Marilyn March 31st, 2007
This is a guarded secret and you are jolly fortunate that I am letting you in on it. The Kabuki was an unexpected find, perched on a cliff overlooking the Freycinet Peninsula — on a recent trip to the gorgeous east coast of Tasmania. The owners don’t seek publicity but have survived for over 15 years, despite the remote location and the puzzlement of the locals (they prefer the RSL).
Refugees from the Sydney restaurant scene, owners Michi Nakanishi and partner Terry Lanning, have found their nirvana. Incredibly they are open all year (though only for lunch in winter). The food is exquisite and the prices incredibly reasonable — our lunch with wine cost under $30 pp.
They also have 7 clifftop cabins which make a perfect overnight stop between Hobart and the Freycinet. Kabuki can include their Oriental room service dinner when you stay overnight.
Marilyn February 15th, 2007
Life for the foodies of Brisbane is getting interesting. Recently Baguette has been able to offer soft shell crabs and fresh black truffles from France.
Admittedly some have struggled with the concept of eating the whole crabs, spindly legs and all, but most people love them — served in a tempura batter with a spicy little salad.
Philippe Reboul is an enterprising local who is flying in fresh truffles from France each week. At $2,900 a kilo the chefs have to be very enterprising with how they deal with them! We bought a special truffle slicer which producers paper-thin slices but the truffles are so pungent that customers are able to savour (often for the first time) what the French and Italians have been raving about for decades.
We have on the menu a truffle risotto (the flavour is enhanced by storing the truffles with the raw rice for a few days), fresh Bundaberg scallops which take up the flavour of the truffle slices nicely, and a steak with truffle mash. All good fun …
Marilyn February 12th, 2007
From time to time people have said ‘you should write a book’. What … another recipe book (to promote the restaurant)? I’ve never seriously considered it because I couldn’t get a handle of what direction it should take. Neither Francis nor I are chefs, so the style of food at Baguette has evolved and changed with the chefs we employed … messy … so what else to say? Jan Power (Brisbane foodie extraordinaire, writer, after dinner speaker and farmers market organiser) came up with one idea. Write the stories: the sad, the funny, the absurd and the downright grotesque. So here’s one.
The family of a well-known Ascot artist (and wife of a colourful QC) were throwing her a surprise 60th. Friends and foes were gathered at a local historic hall for a Murder Mystery evening. But beforehand a few drinks at home were in order. Suitably surprised our heroine was led to the front garden where 2 camels awaited. Transport to the evening’s venue. So, donning her mink and with her son in tow she set off for Racecourse Road, a short haul from the family home.
Meanwhile at Baguette, customers were enjoying an early evening drink at tables on the pavement, when ’round the corner came 2 camels with evening dressed occupants on board. Mouths dropped, everyone swivled and a stunned silence descended. The artist, never one to let a good opportunity pass, suddenly ordered a halt. “I think I need a gin & tonic” she declared. So the camels did that thing they do with their legs when they sink to the ground, and the two passengers calmly sat down at a table to have their drinks — before re-mounting and loping off to their destination.
There are many more stories of course, some very messy and inappropriate to relay whilst the protagonists are still alive. But if we hang in there long enough, libel wont be an issue and you may see that book afterall …
Marilyn December 11th, 2006
In the UK a prominent restaurant reviewer recently did some market research on what people hate about restaurants. This was the result:
1. Double tipping (a 15% service charge is automatically included, but space is left on the bill for a further tip — not applicable in Australia fortunately).
2. Bad positioning of tables (too close etc)
3. Mobile phones
4. Tables near the loos
5. Snogging (pommie for pashing)
6. Breast feeding babies
7. Children
8. Heavy perfume (of flowers, on waitstaff, other customers)
9. Bad music
10. Being asked to pay for still bottled water
In Australia (particularly Sydney) I could add, restaurants that don’t take bookings.
What do you think should be banned?
Marilyn November 29th, 2006
I recently received this email: “My boyfriend and I got engaged at Baguette on Friday night! What a wonderful evening — my favourite man, my favourite restaurant, as always fabulous food and superb service. Thanks — it made our night! Jodee
We have witnessed many “popping the question” moments and have helped stage-manage some — engagement rings in creme brulees etc. I’ve always thought that it took a brave man to sink to his knees in a busy restaurant, but they say that insanity is part of that early period of a romance.
Still it’s nice to know that in an increasingly cynical world, lovely moments like this still happen …
Marilyn November 26th, 2006
There are many times when people in the restaurant business wonder why the hell they do it … unreasonable customers, diabolical chefs, waiters who forget to bring their brains to work, depressingly slow nights and times when doing the same thing over and over is just too much.
Last Friday night however reminded me why we are still doing it. There was an underlying tension knowing that Baguette was heavily booked, with a number of larger tables which are always logistically more difficult to manage. We also had some prominent people coming — Philip Bacon was bringing Margaret Olley, who was in Brisbane to open a Perspective of her artwork at The Redcliffe Regional Gallery (on until mid December http://www.redcliffe.qld.gov.au/). Olley, as she is affectionately known to her friends, is 83 and is on a walking frame these days. But she is just a feisty as ever and reluctantly disgarded her cigarette before wheeling herself to the table, causing enormous interest from the other patrons. Philip Bacon said that she had been greeted like a rock star at the Opening of her exhibition at Redcliffe earlier in the evening.
Cocktails were flowing in the bar, the people catching up with friends and colleagues for Christmas were happy and there was a buzz in the air. Serving over 100 people within 3 hours, gets the adrenalin pumping – and the satisfaction of knowing that everything went smoothly, is what keeps you coming back for more.
Marilyn October 5th, 2006
One day recently we woke up and realised that Baguette was 30 years old. One of the hardest things about the restaurant industry is … surviving in the restaurant industry. There are countless examples of restaurants with expensive fit-outs and rave reviews that don’t make it past their second birthday.
Somewhere along the way we figured out how to keep the passion alive, hold off the bank manager and keep over 1 million customers happy.
Francis was feeling pretty pleased with himself as one of the longtime stayers in a notoriously difficult industry — until he was told that the longest running restaurant in the world is Ma Yu Ching’s Bucket Chicken House in China. It opened in AD1153!
Marilyn August 22nd, 2006
We have just spent 4 days in Sydney on R&R and of course had to catch up with some favourite restaurants (Bistro Moncur and Bayswater Brasserie), and a new one — Assiette. A very simple setting but the food by Chef/Owner Warren Turnbull was extraordinary, finely crafted and wonderful flavours … and very good value (for Sydney) at $19 for entrees and $29 for mains. Highly recommended and when the Sydney Morning Herald ‘Good Food Guide’ comes out in 3 weeks, we predict a stellar rating.
Marilyn July 2nd, 2006
In the 1970s Damien Pignolet was one of a small group of Chefs who changed food in Australia. He has remained part of this vanguard and continues to have a profound influence – his first book French has recently been published.
He will be a presenter at the Hilton Masterclass (see previous story) and we have persuaded him to do a dinner with Bruce McKenna at Baguette, on the previous Thursday July 20.
This is a Slow Food dinner with Damien as Guest Speaker, and the menu will feature dishes from French. His book will be for sale and of course he will be delighted to autograph one for you. You are very welcome to join Slow Food members and are in for a treat, for details phone Vanda Evison 3358 2770.
Marilyn July 2nd, 2006
Without any false modesty, we think that Bruce McKenna’s latest menu is a winner. Definitely his best since he started at Baguette 15mths ago. Our regulars think so too and are, without prompting, telling us so.
Francis and I had said to Bruce that with a name like Baguette many expect French dishes when they come to eat. And, as Winter is the ideal time for many French classics, why didn’t he put together a menu that was still contemporary but had French influences?
Despite the pic opposite, the menu does NOT contain any tinned snails or Chinese raised frogs legs.
You can see the result if you go our website: http://www.baguette.com.au/
