FNQ FOOD Magazine Issue 5 by FNQ FOOD

GUSTOCARD

is a members dining club, available to all Cairns locals wishing to enhance their dining repertoire. Our aim is to make eating out more affordable, encouraging people to eat out more often and to seek out new dining experiences. Participating restaurants will offer members an annual 2 for 1 meal. Most restaurants will offer 2-4-1 on a-la-carte main courses however some speciality venues may need to tailor the offer for their menu. Some restaurants may also choose to offer additional exclusive offers to Gustocard members at their own discretion.

Also available as a gift card - the gift that keeps on giving!

• Fat Seagulls • Iyara by Sakare Thai cuisine • JaffleHead • Suprimo • Cactus Mexican Restaurant and Bar • Elixir Bar • The Chambers • Jack & Shanan’s • Suan Suan Restaurant • Mai Sai Pak Chee • Three Wolves • Indian Brothers • Lush Pizza • The Conservatory Bar • Snoogies Health Bar Cairns • Green Ant Cantina • The Courtyard Cairns - Esplanade

• Pantry 15 • Moim Restaurant • Grill’d Cairns • Spirit Of Cairns Dinner & Lunch Cruises • Hopscotch • Cairns Burger Cafe. • In 2 Thai • Maharaja’s • Fusion Art Bar & Tapas • Lafew Cafe & Kombucha Bar • NOA Eat Drink Share • Piato • Apres Beach Bar & Grill • Bellocale Italian & Seafood Restaurant • The Cotton Club • Mama Coco • 7 Spices Indian Restaurant

elcome to the fifth edition of FNQ Food magazine, coinciding with the closing of one year and the being of the next. Quite a metaphor what’s been happening across our region as we seem to be genuinely leaving behind the vestiges of recession and moving back toward the hospitality Nirvana for which we have been globally renown. Investment, innovation, and talent are all starting flourish and the good news that it’s hungry (and thirsty) for more. More diversity in primary production, more quality of service and presentation. December is a real gist for us eaters and drinkers as it sees more new bars, cafes, restaurants and menus than we have for probably over ten years. So get out there and celebrate, Christmas, New Year, and new beginnings!

Published by FNQ Media - 7/205 Hartley Street, Cairns, QLD 4870 www.fnq.food.com.au info@fnqfood.com.au EDITOR David Leith REGIONAL SALES DIRECTOR Andrew Bennett sales@fnqfood.com.au SALES & MARKETING MANAGER Claire Watkins claire@fnqfood.com.au PHOTOGRAPHY David Leith CONTRIBUTORS Janie Barton Suzy Grinter Rachel Wilson Sharon Timms Stacey Carrick The Barefoot Drinker Nicky Jurd

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

Contents 18

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6 18 26 53 114 124

WHAT’S ON AND WHERE Events Calendar BEACH HARVEST COCONUTS What to do with an abundance of coconuts? ‘PUCKER UP’ A delicious cocktail from Crystalbrook’s Rocco DIRECTORY A-Z Dining Guide PORT DOUGLAS Dining Guide MAPS Cairns CBD & Surrounds

what’s on

and where With rachel

SATURDAY 5 AND 12 JANUARY • 7.30PM – 10.00PM Rainforest Dining Experience -Flames of the Forest

Enjoy romantic, and intimate rainforest dining in this magical place. Saturday night features a six course tropical tasting menu and quality Australian wines. Perfect for honeymooners, small wedding receptions and those seeking a unique dining experience, Flames of the Forest is truly food for the soul.

To book: www.flamesoftheforest.com.au

WEDNESDAY 9 JANUARY 10.00AM

TUESDAY 15 JANUARY 10.00AM

SATURDAY 26 JANUARY 12NOON ONWARDS

Pizza Making – Kids Cooking Classes Modern Pantry Cooking School

Perfect Picnic – Kids Cooking Classes Modern Pantry Cooking School

Cairns On A Fork – Australian Day Fork

www.modernpantry.com.au

West Barlow Park

www.modernpantry.com.au

MARKET YOUR BOUTIQUE PRODUCE BY FAMER MEETS FOODIE A boutique experience for famers with a workshop on marketing your produce through Facebook, Instagram and traditional media. $210 per person more information through Farmer Meets Foodie Facebook Page

At The Dirty Apron & Co. our expertise is not only in food marketing and how to plate it up with panache, but also with helping others optimise the potential of their business. We offer interactive sessions with hands-on learning to give you the skills to sizzle. That means we go beyond showing you what an #instapic is. For restaurant owners or food production businesses who want to develop social media skills of their own or for their team, our training courses and flexible support will make social work for you and your business. Through one-on-one training and coaching, we can help you take your business and marketing strategy to a new delicious height. For more information just tug on our apron strings.

Rachel Wilson

Owner, The Dirty Apron & Co - Food Marketing Specialists

OAKS KITCHEN & GARDEN COOKING SCHOOL (All classes $165 per person) Asian Vegetarian Class Tuesday’s 8.30am or 4.00pm

Explore Southeast Asia Wednesday – Friday Tuesday’s 8.30am or 4.00pm

Our Pick Demo & Eat Saturday to Sunday 11.00am

w w w . o a k s k i t c h e n a n d g a r d e n . c o m / c o o k i n g - c l a s s e s

THURSDAY-SUNDAY 28-31 MARCH Feast of the Senses The Feast of the Senses is North Queensland’s premier 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 whilst also including an impressive range of produce including meat, seafoods, herbs, spices and wine.

2019 FARMER’S MARKETS See the best of Tropical North Queensland produce straight from the hands of the producers. Cairns Rusty’s Markets Friday & Saturday — 5am to 6pm Sunday — 5am to 3pm Every week.

Yungaburra Markets 7:30am - 12:30pm 4th Saturday each month & 3rd Sunday in December

Mission Beach Monster Markets 7:30am - 12:30pm Last Sunday of every month from April to November

Malanda Markets 7:30am - 12:30pm 3rd Saturday of each month

Tolga Markets 7:00am - 12:00pm 1st Sunday of the month

North Mission Beach Markets 7:30am to 12:00pm 1st and 3rd Sunday of every month

Mareeba Markets 7:30am to 12:30pm 2nd & 5th Saturday of the Month

W A L K A M I N ,

A U S T R A L I A

CELLAR DOOR & GIFTSHOP 1819 CHEWKO ROAD WALKAMIN QLD 07 4086 8008 www.mtuncle.com orders@mtuncle.com

Mt Uncle Distillery, nestled within a vast banana plantation is located approximately 1 hour inland of Cairns. One of Australiaâ&#x20AC;&#x2122;s most highly awarded distilleries Mt Uncle produces a range of boutique spirits and liqueurs using the finest local ingredients.

Visit our cellar door to taste our unique, distinctive products and take a walk around the beautifully manicured gardens enjoying the tranquility of the tablelands. 8

SALSA BAR & GRILL

wins Australiaâ&#x20AC;&#x2122;s Best Restaurant Caterer Words by Sharon Timms

Words by Sharon Timms

While the days of the toothpicked cheddar cheese and cocktail onion are long gone, events across Australia are still held ransom by hit-and-miss catering. Party pies, curry samosas and mini spring rolls dipped in oversweet tomato or chilli sauce – no one needs that kind of negativity in their eating lives. Luckily for the people of Tropical North Queensland, these options need never again blight their canape lists. The good folk down at Port Douglas’s Salsa Bar & Grill were all smiles recently with the news that they have won Best Restaurant Caterer in Australia at the Savour Australia Restaurant Caterers Award in Sydney. With 25 years in the business and over 30 Queensland state awards, the Salsa Bar & Grill team were overjoyed with this prestigious national win. “Salsa Bar & Grill has been awarded Best Restaurant in Queensland and Best Wedding Caterer in Queensland a number of times over the years,” said Bill Conway, chef and owner of Salsa Bar & Grill. “Now to be acknowledged as Best Restaurant Caterer in the country is outstanding. To go up against other highly rated restaurants across the country and win is purely recognition of the hard work and high levels of service the Salsa team put in day in and day out. I can’t thank them enough”, With 1500 entrants and more the 500 highly trained judges, the Savour Australia Restaurant and Caterer’s Awards are the benchmark guide to Australia’s best restaurants and caterers, with the award for Best Restaurant Caterer focusing on a catering service within a venue at the highest standard. Judges look at the layout of the restaurant, the lighting, table settings, the presentation and consistency of the food served, and the style and professionalism of the staff. For a restaurant or caterer to qualify for the national awards, they must first win their state category. In addition to being a well-loved restaurant, Salsa Bar & Grill completes the partyplanning package of event management, menu design and event styling. Want a spectacular venue for your tropical wedding? In need of a helping hand at your Christmas do? What about that significant birthday bash? The team at Salsa Bar& Grill will come to the rescue. Their canapé menu is sure to get your tastebuds working overtime with goodies like Dragonfruit Cured Ocean Trout and Potato Blini, Liquorice Glazed Pork Belly or Peking Duck Pancakes with Davidson Plum Chilli Sauce. As a restaurant, Salsa Bar & Grill service hums with vigour, the dishes have both cohesion and a sense of place. It’s well-paced. Fun. Exciting. And as your event caterers, they promise the same and have you (and your part-ay) covered. Salsa Bar and Grill, 26 Wharf Street, Port Douglas 07 4099 4922

Words by Stacey Carrick It’s just a hop, skip and a jump to the funkiest new restaurant in town. Hopscotch has just opened at the Barr St Markets and is the proud collaboration of chef extraordinaire Davy O’Rourke from Mama Coco and restaurateur Sam Byrd from NOA. Hopscotch brings a fun, tasty all-day dining concept to the southside of Cairns. The new restaurant has replaced Perrotta’s, and the duo has even retained the existing head chef, breakfast chef and pizza chef. Authentic Italian meets steak house, combined with delicious breakfasts, share plates and cocktails. Hopscotch will feature an Italian trattoria style menu combined with produce from Gourmet Market Meats at the Barr St Markets to offer a unique Chop House experience. Davy said Gourmet Market Meats selects the ‘best of the best’ from

farms around the country. The story behind sourcing quality meats will feature as part of the dining experience, and a wide range of sauces and sides will be on offer. Italian cuisine is definitely an inspiration for Davy and Sam, with the menu featuring handmade pasta and cannoli and wood fired oven pizza. Davy said Italian cuisine and steak are two of the most popular diningout choices, and with all-day dining, the duo hope to cater to a wide range of demographics, including retirees, parents with children and the corporate market during the day. In the afternoons, Hopscotch will transform into a relaxed coffee venue, and at night, delicious cocktails and wines will be served alongside the two different culinary offerings. Davy said Hopscotch was chosen as a playful name, reminiscent of the childhood game. Of course it also plays on the words ‘hops’ and ‘scotch’ to fit in with the bar.

“It’s a catchy name and it’s all about having a good time,” Davy said. Davy and Sam bring a wealth of knowledge and experience to this game of Hopscotch, with Davy operating Mama Coco for the past 10 years and Sam running NOA for the past four years. The duo certainly have a loyal local following and are looking forward to welcoming the public to their new establishment. “It’s a really cool space with a verandah area and high ceilings,” Davy said.

“I’m looking forward to bringing our skill sets together for an authentic Italian dining experience, a unique Chop House and a fun cocktail atmosphere. “The food is fun with an Italian influence. We will have a signature porchetta, as well as a breakfast tiramisu French toast. “I’m excited about the opportunity. Hospitality is about making people happy and ensuring they enjoy the experience, through both cooking and service.

“I instil this ethos in my staff, a can-do, welcoming attitude where they connect with the customers, provide a homely experience and build a relationship with the regulars.” Hopscotch is taking advantage of its funky garden atmosphere with live music on Fridays, Saturdays and Sundays from 3pm to 7pm, happy hour Wednesday to Sunday from 4pm to 6pm, pizza and beer specials on Wednesday nights and pasta and wine specials on Thursday nights.

Breakfast and lunch is being served on Mondays and Tuesdays, with breakfast, lunch and dinner Wednesday to Sunday.

Hopscotch Barr St Markets 532 Mulgrave Rd Earlville www.hopscotchcairns.com.au

Photos by Veronica at Blue Click Photography

Gift giving with a cherry on top Words by Stacey Carrick

Have you ever forgotten to buy a family member or friend a birthday gift? Perhaps someone who lives interstate? Perhaps it’s late at night, and the shops have closed. Or maybe you have no idea what to buy for your work colleague or client. A gift voucher could well be your answer. cherrygift is a gift voucher with a difference. cherrygift is the 21st century way to send instant love to friends and relatives wherever they are in Australia, via SMS. This innovative idea offers the means to send gift vouchers directly to a smartphone for immediate delivery, or scheduled for a future delivery time. Better still, the voucher is stored directly on your phone, without the need for a plastic card, which is even better for the environment.

With Christmas fast approaching, there is a multitude of Cairns restaurants and cafes that have signed up to cherrygift and feature on their website. There is a huge variety of restaurants to choose from if you would like to buy your loved ones a special gift from a particular restaurant, or if you are not sure of your colleague’s or client’s dining preference, a cherrygift voucher is the answer, which gives them the freedom to choose from restaurants and bars, accommodation, tours and attractions, retail, lifestyle or travel. cherrygift founder Fiona McFarlane said the idea was born from the desire to send a much loved interstate friend an instant gift for her birthday. Try as she might, it was not possible. So, being the entrepreneurial type, Fiona formulated the cherrygift idea. Launched in 2016, this year marks the third Christmas for cherrygift, with hundreds of suppliers now signed up Australia-wide, predominantly from Cairns. There is a huge range of suppliers, including hotels, retail shops, hairdressers and masseurs. However, restaurants and cafes are definitely the most popular choice. “We aim at local restaurants and small businesses,” Fiona said. “Restaurants are definitely our biggest seller and are perfect for a last-minute gift.

“Our gift vouchers are great because you can schedule the gift voucher for a certain date and time up to a year in advance.” Restaurants can then choose the starting value, with $50 and $100 being the most popular. Fiona said digital gift vouchers are fantastic because they eliminate the utilisation of single use plastic cards, which benefits our beautiful Great Barrier Reef. “Our gift vouchers are great because you can choose a specific supplier or a generic cherrygift voucher, they’re easy and they’re instant,” she said. “We also initiated ‘Curb the Card’ on Facebook because we want to create awareness and are conscious about saving the planet.” cherrygift is free for businesses to join, and they receive promotion on all social media channels and email marketing campaigns. Customers and suppliers reap the rewards of Fiona’s years of experience as the Managing Director of Gateway Media Group and Director on the international board of Skal International. cherrygift is developing a new app to make gifting even easier, welcoming more businesses on board to create even more choices and hoping to expand into New Zealand in the near future. www.cherrygift.com

Words by Stacey Carrick If you love all-American street food, delicious fried chicken and mouth-watering burgers, you simply must try Yankee D’s. Yankee D’s is operated by husband-wife team Dallas and Misty Grieves, who are relishing the growing popularity of burgers in Cairns. The restaurant has gained a reputation for big, bold flavour combinations that you won’t be able to resist. Yankee D’s was situated in Woree until a few months ago, when the owners were able to capitalise on their reputation of having some of the best burgers in Cairns and relocate to their new prime Mulgrave Rd location. Dallas said Yankee D’s pride themselves on good quality food, new ideas and keeping up with current trends. “We feature a mainly American barbecue style and focus on the growing burger trend,” he said. “Burgers are gaining popularity more than any other style of food. “We also do fried chicken in a unique style and we do it very well.” The BIG Poppa is very popular, which features triple beef, American cheese, bacon, jalapeno poppers and habanero Texas BBQ sauce. Another favourite is the Mutha Trucka, which consists of house ground beef, bacon, egg, cheese and tomato. Yankee D’s features delicious ribs and a wide variety of steaks, including a 1kg T-Bone, as well as eye and scotch fillet, rump and New York striploin.

All steaks are char-grilled, covered in a Texan flavoured sauce and accompanied by charred corn, steakhouse fries and your choice of Swiss mushroom, five grind peppercorn or Danish blue & tarragon sauce. The menu also features a chicken feast with an Alabama white sauce, seafood including fish and prawns, onion rings, loaded fries and another American favourite, hot dogs, including the Cheese, Pittsburgh, Chicago and Cubano dogs. Of course no feast would be complete without being accompanied by a range of delectable desserts, which include chocolate mocha madness, baked New York cheesecake and apple cobbler.

There is also a range of crazy shakes to tantalise your taste buds, including Mississippi Meltdown, Sugar Fly Strawberry and Caramel Salt Lick. Dallas loves making his own sauces, seasonings, marinades and ketchup. He is even in the process of bottling his own unique BBQ sauces and seasonings. “I put a lot of time and effort into my sauces,” Dallas said. “A lot of love and a lot of flavours. I want to create new menu items and food people will flock to.

“I love working with my wife and the social interaction with customers, especially the regulars.” Yankee D’s features indoor and outdoor dining, including an al fresco laneway catering for up to 60 guests. It is also fully licensed, takeaway is available and it features on Uber Eats. Yankee D’s is open Tuesday to Sunday from 10.30am to 9pm. Yankee D’s 312-314 Mulgrave Rd Westcourt 4870 Ph: 4033 2299

Beach Harvest Coconuts Words by Sharon Timms

honey cinnamon. I made small batches in the oven and brought them along to share at playgroup. Because the young children liked them, many mums asked me to make them some and offered to buy them from me. Now as well as collecting what’s fallen, my husband and children also climb the trees, and we harvest 700-1000 coconuts at a time. What to do with the abundance of coconuts just laying around the beaches of the tropical north? Like so many parents, Casey Willets just wanted her kids to be healthier. So, she collected some fallen coconuts from the beach. Her husband opened them. She flavoured them. The kids loved them. A market stall began, and before anyone could say ‘I’ve got a lov-erly bunch…’, Beach Harvest Coconuts was born, selling out at markets, collecting produce awards, making people happy one nut at a time.

“I collected the brown coconuts from Cooya Beach (north of Port Douglas) while I was walking my kids and dog along the beach,” says Casey. “I’d fill up the pram with a dozen coconuts and bring them home. My husband, Jesse, would open them for me and I’d hand slice them into small pieces. “At first, my kids didn’t like the taste of raw coconut, so I’d experiment with the small pieces to get a flavour and consistency that they liked – maple, vanilla,

“I’ve always been entrepreneuriallyminded, and although this is not my first business, it’s definitely the most successful! I was always looking for ways to juggle the ability to be with the kids and make an income. With the coconut chips, the early years were spent making the chips around nap schedules and bedtime. Fast forward five years, and the Willets now have a thriving online store, they supply to boutique supermarkets throughout Australia, and have recently started supplying the Cairns Hilton Hotel in every room’s minibar and VIP packages, as well as providing snacks for guests on the Quicksilver boat fleets. “I’ve always believed in our product - it’s unique, it’s healthy, it’s Australian, and it’s run by a family - and many of our customers value these things too, says Casey. “Slowly, we’ve grown from ‘working while kids were napping’ to award winning gourmet coconut brand.” In 2017, Beach Harvest Coconuts also won the Delicious Magazine

Produce Award in the ‘From The Earth’ category, and an Anthill Cool Company award. “We were so excited when we heard we were finalists [with the Delicious Produce Awards], and then thrilled again to be Queensland State winners. The other entries were all so amazing, so it was an honour to be included amongst other top producers in the country.” So what next for this empirebuilding family? “We are often approached by distributors from all over the world - Hong Kong, Malaysia, USA, Japan, France - they want to import our coconut chips

into their markets. Last year, we were approached by an Australian company to manufacture overseas to fill the international demand, but that venture didn’t work out (advice - hire a good Intellectual property lawyer for all things!) “Part of me would love to become an international player in the health food market, but realistically that would mean a sacrifice of a pretty darn good lifestyle. Is it worth it? People are always saying we should go onto Shark Tank, maybe that will be our next step!”

Patrick Graham: CHAPTER ONE: In Search of Paradise Words by Sharon Timms Chef Patrick Graham is quite enamoured with mangoes. And understandably so. Hailing from Leicestershire in the UK, finding mangoes in your everyday marketplace isn’t exactly a daily occurrence. “They’re pretty extraordinary,” says the chef from Port Douglas’s Chapter One. “Mangoes are perfect in their versatility – they’re good sweet, savoury and fermented. Fresh with chilli and salt is delicious, and then the green variety opens up a whole other number of options for cooking and flavouring.” The story of Graham’s migration to Australia, and the beginning of his mango love affair, is like many other chefs before him who make the pilgrimage down under. After studying to be an electronic engineer at college but finding himself cooking in the university house more than anywhere else, the head chef at his girlfriend’s restaurant suggested he take up cooking seriously. After spending time honing in on classical technique, the pair decided Tropical North Queensland was calling. And where better to immerse in all things Words and Photos by Leaoneself Coghlan tropical than the award-winning and luxurious Niramaya Villas. Its restaurant, Chapter One, overlooks the infinity pool and tropical gardens of the private resort, approximately 5 minute drive from the centre of Port Douglas. The restaurant captures a Balinese style ambience, certainly highlighting its tropical locale and produce provenance. “Because I’d not seen so much of what’s available here before, changing dishes on the menus regularly based on daily availability is something we pride ourselves on,” says Graham. “We rarely change the menu in its entirety, but rather change dishes regularly. There’s also a lot less waste. This philosophy means I tend to move away from traditional cuisine, learning new techniques and applications with new produce.”

Chapter One recently announced they joined the exclusive ranks of being awarded an Australian Good Food Guide (AGFG) Chef Hat for 2018. “We’re very proud of this award, and what it represents. Everything here is made from scratch, right down to our own cultured butter and yoghurt, with smoked goods being cured on site. “A lot of the tropical produce I like are things that I’d never seen before, like longans (part of the lychee family). The flavours of so many tropical fruits, herb and botanicals are quite intense so only a little is required. And the way they work with each other is very interesting – they can be used in conjunction with each other to enhance or in some cases completely change a flavour. We pride ourselves on celebrating each interesting piece of fresh produce. Rather than fitting produce into a mould, we treat each piece with the respect it deserves. “Crocodile is a prime example. It’s often used in slow cooks or curries, but we made crocodile bonito flakes for seasoning, crocodile bacon, crocodile butter even – a rendered crocodile fat that you can spread. With a different kind of perspective, there’s so much more that can be done with native ingredients, and that’s what I like to play and explore. Unravel and understand.” And as for those mangoes, it appears Graham’s commitment is unwavering. “They’re amazing, but they’re only amazing here. Why on earth would you ship them halfway across the world? It baffles me that you can get mangoes in England.You eat a mango in Australia in season versus one in the UK, and they’re simply two very different fruit.” Chapter One Restaurant, 1 Bale Drive, Port Douglas 07 4099 1144

Enjoy the life of While the recent opening of Paper Crane restaurant at Riley has heralded a new era on the local restaurant scene, it’s only just the beginning of the exciting new dining options soon to be available at Crystalbrook Collection Cairns’ five-star hotel on the Cairns Esplanade.

RILEY

“Paper Crane has been buzzing since we opened in November,” said executive chef Luis Rodrigo (Rod) Zamora, who is a seasoned culinary expert with more than 20 years’ experience working throughout London, Netherlands, Malaysia, Thailand, Maldives and Australia. “The response has been very, very good. We’ve been really busy.” The signature restaurant on the hotel’s ground floor seats about 320 people for breakfast, lunch and dinner. It features a modern Asian-inspired menu with meals such as local mud crab in Singaporean sweet chilli sauce, Crystalbrook sirloin steak with Thai salad and hoisin duck spring rolls, to name just a few mouth-watering menu choices, many designed for shared plates. It also includes western-style meat, fish and vegetarian dishes. The restaurant also offers a range of seating options for diners. Guests can sit inside in air-conditioned comfort, outside in an undercover spacious veranda to catch the sea breezes and take in views of the ocean or in a

more relaxed environment outside under the sky and overlooking the Coral Sea where funky music adds to the atmosphere. “Each area has their own unique and great atmospheres,” said Rod, who heads up a team of 23 chefs and oversees all three restaurants. Opening this month (on December 20) are Greenfields, on the bottom floor of the tower, and Rocco, Cairns’ first rooftop bar. All three restaurants use grass-fed beef straight from Crystalbrook’s North Queensland cattle station, pork and chicken from the Tablelands, fresh seafood from the region and local vegetables, fruits and herbs direct from the farmers. “Greenfields is like an eco-friendly green environment,” Rod said. “I have created a healthy selection of meals such as kale salad, poached chicken, poke bowls and acai bowls, to name a few, but we’ll also be serving bacon, eggs and hearty breakfasts as well.

“There are so many people in Cairns who go for a walk or run on The Esplanade and look for somewhere healthy to have a nice breakfast. So, we’re happy to provide those people with a healthy option and a focus on coffee before they start their day.” Greenfields will also be open in the afternoon and will serve a selection of drinks, including local craft beer and eco-friendly wines. Like Paper Crane, it will also service the pool area where guests can order meals like burgers, ribs and fish and chips, to name a few of the dishes available. Many in Cairns believe the piece de resistance of Riley is Rocco, which will be situated on top of the 12-floor tower with 270-degree panoramic views of Cairns and the Coral Sea. “Everyone wants to know when Rocco is opening,” Rod said. “They can’t wait!” Rocco will have a Mediterranean bar atmosphere with a huge range of drinks, cocktails and refreshments including what Rod describes as “jaw-dropping” champagnes. It’s authentic Mediterranean meals are designed for sharing. Warm lighting, comfortable lounge areas and relaxing music will add to the chill-out vibe of the venue.

“Rocco is going to be the place everyone will want to go to, to have drinks, enjoy tapas food and just hang out,” Rod said. “And, of course, the views are amazing.” Riley 131-141 Esplanade, Cairns city www.crystalbrookcollection.com/riley

Puckerfromup Rocco TECHNIQUE Dry shake and wet shake & double strain GLASSWARE Coupe GARNISH Dehydrated rose petals and rose water aromatics

VOLUME INGREDIENT 45ML 666 VODKA

15ML FRESH POMEGRANATE JUICE 30ML CITRUS

15ML HONEY SYRUP DASH ORANGE ROSE WATER 1 EGG WHITE

Rocco is the cityâ&#x20AC;&#x2122;s highest rooftop bar and restaurant and is located at Riley, The Crystabrook Collection, Level 12, The Tower, 131-141 Esplanade, Cairns. 26

RECIPES

Pucker upPasta Garlic & Chilli Prawn INGREDIENTS • 200 grams pasta of your choice • 2 tablespoon olive oil • 3 garlic cloves, chopped • 1 long red chilli, finely sliced • 12 raw Prawns, peeled & deveined, tails left intact • 1/4 cup white wine • Juice of a lemon • 1 tablespoons butter • 2 tablespoons chives, finely sliced • grated parmesan & cracked pepper to Serve Recipe courtesy of Lisa from Seashells Seafood’s, Port Douglas.

1. Cook pasta in a saucepan of boiling, salted water until tender. Drain and drizzle with 1 tablespoon extra virgin olive oil. 2. Meanwhile, heat pan on a medium to high heat with 1 tablespoon of olive oil. Add garlic and chilli and stir for 1 minute and then add prawns and cook for 2-3 minutes. Toss in pasta, add wine, lemon juice, butter and chives and stir for around 1 minute. Serve with grated Parmesan and cracked black pepper.

Christmas Matching

HRISTMAS for most of us means time spent with family and friends, generally trying to keep cool, whilst consuming far too much food, far too much time in the sun, and maybe one too many beers. I know that in more than just a few houses there are people who feverishly cook for days, planning and making sure the table looks perfect and the food is outstanding, but what about what you serve with the food? If you spend that much time in the hot kitchen, don’t let the food down by serving something that won’t add to the meal. Matching food and beverages is all about complementing and enhancing flavours, which is why I generally don’t recommend using low-alcohol beers; the flavours of the food often overwhelm those of the beer. Here are a few different drops to look for, both in the beer and wine section of your local bottle shop, that will help accentuate those flavours you have strived so hard to create.

OYSTERS

Of course, the classic match with a huge plate of oysters is bubbles or young Chablis/Chardonnay, and most of the major bottle shops carry inexpensive Chablis imports now. But a dozen or so oysters matched with a great porter or stout works incredibly well. It’s because the beers have touches of chocolate, coffee, caramels or liquorice to them that enhance the creamy saltiness you find in good, fresh oysters.

TRY: Coopers Best Extra Stout: great, robust, mouthfilling flavours. A blend of

fruit, chocolate and bitter hop notes that work well with the oysters. Black Giraffe, Burleigh Brewing: still only readily available at the independent bottelo’s. Its blended with coffee that gives a really interesting result. It starts off like a stout, but it’s a lager with toffee, chocolate and, not surprisingly, coffee notes to it, and a good bitterness. De Bortoli Prosecco: change things up a little and go for this crisp and crunchy prosecco from King Valley. Pears, apples and touches of citrus. Gives a great backdrop to the briny flavours of oysters. Buy a few bottles and have it ready to make a superbly refreshing Aperol Spritz as aperitifs.

PRAWNS, BUGS AND CRAB

Because the meat is light and sweet, you need a drink that is a lighter style, but still carries flavours well. Look for beers that emphasise the sweetness of the malt rather than bitterness of hops. German Hefeweizen (cloudy wheat beer), Belgian witbier, or lighter-style ales and lagers work well. High acid, citrusy styled Riesling and Semillon, unoaked chards, bubbles or a good Australianstyle savvy work well.

TRY: Chaffey Bros Blühen Punkt: another new label for the winery, and another chance to type an umlaut on the keyboard. Superbly aromatic and delicate, Gewürztraminer from Eden Valley, it shows lashings of light citrus blossom and honeydew, there’s a light green note in there too, light in the mouth with a dry finish that is begging for food. White Rabbit White Ale: a Belgian witbier-style drop. Fresh fruity aromas and touches of orange and coriander on the tongue. Gentle bitterness that matches well with the delicate flesh of prawns and sand crab. Burleigh Hef: classic German wheat beer characters of banana and clove aromas, rich flavours, a bright white head and a smooth, creamy texture. I found this an awesome match last Christmas with mud crab on fresh bread.

BAKED HAM

The salt and smokiness of a good, baked, smoked ham call for malty beers or golden ales; if you leave the fat on the ham then you may want to go with a hoppy style of beer to help cut through the oils. Wine-wise, try looking at high acid wines; the acidity will help cut through the fat.

TRY: Sierra Nevada Torpedo IPA: the 7.2 per cent alc in this has a tendency to sneak up on you so be careful. It’s bold and assertive, with a high bitterness that doesn’t at all detract from the fruity, complex pine and citrus flavours. Yenda Golden Ale: Crystal clear amber in colour, aromas of hay and light malt and a touch of grains. Slight acidic earthy notes on the tongue, sweet malts and light fruity notes. Crisp, smooth and surprisingly refreshing and as cheap as chips too. Pour it in a glass, and surprise more than a few with its impressive flavours. Seppelt Drumborg Riesling: I love the Drumborg Rieslings with their premium quality, cool climate fruits, they always knock out world class wines, make no mistake Drumborg is one of Australia’s great Riesling vineyards. The wine itself shows classy lemon/lime aromatics. It’s light and fine, zippy and tangy with that lemon/lime and slate on the tongue with a fine chalky finish. It’s a superb wine.

TURKEY

Depends on how you’ve cooked the turkey and what it is served with. If you’ve brined the turkey first then a good lager works well. With the cranberry sauce, I’d go a good ale. But overall I’d be inclined to try a sparkling red.

TRY: Coopers Pale Ale: no matter how full my beer fridge is I always find myself reaching for Coopers green with its aromas of dried fruits and yeasty bread notes, there’s secondary notes of grass and earthy notes. On the tongue its light sweet malts and bready characters work with the light pear and apple. It’s soft and creamy with a crisp bitterness Seppelt Show Sparkling Shiraz: It’s not cheap, but it is easily the best Sparkling Shiraz on the market nowadays. Purple and red fruits, old leather and liquorice with a unique combination of fizz and dry tannins, some sweet redcurrant fruit in the finish makes this work well with cranberry sauce.

The Barefoot

Drinker

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

It’s beer o’clock!

Words by Janie Barton

There’s nothing like enjoying a cold, refreshing beer anytime on a hot day in Far North Queensland, especially a craft brew that is made locally to suit our tropical weather. Craft beer is enjoying huge growth in the region, with a number of Cairns breweries now quenching the thirst of local and visitor craft beer lovers. Among them is Coral Sea Brewing, which opened in early 2017 and is run by head brewer Morgan Hind, a former Gage Roads and Stone & Wood brewer.

how great craft beer tastes these days, and I think people are appreciating the difference. “There’s also a bit more of a sense of ownership by locals. When people go into a craft beer brewery they’re meeting the people who run it. The money stays in Cairns and is not going to huge multinational companies. “I think people appreciate talking to a local brewer as opposed to a big national company that they don’t get that direct relationship with.”

“The quality of craft beers and their flavours are so better than the normal bland beer,” said Morgan, who has been a brewer for seven years. “Craft beer tastes a lot better as we put a lot more effort into the quality of the process and the ingredients. The Cairns’ breweries are all making quality beer, which is raising the profile of local craft beer here in the city.”

The brewery has been leasing the Lake Street site formerly used by Blue Sky Brewery, which closed its doors in mid-2014. It is co-owned by former Blue Sky Head Brewer Hayden Mokaraka, Morgan himself and a third business partner. Morgan is also another past Blue Sky employee.

Coral Sea Brewing has four core ranges including Tropic Lager, its most popular brew, Tropic Ale, Tropic Wheat and Tropic IPA, which are available at a large number of local venues.

When Coral Sea Brewing started last year it was making 10 kegs a week for its customers. Today it makes up to 50 kegs a week, which is continuing to grow. It is also about to receive a canning machine, enabling its brews to soon be sold in bottle shops.

“What we aim to do is make beer that is reflective of Cairns,” Morgan said. “We want to make beer that’s easily drinkable, especially in the heat, and is light with fruity flavours.” The Craft Beer Industry Association says the industry is constantly growing with more than 70 million litres produced annually in Australia with production expected to continue growing. “Craft beer is now more in the mainstream,” Morgan said. “There’s a lot more awareness in

“Our capacity is 100 kegs a week, and it won’t be long before we’re there,” Morgan said. “We’ve been getting awesome response and feedback, and we’re continuously getting new customers. The demand has been just great.” Coral Sea Brewing Co 40 Lake Street, Cairns Ph: 0405 906 963 www.coralseabrewing.com.au

George Karagiannis

LEGENDARY 36

restaurateur returns

The term ‘back by popular demand’ couldn’t be a more applicable way to describe the return of George Karagiannis to the helm of Fetta’s Greek Taverna in Cairns, the highly popular Greek restaurant he opened in 1998. After opening his successful Mykonos Taverna in Melbourne in 1975, then his well-loved Greek Taverna in Perth in 1987 and his beloved Fetta’s Greek Taverna 20 years ago in Cairns, the restauranteur decided to take a break three years ago and lease out Fetta’s. That break didn’t last too long. Encouraged by former patrons, staff and friends, George resumed ownership of the lease, returned in June this year and was immediately welcomed by all. Back is his warm hospitality, the natural way he has of making everyone feel welcome and his authentic Greek dishes that has made all the restaurants he has opened since 1975 a roaring a success. “I missed the customers, and I can’t believe how much people have welcomed me back,” he said. “I’m very humbled and surprised by it.” George is a larger-than-life figure at the restaurant. He’s known to enjoy a glass of red wine with his regular customers, argue politics in a fun way with politicians and put on a good night of entertainment on Fridays and Saturdays with Zorba dancing celebrations and plate smashing that adds to the warm Greek atmosphere.

“I think people go out to feel good,” he said. ‘They want to go somewhere to feel welcome while enjoying a great meal.” His chefs follow George’s recipes exactly, so guests know exactly what to expect each time they return to the restaurant, which they do quite often. Fetta’s also caters for private parties and weddings up to 50 people and is the only restaurant in Cairns to offer a whole lamb from the spit for parties up to at least 16 people. He’s also not the only one who has recently returned to the restaurant. “I’ve also got all the old staff back,” he said proudly. “Without a good team you’re nobody, and I have a great team of people behind me including my wife Helen who makes unbelievably good soups and home-made cakes. Helen is a top chef, is fantastic at what she does and has been with me since I first started in the restaurant industry.” All his meals are cooked to order using only fresh local ingredients sourced entirely from local suppliers. “I’m a lover of healthy Greek gourmet cuisine,” George said. “And I like people to leave the restaurant with a full stomach.”

Fetta’s Greek Taverna 97/99 Grafton St, Cairns city Ph: 4051 6962 www.fettasgreektaverna.com.au

‘Gathar’ your friends Appetite for success Recipe for success Words by Stacey Carrick

Many of us love entertaining our family and friends at home.

and Kaj Haffenden, with the marketing and events insights from Gathar CEO Jodie Mlikota.

But who loves shopping, cooking and cleaning?

“Our marketplace is currently serving up delicious ‘Gatharings’ in Far North Queensland, and we recently expanded into Brisbane,” Jodie said.

Entertaining should be about quality time spent with our loved ones, rather than worrying about washing dishes.

A new local startup company is the answer to your prayers.

Gathar is on a mission to make dinner parties at home easy and enjoyable.

Gathar is on a mission to change the way you entertain at home. Cooks and chefs connect with hosts looking to create amazing dinner parties at home.

Through the Gathar platform you can search cooks and their menus in your area, then pop in your number of guests and book your next dinner party.

Gathar is a dynamic new food-tech startup. The Cairns based co-founding team brings together the web developing superpowers of well-known foodies Nicky Jurd

Your Gathar Culinarian then comes to your home with all the ingredients to cook and serve up a feast.

Jodie said the event gave her valuable insight into startup companies and trends across the world, and she is excited about her new venture. Gathar features a wide variety of cuisines, including Italian, Mediterranean, Mexican, South-East Asian, seafood and tapas.

“It’s a pretty special experience to have your loved ones around the table at home, without having to run around as the host, you can just simply sit back, sip on your wine and make delicious memories,” Jodie said. The average Gathar dinner party is between six-16 people, but Gathar can cater for smaller or larger numbers and also offers grazing table catering for up to 50 guests. The idea originated because Jodie loved inviting friends over for dinner but hated the hard work that accompanied it. A former marketing and development manager at CQUniversity, Jodie pitched the idea at a Brisbane Women’s Startup Weekend in February. She competed against 70 other empowering women from throughout the state. Jodie and her team spent the weekend working on their idea, including the business model and marketing strategy. “We then had five minutes to pitch our developed concept back to the judges, including Steve Baxter from Shark Tank,” she said. Gathar was chosen as the winning innovation, with the prize being a trip to Paris to compete in the international finals in March.

Renowned local Culinarians are happy to bring their local flavours to your table, including Andrea Palumbo, Ben Wallace, Nicky Jurd, Carlie Schmitt and Jharna Hogan. But Jodie says Gathar is just getting started. “We are on the hunt for more passionate chefs and cooks to share their favourite dishes at dinner parties across Far North Queensland, including Cairns, Port Douglas and the Atherton Tablelands,” she said. * For further information, or if you are interested in hosting a dinner party or would like to register as a Culinarian, visit www.gathar.com.au, email hello@ gathar.com.au or phone 0435 044 634.

Fresh from ocean to plate Words by Janie Barton

Being able to enjoy the freshest local seafood at wholesale prices is a dream for all seafood lovers, and it’s even more enjoyable when the seafood comes directly from the boat in which it was caught. That’s why Great Barrier Reef Tuna, a local familyrun company operating in Cairns for 30 years, has been so successful. Owners Bob and Annie Lamason have three state-of-the-art tuna boats and a reef boat that delivers a range of fresh seafood such as sashami tuna, mahi mahi, broad bill, wahoo and reef fish to its warehouse and retail shop on a daily basis. They also source other seafood including prawns, bugs, squid, cuttlefish and scallops directly from local commercial fishermen, supply the majority of seafood outlets in Cairns. “The quality of our product is just beautiful,” said company accountant and office manager Toni Babich. “We can trace every piece of fish back to the boat that caught it. The quality and freshness cannot be beaten.” 40

To make it easier for customers around the region to order fresh seafood, the business recently started a click-and-collect online service. “We’ve very excited to be able to offer this to our customers,” Toni said. “They order online, and we will have it packed up and ready for them when they want to pick it up. We even deliver to homes and hotel guests for a small fee, so those who can’t get out shopping or visitors who want to cook their own food while in Cairns now have easy access to our seafood through our online ordering system.” Locals aren’t the only one who have access to the fresh local seafood as Great Barrier Reef Tuna supplies seafood all around Australia, offering an airport-to-airport service. It also exports to Japan and the United States. “Customers can have their order in today and, by 9am tomorrow, it can be packed and be in Perth tomorrow afternoon,” Toni said. “For us, it’s making it easier to bring retail seafood to the public at wholesale prices.”

Bob, who works in the factory when he’s not out on one of the boats, has been a life-long fisherman and spent 18 years fishing off Western Australia before coming to Cairns. “He’s one of the best fishermen in Australia,” Toni said. “Supposedly he can catch tuna in a puddle!” He also pioneered and established the now worldrecognised AREA E Tuna longline fishery, endorses Australia’s stringent regulations and proudly meets and even exceeds these requirements. Great Barrier Reef Tuna is fully approved and managed by the Australian Fish Management Authority (AFMA) which is the only approved and regulating authority for seafood management. “Our long line fishing practices are carefully monitored ensuring sustainability is maintained, Toni said. “Bob and Annie have always had an emphasis on tuna management and sustainability.” As well as having about 35 employees, Bob and Annie’s five children are also involved in the business. “It’s a very family-friendly business,” Toni said. “All the Lamason children and their families have a very hands-on approach to the running of the business, which shows just how passionate they all are.”

Great Barrier Reef Tuna 37-39 Aumuller Street, Portsmith Ph: 4035 2633 www.gbrt.com.au

Dine smarter with the Gustocard local diners club Words by Janie Barton 42

Eating out in Cairns has just become more affordable and versatile thanks to a new initiative that gives local diners two meals for the price of one at participating restaurants.

“It’s important to us that the card works for everyone involved. If eating out becomes more affordable then people will do it more often, increasing footfall for the restaurants.”

Gustocard’s members dining club is not only designed to give diners affordable options but to also introduce them to restaurants they may not have tried before.

All participating restaurants are featured on Gustocard’s website, which will also include blogs and reviews in the near future.

“There are a lot of restaurants in Cairns that people don’t go to because they don’t know about them,” said Tom Railton, who co-found the venture with Liam Poyser. “This will give them an opportunity to discover new venues while helping restaurants find new customers at the same time. Everyone wins!” Launched just 10 weeks ago, Gustocard already has 35 restaurants on board and has attracted 200 members. The card, which is currently only available for use in Cairns’ venues, is valid for one year and also includes all new restaurants that join in after the card was initially purchased. “The feedback so far has been really, really positive,” Tom said. “We’re really happy with the variety of restaurant cuisines on board, and they’re really happy with the results so far, with many restaurant owners saying their Gustocard guests have returned to their restaurant at a future date for another meal. “Our members are really happy too, with some from Mareeba and Kuranda who have joined in, so it’s also drawing more people into the city to dine.

The idea was born from an initiative Tom was familiar with in Dublin. “I used to run restaurants in Dublin and there was a similar scheme there at the time,” he said. “My friend and I used it to find new restaurants that we hadn’t eaten in before, and we discovered a lot of new places we didn’t know about that we really liked. We thought a similar scheme in Cairns would be a win-win situation for diners and restaurant owners.” The Gustocard costs $69 for one or two for $99 and is available to purchase on Gustocard’s website at www.gustocard.com.au “The $99 offer gives people an opportunity to buy one for themselves and give a gift card to another person,” Tom said. “If you purchase a gift card, the person who receives it only has to register on our website and we’ll mail them their Gustocard. “It’s the perfect gift that keeps on giving all year!”

Ph: 13000 GUSTO www.gustocard.com.au

When you think about a day in the life of a chef, we bet walking a red carpet event alongside Bruce Willis on horseback, flipping burgers with Sly Stallone or challenging the Olympic African sprint team to a race along a waterfront boardwalk doesn’t quite make the top ten. It didn’t really make chef Mitch Nisbet either, until he found himself there. “Sydney during the turn of the millennium was electric, “ Mitch remembers. “I went from sleeping on a friend’s couch to working the hardest I’ve ever worked in my life. It was a great time all over the city though, it felt like you were a part of something huge.”

to come see a celebrity or Mad Max’s car.” After a stint in Darling Harbour during the Olympics (including the infamous sprint race against Olympic athletes), Mitch then decided to make the trek north. With the tropics in mind, Port Douglas became the destination. “Like all good backpackers, I was dropped off at Dougie’s where I settled in nicely and got a job at Mango Jam – a very busy party joint of its era. Not unexpectedly, I scaled the ranks to Head Chef fairly quickly, revamped the menu and then decided to move to Front of House as the floor manager – what an eyeopener! Seeing how the other half worked gave me an entirely different respect for floor staff.

The self-confessed ‘arts student, content on bumming his way around the world’ landed back in “After a few years on the floor, his hometown of Sydney and had I knew it was time to get back only one goal – not to pursue to the kitchen. On the Inlet graphic arts. “After a fair slab was recruiting, and I landed the of time on the couch, my friend lunch time gig. I was definitely kindly told me I needed a job. enjoying the pace, watching the Her housemate was a chef, so boats come in and out each day, he told me to come in and wash glorious. That lasted for about dishes at his restaurant. I quickly a week before I found myself moved from dishes to prep, then creeping back onto nights. Ten when he left a couple of years Words and Photos by Lea Coghlan years later, nine years as Head later, I took over the kitchen. Chef, a full restaurant move and I Eventually, I moved on and wouldn’t change a thing.” helped open Planet Hollywood. “On opening night, the whole kitchen team needed to walk down the red carpet on George Street in full uniform with Bruce, Arnie and Sly – it was a big star-studded affair. The restaurant concept was real American style, with everything having US terminology – 86’ed on this item, checks not bills etc. It was long before ‘dude food’ phase, and most people were really there 44

For all seafood fans out there, Port Douglas’s On The Inlet is one of those places that should be added to your restaurant bucket list. Well known for being a restaurant and bar that consistently delivers locally sourced produce and fine fresh catches from the sea with a creative spin on Australian cuisine, On The Inlet has withstood a move

from waterfront to the ever popular Eat Street precinct on Wharf Street. With neighbours including Sassi La Cucina e Bar, Salsa Bar and Grill and the iconic Courthouse Hotel, On The Inlet is in good company indeed. “When we moved here, the focus was on the things we could control – the food and the service. Consistency was key. We didn’t change the menu much during the move, we needed to keep continuity as much as possible. Of course there were the naysayers, but mostly the reports back were really positive, including ‘thanks for not shutting down’, which was a really strong possibility there for a while. “This Eat Street On The Inlet is now a part of has an excellent vibe, with people always wandering past – we never had that before, people would always get lost in the carpark. It’s great for all the restaurants here – everyone thrives of the busy-ness of everyone else.You start at one end of the street with Sassi’s all the way through to Siam By The Sea and it covers all your dining bases.” Like all good chefs, the testament to good cooking is really about cooking from the heart. ”I’ve cooked for plenty of famous people in my time. I cooked a chilli mud crab for Neil Perry once, that was pretty daunting. But mostly I just love cooking for my family, especially my parents when they visit. I couldn’t cook toast when I left home, I think they’re quite proud.”

Mitch

Nisbet: On The Inlet Words by Sharon Timms

Green is the prime colour of the world, and there’s a good reason that is so. Green conjures the presence of water, representing living, healthy vegetation, renewal of energy and life force, and overall health. There are few people unaware of the nutritional value of microgreens and microherbs. We’ve all sprouted a mung bean or two, or watched our kids’ fascination as

they added water to mustard and cress seed on a bed of tissue to create an almost instant garden green they could eat. Microgreens are little seedlings of edible plants harvested while still just a few centimetres high. They include microherbs, and vary considerably not only in taste, texture and colour, but also in nutrient content. They all have a high concentration of phytonutrients, antioxidants, vitamins, and minerals as well as enzymes, enabling them to be more easily digested. For the most part these concentrations are considerably higher than those of mature plants of the same variety. In a sleepy corner of Koah, not far from the Clohesy River, Cairns Microgreens could well be the subject of the famous book “How Green was my Valley”. Racks upon racks of healthy thriving microgreens of various shades of green, liberally interspersed with the blush of red garnet amaranth, and red veined sorrel, and the deep rich tones of purple basil, form neat rows from one end of the shadehouse to another. Former miner Steve Grist has been sprouting seeds for as long as he can remember and he has the process home and hosed. “I’ve always had a passion for growing healthy, nutritious food and now I get to do that everyday,” says Steve. On acreage originally purchased by Steve and wife Amanda as a hobby farm in 2012, Steve recognised opportunity in a niche market, and approached several friends in hospitality in Cairns with samples of his microgreens. Word got around, and soon chefs from some of Cairns’ major restaurants were visiting the farm at Koah to view the stock in full growth spurt. The products proved so popular that in no time Steve found himself with a fully fledged

microgreens business. With constant improvement an inherent trait, Steve has introduced new products, with trial and error resulting in some greens proving not so suitable for growing in this climate, and now business is booming. Products include radish, broccoli, coriander, sunflower sprouts, wheat grass, pea tendrils, amaranth, purple and green basil, onion chives, mizuna, endive, chervil, red veined sorrel, red cabbage, lemon balm, mustard and cress, beetroot, and a range of edible flowers including nasturtiums, violas, marigolds, snapdragons and cornflowers. The flowers have come to and end for this season, as it is too hot to produce a quality product. Steve is very happy with the growth of the business, which is on a par with the rapid growth of the greens, which spend approximately three days in the germinating room in a controlled temperature, watered from above, then four to five days, depending on the product, in the open shade houses, completing growth to the required height. “We’re supplying customers from Port Douglas to Townsville, with up to 200 boxes a week leaving here containing a dozen pots of microgreens. So that’s around 2400 pots of greens moving through here weekly. “We customize the boxes for many of our customers, for example, half radish, half coriander, depending on their particular needs. “Our microgreens are available from wholesalers Simon George and Total Food Network. We also supply Real Food Network at Rustys Markets, local co-ops, and numerous customers north, south and west who do not deal through wholesalers,” says Steve.

“The Microgreens are all organically grown in coconut coir, perlite and certified organic compost, which we have found ensures the highest quality of product”. In the hospitality trade, 85% of microgreens and microherbs are used for garnish. “Some of the microgreens look quite similar, but they all have a unique flavor profile. The chefs know exactly how much of the product to

use to enhance their dishes to the next level”. Sunflower sprouts and pea tendrils are often used in salads. Now the business is in full bloom, Steve is passionate about providing local organic product to home consumers. “We were originally focused on the restaurant trade but after much feedback we want to provide more opportunity for the general public to access our greens”.

“We have new exciting and innovative product lines coming in the New Year, and we always welcome suggestions from our customers as to additions to our range” says Steve. Meanwhile, it’s a hive of activity, with Steve his wife Amanda and two staff coping with constant product turnaround, seeds to sow and plants to harvest and deliveries, It’s not going to get any quieter, that’s for sure.

GLORIOUS Summer Fruits

NICKY JURD Cofounder of Gathar Gathar.com

We loathe the heat, but with the onset of summer comes the most glorious of tropical fruits.

MANGOS GALORE

The mellifluent, heady aroma of the mango is difficult to escape at the markets. It follows you around and begs you to buy. It even permeates the fabrics of your car. It’s the most intoxicating fruit of summer. We are now starting to see a steady supply of local mangoes after much of the early crop was coming in from the Northern Territory. This year’s Bowen mangoes especially have been sensational! The variety of mangoes available for the next few months is amazing. Right now there are 11 varieties at the markets we are definitely spoiled for choice. Some mangoes you eat ripe and some you eat green. They’re all worthy of tasting. At the moment the more interesting varieties are the longer ones; Asian Queen, Banana, Nam Dok Mai, Dragon’s Tooth and Keow Savoey. These varieties have a tiny skinny seed so you get a lot more flesh for your buck, and they also tend to be very low fibre making them the perfect choice for your brekkie smoothie bowl.

FINALLY,THE JACKFRUITS ARE RIPE

The jackfruit is a challenging fruit. They’re big, heavy, hard to prepare and have this sticky sap that is ridiculously difficult to clean up. But they are so worth it! Their flavour is unmistakably tropical and the fruit is versatile across savoury and sweet dishes. Jackfruit trees are prolific fruiters so we’ll be seeing the fruit for a while yet. They are best eaten ripe, which is usually about a week after they are picked. Wait until your jackfruit starts to smell a bit nasty – it’s often described as rotting onions. This is when to chop them open. Thankfully they taste a lot nicer than they smell. One of the most interesting recent food trends I’ve seen is jackfruit being used in a similar way to pulled pork; in tacos, on pizzas, in burgers and in pies. It handles sauce very well, and shreds up with a similar texture to pork. Honestly, it’s delicious! It is very convenient that stalls at the market now sell jackfruit in smaller portions so you don’t need to commit to a 20kg fruit just to give it a try.

LYCHEES ARE THE CHERRY OF THE TROPICS

We will be very fortunate for the next month to enjoy the local lychee season. Every festive table needs a big bowl of bright red lychees! Great lychees have a lush floral perfume like roses and jasmine. They’re super sweet, juicy, and have a texture unlike any other fruit I’ve tried. Don’t bite down too hard, they have a big seed in the middle. When buying lychees look for ones which are evenly red – no green or yellow. This will mean they’re perfectly ripe. Also they don’t last for long in the heat, or even in the fridge, so buy smaller portions more often. Lychees taste amazing as a sorbet, but my favourite way to eat them is straight from the esky while cooling off in a creek.

fresh... sustainable... local...

Headed up by Bob and Annie Lamason since 1988, this prestigious seafood operation has been providing the freshest, most sought after Tuna and a wide variety of seafood products to North Queensland’s discerning seafood lovers. The business is very much a family run operation, from catching, preparation, distribution, wholesale and retail. Great Barrier Reef Tuna is fully accredited by the Australian Fish Management Authority (AFMA) and stringently endorses regulations proudly meeting and supporting sustainable fishing practices. Boasting Cairns only ‘click and collect’ ordering service via the website, be sure to jump online to place your orders and check out their daily specials.

37-39 Aumuller Street, Portsmith, 4870 Opening hours - Monday to Friday - 8am to 5pm Saturday - 8am to 1pm Sunday & public holidays - closed Christmas hours may vary please check website for details 07 4035 2633 www.gbrt.com.au

CLICK & COLLECT

Dining Guide Directory CAIRNS

O’Cha Cha Japanese Dining & Tea

Papercrane at Crystalbrook

Ochre

Macalister Brewing Company

Piato

Ala Turka Turkish Restaurant

Perrottas At The Gallery

Beach Almond

Reef House Restaurant, The

Bungalow Hotel

Rise & Bake

Chicken Shed, The

Spirit Of Cairns Dinner Cruises

Cafe Strada

Sanheyuan Taiwanese Cusine

Chambers, The

Splash Seafood Restaurant

Cotton Club, The

Tamarind Restaurant

100

Evo Burger

Temple of Tastes Restaurant

102

Fat Seagull

Tha Fish

104

Flinders Bar & Grill

Three Wolves

105

Fuller Sports Club

Venetian Caffe, The

106

Fusion

Waterbar & Grill

108

Golden Boat

Yankee Ds Bar ‘N’ .Q.

110

Hidden@Yorkeys

High Chef

PORT DOUGLAS

Iyara By Sakare

2 Fish Restaurant Port Douglas

112

Jafflehead

ALUCO Restaurant and Bar

115

La Fettuccina

Chapter One Restaurant & Bar

116

Lanterns (Brothers Leagues Club)

Zinc

118

Manning Pies

Mossman Memorial Bowls Club

122

Merchant Artisan Food & Coffee

Movenpick

Ala Turka Turkish Restaurant

Situated on the Cairns Esplanade, Ala Turka serves a sumptuous array of traditional Turkish cuisine alongside a beautiful view of the Coral Sea. The Head Chef at Ala Turka has an in-depth knowledge and understanding of spices, herbs and aromatics. Ala Turka has a wide variety of dishes to choose from - house made dips to charcoal lamb, mixed grills to Turkish Baclava - as well as their famous Moussaka, authentic Anatolian and seafood dishes, plus a wide range of vegetarian options. Ala Turka is a fully licensed restaurant, and has an extensive wine list handpicked and perfectly matched for Turkish cuisine. The beautiful venue is perfectly situated for functions and conference events. 54

07 4041 5331

Ala Turka Turkish Restaurant

bookings@alaturkacairns.com.au

www.alaturkacairns.com.au

4/77-81 Esplanade, Cairns City QLD 4870

Ala Turka Restaurant

O p e n i n g

H o u r s

5 - 1 0 p m

d a i l y

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

Beach Almond Palm Cove 145 Williams Esplanade Palm Cove, Australia

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

Thrill of the Grill Flavours explode at the Bushfire Flame Grill! Here guests enjoy an â&#x20AC;&#x153;all you can eatâ&#x20AC;? Brazilian-inspired, Australian-style barbecue. Metre long skewers of succulent Australian beef, pork, lamb and chicken are seasoned, marinated and gently roasted on the churrasco grill. Waiters circulate slicing sizzling hot roasted meats and warm, sugar & cinnamon encrusted pineapple from skewers directly to your plate. Housemade dessert creations including Spanish churros served with warm chocolate chilli sauce, complete this unique and exciting

dining experience. An a la carte menu is also available and special dietary needs are cheerfully catered to. Bushfire opens for dinner from 5.30pm until late.

(07) 4044 1879 info@bushfirecairns.com www.bushfirecairns.com Bushfire Flame Grill Restaurant Cairns Corner of The Esplanade and Spence Street Cairns QLD 4870

The Bungalow Hotel is proudly owned and operated by the Gibson Family, who have transformed it into a modern, welcoming and fresh venue. The establishment boasts an enormous covered outdoor deck, a sports bar with TA B& Keno facilities, gaming room with the latest machines and a 100 seat restaurant, function room and private cocktail/ lounge bar. They wanted to stay true to the Pub’s history, so the heart of the Bungalow, the Sports/Public Bar, has been updated whilst still keeping its origin in mind - the original timber silky oak bar has been retained and restored to its original glory. The restaurant, however, has been given a contemporary fresh feel, and so very Cairns. Plantations Bar and Grill is open 7 days for lunch and dinner, with a modern menu,

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

featuring a whole pig on the spit every Friday and Saturday night. The function area has a very tropical feel, perfect for any function whether it be family, friends or corporate, catering can be personalised to suit any event. The beautifully restored Bungalow has gained an enviable reputation for great food, an extensive range of beers on tap, accompanied with some quality wines and spirits! Come and join us soon for a relaxed meal in ‘Plantations’, a quiet drink on the deck or in one of our bars, some good company and loads of fun!

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

Funky, friendly food van at Rusty’s Markets every Friday, Saturday and Sunday, serving modern Korean food and flavours twisted with Aussie favourites for a deliciously memorable breakfast or lunch - eat in or takeaway! Find us at Rusty’s Markets: Friday & Saturday 6:30am to 4pm • Sunday 6:30m to 3pm

0433 890 228 thechickenshedcairns chicken__shed

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

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

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

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

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

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

www.thecottonclubcairns.com.au thecottonclubcairns

Head Chef Eddie Richardson

+61 7 4031 6304 24 Shields Street, Cairns CBD

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

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

www.evoburger.com.au @evoburgercairns @evoburgercairns

Home delivery available through our partners UBER EATS and DELIVEROO.

Fat Seagulls is Gilliganâ&#x20AC;&#x2122;s Hotel and Resortâ&#x20AC;&#x2122;s new food joint located right by their bar. The restaurant is a buffet style of dining with an all you can eat food bar - the restaurant also has an extremely popular burger, pizza and snack menu that offers deals throughout the week that are easy on the wallet and great for families. Open 7 Days a week the venue has live music, sports and entertainment that caters for a wide demographic. Lunch: $15.90 Dinner: $19.90 Get Stuffed Deals MONDAYS - 2-4-1 Pizzas TUESDAYS - 2-4-1 Buffet Bar WEDNESDAYS - 2-4-1 Burgers FOR THE KIDS: All kids eat FREE Monday - Wednesday Kids under 3 eat for FREE 7 Days a week (Deals only available with each paying adult)

40 402 777 57 - 89 Grafton St, Cairns CBD (Gilliganâ&#x20AC;&#x2122;s) @fatseagullscairns Open 7 days a week from 12-9pm Dinner Daily 5-9pm Lunch Daily 12-2pm Snacks Daily 12-9pm

07 4045 4757 FullerSports fullersportsedmonton 24 Armstrong St. Edmonton 4869 Open Daily Lunch Dinner Kidâ&#x20AC;&#x2122;s Room Cafe

The Bistro at Fuller Sports Edmonton offers a casual dining experience for you to relax with family and friends in an award winning venue. The beautiful conservatory is also available for private functions.

Head Chef Sean Nash creates seasonal menus from the freshest produce, offering bistro classics, entrees, salads, seafood, pasta, desserts, and mouth-watering selections from the grill.

11:30am to 2pm 5pm to 9pm 5:30pm to 8:30pm 9am to midnight

House made cakes, tarts, and slices are available from the Cafe, where you can also choose from sandwiches, wraps and hot snacks. Coffee, tea, and milkshakes are also available.

Great Kids Menu (under 15) is half price from 5pm to 6pm and includes a drink with choice of jelly, ice-cream or yoghurt.

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Fusion Art Bar & Tapas is an inspired

presented, sensations of taste and

meld of food, wine and art; the creation

texture throughout a well executed

of local artist Iefje Boissevain. From

tapas menu.

the furniture and fixtures to the crockery and cutlery, Fusion is devoid of

The selection of dishes allows for a

convention and overflowing with quirky

relaxed style of dining encouraging you

and eclectic pieces that excite, interest

to nibble, share, and chat, accompanied

and provoke conversation.

by a glass of wine from their extensive wine list or even a refreshing cocktail!

This unique culture flows through to the kitchen where head chef Jackson Mintae Kim creates beautifully

07 4051 3888 12 Spence Street, Cairns CBD 4870

Opening Hours

tapas@fusionartbar.com.au www.fusionartbar.com.au @FusionArtBar @fusionartbartapas

Tue to Thur Fri and Sat

3:00PM â&#x20AC;&#x201C; 10:00PM 11:00AM â&#x20AC;&#x201C; 11:00PM

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. 76

Are you searching for a new Asian restaurant to satisfy your cravings? High Chef offers exceptional traditional and modern Chinese dishes, eat in or takeaway, situated on the ground floor of Orchid Plaza. With all your favorites such as fried rice, blackbean beef, salt and pepper squid and dumplings, we promise that our food will have you coming back for more! Open Daily 11am to 10pm 0416 290 169 Shop 17 Orchid Plaza Cairns CBD

Mention FNQ Food Magazine on your visit to the restaurant to receive a

10% discount

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

IYARA BY SAKARE THAI CUISINE

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

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Thereâ&#x20AC;&#x2122;s nothing more quintessentially Australian than the jaffle! Jafflehead Cairns have kept true to this iconic culinary delight with a range of flavoursome jaffles made with savoury mince, smoked beef brisket, spaghetti, accompanied by a selection of decadent dessert jaffles and all kinds of beverages: from creatively delicious shakes to fresh juices. Everything on the menu is made in-house, including the baked hams and sauces, and they source local products where possible, getting their bread fresh from a local bakery. Treat yourself to a visit to Cairnsâ&#x20AC;&#x2122; only specialty Jaffle cafe! 0459 622 452 JaffleHead jaffleheadcairns@gmail.com

39 Lake Street, Cairns, 4870 Open: Monday to Friday 7:30 AM to 3:00 PM Saturday and Sunday 8:00 AM to 2:30 PM

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

authentic wok fried dishes fresh salads vegetables roasts soups pastas dessert bar

The Buffet is open for lunch and dinner, and from Wednesday to Sunday, you can enjoy the Superior Seafood Buffet, including prawns, mussels, and grilled or baked fish. Sunday mornings are made for Brothers Breakfast Buffet! With all your favourites including scrambled eggs, bacon, sausages, baked beans, grilled tomatoes, hash browns, pancakes, toasts & spreads, cereals, breakfast fruit, juices, and hot drinks! The Cafe offers a comprehensive snack menu with a variety of sandwiches, wraps, hot snacks and housemade cakes and sweets. Thereâ&#x20AC;&#x2122;s an Ă la carte menu with pizzas, burgers, salads, parmigiana and steaks available for lunch and dinner. Kids Club Room A supervised fun room for kids between 3 and 12 years

Kids Club members pay their age for the buffet (non-members pay $1 extra) and children under 3 always receive complimentary meals. Kids of all ages love the soft serve ice-cream and pancake machines!

Kid on s eat Sun fre e da One und child ys! er 1 pe 2 84

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07 4053 1053 brothers.cairns 99-107 Anderson St. Manunda 4870

OPEN DAILY Lunch Dinner Cafe Breakfast Buffet

11:30am to 2pm 5pm to 9pm 11:30am to 9pm 8:30am to 10:30am

Sunday Only

www.brotherscairns.com.au

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

manningpies 85

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

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

movenpickcairns @movenpick_cairns

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

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

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

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

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

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

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

Recognition

Ochre Restaurant is recognised both nationally and internationally as one of the most innovative modern Australian restaurants not only in Cairns, but Australia wide. 89

Piato (the Greek and Italian

memorable dishes. Try our

great food sourced from local

word for ‘plate’) is an

amazing seafood platter

ingredients. Whether it’s a

experience in food as a way

for only $58/person or our

bite to eat from our lunch

of life. The menu offers an

signature banquet at $49.50/

menu or a delicious dinner

extensive range of meze

person, a feast for the Gods!!!

accompanied with wine from

(plates to share) as well as

our impressive wine list, we

wonderful steak, lamb and

Come in for a relaxing

are sure you’ll make Piato

seafood where simple and

Sunday lunch overlooking

your new local favourite.

beautiful flavours make for

the inlet and enjoy some

07 4041 4284 Piato Piato Restaurant www.piatocairns.com yum@piatocairns.com Shop G4A, The Pier Marina Pierpoint Road, Cairns Qld Australia

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!

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 92

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

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

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

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

LOCALS DISCOUNT mention FNQ Food Magazine and receive 20% off the total bill, food only. Valid to 28 Feb 2019 . (Not available on Public Holidays or combinable with Accor Club Card.)

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

0448 944 448 Shop 59 Smithfield Shopping Centre Smithfield QLD 4878 risebakecreperie risebakesmithfield

Monday to Sunday 8am to 4pm

A Cairns Dinner Cruise is the perfect way, to end a perfect day in paradise.

Every journey begins with bubbles, as all good dinner cruises should. With your glasses charged, stroll the decks and admire the view as the sky transforms from blue to orange and finally a silky black, filled with thousands of sparkling stars. The water is calm and the night is yours to enjoy, with entertainment and a delicious buffet featuring some of the region’s best produce, including fresh

Boarding our sailing catamaran at the Marlin Marina, you’ll enjoy an evening of calm water cruising on Trinity Inlet, taking in the sights and sounds of this tropical port city, its surrounding tributaries, and the waterfront precinct of Cairns.

(07) 4047 9170

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• 2.5 hour dinner cruise • Alfresco decks & air-conditioned interior • Welcome drink • 3 course buffet including seafood • Live Entertainment • Sunday lunches • Sunset cruises

Spirit Of Cairns - Dinner & Lunch Cruises

info@spiritofcairns.com 96

prawns and oysters, and seafood. This is the ultimate in waterside dining.

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Taiwan Braised Beef Noodle Soup

Sanheyuan is a traditional form of housing and culture in Taiwan also southern part of China, encouraged multiple generations of a family to live, work and socialize together within the same extended home.

(07) 4053 7610 45 Sheridan Street Cairns, Queensland, 4870

HOURS 11:00 - 14:00 17:00 - 21:00

Today, Sanheyuan is synonymous with the joy of dining in the company of friends and loved ones, inspiring great conversation, and partaking in delicious traditional and contemporary cuisine. We know you will remember your experience of Sanheyuan for many years to come. 97

With a long family history of fishing behind them, the local owners of Splash Seafood Restaurant know a thing or two about fresh fish and seafood! Head Chef Crystal McCoist ensures each dish is perfectly balanced and 98

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

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

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

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

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Thai Lao Vietnamese *vegan available

227 Sheridan St, Cairns North QLD 4870

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

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

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

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Hidden down a red brick laneway in the heart of Cairns CBD, Three Wolves offers patrons a unique small bar experience. Proudly serving speciality whiskey and spirits, award winning cocktails, and a sumptuous wine and beer selection to folks who enjoy exceptional beverages! The drinks are complemented by delectable eats that allow you to drink, eat and repeat. Come meet the Wolf Pack!

07 4031 8040 Three Wolves info@threewolves.com.au www.threewolves.com.au Red Brick Laneway 32 Abbott St, Cairns QLD 4870

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The Venetian CaffĂ¨ brings all the best of Italy to Cairns - creating authentically delicious pastries, biscuits and desserts from scratch for both retail and wholesale, as well as serving breakfast and lunch in their warm and friendly cafe on Lake Street.

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Based on traditional Italian recipes, and using the finest local and imported ingredients, their food delights the tastebuds and delivers sweet happiness with every bite.

(07) 4212 4201 92/94 Lake St, Cairns City QLD 4870 www.thevenetiancaffe.com.au info@thevenetiancaffe.com.au TheVenetianCaffe @caffevenetian Monday-Friday 7am to 3:30pm Saturday 7:30am to 3:30pm Sunday 7:30am to 1pm

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

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

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

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

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

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

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

rom somewhat humble beginnings as a sheltered haunt for fishermen, Port Douglas has become a globally renowned destination for relaxed luxury and tropical sophistication. Growing in spurts, it briefly overtook Cairns as the main port for gold and tin mining fields in the late 1880s. Today it boasts some of Australiaâ&#x20AC;&#x2122;s best resort and brands, and has become home for the well-heeled locals, and visitors alike. The overall atmosphere of the jewel in the north is one of easy going, tropical life blended with an upmarket and well kept feel. The main street is peppered with shady palms and lined with a vibrant array of cafes, bars, restaurants and boutiques, of such variety as to suit any pocket or occasion. The town also serves as a gateway to the reef, with a short hop from the busy marina to Low Isles and aquatic fun to be had.

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On the eastern edge of the town begins Four Mile beach, a wide strip of unspoilt golden sand; it offers a unique, remote beach experience for walking, riding or swimming within a lifeguarded area at the northern end. Port Douglas forms a staging point for adventures and eco-tourism to the ancient Daintree Rainforest, crocodile spotting on the Daintree River, and the absolute staggering natural beauty of the headland at Cape Tribulation. Whether you are looking for a night out, holiday or breakfast on the beach, Port Douglas can provide.

PORT DOUGLAS

Discover 2Fish P O RT D O U G L A S â&#x20AC;&#x2122; N AT I O N A L AWA R D W I N N I N G S E A F O O D R E S TA U R A N T

R E S TA U R A N T

BAR

EVENTS

07 4099 6350 dine@2fishrestaurant.com.au Coconut Grove Complex 56 Macrossan Street, PortDouglas, QLD 4877

2fishrestaurant.com.au 2fishrestaurantpd

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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

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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

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Zinc Restaurant & Bar offers modern Australian fare in a relaxed tropical environment. Located on the vibrant Macrossan Street just a stones throw away from the picturesque Four Mile beach, Zincs impressive bar boasts a large selection of wines, tap beer and cocktails. The superb restaurant menu utilizes the abundance of fresh local seafood and locally grown tropical fruit and vegetables offering something for everyone.

07 4099 6860 3/53-61 Macrossan Street Port Douglas QLD 4877 www.zincportdouglas.com zincportdouglas zincportdouglas Open Daily 12pm til late

Cairns CBD & Surrounds Find your culinary destination on the maps above. Find more from the dining guide page reference. 1 Ala Turka 2 Bungalow Hotel 3 Bushfire 4 Cafe Strada 5 Chambers, The 6 Chicken Shed 7 Cotton Club 8 Evo Burger 9 Fat Seagull 10 Flinders 11 Fuller Sports 12 Fusion 124

54 60 58 62 64 61 66 68 70 72 73 74

13 Golden Boat 14 High Chef 15 Iyara 16Jafflehead 17 La Fettuccina 18 Lanterns Buffet 19 Mannings Pies 20 Merchant 21 Movenpick 22 O Cha Cha 23 Ochre 24 Paper Crane, Riley

76 77 80 81 82 84 85 86 87 88 89 2

25 Perrotas at the Gallery 26 Piato 27 Sanheyuan Taiwanese Cuisin 28 Spirit of Cairns Dinner Cruises 29 Splash`s 30 Tamarind 31 Tha Fish 32 Three Wolves, The 33 Tia's Cafe 34 Venetian Cafe The 35 Waterbar 36 Yankee D`s

92 90 96 97 98 100 105 106 104 108 110 112

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1 2 3 4 5 6

Beach Almond Restaurant Hidden@Yorkeys Macalister Brewery Reef House Rise & Bake - Beaches Temples of Taste

58 78 30 93 94 102

PORT

DOUGLAS

128

1 2 Fish

115

2 Aluco

116

3 Chapter One

118

4 Mossman Bowls Club

120

5 Zinc

122

CAIRNS Papercrane at Crystalbrook Macalister Brewing Company Ala Turka Turkish Restaurant Beach Almond Bungalow Hotel Chicken Shed, The Cafe Strada Chambers, The Cotton Club, The Evo Burger Fat Seagull Flinders Bar & Grill Fuller Sports Club Fusion Golden Boat Hidden@Yorkeys High Chef Iyara By Sakare Jafflehead La Fettuccina Lanterns (Brothers Leagues Club) Manning Pies Merchant Artisan Food & Coffee Movenpick O'Cha Cha Japanese Dining & Tea Ochre Piato Perrottas At The Gallery Reef House Restaurant, The Rise & Bake Spirit Of Cairns Dinner Cruises

Y Y Y

Y Y Y Y Y Y Y Y Y

Y Y

Y Y Y

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

Y Y Y Y Y

Y Y

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FREE WIFI

LICENSED

BYO

Y Y Y

Y Y

Y Y Y

VEGAN FRIENDLY

PET FRIENDLY

CHILD FRIENDLY

TAKEAWAY

DELIVERY

FUNCTIONS

DINNER

LUNCH

BREAKFAST

Index

Y Y Y Y Y Y Y Y Y Y Y

Y Y Y

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

Y Y Y Y Y Y Y

129

Sanheyuan Taiwanese Cusine Splash Seafood Restaurant Tamarind Restaurant Temple of Tastes Restaurant Tha Fish Three Wolves Venetian Caffe, The Waterbar & Grill Yankee Ds Bar ‘N’ .Q. PORT DOUGLAS 2 Fish Restaurant Port Douglas ALUCO Restaurant and Bar Chapter One Restaurant & Bar Zinc Mossman Memorial Bowls Club

130

Y Y Y

Y Y

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Y Y Y Y Y Y Y Y Y

Y Y Y Y Y

Y Y

Y Y Y Y

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Y Y

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Y Y

Y Y Y Y Y

FREE WIFI

BYO

LICENSED

VEGAN FRIENDLY

PET FRIENDLY

CHILD FRIENDLY

TAKEAWAY

DELIVERY

FUNCTIONS

DINNER

LUNCH

BREAKFAST

Index

Y Y Y Y Y Y Y

Y Y Y

365 DAYS A YEAR A

W o r l d

SHOPS 5PM-11PM

o f

P o s s i b i l i t i e s

FOOD 10AM-11PM

MASSAGE 12PM-11PM

71-75 The Esplanade, Cairns QLD 4870

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