Where to eat breakfast on the Sunshine Coast

 

Acai Bowls at One Block Back

Back in August, I gave you ten ideas for breakfast on the coast…here are some more…in no particular order…

Winnie, Woombye

If pressed for a favourite, this would come out near the top. The black rice porridge with ginger syrup really should be tasted to be believed, and the avo smash is lifted with micro herbs, feta and radish. Just fabulous. I wrote about it here.

Winnie is named after the owner’s son, Winston. They also have Little Boat at Marcoola  – which is named after her other son, Otus, or Oatey Boatie. Too cute. Speaking of which…

Little Boat Espresso, Marcoola

I haven’t blogged this place yet – I’ll need to go back to get some better photos. Now, there’s a good excuse if ever there was one.

Little Boat is open from 6.30 – 2.30 every day at 3 Lorraine Ave, Marcoola. They also open on Friday nights – but for drinks only. You bring your own food from the Marcoola Markets…such a cool idea.

Jimmy’s Catering – Coffee – Eats, Warana

Breakfast slider

I told you about this place here. Sure there are no ocean views, but the coffee is great and the breakfast sliders are well worth the carpark vista.

These guys are all about local and seasonal food – and excellent coffee.

Guru Life, Rosemount

Another place without an ocean view, your outlook here is green and serene. Coffee is taken so seriously they have their own blend, and the food is…well, just look at it. And there’s plenty to choose from if you’re vegetarian.

You’ll find the post here.

Central Beach Club, Mooloolaba

The Havana starter – or baked eggs

I nearly wasn’t going to include this place on my list given that they only open for breakfast from Thursday – Sunday.  Even then they don’t open until 7am – relatively late on the Mooloolaba strip. That aside, I had to give them a spot even if it’s just for their baked eggs. They are really that good. Naturally, there are other things on the menu – other good and very yummy things – but I do love the baked eggs…and the view. On a sunny day watching the world stroll by and the surf across the road, there’s not many better places to be than on Mooloolaba’s Esplanade.

Update June 2018 – this cafe is now closed

Two Point Oh, Maroochydore

Somewhere else I haven’t blogged yet is this relatively new vegetarian cafe in the Kontiki Building in Maroochydore. Again, it’s because I want to go back and take more photos. Yes, really. Have you seen their Instagram page?

The only way I can describe the food is to say it’s innovative…or maybe progressive? Whatever word you use to describe it, it’s the type of vegetarian place that the non-vego can walk in and not notice that the bacon is missing.

The smoothie bowls have been lifted to a different dimension from the acai that you see on every street corner here on the coast, and the avo smash is turned upside down with smoked beetroot hummus, smashed peas, feta, rocket and avo.

Oh, and the decor is stunningly simple and beautiful.

Open for brunch Monday – Wednesday 7:30 – 4pm and Sunday 8 – 3pm and Dinner Thursday – Saturday 5pm-10pm

Chances

I’m here working so often you’d think I was their resident writer.

Again, I haven’t blogged it and I really need to. Anyways, Chances was the first of the major tenants in The Wharf redevelopment – I’ve told you about that when we talked about Rice Boi and Saltwater. Yes, it’s a bar and it’s open late and it has a fabulous vibe and food for that sort of thing, but for now, we’re talking about breakfast.

They have all the usuals, plenty of muffins, a DIY breakfast, a breakfast stack that defies gravity (that’s it in the pic below), and a smashed avo that I swear I must have every time I’m in. And you must try the savoury mince jaffles.

You’ll find Chances on Mooloolaba Wharf, opposite Sea-Life, Parkyn Parade, Mooloolaba. It’s open most days from 7am, but check out their Facebook page for more info.

jaffles

Mooloolaba Surf Club

Many of the surf clubs do a good value brekky, and they’re well worth seeking out – and not just because they usually have the best view on the beach. Our “local” Mooloolaba Surf Club does breakfast each morning from 7am and you’d be hard-pressed to find a better view.

Mooloolaba Esplanade

Ok, there are plenty of places up and down the Esplanade.

Acai Brothers do, well, I’ll let you guess… Then there’s Quarterdeck – open for the early birds. They don’t have an avo smash as such, but they do sourdough with a smash on the side which is, unusually for places doing avo on the side, a good sized serve.

Dejavu, another early opener, is in the middle of the main foodie part of the Esplanade opposite the beach. At $20, their avo smash is mortgage-bustingly expensive, but also humungous and, therefore, good value – especially if you’ve worked up an appetite with an early morning walk/run or a swim…or all of the above. Their breakfast wraps are also pretty yum.

I’m sure that I read somewhere that Gainsbourg has changed hands relatively recently and are in the process of changing their menu. I’m hoping this benny with smoked trout and quinoa fritters makes the cut.

Do you have a favourite brekky spot on the Coast? If so, let me know…I’ll add it to my list.

 

Winnie at Woombye

There’s something about Woombye. It feels a lot like Bangalow (in the Byron hinterland) did before it was Bangalow and got all quirky hipster fashionable. (As an aside, I still love Bangalow). Anyways, Woombye, in the Sunshine Coast hinterland, feels a little like that – full of potential and possibility. As if it’s yet to be discovered.

As we’re sitting down eating our breakfast on a Saturday morning, a couple of horses (with riders) go clomping up the main street. It’s all part of the charm of this town.

Speaking of charm, Winnie has it in spades. Operating out of a simply white-washed shopfront, fabulous breakfasts are somehow produced from what looks to be the smallest kitchen in history. I’m exaggerating, of course, about the kitchen size, not the fabulousness of the breakfasts.

I was torn between the avo smash, the Japanese style cabbage pancake, and the black rice porridge with ginger syrup, grilled bananas and hung yoghurt. Waiting at the counter to order the avo smash I saw a plate of the black rice go out – and changed my mind on the spot.

Hubby stuck with the sourdough and home-made jam (which he declared was excellent), but we’ll be back to try more. Update January 2018 – yep, back again…this time had the avo with radish, feta, micro herbs on sourdough. Just how pretty does it look?

Oh, and the name? Winnie is named after the owner’s son, Winston. They also have Little Boat at Marcoola (on my list to try) – which is named after her other son, Otus, or Oatey Boatie. Too cute…as are the straw umbrellas – which I’m now coveting.

Where:

13a Blackall St, Woombye

When:

Weds – Fri 6.30-2.30 /Sat & Sun 6.30-1.30

How much? $

All dishes are below $20. The smashed avo is $15.

Licensed?

No

 

10 great breakfast places on the Sunshine Coast

The smashed duo – pumpkin & avo – at One Block Back

I’m a big fan of the weekend breakfast, but let’s be honest – not all avo smashes are created equally. So where’s the best breakfast on the coast? I have no idea…yet, but here are 10 of my favourites.. so far…in no particular order… Watch this space for part 2!

The Shak, Buderim

Since moving to the Sunshine Coast, we find that we’ve been naturally eating in a way that is more aligned to the seasons than we ever did in Sydney. A very welcome aside to this is that much of our produce is grown or sourced locally – or relatively locally. The Shak Organic Cafe and Wine Bar prides itself on being Buderim’s only organic cafe – and one that is pretty much as local as you can get.

Located in the centre of Buderim Village, we couldn’t go past their version of eggs benedict – served on herbed potato rosti rather than bread. I’d go as far as to say it is one of the best eggs bennies I’ve had – and so so pretty. Next time, though, I’m trying the Balinese black rice pudding…

The Velo Project, Mooloolaba

A quirky interior and great food and coffee makes this cafe – located a few blocks back from the Esplanade – worth seeking out.

The avo smash is great and there’s a huge range of fresh juices and herbal teas available, but my fave (so far) is the pumpkin and goats curd “gnocchi” with chorizo, avocado, rosemary roasted chickpeas and sage butter.

The Velo Project is open 7am – 3pm 7 days a week. You’ll find it at 19 Careela Street, Mooloolaba.

One Block Back, Moffat Beach

If I were really pushed for a favourite from this group of cafes – and I mean really pushed – it would probably be a toss-up between here and The Velo Project…although I do love #Phresh… Seriously though, it would come down to the quirk factor, and OBB has it in spades.

Located in a quiet street back from the main Moffat Beach Village, One Block Back would be equally at home in Abbotsford as it is here on the Sunshine Coast.

The eggs benedict with pulled pork, beetroot relish and paprika emulsion is a winner, as is the beans with eggs and ham hock. The award for prettiest breakfast though has to go to the nutella panacotta with banana rolled in granola and a whole host of other gorgeous bits.

You’ll find more instaworthy pictures of food on their Facebook page. One Block Back is open from 7am.

Hashtag Phresh, Mooloolaba

A relatively new offering on The Esplanade, #Phresh also has one of the cheaper avo smashes on the strip. At $10.50, with tomato, feta and dukkah, it’s a very satisfying brekky.

The #BennieBagel is also very good – and highly instagrammable. If, however, you’re into acai bowls – I’ve told you before about my suspicion that there are more acai bowls per head of population sold here than anywhere else – and smoothies, you’ll be well chuffed by what’s on offer.

#Phresh is open from 6.30am 7 days a week. You’ll find it on the Esplanade at the base of the Landmark Resort.

Update June 2018 – Hashtag Phresh is now closed

One on La Balsa Cafe, Buddina

We tried this place at the end of a walk around the Pt Cartwright headland and down the path to Kawana, but you don’t need to make any excuses. Located opposite La Balsa Park, there’s plenty of parking and always something happening in the park or on the water.

The avo smash with bacon was yummy, but my daughter – who fancies herself an expert on acai bowls – declared this one a winner.

One on La Balsa is open from 6.30am Tuesday – Sunday. You can find out more here.

Elliott’s Bistro, Alexandra Headland

From the minute we walked in I knew that Elliott’s would know how to do smashed avo the way it’s meant to be done. It wasn’t just the soundtrack – Bob Dylan and This Wheels On Fire – it was the service, the cute beach-side shopfront, the whole package.

We weren’t disappointed. Miss 19 was well impressed with her avo smash – which she declared up to Melbourne standards. It came with perfectly poached eggs and sharp, salty feta perched on top for the perfect avo. Hubby made his version even more perfect by adding bacon and tomato.

Elliott’s also know that anyone can do the basic bacon and eggs, but a great breakfast place should do that plus something a little more interesting. Something like, say, potato and gruyere croquettes. Served with fried eggs, bacon, a dollop of relish and a dab of blue cheese, this was bacon and eggs with hash browns taken to a much higher level.

You’ll find Elliott’s across the road from the beach at 102 Alexandra Parade. It’s open from 7am. Their Facebook page is here.

Kimnat Little Market and Cafe, Woombye

We found this place accidentally one morning when the ATM wasn’t working at Hinterland Harvest and we ran out of cash for breakfast. The closest ATM was in the IGA at Woombye, and just down the road was this little treasure trove.

The smashed avo was beyond good – so much eating, so many herbs and greens – and the tarot and guidance cards on the tables outside were just another fabulous little new agey touch.

You’ll find them here.

CK Wholefoods, Mooloolaba

Ok, the first thing you need to know about this place is that it’s huge. The next thing that you should take into account is just how popular it is. And why wouldn’t it be? Just off the Esplanade in Brisbane Rd, CK really is a healthy alternative.

Now, I’ve never been one to have my coffee other than as real coffee, but if you’re into turmeric lattes (which it seems half of the Coast is) or matcha or dandelion lattes, you’ll be in heaven. Of course there’s a great range of coffees and black as well as herbal teas also available. When it comes to food, CK has all your paleo and raw food options covered, plus more for the, shall we say, more dietary challenged.

I chose the Japanese pancakes – okonomiyake – with perfectly cooked salmon and a poached egg and was absolutely not disappointed.

Open from 6am for coffee and 7am for breakfast 7 days a week. Check out their full menu here.

Monica’s at Maleny

Maleny is a town with plenty to offer the hungry breakfast seeker, but it was Monica’s that we chose when arranging a real-life meet-up of social media friends. I had the baked eggs, and my friends had the eggs benedict. Gluten free requests were handled without fuss. My only regret? I was too busy chatting to take photos. Ooops.

Monica’s is open 7am – 3pm 7 days a week. Their website is here.

Decisions Cafe

The premise of this place is fabulous – decisions. Your first decision is choosing between the superfood or super junk menu – and this is not a decision to take lightly.

Another place where we went for the avo smash and acai bowl, but for the life of me I can’t find the pics! You’ll have to take my word for it.

Decisions is open from 6am at 10 Capital Pl, Birtinya.

 

Market update…and how to make chicken biryani

So yesterday we took ourselves off to Yandina Markets. I’d heard (and read) great things about this market and am sure we would have enjoyed it more if we were there to buy plants or look at bric-a-brac…but we weren’t. We were there for fresh produce.

I ended up buying some lovely young ginger and a bulb of garlic, and Miss T indulged in a donut, but we all voted to head back to Hinterland Harvest for our veggies.

Anyways, I’ll tell you more about Yandina next time.

dumplings…for breakfast…as you do.

Aside from dumplings for breakfast (yum), my star ingredient this week was a premixed Biryani spice mix from Di 4 Spice. You can find her on Facebook here.

Biryani is something we all enjoy – and that I especially love the next morning for brekky. With a fried egg on top, it’s a little like kedgeree, but with chicken.

Anyways, this spice mix was a great short-cut – I can’t wait to try some of the other mixes. Oh, if you want the original recipe, you’ll find it here.

What you need

300g (1 ½ cups) long grain rice. We use basmati as it’s lower GI

2 tbsp olive oil or rice bran oil. You can also use coconut oil if you like.

1 onion, finely sliced.

2 garlic cloves, crushed

2 tsp grated fresh ginger

Diced chicken thighs- say 600-650g.

1 chopped birdseye chilli. We like it hot & left the seeds in. You might find the spice mix has enough heat for you.

1 ½ – 2 tablespoons biryani spice mix

200ml thick plain yoghurt

1 tsp sugar (I’m sugar free, so leave this out)

a handful of toasted slivered almonds…or cashews… to serve

1/3 cup roughly chopped coriander leaves to serve

What you do with it

  • Cook the rice in boiling salted water for 8 minutes, then drain and set aside. The rice will continue to cook later…
  • Heat the onion in a large frypan over medium heat, add the onion and cook for a few minutes until they soften.
  • Add the garlic, ginger and the spice mix and stir it all through.
  • Add the chicken and cook for about 3 minutes
  • Spoon in the yoghurt, stir it all through, then reduce the heat to very low.

  • Carefully spoon the rice on top of the sauce. Cover it with a (clean) tea towel, then place the lid on top. This sounds strange, but it keeps it all steaming nicely.

  • Cook for 10 minutes. Remove from the heat and let it sit for a further 10 minutes. Refrain from the temptation to take the lid off and have a peek- and smack his knuckles (softly, of course- we don’t tolerate violence of any sort here) when your husband tries to do that.
  • Remove the lid, add the nuts and half the coriander and stir well to combine.

  • Garnish with the remaining coriander.

Hinterland Harvest Market – and 3 ways with ginger…and peanut butter…

As part of our quest to buy local wherever possible, we took ourselves off to Hinterland Harvest Markets at Woombye last Saturday morning. It was a drizzly morning, but the produce was fabulous – as were the stallholders…and before we knew it, we’d whiled away a couple of hours.

My key buys were:

  • Crunch from Pip’s Real Food. This is a gluten free, dairy free, no added sugar brekky granola that tastes amazing. I couldn’t decide which of her crunches that I liked best, so bought one of each. My problem is now eating it quickly enough so I have an excuse to go back and chat to Pip. I was so busy chatting that I forgot to take a pic of her stall, so here’s one I snaffled from her Facebook page.

  • Local limes, finger limes, avocados, and bananas. The finger limes have been put to good use in vodka…
  • Locally grown ginger and turmeric
  • Organic, free range eggs – beautifully sunny yellow yolks the way they’re meant to be
  • Tomatoes that taste like tomatoes taste before they’re sprayed, transported huge distances and kept in cold storage
  • Some extremely good sour dough bread
  • Cheese from Gympie Farm and Woombye Cheese company – yes, I know that I don’t tolerate dairy real well these days, but this cheese was worth it.
  • Daryl’s peanut butter – that I was assured is the best peanut butter that I’ll ever taste. I later discovered that even though the peanuts are from Kingaroy, the product itself is from Melbourne. Oh well.

What did I do with it?

First up was the peanut butter. The best I’d ever tried? Now that’s a challenge. It was pretty good, so as well as spreading it on the sourdough for brekky when we got home, I also made these peanut and choc chip cookies with it. The thing about using real peanut butter in this recipe, though, is that because it doesn’t have all the added sugar and oil that commercial peanut butter has, you need to add some extra brown sugar and butter. This makes the cookie a tad shorter, but no less tasty.

I’ve blogged the recipe before – you can find it here.

I also used the peanut butter in a satay dressing. This works perfectly on barbecued chicken thighs, or, when you’re not feeling like barbecuing chicken thighs, store-bought barbecue chicken – shredded – and tossed through some wombok, cucumber, capsicum, shredded carrot or whatever other veggie you have in the crisper.

Oh, what goes in it? About a ¼ cup of peanut butter, a couple of teaspoons of grated ginger, around 3 teaspoons of soy sauce, a pinch or so of chilli flakes, and a ½ cup of boiling water. Shake it all about and drizzle over the chicken and salad ingredients. It’s pretty easy to turn this into a satay sauce too – just by adding some chopped chilli and a small tin of coconut milk.

As well as the satay dressing, I also used the ginger and turmeric in a Kapitan chicken paste. It’s my hubby’s favourite and we’re having that tonight…you can find the recipe here.

The ginger was so young and tender – barely toddling – that I figured it needed to be used in something in which it could star – Chicken With Ginger Sauce. This is a Vietnamese dish from a book I was lucky enough to be given by the hotel where we stayed in Hoi An. If you book (directly with Maison Vy) for more than 5 nights, this is just one of the fabulous rewards on offer.

What you need…

  • 500g chicken thighs, sliced
  • 1tbsp shallots, pounded into a paste in your mortar and pestle (or is it pestle and mortar?)
  • ¼ cup ginger, sliced super fine
  • 2 tbsp fish sauce
  • 2 cups onion slices – I used 1 brown onion and a few shallots
  • 12 spring onion stalks – the white part only. These can be whole or chopped to a manageable length…your call.
  • ¼ teasp sesame oil
  • 1 tsp sugar
  • ½ tsp pepper
  • ¾ tsp salt
  • 1/3 cup vegetable oil – I use rice bran oil

What you do with it…

  • Add the oil to a heated wok. Toss in the onions, spring onions, ginger, and shallot paste.
  • Stir it round for a minute or so and then add the chicken, fish sauce, salt, sugar, pepper, and chilli.
  • Stir fry for a few minutes until the chicken is cooked and serve it with steamed rice.

Super quick, super tasty.

If you want further info on the markets, you’ll find it here. The Hinterland Harvest Markets are on in Woombye every Saturday from 6-11am during the summer, and 7am- 12pm in the winter.

Pip’s super crunch can be found here – and is well worth seeking out… (I’m enjoying it with Maleny Dairies yoghurt for brekky after my sunrise walks)