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W A L K A M I N ,
A U S T R A L I A
JUNIPER · PEPPERMINT GUM · ANISE MYRTLE · WATTLE SEED · PEPPER BERRY · CINNAMON MYRTLE · LILLY PILLY · LEMON MYRTLE · LEMON SCENTED GUM · EUCALYPTUS OLIDA · FINGER LIME · NATIVE GINGER · RIVER MINT · BUNYA NUT
Botanic Australis is an award-winning locally made Gin, based on a 300 year old London Dry Gin recipe, skillfully adapted using native botanicals by Head Distiller & Founder Mark Watkins.
Buy online from www.mtuncle.com or visit our local stockists: Red Beret Bottleshop Crown Hotel Bottleshop BWS Abbott Street BWS Aplin Street BWS Earlville BWS Smithfield BWS Westcourt
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W
e are very proud to welcome you to the third edition of FNQ Food
magazine, known in our office (for, no doubt obvious, reasons!) as the Blue Edition.
C
Since our last issue, we are excited to have Published by FNQ Media - 7/205 Hartley Street, Cairns, QLD 4870 www.fnqfood.com.au info@fnqfood.com.au EDITOR David Leith EDITORIAL MANAGER Silvia Mogorovich editorial@fnqfood.com.au
expanded our team to include Andrew Bennett, who joins us as Regional Sales Director. It's been wonderful to find out about some of the newer restaurants and cafes in the region, and you'll notice we now have a separate dining guide for Port Douglas -
REGIONAL SALES DIRECTOR Andrew Bennett sales@fnqfood.com.au
Tablelands will be next, watch this space!
PHOTOGRAPHY David Leith Lea Coghlan Silvia Mogorovich
celebrate the best local produce, both on
CONTRIBUTORS Darren Barber Janie Barton Kate Mitchell Kirsty Nancarrow Lea Coghlan Rachel Wilson Sharon Timms Stacey Carrick Taryn Stephens The Barefoot Drinker Trish Green
Please join with us as we continue to the farm and in the kitchen. Be inspired
IN 4
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as we meet the personalities shaping food and drink in the North. And, of course, get hungry as we feature the best in eating and drinking our region has to offer!
D A
M C &
Cheers! 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.
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IN Fr to
Contents WHAT’S ON AND WHERE Events Calendar IN THE BIZ 4 Regional Restauranteurs
624 36
CHEESE GLORIOUS CHEESE FNQ's Cheesemakers
DIRECTORY A-Z Dining Guide MAPS Cairns CBD & Surrounds MAP Port Douglas & Northern Beaches INDEXES From Pet Friendly to Functions
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what’s on
and where SATURDAY 16 JUNE 12PM – 3.00PM
TUESDAY 19 JUNE 6PM
Cairns Cooking School Asian Street Food Tickets through Eventbrite
The Ultimate Gin Masterclass held by the wonderful Geraint David, brand ambassador for South Trade International. Gin Social, 34 The Esplanade Cairns RSVP to hello@ginsocial.com.au
SATURDAY 23 JUNE 4PM – 8PM
THURSDAY 21 JUNE 6.00PM – 8.00PM
SUNDAY 24 JUNE 4.30PM – 6.00PM
Meet Eat Repeat in Paradise Paradise Palms
Real Food for Healthy with Cyndi O’Meara James Cook University Cairns Campus Tickets www.changinghabits. com.au
Fermenting & Gut Health Workshop Barr St Wholehealth Pharmacy Tickets via Bar St WholeHEALTH FACEBOOK PAGE
SUNDAY 24 JUNE 2.00PM – 6.00PM Magic Tree Raw Events Workshop Make and take home your own mini raw black forest cheesecake, superfood snack bar & raw glazed banana caramel doughnut Magic Tree Kitchen 1/27 Shields Street Tickets through Eventbrite
WEDNESDAY 4 JULY Robert Oatley Wine Appreciation Night 5 Course Menu by Temple of Tastes Executive Chef Anthony Smith, guided tasting of Robert Oatley signature series with wine educator Darren Jahn For bookings call 07 4059 9600 or email H8761@accor.com
SATURDAY 14 JULY
START DATE 18 JULY
Bastille Day at C’est Bon Restaurant For bookings call 07 4051 4488
Certificate III in Hospitality Far North Training & Consultancy Call for information 07 4098 1228
SATURDAY 30 JUNE 3.00PM – 8.00PM Corks 2 Forks
Peterson Park Edmonton www.einsteinevents.com.au
SATURDAY 14 JULY 12PM – 2.00PM Cairns Cooking School American Smoking BBQ Tickets through Eventbrite
MONDAY 23 JULY 6.30PM – 9.00PM Pullman Cairns International Private Chef’s Event - South East Asian Inspired An intimate evening with Chef Matt Donnellan Tickets through Eventbrite
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At The Dirty Apron & Co. our expertise is not only in food marketing and how to plate it up with panache, but also with helping others optimise the potential of their business. We offer interactive sessions with hands-on learning to give you the skills to sizzle. That means we go beyond showing you what an #instapic is. For restaurant owners or food production businesses who want to develop social media skills of their own or for their team, our training courses and flexible support will make social work for you and your business. Through one-on-one training and coaching, we can help you take your business and marketing strategy to a new, delicious heights. For more information just tug on our apron strings.
Rachel Wilson
Owner, The Dirty Apron & Co - Food Marketing Specialists
SATURDAY 21 JULY Yungaburra Extravaganza ~ 4 Cheese Making & Fermenting Workshops ~ 2 Days 9.30 am - 12.30 pm Brie & Sourdough Workshop 1.30 pm - 4.30 pm Feta & Cultured Dairy Products Workshop QCWA Hall, Gillie Hwy Yungaburra. Tickets through Eventbrite
SUNDAY 22 JULY Yungaburra Extravaganza ~ 4 Cheese Making & Fermenting Workshops ~ 2 Days 9.30 am - 12.30 pm All Things Sourdough Workshop 1.30 pm - 4.30 pm Water Kefir & Wild Fermentation of Fruit & Vegetables Workshop QCWA Hall, Gillie Hwy Yungaburra. Tickets through Eventbrite
FRIDAY 3 – SUNDAY 5 AUGUST Tour of the Tropics Cycling, Food, Wine & Music Festival for the whole family DAY 1 – Collins Ave, Edge Hill (Edge Hill Restaurants will deliver a street food festival) DAY 2 – Malanda (Cairns On A Fork & Taste Paradise local food carts and produce showcase) DAY 3 – Yungaburra (Cairns On A Fork & Taste Paradise local food carts and produce showcase)
FRIDAY 31 AUGUST, SATURDAY 1 SEPTEMBER & SUNDAY 2 SEPTEMBER Ooray Plum Festival by Rainforest Bounty Day One – Friday 31st August: Growing, Value-adding and Health Benefits of Ooray Plum Day Two – Saturday 1st September: ‘Diner en vert’ (book separately) Day Three – Sunday 2nd September: Ooray Plum Father’s Day Picnic Rainforest Bounty 66 Lindsay Road, Malanda. Tickets through Eventbrite
SATURDAY 1 SEPTEMBER ATHERTON MAIZE FESTIVAL “COLOUR MY WORLD” Main Street, Atherton
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he Main Street of Atherton will come alive for its annual Maize Festival celebration, with planning well under way for this year’s event on September 1st. Now in its 56th year, it promises to be a feast for the senses with the theme ‘Colour My World’ encouraging people to deepen their sense of wellbeing through participation and exploring new things. For most, the Maize Festival is all about the Grand Parade, the night the community comes together to celebrate with a colourful procession of floats through the Main Street of Atherton.
Atherton
Maize
Festival
Words by Stacey Carrick
“Our wonderful sponsors make the festival happen, while our Youth Ambassadors are taken through a development program (replacing the former Maize Queen contest) and raise funds for local charities,” Jacqui said. “In doing this, we hope the festival strengthens our whole community.” For further information, visit www.maizefestival.org.au
Maize Festival Committee President Jacqui Webb said the festival’s purpose is all about connection. “We want to create a reason for people to come together and reconnect, to celebrate the great place we live in and to create some fun memories,” she said. The festival will kick off with Eat Street, with food vans from across the region coming together to create a pop-up taste sensation for patrons to enjoy alongside the music and entertainment. “Food and music are such powerful connectors that transcend age and cultural barriers so it’s really important to us that this part of the evening is enjoyed as much as the parade itself,” Jacqui said. There will be amusement rides, animals and face painting for the kids, as well as a traditional tug of war that draws a huge crowd. 8
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FRESH. RAW. ALIVE Scoo Brew Kombucha is locally handmade the old fashioned way in tropical Cairns, Far North Queensland, using 99% locally sourced fruit for our varieties. no concentrates, essences or cordials. We use only the freshest produce, therefore our flavours vary season to season. Previous brews have included Lemon & Ginger, Blueberry, raspberry, Passionfruit, Watermelon, Pineapple, Peach, Ginger & Tumeric, Mango - contact us to find out what’s in the bottle for this week!
0422 225 936 scoobrew@gmail.com @scoobrewkombucha Scoo Brew Kombucha Rusty’s Markets, 57-89 Grafton Street, Cairns CBD Hours: Fri/Sat/Sun 8am - 3pm ALSO available at Jonssons Farm Market, Healthy Hub, Eat Real Cairns and selected Cafes/Bars - see website for stockists
Scoo Brew loves ya guts!
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Hemingway’s Brewery
Welcome to
Cairns Words By Janie Barton
Ev Do He at Excitement is brewing as Hemingway’s Brewery Cairns Wharf gets ready to open its doors at the Cairns Cruise Liner’s site overlooking Trinity Inlet. The highly anticipated multimillion dollar venue will incorporate a state-of-the-art brewery including seven 7,000litre fermentation tanks, a restaurant with seating for 500, and will feature 50 taps including 10 core beers. It will also include a 7,000litre bright beer tank used for conditioning the beer and a cutting-edge 3,500litre four-vessel brew house. The 1,400sqm venue is more than 10 times larger than Hemingway’s Port Douglas venue, which opened two years ago and quickly became one of the town’s most popular venues. Owned by Tony Fyfe and Craig Parsell, it will be the largest brewery north of Brisbane when it opens. It has created 100 new jobs and is expected to provide an exciting tourism draw card to the region.
“Like Hemingway’s Brewery in Port Douglas, we are creating a special place that will be embraced by both locals and visitors who appreciate the character and authenticity of a brewery with its roots firmly planted in Far North Queensland.” Tony said. “Our roots are in FNQ and it is therefore important that our brewery is established by locals and run by locals for the pleasure of locals. We’re all about bringing great, fresh beer to the locals. We’re also excited to offer great food as well.” Each of Hemingway’s beers tells a story relating to the history of FNQ. For example, it’s top-selling pilsner, The Prospector Pilsner, is a refreshing brew inspired by the thirst for adventure and tireless efforts of James Mulligan, who was the first to find gold in the Palmer River. Hemingway’s also has a warehouse in Woree, which has cool-room facilities and will soon be home to a commercial bottling machine.
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Even before their first brewery opened in Port Douglas, Tony and Craig planned to expand Hemmingway’s, which recently won a bronze medal at the Australian National Beer Awards in Sydney. “It has always been our intention to have multiple venues across the country,” Tony said. “But our headquarters is very much here in FNQ, where our roots are.” Craig has recently joined four other brewing company leaders to form the Queensland Craft Brewing Working Group to help the Queensland Government become the first in Australia to start a craft beer strategy for an industry worth around $62 million per year. “The craft beer sector as a whole is a global phenomenon,” Tony said. “People are finally realising what great fresh beer tastes like.” “The world is currently experiencing a craft beer revolution, and we cannot wait to open our doors in Cairns.” Hemingway’s Brewery Cairns Cruise Liner Terminal, Cairns CBD 4870 www.hemingwaysbrewery.com
Davy O’Rourke
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FROM LEFT: Head Brewer, Anthony Clem: Brewer, Joss Monda; Brewer New Product Development, Andrew Gowdie
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C W
Th Di St to
Th he wa wh
“T in ke wa Sy
Raising Steaks
the
Words By Janie Barton
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Du Hu ha re Al him he on se cu im
“Y Du we en kn
s
Chef Dumi Diamini Waterbar & Grill Steakhouse
There are a number of reasons why Dumi Diamini, head chef at Waterbar & Grill Steakhouse, keeps getting headhunted by the top restauranteurs The South African born chef, who has been head chef at Waterbar since it opened in 2006, was working at a top restaurant in South Africa when he was lured to Australia 22 years ago. “The owner of a big restaurant I worked for in South Africa immigrated to Australia and he kept coming back to South Africa and said he wanted me to help him set up a restaurant in Sydney,” Dumi said. “So I said I’d give it a go.” Dumi helped him set up Sydney’s famous Hurricane’s Bar and Steakhouse, which has since generated a chain of Hurricane restaurants. It was while there that his friend Allan Simpson (owner of Waterbar) talked him into coming to Cairns 11 years ago to help him set up Waterbar’s steakhouse. Not only is Dumi an in-demand chef and master of setting up kitchen systems, he knows the best cuts of meat, the best meats to pick and, most importantly, the best ways to cook meat. “You have to be consistent with meat,” said Dumi, who personally tastes his meat each week to check for quality. “It has to be aged enough and when you’re cooking it you have to know the results you’re going to get because
you can cook up to 40 to 50 different cuts of meat a day.” Dumi, who has served more than 700,000 meals at Waterbar & Grill, is known to personally select his cuts of meat from his favourite meat source, Atherton’s Morganbury Meat Company, which specialises in grain-fed, aged organic beef. From the melt-in-yourmouth 250g fillet of tenderloin to the everpopular and largest cut of beef, the 500g Lazy Aged Rump, Dumi is renowned for ensuring his ten chefs and three cooks are consistent in preparing and cooking all types of meats. While an exceptional chef makes a restaurant a success, so does the running of the kitchen. “If you don’t have a good system in place, you’ll have pans being thrown around the kitchen,” Dumi joked. “Running a kitchen is the hardest thing.You’re dealing with staff, customers and suppliers and everything has to run smoothly. “I’m lucky because I have a good team at Waterbar. We laugh a lot, and we work well together as a team.”
Waterbar & Grill Steakhouse The Pier, Cairns www.waterbarandgrill.com.au
on
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Going Native Words By Kirsty Nancarrow
Craig Squire didn’t dream of being a chef when he was young. “Basically, I was failing at school and the careers adviser suggested I look at cookery,” he said. Thankfully for Craig, he discovered he was quite talented in the kitchen and he never looked back, following an apprenticeship with a brand new team including European chefs at the Adelaide Festival Theatre. His travels with his then girlfriend (now wife, Gabrielle) led him to Port Douglas and planted the seed for a future career in Far North Queensland. At just 21, Craig opened his first restaurant on Kangaroo Island, ‘Gabbie’ where he’d spent many family holidays during his childhood, but the venture was short-lived he and returned to the tropics, catering for Quicksilver. Craig honed his skills in the kitchen of a top London restaurant, Kensington Place, frequented by Princess Diana, celebrities and politicians. He opened the first Red Ochre Grill restaurant with a group of friends in Adelaide in 1992, then in Cairns two years later. “The Red Ochre Grill concept was pretty much the first committed native food restaurant in the country, so it was all a learning curve but it was exciting,” he said. “Having travelled a lot overseas I realised everything in Australian food was borrowed from somewhere else so as a chef, it was good to be involved in something that was identifiable as uniquely Australian.”
Almost a quarter of a century later, Ochre is a Cairns institution and Craig is as comfortable serving dinner for two at his waterfront restaurant as he is catering for more than two thousand conference delegates. He said Far North Queensland’s food industry and Ochre’s menu have evolved a lot of the past couple of decades and the local produce available – from beef to seafood and singleorigin chocolate is “fantastic”. Craig has been a true ambassador for Australian produce, getting involved in Australian Tropical Foods (now Taste Paradise) and introducing bush foods like lemon myrtle and Davidson plum to chefs in Asia, the Middle East, New Zealand and the United States. “It makes me very proud to go out to the world and talk about food from Far North Queensland,” he said. Craig is as passionate about locally-produced beverages as he is about home-grown food and you won’t find anything but Australian wine and beer on Ochre’s menu, including a few Queensland wine labels. Diners can also choose from 40 Australian-produced spirits. Craig said he would like to see a Regional Food Co-ordinator position created to capitalise on the growing food tourism market. Ochre Restaurant at Harbour Lights 6/1 Marlin Parade, Cairns CBD 4870 www.ochrerestaurant.com.au
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In the Words of
Aaron Habgood Executive Chef, Shangri-La Cairns Tell us about your journey to being a Head Chef: I started my apprenticeship at the Landmark Park Royal in Sydney, and continued to work in various Sydney hotels for the next six years before moving to the UK. I spent six months gaining experience at the Berkley Hotel in Knightsbridge and Relais & Chateaux in Dorset before securing a Sous Chef job at Sienna’s in Dorchester, which was awarded its first Michelin star while I was there. Such an amazing experience to be working alongside a Chef that cared so much about the produce he bought and where it came from, as well as the food we served to our customers. I came back to Australia in 2008 and started at the Shangri-la Hotel in Sydney as sous chef and continued to work my way up for the next 4 and a half years. What an amazing hotel; I was lucky enough to work with some great chefs and cook for some of the world’s elite performers and sportsman, dignitaries and royal family members. In 2013, I moved to Shangri-la in Cairns where I have found my own true style. I’m not sure if it’s my kids or the relaxed tropical resort lifestyle I now have but I couldn’t be happier with where my food is at the moment. What is your food style? Honest cooking done well. My food is a mixture of classics with modern interpretations. The older I get and the more I continue to learn, the more I appreciate what food is and how good it can be in its simplest of forms. Gone are the days where you place a dozen ingredients onto a plate. Our produce is that good in Australia
that sometimes you only need a pinch of salt to have an amazing meal. What do you love about this business? Haha…this isn’t a business! The Kitchen is a lifestyle choice; one that is controlling, demanding and one that I can’t live without. Everything I have today whether it is my family, skills, life experiences, memories has come from this crazy industry. I think that’s what young kids today don’t understand about our industry. It’s taken me 19 years to get where I am today and hopefully another 19 years to get where I want to be. My mentor, and the first Chef I worked for, ignited something in me and the buzz of the kitchen is electrifying and addictive. An ingredient you can’t live without? Salt – it enhances the flavour of every dish, be it savoury or sweet. Most ‘eyebrow raising’ menu item? The day I threw two whole spring lamb carcasses on my team’s bench and asked them to break it down for specials – they were shocked, but loved the challenge. Our chefs today are no longer taught the art of breaking down these beasts. Most of today’s hotels buy everything in cartons or portioned. Being able to teach my team skills my mentor taught me is truly satisfying. Shangri-La Cairns Pierpoint Road, Cairns CBD 4870 www.shangri-la.com
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From Cake
to Coco
Words By Janie Barton
Who would have thought that a humble market stall at Rusty’s would pave the way to success for one of Cairns’ most popular cafes? Such is the case for Davy O’Rourke’s Mama Coco café, which started in 2008 selling cakes at the weekend markets. By the end of 2008, Mama Coco’s cakes and treats were so much in demand Davy started selling wholesale to cafes, and in early 2009 he took the plunge and leased a commercial kitchen. From there the café was born. “My mum was the inspiration behind starting the market stall,” Davy said. “She is from PNG and that culture of making goods for sale and going to the markets was something she grew up with, so she encouraged me to do that with her, so we started there together.” The café’s name is a combination of a tribute to his mum as well as to one of the main ingredients in their popular brownies. While his mother doesn’t work in the café any longer, Davy says she visits regularly and is in charge of quality control. Davy, an experienced chef of 10 years before moving to Cairns, could have worked in any five-star restaurant in Australia, especially after working with renowned and award-winning chef Wakuda Tetsuya in Sydney (where the waiting list for a meal in his restaurant is said to be
six months). But, after a visit to Cairns to visit his parents who had moved here, he decided to make Cairns home. He and his team of 10 continue to receive fantastic reviews for their breakfast and lunch menus, not only because of the fresh and innovative menu choices using as much local produce as possible, but also because of Mama Coco’s culture. “Mama believes that the best form of hospitality is that which is found in the home, and it’s our aim to make all our guests experience this,” said Davy, who was born in PNG and grew up in Canberra and Sydney. Mama Coco also has monthly themed nights the last Friday of each month, featuring cuisine from different culture such as Spanish, Italian and Japanese, to name a few. “The thing that drives me is making people happy,” Davy said. “One of my biggest motivations is making Mama Coco a great environment for guests as well as staff. My personal feeling is it’s all about doing what’s best for your customers all the time.” Mama Coco 196 Aumuller Street, Westcourt QLD 4870 www.mamacoco.com.au
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Davy O’Rourke
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The Sambos definitely have a match made in heaven, with Sharon drawing from her accounting background to operate the business and Simone drawing on his artistic flair.
A Taste of
Venice
Words By Stacey Carrick
When Sharon Ribolli travelled to Italy in 2000, little did she realise she would be bringing back the biggest and best souvenir of all - her future husband Simone Sambo. Sharon was visiting Venice on a working holiday. “I brought back a big souvenir,” she recalls. “I met Simone at the bar he was working in, we got talking, and the rest is history.” Simone agreed to return to Sharon’s home city of Melbourne despite knowing very little about Australia. Before the pair owned cafes around Melbourne, Simone worked at famous Italian icon ‘Pasticceria’ where he spent time with pastry chefs and then decided to pursue his passion to
become a pastry chef by studying at the William Angliss Culinary Institute. Sharon and Simone visited Cairns in 2004 and fell in love with its relaxed lifestyle. Simone travelled to Cairns last year to investigate the potential of opening an Italian cafe, then in March this year their dream became a reality. Sharon said they could see a gap in the market in Cairns, a gap that is now filled with delicious, homemade pastries, tarts and cannoli, as well as celebration cakes. The Venetian Caffe sweets are made in the traditional, homemade style with no premixes.
They also organise corporate hampers and would like to branch out into catering. The couple recently donated a range of pastries to their daughter’s school, Freshwater Christian College. The Venetian Caffe owners would also love to add pizza and pasta to their menu. These additions would complement their existing menu, which includes foccacias, smashed avocado, scrambled eggs, salmon and toasties for breakfast, as well as haloumi, salads and bruschetta for lunch, and fresh juices, smoothies and coffees. The cafe is truly a slice of Italy in the heart of Cairns, with traditional, eye-catching pastries proudly displayed in the cabinet at the front of the shop. Favourites include biscotti, Viennese biscuits, macarons, tarts and cakes. Pictures of Venice and Italian cuisine adorn the walls inside the cafe, which captures the essence of Italian cuisine. “We want people to feel like they are in Italy,” Sharon said. The Venetian Caffe 92-94 Lake Street, Cairns CBD 4870 www.venetiancaffe.com.au
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Return Trip Mark Mckeown joins bel cibo
Mark Mckeown began his culinary career in Port Douglas many years ago under the watchful eye of renowned Head Chef Tony Sassi. Tony’s Sous Chef at the time was New Zealander Andy Gray, and little did either of them know that they would go on to work together again in the future.
Italian ancestry and incorporating his love of fresh seafood to create his own signature style. Mark was looking for a new challenge and took up an offer to be Head chef at Manta Ray on Hamilton Island. Enjoying the island life, he then transferred to the highly acclaimed Yacht Club Restaurant to focus on fine dining cuisine.
After completing his apprenticeship, Mark moved to the bright lights of Melbourne for a taste of the metropolis. While there, he gained valuable skills and experience, before joining the team at Meat & Co as Sous Chef. After a short two years he was promoted to Head Chef at their Gold Coast location. From there he remained in Queensland, working as Head Chef at a number of restaurants, and drawing on his
By chance he saw Andy Gray holidaying on the island and the prospect of joining the team at bel cibo was discussed. Loving the lifestyle in Port Douglas, and the chance to be Head Chef of bel cibo working alongside Gray, sealed the deal for Mark’s return up North, and we are looking forward to seeing his Modern Italian flare on the plates at the popular Macrossan Street restaurant. 21
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For someone who isn’t a fisherman, Megan McKay knows more about the fishing industry than most people. The proprietor of Splash Seafood Restaurant can tell you the different methods of fishing for different fish, where the best seafood is found and the difference between farmed and fresh ocean bounty. As a restaurateur for 16 years she also knows the best wines and complementary food to serve with seafood.
Megan McKay
Megan is passionate about the quality and freshness of their seafood, and as a third-generation fisherman her husband Malcolm has a sharp eye for the top products and only buys the very best seafood available. “We support all the local commercial fisherman, and every single item of seafood we have is commercial wild-caught seafood,” Megan said. “I can tell you where all the commercial fishermen eat seafood – they come to Splash!” Splash Seafood Restaurant 103 The Esplanade, Cairns CBD 4870 www.splashrestaurant.com.au
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Keiran O’Connor’s love of Italian food combined with his business management skills is a recipe made in heaven. The owner of Piccolo Cucina – who has been in the industry 24 years – came to Palm Cove for a visit about 13 years ago and never left. He left his restaurant job in Sydney and worked as a Front of House manager for a Palm Cove restaurant for six years before buying his restaurant in FNQ, El Forno. He went on to co-own two other restaurants in Palm Cove before taking over at Piccolo Cucina 15 months ago. Keiran, who loves Italian food although he’s not Italian, is so passionate about ensuring all recipes are in traditional Italian style that he has Italian born friends try dishes before they go on the menu. “When guests come in and spend their hard-earned dollars, I want to be sure they get value for money, have a great dining experience and leave happy,” he said. Piccolo Cucina 17 Abbott St, Cairns CBD 4870 www.piccolocucina.com.au
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Keiran
O’Connor
Piccolo Cucina
17 Jun 2018 3:53:13 PM
Elie
Sopas Piato
After 45 years, you’d think restaurateur Elie Sopas would have had enough of working in the same industry. But in fact, it’s the opposite for the internationally trained Master Chef.
Fro be re the
Elie sold his award-winning Linga Longa restaurant in Edge Hill a year ago to take a step back, but he just couldn’t stay away.
He dif he
He opened Piato at the Pier with fellow restaurateurs Christina and Costa Venatis 10 months ago, and within three months Piato (the Italian word for plate) was named the third best restaurant in FNQ.
“F to ch do ow me
“I spend my life in the restaurant, and I love it,” he said. “You have to have passion, and if you can’t stand the heat in the kitchen you better get out of the game.” He has already changed Piato’s menu three times because, as he says, “Variety is the spice of life!”. Piato 1 Pierpoint Road, Cairns CBD 4870 www.piatocairns.com
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From starting as a kitchen hand 15 years ago to becoming a top chef working with well-known restaurateurs like Gordon Ramsey, Ram Mittal knows the restaurant industry inside and out. He loves creating new recipes and experimenting with different foods and spices, and believes food is at the heart of keeping people connected. “Food has always been a way to get families and people together around the table,” said Ram, owner and head chef of Ala Turka Turkish Restaurant on the Esplanade. “I don’t cook just because I want to be a good restaurant owner; I cook because it connects me with old memories, new friends and new relationships. “I am fascinated with food and the artistic talents of those in the industry. This passion is why I don’t think I’ll ever leave this industry.” Ala Turka Turkish 4/77-81 Esplanade, Cairns CBD 4870 www.alaturkacairns.com.au
Ram
Mittal
Ala Turka Turkish Restaurant
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Stamp of Approval
Words By Stacey Carrick
Japanese restaurant O’Cha Cha has been named the only Officially Accredited Authentic Japanese restaurant in Queensland. The restaurant has been awarded the honour by the Nintei Nihon Restaurant Guide, which is officially approved by the Japanese Government. The purpose of the Nintei Nihon Restaurant Guide is to recommend establishments serving authentic, affordable Japanese cuisine outside Japan. O’Cha Cha is one of only five restaurants in Australia to receive the accreditation and the only restaurant outside a capital city. The restaurant has been operated by husband and wife team Seiichi and Hitomi Saeki since 2014.
“We are very proud,” Mr Saeki said. “We always try to make the dishes on our menu in a traditional way and at affordable prices.” Nintei Nihon Restaurant Chairman of the Board Hiroshi Takayama said the popularity of Japanese cuisine had increased widely, especially since ‘Washoku’ (traditional Japanese cuisine) was registered by UNESCO in 2013. “By recommending these restaurants we hope this will encourage both owners and chefs to expand their Washoko menus, utilising locally available ingredients, but also maintaining traditional techniques for that authentic experience,” Mr Takayama said.
An authentic experience is guaranteed at O’Cha Cha, with everything from the decor to the menu reminiscent of a traditional dining experience. The menu features a wide variety of traditional cuisine, with ingredients sourced locally whenever possible. There is a diverse range of set menus, as well as sushi, sashimi, noodles, curry, seafood and sweets, and Japanese tea and beer. “We have a wide range of good quality, tasty food,” Mr Saeki said. “When our customers smile that makes us happy!” O’Cha Cha Restaurant 34 Lake Street, Cairns CBD 4870
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INGREDIENTS FISH CRUMB • Panko Crumbs • Curry powder • Turmeric • Chinese five spices THAI CARAMEL SAUCE • 1x medium Red onion, finely diced • 4x long red Chilli, finely diced (seeds in - if you like it spicy!) • 4x stalks Lemongrass, finely diced • 300ml Fish Sauce • 484g Palm sugar • 600ml Sweet Chilli Sauce • 600ml ABC Sweet Soy Sauce ASIAN SALAD • 50g Bean Sprouts • 50g Snow Pea Sprouts • 10 Coriander leaves • 1 Chilli, thinly sliced • ½ small Carrot, cut into thin strips
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Crispy Fried Baby Barramundi with Asian Herb Salad & Steamed Rice SAUCE INSTRUCTIONS 1. Sautee first 3 ingredients. 2. Add palm sugar and fish sauce, reduce by half. 3. Add sweet chilli and sweet soy and bring to the boil, allow to cool. FISH INSTRUCTIONS 1. Place fish in egg, and then crumb. 2. Shallow fry at 170 degrees Celsius (1 minute per 100g) 3. Garnish with the Asian herb salad and a lime wedge.
2 Fish Restaurant 11 Coconut Grove Complex, 56-64 Macrossan Street, Port Douglas QLD 4877 www.2fishrestaurant.com.au
17 Jun 2018 3:53:21 PM
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ha Fish owners Caz and Sheldon Wearne are excited to have reopened their restaurant after completing renovations. The refurbishment includes a brand new kitchen, a new feature wall and the relocation of their fish tank showcasing freshwater fish. The restaurant reopened just in time for Mother’s Day to the great excitement of its local customers.
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Tha Fish has had a loyal following since opening more than 14 years ago. Its owners perfectly complement each other, with Sheldon being the executive chef and Caz running front of house operations.
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“It’s really beautiful when our regulars say how much they missed us and how glad they are that we’ve reopened,” Caz said. Caz said the secret to their success is being passionate and believing in what they do. “A dining experience is not just about eating, it’s about the whole package, great food, great conversation and an amazing view,” she said. Caz described the restaurant as ‘casual fine dining’ with an emphasis on attention to detail. Tha Fish prides itself on fresh, locally sourced and sustainable seafood. Its menu is 95 per cent seafood, however there is a wide range of menu items, including chicken, duck, steak and vegetarian options. The restaurant features a fish specials menu, which includes Atlantic salmon, coral trout, wild barramundi, Gold Band snapper and red emperor. This menu allows customers to choose their fillet and also the cooking style. The menu is constantly evolving, however long-term favourites remain. “We love simple dishes that highlight how amazing food can be,” Caz said. “I love it when our customers give us a hug and say ‘Thanks for making our night’. It’s so gratifying and it makes everything worthwhile to make people happy.” Tha Fish 1 Pierpoint Road, Cairns CBD 4870 www.thafish.com.au
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22 ric fis an thi the wi in Ar br
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Arabella’s
Welcome to
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22 Wharf Street, Port Douglas is a restaurant space rich with culinary history in this former sleepy little fishing village. Having housed a number of famous and infamous dining incarnations, it’s fair to say this charming former Queenslander home with the frontage of 100-year-old mango trees adorned with fairy lights has seen a lot of food and frivolity in its time. Now with its newest transformation as Arabella’s Port Douglas, the space provides a new breath into the dining scene of this vibrant town. Owners Troy & Sarah Holland have redesigned this beautiful space with assistance from Sydney based designed/stylist Ken Moncrieff whose inspiration stems from a twist on modern tropical warmth. Shades of orange, ochre and rust provide a stark contrast to the tropical greens, replicating the tropical heliconias that are dotted inside and outside. “The food scene in Port Douglas is dynamic with excellent offerings, however, we felt it was an opportune time to create something unique,” Troy says. “The locally grown produce here in the North is plentiful and the range of fresh seafood and meat options available are extensive.” Executive Chef Daniel Watt has a background in fine dining at five-star hotels in Sydney including Sheraton on The Park and the Intercontinental
OFF THE PASS with Daniel Watt Q: Must-pack item for your holiday suitcase? Well, that has to be my missus! Q:You’re feeling lazy: what dish do you make for yourself? 2 minute noodles with egg Q: Coffee or tea? How do you take it?
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Hotel. He has rattled the pans at Brisbane’s Kingsley’s Steak House, Otto Ristorante in Woolloomooloo and cemented his reputation at the award-winning Oskar’s On Burleigh on the Gold Coast. “The opportunity to work at Arabella’s was the instigator to move north, and after a few visits with my family we decided that it would be a great lifestyle for us and our young children, “ Daniel muses. “The local produce here in the tropics is extraordinary – although it’s winter here, it’s not really winter… the South East Asian influence is prominent with so many new fruits and vegetables to play with. Here at Arabella’s we have a focus on seafood. One of our signature dishes showcases this – a tasting plate of Red Emperor, Coral Trout and Daintree Barramundi, all locally sourced, with a selection of dipping sauces.” In addition to its seafood slant, Arabella’s Port Douglas features a custom designed American BBQ smoker that produces succulent wood fired roasted meats, suckling pig, whole fish and flame roasted vegetables. With big plans of a pool bar and an expanded stunning function space for weddings, special events, private dinners and cocktail parties, Arabella’s Port Douglas is certainly cementing itself into tropical culinary history.
Where’s your favourite place to get one? Coffee, a piccolo with one sugar. Arabella’s (of course!), but Sparrow Coffee does a mean piccolo. Q: What do you consider a crime against good food? Under seasoning Q:Your worst vice? Tim tams!
17 Jun 2018 3:53:24 PM
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Gallo Dairyland
Cheese Glorious Cheese
Words by Janie Barton
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Who doesn’t love cheese? It’s one of the most delicious foods available, and it’s so well loved that there is actually a National Cheese Lovers Day (January 20).
cheddar and ricotta and also has a selection of specialty cheeses such as macadamia cheese, smoked tilset and a savory chives and onion blend.
For connoisseurs, the cheeses made in Far North Queensland are among the best.
Luckily for cheese lovers (and there are lots of us!) both outlets have cafes and shops on site where guests can sample and buy as much cheese as they want. Gallo also offers visitors the opportunity to see the cheese being made at certain times of the day.
With milk from cows grazing year-round on lush Tableland pastures in natural outdoor environments, it’s no wonder our cheeses are winning industry awards and are loved by people throughout FNQ and Australia.
There is definitely a fine art to making cheese. The time to make it differs depending on the type. Many take up to nine hours to make and softer cheeses, like feta and halloumi, can be ready to eat in a day or two. Others, like cheddar, require a longer maturing process, which can take months. For the die-hard cheese lovers, an organic farm at Lake Eacham offers cheese-making classes, which are growing in popularity as word spreads. Cheese Making and More has been offering courses for 13 years and has cheese lovers from throughout FNQ eagerly signing up.
The region is home to two award-winning cheese makers – Mungalli Creek Bio-Dynamic Dairy and Gallo Dairyland. Both have mastered the art of cheese making and both create a range of delicious delights that have become award winners and are sought-after by local restaurants and retail outlets. Mungalli, owned by the Watson family, started its cheese-making operations in 2000, although it has been running a dairy farm since the 1950s. Its range of cheeses include cheddar, feta, quark and ricotta – all of which can be found in 250 retail shops in FNQ and 50 others throughout Australia.
Owners Jude and Joe Nechwatal were once dairy farmers, but sold their cattle when they moved to a smaller property, but they did keep a few of their favourite cows. With an excess of milk, they decided to master the art of cheese making and share it with fellow cheese lovers. They offer one and two-day courses on how to make brie, feta, quark, cream cheese, riccotta, halloumi, cheddar and parmesan. Be sure to include some of Far North Queensland’s delicious cheeses in your next cheese platter, supporting local producers and keeping your food miles low!
The Gallo family started making cheese in 2007 and has been operating a dairy farm since 1937. It also has a range of cheeses available including feta, halloumi, camembert, smoked cheese,
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Flower Power Kate Mitchell from Julatten Earth Foods talks us through edible flowers... her punnets of edible flowers (each with up to 10 varieties of flower) are now available in a 25g retail version at Cherries Cairns and Jonsson’s Farm Market.
“I have had a love of plants all my life; my earliest memories of my grandmother’s house in Kedron in the sixties, are of playing in the nasturtiums and watching the bees visiting them and sucking the nectar myself. I travelled here by road up the coast in 1990… I knew when I saw warm tropical mountains, and water cascading down in the distance and GREEN everywhere, I knew then I had arrived in my paradise. I was born a gardener and had just spent the last ten years in the Northern Territory, I was starving of this beautiful sight!” Do the flowers have nutritional value? “The flowers of plants have been used for centuries for their medicinal value, the Bach Flower Remedies are a famous example. I am absolutely sure there is nutritional value, as I watch my bees feasting on these rows of colour! It makes for beautiful and nutritional honey, which I also sell at our local markets.” Do they need to be washed? “The flowers come straight out of the paddock to you. I don’t use sprays on the flowers. You may wash if you wish though. Do so very carefully and place on a tea towel and cover with paper towel till dry.” How long do they last? “The softer petalled flowers, like nasturtiums, blue pea, and cosmos have the shortest lifespan, about three days. One week is good for most types, and roses will last up about 10 days.” Jullatten Earth Food 69 Churchill Creek Road, Julatten QLD 4871 www.julattenearthfood.com.au
Dianthus Dianthus caryophyllus The miniature member of the carnation family, both their scent and flavour are amazing, like a spicy sweetness that works well in so many dishes. SUGGESTED USES: Crystallised or fresh, as a garnish on cupcakes and desserts, floated in cocktails. Spice up hot tea or cider, float the flowers in cream soups, sprinkle over fruit salads or bake into cookies.
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Pansies Viola x wittrockiana The flowers have a slightly grasslike flavour with a hint of wintergreen.Violas contain vitamins A and C. SUGGESTED USES: Pansies can be used in salads, soups, pasta, desserts, with fruit or as cake decoration.
Miniature Roses Rosaceae
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Sweet, with subtle spicy undertones or notes of mint, with the flavor being more pronounced in the darker varieties. Rose petals are rich in vitamin C, though less so than rosehips.
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SUGGESTED USES: Sprinkled on salads and desserts, added to drinks, or used in syrups, jellies, and perfumed butters. Freeze into ice cubes and float in punch.
Nasturtiums Tropaeolum majus The spicy fragranced flowers have a peppery flavour and can substitute for watercress. The entire flower is edible: buds, seeds, flowers, and leaves. Nasturtiums are rich in vitamin C, iron and antioxidants SUGGESTED USES: Sprinkle flowers over salads, vegetables, pastas, stir-fries and meat dishes, or blend with salsas, cream cheese or butter.You can stuff flowers, and pickle buds like capers.
Elderflower Sambucus canadensis These have a faintly sweet and aromatic scent, like a heavily flower scented honey. SUGGESTED USES: Sprinkle the delicate little flowers over salads, pancakes or crepes, you can even dip them in batter and fry.
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B
ellasato ella Farm
Self-confessed city slickers Dan and Leanne Cordner couldn’t be further from your typical farmers. A mechanical engineer and research microbiologist respectively from Victoria, the couple had no farming experience when they purchased a140-acre cane farm near Ingham to grow pasture-raised chickens. “We started taking an interest in our food and where it came from,” recalls Dan. “One thing we couldn’t get was good quality chickens.” Recognising a gap in the paddock to plate market for traditional heritage-style chickens, and a dream to give their two daughters Adele, 6, and Hayley, 4, – a childhood on the land, the Cordners bought the farm! And that’s where the Bellasato Farm story begins. The couple grow the award-winning, flavourrich Sommerlad chickens, in rotation with the cane. “It’s a novel, unusual rotation,” Dan says. “Instead of ploughing the cane out after its final ratoon crop and just resting the paddocks with a bare fallow, we plant legumes and other perennial pasture species that the chickens love to eat.” “We run some electric netting and put birds in the paddocks with a pair of Maremmas to look after them.” The farm is accredited with Australian certification-program PROOF (Pasture Raised On Open Fields). Dan says the poultry-cane rotation, however unusual, is paying dividends
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Words By Lea Coghlan
in the quality of the birds, the environment and hopefully cane yields. Recently, they won an innovation award from the Herbert Cane Productivity Services Board, and are the state winners of the Delicious Produce Awards 2018 From the Paddock category. Now with exclusive Sommerlad chicken genetics on the farm thanks to the addition of a breeding flock, the Cordners are looking to ramp up production to meet increasing demand for their product. Currently, they turnover between 30-50 chickens a week which are slaughtered in their new on-farm abattoir. Stock is sold at the farmgate and Yungaburra, Willows and Flinders Street markets, with the customer-farmer relationship a priority. Products are served in select restaurants from Mackay to Mossman. “Our point of difference is taste and the welfare aspects of the birds,” Dan explains. “This is taking the chicken back to where it was 30-40 years ago when chickens were reserved for special occasions like a Sunday roast. And that’s what they taste like.” Dan says market demand remains a challenge - “We are unique to North Queensland but once people taste the product they are hooked!” - and while the yakka is still hard, they wouldn’t swap it for anything. “Some days we ask ourselves what are we doing – but I think they are fewer and far between.”
17 Jun 2018 3:53:32 PM
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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
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W
orld Whiskey Day (19th May) falls at a perfect time in FNQ, just as the weather is starting to cool, allowing you to try some of the more aromatic versions of the spirit, without having to worry about it being a flavour grenade.
is distilled by a single distillery in a pot still, using malted barley as the only grain ingredient. Bourbon Whiskey must be made from a grain mix that has at least 51% corn, while Irish Whiskey is any whiskey made in Ireland from a yeast fermented grain mash.
All of the different whiskies from around the world are all classed in the same group of spirit, but all are so different, even within the distillery you can find different variations. It can help to compare it to wine, even though Riesling is different to Chardonnay and Champagne, and an Australian Barossa red is different to a French red, they are all still wines, but all so different. Even within one wine label you might find two Shiraz, but both will be different. The whisky spirit itself is made by distilling a fermented grain mash, at its heart it’s much like a distilled beer. The differences between each whisky relies on where it’s made, and the grain used, most commonly it’s either barley, wheat, rye or corn and flavours can be influenced by such factors as the weather at the time of making, the maturation time or distillation process. In fact much of the mouth feel of whisky is thought to come from the size and shape of the stills, the caramel and toffee flavours and colour from the time spent in oak barrels. When a still wears out, or when a distillery decides to increase the number of its stills, measurements of the existing stills are taken to ensure the new stills are exact copies of the old ones, going as far as to put dents and bangs in exactly the same spots.
When drinking a quality sipping whisky, it’s best to taste the spirit first undiluted and at room temperature, then a small amount of spring water can be added to enhance the bouquet. Drinking Scotch on ice, even though film and TV tells us to be the correct method, actually limits the flavours that your tongue picks up.
To be classed as a “Scotch” whisky, the spirit must be distilled in Scotland and matured in oak casks in Scotland for at least three years and one day (most single malts are matured longer). A “Single Malt Scotch” is one that
Oban: Coming from one of Scotland’s smallest distilleries, this is one of the sweetest whiskies to try. It has a rich sweetness, with oranges, lemons and pears, a smoky touch of peat. This is a great partner to Italian foods.
Ardbeg Uigeadail (pronounced ‘Oog-a-dal’): Named ‘World Whisky of the Year’ in Jim Murray’s Whisky Bible 2008 and 2009 in praise of its “utter silky brilliance” and “complexity on a level only a handful of distilleries in the world can even dream of reaching.” Shows Ardbeg’s traditional deep, smoky notes but with raisins, from the use of old ex-Sherry casks. Full flavoured and rich with a mouth-coating texture, the taste is a balance between sweet, spicy and deep smoky flavours. This is an incredible Scotch that should be tried at least once in your lifetime! Lagavulin (pronounced ‘Lahka-voolin’): A personal favourite! Long fermentation, maturation and distillation deliver a full, intense and smoky whisky.Very full flavoured, and warm velvety mouthfeel. Grab this when you can find it as demand heavily exceeds supply.
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Gin on the Rise Words By Darren Barber
Throw away your vodka, lime and soda, grab a seat at the bar and ask the bartender to run you through the extensive range of gins that are popping up in bars all over Australia. Commonly known as the vodka for adults, gin is setting itself apart from all other spirits on the shelves with its unique aroma of juniper berries and other botanicals distilled to make this fine spirit. Gin is quickly becoming a favourite with hipsters and educated drinkers alike and finally regaining its well-deserved love and respect from years gone by. It’s more of a drinking culture than a spirit, with a strong following that’s growing rapidly. Gin’s popularity has led to an explosion of micro distilleries across Australia. With today’s technology, distillers have access to phenomenal equipment, helping to producing an even greater spirit. Australian distillers are now producing world quality gins with the three in particular leading the way: Four Pillars, Archie Rose and The West Winds.
Four Pillars best seller is Rare Dry Gin, combining spices such as a cardamom, cinnamon and star anise with Australian oranges, Tasmanian Pepperberry leaf and lemon myrtle. While juniper is still present, it is layered with a blend of modern Australian flavours, Southern European citrus and South East Asian spice, making it an entirely too drinkable gin. The premium gin industry grew 39 percent last year with most producers being micro distillers; including our very own Mt Uncle Distillery. Opened in 2001, Mt Uncle is the creation of head distiller Mark Watkins and has won numerous accolades for their Botanic Australis Gin. Their new Bushfire Gin lends itself to making a great dirty martini with its smoky hues.
With its versatility, gin is a great spirit to experiment with: whether you’re a professional mixologist or a DIY drinker at home. Bartenders across the country are creating cocktails that are steering away from the rich flavours of the 80’s and 90’s and are focusing on modern twists of the old classics. Our Chelsea Garden cocktail at Three Wolves is a perfect example of this. Next time you find yourself at Three Wolves or Gin Social take a leap of faith and order a gin and tonic or a classic Clover Club and embrace this amazing spirit that’s made in our own backyard… you won’t be disappointed.
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Chelsea Garden 50ml Mt Uncle Botanic Australis Gin 45ml Cloudy Apple Juice 2 Slices Cucumber 20ml Lime 10ml Sugar Syrup Place all ingredients into a cocktail shaker with ice and shake. Strain into a tumbler glass and garnish with a slice of apple.
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Jaques’ Master Chef Jessie Breedin’s Recipe
PUMPKIN SPICED BAKED CHEESECAKE PUMPKIN PIE SPICE • 4 tsp ground cinnamon • 2 tsp ground ginger • 1 tsp ground cloves • 1/4 tsp ground nutmeg PUMPKIN SPICED CRUST • 1 tsp pumpkin pie spice (see box for recipe) • 1 packet Ginger Nut Biscuits, crumbed 100g butter, melted PUMPKIN SPICED CHEESECAKE FILLING • 750g cream cheese at room temperature • 1 1/2 cups brown sugar, packed • 600g pumpkin, steamed and pureed • 4 large eggs • 1/4 cup plain or vanilla Greek yoghurt (sour cream also works well) • 2 tbsp plain flour • 2 tsp pumpkin pie spice (see box for recipe) • 1/4 tsp salt • 1 tbsp vanilla extract
FOR THE PUMPKIN SPICE CRUST 1. Preheat oven to 180 degrees Celsius 2. Line 9inch springform tin with baking paper 3. In a small bowl, mix together ginger nut crumbs and pumpkin pie spice. 4. Add melted butter to bowl and stir until all ingredients are damp and lightly clumping. 5. Pour pumpkin spice crust mix into the bottom of tin and use your hands to firmly press mixture to the bottom of the pan. 6. Place pan in the oven and bake for 8 minutes. Remove pan and place on a wire rack to cool. Let crust cool completely before adding filling, about 30 minutes. Jaques Coffee Plantation
FOR THE PUMPKIN SPICE CHEESECAKE FILLING 1. Preheat oven to 180 degrees Celsius 2. Using a stand mixer (or hand mixer & large bowl), add cream cheese and brown sugar. Beat on low speed until smooth and fluffy and there are no more clumps, about 5 minutes. Set aside. 3. In another large bowl, whisk together (do not use mixer) pumpkin puree, eggs, yoghurt, flour, pumpkin pie spice, salt, and vanilla. Mix until just combined; mixing the eggs too much can result in air bubbles in the cheesecake, which can cause the surface to crack while baking. 137 Leotta Road, Mareeba QLD 4880
4. Slowly add the pumpkin mixture to the cream cheese mix, then set mixer speed to low. As before, mix only until just combined. 5. Pour cheesecake mix into the prepared springform tin. Mixture should almost completely fill the pan, leaving about a half inch rim around the top. 6. Place the springform pan in the oven and bake for 60 minutes. When done, turn off the oven and prop the oven door open and allow cheesecake to sit in the oven for another 45 minutes. 7. When finished, remove cake from the oven and let cool completely on a wire rack (still in the springform tin). Refrigerate for at least 4 hours before serving. www.jaquescoffee.com.au
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RECIPES
Honey Coconut Bread INGREDIENTS
1 cup SR flour 1 cup coconut shredded or desiccated 1/2 cup sugar
METHOD
1. Mix together sugar, honey and milk in a small pot, warm slightly and mix well 2. Add to flour and coconut in mixing bowl 3. Pour in small loaf tin 4. Bake in moderate oven (180°C) for approx 35 minutes Notes Honey House suggests a light, delicate honey such as Grey Box. This recipe is for a small loaf - please double the quantities if using a regular loaf tin.
1/4 cup Honey House honey
By Cooking with Honey - Queensland Beekeepers Association
1/2 cup milk
The rule of thumb for cooking with honey is: Use lighter honeys for biscuits, ice cream, white cakes, jams Use darker honeys for fruit cakes, marinades and glazes - Trish Green, Honey House Kuranda, www.honeyhousekuranda.com
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If you’ve ever been to Oak Beach, 40 mins north of Cairns, you’ll notice a distinct lack of oak trees but an abundance of tropical palms in the lush natural surroundings of this pocket of Tropical North Queensland. It’s this spot here where Ben Wallace, former chef at Longrain Melbourne, along with his partner Rachael, have taken up farming on a four-acre property where they grow vegetables, fruit, herbs, produce spices and host cooking workshops in a rustic shed overlooking their tropical gardens. Conveniently located a stone’s throw from the luxurious Thala Beach Lodge, it takes less than an hour from Cairns city to get here yet feels like a complete escape. It’s all about the scent: Tropical North Queensland laced with spices and jasmine never smelt so good. As we come up the meandering driveway at Oaks Kitchen & Garden Cooking School, Ben disappears into a dense patch of eggplants and shoulder-high lemongrass, popping out as we arrive at the house with armfuls of produce from his flourishing veggie patch. The property, belonging to Rachael’s restauranteur parents, has a kitchen garden history that this innovative couple have now extended to a cooking school. A large French provincial table (a throwback to Ben’s traditional cooking skills) is set in the middle of an open-aired shed lined with cooking utensils, spices and dried herbs. A rustic smoker sits along the side, begging to be fired up and fed with local trout, duck and beef, while the yet-to-be-cooked menu reads like the best combination of a Thai hawker market and city diner. The Oaks Kitchen is stocked with vital supplies, including plentiful bunches of kefir lime leaves, bush lemons, multiple varieties of chillies, coriander and bunches of bananas. The shelves hold Oaks Kitchen and Garden olive oil, vinegar, home-made spice mixes and a thousand jars filled with dried tea leaves, all harvested from the garden. Whether you’re a Masterchef or more of a burnyour-toast kind of cook, Oaks Kitchen & Garden provides an exceptional experience in South East Asian cuisine designed for all confidence levels. 50
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The Sustainable Kitchen Oaks Kitchen & Gardening School Words By Sharon Timms
The classes are intimate – a maximum of 8 people – where guests are invited to ask Ben and Rachael any questions about South East Asian cuisine and culture, cooking techniques and sustainability as they chop and muddle their way to culinary decadence. The garden is constantly growing and evolving, producing an abundant selection and continually changing range of ingredient used in Ben’s bespoke menus.
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“I really want to showcase what this region has to offer,” says Ben.
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Oaks Kitchen & Garden Lot 3, 11-13 Nancy Close Oak Beach, QLD 4877 www.oakskitchenandgarden.com
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Dining Guide Directory CAIRNS
30|60 Ala Turka Turkish Restaurant Apex Milk Bar Apex Milk Bar Express Beach Almond Restaurant Boaties Bar & Grill Bushfire Flame Grill Cafe China at the Reef Casino Cafe China Express at Shangri La Hotel Cafe China Express at Spence Cafe Strada Cotton Club Evo Burger Flinders Fusion Art Bar & Tapas Golden Boat Hemingway’s Brewery Hidden at Yorkeys JaffleHead Jaques Coffee Plantation La Fettuccina Mama Coco Merchant Mr Soy Boy O Cha Cha
53 54 56 56 58 60 62 64 64 64 66 68 70 71 72 74 75 76 80 78 82 84 81 86 87
O’Sheas Restaurant Ochre Restaurant Outback Jacks Perrotta’s At The Gallery Perrotta’s Italian Kitchen Piccolo Cucina Pier Bar Rattle n Hum Sipping Duck Coffee Roasters Splash Seafood Restaurant Tamarind Temple of Tastes Three Wolves Trinity Beach Bar n Grill Venetian Caffe Villa Romana Waterbar & Grill Wharf One
PORT DOUGLAS
2 Fish Aluco Restaurant and Bar Arabella’s Bel Cibo Hemingway’s Brewery
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In the heart of Cairns’ famous Esplanade, you will find the vibrant 30|60 Cafe. Serving breakfast, lunch and dinner to a bustling cosmopolitan crowd of locals and tourists. Boasting both traditional favourites and
modern dishes, relax and watch the world go by, or drop in for a quick refuel and a takeaway coffee. Overlooking the park, lagoon and the Coral Sea beyond, 30|60 is perfect at any time of day.
Open 7 days 6:30am–11:00pm 07 4031 4489 13/71-75 Esplanade, Cairns CBD 4870 3060cafecairns@gmail.com @3060caferestaurant @3060cafe
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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. 54
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de ,
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
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Be of
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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 Cove’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 brianholding@bigpond.com
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Beach Almond Palm Cove 145 Williams Esplanade Palm Cove, Australia
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OPEN HOURS: 5-11pm Monday-Saturday, 9-11pm Sunday
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t’s a great day to be at… The Yorkeys Knob Boat Club! Try the all new Boaties Bar and Grill, eat on the deck over the water or in air-conditioned comfort – you choose! Boaties Bar and Grill caters for all tastes and budgets, with an ever-changing specials board, weekly promotional offers and comprehensive menu.
07 4055 7711 www.ykbc.com.au functions@ykbc.com.au 25-29 Buckley Street,
The wide-ranging menu offers everything from local seafood to gourmet salads and premium steaks. Feel like a snack? Relax and shoot some pool on the new Boaties Deck with your mates and try our Boaties Deck Tapas and Pizza menu available from our main Bar from 12 noon – 9 pm daily.
OPENING HOURS: MONDAY TO SUNDAY 12-3 PM 6-9 PM
Yorkeys Knob, QLD
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Thrill of the Grill Flavours explode at the Bushfire Flame Grill! Here guests enjoy an “all you can eat� Brazilian-inspired, Australian-style barbecue. Metre long skewers of succulent Australian beef, pork, lamb and chicken are seasoned, marinated and gently roasted on the churrasco grill. Waiters circulate slicing sizzling hot roasted meats and warm, sugar & cinnamon encrusted pineapple from skewers directly to your plate. Housemade dessert creations including Spanish churros served with warm chocolate chilli sauce, complete this unique and exciting
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dining experience. An a la carte menu is also available and special dietary needs are cheerfully catered to. Bushfire opens for dinner from 5.30pm until late.
(07) 4044 1879 info@bushfirecairns.com www.bushfirecairns.com Bushfire Flame Grill Restaurant Cairns Corner of The Esplanade and Spence Street Cairns QLD 4870
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07 4028 3860 Cafe Strada cafestradacairns @gmail.com 79 Lake Street Cairns City
OPENING HOURS Monday to Sunday 7:30 AM - 2:00 PM
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A chic modern cafe bar in the heart of Cairns. Serving excellent coffee, breakfast and lunch by day, moving into sophisticated cocktails and delectable dinners by night. Cafe Strada has an up tempo menu, blending traditional favourites with modern Mediterranean and Asian fusion dishes. 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.
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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,
Check out our new
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from traditionally elegant to the flamboyantly exotic! The Cotton Club chefs create impressive gastropub dishes at affordable prices that keep diners coming back for more: like the hand selected 100-day-old grain fed rump steak served pubstyle with your favourite sauce and beer-battered fries or pork ribs with the house specialty, a sumptuous Jack Daniels barbecue sauce. Meet for drinks and share a plate of salt and pepper calamari, grilled haloumi, fish tacos or try assorted pizzas including BBQ bacon chicken and meat lovers. Whether you fancy a hearty dinner, a light healthy lunch or share finger food with friends after dark, there is a dish sure to please those who love good food. Open daily from 11:30am ‘till late. www.thecottonclubcairns.com.au thecottonclubcairns
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+61 7 4031 6304 24 Shields Street, Cairns CBD
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B 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. Juicy burgers made with 100% Australian certified Angus, Grass Fed, and GMO free. 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 11am til late 105 Lake St, Cairns CBD 4870 07 4211 2885
www.evoburger.com.au @evoburgercairns @evoburgercairns
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F
usion Art Bar & Tapas is an inspired
colourful culinary art, that is seasonal
meld of food, wine and art; the
and ideal for sharing over a glass of
creation of local artist iefje Boissevain.
fine wine, or three, from their extensive
From the furniture and fixtures, to the
collection. Or treat yourself to a
crockery and cutlery, Fusion is devoid of
delicious cocktail!
convention and overflowing with quirky and eclectic pieces that excite, interest
iefje very much considers winemakers
and provoke conversation.
and chefs to be artisans in their own right, and describes the venue as the
This unique culture flows through to
perfect threesome: Food, Wine & Art,
the kitchen where Chefs Eddie Basich
all in the same space, the ultimate
and Liam Elders create delectable and
Fusion.
07 4051 3888 12 Spence Street, Cairns CBD 4870
Opening Hours
tapas@fusionartbar.com.au www.fusionartbar.com.au @FusionArtBar
Tue to Thur Fri and Sat
3:00PM – 10:00PM 11:00AM – 11:00PM
@fusionartbartapas
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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. Own and operate by a highly experienced and renowned chef, you can be sure the food will be exceptional. Specialize 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. 74
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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
dine in.
Breakfast and Lunch: Wednesday to Monday Dinner: Friday & Saturday 0477 853 034 Corner Sims Esplanade & Kempton Street, Yorkeys Knob Cairns 4870 hiddenyorkeys@hotmail.com @hiddenatyorkeys @hiddenyorkeys
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Th Re sit th in Au ba su Gr 0740933284
137 Leotta Road
www.jaquescoffee.com.au
Mareeba QLD 4880 Australia
Jaques Coffee Plantation
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coffee plantation 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.
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The restaurant is situated at the centre of the Coffee Plantation with 85,000 Arabica Coffee trees on rich soils, boasting a smooth and 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.
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There’s nothing more quintessentially Australian than the jaffle! Jafflehead Cairns have kept true to this iconic culinary delight with a range of flavoursome jaffles made with savoury mince, smoked beef brisket, spaghetti, accompanied by a selection of decadent dessert jaffles and all kinds of beverages: from creatively delicious shakes to fresh juices. Everything on the menu is made in-house, including the baked hams and sauces, and they source local products where possible, getting their bread fresh from a local bakery. Treat yourself to a visit to Cairns’ only specialty Jaffle cafe! 0447969704 JaffleHead jaffleheadcairns@gmail.com
39 Lake Street, Cairns, 4870 Open: Monday to Friday 7:30 AM to 3:00 PM Saturday and Sunday 8:00 AM to 2:30 PM
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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
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Mama Coco is a celebration of eclectic flavours and homely island hospitality. Mama believes that the best form of hospitality is that found in the home, and it’s our aim to make all our guests experience this at Mama Coco.
(07) 4052 1226 www.mamacoco.com.au Mama Coco @mama_coco Mama Coco Restaurant Shop 4/196 Mulgrave Rd, Westcourt, 4870 OPEN: Monday – Saturday 07:00 AM to 02:30 PM. Dinner Last Friday of the month.
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There are three words to describe Chef Ferdi - passion, determination and talent. Mr Soy Boy takes the best of a variety of Asian food cultures, and by using fresh, local ingredients and house-made sauces provides diners with a delicious culinary fusion. Dishes showcase the delights of modern Asian cuisine creating a unique and contemporary dining experience. All meals are prepared to individual order; catering for customer preferences of spiciness and other dietary requests. Most dishes can be made either gluten-free and vegan, or both as required. The menu is continually evolving, influenced by current food trends, seasonal produce and the exploration of new taste sensations! 86
Sit back, relax, smell the aromas and ready your taste buds!
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07 4054 1014 463-465 Mulgrave Rd, Earlville QLD 4870 www.mrsoyboy.com.au @MrSoyBoy @mr_soyboy Hours: MON-FRI 11am–3pm 5–9pm SUNDAY Closed
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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: Tuesday 5:30pm–8:30pm Wed-Sat 12–2pm / 5:30–8:30pm 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
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07 4055 0010 O’Sheas Esplanade, Machans Beach The ideal function venue for your special event! 0409 578 239 or email taniataylor38@hotmail.com OPEN Weekdays from 3 pm Weekends from 10 am FULLY LICENSED RESTAURANT ON BEAUTIFUL MACHANS BEACHFRONT
Sit back on the veranda overlooking the Coral Sea and enjoy some of our traditional Australian cuisine while relaxing in the tranquil ambience of the palm fringed Machans Beachfront. Dine at this unique restaurant, as twilight turns to moonlight glinting on the sea. Or sip an ice cold beer from our range of O’Sheas craft beers on tap, brewed by Local Red Dragon Brewey, or pick a quality wine from our excellent wine list. The perfect setting for everything from a romantic dinner, to a leisurely brunch with mates.
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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. 89
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Outback Jack’s Bar and Grill is a family friendly Steakhouse offering the best authentic value for money Australian experience for locals and tourists with a full range of healthy salads, burgers, seafood, chicken, ribs and enormous juicy steaks - and you can also try the uniquely 07 4031 9771 78 Abbott Street Cairns, QLD
Australian flavours of crocodile and kangaroo! Fully licensed venue, and the ‘Top Paddock’ can be hired out for functions and special occasions, with catering options and own bar access.
Outback Jacks (Cairns, Queensland, Australia) @OutbackJacks www.outbackjacks.com.au
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In an enviable location by the water,
The Pier Bar is an institution in Cairns. Known for relaxed Sundays and big party events, it’s a great spot to catch up with friends. With extensive wine & beer lists, and a cocktail menu featuring delicious inhouse creations as well as the classics. The menu offers a range of choices from the classic wood fired pizzas, to burgers, fish n chips, steaks, seafood, pasta, and snacks. The Pier Bar is open 11.30am until late every day, serving up sun, fun, lunch, dinner or just drinks! 07 4031 4677 www.thepierbar.com.au
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The Pier Shopping Centre 1 Pierpoint Road, Cairns CBD 4870
thepierbar thepierbar 91
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Pi re Ca lo Qu 07 4051 5137 info@piccolocucina.com.au Piccolo Cucina 17 Abbott Street 26-36 Village Lane, Cairns QLD 4870
Open: Monday to Friday 11.30am - 9.30pm Saturday 4pm - 10pm Sunday 4pm - 9pm
Co in th ha
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Piccolo Cucina, a traditional Italian restaurant located in the centre of Cairns, is situated at the end of an iconic local laneway, in a beautiful Tropical Queenslander style building.
Crisp white table cloths and elegant decoration, conceal a casual and inclusive dining atmosphere, and have led to Piccolo Cucina becoming a local favourite in the Far North.
Combining fresh, locally sourced ingredients in traditional Italian cuisine, they specialise in handmade pasta and hand-stretched pizza.
The international team expertly serve exceptional cuisine, all with a twist of the famously relaxed ambience of the Tropics.
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Eat with us and be happy!
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A laid back & friendly Aussie pub where locals and tourists can meet and eat in the heart of Cairns. Located right on the Esplanade, you can enjoy a wood-fired pizza or hearty steak and salad with a cosy, relaxed feel and family friendly atmosphere. Rattle is a busy bar and grill; the meals are big, delicious and great value for money and together with vibrant, friendly staff, it’s a great way to spend the night! Whether you’re looking for somewhere to have lunch, dinner or just a drink, Rattle n Hum is the place you want to be.
07 4031 3011 69 The Esplanade, Cairns CBD 4870 www.rattlenhum.com.au/cairns rattlenhumFNQ rattlenhumFNQ
Open Monday to Thursday 11:30am until late Open Friday to Sunday 11am until late
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Sipping Duck Coffee Roasters is a local business owned by three friends. They have two cafes, a coffee trailer and a wholesale business that supplies other cafes, restaurants and retailers across the region as well as offices, work places and individuals around Australia. Beginning with award winning coffee, their ever-expanding range of products includes organic loose leaf teas, Queensland honey, syrups, coffee spice rubs, specialty drinking chocolates and cold brew coffees, and can be found in their cafes and stockists, and also online. For more information and pictures please visit their Facebook, Instagram or web page. www.sippingduck.com.au coffee@sippingduck.com.au sippingduck_coffee_roasters
Lance, Fi and Erik Owners of Sipping Duck Coffee Roasters
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25% OFF
ONLINE ORDERS CODE: FNQFOOD VALID IN 2018
PORTSMITH
STRATFORD
MON-FRI 6am to 2:30 pm
MON-FRI 6:30am to 3 pm
SAT
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7 am to 1 pm
SUN
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223 Hartley Street, Portsmith QLD 4870
29 Johnston Street, Stratford QLD 4870
(07) 4221 1014
(07) 4058 1958
Sipping Duck Coffee Roasters
Sipping Duck Coffee
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The best place to enjoy the bounty of the sea is by the sea.
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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 absolutely
07 4031 9300 eatfish@splashrestaurant.com.au 103 The Esplanade Cairns, Queensland Australia Splash Seafood Restaurant
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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!
OPENING HOURS Open 7 days 11:30am - 10:30pm Except Christmas & Boxing Day
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Hidden down a red brick laneway in the heart of Cairns CBD, Three Wolves offers patrons a unique small bar experience. Proudly serving speciality whiskey and spirits, award winning cocktails, and a sumptuous wine and beer selection to folks who enjoy exceptional beverages! The drinks are complemented by delectable eats that allow you to drink, eat and repeat. Come meet the Wolf Pack!
07 4031 8040 Three Wolves info@threewolves.com.au www.threewolves.com.au Red Brick Laneway 32 Abbott St, Cairns QLD 4870
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Julia and Chris Grady welcome you to their contemporary Bar n Grill, just back from the beautiful Trinity Beach. Open for breakfast, lunch and dinner, and serving a selection traditional favourites through to tapas, grazing platters, pizzas and steak. All complemented with a fully licensed cocktail bar, and a fun and relaxed atmosphere. Each meal is cooked fresh to order, with regular specials featuring seasonal and local produce. Enjoy live music on weekends and catch up with the locals at Trinity Beach Bar & Grill!
07 4057 4593 28-36 Trinity Beach Road, Trinity Beach QLD 4879 trinitybeachbarandgrill@gmail.com Trinity Beach Bar’n Grill @tbbngrill_ Hours: Sunday to Thursday Friday and Saturday
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7am–8:30pm 7am–9pm
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Traditional Cannoli 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.
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.
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Tiramisù
Almond Cantucci (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
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BISCUITS | CAKES | PASTRIES | COFFEE BREAKFAST | LUNCH | CATERING
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Villa, as it’s known by locals, has been delivering fresh and fabulous Mediterranean cuisine since 1999. The love of food is in the air at the family owned and operated restaurant. Sourcing the best meats, seafood and local produce to create homestyle dishes that combine traditional and innovative Italian ingredients, served by a friendly and experienced team. You never know who you might meet at Villa - for breakfast, lunch or dinner!
Wh fr an wi Ca
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Open 7 days from 6:30am to 11pm 07 4051 9000 99 Esplanade, Cairns CBD 4870 @VillaRomanaCairns @villaromanacns www.villaromana.com.au 112
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Wharf one CAIRNS Wharf One Café is located on the water front of Trinity Wharf – with killer views and a lovingly created menu that is filled with fresh, tropical produce – Wharf One Café is a local favourite.
OPEN every day from 7am to 5pm for breaky, lunch, coffee and snacks. Open late on Fridays for drinks & tapas with views of Cairns’ spectacular sunsets. WITH free wifi! Wharf One LOVES to party and is also licensed – if you are looking for a private venue for your next event, they have you covered! +61 7 4031 4820 Wharf St Cairns, Queensland, Australia WHARF ONE CAFE www.wharfonecairns.com.au
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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
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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
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Cairns CBD & Surrounds 1 2 3 4 5 6 7 8
30|60 Ala Turka Apex Milkbar Bushfire Cafe China Cafe Strada Cotton Club EVO Burger
53 54 56 62 64 66 68 70
9 10 11 12 13 14 15 16
Flinders Fusion Arts Bar Golden Boat Hemingways JaffleHead La Fettuccina Mama Coco Merchant
Fi Fi 71 72 74 75 80 81 82 84
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17 18 19 20 21 22 23 24
Find your culinary destination on the maps above. Find more from the dining guide page reference. 17 18 19 20 21 22 23 24
Mr Soy Boy O Cha Cha Ochre Outback Jacks Pier Bar
Perrotta’s At the Gallery Perrotta’s Italian Kitchen
Piccolo Cucina
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86 87 89 90 91 92 93 94
25 26 27 28 29 30 31 32
Rattle & Hum Splash Tamarind The Three Wolves Venetian Cafe Villa Romana Wharf One Waterbar & Grill
96 100 102 106 110 112 113 114
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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.
D
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. 118
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PORT DOUGLAS
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1 2 3 4 5 6 7 8 9 10 11 12 13
2 FISH Aluco Arabella Bel Cibo Hemingways Beach Almond Boaties Bar Hidden at Yorkeys McAllister's Brewery O’Sheas Smithfield Shopping Centre Temple of Taste Trinity Beach Bar n Grill
121 122 124 126 128 58 60 76 42 88 22 104 108
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Award Winning Food + Bar 07 4099 6350 56 Macrossan Street, PortDouglas 4877 www.2fishrestaurant.com.au
dine@2fishrestaurant.com.au 2FishRestaurant @2fishrestaurantpd
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07 4099 6072 22 Wharf Street Port Douglas QLD 4877 Open 7 Days - Lunch & Dinner www.arabellas.net.au
A
Th ex din
Co ex to me ing
Ch fre
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ARABELLA’S IS THE NEWEST FINE DINING RESTAURANT IN PORT DOUGLAS The restaurant offers a depth of culinary experiences, making it the perfect choice for all diners.
ingredients. This comes through in the food, enhancing the flavours of the dish and higlighting its complexities.
Co-owners Troy and Sarah Holland, along with executive chef Daniel Watt, have worked together to create an inviting restaurant with an innovative menu, utilising the freshest and finest local ingredients.
The wines are carefully selected, friendly staff will assist you to choose a wine that perfectly pairs with your food. Likewise, the various cocktails are made with the highest quality liquors and local ingredients with a keen eye for flavour and balance.
Chef Daniel’s adventurous menu focuses on the freshness and sustainability of locally-sourced
Open for lunch and dinner 7 days a week.
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O
wned 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. 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
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C
30
Al
Ap
Ap
Be
Bo
Bu
C
C
C
C
C
Ev
Fl
Fu
G
H
H
Ja
Ja
La
M
M
M
O
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Index CAIRNS 30|60
B/FAST
LUNCH
DINNER
Y
Y
Y
Ala Turka Turkish Restaurant Apex Milk Bar Apex Milk Bar Express
Y
FUNCTIONS DELIVERY TAKEAWAY
PET FRIENDLY
VEGAN FRIENDLY
Y
O
Y
Y
Y
O
Y
Y
Y
Y
O
Y
Y
Y
Y
Pe
Y
Pe
Y
Pi
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Beach Almond Restaurant
Y
Boaties Bar & Grill
CHILD FRIENDLY
Y
Y
Y
Pi
Cafe China at the Reef Casino
Y
Y
Y
Y
Y
R
Cafe China Express at Shangri La Hotel
Y
Y
Y
Y
Y
Si
Cafe China Express at Spence
Y
Y
Y
Y
Y
Sp
Y
Y
Y
Y
Y
Y
Ta
Y
Y
Y
Y
Y
Te
Y
Y
Y
Y
Th
Y
Y
Bushfire Flame Grill
Cafe Strada
Y
Cotton Club Evo Burger Flinders
Y
Fusion Art Bar & Tapas Golden Boat
Y
Tr
Y
Y
Y
Y
Y
Hemingway's Brewery
Y
Y
Y
Y
Hidden at Yorkeys
Y
Y
Y
Y
JaffleHead
Y
Y
Jaques Coffee Plantation
Y
Y
Mama Coco
Y
Y
Merchant
Y
Y
La Fettuccina
Ve Y Y
Y
Y
Y
Y
Y Y
Y
O Cha Cha
Y
Y
Y
Vi
W
Y Y
Y
Y
Y
W
Y
Y
Y
Mr Soy Boy
Y
Y Y Y
Y Y
Y
Y
Y
PO
Y Y
2
Y
Ar
Y
Be
Y
H
Al
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Index
LD NDLY
B/FAST
LUNCH
DINNER
FUNCTIONS DELIVERY TAKEAWAY
PET FRIENDLY
VEGAN FRIENDLY
CHILD FRIENDLY
Y
O’Sheas Restaurant
Y
Y
Y
Y
Ochre Restaurant
Y
Y
Y
Y
Y
Outback Jacks
Y
Y
Y
Y
Y
Y
Y
Perrotta's At The Gallery
Y
Y
Y
Y
Y
Y
Y
Perrotta's Italian Kitchen
Y
Y
Y
Y
Y
Y
Y
Piccolo Cucina
Y
Y
Y
Y
Pier Bar
Y
Y
Y
Y
Rattle n Hum
Y
Y
Y
Y
Sipping Duck Coffee Roasters
Y
Splash Seafood Restaurant
Y
Tamarind
Y
Temple of Tastes
Y
Three Wolves
Y
Y
Y Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Trinity Beach Bar n Grill
Y
Y
Venetian Caffe
Y
Y
Villa Romana
Y
Y
Y
Y
Y
Waterbar & Grill
Y
Y
Y
Y Y
Y Y
Y
Y
Y Y Y
Y
Wharf One
Y
Y
Y
Y
Y
Y
Y
PORT DOUGLAS
Y
Y
Y
Y
Y
Y
Y
Y Y
2 Fish Aluco Restaurant and Bar
Y
Y Y
Y Y
Y Y
Y Y
Y
Arabella’s
Y
Y
Y
Y
Y
Y
Bel Cibo
Y
Y
Y
Y
Hemingway’s Brewery
Y
Y
Y
Y
Y
Y
Y
Y
Y Y
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365 DAYS A YEAR A
W o r l d
o f
P o s s i b i l i t i e s
LD NDLY
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y Y
Y
Y
SHOPS 5PM-11PM
FOOD 10AM-11PM
MASSAGE 12PM-11PM
71-75 The Esplanade, Cairns QLD 4870
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i nfo @ f n q fo o d .c o m .a u www. f n q fo o d.c o m.a u
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