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Published by FNQ Media - 7/205 Hartley Street, Cairns, QLD 4870 www.fnq.food.com.au info@fnqfood.com.au EDITOR David Leith

This is the ninth edition of FNQ Food magazine and was originally designated for publication in the first quarter of 2020. Little did we know that after the terrible bushfires at the start of the year, waiting in the wings was something far worse. This magazine has always been about celebrating the food and drink in our unique region, quite obviously through itâ&#x20AC;&#x2122;s consumption. With the effective moratorium on food service and tourism that the global pandemic has imposed we made the sad and hard decision that to publish a print edition would be inappropriate, at least for the time being. This digital only edition is designed to keep the FNQ Food flag flying although is a little cut down as not all of the stories and features we had prepared are relevant with the backdrop of a COVID-19 effected industry. So please enjoy the articles, support your local businesses and watch this space as we will be rolling out some exciting new FNQ Food media products over the coming weeks and months.

PHOTOGRAPHY David Leith PRODUCTION Jodie Ferrero DESIGN Liagi Mateo CONTRIBUTORS Sharon Timms Jodie Ferrero

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Contents

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STANDING THE TASTE OF TIME FEATURE - PART 2 MEATS AT THE BUNGALOW AGAINST THE GRIND Jaques Coffee THERE AND BACK AGAIN Me 2 U @ The Big Peanut THE SOUTHERNERS Sugarcane Kitchen THE GIN WINS Wolf Lane Distillery

A Contemporary Classic Words by Sharon Timms

Those of you who’ve been living in or around Port Douglas over the last couple of decades will be able to reminisce a time when Macrossan Street dining consisted of Mocka’s Pies, Jade Inn, Michelangelo’s, the wildly popular Portofino’s (long may it be remembered!) and Cactus Bar. While only some of these places are still in existence, the memories made in them last a lifetime. And that’s the thing about good dining dens – yes, of course the food and the drinks matter, but it’s what lingers on in the memory afterwards that make them particularly special. Salsa Bar and Grill is one of those spots. Starting life as a cosy 25-seater on Macrossan Street, Salsa Bar carved out an almost Californian feel with its bright colours, perky dishes and killer cocktails, 8

and locked itself firmly into the hearts and bellies of locals and visitors. After five successful years on Macrossan St, it was time to relocate the cosy 25-seater to larger

premises, the elegant Queenslander in Wharf St. “We moved down here in October 2000, after this site had sat vacant for three years”, says owner Rhys Bawden. “Back then it was very much the end of town you didn’t want to be in, because there was nothing else there.” Over its 25 year history, Salsa Bar & Grill has

the Daintree all feature heavily, an homage to the region and its food tourism status. So, what is it that keeps drawing people back, almost 25 years on? “In one word, it really is the consistency – the food, the staff, the service”, says Rhys. “The biggest focus from day one with [co-founders] Bill and Jay was being consistent. If I have a margarita today, it needs to be exactly the same in six months’ time. Whether it’s Bill cooking or Goran cooking; whether it’s Renee leading on the floor or one of our other team members, the service needs to the same. That’s our key focus.” hosted more than its fair share of familiar names, some who have made icon status with signed plates on the ceiling – a talked-about feature in itself. But the true focus at Salsa Bar & Grill is its emphasis on quality and consistency, which is perhaps part of the key to the restaurant’s

unmatched mileage. In a trend-centred dining scene, Salsa has held steadfast to its popular recipes, highlighting local produce across both menu and bar. Atherton Tableland red claw, line caught wild barramundi, locally distilled gin, rum and liquors, chocolate grown and pressed in

Salsa Bar & Grill, 26 Wharf Street, Port Douglas, 4099 4922 This article was produced prior to Covid-19 restrictions being in place. Opening hours and capacities have been greatly affected therefore, please check with the venue for current trading information.

Photo by Villa Romana

Villa Romana:

George and Helen Papagelou Words by Sharon Timms 20 years in restaurant years is an awfully long time, as any restaurant owner will tell you. The business side is only one element – they’ve weathered recessions, gentrification, rising 10

rents and fluctuating customer tastes. In 1991 when George and Helen Papagelou moved to Cairns from Melbourne (with their 9-month-old son in tow), the difference between the two cities

was unimaginable. Moving from a major city to a then much smaller country town was a very big move. “It was a big change for us coming up from Melbourne and leaving friends and family,” Helen says. “But it didn’t take us long to fall in love with Cairns and the Far

North. The beautiful weather, rainforests, beaches and the warmth and friendliness of the locals — some who have become lifelong friends.” Business began with the take over of a food court in Orchid Plaza, followed quickly by plate-smashing at George’s Greek Taverna, Skipper’s (now Muddy’s Café) and Casa

de Meze (now Yaya’s Hellenic Kitchen & Bar). Eventually in 1999, the couple found a spot on the Esplanade that was being redeveloped into a hotel, and they started making plans to open an Italian restaurant designed to cater for locals and tourists, a place of warm hospitality where everyone could meet, have fun and enjoy good homestyle Italian food. Villa Romana has since gone on to be one of the most popular restaurants in town. Serving a mammoth trade over breakfast, lunch and dinner alongside daily special lunch deals, it’s no mean feat to stay constantly popular. “Consistency is the key,” peruses Helen. “Over the last 20 years, the restaurant space has received multiple renovations, but the menu has stayed the same. We are passionate about that – good quality, simple consistency. “Of course things change, but mostly in a good way, we think,” Helen says. “Expenses are a lot higher these days, and there

are plenty of variables that make this a hard trade to be in. However, there’s also a lot of positives – there’s now so much more produce availability and of a much higher quality. Diners have changed in that now they are much more informed and they really know what they want. Television has presented a wide range of multicultural dishes, many traditional dishes we would never have been able to serve 20 years ago. “These days, we are well known for our Scoglio pasta dish, and with the prevalence of high quality, local seafood, we’re able to easily replicate that authenticity that we grew up with. That dish represents so much of what we do. “We’ve had loyal customers who have been dining at the Villa for 20 years, and they’re really like family. At the end of the day, we just like food and we just like bringing people together.” Villa Romana, 99 The Esplanade, Cairns, 4051 9000

JADE INN – PORT DOUGLAS

Words by Sharon Timms

Is it even a real Australian town if it doesn’t have a Chinese restaurant? No matter where you travel throughout Australia, it’s most likely you’ll stumble across something almost every town has in common – the local Chinese restaurant. A ubiquitous sight, it’s not just a place to dine but a symbol of cultural diversity about Australian immigration history, a tale of acceptance and a lesson in business acumen. Jade Inn has been operating in Port Douglas for 32 years. In restaurant years, that’s closer to a hundred. It was a time when Port Douglas really was a sleepy little fishing village. Pre-Skase, preSheraton, it was a time when the main street had little more than a pub, a butcher, a pizzeria and a fish and chip shop. “Tony – he wasn’t my husband then – worked in a restaurant in Cairns, and there was a local businessman who used to 12

dine there all the time,” says Karen Lo, owner, cook and front of house manager of Jade Inn. “One day, the businessman asked if Tony would be interested in opening a shop with him. He knew nothing about cooking or running a restaurant, but he saw Tony did. “We opened up Jade Inn in April of 1987. We knew the Sheraton was almost finished and we just knew business would be strong. It was a very good time for us. But then the pilot strike happened – nine months of very difficult times instead. But we made it through.” The longevity of businesses, especially in the restaurant industry, often have a number of golden rules they abide by, and Jade Inn is testament to that. “Supporting locals and regulars has always been one of the most important focuses for us,” says Karen’s son Kah, who looks after the delivery side of the business. “Of course, working hard

is everyone’s golden ticket but I think our main point of difference is that we really do make everything inhouse. Fresh vegetables and meats are delivered, but outside of that, it’s Dad who cooks, mum who makes the spring rolls, dumplings and dim sums - on a prep day, about once a week, we can hand make upwards of 800 of each from scratch, the wrappers, the fillings, the sauces – everything. “Social media and celebrity chefs have of course changed the landscape of restaurants, however in some ways it’s really good,” Kah continues. “We find there’s been an entire shift in eating versus dining – people are now more likely to be aware of where their food has come from and what really constitutes the difference between food and really good food. And, of course, a better perception of different cuisines in the marketplace – the reputation of Chinese food has changed over the years,

from being synonymous with cheap cuts and supermarket sauce to now a distinct, cultural style with its own provenance. Ultimately, customers are getting more discerning, and that’s a good thing for operators like us.” The future of Jade Inn is as bright as it’s always been.

The smell of the well-loved Mongolian Lamb hotplates traverses down the main street, Tony is in the kitchen and Karen greets people at the door. For as long as the people keep coming, it’s a restaurant story that will keep on giving.

39 Macrossan Street, Port Douglas, 40995974 This article was produced prior to Covid-19 restrictions being in place. Opening hours and capacities have been greatly affected therefore, please check with the venue for current trading information.

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

NAUTILUS: TROPICAL CLASSIC Words by Sharon Timms Take a walk up the firelit pathway and you’ll feel like you’ve been transported to a far away tropical island (or possibly a Survivor episode). In a rainforest setting, the stars peeping through palm fronds set the scene for decadent dining in the tropical north. Now in its 66th year, Nautilus Restaurant is arguably the oldest restaurant in Australia, and certainly one of the most well known in the tropical north. First opening its doors (or in this case, first walk up the firelit, gravel path) in 1954, it can be said it’s survived the competition simply through consistency and quality, the cornerstones of the restaurant’s ethos.

It’s fair to say that the term ‘icon’ is used quite liberally in these times of expendability and in order to gain that title, one must have done the hard yards and stuck around long enough to win hearts, have a community grow around them, and even to see others come and go. The labour of love that has gone into Nautilus Restaurant has not only cemented its position into people’s hearts and memories, but also given it a badge of honour in business, especially within the fickle world of hospitality. Along with Salsa Bar and Grill, Nautilus Restaurant has a very distinctive Port Douglas identity. Maybe it’s the highbacked cane chairs enveloping each table as if it were its own private dining room, or

perhaps it’s the elegance in the menu choices that so aptly reflect tropical climes. Either way, there is something quite magical about this totally unique dining setting that commits it to a lifetime of memories. This is a restaurant that has true staying power. It’s seen an industrial strike that threatened the

very existence of tourism in North Queensland, and continually survives the fundamentals of running a business in a town and an industry that relies on that tourism. Over the restaurant’s lifetime, it has changed ownership hands several times, including being once owned by actress Dianne Cilento, all whilst perpetuating its position of luxury and

elegance. Eventually in 1989, the restaurant was bought by the Wearne family - Warren & Narelle, Grahame & Jeanette and Duncan & Janice – who were established restauranteurs locally and in Sydney and the Gold Coast, and who remain its current owners. That longevity is the result of love, and in this

case it’s the Wearnes. They’ve loved this place forever and a day which you need to survive. Restaurants are made up of teams who continually rock up and represent, but there needs to be something more to it. Nautilus has that. Nauitilus Restaurant, Macrossan Street, Port Douglas, 40995330

The Smoking Gun There is a school of thought that says that success comes in iterations, has layers and grows like a ladder from a good foundation of hard work. If that is true, then The Bungalow is a shining example of this theory in action. Saying that Stewart Gibson and his family have vision is an understatement, transforming the virtually derelict Westcourt Tavern into the popular flourishing suburban pub it is today has been a hard, but obviously rewarding journey. One of the latest editions to the team is no exception to this atmosphere of determination. Toward the end of last year, the kitchen at The 18

Bungalow got a new captain, when experienced chef Dan Watt took the helm. We got word of a new menu on the way and so went to catch up with Dan, to meet the man and see what we could expect from the kitchen of this modern pub icon! Dan started cooking young with his mother and grandmother, he took turns with his brother cooking meals for the family, and soon this turned into a passion. â&#x20AC;&#x153;I really wanted to do this as a job, so I went toward doing an apprenticeship, plus I got to leave school at year ten. I could leave school if

I got an apprenticeship, so I went and got apprenticeship!” says Dan.

“It’s all about experimenting with flavours, the wood you use and the meat you’re smoking.”

Dan did his time at the Sheraton on the Park in Sydney and was invited to stay after his training was complete. “I was there all up over five and a half years, it was a great experience, I worked everywhere, in every department and learned a lot about all aspects of the industry, from fine dining to buffets.”

“It’s a matter of trial and error and finding that perfect combination, it’s gratifying and of course tasty.”

After leaving Dan headed north ending up on the Gold Coast becoming the Executive Chef at Oscars at Burleigh. “Oscars had been there for about 40 years, it was a great place with lots of seafood. Popular with the locals, we saw a lot of regular trade from the area.”

“We’ll still keep our famous weekend spit roasts, but I’m looking to alternate the meats, one weekend would be pork, the next could be lamb or a beef cut etc. The menu will have a smokehouse section too.”

Expanding his horizons, and motivated by a liking for the tropical climate Dan moved to FNQ completing a brief stint in Port Douglas with the ill-fated Arabella’s, after which he found himself with the perfect new challenge leading the kitchen at The Bungalow. “This is a great place, already with a good reputation, and somewhere I thought I could grow.” After a few busy months Dan was ready to put together a menu. “I wanted to add some things that would be unique to us here, and of course, we’re keeping all the old favourites, it’s very much adding some options that are unavailable elsewhere.” “When I stared here I found out there was a full-size wood smoker that the previous chef hadn’t ever used.” “Smoking meat has been an enthusiasm that has grown with me over the last few years. I bought a little $150 offset smoker for the back yard, and fell in love with the results.”

“We’re adding some new things to the menu including smoked brisket burgers, we’re making our own bacon, smoked ribs and more.”

“And there’ll be a daily special of whatever I fancy smoking when I wake up that morning!” “It won’t all be smoked” Dan laughed “, but it’s a great point of difference.” When asked what he did on his days off? “I smoke meat at home!” The Bungalow is open seven days a week for lunch and dinner, with a full bar and bottle shop stocking many local and craft lines. This article was produced prior to Covid-19 restrictions being in place. Opening hours and capacities have been greatly affected therefore, please check with the venue for current trading information.

L to R: Leith Wilson - Operations Manager,Toshi Maeda - Restaurant Supervisor, Kevin Gabsi - Restaurant Manager, Alessandro Iovine - Sous Chef

The New Italian

Words by Jodie Ferrero

Ollie’s Italian, situated along the award winning waterfront dining strip in Cairns, is the latest dining venture of local family company, The Wilson Group.

Open seven days a week, with the option of indoor or outdoor seating, people can experience the best of Italian food, day or night while enjoying the view and calm surrounds of the inlet.

With the simple concept of creating an authentic Italian dining experience for their patrons, it seems they’ve found the perfect balance between tradition and modernity, both in setting and menu. Honest, rustic food, featuring the freshest in Far North Queensland produce combined with warm hospitality and an ambience of relaxation and fun, this new Italian job is a must to try.

Direct from Rome, Sous Chef and self confessed pasta guru, Alessandro Iovine inspires in the kitchen with his handcrafted pastas, freshly fermented pizzas and local seafood dishes. He does have a little competition though, with the hero of Ollie’s Italian being its unique charcoal oven, the Josper Grill (the very first of its kind in Cairns), originating from Spain around 80 years

ago, and guaranteed to give each chargrilled meat cut a juicy, smoky flavour. Ollie’s takes pride in bringing the best of Italian dining to the far north Queensland community and tourists alike. Serving the most delectable flavours of Italy for lunch, tapas and dinner, guests can enjoy generous share plates to make any occasion a special one, be it a family dinner, long lunch or even a quick sit down business lunch to impress. The squadra, led by Restaurant Manager, Kevin Gabsi of French origin and C’est Bon fame, are a talented and passionate bunch who know their market and know how to deliver quality meals and service to their guests. “It all comes together to create a truly authentic Italian dining experience, Famiglia Festivita”, says Kevin. “Our concept is simple, fresh, local food prepared with love for sharing with family and friends.” Toshi Maeda has recently joined the team at Ollie’s, after many years on the Cairns restaurant scene, and is charged with ensuring the smooth running of the floor, and the team would not be complete without Leith Wilson in her role as Operations Manager. Ollie’s Italian is open 11.30am until late daily, 1 Marlin Parade

Palm Cove Restaurant Pips Favourites for Restaurant of the Year Award

Photo by Villa Romana Australian Culinary Federation restaurant of the year awards have never been short of entrants with previous winners, like Tamarind and Câ&#x20AC;&#x2122;est 22

Bon entering the local lexicon as bywords for exquisite dining. This year however the usual favourites were beaten to the punch by The Reef House

Restaurant in Palm Cove, when it took the title 2019 Cairns restaurant of the year. Under the leadership of executive chef Ben Canham, The Reef

House saw off some strong competition, with organisers saying the overall standard was excellent with a tight point spread across the finalists. Eleven restaurants competed for the title – C’est Bon, Ochre, The Reef House, Paperbark Restaurant at Kewarra Beach, The Backyard, Piato Restaurant. Vivaldis Restaurant, Piccolo Cucina, Temple of Taste Restaurant in Palm Cove, Fusion Bar and Tapas and The Chambers Restaurant. All entrants have to prepare a special lunch for the judges. Points are then awarded for the entree, main course, dessert and overall ambience. Ben Canham is no stranger to accolades in the kitchen with this his 4th prestigious award in a decade. Including two with former brigades at Rydges and one from

his time at The Hotel Cairns. “Everyone here is super stoked, and we are very proud to have come first against some top competition.” Said Ben. On what was next after tucking away another award “I think I can retire now!” he laughed.

Last year’s winner, Ce’st Bon, scored highly for second place, with Aaron Habgood’s The Backyard coming third. For more information and to book a table at the Reef House visit www.reefhouse.com.au

Executive Chef - Ben Canham

Once In A

Blue Moon Brisbane financial whizz Mark Holzworth has acquired the well known Trinity Beach eatery Blue Moon Grill. The purchase took place last year apparently after a visit to the restaurant sparked his interest. We caught up with Mark’s general manager Jane Purnell to see what changes new ownership might herald. Blue Moon has always represented a cut above, offering what FNQ does best, a relaxed environment underpinned with the fundamentals of fine dining. Think outdoor table cloths, tall cocktails and wellmannered table service, and you are pretty much there. “We want to grow, but we know this place has been here a long time and certainly don’t want to change what is an excellent mix!” Jane explained that they had been sensitive to the needs of the staff during the ownership change and the head chef, Gary Mercardo, along with other key team members were reaming in situ. “The desire for us is to maintain consistency while helping to make improvements by supporting the current team.” “Regular diners shouldn’t notice any significant differences; we are updating equipment and standardising systems to 26

make everything easier both in the kitchen and front of house. The only significant change is we are welcoming a new restaurant manager, to replace the day to day roles of the previous owners.” “As a business, we want to continue to support and reflect local produce and suppliers.” “ We are actively encouraged by the popularity of our unique local dishes. Our menu has just seen a brief refinement but we still heavily feature local seafood, and native crocodile and kangaroo. These are popular with both locals and tourists alike.” “We are very pleased to be able to service both markets, and are seeing return custom from regular locals as well as visitors.” Blue Moon Grill is open seven days for dinner from 5.00pm with breakfast available at weekends 7.30-11.00am Blue Moon Grill 4057 8957 6/22-24 Trinity Beach Road This article was produced prior to Covid-19 restrictions being in place. Opening hours and capacities have been greatly affected therefore, please check with the venue for current trading information.

General Manager Jane Purnell & Head Chef Gary Mercardo

Against The Grind Sitting in the open-air restaurant of Jaques Coffee Plantation it’s difficult not to notice the coffee, row upon row of neat and tidy shrubs that hand over the precious seeds once a year. The plantation has been at the forefront of Australian coffee and harvesting for over 40 years. The place remains in family ownership with several generations working together to create a truly unique product here in Queensland’s fertile Far North. With over 85,000 productive trees this is no small enterprise, employing a least 15 staff all year round. I’m waiting to catch up with Marie, chef and driving force behind the kitchen of Jaques 130 cover café, which although out of the way is a very popular destination with tourists and locals alike. And yes the coffee is mighty good! With over thirteen years as a chef, Marie learned her trade in her native Germany, then progressed to an international career on cruise-ships finally coming to rest in Norway, before making one more trip to Australia a couple of years ago. She took over the 28

plantation kitchen a little over a year and a half ago. When she started, Marie was given carte blanche to build specials for the restaurant and has gone on to manage the kitchen. “We make our specials from what is available locally; we buy in what we want fresh. I like to use my recipes and work in local produce. “I am constantly surprised by what I can get fresh here, all of our suppliers are local, and the variety is impressive. “It’s a creative process, learning what the locals and visitors enjoy and what takes off. One of the runaway favourites is my Steak and Guinness Pie. I marinate the meat to my own recipe and create a unique taste. We always have great healthy options on the menu, but the customers always come back to traditional food.” Marie extols the virtue of fresh food, and the speed of delivery from field to fork. “I could order pineapples when I was in Germany”, she says “they just had to come a lot further!”

“I really love the freedom Jaques has given me here, it is fantastic to have control of the menu with the full support of the owners. It’s an amazing region, watching the harvest and the changing landscape creates a connection to the seasons and the local ingredients. “We make everything in house, from jams to baked goods, everything is freshly cooked on site.” There is no doubting this is a special place, a not so hidden gem tucked away on the Tablelands. At the time of writing Jaques cafe restaurant is open daily and serves everything from coffee to cocktails and deliciously fresh food. Tours of the plantation take thirty minutes and are available throughout the day. Please check in advance before heading there as to current opening hours under restrictions. This article was produced prior to Covid-19 restrictions being in place. Opening hours and capacities have been greatly affected therefore, please check with the venue for current trading information.

Marie Wiegand, Chef at Jaques

A new take on an old favourite There aren’t many good things about working for a food magazine. There are basically only three, and they are obvious, the food, the people and bringing the best of those to our readers!

Japanese, Korean, Thai, Italian, French influences and dishes can all be seen across the menu. They produce weekly specials and change the lunch and dinner menus quite frequently.

On my recent trip to Mareeba, this was perfectly illustrated when catching up with Vanessa and Obi at their great new venue in Mareeba. Obi’s restaurant has long been synonymous with its rustic location in Yungaburra and had built quite a following based on their inspired food and excellent service. The new restaurant carries on those core values but combines with a modern twist. The decor reflects the international menu with a mix of the classic and contemporary for which the restaurant food is renowned.

“The move to Mareeba has opened up a plethora of local produce and local growers who have sought us out. If anything, we are even closer to what is available locally.” That seasonality is reflected in a regularly changing menu and as Obi puts it, keeps the food ‘interesting!’

When meeting the couple, it’s easy to see how the restaurant divides.Vanessa’s calm, cool and collected front of house sophistication is the perfect antidote for Obi’s kitchen based antics and enthusiasm. This energy is the dynamo of the restaurant. Our conversation is punctuated with wide-eyed endorsements of local produce and cooking methods designed to bring out the best in what can be grown, raised, caught and bought across the tablelands.

“We are also getting a lot of functions, special occasions and corporate events. We also want to add an ‘eat street’ in the adjacent laneway and get a local following for that too.”

“We have very much landed in the middle of the community. They are coming out in droves. We have everyone, from all walks, some dress up and roll up in Porches and Audi’s and others bring local produce with a genuine interest in what we can do with it! At the moment we are booked out most of the week, but we always make time for our locals.”

The relocation has suited the restaurant on many levels, including a seamless following of supporters and combined with new converts.

Along with a good chat, I got to sample their “Squealing Pig” - a dish of Local Crispy Fried Master Stock Pork Belly. A pleasing dish to photograph and even more pleasing to eat. No wonder this is one of the most popular items on the Obi’s Menu. Overall this is the same inspired food in a flash new venue, and I can heartily recommend booking a table. At the time of going to print, Obi’s was open seven days for lunch and dinner, please. Opening hours and capacities have been greatly affected by Covid-19 restrictions. Whilst restrictions remain, please check with venues before attending.

There and back again... It wasn’t a good line. The telephone was slightly crackly, or springy or whatever it is that 4G does when it’s not quite working properly. But the words “We’re at the Big Peanut” came through quite clearly. Although I was struggling a little bit to comprehend what they might actually mean. That was my first conversation with Tony Buckley, the new proprietor of a cafe eatery based at the site of the eponymous BIG PEANUT near Tolga on the road between Atherton and Mareeba. A couple of days later, and as promised, I arrived to find there was indeed a giant smiling model

of a peanut-shaped gentleman, standing at the roadside. A smiling, happy guardian of one of the many crops common to that area of the tablelands. Adjacent was a low slung building that housed the new, few months old, eatery I was to visit. A series of arches along its frontage with a veranda style roof overhang gave the building the feeling of a ranch, the whole thing framed well against the lush green of banana trees behind it. If it wasn’t for the main road not far away from its doors, the scene is somewhat idyllic, set in a quiet green meadow sandwiched between flourishing agricultural land.

Tony sat outside at a shaded table, his attention split between some business papers and customers being served further along the building. He guessed my identity before I his, perhaps my city shoes, or perhaps my deliberate gate. Not however any semblance of proximity to our prearranged meeting time, the day had long since turned to Tablelands time, I was, for anywhere else, running significantly late! After I was furnished with a coffee and a shady seat, I got to the purpose of my visit and settled in to meet and find out more about his venue. Tony was a jack of all and a master of some. A self-confessed serial entrepreneur with experience in many trades and in many places. Originally a native of Atherton who moved away, only to come back when it was decided that he needed a change of pace to his working life. And that a cafe-style eatery was

the answer to this requirement. Early in our conversation as we discussed his time there and his previous careers, he used the word to describe the place as nostalgic. He said the people who came there had a sense of nostalgia. ‘They want the food their mother made for them, and if she didn’t, they wished that she had.’ They wanted simple things, things they could eat there or take away. This wasn’t a complicated area, he explained, and it didn’t need a complicated offering. Early on, he chose to do only a few things, but do them well. To focus on trying to find the freshest produce to allow him to embed himself in that community which he held dear, for no better reason than it was his home. Since opening it had refreshed many old relationships, bringing with them interest from all corners. Tony’s even becoming

a stand-in patron for local artists and produce, especially those less abled, or without other avenues for exposure. He had introduced a stall for local craft products, artwork, and local produce. This was not a complicated affair, nor did Tony want to make it so. These guys just need somewhere people can see their stuff, we sell quite a lot for them. He spoke with fondness of particular artists and a quiet pride that he was able to help. As we sat talking, it was surprising, the number of vehicles that pulled in off the highway to grab everything from coffee, a baked potato, a pizza or to pick up some produce or even some peanuts. The Pizzas are a sight to behold, they come in an authentic deep pan and are laden with whatever it is their variety describes. Pizza cooking starts early, and there is indeed a breakfast pizza with bacon and eggs, for those who can’t wait until lunchtime for their Italian ‘good time’. Tony told me that the name of the cafe “Me two You” (me 2 U) was also a comment on how he wanted this to be a place to meet and a place of community. He spoke not from a position of social work but more from a position of helping people to find opportunity. From the employees he had, through to the producers from whom he purchased. You couldn’t help feel he took this as a serious responsibility and ‘local’ was

the bi-word by which he lived. Maybe it takes someone who grew up somewhere to feel this kind of kinship, but he had a strong desire to create a haven, the antithesis of our instant and casual society. It did all indeed feel nostalgic, not sentimental, but purposefully reflective. When I was dutifully offered a coffee, which was by the way, very good, it was in a large slightly luminescent cup. The beans Tony informed me, were from a small family grower not that far away, he went their personally to buy them. It rated, the coffee was smooth and easy drinking and enjoyable. At least half of those coming in to purchase were locals, busy on their way somewhere, or taking a break from the arterial route from the Tableland’s two main towns. Others were tourists in their camper buses or hire cars, seeing the low slung buildings and deciding to take a well-deserved break with coffee and a cake. Shortly, Tony will be selling ice cream there. He told me that some of his detractors had suggested ice cream in the winter on the Tablelands might well be an absurdity. One of his regulars guffawed at this negativity providing an anecdote of a time when they were skiing and eating ice cream. I agreed, for me anyway, ice cream counts as a food group and is devoid of seasonality. He looks forward to being able to utilise more local produce when

he can get it, and enjoys the thought of being stubborn about trying to do the best with what he has. There is a certain gentle relaxedness about the whole place, the staff are happy, their service earnest, and regardless of the midday heat the smiles all round tell a story of people who wanted to be there and were enjoying the experience. Tony and I talked for quite a while, putting the world of food and beverage to rights. He was adamant in his support of the reduction of food miles. Of trying to obtain produce before it leaves the region or state only to return differently packaged. Itâ&#x20AC;&#x2122;s not hard to recommend

places like â&#x20AC;&#x2DC;Me 2 Uâ&#x20AC;&#x2122; because they are honest and homely and no one said the word, diner, or traditional, or small town but they were all there in the subtext of our conversation and hiding just out of view in the peanut and banana groves. Meet Tony and get fed at the Me2U Cafe by pulling over by the giant peanut man on the road to Tolga! Me 2 U has been able to trade for takeaway during Covid-19 Restrictions.

Tony and the crew

James & Anna McLean

Sugarcane Kitchen 36

The Southside of Cairns is not the first place that comes to mind for eating out. The more glamorous North or the bustle of the CBD more often jostle for our attention. That, however, has changed, there’s a new player in town (well a little south of it), and they’re changing the game. Sharing the same roof the well known historic Hambledon Hotel, Sugarcane Kitchen is the latest offering from local chef and restauranteur James McLean and his wife, Anna. The couple took over the kitchen of the Hambledon around the middle of last year, 2019, and brought their own extensive experience to this heritage venue. The kitchen serves both the pub and a newly refurbished restaurant area given its own identity as Sugarcane Kitchen. Hailing originally from New South Wales James is not unfamiliar with the Far North Queensland. First coming here some 20 years ago as an apprentice chef, most recently being a previous owner of Shield Street Italian Seafood favourite Bellocale. FNQ is also the place where James and Anna met. Anna originally from Brazil was travelling through Cairns and while working at Mangotseins restaurant, now closed, the two got together. The two have been living and working together for over 13 years and maintain the remarkable feat of balancing raising a family with running a series of restaurants. Their most recent venture, Sugarcane Kitchen fits neatly into the ‘bistro’ style dining and also provides counter meals for the Hamebledon’s hungry patrons. The dining area is surprisingly extensive and has been gradually renovated by the couple, to both attract new patrons and remain sensitive to the historic nature of the building. The food offering covers lunch and dinner and takes dishes from James’ longstanding Italian

favourites punctuated with familiar Australian and pub fare. “We were trying to steer a bit away from Italian, but it always sucks me back in, and we do it too well not to do it, we’ve always been strong on Italian Cuisine. But we are very much carrying through modern Australian, some Asian inspired dishes and keeping the pub classics too,” said James. “We are also bringing a lot of fresh seafood to the menu, and we make all our cakes and pastries in house. We wanted to match fit into the local community but match any food available in the city here in Edmonton. Being a little further out, we can be much more competitive with prices which helps grow a supportive clientele.” As much as James’ experience and expertise is in the kitchen, Anna’s territory isin front of house. With a touch of self-deprecation laced with pride, she describes herself as a barista. “I love making coffee” she extolls, “I always make sure that all of my staff are up to scratch in coffee-making skills. There is nothing worse than to come to a restaurant and the last taste of your meal is a bad coffee!” The pair look forward to developing the menu further and exploring other food offerings for their growing local supporters. Although one of their ambitions is the somewhat more down earth ‘sharing a day off together!’ 127-133 Bruce Highway, Cairns 07 4045 9844 This article was produced prior to Covid-19 restrictions being in place. Opening hours and capacities have been greatly affected therefore, please check with the venue for current trading information.

Michaelâ&#x20AC;&#x2122;s

Menu Words by Jodie Ferrero

At 21, Michael Hutchings began his foray into food after a short lived career as an engineer. Motivated and dedicated to his new path, Michael created an opportunity for himself and starting out perfecting pastries alongside some of the most amazing and experienced chefs in Ireland. Michael’s passion for food and his craving for culinary knowledge continued as he worked in fine dining establishments over the course of the next ten years, including the famous Deanes at Queens in Belfast, Ireland’s longest standing Michelin starred restaurant.

“The menu will be diverse and include something tasty for everyone, with vegan and vegetarian salads also,” says Michael.

Making the move to Australia a little under two years ago, Michael spent a short stint on Lord Howe Island and also in Melbourne before landing in Cairns early in 2019.

“I’m enjoying experimenting with the menu and introducing slow cooked meals as specials,” says Michael.

Serving simple, traditional, generous and great quality meals is what The Cotton Club is so well known and loved for and Michael, together with his team of 1 apprentice, 2 sisters and sous chef, Paul who has been at venue for 22 years, will continue to offer the same sort after favourites in addition to featuring some new recipes. As Michael puts it – ‘nice simple food with big, bold flavours!’

Michael was handed the reigns in the kitchen at The Cotton Club after the recent departure of previous head chef, Eddie Richardson and is excited to bring his enthusiasm and experience to the role.

Michael could not be happier with the reaction so far from loyal and new customers returning to request more of the slow cooked recipes he has been trialling. They are sure to make their way from the ‘specials’ board to the main menu very soon.

Now in charge of the menu, head chef Michael plans to bring a little bit of his culinary flair to the creation of a new menu bringing together a blend of classic and classy fine pub style cuisine. Taking full advantage of the abundance of local produce from the region’s food bowl, he will include classics such as Caesar Salad and Chicken Parmigiana and also showcase his signature slow cooked recipes like pork belly and slow roasted lamb.

The pizzas are forever popular on The Cotton Club menu and will also see some slow cooked cuts added to favourite flavours to make them even more tasty and enjoyable. With the potential of groups of 50 or more booking in on any given night, the kitchen brigade is always ready to create a great pizza.

Low and slow, Michael describes the method as ‘a fourteen hour process to create the magically tender, rich and delicious flavours with a lot of preparation required.’ Slow cooked recipes are some of Michael’s trademark dishes and he plans to make them a main stay on the menu at The Cotton Club. “From braising and browning the cut to roasting or cooking it slowly, there is certainly a lot of love that goes in to create these most divine and hearty meals,” Michael says. “The slow cooked cuts will also be a feature ingredient in salads and on pizzas.”

And if you have a desire for dessert, then never fear, there will be a presence on the menu for some sweet treats, another of Michael’s talents, to ensure your meal concludes with something delightful. You’ll have to pop in and try these soon for yourself! The Cotton Club 24 Shields Street, Cairns Ph. 4031 6304 This article was produced prior to Covid-19 restrictions being in place. Opening hours and capacities have been greatly affected therefore, please check with the venue for current trading information.

Take Away Foods and Drink Matching The last few weeks has seen the cold come back with a vengeance, and the last thing on my mind has been cooking dinner. Toss in a COVID lock down , and home-schooling two kids that are now operating well above my paygrade, well the care factor for cooking starts to slow down, and I have been taking solace in that Friday night pizza/fish and chips take away. Trying to avoid those COVID kilo’s is proving to be more difficult than I imagined. Over the last few years I’ve noticed that most takeaway food outlets are located near a bottle shop, with the COVID changes it’s even more so. There are a lot of bottelshops around the main streets besides restaurants etc. that are no doing takeaway, so here’s a few matches that can be easily found in your local bottle shop to make that settling in on a Friday night so much easier. Fish and Chips: The old fish and chips can be found on just about every restaurant menu in town nowadays. Some places are great, some average and some make you wonder how they stay in business. The place up the road from me knock out some awesome battered oysters, and some of the best potato scallops

I’ve had, and finding a match is easier than you think, the only curve ball that gets thrown is when you include the battered sav in there. For me the perfect match to any oyster isn’t a sparkling wine, it’s Tooheys Old. In fact Tooheys Old is often a go to beer for me, it

works so well with casseroles, is great with huge thick steaks that would scare your heart surgeon and is an incredible match with oysters. It can also be one of the most enjoyable replacements for sparkling wine at a Champagne Brunch. But if beer isn’t your thing, and you still like those little bubbles of enjoyment on your tongue, than a bottle of sparkling could be the match. As surprising as it sounds, sparkling wine and deep fried food go together really well, Champagne if you’ve had a win on the scratchies or the nags, sparkling if you’re scraping together the dollar coins from the ashtray of the car. Brown Brothers Prosecco sits around the $14 mark, has enough acid to cut through the oils of the deep fry with enough

lemon and lime characters to work with the fish. Of course not everyone likes sparkling and my fall back would be the always popular sauvignon blanc. One of my favourite sub $20 savvies is Catalina Sounds. There is a vibrancy and quality in the wine that makes it so drinkable. It’s fresh and zingy on the tongue, great citrus flavours and a great acidity that can cut through the oil. Thai: We don’t really get a lot of Thai takeaway, mainly because I have problems in stopping myself from eating my body weight in the stuff, but when we do I always look for either a Riesling or a good Sauv Blanc. A Sauv Blanc is a safe bet with dishes like Red or Green Curry, while fish cakes, BBQ foods and so on work really well with Riesling. Pewsey Vale consistently produce a tightly structured wine which can be enjoyed early or cellared for a bit of bottle age, gaining wonderful toasty notes. They typically show citrus and wonderful perfumed aromas, with keen acidity, try looking for the previous year’s release, as that little bit of time in the bottle can do wonders for the wine. Try to avoid heavily oaked reds, or tannic strong reds, opt for softer reds like Pinot, Gamay, Beaujolais or soft styled Grenache instead. Try d’Arenberg Custodian Grenache sitting just under $20. Pizza/Italian: COVID restrictions have meant that we now get our pasta fix at home,

and my pizza making skills have improved dramatically however I still enjoy the Amatriciana takeaway from our favourite pasta joint. Picking a wine can be difficult here, what works with delicate mushroom risotto generally won’t work with a heavy osso bucco. So looking at tomato based dishes, generally my go to, especially if there is a few of us to feed, is Jim Barry The Brothers Shiraz Cabernet, if only because you get enough change back from a $20 to grab a cheap $5 pizza on the way home. It’s juicy and plush with savoury notes, with the tannin structure giving it a round lingering finish. For something a bit bigger when there is only two of us consuming I find it hard to go past the always reliable Wirra Wirra Church Block. It’s medium to full bodied, chocolate and red and black fruits. It’s often a go to for me if I’m honest. Indian: The problem with matching a wine to Indian is the acidic nature of the vinegar and the yogurt. What you need with curry – and this is why beer

works so well- is a contrast to the heat of the food, which is also refreshing. Kingfisher Lager was one of the original beers to come out of India, now made locally under licence. It’s got medium carbonation, which means you can have a few to wash away the heat without feeling bloated, there are some nice bready malts in there and the hops are actually more dominant than the nose would indicate. Wine wise, try to avoid big strong tannic reds, as they will only accentuate the burn of the chilli. Try reaching for a Riesling, a Grenache rose or a pinot gris. The Turkey Flat Rose is actually a blend but dominated by Grenache, it shows cherry, strawberry and herbal notes with just enough fresh fruit and spice to work here. Tim Adams Pinot Gris would be one I reach for regularly. Its complex with lychees, white peach, mixed spice and accents of ginger. With a long lingering finish.

The Barefoot

Drinker

Take aaTrip Trip down down Take Wolf Lane… Lane… Wolf you won’t won’t be be disappointed disappointed you Words by Bec Dent

The Hospo Group: aka the award winning team behind Three Wolves, Gin Social and Flamingos Tiki Bar have used their Midas Touch to create a little bit of Distillery gold in our own backyard. Championing Far North Queensland flavours and growers and representing us proudly nationwide and hopefully internationally in the not-toodistant future. I sat down with Sam Kennis and Darren Barber to talk about their success and their latest venture: Wolf Lane Distillery. If you’ve been to Three Wolves, you’d be familiar with the locationthe distillery is opposite the first bar they opened in Cairns three years ago, in the little side alley nestled between Bottlemart and Boon Boon Beauty Centre on Abbott Street, which we can now unofficially call ‘Wolf Lane’. But why the move into production? I mean we’ve all enjoyed a tipple at their uber fresh and funky establishments, but shifting from serving to creating is a huge step… and a whole lot of work, so why did they do it? Sam explained, ‘there’s a lot of new venues popping up around town, so rather than compete, this helps us to support them and get behind those establishments. And they of course get behind us.’ That seems to be the ethos of The Hospo Group, who are showcasing local botanicals in their products. ‘Wherever we can get local we use local,’ Sam says, but further to that they try to reuse and recycle as much as possible too.ie. once they’ve finished with their Davidson Plums, they send them back to the company on the tablelands who makes jam out of them. That would be a tasty Jam. Sam confirms my suspicions. These socially responsible business practices and commitment to

eco-friendly production is warmly welcomed in the market. Quite simply, their ideas and their brand are well conceived, well executed and well timed. They know what they are doing and do it very well and the fruits of their labour have been rewarded with legions of every growing fans in the Far North and right around Australia. ‘At the moment we are in 110 venues from Port Douglas to Townsville, with a few establishments in Brisbane and Sydney,’ Sam states, ‘our reach down to Brissy will be much bigger this year. After Tropical’s 4th place at the Hottest 100 Gins around Australia event held earlier this year’. This national competition, was decided by votes cast online and a stellar showing for a brand only 4-5 months old. ‘Yeah we’re Super happy about that,‘ Darren says, ‘it’ll help get us into more venues.’

And it doesn’t hurt that Tropical wasn’t their only product to make an impact with ‘Navy Strength’, their 58% kicker, taking out 23rd place as well. What’s their secret? Their Products, just like the blokes behind them… are approachable. The perfect addition to dinner or your next party. And honestly, all the other guests would be impressed by your taste in friends and gin! On Tropical, Sam says ‘it’s a gin that people who don’t like Gin- really love, and then it’s also a Gin for Gin Lovers; it’s something different, so they love it as well.’ And after trying it for myself, as a gin-lover I can honestly understand the hype. Believe it. In addition to their Tropical and Navy Strength gins, their range has expanded to include a Davidson Plum gin and The Barista; their take on coffee liquor. Wolf Lane Distillery;The Hospo Group have huffed and they’ve puffed and they’ve blown us all away with their Ginny, Gin, Gin. This article was produced prior to Covid-19 restrictions being in place. Opening hours and capacities have been greatly affected therefore, please check with the venue for current trading information.

Bec Dent sits down with Uthai Thammajak and Jenny Jung on the recipe to their success.

SUSHI BOY – the taste of 20 years experience on a plate. Words by Bec Dent

Don’t be fooled by the name, Sushi Boy is so much more than sushi. With an extensive Japanese and Korean menu, you’ll fall in love at first bite (if you haven’t already). Having built a strong fan base after opening their Bentley Park location almost 10 years ago (in May), there’s now two ways to enjoy over 20 years of culinary

experience on a plate, with the doors opening on their Abbot St restaurant in December last year. The decision to open a store in the CBD, was about going full circle for the duo who met whilst working at the Cairns International Hotel’s Japanese Restaurant

‘Yamagen’ 15 years ago. Jenny was managing the restaurant, Uthai was the teppanyaki chef, and 5 years later they decided to combine their loves of food and each other and ‘Sushi Boy’ was born. And, just like a child, Sushi Boy is a reflection of both of them down to the smallest detail, with even the Sushi Boy logo hand drawn by Uthai. Living on the Southside themselves, the duo wanted to bring their passion and experience to the Southern Suburbs. ‘It started as a small takeaway and took 3 years to build,’ Uthai explains, but simce then, Sushi Boy has since taken off, becoming a staple in the lives of the community and it finally felt like ‘the right time to expand and reintroduce ourselves back into the City.’ Judging by the public response, the people agree! ‘There’s no secret’ to their success, Uthai says; ‘as long as the food is tasty, fresh and consistent. That’s the key. We want customers to return, and to know when they do, they can order the same item and it will be the same.’ One customer in particular can testify to their consistency, ordering the same item on the menu twice a week for the last FIVE YEARS! Feeling compelled to give it a go yourself after such a stellar testimonial? Pop on by to taste the mouth-watering flavour sensation, aka ‘Spicy Chicken.’ Other fan favorites include their Teriyaki Chicken or Karaage Chicken, but I always like to know what the people behind the food suggest. Uthai personally loves to eat the Spicy Chicken too or the beef hot plate

set. But, he also says to give the XL Sushi Rolls a try, ‘it’s like a footlong of goodness’. Jenny recommends the ‘Ebi Nasu’ (grilled prawn on eggplant with authentic miso sauce made from scratch).You could say it comes with an 100% satisfaction guarantee, because everyone she’s made the recommendation to- comes back to thank her, she’s even had a guest tell her it ‘was the best they’d ever eaten in their life.’ Huge praise, that’s well deserved and definitely not isolated. Having an extensive history working in hospitality, Jenny says ‘people don’t generally give a compliment unless they really mean it,’ and one scroll through their Facebook page will show they are not short on great feedback, they are definitely doing something right with a 4.9 star rating. Watching their customers leave satisfied and happy is why the Sushi Boy creators love owning a restaurant. Uthai says his ‘goal and pleasure is passing on everything he has learned and enjoyed to their guests’ and that ‘all of these beautiful comments make all the effort worthwhile’. Experience Sushi Boy for yourself today. Great food, great coffee, friendly service and a reasonable price. All the boxes are ticked. Sushi Boy Cairns – 127 Abbott Street Ph: 07 4221 1771 This article was produced prior to Covid-19 restrictions being in place. Opening hours and capacities have been greatly affected therefore, please check with the venue for current trading information.

Yo My Goodness… is THAT Good Words by Bec Dent

I approach my frozen yoghurt, like I approach life – with reckless abandon. And, according to Mary Rains, Manager of Yo My Goodness (YOMG) on Abbott St in the Cairns CBD, that is completely fine. ‘No two yoghurts are the same. Everyone comes in and creates their own masterpiece, there is no judgement here.’ That’s right, at YOMG there is no right or wrong way to build your frozen yoghurt flavour profile, just MANY WAYS, with 8 different flavours of self serve froyo and dozens of toppings in their Goodness Bar, there is limitless delicious combinations to try. But it’s more than just the variety that keeps people coming back for more, it’s Yo My Goodness’ commitment to always using the freshest and the best ingredients and keeping their store looking and feeling the way their Frozen Yoghurt tastes; FUN and FRESH. YOMG prioritises customer service and hygiene policies to make your YOMG experience exceptional and it’s clear from their ever-growing fanbase, their efforts are paying off! You may remember Yo My Goodness from the store on the Esplanade, and jumped for joy at its return to the CBD last year.YOMG will celebrate its one-year anniversary at this new location in April. Owner, Lynette Wilson says “The response

from the community has been overwhelming. It’s been so good to see so many regular and loyal customers that we had whilst we were on the Esplanade,“ and the team love welcoming new YOMG customers…soon to be converted fans, daily. One spoonful and you’ll be hooked, at YOMG, it literally is love at first bite. But don’t worry, you’ll never have to worry about going into frozen yoghurt withdrawals, because they open 11 am to 10 pm daily, 365 days a year. And yes, they love doing seasonal flavours, like their recent lamington froyo for Australia day with Milo and Tim Tams stocked in their goodness bar to really add that extra ‘Oi, Oi, Oi!’ Stay posted on their socials for updates on upcoming seasonal flavour sensations. Yo My Goodness is a family owned business who clearly love what they do and want everyone to enjoy a spoonful of their passion, so they have made their yoghurts to be inclusive of dietary requirements. The YOMG froyo range is 94-98% fat free on average, they are all gluten free and they have dairy free and vegan options available. ‘We like to cater to almost anyone,’ Mary says, whether you want sweet or healthy ‘we want each person to come in and enjoy it as much as the last.’ And, if you’re an emergency service worker, you can enjoy it for less with a 50% discount, YOMG, wanting to give back to those who give so much to the community.

Unsure what to try? You could always go for Mary’s favourites (I mean she is an expert). If she’s in an ‘All Out’ mood; Mary will fill her cup with Salted Caramel & Chocolate frozen yoghurt, with fresh house made brownies, M & M’s, peanuts, Nutella and crumble. If she’s going for a tasty, but healthy treat, she’ll load up Original Tart frozen yoghurt with granola, chia seeds and peanuts (kinda like a muesli bar in a cup.) But again, Lynette reminds us ‘everyone’s tastebuds differ, we see some wicked combo’s come through.’ You do you. So what does Mary love about working here the most? Well yes, the froyo is a perk, but it’s you… ‘the atmosphere is always great, great customers, great vibes; I mean no one comes to get frozen yoghurt grumpy.’ So go on… treat yourself and pick up a cup or cone of happiness today. 125 Abbott Street, Cairns www.yomg.com.au 4041 1440

Beach Almond

Blu Marlin

Bungalow. The

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Cotton Club

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Dundees

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Flinders

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Golden Boat

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Hemingways Brewery

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Jaques Coffee Plantation

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La Fettuccina

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Paperbark - Kewarra

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Longevity

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Macalister Brewing Company

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Manning’s Pies

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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

Beach Almond is an award-winning modern Asian seafood restaurant celebrating the rich harvest of local seafood plus great steak, pork and chicken dishes. Located at the northern end of the Palm Coveâ&#x20AC;&#x2122;s famous esplanade and set in a rustic, beachhouse/fishing shack. The exterior belies the exceptional fine-dining cuisine that awaits within. Beach Almond is a must visit restaurant that successfully combines a casual beachfront atmosphere with a sophisticated, creative and beautifully presented menu. A showcase for local produce and innovative specials this restaurant has been a finalist the Restaurant and Catering awards for the last five years running and is Tripadvisor certified - rated in the top 10% of restaurants worldwide for the last five years. 07-4059 1908 www.beachalmond.com bookings@beachalmond.com

Beach Almond Palm Cove 145 Williams Esplanade Palm Cove, Australia

OPEN HOURS: 5-11pm Monday-Saturday, 9-11pm Sunday

The Bungalow Hotel is proudly owned and operated by the Gibson Family, who have transformed it into a modern, welcoming and fresh venue, with an enormous covered outdoor deck, a sports bar with TAB & Keno facilities, Gaming Room with the latest machines and a 100 seat restaurant, function room, and also a private cocktail/lounge bar.

dinner, with a modern menu, featuring a whole pig on the spit every Friday and Saturday night.

They wanted to stay true to the Pub’s history, so the heart of the Bungalow, the Sports/Public Bar, has been updated whilst still keeping its origin in mind - the original timber silky oak bar has been retained and restored to its original glory.

The beautifully restored Bungalow has gained an enviable reputation for great food, an extensive range of beers on tap, accompanied with some quality wines and spirits!

The restaurant, however, has been given a contemporary fresh feel, and so very Cairns. Plantations Bar and Grill is open 7 days for lunch and

07 4051 3277 admin@bungalowhotel.com.au @thenewbung The Bungalow Hotel www.bungalowhotel.com.au 200 Aumuller Street Bungalow Qld 4870 PO Box 868

The function area has a very tropical feel, perfect for any function whether it be family, friends or corporate, catering can be personalised to suit any event.

Come and join us soon for a relaxed meal in ‘Plantations’, a quiet drink on the deck or in one of our bars, some good company and loads of fun!

Open Hours Drive Thru: Open 7 Days 10am - 12pm Hotel and Gaming: Open 7 Days 10am til 2am Hours differ on Good Friday, Christmas Day and Anzac Day

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

the talented team have resulted in a unique range of drinks, from traditionally elegant to the flamboyantly exotic! Direct from Ireland, head chef Michael Hutchings has a passion for classic and classy gastropub style cuisine. With locally sourced seafood, Kilcoy & Bass Strait beef, slow cooked specials and amazing burgers and salads, The Cotton Club is a relaxed, casual venue, perfect for celebrating special occasions or just a great night out. Enjoy live music and a bespoke cocktail in the comfort of a dining booth or outside on the deck alfresco style. The Cotton Club caters to private functions and also offers a late night bottle service. Open Tuesday â&#x20AC;&#x201C; Sunday from 11:30am â&#x20AC;&#x201C; 3am

www.thecottonclubcairns.com.au thecottonclubcairns

Head Chef Michael Hutchings

+61 7 4031 6304 24 Shields Street, Cairns CBD

P: (07) 4051 0399 A: 1 Marlin Parade, Cairns QLD 4870

A true waterside dining experience, Dundee’s has been operating for over 30 years serving the finest steaks from the grill, fresh seafood, pasta and Australian game foods. With unrivalled ambience and a relaxed casual dining atmosphere, Dundee’s welcomes many regulars and tourists alike. Never failing to provide outstanding contemporary food along with excellent service, Dundee’s has achieved iconic status and is an ideal destination for lunch and dinner — but remember to book in advance for dinner to avoid disappointment. Located beneath Cairns Harbour Lights Hotel

and adjacent to Cairns Esplanade, you can dine, relax and watch the Reef boats go to and from the Great Barrier Reef. Coffee and Cake/Pastries: Monday – Sunday from 9.00am – late Lunch: Monday – Sunday from 11.30am – 2.30pm Snack Menu: Monday – Sunday from 11.30am until late Dinner Menu: Monday – Sunday from 5.30pm until late Cocktail/Coffee Lounge: Monday – Sunday from 10.00am until late

Welcome to Australia’s most remarkable dining experience.

Executive Chef James Wort. With nothing but the finest seafood and produce from Tropical North Queensland and a vibrant drinks menu to match, both casual and fine dining are something to behold at Dundee’s.

Dundee’s at the Cairns Aquarium offers a contemporary and innovative dining choice for a special place to eat in our tropical city destination.

JOIN US Cafe Monday – Sunday from 08.30am – 05.00pm Lunch Monday – Sunday from 11.30am – 3.30pm Dinner Monday – Sunday from 5.00pm – Late Cocktail Snack Bar Monday – Sunday from 10.00am – Late

Our exquisite restaurant features the largest tank within a restaurant in Australia: a stunning 70,000 litre saltwater marine aquarium. Providing a mesmerising encounter with coastal aquatic life, it sets the backdrop for a truly unique dining experience. Complimenting the incredible sea life behind the glass is our delicious food & wine served up by

P: (07) 4276 1855 A: 5 Florence Street Cairns QLD 4870

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. 59

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 60

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

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

Paperbark Restaurant and Bar at Kewarra Beach Resort is a tranquil, open air dining experience set amongst a Melaleuca rainforest backdrop. Our new style of cuisine is sharing tapas plates and mains of meat or seafood from our chargrill, incorporating distinct flavours of our locally sourced produce reflective of the real Tropical Far North.

Open Daily from 6:30am â&#x20AC;˘ 07 4058 4056 â&#x20AC;˘ Kewarra Street, Kewarra Beach QLD 4879 www.kewarra.com @paperbarkrestaurantkewarra @paperbark_restaurant_and_bar

Event Catering Made Easy! Muesli Cups • Gourmet Dips • Goodness Balls • Raw Cakes & Flapjacks • Fruit Cups & Platters • Salads • Wraps • Bagels • Paninis

Made Fresh Daily create your own salad • mix and match your salads • pure super juices and smoothies • organic coffee • fresh soups • nourish bowls

NO ADDITIVES, NO CONCENTRATES, NO PRESERVATIVES Visit us at Cairns Central and Smithfield Shopping Centre

@longevity_fnq

w w w. f a c e b o o k . c o m / l o n g e v i t y c a i r n s 65

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 66

manningpies

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

Upstairs in Palm Court, there is a hidden gem that has maintained their excellent culinary reputation for decades. O’Cha Cha Japanese Dining & Tea oozes authenticity, with everything from the decor to the menu reminiscent of a Japanese dining experience. The space is warm and inviting, with ‘Western’ tables alongside the traditional Japanese tables, where the custom is sitting on cushions around the table. The broad selection of Japanese beers and wines means you can have a fully immersive experience, whether you choose the popular set meals and sashimi platters, or something a little more adventurous.

Opening Hours: Tue - Sat 12pm to 2pm 5:30pm 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 www.ochrerestaurant.com.au for real time reservations

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.

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. 69

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

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

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

Cairns CBD & Surrounds Find your culinary destination on the maps above. Find more from the dining guide page reference.

Map Number

Name

Page Number

Map Number

Name

Page Number

1 2 3 4 5 6 7 8 9 10

Blu Marlin Bungalow, The Cotton Club, The Dundees Flinders Bar & Grill Golden Boat Hemingways (Cairns) La Fettuccina Licks Frozen Desserts Longevity (Cairns Central)

49 52 54 56 58 59 4 62 2 65

11 12 13 14 15 16 17 18 19

Mannings’s Pies Merchant O’Cha Cha Ochre Perrotta’s Tamarind Tha Fish The Pier Waterbar & Grill

66 67 68 69 70 72 74 24 76

Map Number

Name

Page Number

Beach Almond

Hemingways

(Port Douglas) 3

Jaques Coffee

Kewarra Beach,

Paper Bark 5

Longevity

(Smithfield) 6

Macalister

Brewery 7

Smithfield Food Precinct

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