Say hello to BNE’s new 70s-style supper club, Maggie May 3o The city’s top chefs share their secret ingredients

OH, MAGGIE

Meet the new girl on the block who’ll steal your heart in a 70s-style supper club.

Maggie May is that girl everybody wants to know. She’s fun, stylish, and has a few tricks up her sleeve when a cocktail shaker is in her hand. And you can now find her at Gasworks Plaza decked out in mustard hues and shaggy wall art.

The latest venture from Hallmark Hospitality (Retro’s Cocktail Lounge, Hey Chica!) is bringing the funk to Newstead. “Maggie May embodies the free-spirited persona of the 70s for a funfilled affair with friends,” Venue Manager Jackie Schougaard says. “Open for coffee, breakfast, lunch, dinner and drinks, Maggie May will be a hotspot not only for Gasworks residents and professionals, but also for inner-city trendsetters seeking a new locale.”

Start your day the leisurely way as Maggie May serves up classic breakfast dishes with flair from 7am to 11am, such as crumpets topped with double smoked leg ham, Gruyère bechamel, and poached eggs – their take on an eggs benedict.

Long lunches are also on the cards and into the night, with a designed-to-share menu of small and large plates. Start fresh with sriracha mayo prawn rolls and a spread of flatbread with jammy onions, semi-dried tomato tapenade, and pistachio dukkah. Hungry for more? The roasted cauliflower gnocchi or 300g pure prime sirloin with Lyonnaise potatoes will fix you up, as well as the Porkerhouse – chargrilled pork sirloin, truffled green pea puree, pancetta potatoes, and chorizo butter.

The life of the party will also be pouring an extensive wine list and carefully crafted cocktails, like the peachy Disco Daddies Ice Tea or the zesty Evergreen. A spritz and Maggie May’s punch will be on tap, while non-alcoholic tipples will be on hand for those off the juice.

A welcome addition to the Gasworks Plaza, Maggie May is also available for functions and parties and will be open until midnight for you to kick back in their plush booth seating to your heart’s content. Plus, if you prefer your music on record, patrons can head in for Vinyl Sundays when the decks will be on full spin.

“Maggie May is a place where patrons can feel at home and ultimately know they’re in for a good time – a place that brings friends, colleagues, and loved ones together to enjoy great company, good food, and even better wine.”

MAGGIE MAY 3/84 LONGLAND STREET, NEWSTEAD P 3166 2479 @MAGGIEMAYBNE

THE SECRET INGREDIENT

From the sweetness of Jocelyn’s Provisions to a sprinkle of spice from Madame Wu, even Brissy’s culinary icons have their secrets.

By OLIVIA ASHWORTH

Handed down for generations, passed amongst the top of the ranks, and guarded by the best of the best, a secret recipe is enough to get people talking or should we say, drooling.

Ready to take the whisk into our own hands, we chatted to the local chefs, bakers, and keepers of all, uncovering the ingredient (and recipe) which makes their culinary concoctions so delicious. Shh, this one’s just for you!

Born and raised in Singapore and Malaysia, Caroline grew up surrounded by food. With a love and interest in western cake and pastries, it’s no surprise she landed in the sweet and delicious mix that is Jocelyn’s Provisions.

What’s her secret? It’s all about vanilla! One of the most underrated classic flavours, this crème patisserie recipe is one used at Jocelyn’s, tweaked to perfection to enhance the texture and taste.

CAROLINE TOH

Pastry chef and baker at Jocelyn’s Provisions

Vanilla crème patisserie: 300g milk (split into 240g and 60g portions) 100g heavy (or thickened) cream 1 vanilla pod 75g caster sugar 35g corn flour (sifted) 2 egg yolks 5g custard powder (optional) Method: In a medium saucepan, mix 240g of milk, cream, and caster sugar.

Cutting the vanilla pod in half lengthwise, gently scrape out the vanilla seeds with the tip of a small knife and mix the vanilla seeds into the milk mixture. Place the whole scraped pod into the saucepan as well to get maximum flavour and aroma. Give the mixture a quick whisk and put the saucepan on medium heat.

Meanwhile in another mixing bowl, combine the 60g milk and egg yolks. Sift the corn flour and custard powder (if using) into the bowl and whisk the mixture together, breaking up lumps of flour that may be present.

When the milk in the saucepan is heated (not boiling over but you can see steam and small bubbles forming), carefully remove the vanilla pods, and slowly pour half of the warm milk into the mixing bowl of yolk and flour mixture while continuously whisking to combine the two. When the milk and yolk mixture is well combined, pour all the liquid back into the saucepan and cook on low heat, while gently whisking the mixture for a few more minutes until the custard thickens and starts to gently bubble.

Remove the crème patisserie from heat, transfer into a dish, and place a piece of cling film on the custard (touching the top of custard) to prevent a layer of skin forming on top. Chill overnight to set before use.

Get a taste! The vanilla crème patisserie is used as a base in Jocelyn’s Provisions Mango Trifle.

DARIO MANCA

Head chef at Rosmarino and executive chef of Etna

With a curiosity for cooking since he was eight, Dario has worked amongst some of the best of the best, brushing shoulders with the likes of Heinz Beck, Antonino Cannavacciuolo, and Gordon Ramsay. Bringing his passion for contemporary Italian cuisine right here to Brisbane, his secret lies in preserved lemon. Used in almost every pasta and risotto at Rosmarino, he’s put his own signature spin on the ingredient to align with his own taste. Preserved lemon: 500g sliced lemons 200g fine salt 160g caster sugar 1 tsp bay leaves 1 tsp pepper corns 1 tsp chilli flakes 1 star anise 1 tsp cardamom pods 1 tsp cloves 1 tsp juniper berries

Method: Mix the spices, salt, and sugar together, in layers to cover all the lemon slices.

Seal in a vacuum bag or jar safely. Keep in a dark spot for three months, before keeping in the fridge.

If you’d like to try it, the preserved lemon is used in Rosmarino’s delicious culurgiones alle castagne.

BRENDON BARKER

Executive chef at Madame Wu and Chu the Phat

From Cairns to Melbourne and everywhere in between, Brendon has worn many hats in his culinary time, with his skills now landing right here in Brisbane, working across both Madame Wu and Chu the Phat. Created by the mastermind himself, his secret ingredient is the ultimate spicy staple – a delicate, flavoursome, and unique green chilli mayo – it’s the perfect accompaniment to a plate of fresh vegetables. Green chilli mayo: 4 egg yolks 800ml canola oil 60ml rice wine vinegar 4 cloves garlic 1 tbsp coriander seed 1 tbsp fennel seed 3 large green chili 1 bunch of coriander Salt

Method: Toast the fennel and coriander seeds in a pan.

Add to a blender with chilli and garlic, put the vinegar on top, then the yolks. Blend until warm.

Slowly add the oil, adding hot water to loosen if it is getting too thick.

Turn the blender up to high and add the coriander, blend until the mayo goes bright green and season.

GET YOUR ONgroove

Brisbane’s most poppin’ clubs to break some shapes.

By TEAGAN WITHEROW

So, you think you can dance? Whether you’re a seasoned performer or tend to lack talent when it comes to the world of bop, it’s no secret that almost everyone has experienced the urge to get up and bust a move. And there’s only one way to overcome the itch – dance the night away! After all, dancing at a club is one of the most exhilarating feelings in the world; the music is loud, the lights are low, and it’s enough to make you want to lose yourself. So, without further ado, we give you Brisbane’s best clubs where you can get your boogie on, do the robot, or crump it out all night long.

Retros

As the name suggests, Retros is a club that is well… retro! Enter a bygone era from a Tarantino movie, but instead of a milkshake opt for one of their signature sips (it’s a cocktail lounge after all!). Then hit the dancefloor where you can whirl and twirl your way through to the early hours of the morning.

Hey Chica

Eclectic street party anyone? Hey Chica is the closest you’ll get to Cuba without leaving Fortitude Valley – think gourmet Latin-inspired street food, mouth-watering cocktails, and an impeccable dance floor of course! You can even cure your hump day blues with a Salsa session held every Wednesday night.

Su Casa

R&B lovers rejoice because Su Casa is the spot for you! It’s time to make a beeline for the dancefloor and get down to some of the best tunes out. Be sure to book a VIP booth and opt-in for the bottle service if you want to keep the good times rolling.

Suzie Wongs Good Time Bar

Blink-and-you’ll-miss-it… not really though because the entryway to Suzie Wongs is through a fridge door perched on Ann Street. Before stepping through the fridge prepare to be transported into a Hawaiian-inspired boozer with live music, cocktails, and dancing aplenty. Once inside, jam out to rock n roll, country, western, blues, and funk tunes until the sun rises (and then head back when it sets).

Mr Mista

Make ‘dine then dance’ your new motto at Mr Mista where you can fuel up on Southeast Asian eats before hitting the dancefloor because if one thing is better than dancing, it’s bao buns! Then when the clock strikes 10pm and the DJ arrives, head to the dancefloor with a drink in hand. They say the party don’t start until the DJ walks in, and Mr Mista is no exception to the rule.

Luckily, when the sun goes down Brisbane is far from sleepy – come nightfall and the streets are alive with sounds of muffled tunes, laughter, and flashes of distant strobe lights. Dancing the night away is right on our doorstep, so let’s get grooving!

@SUPERFLY_AU

Superfly Disco

You’ll want to make a date with Brisbane’s newest club, Superfly Disco, for three good reasons: one, disco classics all night long, two, an authentic Rolls-Royce turned DJ booth and three, there’s a light-up dance floor. Need we say more?

The Beat

Can you feel the beat? Attendees at The Beat certainly can, with Lady Gaga and Kylie Minogue on repeat! This is one of Brisbane’s most renowned spots to bust a move – drag queens, disco balls, and more… name a more iconic spot to get your groove on.

YOT Club

Ahoy! YOT Club takes clubbing up a notch. You’ll find two bars, a stage, and a dancefloor aboard this nearly 40-metre-long, double-decker vessel. Expect shots of bright blue Alizé liqueur and unforgettable dancing, making for a night to remember. P.S. we heard there are plans for a new 100ft super yacht later this year.

@SUPERFLY_AU