A CHEF’SGUIDETO...
Brisbane, Queensland
Froma Frenchbistrotothebestyakitori,chefBENRUSSELL
shares his tips on where to eat and drink in the northern capital.B
risbane:“LesscoolthanMelbourneandminusSydney’s
glisteningharbour.”Onceupona time,sayschefBenRussell,
thiswashowmostdiscussionsaboutthecity’sfoodscenewould
haveconcluded.Thediscussionhaschanged,insiststheformer
AriaBrisbaneheadchef.Today,theQueenslandcapitalis a citybrimming
withdiningbrio.Betweenitsshinynewprecinctsandaninjectionofnew
cookingtalentfrominterstateandoverseas,Brisbaneis ready,onceand
forall,toshakeoffitsdatedBrisVegastag.“Shouldyouwishtodustoff
yourfavouritepastelblazerandhitthetownforsteakandprawnsonthe
sameplate,youcanstilldothat,”saysRussell.“ButBrisbane now has
a legitimate dining scene that stands on its own.”Therestaurant that put
Brisbane onthe map
PhilipJohnsonwasperhapsthefirstBrisbane-based
cheftoattractnationalattentionwhenhisrestaurant
E’ccoBistrowasawardedGourmetTraveller’sRestaurant
oftheYearbackin1997.In2018,after20-oddyearsat
thesameCBDlocation,E’ccomovedtoa slicknewspace
inBrisbane’sNewsteadarea.Andgoodnews,thewhole
packageis asgoodasever.It’swhatpeoplewanttoeat
andit’swhatI wanttoeat: luxe bistro fare that’s unfussy
and big on flavour. PHOTOGRAPHY GETTY IMAGES (BRISBANE) & KALEM HORN (BIRD’S NEST).