Food Glorious Food BROADBEACH 1

foodfood...

FREE Feb-Jun 2012

Glorious

WHERE TO DINEIN...

BROADBEACH

BROADBEACH

Information written & published in goodfaith as a service & guide. The publishers are

not responsible for any variation or changedcircumstances in information written.

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It is easy to see whyBroadbeach has become amecca for those looking toshop, dine, live or holiday in abeautiful beachsidecommunity on the Gold Coast.

From its humble beginnings,when first surveyed for 70 blocksin 1934, throughout the sand

mining period which ended in the1950s when the sand dunes wererebuilt and surrounding vegetationreplanted, Broadbeach has become abeachside township that has inspireda loyal and constant flow of surfersand southern holiday makers. Thoseearly visitors with foresight were cleverenough to see the potential of thearea and quickly snap up property.

Broadbeach was also home to theGold Coast's first 'real' hotel built latein late 1955 - Lennon's BroadbeachHotel was a staggering five-storieshigh and defied trends of the time bybeing built at an angle onthe property.

Lennon'swas thetallest

building on the Gold Coast andoverlooked the vacant beachside landsurrounding it.

With its crystal blue poolarea,sweeping gardens, fine dining,entertainment and upscale roomsLennon's was the city's first truelandmark.

Of course, this started a boom forthe property market and surroundingland was soon snapped up for newtwo-storey multiple dwellings andcute beachside homes.

Now the Lennon's BroadbeachHotel is just a memory, butother landmarks havetaken up its crown.The Pacific FairShoppingCentre wasbuilt in the70s;Conrad

JupitersHotel and Casino was builtin the 80s and the demiseof Lennon's led the way forthe creation of The OasisShopping Centre, Mercure

Hotel and the BroadbeachMall. The 1980s were all ‘full

steam ahead’.

Cover Photo: Courtesy of Verve Restaurant

foodfood...Glorious

BROADBEACH

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By the 90s there were many morehighrise buildings built in the area, andin 2004 the region became home tothe Gold Coast Convention andExhibition Centre.

Oh how the times have changed.

So, from its humble beginnings of asleepy seaside town, Broadbeach hasblossomed into a cosmopolitan locale- with an abundance ofaccommodation houses and hotels tosuit any budget; huge shoppingcomplexes, Jupiters Casino, fabulousboutiques offering shoppers aplethora of international and localdesigners' ranges; restaurants, cafés,ice-creameries and gelato bars; as wellas an exciting mix of trendy bars andnightclubs for those looking for after-dark fun and games.

With its meandering streetscapesfull to brimming with a diverse

selection of fabulous dining options...from trendy cafés serving sensationalsandwiches, designer burgers andglorious cakes and slices to beachsiderestaurants offering luscious localseafood; casual eateries offering freshlocal tastes to upscale restaurantspresenting award-winningmasterpieces from field to plate; fromhandmade gelati kiosks and ice creamparlours to international-class hoteldining rooms... Broadbeach has it all.

Broadbeach is the place thatpeople come to find fun timesbeachside, spectacular shopping, fastand fabulous food, romantic interludesat sparkling restaurants, excitingcocktail bars, upscale dining venues, aswell as family-friendly dining at itsbest.

Eat, Drink, Shop and most of all Enjoy...

Courtesy of Tourism Queensland

At Lauxes on the Park, Broadbeach webelieve that a fine dining experienceis not exclusive to ‘boring’restaurants.

Our goal is to welcome you into atotal experience of fine food andwine. Our guaranteed, vibrant ‘stay

on’ factor ensures you can have fun, dance orsimply chill out and enjoy our entertainment.Set amid a leafy parkside setting, Lauxes on thePark is an experience for singles, couple and familiesalike. Parents can enjoy a long alfresco lunch and watchthe kids play in Victoria Park. We have frisbees, cricket sets andfootballs for your enjoyment. From early evening until late, enjoy liveentertainment from our resident, international musician and singer, George Ferguson. Our modern Australian cuisine with Japanese influences features an vast array of menu options– the freshest seafood, most succulent steaks and decadent desserts to satisfy all tastes. Selectfrom our tapas menu , $15 residents menu, a la carte and degustation cuisine. We also have anexquisite selection of cocktails, vintage and non-vintage Australian and imported wines, andlocal and imported beers on tap. We love to host your special occasions. We are the Gold Coast’s specialist wedding venue, for intimate and large weddings alike.

A Little Bit of Italyby the Beach...

Combining afamily friendlyand relaxedatmosphere in arestaurant thatcelebrates the love

of good food, greatwine and fabulous

conversation.By offering diners a casual

yet sophisticated dining experience,where dress standards are a little more relaxed,diners feel that it is fine to drop in after theirmorning swim or join friends for lunch after aday of shopping. By the time night falls dinerscan dress it up and spend a romantic eveningenjoying their favourite pasta, pizza or succulentsteak with a good glass of red. A very Italian wayto spend the night.

By choosing the freshest of ingredients

possible, the chefs prepare Italian favouritesincluding Bruschetta with fresh tomato, redonion, garlic and fresh basil; Antipasto plates(the Italian version of Tapas); a rich Tuscan soupwith crusty bread; Duck Campagnola - duckwith wild mushrooms and spinach in a lightcream and white wine sauce; or the Garlic Prawnfettucini with plump prawns sautéed thentossed through roasted garlic clove confit andblended with cream.

The gourmet pizza options include roastduck or eye fillet; and the pasta menu is huge.Scallopine, seafood platters, salmon andbarramundi, vegetarian and gluten-free optionson the menu - choices are boundless.

Mama Roma is now offering a 3 course setmenu for $45p/p includes a complimentarycocktail on arrival. Available at lunch or dinner.

Offers include: Half price luncheon menu -Special $10 lunch option available. $10 BigBreakfast & half price menu before 6pm eachnight. ALSO 10% OFF total bill after 6.30pm


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15 VICTORIA AVE, VICTORIASQUARE, BROADBEACH MALL - 5526 8856 BREAKFAST 7-11AM LUNCH / DINNER TILL LATE 7 DAYSwww.mamaroma.com.au

2685 GOLD COAST HIGHWAY,BROADBEACH - 5531 5555OPEN 7 DAYS FROM 12 NOON LUNCH & DINNERwww.lauxes.com.au

Lauxes

Mama Roma

on the park

SIERRA GRAND BUILDINGCNR MARGARET AVE & GC HWY. BROADBEACH - 5538 92917 DAYS B’FAST, LUNCH & DINNERwww.saffrongc.com

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MODERN SOUTH INDIANDINING WITH AN EDGE...

From the moment you walkthrough the doors of SaffronIndian Gourmet, you are greeted

by a restaurant oozing sophisticationand a sensual ambience; with its darktimber-toned furniture, ironchandeliers, rich chocolate sofascovered in jewel-coloured andtapestry cushions and subtle lighting,

The friendly staff are quick to make youwelcome and direct you to the bar for anexciting start to your dining adventure.

It isn't often that the bar area of an indianrestaurant is a talking point, but in this case itis definitely a major part of the overall diningexperience and reinforces their commitmentto offer diners a modern approach to an age-old cuisine.

The bar area is a welcoming and invitingspot for drinks and conversation with friendsbefore lunch or dinner - it is also just theprecursor to the main event.

Behind the counter awaits a talentedmixologist (who is closer to a scientist than abarman) with the prime objective to captivateyou as he creates fabulous cocktails on amolecular scale - utilising foams, mists, gels,liquid nitrogen and test tubes! What fun.

If you aren't into cocktails never fear,

Saffron boasts a fine wine and spirit list and agood collection of boutique and importedbeers to complement their menu.

in the large dining room, ornate screensform a visual barrier between diners, offeringan essence of privacy that is perfect for privatedining experiences or groups wanting tocatch up in relaxed atmosphere.

Tables are dressed to reflect the eleganceof the space, with candles, glassware andgleaming cutlery as they await the chef'sofferings.

Head Chef Lancy Mendonca and hiskitchen team create dishes that reflect SouthIndian cuisine, with its tantalising flavourswoven into dishes that dance upon the palate,such as Baigan Masala a vegetarian mincedeggplant curry; chicken Softa a tender chickenbreast stuffed with cottage cheese andpistachio nuts then simmered with saffronand cumin seeds; Barah Akbari Chaap atender lamb cutlet marinated in yoghurt andvinegar with pepper and royal cumin; JhingaLasun Mirch, succulent prawns marinatedwith garlic and red chillies; or the Salmon fishcurry, salmon simmered in tomato, five spicemix and deliciously flavoured with dill.

Combined with rice dishes, condimentsand Indian breads dining is a full experience.

There is also a selection of desserts forthose who love to indulge.

Saffron Indian Gourmet strives to offerauthentic South Indian cuisine in a warm andwelcoming environment, where staff areeager to assist and their smiles are alwayswelcoming.

The restaurant is also available forweddings and private functions.

Saffronindian gourmet

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With one of Australia’s favourite citrus fruits, the Aussie mandarin,

back in season what better way to celebrate than with an

Australian mandarin champagne cocktail.

2010 Diageo Reserve ‘World Class Bartender of the Year,’ Adam Brewer, has

developed six delicious new cocktails, with mandarin juice as the key

ingredient, introducing a unique new flavour to the Australian market.

“The delicious and fragrant mandarin perfectly complements white sprits

and champagnes to produce sweet, succulent, seductive cocktails,” Mr Brewer

said.

“Winter drinks tend to be heavier concoctions, but sweet tasting mandarins

mix beautifully with champagne or white spirits to create a lighter and more

refreshing drink.” With the majority of mandarins grown in Queensland, there

is no excuse not to try one.

We have chosen a couple of wonderful cocktails for you to make and enjoy

at home.

Mandarinsthis seasonshottestcocktailingredient...


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Mandarin DaiquiriIngredients:

50mL White Rum

10mL Cherry Liqueur

40mL freshly squeezed mandarin juice

20mL fresh lime juice

10mL sugar syrup*

Method:

Add all ingredients to a cocktail shaker add plenty of ice and shake.

Serving suggestions:

Strain into a martini glass. Garnish with a lime wheel.

*To make sugar syrup mix 2 parts white sugar to 1 part hot water and stir until

dissolved.

Sparkling Mandarin Ingredients:

30mL Gin

40mL freshly squeezed

mandarin juice

10mL fresh lemon

juice

10mL sugar

syrup

Method:

Add all

ingredients to

a cocktail

shaker add

plenty of ice

and shake.

Strain in to a

champagne flute and

top with Champagne (or

Australian sparkling to keep

with the theme).

Amongst the Gold Coast’s many of Thai restaurants, the elegantly adorned ThaiSilom in the Broadbeach dining precinct is a definite standout, with their elegantlydressed wait staff eager to welcome diners into the restaurant's warm andcontemporary space.

T he restaurant offers a glimpse of Thailand with its red banquettes, sunkentables and traditional Thai ornaments and wall hangings all adding a touchof the exotic to your dining experience.

Those who have been to Thailand will appreciate the freshness andauthenticity of Thai Silom’s dishes, and their menu offers diners a mix oftraditional favourites and some more unusual options as well.

Their menu confirms the chef's masterful art of blending spices and flavours,to create true Thai cuisine, with its welcoming fresh flavours and cleanmouthfeel.

Menu highlights include Tom Yum soup Bangkok style; chicken satays withrich peanut sauce; Crying Tiger, grilled marinated Thai style steak fillet served with

a hot chilli sauce; Coconut Lime Prawns, enriched by the flavours of sweet chilli paste,lime juice, coconut milk and ginger; the Duck Pad Khing with roast duck stir fried with

young ginger, black fungus, mushroom, fresh chilli, onion, spices and shallots; the Fig Lamb,stir-fried lamb fillet with homemade chilli paste, sun-dried figs, cracked black pepper served ona bed of steamed green vegetables.

For dessert I always find it hard to resist the StickyRice with mango - but hey, I'm a Queenslander!Definitely worthy of your next Thai adventure.


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Thai Silom

'ARIA' SHOP 17B ALBERT AVENUE,BROADBEACH - 5592 3393 OPEN 7 DAYS LUNCH - DINNERLICENSED & BYO WINE ONLYwww.thaisilomgc.com

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SHOP 12 ARIA, 15 ALBERT AVE,BROADBEACH - 5570 6076OPEN MONDAY TO SUNDAYLUNCH FROM 12PM - DINNER 6PMwww.rocksaltmoderndining.com.au

RockSalt is a stylish, up-market restaurantwith a comfortable, relaxed atmosphereand cool ambience. The staff are friendlyyet professional without being imposingand always eager to assist diners with theirdining choices.

Owner and Head Chef Matt Jeffersonhas worked in the industry for over 15years, honing his skills with some of

the best chefs the Gold Coast has everknown, including Laurence Griffen, Christiande Valence and Wayne Fanner. His dream ofowning his own restaurant with wife and co-owner Amy came to fruition in 2008. Matt's passion for fine food sees him

constantly sourcing the finest seafood locally,including line-caught fish, hand divedscallops, spanner crab meat from the clearwaters of Noosa and the freshest, mostdelectable oysters you will ever taste fromCoffin Bay, Tasmania and the Pacific. He sources his fresh vegetables and herbs

from the organic farmers aroundQueensland, those who specialise in theirchosen fields. Matt’s philosophy at RockSalt is to find the

best produce, keep the flavours clean anddeliver simple, beautiful food that reflectsnature's bounty. He describes his style asinnovative, modern Australian with anemphasis on flavour and presentation.Matt's efforts have definitely been

rewarded winning Gold Coast Chef of theYear 2009, 2010 & 2011. He'll just have to waita little longer for the 2012 award.

He and his team of chefs and apprenticeswork tirelessly to present diners with'artworks' on a plate, with presentation andflavour working hand-in-hand to deliver atrue dining experience Standout dishes on the menu are the salt

& pepper tempura oysters with prik nam pla;Tataki Kingfish, Pepper Crust, Ginger Carrot,Daikon, Wasabi Crumbs, Ponzu Dressing,Horseradish Cloud (pictured). For mains it ishard to pass the assiette of rabbit, trufflemousse, bacon, mustard fruits, potato puree,cabbage and mustard sauce; or the lavenderhoney glazed roast duck breast with duckboudin, gratin potato, bacon, peas and redcurrant jus.Desserts are just as enticing with 'violent

crumble' dark chocolate and lemon curdmarquise, exploding rock candy, crystalisedviolets and honeycomb ice-cream.We are so glad that Matt has found a

home for his passion!Fully Licensed.

RockSaltModern Dining

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Looking for a bar to have a

glass of wine,

champagne, a cold beer

on tap or a fancy cocktail?

Broadbeach offers great

choices but they’re not

always visible from the

street. Many are cosy

hidden-away retreats,

have a hard-edge modern,

more chilled-out vibe or

are part of a restaurant or

bistro. Explore, be surprised

and above all be refreshed.

To the uninitiated, a drink is a

drink but connoisseurs such as urban

bartenders or mixologists as they’re

sometimes called, know that every

concoction has its own character. Even spirits

have a certain joie de vivre to match the

occasion...shaken up to suit the mood, they can

be evocative and stir emotions, mischievous and

hair-raising, or perhaps the conduit to a getting-

to-know-you relationship.

But there’s no doubt about it - the art of being

a barman is just that – an art. It’s definitely not for

the faint of heart. It requires a multitude of talents,

a splash of intuition, a good ear for tales ( tall and

true) plus an understanding of every product in

the bar - and every cocktail recipe on the list.

From aesthetics and aromas, to what makes a

good cocktail actually work on the palate, as well

as an understanding that perhaps those

evolutionary new-style martinis are there to

boost

cocktail lists

and the till, where in

fact the classic martini should be left just as it is.

So, from Manhattans, Mojitos, Tibetan Mules,

Caipirinhas, Caipiroskas, Cosmopolitans, Bombay

Schmints, Singapore Slings and Alabama

Slammers to suggestive names for cowboys,

there’s something to lift anyone’s spirits. And

there’s nothing like a glass of bubbly. tingly and

sweet, fruity or simply plain brut dry – the perfect

lubricant for any social occasion, as versatile as

those who drink it and always, particularly with

champagne conjuring up flirty romanticism,

sophistication and adding that certain sparkle to

life.

Champagne100ml

120ml Fortified Wine60ml

Chardonnay120ml

Shiraz/ Pinot Noir120ml

One standard drink (10 grams) =

• 1 x 285 ml pot of full strength beer (4.8%) or • 1 x 375 ml can of mid strength beer (3.4%) or

• 1.6 pots of light strength beer (2.8%) or • 5 pots of super light (0.9) or • 1 x 100 ml glass ofsparkling wine or • 1 x 100 ml glass of red or white wine or • 300 ml bottle of alcoholic soda or

• 1 x 60 ml glass of fortified wine (port, muscat or sherry) or • One 30 ml nip of spirit

DON'T assume your glass holds one standard drink Disclaimer: Information provided is a rough guide and should not be relied upon to suit you, as each person has different tolerances

Raising theBAR

White Wine120ml


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White wines Chardonnay:Usually a medium to full-bodied,dry wine.Poultry and game birds, veal and pork,rabbit, fish and pasta preparationswhich feature cream and/or butter,mushrooms.Sauvignon Blanc (Fumé Blanc):Medium to light-bodied and dry.First courses, seafood, ethnic dishes—pastas, curries, salsas, spicy sausages,vegetable dishes, luncheon salads,olive-oil based dishes, tomato sauces,goat cheese.Chenin Blanc:Light to medium-bodied, normallyoff-dry to semi-sweet.Braised Chicken, sushi and otherOriental dishes, poultry, pork.Gewürztraminer:Light to medium body, usuallysemi-sweet, occasionally off-dry.Spicy cuisines such as Chinese,Mexican, and Indian, mild sausages,fruit salad.Riesling (Johannesburg Riesling,White Riesling):Light to medium bodied, semi-sweet to off-dry.Crabmeat, appetizers and fingerfoods, pork, salads.

Red winesCabernet Sauvignon:Medium to full-bodied, tannic & dry.Beef, lamb, pork, duck, game meats,cheeses.Merlot:Medium to full-bodied, less tannicthan Cabernet, dry.Beef, lamb, pork, duck, game meats,cheeses, stews, pizza, heart pastas.Zinfandel:Medium to full-bodied (also madein a lighter style), dry.Hamburgers, beef, lamb, venison andgame, hearty pastas, turkey, stews,pizza.Pinot Noir:Medium to light-bodied, dry, littletannin leaves silky texture.Lamb, duck, turkey, game birds, beef,rabbit, semi-soft cheeses.

Specialty Wines Pink Wines(Rosé, White Zinfandel, CabernetBlanc, Blush, Blanc de Noirs):Vary in colour and sweetness.Choose the most current vintage.Best with smoked foods, quiche, porkand ham,Mexican and Thai food. Canbe served with all food.

Sparkling Wines/ChampagnesCrisp and bubbly.Aperitifs and first courses, fruits andnuts. Fuller bodied variations go wellwith any fish and chicken.

WhichWINEgoes with...

An AwardWinningrestaurantservingModernAustraliancuisine.

Head ChefPhilipEdwards has

created an excitingmenu that reflects hispassion for combiningclassic French, European andAsian techniques with uniqueAustralian ingredients.

The restaurant oozes a calm andinviting atmosphere presented inintimate and welcoming surroundings.This defining ambience has made Verve afavourite with locals and tourists alike.

The restaurant's warmth is heightenedby its professional yet unpretentiousservice.

Verve has an excellent wine list thathas been given careful thought andresearch, as Gourmet Traveller Wine wrote“you’ll find every wine fits perfectly. A lotof consideration has gone into this. Whatreally excites is the selection of maturereds.”

Head Chef, Phil Edwards has led someof the most prestigious kitchens in bothMelbourne and on the Gold Coast. He wasawarded Chef of the Year whilst atSongbirds on Tamborine Mountain,and won Restaurant of the Year when hewas Head Chef at Moo Moo The Wine Barand Grill. Whilst Philip has been at Vervethe restaurant has been awarded a Chef’sHat and ranked in the top ten restaurantson the Gold Coast. Some of his delightfulcreations include entrees such as RazorClams jamon crumbs, chorizo, smoked

mayonnaise,garlic and herb

emulsion; Seared Scallops and Prawnsfresh shaved coconut, garlic chips, snowpeas, green curry essence. For the mainsthese offerings delight the palate -Masterstock pork cheek with spring onionand celery cream, caramelised babyturnips, broccolini and crackle; and Twice-cooked duck with sweet potatobubble'n'squeak, snake beans andcooking juices. There is a good portion ofthe menu that is gluten free. Desserts aretempting, with luscious

Toasted passionfruit marshmallows,fresh mango salad, almond and coconutmilkshake and candied lime a standout.

A unique addition at Verve is theblackboard Cheese Menu, which listsseveral cheeses from around the world –and diners can choose the cheese theywant on their platter to suit their personaltaste.

Verve is also an ideal venue for privatefunctions, celebrations and intimateweddings - with a seating capacity ofapproximately 40. Verve is a hiddentreasure just waiting for you discover it.

Fully Licensed


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CNR SUNSHINE BLVD AND T.E. PETERS DRIVE BROADBEACH - 5526 7364 LUNCH & DINNER - TUES TO SUNwww.ververestaurant.com

Restaurant Café & BarVerve


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Modern innovative seafood with aBroadbeach twist...

Dining at Yellowfin is a seafoodlovers delight. From the momentyou walk through the entrance

and see the two large aquariums andwater feature wall, it becomes obviousthat the sea plays a big part in therestaurant's manifesto.The restaurant features a great bar area

for sharing a glass of bubbles or cocktailwith friends before dining, and themodern dining facilities are highlightedby clusters of suspended lights that adda chic appeal. The restaurant also offersinside and alfresco seatingoptions, sod ine r s

c a nd e c i d ewhether theywant to cosy-up inside or venture outside towatch the passing parade.Head Chef Campbell Marks presents diners

with a menu offering gifts from the sea servedto enhance their qualities withoutoverworking and confusing the flavours.The seafood options are amazing and at any

one time there can be up to eight differentvarieties of fish to choose from, including thehouse specialty Yellowfin Tuna seared andpresented with baby spinach, walnut, grape andbocconcini salad with a cherry tomatovinaigrette and toasted pitta; or a perfectlysimple Fish of the Day served with great chipsand fresh garden salad. Other options includethe perfect starter to any meal, oysters - and wehave to say that the selection of OysterShooters is fantastic - lime infused Vodka and

spiced tomato;Bacardi, crushedlychee and mint ,orthe Tequila, muddledlime and tabasco -decisions decisions!Yellowfin also offers

scallops, calamari, and atraditional Seafood Platter for

two loaded with house-curedsalmon, Razor clams, prawn skewers,

gourmet salads and dipping sauces. There isno better way to enjoy the bounties of the seathan savouring a seafood platter with a glass ofsauvignon blanc on a perfect Queensland day.Of course, those who desire a thick steak,

organic chicken, lamb, or vegetarian options arenot forgotten and the menu offers a goodselection of choices. Desserts include a lusciousAffogato and dark chocolate and butterscotchPanna Cotta.Yellowfin Seafood Restaurant's menu is full

to overflowing with fresh,seasonal seafood delights,steaks, chicken, pastas,salads and decadentdesserts.

What are you waiting for?

Yellowfin Seafood Restaurant

6/20 QUEENSLAND AVE,BROADBEACH - 5504 5335OPEN LUNCH & DINNER 7 DAYSNOON TILL LATE - LICENSEDwww.yellowfinrestaurant.com.au


Sweet revolution...Why We LoveChocolate...

Thought of in times of sorrow as acomfort food; obligatory when youare in love - because you have

heightened senses and it makes you feelwonderful; in Autumn and Winter , welove it because nothing warms you fasterthan a mug of hot chocolate with adollop of cream on top - and of course,when you are feeling totally self indulgentyou need it because it makes you feel soat peace with the world and youobviously deserve it.

They also say that chocolate is anaphrodisiac...and who am I to disagree?

Some also say that it is better than sex- but I'll leave that to others to confirm ordisprove.

The Greek goddess of love, Aphroditedefinitely has a lot to answer for.

Alternatively known as the 'drink ofthe Gods' and the 'drink of the Devil' -you be the judge.

What I know is that chocolate ticks allthe right boxes - it tantalises the tastebuds, stimulates the sensesand elicits romanticthoughts...

whether they are for love of itsconsumption or romance, I will leave upto you to discover.

One major point in favour of thistheory is that chocolate does melt atbody temperature - you can prove that bypopping a rich, luscious piece on yourtongue right now and waiting for a shorttime...be patient. Umm Yum it works!

History tells us that the Aztecs wereconvinced of the aphrodisiac propertiesof chocolate - and for that reason, merewomen were forbidden to indulge.Obviously they didn't think that we couldhandle it. Oh how little did they know.

Of course, as with all history lessonsthere is always a conflicting opinion.Another historical report says that Aztecsand Mayans found it so erotic andintoxicating that they held cacao harvestfestivals with orgies. I'm not sure if theydecided to let the women indulge in thechocolate then. And, Montezumareportedly drank 50 cups before visitinghis harem.

And, I have also read that in 1624,Johan Franciscus Rauch a Viennese

professor and

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Or if you wouldrather try adecadent

chocolate dessert, wesuggest you visitRockSalt wherehead chef MattJefferson has createdthis littlemasterpiece.'Violet Crumble' fresh

chocolate and lemoncurd marquise, exploding

rock candy, crystalised violetsand honeycomb ice cream.


religious leadercondemned chocolatefor inflaming the passionsof those who consumedit. and banned monks fromits consumption. That didn'tstop European royalty fromsending ti to each other as betrothalgifts though.

Louis XV's mistress, courtesan Madamedu Barry was rumoured to serve cups of itto her lovers before allowing thementrance into her boudoir. Now thatobviously must carry some weight in thisargument. And, Casanova was also a greatfan - he called it 'the elixir of love'. Now

surely you couldn't get a muchbetter recommendation

than that.

A stime has

well and trulytraveled on,

modern scientists now tell us thatdark chocolate has other wonderful

properties and is actually good for you. Itis reported that the endorphins releasedin our brain upon consumption causes animmediate euphoric rush,

While other research has found that forpeople with hypertension, theconsumption of chocolate may evenlower blood pressure and the risk of heartdisease.

To give you the opportunity to put thisto the test why not try the followingchocolate desserts. There is no harm indoing a little personal scientific research!!

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SUBTLE SPICE AND LINGERING FLAVOUR...

Local restaurateur and food identity PushpinderOberoi and his wife Karla of award-winningOberoi's Taj Restaurant in Broadbeach, have beenoffering mouthwatering, home-style Indian tastesensations for lovers of fine Indian cuisine for manyyears.

Their restaurant oozes a warm ambience and aglimpse into the exotic world of India with its muted

lighting, rich red and caramel walls, a 'open casementwindow' overlooking the famous Taj Mahal; Indianwall coverings, paintings and artefacts collected overyears of traveling back and forth to India.

Everyone loves the rich and complex flavours oftrue Indian cuisine with its wild aromatic flavours andsubtle spicy overtones. Whether you like it hot enoughto bring tears to your eyes, or mild enough to tenderlyintoxicate your senses, the restaurant's chefs are pleasedto oblige your personal taste.

Their extensive menu offers dishes that showcase thetrue flavours of India, offering vegetarian, meat, seafoodand chicken options blended with spices to produceflavours that sing with the love and attention showed tothem by the highly trained Indian chefs, who worktirelessly behind the scenes.

The menu includes a selection well-known andpopular Indian favourites, with an emphasis on personal

family recipes and blends; samosa little pillows filled withspiced vegetables or lamb mince; chicken Tikka Masala,succulent pieces of chicken cooked with garlic, onions,tomatoes and masala; Hydrabadi lamb cutlet, tenderlamb pieces marinated in yoghurt and spices thencooked in the Tandoor oven; beef Vindaloo tenderchunks of steak cooked in a hot piquant sauce; fish

Korma cooked with cream with almonds; and alsoincludes a fusion of East meets West dishes such asperfectly grilled salmon and vegetables, and Tandoorsteak cooked in the tandoor oven and served with abutter sauce.

Diners are constantly teased as they sit waiting fortheir meals to arrive and the tantalisingly rich aromaswaft from the kitchens before the exotic copper dishes

are delivered to the table full of temptingtaste sensations.

Set menu Feasts are also available andoffer the perfect way to learn more aboutIndian cuisine.

The restaurant also offers banquet optionsfor all occasions, vegetarian and veganoptions; gluten-free and Halal cuisine are alsoavailable.

State Winner “Best Indian Restaurant”


Oberoi’s Taj

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SHOP 6, 88 SURF PARADEBROADBEACH - 5538 3478OPEN 7 DAYS 11.30 TILL LATEFULLY LICENSED & BYO WINE ONLYwww.oberoistaj.com.au


Local Hot SpotOnyx Restaurant is a perfect 'watch the world go by'location offering lunch, tapas and dinner, seven days per week.

It also boasts a vibrant bar scene, where stunning cocktails are created to delightthose with a penchant for the exotic drink or three!

With the addition of fabulous, live entertainment 6 nights per week, this venue isa one-stop action spot!

Located right in the heart of Broadbeach's sophisticated eating and shoppingprecinct, Onyx specialises in giving diners a choice of options, from relaxed dining ortapas with friends, to romantic dinners for two.

Their flamboyant cocktail bar, is a place to meet up with friends for a quiet glass ofwine or beer, or the chance to choose from their wide variety of speciality cocktailsor perhaps to design your own. Of course, it is the perfect place for a party as well.

The menu includes a wide selection of tapas options, including charred babyoctopus marinated with chilli and Thai spices served with ciabatta; chilli and limeinfused Tiger prawns pan-fried with fresh coriander; or the special Onyx tasting platefilled with arancini, Greek meatballs, calamari, duck spring rolls, stuffed mushrooms,buttermilk chicken tenders, smoked salmon and oysters.

And the Main menu selections include oven-baked Riverina lamb rack with a lightpistachio crust, served with smashed sweet potatoes, green beans and a rosemaryjus; and a tender eye fillet aged to perfection and presented with you choice of sauce.

Weekends with Taj one of the hottest live acts the Gold Coast has to offer are hugeand the venue regularly holds special theme and flavour nights.... so keep a watch ontheir website.

Special offers such as - $10 Tapas Monday & Tuesday; Ribs on Wednesday & Steaknight Thursday are also a big winner with diners.

SHOP 4, 110 SURF PARADEBROADBEACH - 5570 4300OPEN MON - FR 10AM – LATESAT & SUN 8AM – LATEwww.onyxbroadbeach.com.au

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Onyx

"It's as easyas using fresh, wholesome ingredients tocreate an authentic Italian-style pizza,with a personal touch"

Everyone loves great pizza - it's thecomfort food we all crave, andPizzacake at the Oasis in Broadbeach

has cornered the market with their fabulouswood-fired creations.

They create traditional Italian pizzas usinga time-honoured pizza dough recipeprepared on-site. From the light, crispy basethrough the fresh, tasty ingredient that formtheir generous pizza toppings, perfection isguaranteed every time.

Their menu if full of traditional favourites- using homemade tomato paste, mozzarellacheese, salami, onions, mushrooms,anchovies, olives, capsicum, chilli - oh! thelist is endless. Whether you choose the

Their wood-fired Smoked Salmon Pizza isto die for. After lovingly baking the pizzabase in the wood oven, it is then toppedwith fresh ingredients, fresh tomatoes,parmesan, smoked salmon, baby spinach, a

squeezeof lemon juice and a finishing touch ofminted yoghurt. That's a pizza that is actuallyreally good for you!

Other dining options are available -hearty breakfasts such as toasted Turkishbread with avocado, tomato, lemon andcracked pepper; eggs benedict; or toastedbanana bread and muesli; at lunch they offerfabulous, fresh sandwiches and wraps, freshgourmet salads, homemade pastas anddecadent dessert pizzas - Black Forest, AppleCrumble, and Banana and Almond pizzas. YesI am back to the pizzas again!

Gourmet coffee, teas and cold drinks arealways available.

So whether you're returning from a dayat the beach or a shopping expedition in theOasis, there is always a reason to drop in andindulge.


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SHOP 55, OASIS SHOPPING CENTRE BROADBEACH - 5592 38017 DAYS - 6AM - 5 PM B/FAST/LUNCHDINNER TILL 8PM FRI /SATwww.pizzacake.com.au

PizzacakeTRATTORIA

"Serious steak for serioussteak lovers"

Located in the heart ofBroadbeach, this multi-award winning restauranthas made an artform out ofserving the perfect piece ofmeat.

Specialising in premiumexport quality beef withprovenance ensured,

Moo Moo breaks down all thebarriers of a normalsteakhouse by putting the sexyback into steak. They deliver'meat' with credentials!

The restaurant oozes style andsophistication with its dark walls,modern colour-changing lightsystem, charcoal tables, leather seatingand banquettes, cowhide accents, awhole wall taken up with an award-winning wine collection, and an openkitchen to captivate the diners as theyperuse the extensive menu.

With a chic and very popular bar tocomplement the restaurant, where guestsare enticed to linger before and afterdinner for a great martini or exotic cocktail,glass of champagne or boutique beer, in anarea that oozes pizazz. High back stools sitaround the central 'heartbeat' of the barand high chrome tables are strategicallypositioned to offer views of Victoria Park.

Back to the menu, where the beef'sbreed, age, size and diet are clearly outlinedfor your comparison and the Specialty Beefsection offers some of the best cuts of beefavailable in Australia, including the Cabassi& Rea VIP Wagyu exclusive to Moo Moo -succulent, tender and finely marbled witha very rich flavour. presented with Japanesevegetables, soba noodles, ponzu, wasabimayonnaise, daikon and pickled ginger.This is an exceptional dish.

For those with a real appetite (butbetter to share with a partner) we suggest

TheM o o

M o oSignature Dish –

Spice-rubbed 1 kilo Wagyu Rump Roast - acarnivore's delight. Seared until smokey onthe char grill and then oven roasted, it isthen presented at the table to be carvedand complemented by rocket andparmesan salad, duck fat kipfler potatoesand a trio of Chef's sauce selections.

Of course, they also include a fabulousselection of other dishes as well, freshoysters, scallops, chicken, lamb, duck andkangaroo, and vegetarians are well cateredtoo.

Moo Moo also offers a selection ofdecadent desserts to tempt those cravinga sugar hit and a fine selection of cheesesas well..

"With the finest beef available in thecountry, first class service, and one of thefinest wine lists available on the Gold Coast,Moo Moo the Wine Bar & Grill is exactlywhat this carnivore ordered."


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BROADBEACH ON THE PARK, 2685GOLD COAST H'WAY, BROADBEACHOPEN 7 DAYS LUNCH AND DINNERFULLY LICENSED 5539 9952 www.moomoorestaurant.com.au

Moo MooThe Wine Bar & Grill


Like all great revolutionaries,Guzman y Gomez (GYG) MexicanTaquería started with one simplepassionate belief.

That the hearts and palates of Australiawould embrace the authentic flavoursand traditional techniques of one of

the world’s great cuisines…. Mexican!

With a funky,modern vibe,

Guzman Y GomezBroadbeach is fast

becoming the social hub ofthe Gold Coast! You will oftenhear ex pat Latin’s ordering in

Spanish and reminiscing about home.This is definitely the best place to grab a

Burrito for lunch, or dinner before headingout for a night on the town.

From soft and hard shell tacos, to burritosand nachos, this is perfect Mexican cuisinefor those short on time., and those whodon’t want to compromise on quality,flavour or nutrition.

GYG’s authentic menu combines an arrayof slow roasted and grilled meats, fish, freshvegetables and imported Mexican chillies

and spices, - and alldishes are prepared toorder.

Their menu is fast,delicious and healthy... Agreat source of protein,low fat, low GIingredients, low sugar,gluten free, lactose free -and best of all - guilt free!!

Now fully licensed -diners are invited to comein for a frozen classicmargarita and burrito today!

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Guzman Y GomezMEXICAN TAQUERIA

ORACLE SHOPPING CENTRE 3 ORACLE BOULEVARD,BROADBEACH 3188 1702 OPEN DAILY LUNCH & DINNERwww.gyg.com.au

The premium Broadbeachdining scene has been enhancedby the arrival of the precinct’snewest addition, Mecca BahRestaurant.

Mecca Bah presents a trulyunique dining experiencewith a tantalising and

traditional menu inspired by the realtastes of Morocco and Middle East.There is an amazing depth of flavour inevery dish, whereby the main ingredient islifted with the addition of warm, earthyspices.The exotic flavours are sumptuous and well-

executed by the infallible kitchen staff, with a widerange of options for people with special dietaryrequirements.The mezze plates are served in hand-made serving dishes from Tunisia and provide a

contemporary take on traditional dishes such as the Turkish kofte with yoghurt and mintsauce, and kataifi pastries filled with Middle Eastern cheeses.Their diverse menu caters for all tastes with an assortment of mouth-watering mezzes

and a selection of main dishes that will excite your senses with genuine Middle Easternflavours.Their wine list perfectly complements the dining experience.Their cocktails combine exotic flavours to refresh the palate and reinvigorate the body.Groups will be tempted by Mecca Bah’s Banquets which feature a combination of finest

mezzes, mains and desserts. which are sure tosatisfy at the end of a day’s work.The restaurant is available for dining

functions, celebration events, parties andtailored corporate events.More than just a meal, Mecca Bah provides a

dining experience that will not soon beforgotten.


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MeccaBah

3 ORACLE BOULEVARD, BROADBEACH 5504 7754 OPEN LUNCH & DINNER7 DAYSwww.meccabah.com

Culinaryadventures...

THE PERFECTPAIR ... pear andcheeseAUSTRALIAN PEARSARE READILYAVAILABLETHROUGHOUTTHE YEAR ANDARE THE UNSUNGHERO OF THEFRUIT BOWL.

There are endless possibilitieswhen using pears in thekitchen but nothing is as

simple and striking as a beautifulpear and cheese plate. Pears have asubtle, sweet flavour that impresseswithout stealing the show. Pears also marryperfectly with the rich and creamy flavours ofcheese. Why not invite a few friends over for

drinks this weekend and tempt themwith this little number.My suggested wine match to

complement would be a Brown Brothersdecadent Orange Muscat & Flora; 2006Patricia Noble Riesling; or sensationalSeppeltsfield Cellar 6 Tokay..


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It would besurprising werethere a more popularJapanese restaurant on theGold Coast than Cha Cha.

There is nothing fancy about the place;there are no smart fittings, noromantic touches, no flash carpets or

furnishings.This Broadbeach restaurant is all about thefood. It has evolved since opening in SurfParade in 1994 and moving in 2005 to itspresent location in Main Place across theroad from the Entertainment andConvention Centre.The restaurant has grown from one smallspace enlarged by a few outdoor tables tothree adjoining properties linked together_ growth almost unprecedented at a timewhen so many restaurants are struggling tostay afloat.There are several reasons for the success ofCha Cha _ not the least being Jack himself.Born and raised in Shanghai, Jack travelledas a young man to Japan and loved it, latermoving to Brisbane where, while studying,he met his Tokyo-born Japanese wife, Maiko.From tofu to steaks the kitchen produces avast range of simple, tasty dishes _ not theleast of which is a seaweed salad with asweet vinegar dressing and the everpopular miso soup.

The entreesare delicious _

sashimi, of course;cheese tempura which consists

of tempura fried vegetable fish cakes; asilken agedashi tofu which is deep fried togive it a crisp outer coating while the centreis similar to a soft baked custard, teamedwith a Japanese wine sauce, it is superb. A pepper tataki beef with soy and vinegarsauce and tempura scallops with wasabidressing are also worth trying.There are a number of steak dishesincluding Japanese style lime steak, misosteak and a wasabi steak, all tender andflavoursome.Among the seafood dishes is a grilled freshsalmon with homemade ponzu sauce andcuttlefish with teppan sauce. There aresalads, chicken and pork dishes and severalexcellent noodle offerings.There is an absolute buzz about Cha Chawith its simple, fresh, bright and appealingdécor and diners who spill out onto the sidewalk alfresco areaOn most nights the gregarious Jack is outthe front chatting to customers both oldand new. Pride in his food and his restaurantis both evident and justified.The wait staff are Japanese, young,energetic and helpful. They appear to enjoythemselves as much as the diners _ a suresign that Jack is doing something right.

6 / 2705 GOLD COAST HIGHWAYBROADBEACH 55381131OPEN LUNCH & DINNER (CLOSED MON)BYO - ACCEPTS ALL CREDIT CARDS

Cha ChaJapanese Restaurant


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Passion and presentation are theguiding lights for the expertJapanese chefs who create their

magic at O-Sushi in the trendy diningprecinct at Oracle North in Broadbeach.

This restaurant is a breath of fresh air forthe Gold Coast dining community, one thatis guided by a philosophy that incorporatesthe traditional values of providing the bestpossible service combined with freshwholesome food.

And, this fabulous food is presented tolovers of Japanese cuisine, in a form thatinspires the imagination as well astantalising the tastebuds.

From early beginnings in Byron Bay circa2004, O-Sushi has grown to includerestaurants in Coolangatta and Broadbeach.The Byron Bay O-Sushi has won the awardfor Best Asian Restaurant; their Coolangattacounterpart won the Favourite JapaneseRestaurant at the 2010 I Love Food Awards,and when Coolangatta won the Best Asian

Restaurant gong at the 2011 SavourAustralia Awards, Broadbeach was right upthere as runner-up.

The Broadbeach restaurant has a cooltrendy café appeal with wide open spaces,a black and red colour scheme (veryJapanese) with large lantern-style hanginglights, and offers both al fresco style tableseating, or alternatively, bench and stoolseating around the large central chefsstation, where diners are able to watch inawe as these 'masters of the sushi roll' createtheir magic and constantly replenish themoving 'train' of yummy taste tempters.

This allows diners to become part of thetheatre of Japanese dining.

Don't be fooled by the name. Of coursethe restaurant offers sensational sushi, nigiriand sashimi made from the freshestpossible seafood and other goodies, butthey also offer an a la carte menu thatreflects an excellent array of Japanesefavourites including noodles, soups andKushi-yaki and Tempura.

Chef Jun Suzuki


O-Sushi

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SHOP 2, ORACLE NORTH 12 CHARLES AVE BROADBEACH - 5570 2166 11AM - 9PM, 7 DAYS A WEEKwww.osushi.com.au

Menu options are available inpopular tapas size dishes totraditional entree and main sizesto accommodate all diningappetites.

The restaurant is up-to-the-minute withdiner needs, offeringmainly organic produce,both brown and blackrice and gluten-free soysauce options, as well asbeing totally MSG free.This makes O-Sushi afabulous diningexperience for everyone.

The menu is quitelarge but the extremelyfriendly staff are there toassist and advise on yourdining choices. The winelist is comprehensiveand includes a greatselection of bothAustralian, boutique andJapanese beers, as wellas a fine selection ofSake and Plum wines tocomplement each dish.

When we dined wewere blown-away withthe freshness and the

size of the meals. We chose theartfully prepared Rainbow Sushiwith its tantalising layers of kingfish, salmon and tuna on pillows ofsushi rice and avocado; Prawn EbbiNigiri with Japanese mayonnaise presentedin a bowl; the O-Sushi Roll which was filledwith soft shell crab, prawn (tobiko roe)tamago, avocado, cucumber and crispvegetable straws, which can be served plainor drizzled with its sweet teriyaki sauce; themain course of Crisp Wild Barramundi stackwas succulent and perfectly cooked, layeredon a rice triangle with warm seasonalvegetables.

Unfortunately we were much too full toeven attempt one of the desserts. That willhave to wait until next time!

If you are looking for fabulous food, anintimate and friendly dining experience,

coupled with staff that are keen to assist -and creative chefs preparing dishes todelight - then O-Sushi is the place for yournext dining adventure.

ALSO AT:Shop 32 Marine Pde - Showcase on theBeach COOLANGATTA07-55365455

From the mountainsto the beach...

If you have friendswho have trekked Nepaland come back toAustralia with stories ofeating nothing but bowlsof rice and lentils for thewhole trip - don't worry thatis not the case at CafeKathmandu.

Surprisingly, Nepalese cuisine isvery similar to Indian cuisine. so myvisions of devouring a Llama stew when I

visited this friendly restaurant in the Broadbeachdining precinct did not eventuate!Here on the Gold Coast restaurant owner, SureshSapkota has access to bountiful supplies of freshproduce, meats, seafood, spices and all otheringredients, so the restaurant's freshly preparedmenu reflects dishes that cross the culturalbarrier with ease to delight diners.Menu offerings include a good selection ofdishes full of flavour and exotic spices, a fusionof Nepalese, Tibetan and Indian styles, featuringentrees like Sekewa lamb; chilli prawns;samosas and chilli chicken inNepalese freshly blendedherbs; and mains includingKathmandu signaturedishes such as Chickenchittnard, Nariyalmurg; lamb rara; greatNepalese goat meatand slow cookedorganic chickencurry; there are evenoptions for those whodon't like curry - lambcutlets, rib eye fillet withprawns, mushroom, chilli;and Tasmanian salmon indill sauce. Kids meals include acomplimentary home-made icecream. On our visit we chose dishes that reflected theNepalese cultural diversity; Momo - the Newariand Lama's favourite afternoon munch, filledwith vegetables (or meat) and served withtomato and sesame seed chutney; Chickpea,

p um p k i nand spinach

Salan, butternutpumpkin cubes tempered with mustard seeds,curry leaves and cooked with tender chick peasand spinach; Kashmiri lamb shank, a tenderslow-cooked shank simmered with cardamom,whole red chilies and yoghurt.Diners can choose from a list of traditionalaccompaniments to complement their choicesincluding lime pickle, cucumber and yoghurtRaita; date and tamarind chutney, rices; Tandoorcooked breads and pappadums to list but a few.

The restaurant also offers diners ofwonderful introduction to

Nepalese cuisine byoffering a Nepalese

Thali Set - with twonon-vegetariancurries, daal,chutney achar,rice, breadand RiceKheer a veryf a m o u sNepalese ricepudding that

isn't as sweet asits Indian

counterpart. Gluten-free options are also

available.The restaurant is fully licensed and

offers a delightful list of cocktails to get you inthe mood for a wonderful dining experience.Banquets a specialty and recommended forgroups of 12 or more with prior arrangement.


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CafeKathmandu

CNR SURF PDE & QUEENSLAND AVE, BROADBEACH OPEN 7 DAYS LUNCH 11.30 - 2.30PM DIN. 5PM - 10PMDINE IN - TAKE AWAY- HOME DELIVERYBOOKINGS PH 5527 5355


A 'REAL' Burger LoversDelight

Broadbeach is becominga lot like Sydney andMelbourne, where youfind fabulous diningvenues in sidestreets, arcades,boulevards andaround corners!

One suchtreasure isFreshly

Stacked - a blendbetween a boutiquerestaurant and a café;one that covers all thebases - where nothing isprocessed , and diners havefound the perfect spot to dinewith family and friends - morning,noon or night.

Well known for their great breakfastsand gourmet burgers, the venue also offersa wide list of other choices to satiate yourhunger. Steaks and schnitzels, chicken andpizzas, salads, homemade desserts and achildren's menu.

From early morning this spot rocks -with joggers, beach goers and officeworkers mingling over a healthy fresh juice,coconut french toast or breaky bruschetta,perfectly brewed coffee - and those whochoose to settle in over a long lazybreakfast with the morning paper. FromMonday to Thursday a 'special' breakfast isalso available for $9.90.

But come lunch or dinner time, it is theburgers that entice your imagination.

Whether you choose from the menusoptions of beef, chicken, lamb, barramundior vegetarian ...Freshly Stacked ticks all theright boxes for lovers of a ''real' hamburger.Forget about those huge commercialchains - this is a gourmet burger fancierswonderland of freshly stacked delights.

This extremely popular, fully licensed al

frescodining spot

offers diners premium quality ingredientsin generous quantities, fabulous taste andan unending list of 'choose yourself'combinations.

It is as simple as choosing exactly whatyou want on your burger (no matter howstrange) from the menu options, andhaving the chef create your personalburger – stack it your way. What a cleverconcept. The diner is always right!!

We would suggest you also try some ofthe listed burgers, in particular, the megasized Southern Cross with a beef pattie,egg, beetroot, avocado, pineapple, &mature cheddar, all stacked with fancylettuce and tomato, relish and aioli. If youcan get your mouth around this burgeryou deserve a medal!

The chips are hand-cut and seasonedwith rosemary and rock salt - amazing. Theperfect accompaniment to a burger fit fora king.

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WAVE BUILDING, CNR SURF PDE & ALBERT AVE BROADBEACH 5538 4463 OPEN DAILY FROM 6.30AMwww.freshlystacked.com.au

Freshly StackedGOURMET BURGERS & BREAKFAST


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Take away culture... The Thesaurus states that the verb Take-away

is to remove from a certain place, environment;mental or emotional state; transport into a newlocation or state.

And, the term Fast Food was first recognised in a dictionary byMerriam-Webster in 1951, which is probably whenhamburgers and chips and possibly fish and chips were

the only real offerings on the take-awaymenu.

Wikipedia explains fast food as a termgiven to food that can be prepared andserved very quickly, while any meal withlow preparation time can be consideredto be fast food.

Oh how times have changed.In Broadbeach restaurants have come to

encourage those with busy work schedules, hecticsocial lives and holiday makers to utilise their services fortake-away meals. If you aren't in a position to dine in. Localrestaurants are more than happy to accommodate your diningneeds with a take-away service.

Diners can order straight from the menu and then taketheir chosen meal with them to enjoy on the beach, localforeshore parks, or back to their homes or holidayaccommodation

At night if you aren't in the mood to dine in, then thereis no problem with ordering quality food from an award-winning chef to take home and present at your own dinner table.

It is a great way for single men and women to impress a date, or family andfriends with their MKR dinner.

No cooking lessons required - and family and friends will be astounded byyour ingenuity and talented efforts in the kitchen.

Just remember to remove the containers before they come in tocongratulate you on your achievements!

Of course, Broadbeach is also full of fabulous dedicated take-way optionsas well.

It is not unusual to see a passing parade of early morning walkers, prampushers and dog walkers with their designer coffee or smoothie in hand. Thisfriendly seaside community is the perfect spot to breath in the pure sea airand savour the outdoors. And, everyone knows the benefits of a trip to thelocal bakery for an early morning croissant or sticky bun, or the local fruitererfor the freshest of fruit to nibble on your morning jaunt.

Come lunchtime, the options are limitless. Nothing beats the leisurelyenjoyment of freshly made sandwich or wrap full to overflowing with freshsalad and gourmet meats, prawns, crab, tuna or salmon; or a designerhamburger stacked so high that you wonder if your mouth will be able to fitaround it. Wood-fired pizzas and pastas are available for those on the go andit is always hard to beat the aromas that waft from a pizza oven as the doughrises, the tomato base sizzles with onions, mushrooms, salami as the cheesemelts and oozes like a small volcano in a pan. With the international mix ofrestaurants in the Broadbeach dining precinct offering spiced and aromatic


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foods from all around the world - our choices are limitless. An Indian or Thaicurry is the perfect take home meal; Mexican burrito or nachos will always fillthe hunger pains; and expertly prepared Japanese sushi, sashimi, yakitori ornoodles are a healthy addition to any day; all the options are there and thechoice is yours.

An, don't forget the ice-cream parlours and gelaterias for a dessert on thego that brings a smile to the faces of little ones and big ones alike.

The new Jan Power's Farmers Market is held on the 2nd Sunday of eachmonth, located in Oracle Boulevard, Broadbeach, Operating from 7am - 1pmand offering artisan goodies, farm-fresh produce, flowers, meats, breads andeggs. The perfect place to pick-up your supplies for a picnic by the beach.

Please eat your way around Broadbeach and enjoy...

“Simple, popular food cookedexceptionally well, and service thatalways exceeds your expectations”

The professional team working in thekitchen at Sage Café are passionateabout the food and its presentation

to diners. The chefs spend significant timesourcing quality fresh produce from localsuppliers to ensure that Sage's menus areof the highest quality. No detail isoverlooked in their quest to deliveroutstanding dining options for theirguests to savour.

Diners can be assured of findingtraditional favourites on the menucarefully enhanced with a contemporaryedge. Carnivores are treated to thehighest quality steaks available, all MSAcertified and guaranteed 90 day aged andgrain fed. Lovers of fresh seafood can beassured that they are not forgotten either,as fresh seafood is delivered daily. And,viewing the action of the open kitchen isan added bonus.

Sage's menu changes seasonally toallow their kitchen team access toproduce at its optimum, thereby

presenting diners with the finestofferings of that time. Some of the standout dishes

include the slow-roasted Lamb shankwith creamy horseradish mash, steamedbroccolini and asparagus with a red wineand rosemary sauce; the Seaside risottowith sautéed prawn cutlets, sea scallops,shredded sea weed, fresh dill, chilli, peas,shallots, baby spinach, garlic and achampagne and lemon cream sauce; andthe Atlantic salmon fillet which is grilledand served on a bed of crispy sweetpotato fires, then topped with grilledmarinated eggplant and zucchini, thenfinished with a basil pesto lemon buttersauce and caramelised fresh lime;Spaghetti Marinara, pan-fried fresh tigerprawn cutlets, NZ mussels, calamari, mixedreef fish topped with sea scallops andserved with your choice of tomato Napoli,creamy white wine and basil, or olive oil;or the famous Sage Cafe ChickenSchnitzel, fresh herb and parmesancrusted chicken breast served with beerbattered fries and garden salad, toppedwith a light creamy lemon sage andseeded mustard brandy sauce (alsoavailable GF grilled chicken breast withkipfler potatoes).

Of course, the fresh oysters, chickenschnitzels, designer salads, pastas anddesserts are also a favourite with diners.

With it’s northerly aspect, Sage CaféRestaurant is one of the few venues inBroadbeach that enjoys full sun all day,making it the perfect place to enjoy aleisurely breakfast or lunch, and then at

night when the lights go onthe restaurant offers ar o m a n t i cambience.

Sage Caféis a favouriterestaurant fortourists andfamilies alike.

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CNR SURF PDE & QUEENSLAND AVEBROADBEACH - 5538 9938OPEN 7 DAYS FROM 7AM TILL LATE LIC & BYO WINE ONLYwww.sagerestaurant.com.au

Sage Café

Theoldsaying "It's aseasy as one, two,three" has never been more accurate than inthis modern dining establishment.

Who says there is a right way to dine?Here is a dining venue that is defyingtradition and creating a new dining

sensation.Owner Andrew McElhone says "There are

no rules to the way you approach our menu."Feel free to choose a starter, then an entrée,follow that with another starter or anotherentrée then dessert. Perhaps you feel like twomains - it is your decision. You are free to choosestarter dishes one at a time until you feelsatisfied.

Even breakfast has no set rules, you candesign that to your personal liking as well.

This large restaurant offers a dedicatedlounge bar area with a fine list of wines andbeers, as well as a tempting cocktail list for preand post dining get togethers with friends and

loved ones.With live

entertainmentoffered five nights

per week, 1two3has become an

extremely popularvenue for parties, functions

and special events.The friendly staff at 1two3 are

always keen to explain their dining processto diners. which is just - easy as 1, 2, 3 - choosinga serving size to suit your dining whim. Thisrestaurant has become a mecca for locals andtourists who love this new concept and theopportunity to graze on cuisine from aroundthe Mediterranean, from Spanish chorizo orItalian bruschetta, to Greek ouzo, mint andorange marinated scallops or Sumac roastedbeetroot salad - diners can design and sharedishes from different cultures, or choose aMezze platter for an evening of taste sensationsbetween friends,

There is a dessert menu available, but whocould fit it in!!

With a menu full to overflowing with tastydelights it is wise to plan ona big day or night out!

Fabulous concept dining.


SHOP 11 THE PHOENICIAN TOWER EAST, SURF PDE BROADBEACH OPEN: 7 DAYS B/FAST, LUNCH & DINNERFULLY LICENSED BOOKINGS 5538 4123 www.1two3restaurant.com.au

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1two3Mediterranean Dining& Lounge Bar


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More and more people aroundAustralia are turning to

organic produce to providewholesome nutrition in their daily diets

and to support the environment, and it isnot just a handful of hippies. With anincreasing number of Australia’s best

chefs choosing to deal exclusively withorganic food, it is becoming clear there

must be something in it.Organic food is not new. It was only inthe 20th century that a large supply ofsynthetic chemicals was introduced to

the food chain with the industrialisationof agriculture. However, it seems we now

are coming full circle, with a return toorganic produce being lead from the top.

So what is organic produce?Organic produce is food producedusing methods that do not involve

modern synthetic inputs such as artificialpesticides, synthetic herbicides,

hormones, growth promotants andchemical fertilizers. The food does not

involve genetically modified organismsand is not processed using irradiation,industrial solvents, or

chemical foodadditives.Rather,

1. Reduce chemical runoff and

residues in drinking water,

waterways and coastal are

2. Increase the resilience of

farms during drought

3. Increase biodiversity

4. Ensure humane treatment of

animals

5. Capture CO2 back into the

soil in the form of humus

6. Reduce greenhouse gas

emissions by eliminating

synthetic nitrogen fertilisers

7. Avoid eating up to two

kilograms of food additives

every year

8. Give infants the nutrient

building blocks they need for a

healthy future

9. Reduce the risk of cancer

10. Eat the best tasting food

10 goodreasons to

go organic

ORGANIC FOOD USED TO BE A NICHE PRODUCT FOR ANICHE GROUP - BUT NO LONGER. ORGANICS ARE GOINGMAINSTREAM WITH TOP CELEBRITY CHEFS RAVING ABOUT

THE BENEFITS, AS CHARLOTTE BANKS DISCOVERS.

going organic...

farmers prevent pests by planting adiverse range of crops, rotating crops,

using natural biological andenvironmentally friendly inputs, and

conserving natural ecosystems.

Leading the wayIn Australia, demand for certified

organic produce from some of thecountry’s most highly awarded chefs has

confirmed the trend towards goingorganic, with a host of names such as

Peter Gilmore, Kylie Kwong, Tobie Puttockand Kym Machin, all fans of natural

produce.Chef of the Year (Sydney Morning

Herald’s Good Food Guide 2012), PeterGilmore, based at Sydney’s prestigiousQuay restaurant, rates highly the use oforganics in cooking. “I believe things

taste better whengrown

organically. Ourrestaurant is

part of a push toembrace organic

produce. There hasbeen a groundswell

of people

wanting natural tasting vegetables,” hestates.

Renowned television chef, KylieKwong, author of the sustainable and

organic cookbook ‘It Tastes Better’(Lantern, 2010), concurs with this

mentality. ”Whether I am cooking forfriends or family at home or cooking forcustomers in my restaurant, I only ever

offer fresh, local, organic ingredients. Thisis the best way I can serve the

community and the environment andfurthermore, sustainably produced food

tastes better.”International award winning chef

Tobie Puttock of the Channel 10 hit series‘Jamie’s Kitchen – Australia’ who hasworked closely with Jamie and the

Fifteen Restaurant and Foundation, hasseen first hand the difference organics

can make, offering great advise about thebenefits of buying locally and in season.“Find your local organic supplier and getto know them. Ask about their farming

practices and learn about what’s inseason and when. Buying organic

supports your local community andreduces your carbon foot print andbuying in season means you get thefreshest possible produce at a great

price.”Kym Machin, former Courier-Mail

Young Chef of the Year and head chefand co-owner of the Brisbane restaurant,

Urbane, agrees that certified organicproduce offers greater nutritional

benefits and a superior quality.“Organic produce has been aroundforever but it has been forgottenand pushed aside for too long. Bycombining modern techniqueswith traditionally produced food

we can showcase the best ofboth worlds.”


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style

Broadbeach offers thoselooking for a fabulous nightout an eclectic mix of dining

options, as well as smooth loungebars, nightclubs and hotelsoffering gaming facilities forthose with a penchant for a bet.

Nothing says Broadbeachlike a trendy cocktailenjoyed in a glittering bar

- perched on a stoolswaying to the

hypnotic melodies of the localDJ or music emanating fromthe venue's lush surrounds.

I recently found a deliciousApple Mojito at Mecca Bah,where the dashing barman CJNankiville delicately choppedfresh apples and added themlovingly with the muddledmint leaves, lime,sugar, lightrum, sour apple liqueur. Ohso yummy!

Enter the night...

Barman

CJ Nankiville

- Mecca Bah

Feelinghungry???

Wander around the streets ofBroadbeach and choose fromone of the multi-award-

winning restaurants or chic coffeehouses along surf parade, or perhapsspoil yourself at one of the trendyeateries in Broadbeach Mall.

You’ll find yourself swimming in a seaof exquisite international flavours in thedining mecca of the Gold Coast.

Broadbeach has successfully created thefood lover’s dream escape with only thebest of champagne salons, the finestculinary creations by award-winningchefs and a wide variety of casualeateries, gourmet delis, cafés, gelaterias,bistros and brasseries.

Welcome to Broadbeach.Indulge, be inspired andabove all... enjoy!


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Getting there...Bus services to Broadbeach

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Food Glorious Food BROADBEACH 1

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