Brisbane Dinner Club

Brown butter spiced with aleppo pepper and smoked paprika, sliced beef, topped with finely sliced shallots and guidilla peppers for garnish. This is possibly one of the laziest recipes you can throw together with a high payoff. It looks immaculate on the plate and has the flavour of a true crowd-pleaser. Brown butter, or Beurre noisette as the french call it, is exactly as it sounds; unsalted butter in a pan, heated until it turns brown and releases a nutty colour. Once the c

The El Diablo and Johnny Squirrel pizzas, $17-$27 Friday night take out finally got a much needed upgrade. Newfarm was seriously lacking good pizza places, and while Dominoes attempted a take over in Newstead, Johnny Gio's is the elevation we needed. Real fire, real ingredients, real flavour. Wood fired pizzas made by chefs with charisma and style fit perfectly into the Merthyr village precinct. Situated next to Anyday's Idle cafe and under the new bar, Ruma, Johnny Gio's piz

Retails for $38-$42, paired with tuna, lemon oil and persimmon tartare. Heading into winter, we all mentally prepare to see our friends celebrating Euro summer. In hopes to emulate the best parts of the Mediterranean profile, Jim Barry's Assyrtiko will take your right to the Greek islands. Strong notes of lemon, sea freeze and crisp green apple, perfect for not feeling like you're missing out on Euro Summer. Fresh, bright and extremely crisp, Assyrtiko is a Greek grape variet

Retails for $35-$50 Speak french to me, baby. Burgundy is famous for Dijon (city or mustard), beef Bourguignon, Abbaye de Fontenay, and of course... Wine. Pinot noir and chardonnay (chablis) to be specific. Bourgogne (Burgundy) wines are celebrated around the globe for their terroir-driven approaches to wine making, focusing on the environs and single-grape excellence. They're also famous for their world heritage listed vineyards, considered a protected part of wine history

Available between $25-$30 An Ode to Victorian Viticulture and one of the most drinkable Pinot's on the market. When introducing people to red wine, grabbing a pinot noir is usually the most common recommendation. I persoanlly tend to disagree because I think that the higher acid ends up being a deterrent rather than a compliment. However, 'Cathedral' feels balanced, slightly more rounded and very approachable. It's bright rather than plainly sour, fresh berries rather tha