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

New Chambers Greek Islands Taverna Sutherland NSW

We did get our Grappa to close off our meal.    John came up with this idea and we appreciated this, as we felt content, like back on an island village courtyard with the ambiance and buzz with mates and family.


Greek cuisine are a community thing, so share plates are always a good idea with these Mediterranean restaurants.  The menu may be male skewed, but then that could be related to the cuisine.    There is Haloumi but perhaps more salad creations can be valued by anyone of both genders to balance the meaty stuff and chips.   Greece was part of the Ottoman Empire for many years and at times I am blurred in my understanding of what is Turkish, Greek and Lebanese.

It was a packed Friday evening and the mostly young wait staff were quick on their feet.
Starters were to warm up the palate and we had the only salad then - the usual olives, tomatoes, Fetta Cheese and the like.    There was this pink salmon dip which was gentle but perhaps not strong enough for me.   


On the next opportunity, I would love to try the lamb Casserole, made with a heady mixture that includes Okra and the inevitable tomato.   I am also eyeing the grilled pork chops and the Zucchini fritters.   Interesting enough, the New Chambers also offers the GIgantes, Greek styled baked beans, something perhaps more suited for breakky time.

I am not fully a grilled meats person but i must recommend the quail and chicken offered as the mains.    That evening they were done just right, with a light smoky taste that also allowed the marinade and the meat texture to show.   The Ortikia or quail is my recommendation   - I like to split the bones, I savoured the well cooked meat and thought it was better than chicken or the lamb. 

What impressed me most was the dessert, but then again I am a dessert person.   I already  love angel hair pasta in savoury dishes and was amazed that they used this for the Kataifi, which turned out pleasantly not to be as sweet as the Baklava and the Bourekakia.     With nuts, lemon juice and cinnamon accompanying this dessert, Kataifi could have been a fusion creation in the Middle Eastern region from long ago.    Bourekakia is the Greek cousin of Borek in Turkey and are essentially flaky dough puffs with various fillings.







The New Chambers Greek Islands Taverna visited is located at Suite 47, 40-44 Belmont Street in Sutherland NSW.


Opening hours are from 12 noon to 2pm and from 6pm to 930 pm from Wednesdays to Fridays;  from 6pm to 930pm on Saturdays; and from 12 noon to 930pm on Sundays.  Closed on Mondays and Tuesdays.
Contact +612  9542 2333



My impressions of the New Chambers Greek Islands Taverna are that it wants to be a party place and a village hub.   It helps when they organise their dishes into packages and share plates.  Its location in the southern suburbs may have a benefit as there is no hassle for vehicle parking like in Cronulla or in the inner city suburbs.  

My group of five adults and a child did not get to try the seafood but that is another test of how well the Greek food comes up.   There was an enjoyable atmosphere when we dined but we seated outside and not in the middle of packed tables at the back.    I found service was efficient and the stages of the set meal for us progressed well.


My impressions of the New Chambers in Sutherland are:

Ambiance:  3.5 out of 5
Culinary:  3.75 out of 5
Customer Engagement: 4 out of 5
X Factor:  3.75 out of 5
Overall:  3.75 out of 5