Kitchen Confidential: Queensland foodie news
A $160 million, two-storey purpose-designed space housing 55 retailers, including George Calombaris’ first Queensland venture, is promising to revolutionise local food and dining.
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KITCHEN CONNECTION
FOOD lovers are set to score an ambitious – and tasty-sounding – playground on the Gold Coast in October. The Kitchens is a fresh $160 million, two-storey concept with 55 new foodie retailers all in one spot in a purpose-designed space.
Based at Robina Town Centre, organisers say it will redefine the traditional food and dining experience.
The “curator” is marketeer Daniel West of QIC, whose past work includes the likes of Eumundi Markets, Brisbane Farmers Markets and more.
He’s put together a collection of operators to showcase everything from deli treats, such as cured meats and artisan cheeses, to desserts, tea and coffee, fresh juices, boutique wines, craft beers and vegan offerings – with restaurant menus hailing from around the globe.
Celebrity chef George Calombaris is opening his first Queensland venture here in October – the fast-casual Greek street-food project, Jimmy Grants. The centre will house a broad selection of eateries and bars.
These range from the likes of a new 120-seat health-conscious modern Australian restaurant with its own rooftop hive, Honey Eater Kitchen by chef Trent Scarr (ex-chef de cuisine, Songbirds in the Forest, Mount Tamborine) to Fish Lab, a quirky concept from chef/owner Kuilin William Wu, which incorporates fine dining, takeaway and fish-seafood retail, as well as featuring dramatic fish displays.
“Every inch of our cool room is visible through the glass and diners will be able to watch fish being processed,” Wu says.
“Most of the seafood will be sourced locally, but some will be imported, like our king crabs, Patagonian toothfish and the European blue scampi.”
MEX MOVES IN
TACOS made using hand-pressed soft corn tortillas and a badass range of margarita specials? Chingon, Brisbane’s newest laneway diner, is aiming for an August 18 blast-off and looks set to bring an explosion of authentic Mexican spice to the city’s Eagle Lane.
The 60-seat venue is the handiwork of veterans Adam Barton, Emmanuel Sakellarakis and Justin De Beer and it will sit alongside live music dive bar, Brooklyn Standard – their existing Eagle Lane project.
Chingon is based on the Mexican street-food venture of the same name, operated by the Balleau brothers in Melbourne since 2012.
The Brisbane owners have imported its recipes (passed down by the Balleaus’ mother) and its menu format.
The kitchen at Eagle Lane will be headed by Evan White, whose resume includes two years as a chef in Cancun, Mexico, and time travelling through Central and South America. White was the opening chef for New York-channelling laneway outfit, Red Hook, Brisbane.
“I’m really excited to be bringing some more authentic Mexican cuisine to Brisbane. I think the simplicity will rock people,” White says.
“We’ve kept the menu short, so there’s less margin for error, but we’ll also be offering daily and weekly specials. People who know Mexican food will be happy.”
Barton expects a brisk lunchtime takeaway trade and will also offer corporate catering.
Late-night dining will be a feature.
Chingon’s interiors have an industrial edge, but pay homage to the casual cantina style, with rich reds and quirky touches.
“It will be very casual. We’re keeping it true to the Mexican street food style,” Barton says.
Drinks-wise, diners can expect a handful of margaritas, kicking off with a mango and popcorn margarita special, plus imported Mexican beers and a brief wine list.
Chingon won’t be taking bookings and it’s counter service only. You can also leave your credit card at home, as it’s a cash-only venture.
FISHY BUSINESS IN BURLEIGH
It’s a changing of the guard for Burleigh Head’s The Fish House.
Original owner Simon Gloftis and his Simon James Group have upped sticks to pursue other interests that include popular Nobby Beach Greek taverna, Hellenika, and a new, under-wraps Gold Coast venture.
Mt Gravatt Marketta, a bustling night food market sibling for the Gloftis family’s successful Miami Marketta event, also makes its first appearance this Saturday at the Mt Gravatt Showgrounds.
The Fish House’s new owner is Brisbane developer Ronnie Tarabay.
It’s his first restaurant, but he’s already looking to bring the concept to Brisbane if a suitable site with a view can be found.
He intends to keep on all staff at Burleigh. His vision for the Burleigh Heads business includes the possible addition of a rooftop deck to make the most of the beach views to Surfers Paradise.
“We’re here to make The Fish House even more iconic,” Tarabay says.
“It would be stupid to start changes – the staff back and front of house work well together. Although, I do want to put a fish dish on with a Lebanese twist.”
JUNK FOOD FIRES UP
Tony Kelly and Scott Hoskins, the combined muscle behind Hello Harry, Donut Boyz and Junk, have a new concept in the pipeline and have also secured their first Brisbane site for their modern Asian street food eatery, Junk, which kicked off originally at Maroochydore.
A new 80-seat, two-storey Junk will fire up on the corner of Fish Lane, South Bank, in the base of the new Soda development in October, in a venue designed by architects, Arkhefield.
They also plan to open their first interstate Junk, a 100-seater eatery in Melbourne’s Punch Lane in early-November.
The duo’s new concept, 2 Birds, will kick off in Toowoomba in September and involves fried chicken. It will sit next door to Hello Harry and Junk, both currently being fitted out in the Walton Stores development.
“2 Birds will be about fried chicken and chicken sandwiches – soft dinner rolls filled with flame-grilled chicken – and tap beer,” Kelly says.
“We’ll cook the chicken on the grill, mix it with a little Kewpie mayo and put it in soft rolls. There will be two or three styles of sandwiches.”
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