Brisbane's best Sunday roasts | The Gourmand & Gourmet

Brisbane's best Sunday roasts

Whether you grew up with the luxury of a weekly Sunday roast or not (and some of us are super jealous if you did), no one deserves to miss out the crispy and tender, slow cooked sensations that make us wish we treated our ovens with more respect (when was the last time you cleaned yours? Seriously). If you want your slow cooked goodness fast, the only way to get it is by letting someone else do the hard work for you. We’ve rounded up a list of the best Sunday roasts in Brisbane – dig in! Waterloo Hotel | Fortitude Valley Would a roast really be considered a roast without featuring a jacket potato loaded with sour cream? Probably, yes. But we’re glad that the Waterloo Hotel includes a big ol’ one in their dish. With other sides like chipotle BBQ sauce, charred corn and coleslaw resting next to a 12 hour slow braised beef brisket, you’ll be water-looking for more. The Lamb Shop | Bowen Hills In the words of John Legend, maybe we should take it slow. Maybe we should take a whole slow baked lamb shoulder home for a romantic evening together, to be more specific. This baa-utiful big boy can feed the whole family from the comfort of your own home. Grab a big bowl of chips and slaw on the side and you’ll be dubbed the new legend in the family.   Montague Hotel | West End Let’s mix things up and move from the oven to the spit, shall we? The Montague Hotel’s charcoal rotisserie range includes chicken with rosemary, charred lemon and yoghurt, Greek style lamb with tzatziki, roasted lemon and red wine jus and marinated pork with caramelised apple, crackling and cider jus. Jus won’t want the dish to end! Pearl Café | Woolloongabba You’d defs swipe right on this handsome dish. Roasted Tinder Creek duck, Falls Farm rosella, tarragon and hazelnut would be the best tinder date you’ve ever had. Sick of waiting for roast to cook at home? Sick of your mates roasting you? Whatever excuse you settle with, you’ll be glad you did for a taste of Brisbane’s best. Words by Nicole Portacha