ecco blog

BEETROOT RISOTTO, GOAT’S CHEESE, PICKLED GOLDEN BEETROOT & CANDIED WALNUTS

Serves 6  Pickled Golden Beetroot: 50ml white wine 80ml (1/3 cup) white wine vinegar 80g caster sugar a pinch of saffron threads 3 baby golden beetroot, peeled Candied Walnuts: (makes 2 cups) 200g (heaped 3/4 cup) caster sugar 200g (2 cups) walnuts vegetable oil, for deep frying table salt 2 tablespoons olive oil 1 tablespoon […]

FLOURLESS CHOCOLATE CAKE, POACHED RHUBARB, CLOTTED CREAM & RASPBERRY SORBET

Serves 8 – 10 250g good-quality dark (bittersweet) chocolate, chopped 2 tablespoons brandy or cognac 2 tablespoons strong espresso coffee 200g unsalted butter, softened 200g caster sugar 200g ground almonds 6 eggs, separated Poached Rhubarb: 70g unsalted butter, melted 100g soft brown sugar 6 rhubarb stalks, chopped a good pinch of ground cinnamon icing sugar, […]

IBÉRICO HAM, BURRATA, ROCKET, VINCOTTO, OREGANO, TOMATO FONDUE & TOASTED CIABATTA

Serves 6 Tomato Fondue: 100ml extra virgin olive oil 2 large onions, sliced 5 garlic cloves, sliced 2kg ripe tomatoes, blanched, peeled, seeded and diced 100ml balsamic vinegar 100g soft brown sugar sea salt and freshly ground black pepper six 2cm thick slices ciabatta extra virgin olive oil 6 burrata, brought to room temperature 2 […]

RARE-SEARED TUNA, ZUCCHINI, PECORINO, SALTED LEMON, PARSLEY, OLIVES & SALSA VERDE

Serves 6 4 large zucchini 2 French shallots, finely diced 1 garlic clove, crushed 1 salted lemon, flesh discarded, zest finely sliced into strips a large handful of flat-leaf (Italian) parsley leaves juice of ½ lemon extra virgin olive oil sea salt and freshly ground black pepper 60g finely shaved pecorino cheese 100g pitted black […]

FIELD MUSHROOMS ON OLIVE TOAST WITH ROCKET, PARMESAN AND TRUFFLE OIL

Serves 4 2 tablespoons olive oil 20 field or Swiss brown mushrooms sea salt and freshly ground black pepper a knob of unsalted butter 60g rocket leaves 4 slices sourdough bread truffle oil shaved best-quality Italian parmesan cheese 4 lemon wedges Tapenade: 250g (2 cups) pitted black olives 30g (about 10) anchovy fillets, drained 1½ […]

SEARED SCALLOPS, POTATO CARBONARA, CRISPY BACON, EGG YOLK & PARMESAN

Serves 6 350g smoked bacon 1 golden shallot, finely chopped 2 garlic cloves, finely chopped 15 thyme sprigs 125ml (½ cup) white wine 1 litre (4 cups) pure cream 550g pink-skinned waxy potatoes, such as desiree, peeled 30g finely grated good-quality Italian parmesan cheese sea salt and freshly ground black pepper 1 tablespoon finely chopped […]

BBQ SEAFOOD SKEWERS, PAPAYA, LEMONGRASS, LIME & CHILLI SALAD

Serves 6 12 bamboo skewers, soaked in water for 30 minutes 500g salmon or ocean trout fillets, skin removed, pin-boned and cubed 500g white fish fillets, skin removed, pin-boned and cubed 24 large scallops, roe removed 25 large raw prawns (shrimp), shelled and deveined, with tails intact Marinade: 125ml (½ cup) olive oil a pinch […]

HAZELNUT MERINGUE, FRANGELICO CUSTARD & HAZELNUT CARAMEL SAUCE

Serves 6 250ml (1 cup) cream, softly whipped, to serve Hazelnut Meringues: 4 egg whites 190g (heaped ¾ cup) caster sugar 100g ground hazelnuts Hazelnut Caramel Sauce: 140g chopped good-quality milk chocolate, such as couverture 30g honey 200g caster sugar 3 tablespoons light corn syrup ½ teaspoon salt 250ml (1 cup) pouring cream 225g (1 […]

SHAVED PEAR & FENNEL SALAD WITH GOAT’S CURD

Serves 6 as a starter 2 medium fennel bulbs, very finely sliced ¼ cup Italian parsley leaves, coarsely chopped 1 small red onion, thinly sliced 6 pears, unpeeled, core intact, thinly sliced lengthwise 240g goat’s curd full flavoured honey, to serve Lemon & Dijon Dressing: 25ml lemon juice 75ml extra-virgin olive oil 1 tsp seeded […]

ROAST GARLIC & CHICKEN TERRINE, CORNICHONS & SALSA VERDE

Serves 10 as a first course 2 bulbs of garlic extra virgin olive oil two x 1.5-1.7 kg corn-fed chickens a large handful of basil leaves 2 teaspoons chopped thyme leaves grated zest of 1 lemon sea salt and freshly ground black pepper 2 large handfuls of rocket leaves 30 cornichons 12 slices crusty bread […]

Good Food Month is here

Brisbane’s Good Food Month is underway and July is set to be well and truly the tastiest four weeks of 2014. The month-long celebration showcases the best restaurants, cafes, bars and producers Brisbane and the surrounding region has to offer, with a series of venue-based events and specials that will have the city eating and […]

Menu

E’cco’s menu is an interpretation by Phillip Johnson himself. First and foremost, its all about the flavour whilst simultaneously employing high standards of culinary aesthetics. The presentation is none too intricate either. It’s simple, almost minimal – in order to provide the most appealing of visuals. The food itself is honest. And it couldn’t be […]

3 False Common Aussie Restaurant Stereotypes

Restaurants are basically an inseparable part of our lives. Even with technology racing forward and providing so many avenues for recreation for the young and restless, there’s nothing that beats going out for a meal with your friends or family. Over the years there have been so many ideas and concepts that have grown around […]

MIXED BERRY & WHITE CHOCOLATE TIRAMISU

Serves 10-12 Base: 2g gelatine leaves 1 ½ tablespoons cream 4 egg yolks 75g caster sugar grated zest of ½ lemon 375g mascarpone 3 egg whites 300g sponge finger biscuits (savoiardi) 600g assorted fresh berries, such as raspberries, blueberries and strawberries (cut in half if large) 165g grated good-quality white chocolate, such as couverture shaved […]

SLOW-COOKED DUCK, RED CABBAGE, PANCETTA & HAZELNUTS

As seen in QWeekend Serves 6 6 duck Maryland portions from 2.2kg ducks 500ml duck or goose fat or light olive oil, enough to cover legs jus, demi-glace or veal glaze (available from good delicatessens) Duck marinade: 2 litres water 150g sea salt, such as Fleur de Sel 1 head garlic, cut in half zest […]

Private Dining in Brisbane: e’cco bistro

Important celebrations and special occasions need a personal touch, a cut above the ordinary: what could be better than reserving a private dining room at one of Brisbane’s best? There’s a formula to the perfect function, and e’cco bistro has it. Elegant but personal surroundings E’cco’s private dining space makes for contemporary surroundings featuring leather […]

Beginners Guide to Ordering Wine

Want to order your wine like a pro at the restaurant? Well, there cannot be a more interesting sight than seeing someone exploring all the choices in the list with confidence and then selecting one of the options without the slightest sign of hesitation or nervousness.

The inaugural Fairfax Young Chef Dinner

e’cco bistro is set to host the inaugural Fairfax Young Chef Dinner this July. The dinner will see six of the state’s most talented and promising young chefs (from top restaurants Stokehouse, Restaurant 2, Esquire, Ricky’s River Bar and Dining at Noosa, and the Gallery of Modern Art’s GOMA restaurant) showing off their talents. It is hoped that this […]

Philip Johnson at the Hawaii Food & Wine Festival

Its official – Philip Johnson will be making a guest appearance at this year’s Hawaii Food & Wine Festival. After opening the landmark e’cco bistro in 1995, and following six of his own cookbooks, Philip Johnson’s unpretentious, simple yet stunning food has made e’cco the success it is today. The festival will run from August 29th – […]

PRAWN SALAD WITH RUBY GRAPEFRUIT, AVOCADO & SHAVED FENNEL

Serves 6 Base: 50g Japanese (panko) breadcrumbs 2 baby fennel bulbs juice of 1-2 lemons 60g watercress sprigs 2 ruby grapefruit, cut into segments 1 small red onion, finely sliced into rings 24 cooked prawns, peeled and deveined, with tails intact 1 large or 2 small avocados, quartered then sliced into 5mm slices Ruby Grapefruit […]

Private Dining in Brisbane

At e’cco bistro, we understand the need for perfection when selecting the perfect private dining room to host an event. Whether you need to impress potential partners at a corporate meeting or spoil friends and family for a personal celebration, e’cco has all the right elements for an unforgettable event. [metaslider id=”205″] Private Dining in […]

DUCK BREAST, PUMPKIN PUREE, BALSAMIC BRAISED RED CABBAGE & CANDIED WALNUTS

Serves 6  6 x 240g duck breasts, trimmed olive oil 100g (1 cup) candied walnuts jus, warmed, to serve   Pumpkin Purée: 1.5kg jap or kent pumpkin 100g unsalted butter 4 garlic cloves sea salt and freshly ground black pepper 100-150ml pouring cream   Balsamic Braised Red Cabbage: 250ml (1 cup) good-quality balsamic vinegar 250ml […]