October Newsletter

Introducing Head Chef Trent Robson

Trent's passion for food started when he was still at school and found himself a part time job at a small, quality catering firm based in Ascot. The minute he finished school at St Laurence’s he signed up as a first year apprentice and soon moved on to the Brisbane institution that was "The Grape Wine and Food Bar". Here he completed his apprenticeship early and was then taken on as a head chef at Gary Bulkan’s GB’s Seafood Grill and Wine Bar on Brunswick St.

He had a few more Brisbane based positions before packing up and heading over to the UK and started as the junior sous chef at The Firestables in Wimbledon Village. Soon enough he found himself at Kew Gardens working for the two-michelin-starred restaurants The Glasshouse and The Trompette under Chef Antony Boyd.

Trent came back to Australia in 2003 when he chalked up a few Gourmet Traveller red stars at establishments like Double Cream in Coorparoo and Luxe on James St. He then went out on his own at Noi on Brunswick St; a tapas and wine bar, before he was called to Riverside, to be Executive Chef at Pier Nine.

In 2009, Trent put his stamp on 1889 Enoteca creating some innovative Italian cuisine. And has most recently taken up the Head Chef position at Belle Époque where he creates authentic, but inventive French bistro food.

In the kitchen he listens to Phil Collins and Gomez and loves nothing more than a glass of Kronenbourg 1664 at the end of a hard service. 

On his night off, Trent takes his wife Adele and daughter Coco to dinner at his parents’ home at Hawthorne where he enjoys being cooked risi e bisi (kind of soupy risotto) by his mother.

BEAUJOLAIS DAY 2009

AT ONE MINUTE PAST MIDNIGHT on the third Thursday of each November over a million cases of Beaujolais Nouveau begin their journey through a sleeping France to Paris for immediate shipment to all parts of the world. In doing so, the cases will be carried by motorcycle, balloon, truck, helicopter, plane, elephant, runners and rickshaws to get to their final destination.

The staff at Belle Époque are crossing their fingers in hope that their shipment of the Beaujolais Nouveau will arrive in time for the Beaujolais Day party as they celebrate with 400 wine lovers on 20th November 2009

 One of the most frivolous and animated ritual

in the wine world has begun...

Belle Époque

5:30pm - 8:00pm

Friday, November 20th

$75 

includes...

Georges DuBoeuf Boeuf Beaujolais Nouveau

Georges DuBeouf Beaujolais Villages

Beaujolais inspired Canapés

French food stations

Live gypsy swing jazz

Door prizes 

TICKETS GO ON SALE 20TH OCTOBER

for tickets contact tess@belleepoque.com.au | 38521500

StreetSmart Australia

StreetSmart, beginning the 9th November, is an opportunity for all restaurants to unite, helping people who unfortunately make up a large portion of Australia’s homeless population.

Initiating in 2003, the participants of StreetSmart have since managed to accumulate over $830,000, and last year alone recruited the involvement of 238 restaurants, spread across VIC, NSW, ACT and QLD. StreetSmart support small community-based organizations within various regions, providing emergency aid and supporting projects that promote social inclusion, empowerment and sustainable change, in the hopes to drastically reduce the percentage of people that are homeless throughout Australia.

Here at Belle Époque we are in full support of such admirable efforts, and intend to whole-heartedly participate in StreetSmart, from the 9th November until the 24th December. To donate, join, or simply find out more, visit www.streetsmartaustralia.org.

Bar Specials

We’re coming into the warmer time of the year, so why not refresh yourself with our new wine punches and cocktail options.

All containing French wine-based ingredients, these revitalizing concoctions extend all the way back to the middle ages, when poor quality wine was infused with particular herbs, allowing for a more palatable beverage. Numerous European countries are also known for mixing wine into punches during the hot summer months. Running for the entire month of October, these bar specials are sure to provide some release and comfort from the rising temperatures of our harsh Australian sun.

Come in and try...

SPRITZ CON APEROL

$12

A classic Italian Spritzer.

La Baum Sauvignon Blanc,

Aperol, Soda, Orange slice, sugar

December Champagne Club

In conjunction with Bernadette O'Shea (Brisbane's Resident Champagne Consultant) the night provides you with an opportunity to try a selection of beautiful champagnes.

DUE TO MELBOURNE CUP THERE WILL BE NO CHAMPAGNE CLUB MEETING IN NOVEMBER - Save your pennies for December when we will be featuring SEVEN Prestige Cuvées.

On Tuesday 1st December between 5.30pm and 7.30pm, we will be featuring seven Prestige Cuvées from seven different maisons.

Champagnes will be announced 5th of November

~no ticket price
~all champagnes sold by the glass
~oysters freshly shucked at our seafood bar

RSVPs are recommended, to secure your spot please email tess@belleepoque.com.au 

Experience it, savour it, reminisce....our passion for love, life, food and friends

Trent's October Recipe

Duck Liver Parfait
Makes 2 large terrines

2kg duck livers cleaned
¼ bunch picked thyme leaves
120g butter
800g softened butter
90ml congac 35ml Grand Marnier
750ml Mediera or port

Soften shallots and thyme in butter then add liquid and reduce until liquid is 300ml volume.
Cool.
Blend together with the cleaned livers and softened butter.
Pass through a drum sieve and repeat (blend and sieve).
Season with salt and pepper.
Line the terrine mould with Glad Wrap with a little excess overhang and before placing mixture inside and covering with excess.
Cook at 75 degrees celcius for 25 minutes depending on size of terrine moulds.
Serve with condiments like confit onion, cornichons and warm French bread.

Lunch Menu Prix Fixe

Belle Époque is now offering a special lunch menu prix fixe.

This $45.00 set menu highlights the best in classic French bistro food and is available Monday to Friday 12:00pm-3:00pm.

Entrée

Duck Liver Paté w Condiments

Main

Waygu Rump, Pommes Frites, Sauce Béarnaise

Served with a glass of our French ALTERA Merlot.

Bookings are essential 3852 1500.