All the latest news and updates from the Regional Flavours South Bank Team
Regional Flavours returns to South Bank
Renowned as a foodie heaven, Brisbane’s Regional Flavours will return to South Bank Parklands in 2021 as a tasty three-part event series from June to October. Lord Mayor Adrian Schrinner said the festival will offer a suite of new programs, immersive experiences, stallholder offerings and esteemed chefs and restaurateurs. “Across the three months, food lovers […]
Get Inspired at The Greenhouse and The Kitchen
The Kitchen and The Greenhouse are the bread winners of Grazed and Grown, the heartbeat of the festival and speak to the core values of Regional Flavours- showcasing culinary craftmanship and inspiring conversation around food trends and eco- conscious initiatives. The Greenhouse sows’ seeds of ideas and encourages them to grow through learnings and inspiration […]
Welcome to The Country Club
A Country Club is synonymous with sprawling green lawns, a profusion of entertainment as well as a selection of dedicated dining. It is an exclusive place of leisure and a momentary vacation; it is Grazed and Grown’s Country Club. Whether refuelling or relaxing, this riverfront space offers a place of respite and delight with a […]
Ease into take-off at the Departure Lounge
Take leisure in alfresco lounging, winter rays, and riverfront views, draped in glowing festoons; the Departure Lounge at River Quay offers a place to reside all day, with an electric mix of DJ sets across the weekend, reminiscent of summer in the Mediterranean.
Energetic Entertainment at the Destination Stage
You’ve arrived at your destination; now immerse yourself in the entertainment at the Destination Stage at Global Fiesta by Regional Flavours.
The World Stage Performers and Cooking Demonstrations
Take a trip to the World Stage at Global Fiesta by Regional Flavours, with departures spanning across Asia, Africa, America and more.
Zucchini Ribbon Salad by Paul West
Chef Paul West’s zucchini ribbon salad. Paul – I love that zucchinis are so versatile in the kitchen, just as well, because just a couple of plants will have them coming out of your years. If you’re making this raw zucchini salad, look for nice, small tender ones, save the big woody ones that are […]
Homemade Beef Burgers by Paul West
Chef Paul West’s homemade beef burgers. Paul – I love burgers, it’s pretty much my favourite thing ever to have for lunch, and would be a strong contender for my death row meal. They might cop a bad rap for being unhealthy, but when you’re making them from scratch and not downing them with a […]
Grilled King Prawns with Herbs and Lemon by Paul West
Chef Paul West’s grilled king prawns with herbs and lemon. Paul – Go on, say it, you know you want to! Just gunna chuck another shrimp on the barbie! Have you ever called them shrimp in your life? However, there’s something about the smell of prawns cooking on the BBQ that is powerfully evocative of […]
Big Eye Tuna Crudo by Matt Moran
Chef Matt Moran’s big eye tuna crudo, red champagne finger lime and chive dressing Serves 4 as an entrée Preparation time: 10 – 15 mins Ingredients 400g Big eye tuna – walker seafoods Mooloolaba QLD 2 champagne red finger – green valley finger lime 1 avocado 2 red radishes ½ telegraph cucumber, peeled 1 lemon, […]