What Broadsheet’s Brisbane Team Ate and Drank (and Loved) in 2023

From the minute you score your first by-line with Broadsheet, you’re hit with the inevitable questions: “Where should I be going? And what should I order when I get there?” There are no easy answers – especially in a town that’s constantly throwing out new drinks and dishes to discover – but, as we crawl towards the end of the year, we asked our writers and editors to narrow down their picks for 2023. This is what they said.

Smoked potato and toum danish, Agnes Bakery

I’ve got a strong sweet tooth, so the plan when I visited Brisbane was to hit Agnes Bakery for a sweet treat – maybe the Basque burnt cheesecake. But a friend told me to go for the smoked-potato-and-toum danish instead, and I’ve now become a savoury-pastry convert. The thin potato slices are texturally balanced by the flaky pastry while the toum offers a zingy garlic hit; a bit of rosemary brings it all together. Ten months later and I’m still thinking about it.
Chynna Santos, deputy branded content editor

Roasted carrots, ’nduja, smoked coconut cream, Mapleton Public House

I wouldn’t have expected a pub dinner to be my favourite meal of 2023, but Mapleton Public House is no ordinary pub. All the fresh produce comes from The Falls Farm, which, conveniently, is owned by the pub and located just three kilometres down the road. The carrots are exceptional – especially when roasted, smeared with fiery caramelised ’nduja and drizzled with smoked coconut cream. I’d cop the 90-minute drive from Brisbane for this dish alone.
Elliot Baker, senior contributor

Mortadella, zuni pickle and stracciatella croissant, Agnes Bakery

It’s a hard task to narrow down the line-up at Agnes, but after an arduous early morning flight the curl of pickle sitting on top of this croissant called my name. The mortadella provided a meaty enough backdrop to balance the creamy stracciatella and zingy zucchini. And don’t get me started on the lamination.
Alice Jeffery, shopping editor

House-made flatbread, whipped sesame, crunchy chickpeas, Flying Colours

It’s easy to see the influence of Adam Wolfers at Flying Colours; the former Gerard’s Bistro chef consulted on the menu. Wolfers is a bread maestro, and this dish is proof of that. This light and airy flatbread – imagine pita, but chunkier – is cooked over charcoal, then brushed with garlic paste and drizzled with za’atar oil. It’s served with a dip of creamy whipped tahini, crisp chickpeas and fermented hot sauce. It was so good I couldn’t resist ordering another.
Elliot Baker, senior contributor

Razor clams, Bar Francine

Clams are delicious little things, but on their own most are comically insubstantial and – like the ones you find in your spaghetti alle vongole – require significant bulking up. A razor clam, however, holds its own even without pasta. Particularly when it’s doused in garlic and parsley butter and eaten with Francine’s fluffy pizza fritta.
Becca Wang, contributor

Elena gin Martini, Antico

Many dry gin Martinis were had this year, but this super-cold version made with Elena gin is one I think about all the time. Dry Dolin vermouth and a coin of grapefruit bring out the pleasant salinity and subtle orange blossom in the Italian gin.
Becca Wang, contributor

Egg sandwich, Riser Bread

As someone who grew up on egg sandwiches and eats them at least once a week, I consider myself an aficionado. Riser Bread takes the classic egg sanga to a new level. Chef Amos Ilett’s creation is made with three components: smoked butter mixed with curry leaves; coriander chutney with charred green chilli; and the egg, tempered with mustard seeds, cumin, onions, ginger and curry powder. It’s creamy, lightly spiced, smoky and enlivened with acidity and heat from the chutney. Seriously next level.
Elliot Baker, senior contributor