Restaurant and food feature for Gourmet Traveller Magazine on Brisbane’s new wave restaurants. Featuring Three Blue Ducks, Honto, Black Hide at Treasury, Restaurant Dan Arnold, E’cco Bistro, Little Valley, Golden Pig and Donna Chang, published October 2018.
Food, documentary & people photographic work.
Above left: Interior of Three Blue Ducks, Brisbane/ Above right: Owner – chef Darren Robertson
Above left: Dishes at Three Blue Ducks, split Moreton Bay Bugs, tandoori quail and watermelon, radish and tomato salad. / Above right: Brisbane on dusk from Three Blue Ducks.
Above left: Dan Arnold of Restaurant Dan Arnold and wife Amelie / Above right: Borrowdale pork loin, roasted celeriac, potatoes ‘lorette’ and mustard cream
Above left: Interior of French Restaurant Dan Arnold / Above right: Slow cooked king fish with artichoke and cauliflower barigoule
Above left: Dave and Frankie of Chinese eating house Little Valley / Above right: Interior of Little Valley
Above left: Char siu glazed pork neck with bamboo steamer dumplings/ Above right: Head chef Jack Pregnell
Above left: Chef – owner Philip Johnson and head chef Gert Pretorious/ Above right: Golden cauliflower with anchovy custard.
Above left: Katrina Ryan’s Golden Pig/ Above right: Deep fried ice cream with salted caramel sauce.
Above left: traditional sashimi / Above right: Japan meets Queensland at Honto, Ty Simon
Above left: The dark interior of Honto with charred wood walls / Above right: Fresh oysters
Above left: Interior of Black Hide at Treasury / Above right: John Gambaro of Black Hide at Treasury.
Above left: Steak tartare with quail egg/ Above right: Interior of Black Hide at Treasury.
Above: Interior of Black Hide at Treasury.
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