daily bites

eat out

eat out

eat out

Short Round

Matt Holden The ploughman's lunch, the labourer's lunch: call it what you will, but these boards of bits and pieces are irresistible.

Seasonal selection: The labourer's lunch.

Photo: Eddie Jim

eat out

18/20

Esquire

Ryan Squires proves fine dining can still be fun at his CBD restaurant Esquire.

Esquire in Brisbane.

Photo: Harrison Saragossi

Brisbane's top 20 bars

Paella and a glass of sangria at The Sangria Bar at Ole.

Cameron Atfield, Keira McIntosh, Matt Kirkegaard What makes a great bar is a subject of contention, but high on the list is a well thought out drinks list and ambience that encourages lingering. Great food is icing on the cake. Here are our favourites.

eat out

cook

Flavour of spain: Slow-cooked lamb

If one flavour stands out from my time cooking in Spain, it is the taste of Aragonese lamb from the north-eastern Pyrenees region. I have used lamb neck for this recipe because of its robust flavour and for the ease of removing the bone once cooked. Pair it with earthy-flavoured celeriac.

Spanish speciality: Lamb neck chilindron with celeriac puree.

Photo: Marcel Aucar

Canberra

Crostini to ease the winter blues

These crunchy toasts make great entrees and are essential to an antipasti platter. Emiko Davies shares three lovely toppings.

Fig and prosciutto crostini.

Photo: Emiko Davies

drink

Video

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Replay video

Night Noodle Markets are 'fantastic'

Thousands of food lovers sample the "delicious" cuisine and "good vibes" of Brisbane's inaugural Night Noodle Markets at South Bank. (02:38)

TV