May is the month of the long lunch in Brisbane

With its warm climes and laid-back nature, Brisbane has perfected the art of the long lunch and unique culinary venues, from breezy riverfront decks to Mediterranean rooftop bars. American Express delicious. Month Out invites you to while away a few hours dining with the array of mouth-watering experiences on offer. Plus, American Express Card Members can savour more on these offers by receiving up to $25 back per Card, via a 20% credit per transaction* between 1 May – 2 June 2024 when they save the exclusive Amex offer to their eligible Card and spend at any of the 50,000+ participating businesses. *Enrolments limited. Exclusions, T&Cs apply.

Donna Chang

Set in a stunning heritage-listed 1920s former bank in Brisbane’s CBD, with hanging plants softening the marble and dark wood, you’ll want to hang here all afternoon. Dubbed as ‘modern Chinese’, the dishes reflect the fusion of Sichuan flavours and Cantonese cuisine. From 12pm-3pm Monday to Thursday, prepare for an elevated express yum cha experience for $45 per person. Relax into your lunch with a cocktail (or two) in the Boom Boom Room. Donna Chang, 171 George St, Brisbane

Casa Chow

Heard about Chifa? It’s the dynamic combination of Cantonese flavours with Peruvian staples. Reflecting the fusion of cultures, this venue is pink and playful. During May, revel in a three-course sharing menu for $39 per person. Think Causa Limena – layers of yellow potato and lime with a mayonnaise-based salad; succulent Peking duck; and Peruvian desserts such as Suspiro limeño – dulce de leche topped with port-flavoured meringue. Add an extra $20 for matching South American wines. Casa Chow, 4b/148 Logan Rd, Woolloongabba

Jumbo

With a reputation for adventurous flavour combinations like butterfly pea dumplings with caramel peanuts, and a matching innovative cocktail list, this is the perfect venue to enjoy a long lunch. Located on the first level of the 1928-built heritage-listed Embassy Hotel the simple and chic décor creates a welcoming ambiance. During May, try their delicious, exclusive Moreton Bay Bug Pad Thai for $35. Jumbo, Level One Embassy Chambers, 214 Elizabeth St Brisbane

Byblos Bar & Restaurant

Grab a seat on the sunny deck overlooking the river or cosy up on a lounge inside and soak up the luxe souk vibe. Gather your friends, this menu of generous authentic Lebanese dishes is for sharing – as is the decadent Middle-Eastern inspired cocktail list. Savour a hearty mixed platter for two for $69. Highlights include crispy rekakat (melted mozzarella and feta cheese with onion and parsley wrapped in pastry) and sambousek (lamb meat pies). Byblos Bar & Restaurant, Portside Wharf, Hamilton

Rita’s Bar

Unorthodox tacos? You read right. Rita’s Bar claims that the only thing Mexican about the menu is the tequila and tortillas; sink your teeth into tasty spins on traditional tacos like the Grilled Prawn Parmi or Crispy eggplant with chilli caramel and miso mayo. Pair them with a Fig Sour or Lavender Margarita and you’re set. During May, treat yourself to two classic margaritas, two shared snacks and four tacos for $80. Rita’s Bar, 36e Vernon Terrace, Teneriffe

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls. Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue. Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves. Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish. What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature. Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream. Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup. Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova. Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish. Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base. Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav. It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking. How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks. If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly Lemon and lime tart Passionfruit cheesecake slice

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Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

View recipe

Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

South City Wine Bar

Green marble tabletops, intimate booths, oil paintings, and an antique chandelier, welcome to this old-school European wine bar. Drop in for a glass of fine wine or stay for a meal, the warm and laid-back atmosphere invites both. On May 4, don your favourite white attire and take part in Soiree de Blanc – a French white lunch in collaboration with local chef Amy Page Hedges. Revel in a four-course meal paired with French white varietals for $149 per seat. South City Wine Bar, 5/148 Logan Road, Woolloongabba

Bird Royale

Serving up absolutely perfect picnic fare, Bird Royale is a charcoal chicken shop with class. An easy 10 minute walk from Winchester Park, the clever shop packages up mouth watering things like crispy gluten-free fried chicken, buttermilk tenders and old school chicken sandwiches to order and are offering 25 per cent back on your whole order if you pay with American Express during May. Bird Royale, T10, 107 Ferry Rd, Southport

Iris Rooftop

Venture to the top of Hotel X and have a Mediterranean rooftop rendezvous – it’s the next best thing to a European vacation. Nestled in between olive trees, settle into this luxe rooftop bar and take in the sweeping views over Brisbane as you taste your way through tapas and sip on rose sangria. Every Wednesday to Friday from 12pm-5pm there’s an express lunch for $39 per person. Iris Rooftop, 458 Brunswick Street, Fortitude Valley

Blackbird

Expansive views of the Brisbane River, from the iconic Story Bridge to the Kangaroo Point Cliffs, and overstuffed lounges make this one of Brissy’s most loved long-lunch venues. The menu is a tasty catalogue of gorgeous sea-fresh shellfish platters and modern fusion dishes such as spiced lamb shoulder and wood-grilled Ōra king salmon steak. Stick around after sunset for a few Gatsby-style drinks in the opulent Blackbird Bar. Blackbird, Riverside Centre, 123 Eagle St, Brisbane. Find out more at www.amex.com.au/delicious