Malt Dining - A Review

One of the best restaurant experiences I've had, no delusions, I am in awe of Malt Dining.

A celebration was in order, and a good opportunity to tick off a restaurant on my list of 'must dos'. Malt is located on Market Street, Brisbane, and offers the ultimate food, wine and dining experience with a cellar, bar and restaurant dispersed over three levels.

A bit of history for you - Malt Dining resides in Wenley House, built in 1865, the original site of the state's first public market. The location was quickly outgrown and the markets moved to Roma Street Parklands, then Rocklea where they are still operational today. The brick building has been maintained beautifully and Malt has created an intimate meeting place with elegant wooden floors, double hung windows and the original raw brick is left exposed.

The dining room in the attic, quite full for a school night, was abuzz with chatter and a pianist playing classical tunes. It was a warm and welcoming space, stylish and intimate.

Once seated and presented with our menus we quickly decided on Coffin Bay natural oysters and a glass of sparkling wine each 'cheers', it was a celebratory occasion after all and a good excuse to indulge.

The wine list boasts an eclectic array of Australian, New Zealand and other international goodies.  This caused indecisiveness but we eventually settled on the 2010 Tellurian ‘Pastiche’ from Heathcote, Vic.

For main course I selected the pan seared Tasmanian salmon with celeriac purée, beurre blanc and a salad of smoked tomato, shaved octopus and pickled lentils.  My companion chose the selection of Bangalow sweet pork with a carrot purée, coffee, onion rings and pine nuts.

Once the ordering was complete we had a chance to soak up our surroundings and swirl our big glasses of red.  Malt dining has a lot of charm and elegance and I felt very comfortable and relaxed sitting back and enjoying the atmosphere.

Both main meals were outstanding, applause to the chef.  The salmon was cooked perfectly and melted in my mouth, the complimenting purée and buerre blanc were both creamy and delicious.  The octopus, tomato and lentil salad were a fantastic bonus and I would have been happy with a main size serving of this alone!

I couldn't resist tasting the Bangalow pork, as this would have been my second choice. Also cooked to perfection I became slightly jealous, but not for long, as my salmon was incredibly good.

The service staff and kitchen were on a roll, I could not fault them. So why not finish off an already wonderful evening with cheese.  I did note the desserts sounded very tempting but I couldn't go past a Brie from Udder Delights, Adelaide Hills. Hand made from local milk, with a creamy rich texture, served with lavosh, oat cookie, warm thinly sliced fruit loaf, quince paste and pear.

To our surprise we were offered complimentary fortified wine to finish. Which really ended our evening just perfectly.

Details:
28 Market St, Brisbane
Open Mon-Sat
Ph: 07 3236 4855
Mains from $18-$44
Live music in the attic, select Wed-Sat

Triple Chocolate Fudge Brownies

After a long week there is nothing better than a bake day to relax and refresh oneself. Flipping through my recipe books, picking herbs from the garden and experimenting in the kitchen is my perfect remedy to relieve stress. One of my favourite recipes and one I constantly aspire to perfect is the classic brownie.

Mmm, my mind drifts to thoughts of... melting chocolaty goodness....

My latest creation is very, very naughty.  But oh so good!  So here we go, please stop reading now if you easily give in to temptation.  Don't blame me if you can't stop at one, neither can I!

Triple Chocolate Fudge Brownies

100g butter, chopped

300g dark chocolate

1/2 cup rapadura sugar

3 eggs

1 tsp vanilla extract

1/2 cup sour cream or natural yoghurt

3/4 cup plain flour

1/2 cup cocoa

1/2 cup roasted macadamia nuts, or walnuts (optional)

150g white chocolate

100g milk chocolate

1. Preheat oven to 180°C/160°C fan forced.

2. Melt butter and dark chocolate in saucepan over low heat.  Set aside to cool for 5 mins.

3. Stir in sugar, eggs and vanilla extract.  Stir in sour cream.

4. Add sifted flour, cocoa, nuts, white and milk chocolate.

5. Pour mixture into rectangle slice tin lined with baking paper.  Bake for approx. 30 mins.  Ideally the brownies should still be moist inside.

My best brownie tip: it's all about the chocolate, the better quality the better the brownies.  Also, be careful not to burn the chocolate when melting.

Enjoy the weekend, I'd love to hear what you do to relax.
Elise
xo

Cold Pressed Coffee - A Review

As you may have guessed - I love food... and wine... and I also love a good coffee. Recently I had brekky at BlackStar, a boutique coffee roastery located in the back streets of West End.  A favourite spot for me to indulge in 20g double ristretto shots, Black Star also have a modest menu offering, roasted beans fresh to order and cold pressed coffee.

It was a very hot day, in the middle of winter....and I opted to taste test Black Star's range of Cold Pressed Coffee instead of my usual espresso.

The Cold Pressed range includes Full Creamy, Soy Deluxe and Total Black.  Made with freshly roasted and ground coffee this is the best ice coffee I've ever tasted. They are all natural, artificial-free, preservative-free, fair trade organic. Milk is local from Maleny dairies and they use a little Mexican agave nectar and vanilla extract to sweeten. 

I highly recommend trying the Full Creamy and Soy Deluxe for a thirst quenching caffeine hit, perfect for Brisbane's scorching hot summer days; or hot winter days in this instance. The Total Black wasn't to my taste, a bit too sweet and had a slight grainy texture.

Served in glass bottles, which look quite similar to beer, you can pick up your favourite cold pressed in a take-away, six pack cardboard holder.

Ladies Day Out

Last weekend I had the pleasure of attending a wine tasting tour with a group of girl friends at the beautiful Mt Tamborine. Located in the Scenic Rim of the Gold Coast Hinterland, Mt Tamborine is the perfect spot for day trips or a weekend away with several cellar doors, cafes & restaurants, galleries and unique souvenir shops.

I've enjoyed many self-guided wine trails, but this was my first official tour. Cheryl Brennan, proprietor and tour operator of Mt Tamborine Wine Tasting Tours was our dedicated guide for the day. Cheryl shared plenty of insights about the region and cellar doors throughout our journey and ensured we had an amazing experience every step of the way.

Our first stop, Aussie Vineyards, has received many awards for their wines including a bronze medal for the Au '07 Pinot Noir at the Royal QLD Wine Show.  The cellar door was very cosy and there was a lovely outdoor area where you can set up a picnic blanket and enjoy wine and food in the sunshine.  They also offered exquisite olives oils and vinegars for tasting and to purchase.

The Heritage, a restored church relocated from Burleigh Heads was next on the agenda. This majestic structure now sits on the hill tops entertaining guests with fine dining and wine tastings. Our tasting began with champagne, clinking our glasses it was clear we had already been won over.  The stand out beverage, Country Road Cream, a liqueur based on soy and brandy, was velvety smooth and provided just the right amount of warmth.  We advanced on our journey feeling quite content but eagerly anticipating more delights.

For Lunch - DeliVino - appropriately named, this establishment is a foodie heaven with a deli, restaurant and wine bar.  We made a quick, decisive choice on tapas and commenced a tasting at the bar featuring wines by Harrington Glen Estate, Preston Peak, Ridgemill Estate, Lucas Estate and Canungra Valley Vineyards.  The food was perfectly timed, right after our tasting.  The Smoked Wagyu Beef Carpaccio with horseradish cream, watercress and extra virgin olive oil was perfect, the beef tender and horseradish providing a creamy zing to compliment.  My favourite was the Goat Cheese Strudels - Witches Chase chevre, toasted walnuts, pesto and onion jam - they simply melted in your mouth.  Yum!

Next stop -  Witches Falls  the only winery which produces its wines on the mountain. Like Witches Falls, most of the wines featuring at cellar doors at Mt Tamborine source their grapes from the Granite Belt region.  April and May is the ideal time to visit as you can see all the production happening through the glass window in the tasting room. My favourite at Witches Falls is the Wild Ferment range, produced with only the indigenous yeast from the grapes skins.

Our adventure ended with a cheese tasting at Witches Chase Cheese Co, a well earned reward for a day spent wine tasting.  Witches Chase are most famous for their Cow Philly and Chev Philly which won gold medals at the Brisbane Cheese awards.  I managed to contain my excitement and only purchase two cheeses, the Chilli Goat Gouda and Triple Cream Blue.

The spectacular sweeping views and crisp clean air made the day extremely pleasurable. As Mae West said: 'Too much of a good thing can be wonderful'.

Cheers.

Quick Bites

Here is a quick and tasty recipe for you.

I'm on a budget at the moment, saving up for a holiday at the end of the year. However I can't resist an afternoon of cheese and wine.  I can't bear to substitute my favourite Blue cheese or Camembert for a cheaper version, so instead I have skimped on the dip and created my own.  Cheaper and healthier = win win.  Oh and it only takes 10 minutes.

Sweet potato, basil and cashew dip

1/2 a sweet potato, peel, cut into chunks and boiled until tender

60g Danish feta

50g cashew nuts

4-5 basil leaves, torn

1 clove garlic, diced

Salt and pepper to taste

Combine ingredients in food processor.  Serve with dipping provisions of your choice. You can substitute the sweet potato for any vegetables on hand, why not try pumpkin or carrot?

Delish!

Sensational Seasonal Strawberries

Buying local, in season produce is fresher and more affordable, it also means less energy to produce and transport. I have decided to create a monthly recipe based on seasonal fruit and vegetables.

For June, strawberries are sweet and good value.  For my recipe - a comforting, rich fruit crumble, perfect for cold winter evenings.

I managed to make do with ingredients I already had in the pantry.  One special ingredient, a fortified Grenache adds to the richness and warmth of the dish.  I had a brief internal conflict of whether or not to drink the last of the bottle or to use it in the crumble.  I think I made the right decision as it really makes the dish.

You can use port or even a dessert wine (in this case use less sugar).  The Banished Fortified Grenache, aged 20 years was crafted in the beautiful McLaren Vale by Oliver's Taranga.  It is ambrosial and will warm you from the inside out, smooth and creamy with hints of caramel, stewed fruits, sweet toffee and a little spice.  If you visit the McLaren Vale I definitely recommend visiting Oliver's Taranga cellar door, a quaint, converted workers cottage, set amongst the gorgeous 100yr old vines.

The Banished Strawberry Crumble

Filling

500g strawberries, hulled, halved

1 tbsp cornflour

1/4 cup cane sugar

60ml The Banished Fortified Grenache

Topping

1 cup rolled oats or natural muesli mix

1 tbsp white Chia seeds

1/4 cup shredded coconut

1/4 cup pine nuts

1/3 cup locally produced honey

1/2 cup almond meal

1/3 cup cane sugar

pinch salt

100g butter, chilled and chopped

1. For topping combine oats, Chia seeds, coconut and nuts.  Spread on tray lined with baking paper and stir through honey until evenly coated.  Bake for about 10-15mins in 180°C oven.  Stir 3-4 times throughout to ensure even toasting

2. Reduce oven to 160°C and grease a medium baking dish

3. Combine cornflour and cane sugar in a medium bowl, add strawberries and toss until covered. Leave for 5mins.  Add fortified Grenache to strawberries.  Add to baking dish.

4.  Once toasted muesli mixture has cooled slightly, stir through almond meal, sugar and salt.  Add butter and rub in with fingers.  Pour over strawberries.

5. Bake for 45mins.  Serve with cream or ice-cream and extra coconut to decorate.

A perfect winter treat, balanced with sweetness, a little tart and a bit of bite from the warming fortified Grenache.

I would love to hear about your favourite winter comfort foods.

Until next time, stay warm.

Elise

xo

Culinary Destination – Spirit House Cooking School

The Spirit House Restaurant & Cooking School, winner of numerous accolades and rave reviews has long been on my list of ‘must do’ food experiences.  Opened in 1995 by owners Helen and Peter Brierty, the Spirit House named after the exquisite shrines built for spirits in South-East Asia, has established itself as one of Australia’s best food destinations.  Last weekend I participated in one of their renowned cooking classes, I booked well in advance as my fancied course was the very popular – Thai Banquet. 

My cooking companion and I arrived early and decided to stroll around the property and soak up the tranquillity.  The Spirit House is set amongst lush tropical gardens in Yandina, Sunshine Coast, an array of Thai pavilions surround a serene pond, with small waterfalls bubbling away.  Listening to the sounds of nature I relaxed immediately and continue to wander along the pathways admiring the tall green Bamboo shooting up towards the sky. 

Our class began with an overview of the menu from our cooking class instructor, Annette Fear, originally head chef of the Spirit House Restaurant and co author of a number of their cookbooks, today Annette takes pleasure in sharing her wealth of food knowledge and experience in the cooking school. 

Our menu - Thai Banquet

Coconut Poached Chicken & Prawn Salad with Asparagus & Chilli Jam

Braised Beef Shin with Red Dates & Shiitake Mushrooms

Yellow Curry of Kingfish with Potatoes & Cherry Tomatoes

Chargrilled Cuttlefish tossed with Green Peppercorns, Thai Basil & Lime Juice

After salivating over the menu, we were up with aprons on, ready for action around the stainless steel kitchen bench with an abundance of fresh ingredients set out in front of us.  Annette, who has travelled extensively throughout South-East Asia, explained the menu and ingredients we would be using to create four flavoursome courses.  We passed around the herbs and spices to arouse our senses; I crushed a leaf of Thai basil, which was incredibly aromatic and fresh.

Slicing, dicing and pounding our way through the prep, there was no cook off or competition, everyone worked as a fantastic team under Annette’s capable guidance.  We tasted our ingredients along the way - spicy, sour, tangy, salty and sweet - Thai recipes are all about getting the right balance.

Soon our tummies were rumbling and it was time to complete the final touches and plate up!  As we enjoyed the amazing food we had prepared, drank wine and enjoyed each other’s company, it poured with rain outside.  We left feeling very accomplished and satisfied, overloaded with flavour and armed with our recipes and expert knowledge, even some basil seeds to throw in the garden.  Bring on my next dinner party.  Who’s coming?