| BNE March/April 2017
pread a thick layer of soft, creamy Woombye goat’s cheese onto
a slice of char-grilled artisan sourdough, top it with rocket pesto
and bite into a real taste of Queensland. At Brisbane Airport’s
Domestic and International Terminals visitors don’t even have to leave
the building to find food that’s locally grown, harvested and made,
providing a genuine opportunity to taste the place.
Woombye Cheese has featured on the menu of Brisbane River Grill at
International Terminal since it opened. The family-owned cheesemaker
started just three years ago in the hinterland of the Sunshine Coast and its
hand-made products have quickly found favour not only at the airport but
also at Brisbane’s best restaurants and delis. Milk is delivered fresh every
morning from local farms and a different cheese is made every day, all
completely by hand with no mechanical process at all. According to owner
Karen Paynter it’s that artisan quality that allows them to see, sniff and
taste the cheese to make sure it is maturing the way they want before it
goes to market, a dedication that is already being recognised with awards.
Ryan Kingsnorth of Tamborine Mountain Free Range Eggs is enjoying
a similar success with the produce from his small farm in high demand by
Brisbane River Grill, as well as Glasshouse Bar and Aviation Pier Café and
Bar at Domestic Terminal, and more cafés across Brisbane. Kingsnorth’s
chickens are never locked up, even at night. Protected by electric netting
and a guard dog, his happy flock lives in a moveable caravan surrounded
by open, bug-filled pasture. It’s chicken heaven and that’s why the eggs are
creamy and full flavoured.
“It is a real buzz for us to get photos of the menu from friends and snaps
of their meals. It’s great to see the finished product,” Kingsnorth says.
At Corretto Café & Bar at International Terminal Atlantic Salmon
is glazed with a Buderim Ginger Lemon and Lime Marmalade resting
on a bed of stir-fried Asian greens. The ginger is grown on the Sunshine
Coast where rich volcanic soil, high rainfall and high humidity make ideal
The Ginger Lemon and Lime Marmalade is a variation on Buderim
Ginger’s Original Ginger Marmalade, an Aussie staple which has graced
pantry shelves for more than 55 years.
Corretto Café & Bar also packs a mighty yellow punch with turmeric
lattes made using Golden Turmeric Elixir from Brisbane-based Alchemy
Cordial, a family-owned business which was among the first to
manufacture chai and coffee syrups in Australia 20 years ago.
Alchemy’s founder Michael Bishop says the idea for the elixir came
from his permaculture farm in northern New South Wales where he
“For some time, we have been harvesting the turmeric, grating it and
steeping it in hot water along with ginger for ourselves,” says Bishop.
“We added black pepper, which is important as your body cannot absorb
curcumin, the active ingredient in turmeric, without black pepper.”
Bishop developed the idea into a syrup that cafés could use and their
naturally flavoured Golden Elixir was born. Popular in both hot and cold
milk, it includes turmeric, ginger, black pepper, organic vanilla, cinnamon,
and a little raw sugar.
“Customers love the flavour and we have been surprised by how many
people, both young and old are fully aware of the health benefits of
turmeric,” says Bishop.
Find more information about dining options at Brisbane Airport
. Follow foodie blogger Kerry Heaney atwww.eatdrinkandbekerry.com.au
Produce from hinterland farms
stars on the menus of cafés at
Brisbane Aiport terminals, as
From top: Woombye Cheese
served at Brisbane River Grill;
Tamborine Mountain Free
Range Eggs for breakfast, also
at Brisbane River Grill; Ryan
Kingsnorth’s chickens roam
free on his farm; and Michael
Bishop with turmeric served
in lattes at Corretto Café and
Bar, International Terminal