St Blaise Matraville

04/09/2026

Some recipes are found in cookbooks, but the best ones are shared between friends, passed on through conversations over wine and food. Sometimes they are written down only as a few simple instructions, yet they carry a legacy, a memory and the spirit of the person who first shared them.

These particular recipes recently came back to me through my dear friend Maja. Her mother knew my father, and many years ago he passed these recipes on to her. After all this time, written in an old notebook in just a few lines, they have somehow found their way back to me.

Thank you, Maja. This means more to me than you know.

Punjene balančane
Bruno

Prokuhati balančane u slanoj vodi 3–5' da omekša. Prerezat napola, izvaditi sredinu i punjenje je sa prezlom, česnom, petrusinom, papar, sol. Vratiti sve unutra, politi sa malo maslinova ulja, odozgo fete-dvije pomadore. Složiti u nauljen pleh i zapeći u rerni.

Balančane na gradele
Bruno

Naložit gradele, namazat fete balančana, tikvice, paprika. Peći na gradelama, kad je gotovo, politi uljem, česnom, petrusinom, papar, solju.

Mušule
Bruno

Prezla, petrusin, česan, papar, maslinovo ulje, napraviti kašicu, da prezle upije maslinovo ulje. Napuniti mušule, zapeći u rerni.

Stuffed eggplants
Bruno

Boil the eggplants in salted water for 3–5 minutes, until they soften. Cut them in half, scoop out the centres and prepare the filling with breadcrumbs, garlic, parsley, black pepper and salt. Return everything to the eggplant halves and drizzle with a little olive oil. Place slices of two tomatoes on top, arrange them in an oiled baking tray and bake in the oven.

Eggplants on the grill
Bruno

Prepare the grill. Brush the slices of eggplant, zucchini and capsicum, then cook them on the grill. Once the vegetables are ready, drizzle them with oil and season with garlic, parsley, pepper and salt.

Baked mussels
Bruno

Combine breadcrumbs, parsley, garlic, black pepper and olive oil. Make a paste, allowing the breadcrumbs to absorb the olive oil. Fill the mussels with the mixture and bake them in the oven.

19/08/2026

09/07/2026

Thank you TimeOut!!!

Come for Adriatic stew, slow-cooked meats and pasta; stay for house-made bread and Croatian liqueur. Link in comments 👇

15/06/2026

28/05/2026

A little chapter closes, but the story keeps going.

Unfortunately, our Noosa project did not work out the way we hoped. Different circumstances brought us to a point where we need to pause, regroup and slowly rebuild. These things happen in hospitality, and while it will take some time to recover, we will keep moving forward the only way we know how — with good food, good people and a positive spirit.

What makes us genuinely happy is that, even for a short time, we managed to bring a small breath of the atmosphere of St Blaise Matraville to Noosa through our little pop-up nights. For that, we are incredibly grateful.

Thank you to everyone who supported us, came to eat, sent messages, shared kind words, or helped us along the way. It truly meant a lot.

Our biggest emotional loss was having to repaint this beautiful fish mural created by the incredibly talented from Argentina. We hope one day we find a permanent home where art, hospitality and community can live together and be properly preserved and cherished.

And for those who missed us in Noosa — our little home in Sydney is always here waiting for you.

Vedran & the St Blaise team