Townsville Food Magazine Issue 15 Summer 2017/18

issue 15 // summer 2017-18 // YOURS FREE

Unveiling the new-look QUARTERDECK at THE VILLE SEASONING’S EATINGS Edible Christmas gifts for the foodies in your life.

MEET OUR GROWERS We introduce to the local growers of one of our favourite fruits.

SUMMER FOOD ROCKS What to eat (and avoid) when the weather heats up.

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R E M M SU it’s

at the

tsvfood.com.au // #tsvfood

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Simply make a purchase at any of our CastleTown stores to get their unique CastleTown Christmas Code. Then head to the Early Settler entry area located at opposite Angus & Coote in the middle mall (next to Bed Bath N Table) and input your details on the iPad at the store for your chance to win.

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TOWNSVILLE FOOD MAGAZINE

GLUTEN FREE CATERING

at Michels How to ensure safe service of gluten free catering

People living with celiac disease can feel more confident dining out or attending functions due to better tasting gluten free options becoming available.

When hiring a caterer for an event, you

ensure our sauces and salad dressings are free of

want to feel secure they will deal with every

gluten. Some people may not realise that many

aspect of the food service. The caterer’s

common sauces such as soy sauce, worcestershire

goal is to ensure that the process is as easy

and even vinegar are made with wheat based

as possible and this includes serving gluten

stabilisers and are not suitable for people with

free options. People with gluten and wheat

gluten intolerances. All our sauces used in the

intolerances need to feel confident that no

restaurant are made in-house and are gluten free.

cross contamination has occurred during the

When catering off site we have colour coded

preparation, presentation and service of food.

cutting boards, knives and utensils that are

Simply removing croutons from the top of

dedicated to solely making gluten free options on

a salad and serving to a person with coeliac

request if needed. From the beginning of an event

disease can cause a severe reaction and produce

or dining experience we want our gluten free

symptoms that can last for days or weeks. For

diners to feel confident we can keep them safe.

food service professionals, it is about learning

This happens through proper communication

the process of how to produce safe gluten free

with our clients and proper training of our staff.

food. It is also about educating staff to take food

In the restaurant we have many gluten free menu

allergies seriously and to proactively prevent the

items or menu items that can be made gluten

wrong food being served to the wrong person.

free. Check our menu for options, or just ask.

Changing a menu to suit gluten free diners is

See you soon for some safe gluten free dining.

not a hard process. At Catering by Michel’s, as well as at the restaurant, we prepare real, whole foods that are already free of ingredients that may contain gluten. We have adapted recipes to

7 PALMER ST, SOUTH TOWNSVILLE TEL 4724 1460 MICHELSRESTAURANT.COM.AU

the round table

Your style. Your choice.

Anywhere. Anytime.

CATERINGBYMICHELS.COM. AU MULTI AWARD WINNING CATERERS TOWNSVILLE FOOD MAGAZINE

cover star THE VILLE RESORT-CASINO

p. 12

Summer 2017-18 Features and Stories 12

Cover Star The Ville Resort-Casino unveils the highly anticipated Quartedeck.

54

Play it Cool What to eat (and avoid) to beat the heat.

26

Dance the (A)chacha Find out more about the origin of the locally grown Achacha - it will have your mouth dancing!

57

Here’s the Scoop Ice cream vs gelato.

We dish out the differences.

60

Festivities, Food and Fun The Whitsundays Clipper Race Carnival.

63

Summer Spectacular Great recipes to get you through the season.

34

Eat, Drink and Be Merry Our nutrition tips to help you indulge with a little less guilt this festive season.

38

Christmas, #ottostyle A little bit of everything delicious at Otto’s this Christmas.

41

Jarry Jarry Night Creative and delicious gift ideas for the foodie in your life.

46

2017 Food in Review Life moves fast in the world of food, so we’re reviewing 2017’s biggest food trends, and making some predictions for the year ahead.

48

Feast with the Food Mag Our team share their personal favourite Christmas recipes. tsvfood.com.au // #tsvfood

Departments 68

Meeting Up The Beefsteak and Burgundy Club’s Gail Woodward chats about their recent events.

72

#tsvfood Getting social and checking out what you’re eating and drinking around town.

75

Directory Find a new favourite with our local directory.

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ON THE COVER The seafood is next-level at the newly opened Quarterdeck at The Ville Resort-Casino.

FOOD BY EXECUTIVE CHEF NICK REDSELL

ACHACHA

p. 28

PHOTO BY CATHY FRIEL STYLING BY JAIMIE ARCHER

BOOZY SPICED CHERRIES

p. 43

Experts 16

Epicurious with JAM’s Matt Merrin.

18

Knead to Know with Three Loaves Bakehouse’s Andrew Frazer.

20

Off the Hook with Ingham Road Seafood’s Mark the Monger.

22

Deli-cious! with Otto’s Fresh Food Market’s Vanessa McKinnon.

24

THE WHITSUNDAYS CLIPPER RACE CARNIVAL

p. 60

Lettuce Know with Lamberts Fresh Produce’s Luke Clasie.

TOWNSVILLE FOOD MAGAZINE

issue 14 // spring 2017 // YOURS FREE issue 14 // spring 2017 // YOURS FREE

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THE FATHERS OF FOOD Celebrating Fathers’ Day THE FATHERS OF FOOD with local legends Celebrating Fathers’ Day with local legends

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Edibl in your es in foodies foodi THANKS, TOWNSVILLE A year of events in review with THANKS, TOWNSVILLE one of our favourite institutions A year of events infood review with one of our favourite food institutions

WERSS GROWER of OUR GRO ers of growers MEETT OUR MEE local grow to local duce to fruits.. introduce rite fruits We intro We favourite our favou of our two of two

when SUMMER SUM avoid)) when (and avoid eat (and up. to eat heats up.

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TAMARA GRAFFEN Meet NQ’s own food genius TAMARA GRAFFEN and MasterChef finalist Meet NQ’s own food genius and Masterchef finalist

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entree

Summer 2017-18 Things aren’t just heating up outside - they are at TFM HQ too. You might notice that our format is slightly different this season. We’ve added some more general content for your enjoyment, focused on some more local heroes and are working behind the scenes on some more great new additions to be rolled out in our upcoming issues.

These changes are all off the back of our recent 2017 Reader Survey in which hundreds of you took part. The feedback we received was honest, constructive and insightful, with the overwhelming majority of you really loving what we do here at TFM. The fact of the matter is though, we couldn’t do any of it without you, or the support of our wonderful clients, so please know we are forever grateful and have already begun implementing your suggestions, with a view to turn Townsville Food Magazine into the best go-to for local food and drink it possibly can be. Keep watching this space as we continue evolve in 2018... there are many exciting things on the table that we can’t wait to share with you!

Like our name suggests, Townsville Food Magazine is all about exploring Townsville, one bite at a time. There’s plenty going on here, as a Summer of eating and drinking sparks into life.

And speaking of our cover, we are incredibly privileged to be featuring and exploring the long-awaited launch of The Ville Resort-Casino redevelopment, with its new offerings landing this Summer. We have all been waiting with bated breath for this one and we are so excited to be able to show you it in detail.

JAIMIE ARCHER

Founder, Creative Director, Photographer

KATE ROBINSON Media Sales Executive

Do you remember the old Quarterdeck? In it’s day, this restaurant and bar, overlooking Cleveland Bay, was completely of the hook (in the best of ways). We discover how The Ville is reincarnating this Townsville icon - it is truly set to be the newest and shiniest jewel in Townsville’s crown.

We are also really proud to be bringing you the inaugural edition of the Otto’s Arcade Annual. It’s an awesome mini magazine and is all yours (free!) with your copy of Summer TFM. These guys bring so much creativity, professionalism and style to the Townsville food scene, that we couldn’t think of a better way to showcase them than with their own book!

Be sure to get in there to visit their newest ideas and offerings across the new year and beyond.

And finally, with Summer, comes Christmas, so of course we have put together a few ideas for you on places to go for your Yuletide fare, and gathered some edible gift ideas for your foodie friends and loved ones. Summer’s bounty is at its peak, so get out there and enjoy it, all while supporting out your local food and hospitality industries. Townsville truly does shine.

SARAH HOLMES Graphic Designer

JOSH ALSTON Food Writer

TOWNSVILLE FOOD MAGAZINE

playing favourites

We share our teams’ favourite product picks, events, newcomers, movers and shakers + other little bites we are ready to devour this season.

we just love...

SMOOTHIE OPERATOR We’re loving smoothie bowls this Summer and it’s not just because they (dare we say it), make a great, healthy alternative to ice cream. Freezy cold, creamy, sweet and thick enough to scoop up with a spoon, swapping out your cup for a bowl is a sure fire way to well, bowl over your tastebuds.

They make a perfect healthy breakfast or a quick and easy afternoon snack and are packed with nutrients that will keep you going all day long. They take about five minutes to whip up with a blender and the possibilities for flavours and toppings really are only limited by your imagination. They really are edible works of art!

So grab your spoon and your appetite, find yourself some recipes (there is absolutely no shortage of them on Pinterest) and decorate your concoctions with lashings of health-boosting, super-satisfying toppings of colourful fruit, granola, chia seeds and more.

It’s time to lift your breakfast game Townsville - show us what you can do and be sure to share your insta-worthy bowls with us using our official hashtag #tsvfood.

we just love...

SPRITZ THIS! As the searing daytime heat makes way for the mugginess of the evening this summer, we know what we will be sipping here at TFM HQ while we try to work out where to go for dinner, and thats the sweet and friendly Aperol Spritz. A little more ‘adult’ than soda, but with a refreshingly low alcohol content of 11%, these refreshing orange and rhubarb flavoured cocktails (with a hint of grapefruit bitterness) are THE drink of the summer.

They are also super-easy to make: three parts prosecco, two parts Aperol, one part soda water and a slice of orange, served in a bowl-style wine glass over ice.

subscribe and win!

GET DIGITAL WITH US Sign up to our reader newsletter via our website at tsvfood.com.au and you will know your finger is firmly on the pulse when it comes to all of the events, deals and news from the Townsville food scene.

You could also win a 12 month subscription to Townsville Food Magazine, and one of two Aperol Spritz gift packs - perfect for summer! Terms and conditions apply, see our website for info. tsvfood.com.au // #tsvfood

ibe to

Subscr

playing favourites

new to townsville

summer markets

THE PIE’S THE LIMIT! Flaky pastry. Delicious, saucy fillings. The freshest of fresh ingredients. And, doughnuts.

What do these things all have in common?

They are all available at the newly launched Pie House drive-thru on the corner of Riverway Drive and Gouldian Avenue, Rasmussen.

That’s right, the goods from the original Flinders Street Pie House and Doughnut Room will now be on tap for the westies of Townsville... and the best part is, they will be available 24/7, without even needing to get out of your car.

Because we can’t get (crazy-good) baked delicacies fast enough, this is worthy of a mention this summer.

SUNDAY ON FLINDERS With new management breathing fresh life into this Townsville institution, it’s time to ask yourself: Have you been to visit the new-look Cotters Markets yet?

occasions NEW YEAR’S EVE Say hello to 2018 in style at any number of venues across our region.Whether it be formal black tie, fireworks or degustation dinners, there is something for everyone this year. Be on the lookout for information about what’s on around town and as soon as you spot something that tickles your fancy, be sure to book early!

This market is a Townsville must-do for locals and visitors alike. You’ll find a great assortment of locally grown exotic fruits and vegetables, fantastic live music, food trucks, fashion, gifts and more.

Operating every Sunday morning from 8.30am to 1pm on Flinders Street in Townsville’s CBD.

CHINESE NEW YEAR The Year of the Dog celebrations kick off on Friday 16 February and take place all over the world - Townsville is no exception. Keep an eye out across the city for celebration information - various banquets are held each year and include music, performances, raffles, fireworks, traditional food and more. The celebrations attract large crowds and are not to be missed.

VALENTINE’S DAY Like it or not, love is in the air every February. Why not celebrate all things amorous in 2018 with a romantic evening at any one of Townsville’s incredible dining destinations? Each year, many of our best and favourite restaurants pull out all the stops to ensure an evening to remember for you and your loved one. Follow us on Facebook where we will keep you up-to-date with some of the best spots to spoil that special someone (or yourself) this V-Day.

NORTH SHORE MARKET Originally a farmer’s market, North shore Market is the perfect place to purchase fresh fruit and vegies grown in the North. You can also pick up crafts, arts, baked goods, plants, flowers and more.

Operating every Saturday morning from 7am - 1.30pm on Main Street, North Shore.

TOWNSVILLE FOOD MAGAZINE

TOWNSVILLE FELT LIKE IT LOST AN OLD FRIEND WHEN CLASSIC DINING AND ENTERTAINMENT DESTINATION, THE QUARTERDECK CLOSED ITS DOORS ALL THOSE YEARS AGO. BUT NOW THE ICONIC RESTAURANT IS COMING BACK, AND SHE IS BRINGING A BRAND NEW STYLE SO TOWNSVILLE DINERS CAN FALL IN LOVE ALL OVER AGAIN.

Quarter Time tsvfood.com.au // #tsvfood

D

o you remember the old Quarterdeck Restaurant and Bar?

Opposite what was then the Sheraton Hotel & Casino (succeeded by Jupiters) and overlooking Cleveland Bay, it was a regular afternoon (and almost always, very late evening) hotspot for all ages, boasting a laid-back atmosphere, great food, beverages at non-bank-breaking prices, live music, a pumping dancefloor, pool tables and vast decking space - all with a great view to boot. What a time to be alive.

If you are under the age of 30, you may struggle to claw back the memories of this (now historical) Townsville icon, as it permanently shut its doors in 2004, much to the dismay of many a local socialite.

But the beauty of permanency is that it’s relatively subjective. And that’s great news for those locals with fond memories of what was one of the best Townsville food and entertainment spots of its time.

The Ville Resort-Casino is bringing back the Quarterdeck. And it’s doing so before Christmas, as part of a major $40 million redevelopment which will see a raft of new dining destinations and improvements on existing favourites.

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With its sweeping balcony, glamorous wrap-around bar and an abundance of comfortable lounge settings and tables, the Quarterdeck is the perfect place to come out and play on a Saturday, or just watch the palms sway to the sounds of a Sunday chill-out session.

The development will see the Quarterdeck recreated and reimagined, in a new location at the back of the property to take advantage of the uninterrupted ocean and Magnetic Island views.

It will boast a 330 seat capacity restaurant, large dance floor, impressive drinks list and relaxed casual dining with a unique North Queensland vibe.

“Imagine relaxing with friends or family on a sunny afternoon, a chilled bottle of wine and tapas delights before you or an ice cold beer in hand as you gaze east to the island,” Brent Clark, Hotel / Food and Beverage General Manager said.

“Locals will celebrate the return of this Townsville icon in its all-new incarnation, while visitors will enjoy another perfect day in paradise overlooking the Ville’s sparkling Infinity Pool, sipping cool drinks and sampling the freshest food from the Tropics.”

WHAT CAN DINERS EXPECT? As we have already reminisced, the original Quarterdeck was a family favourite, with hearty meals, live entertainment and plenty of atmosphere for punters of all ages to soak in.

Nothing will change on that front, but the calibre of dining will certainly be ratcheted up several notches.

The Quarterdeck will focus largely on gastro pub-style food, including favourites like sticky pork ribs, burgers, steaks, soft shell tacos, seasonal salads and seafood towers.

There will also be specialty items using locally sourced produce. How does sand crab and basil bruschetta sound as a teaser for what you can expect?

Sticky chipotle and plum free-range pork ribs and gourmet house made pizzas are some other early menu items you can look forward to.

But the hero dish will be the seafood tower, which will boast a generous combination of locally sourced, hot and cold seafood, enticing to the biggest of seafood fans - and all caught in our own backyard.

The restaurant will be open for lunch and dinner, seven days a week.

DON’T FORGET THE DRINKS The new Quarterdeck is operating under the slogan ‘cocktails and dreams’, promising to serve up delicious and uniquely North Queensland beverages.

The bar will have extensive wine and beer options, but it is the cocktail menu that is sure to be the big winner.

All of the concoctions will have North Queensland themes and feature some of the best ingredients sourced from our local region.

TOWNSVILLE FOOD MAGAZINE

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ATMOSPHERE AND ENTERTAINMENT One of the biggest selling points of the old Quarterdeck was its location and entertainment. Those selling points will not only be retained, but enhanced in a big way.

With its sweeping balcony, glamorous wrap-around bar and an abundance of comfortable lounge settings and tables, the Quarterdeck is the perfect place to come out and play on a Saturday, or just watch the palms sway to the sounds of a Sunday chill-out session.

The venue will include views across the Infinity Pool to the Coral Sea and Magnetic Island, with two large screens for live sports and events as well as regular live music from bands, local artists and DJs... dancefloor and all.

KEEPING IT LOCAL The Ville Resort-Casino knows the importance of keeping everything local and has a dedicated team of chefs who will source as many menu items locally as possible.

“This not only helps out the local farms but stimulates our economy and we are all about keeping it local,” Brent said. tsvfood.com.au // #tsvfood

The redevelopment will bring the total number of locals employed to over 400, another major win for the local community and making The Ville Resort-Casino the largest employer of chefs and hospitality workers in the region.

THE TEAM BEHIND THE REVIVAL The dynamic duo bringing the Quarterdeck to life is Executive Chef Nicholas Redsell and newly appointed Venue Manager Simon Barns.

Simon has moved up from the Gold Coast and brings with him a wealth of knowledge in the industry, while Nicholas boasts an impressive resume, having already worked in many 5-star venues across Australia (most recently, as the Executive Chef at Peppers Blue on Blue on Magnetic Island). Needless to say, he understands the North Queensland lifestyle and how important food is to us. Together, they are assembling their teams to bring the Quarterdeck to life.

WHAT ELSE WILL THE REDEVELOPMENT DELIVER? The Quarterdeck is just one hero among the new venue options at The Ville, but there is plenty of new and improved dining experiences on the menu.

That includes stage two of the relatively newly opened Asian fusion restaurant Miss Songs, which takes diners on a journey across the Orient. The restaurant will be further expanded before Christmas, giving diners an even more immersive Asian experience while gazing over the pristine waters of the bay to Magnetic Island.

In the near year, punters can also look forward to a new functions space in The Pavilion, as well as a swim up bar and a total revamp of Townsville’s favourite buffet, Aqua - which will transform into The Palm House in early 2018.

Brent said this redevelopment was part of the greater Townsville landscape, where dining experiences are matching it with the best options in southeast Queensland.

“At the moment, the food scene in Townsville is changing, we’re proving that we can mix it with the Southerners and we have some really trendy restaurants and bars opening up around the place,” he said.

“Miss Songs, The Quarterdeck and Splash Bar will help to drive that transformation.”

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TOWNSVILLE FOOD MAGAZINE

experts

By Matt Merrin AGFG Chef’s Hat recipient, Matt Merrin is the Executive Chef at JAM, one of Townsville’s top performing restaurants. Matt shares his passion to grow the food scene in Townsville, bringing you his own expert insight about what’s hot on the culinary front each season.

PREPARE FOR 2018 2017 has been another rewarding year for JAM and the crew, with our year finishing off with the addition of the JAM ‘pop-up’ and a super busy Christmas period.

That being said, 2018 is shaping up to be a big year for us as well. We start with our new Summer menu on the first day

back after the team enjoy a well-earned break.

From there, the ‘pop-up’ will be converted to our brand new restaurant, due to open in 2018.

Bridgewater Q is underway and we hope to have the new waterfront restaurant

nn in g Pl aan Even t ?

Jam is the perfect location to play host to your social or corporate events, including birthdays & hens parties, weddings, farewells & work Christmas parties as well as product launches and media events.

For further information visit jamcorner.com.au

1 PALMER ST, TOWNSVILLE. 4721 4900

tsvfood.com.au // #tsvfood

open by late May. To receive updates and have the chance at winning two tickets to the opening party, head to bridgewaterq.com.au.

HOSPITALITY BAD RAP Too often, the hospitality industry gets a bad rap, when it comes to low wages

experts

and poor conditions. In 2018, I will be celebrating 30 years in the industry, and it has been extremely rewarding for me. The industry opens up so many opportunities; you can earn extremely good incomes, have great flexibility and travel the world.

Townsville is experiencing very high youth unemployment, but the hospitality industry is going to be a huge growth sector over the next few years. I would encourage anyone who has a passion for cooking to consider a chef apprenticeship. The wages may seem low to start, but would you believe there are a number of chefs in this country earning $100k, $200k plus? And yes, this includes chefs right here in Townsville.

The opportunities are not limited to chefs either. There will be a big demand for front of house staff too. Starting off as a junior waiter on base wages can open opportunities for your future.

As an example: Kieran, our restaurant manager, started with us as a casual waiter and now runs JAM. He will also head up the team at Bridgewater as our operations manager.

Don’t let bad media put you off entering our great industry... who wants to sit at home every night and watch boring TV anyway?

TRENDS FOR 2018 Looking into the food crystal ball, what are the expected industry trends for 2018? There seems to be a few ideas floating around, and here are five interesting ones: Less-waste cooking: Getting more out of our produce flows on from the nose-to-tail movement, and the next will be root-to-stem. We will be consuming tips of vegetables, making broccoli stem slaw and pickling watermelon rinds.

One good element will be less land fill waste, so it’s time to get creative.

Floral infusion: If you enjoy elderflower, rose water, or even lavender, you will see an increase in botanical infused foods and drinks. Think floral granola at breakfast, hibiscus muffins for morning tea, Turkish rose petal meatballs at lunch and lavender duck for dinner.

Fourth meal of the day: Adding one extra meal to your day isn’t about over eating, you can simply enjoy a small

mid-morning or mid-afternoon snack.

We have heard for years that spreading out smaller meals throughout the day has benefits. I’m sure in some cases is will be a mix of healthy snacks and naughty treats.

As everyone’s lives are getting busier, we are seeing more and more guests pop in to JAM three or four times a day with various client meetings. Often the meetings are enjoyed with meals, as food can change the vibe of a meeting.

People stop, relax and enjoy their time together.

Mushroom infused coffee: In 2017 we had turmeric coffee, now it seems mushroom infused in coffee, chocolate, broths and tea will be seen as the new healthy addition.

And finally, this one is my favourite.

Trending in London and America...

Japanese dude food: Flavoursome, rich, indulgent and hearty Japanese food that is perfect for sharing... I’m in!

Let’s look at deep fried prawns, yakitori chicken skewers, deep fried tofu in broth... might be a good addition to our lunch menu to kick start 2018!

Let’s hope 2018 will be a great year for everyone.

TOWNSVILLE FOOD MAGAZINE

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FLOUR . WATER . SALT At Three Loaves, we respect that the best breads take days to prepare.

We take three basic ingredients and turn them into wholesome, additive-free, traditional loaves.

It’s the Artisan way.

TRADITIONAL AND MODERN BREADS AND ROLLS CROISSANTS, PASTRIES, SCROLLS, CAKES AND TARTS PIES AND SAUSAGE ROLLS LOW-GLUTEN AND ALLERGY-CONSCIOUS VARIETIES

Open daily at The Precinct, Village Road, Idalia | Phone 07 4729 0707 For wholesale enquires please contact Andrew at greatbread@threeloaves.com.au tsvfood.com.au // #tsvfood

experts

By Andrew Frazer The team at Three Loaves Bakehouse are always on the go, with new fresh treats for any time of year. This edition, Andrew Frazer, owner and head baker passes on a few ideas for bright and tasty Christmas goodies to feed the masses.

FESTIVE TREATS With the festive season fast approaching, we are again developing and perfecting products for all of your upcoming events. We know it is a busy time of year for schools and businesses with so many functions, festivities and social events on the calendar.

At Three Loaves Bakehouse, we like to provide annual favourites such as delectable rum and apricot balls or Christmas puddings made from fruits soaked in quality rum for months in advance (our delicious puddings are available in small and large, traditional and even gluten free).

We also like to make specialty products featured only during the Christmas festive season.

With our North Queensland climate and preference for outdoor entertaining, we hope to provide an assortment of options for every event.

Our cronuts continue to be a hit so we will be working on some festive inspired additions to this range. Cakes and tarts are also popular at this time of year as it warms up, and customers look for fresh products to tantalise the tastebuds.

As the school term wraps up, some very lucky teachers are often gifted an assortment of TLB goodies to bring in the school holidays. Our gingerbread is always a hit with the teachers and colleagues alike.

We know that Christmas parties start in November and early December, so we also like to ensure we commence the introduction of our Christmas lines around this time. We will always update our social media with new photos and

concepts as they arise so be sure to follow us on Instagram and Facebook.

New Year is always a busy time for bread with a lot of people planning dinner parties and barbeques. The burger bun has been a hit this year with many people trying their hands at creating the perfect burger. As always, we have an assortment of breads and buns to suit any style of entertaining. Our shop staff are more than happy to discuss with you your hopes for your menu and see if we can assist in the selection process.

We love this time of year! It has been a busy year for us with a lot of change and growth. We would like to take this opportunity to thank all of our customers both in the shop and in wholesale for your ongoing support.

Bring on the festive cheer and hopefully a beer (or two)!

TOWNSVILLE FOOD MAGAZINE

experts

By Mark the Monger

TOWNSVILLE’S LARGEST SEAFOOD RETAILER

OPEN 7 DAYS

Ingham Road Seafood has long been established as one of Townsville’s leading fresh seafood retailers over the past ten years. A local, family owned business, you can ‘meet the mongers’ as they give us the low down on the freshest and the best in seasonal seafood.

IT’S GETTING HOT IN HERE! Let’s face it. Summer in North Queensland is hot and humid.

OPEN: Mon - Fri 7am - 6pm Sat - Sun 7am - 5pm 159 Ingham Road, Townsville Phone 4721 1464 www.inghamroadseafood.com.au

But nothing helps beat the heat of a North Queensland Summer like a seafood feast! Forget steaming hot nights in the kitchen... instead, chill out with fresh prawns, oysters, bugs, crabs and salad for dinner. Or, why not throw a marinated salmon portion or fresh fish fillet on the barbeque? How about adding in some fresh, North Queensland mangoes? Check out the Prawn and Mango Salad recipe we have put together for you - it’s a simple and refreshing dish the whole family will love, and it’s just perfect for those sweltering, lazy summer nights.

During summer, don’t forget about the health benefits of seafood also. Seafood averages less than 2% fat and is the perfect protein source for those looking to shed a few kilos and improve their overall health and vitality. Kick off your 2018 in a healthy, tasty way.

In recent months, we have introduced a marinated salmon portion that has proven to be extremely popular. With six different flavours to choose from there is something to suit all taste buds and dietary needs. Choose from Lemon Parsley Butter, Dukkah, BBQ with lemon, garlic, capers, dill and thyme, Rosemary Infused Honey, Maple and Balsamic, or, Garlic, Chilli, Ginger and Kaffir Lime.

Throw one on the barbeque or pop it in the oven and

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experts

15-20 minutes later dinner is ready! Life doesn’t get much easier.

The start of Summer also means Christmas is just around the corner. And what better way to celebrate with friends and family than with some fresh, local seafood?

Prawn and mango salad Peel, devein and chop in half 400g of cooked king or tiger prawns. Cut 2 mangoes and 2 avocadoes into 2cm cubes. Mix the prawns, mango and avocado together in a bowl.

In a separate small bowl add the juice of 2 limes, the zest of 1/2 lime, 1/3 cup of finely chopped coriander leaves, 1 finely chopped red chilli, 1 tablespoon of honey and 1 tablespoon of avocado oil.

Whisk to combine and season well. Pour over the prawn, mango and avocado mixture and toss to combine.

Light and delicious!

Here at Ingham Road Seafood, we try our best to make everyone’s Christmas special.

We have fresh seafood platters and value packs that can be ordered to make catering easy and delicious.

Christmas is an extremely busy time around here so in order to give everyone the opportunity to beat the Christmas madness we open ALL NIGHT on the night of the 23rd of December! That’s right - you can come in and shop in peace and quiet at 2am if you like, with no crowds to be seen (although this is getting to be a popular thing).

We also offer an express lane for

prawns, bugs and oysters on the 23rd and 24th December, we have a dedicated order pick up lane on the 23rd and 24th December and we are even open on Christmas morning from 7am until 11am!

Christmas giving can sometimes prove challenging when you have to buy a gift for someone who has everything. To try to help with this we do personalised gift vouchers - and our gift vouchers do not have expiry dates on them so there is no rush for the recipient to use them. Plus this year, we are also offering some Secret Santa gift vouchers for purchase. You can buy these at $10, $15 or $20 values and they come ready to hang on a tree as a little Santa gift - perfect for the office Christmas Party!

So, bring it on Summer!

We look forward to seeing you all in store in the coming months and would like to wish you all a safe and happy Festive Season and may the new year bring everyone peace and happiness.

TOWNSVILLE FOOD MAGAZINE

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experts

By Vanessa McKinnon With a passion for food and cheese, as well as 20 years industry experience as a fully qualified (and well-travelled) chef, Otto’s Deli Queen, Vanessa McKinnon finds there is always something new and inspiring happening in the world of food. Each issue, Vanessa shares her knowledge on the best when it comes to gourmet delicatessan styling and eating.

LESS COOKING, MORE EATING! It’s that time of year again and if you are anything like me, you are hoping there will be few nice parties to celebrate surviving the end of what feels like the busiest year yet.You might even be considering having a little soiree of your own in the next couple of months.

After all, there’s that bunch of crazy girlfriends who have kept you sane in the bad times or, the work colleagues who covered your butt when necessary who all deserve a heartfelt ‘thank you’.

Not to mention the swath of relatives and neighbours who will almost certainly drop in over the Christmas period (invited or otherwise)!

Feeding the masses need not be a major stress. The secret to great entertaining is often great buying!

Seek out the quality products and showcase them in a simple way using seasonal produce...

You will look like the queen of ‘effortless chic’ or the king of ‘less is more’.

HIGHLIGHT YOUR ASSETS Choosing just one or two spectacular cheeses and selecting a couple of really great accompaniments along with some fresh fruit can be a great way to be a bit different. It gives your guests a way to really enjoy that particular cheese in ways they might not have before and it’s much easier to remember a few interesting nuggets about one or two cheeses rather than five or six.

CONTRAST OR COMPLIMENT Accessories complete the outfit!

Having something on the side to really showcase the cheese is so easy. For fruit, use pears, grapes, strawberries, figs or even kiwis instead.

A great pickle or chutney can elevate a simple cheddar to heavenly qualities and roasted pears with honey can take your Brie to new heights. There are also so many great fruit pastes and jellies available, you could try a new one every week.

But when it comes to pairing, try to avoid apples as an accompaniment to your cheeses. they actually tend to strip your taste buds clean and it won’t taste as yummy. But if all else fails, choose your favourites because what’s left will be in your fridge, serving as the perfect midnight snack!

A few things to consider

1

NUMBER OF PEOPLE.

2

DOES THE GROUP INCLUDE CHILDREN?

3

ARE THERE ANY KNOWN ALLERGIES TO CATER FOR?

4

IS YOUR PLATTER THE ONLY THING THAT WILL BE ON OFFER OR IS IT THE BEGINNING OF A 3 COURSE DINNER?

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By Luke Clasie When your green grocer has over 20 years industry experience, you know he knows a thing or two about fresh produce.

Luke Clasie, manager of Lamberts Fresh Produce talks us through what is ripe and ready this season.

A SUMMER OF STONEFRUIT Summer is by far the most exciting time of the year in fresh produce, with all of the summer stonefruits coming in.

There is a buzz in the air at Lamberts Fresh Produce as the stonefruit just looks and smells sensational! We make sure our stonefruit is hand stacked full, and work to have it ripe and ready to eat, rather than picked green while we hope that it ripens without any idea of what it actually tastes like.

We have specialised stonefruit buyers in Brisbane’s Rocklea Markets with over 50 years’ experience that know and try the fruit before it travels to Townsville.

At Lamberts Fresh, we don’t just like to buy the normal stonefruit, we love to try all the new lines that are available and also give our customers range. We will buy the top shelf premium lines, as well as composite lines. The composite lines still have a great flavour and taste, but might have some markings on the skin or are a slightly smaller size - all meaning we can still offer you great value for money.

Let’s take a look at a handful of my favourite produce pickings for summer.

WATERMELON Although available all year round these days, watermelon was originally a summer fruit. It’s so good for when the weather heats up, I challenge you to name a more refreshing piece of produce.

It’s sweet, succulent, hydrating and vibrant. Slurp it up in an icy cold juice or slushie, toss it through a savoury salad, or even just devour it fresh - either way the flesh of the watermelon is a great snack for adults and kids alike.

PEACHES Regarded as the fruit from the tree of life, peaches originated in China and have been produced in Australia since the 19th century. The perfect summer fruit, they are delicious sliced up in pies or flans, beautiful when piled high on top of pavlovas, cheesecakes or ice cream and they make wonderful jams and chutnies. This versatile fruit also pairs really well with chicken, pork and fish and can bring a sophisticated and refreshing dimension to summer salads. Treat peaches with care as they bruise easily. tsvfood.com.au // #tsvfood

Storing your

Just like their season, the shelf life of stonefruits like peaches and nectarines is quite short, so you want to be ensuring you are storing them properly so as to make the most of this delicious time of year.

Storing your nectarines and peaches properly can make the difference between biting into something that’s mealy and grainy, and actually enjoying a delicious, juicy piece of fruit.

Here’s my tips:

1

MAKE SURE THEY DON’T GET COLD BEFORE THEY FULLY RIPEN - THIS IS WHAT CAUSES GRAININESS.

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DO NOT REFRIGERATE UNTIL FULLY RIPE - YOU WILL KNOW THE FRUIT IS RIPE AS IT WILL BE SOFT BUT FIRM WITH A FRAGRANT AROMA.

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STORE UNRIPE STONE FRUIT ON YOUR COUNTER AT ROOM TEMPARATURE, AWAY FROM DIRECT SUNLIGHT. THE RIPENING PROCESS SHOULD ONLY TAKE A DAY OR TWO. BUT IF YOU WANT A FASTER PROCESS, POP IT IN A PAPER BAG. THE BEST WAY TO STORE STONEFRUIT IS SIMPLY NOT TO. EAT AND ENJOY THEM AS SOON AS THEY’RE RIPE!

experts

NECTARINES Traditionally, yellow flesh nectarines were the more popular over their white fleshed cousins, but in the last five years, the quality and sweetness in the white flesh varieties has seen the product more than triple in sales.

The nectarine season starts in November in Queensland and moves south toward Victoria later in the season.They are at their

best from mid December to February.

When purchasing, fruit should have a nice blush and ripe fruit should be soft, but not spongy. Use ripe fruit in salads and as an addition to extravagant fruit platters.

LYCHEES With a sweet and delicate flesh similar to that of a grape, the lychee is the ultimate summer fruit.

Australia is lucky to boast the longest lychee production season

in the world, producing fruit from late October through to late March - but it is most definitely right now that these delicious, jelly-like balls of goodness are at their best.

Also in season this summer: pineapples, cherries, grapes, plums, mangoes, broccoli, green beans, cucumbers

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home grown

FROM THE AMAZON BASIN OF BOLIVIA, TO THE TROPICS OF NORTH QUEENSLAND, THE ACHACHA IS A FRAGRANT, DELICIOUS LITTLE TROPICAL FRUIT, BEING GROWN RIGHT HERE ON OUR DOORSTEP. WE MEET THE GROWERS OF THIS FUNNY-NAMED FRUIT THAT HAS EVERYBODY’S TASTEBUDS DANCING.

Dancing the Achacha W

ith 1,200m high Mt Elliot as a backdrop, Palm Creek Plantation is a beautiful place. Row after row of Achacha trees are separated every 150m by majestic African Mahoganies.

Mango, coconut palm, soursop and other exotic fruit trees pepper the gardens, while during the wet, the tranquil waters of Palm Creek wind their way through the property. Wallabies are everywhere, as are many species of birds.

Whilst all a far cry from the art studios and lecture theatres to which they were accustomed, this is the environment which attracted Helen, artist and Feldenkreis practitioner, and Bruce, leadership and management consultant, to a tree change from the south.

Born and raised in Canberra, Helen and Bruce had spent 21 years living abroad before settling in Sydney to make sure their two sons grew up as Australians.

Their last posting was South tsvfood.com.au // #tsvfood

America - so it was no real surprise when they became involved in growing the Achacha; a fruit from the Amazon Basin in Bolivia.

With a couple of partners, they raised funds from their collective friends and purchased a former cane farm near Giru, on the Bruce Highway 45km south of Townsville. Initially they managed the project from Sydney, then five years ago they moved to the plantation.

With no previous farming experience and with little documented knowledge of the fruit available, their learning curve was steep; Helen’s love of and care for the soil is what kept them going. This passion lead naturally and quickly to the elimination of chemical inputs and the use of organic and Biodynamic growing methods. Bruce, having brushed off the cobwebs, has found an engineering background often comes in handy.

Organic farming is well understood essentially, it means no chemical inputs.

Biodynamic (BD) goes even further, taking a holistic view of the farm as a living organism, with a strong emphasis on soil health. Developed by Rudolf Steiner in the 1920’s as European farmers started to note the decline in productivity due to use of chemical inputs, scientifically based BD is now seen as providing nutrient dense flavoursome food, while simultaneously healing the earth.

“We prepare most of the inputs used to grow the Achachas - using fish, kelp, casuarina tea and many other items” says Helen, who uses a large part of the packing shed in the off-season for her brews.

“The BD community cares and shares, and we have been very fortunate to link up with a very supportive network in Far North Queensland, interstate and abroad.

home grown

What is

GET YOUR ACHACHA LOCALLY FROM:

The Achacha (achachairú, Garcinia humilis) is a fruit from the tropical Amazon Basin of Bolivia. It is grown 45km south of Townsville at Palm Creek Plantation.

With 16,000 trees on its 120 hectares, this was its first and is still the largest commercial Achacha operation in the world.

The Achacha fruit is about the size of an egg, with a bright orange skin. It has a white pulp surrounding one or two seeds. The pulp, in the words of taste experts, is “sweet, tangy, refreshing – like a sorbet”. In spite of its sweet taste, it is very low in sugar - about one third that of the mangosteen (its cousin), or the lychee, rambutan or longan - and has excellent health properties.

One of BD’s open secrets is that its methods provide dramatic cost savings over conventional, chemical-based farming.”

Helen and Bruce have found neighbours, local suppliers, industry and government agency officials, retail stores and Councils in the Burdekin and Townsville areas all very receptive to the Achacha.

“It’s a pleasure operating in such an environment” says Bruce.

“Although we are relatively new on the local scene, we have received a lot of support. Big government doesn’t seem to have much to offer small start-ups like us, but the individuals involved are very supportive.”

And is it any wonder, when this unique fruit is so amazingly delicious? While most of their Achachas head south to wholesale markets in Brisbane, Sydney and Melbourne, Townsville is rapidly becoming an important market. In

season, December to March, the fruit is generally available at Otto’s Fresh Food Market, The Precinct Fresh Market, Big Al’s, Sprout, Lambert’s, Mundingburra IGA, Essentially Fresh and Townsville Fruit Barn.

Transport is always an issue however.

“With one phone call we can ship to our export markets - UK, Hong Kong, Canada - but sending small quantities of fruit to nearby towns is very complicated and usually requires personal delivery,” says Bruce.

Achacha has already gained both national and international recognition in its commercial life. It was nominated as one of 10 finalists in Berlin’s highly regarded Fruit Logistica Innovation Award of 2012, eventually taking out third place against the largest fruit companies in the world. In 2014 the fruit and the honey were nominated as finalists in the ABC Delicious awards, with the fruit nominated again in 2015; and this year Achacha Fruit Plantations is a finalist in the Gault & Millau producer of the year award.

Palm Creek Plantation also produces

OTTO’S FRESH FOOD MARKET THE PRECINCT + WILLOWS FRESH MARKETS BIG AL’S SPROUT LAMBERTS FRESH PRODUCE MUNDINGBURRA IGA ESSENTIALLY FRESH TOWNSVILLE FRUIT BARN

other products from the Achacha honey, conserves, a drink made from the fruit’s skins, vinegar; and a chutney from its 60 mango trees, just to name a few. The honey is highly prized and is available in several of the stores which sell the fruit, whereas the other items are mainly reserved for sale to groups visiting the plantation.

So, where next for the wonderful, yet in fact, not-so-humble Achacha?

“We need to commercialise the drink” says Helen.

“It is very healthy, and also popular.

We have been working on a machine to separate skin from pulp and seed, with the skin being used for the drink, and the pulp going to sorbets, ice-cream, desserts, salads and drink mixes.

However a seemingly simple de-skinning process has eluded us.

Perhaps there is a budding, innovative designer in the community who could come up with a workable method?”

If there is, Bruce and Helen would love to hear from you. They can be contacted on 0419 400 407, 0417 275 457 or visit achacha.com.au.

TOWNSVILLE FOOD MAGAZINE

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Our award winning Executive Chef, Patrick Senent, will come to your home and cook a tailor designed 3 course feast for you and 7 friends.

at Lavaracks Restaurant for dinner Tuesday to Thursday or lunch on a Friday during summer to earn entries.

Members only • 1 entry per main meal • T&C’s apply Promotion runs Summer 2017/2018

139 Charters Towers Road, Hermit Park

P (07) 4759 9500

townsvillersl.com.au

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Lavaracks Opening Hours

Lunch: Friday 12pm – 2pm Dinner: Tuesday – Saturday 6pm – 9pm

festive

TOWNSVILLE FOOD MAGAZINE

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feasts

2017 CHRISTMAS HIGHLIGHT

RECIPES FOR FESTIVE FARE

EDIBLE GIFT IDEAS CHRISTMAS INDULGENCE (WITH A LITTLE LESS GUILT) NEW YEAR, NEW TRENDS

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JAIMIE’S CHERRY PIE

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Welcome 2017 Christmas Highlight

If it’s starting to feel a lot like Christmas, that’s because it is!

The best time of year is right on our doorstep and boy, can we taste it!

One of the best things about Christmas is the smorgasboard of beautiful food in which we get to indulge, but if you’re stuck for ideas on what to do for Christmas lunch or where to buy the best products for your special spread, look no further.

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Eat, Drink and Be Healthy Our tips on indulging without the guilt this festive season.

38

Christmas, #ottostyle Choice yuletide treats from Otto’s Market.

We have had a hunt around for the best Christmas retailers and providores, and have found some great foodie gift ideas, as well as some beautiful feast inspo.

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Jarry, Jarry Night Easy and delicious edible gift ideas, served in a jar - and including free printables!

Our team has each hand picked their favourite Christmas recipe to share with you, and we hope you enjoy indulging in them with your loved ones as much as we do ours, each year.

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Food Trends In Review 2017’s biggest food trends.

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Feasting with the Food Mag From our table to yours - the Food Magazine team shares their favourite festive fare.

We check out ways you can indulge without too much guilt during the festivities and with the new year in our sights, we take a look at the food trends of 2017 - both good and bad and we make some of our own predictions for 2018 also.

Add to this all the info you need should you be looking to dine out, arrange catering, plan a function, or party New Year’s Eve away, and we have one cracker of a Christmas catalogue!

We have packaged it all up just for you in this special little highlight, and we hope you have as much fun reading it as we had putting it together.

So Merry Christmas, one and all... we hope the festivities of 2017 are some of your best. Be sure to celebrate with taste!

TOWNSVILLE FOOD MAGAZINE

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TOWNSVILLE FOOD MAGAZINE

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EAT, DRINK &

BE HEALTHY ARE YOU GOING TO BE NAUGHTY OR NICE WHEN IT COMES TO YOUR DIET THIS HOLIDAY SEASON?

hristmas is the time of year when boozy parties, rum balls, fried canapes and all manner of fatty delights infiltrate our homes, workplaces and social gatherings. And while that all sounds amazing for some of us, for those watching their waistlines, it can all get a little overwhelming. But never fear, there are ways to have your (gluten-free?) cake and eat it too. Here is your guide to eating and drinking a little more healthily this Christmas time, without sacrificing your chance to indulge a little bit as well.

HEALTHY CHRISTMAS TREATS Five mince pies in a baker’s shop, round and fat with sugar on the top.

This is just one song lyric dedicated to the mouth-watering indulgence that comes with Christmas.

It can be tough-going for those looking to avoid the fatty stuff, but it doesn't mean you have to cut a miserable existence through the holiday period.

There are plenty of treats you can tuck into that won't break the calorie bank, including:

FLAVOURED POPCORN: Ditch the

butter for canola oil and experiment with all kinds of different, healthy flavouring options for a healthy snack. tsvfood.com.au // #tsvfood

GINGERBREAD: There are so many ways to create delicious treats using gingerbread. Cut down on the butter and use whole-wheat flour for less fat and more benefits.

SWEET TREATS: There are plenty

of ways to concoct healthy, but sweet, options. Using ingredients like dark chocolate, coconut, truffles, dates, berries and nuts, you can experiment in the kitchen to create your own healthy sweets. A great way to spend time with the kidlets, too.

THROW A SHRIMP ON THE BARBIE: OK, we know they’re called

prawns. But seriously, seafood is your best friend during a Christmas summer.

Full of protein and light on all the fatty stuff, this is your chance to indulge in a seafood feast. Using basic ingredients

like lemon and chilli, you can create plenty of healthy appetiser and meal options - just go light on the sauce.

MOCKTAILS: Townsville Christmas

and its warm weather lends itself to an ice-cold drink. There are plenty of ways to enjoy an icy cocktail without the alcohol, using fresh local produce like lychees to create something healthy and delicious.

VEGIES ARE DELICIOUS TOO, OK? There is so much you can do with

vegetables. Roasted vegie antipasto platters, dipping platters flanked by carrots and celery, stuffed mushrooms the list goes on. There is no limit to the amount of vegetables you can eat, so get creative and enjoy a guilt-free feast.

highlight ENJOY SOME CHRISTMAS SPIRIT, WITHOUT THE GUILT An alcoholic drink or two is par for the course over the festive season, with Christmas parties galore presenting opportunities to indulge.

But there are so many empty calories in most alcoholic drinks, which can leave you carrying around more than just a sore head.

That doesn't mean you have to abstain completely though. There are many options available to have a drink with friends and family without loading up on sugars and packing on the weight.

Substitute soft drink mixers for sugar free options - soda water and fresh lime makes for a perfect combination with many spirits as well (without any extra calories - at all).

The holiday period is not really the best time to be trying to lose weight.

Instead, set yourself the goal of maintaining your current weight so you are not saddled with guilt and extra kgs in the new year.

GET MOVING While Christmas is a wonderful time to indulge, the warmer weather over the holiday period also presents a golden opportunity to be more active.

With the children home from school, plan out a list of activities where you can all be active. Cycling, swimming, walking, cricket (of course) - anything that gets you out of the house and on your feet.

If you are hitting the road for a holiday trip, try and book accommodation that includes things like a gym or a tennis court.

The New Year is also the perfect time to strategise your health and fitness goals for 2018, including signing up for a gym membership. You could even ask for one for Christmas, which will further motivate you to actually use it.

PRE-EAT SO YOU DON’T OVEREAT They say you should never go shopping while you are hungry.

Well, you definitely shouldn’t walk into your office Christmas party on an empty belly either, because the temptation to gorge on fatty foods becomes almost impossible to resist.

Enjoy a healthy meal at home before venturing out, and you will be far less likely to shovel mountains of canapes into your mouth.

BE REALISTIC The holiday period is not really the best time to be losing weight. Instead, set yourself the goal of maintaining your current weight so you are not saddled with guilt and extra kgs in the new year.

By fusing healthy eating options with a summer full of activities, keeping your weight stable can be an achievable task without having to forgo any of the fun.

And remember, it's OK to have a beer and a mince pie every now and then.

IT IS CHRISTMAS, AFTER ALL. TOWNSVILLE FOOD MAGAZINE

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TOWN S V I L L E ’ // S #tsvfood FIRST URBAN VILLAGE | 12 - 18 VILLAGE DRIVE, IDALIA tsvfood.com.au

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Meet you at The Precinct

JOIN US AT THE PRECINCT THIS FESTIVE SEASON FOR SOME GREAT CHRISTMAS SPECIALS

JETTS Get your summer body ready for 2018.

MINT INDIAN GOURMET Christmas corporate or personal lunch and dinner bookings.

Special banquet menu.

CELLARBRATIONS Smirnoff, Bundy, Johnnie Walker 1L spirits range: $52.99 everyday price.

GETTA BURGER A new special burger every week.

GROOMEN MENS GROOMING SPECIALIST A wide range of gift packs available in store now.

THE PRECINCT FINE MEATS Free entry in the draw to win $300 Christmas voucher every time you purchase in store or online.

NEWS ON PRECINCT A range of Christmas scratchie trees at $15 (or the value of your choice)

THE HOUSE OF FLOWERS Christmas specials all throughout December. Come in and have a look.

CHRISTO’S DELI All your Christmas deli needs!

Hampers, cheeses, smallgoods and more.

THREE LOAVES BAKEHOUSE This festive season brings you scratch baked breads, pastries and most importantly, Christmas products.

GLORIA JEANS COFFEES Small 200g gift bags of coffee beans and tea range available. The perfect Christmas gift.

RED ROOSTER FAIRFIELD WATERS Christmas catering orders available including chicken, salads, vegetables and chips.

THE PRECINCT FRESH MARKET Christmas fruit hampers made to any value, starting at $30.

CIVIC VIDEO Tuesday movie rental, only $1.

THE SPIRITED GOAT A great place to catch up with friends and family over a delicious coffee and breakfast.

BASKIN-ROBBINS Christmas ice cream cakes perfect for any occasion.

SECOND TO NONE NUTRITION Personalised supplement packs for every goal, starting from $79.95. ZipPay and Afterpay avalable.

FAIRFIELD WATERS PIZZA HUT Christmas gift vouchers available. Catering available at 30% off. Hut Deals are a great everyday saver.

NANDO’S | CIAO BELLA | GUZMAN Y GOMEZ Special offers available in store.

precincttownsville.com.au

TOWNSVILLE FOOD MAGAZINE

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Christmas IT DOESN’T MATTER IF YOU HAVE BEEN NAUGHTY OR NICE IN 2017 - THIS CHRISTMAS IS A TIME FOR INDULGENCE.

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A

nd for some of the finest traditional festive season fare, you can’t go past Otto’s Market.

Orders are being taken now for fat, juicy Christmas hams with a range of options to suit all tastes and budgets.

Brisbane Smallgoods is providing half and full size ham options, while there is also Bertocchi Hams (double smoked with the bone in) and McAuliffe Easy-Carve Leg Hams (double smoked, boneless).

If you are looking for the best ham in Botany Bay, you can also order Black Forest Smokehouse Leg Hams on the bone. These traditionally cured and naturally wood-smoked hams were voted the best in Sydney, guaranteeing

you will be back for seconds.

The market is also your one-stop shop for all Christmas roasts, from beef, pork and chicken to the traditional turkey.

Otto’s German heritage means you can also preorder a Christmas treat you won’t find anywhere else - your own Ginger Bread House.

Lovingly crafted with all the trimmings, this will delight the children (and the big kids in the house as well).

You will never be stuck for a gift idea at Otto’s, with so many culinary delights on offer throughout every department of the marketplace.

It’s the perfect place to scour the shelves for those glorious and sometimes hard to find gourmet items, all the sorts of things that work so wonderfully when collated together... say, in a hamper.

Otto’s will locate the finest goods for your hamper which is sure to put you at the top of the Christmas card list of the lucky recipient.... if they sell it, they can hamper it!

Sourcing local produce and getting it on to your plate pronto is something that Otto’s prides itself on, and that includes the finest in produce, especially all kinds of delightful Christmas and summer stonefruits - this is literally the cherry on top of what is set to be the most wonderful time of year.... #ottostyle!

TOWNSVILLE FOOD MAGAZINE

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$70

highlight SKIP THE HOLIDAY SHOPPING FRENZY WITH THESE RUSTIC, HOMEMADE AND DELICIOUS EDIBLE GIFTS. INEXPENSIVE AND GUARANTEED TO PLEASE, WHO KNEW A SIMPLE JAR COULD BE SO SPECIAL?

jarry, jarry night CHOCOLATE BROWNIES With dry ingredients layered in a jar and decorated with a handmade instruction label, twine and fresh rosemary, this brownie mix makes the perfect gift for the sweet tooth in your life. All they need to do is make the brownies by adding three basic wet ingredients, then eat the brownies, it’s that simple.

Makes 1 x 1L jar • 1 cup plus 2 tablespoons flour • 1/2 teaspoon salt • 1/3 cup cocoa powder • 2/3 cup brown sugar • 2/3 cup white sugar • 2/3 cup chocolate chips • 1/3 cup chopped walnuts In a small bowl mix the flour and salt together. Then begin layering your ingredients into your jar in the following order: 1. One half of the flour/salt mixture 2. Cocoa powder 3. Remaining of the flour/salt mixture 4. Brown sugar 5. White sugar 6. Chocolate chips 7. Walnuts Once the jar is full, decorate with a custom label and twine or ribbon of your choice.

Baking Instructions: Preheat oven to 180C. Grease a 9” x 9” baking pan.

Pour the contents of the jar into a large bowl and mix well.Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and three eggs. Beat until just combined. Pour the batter into the prepared pan and bake at 180 C for 20-25 minutes. Let cool and enjoy!

download your free printable instructional gift tag at tsvfood.com.au

TOWNSVILLE FOOD MAGAZINE

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Just three ingredients is all it takes to create this divine chocolate sauce that any chocolate lover would love to drizzle over cakes, strawberries, brownies, even porridge! It’s super simple and when jarred up with a complimentery side of berries and a mini wooden spoon, it’s a Christmas gift game changer.

Makes 4 x 125ml jars

• 3/4 cup heavy cream

• 6 tablespoons butter

• 225g dark chocolate, broken into pieces

Heat the cream and butter in a saucepan until the butter melts and the cream just starts to boil, stirring often. Place the chocolate into the hot mixture and stir until melted and evenly mixed through. Allow to cool and pour into sterilised jars. Batch with fresh strawberries, twine and gift away!

download your free printable gift tag at tsvfood.com.au

tsvfood.com.au // #tsvfood

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Fresh cherries are only available for a handful of weeks each year.... how cruel is that!? Cherries are such an amazing little gem of a fruit that we think it would be remiss of anyone to not do all they can with them in the short time each year that they are around, and this little ditty is no exception. Boozy spiced cherries are as delicious and alcoholic as they sound - perfect drizzled over ice cream, topped off with cola for a cheeky cherry bourbon hit or (if one is to be completely sensually self-indulgent), devoured with nothing more than a spoon and a smile. Warning - your gift recipient really does need to be 18+ for this one.

Makes 2 x 250ml jars

• 300g fresh cherres

• 250ml bourbon (use the nice stuff, it makes a difference) • 1/4 cup caster sugar • 1 cinnamon stick (about 10cm in length) Pit the cherries, using a cherry pitter or a simple chopstick.

Place the sugar and cinnamon into a small saucepan and pour in the bourbon. Gently heat to dissolve the sugar then bring to a simmer. Add the cherries and cook for five minutes.

Take off the heat and ransfer the cherries and cinnamon to a sterilised jar, ensuring that the cherries are well packed.

Fill to the top with the bourbon syrup, ensuring that all of the cherries are completely submerged. Seal and leave to cool to room temperature. Decorate your jar or bottle and show someone you love them ‘cherry’ much with this beautiful handmade gift. If stored in the fridge, the cherries will keep for several months.

the cherry delicious gift tag available for free download from tsvfood.com.au TOWNSVILLE FOOD MAGAZINE

cover star highlight SMOKED HONEY When sweet meets smoke, this little jar of goodness is a unique taste experience for the true foodie. Sweet and charred in flavour, it can be made quite simply, but you will need a smoker and a little bit of patience.

The finished product is different, yet delightful and can be used to glaze ham, or to add an extra dimension to barbecue sauces. Add it to butter or even ice cream, and you really are onto something amazing. It is also incredible as a standalone condiment, drizzled over pears or ice cream or.... oh wow... fried chicken. This honey makes the perfect gift, the recipient will ‘bee’ delighted!

Makes 1 x 250ml jar • 250ml raw honey • pinch of salt Light your smoker fire box, utilising a fruit wood if possible (cherry is an excellent idea, but any will do). Allow the temperature in your cooking chamber to reach, but not exceed, 200F (95C).

Combine the honey and salt and once the temperature is steady, pour the mixture into a shallow glass dish (a pie dish is perfect) and place inside the cooking chamber, closing the lid and keeping it closed for approximately two hours. Be sure to keep the temperature steady as overheating will lead to caremalised and unpalatable honey. Once cooled, decant into a sterilised jar and gift with twine, a handmade label and wooden honey dipper.

download your free printable smoked honey jar tag at tsvfood.com.au

tsvfood.com.au // // #tsvfood #tsvfood tsvfood.com.au

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Now taking orders for Gingerbread Houses, Buche Logs, and Christmas Cupcakes (White Chocolate Mud with white Truffle icing) W H O L E S A L E A R T I S A N B A K E R Y & PAT I S S E R I E J P B A K E R Y. C O M . A U 1/89 Pilkington Street, Garbutt Phone: (07) 4728 2940 For business, large scale orders and catering.

G L U T E N F R I E N D LY O P T I O N S A V A I L A B L E

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D E L I V E R I E S 7 D AY S A W E E K

TOWNSVILLE FOOD MAGAZINE

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2017 FOOD IN REVIEW

AS THE YEAR DRAWS TO A CLOSE, WE CAN REFLECT ON ‘THE YEAR THAT WAS’ IN FOOD AND DRINK. WE HAVE GUZZLED PLENTY OF COFFEE AND CRAFT BEER, LOST OUR CHANCE AT BUYING PROPERTY BECAUSE OF OUR SMASHED AVOCADO ADDICTION AND DEVELOPED AN UNHEALTHY OBSESSION WITH RAINBOW-COLOURED EVERYTHING. SO WHAT WERE THE BEST (AND WORST) FOOD TRENDS OF 2017, AND WHAT CAN WE EXPECT IN THE NEW YEAR?

THE BEST OF 2017 Vegan food: Once considered a niche diet option, more and more Australians are turning to vegan eating. This is not solely because of ethical treatment of animals, with many flocking to this lifestyle for the enormous health benefits that it delivers. Major chains have taken notice, with many adopting a vegan menu to cater to the demand.

Food waste: Part of Australians' desire for more sustainable eating options includes the volume of waste that is generated by food and beverage vendors.

This gave rise to the ABC documentary series ‘War On Waste’, which explores the growing problem of landfill, with rubbish production growing at double the rate of the population.

tsvfood.com.au // #tsvfood

Sandwich shops: As Australians turn to healthier eating options, traditional fast food outlets have taken a hit. While Aussies want to eat healthier, they are still time-pressed, so sandwich shops have become king with the perfect blend of nutritional balance and speed of service.

Sugar under fire: After the major decision in the UK to impose a tax on sugary drinks in 2018, the rallying cry against refined sugar has continued.

More Australians are commiting to the 'I Quit Sugar' movement and natural sweetening options are more in vogue.

This is likely to continue into the future.

Actual international cuisine: Social media is educating the masses on what our friends overseas 'actually' eat. This means pizza is not bread with eight

different meats on it and traditional Japanese is not deep fried chicken wrapped in rice. Consumers want a more genuine experience, and vendors are delivering it.

GLAD TO SEE THE BACK OF...

Charcoal-tinged everything: Charcoal has many healthy benefits but it doesn't belong in soft serve.

Avolattes: Alright, this is possibly even too Melbourne for Melbourne. Coffee served in an avocado skin. Let's just get back to mugs, shall we?

Unicorn everything: Explosions of colour that look like a rainbow threw up on your plate (or in your glass). Unless you’re five, we hope you hope this trend was fleeting.

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Automated service: You can't fight progress, but removing the human experience from customer service is not something we consumers are ready to embrace just yet.

Vegetable pasta: Sure, it's healthy. But we are grown ups. We don't need to be disguising our food just to eat healthier.

WHAT WE CAN EXPECT IN 2018 More transparency: Market research has shown that more Australians want to know what is in their food and where it comes from. In the next 12 months, expect food and beverage vendors to accommodate this with greater transparency on the full end-to-end process of how their products get to your plate, bowl or glass. Consumers want to know their food and drink is

safe, trustworthy, ethically sourced and free of anything non-natural.

Increased personalisation: The advent of internet and social media shopping has allowed businesses to deliver targeted products that suit an individual’s personal tastes and shopping trends. This is set to evolve in the food and beverage industry, with more consumers turning to digital channels for purchasing. Expect to see more food and drink combinations tailored to your tastes, popping up in your feeds and online shopping lists.

Perhaps we will talk about this again at the end of 2018, whether it’s good or bad, we are yet to see.

Engineered natural food: The rise of vegan eating is creating a new industry, where scientists are using natural products to create authentic

meat replacement options. This includes patties that 'bleed' just like meat and desserts that turn nuts into creamy substances you would swear is dairy.

Sparkling water boom: Did you know Paris has installed fountains that gush sparkling water? It may sound insane, but this is a basic product that experts tip is set to have a massive global boom. And why not? It's just water, no additives (except the bubbles), no sugar, no worries. This is set to be the next major winner in the increased uptake of healthy eating options.

Edible flowers: This has already started to catch fire, but expect edible petals to be on more of your plate in 2018. This means rose-flavours, lavender infusions and colourful, flowery dishes that delight all of the senses.

TOWNSVILLE FOOD MAGAZINE

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Feasting

WITH THE FOOD MAG

We all have those special festive dishes that we love and are close to our hearts, and the team behind the Townsville Food Magazine are no different.

From delicious drinks to sumptuous side salads, beautiful bird and delectable desserts, together, our teams’ favourite dishes create the perfect festive spread.

Kates

CHRISTMAS SANGRIA

• 1 bottle (750 ml) red wine

• 1/4 cup honey

• 2 cups cranberry juice

• 1 cup cherries

• 1/2 cup apple cider

• 1 orange, sliced

• 1/2 cup brandy

• 1 lime, sliced

Add fresh fruit to a large pitcher. Combine all the remaining ingredients separately, then add to fresh fruit and stir to combine.

Refrigerate until cold. The longer the sangria sits, the more flavour it will have, so make it the day before, if you can.

Serve over ice. tsvfood.com.au // #tsvfood

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Sarahs

PROSCIUTTO, FIG AND GOAT’S CHEESE SALAD • 100g rocket

• 10g pine nuts

• 160g prosciutto

• 1 1/2 tablespoons balsamic vinegar

• 8 figs, sliced horizontally

• 3 tablespoons extra virgin olive oil

• 100g soft goat’s cheese, crumbled

• zest of 1 lemon

Wash the rocket and dry it with a clean tea towel or salad spinner. Lay it out on a large dish.

Assemble the prosciutto and figs on top, then crumble over the goat’s cheese and scatter the pine nuts.

To make the dressing, mix the balsamic vinegar with the olive oil and season with salt and pepper.

Drizzle it over the salad and sprinkle the lemon zest over just before serving.

TOWNSVILLE FOOD MAGAZINE

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Joshs

ROASTED CHICKEN WITH ORANGE AND CHERRIES

• 1.5kg chicken thigh cutlets • 1 orange •1/2 cup chicken stock •1 cup fresh cherries, pitted • 1/2 tablespoon fresh thyme • olive oil • salt and pepper

Dry the chicken with paper towel and season the bottom with salt.

Add the chicken to a roasting pan.

Drizzle the top of the chicken with some olive oil. Add the chicken stock, and orange juice.

Season the top of the chicken generously with salt. Add the cracked black pepper, and zest from about half of the orange, as well as the thyme. Add in the cherries.

Slice the orange and nestle generously around the chicken pieces.

Bake the chicken at 180C for 45-50 minutes, or until juices run clear when a skewer is inserted into the flesh.

Let rest for about 15 minutes before serving.

tsvfood.com.au // #tsvfood

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Jaimies

SIGNATURE CHERRY PIE

PASTRY • 2 1/2 cups flour • 1 teaspoon salt • 1 tablespoon granulated white sugar • 1 cup cold unsalted butter, cut into large chunks • 1/4 to 1/2 cup ice cold water FILLING • 4 cups pitted cherries • 3/4 cup granulated white sugar, or to taste

• 2 1/2 tablespoons tapioca • 1/8 teaspoon salt • 1 tablespoon freshly squeezed lemon juice • 1/2 teaspoon pure vanilla extract • 1/2 teaspoon cherry brandy • 2 tablespoons butter, cut in small pieces GLAZE • 2 tablespoons cream • granulated white sugar

Place the flour, salt, and sugar into a food processor and combine. Add the butter and process until crumbly, Gradually add 1/4 cup water until the dough just holds together when pinched. If necessary, add more water.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk.

Cover with plastic wrap and refrigerate for about an hour or until firm.

Once chilled, remove one portion of the dough from the fridge and on a lightly floured surface, roll the pastry into a 30cm circle. Transfer to a 23cm pie pan. Refrigerate the pastry, covered with plastic wrap, while you roll out the remaining pastry and make the filling.

Meanwhile, remove the second round of pastry and roll it into a 30cm circle. Using a star cookie cutter, cut out about 20 stars.

Place the stars on a baking sheet, cover with plastic wrap, and place in refrigerator.

Preheat oven to 220C. Place the cherries in a large bowl. Add sugar, tapioca, salt, lemon juice, vanilla extract and brandy, gently toss to combine.

Let sit for 15 minutes and then pour into the prepared pie shell and dot with the 2 tablespoons of butter. Place the pastry stars in a circular pattern on top of the cherry filling. Brush the entire surface with the cream and sprinkle with a little granulated white sugar.

Place the pie on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie for about 15 minutes and then reduce the oven temperature to 180 C. Continue to bake for about 25 - 35 minutes or until the crust is golden brown and the cherry juices are starting to bubble.

Place the baked pie on a wire rack to cool, serve with fresh cream or ice cream.

TOWNSVILLE FOOD MAGAZINE

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You can also subscribe online at tsvfood.com.au or just photocopy this page, fill out the form to the right, then mail it with your cheque to:

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For more information, email us at info@tsvfood.com.au TOWNSVILLE FOOD MAGAZINE

the scene

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Dream Dinners is a luxurious styled dining experience that is turning special occasions into intimate and meaningful gatherings like no other.

Let us transform your space into a lavishly decorated tablescape while enjoying a 3-course meal prepared by award winning Michel’s Restaurant Catering.

We take care of everything, so that you don’t have to.

dreamdinnersbydreamscene | 0402 667 515 | sarah@dreamscene.com.au D R E A M S C E N E . N E T. A U tsvfood.com.au // #tsvfood

TOWNSVILLE FOOD MAGAZINE

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PLAY IT COOL WHAT TO EAT (AND AVOID) DURING A HEAT WAVE

NORTH QUEENSLANDERS ARE NO STRANGERS TO HEAT, AND THE MERCURY IS SET TO RISE AGAIN THIS SUMMER, IN BETWEEN TROPICAL DOWNPOURS (WE HOPE). HERE IS OUR GUIDE TO WHAT YOU SHOULD BE EATING AND DRINKING TO FEEL YOUR BEST IN THE HEAT THIS SUMMER.

A

heat wave can be more than just uncomfortable, it can be detrimental to our physical and mental wellbeing. This means that during our summer heat, we need the right fuel to keep going. So what are the best foods to tuck into when the sun begins to scorch the front lawn? Here are some of our favourites, as well as some that are best left for the cooler months.

WATER Let's start with the basics. You have to remain hydrated - especially in the extreme heat.

You should stick to the bare minimum of six to eight large glasses of water a day, which can include milk, juice, smoothies and sugar-free soft drinks.

Just remember that anything with caffeine will act as a diuretic, meaning you will actually lose fluid. Alcohol doesn't count either, soz.

FRUIT AND VEGETABLES While water is important, foods make up 20 - 30 per cent of our daily fluid intake.

Fruit and vegies are packed full of water, with strawberries, cucumber, tsvfood.com.au // #tsvfood

celery, lettuce and melons at the top of the list.

an ice cream will kick-start a rise in your core temperature to compensate.

This makes summer the perfect time to experiment with salads and fruit mocktails.

So it's short term gain for long term pain when it comes to the sweet treats.

A GOOD OLD FASHIONED STEW This may come as a surprise, considering winter is normally the time we break out the slow cooker for a traditional stew, but water-based foods are excellent at hydrating you and you can mix up the ingredients to give them a summer feel.

HAVE A CUPPA, OR A BLAST OF CHILLI The hot foods and drinks can actually work wonders in the heat as they engage your body's natural air-conditioning.

Warm drinks will moderately lift your core temperature and trigger your body's defence mechanisms, aka sweating.

Lighter-bodied meats like chicken and fish make for perfect hero ingredients while smoothie bowls and fruit-filled porridges are perfect breakfast fodder.

Chilli does the same thing as it resets the metabolism. This doesn't mean you sweat buckets, just that your body's natural temperature regulation will work as it should.

COLD TREATS CAN DO MORE HARM THAN GOOD

STEER CLEAR OF MANGOES

We don’t mean to shock you, but ice cream and slushies are bad news in the heat.

While they initially refresh you, they can throw your body's temperature regulator way out of whack. This is because the process of digestion requires heat, and rapidly cooling your body with

Another North Queensland favourite nixxed, we're afraid. The big, juicy mango is actually a diuretic as well, which makes it not much chop in a heatwave....

Unless you are in air-conditioning, or a pool, with a beer or a cold glass of wine. That tends to beat the heat pretty effectively as well.

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THAT VIEW OUR FOOD

+ =

townsville’s ultimate seafood destination TOWNSVILLE FOOD MAGAZINE

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tsvfood.com.au // #tsvfood

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ICE CREAM vs

GELATO NOPE, THEY’RE NOT THE SAME. HERE’S THE SCOOP.

O

h Mother Nature, we see your summer heat and raise you our refreshments! Townsvillians are well and truly out of Spring hibernation and taking respite from the sweltering temperatures the best way we know how - with sweet treats of the frozen kind.

But not all frozen desserts are created equal, so for those of you who scratch their heads at the very idea that ice cream and gelato might not in fact, be the same thing, let us melt it down for you in order to better guide your decision when it comes to getting at least one of the two into your belly.

LETS START WITH THE HISTORY BOOKS The history of ice cream goes all the way back to the second century BC, when Alexander the Great would combine ice, snow, honey and nectar for his evening treat.

Similarly, the Bible references King Solomon enjoying iced drinks during the harvest, while it has also been documented that Nero Claudius Caesar would send runners into the mountains to fetch snow for his evening dessert.

But it wasn't until the 16th century that ice cream as we know it was first churned out into a bowl.

Venetian merchant Marco Polo returned to Italy from a trip to the east with a recipe scratched onto parchment (we assume) that created a dish that closely resembles today's sherbet. That discovery would pave the way for ice cream as we know it.

The pedigree of these ‘iced’ creams remained a prestigious and rare treat for the very elite until the 1800’s.

TOWNSVILLE FOOD MAGAZINE

highlight And then, there is Gelato, but before we get too imersed in it, we should tell you upfront that ‘gelato’ is literally just the Italian word for ‘ice cream’. Despite this, there are key differences between these two sweets.

THE BASE Both products start with a rich custard, but there are differences in how these are made.

With ice cream, the ingredients are traditionally milk, cream, sugar and egg yolks. After these are baked together, they are churned at a high speed to bring air into the equation to make it light-textured and creamy.

Gelato usually does away with the eggs and uses less cream, or none at all. It is churned at a lower speed, making it more dense and able to be served at a warmer temperature - making the texture a little bit more velvety.

WHO ARE YOU CALLING FAT? Because ice cream uses egg yolks and cream, it usually carries a higher fat content. This is usually set at about 10 per cent, although homemade ice cream and premium products will usually soar much higher than this.

Gelato is much lower in fat because of the lower volumes of cream and egg yolks, which often aren't used at all.

THE OTHER ICY TREATS Of course, ice cream and gelato aren't the only options on the market when it comes to frozen treats. Sorbet, like that created

by Polo's discovery all those centuries ago, presents a dairy-free option, gluten free and often vegan alternative. It is usually made with fruit and has more icy shards than ice cream or gelato, although it is usually packed solid. And then there is frozen yoghurt, which is, um, yoghurt that has been frozen.

So while there are key differences, it all comes down to taste and personal dietary requirements. Ice cream may pack more calories than gelato, but it is more readily accessible and comes in a wider variety of flavours and varieties. Options also exist for those who cannot partake in dairy or eggs so there is an icy treat out there for everyone. Hurrah! tsvfood.com.au // #tsvfood

60%

AIR

>10%

FAT

WHIPPING PROCESS GIVES ICE CREAM A FLUFFY TEXTURE

MORE CREAM AND EGG

-15c

SERVING TEMP LOWER TEMPERATURE GIVES ICE CREAM A HARDER TEXTURE

20%

SLOW CHURNING GIVES GELATO A MORE DENSE TEXTURE

5-8%

MORE MILK, LESS CREAM

-9c

HIGHER TEMPERATURE ALLOWS THE TONGUE TO EXPERIENCE MORE FLAVOUR

TOWNSVILLE TOWNSVILLE FOOD FOOD MAGAZINE MAGAZINE

destination food

Festivities, Food and Fun

AT THE WHITSUNDAYS CLIPPER RACE CARNIVAL

T

THE WHITSUNDAYS WILL COME ALIVE WITH FESTIVITIES, FOOD AND FUN IN JANUARY 2018 WHEN THE CLIPPER ROUND THE WORLD YACHT RACE ARRIVES IN AIRLIE BEACH.

he Whitsundays Clipper Race Carnival will be a two-week celebration of exciting regional events and activities showcasing the beautiful Whitsundays and welcoming the Clipper fleet.

From January 13 to 29, the Whitsundays Clipper Race Carnival will feature a Rodeo by the Reef, a White on Whitehaven Long Lunch, a Progressive Cruise Lunch and a free Clipper Race Welcome Party.

The Clipper Round the World Yacht Race is a unique event, which sees seasoned skippers partnered with novice crews on an epic 40,000 nautical mile adventure.

The Whitsundays will host the yachts,

their crews and supporters as the final stop of the Australian leg of the race.

cruise to Whitsunday Island enjoying champagne and canapes.

Kicking off the Carnival on January 19, is the free Clipper Race Welcome Party, on the Airlie Beach Foreshore. There will be live music and fresh local food and drinks, as well as markets, rides and activities for the kids, and a fireworks display finale.

On Sunday, the Progressive Cruise Lunch will take place and diners can experience fine dining on the Coral Sea with a relaxing yacht cruise through the Whitsunday Islands, sipping sparkling wine and eating fresh local food, surrounded by glittering azure waters and infinite white beaches.

Saturday January 20 will feature the White on Whitehaven Long Lunch, a feast of local seafood and slow-cooked barbecued meats on Whitehaven Beach, one of the most spectacular destinations in the world, preceded by a relaxing

The following weekend - Australia Day Weekend - it will be all eyes on Bowen for the Rodeo by the Reef, which takes place on Saturday, January 27, and also includes the Whitsundays’ inaugural BBQ by the Reef event.

The Whitsundays Clipper Race Carnival FRIDAY, JANUARY 19 :: THE CLIPPER RACE WELCOME PARTY Airlie Beach Foreshore. Free for everyone.

SATURDAY, JANUARY 20 :: WHITE ON WHITEHAVEN LONG LUNCH Whitehaven Beach. Early Bird Tickets from $300.

SUNDAY, JANUARY 21 :: PROGRESSIVE CRUISE LUNCH Various locations. Early Bird Tickets from $169.

SATURDAY, JANUARY 27 :: RODEO BY THE REEF Bowen. Early Bird Tickets from $20.

JANUARY 19-21 AND 25-27 :: PUBLIC OPEN CLIPPER RACE YACHT DAYS Abell Point Marina, Airlie Beach. tsvfood.com.au // #tsvfood

The Rodeo by the Reef will bring together the seaside and countryside in an exciting event for the whole family. Enjoy world class bull riding, bronco riding and barrel races, surrounded by the picturesque environment of the Whitsundays region.

You can test your riding skills on the mechanical bull and there will be live music, food stalls and much, much more, promising a memorable day out for the whole family.

The BBQ by the Reef, meanwhile, will see teams battle it out in a “cook off ” for more than $8,000 in cash and prizes. The barbecue competition is being held in conjunction with the Australasian Barbecue Alliance and will be a round of

destination food

the Barbeques Galore Australian Barbecue Championships.

And as if all this wasn’t enough, on both weekends, the community will have the opportunity to look inside the Clipper fleet’s vessels during ‘open boat’ tours at Abell Point Marina.

Tourism Whitsundays CEO Craig

Turner said the two-week long Whitsundays Clipper Race Carnival was going to be a feast for the senses, with plenty of action, food, fun and festivities taking place throughout the region.

a joint initiative between Tourism Whitsundays, Tourism & Events Queensland, Whitsunday Regional Council, Abell Point Marina and the Australian Government.

“The whole region is going to come alive and there will be something for everyone at the Whitsundays Clipper Race Carnival,” Mr Turner said, adding it was

Early Bird prices are available now for the ticketed events and accommodation packages are available to book at whitsundayclipperrace.com.au.

2 WONDROUS WEEKS OF EVENTS.

THE WONDROUS WAY TO WINE AND DINE. Events include White on Whitehaven Long Lunch, Rodeo by the Reef and Progressive Cruise Lunch by boat.

Learn more at www.whitsundayclipperrace.com.au #lovewhitsundays

TOWNSVILLE FOOD MAGAZINE

the menu

New summer menu is now available Rambutan Townsville Restaurant + Bar : Level 3 : Opens every day from 11.30am 113-119 Flinders Street: Townsville QLD 4810 email enquiries@rambutantownsville.com phone +617 4771 6915 web rambutantownsville.com facebook /rambutantownsville twitter@rambutanresort instagram @rambutantownsvilleyha

Now open every day from 7am Level 1, Rambutan Resort Phone +617 4771 6915

tsvfood.com.au // #tsvfood

r e m m Su ! r a l u c Specta

the menu

A COLLECTION OF FRESH, COLOURFUL, QUICK AND SIMPLE DISHES TO HELP YOU BEAT THE HEAT THIS SUMMER.

MANGO + COCONUT SMOOTHIE BOWL • 1 1/2 cup frozen mango chunks • 1/2 cup frozen pineapple chunks • 1/2 banana • 1 cup coconut water

Add the coconut water, then fruit into a high-powered blender. Blend on high for one minute, until thick and creamy.

Pour into a bowl and add your toppings. Diced fresh mango, kiwi chunks, shaved coconut and chia seeds are perfect. Enjoy!

TOWNSVILLE FOOD MAGAZINE

the menu

SMOKED SALMON SLIDERS WITH LEMON AIOLI • 200g smoked salmon slices • 2 tablespoons fresh dill + extra for garnish

In a small bowl, whisk together yoghurt, capers, garlic, 2 tablespoons dill, Dijon, lemon juice and pepper. Cover and refrigerate.

• 2 teaspoons Dijon mustard

When ready to assemble sliders, grill buns cut side down until golden brown.

• 1 tablespoon fresh lemon juice

Divide lettuce, cucumber, fresh dill, and salmon evenly between buns, drizzle with lemon aioli and secure with a skewer.

• 1/4 teaspoons fresh ground black pepper • 1 clove garlic, minced • 1/2 cup plain Greek yoghurt • 2 teaspoons capers, drained and chopped • Vegetable oil, as needed • Olive oil cooking spray • 4 slider buns, split • 2 cups lettuce mix • 1/2 lebanese cucumber, sliced

tsvfood.com.au // #tsvfood

the menu

BAKED CAMEMBERT WITH FIGS, WALNUTS AND HONEY • 1 x 250g Camembert wheel

Preheat oven to 180 degrees.

• 4 Figs

Remove the Camembert from its packaging and gently score across the top, being careful not to slice too deeply.

• 3 tablespoons demerara sugar • 1 small handful walnuts • Honey • Crusty baguette • Fresh thyme sprigs

Place the Camembert in the oven whole.

Meanwhile, roughly chop the walnuts and place on a baking tray.

Slice or quarter the figs and coat both sides in sugar.

Put a frying pan on a medium-low heat and fry the figs until the sugar melts into a gooey glaze.

After about 20 minutes, roast the walnuts in the oven until lightly toasted.

After 30 minutes take out the Camembert. Arrange the figs around the melted cheese, sprinkle on the walnuts and thyme and drizzle honey over the top to finish.

Dip away with your cursty baguette and enjoy!

TOWNSVILLE FOOD MAGAZINE

the menu

ASIAN RICE NOODLE BOWL WITH PRAWNS AND VEGETABLES • 1/2 cup warm water • 1 tablespoon sugar • 2 tablespoons fish sauce • 1 teaspoon minced garlice • 2 tablespoons rice wine vinegar • 1 teaspoon sambal • 1 package rice vermicelli • 1 tablespoon olive oil • 250g peeled and deveined prawms • 2 tablespoons fresh lime juice • 1/2 cup brocolli florets • 1/2 cup shredded carrots • 4 spring onions, thinly sliced • 1/2 cup fresh coriander, roughly torn • Lime wedges, for serving tsvfood.com.au // #tsvfood

In a mixing bowl, combine the water and sugar until dissolved, then add the fish sauce, garlic, rice wine vinegar, sambal and mix until combined. Taste, adjust seasoning as needed and set aside.

Prepare the vermicelli according to the package instructions, soaking as necessary. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until hot. Add the prawns, season with salt and cook, tossing and stirring constantly, until pink and no longer translucent, about 4 minutes. Finish the prawns with the lime juice and set aside.

Drain the noodles, divide them between two bowls and top with the vegetables, equally dividing those between the bowls. Top with the prawns and coriander, and serve the sauce on the side along with the lime wedges.

the menu LEMON CURD AND BLUEBERRY TARTLETS • 1 1/2 cups butter , divided • 1 1/2 cups flour • 3-5 tablespoons water • 3 lemons , juiced and zested • 1 cup sugar • 4 whole eggs • 2 egg yolks • 2 cups fresh blueberries

Place the flour, salt, and sugar into a food processor and and combine. Add the butter and process until crumbly. Gradually add water until the dough just holds together when pinched. If necessary, add more water.

Turn the dough onto your work surface and gather into a ball. Cover with plastic wrap and refrigerate for about an hour or until firm.

Grease tart pans with butter. Roll out pastry into about 1/8 inch thickness. Cut the pastry and fit into each tart pan. Press it down in all the corners and trim it off the top of the sides.

Preheat oven to 180C. Place parchment paper on top of each tart and place some baking beans or dry beans to fill in the tart.

Bake the tart shells for 15 minutes. Take them out of the oven and remove the baking beans and paper. Bake the tart shells for another 5 minutes to brown the pastry up lightly.

Allow to cool to room temperature.

To make the lemon curd, cut the butter into 1/2 inch cubes. Whisk together the lemon juice, lemon zest, eggs, egg yolks and sugar together in a saucepan. Heat at medium heat, stirring constantly to prevent it from burning on the bottom. Cook for about 5-8 minutes. Drop in one cube of butter at a time and whisk until melted. Continue to do this until all the butter is whisked in. Test to see if the curd has the right consistency. Dip a spoon in the curd and run your finger down the back of the spoon. If the mark left by your finger stays, the curd is done. If not, let it simmer a minute or two more. Remove from the the heat and strain through a metal sieve. Cover with plastic wrap and let cool.

Spoon some lemon curd into each tart shell.

Place a handful of fresh blueberries on top of the lemon curd on each tart.

TOWNSVILLE FOOD MAGAZINE

meeting up

with Gail Woodward At the Beefsteak and Burgundy club, guests are invited to join in the fun, food, friendship and educational aspects of regular dining events.

Gail Woodward of the Townsville womens’ chapter, fills us in on their adventures each season. For more information about the group, go online to beefsteakandburgundyclub.org.au

IT’S ALL IN THE SYSTEMS Have you ever marvelled at how smoothly a night out to dinner went? Or had the opposite experience and felt that everything was so difficult and awkward?

Why is this so? My theory is, that it is linked to how well staff are trained and inducted, and what established systems are in place.

Let me give you some examples. When a new restaurant opens, we ‘foodies’ get very excited and, gathering our friends together, we make a booking only to experience teething problems or inconsistences on the first encounter.

Remember the old saying about first impressions being lasting impressions?

Don’t get me wrong, I love trying new dishes and experiencing the ambiance of a recently opened dining venue, or sampling the coffee at any one of the many coffee traders around Townsville, however my patience can be sorely tested if the basic service is poor, waiting periods are long and staff can’t answer simple questions tsvfood.com.au // #tsvfood

about the menu or wine.

Recently, I ducked out to run an errand and thought I’d grab a quick coffee to go. I politely asked what the expected wait was... ball park figure? The barista said she couldn’t be sure and wouldn’t like to say, but that the orders were moving quickly so it shouldn’t be long… terrific! Within minutes the queue grew exponentially, and I realised the barista was making coffees (hot and iced) for both takeaway and all the people sitting at the tables inside. She was not on her own but seemed to be the only person capable of filling all the drink orders. After 15 minutes I tried to cancel my order, but she insisted she was about to pour mine… ok.

Another five minutes went by and still no coffee. By now, I was feeling anxious (could have been my coffee withdrawal kicking in), and when the coffee finally arrived, I had to practically run to the car.

Then there was the time my daughter and three friends made a booking, arrived

on time, only to be asked to wait for the one staff member who could seat them while that staff member was also the only person who could take payments and issue accounts. They waited in line for 20 minutess to sit at a table they had booked well in advance!

What these type of encounters create, is an uncomfortable irritability that lingers … as well as the relaying of the experience to others.

Multiskilling staff and establishing clear, tried and tested systems, as well as collecting feedback and reflecting on the service provided, are all useful ways of upskilling and differentiating your business from the multitude of others out there.

Townsville has many food establishments which do this well, making it easier to choose where to spend my time, and money.

What about you?

the menu

WEDDING CATERING

Covered

Tanya from Catering by Michels explores all your catering options.

Every couple wants their wedding to be unique and memorable. Coming up with new and exciting wedding food ideas can be a task and a half. Your wedding reception does not have to follow the usual formal three course sit down meal. Your guests may enjoy something a little more unusual.

Let’s throw around some alternative catering styles and then discuss the more traditional.

Canapes Finger food does not mean party pies and sausage rolls, unless that it your preference. Canapes can rival the fanciest sit-down meal. This style of service can be a very cost-effective way to host your wedding and of course it is extremely social. Guests will get to try an assortment of dishes, compared to just the one choice with a traditionally catered wedding.

Many couples worry that a canape style event will not provide enough food for their guests. On the contrary, finger food can be very filling and your guests will be satisfied. Ask your caterer to start with delicate light canapes and then finish with more substantial options. And of course, don’t forget about the sweets. On the negative, side seating is limited, so make sure you think about your older guests.

Grazing Table This style of wedding has shot to popularity. It is such a visual experience; grazing tables look amazing and give your wedding something special. This style of service suits cocktail style weddings and is a great way to allow your guests to interact with each other. It is also a great way to feed your guests more cost effectively.

Festival This style of service is super popular now and is a modern version of the humble buffet. It is all about the food and a relaxed fun wedding. The festival style of wedding works best outdoors and consists of a variety of food stations for guests to experience. It’s about

eating and drinking what the bride and groom would normally like to eat if they were out eating and drinking with their friends. That could be a burger station, Risotto station, teppanyaki bar or woodfired pizzas.

Just because we know we have alternative options to the traditional sit-down dinner and buffet style wedding does not mean we must rule those options out.

The three-course plated sit-down traditional wedding meal has many positives. Guests are all served at the same time, which gives you the opportunity to stay on track with your timetable and have everyone’s attention through speeches. It is also an easy was to identify and serve guests with different dietary requirements.

If you have elderly guests they are guaranteed a seat.

However, there are some negatives: it can be the most expensive option because this style of service requires more staff. Your guests also have limited food choices, as alternative drop is the usual method of serving.

Buffet style of service is all about flexibility. You can offer a great range of food options for your guests and they get to choose what and how much they like to eat. Buffet is also another easy way to cater for guests dietary requirements. You won’t need extra staff as they will be serving themselves and It can also get very social at the the buffet. Buffet style does require the caterer to provide a lot more food than your standard sit down meal and this can cause additional expense. It is a mistake to think that a buffet is your cheapest alternative.

Canape’s, grazing table, festival, three course sit down or buffet style Catering By Michel’s has all your catering needs covered. Come in and see Craig and Tanya or find our menu options at www.cateringbymichels.com.au Its all about the experience.

7 PALMER ST, SOUTH TOWNSVILLE TEL 4724 1460 MICHELSRESTAURANT.COM.AU

TOWNSVILLE FOOD MAGAZINE

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I L L E ’S B E S

T

Corner Kings & Bayswater Roads, Hyde Park

Takeaway Store - 4721 1154 | Facebook/therealburgerco tsvfood.com.au // #tsvfood

Weddings, Birthdays, Conferences

Let us plan your next Event FUNCTIONS@THEMETROPOLE.COM.AU 4771 4285 | 81 PALMER STREET, TOWNSVILLE

TOWNSVILLE’S BEST TRADITIONAL PIZZA and

ITALIAN CUISINE - HOME DELIVERY FROM 6pm -

now Open for lunch friday + Saturday 11.30am - 1.30pm

Big Foot Pizza!

Home of the

Cheap Tuesday $

40

2 x large pizzas 1 x garlic bread 1 x 1.25L soft drink

07 4755 1978 Shop 3, 117 Bamford Lane, Kirwan

Open 7 days from 4pm

get social

Food is best enjoyed with friends, so get social with us and share what you’re eating, drinking and cooking at home and across town.

@EATTOWNSVILLE

@TAKINGONTOWNSVILLE My boys have always loved eating fruit and this is what my eldest made himself and his brothers for an afternoon snack!

@FARMERMEETSFOODIE

It’s hard to beat a #prawn and #avo roll on a summers day in #Townsville

Easrly Starts #sunrise #townsville

@JULIEMASKO

@JAIMIESAYS

I see people making these all the time, and Leftover pork and brioche = sliders and I;ve always wanted to give it a go... tastes yumtown way better than I thought! #tsvfood #leftovers #pulledpork #lovefood

@REALFOODFEELS

Afternoon blackberry smoothies

a notch INSTAGRAM FOOD PHOTO TIP #003: EXPERIMENT WITH BACKGROUNDS Different colours and textures work differently with your dishes, so experiment with a variety of different backgrounds to see what colours and textures are best to showcase the dish, ingredient or drink you are shooting. Look for contrast; bright and loud coloured foods work really well on clean and neutral surfaces (such as white marble), whereas more muted tones may work better against slate or perhaps a wooden cutting board... mix it up a bit!

While we encourage snapping your food while out and about, please try not to be disruptive, and remember to use #tsvfood or @tsvfoodmag so we can share your great shots!

tsvfood.com.au // #tsvfood

get social

‘PIC’ AND WIN! Tag us in your food and drink photos with our official tag #tsvfood or @tsvfoodmag and our favourite image for the season will win a $50 dining voucher and a one year subscription to Townsville Food Magazine!

4 Issue 1 r! winne @REALFOODFEELS

@RAMBUTANTOWNSVILLE

@LOTUSSAIGONTSV

Dinnnner time and having my fav.

Our food is perfect for sharing! Head on down to our rooftop poolside restaurat and share a meal with friends. #yum #tsvfood

Did you know we make our pate, butter and meats from scratch for our banh-mi?

@OTTOSMARKET

@TSVHOSPFOUNDATION

@THEVILLETSV

We’re leading up to party season, so why @a_touch_of_salt and @jamcorner have Feast your eyes on this! Miss Songs, our not start with this stunner from Otto’s joined forces especially for our Brighten the delicious Asian kitchen. Have you dined in Delicatessan!

Night Progressive Dinner. our new restaurant yet?

@JAIMIESAYS

I don’t care how early it is, we are getting our Xmas on! Sneaky shortbreads and sneaky fingers! #tsvfood

@BOOTLEG_COFFEE_CO

Love this upcycled vase idea using Bootlegs cold brew bottles. Thanks to @josephinecarterphotography for this amazing photo

@TOOTSIE0013

Epic BBQ lunch thanks to @a_touch_of_salt and Baked Alaska #chefouttawater #tsvfood TOWNSVILLE FOOD MAGAZINE

cover star

We invite you to enjoy the taste of

The finest Czech cuisine right here in Townsville

Dinner Tuesday – Saturday 5.30 – 10pm | Private Functions 1/12-22 Village Dr, Idalia QLD 4811 07 4729 0929 | praguerestaurant.com.au tsvfood.com.au // #tsvfood

directory

Townsville Food

DISCOVER A NEW FAVOURITE

TOWNSVILLE FOOD MAGAZINE

directory

PRAGUE RESTAURANT The Precinct, Shop 1, 12 - 22 Village Dr, Idalia 07 4729 0929 praguerestaurant.com.au

JAM JAM is an award-winning restaurant. Our passion is in showcasing modern inspired menus while providing a high level of personal and professional service. Food is at the heart of what we do. Restaurant, private dining room, function room.

Winner: AGFG 2017 - 1 Chef Hat Winner: Gourmet Traveller Wine List Award 2017 - 1 Glass.

Welcome to the best Czech restaurant in Queensland.

1 Palmer St, South Townsville

Traditional family recipes presented in unique surroundings, perfect for sharing with friends and family.

07 4721 4900

With homestyle sauces and slow cooked meat and dumplings, we invite you to enjoy the taste of Prague.

jamcorner.com.au

MICHELS RESTAURANT

THE PIER RESTAURANT

7 Palmer St, South Townsville

Sir Leslie Thiess Drive, Townsville

07 4724 1460

07 4721 2567

michelsrestaurant.com.au

pierrestaurantandbar.com.au

Michels Restaurant is a French style bistro serving simple, sophisticated cuisine. A long-time favourite with locals, Michels is Townsville’s restaurant destination. Proudly a multi-award winning Miss Songs is lead by head chef ArieAustralian Good Food & Travel Guide restaurant, recognised by the Prabowo, who has spentLet theour pastpassionate six and Trip Advisor. and experienced restaurateurs, years at the exclusive resort Orpheus Craig Smith and Tanya Roberts, captivate your senses and take you on Island. Arie’s team has been trained in a sophisticated escape and fromwillit all.

Chinese cooking techniques,

The Pier is Townsville’s ultimate seafood destination. Overlooking Breakwater Marina, Castle Hill and Magnetic Island, The Pier is known for stunning views and succulent seafood.

Whether you’d like an intimate dinner for two, a corporate lunch or just to wind down after a long day, The Pier is the perfect setting for your next social outing.

bring a new offering to Townsville.

The Ville is currently under construction, with a new pool, foyer, porte cochere, Pavilion and large outdoor deck due for completion in 2017. Eager to share The Ville Resort-Casino the restaurant’s sizzling hot new menu, Miss SongsSir willLeslie open toThiess the public in Dr, June.

MISS SONGS Townsville City

TO BOOK07 PHONE 47222333 2333 4722 the-ville.com.au

the-ville.com.au When it comes to food, Lavaracks is the jewel in the crown of the Townsville RSL.

Discover classic Chinese dishes, food with south-east Asian influences and edgy flavours that crescendo. Peking duck served with a Chinese pancake; baby barramundi crispy fried with palm sugar, lemongrass, tamarind and chilli sauce; steamed dim sum; and mud crabs and crayfish fresh from the restaurant’s tank. Let Miss Songs Asian Kitchen take you on a journey across the orient.

tsvfood.com.au // #tsvfood

The Ville Resort - Casino Sir Leslie Thiess Drive. Townsville. Qld the-ville.com.au

The award-winning restaurant serves premium grade meals in an elaborate, yet comfortable, setting.

Lavaracks has been designed to offer an affordable dining experience and has served this up with award-winning flavour, loyalty and style since 2003.

LAVARACKS AT TOWNSVILLE RSL 139 Charters Towers Rd, Hermit Park 07 4759 9500 townsvillersl.com.au

directory

LAMBERTS FRESH PRODUCE

THREE LOAVES BAKEHOUSE The Precinct 12 - 18 Village Drive, Idalia

22 Fleming St, Aitkenvale

07 4729 0707

07 4779 9900 lambertsproduce.com.au

Inspired by authentic age-old processes and using fresh ingredients to create high quality baked goods from scratch.

Artisan bakers handcrafting doughs and pastry each and every day to ensure depth and flavour are paramount.

Townsville’s very own rustic charm bakehouse.

A truly local small business supplying Townsville with huge selections of fresh fruit and vegetables, sliced and whole fresh cuts of beef, pork and lamb, fresh chickens, in-house made small goods and hams, and all of your stockfeed needs.

Dealing with local farmers and producers from Bowen to Charters Towers and up to the Tablelands.

OTTO’S CONTINENTAL DELI Otto’s Arcade, Illuka St, Currajong Our local, family owned business has long been established as one of Townsville’s leading fresh seafood retailers.

Come in and check out our extensive range of beautiful, fresh seafood... you won’t be disappointed!

0457 778 678

INGHAM ROAD SEAFOOD 159 Ingham Rd, Townsville 07 4721 1464 inghamroadseafood.com.au

Open every day of the year for your convenience.

Otto’s Delicatessen makes entertaining easy with an exceptional range of continental smallgoods, cheeses and antipasto mixes, sourced from the best Australian suppliers • In-house smoked meats, handmade dips and condiments • Experts in pairing complementary ingredients • Gorgeous platters to suit your budget with professional styling • Seasonal fruit and vegetables direct from our produce department • Served with fresh baked breads from our Artisan Bakehaus.

THE PRECINCT 12-18 Village Road, Idalia precincttownsville.com.au

KINGS RD MARKET The Kings Rd Market in the Woolworths end of CastleTown is the perfect place to have a delicious meal, grab a quick snack, or get the ingredients to make something yummy at home.

The Precinct is Townsville’s premier urban village and home to great food, drink, shopping, and style. Shop local, buy local at The Precinct with 30 specialty retailers supporting local businesses.

The Precinct has something for everyone and is conveniently located across the road from the Murray Sporting Complex.

Meet you at The Precinct.

Meet up with friends at The Kings Rd Market on Thursdays to Sundays to relax over a coffee and enjoy some of the special events.

Check the CastleTown website for details.

CastleTown, Cnr Woolcock St & Kings Rd, Hyde Park 07 4772 1699 castletown.com.au TOWNSVILLE FOOD MAGAZINE

directory

For 30 years Jean-Pierre Artisan Bakery has supplied Townsville businesses with quality artisan breads and pastries, including a gluten friendly range, through our wholesale bakery.

JEAN-PIERRE ARTISAN BAKERY 89 Pilkington St, Garbutt 07 4728 2940

Providing high quality products, excellent service and offering 7 day delivery, Jean-Pierre Artisan Bakery can tailor products to suit every need, from made to order specialty products through to major functions.

jpbakery.com.au

THE METROPOLE Experience the charm of one of Townsville’s iconic pubs centrally located on Palmer street with views of the marina. We strive to exceed our guests’ expectations by providing great food and service in a family-friendly environment. Our versatile function rooms can be darkened for presentations or opened up to natural light. All rooms boast access to a balcony area.

81 Palmer St, South Townsville 07 4771 4285 functions@themetropole.com.au

ACHACHA

QUARTERDECK

Near Giru, 45km South of Townsville

The Ville Resort-Casino Sir Leslie Thiess Dr, Townsville City

0419 400 407

07 4722 2333

achacha.com.au

the-ville.com.au

The Achacha is a tropical fruit grown just south of Townsville.

Described as ‘sweet, tangy, refreshing, like a sorbet’. Grown using organic and biodynamic methods and chemical free. Low in sugar, high in flavour - plus the skin makes a healthy summer thirst quencher.

In season December - March and available from local fresh food stockists.

Imagine relaxing with friends or family on a sunny afternoon, a chilled bottle of wine and tapas delights before you or an ice cold beer in hand as you gaze east to the island. With its sweeping balcony, glamorous wrap-around bar and an abundance of comfortable lounge settings and tables, the Quarterdeck is the perfect place to come out and play on a Saturday, or just watch the palms sway to the sounds of a Sunday chill-out session.

GRILL’D TOWNSVILLE 3 Palmer St, South Townsville 07 4796 9990 grilld.com.au Rambutan is Australia’s first ever five-star ‘glampackers’ resort, providing accommodation to a multitude of travellers.

Featuring an on-site restaurant led by a celebrity chef, with a Southern-American inspired menu (all under $30), and a rooftop pool and bar that reflects the resort’s charm and laid-back ambience.

RAMBUTAN 113 - 119 Flinders St Townsville 07 4771 6915 rambutantownsville.com.au

tsvfood.com.au // #tsvfood

Burgers done good!

At Grill’d, we pride ourselves on using only the highest quality, freshest ingredients. We make every burger fresh to order on the flame grill in front of you, so there’s no hidden secrets. We have a wide choice of 100% grass fed beef, lamb, chicken, steak or veggie options.

Don’t see something you like on the menu? We’re happy for you to make your own!

directory

MICHELANGELO’S PIZZA & PASTA

The ultimate burger place, proudly serving REAL, home-style burgers.

Michelangelo’s Pizza & Pasta is a locally owned family business and home of the Bigfoot Pizza. Now with gluten free pizza and home delivery to all areas including Rasmussen and Rupertswood. Find us on Facebook!

Home of the ‘Old Mate’ and loaded waffle fries, The Real Burger Co’s offerings are packed with flavour and freshness, with unique and creative combinations.

THE REAL BURGER CO. 66 Bayswater Rd, Hyde Park 07 4721 1154

All ingredients are freshly made in-house or sourced locally.

117 Bamford Ln, Kirwan 07 4755 1978

You know it’s going to be good... find us on Facebook!

pizzaandpasta.com.au

THE WHITSUNDAYS

CLIPPER RACE CARNIVAL January 19 - 29 Airlie Beach

whitsundayclipperrace.com.au

Dream Dinners is a luxurious styled dining experience like no other, creating intimate gatherings that no one will forget. Regular spaces are transformed into lavishly decorated tablescapes and guests are treated to an exquisite 3-course meal prepared by award-winning ‘Michel’s Restaurant’. Everything is taken care of, from the furniture, dinnerware, decorations, food and cleaning up so that you and your guests can enjoy yourselves.

DREAM DINNERS BY DREAMSCENE EVENTS 0402 667 515 dreamscene.net.au

Set in the idyllic location of the Whitsunday Islands within the heritage listed Great Barrier Reef, the Whitsundays Clipper Race Carnival will feature signature events such as a long lunch on the iconic Whitehaven Beach, a rodeo on the coastal beaches of Bowen and a large scale community welcome event. This will be Queensland’s pre-eminent National and Global sailing festival highlighting the stunning natural landscapes of the Whitsundays. Tickets available via the website.

DISPLAY & ADVERTORIAL BOOKINGS NOW OPEN FOR THE AUTUMN EDITION OF TOWNSVILLE FOOD MAGAZINE LIMITED PLACES AVAILABLE

Secure yours now by contacting Kate Robinson 0422 225 283 | kate@tsvfood.com.au

TOWNSVILLE FOOD MAGAZINE

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LIKE TO ‘PIC’ AT YOUR FOOD? Tag us in your food and drink photos with our official tag #tsvfood for @tsvfoodmag and we will share our favourites.

tsvfood.com.au // #tsvfood