...above grub st club sandwich
...grub st house made preserves!
...stix, chef/owner
i have been to grub st a couple of times now...+ i've heard friends talk about it often...+ i've seen regular mentions on twitter & finally i did read about grub st in gourmet traveller's 2011 restaurant guide listing them as one of brisbane's best cafes...cut a long story short! this is one place you need to seek & enjoy!
self taught chef stix (travis grigg) owns grub st with his partner tamara. stix is really enthusiastic & energetic...i find him very funny & his passion is certainly pushing his 'off the track' cafe to great heights!
i met for lunch recently with wine maker & consultant peter scudamore-smith & we happily devoured our meals with peter supplying the wines...i ordered pulled pork salad w roasted peanuts, asian herbs, carrot & tamarind glaze while peter ordered the chorizo burger w roasted peppers & jalapeno jam. we washed this down with barambah shiraz viognier...delicious!
stix made a surprise dessert for us of dense fudgy chocolate brownie w peanut butter icecream & rhubard (gf)...this went very well with peter's barambah rack dried semillon (sticky).
talking with stix during the course of our lunch i found out that he is a mad keen surfer, likes to push the food boundaries for his diners to enjoy, seeks inspiration from many cook books without having a specific favourite & loves making traditional dishes...eg a recent special of nasi goreng, making everything from scratch...one customer who ordered this said it took him back to eating this dish whilst travelling through indonesia.
stix is also quoted saying he has 'tolerance for the intolerant'. stix has an intolerance to diary so understands customers dietary conditions...at grub st you will find plenty of vegetarian, vegan & gf options on the menu. stix said the biggest seller is the carrot pancakes w beetroot hommus, housemade labne, poached egg & red pepper relish.
open tuesday - saturday 7am - 2pm, sunday 7am - 1pm (closed easter break & public holidays)
...grub st use giancarlo coffee
...chef stix preparing his pulled pork for the salad
...chorizo burger & pulled pork salad
...barambah rack dried semillon w grub st dessert
10 comments:
that pulled pork for the salad looks really really good! the salad looks like what my mother used to make for me hehe..it looks as if though its a vietnamese salad but i guess without the chilli fish sauce :)
Lovely write-up Dayle - I SO wish I would have had time to eat there when we were in Brissie, it sounds absolutely delicious. And Stix does seem like the loveliest of guys - it was so nice of him to host our book lunch at his cute cafe! Next time will make time to eat lunch there for sure...that salad looks incredible...x
Hey GBF
Any chance of getting this recipe pleeease...
"Baked cheesecake with drunken muscatels & cream"
cheers
Sue
Is it not on my blog...? i will see what i can do!
Hi GBF
You made it fairly early on and made the comment on the post that you would post the recipe at a later stage. Hanging out to make it..
Have made a few of your recipes - love the Apple and Date Cake as do my family and friends.
Thanks for a fantastic blog - love the pics; stories and in particular the recipes.
Cheers
Sue
Sue is this the one??
ricotta & white chocolate rum raisin torte
this sophisticated cheesecake is of spanish origin & is neither too heavy nor too sweet
tip...do not refrigerate, serve at room temp, will last 2 days, serves 8
ingredients - butter, for greasing, 100g (31/2 oz) freshly made white breadcrumbs, 160gms white chocolate roughly chopped, 100g honey, plus 3–4 tablespoons for glazing, 600g ricotta, 55g castor (superfine) sugar, 5 large free-range eggs, 200g thick plain yoghurt, 350g mascarpone, 1 lemon, zest finely grated, 55g of raisons soaked in heated dark rum, 50mls dark rum, thickened or whipped cream, to serve
prepare - preheat the oven (convection, not fan-forced) to 170°C (350°F). grease the sides & base of a 26cm (101/2 inch) spring-form tin with butter & line with breadcrumbs. process the ricotta & sugar in a large food processor until smooth. add the eggs, one at a time, processing briefly after each addition. add the honey, yoghurt, mascarpone & lemon zest. process until smooth, then add half the raisins & pulse once. pour the mixture into the tin, sprinkle with the white chocolate & the rest of the raisins & mix by swirling with a skewer. bake for 1 1/4 hours or until cooked. cool to room temperature. warm the extra honey in a small saucepan over medium heat, then smooth over the tart to glaze. dust with icing sugar & serve warm with cream.
Hi gbf
The below was from your "Autumn Lunch in the Sun Menu"
baked cheesecake with drunken muscatels & cream (i will blog the dessert soon)
cheers
sue
Great post D, LOVE LOVE LOVE.
Lets go again soon :)
Hope you are well xo
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