The menu never sits still at This and That, New Farm’s fresh produce-driven brunch spot
New Farm has welcomed a new cafe to its midst, though many of the faces inside This and That will feel wonderfully familiar. After relocating from Red Hill, One Eighty Six Espresso Bar’s Anel Wessels has crafted a fresh cafe that champions local produce, creativity and community spirit. From stracciatella caprese toast to tiramisu cold brew, This and That is primed to capture hearts and taste buds.
In the span of a week, Anel Wessels closed one cafe and opened another. In addition to being a massive endeavour, logistics wise, turning the page on a cherished chapter of her career was no doubt a weighty load for Anel to bear.
Thankfully, as soon as Anel’s new cafe This and That opened its doors on Friday November 12, regulars from her old haunt – One Eighty Six Espresso Bar – turned out in droves to support, making the trek from Red Hill to New Farm to make sure the new digs were worn in appropriately.
“In the first week, so many people drove all the way from Red Hill – I was flabbergasted,” says Anel. “People came the first day and again the second day. It just blew my mind.”
There’s a good chance that more than a few of these regulars will be keeping up appearances moving forward, thanks in no small part to This and That’s produce-driven approach to brunch and its warm, community-oriented hospitality style.
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This and That occupies the cottage-style building previously home to A Cafe Called Kevin on Brunswick Street (directly opposite Five Star Cinemas). After snagging the keys to the character-filled site, Anel got to work bringing it up to scratch and customer-ready.
Aside from a new gold-leaf sign from Barker Signs on the front window, the majority of Kevin’s interiors have been retained – including its green-tiled coffee bar, timber floorboards, VJ panels and front patio, with most of the work taking place behind the scenes. Works from local artists adorn the walls, with Brisbane-centric pieces from Alan Innes currently on display. New extraction and grease trap systems have been installed, priming the kitchen to turn out a seasonally shifting menu with an emphasis on local produce and in-the-moment malleability.
“The idea of This and That is that it changes all the time,” says Anel, who explains that the cafe’s mantra – ‘Real food. Real simple. Real local.’ – is more an operational manifesto than a simple slogan.
“The menu is a little bit of this and a little bit of that – whatever we feel like we want to make, we can make. If we want to make a blueberry parfait, we can do that. If I want to have an Asian-inspired dish on the menu, we can have it.”
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Though simple on paper, the menu boasts a significant amount of depth. You’ll find evergreen staples like smashed avo, but at This and That it’s punched up with marinated goats feta, everything bagel seasoning, cherry tomatoes and sprouts. There’s also goats cheese and chorizo omelettes, stracciatella caprese toast, portobello mushroom stacks, and French toast with pistachio panna cotta, maple syrup and berry compote.
A cabinet will always be stocked with a rotating selection of nourishing salads, plus sandwiches filled with the likes of wagyu pastrami with Swiss cheese, chicken salad, turkey and brie, and halloumi with tomato, cucumber and pesto.
In addition to sourcing fruit and veg from local grocers, Anel is putting in the legwork to source premium goods from beloved bespoke suppliers, including cheese from Tamborine Cheese and protein from Meat at Billy’s.
“It takes a lot of effort, because a lot of these suppliers don’t wholesale – you have to actually drive and pick it up. But for me that’s worth it to support local and have the best quality product you possibly can on the plate,” says Anel.
For caffeine, Anel has linked up with Cavalier Coffee Roasters, while tea is sourced from fellow New Farm-based Tour De Tea. Limited-edition sips – like the newly launched tiramisu cold brew crowned in house-made vanilla cold foam – will also feature.
Much like One Eighty Six before it, Anel hopes This and That evolves into a dependable pit stop for everyone, be they New Farm locals or fans of bang-on brunch.
“I want people to make this part of their daily routine – they can come in, grab a coffee and a sandwich, go to work or work from home,” says Anel.
This and That is now open to the public – operating hours can be found in The Directory.