If you’ve ever wondered what it is that gives foods
like ripe tomatoes, mushrooms, even vegemite the
moreish taste we can’t resist, it’s probably ‘umami’,
a savoury taste that exists naturally in these foods
and others such as cheeses, cured meats, shellfish,
even ketchup. It’s a ‘fifth taste’ beyond sweet,
sour, salty and bitter and is the inspiration behind
Chinatown restaurant Umami where chef Minh
Le, formerly of the Foraging Quail in New Farm,
is now experimenting with the flavour for a menu
of share plates that include Coal Grilled Moreton
Bay Bugs with pickled daikon, thai pesto, radish
and dehydrated bisque (
). Open Tuesday to
Sunday for dinner at Shop 2, 624 Ann Street
(enter in Duncan Street), Fortitude Valley.
To book call 3257 3300 and for details seewww.umamirestaurant.com.au
Mary Randles has been a familiar face front of house
at e’cco bistro where partner Philip Johnson runs
the kitchen but now she has taken the leap to open
her first solo venture, French bistro Madame Rouge.
Johnson has developed the menu with French-trained
head chef Matt Short and highlights include the classic
Poulpe (char-grilled octopus, kipflers, roast peppers,
), Tartare de Boeuf (beef tartare, lattice
potato crisp), Steak Frites (steak, hand-cut fries, green
peppercorn sauce) as well as the St Pierre (John Dory
à la meunière) and the Poitrine d’Agneau (breast of
lamb, petit pois à la française). Even cocktails have
been adapted to a French theme. French Mojito
anyone? Open for dinner six nights, lunch Friday and
Sunday only at 11b/100 McLachlan Street, Fortitude
Valley. To book call 3252 8881 and for details seewww.madamerougebistro.com.au
Breakfast is far from ordinary at Priory Kitchen, the
new café opened by Amy and Michael Bates at Trafalgar
Lane, Woolloongabba, and the good news is it’s on all
day. Eggs Priory with sticky baked Christmas ham,
home-made herbed muffin, poached eggs and lemon
hollandaise or Bubble & Squeak Bhajis with maple
baked bacon, smoked tomato compote, poached egg,
toasted flatbread, minted labna and cumin dukkha are
signature dishes but the fruit salad with home-made
rhubarb ice cream, crumble, chai cream and banana
bread is a treat for the taste buds. The Priory Kitchen
is open seven days for breakfast and lunch, and dinner
Thursday and Friday nights at Shop 4, 855 Stanley
Street, Woolloongabba. To book call 3162 5395 and for
BNE January/February 2017 |
Photography by Oliver Camden Black
Photography by Eric Wang
Yumi Yogawa (
) doesn’t often have time to sit
down and have a coffee as she’s more likely to be making
them in her job at Windmill & Co, the restaurant and bar
at Brisbane Airport’s International Terminal (Level 3). Her
experience and passion for her craft paid off recently when
Yumi was judged the winner of the airport’s annual Barista
Competition by local experts Wolff Coffee Roasters. Yumi’s work
day starts at 5am each morning to meet the early-bird travellers at the
airport but she still managed to squeeze in extra practise time before the
competition. After the win we asked her to spill the beans…
1. What makes a great cup of coffee?
Well roasted coffee beans, great
machines, a passionate barista and satisfied customers.
2. How many cups of coffee do you serve a week at Windmill & Co?
3. What’s your favourite style of coffee to drink?
As a straight latte fan,
my current favourite coffee blend is Forza from Veneziano which is
specially made to match milk-based coffee. It is full bodied and low in
acidity, however the dark chocolate, almond and caramel flavours add a
touch of sweetness to a perfect cup of latte, flat white or cappuccino.
4. What’s the most popular coffee order at Windmill & Co?
5. Where do you most enjoy a cup of coffee on your day off?
Anthology in Margaret Street, city.
6. What’s the best snack to have with a cup of coffee?
Mini orange or
carrot cake which are not overly sweet.