Queensland is the food bowl of the nation and you only need drive through the vast plantations in its tropical north or snorkel in any number of its local waterways to understand how fresh and local the produce really is. It showcases the best of Australia’s harvest with a natural ease, as mouthwatering plates laden with the fruits of the sea and the land are produced by the millions each year.
Australia’s cities are bursting with celebrity chefs competing for stars and glory, but those who commit to Queensland have a bigger goal in mind – the creation of fantastic quality food that truly reflects the culture and the lifestyle of their local area. From classic fish and chips to soft-shelled crab, tropical fruit cocktails and a liberal sprinkling of native bush ingredients – the finest of European menus are created with a quintessentially Australian twist. Queensland menus embrace today’s tastes while at the same time paying homage to the region’s origins and its diverse migrant history.
Crowded beach bars sit beside fine dining restaurants, roadside stalls can be found at every bend, heaving with produce – freshly picked and warm from the sun. Village markets churn out smoothies and Asian street snacks and luxury spa resorts curate the healthiest and most exquisite of menus for their five-star clients. Smoky steakhouses compete with minimalist noodle bars and sushi trains roll on endlessly, while organic cafés pump out soy lattes made from Queensland grown coffee.
Queensland is the spiritual home to many of Australia’s most beloved foods – from Bundaberg rum to the lamington, and Moreton Bay bugs to bananas. Tourism has always been one of Queensland’s strongest industries, but more tourists than ever are coming now for the food as much as for the natural wonders.