A New Year brings with it new opportunities, goals and a chance to start fresh. All that aside, my absolute favourite thing about a New Year is the new meals that are on offer. So far in 2017, some of my favourite places are taking the weird and making it wonderful!

BLISS OUT

A new summer menu has landed at West End favourite, Miss Bliss and it may be the best yet. New head chef, Scarlett Nunns has worked with owner Jacqui Toumbas to bring new nutritionally balanced dishes to the menu that encompass the Miss Bliss ethos. “One of the most popular dishes is our seared salmon poke bowl (pronounced poh-key),” Jacqui says, “in the midst of food trends like burgers, fried chicken and over-loaded milkshakes, which have been dominating menus and social media,” Jacqui says, “it was refreshing to discover this nourishing and nutritious trend originating from Hawaii.” My pick from the new menu is the reinvented banana bread sandwich, which is a delicious gluten-free loaf stacked with frozen strawberry coyo, dehydrated fruit, berry coulis and matcha crumb.

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Image: Sophia Aarons

NORTHSIDE GEM

Northsiders, there is a new kid on the block who is ready to get things grilling. Sasquatch opened just last week and was inspired by a trip through the Canadian Rockies. Chermside’s newest bar is brewing up Cleanskin Coffee and simple finger food including jaffles in the AM, delicious rolls with a whole lot of good stuff for lunch, and large shared hunks of charcoal grilled meat in the PM. Combining their grilled goods with an impressive selection of 20 bottled beers and 8 carefully selected tap beers, it’s safe to say that Sasquatch has a recipe for success.
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SOFT AZ BUNZ

Employees of Adelaide Street newcomer, Mr. Bunz aren’t afraid to admit that they go beyond your ordinary takeaway experience. Specialising in (yes, you guessed it) soft, fluffy steamed Asian buns, Mr. Bunz pride themselves on serving up ‘good az bunz’. Choose from three flavours on the menu, including crackling roast pork belly, crispy spiced chicken and Peking duck with crispy skin, as well as the monthly specials plus all the latest creations from the passionate chefs at Mr. Bunz.

MYLK ON MERTHYR

Brisbane foodies and regulars to the New Farm brunch scene are in for a treat (especially those with dietary preferences). Serving up a sweet balance of baked and raw treats and a tempting brunch menu, newcomer MYLK + KO is set to delight. Taking up residency in Vespa’s Pizza’s old location, MYLK + KO is the culmination of years of testing healthier twists on traditional treats by owner-operator, Inés Scholtes. Focusing on wholesome decadence, rather than concentrating on a particular ‘diet’, is what MYLK + KO is all about. Scholtes explains, “life is about balance – you should be able to nourish your body and make your taste buds dance at the same time.”

MYLK + KO Caramel cake with choc caramel icing, waffles, and freeze dried and fresh strawberries

Nuts for Nutella

The latest creation to hit the dessert menu at Santa Monica Restaurant is the Nutella Burger. Comprised of a brioche bun, layers of delectable Nutella, fresh fruit and a hazelnut crumble, this is the dessert burger of our dreams! Our mouths are salivating just thinking about it!
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Kings Co-op Upgrade

King Street precinct has just announced it will welcome Australia’s largest restaurant group, Rockpool Dining Group (of Saké restaurant and Bavarian Beir Café fame) to the already stellar line up of restaurants to Kings Co-op, Brisbane Showgrounds. Due to open later this year, the first Rockpool Dining Group and Urban Craft Brewing Co. collaboration will be located at the northern corner of King Street and will occupy one of the much loved Ekka buildings – the revitalised Royal Snack Bar. The Kings Co-op is currently under construction at the Brisbane Showgrounds and is scheduled to open in time for Ekka 2017.

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Oyster Hour

From 11am till 12pm every Friday, Saturday and Sunday until the end of February, Southbank’s Stoke Bar is bringing back Oyster Hour. This year you can pair your natural oysters with a glass of Bollinger Champagne for only $20.00 per glass.
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SIP SCRIPTS

Set in a heritage listed medicine dispensary, Brisbane favourite The APO is now serving up their very own contemporary potions. The APO has just launched a series of virtual cocktail master classes so you can follow their ‘SIP SCRIPTS’ from the comfort of your own kitchen. The Passionfruit Spritz created in the video below is the cocktail that all of our summer dreams are made of!

HYPNOTISING BURGERS

Inspired by the rhymes of The Notorious B.I.G, the newest addition to the Brisbane burger line-up is Biggie’s Burgers. The duo behind Bulimba’s Barcadia, Ben Pullen and Blake Coote are officially serving up some of the best burgers in the biz. Unlike other local burger joints, the Biggie’s Burgers menu is only available via UberEATS for lunch and dinner. You’ll find 5 mouth-watering burgers on the menu, including the Big Poppa Pork Belly and the Bad Boy Brisket, as well number of tasty sides like chilli cheese fries and juicy coleslaw. If you don’t know, now you know!

SUPER NEW MENU

Pineapple Express has just revealed new additions to both their Portside and James Street menus and they are full of superfood goodness. With new breakfast dishes such as protein pancakes and the express plate, new lunch meals including pulled pork low-carb pizza and organic nachos, as well as new smoothies and acai bowls, there is no denying these dishes are set to satisfy every superfood lover.

INDULGE IN A LITTLE JUNK

Next Friday, South Bank’s Little Grey St will welcome a popular Asian street food restaurant, Junk to it’s bustling line-up of foodie hotspots. At the helm of Junk is award-winning Queensland chef, restauranteur and franchisor, Tony Kelly (originally executive chef at Stokehouse Q) and Worldwide Hospitality Group (WHG) business partner Scott Hoskins, who will be offering Brisbane foodies healthy modern-Asian street food with bite. The refreshingly contemporary menu includes standout dishes such as Soft Shell crab Soft Bao and Crispy Fried Gunpowder Chicken Ribs. We can’t wait to sink our teeth into this junk!

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DEAL OR NOODLE?

Now this may be one of the most interesting menu additions I’ve ever heard of: Hanjuku Eggs Benedict. Think Eggs Benedict inspired ramen noodles for breakfast! The noodles are made in-house and are left to soak in a hollandaise broth before being topped with a marinated boiled egg, pickled vegetables and crispy bacon. Have you ever thought of eating breakfast with chopsticks? This dish is definitely on my February hit list!

MAKING THE CLASSICS GREAT

Yesterday, Zeus Street Greek took their menu of classics to the next level with the launch of the new menu that fuses modern Greek street food with the best Australian produce. Classics like the Uncle Tzimmy Pita will remain as permanent fixtures but will be joined by new playful items including the Otto Pita, which indulges the Aussie love of schnitzel by combining chicken schnitzel with a zingy preserved lemon mayo, Aegean slaw and caramelised onions. Now’s the time to open your UberEats account and get one of these babies delivered straight to the office!

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KEEN FOR A QUICKLE?

There is no denying that the Ze Pickle franchise serves up some of the tastiest (and most Instagrammed) burgers in the biz, and at the end of 2016, we were thrilled to hear about Ze Pickle’s baby bro Ze Quickle making it’s way onto the Brisbane food truck scene. In the Ze Quickle food truck you can expect to find all of their signature burgers and sides as well as their famous bubble gum lemonade. But now, Ze Quickle is no longer limited to the food truck scene with the franchise expanding to fixed premises in high traffic areas making Ze Quickle available for both daytime and evening trade.

A photo posted by Ze Pickle (@zepickle) on

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