July bucket list
It’s the second half of 2019, and the firehose of foodie events around Brisbane is coming thick and fast with...
July doesn’t only bring out the blankets in Brissie; it’s Good Food Month, the month-long foodie festival celebrating the best bites in town!
With a range of dining experiences on offer (some of which are already sold out, you’ve gotta be quick round these parts), we’ve rounded up our picks of the flagship and affiliated events that have our mouths watering!
On Sunday, July 7, head to the chic CBD diner to experience a little bit of Byron in the Bris’!
Your $150 ticket will get you the goods in the form of food stations (think Fraser Isle Spanner crab with celeriac and quinoa crunch, barbecued lamb cutlets with salsa verde and beer mustard, and warm coconut custard with black cacao sorbet, blood orange, toffee and sesame), as well as wines, beers, and Byron-style cocktails!
Meet and mingle with three of the Ducks as Darren Robertson, Mark Labrooy, and Andy Allen helm the food stations, and groove to tunes provided by a live DJ – duck yeah! Bookings can be made here.
A staple of the annual Good Food Month offering, the Young Chefs Lunch is heading to Otto in 2019 and featuring up-and-comers Mark Bunter (Wasabi Restaurant and Bar), Leaham Claydon (Arc Dining & Wine Bar), and Ryan Woodward from Otto’s own kitchen!
Enjoy a three-course menu with matched wines for $155, with the likes of hand-picked local spanner crab with Jerusalem artichoke and apple, braised beef short rib with Shinshu miso glaze, kabu, brassica and shio koji, and a dessert of chocolate, chestnut and hibiscus.
Book now to avoid missing out on this GFM fave!
It’s true – two courses and a glass of wine for $45 exists in inner-city Brisbane, and it’s at La Lune Wine Co during Good Food Month! Available Thursdays-Saturdays from 12pm-3pm, take your pick of two courses from options like artichoke risotto with black garlic soubise and pecorino, braised duck leg with lentils, beetroot, and sumac chèvre, and mandarin Berliner with cardamom and caramel.
To celebrate all July long, Salon De Co’s head chef Andy Ashby is collaborating with four primary producers to explore and promote their goods in the best way possible – four multiple-course dinners!
Kicking off on Thursday, July 4 with a sustainable produce dinner with 9Dorf Farms, Salon de Co’s GFM events include an alphabetised wine experience with Alpha Box & Dice Wines, a Murray Gold Cod and Black Market sake pairing, and a dinner featuring truffles by Terra Preta in every course. Check out the details here!
Customs House’s stunning signature restaurant, Patina, is offering two courses for $40 or three courses for $55 for lunch on Mondays-Saturdays throughout July.
Enjoy quail with farro, Jerusalem artichoke, currants and pine nuts, smoked beef brisket with polenta, pickles and gremolata, and classic rum baba with pineapple, crème fraiche and passionfruit caramel! Bookings can be made here.
Make it a GFM road trip and head down to The North Room for a Friday long lunch, glass of wine or local beer included, for just $35!
Available on July 12, 19, and 26 from 12pm to 2:30pm, enjoy dishes by Executive Chef Tim Stewart including local squid with kohlrabi, dandelion and yeast, and Borrowdale pork jowl with cabbage and peanut. Bookings for this Friday steal can be made here.
Make mid-week lunch major with Corella’s three-course GFM menu, available 12pm-3pm on Wednesdays-Fridays throughout July. Your three-course lunch plus a glass of wine will set you back just $45, and options include pumpkin risotto with dandelion and oregano, Borrowdale pork with artichoke, chard and apple, and the macadamia parfait with cereal and mandarin granita. Book in here.
Stoked Lunch is back, and she’s only $40! The two-course menu by Head Chef Marcel Nogaski will update weekly, kicking off with rainbow trout rillettes with jalapeño emulsion, kimchi, and pickled shallots, and Aussie beef with Russian garlic and a mustard emulsion. Lunch at Stokehouse for less than a fifty? Guess we’ll be back every week!
Dieters, we’ll see you in August.