Taste

Our latest tv commercial….with a hidden extra

admin — Thu, 16 Feb 2012 06:26:16 +0000

We had a little fun lately with our latest television commercial. Thanks to friends who were happy to help out and be extras in the advert. With thrown in something odd…watch the commercial and see if you can’t spot it? If you can find it, let us know next time you are in store and we’ll give you a winner’s treat!

Click below to watch the commercial

taste at james st

A Taste of Spain

admin — Wed, 15 Feb 2012 07:20:12 +0000

Tapas, paella and sangria with the dynamic Alison Taafe, cookbook author, head lecturer at Tafe, and chef to royalty and the stars

Join Alison in our Taste kitchen as she delights in some Spanish staples. Instructs you on Paella pan and its usage, tempts you with tapas and samples you with sangria. Alison is a Churchill scholarship winner, a chef of over 20 years experience, has appeared alongside many of today’s celebrity chefs and featured on A Current Affair. This 2 hour session is informal and relaxed arming you with inspiring dishes that will be a hit at your next party or something simple to sup over on a lazy weekend afternoon.
What:    A taste of Spain cooking class
When:    Saturday 25 February 2012
Where:    Taste Cooking Kitchen
Time:    12pm-2pm
Other:    $115 per person includes tastings call 32521022 to secure your place. Limited numbers of 12.

Woodfired Delights

admin — Wed, 15 Feb 2012 06:41:09 +0000

Jens has been at the pizza paddle since Taste’s inception in 2005. Jens dishes up, I dare say, one of the best wood fired pizzas in Queensland. Prior to setting up Taste in our previous location, Jens was involved with the installation of wood fired ovens. He has an implicit understanding, I think of its machinations. Join Jens on Sunday for an hour or two as he explains the basics on how the oven cooks, temperature, troubleshoots any problems you might be having, gives you his dough secrets and finally he and you can try your hand at in our traditional wood fired oven and then taste! Class is SUNDAY FEBRUARY 19th and starts at 12 pm and runs for nearly 2 hours. Cost $79 per person and includes tastings.

An introduction to woodfired cooking

Taste loves the Food Dr…and so do others

admin — Sat, 14 Jan 2012 21:41:11 +0000

Taste is proud to have Angie on board..read the glowing testimonials

“I can’t begin to tell you what a joy you and your food has been in our lives. I thank you so warmly, and from every taste bud of my being. You’re an artist. And the most graceful person I know. (You turn everything to honey!)”

“I absolutely loved your Turkey class and am following your instructions for my Christmas turkey, as well as preparing your beautiful salads. Thank you.”

“I wanted to let you know I thought your class was wonderfully packed full of information, and the pickles are delicious.”

“I would love to attend the Tofu and Tempeh class in February. I’ve been following your blog from London and am so pleased that now that I am in Brisbane there is a class that I can attend.”

“Thank you for a most enjoyable Turkey cooking class. Cant wait for your next class. Love the afternoon format.”

“Angela thank you some much for the wonderful lesson on Turkey Cooking. Not only did I learn much it was also very enjoyable. I’m about to look on your web/blog. Look forward to another lesson soon!”

“Thank you for a lovely afternoon in the Taste kitchen Angela. You must be exhausted - Loved your cooking, beautiful food, so talented. Look forward to having a go at your recipes for xmas – learned so much.”

Learning from the Soy Bean Masters: tofu and tempeh dishes from Indonesian, Japan and the Sichuan Provence

admin — Fri, 13 Jan 2012 01:00:02 +0000

The first step in becoming a soy bean lover is to avoid all recipes that use them as substitutes for meat. Tofu lasagne, tempeh casserole and tofu smoothies send prospective-soy-loving-omnivores running for their meaty shelters. The second step is to turn to the masters. Indonesian, Japanese and Sichuanese cooks have been using soy bean based ingredients for centuries, celebrating their unique qualities rather than making them apologies for meat. In this class – the first in a series I’ll offer in 2012 celebrating authentic vegetarian dishes – we’ll make a tofu from scratch (a tofu that will blow all other beancurds out of their slightly rancid water baths!); we’ll experiment with the fermented delights of tempeh; and we’ll use both in a series of dishes from the soy bean masters. What we’ll cook: tempe bacem (twice cooked tempeh); rendang tempe (tempeh cooked using the rendang method); agedashi-dofu (deep fried tofu); moyashi to usu age no gomamiso-ae (tofu with bean shoots); dou hua mian (spicy noodles with flower tofu).
Class Date: Saturday, 4th February, 2 1/2 hours, noon until 2:30pm
Place: Taste, for the love of cooking, 6 James Street, Fortitude Valley
To Book: Phone Taste on (07) 3252 1022
Class Cost: $115

Making Preserves from Stones: Nectarine, apricot, cherry, peach and plums

admin — Fri, 13 Jan 2012 00:55:41 +0000

Stone fruits make extra special jams, particularly if you: use low levels of sugar; are really careful about their setting points; and add subtle flavour companions like elderflower, vanilla and even the fruits’ own kernels. We’ll make three jams out of stone fruits and then have a play: spooning them into the bases of tarts; rolling them into scones; and adding them to some breakfast treats. Some of the jam possibilities (which ones we settle on will depend on what’s screamingly fresh at the farmers’ markets): white nectarine jam with elderflower; Royal Blenheim apricot jam; Santa Rosa plum jam with rhubarb and sour cherries; white cherry and peach jam.
Class Date: Sunday, 22nd January, 2 1/2 hours, noon until 2:30pm
Place: Taste, for the love of cooking, 6 James Street, Fortitude Valley
To Book: Phone Taste on (07) 3252 1022
Class Cost: $115
*Taste has preserving jars available for sale or bring your own small jars, if you’d like to take some jam home with you.

Say Riedel as in needle..true!

admin — Thu, 08 Dec 2011 21:29:07 +0000

Tuesday night saw Taste kick off it’s first Riedel event in our new surrounds. Under the back drop of heavy wooden trusses of yesteryear , and the smokey scent of freshly hung shoulders of prosciutto Managing Director of Riedel Australia, Mark Balderstone informed, delighted and surprised even some of the most cynical in the crowd, and there were numerous lawyers.

At the insistence of a James Street local we pulled together a savvy group of sippers including the likes of Glen Allen Atkins GM of the Guide Dogs Queensland, BMW’s ageless glamour GM Antoinette Yerbury …, James St Stalwart and everyone’s friend, David Liddy, a Lord and a Lady who will remain nameless but gorgeous, my father from WA, Michael Dirty Wilson and Brisbane’s most eligible bachelor Will Griffin, but his girlfriend just might pull him up on that one.

Special thanks to our long term Taste customers who patronised the night, some even going so far as to claim it was by far their best Riedel night to date.

What is all the fuss about…well its worth sitting in on a glass tasting experience because in all the ones I’ve been involved with, there hasn’t been a person I am aware of that wasn’t impressed or noted the difference the right or specific glass can make to a wine..turning a $20 wine into much more. Riedel is an investment in what you don’t spend on expensive wine at the bottle shop.

Mark, our host, made the point that Taste supports the Riedel brand by offering an excellent and extensive range of Riedel. So if you are looking for something that exudes class and on the same hand actually get used and appreciated then be sure to look at our range of Riedel glasses. Jump onto our facebook page for photos of the evening.

and PS..its pronounced Riedel as in Needle…, stop trying to be posh..you’ve got it wrong.

Triumphant Turkey School

Jodie — Mon, 17 Oct 2011 23:07:27 +0000

The Good Soup at Taste
Turkeys can be hard to cook. They’re big, they dry out easily, and when this happens they taste like cardboard. But you really want a turkey for Christmas? I’ll show you how to prepare turkey so that it’s succulent on the inside, crispy on the outside, everything you’d want from a bird. We’ll try out three different preparations for turkey: turkey rolled with various herbs and aromatics; whole roasted turkey with some great stuffings; and poached turkey breast with a crispy glazed skin. And then we’ll make some versatile salads and accompaniments that will turn your fabulous turkey into a summery Christmas dinner.

Class Dates: Sunday 27th November or Wednesday 30th November, 2:30 to 5pm. Join Angela Hirst for the special introductory price of $99. Limited numbers so students receive as much hands on tuition as possible. Sit down and share a casual meal from the class after it finishes. Phone 3252 1022 to secure your place.

Bejewelled Christmas Puddings

Jodie — Mon, 17 Oct 2011 21:44:26 +0000

The Good Soup at Taste

Vibrant Christmas Puddings, for Queensland

So you like the idea of a pudding for Christmas dinner, but would love something a little more vibrant to suit our Brisbane weather? In this class we’ll cook some classic puddings that celebrate fresh, rather than dried, fruit: canary pudding with lemon curd; eton mess with strawberries; mai lai cake with mango butterscotch sauce; and salty-sweet bean puddings with fresh coconut cream topping. Please note: menu items might change slightly, depending on last minute seasonal availability of ingredients.

Class Dates: Sunday 20th November or Wednesday 23rd November, 2:30 to 5pm.

Classic Preserves for Christmas

Jodie — Mon, 17 Oct 2011 20:58:27 +0000

The Good Soup Presents at Taste

Classic Preserves for Christmas

Maybe you’ve itching to translate your love of cooking into gift giving, or keen to bottle your glut of heritage tomatoes, or you’ve inherited a box of dusty Fowlers Vacola from your grandmother and have no idea what to do with them. Either way, it can be quite a leap from enthusiastic intentions to getting started. In this class Angela Hirst will pop the lid off the wonderful world of conserves, pickles and canning and preserves. Learn step by step instructions for using your Fowlers Vacola. Plus, you’ll end up with Christmas gift abundance! Some of the preserves we’ll make: zucchini pickles; strawberry jam; tomato passata; and preserved whole cherries. Menu items might change slightly, depending on last minute seasonal availability of ingredients.

Class Dates: Sunday 13th November or Monday 14th November, 2:30 to 5pm.

Please note, class fee of $99 does not include the cost of any Fowlers Vacola Bottles, seals, lids and clips you might want to take home. Feel free to bring your own, or purchase a range from Taste on the day.