Word on the street: foodie news | Gourmand and Gourmet

Word on the street: foodie news

We’re feelin’ a lil fancy today…

Whether you’re a pizza fiend, an oyster slurper or you’re looking for someone to take care of the cooking at your next event, this week’s foodie news has a little something for everyone. 

If you haven’t met them yet, we’d like to introduce you to Entire Catering–a Brissy-based catering company formerly known as Intimate Dining. They’ve recently relaunched, with the clear mission of forming strong relationships with clients, and being the go-to contemporary catering company for Brisbane foodies. Whether you’re hosting a private event, a party or a wedding, chef Gordon MacGregor and team will be on hand to ensure it’s a gourmet affair.

We went crazy for this special in January, and we’re super excited to see it’s making its comeback! The second Oyster Frenzy at One Fish Two Fish will be a one-night-only, six-course oyster tasting menu on Wednesday, August 5. We’re most excited for the tarragon and garlic butter pangrattato topped oyster, the oyster with oak-aged chardonnay mignonette granita, and the three-cheese baked bad boy! Bookings for Oyster Frenzy open later this week–head here to make yours. 

Bar Alto has recently reopened, and is welcoming people back to the bar with a wonderfully cheesy special! For July and August, between 2.30 pm and 5 pm Fridays, Saturdays and Sundays, make yourself comfy in the bar space and hoe into $10 pizzas. We’ve got our heart set on that white base beauty with potato, pear, rosemary, and taleggio.

Customs House is back with another pop-up, and this time it’s a one-way ticket to the French Alps. The Veuve Clicquot Chalet pop-up will be complete with pop-up igloo chalets, glasses of Veuve Clicquot NV for $22 and bottles for $120, alongside bottles of Veuve Clicquot Rosé and Veuve Clicquot 2008 Vintage. We’re just as excited about the tasty eats on offer, like Hervey Bay scallops with cauliflower puree and chorizo crumb, whole baked brie with thyme and crostini, or the holy trinity of citrus-poached Moreton Bay Bug croissants with lime mayo and chips with truffle aioli served with a glass of Veuve Clicquot Brut. 

It’s with great sadness that we announce the closure of the Agnes pop-up bakery. We knew the potato sourdough-filled good times would come to an end eventually, and we look forward to what’s next… Agnes will soon reopen as a restaurant with a focus on inventive wood-fired eats (the original plan for the space) and we are so excited to have a taste!

Well, that was a (delicious) roller coaster of emotions. 

 

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Words by Elizabeth Markwell
- The gourmet who gave Agnes a big kiss goodbye.