(Photos clockwise from top by Laura Skelding, Ricardo B. Brazziell and Deborah Cannon)
3.20 Austin360 Foodie Highlights:
- Aquaponics farms awash in promise — and, farmers hope, profits: Using fish and pool-bound plants, three local farms are changing the way food is grown. For more pictures, check out our gallery here.
- Doughnuts for breakfast — and lunch, dinner, dessert, too, at Gourdough’s: The new brick-and-mortar take on the popular food truck puts a doughy spin on dining out.
- Broyles: Baker combines love of sweets, nutrition in signature banana bread: A Culinary Institute of America-trained baker shares her secrets.
- In Austin, eat your way across Africa: At restaurants and food trailers, African cuisine feeds a town hungry for international variety.
- Restaurant Jezebel attempts to blaze its own fine dining trail in Austin, but makes some missteps along the way: After a devastating fire in 2010, the restaurant is back, this time with only 8 tables and no menu.
- Broyles: Longtime blogger publishes second food book, ‘Austin Chef’s Table.’: Addie dishes on Poco Cocoa’s Crystal Esquivel and shares a few recipes.
- Brian Malarkey’s Searsucker to open in former Maria Maria space this spring: The ‘Top Chef’ finalist’s restaurant will feature “a re-imagined twist on classic new American dishes.”