Review: Lunch at Creole Soul Kitchen, Spring Hill

Holy moly.

When I started writing this post about three months ago, Creole Soul Kitchen was still relatively new on the scene in Brisbane and it had only been open a few weeks by the time I’d eaten there six times! Mostly because I went with a different person every time – the old, ‘I want to go, but I can’t go with you today, let’s go next week!’ dealy.

Given I’d been so many times, I thought I should write about it because clearly I enjoy it.

I’ve never really had a lot of Creole food before. While there a plenty of burger joints in Brisbane, there aren’t a lot of Creole places to eat (feel free to send me recommendations!), so something authentic and delicious can be hard to come by. I’m also super keen to get over to Lousiana one day – beignets, po’boys, gumbo, Jambalaya…you get the idea! I’m sure there some nice cultural things to see too…………….

Creole Soul Kitchen has creole goodies like po’boys (lunch only, get on that!), gumbo, salads, pasta and pizza. They are also licensed, with some American beers on tap! Since I left Spring Hill, they have added beignets to the menu and other delicious things too.

Creole soul kitchen

It’s a small establishment, making the most of the deck they built out the front. There’s loads of memorabilia from the South on the walls and the back bar. It kind of gives you the feeling the owner my be a tad homesick, aside from giving the place a Southern vibe.

Can I also say, the chairs are comfortable!! So often you go to a new restaurant and the chairs are horrible to sit on, which makes for an uncomfortable meal.

When speaking with the owner on the first day I went there, he was telling me that so many of the products they needed just weren’t available easily in Australia, so he resorted to making a few himself. For example, he makes the Andouille sausage he uses in his sandwiches, pizzas, gumbos etc. himself – the texture is a little like Chorizo, but the flavour is different. I love that he’s just not willing to compromise on the ingredients and flavours.

You can make your own pasta, with a range of sauces and other ingredients, which is awesome because sometimes the pasta dishes in some restaurants are a couple of ingredients off what you really feel like.

I’m actually dying to head back to Creole Soul Kitchen because I haven’t even tried half the menu. I’m no longer working in Spring Hill, so that does pose a problem, but I think I’ll get there for drinks on a Friday night soon.

creole soul kitchen

As for what I have tried. I’ve been a staunch po’ boy eater, particularly the Soul Burger, which is insanely filling and really tasty. It reminds me of something I’ve eaten before, but I can’t quite put my finger on it. That’s probably why I’ve had it more than once. It’s a fairly simple burger with meat pattie, salads, sauce and cheese on one of their soft long rolls. I’m a bit fussy about bread and their bread does it for me! I also enjoyed the Andouille sausage po’ boy, but I’ve never been a huge fan of tomato sauce on a sandwich.

If you do go to check it out, you must get some waffle fries. They have a range of sauces, but what you need to get is the garlic butter. The chips are deep fried and then finished off in a pan with garlic butter. The first time we had them, that’s how the owner described them to us and that’s exactly how they tasted. Holy moly.

Writing all this is making me crazy hungry, can someone please go back with me soon?!

The details
Creole Soul Kitchen
448 Boundary St, Spring Hill
Opening hours: Mon, 11-3 | Tues-Fri, 11-11 | Sat, 5-11
Web: facebook.com/creolesoulkitchen/

 

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31 Degrees of separation

Kaitlyn Fitzpatrick loves chocolate.

After spending some time in France in her younger years, she realised she could never go back to Australia without access to the pastries, chocolates and breads she had tried in Paris (and I can relate!).

When she got back to Australia, she did what any sane sweet lover would do, she studied to become a pastry chef so she could replicate the sweets she tasted and experienced during her travels. After qualifying, Kaitlyn worked with cakes for over a year before melting under the desire to focus on her true love – chocolate.

She started 31 Degrees at the end of 2013, making use of South Brisbane commercial kitchens at Wandering Cooks to whip up delicious chocolate treats. After a Pozible campaign and many months of waiting for the construction phase to be over, she has finally moved into a permanent base – a store on Eden Lane in Woolloongabba.

31 degrees staff

Kaitlyn’s focus is on European-style chocolates, made with premium, locally sourced ingredients. Her most popular treats involve raspberry, passionfruit, coffee and the salted caramel bars, and heavenly honeycomb. Her Decadence Bar is a stunner – moist coconut, homemade caramel, coated in a high-quality chocolate. I can liken it to a gourmet Bounty Bar, but that description would do the quality product Kaitlyn produces no justice.

My husband (it’s weird calling him that) and I stopped by the new store the day before our wedding. Kaitlyn had planned an opening weekend on 22 and 23 July and even though it was a busy time for me, I wanted chocolate! I had contributed a small amount to her Pozible campaign months earlier, so I’ve always kept an eye on what’s happening in the world of 31 Degrees.

The store is small (to be honest, it doesn’t need to be big because we’re only there for one thing really – chocolate!), but Kaitlyn has made the most of it with a window into her workspace, so we can see her and her staff creating the delicate confections we were going to eat. Her cabinet was choccas (like what I did there?) and it was a tough task to decide on the chocolates we would get. Aside from the cabinet, more substantial options were also available for purchase, like chocolate bark, honeycomb and rocky road. She also has a killer hot chocolate on offer and probably spent more time at her coffee machine than in the kitchen the whole weekend, as she had free samples on offer.

31 degrees christmas tree, hot chocolate, cabinet

For the opening weekend, she created an entire Christmas tree out of chocolate. It was difficult not to just break a bit off and eat it right there. I missed out on her smash cake the following day, but I heard it was a success.

Oddly, I bumped into Kaitlyn the following week at Wandering Cooks and asked her what the next stage was. And, boy does she have plenty of plans! I won’t divulge them here, but I think you should keep an eye on the 31 Degrees Instagram and Facebook to stay up-to-date with the sweet sweet changes and additions over the coming months.

Thanks for bringing a little part of Europe to Brisbane, Kaitlyn.

The details:
31 Degrees Custom Chocolates
4 Hubert St, Woolloongabba QLD 4102
Hours: Monday to Saturday, 8am – 5pm | Sunday, 8am – 2pm
Phone: 07 3160 8834
Web: 31degrees.com.au

Let me know what you try when you go!

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Christmas sausage rolls

We had a Christmas in July feast last month – because getting married the following weekend wasn’t challenging enough!

We decided to try and keep it fairly traditional, but because I’ve never really experienced a winter Christmas in a traditional English-style setting before, I had to do a lot of Googling to find some dishes that we felt would be traditional enough.

I noticed during my search that a lot of websites had sausage rolls in their list of traditional Christmas fare. I was quite surprised, because obviously sausage rolls here in Australia are pretty casual and are usually served with a couple of beers (or at children’s parties!).

We decided that sausage rolls would be fairly easy to make and cook, so they went on the list. Later, when searching for good recipes, I couldn’t find anything particularly ‘Christmassy’, so I came up with my own – turkey, Camembert and cranberry. I sort of forgot to get more photos than I did, sorry!

Sausage roll mix and testing

Ingredients

  • 1kg turkey mince
  • 1 large onion, finely diced (I buzzed mine up actually)
  • Half a small jar of cranberry jelly
  • 1 Camembert, chopped up
  • 6 sheets of puff pastry
  • Liberal sprinkling of garlic powder (I think about half a teaspoon)
  • Salt and pepper to taste

 

Method

  1. Pull your puff pastry out of the freezer.
  2. Put everything in a bowl, but keep half the cranberry jelly to the side.
  3. Give everything a good mix.
  4. Add the other half of the jelly, but don’t mix it in completely, you’re after little ‘chunks’ throughout the mixture.
  5. By this point, your pastry should be pliable enough that it won’t break. Divide up the mixture into six.
  6. Put one sixth of the mixture on the pastry in a sausage shape and roll it up. I use the plastic that the pastry comes on to assist with this process (bit like a sushi mat). I use a little water on the edge of the pastry to seal it.
  7. Repeat 5 more times. I should say at this point that if you want to make smaller sausage rolls, just put less mixture in the pastry.
  8. Wrap up the rolls and pop them in the freezer until you need them. This will help keep the shape of the rolls when you cut them later.
  9. When you plan on using them, pull the rolls out of the freezer about 20-30 minutes prior to cooking. Don’t let it defrost too much or they will be a pain to cut.
  10. Pre-heat the oven to 180 degrees.
  11. Using a sharp knife, cut the sausage rolls  into 8-6 slices (just keep in mind that the narrower they are, the more likely they will fall during the cooking process).
  12. At this point you can put a bit of eggwash on the top and sprinkle some herbs or seeds on top for decorative purposes.
  13. Pop them in the oven and cook until the pastry is golden.

Note: I like to test the mixture before committing to pastry, so I cook a little patty after I’ve mixed all the ingredients together.

I think they were well-received because there weren’t any left over at the end (though, I may have eaten a few myself). I’ll be making these again!

What’s your favourite sausage roll recipe?

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Review: Little Red Dumpling, Sunnybank

If you are a regular reader, you will know that I love love love Sunnybank for its cheap and vast array of amazing Asian delights. I have been busy eating my way around Market Square, Sunnybank Plaza and surrounding areas to provide a ‘go-to-guide’ for you all, though when I went to Little Red Dumpling the other night I felt it needed a post of its own!Untitled design (18)

Little Red Dumpling is situated in Pinelands Shopping Centre, and like a lot of the surrounding restaurants, its very small and very busy. When I mentioned to Karis that I was keen to check it out she instantly recalled a time she went there and also enjoyed herself.

After a small debacle of finding a car park (my pro tip: always plan ahead when parking in Sunnybank), and walking in the freezing cold windy weather, we were greeted by the friendliest of hosts and directed straight to a table. The drinks menu was 10 times the size of the food menu, so we spent more time wondering which jam jar concoction we would have with our dinner. Note: there are far more drinks on the actual menu than the website menu! I settled for a Cinderella jar, which was a citrus and soda water mixture. My friend had a lychee spritzer. Both were really simple, but tasty, though we could have done with them before our spicy ribs arrived – the lack of drink left my non-spicy-food-tolerating companion flailing her arms about trying to deal with the chilli. Nonetheless, it was hilarious, and she got her drink soon enough.

What did we eat?

We had the best lamb ribs I have ever tasted – it was advertised as lamb and cumin (classically awesome combination). The lamb was succulent and fell off the bone, it was a dry spice rub added to the meat after cooking, so it was full of flavour, but unfortunately for my friend, after eating so much (and loving it) it had the lagged spicy affect, (see above for her reaction).

We also had vegetarian spring rolls, which were perfect- no complaints there. Pan-fried pork dumplings which were just as tasty, and as good as the ones I had earlier this year in Hong Kong (I’m working on that blog post- bear with me!).

Lastly, one of my favourite things ever – xiao long bao, which is a soup dumpling. If you have never tried these before, hit me up for some recommendations to go for the best in Brisbane because you NEED these dumplings in your life. They are a bit tricky to eat as you have to be careful picking them up to extract the soup before eating the dumpling. Sometimes, restaurants even have instructions on how to eat them! These xiao long bao were great, but I wish they were served with dipping sauce.

The best part of all this? It cost us $40 and we were both full!

The details:

Little Red Dumpling
Shop 19, Pinelands Plaza
663 Beenleigh Rd, Sunnybank Hills
Qld 4109
www.littlereddumpling.com.au/

Where is your favourite dumpling place? Do you have a favourite dumpling like me?

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Review: Ambrosia & Co, Bulimba

When you’re a hop, skip and a jump from Oxford Street in Bulimba (or as I call it, east Brisbane’s foodie haven), and you’re a foodie- you get really excited when a new place opens.

This one in particular I have been anticipating the opening for a while. As I was observing the construction, I noticed it was going to be somewhere I would enjoy, the open bright decor is very inviting, and when I went inside I felt relaxed. There are cute little sail boats on the tables that you raise the sail on when you are ready to place an order!

As you probably already know, I’m a huge fan of Greek food, so having a Mediterranean Restaurant open so close to home is fantastic. Even more so, when the food is great!

So what did we eat? To start we shared Pumpkin sumac spiced yoghurt and pita, it was light and full of flavour (I was also stoked that my pita bread we made at our Greek Feast was spot on!). We scraped the plate clean!

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Then we had Saganaki cheese, fig and current glyko – one of my all time favourites! Saganaki is like a oozy version of fried halloumi, but oh so much better! This salty, oozy cheese was served with a currant syrup which cut through the saltiness, to give it balance. I could have eaten two!

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Next, was Lamb and Pistachio Kofta garlic and yoghurt dip, basil puree and flat bread. I really enjoyed this, the flavours matched well, the meatballs were juicy and we were left wanting more!

To share as a main, we ordered the meat paella – personally I would ordered the seafood, but my date is allergic to shellfish! It was still incredibly tasty, moist and full of flavour. I find getting everything perfect can be really hard to achieve in a paella, so this was love in a bowl.

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To drink, we shared the rose sangria, it was fruity, fresh and very tasty, the perfect accompaniment for our meal!

I’m already planning my next dinner there, although I just looked at their breakfast menu and it sounds pretty good too! So many places to eat, not enough meals!

The details:
Ambrosia & Co.
Shop 5, 180 Oxford Street Bulimba
Ph 3395 6333

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End of an era…a very short one

So, Mel and I no longer work in the same office!

While it’s great to go on to other things, it’s still sad that we can’t do lunch during the week or make random tarte tatins in our lunch breaks…or have bake-offs!

But, that won’t stop us from talking food. In fact, just this morning we had a whole conversation via text about future cooking endeavours and sticky date pudding (and how much I wanted some). It’s like we’re still sort of in the same building.

We caught up for brunch at Seven South in Yeronga and we’re busy planning a potential Christmas in July….before I get married, cause I love a challenge.

Speaking of challenges,  I have other news to share (because not everyone knows yet) – I’m heading to the UK in September…to live. It could be one year, it could be two. I think James’ mum would be upset if I said it was any more than that, but you just can’t ever tell where the universe will send you.

That doesn’t mean this blog disappears, it just adds a whole new dimension. Living so close to so many countries means I’ll get to travel more and try more food. I mean, last time I checked it was $200AUD to travel from the UK to Italy. Leaving from here is significantly more, even with a good flight deal. I’m really excited and scared at the same time – living outside your comfort zone is a challenge and I think it just has to be done. Not to mention, the UK is just going from strength to strength in the food scene. Plus, I am totally going to River Cottage!!

Mel isn’t missing out though, she has her own travel plans and I’ve told her she needs to come and visit, so we can eat up a storm!

 

Where have we been?

Now, if you’ve been wondering why a blog that started up less than a year ago has already dropped off in terms of content, it’s because we’re both all over the shop! I work fulltime, I manage and do the marketing for an event that’s coming up next week actually (History Alive), I’m planning a wedding that’s coming up at the end of July, doing a few other things for various people and I’m trying to get some sleep. Mel also has her hands full, she started a uni degree this year on top of her fulltime job. We’re crazy because we knew all of this was coming up when we started this blog. It’s not going to disappear anytime soon though!

Please don’t give up on us, we’re still here!

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Pictured above: White chocolate mud cake, fresh raspberry buttercream layers, sourcream and whitechocolate ganache, topped with sourcream and milk/dark chocolate ganache, fresh raspberries and chocolated coated strawberries; condensed milk and raspberry brownies; cherry and chai tartlet.

Yassou! A Greek feast!

Have you ever been so full that you’re really uncomfortable, no matter how you’re sitting/standing/laying, but you just want to keep eating?

That was us a couple of weeks back. (Side note: Honestly, I started writing this post the day after we cooked up a huge Greek feast to celebrate Greek Orthodox Easter. Life has gotten in the way since and I’m just getting to this now.)

We’d been planning our Greek feast for a few weeks (in fact, I was using it as a procrastination source when I should have been doing other things – at home, not at work, don’t worry Caroline!). Mel is a Greek food fiend and after we’d done the Chinese New Year feast a while back, she decided we had to do a Greek Easter feast.

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We wanted to do the usual things – pita and dips, slow-cooked lamb, Greek salad (actually called a ‘village salad’ in Greece for obvious reasons), lemon potatoes and Mel’s all time favourite, Kourabiethes (you know those crescent shaped, icing sugar covered shortbread biscuits). We also wanted to do a few things we’d never made/eaten before, so aside from what I’ve already mentioned, we made Flaounes (Easter cheese pies), Kolokythokeftedes (zucchini and feta patties), rice-stuffed tomatoes, Galaktoboureko (a semolina custard ‘slice’) and Tsoureki (Easter bread).

Our colleague Maria lent us a cook book that was written by an Orthodox church group, in the eighties I would say. We had a couple of issues with correct amounts – on more than one occaison the amount of flour they suggested was either too much or WAY too little. Our top notch troubleshooting skills definitely came into play.

We made most things from scratch and some didn’t turn out quite the way I hoped they would. Actually thinking back on it, my projects were the ones that didn’t work out the most. I tried to make a Greek Easter bread (the Tsoureki). It was an odd way to make a bread for me, and I think I managed to kill the yeast in the process, which resulted in the dough not rising at all. Was pretty disappointing, but there was so much food no one noticed.

We did a team effort on the Galaktoboureko, but we left it until last. That was a terrible idea, because there just wasn’t enough time for it to set. It tasted great, but it looked like it hit a lot of branches on the ugly tree when he dished it up.

The zucchini and feta patties were delicious, but there wasn’t really much of a binding agent and unless the pan was hot enough the patties didn’t really stick together. There was a lot of really tasty zucchini and feta mush left over. Thankfully, I managed to make enough good looking ones for people to eat and assume I’d actually done a great job ;).

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We did three dips, tzatziki (of course), tirokaferi (a feta dip with a bit of chilli) and a skordalia (think garlic mashed potato). All three turned out very well and were eaten with homemade pita (made by Mel, not me!).

Of all the things we made, the Flaounes were the most surprising! I’ve never made anything like them and if I was choosing something to make from a Greek cook book, I’d probably have overlooked them.  They were essentially a bread square with a savoury filling – a kilo of haloumi mixed with sultanas, parmesan, semolina, sugar, fresh yeast, eggs and a few more things. Given neither of had had these before, it was really just the blind leading the blind. The recipe produced a absolutely ginormous batch and we made people go home with the many that didn’t get eaten (because there was so much other food). Maria said we did a pretty good job, but I did wonder if she was just being nice (haha)…

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Overall, we had a great night and we hope our guests did too! Thanks to Maria for her cook books and emotional support!

We’re thinking about a Spanish Feast next, any dish recommendations?

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Review: Asana by Pete Evans, Brisbane

My day to day diet is very healthy. I don’t follow a set diet, it’s more that I try to use a variety of ideas from various chefs and nutritionists to give me inspiration. The paleo and sugar free recipes are some that I use quite frequently, but I can never seem to say no to that sneaky chocolate or ice cream as a little treat!

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In saying that, I often find it difficult to find a guilt-free restaurant. It’s all well and good to have a splurge every now and then (I think it also helps with our sanity!) but sometimes its nice to have a meal out and not be tempted by the creamy heavy pasta or sugar laden desserts, and now I’ll introduce you to Asana.

Pete Evan’s restaurant, Asana, is completely Paleo. Its a modern restaurant with a relaxed feel. Surprisingly, it has quite an extensive menu, so even if you are a little anxious about the paleo concept there are plenty of options to choose from!

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We had grass-fed beef carpaccio with fermented daikon, bonito, and wasabi mayo to start – it was light and full of flavour , the wasabi gave it a little kick, and the fermented daikon cut through with some welcomed acidity. My only issue was there wasn’t enough!

For Main we shared a sweet potato gnocchi with wild mushrooms, smoked almonds, red vein sorrel and tarragon (devine!), confit belly of Borrowdale pork with vanilla braised parsnip, pimentos de padron and smoked candy apple, and spiced cauliflower, pomegranate and mint salad. The gnocchi was heavenly, just as they should be- pillowy clouds from heaven and the mushrooms and whole mustard seeds gave it a whole different- yet delicious flavour. The pork belly was perfectly cooked, and the accompaniments matched perfectly. Lastly, the cauliflower salad was fresh and tasty.

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We also had a kombucha cocktail each. It was made on tequila and was very refreshing!

After all that food we couldn’t fit in dessert, so we will have to come back again because it looked amazing!

All in all, my date and I agreed that the restaurant was great, the service was a little slow but we soon forgave them after tasting the food! Asana: We’ll be back!

The details

80 Albert Street, Brisbane QLD 4000
Toll-Free: 1800 110 800 (within Australia)
Phone: +61 7 3013 0088
Email: reservations.brisbane@capribyfraser.com

 

What’s your favourite healthy place to eat?

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Kinsale – the foodie capital of Ireland

If you have been following us on Instagram, you will have noticed that I was recently Europe (though, it feels like a lifetime ago). Each country I travelled to opened up a new window of food opportunities to explore. Now, if I were to ever win the lottery, I would eat my way around the world in an absolute heartbeat! This trip cemented the idea, and lets hope one day I can actually make it a reality!

One of the most surprising foodie finds on my trip was Ireland. For those who know me, know I lived there for a year many moons ago, and I was quite familiar with the few traditional meals they have; potato, colcannon, potato, irish stew, potato, boxty pancakes, potato, soda bread, and more potato. Seriously, the Irish love their potatoes so much that I had it 5 ways on a plate one night as part of a Sunday roast!

Before I depart for any trip (even if its only a weekend away), I do my standard food research, and it was no different for Ireland. We were planning a few days in Cork, and one of the suggested ideas was to drive a further 30 minutes south to a small town called Kinsale. What a delight it was!Untitled design (11)

Kinsale is a historic port and fishing town, about 25km south of Cork. It is a beautiful, quaint town, and looked like a postcard with all brightly coloured buildings. Kinsale is known as the ‘foodie’ capital of Ireland, because of the beautiful fresh seafood that comes into port daily.

So what do you think we did? We went to a pub of course!

When travelling in Ireland, most of the food comes from a pub. For breakfast, lunch and dinner, you will find different styles of pubs, but rarely will you find restaurants or cafes like you would here in Australia (more so in the big cities). I always look forward to eating at a pub for a hearty, comforting and enjoyable experience!

So, for lunch on our day trip to Kinsale, we went to the Blue Haven Hotel, which claimed to have the best seafood chowder in Ireland! I may or may not have already eaten four bowls of seafood chowder in four days…so from my expert knowledge, I agree, this chowder was tops! My friends also had excellent meals; a chicken and mushroom pie (to die for!), scotch eggs with crispy potato skins, and a wonderfully fresh toastie.Untitled design (10)

If I haven’t sold you on Kinsale already, you absolutely must go for the chocolate. Koko Kinsale handmade Irish chocolates are decadent and, sorry I have to say, to die for! We only stopped in to get the driver a coffee before we drove home, and we all bought a few chocolates for the road! There was such an extensive selection of chocolates and truffles, and I would love to tell you all about the flavours, but as soon as I tasted their salted caramel chocolate I soon forgot all the others. I do not say this often, but golly that was some of the best chocolate I’ve tasted. So much so, my sister and I went back into the shop to purchase more because the two salted caramels we purchased weren’t enough! If only his chocolates could be shipped to Australia!

I so loved my little journey to Kinsale, it has definitely gone into the bank of memories, and added to the list of hidden gems!

Where have you been and fallen in love with the food? Where is your hidden gem?

Mel Sign Off-01-01

Review: Salt Meats Cheese, Surfers Paradise

Who doesn’t love a little weekend away? A random couple of days relaxing, eating, drinking and catching some sun.

Only problem is deciding WHERE to do all of the above. Hashtag first world problems.

salt meats cheese smallWe decided on Surfers Paradise, and on the recommendation of some friends, chose Salt Meats Cheese for dinner for one of the nights we were away. Now, as previously mentioned, I’m quite fussy about pizza. However, as I always do, I went with an open mind and wasn’t disappointed.

It was a pretty simple meal – we had some arancini to start and shared two pizzas between three of us.

Sadly, I was disappointed with the arancini because they weren’t seasoned well and I honestly could barely tell the difference between the three different flavours on the plate. Also, it came as a serving of five, which is kind of annoying.

However, the wood-fired pizza was delish. It took me a while to choose (somehow I always end up being the one to order everything, wonder why that is?) because everything sounded really good. We ended up with a Prosciutto (tomato, fior di latte, prosciutto, rocket and shaved parmigiano reggiano) and a Caramelised (tomato, fior di latte, caramelised spanish onions and fennel salame). Simple combinations, but so tasty. The bases were clearly fresh – soft, chewy, a little charred – and the toppings were just enough. If there was less, it would have been disappointing and if there was more, they would have been sloppy and unimpressive. As an added bonus, the seasoning was good!

I’ve been thinking about those pizzas since my dinner there. I think that’s a good sign!

The details
Salt Meats Cheese Surfers Paradise
10 Beach Road, Surfers ParadiseMonday-Friday: 9am – late
www.saltmeatscheese.com.au

 

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