LAUNCH ISSUE O C T 2 0 1 7
* nkb Brisbane food & wine culture
Whisky just got cool, champagne perfection and loads more liquid sustenance
Brisbaneâ€™s best kitchens, plates and foodie faces are all in here!
Upcoming events and a look back on some of our latest and greatest functions
NKB Groupâ€™s preferred builder for its outstanding venues
CONTENTS | 03
nkb* Brisbane food & wine culture
Editorial Belinda Glindemann Anastasia White Nicholas Grech www.bellepr.com Creative director Vanessa Russell www.raspberrycreative.com.au Advertising enquiries firstname.lastname@example.org Phone 07 3367 8732 Postal address PO Box 571 Indooroopilly Centre QLD 4068 Circulation 3000 copies, quarterly Distribution Selected South-East Queensland locations
Welcome to the launch edition of NKB Group’s new quarterly magazine! We are proud to be celebrating Brisbane’s food and wine culture in these pages as well as the unique faces, memorable places, fresh produce and liquid sustenance that together form the distinctive Brisbane dining/catering experience. NKB Group was excited to finally open the doors to Burnt Ends Kitchen & Bar last month at The Barracks. It’s a truly unique two-in-one venue with fine dining options via the kitchen as well as high-end street food at the bar – one of Brisbane’s largest. It’s got to also be one of Brisbane’s best late-night dining experiences with meals served at the bar as late as 2am. Live music, free onsite parking and its vicinity to Suncorp Stadium add to the Burnt Ends offering. With sister restaurant Nativo just across the driveway, NKB Group is striving to ensure The Barracks precinct is firmly cemented on Brisbane’s hospitality map. With four world-class venues across a variety of styles all within minutes of Brisbane’s CBD, there’s a function package and NKB Group location to suit every requirement – weddings are our specialty. With party season upon us, make sure you’ve got your plans locked in for Melbourne Cup, Christmas and New Year’s Eve. There are many options for each contained within these pages, to get your planning underway. Until next edition,
T J Peabody NKB Group proprietor
© NKB Group Pty Ltd All rights reserved
NKB Group proprietors TJ and Kim Peabody
Future’s so bright 04 News 07 Calendar of events 08 Melbourne Cup 09 Be seen 10-11 Burnt Ends 13 Nativo 14 NKB Express 14 Map 16-17 Nickel 19 Nantucket Catering 20 Meet our team 21 Bubbles of delight 23 Antoine’s Top 3 drops 23 Sunday lunch recipes 24 Whisky: Water of life 26 Cocktail 27 Seasonal produce 28 Bonuses 30
NKB Group venues Nickel Kitchen & Bar Nativo Kitchen & Bar Burnt Ends Kitchen & Bar NKB Express Functions enquiries Marsha Hovers Marketing & Events manager email@example.com Cover Image by Judit Losh, shot on location at Nickel Kitchen & Bar
Disclaimers and Limitation of Liability Content is for general information only and is not intended to be a substitute for professional advice. The publisher, contributors and related parties are not engaged in providing legal, financial or professional advice or services. Views expressed by the contributors are those of the author and do not necessarily reflect the views of the publisher. The publisher, contributors, editors and related parties are not responsible in any way for the actions or results taken by any person, organisation or any party on basis of reading information, stories or contributions in this publication, website or related product. Copyright notice The written and visual contents of this magazine are protected by copyright of nkb* magazine. No part of this publication including, but not limited to, the content, the unique combination of images, colours, sizes, typography and positioning ie. “the design” of this magazine may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recoding, print or otherwise without the prior written permission of the publisher.
0 4 | FE ATURE
future’s so bright EXEC CHEF GORDON MACGREGOR TALKS THE CHEF TALK AND WALKS THE CHEF WALK. HE BRINGS SOME SERIOUS KITCHEN NOUS, OVERSEEING ALL FOUR NKB GROUP VENUES. IF THERE’S ONE FOODIE YOU WANT BEHIND YOUR KITCHEN PASS, IT’S THIS GREAT SCOT.
“I thrive on adrenalin. I love the hustle, the sweat, the heat and the pressure of the kitchen.”
You always hear stories about how the most successful people in life are living their authentic passion. They’ve found a career doing what they love and are reaping the rewards of the honest enthusiasm they bring to their job each and every day. Gordon MacGregor is one of those people. As NKB Group executive chef, Gordon oversees the kitchens of Nickel, Nativo, Burnt Ends, NKB Express and Nantucket Catering and their combined two dozen staff. At just 29 years of age, Gordon has achieved so much in his life already, but when we tell you that his career story begins in Blairgowrie, Scotland, when he was just 13, you start to put the pieces together. While Gordon comes from a long family line of teachers and headmasters, he was drawn to the kitchen after winning a school cooking competition. Gordon recalls his winning dish as an awful combination of salmon and venison but it was unique enough to pique the judge’s interest. The prize was a day of work experience in the local French seafood bistro, Cargills, and it would prove a life-changing experience. “I couldn’t get enough of the buzz of service,” Gordon recalls. “I fell in love with the kitchen right there and then.” Gordon would return to Cargills every weekend to peel potatoes, carrots and onions – any odd jobs they’d give him. He started skipping school to spend more time there and eventually his family realised his drive for the work and agreed to let him finish school early and chase his cheffing dream. With notebooks upon notebooks full of tips and tricks he’d learned over several years working in various kitchens, things really heated up for Gordon when he was 17 and working under Kevin McGilvery at Ballathie Country House Hotel and Estate, a four-star luxury hotel with an awardwinning fine dining restaurant. Gordon started competing in international cooking competitions that saw him travel all over Europe and the UAE.
Before he was 20, he was captaining six-man teams and winning competitions against chefs two and three times his age – and he was yet to receive his formal qualification. “I thrive on adrenalin. I love the hustle, the sweat, the heat and the pressure of the kitchen so these competitions were perfect for me,” Gordon says. Finally, at 20, and given his award-winning run, he completed his three-year apprenticeship in six months – a testament to his competency behind the pass. Gordon’s career would take him to Ko Pha Ngan, Thailand, where he and his cousin opened a beachfront café together, to Urbane in Brisbane, back to Scotland and then to Melbourne where he worked at Ten Minutes by Tractor and opened Petit Tracteur alongside Stuart Bell. But, luckily for us, love would ultimately bring him to Brisbane for his partner to be closer to her family. Gordon was snapped up by the NKB Group as head chef at Nickel Kitchen & Bar in January this year and was promoted to executive chef of the Group by July. “I love that the four NKB Group restaurants are each so different in their design and style but all so clever and sophisticated,” Gordon says. “I like to keep my finger on the pulse of international trends with my contacts still in the UK and bring new ideas when designing menus for each restaurant.” Professionally, Gordon’s goal is to get Nickel its second hat and bring success to the newly-opened Burnt Ends. Personally, he would love to open his own “little restaurant”, something in fine dining, one day a bit further down the track. While Gordon’s current executive role requires a bit more office work than he admits he enjoys, Gordon says he is truly at home “in the middle of service with the docket machine pumping” and his adrenalin racing. And if you’ve eaten a dish designed by this great Scot at one of the four NKB Group venues, you would agree that we Brisbanites wouldn’t want him anywhere else!
NE WS | 07
nickel’s true mettle It’s been a stellar run for the NKB Group lately with several gongs putting fine-dining venue Nickel in the media spotlight. After maintaining its one-hat status with The Good Food Guide, Nickel also recently received its first star from Gourmet Traveller magazine, with inclusion in the coveted 2018 Australian Restaurant Guide. Nickel also recently received a two-glass rating in Australia’s Wine List of the Year Awards 2017. Judges said: “A good selection of sommelier specials and prestigious wines open the list and the wonderful extravaganza of whiskys was a highlight.” NKB Group proprietor TJ Peabody says the commendations prove the ever-increasing standard of Nickel’s kitchen and are a credit to all those involved from wait and bar staff right up to admin and management.
free city parking
winners are grinners!
the gift of dining Did you know that the NKB Group offers gift cards to each of the four Group venues including Nickel, Nativo, Burnt Ends and NKB Express? Gift cards make present giving easy and giving someone the gift of a fine dining experience or some celebratory drinks is a very thoughtful gesture that will create memories to last forever.
The best things in life are free and when it comes to free Brisbane CBD parking, that is simply THE BEST! The Barracks precinct offers an on-site underground car park and the first two hours of your parking are free. That makes it very easy to take in an Italian-inspired Nativo breakfast next weekend or even a corporate weekday meeting over lunch at Burnt Ends. With a 4000 postcode, free parking at The Barracks is a real bonus. Over at Nickel, did you know that Secure Parking’s McWhirters Car Park offers Nickel patrons discounted Fortitude Valley parking when booked online? Enter after 4pm on weekday evenings or anytime on the weekend for parking starting at just $6 with the promo code NICKEL. And for weekday lunches, park for 2.5 hours for just $12 using the promo code NICKELUNCH. T&Cs apply. Visit www.nickelkitchenbar.com.au or www.secure-a-spot.com.au for details.
visit suncorp stadium, visit us! Suncorp Stadium is Brisbane’s premier venue for concerts and sporting matches. The best thing about Suncorp Stadium is that it’s within walking distance of The Barracks precinct and one of Brisbane’s biggest bars - Burnt Ends Kitchen & Bar. If you’re attending a Suncorp Stadium event, check the Burnt Ends website and social media pages for any event-day promotions or specials. You might like to enjoy a meal at Burnt Ends Kitchen beforehand and then return to Burnt Ends Bar to keep the liquid refreshments flowing or grab a late-night snack - we’re open until 3am (with food at the bar until 2am). Live music plays on Friday nights and Sunday afternoons.
got your year-end function sorted?
Get in early to secure your pre-Christmas or New Year’s Eve function with NKB Group. Our modern function venues are available to hire for memorable events - whether it’s a stand-up cocktail party or a seated meal. Celebrate with delicious food, creative styling, theming, boutique wines and handcrafted cocktails all catered to your needs. We also offer off-site catering via Nantucket Catering. Please note: NKB Group venues will be closed on December 25 and 26.
Keep an eye out for nkb* magazine’s next edition, Summer 2018, which will hit distribution outlets at the start of February. It’ll have all your best summer wining and dining options, events and more.
08 | E V ENTS
events calendar 01
Brisbane Fashion Month
Lavazza Italian Film Festival Until Oct 8, catch this festival at Palace Barracks and Centro Cinemas. Make sure you take in an Italian meal at Nativo too!
Free fitness classes Until Dec 2, Medibank Feel Good Program offers FREE daily outdoor fitness classes at South Bank Parklands. Visit www.visitbrisbane.com.au
SUNDAY From Oct 1-31 enjoy fashion workshops and runway shows. Visit www. brisbanefashionmonth. com.au
Oktoberfest Don your dirndl and lederhosen from Oct 6-8 and 13-15! Open Air Cinemas also hits South Bank Parklands today, until Nov 19.
US National Pasta Day Sounds like a great reason to eat at Nativo! It’s also National Dessert Day on Oct 14.
Bledisloe Cup The Wallabies vs the All Blacks @ Suncorp Stadium. Make sure Burnt Ends is part of your game-day plan for a pre-event meal and postmatch drinks. See Page 20.
Valley Fiesta Now in its 21st year, this iconic event takes over Fortitude Valley on Oct 27-28. Stop by Nickel Bar in Ann St to extend your celebration.
Supanova Pop Culture Supanova hits the Brisbane Convention & Exhibition Centre from Nov 10-12. Visit www.supanova.com.au
Melbourne Cup Giddyup for Melbourne Cup today! Nickel, Nativo and Burnt Ends each offer lavish and stylish events. See Pages 9 and 12 for more.
Wonderland Until Dec 3, Wonderland hits Brisbane Powerhouse with burlesque, circus, cabaret, music, poetry, comedy, theatre and more.
Cricket! Australia vs England in The Ashes @ The Gabba from today until Nov 27.
Footie! The Rugby League World Cup semi-final match will play @ Suncorp Stadium today.
Paul McCartney This ex-Beatle brings his ‘One on One’ tour to Suncorp Stadium. Continue your night out at Burnt Ends Bar, with live music and more.
Merry Christmas! We wish all our patrons a very Merry Christmas! Please note: All NKB Group venues will be closed on Dec 25-26.
New Year’s Eve There are options galore for NYE. See Page 9 for more details and get your bookings in quick to avoid missing out.
BRISBANE ROAR Suncorp Stadium plays host to the Brisbane Roar Hyundai A-League. Our team takes on Adelaide United on Oct 13, Newcastle Jets on Oct 22, Central Coast Mariners on Nov 5, Melbourne City on Nov 17, Melbourne Victory on Dec 17 and Perth Glory on Dec 21. Nativo and Burnt Ends are perfectly located at The Barracks for a pre/post-match meal and/or celebratory drinks.
E V ENTS | 0 9
fillies, fashion, feast with us IF YOU’RE KEEN TO CELEBRATE THE MELBOURNE CUP IN STYLE BUT WOULD RATHER STAY AWAY FROM THE CROWDS OF THE RACECOURSE, OPT FOR A LONG LUNCHEON AND BOTTOMLESS DRINKS AT NICKEL, NATIVO OR BURNT ENDS ON NOVEMBER 7.
NICKEL Melbourne Cup at Nickel will kick off at 11.30am with guests receiving a cocktail on entry followed by bottomless drinks from an impressive selection including Veuve Clicquot, Craggy Range Sauvignon Blanc, Fire Gully Chardonnay, Quartier Pinot Noir and Yangarra Shiraz, as well as tap beer and soft drinks. The five-course luncheon will be a typically impressive Nickel feast. It will start with Coffin Bay oysters, followed by Beetroot cured kingfish, Roasted quail, Glazed beef cheek and finishes with a smoky and sweet Charred mango and coconut cake. Delish.
Nativo Kitchen & Bar will also offer bottomless drinks with its three-course lunch from 11.30am-3.30pm. Sample Veuve Clicquot, Canal Grando Pinot Grigio, Craggy Range Sav Blanc and Te Kahu, Amalia Dolcetto DOC, beer, soft drinks and more. Best dressed prizes, sweepstakes and a live broadcast tick all the Melbourne Cup essentials. You’ll even receive a $10 drinks voucher to use after the event over at Burnt Ends Kitchen & Bar to keep the party going. Tickets are $155 per person with private functions areas available - first in best dressed. Bookings on 07 3367 8577 or via www.nativokitchenandbar.com.au
With sweepstakes and live broadcast of the race, you won’t miss out on the palpable Melbourne Cup day atmosphere and fashionforward folks will be excited by Nickel’s own Fashions on the Field competition. Festivities will run until 3.30pm, after which time revellers can take a free Uber over to Burnt Ends Kitchen & Bar at The Barracks to keep the celebrations going. Tickets are priced at just $195 and are sure to sell fast, so book quickly – it’s certainly a case of first in, best dressed. Bookings on 07 3252 5100 or via www.nickelkitchenbar.com.au
BURNT ENDS Burnt Ends Kitchen & Bar’s Melbourne Cup event will feature the finest selection of canapes from the popular Burnt Ends menu including baos, skewers, finger food and fork dishes. Bottomless Veuve Clicquot, Wild Rock Sav Blanc and Merlot, Fire Gully Chardonnay, Hoddles Creek Pinot Noir and live music post-race will keep the party going. Tickets are $185 per person. Bookings on 07 3368 1881 or via www.burntendskitchenbar.com.au
NATIVO Over at The Barracks precinct on Petrie Terrace, there are several other great Melbourne Cup day events sure to please.
For more information on Melbourne Cup events at Nickel, Nativo or Burnt Ends, you can also email our NKB Group events manager on firstname.lastname@example.org
welcome 2018! IT’S HARD TO BELIEVE THAT 2018 IS ALREADY JUST AROUND THE CORNER!
If there’s one party to top all parties each year it’s New Year’s Eve. There’s something magical about ringing in the New Year with great food and equally as great drinks, whileKEEN in theTO company of friends IF YOU’RE CELEBRATE and family. ItCUP might be that the THE MELBOURNE INalso STYLE BUT WOULD RATHER New Year signalsSTAY a fresh start and AWAYrenewed FROM THE CROWDS vigour for chasing those life goals we all have. Either way, it’s time to celebrate! Nickel will offer an eight-course degustation menu in two sittings on December 31 (6pm and 8pm). Guests will also have the choice of adding an unlimited drinks package for use between 7.30-10.30pm on the night. Live music will really set the mood. Live music and a drinks package will also be key to NYE celebrations at Burnt Ends. The restaurant and bar were designed with group celebrations in mind and our first New Year’s Eve event is sure to be a ripper. While at The Barracks, over at Nativo, the hearty a la carte Italian menu is sure to satisfy revellers who can party on, after their meal, across the road at Burnt Ends Bar. Check websites closer to the date for details on how to book.
10 | BE SEEN
burnt ends VIP night
Images: Vanessa Russell
WE INVITED SELECT MEMBERS OF BRISBANE’S MEDIA AND FOOD BLOGGER COMMUNITY TO EXPERIENCE THE FIREY DELIGHT THAT IS BURNT ENDS KITCHEN & BAR BEFORE WE OPENED TO THE PUBLIC ON SEPTEMBER 1.
Above, from left, skewers of delight straight off the coals; Isaac Hardman and Caley James; Greg Heidke, TJ Peabody and Di Watson of Brisbane Circle.
Above, from left, @foodieinheels Jessica Low; @enticemebrisbane’s Clarissa Wiederkehr and Eliza Smoothey; Samantha McKendry and Brooke Fitzpatrick.
Above, from left, @eatdrinkandbekerry’s Kerry Heaney with Bianca Balharry of @bianca_eats; Alex Battye with yum gluten free magazine’s Olivia Jackson, Andrew and Leigh Mason; NKB Group head sommelier Antoine Heurtier.
BE SEEN | 11
champagne list unveiled
Images: Judit Losh
WITH SOME 65 VARIETIES, NICKEL KITCHEN & BAR HAS ONE OF THE MOST EXTENSIVE CHAMPAGNE LISTS OF ANY BRISBANE BAR. WE HOSTED A STELLAR CHAMPAGNE LIST LAUNCH RECENTLY IN CELEBRATION OF, WELL, BUBBLES! FOR A MODERN TWIST ON THE TRADITIONAL HIGH TEA, TRY NICKEL’S CHAMPAGNE HIGH TEA. CHEERS!
Above, from left, some of the divine Nickel canapes that greeted guests; Meaghan Bakker, Kim Peabody, Anna Snowden and Simone Barry; Nickel wait staff had their work cut out for them!
Above, from left, Katherine O’Reilly and Penny Massey; Nickel’s restaurant was a sea of impeccable style for the champagne list launch.
WIN a $100 voucher! “Lucky to attend the opening of @burntendskitchenbar at The Barracks last night!”
DINING AT NICKEL, NATIVO, BURNT ENDS OR NKB EXPRESS? WIN A $100 VOUCHER FOR USE AT ANY OF THESE NKB GROUP VENUES WHEN YOU TAG AND FOLLOW THE VENUE AND USE THE HASHTAG #NKBFORME WITH YOUR POST ON INSTAGRAM. ENTRIES CLOSE NOVEMBER 15, 2017, AND THE WINNER WILL BE FEATURED IN THE SUMMER EDITION OF NKB* MAGAZINE.
DINE | 1 3
diamonds from coal NKB GROUP HAULS ASIAN-FUSION AND MODERN AUSTRALIAN FARE OVER THE COALS TO UNVEIL BRISBANE’S NEWEST FOOD DESTINATION, BURNT ENDS KITCHEN & BAR.
“Our coal-fuelled cooking appliances were custom designed for Burnt Ends and built right here in Brisbane.”
Burnt Ends cleverly offers two distinct dining styles under the one roof. Asian-inspired delicacies take on a fiery twist when cooked to perfection over the custom-built Burnt Ends Bar fire pit - a flaming showstopper situated behind a glass wall, right at the entrance of the venue. Think delicious, diverse and delightful skewers, baos, charred veg and more, enjoyed with friends alongside the aromatic and action-packed ambience of one of Brisbane’s largest bars. Then Modern Australian fare meets clever and unique cooking techniques at the highly anticipated Burnt Ends Kitchen. Patrons will be stoked to experience the delicious results of the charcoal-fuelled oven and fire pit. NKB Group proprietor TJ Peabody says a state of the art coal-powered kitchen is at the heart of the Burnt Ends experience. “Our coal-fuelled cooking appliances were custom designed for Burnt Ends and built right here in Brisbane,” TJ says. “They’re the largest of their kind here in the city.” NKB Group executive chef Gordon MacGregor says his kitchen staff have been put through extensive training to understand and master the unique coal-fuelled cooking technique. “It is definitely trickier to cook on coals compared to gas but we can incorporate some amazing aromas into our proteins by adding hickory-infused wood chips and aromatic herbs like rosemary, sage and thyme,” Gordon says.
Burnt Ends Kitchen offers a range of dining styles including high energy, bar-style seating adjacent to all the fiery kitchen action, intimate dining experiences in private booths and the relaxed vibe of the lush alfresco-style glass conservatory extension. Located at The Barracks, Burnt Ends is perfectly situated to service Suncorp Stadium foot traffic. On game days, the kitchen is open for pre-match meals and then patrons are welcomed back to Burnt Ends to enjoy a post-match celebratory drink (or six!) and some late night snacks on sticks from the Bar’s impressive fire pit. Live local music on Friday nights and during Sunday arvo sessions really puts the ambience into this venue which once was home to heaving masses of nightclubbers when it was The Underground. www.burntendskitchenbar.com.au
14 | DINE
dine like a native THEY SAY WHEN IN ROME, DO AS THE ROMANS DO. NOW YOU CAN MAKE LIKE A ROMAN A LITTLE CLOSER TO HOME, AT THE BARRACKS.
fast food done different A BURGER JOINT THAT TAKES YOU BACK TO THE GOLDEN DAYS BUT CAN ALSO BRING A BURGER RIGHT TO YOUR DOOR? SOUNDS LIKE A GAS!
Paying homage to the days where your burger and fries were served with a side of pinstripes and roller skates, NKB Express offers retro dining with a sleek modern twist. The stylish interiors fall somewhere between a vintage milk bar and a New York café and there are dining options both inside and out. With sumptuous booths to share a ‘shake with that someone special, classic tiled floors and that good old-fashioned service with a smile, the diner is a favourite of Indooroopilly locals from Tuesday through Sunday. Situated just opposite the Indooroopilly train station, it’s a great takeaway spot for the gal or guy on the go. All food and drinks are available for dine-in or takeaway and, with the staff’s love for keeping things classic, you can be pretty sure that your old favourites will always be on the menu. Whether it’s a creamy milkshake or a bucket of wings, your meal can also be delivered right to your doorstep via Uber Eats or Foodora – perfect for those busy days when you haven’t had time to think about dinner, or even that indulgent Sunday spent on the sofa. “Uber Eats is definitely a go-to option for many of our local customers,” says NKB Express general manager Heidi Rogers. “We see all of the comments and feedback on the website, and the response has been really positive.”
Nativo is proud to serve authentic Italiano on a silver ‘piatto’ (plate) – so proud, in fact, that the restaurant’s name itself is Italian for “native”. Situated within the bustling Barracks precinct, stepping into this restaurant feels like a trip to the quaint Italian countryside – dark wood and leather meet yellow walls and hardwood floors in the main dining area, while a classic checked floor and rustic brick walls are brought to life by splashes of greenery and large windows in the delightful Tuscany room. And the food matches the authentic setting, with fresh ingredients at the forefront of every meal. Some of the stars of Nativo’s most popular dishes are grown in the restaurant’s own garden or homemade from scratch, while other ingredients are sourced locally. Nativo general manager Rekha Komala says that while the veal medallions in the Vitello ai Funghi are a popular choice, few can go past a hearty pasta, and the Spaghetti alle Vongole with baby clams, white wine and tomatoes is a firm favourite.
Some of Heidi’s top picks from the New York-themed menu are the Meatpacker burger and the New York Yankee hotdog. Sides like onion rings and fried pickles are also a must. Mornings at NKB Express are spent grabbing great coffee to go (but not without a chat to some friendly faces) while Friday nights are abuzz with friends catching up over a root beer.
One might argue that the best part of an Italian meal is Italian wine and like any Italian restaurant worth its salt, Nativo offers an impressive selection. From white to red, Italian to local, educated staff are on hand to help pair your pepperoni pizza with the perfect Cabernet Sauvignon. Whether your preference is to drink by the glass or by the bottle, Nativo’s new carafe option sits somewhere between the two and is a good option for sharing.
If you love the sound of authentic Italian all
day long, try the unique breakfast menu from 8.30am. Given nothing opens in Italy until mid-morning, breakfast and Italian cuisine seem a rare combo, but with the fresh Strawberry and basil salad, the Parma ham and smashed avocado breakfast board or the Basil-cured ocean trout paired with zucchini fritters and slow cooked eggs, it feels so right. A lunchtime business meeting or brunch with the girls is made easy with two hours of free parking at The Barracks complex (one of the only 4000 postcode venues to offer FREE parking!) and the kids’ menu offers several options to keep them well and truly happy – who can go past an ice cream tree? In Italy, food is just as much about spending time with family and friends as it is for sustenance. Gather your group and enjoy authentic Italian food the way it’s meant to be eaten. www.nativokitchenandbar.com.au
16 | M A P
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NKB EXPRESS Inspired by the quintessential 1940s’ diner, NKB Express brings a fun, retrochic, express option to Brisbane’s west. Situated next to the Indooroopilly train station, it offers breakfast bagels, waffles, gourmet burgers, great coffee, frosty milkshakes and cosy booth seating. 100 Coonan St, Indooroopilly QLD 4068 07 3720 0330 www.nkbexpress.com.au
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BURNT ENDS KITCHEN & BAR Modern Australian fare meets Asian fusion all under the one roof with Burnt Ends Kitchen & Bar – an exciting addition to The Barracks precinct at Petrie Terrace. Offering a variety of dining styles, from busy bar-style seating to intimate private dining, Burnt Ends will appeal to a wide range of foodies. The Barracks, T22 / 61 Petrie Tce Brisbane City QLD 4000 07 3368 1881 www.burntendskitchenbar.com.au
NATIVO KITCHEN & BAR Perched within Brisbane’s iconic The Barracks precinct, Nativo Kitchen & Bar offers a glimpse into true Italian dining. Designed after the restaurants and wine bars of regional Italy, the nourishing menus will whisk you away for breakfast, lunch and dinner. The Barracks, T7 / 61 Petrie Tce Brisbane City QLD 4000 07 3367 8577 www.nativokitchenandbar.com.au
NICKEL KITCHEN & BAR Nickel Kitchen & Bar is a seductive venue located in Fortitude Valley. Prepare to step back in time with art deco interiors, late night dinners of forgotten classics, cocktail-fuelled weekends, an extensive wine list and a few other secrets. Weekday lunches here are easy too. Ground Floor, 757 Ann St Fortitude Valley QLD 4006 07 3252 5100 www.nickelkitchenbar.com.au
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Healthy Salads With Our Personal Twist... vegetarian seasonal salads artisan breads pastries & sweet treats gourmet quiches takeaway pulled meats ALLpress coffee (clayfield) gluten / dairy free options Here at Greens & Grains, our aim is to bring you wholesome, fresh and innovative takeaway salads, in fast, convenient and fun locations. Check out our website for our full salad menu. From lunch on the go through to catering, Greens & Grains provide the tastiest and healthiest options and solutions for any of your mealtime needs. We are open from 7.30am for your convenience.
5/311 Honour Ave, Graceville 07 3379 4805 1/731 Sandgate Rd, Clayfield 07 3862 4051
DINE | 19
new menu makes cbd lunch easy NICKEL’S NEW SPRING/SUMMER MENU IS PERFECT FOR THAT STYLISH, INEXPENSIVE AND CONVENIENT CBD WEEKDAY LUNCH.
nickel’s lunch menu Entree Crumbed Goats Cheese herb panna cotta, dressed asparagus - $12 Traditional Smoked Salmon shallots, capers and lemon - $13 Moules Marinière cream, garlic and parsley - $14 Duck Liver Parfait madeira jelly, salted hazelnuts, toasted brioche - $14
Main Confit Duck Leg puy lentils and kale - $22 Lamb Osso Bucco truffle polenta and greens - $25
If Nickel Kitchen & Bar had a vision statement, it would be ‘Out with the old and in with the fresh, fresh, fresh’. Executive chef Gordon MacGregor has combined indulgence and convenience on his new spring/summer menu, that celebrates everything the warmer months have to offer and is perfect for an easy lunchtime meal.
Glazed Beef Cheek pomme purée, charred broccolini - $25 Market Fish of the Day pea puree and Pont Neuf potatoes - $22
Sides Duck fat kipflers, rosemary and duck fat emulsion - $10
“Spring dining is all about light dishes, with a focus on the produce that comes straight from the markets,” says Gordon.
Green beans, olive oil and toasted almonds - $10
Old favourites like lamb, spring vegetables and herbs will feature on the new Nickel menu alongside some more surprising ingredients such as the squid ink noodles, topped with zucchini and basil dressing.
Dessert Macerated Strawberries vanilla cream cheese, crispy crêpes - $16 Vanilla Rice Pudding raspberry jam, Jerusalem artichoke ice cream and chips - $16
“We try to celebrate what the local markets have each week and adapt our menu to suit the fresh produce on offer,” Gordon says. “It’s really important to get a well-balanced menu, so that people go away feeling satisfied and not stuffed.” This explains the inspiration behind Nickel’s comprehensive – and inexpensive – lunch menu. Those who work in the Brisbane CBD/ Fortitude Valley area will be pleased to know that convenient lunchtime fine dining is very much do-able. Whether you’ve got 30 minutes or two hours free for lunch, you can pick and choose from Nickel’s impressive weekly selection, enjoy a glass of wine and be back
Dark Chocolate Delice plum espuma, poached plum, jelly - $18 Selection of Local/Imported Cheeses traditional accompaniments - $20
before your boss even notices you’re gone! As an added bonus, Secure Parking offers a weekday lunch parking discount at its nearby McWhirter’s site with 2.5 hours parking for just $12 with the promo code NICKELUNCH when booked online. T&Cs apply. Nickel is open from 11.30am, Tuesday through to Saturday. www.nickelkitchenbar.com.au
One Last Song Bombe Alaska - $25
*Please note that this menu is subject to change due to product availability and seasonality
20 | DINE
catering to your needs CATERING, BY DEFINITION, MEANS “TO PROVIDE WHAT IS NEEDED OR REQUIRED” BUT NANTUCKET CATERING PROVIDES WAY MORE THAN JUST THAT.
Anyone who’s looked into professional catering for a function will agree that, more often than not, the process involves little more than ticking some boxes on a standard, pre-determined, often-bland menu. Nantucket Catering however, is a breath of fresh air here in Brisbane when it comes to catering menus with a difference. Nantucket Catering was born when Nantucket Kitchen & Bar closed its doors. While the iconic Indooroopilly kitchen may be gone, the Nantucket flavours that many Brisbanites grew to know and love are still available and ready to wow your next social event. As Nantucket Catering is part of the larger NKB Group, customers can choose from a wide range of food styles including fine dining options from the Nickel menu, wholesome hearty meals a la Burnt Ends Kitchen & Bar, authentic Italiano from Nativo and classic diner grub
from NKB Express – as well as the option to completely customise a bespoke menu. “Whether it’s a wedding, a baby shower or an intimate dinner, we’re more than happy to work with you to create exactly what you and your guests want,” says NKB Group executive chef Gordon MacGregor. “Our catering menus and plans start with those dishes available on any of the NKB Group menus and are customised for each client.” From a sit-down eight-course dinner to a stand-up canapé event, Nantucket Catering can provide everything right down to the knives and forks. “Beyond just supplying the food we can bring our own equipment, waiters or bartenders and work with you to select the best wine or beer to match your food,” says Gordon.
To make things easier (read: no cleaning up afterwards), you can even choose to host your event in one of the private function rooms in an NKB Group venue. Now there’s an idea! www.nantucket.com.au www.nkb.com.au
Celebrate the Bledisloe Cup with us! WALLABIES VS ALL BLACKS - SUNCORP STADIUM - SATURDAY OCTOBER 21
Get your pre-match meal at Burnt Ends or Nativo Kitchen & Bar
MEAL DEAL 2-6PM 2 X PULLED PORK SLIDERS + SCHOONER OF BURNT ENDS PALE LAGER OR SESSION LAGER
MEAL DEAL 2-5PM ANY PIZZA + HOUSE RED/WHITE
THE BARRACKS -61 PETRIE TERRACE, BRISBANE QLD BURNTENDSKITCHENBAR.COM.AU | NATIVOKITCHENANDBAR.COM.AU
TE A M | 21
meet our team THERE ARE SO MANY COLOURFUL CHARACTERS WHO HELP BRING NICKEL, NATIVO, BURNT ENDS AND NKB EXPRESS TO LIFE EACH DAY. FROM THE KITCHEN STAFF WHO COOK YOUR FOOD, TO THE WAIT STAFF WHO TAKE YOUR ORDERS, WE’D LOVE YOU TO MEET SOME OF OUR ECLECTIC TEAM!
Where are you from originally? Brisbane born and raised.
Where are you from originally? France
Where are you from originally? Milan, Italy
Third-year apprentice, Nativo
How did you get your start in the hospitality industry? My folks are both chefs, as is my mother’s mother. While at university I worked casually in pubs doing larder and occasionally pans; but it wasn’t until having worked a few years in IT that the idea to follow their footsteps came to fruition. Tell us about your time with NKB Group? I started at Nantucket in July 2016, and within a week was transfered to Nickel to train up on pastry. After nine months I took the opportunity to help open Nativo and spearheaded larder under the guidance of chef Sean. His kind nature, paired with his desire to strive for quality, have provided me with the atmosphere to mature as a person and become a more confident chef. What’s your favourite drink on the menu at any one of the NKB venues? Willie Smith Ciders. And your fave meal? I can’t go past the simplicity of Nativo’s Aglio e Olio: Spaghetti, oil, chilli, garlic and herbs. It takes me back to my childhood when having late dinners after my parents finished work. Tell us something people don’t know about you? I studied a Bachelor of Audio Engineering and worked at Apple and Beats by Dre. If you won $1 million, what would you do with it? I’d look into a small aquaponics farm to produce fish, fruit and vegetables.
Maitre d’hotel, Burnt Ends
How did you get your start in the hospitality industry? My mum owns a restaurant – I had no choice! Tell us about your time with NKB Group? I’ve been with NKB Group for six months and during that time I’ve held roles as assistant manager at Nickel, Nativo and now Burnt Ends. What’s your favourite drink on the menu at any one of the NKB venues? A glass of Le Difese at Nativo. And your fave meal? Yellowfin Tuna at Burnt Ends. Fave holiday destination? Cuba. What are your Top 3 things to do in and around Brisbane? Going for a walk around Paddington. Discovering new waterfalls in the Gold Coast and Sunshine Coast hinterlands. And just enjoying the good weather around the pool at my home. Tell us something people don’t know about you? I have completed a four-year Bachelor degree in marketing and two years Masters in Audit in IT. Although I didn’t think I wanted to work in hospitality like my parents, I went straight back to it when I finished my studies. If you won $1 million, what would you do with it? Give half to my mum and then go to live somewhere in South America with the rest. Panama maybe?
Pizza chef, Nativo
How did you get your start in the hospitality industry and how long have you been with NKB Group? I’ve been working in hospitality for 10 years now and just started with the NKB Group here in Brisbane in July. What’s your favourite drink on the menu at any one of the NKB venues? Anything old fashioned. And your fave meal? Fillet of lamb with honey and pistachio. Fave holiday destination? Definitely Sicily, Italy. What are your Top 3 things to do in and around Brisbane? Visit Lone Pine Koala Sanctuary and the Gold Coast and South Bank beaches. Tell us something people don’t know about you? Everyone calls me “Marco” but my real name is “Glauco”. Also, in my free time, I love to watch the Italian soccer on TV in my unicorn pyjamas with my friends! True story! If you won $1 million, what would you do with it? I would like to open an international bar/club/restaurant with many different cultures of food and drink and music here in Australia.
CELLAR VISIT OUR
CELLAR DOOR! Burnt Ends Kitchen & Bar sells direct to you premium wines and champagnes from France, Germany, New Zealand, Spain, Italy and Australia. Burnt Ends Cellar is ideal for your home stocks, the boardroom or company/private functions. Stock up now for Christmas! Full case sales only, all at near wholesale prices We’ll deliver within the Brisbane metropolitan area, or pop in and we’ll load you up! To discuss what’s on offer in the cellar, phone TJ Peabody on 0407 758 011 THE BARRACKS - T22/61 PETRIE TERRACE, BRISBANE QLD 4000 07 3368 1881 BURNTENDSKITCHENBAR.COM.AU Liquor Licence Number # 191195
DRINK | 2 3
bubbles of delight THERE’S SOMETHING SPECIAL ABOUT A GLASS OF BUBBLES. EVEN MORE SO WHEN YOU CHOOSE THOSE BUBBLES FROM A SMALL-SCALE ARTISAN PRODUCER.
top 3 drops CHECK OUT NKB GROUP HEAD SOMMELIER ANTOINE HEURTIER’S CURRENT FAVOURITES.
If you love a red… Craggy Range is very popular – one of the most popular wines in the world. The Craggy Range Te Muna Road Pinot Noir 2014 is a very elegant wine, with a nice balance of red fruits, floral notes and earthy root spices. I would suggest pairing it with a white meat, such as chicken, and roast vegetables, but it also goes superbly with Nickel’s grimaud duck breast and parsnip puree. Often we love a brand more for the people behind it than the products themselves. But when the products on offer are just as captivating as the producer and importer, something truly magical happens. Organic Champagne’s Nesh Simic comes from a family of wine and brandy lovers, so it’s unsurprising that he is now one of Australia’s most beloved grower champagne suppliers. His love of champagne started young – very, very young. “When I was four, my parents asked me to go to the cellar to fetch them some wine,” Nesh recalls. “As soon as I smelled it, I just had to taste it! Years later, when I was living in London, I tasted champagne again and I thought, ‘That’s it!’. I remembered the taste and the smell like it was yesterday – juicy, sweet, mellow, round, delicious. That’s how it started.” Now, Nesh supplies the best of the best French champagne straight from – you guessed it – Champagne, France. He chooses his products based on who makes it, how it is made and how much is made, avoiding champagnes made in bulk batches and opting for more limited production and intervention. “Grower champagne (small-scale producers) comes from small, family-owned champagne houses that produce their champagnes from the same estate that owns the vineyards,” Nesh explains. “While larger champagne houses may use grapes sourced from as many as 80 different vineyards, grower champagnes tend to be more terroir-focused, being sourced from a single,
or closely located, vineyard around the same village. “Every year is different so the common criticism of grower champagne is the variable quality from one year to another. Although that may be the case with some growers, others make consistently outstanding champagnes. On the other hand, some say that blending grapes from so many different vineyards from the same region by the large champagne houses, makes those champagnes underflavoured and non-distinctive. “We want to support the winemakers and farmers that actually farm the land they own and live on. We are against champagne being turned into a commodity – an industrialised product. We want to support artisan winemaking, not bulk production,” Nesh says. This is an approach that appeals to NKB Group head sommelier Antoine Heurtier who chooses Organic Champagne brands for Nickel, Nativo and Burnt Ends. “Nesh loves good, organic champagne but he doesn’t like to show it off, so he’s a well-kept secret,” Antoine says. “No one has a portfolio of champagne like he does, so he is very popular amongst champagne lovers.” So popular, in fact, that Nesh has worked with some of the best in the food and wine business, presenting exclusive masterclasses to the public.
If you love a white… The ‘first-born’ of Loimer winery, located in famous Kamptal in northeast Austria, the ‘Lois’ Grüner Veltliner 2015 is aromatic and lively. The region is one of the best for Riesling, so this wine has a very crispy, fruity taste, like an apricot or apple. It pairs nicely with yakitori or cooked fish with a bit of sauce – but not too much, as the wine is very rich, like dry fruit on the palate. Try it at Nickel or by the glass at Burnt Ends.
If you love sparkling... Alexandre Filaine champagne is very traditional, hailing from Demery in northeast France. With notes of blueberry and a bit of honey and gingerbread, it is a very elegant wine – its creator, Fabrice Gass, actually trained at Maison Bollinger. Alexandre Filaine is a very simple expression of the pinot noir, with the freshness of lemon and citrus followed by a bready gingerbread and honey taste.
24 | COOK
sunday lunch NKB GROUP EXECUTIVE CHEF GORDON MACGREGOR SHARES HIS CULINARY SECRETS FOR A SUNDAY LUNCH THAT’S SURE TO KEEP YOU ON THE GOOD SIDE OF YOUR FAMILY AND FRIENDS.
METHOD Mix the mascarpone with a whisk then fold through the lemon zest and chopped dill adding seasoning to taste. Scoop into a piping bag and place in the fridge until needed.
Beetroot Cured Kingfish with Herb Mascarpone and Roasted Baby Beetroots INGREDIENTS 1 kingfish fillet, skin on 1 tsp cumin seeds, toasted 1 tsp coriander seeds, toasted 1/2 tsp white peppercorns, toasted 2 large beetroots, peeled and grated 1 bunch dill, chopped 1 tsp juniper berries, toasted zest of 1 lime zest of 1 lemon 50ml gin 150g rock salt 150g caster sugar METHOD Lightly crush the toasted spices and combine with the chopped dill and grated beetroot. Mix in the zest of the lime and lemon and add the gin, salt and sugar. Cover the side of kingfish with the beetroot mix and roll in cling film. Place on a tray and into the fridge for 48 hours. After the first 24 hours, turn the fish to allow the fish to cure evenly. Once the 48 hours have passed, wash the cure mix off and dry the fillet with paper towel. Place back into the fridge until needed. Herb Mascarpone 100g mascarpone 2 tbsp chopped dill zest of 1 lemon
Roasted beetroots 6 baby golden beetroots 6 baby purple beetroots 2 cloves garlic 1 sprig thyme 1 sprig rosemary 2 tbsp balsamic vinegar canola oil salt and pepper, to taste METHOD Place the beetroots into a large tray. Drizzle a little oil over the beetroots then add the seasoning and crushed garlic into the tray. Toss the beetroots around then add the vinegar and herbs, cover with tin foil and bake at 180°C for 40 minutes. Pull out and allow to cool with the foil on to allow the beetroots to steam slightly (this makes them easier to peel). Once almost cool, peel the beetroots and dress them with some more salt and pepper. Slice some raw target beetroots nice and thin then dress, ready for the plate too. To serve, thinly slice the kingfish and delicately place in waves on the plate. Alternate between the kingfish waves, gems of piped mascarpone, roasted beetroot pieces and target beetroot slices to build up a beautiful presentation on the plate.
Roast Inglewood Farm Chicken, Crispy Duck Fat Roast Potatoes, Charred Broccolini, Corn and Roasted Baby Carrots INGREDIENTS 1 medium-sized free range Inglewood chicken 6 large Dutch cream potatoes 3 tbsp duck fat 2 bunches baby carrots
1/2 bunch kale 2 tbsp flaked almonds 2 large corn cobs 2 bunches broccolini 2 tbsp sesame oil 1 tbsp white sesame seeds 2 sprigs rosemary 1 bulb garlic 1 bunch watercress METHOD Roasted chicken: Bring chicken up to room temperature before cooking. For every 500g, cook it for 20 mins at 185°C in a roasting pan. Crispy roasted potatoes: Place the duck fat into a roasting tray and place in the oven to become hot. Peel your potatoes and then toss in a wee bit of salt and pepper, all the garlic cloves (unpeeled) and the rosemary. Place into the roasting tray with the duck fat but be careful not to burn yourself. Place into the oven and stir every 20 mins for at least 1 hour until golden and crispy. Roasted baby carrots: Don’t peel the carrots - just give them a wash. The skin of the carrot is the best part with so much flavour. Once they are clean, in a large pan, roast the carrots in a little oil. Season and then toss through the flaked almond and the kale. Allow the kale to become crispy then serve in a bowl. Broccolini: In another pan, and fry the broccolini in the sesame oil then season and toss through the white sesame seeds. Corn: Place in a pot and simmer with chicken stock, butter and salt then roll in a hot pan to colour them. Season and serve. Serve everything with some fresh watercress for that beautiful pepperiness. The perfect Sunday lunch. Editor’s note: If cooking sounds too much like hard work, you can enjoy Rotisserie garlic and herb butter Inglewood Farm chicken with jus gras, watercress and shoestring fries at Burnt Ends Kitchen, cooked by our amazing chefs and brought straight to your table - easy!
...and sunday drinks NKB Group head sommelier Antoine Heurtier says Gordon’s roasted chicken dish should be enjoyed with a nice, light-bodied 2015 Farr Rising Gamay from Victoria. According to winemaker Nick Farr: “The nose of the Gamay, so far, is fruitful at first before opening up to reveal berry flavours with earthy and gamey notes. The palate is full of red berry fruits with savoury undertones. The structure is long, earthy and lingering. With vibrant acidy and defined tannins, this wine is full of flavour.” For the kingfish, Antoine would serve Snake + Herring’s 2014 High + Dry riesling. Both drops are available at Nickel Kitchen & Bar.
26 | DRINK
water of life THE DEMOGRAPHIC OF A WHISKY DRINKER HAS CHANGED DRAMATICALLY OVER THE YEARS. THE TRADITIONAL AND STEREOTYPICAL WHISKY DRINKER HAS BEEN REPLACED BY, WELL, EVERYONE ACCORDING TO MOET HENNESSY AUSTRALIA SPOKESPERSON DAVID CROSS.
It seems only a few short years ago that if you mentioned the word ‘whisky’, it would have conjured up an image of a gent advanced in years, settled into a comfy Chesterfield lounge in his best tweed jacket, having a wee dram of his favourite tipple. Today, mention the same word and it’s likely to remind one of the previous weekend, spent in any number of uber-cool whisky bars, served by hipster barmen with impeccable haircuts and luxurious Ned Kelly-type beards. Patrons listen as these barmen recite from exhaustive whisky menus featuring a veritable tapestry of precious liquids sourced from the four corners of the globe. Whisky has, over the past decade and a bit, crept back onto the radar of discerning palates – young and old – and is now unquestionably the king of cool in our ever-expanding bar and restaurant scene. Today’s whisky drinker exhibits a clearly defined demographic
– young/old, male/female, blue collar/ white collar, hipster/conservative. Yes, nowadays it’s impossible to define a ‘typical’ whisky drinker because it seems the entire world has fallen in love again with this glorious spirit. So how did we get to here? The Irish (Benedictine Monks, bless them) introduced the techniques of distilling to the Scots at the turn of the 15th Century. Back then it was known in Latin as ‘aqua vitae’ (“water of life”), before being translated into Scot’s Gaelic ‘Uisge Beatha’ (also “water of life”) and then further Anglicised into what we know and love today as whisky (yes, water of life!). And the well that the world most loves to drink from is Scottish Single Malt Whisky. Back home, particularly in Queensland, we have unique challenges when it comes to room temperature. I’m not sure that 30+ degrees Celsius temperatures and stifling humidity are quite the best
conditions to enjoy whisky and as a result, we reach for the ice cube trays. The problem here is that at home, at least, we fill those trays with tap water (and added chlorine) and when we add ice cubes, they melt and invariably dilute the whisky. Now a little water is perfect to add to a whisky – it helps release some of the more lifted aromas – but I don’t particularly enjoy whisky-flavoured chlorinated water when all the ice has melted. The solution? Forget the ice, forget even the ‘whisky stones’ that act like ice cubes – how about we start with cold whisky from the beginning. Keep your single malt whisky IN THE FRIDGE. Yep, that’s right, in the fridge – not the freezer, the fridge. If it’s too cold, the warmth of your hand caressing the tumbler will help bring it up to temperature and you can add precisely the right amount of (filtered) water to help release all those glorious aromas with no risk of a wash out.
top 3 whisky picks Glenmorangie ‘Nectar d’Or’ Aged for 10 years in ex-Bourbon barrels followed by another two years in ex-Sauternes barrels (which previously housed the luscious dessert white wines of Bordeaux, imparting glorious honey nougat and baked lemon tart flavours with a gorgeous texture and never-ending length of palate). Perfect with seared scallops with a cauliflower velouté or pork belly and apple slaw.
Ardbeg ‘Uigedail’ - Jim Murray’s Whisky Bible Whisky of the Year 2009 From the wind swept and wildly rugged Islay in SW Scotland comes this extraordinarily complex dram. Peat smoke – lots of it and not for the faint hearted – fades into the background as the sweet core reveals itself. Christmas pudding, sweet spice and glazed fruits feature along with the iodine, smoked fish and seaweed nuances. Challenging yes, but oh so rewarding. Enjoy with smoked lamb cutlets, an olive tapenade and buttered greens.
Glenmorangie ‘Signet’ - IWC World Whisky of the Year 2016 With some components going back over 30 years and a ‘chocolate malted’ barley, this whisky offers layers of extraordinary depth and intensity. Dark cocoa, toffee, roasted nuts, sweet spice and dried fruits all vie for attention on a profound palate of huge depth. Velvety but with a twist of orange peel to finish. Match with braised beef ribs and roasted root vegetables.
PLONK | 27
“It’s impossible to define a ‘typical’ whisky drinker because it seems the entire world has fallen in love again with this glorious spirit.”
mix and match NKB GROUP’S HEAD SOMMELIER ISN’T JUST A FONT OF WINE WISDOM, HE’S A COCKTAIL GENIUS WITH PLANS TO SHAKE UP THE MENUS THIS SPRING.
Nickel’s already-extensive and innovative cocktail menu will soon get a new addition if NKB Group head sommelier Antoine Heurtier’s desire to bring something a little bit earthy into the mix comes to fruition. “I want to do a beetroot cocktail with a nice gin and lemon,” says Antoine. “Beetroot is very interesting but hasn’t been overdone, and combined with gin it’s simple but perfect.” Antoine also has plans to reinvent some classic combinations, and they don’t get much more classic than a Mezcal Old Fashioned. “The smokiness of Mezcal tequila balances against agave syrup to create an almost whisky-like taste,” says Antoine.
“I might even put a chilli in it to make it authentically Mexican.” These new mixes will be in good company on the Nickel menu, which boasts crowd pleasers like the ‘La Llorona’ (a twist on the bloody Mary), ‘Candy Floss Cosmo’ and, Antoine’s personal favourite, the ‘Naughty Marilyn’ – a remix of the ‘Pornstar martini’ with vodka, passionfruit, lemon and a shot of sparkling on the side. Over at Nativo, the ‘Lemon Meringue’ reigns supreme. A blend of vodka, Limoncello, homemade vanilla syrup and egg white, this cocktail is so nice it features twice, at Nickel as well. And, don’t worry - the newest addition to the NKB Group, Burnt Ends Kitchen & Bar, didn’t miss out on the cocktail fun. The ‘Char-me’ is a nod to the coal-fired ovens with chargrilled
pineapple, Amaretto Disaronno, pineapple rum, falernum syrup and a dash of lemon juice. The perfect Sunday arvo drink, as Antoine recommends.
28 | NE WS
spring has sprung QUEENSLAND IN SPRING IS DELIGHTFUL. AND WHAT’S ALSO DELIGHTFUL IS THE ANNUAL MANGO AND STONE FRUIT SEASON, WHICH ARE BOTH HERE NOW
We all know the NKB Group is big on fresh, locally sourced ingredients, but where does the best local produce come from? Col Wright from Bella’s Fruit Market has been a good friend of NKB Group proprietor TJ Peabody for more than a year now, and is also the trusted supplier of the Group’s fresh fruit and veg. Col has been in the fresh produce game since he was a kid. There was a time that, as a schoolaged child, during each school holiday, Col would help his dad in the markets. He went on to buy his first fruit shop when he left school and took over Bella’s Fruit Market about four years ago. “I’ve always been into fresh produce, so owning a fruit and veggie market was just a natural progression,” Col says. So what should we be looking out for in the
markets (or on the menu) as the days get a bit warmer? The recent shift in temperature marks the start of the annual mango season which has started somewhat earlier than usual this year with thanks to the Northern Territory crops. “We’ve already seen some really nice mangoes start to come through, and they’ll only get better over the next few months,” Col says. and cherries and watermelons will start in October,” says Col.
In 2016, mango farmers pruned their trees quite heavily which meant last season’s crop was smaller. However, that pruning event set up a bumper flowering event which means the 2017 crop should see substantial numbers. Bowen’s mango crop should start appearing in mid-late October and Bundaberg’s crop will follow shortly afterwards.
When it comes to selecting the best veggies, it’s more a matter of location than season. Col says the regions that produce the best produce change all the time, but the quality stays consistent throughout the year – meaning those yummy Dutch carrots and baby veggies that are big hits on the NKB Group menus will be tasty inclusions all year round.
“Stone fruits are also starting to come through from Stanthorpe, Victoria and South Australia,
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30 | BONUS
they said WE RESPECT ALL CUSTOMER FEEDBACK AS IT HELPS US PROVIDE EVEN BETTER SERVICE. WE ESPECIALLY LOVED THESE RECENT REVIEWS...
pssssssstt... EVERYONE LOVES A BONUS AND, BOY, DO WE HAVE SOME FOR YOU! MAKE SURE YOU ENJOY THESE GREAT SPECIALS ON YOUR NEXT VISIT.
“Oh my god! Absolutely amazing! Everything came off the charcoal and woodsmoke with the perfect amount of flavour! The service was second to none, from the greeting at the front door from the super friendly security, to really being made to feel at home by Phil the manager and all the wait staff. I cannot wait to go back again! Def my new fave place! X” - Toddie Spitfire, via Facebook
Complimentary Uber ride home for you and your guests* *Minimum spend $150/head. We will offer one Uber trip per table, up to 15km radius from Nickel Kitchen & Bar. If guests spend more than $220/head, we will offer individual Uber rides for each guest up to 15km radius from Nickel Kitchen & Bar.
Six-course degustation menu
On Tuesdays, only $75 (normally $110)
Order any pizza and a glass of red or white house wine for $20* (Tuesdays, Wednesdays and Thursdays, from 12 noon to 5pm) * Valid until 31/12/17 and not valid for functions. Subject to availability.
Buy 9 coffees and get 1 FREE Grab your coffee loyalty card today
1/2 price bao with every pint of Burnt Ends Pale Lager, Burnt Ends Session Ale or glass of wine* (Wednesday to Sunday, 12 noon to 3pm) * Valid until 1/12/17 and not valid for functions. Subject to availability.
4 beers* + bucket of Buffalo wings for $40 (From 10am, Tuesday to Sunday) * Choose between Budweiser, Coors or Sommersby cider.
Nativo “Spent a couple of nights in Brisbane this weekend and found THIS AMAZING place. Fantastic atmosphere, super friendly staff, gorgeous Italian wine and the best food. Had dinner there on Saturday, returned Sunday for breakfast and then dinner again Sunday night. It was beyond our expectations. Thanks to all for a brilliant time.” - Nicky Chapman, via Facebook
Nickel “Shut up and take my money! Hands down one of the best nights out in a long time. My friend and I had a lovely evening, service was exceptional - shout out to Yelisa our fabulous bartender and Antoine, sommelier extraordinaire! Thanks for a great evening! Food was fabulous as well! Highly recommend this place as a must do.” - Kat Brook, via Facebook
NKB Express “Best waffles I have ever had! Have been here a few times...the burgers are also great and the chilli cheese fries amazing! I love this place and will be back...again and again!” - Jude Starr, via Facebook
In our launch edition, you’ll enjoy reading about: - One of Brisbane’s brightest young executive chefs, Gordon MacGregor - Some of the best...
Published on Oct 11, 2017
In our launch edition, you’ll enjoy reading about: - One of Brisbane’s brightest young executive chefs, Gordon MacGregor - Some of the best...