<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Brisbane Dinner Club]]></title><description><![CDATA[Your hub for dinner party hosting in Brisbane... Whether that means girls night out or date night in, we have everything covered.]]></description><link>https://www.brisbanedinnerclub.com/blog</link><generator>RSS for Node</generator><lastBuildDate>Mon, 15 Jun 2026 13:36:48 GMT</lastBuildDate><atom:link href="https://www.brisbanedinnerclub.com/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Carpaccio - A love letter to Italy and late night date night]]></title><description><![CDATA[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 colour is right, I...]]></description><link>https://www.brisbanedinnerclub.com/post/carpaccio-a-love-letter-to-italy-and-late-night-date-night</link><guid isPermaLink="false">6a20120e3473cc62ac56cdf4</guid><pubDate>Wed, 03 Jun 2026 11:55:19 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/a4c900_d7b4fb2c984f4b6fa9b089b000491ee3~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Eleni Samios</dc:creator></item><item><title><![CDATA[How The F*ck to Pair Raw Meat]]></title><description><![CDATA[Popular and controversial, tartare is a classic French raw beef dish. Classically consisting of shallot, capers, chives, a raw egg yolk and a myriad of other seasonings, thanks to its versatility. It's so versatile that dishes like Kibbeh Nayyeh from the Middle East, Tonnato/Crudo from Italy and ceviche from Peru all now borrow influence from one another across modern cuisine. So... How on earth do you pair something like raw meat? Beef Tartare Tartare, in its most classical form, benefits...]]></description><link>https://www.brisbanedinnerclub.com/post/how-the-f-ck-to-pair-raw-red-meat</link><guid isPermaLink="false">6a1ee5dab63f5fb828e8e132</guid><pubDate>Tue, 02 Jun 2026 14:45:07 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/a4c900_5bed06fb212d49999457987ccb418397~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Eleni Samios</dc:creator></item><item><title><![CDATA[Johnny Gio's Pizza - Newfarm]]></title><description><![CDATA[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 pizza brings warmth,...]]></description><link>https://www.brisbanedinnerclub.com/post/johnny-gio-s-pizza-newfarm</link><guid isPermaLink="false">6a1a9029c314d04636c1b3af</guid><pubDate>Sat, 30 May 2026 07:30:48 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/a4c900_19b78719c0764c9789917b8c77dacbd2~mv2.png/v1/fit/w_990,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Eleni Samios</dc:creator></item><item><title><![CDATA[Jim Barry - Assyrtiko 2024]]></title><description><![CDATA[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 variety calling arid...]]></description><link>https://www.brisbanedinnerclub.com/post/jim-barry-assyrtiko-2024</link><guid isPermaLink="false">6a1a8ae7517617e390ad3052</guid><category><![CDATA[Park Wines]]></category><category><![CDATA[Conversation Wines]]></category><pubDate>Sat, 30 May 2026 07:18:40 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/a4c900_0954c01439d34d3b85e919c1ac7a1f53~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Eleni Samios</dc:creator></item><item><title><![CDATA[Charton et Trebuchet Bourgogne - Pinot Noir]]></title><description><![CDATA[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. Charton et...]]></description><link>https://www.brisbanedinnerclub.com/post/charton-et-trebuchet-bourgogne-pinot-noir</link><guid isPermaLink="false">6a103e8eace98b70c0b1d4ea</guid><category><![CDATA[Park Wines]]></category><pubDate>Fri, 22 May 2026 12:07:39 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/a4c900_7f577589301f4776a07b32e5820d3f36~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Eleni Samios</dc:creator></item><item><title><![CDATA[William Downie 'Cathedral' - Pinot Noir]]></title><description><![CDATA[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 than barely ripe and...]]></description><link>https://www.brisbanedinnerclub.com/post/william-downie-cathedral-pinot-noir</link><guid isPermaLink="false">6a0da61496905735bfe66a98</guid><category><![CDATA[Park Wines]]></category><category><![CDATA[Conversation Wines]]></category><pubDate>Wed, 20 May 2026 12:48:18 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/a4c900_339ca485096548d78eaee25d9f5ba18d~mv2.jpg/v1/fit/w_697,h_934,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Eleni Samios</dc:creator></item></channel></rss>