FREE Feb-Jun 2012
WHERE TO DINE IN... BROADBEACH
foods Gloriou food... B ROA D BE AC H
style
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.
F
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’.
Want more info?... read our mag Ezines www.styleliving.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
Cover Photo: Courtesy of Verve Restaurant Information written & published in good faith as a service & guide. The publishers are not responsible for any variation or changed circumstances in information written.
2 StyleLivingMagazines
style
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, cafĂŠs, ice-creameries and gelato bars; as well as an exciting mix of trendy bars and nightclubs for those looking for afterdark fun and games. With its meandering streetscapes full to brimming with a diverse
Courtesy of Tourism Queensland
selection of fabulous dining options... from trendy cafĂŠs 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 award-winning 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...
StyleLivingMagazines 3
style
Lauxes on the park At Lauxes on the Park, Broadbeach we believe that a fine dining experience is not exclusive to ‘boring’ restaurants. ur goal is to welcome you into a total experience of fine food and wine. Our guaranteed, vibrant ‘stay on’ factor ensures you can have fun, dance or simply chill out and enjoy our entertainment. Set amid a leafy parkside setting, Lauxes on the Park is an experience for singles, couple and families alike. Parents can enjoy a long alfresco lunch and watch the kids play in Victoria Park. We have frisbees, cricket sets and footballs for your enjoyment. From early evening until late, enjoy live entertainment from our resident, international musician and singer, George Ferguson. Our modern Australian cuisine with Japanese influences features an vast array of menu options – the freshest seafood, most succulent steaks and decadent desserts to satisfy all tastes. Select from our tapas menu , $15 residents menu, a la carte and degustation cuisine. We also have an exquisite selection of cocktails, vintage and non-vintage Australian and imported wines, and local and imported beers on tap. We love to host your special occasions. We are the Gold Coast’s specialist wedding venue, for intimate and large weddings alike.
O
2685 GOLD COAST HIGHWAY, BROADBEACH - 5531 5555 OPEN 7 DAYS FROM 12 NOON LUNCH & DINNER www.lauxes.com.au
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 15 VICTORIA AVE, VICTORIA SQUARE, BROADBEACH MALL 5526 8856 BREAKFAST 7-11AM LUNCH / DINNER TILL LATE 7 DAYS www.mamaroma.com.au
4 StyleLivingMagazines
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 sautéed 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
style
Saffron
indian gourmet MODERN SOUTH INDIAN DINING WITH AN EDGE...
F
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 StyleLivingMagazines 5
style
Mandarins this seasons hottest cocktail ingredient...
W
ith one of Australia’s favourite citrus fruits, the Aussie mandarin, back in season what better way to celebrate than with an Australian mandarin champagne cocktail. 2010 Diageo Reserve ‘World Class Bartender of the Year,’ Adam Brewer, has developed six delicious new cocktails, with mandarin juice as the key ingredient, introducing a unique new flavour to the Australian market. “The delicious and fragrant mandarin perfectly complements white sprits and champagnes to produce sweet, succulent, seductive cocktails,” Mr Brewer said. “Winter drinks tend to be heavier concoctions, but sweet tasting mandarins mix beautifully with champagne or white spirits to create a lighter and more refreshing drink.” With the majority of mandarins grown in Queensland, there is no excuse not to try one. We have chosen a couple of wonderful cocktails for you to make and enjoy at home.
6 StyleLivingMagazines
style
Mandarin Daiquiri Ingredients: 50mL White Rum 10mL Cherry Liqueur 40mL freshly squeezed mandarin juice 20mL fresh lime juice 10mL sugar syrup* Method: Add all ingredients to a cocktail shaker add plenty of ice and shake. Serving suggestions: Strain into a martini glass. Garnish with a lime wheel. *To make sugar syrup mix 2 parts white sugar to 1 part hot water and stir until dissolved.
Sparkling Mandarin Ingredients: 30mL Gin 40mL freshly squeezed mandarin juice 10mL fresh lemon juice 10mL sugar syrup Method: Add all ingredients to a cocktail shaker add plenty of ice and shake. Strain in to a champagne flute and top with Champagne (or Australian sparkling to keep with the theme).
StyleLivingMagazines 7
style
Thai Silom
Amongst 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 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. 'ARIA' SHOP 17B ALBERT AVENUE, BROADBEACH - 5592 3393 OPEN 7 DAYS LUNCH - DINNER LICENSED & BYO WINE ONLY www.thaisilomgc.com
8 StyleLivingMagazines
style
RockSalt
Modern Dining RockSalt is a stylish, up-market restaurant with a comfortable, relaxed atmosphere and cool ambience. The staff are friendly yet professional without being imposing and always eager to assist diners with their dining choices.
O
wner and Head Chef Matt Jefferson has worked in the industry for over 15 years, honing his skills with some of the best chefs the Gold Coast has ever known, including Laurence Griffen, Christian de Valence and Wayne Fanner. His dream of owning his own restaurant with wife and coowner Amy came to fruition in 2008. Matt's passion for fine food sees him constantly sourcing the finest seafood locally, including line-caught fish, hand dived scallops, spanner crab meat from the clear waters of Noosa and the freshest, most delectable oysters you will ever taste from Coffin Bay, Tasmania and the Pacific. He sources his fresh vegetables and herbs from the organic farmers around Queensland, those who specialise in their chosen fields. Matt’s philosophy at RockSalt is to find the best produce, keep the flavours clean and deliver simple, beautiful food that reflects nature's bounty. He describes his style as innovative, modern Australian with an emphasis on flavour and presentation. Matt's efforts have definitely been rewarded winning Gold Coast Chef of the Year 2009, 2010 & 2011. He'll just have to wait a little longer for the 2012 award.
He and his team of chefs and apprentices work tirelessly to present diners with 'artworks' on a plate, with presentation and flavour working hand-in-hand to deliver a true dining experience Standout dishes on the menu are the salt & pepper tempura oysters with prik nam pla; Tataki Kingfish, Pepper Crust, Ginger Carrot, Daikon, Wasabi Crumbs, Ponzu Dressing, Horseradish Cloud (pictured). For mains it is hard to pass the assiette of rabbit, truffle mousse, bacon, mustard fruits, potato puree, cabbage and mustard sauce; or the lavender honey glazed roast duck breast with duck boudin, gratin potato, bacon, peas and red currant jus. Desserts are just as enticing with 'violent crumble' dark chocolate and lemon curd marquise, exploding rock candy, crystalised violets and honeycomb ice-cream. We are so glad that Matt has found a home for his passion! Fully Licensed.
SHOP 12 ARIA, 15 ALBERT AVE, BROADBEACH - 5570 6076 OPEN MONDAY TO SUNDAY LUNCH FROM 12PM - DINNER 6PM www.rocksaltmoderndining.com.au StyleLivingMagazines 9
style
Raising theBAR
L
ooking for a bar to have a of wine, glass 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, have a hard-edge modern, more chilled-out vibe or are part of a restaurant or bistro. Explore, be surprised and above all be refreshed. To the uninitiated, a drink is a drink but connoisseurs such as urban bartenders or mixologists as they’re sometimes called, 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 gettingto-know-you relationship. But 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 that perhaps those evolutionary new-style martinis are there to
White Wine
Champagne
120ml
100ml
120ml
boost cocktail lists and the till, where in fact 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 and always, particularly with champagne conjuring up flirty romanticism, sophistication and adding that certain sparkle to life.
Fortified Wine
Chardonnay
Shiraz/ Pinot Noir
60ml
120ml
120ml
One standard drink (10 grams) =
• 1 x 285 ml pot of full strength beer (4.8%) or • 1 x 375 ml can of mid strength beer (3.4%) or • 1.6 pots of light strength beer (2.8%) or • 5 pots of super light (0.9) or • 1 x 100 ml glass of sparkling wine or • 1 x 100 ml glass of red or white wine or • 300 ml bottle of alcoholic soda or • 1 x 60 ml glass of fortified wine (port, muscat or sherry) or • One 30 ml nip of spirit 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
10 StyleLivingMagazines
style
WhichWINEgoes with...
White wines Red 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, luncheon salads, 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.
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. Pinot Noir: Medium to light-bodied, dry, little tannin leaves silky texture. Lamb, duck, turkey, game birds, beef, rabbit, semi-soft cheeses. 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.
StyleLivingMagazines 11
style
Verve
Restaurant Café & Bar
An Award Winning restaurant serving Modern Australian cuisine.
H
ead Chef Philip Edwards has created an exciting menu that reflects his passion for combining classic French, European and Asian techniques with unique Australian ingredients. The restaurant oozes a calm and inviting atmosphere presented in intimate and welcoming surroundings. This defining ambience has made Verve a favourite with locals and tourists alike. The restaurant's warmth is heightened by its professional yet unpretentious service. Verve has an excellent wine list that has been given careful thought and research, as Gourmet Traveller Wine wrote “you’ll find every wine fits perfectly. A lot of consideration has gone into this. What really excites is the selection of mature reds.” Head Chef, Phil Edwards has led some of the most prestigious kitchens in both Melbourne and on the Gold Coast. He was awarded Chef of the Year whilst at Songbirds on Tamborine Mountain, and won Restaurant of the Year when he was Head Chef at Moo Moo The Wine Bar and Grill. Whilst Philip has been at Verve the restaurant has been awarded a Chef’s Hat and ranked in the top ten restaurants on the Gold Coast. Some of his delightful creations include entrees such as Razor Clams jamon crumbs, chorizo, smoked CNR SUNSHINE BLVD AND T.E. PETERS DRIVE BROADBEACH - 5526 7364 LUNCH & DINNER - TUES TO SUN www.ververestaurant.com
12 StyleLivingMagazines
mayonnaise, garlic and herb emulsion; Seared Scallops and Prawns fresh shaved coconut, garlic chips, snow peas, green curry essence. For the mains these offerings delight the palate Masterstock pork cheek with spring onion and celery cream, caramelised baby turnips, broccolini and crackle; and Twicecooked duck with sweet potato bubble'n'squeak, snake beans and cooking juices. There is a good portion of the menu that is gluten free. Desserts are tempting, with luscious Toasted passionfruit marshmallows, fresh mango salad, almond and coconut milkshake and candied lime a standout. A unique addition at Verve is the blackboard Cheese Menu, which lists several cheeses from around the world – and diners can choose the cheese they want on their platter to suit their personal taste. Verve is also an ideal venue for private functions, celebrations and intimate weddings - with a seating capacity of approximately 40. Verve is a hidden treasure just waiting for you discover it. Fully Licensed
style
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 house-cured 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
StyleLivingMagazines 13
style
Sweet revolution... Why We Love Chocolate...
T
hought of in times of sorrow as a comfort food; obligatory when you are in love - because you have heightened senses and it makes you feel wonderful; in Autumn and Winter , we love it because nothing warms you faster than a mug of hot chocolate with a dollop of cream on top - and of course, when you are feeling totally self indulgent you need it because it makes you feel so at peace with the world and you obviously deserve it. They also say that chocolate is an aphrodisiac...and who am I to disagree? Some also say that it is better than sex - but I'll leave that to others to confirm or disprove. The Greek goddess of love, Aphrodite definitely has a lot to answer for. Alternatively known as the 'drink of the Gods' and the 'drink of the Devil' you be the judge. What I know is that chocolate ticks all the right boxes - it tantalises the taste buds, stimulates the senses and elicits romantic thoughts...
14 StyleLivingMagazines
whether they are for love of its consumption or romance, I will leave up to you to discover. One major point in favour of this theory is that chocolate does melt at body temperature - you can prove that by popping a rich, luscious piece on your tongue right now and waiting for a short time...be patient. Umm Yum it works! History tells us that the Aztecs were convinced of the aphrodisiac properties of chocolate - and for that reason, mere women were forbidden to indulge. Obviously they didn't think that we could handle it. Oh how little did they know. Of course, as with all history lessons there is always a conflicting opinion. Another historical report says that Aztecs and Mayans found it so erotic and intoxicating that they held cacao harvest festivals with orgies. I'm not sure if they decided to let the women indulge in the chocolate then. And, Montezuma reportedly drank 50 cups before visiting his harem. And, I have also read that in 1624, Johan Franciscus Rauch a Viennese professor and
style
religious leader condemned chocolate for inflaming the passions of those who consumed it. and banned monks from its consumption. That didn't stop European royalty from sending ti to each other as betrothal gifts though. Louis XV's mistress, courtesan Madame du Barry was rumoured to serve cups of it to her lovers before allowing them entrance into her boudoir. Now that obviously must carry some weight in this argument. And, Casanova was also a great fan - he called it 'the elixir of love'. Now surely you couldn't get a much better recommendation than that.
As time has well and truly traveled on, modern scientists now tell us that dark chocolate has other wonderful properties and is actually good for you. It is reported that the endorphins released in our brain upon consumption causes an immediate euphoric rush, While other research has found that for people with hypertension, the consumption of chocolate may even lower blood pressure and the risk of heart disease. To give you the opportunity to put this to the test why not try the following chocolate desserts. There is no harm in doing a little personal scientific research!!
O
r if you would rather try a decadent chocolate dessert, we suggest you visit RockSalt where head chef Matt Jefferson has created this little masterpiece. 'Violet Crumble' fresh chocolate and lemon curd marquise, exploding rock candy, crystalised violets and honeycomb ice cream.
StyleLivingMagazines 15
style
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
16 StyleLivingMagazines
style
Onyx
Local Hot Spot Onyx Restaurant is a perfect 'watch the world go by' location offering lunch, tapas and dinner, seven days per week.
I
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 StyleLivingMagazines 17
style
Pizzacake TRATTORIA
"It's as easy as using fresh, wholesome ingredients to create an authentic Italian-style pizza, with a personal touch"
E
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
18 StyleLivingMagazines
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.
style
Moo Moo The Wine Bar & Grill "Serious steak for serious steak lovers" Located in the heart of Broadbeach, this multiaward winning restaurant has made an artform out of serving the perfect piece of meat.
S
pecialising 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! The restaurant oozes style and sophistication with its dark walls, modern colour-changing light system, charcoal tables, leather seating and banquettes, cowhide accents, a whole wall taken up with an awardwinning wine collection, and an open kitchen to captivate the diners as they peruse the extensive menu. With a chic and very 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. High back stools sit around the central 'heartbeat' of the bar and high chrome tables are strategically positioned to offer views of Victoria Park. Back to the menu, 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 mayonnaise, daikon and pickled ginger. This is an exceptional dish. For those with a real appetite (but better to share with a partner) we suggest
The M o o M o o Signature Dish – Spice-rubbed 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. 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 too. Moo Moo also offers a selection of decadent desserts to tempt those craving a sugar hit and a fine selection of cheeses as well.. "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."
BROADBEACH ON THE PARK, 2685 GOLD COAST H'WAY, BROADBEACH OPEN 7 DAYS LUNCH AND DINNER FULLY LICENSED 5539 9952 www.moomoorestaurant.com.au
StyleLivingMagazines 19
style
Guzman Y Gomez MEXICAN TAQUERIA
Like all great revolutionaries, Guzman y Gomez (GYG) Mexican Taquería started with one simple passionate belief.
T
hat the hearts and palates of Australia would embrace the authentic flavours and traditional techniques of one of the world’s great cuisines…. Mexican!
ORACLE SHOPPING CENTRE 3 ORACLE BOULEVARD, BROADBEACH 3188 1702 OPEN DAILY LUNCH & DINNER www.gyg.com.au
20 StyleLivingMagazines
With a funky, modern vibe, Guzman Y Gomez Broadbeach is fast becoming the social hub of the Gold Coast! You will often hear ex pat Latin’s ordering in Spanish and reminiscing about home. This is definitely the best place to grab a Burrito for lunch, or dinner before heading out for a night on the town. From soft and hard shell tacos, to burritos and nachos, this is perfect Mexican cuisine for those short on time., and those who don’t want to compromise on quality, flavour or nutrition. GYG’s authentic menu combines an array of slow roasted and grilled meats, fish, fresh vegetables and imported Mexican chillies and spices, - and all dishes are prepared to order. Their menu is fast, delicious and healthy... A great source of protein, low fat, low GI ingredients, low sugar, gluten free, lactose free and best of all - guilt free!! Now fully licensed diners are invited to come in for a frozen classic margarita and burrito today!
style
Mecca Bah The premium Broadbeach dining scene has been enhanced by the arrival of the precinct’s newest addition, Mecca Bah Restaurant.
M
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.
3 ORACLE BOULEVARD, BROADBEACH 5504 7754 OPEN LUNCH & DINNER 7 DAYS www.meccabah.com StyleLivingMagazines 21
style
Culinary adventures... THE PERFECT PAIR ... pear and cheese AUSTRALIAN PEARS ARE READILY AVAILABLE THROUGHOUT THE YEAR AND ARE THE UNSUNG HERO OF THE FRUIT BOWL.
T
here are endless possibilities when using pears in the kitchen but nothing is as simple and striking as a beautiful pear and cheese plate. Pears have a subtle, sweet flavour that impresses without stealing the show. Pears also marry perfectly with the rich and creamy flavours of cheese. Why not invite a few friends over for drinks this weekend and tempt them with this little number. My suggested wine match to complement would be a Brown Brothers decadent Orange Muscat & Flora; 2006 Patricia Noble Riesling; or sensational Seppeltsfield Cellar 6 Tokay..
22 StyleLivingMagazines
style
Cha Cha Japanese Restaurant
It would be surprising were there a more popular Japanese restaurant on the Gold Coast than Cha Cha.
T
here is nothing fancy about the place; there are no smart fittings, no romantic touches, no flash carpets or furnishings. This Broadbeach restaurant is all about the food. It has evolved since opening in Surf Parade in 1994 and moving in 2005 to its present location in Main Place across the road from the Entertainment and Convention Centre. The restaurant has grown from one small space enlarged by a few outdoor tables to three adjoining properties linked together _ growth almost unprecedented at a time when so many restaurants are struggling to stay afloat. There are several reasons for the success of Cha Cha _ not the least being Jack himself. Born and raised in Shanghai, Jack travelled as a young man to Japan and loved it, later moving to Brisbane where, while studying, he met his Tokyo-born Japanese wife, Maiko. From tofu to steaks the kitchen produces a vast range of simple, tasty dishes _ not the least of which is a seaweed salad with a sweet vinegar dressing and the ever popular miso soup.
The entrees are delicious _ sashimi, of course; cheese tempura which consists of tempura fried vegetable fish cakes; a silken agedashi tofu which is deep fried to give it a crisp outer coating while the centre is similar to a soft baked custard, teamed with a Japanese wine sauce, it is superb. A pepper tataki beef with soy and vinegar sauce and tempura scallops with wasabi dressing are also worth trying. There are a number of steak dishes including Japanese style lime steak, miso steak and a wasabi steak, all tender and flavoursome. Among the seafood dishes is a grilled fresh salmon with homemade ponzu sauce and cuttlefish with teppan sauce. There are salads, chicken and pork dishes and several excellent noodle offerings. There is an absolute buzz about Cha Cha with its simple, fresh, bright and appealing dĂŠcor and diners who spill out onto the side walk alfresco area On most nights the gregarious Jack is out the front chatting to customers both old and new. Pride in his food and his restaurant is both evident and justified. The wait staff are Japanese, young, energetic and helpful. They appear to enjoy themselves as much as the diners _ a sure sign that Jack is doing something right.
6 / 2705 GOLD COAST HIGHWAY BROADBEACH 55381131 OPEN LUNCH & DINNER (CLOSED MON) BYO - ACCEPTS ALL CREDIT CARDS
StyleLivingMagazines 23
Chef Jun Suzuki
P
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. From early beginnings in Byron Bay circa 2004, O-Sushi has grown to include restaurants in Coolangatta and Broadbeach. The Byron Bay O-Sushi has won the award for Best Asian Restaurant; their Coolangatta counterpart won the Favourite Japanese Restaurant at the 2010 I Love Food Awards, and when Coolangatta won the Best Asian
24 StyleLivingMagazines
Restaurant gong at the 2011 Savour Australia Awards, Broadbeach was right up there as runner-up. 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.
style
O-Sushi Menu options are available in popular tapas size dishes to traditional entree and main sizes to accommodate all dining appetites. The restaurant is upto-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. 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! If you are looking for fabulous food, an intimate and friendly dining experience,
coupled with staff that are keen to assist and creative chefs preparing dishes to delight - then O-Sushi is the place for your next dining adventure. ALSO AT: Shop 32 Marine Pde - Showcase on the Beach COOLANGATTA 07-55365455
SHOP 2, ORACLE NORTH 12 CHARLES AVE BROADBEACH - 5570 2166 11AM - 9PM, 7 DAYS A WEEK www.osushi.com.au
StyleLivingMagazines 25
style
Cafe Kathmandu From the mountains to the beach... If you have friends who have trekked Nepal and come back to Australia with stories of eating nothing but bowls of rice and lentils for the whole trip - don't worry that is not the case at Cafe Kathmandu.
S
urprisingly, Nepalese cuisine is very similar to Indian cuisine. so my visions of devouring a Llama stew when I visited this friendly restaurant in the Broadbeach dining precinct did not eventuate! Here on the Gold Coast restaurant owner, Suresh Sapkota has access to bountiful supplies of fresh produce, meats, seafood, spices and all other ingredients, so the restaurant's freshly prepared menu reflects dishes that cross the cultural barrier with ease to delight diners. Menu offerings include a good 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 complimentary 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 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 f a m o u s Nepalese rice pudding that isn't as sweet as its Indian counterpart. Glutenfree options are also available. The restaurant is fully licensed and offers a delightful list of cocktails to get you in the mood for a wonderful dining experience. Banquets a specialty and recommended for groups of 12 or more with prior arrangement.
CNR SURF PDE & QUEENSLAND AVE, BROADBEACH OPEN 7 DAYS LUNCH 11.30 - 2.30PM DIN. 5PM - 10PM DINE IN - TAKE AWAY- HOME DELIVERY BOOKINGS PH 5527 5355
26 StyleLivingMagazines
and
style
Freshly Stacked GOURMET BURGERS & BREAKFAST A 'REAL' Burger Lovers Delight Broadbeach is becoming a lot like Sydney and Melbourne, where you find fabulous dining venues in side streets, arcades, boulevards and around corners!
O
ne such treasure is Freshly Stacked - a blend between a boutique restaurant and a cafĂŠ; one that covers all the bases - where nothing is processed , and diners have found the perfect spot to dine with family and friends - morning, noon or night. Well known for their great breakfasts and gourmet burgers, the venue also offers a wide list of other choices to satiate your hunger. Steaks and schnitzels, chicken and pizzas, salads, homemade desserts and a children's menu. From early morning this spot rocks with joggers, beach goers and office workers mingling over a healthy fresh juice, coconut french toast or breaky bruschetta, perfectly brewed coffee - and those who choose to settle in over a long lazy breakfast with the morning paper. From Monday to Thursday a 'special' breakfast is also available for $9.90. But come lunch or dinner time, it is the burgers that entice your imagination. Whether you choose from the menus options of beef, chicken, lamb, barramundi or vegetarian ...Freshly Stacked ticks all the right boxes for lovers of a ''real' hamburger. Forget about those huge commercial chains - this is a gourmet burger fanciers wonderland of freshly stacked delights. This extremely popular, fully licensed al
fresco dining spot offers diners premium quality ingredients in generous quantities, fabulous taste and an unending list of 'choose yourself' combinations. It is as simple as choosing exactly what you want on your burger (no matter how strange) from the menu options, and having the chef create your personal burger – stack it your way. What a clever concept. The diner is always right!! We would suggest you also try some of the listed burgers, in particular, the mega sized Southern Cross with a beef pattie, egg, beetroot, avocado, pineapple, & mature cheddar, all stacked with fancy lettuce and tomato, relish and aioli. If you can get your mouth around this burger you deserve a medal! The chips are hand-cut and seasoned with rosemary and rock salt - amazing. The perfect accompaniment to a burger fit for a king.
WAVE BUILDING, CNR SURF PDE & ALBERT AVE BROADBEACH 5538 4463 OPEN DAILY FROM 6.30AM www.freshlystacked.com.au StyleLivingMagazines 27
style
Take away culture... The Thesaurus states that the verb Take-away is to remove from a certain place, environment; mental or emotional state; transport into a new location or state.
A
nd, the term Fast Food was first recognised in a dictionary by Merriam-Webster in 1951, which is probably when hamburgers and chips and possibly fish and chips were the only real offerings on the take-away menu. Wikipedia explains fast food as a term given to food that can be prepared and served very quickly, while any meal with low preparation time can be considered to be fast food. Oh how times have changed. In Broadbeach restaurants have come to encourage those with busy work schedules, hectic social lives and holiday makers to utilise their services for take-away meals. If you aren't in a position to dine in. Local restaurants are more than happy to accommodate your dining needs with a take-away service. Diners can order straight from the menu and then take their chosen meal with them to enjoy on the beach, local foreshore parks, or back to their homes or holiday accommodation At night if you aren't in the mood to dine in, then there is no problem with ordering quality food from an awardwinning chef to take home and present at your own dinner table. It is a great way for single men and women to impress a date, or family and friends with their MKR dinner. No cooking lessons required - and family and friends will be astounded by your ingenuity and talented efforts in the kitchen. Just remember to remove the containers before they come in to congratulate you on your achievements! Of course, Broadbeach is also full of fabulous dedicated take-way options as well. It is not unusual to see a passing parade of early morning walkers, pram pushers and dog walkers with their designer coffee or smoothie in hand. This friendly seaside community is the perfect spot to breath in the pure sea air and savour the outdoors. And, everyone knows the benefits of a trip to the local bakery for an early morning croissant or sticky bun, or the local fruiterer for the freshest of fruit to nibble on your morning jaunt. Come lunchtime, the options are limitless. Nothing beats the leisurely enjoyment of freshly made sandwich or wrap full to overflowing with fresh salad and gourmet meats, prawns, crab, tuna or salmon; or a designer hamburger stacked so high that you wonder if your mouth will be able to fit around it. Wood-fired pizzas and pastas are available for those on the go and it is always hard to beat the aromas that waft from a pizza oven as the dough rises, the tomato base sizzles with onions, mushrooms, salami as the cheese melts and oozes like a small volcano in a pan. With the international mix of restaurants in the Broadbeach dining precinct offering spiced and aromatic
28 StyleLivingMagazines
style
foods from all around the world - our choices are limitless. An Indian or Thai curry is the perfect take home meal; Mexican burrito or nachos will always fill the hunger pains; and expertly prepared Japanese sushi, sashimi, yakitori or noodles are a healthy addition to any day; all the options are there and the choice is yours. An, don't forget the ice-cream parlours and gelaterias for a dessert on the go that brings a smile to the faces of little ones and big ones alike. The new Jan Power's Farmers Market is held on the 2nd Sunday of each month, located in Oracle Boulevard, Broadbeach, Operating from 7am - 1pm and offering artisan goodies, farm-fresh produce, flowers, meats, breads and eggs. The perfect place to pick-up your supplies for a picnic by the beach.
Please eat your way around Broadbeach and enjoy...
StyleLivingMagazines 29
style
Sage Café “Simple, popular food cooked exceptionally well, and service that always exceeds your expectations”
T
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 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.
CNR SURF PDE & QUEENSLAND AVE BROADBEACH - 5538 9938 OPEN 7 DAYS FROM 7AM TILL LATE LIC & BYO WINE ONLY www.sagerestaurant.com.au
30 StyleLivingMagazines
style
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.
W
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
StyleLivingMagazines 31
style
going organic... ORGANIC FOOD USED TO BE A NICHE PRODUCT FOR A NICHE GROUP - BUT NO LONGER. ORGANICS ARE GOING MAINSTREAM WITH TOP CELEBRITY CHEFS RAVING ABOUT THE BENEFITS, AS CHARLOTTE BANKS DISCOVERS.
10 good reasons to go organic 1. Reduce chemical runoff and residues in drinking water, waterways and coastal are 2. Increase the resilience of farms during drought 3. Increase biodiversity 4. Ensure humane treatment of animals 5. Capture CO2 back into the soil in the form of humus 6. Reduce greenhouse gas emissions by eliminating synthetic nitrogen fertilisers 7. Avoid eating up to two kilograms of food additives every year 8. Give infants the nutrient building blocks they need for a healthy future 9. Reduce the risk of cancer 10. Eat the best tasting food
32 StyleLivingMagazines
M
ore and more people around Australia are turning to organic produce to provide wholesome nutrition in their daily diets and to support the environment, and it is not just a handful of hippies. With an increasing number of Australia’s best chefs choosing to deal exclusively with organic food, it is becoming clear there must be something in it. Organic food is not new. It was only in the 20th century that a large supply of synthetic chemicals was introduced to the food chain with the industrialisation of agriculture. However, it seems we now are coming full circle, with a return to organic produce being lead from the top. So what is organic produce? Organic produce is food produced using methods that do not involve modern synthetic inputs such as artificial pesticides, synthetic herbicides, hormones, growth promotants and chemical fertilizers. The food does not involve genetically modified organisms and is not processed using irradiation, industrial solvents, or chemical food additives. Rather,
style
farmers prevent pests by planting a diverse range of crops, rotating crops, using natural biological and environmentally friendly inputs, and conserving natural ecosystems. Leading the way In Australia, demand for certified organic produce from some of the country’s most highly awarded chefs has confirmed the trend towards going organic, with a host of names such as Peter Gilmore, Kylie Kwong, Tobie Puttock and Kym Machin, all fans of natural produce. Chef of the Year (Sydney Morning Herald’s Good Food Guide 2012), Peter Gilmore, based at Sydney’s prestigious Quay restaurant, rates highly the use of organics in cooking. “I believe things taste better when grown organically. Our restaurant is part of a push to embrace organic produce. There has been a groundswell of people
wanting natural tasting vegetables,” he states. Renowned television chef, Kylie Kwong, author of the sustainable and organic cookbook ‘It Tastes Better’ (Lantern, 2010), concurs with this mentality. ”Whether I am cooking for friends or family at home or cooking for customers in my restaurant, I only ever offer fresh, local, organic ingredients. This is the best way I can serve the community and the environment and furthermore, sustainably produced food tastes better.” International award winning chef Tobie Puttock of the Channel 10 hit series ‘Jamie’s Kitchen – Australia’ who has worked closely with Jamie and the Fifteen Restaurant and Foundation, has seen first hand the difference organics can make, offering great advise about the benefits of buying locally and in season. “Find your local organic supplier and get to know them. Ask about their farming practices and learn about what’s in season and when. Buying organic supports your local community and reduces your carbon foot print and buying in season means you get the freshest possible produce at a great price.” Kym Machin, former Courier-Mail Young Chef of the Year and head chef and co-owner of the Brisbane restaurant, Urbane, agrees that certified organic produce offers greater nutritional benefits and a superior quality. “Organic produce has been around forever but it has been forgotten and pushed aside for too long. By combining modern techniques with traditionally produced food we can showcase the best of both worlds.”
StyleLivingMagazines 33
style
Barman CJ Nankiville - Mecca Bah
Enter 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. Nothing says Broadbeach like a trendy cocktail enjoyed in a glittering bar - perched on a stool swaying to the
34 StyleLivingMagazines
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!
style
Getting there... Bus services to Broadbeach
Feeling 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 award-winning 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!
StyleLivingMagazines 35
Queensland’s best lifestyle magazines...
stylelivingMAGAZINES ...serving what diners like to read!
noosastyle luxurystyle brisbanestyle sunshine coast &
LIVING
QUEENSLAND
LIVING
For those who enjoy the good life! look online at our magEzine www.styleliving.com.au for advertising enquiries phone 5577 2886 - info@Styleliving.com.au