Brisbane's dining scene is having a moment, and now some of its standout dishes are coming straight into home kitchens. Chef and food writer Sam Parish is bringing restaurant-quality recipes to everyday cooks, showcasing the bold flavours and creativity shaping the city's food culture.
From a fresh, flavour-packed smoked ocean trout salad to a layered dessert with white chocolate and strawberries, these dishes are designed to impress without feeling out of reach. Preparation time for the dessert requires overnight for namelaka, plus one hour preparation time.
