Townsville Food Magazine Issue 12 - Autumn by Townsville Food Magazine

Otto’s Fresh Food Market

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ISSUE 12 • AUTUMN • MAR | APR | MAY 2017

E R, T H IS E AST CAST L ETO W

N IS. . .

If you haven’t visited the Kings Rd Market at CastleTown, then you are missing out! Easter is the best time to try the yummy products from BAKER’S DELIGHT, the freshest of fruit and veg at BIG AL’S LOCAL FIRST, top quality meats from ANGLISS MEATS, a yummy ice cream from WENDY’S or a dog, shake and donut from DONUT KING. Why not try a dumpling at DUMPLING DYNASTY, or a delicious stone-cooked pizza from DEGANI? And then, there’s the amazing menus to be tried at THE COFFEE CLUB and JAMAICA BLUE. Of course, you can head in to WOOLWORTHS for a huge range of grocery items and then grab a bottle from BWS or LIQUOR LEGENDS, or a coffee from GLORIA JEANS and some beautiful flowers from the CASTLETOWN FLOWER HUT on your way out. Easter is so easy at the Kings Rd Market.

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from the editor 4

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from the editor Issue 12 | Autumn MAR - MAY 2017

PUBLISHING, DESIGN & LAYOUT Yen EDITOR Jaimie Archer COVER PHOTO Insight Creative EDITORIAL PHOTOGRAPHY Maddy Voinea MEDIA SALES ENQUIRIES Sarah Jones 0409 272 461 advertise@townsvillefood.com.au sarah@townsvillefood.com.au DISTRIBUTION distribution@townsvillefood.com.au GENERAL EMAIL, EDITORIAL SUBMISSIONS & MEDIA RELEASES info@townsvillefood.com.au

FEATURES 12

WEB www.tsvfood.com.au SOCIAL facebook.com/goodfoodtsv

Townsville Food Magazine is published quarterly by J L Atcher T/A Townsville Food Magazine. ABN 50 546 350 509 PO Box 4219, KIRWAN Qld 4817 Contents of Townsville Food Magazine are subject to copyright. No part of this publication may be reproduced without written permission from the Publisher. While every effort has been made to ensure the accuracy of information in this publication, the Publisher accepts no responsibility or liability for any errors, omissions or resultant consequences including any loss or damage arising from any reliance on information in this publication.

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TA B L E O F P L ENTY Food is not just about dining out. We bring it closer to home with Otto's Fresh Food Market.

TOW N SV I L L E ' S WO M E N O F FOO D We celebrate International Women's Day with a nod to our local female food superheroes.

A W I NNI NG KOM B I NATI O N The perfect mix of cruising and boozing - an introduction to local newcomer, Kombi Keg.

DEPARTMENTS 19

E X PE RT CO N T RI BUTO R : EPICURIOUS

Specialty Coffee Trader's Jean-Paul Sutton

JAM’s Matt Merrin

E X PE RT CO N T RI BUTO R : R AI SI N G T H E BAR

Rambutan's Mitchell Driver

23 25

E X PE RT CO N T RI BUTO R : OFF THE HOOK

Ingham Road Seafood's Mark the Monger

27 29

E X PE RT CO N T RI BUTO R : M E AT T H E B U TCHE R

E XP ERT CONTRIBUTOR: L E TTUCE KNOW

Lamberts Fresh Produce’s Luke Clasie

E XP ERT CONTRIBUTOR: I N SEASO N Luke from Lamberts gives us Summer’s Ripe and Ready List

Otto's Fresh Food Market's Matthew Shaw

CAL L I C KS 60 LO Ingham Road Seafood,

E X P E RT CO N T RI BU TO R : R I GH T O N ' C U E

Ryland's Barbeque Obsession's Shane Ryland

GOOD DROP 66 THE Autumn wine picks with Michel's Restaurant's Tanya Roberts

Q & A

Q & A EXCLUS IVE

THE S CENE

#TSVFOOD

THE MENU

DIRECTORY

E XP ERT CONTRIBUTOR: M I SSI O N FOR NUTRITION

Compleat Nutrition's Emily Madden

E X PE RT CO N T RI BUTO R : K N E A D TO KN OW

Three Loaves Bakehouse’s Andrew Frazer

E XP ERT CONTRIBUTOR: G R O U N DED

Michelangelo's Pizza, Jean-Pierre Patisserie, Crown on Palmer M EET UP

The Beefsteak & Burgundy Club with Gail Woodward

We chat with 103.1 Hit FM's Luke Lum about what's in his kitchen.

We chat with celebrity chef and businessman, Matt Moran

What’s on and what you’re up to around town

Get social with your food (and us)!

This season’s recipes

A snapshot of our favourite foodie places and where you can find TFM

from the publishers

AUTUMN IS UPON US...

... and what a beautiful season she is! While Autumn sees the end of many things, like; third degree burns walking to your car, those extra five kilos from that overindulgent festive period, that second job you took over the summer to pay for the airconditioning bill... this season is also the start of so much. This time of the year brings us to what I refer to as ‘the fatty boombah’ holiday, otherwise known as Easter. The one where you promise yourself you’ll only have one hot cross bun, but somehow find yourself 20 minutes later with an empty packet of buns and a half empty jar of Nutella. The one that sees you looking like Augustus Gloop did after falling into a river of chocolate at Willy Wonka’s place. Yes, bring out the welcome mat and pop the kettle on as we all welcome back the five kilos we just farewelled from their Christmas vay-cay! Chocolate, chocolate, everywhere. Now is not the time to be committed to those New Year's resolutions people, as the tirade of adoring bunny eyes follows your every step through the grocery store. It takes a strong person to withstand those long, gazing stares that only a bunny can give. Chocoholic as I might be, by far my favourite time of the season is the day we dedicate to those most selfless, caring and magnificent - our Mums. Having recently welcomed our second child, Grace, into the world, I’m especially mindful of the meaning of a mother. Once you have a child of your own, it puts in perspective what your own mother feels for you. She is the one who will fiercely protect, love, nurture (and feed!) you unlike any other. Let me tell you, being a mum is a tough gig. The most amazingly rewarding and fulfilling gig in the world, but a tough one nonetheless. Trying not to totally eff-up your kids on a daily basis is an ongoing battle, but one every mummy I know does with so much love and dedication, because there really is nothing else like the love from your mum. Even in my mid-thirties and a mother to my own two kids, I’d be lost without my mum. She is and always has been my rock. The one constant in my life, the one I can always count on. Through it all, if you’re blessed enough to have a good mum in your life, in whatever form that may be, take the time to tell her how amazing she is. Do something extra special for her this year, treat her like the queen she is! Because I guarantee you, anyone who hasn’t got his or her mum on Mother’s Day will tell you to treasure every single moment you have with the woman who loves you more than anything. To my mum - I love ya more than words. For everything you do, and everything you are, thank you. xx Sarah Jones Business Development Manager

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from the publishers

#FOODPORN A N D F O N D FA R E W E L L S Raise your hand if you're not on social media. Anyone? Don't be shy... The phenomenon that I like to call 'dine and dish' has, over the past couple of years, flooded social media feeds everywhere with mouthwatering food photos. Yep, flooded. Something like a crazy 90 images a minute are posted to Instagram with the hashtag #foodporn. If I am to be frank though, I don't love the term (or the hashtag) 'food porn'. It's not really a big deal, and I don't judge those who do use it, but at the end of the day, food is not porn. I personally, prefer to use the hashtag #tsvfood because it's the one this little rag associates with and it encompasses all that is great with food in Townsville. So I say, let there be more of it! Photograph the proverbial out of that cuisine. Whether at a restaurant or cooking at home, photograph your ingredients, photograph your processes, photograph your successes! Get up into all sorts of awkward angles to get that perfect birds eye shot - do whatever you need to do - just please show us your beautiful food pics - we actually DO want to see them! #tsvfood Social media is a place where so many of us document and curate our lives, and for me, food is a big, big part of that. Meals are a time when people come together to celebrate life, culture and relationships, so if I have an opportunity to capture and share those experiences, I am going to do so with gusto, wherever I go. Which leads me to some important news regarding my role here as Editor and Owner/Publisher at TFM. After hundreds of hours writing and editing articles, designing pages and well... eating, itâ&#x20AC;&#x2122;s time for me to step down from the leadership position at the publication. It is time for me to take a deep breath and allow room to undertake and pursue some new adventures in my chosen field of graphic design consulting and creative mentoring. There's a strange feeling as I write this. Three and a half years ago, I was afforded the opportunity to steer this publication to where it is today and here I am, now announcing that this journey has come to an end. Although I have had some time to acclimatise to the idea of stepping down, it hasnâ&#x20AC;&#x2122;t made the moment of announcing this any less sad. I have been incredibly privileged to have been able to create and nurture such a great magazine for so long and even more to have worked with so many people over those years who have made the experience so interesting and rich. TFM and I will be parting ways on friendly terms and I am extremely proud of the great strides my team has made with this brand. It is with a heavy heart that I have made this decision, but I am excited about what lies ahead and I look forward to watching the publication to grow and reach upward to the most glorious of heights. So long, and thanks for all the fish! Jaimie Archer Outgoing Editor / Owner / Publisher

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playing favourites

We just love... W E S H A R E S O M E O F O U R FAV O U R I T E A U T U M N F O O D I E FAV E S .

Rosemary

Do you often find yourself buying a bunch of rosemary to use only a skerrick of it in a single recipe? Do you find that after that, the poor thing just lies in your fridge for days and days until it is no longer recognisable? Well, stop it! Buy yourself a living version of this gorgeous, versatile herb, put it in a pot and/or grow it in your garden. Most frequently used in Spanish, French and Italian cuisine, Rosemary is versatile enough to pair beautifully with lamb, chicken, fish and game equally. It is also a beautiful aromatic accompinament to olive oil, and is divine sprinkled on bread dough just before baking. It is known as the herb sacred to friendship, and is also famous for growing wild on the Gallipoli peninsula - the reason we are featuring it this Autumn. Pin a sprig of it to your lapel on ANZAC Day in respect of our fallen soldiers. Lest we forget.

Eggs

At this time of year, we just love eggs! And we aren't talking about the chocolate kind (although they certainly hold an egg-xellent place in our hearts), we mean fresh, free-range, un'beat'able eggs. Seriously though, eggs are among the healthiest and most nutritious foods on the planet. In fact, they are loaded with nutrients, some of which are, quite frankly, extremely rare elsewhere in the common modern diet. Yes, they are high in cholesterol (a single egg contains about 212mg, which is more than half the recommended daily intake of 300mg), but over the years, it has become known that cholesterol in the diet doesn't necessarily raise cholesterol in the blood (for the majority of people). Either way, we say play it safe and always check with your doctor, but if you get the all clear, then chow these babies down and enjoy the benefits of high-density Loboprotein, Omega-3's and awesome amounts of antioxidants. They are brilliant as a breakfast food, on burgers and of course, as a binding agent for baked and fried delicacies of all sorts. The added fact that they are versatile and delicious makes this one a no-brainer, really. And you can tell anyone who dis'egg'rees that their minds are scrambled, the yolk is on them and they are cracking up.

Pizza

One slice or four? Look, we're just going to say it. If you don't like pizza, you're not human. We don't care if you love loading to the roof or prefer more of a 'mod-minimalist' style when it comes to your toppings, the fact of the matter is, there are few things in the world that get people as excited as the prospect of pizza. And we aren't talking giant international run-of-the-mill delivery franchises here, we are talking about the real (delicious) deal. Gourmet pizza. And yes, it's possible to make a thin'n'crispy cheese gourmet. Just think artisan. Either hit up Townsville's local greengrocers and delis for prime ingredients and DIY the whole thing or, scout around town for your new regular favourite.

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Big Breakfasts Apart from the fact that big, fat, awesome, weekend breakfasts just kinda rock, there are two events in Autumn that really make them shine; Easter and Mother's Day, respectively. Easter is deserving of the all-family get-together, share giant-table banquet style; be lavish with your gourmet choices and start your day like kings. For Mother's Day, remember she deserves to be pampered, so make it a little more quaint - a breakfast of indulgence and relaxation is the go. Make it lovely... and make it yourself!

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YOU WANT TO CO O K AT H OM E FOR TH OSE YOU LOV E A ND YO U WA NT A FRESH, O NE- STOP- SH OP W H ER E A PASS I O N FO R H O ME COOKING IS INFUSED IN EV ERY PR ODU C T ON OF F E R . OTTO’S FRESH FO O D M A R KET IS H ER E TO H EL P YO U E MB RAC E H OM E CO O K ING AND SU PPORT YOU R PASS ION FO R A LL T H I NG S DE L I CIO US AND GO OD FOR TH E SOU L , A L L W H IL E T URNI NG YO UR H UM BLE TAB LE INTO...

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is said that the kitchen is the heart of the home; the hearth, where the fire is kept and the centre that keeps the entire home warm. If the kitchen is cold, the home will be cold too (both literally and figuratively). Modern society is one of opulence and bounty, and this has farmed a whole culture around dining out and sometimes, it just feels like we have lost our connection to the pleasures of a home-cooked meal. But perhaps it’s time we slow down and relax, and bring food back to the humble home dining table. Spending time in the kitchen should not only be about the end result, but the small and joyous moments along the way. The gentle tap of a knife slicing through fresh produce on an old wooden board, hot oiI in the pan, sizzling among fragrant herbs, onions and garlic, and the pot of hot, salty, waste-nothing concoction of chicken stock bubbling away for hours on end. These are all extraordinary but simple, beautiful moments that we are

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whisked through when we bring cooking closer to home. Cooking together and breaking bread at home bonds us, with the making of a meal often more fun than the actual eating; and bringing people closer together than ever before. Cooking at home teaches values and skills (like efficiency and independence) and for many, it represents critical bonding time, where stories about loved ones are shared, secrets revealed and family lore and tradition is passed from generation to generation. It is important to be mindful of where our food comes from, whether it be some spring onion from the garden, or eggs from a local farm. Knowing where ingredients originate helps to connect with the story behind what it is you are serving to your loved ones - whether it be over Sunday breakfast or a full scale party. The family team behind Otto’s Fresh Food Market knows this only too well and with a deep-seated desire to nourish and please, they focus on the

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enjoyment of people simply eating their food. Local founders Hartmut and Heidi Scharf and their daughter and son-in-law Sandra and Don Peel, have always been creative with food - trying different types of cuisine from around the globe and bringing it all home with them. They are bound by the belief that the kitchen is the heart of the household and that there are not many things on this earth better than sharing good food with even better company. This passion has inevitably been passed down over the years to the next generation - creating a family network that embraces not only food, but also the joy it brings. Otto’s Fresh Food Market has evolved from this adoration of exceptional quality ingredients and entertaining. At home, the Otto’s family choose what to cook based on the equipment they wish to use on any particular day. Having over the years, collected a vast array of specialised cooking equipment (an evo grill, spit roasters, a wood fired pizza oven… even a charcoal pit in the ground), there is no shortage

of options. They closely follow food royalty such as Anthony Bourdain and Almazan Kitchen - not just for their prowess, but for the way they cook from scratch and view international food as a cultural experience. They subscribe to Michael Pollan’s “Food Rule” number 45; you can eat all the junk food you want, as long as you cook it yourself. They also possess an extensive collection of cook books, they travel, and ultimately, they create beautiful recipes from what’s in season using fresh local produce. All of this binds together to create the Otto’s Motto: To provide premium quality fresh food, direct from local farmers and producers when possible, at the best possible price and with outstanding service to their customers. The Otto’s family don’t do anything by halves and their Warrina Fresh Food Market is no different. Boasting floor-to-ceiling, wall-to-wall goodies, Otto’s is home to some of the best gourmet produce in North Queensland. All bases are covered, with fresh bread (baked daily), the freshest of local produce, a full scale butchery and every artisanal condiment and staple you could ever need from rices, dressings and jams to ice cream, gourmet cheeses and small goods. It’s the perfect place to gather everything you need for a family meal or a dinner party (and maybe even a few things you don’t). Since 2013 when the Otto’s brand was created, the team www.tsvfood.com.au

cover star have been tweaking and expanding their product mix to suit locals’ needs, dealing only with suppliers that work to the same values that their motto demands. It’s about staying in touch with not just food trends, but also their clientele that determines which gourmet products and produce they keep on their shelves. Their bakery range was first designed by their founding baker, with their signature bread created by Otto’s matriarch, Heidi (it’s been a favourite ever since). Their range has grown with a personal touch added by each and every baker that has ever worked there, and they proudly use only the best possible flours from Australian mills and premium ingredients such as Bundaberg rum and Cylon cinnamon (a beautiful touch to their famous

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cinnamon scrolls). Everything is hand moulded and baked the artisan way - and with Easter upon us, now is the time to visit and enjoy the all-time favourite hot cross bun. It’s not hard to be inspired by the meat department at Otto’s (otherwise fondly known as the ‘Chop Shop’) and although you will likely walk out with much more than was on your shopping list, keep in mind that that’s all part of the fun. We must acknowledge that one of the most revered things about the Otto’s butchery is their offering of Cape Grim beef - it is just simply beautiful meat. Favourite cuts include their wagyu and porterhouse steaks, and their whole briskets (used primarily for low and slow cooking). For a real treat on that special occasion, talk to their butcher and let them hand

select for you, your own piece of meat to be dry-aged (28 days will give you the perfect piece) in their Himalayan salt room. You won’t regret it. March, April and May see the best months for locally grown produce and Otto’s has an abundance of locally grown fruit and veg from our region. When choosing ingredients for a balanced meal, you should keep it simple and let quality ingredients shine, and fresh, seasonal produce is one of the best and easiest ways to do this. If you are after an ingredient not in stock, have a chat to the team who will go to great lengths to source it for you - they can order anything from the fruit and veg markets, including edible flowers and exotic lines. Everything you need to impress at home.

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Cooking and entertaining at home need not be difficult, it just takes a sweet concoction of education, a little bit of fearlessness and a dash of creativity. Pick recipes you can prepare in advance, so you are not stuck in the kitchen when your guests have arrived. Moving in to the cooler weather means you can easily wow your guests by cooking with fire - savour the entire process from cutting and splitting wood, lighting and nurturing a fire and using its energy to cook your food. For those looking to avoid the fluoro-lit grocery conglomerates when it comes to sourcing your ingredients, a visit to Otto’s is the best thing you can do for yourself and those for whom you cook. More and more foodies and home cooks are making a visit to Otto’s a weekend ritual that inspires meals for the week ahead - and it is no wonder with their vast array of only the best quality products (even the fancy stuff including premium and imported cheeses, small goods and truffle). Home truly is where the heart is and Otto’s exists to help you start enjoying it a little more - the best food you can ever eat is what you see on your own home table. www.tsvfood.com.au

from the editor

Avocado on Toast, Pancakes and Ice Cream or Chicken Nuggets and Chips with the purchase of any full priced meal Mention this exclusive offer for Townsville Food Magazine readers only *valid until 31/05/2017. Not valid with VIP or any other discounts or offers. Offer does not include drinks. Not available on Public Holidays.

5 GREAT LOCATIONS

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SPECIAL FEATURE

from the expert contributor editor

The Round Table EACH QUARTER, TOWNSVILLE FOOD MAGAZINE IS HONOURED TO H O S T A N U M B E R O F F O O D A N D H O S P I TA L I T Y I N D U S T R Y PROFESSIONALS, ALL OF WHOM ARE EXPERTS IN THEIR TRADE.

The experts and industry leaders published on the following pages are seated at the Townsville Food Magazine “Round Table”. They are well-known and well-respected masters of food. Expert contributors in a number of disciplines from fine dining to nutrition, they provide their advice and insight when it comes to the trends, hurdles and wins within their chosen field, while informing us as to what is on offer on our very own culinary doorstep each season. WE RECOGNISE AND THANK OUR AUTUMN CONTRIBUTORS: Matt Merrin - Jam | Mitchell Driver - Rambutan Andrew Frazer - Three Loaves Bakehouse Mark the Monger - Ingham Road Seafood | Matthew Shaw - Otto’s Fresh Food Market Shane Ryland - Ryland's Barbecue Obsession | Jean-Paul Sutton - Specialty Coffee Trader Cherlene Koh - Compleat Nutrition | Luke Clasie - Lamberts Fresh Produce If you are an industry professional that would like a seat at our Round Table, please contact:

Sarah Jones

MEDIA SALES EXECUTIVE

0409 272 461 sarah@townsvillefood.com.au tsvfood.com.au

SPECIAL FEATURE

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ADVERTORIAL

expert contributor

Epicurious W I T H M AT T M E R R I N

AG FG C H EF ’ S H AT R EC I P I E NT, MAT T ME R RI N I S T H E EXEC U TIV E C H EF AT JA M, O NE O F TOW NSV I LLE ’S TO P PER FOR M IN G R ESTAURA NT S . MAT T S H A RE S H I S PAS S I O N TO G R OW TH E FOOD S CE NE I N TOW NSV I LLE , B R I NG I NG YOU H IS OW N EXPE RT I NS I G H T A B O UT W H AT ’S H OT O N TH E C U L IN A RY F R O NT E AC H S E AS O N.

2017 AGFG CH E F H ATS ANNO U NCED BIG congratulations to my team at JAM! We received our 2017 Chef Hat from Australian Good Food & Travel Guide. Thank you all for your hard work and dedication. Congratulations to A Touch of Salt, for picking up a Chef Hat Award also - it is great to see Townsville continuing to be recognised amongst over 400 restaurants across Australia receiving a Chef Hat award. Industry trends for 2017... will we see them in Townsville? Here is a look at a few that I think will take off: 1. Specialty coffee - A growing demand for variety, single origin and feature blends. Townsville is keeping up with the times, and the 'locallyroasted' coffee houses seem to be in full swing - expanding and growing their offerings. Australia is definitely a nation with good coffee, and Townsville’s coffee culture has come a long way over the years 2. Food trucks - We will continue to see more mobile food vendors. They are popular all over the world, with their cool setups and low staff costs offering a range of tasty bites. Townsville looks set to enjoy more food trucks popping up around the city, with a combination of favourites like burgers and pizzas. We will see some healthy meals available also.

3. Modern Asian - An increasingly popular choice for many, packed with flavour and freshness. The addition of sharing is such a great way to explore more flavours and textures as well as the enjoyable social element. We love the addition of modern Asian dishes on the menu at JAM... it’s certainly a favourite of mine. 4. Specialty breakfast dishes - We love changing up our breakfast menu, with more guests looking for variety at breakfast. Multicultural dishes at breakfast are in hot demand, so a new dish we are putting out this year is the Middle Eastern-inspired lamb sausage (house-made) with saffron flat bread, hummus, fried egg and Za’atar spice. 5. Less sugar - Food, wine and soft drinks are all on the radar of many healthy conscious consumers. Either less sugar, or more natural sugars are in demand.

The addition of sharing is such a great way to explore more flavours and textures; as well as the enjoyable social element.

O N T HE CA L ENDA R EV ENT S BY JA M Townsville continues to offer a variety of food and beverage events across the city, from family-friendly fun days to top-end dinners. One of our first events for 2017 will be to celebrate JAM turning seven On May 6, we are holding a seven-course champagne degustation dinner. My chefs and I will create seven dishes, each matched to seven stunning champagnes from the houses of Bollinger, Pol Roger, Charles Heidsiek and Perrier Jouet. We would love to see you there, so please contact JAM for more info. Hot off the press as this edition of Townsville Food Magazine goes to print... Taste The North is working on featuring amongst the repertoire of the 11th annual Sealink Magnetic Island Race Week. If it all goes ahead (we will keep you posted), then be sure to book early! Check out the websites for the full proposed list of activities: magneticislandraceweek.com.au tastethenorth.com

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from the editor

Rambutan Townsville Restaurant + Bar : Level 3 : Opens every day from 11.30am

Now open every day from 6am Level 1, Rambutan Resort Phone +617 4771 6915

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SPECIAL FEATURE

expert expertcontributor contributor

Raising the Bar WITH MITCHELL DRIVER M ITC H EL L DR IV ER I S T H E R E S TAUR A NT A ND FO O D A ND B EV ER AG E M A N AG E R AT R A MB UTA N, O NE O F TOW NSV I LLE ’S L EA DIN G BA R S, R ES TAURA NT S A ND H O S T E LS . W I T H A PASS ION FOR M A KI NG G RE AT D R I NK S A ND PA I RI NG T H E M W ITH F IN E M EA L S , MI TCH E LL S H A RE S H I S K NOW LE D G E O F TH E DR OPS ON TH E BA R S H E LV E S T H I S S E AS O N. The Rambutan team would like to welcome back all our readers to another issue of Townsville Food Magazine. I hope everyone enjoyed their Christmas, as now we have the New Year well and truly in full swing. As for things now, the rain seems to have come and offered a spritz of green to the city as a welcoming wet season finally arrived. The only downfall of this of course, being the terrible humidity that arrives once that hot North Queensland sun shows itself again. Our guests and locals alike have found refuge in our rooftop pool with our selection of tap beer and refreshing cocktails. Here’s our suggestions for refreshing favourites to see you through the heat as we start looking forward to the cooler months!

three shots of Prosecco or sparkling white, two shots of Aperol, and one shot of soda for an added spritz. The Aperol Spritz is perfect for a casual day drink in the sun or an evening cocktail before a delicious meal. Aperol is an aperitif - meaning that it stimulates the appetite, ensuring you enjoy your meal even more! Amaretto: Following along the path of Italian liqueurs, Amaretto is a versatile liqueur enjoyed in a variety of ways. If you dislike Amaretto, you simply haven’t had it the right way! Whether it be cooking, ice cream making, adding to pancakes, or even coffee, you will one day enjoy Amaretto some way or another. We prefer to use it in the bar

more often than not with Disaronno being our preferred bottle. Try it with coke for a “Dr. Pepper” flavoured drink or with lemon juice for an Amaretto sour. As one of the most versatile liqueurs, it can be as refreshing as you need it to be. Ask our bar staff for some extra ideas. Enjoy the season and keep your eye out for the next issue. Look out for our Daytime Poolside Sessions too, with live music and DJ’s throughout the day all based around the poolside. Enjoy the party during the day and those with stamina have the option to keep the party going into the night. Why not book a room and avoid the hassles of finding a way home?

Mojito: The old classic Mojito. Enjoyed by people all around the world. Nothing is more refreshing than a Mojito by the pool. Rambutan Mojitos are made with Bacardi Superior White Rum, freshly squeezed lime, fresh picked mint, a dash of simple sugar syrup, and topped with bubbling soda. For those who want to mix it up, we also offer a Lychee Mojito, Ginger Mojito and Coconut Mojito which are all just as thirst-quenching. Aperol Spritz: Aperol is Italy’s top selling spirit, and has sprung on to the bar scene as a favourite over the past few years. The rule of 'three, two, one' is the easiest recipe for the spritz, with www.tsvfood.com.au

from the editor 22

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SPECIAL FEATURE

expert contributor

Knead to Know WITH ANDREW FRAZER TH E TEA M AT TH R E E LOAV E S BA K E H O US E A R E A LWAYS O N TH E G O, W ITH N EW T R E AT S FO R A NY T I ME O F Y E A R. T H I S EDITION , A N DR EW F R A Z E R F I LLS US I N O N T H E E AS T E R G OODIES AVA IL A B L E F RE S H F RO M T LB T H I S S E AS O N.

We have just celebrated four years in our shop and after so much growth, we are finally getting the chance to step back and look at our product development.

regularly and as such, we are hoping to have a unique new Easter-inspired variation of the Cronut in time for the Easter period.

Having had some amazing products available throughout the whole four years, we are so excited to be changing up our range in the very near future.

We will also be offering our full range of Hot Cross Buns again this year and we are proud to say that we use only the highest quality products - and the result is worth it. Be sure to try any of our traditional, chocolate, Spelt or (our ever popular) Artisan variants.

There is a plan to slowly wean out some of the breads that no longer seem as popular as they once were and adding some really new and innovative ideas to our bread range. We love listening to our customers and welcome their input when we are looking at developing new ranges. That is one of the best benefits of remaining small and personal in business. After surviving another busy time of the year, we are now building up to the Easter period - which of course brings about the Hot Cross Bun. While we are aware that they have been on the shelves since Boxing Day in larger supermarkets, we love to celebrate the smaller occasions throughout the year as well.

our social media accounts soon, so stay tuned for that! Follow us on Facebook: Three Loaves Bakehouse- Idalia, or Instagram: @Threeloavesbakehouse.

There will also a select number of Hot Cross Bun drives on offer again this year; enquiries are welcome through the shop or on 4729 0707. We have well and truly settled in to our new baking premises. As you can see from the shop at The Precinct we are now doing the baking out of the new kitchen. It seems many of our customers are missing the face to face banter (and we must say, we miss it also), but the bake team are kept very busy in the new purpose built bakery. We will show a bit of an electronic walkthrough on

We are also continuing to take orders for our amazing and developing cakes list - most recently our semi naked iced cakes and hazelnut cakes have been most popular. Enquiries are again welcome in store or on 4729 0707.

Australia Day saw our Lamington variation of the Cronut cause mayhem in our little shop. Customers were arriving before the shop was open and we were kept busy meeting customer orders. We hate for customers to miss out so we pulled out all the stops to ensure we met demand! We keep our product lines fresh by moving on to new flavours fairly www.tsvfood.com.au

from the editor

OPEN 7 DAYS

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SPECIAL FEATURE

expert contributor

Off the Hook WITH MARK THE MONGER IN G H A M R OA D S EA FO O D H AS LO NG B E E N E S TA B LI S H E D AS ON E OF TOW N SV IL L E ’S LE A D I NG F RE S H S E A FO O D RE TA I LE RS OV ER TH E PAST N INE Y E A RS . A LO CA L, FA MI LY OW NE D B U S IN ES S,YOU CA N ' ME E T T H E MO NG E R S ' AS T H E Y G I V E US TH E LOW DOW N ON T H E F RE S H E S T I N S E AS O NA L S E A FO O D. We love fish at Ingham Road Seafood. We try to source many different varieties to meet everyone’s taste and budget. One of our favourite fish varieties is Yellow Fin tuna. The Yellow Fin tuna is named for its distinctive, long and yellow top and bottom fins. They are caught right around the Australian coast and it is our most common tuna. Yellow Fin tunas can vary in size from 4kg to 100kg each. We tend to receive 30kg-40kg Tuna from our Cairns supplier and they are a beautiful tasting fish. Yellow Fin tuna is a mild flavoured flesh that doesn’t contain bones. Tuna has a firm, thick fillet and is a perfect meat substitute. Steaks can be cooked by grilling, barbequing, baking, smoking, poaching or marinating. The tuna we source is Sashimi grade and has some superb eating qualities raw. Grilled or barbecued, tuna steaks are best seared either side with the centre left rare. Highlight with flavours such as char-grilled capsicum, balsamic vinegar and olive oil dressings. Alternatively Japanese flavours of wasabi, soy and pickled ginger also work perfectly.

Here is our favourite tuna recipe: JAPANESE CRUSTED YELLOW-FIN TUNA ½ cup Japanese rice seasoning

Why not slice thinly and briefly drop into a simmering fish stock or cook in an Asian hot-pot? The options are endless.

½ cup wasabi peas 600-800gm Yellow Fin tuna 3 tbsp miso paste Vegetable oil 2 tbsp soy sauce 2 tbsp mirin or sake Place rice seasoning and wasabi peas in food processor or mortar and pestle and crush to a chunky powder. Evenly coat the tuna with the miso paste and press on the crushed pea mixture. Heat a frypan with some vegetable oil over a medium heat. Add the tuna and cook for two minutes on each side. Add the soy and mirin and allow to simmer for a few seconds, basting the tuna with pan juices before placing on a board and slicing into 12 pieces on an angle. Serve immediately with a light green salad. Sashimi, carpaccio or tartare blended with Atlantic salmon and dill, garlic, lemon and pepper is also ideal for tuna.

One of our favourite fish varieties is Yellow Fin tuna... They are caught right around the Australian coast and it is our most common tuna.

Don’t forget we are open every day of the year including right across the Easter period. Here is our list of EASTER TRADING HOURS making it easy to plan and cater for your Easter this year. THURSDAY 13th Apr: 7am til 6pm GOOD FRIDAY 14th Apr: 6am til 3pm EASTER SAT 15th Apr: 9am til 2pm EASTER SUN 16th Apr: 9am til 3pm EASTER MON 17th Apr: 10am til 2pm

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Meat the Butcher W I T H M AT T H E W S H AW F R OM TH E PA DDOC K TO T H E P LAT E , MAT T H E W S H AW, H EA D B U TC H ER AT OT TO ’S F R E S H FO O D MA RK E T, G IV ES U S H IS TH OUG H T S A ND RECO MME NDAT I O NS O N TH IS S EAS ON ’ S B ES T ME AT P RO D UC T S .

How good is chicken?

Wings

It has to be, without a doubt, the most popular of all the meats - and is eaten in almost all cultures and across all cuisines. Most Australian families eat chicken for dinner in one form or another, even up to a few times a week, so I thought it might be fitting this issue, to celebrate the humble bird and some of the great and delicious ways to devour it.

I hate to be the bearer of bad news, but Buffalo don’t have wings - they actually come from a chicken!

The Whole Chicken Nothing screams home-style cooking more than the roast chook. Fighting over who gets the legs, juicy breast, crispy skin or the wish-bone at the end is one of the best ways to spend a family Sunday dinner. Take it a step further by spit roasting the whole chook, seasoned with a generous dose of salt and pepper and basted with a cultured butter for extra flavour - you won’t regret it. Thighs The thigh cut always packs plenty of flavour, is budget friendly, tender and highly versatile. You can turn them into a curry or stir fry or do what we love best here at Otto’s - barbequed tandoori skewers, cooked over hot coals. Drumstick Cooking can be made super simple by using the faithful chicken drumstick. Hear the crunch as you sink your teeth into a southern-style buttermilk chicken drumstick - a meal the whole family will enjoy.

Marinated chicken wings (also known as buffalo wings) are always a finger-licking-good party favourite with no cutlery necessary. We LOVE marinated chicken wings slathered with Franks Original Redhot Sauce, baked until crispy and dipped in creamy ranch sauce.

Nothing screams home-style cooking more than the roast chook. Fighting over who gets the legs, juicy breast, crispy skin or the wish-bone at the end is one of the best ways to spend a family Sunday dinner.

breast and it’s the first pick for the health conscious for its high source of protein. Stuffing the chicken breast can bring a gourmet touch to the dinner table (try delicious additions like pesto, sun dried tomatoes or cheese) or, you can’t go past the classic parmigiana. Chicken is inexpensive and easy to prepare, which could be part of the reason why everybody loves it. But I think the real reason everybody loves it is because it just tastes so good! At Otto’s, we are proud to carry hormone-free and free range options, so be sure to drop in to stock up for your next flavourful poultry fix.

Split Bird For a faster cooking method that’s equally delicious and visually appealing, try spit roasting a split bird over hot coals. Bring out some fantastic exotic flavours by marinating with African Peri Peri Sauce. Breast The leanest part of the bird has to be the www.tsvfood.com.au

from the editor

IT’S ALL ABOUT T H E F L AV O U R … Whether it’s our charcoal or gas barbeques, the legendary flavour achieved by cooking on a Weber BBQ is at the heart and soul of everything we do.

2 H U G E LO C AT I O N S The Weber Shop

180 Charters Towers Rd, Hermit Park 4725 5114

Barbeque Obsession 70 Hervey Range Rd, Thuringowa Central 4773 1133

Webers ‫ ׀‬Barbeques ‫ ׀‬Engel Fridges & Freezers ‫ ׀‬Outdoor Furniture ‫ ׀‬Camping bbqtownsville.com

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the Q SMOKER BOX SET

when you present this VOUCHER at The Weber Shop or Ryland’s Barbeque Obsession SPECIAL FEATURE

expert contributor

Right on 'Cue WITH SHANE RYLAND W ITH DECA DES OF E X P E RI E NC E UND E R H I S A P R O N, I T ' S FA IR LY SA F E TO SAY T H AT TOW NSV I LLE LO CA L S H A NE RYL A N D KN OWS A T H I NG O R T WO A B O UT H OW TO G R I LL L IKE A PR O. EAC H IS S UE , S H A NE LE T S US I N O N H I S BA R B EQ U E OB SES S I O N.

COOK I NG WI T H S MO K E IN YOU R ‘Q ’ BBQ Now that everyone has a Weber BBQ in and around Townsville, I am happy to introduce a new style of cooking in your Weber and add a whole new dimension to your cooking experience. By using the “Q Smoker Box” set you can add the wonderful flavour of smoke to your food. Wood chips smoulder in the smoker boxes and the resulting smoke circulates around your food under the lid, creating distinctive smoky flavours. The flavour of smoking wood can be used to compliment fish, pork, red meat and vegetables. How to use the “Q Smoker Box Set”: For best results, the smoker box set should be used with the indirect / roasting method. 1. Measure out the amount of chips required to fill both smoker boxes.

directly on the grill, one at the back and the other in the front, ensuring the vents on the smoker boxes are facing towards the centre of the barbeque. This will direct the smoke right at the food while cooking. 5. With the convection tray, roasting trivet and smoker boxes now in place, preheat the BBQ for 20 minutess or so on high, lid closed. 6. A noticeable amount of smoke should be now coming from your Weber Q BBQ, so you can now

start the cook. The smoker boxes will produce smoke for about 30 minutes. Roasting times are the same as if you were doing a normal roast or bake. Different types of smoking wood will produce different flavours so below is an indication of some different smoking wood types as a good match up for different foods. And finally, always remember - if you require more information, please contact The Weber Shop or Ryland's Barbeque Obsession.

WOOD TYPE

CHA RACT ERIS T ICS

G OOD FOOD M ATCH

Hickory

Rich, subtle sweet flavour

Pork, chicken, beef, wild game, Cheese, vegetables

Mesquite

Big bold flavour

Beef, lamb, game, pork

Apple

Subtle sweet flavour

Cherry

Sweet, fruity flavour

Pork, ham, chicken, fish, vegies Pork, chicken, fish, vegies

2. Place the wood chips in a bowl or container of fresh water and allow to soak for at least 30 minutes to an hour. 3. Fill both smoker boxes with the wet wood chips and place the lid on the smokers. Note: Set up your Weber Q or Family Q as if you were going to do a roast using your convection tray and roasting trivet. 4. Place the prepared smoker boxes www.tsvfood.com.au

from the editor

North Queensland’s Leading Specialty Coffee Expert Wholesale Coffee • Barista Training • Espresso Bar

Unit 14/37 Civil Road, Garbutt • 0478 745 181 facebook/specialtycoffeetrader • specialtycoffeetrader.com.au 30

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SPECIAL FEATURE

WITH JEAN-PAUL SUTTON

M U LTI- AWA R D W IN NI NG BA R I S TA CH A MP I O N J EA N - PAU L SU TTON I S O NE O F AUS T RA LI A’S MO S T R ECOG N ISA B L E COF F E E E X P E RT S . AS PA RT O F A SU CC ES SF U L CA R EE R LE A D I NG T H E D E V E LO P ME NT OF Q U EEN S L A N D’ S S P ECI A LT Y CO F F E E I ND US T RY, H E PL A N S TO TA KE T H E R EG I O N' S CO F F E E S CE NE TO TH E N EXT L EV EL - F R O M RI G H T H E R E I N TOW NSV I LLE .

expert contributor

Grounded

CO FFE E MYTHS DEB U NKED The coffee industry is so large and diverse in Australia, that it's not surprising the amount of misinformation out there. Here are a few popular myths I come across frequently that people tend to get hung up on. 1. Tamping Pressure For those that don’t know what tamping is; it’s the act of packing coffee grinds into a solid puck or cake before extracting. I meet a lot of baristas who are told the amount of pressure applied when tamping needs to be consistent every time to achieve a consistent extraction… this is untrue. The amount of pressure applied has no effect on the extraction of the coffee. The importance of this step is to eliminate any air pockets, create a flat

surface and a seal between the coffee and the inside edge of the basket. This allows for an even extraction which is achieved with little effort and downwards force. 2. Great crema is the sign of a perfect Espresso Just because a coffee looks great, doesn’t mean it tastes great. Crema is a foam created from a process called emulsification, where oil comes into contact with hot water under pressure. Every coffee bean contains oil, so any roasted coffee extracted through an Espresso machine will produce crema - no matter the quality or roast. Ultimately it all comes down to taste that really matters. 3. Coffee should taste bitter What makes coffee bitter is the caffeine - and we all know that coffee contains

a lot of caffeine so bitterness is inescapable. However, when drinking coffee (whether it be espresso or filter), a well-made, quality cup of coffee should never have a pronounced bitter taste or finish and should be clean, sweet and most importantly, balanced. 4. Flat White vs Latte Just about every day I’m asked what’s the difference between a Flat White and Latte; the simple answer is the vessel in which the beverage is served. Flat White is served in ceramic cup where as a Latte is served in a glass. It used to be the Latte glass was larger in volume to the Flat White ceramic cup, but nowadays most specialty cafes serve equal volume cup and mug size ceramics and glass to achieve a consistent flavor profile for their customers.

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from the editor 32

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SPECIAL FEATURE

expert contributor

Mission for Nutrition WITH CHERLENE KOH ACC R EDITED DIETIT I A N, NUT R I T I O NI S T A ND O NE H A LF OF TH E COM PL EAT NUT R I T I O N T E A M, CH E RLE NE KO H TA KES A F R ESH LOO K AT FO O D FO R LI V I NG A ND CA N H EL P YOU AC H IEV E YO UR D I E T A ND H E A LT H G OA LS .

W HY E ATI N G S E AS O NA L I S B EST In today’s day and age, we have the luxury of eating any food we want, anytime of the year; thanks to our extensive food supply chain. Summer fruits such as grapes and peaches are available at the supermarket in the middle of Winter because it’s Summer somewhere else in the world. What we don’t often consider is the food miles and the nutritional quality of the food. Choosing seasonal produce is a great way to look after both your health and the environment. In Townsville, we have a number of markets and green grocers where we can buy locally sourced seasonal produce, making eating a variety of fruit and veg easy. Here are some of the benefits of eating seasonal produce: 1. Price: Choosing seasonal produce is a great way to reduce the cost of your groceries, which makes eating healthily more affordable. When fruit and vegetables are in season, farmers are able to harvest them more easily and in abundance, which reduces the production cost for the farmer and in turn, it’s cheaper for the consumer. Seasonal produce is more likely to be grown locally, which also helps to reduce the cost of produce as less transportation is required. Tip: To identify whether something is in season, look at the price and the abundance of the produce in store. For example, when peaches are in season over summer, they are usually on display in bulk at the front of the market.

2. Higher nutrient content: Fruits and vegetables that are purchased in season are not only fresher, but also higher in nutritional value. When produce is in season, it is picked when ripe and fully developed, allowing for optimal nutrition content. All produce starts to lose nutrients after harvest. Some vitamins are more stable and less affected by processing than others; in general, water-soluble vitamins are more unstable compared to fat-soluble vitamins. Nutrients such as vitamin C, folate and antioxidants are lost through food processing, storage and transportation. Foods that aren’t in season have generally been stored for long periods or have been imported from halfway around the world, all of which affect the nutrient content. When a fruit or vegetable is not in season, it requires more pesticides, waxes and preservatives in order to maintain flavour, nutrients and fresh appearance. Tip: During the cooking process, avoid overcooking vegetables to minimize nutrient loss. Steaming vegetables is a better choice as more nutrients are retained when compared to boiling. 3. Better taste: Seasonal produce is picked when it naturally should be. Therefore, it has more flavour and just tastes better. When produce requires long periods of transportation to reach supermarkets, it is often harvested earlier and refrigerated so as to not spoil during transportation. Alternatively, it may be heated in a hot

house to artificially ripen before sale. All these processes reduce the flavour and change the texture and taste. Tip: Shopping at your local green grocer or market is a great way to find tasty seasonal produce. It also helps to support local farmers and local businesses. 4. Environment: Purchasing fruits and vegetables that are in season is more environmentally-friendly, as they are more likely to be grown and sold locally. This often means fewer resources needed for packaging, storage and transport. Food miles (how far a food item has travelled between the farmer and consumer) are one factor used when assessing the environmental impact of food, including the impact on global warming. For example, cherries are abundant over Christmas at an affordable cost as they are in season in Australia and sourced locally. However, you can also find cherries in supermarkets in Winter; these are usually sourced from America. Not only are they more expensive, the environmental impact is significantly greater as those cherries have travelled over 13,000km to reach our stores. Tip: Check the price tag to see where the produce has been grown. As we say goodbye to our delicious summer stonefruits, mangoes and lychees, we’ll start to see custard apples, persimmons and kiwifruit in Autumn. www.tsvfood.com.au

expert contributor

Lettuce Know WITH LUKE CLASIE

W H EN YOU R G R EENG R O C E R H AS OV E R 2 0 Y E A R S IN DU S TRY EXPER IE NCE , YO U K NOW H E K NOWS A TH IN G OR TWO AB O UT F R E S H P RO D UC E . LU KE C L ASIE, M A N AG E R O F L A M B E RT S F RE S H P RO D U C E TEL L S U S W H AT IS R I P E A ND RE A DY T H I S S E AS O N. On my recent holidays down to South East Queensland, I noticed how far away we are from our closest central market (especially when you drive there with four children under the age of eight)! I set a Friday aside from my holidays to venture into the Rocklea Markets - just to go in and see what was happening and to check out prices, quality and to try and get a buy for our customers. It is like stepping back in time walking into the markets; buyers just throwing fruit on to the foot path after taking a bite to check the sweetness. Hundreds of forklifts scooting around delivering stock. It is a mostly male-dominated environment and they are all bargaining and haggling over price and quality. The best negotiation tool is just to walk away - if they want to move the stock they will quickly start yelling cheaper prices in $2 increments at a time and quickly come down to your price. On the surface it has not really changed, but there has been advancements in ordering and stock control with new technologies. Larger supermarkets and agents have gone to automated replenishment ordering systems which means their managers really have no say or personal touch on what they want to order (or sell, for that matter). Here at Lamberts, we do all our own ordering over the phones with our buyers in the markets. I have never faxed, emailed or used a price list as everything is negotiable. Yes, it does

take longer to do, but then I have the knowledge and I know what is happening with every line in the market.

wonderful in North Queensland - it can be picked one day and on our shelves the next - as we all know fresh is best!

For example, if a certain line is expensive, then we can change to a different size, variety or, buy from a certain growing region. This also gives us flexibility to order extra produce if we find a line that is glamour, or at the peak of the season. Then we can back ourselves to be able to buy larger quantities (bulk) to get a better price and be able to pass it on and move more produce.

All of this comes down to experience. As I said in the last issue, experience is just a combination of your mistakes and learning from them. But you get to know the seasons and what you can and can’t sell. What you do in a fruit shop in Brisbane might not (probably won’t) work at Lamberts and vice-versa.

Here at Lamberts, we do all our own ordering over the phones with our buyers in the markets. I have never faxed, emailed or used a price list as everything is negotiable.

You have to remember we phone our order through on Sunday to be brought in the markets on Monday and then we receive it on Tuesday. This happens up to four times a week on different days, so we have to kind of look through our crystal ball to get it right. As we all know, once fresh produce has been picked we have limited time to use it (especially our leafy/bunch lines). That is what makes our local season so

The season is now changing. If there is any stone fruit left in shops be very careful. It might look good on the outside, but the fruit would have been picked extremely green and when it does ripen (if it does) it will probably be black inside so beware! Let’s really hope that Mother Nature is nice to our Queensland Growers and we have bumper strawberry and mandarin seasons this year! Sooner rather than later, we will start talking to over 50 of our local growers and start buying all of our wonderful North Queensland grown, farm fresh fruit and vegetables so keep an eye out in store for Lamberts “Locally Grown” stickers.

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expert contributor

In Season LUKE CLASIE, OUR EXPERT CONTRIBUTOR FROM LAMBERT'S F R E S H P R O D U C E , F I L L S U S I N O N T H I S S E A S O N ' S B E S T, , , A N D I T ' S A L L R I P E A N D R E A DY A N D WA I T I N G F O R YO U .

OVER H DISC T G WI N I K COO FIGS 86 AGE ON P

Figs

Long valued for both their fresh and dried versions, figs have been cultivated for centuries - and with just one taste of the honey-flavoured flesh of these beautiful, plump, rounded fruits, it's not hard to see why. They are gorgeous served atop oats and cereals, poached and served with ice cream, as a colourful addition to salads, or an aesthetic and tasty addition to a cheese board. Figs are a great source of potassium (known to help blood pressure), high in dietary fibre (which aids in weight loss) and also massively high in antioxidants. Figs are highly perishable, so aim to purchase them only a day or two in advance of their planned use. Look for rich, deep colouring, and a mildly sweet fragrance. They should be tender (but not mushy) and free of bruises.

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Not overly reminiscent of actual custard, these Autumn treats are sweet and creamy, but that is about where the similarities end. Custard apples might be a little strange looking with their knobbly skin, but this sub-tropical fruit is packed with goodness such as vitamin C, fibre, potassium and magnesium (toe cramps, be gone)! Ripe custard apples have a pale green skin and should be firm to touch, but yield to gentle pressure. Look for skin that isn't discoloured. To enjoy, just cut it in half and use a spoon to scoop out the flesh to eat. For a little extra flavour, add a squeeze of fresh lime.

Pears

Zucchini Versatile, delicious and friendly to the hip pocket, what's not to love about zucchini?

These superstars of the squash family are in abundance this time of year, and a perfect addition to any dish you choose as the weather cools down. With their slightly sweet flesh, you can stuff them, bake them, turn them into 'zoodles', barbecue them, turn them into fritters, slices, quiches and even cakes!

expert contributor

Custard Apple

But it's not just the awesome dishes you can create with these green machines that has us so impressed, they are also incredibly good for you (think vitamin C, folate and beta carotene). But if that isn't enough for you to devour them as part of your daily two and five, the fact that there is only about 60 kilojoules per 100g might just get you over the line. When selecting zucchini, choose those with firm, smooth and well coloured (dark green) skin. Be sure to refrigerate as soon as possible after purchase, and they will happily live in your crisper for up to five days.

The pear-fect choice if you're looking for a fruity, nutritious snack to keep you going, pears are a versatile fruit that can be enjoyed any number of ways. Famous for being one of the lowest GI fruits in the market (meaning long-lasting, slow-burning energy), pears also contain vitamins A and C and are an excellent source of dietary fibre. Pears are at their peak right now, so add them to your shopping list this Autumn and celebrate them by adding to desserts or breakfasts; either fresh or poached with aromatic spices. They are also incredible served as a simple starter (just slice and wrap in prosciutto), but our personal favourite here at TFM is as a simple accompaniment to an overindulgent and absolutely not-so-humble cheese board. Put it right next to a robust cheddar or gorgonzola and we can guarantee you won't be sorry.

There is an easy way to feed a family for less, and that is to buy and cook produce that is in season - it stays fresher for longer. Figs, custard apples, zucchini and pears are just some of the stars of Autumn, but there are also plenty more. Stock up on an abundance of: apples | bananas | beetroot persimmons | broccoli | asian vegies

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in focus 38

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in focus DO YO U LIK E KO M B IS ? DO YOU L IKE B EER ? O F CO URS E YO U D O - W H O D O E S N’T ? W ELL, IF YO U LIK E KOM B IS A N D L IKE B EER , THE N R E A D O N AS T H E T WO H AV E NOW K-O MB INED, W ITH TH E A R R IVA L OF TH E 'KOM B I K EG ' B RE AT H I NG NE W LI F E I NTO TOWNSV IL L E’ S W EDDIN G , F U N C TIO N A ND CR A F T B E E R S C E NE .

he booze bus is an Aussie tradition that has seen many a hens night, 21st and footy trip in her day, but now has been slung into the modern era courtesy of ‘Gertrude von Bus’.

transporter has been pimped out and transformed in the ultimate set of aqua-blue party wheels - wheels which only get better with age.

Gertie, as she is affectionately nicknamed, is the pride and joy of local Kombi Keg owners, Sarah and Gareth Loftus.

No more riding in a clapped out, smoke-blowing, cassette-playing beast reminiscent of the essence of Grandma’s place - behold the new age of the booze bus, where she comes to you, to party your way.

This 1978 classic panelvan Volkswagen

And party she does!

A kitted out kombi with beer. It’s so simple. So simple, yet breathtakingly amazing. So simple and breathtakingly amazing that it is genuinely surprising that no one thought of it earlier. Step one: get your hands on a beat up old kombi and lovingly restore it (but instead of seats and storage in the back, throw in a bar). Step two: take to functions (weddings, parties, anything) and enjoy. www.tsvfood.com.au

in focus Gertie is kitted out with all the bells and whistles, with an internal chilling system and lines set up to direct the contents of a few kegs out to six (yes, six!) taps lined along the outside of the van. These taps then lovingly dispense your personal preference of beverages: soft drinks, post mix, water, wine, beer and cider… and there's even room in the back to keep your spirits. Oh and water - better not forget the water. Let’s face it, pulling your own drinks is fun. And Gertie brings new meaning to the term ‘self-pour’. This no-mess, no-fuss style of party bar is much sought after - and for good reason. With some ultra-cool additions (like the optional surf board bar and 50-inch flat screen television perfect for your personalised slide shows), why wouldn’t you be proudly putting her on show at your next gig? In just nine short months, the Kombi Keg crew have discovered that the customised fun and flexibility they offer is a massive hit with North Queenslanders. “Our main focus is attention to detail and working with our clients to

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understand their ideal event, the way they want it and executing it with as little stress as possible,” says Sarah.

“We are both mechanics, so for us, we figured we could fix the old girl should any problems arise.”

“We are catering to a very laid-back market and we have found most people don’t need bar staff. Most people love the fact that she is self-serve and ready to go.”

“It has been a steep learning curve and we have learned a lot about beers, seasonality and personal preferences for the region. We have also been able to team up and work with brewers locally from Townsville, and also Cairns and Port Douglas to bring some amazing craft beers to local parties.”

Don’t want to DIY? No Problem. Kombi Keg offer the option to provide bar staff it that is a requirement, or they can work with your chosen venue and the staff that they provide. “If a person asks if we can do an event in a special location, or do something that we’ve never done before, the answer is never ‘no’, it’s always ‘hey, let’s try!’”, sprouts Gareth. At only nine months old (she only launched in July last year), Gertie is self-sufficient enough to just pull up in a field or an alley, and her arrival alone is enough to get the party started. It took just 13 weeks for Gertie to become a reality for Sarah and Gareth, who are learning the ropes (and loving it!) as they go.

It goes without saying that the main thing that drew the pair to having Gertie in their home (apart from their own love of craft beer), was the fact that she is so versatile and offers so many different opportunities to get out and about. “This is our first venture and being business owners now is actually a pretty scary place,” says Sarah. With two children, Abby (3) and Ruben (10 months), Sarah and Gareth are putting their all into this one of a kind v-dub... and we think they are set to take the North by storm. “In 2017 we hope to be back at the

in focus

Cluden Racecourse, the Oktoberfest and hopefully a few other festivals put on by some of the locals around town. We have quite a number of weddings already planned and later in the year is heavily booked already," Gareth says. While weddings are set to form a big part of their business, Sarah and Gareth also have big, deep-seated plans to cement the Kombi Keg as a regular feature in Townsville’s growing hospitality scene, spreading their beery cheer everywhere they go. And with the success of other Kombi Kegs nation-wide (there's 'Tellie' in Bundaberg, 'OJ' from the Gold Coast and 'Mrs Mac' from Newcastle, amongst a swag of others), Gertie is only just getting started… and she can’t wait to really get her vintage wheels rolling. And with the crew enthusiastic about their growth and ability to get out to more parties in the future, it goes without saying that the party bus has well and truly arrived. www.tsvfood.com.au

best eats

As simple as they are impressive, and more delicious than you could possibly imagine, the Nutella Martini by the Crown on Palmer has been voted in by you (overwhelmingly so) as Townsville's Best Cocktail! If the thousands of texts we received are anything to go by, these chocolatey, nutty, indulgent little scamps were hugely popular with the public vote, and if you haven't yet made them your new favourite thing, then quite frankly, you are missing out.

A delightful concoction of vodka, Frangelico and chocolate liquer, shaken together with fresh, icy cold milk, the Nutella Martini is the perfect treat anytime, but if you haven't made the trip to the Crown on Palmer to try one, what better excuse to indulge than at Easter? A huge congratulations to the crew at the Crown on Palmer on their win, the feedback we have seen and received tells us it is more than well deserved. We say there's nothing wrong with

drinking your dessert... and with a Nutella rimmed glass coated in hundreds and thousands... don't mind if we do. That concludes our inaugural Townsville's Best Eats People's Choice Awards. A huge thank you to all who participated, taste tested and voted - your support for our local vendors has been astounding. A massive congratulations to all our winners - and be sure to stay tuned for our next instalment of Townsville Food Magazine's Best Eats!

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best eats 44

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SPECIAL FEATURE

profiling our people

There are dozens of women we admire and who inspire us here at Townsville Food Magazine.

They are entrepreneurs, activists, mentors, apprentices and innovators – and they collectively form the backbone of Townsville’s food and hospitality industry.

In celebration of International Women’s Day 2017, we are proud to have gathered together a handful of Townsville's most powerful women in food and introduce them to you in all their strong, passionate and dedicated glory. When we talk about ‘power’ in this context, we refer to their admirable ability to make things happen, disrupt and change conversations and truly show that women are rocking the local food world.

The future of food in Townsville is here, and it’s emphatically female. Across the following pages, we meet a few of our favourites from across town who have worked tirelessly to transform the way people dine in North Queensland. SPECIAL FEATURE

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profiling our people

Melissa Brine Christine Brine

A TOUCH OF SALT

Ten years, multiple awards (including a Chefs Hat), and a reputation that precedes them, the Brine name is synonymous with hospitality in Townsville.

But over the last decade, it has all evolved into so much more for Christine.

And while father Peter and sons Mark and Michael may be the faces of their iconic restaurant, as the old saying goes, ‘behind every strong man is an even stronger woman’. This couldn’t be more true for the talented and delightful ladies that are the backbone of A Touch Of Salt.

“Many of our customers are now our close friends. It’s thrilling to witness how the industry has, and continues to, evolve n North Queensland. For our business in particular, we have expanded our offering to include an energetic calendar of events, and it’s exciting to see how the hard work that happens behind the scenes culminates in events that people embrace.”

Christine and Melissa Brine are the heart and soul of this family and their dedication to the success of both their restaurant and family unit is admirable. These dedicated and passionate ladies are a true asset to not only their restaurant, but the entire industry. Matriarch of the Brine family, Christine, insists her role is to “keep an eye on the boys”. This vivacious wife and mother radiates a love for her family, and a profound pride in the restaurant. “I have always enjoyed food and wine, and seeing our restaurant in full swing is constantly inspiring. But first and foremost, it’s about working with my family”.

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Melissa started in the hospitality industry at the tender age of 17, and has since studied hospitality management, managed multiple restaurants here and overseas, travelled the world and today, plays a vital role in the success of Salt. Mel’s wealth of experience and easy-going, friendly nature sees her manage her position at the restaurant, a role as St Clare’s Catholic School P & C President and Mother of two beautiful girls. There is a passion and commitment emanating from her that is infectious. “Honestly, the work/life aspect is difficult. I personally believe finding

a balance to be the most challenging. Running a business and managing a family is definitely a juggle. Having the overall support and stability of my family at work helps in finding some balance and gives me the flexibility to be more hands-on with our daughters.” And with her girls, Mel is quick to acknowledge the role that influential women play in our lives. “I have, fortunately, been surrounded by strong women my entire life. From my Mum, to role models I looked up to overseas, and now to work beside my mother-in-law. Each of these ladies has shaped the person I am today and for that I will always be grateful.” Christine’s advice to other women looking to contribute to the hospitality scene in Townsville is to go in with an open mind. “The industry and the business as a whole become a huge part of your life. Really enjoy the creative side of it and the sense of achievement. Every day is a different day - new people, new trends.” And Mel agrees. “Always be yourself. Hospitality is a very rewarding industry with many perks, and as with all jobs you will have your peaks and troughs. If you put in the effort and stay highly motivated, then, as they say, the world is your oyster.” SPECIAL FEATURE

profiling our people

Tanya Roberts

MICHEL'S RESTAURANT

At 18 and fresh faced, Tanya Roberts, owner and Operations Manager at Michel’s Restaurant, was quick to succumb to the fast paced, high-pressure environment that is the food and hospitality industry. As a young, effervescent go-getter, Tanya kick started her career at the famous Brisbane university bar, The Royal Exchange. With some experience under her belt, she was soon travelling up and down the east coast of Australia continuing to learn and love the industry as she progressed her career through Cairns, Great Keppel Island and Sydney. In 2002 and pregnant with her third child, Tanya and her family decided to make the move to tropical North Queensland and made Townsville their home. “Soon after we arrived in Townsville, I decided to start my own events production company which I ran until 2015.”

friend’s party. But it’s exciting and fast paced, and the people fascinate me. It’s the clientele that make it all worthwhile. Some nights we know half of our guests by a first name basis, and that’s really rewarding”. Tasked with ensuring success of the overall operations at Michel’s, Tanya is at the helm, seeing to it that this much loved local restaurant is playing its part in the advancement of the ever evolving Townsville food scene. “We have some exceptional restaurants to be proud of in Townsville and this industry is full of really inspirational women. Those who just get on with the job, they are the ones I admire. Hospitality is a really open industry and we all face challenges. It’s how we deal with them that matters.”

It was then when the opportunity to take on one of Townsville’s most iconic restaurants presented itself, and Tanya couldn’t resist, jumping at the opportunity to partner in Michel’s. “Hospitality is a tricky industry and one which not too many people see through as a career. Every day is different, and challenging, and you have to learn to roll with the punches.” And roll with the punches she does, but Tanya knows it’s for the greater good. “Work life balance is hard. One week the family might have to miss out and the next week it might have to be work. I have always worked in hospitality so I am used to missing out on the occasional

SPECIAL FEATURE

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best eats

2 5 ,

2 0 1 7

GUNFIRE BREAKFAST

ENTRY INFO

Free community event at conclusion of Dawn Service. Children welcome.

You must be either current or ex serving Defence, or a Townsville or reciprocal RSL member for entry. Photo ID is required.

Closed from 8am, reopening at conclusion of Anzac Day March.

• No signing in of guests

18+ EVENT

• No reciprocal club cards

• No Defence spousal ID (other RSL cards accepted)

L I V E E N T E R TA I N M E N T + T W O - U P

A P R I L Lest we forget

Music, games and football on Townsville’s biggest screen from 11am

T U E S DAY

139 Charters Towers Road, Hermit Park

P (07) 4759 9500

townsvillersl.com.au

B U S I N E S S L U N C H F R I D AY S 12 noon - 2pm U P S TA I R S

AWARD WINNING-RESTAURANT

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SPECIAL FEATURE

There are four women who bring new meaning to the phrase 'a woman's place is in the kitchen', as they dominate theirs and create one of our city’s leading dining experiences. The kitchen at Lavarack’s Restaurant at the Townsville RSL boasts one of Townsville’s strongest female representations, with these four fierce and funny ladies plating up food from the soul. Mother and daughter duo Michelle and Melissa Senent, Niccole Winfield and Kellie Saunders make up this ‘awesome foursome’. With 40 years experience in hospitality, Sous Chef Michelle has passed the love for her craft on to daughter Melissa, who knew from an early age that she wanted to follow in her mother’s footsteps. “It’s something that has always been part of my life, having both parents as Chefs. I guess, you may say it’s in my blood. I started as an apprentice when I was 17 at the Breakfast Creek Wharf Seafood Restaurant in Brisbane. I then moved to Townsville and have since worked in various places such as Yotz Bar & Grill, Rydges South Bank and now, the Townsville RSL", says Melissa, while Michelle is quick to acknowledge SPECIAL FEATURE

profiling our people

Michelle Senent Melissa Senent Kellie Saunders Niccole Winfield

LAVARACKS / TOWNSVILLE RSL

those who have inspired her along the way. “I have been very fortunate to work with many talented women in the industry here in Townsville. Carole Pearson (Magnetic Island), Alexis Buckby (Blue Bottle Café), Brooke Moffatt (Tide Café) and Natalie Cashin (Yotz Bar & Grill / Tafe). All of these women I admire, and they each had an impact on me and helped shape me into the chef I am today.” Kellie, one of the stars of Garrisons at the RSL, explains that it’s the simple things that keep these women motivated. “Not one day is the same as the next. Experimenting with new and different food and ingredients, and seeing the appreciation on the customer’s face after they have enjoyed their meals that’s why we love this industry”. Up-and-comer Niccole Winfield is certainly making her mark on the industry too, with an impressive range of awards to her name already. “I was selected out of 900 applicants around Australia for an all-expenses paid trip to Melbourne for three days for a culinary once in a lifetime experience where I was privileged

enough to work with some of the best chefs in Australia. I have also had one of my recipes chosen to be published in the Australian Cooks cookbook in 2015 and was also awarded the Andrew Mair Apprentice of the Year trophy.” Even more impressive is just last year, Niccole also won a silver medal in the Nestles Chef Hat competition and made the semi-finals for Apprentice of the year for Queensland. But it’s so much more than these decorations that keep her passion for food thriving. “A kitchen is a place for creativity, a place to dream; dream to be brave, dream for consistency. Always go the extra mile for your colleagues, customers and for yourself. It’s important to love what you do and always remember the three P’s: perseverance, passion and pride. My advice is, never be afraid of making mistakes and always question the possibilities.” Restaurant & Caterer’s Best Restaurant, Best Wedding Caterer, Best Function/ Event Caterer and Caterer of the Year, Townsville Food Magazine’s Best Steak 2016, and 4TO FM’s Best Restaurant 2016, it’s perfectly clear that this exceptionally talented band of women are a force to be reckoned with. www.tsvfood.com.au

best eats 50

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profiling our people

Bridget Contarino THE REAL BURGER CO

Bridget Contarino is the driving force behind booming local burger bar, The Real Burger Co. In just over 12 months, Bridget and her team have firmly cemented their place as one of Townsville’s favourites. Building her business from the ground up over the past 12 months has had it’s challenges, with this mother of three children under eight discovering that the elusive work/life balancing act is a difficult one, but one she has managed to master. “You can't be at work around the clock, though I used to feel that I had to be. For the first year I would feel extremely guilty taking a day or a night off to be with my children, or even just to have time to myself. I found out very quickly that you could easily burn out trying to do it all." "I’ve learnt that if you are mentally exhausted then you're by no means going to be productive in any aspect of your life. So take time out for yourself, and be realistic. Don't place heavy work demands upon yourself. Balance accordingly, and don’t feel guilty to take time off for you!” Bridget has acquired her skills and knowledge from one of Townsville’s most loved ladies in the hospitality industry, Angelina from Angelina’s Fine Food and SPECIAL FEATURE

Angelina’s Deli. Bridget’s mentor, who was also her mother-in-law, has clearly passed on the traits essential to be successful in the food business. “She was a tough, strong, kind, gentle and capable woman. To see this remarkable woman manage her shop with such grace, tact and authority, was a real pleasure.” And Bridget acknowledges that there are plenty of other amazing women in our industry who embody all of these qualities. “They are the kind of women that you aspire to. The women who are as tough as nails when needed, but in turn can be so kind, gentle and nurturing to those deserving.” It’s the relationships that the Real Burger crew has established that Bridget finds most rewarding about her role. “It really is all about the people. I know, pretty corny right? But seriously, my customers are amazing! I've met so many freakin' cool people who love our food. Our butchers, our bakers our fruit and vegetable suppliers are all locals who are as passionate as us in sourcing locally. We have a fantastic community here in Townsville, and so many of them are amazing women doing remarkable things.” “I love working in the food industry! It's hard work, it's fast paced, it's demanding but it's also very rewarding. I love meeting like minded women who are passionate about sourcing, producing and enjoying top quality food.” www.tsvfood.com.au

FROM APRIL 1 CLOSED MONDAY + TUESDAY

new opening hours DINNER: WEDNESDAY TO SUNDAY LUNCH: FRIDAY TO SUNDAY SUNDAY BREAKFAST

(07) 4721 2567 HELLO@PIERRESTAURANTANDBAR.COM.AU PIERRESTAURANTANDBAR.COM.AU

profiling our people

Shannon Charles

THE PIER RESTAURANT

Self proclaimed “rough, country kid from Cloncurry”, The Pier owner and manager Shannon Charles’ journey into hospitality wasn’t an easy one. “Hospitality had always been my favourite subject in school. I enjoyed cooking for others, even if they weren’t so keen on trying my food” she laughs. “My best friend and I had planned to move to Townsville when we finished school to become chefs. Unfortunately, he passed away two weeks before we graduated. After his passing, I found myself lost and I was unsure if I wanted to be in the hospitality industry at all any more, let alone become a chef.” It wasn’t until a few years later, Shannon finally packed up her life and moved to Townsville where she was lucky enough to have been chosen to work as a waitress in one of Townsville’s newest and most ground-breaking restaurants at the time, ‘The Salt Cellar’. Reigniting her passion for the food industry, the role was a valuable eye-opener for Shannon. “I will always be grateful to the Brine family for giving me a go in their beautiful restaurant. I was so fortunate to work with Melissa Brine and Lisa Parker. These ladies are hospitality queens. Their knowledge of food and wine, along with their excellent customer service was very cool to be around. I still get a little nervous serving them whenever they dine at The Pier!”

SPECIAL FEATURE

Recently celebrating one year as owner of The Pier Restaurant, Shannon now leads her own strong and successful team, bringing the love back to this long established Townsville waterfront favourite. “We are still quite new to the Townsville restaurant scene. Our main goal was always to get the restaurant operating to a high standard again and have people coming back through the doors. I think we’ve smashed that goal, and I’m very proud of our team for what we have achieved.”

“The food industry is one that is constantly changing and evolving.

Shannon’s motto is a phrase from Max Ehrmann’s Desiderata: Keep interested in your own career, however humble; it is a real possession in the changing fortune of time.

There is always a new flavour combination or a style of cooking to try, and being able to share that with others is exciting. I have my vision for our restaurant and it is falling into place”.

“Growing up, my parents always had this poem on our walls at home. The whole poem is beautiful, and really makes you think about how you are living life. We have a copy on the wall at The Pier as well for our staff to read. Look it up!”

Shannon’s advice for any ladies looking to join the industry?

With a hectic schedule of day-to-day trading, coordinating staff and functions, and (everyone’s favourite) paperwork, Shannon’s role although demanding, is also extremely rewarding.

“Prepare yourself for a lot of hard work. Sometimes you may feel like giving up, but keep pushing because when you reach your goals, there is nothing more rewarding.”

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local licks 54

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profiling our people

Camille Flores Sharon Tatnell Rachel MacDonald ESSENTIALLY FRESH

The success and growth of the thriving and multifaceted local business Essentially Fresh, is due largely in part to this bold, sassy and exceptionally talented trio of women. Business Manager, Camille Flores, is a well-known identity in the local hospitality industry, having worked with her father Michel Flores for many years at his then restaurant, Michels. Camille’s culinary journey and affection for the trade began at a young age. “Growing up with my parents in the industry, they instilled in me a deep connection for hospitality. For many years I worked alongside my father at his restaurant while I studied and in March 2013 when my father set out on a new venture taking over Essentially Fresh and evolving his catering business, it was only natural that I would join him to grow this new and exciting venture.” SPECIAL FEATURE

Now with children of her own, Camille is quick to recognise the pivotal role her own mother played in her career path. “My biggest mentor and admirer, was my beautiful mother. She was always by my father’s side in the business. When I was born, they opened Le Rendevous Restaurant and they would take me to work in a bassinet. Mum always had a way with people, an infectious smile and professional demeanour. Unfortunately Mum’s health deteriorated over the years, but I take comfort in the fact that I think she was very proud to hand over the reins to myself, to work alongside my father in a role she would do herself. It isn’t easy but my mother taught me well.”

Flores was a role model of mine, an amazing restaurant owner who took the time to teach me and really showed me how to treat customers and make them feel special.” And like most in this game, it’s the local connection with the community that Rachel takes pleasure from. ”I love the fact that everybody knows each other and that everyone you meet will teach you something.” Function Co-ordinator Sharon Tatnell agrees.

Deli Manager and Chef Rachel MacDonald also attributes her passion for food and hospitality to those women closest to her.

“Engaging with all people from all walks of life keeps it interesting and enjoyable. Every day is different, new faces and new places. You have to love conversing with people, long hours, and being positive!”

“From a young age I always enjoyed cooking with my Mum and Grandma, and I still enjoy baking at home. Jennie

And this trio of delicious talent is certainly (and essentially) doing all this and more. www.tsvfood.com.au

MERCURE TOWNSVILLE

AUTUMN

ROOM HIRE

in love

$80pp

2 COURSE PLATED MENU or RESTRICTED BUFFET COMPLIMENTARY HALF HOUR OF CANAPÉS

Plus choose from one of the following:

• $1,000 BAR TAB • $1,000 LIGHTING VOUCHER

• $1,000 FLOWER VOUCHER • $1,000 DECORATION VOUCHER

www.mercuretownsville.com.au | 4759 4908 | weddings@mercuretownsville.com.au

ISSUE 11 • SUMMER • DEC | JAN | FEB 2016/17

Terms and Conditions Apply. For bookings in 2017.

How it’s

DONE McManus Group Ribs and Rumps | The Coffee Club

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MERCURE TOWNSVILLE

The Ladies of Mercure “Welcome to our house”. That’s the motto of the dedicated and talented team of ladies who make up the award-winning culinary experience at Mercure Townsville. The exceptional women at Mercure Townsville are among those elevating the food and hospitality experience to greatness for locals and visitors alike. A vast range of women from diverse cultures, backgrounds and ages, who band together each day to create spectacular experiences for their guests. Recently crowned with the prestigious ABIA ‘Best Hotel Reception Venue’ in Australia, these women are a testament to the exceptional quality of food and service presented each day at Celsius restaurant and with the Banquets team. Committed to ensuring the wedding day you have dreamed of becomes a reality, or your business conference is delivered to the highest standard, or that your social function is one to be remembered, this extraordinary team of women are masters in their field. “We enjoy bringing food ‘alive’. Whether it is an a la carte meal, our sensational buffet breakfast or your dream wedding reception menu, we strive to make our food great!” says Ruth Prideaux.

“People have always shown their love and care for others through food. At Mercure Townsville, one of the ways we make our guests feel welcome is through great food… and a glass of wine or a perfect cup of coffee! North Queensland offers quality local produce which is the inspiration to many of our menu selections.” This vibrant and devoted unit spend a lot of time together, and make it a priority to ensure that their environment is one of joy and encouragement. “Our operation is 24 hours, seven days a week, so it’s vital that we support each other in ensuring that our work environment is family friendly and the team embraces the values of respect and belonging.” More than just a place of work, the ladies of Mercure are committed to changing the way those in hospitality see their role. “The team see hospitality as a lifestyle and not ‘just a job’. This changes your view on how you approach work. We see Mercure Townsville as our home, and we are welcoming people into our home, this helps our guests and staff feel like they belong and are special.” www.tsvfood.com.au

profiling our people

Chloe Kelly

OTTO'S FRESH FOOD MARKET

Anyone who has joined the line at Otto’s Fresh Food Market, knows that display case. You know, the one adorned with perfect parcels of sugary, moreish delights, like lemon meringue tarts, rocky road, brownies and other taunting goodies that you simply can’t resist?

“I really admire Cake Boss’s Buddy Valastro, and love getting new ideas from shows like this. They’re a great way to generate inspiration, and discovering new techniques helps make every day in the workplace more enjoyable and me feel more motivated”.

Well one of the women we can place thanks to for these explosions of deliciousness, is second year apprentice Pastry Chef Chloe Kelly, who works as part of a wonderful team of tasty-treat-providores.

“If you have a passion for what you do, you never feel like you’re going to ‘work’. I think if you always just do what you’ve always done, you will always get what you’ve always got.”

It was clear from her early days in home economics classes that this young, spirited lady with a flair and finesse for all things sweet was destined for a career in baking. “I remember baking with a good friend of mine when I was younger, spending the day baking and learning about cupcakes, and ever since then I’ve had a big passion for baking and decorating. I knew once I’d finished school, that this was definitely the career for me.” Hungry to learn more and further develop her exceptional skills, Chloe’s spare time is spent researching new trends and up to date techniques through social media and television programs such as Cake Boss.

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Gifted with the support of a loving family and positive working environment, Chloe is the first to acknowledge that her industry comes with it’s own set of challenges. “The prospect of working in an industry that is still stereotypically male dominated can be daunting. Having the self-belief to execute my work to that of an equal or greater standard has driven me to be competitive and have more admiration and respect for the finer details of baking.” Chloe’s commitment to her trade and extraordinary natural talent will definitely see her go far in this industry, and also see us continuing to join that Otto’s line! SPECIAL FEATURE

TOWNSVILLE FOOD MAGAZINE

The world of publishing is a fierce one and not for the faint-hearted, which is perfectly fine for the award-winning management team behind Townsville Food Magazine because faint of heart, they are not. Jaimie Archer (Founder/Publisher/ Editor) and Sarah Jones (Business Development Manager) are a dynamic duo who share not only a combined 36 years experience in media and marketing, but also a passion for showcasing food in the Townsville region and wrapping it all up neatly in this petite, luxuriously printed package each quarter. Having dabbled in journalism and photography at university before finding that her true passion lay in graphic design, Jaimie ran and worked out of her own design studio for several years before the opportunity to create the publication presented itself. “An opportunity landed on my desk one day to combine my journalism and design skills with food - something I love so dearly.

Needless to say, I threw caution to the wind and went in with guns blazing”, Jaimie says.

“By far this role has been my most enjoyable, both personally and professionally,” she said.

“I love cooking at home and sharing food with those closest to me. To be able to take that a step further and showcase the talent we have amongst our food scene in North Queensland is a true honour. The people on the frontline in this industry deserve to be acknowledged and I am so proud to have created a tangible platform from which they can truly shine.”

“I’ve had the pleasure of working with some of our region’s most talented when it comes to food. There are so many gifted people in our community doing really amazing things and this elevates the Townsville food and hospitality scene overall.”

But as the saying goes, ‘all good things must come to an end’, and it was upon Jaimie’s realisation that she needed to spend more time with her family and pursue other avenues, that she decided to take a step back from the publication after the release of this issue. Jaimie hasn't seen the publication grow to where it is without the help of a wonderful creative team, particularly her right-hand lady, Sarah Jones, who joined headquarters in mid-2015. “Sarah and I have made a great team and when we put our heads together to come up with ideas and initiatives to keep this magazine fresh and alive, it’s pretty powerful.”

SPECIAL FEATURE

And it’s no wonder, with Sarah’s vast experience in the local media industry, having worked in radio, newspapers and other glossies since she was just 17 years old. Despite all this experience, Sarah is in no doubt that she has found her niche.

profiling our people

Jaimie Archer Sarah Jones

Upon meeting Sarah (a mother to two children including a newborn), it is easy to tell that she is a strong, committed and kind woman who is proud of the work she does. She attributes these traits to her own mother, who she considers to be the single greatest influence in her life. “My mother’s strength and ability to overcome anything is something I truly admire. She has instilled in me the value of treating people well and only accepting the same in return,” she says. And it’s these sorts of relationships the team believes to be amongst the most powerful. Be it mother/daughter relationships or working colleagues, the ability for women to elevate and support women is a wonderful thing. This is something both Sarah and Jaimie agree on, particularly when it comes to what they are seeing daily across Townsville’s food scene. “I think the women of Townsville are really holding their own in the food industry”, says Sarah. “They’re running successful businesses, producing exquisite food and building a solid platform for the next generation of up and coming women who will lead the way in years to come. I am so excited to be in a position to showcase that”.

www.tsvfood.com.au

local licks oasting a magnitude of health benefits, endless tasty recipe options and a reef full of magnificent fish right on our doorstep, it’s easy to see why seafood is more popular than ever amongst Townsville foodies.

it pays to be in the know with those who know.

And why wouldn’t it be, with a shop bursting at the seams with the freshest seafood available right under our noses (queue Steve Price)... "here at Ingham Road Seafood"?

“Down there prawns were the size of your little finger! When I first got here, there was nothing better than heading down and getting fresh cooked prawns right of the trawler. They’d call me up and say “the ships coming in” and we’d head down to Ross Creek and we’d be there waiting. You’d get a big bucket of fresh North Queensland prawns, caught that day and cooked on the boat, and that was your afternoon, sitting there with your bucket of prawns and a carton of beer!"

With Easter almost upon us, it pays to know a good fishmonger, and they don’t get better than Mark at Ingham Road Seafood. As much as we love our seafood and getting out in the boat or casting off the jetty, we don’t always get a chance to catch it ourselves or know the best fish for a certain recipe or style of cooking. Sometimes, we may scratch our heads when it comes to the perfect flavours to marry in with a thick cut of salmon or a fresh barramundi fillet, and that is why

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And the nose who knows good seafood, Steve Price, was in love with seafood in North Queensland the minute he landed here from Melbourne 34 years ago.

But there's no need for Steve to do that nowadays. "Now, I just head into Ingham Road Seafood and see the guys here and I know I’m getting the freshest seafood

every time. There’s nothing better.” Steve has a couple of personal favourites when it comes to seafood though. “Anchovies. I love anchovies. My girl is Greek, so we’ll pick up some anchovies, wash off the salt, and it’s my job to drizzle them in olive oil and vinegar - beautiful!" When it comes to good Aussie seafood, it has to be salmon. "Skin on, whack it in the hot pan with olive oil and pepper, skin side down, five minutes each side, nice and easy and spectacular. You can’t always get out and get them yourself, but when I get the chance to head out with Eddie Riddle out to Salamander Reef, it’s just a joy.” Whether it be whole fish, fillets, prawns, oysters, scallops, bugs (or even anchovies), make this Easter extra special with seafood from the team at Ingham Road Seafood.

local licks

PIZZA de résistance RE MI N ISC E N T O F

PA I NTED C E I L I N GS A ND RA D I CAL MU TA N T T U RT L E S I N U N D E R GR O U N D S E W E R S, T H E N A M E ‘ MI CH E L AN GE LO ’ I S S TU FF O F L EGE N DARY S TATU S A N D MI CH E L AN GE LO ’S P I ZZA A N D PASTA I N K I RWA N I S N O E XCE P T I O N . W E ME ET T H E I R FO U ND E R S AN D D I S COV E R WH AT I T I S TH AT M AK E T H E M S O P O PU L AR , R I GH T D OW N TO T H E VE RY LAS T S L I C E .

ichelangelo's Pizza & Pasta - a local family owned and operated business - is celebrating six years of bringing a little taste of Italy to Townsville. Starting from humble beginnings, this dynamic father-and-son duo were dedicated to making Michelangelo’s a success, right from the get-go. Dad, Bruno (who came from a background in family Italian restaurants) and construction worker son Christian, decided to risk it all and take pizza to another level in Townsville. “A few years ago, Townsville was doing it tough, but we decided to jump in and be hands-on, owner/operators. Six years later, business is stronger than ever” says Christian. Both Bruno and Christian are the first to acknowledge that they could not have achieved any of it without the support of their family, friends, dedicated staff and

most importantly, their loyal clientele.

“Our customers love what we do, and we pride ourselves on delivering them the best in service and the highest quality pizza and pasta every time. We’re a small local business who has been helped along the way by other local business people, such as our suppliers and our landlord who has also played a massive part in our success”. Famous for their traditional pizza and Italian cuisine, Michelangelo’s offers home made style chicken and veal parmigianas, steak Dianne from an old family recipe, and of course their ‘Bigfoot Pizza’... and at a massive 12” x 24”, no one is going hungry after a feed from Michelangelo’s. Open seven nights with home delivery all over Townsville (including Rangewood ad Rupertswood), this growing local business and dedicated staff of 15, are keeping the fires burning and pizzas churning for years to come. www.tsvfood.com.au

local licks

Yum

HOT CROSS ne a penny, two a penny, hot cross bun. Sorry, you’ll have that in your head all day now, reminiscing about standing in front of the school playing the recorder (who’s idea was it anyway to give children a recorder. Really?). But fear not, for your mind will soon wonder elsewhere with thoughts of the hot cross bun, as Jean Pierre Patisserie takes you on an Easter journey your taste buds will forever remember. There are two kinds of ‘hot cross bunners’ out there. Firstly, there's the staunch 'Traditional’, who doesn’t indulge in the ever so sweet, fruity carbed up goodness until Easter and eats only the traditional style bun. Then, there’s the ‘I would eat hot cross buns in all shapes and forms with all kinds of toppings all year round’ hot cross bunner. We asked Hit FM’s Cliffo and Loggy to join us at JP’s bakery to indulge and

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share which they were.

Cliffo, was column A all the way. “I’m a traditional myself. Plain, traditional fruit hot cross buns, microwaved for maybe 15 seconds just enough to make them melt with a big spread of butter - delicious”. Loggy however, fell into the non-traditional category. “I love a chocolate hot cross bun. I do like a hot cross bun under the grill. Only if Mum is around and she turns on the grill though, I’m just too lazy to grill them myself”. “We don’t trust her with the grill, she’ll burn the place down” laughs Cliffo. “It is all about the butter though,” agrees Loggy. “Lashings of butter!” And it just so happened that whilst on

our trip to JPP for the old hot cross bun taste test, the bakery was also in the taste-testing phase of the launch of their new cronuts. Ah yes, the cronut. The hybrid of the croissant and the donut. A marriage made in heaven. “Love cronuts!” says Cliffo. “Look, I’m a fan of anything that’s made of pastry with sugar on it.” Much to our surprise, Loggy had not yet indulged in the goodness of a cronut and was new to the concept. “I’m a cronut virgin. This is my very first cronut, and I must say, it has changed my life”. Whether traditional or more modern, whatever your style of Easter treat, Jean Pierre Patisserie has everything you need to make this Easter extra indulgent!

Easter at Jean- PÃerre cronuts NOW AVA I L A B L E

R E TA I L | 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 CASTLETOWN

WIL LOWS

W H O LESA LE BA K E RY

Phone (07) 4772 6265

Phone: (07) 4755 4307

1/89 Pilkington Street, Garbutt

For a delectable retail range of fine food, desserts, pastries and quality coffee.

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

Phone: (07) 4728 2940 For business, large scale orders and catering.

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

local licks

TH ER E ’S A N E W J E W EL I N THE CR OW N - AN D I T'S I N THE S HA PE OF JA MES (J IMMY ) WEBS TER. A F T E R A SH ORT S TI N T AWAY F R O M THE BU R N ER S, J IMMY IS BACK DOING WHAT HE LOVES , DEL I V ER I N G DEL I CI O US FO O D FOR THE PUNTERS .

Unlike most people, James Webster knew from the get-go what he wanted to be when he grew up. “I knew I wanted to be a chef from an early age, about nine or ten, and I just set my mind to it," he says. Jimmy started out his career with a bout of work experience and was soon offered an apprenticeship at the age of 16 at Seagulls Resort, where he would spend the next four years learning his craft. Fully qualified by the age of 20, the lure of the big smoke was too hard to resist and he moved to Brisbane to experience life and cooking in the big city. Soon, the world was calling and a working holiday in London saw him working as a personal chef for a wealthy businessman. But life soon beckoned James back to Townsville where he and his wife

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would welcome two beautiful girls. “My wife and girls are my world. It’s always difficult in this business, working long hours and weekends, but I love being able to take my girls to school and I spend every moment I can with them”. On the odd occasion where he’s not in the kitchen or spending time with his family, it’s the outdoors that lends itself to some well-earned downtime with some golfing, motorbike riding and on the odd occasion, fishing, to unwind. James' work philosophy is simple. “Always give 100%. I don’t believe in asking someone to do something that I wouldn’t do. Lead by example is the key”. And with improved service times and quality and consistency of food, James is certainly doing that at The Crown on Palmer.

Bringing to the table a slightly revamped menu, Jimmy is also incorporating a large selection of gluten free options to the Crown's selection. “We’ve just installed a gluten-friendly fryer, specifically just for those gluten intolerant. All of our desserts are also gluten free now, including profiteroles and our sticky date pudding". You heard right. They are the same beautiful flavours, but now everyone can enjoy them. "We’re also incorporating gluten free rolls from our baker which we can use for garlic bread and burgers.” Good, hearty, delicious food for everyone from a man who is, in his words, "... just doing the best I can to help make the Crown successful”. And that he is.

meeting up

Beefsteak and Burgundy W I T H G A I L WO O DWA R D

I F YO U A R E I N T E R E ST E D I N FO O D AN D W I N E, W H Y N OT M AK E CO N TACT W I TH THE BE E FSTEAK AN D BU R G U N DY C LU B ? GU E STS AR E I N V I TE D TO JO I N I N THE FU N, FO O D, F R I E N D SH I P AN D E DUCATI O N AL ASP ECTS OF TH E I R R EGU L A R D I N I N G E V EN TS. G O O N L I N E TO BE E FSTEA KA NDBURGUNDYCLUB.ORG.AU

I S THE C U STO ME R A LWAYS RI GHT ? With the festive celebrations behind us and a few extra kilos on board, it’s always fun to hear about the destinations travelled, the restaurants eaten at, events attended and the dishes and drinks consumed. At Christmas, my family and I set out on our very own adventure, spending Christmas in Sydney and New Year in Hobart. We stayed with family at the top of “Eat Street” in Parramatta, sampling some of the delights from the local artisan bakery and the many cafes and restaurants along Church Street. Over the expedition, the service ranged from friendly and informative, attentive and obliging, to professional and relaxed depending on the setting and style of the establishment. On New Year's Eve, having watched the yachts fly out of Sydney Harbour, it was onto Constitution Dock, Hobart. The 'Taste of Tasmania' was setting up beside Constitution Dock and the party atmosphere was well under way as we ate and drank our way into 2017. The food was beautiful. Curried scallop pies, tempura mushrooms (the first of the season), truffle oil, Bruny Island oysters, cheeses and cherries… the list goes on. Wines, ciders and beers from all regions of Tasmania including (a first for me) abalone from the Freycinet Peninsula.

Again, the service was efficient and friendly, but sometimes involved long(ish) wait times based on the popularity of the produce and the time of day or night you were there. Is the customer always right? This is a question which seems to haunt me whenever I am out enjoying a beautiful meal. I don’t believe people go out of their way to be difficult when they dine. But when a hot meal comes out coolish, courses are not served at the same time around the table (so you are left with the decision to wait until everyone is served or risk the meal going cold), or when an ingredient from the menu is non-existent in the dish… do you speak up or shut up? Do you invite confrontation and a defensive attitude, or accept what is put in front of you? This is when the struggle begins in my head. I have heard it said that part of the problem is that we, as consumers, are more knowledgeable about food and wine these days - having so much more choice in markets, food magazines and TV shows - that we are harder to please. This may be the case, and if so, is it not reasonable to expect our

restaurants join us on the journey to enlightenment? Recently, at an alternate drop function, the wait staff poured red and white wine alternatively around the table, then followed with the meal. The only thing was, they matched the white meat with the red wine and vice versa. Now we know that many food 'rules' have been deconstructed over time, but we were left to wonder if this was an oversight or intentional. A quick look around at the other tables indicated the former… so we all looked at each other and two brave people spoke up almost simultaneously. The reaction from the staff was the following: 1. Misunderstanding that the spokespersons wanted to swap their meals. This was quickly rejected as the kitchen was unable to do this. 2. Eye rolling (you’ve got to love that). There was also something said akin to “keep your shirt on” and; 3. The suggestion that we, the guests can fix it, if everyone just swaps the meals around the table and between themselves. Hang on, wasn’t it a serving error and not up for debate?

- Gail Woodward

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local wine licks

The Good Drop W I T H TA N YA R O B E R T S

PAI R I N G W I N E A ND FOOD CA N OFTEN BE INTIMIDATING FO R THE U N I N I TIATED. THAT’ S WHERE TA NYA ROBERT’ S , JO I N T OW N E R OF MICHELS RES TAURA NT, COMES TO THE R ESCUE. E ACH IS S UE, TA NYA WILL DIS CUS S THE ATTR I BU TES O F A PA RTICULA R TY PE OF WINE, A ND THE BE ST FO O DS TO S ERVE IT WITH. S HE WILL A LS O REVIEW HE R P I CK O F THE BUNCH.

T HE R OSÉ R E VOLUTION As we know, white grapes make white wine and red grapes make red wine... but where in nature do we find pink grapes to make a beautifully pink Rosé? Winemakers create a Rosé wine by juicing red grapes and then allowing the juice to soak with the skins for a very short period, usually only two to three days. As soon as the juice begins to take on the beautiful pink colour the winemaker desires, the skins are removed and the juice is allowed to ferment, creating delicious Rosé.

Rosé can be enjoyed with just about everything - from delicate seafood dishes to rich cheese and sauces. We recommend our Rosés be served with our Charcuterie platter, goats cheese croquettes or Yellow Fin Nicoise salad for lunch. For dinner, it pairs perfectly with our market fish of the day, chilled crab and apple cannelloni and our house-cured King Fish. It is such a versatile wine and perfect for our North Queensland weather.

TURKEY FLAT ROSÉ

TU RKEY FLAT SE TS T HE BENCHMA RK FOR AUS S IE ROS É A ND THE R E P U TATI O N I S W EL L DES ERVED AS IT IS BOTH DRY A ND VIBRA NT. THE N E W 2016 V I N TAG E I S S TUNNING WITH PERFUMED RAS PBERRY A ND CR AN BER RY F R U I TS, A F LO RA L LIFT, A ND CRIS P ACIDITY A LL BOUND IN A STR U CTU R E D PAL ATE THAT S HOWS THIS WINE MEA NS BUS INES S . AVA ILA BLE NOW AT MI CHELS RESTAURANT.

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The perfect Australian-French connection. 7 PALMER ST, STH TOWNSVILLE TEL 4724 1460

MICHELSRESTAURANT.COM.AU

q+a

I try to keep a couple of packets of ramen in the pantry for those days when you realise that your food addiction has drained your bank account and it's still three days until pay-day!

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q+a

My Kitchen Stuff Rules WITH 103.1 HIT FM'S LUKE LUM

WE A L L HAV E THO SE K I TCHE N I TE M S, I NGREDIENTS A ND Q UIRKS THAT WE CA N 'T L I V E W I THO UT. THI S I SSUE, WE TA KE A S NEA KY PEEK INTO THE PAN T RY O F R ADI O AN N O UN CE R , LUK E LUM.

Tell us your essential/favourite ingredients that are always in your fridge, freezer and pantry. I've always got to have some cheese in the fridge, it's my number one fridge staple. I used to live in Bega so when it comes to tasty cheddar slices, it's gotta be Bega. If not cheddar there's always a Brie, Camembert, or Gorgonzola to go with the dips and olives that are also usually always in there. Some people love Nutella, but I LOVE peanut butter. My favourite is Mayver's dark roasted crunchy PB - I’ll just spoon that stuff out straight from the jar! I've also got a chilli addiction, so there's always chilli flakes in the pantry (which I put on pretty much everything), a bottle of Sriracha (which also goes on everything) and usually there's also chilli powder which I'll use for cooking bolognese, chilli beef or anything similar. Everything else is pretty standard; eggs, butter (usually a block, unsalted,) fresh herbs (I've got basil, sage, chives and flat leaf parsley in pots outside), avocado, natural yogurt... and I try to keep a couple of packets of ramen in the pantry for those days when you realise that your food addiction has drained your bank account and it's still three days until pay-day! What kitchen gadgets can’t you live without? Mum bought me an air-fryer for my birthday last year and it's been the best thing ever! It's the ultimate 'single man' small appliance and great for doing chips and single portions of meat without having to crank up a whole oven. I've recently moved house and I'm still slowly building up the kitchen supplies and utensils, but I'd love to get a set of high quality knives, a salad spinner, a cast-iron skillet and a Weber.

What is your favourite meal? When I'm at home cooking for myself I'm a really simple person. Usually I'll just have a bit of meat - chicken or steak - with some steamed veg or a salad. Or I'll cook up a batch of chilli con carne or a stew of some description and that'll last the whole week. If I’m out, I normally go for something I can’t cook at home so noodle bowls are a usual go-to. It’s a bit weird having them in North Queensland where it’s so hot but I love a big bowl of Pho or a Laksa. What is your favorite beverage to enjoy with a meal? Can't go past a cold beer in this North Queensland climate! Is there a certain type of way you prefer to cook? Mum taught me everything I know about cooking on a gas stove and it's still my preferred way to cook. My place at the moment has an electric ceramic cook top and it kills me every time I try to cook a steak or do a stir-fry that I either end up burning it or it stews in it's own juice because I just can't figure out how to control the temperature. Also, things just taste better when they’re cooked over a flame! Is there anything cool, unique or unusual that resides in your kitchen? I have got so many stubby coolers from all around the place. I probably started collecting them when I was 16 when I bought one at Big Day Out and then it escalated when I moved to Darwin and subsequently Townsville. They're from all sorts of events, places I've lived, sporting teams and random venues. The most recent addition is from a mate's wedding at the start of the year. www.tsvfood.com.au

q + a exclusive

WITH OVER 30 YE A R S E X P E R I E N C E U N D E R HIS B E LT A ND A G ROW ING R ESTAURA NT EMPIRE, CELEB RIT Y C HE F, R ESTAU RATE U R A N D AUT H O R , M AT T M O RA N IS A TO UR DE FO RCE IN THE AUSTRA L I A N FO O D M OV E M E N T. W E CAUG H T UP W IT H M AT T TO TA LK AB OUT HOW HE GOT HI S STA RT A N D HI S PAS S IO N FO R S E AS O NA L PRO D UC E . What ignited your love for food and cooking? Was there a defining moment when you knew ‘this is what I want to do’? People often think I’ve got a romantic tale to tell about generations of cooks in the family but the truth is, I just hated school and wanted a way out. I left school when I was 15 years old and had interview after interview until finally, I got a trial at La Belle Helene. Little did I know at the time it was considered one of Sydney’s best restaurants. Growing up, food was pretty simple - dinner was typically meat and three veg and I’d never even dined out anywhere until I was 14. So when I walked into that kitchen and saw the chefs doing such incredible things with food, it just excited me! I fell in love with it and I’m lucky I love it today just as much as the day I started. I also grew up on a farm in country New South Wales and looking back, I’m sure those early years of living off the land inspired my love of food too. Do have a certain style of cooking you prefer or a dish you consider your ‘signature’ dish? I’m a chef - I love all of it! It’s too hard a task to narrow it down to just one. My background was classical French but I also cooked in Thai restaurants and headed up an Italian restaurant when I was young. And now each of my own restaurants has its individual identity and style of food.

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Moran Family Lamb at Chiswick is probably a bit of a signature though. I run a farm in the Central Tablelands of New South Wales that provides beef and lamb to my restaurants. We do a great wood roasted lamb shoulder at Chiswick that never comes off the menu as it’s such a crowd pleaser. Have you visited Townsville North Queensland at all? What foods from our region do you enjoy eating and cooking with? I love North Queensland. I’ve visited several times for work and also for family holidays. It’s a pretty spectacular part of Australia and has some amazing beaches and relaxing coastal spots. When it comes to food in Queensland, I adore Moreton Bay bugs, spanner crabs and yellow fin tuna too, when I can get my hands on some. Congratulations on the recent refurbishment of ARIA Sydney. Tell us about ‘ARIA’ Sydney and Brisbane, how they came to be and what visiting North Queenslanders could expect. Thank you! I’m really proud of that restaurant and my team there. We’ve got a pretty large hospitality group now and ARIA Sydney is the flagship - it’s my first baby. We opened it over 17 years ago and while I’d owned several restaurants before then too, ARIA was the biggest thing I’d ever done. The refurbishment was a big project and we invested a lot in it. It’s still the old ARIA in all the right ways, just

better. The new interiors have given it a lift and the re-worked menu has stepped things up a notch too. I’m happy it’s being so well received. We opened ARIA Brisbane just over seven years ago. I saw how Brisbane diners were becoming really engaged with the industry and were hungry for more. My business was growing and I felt there was a great opportunity there. The food scene in Brisbane is really evolving and it’s only getting better. Which Australian or international chefs inspire you / do you admire? I’ve been around for a pretty long time now so there are many chefs, both past and present, that have inspired me or that I respect and admire. Bocusse, the Roux brothers… I could go on. There are a large number of people who you now employ and inspire, what are the key principals that you hope to instill into the next generation of chefs learning from you now? There’s over 1800 staff in the company now - I can hardly believe it! It’s a massive privilege to help develop people’s careers and be a mentor of sorts, and it’s also a big responsibility. But I feel lucky to be in that position. If I inspire them too, then that’s great. I just hope to excite them about food, their future and all the possibilities. Being a chef is not easy work but it can be so rewarding. The hard work can pay off if you’re passionate about it and truly love it.

q + a exclusive

Your books, ‘Matt Moran’, ‘When I Get Home’, ‘Dinner at Matt's’ and ‘Matt's Kitchen Garden’, indicate a passion for home cooking and utilising home grown produce. What is it about the home garden and kitchen that you enjoy and how much of your home cooking inspires you on a commercial level for the restaurants? I’m a big believer in growing your own produce, I always have been. Even for those that don’t have space for a veggie patch, in the smallest of apartments you can still grow herbs on a windowsill. Seasonal, fresh produce just tastes that much better, it really does. Not to mention it’s more economical too. To me, the process of tending to the home kitchen garden is therapeutic and cooking with ingredients I’ve grown that are in season, picked at their prime and bursting with flavour, is just so satisfying. In terms of the restaurants, this philosophy definitely underpins them. We change the menu in every restaurant seasonally, so we use ingredients at their prime. We also always try to source sustainable, seasonal, locally grown ingredients and have great relationships with our farmers and growers. At my restaurant Chiswick, the on-site kitchen garden is the focus. The chefs harvest produce from the garden every morning and use the ingredients in our dishes.The seasonality in the garden also helps determine the menu. What do you enjoy doing outside of the kitchen / work life? How do you unwind? Cooking comes first and work tends to keep me pretty busy these days! The business has expanded a lot recently and we’re only continuing to do so, so I’m not sure when I’ll find the time. But I do love motorcycles and ride them when I can - I’ve got a few Ducatis. To me, it’s the perfect escape to clear my head, there’s just no other feeling quite like it. I also head to my farm with the family for a weekend wherever I can. Aside from the fact that I need to check on things there, it’s one of my favourite places to be. Tell us about your plans for 2017, what you have coming up, where people can see you etc. Us chefs tend to be a restless bunch and I’m no different! I have no plans to slow down and I’m always on the lookout for new opportunities. I’ve got a few really exciting projects on the go at the moment but to find out what, you’ll have to stay tuned! In three words, describe what food is to you… Simple, honest and most of all: delicious! www.tsvfood.com.au

events

Happenings W H AT ' S O N A R O U N D T H E N O R T H T H I S Q U A R T E R

TAKE YOUR TASTEBUDS AROUND THE WORL D EVERY MONDAY IN MARCH, 2017 THE PIER RESTAURANT, TOWNSVILLE Take a little trip around the world and enjoy four cuisines over four Monday nights. Each evening will feature three courses of the chosen cuisine, with a complimentary cocktail on arrival, for $75 per person. Menus will be available closer to each date so keep an eye on The Pier's Facebook page for updates! Bookings are essential for each night, so don't forget to call 4721 2567 or email hello@pierrestaurantandbar.com.au to save your seat.

ST PATRICK'S DAY AT C ROWN ON PALMER 18 MARCH, 2017 CROWN ON PALMER, SOUTH TOWNSVILLE St Patrick's Day falls on a Friday this year, but our friends at Crown on Palmer are letting the working folk party into Saturday as well! Celebrate Saint Patty's Day in true Irish style, rocking out with the Reclining Rockers from 2pm - 8pm, followed by Jeremy Romeo from 8pm until midnight. They'll have great Irish specials, icy cold aircon and an atmosphere not to be missed! Party starts at 1.30pm.

JAM'S 7 T H BIRTHDAY 7 COURSE DEGUSTATION DINNER 6 MAY, 2017 JAM, SOUTH TOWNSVILLE Celebrate iconic Townsville restaurant Jam's seventh birthday with a luxurious degustation dinner designed for the discerning foodie. Enjoy seven courses, paired with seven stunning champagnes (including NV, vintage and rose), served by award-winning Matt Merrin and his dedicated team. Tickets are $240 per person and guaranteed to sell out. Enquire directly through the venue or at jamcorner.com.au.

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events

Happenings W H AT ' S O N A R O U N D T H E N O R T H T H I S Q U A R T E R

F ESTA I TAL I A N A 28 MAY, 2017 A TOUCH OF SALT, TOWNSVILLE Join A Touch of Salt for an Italian feast as their chefs deliver the fire and flavours of Italy with their own playful twist. All paired with delicious Italian wines and beers, this feast of the senses is another feather in the cap of A Touch of Salt's calendar of events and we have no doubt that tickets will move quickly. Tickets are $20 per person and food / drink vouchers will be currency on the day. Secure your patronage via townsvilletickets.com.au from March 27 or visit atouchofsalt.com.au for more info.

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social snaps

The Scene O T T O ' S 5 0T H B I R T H D AY S T R E E T P A R T Y & F O O D T R U C K F I E S TA @ WA R R I N A A R C A D E

1. Andy Walls & Jade Holland 2. Jessica Kimberley & Reece Meinecke 3. Hannah Smith, Cassie Rice & Jess Hardy 4. Matthew Tilmoth & Dee Harrison 5. Michelle Gould, Cherie Pope & Cheryl Mackenzie 6. Bettina & Dave Naughton

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Offer includes a small pizza when you purchase any beverage. Not valid on weekends or public holidays. Not valid in conjunction with any other offer.

Stockland Townsville, 310-330 Ross River Rd, Aitkenvale Ph: (07) 4779 2375 Fairfield Central, 2-30 Lakeside Dr, Townsville Ph: (07) 4778 3829

www.stellarossa.com.au

social snaps

The Scene THE TOWNSVILLE FOOD MAGAZINE O F F I C I A L S A N TA WA I T Z O N E @ C A S T L E TO W N

1. Nareeda & Lauwana Blackley & Ryder Lacey 2. Chris, Maryanne, Jonathon, Whitney & Annaliese Garget 3. Dashelle Jackson & Courtney Williams 4. Isaac, Emily & Taylah Stewart 5. Lilly, Hannah, Ariana, Peter and Zeruiah Thomas-Hall 6. Olivia, Phoebe & Patrick Lavercombe

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RELOCATING SOON:

Hermit Park Shopping Centre, 124 Charters Towers Road, Hermit Park

Cakes and Cheesecakes . Fruit Tarts . Macarons . Eclairs . Muffins . Pastries . Bread Gourmet Pies, Quiches and Sausage Rolls . Catering for Weddings and Special Occasions

A. 2/161 BUNDOCK STREET, BELGIAN GARDENS

P. 0400 551 701

April Easter Holiday

Movie Nights Tuesday 4th & 11th Thursday 6th & 13th Saturday 8th & 15th

Book the ‘Secret Garden’ for your next party or get together 3 PALMER STREET, SOUTH TOWNSVILLE . 07 4976 9990 . GRILLD.COM.AU

social snaps

The Scene A U S T R A L I A D AY @ R A M B U TA N

1. Amy Spottiswood & Emily King 2. Bahman Mansoor & Sepiden Rouhi 3. Bertalan Marosi & Daxl Cunington 4. Chrisi Mains & Sheree McKenzie 5. Max Kluth, Sophie Aston & Lourie Crayston 6. Nick & Nicola Starkey

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the menu

from the editor

L I K E TO ‘ P I C ’ AT YO U R FO O D ? Tag us in your food and drink photos with #tsvfood for @townsvillefoodmagazine and we will share our faves! 82

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G E T S O C I A L A N D S H O W U S W H AT YO U ' R E E AT I N G , D R I N K I N G A N D C O O K I N G - AT H O M E A N D A C R O S S TO W N .

@relishtsv

Mmmmm #montecristo #bigbreakfast #breakfastlover #freerangeeggs

@tsvfoodies

Monday... ok, but first coffee! #caffeinefix #coffee #mondayitiscure

@smack0781

at The Ville #imaginetsv #tsvfood

@mrjetsetterrane

Celebrating a great year at #DonnaBionda #LaneWayEats #CityLane

@rai_86

Homemade pumpkin soup with turmeric bread #sunday #soup

@townsville.lovesyourbusiness

And then I found these @ottosmarket #chocolate #chocolatelover#

social media

#tsvfood

@llama.jam

When you have nothing else in your fridge but leftover cheese, it becomes lunch and all becomes good with the world #sorrynotsorry

@michels_restaurant

The new menu has taken off with a bang! #confitduck #baklava

@tsvfoodies

Still dreaming about these Beesting cronuts. That sticky caramel!! @threeloavesbakehouse

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the menu

MOSTLY P L A N T- BAS E D , W HO L E FO O DS A ND V E G E TA R IA N, HAZE L & CACAO I S A STU N N I N G FO O D A ND R E C IPE B LO G , FOUNDED A N D N U RTU R E D BY TOW N SV ILLE FO O D IE , TA LIDA VO INE A . A FEAST FOR N OT O N LY YO U R HE A LTH, B UT A LS O YO UR TAST E B UDS A ND MOST CERTA I N LY , YO U R E YES , TOW N SV ILLE FO O D MAG AZ I N E IS PRO UD TO BRING YOU A SN E A K P E E K O F THI S GO R GEO US , W H O LES O M E S M O R G AS B OA R D. FOR MORE, VISIT HAZELANDCACAO.COM

V E G A N C H O C O L AT E B U C K W H E AT WA F F L E S Waffle mixture: • 1 cup buckwheat flour • ¼ cup almond meal • 1 tsp baking powder • 2 tbsp cacao powder • 1 tsp vanilla extract 1. 2. 3. 4.

• 250 ml of coconut milk • 2 ripe bananas - mashed Chocolate Sauce: • 2 tbsp coconut oil • 2 tbsp cacao powder • 2 tbsp maple syrup

Mix waffle ingredients together in a bowl until well combined and batter is formed. Cook according to waffle makers instructions. Choc Sauce: combine all ingredients in a small bowl and mix until smooth & well combined. Top waffles with chocolate sauce, berries and coconut yoghurt. HAZELANDCACAO.COM

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the menu

S W E E T P O TAT O A N D P E R S I M M O N S A L A D W I T H P O M E G R A N AT E S • • • •

1 large sweet potato Cajun spice to taste Salt to taste 2 large handfuls of baby kale leaves or greens of choice

• 1 -2 persimmon • ¼ cup pomegranate seeds • crumbled feta cheese or vegan cream cheese –optional • Drizzle of olive oil and lemon juice

1. Begin by peeling your sweet potato and cutting into small cubes. 2. Place sweet potatoes in a baking tray and drizzle with olive oil, salt and Cajun spice. 3. Roast in oven for about 30 min at 180 C or until golden and crispy looking. 4. Slice persimmons into thin rounds. 5. Once sweet potatoes have cooked and cooled slightly assemble your salad using all your salad ingredients and drizzle with a little extra olive oil and lemon juicey.

HAZELANDCACAO.COM

the menu

ROASTED FIGS WITH HONEY AND ROSEMARY ENOYED IN SALADS, DESSERTS AND EVEN ON THEIR OWN, THE HUMBLE FIG IS ABOUT AS VERSATILE AS A FRUIT CAN GET.

• 6-8 fresh figs • 1/3 cup honey • 4 large sprigs fresh rosemary

GET 'FIGGY' WITH THESE GORGEOUS, PLUMP PODS OF GOODNESS THIS AUTUMN WITH THESE EASY RECIPES.

Heat the oven to 190°C. Wash and stem the figs. Slice in quarters in a baking pan. Drizzle the honey over top and cut the sprigs in half and tuck between the figs. Grind fresh pepper over everything. Roast for approimately 15 minutes, or until the honey becomes dark and caramelised. The figs should not be too soft - you should to be able to pick them up with your fingers. Let cool for about 10 minutes before serving. Arrange on a plate with soft cheese, crackers and ham or prosciutto. Drizzle the juices and honey left in the pan over the figs and cheese.

MAK

ING THE RE S SHA CIPES? E RE T HEM !

#tsv fo

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the menu

FIG JAM Makes 3-4 cups (1000ml)

FRESH FIG, PROSCIUTTO, AND ROCKET SALAD WITH PA R M E S A N S H AV I N G S

• 900g figs, stemmed and cut into ½-inch pieces (about 4 cups sliced figs)

• 2 tablespoons balsamic vinegar

• 1½ cups (300 grams/10.5 ounces) granulated sugar

• ½ teaspoon Dijon mustard

• ¼ cup water

• freshly ground black pepper to taste

• ¼ cup lemon juice

• 6 tablespoons extra-virgin olive oil

• Pinch of salt

• 1 large bag of rocket

• 1 vanilla bean, split and seeded

• 6 firm-ripe green or purple figs

• 1 cinnamon stick

• 6 to 8 large thin prosciutto slices • a piece Parmigiano-Reggiano

Place all ingredients in a medium saucepan and bring to a boil until sugar dissolves, stirring occasionally. Reduce heat to low and cook figs, uncovered and continuing to stir occasionally, for 30-60 minutes or until the liquid is thick and sticky and drops heavily from the spoon. Remove from heat and discard vanilla pod and cinnamon stick. For a chunky jam, gently mush large pieces of figs with a fork or potato masher or for a smoother jam, process in a food processor. Spoon jam into jars, leaving ¼ inch space and close with lid. Let cool to room temperature, then refrigerate. Store jam in the refrigerator for up to 2 months. Perfect with either sweet or savory dishes like scones, muffins, breads, or cheeses.

In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emusified. Transfer rocket leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Halve 6 prosciutto slices lengthwise. With a vegetable peeler shave thin slices from Parmigiano-Reggiano. Toss rocket with about 3 tablespoons vinaigrette. Arrange figs, prosciutto and Parmigiano-Reggiano shavings in salad and drizzle with remaining vinaigrette.

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the menu A PEAR A DAY KEEPS THE DOCTOR AWAY! WITH THEIR SOFT, BUTTERY FLESH AND CRUNCH AND TANG OF THEIR SWEET SKINS, PEARS ARE BACK IN A BIG WAY. TRY THESE RECIPES AND SEE WHAT ALL THE FUSS IS ABOUT - WHY SHOULD APPLES GET

BAKED PEAR WITH R I C OT TA , C I N N A M O N , H O N E Y A N D WA L N U T S • 4 pears, halved leaving stems intact • 200g low-fat fresh ricotta • ½ teaspoon cinnamon (or to taste) • 2 tablespoons honey • walnuts, roughly crushed

ALL THE ATTENTION ANYWAY? Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Use a teaspoon to scoop out the seeds and center core of each pear half to make a round hollow. Place the pear halves on the lined tray.

MAK

ING THE RE S SHA CIPES? E RE T HEM !

#tsv fo

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Mix cinnamon in with ricotta and spoon into the hollows in the pear halves. Drizzle with honey and sprinkle with walnuts. Bake in oven for 25 minutes or until pear is tender. Divide pear halves among serving plates. Drizzle with honey, crushed walnuts and a sprinkle of cinnamon.

the menu

SPICED WINE-POACHED PEARS

P E A R A N D B LU E B E R R Y TA R T • Pre-made pie crust

• 1 bottle red wine

• ¾ cup confectioner’s sugar

• 1 cup sugar

• 6 tbsp unsalted butter, softened

• 1 cinnamon stick

• 1 large egg, room temp

• 8 whole cloves

• ¾ cup almond meal

• 3 pods star anise (optional)

• 1 tbs gluten-free baking mix

• 6 firm but ripe pears-stems left on, peeled, halved and cored

• 1 tbs almond extract • 4 pears peeled, cored and thinly sliced • container of blueberries

In a large, lined slow cooker, stir together the wine, sugar, cinnamon, cloves and star anise, if using. Add the pear halves and arrange, round side up, in an even layer. Add water, if needed, so that the pears are submerged. Cover and cook on high heat until the pears are fork-tender, about 2 ½ hours. Using a slotted spoon, transfer the pears to bowls. Top with ice cream and drizzle with a little of the cooking liquid.

In a bowl, whisk butter and sugar together until smooth. Add in egg and continue mixing until mixture is creamy and smooth. Now add in almond extract, almond meal, and baking mix and continue blending. Pour mixture into pre-made pie crusts. Place pears and blueberries over the mixture. Bake on 180°C for 25 minutes or until the top is brown.

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from the editor

directory

Directory D I S C O V E R A N E W FAV O U R I T E

KEY:

DISABLED ACCESS

COOKING CLASSES

FUNCTIONS, EVENTS, WEDDINGS

CHANGEROOM FACILITIES

PHONE ORDERS ACCEPTED

ORDER ONLINE

GREAT VALUE

BYO DRINKS

RESTROOMS AVAILABLE

DELIVERY

FREE WIFI

FAMILY FRIENDLY

CASH ONLY

EFTPOS AVAILABLE

TAKEAWAY AVAILABLE

BEER ON TAP

INTIMATE DINING

GLUTEN FREE OPTIONS

AMEX ACCEPTED

BREASTFEEDING FRIENDLY

BAR

GROUP BOOKINGS

VEGETARIAN OPTIONS

PET FRIENDLY

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(UNDER $15)

www.tsvfood.com.au SPECIAL FEATURE

directory

CROWN ON PALMER Tuesday to Sunday 12 noon - late

A nautical escape where cool breezes, sweeping marina views, a cold beer and great food await. Including kids room, sports bar, deck, restaurant, live entertainment and the classic Sunday sesh. Just five minutes from the city centre (yet a world away), perfect for your next function.

(07) 4724 0405 69 Palmer St, South Townsville www.crownonpalmer.com.au Map: M3

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directory

KOMBI KEG NQ We can pop up any place at any time!

Set to make your occasion the most memorable one yet! Gertie will be the life of the party, helping to keep your guests refreshed and entertained (did we mention she has a 55 inch television?). We are available anytime, and any venue from your backyard, gardens, even a warehouse!

(07) 4724 4441 Any place that can fit a bus (but she does sleep in Townsville) www.kombikegnq.com.au

MICHELANGELOâ&#x20AC;&#x2122;S PIZZA & PASTA Open 7 days 4.00pm - 9.00pm Home Delivery 6.00pm - 9.00pm

Michelangeloâ&#x20AC;&#x2122;s Pizza & Pasta Bar 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.

(07) 4755 1978 117 Bamford Lane, Kirwan www.pizzaandpasta.com.au Map: 7F

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THE REAL BURGER CO. Mon-Thu: 10.00am - 8.00pm Fri: 10.00am - 9.00pm Sat: 11.00am - 9.00pm Sun: 11.00am - 9.00pm

Reception: 6.00am - 10.00pm Restaurant: 12 noon - 9.30pm Bar: 11.30am - midnight

Rambutan is Australia’s first ever five-star ‘glampackers’ resort, providing accommodation to a multitude of travellers

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

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.

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

directory

RAMBUTAN

Packed with flavour and freshness, with unique and creative combinations.

(07) 4771 6915 113 - 119 Flinders Street, Townsville www.rambutantownsville.com

(07) 4721 1154 66 Bayswater Rd, Townsville

Map: L/M3

Map: J5

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from the editor

FOOD

$5 vouchers

ENTRY

DRINK

$20 per person

$4 vouchers

S RIVERSIDE

A Touch of Salt

Join us for an Italian feast as our chefs deliver the fire and flavours of Italy with our own playful twist. All paired with delicious Italian wines and beers.

D UN A from 12pm 8 MA

TICKETS ON SALE MARCH 27

townsvilletickets.com.au PRE-PURCHASE TO WIN!

Pre-purchase and go into the running to WIN a VIP package to our next festival, to be held July 2017, valued at $250!

ATO U C H O F S A LT.C O M.AU

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