FNQ Food Magazine 2024

Refreshingly

Scoo Brew Kombucha is a 100% all natural, FRESH kombucha handcrafted in Cairns, flavoured with 100% real fruit, no essences, oils, concentrates, extracts, added sugar, preservatives or stevia, just the way

A note from the

EDITOR

“It was the best of times, it was the worst of times.” While FNQ may be far removed from the Dickensian milieu, this past year has illustrated a remarkable duality within our food and beverage sector. On the one hand, the region has witnessed a meteoric rise in craft distilleries, with local artisans creating spirits that are garnering acclaim and accolades both nationally and internationally. Our chefs and restaurants have not lagged behind either, amassing a plethora of culinary awards that celebrate the innovation, expertise, and dedication inherent in every corner of our vibrant community.

Yet, this year has also brought forth unprecedented challenges. Devastating floods have wreaked havoc on homes and businesses, leaving a trail of destruction that will take years to fully ameliorate. The cost of living has surged, placing an onerous burden on both residents and visitors. Accommodation shortages have exacerbated these woes, making it increasingly difficult for tourists to find places to stay and for locals to afford to live comfortably. All of this has been compounded by a stagnation in tourism dollars, as fewer visitors translate to less revenue flowing into the region’s economy.

Despite these adversities, the indomitable spirit of FNQ’s food and beverage community remains unbroken. Indeed, it is this very resilience that we aim to celebrate in this issue of FNQ Food Magazine. Our local industry has demonstrated remarkable tenacity, adapting to the evolving circumstances with creativity and determination. This issue is dedicated to exploring these stories of perseverance, triumph, and the relentless pursuit of excellence.

We begin by delving into the burgeoning craft distillery scene. FNQ is rapidly becoming renowned for its exceptional spirits, from tropical gins infused with local botanicals to rums that encapsulate the essence of our sun-soaked shores. These distilleries are not merely producing beverages; they are crafting experiences that narrate the story of our region’s unique landscape and culture. We visit some of the standout distilleries, meet the passionate individuals behind them, and learn about the meticulous processes that render their products truly extraordinary.

Next, we turn our attention to the culinary scene. The past year has seen our chefs and restaurants ascend to new heights, earning recognition for their innovative approaches to cuisine. We highlight the award-winning establishments that have positioned FNQ on the culinary map, showcasing their signature dishes and the stories behind their success. From fine dining to casual eateries, we explore the diverse flavours that define our region, offering something for every discerning palate. However, it is not solely about the success stories. We also address the challenges that continue to impact our community. We converse with local business proprietors who have borne the brunt of

the floods, learning about their struggles and their aspirations for the future. We scrutinise the economic factors contributing to the rising cost of living and the accommodation shortage, shedding light on the issues that demand urgent attention.

Through it all, one thing remains unequivocal: the spirit of FNQ’s food and beverage community is indefatigable. We are a region that refuses to be defined by our challenges, instead using them as a catalyst to drive innovation and growth. This issue of FNQ Food Magazine is a testament to that spirit, celebrating the best of times while acknowledging the worst.

Whether you are a tourist seeking unforgettable dining experiences or a local eager to rediscover your backyard, we invite you to join us on this journey. Together, let us celebrate the vibrant, resilient spirit of FNQ’s food and beverage scene and look forward to a future replete with even more culinary adventures.

David Leith Editor

Editor/Publisher | David Leith

Executive Editor | Jodie Ferrero

Designer | Liagi Mateo

Writers

David Leith

Jodie Ferrero

Michelle Gaduzo

Photographers

David Leith

Sales

Jodie Ferrero

Catherine Swan

With thanks to Tourism Tropical North Queensland

Printed in Queensland by Printcraft Qld Pty Ltd 37 College Street, Hamilton 4007

Published by FNQ Media Pty Ltd 211 Hartley Street, Cairns 4870

Distribution enquiries - distribution@fnqfood.com.au

Welcome to the 3rd special edition of FNQ Food Magazine!

The magazine is now in its 7th year and is recognised as the premier showcase of food and beverage in the region.

The past 12 months have been incredibly tough for the industry, from facing a once-in-a-lifetime natural disaster to the day-to-day adaptation to a cost of living crisis.

We are immensely proud to represent this region and deeply grateful for the unwavering support and collaboration from the individuals and businesses who work with us to craft our publication. Working with such inspiring local producers, awardwinning distillers, beloved cafes, and celebrated restaurants has been a true pleasure. Their dedication and creativity shine through in every story we share in this gourmet guide to the region.

I would like to personally thank everyone, both named and unnamed, who have helped us produce something amazing in spite of the many hurdles. Special thanks to our staff, writer Michelle Gaduzo, and designer Liagi Mateo, who have been instrumental in making this edition.

Within these pages, you’ll find a rich tapestry of stories celebrating the vibrant food and drink scene of Far North Queensland. Each article offers a glimpse into the lives and passions of the remarkable people who make our region truly exceptional.

So, here it is—a collection of the best for you to savour.

Warmest regards,

Executive Editor FNQ Food

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Phone enquiries - 5641 2200

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Celebrating Excellence in Local Food: A Journey Through Far North Queensland’s Culinary Delights

This year, we invite you to embark on a celebration of local food and excellence in Far North Queensland. Our theme, “A Journey Through Culinary Excellence,” highlights the rich tapestry of flavours and the remarkable individuals and places that make this region a gastronomic paradise.

Whether you are a first-time visitor or a long-time resident, we welcome you to explore the journey of food from paddock to plate, and from sea to serve. Experience the journey of our awardwinning distillers, brewers, and winemakers, each contributing to the vibrant and diverse culinary landscape. From complex terrains to simple, stunning vistas, every dish tells a story, featuring the freshest ingredients sourced closer to their origins than anywhere else.

Far North Queensland is a unique region, stretching from the red dirt to the reef and the prehistoric rainforest, all within easy reach of one of Australia’s most cosmopolitan cities. With its busy airport and a variety of accommodations ranging

from luxurious resorts to budget-friendly stays, the region is both geographically and historically exceptional. Beyond its natural beauty, it boasts some of Australia’s finest farming and fishing industries.

FNQ is a literal and metaphorical paradise for foodies, offering some of the shortest food miles and the most exotic produce in the world. The region is not only prolific in the production of fantastic food and drink but also hosts stunning venues where local bounty is transformed into culinary delights. Enjoy seafood freshly pulled from local waters, freeranging beef, and fruits unique to this region, all of which cater to a voracious national and international demand.

Local creativity thrives here, with a proliferation of craft breweries, small-batch distilleries, wineries, and artisan food makers utilising the freshest ingredients. From the smallest takeaways to multi-hatted fine dining establishments, everyone is in tune with what’s local and seasonal. The renowned Rusty’s Markets, a virtual centre point of Cairns, epitomises the region’s dedication to local produce.

Our wholesalers have adapted to meet the growing demand for local ingredients, providing an incredibly diverse array of cuisine types. This allows for a unique dining experience tailored to any taste.

We welcome you to discover and curate your own journey through the food and drink of Far North Queensland. Enjoy every bite and sip as you celebrate the excellence of our local culinary scene.

Look out for QR codes throughout this magazine, which will direct you to more information about the accompanying articles. This QR code will take you to our website, where you can sign up for our regular email newsletter and stay updated with everything FNQ Food!

FNQ Food Magazine, Your what’s where, how and who for Food and Drink in FNQ

Food Events

Feast of the Senses

The Feast of the Senses is a Tropical Food Experience and the Cassowary Coast’s major festival centred around the town of Innisfail, an hour’s drive south of Cairns. The festival showcases our region’s impressive variety of rare and exotic fruits and local produce including meat, seafoods, herbs, spices and wine. Featuring food trails, river feast, market day extravaganza and gala dining events. This event is held annually in March. www.feastofthesenses.com.au

Cairns Craft Beer Festival

The Cairns Craft Beer Festival is an exciting event that showcases some of the best craft breweries and distilleries in the region. With a variety of freshly made brews from Macalister Brewing Company, Coral Sea Brewing Company, Barrier Reef Brewing Company, Billycart Brewing Company, Maggie Island Brewing and Hemingway’s Brewery and distilleries such as Devils Thumb, Mount Uncle, and Wolf Lane, there’s sure to be something for everyone’s taste buds. This event is held annually in May. www.hemingwaysbrewery.com

Port Douglas Carnivale

Port Douglas Carnivale is an annual festival held in the idyllic coastal town of Port Douglas. Featuring an exciting lineup of events, including the famous street parade, live music performances, food and wine events, and a range of sporting activities. Visitors can also look forward to a stunning fireworks display that will light up the sky over Four Mile Beach. Food and wine lovers will delight, as the festival offers a range of culinary experiences, from wine tastings and cooking demonstrations to food stalls and pop-up restaurants, there’s something for everyone to enjoy. This event is held annually in May. www.carnivale.com.au

TASTE Port Douglas

Taste Port Douglas is an annual food and wine festival that takes place in the beautiful tropical paradise of Port Douglas. With an exciting lineup of culinary talent and an impressive array of food and wine, the festival brings together some of Australia’s most celebrated chefs, restaurateurs, and winemakers, showcasing the best of what the region has to offer. From fresh seafood to locally sourced meats, Taste Port Douglas offers a range of delicious dishes that celebrate the unique flavours of Tropical North Queensland. This event is held in August each year.

www.tasteportdouglas.com.au

Salt House Food and Wine Festival

The Salt House Food and Wine Festival is a must-visit event for food and wine enthusiasts alike. This festival is held annually and showcases the best of local and international cuisine, as well as some of the finest wines from around the world. The festival takes place at the Salt House in Cairns, a stunning waterfront venue that offers a perfect backdrop for this gastronomical celebration. With a wide selection of winemakers, distillers, brewers, and producers on display, attendees are sure to find something that piques their interest and provides a fabulous opportunity to enjoy the best of FNQ’s local produce. This event is held in August each year. https://salthouse.com.au/food-and-wine-festival/

Cairns Festival

The Cairns Festival is a much-anticipated annual event, a celebration of the city’s diverse culture and rich history, with events and activities that showcase the best of the region. The Cairns Festival takes place over ten days with concerts, performances, art exhibitions, food markets, and much more, all designed to entertain and delight visitors. Whether you’re a foodie, a music lover, or an art enthusiast, there’s something for everyone at this vibrant and exciting event. This event is held at the end of August / beginning of September each year. www.cairns.qld.gov.au/festival

Local Markets

MARKETS

Far North Queensland is home to a number of markets that offer an exciting range of shopping, eating, entertainment and people-watching for both locals and tourists.

Port Douglas Markets - Held every Sunday, this market offers a range of goods including fresh produce, arts and crafts, fashion, and jewellery.

Kuranda Original Rainforest Markets - Open daily, this market offers a unique shopping experience with a focus on locally made and sustainable products.

Mossman Markets - Held on Saturdays, this market offers a range of local produce, handmade crafts, and unique gifts.

Yungaburra Markets - Held on the fourth Saturday of each month, this market offers a range of handmade crafts, local produce, and live music.

Rusty’s Market - Open Friday to Sunday, this market is a popular spot for fresh produce, with a range of tropical fruits, vegetables, and herbs on offer.

Palm Cove Markets - Held on the first Sunday of each month, this market offers a range of handmade crafts, jewellery, and local produce.

Holloways Beach Markets - Held on the second Sunday of each month right on the beachfront, this market is a treasure trove; you never quite know what you’re going to find.

Mareeba Markets - Held on the second Saturday of each month, this market offers a range of locally grown produce, arts and crafts, and handmade gifts.

Cardwell Markets - Held on the third Sunday of each month, this market offers a range of handmade crafts, local produce, and live entertainment.

Mission Beach Markets - Held on the first and third Sunday of each month, this market offers a range of handmade crafts, jewellery, and locally grown produce.

Discovering Local Producers:

A Taste of Far North Queensland

Far North Queensland has long been celebrated for its rich and diverse food production. This region excels not only in quantity but also in the variety of its offerings. In the following pages, we will introduce you to some of the extraordinary products inspired by this remarkable area. These local delights can easily become a part of your weekly grocery list or serve as delicious souvenirs that will remind you of the unique flavours of this vibrant region, even if you consume them straight away!

AUSSIE PEPPER: THE SPICE OF SILKWOOD

Aussie Pepper, produced by L&L Pepper Farms, is Australia’s only commercial black pepper farm, located in Silkwood, Far North Queensland. Established in the late 1980s by Levi and Louis Campagnolo, the farm is now managed by Donna Campagnolo. With over 5,000 pepper plants spanning three hectares, the farm produces two to three tonnes of high-quality, pesticide-free pepper annually. The hand-harvested pepper is sun-dried and available in local IGAs and speciality stores nationwide. Known for its robust flavour, Aussie Pepper supports sustainable farming practices and prides itself on using parasitic wasps for pest control. This unique spice has become a staple in Australian kitchens and beyond, celebrated for its rich taste and commitment to quality.

CHARLEY’S AUSTRALIAN CHOCOLATE: LOCAL EXCELLENCE FROM MISSION BEACH

Nestled in the lush landscapes of Mission Beach, Charley’s Australian Chocolate stands out as a premier local producer of fine chocolate. Their commitment to the “Cocoa Tree to Chocolate Bar” philosophy ensures that every bar is crafted with the utmost care and precision. Charley’s plantation-grown cocoa is processed on-site in Queensland, resulting in multi-award-winning chocolate that has captured the hearts of many.

Their range includes seven plain single-origin varieties, each offering a unique taste experience. Additionally, Charley’s celebrates Australian flavours with inclusions such as Davidson Plum, Roasted Macadamia, Lemon Myrtle, and Beach Coconut. These quintessentially Australian ingredients add a distinct twist to their premium chocolate, making it not just a treat but a journey through the flavours of the region. Charley’s dedication to quality and local ingredients highlights their role as a cherished producer in the community.

DAINTREE TEA: PURE, NATURAL, AND LOCALLY GROWN

Daintree Tea, produced by the Daintree Tea Company, is a distinctive black tea grown in the lush Daintree Rainforest region of Far North Queensland. Established in 1978 by the Nicholas family, the tea is cultivated on the Cubbagudta Plantation near Cape Tribulation, an area known for its high rainfall and rich, red granite alluvial soils, ideal for tea cultivation.

The tea is pesticide-free, with no additives, and is processed within 24 hours of harvest to ensure maximum freshness. The plantation practises sustainable farming, taking advantage of the natural environment to grow tea without the need for chemicals. This results in a pure, flavourful tea that is both vegan-friendly and gluten-free.

Daintree Tea is available in both loose leaf and tea bag forms and can be purchased directly from the farm’s roadside stall or through various online retailers. The tea is known for its smooth, earthy taste and low tannin content, making it a favourite among tea connoisseurs.

FENGLEHORN SAUCES: A TASTE OF CAIRNS

Fenglehorn Sauces, founded by Michael Hayman in Cairns, Far North Queensland, offers a range of award-winning, artisan sauces and rubs. The brand emphasises using over 95% Australian-grown produce, celebrating the natural flavours and heat of individual chilli varieties without fillers like tomato or capsicum. Each product is handcrafted, low in sugar, and free from thickeners and preservatives.

Fenglehorn’s lineup includes popular options like Sweet Chilli Sauces and Woosty Sheer Black Sauce. The brand has achieved significant milestones, including export deals to major retailers in the USA, highlighting its commitment to quality and innovation. Fenglehorn Sauces reflect the rich, diverse ecosystems of Far North Queensland, making them a staple in kitchens locally and internationally.

Fenglehorn’s dedication to natural ingredients and exceptional flavours has garnered a loyal following, solidifying its reputation as a leader in the gourmet sauce market. Their products are perfect for enhancing a variety of dishes, adding a distinctive and delicious touch to every meal.

FEEL GOOD BANANAS: A HEALTHY, SUSTAINABLE TREAT FROM FAR NORTH QUEENSLAND

Feel Good Bananas, founded by SkyDiving legend Mike McGrath, offers a nutritious and eco-friendly alternative to traditional ice cream. Based in Mission Beach, Far North Queensland, the company produces organic, hand-cut bananas dipped in organic chocolate. These bananas are sourced locally and flash-frozen to retain their natural texture and flavour, creating a treat that feels like ice cream.

The company is dedicated to sustainability, using solar-powered production facilities and biodegradable packaging. This commitment has led to Feel Good Bananas outselling traditional ice cream brands in various locations across Australia, including major cities like Sydney. By reducing food waste and supporting local farmers, Feel Good Bananas not only delivers delicious treats but also promotes ecofriendly practices. This dedication has earned them a loyal customer base and a growing number of stockists, making their unique and sustainable products widely appreciated.

ISABEL’S SWEET CHILLI CHUTNEYS: A FAMILY-RUN DELIGHT

Isabel’s Sweet Chilli Chutneys is a proud Australian family-run business based in Millaa Millaa, Far North Queensland (FNQ). Renowned for their vibrant flavours and artisanal quality, these chutneys are made with passion and a commitment to using local produce. Isabel’s range captures the essence of FNQ, blending sweet and spicy notes in six different heat strengths to cater to all taste preferences.

Each jar of Isabel’s Sweet Chilli Chutney is crafted from all-natural ingredients, ensuring a product that is preservative and chemicalfree, vegetarian, and vegan-friendly. Perfect as a marinade, dip, or accompaniment, these chutneys enhance meats, cheeses, and even sandwiches with a burst of flavour.

Isabel’s dedication to quality and a knack for balancing sweetness with a hint of heat make these chutneys a must-have in every FNQ kitchen. Proudly Australian-owned and operated, Isabel’s Sweet Chilli Chutneys offer a genuine taste of the region, elevating your culinary creations with a touch of local charm.

JAQUES COFFEE: A RICH LEGACY IN MAREEBA

Jaques Coffee Plantation, located in Mareeba on the Atherton Tablelands, Far North Queensland, has a storied history and is a testament to innovation in Australian coffee production. Established by the Jaques family, who immigrated from Africa, the plantation spans 85,000 Arabica coffee trees and boasts a rich history dating back to the 1980s.

The Jaques family, passionate about coffee, settled in Mareeba due to its ideal climate and soil conditions similar to those in Africa. They pioneered the development of the world’s first mechanical coffee harvester, Coffee Shuttle One, revolutionising the coffee harvesting process and making it commercially viable in Australia.

Today, Jaques Coffee Plantation offers a unique agri-tourism experience with a fully licensed café and restaurant, an onsite roastery, and guided tours showcasing the journey from bean to cup. Visitors can enjoy barista-made espresso and explore the picturesque plantation, making it a must-visit destination for coffee enthusiasts.

KURANDA COOKIES: A DELICIOUS FNQ TRADITION

Kuranda Cookies, based in Kuranda, Far North Queensland, has been a local favourite for over 35 years. Founded by Thelma and Jeff in their home kitchen, the brand has grown into an iconic name in FNQ, now enjoyed across Australia and internationally. Recently, Jono and Tip Cowie, the new owners, have continued the tradition of baking these artisan cookies with love and care.

The cookies are made using premium local ingredients, including Wondaree Macadamias, real butter, free-range eggs, and Swiss chocolate. The bakery prides itself on its commitment to quality and sustainability, producing cookies that are both delicious and environmentally friendly. With a variety of flavours, including glutenfree options, Kuranda Cookies offer something for everyone. Whether enjoyed with a cup of coffee or as a sweet treat, these cookies capture the essence of FNQ’s culinary heritage.

LITTLE TUNA: SUSTAINABLE AND LOCAL TUNA FROM FAR NORTH QUEENSLAND

Little Tuna is a standout in the Australian seafood market, offering high-quality tuna sustainably caught off the coast of Queensland. Founded by Kate and Rowan Lamason in 2016, the company focuses on providing 100% Australian-caught, owned, and made products. The tuna is caught using sustainable long-line fishing methods, ensuring minimal environmental impact.

Kate Lamason, a prominent figure in the seafood industry and advocate for women in fisheries, has received significant recognition for her contributions, including the 2024 AgriFutures Rural Women’s Award for Queensland. This award acknowledges her innovative approach and commitment to sustainable fishing practices.

Little Tuna’s products are notable for their quality, featuring chunky tuna steaks in a variety of flavours such as plain oil, olive oil, and lemon myrtle. These products are free from preservatives and additives, packed in glass jars to showcase the freshness and quality of the tuna. The company’s mission is to offer Australians a premium, locally sourced alternative to imported canned tuna.

MISTY MOUNTAINS FULL CREAM MILK: LOCAL AND CREAMY GOODNESS

Misty Mountains Full Cream Milk is a premium dairy product sourced from Jersey cows grazing on the lush Atherton Tablelands in Far North Queensland. This family-owned company takes pride in producing rich and creamy milk that retains its natural cream layer on top. Jersey milk is celebrated for its high content of essential vitamins and minerals, including zinc, iodine, and vitamins A, B, D, and E. It also boasts about 20% more protein and calcium and 25% more butterfat than average milk, making it a highly nutritious choice.

The milk is processed gently to maintain its natural qualities, ensuring a product that is both delicious and wholesome. Misty Mountains supports local farmers by ensuring fair pay and maintaining low food miles. Their range includes full cream, low cream, and lactose-free options, all made from 100% Jersey milk and gluten-free.

Choosing Misty Mountains Full Cream Milk means enjoying a delicious, high-quality product while supporting sustainable local farming practices.

SWEET BUZZ HONEY: A TASTE OF FAR NORTH QUEENSLAND

Sweet Buzz Honey is a distinguished honey brand from Far North Queensland, known for its 100% raw and unpasteurised honey. This premium honey is harvested from beehives located near World Heritage-listed rainforests, which provide a unique and pristine environment for the bees. The diverse flora of the region, including swamp bloodwood, box, macadamia, mango, and lilly pilly blossoms, infuses the honey with distinct tropical flavours.

Owned and operated by Honey Providore, Sweet Buzz Honey benefits from their commitment to sustainable beekeeping practices and support for local beekeepers. The honey is available in various sizes and forms, including jars and honeycomb, making it a versatile addition to any pantry.

With its rich taste and commitment to quality, Sweet Buzz Honey stands out as a natural and delicious product, reflecting the unique biodiversity of Far North Queensland.

Brewing Perfection:

Scoo Brew Kombucha

Embarking on the quest to find the perfect wine or beer can take time, and the same holds true for kombucha. This fermented tea comes in an array of flavours, each boasting remarkable health benefits. Scoo Brew Kombucha, a Cairns-based business, exemplifies this journey, using local produce to create a cold, mouthwatering, slightly effervescent brew.

Originating in China, kombucha’s fermentation process yields probiotics - the beneficial bacteria essential for a healthy gut. The visionary behind Scoo Brew, Amanda Hargrave, turned to these benefits after her battle with breast cancer. Post-recovery, she sought natural ways to maintain her health, leading to the discovery of fermented foods and, ultimately, kombucha.

In 2016, Amanda began experimenting with the fermented tea, and by the following year, she was producing 50 litres weekly for family and friends. Realising the demand for her product, Scoo Brew

Kombucha was born. By 2017, Amanda was selling Scoo Brew at the iconic Rusty’s Markets, where it quickly gained popularity leading her to bottle kombucha for IGA supermarkets across the region. The rapid growth of the business was astounding. Before long, Scoo Brew was available in stores right across North Queensland, and today can be found at over 100 stockists.

This swift success speaks volumes about the quality of Amanda’s product. Handcrafted with naturally brewed probiotics, Scoo Brew Kombucha contains no artificial colours or flavours. Raised in Cairns, Amanda is dedicated to sourcing her ingredients locally. “If I can’t get it from Cairns, then I’ll get it from the region; if not the region, then within the state; if not the state, then within Australia. If I can’t do that, then I just don’t get it,” she laughs.

Amanda offers seven standard wholesale flavours, available bottled and on tap. Other flavours in the range include super greens, apple and beetroot, tropical, apple, and an exciting flavour of the week made with fresh, local ingredients. These are all available at her stall at Rusty’s Markets, with the option for customers to refill their bottles at the stall.

Despite the growing appreciation for kombucha, Amanda often meets customers hesitant to try the allnatural drink, unaware of its highly beneficial nature. “It’s very much an educational journey at the moment, trying to explain to people that kombucha is very much like wine or beer; every brew tastes different,” she explains.

“Due to Scoo Brew’s unique fermentation process our small batch kombucha is naturally low in sugar and is packed full of naturally occurring probiotics, organic acids, live cultures, antioxidants and essential vitamin Bs, which all help keep your gut the healthiest it can be.”

Amanda’s dedication to quality, sourcing locally and education has propelled Scoo Brew Kombucha to its current heights. Her journey from cancer recovery to kombucha entrepreneur underscores the transformative power of natural health options. So, whether you are a seasoned kombucha lover or a curious newcomer, Scoo Brew offers a delightful and healthful experience worth exploring. Cheers to discovering your perfect Scoo Brew Kombucha flavour.

Bar, Rusty’s Markets, Cairns 0422 225 936

Scoo Brew Kombucha

The Reef Hotel Casino

Eat, Drink, Meet, And Play.

For more than a quarter-century, The Reef Hotel Casino has been a favourite among locals and visitors alike, renowned for its impeccable service and diverse dining experiences. It has firmly established itself as a beacon of excellence, showcasing Cairns to the world through its top-tier accommodations, lively entertainment, gaming facilities, and an array of dining options.

Entering the foyer feels like stepping into an enchanted underwater world. Guests are immediately captivated by the stunning digital tower and floor aquarium, where the thrill of ‘finding Nemo’ gliding past is ever-present. Throughout the venue, nods to the reef abound, with beautiful timber embellishments mimicking waves on the walls and ceilings adorned with Paua shells, offering a serene escape from the tropical heat outside.

With a myriad of entertainment options under one roof, visitors are sure to find their perfect way to unwind. Whether enjoying live music from celebrated local and international artists or catching the latest sports action on the big screen with friends, The Reef Hotel Casino offers something for everyone and more.

The highlight undoubtedly lies in its award-winning restaurants, promising to delight taste buds with flavours from around the globe. Start your day with an à la carte breakfast or a perfectly brewed coffee at Merchant Artisan Food & Coffee. Immerse yourself in Asian culinary delights at Soy Kitchen Street Food, grab a casual bite at Flinders Bar and Grill, or indulge in a fine dining experience at the acclaimed Tamarind Restaurant. The dining choices are as varied as they are delightful.

The Pullman Reef Hotel Casino also provides an ideal venue for any event, whether a gala dinner, wedding, conference, or corporate function. With catering available from their stunning restaurants, every occasion is guaranteed to be memorable.

Let’s explore the enticing dining venues at The Reef Hotel Casino:

MERCHANT ARTISAN FOOD AND COFFEE

For coffee aficionados, Merchant offers specialised coffees that are simply divine, paired with a breakfast menu bursting with flavours from Far North Queensland. Dedicated baristas ensure that each espresso, especially with Merchant’s house blend, Blackbird—a specialty coffee from Blackbird Local Coffee Roasters—is perfection itself. This harmonious blend of beans from PNG, Sumatra, Nicaragua, and Honduras delivers a sublime taste.

Whether seated in the dining area, a comfortable high-back armchair, or enjoying the morning sun on the beautiful deck, Merchant is a popular spot for early business meetings and casual catch-ups alike. The deck is also favoured by local pet owners who enjoy their mid-morning coffee with their furry friends. Merchant is also available for private functions in the evenings.

FLINDERS BAR AND GRILL

Located in the lively heart of the casino, Flinders Bar & Grill offers fast and friendly bistro-style service in an over-eighteen venue. Contrasting with the casino’s hustle, Flinders exudes a relaxed tavern atmosphere where patrons can enjoy classic Aussie pub fare with a twist. Fresh local produce elevates traditional dishes, including the signature wagyu burger and a hearty chicken parmigiana served with a local Tablelands salad. Lighter meal options are also available, perfect for a quick bite alongside a pot of beer or a glass of wine.

The epitome of fine dining at The Reef Hotel Casino, Tamarind Restaurant boasts a collection of coveted Chef Hat awards and recognition as the continent winner for Fusion Cuisine in Australia and Oceania at the World Luxury Restaurant Awards. Beloved for special occasions, Tamarind offers an elegant dining experience with dishes crafted from the freshest local produce. The dining room, softly lit with crisp white linens and timber accents, sets the stage for an unforgettable evening. Tamarind’s ‘Australian Freestyle’ cuisine evolves with seasonal offerings, showcasing innovative flavours complemented by an impressive selection of Australian wines, local beers, and creative cocktails.

The Reef Hotel Casino is a destination where every visit promises exceptional dining, entertainment, and hospitality.

SOY KITCHEN STREET FOOD

Soy Kitchen street food blends Asian culinary mastery with a vibrant atmosphere within The Reef Hotel Casino complex. Located in the historic Customs House, it features direct street access and a lively setting adorned with restored timberwork and modern street art murals. Artifacts from the countries inspiring the menu, such as cherry blossom trees, enhance the ambiance, offering both open and intimate dining spaces. The menu showcases a fusion of Asian flavours using fresh local ingredients, perfect for sharing over drinks during happy hour.

TAMARIND RESTAURANT

Discovering the Best Restaurants in Far North Queensland A Culinary Odyssey:

Far North Queensland is a culinary utopia that promises an extraordinary gastronomic journey. With its rich tapestry of diverse produce and impressively short food miles, this region is a beacon for food enthusiasts. A heritage deeply rooted in multicultural and indigenous food traditions has cultivated an array of cuisines, each presented with a unique flair in an unparalleled environment.

In the pages that follow, we invite you to embark on a sophisticated exploration of the restaurants that define this tropical paradise. Our journey delves into the heart of Far North Queensland’s culinary scene, where every meal is a story, every venue a destination, and every dish a testament to the region’s commitment to excellence. You’ll discover passionate chefs and restaurateurs dedicated to showcasing the finest local produce, ensuring that dining here is a sublime experience.

Imagine savouring tender calamari that melts in your mouth, or indulging in a fragrant curry that transports you to exotic locales, all while knowing that the ingredients are sourced from just around the corner or up the hill. This proximity to the source imbues each dish with a freshness and vitality that is simply unmatched. The region’s restaurants pride themselves on creating menus that reflect the seasons and the bountiful offerings of the local landscape.

Dining in Far North Queensland is more than just a meal—it’s an immersion in a world where the culinary arts are celebrated and innovation thrives. From casual beachside eateries to sophisticated fine dining establishments, the variety and quality of dining experiences are astonishing. Each restaurant, whether it’s a quaint café or a multi-hatted venue, contributes to the rich mosaic of flavours that define this region.

As you read on, you’ll encounter stories of culinary visionaries and iconic eateries that have become landmarks in their own right. We’ve meticulously curated a selection of restaurants that epitomise the best of what Far North Queensland has to offer. These pages will guide you through an odyssey of taste, texture, and tradition, showcasing the exceptional talent and creativity that make dining here a truly memorable experience.

Prepare to indulge in a culinary adventure like no other. Let the flavours of Far North Queensland captivate your palate and inspire your culinary curiosity. Bon FNQ appétit! Enjoy every bite and every moment of this remarkable journey.

Beach Almond

Fusion perfection, Queensland produce meets the flavour of Asia

The world of food and cuisines is belaboured with superlatives, so much so it is often difficult to separate the hyperbole from the legitimate. This is not a problem when it comes to Brian Holding: chef, owner and culinary maven at long-standing Palm Cove eatery Beach Almond. There is little praise that could be construed as too much for what comes out of the kitchen of this rustic beachside restaurant.

Beach Almond leans heavily on Asian-style cuisine and, although other proteins adorn the menu, the core is seafood, most of which comes from the waters adjacent to one side or the other of Cape York.

Brian himself is more than a chef, he is a curator of stories, experiences, sights, sounds and ultimately flavours. A vault of travel tales and tastes, his extensive experience meandering in Malaysia, Indonesia, Thailand and across South East Asia exposed him to a variety of cultures, ingredients and cooking techniques. All of which have combined to make their mark on Beach Almond’s amazing menu.

From watching fishermen poaching their catch in leaf-wrapped beach ovens to deconstructing the flavours of a Sumatran wedding banquet there is little left to the imagination. All somehow make it to the plate, to stimulate and transport the diner and bring them a delightful new narrative, the likes of which only food can do. Brian is a dynamic gentleman, not only a veteran of hospitality but also a teacher of science and a talented musician. These seemingly disparate qualities have created a fusion that, perhaps unsurprisingly, translates into an innovative consistency that is often attempted but not often achieved. The combination of flavour and the freshest ingredients contributes to a more than reliable output that is genuinely scintillating.

Beach Almond is located at the northern end of Williams Esplanade, the road being the only thing separating the restaurant from the sandy ribbon beach and the Coral Sea. The formalities of a metropolitan venue are all forgotten, table cloths and uniformity give way to rustic beachside glory, uncoated sunbleached woods display the patina of salt spray and sand. All the form is saved for the picture perfect plating - meals sit upon banana leaf fronds, and delicate touches of thinly sliced chilli, coriander and spice elevate dishes in both look and taste. This Far North Queensland nirvana is the intersection of casual barefoot dining, impossible freshness of produce and a metropolitan attention to detail of presentation.

There are too many dishes to recommend, all have their place on such a beautifully curated menu. That said, the whole chilli mud crab is the jewel in the crown, locally captured, delivered live and cooked to order this represents food at a level that can only be dreamt of by city dwellers and their restaurant compadres. The black pepper prawns - the prawns local too - are served in a sauce that is unforgettable, with astringent citrus notes balanced against a sharp pungence and heat. One last mention in the culinary dispatches has to go to the stunning barramundi, again fresh and caught local, fillets are parcelled in banana leaf, with a coconut and kaffir lime sauce, and then together chargrilled effectively poaching the fish. Clearly the technique roots itself in millenia old traditional cooking, however the result could easily shoulder its way on to any contemporary or elevated table.

The wine list is adequate and lends toward pairing with the seafood output, however the recommended grab would be one of the crisp imported Asian beers that sit perfectly on the palate with the plethora of flavours on offer.

The Beach Almond location and ambience are the epitome of seaside casual, but this belies a menu and presentation that will quite simply knock your socks off - good preparation for curling them in the adjacent sand.

Dundee’s The flavours of Australia

If you find yourself strolling along the boardwalk of Cairns, you’ll soon discover Dundee’s Restaurant—a distinguished culinary landmark that has captivated both locals and visitors since 1986. Acquired by Gary Low two years post-establishment, Dundee’s has metamorphosed from a modest seafood venue into a dynamic epicurean destination, proudly celebrating the ‘Flavours of Australia’.

Dundee’s Restaurant specialises in steak, seafood, pasta, and bush tucker dishes, intertwining community, culture, and cuisine to create indelible experiences. Upon entering Dundee’s, you are greeted by an ambience that epitomises the spirit of Cairns. The menu is a homage to Australian gastronomy, featuring locally sourced ingredients. Imagine savouring a succulent kangaroo loin or a meticulously grilled barramundi fillet, each dish narrating the rich culinary heritage of Australia. Dundee’s even awards a certificate to adventurous diners who partake in their signature crocodile, kangaroo, and barramundi dishes—a favourite among international guests.

At Dundee’s, the focus transcends the culinary offerings; it is about cultivating a vibrant communal space where people can congregate, connect, and relish the moment. In 2001, Tina and James Wort joined the team, bringing their own brand of magic. Infusing their unique charm, James, the culinary virtuoso, ensures that each dish is a work of art, while Tina and Gary curate an inviting atmosphere that makes every guest feel cherished. Since relocating to the waterfront in 2007, Dundee’s has continually enhanced its stellar reputation.

A cornerstone of Dundee’s success is its meticulous hiring process, which values every team member who has contributed since 1986. They extend heartfelt gratitude to everyone, past and present, who has played a role in their evolution. This deep

appreciation for their team underpins the unwavering quality and service for which Dundee’s is renowned.

Dundee’s boasts two exceptional locations in Cairns. Dundee’s on the Waterfront offers panoramic views of the marina precinct and Trinity Inlet and holds the title of the largest restaurant in Far North Queensland. Meanwhile, Dundee’s at the Cairns Aquarium, inaugurated in 2019, provides an immersive dining experience amidst a magnificent floor-to-ceiling 70,000-litre saltwater marine aquarium.

Each venue offers a unique culinary adventure, with menus that spotlight the finest local produce and seafood.

Also core to Dundee’s success is their dedication to sourcing the freshest local ingredients and perpetually evolving the menu ensures that Dundee’s remains at the pinnacle of culinary excellence. Whether indulging in a delectable seafood platter, a flawlessly cooked steak, or a hearty pasta dish, each bite exalts the remarkable bounty of Australia.

Dundee’s Restaurants are more than mere dining establishments; they are odysseys through Australia’s culinary landscape, guided by Gary and his talented team. With a venerable history, impeccable reputation, and two distinctive locales, Dundee’s continues to set the standard for dining in Cairns. For an unforgettable meal that encapsulates the flavours of Australia, look no further than Dundee’s Restaurants—a place where magical memories are forged, and connections are made.

Dundee’s on the Waterfront 1 Marlin Parade (Located in Harbour Lights) Cairns City 4051 0399

Dundee’s at the Aquarium 5 Florence Street (Located in Cairns Aquarium) Cairns City 4276 1855

Modern Mexican with a Tropical Twist Guerrilla:

Located right in the heart of the charming suburb of Edge Hill, Guerrilla offers a delightful blend of Modern Mexican cuisine with a tropical flair. Identifying a gap in the local market, Davy O’Rourke launched Guerrilla in 2021. Since then, it has become a beloved dining destination, celebrated for its mouthwatering dishes, irresistible margaritas, and outstanding service.

Davy highlights how the tropical climate of North Queensland perfectly complements the fresh, vibrant flavours of Mexican cuisine, particularly with ingredients like pineapples and avocados. This culinary

style pairs wonderfully with a good drink, making tacos and margaritas a match made in heaven. Committed to authenticity, Guerrilla attracts a talented team from across South America, bringing shared culinary values to the table. “They have an innate understanding of these flavours,” Davy remarks.

Davy heaps praise on his head chef, Nico, and his wife Diana, both hailing from Colombia. With experience in Michelin-starred restaurants across South America, Nico brings exceptional skills and standards to Guerrilla. While Davy has a clear vision for the restaurant, it is Nico

who brings it to life with his unique techniques and flair. The presence of Spanish-speaking staff further enhances the dining experience, enriching the authenticity of the restaurant. This melting pot of Latin American influences allows Guerrilla to offer a variety of dishes, from small plates like fried oysters with soy and agave to larger dishes such as roast chicken with burnt adobo glaze and mezcal-infused grapes. Their taco selection is equally tempting, featuring options like birria pork, baja fish, and cauliflower.

With years of kitchen experience himself, Davy respects his chefs and maintains realistic expectations. He is proud of the culture he has created and acknowledges the importance of every team member. “We rely on each other so much to make a successful restaurant. Every person has a part to play,” he emphasises.

Despite being branded as Modern Mexican, Guerrilla incorporates influences from across South America and even Japan, creating a diverse and exciting menu. Their dishes, designed for sharing, pair beautifully with cocktails with award-winning Mount Uncle Distillery crafting their bespoke agave spirit, adding a unique touch to their offering.

While Davy’s café, Mama Coco, grew organically, he had a clear vision for Guerrilla. Realising this vision with his dedicated team is one of his proudest achievements. He believes in the importance of harmony within the team, stating, “A happy team leads to happy customers in terms of

food and good customer service.” Ensuring his staff feel comfortable and relaxed around customers contributes to a more enjoyable dining experience.

Davy’s mother, Wawa, is a warm presence at Guerrilla. In a transient city like Cairns, where many workers are far from home, Wawa’s nurturing presence offers comfort and fosters a familial atmosphere.

Guerilla is more than just a restaurant; it’s a space for storytelling through diverse flavours and dishes. Looking to the future, Davy aims to continue evolving and weaving new stories into their culinary creations. If you haven’t visited yet, be sure to stop by Guerrilla at 120 Collins Avenue, especially for their margarita hour from 3 to 6 pm!

La Fettuccina: The Italian in Cairns

If there was a checklist for a successful Italian restaurant, it would probably be quite straightforward. Freshly made pasta, authentic cooking methods, consistent output and excellent service would undoubtedly top the list. Add to that a well-balanced wine list, meticulous attention to detail and a propensity for incorporating local ingredients, and you have a recipe for success. This formula is no secret and has kept La Fettuccina in business for nearly four decades, cementing its status as a beloved institution in Cairns.

La Fettuccina has become an emblem of culinary consistency and service excellence. Despite its renowned reputation, ‘La Fett’, as it is affectionately called, maintains the charm and intimacy of an old-school trattoria. Inside, the restaurant boasts whitewashed walls with scalloped render, dark wrought iron accents and hardwood tables, creating a cosy and inviting atmosphere. Outside, the pavement-side dining area enlivens its little corner of Shields Street with the vibrant sounds of conviviality and the enjoyment of good food. The menu is a captivating blend of traditional ‘workingman’s’ Italian pastas, enhanced by the finest locally sourced ingredients. Offerings range from classic ragu spaghetti to freshly prepared fettuccine, with regular specials such as delicate cappelletti filled with fresh local seafood.

The restaurant has only had two owners in its history. The second, and current, owners are partners both in and out of the business, chef John Japp and host Andrea Pinciarova. La Fettuccina has been at the centre of their life of more than 20 years together, having originally met while working for the previous owner. Ascending to positions of responsibility, they ultimately managed the restaurant before buying it in 2006.

John and Andrea form a seamless duo, perfectly balancing their respective roles. John commands the kitchen with a confident ease, the mark of a chef who thrives under pressure, while Andrea’s meticulous and attentive nature guarantees that even the most exacting diners leave satisfied. John’s culinary philosophy is deeply rooted in the local landscape; he believes in the importance of showcasing the best seasonal and locally sourced ingredients. By doing so, he honours the rich heritage of Italian cuisine, ensuring each dish reflects the freshest produce available.

Despite being a stickler for consistency, John is an adventurous chef with an eye for opportunity. He finds equal joy in perusing the fresh produce at the nearby

Rusty’s Markets as he does in pulling over at a roadside stand on the Tablelands, or looking at a recent catch at the fishmongers. “We’ve set and maintained a high standard,” John notes, “and our specials and seasonal offerings reflect that. It’s our way of delighting regulars and enticing new diners with something fresh and exciting on the specials board.”

A visit to La Fettuccina reveals that its enduring success extends beyond the culinary offerings. Andrea, ever-elegant and impeccably efficient, orchestrates the front-of-house operations with finesse, ensuring that the excellence emanating from the kitchen is mirrored in the service. Drawing upon her European heritage, she firmly believes that exemplary service is the cornerstone of cultivating strong customer relationships and fostering long-term loyalty. Her philosophy is meticulous and nuanced: the less one notices the service, the more flawlessly it has been executed.

“We work well together, John and I,” Andrea says. “The decisions for the restaurant overall are always made together. John is popular with our diners and often cameos in front-of-house. Although we do divide responsibilities, we are most definitely a good team.”

It is a rare phenomenon to find a couple who can thrive together professionally, particularly within the high-pressure realm of hospitality. The enduring success of the restaurant stands as a testament to their mutual passion, astute business acumen and unwavering support for one another. The ‘La Fett’ experience is held in high esteem, with John estimating that more than 80 percent of their clientele consists of loyal, repeat patrons and local enthusiasts.

Like all good Italian stories, this is a family business with deep roots in the community. And like all good restaurants, it provides a quality that is both delightful and appreciated. The story is, as always, about the people and the food. After four decades, La Fettuccina has earned its place as the premier Italian restaurant in Cairns.

La Fettuccina

“our passion for everything that Craig’s achieved over the years really shines through”.

30 Years Ochre

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Celebrating its thirtieth birthday this April, Ochre needs no introduction. This restaurant has been a staple in Cairns for all that time, providing locals and tourists with mouth-watering cuisine and superb customer service.

When proud owner Craig Squire brought this restaurant to Cairns, it was one of the first restaurants in Australia that was dedicated to introducing native foods to menus. Marrying both local produce and Australian natives created an identifiable Australian cuisine that was growing in popularity.

Sitting down with Craig and Ochre’s managing director Carley Elsum, it’s easy to see that this is a pair who thrive together, their dedication to the culinary world being the driving force behind Ochre’s success.

Going back to where it all began, Ochre started as Red Ochre Grill in Adelaide in 1992. As the native food concept grew and became nationally recognised, more restaurants were acquired around Australia (with Cairns starting in

1994). With this, however, came some franchise challenges leading to Craig branching off on his own and changing the Cairns venue to ‘Ochre’. As well as offering fantastic dining, the restaurant became involved in off-site events and catering and has flourished ever since.

In the hospitality industry, turning 30 gives a venue an air of exclusivity and when asked about highlights throughout the years, Craig reflects on a specific event. In 2019, Amway China held a series of gala dinners in Cairns, with Ochre being the caterer.

A total of 7000 people came through Cairns in 14 waves, with seven days of dinners consisting of fresh local produce, with seafood being the signature ingredient. Throughout the event, a total of 2000 clam shells were served, filled with 2000 kilograms of fresh prawns, mussels, bugs along with a mud crab for every guest. Each dinner included four courses with tight turnarounds of 75 minutes for the three seated courses, catering for 1000 guests each dinner.

The event was a huge success and is a key highlight in the Ochre journey and “the biggest achievement of my career,” says Craig. It required dedication to logistical planning and showed their culinary excellence, raising their reputation even higher.

Their waterfront location on the marina has been their home since 2016, and they have been consistent in providing fantastic, high-end service to customers and continue to do so. Although testing times have presented themselves, the COVID pandemic being one of them, Ochre’s dedication to being dependable in their service has resulted in them having an abundance of local support, something that kept them going during the pandemic.

It’s safe to say that Ochre carries with it a uniqueness in its product. Their dedication to providing customers with local products in not just their food but also their drinks is a true testament to their passion for Australian cuisine. Behind the bar, you’ll find an array of regional wines, and local beers and spirits as well as some delicious creative cocktails that are made using bush foods, natives, and local products. An example is “The Cassowary” cocktail, made with Davidson plum and finger lime, as well as vodka and ginger liqueur.

Craig expresses the importance of supporting local businesses, something that Ochre has done as much as possible over the years. He speaks of a time when they started working with Skybury, a papaya and coffee farm in the Atherton Tablelands. During their venture together, it was discovered Skybury made papaya vodka. This has now become Ochre’s house vodka and is incorporated into their drinks and cocktails.

Acknowledging what Craig has achieved over the years and the talent he brings with him, one would think he dreamed of being a chef from the beginning. However, his journey into the culinary world began when he was in year 11 after his career advisor suggested he try cookery. This led to him applying to the Adelaide Festival Centre where he got an apprenticeship.

It was here where his hidden talent shined through and after completing this apprenticeship, he travelled and worked all over the country and overseas for around five years. During his travels, he was exposed to different kinds of cookery, and he worked his way to becoming a saucier at a Michelin-star restaurant in London.

All these rich experiences provided an amazing framework for Craig, and in 2022, he received the Restaurant and Catering Association of Australia’s Lifetime Achiever Award.

Managing Director Carley is no stranger to the industry, as she brings with her years of experience in restaurants and pubs in her hometown of Shepparton. Attracted to Cairns by the busy tourist seasons, she began working at Ochre and has been a committed member of the team for 15 years, working her way up to become managing director. Both individuals’ drive and passion for the industry make for an unbeatable team. She expresses that “our passion for everything that Craig’s achieved over the years really shines through”.

As for the future, Craig hopes to retire with the aim of Carley stepping into his shoes. He wants the restaurant to continue as a focal point in the Cairns dining industry, continuing its stellar reputation and celebration of native foods.

Perrotta’s at the Gallery

At the centre of it all

For over 25 years Perrotta’s at the Gallery has been at the heart of Cairns’ casual dining scene. Enduring through the vicissitudes of time and the tides of local and global events, its longevity is a testament not only to its proprietors but the unwavering quality and consistency in both food and service. The very definition of location, tropical ambience and outstanding cuisine, the restaurant has come to be the benchmark for excellence for locals and visitors alike.

Familiarly dubbed just ‘Perrotta’s’ by locals, like a venerable acquaintance or a celebrity guest on a late-night talk show, it needs little introduction, having been an integral part of Cairns’ culinary scene since 1997. Nestled gracefully against the Cairns Art Gallery building, which occupies this historic edifice erected in 1936 as the Public Curator’s office, Perrotta’s is unmissable, standing as a beacon of al fresco dining in the city centre. It’s become a place to both see and be seen.

The restaurant cleverly incorporates the architectural features of the gallery building, with a fully stocked bar and barista station nestled amidst baroque colonnades, and a kitchen pass set up on the sill of a grand arched window. The main action unfolds on a raised deck offering a panoramic vista of Shields Street—a prime spot for dining, perfectly distanced from the lively throngs yet still in the midst of the urban buzz. The bespoke wrought iron furniture and fixed stool ‘high bar’ style seating lend a robust and contemporary air; a striking contrast to the timeless elegance of the surrounding architecture.

Unlike many of its open air counterparts in Far North Queensland, Perrotta’s remains a hive of activity

year-round. This can be almost solely attributed to its situation on Shields Street, where it benefits from the cooling breezes of the Coral Seas that drift in from the inlet. Aided by an array of ceiling fans that maintain just the right ambiance for unhurried indulgence, the eatery maintains a comfortable climate even on less clement days.

The menu, an eclectic ode to Italian heritage under the guiding spirit of Ivo Perrotta, offers a delightful array curated by longtime head chef Darren Law. From morning repasts such as eggs benedict and fruit salads, to the whimsically named Truck Stop breakfast, complemented by superb coffee, the day starts on a savoury note. As the sun climbs, the menu transitions seamlessly to encompass pizzas, pastas and other delectable temptations, catering to both light and hearty appetites, with a fully licensed bar to boot. As twilight descends, Perrotta’s metamorphoses from a casual cafe to a vibrant dining destination, boasting an impressive wine list, an array of cocktails and an enticing dinner selection.

Perrotta’s is a haven for all, with its refined ambiance, enviable locale, and a menu that delights every palate—a quintessential starting point, culmination, or interlude for any sojourn in Cairns.

Perrotta’s

38 Abbott St, Cairns 4031 5899

Soy Kitchen

Discover the Flavours of Asia

Situated within the Reef Hotel Casino lies a true culinary gem, Soy Kitchen. This vibrant eatery draws inspiration from the bustling streets of Asia, offering a tantalising array of street food that promises to excite your taste buds.

Soy Kitchen thrives with a lively, energetic atmosphere. It’s the perfect spot for some delightful nibbles and drinks before a night out, or a hearty bowl of brothy noodles. The team here is fearless in experimenting with bold flavours, both in their dishes and their drink menu, making this a casual dining must-do.

Soy Kitchen’s versatile setting caters to any occasion. Whether you’re grabbing a bite before enjoying live music at BAR36 or seeking a late-night snack, Soy Kitchen has you covered. The interior, adorned with artefacts and vibrant street art from across Asia, immerses you in the rich cultures that inspire their menu.

Executive Chef Trent Sydenham and Food and Beverage Manager Miki Cugini describe the restaurant as a haven for exceptional Asian cuisine. The menu, designed for sharing, is a fusion of bold, smoky, and spicy Asian flavours, with locally sourced ingredients whenever possible. Among the most popular dishes are the chicken satay and laksa, with monthly specials that continually introduce new, palate-pleasing flavours.

“There’s a lot of room for experimentation at Soy Kitchen,” Trent explains. With two to three menu changes annually, diners are constantly treated to fresh and exciting Asian flavours.

Pair your meal with one of their exquisite and unique cocktails. The Mr. Tom Yum, made with chilliinfused Ketel One vodka, Malibu, kaffir lime, lemongrass, and vanilla, offers a refreshing twist on Asian flavours. For whisky lovers, the Lychee Highball, featuring Toki whisky, Paraiso lychee liqueur, lemon, and soda, is a must-try.

Soy Kitchen’s location, with its direct street access and bustling casino entrance, captures the lively essence of Asian street food markets. The building, originally Cairns Customs House, beautifully blends its centuryold architecture with a modern Asian vibe. The spacious dining area and smaller, intimate rooms within the historic structure offer diverse dining experiences.

Throughout the week from 4 - 6 pm, you can enjoy a selection of Asian tapas during happy hour—perfect for after-work catch-ups. Highlights include prawn toast with fermented chilli garlic sauce and Peking duck spring rolls. Soy Kitchen is an excellent choice for fun family dining too.

Soy Kitchen is always buzzing with activity, offering not just delicious food and drinks but a vibrant atmosphere as well.

Affordable, unique, and renowned for its friendly staff and outstanding quality, Soy Kitchen is a culinary destination that deserves a spot on your must-visit list.

Soy Kitchen

The Reef Hotel Casino 35-41 Wharf St Cairns 4030 8770

Splash Seafood Restaurant: A Forever Favourite

Despite its geographical isolation, Cairns can boast being home to some of the best seafood restaurants in Australia, and among this respectable group sits Splash Seafood Restaurant, a seafood hub that has been serving Cairns’ locals and tourists mesmerising dishes for over two decades.

Situated on the northern end of the Esplanade dining strip, this superb venue celebrates its twentysecond anniversary in May this year. Proud owners Malcolm and Megan McKay reflect on their journey since opening Splash with beautiful sentiment and gratitude.

In an ever-evolving industry such as hospitality, a venue turning 22 gives it an air of exclusivity, putting it in a group that has achieved extremely high standards, one that only a small number of establishments ever become part of. Megan sees it as a great honour to say that many of their customers have been dining with them since the very beginning, “so we must be doing something right”, she laughs.

She highlights how throughout their time they have focused on their own path and journey without worrying about what anyone else in the industry was doing. Listening to their customers is of utmost importance, focusing on customer feedback which is something they’re not short of. “If I’ve got happy customers and happy staff, I’m a happy boss,” Megan says with a grin.

You can’t help but notice a warm, inviting atmosphere when entering the sea-facing restaurant. While they are located in a prime spot for tourists, they have grown a warm and wonderful local customer base, with around half of their visitors coming from the Far North, making Splash a second home for them.

Malcolm believes their simplicity is one of the main pillars of their success. “Seafood itself is quite delicate and beautiful on its own,” he explains. “It shines as its own hero.” Allowing the natural flavours of the seafood to take centre stage is what Splash has kept true to.

The couple are long-term locals in Cairns. This, coupled with Malcolm’s inherited fishing background, has led to a close relationship with the local commercial seafood and fishing industry. It is therefore unsurprising that only the freshest, local produce graces their menu. This is a quality that resonates with their customers. Diners keep returning to Splash because they know they’re getting a genuine product, along with an abundance of friendly faces.

Their delicious menu features a few signature dishes such as their scallop and prawn risotto, and cherished chowder – a favourite since day dot. Megan reflects while they have made attempts to diversify, it hasn’t always come without an amused reaction from regulars. They learned any changes needed to be ‘gradual’, she chuckles. They know the value of keeping their loyal customers happy, itself a testament to their long-term success. For those who crave variety, Splash offers specials that rotate on a seasonal basis.

Megan explains how much she cherishes traditional service and values face-to-face interaction with customers, relishing the opportunity to get to know new customers. She says while everyone has their place, keeping things nice and simple works for them. “We’re just a simple little, pretty cool seafood restaurant,” she proudly remarks.

Splash also takes pride in providing a chef training program, with more than two dozen chefs having qualified with them since the beginning – many of whom have returned to work for them at some stage in their working life. With her own head chef being part of the team for 14 years, Megan says it illustrates how rewarding it is to provide aspiring chefs with an opening to a career.

Beyond culinary excellence, Splash serves as a centre of community engagement, developing relationships with local businesses and suppliers. “It is very rewarding being in business surrounded by people who support you and you support them,” Malcolm states.

“I love having this community and liaising with like-minded business people,” Megan says with a smile and highlights how the person in charge of her social media used to teach dance to her children, and points to her accountant having lunch on the tables outside.

The couple are quick to sing the praises of Cairns’ tight-knit business community. They love to lend a hand and collaborate where possible, building connections with each other and becoming part of something bigger than just business.

Splash

103 The Esplanade, Cairns 4031 9300

Tamarind:

In Excess of Expectation

Situated in the city at The Reef Hotel Casino, Tamarind Restaurant stands as a testament to the region’s rich culinary diversity and sophistication. Known for its exquisite fusion of Australian Freestyle cuisine, Tamarind offers a dining experience that is both luxurious and approachable, making it a must-visit destination for locals and tourists alike.

As you step into Tamarind, you are immediately enveloped by an atmosphere of refined elegance. The interior design is a harmonious blend of modern aesthetics and traditional elements, featuring dark wood furnishings, soft lighting, and subtle Asian-inspired decor. The ambience is further enhanced by the warm and attentive service provided by the staff, who are dedicated to ensuring that every guest feels welcome and pampered.

“Our guests often describe Tamarind as a sanctuary,” shares Food and Beverage Manager Miki Cugini, emphasising the intimate venue’s unique charm. With its classic white tablecloths and consistently exceptional service and cuisine, Tamarind offers a welcoming and comfortable environment. This inviting ambience, combined with Tamarind’s innovative approach to food—blending traditional techniques with contemporary flair—ensures a truly memorable dining experience.

Under the direction of Executive Chef Trent Sydenham, each dish at Tamarind is crafted with precision and creativity, resulting in a menu that is both diverse and delectable. Trent thrives on experimenting with challenging ingredients, and with seasonal influences, he creates a fresh new menu with a medley of extraordinary ingredients, three times a year ensuring that the signature dishes remain. This approach ensures that diners are continually delighted with new dishes and intriguing flavours to explore and forge a deeper connection with the region.

No fine dining experience is complete without a thoughtfully curated wine and cocktail list, and Tamarind excels in this regard. The restaurant boasts an extensive selection of wines from Australia and around the world, carefully chosen to complement the flavours of the menu. Whether you prefer a crisp white wine to pair with your seafood dish or a robust red to accompany your duck, you will find the perfect match at Tamarind.

The cocktail menu is equally impressive, featuring a range of classic and contemporary concoctions. One of the highlights is the signature Tamarind Martini, a refreshing blend of vodka, lychee liqueur, and fresh lime juice. The cocktail is both exotic and familiar, much like the restaurant itself.

Tamarind’s commitment to excellence has not gone unnoticed. The restaurant has received numerous awards and accolades over the years, cementing its reputation as one of Cairns’ premier dining destinations. It has been consistently recognised by the Australian Good Food Guide, receiving 12 prestigious chef hat awards in as many years.

Whether you are celebrating a special occasion or simply looking for a memorable dining experience, Tamarind is the perfect choice. The restaurant’s elegant setting and impeccable service make it an ideal venue for romantic dinners, family gatherings, and business meetings. Additionally, Tamarind offers private dining options for those who seek a more intimate experience.

Tamarind Restaurant in Cairns is more than just a place to eat; it is a destination that promises a unique and unforgettable culinary journey. With its exceptional food, outstanding service, and inviting ambience, Tamarind captures the essence of fine dining in tropical Queensland.

The Reef Hotel Casino 35-41 Wharf St Cairns 4030 8897

Tamarind

Tha Fish

The best seafood, no catch!

For a restaurant to achieve the status of excellent it has to offer good food, ambience and service. For nearly 20 years Tha Fish has been emblematic of this gastronomic holy trinity. The tranche of prestigious awards and praise that permeates their many reviews does nothing but reinforce their exalted status.

Carolyn Wearne, founder, co-owner and stalwart of the Cairns restaurant scene, sees their formula of success as simple - pride. “Pride, not just in what we do but, in the region, in the produce we use and in the staff that we employ,” she says. This rhetoric is echoed by our second interlocutor, general manager at Tha Fish, Alain Guica, known universally as Bondy. “It’s not just our pride in the team, it’s reflected, they are proud of what they do, of each other and what they produce,” he continues. “Not just in the food or drinks, but the experience they give to customers.”

It can often seem like a cliche when restaurants speak in terms of cohesion of the team. Words like family, fellowship or fraternity get put to work, but at Tha Fish these have real meaning.

“We have a mantra, and ethos if you will,” says Bondy. “It all revolves around the customer experience, we are not happy unless we run at 100 percent, we’re not happy with anything less.”

Seafood has always captivated the dining public, providing the ingredients are right. Access to the freshest and the best seafood, often caught or grown locally, is key to Tha Fish’s success. There is also a singular focus revolving around seafood - there is no steak on the menu - but there is fish and seafood aplenty from options such as choosing a fillet and style of cooking through to a comprehensive seafood platter. Worthy of more than honourable mentions are the chilli and garlic octopus, Moreton Bay bug and crayfish fettuccine, and, from the very reasonably priced lunch menu, the red Thai fish curry (all lunch dishes include a beer or glass of house wine).

Carolyn is enthusiastic about their menu. “We are very confident in what we do,” she states, crediting their longevity - nearly two decades - to evolution. “We have remained contemporary, but stuck to our core, what we are good at. We don’t have dozens of different options, we have learned to adapt to the market, change with the seasons and plan.” Bondy

reinforces this view. “We invest in being ahead of the curve, we play to our strengths and invest in our people too.” Bondy manages the front of house and has developed a trust with his team. He relies on them for feedback, not only as a conduit to the customers but also about what could and should be made or delivered better in all aspects of service. “Everyone is responsible, it’s the key to ensuring that we deliver the best possible experience,” he says.

Tha Fish has occupied more or less the same place since it opened, although the restaurant did move literally next door to continue to capture the unbeatable vista over Trinity Inlet from its location at The Pier. A view of Marlin Marina, across the plethora of private and commercial vessels, extends out to the rolling hills of East Trinity and the forest reserve beyond. The restaurant provides ample seating both in and outdoors with a fully air-conditioned section adjoined by an open pass with full view of the busy kitchen within.

An extensive cocktail and mocktail menu is available, with careful attention paid to drawing from the best of local distillers to showcase Far North Queensland made spirits. The wine list is equally thoughtful, leaning heavily on some of the best of domestic output, including some excellent whites and beautiful chardonnays that you won’t find anywhere else in Cairns.

With over 20 years in the business Tha Fish has tried and tested suppliers. The ability to showcase quality local produce is central to the ethos of the restaurant. “Suppliers know what we want, they know the quality we need and they strive to provide us with that,” Bondy extols. “We do get calls from time to time, when something remarkable is available that isn’t on the regular menu. They all know we don’t compromise, freshness and quality are essential.”

Both Carolyn and Bondy see the restaurant as complementing not only the region but also other restaurants across the city. They are quick to recommend other favourite eateries to patrons looking to expand their dining options as part of their duty in the hospitality industry. “What we do speaks for itself, we get support because we are good at what we do and are customer centric,” says Bondy. “The evolution of the restaurant and the menu is also mirrored by the evolution in our customers. We have customers who have been dining here since we opened, they have their birthdays here, their weddings too, and they now bring their kids.”

Ultimately, Bondy sums up what makes the restaurant tick: “We love sharing, showcasing what we do, passing on our delight and passion to people that appreciate it. The high point for us is making our customers happy, that is all the validation we need.”

Tha Fish is open Wednesday through Sunday at The Pier complex, Cairns.

Tha Fish

Villa Romana: A Taste of Italy

Nestled on the sun-drenched Esplanade, Villa Romana is a charming slice of Italy right in the heart of Cairns. This beloved restaurant, a magnet for both locals and tourists, transports its patrons straight to the Mediterranean’s sun-soaked shores.

Villa Romana is more than just a place to dine; it’s an immersion into Italian tradition. Since opening its doors in 1999, thanks to the vision of seasoned restaurateurs George and Helen Papagelou, Villa Romana has stayed true to its original mission: providing a welcoming space for people to gather and enjoy exceptional food. From the moment you enter, the ambiance envelops you in warmth and hospitality. Rustic wooden tables, terracotta tiles, and soft, ambient lighting create an inviting atmosphere reminiscent of a quaint trattoria in the heart of Rome.

The menu at Villa Romana is a delightful journey through Italy’s culinary landscape, catering to guests from breakfast through to dinner with a diverse array of offerings. This eclectic selection embodies the spirit of family and community, inviting you to drop in for a quick drink and snack or linger longer for a full meal or special

celebration. Each dish tells a story, reflecting Italy’s diverse regions and their unique flavours. Whether you prefer the hearty fare of northern Italy or the lighter, seafoodcentric dishes of the south, Villa Romana has something to tantalise every palate.

The heart of Villa Romana’s menu lies in its pasta and main courses, each dish a celebration of traditional Italian cooking. The fettuccine carbonara, made with blackforest bacon, is a creamy delight that captures the essence of Roman cuisine. The gnocchi fontina, rich and indulgent, is a crowd favourite, while the lasagna, layered with buffalo mozzarella, is comfort food at its finest. For those craving seafood, the spaghetti allo scoglio is a must-try, brimming with mussels, clams, prawns, and calamari in a white wine and garlic sauce that brings the Mediterranean to your plate. The risotto funghi, made with earthy porcini mushrooms, is a vegetarian delight that showcases the best of Italian cuisine.

No visit to Villa Romana is complete without sampling their pizzas. Baked to perfection, the Margherita, with its simple topping of fresh tomatoes, mozzarella, and

basil, is a classic that never disappoints. For the carnivores, the Prosciutto Rucola, topped with 24-month aged prosciutto, offers a sublime balance of saltiness and sweetness that pizza lovers will adore.

End your meal on a sweet note with Villa Romana’s delectable dessert offerings. The tiramisu, with layers of coffee-soaked ladyfingers and mascarpone cream, is a heavenly treat that melts in your mouth. The sticky date pudding, made with Villa’s secret recipe and butterscotch sauce, is simply delicious and perfect for sharing with a cup of rich, Italian espresso.

Whether you’re celebrating a special occasion, enjoying a romantic dinner, or simply looking for a place to unwind with friends, Villa Romana provides the perfect setting. With a commitment to quality and authenticity evident in every dish, Villa Romana is a beloved institution in Cairns’ vibrant dining scene. Its iconic Esplanade location makes it an easy choice for a meal and a catch-up, a place where locals rub shoulders with tourists. The restaurant even boasts its own ‘wall of fame,’ capturing countless happy moments with famous visitors over the years.

Villa Romana

Yama Zaru Izakaya

A joyous journey through Japanese cuisine

In the relaxed capital of Far North Queensland, cheeky monkeys swing from the boughs of tradition and modernity, housed in the creation that is Yama Zaru Izakaya - a veritable temple of Japanese culinary delights and melodious revelry.

The name itself, Yama Zaru Izakaya, translates to ‘mountain monkey stay-drink-place’, a linguistic gambol that only heightens the enigma surrounding this unconventional Japanese eatery and its karaoke room. Yet, ‘The Monkey Bar’, a more accurate epithet one might argue, proudly flaunts its identity as a Japanesestyle pub, a sanctuary for those wanting to exercise their vocal chords and an epicurean refuge.

The trifecta of mischievous monkeys that form the logo and mascots of the premises imbue a fitting irreverence to an establishment that seamlessly melds the timeless allure of traditional Japanese fare with the contemporary attraction of digital karaoke; all while serving up the best, directly imported Japanese beers on tap. The concept of izakaya equates quite easily to a pub or bar where drink and unstructured dining takes place.

The mastermind behind this culinary escapade is none other than Adam Craven-Sands, a familiar visage to many dining denizens of Cairns, having graced the front-of-house of numerous renowned eateries over the years. A self-proclaimed Japanophile, his odyssey into the heart of Japanese culture was forged amidst the hospitality crucible of Far North Queensland. Driven by a desire to bridge cultures, Adam embarked on a linguistic journey, mastering the intricacies of Japanese. This voyage of words extended his love affair not just with the language but with the land itself, illustrated by his more than 60 sojourns to the ‘land of the rising sun’.

Since opening its doors in late 2022, Yama Zaru Izakaya has been a canvas for Adam’s personal journey through Japanese culture. The venue, a homage to the traditional izakaya, boasts a thatched ceiling, honeyed timber furnishings, and walls adorned with evocative Japanese art and artefacts. High above, televisions display a kaleidoscopic of Japanese tradition and modernity.

Yama Zaru stands as a testament to Adam’s dual passions - a harmonious fusion of gastronomic showcase and cultural immersion, all underpinned by a commitment to exemplary hospitality. “I wanted to bring a piece of Japan here for everyone to experience with me. I love building the connection and interaction with guests and Japan,” he says.

The visual cues of the restaurant, Japanese cherry blossoms and impish primates aside, are a tapestry of traditional izakaya charm. Outside is adorned with Japanese murals in vibrant teal hues and the entrance is marked by cherry trees in full flower. These delicate blooms usher patrons into a realm where Cairns’ urban clamour recedes, replaced by the serene allure of distant shores.

At the heart of this gastronomic theatre stands a resplendent timber sushi bar, presided over, at times, by Cairns’ venerable sushi virtuoso, Sammy. Adam’s irreverent wit finds expression in a homage to the erstwhile Yama, a nod to Sammy’s enduring legacy in the Cairns’ sushi scene.

Nestled behind this culinary stagecraft lies the nerve centre of Yama Zaru Izakaya’s culinary prowessthe kitchen, helmed by head chef Masa. Together with Adam, Masa has created a menu that delightfully follows the path of traditional Japanese fare, offering tapasstyle sharing plates along with superb and familiar main course dishes. From marinated octopus to impeccably fresh sashimi, every dish bears the imprint of Adam’s almost obsessive quest for authenticity and excellence with specialties sourced directly from Japan adding a rarefied touch.

No pilgrimage to Yama Zaru Izakaya is complete without a libation from their extensive array of traditional sakes and authentic Japanese spirits and beers. These liquid accompaniments, alongside the heady allure of karaoke, transform the venue into a nocturnal menagerie of revellers where patrons can ‘Eat, Drink, and Sing’ to their heart’s content.

Karaoke revelry takes place in a specially designed room on the mezzanine level, often booked out well in advance. Whether for an hour’s dalliance post-dinner or an entire evening of belting out the tunes, the karaoke rooms at Yama Zaru Izakaya offer a sanctuary for musical escapades.

Another exciting facet of the venue is the forthcoming sake bar which will showcase the extensive collection of sakes and be unique to both Cairns and the far north.

Beyond the usual menu, Yama Zaru Izakaya plays host to a panoply of traditional Japanese food and musical events, from sake wine tastings to weekly specials, ensuring every visit is a unique odyssey into the heart of Japanese-style hospitality.

In the hallowed precincts of Yama Zaru Izakaya, where monkeys cavort and cherry blossoms bloom all year round, a symphony of flavours, cultures and conviviality awaits, beckoning all who seek an escape into the sublime - a visit to a different country with none of that tiresome passport control!

Yamazaru

45 Sheridan St, Cairns 0413 220 398

Yaya’s Hellenic Kitchen:

A Mediterranean Marvel

Yaya’s Hellenic Kitchen stands as a symbol of authentic Greek hospitality amidst Cairns’ diverse dining scene.

This culinary haven offers diners an authentic taste of Greece, transporting them to a picturesque seaside town with each delectable bite. Perched elegantly on the upper level, Yaya’s blends a prime location with a dining experience that epitomises Greek hospitality and tradition, quickly becoming a cherished spot for both locals and tourists. Its dedication to using fresh, top-quality ingredients and a deeply rooted Mediterranean menu sets it apart in Cairns’ dining landscape.

Since its inception in 2014 by Greek restaurateurs George and Helen Papagelou, Yaya’s Hellenic Kitchen has mirrored their extensive culinary expertise and unwavering passion for Greek cuisine. This venture follows the successful establishment of their popular Italian restaurant, Villa Romana, conveniently located directly beneath Yaya’s on the esplanade. Together, these dining establishments form a dynamic culinary duo, significantly enriching Cairns’ gastronomic offerings.

Upon entering Yaya’s, guests are greeted by decor that evokes the idyllic charm of Mykonos, achieved through a tasteful blend of terracotta and crisp white hues. The ambience is reminiscent of an elevated family gathering where shared plates and vibrant flavours take centre stage. The warm and generous hosts further enhance the experience, offering genuine hospitality that makes each visit truly memorable.

The menu at Yaya’s Hellenic Kitchen is a delightful exploration of traditional Greek cuisine, showcasing both time-honoured recipes and inventive modern twists. One of the standout menu features is the selection of mezedes—small plates that highlight the best of coastal Greek fare. Diners can savour an array of options including halloumi, Elies (marinated olives), Melitzanosalata (a smoky eggplant dip), Dolmadakia (vine leaves stuffed with rice and herbs), calamari, and Yaya’s acclaimed homemade Spanakopita—a spinach and feta pie encased in flaky filo pastry.

Dining at Yaya’s is far more than a simple meal; it’s a fully immersive experience. Traditional and contemporary Greek music

Level 1, Corner Aplin Street and The Esplanade, Cairns 4031 3033

provides a lively backdrop, setting the stage for relaxed conversations and enjoyment over glasses of Retsina, a classic Greek wine that perfectly complements the rich flavours of the dishes. Whether you’re in the mood for a light supper featuring olives, dips, and bread, a generous spread of mezedes, or just a serving of the sensational Spanakopita, every dish is crafted with meticulous attention to detail and a deep respect for tradition.

No visit to Yaya’s is complete without sampling their desserts, all made in-house using traditional Greek recipes. Among the sweet treats, the baklava is a must-try—a decadent confection of layered filo pastry, nuts, and honey that epitomises the indulgent side of Greek cuisine. Enjoying such desserts is an integral part of the dining experience, allowing guests to relish the sweet joys of Greek culinary tradition.

The cosmopolitan atmosphere of Cairns perfectly complements the laid-back Mediterranean dining style at Yaya’s. The restaurant’s elevated setting not only offers a unique perspective for people-watching and enjoying the breezes from the Esplanade but also enhances the overall dining experience.

For those seeking a true taste of Greek heritage, Yaya’s Hellenic Kitchen is a destination well worth experiencing. Gather your loved ones, take a seat, and be transported to the Mediterranean with each delicious bite.

Yaya’s

Taste Port Douglas: A Culinary Celebration

Imagine stepping into a tropical paradise where the air is filled with the tantalising aromas of gourmet dishes crafted by some of Australia’s most renowned chefs. This is the essence of Taste Port Douglas Food & Wine Festival, a culinary extravaganza set against the stunning backdrop of Port Douglas. Founded in 2014 by the passionate duo Spencer and Reina Patrick, the festival has grown from a visionary concept into a celebrated annual event that attracts food enthusiasts from around the globe.

Over the years, Taste Port Douglas has earned its place among Australia’s premier food festivals, standing shoulder to shoulder with iconic events in Noosa, Melbourne, and Adelaide. The festival’s charm lies in its ability to blend the vibrant, diverse culinary traditions of Far North Queensland with the innovations of top-tier chefs. Each year, visitors are treated to a showcase of the region’s rich agricultural bounty, from the freshest seafood and tropical fruits to indigenous ingredients like finger limes and wattleseed.

A stellar lineup of culinary stars has graced this event, including the charismatic Matt Preston, food critic, writer, and television presenter; Sydney’s Aaron Ward; Melbourne’s Adam D’Sylva; and Queensland’s own Alastair McLeod. Brisbane’s Ben Williamson, celebrated TV personality Manu Feildel, and culinary pioneer Mark Best add an extra layer of prestige to the festival.

The Sheraton Grand Mirage Resort will once again transform into an epicentre of gourmet delights when the festival returns to Port Douglas this year from 8 - 11 August. Festivities will kick off with a glamorous official launch party, where guests will savour tantalising dishes, enjoy vibrant entertainment, and mingle with celebrity chefs.

The Port Douglas Long Lunch promises to be a standout signature event celebrating Tropical North Queensland’s outdoor lifestyle. Local favourites - Salsa, La Cucina, Zinc, and The Mexican - join forces with guest chefs to present a sumptuous three-course menu complemented by a premium beverage package and live entertainment in the picturesque seaside setting of Market Park.

The festival’s signature events continue with the La Dolce Vita Italian Long Lunch, a celebration of Italian culinary traditions featuring leading chefs Massimo Mele, Laura and Max Sharrad, and Bente Grysbaek in collaboration with Port Douglas Italian restaurant, La Cucina + Bar.

The ultimate foodie experience of the weekend is Festival Village, set against the stunning backdrop of the Sheraton Grand Mirage Resort featuring all-day live cooking demonstrations, panel discussions, and an array of pop-up restaurant and beverage stalls.

The highly anticipated Taste Port Douglas ‘Takeover Series’ will see top chefs collaborate with selected restaurants in Cairns, Palm Cove, and Port Douglas to craft bespoke menus.

Prepare to be dazzled at Tamarind Restaurant in Cairns, where the legendary Michael Lambie will team up with head chef Trent Sydenham for a night of innovative fusion cuisine, all perfectly paired with local beverages from Cairns’ own Wolf Lane Distillery. In Port Douglas, Salsa Bar & Grill will offer a culinary masterpiece not to be missed. Renowned chefs Raymond Capaldi and Alastair McLeod will join forces with Salsa’s own Goran Zonai to create a sensational dining experience that will push the boundaries of flavour and presentation.

For an evening of unparalleled excellence, Lagoon House Restaurant at Sheraton Grand Mirage Resort will present Michael Lambie with his signature blend of panAsian, European, and Japanese flavours. He will be joined by the charismatic chef and MC Colin Fassnidge, known for his wit and expertise from My Kitchen Rules. Together with executive chef Belinda Tuckwell, they will curate an unforgettable dining experience, blending tradition with modern flair in a luxurious setting.

Nu Nu Restaurant in Palm Cove will offer an extraordinary culinary collaboration. The legendary Mark Best and rising star Aaron Ward will join forces with Nick Holloway to create an evening of locally sourced delights. Their menu will celebrate generational talent and culinary artistry, showcasing unique philosophies and styles.

Meanwhile, Zinc Restaurant will transform into a haven of culinary marvels. British-born, Australian-based chef Ian Curley will bring the essence of Melbourne’s beloved French Saloon to Port Douglas. His multi-course menu, meticulously paired with fine wines, will guarantee an evening of unforgettable indulgence.

At Paper Crane by Crystalbrook in Cairns, Asianfusion brilliance will be on full display. Jerry Mai will team up with executive chef Noah Crowcroft for an authentic Vietnamese dining experience that will transport taste buds straight to the bustling streets of Hanoi.

The culinary journey will continue at CC’s Bar & Grill at Crystalbrook, where luminaries Telina Menzies, Adam D’Sylva, and Manu Feildel will promise a bespoke dining event filled with fine cuisine and captivating conversation.

Immersed in the enchanting rainforest setting of Flames of the Forest in Mowbray, “A Night of Fire” promises to be a true celebration of culinary artistry, set in one of the most magical locations imaginable. Chef Nick Holloway and the Nu Nu team, in partnership with acclaimed chefs Ben Williamson, Aaron Ward, Julian Hills and Louis Tickeram, will impress with a truly delectable dining experience.

Taste Port Douglas is not just about indulgence; it is also about sustainability and community. The festival is very much a celebration of place, with emphasis on promoting local produce and supporting regional farmers and artisans.

Whether you are a seasoned food festival-goer or a curious newcomer, Taste Port Douglas offers a unique opportunity to explore, indulge, and celebrate the flavours of Far North Queensland. Don’t miss your chance to be part of this epicurean adventure – it’s an experience that will linger long after the last bite.

Taste Port Douglas 8-11 August, 2024

Port Douglas: An Oasis of Tropical Elegance

Port Douglas stands as a location unparalleled in its charm and history. Established in the late 1800s during the gold rush, the town faced near extinction postmining, dwindling to a population of fewer than 100 by 1960. This would have marked the end for this stunning cape, if not for the advent of affordable air travel and the subsequent tourism boom of the seventies and eighties. The development of the Mirage Resort by Christopher Skase, coupled with this influx of tourists, catalysed the resurgence of what is now Queensland’s most northerly resort town. This revival transformed ‘Port’, as locals affectionately call it, into a tropical haven for the affluent, attracting both southern and international jet-setters. For over half a century, Port Douglas has captivated travellers, significantly influencing the perception of the tropics and luxury travel. Visitors are greeted by lush tropical vegetation, towering palm trees, and the sparkling waters of the Coral Sea. The laid-back atmosphere and welcoming locals further cement its status as an iconic tropical paradise.

The stunning location of Port Douglas is immediately apparent to any visitor. Positioned between the Great Barrier Reef and the Daintree Rainforest, the town is surrounded by breathtaking natural beauty. The pristine Four Mile Beach, with its white sands and crystal-clear waters, the coral cays and dazzling reef, the tranquil

country charm of Mossman, and the prehistoric forest of the Daintree to the north all contribute to the town’s allure. Inland, the agricultural plateau of the Atherton Tablelands blends seamlessly into the red dirt of the interior, placing Port Douglas at the heart of it all.

The town itself is small and easy to navigate, with charming shops, galleries, and boutiques lining the streets. The tropical climate and warm temperatures make it a perfect year-round destination, offering a wide range of accommodations to suit every budget and preference. The weekly markets are a popular attraction, providing visitors with the opportunity to sample fresh produce, locally made crafts, and artisanal goods.

Port Douglas is renowned for its vibrant culinary scene, boasting a variety of restaurants, cafes, and bars that serve everything from local seafood to exquisitely styled international cuisine. This gastronomic excellence is showcased at the annual Taste Port Douglas festival, a highlight for food enthusiasts that celebrates the finest in local and international culinary talents. Over the following pages, we delve into the crème de la crème of Port Douglas cuisine, meeting the culinary maestros and exploring some of the most exceptional food, drink, and service available not just in Far North Queensland, but globally.

The Tropical Italian

La Cucina + Bar

La Cucina Port Douglas prides itself on serving traditional Italian cuisine. It’s a commitment that’s unwavering, uncompromising, and deliberate and has held true for two decades, making La Cucina synonymous with Italian dining, not just in the beachside town but across the Far North.

“Our dishes are truly Italian, made in the traditional way,” explains owner Vincenzo di Cugno, who joined the La Cucina crew in 2013, rising to restaurant manager before taking over the venue 8 years later on the passing of iconic chef and former owner Tony Sassi.

“We only use ingredients the way we would ‘at home’,” Vincenzo adds. “Chicken with pasta is not traditional, so we don’t have anything like that on the menu. When we make a carbonara, it’s from pecorino romano, egg and guanciale (salt-cured pork jowl). Nothing is added to the recipe - no mushrooms, no bacon, no cream.” This unadulterated authenticity is the core of the menu, with the only local adaptations allowed to take advantage of fresh seafood harvested from the nearby waterways and local produce such as microgreens from the Atherton Tablelands.

The well-managed authenticity of the food also flows into the venue’s ambiance. It is

relaxed and modern in style, extending from an ample indoor area to chairs and tables on the footpath outside. This setting could as easily grace the sidewalk of a major city as it does this tropical haven.

The staff predominantly originate from Italy and are notable not only for their camaraderie but the pride in their work. Although there is a mild formality to the restaurant with neat place settings and balloon wine glasses, the team has a light touch. They are friendly, laugh and joke with each other and their guests, seamlessly switching between Italian and English.

The food descriptions take on poetic, musical tones when the Italian ingredients are listed with their native accents. If there is a fusion - clearly not in the menu - it is in how La Cucina perfectly blends Italian and tropical influences in its setting with an ease that less confident restaurants might find difficult. The menu is almost exclusively Italian, with occasional nods to Australian or Asian ingredients, all used to replace or complement items not naturally found locally. For example, avocado in the tartare di tonno or local finger lime pearls in the kingfish crudo.

As expected, the main courses are drawn from a menu honed over many years, with every dish earning its place. The seafood linguine, featuring local catch, is the most popular pasta dish, but only by a short margin. The braised beef cheeks, a relatively new addition to the menu, have proven to be very popular, served with a red wine jus, mashed potato and red cabbage. This uncomplicated dish is prepared and presented to perfection. The menu overall is exceptionally well balanced. Vincenzo explains that no one dish outsells another: “We have worked hard to find what is popular and how to work our kitchen for service. This means demand for menu items is mainly evenly distributed.”

La Cucina boasts a chic bar area where cocktails and tap beer are available, along with a full pizza menu. This is popular with locals and visitors alike, and the outdoor area is a great place to relax in the afternoon, share a pizza, and watch the world go by. It probably goes without saying that the pizzas are sublime and as traditional as the rest of the fare.

La Cucina, past and present, has received numerous accolades, winning both praise and awards that illustrate not only good food and good service but a consistency brought about by teamwork. Vincenzo explains that the Italian diaspora forming the majority of the staff are the venue’s harshest critics. “If something isn’t right, it is the staff who will complain first,” he continues. “They are very proud of what they do and of maintaining high standards. They want to share their own Italy with our customers.”

It is rare to find a hospitality team so bonded as to self-regulate. This is evidenced by the longevity of the staff, with key kitchen team members serving in their positions for many years, and the front-ofhouse staff too. Such is La Cucina’s reputation, people from all over Australia, even from Italy, contact Vincenzo hoping for a place in the team, even if it’s just for a season. It is rare to find a restaurant so at ease with itself, so attractive to customers and potential staff, and so true to its culinary heritage as La Cucina. Finding a little piece of Italy thriving in the tropics is even more remarkable. Buon appetito, paradiso!

LaCucnia + Bar

Celebrating

Salsa Bar & Grill: 30 years of Culinary Excellence in Port Douglas

Relationships that stand the test of time are usually forged in the crucible of uncertainty and shared passion, and what could be more uncertain than opening a restaurant in Port Douglas thirty years ago! The partnership between Bill Conway and Rhys Bawden is a perfect illustration of how great ideas and passion are the genesis of success. Add in hard work and attention to detail, and you have the entire formula. The idea of Salsa was no accident; their experience in hospitality and knowledge of the local market presented an opportunity that the duo were certain they could explore.

“Back in those days, there were really only two types of food venues in Port Douglas,” says Rhys. “There were family and counter meal places, and top-notch fine dining. We saw an opportunity to create something that was in the middle: good food, good price, in a relaxed environment.”

This simple concept became the core values of their enterprise, reflecting the growth of the “Mod Oz” cuisine style that was starting to flourish further south. Any doubts about their judgement can easily be dispelled by three decades of success and multiple accolades, which bring us to the present day.

Walking into Salsa Bar & Grill feels like entering a postcard scene. The open-air Queenslander design provides stunning views of the Coral Sea and the historic St. Mary’s by the Sea chapel. The restaurant’s décor is a vibrant mix of tropical colours and rustic charm, creating an ambience that is both relaxed and lively. Whether for a casual lunch or a romantic dinner, the setting enhances the overall experience

Imagine a menu that reads like a passport of flavours, whisking you from one culinary delight to another. Bill, Rhys and Head Chef Goran Zonai, have created a menu blending local Australian produce with international flavours resulting in an ever-changing menu that keeps diners coming back for more. Whether it’s the Thai

Chicken Spring Rolls, the delicate Linguini Pepperincino, or the decadent Chocolate Cointreau Soufflé, each dish is crafted with precision and passion

Salsa’s creations highlight the richness of Far North Queensland’s produce, featuring fresh seafood, tropical fruits, and local meats. The menu changes with the seasons to ensure the freshest ingredients, offering vegetarian, vegan, and gluten-free options to cater to all dietary preferences.

The waitstaff at Salsa are more than just servers; they are passionate storytellers and enthusiasts who guide diners through the menu with a smile. Their professionalism and friendliness add an extra layer of enjoyment to the dining experience, making each visit to Salsa not just about the food but also about creating lasting memories.

Salsa Bar & Grill’s commitment to the community extends beyond serving great food. The restaurant is actively involved in local events and charitable

initiatives. For instance, the annual Melbourne Cup Day fundraiser supports the Pink in the Tropics breast cancer support group, reflecting Salsa’s dedication to giving back to the community

The restaurant is also a sought-after venue for weddings, functions, and private events. Its picturesque location and exceptional service make it an ideal choice for memorable celebrations. Whether it’s an intimate dinner or a grand event, Salsa Bar & Grill ensures that

every detail is meticulously planned and executed. Salsa Bar & Grill is more than just a restaurant; it’s a culinary landmark in Port Douglas. With its innovative menu, stellar service, and a dedicated team led by Rhys and Bill, Salsa continues to enchant diners and create long term repeat customers. Whether you’re a local or a visitor, a dining experience at Salsa Bar & Grill is a mustdo when in Port Douglas, promising a blend of flavours, ambience, and hospitality that is truly unparalleled.

Salsa Bar & Grill 26 Wharf Street, Port Douglas 4099 4922

The Beach Shack

Port Douglas

It may come as a surprise for those more familiar with the grandiose, palm-lined and eclectic poshness of Queensland’s most northerly tropical luxury tourism destination, but Port Douglas has back streets. Leafy ones of course. Low-slung tropical idyls that run parallel with Four Mile Beach. It is down one such lazy avenue that you can discover The Beach Shack. Despite the name it is neither on the beach nor a shack. Although only a moments stroll from the beach the name is more an evocation than reportage, designed to manifest this magnificent venue’s core values of a relaxed casuality and rustic vibe. The Beach Shack has these in spades, but again, this is an artifice; at its heart the restaurant is a well-honed, good-natured machine that provides impeccable quality, an excellent price point and cohesive service that would be the envy of any metropolitan eatery.

The restaurant falls under the ownership of the outstanding, and longstanding, La Cucina Port Douglas, and as such the Italian thread pulls quite heavily through the Beach Shacks’ chosen cuisine. Even the term restaurant is a little misplaced for this venue; in style it is much more akin to the traditional Italian trattoria. Open seven days a week for breakfast, lunch and dinner the venue reopened in 2023 under the stewardship of experienced restaurant manager Giorgio Simonetti and support of Vincenza Di Cugno of La Cucina. Giorgio is no stranger to hospitality, growing up in his father’s restaurant in Taranto, in Puglia, Southern Italy.

“You could say I was born into hospitality,” Giorgio says, “I would go to school in the day and at night work in my father’s seafood restaurant.” He recalls his hometown with some affection: “Taranto is called the city between two seas and is well known for its seafood and local produce.” The family business propelled Giorgio into a career in the service industry, studying hospitality at university where he developed a passion for bar service.

“I became interested in mixology, cocktails and bar management,” Giorgio says. “This took me on a journey around Europe and then around the world, including Australia and Port Douglas.” This journey ended in 2015 when Giorgio and his brother bought their first restaurant, in their home country. The venture lasted a little over a year, with the sale of the venue spurring Giorgio to start another restaurant on his own. This he sold in 2022 as he planned to come back to Australia to La Cucina and now manage The Beach Shack.

With this gamut of experience Giorgio took on the relaunch of the Beach Shack with a dedication as if it was his own enterprise. “I am proud of what we do here, I am proud of the team I have brought together,” he says. The team is indeed the beating heart of this restaurant. Giorgio makes it clear these were people he wanted, each invited on their merits. Sergi, the head chef, Nico, the sous chef, and Martina, the smart manager, all have their roots in Southern Italy; a location which is arguably the epicentre of global hospitality.

The team are noticeably happy, they laugh and joke and create an atmosphere that is both inviting and

efficient. “We are friends, at work we work hard but we know each other, like family,” says Giorgio. It’s clear that they all miss Italy in some way, but family is what they miss most. Having all key staff from one homeland has many benefits, not only is the cuisine authentic, but the team relies on each other. “We are all a long way from home” continues Giorgio “but we get support from our ‘work’ family”.

This combination of a vibrant, cheerful and connected team proves an unbeatable combination for the diner as well. “What we do here, uses the best of our experience, we source the ingredients too,” Giorgio says, listing the many Italian products that are imported specially for use in the restaurant.

Giorgio is quick to stress that The Beach Shack offers not only exceptional food but also exceptional value. “We provide authentic food, using the best ingredients at an excellent price point,” he says, explaining the suburban location and regular local trade allows them to temper their prices.

A full and familiar breakfast menu transitions daily into the lunch and evening menu which is a treasure trove of Italian favourites, from pizza and pasta to secondi often featuring local seafood and ingredients. With both traditional and modern interpretations of Italian classics, dishes are often familiar, but elevated with outstanding authentic execution and service. The consistency provided by a harmonious long-standing team cannot be overstated.

Whatever your reason for visiting Port Douglas, The Beach Shack should be on your ‘must do’ list - the cuisine, excellent service and the casual family vibe that Giorgio and the team have created, is ample reward for making a slight detour from the usual bright lights of the resort town.

The Beach Shack

The Tin Shed: A Waterfront Gem

Imagine a place where history, natural beauty, and culinary delight converge seamlessly—a place where the relaxed atmosphere is as inviting as the stunning views. Welcome to The Tin Shed in Port Douglas, officially known as the Douglas Community and Sports Club Inc. Whether you’re a local or a traveller, The Tin Shed offers an unforgettable experience that perfectly encapsulates the charm of Far North Queensland.

Steeped in history, The Tin Shed dates back to 1896 when it was built by the Douglas Divisional Board, later becoming the Douglas Shire Council, to store and load sugar, a sweet cornerstone of the town’s economy. Over the years, this historical landmark has evolved, maintaining its old-world charm while embracing modern amenities. The lovingly restored original building interior offers a nostalgic glimpse into the past, juxtaposed with a contemporary bistro setting.

Perched on the edge of Dickson’s Inlet, The Tin Shed boasts panoramic waterfront views that stretch from the Coral Sea to the verdant expanses of the Daintree Rainforest. This idyllic setting provides the perfect backdrop for a leisurely meal or a casual drink. The spacious deck, shaded by taught white sails, invites you to relax and soak in the cool sea breezes and picturesque landscape.

The culinary offerings at The Tin Shed are nothing short of spectacular. Proximity to the wharf ensures fresh fish abounds and indeed seafood forms the backbone of a menu that celebrates the region’s marine bounty. Signature dishes include fresh barramundi, coral trout, and the impressive seafood tower for two—a veritable feast of the finest seafood. Each dish is prepared fresh and to perfection, ensuring that every bite is a celebration of Far North Queensland’s flavours.

Whether you’re visiting for breakfast, lunch, or dinner, The Tin Shed has something to please every palate. The menu features a wide range of bistro classics, a dedicated children’s menu, and an array of snacks available throughout the day. The affordability of the meals ensures that families can enjoy a delicious dining experience without breaking the bank.

Upstairs from the busy bistro and stunning deck the Tin Shed changes character, transforming into a cocktail bar and sports lounge. Dubbed the ‘Bacardi Bar’ this a great place to meet for a drink in air conditioned splendour, follow your favourite sports on the big screen or step outside to the balcony deck with uninterrupted views of the coral sea. There is an extensive cocktail menu, with bar food and pizza available too.

The hospitality at The Tin Shed is as warm as the tropical sun. The staff are dedicated to providing exceptional service, making every guest feel welcome and valued. This friendly and attentive service enhances the overall dining experience, ensuring that visitors leave with a smile and a desire to return.

More than just a dining spot, The Tin Shed serves as a vital community hub. Profits from the club are reinvested into the local community, supporting various sporting and community groups. This commitment to giving back underscores the venue’s role as the heart of Port Douglas. The Tin Shed is also a sought-after venue for

private functions, intimate weddings, and corporate events, thanks to its beautiful setting and well-appointed facilities.

A visit to The Tin Shed in Port Douglas is an unforgettable experience that blends history, natural beauty, culinary delight, and heartfelt hospitality. From savouring fresh seafood to enjoying live Sunday music and soaking in breathtaking views, The Tin Shed captures the essence of Far North Queensland, making it an iconic local hangout and a must-visit destination. Tin Shed

Sails, Port Douglas: A haven for special events

There’s no better view in Port Douglas than from the balcony of Sails, according to Roman Haslinger, head of hospitality for Hemingway’s FNQ and Sails. With a balcony that overlooks the Superyacht Marina, with views to the Daintree rainforest, and as one of the only places along the Eastern coastline where you can catch a semblance of the sun setting close over the water, we find it hard to disagree.

“I don’t think there’s a better view in any place in Port Douglas,” states Roman proudly. While the sun does not set directly over the water, you can still witness an outstanding cotton candy colour scheme as dusk settles on the oldest rainforest in the world.

Sails by Hemingway’s is the group’s newest venture in Port Douglas. It sits above Hemingway’s brewery, and while downstairs you’ll find freshly brewed craft beer and your favourite pub classics, Sails is an exclusive space providing an intimate setting with capacity for around 80 guests, and an extensive drinks list accompanied by a curated function menu.

The design element of the venue pays homage to its location in the wonderful coastal town of Port Douglas. It combines ocean and rainforest colour schemes with teals, blues and greens, along with rattan furniture and smooth woods, giving off a tropical resort-like feel. It’s hard not to notice the relaxed, welcoming atmosphere of Sails, making it a versatile venue where you can enjoy a few drinks or have a sit-down meal.

As an ideal function venue, Sails hosts events throughout the year, such as the Longest Lunch as part of the annual Port Douglas Carnivale program in May, and in-house events such as chef tables, sip and paint activations, and a Melbourne Cup lunch in November.

Sails is the perfect place to elevate your corporate event. This sophisticated venue offers a stylish and professional environment that’s perfect for business gatherings. The panoramic views provide an inspiring backdrop, sure to impress clients and colleagues alike. The intimate setting ensures a focused and engaging atmosphere.

Whether it’s a working lunch or a post-meeting cocktail hour, the extensive drinks list, including local craft beers and fine wines, ensures a memorable experience. The team at Hemingway’s can provide you with all your meeting needs, including AV and WIFI. Hosting your corporate meetings at Sails combines business with pleasure, making it an ideal choice for any professional event.

When it comes to hosting unforgettable functions and gatherings, Sails by Hemingway’s stands out as the ultimate venue. Whether you’re planning a wedding, a milestone birthday, an anniversary celebration, or a reunion, this venue offers everything you need to make your event special, with the standards and service you expect from a Hemingway’s venue. The versatile space can be tailored to suit your event, whether it’s a sit-down dinner or a casual cocktail party. The unique setting ensures a personal and memorable gathering.

Sails by Hemingway’s 44 Wharf St

Port Douglas

Essence of the Ocean Wrasse & Roe:

In the vibrant, award-winning culinary landscape of Port Douglas, one name shines brightly: Andy Gray, the energetic owner and head chef of Wrasse & Roe.

For over two decades, Andy has called this tropical paradise home, drawn by its sunny weather, relaxed lifestyle and proximity to the World Heritagelisted reef and rainforest. This picturesque setting has not only inspired him but also shaped his culinary philosophy, emphasising the importance of local, sustainable ingredients.

From the peaks of thriving international tourism to the troughs of global crises, Andy has remained a steadfast figure in the culinary world. His Far North

Queensland culinary journey began at the renowned 2 Fish, where he mastered the art of seafood preparation and created visually stunning and delectable dishes. After honing his skills, Andy opened bel cibo, a beloved gastronomic gem in Port Douglas, that he owned for 12 years. Unfortunately, bel cibo was lost to flooding in 2020; a significant blow to the local dining scene. Undeterred by this setback, Andy seized an opportunity. In 2021, he returned to the 2 Fish site at Coconut Grove Port Douglas, this time to make it his own. He transformed the empty venue into Wrasse & Roe, a dazzling new entity celebrating the region’s seafood and local produce. His vision was clear: to offer

a dining experience that showcases the region’s finest seafood while honouring the area’s natural beauty.

Nestled at the end of Macrossan Street, with a gentle sea breeze from Four Mile Beach, Wrasse & Roe beckons diners to indulge. The restaurant exudes modern sophistication, with polished concrete floors and décor in turquoise and vibrant light colours inspired by the Coral Sea and Great Barrier Reef. This thoughtfully designed space provides a serene backdrop for an exceptional dining experience, where guests can relax and savour the finest flavours the region has to offer.

“We’re all about quality over quantity,” Andy emphasises. “Our spacious tables and focus on delivering an exceptional dining experience set us apart.”

relationships with seafood suppliers puts him at the forefront for the freshest catch, ensuring that every dish served at Wrasse & Roe is of the highest quality.

The catch of the day is always a highlight, reflecting seasonal variations and the exceptional finds Andy secures from his trusted suppliers. Guests are encouraged to enquire about the catch of the day to enjoy something truly special and unique.

For those craving a post-beach snack or an early evening indulgence, Wrasse & Roe’s ‘afternoon selections’ menu is a lifesaver, offering delectable treats between 2pm and 5pm daily. This thoughtfully curated menu features a variety of light and flavourful options, perfect for satisfying midday cravings or enjoying a leisurely afternoon bite.

And the sweet finale? Wrasse & Roe’s dessert cocktails are a must-try. These innovative creations offer a delightful end to any meal, with options such as the

This commitment to excellence is evident in every aspect of Wrasse & Roe, from the meticulously crafted menu to the attentive service provided by the dedicated staff.

The menu is a testament to the region’s ingredients, offering dishes that highlight the freshest local seafood and produce. Whether savouring seared scallops with cauliflower and truffle oil puree, indulging in a confit duck salad, or enjoying a simple seafood marinara, diners are treated to a symphony of flavours celebrating the natural bounty of Far North Queensland. Each dish pairs perfectly with a choice from the extensive list of Australian and New Zealand wines. A list that has been carefully assembled to complement the diverse menu offerings.

For adventurous wine lovers, the restaurant boasts an extended list of rare and remarkable options. This regularly changing offering features limited and special releases, and last-of-vintage wines, all curated to elevate the dining experience and add a unique dimension. Andy’s dedication to sourcing exceptional wines ensures that every visit to Wrasse & Roe offers something new and exciting.

Dinner at Wrasse & Roe is a showcase of the finest seafood from the nearby reefs and Far North Queensland waters. From Gulf of Carpentaria bugs to irresistible Karumba mud crabs, each dish reflects Andy’s passion for sustainable cuisine and his determination to source the highest quality ingredients. His long-standing

tantalising apple pie or the refreshing Wrasse & Roe Ice, providing a unique twist on traditional desserts.

Accolades have poured in for Wrasse & Roe, with a Chef’s Hat from the 2023 Australian Good Food Guide following a Reader’s Choice Award from the previous year, affirming its place as a culinary icon. These prestigious awards recognise the exceptional food and service, as well as the dedication and passion that Andy and his team bring to the restaurant daily.

Wrasse & Roe is more than just a dining destination: it’s a celebration of the region’s natural beauty, a testament to the resilience and creativity of its owner, and a beacon of culinary excellence in Port Douglas. Make sure to add Wrasse & Roe to your mustvisit list for an unforgettable culinary journey in paradise.

Wrasse & Roe

Coconut Grove, Macrossan St, Port Douglas 4099 5219

The Sublime Banality of Bananas: A Journey Through Far North Queensland’s Golden Crop

Imagine, if you will, the verdant expanse of Far North Queensland, a lush, humid paradise where the air is thick with the scent of ripening fruit. Here, in this improbable Eden, the banana reigns supreme. This unassuming fruit, so ubiquitous in our daily lives, is the lifeblood of the region, a testament to the tenacity of those who toil under the relentless tropical sun.

The tale of the banana in this corner of Australia is one of transformation, both of the land and of the fruit itself. Introduced in the late 19th century, it wasn’t until the early 20th century that banana cultivation truly took root, reshaping the agricultural landscape of Far North Queensland. Today, the region produces a staggering 94% of Australia’s bananas, with over 12,000 hectares dedicated to this singular crop.

The conditions here are nothing short of idyllic for banana farming. The climate is a hedonistic dream of warm temperatures and high humidity, with an annual rainfall that averages around 2,000 millimetres. This deluge, particularly during the wet season from November to April, is both a blessing and a curse, providing the necessary hydration for the crops while also posing the perennial threat of cyclones.

The landscape itself is a study in contrasts, rolling hills and fertile valleys that offer natural protection against the capricious whims of the weather gods. This topography, combined with the volcanic richness of the soil, creates an environment where banana plants can thrive, their green fingers reaching skyward in silent supplication.

The process of banana farming is as intricate and demanding as the finest of wines. It begins with the selection of plantlets, those nascent green shoots that promise future bounty. These are not merely planted but orchestrated into the soil, each with its precise spacing to allow for optimal growth and air circulation. It’s a choreography of agriculture, a dance that has been perfected over generations.

In Far North Queensland, this dance supports an industry that employs over 4,500 people directly, with countless others benefiting indirectly. The region’s banana production contributes more than $600 million to the Australian economy each year. This is not just about fruit; it’s about livelihoods, about the sinew and fibre of communities knitted together by the banana’s modest, curving form.

Yet, banana farming is not without its trials. The spectre of disease looms large, with the Panama disease and banana bunchy top virus ever-present threats. The vigilance required to combat these maladies is relentless. Farmers employ a range of sustainable practices, from organic fertilisation to integrated pest management, all aimed at maintaining the health of their precious crops.

The maturation period for these plants is a delicate gestation of 9 to 12 months, during which they are cosseted and cared for with an attention to detail that would make the most meticulous gardener blush. De-suckering, propping, and bunch covering are all part of the lexicon of banana care, each step ensuring that the fruit reaches its peak potential.

Harvesting is where the rubber meets the road, a labour-intensive process that demands both precision and physical endurance. The fruit is typically harvested while still green, a nod to its post-harvest ripening journey. Workers, wielding sharp knives, cut the heavy bunches – some weighing up to 50 kilograms – from the plants, carefully transporting them to the packing sheds.

In these sheds, a quiet transformation takes place. The bananas are cleaned, graded, and packed with a reverence usually reserved for far more delicate objects. They are then sent to ripening facilities, where the magic of controlled conditions turns them into the familiar yellow handheld fruit that grace supermarket shelves.

The economic impact of this process cannot be overstated. Bananas from Far North Queensland are not just a local staple; they are a national treasure, exported far and wide, boosting Australia’s trade balance and spreading the region’s agricultural prowess to the far corners of the globe.

However, the future of banana farming here is fraught with challenges. Climate change looms ominously, threatening to upend the delicate balance that allows this industry to flourish. The region is already feeling the effects of shifting weather patterns, with increased frequency of extreme events that can devastate crops quite literally overnight.

Innovation is the lifeline that holds the industry afloat. Advances in biotechnology, such as the development of disease-resistant banana varieties, offer a glimmer of hope. Meanwhile, the adoption of precision agriculture and drone technology promises to revolutionise the way bananas are grown, enhancing both productivity and resilience.

Far North Queensland’s banana production is more than a mere agricultural endeavour. It is a testament to human ingenuity and perseverance, a symbiotic relationship between man and nature that has thrived despite the odds from one generation to the next. So, the next time you peel back the yellow skin of a banana, take a moment to appreciate the journey it has taken – from the fertile fields of Far North Queensland to your kitchen table. This is more than fruit; this is the essence of a region, the lifeblood of its people, and the quiet hero of our daily sustenance.

The Sugar Cane Conundrum: A Bitter-Sweet Symphony in Far North Queensland

Far North Queensland—a place where the verdant undulations of the landscape and the cloying humidity of the air conspire to create an almost surreal tableau of agricultural abundance. Here, the sugar cane, that tall and unassuming monocot, stands as both a testament to the region’s fecundity and a symbol of its agrarian tribulations. It is in this unlikely Eden that the sweet and bitter realities of sugar cane farming play out, a narrative of triumph and decline that mirrors the very essence of human endeavour.

The history of sugar cane in this part of the world reads like a colonial epic, with its introduction in the mid-19th century heralding a new era of agricultural exploitation. By the early 20th century, Far North Queensland had metamorphosed into a saccharine wonderland, with sprawling fields of cane stretching as far as the eye could see. This wasn’t mere horticulture; this was

an industrial revolution in green, with sugar mills proliferating like so many iron behemoths amidst the foliage.

Consider the statistics: Queensland today produces a staggering 95% of Australia’s raw sugar, with a significant chunk of that syrupy bounty emanating from its northern precincts. Over 12,000 hectares of land are dedicated to the cultivation of sugarcane, a crop that once seemed poised to underpin the region’s economic vitality indefinitely. Yet, the very fecundity of the land is as much a curse as it is a blessing, for it ties the fate of the region inexorably to the vagaries of a single, sweet crop.

The climatic conditions of Far North Queensland—those incessantly warm temperatures and near-perpetual humidity—are indeed the stuff of agrarian dreams.

Annual rainfall hovers between a generous 1,200 to 2,000 millimetres, ensuring that the cane receives the hydration it so hungrily craves. The rich, alluvial soils further enhance this botanical paradise, fostering a growth that is as relentless as it is bountiful.

But let us not be lulled into complacency by this agrarian idyll. The spectre of climate change looms large, casting a shadow over this seemingly eternal cycle of growth and harvest. The increasingly unpredictable weather patterns, the intensifying cyclones, and the creeping salinity of the soil—all threaten to disrupt this delicate equilibrium.

Sugar cane farming, for all its pastoral charm, is a process steeped in labour and precision. It begins with the planting of setts, those embryonic shoots that promise future abundance. This is no casual act of sowing; it is a meticulously orchestrated endeavour, with each sett placed with almost surgical precision. The subsequent growth cycle, spanning 12 to 16 months, is a ballet of agronomy, requiring constant vigilance against the insidious threats of weeds, pests, and diseases.

Harvesting, that final act of this agrarian drama, is a mechanised symphony of blades and engines. Modern harvesters, those leviathans of the field, cut the cane close to the ground, strip the leaves, and chop the stalks into manageable segments. These are then transported to the mills, where the alchemical transformation from plant to sugar takes place.

And what of these mills, the industrial heart of the sugar cane world? Their number has dwindled alarmingly, a testament to the relentless march of economic rationalism. From a zenith of over 20 mills, Far North Queensland now boasts less than half that number. Yet those that remain are paragons of efficiency, processing around 25 million tonnes of cane annually across

the state, with Far North Queensland shouldering a substantial portion of this load.

The economic contributions of this industry are not to be dismissed lightly. With over 4,500 people directly employed and countless others benefiting indirectly, the sugar cane industry injects over $600 million into the Australian economy each year. Yet, this apparent prosperity is under siege. The global pivot towards alternative sweeteners and the health-conscious turn away from sugar have conspired to erode demand.

Moreover, the rising costs of production—driven by escalating labour prices, energy costs, and the necessity for ever-more sophisticated machinery—further squeeze the industry. The closure of mills ripples through local communities, leaving economic desolation in its wake. This decline is not merely a matter of economics; it is a cultural erosion, a diminishment of the region’s very identity.

Innovation, we are told, is the panacea for these ills. Advances in biotechnology promise disease-resistant cane varieties, while precision agriculture and drone technology offer new efficiencies. Yet, these innovations are but a balm on a deeper wound, a symptom of a system straining under the weight of its own contradictions.

In the end, the story of sugar cane in Far North Queensland is a microcosm of the broader human condition—a tale of aspiration and adversity, of triumph and decline. As the green fields sway in the tropical breeze, they whisper a story of a bygone era, of present struggles, and of a future fraught with uncertainty. It is a story that demands our attention, our respect, and, ultimately, our empathy. For in the plight of the sugar cane, we see reflected our own precarious dance with nature, economy, and the relentless march of time.

Pioneering Sustainable Agriculture Skybury Farms:

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multi-faceted Tablelands agribusiness continues to lead from the front.

Candy MacLaughlin always intended to become a businesswoman but never envisaged her field would be farming. However the general manager of Skybury Farms found herself falling in love with agriculture when she returned from overseas to live at the Mareeba coffee plantation her parents founded in the late 1980s.

“My family are originally from Zimbabwe and were searching for a destination in Australia that sang to them, reminding them of home. They wanted to connect with the land and find a community. Mareeba became that destination when they established Skybury Coffee,” says Candy.

It is easy to notice the similarities between the two countries with Mareeba’s vast open landscapes, green trees and rolling hills.

“Agriculture is one of the most diverse, interesting industries to be involved in because there are no limits,” Candy explains. “There’s no ceiling to what you can do,

how you can dissect it, change it, then reconnect the parts.”

Skybury Farms - as the business is now known - is proof of this, growing from strength to strength since its inception, striving to improve with each generation.

At one point, Australia’s oldest commercial coffee plantation accounted for over 60% of all Australia’s domestic coffee production.

After ten years producing coffee, they began their journey into papayas deploying the same ethos and putting sustainability at the heart of their business model.

Candy points out papayas are available all year round. “From a sustainability perspective, it allows us to keep our staff permanently employed,” she says.

The farms have adopted a dual cropping method: papaya trees give shade to the coffee trees, helping them flourish and optimising land use.

With papaya production last year tipping 6 million kilograms, half of all the papaya eaten in Australia is grown by Skybury.

Candy travels widely, promoting papaya as a staple throughout the Far North and beyond.

“Because it is packed with nutrients papaya can aid with inflammation and gut health plus it is also very high in vitamin C, calcium, and natural proteins. All parts of the fruit are beneficial including its seeds which can be used to de-worm animals or be dried out and placed in a pepper grinder to mimic the heat of traditional pepper.”

A sizable business with multiple facets including its farms, roastery, café, on-site laboratory and nursery, Skybury are leaders both in agriculture and agritourism.

“Research and development is a core pillar for us,” says Candy. Her brother Mark MacLaughlin, an agronomist, oversees all Skybury’s plant production, health, breeding, and field trials.

Their quest for plant health and sustainability led to them becoming among the first to grow papaya via tissue culture. This involves using fragments of tissue from a plant and transferring it to an agar where it grows just as a normal plant would, replicating the original plant while keeping its nutritional value.

This has proved especially useful in the area of disease management. Skybury has worked to breed out a specific disease present in papaya called sticky sap. Through genetic testing, they were able to identify a disease free plant and replicate from it, enabling control over the spread.

Skybury’s growth and creativity are a testament to the MacLaughlin family’s passion for sustainable agriculture. They aspire to continue to provide opportunities for their loyal team, to collaborate with regional businesses, and to campaign for papaya to become a mainstream, popular fruit.

136 Ivicevic Road, Mareeba 4093 2194

Skybury

For pie enthusiasts in the Tropical North, the names “Manning’s” and “Pies” are inseparable. For nearly 90 years, Manning’s Pies, a cherished family-run bakery in Cairns, has been a culinary cornerstone, serving over 20 varieties of warm, melt-in-your-mouth pies, along with hearty breads, sausage rolls, and other delightful treats.

Karli Manning, daughter of Dennis Manning who inherited the company from his father, shares that locals have been buying their pies since childhood. She explains that purchasing a pie from Manning’s is more than a habit—it’s a tradition, woven into the fabric of their community, with weekly sales reaching 3 to 4 thousand pies.

It all began with Karli’s great-grandfather, Hector Manning, who started selling pies in Brisbane in 1934. Due to his asthma, Hector moved to the tropics, settling in Kamerunga, where he began baking pies and serving them from a wheeled pram at the local cinema. This iconic sight, later evolved with a bicycle, captured the community’s heart and led to the opening of a bakery on Pease Street, where their delicious creations gained even more popularity.

After Hector’s passing, the family not only preserved the business but helped it flourish, transforming it into one of Cairns’ most beloved pie shops. Their unwavering dedication has made Manning’s Pies a rare

gem—a business that has remained in the same family for nearly 90 years.

Karli emphasises the importance of a strong team. “We enjoy having a workplace where people want to come to work and have fun,” she says, highlighting the special bond shared with her family and team.

In a country where pies are a culinary treasure, what sets Manning’s pies apart? Karli points to the consistent quality of their products. Despite minor tweaks, their recipes have remained largely unchanged for nearly 90 years, a fact their loyal customers deeply appreciate. This steadfast commitment to quality is the secret to their enduring success.

Karli proudly explains that most of the meat used in their pies comes from the family cattle farm in Ravenshoe. They ensure that other ingredients are sourced locally. She stresses the importance of knowing where your meat comes from, describing theirs as “proper meat filled with good stuff.” Unlike mass-produced products, Manning’s pies are crafted in the factory right behind their shop, ensuring that all the magic happens in one place, just steps away from their customers.

Their best-sellers are their meat pies, with Karli’s favourite being the roast beef pie, featuring beautifully sliced roast beef and rich gravy. “I don’t know what it is, there must be some secret ingredients,” she laughs, though she knows every recipe by heart, a testament to the skill and passion of their cooks.

Karli’s role in the family business is diverse, from bookkeeping and packing orders to stepping in wherever needed. “That’s what it is when you’re in a family business, you just jump in where you need to and do what you’ve got to do,” she says. She reflects fondly on how grateful she is to work with her family, all sharing the same passion for the business. “It’s not lost on us how lucky we are to run this business successfully for nearly 90 years, and it’s great that we all still get along,” she chuckles.

The Manning family is not only passionate about baking pies but also about giving back to their community. They support various organisations and charities, including the charity Variety, which helps disadvantaged children. Dennis and Laurie Manning have been involved with this cause for over 20 years, expressing a genuine love for it. “We’re all in it together here,” says Karli, reinforcing their deep community ties. Looking to the future, the Manning family aims to continue their legacy of consistency, filling bellies in the Tropical North with heartwarming food. Karli dreams of reaching the milestone of 100 years of Manning’s pies, a goal that, given their enduring success, seems well within reach.

Manning’s Pies 194-196 Newell St, Bungalow 4054 3077

Bushman’s Pies A man, a van, and a plan

In Cairns, few names are as well-known as Bushman’s Pies. From humble beginnings selling pies from a roadside van to becoming a lunchtime staple for many, Bill Richardson has firmly established himself in the Cairns food industry.

Located in the industrial area of Bungalow, Bushman’s Pies offers locals a variety of mouthwatering options, including their signature pies, sandwiches, wraps, and cakes. The journey of the Bungalow outlet began 13 years ago when the demand for Bill’s delicious hot pies, originally sold from a van on the Captain Cook Highway, necessitated a move to a larger, more permanent location. This decision proved fruitful, and now, 23 years after leaving the construction industry at age 45, Bill’s venture has become a beloved fixture in Cairns’ lunchtime scene. Additionally, Bushman’s Pies now wholesales to other bakers, ensuring that residents of both the northern and southern suburbs can enjoy their offerings.

Bill still operates the original van on the Captain Cook Highway, but the shop remains the primary destination for his most popular pies. Among the favourites are the cheese, chicken, and bacon pie, and the uniquely crafted ‘Tradie’ pie,

company that supplies frozen gluten-free pastry. This allowed their long-awaited gluten-free meat recipe to finally be brought to life.

Bill’s dedication to customer satisfaction goes beyond

which combines steak, tomato, onion, mushroom, bacon, and egg—an especially popular choice during busy mornings.

A recent and exciting addition to the menu is their gluten-free range of pies. After years of seeing customers disappointed by the lack of gluten-free options, Bill made it a priority to offer these products. “We’ve been waiting for 10 years to be able to do this,” he explains. Regulatory challenges prevented the in-house production of glutenfree pastry, but industry advancements led them to a

gluten-free options. He also offers vegan and vegetarian selections, including a vegan butter chicken pie. Customer feedback has been instrumental in shaping the menu, leading to some of their best sellers. One such example is the chilli, cheese, and steak pie, which became a hit after repeated customer requests. Reflecting on his success, Bill states, “I look at what we’ve achieved, and there’s a sense of pride there. My customers are my judges, and they’re happy judges right now.” With no plans of slowing down, Bill has created a thriving business built on the foundations of quality and customer satisfaction, something he has achieved in spades with the support of his friendly and helpful staff.

Max Pantacchini looks at the best of the best in FNQ Seafood

Max Pantacchini is an industry leader in the world of seafood in the Tropical North. Originally from France, his journey to Cairns began in 1987 when he was transferred from the Hilton in Geneva to help with the opening of the Hilton International, where he worked as a chef. After a successful opening and two years in Cairns, he and his wife Francoise moved back to France before returning to Cairns, where they would settle for the future. “To us, Cairns was the best thing ever,” he says fondly. The couple fell in love with the beauty of the tropics and have never looked back, raising a wonderful family who also form part of Preston Fresh Seafood.

Max started their business by smoking salmon and supplying it to restaurants and hotels around Cairns. In the space of ten years, their business expanded from an 80 sqm shed to 1200 sqm, taking over the entire complex. They are now the biggest seafood retailer in Cairns, and supply wholesale to Port Douglas, Palm Cove, and Cairns.

Max takes us through some of the seafood symbolic to the northern tropical waters of Australia.

MUD CRABS:

These large crabs are caught around the East Coast, from Brisbane to Torres Strait and Cape York. Due to the regulations surrounding these crabs in Queensland, only males are allowed to be caught. They change their shells periodically, and when this happens, they can weaken, resulting in less meat in their body. Therefore, it’s important to catch them when they’re full. If caught when full, their meat is delicious and sweet. They are usually boiled, and their meat can be eaten cold and tossed in salads, or warm.

BARRAMUNDI:

CORAL TROUT:

Coral Trout is one of the highlights of the Great Barrier Reef. They come in some gorgeous colours and have a white, flaky flesh that boasts a phenomenal taste. They are caught along the North of Queensland and in Jurien Bay in WA. Coral Trout is a highly popular fish in Far North Queensland, one that visitors are eager to try when coming to the area. They are known as one of the most striking fish in the Great Barrier Reef.

TUNA:

A local delicacy, the barra can be scaled, and the skin can be kept and cooked, resulting in a delicious crispy texture. There’s wild barramundi caught all over the tropics of Australia, and it’s prominent here in Far North Queensland. It can be farmed and wild-caught in salt and fresh water, but saltwater farms will give you a better result due to flavour. It possesses a mild flavour, toothsome texture, and a moderate fat content.

PAINTED CRAYFISH:

This tropical crayfish can be caught in the more tropical parts of Queensland, from Townsville to the Torres Strait, and inside the Gulf. While many believe it is a firmer crayfish than others, Max recommends cooking it al dente and digging in straight away. When raw, their shell carries beautiful turquoise colours, and when cooked they become a rich, orange colour. They have a sweet taste that is very similar to the bugs you can find in the region.

There are several types of tuna available in Far North Queensland, such as yellowfin tuna & big eye tuna. They usually come from down south as they like cold water, but as they are migratory, they travel around. Because of this, areas such as New Zealand and South America catch the same kind of tuna as we do in Australia. Albacore tuna is the fish you normally find in tins. Max states that if a good albacore tuna is pan-fried and cooked well, it will give you some amazing results.

RED EMPEROR:

The red emperor is a good-looking fish that normally gets caught at night rather than during the day. It can grow to around 10 to 12 kilos, but most that are caught are between 3-5 kilograms. They like the warmer waters of Australia, making them very prominent in this region. They have white flesh and produce large, juicy fillets that many enjoy when they order red emperor at restaurants. Max explains that due to their large size, you can keep their wings and heads and use them to make delicious fish stock. These are perfect for soups for the winter.

Rusty’s Markets

The Heartbeat of Cairns

Nestled in the vibrant heart of Cairns, Far North Queensland, Rusty’s Markets stands as a beacon of community, culture, food and commerce. Established in 1975 by Emrys “Rusty” Rees, this iconic market has transformed from a modest collection of stalls into one of the largest and most cherished markets in the region. For nearly five decades, Rusty’s has been more than just a marketplace—it’s a living, breathing testament to the diverse tapestry of Cairns and its people.

Rusty’s Markets began its journey as a small-scale operation, driven by the vision and determination of its founder. Over the years, it expanded, attracting a myriad of vendors and shoppers, and cementing its status as a key fixture in the Cairns community. Today, Rusty’s is synonymous with fresh produce, vibrant energy, and a rich cultural experience.

Open every Friday, Saturday, and Sunday, Rusty’s Markets transforms the heart of Cairns into a bustling hub of activity. The market’s hours are as follows: Friday and Saturday from 5:00 AM to 6:00 PM, and Sunday from 5:00 AM to 3:00 PM. These hours provide ample opportunity for early birds and late risers alike to explore the market’s offerings.

One of Rusty’s Markets’ greatest draws is its extensive selection of fresh, locally-sourced fruits and vegetables. Vendors proudly display their produce, harvested from the fertile soils of Far North Queensland. From the vibrant hues of tropical fruits like mangoes, papayas, and lychees to the crisp greens of leafy vegetables, the market is a feast for the senses. Shoppers can expect to find seasonal specialties and exotic varieties that are hard to come by elsewhere.

Rusty’s Markets is also a haven for food lovers. An array of food stalls serves up delicious treats from around the world. Whether you’re craving freshly baked bread and pastries, aromatic coffee, or exotic international cuisines, there’s something to satisfy every palate. The

market’s food offerings reflect the multicultural fabric of Cairns, with flavours and dishes from Asia, Europe, the Americas, and beyond.

For those with a penchant for gourmet and specialty items, Rusty’s Markets does not disappoint. Vendors offer a variety of exotic spices, locally-produced honey, gourmet sauces, and more. These high-quality products are perfect for food enthusiasts looking to elevate their culinary creations.

The atmosphere at Rusty’s Markets is nothing short of electric. The market is a bustling hive of activity, especially on weekends when locals and tourists alike flock to its stalls. The air is filled with the sounds of lively chatter, the calls of vendors, and often, live music that adds to the festive vibe. Families, friends, and solo adventurers wander through the aisles, exploring, tasting, and soaking in the vibrant energy.

Rusty’s Markets is more than a shopping destination—it’s a cornerstone of the Cairns community. It plays a crucial role in supporting local farmers, artisans, and small businesses, providing them with a platform to showcase their products and talents. This support fosters a sense of community and helps sustain the local economy.

For tourists, Rusty’s Markets is a cultural experience not to be missed. It offers a unique glimpse into the daily lives and traditions of the people of Cairns. Visitors can engage with friendly vendors, learn about the origins of various products, and experience the warm hospitality that Far North Queensland is known for.

To make the most of your visit to Rusty’s Markets, consider these handy tips: Arrive early to beat the crowds and get first pick of the freshest produce; bring cash to ensure smooth transactions, as not all vendors accept cards; support the market’s eco-friendly initiatives by bringing your own reusable bags; and stay hydrated, especially during the warmer months, as it’s easy to spend hours exploring the market.

Rusty’s Markets is a beloved institution in Cairns, offering a dynamic blend of fresh produce, artisan goods, and culinary delights. It’s a place where the community comes together, where cultures merge, and where the spirit of Far North Queensland is alive and thriving. Whether you’re a local or a visitor, a trip to Rusty’s Markets promises an unforgettable experience. So, come with an open heart and an empty bag, and leave with a bounty of goods and memories to cherish.

Markets

The Quest for Beer Continues

A guide to some of the oldest pubs still serving in the Far North

Cairns, as a settlement, was founded in 1875, Port Douglas in 1877, Atherton in 1885, and Cooktown, the fractionally older sibling, in 1873, giving rise to a question 150 years in the making - where to get a coldie? This region, much of which remains unravaged by the destruction of progress, boasts some of Australia’s finest and oldest country pubs, with over 50 falling into our definition of heritage, having opened their doors before the middle of the last century.

Join us as we explore the Far North and drop in on a few of our favourite ‘places of interest’ as we go in search of where to get the real beer up here!

COOKTOWN HOTEL –COOKTOWN (1874)

The Cooktown Hotel, affectionately known as The Top Pub or ‘The Toppie,’ is a beloved landmark in Cooktown. Built in 1874, this historic pub has survived numerous cyclones and remains a favourite for both locals and travellers. Known for its welcoming atmosphere and icy cold beers always on tap, it epitomises the true Queensland pub experience with its strong sense of mateship. In the 1920s, it gained a reputation as the ‘racing man’s pub’ due to the local turf club holding their monthly meetings there. Originally called the Commercial Hotel, it was renamed the Cooktown Hotel in 1982, continuing its legacy as a central hub for community gatherings and socialising. A great venue for meals, beers, and live music, one of their events that brings people from all over is the Hog Hunt. Held every October, it has become a huge success at curbing feral pig numbers in the area ... and a much-anticipated ‘Toppie’ event.

LION’S DEN –ROSSVILLE (1875)

A trip to Cape York isn’t complete without stopping into the Lion’s Den Hotel in Rossville. The quirky, iconic pub is one of Queensland’s oldest, continuously operating hotels still in the original building, remaining almost unchanged from her beginnings in 1888 when she serviced the tin and gold mining trade. These days she is the pitstop for travellers heading north, with campgrounds and many tour groups also taking advantage of their ‘glamping’ accommodation options, and joining with the locals for live

music events held throughout the year. The name came about from a tin mine called the Lion’s Den close by, when a stowaway named Daniel was seen standing at the mine’s entrance, the owner commented ‘It’s Daniel in the Lion’s Den’ as a joke and it stuck as the name for both the mine and the hotel. Over the years the owners have continued to add to the Lion’s Den theme with their quirky décor to enjoy along with a great pub meal and a beer.

THE GARRADUNGA HOTEL – INNISFAIL (1888)

Just a ten-minute drive north of Innisfail, nestled amidst sprawling cane farms, you’ll discover The Garradunga Hotel. Originally known as the Cane Cutters Hotel when it was built in 1888, this historic pub has since become famous for its resident ghost, Athol. Many locals have encountered Athol, and curious tourists flock to the pub, hoping for a spectral sighting. Affectionately dubbed ‘The Garra,’ the hotel has weathered its fair share of disasters. It burned down and was rebuilt in 1935, and Cyclone Larry ripped off its roof in 2006. Fortunately, the 1935 rebuild included a cement-reinforced ceiling and a beer garden, allowing the beer to keep flowing even during repairs. A charming spot for travellers, The Garradunga Hotel offers unpowered campgrounds and rooms within the pub itself. Open seven days a week, it serves up classic pub dinners from Thursday to Sunday and lunch on weekends. Sundays are a particular highlight, with live music in the beer garden all day, making it the perfect day to soak in the local atmosphere.

YUNGABURRA HOTEL – ATHERTON TABLELANDS (1910)

Yungaburra Hotel is an exquisite federation building showcasing the architecture of the early 1900s, renowned in FNQ for her beauty and preservation of times gone by. When the Williams family heard the railway was coming to town in 1910, they bought the land opposite the station house site, pulled down their ‘shanty pub’ and built Lake Eacham Hotel. The name changed when the township name changed to Yungaburra. Stepping into the ballroom you can envision people dancing the night away, with the staircase, stained glass windows, and chandeliers. Queensland’s youngest female publican at 16, Maud Koeh, loved that room, and locals have seen her ghost on the stairs or witnessed flickering lights coming down them. Maud is known to roam both the hotel and the township itself. The hotel has remained within the Williams family, proudly preserving their family’s, and the township’s, history within the walls of the grand old girl. You can stop in any time for hearty pub meals, live music events, even play bingo in the ballroom! Hotel rooms are available, too, if you hope to catch a glimpse of Maud!

POST OFFICE HOTEL – CHILLAGOE (CIRCA EARLY 1900S)

A popular tourist destination on the ‘Wheelbarrow Way’ is Chillagoe, for visiting remains of the smelter, the Mungana Caves, and having a cold beer at the pub with a marble bar where visitors have written all over the walls. The Post Office Hotel was built by business tycoon Edward Torpy in 1900. He was involved in mining, racehorses, and hotels; in fact, his horse Piastre won the Melbourne Cup in 1912. He moved his Mt Garnet Hotel to Chillagoe in 1910, replacing the original building. In May 1923, a fire next door burnt her (and three other buildings) to the ground, but Torpy had a new hotel built and reopened by November, with the now-famous bar made from Chillagoe marble. Today, the Post Office Hotel has signatures on the walls from locals and travellers from all over the world, as well as the old station signs hanging from the ceilings. A covered playground and beer garden make her the perfect spot for a cold beer and hearty pub feed.

RED BERET HOTEL – REDLYNCH (1926)

The Red Beret, a beloved landmark in Redlynch, has a storied history and a character as vibrant as its name. Built in 1926, this iconic pub was originally known as The Redlynch Hotel. It was the town’s second hotel, constructed opposite the site of the old Terminus Hotel, which had tragically burned down in the early 1920s. Most locals believe the railway town of Redlynch was named in honour of the Irish construction foreman, ‘Red’ Lynch, a well-loved figure among his peers. The origins of the pub’s current name, the Red Beret or ‘The Hat,’ remain a bit of a mystery, adding to its charm and allure. Today, stepping into the public bar of the Red Beret is like stepping into a living museum of the town’s history. The walls are

adorned with caricatures of locals past and present, as well as sporting legends, set amidst historical photographs of the township. Mateship is alive and well at ‘The Hat,’ where you might even spot the real-life counterpart of one of the caricatures enjoying a cold beer beneath their illustrated likeness. Despite recent renovations, the Red Beret has retained its classic Queenslander charm, featuring open verandas and decks perfect for relaxing with friends. Whether you’re sharing a beer in the pub or enjoying a family-friendly meal, the Red Beret offers a welcoming atmosphere that harks back to the camaraderie of Red’s day.

THE GRAND HOTEL – (1936)

Whilst this bar isn’t as old as the others featured, ‘The Croc Bar’ is as iconic as Crocodile Dundee for FNQ pubs. Since opening the doors in 1926 on the corner of McLeod and Shield streets, their crocodile-themed décor and artefacts have been a drawcard for tourists, and the locals have always loved a cold one right in the heart of the city. The outstanding feature of ‘the Croc’ is the bar itself, a hand-carved wooden crocodile complete with an open jaw and teeth so you can have your photo taken with your head in the jaws of a crocodile. The walls and ceilings are covered with crocodile skulls, skins, and, of course, teeth, along with images of crocodiles being caught, along with Croc Dundee himself. Slotted between these are a plethora of historical photos and artefacts from Cairns in the early 1920s, with floods, cyclones, and more all recorded on the walls. Offering pub classic meals in the renovated bistro, you can take their famous 2kg Parmy Challenge, if you’re keen!

Cairns

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Photographer

Alfred Atkinson

Beers, Bars, Cocktails, and Long Tales:

The quest for good beer and cheerful company is a dance as old as fermentation itself. In Far North Queensland, the common thread of hospitality often lies not just in the food and the warm welcome but in the simple presence of a bar.

For those in search of a tipple or two, FNQ offers an abundance of choices. From quaint speakeasies to sprawling brew-pubs and everything in between, this region boasts a diverse array of drinking establishments. The variety spans not only scale but also age and location, from heritage hotels dating back to the gold rush era to remote pubs serving small communities.

In FNQ, you can savour a sophisticated metro cocktail in full sight of a historical boozer that feels like a relic from a bygone era, sometimes as far back as the 1800s.

A short drive from Cairns or Port Douglas transports you to a different world. The slow, egalitarian nature of time and economy in FNQ’s country life has preserved many anachronistic hotels and pubs, untouched by metropolitan modernity. Here, you’ll find ringers in sun-bleached Akubras and well-worn boots, or fishos with no boots and tales of crocs in the creeks. Time flows like treacle, and history is captured in black-andwhite photos framed on the walls. Out the back, mighty compressors wrestle with desert-like temperatures or jungle humidity to keep your beer at a consumable temperature. This living history offers a glimpse into the soul of Australia and is as much an FNQ experience as fine dining or a dive on the reef.

Contrastingly, the region also boasts modern, sleek gin joints and flashy bars. Country mullets give way to waxed moustaches and denim aprons, where whiskies

Exploring FNQ’s Vibrant Drinking Culture

come in more than two varieties (bourbon or scotch), and drinks are crafted to the delight of onlookers. Recent years have seen a boom in small bars in the far north, with cosy, hip venues popping up all over. From gin and rum bars to sophisticated wine bars, what these establishments lack in size, they make up for in style and ambience. The Conservatory Bar on Lake Street, known for its Chesterfield couches, chandeliers, and award-winning wine menu featuring over 800 wines, is a prime example. Nearby, the Sunset Bar on the Inlet offers a different take on the small bar theme. The OG of the Cairns small bar scene, Three Wolves, hidden down a red brick laneway in the heart of the Cairns CBD, boasts an extensive list of Australian and international whiskies and gins. These bars, along with their Hospo Group siblings—Wolf Lane Distillery, Flamingos Tiki Bar, The Fox Small Bar in Stratford, and Cabana Bar in Palm Cove—add to the vibrant scene.

Our brew houses come with a dash of difference too. Hemmingway’s, located on the water’s edge in both Cairns and Port Douglas, offers a unique experience. Macalister Brewing Co. provides a quintessentially Queensland experience in a big shed overlooking a cane paddock. On the opposite end of the scale, FNQ’s nightlife features clubs and late-night bars where backpackers, tourists, and locals blend harmoniously. These places are where tomorrow’s history is being made now, with bleary-eyed morning recollections and reportable fun.

The richness of this diversity and its proximity provides the ultimate adventure. In the section that follows, we will introduce some of the makers, connoisseurs, and venues that will do everything from keeping you up at night to serving you a coldie and a meat pie for lunch.

Raise a glass for The Conservatory Bar

Tucked away on Lake St, you’ll find The Conservatory Bar, a unique, intimate little wine bar that’s bursting with character. Upon entering, you’ll be greeted by a snug, Edwardian-like space, with a large tavern clock hanging next to the bar – a spectacle piece to say the least. The rest of the décor follows this ambience of a modern speakeasy come gentlemen’s lounge, with antique furniture, black and white pictures on the walls, and a rotary phone as their landline.

Ross Stevens, owner of this quaint little venue boasts an extraordinary amount of wine knowledge, which he no doubt inherited from his grandfather who was a winemaker. The Far North was graced with his presence when he travelled over from the English town of Honiton in Devon, working his way into the hospitality industry before starting his own venture.

It wasn’t long before the desire to run his own business took over which led to the birth of The Conservatory Bar. “I like old stuff, so this for me is very homely,” he says. “I feel a great sense of nostalgia being here and it’s very comforting”. The furniture and layout transport you to an English-style pub, oozing with comfort.

His impressive wine cellar features over 1000 bottles from across the country and around the world. In curating his wine

list, he focuses on incorporating lesser-known varietals, ensuring good global coverage, and offering a wide price range.

His passion lies in guiding guests to explore new tastes. “Introducing people to something new is not only good for business but also enriches their experience,” Ross affirms. He particularly enjoys serving customers who are undecided, leveraging his expertise, talent, and enthusiasm to expand their palate and foster a love for diverse wine varieties.

For those who know and love The Conservatory Bar, their move to a new Lake Street venue mid year is exciting with even more added to the experience. The new venue aims to be a replica of the current Conservatory Bar but with a larger space inside and the inclusion of a kitchen and private tasting room. Ross states they are creating foods that complement their wine list, rather than vice versa. One dessert dish that will grace their menu is a dark chocolate tart that contains a red wine reduction in the chocolate mix. Ross explains that dark chocolate is a common characteristic of Shiraz, so combined, they tie in together very well.

With a much bigger wine cellar, where the wines from their award-winning list can comfortably reside, will also serve as the tasting room, where Ross will host private wine tastings, creating a new and exclusive experience for wine lovers.

Ross emphasises the meticulous process of selecting the wines for his list, a dedication that has earned his collection a prestigious ‘2-glass rating’ from the Australian Wine List Awards for the past two years. This accolade is akin to a Michelin Star or an Australian Good Food Guide chef hat. Ross aspires to achieve a coveted ‘3-glass rating’ at the next awards, a distinction that will further elevate The Conservatory Bar’s status in the world of wine.

Aside from the above achievements, The Conservatory Bar also won the Customer Service Excellence Award at the Chamber of Commerce Business Excellence Awards in 2023, nominated for outstanding customer service. This was an incredible achievement for the eccentric bar.

These awards are a testament to not only his knowledge but also his passion for wine and the space he has created. The Conservatory Bar is not just a wine bar, it has become a warm, comforting home for many, with Ross reflecting on the friends he has made within the vicinity, stating that some of his best friends in Cairns started as customers.

The Conservatory Bar Cairns hosts regular exquisite wine tasting events featuring a curated selection of fine wines from around the world. Guests can enjoy guided tastings complemented by expertly paired gourmet bites, creating an immersive and educational experience in an elegant, intimate setting.

Aside from wine, The Conservatory Bar also has an impressive cocktail list, and the venue is available for hire for any birthday parties, work events, or private functions.

As for the future, a long-term goal for Ross would be to open some other bars in other parts of the country, making The Conservatory Bar an institution.

The Conservatory Bar 12-14 Lake Street, Cairns

The Sunset Bar:

Cocktails In paradise

Even those with only a passing familiarity with Cairns will agree the Harbour Lights boardwalk is the perfect place for a cocktail bar, where customers can sip on delicious cocktails as they overlook the stunning Trinity Inlet.

After creating a well-refined product in The Conservatory Bar, owner Ross Stevens wanted to expand into a new venture, and so he created The Sunset Bar, a cocktail bar that could not be better located. “I wanted a cocktail bar that followed the same sort of quality as this,” he says, referring to his first venture.

Originally from Devon in the UK, Ross’s background is heavily influenced by wine, and after working in a variety of hospitality venues in Australia, he acquired his first business in Cairns. Ross is a wine connoisseur, a veritable maven of the grape, however his palette is not limited to the fermented, extending beyond into the distilled. The drinks list at Sunset Bar consists of some cleverly crafted cocktails such as only an expert could master.

Ross insists all base spirits for cocktails are sourced from local distilleries, and the bar exclusively stocks local craft beers. This not only as he is a firm believer in supporting local producers but also in recognition of the supreme variety and quality of producers in the far north. “This region punches well above its weight as far as quality goes, the accolades for producers bear that out. It would be churlish in the extreme not to want to showcase that on our list.”

The Sunset Bar, now in its second year of trading, has established itself as a popular place to meet and mingle in the afternoon, evening, or night. The relaxed and intimate atmosphere twinned with a sophisticated and metropolitan drinks list has proved an irresistible draw for tourists and locals alike.

Ross designed the bar himself, ensuring that every ingredient is near, making it easy to make cocktails perfectly and timely, something of utmost importance in a busy cocktail bar like this. The Sunset Bar features some stunning décor, boasting a bright, airy interior filled with plants, vines, and bright splashes of colour such as yellows and oranges. Its doors open to reveal the picturesque setting of the Trinity Inlet, making it the perfect place to unwind after a long day, and witness the show of colours above the mountains once the sun sets.

Aside from gorgeous cocktails, wines, and beers, the Sunset Bar offers tapas in a collaboration with neighbouring notable, Ochre restaurant. “They’re adding value to my business and we’re adding to their business, so it’s a great reciprocation,” says Ross.

While their cocktail list changes every 3 months, they do have a few that form part of their core range. One cocktail that Ross is immensely proud of is their ‘French Tart’. It’s made with gin, elderflower liqueur, grapefruit juice, lime juice, and rosemary syrup. It first came to The Conservatory Bar’s menu, and he then introduced it at the

Sunset Bar. “That is like our brand’s signature cocktail,” he says proudly. It’s also one of their best sellers. Another example is their ’Lady’s Night’ cocktail, which contains butterfly pea-infused gin from Wolf Lane Distillery, ginger, domaine canton, lemon, lime, and lemon bitters. The Sunset Bar continues to wow its customers with delicious cocktails and outstanding customer service. If you’re ever in need of an after-work catchup spot, or just somewhere to sit and admire the view, head to The Sunset Bar to experience some of the best cocktails the region has to offer.

Sunset Bar Cairns Harbour Lights Boardwalk, Cairns

Three Wolves: A Hidden Gem

Walking down a dark, deserted alley to reach a bar evokes a thrilling sense of anticipation. This is precisely the experience Three Wolves offers as its doors open to reveal a unique, intimate space specialising in whisky and meticulously crafted cocktails. Here, each bartender is an artist, working their magic in a setting enhanced by dim lighting and dark furniture. With a capacity of just 100, the bar’s design draws your attention to the heart of the action: the bar itself.

Located off Abbott Street, Three Wolves embraces a prohibition-style theme reminiscent of a speakeasy, a hallmark of all five venues by The Hospo Group. Since its debut in 2016, Three Wolves has been a trailblazer, setting the stage for a new drinking culture in Cairns. This transformation is attributed to the vision of its original directors, Darren Barber, Sam Kennis, and Grant Buckham, and the addition of Andrew Pare and Ben Pape to the team. “They modernised the drinking culture in Cairns,” says Andrew. “We’re all good friends outside of work, which is unique. We work really well together.” This camaraderie is reflected in the bar’s rapid success, quickly becoming a staple in Cairns’ nightlife, offering an exclusive, high-end cocktail experience previously hard to find in the area.

The Hospo Group has continued to innovate, opening Flamingos Tiki Bar in 2018, a fun, Polynesianstyle venue specialising in rum. In 2019, they launched Wolf Lane Distillery, just across the laneway from Three Wolves. Initially a full production space, Wolf Lane Distillery now focuses on tastings and bar operations at the distillery door, with production now taking place at their new distillery in Bungalow.

In 2020, The Fox opened in Stratford, marking their first suburban venture. Specialising in wine, cocktails, and build-your-own charcuterie boards, it quickly became a favourite for after-work gatherings and live music on Sundays. The most recent addition, Cabana Bar, opened in Palm Cove in 2023. This beach-style bar emphasises tequila, with its margaritas taking centre stage.

Regardless of location, The Hospo Group’s venues consistently deliver a big-city vibe, warm hospitality, and impressive bar talent. Three Wolves exemplifies this ethos, particularly with its top-selling cocktail, Smoke on the Water. Infused with smoky red cedar, this bourbon-based drink, with cinnamon, sugar, and bitters, offers a modern twist on the old fashioned, creating a memorable experience for guests.

Three Wolves offers a delicious tapas menu from Wednesday to Sunday from 4pm to 10pm. The bar also hosts Monday comedy nights, whisky masterclasses, cocktail-making sessions, and various private events, from corporate gatherings to birthdays and bachelor parties.

Despite frequent decor updates, The Hospo Group remains true to its core values: warm hospitality, a dark, prohibition-style ambiance, and bars tucked away from the mainstream. Each venue is a testament to the talent behind the bar, with bartenders building fantastic careers fuelled by their passion. As The Hospo Group eyes another suburban venture, anticipation builds for their next exciting addition to Cairns’ vibrant bar scene.

Three Wolves Wolf Lane 32 Abbott St, Cairns

Cabana Bar:

Sip and Savour in

Palm Cove

Imagine the scene: the warm breeze rustles the fronds of iconic palm trees as the Coral Sea glistens under the tropical sun. Amidst this paradisiacal setting, The Hospo Group unveiled its latest gem, the Cabana Bar in Palm Cove. This establishment doesn’t just sit in the heart of this coastal haven; it positively pulses with the rhythm of laid-back beachside bliss, effortlessly blending the vibrant hues of nature with a strikingly beautiful interior.

Step inside, and you’re greeted by an artful palette of pastel pinks and pale woods, which together create an ambience that’s both inviting and Instagram-worthy. The decor speaks to a design ethos that values both aesthetics and comfort, ensuring that every moment spent here feels like a little piece of paradise.

But what truly sets Cabana Bar apart is its dedication to the fine art of leisure. The menu is a testament to this, starting with their delectable offerings of guacamole, salsa, and chips. These delightful bites are just the beginning, as they perfectly accompany the bar’s pièce de résistance: its extensive cocktail menu.

Imagine a journey through 80 different agave spirits, each sip taking you deeper into the rich, complex world of tequila and mezcal. Whether you’re a connoisseur or a curious newcomer, the tequila flights offer a guided tour of these storied spirits, helping you discover your new favourite. If agave isn’t your tipple of choice, fret not— Cabana Bar’s selection of local gins, rums, and whiskies ensures that there’s something for every palate.

Cabana Bar offers more than just a drink; it provides an education in the craft of cocktail making. Their regular masterclasses, helmed by expert mixologists, are a

highlight for anyone keen to learn the secrets behind their favourite drinks. These sessions are as entertaining as they are informative, making for a fantastic way to spend an afternoon or evening.

Of course, Cabana Bar is more than an isolated oasis; it’s a proud member of The Hospo Group’s distinguished collection of small bars. With five venues scattered across the Cairns region, the group offers a loyalty card that bestows a 10% discount at any of its locations, rewarding frequent patrons with a little extra joy.

Cabana Bar transcends the concept of a mere drinking spot. It’s a full-fledged experience where the stunning natural beauty of Palm Cove, the thoughtful design, and the impeccable service come together in perfect harmony. It’s a place where you can unwind with a meticulously crafted margarita, savour a light and flavourful snack, and soak up the relaxed yet vibrant atmosphere that defines the tropical lifestyle. Next time you find yourself in Palm Cove, let Cabana Bar be your go-to destination. It’s not just a bar; it’s a celebration of all that makes this coastal paradise so enchanting. Sip on their famous margaritas, breathe in the ocean air, and let the magic of Cabana Bar wash over you.

Nestled in the leafy suburb of Stratford, The Fox Small Bar is the locals’ little secret—a sophisticated drinking den they’d rather keep to themselves. This diminutive yet high-end cocktail bar, staffed by stylish bartenders and boasting a backlit array of top-shelf spirits, brings a slice of New York glamour to suburban life. With a focus on neighbourhood charm, The Fox excels in presenting fine wines, exquisite cocktails, and customisable charcuterie boards.

The standout feature here is undeniably the bespoke grazing platter. Patrons can craft their perfect platter from an enticing selection of cheeses and meats, including creamy camembert, aromatic truffle pecorino, savoury jamon prosciutto, and spicy hot salami. For those less decisive, the adept bar staff are always on hand to curate a selection that pairs harmoniously with your chosen wine, beer, or cocktail. The drink list is a celebration of Australian excellence, showcasing the best locally grown and distilled products.

True to its small bar ethos, The Fox offers an intimate setting with around 20 seats. This exclusivity is a deliberate choice and a hallmark of the five bars that comprise The Hospo Group. Each visit feels like a special occasion, thanks to the sophisticated decor and warm ambience that foster relaxation and conversation. It’s a favourite spot for friends seeking to unwind and catch up over drinks, particularly buzzing on Sundays when live music elevates the atmosphere of this established hotspot. Andrew Pare, a pivotal figure in The Hospo Group, reveals that The Fox was a trailblazer in the area, paving the way for a vibrant hub of high-quality food and beverage outlets just outside the CBD.

“The local support is amazing,” Andrew muses. A defining feature of The Fox Small Bar is its exceptional service. The bartenders are not only masters of their craft but also genuinely passionate about ensuring each guest has a memorable experience. The sense of community is palpable, with regular patrons mingling effortlessly with newcomers in an inclusive and convivial setting.

Whether you’re a local or just passing through, uncover the charm of The Fox Small Bar and savour a truly exceptional night out at this hidden suburban gem.

The Fox Small Bar

Wolf Lane Distillery

Spirit of the Tropics

Wolf Lane Distillery

30 Abbott Street Cairns

Nestled in a narrow laneway off Abbott Street, Wolf Lane Distillery is a testament to the magic that happens when tradition meets innovation. Once the city’s premier gin distillery, its international acclaim has propelled it into a vibrant new chapter, transforming from an industrial production house to a radiant tropical bar.

Entering Wolf Lane is like stepping into a lively oasis, where the original still proudly stands as a nod to its storied past. This popular haunt has garnered fame not just for its atmospheric charm but for its inventive cocktails and the exquisite range of signature spirits that flow from its cellar door.

Imagine a space where the industrial ethos remains, yet bursts of neon and tropical hues dance through the decor. The Hospo Group, the visionary team behind this reinvention, embraces the unexpected. Their first small bar, Three Wolves, sits just opposite, and the juxtaposition is perfect.

Their success in recent years, winning awards around the globe, necessitated moving production off-site, allowing Wolf Lane Distillery to flourish as a bar and distillery door, where patrons can sip, savour, and celebrate.

Breaking away from the common trope of dark, rustic gin distilleries, Wolf Lane infuses tropical flair into its industrial skeleton. Picture pink-shirted bartenders, intimate tables draped with vibrant cloths, and disco balls spinning under flashing lights. It’s a cocktail of the tropics and tradition, where every visit feels like a festive escape. The Hospo Group’s distinct approach to gin events ensures that the spirit of the tropics is not just a backdrop but the heartbeat of their business.

Situated on the vibrant esplanade in Cairns, Flamingos Tiki Bar is a hidden gem that transports you to a world where the colours are brighter, the drinks are bolder, and the atmosphere is pure, unadulterated fun. Part of The Hospo Group’s collection of small bars, Flamingos carries an air of prohibition-era secrecy, tucked away just below ground level, contributing to its speakeasy allure.

Flamingos Tiki Bar, established in 2018, is a contemporary homage to the classic Polynesian bar. As you descend into this tropical oasis, you’re greeted by a kaleidoscope of hues, tropical prints, and evocative images of hula girls. Bamboo and tiki statues are the decor’s stars, setting an island vibe that’s both authentic and inviting. Dim lighting, accented by neon signs and lanterns, casts an enchanting glow throughout the space.

The cocktail menu at Flamingos is nothing short of spectacular, a testament to the artistry and precision of its mixologists. Tiki classics like Mai Tais and Pina Coladas sit alongside inventive house creations such as the Flamingo Punch and Scorpion Bowl. Each drink is a visual masterpiece, served in whimsical tiki mugs and adorned with fresh fruit and tropical flowers. Rum enthusiasts will be in heaven here, with an impressive selection of 250 variations to choose from. The bar’s signature drink, the Zombie, is a potent concoction featuring five different

rums and a hint of absinthe, delivered with a fiery spectacle that adds a smoky note to its complex flavours.

Andrew Pare, one of The Hospo Group’s visionary directors, is the mastermind behind Flamingos. His passion for tiki culture, which has a huge following overseas, found the perfect canvas in Cairns, a tropical city that, surprisingly, lacked a true tropical bar. “It was my baby,” Andrew shares, his pride evident. “I love tiki culture, it’s massive overseas. But I found myself in a tropical city with no tropical bar - it was a hole in the market just begging to be filled.” Andrew and his team brought this vision to life with meticulous attention to detail, crafting a distinctly Polynesian theme that permeates every inch of the venue.

One of Flamingos’ most compelling features is its staff. The bartenders are not just skilled at crafting cocktails; they’re also adept conversationalists who ensure every patron feels like a valued guest. Andrew emphasises this aspect, stating, “We’ve put so much of ourselves into the venues. At the end of the day, we can decorate the space and have all the products, but it’s the people there that are delivering it.” The dedication to warm and welcoming hospitality is palpable, making each visit a memorable experience.

Flamingos Tiki Bar is more than just a place to grab a drink; it’s an experience, a retreat from the mundane into a lively, tropical wonderland. Whether you’re unwinding after a day of exploring Cairns or seeking a spirited venue to celebrate with friends, Flamingos delivers. The unique blend of tropical decor, exceptional cocktails, and vibrant entertainment positions it as a standout in the Cairns nightlife scene. Embrace the island spirit and let Flamingos Tiki Bar whisk you away to a tropical paradise right in the heart of the city.

Flamingos Tiki Bar 43 The Esplanade Cairns

Flamingo’s Tiki Bar

Talking tiki, rum & fun

How The North Raises The Bar Distilleries, Breweries, and Wineries:

Since our last edition, the Far North has witnessed remarkable growth in the distilling, brewing, and winemaking arenas. Unless you’ve been living under a rock for the past few years, you’ve likely noticed the explosion of distilleries, craft breweries, and tropical fruit wineries in Far North Queensland. These establishments are handcrafting an array of spirits from fruit liqueurs to vodka, rum, and even agave spirits (what we legally call tequila when it’s not from Mexico), as well as a variety of craft beers and unique tropical fruit wines. Despite this rapid growth, our local market remains vibrant and thriving, with producers earning impressive accolades and awards.

The craft beer industry, a juggernaut in Australia, has also taken firm root in FNQ. Worth approximately $160 million and projected to grow by 5% over the next five years, craft beer has become a significant player in the beverage market. This movement, believed to have evolved from beer enthusiasts tinkering with homebrew kits, has led to an explosion of microbreweries across the country.

In FNQ, several multi-award-winning breweries are leading the charge. With numerous brew sites, local breweries have reinvigorated the regional brewpub scene, offering a massive variety of award-winning beers. These establishments serve everything from full-

strength lagers to aromatic hopdriven ales and malt-backed wheat ales, all of which have garnered gold, silver, and bronze medals at prestigious beer awards. Renowned for their high-quality beers crafted with pure water and top-notch ingredients, these breweries also bring the expertise of international beer judges to their unique brews.

In the distilling world, FNQ punches well above its weight, producing award-winning whiskies, gins, and rums. The region’s geography, with its diverse climates and altitudes, contributes to the distinctive flavours of these spirits. Local distillers have taken inspiration from global producers, creating remarkable and often unique products. From smoky peat whiskies of the Tablelands to gin infused with local botanicals like the Davidson plum, FNQ’s distilleries pay tribute to traditional methods while crafting contemporary flavours.

Adding to the region’s rich tapestry of beverages are the tropical fruit wineries. These innovative producers transform exotic local fruits such as mangoes, lychees,

and passionfruit into delightful wines that capture the essence of the tropics. These wineries have garnered attention and awards for their ability to create refreshing and distinct wines that stand out in the market. Their dedication to quality and the unique use of tropical ingredients have positioned them as equal innovators in the region’s beverage industry.

Together, FNQ’s distilleries, breweries, and tropical fruit wineries showcase a remarkable dedication to quality and innovation. Over the next few pages, we would like to introduce you to the who’s who in regional distilling, brewing, and wine making. We begin with a showcase of some of the finest producers and then provide a complete guided tour of the players in our region’s prolific beverage industry. We talk to their owners and creators, celebrating what moves them and, of course, what they make. Their cellar doors and tap rooms are open, their awards glisten, and their art speaks for itself. Visitors to FNQ should not miss the chance to experience the passion and creativity of these distilling, brewing, and winemaking enthusiasts.

Devils Thumb: The Woman Behind the Still

In an industry largely dominated by men, chemical engineer Gabriele Pegoraro brings a unique asset to the science of distilling – a master’s degree with a specific focus on spirits. Her journey into the world of spirits dates back to her childhood in the south of Brazil, where her parents’ homemade wine sparked an interest in beverage production. During her chemical engineering studies, Gabriele chose to focus on spirits for her thesis: it’s where her passion for distilling came to fruition, along with fermentation and the production of spirits from sugar cane. This was made especially significant when, one day, her father brought home a still providing Gabriele with the exciting practical opportunity to apply what she had

been studying. Here she began her homemade creation of the national spirit of Brazil, cachaca. Her experimentation, supported by her academic studies, continued into 2020 when lockdowns during the COVID-19 pandemic provided very useful time to get busy creating different gins and spirits using local ingredients. It was an opportunity to both realise and refine her craft.

In 2022, with the reopening of international borders, Gabriele’s passion for travel and the spirits industry led her on a journey to Australia, and, soon after, north to Port Douglas where she began her new career at Devils Thumb Distillery. “I was new to Australia, and felt incredibly fortunate to land this as my first job,” Gabriele says.

Devils Thumb Distillery is set amid cane fields in Craiglie, just

outside Port Douglas, overlooking the mountain range from which the eponymous Devils Thumb monica is drawn. Despite its then relatively recent opening (in 2020), the distillery had an impressive lineup of three gins and one cane spirit. Under Gabriele’s stewardship, they have expanded further, producing two more gins in collaboration with local restaurant Oaks Kitchen in Port Douglas. Additionally, they have been hard at work blending barrels to craft a spiced rum and a delicious pineapple rum, both set to be released soon. Gabriele is embedded in this process, understanding the required sensory exploration and meticulous tasting, something that, as a distiller, she has clearly mastered.

Even as a small business with only three years of production, Devils Thumb has accumulated many accolades, taking home the Best Cane Spirit Award in the 2022 Australian Rum Awards. The win was the result of a collaboration with Far Northern Milling; fresh sugar cane juice and molasses is sourced from local mills. Devils Thumb has also been internationally recognised with medals at the World Gin Awards in 2022, taking gold and silver medals for their Signature and Rainforest gins, and best in country and best in the world for their Navy Strength, backed up by gold and best in country 2024 for this gin.

These awards come well deserved, as the North Queensland distillery has mastered the art of blending Australian botanicals, such as native red finger limes, local bush lemons, and pure water sourced from the rainforest, proving their own techniques and ingredients can hold their own on the global stage.

Gabriele expresses how the distillery’s small size allows for more control over their product, so they can be more agile and make everything just right for their product and ultimately for their customers. The public can visit their cellar-door-style tasting room and enjoy a taste of their variety of products. The tasting room is also available for hire to host private functions. With its funky decor and warehouse vibe, it is the perfect

setting for hen parties, birthdays and work events.

Devils Thumb also hosts a gin blending masterclass, delving into the history, processes and variations of the spirit. Additionally, they have embarked on some exciting collaborations with other venues, such as Hemingway’s Brewery Cairns Wharf where they have crafted delicious products including a whiskey and a barrel-aged beer, all showcasing their creativity.

Gabriele’s journey is an inspiration to the industry where female distillers are a rarity. She expresses how people are often amazed when learning she is a distiller. “They’re surprised that I’m a young woman,” says Gabriele.

However, she reflects that her chemical engineering course in Brazil attracted a higher ratio of women to men, representing a shifting landscape. With an array of qualifications and expertise behind her, Gabriele has a unique depth of understanding of the industry, setting her apart in her field. The success of Devils Thumb, and the contribution she has made to it, serves as a testament to her skill and passion. Gabriele’s story is an inspiration and allows us to recognise and celebrate qualified and dedicated women in the industry, and that we should all, even if only in small ways, follow our dreams.

Devils Thumb 1-3 Owen Street, Craiglie (just before Port Douglas)

Distil on the Hill:

A New Era of Artisanal Excellence

Imagine a place where every sip tells a story, where the alchemy of distillation meets the charm of a bygone era. Welcome to Distil on the Hill, where an award-winning micro-distillery has found a new home in Smithfield, inviting the northern beaches community into a world of unparalleled artisanal excellence.

As you step into this transformed industrial space at Maisel Close, you’re immediately transported. The heart of the venue is a custom-built vintage caravan bar, a radiant tribute to retro splendour. This isn’t just any bar; it’s a nostalgic nod to the past, with every detail meticulously crafted to create an inviting atmosphere. Picture yourself sinking into ample, cosy seating, cocktail in hand, surrounded by the warm glow of fairy lights that blur the boundaries between indoors and out. It’s a scene straight out of a tropical dream, with a dash of retro flair.

Inside, Distil on the Hill reveals its true magic. What began in a humble Kuranda garage has blossomed into an expansive distillery bar, a testament to the Bedwell family’s passion and vision. From the vantage point of this new venue, you can gaze upon Saddle Mountain, a constant reminder of the distillery’s roots. The labels proudly display

this landmark, a symbol of the journey that Christian and Neddy Bedwell embarked upon with nothing but a 20-litre copper still and a dream.

Christian, a culinary maestro, and Neddy, a seasoned hospitality guru, combined their talents to create something extraordinary. They were joined by Dan Kelly, a master mixologist whose flair for bartending adds an extra sprinkle of magic to the mix. Together, they’ve crafted spirits that are more than just drinks; they’re liquid narratives of the Australian landscape.

Their debut creation, Mandarin Gin, is a masterpiece of flavour, a London dry gin kissed by the essence of mandarin, juniper, and pepper. It’s no wonder it clinched double gold at the San Francisco World Spirits Competition. This triumph was followed by Jindilli Gin, a tribute to the First Peoples of Kuranda, infused with native raspberries, macadamias, and orange blossom from the Atherton Tablelands. And then there’s the sloe gin, a serendipitous discovery that led to Mandarin Gin being blended with Tasmanian sloe berries, creating a symphony of flavours that dance on the palate.

Innovation didn’t stop there. Their pipi gin, inspired by a love for dry martinis, is a testament to their culinary creativity. Crafted from foraged pipi shells, dried

tomatoes, apples, thyme, Szechuan pepper, and kaffir lime, it’s a gin that brings the ocean to your glass, a salty serenade to the adventurous spirit.

But Distil on the Hill transcends being just a distillery; it’s a heartfelt tribute to the local community. From their humble beginnings at the Kuranda market to their impressive Smithfield venue, Christian and Neddy have consistently championed the use of local ingredients. Each bottle is a celebration of the Tropical North’s abundant produce, supporting local farmers and ensuring that only the freshest, most sustainable ingredients are used. This dedication transforms every sip into a salute to community spirit and environmental stewardship, embodying a commitment that goes beyond the ordinary.

A visit to Distil on the Hill is not just a tasting; it’s a journey. Each tour is a sensory exploration, guiding you through the distillation process and the unique stories behind each ingredient. Whether you’re a seasoned connoisseur or simply seeking a tranquil retreat, Distil on the Hill promises an experience that lingers long after the last drop.

So, raise your glass to Distil on the Hill, where every drink is a masterpiece, and every visit, a story waiting to be savoured.

Eventide Hills Distillery

A spirited journey

Aside from being a destination with cascading waterfalls and jaw-dropping natural beauty, The Atherton Tablelands is dotted with innovation and creativity. Proud locals, Kelli and Andrew Smith, owners of Eventide Hills Distillery are contributors to this phenomena.

Eventide Hills Distillery sits amid the vibrant green fields of Tolga and boasts a friendly, welcoming atmosphere. Their spirits are authentically crafted using natives and botanicals from this pristine region, and other products are sourced from small businesses and local farmers.

Andrew and Kelli’s fascination with spirits and distilling began long before they tied the knot. Over the years, what started as a hobby blossomed into a true passion. Embracing their enthusiasm, they launched Eventide Hills Distillery in May 2021.

They released their first creation, Reflection Gin, in May 2021, selling it from their home. As almost instant confirmation that they had found their calling, this gin won them a bronze medal at the World Gin Awards in 2022.

After a bit of early trepidation around opening a distillery, Kelli soon found her passion and threw herself into the business, becoming their head distiller. “Andrew supports the business, while at the same time, works as an electrician,” says Kelli.

She is also a member of the Australian Women in Distilling group and has attended several courses with wonderful and

inspiring women in the industry. “It’s good to chat to people all across Australia and listen to what they’re going through, their struggles and achievements, and also meet some mentors,” says Kelli.

The couple reflect on how some have been dismissive of Kelli being a distiller, a common occurrence in an industry largely dominated by men. However, Kelli has joined an increasing pool of talented women who are forming part of this industry, and her fantastic, not to mention popular products, are a credit to her talent and passion.

After starting their venture as an offshoot of their home, they took the plunge and opened Eventide Hills Distillery in its current location in June 2023. The distillery door and bar was previously The Peanut Place; the iconic sign out front pays homage to its former glory and only adds to Eventide’s local character. Eventide Hills Distillery was born from a passion to craft and for the love of a good spirit. Their vision was to create a happy, homely space where friends and family could catch up over a drink. They have successfully brought this to life with the venue offering comfortable lounge seating indoors and round high bars outside in addition to plenty of parking and spectacular views.

Proving popular are their Sunday Sessions with food trucks and live entertainment and the distillery bar is serving as a great social hub for after-work drinks on a Friday. With more events coming online, Eventide Hills Distillery has established itself as a must do destination distillery experience. For those who want to kick back and relax, courtesy bus pick-ups are available for nearby locations.

With four products currently in the range, Kelli’s inspiration comes from flavours she likes and what ingredients she can source locally, adopting a trial and error approach to what works and what doesn’t.

Their award-winning first release, Reflection Gin has so far

proven to be their most popular. It is a contemporary floral-style gin consisting of lemon myrtle, strawberry gum, and ruby red grapefruit.

Next in their collection is their vodka made with Australian wheat. It has a smooth finish and tastes great neat over ice. The couple proudly state that it’s doing particularly well through Dan Murphys and BWS across the north.

They also have a Dusk Cold Brew Coffee Liqueur, made using all North Queensland products, such as Tichum Creek Coffee grown on the tablelands and roasted in Mareeba, as well as Charley’s Chocolate from Mission Beach. It boasts delicious coffee, chocolate, and vanilla flavours, and although it’s a staple in their espresso martini, Kelli also recommends it over ice.

Their Allure Pink Gin, the most recent addition to their range, is made with native Atherton raspberries grown at Yungaburra, it’s a tart berry, dry finish gin. Their top-selling cocktail Raspberry Sour features it, and it’s a showstopper. Crafting their products with unique natives and botanicals allows them to showcase what the region has to offer, which is what they are both passionate about. They hope to bring out more products in the future, all featuring local ingredients. Kelli expresses her excitement at playing around with some new flavours and we can’t wait to see what she’s got up her sleeve.

Eventide Hills

Lot 2-10 Arbouin Road TOLGA

The Spirit of Innovation Mt Uncle Distillery:

Located on the lush Atherton Tablelands of Queensland, Mt Uncle Distillery stands as a beacon of innovation and excellence in the Australian spirits industry. For over two decades, the distillery has been producing award-winning spirits that have garnered national and international acclaim. Founded by Mark Watkins, whose journey from a teenage aspiring distiller to a pioneer and master of spirits is as inspiring as the beverages he crafts, Mt Uncle Distillery continues to set new standards in the industry.

The distillery’s flagship product, Iridium Rum, epitomises its commitment to quality. This rum has been named Best Pot Still Rum at the World Rum Awards for four consecutive years, a testament to Mark’s dedication to perfecting his craft. “Creating Iridium Rum was a labour of love,” says Mark. “It’s a product that reflects our dedication to using the best local ingredients and traditional distilling methods.”

Beyond rum, Mt Uncle Distillery has also made a name for itself with its range of gins. The Botanic Australis Navy Strength Gin, for example, clinched numerous awards at the 2021 London Spirits Competition. Other award-winning gins include Botanic Australis Northern Gin, Botanic Australis Christmas Gin, and Botanic Australis Bushfire Smoked Gin, each crafted with the same meticulous attention to detail.

Central to Mt Uncle Distillery’s philosophy is the use of locally sourced ingredients. The distillery prides itself on harvesting botanicals from their own

farm or nearby areas on the Atherton Tablelands. This commitment to local sourcing ensures the freshness and unique character of their products. One key ingredient is sugarcane nectar, which Mark describes as a cross between golden syrup and maple syrup, with a distinctive minerality that adds depth to their spirits.

Among Mt Uncle Distillery’s diverse offerings, Agave Australis stands out as a new frontier in the world

of spirits. As Australia’s first craft agave spirit, Agave Australis represents a bold foray into uncharted territory. This spirit, crafted from blue Weber agave hearts harvested after a five-year growth period, is a unique innovation in the Australian spirits landscape. The agave hearts are cooked in a volcanic rock pit, imparting a distinctive depth to the spirit. “The fertile and rich red soil of the Tablelands significantly accelerates the plant’s growth,” explains Mark Watkins, highlighting the unique environmental conditions of tropical northern Australia.

The distillation process at Mt Uncle combines time-honored methods with modern innovations. The agave is harvested and then cooked to convert its complex carbohydrates into fermentable sugars. Following fermentation, the liquid is distilled in copper pots, a technique that helps retain the spirit’s pure essence while infusing it with subtle flavours. This meticulous process results in a range of agave spirits that are both unique and reflective of their Australian origins.

The Agave Australis Silver is a high-quality spirit crafted from 100% Blue Agave, distilled with purity and perfection. The Agave Australis Rested Agave Spirit undergoes a six-month maturation period in American

Oak barrels, which imparts a light amber tint and enhances the spirit with subtle flavours of oak and vanilla. Additionally, the Agave Australis Aged Agave Spirit is aged for two years in American Oak barrels, resulting in a complex flavour profile with rich notes of oak, vanilla, and caramel. This spirit provides a truly luxurious drinking experience when enjoyed neat over ice.

Agave Australis boasts a flavour profile akin to tequila, making it a versatile addition to any cocktail. Whether you’re crafting a classic margarita or experimenting with innovative concoctions, this spirit adds a unique twist that elevates the drink. Mark is particularly excited about the versatility of Agave Australis, hinting at plans for a smokier version with greater complexity set to be released soon.

Mt Uncle Distillery is no stranger to innovation. Their Botanic Australis Bushfire Smoked Gin emerged from a fortuitous accident—a bushfire that ravaged a quarter of their banana plantation. The smoke-infused botanicals created a distinct flavour that customers loved. This spirit exemplifies the distillery’s ability to turn challenges into opportunities, creating unique products that stand out in a crowded market.

Looking to the future, Mark has ambitious plans for Mt Uncle Distillery. With an eye on international markets, the distillery aims to export its products to Thailand, Singapore, and the United States. Additionally, Mark’s passion for agave spirits is leading him to explore new ventures in Mexico, where he plans to open a distillery with a friend. “We’re always looking to push the boundaries and explore new horizons,” Mark says. This expansion reflects his dedication to exploring new frontiers in the world of spirits.

Mt Uncle Distillery’s success is rooted in Mark’s creativity and relentless pursuit of excellence. With Agave Australis setting a new benchmark, Mt Uncle Distillery continues to redefine the landscape of Australian spirits.

Uncle Distillery

Narrow Tracks: Crafting Dreams

From a small business idea to an award-winning operation, known and loved by the Cairns community, Narrow Tracks is the definition of dreams coming true.

Bec Zammit and Doug Thorpe are the dynamic duo behind the successful gin distillery, which creates unique hand-crafted spirits made with local tropical fruits and Australian botanicals.

The Queensland sugar cane used as the foundation for their spirits also serves as the inspiration behind their name; the rattle of cane trains travelling along narrow-gauge tracks to deliver the staple to sugar mills has provided the soundtrack to the Far North for generations.

It’s been an exciting year for the couple, moving their operation from a small shed in the leafy suburb of Stratford to a bigger venue to increase not just production of their established tipples but expand into new flavours. Narrow Track’s new home is a large, industrial building that has been used as a timber veneer mill for most of its life. Built in 1957, this exquisite location is bursting with history and character, not to mention, space.

With distilling taking place on site, it is the perfect venue for Narrow Tracks that delivers on Bec and Doug’s vision of offering customers a delicious, refreshing product right where the magic happens - at the source

of its creation. Housing an eclectic distillery door tasting room and bar, the venue is now open five days a week, holds regular events and hosts local food vendors.

Narrow Tracks Distilling opened its doors to the public in 2021 as the brainchild of COVID lockdowns. Unable to work in their respective industries, Bec and Doug made great use of their downtime to imagine new business opportunities – and Narrow Tracks was born.

The couple have always had a passion for travel, indulging in the food and drink culture of the regions they visit. It was this exposure that sparked the idea of starting up something of their own.

Doug explains how a lot of the inspiration behind their business comes from their travels. “Our trips revolve around finding breweries, finding distilleries, interesting places to eat, and places that take you off the beaten path,” he says. It’s a principle that continues at the distillery, itself away from the well-trodden streets of the CBD, with visitors beating their own path (albeit it a short detour from the city centre) to the venue.

“Those flavours and those things we’ve found around the world are what has inspired what we do here,” Doug adds. “From little bars in Japan to gin and tonics on the river in bars in Spain, it’s those things we remember.”

Narrow Tracks began with a focus on gin, and currently offers three small-batch variations that form the basis of their cocktails. Their Dry Gin is a traditional option that is bold and smooth - perfect for gin enthusiasts. Their Pink Gin, made with local strawberries has become a customer favourite. Lastly, their Dog Days gin is a testament to the hot, humid days of the tropical wet season. It’s a bright, fresh gin that’s perfect for the weather in the Far North.

More recently, Dogs Day came third of 750 entries, as voted by the public, in the ‘Hottest 100 Aussie Gins Countdown’. “It shows we have supporters; to have people in the public who have taken time out of the day to vote for you is really cool,” says Bec.

The couple is currently working on a new gin – there’s no doubt that this will be another fabulous creation.

Apart from their delicious gins, the couple have also delved into creating craft moonshine, separating them from others in the industry. Inspiration for this venture struck during a trip to Nashville in the US when they visited a bar named Bootleggers. This quirky bar had a wall lined with all kinds of moonshine flavours. This fun approach to creating moonshine left a lasting impression, inspiring their own foray into the unique spirit.

They offer a range of Moonshines, including Apple Pie, which pays homage to its American influence, Old-School Lemonade, an Aussie take on traditional lemonade and Rise ‘N’ Shine their take on a coffee liqueur made with local ‘broken’ coffee beans from Skybury Coffee Plantation.

Although the last few months have been dedicated to establishing the new venue, Doug and Bec are gearing up and ready to go with creating new and exciting flavours. They are also continuing work on their rum to become a more all-rounded distillery.

Doug mentions that everyone in this industry in Cairns helps each other out, so there will be more inventive takes on traditional spirits to come and they are looking forward to more local collaborations.

The location, unique venue and award winning product range make this distillery a must, either to become a regular or as part of any visit to the region.

Narrow Tracks

60-70 Magazine Street, Stratford 0478 004 033

Wolf Lane Distillery: Cairns’ Gin Revolution

In the sultry tropics of Cairns, where the rainforest meets the reef, a trio of visionaries embarked on a spirited journey that would redefine the city’s cocktail scene. Darren Barber, Sam Kennis, and Grant Buckham, the trailblazing minds behind The Hospo Group, began their quest in 2016 with the opening of Three Wolves, a bar that quickly became a local legend. Joining them soon after, were Andrew Pare and Ben Pape, adding more firepower to an already formidable team.

Right across from their debut venture stood a venerable relic of Cairns’ past, an ancient building ripe with history and potential. In 2019, they seized this golden opportunity, transforming it into Wolf Lane Distillery, the city’s very first gin distillery. This wasn’t just any distillery; it was the first in Australia to embrace the tropical allure of mango as a botanical, crafting a gin that sings of the region’s lush bounty.

Wolf Lane’s gins are a love letter to North Queensland’s native flora. Take, for example, their Davidson Plum gin, a nod to the plums native to Tropical North Queensland, or their Barista Coffee liqueur, a delightful collaboration with Jaques Coffee from the tablelands. Even the vanilla in their concoctions hails from the Daintree, making every sip a celebration of the tropics.

To build their brand’s renown, the Wolf Lane team entered their gins into prestigious competitions. It wasn’t long before they were basking in international acclaim. In 2020, they clinched the World’s Best Navy Strength title at the Gin Guide Awards in London. The following year, they were crowned the Best Bar Group at the World Gin Awards. These accolades were a testament to their boundless creativity and masterful craft. Today, their gins can be found not only in their own quintet of bars but also in various other establishments around Cairns and beyond, as well as in Dan Murphy’s, Liquorland, and BWS stores across the nation.

Initially, their distillery doubled as a bar and cellar door, a bustling hive of activity. But as their fame grew, they moved production off-site, allowing Wolf Lane to flourish purely as a bar. Andrew reminisces with a chuckle, “We were trying to run tastings, and then you’d have a mini forklift whizzing by in the middle of it all.”

Now, their production distillery resides in Bungalow, where chief distiller Rory Bayliss conjures up a symphony of flavours, leaving Wolf Lane as a sanctuary for gin aficionados.

Opening just months before the Covid pandemic hit, Wolf Lane faced an unexpected challenge. Yet, in true innovative spirit, they pivoted, turning their stills to produce hand sanitiser. “It’s weird, right? I never thought we’d be making sanitiser,” Andrew laughs. Their gin production was still in its infancy, so sanitiser quickly took precedence. “We were working around the clock to keep up with the demand,” he says.

Ever playful, they bottled the sanitiser in their iconic gin bottles, adding a touch of whimsy to a serious time. The queues of locals waiting to get their hands on this essential item became a testament to their ingenuity and community spirit. “It meant we could keep all our staff working,” Andrew reflects.

The Hospo Group HQ Wolf Lane 30 Abbott Street, Cairns

They didn’t stop there. Bottled cocktails and virtual masterclasses kept the spirit of connection alive. Participants received mystery boxes of ingredients, joined online forums to craft cocktails together, all easing the sting of social isolation and cementing Wolf Lane’s place in the hearts of the community.

Wolf Lane Distillery’s annual core range is a delight, complemented by seasonal specials like their Christmas gin, a barrel-aged wonder infused with the rich flavours of

Christmas puddings. Their latest creation, a grapefruit aperitif, offers a refreshing twist on the classic Aperol spritz, continuing their tradition of innovation and excellence.

In the heart of Cairns, Wolf Lane Distillery stands as a beacon of creativity, resilience, and tropical charm, a true testament to the spirit of North Queensland.

Every Beer Tells a Story:

Hemingway’s Brewery

Far North Queensland is bursting with copious amounts of talent and innovation when it comes to craft brewing. Craft beer production has increased exponentially in the Far North over the last 10 years with Hemingway’s Brewery FNQ becoming an icon in the industry.

Hemingway’s story starts innocuously enough with two Port Douglas fishermen, Tony Fyfe and Craig Parsell. With a keen interest in craft beverage production, the pair felt Port Douglas was lacking a suitable place to kick back with a few beers after their fishing trips.

This heralded the birth of Hemingway’s in Port Douglas in

2016, followed by their Cairns venue in 2018. Fast forward to 2024 and we chat to head of hospitality for both locations, Roman Haslinger. “The idea was always to have our own product, something special, something different,” says Roman. “Even our menu is designed so each of our dishes has a beer in mind to suit it.”

From the start, Hemingway’s has been providing locals and tourists with expertly crafted beers, as well as some phenomenal pub-style food that pairs beautifully with their brews. Both breweries are fantastically located: the Port Douglas venue overlooks the Crystalbrook Superyacht Marina and the Daintree rainforest, while the Cairns brewery sits on the edge of Trinity Inlet, residing in the heritage-listed wharf terminal building. With spectacular views of the water, it is also the larger venue of the two, at 1400 square metres, boasting a spectacular brewery section and breezy outdoor seating.

Founded on the idea of sharing the love of great stories and great drinks with mates, Hemingway’s is the perfect place to come together and enjoy the two.

both Hemingway’s venues are designed to encourage socialising, with long picnic tables where people from all kinds of backgrounds can mingle and share stories. The idea resembles the beer gardens in Germany, where large tables are used to bring people from all walks of life together.

He relates this to Oktoberfest when Germany essentially hosts visitors from across the globe. “You’ll never learn how to say cheers in as many languages in one day as you do in Oktoberfest,” he says warmly. Similarly, in the vibrant tourist hub of Cairns, he expresses the excitement he feels when he hears the multitude of languages used by tourists mingling at the venue having travelled here from all corners of the world. “The more we can get together in a setting where we can appreciate different cultures, the better it is for the world in the long run,” Roman adds.

Both venues are equipped to host all kinds of events, with their Cairns brewery able to host 800 guests. “Versatility is where it shines,” Roman reflects, on seeing the space transformed into a massive nightclub, a grand dining hall and a host of other things in between. They are also known for hosting an array of in-house happenings. Hemingway’s in Cairns holds an annual Craft Beer Festival in May , inviting other local breweries to showcase their products. Festival of Spirits, a showcase of local spirit production in June, shines a light on local gin, whiskey, vodka, rum and tequila. Last, but not least, is Oktoberfest, a favourite for Roman, where guests will enjoy traditional Germanstyle food, and beers specially brewed for the occasion. Hemingway’s Port Douglas is also known for its events with inclusion in the annual Port Douglas Carnivale program.

Storytelling can be seen in each beer, with brew names attributed to iconic places in Far North Queensland. For example, the Three Falls New England IPA refers to Ellinjaa, Zillie, and Milla Milla Falls, the three waterfalls on the Atherton Tablelands that make up the golden triangle. This thirst-quenching beer ties in nicely to the waterfalls and nature of the surrounding region. Each beer tells a story, not just by name and flavour profile, but with captions on the beer menu and printed on take-away cans that outline the story behind their creation.

Roman has been with Hemingway’s for four years and, referring to his own German roots, states, “Beer is a beverage, beer is nutrition, beer is libation, and it’s a refreshment. Beer is part of a culture.” Drawing on his previous experience in Germany, Roman’s goal with Hemingway’s is to create a social atmosphere where beer brings people together. The beer gardens at

Roman explains his passion for hosting these events each year comes from a desire to give back to the community. “We are proud to be here, we are proud to be part of the community, so we want to give something back.”

Community, diversity, multiculturalism, cuisine, and tales of fishing - who knew so much could come from the humble beer. Cheers!

Hemingway’s Cairns

Hemingway’s

Macalister Brewing Company For the love of beer

Located in Smithfield at the base of the stunning Macalister Range, Macalister Brewing Co. offers an engaging experience for beer lovers. Established in 2017, this family-owned microbrewery has become a beloved spot in the Cairns region, known for its handcrafted beers and welcoming atmosphere.

Founded by Rob Callin, Macalister Brewing Co. was born from a passion for brewing that started in local homebrew competitions. Rob, originally an industrial chemist and high school science teacher, turned his hobby into a professional endeavour. After winning state and national homebrew competitions, he pursued a Graduate Diploma in Brewing Science at Federation University. With the steadfast support of his wife, Rachel (known as Hoppy), he opened the brewery. This journey of dedication and love for beer is reflected in every pint served.

Macalister Brewing Co. prides itself on a diverse selection of beers, all brewed in-house by a team of skilled brewers. The team combines

extensive knowledge and experience in brewing to craft high-quality beers. Their passion and expertise ensure that each beer is brewed to perfection, maintaining the highest standards of flavour and consistency.

The brewery features a modern 3500 litre brewhouse and a bar area equipped with 12 draft taps, including an English handpull tap for traditional ales. Their offerings include a range of styles to cater to various tastes, from crisp lagers and hoppy IPAs to rich stouts and refreshing pale ales. This commitment to quality and variety ensures that every visit is a new and enjoyable experience for beer aficionados.

Initially housing fermentation tanks, a small ‘tap room’ style bar, and seating for around sixty, the brewery has expanded over the years. It now accommodates 200 customers, holds 700 kegs of beer on site, and distributes its products to over 40 venues around Cairns.

The brewery’s venue is designed to be inclusive and family-friendly. With a 200-seat capacity, the space is accessible and welcoming, providing easy level access for wheelchairs and ample parking.

Regular events, such as trivia nights, live music, and comedy shows, keep the atmosphere lively and engaging. Additionally, the brewery hosts

a rotation of Cairns’ best food trucks, offering delicious meals to complement the excellent beer. These food trucks are on site from noon on Thursday, Saturday & Sunday, and from 4pm Wednesday and Friday, providing a varied culinary experience to patrons. Their calendar is packed with activities, ensuring there’s always something exciting happening at the brewery. Providing the freshest beer possible is a high priority for Rob. They do not pasteurise or add

preservatives to their beer, focusing on refrigerated local distribution to ensure freshness. “We’re here for Cairns, and to deliver the best beer,” Rob says, wanting the venue to maintain its size and continue providing fantastic beer to the community.

The extra space at the venue has allowed them to host events such as music bingo, live comedy, and even private parties, including weddings. “It’s a great space for people to host a party and unlike home parties we tidy up the mess afterwards!!” Rob laughs.

While their specialty is traditional craft beers, they enjoy getting creative. Rob points to a smaller tank, a ‘mini brewery’ that produces limited-edition specials such as their Anzac biscuit beer, brewed annually for Anzac Day with coconut, toasted oats, and treacle.

A recent addition to their offerings is takeaway cans, ideal for camping and outdoor activities. These cans are easily crushed, recyclable, and exclusive to the venue.

Macalister Brewing Co. is more than just a brewery; it’s a community landmark where passion for craft beer meets a warm, inclusive atmosphere. Whether enjoying a quiet pint, attending a lively event, or simply soaking in the scenic views of the Macalister Range, this is a place where great memories are made.

Golden Drop Winery Bottling sunshine

Golden Drop Winery

227 Bilwon Rd, Biboohra 4093 2750

There is a legend, or a myth, or allegory that each and every mango holds inside a little bit of the sunshine that went into creating it. The reality may be somewhat more prosaic, but it is nevertheless conceivable that each and every one of these “king of fruits” does encapsulate the heart of the tropics - a tasty, sweet, refreshing fruit that could arguably be the ambassador for Far North Queensland each with its own little golden sunbeam inside.

As the sun begins its slow descent in the peaceful countryside of Biboohra on the Atherton Tablelands, its rays compete with the mangoes for the spotlight. The mangoes, however, steal the show, outshining the sun not just in brilliance, but in sheer deliciousness.

With this in mind, it is perhaps easy to see why back in 1975 Charlie Nastasi and his sons, Sam and Dino, planted 3,600 mango trees. From those modest beginnings, the farm has flourished to include 17,000 trees, expanding in part, to make room for citrus and dragon fruit that feature in their exquisite liqueurs.

Driving through the gates of the expansive 100-hectare Golden Drop Winery Farm, one can’t help but feel a sense of grandeur. Seventeen thousand mango trees, dressed in their verdant best, all in neat lines emanating from the long driveway, standing tall and proud, welcoming you into this remarkable haven sought by locals and tourists alike in their quest for gold.

The trees lining the driveway are meticulously trimmed, presenting an awe-inspiring uniformity. It’s like an immense work of art, all sculpted by a diligent, multi-generational family. The resulting produce is quite literally the fruits of their labour.

“Every crop has its highs and lows,” says Grace Parker, Charlie’s daughter. “Sometimes there’s so much produce that it becomes a challenge to sell it all. We really hated seeing it go to waste.”

As demand and prices in southern markets dwindled, Charlie had a stroke of genius. He saw an opportunity to transform the surplus into a new venture that would add value to the farm and create jobs for future generations.

Thus, Golden Drop Winery was born. The boutique winery, aptly named, bottles the essence of Tropical North Queensland sunshine. Following the passing of patriarch Charlie, his devoted family have continued to nurture the niche market he envisioned, expanding into wholesale, retail and tourism.

Sam and Dino, their wives Jackie and Maria, and Charlie’s wife Lucy all reside and work on the farm, and along with Grace, are involved in the dayto-day operation of the winery and farm.

The winery started in 1999 with three types of wine — dry, medium and sweet. Now, their range includes sparkling mango wine, mango port and a variety of liqueurs, such as mango cello, a range of citrus cellos (lemon mandarin and lime) and a dragon fruit cello.

The farm operates a cellar door for tastings and sales. Tastings are structured, much like any cellar door and guide visitors through the various flavours and taste profiles of the wines and cellos produced on site.

“We chose four mango varieties for their sweetness: Kensington Pride (commonly known as Bowen), Australian Kensington Red, Kiett and Pearl,” Grace explains. “The Kensington varieties are used for our wines.”

One taste of Golden Drop’s offerings and you’ll be hooked and it is well worth returning often to see the farm in all its seasonal glory.

Golden Drop also operates a cellar-door-style shop at the Kuranda markets, with tastings available daily.

“We love seeing locals and are committed to supporting local businesses,” Grace continues, gesturing to the many local food products on display at the farm cellar door.

“With more people choosing to support local, we’re seeing an increase in restaurants buying and promoting regional produce, just as we do. Our products are a true reflection of this area, and we hope to encourage restaurants in Cairns, the northern beaches and beyond to showcase them.

“Our mangoes are available in supermarkets across Australia, and some of our premium produce is in high demand overseas.

“We’re also excited about local initiatives such as Tablelands to Tabletop, which supports local farmers,” Grace adds.

The farm is a tribute to a hardworking farming dynasty and visiting provides an insight into diversity and innovation. Golden Drop Winery does indeed bottle sunlight, so you can raise your glass and celebrate a taste of the tropics.

Shannonvale Tropical Fruit Winery: Wine Odyssey

Tropical North Queensland is without doubt the home of the iconoclast. What is fundamental elsewhere often finds itself overturned when scrutinised in conjunction with heat and humidity. This rebellion is not just a state of mind; this area of the world has its own ecosystem, from unique fruits to unique critters. The occupants of this paradise are frequently confronted by the antithesis of the moribund that permeates colder climes. With that in mind, it is easy to see, or even feel, the jolt in what passes for viticulture in the tropics, embracing what grows in abundance here as opposed to the product of all those boring vineyards more readily associated with winemaking in temperate climates.

Shannonvale Winery is one such discordant enterprise, located just outside Mossman, a little further north than Port Douglas. It is accessible via a long road winding through cane paddocks, skirting the edges of the tropical rainforest. Even if this location did not have the curious draw of a winery, it would still be worth a visit. The cellar door is one of a kind, nestled in the Shannonvale Valley and bordering the rainforest. The winery is also based here, as are the accommodations for this small family business. The Woodall family has owned this 20-acre site for more than two decades. It opened to commercial production in November, 2003 and the cellar door is open for tastings six days a week. The boutique style of the premises is delightful, but the overwhelming sensation is drawn from the lush rainforest greenery and sheer volume of nature. Insects compete with flitting birds, which in any other part of the world would be revered as a rarity or exotic import. This is a lot to take in, but the down-to-earth greeting from Hamish, the winery dog, brings a sense of calm. This isn’t a place where visitors can sneak by unnoticed; every arrival is a significant event.

Like all cellar doors, the tasting room is the centrepiece of the experience, in this case, a quaint outdoor area. A shaded lean-to structure, furnished with bench seats and tables, adorned with relics of a bygone agricultural era, connect to the site’s history .

Tastings are delivered with suitable aplomb by Trudy, the matriarch and winemaker of the family, or by Laza, the youngest of the Woodall family team. Tastings are formulaic and well-crafted, and really the only way to be introduced to tropical fruit wines. However, they need to be approached without preconceptions. A sign on the way in, placed there many years ago, starts the process of managing visitors’ expectations declaring: “No, it’s not sticky and sweet.”

The theatre of it all is captivating. The order of tasting and insight into each variety has been perfected over the years. Trudy and Laza have distinct styles, but both exhibit an abundant love for wine.

Their passion for winemaking preceded their commercial endeavours. Trudy is quick to dispel any notion of pretentiousness. “We don’t consider ourselves ‘wine connoisseurs’,” she clarified, “just wine lovers.”

Like many small producers, the Woodalls transitioned to commercial production after years of amateur experimentation. “We still make wine that we want to drink,” Trudy adds with a smile.

For each tasting, wine bottles are arranged, and glasses distributed, so that the ritual can begin. Trudy explains: “It’s too wet for grapes here in the tropics, so we make wine from tropical fruit.”

“We have six main table wines, four dry, two sweeter — and four fortified wines in port style,” Trudy elaborates.

“The first is a dry mango,” she continues. “People often expect sweetness, but this is a dry wine.

“People find it easier when we talk about food pairings rather than compare them to grape varietals.”

Next up is a ginger wine, which Trudy describes as ‘light and ideal for pairing with Asian dishes’ Far removed from the heavy, syrupy ginger wines of festive yore, Trudy says, “It is easy and complementary.”

Trudy confirms, “The usual reaction with these unique fruit wines is astonishment. Visitors come with their own preconceptions. Our wines challenge those categories.”

The list continues with a unique jaboticaba wine, a dry tropical red. The fruit, grown locally, is not widely known.

Laza’s description is whimsical: “It tastes a bit like cherry, a bit like grape, but mostly like jaboticaba!”

Passionfruit is next in line; its taste leans towards a dry riesling, but like most others, it defies simple categorisation. Trudy explains that jaboticaba and passionfruit are the most popular of their offerings, the two most interchangeable with grape wine for food pairings. “If you head to dinner with a bottle of each, you will have most bases covered,” she says.

Lychee, the final table wine, is reminiscent of a gewürztraminer, its taste delightfully counterintuitive. The fortified wines follow. Kaffir lime is a citrus revelation, ideal for cocktails, while the fortified lychee contrasts smoothly, a yin to the earlier wine’s yang.

Shannonvale’s crowning glory is its fortified black sapote. The serving advice offered is both humorous and

profound: ‘Drink it alone, facing a wall!’ It is extraordinary and needs no accompaniment. There are reported to be over 15 distinct flavours detectable in this remarkable dessert wine, ranging from chocolate, licorice and figs, to vanilla, caramel and cinnamon. The tasting typically concludes with either black sapote or chocolate. The chocolate fortified wine is also remarkable, but black sapote is often declared the narrow victor.

The tastings are an event; explanations are captivating, and the stories of the fruit, locations, techniques and pairings are informative. “This is how we convert people,” Laza says, a smile playing on his lips. Indeed, many visitors are thoroughly won over.

Laza points out an obvious difference in the complexity of Shannonvale’s production. “We have many base fruits to work with, achieving many styles and outcomes across all fruit varietals. Traditional grape wineries, on the other hand, only ever work with one fruit!”

Whether from grapes, trees, shrubs or fruits — whether a concoction from an eccentric uncle’s shed or one of Queensland’s most lauded tropical wines — we should abandon any trace of snobbery. Embrace what suits the moment, the meal, the climate. This journey, like our adventure, is well worth undertaking. It only proves the sheer folly of dismissing such worthy contenders for the title of ‘wine’ and how fortunate we are to have such innovation and achievement right here in Far North Queensland. If you haven’t been there, go. If you have, go again!

Shannonvale Tropical Fruit Winery 417 Shannonvale Road, Mossman 4098 4000

CRAFT BEERS, WINES & SPIRITS IN FNQ

In Far North Queensland, the abundance of choices is simply extraordinary. Nestled between two World Heritage-listed natural wonders, this region boasts not only breathtaking landscapes but also an impressive array of local distilleries, breweries, and wineries. Each of these establishments crafts delightful beverages inspired by our unique surroundings.

To familiarise yourself with the local craft alcohol industry, we’ve included a comprehensive map and guide. This will help you navigate the rich flavours and geography of Far North Queensland.

Breweries

1. Barrier Reef Brewing Co. - 2/17 Johnston St, Stratford

2. Billycart Brewing - 65 Tolga Rd, Atherton

3. Copperlode Brewery Co. - 1b Hargreaves St, Edmonton

4. Coral Sea Brewing Company - Bank Lane, Cairns City

5. Hemingway’s Brewery (Cairns) - Wharf St, Cairns City

6. Hemingway’s Brewery (Port Douglas) - Crystalbrook Superyacht Marina, 44 Wharf St, Port Douglas

7. Macalister Brewing Company - 6 Danbulan St, Smithfield Distilleries

8. Devil’s Thumb Distillery - 1-3 Owen St, Craiglie

9. Distil on the Hill - 6 Maisel Close, Smithfield

10. Eventide Hills Distillery - 10 Arbouin Rd, Tolga

11. Mt. Uncle Distillery - 1819 Chewko Rd, Walkamin

12. Narrow Tracks Distillery - 60-70 Magazine St, Stratford

13. Wolf Lane Distillery - 28-30 Abbott St, Cairns City

Wineries

14. De Brueys Boutique Wines - 189 Fichera Rd, Mareeba

15. Golden Drop Winery - 227 Bilwon Rd, Biboohra

16. Murdering Point Winery - 161 Murdering Point Rd, Kurrimine Beach

17. Shannonvale Tropical Fruit Winery - 417 Shannonvale Rd, Mossman

The Flourishing Breweries, Distilleries, and Wineries of Far North Queensland

Far North Queensland is renowned not only for its breathtaking landscapes and vibrant tourism but also for its thriving craft beer, spirits, and fruit wine scene. The region boasts a variety of breweries, distilleries, and wineries, each offering unique flavours and experiences that reflect the tropical charm and adventurous spirit of FNQ. This article explores the notable brewers, distillers, and vintners shaping the beverage landscape in this part of Australia.

Breweries

Barrier Reef Brewing Co.

Barrier Reef Brewing Co., situated in Cairns, is a key player in the FNQ brewing scene. Known for its innovative approach to brewing, Barrier Reef Brewing produces a range of beers designed to complement tropical locations. Their beers, such as the Two Turtles Pale Ale and Hazy Days Lager, are unfiltered and made from natural ingredients, echoing the brewery’s commitment to preserving the natural beauty of FNQ. Tap room bar operates Thursday, Friday and Saturday often with catering on Fridays. Beer available onsite, and through local stockists and bottleshops.

2/17 Johnston St, Stratford www.barrierreefbrewing.com.au

Billycart Brewing Co.

Billycart Brewing Co., located in Atherton, is one of the newer additions to the FNQ brewing scene. Known for its small-batch, handcrafted beers, Billycart Brewing offers a range of unique flavours that reflect the local terroir. Their brews, such as the Pale Ale and Uber Crisp, have quickly gained a loyal following. The brewery’s commitment to quality and variety has made it a notable player in the regional craft beer market. Open Thursday through Sunday, food trucks visit on regular rotation. Beer available onsite, and to takeaway.

65 Tolga Rd, Atherton www.billycartbrewing.com.au

Copperlode Brewery Co.

Situated in an industrial unit in Edmonton, within sight of the picturesque landscape of Lamb Range, on the south side of Cairns, Copperlode Brewery Co. offers a unique craft beer experience.

This quirky boutique brewery prides itself on producing small-batch beers with distinctive flavours including River Lizard Lager and Red Dust Draught that embody the essence of FNQ’s natural resources, exploiting the brewery’s proximity to the pristine waters of the Copperlode Dam. Open Thursday through Sunday, food trucks and takeaway delivery are available. Beer available onsite, and to takeaway.

1b Hargreaves St, Edmonton www.copperlodebrewing.com.au

Coral Sea Brewing Co.

Based in Cairns CBD, Coral Sea Brewing Company is celebrated for its vibrant and refreshing beers. With a focus on creating beers that complement the tropical climate of FNQ, Coral Sea Brewing offers a variety of styles, including their signature Tropic Pale Ale and Tropic Lager. The brewery accommodates a friendly tap room bar open 7 days. Beer available onsite, and through local stockists and bottleshops.

Bank Lane, Cairns City www.coralseabrewing.com.au

Hemingway’s Brewery

environment makes it a favourite spot for gatherings and events. A rotation of local food trucks provide the catering and regular events keep locals and tourists coming back for the excellent beers. Full feature article on page 120. Beer available onsite, and through local stockists and bottleshops.

6 Danbulan St, Smithfield www.macalisterbrewingcompany.com.au

Distilleries

Devils Thumb Distillery

Hemingway’s Brewery is a standout destination for craft beer enthusiasts in FNQ. With two picturesque locations—one at the waterfront in Cairns and another in Port Douglas—Hemingway’s offers an impressive selection of craft beers brewed on-site. Their beers, like Pitchfork Betty’s Pale Ale and Doug’s Courage IPA, showcase a commitment to quality and creativity. The Cairns brewery is set against the backdrop of the Trinity Inlet, while the Port Douglas brewery is right on the superyacht marina complex. Both provide a relaxed atmosphere perfect for enjoying a cold brew while soaking in scenic views of FNQ. Full feature article on page 118. Beer available onsite, online and through local stockists and bottleshops.

Cairns - Wharf St, Cairns City Port Douglas - Crystalbrook Superyacht Marina, 44 Wharf St, Port Douglas www.hemingwaysbrewery.com

Macalister Brewing Co.

Located in Smithfield, just north of Cairns, Macalister Brewing Company offers a quintessential Queensland experience. Set in a ‘shed’ overlooking a cane paddock, this brewery captures the essence of the region with its rustic setting and high-quality beers. Their core range includes the popular Cairns Pale Ale and School Day IPA, and the brewery also creates a number of special and seasonal beers. Macalister’s spacious, relaxed

Situated in Port Douglas, Devils Thumb Distillery offers a range of premium spirits that reflect the tropical environment of FNQ. Their products, including the world-beating gin featuring local botanicals, a cane spirit, and a spiced rum, are all crafted with precision and care. The distillery has a bar-style cellar door, open seven days 12.00-5.00pm, and provides a great space for tastings, visiting, and events. Full feature article on page 106. Spirits are available to purchase online, onsite and through a range of local stockists and bottleshops.

1-3 Owen St, Craiglie www.devilsthumbdistillery.com

Distil on the Hill

Distil on the Hill, originally located in Kuranda, with a newly opened distillery and cellar door bar in Smithfield, just north of Cairns, is a gem in the FNQ distillery landscape. This boutique distillery is renowned for its artisanal spirits, including their award-winning mandarin gin and a range of outstanding other local infusions, including one remarkable gin featuring apple, pipi shells, and thyme. The distillery’s commitment to innovation and using locally sourced botanicals and traditional distilling techniques ensures a unique and high-quality product. Full feature on page 108. Spirits are available to purchase online, onsite and through a range of local stockists and bottleshops.

6 Maisel Close, Smithfield www.distilonthehill.com

Eventide Hills Distillery

Eventide Hills Distillery, based in Tolga on the Atherton Tablelands, is known for its handcrafted spirits that highlight local ingredients. Founded by Andrew and Kelli Smith, the distillery produces a range of gins and vodkas, including the award-winning Reflection Gin. Eventide Hills Distillery emphasises sustainability, using locally sourced botanicals. The roadside cellar door and bar exudes local charm and is set amongst the plantations and farmland that dominate the region. Full feature on page 110. Closed Mondays. Spirits are available to purchase online, onsite and through a range of local stockists and bottleshops. 10 Arbouin Rd, Tolga www.eventidehillsdistillery.com.au/

FNQ Spirits

Full feature on page 114. Spirits are available to purchase online, onsite and through a range of local stockists and bottleshops.

60-70 Magazine St, Stratford www.narrowtracks.com.au

Plantation Brew Co. Sweet Potato Vodka Distillery

Based in Deeral, FNQ Spirits is another standout in the local distilling industry. Known for their handcrafted, small-batch spirits, FNQ Spirits focuses on quality and innovation. Their range includes the now infamous “Croc Piss,” a rum-inspired cane spirit, which has captured the public imagination as it embodies both the hardy Aussie spirit and ribald FNQ humour. The distillery’s dedication to using local ingredients and traditional methods ensures a distinctive taste in every bottle. FNQ Spirits currently does not have a cellar door, but their spirits are available online and through local stockists and bottleshops. www.fnqspirits.com.au

Mt. Uncle Distillery

Nestled in the Atherton Tablelands, Mt. Uncle Distillery is a pioneer in the FNQ distilling scene. Established in 2001, it is the region’s first distillery and has garnered numerous awards for its exceptional spirits. The distillery produces a wide range of products, including the Botanic Australis Gin, which features native Australian botanicals, and the Iridium Gold Rum, known for its smooth, rich flavour and Dirt Road Agave, from 100% agave grown in FNQ. The picturesque setting of Mt. Uncle Distillery, surrounded by banana plantations and coffee fields, adds to the allure of visiting. Full feature article on page 112. Cellar door is open for tasting 10.00am - 4.00pm, 7 days. Spirits are available for purchase onsite and through local stockists and bottleshops.

1819 Chewko Rd, Walkamin www.mtuncle.com

Narrow Tracks Distillery

Located on the northern outskirts of Cairns, Narrow Tracks Distillery is known for its premium, handcrafted spirits. The distillery produces awardwinning gins featuring local botanicals and also a range of ‘moonshine’ style products. The tasting cellar door and bar is located in an old (1959) timber warehouse and is a great place to visit for a cocktail. The venue often features food trucks and events.

Plantation Brew Co. Sweet Potato Vodka Distillery, based in FNQ, is celebrated for its innovative vodka made from gold sweet potatoes grown in the volcanic soils of Eastern Queensland. The distillery works with Aussie farmers by purchasing their excess produce (which otherwise would be thrown away). Sweet Potato Vodka is known for its smoothness and distinctive taste, making it a favourite among vodka enthusiasts. The distillery focuses on small-batch production, ensuring each bottle of vodka reflects the unique flavours and maintains a premium product. The distillery’s commitment to sustainability and community involvement further enhances its appeal. Plantation Brew Co. do not currently have a cellar door; their vodka is available online and through local stockists and bottleshops.

www.plantationbrewco.com

Wolf Lane Distillery

Located in the heart of Cairns, Wolf Lane Distillery has quickly made a name for itself with its artisanal gins and liqueurs. The distillery’s flagship product, the Wolf Lane Tropical Gin, is infused with native botanicals and tropical fruits, capturing the essence of FNQ in a bottle. The range has grown to include six core spirits including an amazing Grapefruit Aperitif. Wolf Lane’s urban setting and stylish tasting room make it a popular spot for both locals and tourists to explore the world of craft spirits. The Cellar door is open for tastings Tuesday through Friday 12.00 - 6.00 pm and neatly stays open late as a cocktail bar in the evenings. Full feature article on page 116. Spirits can be purchased onsite to take away, online for delivery and through an extensive network of stockists and bottleshops.

28-30 Abbott St, Cairns City www.wolflanedistillery.com.au

Wineries

De Brueys Boutique Wines

Shannonvale Tropical Fruit Winery

Nestled in the heart of Shannonvale, just north of Port Douglas, this winery specialises in organic tropical fruit wines. Shannonvale Tropical Fruit Winery produces wines from fruits like passionfruit, ginger, lime, jaboticaba, and black sapote. Wines are crafted in a Northern European style, giving rise to a genuinely different set of sophisticated flavours often removed from the sticky and sweet fruit from which they are derived. The winery has been frequently awarded for producing a unique taste of the tropics. Full feature article on page 124. The cellar door is open for tastings six days per week, closed Monday, and is set amongst vibrant rainforest. Visitors can enjoy personalised tastings and learn about the unique practices employed by the winery. Wine can be purchased onsite and online.

Situated in Mareeba, De Brueys Boutique Wines offers a range of tropical fruit wines, liqueurs, and ports. Their unique offerings include wines made from lychees, jaboticaba, and passionfruit. The winery’s tranquil setting amidst lush landscapes provides a perfect backdrop for tastings and tours, allowing visitors to experience the diverse flavours of FNQ. Open seven days 10.00 - 4.00pm. Wines are available to purchase on site.

189 Fichera Road, Mareeba www.debrueys.com.au

Golden Drop Winery

Golden Drop Winery, located in Biboohra, is renowned for its mango wines, capturing the tropical essence of FNQ. They produce a variety of wines and cellos, including the popular Golden Mango Wine, Mango Port, and Mango Cello. The winery uses their own farm-grown mangoes which ensures a distinctive and refreshing taste. Visitors can enjoy tastings and tours, learning about the winemaking process and the history of the farm and the winery. Full feature on page 122. Open seven days in high season, closed Sundays. Wines and fortifieds are available to purchase online, onsite and through a range of local stockists and bottle shops and through their cellar door at Kuranda Markets.

227 Bilwon Rd, Biboohra www.goldendrop.com.au

Murdering Point Winery

Murdering Point Winery, located in Kurrimine Beach, is known for its award-winning tropical fruit wines and liqueurs. The winery produces a variety of unique products, including their signature Black Sapote Port and Banana Cream Liqueur. The beautiful coastal farm location and the distinctive flavours of their wines make it a must-visit destination in FNQ. Cellar door tastings are available and wines are available online and onsite. Open seven days 9.30am to 5.00pm. 161 Murdering Point Rd, Kurrimine Beach www.murderingpointwinery.com.au

417 Shannonvale Rd, Shannonvale www.shannonvalewine.com.au

Tips for Visiting FNQ Wineries, Breweries, and Distilleries

Visiting the wineries, breweries, and distilleries of Far North Queensland offers a unique opportunity to explore a diverse range of beverages and enjoy the beautiful landscapes of the region. To ensure you have the best experience, here are some general tips on what to expect and how to plan your visit:

Before embarking on your journey, it’s essential to check the opening hours of the establishments you plan to visit. Some wineries, breweries, and distilleries may have seasonal hours or special events that could affect their schedule. A quick visit to their website or a phone call can save you from any disappointment. Making reservations, especially during peak times, is also a good idea. This ensures a more personalised experience and can help you avoid long waits.

Transportation is a crucial aspect to consider, particularly if you plan on sampling multiple beverages. Hiring a driver, using ride-share services, or booking a tour that includes transportation can ensure that you enjoy your tastings safely. FNQ’s warm climate means you’ll want to dress comfortably. Light, breathable clothing and comfortable shoes are recommended, along with sunscreen to protect you from the sun. Staying hydrated is also important, so be sure to drink plenty of water throughout the day. Many establishments offer water alongside tastings to help with this.

If you plan to purchase wines, beers, or spirits, bringing a cooler bag can be beneficial. This helps keep your purchases at an optimal temperature, especially if you’re travelling a long distance. Additionally, engaging with the staff at these establishments can enhance your visit. They are often passionate about their products and can provide valuable insights and recommendations.

Lastly, take your time and savour the experience. Don’t rush through tastings or tours. Enjoy the beautiful surroundings, whether it’s the lush wineries, scenic brewery settings, or the tranquil distillery locations. Each establishment in FNQ has its unique charm and offerings, making it a delightful destination for any beverage enthusiast. By planning ahead and following these tips, you’ll be well-prepared to have a memorable and enjoyable experience in Far North Queensland.

The Coffee & Café Culture of FNQ:

The North is full of beans

Far North Queensland is a coffee lover’s paradise, renowned for its rich history in coffee cultivation and its vibrant café culture. This region is home to some of Australia’s oldest boutique coffee growers, a multitude of small-batch coffee roasters, and award-winning baristas. The per capita frequency of coffee shops and cafés here rivals that of Melbourne, making it a true coffee destination.

Coffee arrived in Australia with early settlers, but it wasn’t until post-war Italian immigrants brought their coffee culture that it really took hold. These immigrants, passionate about their espresso, brought with them the steam pressure coffee machines that have since become an essential part of modern coffee making. Today, the influence of Italian immigration is evident in the surnames and business names throughout the region, a testament to the enduring legacy they have left on the local coffee culture.

The café culture in Far North Queensland is incredibly diverse, offering a wide range of coffee experiences. From drive-throughs for those on the go to relaxing verandas on coffee plantations and long beachside cafés, there’s something for everyone. Whether you’re looking for a quick espresso or a leisurely latte, the options are endless. The variety of coffee drinks available is staggering, including every conceivable variation and speciality, ensuring that it’s virtually impossible to find a bad cup of coffee here.

In addition to exceptional coffee, the devotion to café culture has given rise to some of the most innovative

breakfast and brunch menus in the world. Far North Queensland cafés are known for their creativity and use of local ingredients, offering everything from freshly baked almond croissants to the many evolutions of eggs. These inspired morning meals are a perfect complement to the region’s top-notch coffee, making breakfast and brunch an experience to remember.

The Tropical North is teeming with fantastic places to enjoy the perfect cup of coffee. From the bustling streets of the cities to the serene plantations in the hinterlands, there’s a café for every taste. Whether you’re enjoying coffee with stunning views or learning about the history of coffee while savouring a perfectly brewed cup, the region offers a unique experience for every coffee enthusiast.

Far North Queensland’s coffee culture is more than just a trend; it’s a way of life. The region’s dedication to quality coffee and innovative café experiences has solidified its place as a must-visit destination for coffee aficionados. Whether you’re exploring the heritage of local coffee plantations or savouring a freshly brewed cup in a modern café, the magic of coffee in the Tropical North is sure to captivate and inspire.

Over the following pages join us as we experience the magic of coffee in the Tropical North and discover and celebrate some of the best places to enjoy the perfect cup. Far North Queensland’s café culture is waiting to welcome you with open arms and a warm, aromatic embrace.

a community revival Caffiend:

In 2009, Caffiend found its home in a graffiticlad laneway off Grafton Street, a somewhat obscured, markedly different arrival within the Cairns cafe scene. Dubbed the Alleyway, this offbeat spot quickly became a community hub known for its fantastic food and coffee. By 2017, it had relocated to the street front and changed ownership before Oliver repurchased it a few years later.

The first of many, Caffiend was the collision point of Oliver’s passions – art, coffee, food – an experiment in marrying a few favourite things just for fun. The experiment proved successful; the Alleyway became synonymous with street art and coffee worthy of a Sydney or Melbourne haunt, gathering a young and not-so-young cult-like following still fondly remembered today.

Under the influence from a young age, Oliver was surrounded by food, art, hospitality, and travel— elements that proved pivotal to his professional ethos. When Oliver was nine, his father opened a Frenchcountry-style weekend restaurant, exposing him to various cooking techniques, including home-gardengrown ingredients harvested from small plots on the estate. It was also here that Oliver discovered coffee, his first shots poured on an old Italian-style lever coffee machine. “I realised early that coffee was a need of mine, that caffeine was integral to function as a normal human being, or what I thought was a normal human being from what I observed around me,” he laughs.

“Before Caffiend, I hadn’t really seen coffee through the prism of an ingredient like cooking or food, and that excited me because I understand cooking and food, and understanding is key to experimentation,” he says. What began as a mainline for his daily caffeine fix led to a deep dive into tasting, roasting and eventually judging coffee. Now a familiar fixture on the domestic and international coffee comp circuit, Oliver was most recently a Panel 1 judge at the ASCA (Australian Specialty Coffee Association) championship.

As an avid pursuer of knowledge with a propensity to go deep, learning about coffee roasting was the natural next step. In the years between selling and repurchasing Caffiend, Oliver focused on building relationships with specialty coffee roasters along the East Coast before travelling to Ethiopian coffee farms in 2015. Seeing first-hand where a majority of the world’s coffee originates, meeting the farmers and workers on the ground, and joining in the local daily routines, Oliver gained full clarity for his commercial vision. This full immersion was the catalyst for the Tattooed Sailor Coffee Roasters and Oliver’s reckoning that spending money judiciously on wholesale coffee could have a profound humanitarian impact, crystallising his vision for a social-enterprise approach to business.

This ethics-driven model defines and guides Oliver’s decision-making, and he explains that money, in his view, is a powerful tool. “Money equates to value – or impact – you can bring to the economy and your

community. When a customer eats with us, or buys a coffee, they are giving us the opportunity to decide how we contribute to our community. Apart from creating fun and sharing knowledge, we always want to have a positive impact, like supporting other local businesses and industries in the region and having the maximum value impact where possible. Making decisions with purpose is really important for me personally, as well as aligning with other companies that do the same.”

Fast-forward to now, and Caffiend is still Oliver’s ‘baby’– albeit with a few siblings (Tattooed Sailor, Guyala Cafe, Newell St Cafe, Smoky Pete’s and Sourdough Cultures). Nevertheless, Caffiend remains the ‘audacious’ one, still staunchly cheeky with its playful menu and graffiti-clad walls.

True to form, customers often express surprise when their meals arrive – for example, eggs benedict, which features nori salt, pickled ginger, and a crispy rice cracker instead of bread. Staff encourage them to crack the rice cracker, dip it in the sauce, and eat it with their hands. “It’s very interactive and makes it fun,” Oliver smiles.

Masquerading as ‘Asian-influence’, the menu could be mistaken for a fusion of Japanese-meetsWestern brunch, with miso and bonito flakes appearing alongside eggs and bacon. The truth is, Oliver is obsessed with umami, a savoury flavour that brings depth to any dish. And while it’s true that the Japanese are the masters of umami, the dishes on offer are more

about experimenting with flavour and subverting expectations, true to Caffiend’s early intention.

Despite changing ownership and location, Caffiend’s menu has largely remained unchanged. Inevitably, some favourites like Morning Glory and French Toast have been reinvented, and some wellloved dishes have come back (like the Okonomiyaki). Most impressively, mainstays like the infamous Miso Scrambled have held their spot for 13 years, and the Caffiend Chilli Eggs have been on offer for 15.

While Caffiend has evolved in many ways, Oliver is keen to revive the vibrant artistic scene of the early Caffiend days. In May ‘24, he collaborated with renowned artist Atlantis Wade to host a skateboard deck art show featuring around 50 local artists. “This is really fun and symbolic of where I’m going with Caffiend, bringing it back to that original idea of it being a community hub,” Oliver explains. “Sometimes it’s really interesting when you get a whole bunch of like-minded people together and just see what happens,” he adds.

Newell Street Cafe Cairns Coffee School

Guyala Cafe Tattooed Sailor Caffiend

Celebrating Culture on the Seafront Guyala:

Established in 2020, Guyala is the brainchild of Oliver James, a coffee connoisseur and hospitality innovator who owns several other businesses, including Caffiend on Grafton Street.

Perched on the northern end of the esplanade, the bright and airy café is alongside Spinal Life Australia, a non-profit organisation that supports individuals with spinal diseases and injuries. Oliver’s former business partner is actively involved with the organisation and spearheaded this idea—”an expression of our commitment to inclusion,” says Oliver.

The Spinal Life building broke ground in consultation with a local Indigenous elder, a crucial step along an inclusive process integral to the centre’s ethos. The local name proposed for the cafe was ‘Guyala’, used by the Yirrganydji mob (among others) to describe the ‘white-breasted sea eagle’ – also the stunning mountain range at the southern end of Trinity Inlet. While the word’s meaning can differ depending on area and language, the Yirrganydji mob often share tales of the majestic Guyala as it soars gracefully through the region.

Inclusivity and polish don’t come at the expense of the fun, however; think house-made focaccia with freshly-torched, smouldering rosemary (a mouthwatering aroma) and fish wings dripping with sticky ginger caramel and chilli jam (Oliver explains that these frequently used muscles are sweet and full of flavour—finger food at its finest). This knack for pushing culinary boundaries

Inspired by Guyala’s views of the esplanade and the rich, fertile surrounds, Oliver’s menu puts FNQ flavours front and centre, highlighting hyperlocal produce like Hot Smoked Barramundi from Yorkey’s Knob and tablelands-grown papaya.

Well-known Indigenous ingredients – think zesty finger lime, rich macadamia, succulent local mango, and crispy coconut – thoughtfully adorn classic cafe fare, elevating staples like avo toast to a vibrant, luscious dish. Aside from the joyful surprise of a fresh burst of finger lime, showcasing Indigenous ingredients in relatable ways aims to demystify unfamiliar ingredients, demonstrating there’s a place on the plate regardless of the cuisine. For example, while kangaroo is familiar to many, some struggle to prepare it; here, Oliver serves it exquisitely peppered, transforming it into a less gamey and more buttery delicacy closely resembling pastrami. With several established venues, Oliver is no stranger to designing a brunch menu. “I deliberately serve brunch because of the versatility and creativity it affords. A brunch menu can span continents, drawing inspiration from multiple cuisines, and make perfect sense.” At its heart, the Guyala menu (and Oliver’s food philosophy) is all about having fun.

His sophisticated take on breakfast and lunch offerings comes full circle for Guyala’s casual-fine-dining dinner menu, on offer five nights a week. Inclusivity also reigns here, with many dishes made without dairy or gluten and plant-based alternatives for more than a few. Even their sauces, such as fish sauce, soy sauce, and aioli, are all vegan and gluten-free.

and experimenting with new ways to delight is what regulars have come to expect from Guyala and continue to return for.

Oliver’s passion for experimentation began early, perhaps partly due to his unconventional upbringing. His parents led a bohemian lifestyle, with Oliver and his siblings growing up in ‘the counterculture’. Outside the confines of a traditional childhood, Oliver was exposed to a spectrum of experiences – from a Buddhist school that introduced him to mediation to a Catholic school that suspended him because of a single earring. For Oliver, these experiences softened the delineation between an idea and reality. He learned experimentation was the best form of discovery, taking apart toys and machines and putting them back together “just to see how they worked.” Early on, he wanted to build robots, and his insatiable thirst for understanding ‘how’ continues today – a drive that propels him to create.

This trademark curiosity has also taken Oliver on culinary adventures through Europe, Africa and Asia. Profound food-centred experiences have influenced Guyala’s menu, particularly Korean, Japanese, and Vietnamese dishes. The popular ‘Good Morning Vietnam’ springs to mind, an exciting take on Bánh Xèo (pronounced “Bahn Say-yo”), a crepe dish served on the streets of Vietnam. Rice flour, turmeric, and coconut milk make the dish wholly gluten-free, with a plantbased version topped with tofu instead of pork belly.

Unsurprisingly, this worldview defines his approach to business and how Oliver sees his influence as a business owner. “Those experiences informed my philosophy, in the sense of the way I perceive money, the way I perceive business, the way I buy things, the thoughtfulness I do that with,” he states. “In business,

we’re asking people to spend their money. I’m very conscious of creating value and contributing to the local economy. We’re a cafe, but like any business, we have the power to be a social enterprise.”

For Oliver, food is a celebration of culture, connection, creativity and the region. He takes pride in running two distinctly different yet successful venues. While Caffiend serves as a community hub encompassing art, music, and food; Guyala is an inclusive playground dedicated to showcasing the Far North, from local produce to Indigenous ingredients. “I like that they [the cafes] have different identities, different menus, different teams,” he states proudly. “Intentionality means creating with purpose, rather than reproducing something that already exists.”

Guyala Cafe

Tattooed Sailor Caffiend Newell Street Cafe Cairns Coffee School

Home from home Mama Coco:

Nestled on Aumuller Street in Westcourt, Mama Coco café has blossomed from its humble beginnings at Rusty’s Market into one of Cairns’ most cherished culinary gems. For the past 15 years, this vibrant café, owned by the warm and welcoming Davy O’Rourke, has been a haven for many, fostering a sense of community and belonging. Davy, who fondly recalls serving the second generation of customers whose mothers he served while they were pregnant, shares a heartfelt connection with his patrons. “It only just really started to occur to me in a really uplifting way over the last few years, we’ve been here a while,” he says, reflecting on the café’s enduring presence. Born in Papua New Guinea, Davy moved to Australia with his family when he was just a year old, settling in Canberra. His culinary journey began in earnest when he moved to Sydney in his late teens, where he honed his skills under the tutelage of award-winning chef Wakuda Tetsuya. After a decade in Sydney, Davy joined his parents in Cairns, drawn by the warmer climate and the proximity to their homeland.

of the same cakes that first won over customers at the market. The café’s atmosphere is a testament to the warmth and friendliness of Davy and Wawa, making it a true home away from home for many.

“What follows through to me is that warmth passed on from mum, through to us, and into our hospitality style, in terms of the way we’re very inclusive with our staff and with our customers,” Davy explains. Their success, he believes, stems from their consistent products and genuine hospitality.

Mama Coco is a melting pot of the Cairns community, attracting everyone from tradesmen and businessmen to tourists and travellers. Davy takes pride in exceeding the expectations of their diverse clientele, offering a space that is wholesome, consistent, and inclusive.

The ethos of Mama Coco’s food is centred around generous, simple flavours, executed with care. One of their most popular dishes is the Hey Handsome Bowl, featuring grilled halloumi & pumpkin, beetroot

hummus, sauerkraut, pickled courgette, onion black rice, quinoa salad, and savoury granola—a testament to their commitment to fresh, flavourful ingredients.

“The things I learnt there were pretty formative,” Davy reflects on his time in Sydney, emphasising the importance of understanding food, balancing flavours, and the intricacies of running a restaurant. These lessons laid the foundation for what would become Mama Coco.

In 2008, the O’Rourke family began selling cakes at Rusty’s Market, quickly gaining a loyal following. Davy’s mother, affectionately known as Wawa, saw potential in their venture, especially given their skills and the market’s demand for gluten-free products. With the support and kindness of fellow market vendors, they found their footing and began wholesaling their beloved cakes to local cafes. By 2009, they had leased a kitchen, marking the birth of Mama Coco.

Mama Coco’s growth was organic and community-driven. “We sort of carried people along with us,” says Davy, noting that they continue to serve some

While Wawa has stepped back from her daily involvement at Mama Coco, her legacy remains strong. She cherishes the recognition she receives from patrons, who fondly know her as Mama Coco. “They’re hearing my story now and knowing my name. They didn’t before, it was just the cakes and the name, Mama Coco,” she says, delighted to reclaim her identity.

For the O’Rourke family, Mama Coco is more than a café; it’s a place where people always find their way back. As Wawa and Davy say with a smile, “They always come home.”

Mama Coco Shop 4

LEADING THE FIELD

How Mungalli Biodynamic is redefining dairy farming

At the end of a winding, well-trodden path in the southern Tablelands, nestled amidst lush greenery, lies Mungalli Creek Biodynamic Dairy. Here, brothers Dan and Rob Watson have revolutionised their family farm to incorporate biodynamic milk processing and valueadding, along with establishing a farmhouse cheesery. As trailblazers of biodynamic dairy farming in the tropics, they take pride in supplying the region with healthy, nutritious food.

Visitors can relish these offerings at the Farmhouse Cafe, which boasts serene views of pastures surrounded on three sides by World Heritage Rainforest.

“We chose to farm biodynamically because we care deeply about the food that we eat and the effect it has on your health and wellbeing,” explains Michelle Bell-Turner, public relations manager for Mungalli Creek Biodynamic Dairy, before heading off on a tour of the Farmhouse Cafe, once the Watson family home.

Aside from the addition of a veranda and kitchen downstairs, the cafe is the same as when the brothers played in its hallways. Walking through the farmhouse, Michelle points out the sibling’s old bedroom, now converted into a cosy seating area. Much of the original home, such as the spotted gum floors, remains, providing a direct connection to the history of the property while enhancing the ‘family farm’ experience.

Outside, on the veranda, Michelle points to a spot near Mount Bartle Frere, Queensland’s highest mountain, known as Broken Nose. It’s just a short drive away and the source of the vanilla used in their phenomenal ice cream. Everything served at the café is made on-site, allowing visitors to relax on the veranda while savouring delicious treats like the ploughman’s lunch, grazing boards, and their famous dessert platters. Guests can also take home cheese, yogurt, and ice

cream, all crafted from the farm’s own biodynamic milk and enhanced with locally sourced ingredients.

Not only a showcase of delicious treats, the cafe is like a storybook of the region, bringing to life the local stories behind the artisan foods and crafts you can take away to enjoy at your leisure.

Just 10 minutes from the famous Millaa Millaa Falls, Mungalli is a worthy inclusion on any Tablelands itinerary - or a destination all of its own. Mungalli’s 18 flavours of ice cream are also available from ‘The Dairy – Icecreamery & Milkbar’, conveniently located a stones throw from the iconic Cairns Lagoon.

“It’s about connecting people to the farm even if they’re not able to get here,” says Michelle on the concept of The Dairy.

Jay Sainsbury, manager of The Dairy, made his way to Mungalli after a series of serendipitous

experiences in Europe, such as working at a famous London ice creamery. He has also had the privilege of working on the Tablelands farm. “It actually gave me even more backstory into why I’m trying to do this,” he says.

Jay explains how unique it is for an ice cream shop to have a direct link to a local farm, making The Dairy Ice-Creamery like a ‘cellar door’ to the farm.

What is biodynamic farming?

Mungalli operates as a biodynamic farm; a holistic and ethical approach to farming where the land and animals are nurtured

to support vitality and health. Farming techniques are aligned with the patterns of nature to achieve greater results and greater health by eliminating the use of any harmful additives to the soil. This, in turn, promotes biodiversity and fertility.

This outstanding farm is one of two biodynamic on-farm dairy processors in Australia, and the only family-owned one. Michelle explains, “Biodynamics is all about life. Bio is life and dynamic is vitality. So, it’s about vitality. Biodynamics is about bringing that vitality of life into the

soil and the product of the food, for the person that’s going to eat it.”

Their Swiss Brown, Aussie Red, and Jersey cows are very well looked after and get to graze on organic mountain pastures that have beautiful herbage; a big contributor to the health of the milk they produce. “It’s all about happy cows, a healthy earth and producing real food that’s minimally processed for the customer,” Michelle adds.

It is no secret that Mungalli Creek Biodynamic Dairy has a deep passion for providing ethically farmed and healthy products for the region. As for their future, they hope to continue to expand their ice cream production while supporting local businesses and farmers.

The Dairy

1 Shield Street Cairns

Mungalli Creek Dairy 254 Brooks Road, Mungalli

Skybury Cafe FROM PADDOCK TO PLATE

Why everything at Skybury’s Café & Roastery tastes soooooo good!

Nestled in the treetops overlooking fields of coffee and papaya, the lovely open air café at the heart of Skybury Farms is a place to savour the freshest cuppa (made from farm roasted beans, naturally!) and taste satisfying dishes created from plantation grown payapa, limes and much more.

Candy MacLaughlin, general manager of Skybury Farms and daughter of founders Ian and Marion MacLaughlin, remembers being involved in the first drawings of the café in her mid-20s.

“Our vision then was to connect the community to the business and showcase locally grown produce from our farms and from around the Tablelands,” explains Candy. “Today we are a sustainable, fully licensed regional attraction which is very much a part of our district and we support many families by being an employer of choice.”

A decade before opening the café, the MacLaughlins had established Australia’s first commercial coffee plantation, growing and exporting Arabica coffee beans throughout the world. Their agri-business grew, expanding into papaya production to capitalise on an opportunity the family identified which optimised the nutrient rich Mareeba soils.

Stunning landscape views are a major feature of Skybury’s award winning café and roastery building, while the menu elevates the farm produce and a team of fantastic baristas produce all styles of coffee imaginable.

Candy agrees the café’s dishes are designed for customers to enjoy papaya in many different ways. “Papaya is incredibly versatile as both a sweet and a savoury ingredient and I think our

café provides people with a safe environment to try something new,” says Candy. “Our chefs have free rein with the menu; the only golden rule is every dish has papaya or coffee!”

Highlights include papaya chicken korma, papaya smoothies and papaya latte. Candy describes papaya as the perfect substitute ingredient for tomato or pumpkin and says papaya can be eaten at different stages of its life cyclesemi-mature for a crunchy texture, or fully mature for a richer flavour.

Skybury has always been driven by innovation and a passion shared by the whole family for sustainable agricultural principles.

“We take a long-term view of farming. This has helped us become the country’s largest grower of one of the most sustainable crops in Australia. Papaya is available fiftytwo weeks a year and this provides work and income for our employees to complement our coffee season. Like coffee, papaya loves the tropics, thriving in the sandy soil and our warm climate. The weather conditions over the last wet season gave us a few challenges, but both crops have proven how suited they are to this region by rejuvenating and achieving production levels.”

A big part of Skybury’s innovation lies in establishing collaborative partnerships. The flavoursome range of liqueurs used and sold at the café and online are a joint venture with local distiller FNQ spirits. The imperfect papaya become award winning vodka and schnapps. A number of other products - like Espresso BBQ sauce and sweet papaya preserves and chutneys and freshly roasted coffee with some of the shortest food miles on the planet - are available on site and at stockists around the region.

A recent collaboration is a carefully researched and formulated skincare range based on coffee and papaya seed oil developed with local entrepreneur Melissa Bond.

The innovations continued with last year’s successful Papaya Week which Skybury created to

increase awareness of the versatile tropical fruit. It’s a dynamic week that sees Skybury supply papaya to cafes and restaurants, inviting chefs to use papaya creatively and engage with both customers and the media.

“We are very grateful to our Papaya Week partners and yes, we do have plans to roll this out in 2024 and grow it to a nationally recognised event,” Candy smiles.

There’s no doubt the can do attitude of this family has created a wonderful attraction in its Skybury Café and Roastery, with spin offs and impacts throughout our region. Take it all in the next time you are up in the Tablelands!

136 Ivicevic Road, Mareeba 4093 2194

Skybury

Passion, Envy & The Goose:

Transforming Cairns’ Coffee Scene

Cairns, once a tranquil tropical town, has steadily evolved into a vibrant metropolitan hub over the past few years. A significant part of this transformation has been driven by the rise of quality coffee establishments, which have infused the community with a city-like vibe. Among the standout contributors to this coffee revolution are Envy Espresso and Goose Specialty Coffee. These cafes are a testament to the passion and vision of their owners, James Duan and his wife, Tracey.

James and Tracey’s journey to coffee entrepreneurship began long before they arrived in Cairns. Originally from China, James emigrated to New Zealand with his family at a young age. There, his parents immersed themselves in the food industry, owning and operating various hospitality ventures. This early exposure to hospitality instilled in James the values of hard work and dedication, setting the stage for his future endeavours.

James’ passion for coffee was ignited during his travels, which ultimately led him to Melbourne, a city renowned for its robust café culture. In Melbourne, James immersed himself in the world of specialty coffee, gaining experience as a barista, coffee roaster,

and in various management roles. The city’s dynamic coffee scene fuelled his ambition and deepened his appreciation for the craft.

Despite their love for Melbourne, an opportunity led James and Tracey to explore further afield. They spent a year in Darwin, where they fell in love with the tropics, and eventually settled in Cairns, attracted by its blend of wet and dry seasons. James saw immense potential in Cairns, noting its vibrant dining scene, excellent coffee, and diverse attractions.

In 2019, James and Tracey opened their first venture, Envy Espresso, in the heart of Cairns. Envy Espresso was designed to reflect James’ metropolitan experiences, offering high-quality coffee at a fast pace, particularly suited for its city-centre location beneath an office building. The café quickly gained a reputation for its excellent coffee and inviting atmosphere, becoming a bustling hub for locals and visitors alike.

Building on the success of Envy Espresso, the couple launched Goose Specialty Coffee on Sheridan Street in 2021. With a larger space and a focus on style and design, Goose aimed to create a sense of permanence and place. The café’s location, surrounded by accommodation, attracted both tourists and locals, further cementing its reputation among Cairns’ coffee enthusiasts.

James’ entrepreneurial spirit didn’t stop there. In 2023, he acquired Ransom Specialty Coffee Roasters, a well-established local brand and the original supplier to Envy and Goose. This acquisition allowed James and Tracey to take control of their coffee production, ensuring the highest quality for their customers. They also established a training centre to offer barista and service training, catering to both amateur coffee enthusiasts and professional baristas.

The training centre reflects James’ commitment to fostering a deeper appreciation for coffee. The courses provide education for consumers to get the most out of their home espresso machines while also offering specialised training for commercial espresso machines. This initiative aims to create a collaborative environment where coffee lovers and entrepreneurs can learn and grow together.

James’ passion for coffee and the hospitality industry is evident in every aspect of his work. He is grateful to have had the opportunity to cultivate a team of hospitality professionals that share his dedication to providing the highest standard of service, whether it’s crafting a delicious brew or offering a welcoming escape for customers. “The coffee industry evolves at a pace that keeps things interesting, especially with specialty coffee,” he says. James finds immense satisfaction in seeing people enjoy the fruits of his labour, creating spaces where they can momentarily escape from their daily lives.

Both Envy Espresso and Goose Specialty Coffee embody this ethos, offering comfortable, inviting spaces with a cosmopolitan feel. These cafes are more than just places to get a great cup of coffee; they are integral to Cairns’ burgeoning urban identity. As the city continues to grow and evolve, James and Tracey’s establishments stand as shining examples of what can be achieved with passion, dedication, and a clear vision.

In the heart of Cairns, Envy Espresso and Goose Specialty Coffee are not just cafes—they are symbols of a city on the rise, embracing its metropolitan potential while celebrating the art of specialty coffee.

“The coffee industry evolves at a pace that keeps things interesting, especially with specialty coffee”.

Envy Espresso

Goose Specialty Coffee

Wharf One Café:

Picture Perfect

As the closest venue to the water in Cairns, Wharf One Café offers more than just a dining experience—it’s a picturesque haven where every moment feels like a postcard comes to life.

Owned by the passionate Peter Crotty, a seasoned hospitality professional with a penchant for waterfront settings, Wharf One Café has become a beloved spot for everything from leisurely brunches to elegant weddings.

Peter, a well-travelled New Zealander with extensive experience in European bars and hotels, found his perfect venture in Wharf One three years ago. “I’ve always gravitated towards waterfront locations,” he explains. “And here in Cairns, this spot is as close to the water as it gets.” Peter has transformed Wharf One into a versatile venue that caters to diverse occasions. From corporate functions to intimate gatherings and fun weddings, Wharf One offers an enchanting outdoor space ideal for mingling under the open sky. For weddings, the venue provides bespoke menus featuring locally sourced ingredients, ensuring each celebration is as flavourful as it is memorable.

With breathtaking views across Trinity Inlet, the café’s charm lies not only in its architecture, being built entirely from upcycled timber from the old wharf buildings, but also in its ability to adapt seamlessly to various events.

Peter’s affinity for weddings shines through in every detail. “Weddings are my favourite,” he admits with a smile. “There’s a special energy when people gather here to celebrate love.” Wharf One has become a soughtafter choice for couples seeking a scenic backdrop for their special day.

Offering state-of-the-art equipment to elevate the wedding experience, in addition to complimentary amenities such as a wedding arch, microphones, and PA systems, Peter’s team is dedicated to exceeding expectations. They are renowned for their flexibility and willingness to accommodate unique requests—from elaborate entrances to surprise fireworks displays. “We receive some pretty wild requests, but if it’s within my power, I’ll make it happen,” Peter says. “One of my favourites was arranging a horse and cart procession down the wharf; it was truly magical.”

Beyond weddings, Wharf One continues to attract locals and tourists alike with a menu that champions organic and locally inspired dishes. Whether it’s a casual breakfast or a leisurely lunch, every visit promises not just a meal but an experience enriched by the stunning surroundings and warm hospitality.

Peter’s vision for Wharf One extends beyond exceptional dining; it’s about creating a vibrant social hub where every guest feels welcome and every event is enhanced by the venue’s natural beauty. With his commitment to quality and customer satisfaction, Peter is steering Wharf One towards becoming the premier wedding venue in Cairns—a place where unforgettable moments are as abundant as the beautiful views.

Wharf One

Trinity Wharf, Wharf St, Cairns 4031 4820

Prioritising Planet Over Profit

White Whale Coffee Roasters

Like many stories of those who now call this region home, Ali Slotemaker and her husband Steve initially came to Cairns for six months when Steve was presented with an AFL opportunity. Fast-forward 19 years, and they now own one of the most cherished cafes and coffee roasters in Cairns.

After pursuing other jobs, their desire to become their own bosses took over, leading to their first coffee roasting venture on Scott Street 14 years ago.

“I always say that we’re a bit of a tortoise in the business world. We’ve just constantly grown, steadily and slowly,” says Ali. She expresses they’ve also enjoyed living their lives, especially by going back to her home of New Zealand for the birth of their son while their business was managed from afar.

Upon their return, they recognised the need for a rebrand, and so White Whale Coffee Roasters was born. Behind this pursuit was the idea of sustainability, and giving back to the environment, a notion that is deeply rooted in Ali’s background as an environmental scientist. The name White Whale comes from wanting to celebrate their location here in Far North Queensland and refers to Migaloo (Aboriginal for white fella), a white whale who cruises past our coast on its migration every year.

“It really became about filling our own cup and finding the purpose that makes us get out of bed in the morning, and that for me is about making a difference,” she says. On that notion, they partnered with the Reef Restoration Foundation and a portion of all their coffee bean sales goes towards helping them carry out the foundation’s mission of aiding recovery and helping the reef. This serves as a way for Ali to fulfill both her love

for the environment and her passion for providing the public with outstanding coffee.

She recalls she has never been driven by money, rather her business is always driven by something other than that. “I’m not sure if it’s a blessing or a curse,” she laughs. It surely is a blessing, as White Whale Coffee Roasters supplies coffee to over 40 different outlets and sells their delicious blends direct and online and through their app.

Reducing their carbon footprint is high on the agenda, and they are following several steps to achieve this. One way is by encouraging people to bring their own coffee cups in return for a discount. A second is being mindful of where they source their coffee beans, purchasing from nearby countries such as Papua New Guinea and East Timor. This thoughtful purchasing is especially pertinent with East Timor, in bid to support the region. Ali explains that she hopes to be part of “raising the profile of East Timor as a producing nation”.

Customers can take pride in knowing that they are contributing to the environment whenever they purchase White Whale coffee. This flow-on effect of helping the reef, combined with conscientious business practices, is what sets them apart from others. “It should be the responsibility of every business to be contributing somehow in a positive fashion,” she explains.

An exciting new customer experience is the addition of their coffee-tasting paddles to their menu, resembling that of a beer tasting. They’ve become a popular option for customers, and they get to choose from a variety of paddles. Tasting alternatives include, cold brew, filter coffee, with others being espresso but from different blends.

White Whale is not only a great place to grab a cuppa, it’s also a great place to work. Ali is very focused on her team and enjoys nurturing her employees, not just through their careers but in other aspects of their lives. She reflects on a team-building day where they attended a powerlifting gym. This was to ensure they were able to do the manual lifting of heavy items in their roastery while learning to do it correctly and safely. She’s also looking into bringing in a financial advisor to advise employees on important financial topics such as super funds.

As part of her own journey Ali has a special place in her heart for start-ups and innovation, and one in particular has proven very useful. ‘Flow’ is a software that runs on their coffee machines. It allows data on every shot of coffee poured to be collated. This enables them to recognise the perfect shot, to recognise and reward their top baristas and also pinpoint areas where others may benefit from training.

They also utilise Upstock, another start-up from New Zealand. It’s a business-to-business platform for ordering which they utilise for their wholesalers. It makes the entire ordering process more efficient and straightforward.

As for the future, the couple aspires to engage more with people who are making coffee at home. They have already started reaching that audience via social media, running home barista workshops, and making the whole process enjoyable.

Ali, Steve and White Whale serve as great examples of how to run a modern business right, with a conscience and a purpose with effects that reach far beyond just roasting and supplying gorgeous coffee.

White Whale

AVOCADO:

The Fantastic Fruit

That’s Simply Misunderstood

It’s no secret that Aussies are avo-crazy. Avocados have smashed their way into the hearts of Australians, so much so that being a fan of the creamy fruit is almost a rite of passage in the country, with practically all brekkie and café hubs featuring at least one dish with the fantastic fruit.

Beloved avocados can be grown in Australia year-round since we have several climatically diverse growing regions. “We’ve got some of the greatest soil in the world,” says Michael, owner of Coolio Farming. “We’re able to grow good trees, and our climate is great. We have good rainfall and nice heat, so we can always get nice-sized, tasty fruit.”

Michael Coulson and his family have been cultivating avocados for over two decades. The farmer now owns Coolio Farms, a farm in Walkamin, where he grows both Hass and Shepard avocado varieties. These are the main types of avocados that reach our plates for breakfasts, salads, and our favourite avocado toasts.

It’s now coming into Shepard avocado season, which booms from February to May, but it seems that a lot of Australians are missing out on this variety and holding out for the return of Hass avocados in supermarkets. As an avocado lover and grower, Michael expresses his disappointment in this and believes that Shepards are a misunderstood fruit with a unique texture and flavour profile that sets them apart from their Hass counterparts.

Most of us are guilty of popping into the supermarket and making a beeline for the dark-coloured avocados, ignoring the poor Shepards that are vibrantly green. Michael explains that these avocados retain their stunning green colour throughout their lifespan, misleading customers into believing they are not ripe. They also have smoother skin than Hass avocados, making them very attractive to the eye. “They look really good in a bowl on your bench,” he laughs.

Consisting of a wonderful shape, outer texture, and colour is not all these fantastic avocados have to offer. Their flesh is incredibly creamy with a delicious, nutty flavour, and according to Michael, they are even tastier than Hass avocados - with over 20 years of experience, I think we can take his word for it!

Growing Shepard avocados is a meticulous process that requires effort and dedication. It involves

a year-round operation, with three months dedicated to picking. “Every step of the way has been overseen by a farmer that’s taken twelve months to watch his little baby green grow,” he chuckles. “It’s like having children, you just watch them from day dot and then they disappear off to university. Sometimes it’s sad to see them go, you can almost name them.” Michael’s passion for providing the country with the best avocados possible shines through as he speaks fondly of his job.

“We are just so proud of what we do,” he states and emphasises how Australians have some of the best produce in the world. Therefore, he feels it is his responsibility to educate shoppers on Shepard avocados so they can be thoroughly enjoyed during their short three-month window.

Avocado lovers may often face the dilemma of not eating an entire avocado, leaving an unappealing brown layer to appear over the uneaten half. Despite trying countless tricks to prevent that from happening, it can be hard to find a solution. Here is where Shepards shine, as they do not turn brown once being cut open, a complete game changer for avocado enthusiasts like me!

If these words are inspiring you to grab some Shepard avocados on your next shopping trip, you may be wondering how to determine if they’re ripe. Michael has set out some helpful tips for this. He advises not to be afraid of giving them a feel around the stem. If they are soft in the stem but firm everywhere else, then they’ll be ready in 2 to 3 days. If they’re firm, they’ll be ready in 5 to 6 days, and if they are hard, they’ll be ready in 7 to 10 days. He also emphasises that you shouldn’t worry if there are a few marks on the skin, as that will not affect the fruit.

Due to their creamy texture and nutty flavour, Shepard avocados can be used in a variety of ways. They are a great addition to salads, on toast, and for guacamole dip. Michael’s wife came up with a delicious new variationavocado on toast with salt, honey, and a sprinkle of chilli flakes. The combination of savoury, sweet, and a little spice is phenomenal, according to Michael, praising his wife’s creation.

Michael loves his life as a farmer and thanks the local community for supporting his business.

“Without the local community behind us, it would be very hard to do what we do.”

A Journey Through Tropical Fruits:

Exploring the Delights of Far North Queensland

Embark on a journey through Far North Queensland, where the tropical climate nurtures an abundance of exotic and delectable fruits. This lush region offers a veritable cornucopia of flavours and textures, each fruit telling its own unique story. Join us as we explore some of the most fascinating tropical fruits that make this part of Australia a true paradise for fruit enthusiasts.

ABIU is a lesser-known tropical fruit with a smooth, yellow skin and a sweet, caramel-like flavour. Its translucent flesh is often enjoyed fresh or in desserts, making it a hidden gem of Far North Queensland.

BLACK SAPOTE, also known as the chocolate pudding fruit, has a rich, dark flesh that tastes remarkably like chocolate pudding. It’s perfect for healthy desserts and is a must-try for those with a sweet tooth.

BREADFRUIT is a versatile tropical fruit with a starchy texture, often used as a substitute for potatoes in cooking. When ripe, its mildly sweet flavour makes it a delightful addition to both savoury and sweet dishes.

CUSTARD APPLE, also known as cherimoya, is a heart-shaped fruit with a creamy, custard-like texture and a sweet, tropical flavour reminiscent of banana, pineapple, and strawberry. It’s best enjoyed fresh, scooped out with a spoon.

DAVIDSON PLUM, native to Far North Queensland, is notable for its deep purple colour and tart flavour. Often used in sauces, jams, and desserts, it’s rich in antioxidants and adds a striking visual appeal to any dish.

DRAGON FRUIT, recognisable by its vibrant pink skin and speckled flesh, is as stunning as it is tasty. Its mildly sweet flavour and crunchy texture make it a popular choice for fruit salads, smoothies, and exotic desserts.

DURIAN, often called the ‘king of fruits,’ is famous for its creamy, rich flesh and strong aroma, which divides opinion. While its pungent smell can be off-putting to some, its unique flavour is highly prized in desserts and ice creams.

GUAVA is a tropical fruit known for its vibrant flavour and nutrition. It has a sweet, tangy taste with citrus notes and a fragrant aroma. With its pink to red flesh and edible seeds, guava is rich in vitamin C, fibre, and antioxidants, promoting immune health and digestion.

HERBERT RIVER CHERRY is another rare gem, producing small, red fruits with a tart flavour that is delightful both fresh and in culinary uses such as sauces and preserves. This unique fruit adds an extra layer of diversity to the region’s tropical offerings.

JACKFRUIT, a massive, spiky fruit and member of the fig family, offers a sweet, fragrant taste. It can be eaten fresh or used in a variety of culinary applications, from curries to desserts, and is a popular meat substitute in vegan cuisine due to its fibrous texture.

JABOTICABA is a rare fruit that grows directly on the trunk of the tree, resembling large, purple grapes. Its sweet and tangy flavour is often used in jellies, wines, and liqueurs.

LONGAN, often called the ‘dragon’s eye,’ is a small, translucent fruit with a sweet, floral flavour and a slightly musky aroma. It’s a relative of the lychee and is commonly enjoyed fresh or dried.

MANGOES are synonymous with tropical indulgence, and Far North Queensland produces some of the finest. The Kensington Pride or Bowen varieties are renowned for their sweet, juicy flesh and aromatic fragrance, making them a staple in both local and international markets.

MANGOSTEEN, dubbed the ‘queen of fruits,’ is cherished for its sweet, tangy flavour and delicate, juicy segments. Its thick, purple rind encases a tender, white flesh that’s as delightful to eat as it is to behold.

PAPAYA, known for its vibrant orange flesh and sweet flavour, is a versatile fruit enjoyed fresh or incorporated into various dishes. High in vitamin C and antioxidants, it’s as nutritious as it is delicious.

RAMBUTAN, with its bright red, hairy skin and juicy, translucent flesh, is a visual and gustatory delight. This fruit is enjoyed fresh and also used in jams and desserts, offering a sweet, mildly acidic flavour.

SOURSOP, known for its spiky green exterior and creamy, white flesh, offers a unique blend of sweet and tart flavours. It’s used in smoothies, desserts, and even medicinal preparations, valued for its purported health benefits.

STAR APPLE, also known as caimito, has a shiny, purple skin and a star-shaped pattern in its white or purple flesh. Its sweet, milky flavour is a refreshing treat, often enjoyed fresh or in beverages.

Far North Queensland’s agricultural bounty extends beyond these fruits, contributing significantly to both domestic and international markets. The region’s fertile land and ideal climate support a thriving fruit industry, ensuring that these tropical treasures are enjoyed by people all over the world.

For those visiting the area, exploring the local markets provides an excellent opportunity to sample these exotic fruits and celebrate the region’s rich agricultural heritage. Whether you’re a fruit connoisseur or simply curious, Far North Queensland’s tropical fruits offer a journey of flavour and discovery that is not to be missed.

The Humpy

The area of the Far North, dubbed its ‘food bowl’, is a region of agricultural profundity geographically delineated by the Atherton Tablelands. Food grows here, from rare rainforest fruit to traditional crops, a veritable A to Z from harvestable avocados to white sapote, from peanuts to passion fruit—the list is as long as it is diverse. And with such a plethora of produce comes innovation. Driven by passion, curiosity, and necessity, this region produces some of the finest produce and ably turns it into an amazing array of products, often creating unique tastes or utilising unique production methods.

This region is famed for its diverse cultural backgrounds; from the Indigenous to European, all have representation in the diversity of flavours and ideas. From utilising local products to make traditional sauces and jams to taking products that would otherwise be classed as waste and using them to create something new, the ecosystem of local cuisine is alive and well. But like all industries, not every producer can occupy the traditional and often huge demands of large-scale commercial retail, and that was the founding concept of The Humpy many decades ago—a showcase for the local. A conduit to the public for talent, and an incubator through which businesses of all sizes can reach out.

The Humpy stands as an iconic gem for locals and a tantalising showcase of the finest produce and products from the Atherton Tablelands. Situated between Atherton and Mareeba, this roadside shop is equally celebrated for its diverse and sometimes eclectic selection of food, the majority of which are locally grown or crafted, as much as for the warm welcome from Colleen Alba.

Colleen, whose family has owned The Humpy for 28 years, has been running the business with her mother, Giovanna Griffiths, for the past eight years. Their Italian heritage, which cherishes food as a way of bringing people together, is beautifully reflected in their commitment to supporting local producers and the warm, welcoming smiles that greet every visitor.

“I make sure that everybody who enters through the door knows they’re not only welcome but that we’re extremely appreciative they’ve taken the time to stop in and visit our store, whether they purchase anything or not,” Colleen says proudly.

With a background deeply rooted in farming— her nonno was a farmer and her two uncles are still farmers—Colleen’s loyalty to supporting small businesses and farmers is unwavering. “Growing up, I always felt that loyalty to support small businesses and farmers, so when I came on board to help my mum, it was really important for me to make sure that was our main focus.”

Colleen’s excitement is palpable when people bring her new products to include on their shelves. “I find it hard to say no,” she laughs, always willing to give everything a try. The Far North is brimming with amazing produce and products, and Colleen is on a mission to showcase as much of it as possible. “It’s important for local people to know what’s in their own backyard,” she explains.

The Humpy is more than just a store; it’s a social hub where clientele are seen as friends, both new and old. “We have beautiful people that come to our store,” Colleen says fondly.

A speciality at The Humpy is their warm Queensland nuts. Customers can choose from a variety of warm and flavoured nuts and are encouraged to taste test the options on hand. Other artisan products include local teas, coffees, sauces, and jams.

Colleen proudly explains that purchasing a product at The Humpy means more than just buying local items—it’s about supporting small businesses and families. She goes out of her way to learn the stories behind every product she stocks and shares these with customers as part of her commitment to the producers who have entrusted her with the fruits of their labour.

Looking to the future, Colleen and her mother eagerly anticipate the continued growth of The Humpy, in step with the thriving food and beverage scene of the Tablelands. Make sure to include The Humpy in your itinerary—it’s a must-visit destination.

The Humpy 1-21 Kennedy Hwy, Tolga 4095 4102

FNQ FOOD TRAILSCassowary Coast

The Cassowary Coast offers a wide range of wines, tea and coffee, fruit and veg, as well as delicious deli goods, sandwiches and burgers. Enjoy a drive and check out the delicious cuisine.

Murdering Point Winery

Set amongst fertile cane fields and lush tropical rainforests of North Queensland, Murdering Point Winery offers a range of high-quality red and white fruit wines, ports, liqueurs and creams that are uniquely Australian and deliver an exciting and stimulating tropical taste experience. Founded in 2001, Murdering Point Winery has rapidly gained a reputation for the quality of its wines and the innovative use of a wide range of exotic tropical fruits, particularly in making wines using Australian native tropical fruit, Davidson Plum.

Open seven days 9.30am to 5pm

Pacific Coast Eco Banana Farm

The Eco Banana, also known as the ‘Wax Tip Banana’ is the creation and passion of Frank and Dianne Sciacca of Pacific Coast Produce. They created a new way of farming because they knew there was a better way to grow produce safely and sustainably – without reliance on chemicals, fertilisers and insecticide. When you taste their distinctive, wax tipped banana you will see that it is creamier tasting, the perfect size for a lunchbox and will last much longer in your pantry.

Open Monday to Thursday 8.30am to 4pm, Friday 8.30am to 1pm

Nucifora Tea Plantation

Nucifora Tea, 100 percent Australian grown tea, is a fresh pure single-origin black tea. Nucifora Tea Estate located in the tropical rainforest-Palmerston area of Far North Queensland was founded by Sebastian Nucifora in 1985, adjacent to the World Natural Heritage Wooroonooran National Forest Park. With abundant sunshine and rainfall throughout the year, the fertile soil has been silently nourishing the tea trees.

Open weekdays 9am to 4pm, weekends 10am to 3pm

Ripe Harvest Café

Delicious breakfast and lunch options are available at Ripe Harvest, featuring eggs benedict, steak sandwiches and burgers, as well as tea and coffee, fresh juices, smoothies and milkshakes.

Open Monday to Friday 6am to 3pm, Saturday 8am to 1pm

Leny’s Tropical Fruit, Veg & Juice Bar

Leny’s Fruit & Veg offers the freshest fruit and vegetables and a wide range of local and exotic products with personalised service. They sell fresh baked local bread, fruit smoothies, exotic tropical fruit, Mungalli dairy products, Plum’s Butcher meats, exotic flowers, local chocolate and wholefood products plus much more.

Open Friday to Wednesday 8am to 6pm, Thursdays 8am to 5pm

Mission Beach Markets and Monster Markets

Markets feature a variety of stalls, including local fruit and vegetables, delicious freshly prepared food and snacks, as well as smoothies.

Mission Beach Markets: Opposite Hideaway Holiday Village in Porter Promenade in the Mission Beach Village, held on the first and third Sunday of the month from 8am to 1pm.

Monster Markets: Held on the last Sunday of each month from Easter Sunday until the end of November, 8am to 12.30pm

The Pocket Coffee & Fresh Produce

An unexpected ‘pocket’ of freshness and delight situated in the rolling green hills of El Arish - The Pocket is a locally-owned business, supplying fresh fruit and vegetables along with delicious barista-made takeaway coffee, coffee beans, locally made baked goods, pickles, chocolate, dairy products and honey.

Open weekdays 6.30am to 2pm, weekends 7.30am to 2pm

Paronella Park

The Paronella Park ‘Cafe on the Deck’ is open daily for lunch or a morning or afternoon treat. Serving fresh food, you can enjoy sandwiches, wraps, cakes and slices, along with decadent fruit smoothies.

Open seven days a week 9am to 7.30pm

Madella by the River

Madella Coffee is grown in rich alluvial soil on the banks of the beautiful South Johnstone River. This is what gives their coffee the sweetness of taste seldom found in other coffees. Madella is of single origin – harvested, hulled, dried and freshly roasted by their Master Roaster on location. Tours are operated on request. Known for great 100 percent Arabica Coffee, supplying many local businesses, Madella By the River is the perfect spot for business meetings, group bookings and staff parties.

Open: Offering tours, morning and afternoon teas, lunch and dinner, all by appointment only.

Oliveri’s Continental Deli

Guests reserve a table for tasty dishes at the deli and enjoy the sights of Innisfail Temple. Taste perfectly cooked deli sandwiches, rolls and salami. There is a delicious selection of deli goods including cold meats, olives and cheese.

Open weekdays 8.30am to 5pm and Saturdays 8.30am to 1pm

FNQ FOOD TRAILSAtherton Tablelands

The Atherton Tablelands feature an abundance of tea, coffee and wine, as well as delicious cheese, chocolate, ice cream and yoghurt. The Tablelands offer the perfect backdrop for indulging in amazing cuisine – it’s definitely well worth a drive!

Golden Drop Winery

Locals and tourists from all over the world visit the Golden Drop Winery every day for the unique experience of visiting a working mango plantation, and to sample their lovely refreshing tropical Mango Wines, together with Citrus Cellos, Mango Port and Golden Mango liqueur style wine. There are more than 17,500 trees, making it one of the largest mango plantations in Australia. Products are made from Australian Kensington Red Mangoes. Golden Drop Winery’s uniqueness and location is reflected in the colours of their packaging – selected specifically to reflect the colours of the Australian outback and the North Australian savannah.

Open: Biboohra Winery – daily 9am to 4.30pm, Kuranda Cellar Door – daily 10am to 3.30pm

Skybury Café & Roastery

Skybury has been growing Australian coffee and red papaya just outside Mareeba, on the rich soils of the Atherton Tablelands, since 1987, roasting and shipping delicious Bourbon variety of Arabica coffee at Australia’s oldest coffee plantation. Skybury Café & Roastery offers signature dishes, freshly roasted coffee, locally distilled liqueurs, cocktails and tastings, a virtual farm tour and majestic farm views.

Open Monday to Friday 10am to 4pm

Mt Uncle Distillery

Founded by the innovative head distiller, Mark Watkins, in 2001, Mt Uncle Distillery has become a renowned producer of premium spirit and liqueur brands. Utilising crops grown in the fertile volcanic soil of the Atherton Tablelands, as well as ingredients sourced directly from the Mt Uncle farm and trusted local suppliers, the distillery is committed to using only the highest quality, locally sourced Australian ingredients. This dedication to excellence has earned Mt Uncle an impeccable reputation and the recognition of industry experts through numerous awards and accolades. Blending traditional techniques with modern innovation, Mt Uncle Distillery continues to push the boundaries of what is possible in the world of spirits and liqueurs.

Open daily 10am to 4pm

Gallo Dairyland

Well worth a drive and only an hour from Cairns on the lush tropical Atherton Tablelands you will find a dairy farm that has opened their doors to the public. With the farming enterprise positioned between Atherton, Malanda and Yungaburra, you will be pleasantly surprised to find a fully operational dairy farm; a gourmet cheese factory; a sensational café and last but not least, the most beautiful hand-crafted chocolate. The Cheese Factory is open to visitors. See where the cheese is made and watch the DVD presenting the factory in operation as well as footage of the dairy farm. Gallo Dairyland delicately hand craft the most beautiful chocolate made from the finest Swiss couverture to create their own irresistible chocolate. The café is fully air-conditioned offering a wholesome menu from 10am.

Open Wednesday to Sunday 10am to 4pm (kitchen open until 2pm).

Mungalli Creek Dairy Café

The café serves decadent meals made from their biodynamic dairy products and locally sourced organic produce. They also serve fresh scones still warm from the oven, cheesecakes and ice cream for morning and afternoon tea. Biodynamic farming techniques and healthy pastures ensure healthy, contented cows and the best milk available for their products, which include milk, ice cream, yoghurt, cream, cheese, iced coffee and iced chocolate, as well as a wide range of lactose-free products.

Open daily 10am to 4pm

Emerald Creek Ice Creamery

Emerald Creek has more than 40 flavours of ice cream and sorbet, so at any one time they offer 14 ice cream flavours and six sorbet flavours in their scooping display cabinets for you to enjoy. Flavours include Apple Pie, Bubble Gum, Coconut, Milk Chocolate, Macadamia, Mango; and Tiramisu. There are plenty of other products to choose from, including biltong, fudge, jams, chutneys, relish and marmalade. The café offers light lunches, sweet food, as well as tea and coffee, milkshakes and thickshakes.

Open daily 10am to 4.30pm

Coffee Works

Coffee Works offers a wide range of coffee, tea, chocolates, liqueurs, as well as gift ideas for birthdays, Easter, Christmas and other occasions. Established in 1988 in Rusty’s Market, Coffee Works has expanded to include locations in Cairns, Port Douglas, Atherton, Mareeba and Townsville.

Open weekdays 6am to 3pm and weekends 8am to 3pm (Mareeba store).

Rainforest Bounty

Rainforest Bounty features a range of curry bases, vinegars, sauces, chilli paste, chutney, syrups and conserves. They also host cooking schools and other events.

Dr Geraldine McGuire (PhD) has been collecting and tasting rainforest fruits since she was a child growing up in tropical North Queensland. This game of ‘bush roulette’ gave her a deep appreciation for the natural world. Rainforest Bounty has become a leader in regenerative agricultural systems, sharing the bounty of the rainforest with Australia and the world.

Open Monday to Friday 8.30am to 5pm

FNQ FOOD TRAILSPort Douglas to Daintree

We are blessed with a plethora of local produce in the Daintree region, including a range of exotic fruits, tea and coffee and delicious ice cream. Cafes and restaurants feature delicious local produce on their menus, be sure to check them out next time you are in the area, they are truly a feast for the senses!

Cape Trib Farm

Cape Trib Farm offers a delicious escape from the world and an adventure for your taste buds. Bursting with more than 70 rare and exotic fruits, and celebrated for its iconic farmgate tasting experiences, it is a must for foodies. Tantalise your taste buds and indulge in a tour around the world of tropical and exotic fruits. From the delectable chocolate pudding fruit, to the creamy mamey sapote, you’ll enjoy a platter of exotic fruit.

Tours are generally run from Easter through to end of October, and held on Monday, Wednesday, Friday and Saturday – please check dates and availability online

Turtle Rock Café

The Turtle Rock Cafe and Bar offers fresh wholesome food, great coffee and outdoor dining, with a casual atmosphere in the heart of Cape Tribulation. With a menu offering sandwiches, burgers, cakes, muffins and delicious meals made to order, it is also known for its locally grown coffee and healthier food options for guests, including wraps and smoothies made from local exotic fruit. The Turtle Rock Cafe and Bar showcases the wide variety of delicious produce the Tropical North Queensland region has to offer. Using Malanda milk, farm fresh eggs and cheese from the Southern Tablelands, Mareeba grown coffee, fresh produce from the Atherton Tablelands and locally grown exotic fruits, you can experience the best of North Queensland produce in one place.

Open 7.30am to 3pm

Daintree Tea

The Daintree Tea Company is located on the Cubbagudta Plantation, situated in the heart of the Daintree. The plantation was established in 1978 by the Nicholas family, who still own and operate the business. As more people from all over the world are discovering the pesticide free Daintree Tea, this black unblended pure Australian tea has become more and more popular due to its excellence in taste and aroma. Tea connoisseurs state that the flavour is second to none and the aroma is delightful. Many Australian tea blenders choose to mix Daintree Tea in their own blend to boost their flavour and aroma.

Open daily 9am to 5pm

Daintree Ice Cream Company

It’s ice cream like you’ve never had before, in the heart of the heart of the oldest rainforest in the world. Ice cream, gelatos and sorbets are handmade on site using classic artisan methods. Exotic fruit organically grown and farmed on the onsite orchard adds a tropical twist to a traditional dessert. Ice cream is served in signature cups featuring four unique, fresh flavours, which change daily depending on which fruit trees are in season. Open your mind and your mouth to the weird and wonderful world of exotic fruit ice cream, gelatos and sorbets – imagine flavours such as lychee, banana, coconut, dragonfruit, pineapple, chocolate, mangosteen, macadamia, mango and vanilla.

Open daily 9am to 5pm

Floravilla Ice Creamery

Lovingly created ice creams capture the essence of local ingredients to produce a unique range of flavours. Floravilla’s processes blend traditional ice cream-making techniques with an exotic mix of tropical fruit and flavours to produce a tantalising ice cream experience. Treat yourself to unique flavours including Chocolate Indulgence, Double Choc Rum & Raisin, Coconut Mint Chocolate, Cherry Ripe, Coconut, Macadamia, Passionfruit, Banana, Dragonfruit, Strawberry, Rhubarb and Black Sapote – there are more than 60 flavours to choose from depending on the season!

Open daily 9.30am to 5pm

Hook-a-Barra

It’s a barra bonanza! This 2.5 hour farm and fishing combo tour is the best of the best. It starts with a one hour farm tour, where you get to go behind the scenes at the Daintree Saltwater Barramundi Farm, to see how they grow and supply top quality produce to some of Australia’s finest restaurants. It takes you from their front gate, through to the baby barra ponds and growing ponds where you get to feed the barra and help check their weight and health. Witness hand-harvesting of the iconic barramundi by the experienced and professional team and then try to catch your own, at the big Barra Pond. Top it off with a gourmet tasting platter - paddock to plate!

Open daily – please check tour availability online

Scomazzon’s Farm Store

Scomazzon’s Farm Store is a local legend. A family run business for 25 years, their country store sits at the base of their farm along the Mossman-Daintree Road. They grow and produce tropical fruits and vegetables and stock local artisan produce from across the Far North including Kefir Queen, The Good Shroom, Beach Harvest, The Tea Chest, Dukes Donuts and Grant Street Kitchen. The four generations of Scomazzon’s have a passion for sourcing the best local produce available, and sharing it with visitors and locals alike. With rare and seasonal exotic fruits and a range of handmade foodie gifts, this is a must-do when visiting Port Douglas and the Daintree.

Open weekdays 8.30am to 5.30pm, Saturdays 8am to 4pm, Sundays 9am to 2pm

Mossman Markets

A genuine country market, held beneath the giant raintrees in Mossman. You can expect lots of fresh produce, including exotic fruits, herbs and spices and a wide range of vegetables. There’s also a range of local producers, including the Kefir Queen with a full stock of kombucha, kimchi and water kefir, as well as Shannonvale Chevon with their unique range of goat chorizo, kransky and salami.

Open every Saturday from 7am to 1pm

Yum Yums

Yum Yums is a small family-owned health food store loved by locals for its fresh farm produce, healthy takeaway menu bursting with colour and vitality and its famous soft serve frozen yoghurt. Vegan, organic, gluten free – whatever your dietary needs, they’ll make you happy! Produce comes from their own farm in the Whyanbeel Valley, and from their network of specialised local growers and artisans, including Kefir Queen, Beach Harvest and Daintree Food Co. There’s plenty to tantalise your taste buds, including chocolate, vanilla, honey, raw foods, juices and smoothies. You can even order hampers and platters, or get them to deliver a local produce box to your holiday home.

Open Monday to Friday 9am-5pm, Saturday 9am-1pm

Shannonvale Tropical Fruit Winery

Shannonvale Tropical Fruit Winery is a boutique family-run winery producing tropical fruit wines from organic fruits grown and harvested on the property at Shannonvale, just 20 minutes north of Port Douglas. For almost 20 years, the Woodall family have been making award-winning wines from very dry wines to medium flavoured, full bodied and port-style wines, made from mango, lychee, passionfruit, lime, black sapote and other rare fruits, all expertly produced to commercial standards.

Open Thursday to Tuesday – 10.30am to 4.30pm, closed Wednesdays

The Australian Chocolate Farm

Nestled in Shannonvale, the Australian Chocolate Farm offers a delightful experience for chocolate enthusiasts. Specialising in exquisite chocolates made from locally sourced ingredients, the farm provides guided tours that showcase the chocolate-making process, from bean to bar, with tastings highlighting their unique flavours.

Open Tuesday to Sunday - 10am to 4.30pm

Port Douglas Markets

Port Douglas’ most famous market, established in 1998, has over 100 stallholders with everything from fresh produce to sugar cane juice, freshly opened coconuts, chocolate coated bananas, ice cream and smoothies, plus great coffee.

Open Sundays in Anzac Park (end of Macrossan St), 8am to 1.30pm.