to impeccable service where the love for their jobs and the people they work with is always obvious. These teams stand out for providing distinguished experiences. 
BEST KITCHEN TEAM
e’cco Bistro, Gerard’s Bistro, LONgTIME.  
BEST FRONT OF HOUSE TEAM
Alfredo’s Pizzeria, Au Cirque, Bacchus South Bank, Moo Moo The Wine Bar + Grill, Ristorante Tartufo & Wine Bar, Rogue Bar + Bistro, Urbane Restaurant, Vintaged Bar + Grill, Watt Restaurant + Bar. 
BEST BAR TEAM
Capulet, Cobbler, Elixir Rooftop Bar, Fourth Wall, Laruche, Leftys Old Time Music Hall, Skyroom & Lotus, The Bowery, The End, The Gresham, The Emporium Cocktail Bar.
BEST HOTEL-PUB TEAM
Alfred & Constance, Bitter Suite, Shady Palms, Statler & Waldorf.

From the archives: This is from our original site, MyCityLife, posted back on 6 January 2015

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