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wining & dining


| BNE July/August 2015

Recipe for success

Mother and daughter duo Anastasia Morris and Naomi

O’Kearney hit on a winning recipe when they opened their

first espresso bar in the western suburbs five years ago, offering

great coffee and home-made baked goodies. They moved on to

Chocolate Orange Espresso in Bardon and have since outgrown

that little nook, which they now operate as a takeaway espresso

bar. Now they have expanded in to a new and bigger space

in Paddington, all the better to bake more of their signature

‘cakettes’ and to serve up a more varied menu. Their home-made

goodies, such as raspberry and pear bread (

pictured above

), are

their hallmark – baked with butter (no marg), Spanish olive oil

(no canola here), free range eggs, full fat ricotta and yoghurts,

just so you know – and why people keep coming back.

Chocolate Orange on Latrobe, 179 Latrobe Terrace Paddington.

For open times, see

Biscuits bite back

After years of being in the shadow of cupcakes, then

macarons, the biscuit is back, given a gourmet flavour

by Brisbane baker Paul Edwards. After supplying

cafés for about a decade Edwards has opened his own

retail outlet in Fortitude Valley while consolidating

his kitchen space at Geebung as well to open a shop

at his ‘bakery door’. Edwards credits his 27 years of

chef experience with helping him know what sort

of flavours work in harmony but still he has done a

lot of experimentation to find the winning formula

for such specialties as blueberry, bee pollen and lime;

muscatel and Spanish figs; and mandarin and lychee.

Nevertheless customers still clamour for his white

chocolate and macadamia, made from just-cracked

nuts fresh from the Sunshine Coast. We recommend

a ‘taster’, a mixed pack of 12 bite-size biscuits in six

different flavours for $7.50.

Bite My Biscuit, open Monday to Friday 7am-2pm at

Shop 2, 83 Alfred Street, Fortitude Valley and 7am-

4pm at 2/16 Railway Parade, Geebung



Say yes to donuts

When Kate Williams was diagnosed as coeliac with an intolerance

to gluten she didn’t want to give up the donuts she loved but she

did give up her marketing career and set about finding the perfect

gluten-free donut recipe. When she took her finished product to the

markets, she was surprised by how many people not only shared her

gluten intolerance but pleaded with her to find a recipe to address

other dietary issues as well, including allergies to dairy products.

Williams now delivers her gluten-free and fresh-baked-not-fried

donuts to cafés all over Brisbane. All the donuts are free of artificial

colours or flavours and some are also dairy-free. Williams recently

added a raw variation to the selection (now available at Raw Juicery

stores) – which so far also includes raspberry coconut with couverture

white chocolate, vanilla bean and freeze-dried raspberries, and

blueberry ricotta with lemon cheesecake and pistachio crumb varieties


pictured above


Nodo Donuts, café stockists online at

and take

note, delivery days are usually Wednesday or Saturday