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Southern Hospitality

A desire to create incredible food experiences at home was what inspired Mark Minczanowski to teach himself to cook. Eager to challenge himself, Mark decided to explore the Creole cuisine, and fell so in love with it that he decided to incorporate it into his everyday life and share it with others, through Grey Street restaurant Bourbon Street.

WHERE DID YOUR PASSION FOR FOOD AND COOKING COME FROM?

My passion for cooking was inspired by my passion for eating! The cooking became a means to an end to enjoy fine dining at home every night, so I taught myself to cook.

WHAT IS YOUR FOOD PHILOSOPHY FOR BOURBON STREET?

Quality is greater than quantity is greater than speed. I believe each component of a dish needs to be able to stand on its own two feet and each dish is a marriage of suitable partners that complement each other to produce a synergistic experience.

BOURBON STREET HAS AN INCREDIBLE LOUISIANA CREOLE MENU. WHAT IS IT THAT DREW YOU TO THIS TYPE OF CUISINE?

It was the challenge of never having cooked this cuisine before. I had hardly ever used Cajun and thought Creole was a type of dish, rather than a whole cuisine. I’ve embraced the Creole cuisine as one my favourite styles of cooking now.

DO YOU HAVE A FAVOURITE DISH ON THE BOURBON STREET MENU?

My favourite is the braised beef. Braised and slow cooked in a rich tomato and red wine jus, served with caramelised-onion mash, this dish is filling, hearty and very satisfying with a glass of red. If I can choose a close second, it would be the prawn étouffée, a true Creole dish from the Deep South.

WHAT MAKES THE RESTAURANT UNIQUE IN THE BRISBANE FOOD SCENE?

The Creole menu is unique not to just South Bank, but to Brisbane. I believe I have the most extensive Creole menu available in Brisbane and the menu is unique in that I create the recipes to taste rather than follow other recipes.

WHAT DO YOU LIKE MOST ABOUT SOUTH BANK?

I like South Bank for its many activities, its overall ambience and accessibility to the city. I also love the park-like environment –it really breaks up the concrete jungle with an eclectic collection of eateries and attractions.

Take me to Bourbon Street


Cuisine: American


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