Great Eats Gold Coast Restaurant Guide

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May 2016

Great eats G G O L D

C O A S T

QUICK BITES FINE DINING CAFES CLUBS & PUBS CASUAL DINING STREET FOOD SPECIALTY STORES FAMILY FRIENDLY

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ith more than 100 culinary hot spots opening on the Gold Coast last year, foodies were not without option when it came to feasting on delicious and varied fare.

This year, the Coast’s vibrant food scene continues to flourish, with a burgeoning cafe culture, restaurateurs opening additional venues and plenty of healthy offerings alongside an unwavering want for all things American - think calorie-laden soul food from the south and melt-inyour-mouth burgers; the bigger the better.

Marj Osborne, proprietor of Good Food Gold Coast, says our sandy shores have developed a style of cafe distinctly different from Sydney and Melbourne.

“Forget dark and dingy - in our own casual way our cafes reflect a Gold Coast feel,” she says.

“We don’t shy away from the sunshine, our windows slide back to allow airflow, we sit at high benches gazing at passers-by, and when we must eat inside, we bring the outside garden in to surround us.”

As cool and quirky cafes win acclaim from the dining public, the Coast’s coffee scene shows no signs of slowing.

“We keep on finding more ways to prepare our favourite brew; cold drip is appearing more often in the best espresso bars and, in our climate, the improving standard of cold brew makes it a great alternative to hot coffee,” Ms Osborne says.

Just as significant as a good morning cup of coffee is a fresh and flavoursome breakfast, and, luckily for breakfast lovers, more variety is being injected into the most important meal of the day.

“Eggs Benedict and avo smash with dukkah still rules the breakfast scene, but there are far broader

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CULINARY SPOTLIGHT SHINES

The Gold Coast’s vibrant food scene continues to flourish, writes Hannah McDonald

options that the perennial eggs on toast,” Ms Osborne says.

With the Coast no longer seen as purely a tourist destination and confidence in its dining traction rising, Ms Osborne sees more wellknown restaurateurs opening extra venues, often with partners.

“Daniel and Ruggie Ridgeway, of Little Truffle, have extended their

Bin range of restaurants; Exotic Pets Presents, as parent company, has launched the first of Mitch and Nerissa McCluskey’s popup bar restaurants, and Patrick Gennari is extending his holdings with a new restaurant due to open this month,” she said.

“Add to that openings from interstate and Brisbane operators; it’s

all added competition, giving better choices across our dining layers for Gold Coast diners.”

Along with new alfresco dining spots, boutique eateries, gourmet bakeries and fine dining establishments, street food vendors are making their mark.

Serving up a selection of street food from all around the world, such as Mexican tacos filled with fresh ingredients and hotdogs combining traditional German sausages with New York-inspired toppings, these vendors are livening up the streets and night markets of the Coast, gaining a loyal following.

Equally impressive as the street food scene is the range of cuisine catering to the coast’s health conscious, with dairy-free, vegan and vegetarian options especially popular in today’s menus.

“The best vegetarian, vegan and organic food haunts show us the importance of the freshest locally sourced ingredients, imagination and clever food combinations, as well as excellent preparation and cooking techniques,” Ms Osborne said.

Whatever a person’s dining and food preferences, the Coast continues to amaze with its vast selection of food. Throughout the pages of this magazine, find many venues and cuisine to try.

Great eats ADVERTORIAL INDEX 4 6 7 8 9 10 11 12 13 14 15 16 18 19 20 22 23 24 25 26 27 28 29 30 31 32 33 34

NightQuarter Koi Dining & Lounge Bar Salt grill Little Truffle Dining Room and Bar Palazzo Versace Seascape Restaurant and Bar Watermark Hotel Gemelli Italian Moo Moo Restaurant, Delizioso BiN Bar & Dining Brooklyn Depot The Oasis Shopping Centre Paradise Centre Crema Espresso The Oracle Boulevard Benowa Gardens Shopping Centre Axis Pickled Cactus Cav’s Steakhouse Gourmet Meals and Burleigh Baker The Strand at Coolangatta Club Burleigh Robina Tavern Franberne Meats The Pines Elanora Shopping Centre Currumbin RSL and Palm Beach Surf Life Saving Club Get Hooked Seafoods Burleigh Brewing

THE TEAM WRITING Cassandra Houghton, Hannah McDonald, Stephen Nadin DESIGN Neil Ashton, Barbara la Grange ADVERTISING Mary Georgiou-Hocking, Tel: 0409 205 233 PRODUCED BY News Corp Studios Queensland

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Great eats

he Gold Coast is getting its own signature food and wine event in the form of a month-long celebration set to take over the coast’s newest foodie mecca, NightQuarter.

From June 3-25, the Helensvale hotspot will host the inaugural Gold Coast Food and Wine Festival, an extravaganza showcasing the quality and variety of eating experiences on offer across the coast.

Cooking demonstrations, degustations, workshops, cocktail making classes, beer and wine appreciation and signature dining experiences will be among the festival’s highlights, and there will be a VIP lounge and competitions.

The event aims not only to showcase what can be done with food, but also to elevate the eating experience.

In doing so, particular focus will be placed on the theatre and art of food, with performance art, sensory experiences and musical performances to enjoy, all of which will pay tribute to the Gold Coast as one of Australia’s top destinations for entertainment.

With its growing reputation for intersecting food, community and culture, along with diverse concepts from entrepreneurs, artisans and performers, NightQuarter is an ideal venue for the festival.

The hub of more than 120 specialty food purveyors, designers, musicians and craftspeople, all operating out of

FESTIVAL DATE

Celebrate the food and wine of the Gold Coast with a month-long event in June

Cooking demonstrations, degustations, workshops, cocktail making classes, beer and wine appreciation and signature dining experiences will be among the festival’s highlights, and there will be a VIP lounge and competitions.

shipping containers, attracts plenty of visitors every Friday and Saturday night, with the June celebration providing even more reason to head along, On June 3 a launch event will take place in the NightQuarter VIP space, featuring exclusive creative canapés from local executive chefs with commentaries on the inspiration behind the canape and the provenance of the produce used.

The Gold Coast Food and Wine Festival will see collaboration between local providers, executive chefs from across the coast, including chefs from QT Hotel and Restaurant Lurleens at Sirromet Winery, and combinations of mouth-watering experiences from the food vendors at NightQuarter who have already proven to be trend setters in the Gold Coast’s vibrant and varied food scene.

A diverse program of food events will be held every Friday and Saturday throughout the festival from 4-10pm.

Gold Coast locals and visitors alike are encouraged to visit NightQuarter at 1 Town Centre Dr, Helensvale throughout the month of June to make the most of all the festival has to offer.

Various ticketed and free events will take place.

To buy tickets for the inaugural Gold Coast Food and Wine Festival visit the website. gcfoodandwine.com.au GCBE01Z01FE - V1

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W GOLD COAST N & I Z festival the experience of fOd & wine 3 R D - 2 5 T H J U N E A T N I G H T Q U ARTER

FIND OUT MORE: GCFOODANDWINE.COM.AU

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s Koi Dining & Lounge Bar enters its 10th year, owners Patrik and Danielle Gennari would like to extend a huge thank you to all who have made the Broadbeach restaurant the success it is today.

“We would like to thank our loyal customers for their patronage and continual support over the past 10 years, our wonderful local suppliers for always sourcing the finest local produce and our amazing team of managers and staff for their tireless work and maintaining the highest level of service that Koi has become synonymous with,” Mr Gennari said.

The restaurateurs first came onto the scene 15 years ago when they opened Sopranos, a venue that helped to set the benchmark for that era of dining in Broadbeach.

All of these years later, Mrs Gennari said Koi had become somewhat of an iconic corner under the Wave building, with its large bar, open seating, innovative tastes, modern decor and arguably the best Sunday session on the Gold Coast.

“Now multi-award winning and ever-evolving, Koi has recently undergone a fresh new makeover and

Koi Dining & Lounge Bar customers thanked as venue enters 10th year

TASTING SUCCESS

The Loose Moose has a fit out based on a 1920s steam punk feel and will also house 15 craft beers on tap

we have just launched our exciting new winter menu with a guaranteed something for everyone,” she said.

Following on from Koi, the Gennari’s opened Glass in Marina Mirage eight years ago, and they’re now preparing to open another Broadbeach venue, The Loose Moose, after feeling the area was missing something.

“The Loose Moose is due to open its doors this month and will offer a cutting edge menu designed around the latest craze of burgers, ribs, wings, steak and all things derived from a Canadian smoke house,” Mr Gennari said.

“The Loose Moose has a fit out based on a 1920s steam punk feel and will also house 15 craft beers on tap and a stunning collection of more than 100 whiskeys.”

With two established restaurants and another on its way, Mr and Mrs Gennari are extremely passionate about food and service and believe the Gold Coast dining scene is evolving into one fit to challenge those of Sydney and Melbourne.

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Tel: 5570 3060 koibroadbeach.com.au

All of these years later Koi has become somewhat of an iconic corner under the Wave building with its large bar, open seating, innovative tastes, modern décor and of course arguably the best

KOI DINING & LOUNGE BAR

Sunday session on the Gold Coast with the amazing Koi Boys.

Situated under The Wave Building Cnr Albert Ave & Surf Pde Broadbeach Qld 4217

Multi award winning and ever

+61 7 5570 3060

just launched their exciting new

info@koibroadbeach.com.au

evolving, Koi has just undergone a fresh new makeover and have

www.koibroadbeach.com.au

winter menu with a guaranteed something for everyone.

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Salt grill restaurant a success at Hilton Surfers Paradise

READY TO CELEBRATE FIVE SUCCESSFUL YEARS

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alt grill by Luke Mangan is the signature restaurant at Hilton Surfers Paradise.

Open seven days, Salt grill offers buffet breakfast, an a la carte dinner menu, a selection of tapas and special kids menu.

Specialising in modern Australian cuisine, the restaurant focuses on providing simple, uncomplicated dishes using the finest and freshest local produce and ingredients.

Led by Australian restaurateur and celebrity chef Luke Mangan, Salt grill is celebrating its fifth anniversary this year.

“Salt grill represents quality in all aspects of the food, wine and service experience and prides itself on innovation, staying relevant through regular diversification of the menu,” Mr Mangan said.

Salt grill recently launched an expanded tapas menu selection and a new kids menu.

Kids’ meals are $15 including ice cream and a drink, or, for a limited time only, $10 Monday to Thursday with the purchase of any full priced main course.

Great eats A shared plate concept has also recently been introduced.

“Although tapas originated in Spain, modern day tapas is seen as the sharing of small plates — simple dishes, full of flavour that can be shared and offer greater selection and variety,” Mr Mangan said.

He believes introducing an increased tapas selection and combining this with a more casual, high table seating area at the front of the open-plan kitchen will add to the atmosphere and ambience to the venue.

“The tapas focus will appeal to diners seeking the traditional Salt grill quality, combined with an experience that is both a little bit playful, offers variety, affordability and most of all is family orientated.”

Salt grill, at level 1, 6 Orchid Ave, Surfers Paradise, has been the recipient of an Australian Good Food Guide Chef ’s Hat for five years in a row.

Tel: 5680 8100 saltgrill.com.au

SHARING IS CARING Experience our exciting new expanded tapas menu and shared plate selection now at Salt grill, Hilton Sufers Paradise.

KIDS MEALS ONLY $10 MONDAY THURSDAY with the purchase of any full priced main course.

BOOK ONLINE: www.saltgrill.com.au Phone: 07 5680 8100 OR email: saltgrill@hilton.com

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ittle Truffle Dining Room and Bar has been a favourite among locals and tourists since opening in 2010.

Located in Mermaid Beach, the intimate and relaxed venue allows lovers of food and wine to indulge in a palatable menu prepared by chef and owner Daniel Ridgeway and head chef Jason Burt, while exploring an exceptional wine list from around the world.

There are three styles of rooms for guests to experience — the contemporary dining room, the classic dining room and two private dining rooms.

“The contemporary dining room is where guests can choose to sit at the lounge or be seated while appreciating the chic setting with modern artwork by local artist Corinne Lewis,” Mr Ridgeway said.

“The classic dining room is a private dining room for eight guests at a beautiful mahogany round table, while the two private dining rooms feature floor-to-ceiling black velvet curtains, handmade vintage crystal glassware and a personal sound system.

The classic dining room is a private dining room for eight guests at a beautiful mahogany round table

TRIPLE TREAT AWAITS Three styles of rooms on offer for guests at Little Truffle Dining Room and Bar

“The smaller private room seats up to eight and the larger up to 18.”

Mr Ridgeway said guests to Little Truffle would be taken on a journey of taste with dishes featuring modern Australian cuisine with flavours accentuated from the regions of Italy, Spain and France.

“Popular dishes include the Moreton Bay bug and prawn tortellini with sweet mustard fruit beurre blanc, braised beef cheek with potato gnocchi, truffle cream sauce, sauteed alsace bacon and grana parmesan, and for dessert the vanilla bean panna cotta with variations of raspberries and strawberries is the perfect way to end a decadent meal,” he said.

“Our aim at Little Truffle is to ensure all locals and visitors have the opportunity to experience a little gem on the Gold Coast.”

The restaurant, on the corner of the Gold Coast Highway and Bondi Ave, is fully licensed and open from 6pm Monday to Saturday and from noon to 3pm Friday to Saturday.

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Tel: 5526 5033 littletruffle.com.au

award Winning contemporary australian cuisine with accents of europe The award winning Little Truffle Dining Room & Bar is an intimate and relaxed venue located at Mermaid Beach. Lovers of food and wine are invited to indulge in the decadent menu prepared by Chef/Owner Daniel Ridgeway and Head Chef Jason Burt. te priva oom r g dinin le b a avail o 18 t p u for e. peopl

y pleasing dishes featuring modern Guests will be taken on a journey of taste at Little Truffle with visuall Spain and France.

Australian cuisine with flavours accentuated from the regions of Italy, to impress the most discerning palate.

The restaurant is fully licenced and has an extensive wine list sure Open frOm 6pm mOnday tO Saturday & lunch frOm 12pm - 3pm friday tO Saturday 2444 Gold Coast Highway, Cnr of Bondi Avenue, Mermaid Beach

Reservations are highly recommended | 55 265 033 | littletruffle.com.au GCBE01Z01FE - V1

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STAR ATTRACTION Newly appointed executive chef to reinvigorate dining

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ccupying a prime waterfront location with ocean views, the Palazzo Versace offers luxury and ambience influenced by the vision of Gianni Versace.

The hotel, which opened to its first guests in September 2000, is richly decorated to reflect the grand hotels of Europe and features marbles and mosaics, vaulted ceilings hand-detailed in gold and an antique chandelier that once resided in the State Library of Milan.

Palazzo Versace’s culinary team has a newly appointed executive chef, Grant Murray, who plans to reinvigorate the hotel’s dining experiences with his wealth of international experience in the luxury hotel industry.

The vibrant culinary team also includes executive sous chef Chris Norman, executive pastry chef Alex Liddle, chef de cuisine Dayan Hartill-

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Law and chef de cuisine David Pommier along with newly appointed food and beverage manager John Forest.

Mr Murray’s experience includes working as an executive chef at the Pullman Hotel and Resort, Western Australia, and One and Only Hayman Island in the Great Barrier Reef; executive sous chef at Atlantis The Palm, Dubai; head chef at The White Swan, London and sous chef at Bar Bourse, London.

Executive sous chef Chris Norman has experience working as chef de cuisine at One and Only Hayman Island and head chef at Ivy Events Meridale.

Executive pastry chef Alex Liddle was previously executive pastry chef at One and Only Hayman Island and Becasse Sydney.

Chef de cuisine of Vanitas restaurant Dayan Hartill-Law was

head chef at Albert Street Food and Wine Melbourne; Press Club Melbourne; and Dinner by Heston Blumenthal, London.

Chef de cuisine of Vie Bar and Restaurant David Pommier has worked at the Glass Dining and Lounge Bar Marina Mirage; head chef at Emerald Lakes, Gold Coast; and sous chef at Southport Yacht Club.

Food and beverage manager John Forest has recently joined from QT Gold Coast and has also worked at the Merivale Hotel in Sydney.

Luxury shopping with the ultimate in fashion also awaits with Versace’s signature boutique in the lobby, or visitors can stroll leisurely through the neighbouring retail precinct Marina Mirage.

Tel: 5509 8000 palazzoversace.com.au

Visitors can stroll leisurely through the neighbouring retail precinct Marina Mirage for the latest in designer and high street fashions.

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eascape Restaurant and Bar is on levels one and two of the Soul Boardwalk, directly opposite the iconic Surfers Paradise beach.

With incredible ocean views and delicious seafood cuisine, it boasts some of the best vantage points the Gold Coast has to offer.

A new extensive restaurant lunch menu with Seascape’s most popular dishes was launched this month priced at $42 for two courses and $52 for three courses.

The bistro and bar on level one, with its open-air atmosphere, enjoys the fresh sea breeze with views of Surfers Paradise beach.

The extensive food menu has something for everyone, from fresh local seafood to meat and vegetarian dishes. Relaxed dining or just enjoying cocktails and drinks at sunset is what the bistro and bar is all about.

As well as the stunning views, the restaurant on level two offers a menu with delights such as Cape Byron beef, Coffin Bay oysters, Tasmanian salmon, Moreton Bay Bugs, and at least six fresh fish species on offer

Stunning ocean views help draw the crowds

SEAFOOD FLAVOURS AND MORE

daily. There is also a daily cheese selection as well as a tempting choice of desserts.

The beverage list for the restaurant includes a range of Australian and imported beers, as well as an extensive selection of spirits and a large wine list.

Seascape’s bar also boasts a cocktail list including creations such as the Salted Caramel Colada, the Dark Chocolate Old Fashioned, the Seascape Sherry Barrel A ged Negroni and the Spiced Ginger Mojito.

CONTEMPORARY SEAFOOD DINING & BREATHTAKING VIEWS OF THE ICONIC SURFERS PARADISE BEACH

A DIFFERENT LEVEL FOR ALL OCCASIONS Bistro & Bar Casual Dining on Level 1

From its captivating architecture and sophisticated ambience, Seascape, located at 4 The Esplanade, Surfers Paradise, offers a diverse multi-level venue with a variety of spaces for corporate, social functions, special events and celebrations.

Seascape aims to provide a new era in dining with a focus on excellence, seaside dining and a contemporary seafood menu.

Tel: 5527 6655 seascape.com.au

RESTAURANT

BUSINESS

NseC$4H2 L2 U ur Co

3 Course $52E

VISIT OUR WEBSIT FOR MENU DETAILS

Restaurant Intimate Dining on Level 2 Beachfront, Soul Boardwalk, 4 The Esplanade, Surfers Paradise Park in the Soul car park for just $7 when you validate your ticket with us

www.seascape.com.au Phone 07 5527 6655 GCBE01Z01FE - V1

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RE MOUTH-WATERING SELECTION OF FARE Grill with 10 burners takes centre stage at Clifford’s Grill & Lounge in Watermark Hotel

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tep inside the Watermark Hotel & Spa Gold Coast and discover Clifford’s Grill & Lounge, and Walrus Social House, both serving up a mouthwatering selection of fare for all tastes.

Providing a modern spin on the traditional grill house, Clifford’s Grill & Lounge aims to be a hub where friends and family can indulge in delicious share plates in a fun and friendly environment.

Taking centre stage in the venue is a 10-burner grill the Clifford’s team sets alight daily to fire up fresh meats, seafood and other staple favourites grilled to perfection.

Salads, tapas and sides with a twist also leave guests spoiled for choice.

Signature dishes, share boards, chargrilled 1kg T-bone steak and super slow cooked lamb shoulder are some of the team’s succulent offerings,

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along with whole pink snapper with sweet and sour chilli jam.

Dessert is another treat not to be missed, with sweet selections including the Bombe Alaska with a twist.

With its industrial chic, warehouse-inspired fitout and adjoining luxe lounge, Clifford’s places emphasis on interaction, taste and relaxation, with an extensive wine list to compliment any meal

and a timber deck inviting refreshing sea breezes from Surfers Paradise beach.

Another spot promising a great time, Walrus Social House features a cabana deck, live entertainment every Friday through Sunday and stylish gaming facilities.

Behind the bar are more than 25 rums from around the world, more than 70 spirits, 60-odd wines and imported and local craft beer on tap and by the bottle.

Another space for social interaction, the Walrus serves tapas share plates, pizzettas and other dishes to indulge in as a couple or group, while its cabana deck on Surfers Paradise Blvd provides the perfect spot for chilling out and sipping on a cocktail or two.

Tel: 5588 8400 cliffordsgrill.com.au

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AUTHENTIC ITALIAN FARE MADE SIMPLE Vibrant and contemporary setting is a winner for diners

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ffering simple, fresh, wholesome Italian food is the hallmark of Gemelli Italian. The restaurant, which provides traditional Italian food in a vibrant, contemporary setting, is located at Broadbeach and has just opened a second venue called Gemellini, which translates to ‘little twin’, in Nobbys Beach.

The brainchild behind three brothers with Italian heritage, Gemelli prides itself on creating classic Italian dishes in a modern, rustic setting with a vibrant atmosphere. The brothers were brought up to appreciate quality Italian food and have designed a menu influenced by the many diverse regions of Italy, with offerings including wood-fired pizza, handmade pasta, risotto, antipasti and sweet desserts.

Small touches like the wood-fire oven from Naples and the brothers’ experience in the foundations of Italian cooking enhance the restaurant, while their ethos to keep things simple and fresh and make everything by hand is in line with Italian tradition.

The collection of pizza and pasta prepared in-house daily are popular options for diners and range from the margherita to the classic capricciosa and the indulgent seafood pescatore. Pastas and some mains can be made gluten-free by request, while the drinks list features both Australian and Italian wines and beers and a variety of spirits and house cocktails.

The second venture, Gemellini, newly opened in Nobbys Beach, offers the same combination of fresh flavours and Italian fare within its

slightly different menu and also has home delivery.

James Carney, one of the owners, said the duo of restaurants was different from the rest due to their constant use of fresh, simple ingredients.

“We keep things simple and fresh,” he said.

“Our old-school Italian recipes are made by hand – we are everything fresh and modern in Italian cuisine.”

Tel: 5504 7413 gemelliitalian.com.au

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The Strand is the latest venue for expanding Delizioso restaurant

ITALIAN JOB DELIVERED M

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SHOWCASE

enu items at Moo Moo The Wine Bar + Grill Gold Coast are prepared with the freshest local produce, ensuring your dining experience with us is always a memorable one, says owner JP Duitsch.

“It goes without saying we are famous for our steaks and we are proud of the reputation and numerous awards our venues have accumulated over the previous decade, but we certainly take as much pride in our other dishes as we do our beef,” Mr Duitsch said.

“Moo Moo Restaurant group executive chef, Trent Robson, develops the menus in our stunning Brisbane venue in co-operation with Moo Moo Restaurant group founder Steven Adams.

“Trent can be found in both venues weekly and works alongside our Gold Coast head chef Stuart Lerwill and his kitchen brigade to fine tune new and existing dishes.

“It is this constant monitoring of our quality levels

and consistency that finds us celebrated and awarded as the best in the beef business.”

Other showcased dishes at the venue include fresh seafood, poultry and game, vegetarian, vegan and halal options.

“Our menus are also prepared with gluten sensitive patrons in mind, noting the many gluten free options,” Mr Duitsch said.

“It has been said to us many times that Moo Moo The Wine Bar + Grill is so much more than just a steak restaurant and we agree, but of course our beef is still our passion and certainly what we deliver better than any other Gold Coast offering.

“Please head to our menu page which will provide you with the latest dishes we offer.

“We hope you join us and decide for yourself, Moo Moo is ‘a rare steak restaurant, well done!’”

odern Italian dining is coming to Coolangatta with popular Bulimba restaurant, Delizioso, now open at The Strand.

It is the second Delizioso restaurant for owner and multi-award winning head chef Brad Nascone, who has headed up the kitchen at the Oxford St establishment for the past two years.

Bringing its acclaimed casual Italian style to the southern Gold Coast, the new restaurant is fast gaining popularity among the local and visiting crowd and is positioned in the prime

oceanfront dining space adjacent to BiN 72 on level one at The Strand.

“We’ve picked The Strand for the location, as well as wanting to benefit the local area and add to it by bringing in something new that’s not being done,” Mr Nascone said.

“The Strand is not just another shopping centre — it’s so unique, and very foodie oriented. Combined with what we are all about, it is the perfect location for us.

“It’s amazing to see how the whole Coolangatta area has changed and developed — it’s great to be part of that and hopefully we are bringing a

fresh feel to the area and some good vibes to the destination.”

The menu features the restaurant’s signature offering of pizza, pasta and modern dishes, from lamb shanks and pork belly to classic Italian fare such as chicken scaloppine.

Mr Nascone said having won a Glass in the Gourmet Traveller Wine List of the Year Awards, Delizioso offered an incredible selection of wines to complement its menu, with sommelier Nick Dempster hand-picking more than 300 varieties of red, white and sparkling.

A glassed-in temperaturecontrolled wine room adds to

the restaurant’s features.

“It will be a place where you can sit and talk, have a nice bottle of wine, and enjoy good food with a good view overlooking the beach,” Mr Nascone said.

“It’s a casual dining experience with that warm feeling. We’re not trying to do high end dining — we enjoy seeing our customers return for a meal twice a week rather than once a month.”

Delizioso is open seven days a week for lunch and dinner.

Tel: 5536 9855 deliziosorestaurant.com.au/ Coolangatta

Tel: 5539 9952 moomoorestaurant.com

Moo Moo The Wine Bar + Grill invites you to take the edge off lunches with our

Two Course Lunch for $45 Create your own menu from a range of our favourite Entree’s, Main’s + Dessert’s hand picked by our Executive Chef.

All meal are accompained with a glass of premium Australian wine or beer to enhance your Moo Moo experience.

2685 Gold Coast Highway, Broadbeach (07) 5539 9952 V1 - GCBE01Z01FE

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Great eats Fine dining experiences are on the menu across the Gold Coast

FOCUS ON FRESH, LOCAL PRODUCE

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ith locations across the Gold Coast, BiN Bar & Dining offers a range of delicious tapas and large plates to share.

Owner and chef Daniel Ridgeway said the venues were opened to provide another option for locals and tourists who wanted more fine dining experiences on a regular basis.

“Our focus is on using fresh, local produce and offering cuisine at a reasonable price — and the response to our restaurants and bars has been fantastic,” Mr Ridgeway said.

Following the success of BiN 12 in Burleigh Heads, BiN 72 opened in The Strand at Coolangatta, with its ocean views offering a great spot for a long lunch, dinner or chilled cocktails.

BiN 232 then opened late last year at The Patio at Pacific Fair, which Mr Ridgeway said had become a favourite among locals and tourists.

“It is an ideal venue to wind down for lunch or a beverage after a big shopping spree, or a delicious early dinner before heading to Event Cinemas to catch a movie,” he said.

In March this year, the signature BiN venue was established at 89 Surf Parade, Broadbeach, and since opening its doors has become another of the business’s hot spots for lunch, dinner and cocktails.

It is an ideal venue to wind down for lunch or a beverage after a big shopping spree, or a delicious early dinner before heading to Event Cinemas to catch a movie

BiN 89 features a private dining room for up to 17 guests, along with booths and an impressive wine list, making it an ideal venue for group celebrations; bookings are highly recommended.

“Each BiN venue features 10 signature dishes, including prawn stuffed zucchini flowers with jalapeno dipping sauce, fried Jamon mozzarella balls with a citrus dipping sauce, sticky soy pork belly with mustard apple pickle and popcorn chicken with spicy mayo or teriyaki,” Mr Ridgeway said.

“If that doesn’t leave your mouth watering, each BiN bar and dining venue also features an array of dishes unique to that location — head to BiN 72 in Coolangatta for a salt cod croquette with aioli and smoked paprika, or soft shell crab sliders with a chilli Asian slaw.

“At BiN 89 in Broadbeach, enjoy a more-ish lemon and herb marinated spitchcock chicken with tomato and pepper salsa.”

To experience delicious cuisine and chilled beverages, visit the BiN Bar & Dining venues at Coolangatta, Burleigh Heads, Pacific Fair and Broadbeach.

Tel: 5536 9903 bin72.com.au GCBE01Z01FE - V1

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ince opening its doors just over a year ago, American-style eatery Brooklyn Depot has gained a cult following from both locals and tourists.

Inspired by old Brooklyn, as soon as people arrive they are transported into a stylish, slick, American-themed diner and bar located at The 4217 on Beach Rd, Surfers Paradise.

The menu features mouthwatering items such as handcrafted burgers, including the Brooklyn Classic with grass fed beef, American cheese, oak leaf lettuce, tomato and the famous Depot special sauce which is a crowd favourite.

Others include the Flip the Bird, On the Lam, Outta Towner and the Fuhgeddaboudit which includes an injection of hot sauce into the bun - mild, medium, hot or Fuhgeddaboudit; which will have even the biggest lovers of chilli and spice reaching for a glass of milk - or an awardwinning Depot shake.

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Stylish and slick diner and bar inspired by old Brooklyn

SLICE OF AMERICA ON THE GOLD COAST

Great eats Not to be outdone, the hot ‘dawgs’ will transport people to their favourite eatery in the heart of Brooklyn, with options including The GI Jose, The Reuben and Philly Dog with pork wiener, cheese sauce, thinly sliced steak strips, roasted green peppers, caramelised onions and Depot special sauce.

Other dishes include chicken tenders and wings, mac ‘n’ cheese, corn, coleslaw, salads, skinny fries loaded with a choice of bacon, onion, cheese sauce, freckles, gravy, chilli and more, all of which can be washed down with a thick hand spun milkshake, chilled cocktail or American beer.

A visit to the Depot is not complete without an American dessert – such as doughnut sundaes topped with peanut butter and jelly, Oreo, apple pie or blueberry cheesecake, chocolate brownies or a double waffle ice cream sandwich.

Brooklyn Depot is open daily from 11am until late.

Tel: 5526 7666 brooklyndepot.com.au

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Great eats Be inspired by the aromas and flavours from around the world at The Oasis Shopping Centre

DINE IN THE HEART OF BROADBEACH T

he stunning beachside location of The Oasis Shopping Centre puts it in the heart of Broadbeach.

Be inspired by aromas and flavours from around the world on the centre’s ground floor, and choose from an array of cafes and restaurants to enjoy a coffee break, light lunch or something more.

Options include the Broadbeach Tavern, where the venue’s Kristen Mahony said customers could find good quality, low-priced meals, friendly staff and a multitude of live entertainment including stand-up comedy, live bands and all major sporting events.

“When you are thinking of places to go to enjoy a meal, a sporting match or some live entertainment, remember it’s better at the broadie,” she said.

With three iconic locations in the Gasworks Plaza at Newstead, Westfield Garden City and Broadbeach, Hatch & Co is another great pick.

The restaurant’s Elke Bell said it brought an unmatched dining experience to Brisbane and the Gold Coast.

When you are thinking of places to go to enjoy a meal, a sporting match or some live entertainment, remember it’s better at the broadie “With a rustic and home-style influence, the food and drink offerings vary across each location within the overarching theme of indulgent share plates, nourishing mains and delicious desserts that are sure to satisfy all tastebuds,” she said.

Base Espresso, a counter service speciality coffee shop, serves all-day breakfast and lunch from 11.30am seven days a week, as well as food on the run with vegan, vegetarian, organic and gluten-free options.

Espana Tapas Bar is a Spanish tapas bar with Spanish beers and wine, providing a casual dining venue with topquality food and service.

A recent addition to the Oasis mall, Red Steakhouse Bar & Tavern specialises in steak with all meat selected after much consultation and tasting with its supplier. Steaks are first marinated in a special house brine before being cooked on a wood-fired grill.

At Alto Cucina & Bar, city style meets beachside location with a stylish yet relaxed vibe.

Marlon Pirie said Alto was the perfect place for Mediterranean tastes and share plates, tasty breakfasts, long lunches, delicious dinners, decadent desserts, luscious cocktails and relaxing drinks at the bar.

Since 1989, Gold Coasters have been flocking to Mario’s Italian Restaurant for a great range of modern and traditional Italian dishes, including seafood, steak, pasta and pizza.

Visitors, families, conference groups and sporting teams all make their way to Mario’s to dine alfresco, or indoors enjoying the Italian themed frescoes and relaxed atmosphere.

Madisons Cafe and Patisserie is a favourite meeting spot for locals and visitors to the Gold Coast, where guests can enjoy a slice of cake heaven and a cup of coffee or a latte.

It offers an extensive menu and a variety of breakfast, brunch, lunch and dinner options with something for everyone to enjoy.

Opening this month, The Loose Moose is the brain child of Patrik Gennari, owner of multi award winning restaurants Koi Dining and Lounge Bar in Broadbeach and Glass at Marina Mirage.

Located near the taxi rank outside the shopping centre, The Loose Moose is set to offer a cutting edge menu designed around the latest craze of burgers, ribs, steaks and all things derived from a Canadian smoke house. oasisshoppingcentre.com.au GCBE01Z01FE - V1

Discover a palette for your palate Featuring Hatch & Co, The Loose Moose, Espana Tapas Bar, Madisons Café, Base Espresso, Red Steakhouse, Broadbeach Tavern, Mario’s Italian Restaurant, Alto Cucina & Bar. Come taste the diference.

www.oasisshoppingcentre.com.au

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Featuring more than 30 restaurants and bars, the centre offers a wide array of flavours from entrees to desserts that promise to tempt taste buds.

QUICK PORK AND MUSTARD STEW RANGE OF OPTIONS TO SUIT ALL TASTE BUDS

S

ituated in the heart of Surfers Paradise in the popular Cavill Ave mall, Paradise Centre offers a vast range of dining options.

Featuring more than 30 restaurants and bars, the centre offers a wide array of flavours from entrees to desserts that promise to tempt taste buds.

An idyllic location to soak up the electric atmosphere of Surfers Paradise, Paradise Centre is home to the Hard Rock Cafe and iconic Surfers Paradise Tavern, where music lovers can find their favourite local, national and international musicians performing during the week.

C T

Those looking for a more relaxed atmosphere can enjoy dining outdoors at one of the great casual dining restaurants overlooking Cavill Mall and Surfers Paradise beach, while sweet tooths are well catered for with an abundance of flavours at Ben & Jerry’s, Royal Copenhagen and Yoghurt City.

Visitors can also reminisce with a range of childhood candy from Allsorts of Sweets, or for late night treats indulge in further dessert options at Donut King or Doughnut Time.

Situated on the corner of Cavill Ave and Surfers Paradise Blvd, Paradise Centre is an ideal place to dine on the Gold Coast. paradisecentre.net.au

ON CAVILL SERVES 4 PREPARATION TIME: 15 MINUTES COOKING TIME: 25 MINUTES SKILLS: EASY 1 tbsp olive oil 500g pork scotch fillet steaks, cut into 2.5cm pieces 4 eschalots, sliced 3 shortcut bacon rashers, roughly chopped 300g cream delight potatoes, cut into 2cm pieces 2 tsp Dijon mustard 2 tsp wholegrain mustard 300ml tub light cooking cream 1 cup salt-reduced chicken stock 1 tbsp fresh tarragon leaves, finely chopped Fresh tarragon leaves, extra, to serve Steamed green beans, to serve Crusty bread, to serve

METHOD 1. Heat half the oil in a large saucepan over medium-high heat. Add pork. Cook, stirring, for 5 minutes or until browned. Transfer to a heatproof bowl. Cover to keep warm.

DINE

2. Heat remaining oil in pan over mediumhigh heat. Add eschalots, bacon and potato.

Cook, stirring, for 5 minutes or until starting to soften. Add mustards, cream and stock.

Bring to the boil. Reduce heat to medium.

Simmer, uncovered, for 10 minutes or until potato is tender and sauce has thickened.

3. Return pork to pan. Season with salt and pepper. Cook for 3 minutes or until just cooked through. Stir in tarragon. Sprinkle with extra tarragon and serve with beans and bread.

RECIPE: LIZ MACRI PHOTOGRAPHY: GUY BAILEY AND CRAIG WALL

Dine on Cavill Soak in the relaxed atmosphere and enjoy dining alfresco style on Cavill Ave at Paradise Centre. With over 25 dining options including Hard Rock Café, Guzman y Gomez, Latitude 28, Kitty O’Sheas, Surfers Paradise Tavern and more you will fnd something to suit all tastes and ages at Paradise Centre.

paradisecentre.net.au Timezone • Woolworths • 120 Specialty Shops Cnr Surfers Paradise Boulevard and Cavill Ave, Surfers Paradise

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CAFE FRANCHISE CONTINUES TO EXPAND OFFERING

“The famous Crema Espresso coffee blend was developed from testing and comparing different blends from around the world,” he said.

“Eventually the perfect balance and flavour combination was decided on and it quickly became a favourite with coffee drinkers.”

Mr Forbutt said the blend has consistently won medals in the CSR Golden Bean Competition.

“At Crema, it’s all about the coffee,” he said.

“Crema Espresso offers customers premium coffee, light meals and most importantly an amazing experience.”

The stores are designed to be a meeting place for friends and families, incorporating a bright sophisticated and modern shop design.

“We listen to what our customers want, and continuously evolve to provide the ultimate experience,” Mr Forbutt said.

Growth began in 2007 with businesses now across the Gold Coast, along with cafes in Brisbane and Sydney

C

rema Espresso opened its first branded store on the Gold Coast in 2006 and since then has gone on to open a further 15 franchised stores.

Opening its first cafe on Main Beach’s fashionable Tedder Ave, Crema’s coffee and service soon gained popularity with coffee enthusiasts across the Gold Coast.

Crema’s expansion began in 2007 and now has franchises across the Gold Coast, along with cafes in Brisbane and Sydney.

Managing director Antony Forbutt said Crema Espresso offered its customers premium coffee, fresh, light meals and excellent customer service.

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Great eats

•

“This is particularly evident at our latest store to open at the Pines Shopping Centre; it is the first store on the Gold Coast to open with ‘Crema Kids’ - a 20sq m dedicated children’s play area.

“We have provided a better service to young families, wanting to relax and enjoy their coffee while their children are entertained.”

Mr Forbutt said the success of this store would see the Crema Kids concept rolled out to more stores in the future.

“Crema Espresso is a franchise that is changing the face of the cafe experience,” he said.

Tel: 5532 7727 cremaespresso.com.au

franchises now available

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Great eats

The Oracle Broadbeach offers many versatile stores and businesses for shoppers, from lifestyle, dining to fashion, aiming for a lively, vibrant and fun experience

DINING AND FASHION T

he Oracle Boulevard offers a unique dining and fashion destination on the Gold Coast, located in the nightlife hotspot of Broadbeach.

Every Thursday night from 5pm The Oracle Boulevard hosts Up Late, aimed at creating an experience that is something different.

Live music and exclusive Up Late dining packages feature at selected restaurants and cafes down the boulevard, giving people the chance to eat and drink in alfresco style for less.

Every Thursday night from 5pm The Oracle Boulevard hosts Up Late, aimed at creating an experience that is something different As well as the meal specials, there are also Up Late specials from selected retailers in the centre.

The Oracle Broadbeach offers many versatile stores and businesses for shoppers, from lifestyle, dining to fashion, aiming for a lively, vibrant and fun experience.

Featuring a thriving restaurant and retail scene, Oracle Boulevard provides a diverse mix of brands and services.

Whether something to eat after a day at the beach, some retail therapy or the arts, there is plenty of inspiration on offer at Oracle Boulevard.

Some of the restaurants and eateries in the complex include the Jamm Burger Bar and Dessert Lounge, Mecca Bah, the Bavarian Bier Cafe, The Cuban Bar and O Sushi.

Further adding to the dining options are Guzman Y Gomez, Sky Broadbeach, Crust Gourmet Pizza Bar, Noodle Broadbeach, Mamasan Kitchen and Bar, The Lamb Shop and Social Eating House.

Oracle Broadbeach also has four cafes – Max Brenner, Shingle Inn Broadbeach, Brunch & Co and No Name Lane.

Fashion needs are covered as well, with ladies fashion outlets including Element by Talia Munro, Mimco, Sunburn and Witchery. D2

by Digby’s offers fashion for men,

while haircare services and styling are offered by Blade & Brother, Golds Salon and Toni & Guy. Urban Edge design offer stylish homewares, and there are health care services in the precinct including Amcal

DESTINATION ChemPro, Endota Spa and Oracle Dental.

Blues on Broadbeach is also taking place nearby from May 19-22, with a variety of free entertainment on offer.

Additionally, The Oracle Boulevard is a short distance from the beach and accompanying park.

The Oracle Boulevard runs many competitions and giveaways; details are posted to the centre’s Facebook and Instagram pages.

Tel: 5538 6131 theoracleboulevard.com.au

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We invite you to experience

UpLate

at theOracle Boulevard LIVE MUSIC EVERY THURSDAY NIGHT 5PM TILL ‘UPLATE’ The hottest Thursday night on the Gold Coast...

The perfect weekly experience for families or discerning adults looking for a fabulous night out.

Indulge your senses every Thursday night at the Oracle Boulevard.

For more details see theoracleboulevard.com.au

W E N

UpLate

down theOracle Boulevard

theoracleboulevard.com.au

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Great eats CONNOISSEURS CAFÉ: Lovers of good coffee love Connoisseurs. Breakfast and lunch, Campos coffee and mouth-watering desserts.

BASE ESPRESSO: Specialising in delicious gluten free, Paleo inspired organic meals using locally sourced ingredients.

Loves

Great eats

THE FOOD AT BENOWA GARDENS SHOPPING CENTRE BENOWA GARDENS SEAFOOD: Seafood straight from the markets and trawlers. Fresh or cooked the way you like it.

The centre’s motto is ‘Come for great food, stay for great shopping’.

Its cafes and fresh food operators use only the freshest, locally sourced ingredients with many specialising in organic produce.

Conveniently located on the corner of Bundall and Ashmore Rds, Benowa Gardens Shopping Centre is a one stop shop for everything from the weekly shop, lunch, dinner, to entertaining friends.

Visit the website and fnd the centre on Facebook.

Tel: 5597 0151 www.stockland.com.au/benowagardens BENOWA THAI: Traditional Thai cuisine. Noodles, curries, laksa, salads and satay’s. Lunch or dinner.

BWS: Something for every occasion and you’ll always save on something you’ll love.

COUNTRY FRESH MEATS: High quality grass fed, organic meat and free range poultry.

BENOWA CURRIES AND KEBABS: Delicious home-made Indian curries and kebabs with fresh salads.

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BRIGHT FUTURE ON THE HORIZON L

ocated in the heart of Broadbeach, on the always bustling Surf Parade, Axis restaurant and bar is a fashionable new venue with a bright future on the coast, says owner Brian Axis.

With an offering of international cuisines ranging from Mediterranean tapas to authentic Italian pasta dishes, pizzas made daily using fresh dough and a smorgasbord of locally sourced fresh seafood to make people’s mouth water, there is something for everyone on the menu.

Attentive service is a high priority for Axis’s team of dedicated hospitality professionals.

“The relaxed family atmosphere in a comfortable modern decor will make you feel at home and the wide variety of alcohol on offer will make it hard to leave when

paired with internationally renowned bartenders eager to create absolutely any cocktail, personally tailored to your tastebuds,” Mr Axis said.

Weekly food and drink specials are sure to entice even the most reserved diners with 241 Tapas Tuesday, Surf and Turf Wednesday and many more great deals on the way, such as an action packed Sunday afternoon of live music, $5 drinks and $10 pizzas.

“Axis certainly puts family first and welcomes any and all for an unforgettable experience, breakfast, lunch or dinner,” Mr Axis said.

“A focus on astounding customer service and world class cuisines makes Axis on Broadbeach hard to miss for local families and critics alike.”

Tel: 5538 1222

RECIPE

SPEEDY TURKEY AND ROOT VEGETABLE PIE SERVES 4 PREPARATION TIME: 20 MINUTES COOKING TIME: 30 MINUTES SKILLS: EASY 750g parsnip, peeled, cut into 3cm cubes 85g butter, diced 1 tbsp olive oil 1 brown onion, finely chopped 3 garlic cloves, thinly sliced 100g bacon, finely chopped 500g turkey mince 1 large beetroot, coarsely grated 2 carrots, coarsely grated

METHOD

minutes or until changed colour. Stir

1. Place parsnip in a steamer over a saucepan of boiling water. Steam for 20 minutes or until tender. Drain well.

Place in a processor with 70g butter and season. Process until smooth.

through beetroot and carrot. Cook for

2. Meanwhile, heat oil in a large, deep frying pan over high heat. Cook bacon, stirring, for 2 minutes or until golden. Add onion and garlic and cook, stirring, over medium heat for 5 minutes or until onion softens.

Increase heat to high and add turkey mince. Cook, stirring with a wooden spoon to break up any lumps, for 3

Top with parsnip mash. Rough up with

We have something for the whole family!

daily specials!

Tuesdays Two for One Tapas Wednesday Surf and Turf Mothers Day Specials, book to receive a special gif For more of our upcoming deals follow us on Facebook

To book your evening with us please speak to one of our friendly staf // PH 5538 1222 // 4/5 90-110 Surf Parade, Broadbeach V1 - GCBE01Z01FE

3 minutes or until grated vegetables soften. Season.

3. Preheat grill on high. Spoon turkey mixture into a 7-cup ovenproof dish. back of a fork and dot with remaining butter. Place under preheated grill for 5-10 minutes or until golden.

RECIPE: LUCY NUNES

PHOTOGRAPHY: ANDREW YOUN

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RECIPE

TASTE OF MEXICO P

SPICY SALMON AND BROCCOLI CROQUETTES SERVES 6 PREPARATION TIME: 15 MINUTES COOKING TIME: 15 MINUTES SKILLS: EASY 500g potatoes, peeled, chopped 1 head broccoli 2 garlic cloves, peeled, quartered 2 corn cobs, husks and silk removed 150g piece hot-smoked salmon, skin discarded, flaked 2 green onions, chopped 1 tbsp sambal oelek 2½ cups panko breadcrumbs 3 eggs, lightly beaten �⁄� cup plain flour Extra virgin olive oil, for shallow-frying 200g punnet grape tomatoes, halved 2 cups watercress sprigs ¼ (200g) red cabbage, finely shredded 1 tbsp extra virgin olive oil, plus extra

ickled Cactus Mexican Restaurant serves up a tasty fare of food using fresh, quality ingredients sourced from Australian and Mexican producers.

Chillis, herbs and spices are used to add subtle authentic flavours to the dishes, with options including fish tacos, chicken wings, nachos, burritos and more.

There is also vegan chilli con carne and the restaurant’s famous El Diablo — the

‘world’s hottest chilli con carne challenge’ — now available for vegetarian and vegan diners.

The chilli con carne used in the challenge is made from a specially sourced vegan mince; eat the dish in 15 minutes to receive a free T-shirt.

Those wanting to take part in the challenge must provide the restaurant 24 hours’ notice.

In true Mexican style, the restaurant knows how to party and invites guests to stay late and have a good time.

The venue is family friendly with various activities to keep the young ones entertained, and it also caters for large and small birthday parties and other celebrations.

More exciting reasons to visit Pickled Cactus Mexican Restaurant include $10 margaritas from 5-6pm and a new happy hour Tuesdays to Sundays from 5-6pm.

Tel: 5537 3636 pickledcactus.com.au

METHOD 1. Cut broccoli into small florets. Thinly slice stems.

Cook broccoli, potato and garlic in a large saucepan of boiling water for 7-10 minutes or until tender. Drain.

Rinse under cold water to cool. Drain well. Transfer to a large bowl. Mash well. Freeze for 5 minutes.

2. Meanwhile, heat a chargrill pan or barbecue grill on high heat. Cook corn, turning, for 5 minutes or until charred and tender. Set aside.

3. Combine cooled potato mixture, salmon, onion, sambal oelek, 1 cup breadcrumbs and 1 egg.

Season with salt and pepper. Shape mixture into 18 croquettes (about ¼ cup each). Place flour on a plate.

Whisk remaining eggs and 2 tablespoons cold water in a shallow bowl. Place remaining breadcrumbs on a separate plate.

4. Heat oil in a large deep frying pan over medium-high heat. Toss croquettes in flour, dip in egg and coat in breadcrumbs. Shallow-fry, turning, for 3-4 minutes or until golden and heated through. Transfer to a tray lined with paper towel, to drain.

5. Cut kernels from cobs. Place in a bowl with tomato, watercress and cabbage. Using a fork, whisk extra oil, lemon juice and mustard together. Drizzle over dressing.

Season with salt and pepper. Toss to combine.

Serve croquettes with salad and lemon wedges.

2 tbsp lemon juice 1 tsp wholegrain mustard

RECIPE: KIM COVERDALE

Lemon wedges, to serve

PHOTOGRAPHY: GUY BAILEY AND ANDREW YOUNG

Mexican Restaurant We know how to throw a great party for any special occasion.

Stay late, drink and dance in true authentic Mexican style!

Award winning food, with the very best fresh quality ingredients sourced directly from Australia and Mexico.

WITH ANY TWO MAIN MEAL ITEMS PURCHASED

DINE IN ONLY, NO BYO. NO OTHER DISCOUNTS APPLY.

Metro Markets shopping Centre 33 Hollywell Road, Biggera Waters, Q 4216 www.pickledcactus.com.au 5537 3636

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stablished in 1984, Cav’s Steakhouse occupies a prime location in Labrador and is known in the area for its quality produce and family-friendly environment.

The restaurant is managed by Richard Cavill, great-grandson of one of the early pioneers of the modern Gold Coast, James Freeman Cavill, and specialises in steak meals enjoyed amidst a casual setting.

As well as the popular restaurant, Cav’s Butchery next door opened in 2001 and offers its customers almost everything on the steakhouse’s extensive menu including a wide range of pre-prepared salads,

coleslaw and sauces to accompany the eye fillets, t-bones, veal cutlets, homemade sausages and other restaurant quality cuts of meat, while the popularity of its eye fillet steak pies means customers are advised to pre-order in advance.

Mr Cavill said the enduring success of both the restaurant and butchery was in buying the best grades of meat from contacts in Australia and New Zealand as well as the company’s ageing process.

“The longer it is aged the better, because it allows the enzymes in the meat to break down,” he said.

“The process takes five to six weeks to allow for premium flavour

PREMIUM STEAKS

IN A FAMILY-FRIENDLY SETTING

Cav’s Steakhouse is known for its quality produce and family-friendly environment and is controlled and monitored very carefully.”

With a focus on providing good service and value for money, Mr Cavill said the restaurant and butchery continually strived to do better for its valued customers.

“Our customers are our biggest asset and we will always go out of our way to ensure everything is up to the expected standards,” he said.

“Consistency is the goal within all of our training.”

The restaurant also offers a range of meals for children as well as a children’s playground, making it an ideal place for families.

Tel: 5532 2954 cavssteakhouse.com

rants. This award ’s most popular restau g superb meals in a one of the Gold Coast vin as lf ser n, itse ico ed ast lish Co ab has est at Labrador is a Gold t ran tau res e tyl a-s g. d settin winning haciend welcoming and relaxe de it a favourite cialty dishes have ma spe er oth d an d foo sea d local families sh an fre , le op aks pe ste d ess Cav’s premium age rs, Gold Coast busin ito vis e tat year round. ers all int ct d as an rking, Cav’s is perfe with discerning overse er requests h ample of-street pa wit tom d cus an d of er nse mb lice nu ly g for 30 years. Ful to an increasin ally ed in 1988 in response aks and other specialty products, origin Cav’s Butchery open y ste pular po alit qu so t e ran com tau be d res , ha akhouse. By 2004 it to purchase premium ste d next the ase of r rch rea pu d the tchery at re purpose built on lan operating from a bu d larger premises we an w ne a t tha nts t. with local reside door to the restauran ensive menu, appearing on Cav’s ext mium aged ing yth an t ou ab t jus pre me ho the e ny tak pa can om acc Nowadays, customers salads and sauces to ion of pre-prepared culent cuts. including a wide select , t-bones, veal cutlets and many other suc eye fllets

sDinner: 6:00pm – 9:00pm y a D 7 n e p O m 0p 2:3 – pm :00 12 Lunch: QLD 4215

eet, Labrador Address: 30 Frank Str use.com ebsite: cavssteakho W Phone: 07 5532 2954

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DAILY AND FRESH B

MEAL PLAN ON WAY G

ourmet Meals is an Australian family owned and operated business which has been manufacturing and distributing snap-frozen meals since 1993.

Owner Daniel Wuthrich said a standout of the meals was they were free from gluten, making them ideal for coeliacs.

“They’re delicious and taste like real home cooking,” Mr Wuthrich said.

“They’re also free from any added colours, flavours and preservatives. Because the meals are snap-frozen and therefore do not require preservatives, they retain their nutrients and flavours naturally.”

The company will be launching a meal plan service at the end of June.

“Our meal plans will all be completely free from gluten, filled with healthy superfoods and have a lot more options than most plans around to suit

every taste and requirement,” Mr Wuthrich said.

“We will have mostly fresh meal options with our meal plans.

“For any queries regarding the meal plans or to register your interest, please email us at sales@gourmetmeals.com.au.”

A pick-up service is also available from the business’s warehouse in Labrador.

Tel: 1300 112 112 gourmetmeals.com.au

urleigh Baker was established with an aim to provide the local community with bread that tastes just as bread should, bread that is optimised for nutrition and digestibility, according to owner Geoffrey Dance.

“Whether you come from around the corner to buy a fresh bread roll every day or from Brisbane to buy the signature 2kg Miche, you will be greeted by staff who will happily assist you,” he said.

Mr Dance (pictured) himself can also be seen - most mornings after baking explaining the benefits of artisan sourdough bread.

“With the guiding principle being to produce food that has unquestionable nutritional value, i.e. food integrity, the loaves are made from a combination of unbleached and stone ground whole grain flours, organic or sustainable, with a focus on non-

hybrid varieties such as spelt, rye and purple wheat,” he said.

Mixed with the baker’s sourdough ‘starter’, the doughs undertake a long, slow, cool fermentation before being baked.

“Bread made this way is called ‘naturally leavened’, as no commercial yeast is used,” Mr Dance said.

“As a result, most customers with dietary issues are surprised and delighted to find that they can easily digest the bread, without any ill effects.

“The pastries, pizza dough and not least, the oat biscuits, are also fermented to ensure digestibility.

“With our range of fresh bread, pastries, cakes, breakfast, lunch and coffee to choose from, put a visit to Burleigh Baker on your agenda.”

Tel: 5659 1442 burleighbaker.com

Healthy Eating Made Easy Find us on facebook

Gourmet Meals Since 1993

Home delivery of ready made meals Gluten Free

Wholesome and nutritious

Convenient ready-made frozen meals

Australian owned and operated

Tastes like home cooking

Home delivered or available in stores

Call now 1300 112 112 www.gourmetmeals.com.au Mention the code word EATS and receive $10 off your order! *Minimum order of $47 applies excluding delivery fee.

Limit one per customer

Find Gourmet Meals in the freezer section of selected Independent Stores!

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he Strand at Coolangatta has transformed the southern Gold Coast dining scene, creating a must-visit destination for food-lovers across the region and beyond. With award-winning restaurants, international cuisine, cool bars and casual eateries, The Strand brings a new world of dining options to Coolangatta.

Find the freshest Asian, Mexican, Italian and tapas-style restaurants alongside dessert options including Gelato Messina and Max Brenner – all in one idyllic oceanfront setting.

“The Strand is the perfect destination for dining, offering a mix of gourmet restaurants and healthy meals on the go, opening up to million dollar ocean views and located directly across from the iconic Coolangatta beach,” The Strand’s marketing manager, Sarah Clasen said.

Cafe lovers are spoiled for choice with everything from local operators such as Griffith Street Larder and Black Sheep Espresso Baa, through to concept cafes, including Quiksilver Boardrider’s Cafe 28 Cooly and Lorna Jane’s Nourish Cafe. High tea venue Passiontree Velvet also joins the popular Sunbaked bakery and Zarraffa’s Coffee at The Strand.

For quick bites, Beach House and Top Juice offer healthy options on the go. Italian restaurant Delizioso brings pizza and pasta favourites to the table with modern flair, alongside fresh seafood and hearty meat dishes

: rd o S w de IOU o C LIC DE

The Strand at Coolangatta offers a mix of gourmet restaurants and healthy meals on the go

WORLD OF DINING OPTIONS

Great eats matched with a killer wine list to take it up a notch.

When the night calls for Mexican and margaritas, Beach Burrito boasts an exciting menu of tasty options, mixing Aussie beach culture with a Mexican food fiesta.

Fast becoming one of the Gold Coast’s most loved establishments, BiN 72 combines the best of Asian and European cuisine to feature a mouth-watering tapas-style menu ideal for sharing.

Offering a blend of Vietnamese, Thai and daily Yum Cha, Thanh Binh Bamboo combines the flavours of Asian cuisine with their own special twist. There is also the Coolangatta Hotel – their nightly specials offering some of the best value dining in town.

“Whether you’re looking for a quick bite to eat, an intimate dinner or drink, or an indulgent treat with enviable beachfront views, The Strand at Coolangatta has it all,” Ms Clasen said.

Located between Griffith St and Marine Parade, The Strand overlooks Coolangatta’s sandy main beach and is home to a variety of retailers and amenities, including Aldi, Lorna Jane, a Gold Coast City Council Library and Birch Carroll and Coyle cinemas.

Free Wi-Fi is also available.

Tel: 5506 5300 strandcoolangatta.com.au

WIN a dining experience for ten at Delizioso The Gold Coast Bulletin and The Strand at Coolangatta are giving one lucky reader the chance to win a fve course Italian degustation experience with matched wines for ten people at Delizioso.

For your chance to win visit goldcoastbulletin.com.au/competitions

Entries close and drawn at 10:00am on 09/05/16. Winner will be notifed by email. Total prize pool $1,500. Permit number LTPM-11-0084. For full terms and conditions visit goldcoastbulletin.com.au V1 - GCBE01Z01FE

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nspired by everything that makes Burleigh Heads a great place to live, work and visit, Club Burleigh is relaxed and vibrant – a place where friends, family and colleagues can get together to enjoy great dining, a relaxing drink, barista coffee, entertainment, gaming and exceptional customer service.

The jewel in the crown is the dining experience at Club Burleigh.

Head chef, Rolf van der Kamp, and his talented team have positioned a restaurant which includes a full al a carte style menu, daily $10 lunch specials, monthly specials and a popular breakfast which runs daily from 7.30am.

An all-day menu is also available to service all areas of the club.

With a strong focus on fresh, local produce and exquisitely styled dishes, the menu offers a perfect blend of traditional and contemporary selections across seafood, meat, poultry, pasta, salad, pizza and vegetarian dishes.

Desserts are another strong focus with a tempting selection available to complete the dining experience.

Club Burleigh also hosts 16 ice cold beers on tap including local Burleigh Brewing products and other craft and regular beer offerings.

The wine list is extensive with an array of white, red and sparkling selections. Monthly wine specials are on offer. The club also offers a wide selection of freshly prepared cocktails for that special occasion.

Club Burleigh caters for all occasions, including family dining, with a children’s menu on offer as well as a range of burger and light meal options.

The club has a modern children’s games room and a modern and comfortable parent’s room.

Club Burleigh is located at 1 Ocean St, Burleigh Heads, under Swell Resort, with covered parking available.

Club Burleigh also hosts 16 ice cold beers on tap including local Burleigh Brewing products and other craft and regular beer offerings.

TIME TO GET TOGETHER Club Burleigh’s dining experience is the jewel in the crown

Tel: 5655 0140 clubb.com.au

WINE, DINE & UNWIND Breakfast 7 Days A Week from 7.30am Full A La Carte Lunch & Dinner Menu Full Food & Drink Table Service Chefs Choice Menu Specials

$10 Lunch Specials Quality Wine List Barista Coffee Family Friendly Free Undercover Parking Over 100+ of the Latest Pokies Exceptional Service Kids Play Area Delicious Food Great Times facebook.com/clubburleigh @ClubBurleigh

Phone: 07 5655 0140 Email Us: info@clubb.com.au www.clubb.com.au 1 Ocean Street Burleigh Heads QLD 4220 GCBE01Z01FE - V1

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ADVERTISING FEATURE

GOLD COAST

RECIPE 120g chorizo sausage, finely chopped Light thickened cream, extra, to serve Fresh flat-leaf parsley leaves, to serve Warm tortillas, to serve METHOD

CHUNKY CHICKEN AND CORN SOUP WITH FRIED CHORIZO SERVES 4 PREPARATION TIME: 20 MINUTES COOKING TIME: 40 MINUTES SKILLS: EASY 2 tbsp extra virgin olive oil 1 brown onion, finely chopped 2 celery stalks, cut into 2cm pieces 1 carrot, cut into 2cm pieces 2 garlic cloves, crushed 3 rindless shortcut bacon rashers, trimmed, chopped 200g chicken thigh fillets, cut into 2cm pieces 500g desiree potatoes, peeled, grated 1 litre salt-reduced chicken stock 310g can creamed corn 2 tsp fresh thyme leaves, finely chopped

1. Heat oil in a large saucepan over high heat.

Add onion, celery, carrot, garlic and bacon. Cook, stirring, for 5 minutes or until onion has softened and bacon is crisp. Add chicken. Cook, stirring, for 4 minutes or until lightly browned. Add potato.

Cook, stirring, for 1 minute. Stir in stock and 3 cups cold water.

2. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes or until potato is tender. Add corn, thyme, beans and cream. Simmer, stirring, for 5 minutes or until beans are tender. Season with salt and pepper.

Great eats

TAVERN’S MENU ON MOVE T

he Robina Tavern has introduced an exciting menu head chef Jamie Mallik believes blends old favourites with modern dining trends that cater for all tastes.

“We no longer rely on old style pub food to survive,” he said.

Mr Mallik was trained in Indian food at his uncle’s restaurant in Yorkshire, United Kingdom.

“Our new curry house section showcases these great flavours,” he said.

Some of the new menu items include chilli prawn fettuccini with sage, toasted pine nuts, champagne pink peppercorns cream and shallots; prawn camembert pizza with rocket; and a range of pizzas.

With winter almost here, the menu also includes lamb shanks infused in shiraz sauce, as well as Angus Beef pie with peppercorns, mushrooms, mash smashed peas and pastry case.

For seafood lovers there is James Squire pale ale battered

barramundi or salmon with caper cream sauce, while poultry fans can enjoy chicken with camembert and leek sauce; or Asian satay skewers.

The tavern also offers stone grill dining; this unique and interactive style of cooking involves stones heated to 400 degrees. People then cook their choice of premium cut steak, salmon, tandoori chicken or barramundi to their taste at their table.

Tel: 5593 2600 robinatavern.net.au

3. Meanwhile, cook chorizo in a non-stick frying pan over medium-high heat, stirring, for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel to drain.

4. Ladle soup among serving bowls. Drizzle with extra cream, sprinkle with chorizo and parsley, and serve with warm tortillas.

100g green beans, trimmed, sliced ½ cup light thickened cooking cream

RECIPE: AMIRA GEORGY PHOTOGRAPHY: GUY BAILEY

Robina Tavern S E A F O O D MARKE T

FAMILY FRIENDLY GREAT FOOD & ENTERTAINMENT Offers waterfront dining and family fun experience in a relaxed lakeside environment. Relax in the lounge bar, take time out to enjoy a coffee on the deck or sipping on a cocktail. Great food in our superb dining venue offering scrumptious grain fed steak and many pub favourites.

DAILY SPECIALS I TRY OUR STONE GRILL SELECTION LUNCH & DINNER 7 DAYS | KIDS PLAYGROUND Address: Corner of Ron Penhaligon Way & Cheltenham Drive Phone: 07 5593 2600 | E-mail info@robinatavern.net.au www.robinatavern.net.au V1 - GCBE01Z01FE

Best quality seafood on the Gold Coast!

ProCessed fresh daily on Premises

Buy Wholesale direCt & saVe! open 8am to 5pm monday – saturday 273 scottsdale drive roBina office 5592 7800 shop 5592 7888

30 GOLD

Franberne Meats

COAST

Great eats

RECIPE

CUBAN-STYLE STEAK SANDWICHES WITH ‘FRICKLES’

HARBOUR TOWN SHOPPING CENTRE

EVERYDAY FAVOURITE MEAT CUTS AND ENTICING, TASTY OPTIONS FOR ENTERTAINING AT HOME

Have a delicious dinner on the table in record-breaking time with a snappy steak sandwich

Franberne Meats is about making your life easy! The friendly team are here to help you select from our extensive range of gourmet meats. Whether it be a meal for the family, special occasion, barbeque or trying to impress the special someone you love we are here to help and can provide handy tips on how to cook your meal.

SERVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 20 MINUTES SKILLS: EASY 2 tsp dried oregano 2 tsp mild paprika ½ tsp garlic powder 2 tsp ground cumin 1 ½ tbsp extra virgin olive oil 4 beef schnitzels (uncrumbed) 2 brown onions

FRIDAY ONLY LEGS OF ROASTING PORK

ANY WEIGHT CUT

$5.99

kg

SATURDAY ONLY FULL RUMPS CUT & PACKED TO YOUR REQUIREMENTS

$8.99

kg

SUNDAY ONLY

MONDAY ONLY

1½ tbsp brown sugar

SKINLESS

PICKLED PORK

Olive oil cooking spray

FRESH CHICKEN THIGH FILLETS

$6.99

kg

LOW SALT

$4.99

kg

½ cup beer 8 slices sourdough Sliced Swiss cheese, sliced tomato, butter lettuce and thick-cut chips, to serve Frickles ¼ cup extra virgin olive oil 1 egg white

OPENING HOURS: Mon - Sun 5am - 6pm Thurs 5am - 7.30pm Corner of Oxley Drive & Brisbane Roads, Biggera Waters

5500 6671

ADVERTISING FEATURE

2 tbsp cornflour 4 large gherkins, sliced lengthways METHOD 1. Combine oregano, paprika, garlic powder, cumin and 2 tsp olive oil in a glass or ceramic bowl. Add beef. Toss to coat. Set aside for 10 minutes.

2. Meanwhile, thinly slice onions. Heat

remaining oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 8 minutes, or until softened and lightly browned. Add sugar and beer.Cook, stirring occasionally, for 5 minutes, or until thick and caramelised.

3. To make “frickles” (fried pickles): Heat oil in a medium-deep frying pan or saucepan.

Lightly whisk egg white until foamy. Blend cornflour and egg white until smooth and a thin batter forms. Stir in 1 tbsp cold water.

One at a time, dip gherkins into egg white mixture, then drop into the hot oil. The batter is very thin and will only just coat the gherkins. Cook, in 2 batches, for 1 minute each side, or until golden. Transfer to a plate lined with paper towel to drain.

4. Heat a chargrill pan or barbecue grill on medium-high heat. Spray both sides of bread with oil. Chargrill for 2 minutes each side, or until charred. Cook beef for 2 minutes each side for medium, or until cooked to your liking.

5. Arrange onion, beef, cheese, tomato, and lettuce on half the bread slices. Top with remaining bread slices. Use skewers to secure “frickles” to the top. Serve with chips.

RECIPE: KIM COVERDALE PHOTOGRAPHY: GUY BAILEY AND ANDREW YOUNG GCBE01Z01FE - V1

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ADVERTISING FEATURE

GOLD COAST

Great eats

NEW EATERIES PROVE TO BE A HIT Dining options shine for shoppers at The Pines Elanora

T

hose yet to experience the refreshing new range of dining options at The Pines Elanora should consider the spot for their next bite to eat or catch up with friends.

At the heart of the southern Gold Coast community, the vibrant centre is an ideal meeting place to shop, talk, laugh and connect, with its variety of popular stores, cafes and restaurants.

Crema Espresso and Crema Kids offer a great pit-stop before taking advantage of the centre’s three major supermarkets Coles, Woolworths and Aldi, with its famous Crema espresso coffee blend, fresh, light meals and popular children’s play area.

Experience a culinary adventure in Middle Eastern cuisine with the Taboon cafe’s modern approach to suburban bakeries and eating houses inspired by the likes of Marrakesh, Cairo and Tel

Aviv. With its name meaning ‘stone oven’ in Arabic, Taboon is an exciting new eatery with a flow of customers returning for its fresh pita and indulgent Middle Eastern flavours.

For those with a weakness for sweet and savoury delights, The Shelf Deli Cafe boasts a vast selection of homemade treats, with its High Tea package an ideal way to sample the long list of delicacies, while Michel’s Patisserie and Shingle Inn

also feature an array of cakes, breads and pastries.

Sushi 1 and Sushi Train remain popular spots for a quick bite to eat and have numerous sushi options, while people seeking something heartier may prefer a fresh kebab at Supreme Kebabs.

For a dining experience that leaves a delightful taste, choose from these exciting eateries and more at The Pines Elanora.

A Y O J N E E T I B Y T TAS TO EAT

thepineselanora.com.au

MEET YOU AT THE PINES ELANORA FOR A GREAT RANGE OF DINING EXPERIENCES THAT WILL LEAVE A DELIGHTFUL TASTE ON YOUR SHOPPING EXPERIENCE thepineselanora.com.au Corner K.P. McGrath Drive & Guineas Creek Road, Elanora.

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32 GOLD

COAST

ADVERTISING FEATURE

Great eats

VISTAS ARE A WINNER E

DELICIOUS MENU ON OFFER W

ith its delicious menu and ocean views, The Deck Creekside at Currumbin RSL offers the perfect place to while away the hours with family and friends.

Newly licensed, the Deck serves lunch and dinner seven days, with breakfast available on weekends from 7.30am and caffeine cravings catered to every day from 9am.

On Sunday afternoons, Deck Acoustics showcases a diverse range of talent from local,

original artists, complete with a barbecue lunch, beverages and great service.

While the adults sit back and relax, a supervised kids club with a range of planned activities for children aged five and older provides plenty of fun for the little ones inside the venue.

Along with The Deck Creekside, Currumbin RSL offers many other dining options with something for all tastes, including Alleys

Restaurant, La Bocca Pizza and Bottle Shop, La Vista Cafe, a main and sports bar and the Birdcage Lounge Bar. With its uninterrupted waterfront views, delicious food and great service, the Deck is the place to be when visiting the southern end of the Gold Coast.

For menus and the Deck Acoustics line-up, visit the website.

Tel: 5534 7999 currumbinrsl.com.au

njoy all-day dining and sweeping seaside views from the deck and balconies of Palm Beach Surf Life Saving Club.

Excellent food and value is offered at the beachside location, with a main menu available seven days a week from 11.30am to 8pm, with regular daily specials not to be missed.

On weekends, make the most of the club’s ocean views stretching from Coolangatta to Surfers Paradise over a delicious breakfast served from 8am to 11am.

The club’s coffee shop is also open from 10am daily, along with bar and gaming services.

Choose from 16 draught beers on tap, some great craft beers and a comprehensive wine list.

Fully refurbished in 2014, Palm Beach Surf Life Saving Club strives to be an up-market

venue with dining options that exceed patrons’ expectations of a modern, progressive club.

Discount voucher promotions are worth checking out and members receive discounts simply by presenting their cards at time of purchase.

For quality food and service with a smile visit the team, located off the Gold Coast Highway on the corner of Seventh Ave and Jefferson Lane.

Tel: 5534 2180

PALM BEACH SURF LIFE SAVING CLUB

Your Beach Front Oasis!

OPEN 7 DAYS FROM 10AM. All day dining from 11.30am daily Breakfast every weekend from 8am.

Courtesy Bus Available For great specials - Download our App!

Phone: 07 5534 2180 | Cnr 7th Avenue and Jefferson Lane reception@palmbeachsurfclub.com.au

www.palmbeachsurfclub.com.au GCBE01Z01FE - V1

nd visit the y on h Ave

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ADVERTISING FEATURE

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5

Great eats

Spotlight on the latest culinary releases

TASTY READS FOR FOODIES

H

ere are five of the latest book publication releases focused on the world of food.

1

MY KITCHEN YEAR AUTHOR Ruth Reichl PUBLISHER Murdoch Books, $45

This is the first book in 40 years from New York Times food critic and former editor-in-chief of Gourmet magazine, Ruth Reichl.

Part cookbook and part narrative, it documents Ruth rediscovering her passion for food after the shock closure of Gourmet in 2009. If you, too, need to regain your kitchen mojo, choose from 136 delicious dishes, including lemon pudding cake and chicken fricassee.

2

THE WAY MUM MADE IT AUTHOR Alexandra O’Brien PUBLISHER ABC Books, $24.99 From the team behind popular online community Over 60 comes this nostalgic collection of tried and true recipes, passed down from mother to daughter for generations.

Memories of cooking in granny’s kitchen are alive in the various sections dedicated to morning and afternoon tea, lunches, dinners and special celebrations. Find favourites such as raspberry banana bread with passionfruit icing, as well as handy hints on freezing meals, adjusting quantities to serve one (or 10), and the best dishes to cook in a caravan!

3

WHAT’S FOR DINNER? AUTHOR Nadia Lim PUBLISHER Allen & Unwin, $34.99 It’s the eternal question, often posed by ravenous children

the moment you collect them from school or daycare.

So you’re probably keen to hear what Nadia has to say.

The head chef at My Food Bag, which delivers fresh ingredients to customers in Sydney and Melbourne, offers 80 options for easy weeknight meals. These are My Food Bag favourites, as voted

by Nadia’s customers, and include tandoori charred fish and chips, Thai red chicken and pineapple curry and a classic beef lasagne recipe.

Yummy.

4

MORE HOME COMFORTS AUTHOR James Martin PUBLISHER Hardie Grant Books, $39.99 Popular UK chef James is back, and this time it’s personal. This follow-up to his best-selling Home Comforts features new recipes

from the accompanying TV series including fish pie and decadent dark and white chocolate brownies. “These are the recipes I like to cook in my own kitchen − the dishes I turn to time and again that remind me of home,” he says.

5

REAL FOOD PROJECTS AUTHOR Kate Walsh PUBLISHER Murdoch Books, $39.99 Do you need to kick a fast food habit?

Or just make some healthier choices? Self-taught cook and sustainable food advocate Kate Walsh believes by learning how to use fresh, local produce and a few pantry staples, people will realise how quick, easy and healthy homemade can be. It features 46 standout recipes including smoked chicken soba noodle salad, ice cream cracker sandwiches and autumn granola crumble.

FRESH SEAFOOD

BY THE WATER IS THE KEY

T

here’s nothing like enjoying fresh seafood by the water and Get Hooked Seafoods offers a wide range of exactly that.

Manager Anne Berta said the business had a good selection of fresh, local seafood from both Australia and New Zealand.

“You can choose your fresh fish from the display counter and have it cooked in our scrumptious Japanese panko crumb, beer battered, or have it grilled with a choice of homemade butters/sauces,” she said.

“Our calamari is homemade and very tender – it’s a big crowd pleaser.”

Ms Berta said as well as as offering food to be enjoyed at the fully licensed premises which overlook the Tweed Marina, Get Hooked Seafood also had fish which could be taken home fresh.

One of the deals currently offered is an in-store family picnic pack, consisting of two pieces of cod, 10 fish cocktails, 10 calamari, four prawn cutlets, a large chips, medium sauce and 1.25L soft drink – normally $55, but reduced to $45 for people who mention this advertising piece.

“Sit back, relax by the water and enjoy a quality meal without paying five-star pricing,” Ms Berta said.

Tel: 5599 2343

ghseafoods.com.au

nic Pack: Family Pic Fish Cocktails, 2 x Cod, 10 n Cutlets 10 Calamari, 4 Praw ft Drink 1 Lge Chips, 1.25l So e Medium Tartare sauc

$45 Valued at $55 valid until 31.5.16

• Open 7 Days • Fully Licensed premises • Fresh Fish daily • Wheelchair accessible

2 River Terrace, Tweed Heads 2485 www.ghseafoods.com.au | Ph: 047 5599 2343 V1 - GCBE01Z01FE

34 GOLD COAST

ADVERTISING FEATURE

Great eats

Burleigh Brewing’s new tap house offers the chance to enjoy a fresh, cold beer straight from the source

HEAD OF THE CROWD

Pull up a stool and sample a tasting board of Burleigh Brewing beers while looking out over the tanks in which they were brewed; you might even get the chance to chat to one of our brewers about how they make the magic happen.

B

urleigh Brewing company brews world-class, local beer with balance, character and soul, says chief executive Peta Fielding.

“Over the 10 years since we began in 2006, demand for our beers has grown considerably,” Mrs Fielding said.

“We’ve increased capacity to keep up and our new tap house offers consumers the opportunity to come in and enjoy a fresh,

cold Burleigh Brewing beer straight from the source.

“Pull up a stool and sample a tasting board of Burleigh Brewing beers while looking out over the tanks in which they were brewed; you might even get the chance to chat to one of our brewers about how they make the magic happen.

“Come in on a Friday evening and sample a delicious meal from a local food truck while you enjoy the melodies of local musicians, and

fresh, cold beer, of course.”

To experience even more of Burleigh Brewing, Mrs Fielding suggests a Backstage with the Brewmaster experience.

“Burleigh Brewing’s Backstage with the Brewmaster is an ‘access all areas’, small group experience,” she said.

“Spend an hour with our Brewmaster, Brennan, learning who we are, what we do, how we do it and why we do it.

“Enjoy beers with the guy who created them, food platters, a good look around and an opportunity to get inside the brain of one of the world’s most passionate and awarded brewsters, and then hang out in our tap house for a little bit longer to absorb all that you have seen and heard.”

Mrs Fielding said Burleigh Brewing’s range of beers have been awarded many World Beer Championship and World Beer Cup medals, with the small business priding itself on its local-first approach.

“We love the community we exist in and we see it as our duty

to give back to the community,” she said.

“Each of our beers has its own personality, but they all have that Burleigh Brewing ‘twinkle in the eye’.”

Burleigh Brewing’s tap house is open Wednesday and Thursday from 3pm to 6pm, Friday from 3pm to 8.30pm and Sunday from 2pm to 6pm.

“Our impressive tap tower boasts 24 taps, running 12 fresh, cold Burleigh Brewing beers at any one time,” Mrs Fielding said.

“We’re located at 2 Ern Harley Dr, Burleigh Heads.

“Visit our Facebook and Instagram page, @burleighbrewing, and see our website for more information.”

Tel: 5593 6000 burleighbrewing.com.au GCBE01Z01FE - V1

the source

Experience our City’s multi-award-winning beers, hand crafted with balance, character and soul at our brand new brewery and tap house in Burleigh Heads.

2 Ern Harley Drive Burleigh Heads www.burleighbrewing.com.au

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We’re open from 3–6pm Wednesday and Thursday, 3–8:30pm Friday, and from 2–6pm Sundays — drop on in!

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