miss morag's morsels

A-Z of food produced in Queensland: o is for olives

noreply@blogger.com (miss morag) — Sun, 26 May 2013 01:40:00 +0000

o is for olives

In 2013 Miss Morag is hosting a food tour around Queensland on 612 ABC Evenings with Rebecca Levingston. Tune in at around 8.15pm each Wednesday night for the A-Z of food produced in Queensland, or click on the link below to listen to the audio file of the segment.

If you have any suggestions as to which Qld food should be featured in the coming weeks, Miss Morag would love to hear from you. Please leave a comment or send an email or tweet.

Listen to the segment

A-Z of food produced in Queensland: n is for nuts

noreply@blogger.com (miss morag) — Sun, 26 May 2013 01:37:00 +0000

n is for nuts

A-Z of food produced in Queensland: m is for milk

noreply@blogger.com (miss morag) — Sun, 26 May 2013 01:31:00 +0000

m is for milk

A-Z of food produced in Queensland: l is for lychee

noreply@blogger.com (miss morag) — Sun, 26 May 2013 01:28:00 +0000

l is for lychee

A-Z of food produced in Queensland: k is for kangaroo

noreply@blogger.com (miss morag) — Sun, 26 May 2013 01:19:00 +0000

k is for kangaroo

A-Z of food produced in Queensland: j is for jam

noreply@blogger.com (miss morag) — Sun, 26 May 2013 01:15:00 +0000

j is for jam

A-Z of food produced in Queensland: i is for invertebrates

noreply@blogger.com (miss morag) — Sun, 26 May 2013 00:50:00 +0000

I is for invertebrates

A-Z of food produced in Queensland: g is for ginger

noreply@blogger.com (miss morag) — Fri, 29 Mar 2013 03:37:00 +0000

G is for ginger

A-Z of food produced in Queensland: H is for honey

noreply@blogger.com (miss morag) — Fri, 29 Mar 2013 03:32:00 +0000

H is for honey

A-Z of food produced in Queensland: f is for fungus

noreply@blogger.com (miss morag) — Fri, 29 Mar 2013 03:30:00 +0000

f is for fungus

A-Z of food produced in Queensland: e is for egg

noreply@blogger.com (miss morag) — Mon, 11 Mar 2013 10:44:00 +0000

e is for egg

A-Z of food produced in Queensland: d is for duck

noreply@blogger.com (miss morag) — Thu, 28 Feb 2013 08:43:00 +0000

d is for duck

A-Z of food produced in Queensland: c is for crab

noreply@blogger.com (miss morag) — Thu, 21 Feb 2013 23:59:00 +0000

c is for (mud) crab

A-Z of food produced in Queensland: b is for banana

noreply@blogger.com (miss morag) — Thu, 14 Feb 2013 01:45:00 +0000

b is for banana

Listen to the audio file

A-Z of food produced in Queensland: a is for apple

noreply@blogger.com (miss morag) — Thu, 07 Feb 2013 06:21:00 +0000

A is for apple

the little prince espresso

noreply@blogger.com (miss morag) — Sun, 19 Aug 2012 05:49:00 +0000

Like the book for which it is named, this Woolloongabba cafe has a lot of heart - it's unique in so many wonderful ways. The cafe is tucked into the foyer of the Princess Theatre, in the shadow of the Mater Children's Hospital, in a part of town that has resisted the seemingly relentless gentrification of Brisbane's inner-city in recent times.

There's a lovely warmth within the space. It emanates from the beautiful red brick walls and original timber floors, the rich ochre shades of the artwork. It's been open just a week or two when Miss Morag visits, but owner Kristian and his mum Bev are already welcoming customers by name, and preparing coffee orders from memory.

Beans are from Cup Specialty Roasters in West End, and if the nitty-gritty of coffee-making is your thing, you won't have to try too hard to get Kristian talking about his passion. And the coffee is easily the best in these parts.

Gerbino's biscuits are the perfect sweet accompaniment to the coffee - no fanciful macarons of many colours here - just good old-fashioned, coconut macaroons topped with apricot jam, and delightfully chewy amaretto biscuits (among other Gerbino staples).

There's also a simple menu of brunchy fare including the usual array of sweet and savoury toast options, toasted sandwiches, muesli, and a rather intriguing-sounding smoked trout pate made by Bev. The pate will have to wait for another day since MM was dining with the fish-hating Mr MM. (Ordering fish can result a non-sharing scenario.)

Customers are an eclectic lot, which only makes the experience more interesting for people watching. Given the location there are doctors and nurses alongside people visiting the Princess Theatre, and those who make the trip for the exceptional coffee, having been on the receiving end of Kristian's offerings at Alberto's Shot in West End.

MM was lucky enough to visit on a Sunday morning, when an African gospel band practises in the theatre. The beautiful music drifts into the cafe evoking memories of a visit to a Harlem church service during a New York trip. MM is unsure whether it's the effect of that third fantastic latte, or the gospel music or perhaps a combination of the two, but she certainly leaves The Little Prince with a happier heart.

How about you dear readers? Do you have a coffee spot that offers not only fantastic coffee, but something of a unique experience?

vintaged

noreply@blogger.com (miss morag) — Fri, 10 Aug 2012 02:32:00 +0000

Hotel restaurants aren't what they used to be - thank goodness - and Vintaged at the Brisbane Hilton is a great example of just how much times have changed.

Miss Morag can't recall the last time she set foot in the hotel but it bears no resemblance to the Hilton of old. Vintaged Bar and Grill is a slick contemporary space - black hardwood floors, clean lines and chic yet comfortable furnishings.

MM went along to sample the $20 luncheon and discovered quite a few pleasant little surprises along the way.

The luncheon includes a choice of five favourites including a wagyu silverside rueben sandwich, beer-battered blue-eyed trevally with crushed peas, chips and tartare and beef short ribs with potato puree and gremolata. It comes with a glass of wine, craft beer or soft drink.

The generous serve of slow-cooked ribs are as tender as can be, the potato smooth and creamy. They're not trying to reinvent the wheel - these are simple, tried and true combinations that will appeal to diners wanting a casual, satisfying lunch.

An impressive wine room forms the heart of the restaurant, housing more than 1000 bottles, and guests are invited to pop into the wine room to sample a drop or two before selecting a bottle. It's also the parking spot for a rather tempting cheese trolley.We sat at the accompanying wine table, with its enticing inbuilt ice well forming the centrepiece.

Whatever time of the day or evening, Vintaged offers a welcome escape from the hubub of the Queen Street Mall and a classy alternative to the many over-priced, ho-hum food options in the Queen Street Mall and surrounds.

What about you dear readers? Do you have any favourite spots in the city that offer respite from the crowds?

Miss Morag was a guest of the Brisbane Hilton

granite belt goodies

noreply@blogger.com (miss morag) — Tue, 10 Jul 2012 07:05:00 +0000

Miss Morag had no idea the Granite Belt has so much to offer in the way of food. Most people know they grow lots of apples out that way, but those folks certainly make the most of their apples; apple juice, apple brandy, apple cider, apple cider ice cream, apple and sultana chutney, conserve, apple cider vinegar, caramelised apple balsamic vinegar, apple butter, and some rather impressive apple pie at Sutton's Farm. Just look for the sign on your way into Stanthorpe (if you're travelling from Brisbane). As the sign says, you can even head out the back to the orchard and pick your own apples (although there aren't too many left on the trees at this time of year).

If you manage to get through that slice of pie, you might think you'll never eat again. Until you see the sign a bit further down the road for Granite Belt Dairy and Cheese Shop. It's an old-fashioned set up with a herd of fat, happy Jersey cows in the pasture behind the shop. The entire process from milking to cheesemaking is done on this humble little property and the results are delicious. Pop in for a taste.

MM particularly likes the mild, creamy 'Brass Monkey Blue', the 'Snowflake' camembert and 'The Bastard Tait'.

Many of the vineyards have cafes and restaurants attached, so after a spot of tasting you can settle in, warm yourself by the fire and enjoy some of your chosen wine with lunch. Ballandean Estate's Barrel Room Cafe is a cosy spot for Italian. MM recommends the wild mushroom and truffle-infused soup as a starter - it's a pungent, intensely mushroomy, yet creamy dish that packs a huge flavour punch.

The beef ragu ravioli is also hearty and flavoursome. The ravioli itself is very rustic and most certainly hand made, encasing a rich meat and tomato reduction with lashings of tomato. It's finished with a lovely sharp pepato (which MM suspects is made just down the road at the very same dairy mentioned above).

A glass of the Reserve Cab Merlot is the ideal accompaniment.

For a bird's eye view of the Glen Aplin Valley head up to Felsberg Winery and the Bell Tower Cafe for a spot of lunch.

The duck pie is an absolute treat - flaky pastry encasing finely minced duck braised with mushroom, leek and red wine, naturally. It's served with marmalade and a chunky warm vegetables.

If you sit for long enough enjoying the conversation and the view you might even find room for the sour cherry cheesecake, which is tart, light and fluffy and topped with shaved white chocolate.

You'll need a few days at the very least to sample the array of glorious food on offer in the region.

When your jaunt comes to an end, don't forget to stop for some lovely local produce on the way out of town.

MM is still trying to figure out what to bake with the last of these beautiful Stanthorpe apples, and suggestions will be gratefully received, dear readers.

View of Sutton's apple orchards in the distance

Pretty ornamental cabbage in Sutton's garden

Felsberg Estate vines in July

sisco

noreply@blogger.com (miss morag) — Sat, 23 Jun 2012 02:59:00 +0000

Miss Morag can be a little resistant to change. Having new eating places to explore is obviously a good thing. But somewhat like a crotchety old lady who's rather set in her ways, MM is suspicious of change when it comes to old favourites. Sometimes in an effort to grow and reinvent themselves, cafes and restaurants lose sight of what made them great in the first place. Thankfully this isn't the case with Sisco's recent makeover.

They've remodelled so the space feels about twice as big, opened up the kitchen and made room for quite a few more tables including a lovely big old table designed for groups or communal dining. It feels so light and bright and even cheerier than before.

All the most important things have stayed the same. There's still a cabinet laden with delicious house-made goodies like spiced apple cake, brownies, orange syrup cake, friands and muffins.

They're still serving up hearty, delicious fare like this Toulouse sausage baguette breakfast with caramelised onion, parmesan, house-made relish and garlic aioli (pictured here with haloumi on the side). Quality ingredients and products are still at the heart of the menu including bread from Leavain, and also gluten-free options from Mamakaz.

There is a shiny new coffee machine and new organic, fair trade Botanica beans, but the coffee's still made with love and the service as lovely as ever. It just goes to show that sometimes change is a good thing.

southside tea room

noreply@blogger.com (miss morag) — Tue, 19 Jun 2012 01:08:00 +0000

For Miss Morag, the name of this brand-new Morningside cafe conjures visions of a cosy and inviting little place where genteel ladies of a certain age sip tea and nibble delicately on homemade cake. Given it's the latest venture for musicians Patience and John (AKA The Grates), she was pretty sure there would be a distinct absence of genteel ladies, but other than that, this vision was spot on!

The decor is as cute as can be, in a casually hip, vintage kind of way. MM settled in to the kitchen-style table with its cheery checked tablecloth and vase of flowers and basked in the warm glow of the fake fire in the fireplace!

The menu right now is quite concise, but the tea room will soon evolve to include a small bar with a greater variety of food and beverages, and also acoustic music in the coming months.

For now it's just well-made Dramanti coffee (with Barambah Organics milk), a selection of lovely teas, Margaret River sodas and a small range of simple cakes and tarts. The sand cake with lemon icing would impress those genteel ladies of a certain age if they did find themselves in the Southside Tea Room. It is a delightful, old-fashioned buttery cake - a bit like sponge but more dense in texture with a simple lemon icing.

The chai latte is made with tea leaves and sweetened with just the right amount of honey and sprinkling of cinnamon - perfect on a nippy winter's morning.

Southside Tea Room breathes a little bit of life and character into this rather dreary strip of shops on Wynnum Road. It's like a breath of fresh air, and MM will definitely be back soon.

moroccan-spiced soup to warm the cockles of your heart

noreply@blogger.com (miss morag) — Thu, 31 May 2012 05:40:00 +0000

It's drizzling outside and there's a proper chill in the air. Naturally Miss Morag's thoughts turn to soup, and before long there's a big pot of hearty veggie soup bubbling away on the stove. The aroma of spices fills the house - ginger, cinnamon, nutmeg, cayenne pepper and coriander all intermingle, lending a cosy, comforting warmth.

MM normally prefers blended soups, but with chickpeas and quinoa this one has a lovely thick base already, and somehow feels more wholesome with the veggies still recognisable. It's so very filling and satisfying, with lots of flavour and a bit of a bite thanks to the cayenne pepper.

The ultimate in virtuous comfort food.

What's your favourite comfort food on a grey day dear readers?

Ingredients
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 large carrots diced
• 1 tablespoon Moroccan seasoning*
• 2 cups vegetable or chicken stock
• 1 litre of water
• 1 cup quinoa, rinsed
• 2 medium zucchini, diced
• 1 can chickpeas, drained, rinsed
• 1/3 cup Greek-style yoghurt
• 1/4 cup fresh flat-leaf parsley, roughly chopped (optional)

*You can either purchase a Moroccan spice mix or make your own blend by mixing together the following spices:

• ½ tsp each of: ground nutmeg, ground cumin and ground coriander
• ¼ tsp each of: allspice, ground ginger, cinnamon and cayenne pepper

Method
1. Spray a large saucepan with cooking spray or use a small quantity of oil to cook onions and garlic on low-medium heat until translucent then add carrots and cook until they are tender.

2. Stir in spice mix and stir for around 1 minute.

3. Add stock, water and quinoa and bring to the boil, then reduce to simmer and cook for around 25 minutes, or until quinoa is soft.

4. Add zucchini and chickpeas and simmer for a few minutes until zucchini is soft, but not overcooked.

5. Service with a generous dollop of Greek-style yoghurt and chopped parsley.

beware the evil pine nut

noreply@blogger.com (miss morag) — Sun, 15 Apr 2012 07:44:00 +0000

Miss Morag loved pine nuts until about a week ago. Until she was struck down with a mysterious and unfortunate affliction. A most unpleasant condition affecting only a very small, but very important part of the anatomy. The taste buds.

Following three full days over the Easter weekend when nothing - not even a Lindt bunny, tasted any good, the worry set in. Everything MM put in her mouth was met with an overwhelmingly bitter, metallic taste. Wine, bitter. Stewed rhubarb with ice cream, bitter. Even water. The sour taste was present even when not eating - in every waking moment - but got much worse with the introduction of any food or drink.

Convinced she had some terrible disease, naturally Dr Google was consulted and with astonishing results. There is evidence of a taste disturbance caused by certain varieties of pine nuts! A Singaporean woman has even written a thesis on the subject , the US Food and Drug Administration is investigating the problem, and Wikipedia has an entry about it.

So don't say you haven't been warned, dear readers. It took over a week for her taste buds to recover, and MM will certainly be thinking twice before eating those tiny flavour thieves again.

swap it - baked apples with spiced ginger

noreply@blogger.com (miss morag) — Thu, 12 Apr 2012 06:56:00 +0000

Between April and July, Miss Morag is popping into the ABC studios each Thursday to chat with Rebecca Levingston on ABC 612 Evenings - about food of course - but specifically tips and ideas on healthy food swaps for the 'Swap it, don't stop it' initiative as Beck and her team swap some of the things they're doing now for healthier choices.

Here's a baked apple recipe - swap apple pie - or any kind of dessert - for this delicious baked apple stuffed with spiced naked (uncrystallized) ginger. Yum!

Ingredients

4 Granny Smith apples

1 tablespoon lemon juice

2 teaspoons vanilla essence

1 teaspoon mixed spice

1 teaspoon cinnamon

½ cup ‘naked’ ginger, roughly chopped

Drizzle of honey

Method

1. Preheat oven to 180 degrees C.

2. Core apples with sharp knife or apple corer.

3. Drizzle lemon juice inside each apple.

4. Combine spices and ginger.

5. Spoon into centre of each apple.

6. Drizzle with a little honey.

7. Cover in foil and bake for 15-20 minutes.

8. Remove foil and bake until soft (around 15 minutes).

Notes

Serve with a dollop of Greek or natural yoghurt.

What's your favourite healthy dessert, dear readers?

what's the fig deal?

noreply@blogger.com (miss morag) — Mon, 02 Apr 2012 08:59:00 +0000

It's not much to look at from the outside, but the humble fig is one of Miss Morag's favourite things to eat.

Slice into this most delicate of fruit and be rewarded with the gorgeous blush of hundreds of tiny little seeds inside.

Then bite into the soft, juicy flesh and savour the sensation of all the little seeds crunching and bursting in the mouth. Surely this is one of the most sensory-rich fruit experiences to be had? And one of the most versatile fruits there is.

It frequently turns up on breakfast menus, in salads, as part of an entree and the star of quite a few desserts. A fact for which MM is grateful.

The announcement of a fig French toast special on the menu at Sisco on the weekend signalled the beginning of a good weekend.

It was a wonderful combination of eggy Leavain sourdough generously doused in cinnamon-laced honey, with a dollop of whipped goat's cheese, a sprinkling of chopped pecans and a big, juicy fig as its crowning glory. There was a little lemon zest in there somewhere too, which lent a lovely balance to the honey.

This just whet MM's appetite for more figgy goodness, and a simple, delicious fig salad for dinner was the result.

Ingredients
Serves two as main, four as entree/side

4 figs, quartered
4 slices proscuitto
1 Spanish onion, sliced (a dash of oil, two tablespoons of brown sugar and a splash of balsamic to caramelise)
Greens - rocket or baby spinach
3 tablespoons of walnuts, chopped
100 grams fresh ricotta
2 tablespoons Greek yoghurt
2 teaspoons of honey (or to taste)

Method
Heat oil in a frypan and cook onion for about 10-15 minutes. When golden add the sugar and balsamic and cook for a further 5 or so minutes until sticky.

Meanwhile grill or fry strips of proscuitto until crisp, then chop roughly.

Mix ricotta, yoghurt and honey together (you can beat for a lighter consistency or just stir together in a bowl).

Toss together greens, walnuts and onion then top with a generous dollop of ricotta mixture, sprinkle proscuitto and place figs on top.

Then there was the baked vanilla ricotta (from Philip Johnson's E'cco Bistro) with caramelised fig dessert - OK, not on the same night as the salad, but even so. Sublime!

What's your favourite way to eat figs, dear reader?

enrich

noreply@blogger.com (miss morag) — Sat, 10 Mar 2012 05:19:00 +0000

The good people at Enrich Brisbane have given Miss Morag some double passes to give away to the event at the Brisbane Convention and Exhibition Centre from Friday 30 March to Sunday 2 April.

All you have to do for a chance to win, dear readers, is to tell MM about an 'enriching' meal or food experience you've had in as much, or little detail as you like.

The competition will close at midnight on Saturday 17 March and MM will choose the five responses that most tickle her fancy. Those five readers will each receive free entry to the event.

MM is looking forward to reading about your experiences.

MM recently went on a great 'Asian Foodie Trek' to Inala and took home some dragon fruit. They have long been a favourite and remind MM of another trek in Vietnam many years ago.

It was during a visit to the beautiful countryside outside Da Lat that MM first encountered this most vibrant of fruit. We were lucky enough to come across two local men with motorbikes who made their living by taking people out on the bikes to see outlying villages, waterfalls, Buddhist shrines and other sights.

But by far the most memorable part of the day was a roadside stop beside a gorgeous waterfall, where one of the men spoke quietly about his war-time experiences, all the while carefully cutting up a giant, juicy dragon fruit for us with his pocket knife.

Naturally his story was not a happy one, but ever since that time, eating the fruit inevitably evokes memories of the man's openness and generosity, and a general feeling of admiration and respect for the people of Vietnam.

Update

Taryn, Adrienne and Miss Morag (and their friends) are all looking forward to Enrich.