A sweet spot in the city to muse over the day ahead and steady yourself with a great coffee can be hard to find. Well, stop looking and bound down the lane (Lower Burnett Lane) just past rocking horse records and you'll find yourself at Brew. Great coffee, friendly service, a basic but sweet breakfast menu all wrapped up in an atmosphere that makes you smile. Go to here!
And for the thirsty among us, Brew is a neat place for a beer in the afternoon.
Labels:
Bar,
Breakfast,
Brisbane,
Coffee
EatMe is very excited to welcome Sourced Grocer to the neighbourhood. Nestled in Florence St, Teneriffe you will find a feast for your eyes and tummy. Sourced creates a perfect shopping experience for that essential ingredient and the fit out is just magnificent, think open wooden warehouse brimming with organic fresh produce and my favourite part; a walk in cold room brimming with artisan meats, cheese and fruits and vege.
I'm particularly thrilled to see that they stock a great range of Eumundi Smokehouse goods- looking forward to noming the natural smoked bacon I picked up yesterday
There is also a cafe attached to the site that sells delightful bread.
Well Done guys.
Labels:
Providores,
Teneriffe
Well, well , well, risotto in an oven, "no way" i hear you say.
This was also my reaction when i first stumbled upon the basic recipe on
Donna Hay's excellent website. I have adapted it to celebrate the mushroom and provide warm fuggy comfort on the table on what is a very chilly evening. Cheers to mushrooms, cheers to the oven and cheers to you!
Mushroomy, Leeky Risotto Oven Magic
• 2 tablespoons of butter
• 2 cloves garlic, crushed and leeks
• a brown bag full of mushies, chopped
• 30g Dried french forest mushrooms
• ¾ cup (150g) arborio rice
• 2 ¼ cups (560ml) vegetable stock
• parsely
• ½ cup (40g) finely grated parmesan
• 20g butter
• sea salt and cracked black pepper
Preheat oven to 180°C (355°F). Heat the butter in a large, non-stick frying pan over medium heat. Add garlic, mushrooms and thyme and cook for 5 minutes or until browned.Meanwhile, soak the dried forest mushrooms in sub-boiling water for 15 mins and drain (reserve some of the glorious liquid for the stock). Place mushies and leeks in a 5 cup-capacity (1.25L) ovenproof dish with the rice and stock and stir to combine. Cover tightly with aluminum foil and bake for 40 minutes or until most of the stock is absorbed and rice is al dente. Stir through the spinach, parmesan, butter, salt and pepper. Serves 2.
Don't forget to have wine! Tonight I'm having it with the D'Arenberg Footbolt Shiraz..mmmm warming and enjoy the revolution of a no stir oven awesome risotto!
Labels:
Recipes,
Winter
