Now executive chef at Thomson's Reserve in The New Inchcolm Hotel & Suites in Brisbane, Michael Crosbie spent two years at the award-winning Qualia on Hamilton Island. Crosbie's previous kitchens include those of Room 81 at Sofitel Gold Coast Broadbeach, Astral Restaurant at The Star, Quay Restaurant Sydney and Vanitas Restaurant on the Gold Coast as well as London's Park Lane Hotel. See inchcolm.com.au.
WHAT'S YOUR FAVOURITE TABLE IN BRISBANE?
I enjoy the tasting menu prepared at Urbane. The menu shows a great use of technique while remaining honest to the ingredients. The chef uses great imagination with no fuss, letting the natural flavours shine. See urbanerestaurant.com.
THE LOCAL FOOD DISCOVERY OF THE PAST YEAR?
Native Australian bush ingredients such as riberry, desert limes and bunya nuts are being more widely used. These ingredients are unique, foraged from the Australian land. Riberry, or lilly pilly, is a small vibrant pink berry that has a tart flavour similar to cranberry, with a hint of clove. The desert lime is a tiny citrus very high in vitamin C; for its size it packs a punch with its intense piquant kick. The bunya nuts are harvested from large cones that drop from the tree tops containing about 100 nuts per cone. They have a soft starchy texture with a sweet, nutty, potato-like flavour. Today's chefs are adapting their styles and techniques to incorporate these rare ingredients into their repertoire.
WHAT IS BRISBANE'S BEST-KEPT FOOD SECRET?
Australian beef is internationally recognised as having a very high standard of quality and flavour. We are lucky enough to have the Darling Downs region on our doorstep and the local graziers are excelling in producing the most amazing wagyu. So much so, it is becoming more difficult for chefs to source these highly marbled cuts because of demand for export.
PLACE TO GO ON A DAY OFF?
Mondo in the west end for some fresh organic flavours. Cobbler is known for their extensive whisky menu with hand cut ice, set in a vintage loft-style lounge. Brisbane also has some great roof-top bars – the lesser known Eagles Nest at The Point (in partnership with Moet et Chandon) is only open on Sunday afternoons, with an amazing view over the city and the river and there is a great range of craft beers on tap. See mondo-organics.com.au; cobblerbar.com; thepointbrisbane.com.au.
FAVOURITE INDULGENCE IN BRISBANE?
Discovering little owner-operated funky cafes, breweries and bars. The Valley and Newstead have plenty to choose from. They have a great vibe and the staff are always genuine and friendly with good knowledge of their local products.
PLACE TO GO FOR A BIG NIGHT OUT?
There are a few pockets in and around Brisbane, mainly The Valley on a Friday night with live entertainment and along Caxton Street after the Broncos get up is usually a pretty good atmosphere.
BEST TIME TO VISIT, AND WHY, FOODWISE IN BRISBANE?
Brisbane's temperature during spring (September to November) is awesome, and generally speaking the season's fruit and vegetables at the market are in overdrive. Late spring towards summer in Brisbane can be pretty warm, and a great time to enjoy the fragrant stone-fruit on offer. The Gold Coast beaches are only a 40-minute drive from the city which isn't a bad idea if it does get a bit warm.
WHAT SHOULD A VISITOR AVOID, FOOD-WISE, IN BRISBANE?
I feel like eating fast food is such a waste of a meal when you are travelling and exploring a new city. Discovering where the locals eat, interacting with the local people and finding hidden gems adds so much enjoyment to a holiday.
