Named after Hungary's favourite spice, Bardon’s all day breakfast cafe Smoked Paprika is all about flavour and friendly service.
Although Smoked Paprika is located on the very busy MacGregor Terrace, the noise from passing traffic is forgotten as your tastebuds enjoy the flavoursome fare on offer here. Whether diners are on a quest for breakfast, lunch or coffee and cake, they won't be disappointed.
Using only high quality ingredients, fresh produce and free range eggs, everything is prepared on site, with the menu changing seasonally. Vegetarian and gluten free options are available. Breads, including sourdough, are sourced from artisan bakery, Wild Breads.
Zucchini fritters, served with kale, pumpkin, caramelised onion, Danish feta, poached eggs, béarnaise and pistachio dukkah are a popular choice for breakfast, along with the Smoked Paprika breakfast which sees sliced beef served on Turkish bread with poached eggs, hollandaise, rocket, roasted tomatoes and golden grilled haloumi. What makes this dish so special is the six hours that the beef has been slow cooked for and the fifteen - yes that's 15 - spices in that tender beef.
Lunchtime is just as good at Smoked Paprika. In the cooler weather, try the Smoked hock and bean soup with sour cream and toasted turkish bread or the Hungarian Stew with spaetzle (small dumplings), sour cream and pickles. There are just too many tasty options to mention them all but visitors to the cafe are bound to find something that will be savoured.
Although the servings here are very generous, try to leave room for one of the desserts - they look so tempting sitting in the cabinet. The cafe has an extensive drinks menu including Dramanti coffee and organic teas (also from Dramanti). Lactose free, soy and almond milk are available.
A simple kids menu will take care of the small foodies in the family. Sides and extras (including organic lamb sausages) can be added to any meal, at an extra charge.
With few Hungarian restaurants in Brisbane, Smoked Paprika affords customers the opportunity to taste unique, traditional dishes. Hungarian born chef and owner, Gabor Traub says he realises that some Hungarian food is a little on the heavy side for our climate, so calls on his heritage to make traditional food, adjusting it to suit Aussie tastebuds. And this fusion is working extremely well. Smoked Paprika also allows diners to choose between traditional Hungarian fare or old favourites.
By Sandy Ludinski
65 MacGregor Tce