Currently contemplating a ‘nest makeover’ like I am? Right now I’m yearning for moody wall colors, lush throws, texture and cosiness complimented with subdued lighting and heady aromatic candles….wet days and chilly nights will do this. Budget says otherwise. Instead, a fresh lick of paint accessorised with pops of color and said aromatics will keep the budget in check while slipping into spring’s pastel palettes. Looking for inspiration of your own?
I’m always on the hunt for a fabulous nosh and will happily brunch, lunch and munch all the way through to an evening’s post dessert soirée with mates and with nary a care for time and deadline. Cool breezes in summer a must, cosy brasseries and snuggly blankets for when the chill sets in, our temperate climate perfect for year round al fresco dining.
Enter Rogue Bar + Bistro…
This dear little gem is tucked into a crevice right here in my industrial hood! In my street! Given the thrill of a fab nosh chase, why had I not yet graced the friendly foodie hosts at Rogue with my presence? Have now…and I officially declare Rogue Bar + Bistro mine! My new waterhole, the place to take guests for a tipple and a nibble, a breakfast feast, a fine dine or simply a quick takeout coffee. Nice!
Astroturf clad exterior bar complimenting a lush wall garden, inside/outside dining, slouchy lounges, said brasseries and blankies, a beer tap rising like the Phoenix slap dab in the middle…the place is intriguing. As is the food.
My spiced mince pot hiding a soft poached golden yolk egg and sharing the platter with a lush avocado salsa stack, creme fraiche smear and thick sourdough soldiers was rich and flavorful. My companions’ truffled scrambled eggs with fat mushrooms and side of crispy bacon; free range eggs with tomato relish and avocado and chorizo stack equally so. Hearty dishes settled with delightfully creamy mocha coffees as the breakfast affectionardos slowly made way for lazy lunch time dwellers. Can’t wait to try the midday menu, the afternoon share plates, the evening dining offers.
All in good time though, after all, Rogue Bar + Bistro is right here. Mine! Along with all the other local folk who’ve also staked claims. That’s ok though for there’s room for all.
In my neighborhood? Drop in to Rogue Bar + Bistro
14 Austin St, Newstead QLD
(07) 3257 0227
Open Mon to Sunday lunch.
Now where’s your fave Brekky spot?
This time last year…
Hi, there lovely readers. Let me put you in the scene… I’m standing on the edge of a cliff, freshly plucked sweet crimson cherries in hand, gazing at sun sparkles shimmering across a breathtakingly azure ocean and clear blue sky, and squinting to identify where the two actually meet. Grappa impaired vision.
The small terra cotta and mustard hued fishing village surrounded by heavy grape vines and silvery olive trees below looks to relinquish its tenuous grip on the valley and tumble into that ocean. A number of villas actually did in the Autumn of 2011 when flash flooding tore through the township consuming everything in its path to the sea. You’d never know it today though. Stoic folk these Ligurians…good thing that Grappa.
Behind me, nestling beneath a burgeoning Cherry tree, sits il Ciliegio (‘il Ciliegio’ translates to ‘the cherry tree’), a quaint little restaurant lovingly tended by a welcoming family who’ve just taught me how to cook five delectable Ligurian dishes. Each course consumed with great gusto and washed down with Prosecco, Frascati, Chianti, Sciacchetra (a delicate sweet wine from the region) and finished with a rich espresso….and Grappa.
As the last sediment of city deadline driven tension dissolves I smile and whisper to myself…’girlfriend you’ve made it!’ The Italian Riviera. The Cinque Terre. Monterosso al Mare…your new home! My gracious hosts are chortling for I’m also squealing ‘bello! magnifico! splendido!’ Damn Grappa mouth. Here’s one of those recipes…Grappa optional!
Tiramisu (the Ligurian way)
Need:
500g mascarpone cheese
4 eggs
Zest – thick strips of the surface of one lemon
4 tablespoons sugar
Coffee
Savoyard (lady finger) biscuits
Cocoa or shaved dark chocolate for dusting
Do:
• Separate eggs
• Beat the 4 yolks with the sugar and strips of lemon zest until light and fluffy (the zest removes the ‘eggy’ taste, remove it and discard after beating)
• Add mascarpone and incorporate well
• Beat egg whites until soft peaks form
• Fold egg whites into the mix, stir gently
• Prepare strong black coffee
• Reserve six of the Savoyard biscuits
• Break two Savoyard fingers each into the bottom of six individual glasses
• Soak the biscuit in each glass with two tablespoons of coffee
• Top with the mascarpone cream
• Liberally dust with cocoa or shards of dark chocolate
• Insert the remaining Savoyard finger
• Serve with espresso and dessert liqueur of choice.
Grappa – an alcoholic beverage, fragrant, grape-based pomace brandy of Italian origin that contains 35%–60% alcohol by volume. (Wikipedia) Damn Grappa!
