Experience No.059 in Australian Traveller Magazine’s 100 Greatest Australian Gourmet Experiences.

Philip Johnson pioneered the Brisbane food scene when he opened e’cco in 1995. Since then he’s been a lesson in maintaining standards and continues to lead the pack in the thriving Queensland capital.

“The clear, simple recipes from e’cco reflect Philip Johnson’s passion for perfect ingredients. His skill as both writer and chef make [his] book one that I will always refer to.” – Rose Gray, 1939-2010

Maggie Beer backs this up. “Since discovering e’cco, eating in Brisbane has taken on a new dimension. I feel much empathy with e’cco’s food.”

Each dish is visually stunning, the decoration in a room paired back to make way for the flavours of the food. The converted tea warehouse is austere in a very modern manner but the food is full of colour and texture. Grimaud duck breast sits beside fresh figs, globe artichokes, hazelnuts, parmesan crème fraîche and port jus in an orchestra that finds harmony. Surprisingly, so too does grilled banana bread, dark chocolate ice cream and salted peanut crumble.

Johnson might be Air New Zealand’s answer to Neil Perry, designing their in-flight menu, but he has held Australia’s hand high around the world by ably promoting our produce, food and wine. 

 
Where: 100 Boundary St, Brisbane. (07) 3831 8344, www.eccobistro.com
 
Did you know: Johnson spent time in London at the Michelin-starred River Café under the late and dearly missed Rose Gray, who kept a selection of Philip’s recipes on hand long after his departure. 
 
 
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