Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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OzHarvest opens Australia's first free supermarket

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Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Okonomiyaki with sticky soy pork belly

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

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10 brown rice recipes

Go wholegrain with brown rice in a bibimbap-inspired bowl of seaweed, amaranth and pickled shiitake mushrooms, serve it with Chinese roast duck, or simply fry it up Southern-style.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

29
Esquire
Modern Australian
  • 145 Eagle St,
    Brisbane, QLD
  • (07) 3220 2123,
    esquire.net.au
  • Lunch Tue-Fri noon-3pm

    Dinner Tue-Sat 6.30pm-9pm

Esquire
-27.466499,153.030555

Esquire isn't a restaurant for everyone. Control freaks, for instance, won't like letting the kitchen choose the set-list, just as the hard-of-hearing will struggle with the acoustics of the stark room. The disengaged service, too, seems at odds with the restaurant's reputation. Yet, despite all this, Ryan Squires' bold cooking continues to lure eaters craving the cutting edge. Seafood is a strong point. An oversized prawn is served with a fermented lettuce leaf filled with green garlic and orange marmalade. Crumbed and char-grilled cuttlefish with finger lime and a slick of savoury mushroom sauce speak to an active kitchen imagination. Risk doesn't always equal reward: plum, macadamia milk and fenugreek oil tastes even less harmonious than it sounds, while ill-considered wine pairings jar. But then along comes a dazzling "strudel" comprising papery apple flakes, thyme and hay-infused cream to remind you how great this renegade can be.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • Lunch $60-$85

    Dinner $110-$150

     

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Ryan Squires & Brenden Gradidge

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