Chouquette

Whilst having a leisurely walk around New Farm we stumbled across Choquette. Though we had heard good reviews from friends, we had never tried it for ourselves.

There was not a lot of seating but the casual-eating layout allowed for communal eating with strangers along a bar type setup. It was about 12:30pm and the place was packed so we decided to take-away some of their delectable pastries.

After much consideration (indecisive us) we selected:

• Chocolate Tarte
• Pain au Raisins (Raisin Pastry)
• Pastry with apple filling

The Chocolate Tarte was very rich and chocolatey (as you'd expect) but was more gelatinous than we expected. It was still enjoyable but not the best chocolate tart we've ever eaten.

The raisin pastry was 'just ok' and perhaps slightly overcooked. We were a little disappointed as we fell in love with these things during our trip to Montreal.

 

The pastry with apple filling however was delicious and had just the right balance of light, crispy pastry and apple filling.

Having now tasted a few of the items on offer, I can understand why Choquette is so popular given the relatively limited pastry choices around town. Perhaps we will make our way back there again to try a few more...



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Piaf

We took a day off on Friday and decided to go for a nice lunch and movie at Southbank.  After reading many positive reviews about Piaf, we decided to give it a try.

The setting is quant, nicely set tables and comfortable chairs with a back drop of jazz music to soothe the soul.

The Menu is simplicity itself as there are only half-a-dozen choices for each course. The price is quite reasonable too.

For entrees, we ordered Tiger Prawns with Confit Leeks and Pernod Beurre Blanc ($14) and Smoked Ocean Trout with Apple Radish Remoulade and Crisp Rye Bread ($14).

The prawns were well cooked and the beure blanc brought a light buttery taste to the dish without being overpowering.

The smoked ocean trout was a little strong by itself but mixed with the other elements on the plate was quite pleasant.

For mains, I had the Atlantic Salmon with Fennel and Sauce Vierge ($24) and D had the Pork Loin with Gremolata, Fondant Potato and Mustard Sauce ($24).

The salmon had a flavoursome, crispy skin and was served with a zesty tomato that didn't quite match with the salmon but shone by itself.

The pork loin was wonderfully caramelised with a delicious sauce that complemented the dish well.

We couldn't quite fit dessert in but promised each other to come hungry on our next visit to Piaf!



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Casamia Paris

Casamia Paris is the perfect go-to dessert place for Southsiders for those who prefer a more ‘westernised’ dessert. There are plenty of places that sell Asian desserts such as soy custard, blended ice and bubble tea. As for French-style dessert, I think this is the only cafe this side of town.

It is a small cafe with simple furnishings. On our first visit, the crowd was very loud and noisy, so we took away some desserts and enjoyed it at home. The shop was basically empty during our most recent visit, so we decided to sit down and slowly savour the desserts.

I ordered the Strawberry Delight ($7) and D tried their new Coffee Pudding ($7). My Strawberry Delight was very light and fresh. As for D’s Coffee Pudding, I think it needed a bit more coffee kick.

All their desserts looked beautiful and tasted great. This will definitely be the place we go to satisfy our dessert cravings.



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Le Bon Choix

Le Bon Choix is a French Patisserie located in the Brisbane CBD. I first discovered it about a year ago and it's now the place I go to satisfy my cake cravings. The cakes here are wonderfully crafted and amazingly delicious.

It is difficult to explain but their cakes are like a completed puzzle where every part fits together perfectly. The flavours are delicately balanced and all the textures are there.

They have a wide array of treats such as cakes, croissants, pastries, macaroons and coffee.

D & I decided to share a Ham and Cheese croissant ($5.90) for lunch, so we have more room for dessert. This plain-looking croissant actually took my tastebud by surprise – soft, fluffy and full of flavour.

Moving on to dessert, we shared Le Bon Choix ($7), their signature berries mousse and chocolate roulade and L’esperance ($7), a smooth coconut mousse with crunch chocolate pearls and passionfruit jelly.

Le Bon Choix

L'esperance

The ‘Le Bon Choix’ was definitely the choice of the two and, whilst L’esperance was nice, doesn’t compete with some of the other cakes we have tried here.

If you like cake and you haven’t been to Le Bon Choix - don’t let another weekend go to waste!



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Brents - The Dining Experience

With a name like “Brents The Dining Experience” you may be justified in expecting to be greeted by a pretentious over-the-top waiter who sneers at your menu choices. However, what Brents brings to the table is something very different.

We discovered Brents a few years ago quite by accident, when looking for somewhere new to dine. The restaurant is inconspicuously nested amongst a residential area in Toowong, Brisbane and the restaurant’s setting, like its surroundings, are the heart of simplicity itself.

But whilst the setting may be simple, the food carries a depth of flavour and sophistication the likes of which we have struggled to find elsewhere. Tempted by the degustation menu, we strayed from the path and decided to create a small banquet of our own.

The waitress (friendly and confident) took our orders and shortly returned to set our table from scratch based on what we’d ordered - a nice touch compared to others which simply remove redundant cutlery.

She returned shortly after with a surprise Amuse Bouche - a small glass containing fresh salmon, thinly sliced, with a chive crème fraiche and thin wafer biscuit. The salmon was delicious and the balance of flavours just right, a wonderful start to the evening.

Next came our appetisers, “wild mushroom cappuccino with truffle oil and ibèrico crumbs”. The mushroom soup was smooth and flavoursome and was complemented well by the accompaniments; all served in the cutest little cappuccino mug we’ve ever seen.

Following on, our entrees arrived -

• Blue swimmer crab, green apple granita, chive crème fraiche & baby herb

• Red claw yabby, citrus cured salmon, nasturtium, mandarin jam, melon & lemon oil

The blue swimmer crab was the definite winner of these entrees, stylishly served in a fishbowl, with an abundance of crab meat and supporting ingredients bringing out the full flavours of this dish. The red claw yabby with citrus cured salmon was also a lovely dish, but perhaps a little on the small side.

In preparation for the main course, out came the palette cleansers -

• Rockmelon, ginger & chilli

• Roasted pineapple & mint soda

Both worthy options, one of us preferred the rockmelon (a sorbet) whilst the other much preferred the soda, served in a retro but charming little flask.

Palettes now cleansed, it was time for the main course!

Mains:

• Slow cooked eye fillet & braised neck, mustard & herb crumb, parsnip & red wine jus

• Pork belly & cider glazed jowl, boudin noir, apple & basil sorbet, cinnamon jus

Sides:

• Duck fat potatoes, truffle cream & parmesan

• Radish stems, blue cheese, candied walnuts, compressed pear & aged balsamic

The mains were both lovely but the eye fillet (cooked 3 ways) stole the show through a combination of flavours and textures that made this dish complete. The pork belly was perhaps a little more cooked that we had expected but due to the flavour and accompaniments, completely forgivable.

The duck fat potatoes CANNOT BE MISSED. Based on experience, it would be a crime to visit Brents without experiencing the pure unadulterated joy of their duck fat potatoes with truffle cream.

With barely an inch of room in our stomachs (or belts) we embarked upon the final adventure for the evening - the mysteriously named ‘black forest floor’. This dessert was a lovely end to a lovely meal and was essentially a deconstructed black forest cake with some creative elements such as toadstools made from soft cherry meringue and chocolate logs.

Throughout the evening the waitress delivered a helpful narrative for each dish, including how the chef recommended it be eaten. Water glasses were regularly filled without need of asking and sufficient privacy given to keep the romance alive.

Brents “The Dining Experience” lived up to its name once again and endures as being in a class of its own. We will be back and recommend you take the journey as well next time you’re looking for some finer faire.


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La Provence

La Provence is a suburbia gem hidden in a quiet corner of Coorparoo. Despite the isolated location, this place has been fully packed almost every time we've visited. The owners are traditional French and bring a sense of authenticity to the dining experience, complemented by a friendly team of wait-staff. 

In a strange twist of fate I found myself at La Provence twice this week: 1. for a friend’s birthday on Saturday and 2. for a family get-together on Tuesday - demonstrating how much this place is well-liked by my family and friends. :)

The setting is cosy and relaxed, which is well-suited for gatherings with family and friends. What we find intriguing is the cow-themed salt and pepper shaker used throughout the restaurant. I don’t know if it is only a preference of the owners or if it has some relation to the cuisine.

The food not only looked beautiful on the plate and also tasted beautiful on the palate.  My favourite is the Duck Thigh with Orange Sauce.  The meat was tender and well-balanced by the citrusy flavour.  My only criticism is that there is not enough sauce on the plate.

Duck Thigh with Orange Sauce ($33)

I had Deer Medallion with Peach on my other visit.  The gameyness of the meat was well-balanced by the sweetness of the Peach.  In saying that, I still find the meat a bit too tough to my liking.  Maybe deer just isn't my thing.

Deer Medallion with Peach ($37)

Everyone enjoyed their dishes whilst also suffering a healthy amount of food-envy. 

Traditional Onion Soup with Cheese Croutons ($14)

Pan Roasted Salmon in Puff Pastry with a Crab Sauce ($29)

Almond Trout ($31)

Lamb Cutlets with Hazelnut and Ceps ($35)

Duck Breast with a Morel's Sauce ($31)

The Mixed Dessert Platter should not be missed if you are after a tasting plate.  The combination may vary each time, giving you the chance to taste the different dessert from the menu.  It is huge and is recommended for sharing. 

Mixed Dessert Platter ($21)

I would definitely recommend this restaurant to anyone who would like to try French cuisine without burning a hole in the pocket.   

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Chocolate Chips and Raisin Brioche

I learnt this from a bread making class during my visit to Montréal, Canada. The class was conducted mainly in French but the teacher was kind enough to send me the recipe in English.

I have made this a few times and it has always turned out praiseworthy. The only warning I have is, “Do not attempt this recipe unless you have at least half a day to spare”. It takes a long time to leaven the dough.

Ingredients:
10 grams of dry instant yeast
240 grams of water (25°C – 35°C)
40 grams of sugar
25 grams of milk powder
8 grams of salt
400 grams of bread flour (unbleached & untreated)
1 fresh egg
80 grams of cold melted butter

Instructions:
1. Pour flour, sugar, salt, milk powder, egg, butter, yeast and water into a large mixing bowl.

Note: If using fresh or active dried yeast, mix yeast with water first before pouring into the rest of the mixture.

2. Mix the ingredients for a few minutes using an electric mixer with dough hook attachment. If you do not have an electric mixer, you can mix by hand using a spatula and then fold it on the table for about 15 times.

3. Clean around the mixing bowl and cover it with cling wrap. Let the dough rest for 1 hour.

4. Divide the dough into half.

5. Using a rolling pin, roll the dough on a lightly floured surface into a rectangle. Sprinkle chocolate chips on the first batch and raisin on the second batch.

6. Roll up the dough again to form a cylinder.

7. Divide the dough into desired weight (approx. 65 – 70 grams)

8. Gently round the dough and let it rest for another 20 minutes.

9. Lightly floured two round baking tins.

10. Shape the dough and arrange it on the baking tins.

11. Let it proof for about 75 minutes.

12. Preheat the oven to 175°C.

13. Brush with eggs to give it a nice brown colour.

14. Cut the top into a cross-shape.

15. Optional: Sprinkle with sugar crystals to give it a crunchy bite.

16. Bake for 15-20 minutes until golden.

Here is a picture of one I baked earlier using a bigger tin.  This recipe makes about 14 -15 brioches.

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