Kitchen Confidential: Sunny Coast favourite Daisy’s Place finally open

After three years in limbo, one of the Sunshine Coast’s favourite institutions will finally reopen when Daisy’s Place opens its doors tomorrow.

NEW York style will meet rainforest tranquillity when Sunshine Coast institution Daisy’s Place finally reopens tomorrow after being closed for more than three years.

The historic property built in 1921 in Glenview was an attraction for tourists from here and overseas, and owner Sue Joseph hopes to bring back its charm and appeal.

The Sunshine Coast’s best restaurants revealed

Best steak restaurants: Brisbane, Gold Coast, Sunshine Coast

“It has a lot of strong emotional ties for a lot of people on the Sunshine Coast,” says Joseph, who’s also managing director of local landscaping company Bassett Barks.

The property is surrounded by stunning gardens and rainforest, with Joseph giving it a fresh new look with custom-designed furniture and an impressive 5.8m mural of New York, inspired by her love for the US state, by local artist Liz Pepper.

With different themed rooms and a wrapping veranda, the 110-130-seat venue will offer something for everyone, serving breakfast and lunch Wednesday to Sunday and breakfast, lunch and dinner Friday-Saturday.

Head Chef Chris Sell and owner Sue Joseph at their restaurant Daisy's Place in Glenview. Photo Lachie Millard

In the kitchen is Chris Sell (ex-Circa Cooroy and Nickel Kitchen & Bar, Fortitude Valley), who has designed a modern Australian menu focusing on local produce and classic comforting fare.

Think sirloin with French fries and peppercorn jus; wood-roasted chicken with celeriac puree, and Fraser Isle spanner crab with avocado mousse after midday. While of a morning the likes of bircher muesli, housemade doughnuts, hot-smoked salmon, and short rib with wild mushrooms and polenta will be in play.

But it’s the desserts that Joseph says are the standouts, including a lemon meringue, bombe Alaska for two and a range of signature affogatos using coffee from boutique Sydney roasters Salvador, which will be also be their house blend.

The Terrace, Emporium Hotel South Bank, Queensland. Picture: Supplied

EMPORIUM’S NEW TUNE

The Emporium Hotel’s much-awaited Piano Bar at South Bank is set to get the ivories tickling next Monday.

Located on the ground floor of the luxury hotel, the 50-seater will feature a mix of bar seating, tables and lounges set among a backlit onyx bar, ornate chandeliers, and dark mirrored walls and ceilings.

The venue will offer brunch from 10am, all-day dining from noon and a late-night menu until 2am, designed by executive chef Christopher Norman and his partner, executive sous chef Alex Liddle.

Dishes will include chicken liver parfait, whole baked camembert and a signature affogato.

Nick Stapleton at Balfour Kitchen, New Farm.

BALFOUR TURNS VIETNAMESE

Whimsy, cheek and rebellion will now be on the menu at New Farm’s The Balfour Kitchen with chef Nick Stapleton (ex-Altitude on Montville and Survey Co.) stepping up to the pans.

The culinary whiz has joined the team at Spicers Balfour Hotel’s signature restaurant, creating Vietnamese-inspired menus drawing on French techniques from breakfast through to dinner.

Expect the likes of drunken duck fried rice with gailan of a morning, twice cooked spatchcock with hot and sour dressing or salt and pepper fried fish with tamarind dressing at lunch; and everything from soft shell crab bao to sweet, sour and hot beef short ribs at dinner.

Chef Jamie Kang from The Calile Hotel's Lobby Bar in Fortitude Valley.

CALILE’S NEW CHEF

Brisbane’s new luxury boutique hotel The Calile on James St in Fortitude Valley has a new chef.

Former Brisbane boy Jamie Kang, who has spent the past few years at acclaimed contemporary Japanese eatery Zuma Dubai in the UAE and Adelaide's Asian fusion restaurant Level One, Electra House, has taken over the hotel’s Lobby Bar restaurant, in-room dining and event catering.

“I’m thrilled to be returning to Brisbane as this is where my career really started,” says Kang.

Kang has extended the bar-style menu, building on the offering from former chef Kitak Lee, with dishes such as Hiramasa kingfish sashimi, braised octopus and crab tagliatelle.