my name is Food.: June 2017

Carseldine Farmers and Artisan Markets, Carseldine, Brisbane

Brisbane June 16, 2017

For those early wakers, have a walk down to Carseldine Markets located at the former QUT campus around the corner. Serving a whole load of fresh vegetables and fruits, as well as scrumptious baked goods and coffee as well as wide variety of food to order either for brekky, brunch or an early lunch.

Thought of sharing a Turkish Gozleme, a traditional savoury flatbread pastry dish filled with various ingredients depending on preferences. We ordered the 'Chicken and spinach' and thought that although there was a bit of a wait, it was actually not too bad, crispy on the outside and just had the right amount of filling inside. However, I did feel that for the price, it could've been a tad bigger.

Finding ourselves the second dish, R wanted an omelette after walking past and so we decided to order their 'Chorizo' (AUD$11) and added an extra topping of avocado. This took much longer than we thought as it was ordered at the same time but it seem that this took the longest and another downside was that when we did finally receive our omelette, there was a part that was a bit burnt and they had forgotten our avocados. Sad..

After going back to the stall to ask for the avocados that we ordered, the lady wasn't as generous as we thought she would be hence the fact that they were the one who had forgotten about them. We only received about nealry half an avocado which didn't cover even half of the omelette, sadly..

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Chouquette Patisserie & Cafe, New Farm, Brisbane

Bakery June 12, 2017

A delayed review but worth the review as many has arguably said that this place do offer one of the best, if not the best croissant in Brisbane. Its location may not be the most convenient, nor the need to find street parking without a worry. We had tried to come here before a few times but sadly upon driving past the shop, we realised it was closed.

'Cappuccino', using Merlo coffee beans which I have to say is always safe as you know they brew up pretty well. Of course, the way coffees are made all depends on the barista making and serving it.

'Almond croissant', the famous croissant they say, which I would have to agree on the taste balance and its sufficient amount of almond meal used. However, I can't exactly say if it would be the best or not, as I would probably need to buy it side by side, eat it side by side to actually comment if it is the best or not. But overall, a very good croissant indeed. Definitely worth a try if you're in the area.

From what I remember, this was their 'Apple Turnover' which again was also nicely baked on the outside, soft and moist on the inside filled with chunks of apples. However, I did feel that half of the pastry crust edge was a bit too hard and made it hard to bite into it, even trying to slice it with a knife.

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Chermside Tavern, Westfield Chermside, Chermside, Brisbane

American June 10, 2017

A local and casual place to dine and have your usual pub food as you gaze out to the park or people watching. Having lunch specials throughout the weekdays as well as night specials throughout a few of the weeknights, allows diners to come in and enjoy themselves not having the need to dress up. The portions do seem to have lessen since a few years ago but if you're after a quick meal, then why not, I guess?

'Fish and Chips' (AUD$10) was served battered with fries and garden salad on the side with a pot of tartare sauce. The battered fish was battered well, not too thick and although it may be on the small side, I did feel that it was enough after you have eaten everything off the plate. The fries however weren't too great, some were a bit more on the soggy side, not exactly crispy.

'Crumbed Steak Diane' (AUD$10), again served with chips and salad and diane sauce poured over the crumbed steak. The portion of the crumbed steak was actually quite big and the sauce wasn't too bad either. Diane sauce is a classic, thick and creamy gravy texture like and it can overpower the crumbed steak if it is too thick, which this felt like that just a little.

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Ribs and Burgers, James St, Fortitude Valley, Brisbane

American June 01, 2017

As the name says, Ribs n Burgers do specialize in ribs and burgers, as simple as that. Originally from Melbourne and Sydney, they have been in Brisbane since about 2011 bringing a simple menu with extensive options. A must try would definitely be the ribs or the burgers, well why wouldn’t you if you go to such a place like this? Maybe not so much as a first date kind-of place but definitely a casual dining spot for lunch, dinner or a meet up. Even for a date night would be fine, especially for those who don’t mind getting their hands messy.

Oh, and have I mentioned that all meat is free range, grass fed and free from hormones or any binding agents? All sauce and basting are made in house too. Talking about homemade stuff here guys..

Located on James St, it’s quite convenient in being able to get a park and eat without worrying about parking hour limits. Its interior fit-outs reminds me of combining vintage pieces with the modern touch of the open kitchen.

'Crispy Onion Rings' (AUD$5.9)

'Pork Baby Back' (Reg AUD$19.5, Large AUD$34.9) cooked low and slow as they say, grilled with their home made basting served with chips or apple cabbage salad. The Pork Baby rack had their signature BBQ basting and has two sizes, regular and large for those who would like to share or maybe eat alone by itself. When we first ordered it, we weren't too sure of how it would be, how it would like, how big it would be and what the basting would taste like.

Served on a grain wooden chopping board and I do have to say that for a baby rack, the portion was rather generous served with a side of chips, all placed underneath and beside the rack itself. Some of the chips above would absorb the smoky flavour and dripping sauce which make it slightly soggy but doesn’t kill it, if you know what I mean. Tender and quite juicy, the signature BBQ basting was rather sweet and covered the whole baby rack in its entirety.

'The Bacon and Cheese' (AUD$14.5) consisted of beef patty, bacon, American cheese, lettuce, tomato, onion, pickles, BBQ and pink sauce. Neatly placed on a plate topped with a piece of paper with a embossed pick right through the middle of the burger. The melting cheese and sizzling bacon added that extra crunch and cheesiness complimenting the moist angus beef patty.

As you slice it in the middle, the layers of bacon and angus beef patty along with the lettuce and pickles are stacked quite neatly I have to say in comparison to other burgers you may have had. The bun itself was a bit dry and was not as soft as your typical brioche bun as they weren't them anywho. The amount of BBQ sauce and so-called pink sauce was enough to cover and smother everything all into one.