Queensland Food & Wine Guide - Queensland Holidays

Where youwon’t mind afew bugs withdinnerQueensland Food & Wine Guide

Where you’ll be surprisedThe shackles of centuries old tradition have been cast aside.Queensland today is irresistible.From the Tropical North to South East Queensland Countrythere’s a remarkable demand for new ingredients andfresh flavours.Let your touring guide be your taste buds and soak upsimple pleasures. Quench your thirst with sugar cane juiceone day, a Verdelho the next.Immerse yourself in a fragrant mango.Savour the silkiness of buffalo mozzarella and avocado oilin a salad. Feel the zing of peppercorns on Wagyu beef anddive with gusto into fresh water red claw, sea scallops,barramundi and chilli mudcrabs.On the beach, in the bar, 5-star or under the stars.Where else but Queensland.FRESH PRODUCEDINING GUIDEWINERIESFor more information and recipes visitwww.queenslandholidays.com.au/foodfor all your Queensland holiday needsWriter: Helen Flanagan

FRESH PRODUCEWhere rich pickings aboundTake a look around. You’ll soon discover Queensland is blessed not only with aperfect climate to grow amazing produce, but extraordinary people who create it.From small family-operated farms to larger businesses, all sharing a commitment toquality, sustainability, biodynamic or organic processes, plus innovative excellence.Survey the maps, take a detour, venture off the beaten track and be rewardedwith new taste sensations.QUEENSLAND FOOD AND WINE GUIDE 1

FRESH PRODUCEWhat’s up north?Tropical North Queensland is a bountyof exotic delights.The Cape Tribulation Exotic Fruit Farmhas 150 fruit varieties with manyavailable for tasting. Meander inlandfrom Cairns to Innisfail and the mistymountains where Laotian refugees, theHmong people, grow ducasse, a small,tangy banana with soft pliable leavesand crunchy purple ‘bells’ which are usedin an amazing array of dishes.Nearby on a former sugar caneplantation, Levis and Louis Campagnoloare successfully cultivating pungent greenpeppercorns; the Salleras’ family cropsinclude taro, which adds a nutty textureto Asian dishes; and at East Palmerstonview the magnificent Nucifora Teaherbicide-free plantation.Savour the aroma of Arabica beansat the Maloberti’s North QueenslandGold Coffee Plantation in Mareeba;and the Ambrose Biodynamic OrganicBuffalo Dairy which is the onlybuffalo dairy in Queensland.On the coast, sashimi-quality YellowFin Tuna is delivered direct from theMarket TrendsThere’s an abundance of all things home grown or made by clever hands at Farmer’s Markets.Ogle at visually arresting produce such as exotic fruit, tomatoes, olives, berries, stone fruit,mushrooms, herbs, salad greens and seafood with a just-picked or just-caught flavour. Soak up theunique atmosphere; enjoy international-style food for breakfast or brunch; relish in the creativeproducts that are magnets for serious gastronomes, adventurous palates and souvenir hunters.Gold Coast - Marina Mirage Farmers Markets - first & third Saturdays.Brisbane - Powerhouse Farmers’ Markets at New Farm - second & fourth Saturdays.Sunshine Coast - World famous Eumundi Markets - every Wednesday & Saturday.Cairns - Rusty’s Markets - Fridays & weekends.2 QUEENSLAND FOOD AND WINE GUIDE

charter boats to local restaurantseach morning; Pantacchini’s GourmetSeafood has smoked and curedbarramundi; spicy palates are pacifiedwith Sim Hayward’s Asian FoodsAustralia, the largest QueenslandbasedAsian food wholesaler; and atthe Bingil Bay Tahitian lime orchard atMission Beach, add zing to your toastwith a gourmet range of preserves.Pick fruit, visit farms, sip tropical fruitwines and lunch on barramundi andred claw crayfish with Cairns-basedFood Trail Tours – indulge in thetastes of the tropics.Find the middle groundThe culinary journey continues as youhead south along the coast road.This is Queensland’s central coast. Headthrough the sugar-producing Burdekin,then to Townsville, Cardwell and Mackay.Road-side stalls burst forth with mustbuymangoes, bananas, pineapples andmelons in season, while timber shacks,which hug rickety wharves, offer thefreshest reef fish, sweetest prawnsand ambrosial mud crabs.Stop at the Flaggy Rock Exotic FruitGarden south of Mackay for lunchcooked by Hans and Janice Plessing.Bundaberg is the fruit bowl of theCoral Coast, the supplier of chillies,tomatoes and peas to the southernstates, however the mainstay of thelocal economy is sugar, which distilsinto the famous Bundy Rum.The good old countryMosey inland to South East QueenslandCountry.Aim for Kilkivan where Bendele Farmorganic ducks are the gourmet’sfavourite, and onto Goomeri where asuccess story is Spring Valley Olives.Terry Beutel’s Googa Farms, on theoutskirts of Blackbutt producesdynamic organic avocado oil using coldpressing techniques. Kingaroy is knownas the peanut capital of Australia and thePeanut Van in Kingaroy Street sells nineflavours including a wowee chilli andgarlic. At Christopher Ganzer’s KingaroyCheese Company save room in the eskyfor his award-winning triple cream brieand washed rind.SpecialTreatCatch yourbarramundilunch in theFitzroy Rivernear theRockhamptontown centre;eat fish andchips frompicnic spotsand headlandoutcropsSpecial TreatIce cream lover ‘must-stops’: Yum Yum’s in Mossman; Frosty Mango betweenCairns and Townsville; Mamminos in Childers near Bundaberg; The Big Pineappleat Nambour; Colin James Fine Foods at Maleny; Massimo Gelateria in Noosa; andin Brisbane Re del Gelato at New Farm and Cromona Gelateria in Rosalie Village.QUEENSLAND FOOD AND WINE GUIDE 3

FRESH PRODUCESpecialTreatLook for thesigns betweenGladstone andBundabergalerting youto stop atMiriam Valefor mud crabsandwichesCoast along for a whileEveryone knows the Sunshine Coast.At its northern end is Gympieand it’s seventh heaven at theNut Farm where macadamias areroasted in honey from the farm andsmothered in chocolate. French-borncheesemaker Camille Mortaud makesglorious Gympie Farm Goat Cheesesplus European-style cultured butterusing local Jersey cream.In the Sunshine Coast hinterland, Joeland Shirin Donaldson created KenilworthOrganic Olive Farm and produce a coldpressed extra virgin olive oil.When the Kraft factory closed inKenilworth, the ex employees pooledtheir resources to carry on the 1920’stradition. Today Kenilworth CountryFoods, using milk from the local dairyherds, churn a range of 20 cheeses.Nearby on the Coolabine Road, atCoolabine Farmstead Goats Cheeses,Dee Dunham and her daughter Racheltreat their goats like pets, which respondwith a thank-you of creamy milk thatDee makes into award-winning cheeses.Durnford Dart’s Bamboo Australia atBelli Park grows 250 species of bambooincluding shoots for Asian cooking;Galeru in Cooroy makes cakes andsauces using bush foods; GarnishaSpice Gardens at Boreen Point growall the glory of a good curry and Timand Claire Warren lovingly make theminto authentic pastes and chutneys.At the Australian Nougat Company inEumundi, the French-style nougat isstudded with taste sensations such asmacadamias and ginger; Shipard’s HerbFarm in Nambour has an incrediblerange of culinary herbs and spices; andin strawberry season pick your ownfrom Strawberry Fields at Palmviewopposite the Ettamogah Pub.Local SpecialtiesBarra burgers and crab sandwiches atThe Red Crab Seafood Bar in Caloundra.For the best seat in the house, eat at value-for-moneySurf Clubs dotted along the length of the coastline.It’s worth queuing at Charis Seafoods on theGold Coast’s Broadwaterat Labrador for fish and chips.4 QUEENSLAND FOOD AND WINE GUIDE

Brisbane ShinesBrisbane city has a lot to offer, but trystarting out of town.North of Brisbane at Kallangur,Ron Bray’s famous Tomato Patchalso sells homemade relish and otherseasonal vegetables. In MoretonBay Kooringal Oysters are handharvestedand chocoholics areguaranteed divine intervention atMayfield Chocolates in Spring Hill.Discover goldThe Gold Coast is just a short drivefrom Brisbane.At Mudgeeraba Maria Tate and AllanNielson have created a garden of Edenfor their Mudgeeraba Spice Indianstylepickles and chutneys; nearbythe Parsons’ Charella Farmstead GoatDairy sells first class cheese; andthe Mt Tamborine Coffee Plantationand Fingerprint Gallery producescoffee beans with one of the lowestcaffeine contents in the world.Home on the rangeClimb the mountain range for a coolerclimate.The Toowoomba and Southern Downsregions, in South East QueenslandCountry, are home to many migrantswhose forte, apart from winemakingis growing apples, pears and stonefruit.The Berry Patch at Glen Aplin, nextto Cominos Winery at Stanthorpehas cherry products such asliqueurs, jams, sauces and spreadsplus fresh cherries in season;Wilga Vale Venison at Texas, runsseveral types of deer and has cuts ofvenison and sausages; and look outfor roadside stalls selling picked-todayfruit and vegetables.SpecialTreatStahmannFarms factoryin Toowoombafor pecans,puddingsand fudge.QUEENSLAND FOOD AND WINE GUIDE 5

DINING GUIDEWhere to next?Tempura Gulf bugsWhat do you feel like?Queensland serves up such a variety of places to eat out it can be hard tochoose. Select the freshest premium quality ingredients harvested fromthe sea. Take the best from local pastures. Combine to create clever anddistinctly modern fare with overtones of Mediterranean and Asianflavours. Queensland dishes are synonymous of the location, oftensimply prepared so the flavours speak for themselves.6 QUEENSLAND FOOD AND WINE GUIDE

Brisbane in recent decades hascome of age; the city offers amelting pot of places plus a bevyof world-class chefs to indulge ourpassions for the finer things in life.Talented chef and author PhilipJohnson was applauded for elevatingQueensland’s cuisine, when his e’ccobistro in Brisbane was named bestrestaurant in Australia several years ago.Philip’s consistency for clever creativefood remains steadfastly today.Other Brisbane award winners areveteran restaurateur and chef ThierryGalichet and his classic Lyonnaisebistro Montrachet; Simon Hill’sinnovative and elegant Isis Brasserie;and Lure which has taken centre stagewith yesteryear classics plus modernAsian dishes, created by Marc Maric.Alistair Roberts’ Tukka is one of thecountry’s leading native Australian specialtyrestaurants; and at Mondo Organics,everything, including the wines is organic.Gianni’s is a sophisticated spot tocelebrate and be wowed by JavierCodina’s classic repertoire; while TheGun Shop, in a heritage building inthe West End, is a legendry breakfastspot. Dedicated foodies should steer apath to New Farm to Anise and CaféDell’ugo; to Teneriffe’s Beccofino; andto the Domenech family’s Bretts Wharfin Hamilton and Baguette in Ascot.Martin Duncan has his acclaimedFreestyle Tout dessert bistros in theValley and at Rosalie.Also at the Eagle Street Pier are a trio ofaward-winning maestros. John Kilroy’s ChaCha Char serves simply the best red meat;LocalSpecialtiesThe secret toAndrew Mirosch’sstand-out foodat RestaurantLurleens atSirromet Winesis due in part tohis relentlesssearch for the bestproduce plus usingorganically growningredients fromthe estate.Tempura Gulf bugs on lemongrass skewers with green papaya salad,sweet lemon myrtle dipping sauce and taro chipsRecipe from Red Ochre Grill, Tropical North QueenslandServes 420 pieces of bug meat8 fresh lemongrass skewerstaro chipsgreen papaya saladsweet chilli lemon myrtledipping sauce (retail product)tempura batteroil for deep fryingSALAD1 green papaya, peeled, cutinto long matchsticks3 fresh small whole greenchillies, finely sliced3 cloves garlic, chopped roughly50g green beans cut into 1 inchpieces60g unsalted roasted peanuts50ml lime or lemon juice1 tbs palm sugar100 ml fish sauce1 red onion, sliced1 red capsicum, sliced15 g mint, chopped10 g coriander, chopped1 tsp saltMix all ingredientsMETHODPrepare papaya salad the day before andrefrigerate. Cut lemongrass sticks on angle at pointwhere stem starts to branch. Skewer 2 to 3 piecesof bug meat onto each stick of lemongrass.Prepare batter according to instructions.Slice peeled taro on slicer or Japanese cutter 2 mmthick. Heat oil to 180c. Fry taro until crisp anddrain on paper towel. Dip bug skewers in batterand fry to golden and cooked through. Assemblepapaya salad on plate, place skewers across, garnishwith taro chips and serve with dipping sauce.QUEENSLAND FOOD AND WINE GUIDE 7

DINING GUIDELocalSpecialtiesIn Noosavillethe Riverhouse’sDavid Rayner hasan obsession withchanging the menudaily and notoverworking theingredients toenhance thenatural flavours.Pier Nine with Matthew Hill Smith isheaven for seafood; and Italiophiles flockto Andy and Marcia Georges’ Il Centro.The eclectic nature of thefamously unique Gold Coast hasbrought about a deliciouslysuccessful restaurant industry.Vanitas at Palazzo Versace is glitz, glamand sheer indulgence. From the Versacechina to Steve Szabo’s decadent fare, it’sthe total package of excellence.Oskars on Burleigh, combines sensationalviews with an inspirational menu;Bluefire Cruises serves an excitingdinner on board the most luxuriousvessel on the Coast; Ristorante Felliniis fine dining and fastidious service inthe classic Italian-style; Alto at TedderAvenue in Main Beach, which is anotherof the Gold Coast’s famous diningprecincts, has been awarded bestbreakfast; family favourite Cav’sSteakhouse serves only premiumquality steaks; and at Bonnie Rodwell’shinterland Songbirds, be entertainedby the local fauna and impressed bysuperb food. At Absynthe, the signaturerestaurant in Q1, the tallest residentialbuilding in the world, chef extraordinaireMeyjitte Boughenout, who has workedin Michelin-star restaurants in hishome country of France, has foodiesspellbound with his five-star cuisine.In South East QueenslandCountry, visit Toowomba and theDarling Downs. Step into a setof four seasons, wineries, stylishcoffee shops and award-winningrestaurants, which feature theproduce of the region.The menu at Fire and Ice is ModernAustralian with premium beef, warmsalads and sparkling oysters; the KaringalCafé, which is tucked in a heritagebuilding, offers an exciting Mod Ozmenu; and at The Spotted Cow, afavourite pub, the beer menu is almostas extensive as the food. The jewel in thecrown of Kingaroy is Bell Tower.Hot spots are numerous on theSunshine Coast. From coastalalfresco to the cool Blackallrange; from Caloundra to Noosaand Cooloola, there’s somethingfor all tastes.Make a date at The Wine Bar and Ebbon the waterfront at Maroochydore; atMaleny’s Terrace Seafood Restaurantthe seafood platter towers above diners.Harry’s on Buderim is an institution;tuck into tangy barbecued swordfish atThe Boatshed in Cotton Tree.The best regional restaurant in Australiain 2005 went to Berardo’s Restaurantand Bar in Noosa.8 QUEENSLAND FOOD AND WINE GUIDE

A towel length away from the sand ofNoosa’s Main Beach are the famousBistro C, Season, Berardo’s on the Beachand Sails. Cato’s at the Sheraton NoosaResort has the biggest seafood buffeton the Coast; ingredients don’t getmuch fresher at the Riverhouse, Piluand Gusto at Noosaville; and perchedon the Noosa River, Leonie Palmer’sRicky Ricardo’s, is Noosa’s quintessentialdining experience.At Sunshine Beach Alegria has temptingtapas and Wasabi serves premiumquality Japanese fare. Lunch is a relaxingaffair at Picnic at the Rocks on the banksof the Maroochy River.The modern Australian menu at SeabelleRestaurant at Kingfisher Bay Resort onFraser Island, features kangaroo, emuand crocodile. Adding pizzazz is bushfood such as aniseed berries, midjimberries and lilly pillies.With the inland home tothousands of hectares of beefcattle, hotels everywhere offera chance to savour some of thebest pub grub in Australia.At Lee Kernaghan’s Great Western Hotelin Rockhampton, the Beef Capital ofAustralia, enjoy a beer, superlative steaksand look out for live entertainment -a rodeo!Seared Peppered Tuna With Macadamia& Red Curry CompoteRecipe by Andrew Mirosch, Lurleens at Sirromet Wineryfrom The Courier-Mail QWeekendServes 4 as an entree400g piece of sashimi-grade tuna, trimmed & skin removed3 tsp peanut oilJuice of 1 limeLime halves and chives, to servePEPPER MIX1 tsp black peppercorns1 tsp Sichuan pepper1/2 tsp sea salt1/2 tsp coriander seeds1 tsp sesame seeds1 tsp wasabi powderRED CURRY COMPOTE1 tbs peanut oil1 red onion, thinly sliced1 clove of garlic, finely chopped2 tsp finely grated ginger1 tsp sambal olek (fresh chilli paste)1 tsp shrimp paste, wrapped in foil & roasted at 180°C for 10 mins1/2 cup chopped coriander leaves50g roasted macadamias, coarsely crushed20g brown sugar1/2 cup coconut cream1 For pepper mix, dry roast peppers, salt and coriander seeds in asmall frying pan over low heat for 2-3 minutes or until fragrant.Cool, then pound in a mortar and pestle until coarsely ground, addsesame seeds and wasabi powder and combine well.2 Coat tuna on all sides with pepper mix, then wrap in plastic andrefrigerate for 1 hour. Heat oil in a heavy-based frying pan andcook tuna over very high heat for 30 seconds on each side or untiljust seared - tuna should still be raw in the middle. Cool slightly,then, while still warm, wrap in plastic and refrigerate for 3 hours.3 Meanwhile, for red curry compote, heat oil in a small fryingpan, add remaining ingredients, except sugar and coconut cream,and cook for 6-8 minutes or until onion is soft. Stir in sugar andcoconut cream and simmer for another 5-6 minutes or until thick.Remove from heat and cool to room temperature.4 To serve, cut tuna into 24 thin slices, divide among plates, thenplace a spoonful of red curry compote in the middle, drizzle withlime juice, and top with chives and lime halves.QUEENSLAND FOOD AND WINE GUIDE 9

DINING GUIDELocalSpecialtiesPort Douglas’On the Inlet, isblessed withunrivalled sunsets.From 3.30pmdaily tuck into abucket of prawnsor a plate ofoysters with awine or beer.From Cairns to Mossman inTropical North Queenslandpalate pleasers are aplenty– from classic Italian and exoticAsian to world famous seafood.Craig Squire and James Fielke spoileveryone with dishes featuringnative cuisine at their multi awardwinningRed Ochre Grill in Cairns.Mediterranean-influenced 2 Fish in PortDouglas and Cairns matches cookingstyles of daily catches with sauces andaccompaniments; the Treehouse at SilkyOaks at Mossman features Asian andMiddle Eastern-inspired dishes.At Palm Cove at the Spice Market,chef Khalil Smith continues to impressdiners; at Reef House let Phil Mitchellspoil you; and at Jason Rowbotham andNick Holloway’s new city-chic Nu Nu,an adoring public keep returning forseriously spectacular fare.In Port Douglas, Zinc adds zing with aMod Oz collection of bistro-style food;and on the main drag Bill Conway’s Salsahas been pumping day and night for adecade. Bill Clinton and Sean Penn areamong the celebrities who have pulledup a chair.If you’re heading towards the Daintree,one of the best breakfasts in Queenslandis Cooks Landing Café in Cooktown andat Helenvale, stop at the quirky Lions DenHotel for fabulous food and a laidbackexperience that’s second-to-none.Mango Crème BruleeServes 12Recipe from Martin Ducan, Freestyle Tout, BrisbaneINGREDIENTS4 eggs1200 ml cream1 tsp vanilla extract¼ cup caster sugar1 mango, finely dicedPlus extra caster sugar to caramelise the bruleesMETHODDivide mango evenly between the ramekins;gently whisk together all other ingredients;strain the mixture into a jug; and pour into theramekins. Bake in a bain marie* at 120 C for 1 to1½ hours. When ramekins have cooled, sprinklecaster sugar over the top. Using a gas blow torchcarefully melt the sugar, which will caramelise toa golden colour. Be careful not to burn the sugar.Serve with diced mango and ¼ hulled strawberries;diced mango and fresh pineapple; or a berrycompote; plus icecream, jug of cream and biscotti* Bain marie is a dish which is filled ½ way up withwater10 QUEENSLAND FOOD AND WINE GUIDE

Hot smoked red emperor and pink pomelomiang with chilli, green papaya relish andyarra valley salmon caviarRecipe from Nu Nu, Tropical North QueenslandServes 412 betel leaves (also known as wild pepper leaves)120g picked, hot smoked red emperor wings4 tbsp green papaya, shredded into fine threads2 small green chillies (scuds), sliced into fine rounds2 long red chillies, sliced into fine threads12 tsp pink pomelo flesh24 coriander leaves3 kaffir lime leaves, very finely sliced2 limes6 tbsp miang paste12 tsp crispy fried shallots12 slices of crispy fried garlic1 tsp thai basil flowers4 tsp yarra valley salmon caviarClass ActsLearning to cook is a different yettherapeutic holiday experience.BRISBANEMondo Organics:www.mondo-organics.com.auJames Street Cooking School:www.jamesstcookingschool.com.auBlack Pearl Epicure:www.blackpearl.com.auSUNSHINE COASTThe Spirit House Cooking School:www.spirithouse.com.auThe Tamarind:www.thetamarind.com.auMIANG PASTE200ml water500g pale palm sugar30g shelled peanuts10g galangal, peeled and grated15g hot smoked red emperor60g freshly grated coconut2 small green chillies2 cloves garlic3-4 tbsp fish sauce3-4 tbsp tamarind water (about ¼ of a packet massagedwith the same volume of water and strained)Slowly melt the palm sugar and water together in a potwith the lid on. Roast the peanuts, galangal, red emperorand coconut until fragrant at about 160C. With a mortarand pestle pound the garlic and chillies with a little salt untilsmooth. Add the roasted ingredients and continue to pounduntil a fine paste is achieved. Introduce this paste to the hotpalm sugar with the fish sauce and simmer until rich, thickand highly perfumed. Once the caramel has a lustrous darkshine to it remove from the heat and stir in the tamarindwater. Taste for seasoning. The miang paste should tastedecadent and balanced. Too sweet. Too salty. Too sour.And yet just right. Add more fish sauce, tamarind or sugaras your personal tastes dictate.In a bowl carefully combine the red emperor with therequired quantity of miang paste until evenly coated.Add the green papaya and chillies and gently toss together.Add the pomelo, coriander and kaffir lime leaf and massagelightly with your fingertips. Squeeze in half of the lime juiceand taste for seasoning. It should taste spicy, sweet, saltyand sour all at once. Add more lime juice or extrachillies if desired. Spread the betel leaves out across yourwork surface and top each with an elegant pile of salad.Sprinkle over the crispy fried shallots, caviar, garlic chipsand finally the thai basil flowers and serve immediately.Eat with your hands by wrapping the leaf around the saladand offer finger bowls with a slice of lemon in each torefresh between bites.QUEENSLAND FOOD AND WINE GUIDE 11

Now up to 50% off Queensland’s finest.Exclusively with all American Express® Cards.Thinking of a well-earned Queensland holiday? Indulge your passion for the good lifeand great value with these great dining, hotel and wine offers from American ExpressSelects. For a list of offers visit amexselects.com.auGold CoastRestaurant/Hotel/Winery Savings PhoneSoprano’s 15% saving on the food bill 07 5526 2011BlueFire Churrascaria Grill and Bar 15% saving on the food bill 07 5557 8877BlueFire Day Cruises 15% saving on the food bill & cruise 07 5557 8888Il Barocco Restaurant 20% saving on the food bill 07 5509 8000Vanitas Restaurant 20% saving on the food bill 07 5509 8000Vie Bar and Restaurant 20% saving on the food bill 07 5509 8000Alto Cucina and Bar 15% saving on the total bill 07 5539 0377BrisbaneSiggi’s at the Port Office 15% saving on the food bill 07 3221 1999The Brasserie on the River 15% saving on the food bill 07 3221 1999Sunbar Restaurant Lounge 15% saving on the food bill 07 3257 4999La Concetta 15% saving on the food bill 07 3368 1611Quay West Suites Brisbane 50% off rack rate 07 3853 6000The Sebel Suites Brisbane 50% off rack rate 07 3224 3500Tropical NorthBreezes Restaurant 15% saving on total bill 07 4050 2000Mondo Café Bar and Grill 15% saving on total bill 07 4050 2000Tides Restaurant 15% saving on total bill 07 4052 7670The Sebel Reef House & Spa Palm Cove 50% off rack rate 07 4055 3633Sea Temple Resort & Spa Palm Cove 50% off rack rate 07 4059 9600Cairns International Hotel 50% off rack rate 07 4031 1300South East QLD CountryAnna’s Restaurant 20% saving on the food bill 07 4681 1265Oxygen Café 15% saving on the food bill 07 4613 1131Boonara Homestead Cellar Door 15% saving on wine 07 4168 7298Ballandean Estate Wines 14 to the dozen 07 4684 1226Sunshine CoastThe Sebel Resort Noosa 50% off rack rate 07 5474 6400The Sebel Maroochydore 50% off rack rate 07 5479 8000Remember, ask for your American Express Selects offerThese privileges are available when payment is made with the American Express Card. Privileges cannot be exchanged for cash or used in conjunctionwith other promotional programs or offers. American Express Australia Limited, its related companies and the business establishment(s) reserve theright to change terms and conditions at any time without notice.

Address Validity Conditions110 Surf Pde, Broadbeach 31 Dec 2006 Excludes public holidays and special eventsShop 31-3, Marina Mirage, Seaworld Dr, Main Beach 31 Jul 2006 Excludes public holidays and special eventsShop 31-3, Marina Mirage, Seaworld Dr, Main Beach 31 Jul 2006 Excludes public holidays and special eventsPalazzo Versace, 94 Seaworld Dr, Main Beach 30 Jun 2006Palazzo Versace, 94 Seaworld Dr, Main Beach 30 Jun 2006Palazzo Versace, 94 Seaworld Dr, Main Beach 30 Jun 2006Shop 48-51, Oasis Shopping Centre, Broadbeach 30 Jun 2006Stamford Plaza Brisbane, Cnr Edward and Margaret Sts 30 Jun 2006 Excludes public holidays and special eventsStamford Plaza Brisbane, Cnr Edward and Margaret Sts 30 Jun 2006 Excludes public holidays and special events367 Brunswick St, Fortitude Valley 31 Aug 2006 Excludes public holidays and special events245 Given Tce, Paddington 31 Aug 2006 Excludes public holidays132 Alice St 31 Aug 2006 Subject to availability, excludes special events, conferences or weddingsCnr Albert & Charlotte Sts 31 Aug 2006 Subject to availability, excludes special events, conferences or weddingsHilton Cairns, 34 The Esplanade, Cairns 30 Jun 2006Hilton Cairns, 34 The Esplanade, Cairns 30 Jun 2006Shangri-La Hotel, The Marina, Cairns 30 Jun 200699 Williams Esplanade, Palm Cove 31 Aug 2006 Subject to availability, excludes special events, conferences or weddingsTriton St, Palm Cove 31 Aug 2006 Subject to availability, excludes special events, conferences or weddings17 Abbott St, Cairns 31 Aug 2006 Subject to availability, excludes special events, conferences or weddingsCnr Wallangarra Rd and O’Mara Tce, Stanthorpe 31 Dec 2006 Excludes public holidays and special eventsRuthven St, Cnr Little St, Toowoomba 31 Dec 2006 Excludes public holidays and special events7191 Burnett Hwy, Goomeri 31 Dec 2006354 Sundown Rd, Ballandean 31 Dec 200632 Hastings St, Noosa Heads 31 Aug 2006 Subject to availability, excludes special events, conferences or weddings20 Aerodrome Rd, Maroochydore 31 Aug 2006 Subject to availability, excludes special events, conferences or weddingswhen you book and pay with your American Express CardAmerican Express Australia Limited (ABN 92 108 952 085) ®Registered trademark of American Express company.AE4224 01/06

WINERIESWith over 1300 hectaresof vines and a newgeneration of talentedpeople, the creation of qualityQueensland wines has hadwide acceptance nationallyand internationally. As winetourism gathers momentumglobally, the industry has seenmore trail blazers emerge andcellar doors open. It’s easyto lose count of the numberof passionate vignerons whowarmly welcome visitors toexperience the fruits of theirlabours, taste their Verdelho,Semillon, Chardonnay andSauvignon varieties, plusfull-bodied Shiraz, Merlot andCabernet Sauvignon reds.Where pressing matters matter14 QUEENSLAND FOOD AND WINE GUIDE

Those distant blue ranges that linethe horizon south-west of Brisbaneare guardians of another world. In theSouthern Downs beyond Warwick liesthe Granite Belt with its rocky outcrops,and the town of Stanthorpe, whichbecame home to Ballandean Estate’slegendary Angelo Puglisi and his familyin 1961. Puglisi, who planted the firstShiraz and the unusual German Silvanervarieties, conducts complimentaryguided tours daily. The Barrel RoomCafé is open for tasty meals.John and Heather Robinson have twoflagship wines, a barrel-fermentedChardonnay and a Cabernet Sauvignon;the winery and café at five-star RobertChannon Wines is open daily; SymphonyHill Wines, which won Queensland’s firstgold medal at the 2005 Sydney RoyalWine Show has a fabulous funky cellardoor and tastes of the 2003 ReservePinot Noir and the 2004 Danying Shiraz/Cabernet Sauvignon, named in honourof the owner’s adopted daughter ZaraDanying Macpherson, are a must.Beneath the backdrop of the ScenicRim, west of Brisbane, new wineriesand cellar doors such as WarregoWines, Ironbark Ridge Vineyard,Normanby Wines and the KooroombaVineyard and Lavender Farm have thewelcome mat out to day trippers.Inspired offerings come from the lushenvirons of Toowoomba’s Preston Peak;Rimfire in the foothills of the BunyaMountains at Maclagan has alfrescolunches; the Darling Downs’ JimbourStation with its French classic sandstonehomestead and expansive formalgardens has the Cellar Door Café.The stunningly beautiful TamborineEstate is the oldest winery and vineyardon the Gold Coast; and the Albert RiverWines’ cellar door tasting rooms andVerandah Restaurant are housed in theformer Auchenflower House, a famousBrisbane landmark that was home tothree former Queensland Premiers.Canungra Valley Vineyards is ownedand operated by the O’Reilly family. Theproperty on the Lamington NationalDivineOfferingsOn the GoldCoast: TheHinterland WineTrail is a selfguided,signposted trail ofthe key food andwine precincts.Tour the GraniteBelt withFilippo’s Toursor The GrapeEscape Tour Co.Divine OfferingsTour the South Burnett with SB Grapevine Tours. At Bundaberg John and CarolineGianduzzo create exotic fruit wines and at Bundaberg Rum two complimentary drinks areyours if you take the tour.In the Tropical North, mango wine is available from the Golden Drop at Biboohra, nearMareeba; and become a banana bender and drink ‘elixir de musa’ or bananas in liqueur fromthe Mount Uncle Distillery at Walkamin.QUEENSLAND FOOD AND WINE GUIDE 15

WINERIESSchnapps toattentionFancy liquoraficionados, makea bee-line for GoldCoast’s TamborineMountain Distillerywhere over 60liqueurs, schnappsand spirits willensure your tastebuds are in a spin.Absinthe will makethe heart growfonder, however it’sthe Lemoncello thatexperts say is thebest outside Italy.Owner Alla Wardhand paints everybottle. Open Wed toSun, Beacon Road,North Tamborine.Park Road, features a grand homesteadwith sweeping verandahs, intimatedining rooms and a cellar door.At Sirromet, created by the MorrisFamily at Mt Cotton, with its 100hectare vineyard, and state-of-the-artwinery, the winemaker is Adam Chapman.Drive north-west from Brisbane on theD’Aguilar Highway, climb the rangesclothed with hoop pines until youreach Kingaroy in the South Burnett.The cooler climates and altitude aresimilar to the Hunter Valley, so areperfect for yielding high quality wines.Unfermented green grapes are madeinto verjuice.On the Booie Range, Bernie and JudithCooper are the new owners of Cranes,one of the region’s original wineries.Their Shiraz, which has been aged in theunderground cellar, is a smooth drop.Stop at Ziebarth Wines for a fine Roseand a home made pie, then CaptainsPaddock which is owned by MaryannePidcock, partner Peter Eaton and Merlotthe kelpie. Lunch with a glass of Rosettais recommended. At Moffatdale, the 173hectare Clovely Estate is a notable successstory with exports around the world.Other note-worthy cellar door cafés areTipperary Estate, Bridgeman DownsCellars, Dusty Hill Vineyard, RodericksFine Wines and Stuart Range Estate.On the Sunshine Coast hinterland,boutique vineyards range from thebeautifully located Settlers Rise Vineyardand Winery at Montville, and DingoCreek Vineyard in its pretty bush setting atTraveston; to Glastonbury Estate Winesin Eumundi and the Eumundi Winerywhere a Petit Verdot and light lunch arejust the ticket. The world’s first and onlytropical fruit wine region is attributedto the area from Ingham to Mossman,including the Atherton Tablelands, inTropical North Queensland. Mangoes,lychees, Davidson plum, black sapote,bush lime, dragon fruit, mangosteens andpassionfruit are among the luscious fruitsused. Wineries such as Murdering Pointat Kurrimine, De Brueys Boutique Winesat Mareeba and Paradise Estate Winesat Mission Beach welcome visitors. Beprepared for some surprises at Pacific Blueat Ingham. Its chilli and lime wine is calledSnakebite.16 QUEENSLAND FOOD AND WINE GUIDE

Mixed berry & white chocolate tiramisuRecipe from Philip Johnson, E’cco Bistro, BrisbaneServes 10-12Photo - Anthony WheateRASPBERRY COULIS500g fresh or frozen raspberries200g caster sugar250ml (1cup) water1-2 tbs cointreauTIRAMISU1 gelatine leaf30ml (1 1⁄2 tbs) cream4 egg yolks75g caster sugarzest of 1⁄2 lemon375g mascarpone3 egg whites300g savoiardi (sponge fingers; preferably Italian)200g assorted fresh berries (raspberries, blueberries,halved strawberries)165g best-quality white chocolate, gratedTO SERVE400g mixed fresh berries, extrashaved white chocolateOut of the BoxDon’t miss these top drops as rated out of100 by James Halliday in his Australian WineCompanion 200694/100 Ballandean Estate Cabernet Shiraz 200294/100 Summit Estate Cabernet Merlot 200294/100 Crane Winery Cabernet Sauvignon 200294/100 Mountview Wines Reserve Semillon 200493/100 Symphony Hill Wines Reserve Shiraz 200393/100 Robinsons Family Vineyards Chardonnay 200093/100 Boireann Shiraz Viognier 200392/100 Barambah Ridge Chardonnay 2004But hurry as they’re selling fast!To make the coulis, combine raspberries, sugar andwater in a small saucepan and bring to the boil. Removefrom heat and puree mixture in a blender. Pass througha fine sieve to remove all seeds, then stir in cointreauand set aside.For the tiramisu, line the base and sides of a 24cmspringform tin with baking (silicone) paper. Soak thegelatine in cold water until soft. Heat the cream in asmall saucepan until almost boiling. Remove gelatinefrom water, squeeze to remove excess moisture thenadd to hot cream; stir until dissolved.In a mixing bowl, beat egg yolks, sugar and lemon zesttogether until thick and pale. Stir in mascarpone untiljust combined then fold in gelatine mixture. Whiskegg whites to soft peaks and carefully fold throughmascarpone mixture.Lightly soak savoiardi in half the warm raspberry coulisbefore placing in a single layer in base of prepared tin(reserve the remaining coulis for serving). Spread withhalf the mascarpone mixture, sprinkle with one cup ofthe berries and half the white chocolate. Repeat withremaining ingredients to form a second layer. Coverand refrigerate for several hours or overnight beforeserving.To serve, cut tiramisu into wedges and place on servingplates. Moisten extra berries with remaining coulisand spoon over or alongside. Top with shaved whitechocolate.NOTE The coulis for this recipe varies slightly as itneeds to be of a thinner consistency to soak thesavoiardi biscuits.QUEENSLAND FOOD AND WINE GUIDE 17

A U S T R A L I A • N E W Z E A L A N D • F I J I • H A W A I I • T A H I T I • G U A MIntroducing Outrigger’snewest Beach Club.Outrigger Beach Club, Port Douglas sits just steps awayfrom the seemingly endless sands of Four Mile Beach.Like its gorgeous namesake, Outrigger Beach Club & Spa,Palm Cove, the resort offers beautifully appointed suitesin one of Queensland’s most desired vacationdestinations, the Tropical North.Be one of the first to experience Outrigger Beach Club,Port Douglas, opening mid 2006. Or escape to OutriggerBeach Club & Spa, Palm Cove overlooking the vast sandy,palm-fringed beach and glittering waters of Palm Cove.For further information on Outrigger Beach Club,Port Douglas call 1800 139 999, for Outrigger Beach Club& Spa, Palm Cove call 1800 134 444, or visit outrigger.comImages are of Outrigger Beach Club & Spa, Palm Cove and are representative of Outrigger Beach Club, Port Douglas only.MINTOUT1211