The results are in! Announcing the Taste of Queensland Awards winners
We put the call out in early May for nominations for the Taste of Queensland Awards and are now excited to present to you the winners in each category of breakfast, lunch, dinner and cocktail. See, The Weekend Edition loves it when a Gold Coast bar or restaurant serves up a culinary creation or cocktail using the best of Queensland produce – so much so that it jumped at the chance to partner with the Queensland Government for Queensland Week from June 4–12. The Taste of Queensland Awards celebrates the use of Queensland produce and recognises the support of local farmers, providores, bakers, brewers and gourmet artisans by the Gold Coast’s cafes, restaurants and bars. Congratulations to all of the winners and runners up in the inaugural awards!
Breakfast
Winner: Elk Espresso’s Beetroot, Lime and Coconut Panna Cotta with Puffed Grain Granola and Seasonal Fruits (top image)
A breakfast treat that’s gluten and dairy free and vegan. Light and refreshing panna cotta from Gold Coast hinterland, beetroot and Gaynah limes with mixed grains such as buckwheat, quinoa and brown rice. Loaded with hazelnuts, Queensland macadamias, almonds, walnuts, pecans, chia seeds and toasted coconut flakes. Fruit includes Bundaberg passionfruit, North Queensland bananas and Sunshine Coast strawberries (in winter/spring).
Runner up: Mudjira Village Eatery’s Benny Breaky Burger
Two soft-poached Darling Downs eggs, crispy Darling Downs bacon rashes, relish, fresh spinach and house-made citrus hollandaise, served on a Burleigh brioche bun.
Lunch
Winner: Tribeca NYC’s Grilled Prawn Salad
Queensland Spencer Gulf tiger prawns, Tamborine Mountain avocados, Sunshine Coast macadamia nuts and lettuce sourced from local Gold Coast farmers markets.
Runner up: Brooklyn Depot’s Weisenheimer Burger
Slow-cooked Toowoomba pork belly smothered in American barbecue sauce, truffle mayonnaise and a crisp Applethorpe green apple, Laidley red and green cabbage, Redland Bay celery and locally grown carrot slaw, all served in a Gold Coast freshly baked soft milk bun.
Dinner
Winner: Kiyomi’s Tuna Tataki
Seared very briefly on a binchotan, the Sunshine Coast tuna shines as the hero of this dish and is accompanied by asparagus, enoki, a tosazu leek sauce, micro shiso from Tamborine Mountain and edible flowers from Jupiters’ very own herb garden, right in the heart of Broadbeach.
Runner up: Tribeca NYC’s Pepper Prawn Chicken
Gold Coast chicken breast stuffed with North Queensland Spencer Gulf tiger prawns, served with baby chat potatoes and asparagus sourced from local farmers markets. The secret sauce includes fresh Queensland mangoes.
Cocktails
Winner: Cabana Bar & Lounge’s Queensland Passion
Vodka, passionfruit liqueur, Queensland sugar cane, Saint Germain Elderflower liqueur, muddled together, strained and garnished with Queensland-grown fresh dragon fruit and flaming passionfruit.
Runner up: Kiyomi’s Bee My Honey
Suntory Kakubin, yuzu, Bee One Third’s Gold Coast honey and thyme from Jupiters’ own herb garden right in the heart of Broadbeach, served with dehydrated lemon.
Want to be notified when nominations open for the Taste of Queensland Awards 2017? Submit your details here!
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