FNQ Food magazine Issue 7 by FNQ FOOD

Published by FNQ Media 7/211 Hartley Street, Cairns, QLD 4870 www.fnqfood.com.au info@fnqfood.com.au

Welcome to the Seventh edition of Far North Queensland Food Magazine. It's been 2 years now since we started this magazine and in what is a comparatively short period of time we have seen a lot of changes. But one thing is still true, and will likely remain, is good food, drink and service will always win out. Eating and drinking in the North is all about tourism, tourism at all levels, we expect the same standards whether we are visiting from down the road or from another hemisphere. At FNQ Food we like to showcase what's happening in food in our region and like to focus on what the region does well. In this issue, we celebrate the good ol' burger and look at those places across FNQ that are dedicated only to the patty perfection. We talk to some newcomers, with new chefs at Paperbark and 2Fish, and to some old, favourites with Mocka's Pies turning 50 and Tha Fish at 15 . We go as far away as Karumba to visit the Barramundi Discovery Centre and as close to home as the front room with private cheffing in Port Douglas. So put your feet up, go out, stay in, it's all here, with perfect winter to come. So remember FNQ Food mantra, eat well, drink well, stay safe and buy local! Editor David Leith PHOTOGRAPHY Catherine Coombs David Leith

PRODUCTION MANAGER

LAYOUT & DESIGN

Jodie Ferrero

Liagi Mateo

CONTRIBUTORS Janie Barton Nicky Jurd Rachel Wilson Sharon Timms Suzy Grinter Stacey Carrick Rachel Wilson The Barefoot Drinker

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 Mediaâ&#x20AC;&#x2122;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.

what’s on

and where With rachel

DEADLY DINNER BY NIGHT Mandingalbay Ancient Indigenous Tours. Guests will be captivated by the ambience of the moonlight and the evening will be complimented by a fusion of traditionally inspired food guaranteed to tantalize taste buds and authentic Mandingalbay Yidinji traditional dancing and entertainment, combining the sounds of nature. When: Time: Location: Tickets:

Friday 14 June 2019 5.00pm – 10.00pm East Trinity Environmental Reserve $288 – www.mandingalbay.com.au

UNCORK AND UNWIND AT TEMPLE OF TASTES The ultimate sensory experience with a five-course menu, including canapes on arrival, entree, main, petit fours and cheese, designed by Temple of Tastes Executive Chef Anthony Smith and be guided through a selection of De Beaurepaire fine wines with winemaker Richard De Beaurepaire. When: Time: Location: Tickets:

Friday 21 June 2019 6.00pm - 9.00pm Temple of Taste Pullman Palm Cove Sea Temple Resort Triton Street, Palm Cove $129 – Eventbrite

MEET EAT REPEAT ON FLORENCE For the first time Florence Street will be closed to traffic, connecting CPAC and Munro Martin Parklands, with Meet Eat Repeat set to transform the roadway into a temporary foodie heaven to celebrate CPAC Open Day.The Meet Eat Repeat crew have planned an extensive range of gastronomical delights with pop-up stalls by local restaurants and food vans. When: Time: Location:

Saturday22 June 2019 4.00pm – 10.00pm Cairns Performing Arts Centre Florence Street, Cairns

BLUES AND PRAWNS AT PALM COVE JETTY Enjoy a night of food, music and fun at Palm Cove Jetty. When: Time: Location:

FRENCH FOOD FESTIVAL Not that we need an excuse or a reason but C’est Bon has decided to change up our usual Bastille Day DINNER format and make it bigger. A lovely Boutique festival sprawling out into Village Lane with food stalls/live station cooking, beer, french wine, champagne and cocktail bars throughout the venue. With 2 bands in 2 settings creating a fantastic atmosphere. We will have an outdoor stage where our

Friday 5 July 2019 6.00pm – 9.00pm Palm Cove Jetty Williams Esplanade, Palm Cove

loyal local Cancan girls will perform 4 times during the evening. (6.30, 7.30, 8.30 and 9.30pm) When: Time: Location: Tickets:

Saturday13 July 2019 6.00pm – 10..30pm C’est Bon French Restaurant Lake Street, Cairns $60 per adult, $15 for under 12’s – www.cestboncairns.com.au

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 height. For more information just tug on our apron strings.

Rachel Wilson

Owner, The Dirty Apron & Co - Food Marketing Specialists

COMMUNITY WORKSHOP - INTRODUCTION TO COFFEE ROASTING Get a taste of coffee roasting, including an understanding of bean selection. Open to any home barista or coffee enthusiast. This is a free event, however, you must register as spaces are limited. Prerequisite - must NOT be working the coffee or hospitality industry. When: Time: Location: Tickets:

Saturday 27 July 2019 9.00am – 11.00am White Whale Coffee Roasters 4-16 Tingira Street, Cairns FREE

TABLELANDS FOOD SAFARI Taste fresh produce from the farm and locally produced niche food products. Learn how to prepare tropical food and discover the history of local tropical food.

When: Time: Location: Tickets:

Thursday 15 August 2019 10.00am - 12.00pm Atherton Information Centre Silo Road, Atherton For more information contact the Atherton Visitor Information Centre 1300 366 361

SEAFOOD MARKETPLACE Live seafood barbequing, sashimi station, local prawns, Moreton Bay bugs and the freshest of seafood, all served with the very best produce from our local region. When: Time: Location: Tickets:

Saturday 10 August 6.00pm - 9.30pm Sheraton Mirage, Port Douglas $49.50 -$99 – pay at event

FOOD & WINE FESTIVAL Taking place on Saturday 17th August 2019, Salt House hosts North Queensland’s biggest Food & Wine Festival, entering its 5th year of delicious food, wine, cocktails, live music and more. Expect a mouthwatering range of food and wine stalls, cocktail bars, beer garden, arts and crafts, masterclasses, lawn games and much much more! When: Time: Location: Tickets:

Saturday 17 August 2019 from 12.00pm Salt House Pier Point Road, Cairns $10 – pay at event

Nigel Quinn, Owner

A Piece of the Pie Words by Sharon Timms 6

pastry, richest fillings and thickest gravy… and in hitting their 50-year milestone this year, it’s easy to see how their earned reputation is a tale of lore and legend. Mocka’s Pies became world famous because of a secret recipe invented by Mocka’s mum, Belle Cheyne, who first created the pies and sold them out of the Port Douglas Central Hotel as counter meals. A crisp, short pastry base filled with the chunkiest of fillings and topped with a flaky, buttery lid became the standard lunchtime fare for locals, workers, kids and grownups. Eventually, with the help of her son Maurice (Mocka), and the Mockettes – the local ladies who worked alongside the famous baker - Mocka’s Pies opened across the road from the pub on Macrossan St. Three changes of ownership, a venue move and fifty years on the lunch time staple is still going strong.

Meat pies form part of our national identity, sitting on a pedestal alongside lamingtons, Eskies and rubber thongs (that’s flip flops to you nonAussies).Yep, we take these pastry parcels seriously. From the coast to the Cape, Mocka’s Pies have reputably the flakiest

with the fabric of Port Douglas.You have to be very hands on, you have to live and breathe the business, but I enjoy it.” Along with another venue change to Grant Street, the bakery has expanded with artisan breads, desserts, gourmet sandwiches and coffee but its essence hasn’t changed. “When I bought the business, the previous owners – who also respected the store’s heritage - stayed around to make sure the recipes were being honoured. In fact, they still come around now and again, always through the back door, just like the old days,” says Nigel. “I spent time with them making sure the perfect pie continued on, but I’ve also added a few things to the range, supplying specialty breads to local restaurants as well as having our own range of sweets and sandwiches.”

Owner, head baker and pie maker Nigel Quinn took over the business almost 10 years ago. A chef by trade, Nigel – like so many others – had childhood memories of the Port Douglas pie institution. “We’d come here on the weekends with Dad, the smell of the pies would get to us from miles away! Flaky pastry, chunky insides, sitting down on the beach, scoffing a pie. Most people who have holidayed or grown up here have similar memories.

Cooking up the coat of arms and turning it into a filling is exactly what Mocka’s Pies does best. With an unbeatable pie selection including Red Kangaroo (‘roo and red wine), spicy Croc Laksa (crocodile Thai curry) and a mixed seafood (chock full of wild barramundi, scallops and prawns) these pies satisfy even the most interesting flavour cravings. This Port Douglas institution has been pleasing customers for over 50 years with pies that pack a punch, so here’s to 50 more.

“It’s a privilege to be operating a business that’s synonymous

Mockas’s Pies, 9/34 Grant St, Port Douglas

BREWERY NEWS Words by Sharon Timms

Hemingwayâ&#x20AC;&#x2122;s Brewery 44 Wharf St, Port Douglas & Wharf St, Cairns City

The effort to stand out from the rather crowded craft brewery floor has definitely raised a bar or two. Craft brewers today are pushing the boundaries with uniquelysourced yeast extracts, hop profiles and fruit infusions, so patrons would be foolish not to step out of comfort zones and test taste buds. Let’s be honest, no one ever found their new favourite by playing it safe. But with a growing number of craft beers being released quicker than you can say cheers, how do you know which ones are worth frothing over?

Following the success of the inaugural Cairns Craft Beer Festival, Tropical North Queensland’s craft beer industry has received another thumbs up with Hemingway’s Brewery’s signature Pilsner The Prospector - taking out Gold for Best Pilsner, and Tunnel 10 Lager also picking up a gold medal at the Australian International Beer Awards (AIBA). Hosted by The Royal Agricultural Society of Victoria (RASV), the AIBA is the largest annual beer competition in the world, offering exhibitors the

hop-hit which Anthony says is balanced with a distinctive pine and citrus aroma. Named after Captain James Cook’s fair lady, HMS Endeavour who together charted the challenging waters of the Great Barrier Reef, this West Coast IPA celebrates persistence and the unbreakable bond of a bloke and his boat. opportunity to benchmark their beer against industry standards to stand among some of the most talented brewers in the world. However it’s the two new additions to the core range family that are creating a buzz in the pub. Like all Hemingway’s craft beers, the newest additions are not just ‘great tasting ales to enjoy with a view’, they come with a colourful story connecting them to the local region and its folklore. “7th Heaven is without question a very refreshing and ‘sessionable’ beer,” brewer Anthony Clem tells us. “Named after the paradise we live in, capturing a feeling rather than a person or an event as with our other beers, 7th Heaven has aromatic notes of pineapple and juicy citrus, it’s easy drinking with low bitterness levels and a bright, pale golden finish.” Whereas 7th Heaven is on the lighter side, The Endeavour West Coast IPA provides a big

And just when you thought craft brewing had reached peak hipster, Hemingways are definitely bringing everyone to the yard with their Dragonfruit Milkshake IPA and the Brut IPA. With the Milkshake IPA, brewers have used locally sourced Dragonfruit and lactose to enrich the beers, giving it a creamy mouthfeel. The Brut IPA is the other end of the scale – a bone-dry, super-aromatic, slightly hazy but still bright, IPA. These two are only special brews though, with the Milkshake made especially for beer festivals and all but gone, and the Brut rumoured to be making an appearance at the Cairns 1st Birthday and Port Douglas 3rd Birthday. So if they tingle your tastebuds, you’ll need to get in quick.

Mighty Nice Meats Words by Suzy Grinter

Owners Kerri Jenkins and Josh Travers

“We’re big enough to serve; small enough to care” is the motto of Mighty Nice Meats. There’s a bit of a renaissance in the butchery industry, with discerning consumers turning 10

to meat products of known origin, the quality of which is assured and the service personal and individual. Mighty Nice Meats, a wholly locally owned family business,

is redefining customer service in retail butchery. Owners Josh Travers and Kerri Jenkins combine old school service with modern innovation, butchery

expertise and hand picked product, and the result is a business that has survived, indeed thrived, where competitors have fallen to the wayside and supermarket managers rub their hands in glee. With unswaying commitment to supporting local producers, Mighty Nice Meats sells only award winning, MSA certified, Bingil Bay beef from cattle raised on the rich volcanic soil pastures of Tully, every beef body purchased being graded for age, colour, tenderness, fat or marble score, grass fed, free range, and guaranteed superior quality. “Our shop is MSA certified, which guarantees to our customers that we only sell premium product,” says Kerri. How often do we hear people comment that no one would go back to supermarket mass produced meat and poultry once they have tasted product raised in optimum conditions? After all, once you’ve eaten a home grown tomato, a green picked supermarket tomato is totally flavourless. Mighty Nice Meats also sells organic product: chicken, beef and lamb, although the latter

can sometimes be difficult to source. “Our local organic pork farmer is out of production for a year, but that’s what organic is all about, looking after the environment on which the livestock is raised, instead of depleting the land through continual production.” Although Mighty Nice Meats is very popular with restaurants, charter/luxury ocean vessels and many other businesses, as a local, family butcher, its commitment to its personal customers is second to none, and their individual preferences and requests are catered for with equal consideration. “We have clients with children with severe intolerances, so for example, one tiny bit of pepper can send the child into extremely severe rashes, so we produce clean batches of sausages to ensure no traces of problem ingredients are present. We do gluten and dairy free and have recently produced new sugar and gluten free marinades. We have a young family ourselves and we’re bringing the best to our customers’ tables in the same way we bring only the best to our own family table.

“In recognition of the busy lives of so many of our customers, we have also developed an online store, a significant point of difference and very popular. It takes just a couple of minutes to go to our website and select from our huge range of products, from gourmet and Paleo sausages, free range poultry products, all types of meat, to oven ready meals, combination packs, family favourites, entertaining suggestions, bulk deals and even condiments. “If you’re local and busy, or even if you’re going on a camping trip, we do free Cryovac vacuum packing, and you can choose how you want it packed; for example four bags containing two steaks in each bag. We pack them in standard sizes so you can stack them easily in the freezer or cooler until you need them. “The chef on Russell Crowe’s boat told us the famous Australian actor loved our product, saying our pork sausages were the best he’s ever eaten. “That was pretty special,” Kerri adds. Mighty Nice MeatsShop 100, Stockland Cairns 537 Mulgrave Road

Tha Fish Tropical North Queensland is a seafood lover’s Wonka-esque utopia. Fish and chips are ubiquitous, locally caught prawns can be bought – and eaten – off the back of fishing trawlers, and everyone’s going nuts for poke. In Cairns, a town where seafood is more than bountiful, Tha Fish Restaurant is a king amongst kings that will have your crustaceanloving hearts skipping a beat. The classic Aussie fish and chips dinner has never looked so darn good. With a menu that ebbs and flows with the seasonality of local catches and an owner chef who’s practically restauranting royalty, Tha Fish showcases the fresh flavours of the tropical seas and is a quintessential North Queensland dining experience. Sheldon Wearne has been around restaurants his whole life. Formerly from Sydney, he hit his stride when joining the kitchen brigade at one of his parents’ restaurants, 12

the award-winning Oskar’s on the Gold Coast. “I didn’t really know what to do, so cheffing seemed like the best option at the time,” Sheldon says. “I didn’t fall in love with restaurants until I fell in love with food a few years later, after really being taught properly about taste, texture and produce.” Having had enough of the ‘Goldie life’, he moved north in the ‘90s to the family’s other restaurant, the conspicuously famous Nautilus Restaurant in Port Douglas, taking on the Sous Chef position then Head Chef for many years. After making a name for himself in the Port Douglas dining scene and seeing a gap in the market for a complete seafood-oriented diner, Sheldon and his colleaguecome-business partner Jeff Gale opened up the Port Douglas institution Two Fish. “We wanted to give the diners a creative licence to mix and match – fish, cooking style, sides and sauces, but in an upmarket restaurant setting. It was an instant success.” Sheldon then decided to move the concept to Cairns, rebranding as Tha Fish, and 15 years on is still as inspired by our regional

Words by Sharon Timms food story as ever. “We’re in a perfect location [at the Pier] overlooking mountains, water and trawlers. Our driver as a restaurant, and especially mine as a chef, is to always be moving forward – keeping our menu simple and local but also keeping it interesting. Our menus, both on the plate and in the glass, are always evolving.” Whether you’re looking to long-lunch the day away, have a grown-up-call-a-babysitter night out, or simply an oceanic afternoon fix, it can be guaranteed that Tha Fish is one of those places that is perfect for bringing friends, lovers, family and out-oftowners and showing them who’s really living their best life. (Hint: it’s you.) Tha Fish, Pier Shopping Centre, Pier Point Rd, Cairns

Sheldon and Carolyn Wearne

Chris Chang: Chicken Shed Words by Stacey Carrick Riding high on the success of its Rusty’s Markets food stall, the managers of The Chicken Shed are excited to be opening a second location in Grafton St.

David described the food as “Korean street food with an Australian influence”. “We use fresh, local ingredients in a traditional Korean style,” he said.

After opening in February 2017, The Chicken Shed quickly rose in popularity to become the casual dining hot spot it is today.

Originally from South Korea, Chris loves to push the boundaries and try different styles when it comes to cooking.

A wide variety of Koreanstyle street food is on offer, including fried chicken, chicken rice bowls, BBQ pork rice bowls, kimchi fried rice, popcorn chicken, tacos, steamed bao buns, burgers and breakfast items.

“As a chef I like to challenge myself and step out of my comfort zone,” he said.

The menu at the new Grafton St shop will include pork, beef, salmon and vegetarian items. There will also be a wide range of coffees, teas and smoothies, some with exotic flavour infusions. Manager/chef Chris Chang and manager David Jeskie are clearly passionate about their business and excited about their new venture. 16

“We’ve had a really good reception from the Korean community. “You will be pleasantly surprised when you try our food. I believe in consistency, taste, a happy personality and taking pride in what I do. “I had a dream to open a business and I thought ‘everyone likes chicken’.” The Chicken Shed has become popular amongst both locals and tourists on weekends and the managers are now hoping to attract more hungry diners from the

corporate sector to their new CBD location. Chris moved to Australia in 2007, he then worked as a chef in fine dining, restaurants, cafes and function centres in Sydney and Melbourne before moving to Cairns in 2015 where he worked at the Ellis Beach Bar & Grill. It was there he met David, who has experience working in Sydney restaurants, as a charter chef and in functions management. With assistance from Ellis Beach’s former executive chef Andrew Saville and Chris’s wife Bandi Oh, their dream of sharing a Korean/ Australian fusion with Cairns locals and tourists has come to fruition. Dine-in and takeaway options are available, with CBD delivery available in the near future.

The Chicken Shed, Rusty’s Market & 43 Grafton St, Cairns

Wild about

BARRAMUNDI Words by Janie Barton

Delicious, fun and serious aren’t words normally used to describe a tourist attraction, but they perfectly characterise the new $8.5 million Les Wilson Barramundi Discovery Centre in Karumba. The interactive and state-ofthe-art interpretive centre, which opened in May and provides the stories and history of the commercial fishermen who have helped Australians enjoy this delectable seafood, is expected to draw thousands of tourists a year. It’s also the only hatchery in the world to breed Southern Gulf barramundi, undertakes the serious side of breeding this sought-after fish and is overseen by the Carpentaria Shire Council, who sell the 2.5cm barramundi fingerlings to the Gulf Barramundi Restocking Association to restock the Gulf river systems and dams for us all to enjoy. While the centre also offers guests the opportunity 18

to explore the interactive displays about flora and fauna of the Gulf, it also includes a souvenir shop and a conference centre. One of its key features, however, is the Wild Fish Café, a new restaurant serving breakfasts and lunches six days a week and dinners three nights a week. “So many people from Far North Queensland come to Karumba for the fishing because we have some of Australia’s best seafood here,” said Verena Olesch, General Manager Tourism of the Carpentaria Shire Council. “You can’t beat the Gulf’s seafood, and the Wild Fish Café showcases the region’s best. “Chef Luke (Creighton) creates beautiful fresh seafood meals with fresh local vegetables and herbs. He is also a pastry chef and makes absolutely fantastic desserts that are extremely popular.” Among his dessert creations, which are a huge hit with diners and “walk out the door” are eclairs, passionfruit

tarts, Mississippi mud cake and blueberry cheese cake, to name just a few. While barramundi, prawns, mud crabs and squid and other delectable seafood are featured on the café’s menu and served up in a variety of different dishes, so is fresh, local beef, chicken and pizza, to name some of the menu’s selections. The café overlooks the centre’s 2500sq m lagoon which contains several hundred young barramundi from the hatchery. “Looking over the saltwater lagoon with its water fountains and barramundi is such a great spot to enjoy a meal or coffee,” Verena said. “It has a lovely, relaxing atmosphere, and the food is to die for!”

The café is open Tuesday to Saturday from 8.30am to 2pm and Sunday 9am-1pm for breakfast and lunch and Thursday to Saturday 5.30-9pm for dinner.

Eat for

longevity We all know how important it is to eat healthy. Meals made with fresh fruit, vegetables, grains and proteins not only boost our energy levels, but give us enormous health benefits. Take-away meals packed with nutrition are not handily available everywhere, but they are in Cairns thanks to the driving passion of one woman. Alli Fielding is the innovator behind Longevity, a healthy and tasty option to food court meals at Cairns Central, Smithfield Shopping Centre and her soonto-be-opened venue at Stockland Cairns Shopping Centre. “We desperately need healthy food options that are additivefree to be available in areas that are frequented by a lot of people,” she said. “In a world where we are all time poor, Longevity was created so that there is an option in food courts for fast, fresh and healthy food.” Alli has experienced firsthand the immense benefits of eating healthy. Having a son with Tourette Syndrome and

Asperger’s set her on the path to researching the effects diet has and fuelled a desire to make healthy food available in food courts, where fresh food choices are often limited. “Once my son moved to a healthy food diet, most of his symptoms disappeared and his quality of life improved dramatically,” she said. “My mum had a stroke a couple of years ago and immediately changed her diet and made the most amazing recovery. My father had some serious health issues, and he was told his diet didn’t help him. Unfortunately, he didn’t change his diet and died a few years ago. “These family examples made me see first-hand that how you feed and nourish your body makes a huge difference.” Longevity, which also provides a catering service, has a huge range of wholesome salads including leafy, pasta, organic noodle, quinoa and couscous salads and will soon be introducing warm salads. It also

Words by Janie Barton

serves wraps, home-made soups and juices. All ingredients are local, and every meal is made fresh each morning. It employs 20 locals, is plasticfree and only uses packaging that is fully compostable. Longevity also donates extra food at the end of the day to Anglicare North Queensland to help feed those less fortunate. Alli, who started her career as a chef, works closely with Health Management Dieticians to ensure meals are suitable to all dietary needs. “We cater for all dietary needs and have a large made-to-order section where there’s over 30 different ingredients so customers can create their own product,” Alli said. “People who are suffering health issues, such as Type 2 Diabetes, due to eating unhealthily most of their life can reverse those symptoms. I saw the benefits to my son and mum, and if my dad would have changed his diet, he’d probably still be with us.”

Tucked away between backstreets and beaches is a tropical nirvana in the form of Kewarra Beach Resort & Spa. Rolling up from street level to their secluded driveway, the resort opens up into an exercise in exceptional environmental architecture. There’s an almost retreat feel to the space, with its rampant greenery up, around and in every direction, slate flooring, timber boardwalks and striking tropical artwork on walls. The restaurant flows seamlessly from the foyer, which houses the welcoming cocktail bar, a

appears to be one that is interchangeable between the chef, the venue and the environment – as it should be. With a focus on local and sustainable, the flavours and ingredients used here reflect the rich diversity of Tropical Australia, one of the most unique food bowls in the world. Newly appointed Executive Chef, Shuki Salem, has both international and local experience that makes him a natural fit for such a venue. As an alumnus from the

Bleu in London. From them, I learned to perfect professional techniques. They also taught us how to work with a variety of delicate ingredients that you usually do not come across in other trainings. I was privileged to develop the high level of techniques during my time there. This experience led to a career in many Michelin-star and Rosetta restaurants and hotels. “Stepping into the kitchen here at Paperbark feels like a natural progression – it’s a smaller hotel, but the creative

Shuki Salem: Kewarra Resort & Spa: Paperbark Restaurant Words by Sharon Timms physical manifestation of the aperitifs and bar snacks that often signal the beginning of an epicurean love story. The menu in the resort’s dining room, Paperbark, named after the trees with the peeling bark this eco-resort is built amongst – has always been heralded as a culinary experience of the tropics. The list of chefs that have manned the pass and pans over it’s 30year tenure reads like a who’s who of any reputable food guide. The food philosophy

highly regarded Cordon Bleu in London, he has the technical skills; and with a CV reading exclusive international boutique locations – including the north’s own Green Island Resort – it is almost as if this position was created specifically for him. “I had been a chef for a few years back in Israel when I decided to perfect my skills in the culinary arts abroad,” Shuki says. “I felt I needed to improve my base to become a great chef, and chose Le Cordon

opportunities are broad and access to unique produce is at my fingertips. Tropical fruits, native spices, locally made burrata and prosciutto – all available and utilised here. We have the ability to create something really special for our guests with exclusive picnics on the beach, private romantic dinners, exclusive weddings and events as well as regular a la carte dining – I’m excited to take the reins here in Kewarra and continue being a part of its well-earned success.”

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

What the heck are tannins anyway You will often hear wineries and reviews talking about tannin structure in the wine, but what actually is it? Tannins are a class of naturally occurring, astringent biomolecules (called polyphenols) that bind together organic compounds in plants, for example about 50% of the dry weight of plant leaves are tannins. The name is derived from Medieval Latin and refers to the ancient use of oak bark when tanning hides into leather. In our wines, tannins add both bitterness and astringency to the final product, as well as depth, complexity and how the wine feels in the mouth and during the finish. More often than not you perceive it as a drying sensation in your mouth and depending on how your mouth feels you can determine whether a wine is high or low in tannins, with a wine that is high in tannins being referred to as tannic. Tannins in wine can be derived from two possible places: the grapes themselves and the wood barrels. In grapes the tannins can come from the skins, seeds 28

The Barefoot

Drinker

and stems of the wine grape. The longer the juice has more contact with these, the more tannin characteristics it will impart. This explains why red wines have stronger tannin structure than white wines, as the winemakers want the depth of colour in their red wines, leaving them on skins longer than white wines. With barrels the tannins dissolve into the wine through contact, which also imparts the vanillin or cedar notes to the wine. Wine makers love tannins in their wines because they act as a natural antioxidant to protect the wine, and are one of the main things we look at when working out how long a wine will age for. However there are three downsides to tannin structure in wine: it can give some people headaches, which is rare but can happen. If you get a headache from tea, coffee or dark chocolate then you might have a reaction to it, try sticking to white wines which have less tannins; secondly with spicy foods a high tannin wine will cause the spice and chilli to burn longer in your mouth, try to avoid them unless you like that burn. And lastly in our tropical climate those high tannin wines can seem quite harsh, heavy and chewy,

almost prickly in the mouth during our warmer months. However round about now, with the cooler weather kicking in, they are the type of wine that most of us like to sit down with and ponder the big questions in life. A couple of tannin rich reds to try: WYNNS BLACK LABEL CABERNET SAUVIGNON – The Wynn’s Black Label is all about consistency, its inky dark in the glass, black fruits and underlying toasty oak, the tannin structure is fine and silky, will be long lived. LONGVIEW NEBBIOLO – A seriously impressive and chewy red that struts and swaggers across your tongue rather than dancing. Black cheery, orange peel, leather, Chinese five spice with a dry herb tannin structure. The finish is long and dry, and super savoury. CORIOLE SANGIOVESE – Sangiovese is the predominant grape in Chianti, often being made as 100% sangiovese. It’s perfect for food as it’s highly tannic and able to stand up to bold flavours of food. Coriole have been the pioneers of the variety in Australia, its spicy, with dark cherry and plum and dusty dry finish.

Deli delights Words by Janie Barton

his wholesale business. Its delicatessen-style product range in the retail shop features a huge array of delights from all over the globe – Spain, Greece, Italy, America, the Netherlands, England, Germany and France, to name just a few.

Inside one of Cairns’ most popular distributors of the world’s finest foods is one of those wonderful gourmet foodie finds you discover where you least expect it. Known mainly through word of mouth, which is amazing considering how popular and busy it is, Angelo’s Fine Foods retail shop has made a huge impression on local gourmet lovers for many delicious reasons. While founder and owner Angelo Aurelio grew up in an Italian family where home-made pastas, sauces,

sausages, salami and fresh garden vegetables were just some of the food he grew up with, his love of food extended to all corners of the world, which he shares through his retail shop and

Cheeses, prosciuttos, hams, meats, olives, marinated char-grilled vegetables such as eggplant, zucchini and sundried tomatoes, Italian pastas you won’t find in supermarkets, oils, vinegars, flours and even desserts like gelatis make up a portion of the stock on hand.

“It’s like an authentic, oldstyle delicatessen,” said Angelo, who has longterm relationships with importers to bring in the world’s best products and who also travels to Italy every two years to attend food expos. “We also offer taste testing so customers can taste our fresh food (not packaged or tinned) before they buy it.” One of the shop’s major attractions, which it has been serving up for over a year, is its gourmet panini creations. Made with fresh cheese, meats and other

fresh ingredients, the paninis have “taken off”. “Customers come from all over just for the paninis,” Angelo said. “We get orders every day for them, and people can pick and choose what they want in their panini. We’ve had an amazing response to them. I think it’s because they’re made with love, and there aren’t many places in Far North Queensland that make them the way we do.” The shop, which is open Monday to Friday 9am-5pm and Saturday 9am-1pm, also offers a range of made-to-

Angelo Aurelio and Irene Tozzi

order platters for business functions, events and get togethers. “We have many regular local customers and have also had customers from throughout Australia and even overseas who have heard about us,” said Angelo. “It pleases us because we’re happy to expose people to authentic food from around the world.”

Angelo’s Fine Foods. 81 Fearnley Street, Portsmith

Wintery Tropical Fruits to Try NICKY JURD Cofounder of Gathar Gathar.com

Winter sees us outside a lot more in the tropics as the weather is so spectacular, so picnics and BBQs become really popular. Take these tropical fruits with you.

The Pineapples are incredible Pineapple is such a quintessential tropical fruit, but itâ&#x20AC;&#x2122;s so rare to get one that blows your mind. And right now at the markets, they are just like that. Juicy, decadently sweet and a bit tangy, this 32

is the best time to buy an incredible pineapple. When buying them ditch that method from the 80â&#x20AC;&#x2122;s that says to pull a leaf from the centre, and instead go by smell. You want one that has an incredible fragrance and smells decadently sweet.

The new era of melons Gone are the days when watermelon and rockmelon were your only options. We are now increasingly seeing the Spanish melon Piel de Sapo which translates to ‘toad skin’. Don’t let the name put you off though, toad skin melons are juicy, firm and flavoursome. The flesh is green like a honeydew, and does taste similar, but unlike the honeydew it’s rare to find a bad

one. The other newcomer is the Bel Oro which we see in the local markets called the mango melon. It is unmistakably bright yellow on the outside with smooth skin and tastes amazing! This delightful new melon has a vaguely mango accent, but like the mango the smell of these melons wafts like a welcome breeze of mangotinted sweetness. This melon will be welcome at your family breakfast table or in the picnic basket.

Jackfruits are so difficult but so worth it The biggest fruit at the market is undoubtedly the jackfruit with the smaller ones tipping the scales at 10kg. They’re an incredible fruit to see growing on the tree because they grow on the trunk and a mature tree will easily grow 100 fruit each season. There are a few varieties you’ll find here; some have soft segments, and some have crunchy, but all jackfruit have an

icky sticky sap that makes getting to the segments really frustrating. They’re so worth it though as the segments are tasty and versatile in both sweet and savoury dishes. One of the most delicious jackfruit dishes I’ve tried is a jackfruit curry where the fruit looks a bit like pulled pork in the curry sauce. If you’re a bit unsure about buying a big fruit thankfully you’ll see lots of market stalls breaking them up and selling them in little containers of segments for a couple of dollars.

TIA’S CAFE

Words by Stacey Carrick

Tia’s Cafe certainly has something to suit all tastes, from delicious Asian flavours to burgers and fish and chips. The popular Cairns cafe has been operating for six years and is popular among Cairns locals and tourists alike. Tia’s serves delicious, authentic Thai,Vietnamese and Laos cuisine, as well as burgers and fish and chips. Some of the most popular items include deep fried whole fish, Chinese broccoli with crispy pork, grilled pork chops and rice and Vietnamese bread rolls. There is a wide variety of items, including a range of soups, curries, salads and stir fries.

Cairns 15 years ago. She is passionate about cooking and enjoys sharing her love of traditional Asian cuisine with her customers. “We use fresh, local, authentic ingredients,” Arisa said. “Some of the vegies and herbs are from our own back yard. “Our food is multicultural, delicious and value for money. “We have a huge variety of food, so there is definitely something for everyone. “There are also vegan and vegetarian options available.”

Mango and coconut and banana sticky rice are also popular and tea and coffee and fresh juices are also available.

Arisa definitely takes pride in her family business, with her brother Chris Kaewwangsan also working at the cafe and the rest of the staff originally from Thailand.

Originally from Thailand, owner Arisa Kaewwangsan moved to Australia in 2002, first to Sydney, then to

She started cooking at the age of 15, with her parents teaching her about a wide range of flavours

and culinary skills and techniques. “I believe it’s important to work with your heart, be friendly and listen to your customers,” she said. Tia’s Cafe has gained a loyal local following and is also popular among tourists, with Trip Advisor and word of mouth advertising vital to their ongoing success. There is a customer car park available just outside their premises, dine-in and takeaway are available and delivery is available to the CBD and inner city suburbs. Tia’s also has a shop at Rusty’s Markets, with a wide range of food, including chicken wings, curry puffs and spring rolls. The cafe is open Monday to Friday from 9am to 9.30pm, Saturday from 10am to 9.30pm and Sunday 5pm to 9.30pm.

Tia’s Cafe 227 Sheridan St Cairns

Blu Marlin

Words by Stacey Carrick

Imagine enjoying a delicious Eggs Benedict, with warm poached eggs, crispy bacon and crunchy bread topped with Hollandaise sauce.

Now imagine eating your breakfast while gazing out at the sparkling blue ocean, boats docked in the harbour and the sun’s rays beaming down.

Better still, this local gem offers all day breakfasts, so whether you are an early riser or are in need of a recovery session, what better place to enjoy a gourmet breakfast with a view.

This vision can become a reality at the Blu Marlin Bistro at the water’s edge at the Reef Fleet Terminal.

Apart from the ever-popular Eggs Benny, popular breakfast items include the Acai Bowl, Avo & Feta Smash and a variety of pancakes and omelettes.

This cafe is a popular spot for tourists and locals alike, whether you are heading to the reef for the day or would like to indulge in a delicious meal with a stunning view.

The Blu Marlin Bistro’s lunch menu offers a wide variety of dishes honouring fresh and locally sourced ingredients wherever possible.

Burgers, pastas and salads are all on offer and lunch specials are offered daily. If you love seafood you can’t go past the fish and chips featuring local reef fish or the seafood basket. The bistro’s ‘grab and go’ menu offers a large selection of homemade quiches, breads and muffins, perfect for a takeaway before heading out to the reef. Barista coffee is delicious and the perfect pick-me-up, while fresh fruit chillers, milkshakes and juices are also available, as well as beer, wine and cocktails from 10am.

The bistro is managed by Liz Hay-Ellis and her husband Danny Friedmann. The couple took over management in June last year and and in November changed its name (formerly known as Al Porto Cafe). Liz has an extensive hospitality background and Danny has extensive resort management experience; he even built and managed the resort featured in Bachelor in Paradise. She said the cafe would be undergoing renovations over the next few months and will be

opening for evening trade in the near future. “We offer great food, fast service, amazing coffees and a cool, laidback vibe,” she said. “Our renovations will take us to another level.” Originally from Canada, Liz clearly loves her new Far Northern lifestyle. “This is such an amazing place to enjoy a leisurely breakfast or a casual lunch with a wine or beer,” she said. Blu Marlin rewards local customers with 10 per cent off their menu

and a coffee rewards card. They cater for gluten free customers and customers with allergies. They also pride themselves on being environmentally conscious, recycling, biodegradable takeaway containers and the use of paper straws. The cafe is open from 6.15am to 2pm daily, 365 days a year.

Blu Marlin Bistro Reef Fleet Terminal 1 Spence St Cairns

Happy as a pig in mud

Words by Janie Barton

As more people turn towards healthy food options and meats from animals treated ethically, the discovery of Cheliro Farms in Mareeba is one of the best discoveries that pork lovers can make. The 200-acre farm, which uses organic practices and regenerative and syntropic farming techniques, is home to about 70 pigs.

“All our pigs are free range,” said co-owner Craig Greary, who took over Cheliro Farms four years ago with his wife Toni. “We have three pigs to an acre, so they have quite a large amount of ground to run around in. They’re very happy pigs because they’re allowed to just be pigs.” Cheliro Farms currently breed and sell whole pigs to customers, who have them

delivered to their specific butcher to be cut as required or to be used on spit roasts. While Craig and Toni only advertise on Facebook, Instagram and Gumtree, they are “very busy keeping up with the demand”, thanks mainly to word of mouth. According to Australian Pork Limited, 75 per cent of processed pork (including much-loved bacon) sold in Australia comes from overseas, including China which is struggling to contain a bout of African swine fever, a deadly pig virus. “I think more people today want to know that the animals providing their meat have been treated well and have been well looked after,” said Toni. “People are definitely more concerned about the food they eat. “We use a holistic type of approach to the health of our pigs and all our animals, so we don’t use chemicals and use a lot of minerals and herbal supplements, which have so far worked really well. In the last four years our pigs have never

had any sicknesses – touch wood!” Their farm includes a range of different breeds of pigs, around 20 goats (whose milk feed the young piglets), chickens, ducks, geese, waterfowls and pigeons, to name just some of the family. Only pigs are currently for sale, although Craig and Toni have plans to expand their produce in the future. The couple are also the

only breeders in the north of registered Large Black pigs, which are nearly extinct as a separate breed in Australia. Interestingly enough, breeding and selling pigs wasn’t in their plan when they bought the farm four years ago. “We never set out to be pig farmers,” Toni said. “It happened quite by accident. When we bought the farm, it was very run down and weedy,

and we started looking into regenerative methods and how we could bring the landscape back while still being a productive farm, which is how we discovered pig farming. “And it works! Plus, it’s really heart-warming to see the pigs playing, chasing each other and just doing pig stuff. They really are happy pigs.” Cheliro Farm, Biboohra, QLD

Eat like Kings (PRIVATE CHEFFING IN PORT DOUGLAS)

Words by Sharon Timms

We get it… the obscenely wealthy have it good.They have the stylists and the personal shoppers, the drivers, the art consultants, the personal trainers and the interior decorators. But our favourite of all silver-spooned perks must be the private chef. Imagine having someone in your kitchen cooking your every waking meal? The dream, oh the dream! But who said private dining was just for celebs and the super-rich? Private cheffing has taken a huge raise in the popularity stakes and it’s come at a time when people are seeing the value in personalised service.Why? Because not only do personal chefs provide a rock star service, but they provide huge savings compared to takeaway and eating out – especially for families on holiday - not to mention the health benefits and convenience factor. Tommy Young, owner and head chef of well-established catering company, Port Douglas Catering, has seen the recent shift towards the use of private chefs, particularly with families on holidays. In addition, local foodie dinner parties are jumping on board with hosts choosing to mingle with guests over being suds-deep in washing up. “As a private chef, I help make ‘fancyrestaurant-in-your-home’ type events,” Tommy says. “We can do multi-course degustation dinners, family dinners, BBQ lunches or personal menus prepared in the guests’ kitchen.The majority of

the holiday houses here in the tropics are stunning, so no particular set up is required – there’s a natural beauty that comes with these properties; having a private chef really rounds out the experience. “Private chefs offer a mobile restaurant experience and often interact with guests as part of the evening’s entertainment, so we need to be well presented, have local knowledge and also be a little bit cheeky.We act as a bit of a concierge too, a trusted source of information when it comes to the region, experiences and other dining options. People seem to trust chefs – there’s a raw honesty there.” Although the idea of getting a private chef for a couple or for a one-off event is great, private chefs also work really well for families, taking the pressure out of dining, and saving the one person from having to do all the work. “We provide almost a concierge or butler service in these instances,” Tommy says. “We shop regularly for provisions for the stay, cook specific dinners for the kids, then dinners each night for the parents.” As for the cost? “It’s comparable to going out to a restaurant, except you get to have it in a beautiful home, with personalised service and no transport issues to get home.” Private Chefs Of Port Douglas 07 4099 4233

Fishpoint, 2 Aplin Street, Cairns 42

More than meets the eye Words by Janie Barton

ishpoint, one of the newest restaurants in the Cairns CBD, has taken the humble fish and chip shop to a whole new level.

Kitchen and Bar. Their investment in the restaurant industry in Cairns is vast, including what is now Muddy’s Café, originally a fish café.

While it serves made-to-order grilled, battered and crumbed fish - all made with fresh local seafood - and huge portions of chips, it’s the gourmet offerings on the menu that has drawn the attention of seafood connoisseurs.

While their love of Italian and Greek cuisine stems back from when they were children growing up in Greece where their mother made everything fresh from their local garden, they also always loved their fish. In the late 1980s they opened a gourmet fish and chip shop in Melbourne, which was a huge success.

If you’re crazy about oysters, you’ll be anxious to tuck into the selection on offer. Along with fresh Tasmanian natural and Kilpatrick oysters, you’ll find cheesy mornay oysters, lemon myrtle selections, battered oysters, mornay prawn avocado oysters and panko crumbed oysters. Favourites among its customers include crab sticks, scallops, local tiger prawn cutlets, homemade fish cakes, spring rolls and fish bites, among others. Then there are the exotic selections – skewered chilli mussels, homemade seafood chowder, Atlantic Salmon Carpaccio, Queen Fish Coconda with coconut and lime juice, creamy garlic butter Tuscan prawns and homemade prawn, crabmeat and Blue Castello arancini balls, to name just a few. Fishpoint is owned and operated by restaurateurs Paul and George Papagelou, who have been behind the success of Villa Romana for 20 years and who also own Yaya’s Hellenic

“We always wanted to go back to having a seafood restaurant, and the timing was just right for us to open Fishpoint, where we cook everything fresh,” Paul said. While seafood is prominent on the menu, including barramundi, coral trout, Atlantic Salmon, whole flounder and whole barramundi, there is also a range of burgers and salads as well as popular items like dim sims, spring rolls, potato cakes and garlic bread, among other offerings. The licensed restaurant, on the corner of Aplin and Abbott streets, is open seven days a week from 10am to 9pm. “We’ve been open for about three months now and already have a large number of regulars,” Paul said. “When you have regulars coming back, you know you’re doing a good job.”

Keeping it Reel

Words by Sharon Timms

Fish and chips have long been the stuff of simple pleasures and holiday memories, often devoured in a modest setting piled atop greasy newspaper with a mound of potato scallops, enjoyed on the sand while fighting off seagulls. In the tropical north’s seaside village of Port Douglas, they do like to raise the game a little. The humble chipper here is a little fancier, and the greasy newspaper has been replaced by slick tables and wall banquettes, a polished concrete bar and a killer cocktail list.

Renowned for its culinary creativity and respect for sustainable seafood, 2Fish is a long-standing dining icon and an exceptional dining experience in Port Douglas. From the open kitchen headed up by locally known and respected chef Jed Sneddon, 2Fish presents an ever-evolving menu highlighted by strong Japanese influence, seasonal produce and fresh local seafood. Hailing originally from New Zealand, Jed’s down-to-earth Kiwi influences are clearly apparent, with a genuine love and excitement for food humbly yet beautifully presented on the plate.

“My food story started when I was quite young; I came from a traditional Kiwi family where my Dad was a fisheries officer and had a spit roasting BBQ business on the side,” says Jed. “Some of my earliest food memories include camping by the hot springs, cooking freshly caught mussels and fresh whitebait. I was cooking family dinners by the time I was 8, because that’s just what we did. “Taking over the menu at 2Fish is very exciting. I’ve been involved in my own off-site catering business for the last eight years, so it’s great to be back in a kitchen environment where I can experiment with different flavours and in-season produce. I have a particular affinity with Japanese flavours, so incorporating that with a zero-wastage philosophy gives a licence to play with inhouse fermentations and pickling - local Davidson plums, cucumbers, bush lemons – you’ll see them all on the plate here.” The restaurant’s signature sashimi plate is made up of akaroa salmon, hiramasa kingfish and house made

pickles, and the locally caught tiger prawns with chipotle, green papaya, seaweed and lapsang souchong are a great way to start the feasting off. The Moreton Bay bug tailswith hot and sour watermelon, coconut and green beans is an innovative flavour combination, or you can design your own dish by choosing your fish and garnish. Non-seafood fans are also taken care of with dishes including an exceptional black vinegar smoked wagyu striploin with sesame crusted brisket, salt bush and daikon hash. “We are so lucky here to have access to some really unique ingredients, as well as a food scene that is both supportive and somewhat competitive, in a friendly way of course,” Jed laughs. “There are some excellent restaurants in this region, all of them committed to bringing people joy. Making people happy with what’s on the plate is the most important thing you can do in cooking.”

2 Fish Restaurant 56 Macrossan Street, Port Douglas

Chef Jed Sneddon

BURGERS

The legend of the burger appears

meals of epic proportions the

to date back to Hamburg in

variety of burgers is endless, now

Germany but it wasnâ&#x20AC;&#x2122;t until the

far from being just the original

1880s in the United States that the

German beef sandwich! Over the

blueprint of what we know today

following pages we visit some of

as the burger was created. Itâ&#x20AC;&#x2122;s

the Far Northâ&#x20AC;&#x2122;s dedicated burger

come a long way, from convenient

joints - so dedicated in fact all they

comfort food to an international

do is burgers (and chips and such)

icon of freedom and tastiness.

and ask what makes a burger so

From grab and go to gourmet

special!

PERFECT BURGER: What makes the perfect burger, what is the most important ingredient that makes your burgers better? Our burgers are created by head chef Brad Ansell using local meat and produce, homemade sauces, fresh fruit and veggies, and are encased in bakery-fresh buns that are made specifically for Apex and available nowhere else in Cairns. BURGER MAD: What is the most outrageous combination or extra that you have been asked or decided to make into a burger?

of people come in just to try the burger without rushing to eat it, and others come in and just want to watch.The burger is massive and includes five burger patties, five slices of cheese, five pieces of bacon, a hash brown, a pineapple fritter and the bun, which is skewered with four onion rings. BURGER OFF: Where from here? Is there something you would like to introduce, create or achieve in burger world?

Every fortnight we run a burger special, which is normally a new creation, or we bring back an old special that was really popular. The Big Boy Challenge is a whole heap of fun. Weâ&#x20AC;&#x2122;ve only ever had six people complete it although about 65 have tried. A lot

BILL Oâ&#x20AC;&#x2122;ROURKE

CO-OWNER, APEX MILK BAR

We are at two locations, Mt Sheridan and our original site in Manunda and we have plans to open a third venue. The menu is constantly evolving with new creations appearing regularly.We strived hard to achieve a good reputation and Apex has become a hit with locals, through word of mouth, and visitors, who read the positive reviews on sites like Trip Advisor.

BURGER LOVE: Where did your

BURGER MAD: What is the most

BURGER LOYALTY: Do you

love of burgers begin – tell us

outrageous combination or extra

have that one customer (or

what, where or when made you.

that you have been asked or

possibly many) who returns

decided to make into a burger?

time and again to enjoy their favourite burger or travels many

Probably the day I was born! I have always loved burgers.They’re pretty

We get people here who want

miles to do so? Tell us about this

much a staple for me. You can put

pulled beef and then add fried

relationship or connection.

anything in a burger, you can be

chicken to the burger, which is

creative, and they’re easy to cook

interesting. Adding chips and onion

We have a couple who come up

at home.

rings are also something we get

once a fortnight from Innisfail

asked to make.

when they do their shopping. We

PERFECT BURGER: What makes

also have a gentleman who comes

the perfect burger, what is the

BURGER MAKER: How do you

in here about four times a week.

most important ingredient that

decide what makes the cut? Tell

He’s usually our first customer in

makes your burgers better?

us how you develop your burger

the morning, and he always has a

combinations.

cheeseburger. We have an elderly couple who will come in twice a

Quality ingredients, fresh 100 per cent beef or protein patty. We

We do a lot of research and

week.They’ll get the same burger

always use high-quality 100 per

development to make sure that the

and same fries to share every time.

cent fresh Queensland meat and

flavours go well together. And, of

All the staff know them by name.

season the protein when we’re

course, I sample them all!

They have a few changes they

cooking it.

make to the base burger, and the staff knows what they want now before they order! BURGER OFF: Where from here? Is there something you would like to introduce, create or achieve in burger world? We currently have Australia’s hottest burger on our menu, the Double Decker Death Wish,a special we’re running.It’s made with four different chillies – Chocolate Bhut Jolokia, Carolina Reeper, Ghost Chilli and Big Yellow Mama. Lots of people are coming in to try it. Something a little bit outside the box in regard to protein is next on the list.Ahead, we’re looking at a burger with a Mexican theme and also looking at including a gourmetstyle burger.

TOM WHYTE

OWNER, BURGER URGE, SMITHFIELD SHOPPING CENTRE 48

BURGER LOVE: Where did your love of burgers begin â&#x20AC;&#x201C; tell us what, where or when made you.

brings to so many people that appreciate a hearty tasty burger gives us great satisfaction.

It all began 4 years ago in Ballarat, when we designed a business logo out of side plates and crayons in the lounge room!

Being owner operators, and being here from the moment we open until the moment we close, allows us to have complete control over the quality and consistency of our food.

We had a dream to own our own business, and a vision to create unique burgers that were fresh, tasty and unlike anything else that was currently available in the marketplace. We tried and tested all of our 24 creations that are currently on the menu.This took some time, as we really wanted to make sure that every ingredient in each and every burger complemented the other.

PERFECT BURGER: What makes the perfect burger, what is the most important ingredient that makes your burgers better? We know our burgers intimately. Each one is a combination of freshly minced meat or vegetables, home made sauces, local fresh produce and a tasty bun. We love what we have created.The joy that it

MARCUS AND NATALIE OWNERS, CAIRNS BURGER CAFE

of our VIP program, they more often than not order the same thing every time they dine with us. Having more than 4500 people follow us on Facebook illustrates how many people love what we offer (Signature Burger, the CBC Burger. The CBC burger consists of 2 premium beef patties, 2 slices of American cheddar, bacon, egg, avocado, onion rings, lettuce, homemade tomato relish and our CBC Sauce.)

BURGER LOVE: Where did your love of burgers begin – tell us what, where or when made you. When Chris was a kid his parents owned a 24hr service station catering for hungry travellers. This is where he started flipping burgers at 12 years old, and hasn’t stopped since then. PERFECT BURGER: What makes the perfect burger, what is the most important ingredient that makes your burgers better? It’s about creating a sensation of taste and texture. Perfection is a burger that combines all the flavours of Savoury, Sweet and Tangy and textures with a well

seared but juicy patty, melted cheese and crispness of salad or pickles. BURGER MAD: What is the most outrageous combination or extra that you have been asked or decided to make into a burger? Our customers are Burger Mad! We open late, so people come into our store in all states of hunger! We have several customers who come in and allow Chris to give it his best shot and make up whatever he decides they should eat.They never leave disappointed! BURGER MAKER: How do you decide what makes the cut? Tell us how you develop your burger combinations.

At our place speed is the key factor, we need to be quick without sacrificing quality or taste. A lot of our recipes are designed to get this all correct, we put a lot of time in preparation making sure we can deliver fresh and fast. BURGER LOYALTY: Do you have that one customer (or possibly many) who returns time and again to enjoy their favourite burger or travels many miles to do so? Tell us about this relationship or connection. We have many loyal local customers, who bring their friends to see what we can do. Some love it when I experiment for them to create something different, but the others are happy to have the same thing’s over and over. But one things for sure in the short time we have been open - we have achieved a great local customer base, we’re very proud of that. BURGER OFF: Where from here? Is there something you would like to introduce, create or achieve in burger world? Where from here? For us it’s only bigger and better! We would like to introduce outside dining for our customers and go beyond just being a takeaway. Of course we also want to continue to improve and provide great quality food for the Cairns late night crowd.

CHRIS DEVLIN AND JUSTIN JONES

CO-OWNERS, ELEMENTS CAIRNS 50

BURGER LOVE: Where did

BURGER MAKER: How do you

We have a lot of local customers,

your love of burgers begin –

decide what makes the cut?

which is great, and tourists

tell us what, where or when

Tell us how you develop your

of course. Some of the local

made you.

burger combinations.

customers know what they like

We do a lot of tasting and

and come in for the same thing

From when I was a kid enjoying

research ourselves. Before we put

several times.

a good burger, like everyone else.

it on the menu, we make sure

Who doesn’t like a good burger?

we try it several times to get it

BURGER OFF: Where from

It’s just one of those comfort

down pat so we’re completely

here? Is there something you

foods that everyone goes to.

happy with it. We also put a lot

would like to introduce, create

of research into the buns as well

or achieve in burger world?

PERFECT BURGER: What

to get a nice, light bun that holds

makes the perfect burger,

it all together.

what is the most important

It would be nice to get another Evo Burger shop going, but we’re

ingredient that makes your

BURGER LOYALTY: Do you

still quite young at the moment;

burgers better?

have that one customer (or

we’ve only been here for a year.

possibly many) who returns

We put specials on constantly,

I think it’s a combination of

time and again to enjoy their

including on Facebook and

three things – the bun, the patty

favourite burger or travels

Instagram, and if they’re a hit

and the accompaniments that go

many miles to do so? Tell us

they go on the menu.

in it.They are three very simple

about this relationship or

items, but you’ve got to get each

connection.

one completely right. We cook everything to order every day, and the food is fresh every day. Our patties are locally made, nothing is frozen. BURGER MAD: What is the most outrageous combination or extra that you have been asked or decided to make into a burger? We get some customers who get carried away from time to time when they’re with their friends having a competition, and they order massive burgers.They just keep adding and adding to it and end up with a tower of a burger!

DARREN LAW

CO-OWNER, EVO BURGER

BURGER LOVE: Where did your

awesome, but Grill’d also has a soul

the app is yielding some bizarre

love of burgers begin – tell us

which is appealing, around doing

combinations.

what, where or when made you.

good for the community, which we BURGER LOYALTY: Do you

take seriously.

have that one customer (or

I remember back when I was growing up making burgers for

BURGER MAD: What is the most

possibly many) who returns

the family every Friday night. I’d

outrageous combination or extra

time and again to enjoy their

do them on the BBQ, with bacon

that you have been asked or

favourite burger or travels many

and egg, beetroot and pineapple

decided to make into a burger?

miles to do so? Tell us about this relationship or connection.

- similar ingredients to the Big Queenslander that we now make

In our restaurant people usually

at Grill’d. I never thought that

come in for their favourite burger.

One of our regular guests collects

this beginning would lead me

The most memorable one was a Big

the buckets that we receive our

to become a Grill’d Franchisee,

Queenslander with 4 beef patties.

pickles in. We wash them for him

running my own burger business.

A bloke struggled through and

and after dropping in for his burger

After leaving years in the corporate

somehow managed to finish the

he leaves with a stack of buckets

world of sales marketing and

whole burger. UberEATS however

that he gives to Frog Safe group.

managing, I was motivated to get

is interesting as people are getting

They value the fact that the plastic

into my own business. I spent a

very creative with their burgers.

is food grade and it’s nice that we

good year searching for something

Often customising their burgers

can recycle these and give them to

that I would be passionate about

with 10 or more ingredients.There’s

a community group to help them.

when I came across the opportunity

no reason people can’t do that

We’ve also just introduced our

at Grill’d. Not only were the burgers

in the restaurant however for

new membership program called

some reason being at home with

Relish. Guests can download the Grill’d App and sign up to become a Relish Member.They receive a membership barcode which they use to scan in each visit. We only launched this last month and it’s been great seeing our regulars return to scan in. After their second visit Relish Members receive free chips, after five a free drink and a free burger after their eighth. There’s a twist though, the free burger can be donated to feed someone doing it tough in our cities. When this happens we can see that the guests have donated when they scan in and give them some special attention which is always fun.

DAVID PRICE

FRANCHISEE, GRILL’D CAIRNS 52

BURGER LOVE: Where did your love of burgers begin – tell us what, where or when made you.

We combined all that’s great about Australian & American Burgers to create our menu.

My love of burgers began from eating the timeless classic burgers at your local burger shop or fish’n’chip shop. Simple honest ingredients cooked with heart. It was stepped up a notch as I grew older sampling the greatest burgers in the big cities of Australia and then travelling around USA to really understand the origins of the burgers we eat today.

PERFECT BURGER: What makes the perfect burger, what is the most important ingredient that makes your burgers better? The perfect burger must be fresh in every aspect. A soft buttery toasted bun, crunch light salad (not too much of course) and a handmade patty with the right amount of fat and cuts of meat. For the team and I at JIMMYS our most important ingredient is our meat, whether it’s our Classic Beef or Crispy Fried Chicken it always has to be fresh and cooked to perfection!

Every week we love seeing so many regular faces that have been dining with us from day one. It’s an honour and a great feeling to know that these people love our food and experience, It’s a pat on the back for our staff! We have lots of local faces that come in, I’ve seen lots of recurring travellers from Australia and the world visit but the regulars off the top of my head are a young local couple that dine with us every Friday or Saturday nearly without fail since week one. It’s been awesome to see them come in on their dates every week, build a friendship with them and see a part of their life happen before our eyes in store.From young to old couples, friends, party people you name it we see it and it’s

BURGER MAD: What is the most outrageous combination or extra that you have been asked or decided to make into a burger? The wildest thing we have seen ordered was a burger with the lot where our guest added fish, chicken, mushroom & bacon to our JIMMYS Classic to make one Jaw Locking monster! He loved it! BURGER MAKER: How do you decide what makes the cut? Tell us how you develop your burger combinations. Our burger creations are classics that have stayed consistent from when we opened over 3 years ago.

JAMES BURMAN

OWNER, JIMMYS BURGER & CO.

amazing because no two days are the same at JIMMYS. BURGER OFF: Where from here? Is there something you would like to introduce, create or achieve in burger world? After the awesome reaction to JIMMYS in Cairns I went out to extend our brand into a new venue HOWLIN’ JAY’S two years ago which is a Fried Chicken Restaurant &Bar on the waterfront at the Pier. Think American Dive Bar meets Tropical Beach Vacay. Fried Chicken, Frozen Cocktails, Craft Beer & plenty of tequila! Where to from here? We want to ensure we are creating amazing experiences day in day out for our guests and have our eye on creating a few new exciting dining experiences to bring something WOW to our awesome city!

PERFECT BURGER:What makes the perfect burger, what is the most important ingredient that makes your burgers better? Perfection in the food industry is often hard to find as everyone has different tastebuds. You need to respect the ingredients, know your products and how best to use them. The most important ingredient in a burger is actually all of them. You should be able to taste all the ingredients in one bite, get one wrong and it shows in every bite. BURGER MAD:What is the most outrageous combination or extra that you have been asked or decided to make into a burger? Nothing is too outrageous a combination in theory if it works for

the person who eats it. Some might say beetroot or pineapple on a burger is outrageous.I guess it just depends on your individual taste buds.I remember making someone a beef burger with peanut butter and jam as a special request, it was actually ok if you like sugar! BURGER MAKER: How do you decide what makes the cut? Tell us how you develop your burger combinations. When deciding what makes the cut it all comes down to percentages, there’s no point putting something on the menu too outrageous that won’t sell or is too complicated for speed of service, save the experimental stuff for the specials board. It all comes down to what flavours work best together when deciding what makes the cut.

BURGER LOYALTY: Do you have that one customer (or possibly many) who returns time and again to enjoy their favourite burger or travels many miles to do so? Tell us about this relationship or connection. Everyone has their favourites they stick to.We have one lovely man who has the N17 burger no bacon every time. Some days were open from 10am till 3am and some regulars have come in forbreakfast/lunch and dinner ordering the same burger three times in one day.We have a Friday night regular who owns the restaurant bel cibo a few doors down from us who every Friday night brings me a pizza for dinner and I swap for his favourite burger.We have had Customers drive from as far as cairns because they were desperate for an N17 burger and our tourist customers always miss us and ask us to open a store where they live. BURGER OFF:Where from here? Is there something you would like to introduce, create or achieve in burger world? Well we’ve just opened our new extension so for now we will just keep doing what we’re doing, I always said there won’t be another N17. It’s always going to stay exclusive to Port Douglas.We were just voted best burgers in FNQ by the Cairns Post poll so I guess the next step would be to win a national award for our burgers.

SIMON MACLEOD OWNER, N17

BURGER LOVE: Where did your love of burgers begin – tell us what, where or when made you. As a chef I have always loved burgers, forever on the go and just slapping something in bread, eating fast and getting back on the job was just life in a kitchen.After visiting Longboards in Surfers Paradise we just wanted to create somewhere in Cairns to go and get a tasty monstrous burger. PERFECT BURGER: What makes the perfect burger, what is the most important ingredient that makes your burgers better? A perfect burger needs a soft bun, a good dose of sauce and soft melted cheese, most of all it needs to taste like heaven in your mouth.

a laugh and it took off like wild fire. BURGER MAKER: How do you decide what makes the cut? Tell us how you develop your burger combinations. Burgers only make our selection if they are different and no one else has anything like it on their menu. BURGER LOYALTY: Do you have that one customer (or possibly many) who returns time and again to enjoy their favourite burger or travels many miles to do so? Tell us about this relationship or connection. We have this one customer who just kept coming back three times a week for the same burger, so often we even

Our burgers are secretly seasoned just before chargrilling and dripping with our unique range of housemade BBQ sauces. BURGER MAD: What is the most outrageous combination or extra that you have been asked or decided to make into a burger? The craziest thing we ever crafted was battering and deep-frying a whole burger, bun and all. We just did it for

DALLAS AND MISTY OWNERS, YANKEE D’S

named one of our off the menu burgers after him. He goes by the name of Jesse. BURGER OFF: Where from here? Is there something you would like to introduce, create or achieve in burger world? We have created a new burger that we hope to market to the world to help boost Cairns’s tourism, it has been on our specials board for a few weeks and is so tasty and so epic that we are going to re-brand. So, if your relatives or friends are ever in town bring them down for the greatest burger ever crafted, the “NQ JUCY LUCY”.

Scoo Brew is a 100% all natural, FRESH Kombucha locally handmade in Cairns using local ingredients. PROBIOTIC SUPER FOOD NO PRESERVATIVES FRESH PRODUCT 6 x LESS SUGAR THAN SOFTDRINKS FLAVOURED & COLOURED WITH 100% REAL FRUIT

Find us at Rusty's Market & Stockland Shopping Centre Check out our website for more stockists

www.SCOOBREW.com.au

Dining Guide Directory CAIRNS

Splash

Baked on Red Hill

Tamarind

100

Blu Marlin

Tha Fish

102

Bushfire

Tia`s Cafe

104

Cafe Strada

Villa Romana

105

Chambers, The

Waterbar & Grill

106

Cotton Club

Yankee D`s

108

Crystalbrook, Greenfields

Evo Burger

PORT DOUGLAS,

Flinders

THE NORTHERN BEACHES &

Golden Boat

ATHERTON TABLELANDS

Harbourside Bar & Kitchen

Chapter One

Hemingways Brewery

Ellis Beach Bar & Grill

Iyara by Sakare

Hemingways Brewery

La Fettuccina

Hidden@Yorkeys

Longevity

Jaques Coffee Plantation

Manning’s Pies

MacAlister Brewing Company

Merchant

Mossman Bowls Club

Movenpick

Obi’s Restaurant

O’Cha Cha

Reef House

Ochre

Rise & Bake

Perrotas At The Gallery

Pier, The

Scoo Brew

56 57

REAL BREAD AND TRADITIONAL PASTRIES MADE WITH LOVE • New gluten free kitchen • New seasonal brunch menu • Baked on site, handcrafted using the best ingredients, locally sourced wherever possible • No fillers, no stabilisers, no chemicals, no peanuts, no palm oil in our kitchen • Alfresco patio • Bike racks

Shop 4, 1 Windarra Street Woree QLD 4868 Opening Hours: Tuesday to Friday 7am to 3:30pm Saturday 7am to 12pm Rusty’s Markets Sheridan Street Entrance Cairns CBD 4870 Opening Hours: Friday and Saturday mornings 0403 296 344 bakedonredhill

Located on the water’s edge next to the Reef Fleet terminal, Blu Marlin Bistro offers outdoor casual dining, serving gourmet breakfasts and lunch 365 days a year! Be sure to follow us o FB and Insta to keep up to date with our events. We hope to see you enjoying our stunning views and our friendly staff.

BEST COFFEE IN TOWN!

ALL DAY BREAKFAST

FRESH LUNCHES

Our barista coffee is sure to satisfy the pickiest coffee connoisseur. We also offer fresh fruit chillers, milkshakes and juices. From 10 am onwards, wine, beer and cocktails are also available.

Start your morning off right with our delicious gourmet breakfasts that is sure to satisfy everyone in the family. Whether you are an early riser or in need of a recovery session, our all day breakfast is here for you.

Our lunch menu offers a wide variety of dishes honouring fresh and locally sourced ingredients wherever possible. Burgers, pastas and salads are on offer but don’t miss out on our lunch specials and tapas menu. Our “Grab n’ Go” menu offers a large selection of homemade quiches, breads and muffins. Great for a quick takeaway before heading out to the Great Barrier Reef.

(07) 4031 6222 1 Sp e n c e S t re et C a i r n s, Q u e e n sl a nd, Aust ralia

Bushfire Flame Grill serves up a unique experience, with award winning â&#x20AC;&#x2DC;Brazilian Inspired/Australian Style BBQâ&#x20AC;&#x2122; where metre long skewers of succulent Australian beef, pork, lamb and chicken are seasoned, marinated and roasted on their triple decker open flame churrasco grill, and then brought to your table to be expertly carved in front of your eyes! A range of condiments accompany the Churrasco Experience, as well as 60

the must-try offering of grilled sugar & cinnamon encrusted Mareeba Gold pineapple - beautifully caramelised, and carved from the skewer directly to your plate. (07) 4044 1879 info@bushfirecairns.com Bushfire Flame Grill Restaurant Cairns Corner of The Esplanade and Spence Street Cairns QLD 4870

07 4028 3860 Cafe Strada cafestradacairns @gmail.com 79 Lake Street Cairns City

OPENING HOURS Monday to Sunday 7:30 AM - 2:00 PM

A chic modern cafe bar in the heart of Cairns. Serving excellent coffee, breakfast and lunch by day with all tastes catered for. Cafe Strada has an up tempo menu, blending traditional favourites with modern Mediterranean and Asian fusion dishes, from classics dishes, exquisite crepes, vegan and vegetarian options. Always part of the community the chefs deliberately include local and seasonal produce, and the baristas grind locally

roasted Sipping Duck Coffee. With an emphasis on good service and good quality, Cafe Strada has become a firm favourite with locals and tourist alike. A secluded outdoor area and private function room add extra dimension to this already cool venue. For everything from a grab and go coffee and pastry, to a cold beer and a share platter with friends, Cafe Strada provides sanctuary in the busy city.

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

in a unique range of drinks, from traditionally elegant to the flamboyantly exotic! Meet for drinks and enjoy the impressive gastropub style menu at The Cotton Club. Offering a great selection from the grill, highlights include the Black Angus steak, Bass Strait Sirloin and Jack Daniels Pork ribs all cooked to your liking with fully customizable items meaning you can add your sides as you please! The menu also boasts 7 amazing burgers including vegan options & wonderful shared plates. Fronted by UK born Head Chef Eddie Richardson who has extensive experience and previous training in Michelin star restaurants, your experience is sure to be a fantastic one. Open daily from 11:30am â&#x20AC;&#x2DC;till late.

www.thecottonclubcairns.com.au thecottonclubcairns

Head Chef Eddie Richardson

+61 7 4031 6304 24 Shields Street, Cairns CBD

We are located 5 mins North of Palm Cove, on the pristine, unspoiled, 6km stretch of golden white sands of Ellis Beach, with our picturesque rainforest backdrop and amazing views over the Coral Sea overlooking Double Island. Whether youâ&#x20AC;&#x2122;re here for a day, week or hour, every day at Ellis Beach feels like a holiday!! Be it sharing a cold drink with friends or a table for dinner overlooking the Coral Sea, the staff at Ellis Beach Bar & Grill will make every visit enjoyable!! (07) 4055 3534 LOT 13 Captain Cook Hwy, Ellis Beach QLD 4879 www.ellisbeachbarandgrill.com.au

Ellis Beach Bar & Grill OPEN 7:00 AM - 8:00 PM Daily Want the Ellis Beach Bar & Grill brought to you? Contact us now about our new pop up kitchen

Evo Burger, a modern take on the classic burger hangout, where meals are made to order, using the freshest produce. Australia certified GMO free, Grass Fed Angus beef. Featuring tap beers and a rotating list of craft beer and wines, gourmet hand-spun thick shakes with house made syrups, a delicious range of sundaes and waffle cone soft serve ice-cream. All look as good as they taste!

Open 7 days from 10.30am-late 105 Lake St, Cairns CBD 4870 07 4211 2885

www.evoburger.com.au @evoburgercairns @evoburgercairns

Lunch Deal - Evo Burger, chips and a soft drink ONLY $15 Home delivery available through our partners UBER EATS and DELIVEROO.

07 4031 8833 34 - 40 Lake Street Cairns, Qld 4870 info@goldenboat.com.au www.goldenboat.com.au Golden Boat Chinese Restaurant Open 7 days 11:00 a.m - 2:30 p.m | 5:30 p.m - 10:00 p.m

Situated right in the heart of the city of Cairns, a cozy atmosphere with top to bottom glass wall immersed in tranquil classical music. Owned and operated by a highly experienced and renowned chef, you can be sure the food will be exceptional. Specialising in live seafood, traditional and modern Chinese cuisine. • Yum Cha lunch available 7 days a week. • A-la-carte dinner. • Fully licensed. • Take-Away available. • Private dining room available, please call for further information. 75

Hidden at Yorkeys is tucked

providence, the menu

away at the southern

offers a delightful range

end of the Yorkeyâ&#x20AC;&#x2122;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

Breakfast and Lunch: Wednesday to Monday Dinner: Friday & Saturday 0477 853 034 Corner Sims Esplanade & Kempton Street, Yorkeys Knob Cairns 4870 hiddenyorkeys@hotmail.com @hiddenyorkeys @hiddenyorkeys

Coming soon to Harbourside Bar & Kitchen! HB&K is excited to give you a sneak peek into it’s upcoming fully bio-dynamic and organic wine menu as well as a new mouth-watering winter food menu featuring dishes such as braised beef cheeks and Jamaican jerk chicken. Using a ‘paddock to plate’ and ‘vineyard to glass’ ethos, they are proud to delight guests with the fresh, local flavours and quality in their food and wine philosophy, making this inspiring spot on the peaceful northern end of the Esplanade an ideal place to dine out. Harbourside Bar & Kitchen will be sure to have something for everyone on their upcoming menu with a wide range of beers, specialty cocktails and over 150 different wines to choose from. The team are excited for the debut of the new menu so they can start serving their fully natural, sustainable, organic or bio-dynamic wines because as well as tasting great, they pair amazingly well with the local, fresh menu they offer.

Scan this QR code to download our app or visit our FB page to learn how to download and install.

Eat, Drink, Enjoy!! 4080 3015 209-217 The Esplanade, Cairns

IYARA BY SAKARE THAI CUISINE

Iyara by Sakare brings the heart of Thailand to Cairns, with traditional dishes that are bursting with the fresh and unique flavours of authentic Thai cuisine. With beautiful views over the inlet, the award winning restaurant will take you on a culinary journey that looks as good as it tastes. Open Daily 6pm to 10pm 0409 682 461 Level 1, 91 Esplanade Cairns CBD IyarabySakare IyarabySakare

w .

y a

r a

b y s

k a

r e

c o

m 79

The Jaques Coffee Restaurant and Cafe is situated in Mareeba on the Atherton Tablelands, in North Queensland, Australia, with a beautiful backdrop looking over the surrounding peaks of the Great Dividing Range. Along side the spring waters of Emerald Creek. The restaurant is situated at the centre of the Coffee Plantation with 85,000 Arabica Coffee trees on rich soils, boasting a smooth and 80

vibrant flavour unique only to our remarkable location. With the ever growing enthusiasm for coffee around the world, the Jaques Family are giving travellers, locals, coffee lovers and professionals an enchanting insight into the finer details of coffee from the tree to the cup in a relaxed setting. Enjoy lunch, coffee, cakes and scones on the large timber deck or browse the gift shop for something special to take home.

0740933284 www.jaquescoffee.com.au support@jaquescoffee.com 137 Leotta Road Mareeba QLD 4880 Australia Jaques Coffee Plantation

La Fettuccina has been celebrating wholesome, rustic Italian food for over three decades. Established in 1986, La Fettuccina has a well-earned reputation for providing consistently good food and excellent service. This delightful restaurant brings together all the elements of an authentic local Italian trattoria. Traditionally simple decor, a cosmopolitan team, and pasta made fresh every day are the hallmarks of this popular eatery. After thirty years “La Fett” has become the byword for Italian in Cairns and has developed a huge local following, as well as being a hit with tourists from all nations. Your experience can be outside ‘al fresco’ or choose intimate dining inside the restaurant. On any given night you will find La Fettuccina bustling with life, so it pays to reserve a table to avoid disappointment.

FOR RESERVATIONS: Phone +617 40315959 Website: www.lafettuccina.com GENERAL ENQUIRIES: info@lafettuccina.com 41 Shields Street Cairns, Queensland, Australia @CairnsItalianRestaurant

• create your own salad • mix and match your salads • pure super juices and smoothies • wraps

• organic coffee • fresh soups • nourish bowls • event catering

mention FNQ Food Magazine and BUY ONE, GET ONE FREE

NO ADDITIVES, NO CONCENTRATES, NO PRESERVATIVES Visit us at Cairns Central and Smithfield Shopping Centre @longevity_fnq 84

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

Established in 1936 by Hector and Dulcie Manning, Manning’s Pies is now proudly owned by grandsons, Dennis and Laurie Manning. Our family business has spanned over five generations with Dennis and Laurie’s sister-in-law, Julie Manning owning the cattle that we use in our pies. We do our best to source quality local ingredients, supporting other local businesses as much as possible. After spending time perfecting our recipes, we have recently started baking bread. Currently selling to the public from our takeaway shop as well as supplying various local grocers and cafes around Cairns. Our factory has the capacity to produce a high volume of fresh bread products and pies daily. Wholesale enquiries: 07 4054 3077 admin@manningpies.com.au Our takeaway shop and office is located at 194 Newell Street, Bungalow QLD 4870 Monday to Friday 6:30am to 2:30pm • Saturday 8:30am to 1pm

manningpies 85

övenpick takes the best from nature and crafts it into super premium ice-cream - from traditional flavours to the exotic! Choose a cup, a cone, or treat yourself to one of their decadent waffles or pancake stacks. Under the management of Anglicare North Queensland, the popular dessert bar has also become a ‘Get Set for Work’ venue, training young people as part of the Certificate II in Hospitality.

MON TO THURS 6:30am to 10:30pm FRIDAY 6:30am to 11pm SATURDAY 11am to 11pm SUNDAY 11am to 10:30pm 07 4041 3555 105 Esplanade Cairns CBD www.movenpick-icecream.com

movenpickcairns @movenpick_cairns

MOSSMAN MEMORIAL BOWLS CLUB A thriving historic bowls club in the heart of the traditional country town of Mossman. Offering a range of traditional food favourites, all beautifully presented in an up-to-date, fully

air-conditioned venue, featuring a well stocked bar with a range of ice cold beers, wines and soft drinks. A favourite with locals and visitors alike, make sure you drop in for a good feed, whether your staying locally or just passing through.

(07) 4098 1434 6-8 Johnston Road Mossman, QLD 4873

Hours 10:00 AM - 10:00 PM Daily

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

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

Opening Hours: Tuesday 5:30pm to around 8pm (last orders) Wed-Sat 12pm to 2pm 5:30pm to around 8pm (last orders) Sun-Mon Closed

+61 7 4051 7055 34 Lake Street, Cairns City QLD O’ CHA CHA Japanese Dining &Tea O’ Cha Cha Japanese Dining &Tea

Specialising in tasty and exciting international cuisine, fresh local steaks and seafood. Affordable family dining in Yungaburra. LUNCH Sat - Sun 12pm - 2pm DINNER Thur - Sun 5.30pm - 8.30pm

(07) 4095 2022 20 GILLIES HWY, YUNGABURRA, QUEENSLAND 91

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.

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.

Paperbark Restaurant and Bar at Kewarra Beach Resort is a tranquil, open air dining experience set amongst a Melaleuca rainforest backdrop. Our style of cuisine is modern Australian, with influences from our Asian neighbours, incorporating Native Australian ingredients with European cooking styles creating an experience reflective of the real Tropical Far North.

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

A Cairns favourite since opening in 1997, Perrotta’s at The Gallery has established an enviable reputation for excellent food, service, location and of course, coffee! Whether it’s for a simple catch up over drinks, or a romantic dinner, Perrotta’s at The Gallery is the ideal

venue - the local’s choice to watch the world go by, and to see and be seen!

Any pizza with a glass of wine, Peroni or Prosecco ONLY $25 - available all day / night

Open 7 Days a week 6:30am till 10:00pm 38 Abbott Street, Cairns CBD 4870 07 4031 5899 www.perrottasatg.com perrottasatg@hotmail.com @perrottas @perrottasatg 94

Reef House Restaurant has been nestled under the magnificent Melaleuca trees and palms since the 60â&#x20AC;&#x2122;s. Today, the views across to the Coral Sea still take your breath away and the candlelit ambience is intimate and romantic. 07 4080 2600 99 Williams Esplanade Palm Cove 4879 www.reefhouse.com.au

Our menus offer a variety of dishes using the amazing fresh produce of North Queensland, and our wine list compliments any choice and discerning palette.

Open Daily Breakfast 6:30am to 10:30am Lunch 12pm to 3pm Dinner 6pm to 9pm

Our six course Degustation menu with matching wines might be the perfect way to celebrate a special occasion or just spoil yourself... you deserve it! 95

ise & Bake Creperie, now serving at both ends of Smithfield Shopping Centre, offers a modern Australian cafe menu with European flair. From modern French crepes to classic patisserie treats, their menu boasts plenty of choices all made in house, with love. Rise and Bake also specialises in a range of gluten free desserts. The friendly and professional team is proud to offer freshly baked pastries daily as well as artisan sourdough breads from Baked on Red Hill. Locally roasted coffee provided by The Tattooed Sailor rounds off a great cafe experience. As well as cafe goodness, Rise & Bake also offer High Tea Parties and custom cakes for any occasion. • BREAKFAST • LUNCH • HOUSE MADE PATISSERIE • CUSTOM CAKES • HIGH TEA • CATERING • FRESHLY BAKED BREADS AND PASTRIES

0448 944 448 Smithfield Shopping Centre risebakecreperie risebakesmithfield

Monday to Sunday 8am to 4pm

now serving at both ends of Smithfield Shopping Centre

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 98

absolutely delicious, by celebrating fresh ingredients, and highlighting our regionâ&#x20AC;&#x2122;s amazing local seafood. The nautical themed restaurant is easy to find, right on the Esplanade, and children are welcome!

The best place to enjoy the bounty of the sea is by the sea.

07 4031 9300 eatfish@splashrestaurant.com.au 103 The Esplanade Cairns, Queensland Australia Splash Seafood Restaurant

OPENING HOURS Open 7 days 11:30am - 10:30pm Except Christmas & Boxing Day

100

102

Award winning seafood restaurant ideally located on the Cairns waterfront offering casual fine dining, perfect for Far North Queensland. Local fish and seafood cooked to perfection, with both traditional and modern flavours to suit every palate.

07 4041 5350 Shop 97b The Pier Shopping Centre Pierpoint Road, Cairns CBD www.thafish.com.au thafish.au thafishcairns OPEN DAILY 11:30AM UNTIL LATE

Thai Lao Vietnamese *vegan available

227 Sheridan St, Cairns North QLD 4870

Tiaâ&#x20AC;&#x2122;s Cafe is bright and cheery and serves a wide range of different Asian cuisines, as well as freshly squeezed juice and sandwiches, and hot or cold Vietnamese style coffee. Conveniently located on Sheridan Street, this BYO restaurant delights locals and tourists alike with the fresh and well-priced dishes - which can be customised to accomodate food allergies and vegan diets - for breakfast, lunch and dinner.

104

Mon-Fri 9am-9:30pm Sat 10am-9:30pm Sun 5pm-9:30pm Ph (07) 4031 2222 ` Tias-Cafe

Villa, as itâ&#x20AC;&#x2122;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. The team at Villa Romana sincerely thank their loyal customers, suppliers and staff for a fabulous 20 years in Cairns and look forward to many more.

Celebrating 20 years Open 7 days from 6:30am to 11pm 99 Esplanade, Cairns CBD 4870

07 4051 9000 @VillaRomanaCairns @villaromanacns www.villaromana.com.au 105

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

106

Pier. Big flavours dominate the menu, and it’s no wonder it’s the local’s choice for lunch and dinner. The interesting art and decor meshes with vibrant music to create

a warm and inviting space where you can savour the hearty value for money food while enjoying the spectacular views of Marlin Marina and Mt Yarrabah.

(07) 4031 1199 info@waterbarandgrill.com.au Pier Shopping Centre Pier Point Rd, Cairns QLD Australia Waterbar and Grill Steak House

ankee D’s Bar ‘N’ Q brings American street food to Cairns serving chunky steak burgers and juicy fried chicken, along with hotdogs, ribs, seafood, salads and cheesy fries! The big black smoker in the laneway is the heart of the kitchen, adding a

108

signature flavour, further enhanced by their housemade sauces, seasonings, marinades and ketchup. With beer on tap and a variety of spaces, Yankee D’s is gaining a reputation for big, bold flavour combinations that you won’t be able to resist!

Far North Queenslands’ new and innovative laneway space, Laneway Green is now open serving up good food and good vibes with Yankee D’s Bar N Q and GOAT Productions.

07 4033 2299 312-314 Mulgrave Road Cairns QLD 4870 yankeedsbarnq yankeeds Tuesday to Sunday 10:30am to 9pm

Map Number

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

110

1 2 3 4 5 6 7 8 9 10

Page Number

Blu Marlin Bushfire Cafe Strada Chambers, The Cotton Club Crystalbrook, Greenfields Evo Burger Flinders Golden Boat Harbourside Bar & Kitchen

59 60 62 64 68 61 72 74 75 78

Map Number

11 12 13 14 15 16 17 18 19 20

Hemingways Brewery Iyara by Sakare La Fettucina Longevity Manning's Pies Merchant Movenpick O'Cha Cha Ochre Perrotas At The Gallery

Page Number

Map Number

2 79 82 84 85 86 87 90 92 94

21 22 23 24 25 26 27 28 29

Page Number

Pier, The Scoo Brew Splash Tamarind Tha Fish Tia`s Cafe Villa Romana Waterbar Yankee D`s

20 56 98 100 102 104 105 106 108

Map Number

Page Number

Chapter One

Ellis Beach

Bar & Grill 3

Hemingways

Brewery 4

Hidden@Yorkeys

Jaques Coffee

Plantation 6

MacAlister

Brewing Company 7

Mossman Bowls

Club

112

Obi's Restaurant

Reef House

Rise & Bake

Baked on Red Hill Blu Marlin Bushfire Cafe Strada Chambers, The Chapter One Cotton Club Crystalbrook, Greenfields Ellis Beach Bar & Grill Evo Burger Flinders Golden Boat Harbourside Bar & Kitchen Hemingways Brewery Hidden@Yorkeys Iyara by Sakare Jaques Coffee Plantation La Fettucina Longevity MacAlister Brewing Company Manning's Pies

114

Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y

Y Y Y Y Y Y Y Y Y Y Y Y Y Y

Y Y Y Y Y Y Y Y Y Y Y Y

Y Y Y Y Y Y Y Y Y Y Y

ACCESSIBLE

FREE WIFI

LICENSED

BYO

VEGAN FRIENDLY

PET FRIENDLY

CHILD FRIENDLY

TAKEAWAY

FUNCTIONS

DINNER

LUNCH

BREAKFAST

Index

Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y

Merchant Mossman Bowls Club Movenpick O'Cha Cha Obi's Restaurant Ochre Paperbark, Kewarra Beach Resort Perrotas At The Gallery Pier, The Reef House Rise & Bake Scoo Brew Smithfield Shopping Centre Splash Tamarind Tha Fish Tia`s Cafe Villa Romana Waterbar Yankee D`s

Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y

Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y

Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y

ACCESSIBLE

FREE WIFI

LICENSED

BYO

VEGAN FRIENDLY

PET FRIENDLY

CHILD FRIENDLY

TAKEAWAY

FUNCTIONS

DINNER

LUNCH

BREAKFAST

Index

Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y

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

FNQ Food magazine Issue 7

Articles inside

MOCKA'S Turns 50