tropicalSensations taste Pasta
11 GREAT RECIPES Simply delicious pasta plates for the tropics
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Tropical Taste Sensations is a 12-part special publication of The Cairns Post newspaper in association with taste.com.au
Gnocchi and Three Cheese Bake
26 Chianti-style Beef Rigatoni
Introducing the taste of pasta in the tropics
Skybury Coffee Plantation: Spotlight on produce
Meet the producer: CT Fine Foods
Quick Pasta and Meatballs
10 Chilli Prawn Linguine with Tomato and Fennel 12 Spaghetti with Chicken and Semi-Dried Tomato Pesto
Light and tasty, pasta is the perfect plate for the tropics
14 Pumpkin and Goatsâ€™ Cheese Ravioli with Walnut Sauce 16 Classic Macaroni and Cheese 18 Risoni with Lemon Pepper Prawns 20 Linguine with Crab and Zucchini Flowers 22 Chianti-style Beef Rigatoni 24 Chicken, Preserved Lemon and Pea Tagliatelle 26 Gnocchi and Three Cheese Bake 28 Spaghetti with Garlic Butter, Bacon and Prawns
INTRODUCTION I with The Cairns Post Food Consultant, Nola Craig t’s not uncommon to find that a
Italian food was
majority of growers in Tropical North Queensland have Italian names.
one of the first to become popularised throughout Australia in the mid 1960s as little trattorias started to spring up in the “Latin quarters” of major cities.
That’s because an Italian migration began before World War I and continued into the 1930s and post World War II. Settling in areas as far south as Ingham, across the Tableland and as far north as Cooktown, they worked hard to save for their own land and many of their descendants are successful farmers today. The sub-tropical climate with reliable rainfall and highly fertile soils of the Tableland is conducive to growing Italian and Europeanstyle vegetables and herbs. Many Italian traditions are still present in our towns and countryside with architecture, and roads and attractions bearing Italian names. Artisan methods of producing food have been handed down and sauces, pasta and other local Italian products are now been seen in the region.
This new-found pasta food was very different to the meat and three veg traditional cuisine of the Anglo-Saxon majority. Yet over the years, we have all learned there is a lot more to Italian cuisine than spaghetti bolognaise. Those strange vegetables and herbs that were being grown in any arable space in the front and back garden of all Italian homes, have now become mainstream and available in the marketplace.
The sub-tropical climate with reliable rainfall and highly fertile soils of the Tableland is conducive to growing Italian vegetables and herbs The recipes included in this book have been selected from the 18,000 plus recipes on taste.com.au, Australia’s number one food website that is loved by more than 1.6 million Australians.
A couple with a deep connection with the land fell in love with the Atherton Tableland and their vision for Skybury Coffee was born
SPOTLIGHT ON SKYBURY PLANTATION S
kybury is Australia’s oldest producing
mild winters and warm summers creating
coffee plantation and Australia’s
excellent growing conditions for coffee and
largest exporter of home grown coffee.
The family run company – with co-
The coffee harvest is usually in June
directors Ian and Marion MacLaughlin at the
and July when the cool mornings assist
helm – has been producing Arabica coffee
the maturing process on the trees and
and tropical fruits including papaya, bananas
extend the fermentation process in the wet
and longans for more than 20 years. The 120ha plantation is perched right at the apex of the Great Dividing Range on the Atherton Tableland, 10km north-west of the town of Mareeba and about one hour’s drive from Cairns and Port Douglas via Mt Molloy.
factory. Papaya and bananas are harvested throughout the year. The MacLaughlins were first to export raw ‘green’ coffee, which they sent to Japan in 1990. In any given year, approximately 50 per cent of the coffee crop is exported. Skybury Coffee can be found throughout
Boasting 360 degree views of the Tableland,
Europe, Canada and Japan in specialty and
the plantation is perfectly positioned with
The australian coffee centre
skybury coffee plantation
The Australian Coffee Centre is located on Ivicevic Rd, 10km west of Mareeba on the Atherton Tableland. Open seven days from 9am to 5pm. For more details, ph: (07) 4093 2190 or go to www.skybury.com.au
CT FINE FunOgaOloDwS
Newell St, B Ph: 4081 0582 om.au ct finefoods.c email: info@ m ods.co .au w w w.ctfinefo
meettheproducer by Nola Craig
CT FINE FOODS
s a qualified chef, Jason
passion and love for the product ensures
Sierra worked for some of
that their pasta cooks beautifully and
Australiaâ€™s top Italian chefs
including Stefano De Piri in his
signature restaurant in Mildura.
CT Fine foods make a range of award winning gluten-free pasta as well as 100 per
After mastering hand-made pasta, Jason
cent durum wheat pasta. Ravioli, gluten-
now makes his own under the name CT
free gnocchi, pesto and dukkah also feature
Fine Foods and sells it in Cairns and around
in the range.
The unique flavour combinations are what
To create great pasta, Jason and his
sets CT Fine Foods apart. Saffron and
partner Kylie use the best quality Australian
Lemon Myrtle Tagliatelle and Balsamic,
ingredients, including local product
Rosemary and Chilli Fettuccine are some
of the more unique combinations with the
Free-range eggs and Australian grown durum semolina are used; the durum wheat
Roasted Garlic and Chilli Linguine the most popular.
is not genetically modified, chemically
The Mango and Chilli Dukkah is by far the
stored or bleached. Nothing artificial is
most popular dukkah and a nice tropical
added to any of their products and their
To create great pasta, Jason uses the best quality Australian ingredients, including local product where possible
RECIPE BY VALLI LITTLE FOOD DIRECTOR, DELICIOUS. Photography BYâ€‚ CATHERINE SUTHERLAND
QUICK PASTA and MEATBALLS Serves 4
ingredients 500g good-quality pork and herb sausages 2 cups (500ml) tomato passata (sieved tomatoes) 1 cup (250ml) chicken stock or water 400g rigatoni or penne pasta 1 tbs olive oil Sliced basil leaves and grated parmesan, to serve
Preheat the oven to 180Â°C and line a baking tray with baking paper. Squeeze the meat from the sausage casings (discarding casings), then roll it into small balls, about 2cm across. Spread the meatballs in a single layer on the baking tray and cook in the oven for 15 minutes or until golden. While the meatballs are baking, place the tomato passata and chicken stock or water in a large saucepan over medium heat. Season well with sea salt and freshly ground black pepper, then simmer over medium heat for 5 minutes or until slightly reduced. Remove the meatballs from the oven and drain off excess fat. Add the meatballs to the sauce and leave to simmer over medium-low heat for 10 minutes or until the sauce thickens. Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions, then drain and toss with the olive oil. Divide the pasta among plates, top with some meatballs and sauce, and serve with basil and parmesan.
A clever shortcut makes this pasta dish tasty and budget friendly
Chilli prawn linguine with tomato and fennel RECIPE BY GEMMA LUONGO DEPUTY FOOD EDITOR, GOOD TASTE Photography BY JOHN PAUL URIZAR
Serves 6 / PREP and COOKING 45 MINS ingredients 1 lemon 2 tbs fresh lemon juice 2 baby fennel bulbs 400g dried linguine pasta 1 tbs extra virgin olive oil 20 green prawns, peeled leaving tails intact, deveined 2 garlic cloves, thinly sliced 1/4-1/2 tsp dried chilli flakes 4 tomatoes, coarsely chopped
directions Use a zester to remove rind from the lemon. Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips. Add half the lemon juice to a bowl of iced water. Trim fennel, reserving 1/2 cup of the fronds. Place reserved fronds in the bowl of iced water. Use a vegetable peeler to slice the fennel lengthways into thin strips. Add to the bowl. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan. Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add the prawns and cook for 2 minutes each side. Add the garlic and chilli and cook, stirring, for 2 minutes or until aromatic and the prawns curl and change colour. Drain the fennel mixture, reserving 2 tbs of fronds. Add the lemon rind, fennel mixture, prawn mixture, tomato, remaining lemon juice and oil to the pasta. Season with salt and pepper. Toss until well combined. Divide the pasta mixture among serving bowls. Sprinkle with the reserved fronds to serve.
The ocean meets the field in this fresh recipe
This tasty low-fat spaghetti is a winner for all of the family
RECIPE BY MICHELLE SOUTHAN FOOD EDITOR, GOOD TASTE Photography BY IAN WALLACE
SPAGHETTI with CHICKEN AND SEMI-DRIED TOMATO PESTO Serves 4 / PREP and COOKING 60 MINS ingredients 2 single chicken breast fillets, excess fat trimmed 1 red capsicum, quartered, deseeded 80g fat-free semi-dried tomatoes 20g shredded parmesan 1 garlic clove, finely crushed 60ml (1/4 cup) fresh lemon juice 2 tsp olive oil 400g dried thin spaghetti pasta 80g reduced-fat feta 1/3 cup chopped fresh continental parsley
directions Bring a large frying pan of water to a gentle simmer over medium heat. Add the chicken and reduce heat to low. Cook for 10 minutes. Set aside for 30 minutes or until cooked through. Use a slotted spoon to transfer the chicken to a clean work surface. Coarsely shred. Meanwhile, preheat grill on high. Place the capsicum, skin-side up, on a baking tray and cook under grill for 8-10 minutes or until charred and blistered. Transfer into a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum. Place the capsicum, semi-dried tomatoes, parmesan and garlic in the bowl of a food processor and process until coarsely chopped. With the motor running, gradually add the lemon juice and oil in a thin, steady stream until combined. Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan. Add the semi-dried tomato mixture and chicken to the pasta. Transfer to a serving platter and sprinkle over the feta and parsley. Season with pepper to serve.
Pumpkin and goatsâ€™ cheese ravioli with walnut sauce RECIPE BY VALLI LITLE FOOD DIRECTOR, DELICIOUS.
Serves 4 ingredients 1 slice good-quality day-old bread, crusts removed 150ml milk 1 garlic clove, crushed 75g fresh walnuts, lightly roasted, chopped 2 tbs chopped flat-leaf parsley, plus extra to garnish 80ml (1/3 cup) thickened cream 500g fresh pumpkin & goatsâ€™ cheese ravioli Substitute with other cheese or pumpkin ravioli Olive oil, to drizzle
directions Soak bread in the milk for a few minutes. Squeeze dry, discarding the milk. Place the bread, garlic, 50g of walnuts and parsley in a food processor Season with salt and pepper, then process until combined. Place in a bowl and stir in the cream. Cook pasta according to packet directions, then drain, reserving 2-3 tbs cooking water. Return pasta and reserved water to pan. Add the sauce and toss together. Serve with remaining walnuts and a drizzle of oil
Tantalising textures and flavours turn ravioli into delectable little parcels of pleasure
CLASSIC MACARONI AND CHEESE RECIPE BY claire brookman DEPUTY FOOD EDITOR, SUPER FOOD IDEAS Photography BY MARK O’MEARA
Serves 4 ingredients 1/2 cup fresh white breadcrumbs 20g finely grated parmesan cheese 1 tbs roughly chopped fresh flat-leaf parsley leaves 1 tbs olive oil 300g dried macaroni pasta 175g shortcut rindless bacon, roughly chopped 2 cups milk 1/4 cup thickened cream 50g butter, chopped 1/4 cup plain flour 2 tps wholegrain mustard 1 1/2 cups grated tasty cheese
directions Preheat oven to 200°C/180°C fan-forced. Grease a 5cm-deep, 17cm x 26cm (base), 6 cup-capacity baking dish. Combine breadcrumbs, parmesan cheese, parsley and 2 tps oil in a bowl. Set aside. Cook pasta in a saucepan of salted boiling water, following packet directions, until just tender. Drain. Transfer to a bowl. Meanwhile, heat remaining oil in a frying pan over medium-high heat. Add bacon. Cook for 4 to 5 minutes or until crisp. Transfer to a plate lined with paper towel. Combine milk and cream in a jug. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk mixture. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture thickens. Stir in mustard and tasty cheese. Season with salt and pepper. Cook for 2 minutes or until combined and cheese melted. Add sauce and bacon to pasta. Stir to combine. Spoon into prepared dish. Sprinkle with breadcrumb mixture. Bake for 20 to 25 minutes or until golden. Stand for 5 minutes before serving.
A classic favourite with decadent flavours
RECIPE BY OLIVIA ANDREWS, DELICIOUS. Photography BY BEN DEARNLEY
RISONI with LEMON
PEPPER PRAWNS Serves 4 ingredients 1 1/2 cups (160g) risoni pasta (orzo) Finely grated zest and juice of 2 lemons 1 1/2 tbs finely chopped lemon thyme 500g of peeled, deveined, green prawns 1 tbs macadamia or grapeseed oil 150g sugar snap peas 150g snow peas 2 tbs finely chopped chives 1 cup snow pea sprouts
Cook risoni in a pan of boiling salted water according to packet instructions. Drain. Meanwhile, combine lemon zest, lemon thyme, 1/2 tsp ground white pepper, 1/2 tsp ground black pepper and 2 tsp sea salt in a bowl. Add prawns and toss to coat. Heat oil in a large pan over high heat. Cook prawns, stirring, for 2 minutes until just changed in colour. Add sugar snap peas and cook for 1 minute. Add snow peas and cook for 1 minute or until vegetables are just tender. Stir in risoni, juice, chives and almost all of the sprouts. Garnish with remaining sprouts and serve.
Complement these crisp flavours with a light-bodied Sauvignon Blanc
RECIPE BY OLIVIA ANDREWS, DELICIOUS. Photography BY AMANDA McLauchlan
LiNGUINE wITH CRAB AND
ZUCCHINI FLOWERS Serves 4 ingredients 400g linguine or other thin pasta 1/3 cup (80ml) extra virgin olive oil 2 garlic cloves, finely chopped 16 zucchini flowers with baby zucchini attached, zucchini shaved into thin ribbons with a peeler 1 small red chilli, seeds removed, finely chopped 300g fresh crab meat 1/3 cup (50g) toasted pine nuts Finely grated zest and juice of 1 lemon 1/2 cup (40g) grated parmesan, plus extra to serve (optional) 1/2 cup roughly chopped flat-leaf parsley leaves
directions Cook the pasta according to packet instructions. Drain, reserving 1/2 cup (125ml) cooking water. Meanwhile, heat oil in a large saucepan over medium heat. Cook garlic, zucchini flowers, zucchini ribbons and chilli, stirring, for 1-2 minutes to soften slightly. Add crab, pine nuts and lemon zest. Stir for 1 minute to heat through. Add pasta, reserved cooking water, juice, parmesan and parsley, and toss to combine. Season to taste with salt and pepper, then divide among bowls and serve with extra parmesan if desired.
Enjoy with friends on balmy summer nights
RECIPE BY VALLI LITTLE FOOD DIRECTOR, DELICIOUS. Photography BY BRETT STEVENS
CHIANTI-STYLE BEEF RIGATONI Serves 3-4
ingredients 100g unsalted butter 4 garlic cloves, thinly sliced 800g canned chopped tomatoes 350ml medium-bodied red wine 400g rigatoni pasta 1/4 cup (60ml) olive oil, plus extra to toss 200g beef eye fillet, very thinly sliced 2/3 cup (50g) grated parmesan 2 tbs chopped flat-leaf parsley, to serve
Melt butter in a large pan over medium heat. Add garlic. Stir for 1-2 minutes until golden. Add tomato and stir for 5 minutes. Add half the wine, then simmer over medium-high heat for 15 minutes. Add the remaining wine, then simmer for a further 15 minutes until well-reduced. Cook pasta according to packet instructions. When almost cooked, heat oil in a frypan over high heat. Brown beef, in 2 batches, for 5-10 seconds each side. Add beef and pan juices to sauce. Season, add drained pasta and toss. Serve with parmesan and parsley.â€‚
Toast your efforts with a smooth glass of Chianti
Find preserved lemons in delis and gourmet food shops to put the zing into your cooking
Chicken, preserved lemon and pea tagliatelle RECIPE BY OLIVIA ANDREWS, DELICIOUS. Photography BY STEVE BROWN
Serves 4 ingredients 1/2 barbecued chicken 500g tagliatelle or fettucine 2/3 cup (80g) frozen peas Juice of 1/2 lemon 1/2 cup (125ml) extra virgin olive oil 1 garlic clove, finely grated 2 tbs chopped preserved lemon rind (white pith and flesh discarded) 1/4 cup (40g) pine nuts, toasted Chives and grated parmesan, to serve
Directions Shred the barbecued chicken meat, discarding the skin and bones. Set aside. Cook pasta in a pan of boiling salted water according to packet instructions, adding the peas for the final 2 minutes. Meanwhile, whisk lemon juice, oil and garlic together with salt and pepper in a bowl large enough to toss the pasta. Drain the pasta and peas and add to the bowl, tossing until well combined. Stir in chicken, preserved lemon and pine nuts. Divide among 4 bowls, then serve topped with chopped chives and parmesan.
Gnocchi and three cheese bake RECIPE BY SARAH HOBBS FOOD EDITOR, NOTEBOOK: PHOTOGRAPHY BY BEN DEARNLEY
Three cheese sauce
4 (about 800g) sebago potatoes, peeled, quartered 225g (1 1/2 cups) plain flour 20g (1/4 cup) finely grated parmesan 1 cup (70g) coarse fresh breadcrumbs (made from day-old bread)
80g butter 1/3 cup (50g) flour 1/3 cup (80ml) dry white wine 2 cups (500ml) milk 1/2 cup (40g) finely grated parmesan 1/2 cup (125g) mascarpone 150g white castello cheese, crumbled
directions Cook the potato in a steamer basket over a saucepan of simmering water for 20 minutes or until tender. Remove from heat and set aside, uncovered, for 10 minutes to cool slightly. Use a potato ricer to mash the potato into a medium bowl. Alternatively, place in a large bowl and use a potato masher to mash until smooth. Add flour and parmesan to the potato and use a wooden spoon to stir until just combined. Use your hands to knead until smooth. If mixture is too soft, add more flour until a firm dough forms. Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diameter log. Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions. Roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork. Place on a lined tray. To make the cheese sauce, melt butter in a medium saucepan over high heat until foaming. Add flour and cook, stirring, for 2 minutes or until flour bubbles. Add wine and stir for 2 minutes or until well combined and mixture bubbles. Remove from heat. Gradually add the milk while stirring with a balloon whisk. Return to heat and cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Add parmesan, mascarpone and white castello and stir until cheese melts and mixture is smooth. Season to taste. Preheat oven to 200째C. Bring a large saucepan of salted water to boil over medium heat. Add one-third of gnocchi and cook for 3 minutes or until gnocchi rises to surface. Use a slotted spoon to transfer to a heatproof bowl. Repeat in 2 more batches with remaining gnocchi. Add the warm cheese sauce and gently toss to combine. Season to taste. Spoon gnocchi among four 2-cup (500ml) shallow ovenproof dishes. Sprinkle with breadcrumbs. Bake for 10 minutes or until golden brown.
Indulge in this creamy, cheese loverâ€™s winter warmer
RECIPE BY VALLI LITTLE FOOD DIRECTOR, DELICIOUS. Photography BY IAN WALLACE
Spaghetti with garlic butter, bacon and prawns Serves 4 ingredients 60g unsalted butter, softened 2 garlic cloves, crushed 2 tsp lemon juice 1/4 cup chopped basil, plus extra to serve 400g spaghetti 1 tbs olive oil 4 bacon rashers, chopped 500g green prawn meat, roughly chopped
Pound butter, garlic, lemon and basil in a mortar and pestle (or mash with a fork in a bowl) to combine well. Set aside. Cook pasta in a large pan of boiling salted water to packet instructions. Meanwhile, heat oil in a large, deep frypan over medium heat. Cook bacon, stirring, for 4-5 minutes until starting to crisp. Remove and drain on paper towel. Return pan to heat and melt half the butter. Add prawns and stir for 2-3 minutes until just cooked. Drain pasta, then add to frypan with bacon and remaining butter. Toss, season and serve with extra basil.
An easy spaghetti dish for surf-and-turf connoisseurs
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