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issue 13 // winter 2017 // YOURS FREE

WARM

toasty Breaking Bread with JEAN PIERRE ARTISAN BAKERY

EAT THE WORLD The international flavours of Townsville

EVENTFUL It’s event season and food is everywhere

WINTER WARMERS Feel good food to warm your tummy and your soul


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Join us as we go

AUGUST 1 - 13 at the

! n a i l a t I s g n i h t ll a g in

Celebrat

WIN A PASTA COOK PACK from Robins Kitchen.

tsvfood.com.au // #tsvfood


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. .. p u g in m o c s ’ What

V8 SUPERCARS June 26 – July 7

Win an amazing Supercars Prize! Check the CastleTown website for details.

Yummy

! y m m u y yummy

More delicious food will be joining the Kings Rd Market soon!

KIDS SLOT CAR RACING July 4 - 8

TOWNSVILLE FOOD MAGAZINE


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tsvfood.com.au // #tsvfood


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PRESENTS

OPEN JUNE 2017 With a live mud crab and crayfish tank, hanging ducks and an open kitchen to showcase the fire and energy of the kitchen, Miss Songs is set to be a visual spectacle as much as it is a flavour experience. The restaurant, which is the first of three new food outlets in The Ville Resort Casino’s $35 million redevelopment, features classic Chinese cooking techniques and fresh locally-sourced Australian produce. While many dishes are traditional Chinese, there are south east Asian influences as well. tsvfood.com.au // #tsvfood

Among the featured dishes are the Miss Song peking duck pancake of roast duck served with cucumber, spring onion and hoisin sauce, served with a Chinese pancake; Baby Barramundi crispy fried with palm sugar, lemongrass, tamarind and chilli sauce; and Steamed dim sum of har ku, siu mai, chive dumpling and scallop dumpling.


cover star Miss Songs is lead by head chef Arie Prabowo, who has spent the past six years at the exclusive resort Orpheus Island. Arie’s team has been trained in Chinese cooking techniques, and will bring a new offering to Townsville. The Ville is currently under construction, with a new pool, foyer, porte cochere, Pavilion and large outdoor deck due for completion in 2017. Eager to share the restaurant’s sizzling hot new menu, Miss Songs will open to the public in June. TO BOOK PHONE 4722 2333 the-ville.com.au

The Ville Resort - Casino Sir Leslie Thiess Drive. Townsville. Qld the-ville.com.au TOWNSVILLE FOOD MAGAZINE


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Make winter worth it

We have updated our masthead, internal layout and even our book size and now, we are (quite literally) bigger than ever before. But don’t worry, we haven’t gotten too big for our boots, or your handbag. We are still conveniently petite enough for you to easily take home and keep... and with history having proven that there is just no keeping us on our stockists’ shelves, we think thats pretty cool. Our creative team has worked tirelessly to bring you this new look and with it, a newly launched website - making all your favourite features and departments that much more accessible. All of this coincides with the anniversary of our third year in print. This is something to celebrate for such a small team that is driven issue by issue by a love of food, the people that bring it to us and the amazing city in which we live. We have our readers and our clients to thank for their ongoing support and encouragement - it is you guys that have helped us fill what once was a rather large gap in the Townsville media landscape.

This issue, we are warming things up a little with the wonderful Jean-Pierre Artisan Bakery gracing our front cover. We met with Jean-Pierre himself to discuss his artisan craft and explore his new wholesale direction, discovering the importance of finding your niche, doing what you love and doing that one thing exceptionally well. JAIMIE ARCHER

Also, we love winter as citrus comes into season, bringing with it zest and a vibrance that can’t help but warm and freshen us up. We celebrate it in it’s glory this issue, squeezing in a few ideas on how to use it, hack it and of course, enjoy it.

Founder, Creative Director

The cooler months also see Townsville celebrating its events season and with so much happening , it would be remiss of us not to explore at least some of them - particularly those involving food! We hope you stay warm with this issue of Townsville Food and don’t forget to show us what you’re cooking and eating around town using #tsvfood.

On the Cover Artisan sourdough loaf served with creamy pumpkin soup. FOOD BY Jean Pierre Artisan Bakery STYLING BY Sarah Jones and Maddy Voinea PHOTOGRAPHED BY Maddy Voinea

ADVERTISING AND EDITORIAL ENQUIRIES: info@townsvillefood.com.au

We have been busy bees this past quarter here at Townsville Food, tapping in to all of our creative resources to bring you a cracking new-look publication.

SARAH JONES

Media Sales Executive

SARAH HOLMES Graphic Designer

Townsville Food Magazine is published quarterly by J L Archer T/A Townsville Food Magazine (ABN 50 546 350 509), PO Box 399, DEERAGUN Qld Qld 4818. Contents of Townsville Food Magazine are subject to copyright. No part of this publication may be reproduced without written permission from the Publisher. The views and opinions of authors and advertisers do not necessarily reflect the opinions of the publisher. While every effort has been made to ensure the accuracy of information in this publication, the Publisher accepts no responsibility or liability for any errors, omissions or resultant consequences including any loss or damage arising from any reliance on information in this publication.

tsvfood.com.au // #tsvfood


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139 Charters Towers Road, Hermit Park

P (07) 4759 9500

townsvillersl.com.au

Lavaracks Opening Hours

Lunch: Friday 12pm – 2pm Dinner: Tuesday – Saturday 6pm – 9pm

TOWNSVILLE FOOD MAGAZINE


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Real Good Food by Real Good Locals

Corner Kings & Bayswater Roads, Hyde Park

Takeaway Store - 4721 1154 tsvfood.com.au // #tsvfood

Facebook/therealburgerco


Winter

what’s inside

ISSUE 13 | JUN - AUG 2017

14

The Best Thing Since Sliced Bread Jean-Pierre Artisan Bakery has shifted its focus to wholesale operations. We take a look at why and what this means for lovers of baked goods across North Queensland.

19

The Round Table Our gathering of industry experts meet once again to discuss all things food, from restaurants to the best in fresh produce.

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In Season The best of Winter produce, ripe and ready for you.

39

Eat the World Join us as we celebrate international cuisine across Townsville, together with the human stars who create it.

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The Good Drop Winter Wine with Michel’s Restaurant’s Tanya Roberts.

56

Meet Up The Beefsteak & Burgundy Club with Gail Woodward.

58

Q&A We chat with Hazel & Cacao founder Talida Voinea about her kitchen staples.

60

The Scene What’s on and what you’re up to around town.

67

The Menu This season’s recipes.

48

Local Licks

73

Directory

Short foodie stories with a truly local flavour.

Navigate Townsville’s best foodie places and where to find TFM. TOWNSVILLE FOOD MAGAZINE


playing favourites

We share our teams’ favourite product picks, events, hot kitchen tips and other little bites for this season.

CHARC IT TO ME! Deli and charceuterie platters are a favourite here at TFM and we can’t quite decide if it’s because of our love affair with cold meats, or because they’re a little bit fancy, or because they are awesome to share... maybe it’s all three. Either way, there’s not many things that a good glass of wine and a plate of cured meat won’t fix and the cooler months are the best time to dive in for some carnivorous goodness.

This season...

Acess to a good butcher or deli is key to building such saliva-inducing artistry, and we recommend a visit to the newly-opened serviced deli at Otto’s Fresh Food Market for everything you need to DIY a platter at home (or place an order for them to assemble one for you). Alternatively, if duck and Grand Marnier paté, cornichon, brioche, quince, pickled vegetables, cured meats, gravlax salmon, caper berries and grissini sticks brought straight to your table is more your thing, be sure to try the charcuterie platter at Michels Restaurant (perfect for two). It’s divine!

Did you

IF YOU BOIL WATER BEFORE YOU FREEZE IT, YOU WILL HAVE CRYSTAL CLEAR ICE CUBES. YOU BURN MORE CALORIES EATING AND DIGESTING CUCUMBER THAN THE FRUIT ITSELF CONTAINS. APPROXIMATELY $30 OF UNPOPPED POPCORN EQUATES TO APPROXIMATELY $3,000 IN SALES AT MOVIE THEATRES. THE FEAR OF VEGETABLES IS CALLED LACHANOPHOBIA.

tsvfood.com.au // #tsvfood

Fresh lemon can be an all-purpose superstar in your kitchen. Try these hacks where lemon substitutes for hard-to-find ingredients, helps with kitchen cleanup and more. When life gives you lemons, start using them in better ways! CLEAN YOUR CUTTING BOARDS Scrub stubborn stains from your wooden or plastic cutting boards using half a lemon and coarse salt. This will also do away with heaps of nasty bacteria... all while smelling amazing! MAKE BUTTERMILK Don’t have any buttermilk on hand for pancakes and salad dressings? Stir 1 tablespoon of lemon juice into a cup of milk and allow to sit for five minutes before using. GET RID OF ODOUR ON HANDS Lemon juice helps neutralise odours from pungent foods like garlic and onion. After handling items that make your hands smell funky, wash your hands in a mixture of lemon juice and water. TENDERISE MEAT Fresh lemon contains enzymes that can help in tenderising meat and poultry. Add some fresh lemon juice to your marinades and leave for a few hours or overnight before cooking for softer proteins with extra zing.


Winter

to know you

OUR TOP WINTER EVENTS

A staple of many a cuisine across the world, rice is easy to ATOUCHOFSALT.COM.AU cook and incredibly versatile. It’s no wonder then, that we turn to it as a faithful carbohydrate accompaniment to so many dishes - particularly as the weather cools down (so good for mopping up those hearty casseroles and curries). But with such a huge variety to choose from and seemingly endless rainbow of colours, how do you know which rice goes with your dish? We have done the research for you and broken down the most common varieties to use at home.

Jasmine

02/07

AnooU e Aft wrnit h n LMargaretS

A staple of Thai cuisine, Jasmine’s Sip and savour your way through the of the Margaret River. long, fragrant grainsmany aretastes moist and S U N D AY 2 N D J U LY tender when cooked. Perfect with 12PM TO 5PM Thai-style curries, stir-fries and An afternoon well-spent involves winter-inspired dishes, distinctive wines, craft brews and live in pilafs. music. Join us, and we’re sure you’ll fall in love

An Afternoon with Margaret @ A Touch Of Salt P59 >>

Sip and savour your way through the many tastes of the Margaret River with winter-inspired dishes, distinctive wines, craft beer and live entertainment.

15-29/07

with Margaret just as we have.

Considered the healthiest variety of rice, brown rice is a whole grain with only the hull removed. It is high in natural fibre and vitamins and is a healthier substitute to white rice.

Pre-purchase to go in the draw to WIN a 5 course degustation with paired wines for two people valued at $250.

DETAILS

BROWN

2017 Winter Racing Carnival @ Townsville Turf Club P49 >>

Riverside at A Touch of Salt Entry $15 per person Food and drink tickets $5 Entry tickets available townsvilletickets.com.au

BASMATI

Basmati rice has a long, slim grain with a nutty flavour that becomes fluffy when cooked. A favourite in Indian and Pakistani cuisine, it is a beautiful accompaniment to curries.

BLACK

A unique variety, commonly eaten in Asian desserts. The grain is unhulled and dramatic in colour, becoming glutinous when cooked perfect for puddings and sweet dishes.

Get ready Townsville for the colour and glamour of the Winter Racing Carnival with six huge events over two weeks. Marquee packages available. Book early! RESTAURANT | CATERING

08/08 Riverway Sessions @ Riverway Arts Centre P51 >>

Enjoy a collection of hand-picked cabaret shows to enthral, entertain and inspire - all while enjoying delicious tapas delivered to your table before the show.

ARBORIO

The trademark short, round grains associated with arborio rice have a high starch content, making it the perfect ingredient for rice puddings and risottos.

WILD

Widely available in specialty stores, wild rice’s long, red grains become chewy when cooked and add a burst of colour and interest to pilafs and plain rice varieties.

04-06/08 Australian Italian Festival @ TYTO, Ingham P65 >>

This annual festival celebrates the rich Italian culture in the Hinchinbrook district. Boasting authentic Italian cuisine, and entertainment, it’s great family fun.

TOWNSVILLE FOOD MAGAZINE


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THE BEST THING

since sliced bread

There are few smells that can rival a warm, freshly baked loaf of bread or buttery croissant in the morning and when done well, it can truly be the best thing since‌ well, sliced bread. Luckily for us, Townsville boulangerie stalwart Jean-Pierre Artisan Bakery is killing it with delicious artisan sourdoughs, flaky croissants and delicate pastries on the daily. And now, they are focusing on their wholesale operations to ensure that these beautifully handcrafted treats are even more widely available for us all to enjoy. tsvfood.com.au // #tsvfood


cover star is often said that tradition, passion and adoration (as well as a heck of a lot of butter) must be poured into bakery goods in order for them to satisfy our stomachs, hearts and tastebuds. It is with a passion for quality and an appreciation for tradition that Jean-Pierre Danoy, Owner/Operator and namesake of Jean-Pierre Artisan Bakery delicately crafts sourdoughs, ryes, savouries, pastries and all other sorts of tasty treats. Having baked his way through over 30 years of artisan bread-crafting here in Townsville, Jean-Pierre and his family came from humble beginnings. Back in 1986 when Jean-Pierre arrived in Australia, they were the first French pastry chefs and bakers in all of North Queensland, operating their newly opened Le Café de France. Fast forward a couple of years and you will find that from there, Jean-Pierre branched out on his own, developing his own boutique bakery chain (known at the time as Jean-Pierre Patisserie) and offering a range of products that, although modest in size, never failed to impress. Let’s be honest, it has never been hard to feel the love in each bite of intricately made bread or pastry from Jean-Pierre’s offerings. Having gone from strength to strength over the years as he expanded from Ross River Road’s Colonial Village in to Stockland, CastleTown, Sunvale Shopping Centre and the Willows, JP knew that as with almost anything, change often leads to bigger and better things. Over time, the retail stores ceased trade in order to allow Jean-Pierre and his team to free up some time and man power and expand the wholesale arm of the business. Today, Jean Pierre Artisan Bakery is completely a wholesale operation and it is no surprise, with he and his team’s knack for tailoring products perfectly to a client’s needs - not to mention their desire to maintain an unsurpassable level of customer service. Recognising that it is best to do only one thing exceptionally well, JP and his team have realigned their focus in order to meet the constant and often overwhelming demand from Townsville’s top chefs, cafés, restaurants and food business owners for consistently high quality, hand-made bakery products. Geared up to supply wholesale customers from the modestly small to the very large, Jean-Pierre Artisan Bakery carries an extensive range (over 100 different product lines) of Artisan pastries, savouries, sweets and breads. Think the most decadent of croissants, cronuts and mille-feuille, the most enticing pies, quiches and sausage rolls and well, no one can argue that every meal can’t be improved with a perfect slice of sourdough. JP offers it all – and they are all products of from-scratch recipes that have been developed over many years, and with the extremely credentialed JP’s own carefully hand-crafted twist. Testament to Jean-Pierre Artisan Bakery’s high quality products, as well as their commitment to service, is their constantly growing client base, which includes restaurants, caterers and even a luxury island resort. At JP Artisan Bakery, it’s all about blood, sweat and baking. Currently supplying more TOWNSVILLE FOOD MAGAZINE


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than 140 wholesale clients and filling over 80 individual orders daily, the JP team work around the clock to ensure that the logistics of their operations are aligned with the needs of their customers. With their drivers on the road by 4am, followed by the pastry chef team in the kitchen by six, the baking team in at 2pm and their packers clocking on at 9.30pm daily, delivery times are accommodated, and their clients afforded the luxury of receiving their products as early as possible on any given trading day – with the convenient and generous order deadline of 2pm the day prior. Jean-Pierre’s ideologies play an important role in the development of new products and processes, with his ongoing research focusing on emerging consumer tastes. This allows him and his team of highly skilled staff to respond quickly to new product trends and in tsvfood.com.au // #tsvfood

turn, give their customers a competitive edge. They are always ready to customise their products and expand their range to take into account changing dietary needs, such as gluten free products. That all being said, keep an eye on them for some exciting and innovative new lines in the near future (plus perhaps even a new retail shopfront… but more on that later). Further to all of this, he and his team diligently craft their wares under the governance of a stringent health and safety program, ensuring the strictest hygiene and food safety standards. This essentially guarantees quality and freshness to each and every one of their clients – minimising any risk of defective or spoiled products for the end consumer. It is no secret that it is in the interest of any community for not just the people, but also the businesses around them to buy locally. This is a belief that JP holds

dear and his unwavering support and contribution to the local community is yet another feather in the plume upon his cap. The ingredients used to craft his bakery’s showcase of products are all sourced locally, with each and every one of their tasty morsels made by hand at their local Pilkington Street bakehouse. You see, for JP it is all about giving back, and he proudly sees things full circle by supporting those who also support him. It is no longer trendy to market a product by highlighting its local roots it’s imperative. His bakery employs local people and where possible, gives back even more to the community by way of their primary support of the Special Childrens’ Christmas Party each and every year. And as if that weren’t enough, they also throw their support behind their philanthropic customers who participate in events such as the Cancer Council’s Biggest Morning Tea, and have


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THE MOST DECADENT OF CROISSANTS, CRONUTS AND MILLE-FEUILLE, THE MOST ENTICING PIES, QUICHES AND SAUSAGE ROLLS AND WELL, NO ONE CAN ARGUE T H AT E V E R Y M E A L CAN’T BE IMPROVED WITH A PERFECT SLICE OF SOURDOUGH.

often been known to make kind donations of bread to sausage sizzles and barbecue fundraisers for local scout groups. It is a known fact that the traditional method of creating the perfect sourdough loaf involves only three ingredients: flour, water and salt, with the flour arguably the most important of these. We can’t help but feel that the process does require a few more ingredients than this, however. Today, the much-loved Jean-Pierre brand is synonymous with excellence and is the product of the perfect mixture of hard work, unyielding determination, and a passion for quality. Add a recruitment of highly skilled and dedicated staff, with a dash of impeccable round the clock customer service and attention to detail, together with exceptional baking traditions, recipes and techniques. Put all of that together and what you have is not just an array of Artisan products that boast both quality and consistency, but a solid bakery

supplier that could easily stand up against their larger wholesale peers (such as the enviable Sonoma and inspirational Brasserie Bread). To put it simply, it is the food retailers that have JP breads, pastries, sweets and savouries in their arsenal that are sure to attract Townsvillian foodies in droves. It is no secret that quality bread and baked goods are not something that can be purchased for a measly dollar at the conglomerate supermarkets and Jean-Pierre Artisan Bakery is a local purveyor that is shaking up the baking world. With their use of techniques that have been mostly forgotten by the mainstream industry, combining a mix of craftsmanship, artistry and even science, their unique flavours and exceptional keeping and eating quality are delivered in each and every piece of their hand-crafted product. They truly are a (bread) winner. TOWNSVILLE FOOD MAGAZINE


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Spelt, Sourdough, Pumpkin, Turmeric and Charcoal Bread all now available W H O L E S A L E A R T I S A N B A K E R Y & PAT I S S E R I E J P B A K E R Y. C O M . A U 1/89 Pilkington Street, Garbutt Phone: (07) 4728 2940 For business, large scale orders and catering. G L U T E N F R I E N D LY O P T I O N S A V A I L A B L E

tsvfood.com.au // #tsvfood

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D E L I V E R I E S 7 D AY S A W E E K


the round table

The

EACH QUARTER, TOWNSVILLE FOOD MAGAZINE IS HONOURED TO HOST A NUMBER OF FOOD AND HOSPITALITY INDUSTRY PROFESSIONALS, ALL OF WHOM ARE EXPERTS IN THEIR TRADE.

The experts and industry leaders published on the following pages are seated at the Townsville Food Magazine “Round Table”. They are well-known and well-respected masters of food in Townsville and across North Queensland. Expert contributors in a number of disciplines from fine dining to the best in bar service, they provide their advice and insight when it comes to the trends, hurdles and wins within their chosen field, while informing us as to what is on offer on our very own culinary doorstep each season.

IF YOU ARE AN INDUSTRY PROFESSIONAL THAT WOULD LIKE A SEAT AT OUR ROUND TABLE, PLEASE CONTACT: SARAH JONES Media Sales Executive 0409 272 461 sarah@townsvillefood.com.au

Photograph: Food by Jam / Photo by Maddy Voinea for Townsville Food Magazine, Issue 10

TOWNSVILLE FOOD MAGAZINE


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TA PA S YUM CHA S U N D AY S AT

TA PA S BAO STEAM BUNS MIANG PIZZAS

1 PA L M E R S T

B R E A K FA S T

SOUTH TOWNSVILLE

LUNCH + DINNER

4721 4900

FUNCTIONS

JAMCORNER.COM.AU

C AT E R I N G

tsvfood.com.au // #tsvfood


Epicurious

the round table

WITH MATT MERRIN AGFG Chef’s Hat recipient, Matt Merrin is the Executive Chef at JAM, one of Townsville’s top performing restaurants. Matt shares his passion to grow the food scene in Townsville, bringing you his own expert insight about what’s hot on the culinary front each season. bar, followed by a French Rosé, sitting outside on the terrace overlooking the river and city skyline.

SMOKED MEATS As the trend of smoking meat continues, we recently purchased a smoker at JAM. I have been hesitant of trying smoked meats on many a menu after a few disappointing experiences in the past, involving extremely overpowering flavour.

TAPAS SUNDAYS Tapas originated from local bars in Spain as snacks between drinks, enjoying slices of cured meats on thin bread. Today, tapas has become a very popular way to explore food and flavours from around the world and can be combined to make an entire meal. North America, Asia, Brazil and Mexico are all countries that produce exciting tapas and share-style dining. Our ‘Tapas Sunday’ lunches are a great way to relax, enjoy great food, wine and explore an array of flavours. A few popular items that can be found on our tapas menu include mushroom and herb arancini, sticky duck rice paper rolls with peanut sauce and a steamed bao bun selection of chicken, pork and tofu. A recommendation for a lazy Sunday lunch (especially on a winter afternoon) would be to enjoy one of the local Townsville Brewery beers on offer at our

you and your family will cherish forever. The food needs to be a huge factor; think creative canapés, live-action food theatre and local produce. No boring buffets please! Make your wedding more social for everyone: 1. Enjoy a stunning cocktail party

This was until I tried this new smoker and straight away knew we would have to purchase it for our own menu.

2. If you want a sit down meal, consider a share table styled menu. It’s such a great way to bring everyone together as guests receive a variety of food (and it tends to be more relaxed).

The smoker allows the meat to cook slowly and injects a subtle flavour, and there is an array of wood chip flavours available including hickory, apple and, for the guys, JD bourbon.

3. Celebrate in style with Magnums or Jeroboams of Champagne; it adds a special touch to your pre-dinner drinks.

A number of Food Trucks feature smoked BBQ meats and if I you are ever given the chance, I definitely recommend giving it a go. If you would like to go one better, pop in and try our own Hickory slow roasted chicken, served with sweet corn and almond emulsion, figs, leatherwood honey, silverbeet and radicchio.

WEDDINGS Winter is the perfect time in North Queensland for a wedding! If you are looking to redesign the ‘traditional’ wedding day, consider adding some unexpected elements - all designed to give your wedding an individual and unforgettable touch that

4. Consider how many guests you invite, keeping your numbers to a controlled level will enable you to personally spend time with everyone at the wedding. It also gives you a chance to increase the quality of food and beverage on offer, honeymoon or the all important wedding dress.. 5. With several leading restaurants now offering catering at home or selected venues around town, you have good options when it comes to serving quality food and beverage. And finally, a little quote: "My tastes are simple, I am easily satisfied with the best." - Sir Winston Churchill

“Tapas Sunday lunches are a great way to relax, enjoy great food and wine and explore an array of flavours.” TOWNSVILLE FOOD MAGAZINE


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Rambutan Townsville Restaurant + Bar : Level 3 : Opens every day from 11.30am 113-119 Flinders Street: Townsville QLD 4810 email enquiries@rambutantownsville.com phone +617 4771 6915 web rambutantownsville.com facebook /rambutantownsville twitter@rambutanresort instagram @rambutantownsvilleyha

Now open every day from 6am Level 1, Rambutan Resort Phone +617 4771 6915

tsvfood.com.au // #tsvfood


Raising the Bar

the round table

WITH MITCHELL DRIVER Mitchell Driver is the Food and Beverage Manager at Rambutan, one of Townsville’s leading bars, restaurants and hostels. With a passion for making great drinks and pairing them with fine meals, Mitchell shares his knowledge of the drops on the bar shelves this season.

Take advantage of the beautiful weather and the kind temperatures while you can. The overbearing heat has left us again, but only for a short while - so it’s time to join the crowds and come outside while it’s comfortable. With temperatures expecting to get even cooler moving forward, here’s a few of my favourite drinks to take advantage of in the short period of winter that North Queensland allows us.

YAMAZAKI SINGLE MALT 12yo One of the world’s most recognised whisk(e)y distilleries, the Yamazaki Single Malt 12yo has been difficult to get, due to such high demand. With its older brothers taking out various awards (some as prestigious as the world’s best whisk(e)y), it’s notability has climbed over the past few years. It has beautiful aromas of dried fruit and honey that translates into a delicate, mellow taste with a lingering woody dry

finish. When the fireplace at Rambutan is finally turned on, this would be a beautiful drink to have in your hand while sitting on the couch and listening to some live music on a Friday evening.

SAILOR JERRY CARIBBEAN RUM Truly a rum with a story, Sailor Jerry Caribbean Rum was a tribute to Norman “Sailor Jerry” Collins and the rum he used to make and drink as a US navy sailor. Being a spiced rum, it has delicate notes of cinnamon, clove and vanilla with a lingering oak woodiness. Overall, it is quite a strong proof, but goes down really smoothly and, in my opinion, is one of the best rums on the market for its price. I enjoy Sailor Jerry’s neat - which is surprising for its price level. The spice and vanilla take away the burn but still warms you from the inside. For those who prefer a mixer, it lends beautifully to fresh lime and ginger ale.

FLAMING BULL The Flaming Bull is one of our new cocktails using Red Bull products. The flavours of new release Red Bull products have been a surprisingly refreshing and tasty addition to some of our cocktails. The Flaming Bull makes use of Bacardi Fuego, bitters, pineapple, Red Bull Tropical Edition, lime and mint. Bacardi Fuego is a new line for us here at Rambutan and has become quite a popular flavour for cocktail additions and shots. Flavours of cinnamon, orange peel, and plum come to life with a peppery-kick finish. In this cocktail, the Fuego lends itself well to the fruitiness of the pineapple juice and Tropical Red Bull - but the cinnamon and pepper combine nicely to create a pleasant wintery drink. With all that being said, enjoy the rest of the cool weather. Whether it be food, drink or anything else that makes your Townsville winter worth it. Go out and indulge (while you still have the chance)!

“When the fireplace at Rambutan is finally turned on, this would be a beautiful drink to have in your hand while sitting on the couch and listening to some live music.” TOWNSVILLE FOOD MAGAZINE


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FLOUR . WATER . SALT At Three Loaves, we respect that the best breads take days to prepare. We take three basic ingredients and turn them into wholesome, additive-free, traditional loaves.

It’s the Artisan way.

TRADITIONAL AND MODERN BREADS AND ROLLS CROISSANTS, PASTRIES, SCROLLS, CAKES AND TARTS PIES AND SAUSAGE ROLLS LOW-GLUTEN AND ALLERGY-CONSCIOUS VARIETIES

Open daily at The Precinct, Village Road, Idalia | Phone 07 4729 0707 For wholesale enquires please contact Andrew at greatbread@threeloaves.com.au tsvfood.com.au // #tsvfood


the round table

Knead to Know WITH ANDREW FRAZER

The team at Three Loaves Bakehouse are always on the go, with new treats for any time of year. This edition, Andrew Frazer (owner and head baker) passes on a couple of his beautiful recipes for baked treats to warm you up this winter. • 80g butter • 40g baking powder • 450ml milk Using hands, rub together butter and flour. Once combined, rub in remaining dry ingredients. Make a well in the centre of the flour mix and add milk. Using hands, mix together. The trick is to not over mix, just bring together until all dry ingredients are combined.

When the weather cools down, things start to heat up here at Three Loaves, with our warm ovens bearing comfort food, each and every morning. For example, cob loaves, thick and crunchy, are great for pulling out the centre and filling with soup. Our range of sourdough and spelt breads are a fantastic winter option for warm soups and stews... try our new caramalised onion and cheddar falvour. Or for something extra tasty, why not pop one of our cheese and bacon or spinach and feta twists into the oven for a flavour-packed, crunchy dipper! Scones are also a perfect warm, sweet treat great to enjoy with a hot cuppa on those chilly days. Toped with your favourite jam and lashings of cream, yum! Here is my basic recipe for the perfect scone:

SCONES • 800g plain flour • 80g sugar

Ball up on a floured surface, press flat to about an inch thick. If you don’t have a scone cutter you can use the lid from a can of cooking oil spray. Cut out scones and place on baking tray, place in straight rows, just off touching each other. Lightly flour tops or wash with milk once trayed. Place in oven preheated to 200°C and bake for approximately 18 minutes. To check, place finger between scones - they are ready when no longer tacky. Note: you can make variations - once the scone mix is combined add anything you like such as blueberry and white chocolate, pumpkin (roast the pumpkin first and remove skin), spinach and feta, or dried fruits. Our pies and sausage rolls are famous and the perfect way to warm up on a cool winter’s day. We carry a total of 12 different pie flavours, all of which are incredibly moreish! All of our pies and sausage rolls are made on site with the freshest meat cuts and pastry from scratch. Try the Beef and Burgundy pie; a

chunky, slow cooked steak with red wine sauce encased in our flakey, buttery pastry. While not many things can beat our savouries here at Three Loaves, I will let you in on a basic recipe for sausage rolls that you can make at home:

SAUSAGE ROLLS • • • • • • •

1kg fine pork mince 350ml water 250g breadcrumbs 1 egg Salt and pepper Paprika to taste Pre-prepared pastry sheets (available at Three Loaves) • 300g caramelised onion (cooked in balsamic vinegar and brown sugar) * you can also add vegetables, cheese, bacon and other flavours to your liking Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine together in a bowl. Roll out pastry. Cut pastry sheets in half. Place a mince portion down the centre of pastry. Beat egg and brush edges. Roll up to enclose filling. Place onto baking trays, seam side down. Brush with egg. Bake for 20 minutes, reduce heat to 180°C, and cook for 10 minutes until golden. Serve with tomato sauce. And there you have it, a couple of delightful, tummy warming recipes you can try at home - straight from the Baker’s mouth. But if baking isn’t your thing, let us do the work for you - be sure to visit us this winter at Three Loaves where these products are available for you, ready to eat all season.

“When the weather cools down, things start to heat up here, with our warm ovens bearing comfort food each morning” TOWNSVILLE FOOD MAGAZINE


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Off The Hook WITH MARK THE MONGER

Ingham Road Seafood has long been established as one of Townsville’s leading fresh seafood retailers over the past ten years. A local, family owned business, you can ‘meet the mongers’ as they give us the low down on the freshest and the best in seasonal seafood.

There is a misconception that seafood is expensive and only for celebrations. However whilst some products may be a luxury, there are still many seafood choices that are very affordable and able to be included in everyday cuisine. This time of year, we are starting to see more prevalent catches of Blue Threadfin, Flake, and Queenfish - all of which retail for under $20 / kg. Grey mackerel and Spanish mackerel are starting to come back into season also. They are all perfect for mid-week dinner options and are great crumbed, battered, fried or grilled, and hold together well in curries or stews. Mackerel cutlets are delicious marinated or flavoured with rosemary and olive oil and pan fried or barbequed... and at $23.90 / kg they make an affordable, delicious meal. As the weather is cooling down another great meal option is Seafood Chowder. Made with 600g of our freshly made Marinara mix (approx. $12 for 600g) it really is delicious and filling.

SEAFOOD CHOWDER • 600g Marinara Mix • 1 large leek thinly sliced • 300g cubed sweet potato • 300gm cubed Sebago potato • 4 finely chopped rashers of bacon • ¼ cup plain flour •1 litre chicken stock • 2 corn cobs (kernels removed) • ½ cup pure cream • 1 tbsp chopped fresh dill. Melt butter in a heavy saucepan over medium-high heat. Add leek, sweet potato, potato and bacon. Cook, stirring for 5 minutes or until leek has softened. Add flour, and cook stirring for 2 minutes. Gradually stir in the stock and 2 cups of cold water. Bring to the boil and then reduce the heat to medium. Simmer uncovered for 20 minutes or until thickened slightly. Add the corn, marinara mix and cream. Cook, stirring occasionally for 10 minutes or until the seafood is cooked through. Serve with crusty bread and enjoy!

This one will definitely be featuring in the Monger household very soon! Did you know that we make our own range of fish cakes? We make traditional, Thai, Barra, Gluten Free Salmon and Ginger and Crab varieties to name a few. These sell for just $3 each and are great with a side salad - or pop one into a roll for an easy fish burger option! We always have an affordable cooked prawn available as well - usually a mix of Endeavour, Tiger and King prawns. Currently our cooked mixed prawns are available for $23 / kg. Although slightly smaller than our King and Tiger prawns they are a very tasty option and should not be ignored! Don’t forget our other affordable seafood options such as Black Lip mussels, whole squid, fish wings, and Green prawns. So if you are on a budget but would like to eat more seafood then come in and see us and check out our enormous range of options - there is something for every taste and every budget.

“While some products may be a luxury, there are still many seafood choices that are very affordable and able to be included in everyday cuisine.” TOWNSVILLE FOOD MAGAZINE


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Meat the Butcher

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WITH MATTHEW SHAW Feeling the shift in the weather? Settle the soul with some staple slow-cooker meals to warm you up this winter. We chat to Matt the Butcher at the all new Otto’s Meat Market about his top picks for the seaon.

There’s nothing easier than slow cooking and it’s a happy coincidence that the cuts of meat best suited for slow cooking are also the least expensive ones. Even when set on high, a slow cooker is still cool enough to slowly convert the meat’s connective tissue from collagen to gelatin - that’s why slow cooked meat is described as “fork-tender, melt in your mouth”. The well-marbled, collagen-rich meat comes from the parts of the animals that get the most exercise. These cuts are generally fattier, which ensures that they won’t dry out during the long cooking process. Even if you don’t have an electric slow cooker, you can still enjoy slow cooked dishes. In fact, there are many ways to slow cook food, from simmering it in a

cast iron pot, baking it in a casserole in the oven to using the low n slow BBQ technique.

MY TOP CHOICES 1. Pork shoulder (Pork Butt) 2. Chuck steak 3. Beef brisket 4. Lamb shanks 5. Short ribs 6. Beef cheeks. To add to Otto’s Meat Market’s extensive range of meat and poultry, we also have a number of game meats perfect for slow cooked winter meals.

OTTO’S GAME MEATS 1. Rabbit 2. Duck 3. Venison 4. Quail 5. Goat. When meals are slowly cooked over a low temperature, the ingredients tend to retain their nutritional content. For the time poor (which let’s face it, is all

of us) the meals are left to slowly bubble away for hours. This way, you can choose when you want to make dinner, whether it’s first thing in the morning or the night before, leaving you to get on with your day while dinner takes care of itself.

MY TOP SLOW COOKED RECIPE IDEAS 1. Beef Cheek Ragu 2. Massaman Goat Curry 3. Red Wine and Garlic Lamb Shanks 4. Hearty Beef Casserole 5. Boston Rubbed Smoked Pork Shoulder. Specific recipes for these classics can be easily found on the internet, but come in and see us at our newly opened meat market, where you can chat to us at our serviced counter about the perfect cuts to keep you, your family and friends warm, happy and hearty this winter.

“You can choose when you want to make dinner, whether it’s first thing in the morning or the night before.” TOWNSVILLE FOOD MAGAZINE


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IT’S ALL ABOUT T H E F L AV O U R … Whether it’s our charcoal or gas barbeques, the legendary flavour achieved by cooking on a Weber BBQ is at the heart and soul of everything we do.

Webers ‫ ׀‬Barbeques ‫ ׀‬Engel Fridges & Freezers Outdoor Furniture ‫ ׀‬Camping 180 Charters Towers Rd, Hermit Park

07 4725 5114 bbqtownsville.com

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Right On ‘Cue

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WITH SHANE RYLAND With decades of experience under his apron, it’s fairly safe to say that Townsville local Shane Ryland knows a thing or two about how to BBQ like a pro. Each issue, Shane lets us in on his barbeque obsession. • Ensure you have accurate and sturdy temperature monitoring equipment on hand.

There aren’t many things better than spending your Sunday outside working on a recipe that can take anywhere between six and 16 hours to cook. The low and slow movement is certainly taking off here in Townsville, so if you are looking to explore the tasty world of BBQing and cooking the most succulent meats to enjoy the way they were meant to be eaten, you’ve come to the right place - as I have put a few tips together for you to help see you on your way. Temperature: One of the most common misconceptions for BBQ beginners is that it is the same as ‘grilling’, but that is not the case. Grilling uses high and direct heat whereas BBQing calls for longer cook times with indirect, low and consistent heat. A couple of top tips: • Be sure to keep temperatures even and consistent throughout the cook. • Know what internal meat ‘done’ temperatures work best for the cut of meat you’ve chosen to avoid a tough or dry finished product.

Cooker: Put simply, having a well-made cooker or smoker (aka ‘pit’) is essential. You want something that uses either charcoal or wood as the heat source; this allows that indirect low and slow heat I was talking about earlier. When cooking with a pit, be sure to invest in a quality product. Good design will ensure correct airflow so as to avoid unwanted temperature spikes. Popular styles of cooker include kettle, offset and bullet or egg style smokers - and we carry all of these, with well known brands such as Hark and of course, Weber. Fire: Don’t let fire intimidate you - BBQ is all about confidence! As opposed to grilling with gas, low and slow uses charcoal or wood (or both) as the heat source. Many pitmasters will use charcoal briquettes or natural lump coals. These take a little while to get started, so it is recommended to use a starter torch or a charcoal chimney to get on the go. Many cooks will also add wood chunks for added flavour and aroma. Popular choices are apple, hickory, mesquite or pecan, and will often depend on the meat being cooked (be sure to come and see us as we carry a huge range of charcoal and wood lump products). Many also forego the charcoal lumps completely and go straight to wood as the source. This is more common with those utilising offset smokers and will often depend on availability of product… seasoned ironbark is a big favourite in Australia, as it is available in abundance.

Meat: There are so many dishes you can make with BBQ, but the four most popular would have to be pulled pork, chicken, ribs and brisket. I would recommend three things straight up: 1. Do your research! Know the required internal temperature for your chosen meat product and know from where on the animal it is cut. The internet is full of info from seasoned pitmasters on this very topic. 2. Use secondary (cheaper) cuts of meat like blade, cheeks, chunks, chicken wings and even sausages when you are first starting out. This will help you get to know your smoker and fine tune your processes, without turning a beautiful (expensive) brisket into a sneaker! 3. Rest. Like you would do with a good steak, never forget to rest your meat – no matter the cut. This allows the fibres to relax, reabsorbing the juices, flavour and moisture. That just about covers the basics for you, but the world of BBQ is a big one, so in all honesty, we have barely scratched the surface! The most important tip I can really give you if you are looking to venture forth in to the low and slow movement is to have fun. Enjoy finding your favourite cuts, injections and rubs, embrace the great outdoors and relish in cooking for your family and friends. And finally, don’t forget that the team and I at Ryland’s Barbecue Obsession are always here to help and answer any questions you may have. Happy cooking, Pitmasters!

“Don’t let cooking with fire intimidate you... BBQ is all about confidence!” TOWNSVILLE FOOD MAGAZINE


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North Queensland’s Leading Specialty Coffee Expert Wholesale Coffee • Barista Training • Espresso Bar

Unit 14/37 Civil Road, Garbutt • 0478 745 181 facebook/specialtycoffeetrader • specialtycoffeetrader.com.au tsvfood.com.au // #tsvfood


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Grounded WITH JEAN-PAUL SUTTON

Multi-award winning Barista champion Jean-Paul Sutton is one of Australia’s most recognisable coffee experts. As part of a successful career leading the development of Queensland’s Specialty Coffee Industry, he plans to take the region’s coffee scene to the next level - from right here in Townsville.

WASHED / WET HULLED The washed process completely separates the coffee beans from the rest of the cherry. It requires large volumes of fresh water, which is why this style of processing is traditionally associated with regions with more abundant rainfall.

COFFEE PROCESSING

Firstly, the coffee cherries are washed in clean, fresh water and pulped to remove the skins and outer flesh from the beans. The beans are however, still covered in the sticky pulp (or ‘mucilage’) that must be completely removed before drying. Mucilage composed of natural sugars and alcohols play a crucial role in developing the sweetness, acidity and overall flavour profile.

The coffee bean we have come to know and love is actually the seed of a cherry. Before it’s roasted, ground, extracted and drunk, the seed must first be processed.

The mucilage is removed either with fermentation (where the fruit mucilage is broken down) or mechanically. The coffee is then washed again to remove the remaining fruit, and then dried on a patio, raised screen bed, or by using a mechanical dryer.

Here’s some information on the three most commonly practised processing methods.

The wet processing generally imparts cleaner, fruitier and more acidic flavours to the coffee.

NATURAL / DRY METHOD The natural process is the original manner in which coffee was processed. The cherries are dried with the beans inside, like drying a grape into a raisin. The beans are dried with all of their layers intact, including the coffee cherry and mucilage. The cherries are spread in

a thin layer on patios or raised beds and raked regularly to maintain even temperatures from top to bottom, and this drying process can take anywhere from three days to three weeks depending on the region. Once the cherry is dried, it turns into a dark brown pod that is hard to the touch; the green seed is taken out, leaving the other layers behind. Over the drying period, sugars and flavours in the fruit are concentrated and absorbed into the bean, imparting heavier body and lower acidity, and a powerful yet refined fruit flavour.

PULPED NATURAL / HONEY METHOD The washed process and the pulped natural process are very similar in the first step - the cherry is removed (pulped), but pulped natural coffees are dried with all or some of the sticky fruit pulp still attached to the bean. So we can see that this process is a kind of compromise between the natural method (in which the beans are dried while entirely encased inside the fruit), and the washed method (in which all of the soft fruit residue, both skin and pulp are scrubbed off before the coffee is dried). Pulped natural/honey coffee can have more body and lower acidity than the washed process, and a cleaner, more uniform cup than the natural process.

“Mucilage composed of natural sugars and alcohols play a crucial role in developing the sweetness, acidity and overall flavour profile.” TOWNSVILLE FOOD MAGAZINE


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Lettuce Know

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WITH LUKE CLASIE When your green grocer has over 20 years industry experience, you know he knows a thing or two about fresh produce. Luke Clasie, manager of Lamberts Fresh Produce talks us through what is ripe and ready this season. For many years when we were buying off local producers, we just assumed that anything that was local was going to be good. Now I hate to be the bearer of bad news, but just because it’s local doesn’t mean it is fabulous. Don’t get me wrong - we love our farmers here, but there is much more that goes into growing fresh produce then just planting a seed, waiting for it to grow and then selling it.

A STORY TO TELL Rockmelon, honeydew, beans, corn, capsicum, rambutan, mangosteen, dragonfruit, tomatoes, avocadoes, potatoes, onions, bananas, pineapples, zucchini, squash, eschallots, cabbage, paw paw, passionfruit, pumpkin, Asian vegies, herbs and much, much more are all coming direct to Lamberts Fresh Produce from local producers and farms from Bowen to Charters Towers, up to the Tablelands and everywhere in between!

I don’t know about you, but I have tried to plant and grow my own vegetables in the back yard (it’s a great activity to do with the kids). When we finally get our tomato plants nice and high and looking a million bucks, we always get super excited. But then, all of a sudden they go yellow and die - just as you think that it is time for your first harvest. It tends to all go awry around the same time your son pulls out your massive parsley bush thinking it was carrots (but that’s another story). The reality is that to produce quality fruit and veg, you need to fertilise, prune, pray for good weather, hire an agronomist to do soil and leaf tests (to find out what your crop is lacking so that when the produce is picked it is going to be flavoursome).Then there is correct handling to consider; cooling and temperature will ensure that the produce has a great shelve life and that the consumer has a beautiful product to take home. Over many years, we have built up relationships with our growers which ensures that all have an understanding of the quality and freshness our Lamberts

customers expect. One of Lamberts’ long-time friends is a smaller family farm located on the banks of Crystal Creek. It has a sandy loam soil which is great for growing veggies. Hall family Farms is mainly run by Damon (Rowdy) Hall, with his wife and four daughters. In the winter monthsthey produce zucchini, squash, corn and cucumbers, then paw paw, passionfruit, limes and hay throughout the rest of the year. It is only when talking to Damon that you really understand why he is farming... it’s because he loves it. During the season he is up before dawn, picking and packing his produce and on most days, he will work well into the night. He delivers his produce to Lamberts personally to show off his wares twice a week, then on the weekends he is running hay four hours down south to help out another farmers struggling with the drought. And that’s what really keeps it interesting here at Lamberts. Every product has a story. It could be where or how it was grown, or it could be how our fresh chicken and beef come in whole and we make all of our specialty lines like Kiev, mignons, sausages, rissoles, smallgoods here in house. It is all a huge team effort between our suppliers and our staff and it really gives our team a great sense of achievement knowing that each and every week, we have created something for ourselves... and most importantly, for our customers.

“That’s what really keeps it interesting here at Lamberts. Every product has a story.” TOWNSVILLE FOOD MAGAZINE


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LUKE CLASIE, OUR EXPERT CONTRIBUTOR FROM LAMBERT'S FRESH PRODUCE, FILLS US IN ON THIS SEASON'S BEST... AND IT'S ALL RIPE AND READY AND WAITING FOR YOU.

Queensland Citrus Queensland has three major growing regions of citrus which include Emerald, Central Burnett and Bundaberg. Mareeba in the far north, is also home to an abundance of limes. Mandarins are now in season, with the two main varieties being the Imperial and Honey Murcotts. There are some other varieties in Hickson and Aussie Rippers. Queensland Navel oranges and lemons are also in full swing and are exceptional eating!

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Sunshine Coast Strawberries Strawberries are grown all year long in Australia, but they are at their best in Queensland when the Sunshine Coast season is in full swing.... which is right now. The Sunshine Coast season (May - October) produces 33% of the total of Australian production in just these five months of the year. There are three main varieties: Camarosa, Festival and Rubygems. Generally after the Brisbane Ekka (known for their famous strawberry sundaes which utilise about 10 tonne of fruit each year) is when you will see some really good quality fruit at the best price - so keep your eye out around the end of August!

Local Yellow Button Squash Also known as pattypan squash, scallop squash, granny squash and custard squash, and a close cousin of the humble zucchini, button squash are at their best during the dry, making them an awesome local winter vegetable. Delicious baked or steamed whole and served with butter, or even chopped up and thrown through a stirfry, these cute little gems look amazing and add a gorgeous pop of colour to any dish.

Local Cucumber There aren’t too many fruits as cool as a cucumber. They are super low in calories and extremely hydrating (how could they not be, when they are made up of 96% water?). They are so low in calories in fact, that there are only eight calories in a half cup serving. There are hundreds of varieties of cucumber, and they are generally classified as being for slicing or pickling, with the slicing varieties grown for eating fresh, and the smaller, thinner skinned varieties destined for the brine jar. A beautiful, refreshing fruit with a delightful crunch that is perfect for salads and cruidite platters.

TOWNSVILLE FOOD MAGAZINE


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wednesday - sunday 5:30pm - 6:30pm (07) 4721 2567 ~ PIERRESTAURANTANDBAR.COM.AU

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This winter, we are taking off on an international food fare - without even setting foot on a plane. One of the greatest thing about Australian food is that all of it either comes from, or is influenced by, other cuisines.

objectively call which cuisine is the most delicious, but if you ask your tastebuds, they know what will make your mouth water.

Delicous food is made all over the world and every region has its own characteristics. From the exquisite dishes of the French to the romance and robustness of the Italian, one can never go hungry if open to and willing to try new experiences. It is impossible to

Join us as we celebrate international cuisine in Townsville, together with the human stars who create it. You can point your compass in any direction in Townsville and you are bound to come across delicacies at every turn, quite simply, because our local restaurants,

takeaways and cafĂŠs offer it all. We have picked just a handful of our favourites, and give a nod to their heritage, as we sample some of the finest multicultural cuisine offerings across North Queensland.

TOWNSVILLE FOOD MAGAZINE


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the scene

We invite you to enjoy the taste of

The finest Czech cuisine right here in Townsville

Dinner Tuesday – Saturday 5.30 – 10pm | Private Functions 1/12-22 Village Dr, Idalia QLD 4811 07 4729 0929 | praguerestaurant.com.au tsvfood.com.au // #tsvfood

TOWNSVILLE FOOD MAGAZINE


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TY

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A D I TI

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DESTINATION :: CZECH REPUBLIC

PRAGUE RESTAURANT

Jerry and the Tilemakers is an iconic Townsville business, with few residents unfamiliar with their colourful marketing and global search for the best products. North Queensland has been a happy home for owner and founder Jerry Kovarik, which is why he wanted to share the experiences of his birth country with its residents. Prague Restaurant Bar & Grill at Idalia’s The Precinct is Jerry’s way of doing this. While our salty sea breezes and aromas of mango dance under his nose every day, Jerry still remembers the exotic scents that filled his childhood home. That is what he wants to share with you. The dining room table was never a boring place back home in Czechoslovakia (now split into the Czech Republic and Slovakia). Every meal would present a new experience to tuck into, which has been replicated at Prague Restaurant Bar & Grill, where you can expect a dynamic and ever-evolving menu.

All of the dishes are centered around Czech family recipes where the sauce is key. Fresh, local ingredients are used to craft all of these sauces from scratch, starting from the vegetable base through to the seasoning. Jerry regards these sauces as the hero of the plate, with the slow roasted and marinated meats the accompaniment. And then, these beautiful dishes are topped off with traditional, carbo-licious Czech sides like dumpling, potato or rice. While Jerry is the muse, Dwayne is the architect. A chef of 18 years who has cooked for celebrities and even royalty across Australia and New Zealand, Dwayne works closely with Jerry to ensure the authentic Czech flavours are all present. The signature dish is Svickova Na Smetane - marinated and slow-roasted sirloin of beef with a creamy vegetable sauce, cranberries and lemon, served with dumplings. The most recognizable offering is Gulas. It’s a traditional goulash made with paprika, onion and beef served with dumplings that will

send your tastebuds on quite the journey. One of the most popular dishes on the menu is the Hladovy Jarda - a slow roasted pork hock in dark beer with smashed potatoes, red cabbage, sauerkraut, and pickled vegetables. It’s also affectionately known as the Hungry Jerry. Mealtimes in Jerry’s childhood were always about family, which is what he wants his diners to experience. Many of the dishes on the menu are served up with sharing in mind - encouraging robust conversation around the food centrepiece on the table.

The Precinct, Shop 1, 12 - 22 Village Dr, Idalia 07 4729 0929 praguerestaurent.com.au TOWNSVILLE FOOD MAGAZINE


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DESTINATION :: ITALY

MICHELANGELO’S PIZZA & PASTA It goes without saying that there is no shortage of food at the family dining table when you sit down to eat in Italy, which is exactly why owners Bruno and Christian Moretto went big with their Italian fast food restaurant Michelangelo’s Pizza and Pasta. Hearty helpings are the order of the day at Michelangelo’s, with the restaurant known for its famous Bigfoot pizza… 12” x 24” and 18 slices of cheesy deliciousness. The menu was inspired by a strong Italian heritage that dates back decades, and a love of large servings where no one leaves the dinner table hungry. You won’t find parmigianas (chicken or veal), as big as the ones at Michelangelo’s and each serving comes heaped with either spaghetti bolognaise or chips and salad on the side. And we mean it when we say ‘heaped’. And if life gets too hectic to eat out, no problems. Michelangelo’s will come to you with home delivery all over tsvfood.com.au // #tsvfood

Townsville including outer suburbs like Rangewood and Rupertswood (T’s and C’s apply). Like Mama over the stove in Rome, the staff at Michelangelo’s take pride in every dish they serve up. Ingredients are fresh and sourced locally, and each recipe harks back to old family cookbooks to ensure the ultimate Italian experience. Everything is prepared daily and in-house as well, right down to the meatballs on the pizzas. There are 25 different pizza options available, with too many varieties to list here… and if you find none of them fit the bill (we think it would be a rarity), then you can always mix and match with their offerings of the freshest ingredients to create your own. But If pizza and parmigiana are not your thing, there is plenty of variety in the menu as well. You can indulge in a tender cut of meat with the Steak Dianne or try your hand at any of the mouthwatering chicken dishes. These

include the Chicken Princess (chicken pan-fried in garlic butter with caramelised onions with a mushroom, asparagus and pink peppercorn sauce with camembert cheese), the Cacciatora (garlic sauce including caramelised onions, capsicum, mushroom, olives and a red wine tomato salsa) and the Chicken Royale, resplendent with its crispy bacon garlic prawn sauce trimmings. Look out for the value meals and the regular deals, including the Early Bird Special and Cheap Tuesday. Gluten free options are also available. So if you have a massive hunger, some and see the team at Michelangelo’s… yumma mia!

117 Bamford Lane, Kirwan (07) 4755 1978 pizzaandpasta.com.au


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DESTINATION :: FRANCE

CEDRIC CORRE PATISSERIE If Cédric Corre’s pastries could talk, they would sing. And local fans of pies, short crusts and pastries can thank their lucky stars that his global journey has ended up here in Townsville. French sweet sensation Cédric Corre Patisserie has recently opened the doors to their new site at ther Hermit Park Shopping Centre and it has been a long trek to get there, with Cédric beginning the journey in his native France - the undisputed home of the pastry. With the words of his mentor ‘you will never make it as a chef’ ringing in his ears, a teenage Cédric was at a crossroads 20 years ago. Luckily for us, his path was guided by the advice of three young men who persuaded him to pack it all in and move to Australia to try his hand at pastries. Cédric has never been one for the conventional, and after working in France, he took his thirst for culinary learning to Réunion Island, the USA, London and eventually to Sydney.

With every footstep, he gained a new slice of knowledge and much to our delight, armed with a cookbook full of tasty pastry treats and a desire for warmer air and a beachside lifestyle, Cédric’s journey ultimately ended up in Townsville. Cédric Corre Patisserie cut its teeth on Bundock Street, where Cédric remembered the words of those three lads back in France and took the plunge to start his own business. Here he learned the art of customer service, staffing and baking on demand. Now Townsville, lick your lips. Because the new store offers everything you crave from a bakery and so, so much more. First of all, the iconic Australian pie gets a unique Cédric twist, with burgundy steak, jalapeño chicken and breakfast pies just some of the options on the new, mouth-watering menu. Everything on the menu is influenced by Cédric’s travels and experiences, with vanilla slice, lemon meringue, fruit tarts,

chocolate tarts, birthday and celebration cakes, croissants and heavenly baked bread just some of the items on offer. The journey continues, with North Queensland’s love of seafood set to shape some of the option. A lobster or crayfish pie baked with real caviar inside as well? Don’t mind if we do! And to make it all that more special, all ingredients are either sourced locally, or from France (for those special Cédric touches). So for baked goods that are elegant and upmarket, but also feature a unique North Queensland twist, join the chorus that are singing the praises of Cédric Corre Patisserie.

Hermit Park Shopping Centre, 124 Charters Towers Rd, Hermit Park 0400 551 701 cedriko28@gmail.com TOWNSVILLE FOOD MAGAZINE


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DESTINATION :: USA

AMERICAN BIG DOGZ From sprawling ranches to Kim Kardashian’s derrière, Americans like everything to be big. This certainly doesn’t exclude the humble hot dog, which is so much more than just a ‘bun and hot dog’ in the Land of the Stars and Stripes. So slide on some extra comfortable pants, strap on your bib and prepare to be gobsmacked by the inventions on offer at American Gourmet Hot Dogz at Warrina Arcade and their newly opened store at CastleTown. Theirs is a menu with a mission: to prove that hot dogs can be the world’s premier fast food. With this mission in mind, all inspiration has come from the home of the dog in the United States. There, 20 billion hot dogs are sold every year with each of the 50 states providing their own unique twist on the classic. American Big Dogz aims to take you on a tour from Los Angeles to Las Vegas. From Texas beef to Florida’s beaches. tsvfood.com.au // #tsvfood

Take the Miami South Beach Dog as an example. First of all, the American Hans hot dogs are individually sliced and left to marinate in a special barbecue sauce. These pieces, popping with flavour, are then placed into a fluffy nine inch roll, where Mexican taco beef bean, seasoned and cooked with fresh onion and bacon, is heaped on top. Mouth watering? We’re just getting started.

Still not big enough? Then take your pick of seven additional toppings and six sauces to create your own masterpiece. And because American Big Dogz know you will back for more, there is a loyalty program where you get your fourth dog for free, and when you saddle your hot dog into a combo meal, the kids will get a free Puppy Dog (and who doesn’t love puppies?).

The pièce de résistance is the toppings, with mozzarella cheese and three different sauces - sweet chilli, barbecue and aioli - all drizzled over the meaty goodness. It truly is like biting into an explosion of flavour.

Walking through the doors of American Big Dogz is just like taking a trip to America; with travellers, US ex-pats and those who have always wanted to travel to the Land of the Free all remarking that this as close as you can get to the real thing.

This is just one example, with the Las Vegas, Los Angeles, New York, Hawaiian, Great Big Texas and Brooklyn Pizza Dogs all waiting for you to sample. There is also the Classic Dog to ease you in, the Puppy Dog for the young ones and other treats like nachos, tater tots and the Trump Dog (fried hot dog on a stick) so you can get adventurous and mix it up.

CastleTown Shoppingworld, Hyde Park 0423 884 722 americanbigdogz.net


highlight

DESTINATION :: TEX-MEX

CACTUS JACKS BAR + GRILL Between colour-bursting cocktails and fragrant dishes that will have your eyes rolling in foodie pleasure, you’re going to want to get all ‘south of the border’ and sort your Tex-Mex cravings at Cactus Jacks Bar & Grill. It’s difficult to cram in nearly 30 years of history behind the Cactus Jacks story, but it starts in the 1980’s, right here in Townsville. Founders Jon and Sharon Van Grinsven were well travelled, having visited Texas numerous times, where they developed a deep seated love of South-Western and Mexican food, and were taken away by the unique and infectious atmosphere found in the bar rooms, roadhouses and restaurants of cities like San Antonio and El Paso. At that time, the whole scene showed the restaurants here at home to be very, very boring and so the pair decided to create something of their own that reminded them of those places they’ll love to visit... opening the first Cactus Jacks restaurant on Palmer Street where it still stands today.

The menu at Cactus Jacks bears some weight, with loads to choose from and absolutely something for everyone. It’s the sort of food you can pick up, eat with your hands, make a mess and most importantly, absolutely savour – it’s no surprise that this place brings the crowds. We’re suckers for a good steak and the Cactus Jacks menu has got that covered. It also spans other Tex-Mexican favourites such as chimichangas, enchiladas, quesadillas and nachos (with buckets of beers, cocktails and sangria to wash it all down). But the pillar of their menu would have to be their signature fajitas. It’s a simple, yet eyecatching dish, made with their own secret Texas BBQ sauce (proudly made on site). The whole thing just has that little somethin’ somethin’ and an aroma that will make sure you don’t forget you’re at a Cactus Jacks restaurant. Dessert should never be forgotten and these guys are famous for their chocolate nachos – served with a rich

and velvety chocolate sauce and ice cream. They’re just so eye-rollingly good. Add one of their famous frozen margaritas to your meal (original or flavoured) and settle in for a Tex-Mex themed fiesta. The long tables make Cactus perfect for large groups, with the bustling atmosphere and awesome bar pretty much guaranteeing a fun night out. Yep, Tex Mex food is epic and we are of the strong belief that you should eat as much of it as possible. Do it at Cactus Jacks and thank us later… it’s tex-mexcellent!

Palmer Street and Cannon Park Palmer St 07 4721 1478 Cannon Park 07 4723 7839 cactusjacks.com.au TOWNSVILLE FOOD MAGAZINE


local licks

You’d have to be living under a rock not to have felt the ripples surrounding the opening of Townsville’s newest seafood sensation. The tide is high at one of our favourite local suburban foodie haunts, as Otto’s Fish Market prepares to open its doors at (the already delicious) Warrina Arcade.

I

Go Fish!

t goes without saying that seafood in great variety and of the highest quality is somewhat an obsession when you live in North Queensland. It’s almost a birthright to be able to just to say ‘no’ to a product from the depths of the salty sea that didn’t come immediately off the back of a trawler straight off our shores. Imagine your regular go-to seafood store. If you are doing this well, then you are probably smiling because the scent is reminiscent of crisp salty air. The staff are friendly, the range brilliant… and you couldn’t really want for too much more. Now imagine your regular go-to seafood store with an extra dash of swagger. Here, you can (and will) get fresh tsvfood.com.au // #tsvfood

seafood straight from the trawler. But what’s that over there? Perfectly cooked fish and chips? Don’t mind if I do.

Australia-wide, but also on ensuring their customers enjoy the experience of shopping at a market.

You may also be seeing a menu of fresh, Asian-inspired dishes, and we promise you weren’t imagining things when you caught a glimpse of a livestock tank. Yep. That crayfish right there, is yours for the taking. Just say the word and it will be prepared for you while you wait.

Owner Brian Shiells and his sons Scott and Hayden had a dream of living in paradise and doing what they love. Upon seeing the passion and drive the team behind Otto’s Fresh Food Market, they were inspired to follow that dream, and this means only good things for seafood lovers of the north.

Seafood in Townsville has just baited up. Meet Otto’s Fish Market (located in the same arcade at Warrina as the Otto’s you already know and love). Otto’s Fish Market is set apart from any other seafood outlet you know, because their focus is not only on sourcing the best fresh (and live) seafood available

This close-knit family team aren’t a flash-in-the-pan and come with a wealth of experience. Hayden spent the first few years of his career working the Bass Strait, fishing Southern crayfish and shark. In doing so, he has developed a love of seafood and extensive knowledge


local licks

of the journey it takes from the ocean to the plate. His wife Sam, has spent her entire career working in the hospitality industry running kitchens. The team has also engaged the services of Kon – a well-known face in the Warrina complex (you might remember him as the four-decade-long owner and operator of the recently retired Warrina Fish Bar… the man who never ever sold a frozen chip).

“ Their focus is not only on sourcing the best fresh (and live) seafood available Australia-wide, but also on ensuring their customers enjoy the experience of shopping at a market. ” Together, the team is sourcing both fresh and live seafood directly from the boats here in Townsville and our surrounding regions, while also passionately seeking out live crayfish, oysters and specialised produce from the southern regions of Australia. You see, for them it is all about sustainable, high quality produce and the joy that it brings. Ultimately, it is about sharing that joy with their customers, with quality, consistency and value at the very core of what they do; and we are sure that they are about to very quickly amass a fierce following of fans. You won’t find greasy chips, wilted salads and under-par farmed fish here, but what you will discover is an oyster bar, takeaway joint, casual Asian restaurant and seafood market all in one. next time you have a hankering for some fishy delishy, it would be well worth your time get hooked on Otto’s Fish Market. TOWNSVILLE FOOD MAGAZINE

g n i m o C oon S to Warrina Arcade


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tsvfood.com.au // #tsvfood


local licks

PONY UP

C

Carnival eats, espresso martinis and food trucks are all set to greet race-goers this season at Cluden Park Racecourse’s Winter Racing Carnival.

ommencing on July 15, the highly anticipated Townsville Turf Club Winter Racing Carnival begins with the Townsville RSL 2YO Classic… and this year it about so much more than just fashion and horses.

anthems they can handle, courtesy of Hit 103.1. There will be plenty of seating and shaded areas for guests to enjoy the day in comfort – and chances are, you will see 103.1 breakfast heroes Cliffo and Loggy around the traps.

Bring on the food!

“Is there anything better than finger food and a glass of champers?”, ponders Loggy.

On opening day, punters and their families can pre-order a gourmet picnic at the Townsville RSL 2YO Classic. We suggest you bring a blanket and soak up the racing atmosphere under the free trackside umbrellas. A selection of food trucks will ramp up the offerings and the betting ring will feature some exciting (and hilarious) pig racing. It goes without saying that the seven-race line-up featuring the headline race will almost certainly excite the punter in you. Follow that up with the Rack ‘N Stack Warehouse Ladies Race Day on July 22. Here, you can soak up the finery you would expect with exclusive marquees, mouth-watering food, beverages, entertainment and Fashions on the Field. But we all know that the jewel in the Winter Racing Carnival crown has long been ‘The Cup’, and this year’s Mater Townsville Cup on July 29 will welcome a newcomer to it’s realm. The Otto’s Trackside Parlour will be the place to be seen at this year Cup Day, where you can join Hit 103.1 and Otto’s on their race day debut for an exquisite afternoon of trackside bubbles and spritzers in the ultimate vintage parlour. Indulge your taste buds in the European Charcuterie and Fromage Bar, followed by a Victorian high tea featuring Otto’s artisan bakery delights. But if the fanciness of a marquee isn’t your thing, the general admission areas won’t disappoint, with every patron through the Cluden gates granted entry to the Hit 103.1 Garden Party. Here, punters can experience all the old-school, RnB and party

“This years event is going to be epic as we have partnered closely with the Townsville Turf Club to present it”. Not unlike every other Townsville socialite, Cliffo and Loggy spend their warmer months waiting for the cooling of the season and the coinciding Winter Racing Carnival. “I do love a day at the races”, says Cliffo. “Awesome food, having a drink with mates and dusting off the old suit and tie. It’s always great fun”. And Loggy? Quite frankly, there’s no stopping her. “I always have so much fun at the races because it’s a chance to dress up! Everyone’s wearing their best, they’re feeling lucky (in the punting department) and we’re all in the best mood…. It’s a great day out”. And we tend to agree. Between the Hit 103.1 garden party, Otto’s Trackside Parlour, easily accessible bars, plenty of public seating and the wonderful carnival atmosphere, the entire spectrum of this year’s Winter Racing Carnival is set to entice. Townsville Turf Club in conjunction with Hit 103.1 invite you all to join the party. Tickets are on sale now at whatson.townsville.qld.gov.au. TOWNSVILLE FOOD MAGAZINE


local licks It is widely considered a big hug for your brain, and with the opening of a new cafe and drive thru, nurturing your committed relationship with coffee just got easier. Wake up with the Good Morning Coffee Trader.

t i f u w e l r B Day F It’s a

rom the humble origins of a small cart trading from Queens Road, Hermit Park in 2009 to an exciting new fully functioning drive thru coffee shop and café, Good Morning Coffee Trader has certainly evolved to become one of Townsville’s new favourite coffee spots.

The expansion of Good Morning Coffee Trader was a major step, however with an increase of coffee connoisseurs in the Townsville market, they felt the time was right to bring something extra special to the region by introduce a contemporary café and drive thru experience.

This modern, eclectic café has now set its roots on the corner of Ingham Road and Meenan Streets, making it the perfect place for those early morning airport runs, or a quick stop for those who spend their day on the go - like 4TOFM Street Patrol guy, Justin Bell.

“We were looking to create a fast and efficient drive thru that offered a more personal and friendly interaction for our clients, and it appears the concept is working”, says Stuart - one half of the team behind Good Morning Coffee.

With so many early morning starts and hours spent in a vehicle, Justin agrees that the convenience that Good Morning Coffee Trader offers is setting the standard. “The convenience of a delicious, barista-crafted, quality coffee available on the go first thing in the morning or throughout the day is fantastic. With so many locations for me to get to throughout the workday in the 4TOFM Street Patrol, Good Morning Coffee Trader definitely keeps me going!” But it’s more than just the amazing coffee that keeps Justin and the hoard of dedicated Good Morning Coffee Trader clients coming back for more. “I love being able to support a genuine local business that’s doing great things for our coffee and café scene here in Townsville”, says Justin. “Being able to support the local crew and enjoy a superior quality coffee so quickly and easily from the drive thru is so satisfying”. tsvfood.com.au // #tsvfood

And it’s no wonder, with the special touches they have put in place (it’s a bit special when their friendly staff come out to greet you rather than the conventional window and speaker box style drive thru). While cars are often lined up to the street, you will have your coffee and your food... and be on your way within minutes. Serving Townsville’s own boutique coffee from Coffee Dominion and fresh, wholesome food in a beautiful organic environment, Good Morning Coffee Trader also has future plans to have outside dining and bicycle racks soon to cater for the ever growing fleet of Townsville cyclists. All of this, while continuing to service their loyal Queens Road patrons, and a newly opened outlet at CastleTown. So the next time you’re in need of a quality caffeine hit on the go, or looking for a new and innovative café to enjoy a meal with family or friends, give Good Morning Coffee Traders a go - you will wonder where they have ‘bean’ all your life.


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t i c k e t s $ 5 5 i n c . ta p a s

TOWNSVILLE FOOD MAGAZINE


wine

The Good Drop WITH TANYA ROBERTS

Pairing wine and food can be intimidating for the uninitiated. That’s where Tanya Robert’s, joint owner of Michels Restaurant, comes to the rescue. Each issue, Tanya will discuss the attributes of a particular type of wine, and the best foods to serve it with. She will also review her pick of the bunch... available exclusively at Michels Restaurant.

BUCKLE UP FOR THE PERFECT PAIRING TUCK’S RIDGE BUCKLE PINOT NOIR REGION: MORNINGTON PENINSULA | VINTAGE: 2013

Pinot Noir is not a ‘rich’ or ‘big’ wine when compared to its cousins. It is pale in colour, with a fruit profile of cherry, cranberry, and raspberry. Also on the nose is vanilla, clove, liquorice, mushroom, wet leaves, tobacco, cola and caramel; depending on the region. Pinot Noir grown in Burgundy is seriously earthy - here you will smell mushroom or wet leaves (not really my style). Pinot Noir out of the Mornington Peninsula however (of which this is one), has sweeter fruit notes - expect blueberry with spice... yum! Pinot Noir is light enough for salmon, but complex enough to hold up to a richer meat such as duck. This is the wine to order when everyone orders different dishes as this extremely versatile wine will make every guest at the table happy.

At Michels, our dish pairing for the 2013 Mornington Peninsula, Tuck’s Ridge Buckle Pinot Noir is roast duck fettucine with wild mushrooms, capsicum jam and watercress salad.

REVIEWS + AWARDS JAMES HALLIDAY Exceptional 97 points and Special Value 16TH INTERNATIONAL COOL CLIMATE WINE SHOW • Best Pinot Noir 2013 • Best Mornington Peninsula Red • Best Red Wine or Show

“Pinot Noir is light enough for salmon, but complex enough to hold up to a richer meat such as duck.”

tsvfood.com.au // #tsvfood


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LONG + EXPRESS LU N C H

at home

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MICHELS

2 COURSE $35 3 COURSE $39

COMING SOON

D e l i v e r i n g r e s t a u ra n t q u a l i t y f o o d s t ra i g h t to your table. Call for enquiries.

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menu designed by our Executive Chef C ra i g S m i t h . $95 EXCL. WINE $145 WITH. WINE

7 PALMER ST, SOUTH TOWNSVILLE TEL 4724 1460 MICHELSRESTAURANT.COM. AU TOWNSVILLE FOOD MAGAZINE


meeting up

Beefsteak and Burgundy WITH GAIL WOODWARD

If you are interested in food and wine, why not make contact with the Beefsteak and Burgundy club, where guests are invited to join in the fun, food, friendship and educational aspects of their regular dining events. Gail Woodward of the Townsville womens’ chapter, fills us in on their adventures each season. For more information about the group, go online to beefsteakandburgundyclub.org.au

We absolutely live in an era of choice, where some would even say there is so much choice, that we are ‘spoilt’ for it. Others however, find the endless choices required in the course of a day too draining and yearn for a time when things required fewer decisions and an acceptance of ‘the way things are’.

GOURMET CONVENIENCE “Fill every glass, for wine inspires us and fires us with courage, love and joy.”

You just have to take a browse through the grocery conglomerates and specialty stores to see the many and varied cuts of meats, cheeses, seafoods, exotic fruits and array of spices, condiments and sauces, paleo, gluten free and dairy free products available. It’s no secret that I love to eat out; sampling the breakfast selections, lunch menus, and tapas or dinner options at our local restaurants and cafés. I also look forward to cooking and creating my own dishes and meals at home, with the occasional casual ‘takeout’ at the end of a busy week (especially if our footballers are taking to the field and the game is being televised). Over the past six to 12 months however, I have noticed a couple of new players to the food game. One is a fresh gourmet meal-to-go, and the other, an option to receive new recipes and all the fresh ingredients required to build them, delivered straight to your door. It’s a bit like when you buy a new car and for the next month or two, you notice all

the cars on the road which are the same as yours. Townsville restaurants, cafés, specialty stores and even some caterers seem to have embraced the idea of creating fresh gourmet meals, packaged up for collection or in some cases, delivered fresh to your door. They are prepared in portion controlled sizes and in some instances (those marketed to boot camp participants or gym goers) are high in lean proteins and low in complex carbohydrates. In addition, people everywhere seem to be taking advantage of ‘food boxes’ in place of their usual weekly grocery run. For many, fresh, pre-proportioned ingredients and recipes delivered to one’s doorstep, claiming to take all the hassle out of choosing and preparing your nightly dinners (healthy and with no waste) is an offer to good to refuse. Now that I am enlightened and aware (thanks to flyers, word-of-mouth, Facebook, specialty sections in shops and food publications), I am embarking on my own journey of discovery to check out the options, value and palatability of what Townsville’s food scene has on offer in this fast growing fresh gourmet meal niche. Aren’t you just a bit curious? With our shorter winter days and the continued demands on our time, what have you got to lose?

“I have noticed a couple of new players to the food game. It’s a bit like when you buy a new car and for the next month or two, you notice all the cars on the road which are the same as yours.”

tsvfood.com.au // #tsvfood


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TOWNSVILLE FOOD MAGAZINE


q & a

My

Rules WITH TALIDA VOINEA

We all have those kitchen items, ingredients and quirks that we can’t live without. This issue, we take a sneaky peek into the pantry of Talida Voinea from food blog, Hazel & Cacao.

TELL US YOUR ESSENTIAL/ FAVOURITE INGREDIENTS THAT ARE ALWAYS IN YOUR FRIDGE, FREEZER AND/OR PANTRY. I have quite a lot of essentials. I will try and keep it to a minimum of the things that terrify me if I run out of them in the house: Berries, bananas, avocados, tomatoes, potatoes, lemons, cashews, olive oil, coconut oil, chia seeds and linseeds, nut butters (all types), soy and almond milk, silken tofu, raw dark chocolate and cacao powder, maple syrup, nutritional yeast, chickpeas, lentils, brown rice, and wholemeal penne pasta.

WHAT KITCHEN GADGETS CAN’T YOU LIVE WITHOUT? This one is easy! I need my: • Blender • Food processor • Juicer • Mini chopper • Toaster

WHAT IS YOUR FAVOURITE MEAL? Its hard to pick a favorite meal at home, but since we are Romanian I would say the thing we eat most often is potatoes. They are so versatile. We have them in a million different ways. My husband gets cranky at me if we don’t have potatoes at least twice a week. tsvfood.com.au // #tsvfood

When I go out though, I love to get pasta! Usually a tomato based pasta or gnocchi.

WHAT IS YOUR FAVOURITE BEVERAGE TO ENJOY WITH A MEAL? I am sorry to be extremely boring but I only really enjoy water. Definitely my beverage of choice and it’s the only drink I ever order when going out.

IS THERE A CERTAIN TYPE OF WAY YOU PREFER TO COOK? I don’t think I have a particular style of cooking that I prefer. I use my oven and my stove a fair bit but I also love to cook raw treats and lots of smoothies which means I use my blender and my freezer a lot more than the average person.

IS THERE ANYTHING COOL, UNIQUE OR UNUSUAL THAT RESIDES IN YOUR KITCHEN? Nothing particularly unusual. I actually try to keep my kitchen as minimalistic as possible, especially since I use my bulky blender and juicer all the time. There is not much bench space for anything else. I do keep an old wooden mortar and pestle that I stole from my mum. I never use it, I just think it looks cute. Mum thinks it’s the ugliest thing she has ever seen and she can’t believe that I display it!


q + a

TOWNSVILLE FOOD MAGAZINE


the scene

A Touch of Salt

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6 1. Danny and Marie McLoughlin 2. Remy Collier and Justin Scott 3. Bri Vogt and Courtney Davies 4. Glenn Butler, Rob Rogers and Carey Badoino 5. Cheri Nicholas and Chris Millar 6. Chris and Greg Redington 7. Didier and Lisa Vandommele

tsvfood.com.au // #tsvfood

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cover star ATOUCHOFSALT.COM.AU

AnooU n n r Aft ewit h LMargaretS Sip and savour your way through the many tastes of the Margaret River. S U N D AY 2 N D J U LY 12PM TO 5PM An afternoon well-spent involves winter-inspired dishes, distinctive wines, craft brews and live music. Join us, and we’re sure you’ll fall in love with Margaret just as we have.

DETAILS

Pre-purchase to go in the draw to WIN a 5 course degustation with paired wines for two people valued at $250.

Riverside at A Touch of Salt Entry $15 per person Food and drink tickets $5 Entry tickets available townsvilletickets.com.au

RESTAURANT | CATERING TOWNSVILLE FOOD MAGAZINE


the scene

Warrina Arcade + Otto’s Fresh Food Market

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1. Theo Leach and Christa Wessels 2. Hosanna Skinner and Jessica Balestrin 3. Renee and William Triffett 4. Mike Reynolds and David Cassells 5. Melady and Don Murray 6. Nicole and Tim Ryder 7. Rhonda Smith and Moira Wilson

tsvfood.com.au // #tsvfood


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Dream Dinners is a luxurious styled dining experience that is turning special occasions into intimate and meaningful gatherings like no other. Let us transform your space into a lavishly decorated tablescape while enjoying a 3-course meal prepared by award winning Michel’s Restaurant Catering. We take care of everything, so that you don’t have to.

dreamdinnersbydreamscene | 0402 667 515 | sarah@dreamscene.net.au D R E A M S C E N E . N E T. A U TOWNSVILLE FOOD MAGAZINE


CELSIUS SUNDAYS LIVE MUSIC BY THE POOL. DELICIOUS FOOD.COLD BEVERAGES. FAMILY FRIENDLY. NEW MENU.

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JOIN US. ADVERTISING PACKAGES AVAILABLE NOW.

SARAH JONES Media Sales Executive 0409 272 461 sarah@townsvillefood.com.au


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LIKE TO ‘PIC’ AT YOUR FOOD? Tag us in your food and drink photos with our official tag #tsvfood for @townsvillefoodmagazine and we will share our favourites.

TOWNSVILLE FOOD MAGAZINE


#tsvfood

Get social and show us what you’re eating, drinking and cooking at home and across town.

@DOLLIE88

This would have to be my favourite cronut @threeloavesbakehouse

@HOOCHANDFELLOW

This week’s charcuterie boards from @ottosmarket

@KAZMIC8

Seafood chowder and R&R at The Pier

@SMACKO781

#atouchofsalt #tsvfood #festaitaliana

@TOWNSVILLELOVESYOURBUSINESS Local is the new black @townsvillefoodmagazine

@TSVFOODIES

The dessert that changed our opinion about Lavendar flavoured foods forever! #michelsrestaurant

a notch INSTAGRAM FOOD PHOTO TIP #001: LOOK FOR NATURAL LIGHT When we’re snapping food with our phones, it’s so easy to forget one of the most important factors in getting a great image - light! It’s a good idea to switch off any harsh, overhead, indoor lights (especially neons) to help keep your shots from looking flat or having unappetizing colour casts. Remember, filters don’t fix everything so try and find your best source of natural light. You want the beautiful light to be in your shot but not so harsh that it blows out the beauty of the food. If you are eating out, try and find a window seat and be weary of the yellow tones that are often thrown from trendy restaurant/café Edison bulbs. While we encourage snapping your food while out and about, please try not to be disruptive, and remember to use #tsvfood for @townsvillefoodmagazine so we can share your great shots! tsvfood.com.au // #tsvfood


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ORTH QUEEN M, N SL A A H ND G AUGUST 4 - 6, 2017 IN The Australian Italian Festival MASQUERADE GALA DINNER p* ST 4 :: $99p

FRIDAY AUGU • Live Entertainment • Italian Food • Bus departing from and returning to Townsville

A spectacular event, showcasing a voluptuous, table-serviced Italian meal paired with Italian wines and beer. Featuring Italian folk entertainment, comedians, singers Soprano duet cabaret act, “Memory Lane”. Dress is after 5 wear and you are encouraged to wear a mask. * Advertised price includes bus transfers to and from Townsville, tickets are $85pp otherwise.

The Australian Italian Festival 2 DAY FESTIVAL CARNIVAL -6 SAT-SUN AUGUST 5 Cooking Demonstrations • Food • Fun Stalls • Displays • Entertainment Enjoy an Italian cultural experience and participate in the activities, or relax while enjoying the non-stop world-class entertainment. Visit the stalls, cooking demos and historical displays, while you enjoy free amusement rides and entertainment, plus authentic Italian food. Entertainment by a huge variety of acts and so much more. Italian wine, beer and gelato is all on offer. Whatever you do, you will come away with one of the most memorable experiences ever.

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ENQUIRIES: 4776 5288 OR 0429 060 356. ADMIN@AUSTRALIANITALIANFESTIVAL.COM.AU

TOWNSVILLE FOOD MAGAZINE


the menu

The

EACH QUARTER, TOWNSVILLE FOOD MAGAZINE BRINGS YOU A RANGE OF SIMPLE AND DELICIOUS RECIPES TO TEST YOUR KITCHEN SKILLS AND TANTALISE THE TASTEBUDS

This seasons recipes include: Pumpkin & Chickpea Pasta Salad Blackberry Chia Jam Crumble Bars Six Ingredient Banana Chocolate Mudcake with Peanut Butter Frosting Paella a la Marinera (Fishermen’s Paella) Citrus & Herb Roasted Chicken Lemon Meringue Pie

tsvfood.com.au // #tsvfood


the menu

Pumpkin & Chickpea Pasta Salad BY HAZEL & CACAO

∙ ½ butternut pumpkin, cubed ∙ 1 cup dry wholemeal pasta or gluten-free pasta of choice ∙ 1 can chickpeas ∙ 1 small onion ∙ ½ tsp paprika ∙ ½ tsp garlic powder

∙ ¼ tsp ground cumin ∙ salt and pepper to taste ∙ spinach ∙ feta or tofu feta (optional) ∙ olive oil and lemon juice for dressing

1. Peel and cube your butternut pumpkin, season with salt, pepper and a little olive oil and roast in oven for about 30 minutes until cooked. Set aside.

4. Mix the pasta, pumpkin and chickpeas together in a large bowl.

2. Cook pasta according to package directions and drain 3. Finely chop your onion and fry in small fry pan until soft, add drained chickpeas, garlic powder, cumin and paprika and fry for a few more minutes until mixed well with the onion and spices.

5. Add as much spinach as you liked and crumble through some tofu feta (or normal feta) 6. Drizzle with extra virgin olive oil and a squeeze of lemon and enjoy.

TOWNSVILLE FOOD MAGAZINE


the menu

Blackberry Chia Jam Crumble Bars BY HAZEL & CACAO

BLACKBERRY CHIA JAM:

∙ 1 cup fresh or frozen blackberries (thaw if frozen) ∙ 1 tbsp chia seeds ∙ 1 tbsp raw honey or maple syrup

CRUMBLE TOPPING:

BASE:

∙ 1 cup almonds ∙ 1 cup rolled oats ( gluten free if necessary) ∙ 1 cup pitted medjool dates

∙ ½ cup rolled oats ∙ ¼ cup wholemeal spelt flour or buckwheat flour for completely gluten free ∙ 3 tbsp almond meal ∙ 2 tbsp coconut sugar ∙ ½ tbsp cinnamon ∙ pinch salt ∙ 3 tbsp sunflower or grapeseed oil

1. Make your chia jam ahead of time. Blend all jam ingredients together in a blender until you reach your desired consistency. It super smooth or a little chunky depending on how you like your jam.

5. For the Crumble topping: Add all your ingredients except oil to a seperate bowl and mix well. Pour your oil over the top of the crumble mixture and mix well until the mixture is evenly coated in oil.

2. Place in the fridge overnight or for about 2 hours until set.

6. Sprinkle the crumble topping over your jam.

3. For the base: add all your base ingredients into a food processor and process until sticky to the touch. If your mixture is not sticky enough, add a few more dates or 1-2 tbsp of maple syrup. Press mixture into the bottom of a lined square baking dish.

7. Bake in the oven for about 25 minutes at 180C.

4. Spoon over a layer of blackberry chia jam, spread out evenly and set aside. Use as much or as little jam as you like and keep the left overs for later.

tsvfood.com.au // #tsvfood

8. Allow to cool slightly before cutting into bars. Enjoy.


the menu

the menu

Six Ingredient Banana Chocolate Mud Cake with Peanut Butter Frosting BY HAZEL & CACAO

MUDCAKE:

FROSTING:

1. Add all of the mud cake ingredients into a food processor and process until smooth. You may want to process your oats first and turn them into a flour for a finer consistency.

3. For the sauce in a small bowl mix together all the ingredients until smooth and well combined.

2. Transfer into a lined or lightly greased mini cake tin and bake for 20 – 25 mins at 170C. The cake does not rise very much, but it should start to look fudgy when it is cooked.

5. Top with strawberries or any toppings of choice and enjoy.

∙ 6 ripe bananas ∙ 1 cup almond butter ∙ 1 cup oats ∙ ½ cup cacao powder ∙ 1 tsp baking powder ∙ 1 tsp vanilla extract

∙ ¼ cup smooth peanut butter ∙ ¼ cup maple syrup ∙ Pinch cinnamon (optional) ∙ ½ tsp vanilla extract)

4. Drizzle over mud cake and spread out evenly with spatula.

TOWNSVILLE FOOD MAGAZINE


the menu

Paella a la Marinera (Fisherman’s Paella) ∙ 25 threads saffron, crushed (a heaping 1⁄4 tsp.) ∙ 500g white fish fillets, cut into 2” pieces ∙ Salt and pepper, to taste ∙ ½ cup extra-virgin olive oil ∙ 8 extra-large prawns, head in tact ∙ 300g squid, cleaned and cut into 1” pieces ∙ 1 tbsp smoked paprika

∙ 4 medium tomatoes, chopped ∙ 3 cloves garlic, minced ∙ 1 green capsicum, cored and chopped ∙ 1 small onion, minced ∙ 7 fish stock ∙ 2½ cups short-grain rice1 ∙ 1kg mussels, cleaned

1. Put saffron and ¼ cup hot water in a small bowl; let sit for 15 minutes. Season fish with salt and pepper. Heat oil in a 16”–18” paella pan over medium-high heat. Add fish and prawns and cook, turning occasionally, until golden brown, about 5 minutes; transfer to a plate and set aside. Add squid, paprika, tomatoes, garlic, peppers, and onions to pan and cook, stirring often, until onions are soft, about 6 minutes. Add reserved saffron mixture and stock, season with salt, and bring to a boil over high heat.

2. Sprinkle in rice, distribute evenly with a spoon and cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. Reduce heat to low, add reserved fish and prawns, and nestle in mussels; cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5–10 minutes.

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3. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving. Squeeze juice of a lemon over the top and serve with wedges for garnish.


the menu

Citrus and Herb Roasted Chicken ∙ ¼ cup olive oil ∙ 4 cloves of garlic, minced ∙ 2 tbsp sugar ∙ 2 whole lemons, one juiced and one sliced ∙ 2 whole oranges, one juiced and one sliced ∙ 1 tbsp Italian seasoning ∙ ½ teaspoon paprika ∙ 1 teaspoon onion powder

∙ ¼ teaspoon crushed red pepper flakes ∙ Salt and freshly ground pepper, to taste ∙ 10-12 pieces bone-in chicken parts (thighs and legs are best) ∙ 1 medium onion, thinly sliced ∙ 1 teaspoon dried thyme, or fresh chopped ∙ 1 tablespoon dried rosemary, or fresh chopped

1. Add all of the mud cake ingredients into a food processor and process until smooth. You may want to process your oats first and turn them into a flour for a finer consistency.

3. For the sauce in a small bowl mix together all the ingredients until smooth and well combined

2. Transfer into a lined or lightly greased mini cake tin and bake for 20 – 25 mins at 170C. The cake does not rise very much, but it should start to look fudgy when it is cooked.

5. Top with strawberries or any toppings of choice and enjoy.

4. Drizzle over mud cake and spread out evenly with spatula.

TOWNSVILLE FOOD MAGAZINE


the menu

Lemon Meringue Pie PASTRY:

∙ ½ self-raising flour ∙ 130g plain flour ∙ 30g caster sugar ∙ 120g cold butter, cut into pieces ∙ 1 large egg

LEMON FILLING:

∙ 4 tbsp plus 3 tsp cornflour 1. Begin by making the pastry. Place the flours, caster sugar and butter in a food processor. Process on medium speed for about 20 seconds, until mixture resembles fine fresh breadcrumbs. Add egg and process on medium speed for about 15-30 seconds, until egg is incorporated and mixture clumps together. Form dough into a flattened round and place in a freezer bag or wrap in plastic wrap. Refrigerate for at least one hour.

∙ 170g sugar ∙ 180ml fresh lemon juice ∙ 230ml water ∙ 60g butter, cut into pieces ∙ 3 large egg yolks

MERINGUE:

∙ 3 large egg whites ∙ 170g caster sugar pastry overhanging the sides. Place a sheet of baking paper on top of the pastry and fill with pastry weights or uncooked rice. Bake at 180C for 10 minutes. Remove weights/rice and baking paper and bake for 10-15 minutes more, until the pastry is a light golden colour. Allow pastry shell to cool completely.

2. Combine cornflour, sugar, lemon juice and water in medium saucepan. Stir until mixture is smooth. Place saucepan over medium-high heat and stir constantly until mixture reaches the boil (about 7-10 minutes). Reduce heat to low and continue stirring for about 30-40 seconds, until mixture changes from cloudy to transparent and becomes thick and smooth. Remove saucepan from heat and vigorously stir in butter and egg yolks. Continue stirring until all the butter has melted and the ingredients are well combined. Pour filling into a small container, cover and refrigerate.

4. Preheat oven to 200C. To make meringue, place egg whites in a large bowl of an electric mixer and beat on high speed until at soft peak stage. Add sugar gradually, about 2 tbsp at a time, beating well after each addition. Once all the sugar has been added, continue beating until the sugar has dissolved and the mixture is thick and glossy. Spoon lemon filling into cooled pastry shell and spread evenly. Dollop and spread meringue on top of the lemon filling. Form peaks in the meringue with a spoon by pressing the back of a spoon against the surface of the meringue, then lift the spoon to form a peak. Bake for about 7-10 minutes, or until meringue is lightly coloured.

3. Preheat oven to 180C. Roll out pastry to fit a 23cm pie plate. Lift pastry into pie plate and gently press into dish. Trim

8. Allow pie to cool to room temperature. Cover pie and refrigerate until cold. Slice chilled pie into wedges and serve.

tsvfood.com.au // #tsvfood


directory

Townsville Food

DISCOVER A NEW FAVOURITE

Photograph: Food by Michels Restaurant / Photo by Maddy Voinea for Townsville Food Magazine, Issue 10

TOWNSVILLE FOOD MAGAZINE


directory

MICHELS RESTAURANT 7 Palmer St, South Townsville 07 4724 1460 michelsrestaurant.com.au

Michels Restaurant is a French style bistro serving simple, sophisticated cuisine. A long-time favourite with locals, Michels is Townsville’s restaurant destination. Proudly a multi-award winning restaurant, recognised by the Australian Good Food & Travel Guide and Trip Advisor. Let our passionate and experienced restaurateurs, Craig Smith and Tanya Roberts, captivate your senses and take you on a sophisticated escape from it all. PRESENTS

A TOUCH OF SALT Whatever the special occasion, A Touch of Salt will leave a lasting impression. Overlooking the Ross River in the city heart, A Touch of Salt blends an ever-evolving menu with an extensive wine cellar and an uncompromised approach to service. You can choose to dine in the airconditioned comfort of our contemporary restaurant or under the stars on our waterside balcony. 86 Ogden Miss Songs is lead by head St, chef Arie Townsville City Prabowo, who has spent the past six years at the exclusive resort Orpheus 07 4724 4441 Island. Arie’s team has been trained in Chinese cooking techniques, and will atouchofsalt.com.au bring a new offering to Townsville. The Ville is currently under construction, with a new pool, foyer, porte cochere, Pavilion and large outdoor deck due for completion in 2017. Eager to share The Ville Resort-Casino the restaurant’s sizzling hot new menu, Miss SongsSir willLeslie open toThiess the public in Dr, June.

MISS SONGS Townsville City

TO BOOK07 PHONE 47222333 2333 4722 the-ville.com.au

the-ville.com.au

Aqua is Townsville’s most popular buffet.

AQUA

Kick-start your day with The Ville Resort-Casino a classic buffet breakfast offering Sir Leslie Thiess Dr, everything from eggs cooked to City O P E N J U N E 2 0 1 Townsville 7 order, grilled bacon, sausages, 07 4722 2261 fresh fruit, pastries, fresh juicestank, hanging ducks With a live mud crab and crayfish and an open kitchen to showcase the fire and energy of the the-ville.com.au kitchen, Miss Songs and more. is set to be a visual spectacle as much as it is a flavour experience.

Our famous dinner buffet features

The restaurant, which is the first of three Among the featured dishes are the Miss fresh seafood, soups, roasts, pastas new food outlets in The Ville Resort Song peking duck pancake of roast duck and dessert! Kids 0-12 years eat Casino’s $35 million redevelopment, served with cucumber, spring onion free. classic Chinese cooking features and hoisin sauce, served with a Chinese techniques and fresh locally-sourced pancake; Baby Barramundi crispy fried Australian produce. While many dishes with palm sugar, lemongrass, tamarind are traditional Chinese, there are south and chilli sauce; and Steamed dim sum east Asian influences as well. of har ku, siu mai, chive dumpling and scallop dumpling.

THE PIER RESTAURANT

Coming in June 2017 to The Ville Resort-Casino, discover classic Chinese dishes, food with south-east Asian influences and edgy flavours that crescendo. Peking duck served with a Chinese pancake; baby barramundi crispy fried with palm sugar, lemongrass, tamarind and chilli sauce; steamed dim sum; and mud crabs and crayfish fresh from the restaurant’s tank. Let Miss Songs Asian Kitchen take you on a journey across the orient. The Ville Resort - Casino Sir Leslie Thiess Drive. Townsville. Qld the-ville.com.au

Sir Leslie Thiess Drive, Townsville 07 4721 2567 pierrestaurantandbar.com.au

The Pier is Townsville’s ultimate seafood destination. Overlooking Breakwater Marina, Castle Hill and Magnetic Island, The Pier is known for stunning views and succulent seafood. Whether you’d like an intimate dinner for two, a corporate lunch or just to wind down after a long day, The Pier is the perfect setting for your next social outing. tsvfood.com.au // #tsvfood

When it comes to food, Lavaracks is the jewel in the crown of the Townsville RSL. The award-winning restaurant serves premium grade meals in an elaborate, yet comfortable, setting. Lavaracks has been designed to offer an affordable dining experience and has served this up with award-winning flavour, loyalty and style since 2003.

LAVARACKS AT TOWNSVILLE RSL 139 Charters Towers Rd, Hermit Park 07 4759 9500 www.townsvillersl.com.au


directory

THE BALCONY RESTAURANT Level 1, 287 Flinders St, Townsville 07 4771 2255 thebalconyrestaurant.com.au

Located upstairs at 287 Flinders Street, the orange heritage building has been the home of The Balcony Restaurant for over 30 years.

CACTUS JACK’S

Everything tastes better hand made, don’t you agree?

Palmer St & Cannon Park

We think so, and this is the way we’ve prepared our famous Tex-Mex menu since 1989.

07 4721 1478 07 4723 7839 cactusjacks.com.au

We know you are going to love our dishes, because we put so much love into them.

Nestled high above, The Balcony permeates a relaxed and pleasant ambience. Escape to the bliss of The Balcony’s charm and enjoy the delicious food, beverages, coffee, music and more ...

PRAGUE RESTAURANT The Precinct, Shop 1, 12 - 22 Village Dr, Idalia 07 4729 0929

JAM

praguerestaurent.com.au

JAM is an award-winning restaurant. Our passion is in showcasing modern inspired menus while providing a high level of personal and professional service. Food is at the heart of what we do. Restaurant, private dining room, function room. Winner: AGFG 2017 - 1 Chef Hat Winner: Gourmet Traveller Wine List Award 2016 - 1 Glass. Welcome to the best Czech restaurant in Queensland.

1 Palmer St, South Townsville

Tradidtional family recipes presented in unique surroundings, perfect for sharing with friends and family.

07 4721 4900

With homestyle sauces and slow cooked meat and dumplings, we invite you to enjoy the taste of Prague.

jamcorner.com.au

CELCIUS 166 - 194 Woolcock St, Townsville 07 4759 4921 mercuretownsville.com.au

CITY LANE 383 Flinders St, Townsville City citylane.com.au

Featuring exposed brickwork from the original buildings and amazing street art, Townsville’s first laneway dining precinct is the new destination for curious diners searching for a creative and alternative place to eat and drink. Craft beers and boutique wines are available alongside a range of dining options.

Celsius Restaurant and Bar offers a relaxed, casual dining experience from inside airconditioned comfort to al fresco poolside dining. Open seven days for breakfast, lunch and dinner, our modern Australian cuisine is made from fresh and local produce.

Free two hour parking.

TOWNSVILLE FOOD MAGAZINE


directory

SPECIALTY COFFEE TRADER

RYLAND’S BARBEQUE OBSESSION

14/37 Civil Rd, Garbutt

180 Charters Towers Rd, Hermit Park

0478 745 181 specialtycoffeetrader.com.au

Specialty Coffee Trader is North Queensland’s leading supplier of specialty coffee, Espresso equipment, Barista training and specialty café products. Get in touch to discuss how we can improve your business’ coffee offering and increase sales and productivity.

07 4773 1133 bbqtownsville.com.au

We sell barbeques of all descriptions. Weber is our premium brand and we are Townsville’s only ‘specialist’ dealer. Smokers have been very popular over the last few years and we have a range of gas, wood and electric models. Our knowledge of the ‘backyard barbie’ is second to none, with over 40 years experience. Let us help you choose one.

THREE LOAVES BAKEHOUSE The Precinct 12 - 18 Village Drive, Idalia 07 4729 0707

CÉDRIC CORRE PATISSERIE Cédric Corre Patisserie is a modern French Australian patisserie / cake shop, where you can buy delicious small cakes, pastries, homemade gourmet pies, quiches and sausage rolls and order your birthday and celebration cakes. We also cater for weddings and other special occasions. Hermt Park Shopping Centre 124 Charters Towers Rd, Hermit Park 0400 551 701

Inspired by authentic age-old processes and using fresh ingredients to create high quality baked goods from scratch. Artisan bakers handcrafting doughs and pastry each and every day to ensure depth and flavour are paramount. Townsville’s very own rustic charm bakehouse.

castletown.com.au

GOOD MORNING COFFEE TRADER Conveniently located close to the airport, with great food and excellent service, Good Morning Coffee Trader is one of Townsville’s newest and favourite coffee stops, serving Townsville’s own Coffee Dominion coffee and boasting a full service café and convenient drive thru. Also located at Queens Road, Hermit Park and CastleTown Shoppingworld. Find us on Facebook! 293 Ingham Rd, Garbutt and Queens Rd, Hermit Park info@goodmorningcoffee.com.au tsvfood.com.au // #tsvfood

For 30 years Jean-Pierre Artisan Bakery has supplied Townsville businesses with quality artisan breads and pastries, including a gluten friendly range, through our wholesale bakery. Providing high quality products, excellent service and offering 7 day delivery, Jean-Pierre Artisan Bakery can tailor products to suit every need, from made to order specialty products through to major functions.

JEAN-PIERRE ARTISAN BAKERY 89 Pilkington St, Garbutt 07 4728 2940 jpbakery.com.au


directory

OTTO’S MEAT MARKET Warrina Arcade, Illuka St, Currajong 0457 778 678 Our local, family owned business has long been established as one of Townsville’s leading fresh seafood retailers. The new Otto’s Meat Market is now in full swing! Head in store where you’ll find our new service counter, the finest cuts and all of your meat essentials from chicken and pork to lamb, beef and a vast range of game meats and smallgoods. Home to a dry aging salt room, you can also enjoy watching our butchers slice and carve on traditional wooden butchers blocks. Keep an eye out for our new gourmet range being introduced daily.

Come in and check out our extensive range of beautiful, fresh seafood... you won’t be disappointed!

INGHAM ROAD SEAFOOD 159 Ingham Rd, Townsville 07 4721 1464 inghamroadseafood.com.au

Open every day of the year for your convenience.

LAMBERTS FRESH PRODUCE 22 Fleming St, Aitkenvale 07 4779 9900

KINGS RD MARKET

lambertsproduce.com.au

The Kings Rd Market in the Woolworths end of CastleTown is the perfect place to have a delicious meal, grab a quick snack, or get the ingredients to make something yummy at home. Meet up with friends at The Kings Rd Market on Thursdays to Sundays to relax over a coffee and enjoy some of the special events. Check the CastleTown website for details. CastleTown, Cnr Woolcock St & Kings Rd, Hyde Park

Dealing with local farmers and producers from Bowen to Charters Towers and up to the Tablelands.

07 4772 1699 castletown.com.au

OTTO’S FISH MARKET

Opening soon at Warrina Arcade, Otto’s Fish Market brings the best in fresh seafood to Townsville.

Warrina Arcade, Illuka St, Currajong

More than just a seafood shop, Otto’s Fish Market features an oyster bar, Asian-inspired menus, a fish and chippery, fresh seafood straight from the trawler and even livestock - your selection caught from the tank and prepared while you wait. It’s everything a fresh seafood market should be. Find us on Facebook!

0457 778 678

A truly local small business supplying Townsville with huge selections of fresh fruit and vegetables, sliced and whole fresh cuts of beef, pork and lamb, fresh chickens, in-house made small goods and hams, and all of your stockfeed needs.

Rambutan is Australia’s first ever five-star ‘glampackers’ resort, providing accommodation to a multitude of travellers. Featuring an on-site restaurant led by a celebrity chef, with a Southern-American inspired menu (all under $30), and a rooftop pool and bar that reflects the resort’s charm and laid-back ambience.

RAMBUTAN 113 - 119 Flinders St Townsville 07 4771 6915 rambutantownsville.com.au

TOWNSVILLE FOOD MAGAZINE


directory

RED ROOSTER Cnr Charles St & Bamford Ln, Kirwan Ross River Rd, Kmart carpark, Aitkenvale Kirwan: 4779 2575 A’Vale: 4775 1914

The ultimate burger place, proudly serving REAL, home-style burgers.

redrooster.com.au

Home of the ‘Old Mate’ and loaded waffle fries, The Real Burger Co’s offerings are packed with flavour and freshness, with unique and creative combinations.

Locally owned and operated, Red Rooster is all about chicken. Now serving breakfast seven days a week.

THE REAL BURGER CO. 66 Bayswater Rd, Hyde Park 07 4721 1154

All ingredients are freshly made in-house or sourced locally.

We offer catering and now, home delivery. Proudly Australian born and bred, Red Rooster - the home of tender loving chicken.

You know it’s going to be good... find us on Facebook!

GRILL’D TOWNSVILLE

AMERICAN BIG DOGZ

3 Palmer St, South Townsville

CastleTown Shoppingworld, Hyde Park

07 4796 9990

0423 884 722

grilld.com.au

americanbigdogz.net

Burgers done good! At Grill’d, we pride ourselves on using only the highest quality, freshest ingredients. We make every burger fresh to order on the flame grill in front of you, so there’s no hidden secrets. We have a wide choice of 100% grass fed beef, lamb, chicken, steak or veggie options. Don’t see something you like on the menu? We’re happy for you to make your own!

American gourmet Hot Dogz, 80% gluten free Hahns American Hot Dogz, on a freshly baked roll. Bringing America to Australia by with the iconic Hot Dog and all the American Cities toppings! The NY, LA, Brooklyn Pizza Dogz, Famous South Beach Dogz, San Fran, Extra Big and extra Spicey Big Texas, the tropical Hawiian, or you can make your own dogz...

SPIN CAFÉ The Ville Resort-Casino Sir Leslie Thiess Dr, Townsville City 07 4722 2333

MICHELANGELO’S PIZZA & PASTA Michelangelo’s Pizza & Pasta is a locally owned family business and home of the Bigfoor Pizza. Now with gluten free pizza and home delivery to all areas including Rasmussen and Rupertswood. Find us on Facebook! 117 Bamford Ln, Kirwan 07 4755 1978 pizzaandpasta.com.au tsvfood.com.au // #tsvfood

the-ville.com.au

Spin is the choice for a quick morning or afternoon tea, or a café style lunch or dinner. Great discounts available for Vantage rewards card holders. Located in The Ville Hotel-Casino’s main gaming floor. Guests must be aged 18 or over to enter Spin.


directory

Racecourse Rd, Cluden

AUSTRALIAN ITALIAN FESTIVAL

07 4778 2400

TYTO, Ingham

TOWNSVILLE TURF CLUB townsvilleturfclub.com.au

07 4776 5288 australianitalianfestival.com.au

The Townsville Turf Club is one of Australia’s major provincial race Clubs, with TAB and SKY Channel coverage nationwide on most race meetings. Boasting a great range of function facilities, well maintained grounds and beautiful gardens, Townsville Turf Club is the perfect backdrop for your wedding, function or event. Follow us to keep up to date with upcoming carnivals and events.

The Australian-Italian Festival is held in Ingham, August 4 - 6 and celebrates the rich Italian culture and history in the Hinchinbrook district. The festival boasts authentic Italian cuisine, wine, entertainment, events and activities to keep the family intrigued; such as the Greasy Pole, Spaghetti Eating and Grape Stomping competitions, local buskers, merchandise stalls, live puppet show, great toga race, free amusement rides, amusement rides and local wetland tours.

da han

p i c k e d co l l e c t i o n o f c a b a r

et

SESSIONS Dream Dinners is a luxurious styled dining experience like no other, creating intimate gatherings that no one will forget. Regular spaces are transformed into lavishly decorated tablescapes and guests are treated to an exquisite 3-course meal prepared by award-winning ‘Michel’s Restaurant’. Everything is taken care of, from the furniture, dinnerware, decorations, food and cleaning up so that you and your guests can enjoy yourselves.

DREAM DINNERS BY DREAMSCENE EVENTS 0402 667 515

at r i v e r w ay a r t s c e n t r e

RIVERWAY ARTS CENTRE

#firstworldwhitegirls: botox party

August 2017 20 Village 87.30pm Blvd, for an 8pm start Thuringowa Central 07 4773 8888 the desperettes – a lady’s guide to townsville.qld.gov.au being a wingman

dreamscene.net.au

6 October 2017 7.30pm for an 8pm start

tickets

The Riverway Arts Centre with its range of versatile spaces can accommodatephelan a variety of functions groovy October 2017 and events. 27 7.30pm for an 8pm start Banquets, balls, product launches, conferences, trade shows, weddings, women in docs birthdays, cabaret, meetings, dinner 18 November 2017 7.30pm for an 8pm start theatres and more.

For more information on functions and catering availability please call friendly team or email $ 5our 5 in c . ta p aoperations s racoperations@townsville.qld.gov.au

JOIN US. ADVERTISING PACKAGES AVAILABLE NOW. SARAH JONES Media Sales Executive 0409 272 461 sarah@townsvillefood.com.au

TOWNSVILLE FOOD MAGAZINE


cover star

INTRODUCING

r e n g i des m o i t a t s u dég WHEN TWO COURSES ARE NOT ENOUGH. Our carefully curated selections allow you, the diner, to build your own menu. It’s a dégustation, designed by you. 3, 4 or 5 courses with or without paired wines. Available for dinner Tuesday to Saturday. Bookings recommended 4724 4441. Terms & conditions apply. Subject to availability.

RESTAURANT | CATERING tsvfood.com.au // #tsvfood

ATOUCHOFSALT.COM.AU

Townsville Food Magazine Issue 13  

Townsville's only dedicated, award-winning food magazine

Townsville Food Magazine Issue 13  

Townsville's only dedicated, award-winning food magazine

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