[Brisbane] The Deli New Farm

The Deli New Farm
900 Brunswick Street
New Farm, QLD 4005

Website: The Deli


Calamari linguini $17.50

Linguini tossed in anchovy & chilli sauce, garlic & Italian herbs with grilled chilli calamari.


Italian apple cake

Highlight of the cake is the berry compote served by the side.

Great place to chill out and people-watching. The cafe can get very busy, a lot of traffic in that little Brunswick complex.

[Noosa] Burgers va va vroom at Burger Bar

Burger Bar
Shop 4 Thomas Street
Noosaville – Qld – 4566

Website: Burger Bar


Last meal in Noosa and we opted for burgers.

At our time of visit, it was newly opened so I didn't know what to expect.

Lunch burger special $10

We got the chicken version with chunky chips served with homemade tomato sauce.

Honestly it didn't look much when arrived on the table but it sure smelled incredible.

One bite and I know why. The bun has been buttered and toasted lightly. The chicken pieces grilled to perfection. And those chips are the winner! So good I wanted a large bowl all to myself!

A man and son waiting for their takeaway burger munched on the chips and straightaway ordered another portion.

However, I'd say ditch the homemade tomato sauce. It's time consuming and didn't exactly tasted stellar. Chips still go well with good old ketchup.

Lamb burger - Top Bun $14

Needless to say, simply delicious!! Perfect moist lamb patty with delicious zingy coleslaw in warm buttery toasted bun. Yum.

I can't wait to go back to Noosa just to have the burger and chips again!

The owner/chef came out and asked everyone in the shop how were their burgers??

Oh, oui, they more than satisfy.

[Noosa] Bistro C

Bistro C Restaurant & Bar
'On The Beach'
49 Hastings Street
Noosa Heads

After coffee at Costa, we went to check out other shops on Duke St and drove around the area, house-spotting.

Lunch was at the extremely buzzing Bistro C just next to Berardo's Bistro.


Local seafood Portuguse style-pan-seared with garlic, chilli and tomatoes served with crusty bread and saffron rice A$32

Seafood was extremely fresh and tender, cooked to perfection. Rice is fluffy and fragrant. The crusty bread is very tasty on its own but even better to mop up the olive oil sauce infused with the seafood. YUM!

Algerian style duck leg on pistachio polenta with buttered spinach, date and lime relish and pomegranate jus A$25

Well presented dish, taste even better. Tender duck, smooth polenta, smoky and savoury sauce. All went very well with each other. At first I thought the description had too many things going on but the flavours just worked so well!

Calamari and chips from kid's menu

Extremely tender calamari, executed perfectly and chips is crunchy and fluffy.

Flourless chocolate and macadamia pudding with honeycomb bacci and raspberry jus A$15

The food was SO good, we had to have dessert eventhough the tummy was very full. And boy did the dessert deliver!

Very tasty warm pudding, honeycomb was flakey light, bacci mousse smooth and light, not stingy on raspberry jus. I hate it when some restaurant's menu say 'warm' pudding and it came out cold and most restaurant will only do smears of raspberry coulis.

I am pleasantly surprised when dessert came. Beautiful both to look at and savour.

I want to applaud Bistro C's chefs for bringing out such high calibre enjoyable food.

[Baking] Chocolate mudcake

Nobody can resist a rich moist chocolate cake.


Adapted from SHOP fashion cookbook; Rachel Ruddick's Italian mudcake.

400g dark chocolate
250g butter
1/4 cup water
1/3 cup brandy
6 eggs, separated
1 cup sugar
2 cups almond meal
250g dark chocolate, extra
1 cup thickened cream

1. Pregeat the oven to 180°C. Grease and line a 23cm square cake tin.
2. Melt the chocolate with the butter in a large bowl over a pan of hot water, stirring to combine. Remove from the heat and add the water and brandy, stir until mooth, then allow to cool slightly.
3. In a separate bowl, beat the egg wolks and sugar until thick and pale. Fold through the chocolate mixture with the almond meal.
4. Whip the egg whites in medium bowl until soft peak forms. Gently fold the whites through the chocolate mixture.
5. Pour into the prepared cake tin and bake for one to one and a quarter hours until cooked. Remove from the oven and allow to cool completely in the tin.
6. Meanwhile, make the glaze. Melt the extra chocolate with the cream in a bowl over a pan of hot water, and stir until smooth. Refrigerate until thickened slightly and pour over cooled cake.

This is a sinfully rich cake (read: fattening), indulge with caution ;-)

[Noosa] Costa Noosa Espresso

Costa Noosa Espresso
26 Duke Street
Sunshine Beach
Noosa
QLD 4567

For info, visit http://www.costanoosa.com.au/index.php

What better way to start a windy and chilly day on holiday than a cup of good coffee.




Latte, cappuccino and custard tart

Seriously good coffee! Make sure you drop by if you ever found yourself in Sunshine Coast.