The Foodies' Guide to Brisbane contains reviews of all the Brisbane foodie hotspots, as well as detailed sections on the Gold Coast and Tambourine Mountain, the Sunshine Coast, and Stanthorpe, including a chapter on the local producers: the sea-grape growers, blood cockle harvesters, peppercorn growers, buffalo cheese makers, tropical fruit growers and vanilla growers that make the Brisbane foodie scene so vibrant. Featuring spotlights with handy hints such as how to store quality chocolate in Brisbane's humid conditions, and delving into Brisbane's coffee culture explosion, The Foodies' Guide to Brisbane is for everyone who enjoys the hunt for the best food around.
Karen Reyment is betrothed to food, and has spent a lifetime searching for flavour, at home and in faraway lands. She writes about food and travel, about textures, flavours, artisans, characters, ingredients and producers, the list goes on. She is the Brisbane Correspondent for Australian Gourmet Traveller, and she also writes regularly for SBS Food and is widely published in Australian press, including Notebook Magazine, Luxury Travel and Style, and national newspapers. Karen has assembled a crack team of food obsessives in Mei Yen Chua and Sally Lynch, acclaimed food writers in their own right, with a wealth of insider knowledge on the Brisbane food scene.