Tastes
Tiramisu
INGREDIENTS Cream base: 500ml thickened cream 320g mascarpone cheese 6 large egg yolks 90g sugar 70ml marsala wine 2 gelatine sheets Coffee syrup: 125ml fresh espresso (4 shots) 104ml water 20g sugar 12ml marsala wine Assembly: 300g Savoiardi biscuits (Ladyfingers) 300g cocoa powder, for dusting Optional: chocolate discs, fresh berries STEP-BY-STEP INSTRUCTIONS: Prepare the …
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Taste of Summer
Crisp confit duck with green papaya, mango, ginger, lychee salad and tamarind caramel Serves 4 INGREDIENTS 4 large duck legs 500g rock salt 500g duck fat 1 tablespoon Chinese 5 spice 5 cloves garlic 2 x star anise 1 cinnamon stick Fried shallots Roasted sesame seeds Orange peel For the salad 2 heads baby gem …
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Spanning Generations
FOR THE ROCkLIFF family, fishing isn’t just a job; it’s a way of life that’s been handed down since 1949, when Neville Rockliff’s parents founded their first seafood business. Today, that legacy continues with Neville and Helen’s four children all involved in the business, each bringing their own strengths to the family enterprise while keeping …
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Country spirit
Coonawarra is a slice of paradise. Its fertile terra rossa soils, laced with that signature rustic haze, have given rise to some of Australia’s most sought-after wines. But this region is more than its celebrated earth and treasured vines. It’s the crimson sunsets sinking over the limestone coast. It’s the crisp evening air that calls …
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Oh what a night
Australia, 1972, the times they were a-changin’ (to loosely paraphrase folk musician Bob Dylan). Gough Whitlam won the federal election, ending 23 years of Liberal–Country Party rule; the Aboriginal Tent Embassy was set up on the lawns of Parliament House in Canberra, which continues to be an enduring symbol of protest for Indigenous land rights; …
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Hola flavour
When revered Sunshine Coast restaurateur Tony Kelly opens a new venue, locals take notice. From the cult following of Rice Boi to the elegant buzz of Market Bistro and the coastal charm of Bocca, his restaurants have helped shape the region’s colourful dining scene. His latest venture, Playa, brings something new to the table – …
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Flavourful Fun
Food is at the heart of every gathering, and Matso’s new menu, launched in July, has been designed with sharing in mind. Head chef Malcolm ‘Mal’ Grant has infused Southeast Asian inspiration into a line-up that is both vibrant and comforting. Think melt-in-your-mouth beef cheek red curry, succulent hoisin pork burgers, crispy Korean fried chicken …
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Bold & balanced
CRISPY FRIED BABY BARRAMUNDI WITH SWEET & SOUR TAMARIND SAUCE ingredients For the fish 4 x 500g baby barramundi 100g rice flour Pinch table salt For the salad 100g bean sprouts 1 x Lebanese cucumber, deseeded and julienned Sliced red chilli to taste 1 large carrot, julienned Eschalot or spring onion, sliced For the dressing …
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A local gem
When you find a restaurant that you love, it’s a bit like making a new friend that you connect with, along with the promise of shared moments that will enrich your life. That’s how my hubby and I felt when we discovered Local Flow Eatery at Cotton Tree, a restaurant that specialises in modern Mediterranean …
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Seaside savour
The Sunshine Coast’s much-loved family of Beach Bars has welcomed a new sibling and Coolum has never looked better. Perched directly opposite the beach with sweeping ocean views, Coolum Beach Bar is the latest addition to the line-up that includes Cotton Tree and Kings Beach, and it’s already making waves. From the moment you step …
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