Brenden Gradidge

head chef at Esquire, brisbane.

[Brenden Gradidge @MrGradidge]

Just about done for the week. What a great service. #esquirerestaurant #bne #chef #qld… https://t.co/T13wVOT2Gz

[Brenden Gradidge @MrGradidge]

Macleay island herbs dipped in a mixture of dried scallops toasted peanuts and butter. It is… https://t.co/Kxo4jcJlCF

[Brenden Gradidge @MrGradidge]

Happy birthday jasondeandog that was 10 years ago buddy! #pearl #chef #nobeard #chefskullcap… https://t.co/7Nj8rVzFUW

[Brenden Gradidge @MrGradidge]

2 fresh local cephalopods on the menu today #esquirerestaurant #calamari #cuttlefish #qld… https://t.co/CpUqYsciIB

[Brenden Gradidge @MrGradidge]

1 down, 99 to go.
#esquirerestaurant #marron #freshwater #delicious #chef #cheflife #brisbane #claw https://t.co/zUD1zx8GYa

[Brenden Gradidge @MrGradidge]

Snub nose garfish #cheflife #chef #delicious #esquirerestaurant #fish #fishing #caught #today… https://t.co/SJLQSRRDO8

[Brenden Gradidge @MrGradidge]

Crabby crab crab #esquirerestaurant #brisbane #goldcoast #bikinibottom #delicious #chef… https://t.co/uawzCY2zlD

[Brenden Gradidge @MrGradidge]

Wow. What a beauty. Straight off the boat this morning. #biggestihaveeverseen #sofresh… https://t.co/dbh6gmscre

[Brenden Gradidge @MrGradidge]

Seafood today in esq and esquire straight off the boat this morning.
Live spanner crab and wild… https://t.co/svQoMkmfNP

[Brenden Gradidge @MrGradidge]

This is #delicious #kalamansi #lime served with poached Marron brined lettuce green garlic and… https://t.co/6ndFpVYZho

[Brenden Gradidge @MrGradidge]

Another example. SA Vongole. What to do with limited time not wanting to repeat, copy or stage.… https://t.co/y609bnTqVH

[Brenden Gradidge @MrGradidge]

One of the best pieces of fish I have ever tasted #mangrovejack #bramblebay #qld #delicious… https://t.co/sU6p8O0F0j

[Brenden Gradidge @MrGradidge]

Highly marbled beef jerky sandwich on at #esquirerestaurant tonight. House made #ketchup… https://t.co/0V5JU1DQ3k

[Brenden Gradidge @MrGradidge]

Cured, smoked, torched, duck skin, white soy, pickled ginger and cranberry hibiscus #chef… https://t.co/Gna5f1jrFl

[Brenden Gradidge @MrGradidge]

Come check out my super talented wife thepicnic_club at wandering cooks today. There is plenty… https://t.co/4z7zYhw8qo

[Brenden Gradidge @MrGradidge]

Sorrel Apple curd honey vinegar #splice #esquirerestaurant #degustation #chef #cheflife #bne… https://t.co/y6uzH0C9is

[Brenden Gradidge @MrGradidge]

Zante grapes on our new dessert.
#burnt #curdsandwhey #native #pepper spiced orange sherbet… https://t.co/yeGoWhbfSY

[Brenden Gradidge @MrGradidge]

Esq maple cured rare breed hot smoked #bacon #esquirerestaurant #bne #chef #delicious https://t.co/RZT8sRtbC6

[Brenden Gradidge @MrGradidge]

Don't miss out esq_bne #esquirerestaurant #bne #brisbane #chef #cheflife #wine https://t.co/SNVT9AVGbz

[Brenden Gradidge @MrGradidge]

Smoked clam, bisque oil, horseradish and begonia tart #esquirerestaurant #bne #bneeats #chef… https://t.co/GSoLyKbis4