Peter Stubbs has had a career many would envy. After training under some of Britain’s best chefs, he spent 15 years living in France, the US and the Caribbean, working as private chef on the yachts of wealthy families. In the 30 years of his working life so far, Peter has cooked for everyone from the Mexican President to David Bowie and Mick Jagger.
But for the past 10 years, he has been treating Brisbane locals to the fruits of his talents and experience, as owner and Head Chef at his very own restaurant, Cinco Bistro.
Peter, alongside Sous Chef, Andrew Coad, prepares his high quality, innovative dishes simply and stylishly. His food is delicately, yet complexly flavoured, and could be classed as ‘Modern Australian with a twist’. The menu changes frequently, to allow Peter the opportunity to experiment with new ingredients, and to make the most of the superb seasonal produce available in Queensland. The herbs and vegetables have a short commute from garden to plate; they are grown, in line with organic principles, in the garden of Peter’s house – next door to the restaurant!
As well as his time in the South of France, Peter spent some years living and working in Mexico City, and this influence is reflected in his cooking. Whilst Cinco Bistro generally serves European cuisine, they occasionally feature a Mexican special, and also hold ‘Mexican Nights’, where Peter can really let his experience shine.
While at Cinco Bistro, be sure to sample their signature dish, the wild mushroom and foie gras tart, which is served with a porcini foam and port wine syrup. You might follow that with their roasted duck breast, celeriac purée, caramelised pear, oat crumble and duck jus, or perhaps the slow cooked veal cheeks, prosciutto, lengua, watercress and creamed potato. You can accompany your meal with your own wine – Cinco Bistro is BYO – or select one of their own wines, which often include a local Queensland wine or two.
Cinco Bistro is well known for its desserts, too – and rightly so! Try the hot pear fritters with walnut and cinnamon parfait, or the rose cream pomegranate jelly served with fig, pistachio and meringue. For those devoid of a sweet tooth, there is a delicious selection of Australian and European cheeses on offer, and a choice of accompanying ports and sweet wines.
For a taste of inner city dining in the Brisbane suburbs, get a babysitter for the kids, and head to Camp Hill to join the long-time regulars in this ‘foodie’s haven’.