Look outside and you’ll note that spring is well and truly vanquishing winter to the away and beyond. The air smells sweeter, the sky is brighter, and birds have resumed warfare; summer’s pre-show has begun and it’s sending us into all kinds of floragasms.
With this recent heat wave plundering the South-East, Brisbane has abandoned the hearty stew shtick in favour of some seriously zesty, vibrant freshness. Get ready for herby smatters, micro-blossoms, and a whole lotta veg, courtesy of Brisbane's best restaurants and cafes—cheers, gusy.
Ahead of the Christmas carb-loading it’s vital that we nourish the rig with some fresh shoots and vibrant glories. Here’s what we’re turning to to enhance the vernal vibes that spring is flinging on us. Hit it, Stravinsky:
- The daily salad selection at Botanica, rounded out with a lil’ cupcake.
- The Japanese-inspired Glow bowl from The Farm Wholefoods with salmon, pickled ginger and the holy trinity of clean eating: quinoa, avocado and kale.
- ‘The Fighter’ poké bowl from Suki, super refreshing and piquant with fresh kingfish, sriracha ponzu, coriander, chilli, orange, broccoli, cucumber, avocado and wasabi peas.
- Quail with native berries, pistachio and burnt apple from The Wolfe in East Brisbane.
- Wild Canary’s Spring Salad of peas, pumpkin, heritage carrot, beetroot and sweet potato with goats curd, pecan nasturtium pesto, watercress and sunflower and pumpkin seeds.
- The herbivore burger from Miss Bliss Wholefoods with spiced kim chi tofu, cashew cheese and sesame toasted wombok slaw.
- The ‘Violet Avocado’ toast at Bam Bam Bakehouse, with avocado, beetroot hummus, spiced labneh, poached egg, black sesame, baby herbs and fresh lemon and olive oil on char-grilled sourdough.
- Sourced Grocer’s spring linguine with zucchini flowers and fresh greens.
- The avocado plate at King Arthur with sesame cheese, chimichurri and raspberries and mulberries.
- Coal-grilled lamp rump with eggplant and black sesame from Gauge.
- 1889 enoteca’s renowned zucchini flowers stuffed with anchovies and mozzarella.
- Fresh market fish from Hello Please with garlic shoots, turmeric and dill.
- Roast duck breast and confit leg with braised red cabbage, beetroot, fennel, lentils, chard and burnt blood orange vinaigrette at Wild Canary.
- Allium’s strawberry Eton mess with lemon curd and vanilla bean ice cream.
- Pearl Café’s confit chicken leg with colcannon, sugarloaf, shallot and red wine jus.
- Kin and Co’s salad with roasted beetroot, segmented orange, chèvre, asparagus, fennel seeds and toasted buckwheat.
- The fried squid with finger lime salt and an apple, fennel, orange and witlof salad at Morning After.
- The kingfish ceviche with jalapeño, corn kernels, red onion, mint and radish at King Tea.
- Beetroot cooked in beef juices with cauliflower and native hibiscus from Gauge.
- The coconut quinoa bircher at Goodness Gracious with date caramel, green apple, pistachio, and bee pollen.
- Electric Avenue’s confit quail with juniper braised fennel, sapote fruit, mushroom puree and coffee-roasted buckwheat.
- Lavender crème brulee from the Survey Co.
- Vinegar-battered cauliflower wings with Buffalo sauce from the Coop Bistro.
- Fresh watermelon with pickled onion, pancetta and goat curd at Rogue Bistro.
Check out the best new openings poppng up around town right here.
Image credit: Hayley Williamson