Anthology Coffee Brisbane

Smashed avocado on sourdough with the 63 degree Celcius eggs.

Okay I have heard enough about not going for the Matcha waffles here.

However, a Wollongong based mate strongly tipped me off about trying the coffee at Anthology, which opened two years and have been earning accolades, which made me reflect on Ground Up in Toowoomba,  Proud Mary in Melbourne, Opus in Wollongong and Coffee Alchemy in Sydney.   The La Marzarcco Strada EP is used by Anthology as the main man, together with Mythos One grinders.

Anthology is within walking distance from George Street and not far from the Queen Street Mall and the Brisbane river side.   The cafe has a fresh and contemporary look, provides both indoor and outside seating and strikes me as spacious.   The food menu may seem limited, but I reckon here it is a matter of quality over quantity.   As with many contemporary cafes, the layout is one of openness, with the baristas and their machines playing a most important role.

As with any business success, crowds can make the customer perspective skewed if you arrive at the rush hour.  So to me, the trick is to wake up early, clear your mind at a reserve park and then top this up with Anthology coffee.   And this not just any blend that is fighting hard in a very crowded field in Australia.   Owner Adam Wang, who runs Anthology with wife Wai Yee, has a philosophy of providing a consistent surprise in the Australian variety of the coffee beans he utilises and so does not stick to one fixed brand in supply.

Blends used can be Drummer Boy from Geelong's Cartel Roasters, Daddy's Girl from Padre Coffee, Uncle Joe's, Dukes Coffee, The Mailing Room, Axil Coffee Roasters from Hawthorn, Proud Mary and Seven Seeds.   Anthology also emphasises the significance of choosing the right milk blend to go along with the already carefully selected coffee bean roast.   They utilise Bonsoy, Zymil and Maleny Diaries Jersey Milk.

And do not overlook the Cartel Special teas as well, if you are not a coffee fan.....

There is both outdoor and indoor seating with a two shop front facade.    One does not feel hemmed in like in an office lobby situation, nor a hipster  retro tight space in a really tight inner city suburb.    The look is fresh, punctuated by some sparing pots of plants, inviting interior floor space and an almost petite courtyard feel of sitting outside, though near the road.   I saw, again, the increasing trend of placing carefully presented toppings of pistachio, strawberry bits and edible flower parts on top of cream and more.

The female staff members  who interacted with us exuded enthusiasm in their way they went about things.    This adds to the whole experience  - people may just come for very good coffee,  but it is the so called icing on the cake that makes them committed regulars.   Granted that the scene in any cafe gets more intense as turnover of cuppas is important, it is how cafe owners and staff synchronise to provide a unique smooth encounter for customers that over rides all and brings in the positive uniqueness of the business.  For example, if you ask, the staff are observed for their willingness to detail more about their varied coffee selections.

Eggs Benedict Anthology style.

Both of us also looked forward to breakfast grub and we were not disappointed at all.    I had my usual test when visiting a cafe for the first time - the Eggs Benedict.  I note that the way Anthology prepares and presents its Onsen styled poached eggs is superb -   luscious, tasty and a class above.   SK had the smashed avocado on sourdough with the Onsen poached eggs.   Very careful thought has gone into the side ingredients as well - how the cherry tomato enhances, how the breads give contrasting bites and in the way they complement the main parts.

My impressions of the Anthology Coffee are:
Ambiance:  3.5 out of 5
Culinary Delight:  4 out of 5
Staff Engagement:  4 out of 5
X Factor:  4.5 out of 5  The coffee is just awesome smoothness, not overly bold, yet with rewarding flavour.  Also seek out barista David, besides Adam.
Overall Score:   4 out of 5

Recommended dishes from Anthology Coffee are:

Coconut Chia Pudding, with side fruit servings like blueberries and strawberries.
Salted Caramel Brownies.
Eggs Benedict, with a stand out 63 degree Celsius poached eggs.
Bacon and egg Paninni.









The Anthology Cafe visited is located at 126 Margaret Street, Brisbane, Queensland.

Opening hours are from  7am to 330pm on weekdays and from 730am to noon on Saturdays.  Closed on Sundays.
Contact +617  3062 7077





 

Miel Container Brisbane

It was a day when two Hollywood stars were in town -  but all we wanted to do that mid afternoon was to sample the premium burgers from Miel Container.


This unassuming place, true to being like a part of a parked shipping container, is just off the intersection of Mary and Albert Streets in down town Brisbane.   It was a rainy day, so things looked more cluttered at the front of this burger joint.   Oh well, not just another burger joint!   The servings are large like in the USA.   The garnishing is fusion, well, like in good young Australia.    The flavours and sauces are gratifying and meet expectations.   The service is fast, no nonsense and allows you to dig in as soon as possible.    There are different kinds of buns for variously named burgers.


Under a slow drip-drap, and amidst the excited screams for actors Chris and Tom around the corner,  we were shown a more conducive seating table at the side of a lane, with scavenger  birds patrolling for any scraps and scabs.    A quick note - I reckon it is best to have takeaway from this place, free up the waiting customers and enjoy your burgers in the office or at the park..  Of course, only provided it is a beaut Queensland day, that perfect the next kind of conditions.

The young female Korean staff at the cash register did warn me about the spiciness of their Tandoori chicken thigh burger, but I was stuck with this mindset that a lot of traditional foods are watered down in spiciness and chilli levels to cater for the main stream in Australia.   Oh well, she was not kidding, for SK found out that it was over the top in chilli hotness  - and I agreed when I sampled a bite.  Hot, hot, hot even with the cooling properties of cucumber, cheddar cheese and Tzatziki dipping sauce.   Oh yes, this was served on a fruity Ciabatta bun.


I stuck to my Miso Smoked marinated pork belly burger, served with gherkins, red onions, tomato, garlic Aioli and lettuce.   The oomph from Miel comes form the toppings, sides and flavourful things packed under the buns.    Miel burgers are meant to eat with hands, do not really require sauces and are something like , why not cross leg as well?     The key to Miel is that once you get that delicious spot, you forget about whatever rest you were concerned about.   They have elevated themselves above our countless kid experience at fast food chains and moved us to adult heaven for burgers.


Korean BBQ Bulgogi Burger  - how's that for an intermarriage between East and West?  Maybe this dish had already been created near the US military bases at Yongsan in Seoul, but I don't really know.    Placed on a Brioche bun, thin salted beef strips flavoured with hints of soy sauce and garlic Aioli are tucked with cheese, tomato, Spanish onions and Mesclun  (that Provencal salad mix of selected young leaves).


Hark back to the Miel Original Burger if you find too many choices not easy to cope with.
Owner Johnny Na uses breads from French baker Sebastian Pisasale.


Oh yes, there also simpler burgers available -  fish, chicken, veggie and beef.   There is even an easy to follow guide to make up your own burger.








My take on the Miel Container is to relive teenage days, relish moments when we did not  have to cook and a stop at a burger joint was only one step into a multi staged party for the night.   I would not say Miel burgers are a snack, they are complete hand crafted meals in my eyes.   I reckon it is also a cool place to hang around, for you could highly likely run into someone you know - or wish you had a chance to meet up with.   Just make sure as well that your messy burger has not resulted in a slightly messy mouth when you want to impress your most beloved.




The Miel Container visited is located at 96 Mary Street, Brisbane, Queensland.

Opening hours are from 11am to 11pm on Fridays and from 11am to 10pm every other day except Sundays, when it is closed.
Contact +617  3229 4883





 

Cucina by Toscani's South Bank Brisbane

Nutella and Ferrero Crunch Milk shake, with Chocolate Ganache, hazelnuts, vanilla bean ice cream and a dash of whipped cream.

Toscani's has several restaurants in the greater Brisbane area, including Victoria Point, Riverlink, Loganholme and Carindale, and with a Robina outlet on the Queensland Gold Coast.  It has been 18 years since Toscani founder Chris Maggachis commenced in Garden City.


Friday night at the South Bank outlet of Toscani's.    Despite some  long wait experiences I read in cyberspace media, my group of four adults and an infant did not encounter any issues with the service.   I rather found the blonde haired staff interacting with us doing his best with customer engagement, even located in a touristy area after a long day.   Did I find the Italian cuisine here watered down to suit the passing parade of South Bank visitors?   Pasta, pizzas and the usual menu for a quick bite may have first given me some impressions I get from the Gold Coast places I usually avoid, but there is a difference at Cucina's here.


I reckon it is better than those obvious touristy places, the menu can be varied and I love the open kitchen concept.   For breakfast, there is Primo bacon, fruit and fig loaf slices together with three variations of breakky - Mediterranean, Bubble & Squeak plus the Big Aussie.    Lunchtime till 5pm has sandwiches with lamb, salmon, veg and grilled chicken variations.   Little Stanley  Burger is captivating, with garnishes of beetroot relish, Swiss cheese, onion rings, Chipotle Aioli, tomato, Dijon mustard and edible leaves accompanying the bacon and beef, with fried egg.   I must say the last ingredient seems to be a current Brisbane thing - in NSW and Vic, it is the ever present poached eggs, often the 63 degree option.

Seafood Paella from Cucina at Toscani's  - with Chorizo, mussels, calamari, chicken and sauteed prawns.

I enjoyed my Mango Smoothie whilst eyeing the Berry crush version ordered by one of my fellow diners.     I dare say the  Ferrero Crunch milkshake is a must, it looks and tastes awesome.   I found the Spaghetti  Marinara of good value, with a mouth watering sauce and fresh seafood of four types - scallops, mussels, prawns and calamari.    The Hawaiian pizza, with smoked leg ham and pineapple on a  Napoli base, was acceptable but I was diverted by the seafood Paella share plate for two persons.


My preconceptions were that Paella has to be orangey in colour, but again I may be missing something.   The saffron rice here is of a different type and was not as fluffy in texture that I had hoped for.    Still, the Chorizo provided an uplifting smokey and rewarding flavour to contrast with the seafood and chicken buried in the mix.   This iconic Valencia and eastern Spanish coastal culinary delight ranks as one in the top list for me.


We did not have the marinated grilled Tiger Prawns  - a rather Queensland thing - and the roasted beetroot, which is served with candied walnuts, broken goat's cheese, orange, baby spinach and Cavolo Nero. (bumpy leaved kale).


I found it good Cucina's here has Greek meatballs ( Keftedes  with basil and accompanied by a cherry tomato salad drizzled with Tzitkizi,  a Greek dip sauce made from strained yoghurt from sheep or goat, mixed with red wine vinegar, cucumber bits, salt, garlic, olive oil and Dill );  and  the Italian Arancini rice balls  (with Mozzarella cheese, olive, Aioli and tomato fillings), apart from the usual Antipastos, garlic and Bruschetta Pizzettas  or grilled meat skewers.

I love this version of a deep fried pizza like bread slice.

The kids' menu even has Spaghetti Bolognaise - how thoughtful!   In the adult section, eye  catching are the New Zealand green lipped mussels   (brewed with red wine and Napoli sauce and garnished with sauteed onions and garlic)  and the Spanish styled braised pork (with capers, black olives and tomato sugo plus served with Chat potatoes).


My impressions of the Cucina by Toscani's at Southbank Brisbane:

Ambiance:  3.5 out of 5
Culinary: 3.5 out of 5
Customer Engagement;  3.5 out of 5
X Factor:  3.5 out of 5
Overall:  3.5 out of 5





The Cucina by Toscani's visited is located at the corner of three streets - Little Stanley, Grey and Ernest  - in the South Bank, Brisbane, Queensland.

Opening hours are from  730am to 1130pm from Sundays to Thursdays and from 730am to midnight on Fridays and Saturdays.
Contact +617  3846 1000

 

Sparrow & Finch Espresso, Bar & Grill Brisbane

Business rush hour, but on a Thursday, in the so called banking precinct of Brisbane city centre, on the other side of the River from South Bank.   We just followed the trail of office workers and the presence of banking corporate offices.  Then we entered a fresh looking interior, with outdoors visible to Adelaide Street, and felt the vibes of people seeking a quick pick me up or slow business lunch.    The wait space was like a long corridor, Creek Street Corner outside was more of a lane and the ambiance is light and airy but with a buzz.   We chose a table on the pavement under stand up foldable umbrellas but with protection from the road traffic.


The menu is a balance of practicality, so called more healthy and office crowd favourites.  Yoghurt, pasta, wraps and Mediterranean salads are offered along side burgers, steaks, Parmigianas, sandwiches, chips and calamari.   Much of the food is already prepared before  hand and laid out in warmed containers in the long glass display.   My group of four adults and an infant had the pasta, curry and pizza.  Brisbane is a city that does not get into your face, like the brash courier cyclists, self-obsessed middle aged men in suits and the obvious lack of infrastructure causing crowds you find in the Big Smoke of Sydney.   Even in a business hub of town I found it relaxing, although the staff at S & F were caught up in the lunch hour rush.


It is obvious that the place opens late to pamper and relieve the office and corporate workers as the week moves on.  The facade at the entrance is already corporate like, with a deeper yellow colour to further entice us in.    The dishes we had were acceptable in standard but again, I could not expect much further than this as the kitchen churned out food on the go.   Maybe I should return in the evenings and see if the dining lifts up above the daytime rush.


The dark wall colours and layout does suggest attempts to create a more upmarket eatery and drinking hole.    It is likely its location is also its advantage, a stop along a crawl for half suited office crowds to recover or celebrate after the day's events at the office.




Sparrow & Finch visited is located at 100 Creek Street Corner, Adelaide Street, Brisbane Queensland.

Opening hours are  from 630am to 5pm on Mondays and Tuesdays;  from 630am to 9pm on Wednesdays and Thursdays; and from 630am to midnight on Fridays.  Closed on weekends.
Contact +617   3236 5353





 

Mr.Edward's Alehouse & Kitchen Brisbane

Eggs Benedict, first dished up in New York, is now a commonly found staple in breakfast cafes across Australia.

We were looking for breakfast and were diverted from visiting the Anthology Cafe in downtown Brisbane, due to the road blocks set up for Chris Helmsworth and Tom Hiddleson doing their stuff on location shooting their movie Thor: Ragnarok.   I always find magic when something is preventing achieving a plan but then we get to discover something else.    This early morning it was not exactly going on the less trodden path, as the shut off for foot traffic at the junction of Mary and Albert Streets on a working day did cause traffic diversion of both vehicular and human versions spilling on to the nearby city centre roads.


And this was how we discovered Mr. Edward's, aptly named right alongside the road's namesake.    I sensed we were sort of in a tourist visitor area but I could be wrong.  The Verve Hotel was just a stone's throw away, providing a kind of pub and dining environment, and so was Mr. Edward's.  Well this was just at 9am on a work day, but the male staff greeting us, was absolutely helpful, engaging and welcoming.


Mr. Edward's has many cured and smoked meats, so I opted for their version of the   Aussie Big Breakfast.  I was duly rewarded by the most lovely sausages and mushrooms, with a hint of southern European and the Australian farming regions.    What topped my serving was the rather well made bread, good enough to eat by themselves.


Perhaps I have seen too many Eggs Benedict in the greater Sydney area and the Illawarra coast.   The version by Mr. Edward's is drier and the poached eggs are not Onsen style, so there was some comparison in discussion with my breakfast companion SK.  


I am told that the chef here has an experienced reputation, so expectations are set rather high.    We did not experience long waits for our food on this visit.   I reckon it is also a gathering place for parties, with an extensive alcohol bar featuring crafted beers, wines, spirits, cocktails and more - the way to go like in contemporary Sydney and Melbourne, a licensed place with meats, seafoods and in a happening place.   Further, Mr. Edwards is a showcase of Coopers Brewing stuff  - and I did note the Coopers beer infused banana bread...


A further peek into the menu reaffirmed my positive vibes in what they put out for their customers.    Simple sides for main meals later into the day and night included duck fat roasted potatoes;  chips served with Parmesan cheese and truffle;  beetroot slow roasted with almonds and Greek yoghurt; and saute button mushrooms.   The cheese selections are worth checking out - with Cremeux from the Adelaide Hills; the Barossa Triple Cream; Cave Age Cheddar from Somerset; and the Ubriaco Al Prosecco, a salted Italian cow's creation with light citrus notes.

Big Breakfast Mr. Edwards style.

The Trio of pork as a shared plate has ham hock parcels, Tamari char grilled Chorizo, slices of crispy pig ear, braised pork belly and potato scallop.  Tamari is a niche soy sauce produced in the Chubu area of Japan.


The seafood Paella is brimming with spiced Pimiento  (a large, red and heart shaped cherry pepper), Whiting fish, mussels, octopus and squid, and further enhanced by Chorizo, peas and fresh herbs.


I must return....especially for the cherry baked Alaska, with vanilla bean ice cream, hazelnut sprinklings and chocolate sponge.   Plus the wild Rabbit Saddle Sous Vide Ballentine, a rather captivating dish that has artichoke puree, blueberry gel and hand picked spinach looking Sorrel gracing an apricot flavoured pork and rabbit Bon Bon. 


There is also a spanking new barista coffee machine at the front (Edward Street side) - Establishment coffee.   Mr. Edward's opened at the end of July 2015  - owners Daniel Whiffen and Gerry Murphy have designed and run a place to stand apart from typical competitors by offering an Euro feel not just in cuisine like slow cooked meats, but also in the drinks list, and still retaining a familiar ambiance for Brisbane diners.

The early morning after the night before....

Mr. Edward's Alehouse & Kitchen visited is licensed and located at  46 Edward Street, Brisbane.  This is at the junction with Margaret Street.

Opening hours are from 7am to midnight every week day and from 9am to midnight every Saturday.  Closed on Sundays.
Contact +617  3137 1590

Public Restaurant Brisbane

Pork belly accompanied by apple.

The first time I noticed the term "KFD", I was so slow witted that I did not even think of Kentucky Fried.   That was because this is on the menu of the Public, a rather ambient dining and watering hole at the quiet end of George Street , as far away from the Treasury Casino as you can get.   Located up an escalator, the Public is on the first floor, exudes suggestions of a private club with just the right level of subdued lighting.  I can see groups at tables perhaps seeking refuge from the world after a long day  - business colleagues, middle aged mates, huddles of women, couples and families.

Oh yes, back to KFD and this Public version of deep fried and spicy battered duck.   Duck dishes are my weakness I admit, but I was distracted then by other interesting offerings in the menu that evening.  Spatchcock - yes.    Belly pork - a definite YES!    Cocktails - oh ya. The drinks list is generous  - a potential and actual place for business gatherings.

Scallops with bacon.

We started with relaxing drinks, I chose the low glass Malabar Crush, with hints of spices and getting into a comfy zone. The best refresher is perhaps the Cucumber Collins.    The strongest offering is possibly the Charred Monk, with a foundation of Dom Benedictine,  La Goya sherry and Bowmore's, then tempered with a twist of Jerry Thomas bitters.   The Public Nuisance may appear light in spirit, with Elderflower, strawberry, cucumber and sparkling wine, but do not forget there is gin.   On an interesting note, there is egg white in A Parting Gift, which is also graced by Amaro Nonino, Bourbon and peached tea.

And you can have your Pina Colada too.....

For food starters,  I recommend the south east Asian spinach (Kangkong) served with worms, if it is still available;  the Emu Tartare with mustard and the duck egg, runny served on toast and enhanced with truffle.

The Treasury Building, walkable from the Brisbane River but on the other side from the South Bank. (photo below)
Entree salads (Photo above)

The cuisine style here can be baffling to pin down.   It suggests inspirations from various cooking traditions, some fusion and definitely making use of the best Aussie ingredients.
In conversation with staff, one of them perhaps summed it up best - "a bit of everything, the best of each".     Therein to me lies the attractiveness of its menu - it can surprise, it can be relied upon and it can be different.


Five of us at the table were provided generous serves of dishes requested, with even the sides in large portions!  I did find the pork crackling rather light coloured but not oily at all.The Cous Cous Chickpea, drizzled with lime, was an appetiser all right.   Scallops are best prepared in my view in French, Cantonese and Tasmanian styles  - that evening we had scallops served with bacon, which combines the contrasts of delicate seafood tastes with the traditional breakfast crispy crunch.


Staff service is attentive and we soon mellowed into the night.   A rather late evening as well.  This is a place with no rush though for dinner time  - and the set pace by Public makes your evening.  The best of sea and turf is exemplified by just one offering from Public - that of Chorizo served with octopus and potato.  Isn't it remarkable, I initially thought, of such a combination?   The strong bite of a preserved sausage is taken with the rather different texture of the seafood.   The potatoes are though, like those served with fish in the European style.


Oh yes, the spatchcock met beyond my expectation..  It came out well cut, with a juicy bite and wholesome outcome on my palate.   Apple slices tempered a meaty sensation but then it was garnished with sesame as well.   The pork belly appeared with traditional garnishing  of cherry and apple, making me feel it was already Christmas night.    Both meat dishes struck me as having the right level of succulence, presentation and uplifting enhancing sides.

Making use of seasonal and sustainable sourced ingredients and supplies does show out in the food, apart from the craft and culinary styles practised in the kitchen.   Framed coloured drawings of creatures that are on the menu grace the walls like in traditional hunting lodges, but the hipster element still comes through with bare concrete floors, Scandinavian themed timber chairs and tiled walls.








Public Restaurant  visited is located at 400 George Street, Brisbane, Queensland, near the corner with Turbot Street.
It was awarded One Chef's Hat in 2016.

Opening hours are from 1130am to 11pm every week day and from 5pm to 11pm on Saturdays.  Closed on Sundays.
Contact +617  3210  2288


My impressions of Public in Brisbane are:

Ambiance:  4 out of 5
Culinary: 4 out of 5
Staff Engagement: 4 out of 5
X Factor: 4 out of 5
Overall:  4 out of 5






 

Stellarossa Edward Street Brisbane

I was searching for takeaway coffee and croissants.   We looked at the glass shelf display and could find more sweet stuff.

The young female staff offered to check with the kitchen if fresh croissants could be made.   I thought this was a nice gesture.  It reminded me of another person in Brisbane a few days earlier who thoughtfully suggested I could take the complimentary bus coach from the Domestic Terminal to the International one.  I had aimed to jump on to the Air train, but she said to me. "You would save five dollars."

And I did not have to wait for this bus coach either, it came in as if on cue, as I approached the related stop area.

The Stellarossa cafe here at Santos House has an open preparation counter, with a very focused guy concentrating on his stuff.   I collected my ham and cheese croissants fresh and direct from him, a refreshing encounter as opposed to other cafes where we do not know how our orders have been made.  

Coffee here utilises Arabica and its five and six star blends are popular.  We did not have time to savour the food, with an extensive menu.

That morning, there was a movie location shooting at the corner of Mary and Albert Streets, no that far away -  but we enjoyed walking along Edward Street this particular day....



The Stella Rossa cafe visited is located at 60 Edward Street, Brisbane, Queensland. 
It is run by Adriana and Daniel Jasiecki.

Stellarossa has franchising opportunities and has several outlets in the Brisbane area and other parts of Queensland.already 

Opening hours are from 6am to 4pm every week day - this cafe is closed on weekends.
Contact +61 7 3211 2250 or +61418 763 389 or +61439 215 541

 

Return to Brisbane

Brisbane Revisited

Singapore noodles (char bee hoon) at 20 Aussie dollars a plate? I could get that for half the price even in downtown Sydney. And a quarter of that price in Singapore itself. Maybe I was at a touristy place, a food joint in the middle of Queen Street Mall. Couple that with a huge glass of fat yak, teenagers hanging around as in any cbd and a lively air unexpected of a Tuesday night. Welcome to Brisbane.

The evening before, there were a fair share of fitness-conscious runners and group barbies humming along the South Bank. When Shane arrived from Adelaide late at night, we had gone over for a quick drink - and chose to have it in an unusual combination of a a liquor shop with a serving bar. I had never seen one like that in other parts of Oz, but I do not exactly hold a good record of pub-hopping. Welcome to Brisbane.

Queen Street Mall has always fascinated me, whether after a State of Origin NRL game between NSW and Queensland, or on an unassuming evening after a whole day of conference. In late March, the air is till balmy and inviting. I think it must be one of the longest pedestrian malls Down Under. This time, I realised that it is not flat like Pitt Street Mall in Sydney or Bourke Street in Melbourne, but actually has an incline. What I also did not expect was a teenage guy begging for money - not in Brisbane I thought, with the same aghast when I first encountered such beggars along George Street in Sydney CBD in the mid-nineties.

On the other hand, there was a pleasant surprise in encountering a sort of compact marsupial under the moon light in the river side Botanical Gardens. The creature, with endearing big eyes, was as taken aback as us on a wide clear path. It seemed to be nursing an injured limb. We could see the Wheel of Brisbane, in all its white fluorescent glory, across the Brisbane River. The river is the pulse of Brisbane, offering secret delights and perspectives. Mine this time was to feel the wind in my face, as I stood at the front of a Citicat boat chugging up to Queensland University at St. Lucia. The deck hand had to tie the ropes up each time we approached a stop -and there were many. He then had to untie them when we left. Observing this gave me a sense of rhythm about life on the river banks - a timelessness of routine, patience and getting things done.

I loved using the waffle machine at breakfast one morning, churning them out before splashing each piece with honey. The gadget operated automatically, although it gave a human feel to the experience, providing supple waffles of the right taste and texture every time.

Oh ya, the stir-fried rice vermicelli ala Singapore was indeed delicious, better than in Sydney. It was garnished with lots of fresh and spicy-hot red chili cuts. Even the convention centre food was great. I was reluctant to leave Brisbane.