7 great Brisbane dishes for under $20
By Timeout: Thursday April 5 2018
You won't need to spend more than $20 to eat your way around some of Brisbane's best
The name says it all. Fit for a man-sized hunger, the Resolution Breaker is huge with a capital H, breaking every resolution you ever made and then some. She's loaded with all the doubles: two hefty beef patties, a double dose of cheese, twice the bacon, tomato ketchup and, just to keep your nutritionist happy, a scant serve of saladry. The pickle speared through its lid is McClures, so you know you're getting the good gear at the Hook.
When we've only got a lowly budget for the snacks, it's to the Fox we head. For under a tenner the sly old Fox gives up 12 hickory and salt-punched chicken wings slathered with a good helping of creamy jalapeño mayo, leaving a buzzy little zing on the lips. Served heaped in a Rudolph-red plastic bowl lined with paper, this dish of crisp wings is a drinking snack necessity.
It sounds like a mouthful and it is: a triple treat of three tartlets make the dish perfect to share with you and two while imbibing cocktails, bubbles and beer. Under a sprightly thatch of pea tendrils you'll find tartlets filled with rich goat cheese and perfectly salty feta, encased in multi-leaved, golden pastry topped with a tangle of onion jam proving a sweet foil to the tart's richness.
Can we have a hallelujah? If you're a mac'n'cheese aficionado you'll be delighted at Char's soupy and saucy version of this comforting classic. Today's version is a four-cheese pleasure bowl of béchamel laced with Gruyère, aged cheddar, Parmesan and pecorino with a faint note of aromatic black truffle. The mac's golden-crumbed pangrattato topping gives the mac a beautiful textural crunch.
This compilation of salty, smoky and sweet belongs on everyone's bucket list. Chef Ben Williamson begins with a silken and smoky almond tarator (puree), the anchor for the greatness that follows. The smoky pool rafts a cluster of ruby-red, ripened-to-perfection tomato wedges. Then there's barberry and riberry, dehydrated and ground giving the dish a salty, bacon-like note to compliment. Strategically placed pickled garlic and sprigs of sea blight complete Williamson's stunning canvas.
Any dish that offers a few doorstop-sized chunks of bread to mop up its juice is fine by us. In this case, mushroom juice, poured straight from the pan, mingles with a rich porcini cream – it's pretty darn good. The pool of sauce lies beneath a sautée of mushrooms crowned with an uber-soft poached egg, a shower of young Manchego and finely sliced, fried-to-crisp potato with a sprinkling of salt.
We've unearthed lunchtime perfection. There's so much good stuff going on in the one dish, it's hard to know where to begin. Tightly wound, ribboned zucchini surrounds a lovely mix of hand-picked seasonal greens: tender broad beans, fine shreds of house-pickled cabbage brightened with a turmeric hue, nutty grains of farro, and camel milk feta standing in superbly for the usual buffalo, finished with a fennel-charged, roasted pumpkin seed oil dressing.