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TASTE

28

| BNE March/April 2017

S

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

growing conditions.

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

grows turmeric.

“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

online at

www.bne.com.au

. Follow foodie blogger Kerry Heaney at

www.eatdrinkandbekerry.com.au

Produce from hinterland farms

stars on the menus of cafés at

Brisbane Aiport terminals, as

Kerry

Heaney

discovers

AIRPORT SHOWCASES

TASTES OF

QUEENSLAND

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