Food Glorious Food BROADBEACH - Issue 2

FREE SPRING 12

WHERE TO DINE IN...

BROADBEACH Issue 2

foods Gloriou food...

foods Gloriou food...

BROADBEACH It is easy to see why Broadbeach has become a mecca for those looking to shop, dine, live or holiday in a beautiful beachside community on the Gold Coast.

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rom its humble beginnings, when first surveyed for 70 blocks in 1934, throughout the sand mining period which ended in the 1950s when the sand dunes were rebuilt and surrounding vegetation replanted, Broadbeach has become a beachside township that has inspired a loyal and constant flow of surfers and southern holiday makers. Those early visitors with foresight were clever enough to see the potential of the area and quickly snap up property.

Broadbeach was also home to the Gold Coast's first 'real' hotel built late in late 1955 - Lennon's Broadbeach Hotel was a staggering five-stories high and defied trends of the time by being built at an angle on the property.

Lennon's was the tallest building on the Gold Coast and overlooked the vacant beachside land surrounding it.

With its crystal blue pool area,sweeping gardens, fine dining, entertainment and upscale rooms Lennon's was the city's first true landmark.

Of course, this started a boom for the property market and surrounding land was soon snapped up for new two-storey multiple dwellings and cute beachside homes.

Now the Lennon's Broadbeach Hotel is just a memory, but other landmarks have taken up its crown.

The Pacific Fair Shopping Centre was built in the 70s; Conrad Jupiters Hotel and Casino was built in the 80s and the demise of Lennon's led the way for the creation of The Oasis Shopping Centre, Mercure Hotel and the Broadbeach Mall. The 1980s were all ‘full steam ahead’.

By the 90s there were many more highrise buildings built in the area, and in 2004 the region became home to the Gold Coast Convention and Exhibition Centre.

Oh how the times have changed.

So, from its humble beginnings of a sleepy seaside town, Broadbeach has blossomed into a cosmopolitan locale - with an abundance of accommodation houses and hotels to suit any budget; huge shopping complexes, Jupiters Casino, fabulous boutiques offering shoppers a plethora of international and local designers' ranges; restaurants, cafés, ice-creameries and gelato bars; as well as an exciting mix of trendy bars and nightclubs for those looking for after-dark fun and games.

Want more?... read our back issues www.FoodGloriousFood.com.au published by STYLE Living Magazines PO Box 1003 Paradise Point 4216 P: 07 5577 2886 F: 07 5577 3354 info@styleliving.com.au www.styleliving.com.au

publisher Tom Murray tom@styleliving.com.au

sales enquiries Ph: (07) 5577 2886 info@styleliving.com.au

group editor Kaylene Murray kaylene@styleliving.com.au

production Joshua Murray josh@styleliving.com.au

Information written & published in good faith as a service & guide. The publishers are not responsible for any variation or changed circumstances in information written.

Cover Photo: Courtesy of Vivo @ Jupiters Casino

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Court

With its meandering streetscapes full to brimming with a diverse selection of fabulous dining options... from trendy cafés serving sensational sandwiches, designer burgers and glorious cakes and slices to beachside restaurants offering luscious local seafood; casual eateries offering fresh local tastes to upscale restaurants presenting awardwinning masterpieces from field to plate; from handmade gelati kiosks and ice cream parlours to international-

class hotel dining rooms... Broadbeach has it all.

Broadbeach is the place that people come to find fun times beachside, spectacular shopping, fast and fabulous food, romantic interludes at sparkling restaurants, exciting cocktail bars, upscale dining venues, as well as family-friendly dining at its best.

Eat, Drink, Shop and most of all Enjoy...

Hungry?

W

ander around the streets of Broadbeach and choose from one of the multi-awardwinning restaurants or chic coffee houses along surf parade, or perhaps spoil yourself at one of the trendy eateries in Broadbeach Mall.

You’ll find yourself swimming in a sea of exquisite international flavours in the dining mecca of the Gold Coast.

Broadbeach has successfully created

the food lover’s dream escape with only the best of champagne salons, the finest culinary creations by awardwinning chefs and a wide variety of casual eateries, gourmet delis, cafés, gelaterias, bistros and brasseries.

Welcome to Broadbeach.

Indulge, be inspired and above all… Enjoy!!!

tesy of Tourism Queensland www.FOODgloriousfood.com.au

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Cheers Meet Our Food & Wine Writing Professionals FOOD Glorious Food takes pride in presenting the perfect image for our booklet's restaurant choices.

That's why we have four completely, passionate foodies on-hand to find out what is being presented on the menus of your favourite restaurants each season.

Kaylene and Tom Murray have been writing about and photographing food and wine for over 30 years. They are constantly improving their palates by visiting restaurants, cafĂŠs, wineries, producers' properties and food events around Australia.

Patricia & Kaylene

They have a passion for farm gate to table produce, chosen for its seasonality - ensuring that all produce is at its premium at all times. This ensures the integrity of the produce - rich in flavour and texture - and also the viability of the regional and artisan producers, who put so much of their blood, sweat and tears into producing fabulous produce and then having to compete with big business supermarkets for their share of the market.

Over the years, Kaylene and Tom have judged industry competitions; including the Australian Mushroom Growers at the annual Mushrooms on Tedder event; Chaine des Rotisseurs; Restaurant and Caterers Association (Gold Coast); and consulted with local, interstate and overseas restaurateurs and chefs on food trends to increase their knowledge of all things food and wine.

Kaylene and Tom are also members of the Restaurant Industry Support Group.

Patricia and Brian Mossop have spent the past 18 years on the Gold Coast reviewing restaurants and cafĂŠs for the Gold Coast Bulletin. They have become an institution in the Gold Coast food industry, with bon viveur Brian acting as master of ceremonies at many of the Gold Coast's biggest food events.

Patricia and Brian have a deep love and affection for local chefs and restaurateurs and are eager to continue promoting these establishments to both locals and tourists alike.

Brian & Tom

They have a passion for all styles of cuisine and credit the Gold Coast's cosmopolitan dining scene with ensuring they are never bored or disappointed when they dine out.

Patricia and Brian have both judged competitions for Australian Mushroom Growers; Chaine des Rotisseurs and Restaurant and Caterers Association (Gold Coast).

If you would like your Broadbeach eatery reviewed for FOOD Glorious Food, please contact us on Ph: 5577 2886.

foodglorious food...

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Saffron

indian gourmet MODERN SOUTH INDIAN DINING WITH AN EDGE...

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rom the moment you walk through the doors of Saffron Indian Gourmet, you are greeted by a restaurant oozing sophistication and a sensual ambience; with its dark timber-toned furniture, iron chandeliers, rich chocolate sofas covered in jewel-coloured and tapestry cushions and subtle lighting, The friendly staff are quick to make you welcome and direct you to the bar for an exciting start to your dining adventure.

It isn't often that the bar area of an indian restaurant is a talking point, but in this case it is definitely a major part of the overall dining experience and reinforces their commitment to offer diners a modern approach to an ageold cuisine.

The bar area is a welcoming and inviting spot for drinks and conversation with friends before lunch or dinner - it is also just the precursor to the main event.

Behind the counter awaits a talented mixologist (who is closer to a scientist than a barman) with the prime objective to captivate you as he creates fabulous cocktails on a molecular scale - utilising foams, mists, gels, liquid nitrogen and test tubes! What fun.

If you aren't into cocktails never fear,

Saffron boasts a fine wine and spirit list and a good collection of boutique and imported beers to complement their menu. in the large dining room, ornate screens form a visual barrier between diners, offering an essence of privacy that is perfect for private dining experiences or groups wanting to catch up in relaxed atmosphere.

Tables are dressed to reflect the elegance of the space, with candles, glassware and gleaming cutlery as they await the chef's offerings.

Head Chef Lancy Mendonca and his kitchen team create dishes that reflect South Indian cuisine, with its tantalising flavours woven into dishes that dance upon the palate, such as Baigan Masala a vegetarian minced eggplant curry; chicken Softa a tender chicken breast stuffed with cottage cheese and pistachio nuts then simmered with saffron and cumin seeds; Barah Akbari Chaap a tender lamb cutlet marinated in yoghurt and vinegar with pepper and royal cumin; Jhinga Lasun Mirch, succulent prawns marinated with garlic and red chillies; or the Salmon fish curry, salmon simmered in tomato, five spice mix and deliciously flavoured with dill.

Combined with rice dishes, condiments and Indian breads dining is a full experience.

There is also a selection of desserts for those who love to indulge.

Saffron Indian Gourmet strives to offer authentic South Indian cuisine in a warm and welcoming environment, where staff are eager to assist and their smiles are always welcoming.

The restaurant is also available for weddings and private functions.

SIERRA GRAND BUILDING CNR MARGARET AVE & GC HWY. BROADBEACH - 5538 9291 7 DAYS B’FAST, LUNCH & DINNER www.saffrongc.com www.FOODgloriousfood.com.au

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Champagne Brasserie

Ooh La La!! - Oh, how we love a great French dining experience.

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hen we visited Champagne Brasserie in Broadbeach, we found a warm and welcoming, timeless French bistro, with dual levels of seating both inside and out - with tables topped in crisp white tablecloths and capiz shell table lights, funky painted wall murals, daily specials boards, an 'Alice in Wonderland' table with fabulous statement chairs sitting pride of place at the top of the stairs and a central bar area.

We were eager to be tantalised by chef/owner, Olivier Burgos, whose years of experience in France and England have honed his skills and empowered him to

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create dishes that reflect both talent and enthusiasm.

Schooled in the true French style, Olivier explained that his food reflects his passion for expressing the balance between flavour and the pureness of the ingredients.

By showing love and respect to the produce Olivier delivers dishes that showcase all the elements involved.

That way, the diner doesn't become overwhelmed by the techniques used in the dish's creation - but rather, enjoys the flavours, textures and purity of the ingredients on the plate.

On our visit we chose the Degustation Menu - so that we could taste and appreciate what he had to tell us about his craft and restaurant's ideals.

While Olivier creates wonders in the kitchen, front of house is the realm of William Burgos, whose quiet charm and efficient service puts us at ease.

Over a glass of Choisel NV Champagne we eagerly awaited our first course, whilst our tastebuds were tempted by the aromas of 'real' French

baguettes warming in the oven.

Oliver confided that his bread is prepared by a Master French baker who now lives in Perth and shipped to him for final baking.

There is nothing as tantalising as a glass of French champagne and a crusty piece of Parisienne baguette.

We commenced with a tasting plate of venison terrine with pistachios, rabbit rillette, port wine jelly and cornichons. The flavours were perfect.

This was followed by grilled King prawns served on bed of zucchini and avocado carpaccio with mango calypso chutney.

The perfectly cooked, plump prawns were accentuated by the subtle sweetness of the chutney and the petite herbs, finished with shredded apple and a drizzle of lemon juice. The freshness of the flavours and the mix of textures was divine.

Olivier popped out of his kitchen domain to explain that he produced each course to balance the previous and following courses. Never two rich courses together, so that the diner could savour and enjoy each one without worrying about becoming too full - too soon.

Then we were presented with a rich, warm porcini, field, caps and girrolle mushroom terrine - so good that we asked for more bread to mop up the succulent sauce. Very French!

Perfectly opaque, seared scallops, lightly

minted baby pea purée, dried speck and Absinthe beurre blanc was our next course, and a masterpiece.

Our next course was a duck breast roasted pink and infused with honey toffee, cinnamon, vanilla, cardamom and star anise; tender and aromatic.

Then our richest dish arrived - beef cheek braised in rich red wine sauce and screaming for our full attention. The cheeks are bathed in red wine for 12 hours before being slowly braised for another 12 hours, ensuring they fall apart with tenderness.

Olivier described this dish as a 'classic of the classics'!

Finally we approached the end of our culinary adventure - our desserts were todie-for; Le cigar et le Mojîto - a classic dessert cigar and a light and creamy Mojîto made up of lime jelly, mint creme and rum granita. Very exciting. And, Le Nougat Glacé a traditional French nougat served frozen with red fruit coulis and vanilla chantilly cream.

After consuming such a sensational meal, we were surprised that the menu prices were very affordable, and Olivier explained that he wants to encourage diners to enjoy fabulous food on a regular basis.

This is a restaurant that is laid-back by day and buzzy by night.

We recommend that you take the first opportunity to become a regular!

2 QUEENSLAND AVE, BROADBEACH QLD 4218 BOOKINGS 07 5538 3877 www.champagnebrasserie.com.au www.FOODgloriousfood.com.au

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in the cell It seems if you are prepared to experiment there is an amazing range of wines to select from with an explosion of new varieties on the market.

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n the past we have been dominated by French grape varieties but this has changed in the last ten years with the introduction of many traditional Spanish and Italian varieties due to the ‘globalisation ‘ of wine. Australia, as a nation, embraces change and the abundance of alternative varieties grown and produced here has never been more significant with many years of trial and experimentation leading to the recent Australian Alternative Varieties Wine Show receiving over five-hundred and sixty entries made from over eighty different grape cultivars .

Pinot Gris/Grigio (Pinot G) has graduated to the mainstream after ten years of substantial growth and with approximately 2.5% of the national crush is now a household name even converting many Sauvignon Blanc drinkers who need a change or take food matching seriously. However there still seems to be a lot of misunderstanding of the grape and the styles it can offer the drinker. This is because this grape variety sings the song of its origin and can range from a viscous, sweet, full bodied example to the leaner, mineral style with crunchy acidity of Pinot Grigio. Pinot Gris when made well displays a strong mineral backbone but will balance this with aromatic, texturally significant fruit characters which vary in weight and sweetness depending on the producer and region with good examples originating from Mornington Peninsula, Waipara, Tasmania, Central Otago and Alsace. Wines made from other white grapes such as Fiano and Vermentino are now appearing on wine lists and suit a diverse range of food but in particular antipasti, shellfish and other seafood such as sardines.

However the real explosion of 'alternative grape varieties' may be mainly due to the popularity of red varietals such as Barbera, Nebbiolo, Sangiovese and Tempranillo. These varieties have always been available to the Gold Coast audience from their regions of origin but now countless examples are being produced on this continent. There is great interest in tasting European grapes with Australian flavour and there are numerous successful

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examples being served at our local restaurants. Consumers need to keep a open mind when tasting these 'alternative' wines as styles vary significantly and are yet to be perfectly matched with our diversified cuisine.

Australia varies geographically and climatically and logically so do the wines produced here - surely Zinfandel made in the Barossa Valley should not taste the same as one made in Margaret River.

Table wine production has now been successful in Australia for over forty years and has popularised specific varieties but we must realise our varied soils and conditions may be suited to growing other European and Mediterranean grapes. In the wine world there are hundreds of different varieties being used to make wine and those who dare to be different when purchasing now will ensure an exciting future of vinous discovery for everyone.

Cheers

Drew Mackie Cellarmaster

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raising the

Bar

Bavaria Bier Ca n fé

L

ooking for a bar to have a glass of wine, champagne, a cold beer on tap or a fancy cocktail?

Broadbeach offers great choices but they’re not always visible from the street.

Many are cosy hidden-away retreats, or ultra-modern music-oriented affairs, and some offer a more chilled-out vibe. Many local restaurants and bistros offer relaxing bars for pre and post luncheon or dinner drinks, and make it easy to catch up with friends. Take the time to explore the local Broadbeach dining precinct - you'll be pleasantly surprised with the places you find, and above all - delighted by what you consume.

For those looking for a refreshing beer - who could go past a true bier hall - or not enjoy a freshly pulled beer after a day in the Queensland heat, either at the beach or shopping at the multitude of local boutiques.

To many people, a drink - is a drink - is a drink!

- but our urban bartenders and mixologists know that every concoction has its own character. Even spirits have a certain joie de vivre to match the occasion... shaken up to suit the mood, they can be evocative and stir emotions, mischievous and hair-raising, or perhaps the conduit to a getting-to-knowyou relationship.

There’s no doubt about it - the art of being a barman is just that – an art. It’s definitely not for the faint of heart. It requires a multitude of talents, a splash of intuition, a good ear for tales ( tall and true), plus an understanding of

every product in the bar - and every cocktail recipe on the list.

From aesthetics and aromas, to what makes a good cocktail actually work on the palate, as well as an understanding of those evolutionary new-style martinis that have taken over cocktail lists and the till. Although purists believe that the classic martini should be left just as it is.

So, from Manhattans, Mojitos, Tibetan Mules, Caipirinhas, Caipiroskas, Cosmopolitans, Bombay Schmints, Singapore Slings and Alabama Slammers to suggestive names for cowboys, there’s something to lift anyone’s spirits. And there’s nothing like a glass of bubbly. tingly and sweet, fruity or simply plain brut dry – the perfect lubricant for any social occasion, as versatile as those who drink it.

For lovers of true French champagne, well they know that it conjures up flirty romanticism, sophistication, and adds that certain sparkle to life.

Take the time to try a new drink or bar on your next visit to Broadbeach.

Plumm Vintage Range http://www.plumm.com/plumm-vintage.html

White or Red

Sparkling

White (med)

Fortified Wine

Red (med-light)

Red (full)

120ml

100ml

120ml

60ml

120ml

120ml

DON'T assume your glass holds one standard drink Disclaimer: Information provided is a rough guide and should not be relied upon to suit you, as each person has different tolerances

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Bugzies

Seafood Restaurant Seafood, Steak and Pasta Located in the heart of the Broadbeach dining strip, just three doors away from the beautiful surf beaches of Broadbeach, Bugzies Seafood Restaurant offers diners a relaxed al fresco dining experience.

Families are welcomed and children made to feel right at home.

The restaurant offers diners a laid-back atmosphere, and their award-winning executive chef has designed an a la carte menu full of tempting choices to delight even the fussiest of diners.

Their friendly staff are always on-hand to offer assistance with your menu questions, and to suggest wine matches to complement your ultimate dining choices.

Whether your taste buds are craving a thick juicy steak, ocean fresh seafood or fabulous pasta dishes the kitchen team are there to ensure your dining experience is special.

With a seating capacity of almost 200, the venue is perfect for celebrations, functions and group dining - but also perfect for a quiet dinner for two.

Free security parking in the Oasis Shopping Centre & Monorail station onsite for travel to and from Jupiters Casino.

Reservations preferred: Ph 07 5527 5702 Open for lunch and dinner, 7 days per week.

Hours: 7.30am till late.

Special: 20% off total food bill (Dinner menu only) when Hotel key is displayed.

SHOP 50-52 VICTORIA AVENUE OASIS SHOPPING CENTRE, BROADBEACH MALL - PH: 5527 5702 LUNCH & DINNER 7 DAYS www.bugzies.com.au www.FOODgloriousfood.com.au

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Marigold

The Broadbeach dining precinct's newest restaurant, Marigold, is inviting you to join them on an exotic culinary journey‌. A journey of Euro-Indian fusion and 'Eastmeets-West' cuisine designed to tempt and tantalise your tastebuds.

A history of conquests of the North Indian States by the Persians and the Moghuls, also brought a rich aromatic food culture to India and transformed India’s cooking by fusing Middle Eastern cuisine with Indian spices and ingredients, to produce the most exquisite Mughlai food - better known worldwide today as North Indian cuisine.

At Marigold, Head chef, Ghary Camara brings an English culinary background, and explains that her dishes are a modern fusion of old recipes - "old food in a new way".

Some of the new dishes include favourites with a 'Twist' - lunch options include Jacket potatoes with a butter chicken filling or Tandoori chicken with a mango salsa and mint yoghurt; Madras shepherd's pie with Bombay potato topping.

Dinner choices include Chef's Special Deluxe Seafood Platter for two, a wonderful array of hot and cold, fresh, cured and steamed seafood, including King prawns,

53/54 GROUND FLOOR OASIS SHOPPING CENTRE, BROADBEACH - P: 07 5679 813 www.marigoldrestaurant.com.au

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calamari, bugs, oysters, mussels Goanna served in the shell, fish of the day and lemon sauce, fresh tuna salad and spicy Goan fish curry served with tossed salad, basmati rice, chips and an assortment of dips and sauces; Exotic Bugs and curry platter, steamed Moreton Bay bugs served with a variety of Goan curry dips, fiery Goan and Vindaloo, with tossed green salad and thick-cut chips. Banquets are a specialty for friends wanting a new, shared dining experience.

Vegetarians, gluten-free and dairy-free are well catered for with an array of tempting dishes to delight. And, desserts offerings include beerbattered Gulab Jamun (Indian milk dumplings) served with crystallized ginger topped vanilla ice-cream and lush rose syrup; and Triple chocolate nut crunch Nickerbocker Glory, a classic British ice-cream parfait -style dessert offering layers of chocolate ice-cream, homemade mocha-rum sauce, chocolate sprinkles and choc chip cookies.

Whatever you choose, Ghary and her talented team are sure you will enjoy the complexity of colour, vibrancy, flavour - and fire, that is at the heart of Marigold.

Their wine list is consumer-friendly offering Australian and New Zealand wines, boutique beers, spirits and exotic cocktails, as well as traditional Lassi.

They also offer Private Outdoor Catering, so your next function can be arranged at either your venue or theirs, with a menu especially designed to meet your personal requirements.

Bavarian Bier Café

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et alongside premium fashion retailers in the heart of Broadbeach’s Oracle development site, Bavarian Bier Café serves up breakfast, lunch and dinner seven days a week and is popular for everything from post-work drinks and corporate lunches to celebratory events and family outings.

Designed as a destination venue, this stylish space has capacity for 350 people and features a chic interior, beautiful mezzanine level and dazzling stein chandelier. The mouth-watering menu caters to all tastes and includes as much

sustainable and locally sourced produce as possible, with the choice ranging from salads, seafood and tender schnitzels to the hearty Crackling Roast Pork Belly and succulent Slow Roasted Pork Knuckle.

You’re bound to find a new favourite from the 20 Pure Bier varieties on offer – they’re all brewed from just four natural ingredients and are perfectly matched to every dish on the menu. Simply look for the trademark blue chairs… Prost!

2 ORACLE BOULEVARD, BROADBEACH QLD 4218 BOOKINGS 07 5512 0555 7 DAYS B’FAST, LUNCH & DINNER www.bavarianbiercafe.com www.FOODgloriousfood.com.au

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Moo Moo The Wine Bar & Grill "Serious steak for serious steak lovers" Specialising in premium export quality beef with provenance ensured, Moo Moo breaks down all the barriers of a normal steakhouse by putting the sexy back into steak. They deliver 'meat' with credentials!

Over the past seven years, owners Steven and Autumn Adams have elevated the concept of a steakhouse by losing the male dominated image and creating a restaurant oozing style and sophistication - with its dark walls, modern colour-changing light system, charcoal tables, leather seating and banquettes, cowhide accents - and a whole wall taken up with an award-winning wine collection, as well as an open kitchen to captivate the diners as they peruse the extensive menu.

With a chic and extremely popular bar to complement the restaurant, where guests are enticed to linger before and after dinner for a great martini or exotic cocktail, glass of champagne or boutique beer, in an area that oozes pizazz. Moo Moo also offer their very own Moo Moo Amber Ale and organic beer with a lovely honey nose.

Executive chef Damien Draper delivers a menu celebrating fresh seasonal flavours from family farms and artisanal producers.

The highlight of the menu includes a specialty beef menu which has been handpicked by Steven from the best breeders in the country. The selection includes grass fed beef, grain fed beef and organic beef.

This is a restaurant where the beef's breed, age, size and diet are clearly outlined for your comparison and the Specialty Beef section offers some of the best cuts of beef available in Australia, including the Cabassi & Rea VIP Wagyu exclusive to Moo Moo succulent, tender and finely marbled with a very rich flavour. presented with Japanese vegetables, soba noodles, ponzu, wasabi BROADBEACH ON THE PARK, 2685 GOLD COAST H'WAY, BROADBEACH OPEN 7 DAYS LUNCH AND DINNER FULLY LICENSED 5539 9952 www.moomoorestaurant.com.au

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mayonnaise, daikon and pickled ginger. This is an exceptional dish.

The Moo Moo Signature Dish – Spicerubbed 1 kilo Wagyu Rump Roast - a carnivore's delight. Seared until smokey on the char grill and then oven roasted, it is then presented at the table to be carved and complemented by rocket and parmesan salad, duck fat kipfler potatoes and a trio of Chef's sauce selections. Perfect with a bottle of Penfolds Grange - there are ten vintages available; or perhaps a glass of 2008 Penfolds Bin 389 Cabernet Sauvignon lovingly kept under enomatic seal.

Of course, they also include a fabulous selection of other dishes as well, fresh oysters, scallops, chicken, lamb, duck and kangaroo, and vegetarians are well catered for as well.

One of the new dishes we tried on our last visit was the Free-range chicken breast, oven-roasted on the bone, served with Jerusalem artichoke puree and a warm salad of brussel sprout leaves, crispy pancetta and pine nuts. A fabulous dish tender, full of flavour and the sprout salad was to-die-for. I'll never look at a brussel sprout the same way again.

Moo Moo also offers a selection of decadent desserts to tempt those craving a sugar hit, on our last visit we chose the Qld strawberry and rhubarb pavlova, crispy meringue topped with rhubarb whipped cream and surrounded with strawberries drizzled in vanilla balsamic (yumm). They also offer a fine selection of cheeses accompanied by figs, quince paste, oat biscuits and lavoche to complement that perfect glass of red or fortified wine.

With the finest beef available in the country, first class service, and one of the finest wine lists available on the Gold Coast, Moo Moo the Wine Bar & Grill is exactly what this carnivore ordered.

Yellowfin Seafood Restaurant Modern innovative seafood with a Broadbeach twist...

D

ining at Yellowfin is a seafood lovers delight. From the moment you walk through the entrance and see the two large aquariums and water feature wall, it becomes obvious that the sea plays a big part in the restaurant's manifesto.

The restaurant features a great bar area for sharing a glass of bubbles or cocktail with friends before dining, and the modern dining facilities are highlighted by clusters of suspended lights that add a chic appeal. The restaurant also offers inside and alfresco

seating options, so diners can decide whether they want to cosy-up inside or venture outside to watch the passing parade.

Head Chef Campbell Marks presents diners with a menu offering gifts from the sea served to enhance their qualities without overworking and confusing the flavours.

The seafood options are amazing and at any one time there can be up to eight different varieties of fish to choose from, including the house specialty Yellowfin Tuna seared and presented with baby spinach, walnut, grape and bocconcini salad with a cherry tomato vinaigrette and toasted pitta; or a perfectly simple Fish of the Day served with great chips and fresh garden salad. Other options include the perfect starter to any meal, oysters - and we have to say that the selection of Oyster

Shooters is fantastic lime infused Vodka and spiced tomato; Bacardi, crushed lychee and mint ,or the Tequila, muddled lime and tabasco - decisions decisions!

Yellowfin also offers scallops, calamari, and a traditional Seafood Platter for two loaded with housecured salmon, Razor clams, prawn skewers, gourmet salads and dipping sauces. There is no better way to enjoy the bounties of the sea than savouring a seafood platter with a glass of sauvignon blanc on a perfect Queensland day.

Of course, those who desire a thick steak, organic chicken, lamb, or vegetarian options are not forgotten and the menu offers a good selection of choices. Desserts include a luscious Affogato and dark chocolate and butterscotch Panna Cotta.

Yellowfin Seafood Restaurant's menu is full to overflowing with fresh, seasonal seafood delights, steaks, chicken, pastas, salads and decadent desserts.

What are you waiting for?

6/20 QUEENSLAND AVE, BROADBEACH - 5504 5335 OPEN LUNCH & DINNER 7 DAYS NOON TILL LATE - LICENSED www.yellowfinrestaurant.com.au www.FOODgloriousfood.com.au

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J

upiters Hotel & Casino brings Italian dining to life A TAVOLA NON SI INVECCHI (at the table with good friends and family you do not become old) Together with the recent opening of their new $20 million redeveloped theatre, Jupiters Hotel & Casino has upped-the-ante for dining on the Gold Coast reinvigorating the property’s Italian offering, Osteria Vivo.

Affectionately referred to as Vivo for short, the restaurant honours the traditional Italian craft of deceptively simple cooking with the purest of ingredients.

With a new name, look and menu, Vivo is a tour of Italy on a plate, featuring flavour profiles and methodology from areas across the country.

Osteria Vivo’s Italian-born Chef, Luciano Gandolfo, takes an authentic approach to Italian cuisine balancing the flavours we all know and love with the opportunity to

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sample lesser-known regional offerings.

Such an approach calls for the reintroduction of typically Italian dishes prepared in the true Italian way.

The restaurant’s Spaghetti Carbonara is one example of an iconic dish brought back to life after being lost in translation through the cultural filters of modified fare.

Most commonly known as a bacon and cream pasta dish, diners have the chance to taste the original flavours of Spaghetti Carbonara served with a mixture of black pepper, egg, pecorino Romano and Guanciale (cured pork jowl), just as the Italians intended.

Risotto is a dish of pride at Vivo with six varieties that set the benchmark for the Italian classic including wild mushroom, roasted pumpkin and sage, and herb roasted scallop.

With a goal to bring out the natural attributes of the risotto, the utmost care is taken throughout the cooking process from the Soffritto (the base), to the Tostatura (the

Osteria Vivo at Jupiters Hotel & Casino toasting of the rice) and the final stage, Manecatura (the beating in of butter and cheese to give the risotto it’s signature creaminess).

Using a technique that balances the science of timing and consumption, the risotto is served without delay, flowing onto the plate from a bottomless glass to ensure optimum texture.

Many featured ingredients on Vivo’s menu are sourced direct from the homeland itself including olives, mozzarella, chipolini onions, prosciutto de Parma ham, mushrooms, artichokes, vinegars, risotto rice, dried pasta and particular olive oils.

Perhaps the best way to sample many of these ingredients is with the Antipasti which gives diners a choice of three items including the Mozzarella di Bufala Campana, Proscuitto di Parma and Ligurian Taggiasca Olives, just to name a few.

Just as Vivo celebrates life, so to does the restaurant’s service team celebrate the theatre of food.

Whether it’s intimate moments shared over a meal or an eventful evening of feasting with friends, the “open table” philosophy of Vivo encourages diners to appreciate each and every ingredient with the guest at the heart of the experience.

Vivo’s service team will guide you through the process offering supporting anecdotes and personalised service as you marvel at the variety of dishes and innovative presentation.

Unique flavouring techniques are also

adopted including the skillful art of selecting a specific olive oil to suit your dish.

The authenticity of the guest experience is matched by the new interior of the restaurant including warm colourings, inviting furnishings and a newly installed west- facing window.

Be an honoured guest at the Gold Coast’s newest but perhaps most experienced Italian restaurant, Osteria Vivo at Jupiters Hotel & Casino.

JUPITERS HOTEL & CASINO LEVEL 4 - 1 CASINO AVE BROADBEACH - 5592 8443 DINNER 7 NIGHTS/WEEK FROM 6PM JUPITERSGOLDCOAST.COM.AU www.FOODgloriousfood.com.au

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Oberoi’s Taj SUBTLE SPICE AND LINGERING FLAVOUR...

Local restaurateur and food identity Pushpinder Oberoi and his wife Karla of award-winning Oberoi's Taj Restaurant in Broadbeach, have been offering mouthwatering, home-style Indian taste sensations for lovers of fine Indian cuisine for many years.

Their restaurant oozes a warm ambience and a glimpse into the exotic world of India with its muted lighting, rich red and caramel walls, a 'open casement window' overlooking the famous Taj Mahal; Indian wall coverings, paintings and artefacts collected over years of traveling back and forth to India.

Everyone loves the rich and complex flavours of true Indian cuisine with its wild aromatic flavours and subtle spicy overtones. Whether you like it hot enough to bring tears to your eyes, or mild enough to tenderly intoxicate your senses, the restaurant's chefs are pleased to oblige your personal taste.

Their extensive menu offers dishes that showcase the true flavours of India, offering vegetarian, meat, seafood and chicken options blended with spices to produce flavours that sing with the love and attention showed to them by the highly trained Indian chefs, who work tirelessly behind the scenes.

The menu includes a selection well-known and popular Indian favourites, with an emphasis on personal family recipes and blends; samosa little pillows filled with spiced vegetables or lamb mince; chicken Tikka Masala, succulent pieces of chicken cooked with garlic, onions, tomatoes and masala; Hydrabadi lamb cutlet, tender lamb pieces marinated in yoghurt and spices then cooked in the Tandoor oven; beef Vindaloo tender chunks of steak cooked in a hot piquant sauce; fish Korma cooked with cream with almonds; and also includes a fusion of East meets West dishes such as perfectly grilled salmon and vegetables, and Tandoor steak cooked in the tandoor oven and served with a butter sauce.

Diners are constantly teased as they sit waiting for their meals to arrive and the tantalisingly rich aromas waft from the kitchens before the exotic copper dishes are delivered to the table full of tempting taste sensations.

Set menu Feasts are also available and offer the perfect way to learn more about Indian cuisine.

The restaurant also offers banquet options for all occasions, vegetarian and vegan options; gluten-free and Halal cuisine are also available.

State Winner “Best Indian Restaurant”

SHOP 6, 88 SURF PARADE BROADBEACH - 5538 3478 OPEN 7 DAYS 11.30 TILL LATE FULLY LICENSED & BYO WINE ONLY www.oberoistaj.com.au

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Firefly Chargrilled Steak & Seafood Featuring huge skewers of your grilled favourites carved right at your table.

Plus the best steak selection on the Gold Coast!

The Firefly Churrascaria features huge skewers of your grilled favourites.

Including: seafood, calamari, chicken, lamb, beef & pork. It's carved right at your table which creates a sensational experience for every guest.

Grilled seasonal vegetables and the Chef's special selection of condiments compliment the meats and seafood.

Firefly also offers a spectacular a la carte menu complete with the BEST steak selection on the Gold Coast! Featuring premium Australian beef, prawns, burgers, seafood and more.

What is Churrascaria?

In the early 1900's, German and Italian immigrants settled in Southern Brazil in the area known as the Pampas, or High Plains. The Pampas soil is rich and fertile the land is and has been ideal for the raising livestock as well as the harvesting of bountiful of fruits and vegetables.

After the long awaited harvest of plentiful gifts from the nature, the new settlers

would gathered twice, as did the Pilgrims and Indians centuries before in North America, to celebrate and to show their gratitude for their good fortune from God. Just like the Thanksgiving celebration, fresh fruits and vegetables were prepared and served at a communal table where everyone would participate.

Also, tantalizing cuts of beef, chicken, pork and fish would be seasoned and barbecued on skewers over open fire pits by the ranchers, who were known as gauchos. They then carried the freshly cooked meats to the tables, and sliced juicy portions off the skewers on the plates. Each was free to choose from any or all of the meats.

As the population grew, the people in the Pampas began opening restaurants based on the same traditional feasts, offering the same style food as did the gauchos, but with the added quality of European style service. The concept caught on quickly, and has now become a permanent fixture of Brazil. This style of restaurant is known as churrascaria, suitable for all occasions Come experience it for yourself at Firefly

2739 GOLD COAST HIGHWAY BROADBEACH BOOKINGS: 5539 8600 FULLY LICENSED www.fireflygrill.com.au

www.FOODgloriousfood.com.au

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Beef it up Buying beef is no mean feat when you consider the options.

If one eats meat, beef is likely the favourite especially if the cut is tender and flavoursome, however, faced with myriad cuts, labels and words like grading, marbling, MSA, Private Selection and Wagyu; which one delivers on its claims and who can we believe?

Given that meat quality is determined by the breed, age and sex of the animal, methods of feeding such as grain or grass-fed, fattening and much more, Meat Standards Australia (MSA) developed a beef and sheep meat eating quality program designed to take the guesswork out of buying and cooking Australian red meat. It provides an endorsement of quality for graded cuts of red meat indicating product has met quality standards for tenderness, juiciness and flavour.

Twelve cuts of beef including fillet, oyster blade and standing rib roast have been certified as MSA Australian

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graded beef by one major supermarket chain. It believes by having a grading system it offers its customers an independent endorsement of the quality of the beef.

When it comes to the best of the best, Wagyu is on everyone’s lips. Wagyu is made up of two Japanese words - 'wa' meaning Japanese and 'gyu' meaning cattle and was made famous by regions such as Kobe in Japan. It can be applied to meat from any cattle of the Wagyu breed, which is genetically predisposed to intense marbling and produces a higher percentage of unsaturated fat than any other breed of cattle in the world. Wagyu is not one breed but four: Black, Brown, Shorthorn and Polled. In Australia, Black Wagyu is predominant.

High quality Australian Wagyu ranges from marbling score 4 through to 12+, the result of a regulated feeding program of a minimum 200 days to 500

p days, naturally fed on a mix of healthy feeds including grain, corn, alfalfa, wheat and barley. With the optimum mix of genetic engineering and feeding techniques, Wagyu has an exquisitely tender texture, an incomparable rich taste and consistent high levels of marbling. It is the source of many essential vitamins and nutrients and is also healthy, containing high levels of monounsaturated acids and unsaturated fats, including Omega 6 and Omega 3 oils. The great thing also about Wagyu beef is that even though the meat is heavily marbled with intramuscular fat, this type of fat is of the ‘good’ or unsaturated kind.

The top of the scale is the Master Kobe and Cabassi& Rea VIP beef with a marbling score of 12+ - a meat so tender that if you hold your finger on a raw piece of beef, the fat will start to melt from your body heat.

Although all the professionals will tell you that good beef should be served rare to medium rare, I must admit to being a 'shock, horror' - welldone girl. But, as I've proved time and time again - a great chef can still present my steak well-done and perfectly cooked!

As fabulous beef is always on the menu at your favourite Broadbeach restaurant, why not try a new cut next time you are dining.

www.FOODgloriousfood.com.au

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Rivers Dinner Cruises See the Gold Coast in a whole new light with Rivers Dinner Cruises – Gold Coast’s Only cruising restaurant. elax with a sensational seafood & international buffet on a luxurious air conditioned vessel. Add to that beautiful Gold Coast scenery, dance floor & entertainment – and you have the perfect night out.

Departing from Marina Mirage, you’ll head out for the first of many perfect photo opportunities of the Surfers Paradise skyline, cruising past Southport Yacht Club, waterfront restaurants, Versace Hotel and more.

Enjoy a feast of Chef’s freshly prepared menu, whilst continuing at a leisurely pace taking in the best sights Gold Coast has to offer. A sure scenery highlight is the Sovereign Islands – home to the largest and most expensive waterfront properties on the Gold Coast.

Cruising Thursday, Friday, Saturday Boarding 7:00pm for a 7:30pm departure Departing Marina Mirage

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BOOK ONLINE or at the BROADBEACH TOUR DESK KIOSK 1, OASIS SHOPPING CENTRE VICTORIA AVE. BROADBEACH www.rivers.net.au

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Mecca Bah The premium Broadbeach dining scene has been enhanced by the arrival of the precinct’s newest addition, Mecca Bah Restaurant. ecca Bah presents a truly unique dining experience with a tantalising and traditional menu inspired by the real tastes of Morocco and Middle East. There is an amazing depth of flavour in every dish, whereby the main ingredient is lifted with the addition of warm, earthy spices.

The exotic flavours are sumptuous and wellexecuted by the infallible kitchen staff, with a wide range of options for people with special dietary requirements.

The mezze plates are served in hand-made serving dishes from Tunisia and provide a contemporary take on traditional dishes such as the Turkish kofte with yoghurt and mint sauce, and kataifi pastries filled with Middle Eastern cheeses.

Their diverse menu caters for all tastes with an assortment of mouth-watering mezzes and a selection of main dishes that will excite your senses with genuine Middle Eastern flavours.

Their wine list perfectly complements the dining experience.

Their cocktails combine exotic flavours to refresh the palate and reinvigorate the body.

Groups will be tempted by Mecca Bah’s Banquets which feature a combination of finest mezzes, mains and desserts. which are sure to satisfy at the end of a day’s work.

The restaurant is available for dining functions, celebration events, parties and tailored corporate events.

More than just a meal, Mecca Bah provides a dining experience that will not soon be forgotten.

M

3 ORACLE BOULEVARD, BROADBEACH 5504 7754 OPEN LUNCH & DINNER 7 DAYS www.meccabah.com www.FOODgloriousfood.com.au

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Pizzacake TRATTORIA

"It's as easy as using fresh, wholesome ingredients to create an authentic Italian-style pizza, with a personal touch"

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veryone loves great pizza - it's the comfort food we all crave, and Pizzacake at the Oasis in Broadbeach has cornered the market with their fabulous wood-fired creations.

They create traditional Italian pizzas using a time-honoured pizza dough recipe prepared on-site. From the light, crispy base through the fresh, tasty ingredient that form their generous pizza toppings, perfection is guaranteed every time.

Their menu if full of traditional favourites - using homemade tomato paste, mozzarella cheese, salami, onions, mushrooms, anchovies, olives, capsicum, chilli - oh! the list is endless. Whether you choose the Their wood-fired Smoked Salmon Pizza is to die for. After lovingly baking the pizza base in the wood oven, it is then topped with fresh ingredients, fresh tomatoes, parmesan, smoked salmon, baby spinach, a SHOP 55, OASIS SHOPPING CENTRE BROADBEACH - 5592 3801 7 DAYS - 6AM - 5 PM B/FAST/LUNCH DINNER TILL 8PM FRI /SAT www.pizzacake.com.au

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squeeze of lemon juice and a finishing touch of minted yoghurt. That's a pizza that is actually really good for you!

Other dining options are available hearty breakfasts such as toasted Turkish bread with avocado, tomato, lemon and cracked pepper; eggs benedict; or toasted banana bread and muesli; at lunch they offer fabulous, fresh sandwiches and wraps, fresh gourmet salads, homemade pastas and decadent dessert pizzas - Black Forest, Apple Crumble, and Banana and Almond pizzas. Yes I am back to the pizzas again!

Gourmet coffee, teas and cold drinks are always available.

So whether you're returning from a day at the beach or a shopping expedition in the Oasis, there is always a reason to drop in and indulge.

Onyx Local Hot Spot Onyx Restaurant is a perfect 'watch the world go by' location offering lunch, tapas and dinner, seven days per week.

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t also boasts a vibrant bar scene, where stunning cocktails are created to delight those with a penchant for the exotic drink or three!

With the addition of fabulous, live entertainment 6 nights per week, this venue is a one-stop action spot!

Located right in the heart of Broadbeach's sophisticated eating and shopping precinct, Onyx specialises in giving diners a choice of options, from relaxed dining or tapas with friends, to romantic dinners for two.

Their flamboyant cocktail bar, is a place to meet up with friends for a quiet glass of wine or beer, or the chance to choose from their wide variety of speciality cocktails or perhaps to design your own. Of course, it is the perfect place for a party as well.

The menu includes a wide selection of tapas options, including charred baby octopus marinated with chilli and Thai spices served with ciabatta; chilli and lime infused Tiger prawns pan-fried with fresh coriander; or the special Onyx tasting plate filled with arancini, Greek meatballs, calamari, duck spring rolls, stuffed mushrooms, buttermilk chicken tenders, smoked salmon and oysters.

And the Main menu selections include oven-baked Riverina lamb rack with a light pistachio crust, served with smashed sweet potatoes, green beans and a rosemary jus; and a tender eye fillet aged to perfection and presented with you choice of sauce.

Weekends with Taj one of the hottest live acts the Gold Coast has to offer are huge and the venue regularly holds special theme and flavour nights.... so keep a watch on their website.

Special offers such as - $10 Tapas Monday & Tuesday; Ribs on Wednesday & Steak night Thursday are also a big winner with diners.

SHOP 4, 110 SURF PARADE BROADBEACH - 5570 4300 OPEN MON - FR 10AM – LATE SAT & SUN 8AM – LATE www.onyxbroadbeach.com.au

Lauxes on the park A fine dining experience is not exclusive to ‘boring’ restaurants!

Visit Lauxes On The Park for a total experience of fine food, wine, and entertainment with a vibrant ‘stay on’ factor.

Serving modern Australian cuisine, Lauxes has an array of delightful dishes complemented by an exceptional international and Australian wine menu with vintage and non-vintage wines.

Indulge in delightful entrees including the juicy confit pork belly with seared Hokkaido scallops, or the ever popular tempura chilli prawns. Signature mains include the slow roasted duck on a bed of five-spice sweet potato mash, served with stir fried choy sum, and cranberry chutney with port and Muscat jus. Another is the succulent herb and parmesan encrusted lamb rack, grilled with polenta, roasted flat mushroom and spiced aubergine caviar, cognac mustard and horseradish jus.

The wine list at Lauxes reflects some of the most interesting and popular wines from Australia and New Zealand, many of which have received multiple accreditations and are sought-after worldwide. The cocktail list is also abundant with classic favourites, as well as some of Lauxes popular signature cocktails!

Relax by the park with snacks and delicious tapas, or indulge in the full fine dining experience.

Kids can play in the adjacent park with Frisbees, footballs and cricket sets provided. In the evening, enjoy live music from resident musician George Ferguson, from early evening till late.

Chill out in luxurious leather lounges, or dance the night away. Lauxes is also home to the popular ‘Groove Sundays’ every Sunday from 12pm till late, bringing you the best in live music including jazz, blues, soul and classic RnB. Lauxes On The Park boasts a beautifully appointed open plan design that easily transforms from a sophisticated restaurant into an elegant function venue – both day and night. It is a perfect venue for birthdays, hen’s nights, corporate VIP dinners, fashion launches and high teas.

Providing an idyllic, leafy parkside setting and only a stroll to Gold Coast beaches, Lauxes is also a popular wedding destination, for large and intimate weddings alike.

The elegant venue, sumptuous food and prime location – coupled with its ‘no wedding surcharge’ policy, makes Lauxes a ‘must see’ for brides and grooms to be.

2685 GOLD COAST HIGHWAY, BROADBEACH - 5531 5555 OPEN 7 DAYS FROM 12 NOON LUNCH & DINNER www.lauxes.com.au

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its optimum, thereby presenting diners with the finest offerings of that time.

Some of the standout dishes include the slow-roasted Lamb shank with creamy horseradish mash, steamed broccolini and asparagus with a red wine and rosemary sauce; the Seaside risotto with sautéed prawn cutlets, sea scallops, shredded sea weed, fresh dill, chilli, peas, shallots, baby spinach, garlic and a champagne and lemon cream sauce; and the Atlantic salmon fillet which is grilled and served on a bed of crispy sweet potato fires, then topped with grilled marinated eggplant and zucchini, then finished with a basil pesto lemon butter sauce and caramelised fresh lime; Spaghetti Marinara, pan-fried fresh tiger prawn cutlets, NZ mussels, calamari, mixed reef fish topped with sea scallops and served with your choice of tomato Napoli, creamy white wine and basil, or olive oil; or the famous Sage Cafe Chicken Schnitzel, fresh herb and parmesan crusted chicken breast served with beer battered fries and garden salad, topped with a light creamy lemon sage and seeded mustard brandy sauce (also available GF grilled chicken breast with kipfler potatoes).

Of course, the fresh oysters, chicken schnitzels, designer salads, pastas and desserts are also a favourite with diners.

With it’s northerly aspect, Sage Café Restaurant is one of the few venues in Broadbeach that enjoys full sun all day, making it the perfect place to enjoy a leisurely breakfast or lunch, and then at night when the lights go on the restaurant offers a romantic ambience.

Sage Café is a favourite restaurant for tourists and families alike.

Sage Café “Simple, popular food cooked exceptionally well, and service that always exceeds your expectations”

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he professional team working in the kitchen at Sage Café are passionate about the food and its presentation to diners. The chefs spend significant time sourcing quality fresh produce from local suppliers to ensure that Sage's menus are of the highest quality. No detail is overlooked in their quest to deliver outstanding dining options for their guests to savour.

Diners can be assured of finding traditional favourites on the menu carefully enhanced with a contemporary edge. Carnivores are treated to the highest quality steaks available, all MSA certified and guaranteed 90 day aged and grain fed. Lovers of fresh seafood can be assured that they are not forgotten either, as fresh seafood is delivered daily. And, viewing the action of the open kitchen is an added bonus.

Sage's menu changes seasonally to allow their kitchen team access to produce at

CNR SURF PDE & QUEENSLAND AVE BROADBEACH - 5538 9938 OPEN 7 DAYS FROM 7AM TILL LATE LIC & BYO WINE ONLY www.sagerestaurant.com.au www.FOODgloriousfood.com.au

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Mama Roma A Little Bit of Italy by the Beach...

Combining a family friendly and relaxed atmosphere in a restaurant that celebrates the love of good food, great wine and fabulous conversation.

By offering diners a casual yet sophisticated dining experience, where dress standards are a little more relaxed, diners feel that it is fine to drop in after their morning swim or join friends for lunch after a day of shopping. By the time night falls diners can dress it up and spend a romantic evening enjoying their favourite pasta, pizza or succulent steak with a good glass of red. A very Italian way

to spend the night.

By choosing the freshest of ingredients possible, the chefs prepare Italian favourites including Bruschetta with fresh tomato, red onion, garlic and fresh basil; Antipasto plates (the Italian version of Tapas); a rich Tuscan soup with crusty bread; Duck Campagnola - duck with wild mushrooms and spinach in a light cream and white wine sauce; or the Garlic Prawn fettucini with plump prawns sautĂŠed then tossed through roasted garlic clove confit and blended with cream.

The gourmet pizza options include roast duck or eye fillet; and the pasta menu is huge. Scallopine, seafood platters, salmon and barramundi, vegetarian and gluten-free options on the menu choices are boundless.

Mama Roma is now offering a 3 course set menu for $45p/p includes a complimentary cocktail on arrival. Available at lunch or dinner.

Offers include: Half price luncheon menu - Special $10 lunch option available. $10 Big Breakfast & half price menu before 6pm each night.

ALSO 10% OFF total bill after 6.30pm

15 VICTORIA AVE, VICTORIA SQUARE BROADBEACH MALL - PH: 5526 8856 OPEN 7 DAYS - BREAKFAST 7-11AM LUNCH & DINNER TILL LATE www.mamaroma.com.au

Cafe Kathmandu Suresh Sapkota’s m e n u offerings include a g o o d selection of dishes full of flavour and exotic spices, a fusion of Nepalese, Tibetan and Indian styles, featuring entrees like Sekewa lamb; chilli prawns; samosas and chilli chicken in Nepalese freshly blended herbs; and mains including Kathmandu signature dishes such as Chicken chittnard, Nariyal murg; lamb rara; great Nepalese goat meat and slow cooked organic chicken curry; there are even options for those who don't like curry - lamb cutlets, rib eye fillet with prawns, mushroom, chilli; and Tasmanian salmon in dill sauce. Kids meals include a free home-made ice cream.

On our visit we chose dishes that reflected the Nepalese cultural diversity; Momo - the Newari and Lama's favourite afternoon munch, filled with vegetables (or meat) and served with tomato and sesame seed chutney; Chickpea, pumpkin and spinach Salan, butternut pumpkin cubes tempered with mustard seeds, curry leaves and cooked with tender chick peas and spinach; Kashmiri lamb shank, a tender slow-cooked shank simmered with cardamom, whole red chilies and yoghurt.

Diners can choose from a list of traditional accompaniments to complement their choices including lime pickle, cucumber and yoghurt Raita; date and tamarind chutney, rices; Tandoor cooked breads and pappadums to list but a few.

The restaurant also offers diners of wonderful introduction to Nepalese cuisine by offering a Nepalese Thali Set - with two non-vegetarian curries, daal, chutney achar, rice, bread and Rice Kheer a very famous Nepalese rice pudding that isn't as sweet as its Indian counterpart. Glutenfree options are also available.

CNR SURF PDE & QUEENSLAND AVE, BROADBEACH - BOOKING 07 5527 5355 OPEN 7 DAYS - LUNCH & DINNER LICENCED - TAKEAWAY & DELIVERY AVAIL www.cafekathmandu.net.au

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1two3

Mediterranean Dining & Lounge Bar

The old saying "It's as easy as one, two, three" has never been more accurate than in this modern dining establishment.

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ho says there is a right way to dine?

Here is a dining venue that is defying tradition and creating a new dining sensation.

Owner Andrew McElhone says "There are no rules to the way you approach our menu."

Feel free to choose a starter, then an entrĂŠe, follow that with another starter or another entrĂŠe then dessert. Perhaps you feel like two mains - it is your decision. You are free to choose starter dishes one at a time until you feel satisfied.

Even breakfast has no set rules, you can design that to your personal liking as well.

This large restaurant offers a dedicated lounge bar area with a fine list of wines and beers, as well as a tempting cocktail list for pre

and post dining get togethers with friends and loved ones. With live entertainment offered five nights per week, 1two3 has become an extremely popular venue for parties, functions and special events.

The friendly staff at 1two3 are always keen to explain their dining process to diners. which is just - easy as 1, 2, 3 - choosing a serving size to suit your dining whim. This restaurant has become a mecca for locals and tourists who love this new concept and the opportunity to graze on cuisine from around the Mediterranean, from Spanish chorizo or Italian bruschetta, to Greek ouzo, mint and orange marinated scallops or Sumac roasted beetroot salad - diners can design and share dishes from different cultures, or choose a Mezze platter for an evening of taste sensations between friends, There is a dessert menu available, but who could fit it in!!

With a menu full to overflowing with tasty delights it is wise to plan on a big day or night out!

Fabulous concept dining.

SHOP 11 THE PHOENICIAN TOWER EAST, SURF PDE BROADBEACH OPEN: 7 DAYS B/FAST, LUNCH & DINNER FULLY LICENSED BOOKINGS 5538 4123 www.1two3restaurant.com.au www.FOODgloriousfood.com.au

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Bottoms up Aussie bartenders embrace the dark and mysterious...

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ith an exotic crimson appearance and unique flavour, there’s little wonder leading Australian bartenders are expecting blood orange cocktails to be this Winter’s beverage of choice.

2010 Diageo Reserve ‘World Class Bartender of the Year,’ Adam Brewer, said Australian grown blood oranges were the ideal fruit to develop a range of unique cocktails around, with their sweet flavour adding an appealing twist.

“There’s something sexy and exotic about blood oranges and they always add a distinctive element to a cocktail that few other fruits can,” Mr Brewer said. “The delicious citrus fruit blends perfectly with vodka, gin and even scotch whisky to create deliciously seductive cocktails that appeal to a range of tastes.”

Mr Brewer said the colour of Australian grown blood oranges generally varied from deep crimson to almost black, ensuring each cocktail had its own ‘signature,’ “Blood oranges are fantastic to work with in both flavour and appearance and I look forward to seeing this season’s wonderful colour palate,” he said.

“In addition to blood oranges, more traditional orange varieties such as Valencia and Navel are also fantastic cocktail ingredients and look set to once again be a very popular ingredient this year.”

CEO of Citrus Australia, Judith Damiani, said although Australian grown blood oranges are only available from August to October, quality is expected to be outstanding, keeping for up to three weeks in the fridge.

“Australian grown blood oranges are certainly emerging as a popular gourmet ingredient, not only in cocktails, but also in salads and desserts,” Ms Damiani said. “As well as differences in appearance, blood oranges have a raspberry like flavour in addition to the usual citrus notes, making them a truly unique fruit.”

The Jack Sparrow 50ml dark rum 20ml pineapple juice 20ml coconut cream 40ml Blood orange juice 4 dashes of Angostura bitters Method: Add all ingredients to a blender add ice and blend. If you don't have a blender this drink can be shaken.

Pour in to a suitable cocktail glass and garnish with a pineapple frond and grated nutmeg. *Tip: To add just the right amount of ice, fill the glass you intend to drink from and then add that amount to the blender.

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O-Sushi

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assion and presentation are the guiding lights for the expert Japanese chefs who create their magic at O-Sushi in the trendy dining precinct at Oracle North in Broadbeach.

This restaurant is a breath of fresh air for the Gold Coast dining community, one that is guided by a philosophy that incorporates the traditional values of providing the best possible service combined with fresh wholesome food.

And, this fabulous food is presented to lovers of Japanese cuisine, in a form that inspires the imagination as well as tantalising the tastebuds.

The Broadbeach restaurant has a cool trendy cafĂŠ appeal with wide open spaces, a black and red colour scheme (very Japanese) with large lantern-style hanging lights, and offers both al fresco style table seating, or alternatively, bench and stool seating around the large central chefs station, where diners are able to watch in awe as these 'masters of the sushi roll' create their magic and constantly replenish the moving 'train' of yummy taste tempters.

This allows diners to become part of the theatre of Japanese dining.

Don't be fooled by the name. Of course the restaurant offers sensational sushi, nigiri and sashimi made from the freshest possible seafood and other goodies, but they also offer an a la carte menu that reflects an excellent array of Japanese favourites including noodles, soups and Kushi-yaki and Tempura.

When we dined we were blown-away with the freshness and the size of the meals. We chose the artfully prepared Rainbow Sushi with its tantalising layers of king fish, salmon and tuna on pillows of sushi rice and avocado; Prawn Ebbi Nigiri with Japanese mayonnaise presented in a bowl;

the O-Sushi Roll which was filled with soft shell crab, prawn (tobiko roe) tamago, avocado, cucumber and crisp vegetable straws, which can be served plain or drizzled with its sweet teriyaki sauce; the main course of Crisp Wild Barramundi stack was succulent and perfectly cooked, layered on a rice triangle with warm seasonal vegetables.

Unfortunately we were much too full to even attempt one of the desserts. That will have to wait until next time!

Menu options are available in popular tapas size dishes to traditional entree and main sizes to accommodate all dining appetites.

The restaurant is up-to-the-minute with diner needs, offering mainly organic produce, both brown and black rice and gluten-free soy sauce options, as well as being totally MSG free. This makes O-Sushi a fabulous dining experience for everyone.

The menu is quite large but the extremely friendly staff are there to assist and advise on your dining choices. The wine list is comprehensive and includes a great selection of both Australian, boutique and Japanese beers, as well as a fine selection of Sake and Plum wines to complement each dish.

If you are looking for fabulous food, an intimate and friendly dining experience then O-Sushi is the place for your next dining adventure.

SHOP 2, ORACLE NORTH 12 CHARLES AVE BROADBEACH - 5570 2166 11AM - 9PM, 7 DAYS A WEEK www.osushi.com.au www.FOODgloriousfood.com.au

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Palate-popping

Pearls Tiny, luscious, little translucent orange balls that our local chefs love to use to elegantly garnish their seafood and special dishes…

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ry oysters topped with these little gems, that when popped into your mouth create an explosion on your tongue! Yarra Valley Caviar this year is the result of over 50,000 salmon being individually hand-milked, resulting in about 14 tonne of caviar. Included in that is two tonne of a premium line of roe which comes from young salmon that have never been milked before. Milking takes place for four weeks during May. At just three years old, the caviar from the fresh water Atlantic salmon is softer and more palatable – making it effectively the ‘veal’ of the salmon family. The caviar is taken as it comes from the salmon after milking and simply brined on site at the farm at the base of the Rubicon River, using Murray River pink salt flakes and organic sugar, and packaged in 40g traditional tins. The reason the caviar is also highly prized is because of the farm’s strict policy of ensuring the fish are treated humanely.

“We naturally anaesthetise our salmon with clove oil and then gently massage them by hand, and place them in a recovery pond before they go back in their earth ponds, until the next year,” says general manager Mark Fox. “By timing this precisely, the caviar simply flows out without any unnecessary stress put on our salmon - and the result is caviar that is plump and flawless.”

Yarra Valley Caviar products can be found in many of the Australia’s best restaurants and gourmet delicatessens. Many Broadbeach restaurants are great supporters of the product, including Moo Moo Bar & Grill, Lauxes, Jupiters and Champagne Brasserie.

Thai Silom

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mongst the Gold Coast ’s many of Thai restaurants, the elegantly adorned Thai Silom in the Broadbeach dining precinct is a definite standout, with their elegantly dressed wait staff eager to welcome diners into the restaurant's warm and contemporary space.

T he restaurant offers a glimpse of Thailand with its red banquettes, sunken tables and traditional Thai ornaments and wall hangings all adding a touch of the exotic to your dining experience.

Those who have been to Thailand will appreciate the freshness and authenticity of Thai Silom’s dishes, and their menu offers diners a mix of traditional favourites and some more 'ARIA' SHOP 17B ALBERT AVENUE, BROADBEACH - 5592 3393 OPEN 7 DAYS LUNCH - DINNER LICENSED & BYO WINE ONLY www.thaisilomgc.com

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unusual options as well.

Their menu confirms the chef's masterful art of blending spices and flavours, to create true Thai cuisine, with its welcoming fresh flavours and clean mouthfeel.

Menu highlights include Tom Yum soup Bangkok style; chicken satays with rich peanut sauce; Crying Tiger, grilled marinated Thai style steak fillet served with a hot chilli sauce; Coconut Lime Prawns, enriched by the flavours of sweet chilli paste, lime juice, coconut milk and ginger; the Duck Pad Khing with roast duck stir fried with young ginger, black fungus, mushroom, fresh chilli, onion, spices and shallots; the Fig Lamb, stir-fried lamb fillet with homemade chilli paste, sun-dried figs, cracked black pepper served on a bed of steamed green vegetables.

For dessert I always find it hard to resist the Sticky Rice with mango - but hey, I'm a Queenslander! Definitely worthy of your next Thai adventure.

Mario’s Dine where the locals do. ince 1989 Gold Coasters have been flocking to Mario’s Italian Restaurant, right near the beach in Broadbeach, to enjoy a great range of modern and traditional Italian dishes, including seafood, steak, pasta and pizza options. Visitors, families, conference groups and sporting teams all make their way to Broadbeach Mall to dine alfresco, or indoors enjoying the wonderful Italian themed frescoes and relaxed atmosphere. Mario’s famous large serves and extensive menu provide the perfect option for all appetites, as well as delicious desserts including our handmade artisan gelati made fresh on the premises each day, and an

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extensive wine list. Open for lunch and dinner 7 days a week. Mario’s award winning dishes and pizzas are also available takeaway, or delivered to your door in the Broadbeach area.

BEACH END, THE OASIS BROADBEACH MALL BOOKINGS: 5592 1899 - OPEN 7 DAYS LUNCH & DINNER - FULLY LICENSED www.mariosrestaurant.com.au

Alto Cucina & Bar

‘A little taste of’… lto Cucina & Bar, with a chic and stylish but relaxed atmosphere, is located at the beach end of Broadbeach Mall, metres from Kurrawa Beach. Renowned for its long breakfasts, lazy lunches and lasting dinners, enjoy drinks by the bar, or relaxing in the lounge.

The extensive and impressive Mediterranean inspired menu provides a diverse range of dining options, from share plates through to

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delicious desserts and cocktails. Alto means ‘a little taste of’ with many dishes designed to be served and shared platter style. The multi award winning Alto Cucina and Bar, with an experienced and professional team, is the perfect setting for corporate groups, business dinners, cocktail functions or special events. Alto has regular live music in the lounge area, and features the Gold Coast's best DJ's every Friday and Saturday night.

BEACH END, THE OASIS BROADBEACH MALL BOOKINGS: 5539 0377 OPEN 7AM TILL LATE 7 DAYS www.altocucina.com.au www.FOODgloriousfood.com.au

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Everyone Loves a

Farmers’ Market ith all the cooking shows on TV enticing viewers to get off the sofa and into the kitchen, it is no wonder that so many people are becoming excited by the prospect of new tastes and textures on their plates.

Now food devotees and families are venturing away from traditional supermarkets and savouring the adventure of shopping at their local food market.

Every Saturday and Sunday people are streaming into these markets to find all the best quality 'farmers' gate to plate' goodies.

With stalls packed high with garden fresh produce, bursting with colour, texture and flavour, including many unique and hard-

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to-find gourmet and heritage offerings home cooks can find everything that they need to produce a tantalising meal for family and friends.

And, don't be surprised if you run into your favourite chef next time you visit the farmers market, as many local chefs are savvy to sourcing the freshest ingredients for their menus here as well.

Many chefs have chosen to ask local producers to grow special produce for their restaurants, to ensure that they always have seasonal ingredients onhand for their menus.

Just goes to show that our local chefs are looking after their customers as well as the local farmers.

Farmers Market The Oracle Broadbeach - Oracle Boulevarde, 2nd Sun each month 7.00am - 1.00pm

Mudgeeraba Farmers Market Mudgeeraba Showgrounds cnr Mudgeeraba & Worongary Rds, Mudgeeraba 2nd & 4th Sat each month 6.00am - 11.00am

Bundall Farmers Market: Gold Coast Turf Club, Racecourse Drive, Bundall Every Sun 6.00am - 11.00am Marina Mirage Farmers Market Seaworld Dve, Main Beach 1st/3rd/5th Sat each month 7.00am - 12.00pm Sharks Farmers Market Southport Sharks AFL Club Cnr Musgrave & Olsen Aves, Southport Every Sat .00am - 11.00am

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Nerang Fresh Produce & Craft Market Lavelle St, Nerang Every Sun 6.30am - 12.00pm Tamborine Local Producers' Market The Green Shed, inside Tamborine Mountain Showground Cnr Bartle & Main Western Rds, Tamborine Mountain Every Sun 7.00am - 12.00 pm

The Night B

roadbeach offers those looking for a fabulous night out an eclectic mix of dining options, as well as smooth lounge bars, nightclubs and hotels offering gaming facilities for those with a penchant for a bet.

Barman CJ Nankiville - Mecca Bah

Nothing says Broadbeach like a trendy cocktail enjoyed in a glittering bar perched on a stool swaying to the hypnotic melodies of the local DJ or music emanating from the venue's lush surrounds.

I recently found a delicious Apple Mojito at Mecca Bah, where the dashing barman CJ Nankiville delicately chopped fresh apples and added them lovingly with the muddled mint leaves, lime,sugar,

light rum, sour apple liqueur. Oh so yummy!

White wines

Chardonnay: Usually a medium to full-bodied, dry wine.

Poultry and game birds, veal and pork, rabbit, fish and pasta preparations which feature cream and/or butter, mushrooms.

Sauvignon Blanc (Fumé Blanc): Medium to light-bodied and dry.

First courses, seafood, ethnic dishes— pastas, curries, salsas, spicy sausages, vegetable dishes, olive-oil based dishes, tomato sauces, goat cheese.

Chenin Blanc: Light to medium-bodied, normally off-dry to semi-sweet.

Braised Chicken, sushi and other Oriental dishes, poultry, pork.

Gewürztraminer: Light to medium body, usually semi-sweet, occasionally off-dry.

Spicy cuisines such as Chinese, Mexican, and Indian, mild sausages, fruit salad.

Riesling (Johannesburg Riesling, White Riesling): Light to medium bodied, semisweet to off-dry.

Crabmeat, appetizers and finger foods, pork, salads.

Red wines

Pinot Noir: Medium to light-bodied, dry, little tannin leaves silky texture.

Lamb, duck, turkey, game birds, beef, rabbit, semi-soft cheeses.

Cabernet Sauvignon: Medium to full-bodied, tannic & dry.

Beef, lamb, pork, duck, game meats, cheeses.

Merlot: Medium to full-bodied, less tannic than Cabernet, dry.

Beef, lamb, pork, duck, game meats, cheeses, stews, pizza, heart pastas.

Zinfandel: Medium to full-bodied (also made in a lighter style), dry.

Hamburgers, beef, lamb, venison and game, hearty pastas, turkey, stews, pizza.

Specialty Wines Pink Wines (Rosé, White Zinfandel, Cabernet Blanc, Blush, Blanc de Noirs): Vary in colour and sweetness.

Choose the most current vintage.

Best with smoked foods, quiche, pork and ham,Mexican and Thai food. Can be served with all food.

Sparkling Wines/Champagnes Crisp and bubbly.

Aperitifs and first courses, fruits and nuts. Fuller bodied variations go well with any fish and chicken.

www.FOODgloriousfood.com.au

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