13 minute read
Festive food
Don’t feel like cooking this festive season? No problem! The Coast has loads of venues where you can relax and enjoy the Christmas spirit.
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BARINGA TAVERN PARKLANDS TAVERN BRIGHTWATER HOTEL MOFFS CAFE & BAR
The City of Colour’s premier venue really kicks into gear for the festive season. This family-friendly venue has a creative menu focused around the incredible woodfired pizza oven and a great range of domestic and craft beers on tap with a cracking cocktail list. It’s the perfect place to unwind and celebrate the lead-up to Christmas with family, friends or workmates. The venue has a slight tribal influence with original artwork, artefacts and a striking main bar which forms the centrepiece of the bistro dining area. The pub also boasts a cool sports bar with a large 15-metre video wall where you can watch every sport imaginable in air-conditioned comfort. Online bookings are highly recommended. Come and check out the suburban oasis better known as Parklands Tavern. Step through the gates of the Yard Bar and you’ll feel like you’ve entered a secret garden. It’s a relaxed and inviting environment that reflects typical Australian hospitality and ease, with live music every Friday and Sunday, local craft beer and the Yoda smoker to set the scene. Parklands Tavern specialises in locally sourced foods, with some of the ingredients sourced from the pub’s own garden. The menus feature a wide selection of meals, and a great range of craft and international beers on tap plus an extensive wine list. With guest service at the forefront, you will always leave with a big smile on your face after spending time at Parklands Tavern. Online bookings are highly recommended. With its stunning lakeside location and beautiful waterfront views of Brightwater Lake, Brightwater Hotel provides a wide range of entertainment and leisure facilities for the whole family. No wonder it has the reputation of being one of the best pubs on the Sunshine Coast. Brightwater Hotel’s menus feature a wide selection of meals to suit everyone, along with a great range of local craft and international beers on tap, plus an exclusive wine list. Sit back and enjoy the outlook as the helpful, friendly staff take care of your every need. Whether you are looking to have a small or large function or an intimate dinner, the Brightwater Hotel is the place to be. Online bookings are highly recommended. The beautiful Seaview Terrace at Moffat Beach is host to a new eatery. Moffs at Moffat Beach sets a new standard for the cafe precinct. Open for breakfast seven days, this chic cafe has the perfect menu and features locally roasted Solid Ground coffee including a single-origin specialty coffee. It’s the perfect way to kick off your day. The venue has a strong focus on locally supplied ingredients and beverages served by friendly staff. Moffs is also a great spot to enjoy fresh cuisine for lunch and then in the afternoon, this cafe turns into a buzzing pizza bar, with an epic array of cocktails and a super-sophisticated wine list. Watching the sun go down over Moffat Beach has never been better.
Corner Aura Boulevard and Edwards Terrace, Baringa 5318 7200 baringatavern.com.au 238 Parklands Boulevard, Meridan Plains 5413 2200 parklandstavern.com.au
15 Freshwater Street, Mountain Creek 5493 9440 brightwaterhotel.com.au Shops 3 & 4, 14 Seaview Terrace, Moff at Beach 5413 2233 moff smoff atbeach.com.au
ALL’ ANTICA ITALIAN RESTAURANT PSARI SEAFOOD BAR & GRILL MALT SHOVEL TAPHOUSE
All’ Antica Italian Restaurant has been a staple in Buddina for more than 30 years. Whether it is your first time or your 100th time, once you are in you are like family. Award-winning chef/owner Shane McNally strives to bring you an authentic Italian dining experience free from pretention. The menu is an exciting mix of traditional dishes from the Northern Alps to the rich waters of the Mediterranean that surround Sicily, created with the best local produce and imported ingredients straight from Italy. All’ Antica is a place where families and friends can gather to relax and celebrate all things in life with amazing food, wine and incredible service. Bookings are recommended by calling 5444 0988. The restaurant is open Tuesday – Saturday from 4.30pm. We love a seafood restaurant as much as the next person, which is why we are stoked to share news about Psari. Located in Mooloolaba, Psari Seafood Bar Grill specialises in the tastes of the Mediterranean, including Greek-inspired food with fresh seafood, grills, vegetarian options, and a delicious seafood platter. Open for lunch and dinner from Tuesday to Saturday, Psari has a wide range of options. Why not indulge in the large hot and cold seafood platter for two or a mouth-watering steak. Psari caters for all dietary requirements including vegan, gluten free or dairy free. Psari is open for Christmas Eve lunch and dinner and will also mark the new year with a Great Gatsby New Year’s Eve celebration. Bookings are highly recommended. Discover Malt Shovel Taphouse, a new craft bar and kitchen in Birtinya with craft beers on tap, a rotisserie kitchen and extensive wine and cocktails list. It’s all about the ‘exbeerience’ with 16 taps of quenching, cracking and flavour-packed craft beers available. With beer guides who can take you on a journey through the world of craft beer, discover your new favourite brew. Conveniently located at Stockland Birtinya on Kawana Way, the space has a coastal industrial feel with accents of copper, timber and stainless steel. The menu focuses on local produce with a French-built rotisserie with 10 spits to enjoy beer-marinated chicken, rolled lamb forequarter and porchetta. The venue is open from 9am, every day.
BANANA BENDER PUB
This has to be the Sunshine Coast’s most unique pub. It’s the place where you can relax and kick up your heels, and where friends and family can get together seven days a week. It’s the place where everyone feels welcome. Drop on in and check it out for yourself! The pub is open all summer for good times, with a twist! Locals and visitors are offered up a taste of the Sunshine Coast on tap, with the combination of a modern Australian restaurant, Mango’s Bar and Grill, the pub and its many uniquely themed bars throughout that feature fun Aussie artefacts – this gastro-pub is iconic on the Coast. Starting November 29, Banana Bender patrons can also play a round of mini-golf at Aussie World’s Platypus Ponds from $10 per person.
115A Point Cartwright Drive, Buddina 5444 0988 allantica.com.au La Balsa, 45 Brisbane Road, Mooloolaba 5326 3468 psaribarandgrill.com.au
8 The Avenue, Birtinya 1800 827 468 maltshoveltaphouse.com.au
Order this from the store for pick-up before or on Christmas Day.
Festive recipes
Christmas is all about sharing the love and nothing brings people together better than a great meal. If you need inspiration, try these Christmas recipes.
CHERRY GLAZED HAM
Serves 15 people | Cooking time 2 hours, 30 minutes RECIPE SUPPLIED BY IGA MARKETPLACE WISES ROAD
INGREDIENTS • 4kg-5kg half ham leg • Cloves, to decorate • 2 rosemary sprigs • 1 cup cranberry juice • 1 cup apple juice GLAZE INGREDIENTS • 500g cherry conserve • ½ cup brown sugar • 1 cup cranberry juice • 1 lemon, juice and zest • 1 cinnamon stick
METHOD Preheat oven to 165 degrees (145 degrees fan-forced). Remove skin from ham, carefully leaving a layer of fat. Using a sharp paring knife, slice a diamond pattern into the fat, taking care not to slice too deep. Push a clove into the centre of each diamond. Place ham in a large roasting tray. Add rosemary and cranberry and apple juices. Mix together glaze ingredients and brush over ham. Cook for 1 hour, 40 minutes, brushing with glaze every 10 to 15 minutes while cooking. Turn heat up to 200 degrees (180 degrees fan-forced) and cook for a further 10 to 15 minutes or until glaze is sticky and darkened. Remove ham from oven and allow to cool for 30 minutes before slicing. Reserve pan juices for serving.
seafood market @ CALOUNDRA
Sunshine Coast’s largest range of fresh & cooked seafood
AVOID THE QUEUES COME IN THURSDAY EVENING (23RD) Heaps of off-street parking
TAKING CHRISTMAS ORDERS
Until 20th of December (Online or Instore)
Don’t forget ... Our Seafood Dips, Smoked & Cured Salmon and other Gourmet Treats to entertain over the Festive Season
• CHRISTMAS TRADING HOURS •
OPEN 36 HOURS STRAIGHT
THURSDAY 23RD 9.30AM TO 24TH 5.00PM OPEN BOXING DAY FROM 10AM Vouchers Available for a Great Christmas Gift
CHRISTMAS FARE THAT TICKS ALL THE BOXES
You’re stressed, busy, no time to spare and Christmas is just around the corner. You’re wondering how to cater. How will you find time to prepare and how can you celebrate in style on a budget? Why not consider putting together a Christmas picnic? Think local produce and products, delicious cheeses, crackers, meats, condiments and sweet treats. Add in nuts, chocolates, local craft beers, ciders and wines – the possibilities are many. If you’re getting together with friends, why not take a box of goodies to cater for the afternoon nibblies, grazing dinner or party food? Or perhaps a festival-style treat filled with rocky road, Christmas fudge and yummy biscuits. Whatever you’re planning this year, keep it simple but treat yourself – go on, you deserve it! Locally owned business SunSHINE Boxes creates delectable boxes of heaven to give you a taste of what the Sunshine Coast has on offer. Perfect for gifts, or for picnicking, order at sunshineboxes.com.au.
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FESTIVE PRAWN AND AVOCADO COCKTAIL SALAD
Christmas Day can be hectic, hot and humid so sometimes catering for the day can be a little overwhelming. Nambour RSL Club’s new executive chef, Chadd Kitto, has created a fresh, simple and delicious dish you can serve up as an entrée, along with your main meal or as a post-feast supper on Christmas night. This recipe serves four. SALAD INGREDIENTS • 1 large cos lettuce (finely sliced) • 2 ripe avocados • 1 large Lebanese cucumber (sliced) • 16 Mooloolaba king prawns (cooked and peeled) • 2 navel oranges (segmented)
COCKTAIL SAUCE INGREDIENTS • 1 cup egg mayonnaise • 60ml tomato sauce • 20ml Worcestershire sauce • 8 drops of Tabasco sauce • Squeeze lemon juice
METHOD Make the cocktail sauce by combining all ingredients in a bowl and mixing well. Toss cos lettuce, avocados and cucumber in a bowl and dress generously with the cocktail sauce. Portion into four separate bowls. Evenly distribute prawns and orange segments onto each salad and dress with a little more cocktail sauce.
Double smoked hams, whole tu rkeys, seafood galore... Order now for C ristmas
HOLIDAY HOURS
OPEN 24 DEC 7AM TO 6PM CLOSED CHRISTMAS DAY OPEN 26 DEC 8AM TO 5PM* 86 WISES RD MAROOCHYDORE OPEN 27 DEC ONWARDS Phone 07 5451 0533 . orders@freshmeats.com.au . freshmeats.com.au Phone 07 5451 0533 • orders@freshmeats.com.au • freshmeats.com.au *(Pre pack only)
ORDER NOW
CHRISTMAS BAKED SALMON
RECIPE SUPPLIED BY SEAFOOD MARKET @ CALOUNDRA
INGREDIENTS SALMON • 1.2kg-1.5kg salmon side (skin on, bones removed) • 2¼ tsp salt • 1 tsp black pepper
HONEY BUTTER GLAZE • 150g butter unsalted • ½ cup honey • 3 garlic cloves (finely minced) CREAMY DILL SAUCE • 1½ cups full-fat sour cream • ½ cup fresh dill, finely chopped • ½ eschalot, finely grated • 1½ tbsp lemon zest • ½ tsp salt • 1 tbsp extra virgin olive oil
HOLIDAY TAPENADE • 1 cup orange juice • 1 cup dried cranberries • 1 cup slivered almonds (toasted) • 1/3 cup parsley (roughly chopped) • ¼ tsp each salt and pepper • 1 tbsp extra virgin olive oil FINISHING • 1 pomegranate (seeds only) • ¼ cup parsley, roughly chopped • 3 tbsp lemon juice • 2 lemons, cut in 6 pieces each METHOD CREAMY DILL SAUCE: Mix ingredients until smooth. Refrigerated until required. HOLIDAY TAPENADE: Heat juice in a saucepan over high heat. Turn off heat, add cranberries, cover, stand 15 minutes, then drain in a colander. Mix together cranberries, toasted almonds, parsley, salt and olive oil. SALMON: Preheat oven to 180 degrees. Place a sheet of foil on a tray, top with baking paper. Place salmon on paper, fold up sides to cup them so the glaze won’t run onto tray.
CHRISTMAS PORK WITH CRACKLING
RECIPE SUPPLIED BY FRESH MEATS
Serves 6-8
GLAZE: Place ingredients in a saucepan over medium-high heat. Once it starts to foam, turn down to medium and boil for two minutes, remove and pour straight over the salmon. Sprinkle salmon with salt and pepper. Cover salmon with a smaller piece of paper then foil. Fold and seal up sides to enclose salmon in a parcel. Bake 15 minutes and remove salmon from oven. Fold paper and foil down to expose salmon surface. Grill on high. Place salmon on middle shelf and broil seven to 10 minutes until caramelised. Transfer onto plate. Loosely cover with foil and leave to cool. To serve, thickly spread with creamy dill sauce. Pile over the tapenade, scatter with pomegranate seeds and then remaining parsley. Squeeze over lemon juice. Serve with extra lemon wedges.
INGREDIENTS • 2kg boneless or bone-in pork shoulder • Dried sage
METHOD Preheat oven to 240 degrees. Season meat and skin generously with cracked pepper, sea salt flakes and dried sage. Transfer pork to a roasting dish and roast for 50 minutes. Reduce temperature to 160 degrees and roast for a further 90 minutes. Increase the temperature back up to 230 degrees and roast for a final 10 minutes, or until the rind has turned into a golden crackling and the pork is cooked through. Remove from the oven and allow to rest for 15 minutes before carving.
