Townsville Food Magazine Issue 14 - Spring by Townsville Food Magazine

issue 14 // spring 2017 // YOURS FREE

Weddings, parties, anything at MERCURE TOWNSVILLE

THE FATHERS OF FOOD Celebrating Fathers’ Day with local legends

THANKS, TOWNSVILLE A year of events in review with one of our favourite food institutions

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

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win television presents

October 12 - 14

Featuring

reception tables and display by mercure townsville, plus exhibitors for food, event and planning ideas for your special day. thousands of dollars in wedding-related prizes to be won!

tsvfood.com.au // #tsvfood

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HE AD INTO C AST LETOW N FO R

HAUNTING, HAIR-RAISING

HALLOWEEN FUN S S atu rday Octo ber 28

Dress up and join us

for a day of frightfully fun activities includingâ&#x20AC;¦

Live Radio Broadcast

with the Horrifying Hit FM Team

Freaky Free

Fairy Floss & Face Painting

A Spine-Chilling Scavenger Hunt

Bloodcurdling

Balloon Creatures

Phantomosmigorical Prizes

Check castletown.com.au

TOWNSVILLE FOOD MAGAZINE

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THE PERFECT MATCH

at Michels

When it comes to pairing wine with food let’s ask Tanya Roberts to mix it up.

Dining out is all about the experience, and enjoying time with friends and loved ones. If you are a lover of food and wine, matching these two elements can really enhance your evening.

wine matches. A classic match for natural oysters is sparkling wine or champagne.

However, it doesn’t have to make or break your

Next step is to pick a prominent flavour in the

evening. The majority of wine consumed, usually

dish and match your wine with that flavour. A

occurs before or after your meal, with only a few

lot of times it is the sauce rather than the main

sips taken while eating. Therefore, I say, don’t

ingredient that you match with your wine. Is

over think it. Life is complicated enough already.

it a creamy sauce, tomato based sauce or a

There are a couple of simple rules:

silky red wine jus? For a creamy sauce match

Drink and eat what you like

red such as Montepuliciano, Sangiovese, or

Look for balance and match the wine to the most prominent element in the dish

W H AT D O E S T H AT M E A N ? Drink and eat what you like. Choose a wine

chardonnay. For tomato based sauces, a light a light pinot noir go well. For steak with red wine jus, it’s a shiraz or Cabernet Sauvignon. These wine and food matches hold the same weight. For example, a hefty shiraz is the drink equivalent of a feisty red wine jus.

you like to drink by itself. Even if it is not the

If you are really after an amazing food and wine

perfect match for the food you have chosen,

matching experience, let the restaurant take you

at least you will enjoy what you are drinking.

on the journey. Choosing a degustation menu

The same rings true for food. If, for example,

with a wine pairing is always a good place to

you don’t like oysters, no wine is going to

start. Allow your waiter to explain the food and

make them taste good to you, even if it is

wine connection and just enjoy the experience.

recommended to be paired with oysters. Look for balance with the food and wine. By that I mean consider the richness or weight of the food compared to the wine. This is the secret behind all good food and

7 PALMER ST, SOUTH TOWNSVILLE TEL 4724 1460 MICHELSRESTAURANT.COM.AU tsvfood.com.au // #tsvfood

Come in and experience our new degustation menu matched with some of our new wines.

the round table

EXPERIENCE DEGUSTATION $95 E XC L . W I N E / *$ 145 I N C L . M ATC H E D W I N E ( 8 0 M L P O U R )

BAKED RICOTTA ( GFO) Red elk salad, char grilled asparagus and Middle Eastern spiced tomato jam *CLOVER HILL CUVEE - PIPERS RIVER, TAS ZUCCHINI FRITTERS Baba ganoush, tomato concasse, fetta and tempura stuffed zucchini flower *TAYLORS ST ANDREWS SINGLE VINEYARD RIESLING - CLARE VALLEY, SA LOCAL BUG TORTELLINI Creamy bisque sauce, parsley puree, parmesan croutons and confit tomato *TRIENNES ROSE - PROVENCE FRANCE PORK AND SCALLOPS ( GFO) Pressed pork hock, seared scallop, minted pea puree and slow roasted tomatoes *LOUIS JADOT BOURGOGNE ROUGE - BURGUNDY FRANCE BURNT ORANGE SORBET DUCK CROQUETTES Rhubarb fondue, Asian slaw and toasted peanuts *ULITHORNE DONA, GRENACH SHIRAZ MOURVEDRE - MCLAREN VALE, SA TRIO OF CHOCOLATE Bitter chocolate tart, dark chocolate ice cream and white chocolate mousse with salted caramel *ESPRESSO MARTINI

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

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a spring in our step

We have come such a long way since publishing our first issue in the winter of 2014, but we remain as passionate as ever about sharing the North’s culinary stories and encouraging you all to eat seasonally and buy locally. We have opened a new chapter here at TFM HQ with a new-look team. This team brings with it, unsurpassed creativity and innovation - proud to be the first and only dedicated food magazine in North Queensland. As the times change, we are working to evolve with them, so watch this space. We have some pretty massive plans in the pipeline for the tail-end of this year and beyond. Follow us as we bring you the stories and profiles you already love... plus so, so much more. In this issue, we spend some time in the tropical surrounds at Mercure Townsville. Coming in to Spring, the weather is swiftly heating up and there are few better places to be than poolside, downing refreshing cocktails and sampling their new menu.

spearheaded by Otto’s Fresh Food Market. These guys are killing it on the culinary landscape in Townsville and, just like us, have you guys to thank for your support. So here’s to you, Townsville! We also have the best Spring recipes from lamb to avocadoes, we chat to North Queensland’s very own MasterChef finalist Tamara Graffen and are super proud to welcome you to our newest department, “Home Grown” where each issue, we explore our own neck of the woods and meet some of the North’s primary producers. To live in a food bowl like ours and not celebrate it should be a deadly sin. We hope you love this issue of TFM and we would love to hear your thoughts, ideas and suggestions for future issues. You can get in touch with us via our new website or social pages (details below) or, if perks are your thing, be sure to jump online and fill out our reader survey. There is a legendary prize up for grabs that should put a ‘spring’ in your step! Check out the opposite page for more info.

We also check out the ‘year that was’ when it comes to those feasts both for the eyes and stomach. Yes, we are talking about those amazing events

On the Cover Smoked salmon and cucumber canapés with dill emulsion (GF). FOOD BY Mercure Townsville STYLING BY Jaimie Archer PHOTOGRAPHED BY Cathy Friel

JAIMIE ARCHER

Founder, Creative Director, Food Writer

KATE ROBINSON Media Sales Executive

ADVERTISING AND EDITORIAL ENQUIRIES: info@tsvfood.com.au

Hello and welcome to the Spring edition of Townsville Food and, very excitingly, the beginning of our fourth year in print!

SARAH HOLMES Graphic Designer

JOSH ALSTON Food Writer

Townsville Food Magazine is published quarterly by J L Archer T/A Townsville Food Magazine (ABN 50 546 350 509), PO Box 399, DEERAGUN Qld 4818. Contents of Townsville Food Magazine are subject to copyright. No part of this publication may be reproduced without written permission from the Publisher. The views and opinions of authors and advertisers do not necessarily reflect the opinions of 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.

tsvfood.com.au // #tsvfood

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Fancy in seven days? There is a very simple way to become a part of Townsville Food Magazine. Tell us about yourself and what you love (or, not-so-love) about us and Townsville’s food and hospitality scene in our 2017 Reader Survey.

Complete the survey now at TSVFOOD.COM.AU/SURVEY

Thanks to our prize partners

T’s + C’s apply. Visit tsvfood.com.au for full details.

TOWNSVILLE FOOD MAGAZINE

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tsvfood.com.au // #tsvfood

what’s inside

Spring

ISSUE 14 | SEP - NOV 2017

Mercure Rising

The Scene

Whether it be a buffet breakfast or a formal wedding event, with the perfect balance of picturesque charm and modern elegance, Mercure Townsville is hot-to-trot on the local culinary scene and there are so many reasons why.

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

The Beefsteak & Burgundy Club with Gail Woodward.

Our gathering of industry experts meet once again to discuss all things food, from restaurants to the best in fresh produce.

We chat with North Queensland’s own MasterChef finalist Tamara Graffen.

The Round Table

Home Grown We chat to some of the best and most valuable primary producers in North Queensland. This issue: Bellasato Farm, Hinchinbrook.

Townsville’s Fathers of Food Join us as we celebrate Fathers Day and the human side of Townsville food, with the leading men in the local industry.

Meet Up

Q & A Exclusive

#tsvfood Get social with us on Instagram.

The Menu This season’s recipes.

So Glad You Could Join Us

Directory

We reminisce on the wonderful events curated by Otto’s Fresh Food Market in 2017.

Navigate Townsville’s best foodie places and where to find TFM.

Photograph: Food by Lamberts Fresh Produce

TOWNSVILLE FOOD MAGAZINE

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

we just love... LET’S TACO ‘BOUT IT We check out food trends here at TFM, all the time. We consider some to be good and, some just aren’t. And while we don’t generally play the role of ‘food critique extraordinaire’, we do like to find and subscribe to the odd trend that actually, sends the office into a bit of a frenzy. So here we go. Here is the dish that we at TFM HQ agree is this season’s hyper-regional favourite. The one that will have tastebuds going absolutely troppo for at least the next six months. Actually, lets up those odds and call it 12 months (given how hot we all know the weather is about to get). Tacos. These delicious little monstrosities are the NQ order of the day. There are plenty of places around town that specialise in these tiny stars, in fact, no matter how much effort we put into our tortilla-wrangling skills, we simply can’t list them all. So we won’t. We just suggest you grab some mates, dress comfortably and head out to find the best flavours for yourself. Use our hashtag while you’re at it... #tsvfood.

ibe to

Subscr

we just love...

events

STOP AND SMELL THE ROSÉS

OKTOBERFEST @ THE BREWERY

Call it rose-tinted glasses, but this spring, we have fallen in love with Rosé.

Prost! The Brewery Townsville will be celebrating again this year on October 4 from 11am with a celebration boasting German style beers, street food, music and entertainment.

A refreshing wine that is largely dry, and of varying shades of rose or pink, it is the perfect drop for our hot and humid Townsville evenings. A light dry rosé makes a welcome addition to any barbeque, and pairs perfectly with seafood, shellfish and spring salads. For a variation, try a vintage rosé Champagne with a rare roast lamb or a game meat such as pheasant. Our recommendations: Turkey Flat Rosé 2017 (RRP $17.95) Region: Barossa Valley Mr Mick Rosé 2016 (RRP $14.99) Region: Clare Valley Bird In Hand Pinot Rosé 2017 (RRP $14.99) Region: Adelaide Hills tsvfood.com.au // #tsvfood

Tickets are available at stickytickets.com.au

subscribe and win! GET DIGITAL WITH US Want to keep up to date with all of the events, deals and news from the Townsville food scene? Sign up to our reader newsletter via our website at tsvfood.com.au and you will know your finger is firmly on the pulse. You could also win a 12 month subscription to Townsville Food Magazine, and one of three bottles of Turkey Flat Rosé. Terms and conditions apply, see our website for info.

playing favourites

new to townsville

events @ a touch of salt

LOTUS SAIGON Lotus Saigon has opened its doors on Gregory Street, North Ward and our resident food sleuths are more than impressed! Combining traditional Vietnamese fare with casual dining, the restaurant has been collecting rave reviews since opening its doors in early August. Owner Kim Nguyen has brought a taste of Saigon to town with her aromatic beef Pho soup and Vietnamese fried chicken. A crowd favourite on their lunch menu is Banh Mi, a nod to Vietnam’s French colonial past. A baguette packed full of paté, fresh and pickled vegetables and cold cut meats... we dare you to tell us it’s not incredible. And, if your sweet tooth is beckoning, its hard to go past the Kem Chien; fried ice cream with a crispy pastry shell topped off with a palm sugar caramel. Just go there. Pho-real. Lotus Saigon is open for lunch and dinner 6 days a week from 11am ‘til 2pm and Dinner from 5:30pm ‘til 9:30pm. (Closed Tuesdays).

SHORE HOUSE Perched on the Strand and showcasing panoramic views across Cleveland Bay to Magnetic Island, Shore House has quickly cemented itself as the go-to destination for casual dining with a killer view. Reminiscent of a North Queensland beach resort, Shore House is bringing modern Asian Cuisine together with the best of local flavours. A mouth watering share-style menu, includes pork bao, truffle mushroom spring rolls and crispy duck leg. Offering an extensive wine list, craft beer and cocktails, its easy to spend all afternoon on their deck soaking up the sun and enjoying our beautiful city. So easy in fact, it’s pretty much a ‘shore’ thing.

BEEF + BAROSSA The team at A Touch of Salt will be showcasing some of the best food and wine from the Barossa Valley again on Sunday afternoon, September 17. Join them riverside in the city for food, wine, beer, live entertainment and lucky door prizes. Tickets are $15 and can be purchased from townsvilletickets.com.au SALT H OF O UC AT

MOVIMIENTO

PRES

ENT S

Shore House is open Wednesday - Thursday from 5pm ‘til 11pm and Friday - Sunday from 12 noon ‘til 12 midnight. Be sure to book if you’re looking for a water view. Flavours

events RETURNING NOVEMBER 2017

MELBOURNE CUP The race that stops the nation returns on November 7. Be sure to follow the Townsville Food Magazine Facebook page to keep up to date with news on luncheons and packages at some of our favourite venues across town. Functions to look out for: Jam, Townsville RSL, Michels Restaurant, Pier Restaurant and The Ville Resort-Casino.

Be the first to know festival date and details. Sign up to our mailing list at atouchofsalt.com.au or follow us on Facebook.

FLAVOURS OF LATIN AMERICA JOIN US TO CELEBRATE El Dia de Los Muertos [THE DAY OF THE DEAd]

This event has been a roaring success two years in a row, and it returns this November, set to be no different. In celebration of ‘El Dia de Los Muertis (The Day of the Dead), enjoy live entertainment and delicious South-American inspired food. Follow A Touch of Salt for more info around the return of this highly anticipated event. TOWNSVILLE FOOD MAGAZINE

Mercure cover star

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WHETHER IT B E A B U F F ET B R EA KFAS T O R A FO R MA L W E D D I NG E V E NT, W ITH THE P ER F EC T BA L A N C E OF PIC TU R E S QUE C H A RM A ND MO D E R N E LEG A NCE , MERCURE TOW N SV IL L E IS H OT-TO-TR OT O N T H E LO CA L CULI NA RY S C E NE A N D TH ER E A R E SO M A NY RE AS O NS W H Y.

ositioned in the heart of kitchen, catering and event staff that options, Celsius offers a seasonal menu that will no doubt delight the palette. our great city, Mercure are dedicated to making every detail Townsville is an memorable, beautifully appointed décor, You see, here at Celsius, it’s all about award-winning boutique delectable cuisine and impeccable relaxed and simple food, gracing a touch hotel, set on 11 acres of exquisitely service, Mercure Townsville really is the of global influence … all uniquely fused landscaped, tropical gardens. As well complete package when zoomed in on with our tropical northern way of life. as the stunning scenery, Mercure just that little bit closer. Townsville caters not only to visitors, One of the most wonderful things about Let’s take a look. but also the public, has a number of Celsius at Mercure Townsville is that gorgeous function spaces to choose is an all-day dining establishment There are few smells that can rival a warm, freshly baked loaf of bread oritbuttery croissant in the morning from and is home to the fab Celsius meaning you will find it open for CELSIUS RESTAURANT and when done well, it can truly be the best thing since…breakfast, well, sliced bread. Restaurant. lunch and dinner, each and Set by Mercure Townsville’s centrepiece every day. This is great on so many Luckily forjust us, shelve Townsville boulangerie stalwart Jean-Pierre Artisan Bakery is killing it On the surface, one could resort-style pool, the food at Celsius is as levels, one of those being, that it helps Mercure Townsville as another artisan hotel sourdoughs, flaky croissants and delicate pastries on the daily. with delicious fresh and inspiring as the ambiance us figure out where to start telling you which, while a wonderful asset to surrounding the restaurant itself. about it - at that breakfast, of course. And now, they are focusing on their wholesale operations to ensure these our tourism industry, doesn’t really beautifully handcrafted treats are even more widely available for us all to enjoy. command a visit by locals. But boasting Featuring both indoor and outdoor dining Celsius is renowned for its lavish and tsvfood.com.au // #tsvfood

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rich daily breakfast buffets, and it is certainly no wonder why. Understanding that mornings are hard enough as it is, they sort the quandary of ‘what should I eat in order to get moving today?’ somewhat easily, with their International Full Buffet Breakfast. It seriously offers the best of everything. Poached, scrambled and fried eggs. An omelette station (we promise you didn’t read that wrong). Classic bacon and sausage are there too. And we can’t forget sautéed mushrooms, grilled juicy tomato, golden hash browns, pastries, seasonal fruits, cereals, yoghurts, seeds, nuts and more. Yes, we said ‘more’.

There is a super-fun (and ultra indulgent) pancake station, as well as some random kitchen fun gracing the feast on weekends, depending on how the crew in the kitchen feel. We have seen them mix things up with such additions as mini eggs benny, breakfast burritos, and breakfast pizzas. They all love a ‘special appearance’. And, what breakfast is complete without a hot cup of barista-made coffee and a selection of icy cold fruit juices? It’s not even a question, because these are all there too. We should point out here that the buffet breakfast at Celsius is by no means restricted to guests of the hotel. You,

your Grandmother, your friend Evan’s eight kids (and their friends), as well as your child’s soccer coach are all welcome here. But, if you have a hefty number of people coming, please be courteous enough to lock in a prior booking. Guests and visitors to Mercure Townsville can also enjoy full a la carte dining at Celsius for both lunch and dinner, a convenient seven days a week. Featuring the option of dining inside or in the refreshing breeze on the poolside deck, Celsius offers a menu that is sure to delight the palette. Changing with the seasons, each menu blends modern Australian specialties with dishes that TOWNSVILLE FOOD MAGAZINE

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draw inspiration from cuisines around the world, all while devoutly utilising seasonal produce and ingredients of the highest quality, sourced from around the North Queensland countryside. Headed up by Davis Kwarcianyi, the Celsius kitchen is one that really takes pride in its work. We could talk for hours about the visual impact the dishes at Celsius have as they land on the table. These aren’t just dishes, but works of art. Who would think that a plate of brisket and root vegetables could make a diner so excited? Trust us, it can. We’ll make special mention here of just a couple of the dishes from Celsius’ new Spring menu. Firstly, the Smoked Beef Brisket with parsnip puree, roasted beetroot, macadamia and broccolini. This robust and succulent meaty dish will fall apart as you eat it and the beautiful smokey flavour is on point. The contrasting colours of the fresh produce just pop off the slate crockery and seem to simply holler ‘spring’. It all just works so well. For a mind-blowing dessert, try the Coconut Ice Cream Sandwich served with chocolate chip cookie and pineapple syrup. This dish has the tsvfood.com.au // #tsvfood

perfect amount of richness and a scattering of sorbet that could melt hearts just as quickly as it melts in your mouth. But if sweet curtains to a meal aren’t really your thing, then we can very highly recommend the Gallo cheese board to end your degustation. Starring a trio of cheeses sourced from Gallo Dairyland just 350km north of Townsville, and supported by quince paste, mixed nuts and water crackers, this is the perfect accompaniment to a relaxing poolside glass of vino. At Celsius, you can expect urban food, unsung heroes and some guilty pleasures to satisfy your appetite, with a smorgasbord of fresh dishes which ensures that, no matter your age or taste, there’s always a delicious option on offer for you.

MERCURE SUNDAYS They say that Sunday is the day of rest, and we take that to mean that it should be spent sipping cool drinks in the sunshine, with a side of bar snacks and good mates. We blatantly refuse to let a looming

Monday morning spoil our fun (especially in our picturesque Spring weather), and as such, like to finish our weekends on a high note - with Mercure Sundays. Every Sunday from 1pm until 5pm, Celsius Restaurant and Bar chills out and transforms to host one of Townsville’s best and newest Sunday sessions. With free entry to relax and enjoy live music (featuring the talented likes of Caitlin Cox, Elise Teitzel, Fraser Yuill Scott and Sugar - Jazz Band), flowing cold beverages and delicious food, what’s not to love? If all this isn’t enough to get you over the line, then perhaps we should mention that the lagoon-style pool is also open for you (and/or the kidlets) to enjoy too. Speaking of the kids, they eat free when dining during restaurant hours. So make a day of it and kick on after lunch in the restaurant, or come a bit later and stay for dinner. Either way, an afternoon at Mercure Sundays is pretty much guaranteed to delay the inevitable onset of Mondayitis… if only for a little while.

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WEDDINGS, PARTIES, ANYTHING Planning an event but would rather die than get stuck with a handful of helium balloons and a bland canapé platter? Never fear, as Mercure Townsville is one of the best in town when it comes to hosting functions. Everything from small business meetings, to trade shows and expos, private and corporate parties, and gorgeous weddings are all in a days work for the team at Mercure.

Industry Academy ‘Designer of Dreams’ awards, Mercure Townsville are proud of their ability to deliver their product and service to their brides and grooms with passion and professionalism. In a time-hungry age where far flung family, friends and relatives find it increasingly difficult to come together, a wedding is a momentous occasion and one that Mercure Townsville has a wonderful ability to make incredibly magical.

Along with the dining options at Celsius Restaurant, the hotel offers a range of private indoor and outdoor event spaces to cover any sized event for up to 300 people. Meetings and conferences assume a more relaxed pace at Mercure Townsville, with their ten function rooms all boasting plenty of inspiring natural light, along with the latest conference technology - not to mention state-of-the-art food and beverage - all at competitive pricing.

GETTING FESTIVE

But the real jewel in the Mercure crown has to be their award-winning weddings. Named both Queensland and national winners of ‘Best Hotel Reception Venue’ in the 2017 Australian Bridal

From lively cocktail parties to delicious lunch and dinner options, Mercure can help you celebrate the Christmas season in style, with four packages available and starting at $45 per person.

With the arrival of Spring, comes the realisation that the next three months will see us all frantically preparing for Christmas… and the parties that come with it! This year, Mercure Townsville is getting in on the festivities and offering a number of corporate Christmas party packages to help take the hassle out of your Yule.

Each available package includes room hire, staff service, private bar access, bon-bons, linen, crockery, centrepieces, decorations, and of course, beautiful food options. For more information on these events, be sure to contact the sales team at the venue on 4759 4908 or events@mercuretownsville.com.au (and we suggest you do so quickly to secure your preferred dates). It’s no secret that in this day and age, we all want to both work and play in style and comfort. And if we are talking about secrets, then it goes without saying that perhaps Mercure Townsville is one of Townsville’s best-kept ones. Offering an exceptional level of sophistication, comfort and calm, the centrally located Mercure is just the oasis you need after a busy day of meetings, family adventures or travel. So whether you are just starting your day in Townsville or winding it down, planning a business meeting, corporate soiree or a full scale function, or even just wanting to relax with a cool drink, Mercure Townsville is the perfect option. TOWNSVILLE FOOD MAGAZINE

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We invite you to enjoy the taste of

The finest Czech cuisine right here in Townsville

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

the round table

The

EACH QUARTER, TOWNSVILLE FOOD MAGAZINE IS HONOURED TO HOST A NUMBER OF FOOD AND HOSPITALITY INDUSTRY 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 in Townsville and across North Queensland. Expert contributors in a number of disciplines from fine dining to the best in barbecues, 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.

IF YOU ARE AN INDUSTRY PROFESSIONAL THAT WOULD LIKE A SEAT AT OUR ROUND TABLE, PLEASE CONTACT K AT E R O B I N S O N Media Sales Executive 0422 225 283 kate@tsvfood.com.au / info@tsvfood.com.au

Photograph: Food by Three Loaves Bakehouse :: Bakery Expert Contributor

TOWNSVILLE FOOD MAGAZINE

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BREAKFAST

LUNCH

DINNER

1 PALMER ST, STH TOWNSVILLE. 4721 4900 JAMCORNER.COM.AU tsvfood.com.au // #tsvfood

the round table

Epicurious WITH MATT MERRIN

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

POP UPS Around Australia and the world, we are seeing pop-up hospitality operations, often in the coolest locations, from high-end restaurants to cafés and bars appearing. This concept is occurring mainly in the bigger cities - in unused buildings and shipping containers.

LET SPRING BEGIN! We are so excited about Spring 2017, that the team and I started launching the menus early; kicking off with the new breakfast menu, followed by the lunch and dinner menus. Spring feels like such a fun, colourful and flavoursome time of year; how could we not bring this into the menu? I hope you pop in and enjoy some of the new dishes we have created for you.

Pop ups also include new start-up businesses, providing budding new restaurateurs the chance to experience running their own restaurant without the full cost of setting up one from scratch (full restaurant setups cost huge sums of money, often millions of dollars, depending on the size and fit out). In Brisbane, Fish Lane is quickly becoming Brisbane’s hip laneway with pop up restaurants, cafés and bars. The precinct is in an old laneway originally named Soda Water Lane - this is where an old water company operated out of for many years. The laneway offers an abundance of cuisines; Italian, Asian, Middle Eastern, Indian, Greek and American BBQ. Over the last few years we have also seen some BIG named international restaurants come to Australia setting up pop up restaurants. A couple of them include: Noma: A staggering 27,000 diners registered their interest to dine, pre-paying $485 a head to secure a booking. The 5,500 seats available sold out in four minutes, wow. Chef Rene Redzepi created a very Australian produce-inspired menu.

Fat Duck: This three-star Michelin restaurant was another pop up restaurant in Melbourne, curated by celebrity chef Heston Blumenthal. To trump Noma, The Fat Duck received around 300,000 online requests for booking with only 14,000 diners fortunate enough to get in. Guests this time, paid $525 per person, plus drinks on top.

JAM POP UP We have expanded, launching our very own temporary pop up - exclusively for cocktail functions - until the end of December. The pop up location is in our new venue at the rear of Oaks Gateway, corner of Dibbs St and Tomlin St South Townsville. The first floor venue boasts stunning views of the water, Flinders Street East, Castle Hill and Melton Hill. With a cool contemporary fit out, you will enjoy amazing sunsets and food is exclusively catered by JAM. If you are looking for a unique experience for personal, business or Christmas functions, contact us at JAM info@jamcorner.com.au. What happens after the pop up, you ask? Well, you might need to read the Summer edition of Townsville Food Magazine to find out! "Spring is nature’s way of saying, ‘Let’s party!’" - Robin Williams

“Spring feels like such a fun, colourful and flavoursome time of year; how could we not bring this into the menu?” TOWNSVILLE FOOD MAGAZINE

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FLOUR . WATER . SALT At Three Loaves, we respect that the best breads take days to prepare. We take three basic ingredients and turn them into wholesome, additive-free, traditional loaves.

Itâ&#x20AC;&#x2122;s the Artisan way.

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

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

Knead to Know

the round table

WITH ANDREW FRAZER

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

With Spring approaching we look forward to bringing some new fresh items to the shelves. It is a great time of year in Townsville and there is no better way to celebrate the change of season and second half of the year than with some good food and good weather. With Melbourne Cup functions already in the works, we have started to see enquiries into catering options both from customers in store as well as wholesale clients. We pride ourselves on creating new and innovative products offered in store but also by order. Catering options are endless; from breads, sweets, pastries and a large range of cronuts. We are happy to work with you on your order needs and budget. With the upcoming wedding ‘season’ we have definitely seen an increase in

customers stepping away from traditional cakes and looking for a more ‘rustic’ style. We tend to make a lot of ‘naked’ and ‘semi naked’ cakes which customers can put their own spin on with personalised decorations, cake toppers and flowers. Cakes can be custom ordered, and price is dependent on how many people to be served and preferred flavours.

it, but you can rest easy knowing we are already preparing for some delicious goodies come December.

Our cronuts and other sweet items are always really popular for dessert tables also. We are more than happy to take orders for these items and personalise them where possible.

Spring is also an amazing time of year for the markets. With the perfect weather and the market atmosphere in fine form, we love to attend the markets and enjoy the festivities.

Another good thing about this time of the year is the preparation for (dare I say)... Christmas items!

You can find us each week at both Willows Markets and Cotter’s Markets (near Flinder’s Square) on Sundays. We take a huge range of bread products as well as our delicious glazed cronuts. We love a chat and a friendly face!

We start soaking our fruits months in advance to guarantee depth in flavour. We know it’s early to be talking about

It is never too early to start discussing your catering options with us, our preferred means of contact is by email; greatbread@threeloaves.com.au. Our staff will then be in contact to further explore options to suit your needs.

“Another good thing about this time of the year is the preparation for (dare I say)... Christmas items! ” TOWNSVILLE FOOD MAGAZINE

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Off The Hook WITH MARK THE MONGER

Ingham Road Seafood has long been established as one of Townsville’s leading fresh seafood retailers over the past ten years. A local, family owned business, you can ‘meet the mongers’ as they give us the low down on the freshest and the best in seasonal seafood. In 2009 they did just that and Paula has been our Manager ever since (all while juggling her two beautiful children). Now well settled into life in Townsville, Paula knows our business like the back of her hand.

This issue we thought we should introduce you to our team because whilst we’ve owned the business for ten years we certainly haven’t done it all by ourselves! Not long after we took on the business is when Sue came through our doors. Sue is our longest serving staff member and has been with us for nearly nine years. She is now our Retail Shift Supervisor and has a wealth of knowledge about our products and business. About the same time, we attended a family wedding and caught up with our niece and her husband. After a few hours of chatting, we had convinced Paula that her and Rob should relocate to Townsville so she could help to manage our business.

Paula

When we purchased the business, a young filleter by the name of Adam was working here. Adam left us for a little while and then, 18 months ago, a much older and wiser Adam returned and is now one of our head filleters, delivery drivers and processors. Our other head filleter is Fani. Fani has just clocked up three years with us and is a much-valued member of the team (Fani is also a much better singer than Adam).

Two years ago we were contacted by a lady who was relocating to Townsville and who had plenty of seafood experience. We jumped at the chance of having her join our team and Deb has been with us ever since. Grant and Emma also joined our team at the same time. Both are great multi-taskers with Grant a delivery driver, processor and retail assistant and Emma a delivery driver, retail assistant and key holder for morning set ups. Emma’s quirky wit sure keeps us on our toes and laughing!

Sue, Trace and Emma (absent Mikaela and Deb)

Grant, Fani, Adam and Henry (absent Bryce and Heath

Four years ago, Trace joined our team and is a wiz at preparing our ready-tocook and pre-prepared products. With years of knowledge under her belt we would be lost without her. There is another young lady who is a great asset to us and has grown up with this business - our daughter Mikaela. Once she hit 14 she was ready to officially join our team, and now nearly 17, she has developed into a confident young lady who knows our business well. Hopefully she can put up with working with her parents a bit longer until she finishes year 12, when she will leave Townsville to enter the world!

Every Christmas we recruit people to help us through the busy period. In 2015, Grant’s son Bryce came to give us a hand and we were so impressed that we kept him! Now some 18 months later he is still with us on a casual basis whilst studying at JCU. And finally, our latest recruits are Heath and Henry. Whilst relatively new here, they have settled in well and are important members of the team as processors and cleaners. We consider ourselves very lucky to have an amazing team of friendly, reliable and honest people. We don’t tell them often enough, but we couldn’t do it without them! So come and meet the guys next time you are in store at 159 Ingham Road West End - just near the Showgrounds. We all look forward to seeing you!

“We consider ourselves very lucky to have an amazing team of friendly, reliable and honest people.” TOWNSVILLE FOOD MAGAZINE

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Meat the Butcher

the round table

WITH BOB THE BUTCHER Meet Bob, head butcher at the all new Otto’s Meat Market. With 50 years industry experience under his apron, Bob knows what works and what doesn’t in the butchery trade, so we take his advice about his top picks for Spring.

As the new head butcher at Otto’s, I come in with the firm belief that the first key to being a good butcher, is to know your customer. You’ve got to have a skillset, that’s number one for sure, but it’s not a matter of just cutting up meat and then going home. I am all about getting to know my customer and exactly the cuts they are looking for. And that’s what is great about my role here at Otto’s Meat Market - it’s all about traditional, old-school butchery. I cut my teeth as a butcher at 15, and have been working in the industry ever since… in fact I will see my 50th anniversary in January. My career has seen me travel the country and quite frankly, I won’t work in a butchery shop I don’t like – and I have seen the inside of a fair few of them in my day. I am a bit of a purist and just like to do things the right way. As such, you won’t find me pulling meat out of boxes. Sure,

we could sell you the cheap stuff, but that’s not what we are about here. We like to take the high road and we like to use the best. And the best thing you can get during Spring is lamb. We source beautiful Victorian spring lamb here at Otto’s. You have probably heard the term ‘spring lamb’ mentioned at butcher shops and meat counters. Spring lamb is what we call the seasonal peak in supply - it follows the natural breeding cycle, as lambs are born in winter and sold in the spring. Put simply, spring is known as the lamb grilling season because this is when lambs are most plentiful and therefore cheapest. So when looking for lamb, what should you get? First up, there’s the great all round favourite Aussie dinner of lamb loin

chops - which is also my own personal favourite. A quick and tasty meal, served with some vegies and lots of garlic. I also love cutlets if you are after something just that little bit special. Another favourite is the lamb shoulder; it’s perfect slow-cooked on the bone, delicious diced and braised and also really good for curries. An option for when time is short or if slicing up a whole joint is a worry, is an easy-carve leg. The boneless leg cooks a little quicker and the meat is still beautiful. The really great thing is all of this and more is available fresh at Otto’s Meat Market. Come in and check out our range of lamb products and even a few of our own recipes and inventions. Oh and if you need a custom cut, no worries. Just ask us and we can prep it for you without a hassle.

“Spring is known as the lamb grilling season because this is when lambs are most plentiful and therefore cheapest.” TOWNSVILLE FOOD MAGAZINE

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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.

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Right On ‘Cue

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WITH SHANE RYLAND With decades of experience under his apron, it’s fairly safe to say that Townsville local Shane Ryland knows a thing or two about how to BBQ like a pro. Each issue, Shane lets us in on his barbeque obsession.

WHAT IS WEBER?

Ever since the original kettle set the benchmark in barbeque quality and performance, Weber has had a reputation to protect. Weber know you and I rely on, and trust them, to bring extraordinary barbeques to the market and they won’t let us down. Made from the highest quality materials to weather the elements and stand the test of time, heavy-grade steel, the finest porcelain enamel, best-grade aluminium and quality stainless steel is what you get with every Weber.

WHY BUY WEBER?

At the heart of every ‘gas’ Weber barbeque is a unique burner system found in no other barbeque system in the world. It has a unique revolutionary patented flavouriser system that distinguishes Weber from any other barbeque. These flavouriser bars form a roof over the burners and allow excess fat and cooking juices to pass by the burner tubes

without making contact with the flames. These bars also distribute the heat evenly across the cooking surface, so ‘hot spots’ are eliminated and the flavours are enhanced by the extra humidity created.

GAS EFFICIENCY

The specialised burner systems in Weber create a convection of heat distribution that uses much less gas than other barbeques because the heat is retained under the lid. The burner system works in conjunction with specially designed lids to maximise every mega joule of heat and this then saves you money - we say it uses less than half a normal barbeques usage to cook the same amount of food - you save money.

LID DOWN COOKING

We may now share with you why the Weber cooking system is the most superior barbecuing, roasting and smoking brand in the world. The burner works with the hood (lid) to create these convection currents which spin around

every thing you cook. The cooking with lid down is how the Weber brand works. Some people like to cook with the lid up or enjoy watching the food cook. This used to be ok, but not anymore. The time for letting the steak dry out on open flare grill and watching the moisture and flavour go up in smoke is over. Once you have tried and experienced Weber flavours from the grill or roasting your favourite meats in its unique cooking environment, you will be hooked for life, like so many others who enjoy this great product every day. Note: You may notice on some of the “Q” barbeques have a higher lid than other Weber “Q” barbeques. This is the difference between the ‘standard’ Q and the ‘Specialists’ high domes easily recognisable by the temperature gauge in the lid. I recommend the high dome models on all models - Baby Q, Q and Family Q as the convection we spoke about earlier is far more enhanced in these models.

“Weber know you and I rely on, and trust them, to bring extraordinary barbeques to the market and they won’t let us down.” TOWNSVILLE FOOD MAGAZINE

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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 tsvfood.com.au // #tsvfood

the round table

Grounded WITH JEAN-PAUL SUTTON

Multi-award winning Barista champion Jean-Paul Sutton is one of Australia’s most recognisable coffee experts. As part of a successful career leading the development of Queensland’s Specialty Coffee Industry, he plans to take the region’s coffee scene to the next level - from right here in Townsville. While both Arabica and Robusta beans are used in the coffee industry, Robusta is decreasing in popularity. The main reason being, consumer palates are becoming more discerning. Although Robusta is cheaper and the easier to grow of the two varieties, many growers are forgoing it and opting to spend more money on sourcing Arabica instead. It gives a much more palatable flavour and quality over price.

ROBUSTA vs. ARABICA Just about every coffee lover is familiar with the words ‘Robusta’ and ‘Arabica’ - either seen written on bags of coffee, or spoken about by their favourite barista.

producers to contribute years of tremendous investment and effort, all prior to harvesting their first crop. To date, there is only one specialty grade certified robusta in the world. It is grown in India in the Chikmagalur region at the Sethuraman Estate. You can experience this unique specialty coffee in a blend roasted by Veneziano Coffee Roasters, named ‘Forza’.

It takes about five years of careful tending before the mature Arabica coffee tree will bear fruit, requiring

Forza is served at two cafes in Townsville: Figtree Café On Gregory Street in North Ward and Alt Brew on Flinders Street West in the CBD.

ROBUSTA

ARABICA

• Larger, more corrugated leaves • Bitter and rubbery in taste • 1.7 - 4.0% caffeine • Optimal at low altitude • Hardier plant • Less palatable

• Oblong shaped fruit • Delicate, sweet and flavourful in taste • 0.8 - 1.4% caffeine • Optimal at high altitude • More susceptible to frost and disease • 75% of world’s coffee production

For those that aren’t entirely sure what they relate to, here’s a little insight on the world’s two main species of coffee.

“Although Robusta is cheaper and the easier to grow of the two varieties, many growers are forgoing it and opting to spend more money on sourcing Arabica instead.” TOWNSVILLE FOOD MAGAZINE

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Lettuce Know WITH LUKE CLASIE

When your green grocer has over 20 years industry experience, you know he knows a thing or two about fresh produce. Luke Clasie, manager of Lamberts Fresh Produce talks us through what is ripe and ready this season. Here are my picks for Spring.

ESCHALLOTS

Also known as shallots or French shallots (and not to be confused with spring onions), these are petite onions which grow in clusters. They feature a papery golden/brown skin and are milder than common onions.

IN SEASON Well how much difference a year can make! This time last year, prices where sky-high and all the vegetables where extremely hard to find. But Mother Nature has shined on us this year with bumper crops going into spring (which is not so good news for growers with cheap prices). Mangoes have already started from the Northern Territory (and are really good quality), and stone fruit will be starting soon with new season peaches from Stanthorpe in Queensland. We can’t wait for stone fruit at Lamberts Fresh. Above everything we do here, we fight for flavour - all of our produce is wholesome and tasty. That is one of our biggest strengths, as we like to buy ripe (or close to ripe) fruit that we know will taste great and last in your crisper.

Their sweeter flavour works well in French and Asian cooking and is delightful in many French-inspired sauces. They also bode well in stir fries and soups, all whilst acting as a great source of iron, vitamin C, calcium, magnesium, zinc and potassium.

CARROTS

Possibly one of the most versatile vegies out there, carrots are in abundance during Spring, with wonderful quality produce coming out of the South East of our state. Perfect to eat whole, raw, chopped, grated and added to dishes for colour, flavour and texture, carrots really are impressive... they even make for a great juice! Not only this but they are super good for your eye, cardiovascular, digestive and skin health.

SWEET CORN

From flakes in the morning, to popped at the movies, to fresh on the

cob with lashings of melted butter… it goes without saying that we love corn, and the Spring months in Australia are the best time to get it. When buying fresh corn, look for bright green husks and a firm kernel. Bright, sunny and sweet… corn is the perfect Spring vegetable!

AVOCADO

Having ‘smashed’ its way into the hearts of Aussies everywhere, the avocado is a natural package bursting with health benefits and creamy, buttery deliciousness. This green, pear-shaped fruit is loaded with healthy fats, potassium (more than bananas, in fact), fibre and too many other important nutrients to list. It’s fantastic in sweet or savoury, hot or cold dishes, as zingy guacamole or an accompaniment to a prawn cocktail. Give up your house deposit for a smashed avo’ on toast? I’m for it!

OTHER SPRING PICKINGS

These are just some of my picks for Spring, but also in abundance are: Peas, asparagus, potatoes, Asian vegetables, paw paw and papaya, avocado and spinach. And the best part? It’s all available for you at Lamberts. Follow us on Facebook to keep track of our weekly specials.

“Above everything we do here, we fight for flavour all of our produce is wholesome and tasty.” TOWNSVILLE FOOD MAGAZINE

home grown

On a property just out of Ingham, the Cordner family hand-raise an exclusive breed of Australian heritage table poultry. We chat to them about what life is like at Bellasato Farm, where they are nurturing the award-winning ‘Sommerlad’ chicken. Photos by willworkforfood.com.au

hat makes an engineer and a microbiologist decide to become chicken farmers? That is exactly what husband and wife Daniel and Leanne Cordner did, turning their backs on well-established careers to start up Bellasato Farm just outside of Ingham. Dan jokes, “We couldn’t be any greener in the agriculture industry.” And he raises a fair point. Dan worked in engineering and project management on mine sites and in the automotive industry, while wife Leanne also worked for Defence Housing Australia and medical research company Burnet Institute. Yet here they are, farming premium, pasture-raised Sommerlad chickens and sugar cane. So have they gone clucking mad? Or is this farm more than its cracked up to be? PUTTING FAMILY BEFORE FINANCES Neither of the Cordner’s parents worked in agriculture, and they were on pretty good wickets in their respective industries. But Daniel explains that this was largely a lifestyle choice, to give their children more of their time and a better way to grow up. tsvfood.com.au // #tsvfood

“Working in the daily grind in the city or at a mine site, although providing great dollars, it just didn’t do it for us,” says Daniel. A pragmatic approach was necessary though, as two greenhorns taking on an established industry was a recipe for things to go fowl.

“We’re both passionate foodies, love eating great produce, and we appreciate the time and effort that goes into growing great food”. So after doing some research, Daniel discovered that chicken farmers were something of a rare breed in North Queensland.

AT HOME ON THE RANGE For a couple more accustomed to mine sites, assembly lines, laboratories and offices, life on the farm has come easy for the Cordners. Every day brings new elements of the job to enjoy. “Some days it’s the simple things, like a stunning sunset, or seeing the chickens tearing around their paddock chasing the bugs and grubs in the early morning,” says Daniel. “Other days it’s the satisfaction after a hard day’s work, sitting down to a meal we largely produced ourselves with family and friends.”

“We could buy locally grown veggies, seafood, beef, pork, and goat - but no chicken,” says Daniel.

The Cordners haven’t come into the Hinchinbrook Shire to take on the existing farmers, though. In fact, they are working with them and have found the seasoned veterans of the land more than willing to help out.

“We’re both passionate foodies, love eating great produce, and we appreciate the time and effort that goes into growing great food”.

“We’re trialling ways to improve our soil health, build soil carbon and trial innovative farming practices,” Daniel said.

“One thing led to another, and here we are - chicken farmers. And we’re lucky to be farming what we feel is the very best breed of chicken in the country.”

“It’s so rewarding seeing a 70 or 80-yearold sugar cane farmer who’s farmed cane their whole life get excited about something new.”

home grown

Photo by Sommerlad Poultry

BALANCING WORK LIFE AND FAMILY TIME The Cordners have rapidly learned that farming life is not a nine-to-five job, which means demanding schedules to keep their feathered friends happy and healthy. But with the Hinchinbrook’s finest attractions at their fingertips, getting away with the children brings its own adventures. “We take time out often to do things with the kids, such as trips up to Wallaman Falls, or Forrest Beach just down the road from us,” Daniel says. “Being our own business, we also have the flexibility to go along to kids activities in and outside of school, or to have the day off for things like birthdays.”

Award-winning Sommerlad chickens

Daniel quickly adds that these days are never fully ‘off ’, as there are always jobs to do on the farm.

Pasture-raised

“Our big whiteboard fortnightly planner over our breaky table helps a lot,” he laughs.

Locally grown and processed in the Hinchinbrook region, North Queensland

Daniel describes the Sommerlad chickens as truly something special. “They take me back to when I was a child, having a special roast chicken at Nana’s house. We want to share that experience with North Queensland”. All of the birds are raised on pasture for up to 14 weeks and the Cordners have all of their own processing equipment on site. They are raised on GMO free and locally sourced crumble and mixed whole grain ration and are happy creatures every day that they roam the farm. And when Safe Food Production Queensland approval is passed on the farm in the very near future, they are looking forward to sharing the fruits of their labour with the people of North Queensland, so watch this space. TOWNSVILLE FOOD MAGAZINE

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This summer, Townsville Food Magazine is going troppo to find the most refreshing and exciting treats available in Townsville! From gelato to cocktails, acai bowls, the freshest fruits, seafood and more... this is your opportunity to create a unique marketing message by showcasing your product directly with your target audience - the food-lovers of Townsville. Our award-winning quarterly highlights are once-off features, with a new theme each issue. Don’t miss your opportunity to showcase your business in our 15th edition of Townsville Food.

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Meet our region’s “Fathers of Food” - the craftsmen that dedicate their lives to producing and distributing smashing cuisine and hospitality across Townsville.

TOWNSVILLE’S

#TSV FOOD

Success in the food and beverage industry does not come easy, and it can mean different things to different people. Some just want to make a living, while others may set loftier goals. No matter the end game, one thing always rings true - champions of cuisine are daring, innovative and passionate. For them, food is more than just a biological need, but a completely different experience. As a result, these food masters have become local icons and are respected by even those with only a casual interest in food. So while the practice of devouring good food probably doesn’t need an intro, we feel that the hands behind the scenes certainly do. Those who carve out those beautiful meals and dishes that largely go unthanked for their effort and art. These inspiring stories of local, successful men in food and beverage provide an insight as to how some have excelled in this industry, and what they focused upon while doing so.

TOWNSVILLE FOOD MAGAZINE

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74 Bundock Street, Belgian Gardens | 07 4724 2929 | essentiallyfresh.com.au

MICHEL FLORES

O W NER - ESSENT IA LLY F R E S H D E L I + C A T E R I N G

t’s easy to find time to spend with your family when you work with them, and Essentially Fresh owner Michel Flores wouldn’t have it any other way.

The former doyen of Michels Restaurant was looking for a change in 2013, so he purchased Essentially Fresh to begin his new chapter as the owner of a successful catering and gourmet deli business. One of the first things Michel did was add a kitchen to the Belgian Gardens outlet, where he still happily mans the tools after almost 50 years in the industry. And he does so with his family by his side, meaning he never really misses out. “We are a small family business so get to see our family all the time,” he says. “It is always important to keep a balance between work and family.” When Michel first migrated to Australia from Casablanca in northern Africa, he took up a role as a commis chef in Melbourne. Since then, he has run a shopping list of successful businesses. He was a bit of a nomad in his younger years, a trend that continues to this day with annual motorbike tours which have included trips to: Morocco, Peru, Bolivia, Italy, Butan, India, Nepal, Vietnam and Laos.

His itchy feet came from his father, a civil construction worker who paved the way for Michel’s lifestyle. As a younger man he loved travelling Australia, exploring the back roads and bush towns - until he happened across Townsville, which he has called home for almost 40 years. The accolades have flowed in for Michel in that time, including some of the highest honours in the industry like the American Express Gold Plate and Restaurant and Caterers Lifetime Award. So what makes him remain so passionate about the industry? What keeps Michel in the kitchen with his family and motivates him to seek out new business opportunities like Essentially Fresh? “I love the industry and that is why I am still working. I enjoy the fast pace and working alongside others with the same passion”. It is this example of leading by example that Michel loves, and one of his favourite rewards is seeing the success that it breeds. “I have had many chefs work with me that have gone on to open and run successful businesses and I am regularly in touch with many of them,” he said. And Michel’s advice for newcomers to the industry is simple: “I may be old fashioned, but hard work and consistency is the key.” TOWNSVILLE FOOD MAGAZINE

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Spelt, Sourdough, Pumpkin, Turmeric and Charcoal Bread all now available W H O L E S A L E A R T I S A N B A K E R Y & PAT I S S E R I E J P B A K E R Y. C O M . A U 1/89 Pilkington Street, Garbutt Phone: (07) 4728 2940 For business, large scale orders and catering. G L U T E N F R I E N D LY O P T I O N S A V A I L A B L E

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

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89 Pilkington Street, Garbutt | 07 4728 2940 | jpbakery..com.au

JEAN-PIERRE DANOY

O WNER / MA NA GING DIR ECT O R - JE A N - P I E R R E A R T I S A N B A KE R Y

earing Jean Pierre Danoy’s charming and thick French accent, you wouldn’t think he had called Australia - and Townsville - home for almost 30 years.

“Townsville has become more mature and sophisticated in regards to cuisine over the past few years, and we have seen some great restaurants, cafés and bakeries emerge,” he says.

Perhaps it harks back to the 1980s, when he migrated to North Queensland from his native France to help his parents with their business Le Café de France.

“I think, with the popularity of all the reality cooking shows, people are a lot more willing to try new concepts and this is expanding from the big cities to the more regional places”.

Today, he is a proud Townsvillian. But the lessons learned working with his mother and father in those formative years will always be the cornerstone behind the owner of JP Artisan Bakery’s success.

“My hope is that we may see a lot of eclectic little cafés pop up as people take advantage of the wonderful, out of the way, unique spaces that are available here in Townsville.”

After two years under his parents’ wings, Jean-Pierre flew the nest to open his first solo venture, which now has (previously) seen outlets at all our major shoping centres, and now, a wholesale set-up on Pilkington Street. From a small, boutique shop that began life in Colonial Village on Ross River Road, JP Artisan Bakery now boasts over 100 items on the menu. These delicious - and often experimental offerings fuse French cuisine with North Queensland produce and tastes to generate something truly unique. While Jean-Pierre has three decades of success under his belt (including almost every Baking Industry Association you can name), he is noticing that locals are becoming even more receptive to trying something beyond the typical bakery offerings.

For those looking to emulate the success of Jean-Pierre, he has some simple advice. Two recent apprentices at JP Artisan Bakery have claimed industry awards, and Jean-Pierre said learning from the best and discovering a good mentor would help any budding young cook or chef find their place in the industry. “Educate yourself and find yourself a mentor so you don’t reinvent the wheel,” he says. He believes it is important to never get complacent, with the master baker still finding motivation from others in the local market. “I look at all the successful business people around me and get inspiration and ideas from them. Creating new and exciting products keeps me motivated every day.” TOWNSVILLE FOOD MAGAZINE

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Mercure Townsville, 166 - 194 Woolcock Street, Townsville | 07 4759 4921 | mercuretownsville.com.au

Davis Kwarcianyi EX ECU T IV E CHEF - CEL S I US R E S T A UR A N T

ood is so much more than just something you eat, for executive chef Davis Kwarcianyi.

Given his love for the changing styles of food, it is Townsville where he feels most at home preparing his menus.

Like the first leaf drop of a changing season, like the delicate nuances of new fashion trends, the man behind the menu at Mercure Townsville’s Celsius Restaurant is always following the ever-evolving styles of food.

“Catering to all different types of people is what I enjoy most. I feel Townsville has a range of tastes between fairly simple and basic (which isn’t a bad thing), all the way up to fine dining and everything in between.”

“Food, like fashion, has its seasons,” says Davis.

Catering to large crowds is where Davis has gained enormous success, taking out the Queensland Award for Best Hotel Wedding Reception and also taking the restaurant to third in Australia in the same category.

“What’s in one season is out the next. You have to be adaptable and change to the latest trends if you want to keep customers interested.” To this day, Davis has no idea what inspired him to be a chef to begin with. But it was his dream from the youngest age he can remember. Starting out by banging pots and pans around the family kitchen, Davis has been a qualified chef for a decade now, working in the Accor Hotels network for over half of that time. His journey began on the Sunshine Coast and has taken him all around Australia, including; the Hunter Valley, Thredbo, Cairns and now Townsville. It has been a rite of passage for Davis, working his way up from a commis chef, to chef de partie, sous chef and to where he is now. tsvfood.com.au // #tsvfood

With dishes like his current favourites; smoked brisket, coconut ice cream sandwich and pork belly, it’s easy to see why. But Davis warns that being a chef is not all glamour and celebrations. He adopts a hands-on approach, which includes kitchen operation, paperwork, food preparation, ordering and washing dishes. “No one is exempt from the dishes,” he laughs. And he said anyone looking to enter the industry should adopt the same work ethic if they wanted to find their own success. “It is not the easiest industry to work in, so be prepared to work hard and for what feels like little reward sometimes.”

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1 Palmer Street, South Townsville | 07 4721 4900 | jamcorner..com.au

MATT MERRIN O W NER / EX ECU T IVE C H E F - JA M

f it weren’t for family ties, Townsville’s own chef extraordinaire Matt Merrin may have never picked up the tools to begin with.

The owner/chef at JAM has been showered in distinctions, with the restaurant honoured with the coveted Australian Good Food Guide Chef Hat four years running, numerous Restaurant and Caterer awards and was also named National Breakfast Restaurant Winner. And the journey began when Matt was a fresh-faced teenager leaving school looking for work. “After completing year 12 at the age of 17, I was fortunate to line up a cooking apprenticeship working with family friends in their restaurant in Perth,” says Matt. Moving to one of Perth’s premium restaurants Coco’s, Matt rose through the ranks to become sous chef. Wanting to broaden his horizons, he travelled to Melbourne where he worked for seven years.

of his crew could enjoy time with their family. “The industry is demanding, but the balance can work if you, family and friends want it to. So, after 25-plus years in the industry I decided to give the team time off for Christmas. Now, we take two and a half weeks off to spend with family and friends.” When it comes to that time off, Matt and his partner like to travel the world to seek out new culinary experiences. “We both work long hours, this is our time to relax and discover new places, enjoy some time out,” he said. “The Champagne region in France is a highlight.” These experiences usually find their way onto Matt’s menus, with the owner/chef taking a lead role in all elements of the business including menu design and wine menu development. After so long in the game, how does Matt maintain his passion?

His partner then swayed him to take a chance on Townsville, where he was the inaugural executive chef at Watermark Restaurant before setting up JAM in 2010.

“The food industry gets a bad rap at times, though my personal journey has been extremely rewarding. If you’re willing to work hard and have a passion, the industry can provide more opportunities than any other in so many ways.

A common theme in the industry is that balancing work with family life can be extremely tough. But Matt knows the value of this, taking some extraordinary measures last year to ensure all

“I love the industry and having an amazing team certainly helps. If you want to start up your own hospitality business, make sure you have lots of experience first.” TOWNSVILLE FOOD MAGAZINE

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P U C E N R U TH O B L 7 ME V O N Y A D S E U T GOURMET BUFFET LUNCHEON COLD Fresh asparagus w/ poached egg(GF) l Artisan bread Char baby carrots w/ feta cheese & lemon dressing(GF) Potato, pancetta & pea salad(GF) l Carved Leg ham(GF) Selection of salami, cured meats & terrine l Caesar salad

COLD SEAFOOD(GF) Prawns l Smoked salmon l Oysters l Moreton Bay Bugs

HOT Chicken tagine(GF) l Roasted vegetables l Atlantic salmon(GF) Rosemary studded lamb leg(GF) l Slow roasted rib fillet(GF)

SWEETS Tiramisu l White chocolate pannacotta(GF) l Profiteroles Balsamic strawberries(GF) l Flourless chocolate cake(GF) Mini macaroons l Mini cupcakes l Mini tarts l Mixed slices Passionfruit crème brulee(GF) l Fresh fruit platter(GF) Cheese selection w/ quince paste & dry fruits Tea & coffee

MEM

NON MEM

18+ ONLY EVENT INCLUDES GLASS OF BUBBLES PRIVATE TAB l MYSTERY BET SWEEPS l LIVE MUSIC (3:30pm) BEST DRESSED l LUCKY DOOR FASHION PARADE

$1000 TO BE WON

Tickets available at Townsville RSL reception or call 4759 9500 Townsville RSL l 139 Charters Towers Road, Hermit Park l T&C’s tsvfood.com.au // #tsvfood

TOWNSVILLE FOOD MAGAZINE

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139 Charters Towers Road, Hermit Park | 07 4759 9500 | townsvillersl.com.au

PATRICK SENENT

EX ECU T IV E CHEF - T OW N S V I L L E R S L

hat is the recipe for success when it comes to juggling a decorated career as a chef and a thriving family?

For Townsville RSL executive chef Pat Senent, the advice is easy: “Keep it simple and stay humble.” The culinary craft is something that runs in the Senent family. Pat has been married for 40 years to wife Michelle (also a chef) and has three children, two of which work in the industry as well. One of them is even Pat’s sous chef. And when it comes to the kitchen, everyone is part of Pat’s family as he provides a guiding hand to ensure they deliver the same level of excellence and success. “The main thing for me is to enjoy your work, watching your apprentices grow and excel,” Pat says. “Seeing your staff engaged, committed and wanting to go the extra mile and going home at night knowing that we have achieved the thing that counts the most: creating a memorable experience for all our customers, is rewarding.” The proof is in the pudding, with Townsville RSL collecting a raft of awards in recent years including: Clubs Queensland Chef of the Year gong; Townsville RSL named 4TO’s Best Restaurant and; Townsville Food Magazine’s People’s Choice Award for Townsville’s Best Steak.

Back to the family theme, Pat’s journey began after he was inspired by his mother’s cooking. “She is a brilliant cook and we never missed out at meal times. My love affair with food started then and I have never looked back”. Pat worked as chef de cuisine (executive chef) at the Cordon Bleu Restaurant Brisbane, chef de cuisine at the iconic Breakfast Creek Wharf Seafood Restaurant in Brisbane for almost 13 years, chef de cuisine at the Metropole Townsville for seven years and has been at the Townsville RSL for almost 18 years. He has a hands-on approach, taking charge of all food prep for the various restaurants, banquets and outlets in the RSL, purchasing food, maintaining quality and ensuring staff performance is always monitored and improved - just to name a few of his tasks. Arguably one of the most important of his tasks however, is developing menus - and we can happily say that Pat has put together another brilliant one, with a brand new spring menu having recently launched at Lavaracks Restaurant. And Pat loves the Townsville food scene, listing Matt Merrin (Jam Corner), Michel Flores (Essentially Fresh), Don Haddon (Townsville TAFE), Craig Smith (Michels Restaurant), and Michael Brine (A Touch of Salt) as some of his personal favourite local chefs. TOWNSVILLE FOOD MAGAZINE

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BRAZILIAN CHURRASCARIA

ALL YOU CAN EAT TRADITIONAL CHURRRASCO CHEAP MONDAY + TUESDAY $39 | wednesday - SUNDAY all you can eat meat + seafood $49

UNLIMITED SIDES | SKEWERS OF MEaT CARVED AT YOUR TABLE OUR MEAT CARVERS WILL KEEP SERVING YOU UNTIL YOU SAY STOP A LA CARTE VEGETARIAN, SEAFOOD AND KIDS OPTIONS AVAILABLE

OPEN 7 DAYS FROM 5.30PM | FOR BOOKINGS CALL 4772 1073 | FIND US AT 247 FLINDERS STREET, TOWNSVILLE

CHICORIO.COM.AU | FIND US ON

tsvfood.com.au // #tsvfood

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247 Flinders Street, Townsville | 07 4772 1073 | chicorio.com.au

RANGA Wijesooriya O W NER / MA NA GER - C H I C O R I O

ownsville’s dining scene is flourishing with a range of dynamic - and delicious - multicultural offerings.

At the centre of that is Brazilian restaurant Chico Rio, located in the heart of the Townsville CBD on Flinders Street. It is a meat lover’s paradise, with a raft of dishes served in the ‘churrascaria’ (Portuguese barbecue) style and served up in unlimited rounds until you just can’t possibly fit any more in. And trust us, you will find a way to fit a lot in because it is that delicious. Gluten free and vegetarian options are also available, making it a place for everyone. On weekends, you will also be treated to live samba dancing performances, because this place drips atmosphere like the meat drips deliciousness. Behind the churrasco you will find owner Ranga Wijesooriya, who has a heart-warming story of growing up as a boy in Sri Lanka and dreaming of becoming a chef. So in 2012 he began that journey, travelling to Townsville and completing his Commercial Cookery and Diploma of Hospitality courses at TAFE. He learned the ropes at a few different restaurants, but extracted the wealth of his knowledge and experience working as chef at Guzman y Gomez Mexican Taqueria Townsville. “It gave me the wings to fly,” Ranga says.

Then, a chance meeting presented him the opportunity to take the reins of Chico Rio, where he is now the owner and manager. “I had ambition to open up my own restaurant and the former owner of Chico Rio gave me this amazing chance. Without thinking a second time, I said yes”. Gazing down Flinders Street and across the Ross River, Ranga smiles at the happy customers soaking up the multicultural offerings available in Townsville today. It is this variety and vibrancy that Ranga says makes the local scene something truly special. “We have plenty of different cuisine here and I’m proud to say we are the only Brazilian restaurant in town,” he said. “Personally, love to talk with people. I always meet new people to talk to every day, which I really enjoy”. “At the moment, we are getting amazing customer reviews on our Facebook page and I think the biggest award we have achieved so far is getting so many good comments from our beautiful customers.” It is an inspiring story of success, and Ranga said “commitment, passion and hard work” were the ingredients behind it all. “I love food and I have passion for food. It keeps me motivated every single day and I never get bored,” he said. TOWNSVILLE FOOD MAGAZINE

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LT OF SA H C OU AT

MOVIMIENTO

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Flavours

RETURNING NOVEMBER 2017 Be the first to know festival date and details. Sign up to our mailing list at atouchofsalt.com.au or follow us on Facebook.

JOIN US TO CELEBRATE El Dia de Los Muertos [THE DAY OF THE DEAd]

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86 Ogden Street, Townsville City | 07 4724 4441 | atouchofsalt.com.au

PETER, MICHAEL & MARK BRINE F A MILY O W NER S / O PERA T O R S - A T OUC H OF S A L T

all them the triumvirate of success, the family that has positioned A Touch of Salt as one of Townsville’s leading restaurants.

It is a team effort for the Brine family, with father Peter taking up the post as restaurant manager and wine connoisseur, while his sons Michael (executive chef) and Mark (catering and events manager) take the other key responsibilities. Even the name of the restaurant is a fusion of family names, put together using daughter-in-law Melissa’s surname (Touch) and Brine, meaning salt water. Their skillsets complement each other just as well as the food does the wine, which is what makes A Touch of Salt such a success. They feed off each other’s energy and provide a harmony many other restaurants could only dream of. “We are lucky we are a family-owned business, I have a solid team,” says Michael. Peter said the synergy also allowed them to take critical time away from the business to work on improvements. “You have to give yourself time off to work on your business and not in it,” he said. Michael believes the one thing they all shared was passion for the industry, which bleeds into their work and fuels their motivation.

“You really have to love what you do. If you want to be successful as a chef, you really have to have a passion for food. Being creative also helps. The main key is definitely passion.” To coin an old saying, the proof is in the pudding. A Touch of Salt has been awarded One Chef Hat by the Australian Good Food Guide in 2016 and 2017 and The Brisbane Times Good Food Guide. In the Brisbane Times Good Food Guide People’s Choice Awards 2016, A Touch of Salt ranked in the top 10 restaurants in the entire state. The family has also reaped Tripadvisor Certificate of Excellence Winner gongs four years running - and the list goes on. But Michael said there was no magic formula, with the menu evolving every day. “Produce has changed in the last 12 years, so has innovation. It keeps you on your toes all the time,” he said. “The food industry in Townsville is 100 per cent better than it was 12 years ago when we started, and the quality of produce has come a long way”. “Never stop learning. Never stop evolving. Its important to keep up to date with everything that is going on.” *PS, if you want a conversation starter, ask Peter about his days playing for Middlesbrough FC in England. TOWNSVILLE FOOD MAGAZINE

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7 Palmer Street, Townsville | 07 4724 1460 | michelsrestaurant.com.au

CRAIG SMITH

CO -O W NER / EX ECU T IV E CHEF - M I C H E L S R E S T A UR A N T

n the hectic world of hospitality, managing family life with work can be a demanding task.

But Michels Restaurant and Catering co-owner Craig Smith always manages to carve out time to ensure his home life is as rich as his professional one. “I love getting down to watch my son play AFL and I take my youngest daughter to swimming on a Monday,” says Craig. “My eldest daughter is studying medicine - I am very proud of how hard she has worked to achieve her goals”. And Craig wants to see more young people enter his industry, where he has forged a long and successful career. “I would like to see more younger people in the industry who have the passion and drive to take our industry into the future,” he said. Craig’s journey began in Melbourne, where he started his cooking journey at a Spanish restaurant. Two years later, life brought him to Townsville where he continued his culinary quest at Spinnakers on the Breakwater. Craig pushed north to work for a range of international restaurants in Cairns before taking the plunge and heading abroad to further refine his craft. tsvfood.com.au // #tsvfood

He called Bermuda home for nearly six years, working as a junior sous chef and then taking on the role of sous chef at the exclusive Elbow Beach Resort. Throughout that time, Craig ventured to all corners of Europe, soaking up all the knowledge that he could before heading home to set up Portobello’s in Port Maquarie. He gained immediate success, featuring in the Sydney Morning Herald Good Food Guide five years running. The lure of tropical paradise brought Craig back to Townsville, where he opened the kitchen at Ibis on Palmer Street before eventually buying in to Michels eight years ago. “The industry in Townsville is finally starting to evolve here and the food scene is becoming very exciting,” Craig said. “I love food and the science of food. Its fascinating, the challenges of the diverse job.” And Craig has some simple words of advice for those looking to make their way in the industry - be prepared to work hard. “Owning your own business can be very rewarding however, it is hard to step away and take a break,” he said. Which is exactly why he always creates that time to ensure the right balance between work and home life.

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159 Ingham Road, Townsville | 07 4721 1464 | inghamroadseafood.com.au

MARK PARTLAND

O W NER / F ISHMO NGER - IN G H A M R OA D S E A F OOD

decade ago, his name was simply Mark Partland.

our wide range of local suppliers.”

But after taking a leap of faith on the hugely popular Ingham Road Seafood business, today everyone calls him Mark the Monger.

The best part of working in the seafood industry, Mark explains, is the variety. No day is ever the same and coming up with interesting ideas for his customers is what keeps him motivated.

It was an opportunity too good to resist for Mark, when the seafood outlet hit the market ten years ago.

“Creating new dishes for our customers every week keeps me going. Presenting products in store in a variety of ways, always looking for new ways of doing things and then hearing the positive feedback from our customers.”

He had worked in the hospitality industry as the branch manager of a wholesale liquor business, and saw enormous potential for improvement at Ingham Road Seafood. He wasn’t wrong. “Even though the seafood industry was new to me, the same business principles apply - good strong customer service and quality products,” he says. It was under Mark’s stewardship that Ingham Road Seafood was honoured with the coveted Queensland Seafood Business Award and it was a mutual love between his business and the Townsville community that was at the core of their success. “Getting to meet a wide and varied number of the people in Townsville is what I enjoy the most,” says Mark. “Seeing people appreciate the quality product that we strive to supply. Seeing our product enjoyed by so many over the festive season and sourcing premium North Queensland seafood from

When it comes to advice for others looking to tread the same path, Mark said it is important to surround yourself with good people. “Have a strong, core group of staff and passion for your industry. Have that drive to succeed and be prepared for plenty of hard work and commitment.” Mark works hard, adopting the life mantra ‘nothing comes easy’, but knows the importance of family as well. He enjoys taking time out to recharge and go for time away with the family, and also has some very interesting past-times. “I am currently training to participate in Fight for your Cause in October, I enjoy regularly going to the gym,” he said. And Mark admits that one of his favourite hobbies is beekeeping. TOWNSVILLE FOOD MAGAZINE

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in Bulle7t e l l i v s 1 Town GUST 20 AU

M 06.3F Star 1Y 2017 JUL

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I L L E â&#x20AC;&#x2122;S B E S

Corner Kings & Bayswater Roads, Hyde Park

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

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ULD YO U C O

WE ARE TRULY BLESSED WITH SOME INCREDIBLE CULINARY CREATIVITY HERE IN TOWSVILLE – IT’S WHAT MAKES EATING OUT IN THIS BEAUTIFUL CITY SO EXCITING. SO, WHAT HAPPENS WHEN YOU TAKE ONE OF TOWNSVILLE’S BIGGEST NAMES IN DELICIOUS DELICACIES AND PAIR THEM WITH OTHER CULTURAL SHOWCASES SUCH AS FILM, FILLIES AND EVEN FOOTY? AN INCREDIBLE SERIES OF EVENTS, THAT’S WHAT.

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tto’s Fresh Food Market has orchestrated and taken part in many amazing events in our city over the past year. From an elegant Mothers Day High Tea, to a pumping series of State of Origin parties, to a show-stopping race day soiree, the team at Otto’s has been working hard behind the scenes to celebrate occasions of any kind, while providing brilliant excuses for us all to break away from our usual haunts to celebrate with them. You see, Otto’s creates and invites the community to partake in these events to not only mark an occasion, but to celebrate the legacy of food in Townsville, and to bring us all together to share and create amazing memories and experiences. For them, it’s not just about the food it’s about the people you meet, it’s about the weather, it’s about the conversation, the fun, the fashion… the whole bigger picture. The fact that there is always an abundance of beautiful cuisine on show

and ready for public enjoyment, is an added bonus. A really, really good added bonus.

the Otto’s team is thrilled by the outpouring of enthusiasm from the aforementioned foodies of Townsville.

But what is an event without punters and guests to enjoy it?

Quite frankly, these events wouldn’t be the same without you guys. It is your presence and positive spirit that send such occasions soaring to new heights, making them productive and well, just plain old fun. It is you guys that kill it on the dance floor, it’s you guys who are the life of the party. It is you guys that travel far and wide to spend an evening with the Otto’s crew and there is no better reward for them than seeing you all together, enjoying yourselves… all whilst sampling sweets and savouries ‘til your hearts (and stomachs) are content.

In this day and age, everyone’s a ‘foodie’ – whether they realise it or not. Your parents are foodies, your nieces and nephews are foodies. Everyone cares about food. It’s a food-obsessed culture and Otto’s have gotten in at the right time with their collaborative ideas and events, in order to help you all appreciate it just that little bit more. So while not everyone might be into fashion, dance, quirky films, or rugby league, everybody eats. Everybody.

It truly is a blessing for them.

So Townsville, here’s some great news: as long as you continue to eat, events such as these will continue to exist, evolve and thrive. It really is the support of the community that makes these events successful, and

April

So while Otto’s keep creatively raising the bar when it comes to innovation in food festivals and events, get ready to give your taste buds the attention they deserve as we take a look back on the 2017 calendar that was food events by Otto’s.

FLICKER FEST

Otto’s had film buffs and foodies alike settled in under the stars for a weekend of entertainment screening the 26th Year of the Flicker Fest travelling film festival. Held over two nights in Otto’s Alley, the festival featured the best of Australian shorts and short comedy laughs. Each evening kicked off in perfect weather, with live bands, Otto’s Texas BBQ, drinks and of course… popcorn! The space and unique feel was a sign of things to come for events at Otto’s Alley. Watch this space!

May MOTHERS DAY HIGH TEA

A collaboration with the Townsville Hospital Foundation and the perfect toast to our mums and grandmas, the Mother’s Day High Tea showcased a decadent range of sweet and savoury delights, all by Otto’s Artisan Bakehaus and Kitchen. Held at the Warrina complex, the theme for the beautiful sellout event was set with elegant vintage teapots and tea cups, fresh flowers and the aroma of brewing tea. tsvfood.com.au // #tsvfood

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May, June, July STATE OF ORIGIN

Otto’s Alley was alive and pumping for all three State of Origin games this year. Punters enjoyed each game on the big screen whilst enjoying delicious and hedonistic loaded barbeque platters hot off the Smokin’ Rocket, brisket rolls, cheesy brats and more. There were also freshly shucked oysters, prawn skewers and divine seafood chowder (perfect for the cooler evening weather, while the icy cold beer and cider was kept flowing courtesy of Kombi Keg. This family friendly event was a hit and is all set to go again for yet another Queensland series win in 2018.

July OTTO’S TRACKSIDE PARLOUR A brand new experience this year saw Otto’s and Hit 103.1 team up to host a lavish, airconditioned space providing a trackside food experience like no other! A six hour drink package with craft beer, cider, Aperol spritz and incredible punch bowls were downed by guests lucky enough to have secured tickets, in a beautifully decorated vintage marquee. The atmosphere alone was enough to enlighten the senses, but the real star of this event was the food offerings. The beautiful people were blown away by an elegant Victorian high tea sweets buffet and a lavish European fromage and charcuterie bar, but the real showstoppers at this event were, without even a shadow of a doubt, the incredible range of Venetian cicchetti (pronounced “chee-KET-eeh”) and the highly anticipated raclette (traditional swiss melting cheese with an intense perfume and a mild, nutty flavour - melted over baked potatoes, cured meats, bread and pickles). Otto’s Trackside Parlour - could it be Otto’s Fresh Food Market’s magnum opus? We can’t wait to find out.

August TOWNSVILLE TRIATHLON FESTIVAL A big weekend in racing, with a fun and full festival atmosphere, the Townsville Tri Festival is held over two days on our beautiful Strand. Otto’s was there from sunset each day serving up breakfast for the masses (the most amazing BLT you will ever eat is a star on their brekky menu), much needed Monsooned Malabar coffee, bakery sweets and a selection of low n slow texas barbecue dishes, pulled from the famous Otto’s Smokin’ Rocket.

August DANCE TROPICS DANCE Our beautiful August weather saw Dancenorth take their performances outdoors to the beautiful setting of Jezzine Barracks for their inaugural Dance Tropics Dance event, and Otto’s was there to share in the fun of this unique dance, music and food experience. With their Smokin’ Rocket and some tropical treats including the limited edition ‘Pace and Pig’ burger – topped with pulled pork, caramelised pineapple (from local Pace Pineapple Farm), lettuce, slaw and Jay’s Dad’s BBQ sauce (trust us, it was as good as it sounds), the crew also ran the bar for the event. With pineapples aplenty and all sorts of other creative concoctions, this new addition was a huge success and you can expect to see it turn up at any number of future events. It goes without saying that the team at Otto’s love to celebrate food, all while showcasing music, dance, art and cooking techniques from far-flung destinations. But the most important thing to remember here is that their real passion lies in celebrating it all with us, the wider community. Their packed calendar of savoury selections is only set to fill out more in 2018 and beyond and it really is thanks to the wonderful people that support them.

So if you’re a foodie (and trust us, you are) with a love for discovering new dishes and want to add a new dimension to some of your favourite occasions, it is these must-not-miss events that give you the opportunity to uncover some fantastic knowledge and meet some new people that have been hiding on your doorstep all along. So thank you Townsville, we’re so glad you could join us! TOWNSVILLE FOOD MAGAZINE

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Townsville Cup, 2017

tsvfood.com.au // #tsvfood

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Beefsteak and Burgundy WITH GAIL WOODWARD

If you are interested in food and wine, why not make contact with the Beefsteak and Burgundy club, where guests are invited to join in the fun, food, friendship and educational aspects of their regular dining events. Gail Woodward of the Townsville womens’ chapter, fills us in on their adventures each season. For more information about the group, go online to beefsteakandburgundyclub.org.au Local restaurants and food and beverage businesses offer so many wonderful opportunities to feast, sample wines, socialise and engage in new and exciting events, even more now than ever! Townsville has monthly pop-up food trucks and secret feasts, high teas and street food events, cooking classes, designer degustations, visiting wineries and chefs, food festivals highlighting cuisine from all over the world, charity events, race days and a wide selection of both new and iconic multi award winning venues pitching exciting dining concepts.

SPOILT FOR CHOICE “Fill every glass, for wine inspires us and fires us with courage, love and joy.”

I’m sure I have said this before, but just in case, I’ll restate it again: It never ceases to amaze me how many people I see out and about, eating and socialising, or conducting business over a shared meal... any night of the week. This isn’t that surprising when you consider that we have such beautiful winter and spring weather, just perfect for alfresco dining or dinner under the stars. While dining out recently, I was served an impressive (light styled) red wine, produced here in Australia. I was unfamiliar with it, so thought I’d share my new found knowledge with you today. The red variety of grape used to create this wine was called Gamay. It was presented as an extremely versatile wine which can be taken on a picnic and matched with patés and antipasto, served with chicken, veal or turkey, or with

your favourite Asian dish. In our warmer weather the wine would do well to be slightly chilled before serving (making it both delicious and refreshing), and it is recommended to be consumed while still young. You may be interested to know that Gamay is the red variety behind Beaujolais. My favourite cocktail this season has been the Aperol Spritz, a combination of Prosecco, soda water and Aperol, served with ice. Just delicious!! My dish of the season would have to be the confit goose tortellini served with pumpkin, sun chokes (Jerusalem artichoke, which has a nutty taste, savoury flavoured and somewhere between an artichoke heart and a deliciously cooked potato), burnt corn and wattle butter ... thanks to A Touch of Salt. Our Beefsteak and Burgundy, Townsville Ladies Club held one of our regular monthly dining events here, alfresco style, as well as our President’s Christmas in July dinner with over 60 members and guests taking over the restaurant for the evening. If you’re wondering how to become connected and informed about upcoming events, jump on Facebook or Instagram, read local publications such as this one, check out websites of your favourite establishments, subscribe to updates, connect with like-minded companions such as our dinner club, and keep your ear to the ground as tickets/ bookings sell out quickly for many local events (within 24 hours in some cases).

“It never ceases to amaze me how many people I see out and about, eating and socialising, or conducting business over a shared meal... any night of the week.”

tsvfood.com.au // #tsvfood

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

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

TOWNSVILLE FOOD MAGAZINE

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MasterChef

Master Stroke R A I SE D I N M ACK AY AN D E DUCATE D I N TOWNSVILLE, MAS TERCHEF 201 7 FINA LIS T TA MA R A GR AF F E N I S A TR UE N Q G I R L AT HE ART. W E TRACKED HER DOWN TO CHAT A LL THINGS FOOD, T R AVE L AN D EAR R I N G S, P LUS L I F E AF TER THE MAS TERCHEF A DVENTURE.

Congratulations on your success in MasterChef 2017 and making the top four! What do you think it is about MasterChef that captures the hearts and stomachs of so many Australians? I think the show is relatable for most Australians. Sure, we do some pretty crazy stuff on the show, but we all started out as home cooks. I only started to learn how to cook after I moved off campus from James Cook University, so quite late by a lot of standards. I think it shows that if you have a passion for something and are willing to work for it, the sky is the limit.

harmony between bold ingredients was inspirational. You grew up in Mackay and attended JCU in Townsville, so you know your way around North Queensland. What are some of your fondest foodie memories from Townsville? I loved Gyo Japanese restaurant for their gyoza! A Touch of Salt was always my pick for a special occasion. I also really love establishments like Bambini, where I think their consistency and simple, honest food is the key to their success. I was also a massive fan of the coffee from Coffee Dominion.

There was a smorgasbord of celebrity chefs on MasterChef this year. Who was your favourite and why?

When you’re not cooking up a storm in the kitchen, how do you spend your down-time?

I can only narrow it down to three: Yotam Ottolenghi, Peter Gilmore and David Thompson. Yotam made me love the simplicity and beauty of vegetarian food. Peter serves super refined dishes that aren’t pretentious, and are all about flavour and the balance between texture and taste. David is the king of Thai cuisine, and his attitude toward finding the perfect

I love to be creative, not just in cooking, but in craft as well. I sew, letterpress, crochet, screen print… I love to try new things and I am constantly exploring new art mediums. I’m currently working with resin, and I also hope that I can start producing a range of my own handmade earrings soon too. I had so many comments on my extensive earring collection on the show!

tsvfood.com.au // #tsvfood

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You met your husband Tim in Townsville and have since moved to Broome. When are you coming back to visit us?

small groups and I’ll be teaching some master classes along the way.

I’d love to come back to sunny North Queensland, especially since some of my best friends still live there. I’m starting to schedule in some trips around Australia hosting dinners, events, cooking demonstrations and classes… so if you’ve got something exciting coming up in Townsville, get in touch, I’d love to be there!

I love exploring everything from the tiny yakitori street stalls, to the traditional kaiseki haute cuisine; the precision and perfection in Japanese cuisine is inspirational. Whether it’s ramen, gyoza, tempura, sushi, okonomiyaki, tokatsu, yakitori… I’ve never had a bad meal in Japan!

What have you been up to since wrapping up filming of MasterChef? I couldn’t wait to get into some of the best kitchens to start learning hands-on, and this led me to do some work in Melbourne and Sydney at Om Nom Kitchen, Lune Croissanterie and Peter Gilmore’s Quay Restaurant in Sydney. I’m now looking at café opportunities, and planning on hosting some events, dinners and cooking demonstrations around the country. My dream is still to ultimately open up a boutique café where I can combine my love of handmade craft with fun, simple, delicious food. Describe your ultimate four-week foodie holiday. The trip to Japan with MasterChef was amazing, and even though it was my third visit to Japan, I feel like you find something different every time you visit and it’s a place I can never cross off my bucket list of destinations. I’m actually planning a two week ultimate foodie tour of Japan for May 2018, inspired by the best parts from the MasterChef trip, and my experiences through my previous visits. It’s for

What does the rest of 2017 have in store for you? I’m doing some dinners, exploring opportunities to open my boutique café, holding a couple of pop-ups, doing some classes and demonstrations, getting some more work experience, designing some earrings… I really feel like I’ve landed my dream job, because I wake up and every day is different and the possibilities are only limited by my imagination! What was the last thing you cooked? Cannoli. I’m testing some fun food for a pop-up I have in mind… cannoli and coffee go perfectly I think! Chicken or fish? Hmmm… tough choice. I love a bit of steamed barramundi, served simply with some soy and finely julienned ginger! But I have to say chicken, I am a fan of using the whole of the chicken. Spend five minutes watching a Youtube video of how to debone a chicken, which means that you can buy a whole raw chicken for about $5/kg from the supermarket and get enough meat for two meals plus the carcass of the chicken to make the most amazing homemade stock for many more. TOWNSVILLE FOOD MAGAZINE

corporate functions family gatherings friendly get togethers GET IN TOUCH TO DISCUSS HOW WE CAN HELP YOU CELEBRATE THIS FESTIVE SEASON (07) 4721 2567 PIERRESTAURANTANDBAR.COM.AU HELLO@PIERRESTAURANTANDBAR.COM.AU

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

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

@RAI_86

Pavlova #fruit #cream #birthday #australia #dessert

@PIERRESTAURANT

Did you know that if you tag your food snaps with #tsvfood your photo could be featured in @tsvfoodmag?

@TOWNSVILLEFOODIE

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Pimms and dips @rambutantownsville

@LLAMA.JAM

That marble though... #oinogustus #signaturebeef #ottostyle

@OTTOSMARKET

Oh... Just an amazing deli platter going out for the weekend! #ottostyle #ottosdeli #warrinaarcade #townsvilleshines

a notch INSTAGRAM FOOD PHOTO TIP #002: FOCUS ON THE FOOD Sounds pretty basic, doesn’t it? One would think so, but there are unfortunately, far too many fuzzy food photos on Instagram than there probably should be! So, our tips to avoid this include; holding the camera steady to avoid shake and focusing on a point toward the centre of the dish. Another idea is to focus in on a dish’s most intriguing or enticing detail - like the marble in a perfect steak, the crumb structure of a delicious cake or texture of freshly harvested oyster mushrooms.... the possibilities are endless! While we encourage snapping your food while out and about, please try not to be disruptive, and remember to use #tsvfood or @townsvillefoodmagazine so we can share your great shots! tsvfood.com.au // #tsvfood

get social

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

@TOWNSVILLEFOODREVIEW In love with this lentil curry at @mercuretownsville

@THE_REAL_BURGER_CO

4:20 Burgers all lined up #eatgood #eatlocal #southernfriedchicken #wafflefries

@MICHELSRESTAURANT

Apple and Balsamic BBQ lamb ribs. #michelsrestaurant #ribs

@THEVILLETSV

@TOOTSIE0013

Freshly made pavlova - just for the sweet at heart #dessertbuffet #aquarestaurant #thevilletsv

Cob is completely acceptable for dinner right? #notevensharing

@JAMCORNER

@A_TOUCH_OF_SALT

Our Sunday #tapas is perfect for sharing good food and wine with friends.

@TOWNSVILLEFOODREVIEW

Yep, you guessed it, had to have dessert @a_touch_of_salt

Seared chilli squid. #atouchofsalt #seafood #tasty

@LLAMA.JAM

Morning! #homemade #pancakes #berries #lambertsfreshproduce TOWNSVILLE FOOD MAGAZINE

TOWNSVILLE’S BEST TRADITIONAL PIZZA and

ITALIAN CUISINE - HOME DELIVERY FROM 6pm -

Big Foot Pizza!

Home of the

Cheap Tuesday 40

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

Shop 3, 117 Bamford Lane, Kirwan

Open 7 days from 4pm

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07 4755 1978

Weddings, parties, anything at MERCURE TOWNSVILLE

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S WAR MER WIN TER food to warm soul Feel good y and your UL TAMARA GRAFFEN TOWNSVILLE THANKS, THE FATHERS OF FOOD EVE NTF tumm food and n of Meet NQ’s own food genius with one events in reviewyour year Celebrating Fathers’ Day seaso tA re It’s even of ywhe and Masterchef finalist food institutions our favourite is ever

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LOOKING FOR SIMPLE AND DELICIOUS RECIPES TO TEST YOUR KITCHEN SKILLS AND TANTALISE THE TASTEBUDS? WE HAVE GATHERED A HANDFUL OF RECIPES STARRING SOME OF SPRING’S MOST BEAUTIFUL INGREDIENTS FOR YOU TO TRY AT HOME.

This season’s recipes include: CORIANDER + LIME GRILLED CHICKEN SKEWERS WITH AVOCADO GARLIC DIPPING SAUCE HERBED LAMB CUTLETS WITH FETA + LEMON GRILLED CORN FRITTERS FUDGEY AVOCADO + MACADAMIA BROWNIES

TOWNSVILLE TOWNSVILLE FOOD FOOD MAGAZINE MAGAZINE

the menu

Coriander and Lime Grilled Chicken Skewers with Avocado Garlic Dipping Sauce FOR THE SKEWERS: 500g fresh chicken breast, cut into 2.5cm cubes 1/4 cup soy sauce 1 tablespoon raw honey 2 tablespoons olive oil 2 garlic cloves, chopped 1/2 cup fresh coriander, chopped Juice of one lime 1 lime, cut into wedges for serving Salt and pepper, to taste

FOR THE SAUCE: 1 avocado 1/2 cup sour cream 1/4 cup water 1 cup fresh coriander, chopped 1 garlic clove, chopped 1/2 teaspoon salt Juice from 1/2 a lime Salt and pepper, to taste

1. In a large storage bag or dish, add soy sauce, raw honey, olive oil, garlic, coriander, and juice of one lime. Combine well. Add cubed chicken breast and ensure it is sufficiently covered by the marinade. Refrigerate for at least 2 hours.

4. Preheat grill or barbecue to medium-high heat. Place skewers on grill. Cook 3-5 min. Flip. Cook for 3-5 minutes each side, or until chicken is cooked through.

2. 30 minutes prior to cooking soak wooden skewers in water.

5. Add all sauce ingredients to food processor or blender. Combine well, add salt and pepper to taste.

3. Remove chicken from fridge. Place chicken pieces on skewers, leaving about 2.5cm on both ends of skewer.

6. Serve with sliced lime to drizzle over chicken and fresh dill or coriander leaves for garnish.

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the menu

TOWNSVILLE FOOD MAGAZINE

the menu

Herbed Lamb Cutlets with Feta and Lemon 1 small handful fresh oregano sprigs 1 small handful fresh thyme sprigs Olive oil, for drizzling and grilling Salt and freshly ground black pepper

200g feta cheese 1 lemon, juice only, to taste 6 - 8 lamb cutlets

1. Remove the leaves from the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil.

5. Cook for a few minutes one each side, or until lightly crisp but still a little springy in the middle.

2. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl) and season, to taste, with freshly ground black pepper and lemon juice.

6. Divide the cutlets between a two warm plates, and while the cutlets are still hot, gently spoon over the feta and herb dressing.

3. Combine gently. 4. Heat the grill or barbeque until quite hot, season the lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot grill.

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7. Serve immediately with lemon and fresh sprigs of parsely to garnish.

the menu

TOWNSVILLE FOOD MAGAZINE

the menu

Grilled Sweet Corn Fritters 2 ears fresh sweet corn (2 cups kernels) 1/2 cup flour 1/3 cup cornflour 1 teaspoon salt 1/2 teaspoon baking powder

1/2 cup milk 1 egg 4 tablespoons olive oil 1 tablespoon butter

1. Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl, you should have about 2 cups kernels.

4. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Add 1 tablespoon butter.

2. In a separate bowl, sift together flour, cornflour, salt and baking powder. Make a â&#x20AC;&#x2DC;wellâ&#x20AC;&#x2122; in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.

5. Remove to a plate lined with paper towel to drain excess oil. Add more oil to pan if necessary before making more batches.

3. Heat a non-stick frypan over medium-low hreat with 2 tablespoons olive oil. Add tablespoon butter. When the oil is hot, spoon batter into skillet to make 5cm fritters.

tsvfood.com.au // #tsvfood

the menu

TOWNSVILLE FOOD MAGAZINE

the menu

Fudgey Avocado and Macadamia Brownies FOR THE BROWNIES: 300g dark chocolate (chopped or chips) 2 tablespoons coconut oil 2-4 avocados, pitted and peeled 1/2 cup raw honey or maple syrup 1 teaspoon vanilla extract 3 eggs, room temperature 1/2 cup unsweetened cocoa powder 1/2 cup less 1 tablespoon coconut flour 1 cup macadamia nuts, roughly chopped

FOR THE FROSTING: 1 medium sized avocado, pitted and peeled 3 tablespoons unsweetened cocoa powder 3 tablespoons maple syrup

1. Preheat oven to 200C. Line the base and sides of a 20cm x 30cm pan with pbaking paper, allowing some overhang.

7. Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.

2. Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water. Melt the chocolate, stirring until smooth then remove from heat and set aside. 3. Place the avocado into a food processor or blender and blend until smooth. 4. Stir the avocado, honey and vanilla extract into the cooled chocolate. 5. Add the eggs, one at a time, making sure each is well mixed before adding the next. 6. Stir in the coconut flour and cocoa powder until the batter is smooth, then add the macadamias.

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8. Bake for 12-15 minutes or until the top is firm to the touch. Remove from oven and cool completely in the pan before removing from the pan. 9. For the frosting, place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup. 10. Blend, scraping down the sides as needed until very smooth. 11. Add more cocoa powder or maple syrup if needed to taste and spread over completely cooled brownie. 12 Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.

the menu

TOWNSVILLE FOOD MAGAZINE

K AND BE MER N I RY DR , T BE EA

E... US CA

LE T’s

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We are gearing up for Christmas and the New Year! To toast the yuletide and the deliciousness it brings, our summer edition will be festively plump! Full of editorial, recipes, interviews, features and more, we will be highlighting Townsville’s best Christmas and New Year deals, foodie giftware, festive ingredients, places to celebrate and venues ‘to dine for’.

LIMITED PLACES AVAILABLE

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

tsvfood.com.au // #tsvfood

directory

Townsville Food

DISCOVER A NEW FAVOURITE

Photograph: Food by Michels Restaurant

TOWNSVILLE FOOD MAGAZINE

directory

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

JAM JAM is an award-winning restaurant. Our passion is in showcasing modern inspired menus while providing a high level of personal and professional service. Food is at the heart of what we do. Restaurant, private dining room, function room. Winner: AGFG 2017 - 1 Chef Hat Winner: Gourmet Traveller Wine List Award 2017 - 1 Glass.

Welcome to the best Czech restaurant in Queensland.

1 Palmer St, South Townsville

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

07 4721 4900

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

jamcorner.com.au

MICHELS RESTAURANT

CELSIUS RESTAURANT

7 Palmer St, South Townsville

166 - 194 Woolcock St, Townsville

07 4724 1460

07 4759 4921

michelsrestaurant.com.au

Michels Restaurant is a French style bistro serving simple, sophisticated cuisine. A long-time favourite with locals, Michels is Townsvilleâ&#x20AC;&#x2122;s restaurant destination. Proudly a multi-award winning restaurant, recognised by the Australian Good Food & Travel Guide and Trip Advisor. Let our passionate and experienced restaurateurs, Craig Smith and Tanya Roberts, captivate your senses and take you on a sophisticated escape from it all.

mercuretownsville.com.au

Celsius Restaurant and Bar offers a relaxed, casual dining experience from inside airconditioned comfort to al fresco poolside dining. Open seven days for breakfast, lunch and dinner, our modern Australian cuisine is made from fresh and local produce.

CHICO RIO 247 Flinders Street, Townsville City 07 4772 1073 chicorio.com.au When it comes to food, Lavaracks is the jewel in the crown of the Townsville RSL.

Chico Rio Churrascaria is creating a little piece of Rio in the heart of Townsville. Traditionally marinated and flame grilled meats known as Rodizio de Churrasco are offered in a continuous service, carved at your table by passadores (waiters). At Chico Rio not only do we specialise in traditional Brazilian BBQ meats but we also have a special vegetarian and sea food menu.

tsvfood.com.au // #tsvfood

The award-winning restaurant serves premium grade meals in an elaborate, yet comfortable, setting. Lavaracks has been designed to offer an affordable dining experience and has served this up with award-winning flavour, loyalty and style since 2003.

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

directory

THE PIER RESTAURANT Sir Leslie Thiess Drive, Townsville 07 4721 2567

A TOUCH OF SALT Whatever the special occasion, A Touch of Salt will leave a lasting impression. Overlooking the Ross River in the city heart, A Touch of Salt blends an ever-evolving menu with an extensive wine cellar and an uncompromised approach to service. You can choose to dine in the airconditioned comfort of our contemporary restaurant or under the stars on our waterside balcony. 86 Ogden St, Townsville City 07 4724 4441 atouchofsalt.com.au

RYLAND’S BARBEQUE OBSESSION 180 Charters Towers Rd, Hermit Park

pierrestaurantandbar.com.au

The Pier is Townsville’s ultimate seafood destination. Overlooking Breakwater Marina, Castle Hill and Magnetic Island, The Pier is known for stunning views and succulent seafood. Whether you’d like an intimate dinner for two, a corporate lunch or just to wind down after a long day, The Pier is the perfect setting for your next social outing.

THREE LOAVES BAKEHOUSE The Precinct 12 - 18 Village Drive, Idalia 07 4729 0707

07 4773 1133 bbqtownsville.com.au

We sell barbeques of all descriptions. Weber is our premium brand and we are Townsville’s only ‘specialist’ dealer. Smokers have been very popular over the last few years and we have a range of gas, wood and electric models. Our knowledge of the ‘backyard barbie’ is second to none, with over 40 years experience. Let us help you choose one.

Inspired by authentic age-old processes and using fresh ingredients to create high quality baked goods from scratch. Artisan bakers handcrafting doughs and pastry each and every day to ensure depth and flavour are paramount. Townsville’s very own rustic charm bakehouse.

LAMBERTS FRESH PRODUCE 22 Fleming St, Aitkenvale 07 4779 9900

ESSENTIALLY FRESH Michel Flores now caters from his Bundock Street delicatessan which caters for all occasions and locations. Our deli provides a large range of Australian and imported cheeses, small goods including ham off the bone, olives, quality lines, Michel’s Gourmet Ready-Made Meals, coffee and local and organic fresh fruit and vegetables. 74A Bundock Street, Belgian Gardens 07 4724 2929 essentiallyfresh.com.au

lambertsproduce.com.au

A truly local small business supplying Townsville with huge selections of fresh fruit and vegetables, sliced and whole fresh cuts of beef, pork and lamb, fresh chickens, in-house made small goods and hams, and all of your stockfeed needs. Dealing with local farmers and producers from Bowen to Charters Towers and up to the Tablelands. TOWNSVILLE FOOD MAGAZINE

directory

SPECIALTY COFFEE TRADER 14/37 Civil Rd, Garbutt 0478 745 181 For 30 years Jean-Pierre Artisan Bakery has supplied Townsville businesses with quality artisan breads and pastries, including a gluten friendly range, through our wholesale bakery.

JEAN-PIERRE ARTISAN BAKERY

specialtycoffeetrader.com.au

89 Pilkington St, Garbutt 07 4728 2940

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

jpbakery.com.au

Specialty Coffee Trader is North Queensland’s leading supplier of specialty coffee, Espresso equipment, Barista training and specialty café products. Get in touch to discuss how we can improve your business’ coffee offering and increase sales and productivity.

OTTO’S MEAT MARKET Warrina Arcade, Illuka St, Currajong 0457 778 678 Our local, family owned business has long been established as one of Townsville’s leading fresh seafood retailers.

The new Otto’s Meat Market is now in full swing! Head in store where you’ll find our new service counter, the finest cuts and all of your meat essentials from chicken and pork to lamb, beef and a vast range of game meats and smallgoods. Home to a dry aging salt room, you can also enjoy watching our butchers slice and carve on traditional wooden butchers blocks. Keep an eye out for our new gourmet range being introduced daily.

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

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

Open every day of the year for your convenience.

BELLASATO FARM Braemeadows, Hinchinbrook, North Queensland 0412 008 189

KINGS RD MARKET

info@bellasatofarm.com.au

The Kings Rd Market in the Woolworths end of CastleTown is the perfect place to have a delicious meal, grab a quick snack, or get the ingredients to make something yummy at home. Meet up with friends at The Kings Rd Market on Thursdays to Sundays to relax over a coffee and enjoy some of the special events. Check the CastleTown website for details. CastleTown, Cnr Woolcock St & Kings Rd, Hyde Park 07 4772 1699 castletown.com.au tsvfood.com.au // #tsvfood

Naturally grown and pasture-raised award-winning Sommerlad chickens. Raised on chemical-free pasture and processed in Hinchinbrook, North Queensland. Coming soon to a stockist near you. Follow us on social media for updates and farm happenings.

directory

Rambutan is Australia’s first ever five-star ‘glampackers’ resort, providing accommodation to a multitude of travellers. Featuring an on-site restaurant led by a celebrity chef, with a Southern-American inspired menu (all under $30), and a rooftop pool and bar that reflects the resort’s charm and laid-back ambience.

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

THE METROPOLE Experience the charm of one of Townsville’s iconic pubs centrally located on Palmer street with views of the marina. We strive to exceed our guests’ expectations by providing great food and service in a family-friendly environment. Our versatile function rooms can be darkened for presentations or opened up to natural light. All rooms boast access to a balcony area. 81 Palmer St, South Townsville 07 4771 4285 functions@themetropole.com.au

RED ROOSTER Cnr Charles St & Bamford Ln, Kirwan Ross River Rd, Kmart carpark, Aitkenvale Kirwan: 4779 2575 A’Vale: 4775 1914

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

redrooster.com.au

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

Locally owned and operated, Red Rooster is all about chicken. Now serving breakfast seven days a week.

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

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

We offer catering and now, home delivery. Proudly Australian born and bred, Red Rooster - the home of tender loving chicken.

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

GRILL’D TOWNSVILLE 3 Palmer St, South Townsville 07 4796 9990 grilld.com.au

Burgers done good! At Grill’d, we pride ourselves on using only the highest quality, freshest ingredients. We make every burger fresh to order on the flame grill in front of you, so there’s no hidden secrets. We have a wide choice of 100% grass fed beef, lamb, chicken, steak or veggie options. Don’t see something you like on the menu? We’re happy for you to make your own!

MICHELANGELO’S PIZZA & PASTA Michelangelo’s Pizza & Pasta is a locally owned family business and home of the Bigfoot Pizza. Now with gluten free pizza and home delivery to all areas including Rasmussen and Rupertswood. Find us on Facebook! 117 Bamford Ln, Kirwan 07 4755 1978 pizzaandpasta.com.au TOWNSVILLE FOOD MAGAZINE

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CELSIUS SUNDAYS LIVE MUSIC BY THE POOL DELICIOUS FOOD . COLD BEVERAGES FAMILY FRIENDLY . NEW MENU

SUNDAY AFTERNOONS 1 pm - 5 pm

W O O LC O C K S T R E E T , T O W N S V I L L E P H O N E 07 4759 4900 tsvfood.com.au // #tsvfood