FNQ FOOD Magazine Edition 8 by FNQ FOOD

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

Another big FNQ food and drink welcome to this, our final edition of 2019. And wow what a year it has been, we've had some sad farewells and great new starts. In this issue, we celebrate those who have stood the test of time in the first part of our 'Taste of Time' feature. We talk to some of the region's longest running eateries, all in the business for over two decades. In contrast, we meet some of the newest ventures, too, showing this region is still a hotbed of diversity and innovation for food and beverage we take a trip up the hill to Australia's longest established and biggest tea plantation and everyone's favourite mango winery! We head North to Mossman for a pot and a plate in a pub and into the heart of the rainforest for some local bush grub. We showcase some of our favourite function spots for the festive season and give you some recipes for your own kitchen. This is the time of year to wish goodwill and good health, and here in FNQ, we can certainly do that with good food and good drink. Here's wishing you all the best seasonâ&#x20AC;&#x2122;s greetings from every one of the Food team. Thanks for your support over the last year. After all, this is about your food and your drink; we couldn't do it without you! So buy local, stay safe and we'll see you again in 2020! David Editor FNQ Food Magazine

PHOTOGRAPHY Catherine Coombs David Leith

PRODUCTION MANAGER

LAYOUT & DESIGN

Jodie Ferrero

Liagi Mateo

CONTRIBUTORS Janie Barton Sharon Timms Suzy Grinter Stacey Carrick

TERMS & CONDITIONS FNQ Media accepts no responsibility for the contents of advertisements and advertorial presentations. All advertisements and advertorial components are accepted in good faith and the liability of the advertising content and copyright relating to any submitted material is the responsibility of the advertiser. Liability FNQ Media (and its officers, employees, agents, and affiliates) is not liable under these terms or otherwise in law for any indirect, special, economic or consequential loss or damage suffered or incurred by users (or any other persons). Or for loss of revenue, profit, goodwill, data or opportunity, or loss of anticipated saving whether caused by negligence or otherwise and whether or not FNQ Media was aware or should have been aware of the possibility of such damage. To the extent permitted by law, all representations, conditions, and warranties, whether based in statute, common law or otherwise, are excluded. Liability of FNQ Media for any breach of a term or condition, whether implied by law or otherwise, is limited, at FNQ Mediaâ&#x20AC;&#x2122;s option, to the supply of the service (or part thereof) again, or the payment for the cost of having the service (or part thereof) supplied again. FNQ Media is not liable for any delay or failure to perform the services, which is due to any natural disaster, revolution, unlawful act against public order or authority, breakdown of plant, industrial dispute, government or legal restraint or any event not within the reasonable control of FNQ Media.

NOVEMBER 5

MELBOURNE

CUP 2019 Kick On Melbourne Cup Charity Cocktail Party-The Cotton Club Time: 12pm - 5pm Pricing: $50 per ticket all proceeds donated to Kick On supporting Mental Health & Suicide Prevention Tickets: MyGuestlist

Celebrate Melbourne Cup Day in style this year and support Kick On mental health charity work. • Sparkling wine or house beer on arrival • 4 hours of premium canapés

• Live Music & Entertainment by Drewboy & Matt Gerdes • Hosted By MC Alicia Smith • Huge prize giveaways! • Lucky door, fashions, raffles, sweepstakes and more!

Melbourne Cup at Riley-Riley, a Crystalbrook Collection Resort Time: 11:30am - 3pm PACKAGES: Paper Crane and Greenfields $99 package per person Includes: 3.5-hour beverage package with pop-up bars featuring Grey Goose Le Grand Fizz, Aperol Spritz, Bacardi Mojitos, Stone

& Wood, Pimm’s, The Lane Louis Brut Sparkling, Sailor Jerry Spiced Rum and a selection of spirits and wine. Selection of canapés and substantial snacks brought to you by Paper Crane. Rocco $199 per person Includes:

• Flute of Mumm Cordon Rouge Brut NV on arrival • Four-hour beverage package featuring Grey Goose Le Grand Fizz, Tanqueray • London Dry Gin and a selection of cocktails • Beautifully curated menu including oysters, sashimi and a dessert buffet. • Access to the party downstairs at Paper Crane and Greenfields.

Tickets: TryBooking Live music and DJs- Large screens to watch the race- Fashions on the FieldFantastic prizes including a staycation at Riley and a three-night escape to Hamilton Island for the best-dressed couple, thanks to Robert Oatley Vineyards.

Melbourne Cup Lunch -The Reef Hotel Casino Time: 12pm - 3pm Pricing: $115.00 Reef Rewards Members / $130.00 Non Members Tickets: To book call 07 4030 8888 or email events@reefcasino.com.au

Watch the race that stops the nation on huge screens!

Proudly supporting the Garvan Institute of Medical Research

Included - A glass of Champagne G.H. MUMM on arrival, a lavish seafood buffet and a 3 hour beverage package.

• Hosted by Star 102.7 Cairns Dave & Inkie • Best dressed prizes by Nautilus Aviation • Lucky door prizes • Direct TAB access (place live bets), sweeps and raffle

Furphy Presents Melbourne Cup at The Chambers-The Chambers Time: 1pm - 4pm Pricing: $115.00 Reef Rewards Members / $130.00 Non Members Tickets: To book call 4041 7302 or message The Chambers on Facebook

The Race That Stops a Nation is fast approaching and this year The Chambers is putting on two packages that are sure to get the party started! MELBOURNE CUP PARTY • Grazing & canape platters

• 2 hour beverage package including wines, beer and Pimms • Large screen to watch the race • Sweeps & Raffle • Door prize to be won! • All raffle proceeds will be donated to community focused charity COUCH!

Melbourne Cup at HB&K-Harbourside Bar & Kitchen Time: 12pm - 3pm Pricing: $89 ‘Paddock to Plate’ Buffet / $139 incl. beverage package Tickets: Eventbrite Enjoy a special Cup Day ‘paddock to plate’ buffet for just $89,

overflowing with delicious local prawns, charcuterie and cheeses, Bingil Bay beef, Roast Walkamin pork, baked reef fish, and Tableland’s vegetables and more, as well as tempting desserts to keep your mouths watering and taste buds tantalized.

The perfect complement for our Cup Day cuisine is our 3-hour Melbourne Cup beverage package, which includes locally brewed craft beer, and delicious sparkling and other wines from the esteemed organic producer Spring Seed Estate located in

McLaren Vale, NSW. The wines are colourful, vibrant and full of character - the perfect tipple for Cup Day! Get the beverage and buffet package for just $139!!

Make This A Mighty Nice

Christmas!

Let your favourite family butcher make celebrations easy. We supply and prepare the finest quality meats, featuring many exclusives and local products. Visit our new store at Barr Sweet markets and choose 100+ fresh products daily from award winning sausages and gourmet ready to eat meals, to handmade stuffing, slicing, dicing, crumbing, marinating, boning and rolling, making life at your table easy, tasty and Mighty Nice.

Mighty Nice Meats, Barr Street Markets, 532 Mulgrave Rd, Earlville QLD 4870

07 4033 5831 or order online at www.mightynicemeats.com.au

There’s very little more nurturing than a good cup of tea. Black, herbal or with a splash of milk, the ritual of brewing, jiggling, pouring and sipping is very calming. And in a world of heightened stimulus, the process of being present over a cup of tea, either by yourself or at the kitchen bench with a friend, is unparalleled. Yes, I’m a tea drinker, and clearly unbiased!

North Queensland? Nerada is Australia’s largest tea estate with 360 hectares planted on a single origin estate in Glen Allyn, Malanda on the Atherton Tablelands. A surprisingly little known local treasure, Nerada Tea is fresh, pesticide-free and has been a pioneer in the Australian tea industry and consistently at the forefront of tea production within Australia since the 1960s.

But did you know that world-class black tea was grown right here in Tropical

The Atherton Tablelands is a unique part of the world, vastly different to its coastal

counterpart and very different from any other tea growing region in the world. Rising more than 700m above sea level, the winning combination of rich volcanic soils, high altitude and ample rainfall provide the perfect conditions for growing black tea. Unlike many other tea brands, Nerada is an unblended, single origin tea. Nerada’s Plantation Director, Tony Poynter, points out that “Tea is very much locality specific; it has a particular character due to its region.

Nerada will always be characterised as a uniquely Australian, Glen Allyn tea because of our growing conditions, soil types, climate, variety and altitude. We are close to the equator and thus it is very temperate, and so there is a perfect marriage most of the year where the fluctuations in temperature are often very small.” Visitors to the local area can visit the Malanda plantation, sitting at the Nerada Tea Room and enjoying the spectacular vista. Throughout the week visitors can learn more about the tea production process, enjoy Devonshire tea and scones or high tea. You may even be lucky enough to spot one of the rare Lumholtz Tree

Kangaroos who often reside outside. Nerada is the largest Australianowned and produced tea in the world, delivering a minimum of 6 million kilos of fresh tea leaves to its Malanda processing facility each year, which results in approximately 1.5 million kilograms of black tea or almost 750 million cups of tea a year. That’s a lot of dunking. The tea is then transported directly to the Brisbane packaging factory and onto supermarket shelves, meaning fresh Australian grown tea can go from crop to cup within 35 days. With a time-frame like that, there’s no excuse to miss your daily constitutional. And for a bonus

Nerada Tea

Words by Sharon Timms

little side of social conscience, in 2018 Nerada Tea received Rainforest Alliance Certification for the pesticide-free black tea, the first and only Australian agricultural entity to be awarded such certification. So next time you’re in the supermarket, look for the distinctive green pack in the tea aisle. It’s one of the few Australian teas on the market and you can definitely taste the freshness in the flavour when you compare to the international offerings. Australian producers often do it tough and we need to keep the tea in Australia, supporting this beau-tea-ful treasure in our own backyard.

eautiful urgers

Words by Janie Barton

Who doesn’t love a good burger? Burgers have been around since most of us can remember. As kids, we loved backyard get togethers with hamburgers grilling on the barbecues. As teenagers, we gorged on drivethrough burgers and, as we get older and wiser, we love sinking our teeth into quality, tasty burgers with all the extra trimmings.

“From day one we set out to offer a fresh, friendly and fast experience for our customers. We made our sauces, sourced our meat from the Tableland’s, our fish from the Gulf and our burger buns custom-baked daily. It wasn’t an expectation that was something you’d get from a ‘take-away’ shop, but that was the difference we were offering.”

Due to Australians’ love affair with burgers, the days of the plain ol’ burger are gone. Burger lovers today want quality and freshness.

And it immediately resonated with the locals. Within five months, the city’s newest burger joint picked up the honour of winning Cairns Best Burger award.

Apex Milk Bar formerly Apex Fish n Snack Bar has been operating since 1960 in the same location.

“It was awesome,” said Bill. “Probably my favourite award so far.”

After a revival in October 2014, under the new ownership of Bill O’Rourke, this long serving Cairns Diner has risen from the ashes to serve locals excellent burgers, fish & chips, salads, cold drinks and so much more. “When I opened Apex Milk Bar in 2014, we were one of the first on-trend burger offerings in Cairns,” Apex owner Bill O’Rourke said. “At that time, burgers and burger shops were becoming really popular again, with independent burger bars popping up all across the country. 10

Apex has won numerous accolades since, as its reputation for providing innovative and delicious burgers continues. With a burger menu that covers all bases from beef, steak, pork, chicken, fish, veggie and vegan burgers there’s something for every palate. Its top six burgers are the Cheesy Deluxe, Rick James, Diego, Miss Piggy, My Boy Blue and Far North Fish Burger. While its award-winning burgers are a huge drawing card for the Manunda shop, where guests can dine inside or outside in the leafy

garden, they also serve great fish and chips, sides, hot dogs, salads and milk shakes that are all made with the same love and care.

wine and some cheeky hand-made alcoholic coolers,” said Bill. “Pairing this up with good food as the sun goes down just makes sense.

To add to the burger culture, the familyfriendly licensed venue hosts food events on Fridays and Saturdays with a menu specifically created for the day.

“Since we opened five years ago, about seven other burger shops opened in Cairns, and they’re all doing great things in their own way” Bill said. “It is a testament to the burger culture that has developed in Cairns over the years.”

“We’ve just installed some beer taps and stock a good selection of ciders, soft drinks,

Bill O’Rourke, owner Apex Milk Bar

La Fettuccina’s old country Italian charm has carried it through for over three decades in the same spot in Shields Street. “We’ve seen a lot come and go,” says coowner Johnny Japp. “When this place first opened Shields Street was off the beaten track, over the years it has grown to become a busy home to many other bars and restaurants.” Johnny and his partner Andrea Pinciarova bought ‘La Fett’ a little over 13 years ago.

The restaurant’s shopfront is small enough to be inconspicuous, but always easy to see marked by a crowd of enthusiastic diners. “The real key is consistency, we have dishes on our menu that people have been eating here since we opened,” says Johnny. “Our pasta is made fresh every day, and we strive to use local ingredients whenever available. Beyond our usual menu, we also have an ever-changing specials board. We encourage this as an area of creativity for our kitchen team, especially to feature what’s local market fresh and seasonal,” adds Johnny.

La Fettuccina

Words and Photo by David Leith

“For a couple of years we were managing the restaurant for the previous owner,” says Johnny “so when the opportunity to buy the place came up Andrea said ‘we just have to do this’.” The already successful restaurant went from strength to strength, and Johnny maintains this is a testament to hard work, high expectations and of course, a love of Italian food. “We do well as we look after our regulars. I’d say 80% of our trade is repeat locals, and a busy restaurant always gets attention from any hungry tourists!” Johnny said. 12

When asked what he sees for the future as Johnny laughs and says “I’m not sure we can manage another 30 years, but La Fett probably will! Whether you’re one of the many regulars or haven’t made it there yet, Johnny throws an open invitation. “Drop in for a feed and a vino, 30 years on we know you won’t be disappointed!” La Fettuccina 41 Shields St, Cairns City 4031 5959 Open seven nights from 5.00 pm

John Japp - Co-Owner La Fettuccina

OCHRE: Craig Squire Words by Sharon Timms If the mention of native foods makes you think of kitsch witchetty grubs and bad Crocodile Dundee references, you wouldn’t be alone… but you’d also be wrong. What appears to be a fairly recent shift into the support of local native flavours and ingredients by restaurants, distilleries and breweries around the country is actually something that’s been gently simmering away here in the north for over two decades, all thanks to chef Craig Squire, executive chef and owner of the Cairns institution, Ochre. Squire has been perfecting the use of native ingredients in his menus since the inception of his restaurant in the mid-90s. “There are some well-known chefs using natives now and although it’s great to highlight these foods, claiming pioneering of using these native flavours does make me laugh a little – we’ve been doing it for a long time,” he says. “In fact, Australia was one of the last countries to harness native flavours. It wasn’t until I travelled overseas and saw a lot of use of regional cuisine around the world, that I realised we weren’t doing anything quite like that here. Natives are very seasonally

oriented, they’re flavours that match the region, the culture and the terroir, finding the connection between place, person and plate.” Ochre (originally opened as Red Ochre Grill) was Australia’s first native ingredientsupporting restaurant. Now with over 20 years trading under their belt, the focus on local and sustainable is more important than ever before, a necessity to drive an industry shift more than simply a significant point of difference. Squire is quick to acknowledge that this industry recognition of native ingredients is a positive step for the viability of this market. “The food industry has certainly come a long way here and it’s been quite exciting to be able to use those local products and to help it grow, whilst making the industry more sustainable. “Our local food and environmental sustainability mantra is leaps and bounds ahead of so many other restaurants”, Craig says. “Over the years, of course we’ve expanded to using locally sourced, interesting ingredients from other parts of the country as they’re a lot more readily available to us these days, such as samphire

Craig Squire (centre) and the team at Ochre

from King Island and oysters from Tasmania. Our commitment, however, to local produce is paramount – locally sourced beef and pork from Morganbury’s on the Tablelands, seafood from here and the Gulf [of Carpentaria], and collaborations with local producers, such as the gin from Mt Uncle Distillery.” Moving forward into the next decade, Ochre are even more committed than ever before to support sustainable practices within their businesses, extending these practices to their catering arm as well. “We’ve made some very simple changes that anyone can do, and these changes are being received well by corporate clients. For example, opting out of using bottled water, and replacing it with glassware,

jugs of water and paper straws. Ochre provides reusable tote boxes to suppliers for deliveries eliminating many single use cardboard and foam boxes. “We talk about using native ingredients from a sustainable perspective, so it only makes sense to make appropriate changes across our whole business, remaining at the forefront of environmental sustainability practices. It might cost a bit more but that’s the risk we’re prepared to take.”

Ochre Restaurant 1 Marlin Parade, Cairns 4051 0100 Open Lunch & Dinner 7 days from 11.30am

Waterbar & Grill:

A High Steaks Game Words by Sharon Timms Feed the man meat, so they say. Steak – the stuff of legend, the food of kings. Is there anything more primal than slapping a juicy hunk of steak, sirloin, T-bone, fillet or tomahawk onto the pan or BBQ, charring its outside, leaving it delicately rosy in the middle, then rested to perfection swimming in a pool of its own delicious juices?

gives the venue it’s true point of difference. Opened by South African owners, the kitchen run by South African chef Dumi Dlamini, Waterbar and Grill showcases a menu that highlights the South African and Portuguese flavours that have become synonymous with this dining institution. Waterbar and Grill is easily one of the best places in Cairns to enjoy prime beef in a prime location.

We thought as much. When it comes to a good steak, choice is a big decision, simply because there are many ways to enjoy such a fine meal. A proper choice will consider at the very least the cut, the cooking style, the degree of cooking and the sauce – all very important factors in managing gustatory perfection. Waterbar and Grill is a visceral affair – so much meat served in a range of options including ribs, chicken and traditional South African sausages (amongst others). And it’s the South African part that

Pork rib racks basted in Waterbar’s unique Lekker sauce or Prawns Mozambiquestyle with chef Dumi’s special peri peri sauce. Grain-fed, aged beef is selected locally from the Atherton Tableland’s Morganbury Meat Company and is enhanced with a secret special baste developed in-house and flame-grilled to order to ensure the tender meat’s excellent texture and flavour are the highlight of the dish. The baste is painted onto the meat to add flavour and retain moisture, while caramelising as the meat

cooks. Portuguese chicken and Boerewors, traditional South African sausages are a sensory overload, but the standout dish might be the Espatada: a chunky 350g rump on a hanging skewer that’s dripping with a traditional South African red wine and chilli sauce. Okay, okay. Here at FNQ Food HQ, we’re geeks. We

Manager Peter Crotty and Chef Dumi Dlamini

love numbers. So, when it was shared that Waterbar and Grill, hit the big ONE MILLION diners after just shy of 12 years of service in 2018, that got the ol’ grey matter ticking. Since opening in 2006, that’s consistently over 220 diners per day – that’s a lot of sirloins, fillets and rib-eyes. And that’s not including the chicken, seafood and vegetarian dishes

also available. Although it might seem at odds for a vegetarian section on a steak house menu, it’s this flexibility that has kept Waterbar and Grill at the forefront of Cairns dining for so many years. Whilst food trends and fashion are consistent in their change, it is the venue’s commitment to consistency that has kept them busy. In the words of long-

standing manager Peter Crotty, “Waterbar and Grill remains true to the core values that we started with - honest food.”

Waterbar & Grill Steakhouse The Pier, 1 Pier Point Rd, Cairns City 4031 1199 Open 7 days for lunch and dinner

The restaurant game is a fickle one. In the culinary world, the birth of a restaurant can often be followed by relatively short lifespan - restaurants are often hot and then they’re not. Research shows that today ninety percent of restaurants that make it past the five year mark will only operate for a minimum of ten years total, so keeping a restaurant business going for over 30 years is quite an accomplishment. After 33 years in the game, Dundee’s proprietor Gary Low acknowledges that although it has been a challenging time for restaurants recently, Dundee’s has thrived and even expanded with asecond venue at the Cairns Aquarium – a credit to the business’s consistency of product, thorough research and good staff. “Cairns has had over 20 restaurants close in the last 12 months, that says what the industry is like at the moment,” Gary says. “But the industry will bounce back - it is a cycle.” All those years ago, Gary and his business partners – all young tourism and hospitality whippersnappers putting in the hours on Lizard Island at the time - put the concept together for Dundees. They wanted to create a local restaurant, a steak house-come-seafood diner where locals could feel as comfortable as at home. The infamous pilot strike of 1989 meant changing tack very quickly to being more involved in the inbound market as well as the locals. “Thankfully, that decision got us through the tough times, and we came out the other side as well regarded and internationally recognised. We have a lot of international guests that regularly frequent us. And our local following is loyal. “Since then, we’ve survived the SARS outbreak, a GFC and a naturally tumultuous industry. However, it’s our consistency that is the backbone of our survival.” Dundee’s Restaurant captures the three ingredients of success at its best. Great food, great location and perfect ambience. Open seven days a week for coffee, lunch and dinner, Dundee’s is positioned directly on the boardwalk with glorious views over Marlin Marina, Trinity Inlet and mountains.Gary and his current business partners Marion and Paul Wright and Tina and James Wort (who are the restaurant’s front of house manager and head chef respectively) oversee a team of 80 and serve up an average of 1000 meals a day, and credit the staff around them to the inherent success of the venues. “When you have the right people around you, you get a lot of energy from them,” Gary says. “Our staff are all part of the Dundees family. “Labour costs and quality of staff is what kills small business. And it’s very hard to find qualified, passionate staff, so we have kept our team tight by treating them like family. Their work ethic is great, and I’d like to think we treat our people well. They look after me and I look after them.” And when asked what has kept him in a notoriously difficult business all these years? “I just love it. I used to manage resorts, love the people contact. It’s a challenging industry to be in, but it’s better than politics.” Dundee’s on the Waterfront, 1 Marlin Parade, Cairns Harbour Lights • Ph. 40510399 Dundee’s at the Aquarium, 5 Florence Street, Cairns • Ph. 4276 1855.

DUNDEES: Gary Low Co-owner

Words by Sharon Timms

Gail Grossman 24

Deliciously different

Words by Janie Barton

Have you ever had a friend tell you they pigged out on junk food because it was “comfort food” after they had a bad day or an unpleasant experience? Sure, they might have felt comforted somewhat afterwards, but did they really feel good? In reality, true comfort food nourishes the soul, the body and, of course, the belly, just like grandma’s homemade chicken soup that you know was cooked with care and love. It just makes you feel good all over. It’s worth driving across town when you find a venue that epitomises the real definition of comfort food, but it’s even better when it’s close at hand.

various foods. We’ve always tried to stick to the healthy and fresh, but we also sell heaps of homemade pies, pastries and cakes.” The must-try-everything-on-it menu is perfect for meat lovers, vegetarians, vegans and celiacs as most of its dishes can be customised to suit just about any dietary requirement. The deli also has a range of take-home meals for those busy on the go who want a healthy take away. “It’s interesting to see food trends,” Gail said. “People are more focussed on their health now. 10 years ago, gluten-free food was almost inedible, but today there are so many great gluten-free products available. Same with vegan food. I’m amazed at how many vegans are around.

Providing down-home, healthy take-away food choices at Rusty’s Markets in the mid 1990s, was the beginning of one of Cairns’ most iconic comfort-food delis, the Stratford Deli, which was started by Gail and Eugene Grossman after the positive response they received from their market days.

“If you don’t keep up with the trends, then there is a lot of people who can’t get food.”

It’s been 20 years now since they opened the boutique deli, and the general consensus is this foodie gem ticks all the right boxes for providing food that’s not only made in house and packed with fresh food and goodness but is made with the body and soul in mind.

While the deli continues to attract new customers, it still has a lot of dedicated follows, including many who used to frequent their stall at Rusy’s two decades ago.

“Delicious and healthy food is our passion,” said Gail, who admits to being a cookbook addict. “I’m always reading about the health benefits of

Gail said their catering side of the business, which covers anything from small work lunches to large corporate events, also caters to the changing diets of the population.

Stratford Deli Cafe & Catering 7 Kamerunga Rd, Stratford 4870 4055 1633 Open 6.00am - 4.00pm Daily, Late Night Friday.

ESTABLISHED 2017 Macalister Brewing Company is a small microbrewery located in Smithfield, 20 minutes north of Cairns, at the base of the picturesque Macalister Range. We brew fresh, unpasteurised, unfiltered, preservative free, naturally conditioned beers for the Cairns Region to enjoy. Our craft beer range is made by hand, for the love of beer! Opening Hours Wednesday & Thursday 12 noon to 7pm Friday & Saturday 12 noon to 10pm Sunday 12 noon to 7pm Closed Monday & Tuesday 0408 086 814 6 Danbulan Street, Smithfield, QLD 4878 rob@macalisterbrewingcompany.com.au

As the growing interest in having pure and healthy food rises, so does the increased interest in Far North Queensland’s native foods (also known as bush tucker). We’re not talking about witchetty grubs, which many people imagine when they hear the words ‘bush tucker’. We’re talking about using native fauna and flora from this region that indigenous people have been utilising for thousands of years for culinary and medicinal purposes.

Research has shown that many native fruits and herbs are packed full of nutrition, and Tableland growers like Margo Watkins and Peter Lawlor are helping to drive this burgeoning industry at their Rainforest Heart orchard where they grow ancient Australian native fruit species using sustainable farming practices.

Margo and Peter, who have approximately 1000 Davidson’s Plum trees and 400 Lemon Aspens on their property among other native trees and plants, are showcasing these traditional fruits to the world in modern applications such as teas, spice blends, vinegars and recently added fruit wine aperitifs, to name some of their products.

“I think the interest in native food is being driven by research into their health properties,” Margo said. “It has created a lot of interest in native trees and plants.”

They have won numerous awards including gold medals from the Australian Food Awards for their Davidson’s Plum Powder and their Lemon Aspen Powder.

Treasures of the rainforest Words by Janie Barton

asking for our produce, which are happy to supply.

“Davidson’s Plum has so many health benefits,” Margo said. “It has three times more antioxidants than blueberries, and while it’s not the type of thing you can eat raw, it has fantastic flavours for use in cooking.” The fruit is an excellent source of potassium, vitamin E, zinc, folate, magnesium and calcium amongst its properties. Lemon Aspen, which also has superior antioxidant properties, is rich source of folate, iron and zinc and also contains magnesium and calcium. Also included in their range of products is healthy teas, Dukka spice blends, salty plum rubs, jams, vinegars and a recently added fruit wine aperitif. Margo is currently preparing to launch two Japanese-inspired seasoning mixes called ‘furikake’, one made with Davidson’s Plum and another with Lemon Aspen. Their products are available directly through their website but can be sampled during their bush food tours (by appointment only) where guests can explore Margo and Peter’s native fruit orchard before enjoying a bushfood morning tea, comprising of tasting plates of dishes made with their produce washed down with a refreshing chilled Davidsons plum tea.

“We have had fantastic feedback on the tours,” Margo said. “We often have people who are very interested in bush food, but we get foodies and the general public as well. We also have quite a few chefs and restaurants

“I think it’s just fantastic that all kinds of people are interested in using native foods. Bush tucker is unadulterated and hasn’t been cultivated, and that is really attractive to people in this day and age where they are becoming more health conscious.”

Golden Drop Winery Words by Suzy Grinter

Thirty percent of the farm’s second grade fruit originally went south for juicing, but as that market dissipated and prices dropped, inspiration was building, and so was born the world’s first commercial mango winery right on our doorstep in Biboohra. “Charlie and his sons Sam and Dino planted 3600 mango trees in 1975. Now, as well as citrus and dragon fruit, we have over17,000 mango trees on approximately 100 hectares,” says Charlie’s daughter, Grace.

They say necessity is the mother of invention, and that’s exactly how Golden Drop Winery came into being. Initially a glut of mangoes saw the late Charlie Nastasi think outside the fruit carton, recognising opportunity for value adding to the business and at the same time creating potential for more employment on the farm for present and future family members.

Sadly, Charlie has since passed away, but would be justifiably proud of the constantly evolving success of his innovative business enterprise. Sons Sam and Dino, their wives Jackie and Maria, and Charlie’s wife Lucy all live and work on the farm, and with the ongoing growth of the business, there will be plenty of work for the Nastasi grandchildren in the future. “We started with three wines in 1999; dry, medium and sweet, but we now have 10 products on our shelves,” says Grace. Four different varieties of mango are grown on the farm, selected for their sweetness and flavour: Kensington Pride, Australian Kensington Red, Kiett and Pearl. I discovered to my surprise that Bowen mangoes are actually Kensington Pride – known as Bowens due to their origins in that area. “We use the Kensington varieties for the wines, but our other fruit can be found in major supermarkets across

the country, with some of our premium product much sought after by overseas markets,” adds Grace. The three original products mentioned above remain as popular, and the boutique winery’s range has extended to include a sparkling mango wine, mango port and a delicious range of liqueur style wines known as Cellos – mango, dragon fruit, lime, lemon and mandarin. “Our business relies heavily on tourism. We get coaches in here every day, and we are open 360 days a year. We already have some southern companies booked in for next year. But we love to see our locals too. There is so much to see and do up here, and we send our guests on to all our tourism partners in the area; we work collaboratively to provide a memorable experience for tourists and to support each other,” says Grace. “The range road is a major hurdle, its current capacity does nothing to help tourism

in the Tablelands,” adds Maria. “There is always something happening here, and our visitors enjoy the experience of driving through the plantation and walking to our cellar door through our seasonal packing shed. A lot of people have never experienced life on a farm, and they’re fascinated by the workings. At the moment the farm is beautiful with all the trees in blossom,” she says. One of the most commonly asked questions is why the trees are pruned flat on the top. I was no exception. “Pruning is good for the health of the tree but the flat top makes the trees far more easily accessible for us,” says Maria. Golden Drop wines epitomise the golden sunshine and abundance of the tropics, the fertile wealth of our region and the local innovations that see the survival of our farmers. Personally I would love to see a bottle of gold sitting next to every Cairns restaurant’s cash register.

hai ea ime

Words by Stacey Carrick Husband and wife team Miaye Sandar and Zinminyannaing Soe pride themselves on authentic Thai flavours with a modern twist at their newly opened Manoora restaurant. “Our food is the real Thai style,” Miaye said. “It’s made fresh with our own recipes. We use local products, including all of our vegies and chillis. “We have a similar climate here in Cairns to the climate in Thailand, so it’s easy to grow good quality vegies that are fresh and tasty.” Miaye said they had been very busy since first opening. “We’ve had lots of repeat customers, people are excited and can’t wait to try our food,” she said. The couple operated a street stall in Phuket before moving to Cairns three years ago.

Zinminyannaing said he grew up with a family who loved to cook and was taught by his father. “I love cooking Thai food and it was my dream to become a chef,” he said. Zinminyannaing worked at various Thai restaurants in Cairns before fulfilling his dream to open his own restaurant in August. “I love making customers happy and I am happy to make food mild, medium or spicy at the customer’s request,” he said. Zinminyannaing is hoping to increase the menu in the near future and would love people to try his food. Some of the most popular dishes so far include the cashew nut stir fry - sweet chilli paste and vegetables, topped with cashew nuts, with your choice of chicken, beef, pork, prawn or vegetarian; and the Thai larb salad, with ground chicken or pork mince, lime juice and fresh herbs. The chef’s specials are honey chicken, Thai style garlic pork or chicken and fried rice with crispy chicken.

Thai Tea Time’s entrees have proven extremely popular, including dim sims, spring rolls, curry puffs and chicken satays. There are, of course, traditional curries - green, red, Panang and Massaman, and stirfries - oyster, chilli basil, sweet and sour and peanut, as well as Thai beef salad, papaya salad, Pad Thai and Pad Si Ew. Thai Boat Noodles have recently been added to the menu. There is a range of sandwiches and burgers available if you feel like something different - ham, cheese and tomato toasties, bacon and egg sandwiches and burgers, lot burgers, crispy chicken burgers and chips. You are also welcome to drop in for a hot or cold beverage - Thai milk tea, Thai iced lemon tea, hot chocolate, iced chocolate, as well as traditional teas and coffees. Thai Tea Time Unit 14, 146-156 Anderson St, Manoora 4032 2056 Monday to Saturday 9am to 2pm and 5pm to 8.30pm.

Chef and Co-Owner Zinminyannaing Soe

Sean Moynihan - co-owner Pizza Loca Cantina 34

Pizza Loca Cantina: Sean Moynihan Words by Stacey Carrick Pizza Loca Cantina is just as the name suggests - a fusion of delicious pizza and a Mexicanstyle bar with just a hint of craziness.

doughnuts with a spiced sugar and chocolate sauce; and chocolate centred sticky date and fig pudding with butterscotch sauce and cream.

The newly-opened restaurant is guaranteed to have something for everyone, from mouthwatering woodfired pizzas, to delicious Mexican including tacos, nachos, loaded fries and jalapeno poppers, as well as a wide range of parmigianas.

Pizza Loca Cantina is proudly operated by chef and co-owner Sean Moynihan, who moved from New Zealand to Australia in 1972 and North Queensland in 1976. He completed his apprenticeship at the Pacific International and has worked at a number of well-renowned restaurants throughout Cairns, Mossman and Port Douglas.

As well as the traditional Italian classics, some of the most popular pizzas include the Crudo Loco - prosciutto, gorgonzola, caramelised onion and rocket; the Tijuana - garlic prawns, mushrooms, onion, rocket and chilli oil; and the El Diablo - Mexican pork, salami, roasted peppers, jalapenos, onion, adobo sauce (spicy chipotle) and chilli oil. Mexican treats include Nachos El Grande (pulled beef, guacamole, salsa, sour cream and cheese) and Jalapeno Poppers (cream cheese and corn filled jalapenos crumbed and fried with housemade lime salt and garlic aioli). Sweets featured on the menu include banana and macadamia fried taquitos with a duo of chocolate and butterscotch sauces, housemade ricotta

Sean, who is clearly passionate about food, describes the restaurant’s cuisine as “food I like to eat”. “We’ve combined Italian and Mexican with Australian parmigianas, so we have something for everyone,” he said. “It’s multicultural, wholesome, fresh and good solid tucker. “Woodfired pizzas are my passion. I love what we’re producing and the team we’ve created love what we do.” Sean prides himself on sourcing local produce whenever possible - he loves shopping at Rusty’s Markets and Jonsson’s Farm Market. “It’s all about good

quality food and keeping it fresh,” he said. The vibe at Pizza Loca Cantina is funky and fresh, with a down to earth, casual atmosphere. Feedback has been excellent since opening in early August, with a high percentage of return customers. “There’s no better feeling than when people love your food,” Sean said. Specials available during the week include Monday Margarita Madness, Taco Tuesday, Why Not Woodfired Pizza Wednesday and Feed Your Armi with a Parmi Thursday. All menu items are available dine-in and takeaway. There is also the possibility of Uber Eats in the near future. All tacos are gluten free and pizzas are available gluten free on request. With a seating capacity of more than 60, staff are looking forward to catering for your special occasion. Pizza Loca Cantina is open from 4pm until late Monday to Saturday. Pizza Loca Cantina 117-125 Toogood Rd (entrance via Jasper St) Woree

Like father, like son Words by Janie Barton

When a passionate and talented chef owns a restaurant, you can count on the food being above average. And when that chef grew up eating high-quality food created by a renowned chef, you can be sure his food will be superb. Such is the case with Ken Deng, executive chef and owner of Golden Boat Chinese restaurant, whose father was a famous Yum Cha chef in Guangzhou before migrating to Australia with his family in 1989. Ken started learning the ancient art of making Yum Cha when he was just 14 and followed in his father’s footsteps when he began training as a Yum Cha chef in a popular restaurant in Melbourne’s Chinatown. He spent three years there before moving to Adelaide to further his skills under his father’s tutelage. His dedication paid off, and when he was 21, he became the youngest-ever qualified Yum Cha chef in Australia and the only one working north of Brisbane. Ken, who comes from Mainland China, and his Hong-Kong born wife Veronica opened Golden Boat in 2005, introducing Cairns to one of the country’s most experienced Yum Cha chefs. Golden Boat serves Yum Cha six days a week, and it also has an a la carte menu seven nights a week. Every item is made in house with the majority of the food being sourced locally. While he employs several highly skilled chefs from Hong Kong and Mainland China, Ken is still very much hands-on in the kitchen on a daily basis. “His mind is always in the restaurant,” said Veronica. “Even when he’s at home he’s always at the restaurant!” Golden Boat Chinese Restaurant 34-40 Lake St, Cairns City 4031 8833 Open for dinner 7 days & Lunch Weds - Mon 36

Ken Deng Executive Chef and Co-owner

When you think of Chinese dumplings you tend to think of delicious little packages of goodness, but there’s more to the iconic dumpling than meets the eye. It is believed they were invented more than 2000 years ago by an Eastern Han Dynasty physician (Zhang Zhongjing), who noticed the effect of frostbite on many people’s ears during the winter. He cooked chunks of mutton and herbs, an ancient recipe for curing frostbite, wrapped them up in small pieces of dough and, after boiling them, gave them to the poor. Not only were they popular for unthawing the frozen ears, people loved the taste. While they aren’t used for medicinal purposes anymore, local restauranteur and chef Ben Ye has injected the healthy aspect back into these ancient Chinese delights at his Dumpling Studio restaurant.

His restaurant is the only one in Cairns to offer healthy boiled dumplings along with pan-fried, steamed and deep-fried dumplings as well as other menu options. All dumplings are home-made by Ben and packed full of fresh ingredients. Every item on his menu is made from scratch, is preservative free and contains no food additives. Ben, who is also the owner of award-winning Xanadu at Edge Hill, opened his dumpling restaurant 3.5 years ago with the aim of creating fresh and healthy food for all ages. He puts fresh vegetables in every dumpling, and he says it’s the perfect way to get vegetables into the bellies of young picky eaters. “Cairns didn’t have any boiled dumplings before,” said Ben, a father of three, who wanted to encourage his children to eat healthier. “People just love them. My kids eat them just about every day.”

Divine dumplings

Words by Janie Barton

Ben Ye - Chef & Owner As well as having dumplings galore on his menu, he also has a range of noodle dishes, made with home-made noodles, and an a la carte menu that includes his popular crispy Peking Duck, salt and pepper quail and salt and pepper cuttlefish tentacle among some of its offerings. “My wife loves boiled dumplings, and my children love noodles,” said Ben. “So, I opened the restaurant as a service for my family.” While dumplings are one of the most popular dishes in Chinese cuisine, they are also considered to be lucky because their shape looks like gold ingots, which is whythey are usually the main dinner course on the eve of Chinese New Year. “In the north of China, families get together and make dumplings for the new year,” Ben said. “They also get together and make dumplings together every week, but especially at the end of the year.”

Ben also serves his dumplings at food festivals and provides them to five-star restaurants, at catered events and through Uber eats. If you’ve never had dumplings before, do yourself a favour and visit Dumpling Studio. You’ll become a dumpling fan for life! Dumpling Studio 136 Sheridan St, Cairns City 4031 6956 Open Seven Days for Lunch & Dinner

Melaleuca Words by Sharon Timms

Port Douglas is not shy of places to eat. From beachside cafes and casual diners all the way through to smart and sophisticated hot spots and iconic fine diners, there is no danger of anyone ever going hungry in this town. Although excellent places to nosh are found all over the place, it’s the affectionately-named ‘Eat Street’ where diners flock to feast.

In the middle of Wharf Street, flanked by good food, drink and reputation in every direction, is the new hot spot Melaleuca. Those familiar with this area will recognise the fairy lights in the mango tree and the welcoming wrap-around veranda where it’s so easy to sit and ponder over menus and life. The spot once occupied by the well-loved Harrisons and the Living Room (and Catalina, for

those of us going way back in time) holds a multitude of memories of good times. Owner and chef Adam Ion’s reputation for fine dining in North Queensland was cemented during his tenure as head chef at the award winning 2Fish restaurant. Earning his stripes in the kitchen and on the pans, it’s clear this passion has been reflected in his own entrepreneurial venture -

Melaleuca has recently won the Best New Restaurant category for Queensland at the Savour Australia excellence awards just four months after opening. “It’s such an honour, and great to be part of an exciting time with Melaleuca. We want to acknowledge our amazing management team and all staff, without them it would not be possible,” Adam says. Adam’s partner in life and business, Nahmee, also has a background rich in hospitality, and brings her own brand of energy to the space. “Together we have always had a passion for dining experiences and have dreamt of going it alone for a long time,” Adam said. “We’ve always loved this

venue and now we have the opportunity to create something both we and the locals can be proud of.” Open all day for lunch through to light snacks in the afternoon followed then dinner, hungry diners will be able to browse through an array of classic brunch dishes that include locally sourced

eggs and bacon, house baked sourdough, small plate snacks that encourage long-day lazing, and a smart dinner menu where Adam’s cheffing chops are well represented alongside his British heritage and classically trained skills. Overall, Melaleuca is a space where tropical produce is highlighted, and through the skills of a talented and newly minted award-winning chef, this is a restaurant that has the chance to represent itself through its main events: carefully curated food and good times. Melaleuca 22 Wharf Street, Port Douglas 4099 5167’

The Exchange Hotel Words by Sharon Timms

A decent pub is the lifeblood of any regional town, the pace at which the heartbeat ticks. More than just a place to drink, pubs are often the vital centre of a township’s social life as well as its revenue source. Pubs are amongst our oldest cultural icons, connecting our busy present lives to a place of nostalgia when sweaty farmers scraped the day’s work off their boots on the deck before enjoying a - most

probably - room-temperature beer. The Mossman Exchange Hotel is a beautiful ol’ gal, and if the walls could talk, they’d surely have a lot to say. Originally built in the late 1800s, she was almost destroyed twice by tropical cyclones, once in 1911 and as bad luck would have, again in 1934. Rebuilt a third time, by the mid-1950s The Exchange was widely regarded

as the best hotel in the region, housing visiting government dignitaries during their stay in the tropical north. The sands of time weighed heavily over the next 70 years, and finally in 2013 – in derelict condition – the hotel was privately purchased and carefully restored once more, gaining a listing on the Queensland Heritage Register. Along with a pretty new makeover came a new kitchen and a new menu, which far defies the pub grub of yesterday. The cracking menu is the work of newly appointed chef Tony Daburger, a self-confessed hospitality industry gypsy with a penchant for fishing. Looks like he’ll fit in just fine around these parts. Whilst the menu is extensive and full of standard pub favourites like fisherman’s baskets and Aussie roasts with all the trimmings, it’s the local whisperings of the weekly steak specials that have locals lining up at the door.

Rescuing mid-week home-cooks from dirty dishes and blaring smoke alarms, The Exchange offers a gentle reprieve every Thursday with its Steak Night. 500g Black Angus sirloin for an irresistible $17? It’s practically free. The succulent slab lords over double cooked chips, gravy and your choice of salad or veggies. Pair it with an icy pale ale or glass of something from their wine list, and you’ve got yourself a date. As an aside from specials nights, Chef Tony is also introducing the pub’s first degustation series – a monthly 5 course set menu to highlight local produce and the chef’s muscle. In addition to the dining room and the public bar, there’s a bottle shop attached to the main room stocked with wine from across the

nation, a smashing garden bar out the back complete with a pool (for hotel guests) and with an all-singing, all-dancing Temprite beer system pulling favourite Aussie lagers at 2C, there’s not a room-temperature beer to be found. The Exchange Hotel 2 Front Street, Mossman 4098 1111 Open for Lunch, Dinner & A Coldy - Seven days

Lantern Lane A new, vibrant and lively laneway winding through a diverse landscape of Asian cuisine all situated at Stockland Cairns. The specially designed indoor street features five, locally owned and operated kiosks, each with its own authentic options. Customers will have no shortage of choices, with cuisines including Vietnamese, Thai, Japanese, Korean and Chinese barbecue. The new venue is backed by local Asian food entrepreneur Jay Le, who is behind 44

the Sunlit Asian Supermarket and Wrap & Roll also at Stockland. Le said he was thrilled to continue his venture of bringing yet another unique new offering to the community. â&#x20AC;&#x153;I wanted to create a cultural hub where people either felt a little more at home or like they had been transported somewhere completely new and authentic. â&#x20AC;&#x153;I am so excited for customers to come in and experience something that is

unique not just to the centre, but also the area at large.â&#x20AC;? Ciaran Tuite, Centre Manager at Stockland Cairns, said Lantern Lane is the place for family and friends to socialise over some incredible Asian eats. â&#x20AC;&#x153;Our team has put a lot of thought into the design and foods and know that our customers will really appreciate the detail that has gone into making Lantern Lane befitting of a true Asian experience.â&#x20AC;? Lantern Lane, Stockland, Earlville 9.00am - 9.00pm open seven days

New and Natural -

FNQ’s first exclusively natural wine bar With its picture-perfect location overlooking the natural beauty of the Cairns Esplanade and Coral Sea, Harbourside Bar & Kitchen welcomes guests to Cairns’ first exclusively Natural Wine Bar, now open with a new wine list that pairs well with its menu of paddock-toplate Cairns cuisine.

protects the environment, but also produces wines of unprecedented quality. And considering we live in the natural wonderland of Cairns, amidst the rainforest and Great Barrier Reef, it is fitting that we offer a selection of natural wines that perfectly complements the region’s natural heritage”, Chris said.

Internationally acclaimed Sommelier and Natural Wine Educator, Chris Ford, leads the team with his extensive knowledge and experience in the wine industry. Chris has carefully curated the wine list, which features over 500 of the world’s best wines made using organic, biodynamic and sustainable practices in the vineyard and minimal intervention in the winery.

Including outstanding wines from trailblazers in natural winemaking in Australia such as Phillip Jones (Bass Phillip), Rick Kinzbrunner (Giaconda) and Julian Castagna, Old World legends Henri Jayer and Madame Lalou Bize-Leroy, and young guns from around the globe, Chris has carefully curated the selection, which features over 500 of the world’s best wines made using organic, biodynamic and sustainable practices in the vineyard and minimal intervention in the winery.

“There is a global trend towards ecologically sustainable viticulture and vinification, as it not only

“I can thoroughly recommend the very rare Burgundy grand crus Domaine Henri Jayer 1983 Richebourg priced at $49,000 and Domaine Leroy 1994 Musigny for $39,000. But HB&K also has many very affordable natural wines from Australia and abroad that are absolutely smashable. We also have a good selection of top Japanese sake, which adds another interesting layer to our extensive lo-fi wine list”, says Chris. The Natural Wine Bar at the Harbourside Bar & Kitchen will be holding regular master classes, wine tastings and wine dinners that will provide guests with an opportunity to learn more about Natural Wine, meet with winemakers, and most importantly enjoy many superb natural wines. Harbourside Bar & Kitchen 209-217 Esplanade, Cairns

Local Mud Scallops,

RECIPE

green nahm jim, ka tin, lemongrass Recipe is for 6 Scallops

recipe courtesy of Oaks Kitchen and Garden Green nahm jim 1/2 Clove garlic • Small slice ginger • 1/2 Long green chilli • 1 Scud chilli • 1 Coriander root • 3 tbs Lime juice • 1 tbs Fish sauce • 30g Palm sugar -For the dressing place garlic, coriander root, ginger, scud chilli & long green chilli, in a mortar and pestle & pound to a paste. - Add palm sugar to mortar & pestle and pound into the paste. -Add fish sauce & lime juice to the paste, mix together well to complete the dressing, put a side for later.

Cleaning Scallops 6 Local mud Scallops • 500ml Water • 1⁄2 tsp sea salt -Using a small palette knife remove scallops from there shell by scrapping between the scallop meat & surrounding shell. -Clean shells & keep for later when plating. - Once the scallops have been removed from there shell wash in a small bowl of salted water, next remove the roe from the scallop meat using your fingers or a small knife.

Plating 1 Bunch of Old Ka Tin branches or Banana leaf -Arrange 6 scallop shells on top of the Ka Tin branches. -Slice scallops and place in the mortar & pestle with the nahm jim inside, make sure scallops are completely cover with dressing leave for 1 minute. -Remove scallops from green nahm jim and place inside scallop shells with some of the dressing, then place all your garnishes on top.

Garnish & herbs 1 Thai basil flower • 1 Marigold • 1 Stick Lemongrass • 12 Small shoots of young Ka Tin -Pick Thai basil flower, ka tin & marigold. -Slice lemongrass as thin as possible, put all a side for later.

Oaks Kitchen and Garden, Nancy Close, Oak Beach Ph. 4098 5383

RECIPE

Cola Glazed Borrodale Ham Cook Time

Instructions

Prep time: 15 min Cook time: 4 hours 25 min Ready in: 4 hours 40 min

1. Place the ham in a large pan of water and bring to boil for 5 minutes to get rid of any salt on the meat.

Ingredients • 3 kg (6 or 7 lbs) ham • 2-4 litres (just enough to cover the ham; depends on size of pot) regular Coke, DO NOT use diet! • 1 large white onion, quartered • 2 star anise • 1 tsp cinnamon • 1 tsp ground ginger • 1 tbsp dark soy sauce • 1 tbsp English mustard • 2 tbsp brown sugar • 4 tbsp honey

2. Once boiled, drain the meat and place in an pot on the stove along with the onion and star anise. 3. Fill the pot with Coke until the meat is completely covered. Set to simmer on a very low heat for 3 hours under a secure lid. 4. Once the meat is cooked, remove it from the pot, discard the liquid with the onion and anise, and leave the ham to cool for a few minutes on a plate.

5. Preheat your oven at 170°C. 6. To make the glaze, mix together all the other ingredients. Stir together well until it is all combined. 7. Score the meat with 1 - 2 cm deep cuts in a check pattern, then place in a roasting pan or baking tin. 8. Brush the glaze over, turning to completely coat the meat.You can use up all the glaze. 9. Bake for 25 minutes.You can baste halfway through, using the juices from the bottom of the pan. 10. Remove from the oven. The glaze should be sticky. Slice and serve with your choice of veggies.

Eden House Celebrate the Season

Events Feature

Eden House, the perfect venue for your wedding or function. Located in the picturesque village of Yungaburra, high in the mountains above Cairns and the Great Barrier Reef. The altitude provides a more temperate climate, which is comfortable year round and provides respite from the hot and humid coastal weather. The village is surrounded by the rolling green hills of the Atherton Tablelands, one hoursâ&#x20AC;&#x2122; scenic drive from Cairns and a relaxed four hoursâ&#x20AC;&#x2122; drive from Townsville. The sweeping mountain ranges, cloaked in World Heritage protected Tropical Rainforest, provide a picturesque backdrop, and are home to an amazing and diverse array of flora and fauna. The location will leave lasting memories of your special day. Eden House is surrounded by beautiful tropical gardens, offering the perfect venue for your function, within walking distance of a range of accommodation options in Yungaburra. The venue is available for wedding ceremonies and receptions as well as corporate and private events. They offer catering to suit your function needs, including tapas, cocktail, banquets and highend seated functions. The location is central to all of the beautiful natural attractions of the Atherton Tableland, including the picturesque crater lakes of Eacham and Barrine, Lake Tinaroo, stunning waterfalls and rainforests. Eden House, a Queenslander style property, has wide verandahs, constructed reportedly c.

1914. Originally as a private residence for Arthur (Archie) Herbert Belson, an Atherton Tableland timber merchant, and whose brother was the first Chairman of the Eacham Shire Council in 1911. Yungaburra, previously known as Allumbah (meaning red cedar) Pocket, was renamed in 1910 to avoid confusion with another similarly named town. In 1926, the Gillies Highway between Cairns and Gordonvale was opened, fueling the resulting tourist trade to the nearby lakes and Yungaburra.

The house was very much a social centre of the district, and was transferred to Mr Belsonâ&#x20AC;&#x2122;s sonin-law George Alfred Duffy in July 1922, who later became the local Member of the Queensland Legislative Assembly. The house was substantially rebuilt and redeveloped for use as a restaurant. For all function enquiries please contact 0422 993276 or info@edenhousefunctions.com.au. With nothing left to chance, the professional team will work with you on every detail to ensure your celebration comes together as you envisioned.

EVENTS FEATURE The Cotton Club is the best choice for your next party, corporate event or Christmas celebration. The team understand that every booking is unique and special, and will tailor a package to suit your individual needs ensuring guests leave with a lasting impression of style and substance. There are 5 different areas, both indoors and in the covered outdoor spaces, to fit every mood or occasion. It is the perfect venue for any function, from large scale events to small intimate dinners with the dedicated team attending to all of your needs and requirements. Both sit down and stand up cocktail style options are possible, catering for small & large groups.

Cocktail Bar

The Balcony

An elegant, private cocktail bar featuring intimate booths set the scene for an exclusive function experience.

Take your function outdoors and party under the stars. For groups of up to 100 including an indoor section, The Balcony has a great after-dark atmosphere perfect for casual events and mingling, with close access to the dance floor.

This sophisticated venue boasts large screens, perfect for visual presentations or slide shows, a cordless microphone, customisable lighting and fully equipped music system. Available for half room or full room and is wheelchair accessible.

Ceiling fans keep you cool and your own private bar ensures fast drinks service. Located on the top floor, The Balcony overlooks City Place and its magnificent fig trees which light up in a spectacular display at night.

area delivers instant VIP status and puts you on show for the rest of the venue. With close access to the bar, it is a sought-after seating area where your party will feel on top of the world. There is no need to look for an afterparty venue when your function ends as you are already part of the best party venue in Cairns. You can book this area for Bottle service.. prefect for hens parties, bucks parties and late night celebrations!

This area can be booked as a smoking venue.

Alfresco The Woolshed

Drink, dine and socialise in The Cotton Club’s air-conditioned outdoor oasis set beside the shady fig trees and overlooking the beautiful City Place.

Why not turn Cairns’ original party venue into your very own private function area? Boasting 3 areas in 1, your guests can comfortably move between indoors and out. The Woolshed’s cleverly designed sound system means music will be pumping on the dance floor, whilst those relaxing in the seating areas can still converse.

Located at street level, this area has booth tables to relax in and a retractable ceiling to keep guests comfortable in any weather. Multiple screens also adjourn the area for your visual needs. This area is wheelchair accessible.

Mezzanine Floor The exclusive, private VIP area in the upper level Woolshed venue where the elevated seats allow you to keep an eye on the action! This specially reserved

Offering a range of entertainment options including a fully equipped nightlife music system and state of the art live music rig to cater for solo musicians up to full sized, live bands.

The Chambers – Events & Functions With endless possibilities, The Chambers offers eight unique and show-stopping event spaces for you to create your dream event in Cairns City. Our experienced team of event managers, expert chefs, front of house team and sommeliers will ensure your event or function is every bit as wonderful as you imagined it. Designed with impeccable attention to detail and designated private dining rooms, each space at The Chambers caters to every kind of function, from corporate board meetings and conferences to stand-up cocktail events, wedding receptions and intimate sit down dinners.

complimentary WIFI access and a built in audio system, this lush space has hosted Christmas parties, birthday dinners, baby showers and corporate events.

cocktail events, product launches, birthdays and more! With an integrated sound system, outdoor fans, your own private bar, occasional high and low table seating and Laneway extension, The Patio is sure to create a memorable event for you and your guests.

Elsie’s Private Dining Room is

the ultimate venue for both corporate and social events. The room features a dedicated large timber boardroomstyle table that seats a maximum of 16 guests. With built in audio visual, elegant lighting fixtures, timber furnishings and complimentary WIFI access this private dining room has it all.

Our experienced team of event managers, expert chefs, front of house team and sommeliers will ensure your event is every bit as wonderful as you imagined it.

Watkins Private Dining Room

Our Inside Bar is a warm inviting space with timber furnishing and soft mood lighting. Intimate in size, this space can host up to 40 people sitting and 60 standing. With your own private bar and state of the art wine and champagne enomatic system this space to sure to impress guests. TV hire is available and guests can customise their own music through the built-in-sound system. The Patio is a garden bar like no other. Lined with a white picket fence, greenery and adorned in hanging lights this space is ideal for those planning standup

EVENTS FEATURE

is the ultimate venue for both corporate and social events. The room features a dedicated large timber boardroomstyle table that seats a maximum of 22 guests. With built in audio visual, elegant lighting fixtures, timber furnishings and complimentary WIFI access this private dining room feels intimate and is a secluded space on the second floor. Having a capacity of 50 people seated and 100 standing the space is perfect for intimate sit down dinners and cocktail events. Fully air-conditioned with

The Outdoor Deck is located on the ground floor outside with great views of Cairns City. The deck is suitable for all occasions from product launches to sit down dinners and with outdoor fans and retractable blinds the space can be completely weather proof with a click of a button.

The Urban Oasis (including The Patio, Laneway & Elsie’s Private Dining) is the ideal space for those looking for a large space to host an event. This space has hosted many events and special occasions including engagement parties, birthday parties, product launches, corporate networking events and wedding reception nights. With access to both an indoor air-conditioned private room and outdoor garden bar this space has the best of both worlds.

EVENTS FEATURE

Festive season celebrations take on a whole new meaning at Thirsty Flamingo, the new Poolside Bar & Dining outlet at the Cairns Colonial Club Resort! Chilled music, comfortable, contemporary seating, warm hospitality and garden-fresh food combine to create a unique ambiance that is definitely catching the attention of Cairns locals. From the signature beef burger, popular battered barramundi and crunchy Arancini balls to mouthwatering pork belly and Mediterraneanstyle share platters, the innovative menu is already proving to be a real crowd pleaser. With the festive season fast approaching, the team at Thirsty Flamingo has just launched the Xmas WIND DOWN Package, a 2 Hour, all-

inclusive, Drinks & Nibbles package for just $49 per person. The perfect package for local businesses and clubs looking for a more casual year end function. Choose to celebrate in Thirsty Flamingo, on the Poolside Terrace or under the palm trees on the beautiful lagoon pool beach. Thereâ&#x20AC;&#x2122;s nothing like sand between your toes to get you in the holiday spirit! With the added bonus of free on-site parking and a special discounted accommodation rate for guests to experience the resortâ&#x20AC;&#x2122;s freshly refurbished rooms, this package will be a runaway success.

Call 4053 8873 TODAY to reserve your Xmas WIND DOWN Package at Thirsty Flamingo ... Great memories start here!

WEDDING CEREMONIES & RECEPTIONS, CORPORATE DINNERS & EVENTS, BIRTHDAY CELEBRATIONS, CHRISTMAS AND NEW YEAR FUNCTIONS

You name it, we do it!

Contact our Venue Manager, Claire Watkins, for more information on cairns.functions@ajhackett.com | 0439 445 724 58

EVENTS FEATURE

The Venue at AJ Hackett Cairns is one of Cairns’ hidden gems – supremely nestled in the World’s Oldest Rainforest, just 15 minutes from the City. The Venue is a multi-purpose events space run by a passionate Crew who ensure you and your guests enjoy an experience you will never forget. Once you set foot onto the site, the magic unfolds … Proudly home to Australia’s ONLY Bungy Jump and the World’s fastest Jungle Swing. Cairns’ only licensed rainforest venue sits under Cairns highest viewing platform – with sweeping views 140m above the Great Barrier Reef, you are guaranteed to be wow’d by this unique location. The Venue can cater to your every wish; set up to adapt easily from cocktail party, to sit-down dining or a large-scale event. With exclusive indoor and outdoor areas, a waterside viewing deck plus an illuminated rainforest – your next event can be tailored to your vision. Every event has the option to add adrenaline fuelled activities! Make your next event unique at The Venue.

ACCESSIBLE

Bushfire

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Chambers, The

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Cotton Club

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Crystalbrook, Greenfields

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Flinders

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Golden Boat

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Harbourside Bar & Kitchen

Hemingways Brewery

Hidden@Yorkeys

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Jaques Coffee Plantation

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La Fettuccina

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Longevity

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MacAlister Brewing Company 24

FREE WIFI

BYO

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LICENSED

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VEGAN

Blu Marlin

PET FRIENDLY

CHILD FRIENDLY

UBER EATS

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TAKEAWAY

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DELIVERY

LUNCH

BREAKFAST

Baked on Red Hill

DINNER

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Directory and Index

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Manning’s Pies

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Merchant

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Mossman Bowls Club

Obi’s Restaurant

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Ochre

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Paperbark - Kewarra

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Perrotas At The Gallery

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Pier, The

Smithfield Shopping Centre

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Splash

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Tamarind

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Tha Fish

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Waterbar & Grill

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Beach Resort

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Have you experienced Cairns Best Gourmet Bakery? Pop in to sample our healthy and delicious sourdough breads, handmade pies, tarts & rolls (vegetarian and Gluten free options available), French pastries, cakes, and our new brunch menu. At Baked on Red Hill we make real food, from the best local ingredients, by hand, with dedication and loveâ&#x20AC;Ś Find us at the foot of Red Hill Cairns cnr Windarra St & Anderson Rd Woree Opening Hours: Tuesday to Friday 630am to 3:30pm Saturday 630am to 2pm Serving our NEW BRUNCH MENU 8am-1pm daily Rustyâ&#x20AC;&#x2122;s Markets (Sheridan Street, food court) Cairns CBD Opening Hours: Friday and Saturday mornings 0403 296 344 bakedonredhill www.bakedonredhill.com bakedonredhill@bigpond.com

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

BEST COFFEE IN TOWN!

ALL DAY BREAKFAST

FRESH LUNCHES

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

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

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

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

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

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

The Chambers- Cairnsâ&#x20AC;&#x2122; best cafe, restaurant and bar

Located in a former bank from the 1920s, The Chambers is a landmark cafe, restaurant and bar in the heart of Cairns. Known for its abundance of fresh produce, one-of-a-kind cocktails and delicious dishes. With a nod to the sites heritage, The Chambers provides a wholesome and produce-driven experience that is like no other in Cairns.

4041 7302 Corner of Lake and Spence St. www.the-chambers.com.au @thechamberscairns

The Chambers cafe is full of energy and vibrance and was created as a bustling and engaging place for friends, family and colleagues to socialise over delicious coffee and tasty food. Labelled by locals as of one of Cairns best cafes, The Chambers cafe has a seasonally inspired menu thatâ&#x20AC;&#x2122;s packed with fresh flavours from the Far North region. With an all-day brekky menu, there are sweet and savoury classics like french toast coated in brown sugar and cinnamon with raspberry coulis, pistachio praline, yoghurt and dehydrated orange or the old faithful Eggs Benedict with house-made hollandaise, English muffins & runny poached eggs. The Chambers cafe is home to an in-house pastry chef who creates irresistible freshly-baked sweet and savoury goodies every day. Freshly baked chocolate eclairs, brownies & custard filled fruit flans are among the favourites. The Pantry and Juice Bar offers a healthy range of choices, with a selection of breakfast on-the-go options, salad bowls, wraps and freshly made cold drinks including smoothie bowls, juices and smoothies to go. 7am-3pm Monday-Sunday All day menu available

The Chambers Garden Bar, The Patio. Lined with a

Hidden down a laneway lies

white picket fence, hanging greenery and fairy lights, The Chambers Garden Bar is the perfect spot to rest a cold brew. In the heart of the CBD this garden bar is a laidback local gem where bite size share plates complement the beer, wine and cocktails on offer.

The Chambers Garden Bar has live music every Friday and Saturday night. Trading from 3pm ’til midnight Tuesday to Sunday, The Chambers Garden Bar is a place to meet, eat, drink, relax and chat your afternoon and night away. 3pm-Late Tuesdays – Saturdays Closed Mondays and Sundays

Pop in for a cocktail, enjoy some shareplates, or swing by for a couple of afternoon beers. With over 50 cocktails on offer this garden bar will wow you with their one-of-akind signature drinks. The Chambers Garden Bar offers a range of craft and mainstream beers, and several cocktail jugs, rosé, red, white and sparkling wines are available.

a passion for local and seasonal produce to the kitchen, using local produce wherever he can. His philosophy is all about showcasing natural ingredients and their delicate flavours without overhandling, and he hopes to instil this appreciation of fresh, uncomplicated fare in his chefs.

Widely regarded as one of Cairns’ best restaurants,

The Chambers restaurant offers an honest flavour driven menu showcasing Australian produce and an extensive wine and cocktail list. At the heart of the kitchen is a signature contemporary modern Australian menu featuring the finest cuts of meat, freshest seafood and an array pasta dishes. Head Chef Michael Orford takes a young and fresh approach in the kitchen and has an exceptional ability to create and combine unique flavours. Michael brings

The Chambers is located in the heart of Cairns CBD. Housed in a former 1926 bank The Chambers has been transformed into a stunning dining space, while maintaining its rich history. The Chambers features iconic indoor and outdoor dining spaces, bustling cafe, garden bar, indoor cocktail bar and stunning event spaces. 5:30pm – Late Tuesday – Saturday Closed Mondays and Sundays

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

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

www.thecottonclubcairns.com.au thecottonclubcairns

Head Chef Eddie Richardson

+61 7 4031 6304 24 Shields Street, Cairns CBD

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

Situated right in the heart of the city of Cairns, a cozy atmosphere with top to bottom glass wall immersed in tranquil classical music. Owned and operated by a highly experienced and renowned chef, you can be sure the food will be exceptional. Specialising in live seafood, traditional and modern Chinese cuisine. • Yum Cha lunch available 7 days a week. • A-la-carte dinner. • Fully licensed. • Take-Away available. • Private dining room available, please call for further information. 70

Cairns’ first Natural Wine Bar now open at Harbourside Bar & Kitchen With its picture-perfect location overlooking the natural beauty of Cairns Esplanade and the Coral Sea, Harbourside Bar & Kitchen welcomes guests to Cairns’ first Natural Wine Bar with an extensive new lo-fi wine list that pairs perfectly with its slow food menu. World Class Sommelier and Wine Educator Chris Ford has joined the team to take guests on a global tour of organic, biodynamic and ecologically sustainable wines, with more than 500 cuvées and regular wine tastings and master classes. The welcoming surrounds of the venue, adorned with lush tropical gardens and beautiful décor, provide the perfect backdrop for guests to partake in the growing trend in organic produce and discover the magic of Natural Wine.

(07) 4080 3015 209-217 THE ESPLANADE, CAIRNS Scan this QR code to download our app or visit our FB page to learn how to download and install.

@Harboursidebarandkitchen

Hidden at Yorkeys is tucked

providence, the menu

away at the southern

offers a delightful range

end of the Yorkeyâ&#x20AC;&#x2122;s Knob

of options for all tastes,

beachfront, a short stroll

cooked fresh to order.

down a palm fringed path.

Housemade cakes and

Serving contemporary

preserves pair perfectly

Australian cuisine, with

with local Ransom Coffee.

an emphasis on local

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

The Jaques Coffee Restaurant and Cafe is situated in Mareeba on the Atherton Tablelands, in North Queensland, Australia, with a beautiful backdrop looking over the surrounding peaks of the Great Dividing Range. Along side the spring waters of Emerald Creek. The restaurant is situated at the centre of the Coffee Plantation with 85,000 Arabica Coffee trees on rich soils, boasting a smooth and 74

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

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

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

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

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

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

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

@longevity_fnq 78

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

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

manningpies 79

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

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

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

Hours 10:00 AM - 10:00 PM Daily

Specialising in tasty and exciting international cuisine, fresh local steaks and seafood.

We’ve moved! Now open in Mareeba. Wed - Sat Lunch and Dinner Takeaway’s welcome

(07) 4095 2022

222 BYRNES ST MAREEBA 83

OCHRE RESTAURANT +61 7 4051 0100 info@ochrerestaurant.com.au 6 / 1 Marlin Parade, Cairns, Queensland, 4870, Australia Ochre Restaurant at Harbour Lights @ochrecairns www.ochrerestaurant.com.au for real time reservations

Waterfront dining at Ochre @ Harbour Lights It is like a virtual tour through the culinary delights of Australia in a amazing location right on the inlet. With a dedication to local produce and experience like no other in crafting native ingredients into modern exciting cuisine, Ochre Restaurant offers a range of exquisite dishes, specialising in sustainable Australian regional produce for tourists and locals alike.

The menu changes seasonally and is unique in its use of Australian native foods and regional produce. Stocking an eclectic variety of limited and new style wines and premium beers the potential for serious food and wine matching is limitless.

Recognition

Ochre Restaurant is recognised both nationally and internationally as one of the most innovative modern Australian restaurants not only in Cairns, but Australia wide.

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

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

A Cairns favourite since opening in 1997, Perrotta’s at The Gallery has established an enviable reputation for excellent food, service, location and of course, coffee! Whether it’s for a simple catch up over drinks, or a romantic dinner, Perrotta’s at The Gallery is the ideal venue - the local’s choice to watch the world go by, and to see and be seen!

Any pizza with a glass of wine, Peroni or Prosecco ONLY $25 - available all day / night Open 7 Days a week 6:30am till 10:00pm 38 Abbott Street, Cairns CBD 4870 07 4031 5899 www.perrottasatg.com perrottasatg@hotmail.com @perrottas @perrottasatg

With a long family history of fishing behind them, the local owners of Splash Seafood Restaurant know a thing or two about fresh fish and seafood! Head Chef Crystal McCoist ensures each dish is perfectly balanced and 88

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

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

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

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

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

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

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

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

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

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

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

Map Number

1 2 3 4 5 6 7 8 9 10

Baked on Red Hill Blu Marlin Bushfire Chambers, The Cotton Club Crystalbrook, Greenfields Flinders Golden Boat Harbourside Bar & Kitchen Hemingways Brewery

Page Number

Map Number

59 60 61 62 64 66 67 68 69 2

11 12 13 14 15 16 17 18 19 20

Page Number

La Fettucina Longevity Manning's Pies Merchant Ochre Perrotas At The Gallery Splash Tamarind Tha Fish Waterbar

74 76 77 80 82 84 86 88 90 92

Map Number

Page Number

AJ Hackett

Eden House

Hemingways

Brewery 4

Hidden@Yorkeys

Jaques Coffee

Plantation 6

MacAlister

Brewing Company 7

Mossman Bowls

Club 8

Obi's Restaurant

Paperbark-

Kewarra Beach Resort 10

Smithfield Shopping Centre

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

FNQ FOOD Magazine Edition 8

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The Nerada Tea Story