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W A L K A M I N ,

A U S T R A L I A

JUNIPER · PEPPERMINT GUM · ANISE MYRTLE · WATTLE SEED · PEPPER BERRY · CINNAMON MYRTLE · LILLY PILLY · LEMON MYRTLE · LEMON SCENTED GUM · EUCALYPTUS OLIDA · FINGER LIME · NATIVE GINGER · RIVER MINT · BUNYA NUT

Botanic Australis is an award-winning locally made Gin, based on a 300 year old London Dry Gin recipe, skillfully adapted using native botanicals by Head Distiller & Founder Mark Watkins.

Buy online from www.mtuncle.com or visit our local stockists: Red Beret Bottleshop Crown Hotel Bottleshop BWS Abbott Street BWS Aplin Street BWS Earlville BWS Smithfield BWS Westcourt


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elcome to our Fourth Edition, rounding off an amazing first year.

Published by FNQ Media - 7/205 Hartley Street, Cairns, QLD 4870 www.fnqfood.com.au info@fnqfood.com.au EDITOR David Leith EDITORIAL MANAGER Silvia Mogorovich editorial@fnqfood.com.au REGIONAL SALES DIRECTOR Andrew Bennett sales@fnqfood.com.au PHOTOGRAPHY David Leith Lea Coghlan Silvia Mogorovich CONTRIBUTORS Janie Barton Lea Coghlan Suzy Grinter Rachel Wilson Sharon Timms Stacey Carrick The Barefoot Drinker

And we'd like to make a point and thank YOU, because without you, this would not have been possible! Thank you for reading, thank you for contributing, thank you for making, baking, eating, drinking, thank you for buying local, and for the demanding the best from an industry as diverse, as it is exciting, as it is tasty, as it is essential! This last year we have been to hundreds of restaurants, cafés, pubs, clubs, hotels, motels, farms, factories and kitchens. We have met chefs, restaurateurs, gastronomes, cooks, bottle washers, farmers, fishers and foodies galore. We have traveled around this unique, beautiful region, in awe of everything it has to offer. What we grow, make, breed, brew and consequently devour in this region is a testament to diversity, innovation, bloody mindedness and vision. And we feel privileged to have glimpsed a little of it all on our journey to bring it here to our pages, hopefully for you to share in our delight. This region is us. It's our friends and our families, our visitors – it is our table, our breadbasket and our front room. Please join us as we salute and celebrate every morsel and sip, and the hard work and devotion that goes into its creation! The FNQ Food Team

TERMS & CONDITIONS FNQ Media accepts no responsibility for the contents of advertisements and advertorial presentations. All advertisements and advertorial components are accepted in good faith and the liability of the advertising content and copyright relating to any submitted material is the responsibility of the advertiser. Liability FNQ Media (and its officers, employees, agents, and affiliates) is not liable under these terms or otherwise in law for any indirect, special, economic or consequential loss or damage suffered or incurred by users (or any other persons). Or for loss of revenue, profit, goodwill, data or opportunity, or loss of anticipated saving whether caused by negligence or otherwise and whether or not FNQ Media was aware or should have been aware of the possibility of such damage. To the extent permitted by law, all representations, conditions, and warranties, whether based in statute, common law or otherwise, are excluded. Liability of FNQ Media for any breach of a term or condition, whether implied by law or otherwise, is limited, at FNQ Media’s option, to the supply of the service (or part thereof) again, or the payment for the cost of having the service (or part thereof) supplied again. FNQ Media is not liable for any delay or failure to perform the services, which is due to any natural disaster, revolution, unlawful act against public order or authority, breakdown of plant, industrial dispute, government or legal restraint or any event not within the reasonable control of FNQ Media.


Contents

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WHAT’S ON AND WHERE Events Calendar NAUTILUS RESTAURANT The Making of an Icon A NEW ERA: Zinc Port Douglas MR SOY BOY Fried Tofu & Broccoli Recipe DIRECTORY A-Z Dining Guide PORT DOUGLAS Dining Guide MAPS Cairns CBD & Surrounds MAP Port Douglas & Northern Beaches INDEXES From Pet Friendly to Functions

CONNECT WITH US!

Tag us in your food pics with #fnqfood on Facebook or Instagram and we will share our favourites!


what’s on

and where With rachel

WEDNESDAY 19 SEPTEMBER 7PM – 10PM PepperVine Mission Beach – Japanese Themed Dinner with matching wines Shop 4, Beachtown – 2 David Street

WEDNESDAY 19 SEPTEMBER • 6.30PM Taylors Luxury Event at Ochre Restaurant A truly memorable evening with Australia’s most awarded winery Taylors Wines in partnership with Ochre Restaurant hosted by Taylors Wines’ Managing Director and Winemaker Mitchell Taylor. $145pp Members Call Ochre for bookings 40 510 025

THURSDAY 20 SEPTEMBER • 8.00AM Kickstart to Hospitality (2 day course) - Kickstart your career in hospitality where you will be taught the basic skills from making perfect espresso coffees, to learning the rules of serving alcohol and food safety regulations for working in any café, bar & restaurant. Cairns Language Centre - 91-97 Mulgrave Rd

FRIDAY 21 SEPTEMBER 4.30PM

Mt Uncle Masterclass The Vine Room Tickets $43.29 through www.eventbrite.com.au

SATURDAY 22 SEPTEMBER • 9.00AM – 11.30AM

Taste of Tennis Cairns Tennis Centre

Cairns Queensland Mushroom Workshop Includes presentation & course materials, a bag of mushroom spawn ($30 Value), two Oyster mushroom fruiting kits ($50 Value) and lifetime membership to ‘Urban Kulture’s School of Fungal Wizardry’ Facebook group Hambledon House Community Centre • Tickets: www.urbankulture.com.au

SUNDAY 23 SEPTEMBER 9.00AM

SUNDAY 23 SEPTEMBER 2.30PM

MONDAY 24 SEPTEMBER 6PM

Mareeba Queensland Mushroom Workshop Mareeba Scout Den

Atherton Queensland Mushroom Workshop Atherton Hotel

Inninsfail Queensland Mushroom Workshop Venue TBC

SATURDAY 29 SEPTEMBER 6.30PM – 9.30PM

SATURDAY & SUNDAY 13 & 14 OCTOBER 9.00AM

SATURDAY 13 OCTOBER 4.30PM

Tickets: www.urbankulture.com.au

Amicale Dinner Hosted by La Chaîne des Rôtisseurs Balliage de la Grand Barrière de Corail Piccolo Cucina - 17 Abbot Street

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THURSDAY 20 SEPTEMBER 5.30PM

Tickets: www.urbankulture.com.au

Bloom@Barr St Cooking workshops and Food tastings

Tickets: www.urbankulture.com.au

Torimba Festival Wine and Cheese Night Gallery and Gifts on Grigg Street


At The Dirty Apron & Co. our expertise is not only in food marketing and how to plate it up with panache, but also with helping others optimise the potential of their business. We offer interactive sessions with hands-on learning to give you the skills to sizzle. That means we go beyond showing you what an #instapic is. For restaurant owners or food production businesses who want to develop social media skills of their own or for their team, our training courses and flexible support will make social work for you and your business. Through one-on-one training and coaching, we can help you take your business and marketing strategy to a new, delicious heights. For more information just tug on our apron strings.

Rachel Wilson

Owner, The Dirty Apron & Co - Food Marketing Specialists

SATURDAY 13 OCTOBER 3.30PM Babinda Harvest Festival Bill Wakeham Babinda 2018 Babinda Harvest Festival ‘Festival of the Flags’ kicks off with the Grand Street Parade

SUNDAY 14 OCTOBER

8.30AM – 4.30PM

Taste of the Tablelands Farmers from across the region will be selling their produce on the day allowing visitors to see fresh produce at its best. Visitors can wander through the many stalls that sell or display the products from our Tableland and Far North area. This festival shows how diverse the Tableland region is and what wonderful products can come from one region. Chinese Temple Grounds, Herberton Rd Atherton

SUNDAY 14 OCTOBER •10.30AM – 1.30PM Ayurvedic Wholefood Cooking Class with Lorien Waldron by Bloom Inspiring Wellness Learn the the art of wholesome cooking with Organic Wholefoods & Ayurvedic healing spices from one of Australias leading Ayurvedic Diet & Lifestyle consultants, Authors and wholefood health educators, Lorien Waldron.

Cairns Language Centre - 91-97 Mulgrave Rd

SATURDAY 20 OCTOBER • 6PM Dinner at the Queen ‘Dinner with the Queen’ is a bi-monthly dinner at Queens Hotel. The dinner is a special 5-course set menu for $70 per head that includes includes a tasting appetiser plate, soup, entree, main & dessert. Queens Hotel Innisfail

SATURDAY 17 NOVEMBER 9.00AM Pop Up Makin’ Whoopee Makers Market Edge Hill State School (hosted by Knotting Hillbilly)

2018

FARMER’S MARKETS Find the best of Tropical North Queensland produce straight from the hands of the producers. Cairns Rusty’s Markets Friday & Saturday — 5am to 6pm Sunday — 5am to 3pm Every week.

Yungaburra Markets 7:30am - 12:30pm 4th Saturday each month & 3rd Sunday in December

Mission Beach Monster Markets 7:30am - 12:30pm Last Sunday of every month from April to November

Malanda Markets 7:30am - 12:30pm 3rd Saturday of each month

Tolga Markets 7:00am - 12:00pm 1st Sunday of the month

North Mission Beach Markets 7:30am to 12:00pm 1st and 3rd Sunday of every month

Mareeba Markets 7:30am to 12:30pm 2nd & 5th Saturday of the Month


Meet Eat Repeat, one of the increasingly popular local food events

Popping up

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The food truck foodie festivals have exploded in Cairns in the last 19 months, bringing the community together with a variety of fantastic food offerings, entertainment, family fun and all-around good vibes.

people would turn up. Turns out we had about 800-900 people. We could hardly believe it.”

The phenomena kicked off in a big way in November 2016 when both Meet Eat Repeat (MER) and Cairns on a Fork (COAF) held their first-ever outdoor festivals. Organisers of both were overwhelmed with the response to their first events.

“The amount of people who showed up was just amazing,” said co-orgainser Dion Miller, who saw the massive interest in food-truck festivals in Adelaide before moving to Cairns. “That was a sign to us that Cairns was ready for it.”

“We thought if we had 200 people attend our first event at the West Cairns Bowls Club we would be happy,” MER coorganiser Gavin King said. “We really had no idea how many

Both MER and COAF, the two biggest food-truck festivals in Cairns, now draw thousands of people to their events as well as a huge number of food vendors. “It’s been amazing to see the

Same with COAF’s first event, held in the parking lot at Redlynch State College.

growth and just incredible to see Cairns so hungry for these types of events, pardon the pun,” Gavin said. “There is an indescribable vibe at these events. Everyone is happy, enjoying the variety of food, chilling out, enjoying the music and watching the kids run around outside.” While the atmosphere is a great draw card, it’s the variety of quality food that is the main attraction. “People want real food and like to try something different,” said Dion. “It’s about getting that restaurant-quality food out of a food truck at a good price. Without having to sit down in a restaurant and keep the kids


Everywhere Words by Janie Barton

quiet while parents enjoy good food. We’re all about families coming along, having a bite to eat and having a good time.” As their popularity increases, so do the pop-up food events where food trucks are included, such as Corks 2 Forks in Edmonton and Foodie Fridays in Redlynch. They’re also being

included at places such as Macalister Brewing Company and Great Barrier Reef Brewing and upcoming events such as the Taste of Tennis Cairns in September. Nick Maguire from The Good, The Bad and the Fugly and Kristy Plohl from Spud Head are among the mobile food vendors

who are thrilled with the response from the community to these types of events. “These events bring a lot of likeminded foodies together,” said Nick. “I think the price is a big factor too. The foods available from the vans is very affordable.” Kristy believes the variety of food is also a major attraction. “While there are lot of food trucks in Cairns the majority are different from each other, which is fantastic,” she said. “There is a lot of variety for people, and variety is, as they say, the spice of life!”

The Good, The Bad, and The Fugly are regulars at food truck and pop-up events across the region.

Check out our events pages for upcoming food festivals!


The Making of an Icon Nautilus Restaurant Words by Sharon Timms

Dining establishments don’t get much more iconic than Port Douglas’s original tropicalluxe restaurant, Nautilus. Most frequenters know the big anecdote: Back in 1996, one night around 8.40pm, with no prior reservation and two small tables of ‘minders’ already dining, two Presidential security officers 10

entered the restaurant to make arrangements for Bill and Hillary Clinton to dine. The secret service men then proceeded to advise the manager that all the restaurant’s telephones had been disconnected and that the President and First Lady would be arriving to dine in around 10 minutes.


None of the other diners present in the restaurant could leave. Hillary had seen a feature on Nautilus in the New York Times, and she had included a romantic anniversary dinner at Nautilus in their holiday plans. The restaurant was sealed off from every entrance and officers were stationed at all points, including the kitchen. There was a small wedding party in the restaurant, Bill signed their wedding certificate and the bride presented her bouquet to Hillary for her wedding anniversary. It’s a good story. Good enough that the Clinton’s photograph still hangs in pride of place in the property. However that’s only a small chapter in this tale. Nautilus Restaurant is arguably one of the oldest restaurants in Australia. First opening its doors (or in this case, first walking up the firelit, gravel path) in 1954, the restaurant’s ethereal design set among towering tropical plants in the open air with stars peeping through palm fronds set the scene for decadent dining in the tropical north. For the next 30-odd years, the restaurant changedownership hands several times, including

being owned by actress Dianne Cilento, all whilst perpetuating its position of luxury and elegance. Eventually, in 1989, the restaurant was bought by the Wearne family - Warren & Narelle, Grahame & Jeanette and Duncan & Janice – who were established restauranteurs locally and in Sydney and the Gold Coast, and who remain its current owners. It’s fair to say that the term ‘icon’ is used quite liberally in these times of expendability and in order to gain that title, one must have done the hard yards and stuck around long enough to win hearts, have a community grow around them, and even to see others come and go. The labour of love that has gone into Nautilus Restaurant has not only cemented its position into people’s hearts and memories, but also given it a badge of honour in business, especially within the fickle world of hospitality. “This is a restaurant that has true staying power,” says Nautilus General Manager David Parry. “It’s seen several lifetimes, an industrial strike that threatened the very existence of tourism in North Queensland, and continually


survives the fundamentals of running a business in a town and an industry that relies on that tourism.” Parry himself is testament to that staying power and business loyalty – he started in the Nautilus kitchen in the 80s as an apprentice chef, returned years later to be the Executive Chef, and is now running the business on behalf of his mentors, the Wearnes. “Nautilus is a cornerstone restaurant to dining in North Queensland.” Parry says. “It’s always the restaurant people want to emulate, along with Salsa Bar and Grill. It has a very distinctive Port Douglas identity. “That longevity is the result of love, and in this case it’s the Wearnes. They’ve loved this place forever and a day which you need to survive. Restaurants are made up of teams who continually rock up and represent, but there needs to be something more to it. Nautilus has that.” Nautilus has recently undergone a $1M makeover, all whilst keeping as much of the original building and surrounding foliage as possible. Still keeping the magical entrance from

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Macrossan Street a major attraction, accessibility from the top of Wharf Street has now greatly improved. The menu remains a working demonstration of true Modern Australian cuisine with Asian influence thanks to a talented team embracing the north’s proximity to Asian ingredients, and classics such as the Whole Fried Coral Trout continue to stop people in their tracks on the restaurant floor. Some things, however, will always remain quite specific to Nautilus. “There’s a lot to be said for old school hospitality and familiarity.” Parry muses. “It’s the quiet yet relaxed service reverence, the flickering of candles under the stars, the look of wonder when people truly see the restaurant for the first time. “Even the scrub turkeys have kept coming back to destroy the gardens, and we keep tidying it up. We’ve got the best garden real estate in town, and it’s solely for the turkeys!”. Nautilus Restaurant 07 4099 5330 17 Murphy Street, or alternatively via 14 Macrossan Street


FRESH. RAW. ALIVE Scoo Brew Kombucha is locally handmade the old fashioned way in tropical Cairns, Far North Queensland, using locally sourced fruit for our varieties. No stevia, extracts, concentrates or essences. We use only 100% real fruit, therefore our flavours vary season to season. Previous brews have included Lemon & Ginger, Blueberry, raspberry, Passionfruit, Watermelon, Pineapple, Peach, Carrot & Turmeric, Mango - contact us to find out what’s in the bottle for this week!

0422 225 936 scoobrew@gmail.com @scoobrewkombucha Scoo Brew Kombucha Rusty’s Markets, 57-89 Grafton Street, Cairns CBD Hours: Fri/Sat/Sun 8am - 3pm ALSO available at Jonssons Farm Market, Healthy Hub, Eat Real Cairns, Origin Natural Living, Longevity, Piccones Supa IGA, Farm Gate 2 You, Community Foods and selected Cafes/Bars - see website for stockists

Scoo Brew loves ya guts!

w w w . s c o o b r e w . c o m . a u


New Heights in Dining Words by Janie Barton

FNQ food lovers are avidly counting down the days until three unique and contemporary dining options are available at Riley, Crystalbrook Collection Cairns’ five-star hotel on the Cairns Esplanade that opens November 6th. Heading up the culinary operation is hospitality veteran and Executive Chef Luis Rodrigo (Rod) Zamora, who is a seasoned culinary professional with more than 20 years of hospitality experience working throughout London, Netherlands, Malaysia, Thailand, Maldives and Australia, and backed by a team of highly experienced chefs. The new dining venues have been designed to please every palate with their distinct culinary experiences. While the three restaurants – Paper Crane, Greenfields and Rocco – have their own unique offerings, each uses pork and chicken from the Atherton Tablelands, regionally sourced seafood, local vegetables and fruits and grass-fed beef straight from Crystalbrook’s own North Queensland cattle station. “Having worked abroad for so many years I’m excited to be back in Australia and working with the extensive array of fantastic local produce.” said Rod. “Far North Queensland has some of the best local food available today.”

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aper Crane, the signature restaurant on the hotel’s ground floor, seats about 360 people for breakfast, lunch and dinner. It features a modern Asian-inspired menu with meals like local mud crab in Singaporean sweet chilli sauce, Crystalbrook sirloin steak with Thai salad and hoisin duck rolls, to name just a few mouth-watering menu choices, many designed for shared plates. It also includes western-style meat, fish and vegetarian dishes.

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reenfields, the restaurant and bar overlooking the pool, will offer healthy breakfast, lunch and dinner options for 120 people as well as cold-pressed juices, flavourpacked salads and well-loved options such as burgers, ribs, fish and chips. “With a range of great wines and craft beers, Greenfields is the perfect place to relax, eat and have a few drinks while overlooking the beautiful views over the Esplanade,” Rod said.

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occo, which will be Cairns’ highest rooftop bar when it opens on the 12th floor of Riley’s tower, will offer spectacular views of Cairns and features authentic Mediterranean dining with sharing plates as well as a huge selection of cocktails and refreshments. “We’ll also be serving jaw-dropping champagnes,” said Rod. “It’s going to have the best champagnes in town! Rocco is going to be the place to go, have drinks, enjoy tapas food and just hang out.”

Paper Crane will be open for business November 6, while Greenfields and Rocco will open a few weeks later. Riley is one of three hotels owned by Dubaibased investor Ghassan Aboud, who has committed more than $800 million in tourism investments within Australia. The other two Crystalbrook Collection Hotels – Bailey and Flynn – will also specialise in outstanding cuisine, and will bring a total of nine new restaurants (between the three hotels) to Cairns, with Bailey due to open mid-2019 and Flynn in late 2019.

Executive Chef ‘Rod’ Zamora

RILEY 131-141 The Esplanade Cairns - Opens November 2018


DISCOVERED

Words by Stacey Carrick

New restaurant Hidden@Yorkeys is truly a hidden gem. Set adjacent to the newly redeveloped Yorkeys Knob foreshore and amongst old growth trees and tropical gardens, the restaurant has proven to be extremely popular with locals and tourists alike. Owner Kim Kelso said locals were pleased with the introduction of another eatery in the popular beachside suburb in late May. “Local support has been absolutely fantastic,” she said. “I couldn’t have imagined it to have gone as well as it has. “Young families love it, as well as retirees and holiday makers. Being so close to the dog friendly section of the beach we are happy to have our fur friends visit, we even have some regulars! “It’s close to the play area and the redeveloped foreshore, it’s such a beautiful outlook.” There is a strong emphasis on fresh food and housemade products. Items such as jams, aiolis and cakes are all made in-house by chef Shannon Farmer, while Kim visits Rusty’s Markets regularly to source local products such as fresh flowers, fruits, yoghurt and honey. “Breakfast has been incredibly popular, with favourites including smashed avocado with dukkah and fetta, smoked salmon and eggs benedict, complemented by local Ransom Coffee and fresh juices,” she said. Beef Cheek Burgers are one of the most popular items on the lunch menu, which also includes arancini, falafel, salt and pepper squid, crumbed reef fish and garlic prawns. The dinner menu includes pork dumplings, scallops, seafood laksa, lamb shoulder ragout, seafood stir fry and scotch fillet. Restaurant ownership is a new venture for Kim, who hails from a retail management background. She and her husband Matt left Ballina in New South Wales 18 months ago to start a new life in Yorkeys Knob. “I fell in love with Yorkeys Knob,” Kim said. “The people are lovely and laidback and it has a great beachside village atmosphere.” Shannon loves using local produce while combining trendy, popular dishes with classics. She is happy to cater for customers who prefer vegetarian, vegan, gluten free and dairy free options. “Word of mouth has been fantastic,” she said. “We’ve been extremely busy and had really positive feedback.” Shannon has a strong background in functions and hidden@yorkeys has already catered for birthday parties, large groups and has even secured wedding bookings. “The location is great for weddings with 16


Goodwood Park right on our doorstep and the beach providing two distinctly different wedding themes,” Shannon said. “It is so enjoyable to be a part of people’s special days and help create those lasting memories.” Hidden@Yorkeys is open for breakfast and lunch from Wednesday to Monday and dinner on Friday and Saturday nights. BYO is also available. Hidden@Yorkeys Cnr Sims Esplanade and Kempton St Yorkeys Knob QLD 4878


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assion roject

Fusion Art Bar & Tapas is a unique, refreshing blend of eye-catching art and delicious tapas in the heart of Cairns city. It features tantalising cuisine in the form of tapas designed to be shared by dining companions, or perfect for the solo diner. Fusion is owned and operated by mother-daughter team Iefje and Bobbie Boissevain. Iefje, who is originally from the Netherlands, has operated the UnderArt Gallery next door to Fusion for the past nine years, and opened the restaurant in December 2016, with a doorway now linking both businesses. With the idea of creating more wall space for her gallery, Iefje took the opportunity when the lease became available, and Fusion was born. Iefje describes Fusion as quirky, rustic and artistic. It features a range of unique artwork by local artists and recycled and upcycled furniture including an ammunition box from World War I that was converted into a seat, a 1920s commode and a wheel from the 1880s. “Fusion Art Bar & Tapas is purely a passion, as I am an artist myself, this is where my heart lies.” she said. From old to new, upcycling to make them functional, yet unique, you will not find one piece of new or conventional bought table or chair. Everything is either more than 50 years old and restored, or made specifically for the restaurant, mostly by Iefje and her husband Johnny. The furniture and artwork at Fusion are designed to provoke conversation.

Words by Stacey Carrick In today’s fast-paced, technology-driven society, Fusion offers an escape to a welcoming, relaxed environment with an atmosphere that feels just like you are visiting your friend’s house. “I want people to feel welcome and relaxed, enjoy good wines and tasty food, whilst appreciating the works of local artists in a unique atmosphere.” Iefje said. “We embrace locals here. They’re not just customers to us, they’re not just a number customers become our friends.” Fusion is about to launch an exciting new menu, and the possibilities are endless. Combinations can include anything from Japanese with Spanish, or Korean with French. The new innovative menu will feature fresh, clean flavours compiled by their new chef Jackson Kim, who is passionate, talented and favours both Asian and western style cuisines. Fusion offers quality, tasty, unpretentious food at a reasonable price, as well as a great selection of wellpriced quality wines and cocktails. Iefje considers winemakers and chefs to be artisans in their own right. “This is what I consider the perfect threesome food, wine and art, all in the same space,” she said. “To me, this is Fusion.”

Fusion Art Bar & Tapas 12 Spence Street Cairns QLD 4870 www.fusionartbar.com.au


He is an award-winning chef, securing first and second place in the Best Restaurant in Queensland awards, as chosen by the Australian Culinary Federation. “I believe in constant challenges, as well as redeveloping and reinventing myself on a daily basis,” Ben said. “When you have good teamwork you have good results. I love the thrill of a good service and the compliments we receive. I believe in a positive, can-do attitude, as well as being creative, efficient, hardworking and customer-focused.” The Reef House focuses on modern Australian cuisine with Asian and European influences. There is definitely a focus on fresh, local seafood, with beautiful views and a relaxed atmosphere. Their signature dish is Sea Scallops with Twice Cooked Port Belly, with other favourites including Eye Fillet, Seafood Bouillabaisse, Barramundi, Confit Duck, Braised Beef Cheeks and Potato Gnocchi.

BEN Canham B

EN is passionate about food and enjoys sharing his love of all things culinary with his customers.

The newly appointed executive chef at The Reef House at Palm Cove is excited about tantalising the taste buds of diners at the resort, which has a long-standing reputation with locals and tourists alike. Ben is inspired by the scenery at the Reef House, with the beach within close vicinity, as well as tropical Far North Queensland produce and the opportunity to support local farmers and fishermen. He was appointed to the position just over two months ago after spending the past six months in Melbourne gaining inspiration and focusing on current trends. Ben’s career spans 20 years and an impressive line-up of restaurants, including Villa Romana, the Salt House, Perrotta’s, the Waterbar & Grill, the Shangri-La, Hotel Cairns and Rydges Esplanade.

The restaurant recently launched its new lunch menu, including burgers, fish and chips, salads, seafood tasters and small plates to share. “We have a great view and great ambience combined with great service and great food,” Ben said. “I am looking forward to making my mark on Far North Queensland.” The Reef House’s Sales and Marketing Manager Susan Crockford is glad to have Ben on board as the new executive chef. She is pleased to combine his modern influence with the MGallery by Sofitel property’s long-standing tradition. The historic property was built in 1958 and operated as a small guest house, then in the early 1970s it was owned by Brigadier David Thomson, who hosted some of Australia’s most famous people, including prime ministers. In keeping with the Brigadier’s tradition, Reef House guests are served nightly punch and canapes at twilight in the Brigadier Bar. The Reef House 99 Williams Esplanade Palm Cove 4879 www.reefhouse.com.au


Marcel’s Side of the Harbour At the Holiday Inn’s Harbourside Bar & Kitchen, there is a strong emphasis on the “paddock to plate” philosophy.

“Producers know I expect quality, and that’s very important,” he said.

The philosophy is spearheaded by the restaurant’s executive chef Marcel Stammeier, who grew up on a farm in Germany before moving to the Far North in 2006. Marcel visited for a holiday and fell in love with everything the tropics has to offer. He discovered restaurants in the region were seeking chefs, so he quit his job in Germany and was working in the Far North within two weeks.

Marcel also attributes his success to his passion, consistency and the presentation of his meals.

Marcel worked at some well-renowned restaurants in the region, including Novotel Palm Cove, The Lakes Resort, Kani’s Restaurant,Verdi’s, Nick’s Restaurant in Yungaburra, the Bavarian Beerhouse and Helga’s Pancake House before starting at the Harbourside Bar & Kitchen in 2016 and taking the helm as executive chef in September last year. The “paddock to plate” ethos describes not only his cooking style, but his journey in life. His farming background in Germany began from a young age, when he developed a connection to the land.

“You eat with your eyes.” he said. “If something looks good you say ‘Yes, I want to eat that!’.” “Different flavour combinations available these days amaze me. Combinations are constantly evolving, I love challenging my palate with new flavours.” Apart from delicious food and wines, Harbourside Bar & Kitchen boasts a relaxed atmosphere and undisturbed views of the harbour. The friendly team is looking forward to hosting Christmas functions, and keep a lookout for locals loyalty cards that will be introduced in the near future. Harbourside Bar & Kitchen 209-217 Esplanade Cairns

“I really like to use as many local products as I can,” Marcel said. “I grew up in the countryside of Germany where you know the local butcher and farmer. The best idea is to visit the farmers to see how they’re growing and farming their products, and engaging our guests in local flavours and tastes.” Local flavours are evident in Harbourside’s menu, which includes Tropical North Queensland Barramundi with finger limes from Yungaburra and Wondaree Macadamias, Bingil Bay Rib Eye, Australian smoked crocodile linguini, Walkamin pork and outback calamari. Barramundi is sourced from the Daintreee, while quark, eggs and yoghurt are from Mungalli Creek. There is a large selection of organic wines within their wine range designed to complement meals. Marcel worked at Nick’s Restaurant in Yungaburra for one and a half years, which gave him an excellent connection to farmers and fresh produce. He said the quality of fresh produce and his close relationship with farmers is vital to his success.

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Four generations still working together. Karli Manning, Laurie Manning, Jean Manning, Dennis Manning, Layla Endres

Steven Manning (another son of founder Hector) with a pie-cycle 1960s

Hector Jr Manning with pie van heated with hot bricks in early 1950s (his father started the business).

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LOCAL

Words by Janie Barton

LEGENDS What started from modest beginnings by a husbandand-wife team from their home more than 80 years ago has grown to become one of Cairns’ most-loved food outlets. Manning Pies is iconic throughout North Queensland, thanks to its home-made golden pastry packed full of local ingredients, especially the fresh meat sourced from a local, family-owned cattle farm. “Not many people today put rib fillet pieces into a pie, but we do,” says Dennis Manning, who owns and runs the business with his brother Laurie. “We pride ourselves on our high-quality ingredients and our good, old-fashioned service.” Manning Pies was started in 1936 by the innovative team of Hector and Dulcie Manning (Dennis and Laurie’s grandparents), who delivered pies to theatre goers at Tropical Theatre in a pram with heated bricks lined with linen to keep the pies hot. They opened their first shop in Pease Street, but closed it from 1940-1944 when Hector went off to war. It was reopened when he returned, and in the 1960s their sons George and Hector Jr moved it to Collins Avenue. George’s six sons, including Dennis and Laurie, were soon working in the business. They moved to the present location on Newell St in 1980 and have continued to thrive and evolve. The business made its Pie Bike in the early 1950s, which was also heated by bricks, to deliver their pies to various businesses and events. Since those early days and for decades since, most members of the Manning family have worked in the business at some point in time.

“Whether it be in the factory making the pies (as Dennis and Laurie do every night), doing the deliveries, working in the takeaway shop or office or fixing machinery, we’ve all been involved somewhere along the line,” said Dennis’ daughter Karli, a fourthgeneration Manning family member who is the current bookkeeper and who also helps out in the shop or factory when required. “There are not many in the family who haven’t worked in the business at some stage!” Today, Manning Pies bake 3000 pies each day using Hector and Dulcie’s original pastry recipe, although their pie ingredients and creations have changed over the years, they currently offer 26 varieties of pie, as well as sausage rolls, fresh bread and buns. You can find their pies throughout North Queensland; at various petrol stations and IGA stores, and a number of privately-owned vans that sell them throughout Cairns. “The secret to the success of the pies is that we use good-quality local meat and good-quality ingredients inside each home-baked pastry,” Dennis said. “We’d rather have a slightly more expensive product than have to sacrifice our quality. “That’s why we have so many regular customers who have been coming here for years. Laurie and I have friends we went to primary school with who still come here to buy pies, and some even come every day!” Manning Pies 194-196 Newell Street Bungalow QLD 4870 07 4054 3077


ESTABLISHED 2017 Macalister Brewing Company is a small microbrewery located in Smithfield, 20 minutes north of Cairns, at the base of the picturesque Macalister Range. We brew fresh, unpasteurised, unfiltered, preservative free, naturally conditioned beers for the Cairns Region to enjoy. Our craft beer range is made by hand, for the love of beer! Opening Hours Wednesday & Thursday 12 noon to 7pm Friday & Saturday 12 noon to 10pm Sunday 12 noon to 7pm Closed Monday & Tuesday 0408 086 814 6 Danbulan Street, Smithfield, QLD 4878 rob@macalisterbrewingcompany.com.au


A New Era:

Zinc Port Douglas Words by Sharon Timms

It takes a brave man to open a restaurant as a first venture in a seasonal town. Double down all bets when he has a young family with two children under 5. Port Douglas restauranteur Chris Bower is certainly brave, and also a man of his word, so it hasn’t taken long for him to settle in and confidently take the reins of popular dining spot Zinc Port Douglas. “We’ve had nothing but positive feedback about what we’ve done to freshen up the place, and the sentiment of ‘modernisation’ seems to be the most common remark I hear,” says Chris. “We gave the space a number of subtle tweaks to give it a little more of an identity, including fresh menus and a welcome desk, which are definitely noticeable and appear to be working in our favour.” Although new to restaurant ownership, Chris and his wife Dani are not new to hospitality, or to Port Douglas. It was 2005 when Chris walked into the then-newest hotspot Zinc straight off a day on Four Mile Beach and offered to wash dishes with a caveat that he was a much better bartender. Dani was working in the kitchen as an apprentice pastry chef, and like all good hospitality love stories, the rest is history. Chris went on to become the restaurant manager of awarded 2Fish Restaurant, during his time adding the gong of Best Seafood Restaurant in Australia to his CV. He then 28

moved to boutique hotel chain QT Port Douglas to get a handle on large scale events, until earlier this year when he brought that knowledge and experience back to where it all started. Zinc Port Douglas, in this new incarnation, simply finesses what it has done so well for so many years. A seafood focused menu designed by Head Chef Adam Weck, also 2Fish alumni, concentrates on taking advantage of the abundant excellent produce in the region. Locally line-caught Coral Trout makes a welcome appearance, with lauded Tasmanian Cape Grim beef for those not so fussed by the sea. Cocktails remain classic with a tropical twist, the wine list concise and thoughtful, and the service is smooth sailing from beginning to end. “Zinc has been an institution in Port Douglas, it’s very open plan, very tropical, and it has a fantastic feel throughout. Although it’s important to stay fresh and relevant, providing an exceptional product consistently is our focus,” Chris explains. “Hospitality is about being hospitable, which naturally translates onto the plate and through to the smiles out the front. It’s also about encouraging our team to have a voice when it comes to creative freedom. Together we’re motivated to continually develop, keeping Zinc the well-loved venue it is.”

Zinc Port Douglas 53-61 Macrossan St


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It’s 10am on Sunday and the Gillies Roadhouse is pumping. There’s not a table spare, the carpark is chockers and owners Matt and Kristina Orchard and their staff are run off their feet. The high-school sweethearts, who grew up in Malanda, celebrated their first anniversary as first-time business owners in July, after buying the cafe near Yungaburra in 2017. In the time since, they’ve established a strong local following, not only for their largely

homemade, traditional menu – with a modern twist – but also their coffee, as currently the only establishment offering cold pressed Nitro Brew, north of Townsville. Driven by a desire to provide their two young sons – Kaiden, 3, and Maisen, 2, - with a stable foundation, the couple purchased a 23-acre farm at Lake Eacham in 2013. The roadhouse was a former stomping ground for Kristina who worked there as a high school graduate, so it was a natural fit for the self-confessed foodie.

REINVIGORATED Words & Photos by Lea Coghlan

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“We want to create a place where locals can come, get good food and coffee and enjoy the atmosphere… so it becomes their ‘local’.” explained Kristina. “The best thing I like to see is the locals – we know everyone by name.” Matt is making a mark with his unique coffeemaking methods using principles from his trade as a mining diesel fitter. Every ingredient is weighed, measured and timed. “I can predict what a coffee is going to taste like before it gets to the customer by following procedures similar to what I would follow when building a multi-million-dollar machine in my previous trade,” Matt explained. The establishment’s flagship coffee product is a cold-pressed Nitro Brew. “We initially found the product in Melbourne at a coffee expo,” Matt explained. “It was amazing. It’s smooth, easy to drink and has triple the caffeine.” Taken by the product, Matt reached out to the manufacturer and he soon became a distributor for Badass Barrel Nitro Brew. “Cold press is a method of extraction where the coffee is ground, put into a machine and, over 24 hours, two tonnes of water pressure is applied under temperatures as low as four degrees,” he explained. “The flavours are less acidic but the caffeine is triple.” As they charge into their second year in the hospitality industry, the pair admit business is a rollercoaster, but they are excited about what the future holds. “At the end of the day, we are doing it to be together as a family and for our kids,” Matt added.


Sam Montgomery’s interview for the job as the Cotton Club’s consulting chef will probably go down in the history books as being in one of the most unique interview locations. The 27-year-old chef from Canberra completed his apprenticeship in the fine dining Rubicon Restaurant in 2011. In 2014 he worked in the French Alps, Chamonix Mont-Blanc, a ski resort, for three winter seasons catering at a castle chalet. During the summer seasons he worked beside Bill Granger at Granger & Co Notting Hill (London) and last year helped open up their Chelsea restaurant as sous chef. It was while on the ski chairlift at the Mont Blanc ski resort that he was interviewed for his role at the Cotton Club. “The Cotton Club’s owner Dominic Davies was sitting on the chairlift next to me,” said Sam, who had been to Cairns once before many years ago. “He’s actually my uncle and came over for a ski with me.”

“At the moment we’re working on adding more interesting dishes that haven’t been done at the Cotton Club before such as zucchini chips and an Australian platter including kangaroo, crocodile and emu,” he said. “We also serve really great steaks at the best price point, which are extremely popular.” The Cotton Club, which also serves up a variety of vegetarian dishes, is open from 11.30am for lunch and dinner. Sam said the venue will soon be including weekend breakfasts. While he gained his apprenticeship in a finedining restaurant, Sam said he has always loved cooking all types of food. “I got into cooking because I simply love cooking and enjoy tasting dishes that leave you with a wow factor,” he said. “I’m interested in making really good food with a relaxed dining feel about it, which is a good fit with the Cotton Club.”

Sam moved to Cairns in July to take up his first role as consulting chef. While he’s busy working on menu development, costings and sourcing Words and Photos by found Lea Coghlan produce, he can also be cooking a few days a week.

The Cotton Club 24 Shields Street Cairns CBD 07 4041 1400

“Cairns is a fantastic place because it has some of the best produce in the world,” he said. “I love using locally sourced ingredients, especially local seafood, and experimenting with fresh and simple flavours.”

Words By Janie Barton

The Cotton Club has just released a new gastro-pub style menu, bringing upscale food to casual dining. Some of Sam’s weekly specials, such as crispy wonton baskets and turmeric chicken with Vietnamese slaw, are proving to be a big hit, as is his paella and tapas food.


Sam Montgomery Consultant Chef at The Cotton Club


The Barefoot

Drinker

Let’s Get Fizzical A Guide for this Race Season

Champagne (or ‘Sparkling Wine’) has an unequalled reputation as the drink of choice for celebration and entertaining. It’s a great aperitif, with or without food, and in many different styles, from dry to sweet, from white (pure chardonnay) to deep dark red (sparkling shiraz) and all shades in between. Prosecco is getting a real run on lately in Australia, with there being some cracking examples floating around, but I want to look at that champagne style wine. The difference between calling a wine Champagne and Sparkling is 36

purely geography. Only sparkling wine that comes from the Champagne region of France can legally call itself a “champagne” otherwise it must be sparkling, methode traditionalle/method traditional or, more commonly for Australian sparkling, it’s the blend that is put on the bottle’s label. The wines can be made in either a vintage style, where the grapes used are all from one growing season, or in non-vintage where the wine is based substantially on the current growing season but is blended with past vintages to

give it some extra depth and aged notes immediately. Basic rule of thumb, if there is no year on the label then it’s a non-vintage wine. Traditionally, the grapes that have been used are both chardonnay, a white grape; and pinot noir and pinot meunier, both a deep black/ red colour. Each of those grape varieties have strengths which they add to the final blend: - Pinot Noir adds body, structure, aromatics and complexity - Pinot Meunier adds fruitiness, floral aromas and creates a more readyto-drink now wine


- Chardonnay gives it a backbone with freshness, delicacy, elegance and finesse.

still of the one hundred percent sparklings made from red grapes (Blanc de Noir).

Unexpectedly for a wine that is light and white, most sparklings are made from predominantly dark grapes, a white wine can be made from dark skinned grapes only if it’s pressed very slowly and gently. Generally the wines that we see on the shelves of the local bottle-o will be a blend of twothirds red grape, and one-third chardonnay. Alongside them will be just a couple of one hundred percent Chardonnay sparklings (called Blanc de Blanc), and fewer

Rosé sparklings can produce some of the most intriguing sparkling wines, and are usually made from a blend of the white and red grapes, with pink colour coming from the juice staying in contact with the dark skins for a short time during pressing. Top tier Champagne from top tier Champagne houses is pretty hard to beat, but Australia has made significant strides in the last couple of decades, taking out some of the biggest worldwide

awards for sparkling outside France. Our best examples are coming out of Tasmania, awesome, multi award winning vintage and non-vintage sparklings with the 2006 House of Arras Blanc de Blanc taking out the 2015 Len Evans trophy, Australia’s most prestigious wine award, making it the best wine at the National Wine Show. While we don’t yet match the premium Champagnes of France, we sure are closing the gap, even if we will never be allowed to use the C-word.

A FEW TO LOOK OUT FOR:

Below $30

Under $50

Over $50

A BY ARRAS

KREGLINGER ESTATE VINTAGE BRUT 2007

CHARLES DE CAZANOVE MILLESIME 2007

While it’s their $60 Blanc de Blanc that gets all the bling, it’s this sub $25 wine that I think is their biggest success. Bright in colour, toasty brioche aromas, with white peach and nectarine on the palate. Great acidity to it that gives it a very long finish.Very complex and still very fresh.

Very complex aromas, which leads onto a very complex palate. Shows wheat, honeycomb, and almond mealalongside white citrus blossom and lemon curd, some rose petals and spice. It’s fine and dry, great long finish to it. About $38 for 10 year old bubbles!

A superb vintage sparkling, and with ten years of age it’s showing toffee and toasty notes, fig and dried apricots with hints of vanillin. On the tongue it’s surprisingly fresh, with an underlying nuttiness all wrapped around a wonderful acid backbone. As it warmed there were notes of buttery brioche, strawberries and cream and light tobacco. This is a superbly complex and wonderful drinking wine, for about $55.


Stephen Raso, Barron Produce.

W

hen fourth-generation cropping farmer Stephen Raso took over a gourmet mushroom farm on the outskirts of Atherton in late 2017, he wished he’d listened during his science classes at high school. “I knew nothing about growing mushrooms and I didn’t listen in science either which didn’t help,” the peanut and cane farmer said. Stephen was more accustomed to ploughing paddocks, pulling peanuts and cutting cane as opposed to substrate blocks and mushroom cultures

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and spawns. He’s gone from relying heavily on machinery to taking a hands-on role in growing the edible fungi. The farm was started by a former plant pathologist in 2011 and when Stephen noticed it for sale, he saw it as a diversification opportunity. “Everyone is going into avocados and the crop is already starting to show signs of oversupply,” Stephen explained. “Mushrooms are left of field and there are high barriers to entry as far as anyone starting up next door.


Mushroom to Grow

By Lea Coghlan

“I do believe that we are the only one making our own substrate blocks” Stephen said. “Alternatively, they are imported from China and while I have nothing to compare it to, I like to know that I am using woodchip from a farmer who has just cut down a hardwood tree on his farm, or timber from a local sawmill – It’s a local as you can get.” The process for production is intensive from creating tissue cultures, to spawning to then moving into temperature controlled rooms. Stephen describes Barron Produce mushrooms as having a “woody, smoky type of flavour”. The growing period varies from around 30 days (oyster) to 70 days (shiitake) and weather can also have an impact. “The mushrooms are very filling and there’s lots of claims of medicinal benefits from eating mushrooms,” he explained. “If you look at them as a meat alternative, that’s one way of thinking about the price point.”

“But you couldn’t get anything different to what we have grown traditionally for many years.” Under the banner Barron Produce, Stephen grows shiitake – the world’s second most popular eating mushroom - oyster and king oysters. Apart from being one of the only mushroom farms in North Queensland, his point-of-difference is the local focus. The mushroom starts life in a substrate block, then Stephen uses a mix of rainforest and eucalypt/ sawdust woodchip, supplemented with wheat bran, sugar sorghum and buffered with gypsum.

Stephen sells to select outlets in Cairns and on the market circuit and says there is enough demand for him to supply a significant number of mushrooms every week, with market stalls often selling out within hours. Production issues earlier in the year are currently holding back supply, however, Stephen hopes to be consistently satisfying local demand by September. “The goal is to satisfy the first base of customers and see where it can go from there,” he says. “We are a North Queensland product through and through, and I’m proud of that.”


Happy as aPig Words and Photos by Lea Coghlan

Shane Beattie, Sunnyville Free Range Pastured Pigs. A Tableland farming family is taking customers on a journey back to a time when pigs roamed freely on luscious pasture to produce flavour-rich, succulent cuts of meat. The Beattie family – John and Esther, and their son Shane, his wife Hope and children – established Sunnyville Free Range Pastured Pigs in 2016 on the 200-acre family property selected by Shane’s great grandparents more than a century ago. “Dad was running a beef cattle breeding operation on the farm but we weren’t going anywhere with cattle,” Shane explains. “We needed to branch out 40

with something different. Pigs had always been around on the dairy farm that my grandparents ran, as was the case on a lot of dairy farms.” Farming practices set Sunnyville apart from other agricultural enterprises: pigs are allowed to be pigs. “We farm humanely,” he explained. “An animal that has been stressed all its life will have tighter muscles and the flavour won’t be there. Our hams and bacons are nitrate free.” The farming operation, accredited with Australian certification-program PROOF (Pasture Raised On


Open Fields), is intensive. There are twice daily feeds and regular paddock maintenance, weekly processing, stalls and marketing tasks. “Our biggest job is preparing the paddocks.” Shane says, “We replant them regularly as the whole farm is run on a rotational system. Using a grain-based pellet, without growth promoters, hormones and antibiotics, they plant out the paddocks with a range of grasses and herbs including rye grass, oats, turnips and herbs like chicory and plantain.

After a challenging establishment period, where the family was required to meet stringent local government planning laws due the operation being located in a World Heritage Area, Sunnyville pork is becoming a well-established staple on dinner plates throughout the region and beyond. Demand for Sunnyville pork is strong but Shane said achieving the supply-demand balance is tricky. “It’s a challenge to get the sales at a time when we have the supply, as holding a pig for an extra two weeks can result in them putting on fat.” Shane explained. “It’s quite a challenge but we are happy where we are at.”

“Pigs take on flavour of what they eat – that’s why we feed them such variety.” he reveals. Sunnyville pigs are predominantly Heritage breeds – Durocs, Hampshires and Berkshires sows – crossed with Large White boars. Animals reach a dressed weight of 50-60kg for processing (up to 80kg for bacon and hams) at around four to five months of age. The piggery is operating well under its approved numbers of 150 standard pig units (SPU), and Shane said the goal was to reach full capacity.

The community response has been great, with the resurgence of slow-cooked meats having an impact, as meats that are fattier (and can be cooked a lot slower) are gaining popularity. “When you hear stories of people enjoying your produce, or even that they can now eat pork because they couldn’t eat it before because of how it was raised. Those stories keep us going and make it all worthwhile.” Lovers of free-range pork can buy Sunnyville products at selected outlets on the Tableland market circuit and, as of earlier this year, at the family’s permanent stall at Cairns’ famed Rusty’s Markets.


TASTY SUSTAINABILITY Daintree Saltwater Barramundi Farm Words by Sharon Timms

Local Daintree resident Mark Hober has been farming barramundi for nearly 20 years. He began as a diesel mechanic in the sugar mills of Tropical North Queensland, before being lured into fish farming. Now, as director of the board and manager of Australian-owned company Daintree Saltwater Barramundi Fish Farms, Mark is credited as running one of the best barramundi farms in the country.

Daintree Saltwater Barramundi Farm is located on a 49 hectare property, approximately 90 minutes north of Cairns on the shores of the south Daintree River. Mark credits the local environment for the prize-winning Barramundi. “Our location, the soil and the dynamics of the pond make it ideal for growing Barramundi. The weather never gets that cool – we only ever get as low as 20°C overnight, “says Mark.

Barramundi is a popular Australian fish, native to the tropical north, NT and Southeast Asia. Wild barra live in the creeks and coastal shallows, moving into the estuaries to breed. Barramundi farming is the second largest aquaculture activity in Queensland after marine prawn farming, with farmed barramundi becoming the most environmentally-preferable alternative to most farmed fish, simply because it doesn’t need to eat a lot of other seafood to grow.

“We use the same fish feed as other producers and minimise fish stress when they are being handled, which other producers do too. I might drive the operation but it’s the farm that produces such highquality fish.”

Mark and his team at Daintree Saltwater Barramundi Farms are focused on best practice operations and specifically sustainable farming. Quite often, choosing which fish to eat can have negative ramification for our species and planet.“Take for example salmon,” says Mark.“Salmon is one of the world’s most widely farmed fish, because the demands for wild salmon exceed the ocean’s supply.”

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It is an achievement the business is keen to capitalise on, by expanding production. And there is plenty of room to expand. They have 3.3 hectares of licensed production ponds, which are comprised of 12 production ponds, one fingerling (baby barra) pond and one pond which is utilised for their recreational Barramundi fishing business, Hook-A-Barra. The farm is immaculately presented and adheres to best practice guidelines in all areas of operation. Water is sourced from the nearby Daintree River to fill its large earthen ponds, and ponds are maintained at


a standard that replicates the natural environmental conditions favoured by the fish.

release the fish, although they can take home their catch for a per-kilogram fee.

As everyone wants to catch a fish, Hook-A-Barra will often take those struggling with the big barramundi to another pond where smaller fish can be caught.“Many tourists have already unsuccessfully attempted to catch barramundi in the Daintree River so they’re keen to give the pond a go.” Mark says. On peak days, during school holidays, Hook-a-Barra attracts 30 to 40 visitors, while during non-peak times, the tourism venture attracts about 10 to 15 visitors daily. Most tourists catch and

The ‘Hook-A-Barra’ tourism venture is open every day, with the designated pond home to the biggest Barramundi, including some rare albinos, tempting keen anglers as they swim alongside Mangrove Jacks.Tourists are supplied with rods and reels and a guide talks them through the species, aquaculture and the art of fishing. Lot 3 Vixies Road,Wonga Beach 07 4098 7259


Fruits

of the

Ocean Words by Stacey Carrick

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Ocean World Seafood Market is your one-stop shop for all your local seafood needs, with a seafood market and a fish and chip shop on site at the Sheridan Street store. Peter and Mende Adams have owned and operated the business for the past 11 years, and have seen business increase significantly over this time. Ocean World is a fresh seafood market specialising in locally caught fish and prawns, catering for both retail and wholesale customers, supplying many


Cairns restaurants and cafes. They are committed to supplying the freshest possible local seafood with friendly and efficient service. Their fish and chip shop complements their business perfectly, with a range of options available for both dine-in and takeaway. It incorporates a wide range of fresh seafood cooked to order, including local wild caught Barramundi, local Spanish Mackerel, Coral Trout, Snapper, house made fish cakes, local prawn cutlets, potato scallops and crumbed calamari.

Select fresh fish from the retail display, have it cooked to your liking and enjoy it with some tasty cooked prawns and fresh natural oysters at the undercover tables on site. The fresh market concentrates on quality line-caught reef fish such as Coral Trout, Red Emperor and Snapper as well as fresh wild caught Barramundi. Huon Salmon is transported from Tasmania weekly and Coffin Bay oysters are flown in from South Australia, a day after harvest. The shop incorporates a wide range of seafood to tantalise your taste buds for lunch or dinner, including a delicious seafood chowder, garlic prawn skewers, Barramundi spring rolls, fish pie and salmon sausages. Seafood platters can be made to order. There is also a wide range of condiments, sauces and spices to assist with your meal preparation. Seafood can be processed and packed for air freight. “Tourists travel to Cairns to experience the reef and rainforest, and also to enjoy the real taste of North Queensland: our delicious seafood, such as our award-winning Endeavour Prawns, freshly caught Coral Trout, Gulf Mud Crabs and Moreton Bay Bugs,” Peter said. “We are very lucky to have such an abundant variety of seafood on our doorstep and derive great pleasure in satisfying locals and tourists with one of life’s simple pleasures, fresh seafood. “People are becoming more aware of the health benefits of eating seafood, and more confident in cooking processes largely due to cooking shows and online recipes and support. “We love what North Queensland has to offer and Cairns is a great destination for seafood lovers, therefore Ocean World Seafood Market is a must visit while you are in this beautiful region.”

Ocean World Seafood Market 379 Sheridan Street North Cairns 4870 www.oceanworldseafood.com.au


COOL

SCOOP Words by Suzy Grinter

In a suitable environment: combine a soupçon of ingenuity with a handful of motivated mentors. Add a sprinkling of young people and a good dollop of delicious ice cream, mix all ingredients together, find a warm place and put the mix aside to rise. There, you have a recipe for success. And that’s what’s happening down on the Esplanade, where Anglicare came up with a smart idea to help Cairns youth into employment. There’s surely not a kid, or for that matter an adult, on the block who can walk past the Mövenpick Boutique Ice Cream Parlour without at least considering surrender. The new menu, introduced in May, has seen the best June and July in the parlour’s history, and overall the best sales figures the shop has earned since 2009. Mövenpick is the crème de la crème of ice cream; no artificial additives, colourings, flavourings or thickeners, with flavours to make your toes curl in anticipation. In September 2016, Anglicare purchased the long established Mövenpick franchise in Cairns, with the goal of introducing disadvantaged or disengaged youths to the hospitality industry, as a foundation for future career prospects. “Anglicare recognised the lack of employment opportunity in Cairns for young people and made a command decision to do something about it. When the ice cream parlour came on the market, Anglicare seized the opportunity.” 46

We are successful because we simply do normal things in an extraordinary way.

Ueli Prager, Creator of Mövenpick ice cream

says Theresa Roberts, Manager of Anglicare’s Community Outreach Program. Since implementing their hospitality training scheme in 2016, Anglicare have put through 40 youths and are looking to train up to 70 young people in the coming year. After completion, young trainees get help with finding permanent employment. Students undertake a Certificate II in Hospitality, with Anglicare providing both the theory and the work experience and, no doubt, an irresistible Mövenpick ice cream now and then as reward for achievement.


“Their training also includes time spent at the Pacific Hotel, Holiday Inn, Longevity and Café 21, but here they learn the basics, first class customer service, how to wait on tables, food hygiene, cash handling and the POS system. When they are ready, we start to look at employment, and to date we’re proud of our 95% success rate.” says Theresa. “A lot of kids coming through our program are from disadvantaged homes, and many have disengaged from school. We don’t cherry pick

our students. If they come to us and say they are interested in hospitality, we will take them on no matter what, as long as they have that spark in their eye. That’s what I look for... I really don’t care how well they did at school. Some of us are geared up for school, but for some of us, it’s just not the right place. “I just want to see that willingness to learn, that they are interacting well with me and Sue, our Case Manager, and that it’s not their parents pushing them, but they want to do it, even if it’s a glimmer,” adds Theresa.


On the top of Red Hill in Cairns in 2011, the ‘mother’ of Baked on Red Hill began life, and since then has been lovingly cared for with Coopers Pale Ale and Cairns water, and continues to produce traditional sourdough loaves for local bread connoisseurs. Starting with their loaves at Rusty’s Markets, they now bake almost any type of bread you can think of, including gluten free loaves, but without any additives or fillers, for a truly artisan bread experience. Available for wholesale and retail, they offer a selection of housemade pies and sweet treats made with locally sourced produce.

Shop 4, 1 Windarra Street Woree QLD 4868 Opening Hours: Tuesday to Friday 7am to 3:30pm Saturday 7am to 12pm Rusty’s Markets Sheridan Street Entrance Cairns CBD 4870 Opening Hours: Friday and Saturday mornings 0403 296 344 bakedonredhill


RECIPE

Fried Tofu Broccoli

&

SERVES 4

Chef Ferdi Salvana aka Mr Soyboy shares his recipe for this delicious dish... free from gluten or dairy (vegan), but full of flavour and texture!

METHOD 1. Boil 3L water in a wok or pot, add 10g salt & blanch broccoli and tofu for one minute. Remove broccoli and tofu and strain, keep water aside. 2. Heat wok/pot until hot, add vegetable oil, garlic & ginger and fry until translucent. Then add broccoli & tofu, cook for 1-2 minutes. 3. Deglaze wok with vegetable stock/blanching water. 4. Season with palm sugar, salt and peppers. 5. Add sesame oil, cashews & shallots.

INGREDIENTS 400g broccoli, flowerets 120g tofu puffs, cut into 10mm thickness (available at Asian grocery) 60g roasted cashews 40g fresh garlic, fine julienned 60g fresh ginger, fine julienned 60g shallots, fine julienned 800ml vegetable stock/ blanching water 200ml vegetable oil 40g palm sugar 20g table salt 5g ground white pepper 5g ground Szechuan pepper

6. Thicken sauce with cornflour/water mixture 7. Check for seasoning, and serve immediately with steamed jasmine rice

20ml sesame oil 3g cornflour/7ml water (thickening agent) 49


Dining Guide Directory CAIRNS 3060 Cafe & Restaurant Ala Turka Turkish Restaurant Apex Milk Bar Apex Milk Bar Express Baked on Red Hill Beach Almond Restaurant Boaties Bar & Grill Bushfire Flame Grill Cafe China at the Reef Casino Cafe China Express at Shangri La Hotel Cafe China Express at Spence Cafe Strada Caffiend Chambers, The Chicken Shed, The Cotton Club, The Dundee’s Restaurant on the Waterfront Evo Burger Flinders Bar & Grill Fuller Sports Club Golden Boat Grilld Cairns Hidden@Yorkeys High Chef Iyara By Sakare Jaques Coffee Cafe & Restaurant La Fettuccina Lanterns (Brothers Leagues Club) Macalister Brewing Company Manning Pies Mareeba Heritage Coffee

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51 52 54 54 48 56 58 60 62 62 62 64 66 68 70 72 74 76 77 78 79 80 82 84 85 86 88 90 26 91 96

Merchant Artisan Food & Coffee Movenpick Mr Soy Boy O’Cha Cha Japanese Dining & Tea Ochre Paperbark Restaurant and Bar Perrottas At The Gallery Perrottas Italian Kitchen Piccolo Cucina Pier Bar, The Rattle N Hum Cairns Reef House Restaurant, The Rise & Bake Simply Italian Splash Seafood Restaurant Tamarind Restaurant Temple of Tastes Restaurant Tha Fish Three Wolves Tia’s Cafe Venetian Caffe, The Waterbar & Grill Yankee Ds Bar ‘N’ .Q.

92 93 94 97 98 99 100 101 102 104 106 105 108 110114 112 114 116 118 120 119 122 124 126

PORT DOUGLAS 2 Fish Restaurant Port Douglas ALUCO Restaurant and Bar bel cibo Chapter One Restaurant & Bar Zinc

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In the heart of Cairns’ famous Esplanade, you will find the vibrant 30|60 Cafe. Serving breakfast, lunch and dinner to a bustling cosmopolitan crowd of locals and tourists. Boasting both traditional favourites and

modern dishes, relax and watch the world go by, or drop in for a quick refuel and a takeaway coffee. Overlooking the park, lagoon and the Coral Sea beyond, 30|60 is perfect at any time of day.

Open 7 days 6:30am–11:00pm 07 4031 4489 13/71-75 Esplanade, Cairns CBD 4870 3060cafecairns@gmail.com @3060caferestaurant @3060cafe

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Ala Turka Turkish Restaurant

Situated on the Cairns Esplanade, Ala Turka serves a sumptuous array of traditional Turkish cuisine alongside a beautiful view of the Coral Sea. The Head Chef at Ala Turka has an in-depth knowledge and understanding of spices, herbs and aromatics. Ala Turka has a wide variety of dishes to choose from - house made dips to charcoal lamb, mixed grills to Turkish Baclava - as well as their famous Moussaka, authentic Anatolian and seafood dishes, plus a wide range of vegetarian options. Ala Turka is a fully licensed restaurant, and has an extensive wine list handpicked and perfectly matched for Turkish cuisine. The beautiful venue is perfectly situated for functions and conference events. 52


07 4041 5331

Ala Turka Turkish Restaurant

bookings@alaturkacairns.com.au

www.alaturkacairns.com.au

4/77-81 Esplanade, Cairns City QLD 4870

Ala Turka Restaurant

O p e n i n g

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Beach Almond is an award-winning modern Asian seafood restaurant celebrating the rich harvest of local seafood plus great steak, pork and chicken dishes. Located at the northern end of the Palm Cove’s famous esplanade and set in a rustic, beachhouse/fishing shack. The exterior belies the exceptional fine-dining cuisine that awaits within. Beach Almond is a must visit restaurant that successfully combines a casual beachfront atmosphere with a sophisticated, creative and beautifully presented menu. A showcase for local produce and innovative specials this restaurant has been a finalist the Restaurant and Catering awards for the last five years running and is Tripadvisor certified - rated in the top 10% of restaurants worldwide for the last five years. 07-4059 1908 www.beachalmond.com brianholding@bigpond.com

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Thrill of the Grill Flavours explode at the Bushfire Flame Grill! Here guests enjoy an “all you can eat� Brazilian-inspired, Australian-style barbecue. Metre long skewers of succulent Australian beef, pork, lamb and chicken are seasoned, marinated and gently roasted on the churrasco grill. Waiters circulate slicing sizzling hot roasted meats and warm, sugar & cinnamon encrusted pineapple from skewers directly to your plate. Housemade dessert creations including Spanish churros served with warm chocolate chilli sauce, complete this unique and exciting

dining experience. An a la carte menu is also available and special dietary needs are cheerfully catered to. Bushfire opens for dinner from 5.30pm until late.

(07) 4044 1879 info@bushfirecairns.com www.bushfirecairns.com Bushfire Flame Grill Restaurant Cairns Corner of The Esplanade and Spence Street Cairns QLD 4870


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07 4028 3860 Cafe Strada cafestradacairns @gmail.com 79 Lake Street Cairns City

OPENING HOURS Monday to Sunday 7:30 AM - 2:00 PM

A chic modern cafe bar in the heart of Cairns. Serving excellent coffee, breakfast and lunch by day with all tastes catered for. Cafe Strada has an up tempo menu, blending traditional favourites with modern Mediterranean and Asian fusion dishes, from classics dishes, exquisite crepes, vegan and vegetarian options. Always part of the community the chefs deliberately include local and seasonal produce, and the baristas grind locally

roasted Sipping Duck Coffee. With an emphasis on good service and good quality, Cafe Strada has become a firm favourite with locals and tourist alike. A secluded outdoor area and private function room add extra dimension to this already cool venue. For everything from a grab and go coffee and pastry, to a cold beer and a share platter with friends, Cafe Strada provides sanctuary in the busy city.


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07 4051 5522 72 Grafton Street Cairns CBD 4870 www.caffiend.com.au CaffiendinCairns @caffiend_cairns Monday to Saturday 7am to 3pm Sunday 8am to 2pm

Caffiend is a bright and colourful cafe, open seven days a week in the heart of Cairns. Known and loved for their Asianinfluenced dishes and superb locally roasted coffee, their cakes and pastries are also baked in-house, and the a la carte menu (as well as lunch specials!) showcases their love of fresh local produce, cooked and presented beautifully.


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Funky, friendly food van at Rusty’s Markets every Friday, Saturday and Sunday, serving modern Korean food and flavours twisted with Aussie favourites for a deliciously memorable breakfast or lunch - eat in or takeaway! Find us at Rusty’s Markets: Friday & Saturday 6:30am to 4pm • Sunday 6:30m to 3pm

0433 890 228 thechickenshedcairns chicken__shed


The Cotton Club is the place to meet friends or colleagues for a drink, a meal or to dance the night away. Perfectly situated in the heart of Cairns, the outdoor dining area looks out on the shady fig trees and is an air conditioned oasis where you can keep your cool no matter how tropical the weather is. Inside, the street-level restaurant is an intimate venue with cozy booths and an elegant cocktail bar where inventive flavour combinations created by the talented team have resulted in a unique range of drinks,

Check out our new

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from traditionally elegant to the flamboyantly exotic! The Cotton Club chefs create impressive gastropub dishes at affordable prices that keep diners coming back for more: like the hand selected 100-day-old grain fed rump steak served pubstyle with your favourite sauce and beer-battered fries or pork ribs with the house specialty, a sumptuous Jack Daniels barbecue sauce. Meet for drinks and share a plate of salt and pepper calamari, grilled haloumi, fish tacos or try assorted pizzas including BBQ bacon chicken and meat lovers. Whether you fancy a hearty dinner, a light healthy lunch or share finger food with friends after dark, there is a dish sure to please those who love good food. Open daily from 11:30am ‘till late. www.thecottonclubcairns.com.au thecottonclubcairns

+61 7 4031 6304 24 Shields Street, Cairns CBD


Cairns best waterfront dining experience!

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A true waterside dining experience, Dundee’s

with excellent service, Dundee’s has achieved

has been operating for over 30 years serving

iconic status and is an ideal destination for

the finest steaks from the grill, fresh seafood,

lunch and dinner — but remember to book in

pasta and Australian game foods.

advance for dinner to avoid disappointment.

With unrivalled ambience and a relaxed casual

Located beneath Cairns Harbour Lights Hotel

dining atmosphere, Dundee’s welcomes many

and adjacent to Cairns Esplanade, you can

regulars and tourists alike. Never failing to

dine, relax and watch the Reef boats go to and

provide outstanding contemporary food along

from the Great Barrier Reef.


Coffee and Cake/Pastries: Monday – Sunday from 6.00am – late Lunch: Monday – Sunday from 11.30am – 2.30pm Snack Menu: Monday – Sunday from 11.30am until late Dinner Menu: Monday – Sunday from 5.30pm until late Cocktail/Coffee Lounge: Monday – Sunday from 10.00am until late

P: (07) 4051 0399 E: dundees@dundees.com.au A: 1 Marlin Parade, Cairns QLD 4870 W: www.dundees.com.au Find us on


B u r g e r Evo Burger, a modern take on the classic burger hangout, where meals are made to order, using the freshest produce. Juicy burgers made with 100% Australian certified Angus, Grass Fed, and GMO free. Featuring tap beers and a rotating list of craft beer and wines, gourmet hand-spun thick shakes with house made syrups, a delicious range of sundaes and waffle cone soft serve ice-cream. All look as good as they taste!

Open 7 days from 11am til late 105 Lake St, Cairns CBD 4870 07 4211 2885 76

www.evoburger.com.au @evoburgercairns @evoburgercairns


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07 4045 4757 FullerSports fullersportsedmonton 24 Armstrong St. Edmonton 4869 Open Daily Lunch Dinner Kid’s Room Cafe

The Bistro at Fuller Sports Edmonton offers a casual dining experience for you to relax with family and friends in an award winning venue. The beautiful conservatory is also available for private functions.

Head Chef Sean Nash creates seasonal menus from the freshest produce, offering bistro classics, entrees, salads, seafood, pasta, desserts, and mouth-watering selections from the grill.

11:30am to 2pm 5pm to 9pm 5:30pm to 8:30pm 9am to midnight

House made cakes, tarts, and slices are available from the Cafe, where you can also choose from sandwiches, wraps and hot snacks. Coffee, tea, and milkshakes are also available.

Great Kids Menu (under 15) is half price from 5pm to 6pm and includes a drink with choice of jelly, ice-cream or yoghurt. 78

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07 4031 8833 34 - 40 Lake Street Cairns, Qld 4870 info@goldenboat.com.au www.goldenboat.com.au Golden Boat Chinese Restaurant Open 7 days 11:00 a.m - 2:30 p.m | 5:30 p.m - 10:00 p.m

Situated right in the heart of the city of Cairns, a cozy atmosphere with top to bottom glass wall immersed in tranquil classical music. Own and operate by a highly experienced and renowned chef, you can be sure the food will be exceptional. Specialize in live seafood, traditional and modern Chinese cuisine. • Yum Cha lunch available 7 days a week. • A-la-carte dinner. • Fully licensed. • Take-Away available. • Private dining room available, please call for further information.


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We’re all about burgers done good. It’s how we’ve always been, since 2004. No cages. No nasties. No added hormones. No exceptions. Produce farmed locally: from paddock to plate, to your fussy or not so fussy palate. It’s how we’ve done it since the beginning and how we’ll continue to do it till the end: for the love of the burger.

Open Daily SunDay tO thurSDay 11am tO 9:30pm FriDay anD SaturDay 11am tO 10pm

07 4041 4200 77 eSplanaDe CairnS CBD @GrillDBurGerS


Hidden at Yorkeys is tucked

providence, the menu

away at the southern

offers a delightful range

end of the Yorkey’s Knob

of options for all tastes,

beachfront, a short stroll

cooked fresh to order.

down a palm fringed path.

Housemade cakes and

Serving contemporary

preserves pair perfectly

Australian cuisine, with

with local Ransom Coffee.

an emphasis on local

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Breakfast and Lunch: Wednesday to Monday Dinner: Friday & Saturday 0477 853 034 Corner Sims Esplanade & Kempton Street, Yorkeys Knob Cairns 4870 hiddenyorkeys@hotmail.com @hiddenatyorkeys @hiddenyorkeys


Are you searching for a new Asian restaurant to satisfy your cravings? High Chef offers exceptional traditional and modern Chinese dishes, eat in or takeaway, situated on the ground floor of Orchid Plaza. With all your favourites, such as fried rice and blackbean beef, salt and pepper squid and dumplings, we promise that our food will have you coming back for more! 84

Open Daily 9am to 9pm 0416 290 169 Shop 17 Orchid Plaza Cairns CBD


IYARA BY SAKARE THAI CUISINE

Iyara by Sakare brings the heart of Thailand to Cairns, with traditional dishes that are bursting with the fresh and unique flavours of authentic Thai cuisine. With beautiful views over the inlet, the award winning restaurant will take you on a culinary journey that looks as good as it tastes. Open Daily 6pm to 10pm 0409 682 461 Level 1, 91 Esplanade Cairns CBD IyarabySakare IyarabySakare

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The Jaques Coffee Restaurant and Cafe is situated in Mareeba on the Atherton Tablelands, in North Queensland, Australia, with a beautiful backdrop looking over the surrounding peaks of the Great Dividing Range. Along side the spring waters of Emerald Creek. The restaurant is situated at the centre of the Coffee Plantation with 85,000 Arabica Coffee trees on rich soils, boasting a smooth and 86

vibrant flavour unique only to our remarkable location. With the ever growing enthusiasm for coffee around the world, the Jaques Family are giving travellers, locals, coffee lovers and professionals an enchanting insight into the finer details of coffee from the tree to the cup in a relaxed setting. Enjoy lunch, coffee, cakes and scones on the large timber deck or browse the gift shop for something special to take home.


0740933284 www.jaquescoffee.com.au support@jaquescoffee.com 137 Leotta Road Mareeba QLD 4880 Australia Jaques Coffee Plantation


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La Fettuccina has been celebrating wholesome, rustic Italian food for over three decades. Established in 1986, La Fettuccina has a well-earned reputation for providing consistently good food and excellent service. This delightful restaurant brings together all the elements of an authentic local Italian trattoria. Traditionally simple decor, a cosmopolitan team, and pasta made fresh every day are the hallmarks of this popular eatery. After thirty years “La Fett” has become the byword for Italian in Cairns and has developed a huge local following, as well as being a hit with tourists from all nations. Your experience can be outside ‘al fresco’ or choose intimate dining inside the restaurant. On any given night you will find La Fettuccina bustling with life, so it pays to reserve a table to avoid disappointment.

FOR RESERVATIONS: Phone +617 40315959 Website: www.lafettuccina.com GENERAL ENQUIRIES: info@lafettuccina.com 41 Shields Street Cairns, Queensland, Australia @CairnsItalianRestaurant


authentic wok fried dishes fresh salads vegetables roasts soups pastas dessert bar

The Buffet is open for lunch and dinner, and from Wednesday to Sunday, you can enjoy the Superior Seafood Buffet, including prawns, mussels, and grilled or baked fish. Sunday mornings are made for Brothers Breakfast Buffet! With all your favourites including scrambled eggs, bacon, sausages, baked beans, grilled tomatoes, hash browns, pancakes, toasts & spreads, cereals, breakfast fruit, juices, and hot drinks! The Cafe offers a comprehensive snack menu with a variety of sandwiches, wraps, hot snacks and housemade cakes and sweets. There’s an à la carte menu with pizzas, burgers, salads, parmigiana and steaks available for lunch and dinner. Kids Club Room A supervised fun room for kids between 3 and 12 years

Kids Club members pay their age for the buffet (non-members pay $1 extra) and children under 3 always receive complimentary meals. Kids of all ages love the soft serve ice-cream and pancake machines!

Kid on s eat Sun fre e da One und child ys! er 1 pe 2 rp me aying mb er

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07 4053 1053 brothers.cairns 99-107 Anderson St. Manunda 4870

OPEN DAILY Lunch Dinner Cafe Breakfast Buffet

11:30am to 2pm 5pm to 9pm 11:30am to 9pm 8:30am to 10:30am

Sunday Only

www.brotherscairns.com.au


Established in 1936 by Hector and Dulcie Manning, Manning’s Pies is now proudly owned by grandsons, Dennis and Laurie Manning. Our family business has spanned over five generations with Dennis and Laurie’s sister-in-law, Julie Manning owning the cattle that we use in our pies. We do our best to source quality local ingredients, supporting other local businesses as much as possible. After spending time perfecting our recipes, we have recently started baking bread. Currently selling to the public from our takeaway shop as well as supplying various local grocers and cafes around Cairns. Our factory has the capacity to produce a high volume of fresh bread products and pies daily. Wholesale enquiries: 07 4054 3077 admin@manningpies.com.au Our takeaway shop and office is located at 194 Newell Street, Bungalow QLD 4870 Monday to Friday 6:30am to 2:30pm • Saturday 8:30am to 1pm

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M

övenpick takes the best from nature and crafts it into super premium ice-cream - from traditional flavours to the exotic! Choose a cup, a cone, or treat yourself to one of their decadent waffles or pancake stacks. Under the management of Anglicare North Queensland, the popular dessert bar has also become a ‘Get Set for Work’ venue, training young people as part of the Certificate II in Hospitality.

MON TO THURS 6:30am to 10:30pm FRIDAY 6:30am to 11pm SATURDAY 11am to 11pm SUNDAY 11am to 10:30pm 07 4041 3555 105 Esplanade Cairns CBD www.movenpick-icecream.com

movenpickcairns @movenpick_cairns

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LUNCH SPECIAL Laotian Beef Salad Wok tossed Tablelands beef tenderloins with beansprouts, roasted cashew salad & chilli/ginger/lime dressing

There are three words to describe Chef Ferdi passion, determination and talent. Mr Soy Boy takes the best of a variety of Asian food cultures, and by using fresh, local ingredients and house-made sauces provides diners with a delicious culinary fusion. Dishes showcase the delights of modern Asian cuisine creating a unique and contemporary dining experience. 94

All meals are prepared to individual order; catering for customer preferences of spiciness and other dietary requests. Most dishes can be made either gluten-free and vegan, or both as required. The menu is continually evolving, influenced by current food trends, seasonal produce and the exploration of new taste sensations! Sit back, relax, smell the aromas and ready your taste buds!


LUNCH SPECIAL Crispy Skin Pork Belly Twice cooked Mareeba pork belly with spicy pickled wombok, white radish, tomatoes, soft asian herbs & sweet soy/chilli/roasted peanuts dipping sauce

07 4054 1014 463-465 Mulgrave Rd, Earlville QLD 4870 www.mrsoyboy.com.au @MrSoyBoy @mr_soyboy Hours: MON-FRI 11am–3pm / 5–9pm SUNDAY Closed


“Modern Tastes, Heritage Surrounds” Mareeba Heritage Coffee House is located within the Mareeba Heritage Museum and Visitor Information Centre. Guests can enjoy the rich history and multicultural district of Mareeba, including learning about local farms, exploring the old trains, all whilst enjoying locally grown coffee, roasted to a special ‘Heritage Blend’. The Mareeba Heritage Coffee House provides excellent customer service and high quality food offerings. They achieve this by constantly being creative with their well rounded menu - boasting everything from a full breakfast to a light lunch and an array of house-made sweets & raw treats. 0427 943 770 345 Byrnes Street Mareeba QLD 4880 www.mareebaheritagecoffeehouse.wordpress.com mareebaheritagecoffeehouse mareebaheritagecoffeehouse Open Daily Mon to Fri 9am to 4pm Sat & Sun 8am to 4pm

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THE ONLY Japanese Government Approval Nintei Nihon Restaurant Officially Accredited Authentic Japanese Restaurant IN QUEENSLAND.

Upstairs in Palm Court, there is a hidden gem that has maintained their excellent culinary reputation for decades. O’Cha Cha Japanese Dining & Tea oozes authenticity, with everything from the decor to the menu reminiscent of a Japanese dining experience. The space is warm and inviting, with ‘Western’ tables alongside the traditional Japanese tables, where the custom is sitting on cushions around the table. The broad selection of Japanese beers and wines means you can have a fully immersive experience, whether you choose the popular set meals and sashimi platters, or something a little more adventurous. Opening Hours: Tuesday 5:30pm to around 8pm (last orders) Wed-Sat 12 to 2pm 5:30 to around 8pm (last orders) Sun-Mon Closed

+61 7 4051 7055 34 Lake Street, Cairns City QLD O’ CHA CHA Japanese Dining &Tea O’ Cha Cha Japanese Dining &Tea

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OCHRE RESTAURANT +61 7 4051 0100 info@ochrerestaurant.com.au 6 / 1 Marlin Parade, Cairns, Queensland, 4870, Australia Ochre Restaurant at Harbour Lights @ochrecairns @OchreRestaurant

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Waterfront dining at Ochre @ Harbour Lights It is like a virtual tour through the culinary delights of Australia in a amazing location right on the inlet. With a dedication to local produce and experience like no other in crafting Native ingredients into modern exciting cuisine, Ochre Restaurant offers a range of exquisite dishes, specialising in sustainable Australian regional produce for tourists and locals alike.

Menu

The menu changes seasonally and is unique in its use of Australian native foods and regional produce. Stocking an eclectic variety of limited and new style wines and premium beers the potential for serious food and wine matching is limitless.

Recognition

Ochre Restaurant is recognised both nationally and internationally as one of the most innovative modern Australian restaurants not only in Cairns, but Australia wide.


Paperbark Restaurant and Bar at Kewarra Beach Resort is a tranquil, open air dining experience set amongst a Melaleuca rainforest backdrop.

Our style of cuisine is modern Australian, with influences from our Asian neighbours, incorporating Native Australian ingredients with European cooking

styles creating an experience reflective of the real Tropical Far North.

Open Daily from 6:30am • 07 4058 4056 • Kewarra Street, Kewarra Beach QLD 4879 www.kewarra.com • @paperbarkrestaurantkewarra • @paperbark_restaurant_and_bar

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A Cairns favourite since opening in 1997, Perrotta’s at The Gallery has established an enviable reputation for excellent food, service, location and of course, coffee! Whether it’s for

a simple catch up over drinks, or a romantic dinner, Perrotta’s at The Gallery is the ideal venue - the local’s choice to watch the world go by, and to see and be seen!

Open 7 Days a week 6:30am till 10:00pm 38 Abbott Street, Cairns CBD 4870 07 4031 5899 www.perrottasatg.com perrottasatg@hotmail.com @perrottas @perrottasatg 100


Monday & Tuesday 8:30am - 5:00pm Wednesday to Sunday 8:30am - 10:00pm 532 Mulgrave Road, Earlville Cairns 4870 07 4211 4488 www.perrottasitaliankitchen.com.au @perrottasitaliankitchen @perrottasitaliankitchen Perrotta’s passion for excellence in food and wine has grown to encompass a second location at the new Barr Street Markets. Perrotta’s Italian Kitchen was born from love of Italian food culture. Fusing flavour, seasonal and local ingredients with inspiration from a rich Italian cultural heritage! The Culinary team of Ivo, Darren, Alberto and Angelo have been creating authentic Italian dishes for over 30 years. The restaurant features and array of traditional and contemporary favourites including, fresh house-

made pasta, prepared daily and what is often described the best authentic Italian wood-fired pizzas in the entire Cairns’ region. Occupying a architecturally modern purpose designed space, Perrotta’s Italian Kitchen also hosts a fresh cold pressed juice bar, seafood market, Poké Bar, Coffee Bar and a range of specially selected imported small goods and delicacies. Enjoy food, service and location; in air-conditioned comfort with under-ground car parking available.


07 4051 5137 info@piccolocucina.com.au Piccolo Cucina 17 Abbott Street 26-36 Village Lane, Cairns QLD 4870 102

Open: Monday to Friday 11.30am - 9.30pm Saturday 4pm - 10pm Sunday 4pm - 9pm


Piccolo Cucina, a traditional Italian restaurant located in the centre of Cairns, is situated at the end of an iconic local laneway, in a beautiful Tropical Queenslander style building.

Crisp white table cloths and elegant decoration, conceal a casual and inclusive dining atmosphere, and have led to Piccolo Cucina becoming a local favourite in the Far North.

Combining fresh, locally sourced ingredients in traditional Italian cuisine, they specialise in handmade pasta and hand-stretched pizza.

The international team expertly serve exceptional cuisine, all with a twist of the famously relaxed ambience of the Tropics. Eat with us and be happy!


In an enviable location by the water,

The Pier Bar is an institution in Cairns. Known for relaxed Sundays and big party events, it’s a great spot to catch up with friends. With extensive wine & beer lists, and a cocktail menu featuring delicious inhouse creations as well as the classics. The menu offers a range of choices from the classic wood fired pizzas, to burgers, fish n chips, steaks, seafood, pasta, and snacks. The Pier Bar is open 11.30am until late every day, serving up sun, fun, lunch, dinner or just drinks! 07 4031 4677 www.thepierbar.com.au 104

The Pier Shopping Centre 1 Pierpoint Road, Cairns CBD 4870

thepierbar thepierbar


Reef House Restaurant has been nestled under the magnificent Melaleuca trees and palms since the 60’s. Today, the views across to the Coral Sea still take your breath away and the candlelit ambience is intimate and romantic. 07 4080 2600 99 Williams Esplanade Palm Cove 4879 www.reefhouse.com.au

Our menus offer a variety of dishes using the amazing fresh produce of North Queensland, and our wine list compliments any choice and discerning palette.

Open Daily Breakfast 6:30am to 10:30am Lunch 12pm to 3pm Dinner 6pm to 9pm

Our six course Degustation menu with matching wines might be the perfect way to celebrate a special occasion or just spoil yourself... you deserve it!

We accept Accor Club Card members.

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A laid back & friendly Aussie pub where locals and tourists can meet and eat in the heart of Cairns. Located right on the Esplanade, you can enjoy a wood-fired pizza or hearty steak and salad with a cosy, relaxed feel and family friendly atmosphere. Rattle is a busy bar and grill; the meals are big, delicious and great value for money and together with vibrant, friendly staff, it’s a great way to spend the night! Whether you’re looking for somewhere to have lunch, dinner or just a drink, Rattle n Hum is the place you want to be.

07 4031 3011 69 The Esplanade, Cairns CBD 4870 www.rattlenhum.com.au/cairns rattlenhumFNQ rattlenhumFNQ

Open Monday to Thursday 11:30am until late Open Friday to Sunday 11am until late


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ise & Bake Creperie, a new addition to Smithfield`s dining precinct, offers a modern Australian cafe menu with European flair. From modern French crepes to classic patisserie treats, their

menu boasts plenty of choices all made in house, with love. The friendly and professional team is proud to offer freshly baked pastries daily as well as artisan sourdough breads from Baked on Red Hill. Locally roasted coffee provided by The Tattooed Sailor rounds off a great cafe experience. As well as cafe goodness, Rise & Bake also offer High Tea Parties and custom cakes for any occasion. • BREAKFAST • LUNCH • HOUSE MADE PATISSERIE • CUSTOM CAKES • HIGH TEA • CATERING • FRESHLY BAKED BREADS AND PASTRIES

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0448 944 448 Shop 59 Smithfield Shopping Centre Smithfield QLD 4878 risebakecreperie risebakesmithfield

Monday to Sunday 8am to 4pm


EARLY BIRD SPECIALS $15 (5-6.30pm daily) Soup of the Day w crostini Pasta (choice of sauce) Carbonara, Pomodoro, Bolognese Pizza (choice of) Margherita, TNQ, Ham cheese & tomato Burgers Chicken w avocado, coleslaw w chips or Beef w lettuce, cheese tomato, onion w chips Battered Fish & chips Conditions Apply

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Simply

DELICIOUS SIMPLY ITALIAN CAIRNS BAR & GRILL

Simply Italian Cairns Bar and Grill offers a traditional Italian menu with handmade pastas, classic pizzas, grilled seafood and a range of housemade breads, salads and desserts, heightened by using the freshest local produce and seafood from Far North Queensland. Dine in a relaxed and elegant space inside the award winning Hilton Hotel Cairns, looking out over Trinity Inlet through the floor to ceiling windows... the perfect environment for intimate dinners, family get-togethers, functions and events. Set menus available.

Open Daily for Dinner 5pm to 11pm Open Thursday & Friday for Lunch from 12pm 07 4050 2020 34 Esplanade, Cairns City QLD 4870 simplyitaliancairns simplyitaliancairns www.simplyitaliancairns.com.au


With a long family history of fishing behind them, the local owners of Splash Seafood Restaurant know a thing or two about fresh fish and seafood! Head Chef Crystal McCoist ensures each dish is perfectly balanced and 112

absolutely delicious, by celebrating fresh ingredients, and highlighting our region’s amazing local seafood. The nautical themed restaurant is easy to find, right on the Esplanade, and children are welcome!


The best place to enjoy the bounty of the sea is by the sea.

07 4031 9300 eatfish@splashrestaurant.com.au 103 The Esplanade Cairns, Queensland Australia Splash Seafood Restaurant

OPENING HOURS Open 7 days 11:30am - 10:30pm Except Christmas & Boxing Day


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Award winning seafood restaurant ideally located on the Cairns waterfront offering casual fine dining, perfect for Far North Queensland. Local fish and seafood cooked to perfection, with both traditional and modern flavours to suit every palate.

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07 4041 5350 Shop 97b The Pier Shopping Centre Pierpoint Road, Cairns CBD www.thafish.com.au thafish.au thafishcairns OPEN DAILY 11:30AM UNTIL LATE


Thai Lao Vietnamese *vegan available

227 Sheridan St, Cairns North QLD 4870

Tia’s Cafe is bright and cheery and serves a wide range of different Asian cuisines, as well as freshly squeezed juice and sandwiches, and hot or cold Vietnamese style coffee. Conveniently located on Sheridan Street, this BYO restaurant delights locals and tourists alike with the fresh and well-priced dishes - which can be customised to accomodate food allergies and vegan diets - for breakfast, lunch and dinner.

Mon-Fri 9am-9:30pm Sat 10am-9:30pm Sun 5pm-9:30pm Ph (07) 4031 2222 ` Tias-Cafe

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Hidden down a red brick laneway in the heart of Cairns CBD, Three Wolves offers patrons a unique small bar experience. Proudly serving speciality whiskey and spirits, award winning cocktails, and a sumptuous wine and beer selection to folks who enjoy exceptional beverages! The drinks are complemented by delectable eats that allow you to drink, eat and repeat. Come meet the Wolf Pack!

07 4031 8040 Three Wolves info@threewolves.com.au www.threewolves.com.au Red Brick Laneway 32 Abbott St, Cairns QLD 4870

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The Venetian Caffè brings all the best of Italy to Cairns - creating authentically delicious pastries, biscuits and desserts from scratch for both retail and wholesale, as well as serving breakfast and lunch in their warm and friendly cafe on Lake Street.

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Based on traditional Italian recipes, and using the finest local and imported ingredients, their food delights the tastebuds and delivers sweet happiness with every bite.


(07) 4212 4201 92/94 Lake St, Cairns City QLD 4870 www.thevenetiancaffe.com.au info@thevenetiancaffe.com.au TheVenetianCaffe @caffevenetian Monday-Friday 7am to 3:30pm Saturday 7:30am to 3:30pm Sunday 7:30am to 1pm

BISCUITS | CAKES | PASTRIES | COFFEE BREAKFAST | LUNCH | CATERING


The ultimate steakhouse in Cairns, Water Bar & Grill thrills with char-grilled, succulent meats, served by exceptional staff in a superb waterfront location at The

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Pier. Big flavours dominate the menu, and it’s no wonder it’s the local’s choice for lunch and dinner. The interesting art and decor meshes with vibrant music to create


a warm and inviting space where you can savour the hearty value for money food while enjoying the spectacular views of Marlin Marina and Mt Yarrabah.

(07) 4031 1199 info@waterbarandgrill.com.au Pier Shopping Centre Pier Point Rd, Cairns QLD Australia Waterbar and Grill Steak House


Y

ankee D’s Bar ‘N’ Q brings American street food to Cairns serving chunky steak burgers and juicy fried chicken, along with hotdogs, ribs, seafood, salads and cheesy fries! The big black smoker in the laneway is the heart of the kitchen, adding a

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signature flavour, further enhanced by their housemade sauces, seasonings, marinades and ketchup. With beer on tap and a variety of spaces, Yankee D’s is gaining a reputation for big, bold flavour combinations that you won’t be able to resist!


07 4033 2299 312-314 Mulgrave Road Cairns QLD 4870 yankeedsbarnq yankeeds Tuesday to Sunday 10:30am to 9pm


F

rom somewhat humble beginnings as a sheltered haunt for fishermen, Port Douglas has become a globally renowned destination for relaxed luxury and tropical sophistication. Growing in spurts, it briefly overtook Cairns as the main port for gold and tin mining fields in the late 1880s. Today it boasts some of Australia’s best resort and brands, and has become home for the well-heeled locals, and visitors alike. The overall atmosphere of the jewel in the north is one of easy going, tropical life blended with an upmarket and well kept feel. The main street is peppered with shady palms and lined with a vibrant array of cafes, bars, restaurants and boutiques, of such variety as to suit any pocket or occasion. The town also serves as a gateway to the reef, with a short hop from the busy marina to Low Isles and aquatic fun to be had. On the eastern edge of the town begins Four Mile beach, a wide strip of unspoilt golden sand; it offers a unique, remote beach experience for walking, riding or swimming within a lifeguarded area at the northern end. Port Douglas forms a staging point for adventures and eco-tourism to the ancient Daintree Rainforest, crocodile spotting on the Daintree River, and the absolute staggering natural beauty of the headland at Cape Tribulation. Whether you are looking for a night out, holiday or breakfast on the beach, Port Douglas can provide.

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PORT DOUGLAS


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2 Fish Restaurant Port Douglas ALUCO Restaurant and Bar bel cibo Chapter One Restaurant & Bar Zinc

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Discover 2Fish P O RT D O U G L A S ’ N AT I O N A L AWA R D W I N N I N G S E A F O O D R E S TA U R A N T

R E S TA U R A N T

BAR

EVENTS

07 4099 6350 dine@2fishrestaurant.com.au Coconut Grove Complex 56 Macrossan Street, PortDouglas, QLD 4877

2fishrestaurant.com.au 2fishrestaurantpd

2fishrestaurantpd 131


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b

el cibo means ‘beautiful food’ in Italian, and that’s what you’ll find at this popular Far North Queensland restaurant. Owned and operated by New Zealand born chef/ owner Andy Gray, who was Matt Moran’s Sous Chef at acclaimed Sydney restaurant ‘ARIA’. The menu is everything you would expect from a leading Italian restaurant with a deep, family based love of good food... Andy Gray’s dishes are sublime yet simple. The theme at bel cibo is flavour through freshness. The restaurant is family friendly, and has plenty of choices to please everyone, and the full menu is also available to takeaway. 07 4099 6330 26-30 Macrossan Street, Port Douglas 4877 www.belcibo.com.au info@belcibo.com.au bel-cibo Port Douglas Restaurant

Open 7 days a week from Noon to Midnight


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Zinc Restaurant and Cocktail Bar offers modern Australian fare in an elegant space to connect and create memories. Located on the vibrant Macrossan Street, a stone’s throw away from the picturesque Four Mile Beach, Zinc takes full advantage of the warm sea breeze adding to a unique tropical dining experience. 138

The dedicated cocktail bar boasts a large selection of wines, tap beers and specialty cocktails. The bar menu complements a “sit back and relax” attitude with a superb selection of small bites, through to something a little more substantial.


07 4099 6860 3/53-61 Macrossan Street Port Douglas QLD 4877 www.zincportdouglas.com zincportdouglas zincportdouglas Open Daily 12pm til late


Cairns CBD & Surrounds 1 2 3 4 5 6 7 8 9 10 140

3060 Cafe & Restaurant Ala Turka Turkish Restaurant Apex Milk Bar Bushfire Flame Grill Cafe China at the Reef Casino Cafe China Express at Shangri La Hotel Cafe China Express at Spence Cafe Strada Caffiend Chambers, The

51 52 54 60 62 62 62 64 66 68

11 12 13 14 15 16 17 18 19 20

Chicken Shed, The Cotton Club, The Dundee's Restaurant on the Waterfront Evo Burger Flinders Bar & Grill Golden Boat Grilld Cairns High Chef Iyara La Fettuccina

70 72 74 76 77 79 80 84 85 88


Find your culinary destination on the maps above. Find more from the dining guide page reference. 23 24 25 26 27 28 29 30 31 32

Merchant Artisan Food & Coffee Movenpick Mr Soy Boy O'Cha Cha Japanese Dining & Tea Ochre Perrottas At The Gallery Perrottas Italian Kitchen Piccolo Cucina Pier Bar, The Rattle N Hum Cairns

92 93 94 97 98 100 101 102 104 106

33 34 35 36 37 38 39 40 41

Simply Italian Splash Seafood Restaurant Tamarind Restaurant Tha Fish Three Wolves Tia's Cafe Venetian Caffe, The Waterbar & Grill Yankee Ds Bar ‘N’ .Q.

110 112 114 118 120 119 122 124 126


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Heading north from Cairns on the Captain Cook Highway brings with it a whole new dimension to the region. The Northern Beaches of Cairns range from the charming to the sophisticated offering an array of activities from the relaxed to the frenetic. Machans, Holloways and Yorkeys Knob are all set at the slow local beachside pace and offer a great antidote to the bustle of the City. Palm Cove, is a unique, luxury village by the sea where centuries-old trees line the thriving palm-fringed beach esplanade.

1

Beach Almond Restaurant

56

2

Boaties Bar & Grill

58

3

Hidden@Yorkeys

82

4

Macalister Brewing Company

26

5

Reef House Restaurant, The

105

6

Rise & Bake

108

7

Temple of Tastes Restaurant

116

8

Paperbark Restaurant and Bar

99


1 2 3

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Jaques Coffee Cafe & Restaurant 86 Mareeba Heritage Coffee 96 Mt Uncle Distilery 2

THE TABLELANDS


CAIRNS 3060 Cafe & Restaurant Ala Turka Turkish Restaurant Apex Milk Bar Apex Milk Bar Express Baked on Red Hill Beach Almond Restaurant Boaties Bar & Grill Bushfire Flame Grill Cafe China at the Reef Casino Cafe China Express at Shangri La Hotel Cafe China Express at Spence Cafe Strada Caffiend Chambers, The Chicken Shed, The Cotton Club, The Dundee’s Restaurant on the Waterfront Evo Burger Flinders Bar & Grill Fuller Sports Club Golden Boat Grilld Cairns Hidden@Yorkeys High Chef Iyara By Sakare Jaques Coffee Cafe & Restaurant La Fettuccina Lanterns (Brothers Leagues Club) Macalister Brewing Company Manning Pies Mareeba Heritage Coffee

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FREE WIFI

BYO

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LICENSED

GF

VEGAN FRIENDLY

PET FRIENDLY

CHILD FRIENDLY

TAKEAWAY

DELIVERY

FUNCTIONS

DINNER

LUNCH

BREAKFAST

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Merchant Artisan Food & Coffee Movenpick Mr Soy Boy O’Cha Cha Japanese Dining & Tea Ochre Paperbark Restaurant and Bar Perrottas At The Gallery Perrottas Italian Kitchen Piccolo Cucina Pier Bar, The Rattle N Hum Cairns Reef House Restaurant, The Rise & Bake Simply Italian Splash Seafood Restaurant Tamarind Restaurant Temple of Tastes Restaurant Tha Fish Three Wolves Tia’s Cafe Venetian Caffe, The Waterbar & Grill Yankee Ds Bar ‘N’ .Q.

Y Y

Y Y Y

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Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y

FREE WIFI

BYO

LICENSED

GF

VEGAN FRIENDLY

PET FRIENDLY

CHILD FRIENDLY

TAKEAWAY

DELIVERY

FUNCTIONS

DINNER

LUNCH

BREAKFAST

Index

Y Y Y Y Y Y

Y Y Y Y Y Y

Y Y

PORT DOUGLAS 2 Fish Restaurant Port Douglas ALUCO Restaurant and Bar bel cibo Chapter One Restaurant & Bar Zinc

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Y Y

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365 DAYS A YEAR A

W o r l d

SHOPS 5PM-11PM

o f

P o s s i b i l i t i e s

FOOD 10AM-11PM

MASSAGE 12PM-11PM

71-75 The Esplanade, Cairns QLD 4870


i nfo @ f n q fo o d . co m . a u www. f n q fo o d . co m . a u

Profile for FNQ FOOD

Far North Queensland - FNQ Food Magazine  

All that's best in food and drink in this globally unique Foodie destination. Complete with FNQs largest dining guide, news views and stori...

Far North Queensland - FNQ Food Magazine  

All that's best in food and drink in this globally unique Foodie destination. Complete with FNQs largest dining guide, news views and stori...

Profile for fnqfood
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