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TASTE

Newat The LAB

Anita Green is a country girl at heart, hailing from a one-store town

and cutting her teeth in kitchens from the heart of cattle country

at Tennant Creek, Northern Territory to the Gold Coast’s glitter

strip. She once cooked more than 600 steaks to order in one dinner

service so it’s no surprise the new sous chef at Treasury Hotel and

Casino has given emphasis to meat (and game) cooked well in her

winter menu for The Lab Restaurant. Green doesn’t get too fancy;

she calls her menu “bold, clean and simple”, giving pride of place to

lamb backstrap, venison, quail, veal and Diamantina eye fillet (and

there is a seafood selection in a nod to her Gold Coast days).

Highlights of the new menu include kangaroo with sweet

potato puree, macadamia dukkah, snow pea and lemon myrtle

salad (

pictured above

); duck with charred fennel, figs and shiraz

glaze; or quail with ricotta, creamed corn and juniper berry jus.

It’s Green’s first time creating a complete menu of her own but she

has already shown she can take the heat. The Lab Restaurant and

Bar is open for breakfast and dinner and offers high tea (weekends

only) and degustation menus too. See

www.treasurybrisbane.com.au

30

| BNE May/June 2016

COCKTAIL

Heaven

THE NEW SAZERAC BAR, ON LEVEL 30 ABOVE THE

FOUR POINTS BY SHERATON HOTEL IN THE CITY

TAKES ITS NAME FROMWHAT IS CONSIDERED TO

BE THE FIRST KNOWN COCKTAIL, CREATED IN NEW

ORLEANS, AND IN HOMAGE TO THAT THE BAR’S

SIGNATURE COCKTAIL IS THE SAZERAC, A STRONG

MIX OF RYE WHISKEY, COGNAC, ABSINTHE AND

PEYCHAUD BITTERS. SAZERAC BAR, 99 MARY STREET,

CITY, OPEN NOON UNTIL LATE SEVEN DAYS.

FEAST by the beach

It may seem that chefs have no fun, slaving over a hot stove night and day trying to please

ever more demanding amateur foodies like you and me. But it’s not all hard work as Ben

O’Donoghue, (Billykart, Annerley and West End),

left

, can attest, as the keen surfer will be

facing off against other chefs and surfing stars in the waves before cooking up a barbecue

breakfast on Main Beach as part of Noosa Food and Wine on Sunday 22 May. The Surfers v

Chefs Breakfast is all for a good cause to raise funds for SurfAid and, for some, it will be a good

way to clear the head after three days of eating and drinking their way through the best produce

Queensland has to offer at more than 40 events hosted by top chefs, including Brisbane’s

Richard Ousby (Stokehouse) and Ben Williamson (Gerard’s Bistro). Free events include

cooking demos at Noosa Farmers Market and a Spanish Quarter eat street offering tasting

plates for sale amid a carnival atmosphere. Noosa Food and Wine, 19-22 May, various locations

around Noosa. For the program and tickets see

www.noosafoodandwinefestival.com.au