Far North Queensland FOOD Magazine Issue 1 by FNQ FOOD

W A L K A M I N ,

A U S T R A L I A

JUNIPER · PEPPERMINT GUM · ANISE MYRTLE · WATTLE SEED · PEPPER BERRY · CINNAMON MYRTLE · LILLY PILLY · LEMON MYRTLE · LEMON SCENTED GUM · EUCALYPTUS OLIDA · FINGER LIME · NATIVE GINGER · RIVER MINT · BUNYA NUT

Botanic Australis is an award-winning locally made Gin, based on a 300 year old London Dry Gin recipe, skillfully adapted using native botanicals by Head Distiller & Founder Mark Watkins.

A warm welcome to the first edition of FNQ Food magazine!

FAR NORTH QLD Published by FNQ Media - 205 Hartley Street, Cairns, QLD 4870 www.fnqfood.com.au info@fnqfood.com.au EDITOR David Leith COMMERCIAL DIRECTOR Eamonn Sheehan EDITORIAL MANAGER Silvia Mogorovich PHOTOGRAPHY David Leith Mick Fuhrimann Silvia Mogorovich CONTRIBUTORS Ben Parker, David Draffin, David Leith, Donna Wild, Janie Barton, Jason Jacques, Michael Serenc, Michelle Bell-Turner, Nicky Jurd, Silvia Mogorovich, Suzy Grinter, Rachel Wilson, The Barefoot Drinker, Will Neville

MAPS Nic Zymaras

hank you for joining us as we inaugurate our journey into the celebration of food and drink across Australia’s tropical north.

We have been thrilled to discover a plethora of cuisines and primary producers - many of whom are regularly honoured with national and international awards. It has been our privilege to meet so many local characters, as well as indulge in the abundance of fabulous food and drinks that make Far North Queensland a paradise for foodies and explorers from all over the world. In this issue, we talk to some of the pillars of hospitality and food; we discover the North’s links to one of the world’s biggest cash crops, coffee; we talk to the makers of the real beer up here, and we present over 50 different cafes and restaurants in our mouth-watering dining guide. At FNQ Food it is our mission to start the biggest ever conversation about food and drink in the region and put us firmly on the national culinary map. We are delighted to be involved with the recently formed ‘FNQ Food Incubator’: a group of local producers, food and drink creators, business leaders and entrepreneurs collaborating to support FNQ food innovation scale across the country, and the globe. The group is spearheaded by Clinton Fang Yuen of Fang’s Chilli Sauce who we will be interviewing in our second issue - and Rachel Wilson from The Dirty Apron & Co, who has come onboard as our Events Contributor. Find out more about the group at www.fnqfoodincubator.com We strongly believe in utilising local produce and favouring local suppliers. To achieve that, we need your help: if you have stories, news, experiences or recommendations then let us know so we can share them with our audience! Follow us on Facebook and Instagram to keep updated on all things food and drink in FNQ. Wishing you a safe and happy Festive Season, full of deliciousness! The FNQ Food Team

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

Contents

6 18 28 40

WHAT’S ON AND WHERE Events Calendar GREAT BEER Found Here

THE STORY OF COFFEE: PART ONE The Science of Coffee

42 46 120 126

BUYING LOCAL IS A Community Investment

JACOB COHEN’S ‘THE BOOTLEGGER’ National Award Winning Recipe DIRECTORY A-Z Dining Guide

MAPS Cairns, Northern Beaches & The Tablelands INDEXES From Pet Friendly to Functions

' On andWhere What's november

november

(Every Thursday until 21 December) Cairns Dinner Theatre ‘Underworld Cabaret’ From 18:00 Tickets at cairnsdinnertheatre.com.au

Cake Decorating for Dummies TAFE North Cairns Campus Call 1300 656 959 for more information

Christmas Feast Master Class Cairns Cooking School 45 Grafton Street www.cairnscookingschool.com.au to book

T H U R S D AY S 6:00 P M

F R I DAY 6:00 PM - 9:00 PM

S AT U R DAY 3:00 P M

november

Cairns Cabaret Dinner and Show Cazalys 344 Mulgrave Road Treat yourself to a memorable night of dance, song and comedy! Tickets available for purchase at Cazalys reception.

Barr St Markets Grand Opening Free Event

18 & 25 S AT U R D AY

6:00

P M

S AT U R D AY 9:00 AM - 5:00 PM

november

Farmer Meets Foodie Forum & Food Truck Feast Mareeba International Club See Eventbrite for tickets

Petals & Pinecones Tea Tasting Launch Tickets through Eventbrite

Cairns on a Fork - Fork Ahoy! Cairns Cruiseliner Terminal

S AT U R D AY 12:00 PM -10:00 PM

T U ES DAY 10:00 A M

TUESDAY 6:00 PM - 10:00 PM

december

A Locally Grown Christmas by The Organic Experience Butchers Creek Hall Topaz Road, Malanda Tickets available through Eventbrite

Mantaka Community Garden ‘Kuranda-sprouts Seedsavers’ Free Event

Manoora Community Garden ‘Costa Comes Calling’ Free Event

S U N D AY 10:00 AM - 4:00 PM

SUNDAY 3:00 PM - 5:00 PM

SAT U R DAY 7:30 AM - 6:30 PM

The number and variety of food and drink events in Cairns keeps rising, and the change from last year to this has been especially impressive! The end of 2017, sees everything from Masterclasses to the ever popular Cairns On A Fork. If you have a food or drink event coming up, pull on our apron strings by emailing letschat@thedirtyapron.com.au and let’s get deliciously social!

Rachel Wilson

Owner, The Dirty Apron & Co - Food Marketing Specialists

december

Trinity Beach Sports Club ‘Italian Buffet Dinner’ Tickets available through venue

Cinderella Stories ‘Your Health & Nutrition Workshop’ at Dunwoody’s Tavern Tickets available through trybooking.com

French Provincial Cooking Rainforest Bounty Cooking School Malanda www.rainforestbounty.com.au to book tickets

M O N D AY 6:00 PM - 9:00 PM

M O N D AY 7:00 PM - 10:00 PM

S AT U R D AY 10:30 AM - 3:00 PM

december

Dragonfly Zen ‘Rawkous Christmas Special’ Tickets available through Rawkous Living

Shangri-La ‘Christmas Day Buffet Lunch’ Tickets available through venue

Surf Club Palm Cove ‘NYE Masquerade Ball’ Tickets available through venue

SAT U R DAY 5:00 PM - 8:00 PM

M O N D AY 12:00 PM - 3:00 PM

S U N D AY 6:00 PM - 3:00 AM

january

Sushi, Gyoza & Ramen Masterclass Cairns Cooking School

Indian Curry Masterclass Cairns Cooking School Tickets through Eventbrite

Nourish Wellbeing Convention Cairns Holiday Inn Cairns Harbourside Hosted by Nourish Events Cairns Tickets through Eventbrite

S AT U R DAY 3:00 PM - 6:00 PM

SATURDAY 10:30 AM - 1:30 PM

SAT U R DAY 9:00 AM - 4:00 PM

Tickets available through Eventbrite

2017/ 2018

Spencer 8

Patrick

Executive Chef/Owner Harrisons & Bistro H Well-renowned Michelin-star chef Spencer Patrick spends his days cooking, running two popular restaurants in Port Douglas, overseeing a team of chefs and creating exciting, new recipes for his guests. You’d be forgiven for thinking cooking is the last thing on his mind when he’s not at one of his restaurants, but that’s far from the case.

which quickly gained national attention and earned an esteemed OneHat rating in the Queensland Good Food Guide, which it has maintained to this day.

“I love cooking at home, and I think it’s so important to have the kids involved,” the father-of-three said. “I think the dining room table is the most important piece of furniture in the household. It’s when the family talk about the day, have a few jokes, laugh and eat.”

Harrisons cuisine is described as modern Australian with a classic English twist, and it has a distinct regional North Queensland influence, using produce, herbs and spices Spencer sources from local markets.

Spencer has been cooking for 28 years and has worked in some of the best kitchens in the world, including in celebrity chef Marco Pierre White’s kitchens in London. He was part of the team that achieved three Michelin stars with Marco and was head chef in three of Marco’s venues. Spencer earned his own Michelin star at 26 years old before leaving the UK and coming to Australia. After working with respected chefs at The Fenix in Melbourne, he and his wife Reina traveled around Australia – with food always in the back of his mind – before discovering Port Douglas. “From a chef’s point of view, when traveling I loved seeing where all the produce comes from and where to find the best produce available,” he said. “When we discovered Port Douglas we decided we wanted to live there.” Soon after moving to FNQ, Spencer opened Harrisons restaurant in 2007,

Harrisons has recently relaunched at the Sheraton Mirage, Port Douglas, while his Bistro H restaurant took over its site on Macrossan Street.

He also incorporates Kuku Yalanji traditional cooking methods into his menu when he can, techniques he’s learned from Yalanji friends. One of these dishes is fresh fish baked inside paperbark tree bark with local season herbs and spices, cooked like it was by the Yalanji for thousands of years. “I like to keep things real, and to me this is as local as it gets.” he said. When not working or cooking at home, Spencer devotes his time to his family – Harrison, 10, Madeline, 6, and Hunter, 5. “I love spending time with the kids and Reina, just having fun with them,” he said. “I really enjoy our family time.”

Bistro H - 22 Wharf St, Port Douglas (07) 4099 4011 Harrisons By Spencer Patrick Sheraton Grand Mirage Port Douglas, (07) 4099 0852

Melanie

Day

Pastry Chef becomes Insta-famous Cooking and social media is fast becoming a popular combination in the culinary world as foodies display their latest creations online. Award-winning Pullman Cairns International Head Pastry Chef Melanie Day is tapping into that medium with her assortment of mouth-watering desserts helping her gain some 12,000 followers on her Instagram page, @melday15. The humble chef, who has 17 years experience including eight as a pastry chef, can scarcely believe how popular her desserts have become online after friends and family encouraged her to start the page about three years ago. “With an iPhone, it makes it easy to take great photos,” she says. “I take photos of our desserts and post them daily. The page has just gone crazy with the number of followers it’s gained.” Getting the right lighting and not using any distorting filter is key in taking a great food picture, according to Mel. Her Insta-fame has even attracted international attention, with social networking community ChefsTalk and food website The Art of Plating

posting some of Mel’s creations on their own Instagram pages. Appliance giant KitchenAid has jumped onboard with Mel to promote their latest products. The local chef’s recent success has been something of a journey after getting her start in the industry as a regular chef doing à la carte in restaurants. It was in that role where she quickly found her true passion – making desserts. “You come to that crossroad and I wanted to do something I was really passionate about,” Mel says. “I’d already done my Certificate IV in Patisserie and so decided to find a job as a pastry chef.” Since starting at the Pullman five years ago, Mel has thrived; creating masterpieces featuring truffles, macaroons, eclairs, whipped caramel honeycomb and sticky date puddings. Her success in the kitchen has earned her a string of accolades including a silver medal at the New Zealand National Pastry Competition, gold medal in the 2013 Dilmah Real High Tea Challenge and being chosen as one of only 30 chefs to compete in the Savour Patissier of the Year

competition two years running. “I enjoy competing. It’s high stress but it’s worth it in the long term,” she says. “Savour Chocolate & Patisserie School owner Kirsten Tibballs founded and runs this competition and she has a massive following on Instagram. The competition has its own Instagram page, and they share competitor’s dishes throughout the competition which attract a lot of followers.” Indeed, Instagram has enabled Mel to connect with several celebrity dessert chefs around Australia building an invaluable contact base. “I go on Instagram now to follow the work of other chefs that I am inspired by,” she says. In between helping to prepare hundreds of desserts on a daily basis for hotel guests and presenting the very best of her work on Instagram, Mel reckons she’s finally living the dream. “I love being able to be creative and I’ve got the freedom to do that here,” she says.

Winning Cup The story of one of Queensland’s most iconic coffee growers, Jaques Coffee Plantation. Legend has it that in the mountains of Abyssinia (now Ethiopia), way back in the ninth century, a goat herder named Kaldi noticed his goats chewing on red berries from an unfamiliar tree with glossy green leaves. The goats became very frisky and Kaldi, curious, tried a few himself. Finding himself invigorated, he gathered some of the berries to take down to the local monastery. On hearing of the effects of the berries, the monks, horrified, threw the ‘Devil’s Fruit’ into the fire, which roasted the coffee berries, emitting a tantalising aroma and turning the tables on the fate of the goat herder’s innocent discovery. The monks worked out they could extract aromatic black liquid from the roasted beans, which they drank during prayers to keep them

awake. So, from the ‘Devil’s Fruit’ was born the ‘Gift from God’. The little berry soon became a very valuable commodity, traded around the world. Coffee houses and cafés flourished. Today, as a traded commodity, coffee is second only to crude oil on the world market. Jaques Coffee Plantation is a third generation coffee growing family business, pioneers of the Australian coffee growing industry. The original Jaques family coffee plantation nestled on the foothills of Mt Kilimanjaro, Tanzania, in East Africa. In the 1970s, due to the unstable economic and political situation, the Jaques looked to Australia to further their dreams of coffee growing,

and Nat and Linda arrived in Australia in 1978. Travelling around Australia, they found what they were looking for in North Queensland, being climatically similar to Arusha in Tanzania. They snapped up a virgin block of land on a priority lease north west of Mareeba, next to the Tinaroo irrigation channel.

The land was cleared, and 120,000 coffee trees, raised in a nursery, were planted out. Natâ&#x20AC;&#x2122;s brother Richard with his wife Marilyn joined the coffee project, Jaques Brothers Coffee. While waiting for the coffee trees to grow, along came two sons for Nat and Linda: Jason in 1980 and Robert in 1983, heralding the next Jaques coffee generation. Nat saw the need to develop a mechanical means of harvesting the coffee as traditional hand-picking labour was not as readily available as it was in Africa. A New Zealand berry picker was purchased and heavily modified to adapt for coffee harvesting. It was trialled on the first small harvest, which was lost due to the unsuitability and inefficiency of the machine. Nat returned to the drawing board, teaming up with an engineer and a draughtsman at NQEA shipbuilders in Cairns, and Coffee Shuttle One evolved.

By 1986, the coffee trees were maturing, with their first major crop of over 100 tonnes. Paul Keating, leading the Labour government, brought Australia to its knees with the predictable recession, forcing interest rates to 22%. Unable to maintain the massive repayments, Jaques Brothers Coffee Plantation was forced into liquidation. All that hard work wasted; dreams and hopes shattered! They left behind their homes, factories and the plantation with its huge crop waiting to be harvested. With their two young children, Nat and Linda walked away with just the shirts on the backs. With coffee in their blood, the Jaques shook themselves off and with their pioneering spirit rekindled, located their present block of land, which they cleared, contoured and prepared to plant out with another 150,000 coffee trees. Another nursery saw 50,000 coffee trees of stage 1 planted out into

the field. Their fifth year, 1996, heralded a beautiful flowering; signalling a good crop for the following year. However, the winds of misfortune blew in with the Department of Primary Industries (DPI) declaring a fruit fly eradication zone in North Queensland. Despite the insecticide and fungicide free status on the Jaques Coffee Plantation, the DPI arrived with no knowledge of the effects of their fruit fly spray on coffee and using 4-wheeler motorbikes mist sprayed the entire coffee plantation over 10 weeks. The crop aborted, and all the coffee trees were destroyed.

The Jaques’ motto of ‘Never Give Up’ was in full force. A new nursery was established and another 25,000 coffee trees were planted on a new section of the land. These present trees are producing over a tonne per acre. A highly stressful litigation process, and the largest civil court case in Cairns (with two appeals), eventually came to a settlement and the Jaques were able to plant out another 60,000 coffee trees. Access to a year-round supply of water is very important for coffee growing in Far North Queensland. The plantation has a license to pump the natural springwater from Emerald Creek, flowing along the western boundary of the property. This is supplemented by the Lake Tinaroo Irrigation scheme. The coffee is watered by a fully automated system only at night to minimise evaporation and leaf burn. Fertilisers are added to the water at critical bean development stages. The overhead irrigation system

has a special frost guard module that monitors the winter temperatures, which can dip down to near zero degrees. In a frost event, it automatically cycles water over the entire plantation to stop plant cell tissues from freezing, which would cause major damage. The Plantation offsets all its carbon via a large scale 80kW solar system installed over various parts of the property, covering electricity needs for the entire plantation including pumping, visitor centre, kitchen, underground car park, roasting factory, wet and dry processing plants and residences. The excess is fed back into the grid for credit, and used to offset any LPG used for drying and roasting. In the Jaques’ pursuit of environmental sustainability, they are also experimenting with bio-diesel trees, Sandalwood and African Mahogany. The coffee seedlings are raised in a nursery for twelve months while the fields are prepared and irrigation

installed. When the young trees are big enough they are planted out into the fields; it’s a continuous battle to keep the quickly growing weeds under control to prevent them smothering and killing the slow growing coffee trees. Once established, there is no rest on a coffee plantation with year-round attention needed. A well cared for coffee tree will last up to 70 to 80 years with major pruning every 9 years down to about half a metre to clear all the dead wood, as coffee beans will never grow on the same wood twice. They need regular fertilisation, some spread directly under the trees, others automatically added through the overhead irrigation via a mixing tank.

All leftover organics such as husks and skins from coffee processing are spread back through the fields as mulch to keep the soils healthy. Clean and green sustainable farm management techniques are utilised to minimise chemical use and the impact on the surrounding environment. Here in North Queensland, the monsoon or ‘Wet Season’ is usually from January to March, when it can rain weeks on end with the occasional cyclone threatening or damaging the area. The rest of the year is typically quite dry, and the coffee trees need irrigation. In their fourth or fifth year, coffee trees are mature enough to start producing commercial yields of coffee that can be mechanically harvested. In the Mareeba area, a special technique is used during the drier months of the year called water stressing. By slowly shutting down the irrigation block by block, all the trees produce flower buds in synchronicity, and then the trees are rapidly watered to trigger opening of the flowers all together, so the berries ripen together at harvest time. This all typically takes place through October and November each year, and it takes 8 to 9 months for the green coffee cherry to fully ripen.

Harvest is usually in the winter months, around June, July and August and it takes six kilos of cherries to produce one kilo of clean green beans. Present day count on the Jaques’ plantation is 85,000 Arabica trees, a semi-dwarf variety best suited to the local climate and growing conditions, producing a world-class roasted coffee: winning gold at the largest roasting competition in the Southern Hemisphere. The Jaques have a few little secrets on how to make a great espresso coffee at home using basic principles to get close to reproducing a café grade coffee. Nat tells us that the type of grind matters most for the perfect extraction to prevent destroying a perfectly good coffee. “You are aiming at 25 to 30 seconds for the perfect pour. Adjust your grinder too coarse and it will come out quickly and will taste as weak as dishwater. Too fine and it will come out really slowly, and be very strong and bitter. The ultimate balance comes down to a little experimentation to get the extraction to around 25 seconds even on fully automatic machines.

Mastering the milk frothing is sometimes a bit of a challenge, and we are looking to achieve smooth textured milk a bit like thick yogurt. Fill your milk jug to just over half, place the steam arm all the way into the jug and turn on the steam a good full turn. Lower the jug just under the surface of the milk to let a little air in to stop it screaming. Gently lower the jug keeping the tip of the steam wand just under the surface until the milk expands. Turn off the steam just before it reaches around 65C. Then pour your perfect coffee!”

Alberto

INTERVIEWS

AT THE

BUNGALOW

The word Italian seems to have become almost synonymous with food - meeting with the new Head Chef of the recently refurbished The Bungalow Hotel in Westcourt does nothing to dispel this notion. Alberto Torcia is now the culinary master of this newly rejuvenated establishment, and has brought to the kitchen nearly two decades of experience and a lifetime of passion for food.

Sitting in the very cool and inviting Plantation/Hampton’s style interior of The Bungalow, Alberto explains how he is leading the gastronomic overhaul of the kitchen. He has spent two decades cooking in a variety of kitchens both in Melbourne and Cairns. He tells us how his excitement for food was first ignited as a boy. “Growing up in Napoli, cooking was in the blood - helping Nonna cook ravioli in huge batches for the whole family” Under Nonna’s watchful eye, the young Alberto learned how to combine flavours and excite the pallet with sweet treats, as she was an expert in desserts.

“I knew then I really wanted to cook and to learn everything I could. I found myself working as an apprentice for Gualtiero Marchesi considered by most as the Godfather of contemporary Italian cuisine.” “In his kitchen, apprenticeships were tough, you really started at the bottom. We weren’t even allowed to speak until we had proved ourselves worthy of having an opinion!” Alberto cut his teeth with some of the best in the business while learning his craft in Napoli. After serving his apprenticeship in Italy, he was well prepared to work in a number of Michelin starred restaurants across Europe before finally moving to Australia 10 years ago, finding a place in the Melbourne kitchen of Tibero Donnini at the famous Donnini’s. From there, Alberto transferred to Donnini’s Cairns restaurants - Ciao Italia and Simply Italian at the Hilton.

When presented with the opportunity, Alberto was excited to become part of the regeneration of the Bungalow.

“This was set to be a challenge, I had the experience, and the passion and the new owners of The Bungalow were determined to make their mark and become a food destination for Cairns.” He has worked closely with the owners and his team to produce to produce an extensive menu featuring all the old pub favorites combined with other contemporary dishes. His influence has definitely changed the perception of this pub, with the new emphasis on value, quality and consistency, and also sourcing local ingredients wherever possible, ensuring a regular clientele of locals and tourists alike. On the weekends, their pig on a spit has reached icon status amongst patrons, and is just one of an array of traditional, well-presented burgers, steaks and homemade pies. The Italian influence can also be found with Alberto’s signature pasta dish, Duck Ragu with Parpadelle. They say the proof of the pudding is in the eating - and in this case, it’s unquestionably true!

The Bungalow 200 Aumuller Street, Cairns (07) 4051 3277 www.bungalowhotel.com.au

Great

Beer Found

Here Why is the popularity of craft beer exploding across the country? The Craft Beer Industry Association says the industry is growing with more than 70 million litres produced annually in Australia with production expected to continue growing. FNQ Food Magazine talked to four new local brewers who opened in the last two years to discover why craft beer is a burgeoning market.

Hemingway’s is a microbrewery, bar and restaurant that opened in 2016 in Port Douglas and is expanding to Cairns in 2018.

Barrier Reef Brewery opened in 2016, lead by head brewer and co-owner Cameron McPherson.

“More people are looking for high-quality beer,” said Hemingway’s head brewer Anthonly Clem, a brewer of 15 years. “Beer is absolutely best when it’s fresh. Having a local brewery means you’re able to supply locals with fresh beer that hasn’t been stored in a warehouse. “Craft brewing is an industry of innovation, science, chemistry and research. I think people’s eyes have been open to the quality and variety available.”

The brewery supplies a number of local restaurants, hotels and resorts and have tasting nights on Thursdays and Fridays. Cameron said the palettes of Australian beer drinks are changing. “People are looking for different taste experiences in their beer that the bigger breweries can’t provide with their bland recipes,” he said. “People want better quality beer. “Craft brewers use top-quality ingredients and take a lot of time and effort to make beer properly. We’re not churning it out.”

Coral Sea Brewery opened earlier this year as a wholesale producer to local bars and pubs.

Macalister Brewing Company is a small brewery that includes a 40-seat bar.

“The quality of craft beers and their flavours are a lot better than the normal bland beer,” said head brewer Morgan Hind, who has been a brewer for six years. “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.”

Like all craft head brewers, Rob Callin spends a great deal of time on research and development to come up with a good brew. All his beer is unpasteurized, unfiltered and preservative-free. “We have been overwhelmed by the demand and local support for craft beer. “The feedback is that what we do is authentic and personal, and of course tastes good!

Gin Blossoms

The Barefoot Drinker, Far North Queensland

There’s no doubt that Gin has become one of the most celebrated spirits in the world, not only is it the key ingredient to many classic cocktails; the Martini, Singapore Sling, Tom Collins, Gin Fizz to name a few, it’s now gaining popularity as a sipping spirit, or an easy drinking mixer. Over the last five years the growth in the sector has been unprecedented - Australia’s love affair has driven growth by more than 36% in the last five years. It’s become so popular that in every major city you will find Gin bars popping up, and even better the range that is available in those bars has improved dramatically.

All gins are made from grain or grape, and by law to be labelled as Gin it must contain juniper berries. Other botanicals are added along the way, typically things like bitter orange peel, and combinations of other spices, such as anise, cinnamon, nutmeg, coriander and angelica root (wild celery).

Our demand for high end, high quality Gin has meant that Australian distillers have lifted their game. Australian Gins now rank amongst some of the best in the world, taking centre stage at many competitions, and walking away with big chunky gold medals at international shows.

These new kids on the block, or some cases old heads running young businesses, all want to show that they are at the top of their game, and make their mark. Obviously not all distilleries are knocking the ball out of the park, but when they get it right, boy it makes for great drinking.

There’s also been the same growth in small scale distilleries wanting to ride that wave of popularity, as Gin is a lot cheaper to make than other spirits, and quicker - especially those that need to spend time in oak such as whiskeys and good rums. While a lot of other clear spirits, like vodka for example, are meant to be as flavourless as possible, Gin flourishes in the other direction; allowing for far more interesting flavour profiles. It allows the distiller to unleash their creativity and try their hand in new directions.

The Barefoot Drinker, Far North Queensland.

With all these new distilleries, some want to show what they can do; what they are capable of, and they are pushing boundaries, not just content to use the “old school” flavour profile, they are grabbing Australian native botanicals and charging ahead like a bull at a gate.

Reviews are written based on drinks in the tropics, not based on a guess how they will go in tropical heat! for further insight www.barefootdrinker.com

McHenry Navy Strength Gin

Arch Rose Signature Dry Gin

Melbourne Gin Company Dry Gin

West Wind The Cutlass

Mt Uncle Distillery Botanic Australis

Hailing from Tassie comes this London dry style gin made using pure Tasmanian spring water, juniper, citrus peel, coriander seed, cardamom, orris root, star anise and finger limes. Well balanced between the flavours of the juniper and coriander, with that citrus giving it a burst of flavour and a long finish. Makes a great martini, but it’s got a high alcohol so watch out. Around $90

Coming out of Sydney’s first distillery in over 160 years, this has over fourteen botanicals that are distilled separately, using some interesting natives such as Dorrigo pepper and Australian blood limes. The Juniper berries come through very strongly, but it’s balanced by the citrus and the peppercorns. This makes a freaking awesome Gin and Tonic. About $75

Eleven botanicals are separately distilled in a special still that is more commonly used for perfume making, so that each retain their delicate flavours. And it works to produce such a crisp clean, slightly cloudy gin. It’s a classic dry style, very well balanced, I got touches of creamy nut from macadamia. Perfect on ice. $70.

Western Australia is more known for mining, diamonds, and remote rocky vistas than for its superb gin, but that’s changing. The West Winds range is easily found all around the world now after taking out a swag of medals at world competitions with their rich and quite powerful (50%abv) gin. It feels quite dense in the mouth with bush tomato and coriander seed at the fore. You could easily drink a fair bit of this on ice. $75

The team at Mt Uncle knock out one of Australia’s most distinctive gins. They use fourteen botanicals including river mint, lemon myrtle to produce a gin that gives you a different predominant flavour every time you take a sip, it’s peppery, then citrus, then the juniper, it’s always changing. Makes a superb martini, no vermouth needed here, the spirit is that easy to drink straight out of the bottle into a martini glass with an olive. It’s big, bold and has got enough going on to make a lot of rum, whiskey or bourbon drinkers sit up and take notice. $80.

A New pathway for young chefs

MATTHEW Lonne is inspiring the next generation of chefs across Australia.

with Matthew impressed by their growing abilities and willingness to learn on the job.

Arising out of a need to find long-term, committed chefs in the high-pressure hotel game, the Pullman Cairns International executive chef got thinking and soondeveloped an innovative training program focused on retention.

“We take their training above and beyond what other places might offer. For instance, we take our apprentices down to Rusty’s Markets, give them $20 each and tell them to find a food they’ve never cooked before. That weekend they come back and incorporate it into our hotel buffet,” he says.

The programtakes local apprentice chefs doing their Certificate II in Kitchen Operations at TAFE and puts them through a culinary masterclass at the Pullman’s kitchen with a view to them staying on. “Within the first year of the program it was really hard, because with first year apprentices you don’t really see a return on your investment for about 12 months as they learn the ropes,” Matthew explains. “But after that, we got a flow-on effect where as one would qualify another would start. And we had people that wanted to be here that were well and truly more skilled than our previous short-term cooks because we had trained them.” The main advantage of the program is in its variety, with the apprentices exposed to all manner of dishes and cooking styles to take their culinary skills to the next level. “We do things like buffets, à la carte, pastries, banquets, 24 hour room service – it’s a huge variety,” Matthew says. “If you were to do your apprenticeship at a little restaurant, you might only learn three menus. Here, you’ll learn 20 or 30 menus. “There literally is no limit to what we do.” The Pullman kitchen has between four and five first, second and third year apprentice chefs at any one time under the program, 22

Ice carving classes and learning how to fillet a fish alongside fish mongers are also incorporated in the training program. Seven apprentice chefs have already qualified through the Pullman since the start of the program three years ago, with a further two expected to qualify next year. The program’s success hasn’t gone unnoticed by the Pullman’s parent company, with the AccorHotels group now running it at Novotel Cairns Oasis Resort, Pullman Reef Hotel Casino and several hotels across Australia following a Queensland Government Regional Training Award in 2015. With 23 years in the kitchen, Matthew is more passionate than ever about seeing young chefs succeed through a program that gives them lifelong skills in their chosen career. “Fundamentally, everyone’s in the same boat. We can’t find long-term chefs but a lot of the industry has got lazy on apprentices because they look at it as a bad investment or a lot of work,” he says. “It’s one of these things where you’ve got to put the effort in but the return is enormous.” Matt Lonne Executive Chef Pullman Cairns International Hotel & Novotel Cairns Oasis Resort

Matt

Lonne

Swipe Right for

Farm Fresh Produce

An innovative initiative by North Queensland farmer Erica Hughes is set to revolutionise the paddock-to-plate experience for farmers, commercial foodies and consumers.

web-based app will allow people to search or advertise products in their preferred location, bridging the gap between fresh produce and the consumer.

Erica is behind Farmer Meets Foodie, an online application that connects producers directly with restaurants, cafes and commercial food outlets that want fresh, local produce. The

“There is currently a huge interest in the paddock-to-plate concept, however, from a commercial foodies’ point of view, this is not always easy to achieve.” Erica said. “Farmers

As a farmer, she wanted to come up with the most effective way to sell produce to commercial outlets. Having had first-hand experience sourcing local produce for a large event made her keenly aware of the need to make it easier and less time-consuming for commercial foodies to access fresh food. “The motivation for Farmer Meets Foodie was simple: getting local produce on the plate, reducing food miles and having the story behind how food was grown known to those who are eating it,” Erica said.

and chefs are both time poor and very busy making amazing food, so this app will be a very efficient way for them to connect directly. “Never has the consumer been so interested in where their produce comes from and how it is produced. They want to know what’s in their food and how it was grown, while visitors to the region want to taste and experience local produce.” Thanks to the backing from the Queensland Government’s Ignite Ideas Fund, the webbased app is currently in its testing stages and is expected to launch in early 2018. Initially it will include the region from Bowen to Cairns with plans to expand throughout the state and across Australia and will include a huge range of produce such as fruit, vegetables, coffee, tea, nuts, meat and seafood - pretty much anything edible that can be grown or harvested! Erica’s passion for supporting farmers, sharing the stories behind how food is grown and supporting commercial foodies in their commitment to using local produce was the driving force behind Farmer Meets Foodie.

While the app is currently in the testing stage, Eric has already received widespread support from farmers and commercial foodies . “There is no doubt in my mind that consumers are becoming more discerning in their purchasing,” said Paul Fagg, Business Development Manager for Skybury Coffee, one of Australia’s largest and most successful coffee plantations and a huge supporter of Farmer Meets Foodie. “Not only are they looking for quality and consistency, they are demanding transparency on how produce is grown. For the producer, this trend is a tremendous opportunity to build a strong narrative around the care and passion they put into delivering quality local produce.” The app will be on show at the inaugural National Agricultural Day November 21 at the Mareeba International Club from 10am to 5pm and at Ringer’s Rest in Mareeba from 5:30pm to 9pm.

For more information email info@farmermeetsfoodie.com.au or visit www.farmermeetsfoodie.com.au

There’s no doubt that Far North Queensland’s newest restaurant, AquaLuna at the Cairns Aquarium is a beautifully unique and dynamic dining experience - unrivalled in sheer scale by any other Australian restaurant. Renowned Cairns chef Jarrod Donkin, who has more than 30 years’ experience in the industry, leads an experienced team from the purpose-built restaurant with state-of-the-art kitchen equipment, delighting local and visiting food lovers with exceptional meals and memorable dining experiences.

Goldstein Vision oven, which uses the latest technological and scientific expertise to ensure meals are cooked perfectly every single time. What also makes AquaLuna stand out among the rest, is its team of 20 chefs, recipes created by Chef Chris Wilson alongside Jarrod and the focus on featuring only the best ingredients for all dishes. “We have long-standing connections with suppliers, which enables us to source only the finest and freshest seasonal produce available,” Jarrod said.

Featuring contemporary and innovative dishes - showcasing local and Australian produce, and catering for all palates as well as vegetarian, vegan and gluten-free - the menu highlights the best of Italian cuisine. The Degustation menu shines with creativity and offers a choice of 5 or 7 courses.

“Recipes and ideas from the rich Italian culinary tradition made contemporary. Clean and conceptual, every plate on our menu begins with an idea, colour or memory, then we elaborate, add and subtract, reduce ingredients to their essence. An evolution of tradition.”

The seating capacity is 180, which includes the intimate Under the Pier air-conditioned dining area where guests dine alongside a 70,000-litre shark tank while also being able to view chefs at work in the open kitchen. The restaurant’s outdoor Daintree Deck was designed to recreate the beauty and diversity of the Daintree Rainforest, making it the only fine dining experience in Cairns where the rainforest really does meet the reef.

The restaurant’s experienced service team originates from all over the world, while new industry employees are given the opportunity to learn new skills.

AquaLuna is open 365 days a year for breakfast, lunch and dinner. Jarrod and co-owner Gordon Kean, who were part owners in the popular Trinity Beach restaurant L’Unico, have spent $700,000 on the restaurant alone. They have sourced some of the most modern equipment available including a top-of-the-line

Jarrod said all his staff are thrilled to be part of the newest Aquarium in Australia. “We feel so fortunate to be asked by Daniel (Leipnik) and Andrew (Preston), founders of the Cairns Aquarium, to come and take on the restaurant,” he said. “They could not have been more helpful, and I have the utmost respect and admiration for these two amazing gentlemen and their incredible fortitude.” Aqualuna 5 Florence St, Cairns

The Story of COFFEE

The countless properties of coffee have ensured that this amazing berry has prevailed to become the most ubiquitous drug in history - accepted and celebrated across the world. The rich diversity of beverages pressed from the espresso machine (a French invention which the Italians laid claim to!) offers a coffee experience that can be both loved, and judged, by the individual. Most of us in the industry have a passionate interest in (or healthy addiction to?!) the magical bean that can create the greatest range of hot and cold beverages. I have been 28

fascinated by espresso; the history, the machines, and the magicians that put it together, for over twenty five years. I love it all! I soak up everything I can learn about the bean. And my favourite part of learning about coffee, is discovering how much there is to learn. Coffee cherries are produced on two species of plantlife: the exalted Arabica tree, and the less revered Robusta bush. Like most tropical fauna, the range of spices in both is immense. The alluring caffeine is present through the entire tree or bush; it is present as a pesticide,

which is a common aspect of popular tropical fruit and trees, especially tea and cocoa. The Arabica tree is photosensitive as a juvenile tree, so for the first 12 months, the sprout/sapling is very sensitive to the sun and will get burnt without the protection of the rainforest canopy. The Robusta bush grows in a greater variety of locations and is heartier - being a bush, it has less mass to grow and develops a much lighter root system. The productivity and attributes of the cherry are also different. The Robusta develops more oil in the bean and is known

PART ONE: The Science of Coffee Will Neville

‘Coffee Lover & Owner of Wharf One Cafe’

for the coffee crema, as well as the viscosity of the steamed milk.

for the strength of flavour it produces in the cup. Although not popular in the marketing of specialty coffee, Robusta beans have amazing qualities and deliver much richer crema per cup. It’s impossible to underestimate the role of nitrogen, in both the coffee and the milk, when making delicious coffee. Farmers understand how imperative it is to have an appropriate level of nitrogen in the soil, because nitrogen is the binding agent for protein. Protein is the building block for organic matter. Nitrogen is crucial for healthy plants, and has a major effect on the espresso coffee we drink. It is nitrogen which is responsible

Coffee cherries can only be picked when they are ripe and red, and must be processed straightaway. There are two methods for processing: there is the manual method of sun drying - spreading the beans out on a mat, or tarp, during the day so the hot sun dries the skins and flesh, and then packing away at night so no dew or moisture forms on the drying cherry. This process is repeated for up to 10 days, until the green bean is freed from the skins by agitating the beans, and finally husked in the wind, like rice or grains

in the traditional method. The second method (which has been around for at least 130 years, and may well have been developed in Far North Queensland) is water processing, which is a much more efficient method - the fresh picked cherry is washed in warm water and then tumbled to remove the outer skin and the juicy pectin layer. This is then further processed by ‘float scoring’ and air pressure to remove all foreign matter, as well as poorquality beans. This system produces a graded bean, allowing greater options in the selection for roasting and blending.

Roasting coffee is the art of exciting an endothermic process to create an exothermic reaction, this is where the pyrolysis (decomposition through high temperatures) starts occurring. In laymanâ&#x20AC;&#x2122;s terms,

this means we put heat into the bean until it starts to produce its own heat through to the second crack when the change is permanent. Various reactions will take place based on the green bean moisture content and oils and

the evolution of heat energy, the availability of oxygen and the capacity for the carbon dioxide produced to vent from the process. The secrets of roasting are the masterful art of selecting and blending beans, combined with

temperature and air control in the heating and cooling of beans. Australian coffee culture is world leading in the expectation of fresh roasting. It has been the global norm that beans would be between three to twelve months past the roast date when they are consumed. Lavazza is a leader in many coffee technologies, and some 25 years ago they perfected nitrogen packaging. This is filling the coffee bag with nitrogen when the beans are packed. It will slow down the aging process while the beans are in the bag, however the beans age rapidly once the bag is opened. Baristas can notice the difference in beans the day after opening the bag. The luxury that we

enjoy all over Australia, from the largest cities to the most remote towns, is freshly roasted coffee. The roasting process, as with other cooking, is to breakdown protein creating unstable sulphurs that become the aromas and flavours that we adore in our fresh coffee. Once roasted, the coffee beans will release nitrogen, developing the complexity and depth of flavours, for around ten days. If the coffee is too freshly roasted, the nitrogen content is too high and the flavours are underdeveloped. When we look at espresso in the cup, most people assume that the crema is a sign of quality. In fact, it is the combination of nitrogen

and oil which results from the extraction process. In an espresso machine, we are using finely ground coffee and hot water under pressure to extract the oil from the roasted bean. This is the main point of difference in espresso, compared to other styles of coffee. If the bean is too fresh from the roast, the crema will be in abundance because the nitrogen content is too high. Ideally, you would make espresso coffee with beans that are rested for ten days and no older than thirty days - once the coffee is older than this, the oils begin to dry and the nitrogen is depleted as decay sets in. At this stage, the microfungus begins to grow and the product is departing rapidly from its optimum stateâ&#x20AC;Ś a fascinating plant from beginning to end!

Taste the Mungalli Biodynamic Difference! In the rolling green hills of the Southern Tablelands, you’ll find Mungalli Creek Biodynamic Dairy & Farmhouse Cafe. A place where Jersey, Swiss Brown and Aussie Red cows graze on lush organic pastures and happy chickens roam and forage. The Farm is in a stunning location, bordered on three sides by World Heritage Rainforest, and looking out to Queensland’s Highest mountain – Mt Bartle Frere and the famous Millaa Falls and waterfall circuit is nearby. It’s a family affair run by Rob and Dan Watson and their team. The Watson’s have been farming Biodynamically in this pristine piece of paradise for over 30 years and they’ve 32

developed quite the following over the years. Their fan base now extending to up and down the East Coast of Australia, though locals are unsurprisingly loyal advocates. The Biodynamic journey started some time ago, when brothers Rob and Danny Watson took over the family farm from their parents Herb & Pat in 1986. At that time, it was still a conventional farm, but brother Rob had a different vision, which was comparatively unconventional as he set his sights on converting the farm to Biodynamic, a method of farming originally hailing from Rudolf Steiner’s teachings in Europe and relatively unheard of at the time. Ethically and

sustainably driven to provide their customers with nourishing and naturally perfect food – Mungalli Creek uses no chemicals or pesticides on the land and a range of Biodynamic preparations to build life-giving hummus rich soil. It obviously makes a difference as there is an undeniable difference in the quality of the products they produce. Thirty years on, Mungalli Creek now boasts a tantalising array of hand-crafted award winning products. Whilst Rob and Dan’s vision is to regenerate the farmland and produce the best milk, yoghurts, eggs and cheeses for the community, they also want visitors to our beautiful region to be able to enjoy the natural beauty of the farm – to experience and taste the Biodynamic difference! The Mungalli Creek Farmhouse Café – the boy’s original family home looks out to the magnificent Mt Bartle Frere. Located just

www.mungallicreekdairy.com 254 Brooks Rd Millaa Millaa,Queensland

outside the Millaa Millaa township, it’s a place for lovers of fine food – boasting the “World’s Best Cheesecakes”. Chef Tracie revels in unusual and surprisingly delightful taste combinations using local native fruits, seasonal produce, local coffee, chocolate and spices – my favourites are Moroccan Date & Orange, Pomegranate & Rose, Avocado & Lime, Lavender, Native Raspberry & Mint ….. flavours change daily! If it’s savoury you crave, don’t miss their signature Cheese platter or famous Ploughman’s Lunch and all diets are catered for. There is also an array of local crafted gifts from the many Tablelands’ artisans for sale on site too. From family home to Farmhouse Café it has retained it’s warmth, homeliness and even Mum Pat’s famous Mango Chutney!

TROPIC HEAT a man, a chilli, a mission

Fenglehorn Sweet Chilli Sauces are handmade in Cairns, Far North Queensland by Michael Hayman (aka StubiusFenglehorn). Using single varieties of Chillies in each sauce, the philosophy of Fenglehorn is to celebrate the natural flavour and heat differences of each Chiilli variety without fillers such as Tomato or Capsicum. All natural with low sugar, no thickeners or preservatives, these sauces are handmade from over 95% Australian grown produce.

citrus palate, Michael quickly realised he had too much fruit to use in day-to-day cooking and set about making a Sweet Chilli Sauce with some real body and heat.

The adventure all began several years ago when Michael was given a few Habanero chillies from which he grew a small crop of heavy fruiting plants. Not knowing at the time that Habanero Chillies possess a legendary heat and a definitive

Despite this still being nothing more than an enjoyable pastime and a great Christmas gift for friends, Michael decided he wanted to make a Jalapeno Sauce to compliment the Habanero. Considerable experimentation was involved to create a

Following a standard Thai Sweet Chilli Sauce recipe, Michael reduced the sugar and added some extra flavours, thus creating a magical formula for what has been described as the sauce that bridges Sweet Chilli and Hot Sauce into a perfect storm of sweet heat and punchy flavour.

sauce that was sweet, yet true to the Jalapeno flavour we all know so well. People soon started talking about going commercial so it was inevitable to create a medium heat sauce (the orange on the traffic light system) as well as a Super-Hot sauce from the Carolina Reaper. Thus was born the Cayenne and Supernova Uberlava, respectively. Fenglehorn Sweet Chilli Sauces use 100% Queensland grown chillies and are a celebration of flavour with a heat level for everyone! From the family-friendly Jalapeno & Cayenne to the serious heat of the Habanero & Supernova Uberlava, Fenglehorn is â&#x20AC;&#x153;Sweet Chilli Sauce, but not as you know itâ&#x20AC;?.

Fruity and sweet, this Jalapeno sauce is mild and distinctly loyal to its name. Garlic for richness and a hint of citrus in the back of the palate.

Medium building heat with a gentle smokiness, the Cayenne is the great all-rounder. Ginger and citrus give this sauce some real edge.

*Mix with hummus for a sensational dip*

*Family friendly â&#x20AC;&#x201C; dipping, marinades etc*

The flagship product, the Habanero sauce packs heaps of flavour and plenty of heat. Hot, sweet and tangy with genuine Habanero fruitiness lingering on the palate. *Use with chicken wings, steak, prawns*

GETTING PERSONAL IN THE KITCHEN

Donna Wild with

Author, Blogger & Nutritionist

Q: What food did you eat growing up?

Q: What made you interested in vegan food?

Date-Night Ready, Vegan Pasta Florentine

For most of my childhood, my family had cereals for breakfast and Homebrand everything for snacks and lunches. Fruit was always available, too. For dinner, we had traditional meals like the ones my mum grew up with: meat roast, spag boll, lasagne, tuna casserole. It was meat and three veg style—or rather, meat, dairy, and an occasional cooked vegetable.

I experimented with so many diets before finally arriving at my current lifestyle. Going plant-based changed my life, but it was a long journey to get here. I have come to understand how the food you choose each day shapes your body. My confusion around food is finally gone. I take 100% responsibility for my body, and because of that I have followers across my online networks enjoying the body-shaping power of my specially-designed program, Food Dynamics for Weight Loss: The Taste and Flavour Solution.

This creamy pasta Florentine is a dream of a recipe. Dairy-free, packed with flavour, and as slimming as it is satisfying. And the best part? It only takes 25 minutes to prep, and then it can sit in the fridge for up to a day. So plan ahead for that romantic date night, and pop this baby in the oven just before you want to eat.

Q: What was your health like on your childhood diet? I used to be chubby, sick, and miserable. From a young age, I’d been suffering from chronic bellyaches and aches in all my joints, so I started seeing every specialist in the area to try to fix the debilitating pain. I had my bones cracked, my body prodded, and tablets pumped into me. When I was thirteen, my doctor diagnosed me with juvenile rheumatoid arthritis, and I was medicated until my stomach lining split just twelve months later. By the time I reached seventeen, Australia’s top specialists had diagnosed me with Rheumatoid Arthritis. They told me to stop dancing, predicting that my body would be crippled by age twenty-two. I also suffered from candida, bloating, sadness, and low selfesteem.

Q: What’s your lifestyle today? I’m a mum, latin dance champion, successful blogger, published author and speaker, and thriving human being, and I’m in the best health of my life. Less than three years ago, with a nine-month-old daughter at home, I became an Australian Latin Dance champion. I was thirty-three years old. I have zero pain, and every morning I see the body I once dreamed of in the mirror. My face is more youthful now than it was ten years ago. I feel energetic, powerful, and beautiful inside and out. I know what it’s like to feel rejected, lost, and miserable—and I don’t want anyone else to go through the same thing.

Like all my recipes, the food dynamics here are beautifully body-shaping. The cashews, white beans, and spinach are especially slimming. Enjoy your date night totally guiltfree. Simple, Slimming Ingredients 200 grams spaghetti (I use gluten-free spaghetti - it cooks a little faster so be prepared for that or it’ll turn to glue!) 1/4 cup vegetable stock (Check the label and choose a vegan, preservative-free, organic option.) 1/2 cup raw cashews 1 can (425 grams) white beans, drained 1 Tbsp tamari (or soy sauce) 2 Tbsp miso paste (Get organic if you can) 1/2 tsp mustard powder 1/2 chili flakes (optional!) 1/2 cup gluten-free bread crumbs 2 tsp fresh lemon juice Large handful (or three!) spinach, chopped

Photos by Mick Fuhrimann Step-by-Step Instructions Note: This recipe can serve up to six hungry hotties. Cut it in half for date night, or enjoy leftovers later in the week! Get the party started by bringing a large pot of water to boil. Once things get rolling, add your spaghetti and cook until al dente (about 8 minutes). Drain, then transfer to a large bowl. Add your spinach to the pasta, stir it up a bit, and set aside. Give those cashews some

2. 3.

love. Process (in a high-speed food processor) until they are finely ground. Then add about 3/4 cups of water and blend until smooth. Ta-da – cashew cream! Now add in your white beans, tamari, miso, lemon juice, mustard, chili, and another cup of water, and process until everything is smooth. Pour that creamy sauce over your pasta, and mix it all together. Transfer to a baking dish, sprinkle your breadcrumbs on top, and cover. ---- If you’re ready to eat now, then

serve hot. If you’re planning ahead (you’re smart and sexy, hey?), your pasta can party in the fridge until tomorrow. Add an extra 10 minutes to your cooking time. When you’re ready to eat, preheat your oven to 175°C. Once it’s hot in there, pop in the pasta Florentine for 5 minutes, stir, and if needed give it another 5 minutes. Plate up and serve – and enjoy the warming, body-shaping, romance-making magic of this flavourful meal!

EAT.LIVE.SHARE “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.” Margaret Mead

The World Kindness Movement was founded in Tokyo in 2000, by a small group who envisioned that a more compassionate and peaceful world was possible, and could be ignited by random acts of kindness. Bolstered by the film Pay It Forward in 2000, the kindness movement has continued to grow in strength and numbers, as more and more people shift away from the greediness of the 80’s, the apathy of the 90’s, and the confusion of the 00’s – or however you decided to say it! Brought to the attention of the world by a viral internet post; pending coffees (known as Caffe sospesso) began in the working-class cafes of Naples, Italy, as an anonymous gift - when someone who had experienced some good fortune, would pay for two or more coffees, but drink only one, leaving the others in ‘suspension’, or pending, for someone else.

Catherine Pacey introduced the ‘Pay It Forward’ concept to Eato’s Café in August 2015, and since then, she says “I’ve been blown away by the generosity of our community!”. The Cairns public have shown how big their hearts are, writing kind notes on the dozens of coffee gifts (and even meals!) purchased for the Pay It Forward wall. The ‘little café that could’ has been making a difference in the community since November 2014, through empowering school leavers and long-term unemployed people with positive motivation and practical training. Eato’s has one of the highest employment uptakes in the Work for the Dole program, having helped 110 jobseekers find employment. As a non-profit organization, their success directly benefits the community, with donations made to local charities (including the 38

FNQ Hospital Foundation, YAPS Animal Shelter, Harald’s House and Ruth’s Women’s Shelter) totalling over $50,000. We all know that life can be very testing, and at times you may be a bit down on your luck, or your pay just doesn’t stretch to indulging in a Barista-made coffee, but how comforting to know that the community has your back, and without knowing you or your circumstances, they have opened their wallets to remind you of that… Open Monday to Friday between 7am and 2:30pm: head down to Eato’s Café at 45 Grafton Street, when you need reminding of the good in the world!

We are the Tattooed Sailor Coffee Roasters Driven by an EXCELLENCE in coffee and a HEARTY SENSE of ADVENTURE!

We believe in constant learning, sharing our coffee products and knowledge, having fun and enabling personal achievement within our company, our coffee growing community and our customers!

Tattooed Sailor Coffee Roasters @tattooedsailorcoffeeroasters ian@tattooedsailor.com.au

As specialty coffee roasters, we search for sustainable and ethical green beans wherever possible, conscious of the impact our purchasing decisions have on coffee growing communities, whilst bringing you the most delicious coffee from the far corners of the world.

+61 420 901 414 www.tattooedsailor.com.au 176 Newell Street, Bungalow Cairns, Queensland, Australia 39

Buying Local is a

Community Investment

Being a passionate local foodie is a badge of honour, worn with pride. The enthusiasm is infectious, possible of persuading even the most budget conscious shoppers to turn away from the frozen food aisle. Sourcing amazing local produce is an adventure in community spirit and has a bounty of great benefits to everyone involved.

CRISP, JUICY, FRAGRANT… FRESH! For foodies big on flavour local produce really sells itself. When you buy local you are eliminating all the food miles of transit time that zaps the best from your produce time. We live in a massive country and the food miles are huge. Locally grown fruit & vegetables are tastier because they don’t 40

need to be picked early to withstand the tyranny of distance. To make matters worse, lots of produce is coldstored long-term before it gets to us, further degrading the flavour and nutrients.

By comparison, buying local gives a strong sense of confidence of good practices. It’s important the standards used in growing, packaging and transportation are known and trackable.

IT’S SO MUCH CHEAPER!

There’s also that warm fuzzy feeling knowing your food has a story - possibly grown by a mate of a mate who just lives in the next town.

Visit any of our farmers’ markets right now and you’ll find the tomatoes are going crazy, there’s passionfruit everywhere and eggplant are the cheapest you will see all year. You won’t find local avos or mangoes, because they’re just not ready yet. When you buy in season, the produce is plentiful and the prices are low. Take advantage of this bonanza! In the height of mango season you’ll get a box of mangoes for $4, and at the moment one mango costs that in the supermarkets. Look to markets and small green grocers to maximise your food dollars.

MORE KNOWLEDGE ON THE SUPPLY CHAIN Remember when people caught Hepatitis A from imported frozen berries? Or when horse meat was discovered in beef lasagne? Not knowing a food’s provenance can certainly invoke a sense of terror when something goes wrong.

LOCAL SUPPORT BUILDS INDUSTRY The economic impact is the biggest benefit to the community, but it’s also the hardest to see. When you buy locally made produce, that money is much more likely to go into the community’s pockets as farmers are often small businesses and not global corporations. So move over hipsters! Foodies with fierce local passion are on trend and popping up all over the country. Invest in your community and everyone benefits.

Nicky Jurd Precedence

The Drink That Won Jacob Cohen the National Final of the Southern Comfort Travelling Tales Cocktail Competition Inspired by his Irish Grandfather’s tales of prohibition and bootlegging, and his wise words “There are few sweeter things in this life than the tantalising combination of Southern Comfort and beer”

THE BOOTLEGGER

Created by Jacob Cohen, Three Wolves Cairns

INGREDIENTS:

METHOD:

• 60ml Southern Comfort • 25ml NOLA rebirth Pale Ale/Aperol/honey reduction • 20ml lemon juice • 1 barspoon saline solution (5pt salt/1pt pepper)

Add all ingredients to shaker. Add ice. Shake. Double strain into chilled coupe glass. Garnish with hop flowers pegged

WINNER OF KING OF THE REEF AT THE TNQ BEER AWARDS FOR BEST LOCAL BOUTIQUE BREWERY 0478 729 222 2/17 Johnston St. Cairns QLD 4870, Australia

info@barrierreefbrewing.com.au Barrier Reef Brewing Co.

Tap-Room tastings 5-7pm on Thursday and 4-6pm on Friday or available at good restaurants and bars throughout the North 43

Beetroot and Goats

Cheese Salad INGREDIENTS 2 large beetroots 4 tablespoons olive oil 4 tablespoon candy roasted and spiced walnuts 4 tablespoons roasted pumpkin 4 tablespoon brandy soaked dried figs thinly sliced 4 teaspoon sea salt flakes 1/2 teaspoon black pepper 2 tablespoons orange juice 3 cloves of garlic, finely chopped 2 tablespoons red wine vinegar 6 thin slices sourdough bread, toasted 80 grams goat cheese 40 g baby spinach 20g thinly sliced Spanish onion. Micro greens, cracked black pepper, edible flowers and chopped parsley (for garnish) Walnuts: ½ tsp cumin, ½ tsp paprika, pinch of cayenne, 1 tbls brownsugar, 1 tbsp maple syrup, 2 tbsp melted butter, 1 tsp sea salt flakes. – bake on 160c for 8- 10 minutes. cool Pumpkin: Dice into small cubes, blanch in boiling water for 2 minutes, toss in olive oil, add ½ tsp cumin and 1 tsp sea salt flakes and roast on 220c for 10-15 mins. Cool Figs: Slice dried figs and add 2 tbsp brandy, 2 tbsp brown sugar, and 1 star anice, marinate for at least 2 hours

INSTRUCTIONS 1. Trim the greens off of the beetroots, and place in cold water with 1 tbsp salt . 2. Bring to a simmer 3. Cook until a skewer will penetrate with a little resistance. Cool 4. Peel beetroots in cold water and cut the beetroot into 1 cm squared pieces. 5. Drizzle with 1 tablespoon of olive oil. Sprinkle with 1/2 salt and black pepper. 6. Toss with the red wine vinegar and with the orange juice 7. Add walnuts, figs and roasted pumpkin, 8. Assemble the salad with baby spinach, thinly sliced Spanish onion crumbled goats cheese and toasted sour dough bread croutons. 9. Sprinkle with micro greens, cracked black pepper and chopped parsley. 10. Enjoy immediately!

“My love and passion for food started when I was young. Travelling around the world with my family I got to experience many cuisines and cultures which inspired me to join the trade at an early age of 16 with the Novatel Accor group. 24 years later I still love working with food and learning new flavours.” Ben Parker I Head Chef I The Jack I Cairns

365 DAYS A YEAR

SHOPS 5PM-11PM

FOOD 10AM-11PM

MASSAGE 12PM-11PM

71-75 The Esplanade, Cairns QLD 4870 45

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The Bungalow

106

Jafflehead

The Jack

108

Jaques Coffee

Three Wolves

110

La Fettuccina

Thala Beach Lodge

112

Mama Coco

Tia’s Cafe

113

MOIM

Vitalia’s

114

Mungalli Creek Dairy

Waterbar and Grill

116

Nick’s Restaurant

Wharf One

118

Ochre

Odyssey Kitchen

Outback Jacks

Apex Milk Bar has been operating since 1960 in the same location, but has really raised the bar over the past few years, thanks to the new management team in place since October 2014. With a varied and creative menu, as well as famously generous servings, Apex have a golden reputation with locals for their excellent burgers, fish & chips, salads, cold drinks and so much more! MONDAY: AT THE BEACH TUESDAY: 10:30AM - 2:30PM WED-FRI: 10:30AM - 9:00PM SATURDAY: 12:30PM - 9:00PM SUNDAY: AT THE BEACH Soon to be open 7 DAYS!

D I N E I N - TA K E A W AY - U B E R E AT S +61 7 4051 1749 24 Hoare Street Cairns, Queensland, Australia ApexMilkBar Apex Milk Bar Restaurant 47

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. 48

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

Serving up the ultimate dining experience whilst overlooking the Trinity Inlet, Boatshed is Cairns premier Restaurant and Bar. Whether it be for a casual lunch with friends, group birthday celebration or business function, the team encourages diners to embrace the brasserie style menu with the mantra,

Eat. Drink. Both. (07) 40 314 748 Shops 7 & 8 Cairns Harbour Lights 1 Marlin Parade Cairns, Queensland, Australia 4870 www.boatshedcairns.com.au Boatshed @boatshed_cairns @Boatshed_Cairns

The Bluewater is your Celebration Destination Overlooking the Bluewater

perfectly combined, while

Marina with stunning panoramic

the versatile, skilled kitchen

views, The Bluewater Bar & Grill

ensures a multitude of tastes are

is a local favourite. The striking

accommodated. Local musicians

main bar runs the length of

play live every weekend - find

the spacious open plan venue.

details online, along with Daily

Friendly service and relaxed

Promos.

atmosphere is

OPEN EVERYDAY 10AM-LATE +61 7 4057 6788 info@thebluewater.com.au www.thebluewater.com.au Bluewater Bar And Grill Harbour Drive Trinity Park, Cairns QLD 4879 Bluewater Bar and Grill

FREE *

COURTESY BUS *Bookings essential.

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

Cafe

SEMRA 56

One of the newest Cafe’s in Cairns, Cafe Semra on Lake Street in Cairns CBD is a cool, elegant, modern and contemporary Cafe.

Cafe Semra has their own signature blend of coffee which is made locally and was hand picked by Semra and her staff of funky Baristas.

Cafe Semra is headed up by well known local Barista Semra, who has been a regular award winning Barista and has poured many coffee’s for locals in Cairns.

Cafe Semra offers brilliant breakfast and lunch options and Semra’s Turkish origin has inspired some amazing Turkish editions to the menu like the famous Pide and Borek and of course her famous Turkish Coffee.

07 4221 1206

cafe semra

@cafesemra

46 Bolands Center Lake Street Cairns, Queensland, Australia

caffiend

Caffiend is THE place where coffee, art and music combine into an environment which stimulates the senses. Recently moving into larger premises with Lake Street frontage, the team continue to build on their reputation of the highest standard for a Cairns cafe experience. Their thoughtful and seasonal menu is full of colour, cooked and plated to perfection.

Caffiend oliver@caffiend.com.au 58

Coffee has always been one of the the drawcards to Caffiend, using locally roasted coffee from Tattooed Sailor Roasters for each and every pour. Local artistsâ&#x20AC;&#x2122; work decorates the walls of this fresh and modern establishment, and adds to the Caffiend experience - not just a place to eat and drink, but to be inspired and refreshed!

07 4051 5522 www.caffiend.com.au 72 Grafton St Cairns QLD 4870

Cairns Burger Cafe was built from a dream of creating delicious home cooked food, using locally sourced meat and produce, free from hormones and preservatives, and served in the relaxed atmosphere of the shady sidewalk cafe - enjoy free wifi and great music while you wait for your meal to be freshly made. You can call ahead for the lunch specials and order a takeaway, or get their in-house delivery service to bring it to you! Each gourmet burger has been lovingly crafted to pack a flavour punch - there is a burger for everyone at the Cairns Burger Cafe... from the decadent Duck Burger, to their flavoursome Vegetarian & Vegan options, each patty has been made in-house to ensure the quality and taste is of the highest standard, do your tastebuds a favour and try one today! DINE IN OR TAKEAWAY 9am to 9pm Tues - Fri 11am to 9pm - Sat and Sunday

+61 7 4041 4492 Cairns Burger Cafe @cairnsburgercafe

Cairns Burger Cafe 14 Aplin Street, Cairns CBD Cairns Burger Cafe Restaurant 59

Coco Mojo Bar & Grill in Clifton Beach is the epitome of casual tropical dining, with an exceptional variety of meals to try and share. Renowned for their generous portions of international street foods; fresh seafood and seasonal produce (sourced locally where possible) 60

are creatively combined to produce sensational flavours, and locals in the know thoroughly enjoy their meals amidst the lush surroundings. The multicultural element is evident in everything from the flavours to the music - try their Global Street Food

Platter for a whirlwind culinary feast, all from the comfort of their relaxed, alfresco patio. Visit on a Sunday to enjoy live music, drink specials and their signature share boards - itâ&#x20AC;&#x2122;s what GOOD MOOD FOOD is all about!

(07) 4059 1272 14 Clifton Rd, C lifton Beach QLD 4879 Monday-Friday 11:30am-9pm Saturday-Sunday 9am-9pm

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 in the newly renovated City Place 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! The Cotton Club chefs create impressive gastropub dishes at affordable prices that keep diners coming back for more: like the hand selected 100-day-old grain fed rump steak served pub-style with your favourite sauce and beer-battered fries or pork ribs with the house specialty, a sumptuous Jack Daniels barbecue sauce. Meet for drinks and share a plate of salt and pepper calamari, grilled haloumi, fish tacos or try assorted pizzas including BBQ bacon chicken and meat lovers. Whether you fancy a hearty dinner, a light healthy lunch or share finger food with friends at midnight, there is a dish sure to please those who love good food. Open from 11:30am with a late night menu available on weekends.

www.thecottonclubcairns.com.au thecottonclubcairns

+61 7 4031 6304 24 Shields Street Cairns, Queensland, 4870

With a sublime beachfront position, Chill Cafe captures the very essence of Far North Queensland. Laid back and family friendly, Chill Cafe is the place where locals and holiday makers connect.

0439 361 122 chillcafe@live.com.au 41 Williams Esp. Palm Cove, QLD 4879 Chill Cafe Palm Cove Chill Cafe Restaurant

Relax, let your spirit soar, and enjoy a picture postcard backdrop framed by palms, golden sand, the Coral Sea and distant green hills as soulful, eclectic music delights your senses, with great food and drinks making Chill Cafe at Palm Cove the perfect place to chill.

@chillcafepalmcove @ChillCafePC www.chillcafepalmcove.com Weâ&#x20AC;&#x2122;re open 6am till late Mon-Sun.

Situated at Yorkeys Knob Boat Club with itâ&#x20AC;&#x2122;s 200 boat marina, mulitmiliion dollar clubhouse and fantastic views of the Coral Sea. Driftaways offers diners the perfect backdrop for any dining experience or simply the perfect spot for a relaxing drink. Driftaways caters for all tastes and budgets and is always popular with local and tourists. With an ever-changing specials board and comprehensive a la carte menu it offers everything from fresh local seafood and fish, gourmet salads, and pub favourites.

Driftaways is a very family and child-friendly restaurant with a playground situated next to the dining area. Children are catered for with a special menu which includes a free dessert. Breakfast: Sunday 8:00am to 10:30am Lunch: 12:00pm to 3:00pm Bar Menu: 12:00pm to 9:00pm Tuesday to Sunday Dinner: 6:00pm to 9:00pm

Yorkeys Knob Boating Club 25-29 Buckley Street Yorkeys Knob, Qld, 4878 P: 07 4055 7711 E: reception@ykbc.com.au W: www.ykbc.com.au

A true waterside dining experience, Dundee’s has been operating for over 30 years serving the finest steaks from the grill, fresh seafood, pasta and Australian game foods.

iconic status and is an ideal destination for breakfast, lunch or dinner — but remember to book in advance for dinner to avoid disappointment.

With unrivalled ambience and a relaxed casual dining atmosphere, Dundee’s welcomes many regulars and tourists alike. Never failing to provide outstanding contemporary food along with excellent service, Dundee’s has achieved

Located beneath Cairns Harbour Lights Hotel and adjacent to Cairns Esplanade, you can dine, relax and watch the Reef boats go to and from the Great Barrier Reef.

Breakfast: Monday – Sunday from 6.00am – 1.00pm Coffee and Cake/Pastries: Monday – Sunday from 6.00am – late Lunch: Monday – Sunday from 11.30am – 2.30pm Snack Menu: Monday – Sunday from 11.30am until late Dinner Menu: Monday – Sunday from 5.30pm until late Cocktail/Coffee Lounge: Monday – Sunday from 10.00am until late

P: (07) 4051 0399 E: dundees@dundees.com.au A: 1 Marlin Parade, Cairns QLD 4870 W: www.dundees.com.au Find us on

Hemingway’s Brewery is a Brewpub situated on the beautiful Reef Marina in Port Douglas. Hemingway’s is the first of its kind in Far North Queensland and offers a relaxed vibe where you can enjoy hand crafted beers 68

suited to the tropical climate and fresh local produce. A dedicated function space, Upstairs@Hemingway’s, caters to both small and large groups alike for weddings, birthdays and corporate events

07 4099 6663 The Reef Marina, 44 Wharf St Port Douglas Q 4877 info@hemingwaysbrewery.com www.hemingwaysbrewery.com Hemingway’s Brewery Cairns @hemingwaysfnq @HemingwaysFNQ

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

0447969704 JaffleHead jaffleheadcairns@gmail.com 39 Lake Street, Cairns, 4870

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!

Open: Monday to Friday 7:30 AM to 3:00 PM Saturday and Sunday 8:00 AM to 2:30 PM 69

0740933284

137 Leotta Road

www.jaquescoffee.com.au

Mareeba QLD 4880 Australia

support@jaquescoffee.com 70

Jaques Coffee Plantation

coffee plantation The Jaques Coffee Restaurant and Cafe is situated in Mareeba on the Atherton Tablelands, in North Queensland, Australia, with a beautiful backdrop looking over the surrounding peaks of the Great Dividing Range. Along side the spring waters of Emerald Creek.

The restaurant is situated at the centre of the Coffee Plantation with 85,000 Arabica Coffee trees on rich soils, boasting a smooth and vibrant flavour unique only to our remarkable location. With the ever growing enthusiasm for coffee around the world, the Jaques Family are giving

travellers, locals, coffee lovers and professionals an enchanting insight into the finer details of coffee from the tree to the cup in a relaxed setting. Enjoy lunch, coffee, cakes and scones on the large timber deck or browse the gift shop for something special to take home.

La Fettuccina has been celebrating wholesome,

years “La Fett” has become the byword for

rustic Italian food for over three decades.

Italian in Cairns and has developed a huge local following, as well as being a hit with tourists

Established in 1986, La Fettuccina has a well-

from all nations.

earned reputation for providing consistently good food and excellent service. This delightful

Your experience can be outside ‘al fresco’ or

restaurant brings together all the elements of

choose intimate dining inside the restaurant.

an authentic local Italian trattoria.

On any given night you will find La Fettuccina bustling with life, so it pays to reserve a table

Traditionally simple decor, a cosmopolitan team, and pasta made fresh every day are the hallmarks of this popular eatery. After thirty 72

to avoid disappointment.

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

Mama Coco is a celebration of eclectic flavours and homely island hospitality. Mama believes that the best form of hospitality is that found in the home, and itâ&#x20AC;&#x2122;s our aim to make all our guests experience this at Mama Coco.

(07) 4052 1226 www.mamacoco.com.au Mama Coco @ mama_coco Mama Coco Restaurant Shop 4/196 Mulgrave Rd, Westcourt, 4870 OPEN: Monday â&#x20AC;&#x201C; Saturday 07:00 AM to 02:30 PM. Dinner Last Friday of the month.

The word Moim in the Korean language means gathering; and getting together over modern Korean-based cuisine is what Moim Restaurant is all about. Their popular Chicken Thursday Day is a chance to share Korean Style Chicken for $20 and catch up over a beer or two in the fully licenced CBD location. The friendly staff ensure your night lives up to their motto: MEET, EAT and BE HAPPY! 76

59-61 Spence Street, Cairns CBD 0411 578 541 MON-FRI 11:30-14:30 EVERYDAY 17:30-Midnight moimrestaurant

Only one hour’s scenic drive from Cairns, Tropical North Queensland – Australia! At Nick’s Restaurant we offer fine food, using local, fresh and seasonal products. You will enjoy Swiss-Italian and Australian gastronomy, cooked by European Chefs and we also cater for vegetarians. All the family are welcome into our alpine, rustic and traditional environment. Come and play one of our musical instruments or just observe our cuckoo clocks. You will meet staff and customers from all over the world. We can also organise functions or birthdays, with a special song yodelled by Nick in person or entertained by his friendly staff.

Nick’s is a fully licensed Restaurant and has been owned and operated by Nick Crameri since 1986. We are passionate in what we do and we are recognised as an award-winning establishment. Our fantastic team will be happy to provide you with exceptional service and we look forward to seeing you. Come and relax and enjoy our new Marco’s Tradie Deck, perfect for Pizza,Pasta, Salads with an authentic imported handcrafted European beer, we also have our pet friendly beer garden available.

“ W h e n a m o o n h i t s yo u r e ye l i ke a b i g p i z za p i e , t h a t ’s a m o re ” 4095 35 77 yungaburrapizzeria.com.au Yungaburra Pizzeria Yungaburra Pizzeria 78

3 3

G i l l i e s

H i g h w a y ,

4095 33 30 nicksrestaurant.com.au Nick´s Restaurant Nick’s Swiss Italian Restaurant

Y u n g a b u r r a ,

4 8 8 4

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. 79

Odyssey Kitchen brings the taste of the Mediterranean to Shields Street, your host Micheal & Pepi have recreated an authentic Greek experience in the CBD. Odyssey Kitchen brings the feel of Mykonos and Santorini with mouth watering dishes like homemade dips, Moussaka, Lamb and seafood dishes from the Charcoal Grill to classic

dishes like our famous Lamb Giouvetsi and our amazing cheese pie.

+61 7 4041 2112 bookings@odysseykitchen.com.au

If you want to dance the night away with a glass of Retsina and are looking for the best Greek experience in town, without travelling to Greece Odyssey Kitchen is your No1 destination.

www.odysseykitchen.com.au Odyssey Kitchen Odyssey Kitchen Restaurant 41 Shields Street Cairns, Queensland, Australia

Outback Jack’s Bar and Grill is a family friendly Steakhouse offering the best authentic value for money Australian experience for locals and tourists with a full range of healthy salads, burgers, pasta, seafood, chicken, ribs and enormous juicy +61 7 4031 9771 78 Abbott Street Cairns, Queensland, Australia

steaks - and you can also try the uniquely Australian flavours of crocodile and kangaroo! Fully licensed venue, and the ‘Top Paddock’ can be hired out for functions and special occasions, with catering options and own bar access. Outback Jacks (Cairns, Queensland, Australia) @OutbackJacks www.outbackjacks.com.au 81

With the latest Pho Viet opening on Abbott Street, there are now three locations around Cairns. Itâ&#x20AC;&#x2122;s no surprise, as Pho Viet is the unquestionable leader in Modern Vietnamese cuisine. Known for their tasty dishes, quick service and generous portions, Pho Viet is popular with locals due to the consistently high quality food and

flavours. Along with the eponymous Pho dishes, the noodle bar has a balanced menu, with just enough choices to satisfy anyoneâ&#x20AC;&#x2122;s tastebuds - including a dedicated Vegetarian section. Pho Viet Noodle Bar - for when you need something quick, delicious and nutritious!

(07) 4052 1128 5/78 Abbott St, Cairns City QLD 4870 OPEN DAILY LUNCH 10am-2:30pm DINNER 5pm-10pm

Rylee Venables and her mother Anita Gillespie opened Petals & Pinecones to indulge (and thankfully share!) their love of coffee and creativity. From the moment you walk in their inconspicuous sliding door, in the Supercheap Atherton complex, you are transported to their colourful wonderland where good vibes seep out of every fascinating object. The walk towards the counter is worth the visit alone, with vintage bric a brac and crafts creating a cozy feeling, oozing authenticity. Once you reach the cake fridge, the excitement increases as you realise that on their menu they have a range that includes fully indulgent Creation Jars (aka Freak Shakes) and nutritiously delicious Vegan bowls – whatever you choose has been made with love. Noticeboards show events and classes that are held in the space and smiles are everywhere. It’s the kind of stuff dreams are made of… feed your soul on Earth at the gloriously unique P&P!

Petals & Pinecones Coffee & Creativity @petalsandpinecones +61 436 412 559 6-8 Herberton Road (Supercheap Complex) Atherton, Queensland, Australia petalsandpineconesdesigns@gmail.com www.petalsandpinecones.com

Piato is the newest venture from Restaurateur Elie Sopas, who has joined with Head Chef Kosta to bring you truly superior home cuisine - Piato (the Greek and Italian word for â&#x20AC;&#x2DC;plateâ&#x20AC;&#x2122;) is an experience in food as a way of life. In

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

this spirit, the team goes to great lengths to source the finest ingredients and produce, to create meals that exceed your expectations and remain in your memory long after you have finished eating. Relax with cool breezes

and mountain and marina views, while enjoying the flavours of the Mediterranean at Piato, on the boardwalk at The Pier in Cairns.

07 4051 5137 info@piccolocucina.com.au Piccolo Cucina 17 Abbott Street 26-36 Village Lane, Cairns QLD 4870 88

Open: Monday to Friday 11.30am - 9.30pm Saturday 4pm - 10pm Sunday 4pm - 9pm

Piccolo Cucina, a traditional Italian restaurant located in the centre of Cairns, is situated at the end of an iconic local laneway, in a beautiful Tropical Queenslander style building.

Crisp white table cloths and elegant decoration, conceal a casual and inclusive dining atmosphere, and have led to Piccolo Cucina becoming a local favourite in the Far North.

Combining fresh, locally sourced ingredients in traditional Italian cuisine, they specialise in handmade pasta and hand-stretched pizza.

The international team expertly serve exceptional cuisine, all with a twist of the famously relaxed ambience of the Tropics. Eat with us and be happy!

Portofinos at Palm Cove is situated over looking the stunning Coral Sea on Williams Esplanade. The stunning location compliments the amazing food and atmosphere, whether you are after casual a casual drink from the extensive Wine and Cocktail list with classicâ&#x20AC;&#x2122;s such as Sangria and the modern inspired Chilli Margarita or a classic European beer to watch the sun go down, Portofino has you covered.

+61 428 774 009 portofinopalmcove@gmail.com www.portofinopalmcove.com Shop 3 / 41 Williams Esplanade Palm Cove, QLD, Australia 4879

Dining at Portofino oozes class from the Italian inspired menu from elegant entreeâ&#x20AC;&#x2122;s such as Spanish prawns or soft shell crab or beautiful wood fired pizza ,Gnocchi Sorrentina and Chicken Reginella ,Portofino is perfect place to dine and relax.

Portofino

The Raw Prawn Restaurant- setting the scene for local dining With a commitment to delivering great food, great wine and comfortable service, The Raw Prawn offers everyone an enjoyable experience when dining in Cairns. Located on the Cairns esplanade, The Raw Prawn overlooks the calm tropical waters of Trinity Inlet. Locally owned and operated, our menu offers an extensive list of contemporary Australia meals with an element of Asian influence. Itâ&#x20AC;&#x2122;s a great location for dining, whether itâ&#x20AC;&#x2122;s a casual meal or a special occasion. We also have a private function room available with the capacity to accommodate large groups. +61 7 4031 5400 101 The Esplanade Cairns, Queensland, Australia The Raw Prawn info@rawprawnrestaurant.com.au www.rawprawnrestaurant.com.au

A Cairns Dinner Cruise is the perfect way, to end a perfect day in paradise. 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. 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 prawns and oysters, and seafood. This is the ultimate in waterside dining. • 2.5 hour dinner cruise • Alfresco decks & air-conditioned interior • Welcome drink • 3 course buffet including seafood • Live Entertainment • Sunday lunches • Sunset cruises

(07) 4047 9170 Spirit Of Cairns Dinner & Lunch Cruises info@spiritofcairns.com www.spiritofcairns.com Marlin Marina Cairns 94

The best place to enjoy the bounty of the sea 96

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!

is by the sea.

Head Chef Crystal McCoist ensures

each dish is perfectly balanced and 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!

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

Suan Suan is the first in Australia of an already flourishing Chinese steam-boat/ hot-pot restaurant chain. Inspired by the original 700-year-old Mongolian cooking style, Suan Suan brings the traditional communal hotpot banquet into the contemporary dining environment. In this modern twist on an ancient technique, each diner is provided an individual hotplate to keep their skilfully blended broth to their preferred temperature. Choose between three broth base flavours, spicy, vegetable, and chicken, then select your own beautifully prepared ingredients to cook to perfection at your table; from Beef, Pork, Chicken, Seafood, and vegetables there is something for everyone to enjoy. All ingredients are prepared and presented

to make individual hot-pot cooking easy and to put the emphasis on freshness and flavour. The Suan Suan philosophy is of hearty, healthy, fresh food, prepared from locally sourced ingredients ready for you to cook to your taste. All brought to your table with the most attentive and pleasant of service, as you are a guest in our house. Suan Suan is located on the corner of Shield Street and Sheridan and is open 7 days a week for Lunch and Dinner.

07 4123 1234 www.SuanSuan.com.au SuanSuanRestaurant

ww.suprimocairns.com.au ierpoint Road, rns Queensland 4870 esupremocairns (07) 4041 5181 ww.suprimocairns.com.au ierpoint Road, rns Queensland 4870 esupremocairns

Opening Hours: Breakfast 7am to 11am Saturday and Sunday Lunch and Dinner from 11am to 9pm 7 days a week 2 hours free parking under the Pier Shopping Centre Check out UberEats for Home delivery! 100

Suprimo Cairns is a casual dining restaurant and bar offering a panorama of ocean, mountain and marina views. Situated on the waterfront at ShangriLa Hotel at The Pier, the family friendly restaurant offers a delectable range of Ă la carte meals and specials. The establishment prides itself on great service delivered in a spacious outdoor seating area overlooking the beautiful Cairns Marina.

yourself to fresh juice and smoothies. Lunch and dinner specials are available for $15.90 value. We cater for families on a budget and all kids meals are only $9.90 served with a small soda or juice, also included is a colouring pack for their entertainment Main meal selections come with a complimentary garlic bread for lunch or complimentary pancake for dessert at dinner.

Their affordable range of dishes includes pizzas, pastas and salads or you can treat

(07) 4041 5181 www.suprimocairns.com.au 1 Pierpoint Road, Cairns Queensland 4870 Cafesupremocairns

Breakfast 6:30am to 10:00am Dinner 6pm to late 07 4059 9600 templeoftastes.palmcove@accor.com www.pullmanpalmcove.com.au Pullman Palm Cove Sea Temple Resort and Spa 5 Triton Street Palm Cove Queensland 4879 102

IGNITE YOUR SENSES AT TEMPLE OF TASTES. Dining at Temple of Tastes is both a dynamic delight for the senses and a true gastronomic journey of the Tablelands; the â&#x20AC;&#x2DC;produce to plateâ&#x20AC;&#x2122; approach is a passion for Executive Chef Sanjesh Shankar and the menu draws on the popularity of Southeast Asian inspired traditions and flavours. The rich soils and pure rains of Northern Queensland inspire artisan growers to produce a bounty of premium, fresh and often organic food. An excellent range of diverse Australian and International wines and beers has been hand selected to comprise the beverage menu.

104

Tenderhooks is located at the Yorkeys Knob Boating Club, overlooking the marina and the beautiful Coral Sea beyond. Tenderhooks strives to deliver the best quality food, using only the freshest & finest ingredients and matching that with only the most exceptional beef & seafood, all sourced from the local region. Offering a wide variety of the finest premium steak carefully selected for the most discerning of steak lovers, but also creative game, poultry, pasta and vegetarian dishes. Of course seafood is our specialty with our “Hooked on Seafood” plate a must try dish. We also have one of the finest and most extensive local Wine and cocktail lists and a large range of premium spirits for you to enjoy with your meal or for pre-dinner drinks watching the sunset over our Marina. Yorkeys Knob Boat Club 25/29 Buckley St, Yorkeys Knob, QLD, 4878 (07) 4055 7711 www.tenderhooks.com.au manager@tenderhooks.com.au

OPENING HOURS Thurs: 11:30 – 01:00 Fri-Sat: 11:30 – 02:00 Sun: 11:30 – 01:00

The Bungalow Hotel is proudly owned and operated by the Gibson Family, who took an abandoned Cairns icon and transformed it into a modern venue, with a sensational new menu and outdoor area, while still celebrating the authentic heart of the historical pub - the gorgeous Silky Oak timber bar has been fully restored to its original glory. With an updated Sports Bar and Gaming Room, and the complete refurbishment of Plantations

106

Bar & Grill, The Bungalow continues the welcoming atmosphere of its past, when the hotel hosted many Cairns local identities and was a popular watering hole. The thoughtful new menu has been built around seasonal produce of premium quality, and is accompanied by their own garden fresh herbs and vegetables.

07 4051 3277 admin@bungalowhotel.com.au @ thenewbung The Bungalow Hotel www.bungalowhotel.com.au 200 Aumuller St, Westcourt, Cairns, Queensland. 4870

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

From pizza, pasta, seafood, burgers, steaks and contemporary Australian cuisine, The Jack has something for everyone. The menu focuses on a family friendly atmosphere which bring all the generations together, with diverse and impressive dishes creating memorable dining experiences. 108

The Hotel features two great dining areas, airconditioned comfort inside, or Ă la carte in the outdoor beer garden which includes four super screens - great for watching your favourite sports! Eat, Drink and Experience this hearty contemporary Australian Ă la carte menu

07 4051 2490 The Jack www.thejack.com.au Cnr Spence & Sheridan Sts, Cairns QLD 4870 Australia

Reception : 9am – 8pm Bar & Gaming : 11am – 2am Restaurant: Lunch 12pm – 2:30pm Dinner 5pm – 9pm 7 days week Functions Catered for

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

110

Dine among the birds in the surrounding treetops and embrace uninterrupted panoramic vistas across the sparkling waters of the Coral Sea and the World Heritage listed forests that clad the coastal ranges. Osprey Restaurant brings to the plate imaginative, cultured ingredients and combinations blending tradition and innovation. Dishes reflect an insightful contemporary approach delivering great flavours & nuance. Combined with excellent presentation and superior service, Ospreyâ&#x20AC;&#x2122;s provides a dining experience that surpasses the norm.

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07 4098 5700 reservations@thalabeach.com.au www.thalabeach.com.au

Thala Beach Nature Reserve @ThalaBeachNR @thalabeach

Thai Lao Vietnamese *vegan available

227 Sheridan St, Cairns North QLD 4870 Mon-Fri 9am-9:30pm | Sat 10am-9:30pm | Sun 5am-9:30pm

Ph (07) 4031 2222 â&#x20AC;¢ ` Tias-Cafe

113

114

07 4000 0865

Vitalia’s Restaurant in

lively restaurant. Guitars

Holloways Beach is the ideal

and other instruments are

place to celebrate Italian

within arm’s reach as the

culture... the sensational

team bring Italy to life with

22-24 Palm Street, Holloways

menu mixes familiar

song - singing the stories that

Beach, Queensland 4878,

favourites and family

defined historical moments...

Australia

recipes, and evolves with

the ones that make us

the seasonal local produce

laugh and cry and feel, and

Monday 4pm-10pm

of our region. But what

gives us a true glimpse into

Wednesday 4pm-10pm

really makes Vitalia’s such

what makes Italian food so

Thursday 4pm-10pm

a unique is the warmth and

popular around the world,

Saturday 11.30am-10pm

passion of Vitalia Zanda,

an unquenchable love of life!

Head Chef and Host of the

www.vitaliasrestaurant.com.au Vitalia’s italian Restaurant @vitaliasitalianrestaurant

HOURS Tuesday CLOSED

Friday 4pm-10pm Sunday 11.30am-10pm

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

116

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

create a warm and inviting space where you can savour the hearty value-formoney food... and all while enjoying

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

118

We like most people are passionate about coffee. We are proud of the Australian addiction and the long heritage of coffee in this country. Our coffee is made from beans grown and roasted less than a hundred kilometres away by Madella Coffee on the South Johnstone River near Mourilyan – half way between Babinda andTully – the two places that receive the highest rainfall in Australia. We have been working closely with Madella to develop our roast - we could go with a multinational international bean but prefer to support our local farmers and we are confident our customers appreciate the effort. The perfect climate of our North together with the high rainfall means that coffee that grows here can thrive without chemicals or artificial fertilisers. The coffee is processed and roasted right on the farm and delivered fresh to our barristers to prepare for you at Wharf One Cafe just the way you like it!

WHARF ONE FOOD PHILOSOPHY We admire the growers, farmers, fishermen, foragers and the people who put love into how they produce their produce.

Everything has its moment to shine, seasonality, provenance and preservation are important to us. Our philosophy is to have produce at its optimum and wherever possible grown, harvested or caught sustainably and ethically and more importantly - locally. We highlight the simplest ingredients in our menu with the utmost care and flair and we respect the natural and social environment around us to influence us and others to leave more. It is up to us all to create a sustainable loop of health to share with our environment, community and our precious selves.

River in the highest rainfall area in this country. Arabica Coffee has been grown in this area from 1886. Some of the coffee trees genus is from the original Bicton Coffee Plantation. Yamagashi Happy Eggs A Japanese family poultry business with as much passion for their product as the following they have built in the far north. Dino’s wood fired Bakery Local specialty baker of Ciabatta that uses traditional techniques to create a truly delicious bread.

WE ARE PROUD TO USE LOCAL Rabbit organic Bananas & Paw Paws A well established, committed organic farm in the fertile and very wet Mena Creek. Mungalli Biodynamic & Organic Certified Bio-Dynamic dairy in the Misty Mountain area (where it really is covered in mist most of the time).

Breakfast , Lunch and events 7 DAYS PER WEEK from 6:30am - 6:30 pm Call us to organise your next event at Wharf One

Silkwood pepper In the amazing tropical food bowl between Innisfail and Tully

+61 7 4031 4820

Madella Coffee, Mourilyan On the banks of the Johnson

WHARF ONE CAFE

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Cairns CBD & Surrounds 1 Ala Turka 2 Apex Milk Bar 3 Boatshed 4 Bushfire 5 Cafe Semra 6 Caffiend 7 Cairns Burger Cafe 8 Cairns Night Markets 9 Cotton Club 120

Page 48 Page 47 Page 52 Page 54 Page 56 Page 58 Page 59 Page 45 Page 62

10 Dundees 11 Jafflehead 12 La Fettuccina 13 Mama Coco 14 MOIM 15 Ochre 16 Odyssey Kitchen 17 Outback Jacks 18 Pho Viet

Page 66 Page 69 Page 72 Page 74 Page 76 Page 79 Page 80 Page 81 Page 82

26 19 24 22 17

1 8 23

15 10

4 5 6

11 20 21

14 Find your culinary destination on the maps above. Find more from the dining guide page reference. 19 Piato 20 Piccolo Cucina 21 Pullman Cairns Intl 22 Raw Prawn 23 Spirit of Cairns 24 Splash Seafood 25 Suan Suan 26 Suprimo 27 The Bungalow

Page 86 Page 88 Page 90 Page 93 Page 94 Page 96 Page 98 Page 100 Page 106

28 The Jack 29 Three Wolves 30 Tia's Cafe 31 Waterbar & Grill 32 Wharf One

Page 108 Page 110 Page 113 Page 116 Page 118

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Heading north from Cairns on the Captain Cook Highway brings with it a whole new dimension to the region. The Northern Beaches of Cairns range from the charming to the sophisticated offering an array of activities from the relaxed to the frenetic. Machans, Holloways and Yorkeys Knob are all set at the slow local beachside pace and offer a great antidote to the bustle of the City. Palm Cove, is a unique, luxury village by the sea where centuries-old trees line the thriving palm-fringed beach esplanade. Continue on the highway to Port Douglas you are equally staged to visit both the Great Barrier Reef and Daintree National Park, home to biodiverse rainforest. In town, Macrossan Street is lined with boutique shops and restaurants.

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THE NORTHERN BEACHES & PORT DOUGLAS

1 Beach Almond 2 Bluewater 3 Chill Cafe Palm Cove 4 Coco Mojo 5 Driftaway 6 Hemingways Brewery

7 Portofino 8 Temple Of Taste 9 Tenderhooks 10 Thala Beach Lodge 11 Vitalia's

Page 50 Page 53 Page 64 Page 60 Page 63 Page 68

5 9

Page 92 Page 102 Page 104 Page 112 Page 114

Holloways Beach

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2 Danbulla National Park 1 52 Lake Tinaroo

Find your culinary destination on the maps. Find more from the dining guide page reference.

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THE TABLELANDS 1 2 3 4 5

Jacques Coffee

Page 70

Mt Uncle Distillery

Page 2

Mungalli Creek Dairy

Page 77

Nickâ&#x20AC;&#x2122;s Restaurant

Page 78

Petals & Pinecones

Page 84

Mareeba

The Tablelands (or Atherton Tablelands) is a highland region inland of Cairns forming part of the Great Dividing Range. Theenregionâ&#x20AC;&#x2122;s mix of rainforest, P ar k A v ue wetlands, and savannah is home to unique flora and fauna, like the majestic Giant Kauri trees and prehistoric cassowaries. Packed with outstanding areas of natural beauty; from mountains to waterfalls, the area has an ideal climate for growing, with local produce being exported all over Australia.

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Malanda

Wooroonooran National Park

Millaa Millaa

Index

PET FRIENDLY Beach Almond Chill Cafe Palm Cove Hemingways Nick’s Restaurant Wharf One

50 64 68 78 118

CHILD FRIENDLY Ala Turka Apex Milk Bar Beach Almond Bluewater Boatshed Bushfire Flame Grill Cafe Semra Caffiend

126

48 47 50 53 52 54 56 58

Cairns Burger Cafe Cairns Night Markets Chill Cafe Palm Cove Coco Mojo Driftaways Dundees Hemingways Jaques Coffee Jafflehead La Fettuccina Mama Coco MOIM Mt Uncle Distillery Mungalli Creek Dairy Nick’s Restaurant Ochre Odyssey Kitchen Outback Jacks Petals & Pinecones Pho Viet Piato

59 45 64 60 65 66 68 70 69 72 74 76 77 77 78 79 80 81 84 82 86

VEGAN FRIENDLY Ala Turka Apex Milk Bar Bluewater Bushfire Flame Grill Caffiend Cairns Burger Cafe Cairns Night Markets Chill Cafe Palm Cove Hemingways Ochre Odyssey Kitchen Petals & Pinecones Splash Seafood Restaurant Suan Suan Tia’s Cafe Piccolo Cucina Portofino Pullman Cairns Intl Raw Prawn Splash Seafood Restaurant Suan Suan Suprimo Thala Beach Lodge The Bungalow The Jack Tia’s Cafe Vitalia’s Waterbar & Grill Wharf One

92 90 93 96 98 100 112 106 108 113 114 116 118 65

48 47 53 54 58 59 45 64 68 79 80 84 96 98 113

TAKEAWAY Ala Turka Apex Milk Bar Bluewater Caffiend Cairns Burger Cafe Cairns Night Markets Cotton Club Pho Viet Petals & Pinecones Tia’s Cafe Jafflehead La Fettuccina Suprimo

48 47 53 58 59 45 62 82 84 113 69 72 100

127

Index

Vitaliaâ&#x20AC;&#x2122;s

114

DELIVERY Apex Milk Bar Cairns Burger Cafe Jafflehead Suprimo

47 59 69 100

FUNCTIONS Ala Turka Beach Almond Bluewater Bushfire Flame Grill Cotton Club Driftaways Dundees Hemingways MOIM Mt Uncle Distillery Ochre Odyssey Kitchen Outback Jacks Petals & Pinecones Pullman Cairns Intl Suprimo Spirit of Cairns Thala Beach Lodge

128

48 50 53 54 62 65 66 68 76 2 79 80 81 84 90 100 94 112

Tenderhooks Temple of Tastes The Bungalow The Jack Three Wolves Waterbar & Grill Wharf One

104 102 106 108 110 116 118

BREAKFAST Bluewater Cafe Semra Caffiend Cairns Burger Cafe Chill Cafe Palm Cove Coco Mojo Driftaways Dundees

53 56 58 59 64 60 65 66

Jafflehead Mama Coco Pullman Cairns Intl Tiaâ&#x20AC;&#x2122;s Cafe Wharf One

69 74 90 113 118

Cairns Night Markets Chill Cafe Palm Cove Coco Mojo Cotton Club Dundees Driftaways Hemingways Temple of Tastes Spirit of Cairns Suan Suan Suprimo Tenderhooks Thala Beach Lodge The Bungalow The Jack Three Wolves Waterbar and Grill

45 64 60 62 66 65 68 102 94 98 100 104 112 106 108 110 116

LUNCH Ala Turka Apex Milk Bar Beach Almond Bluewater Boatshed Bushfire Flame Grill Cafe Semra Caffiend Cairns Burger Cafe

48 47 50 53 52 54 56 58 59

129

Index

DINNER

Ala Turka Apex Milk Bar Beach Almond Bluewater Boatshed Bushfire Flame Grill Cairns Burger Cafe Cairns Night Markets Coco Mojo Cotton Club Dundees Driftaways Hemingways La Fettuccina MOIM Nick’s Restaurant Ochre Odyssey Kitchen Outback Jacks Pho Viet Piato Piccolo Cucina Portofino Pullman Cairns Intl Raw Prawn Splash Seafood Restaurant Suan Suan Suprimo Temple of Taste Tenderhooks 130

48 47 50 53 52 54 59 45 60 62 66 65 68 72 76 78 79 80 81 82 86 88 92 90 93 96 98 100 102 104

Thala Beach Lodge The Bungalow The Jack Three Wolves Tia’s Cafe Vitalia’s Waterbar & Grill

112 106 108 110 113 114 116

Tropical Catering & Events specialises in the delivery of exceptional dining experiences to corporate and private clients at off-site venues in and around Cairns. Recent accolades include the highly acclaimed 2014 ATE Farewell Function held at the Cairns Cruise Liner Terminal for 1,700 guests. This event was ranked by ATE attendees as the best catered event in the 35 year history of ATE and

earned Tropical Catering & Events a coveted Australian Event Award for Best Achievement in Catering. TCE is committed to partnering with clients to deliver professional event management with meticulous attention to detail whilst sourcing the freshest local produce to create innovative menus and an overall experience that will delight your guests.

07 4044 1887 eventsmanager@pacifichotelcairns.com 43 Esplanade, Cairns QLD, Australia Tropical Catering and Events Cairns www.tropicalcateringcairns.com.au

FAR NORTH QLD

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