Tuesday, May 31, 2011

G.G. cooks hot smoked salmon at Mango Hill Farm

It's really nice when people put a lot of thought into pressies, Isn't it?! C's Mum aka Penguin (don't ask why she is called Penguin- long story) is always super thoughtful and as a result, for C's last birthday, he scored a really great gift. This really great gift also happened to benefit me too, which was even more lovely. He was given a night's accommodation and cooking classes for two at Mango Hill Farm near Peachester in the Sunshine Coast Hinterland. 

Mango Hill Farm is a quaint little organic mango farm that also grows other organic vegies as well as ginger and tumeric. There is a commercial kitchen for cooking classes, which are taken by Chef Oskar (not sure of Oskar's last name) who has a European background and now makes Peachester his home. 

Even though C's birthday is in February, we only managed to get around to going to Mango Hill Farm last weekend. We wanted to use the cooking school and accommodation at the same time and the cooking school only runs once a month. 

The cooking school started at 9:30 a.m. and ran through to about 2:45 p.m. although the official finishing time is 2:00 p.m. The school costs $125 (thanks Penguin and Spencer) and features a 5 course menu as well as wine. With only 9 or 10 people in the whole class, the lesson is very hands on. Oskar tries to source local ingredients and the herb and vegie garden is really inspiring. 

The coolest thing I got to do was to fillet a whole massive salmon and help to smoke it. I was totally excited by the prospect although some of the other members of the cooking class (particularly the vegetarian) looked a little green at the thought. After cooking all the courses, the class sits down to a five course meal that was so large, I literally could not eat almost half of. Don't worry, I saved it and put it in the fridge in the cottage we were staying at so I could eat the rest at dinner time! 

I'm going to give you the recipe for the hot smoked salmon because it was totally easy and was really, really good. The whole smoking process seemed too much trouble for me to bother about, but now after seeing how easy it actually was, I'm going to get myself a little smoker and put it on the gas attachment on our BBQ. Apparently you can buy the smoker pot (kind of like a big saucepan with a few extra attachments) for less than $40 from camping stores. The salmon does take a while to marinate so take that into consideration before making. 

This recipe comes from Chef Oskar.

Salad Folle with smoked salmon
Serves 6

1kg Salmon 
4 tbs sugar
2 tbs salt
4 tbs soy sauce
paperbark (available online)

600 g mesclun
24 cherry tomatoes
24 x 2mm slices of cucumber
1 small bunch chives
2 very finely diced golden shallots
200 ml walnut oil
100 ml raspberry vinegar
1 tbs mustard.
1) Marinate salmon fillet with sugar, salt and soy sauce. Wrap in foil and let marinate (minimum 1 hour).
2) Remove from foil, put salmon fillet in a smoker and smoke for approximately 20 minutes over low heat.
3) Mix golden shallots with mustard in a bowl, add walnut oil and stir in raspberry vinegar. Season with salt and pepper.
4) Add the lettuce and toss carefully.

5) Arrange lettuce on a plate, garnish with cherry tomatoes, cucumber and chives.
6) Cut smoked salmon in thin slices and arrange on top of salad.
7) Serve immediately. 
If your salmon is sashimi grade (ours was) use some of the raw salmon for an amuse bouche as we did - finely chop the salmon, red onion, chives and mix in a bowl. Put in a good slosh of Extra virgin olive oil, season and then serve on thinly cut bread. This was seriously so fresh and beautiful. 

Mango Hill Farm was a great place to go to the cooking school and stay, but I have some hints for you if it appeals. 

1. Try to book the cottage- it is gorgeous and far superior to the other accommodation.
2. Make sure you take whatever you need for dinner/breakfast or to drink. The cottage has a kitchen and the commercial kitchen is available if you want to use that after the class. We weren't aware that there was nowhere to buy food and were lucky that we had some really nice, well prepared people in our class who were also staying at the farm and hosted us for the evening.
3. Take some time to check out the gardens- they are great.
4. Don't drink as much wine as I did, you will end up with a headache from hell the next day.Mango Hill Farm
159 Commissioners Flat Road
Peachester QLD 4519
T: (+61) 7 5494 9329
F: (+61) 7 5494 9341
E: sales@mangohillfarm.com

Thursday, May 26, 2011

G.G. cooks Jamie Oliver's Tomato Soup Recipe

It's officially soup season here in QLD. A little bit later to succumb to the cold than the southern states, our time is finally here and to celebrate I'm going to make soups galore! Last week I felt a little bit of chill in the air so I immediately became excited and scheduled two soups into the weekly meal schedule. I may admit, I might have been a little premature because the weather the following day was basically balmy. Not one to look back once I've declared soup season, I decided a soup that tastes like the tail end of QLD Autumn could be the go. I trawled through a fair few blogs looking for recipes and ended up seeing lots of glorious looking tomato soups all over the place, so went with Jamie Oliver's version of tomato soup. Local tomatoes are still abundant in Autumn up here in QLD, so I'm not being totally ridic with my choice; something I am thinking about more and more often. It's easy to say that you believe in local, seasonal and sustainable produce - but living with those restrictions takes a little more thought.

One thing I really need to buy this winter, is a stick blender, because pouring a huge pot of soup into the blender three times over is rarely fun! What do you guys use?

This soup turned out really well, but as I like my soups a little thicker- I decided to take out about 250 ml of stock. I also used a litre container of stock rather than stock cubes. 

Recipe from Jamie Oliver's Ministry of Food cook book

2 carrots
2 sticks of celery
2 cloves of garlic
olive oil
2 chicken stock or vegetable stock cubes, preferably organic
1 400g tin of plum tomatoes
3 large ripe tomatoes
small bunch of fresh basil
sea salt and freshly ground black pepper

To make your soup:
1. Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and a couple lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

2. Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

3. Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves 

To serve your soup:
4. Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.

So, tell me readers, have you declared soup season? And if so- what soup is on your menu?

Tuesday, May 24, 2011

Sono Portside Wharf

Note: After a couple of hiccups with blogger last week, we are back on track! Thanks to one of my friends and subscribers, Dawid, I was able to find the original Sono at Portside Wharf post so am reposting today. Enjoy!

It's not always easy to find the motivation to keep blogging. Especially when real life gets so busy, and you have to put extra time aside to keep the posts coming regularly. I've just started a new job so things have been particularly hectic over the last fortnight. Coupled with extra social outings (my calendar is increasingly full, even on weeknights) I've been a bit behind with keeping ahead of schedule! Naughty me. I'm not sure what keeps recreational bloggers blogging - but there seems to be some sort of force (other bloggers, I'm sure you will agree!) There are, however, some really nice parts to blogging too! All the friends I have met and the lovely invitations I sometimes receive, so I can't whinge too much. 

A couple of weeks ago, I received an invitation to dine at Sono Portside. I've been to Sono in the city plenty of times so was really happy to go to the Portside sister restaurant. Owner Mr William Liu was kind enough to meet me, give me some insight to Japanese cuisine in Brisbane. 

Sono Portside is a huge venue and can seat up to 200 people, it is, however, anything but crowded. We dined on a Tuesday night and on that evening there was 130 booked for dinner, with more walk ins expected. One thing stuck C and I- we had a very spacious area all to ourselves- as does everyone else.  When Sono at Portside was built about four years ago, there was a large focus on creating a venue that felt very spacious. A little luxury that often isn't indulged, usually dining seating is quite close together for obvious reasons. Sono Portside also has some of the taken on some of the traditional aspects like custom made private rooms decked out in Japanese style, but also has a more modern element than it's city counterpart. 

This rings true with the food too.The two menus differ slightly, as the Portside crowd are a little different. Whilst 80 % are willing to be a little more adventurous with their choices and are happy to indulge in traditional Japanses fare, 20% aren't really keen on that idea and Sono can caters towards that market too with dishes that are toned down and more familiar.

Of course G.G. and C always want to try a large variety of the dishes on offer, so William suggests having the tasting menu ($85 p.p) with a few little twists- sounds good to us! We are also offered matched wines ($+45) but decline, C is driving and I would prefer to drink Sake to get a little bit more acquainted with the beverage that I know little about, but has taken my fancy lately. I couldn't say no to the lychee cocktail that was offered to start off though!? You know what I'm like with cocktails!!

First out is the appetizer platter which consists of fresh oyster with lime sauce, soft shell karaage with shiso salsa and seared wagyu with citrus glazed sauce and chilli grated radish. The oyster is fat and plump and the lime dressing is quite a delight. All the sauces are homemade on site. The soft shell crab's shiso salsa is a show stopper. The wagyu falls a bit short for me, I'm definitely more of a seafood person and the citrus glaze doesn't stand out like the lime and shiso salsa. 

Sashimi is next. Incredibly, Sono fly in their Sashimi fresh from Victoria so that they can serve their customers a greater variety of sashimi. Apparently the colder water down south is the place to get the best fish in Australia, so they get the Sashimi to come to them. Sono have the option of more than 10 varities of white flesh fish as opposed to the one or two you can usually buy in QLD. When I probe him about using local ingredients, he assures me that most of his ingredients are sourced locally, but notes that Sashimi is such an important element, he wasn't willing to compromise. 

Salmon, Tuna and snapper with shallot and seasme vinaigrette are standard on the sashimi platter, but we are lucky to be provided with a generous serving of Tasmanian Uni (oo-nee). We were eager to try the uni first, C was a first timer so didn't know what to expect. I tried telling him it was absolutely awful so that he would hand over his portion to me, but he didn't fall for my trick and ended up liking the sweet briny taste and creamy consistency. This was probably the nicest uni I have tasted- it was much sweeter than usual, which I liked, apparently a trait of Tasmanian uni.

As you probably know, Sashimi is one of my favourite things, and this sashimi was beautifully fresh and soft. The snapper with soy and seasme vinaigrette was amazingly good - wrapped up like a rose and dressed to the nines it literally felt like it was dancing in my mouth. It was my favourite dish of the evening. Next time, I will order ask if they can please create me an extra large version (perhaps 20 times the size) of this so I can have more than just a taste.

The knife work of the chefs at Sono is also pretty spectacular - they carve everything by hand. William noted that he tries to keep his chefs happy, because a happy chef with no worries produces the best food for the customer. Many of the staff, like our main waitress, have been working at Sono for years, so they become almost like a second family. How cute is this little hand carved Australia?! Love.

ake tasting kits are available if you want to taste a cross section of sake which I did. The kits included Kitanhomare Ginshin Junmai, Tateyama Ginrei Honjozo and Ranman Reinjo Ginjo. Now, obviously I had no idea which to drink to match the food with, but the waitstaff are really helpful. I also had a second tasting kit after the first (C and I were sharing- I wasn't being ridiculously greedy!) which was tapered towards the sake I liked the most in the first tasting. The Kitanhomare Ginshin was quite dry but smooth. The Tateyama Ginrei was quite crisp and the Ranman Reinjo was quite summery. I couldn't really say which was my favourite for sure (because I'm a little confused which is which now) but I think it was the drier Kitanhomare Ginshin  as it went really well with the duck that my choice of a main. I will also note, at dessert time, I did have a glass of green tea umeshu (plum wine) because I love it SO much. Words can't describe. I'm actually going to start seeking out some different sakes and umeshu and add them to my liquor cabinet. If anyone knows anywhere I can go to learn about Sake, please let me know, I seriously want to do a course or something to increase my understanding.

Next out was the impressive looking fresh crab meat croquette. The croquette was oozy, creamy and moreish without being too overwhelming as it could be after directly eating sashimi. On this plate, was also a scampi spring roll, hence the scampi head being placed on the plate, as a way of showing that the scampi meat comes directly from a fresh scampi, rather than using frozen packed scampi meat or another alternative.

C is a sushi fiend so was pleased when a nice little selection arrived and was placed on the table before us. The sushi are more traditional and all have quite a clean taste, which is different to the westernized versions you find at many sushi places. Maybe I have become accustomed to the more western versions though, because the fish tempura roll and prawn tempura roll's were a little bland for me. The grilled salmon belly with Japanese mayo and avocado nigiri is my favourite as it is much more flavoursome.

For the main, you have a choice of the South Qld Kobe Wagyu striploin, NSW duck breast and teriyaki orange sauce or the fish of the day with asari clam sauce. C most predictably went for the wagyu, and I most predictably went for the duck breast.

The wagyu at Sono gets a few rave reviews but I wasn't really sold. I have to admit, I am always underwhelmed when it comes to wagyu. It is talked up as though it could be the best thing ever, but really, I think it can become just like any other steak. With a marble score of 6, I thought this was a nice steak, cooked well, but wasn't something I could rave about. Am I being too harsh? It's possible, because my expectations were high. But in fairness, I really wasn't wowed at all.

Something I will happily rave about is the duck breast. I think C had a bit of menu envy, which was a nice change as it is usually me 'wanting what he's got.' The duck breast was meltingly tender, perfectly cooked, nicely pink in the middle and the teriyaki orange sauce was not overwhelming, just perfectly complimentary. The asparagus was fresh and al dente and I really liked the orange segments that were added for flavour. This was a really beautiful dish.

Miso Soup was also served with the mains, which apparently is the customary time to be served in Japan. I wrongly believed it was after the sashimi course!

By this stage, we were starting to be close to full, but didn't have that overfull sick feeling that can sometimes come with a tasting menu. When I commented on this to the waitress, she told us that the menu is specifically designed so that you don't feel leaving too full. One of the many benefits of the Japanese way of thinking about food, which I am keen to learn more about. Dessert came out and I handed my ice cream over to C, but did manage to eat the strawberry mousse cake styled dessert that was, refreshingly, not too sweet. 

I really enjoyed my dining experience at Sono. The atmosphere is very serene, and the food is of extremely high quality. From talking to the staff and talking to William, it is easy to see the passion and attention to detail that has been paid to creating the optimal dining experience for patrons. I'm getting more and more enthused about Japanese cuisine and sake. There are some incredibly complex principles behind the Japanese philosophies of food and I was delighted to be invited to experience some of those at Sono Portside.

So, tell me readers: What do you do when your life gets too hectic?
When to go: For a special dinner. The private rooms would be good for a catch up with old friends. 
G.G. and C dined courtesy of Sono Restaurant.

Sono Portside
Level 1, Building 7
Portside Wharf
Hamilton QLD 4007
Sono Japanese Restaurant Portside on Urbanspoon

Tuesday, May 17, 2011

G.G. on holiday

Ok, so I'm not really on holiday, but I am taking a much needed hiatus this week. Also, just wanted to note that some of my posts from last week have disappeared and have only saved in very draft format- so frustrating! I'm trying to find a cached copy of my post on Sono Portside at Hamilton. Can anyone give me any thoughts on this or is it a lost cause? 

I'll be back soon!

Tuesday, May 10, 2011

G.G. cooks Gourmet Traveller's Gnocci with short rib ragu

At the start of the year I made a resolution to host more dinner parties. I haven't really lived up to that ideal so far, but am trying to ensure it does happen in the second half of the year. Oh my. The second half of the year. Can you believe that we are almost there? I'm a little scared about how my life seems to be flying by. Weekends are booked out for months, and now the weeknights are looking pretty full too. Anyway, tonight we are just having C's friend over, next time I will invite a few extras but we have been meaning to have Tim for some time, so tonight is the night.

I know it's not good form to serve something you have never made before to a guest, but I have a little secret to admit- I do ALL the time. I don't know what comes over me, I somehow think it's a good idea at the time and then spend the rest of the day stressing out about it. Tonight's meal will be no exception. I was browsing through the latest version of the Gourmet Trav and saw gnocci with short rib ragu- the perfect wintery dish. It has to be slow cooked so I thought I could get up early, do all the prep and pop it in the slow cooker to simmer away for hours breaking down the chuck steak (couldn't get short beef ribs anywhere) and immersing it with the wonderful rich tomato and red wine flavours. I was going to make fresh gnocci, but I'm pretty sure I'll be over it by the time I get home and will just pop across to get some fresh made by someone else gnocci.

To serve with, I'm thinking some artichoke, parmesan and rocket salad and some crusty home made garlicky bread. Thoughts? I'm really into this whole slow cooker thing - love having things ready for dinner when you get home especially when you have guests over, because it means you get to relax and spend time talking rather than being in the kitchen all evening. Ragu was an obvious choice, just because I love it.

It seems that other people are a real fan of ragu too, because when I asked for recipes on twitter, people were very forthcoming with responses and I'm being emailed a new chicken ragu recipe and I picked up some inspiration some more decadent ragu. Obviously my dinner isn't ready yet, so I can't show you a photo, but I'm going to put the recipe up now and give you some piccys later.

In the meantime, tell me, what are your favourite slow cooker recipes? I would love to feature some in the lead up to winter- so email them to me at gastronomygal[AT]gmail.com

This recipe is from the May 2011 issue of Australian Gourmet Traveller.

Gnocci with short rib ragu
Serves 8

IngredientsCooking Time Prep time 25 mins, cook 6 hrs 45 mins (plus marinating)
4 beef short ribs (about 400gm each)
500 ml red wine
2 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, coarsely chopped
1 each carrot and celery stalk, coarsely chopped
2 tbsp tomato paste
2 litres (8 cups) beef stock
800 gm canned whole tomatoes
4 rosemary sprigs
1 fresh bay leaf

To serve: finely grated pecorino pepato
To serve: 1 quantity gnocchi

1 Place beef ribs in a single layer in a non-reactive container that fits ribs snugly, add wine, cover and refrigerate overnight.

2 Preheat oven to 150C. Heat oil in a casserole over medium heat, remove ribs from wine (reserve 250ml), pat dry on absorbent paper and cook, turning occasionally, until golden (5-7 minutes). Remove ribs and set aside, reduce heat to low, add vegetables and tomato paste and stir occasionally until tender (12-15 minutes). Add reserved red wine and cook until reduced by half (5-7 minutes), scraping residue as you go, then add half the stock one cup at a time, reducing completely after each addition (10-12 minutes). Add tomato, rosemary, bay leaf, remaining stock and ribs, cover and roast in the oven, turning ribs occasionally, until meat is falling from the bone (4-6 hours). Coarsely shred meat with a fork (discard bones and rosemary stalks), season to taste and serve tossed with gnocchi and scattered with pecorino pepato.

Thursday, May 5, 2011

Burger Bar, Thomas Street Noosaville

Over the last five years, there has been a serious resurgence of the burger joint. Places have popped up selling 'gourmet versions' of the old school cafe burger everywhere. Grill'd is now one of the most popular gourmet burger chains around. First opening in 2004 in Victoria, there are now around 40 locations around Aus. Obviously people like their burgers, and a little differently to how Maccy D's or Hungry Jack's do them.

I have also noticed more independent burger places starting to open, a few in Brisbane and towards the end of last year, The Burger Bar in Noosa. Noosa has always had a million places selling burgers (fish and chip shops etc) but I was excited to see one that had burgers as it's focus. From their website, it's clear they are pretty serious about the burgers and the ingredients they use. Apparently they won Favourite Burger in the QLD section of the lifestylefood.com.au awards. They also note that '..making the best burgers in the Universe takes time,' cute- but are they on the right track?

Looking at the menu is actually a pleasant experience. Aside from the couple of usual traditional options, there are plenty of inspired choices that aren't just another version of the same old burger you see everywhere. Jalapeno relish, sauerkraut, red wine onion relish, pickled ginger and kimchi are just some of the ingredients they use to change it up a little.

Ordering is pretty simple, they have a huge menu inside and have the extras listed if you want to add something to your burger. The menu notes that all the meat is hormone free an that there are a large range of house made sauces available.

As it was a hot day when Mumzy and I visited, I was tempted by the 'House of the rising sun' with tajima wagyu beef, teriyaki sauce, pickled ginger, japanese mayo and wasabi for $15,  but eventually decided to go with something a little tropical sounding- the 'top bun' lamb patty with brie, lime slaw, picalilli sauce and lettuce for $14.

Mumzy just loves herself a good old fashioned burger so went with the BB's classic at $10 - beef, lettuce, tomato, house mayo and tangy tomato sauce. Burger Bar are licensed but as we had already wined ourselves enough during our holiday, we abstained and went with a ginger beer instead.

The burgers arrived in all their glory- on a wooden board with a knife speared through- I kind of liked that it gave a bit of a rough edge to the meal and made you feel like you could get a bit messy, just what you need when eating a burger. Sorry in advance- these photos are even more horrendous than usual. 

The burger bun was more a foccacia styled arrangement. I didn't mind at all, as it gave a bit of a lighter touch rather than the two bricks of bread I'm accustomed to finding on some burgers. Whilst elements of this burger were a little underwhelming (patty- I'm looking at you) as a whole, this was one delicious mess. The brie added a slightly decadent touch and the lime slaw and pickles were packed with flavour. I'm not sure if the pickles were house made, they seemed store bought to me, but still a good addition. The lettuce and baby spinach were beautifully fresh and I gobbled the whole burger down with ease. Mumzy was lucky to score one bite.

Mumzy's BB Classic was exactly that. I would describe her burger as 'nice' but definitely not as great as mine- Mumzy agreed. She was a little jel jel of my selection. It was nice to see house made mayo being used and a slightly tangy tomato sauce for a bit of edge. Don't get me wrong, this burger was still a good version of a classic burger, the lighter bread worked well and the patty was moist, it's just that my burger kicked it's butt. It's worth noting that the burgers differed in price by $4 so it's right that you would expect my burger to be a little better.

Service was pretty lax, but no less than you would expect it to be in a coastal Burger bar. There are a few little touches that need smoothing out, but overall I was pretty damn impressed my visit to The Burger Bar. The top bun was easily one of the best burgers I have had in a VERY long time and I'm excited to go back and try some of other unique options they have available.

When to go: Whenever you feel like dominating an awesome burger. Cheap and Cheerful.

So tell me readers, have you seen a resurgence of the burger joint? Where is your favourite place to go?

The Burger Bar
Shop 4/187 Thomas Street
Noosaville QLD 4566
07 5474 4189

The Burger Bar on Urbanspoon

Tuesday, May 3, 2011

Tuckeria's new breakfast menu

I'm not a real brekky lover- well not for traditional breakfast foods like cereal or toast. I can, however,  sometimes be tempted by something cooked so I was excited to receive an email from my friend Jordan who owns Tuckeria in the valley asking me to come and trial their new brekky menu. As you would know, Mexican places are popping up all over Bris Vegas but Tuckeria was the first (correct me If I'm wrong?!) in a new breed of 'choose your own filling' styled establishments. Tuckeria came about as Jordan was inspired when he spent time living in San Francisco.

As a food lover, I think it's really exciting that we are seeing more ethnic options pop up around the place, especially for breakfast. I know a little about Mexican foods that are traditionally eaten at dinner time, but had no real ideas about breakfast. 80% of the new menu is Mexican, and was developed under the guidance of Mexican Head Chef Jesus, whilst Jordan has added a few cal-mex inspired classics.

A lot of thought went into this menu, trying to make sure it has authenticity, whilst still being suitable for the Brisbane market. A couple of weekends ago, Tuckeria opened early and Jordan invited some of his regulars and some other food interested parties to come and trial the menu gratis (free- ha, my Spanish is improving!) but then issued everyone with a survey asking them about their experience. What a great idea! 

Obviously I'm not going to review the options, as Jordan is a friend, but I can tell you that I think it's definitely something exciting for Brisbane, and worth checking out for yourself. The Tuckeria team are importing some ingredients, like all the chilli and paprika products directly from Mexico so that the food remains as authentic as possible, whilst embracing the goodness of Australia's top quality produce like our free range eggs, meat and fruit and veg. 

C decided on the breakfast burrito, a cal-mex classic, which was filled to the brim with scrambled eggs, fresh cut potato chips, Pico de Gallo Salsa and blackbeans for $11. The good thing about this option is that vegans can also enjoy if they go without eggs, and meat lovers can add chorizo for an extra $3.

I was a little less hungry and had the Sincronizada (breakfast quesadilla) a Mexican ham and cheese and some pinto beans. I also tried a little of both the salsa ranchez and the salsa tomatillo for $11.

There are plenty of other interesting options too, including the Mexican classic Huevos Rancheros for $9.5 which includes eggs, pico de gallo, and beans or if you're feeling sassy the divorced eggs- Huevos Divorciados also $9.5 which has fried eggs with corn tortillas, beans and salsa. 

You can also try the Abuelita Mexican hot chocolate for $3.3 or enjoy a Mexican styled coffee (a long black with a hint of cinnamon) for $3.

I was really delighted to trial the new menu and love that Brisbane is embracing many new options to our increasingly Multicultural city! Tuckeria's new breakfast menu is only available on weekends to start off and will run from 8a.m. - 12 noon. Get in and try it if you want something a little bit quirky for brekky.

Shop 13, Central Brunswick
421 Brunswick Street
Fortitude Valley QLD 4006
0406 377 278

Tuckeria Fresh Mexican on Urbanspoon
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