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STYLE | FOOD + DRINK

TAKE THE LONG ROAD THE LONG ROAD BAR & EATERY IS THE NEWEST ADDITION TO NEW FARM’S BRUNSWICK STREET. BOASTING A FULL-FLAVOURED EUROPEAN MENU FROM BRULÉD FOIE GRAS TO SUCCULENT ROASTED BEEF CHEEK, THIS NEW DINING DESTINATION IS A FOODIE’S DREAM. THELONGROAD.COM.AU

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SEYMOUR’S SHAKE-UP GINGER’S DINER ON CAXTON STREET HAS HAD A COMPLETE MAKEOVER AND MORPHED INTO A 1920S-INSPIRED SPEAKEASY JAZZ BAR. SEYMOUR’S COCKTAILS AND OYSTERS IS A NEW ORLEANS-STYLE CAFÉ BY DAY AND COCKTAIL BAR BY NIGHT THAT IS SET TO BECOME A PETRIE TERRACE FAVOURITE. FACEBOOK.COM/SEYMOURSCOCKTAILS

TASTE OF HOME

BY EMMY-LOU MCKEAN

Play catch-up with me every month as I give you a taste of what you’ve missed and what’s to come in Brisbane’s Food + Drink scene.

PUTTING A MODERN SPIN ON TRADITIONAL GREEK CUISINE, THE LAMB SHOP IS A DESTINATION WHERE FAST FOOD IS DONE WELL. KING STREET, BRISBANE’S NEW DINING HUB, WILL WELCOME THE LAMB SHOP’S SECOND LOCATION IN LATE JANUARY. THELAMBSHOP.COM.AU

FASHIONABLE FOOD 2016 was the year of the freakshake, fancy doughnuts and pasta-filled cheese wheels. Here are the food trends that will be taking over menus in 2017, writes Hannah Doody. No more kale: Remember when kale was a representation of all that is healthy? Seaweed will take over as the greenery of choice for its ability to pack umami flavours into broths such as ramen. Meanwhile, look out for moringa, the latest superfood. Grown in Haiti, Africa and parts of Latin America, these leaves are drawing interest from trend-watchers for their nutritional content. Vegetarian comfort food: According to Pinterest, “veggies” rose by 336 per cent in searches for comfort food last year. This means people will be opting for healthy comfort food – think vegetarian pizzas or lasagna with eggplant instead of meat. Bowls: First there were acai bowls. Then there were poke bowls. This year, eating from bowls will be more popular than ever as restaurants jump on this food trend. Keep an eye out for more servings of Korean bibimbap and other hearty meals during your next dinner date. 38

Meat substitutes: As vegetarianism, veganism and plant-based eating becomes more mainstream, we will see a shift away from meat. Instead, there will be more “meat‑like” vegetables such as jackfruit, chickpeas, fungi and legumes to provide extra protein. Food-waste frenzy: Consumers and companies alike are working to reduce food waste by repurposing what would normally be thrown away. For example, watermelon rinds are being made into pickles, and you can explore new ways to make rice using cauliflower stems. Dosha dining: Who doesn’t love Indian street food? And if it has turmeric, all the better. But there’s another trend from India that’s gaining popularity: ayurveda. According to ayurveda, the three mind-body types (doshas) express energyunique blends of physical, emotional, and mental characteristics that will help to identify the right food choices for your constellation. JANUARY17


STYLE | January 2017