Townsville Food Magazine Issue 16 - Autumn

issue 16 // autumn 2018 // YOURS FREE

T

HE

GRE

FE

ASTE

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AWARDED QUEENSLAND’S BEST NON-DAILY LIFESTYLE PUBLICATION QUEENSLAND MULTI MEDIA AWARDS, 2017

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We’re serving up some

easter fun at CastleTown!

Easter Family Fun Days Fairy floss & face painting for the kids with special visits from the Easter Bunny!

Thursday March 29 3:30pm - 7pm Saturday March 31 11am - 2pm

CASTLETOWN.COM.AU tsvfood.com.au // #tsvfood

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Gift with purchase! a SHOWSTOPPING Kings Rd Market serving tray!

March 28-31 Simply make a purchase of $20 or more at any of the participating Kings Rd Market stores listed below to receive your FREE Kings Rd Market Serving Tray, while stocks last.

CastleTown

Flower Hut

TOWNSVILLE FOOD MAGAZINE

the round table

TOWNSVILLE FOOD MAGAZINE

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THE GREAT EASTER FEASTER

p. 29

Autumn 2018 Features and Stories 24

King of the Fruits Find out more about the jewel in North Queensland’s food bowl crown, Accorsini Pines.

26

Back in the Saddle We meet Kerry from Saddle Mountain Homestead - Townsville’s own supplier of true free range eggs.

29

The Great Easter Feaster We help you to entertain like a pro with our complete guide to the perfect Easter Feast for six.

Above Board Talking all things both creative and cheesy with local artist, Brenda Stone.

52

Master Chef Meets Master Brewer A five course beergustation with a celebrity chef’s personal touch.

Departments

41

What’s Your Go-To Chocolate? Versatile and delicious, everyone loves chocolate. We’ve got the lowdown on the nation’s favourite treat.

44

Run to Paradise Culinary glamour with a modern Australian and Mediterranean twist comes to Palmer Street.

46

Simply the Breast The chicken offerings at Lamberts are a cut above the rest.

48

Catch of the Day Otto’s Fish Market - Kon’s story.

tsvfood.com.au // #tsvfood

50

54

Community Farmer Meets Foodie’s Erica Hughes chats about the rise of the local produce revolution.

57

Community Beefsteak & Burgundy Club’s Gail Woodward shares her dining ponderings of the season.

54

The Menu Sip me baby, one more time! Martini recipes to get you dancing this Autumn.

66

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

68

Directory Find a new favourite with our local directory.

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ON THE COVER Happy Easter from Townsville Food Magazine!

FRESH, FREE RANGE EGGS BY SADDLE MOUNTAIN HOMESTEAD PHOTO + STYLING BY JAIMIE ARCHER

ACCORSINI PINES

p. 24

PARADISE BAR

p. 44

Experts 14

Epicurious with JAM’s Matt Merrin.

16

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

18

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

20

Deli-cious! with Otto’s Fresh Food Market’s Harry Hempsall.

22

Lettuce Know with Lamberts Fresh Produce’s Luke Clasie.

OTTO’S FISH MARKET

p. 48

TOWNSVILLE FOOD MAGAZINE

MARCH APRIL MAY

8. BROKENWOOD WINE SOIRÉE 19. TAYLORS WINE DINNER TBC. AN EVENING WITH HÃHÃ

PUBLISHING, DESIGN + LAYOUT Yen Communication Design

WEB tsvfood.com.au

EDITORIAL Jaimie Archer and Josh Alston

SOCIAL

EDITORIAL PHOTOGRAPHY Cathy Friel and Jaimie Archer ADVERTISING + DISTRIBUTION ENQUIRIES info@tsvfood.com.au EDITORIAL SUBMISSIONS + MEDIA RELEASES info@tsvfood.com.au

goodfoodtsv tsvfoodmag | #tsvfood 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. 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.

entree

Autumn 2018

JAIMIE ARCHER TFM Founder

BEST NON-DAILY LIFESTYLE PUBLICATION

BEST ADVERTISING F EATURE IN PRINT

BEST ADVERTISEMENT IN PRINT

In the lead up to the Easter season and long weekend holiday, many of us will take the opportunity to plan an escape from the hustle and bustle of work in order to spend some quality time with our loved ones.

Some will escape to the beach, or one of our gorgeous national parks for a camping stint; others, like me, look forward to a relaxing staycation. In this issue, we celebrate the season by sharing ways to enjoy food and drink with the family. This month’s main feature is a full menu and planning guide so that you can do this in the most delicious of ways, should you choose to entertain this season.

In this issue, we also get out and meet some more of our local primary producers, and are proud to feature Kerry from Saddle Mountain Homestead and Tony from Accorsini Pines. Our Home Grown department was a long time in the making and I am so proud to have been able to bring it to fruition over our past three editions. The feedback we have received from our readers has been amazing, so rest assured, we will be bringing you more local stories about our farmers and the amazing work they do, each and every issue moving forward.

For many people of Townsville, Easter represents a time of rejoicing and a renewal of spirit. As the recent spell of hot, increasingly humid weather finally gives way to cooling rains, this season for all North Queenslanders alike, also represents growth and new beginnings.

And it is on that note that I am proud to announce that only moments after our last edition went to print, we were announced

Queensland’s Best Non-Daily Lifestyle Publication at the 2017 Queensland Multimedia Awards (in addition to two other accolades). After half a decade at the helm of this publication and nurturing it to what it is now, this was a hugely humbling moment for me. Not only this, but it was also extremely motivating, so stay tuned and be sure to follow us on social media as we strive to continue this amazing growth - with some announcements to come in the lead up to our fourth birthday in June.

I would like to take this opportunity to thank those who have helped us to get this far, particularly my team (the work it takes to produce this publication truly is tireless and challenging), but also you, our readers and our clients who have shown their unwaivering support - many of whom have been working alongside us since day one.

A big congratulations also goes out to our friends over at Success North Queensland, who took out the top gong in the business category of the awards. Their publication, not much older than ours, has overcome its own challenges over the years to grow to be a cornerstone for business owners and entrepreneurs of both Townsville and Cairns, and the recognition they have finally received is very well deserved.

It just goes to show the importance of regional media and how vital it is for small business and the public alike to support it so to all those who do, I thank you from the bottom of my heart.

So in closing, enjoy your Easter and enjoy your Autumn. I feel it should all revolve around some well-earned downtime... and chocolate!

TOWNSVILLE FOOD MAGAZINE

playing favourites

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

we just love...

ENTERTAINING Here at TFM, we really believe that entertaining is the spice of life. There is something about inviting people in to your home and sharing a meal together that not many other activities can actualise. But to truly entertain means so much more than having people over. Entertaining is the whole experience - from planning the meal, to the shopping, to decorating your table, to the music you play whilst preparing ingredients. It’s the tears you shed while chopping the onions and it’s your ability to be able to tell your guests where you sourced your local meat and produce. It’s the several glasses of wine you enjoy along the way and the stories you regale your friends with after dessert.

We gather to eat and with the exception of Christmas, there is really no better time to entertain than at Easter. The weather is beautiful, our local produce is truly at its best... and did someone say four day weekend? We implore you, put on an Easter Feaster this year and truly experience the joy that comes with opening your home to celebrate with food.

we just love...

BRENDA STONE ART Have you ever wished that you knew someone who could make you a stunning, eyecatching board to go with your weekend wine and cheese? Well, we have found her. Local artist Brenda Stone has taken her artistry to the next level, with a range of hand crafted cheese boards and gorgeous drink coasters. The cool appeal of gorgeous pigment-tinted resin, is offset to elegant advantage by the natural warmth of acacia wood, and they are extra special when they come with the knowledge that variations in the colour and veining of each piece means no two pieces are ever the same. To find Brenda’s work, drop in to the Drill Hall Studio Gallery, 27 Mitchell Street, North Ward or, visit her online store at brendastoneabstractart.com.au.

subscribe and win!

GET DIGITAL WITH US

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

You could also win one of three Brenda Stone Art cheese board and coaster sets - perfect for entertaining and valued at $100 each. Terms and conditions apply, see our website for info. tsvfood.com.au // #tsvfood

ibe to

Subscr

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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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highlight

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

tsvfood.com.au // #tsvfood

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

TOWNSVILLE FOOD MAGAZINE

playing favourites

we just love

occasions + events

PIMM'S

AN EVENING WITH TAMARA GRAFFEN

Hugely popular in the UK

as the go-to drink of the

Summer, Pimm’s is a

gin-based aperitif that’s

perfect for sharing. And

because our Townsville

Autumn is about as close

to an English Summer

as we’re likely to get

weather-wise, we at TFM

have decided that the

humble Pimm’s No. 1

Cup is our drink of choice

this issue. Enjoy it served

over ice with lemonade

and heaps of fresh fruit as garnish (in a bowl or jug to share is great too). Oh, it’s also on tap at the newly opened Quartedeck if you prefer it poured for you.

best kept secrets

We at TFM are proud to be supporting this unique event in conjunction with Coopers Brewery and hosted by the Metropole Hotel. Tamara Graffen (NQ expat and recent Masterchef finalist) will be designing and presenting an exclusive menu, paired with delicious beers by Coopers, all while guest speaking alongside Coopers Education Ambassador, Adrian Clarke.

So grab your tribe of beer-obsessed devotees (or just your brew-curious buddies) and lock in your evening with Tamara Graffen now - tickets are selling fast and this event will sell out. For more info about the event, check out our story on page 52.

An Evening With Tamara Graffen at The Metropole Hotel, Saturday March 24. Tickets $79pp and available at: townsvilletickets.com.au/event/6201

PARADISE BAR What do you get when you combine an executive chef with an unbridled passion for serving only the best food to his patrons, with a head chef trained under Gordon Ramsay and an award-winning sous chef? Add to the mix some of the most creatively designed woodfired pizzas you are likely to find in the north, the best produce and ingredients available and a top notch bar, and you have yourself a modern Australian restaurant with a Mediterranean twist... and it’s right here on our very own Palmer Street. To learn more about Paradise Bar, check out their story on page 44.

CITY OASIS CAFÉ City workers can celebrate in knowing that they have another really great option just around the corner for their weekday lunches. Easily one ofTownsville’s best hidden gems is City Oasis Cafe, located on Wills Street, just behind the busy Walker Street business precinct. Open 6.30am - 2.00pm Monday to Friday, with an amazing daily $15 lunch special to boot, your next corporate lunch or busy break is sorted...

MOTHER’S DAY BREAKFAST AT TOWNSVILLE RSL It’s Mother’s Day on Sunday May 13, and breakfast is the order of the day. It’s only right to start Mum (and Grandma’s) big day off perfectly, and our idea of the best way to do that is, well, with food. You could easily do this at home or, you could look to really spoil them with sweet and savoury treats at Townsville RSL’s Mother’s Day Breakfast. Enjoy fruit juice, freshly baked pastries, jam and conserves and bottomless tea and coffee... all in addition to your choice from four delectably generous set menu main dishes.

Catering for the whole family, bookings are essential.

Townsville RSL Mother’s Day Breakfast, Sunday May 13. $34.90 Adults, $9.90 Kids Menu, Children Under 6 Free.

Bookings are essential, call 4759 9500 to secure your table.

TOWNSVILLE FOOD MAGAZINE

experts

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

AGFG 2018 CHEF HATS Thank you and congratulations to the team at JAM for receiving our 2018 Chef Hat from Australian Good Food & Travel Guide.

This will be the sixth year in a row for us and I appreciate the hard work and commitment it takes to receive this prestigious industry acknowledgement.

Well done also, to A Touch of Salt for picking up a Chef Hat; I know the Brine family is also very proud of their team’s achievements.

With less than 400 restaurants across Australia receiving a Chef Hat award this year, Townsville having two restaurants receiving these AGFG Hats can assist to grow tourism in the region.

Townsville Enterprise recently launched a new series of TV advertising showcasing the city to be a vibrant and exciting place to visit. Images of the city, Magnetic Island and our evolving restaurant and bar scene are all featured in the ads, targeted at young travellers.

AS THE SUMMER MONTHS PASS, TOWNSVILLE OFFERS A GREAT DESTINATION FOR EVENTS AND FUNCTIONS. We are currently working on our “Next Gen” Wine Dinner. The night will showcase one of Australia’s next generation wine producers along with their exciting wines, great food and cool tunes. tsvfood.com.au // #tsvfood

The dinner is aiming to cater for the city’s young emerging foodies and wine lovers looking for a fun night out with their friends and colleagues.

The date and location will be released very soon, so register for our newsletter at jamcorner.com.au to ensure you receive an update.

A TASTE OF FUSION: FRIDAY MAY 18.

Townsville Fashion Festival is working in conjunction with A Touch of Salt and JAM on this event, which will be an exotic night out to enjoy canapés and only the best of Australian bubbles.

This event will give you a taste of the fashion festival with sophistication and exclusivity.

The Townsville Fashion Festival (presented by Escape Travel) will enlighten the CBD by again launching one of the most exclusive and prestigious events on Townsville’s calendar.

With brilliant cuisine from two of Townsville’s best restaurants, together with collaboration from our sister city chefs, our very own Fusion Cocktail, some of the very best bubbles in Australia and a night full of glam and fashion, this is one event you do not want to miss!

To find out more, be sure to head to townsvillefashionfestival.com.au.

Speaking of events, JAM and

Dreamscene Events have donated a dinner for 20 guests raising $7,000 for the Townsville Hospital Foundation.

This exclusive dinner will be held on one of the most spectacular locations in Townsville, with a menu showcasing some of our best regional produce throughout the evening.

As the sun sets over the city, guests will enjoy Bollinger champagne and canapés, followed by a sumptuous three course dinner.

BRIDGEWATER UPDATE We have enjoyed hosting various functions over at the JAM ‘pop-up,’ and now it’s time to begin construction to create our new Bridgewater Restaurant & Bridge Bar. As you leave the CBD over the George Roberts Bridge, Bridgewater’s new home is on the left.

For updates on the new waterfront establishment head to our website at bridgewaterq.com.au.

Happy new year, let’s hope 2018 will be a great year for everyone.

“If we’re not willing to settle for junk living, we certainly shouldn’t settle for junk food”. - Sally Edwards

Bon Appetit

- Matt Merrin

experts

Anwnianrdg i W GREAT FOOD

Proud winners of a 2018 AGFG Chef Hat award.

BOOK YOUR 2018 FUNCTION Jam is the perfect location to play host to your social or corporate events, including weddings, birthdays, hens parties & farewells as well as product launches and media events. Enquire today to secure your function date.

A DAY AT JAM The JAM day begins with a creative breakfast menu and great coffee, followed by lunch – explore the a la carte menu or choose from our chef’s choice, set lunch menu… and as the sun sets over the CBD, Castle Hill and river, sit back and relax over dinner.

BREAKFAST/LUNCH/DINNER

1 PALMER ST, SOUTH TOWNSVILLE. 4721 4900 JAMCORNER.COM.AU TOWNSVILLE FOOD MAGAZINE

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

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

It’s the Artisan way.

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

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

experts

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

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

We have had some amazing products available throughout the years, but we are so excited to be changing up our range in the very near future. We have a plan to slowly wean out some of the breads that no longer seem as popular as they once were and adding some really new and innovative ideas to our bread range.

We love listening to our customers and welcome their input when we are looking at developing new ranges. That is one of the best benefits of remaining small and personal in business.

After surviving another busy time of the year, we are now building up to the Easter period - which of course brings about the Hot Cross Bun. While we are aware that they have been on the shelves since

Boxing Day in larger supermarkets, we love to celebrate the smaller occasions throughout the year as well.

Be sure to try any of our traditional, chocolate, Spelt or (our ever popular) Artisan variants.

Australia Day saw our Lamington variation of the Cronut bring some new and loyal customers flocking to the store.

We will be offering a select number of Hot Cross Bun drives again this year; enquiries are welcome through the shop or on 4729 0707.

We keep our product lines fresh by moving on to new flavours fairly regularly and as such, we are excited to bring back our Easter-inspired variation of the Cronut in time for the Easter period. The crème egg inspired Cronut was an absolute hit last year so we are excited to see its return.

We will also be offering our full range of Hot Cross Buns again this year and we are proud to say that we use only the highest quality products - and the result is worth it.

We have lots of exciting wholesale opportunities and catering events coming up which keeps us creative and excited.

We love to see our regulars in store and at the markets and we thank you for your valued support always.

We are also continuing to take orders for our amazing and developing cakes list - most recently our semi naked iced cakes and hazelnut cakes have been most popular.

Enquiries are again welcome in store or on 4729 0707.

TOWNSVILLE FOOD MAGAZINE

experts

By Mark the Monger

TOWNSVILLE’S LARGEST SEAFOOD RETAILER

OPEN 7 DAYS

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

THANKS ROSS! This issue we would like to introduce you to Ross Wilkie.

Ross has been our main supplier of live mud crabs and Burdekin barramundi for many years now. Ross is a third generation fisherman who learned from his Dad who in turn, learned from his Dad (Ross’s Grandfather).

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

From an early age, Ross spent many hours out in the boat with his Dad and developed a life-long passion for the industry. He has now been fishing on his own for the past 16 years.

Ross was born in the Burdekin and still lives there with his wife Sue-Ann and their two kids, aged eight and six.

The kids are starting to go out crabbing with Ross already – another generation of fishers/crabbers has begun!

It is the Burdekin area that Ross mainly fishes, and he knows the area like the back of his hand. He goes out crabbing every day.

Ross supplies us with all of our live mud crabs every week and sends the remainder of his catch to the Sydney Fish markets where North Queensland mud crabs are extremely popular. We keep some of our crabs for sale live and we cook the rest on site as required – there really is nothing better than a freshly cooked mud crab!

tsvfood.com.au // #tsvfood

Our Easter

THURSDAY 29th MARCH 7am til 6pm GOOD FRIDAY 30th MARCH 6am til 3pm EASTER SAT 31st MARCH 9am til 2pm EASTER SUN 1st APRIL 9am til 2pm EASTER MON 2nd APRIL 10am til 2pm

Barramundi fishing happens at night when the tides are right.

Some nights, Ross can get a nice catch of barra, whilst other nights can prove fruitless and nothing at all is caught. It can be a frustrating, tiring and costly way to make a living at times!

The following day after a good night’s catch, Ross will drive up and deliver the barra to us himself - it cant get any fresher or faster than that!

Ross often also has a bi-catch of Blue salmon, queenfish, grunter, Threadfin (King salmon) and flathead on hand, providing us with a fantastic variety of freshly caught estuary fish for our customers.

We consider ourselves very lucky to have Ross as a supplier, as his product is always handled well and kept to a high standard. We look forward to selling you Ross’s barra and mud crabs for many years to come.

Thanks Ross!

Don’t forget Easter is coming up quickly and will be here before we know it. As always we will be open every day over the Easter period for your convenience. We look forward to seeing you in store...

TOWNSVILLE FOOD MAGAZINE

experts

By Harry Hempsall With a passion for food and cheese, Otto’s Deli King, Harry Hempsall finds there is always something new and inspiring happening in the world of food. Each issue, Harry shares his knowledge on the best when it comes to gourmet delicatessan styling and eating.

THE BEST FOOD IN VENICE! Arguably the most captivating city in the world, Venice exudes magic, romance and tradition.

So it would come as no surprise, that a city with enchantment at every turn should have some little-known culinary treasures, too.

Enter, cicchetti.

Pronounced “chee-KET-eeh”, cicchetti are often described as Italy’s answer to Spanish Tapas - although this is probably a little broad (and you may do well to not make the comparison in front of a Venetian).

Yes, they are small plates of finger food (bar snacks if you will), and they are traditionally designed to be enjoyed with a glass of wine or a spritz.

But the difference between cicchetti and tapas is contextual, referring more to where you’re eating as to what you’re eating. That is, cicchetti specifically refers to the bites lining the counters of ‘bacari’ (the casual bars of Venice), where locals regularly stop in for small glasses of wine known as ‘ombra’, and single bites, which they generally consume while standing up and having a chat in the evening, or even at lunch time.

So; fried olives served at the table before your dinner, is antipasto. But if it’s offered alongside your drink in a bar then we are talking cicchetti!

Cicchetti can vary from stuffed olives to meatballs, to small bruschetta, to fresh meat, fish, cheeses and so much more -

they come together to essentially create a vast and varied platter of delicious bites to be enjoyed!

Those who were lucky enough to attend the Otto’s Parlour at last year’s Townsville Cup race day will know what I mean, with the luxury of having experienced Otto’s Continental Deli’s very own take on these tasty morsels.

It was so amazing to look around the marquee to see our guests being wowed with a range of our very own handcrafted cicchetti which highlighted fresh strawberries, gorgeous Barossa Wagyu Beef, the most incredible Lachsschinken pork and a range of silky, flavourful spreads, condiments, breads and additional produce.

Don’t forget Venetians love to linger with their friends, chatting over cicchetti with a refreshing beverage (and in Italian culture, a good glass of wine is always consumed with something to eat as it helps to avoid getting a bit too tipsy unintentionally)!

The best and most typical drinks to pair with cicchetti are a glass of wine, or a Spritz.

When it comes to great wines to pair with cicchetti, you want to look for Veneto wines that are young and smooth. The light and sparkling Prosecco is a popular choice and likely to be one that you are already familiar with. If you like your

tsvfood.com.au // #tsvfood

reds, a nice choice is Raboso (a light red, peppery wine) and a traditional Merlot. If you are looking more on the white side of things, Pinot Grigio is the most common dry white found across Venice, but Ribolla is another great choice – it is light and delicious.

If you aren’t in the mood for wine, you can instead pair your cicchetti with a world famous Spritz – which incorporates Prosecco, sparkling water and an Italian aperitif of your choice. My favourite by far is Aperol, but Campari is another great option (it just depends on how bitter you might like your beverage to be).

experts As you can see, cicchetti has the ability to demonstrate the variety and quality of food from the area, and regardless of the specific cicchetti you encounter, it should all be freshly prepared and created with local, seasonal products.

But cicchetti also make the perfect food for entertaining at home. Whether for pre-dinner nibbles or a full-blown party, you can bring a little taste of Italy to your kitchen at home and the best part is, we have every single ingredient you need to make it happen, here at Otto’s.

You can pop in and see myself and the team at the Continental Deli (the counter right alongside the Meat Market) and we would be more than happy to discuss your needs and help you choose the right ingredients to prepare your chichetti from scratch. Or, even better, if you would like us to do the hard work for you for your next party, function or event, with a little bit of notice we can design up a menu, similar to the one here, so you can wow your guests without lifting a finger.

For a Venetian, there aren’t many things more delightful than to take a break and spend some time with friends, meeting and chatting with whoever drops by, all while enjoying a delicious nibble and washing it down with a glass (or a few) of wine. In fact, it’s considered essential to vitality and wellbeing.

So make like the good people of Venice and turn your home into your very own ‘bacaro’ by putting on some cicchetti at your next function. Because let’s be honest: When it comes to food and wine, who doesn’t want to be just a little bit Italian?

Otto's Continental Deli

1 2 3 4 5

FRESH STRAWBERRIES ON RICOTTA WITH BALSAMIC DRIZZLE BAROSSA WAGU BEEF WITH HORSERADISH CREAM BABY CAPRESE WITH OLIVE OIL AND BASIL LACHSSCHINKEN PORK WITH SMOKED MUSHROOM AND CHILLI JAM GOATS CHEESE AND WHIPPED FETA WITH THYME AND HONEY ROASTED GRAPES

delizioso!

TOWNSVILLE FOOD MAGAZINE

experts

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

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

There is a lot of talk around town about how hard Townsville is doing it. And it certainly seems that way, with small businesses closing down and empty shop fronts as far as the eye can see.

The lucky thing for Lamberts Fresh Produce is that we sell fresh fruit and vegetables and there used to be a saying that fruit and veg is recession-proof as “everyone needs to eat.”

But we have definitely noticed a change in customers’ buying patterns.

While many customers have cut back on buying extra produce and reverted

to more of the staple lines, shoppers are definitely more concerned about fresh quality produce that has flavour and will also last longer - so as to reduce on waste. Bulk buys are also proving popular, where we can buy a smaller line for a cheaper price, but still at the same quality.

We are always looking at where we can change and improve on our offers and what we do at Lamberts; the great thing is that this is only going to improve heading into our local season which kicks off in early April.

Classic Autumn • 4 fresh tomatoes

• 1 red capsicum, diced

• 3 tablespoons olive oil

• 1 tablespoon tomato paste

• 1 eggplant, diced

• 1/2 tablespoon chopped fresh thyme

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 1 yellow capsicum, diced

• 2 tablespoons fresh basil leaves

Score the base of each tomato and drop into a bowl of boiling water for 20-30 seconds. Remove from the water, and peel off and discard the skin.

Heat oil in a frying pan over medium heat. Meanwhile season the eggplant well.

Add the eggplant to the pan and cook for 5 minutes. Transfer to a plate and set aside.

Add the onion and capsicum to the pan and cook for a further 5 minutes.

Return the eggplant to the pan and stir in the tomato paste. Add tomatoes, thyme and garlic. Reduce heat to low, cover and cook for 15 minutes, stirring occasionally. Tear and stir in the basil. Serve warm with crusty bread and garnish with fresh herbs. tsvfood.com.au // #tsvfood

What happens to the produce after it has been picked is just as important as growing it, especially with cooling and storage. We have great relationships with over 50 growers who want to work with us so that we can deliver the best price, quality and service.

So come on in over Autumn and be on the lookout for some beautiful in-season produce. Some of my recommendations are:

QUEENSLAND CITRUS Queensland has three major growing regions of citrus which

experts include Emerald, Central Burnett and Bundaberg.

Mareeba in the far north, is also home to an abundance of limes.

Delicious, juicy, vitamin C-packed fruit, all ripe and ready (just as the weather starts to cool down) and loading us up with nutrients in time for winter.

Imperial mandarins are now in season, and are generally the first mandarins to show their delicious faces. They make for a seriously good portable snack!

Queensland Navel oranges are also in full swing and are exceptional eating, and let’s not forget the humble, yet oh-so-versatile lemon. From a cool glass of water to a hearty roast chicken... it’s good in everything.

TABLELANDS AVOCADOES It could be the beautiful rich soil, the high altitude or the love of the farmers (perhaps it’s all three), but we reckon that Tablelands avocados are among the best in the country. Avocado harvest is well and truly in full swing and the first to be picked are the Shepards.

Shepard avos are the ones with the bright green skin - all the time - meaning that the skin stays green even after the fruit has ripened. One of the best thing about Shepards is that the flesh doesn’t go brown once cut, so they are great for presentation in salads and other dishes.

After the Shepard harvest comes the Hass, and this is the variety that is the most common. It has a rough skin that changes colour from bright green to a deep, dark purple/ brown hue when ripened.

Whichever the variety though, there’s a lot to love about avocadoes, so get them now while they are at their best!

CAPSICUM AND TOMATOES Our friends in Bowen and Gumlu are kicking off their peak season, producing most of the tomatoes and capsicums for the Eastern states throughout Autumn.

The produce coming out of this part of Queensland this time of year is robust and beautiful, so stock up and use them in pasta sauces, salads, or even ratatouille (check out our recipe on the opposite page).... capsicum and tomato work so beautifully together!

TROPICAL And last (but certainly not least), there will be a great supply of tropical beauties such as local passionfruit, red papaya, custard apples and persimmion all in season this time of year.

Also in season this Autumn: apples, asparagus, eggplant, pumpkins, potatoes, beetroot, bananas, cabbage TOWNSVILLE FOOD MAGAZINE

home grown

of the fruits TO D E L I V E R F R E S H PINEAPPLES ALL OVER AU S T R A L I A R E Q U I R E S A L O T OF HARD WORK, COMBINED WITH A TROPICAL DASH OF L O C A L PA S S I O N . W E L E A R N WHY ACCORSINI PINES ARE THE JEWEL IN NQ’S FOOD BOWL CROWN. You could drive right past the small rural township of Mutarnee on a hot summer day and never even know you had been through.

But this little town on the banks of Crystal Creek, just north of Townsville, is home to a farm that is producing 1.1 million pineapples every year The Accorsini Farm sprawls out over 500 acres and also produces watermelons and pumpkins as fallow crops.

But it is the pineapples that have made Tony Accorsini a local legend, with his products stocking plenty of local shelves as well as those in capital cities across the country.

THE JOURNEY HOME Tony loved living on the land as a young fellow. His father and brother ran the farm from 1964 and it has stayed in family hands ever since.

After a stint working as a motor mechanic, Tony returned home in 1984 with a thirst for working on the land once more, because there are things that farm life offer that no city job ever could. tsvfood.com.au // #tsvfood

home grown

Accorsini Pineapples and NQ Paradise Pines are available locally from Lamberts Fresh Produce.

Long been a part of Townsville, the story of Lamberts’ transition to the fresh produce marketplace that it is today comes from a passion for getting a better deal for both regional shoppers and produce growers.

Keep it local, keep it fresh.

“I enjoy being the master of my own destiny,” Tony says.

“I enjoy reading the weather and being able to sow something from nothing.”

“There is a lot of freedom and I get a lot of reward out of producing a crop and harvesting.”

All of this has inspired him to create breeds of pineapple unlike any other in the world.

“I also enjoy the open air and being outside.”

Low acid pineapples are one variety, presenting a lesser tart flavour profile that delivers more sweetness in each bite.

The business remains a family affair to this day, a point of pride for the Accorsinis.

“I’m in partnership with my brother, Rodney. My son in law also works for us, as well as few long term permanent employees,” says Tony.

But then there is the Jubilee, one of the sweetest pines you are ever likely to wrap your lips around. It’s one of the sweetest pineapples around. The sugar level is 25 per cent higher than any other pineapple on the market.

“My dad and uncle are still there, they are semi-retired. We also employ up to 15 locals and also backpackers around harvest season.”

THE CHALLENGES OF THE LAND

THE DISTINCT DIFFERENCES

Tony explains that working on a farm that produces more than a million pineapples a year has its own set of challenges.

Tony is definitely a man of the land, a trait he truly holds dear.

“The satisfaction of being able to produce something that the community uses keeps me motivated,” he says.

But it’s not all a sweet experience.

“Getting people to do the work can be tough, it is physical labour - hot and hard work,” he says.

“The pressures of compliance as well as workplace health and safety are also a challenge; and the weather always has the final say.”

WHERE YOU WILL FIND ACCORSINI PINEAPPLES The old school touch is still present at Accorsini Farm, with local businesses such as Lamberts Produce coming out to buy direct from the packing shed.

“We enjoy being able to service our local customers directly,” Tony says.

But Accorsini Farm also works in a co-operative partnership with NQ Paradise Pines at nearby Rollingstone, which means they can distribute their product far and wide.

So, if you are looking for the perfect sweet fruit for your table’s bowl, Tony urges you to shop local.

“We need to keep supporting local. We also need to keep buying fresh produce to keep growers in business.”

TOWNSVILLE FOOD MAGAZINE

home grown

C R A C K I N G T H E E G G I N D U S T R Y I S N O YO L K ; YO U R E A L L Y H AV E TO S H E L L O U T A L O T O F T I M E A N D E N E R G Y . I T ’ S N O M E A N F E AT , B U T H E R V E Y R A N G E H E N FA R M E R K E R R Y D E A N K N O W S A L L TO O W E L L H O W TO G E T

Navigating back into the workforce is a common dilemma for women who have had children. Some choose to go back part time; others will study to prepare for the next chapter of their lives.

Two-and-a-half thousand birds call this beautiful place home, and we’re sure that if they could talk, they would tell you they are most certainly more content for it.

“From all my research I thought that farming would be a great industry and give me the opportunity to have a great lifestyle, plus the ability to work at home.”

Others, like Kerry Dean, dust off their straw hat and get their hands dirty establishing their own farm.

“The dream that I have is to produce a trusted brand of eggs, that all my customers know come from a happy farm life,” says Kerry.

Now, Kerry is truly at home on the range and she loves nothing more than to watch her lively children forage and play jubilantly on the land while she gets to work.

Kerry is the owner and operator of Saddle Mountain Homestead, calmly nestled in the gorgeous surroundings of Hervey Range, just north of Townsville.

Saddle Mountain Homestead is a picturesque property which, at this time of year, carries with it an almost fictional mist and a crisp, rainforest-like tinge of green. It is the sort of lush environment that upon visiting, is met with a sweet relief upon escaping the dry rainshadow that is the current climate at Townsville.

At Saddle Mountain Homestead, Kerry tends to 2,500 hens, 50 ducks, 10 lowline cattle, eight goats and three gorgeously faithful Maremma sheepdogs.

They say that happy chickens lay happy eggs, but... two-and-a-half thousand hens?

You did read that correctly. tsvfood.com.au // #tsvfood

KERRY’S STORY Farming runs in Kerry’s blood, with her father an established grazier. It was her dad’s decision to introduce chickens to his farm, which inspired her to try her own hand at farming - something she had always wanted to do.

“At the time, I was 36 and a stay at home mum, looking to get back into the workforce,” says Kerry.

“My previous work experience was as a personal assistant, so with two small children it wasn’t a job that I could commit the time and effort to, hence the change to farming.”

So while so many work-from-home parents are perched at their computer screens, Kerry truly is at one with nature, tending to her farm from the crack of dawn, each and every day.

“There is honestly so much that I enjoy about working on the farm. Every day is different, every day is a challenge.

I love working with the animals in a place that is so beautiful. It’s perfect to call home. The kids are having an amazing upbringing here.”

THE RECIPE FOR SUCCESS On a visit to Saddle Mountain, the first thing you notice is the adorable mobile caravans in which the hens reside.

They are designed so as to enable the team to move the birds around to fresh pasture regularly, so they are never short of a feed.

And boy, do these ladies eat like queens.

Kerry and her team of helpers source feed produced in the Tablelands to

home grown ensure all the hens’ needs are met. It’s their balanced and nutritional diet of grains, vitamins and minerals that make all the difference. Let us promise you, it really shows in the eggs that they lay.

“I think the quality and freshness is the thing that stands out the most, says Kerry.

“They are truly delicious eggs.”

“We collect daily and then clean, grade, candle and box the eggs the same day. They are then placed straight to the cold room to maintain their quality.”

THE CHALLENGES ON THE LAND While Kerry loves her lifestyle, there is no shying away from hard work to keep operations running smoothly.

Early wake ups and late finishes are par for the course, but it is the meticulous planning that makes Saddle Mountain run so smoothly.

“We have to plan six months in advance to order the hens from the hatchery. This can be a challenge when a restaurant calls and says they would like five boxes per week starting tomorrow,” says Kerry.

It is a team effort, with Kerry assisted by her partner Wayne Stuy and offsider Nikki Stinson.

“Everyone who is in the farming industry knows that there is always something that needs doing or has to be repaired. Animals all need feed, water, shelter daily.”

“Luckily for me I have some amazing workers and I really couldn’t do it all without them and the amazing support of my partner, Wayne.”

WHAT’S NEXT FOR SADDLE MOUNTAIN? While the eggs are without a doubt, the main attraction, there are plenty more farm fresh products that will be rolled out in the coming years.

“We produce chicken eggs, duck eggs and also have plans to sell small amounts of beef and goat meat in the years to come,” says Kerry.

“We have planted a lime orchard and a few other fruit trees which will be ready for sale in about two years. Our latest project is garlic and ginger, which we hope to be ready in about 12 months.”

SO, WHERE CAN WE TRY THESE EGGS? More and more retailers across Townsville, Ayr and even Tully are stocking Saddle Mountain eggs while a range of local restaurants have also added them to the menu.

But if you want to try them for yourself, you can deal direct with the supplier.

“I do all my own deliveries, so it is a great way for me to keep in contact with the stockists and customers,” says Kerry.

Kerry offers free workplace delivery for orders over five dozen, so visit the Saddle Mountain Homestead Facebook page for an up-to-date list of stockists or to get in touch with the farm and say howdy to some happy hens.

TOWNSVILLE FOOD MAGAZINE

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

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

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

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C E L E B R AT E E A S T E R A N D C R E AT E A N E W T R A D I T I O N B Y H O S T I N G A C R E AT I V E A N D D E L I C I O U S S U N D AY L U N C H F E A S T. I N V I T E YO U R C L O S E S T F R I E N D S , D E C O R AT E T H E TA B L E A N D E N J O Y S O M E P R E C I O U S T I M E TO G E T H E R W I T H T H I S F O U R - C O U R S E M E N U O F TA S T Y D I S H E S T H AT W I L L I M P R E S S YO U R G U E S T S .

F

or many, Easter is the first proper break of the year and the chance to really unwind.

Whether heading north up our beautiful coast, heading out west for a spell of camping or simply enjoying a few quiet days in the home we call Townsville, the Easter holidays should definitely embrace family, friends and beautiful food.

With the cooler Autumn weather, heartier flavours begin to emerge from our kitchens, and they all come together perfectly for a chilled-out Easter lunch that celebrates the best in local, in-season and fresh produce.

Make it a long, leisurely Easter lunch that begins with a fresh and vibrant cocktail, designed to whet the appetite before the arrival of bite-sized prosciutto cups that celebrate fresh figs and creamy goat’s cheese.

Fresh lime, spiked with garlic, update beautiful local green prawns and give your guests just a taste of what is to come.

Followed by a slow roasted, herb-laden butterflied lamb leg with potato and bacon rosettes are a new twist on a traditional holiday favourite, and a colourful, crunchy take on roasted pumpkin that just bursts with flavour rounds out this pleasing menu.

But then what would Easter be without hot cross buns? So don’t forget to pass around a warm, rich blueberry and white chocolate hot cross bun pudding – a layered delicacy with the welcome twist of fresh blueberries and custard.

We have designed the full menu for you and even included suggested drink pairings and a shopping list. So set a bright, fresh, colourful table adorned with fresh flowers, golden eggs and pastel hues, gather some friends and enjoy the spread… all while reaping the priceless rewards that come with opening your home and your heart, breaking bread, making memories and enjoying sumptuous but homely food with your loved ones.

TOWNSVILLE FOOD MAGAZINE

Menu APERI

Classic Pim

TIVO

m’s No 1.

Cup Cock tail

APPET

ISER

Crispy Pr osciutto C with Goa t’s Cheese ups and Figs

ENTRÈ

E

Oven Roa sted Garlic an d Lime Pr awns

MAIN

Herbed L eg Potato an of Lamb with d Bacon R osettes served wit h a side o f Pumpkin Wed Walnuts a ges with Goat’s Ch e nd Sage B rowned B ese, utter

DESSE

RT

Blueberry and Whit e Cho Hot Cros s Bun Pud colate ding

All presen ted on ha nd-cra

by Brenda fted serving platter s Stone Art

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Aperitivo

CLASSIC PIMM’S NO 1. CUP C O C K TA I L

The idea of sharing a drink before a meal dates back through the ages, and it was the Europeans who turned it into an artform in the 18th Century.

Aperetifs are light and dry, often with a slight bitterness, so as not to overindulge your senses. It's all about stimulating your appetite and this fresh Pimm's cup will do just that, with its low alcohol content and fresh flavours.

It's certainly one that will get your guests talking and your party started.

• 250ml Pimm’s No. 1 Aperitif • 500ml lemonade • 20 mint leaves • 8 strawberries, quartered, stems removed • 1/2 orange, cut into wedges • 1 apple, cut into chunks, core removed • 2 limes, cut into wedges • 1/2 cucumber, cubed Place all of the sliced fruit, mint leaves and cucumber into a punch bowl or jug.

Pour over the Pimm’s and stir gently.

Fill the jug or bowl with ice, and top up with the lemonade.

To serve, line glasses with thin slices of extra cucumber (using a vegetable peeler or mandolin), pour in cocktail and garnish with additional cucumber and mint sprigs.

TOWNSVILLE FOOD MAGAZINE

Appetiser

CRISPY PROSCIUTTO CUPS W I T H G OAT S C H E E S E AND FIGS

After your guests enjoy their vibrant welcome aperitivo, wow them with these cute little prosciutto cups which are the perfect appetiser for any party.

Guests can say hello to, and welcome their friends, and all the while, pop these in their mouths while still chatting away over a glass of perfectly paired wine.

They are a cinch to make (with only a handful of ingredients) and truly are a sweet/salty/creamy/crunchy flavour-bomb that promises to knock the socks off anything but an appetite!

tsvfood.com.au // #tsvfood

• 12 thin slices of prosciutto • 4 tablespoons goats cheese • 12 figs, chopped • Raw honey, for drizzling Preheat oven to 220C and grease a mini muffin/cupcake tin well.

Layer prosciutto slices in to each muffin tin section to make a cup.

Bake for 8-10 minutes or until crisp. Remove from oven and allow to cool.

Once cooled, place 1/2 teaspoon goats cheese in the bottom of each prosciutto cup and then top with chopped figs.

Place on serving platter and drizzle with raw honey and a generous sprinkle of sea salt and thyme.

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Entrée

OV E N ROAST E D GARLIC AND LIME P R AW N S

Nothing screams “Easter” like the freshest of fresh seafood.

• 1kg local green prawns

This is a really simple dish for entertaining, and it highlights the best of local NQ underwater produce.

• 2 limes, sliced and juiced

Pair it up with some crusty, freshly baked sourdough bread, extra lime and an array of flavoured aiolis, and your Great Easter Feaster is off to a flying start.

• 1/4 cup fresh dill

The best part is, this recipe uses only one dish - so you can truly entertain like a pro, with minimal clean up.

• 4 teaspoons garlic, minced • 1/2 cup fresh chopped parsley • 1/4 cup olive oil

Preheat oven to 200C and line a large roasting pan with baking paper.

Rinse prawns and transfer to a large bowl. Add oil, garlic, oil, limes and parsley. Toss to combine.

Transfer to roasting pan and season well with salt and pepper.

Roast for 15 - 20 minutes, turning halfway through.

Sprinkle with dill and serve with pan juices, an aioli of your choice, crusty bread and additional lime wedges.

TOWNSVILLE FOOD MAGAZINE

Main

HERBED LEG OF LAMB WITH P O TAT O + B A C O N ROSETTES

Lamb is such a traditional Easter staple. Tender and moist on the inside, this version also boasts a flavourful, crispy herb crust.

It starts with a rolled lamb leg smothered with a delicious paste of rosemary, sage and thyme.

It’s then set off with bacon and potato rosettes that are both super easy to make and stunning to look at.

Dished up with a rich gravy, your guests will agree that the Great Easter Feaster is well and truly in full swing.

• 1.8 - 2kg butterflied and rolled leg of lamb • 2 teaspoons sea salt • 1/2 teaspoon cracked pepper • 1/3 cup each of sage, rosemary, thyme and parsley (fresh, chopped) Preheat oven to 200C. In a food processor or blender, combine the herbs, garlic, half the oil and a quarter of the salt.

Score the lamb across the top, approx 3cm apart and about 2cm deep. Push the herb paste into the slits and rub the excess around the outside of the lamb.

Meanwhile, lay the bacon strips out and layer with the potato slices. Drizzle with the

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• 1 teaspoon lemon zest • 1/2 cup olive oil • 6 new potatoes, sliced on a mandolin to approximately 3mm thickness • 6 rashers streaky bacon

remaining oil and season well with remaining salt and pepper to taste. Carefully roll the bacon and potato into a spiral and place into a well oiled muffin tray - repeat for all six pieces of bacon.

Roast the lamb on a rack in a roasting dish until a meat thermometer inserted in the centre reads around 60 - 65C (roughly 60 - 70 minutes), depending on your oven.

At the same time, cook the pre-prepared rosettes on the second oven rack.

Remove lamb from oven and allow to rest for at least 15 minutes before slicing and serving.

Once the rosettes have browned and are crispy on the edges, remove from oven and place around the lamb, garnish with rosemary and serve with a side of traditional gravy.

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Side

PUMPKIN WEDGES W I T H G OAT S C H E E S E , WA L N U T S + S A G E BROWNED BUTTER

Autumn’s beautiful weather affords us the luxury of getting cozy with dishes that are a little heartier than those we can normally bear during the summer months.

Goodbye, salads!

Pumpkin is not only a golden classic, but also the perfect compliment to your roast lamb main.

Rich Kent pumpkin wedges are roasted to perfection, then drizzled with a silky burnt sage butter, lashings of creamy goats cheese, and then finished with some crunchy walnuts for an element of texture.

Your Easter feast just became one for the ages.

• 1kg fresh kent pumpkin, seeds removed and cut into wedges

• 1/2 stick unsalted butter

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 large red onion, sliced into wedges Preheat oven to 220C. In a large roasting dish, toss pumpkin wedges and onion with half the oil and season well with salt and pepper. Place in oven for 40 minutes, turning half way through.

Once vegetables are tender and caramelised, remove and transfer to serving platter.

• 12 sage leaves • 100g goats cheese • 1/4 cup walnuts, crumbled

Meanwhile, in a medium saucepan, heat 3/4 of the butter, stirring until it starts to brown. Add the sage and stir until crisp (approx 1 minute).

Stir in remaining butter.

When ready to serve, spoon sage brown butter over the vegetables, sprinkle generously with chunks of goats cheese and garnish wuth walnuts and fresh sage leaves.

Remove butter and sage mix from the heat and transfer to a heat-proof bowl and allow to cool slightly before adding balsamic vinegar.

TOWNSVILLE FOOD MAGAZINE

Dessert

B LU E B E R RY + W H I T E C H O C O L AT E HOT CROSS BUN PUDDING

Your guests both young and old will love this festive twist on the traditional bread and butter pudding.

Fluffy, decadent, chocolate hot cross buns are combined with a creamy custard, chunks of white chocolate and beautiful sweet blueberries to create a soul-warming Easter dessert like no other.

• 6 chocolate hot cross buns • 550g softened, unsalted butter • 1/3 cup blueberry jam • 1 cup fresh blueberries • 100g white chocolate, broken into chunks Slice each bun in half and spread each piece with the butter and half of the jam.

Lay the bottom halves into an ovenproof dish, overlapping the slices slightly if necessary.

Place some chunks of white chocolate sporadically across the buns and then place the lids of the buns over the top, cross side up. They do not

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• 6 free range egg yolks • 1 teaspoon vanilla • 1 cup milk • 1/2 cup thickened cream • 1/3 cup caster sugar

need to line up perfectly with the bottom halves.

Place any remaining chunks of white choolate between the buns.

Whisk egg yolks, sugar and vanilla together until pale, then whisk in milk and cream. Pour over buns and set aside for 15 mins to absorb.

Meanwhile, preheat oven to

180C. Place dish into a roasting pan and pour in enough boiling water to come half way up side of dish. Transfer to oven and bake for 35 minutes or until set and golden.

Dust with a little sifted icing sugar and scatter with fresh blueberries and a drizzle of remaining blueberry jam and serve.

What to drink?

highlight When entertaining guests with a special occasion meal, the drinks you serve are almost as important as the meal itself. Nearly all multi-course dinners paired with wines follow a similar format starting with lighter, more delicately flavored wines (and food) and ending with bolder, more intense wines. This is because our sense of taste becomes more dull over the course of the entire meal. Here's our picks for drops to progress with through each course of your Easter Feaster:

Appetiser CG ROIASTPSY CPHREOESSCEI UA TNTDOF CI GUSP S W I T H The rich sweetness and dark earthiness of ripe figs and the sharp, clean creaminess of goat cheese are a natural pairing. Add to that, the sharp salt of the prosciutto and you have a dish with enough complexity of flavour that it is best paired with something that can offset it. Try a Pinot Gris to bring the sharpness of the goats cheese into prominence or, you can't go wrong with a Prosecco to stand up to the prosciutto's savoury bite.

We recommend: Tim Adams Pinot Gris (RRP: $16.99)

Porta Dante Prosecco (RRP: $14.99)

Entrée

OV E N ROAST E D G A R L IC A N D L I M E P R AW N S

Prawns are such a luxurious treat that the simpler the wine, the better.

They have such a delicate flavour that you want to respect, whilst avoiding a clash with the lime. Your wine should act like a simple squeeze of lemon - a fresh white (garlic loves Sauvignon Blanc) or a crisp rosé is the go.

We recommend: Shaw & Smith Sauvignon Blanc (RRP: $24.99)

Mirabeu Classic Rosé (RRP: $18.99)

Main

HERBED LEG OF LAMB WITH P O TAT O A N D B A C O N R O S E T T E S

Lamb is probably one of the most versatile meats out there when it comes to wine pairings, typically just as beautiful with dark and robust as it is with light and fruity. But because this herby lamb is likely need to satisfy the needs of many palates, we think it deserves the likes of a Merlot or a Cabernet/Merlot blend.

We recommend: Annie's Lane Cabernet Merlot (RRP: $14.99)

Grant Burge Hillcott Merlot (RRP: $21.99)

Dessert

B L U E B E R RY A N D W H I T E C H O C O L AT E HOT CROSS BUN PUDDING

The wine should be at least as sweet as the dessert, with enough acidity for balance. Chocolate pairs beautifully well with Muscat-based wines and as this dessert features three kinds of chocolate, we think this is a great pairing.

Otherwise, you can't go wrong with a young, fortified red of which a classic port is a great contender.

We recommend:

DeBortoli Show Muscat (RRP: $19.99) Galway Pipe 12 Year Old Grand Tawny (RRP: $31.99) TOWNSVILLE FOOD MAGAZINE

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Shopping List

Preparing a four-course meal for six is no mean feat, so we have put together this handy list so you can do your shopping and know you've not missed a thing... we've even got our suggestions on the best local vendors to visit for all you need, so you know that your Easter Feast is also supporting the local community.

So tear or print out this page, hit the shops and get cooking!

Figs, 12

Balsamic Vinegar

Garlic, 1 head

Walnuts, 1/4 cup

Limes, 4

Blueberry jam

Lemon, 1

White chocolate, 100g

New potatoes, 6

Eggs, 6

Fresh parsley, 1 bunch

Vanilla extract

Fresh dill, 1 bunch

Caster sugar

Streaky bacon, 6 rashers

Fresh sage, 1 bunch

Icing sugar

Unsalted butter, 600g

Fresh rosemary, 1 bunch

Gravy mix

Full cream milk

Fresh thyme, 1 bunch

Aioli

Thickened cream

Fresh mint, 1 bunch

DA I RY + DE L I + M E AT Try: Otto's Market Prosciutto slices, 1 Goats cheese, 200g Raw Honey Lamb leg, butterflied and rolled, approx 2kg

FRUIT + V E G E TA B L E S Try: Lamberts Fresh Produce Strawberries, 1 punnet Blueberries, 1 punnet Orange, 1 Apple, 1 Cucumber, 1

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Kent pumpkin, 1 kg Red onion, 1 G RO C E RY Try: Otto's Market Lemonade Olive Oil Sea salt Pepper

SEAFOOD Try: Ingham Road Seafood Green prawns, 1kg BA K E RY Try: Jean-Pierre Artisan Bakery Three Loaves Bakehouse Chocolate Hot Cross Buns, 1/2 dozen Crusty bread loaf

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TOWNSVILLE FOOD MAGAZINE

Easter

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with Jean- Píerre

VISIT OUR WEBSITE AND F O L L O W U S O N FA C E B O O K F O R O U R S P E C TA C U L A R

Easter Specials

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 tsvfood.com.au // #tsvfood

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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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V E R S AT I L E A N D DELICIOUS, WHO DOESN'T LOVE C H O C O L AT E ?

here is a 'PC' push on at the moment to get rid of chocolate at supermarket checkouts in Australia.

THERE'S REALLY NO BETTER TIME OF YEAR T H A N E A S T E R TO MAKE IT SHINE, SO HERE'S OUR LOW-DOWN ON THE D I F F E R E N C E S I N VA R I E T Y AND BEST USAGE FOR E A C H . . . M A K I N G I T T H AT LITTLE BIT EASIER FOR YO U TO S TA R T G O I N G L O C O F O R YO U R C O C O A .

That sweet sugar rush is perhaps the only incentive to get up off the couch and get to the shops, avoiding a third consecutive night of home delivery.

We know, right?!

But while you are munching on your extra-sized Kit Kat, take a look into your trolley.

We're foodies, and our shopping list is usually full of the finest, freshest ingredients we can get our hands in order to whip up the best dinners possible.

Now have a look back at that Kit Kat (or at least, what's left of it). Why on Earth are we not incorporating chocolate into the equation when it comes to our foodie prowess?

We aren't recommending tossing supermarket checkout chocolate into your food processor, but what we can offer you is the go-to list of chocolate products and a basic run-down of the gourmet treats you can whip up using them.

We all know chocolate is good, but it can be so much gooderer when paired with certain foods. So next time, give the Kit Kat a miss, grab yourself a nice big block of one of the following and start getting creative in the kitchen...

TOWNSVILLE FOOD MAGAZINE

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Dark3

For the full, rich taste of chocolate in your desserts, the dark variety is going to deliver bang for your buck.

It is decadent, it is rich and it delivers more health benefits than any other variety of chocolate (in most instances).

Here, you need to look at the total cocoa content, it's usually splashed in a ridiculously large font on the front of the label. The higher the number, the higher the volume of 'flavanols' or 'flavanoids' (the healthy stuff that can improve blood pressure and cognitive function).

But this is a balancing act, as the higher the cocoa content, the richer it will be.

For cakes, cheesecakes and brownies, this is the chocolate you want in your basket.

White3

Technically, this is not a chocolate. It is a derivative made from cocoa butter, sugar and milk solids - which gives it the much lighter colour and milky taste.

Cocoa butter is what gets smooshed out of cocoa when they are turning that into real chocolate.

But that doesn't mean the milky variant should be ignored.

Just beware, it's lighter name and visuals are a bit of a trick.

White chocolate actually has more calories and saturated fats than both dark and milk chocolate.

It is very good for tart fillings, cheesecakes, panna cotta and custard. At the festive time of year, it is the crucial ingredient in white Christmas as well. tsvfood.com.au // #tsvfood

Milk3

Sometimes people will regard the 'rich' taste of dark chocolate as 'bitter'. Whatever, each to their own.

Milk chocolate is the one you will be most familiar with - the remnants of Kit Kat you are currenly wiping off your maw is made almost completely from it.

Of course, this variety is loaded with sugar to deliver the sweet taste, and the health benefits are lower because there is less cocoa. But we all get to indulge every now and then, right? Just be mindful of portion size.

This type of chocolate works well in lighter-textured dishes like mousse, ganache or frosting for cakes.

It also makes for a good addition to muffins and cakes in chip form.

Cooking3

Righto, what the flip heck is this? We have been using dark, milk and white chocolate to cook with, now they are telling us there is a special 'cooking chocolate'?

Here is the distinction: Cooking chocolate isn't sweetened.

Even dark chocolate has sweeteners added, so you don't want to be chomping a wedge out of a block of cooking chocolate.

This is a preferred option for the professionals as it melts faster, shapes easier and has a lovely gloss finish for presentation. Sweeteners can always be added during the cooking process, after all.

Great fun for all chocolate recipes, a terrible idea for your post-shopping treat straight out of the packet.

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Whether it’s business or pleasure, Townsville RSL is the perfect venue for your corporate event, celebration or wedding reception.

An extensive range of menus and package options are available for every taste and budget, with a dedicated and highly trained team of professionals and award-winning chefs working with you to ensure your function is the very best it can be.

TO DISCUSS YOUR PERFECT EVENT, C O N TA C T O U R F U N C T I O N S M A N A G E R EMMA MUNNS ON 4759 9500 OR FUNCTIONS@TOWNSVILLERSL.COM.AU TO VIEW OUR FUNCTION PACKAGES, VISIT TOWNSVILLERSL.COM.AU

TOWNSVILLE FOOD MAGAZINE

local licks It is possible to take a little trip around the world without the expense of leaving Townsville, thanks to the latest gourmet offering on Palmer Street - Paradise Bar. The latest offering on the popular dining strip has opened in the old Bistro One premises, promising modern Australian fare with a Mediterranean twist.

RUN TO

But in truth, inspiration has been drawn from across the globe with a head chef who has sweated in Dubai, shivered through Dublin winters and weathered the incredible fury of celebrity chef Gordon Ramsay.

A SPRINKLE OF EXPERIENCE FROM EVERY CORNER OF THE GLOBE Paradise Bar head chef Pradeep Manupriya learned his trade from the very best in Ramsay. This includes a working stint in Ramsay’s 5-Star, Ritz-Carlton hotel restaurant in Ireland.

IMMERSE YOURSELF IN CULINARY GLAMOUR WITH A MODERN AUSTRALIAN AND MEDITERRANEAN TWIST AT ONE OF TOWNSVILLE’S NEWEST VENUES, PARADISE BAR.

tsvfood.com.au // #tsvfood

Pradeep has also been chef at the Royal Mirage Hotel in Dubai as well as at the American Embassy in Dublin.

His two decades of experience is complemented by executive chef Felix Raphael, who has a vision to deliver a one of a kind experience every time you sit down for a meal.

And to round it off, sous chef Chiwantha has won awards in live cooking competitions and is the resident plating specialist.

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“The pillar of focus for our menu was to serve healthy, clean, portion-controlled meals made from locally sourced meat and seafood, natural ingredients made with nutrient-preserving cooking techniques.”

A COMPLETE DINING EXPERIENCE Felix wasn’t content with simply serving up traditional lunch and dinner menu options. He wanted to provide a true all-day dining experience that catered to the busy modern person, and it was from here that Paradise Bar was born.

For the early birds, you can pop in for a Tim Adams Specialty Coffee served with a range of healthy breakfast items.

This is followed by brunch, daily and ready-to-go lunch and fantastic dinner options as well as the all-day favourite the most amazing wood-fired pizzas.

THE LOCAL TOUCH One of the priorities for Paradise Bar was to ensure all of their offerings were both healthy and made with locally sourced produce.

“We source our meat from Northern Queenslanders. We get some fruits

and vegetables from Tully and the rest from our local farmers. It’s about locals supporting the locals,” Felix says.

But the team has gone above and beyond to ensure diners feel relaxed in their environment.

“The pillar of focus for our menu was to serve healthy, clean, portion-controlled meals made from locally sourced meat and seafood, natural ingredients made with nutrient-preserving cooking techniques.”

The local ingredients are strung up for all to see and artwork sourced from throughout North Queensland give the venue a real sense of home.

That motivation came from growing up in Kerala, India which is home to decadent spices, fruits and a tea plantation.

“That inspired my family to pursue careers in the food and hospitality industry,” says Felix.

A REGIONAL DINING EXPERIENCE Of course, resting just a stone’s throw from the banks of Ross Creek, Paradise Bar offers a relaxing and picturesque way to enjoy a meal.

There is also a function room for private parties and events with a range of buffet options to choose from, as well as the selection of tap beers and drinks at the in-house bar.

“We aim to offer excitement and surprises for our customers throughout the year so they can attain the unique tang of Paradise.”

Paradise Bar breathes new life into its little pocket of Palmer Street. It’s Townsville’s own little utopia and we are sure that with one visit, you’ll never want to leave.

TOWNSVILLE FOOD MAGAZINE

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SIMPLY THE BREAST W H E T H E R YO U R FAV O U R I T E I S T H E H U M B L E B R E A S T , A N E X T R AVA G A N T S T R U D E L O R A G O L D E N K I E V , T H E R E I S N O D O U B T T H AT L A M B E R T S F R E S H P R O D U C E I S N O S P R I N G C H I C K E N W H E N I T C O M E S TO S U P P L Y I N G S O M E O F T H E B E S T P O U L T R Y P R O D U C T S I N N O R T H Q U E E N S L A N D. . . A N D F O R G O O D R E A S O N .

t’s no secret that Lamberts Fresh Produce is a well-loved local fresh food stalwart, delivering the best North Queensland produce, meat and stockfeed.

But did you know Lamberts actually stocks over 60 types of chicken products? And that the entire range is sourced locally and prepared in-house before heading onward to your table?

It’s these special touches that makes their poultry range the freshest and most diverse in the region.

SCRATCHING OUT A LIVING The team behind the chicken at Lamberts consists of Troy, Jules, Primo, Sonia and Matty, who are all assisted by Lamberts’ Manager, Luke Clasie. tsvfood.com.au // #tsvfood

Behind the scenes, they watch the Steggles North Queensland truck roll in daily, healthily loaded up with fresh, whole birds.

Then, once the truck is unloaded, the magic happens.

The team gets to work, transforming the fresh, local birds (which are never frozen) into an array of delectable products including fresh cuts, through to family-meal-ready commodoties like kebabs, rissoles, schnitzels, strudels, meatloaves, sausages, enchiladas, Kiev and much, much more.

Every gram of produce in their hand-crafted recipes is sourced locally, and every element of each product’s creation is completed in-house.

“We care about where our chicken

comes from,” says Luke.

“How it was raised and how it was processed has a huge impact on the quality of the final product, and we like to know that the welfare of the animal has been considered through all stages of its life.”

And it’s with this, that Lamberts Fresh Produce have made it their mission to use only the freshest chicken and the best ingredients, in order to provide Townsville families with delicious, convenient and innovative ready-to-cook chicken meals, every day.

CULTIVATING THE FINEST CHOOKS Steggles North Queensland is proud of its brand, so you won’t find any chickens coming from other corners

of the country in their trucks.

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That means all of the poultry supplied to Lamberts, arrives fresh and ready for preparing into the best dinner ideas for their loyal clientele.

Over 90 years of experience means that Steggles is well-versed in the practices of local farms, and they only choose to work alongside the ones that have the very best competency and sustainability practices in place.

Through Steggles, not one chicken is raised in a cage, rather, they are housed in massive barns where they can roam freely and without cruelty.

There are no hormones or steroids injected or ingested by these birds and they are 100 per cent naturally raised using only the best wholesome feed available.

Steggles even employs a dedicated nutritionist to source the best Australian grains and action the best methods for healthy chickens.

COMPLETE EVERY MEAL WITH LOCAL PRODUCE The vast menu of hand-crafted, mouth-watering, fresher-than-fresh and ready-to-cook chicken dishes are just one aspect of the range at Lamberts Fresh Produce.

You can easily pick out the entire week’s meals from the wide variety of chicken products available and accompany them with fresh produce, the majority of which, has also been sourced locally.

There is no doubting the importance of supporting local, and now in their 76th year as Towsville’s largest fresh food marketplace, Lamberts is testament to the fact that forging strong, local links can see a business flourish and in turn, a community thrive.

Lamberts is proud of its farming allies, and so they should be. You can learn exactly where your produce is coming from, simply by dropping in and saying hi to Luke and his friendly, all-local team.

They can tell you how their rockmelon, honeydew, capsicums and pumpkins have been picked and delivered directly from Evan Chapmans’ Rocky Ponds Farm just north of Gumlu, and how their zucchini, cucumbers, gold squash, paw paw, passionfruit and limes all come from the Damon Hall Family Farms at Crystal Creek.

There are pineapples, bananas, capsicums and even snake beans, long eggplant, watercress and cherry tomatoes all gathered from North Queensland’s own food bowl available at Lamberts, where taking care of our farmers through fair trade and honest promotion reigns supreme.

And the best part?

All the poultry (together with a range of other meat products including lamb, beef, pork and smallgoods) and produce are all available under the same, single roof at Lamberts, making it your one-stop shop for everything you need to feed the family... and at a great price.

We say, “winner, winner.... chicken dinner,” to that.

TOWNSVILLE FOOD MAGAZINE

CATCH OF THE DAY T H E I R F O O D I S F I L L I N G , N O S TA L G I C A N D U T T E R L Y S AT I S F Y I N G A N D N O W KO N A N D E F F I E H AV E R E T U R N E D TO WA R R I N A A R C A D E TO B R I N G YO U T R A D I T I O N A L F I S H A N D C H I P S T H AT A F T E R 4 0 + Y E A R S I N T H E MAKING, ARE ANYTHING BUT SMALL FRY.

tep inside any quality fresh fish market and you can experience the taste of the sea. The bright eyes and gleaming flesh of the barramundi and mackerel, mingling with the delicate colours of salmon, trout and red emperor - all expertly displayed on crushed ice alongside a vast array of oysters, shellfish, lobsters, crabs and more.

But there is one truly significant difference at Otto’s Fish Market that no market anywhere in the world can replicate, and it only takes one glance over the service counter to see it.

Konstantino Pilouris (or ‘Kon’ as he is endearingly known to the locals), is the man behind the magic that is the Otto’s Fish Market fish and chippery department, and he can be seen controlling the fryers daily at this fish and chip shop that beautifully marries modernity with traditional.

You might already know Kon. He is a man who has been frying fish and handcutting chips almost his entire adult life (over 40 years, in fact)... and it shows.

They say no good fish goes anywhere without a porpoise purpose, and it was fate that brought Kon from Greece, to the shores of Australia by boat in 1965. He worked his way around the country in a number of jobs, before arriving in Townsville, where he was placed to work on the construction of the Yabulu nickel refinery.

It was here in Townsville that he was serendipitously coupled

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with his future wife (and business partner) Effie… and fish and chips.

Teaming up with his brother Arthur, Kon purchased the established fish bar at the Warrina Arcade in 1976. It was April 4th, if we are to be exact. They ran the shop together for 16 years before Arthur returned to Greece in 1992. But Kon still had some big fish to fry, so he and Effie battered up, so to speak, running the shop for a total of 40 years until choosing to retire in 2016.

Every day for those 40 years, Kon would rise early and head to the shop to prepare for opening – including the behemoth job of cutting hundreds of potatoes by traditional hand press. That’s right, even during the chippery’s twilight years, Kon and Effie never sold a frozen chip.

Their cooked to order Spanish mackerel was always cocooned in an airy light batter, puffed up to crisp perfection; a fork cracking through the shiny, golden crust not unlike cracking into a crème brulee.

Their Greek-style, fresh calamari was the lightest, most melt-in-the-mouth calamari the people of Townsville had ever had the pleasure of devouring really far too delicious for words.

Choosing to name the best fish and chip shop in Townsville back then was most certainly a subjective affair, but you would be hard pressed to find a local that wouldn’t swear that it was Kon and Effie’s offering that took the title, hook, line and sinker. To this day, we can’t be quite sure which of the aforementioned factors made their fish and chips the best - but then again it could simply have been their ‘trade secret’ of always being polite to their customers (and lollies for the kids).

It goes without saying that Kon and Effie go with fish and chips like, well, how fish goes with chips. And when they announced that they were moving on from the business to pursue a more leisurely lifestyle, travel the country and spend time with their three children

and their families (including four grandchildren), the collective sigh of disbelief was almost audible across the city (and this excludes the customers that were literally crying in the shop begging them not to move on).

Townsville felt like it lost an old friend.

But two years later, here we are. They say small bait catches a big fish and Kon couldn’t stay away from Warrina Arcade. Both he and Effie have returned, bringing the smell of delicious things frying in hot oil back to visitors of Otto’s Fish Market, daily.

Their local, sustainably caught Spanish mackeral is back on the menu (and still always made to order), and don’t get us started on that calamari, which has also made a welcome return.

Oh, and those hand-cut chips?

Turns out Kon never really let go of that potato-press…

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ABOVE BOARD L O C A L A R T I S T B R E N D A S TO N E I S B R I N G I N G H E R B E AU T I F U L A B S T R A C T A R T W O R K F R O M H E R S T U D I O TO YO U R K I TC H E N .

If Brenda Stone could spend the rest of her life with a paintbrush in one hand and a slab of soft cheese in the other, that would be her idea of heaven.

The distinctly North Queensland art she produces offers a dreamy and relaxing aura that washes over any room - and it is already hanging in some of Townsville’s leading galleries, restaurants and hotels.

The 30-year-old has even been commissioned by NQ golfing legend tsvfood.com.au // #tsvfood

Karrie Webb to produce two pieces for her Townsville holiday home.

ANYTHING IN THE KITCHEN IS A CANVAS

Brenda draws her inspiration from ‘rich, vibrant colours and forms within nature’ that include aerial interpretations of the land and sea to highlight nature’s majesty.

Brenda cracks one of her trademark smiles when the topic of eating is brought up.

Oh, and food.

Composing herself, Brenda says: “I’m open to all kinds of cuisine and could eat out every night if I could”.

Food is a heavy inspiration which is what makes Brenda’s work so appealing to local restaurants and lovers of cuisine.

“Yes, I love cooking and eating!” she is quick to exclaim.

That has led to her unique homewares

local licks collection, where coasters, cheeseboards, serving boards and paddles all become a canvas for her unique work to wash over.

“I wanted to bring what I do on a canvas a bit closer to the dining table,” Brenda said.

“So, it becomes an everyday, hands-on way of entertaining. I do this by using my mediums and techniques on everyday items, lazy Susans, platters, drink coasters... and whatever else is within reach.”

THE ARTISTIC JOURNEY When Brenda was a little girl, she would watch on in awe as her nanna and older sister would paint works of wonder onto canvas.

That lit a fire that has never wavered since.

“I was really good at art in school so then went on to do a bachelor of Visual Arts at JCU here in Townsville, in the hope of becoming an artist,” she said.

Then, like most artists, Brenda found her niche. Her gorgeous handmade works of art using spontaneous mediums truly defined and separated her from the pack.

“Every piece is original, one of it’s kind. It’s hard to replicate twice a particular design or achieve a certain pattern,” she said.

A GLIMPSE AT THE ARTISTIC PROCESS Brenda will go through her exercise routine each morning before hitting the studio before the sun peaks over the horizon.

We let her take it from there: “I have my studio space at home in a big shed at the back of my house, it’s where all the magic happens,” Brenda says.

“I initially spend time on my computer designing proposed artwork, and finding inspiration in all forms. My collection of inspirational images has moved more to digital in the recent years, as it’s an easy way to store ideas, colour palettes, patterns and future designs.

“As most of my artwork utilises liquid form mediums, I paint my paintings on flat surfaces, sometimes on the floor sometimes on a table.

“The way that the mediums react together when put on a canvas is my favourite part of the process. Watching oil-based paint and water-based paint play together, mix together, move together is always a spontaneous display demonstration.”

Brenda will be holding a solo exhibition at North Ward’s Drill Hall Studio in May where the next evolution will be unveiled.

“I am very excited to be showcasing an entirely new way of presenting my art on a different form. Watch this space,” she says, with another one of her trademark smiles.

If you are interested in commissioning Brenda, you can reach her at brendastoneabstractart.com.au or follow her on Facebook.

You can also visit the Drill Hall Studio at 27 Mitchell Street, North Ward to get up close and personal with her breathtaking pieces.

TOWNSVILLE FOOD MAGAZINE

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Master Chef M E E T S

Master Brewer

N O R T H Q U E E N S L A N D ’ S O W N M A S T E R C H E F WA N T S TO H AV E A B E E R ( O R F I V E ) W I T H YO U – A N D S H E ’ L L E V E N P R O V I D E T H E T U C K E R . hile a beer and a burger is a North Queensland staple, there is much you can do to enhance the experience of both. Which is why local celebrity chef Tamara Graffen will be the star attraction at the beer-gustation evening at The Metropole Hotel on Palmer Street on March 24 – proudly presented by Coopers Brewery.

Here, you will be treated to a fivecourse assault of taste, with each dish paired with its perfect beer companion.

The event is a partnership between the Metropole Hotel, Coopers Brewery and Townsville Food Magazine and is your gateway to getting the most out of your schooner.

WHAT IS A BEER-GUSTATION? You know how salt and vinegar are best mates? Or, how bacon and cheese should probably just get married because they are so darn compatible? Well, it’s those sort of partnerships that makes cuisine so special.

And, beer is so much more than just something to wash down your schnitty with.

Coopers’ range of craft beers each have their own nuances, their own flavour profiles and their own features that make them standalone drinks… and these differences pair up beautifully with different foods. And the chance to experience these beers paired with tsvfood.com.au // #tsvfood

foods in a loving matrimony of taste and harmony? Well that’s where the Beer-gustation comes in.

ABOUT TAMARA GRAFFEN Big city chefs marvel at Tamara’s work, which proudly includes dishes with an unashamedly North-Queensland-esque flair.

Growing up in Mackay and then moving to Townsville meant that Tamara spent a lot of time in the bush, and camping is in her blood. As such, her unique take on dishes involves preparation and ingredients with a more rustic feel, combined with the same sophistication that makes the best chefs in the world shine.

Her engaging smile and unique approach made her an instant star in the 2017 season of Australian MasterChef, where she made it to the top four. Since then, Tamara has been handed trial aprons at Om Nom Dessert Bar and Lune Croissanterie in Melbourne and Quay restaurant in Sydney. Now, she wants to return home to share her experiences with the locals – and we are happy to have her.

MEET YOU AT THE MET Palmer Street has experienced a surge in high-end dining in recent years, with big name chefs and palate-seducing menus replacing traditional pub fare.

At the southern end of the street, the Metropole Hotel has had several facelifts over the decades. Now, with new publican Matthew Jeboult at the helm, the venue is ready to step up to the plate with a fresh dining experience for Townsville punters.

“Townsville has a thriving food scene and we are really excited to be partnering with Coopers, a family owned brewery, as well as Townsville Food Magazine, who have been a longstanding authority on all things food in Townsville,” Matthew said.

So grab your tribe of beer-obsessed devotees (or just your brew-curious buddies) and lock in your evening with Tamara Graffen now – tickets are selling fast and this event will sell out.

Tickets to An Evening with Tamara Graffen are $79 per person and include a five-course dinner, designed by Tamara and showcasing the best in local produce, paired with matching beers. Wines are also available if guests prefer. Guest speakers include Tamara Graffen and beer tasting notes and talk from Coopers Education Ambassador, Adrian Clark.

Tickets are available now at townsvilletickets.com.au/ event/6201

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Coopers and Townsville Food Magazine present

An Evening with

Tamara G ra f f e n 5 Course Beer-gustation Saturday 24th March from 6pm

$79 per person TICKETS FROM TOWNSVILLETICKETS.COM.AU

81 Palmer Street (parking available)

TOWNSVILLE FOOD MAGAZINE

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with Erica Hughes Farmer Meets Foodie aims to bridge the gap between the farm gate and the commercial kitchen allowing producers and commercial foodies to connect directly. Founder Erica Hughes is passionate about supporting farmers in getting good value for their products, sharing the stories behind how food is grown and supporting commercial foodies in their commitment to using local produce.

LOCAL PRODUCE REVOLUTION Something has shifted in North Queensland.

Although we have always had an appreciation of the diverse and unique produce that is grown across the region, this appreciation has become a part of a national shift to know the stories behind the food we are eating, who has grown it, how it was grown and what’s gone into it.

Television shows such as the Gourmet Farmer and River Cottage Australia have given us a new appreciation and reignited the desire to be connected with where our food has come from.

In a recent visit to North Queensland, Paul West, host of SBS program River

Cottage Australia, was in awe of the produce we have available in North Queensland and spoke of the importance of consumers having a relationship with food producers. Fortunately, the opportunities to do that are becoming more available with both food producers and chefs looking to share their stories.

the time to talk to stall holders at the markets and get to know how their product is grown and be aware that not all produce sold at market is necessarily local. Stall holders may bring in other fruit and veg from further afield to create a greater range of available products or if they have less product in season.

If you haven’t already, how do you immerse yourself in the Local Produce Revolution?

The rise of the internet has really turned accessing local produce into a whole new experience. There are now a range of producers across North Queensland who are telling their stories through social media and often selling their products direct, they usually have a website where you can order online.

Sometimes, these are compiled by a third party and delivered to you but very

Traditionally farm gate sales, road side stalls and going to weekend markets were the main options for sourcing local produce, which are still a great option and a great way to familiarise yourself with what’s in season. Be sure to take

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often, the farmer is delivering directly to you.

There are more and more options becoming available including fresh fruit, veg, beef, chicken, lamb, seafood and eggs. The advantage of this method is that you get to know the person who’s produced the food as well as how that food was produced.

Following these producers on social media and ordering food through them is another way to become familiar with the seasonality of produce and is an opportunity to explore new recipes and change your menu at home to suit the seasons.

People who receive a weekly produce box are loving the challenge of discovering fruit and veg they had never

heard. Likewise, those that are ordering meat in bulk are discovering new cuts of meat and again learning new recipes or finding old family favourites from the times when nose to tail eating was a way of life.

It is also wonderful to see the range of green grocers in the region that are sourcing and promoting local produce, they are fully immersed in the Local Produce Revolution by labelling their produce and identifying what is local on the shelves.

Even more exciting, is the food trucks, cafĂŠs and restaurants that are going out of their way to not only source local produce, but make it known on their menus - including which farms are supplying it.

But including local produce in the menu is not as easy as it sounds. Time pressures mean there is little room for contacting and travelling around to get a variety of ingredients from farms that are spread out - often only having one or two products. Delivery can also be a challenge, as is seasonality and continuity of supply (we as customers love to go back for our same favourite meal which is unlikely to have local ingredients in it all year round).

However, as the food lovers of Australia (and North Queensland is no exception) become more and more fascinated by the story of the food they are eating, the Chefs of our regions are finding ways to overcome these challenges, introducing seasonal menus and getting more local produce on the plate.

TOWNSVILLE FOOD MAGAZINE

the menu

ORDER Y A W A E K TA ONL INE Order Grill’d from anywhere.

Download the Grill’d app or visit grilld.com.au to order and pick up today at Grill’d Townsville.

Grill’d Townsville 3 Palmer St, South Townsville • 4976 9990 AVAILABLE AT GRILL’D TOWNSVILLE. TAKE AWAY ONLY. THIS OFFER IS NOT AVAILABLE VIA UBEREATS, ONLY GRILLD.COM.AU OR THROUGH THE GRILL’D APP. OFFER IS NOT VALID FOR MINI ME PACKS OR DYNAMIC DUO’S. NOT VALID WITH ANY OTHER OFFER. tsvfood.com.au // #tsvfood

community cover star

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

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

SPICE IT UP! I just love reading through a menu, soaking up all the food combinations and imagining the smells and flavours wafting from the kitchens of our local restaurants.

I also admit to searching the internet for an ingredient or technique written into the menu. After all, I feel obliged when a delicious learning experience presents itself!

Butters made with sage or burnt paprika, sauces and dressings with ingredients such as chilli-mint, truffle oil, cumin and mustard seed or orange and cardamom.

Even the humble salt and pepper has had a makeover and become more sophisticated with the appearance of smoked chilli salt, Himalayan pink salt, Maldon salt flakes

and cayenne pepper… all sensational seasonings.

I am also often blown away with how beautifully food is plated up and served to patrons of our fine dining restaurants… micro herbs and edible flowers always look so pretty and festive on the plate.

It’s the chef’s creativity on show for all to see and admire.

As I sit, looking and comparing the dishes as they are reverently placed in front of us (and suffering from occasional bouts of food envy), I can see why the internet is awash with food photos (the challenge for me, is holding off from devouring the dish, long enough to take a photo)!

As the meals are placed, I spend a few

minutes revisiting the menu and its description of the dishes the table has ordered (yes this means asking for a menu to remain, even after the order has been placed).

We’ve come a long way from mixed herbs and spices. Since our last edition of Townsville Food Magazine, I have enjoyed saffron potatoes and wattleseed cheddar cheese, wasabi crème and Indian dishes which explode with the flavour of exotic spices, just to name a few delights.

So my recommendation to you this Autumn is, spice up your life a little…

I can guarantee you’ll be inspired!

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

TOWNSVILLE FOOD MAGAZINE

Breakfast Morning Tea Lunch

Functions

Enjoy a relaxed atmosphere with a personal touch in our airconditioned, licenced CBD location with free parking.

143 Wills Street, Townsville City | Phone 4771 6048 | cityoasis.com.au Monday - Friday 6.30am - 2.00pm

$15 Lunch Menu

the menu W H E N I T C O M E S TO M I X I N G D R I N K S , U N C O N V E N T I N A L F L AV O U R S A R E O F T E N H A L F T H E F U N . H E R E A R E T H R E E R E C I P E S T H AT W I L L N O T O N L Y S H O W C A S E T H E V E R S AT I L I T Y O F T H E G R E AT M A R T I N I , B U T W O W YO U R PA R T Y G U E S T S AT T H E S A M E T I M E .

Sip me baby, O NE MO R E T IME

Lemon Rosemary Martini SERVES:

• 1/2 cup sugar • 1/4 cup water • Peel of one lemon (removed with vegetable peeler • 1 sprig of fresh rosemary • 60ml good quality vodka • 30ml freshly squeezed lemon juice • Ice • Sprig of rosemary for garnish

Place the sugar, water and lemon peel in a small saucepan. Heat over medium heat, stirring frequently until the sugar dissolves. Increase the heat and bring the mixture to a boil. Reduce the heat back to medium and allow the mixture to simmer for 2 to 3 minutes. Set aside to cool completely.

Remove the lemon peel and discard. Store the syrup in an airtight container in the refrigerator. Syrup can be made a day ahead.

Place the rosemary sprig and 30ml of the lemon syrup in the bottom of a cocktail shaker. Muddle a few times with a cocktail muddler, or the end of a wooden spoon.

Add the vodka, lemon juice and ice to the cocktail shaker. Shake for about 30 seconds.

Strain the mixture into a chilled martini glass lined with salt. Float a sprig of rosemary on top of the martini and serve immediately.

TOWNSVILLE FOOD MAGAZINE

the menu

Floating Star Appletini SERVES:

• 90ml apple cider • 1 star anise pod • 1/4 cinnamon stick • 30ml good quality vodka

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In a jug or large cup, add the apple cider, star anise and cinnamon.

Let sit for 30 minutes for flavours to develop. Remove spices.

Fill a cocktail shaker with ice, and add the apple cider mix and vodka.

Shake for 10 seconds and strain into a martini glass lined with lemon juice and sugar. Garnish with a floating pod of star anise.

Serve immediately.

Chocolatini

the menu SERVES:

• 30ml chocolate liquuer • 30ml Creme de Cacao • 30ml good quality vodka • 120ml heavy cream

Add a few tablespoons chocolate liqueur to a small rimmed plate. Add a few tablespoons cocoa powder to another small plate and whisk briefly to break up the lumps. Dip the rim of a martini glass into the liqueur then into the cocoa. Set aside.

Add the chocolate liqueur, Creme de Cacaco, vodka, and cream to a cocktail shaker filled with ice. Shake for a about 20 seconds. Pour into rimmed martini glass and serve immediately.

TOWNSVILLE FOOD MAGAZINE

the scene

PHOTOS: CATHY FRIEL

The Ville Resort-Casino

Invited guests celebrated the grand opening of the highly anticipated Quarterdeck at The Ville Resort-Casino with live music, stunning views and delicious samplings of the venue’s fresh new menu and abundant cocktail list.

tsvfood.com.au // #tsvfood

the scene

TOWNSVILLE FOOD MAGAZINE

the scene

PHOTOS: JACQUI FERRY

Presented by Sealink

Local ladies in business took to the seas for a festive soiree like no other at the Business In Heels Bubbles by The Bay event, in conjunction with Empowered Elevation and Sealink. Delicious canapes were enjoyed and the bubbly flowed, during a magnificent sunset cruise across Cleveland Bay.

tsvfood.com.au // #tsvfood

the scene

TOWNSVILLE FOOD MAGAZINE

get social

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

My husband and I had a date night on Saturday...we enjoyed an AMAZING dinner at @pierrestaurant

I hope you enjoy ‘getting figgy’ with this one... #noshblog #foodblog #tsvfood #tsvflavour #lovefood #figs

@NOSHBLOG

@LYNNIESTEIN ...Yoga followed by ... Dragon Fruit, coconut kaffir, apple sauerkraut, chia gel, garden mint, green banana flour smoothie.

@SMOKEYSONATAS

@CATHYOCKENFELS

@THEHAPPYWHOLESOMEKITCHEN

@SUPPORTLOCALTOWNSVILLE

#tsvfood #sourdough #breadcrust #homebaker #weekdaybaking #improvement #wildyeast #leaven #scored

#tsvfood

Raw Banana/almond meal crepe. Filled with cherries, black berries, strawberries + blueberries + topped with raw Macadamia + cashew vanilla cream...

a notch INSTAGRAM FOOD PHOTO TIP #004: CONTRASTING COLOURS Did your mother used to tell you that ‘blue and green should never be seen without a colour in between’? We say ‘pfffft’ to that! When it comes to gramming your dishes, get in there and clash those colours! Place orange tandoori chicken on a bright blue tabletop. Scatter the green fronds of coriander all over those slivers of purple cabbage. That ruby red pomegranate absolutely deserves to be smashed atop of that fresh green salad. The best food photos are often the most colourful (but try to avoid playing with any more than three or four hues, or else your photo will look like a five-year-old painted it).

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

get social

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

5 Issue 1 r! winne @RAI_86

Nectarine and pastry roses. #roses #tsvfood #pastry #townsville #dessert

@OTTOSMARKET

@SCOTTPOCALYPSE

Grilled bug salad. Radish, mango & blueberries w/ Lemon mustard dressing.

When cooking for loved ones brings you joy.

@TOOTSIE0013

@TOWNSVILLELOVESYOURBUSINESS It’s not always about the food, sometimes its about the views and the awesome company... #Quarterdeck

@JAIMIESAYS

Enjoy Sunday #ottostyle. Whipped feta and goats cheese with thyme and busy honey served with sourdough.

Spicy Spanish Baked Eggs & Sourdough.

Sunday.

One of my favourite shots from the weekend’s cook...

@FARMERMEETSFOODIE

@EATTOWNSVILLE

@REALFOODFEELS

I found this @botanicalcuisine cashew One of the best parts of Farmer Meets Is there #keylimepie in our future? cheese at @ottosmarket and I am struggling Foodie is meeting inspiring young farmers #freshlocalproduce #limes #townsville not to put in on everything... who are doing things differently... #townsvillelife #townsvilleshines #tsvfood TOWNSVILLE FOOD MAGAZINE

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Townsville Food

DISCOVER A NEW FAVOURITE

tsvfood.com.au // #tsvfood

THE PIER RESTAURANT Sir Leslie Thiess Drive, Townsville 07 4721 2567 pierrestaurantandbar.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 2018 - 1 Chef Hat Winner: Gourmet Traveller Wine List Award 2017 - 1 Glass.

1 Palmer St, South Townsville

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.

07 4721 4900 jamcorner.com.au

PARADISE BAR 30-34 Palmer St, South Townsville 07 4420 2290 paradisebarandcafe.com.au

Establishing a striking presence in Palmer Street, Paradise Bar welcomes you to a Modern Australian Restaurant with a Mediterranean twist. Entrench yourself in the heart of culinary glamour adorned with local grown, fresh, native ingredients. Open for breakfast, lunch and dinner, we also serve creatively designed, gourmet woodfired pizzas. Unwind with a drink from the bar or enjoy tap beer from the amazing bar drinks menu.

CITY OASIS CAFÉ 143 Wills Street, Townsville City 07 4771 6048 cityoasis.com.au

Come down to the City Oasis Café and enjoy a relaxed atmosphere with a personal touch. Meet Chef Maria and Chef Paddy and enjoy their fantastic menu. The family owned hotel and restaurant is a true city oasis for foodies. Our chefs create a fresh seasonal menu with weekly lunch specials. Open for breakfast, morning tea and lunch, whilst also providing the perfect location for your function.

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

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!

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

TOWNSVILLE FOOD MAGAZINE

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Dive in to Townsville’s newest luxury watering hole, the Splash Bar. Located in a lush, landscaped oasis, the Splash Bar is paradise under the palms, complete with a swim-up bar.

When you’re not cooling off in the water or soaking up a tropical cocktail, book one of their private cabanas for a selection of food and drinks packages for the ultimate chill-out with friends.It’s a perfect place to hang and remind yourself why NQ will never lose its magic.

SPLASH BAR The Ville Resort-Casino Sir Leslie Thiess Dr, Townsville City 07 4722 2333 the-ville.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

LAMBERTS FRESH PRODUCE 22 Fleming St, Aitkenvale 07 4779 9900 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.

Our local, family owned business has long been established as one of Townsville’s leading fresh seafood retailers.

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

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

Open every day of the year for your convenience.

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

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

OTTO’S CONTINENTAL DELI Otto’s Arcade, Illuka St, Currajong 0457 778 678

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.

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

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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.

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

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.

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.

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

SADDLE MOUNTAIN HOMESTEAD

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89 Pilkington St, Garbutt 07 4728 2940 jpbakery.com.au

BRENDA STONE ART

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The Drill Hall Studio, 27 Mitchell St, North Ward

0437 429 689

0403 235 962

Facebook: / saddlemountainhomestead

brendastoneabstractart.com.au

Saddle Mountain Homestead’s hens are true free range, producing all natural, authentic eggs. They are naturally and humanely raised on large pastures on a local family farm. Saddle Mountain Homestead eggs are tasty and freshly delivered each week - free to workplaces with orders over 5dz. Available to purchase from numerous retailers across the region, or if you would like them cooked for you, many restaurants utilise them in their ingredients. For a full list of stockists and restaurants, visit our Facebook page.

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

JEAN-PIERRE ARTISAN BAKERY

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

Brenda Stone is an emerging contemporary artist in the heart of Townsville – designing and creating custom pieces for corporate and residential clients. Her explosive and electric artwork has brought new life and light to an incredible range of settings from local restaurants to residential dining rooms, as well as a range of homewares including cheese and serving boards, lazy Susans and drink coasters.

Remarkable and eye-catching, Brenda’s artwork is a fine addition to any commercial or residential space.

TOWNSVILLE RSL Whether it’s business or pleasure Townsville RSL is the perfect venue for your corporate event, celebration or wedding reception. An extensive range of menus and packages are available for every taste and budget. The main function room can be converted into smaller rooms to cater for conferences, meetings and trade shows, and a modern board room is also available.

139 Charters Towers Rd, Hermit Park 07 4759 9500 townsvillersl.com.au TOWNSVILLE FOOD MAGAZINE

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

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