Fusion Art Bar & Tapas is an inspired meld of food, wine and art: the creation of local artist iefje Boissevain. From the furniture to the crockery and cutlery, Fusion is devoid of convention and overflowing with quirky and eclectic pieces that excite, interest and provoke conversation.
This unique culture flows through to the kitchen where head chef Jackson Mintae Kim creates beautifully presented sensations of taste and texture throughout a well executed tapas menu. The selection of dishes allows for a relaxed style of dining, encouraging you to nibble, share and chat, accompanied by a glass of wine from their extensive wine list. Or try a delicious cocktail !!!
07 4051 3888 12 Spence Street, Cairns CBD 4870
Opening Hours
tapas@fusionartbar.com.au www.fusionartbar.com.au @FusionArtBar @fusionartbartapas
Tue to Thur Fri and Sat
3:00PM – 10:00PM 11:00AM – 11:00PM
Thank you for picking up this edition of FNQ Food Magazine, now in its 6th edition. We’re proud to be bringing you what’s best in food and beverage across the region. In this edition we see our perfect marriage, Published by FNQ Media - 7/205 Hartley Street, Cairns, QLD 4870 www.fnqfood.com.au info@fnqfood.com.au EDITOR David Leith REGIONAL SALES DIRECTOR Andrew Bennett sales@fnqfood.com.au PRODUCTION MANAGER Jodie Ferrero PHOTOGRAPHY David Leith LAYOUT & DESIGN Liagi Mateo CONTRIBUTORS Janie Barton Suzy Grinter Sharon Timms Nicky Jurd
with something old we visit Jonsson’s Farm Market, one of the most established paddock to plate operators as our lead story on page 8. Something new comes in the form of the fantastic new fit out at the Shangri-La as they relaunch their bar as The Backyard on page 18. For something borrowed look no further than our local version of the modern classic Espresso Martini using all local ingredients from Tha Fish on page 60. And for something blue? Well that has to be the deep blue ocean brought onshore at Cairns Aquarium with the launch of Dundee’s brilliant new restaurant on page 12. We also spent a bit of time in Port Douglas catching up with some old and new favourites, we join in celebrating with Tamarind’s new hat along with a whole host of other movers, shakers, brewers and bakers making the F in FNQ stand for FOOD! The FNQ Food Team
TERMS & CONDITIONS FNQ Media accepts no responsibility for the contents of advertisements and advertorial presentations. All advertisements and advertorial components are accepted in good faith and the liability of the advertising content and copyright relating to any submitted material is the responsibility of the advertiser. Liability FNQ Media (and its officers, employees, agents, and affiliates) is not liable under these terms or otherwise in law for any indirect, special, economic or consequential loss or damage suffered or incurred by users (or any other persons). Or for loss of revenue, profit, goodwill, data or opportunity, or loss of anticipated saving whether caused by negligence or otherwise and whether or not FNQ Media was aware or should have been aware of the possibility of such damage. To the extent permitted by law, all representations, conditions, and warranties, whether based in statute, common law or otherwise, are excluded. Liability of FNQ Media for any breach of a term or condition, whether implied by law or otherwise, is limited, at FNQ Media’s option, to the supply of the service (or part thereof) again, or the payment for the cost of having the service (or part thereof) supplied again. FNQ Media is not liable for any delay or failure to perform the services, which is due to any natural disaster, revolution, unlawful act against public order or authority, breakdown of plant, industrial dispute, government or legal restraint or any event not within the reasonable control of FNQ Media.
4
Contents 6
WHAT’S ON AND WHERE
8
JONSSON’S FARM MARKET
12
Events Calendar
Three generations of life on the land
DUNDEE’S AT THE AQUARIUM
8
Signature cuisine now served at second city location
18
THE BACKYARD
32
SASSI CUCINA E BAR
Revamping classic casual dining
12
A masterful exercise in consistency and longevity
61
DIRECTORY
114
PORT DOUGLAS
124
MAPS
A-Z Dining Guide
18
32
Dining Guide
Cairns CBD, Port Douglas and Northern Beaches
CONNECT WITH US!
Tag us in your food pics with #fnqfood on Facebook or Instagram and we will share our favourites!
what’s on and where with Jodie Ferrero
FEAST OF THE SENSES • 28 – 31 MARCH 2019 The Feast of the Senses is North Queensland’s premier Tropical Food Experience and the Cassowary Coast’s major festival centred around the town of Innisfail, an hour’s drive south of Cairns. The festival showcases our region’s impressive variety of rare and exotic fruits whilst also including an impressive range of produce including meat, seafoods, herbs, spices and wine. Nowhere else will you find such a diverse and tantalising range of produce and culture, as in this region of Australia. For more information visit: https://www.feastofthesenses.com.au
MELBOURNE INTERNATIONAL COMEDY FESTIVAL ROADSHOW • FRIDAY 26 APRIL 2019 Looking for a laugh? The Melbourne International Comedy Festival Roadshow is coming to Cairns. Forget I-Spy, spotto and stale servo snacks, this road trip is jam-packed with a crew of fantastically funny comedians, specially selected to bring the fun of the Festival to towns and cities around the nation.
For 20 years the Melbourne International Comedy Festival has been touring far and wide, bringing giggles, guffaws and good times to Australia and further afield. Whether you’re in Katherine, Quirindi, Kyneton or Cairns, you can still experience Australia’s largest and best-loved comedy festival in your own backyard. We’ve got over 80 destinations on the laugh-laden schedule, and a line-up of artists to tickle anyone’s
funny bone. The Roadshow really has something for everyone! Grab a mate, grab a date… grab a ticket to the Roadshow! 2019 Lineup: Bev Killick, Eleanor Tiernan (IRE), Rahul Subramanian (India), Josh Earl and Xavier Michelides.
CAIRNS CRAFT BEER FESTIVAL 11 MAY 2019 • MIDDAY TO 8PM Not to be missed craft beer event on Saturday, May 11th Midday to 8pm. Five local and independent breweries will be showcasing the finest craft beers in FNQ. More than 20 local beers to choose from Collaboration brew from the 5 breweries
6
Beer & Food Pairings Live local music People’s Choice Award For more information visit: https://www.facebook.com/ events/2157364014348499/
For more information visit: https://www.cairns.qld.gov. au/cpac/ticketlinkEvents/ comedy-shows/melbourneinternational-comedyfestival-roadshow-2019
PORT DOUGLAS CARNIVALE • 24 – 26 MAY 2019 Port Douglas Carnivale celebrates the very best of Tropical North Queensland from the bounty of the sea, abundant fresh produce and world class wines, to talented local artists, musicians and performers. Held in one of the most beautiful parts of the world and attracting tens of thousands of local, interstate and international visitors, Port Douglas Carnivale was originally held to mark the start of the sugar cane harvesting season, but is now considered the official opening of the tourism season. A mecca for lovers of all things food, fun and sun, Carnivale is a must do on anyone’s bucket list.
For more information visit:https://www.carnivale.com.au
THE LONGEST LUNCH
by Spiegeltent performers and cool tunes under the palms.
Fri 24th May 2019 11.30am to 3.00pm Rex Smeal Park under the palms Cool breezes and ocean views, local produce matched with excellent wines and beers, this event is iconic Port Douglas.
Seated under cover on one long table, indulge in a long lazy lunch as the The Longest Lunch serves up plentiful produce and entertainment
SEAFOOD EXTRAVAGANZA
Port Douglas Carnivale is excited to announce another round of Seafood
For more information visit: https://www.carnivale.com.au/ event/the-longest-lunch/
This is a day for families and friends, visitors and locals to come together and enjoy free entertainment and great seafood all along the boardwalk at the Marina. Kick back with a coldie, listen to the bands, and tuck into a bucket of prawns, or fish and chips.
Sun 26th May 2019 12pm till 5pm Crystalbrook Superyacht Marina Port Douglas Carnivale is all about having a party in paradise and a fabulous family time together and what better way than with the much loved Seafood Extravaganza.
It’s a long table style lunch with a tropical twist that only Port Douglas can provide. The exotic and excessive will have you saying “Encore!”
Extravaganza, with a monster line up of music, entertainment, and of course a showcase of the best seafood the region has to offer not to mention the best beer too!!!
And best of all it’s FREE!!!!
For more information visit: https://www.carnivale.com.au/ event/seafood-extravaganza/
FARMER’S MARKETS See the best of Tropical North Queensland produce straight from the hands of the producers. Cairns Rusty’s Markets Friday & Saturday — 5am to 6pm Sunday — 5am to 3pm Every week.
Yungaburra Markets 7:30am - 12:30pm 4th Saturday each month & 3rd Sunday in December
Mission Beach Monster Markets 7:30am - 12:30pm Last Sunday of every month from April to November
Malanda Markets 7:30am - 12:30pm 3rd Saturday of each month
Tolga Markets 7:00am - 12:00pm 1st Sunday of the month
North Mission Beach Markets 7:30am to 12:00pm 1st and 3rd Sunday of every month
Mareeba Markets 7:30am to 12:30pm 2nd & 5th Saturday of the Month
Every Family needs a Farmer Words by Suzy Grinter
Warren Jonsson is a third
tobacco collapsed, he moved
weren’t going very far as
generation farmer, and
up to the Evelyn Central area
there was no refrigeration in
farming is in the blood of his
to grow fruit and vegetables
those days.
family of three sons and their
to supply Cairns and Innisfail,
children, and of course, wife
and then Townsville.
fruit and veg grower in
Gail.
8
“He had been the biggest
His brother Alf Jonsson
Queensland, possibly in
Warren’s grandfather
gained notoriety for refusing
Australia, but it was war
started growing tobacco
to pay road taxin the early
time, and he stuck to his
in Dimbulah, then when
days. Perishable goods
guns, and he went to jail. It
the popular local farm marketwere more than horrific. “We had a quarter of a million dollars’ damage done to three of our bulldozers, not just one. It left a sour taste in our mouths, a really frustrating episode. Yesterday, we were actually cutting fodder off that land that we cleared, to help thefarmers out west. “We have to plan to grow fodder to be prepared for ourselves, with silage and grain and so on, on land that we’ve cleared to make ourselves sustainable as producers, because the Government can’t keep broke his spirit. When he
there too; we just planted
came outhe bought a cattle
1100 acres of sorghum.
propping up primary producers forever.
station out near Greenvale. “We’ve been in the
In November 2017,
Evelyn Central area for
in the lead up to the
four generations now
elections,Warren’s family was
and we have a cattle
targeted by environmental
stationWombinoo with a
activists with no thought of
herd of Brangus, out near Mt.
the outcome of their actions.
Garnet, run by my son Dean
“I saw opportunity in selling local produce in the north here, it’s just a beautiful area; you’ve got the tropical and subtropical environment and there are many different micro climates. I think 85%
and wife Emmalee. We’re
Used as a political football,
doing a bit of farming out
the ramifications for
of all plants on earth could be grown in this region.
“There are a lot of things
In season Jonsson’s Farm
that could be grown here
Market at Stratford and
that aren’t, for example
Stockland Shopping Centre
stone fruit, or apples. It’s
Earlville stock up to 70% of
just that we don’t have
local produce.
the big city markets at our doorstep.
“Beef is all our own. We send it down to Bingil Bay
“Cost of transport is a big
to get processed so it’s MSA
issue and with produce such
accredited. Our poultry and
as potatoes, for example,
pork is all local. We have
because of pressure from
some awesome products.
local people support local business. Every dollar that goes into local business gets Coles and Woolies who
“We target local, unique and
don’t pay a premium for
healthy food products. We
produce grown further away
always ask customers to tell us
from the market, it puts
if there’s something they want
the northern producers at
to see us stock, we’re open to
a disadvantage,” explains
all suggestions,” says Warren.
Warren.
It’s so important that
turned over, on average, seven times. So if you keep that money in local business, it all goes to your local community. Jonsson’s doubled sales every day for a week when
Coles and Woolies ran out of produce during the floods recently. That goes to prove every family needs a farmer, especially a local farmer.
our business and taking it to that next level.Adding our quality signature cuisine to this world-class venue just made sense as it was the perfect fit. We’re very excited. “The new restaurant’s menu will not be the same, but we are certain everyone will love our twist to the regular favourites that our customers currently enjoy at our waterfront location,” said Tina.
Dundee’s
dives in Words by Janie Barton
Regular foodies in Cairns as well as visitors who enjoy quality cuisine are thrilled that one of the city’s most long-standing and popular restaurants, Dundee’s on the Waterfront, has opened a second restaurant at the Cairns Aquarium. 12
“We have always been very excited about the Aquarium and what it brings to Cairns ever since we heard about it during the very early planning stages,” said Manager Tina Wort. “The timing just became right for us to look at growing
Dundee’s on the Waterfront has been a stalwart on the local restaurant scene for 34 years with offerings of the region’s finest quality fresh seafood, meat and produce “During the day we are catering to the mums, bubs and family as well as business people,” said Tina, who co-owns the restaurants with Gary Low, husband and head chef James Wort and Paul and Marion Wright. “We will still be serving our lunchtime specials that everyone loves at our waterfront location and have ramped up the menu in the events. “Think family restaurant by day and a little bit of special by night. If you love the night-time theatre
scene, it will be perfect for those wishing to enjoy a pre-dinner meal before any show at the newly opened Cairns Performing Arts Centre. Also, in addition to dining, we’ve created a relaxing bar area for afterwork drinks or weekend sessions.” The restaurant, which sits up to 160 people and is open for breakfast, lunch and dinner, is accessible without having to enter the Aquarium itself, although diners will still be able to view the exciting marine life from a 70,000-litre aquarium inside the restaurant. Foodies will love the versatility of the menus, which cater for all tastebuds and dietary preferences. The Dundee’s team will also be catering for birthdays, banquets, weddings, product launches, charity events, cocktail parties and any event at the Aquarium, adding that extra wow to any special occasion. Tina said they are thrilled to be aligned with the Cairns Aquarium. “We have loved the Aquarium since its inception,” she said. “We needed a place for people who get seasick or carsick
or for young children and older people to be able to see the wonders of the Great Barrier Reef and our World Heritage listed rainforest without travelling too far.”
staff. They have already added a whole new kitchen and a café area and are currently refurbishing the bar area and the front of house and replacing the existing furniture.
Dundee’s five co-owners made the decision to open its second restaurant at the Aquarium in early January, leaving them only a few months to implement the new menu and hire new
“We’ve all been putting in a lot of hours, but we don’t count the hours,” Tina said. “It’s a passion and a dream, and we wouldn’t be doing it if we didn’t love it.”
W A L K A M I N ,
A U S T R A L I A
CELLAR DOOR & GIFTSHOP 1819 CHEWKO ROAD WALKAMIN QLD 07 4086 8008 www.mtuncle.com orders@mtuncle.com
Mt Uncle Distillery, nestled within a vast banana plantation is located approximately 1 hour inland of Cairns. One of Australia’s most highly awarded distilleries Mt Uncle produces a range of boutique spirits and liqueurs using the finest local ingredients.
Visit our cellar door to taste our unique, distinctive products and take a walk around the beautifully manicured gardens enjoying the tranquility of the tablelands. 14
Barrier Reef Brewing Words by Suzy Grinter
All ale and hearty! One glimpse at the ingredients and flavours of Barrier Reef Brewing’s niche beers and your salivary glands tell you this is no ordinary tipple. No sirree! Cam McPherson was born and bred in Cairns, but as a qualified veterinary surgeon, took himself off to the UK, met the girl of his dreams, and found paradise, temporarily, in a cottage on the wild Scottish coastline. Somewhere between caring for domestic animals and compromised wildlife, spending time with his lovely partner and throwing logs on the fire, Cam would glance at their beers chilling on the outside window and ponder. 16
Ideas were brewing in the cold nights of Scotland, and a third love was in draft form. Growing fascination saw Cam setting out on the road to discovery. He travelled through the processes from sourcing of ingredients through the biochemical processes and technicalities of yeast wrangling. He spent time in microbreweries, talking to brewers and reading everything he could get hold of to increase his knowledge of brewing. He visited farm markets and obscure bottle shops with the now firmly ensconced goal of creating his own boutique brewery. “Initially, it was the science behind the process that drew me to brewing, and hopefully this translates into beers that people like!” says Cam. Each of Barrier Reef Brewing’s ales has a unique identity, reflecting Cam and Caz’s extensive research and sampling. Its flagship ale, Two Turtles Pale Ale, was named for the brewery’s association with Cairns Turtle Rehabilitation Centre, and is described as presenting tropical fruit aromas. Arlington Amber Ale has a distinctive ‘nutty and biscuit flavour’ imparted by Maris Otter Malt. Double Shot Coffee Amber is as amazing as it sounds; Amber Ale infused with locally produced coffee producing an exquisite blend of toffee, coffee and
caramel flavours. Hop Turtle is self explanatory, an IPA, a little more hoppy and bitter, and Mutiny Coconut Porter with a delightful hint of chocolate. Cam and Caz’s flavoursome ales may have been conceived in Scotland, but they were born in Cairns, much to the region’s delight. “It’s great to be home, and Caz loves it here now she is getting used to the heat; the amazing array of wildlife and different environments we get in FNQ make up for that! “There’s a lot of hard work, research, study and a steep learning curve behind us, and we’re proud to be producing a top quality ale using pure filtered water, all natural ingredients and local products for flavour and tropical inspiration. Our coconuts come from Beach Harvest in Julatten, and our coffee from Sipping Duck in Cairns. We have plans to use local tropical fruit in new product we hope to introduce soon,” says Cam. Barrier Reef Brewing is a proud supporter of the Cairns Turtle Rehabilitation Centre.
The Backyard: Shangri-La
“Our backyard was the beginning and end of our adventures for most of our summer holidays. You didn’t know where it would take you, and most adults didn’t seem to care, as long as we turned up for dinner when the street lights came on.” And so is the evocative introduction to the newest addition to the dining precinct of the Cairns Pier. The Backyard, an aptly named Australiana brandished spot, is a healthy dose of nostalgia, mixed with a splash of tropical creativity and a dash of daring attitude. “Some of our customers have no idea what a backyard is,” reveals Helena McInnes, Marketing Manager of the hotel. “So, this venue is here 18
Words by Sharon Timms
to tell them. Also, for the locals and Australian visitors who come here, it’s a wistful trip into their childhood – they think‘Yeah, I remember that!’.” Australian culture is one that is so disparate to any other–Vegemite, hats made of corks and ubiquitous backyard clotheslines that double as kids’ cubby houses immediately spring to mind. Then there’s the classic view of Dorethea MacKellar who reminds us of a land of sweeping plains. Whatever imagery comes to mind, there’s no doubt that Australiana is indeed rich in its cultural symbolism, constantly evolving, but all starting from the humble backyard.
house for dinner - Jatz and cabanossi at the top of the list! Of course, we fancy it up a bit though. Charcuterie and local shellfish, whole roasted Portuguese chicken, BBQ specials –we’re here to revamp the classics and rejig those childhood favourites into modern dishes.” The drinks list doesn’t skip a beat with Aussieisms: cocktails including Mum’s Rose Garden (lychee, gin, cranberry and rose water), the Whipper Snipper (white rum, watermelon, lime, mint and soda) and Nana’s Brew (bourbon,
The Backyard’s offering is a true all-day diner. Breakfasts are redefining standard hotel breakfasts with an la carte, café-style menu with an included sideboard containing all the cold favourites for the very affordable price of $20pp. “People – especially locals – have different expectations of their breakfasts,” says Aaron Habgood, Executive Chef and brainchild behind the concept. “The café culture is strong in Cairns, so we met market demand. Is that beetroot latte Instagrammable with my smashed avo and salmon scrambled eggs? Here, it is. Lunch and dinner roll casually in together on the one menu, with a focus on sharing and excellent local specials promoted through their online loyalty club, The Backyard Grasscutters, as well as a bagel bar and newly graffitied shippingcontainer-come-BBQ-bar.
peach tea and ginger beer – served in a teapot) are bound to raise a wry smile; while the wine list has been divided into kitschy and comical sections, When You Pretend You’ll Only Have One Glass, The Trophy Room and 3 Car Garage With A Boat.
“Sharing is a fairly common dining style these days, but this menu is very much geared towards what you’d offer mates if they came to your
While the team at The Backyard are fostering the idea of supporting our own backyard, we’re inclined to tell ‘em she’s a winner, mate.
20
Chef Jackson Big Dreams can lead to great things
His dedication paid off, as during
and that is certainly true for Head
his time at the Crown Casino he
Chef at Fusion Art Bar & Tapas,
was part of the team that won the
Jackson Mintae Kim. Jackson hails
prestigious Australian Good Food
from Korea where at the age of 19,
Guide One Hat Award.That is no
he enlisted in compulsory military
mean feat in the world of culinary
service and then the police force, but
excellence.
ultimately it was cheffing abroad that was his true calling.
Now at Fusion Art Bar & Tapas, by far the most creative dining space
After training at the William Blue
Cairns has to offer, Jackson is blending
College in Sydney, Jackson worked in
his experience and passion with his
several establishments across Sydney,
imagination to design menus that are
Melbourne and Cairns, diligently
as enticing as they are delicious.
perfecting his craft. Jackson describes his style as modern “I was cooking many different cuisines,
Australian with an international flair
from Japanese and Italian to Australian,
and with one look at the incredible
absorbing all the knowledge and
menu you can see that this a perfect
advice that I could�, said Jackson.
description.
22
John Crank: Tamarind Words by Sharon TImms
John Crank is a quietly spoken, English gentleman – far calmer than the typical imaginings of a lauded chef in five-star hotel with four kitchens and a brigade of over forty chefs working alongside him. Executive Chef of the Cairns Reef Hotel Casino for over four years now - and almost twenty years in the region - John may be a classically trained European chef, but it’s his creative approach to modern Asian cuisine that has really displayed his skill. Tamarind Restaurant, the flagship dining venue in the tropical climes of the Reef Hotel Casino, has recently been re-awarded a chef’s hat with the Australian Goof Food Guide, five years in a row. It’s an award that is humbly accepted, and graciously shared. “This award is recognition of the work we all put in. It’s not about me, it really is about the team – stores, stewards, apprentices, no one person can do all this on their own. For the team, this is recognition and gives us something more to strive for. It’s not a place to sit and be complacent, it’s a great incentive to push for the next level.” John has come a long way since his comingof-age journey as a young English backpacker many moons ago. Although not a chef on his arrival to Australian shores, he was familiar with kitchens and the madness and camaraderie they offered. “I never even thought about being a chef when I was in the UK. Backpacking and travelling changed all that – seeing how kitchens work, taking a raw material and turning it into something entirely different that it didn’t even resemble initially was quite fascinating. “I got off the plane and headed straight for Ayres Rock – I’m really not a city person,” he 24
reminisces. “I started working prep in kitchens and was captivated not only by all the different types of produce, but the different names as well. I developed a passion, quite simply, for food and for learning – even now, I’m still learning every day.” Tamarind’s menu has a strong Asian accent and a commitment to regional produce where possible, with the menu highlighting some of the key suppliers. There’s the starter dish of gin and tonic cured salmon with Mt Uncle Botanic Australis gin, organic Tablelands pork belly with crackling, a pork croquette, spicy plum sauce, bok choy and sugar snap peas, and a honey parfait made from honey harvested from the rooftop of the Casino. “We use locally sourced ingredients because we like to support the locals who support us,” John says. “Obviously some things we can’t get up here, but we buy Gallo cheese from the Tablelands, we use Mungalli Creek dairy, rum and gin from Mt Uncle Distillery, we use local reef fish and as much fresh fruit and vegetables as possible from the whole region – bananas, strawberries, mangos, dragonfruit, bunya nuts. “The ethos of Tamarind is really to remain an authentic, contemporary Asian-influenced menu, “ he says. “Asian influence cuisine does well up here, obviously because of the produce and the climate. It also translates very well to a tourism market, especially when using tropical native ingredients in a traditional European style. “Sharing this award with team is so very important. Everyone doubts themselves time to time, so recognition like this is nice to know there is a consistency in our excellence.”
26
Richard Howard:
Thala Beach
Words by Sharon Timms
Food is an integral part to any travel experience; sights and sounds go hand in hand with tastes and textures. From local street hawker food stalls to new tastes and shared memories, eating provides a connection to a destination like few things can. Richard Howard, Executive Chef at Thala Beach Nature Reserve Resort, didn’t need to travel too far before falling unabashedly in love with cooking. “I found my passion in my mum’s kitchen, “ says Richard, reminiscing on his childhood in Wellington, New Zealand. “It’d be great if everyone had a mum who could cook! That’s where my true inspiration came from. We’d always be baking scones or flipping pancakes, roasting, braising, peeling, simmering… and I’d be right there, anything just to get my hands dirty, so to speak.” With childhood memories of cooking in the kitchen, it was unsurprising that Richard turned to the kitchen professionally quite early on. “I started working as a kitchen hand, as many chefs do, after school in a pizzeria, and went to rolling dough pretty quickly, absolutely determined I could do it. In a couple of years, I had progressed and ended up running the pass there. “Eventually, I moved to Picton (in the South Island of New Zealand) and got my fine dining straps on. After a few years, my wife and I decided the call of the tropics was loud. We
made our way to Tropical North Queensland and found a professional home here at Osprey’s at Thala Beach.” Taking in uninterrupted views for over a hundred kilometres over the Coral Sea, Ospreys focuses on seasonal produce, and leans towards experimentation with native flavours. It is easily one of the best places to appreciate this extraordinarily beautiful part of Australia. Framed to the left of the sea, are white sandy beaches that are backed by the rainforests and towering mountains. “Given the seasonality of the region, we were in a very fortuitous position where we were able to work for a good portion of the year, then travel for the rest. We ended up consistently travelling through Asia for up to 6 months of each year - Cambodia, Vietnam, Thailand, Japan, Indonesia. “I’ve definitely brought a bit of Asian influence in my cooking here at Thala Beach, mainly because of travelling and writing thing down, taking photographs, remembering times and places through flavour. Bringing flavours like taro, finger limes, coconuts to this menu is exciting – we have so many of these flavours and ingredients at our fingertips, many of them literally on site here at the property, so it seems perfectly natural to incorporate that into my own cooking.”
28
BARBADOS Words by Sharon Timms
The one rule of themed or specifically styled bars is that you need to go all out. Subtlety be damned. And if the name of this 30
little Port Douglas bar nestled on the corner of the Crystalbrook Marina didn’t give it away, Barbados is all about
Caribbean style and buckets of rum (not in any particular order). While it may not specifically be in the Caribbean, this
award-winning spot is definitely comparable. The vibe is reminiscent of a luxury yacht club, both sophisticated and relaxed, and with interiors so cool they hurt styled by owner Wendy McWilliam this boardwalk bar overlooking Dickson’s Inlet is tropical plantation heaven. In the past few years we have seen the reputation of rum go from a drink of pirates and general scallywags to a sophisticated, essential ingredient in many an innovative cocktail. Be it white, golden, spiced or aged, rum is back in the best possible way. The Barbados cocktail list is an unabashed love affair with the fermented sugarcane juice, completely befitting its locale in tropical sugar cane region. The drinks menu has a lengthy list of cocktails, which are
rum-heavy concoctions illuminated with bright, tropical flavours. If you’re in the mood for something tropical (and who isn’t?) there’s the signature Weniki Tiki, or perhaps the deliciously dangerous Kraken Coco Ball. Without a doubt, though, the winner must surely be long-time favourite Tea For Two (hint: it’s not got tea in it). Barbados offers a great selection of charcuterie boards and share plates, as well as light meals such as fish tacos or salt and pepper squid. This is definitely a bar to visit during daylight hours to take in the beauty of your surrounds, or a place to watch as the sun disappears over the mountains and the boats drift into the marina. The bar has been tastefully decked out with super-
stylish oversized nautical striped umbrellas, giant elephant ear plants and golden cane palms, driftwood tables, timber double daybeds and a glorious architecturally designed timber and copper bar that’ll have you swooning into the sunset. At the end of a long day, consider Barbados a gateway to the rum runner’s revolution, the sun slowly sinking it’s rays behind the rainforest mountains in the distance, with a cheeky cocktail to toast your good fortune.
32
A Lesson in
Longevity Words by Sharon Timms
In an industry that is notorious for its fickle boom-or-bust nature, Sassi La Cucina e Bar is a masterful exercise in consistency and longevity. Owned and operated by renowned husband and wife team Tony and Di Sassi, this is a dining institution that has weathered the storms of the restaurant scene and maintained its pride of place in the must-do dining lists of the tropical north. The service is disarmingly attentive, the aperitivo selection and the wine list is well thought out and the menu is the perfect reflection of an Italian mama’s kitchen with a locavore ethos. This old-school diner is about as Italian as you’ll get outside of Italy (and Melbourne). Although casual in nature, don’t let that make you think the details have been forgotten. Perhaps that’s why the place still feels fresh, not cliched. The offer is classic Italian: mainly seafood and pasta, simple and sophisticated, in a smart, indoor-outdoor setting of clothless tables, plantation shutters and vintage Campari posters. The culture of eating and drinking in an Italian style is such an adored aspect of Australia’s diverse dining scene, and Port Douglas isn’t immune from the romance of Italy. Good food, good wine, good catchphrases and good looks – what’s not to love? Tony Sassi, legendary behind the burners, has stepped back from the pans a little these days,
although still keeps a watchful eye over service each night, preferring to chat to guests. That aside, the master has taught the apprentices well – homemade pasta, traditional techniques and old school recipes fill the menu, with the abundance of local seafood and obvious choice being a shell’s throw away from the Coral, Sea. Fresh, raw local tuna is marinated in lime juice and chilli, served on a bed of seaweed; squid ink tagliatelle is laced cleverly with chilli, basil and cream; and for those needing a little more Italian love, a Black Angus grass fed fillet is served with a cognac sauce is perfection in simplicity. The locally caught prawns, bugs, mudcrab, and barramundi all sing when given the Sassi treatment, much like Tony’s operatic prowess should you capture him on a lucky night. Service is a flawless, well oiled machine of Italian spirit on both floor and in the kitchen, captained by restaurant manager Vincenzo who has been part of the famiglia for many years. Sassi’s long-standing love affair with award-winning Victorian winery Bass Phillip make saying the words ‘house wine’ just that little bit fancy. Back it all up with slick service and a sweets menu that’ll have you saying the rosary in the confessional in no time. Affogato? Of course. Gelato al Basilico? Praise be. Fromaggio? We thought you’d never ask.
34
Cheers! Words by Suzy Grinter
Great things are done by a series of small things brought together. Thus spake Van Gogh, and he might well have been forecasting the success of Cairns very own Macalister Brewery and Bar. This is THE “Go to” of “Go tos” in Cairns right now. And when you go once, you’ll see exactly why it is a go two, it’s addictive, indeed its popularity is growing faster than Charlie Sheen’s conquest list. It’s not just the superb quality of the large range of fresh, unpasteurised, unfiltered, preservative free, naturally conditioned beers, the great food, the friendly staff or the huge bar open to the vast expanse of green, mountains and the beautiful sea breezes of the Coral Sea. It’s that Rob and Rachel (Hoppy) Callin have just got it all right, something of an achievement given its beginnings as a chemist’s leisure time hobby. With a degree in Chemistry under his belt, and ensuing employment in management in the pharmaceutical industry, but coming to Australia, Rob turned to teaching, heading the Science
Department at Smithfield State High School. However, a series of wins in small, local brewing competitions had whet Rob’s appetite. A state and then national win followed, capping the bottle on a highly successful brewing venture that would come to be known as Macalister Brewing Company. Rob commenced a four year Diploma in Brewing Science at Federation University in Ballarat, Victoria. There was no turning back. Macalister Brewing Company was in the barrel. Searching for a suitable premises for a brewery, Rob and Hoppy were delighted to find the perfect spot, not only to brew, as it turned out, but with an appealing vista over neighbouring cane fields to the mountains. Given this bonus, a bar with sea breezes just had to be included in the plan. Opening in May 2017, the revitalised warehouse welcomed its first customers, most of whom are now sworn fans and regular visitors to its very popular bar. “We have a core range of around five beers, but we introduce others seasonally. We’ve just brewed a Cream Stout in preparation for St. Patrick’s Day on March 17,” said Rob. Reviews, of which there have been many, are unanimous in their praise for Macalister’s beers, the welcoming bar and staff, the family atmosphere, the views, the food and the entertainment. Food trucks deliver delicious food every Friday to whet the appetites of the ever growing clientele – a variety of local providers arrive to serve either delicious woodfired pizza, tacos, curries, paella or other goodies from 4pm, and on Saturdays and Sundays from noon to 7pm. Entertainment nights (7pm – 10pm) are extremely popular and quickly sell out, with a variety of music and other acts attracting a huge following. Every first Thursday of the month Macalisters hosts the stand up comedy gig, Guilt Free Comedy, and there is even Yoga with beer! Interested? Best to visit the Facebook page and keep in touch, because these guys are rockin’ it.
Seabean: Words by Sharon TImms
for the love of GOOD FOOD
Take a typical tapas bar in Barcelona and put it in a resort town in Tropical North Queensland. Add a passionate Iberophile (that’s lover of all things Spanish, to those of you playing at home), a selection of well-sourced top notch drops and a restaurant and kitchen crew that effortlessly slide the space between bar, restaurant, local hang and visitor must-do. The Iberophile in case is Henry Johnston, Seabean proprietor and self-confessed feeder. 36
“Basically, my whole career has been all about the snacks and the booze. I like to eat and I like to drink. And it’s pretty handy that I like to talk about it almost more than anything else, including my children,” he quips. Johnston has been a permanent fixture in the Port Douglas hospitality scene for almost as long as it’s been a holiday destination. Arriving in the tropics
but we pushed on through and we’re now into our eighth year. The team have been crucial to that success. I’ve always said I have the most over qualified floor team in the region, and the kitchen crew are consistently putting things on plates that blow my mind.” In a world of Mod-Oz, what was the draw to Spanish? “During my European travels, Spain was easily my favourite country. I loved the food and wine, but I loved the Spaniards’ attitude to it. Even though it’s casual, they are dead serious about their food. Before opening Seabean, we realised there was nothing leaning toward that Spanish style. Port Douglas is a resort town. And it’s damn hot. The style of dining really suits the way we live up here – rolling off the beach, light snacks in the afternoon that could lead into something a bit more substantial. Bit like a good date, I suppose. “I want what we do to be approachable for everybody. I certainly don’t want to detract from the people who want to gorge themselves for hours on everything we offer, but I also want to be the right place to go for the single folk who fancy a plate of calamari and a beer. In my experience, people just want to have fun, sit in a cool space and still have really good-quality food without all the rigmarole that goes with fine dining.”
fresh-faced from Melbourne where he was trained and mentored by the Van Handels (of Stokehouse fame), Henry’s reputation as old school, sharp-as-atack, hospitality professional is almost legendary. “The hospitality lifestyle, as odd as it sounds, suits me. But mostly it’s the food and wine,” he says. “I like to eat it and drink it, but I also like to open the doors for people who aren’t as adventurous or experienced and have them enjoy something out of their comfort zone. That’s one of the things that drives me – seeing the enjoyment that people actually get from eating. At the end of the day, I just like to feed people. And get them drunk. It’s my skill. “I’m quite an independent character, so having my own space was always on the cards. We (my wife Lesley and I) put everything on the line to have a crack at our own joint. There were so many moments where we almost threw in the towel,
38
“I’d always intended to open up a sports bar,” says Simon MacLeod, creative genius and owner behind burger bar N17. “Sport, burgers and beers all go hand in hand. When the site came up, I knew it had been a burgers, fish and chip shop before. I stood outside, watched the foot traffic, realised I could see the late night Iron Bar patrons and thought it would make the perfect spot for a after-hours diner.”
The Ultimate CHAMPIONS Words by Sharon TImms
Simon is a chef. Simon loves football (or soccer to the antipodean heathens). So why not combine the two and open up a classy burger joint where the burgers really are better and name it after the North London post code of your favourite team? Simon did. Be like Simon.
nowhere, really. I was making burgers, and I wanted to watch the English Premier League, so it kind of became its own unique sports bar basically for me and the staff. Chefs could watch Origin at work for the first time, and they were stoked. Then we realised other people liked to do the same thing.”
Really excellent burgers are few and far between. Oh for sure, cue internet outrage and tell us we’re wrong and follow it up with a bunch of suggestions, but hold fire just a second. We’re not talking about the biggest, the best value for money or the most authentic Americano style cheeseburger, we’re talking serious burgers using the best local meaty produce, accoutrements and fillers on deliciously soft, golden topped glazed milk, charcoal and brioche buns.
The opportunity to expand presented itself fairly quickly. Within the first month of opening the burger joint, N17 had outgrown the size of the venue output, with nowhere to store enough stock to get through a weekend. “We were so busy I couldn’t survive the weekend with the stock storage we had available to us, so we put a hole in the wall for the next door premises and turned it into a bigger restaurant.”
N17 is a burger bar and a sports bar in equally serious measures. You can hear the stadium cheers from walls that are adorned with one-off, individually signed sporting memorabilia – signed jerseys from All Blacks’ Jonah Lomu and the Socceroos great Tim Cahill, a winning photograph of medal-heavy Johnathon Thurston after the 2015 NRL Grand Final, a personalised signed picture of middleweight UFC champion Robert Whittaker, all sourced from the owner’s well-curated personal collection. “The burgers and sport concept came out on
The burgers are also serious; no room for sitting on the sidelines here. Whilst getting suckered into the game of the day on the super-sized screens and surround sound in the bar, choose between a luscious Black Angus beef patty with smoked bacon, American cheese, red onion marmalade and a fried egg on a slightly sweet glazed milk bun or 12-hour slow cooked pork with ‘slaw and bourbon chipotle sauce. Either way, it’s a four-napkin job – the bun and the meat and the fillings all melding into each other with the sauces all but guaranteed to run down your arm. Do we care? Not one bit.
When you think of waterfront dining, it’s understandable your mind might wander to either fish and chips on the beach or luxury locales with fancy starched tablecloths. But if you head to the Port Douglas & District Combined Clubs, affectionately nicknamed The Tin Shed, you’ll find arguably one of the best waterfront dining spots in the region. Overlooking Dickson’s Inlet merging into the Coral Sea with the majestic Daintree Rainforest mountains in the background, it’s hard to find a reason not to kick back with a bucket of prawns and a cold one out on the deck and take the serenity in. The Combined Clubs has gone a bit fancy since its days of being dubbed the Tin Shed, but it’s still kept to its roots – a community club that is perfect for long-time locals and strangers keen for a yarn and a unique insight into Port Douglas history. With walls adorned with regatta photos of yacht races gone by, the over-water
deck, good-value meals and 16 beers and cider on tap, the Tin Shed is a most inviting spot any time of the day. Tip: plan for an early dinner on a nice day and your eagerness with be greatly rewarded with Instagram-worthy sunsets and sailing boat vistas. Live music, the occasional dinner-and-a-show, community raffles and an excellent twice-weekly members draw also keep the entertainment program packed. With some of Australia’s best fishing spots nearby, it’s no surprise the culinary pride of Port Douglas is seafood. You can’t leave town without ordering the catch of the day or enjoying a seafood platter for two. Seafood is a true treasure of Port Douglas, and there may be no better place to sample some of the freshest than at the Tin Shed. While there’s an emphasis on informal dining, the comfort and will make you feel well and truly looked after. The wines are thoughtfully selected, and did we mention the views? Incredible. It takes a pretty special — and downright genius — place to transcend all ages, dress codes and occasions. But The Tin Shed does just that. In true RSL-club style, members must adhere to a strict dress code that doesn’t include singlets, tank tops, swim-wear or active-wear. In true tropical style however, shorts and thongs are perfectly fine. Whether you’re hankering for a place to relax on a Friday afternoon, a Sunday brunch spot or an ideal place to take your mum out for lunch, The Tin Shed always fits the bill.
40
The Tin Words by Sharon Timms
Shed
Sus
hi E
On
igir i
Caf eO
mu
Rik
i Re
sta ura nt
Peti t
Jap an
xpr ess
Cairns’ Asian food hub.
Featuring 14 first class food outlets over two levels in the heart of the city. Petit Japan Kin Jade Restaurant Chopstix Onigiri Cafe Omu Indian Brothers 42
Comfort Foodie Yokozuna Yummy Noodle Thai Foodies High Chef
Sushi Express Sweet Tea Pho Viet Riki Restaurant Corea Corea
Yum
my N
ood
Yok ozu na
Com for t
Foo d
ie
Hig hC
hef
le
58 Lake St, 79 Abbott Street Cairns, QLD 4870 WWW.ORCHIDPLAZA.COM.AU
Opening hours 8am - Late 7 days (individual outlet opening times may vary)
Eat Real More and more people are rejecting fast food chains in the growing realisation that you are indeed what you eat. Born in the Philippines and attending school in PNG, Elsa Comino came to Australia to face school with little English speaking skill. Leaving home at the age of 17, Elsa battled weight problems into her thirties, before
44
Words by Suzy Grinter
adopting a healthy food regime and lifestyle that turned her life around. Leaving school in Year 11, and home at the age of 17, Elsa put herself through private school and business college, working two jobs concurrently. Muay thai, Olympic lifting, body movement, Zumba and running became her stress relief methods, and
healthy eating to fuel her increasingly fit body became a way of life. Keen to share her passion for health with others, Elsa opened EatReal in 2014 and the business has gone from strength to strength. A vibrant café serves delicious meals through the day, but as popular are the other strands of EatReal, that is, ready to eat meals, and catering, with all food lovingly prepared on site and where special dietary requirements come into play, the team will work around those at no extra cost. With a new menu every seven days, customers are unanimous in extolling the variety, the quality and the flavours of Elsa’s creative and healthy menus. Using only
fresh and natural ingredients, EatReal’s meals are a boon for those on the go who want a healthy alternative to fast foods containing high levels of fat, sugar, carbohydrates, and artificial ingredients. The catering side of the business has grown tremendously, with Elsa and her team catering for all manner of private functions including weddings. A glance at the delicious meals pictured on EatReal’s website (www.eatreal.net. au) will send you rushing for your car keys, guaranteed. With plans afoot for the siting of fresh food vending machines in selected businesses or venues, that may not even be necessary, you’ll be able to jog to your nearest EatReal meal supplier.
Jack and Shanan’s Words by Sharon TImms
Jack and Shanan’s is a curious spot. The venue looks like a labour of love of all things good and fun in the world – good food, beers and a live music back bar courtesy of a white baby grand piano. Colour me sparkles and call me Elton. What started off as a gelati bar has since morphed into an all-day diner, complete with a lively music and entertainment program, right on the foreshore of the Palm Cove Esplanade. But wait just a cotton-picking moment. How does a gelateria turn into an all-day diner? Buckle in kids, for a lesson in opportunity at its finest.
46
Named after his children, Jack and Shanan, owner Paul Gilmartin is candidly honest about the evolution of the restaurant, now one of the busiest on the esplanade strip. “It started off as a second site for Scoops Gelati Land,” he says (also owned and manufactured by Gilmartin at the other end of the Palm Cove Esplanade). “It was a tiny spot when we started with a really bad entrance, but there was this huge back room that was simply being wasted. “I had a friend who worked a CUB (Carlton United Brewers) and suggested we put beer taps in; I said, ‘we can’t have beer and gelati!’,
so I decided to get a food licence to get the beer in, and obviously needed a food option on offer to get the food licence. So we decided to do crepes. No one else was doing it, so why not?. The crepes turned into a full menu, because… well, who wants to drink beer with just crepes? So the crepes became breakfast, the menu evolved into a full listing that’s predominantly surf and turf, and we’ve now put the Espy Bar out the back and taken over the noodle shop from next door to grow the restaurant.” And breathe. “I’m fairly certain we’re the only ‘ice cream shop’ in the world serving beer and crepes and playing Nirvana and Gunners over the sound system while there’s speed dating out the back,” he laughs. Which brings us to the entertainment program. Jack and Shanan’s have been running their wildly popular Saturday Night ‘Rockin’ Croc’ night in the back room Espy Bar for a while now, a return to the classic piano bar with requests, and have recently added a whiskey appreciation club and a monthly speed dating event that promises to bring a better strike rate than being a contestant on Married At First Sight. Not exactly a high benchmark, but don’t let that deter you, singletons. “We started off as a 35 seatergelati bar and now we’re a 220 seater restaurant, bar and everything in between,”say Paul. “We’re most well-known for our seafood and steak offerings, and our coffee is supplied by Blackbird, so of course that’s the best! We’ve just taken over the site next door to us now too, so stay tuned for more developments.”
48
ESTABLISHED 2017 Macalister Brewing Company is a small microbrewery located in Smithfield, 20 minutes north of Cairns, at the base of the picturesque Macalister Range. We brew fresh, unpasteurised, unfiltered, preservative free, naturally conditioned beers for the Cairns Region to enjoy. Our craft beer range is made by hand, for the love of beer! Opening Hours Wednesday & Thursday 12 noon to 7pm Friday & Saturday 12 noon to 10pm Sunday 12 noon to 7pm Closed Monday & Tuesday 0408 086 814 6 Danbulan Street, Smithfield, QLD 4878 rob@macalisterbrewingcompany.com.au
5 Weird Tropical Fruits You Must Try in Autumn NICKY JURD Cofounder of Gathar Gathar.com
As we all breathe a sigh of relief that the worst of Summer has passed us, some really strange fruits have been taking advantage of the heat and ripening to perfection.
SWEET & UNIQUE MAMEY SAPOTE I can’t get enough mamey sapote. A good one really lifts my spirits, and they’re mostly good ones. They look like a rough brown football on the outside, you might just walk past them because they’re so boring. Inside they’re like heaven. Bright pinkorange, a bit like the colour of fresh salmon or a Padparadscha sapphire. Wait until they are soft like all sapotes, they taste like sweet potato pie. Scoop it straight out of the skin like an avo and eat it fresh, or make a delicious sorbet.
TOTALLY INSTAGRAMMABLE DRAGONFRUIT Both the white and pink dragonfruit are becoming abundant, but for the moment the white ones are looking the best. To the uninitiated these fruits do look like something from a fantasy movie. I still remember the first time I saw the flesh of a pink dragonfruit – it is just so pretty. They look so good on a fruit platter. Eat them really cold on a warm day. They’re crisp, refreshing and yummy.
50
SOFT AND GOOEY CUSTARD APPLE A ripe custard apple will make your toes curl they are so delicious! It’s tangy, sweet and the flesh definitely lives up to its ‘custard’ name. My Sydney relatives just love to tuck into one of these. So many times, I’ve bought a custard apple with good intentions but have accidentally let it get too ripe, and then it tastes bad. Buy them when they’re firm and green, and leave them on the bench for a few days until they give a little when you press on them.
CUSTARD APPLE’S COUSIN SOURSOP Very similar in texture to a custard apple, but much bigger is the incredible soursop. The flavour is unmistakablytropical and is both sour and sweet at the same time. It’s definitely not intensely sour though, it won’t make you pucker and grimace. Best eaten fresh but the pulp freezes really well. They have a rich and creamy juice that tastes amazing as a sorbet. I don’t know if it’s true but soursop leaves are thought to have sedative properties. In the Netherlands, the leaves are put into pillowslips or strewn on the bed to promote a good night’s sleep.
THE BEST FRUIT OF ALL: MANGOSTEEN My all time favourite fruit! Luscious, juicy, fresh and sweet. Make a cut in the middle then squeeze to open. I eat all the delicious segments, and even the seeds. When looking for a good one use this trick a Thai lady taught me: turn over the fruit and check the bottom.You want ones with lots of petals to the little flower underneath as there are more segments. They’re a great fruit to throw in the esky and take to the beach or a creek for a swim as they don’t damage easily.
52
Life’s too short for bad coffee Words by Janie Barton
Whether you need one in the morning to kickstart your day or enjoy catching up with friends over a cuppa, coffee is a well-loved drink many of us Far North Queenslanders can’t live without. As three out of four Australians have at least one cup a day, it’s no surprise that the demand for a quality brew is on the rise. There are numerous aspects involved in making a great coffee, but one of the main secrets is found in the roasting of quality coffee beans. “Every bean has a different density and moisture content, and they behave differently when you roast them,” said Kirby Koopman, co-owner of Ransom Coffee, a dedicated coffee roaster in North Queensland. “The flavours they give from the way you roast them vary greatly too. If you don’t apply the right heat at the right time during roasting, your coffee will taste flat, bitter or burnt.” Kirby and his wife Sarah started Ransom Coffee in 2015, after running their own café for years while roasting their beans. They now supply roasted coffee to cafes and restaurants from Bamaga to New South Wales, with the majority of their blends found in Far North Queensland. “We’re both coffee enthusiasts and wanted to go from just making coffee to actually creating it,” said Kirby, who learned the art by roasting under renowned roasters in Australia and overseas. “We found the deeper you delve into
coffee, the deeper the hole goes. “Coffee roasting is still known as the dark art as there really isn’t a set of rules for it. There are principles to follow but there’s no recipe. Every coffee is different, every atmosphere you roast in is different and every roaster is different. I consider roasting coffee the ultimate challenge!” Ransom Coffee uses only organic specialty grade green beans from plantations worldwide, including Indonesia,Africa, South America and Papua New Guinea, to name a few.They roast them individually, taste each origin to blend and create a variety of labels.They also supply highquality coffee machines and grinders to cafes and restaurants. “Coffee is much more complex than wine,” said Kirby, who admits to having at least two to three shots a day. “Wine has 800 compounds whereas coffee has 2000.” Four of its main compounds – caffeine, chlorogenic acid, antioxidants and diterpenes not only enhance the unique flavour of coffee but also the positive physical and physiological effects. “Coffee is actually very good for your stomach, heart and digestive system,” Kirby added. “It has a lot of health benefits – well, before adding milk and sugar!” Article originally appeared in FNQ Restaurant & Caterer
If you are looking for a healthy alternative to soft drinks, wine and beer, Kombucha may just be the drink for you. Amanda Hargrave and Gavin Downes are the proud owners of Scoo Brew, the only purpose-built Kombucha brewery in Cairns. Amanda said her journey began three years ago when she was looking for a low sugar soft drink alternative. Gavin bought her a kit for Christmas and she started making the drink for her family and friends. Her family and friends loved the flavours and she was soon making 30-40 litres a week. She and Gavin began operating the business in 2017 and commenced operations in their Bungalow facility in August last year.
Wholesale flavours are available in 330mL and 1L varieties - Lemon and Ginger, Raspberry, Watermelon and Lime, Orange and Mandarin, Dragonfruit and Carrot and Turmeric. Local produce is predominantly used, therefore flavours vary season to season. Other flavours have included Blueberry, Strawberry, Passionfruit, Pineapple, Peach and Mango. Three stores stock Scoo Brew on tap - Origin Natural Living at the Clifton Village Shopping Centre, Providore Amore in Sheridan St and at the Altitude Cafe in Yungaburra. Additional stores will be coming on board in the near future along with the opening of a new Kombucha Bar at Stockland Shopping Centre mid February. Mungalli Creek Dairy is the proud distributor to another 60 stockists in the far north, including the Daintree, Proserpine, Mackay, Townsville, Mission Beach and the Tablelands.
Scoobrew Kombucha “Scoo Brew Kombucha is fresh, raw, locally made and is also a great alternative to beer and wine,” she said. Scoo Brew Kombucha is locally handcrafted in Cairns using local ingredients. It is a fermented tea made with a SCOBY (Symbiotic Culture Of Bacteria and Yeast). The end product is a naturally fizzy, refreshing health drink. It is packed full of probiotics, living enzymes and organic acids, which all work in unison to assist in the health of your gut, mind, body and spirit. Scoo Brew manufacturers use only real natural cane sugar and 100 per cent real fruit - no stevia, extracts, concentrates or essences. “Scoo Brew is available in six different wholesale flavours, and seasonal flavours are also available at Rusty’s Markets,” Amanda said. 54
Words by Stacey Carrick
Amanda said she loves Kombucha for the flavour, the low sugar content and the health benefits its probiotics provide. “Probiotics are proven to keep your gut healthy and your mind healthy,” she said. “It’s also great for people wanting to cut back on alcohol as it has the fermented taste of beer and wine. “It’s a great thirst quencher. It’s something you just have to try, it’s different and unique. You don’t know until you’ve tried it. “Our journey has been a lot of hard work, but it’s been enjoyable.” * For further information, visit www.scoobrew.com.au. Article originally appeared in FNQ Restaurant & Caterer
The story begins at Goshen Station in the Mt Garnet district, west of Tully in Tropical North Queensland. This stunning property is approximately 50,000 acres in size and sits between the North Queensland coast and the mighty Herbert River. With the region receiving a good yearly rainfall and providing consistent grass growth in the pastures, this setting is perfect for nurturing the Brahman Santa Gertrudis crossbred cattle that Bingil Bay Beef is renowned for. At the Bingil Bay property, the happiness and wellbeing of the cattle is the main focus of the Blennerhassetts, these days run at the helm by Grant Blennerhassett and his wife Nikki. With
56
Goshen Station being owned and operated by Brett & Theresa Blennerhasset, it’s brother Grant and his wife Nikki who have developed the Bingil Bay brand and driven it to be available in the wholesale market, cementing its reputation to one of the best in the country. The low stress environment is provided by using just the very best that nature has to offer including naturally green pastures, naturally clean water and, of course, that crisp fresh farm air. “We’re pretty lucky here at Bingil Bay,” says Grant. “We have naturally very good, consistent pastures every week of the year due to good rainfall. We breed cattle to suit our environment – they handle heat and can eat very well.”
Bingil Bay Reef
Words by Sharon Timms
The business hit its stride in 2009 after being named the AgForce Queensland Beef Producer of the Year, putting to rest any notion that beef from the northern tropics is inferior to that produced in the softer southern climate. “With the high tropical rainfall pastures, we aim to get the animals to a target weight of 450kg, ‘ says Grant. “Most of them are gaining about 1kg per day, except during the wet months of March to May when the rainfall is really a bit much. “Our beef really is a premium product – our grass fed beef is higher in Omega 3 fats than grain fed, and all animals are hormone Free (no hormone Growth promotants used). There’s good, vibrant colour in the meat, with a little bit of fat through it. Grass-fed naturally have a little less fat that grainfed, but the grass fed fat has a lovely creamy yellow colour that you can actually taste. “Everyone has their own preferred cuts, but mine is probably the oyster blade. Found on the front of the shoulder, it’s a well used piece of muscle with a long line of gristle through it that, when slow cooked, turns to jelly,” says Grant. “ Many consumers want to grill steak these days, but I definitely prefer the old school slow cooking.”
More than just a farm, Bingil Bay Beef also operates a processing and wholesale beef business which supplies a number of IGA Supermarkets and butcher shops from Weipa to Bowen. The Blennerhassetts maintain a strong focus on balancing sustainability and profitability through land care practices such as pasture improvement and minimising downstream environmental impacts on the Great Barrier Reef. The cattle are processed at the family owned and run processing facility (abattoir) situated on property at Bingil Bay. “We’re one of the few properties in the country that have a processing plant on site. The abattoir is where the grass is, there’s no travel time. The cows in their own environment before we slaughter, so they’re relaxed which enhances meat quality and tenderness.”
The exclusive butcher for Bingil Bay Beef is Mighty Nice Meats at Stockland Earlville. Article originally appeared in FNQ Restaurant & Caterer
Licks Gelato Words by Sharon Timms
58
While there will always be a soft spot in our hearts for Paddle Pops (*banana flavour forever*) and Bubble O’Bills, it’s hard to pass on handmade gelato and sorbet. Iced dessert lovers of Cairns, better stock up on your stretchy pants – Licks Dessert Co. is here to stay. For many, it seems that gelato has assumed ice cream’s crown as the height of iced indulgence. Lower fat content, less air incorporated during the churning process and a lower serving temperature all contribute to gelato’s smooth, elastic allure. That, and because it’s Italian, we all dream of being spoon fed by a brooding Italian stranger on a Vespa next to the Trevi Fountain. No? Just me? Regardless, many argue that these differences in the preparation and serving of gelato imbue a more intense flavour than that achieved by ice cream. And sorbet? Well, for the active-wear crew, this is the perfect compromise for a dairy-free sweet treat without the guilt Licks Dessert Co. (previously Licks Gelato) is a local business that has been serving up scooped icy goodness for 30 years. Taken over last year by master ice creamist, Lynette Wilson, originally from the well-loved Yo My Goodness on the Esplanade, Licks Dessert Co. specialises in fresh, handmade all-natural frozen delights, straight from the factory to your tastebuds. Making everything from
scratch, raw and wriggling, Licks Dessert Co continually prides themselves on ditching the pre-made ingredients, sourcing everything locally. Mangoes and dragon fruit from local farms? Check. Milk and cream straight from the Tablelands co-op? Absolutely. Lynette’s dedication to the integrity of the product has remained consistent. “Our products are all made by hand, and we use fruit and natural flavours wherever we have the opportunity,“ says Lynette. “Our small-batch gelato, sorbet and frozen yoghurt can be found at local cafes, restaurants, caterers or sold direct to the public at popup stall and retail shops. “We hope to service the food service, tourism, retail, wholesalers, corporate events, weddings - anywhere there is food and dessert, Licks Dessert Co. want to be recognised as a premium quality and inventive brand, with the finest, most delectable desserts. “Our range of flavours comes in a variety of sizes including the five litre scooping tubs - suitable for hotels and restaurants; we also have the one litre tub and our very popular 100ml Dixie cup suitable for retail outlets and cafes.” Whether you prefer gelato or sorbet, we suggest you give them equal custody of your tastebuds. Article originally appeared in FNQ Restaurant & Caterer
RECIPE
The Black
Duck Martini INGREDIENTS 30ml Aneja Vodka (from Mt. Uncle Distillery)
•
30ml Sexy Black Coffee Liqueur (from Mt Uncle Distillery) Double shot of Sipping Duck espresso 5mls Sugar syrup TECHNIQUE • Chill a martini glass with ice • Add all ingredients into a shaker with ice • Shake vigorously • Double strain into chilled martini glass • Garnish with 3 coffee beans
60
Dining Guide Directory CAIRNS
Perrottas At The Gallery
96
Ala Turka Turkish Restaurant
62
Piato
94
Backyard (The)
64
Reef House Restaurant, The
97
Blu Marlin Bistro
65
Rise & Bake
98
Bushfire Flame Grill
66
Sanheyuan Taiwanese Cuisine
102
Cafe Strada
68
Splash Seafood Restaurant
100
Chambers, The
70
Tamarind Restaurant
104
Cotton Club, The
71
Tha Fish
106
Crystalbrook - Greenfields
67
Tia’s Cafe
103
Eat Real Cairns
74
Venetian Caffe, The
108
Elements Cairns
75
Waterbar & Grill
110
Evo Burger
76
Yankee Ds Bar ‘N’ .Q.
112
Flinders Bar & Grill
78
Fusion
10
PORT
Golden Boat
79
2 Fish Restaurant Port Douglas
115
Harbourside Bar & Kitchen
82
Bel Cibo
116
Hidden@Yorkeys
80
Chapter One Restaurant & Bar
118
Iyara By Sakare
83
Mossman Memorial Bowls Club
120
La Fettuccina
86
Zinc
122
Macalister Brewing Company
42
Manning’s Pies
88
TABLELANDS
Merchant Artisan Food & Coffee
89
Jaques
84
Movenpick
90
Obi’s Restaurant
91
O’Cha Cha Japanese Dining & Tea
92
Ochre
93 61
Ala Turka Turkish Restaurant
Situated on the Cairns Esplanade, Ala Turka serves a sumptuous array of traditional Turkish cuisine alongside a beautiful view of the Coral Sea. The Head Chef at Ala Turka has an in-depth knowledge and understanding of spices, herbs and aromatics. Ala Turka has a wide variety of dishes to choose from - house made dips to charcoal lamb, mixed grills to Turkish Baclava - as well as their famous Moussaka, authentic Anatolian and seafood dishes, plus a wide range of vegetarian options. Ala Turka is a fully licensed restaurant, and has an extensive wine list handpicked and perfectly matched for Turkish cuisine. The beautiful venue is perfectly situated for functions and conference events. 62
07 4041 5331
Ala Turka Turkish Restaurant
bookings@alaturkacairns.com.au
www.alaturkacairns.com.au
4/77-81 Esplanade, Cairns City QLD 4870
Ala Turka Restaurant
O p e n i n g
H o u r s
5 - 1 0 p m
d a i l y
64
Located on the water’s edge next to the Reef Fleet terminal, Blu Marlin Bistro offers outdoor casual dining, serving gourmet breakfasts and lunch 365 days a year! Be sure to follow us o FB and Insta to keep up to date with our events. We hope to see you enjoying our stunning views and our friendly staff.
BEST COFFEE IN TOWN!
ALL DAY BREAKFAST
FRESH LUNCHES
Our barista coffee is sure to satisfy the pickiest coffee connoisseur. We also offer fresh fruit chillers, milkshakes and juices. From 10 am onwards, wine, beer and cocktails are also available.
Start your morning off right with our delicious gourmet breakfasts that is sure to satisfy everyone in the family. Whether you are an early riser or in need of a recovery session, our all day breakfast is here for you.
Our lunch menu offers a wide variety of dishes honouring fresh and locally sourced ingredients wherever possible. Burgers, pastas and salads are on offer but don’t miss out on our lunch specials and tapas menu. Our “Grab n’ Go” menu offers a large selection of homemade quiches, breads and muffins. Great for a quick takeaway before heading out to the Great Barrier Reef.
(07) 4031 6222 1 Sp e n c e S t re et C a i r n s, Q u e e n sl a nd, Aust ralia
65
Bushfire Flame Grill serves up a unique experience, with award winning ‘Brazilian Inspired/Australian Style BBQ’ where metre long skewers of succulent Australian beef, pork, lamb and chicken are seasoned, marinated and roasted on their triple decker open flame churrasco grill, and then brought to your table to be expertly carved in front of your eyes! A range of condiments accompany the Churrasco Experience, as well as 66
the must-try offering of grilled sugar & cinnamon encrusted Mareeba Gold pineapple - beautifully caramelised, and carved from the skewer directly to your plate. (07) 4044 1879 info@bushfirecairns.com Bushfire Flame Grill Restaurant Cairns Corner of The Esplanade and Spence Street Cairns QLD 4870
67
68
07 4028 3860 Cafe Strada cafestradacairns @gmail.com 79 Lake Street Cairns City
OPENING HOURS Monday to Sunday 7:30 AM - 2:00 PM
A chic modern cafe bar in the heart of Cairns. Serving excellent coffee, breakfast and lunch by day with all tastes catered for. Cafe Strada has an up tempo menu, blending traditional favourites with modern Mediterranean and Asian fusion dishes, from classics dishes, exquisite crepes, vegan and vegetarian options. Always part of the community the chefs deliberately include local and seasonal produce, and the baristas grind locally
roasted Sipping Duck Coffee. With an emphasis on good service and good quality, Cafe Strada has become a firm favourite with locals and tourist alike. A secluded outdoor area and private function room add extra dimension to this already cool venue. For everything from a grab and go coffee and pastry, to a cold beer and a share platter with friends, Cafe Strada provides sanctuary in the busy city.
70
The Cotton Club is the place to meet friends or colleagues for a drink, a meal or to dance the night away. Perfectly situated in the heart of Cairns, the outdoor dining area looks out on the shady fig trees and is an air conditioned oasis where you can keep your cool no matter how tropical the weather is. Inside, the street-level restaurant is an intimate venue with cozy booths and an elegant cocktail bar where inventive flavour combinations created by the talented team have resulted
72
in a unique range of drinks, from traditionally elegant to the flamboyantly exotic! Meet for drinks and enjoy the impressive gastropub style menu at The Cotton Club. Offering a great selection from the grill, highlights include the Black Angus steak, Bass Strait Sirloin and Jack Daniels Pork ribs all cooked to your liking with fully customizable items meaning you can add your sides as you please! The menu also boasts 7 amazing burgers including vegan options & wonderful shared plates. Fronted by UK born Head Chef Eddie Richardson who has extensive experience and previous training in Michelin star restaurants, your experience is sure to be a fantastic one. Open daily from 11:30am ‘till late.
www.thecottonclubcairns.com.au thecottonclubcairns
Head Chef Eddie Richardson
+61 7 4031 6304 24 Shields Street, Cairns CBD
74
LATE NIGHT GOURMET TAKEAWAY Tuesday-Friday 10a-3p Friday-Saturday 10p-3a
(07) 4051 8374
SHOP 9, 87 LAKE ST CAIRNS CITY
www.facebook.com/elements.cairns 75
B
76
u
r
g
e
r
Evo Burger, a modern take on the classic burger hangout, where meals are made to order, using the freshest produce. Australia certified GMO free, Grass Fed Angus beef. Featuring tap beers and a rotating list of craft beer and wines, gourmet hand-spun thick shakes with house made syrups, a delicious range of sundaes and waffle cone soft serve ice-cream. All look as good as they taste!
Open 7 days from 10.30am-late 105 Lake St, Cairns CBD 4870 07 4211 2885
www.evoburger.com.au @evoburgercairns @evoburgercairns
Lunch Deal - Evo Burger, chips and a soft drink ONLY $15 Home delivery available through our partners UBER EATS and DELIVEROO.
78
07 4031 8833 34 - 40 Lake Street Cairns, Qld 4870 info@goldenboat.com.au www.goldenboat.com.au Golden Boat Chinese Restaurant Open 7 days 11:00 a.m - 2:30 p.m | 5:30 p.m - 10:00 p.m
Situated right in the heart of the city of Cairns, a cozy atmosphere with top to bottom glass wall immersed in tranquil classical music. Owned and operated by a highly experienced and renowned chef, you can be sure the food will be exceptional. Specialising in live seafood, traditional and modern Chinese cuisine. • Yum Cha lunch available 7 days a week. • A-la-carte dinner. • Fully licensed. • Take-Away available. • Private dining room available, please call for further information. 79
Hidden at Yorkeys is tucked
providence, the menu
away at the southern
offers a delightful range
end of the Yorkey’s Knob
of options for all tastes,
beachfront, a short stroll
cooked fresh to order.
down a palm fringed path.
Housemade cakes and
Serving contemporary
preserves pair perfectly
Australian cuisine, with
with local Ransom Coffee.
an emphasis on local
80
Breakfast and Lunch: Wednesday to Monday Dinner: Friday & Saturday 0477 853 034 Corner Sims Esplanade & Kempton Street, Yorkeys Knob Cairns 4870 hiddenyorkeys@hotmail.com @hiddenyorkeys @hiddenyorkeys
There´s a romantic hidden gem at the northern end of the Esplanade with uninterrupted views of Trinity Harbour and Cairns’ famous Esplanade parklands, real Cairns cuisine and true hospitality await diners at Harbourside Bar & Kitchen. Perched in a prime waterfront location at the peaceful northern end of The Esplanade, this romantic dining destination follows a paddock to plate and vineyard to glass philosophy spearheaded by Executive Chef Marcel Stammeier, whose innovative tropical interpretations of world food using local produce are complemented by an extensive range of Australian and international organic, biodynamic, sustainable and natural wines. Whether you choose to enjoy airconditioned comfort indoors in HB&K’s lush flower garden, or gentle sea breezes relaxing on one of its verdant al fresco-dining terraces, you will be able to experience Tropical North Queensland’s coastal lifestyle at its best at HB&K. Earn ‘loyal to locals’ rewards and keep up to date with upcoming events and specials by downloading our app.
Scan this QR code to download our app or visit our FB page to learn how to download and install.
Eat, Drink, Enjoy!! 4080 3015 209-217 The Esplanade, Cairns
82
IYARA BY SAKARE THAI CUISINE
Iyara by Sakare brings the heart of Thailand to Cairns, with traditional dishes that are bursting with the fresh and unique flavours of authentic Thai cuisine. With beautiful views over the inlet, the award winning restaurant will take you on a culinary journey that looks as good as it tastes. Open Daily 6pm to 10pm 0409 682 461 Level 1, 91 Esplanade Cairns CBD IyarabySakare IyarabySakare
w
w
w .
i
y a
r a
b y s
a
k a
r e
.
c o
m 83
The Jaques Coffee Restaurant and Cafe is situated in Mareeba on the Atherton Tablelands, in North Queensland, Australia, with a beautiful backdrop looking over the surrounding peaks of the Great Dividing Range. Along side the spring waters of Emerald Creek. The restaurant is situated at the centre of the Coffee Plantation with 85,000 Arabica Coffee trees on rich soils, boasting a smooth and 84
vibrant flavour unique only to our remarkable location. With the ever growing enthusiasm for coffee around the world, the Jaques Family are giving travellers, locals, coffee lovers and professionals an enchanting insight into the finer details of coffee from the tree to the cup in a relaxed setting. Enjoy lunch, coffee, cakes and scones on the large timber deck or browse the gift shop for something special to take home.
0740933284 www.jaquescoffee.com.au support@jaquescoffee.com 137 Leotta Road Mareeba QLD 4880 Australia Jaques Coffee Plantation
86
La Fettuccina has been celebrating wholesome, rustic Italian food for over three decades. Established in 1986, La Fettuccina has a well-earned reputation for providing consistently good food and excellent service. This delightful restaurant brings together all the elements of an authentic local Italian trattoria. Traditionally simple decor, a cosmopolitan team, and pasta made fresh every day are the hallmarks of this popular eatery. After thirty years “La Fett” has become the byword for Italian in Cairns and has developed a huge local following, as well as being a hit with tourists from all nations. Your experience can be outside ‘al fresco’ or choose intimate dining inside the restaurant. On any given night you will find La Fettuccina bustling with life, so it pays to reserve a table to avoid disappointment.
FOR RESERVATIONS: Phone +617 40315959 Website: www.lafettuccina.com GENERAL ENQUIRIES: info@lafettuccina.com 41 Shields Street Cairns, Queensland, Australia @CairnsItalianRestaurant
Established in 1936 by Hector and Dulcie Manning, Manning’s Pies is now proudly owned by grandsons, Dennis and Laurie Manning. Our family business has spanned over five generations with Dennis and Laurie’s sister-in-law, Julie Manning owning the cattle that we use in our pies. We do our best to source quality local ingredients, supporting other local businesses as much as possible. After spending time perfecting our recipes, we have recently started baking bread. Currently selling to the public from our takeaway shop as well as supplying various local grocers and cafes around Cairns. Our factory has the capacity to produce a high volume of fresh bread products and pies daily. Wholesale enquiries: 07 4054 3077 admin@manningpies.com.au Our takeaway shop and office is located at 194 Newell Street, Bungalow QLD 4870 Monday to Friday 6:30am to 2:30pm • Saturday 8:30am to 1pm 88
manningpies
89
M
övenpick takes the best from nature and crafts it into super premium ice-cream - from traditional flavours to the exotic! Choose a cup, a cone, or treat yourself to one of their decadent waffles or pancake stacks. Under the management of Anglicare North Queensland, the popular dessert bar has also become a ‘Get Set for Work’ venue, training young people as part of the Certificate II in Hospitality.
MON TO THURS 6:30am to 10:30pm FRIDAY 6:30am to 11pm SATURDAY 11am to 11pm SUNDAY 11am to 10:30pm 07 4041 3555 105 Esplanade Cairns CBD www.movenpick-icecream.com
movenpickcairns @movenpick_cairns
90
Specialising in tasty and exciting international cuisine, fresh local steaks and seafood. Affordable family dining in Yungaburra. LUNCH Sat - Sun 12pm - 2pm DINNER Thur - Sun 5.30 - 8.30pm
(07) 4095 2022 20 GILLIES HWY, YUNGABURRA, QUEENSLAND 91
THE ONLY Japanese Government Approval Nintei Nihon Restaurant Officially Accredited Authentic Japanese Restaurant IN QUEENSLAND.
Upstairs in Palm Court, there is a hidden gem that has maintained their excellent culinary reputation for decades. O’Cha Cha Japanese Dining & Tea oozes authenticity, with everything from the decor to the menu reminiscent of a Japanese dining experience. The space is warm and inviting, with ‘Western’ tables alongside the traditional Japanese tables, where the custom is sitting on cushions around the table. The broad selection of Japanese beers and wines means you can have a fully immersive experience, whether you choose the popular set meals and sashimi platters, or something a little more adventurous.
92
Opening Hours: Tuesday 5:30pm to around 8pm (last orders) Wed-Sat 12 to 2pm 5:30 to around 8pm (last orders) Sun-Mon Closed
+61 7 4051 7055 34 Lake Street, Cairns City QLD O’ CHA CHA Japanese Dining &Tea O’ Cha Cha Japanese Dining &Tea
OCHRE RESTAURANT +61 7 4051 0100 info@ochrerestaurant.com.au 6 / 1 Marlin Parade, Cairns, Queensland, 4870, Australia Ochre Restaurant at Harbour Lights @ochrecairns @OchreRestaurant
Waterfront dining at Ochre @ Harbour Lights It is like a virtual tour through the culinary delights of Australia in a amazing location right on the inlet. With a dedication to local produce and experience like no other in crafting native ingredients into modern exciting cuisine, Ochre Restaurant offers a range of exquisite dishes, specialising in sustainable Australian regional produce for tourists and locals alike.
Menu
The menu changes seasonally and is unique in its use of Australian native foods and regional produce. Stocking an eclectic variety of limited and new style wines and premium beers the potential for serious food and wine matching is limitless.
Recognition
Ochre Restaurant is recognised both nationally and internationally as one of the most innovative modern Australian restaurants not only in Cairns, but Australia wide. 93
94
Piato (the Greek and Italian
memorable dishes. Try our
great food sourced from local
word for ‘plate’) is an
amazing seafood platter
ingredients. Whether it’s a
experience in food as a way
for only $58/person or our
bite to eat from our lunch
of life. The menu offers an
signature banquet at $49.50/
menu or a delicious dinner
extensive range of meze
person, a feast for the Gods!!!
accompanied with wine from
(plates to share) as well as
our impressive wine list, we
wonderful steak, lamb and
Come in for a relaxing
are sure you’ll make Piato
seafood where simple and
Sunday lunch overlooking
your new local favourite.
beautiful flavours make for
the inlet and enjoy some
07 4041 4284 Piato Piato Restaurant www.piatocairns.com yum@piatocairns.com Shop G4A, The Pier Marina Pierpoint Road, Cairns Qld Australia
A Cairns favourite since opening in 1997, Perrotta’s at The Gallery has established an enviable reputation for excellent food, service, location and of course, coffee! Whether it’s for a simple catch up over drinks, or a romantic dinner, Perrotta’s at The Gallery is the ideal
venue - the local’s choice to watch the world go by, and to see and be seen!
Any pizza with a glass of wine, Peroni or Prosecco ONLY $25 - available all day / night
Open 7 Days a week 6:30am till 10:00pm 38 Abbott Street, Cairns CBD 4870 07 4031 5899 www.perrottasatg.com perrottasatg@hotmail.com @perrottas @perrottasatg 96
Reef House Restaurant has been nestled under the magnificent Melaleuca trees and palms since the 60’s. Today, the views across to the Coral Sea still take your breath away and the candlelit ambience is intimate and romantic. 07 4080 2600 99 Williams Esplanade Palm Cove 4879 www.reefhouse.com.au
Our menus offer a variety of dishes using the amazing fresh produce of North Queensland, and our wine list compliments any choice and discerning palette.
Open Daily Breakfast 6:30am to 10:30am Lunch 12pm to 3pm Dinner 6pm to 9pm
Our six course Degustation menu with matching wines might be the perfect way to celebrate a special occasion or just spoil yourself... you deserve it! 97
R
ise & Bake Creperie, a new addition to Smithfield`s dining precinct, offers a modern Australian cafe menu with European flair. From modern French crepes to classic patisserie treats, their menu boasts plenty of choices all made in house, with love. Rise and Bake also specialises in a range of gluten free desserts. The friendly and professional team is proud to offer freshly baked pastries daily as well as artisan sourdough breads from Baked on Red Hill. Locally roasted coffee provided by The Tattooed Sailor rounds off a great cafe experience. As well as cafe goodness, Rise & Bake also offer High Tea Parties and custom cakes for any occasion. • BREAKFAST • LUNCH • HOUSE MADE PATISSERIE • CUSTOM CAKES • HIGH TEA • CATERING • FRESHLY BAKED BREADS AND PASTRIES
98
0448 944 448 Shop 59 Smithfield Shopping Centre Smithfield QLD 4878 risebakecreperie risebakesmithfield
Monday to Sunday 8am to 4pm
With a long family history of fishing behind them, the local owners of Splash Seafood Restaurant know a thing or two about fresh fish and seafood! Head Chef Crystal McCoist ensures each dish is perfectly balanced and 100
absolutely delicious, by celebrating fresh ingredients, and highlighting our region’s amazing local seafood. The nautical themed restaurant is easy to find, right on the Esplanade, and children are welcome!
The best place to enjoy the bounty of the sea is by the sea.
07 4031 9300 eatfish@splashrestaurant.com.au 103 The Esplanade Cairns, Queensland Australia Splash Seafood Restaurant
OPENING HOURS Open 7 days 11:30am - 10:30pm Except Christmas & Boxing Day
Smoked Sugar Cane Duck
Sanheyuan is a traditional form of housing and culture in Taiwan also southern part of China, encouraged multiple generations of a family to live, work and socialize together within the same extended home.
King Prawn w/ Salted Egg Yolk
The Pork Chop I Tried Last Time
(07) 4053 7610 45 Sheridan Street Cairns, Queensland, 4870
102
HOURS 11:00 - 14:00 17:00 - 21:00
Today, Sanheyuan is synonymous with the joy of dining in the company of friends and loved ones, inspiring great conversation, and partaking in delicious traditional and contemporary cuisine. We know you will remember your experience of Sanheyuan for many years to come.
Thai Lao Vietnamese *vegan available
227 Sheridan St, Cairns North QLD 4870
Tia’s Cafe is bright and cheery and serves a wide range of different Asian cuisines, as well as freshly squeezed juice and sandwiches, and hot or cold Vietnamese style coffee. Conveniently located on Sheridan Street, this BYO restaurant delights locals and tourists alike with the fresh and well-priced dishes - which can be customised to accomodate food allergies and vegan diets - for breakfast, lunch and dinner.
Mon-Fri 9am-9:30pm Sat 10am-9:30pm Sun 5pm-9:30pm Ph (07) 4031 2222 ` Tias-Cafe
103
104
106
Award winning seafood restaurant ideally located on the Cairns waterfront offering casual fine dining, perfect for Far North Queensland. Local fish and seafood cooked to perfection, with both traditional and modern flavours to suit every palate.
07 4041 5350 Shop 97b The Pier Shopping Centre Pierpoint Road, Cairns CBD www.thafish.com.au thafish.au thafishcairns OPEN DAILY 11:30AM UNTIL LATE
The Venetian Caffè brings all the best of Italy to Cairns - creating authentically delicious pastries, biscuits and desserts from scratch for both retail and wholesale, as well as serving breakfast and lunch in their warm and friendly cafe on Lake Street.
108
Based on traditional Italian recipes, and using the finest local and imported ingredients, their food delights the tastebuds and delivers sweet happiness with every bite.
(07) 4212 4201 92/94 Lake St, Cairns City QLD 4870 www.thevenetiancaffe.com.au info@thevenetiancaffe.com.au TheVenetianCaffe @caffevenetian Monday-Friday 7am to 3:30pm Saturday 7:30am to 3:30pm Sunday 7:30am to 1pm
BISCUITS | CAKES | PASTRIES | COFFEE BREAKFAST | LUNCH | CATERING
The ultimate steakhouse in Cairns, Water Bar & Grill thrills with char-grilled, succulent meats, served by exceptional staff in a superb waterfront location at The
110
Pier. Big flavours dominate the menu, and it’s no wonder it’s the local’s choice for lunch and dinner. The interesting art and decor meshes with vibrant music to create
a warm and inviting space where you can savour the hearty value for money food while enjoying the spectacular views of Marlin Marina and Mt Yarrabah.
(07) 4031 1199 info@waterbarandgrill.com.au Pier Shopping Centre Pier Point Rd, Cairns QLD Australia Waterbar and Grill Steak House
Y
ankee D’s Bar ‘N’ Q brings American street food to Cairns serving chunky steak burgers and juicy fried chicken, along with hotdogs, ribs, seafood, salads and cheesy fries! The big black smoker in the laneway is the heart of the kitchen, adding a
112
signature flavour, further enhanced by their housemade sauces, seasonings, marinades and ketchup. With beer on tap and a variety of spaces, Yankee D’s is gaining a reputation for big, bold flavour combinations that you won’t be able to resist!
ee D’s Yank Sauces al Speci AILABLE N OW
AV
07 4033 2299 312-314 Mulgrave Road Cairns QLD 4870 yankeedsbarnq yankeeds Tuesday to Sunday 10:30am to 9pm
F
rom somewhat humble beginnings as a sheltered haunt for fishermen, Port Douglas has become a globally renowned destination for relaxed luxury and tropical sophistication. Growing in spurts, it briefly overtook Cairns as the main port for gold and tin mining fields in the late 1880s. Today it boasts some of Australia’s best resort and brands, and has become home for the well-heeled locals, and visitors alike. The overall atmosphere of the jewel in the north is one of easy going, tropical life blended with an upmarket and well kept feel. The main street is peppered with shady palms and lined with a vibrant array of cafes, bars, restaurants and boutiques, of such variety as to suit any pocket or occasion. The town also serves as a gateway to the reef, with a short hop from the busy marina to Low Isles and aquatic fun to be had.
114
On the eastern edge of the town begins Four Mile beach, a wide strip of unspoilt golden sand; it offers a unique, remote beach experience for walking, riding or swimming within a lifeguarded area at the northern end. Port Douglas forms a staging point for adventures and eco-tourism to the ancient Daintree Rainforest, crocodile spotting on the Daintree River, and the absolute staggering natural beauty of the headland at Cape Tribulation. Whether you are looking for a night out, holiday or breakfast on the beach, Port Douglas can provide.
PORT DOUGLAS
Discover 2Fish P O RT D O U G L A S ’ N AT I O N A L AWA R D W I N N I N G S E A F O O D R E S TA U R A N T
R E S TA U R A N T
BAR
EVENTS
07 4099 6350 dine@2fishrestaurant.com.au Coconut Grove Complex 56 Macrossan Street, PortDouglas, QLD 4877
2fishrestaurant.com.au 2fishrestaurantpd
2fishrestaurantpd 115
116
B
el Cibo means ‘good food’ in Italian, and that’s what you’ll find at this popular North Queensland restaurant. Owned and operated by New Zealand born chef/ owner Andy Gray, who was Matt Moran’s Sous Chef at acclaimed Sydney restaurant ‘ARIA’. The menu is everything you would expect from a leading Italian restaurant with a deep, family based love of good food... Andy Gray’s dishes are sublime yet simple. The theme at bel cibo is flavour through freshness. The restaurant is family friendly, and has plenty of choices to please everyone, including wood fired pizzas to take away. 07 4099 6330 26-30 Macrossan Street, Port Douglas 4877 www.belcibo.com.au info@belcibo.com.au bel-cibo Port Douglas Restaurant
Open 7 days a week from Noon to Midnight
119
MOSSMAN MEMORIAL BOWLS CLUB A thriving historic bowls club in the heart of the traditional country town of Mossman. Offering a range of traditional food favourites, all beautifully presented in an up-to-date, fully
120
air-conditioned venue, featuring a well stocked bar with a range of ice cold beers, wines and soft drinks. A favourite with locals and visitors alike, make sure you drop in for a good feed, whether your staying locally or just passing through.
(07) 4098 1434 6-8 Johnston Road Mossman, QLD 4873
Hours 10:00 AM - 10:00 PM Daily
122
Zinc Restaurant & Bar offers modern Australian fare in a relaxed tropical environment. Located on the vibrant Macrossan Street just a stones throw away from the picturesque Four Mile beach, Zincs impressive bar boasts a large selection of wines, tap beer and cocktails. The superb restaurant menu utilizes the abundance of fresh local seafood and locally grown tropical fruit and vegetables offering something for everyone.
07 4099 6860 3/53-61 Macrossan Street Port Douglas QLD 4877 www.zincportdouglas.com zincportdouglas zincportdouglas Open Daily 12pm til late
Cairns CBD & Surrounds Find your culinary destination on the maps above. Find more from the dining guide page reference.
Map Number
124
1 2 3 4 5 6 7 8 9 10 11 12
Page Number
Ala Turka Backyard (The) Blu Marlin Bistro Bushfire Flame Grill Cafe Strada Chambers (The) Cotton Club (The) Crystalbrook - Greenfields Eat Real Cairns Elements Cairns evo Burger Cairns Flinders Bar and Grill
62 64 65 66 68 70 71 67 74 75 76 78
Map Number
13 14 15 16 17 18 19 20 21 22 23 24
Fusion Art Bar & Tapas Golden Boat Chinese Restaurant Harbourside Bar & Kitchen Iyara La Fettuccina Manning's Pies Merchant Movenpick Night Markets O' Cha Cha Ochre Orchid Plaza
Page Number
Map Number
10 79 82 83 86 88 89 90 131 92 93 52
25 26 27 28 29 30 31 32 33 34 35
Page Number
Perrotta's Piato Pier Shopping Centre Sanheyuan Taiwan Cuisine Splash Seafood Restaurant Tamarind Tha Fish Tia's Cafe Venetian Caffe Waterbar and Grill Steakhouse Yankee D's Bar 'N' Q
96 94 38 102 100 104 106 103 108 110 112
126
Map Number
Page Number
1
Hidden @Yorkeys
80
2
Macalister Brewing Company
42
3
Smithfield Shopping Centre
30
4
Reef House
97
5
Rise & Bake Creperie
98
PORT
DOUGLAS Map Number
128
Page Number
1
2 Fish
115
2
Bel Cibo
116
3
Chapter One
118
4
Mossman Bowls Club 120
5
Zinc
122
Y Y Y Y Y Y Y Y Y
Y Y Y Y Y
Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y
Y Y Y Y Y Y Y Y Y Y Y
Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y
Y Y Y Y Y
Y Y Y Y Y Y Y Y Y Y Y Y Y
FREE WIFI
BYO
LICENSED
GF
VEGAN FRIENDLY
PET FRIENDLY
CHILD FRIENDLY
TAKEAWAY
DELIVERY
DINNER
LUNCH
Y Y Y Y Y Y Y Y Y Y Y
Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y
FUNCTIONS
CAIRNS Ala Turka Turkish Restaurant Backyard (The) Blu Marlin Bistro Bushfire Flame Grill Cafe Strada Chambers, The Cotton Club, The Crystalbrook - Greenfields Eat Real Cairns Elements Cairns Evo Burger Flinders Bar & Grill Fusion Golden Boat Harbourside Bar & Kitchen Hidden@Yorkeys Iyara By Sakare La Fettuccina Macalister Brewing Company Manning's Pies Merchant Artisan Food & Coffee Movenpick O'Cha Cha Japanese Dining & Tea
BREAKFAST
Index
Y Y Y Y
Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y
Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y
Y Y Y Y Y Y Y Y Y Y
129
130
Ochre Perrottas At The Gallery Piato Reef House Restaurant, The Rise & Bake Sanheyuan Taiwanese Cuisine Splash Seafood Restaurant Tamarind Restaurant Tha Fish Tia's Cafe Venetian Caffe, The Waterbar & Grill Yankee Ds Bar ‘N’ .Q.
Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y
PORT 2 Fish Restaurant Port Douglas Bel Cibo Chapter One Restaurant & Bar Mossman Memorial Bowls Club Zinc
Y Y Y Y Y Y
TABLELANDS Jaques Obi's Restaurant
Y Y Y Y Y Y Y
Y Y Y Y Y
Y Y Y Y Y Y Y Y Y Y Y Y
Y Y Y Y Y
FREE WIFI
BYO
LICENSED
GF
VEGAN FRIENDLY
PET FRIENDLY
CHILD FRIENDLY
TAKEAWAY
DELIVERY
FUNCTIONS
DINNER
LUNCH
BREAKFAST
Index
Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y
Y Y
Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y
Y Y
Y Y Y Y Y Y Y Y
365 DAYS A YEAR A
W o r l d
SHOPS 5PM-11PM
o f
P o s s i b i l i t i e s
FOOD 10AM-11PM
MASSAGE 12PM-11PM
71-75 The Esplanade, Cairns QLD 4870
131
i nfo @ f n q fo o d . co m . a u www. f n q fo o d . co m . a u