Food & Fiction

My birthday was on Wednesday one week ago. It just happened to work out that I was in Brisbane for work and Ben was flying in, he’s on a 2 week on 2 week off roster in the mines. Happily, he just happened to be flying in on my birthday. To me, this spelt opportunity. Opportunity to have a short foodie holiday in Brisbane and take a long awaited chance to go to Eat Street at Northshore. With Ben and I loose in Brisbane, I probably should have expected this to turn into an epic food adventure. What I didn’t expect was how many places we would actually visit and that we would find a new favourite restraurant completely by accident. We did so many places, in fact, that I had had to break this blog down into a THREE PART read.

Sono

Our first night and my birthday night, Ben surprised me by booking in at Sono. A very traditional and highly regarded Japanese restaurant in Hamilton, not far from where we were staying. From the moment you enter, the staff make you feel special and the dining style, that looks like Japanese floor chairs, but actually has room for your legs under the table, was charming and good for us non-Japanese humans that aren’t accustomed to eating low.

It only took me minutes to decide that a banquet style meal with matching sake was going to be the thing to do. Not like me, I normally mull over menus for an extended amount of time. You know what they say… many good choices are quick ones, or if they don’t say that, maybe they should. This style allowed you to taste what they did best, with the sake that matched the meal. Having quite limited experience with real Japanese cuisine and also with sake, this menu seemed like an option that would give us a good all round experience.

Sono isn’t just a restaurant, it’s an experience. The clean flavours and incredible food presentation make you forget that you aren’t far from the banks of Brisbane river, instead taking you away to Japan for a brief visit.

Overall, the first plate, with the four appetizers were probably my favourite, followed very closely by the amazing miso prawn but I can genuinely say each dish made me smile. The sake surprised me, it is just as clean as Japanese dining. The knowledge of the staff and what they served each glass with complimented the food and added a perfect amount of mellow to every step of our Sono journey. There was beef fillet on the menu, which you will see on the leaf in the photos but this wasn’t my favourite beef of our holiday… stay tuned to find out which beef, at which restaurant absolutely blew our minds.

Details

sonorestaurant.com.au

Rise

If you’re on a foodie stay-cay, it’s only smart to do your research and make brunch a bakery visit. Ben’s research found us at Rise. A French inspired bakery with baguettes, quiche and sweets to please your eyes and your tastes. The menu isn’t big but what they serve is quality ingredients made into morsels that show off the famous love the French give their pastries. The food is light and a delight to behold.

Between Meals

We filled our Brisbane days when we weren’t eating with trips on the CityCat, walks along Southbank and even a visit to the museum.

Sono was amazing and given it’s fame and how it immersed us in autheniticity, it probably should have have been our favourite experience of the trip. We loved it, don’t get me wrong, but during this journey, there was another place that made us smile just a little wider. Keep reading to find out which place it was and why.

Saturday 9th September

An early birthday gift and an amazing one at that. My brother, Barney, bought tickets for us to see Paul Dempsey at the Imperial Hotel, Eumundi. For those who are unfamiliar, Paul is an Australian singer songwriter who performs solo, as well as being the lead singer of Something For Kate. Barney and I had seen him together before, he is traditionally one of our favourite talents, so we had a good idea of what we’d be in for.

He had singer song writer, Asha Jefferies, perform before him. Her voice matched her interesting song writing quite well, taking everyday things and turning them into zestful songs with stories.

After Asha finished, we waited there, a few meters from the front of the stage. Our shoes sticking to the floor of the upstairs room at the Imperial. The boards had evidently had hundreds of drinks spilt on it over time and if it had been cleaned, you couldn’t have guessed it. This isn’t a discredit to the Imperial Hotel. It’s just how gig floors are. For some strange reason floors like this just go with gigs, hand in hand and although they feel funny to walk on, they make you think of all of the other gigs you’ve been to where your feet stuck in that exact same way. The floor, the stage lights, the people sneaking about on the stage here and there, the muggy warmth of lots of bodies pushing toward the stage; it all helps you feel the excitement and makes you remember how you felt last time you went to a gig. It got us talking, while we waited, about some of the other acts we’d seen live in the past. I don’t know if it was ages, but it seemed like it was, before Dempsey strode onto the stage.

Before his first song, he gave an apology. He was unwell, battling loss of voice and cold or allergy symptoms and was dosed up so he could perform. His plan… to continue drinking tea, and nose blowing, as needed, but still see the show through to the end.

It’s fair to say, he did exactly that and he did it so well. With his unique, alternative swagger and his nostalgic voice, he got through an amazing set and came back with two more for an encore. Songs from past and present, from his solo career, brilliant covers and also some Something For Kate numbers were in the mix. The classic Captain, was included, with some newer SFK music like Super Computer, also Ashes to Ashes, Edge of Town, Stunt Show, Blindspot and more. He is charismatic and his songs all seem have meaning and balance. His music is a cocktail, made of interesting lyrics with a kick of citrus interest that is then mellowed out with his calm delivery.

This was a birthday gift of the best kind. Also, kudos to the Imperial Hotel, the venue is great for gigs and to Eumundi Brewery, the beer was cold and delicious.

From inside Bar Soma, it is easy to forget that Hervey Bay’s Esplanade is just outside. The lighting, the bar chairs, the welcoming staff and the elegance, make it a place you will want to settle into for a while. The many bottles on the wall behind the bar, will grab at your gaze. A good portion of them are as unfamiliar as some of the ingredients on the cocktail and food menus but if you are going to have a great Bar Soma experience, you need to trust the guys there. They really do know what they are doing and they are more than happy to explain their menu.

If you are a foodie, you really should treat yourself to an afternoon at Bar Soma. What they are creating is something you won’t find elsewhere in our beautiful town. They are taking leaves from the books of classy big city bars and bringing that quality right to our doorstep in The Bay. They are then putting their Soma spin on it, to create a unique type of foodie heaven that has been missing from here until now.

For my husband Ben and I, places like this are the ones we really appreciate. Places that know what they are good at and they do it so well. Between Ben and Timo, the bartender, they share an interest in Irish whiskies and scotches, which helped Ben to pick some glasses of amber bliss from the wall that he thoroughly enjoyed. For me, in this place, I really can’t go past their cocktail menu. The flavours and textures they put together make for very special beverages, there is something for every palate.

If nothing on the cocktail menu or on their wall grabs you immediately, this is the sort if venue where you can talk to your bartender, simply tell them what you like. What you will get is a beverage that is tailored to your tastebuds, with an emphasis on your favourite flavours. Let me assure you that hitting nails on heads, when it comes to flavour, is what they do best. This doesn’t only apply to the drinks. Their food, which is a tapas style bar menu, is absolutely stunning. The breads melt in your mouth, the finger foods are perfectly done and paired with great house-made sauces, the meats are just so tender. Everything inside Bar Soma is done with a certain amount of finesse and care, which is making it one of our favorite places to be at. Soma is always adding and taking from their menus. They are always in search of other bottles to add to their wall, keeping each visit as exciting at the last.

We really would like to thank the guys at Bar Soma for making an experience like this an option for Hervey Bay residents and travellers alike. It is refreshing and it makes you feel alive.

The nights are cooling down and you know what that means… It’s time to dust off your slow cookers and indulge in some comfort food.

Nothing says comfort food like a bowl of pumpkin soup does. This recipe is easy, tweakable and is one of my personal chilly night favourites. Not to mention, it’s a great way to consume some veggies.

One of the best things about cooking, especially with recipes like this, is that you can tailor it to the way you like it. I know we’re not all a fan of spice, this soup is great with or without a bit of curry. Like it thicker, use less water. Like it sweet, go the sweet potato option over the white potato. Lactose free… use lactose free cream, instead of the Phili or leave the dairy out all together (I would tone down the curry if you’re going to do this). It’s completely up to you, listen to your tastebuds and oblige.

Ingredients:

Half of a butternut pumpkin – deseeded, skinned and cut into roast-able chunks

2 carrots – peeled and cut into 3 or 4 rough pieces

2 white potatoes (substitute with a sweet potato if you like) – peeled and quartered

3 or 4 spring onions – roughly chopped

2 cloves of garlic – crush it a little with the blade of your knife so it can release flavour but there’s really no need to chop it for this

2 heaped teaspoons of chicken stock power

1 to 2 tablespoons of Philadelphia Cream for Cooking, I like to keep this as healthy as possible so I like the ‘light’ version

Fresh Rosemary leaves – small bunch

OPTIONAL: If you like a little spice in your life, 1 or 2 teaspoons of curry powder works like a treat here.

Method:

Preheat oven to 180 degree C. Toss pumpkin pieces in olive oil and sprinkle with salt. Spread out on a baking tray and put in the oven for around an hour, until it gets a bit brown and caramelized on the edges. This creates your classic, sweet pumpkin flavour.

Meanwhile, turn your slow cooker on high. Add carrots, potatoes, spring onion, the chicken stock power, garlic and the curry powder (if using). Then add 2 about cups of water (enough to just cover the veggies). Let this cook away, it will turn into a tasty vegetable stock.

Once you’re happy enough that your pumpkin is roasted, add this to your slow cooker and add the rosemary. No stems with this one, just the leaves, we don’t want woody bits in our finished product.

Leave your slow cooker on high for 3 hours or until all vegetables in the pot are soft.

Stick blenders at the ready! Simply turn it on and blend all of the ingredients until the soup is smooth. Add your Phili Cream for Cooking and blend again for a moment.

At this point, taste, to check the seasoning. Be careful, soup will be hot, hot, hot! Depending on your stock powder, you may need to add little salt. If you didn’t add the curry, then a little pepper is also nice.

SERVING SUGGESTION:

Serve with crusty bread OR these little beauties…

Quick and Easy Side Dish: Cheese & Ham Garlic Bread Roll Ups

Feel free to add a nice dollop of sour cream, normal cream, or some grated cheese, the sour cream is particularly nice with the curry version.

Empty bowls is all you’ll have left over.

I’m back with another bangin’ recipe for you guys! Most of our family and friends have had this one at our house and I can’t remember how many times I’ve been asked for the recipe.

This recipe came from always looking for ways to use the fish my hubby was bringing home from his fishing trips. It’s turned into a regular favourite of ours.

They are great and I’ve found that most kids, even some fussy ones, have been happy to eat them. The soft potato, the flakey fish and the crunchy panko crumbs on the outside, give them a great texture combo.

Yes, fish can be a little pricey to buy these days but the good news is that you don’t need expensive fillets for this recipe. Your cheaper white fish fillets will work just fine. I’ve used mackerel, perch, cobia, flathead and other smaller reef fish. You can also use fish that has been frozen, it makes no difference to this dish.

Ingredients:

750g Potatoes – peeled and quartered

750g Fish fillets – no skin or bones here guys, just the fillets

3 spring onions – chopped, white part and the green

Zest of 1 lemon – keep the lemon itself aside and cut it into wedges for serving

1 tablespoon butter

Parsley – fresh, chopped, you could also use chives or another favourite herb

1 to 2 Garlic cloves, crushed – optional, sometimes I put it in, sometimes I don’t

1 egg – very lightly beaten with a fork

Panko bread crumbs for coating

Method for this fishy madness:

Place the potatoes in a large pot with water and a good dash of salt. Turn on the heat and wait for them to boil away and get soft.

Add the fish fillets directly to the same pot your potatoes are in. The fillets will only take a couple of minutes to cook through in the hot water.

DRAIN, this is a really important step. Drain them well, leave no water in the bottom of your pot.

ADD the onion, zest, chopped parsley, butter and the garlic if you’re using it. At this point, you’ll have a steaming pot of fish and potato’s with your aromatics in the pot. This gives the aromatics a chance to marry in with the fish and potatoes, creating flavour in the finished product.

LEAVE this mixture alone and uncovered for a while. Also, an extremely important step. Let it cool to a point where it is easy to handle and it isn’t going to cook your egg when you add it. Do not cover your mix, let the steam escape, the drier your mix is at this point the better. You don’t want to trap water in there.

Once cool enough, take a potato masher and mash the mix to your desired texture. Add the egg and some salt and pepper, mix through well with your hands. Using your hands will help you decide whether your mixture is the right consistency to stay together when you cook them. It also helps you to pick up any stray fish bones that may have slipped past the filleting process.

PROBLEM FIXES: The mix still seems too dry – add a second egg and mix through. The mix is too wet to easily pick up – add a little plain flour and mix through. After making this a couple of times you’ll get a feel for how damp your mix should be.

With clean, wet hands, roll your mixture into balls and roll each ball in panko breadcrumbs. Then simply shallow fry in a little vegetable oil or cook on the barbecue in olive oil. These babies need to be treated gently during frying.

SERVE with lemon wedges, a little aioli or mayo, if you like. We normally have them with a fresh garden salad. They are great cold or warmed up the next day. They even make a lovely sandwich.

This quantity makes about 16 cakes.

Even though we’d driven all the way from Queensland just a few days ago, the drive from Glen’s house in Lyndhurst seemed long. Traffic held us at a slow pace, cars full of fans bottlenecked into Geelong. We were anxious to get there and see what this true band of the ages, The Foo Fighters had in store for us. They’d not been to Australia since 2018 and this show was a surprise announcement.

The cloud cover was thick and grey, which made us think that the weather man might have been right, it really did look as though 20 to 40mm of would fall on GMHBA stadium and drench us. We walked through the blocked streets of Geelong to get to the stadium and our excitement built. Memories of past gigs came back. Black t-shirts and others who love to rock lined up. COVID had made it a long time between gigs and we’d all missed it more than we realised.

GMHBA stadium certainly looked the part. Precious turf was protected by hard plastic temporary tiles, creating The Pit. Huge black stage three massive screens and lighting towered over the ground. Rows and rows of seats bordered The Pit.

The Meanies and then Amyl and the Sniffers showed us their best. Old style rock rang out. They put their full energy into it but we knew that compared to the famous elephant sized act that was coming next, these bands were mice. During their performances, light rain was constant enough to dampen the air and our clothes and as the sun went away the air felt fresher. More people joined the crowd until finally, there were more bodies than gaps between them. Rain came more steady, some covered themselves with ponchos, while others braved the wet, wearing their Foo Fighters t-shirts from now and years gone by, some choosing to represent different rock bands that we all knew and loved.

The stage stayed black with the shadowy movement of roadies, who were making the stage worthy of the greats. The diversity of ages in the crowd, kids through to twenty something’s, through to people who’d been grey for years, reminded me of what I’d seen at an AC/DC concert years ago. There aren’t too many bands that are solid enough that so many love them. The Foo Fighters are well and truly one of them. They had been a band for 26 years now. Ben and I, like so many, had followed this fantastic evolution.

When finally at about 8:40pm, Dave Grohl led his band onto the stage. Our mate, Glen said loudly, “Geez, he’s a magnificent bastard, isn’t he?” Ben and I could do no more than agree. Yes, he and this amazing band are absolutely magnificent. They made sure we believed it as they warmed up their vocal cords and instruments with the famous lyrics of ‘Times Like These’. Hit after hit flowed, satisfying old school pub songs, drinking songs and driving songs that made everyone raise their hands, clap or scream out.

For two and a half hours, the rain no longer mattered. Everyone was out of lockdown and this was a celebration of having some sort of normalcy. Dave Grohl explained how he’d been waiting to come back and how desperate he was to make The Foo Fighters the first big band to rock the Aussie’s again. During performances of great songs like Monkey Wrench, The Sky is a Neighbourhood, Learn to Fly, All My Life and Best Of You, these legends bought out the best in all who watched. Much loved drummer Taylor Hawkins, even came out from behind to drums, giving his sticks over to Dave, while he sung a Queen classic. He did it so well. The female back up singers added class to the show. Lighting and big screens shined across the rain. We all jumped around, admired and sung until our throats hurt.

As we pushed out way out of GMHBA stadium, we were crammed together like pickles in a jar. The smokey reminence of the fireworks that ended the show hazed sky above us. We looked like drowned rats, we were cold and the walk back to the car was uncomfortable but none of it mattered because we had witnessed something incredible. Not only was it the magic of one of the world’s biggest rock bands but it was the rebirth of freedom. We were allowed to stretch our wings again, shake off the last couple of years and forget the uncertain future for a while.

Stars like Jimmy Barnes and members of the band Motor Ace reportedly joined the audience. Now more people will get to see this filmed highlights online. Foo Fighters will be back in Australia in November, until then and beyond, we will listen their music Everlong.