From resplendent steakhouses and hidden CBD diners to classics reborn and the return of a high-profile Brisbane-born chef, here’s what to check out this summer.
From resplendent steakhouses and hidden CBD diners to classics reborn and the return of a high-profile Brisbane-born chef, here’s what to check out this summer.
Preheat Oven to 180 degrees.
For the nut crumble combine everything in a bowl and mix well to coat all the ingredients.
Line a baking tray and evening spread mixture onto the tray.
For best results place in the freezer for 20 minutes for the butter and mixture to firm.
After 20 minutes place in the oven until golden brown
Mezcal Syrup:
In a heavy base sauce pan, start by adding caster sugar and water. This will create a simple syrup. Take the colour to a super light amber colour.
Remove from heat and add in mezcal, lime and pasilla chilli.
Add back to a low heat and let it simmer for 5 minutes.