News and Events

Fully Booked Women Brisbane Meet-up

Fully Booked Women event


The first Fully Booked Women event in Brisbane is happening right here at Scrumptious Reads. Come spend a couple of hours with us, connect with like-minded peers in the food and drinks industry, listen to some fab speakers, enjoy a shared pot dinner by Danielle Dixon (sous chef, Bucci) and sip drinks curated by Penny Grant (sommelier, The Ghanem Group).

We are delighted to welcome guest speakers Vanessa Pollock (Vanessa Pollock Training & Development), Brenda Fawdon (Real Food School) and Ash McLeod (Alfreshco) to share stories of their careers and how working in hospitality doesn't just mean working in a restaurant. The world is your oyster. Come and join the fun.

Sunday, May 28, 2017
Tickets are $60 + BF, on sale here.

Sur la Table Etiquette Workshop

Entertaining guests at home? 

Enjoy hosting a fabulous dinner by discovering what is behind the art of setting an elegant table.
Through the evening you will learn the French and English styles of "art de table" and their differences.
Mastering the etiquette for table setting is a delightful experience. And it also gives you practical tools to achieve that edge that will leave your guests impressed. It is, after all, in the details where you make a difference.

Hosted by Mrs Carmen De Hinojosa 

After many years of experience in event organisation, including receptions for Heads of state and high level conferences around the world, Ms. Carmen De Hinojosa went on a journey to discover what is the key for an event to be successful. She took a Diploma in International Etiquette and Protocol in the most prestigious finishing school in Switzerland.
When graduated, Carmen decided to follow a new professional path, to instil in ladies and gentlemen, around the world, the art of being graceful, elegant and welcoming.
Modern day etiquette makes the environment around us more harmonic, and most importantly, it enables us to be happy, making ours and others' people lives more fulfilling.

Wednesday May 10, 2017
$190pp includes 3 course dinner from Bucci.

To book call 3852 6797


Simple Nourishment Workshop with Liz Richards

Liz Richards Super Snacks wholefood lunchboxes
Liz Richards, author of Super Snacks presents a workshops on ‘unprocessing’ your snack foods. 

  • Want to start ‘unprocessing’ your children’s lunchboxes?
  • You know you shouldn’t be using ‘processed’ snacks but don’t know any alternatives?
  • Not sure where to start and what to use?

Liz Richards from Simple Nourishment has got you covered! Join Liz on March 2 to share her tips on how to easily move from ‘packaged’ to ‘healthy handmade’ snacks.

Learn how to simply and quickly create nourishing, delicious snack foods that fuel you and your whole family from gym class to after school soccer. Liz’s focus is around you spending less time in the kitchen yet making snack foods that are just bursting with ‘yum factor’, full of wholesome goodness and use easily found ingredients.

chewy almond wholefood bars Liz Richards Super Snacks alternative wholefood anzac biscuits Liz Richards Super Snacks

Spend an evening with Liz as she shows you just how easy ‘unprocessing’ is! She will walk you through 5 of her favourite recipes, sharing tips and tricks on how to meet basic intolerances or restrictions.

Ticket includes:

  • Super Snacks Cookbook
  • Workshop presentation and tasting of 5 recipes
  • Free nuts & seeds mini bags
Additional cookbooks will be on sale on the night

Tickets are limited so book early – an evening not to be missed

Date: Thursday 2 March, 7pm
Tasting and book $47
To book: 
Call 07 3852 6797  or email books@scrumptiousreads.com.au 

Liz Richards Super Snacks Wholefood lunchboxes


Scrumptious Reads Cookbook Club: Mr Wilkinson's Favourite Vegetables

Cookbook Club kicks off for 2017 on Monday January 16th with Mr Wilkinson's Favourite Vegetables by Matt Wilkinson. Start the year as you mean to go on. Chef Danielle Dixon has narrowed down a menu packed full of vegetable delights including pea and mascarpone plin with sage and butter sauce, salad if cauliflower smoked salmon and strawberry, pumpkin mash with fish fingers, roasted cucumber, quinoa freekah and herbs, potato scallops, frozen vanilla syrup coated fennel and carrot cake. 

Each event will have a menu of recipes from the book cooked by the talented Danielle Dixon of Bucci. Join us for a relaxed evening of food chat with friends. 

Whether you've been to our book club previously or like the sound of joining in for the first time we'd love to welcome you to the club.  

Date: Monday 16 January, 7pm
Price: Dinner and book $95
To book: 
Call 07 3852 6797  or email books@scrumptiousreads.com.au 

Scrumptious Reads Cookbook Club: Gizzie's Seasonal Eatings

Our final Cookbook Club of the year is here and it's going to go off like a Christmas cracker! 

Chef Danielle Dixon will be dressed in her festive finery and cooking from UK sensation Gizzie Erksine's recent release Gizzie's Seasonal Eatings. This will be a belt-buckle-breaking feast for 20 people, dining alfresco under the greenery of the Scrumptious Reads laneway. 

As if that weren't enough, we're offering 10% storewide on the night with a book tree full of gift giving inspiration and a gift for each dinner guest. 

Whether you've been to our book club previously or like the sound of joining in for the first time we'd love to welcome you to the club. 

Date: Monday 12 December, 7pm
Price: Dinner and book $80 or dinner only $50
To book: 
Call 07 3852 6797  or email books@scrumptiousreads.com.au 


Cookbook Club

After the success of our first two club nights we're ready to bring you the full schedule for events for the rest of the year.

Sept 19 - The Best of Thai Street Food, David Thompson and Mr Hong, Dan Hong
Oct 17 - Member's Pot Luck Supper
Nov 17- SPECIAL EVENT Christine Manfield in conversation
Dec 12 - Gizzi's Season's Eatings, Gizzie Erksine
Jan 2017 - Mr Wilkinson's Favourite Vegetables, Matt Wilkinson

Each event (accept the members pot luck supper) will have a menu of recipes from the book cooked by the talented Danielle Dixon of Bucci. Join us for a relaxed evening of food chat with friends. 

Call us on 07 3852 6797  or email books@scrumptiousreads.com.au to register your interest. 


BOOK LAUNCH: Three Wise Women, Annabelle Chapple

Local cook/author Annabelle Chapple will be launching her first book this Thursday in store. Join us for an evening of delicious food made from the recipes in Three Wise Women. Chat with Annabelle about how her grandmothers has and are influencing her cooking and life in general.

Thursday Dec 1
Free entry

Stephanie Alexander / Powerhouse Competition


Stephanie Alexander/Powerhouse Competition
Stephanie Alexander: The Cook's Table in conversation with Kylie Laing on Wed 02 November

Win a double pass to see Stephanie Alexander in conversation! Join the beloved cook and food educator at Brisbane Powerhouse as she celebrates the publication of her milestone book, The Cook’s Table, in conversation with Kylie Lang.  Stephanie will discuss some of her favourite menus, most precious memories, and decades of experience in the kitchen.

The discussion will take place on Wed 02 November, 2016. To win a double pass, email your name and phone number to powermail@brisbanepowerhouse.org with the subject line ‘STEPHANIE’. 

Find out more details here.

Artisanal Japanese Product tasting with Fino Foods

An explosion of flavours for your taste buds! The fine folks at Fino Foods will bring an array of delicious artisanal Japanese products. The highest quality products from various regions of Japan will be showcased on the night for you to try.

Date: Monday November 7

Time: 6:30pm to 7:30pm

Cost: Free




Watercolour Workshop with Asuka

Join Asuka Kagawa for this set of small group classes to learn how to easily and beautifully sketch your adventures. Whether it be in food or travel or simply your neighbourhood, watercolour is great way to bring your journals to life. 

Travel Sketching / Daily Sketching - This series of workshop is designed for all skill levels to start a travel sketchbook or a daily sketchbook. It’s a great way to step away to create something and to capture what interested you that day. Once you finish your sketchbook, you are left with a visual diary that you can flip through.

Asuka's class will not concentrate on accuracy but the process of creating a sketch. Learn how to capture things quickly and get tips on how you can finish your sketch later! Paint and draw for yourself using coloured pencil, watercolour pencil, watercolour and waterproof ink. 

You will have the opportunity to bring your own photos and to be guided on how to sketch the image and suggestions for photos that are easy to sketch with.



Workshop 1: Introduction class

Tuesday 11 October 2016

A class to experiment with different mediums: ink pens, coloured pencils, watercolour pencils, watercolours, rubber stamps.

A7 Leuchtturm sketchbook and Unipin 01 pen included for each student.

Workshop 2: Food Sketching

Thursday 13 October 2016 

This class will give you some simple tips on how to sketch food either from real life or from a photograph.

Bring a photograph of food items you would like to sketch.

Workshop 3: Buildings

Tuesday 18 October 2016 

We will go through how to identify or focus in on what to sketch. Bring a photograph of a building or a part of a building (door, door knocker, letterbox, lamps) that you would like to sketch.

Workshop 4:  Scenes

Thursday 20 October 2016 

This is the class to bring it all together. There are several options to challenge you by sketching a bigger scene or placing several sketches on the one page.

Time: 6:15pm for 6:30pm start
$80 - 1 workshop
$215 - 3 workshops
$285 - 4 workshops
All workshops will include a light dinner and drink.
To book call 3852 6797

Taya Kitchen Cooking Workshop

Taya Kitchen Thai Cooking Workshop

Over three weeks in August Taya will guide the group through a menu based on three key themes. All classes run from 6:30pm - 8:30pm and cost $75pp. 

Wednesday 17th August - Thai Street Food 
Sriracha glass noodle salad with ground pork, mint and toasted peanuts.
Grilled lemongrass and kaffir lime chicken skewers with a chilli lime dressing. 
Red curry of braised beef, young bamboo tips and Thai basil.

Tuesday 30th August - Vegetarian Asian Delights
Betel leaf with tofu, lemongrass, tamarind and coriander.
Turmeric yellow curry of pumpkin and Hawaiian sweet potato with kaffir lime.
Grilled eggplant stir fry with chilli, oyster sauce and buffalo basil. 

To book: call Scrumptious Reads on 07 3852 6797 or email events@scrumptiousreads.com 


Welcome to the Scrumptious Reads Cookbook Club. After the gourmet success of our last event we're onto book number #2, MoVida Solera by Frank Camorra. As usual Bucci chef and culinary devotee Danielle Dixon will be whipping up a selection of recipes full of Spanish sunshine to fuel our discussion.

The decision to feature a title from Frank Camorra's collection wasn't hard after his take over at Gerard's Bistro during Good Food Month. Now is your chance to dig a little deeper into his recipe writing. 

Join Danielle and an intimate group of food fans for scrumptious supper [menu to follow] of Frank Camorra's recipes and great culinary chat. 

Monday, August 15, 7pm
Price: $75 or $95 with a copy of Best Kitchen Basics.
Booking: Call into Scrumptious Reads, call 3852 6797 or email books@scrumptiousreads.com.au




Cookbook Club: Best Kitchen Basics by Mark Best

Best Kitchen Basics/ Mark Best

Welcome to the inaugural Scrumptious Reads Cookbook Club. For our first event Bucci Chef and culinary devotee Danielle Dixon has chosen Best Kitchen Basics by the Australian gourmet institution Mark Best

Mark Best's latest book Best Kitchen Basics breaks down the tips and tricks of high-end food for the domestic space. The book is designed to inspire innovation and experimentation with basic ingredients. 

Join Danielle and an intimate group of food fans for scrumptious supper [menu to follow] of Mark Best recipes and great culinary chat. 

Monday, July 11 
Price: $70 or $95 with a copy of Best Kitchen Basics.
Booking: Call into Scrumptious Reads, call 3852 6797 or email books@scrumptiousreads.com.au


This is the first Cookbook Book Club but keep an eye out for more events in future. 



5 Mins With...Amanda Reboul

If you needed to know anything about champagne (or truffles) in Brisbane the person you'd want on speed-dial is Amanda Reboul. What she doesn't know on the topic isn't worth knowing. 

Champagne is such a passion for Amanda that she will soon host the very first Effervesence Festival from the 19-21 August at Spicers Hidden Vale. Celebrating everything about champagne (including tastings and masterclasses) guests will be guided through the different regions and styles of the world's most loved wine. 

We sat down with Amanda to find a little more about her path to champagne educator and more...


What is your favourite meal to cook? 

I absolutely love a good old fashioned roast chicken! I love everything about it – preparing the chicken, the smell of it cooking, the crispiness of the skin, carving into it and watching the juices run through. 

What led you to work with champagne? 

When we moved to Australia in 2006, I had been a stay at home Mum for about 10 years, and felt the only thing I really knew about was travel with kids and champagne. We noticed there was a hole in the market in Brisbane for smaller grower champagnes, and missed some of our favourites from France, so decided to have a go at importing some. I am absolutely passionate about champagne and wanted to share this with people, so I started writing a blog, which lead to some masterclasses and dinners

What's the biggest tip you'd suggest to people for buying good champagne?

The old adage of you get what you pay for is very relevant for champagne. It’s very important to read the label carefully – it should have CHAMPAGNE written quite prominently on the bottle. If it only says Product of France, and no big letters saying champagne, it is French Sparkling wine, not champagne.

The best meal you've had (at a restaurant or home cooked?)

I had an unforgettable meal at a 3 Michelin star restaurant in Paris ‘Lucas Carton’. It was a three course lunch, and I can still taste it! We had Langoustine to start with, followed by Poulet de Bresse, and finishing off with the most amazing chocolate hazelnut craquante. We started with a glass of champagne (Louis Roederer, from memory), had a fabulous white Burgundy (a Chablis Grenouilles) with the meal, and more champagne to finish. The attention from the staff, the crispness of the linen, the shininess of the silver cutlery is forever engrained on my memory.

What is the biggest misconception people make about champagne?

That it can’t be drunk with a meal. Champagne is actually so diverse it can be served throughout a meal with every course.

5 mins with...Stacy Holmes, La Reserve Fine Wines

  1. The best thing about having the Cheeeeesy Podcast recorded in store each week is the interesting guests that feature. And, what better way to get to know the friends of Scrumptious Reads a little better than with a regular feature interviewing them about their favourite foods, recipes and more. 

Without further a do, introducing Stacy Holmes of La Reserve Fine Wines. You can also listen to Stacy's episode here

What is your favourite meal to cook? 

My favourite thing to cook at home is chicken breasts stuffed with mozzarella, fresh basil, garlic and tomatoes. Then I season each chicken breast, lay a basil leaf on top and wrap it in prosciutto. I seal the chicken breasts in a hot pan on both sides and then bake in the oven for approximately 25 minutes until cooked through. I allow them to rest for 5 minutes and slice each breast into 2cm slices and serve on top of homemade potato bake and steamed broccolini. It’s divine!

What wine is the one you'd reach for most?

That’s a very hard question as I like so many. I think Riesling is the most noble of all the white grape varieties in the world. It has wonderful vibrancy and freshness when its young and it has the ability to age for many years and develop many secondary and tertiary characters when aged. If you can imagine a young Riesling, it has lots of citrus notes, especially green limes, lemons and orange peel with lovely aromas of white flowers and bright acidity. Take the same Riesling and age it for 10+ years or longer and watch the colour of the wine darken, the bright green lime has transformed into a sweet candied brown lime with cumquat and tangerine flavours, it starts to take on a slight dessert wine concept and the amazing thing is the acidity will still be vibrant and driving the finish of the wine to linger on the palate for some time.

When it comes to red wine I love Barolo from Italy, made from Nebbiolo grapes it is the ‘holy grail’ of winemaking in my eyes. Nebbiolo is intensively cultivated in South Central and North Piedmonte in the North West of Italy. It is an early budding, very late ripening variety, it has vigorous growth in the vineyard making it a high maintenance variety to grow and its very fussy about the soils it likes to grow in. It often performs best in calcareous marls such as those to the North and South of Alba on the right bank of the Tanaro River in Piedmonte.

Nebbiolo is only rivalled by Pinot Noir in its ability to express the subtleties of different terroirs (soils). It is very light in colour, turning orange with bottle age faster than most red wine varieties. To be high in both acid and tannin, and to exhibit a haunting array of expressive aromas such as tar, roses, leaf mould, dried cherries, liquorice, violets and its ability to produce age-worthy wines of great beauty makes it my most revered red wine grape. My favourite currently is the 2011 Massolino Barolo DOCG from Serralunga d’Alba!

As for everyday drinking I am loving the 2014 Blackwater ‘The Underdog’ Chenin Blanc from Stellenbosch in South Africa at the moment. It is made in a way that is similar to Chablis. This 100% Chenin Blanc is harvested from selected old bush vine vineyards on the top slopes of Bottelary Hills. The fruit is destemmed and pressed, settled for 24 hours and fermented in stainless steel and concrete tanks, left on the fine lees for 6-8 months. 

A wine so pure it almost feels like it should be good for you. An honest to goodness Chenin Blanc with grapefruit, bay leaf, lemon sorbet, muskmelon and sea spray freshness. So good!

What's the biggest tip you'd suggest to people for buying good wine?

If you are unsure what to buy when faced with a sea of wine labels, look for a producer that has a good track record or pedigree of producing quality wines. Read the back label of each bottle you considering and see if it tells you something about the wine in the bottle. For example “the 2008 Syrah has an intense deep ruby colour. The wine has an enticing savoury and spicy character. The palate is intense and rich with generous ripe fruit and structured, silky tannins. This wine is seductively drinkable on release but will reward patient maturation for up to ten years from vintage.” This gives you some very good information about the wine and allows you to make an educated decision on whether or not the wine is what you are looking for.

If the wine gives you a cutesy story about the cat that lived under the tractor at the winery and became affectionately known as Fluffy to the winemaking team and so on, but no factual information on the wine, winemaking techniques or vintage conditions I would pass on that wine and continue looking. Sure it has a nice story that tugs on the heartstrings, but how does it relate to the juice in the bottle, it doesn’t and therefore it kind of turns into a lucky dip situation on whether the wine is any good or not.

Finally, don’t always assume that a higher price means higher quality. Sometimes the higher scoring wines in wine shows and independent tests can be among the least expensive and there are plenty of great value wines in Australia under $20.

The best meal you've had (at a restaurant or home cooked?)

I’ve been fortunate to dine in some great restaurants around Australia and it is hard to narrow down one favourite, but recently I was treated to an excellent dining experience at Rogue Bar & Bistro in Austin St, Newstead. They had only recently updated their dinner menu and I had the Braised shoulder of beef with rosemary kipfler potatoes, pickled cabbage, rye croutons and crumbed camembert. My fiancé had the Sweet & Sour Pork Belly with barbequed pork loin, apple cider gastric, burnt pineapple sage chutney and potato bake!! Both were divine, we finished the evening by sharing two of the desserts. We ordered the Black Forest sticky rice pudding with chocolate shrubbery, frozen cherry cream and seasonal berries (you have to see this dessert, it’s plated so well you almost don’t want to eat it) and the Bubble wrap with almond chocolate and popping candy, semifreddo bubbles, matcha sponge and meringue shards.

What is the biggest misconception people make about wine?

There are several misconceptions floating around, one of the most common is people don’t like Riesling because they think it is sweet? This is because of the Moselle fad we had in the 1980’s and in most cases Riesling is dry with around 4-6gm’s of residual sugar. The human palate cannot detect anything under 4 grams and thus it is one of the driest white wine varieties on the market. Yes there are exceptions to the rule and most of those will be labelled as ‘off-dry’ or ‘medium-dry’ styles which have higher residual sugar contents and are sweeter than the everyday Riesling produced in Australia.

I wish more people in Australia weren’t afraid to buy a glass or bottle of Riesling and see how great it can be in this country!

 Another common misconception is that the more expensive a wine is, the better it must be? Yes that can be very true in some cases like Henschke Hill of Grace Shiraz ($650), Jim Barry The Armagh ($250) and many more but often some of the best wines can be found between $15 - $30 a bottle. The Halliday Wine Companion provides a ‘Best Value Winery’ and ‘Ten of the Best Value Wineries’ section in its guide every. Seek some of these out for great value drinking!


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