Some highlights include:

• Chicken liver pâté with shiraz & Davidson plum jelly, garlic bean salad and mountain pepper crackers; entree, $15
• Crocodile bruschetta and French toast with bush spices and fresh ricotta; entree, $16
• Red snapper fillet baked in a crust of bone marrow, pistachio and basil, served with braised kipfler potatoes, semi dried tomatoes and kalamata olives; main, $34
• House-made Peking duck leg, braised red cabbage and quinoa seeds,  served with pear, star anise and Asian dressing; main, $29
• Davidson plum macaroon, mascarpone-lime cream and candied pistachio; dessert, $12

Surrounded by the delightful ambience of Peppers Beach Club & Spa, indulge in superb cuisine at Lime and Peppers Restaurant prepared by MasterChef Series 2 winner Adam Liaw.

Celebrating the exclusive partnership formed between Peppers and MasterChef, the resort will hold the Taste of MasterChef Event on September 24 from 6.30pm, destined to be the holiday haven’s essential culinary event of the year.

For $150 per person, discover the sublime creations of Adam Liaw in collaboration with Lime and Pepper’s Executive Chef Jira Chantra, during a sensational five-course degustation dinner bursting with fresh tropical produce with an Asian twist.

Each course will be made even more memorable when complimented by matching wines and served around the splendour of the Peppers Beach Club & Spa’s lagoon pool.

To complete the MasterChef inspired evening, Adam Liaw will personally introduce you to the ingredients and cooking method of the dishes so budding chefs can gather some expert culinary tips to try out at home.

Take the opportunity to stay awhile and explore the region’s beauty from the reef to the rainforest, with a range of stylish accommodation available at Peppers Beach Club & Spa set in the heart of the charming holiday village of Palm Cove, just 20 minutes from Cairns Airport.

The resort overlooks a stunning palm-fringed beach and on-site facilities include the Salt Spa, lagoon pools with a swim-up bar, tennis court, gymnasium and boutique shopping.

To book for the Taste of MasterChef Event, RSVP by Monday, September 19, to Stacey Leigh on 07 4059 9200 or at stacey.leigh@peppers.com.au.

For accommodation options or more information about Peppers Beach Club & Spa, call 07 4059 9200 or visit peppers.com.au/beach-club-spa.

Foie gras and cinnamon crème brulée served with green pea, green apple and pistachio croquettes ($20)

Grilled sea scallops, fresh shaved black truffles, caramelised cauliflower puree and crunchy Brussel sprout salad ($24)

Pigeon in two ways: 1. roasted breast with parsnip gnocchi and grilled pepper, 2. braised legs in savoury dark chocolate sauce ($36)

Assortment of sweets: light and bitter chocolate macaroons, raspberry floating island, vanilla mousse crepe cake (&20)
 
The total price for the 4 courses set menu is $75, each course is also available a la carte.

Reservations: after 3pm on 07 4041 1221.

We were fortunate to attend their soft opening this week, and were treated to a veritable parade of delicious food with generous portions, but the highlight of the restaurant, was the spectacular service. The staff are well trained and naturally amiable, even in the stress and confusion of opening night. It was such a pleasure to be around people who generally love owning and running a restaurant!

Some people always worry when they see a restaurant identify its cuisine as international, but after hearing the life story of the restaurant owner the eclectic menu is a logical choice.

Here’s what we had for dinner at Linga Longa Restaurant:

Moule Mariniere

Our entree is one of Belgium’s most famous national dishes comprising mussels cooked with a white wine cream sauce. We’ve never been fortunate enough to savour this dish in Belgium, but the entree was delicious. The portion was generous, and the sauce was delicate, subtle and oh so French!

I was impressed that every one of my mussels was debearded. I am often annoyed that restaurants do not pay enough attention this quick and easy but essential job. I was also impressed that for an entree serve, there were a lot of mussels!

Avocado & Prawns

Our 2nd entree was somewhat reminiscent of those cheeky prawn cocktails from the 80′s! It was great to see the new season avocados make an appearance on the menu, and the dish was finished with a delicious mango sauce.

Duck a l’Orange

If you’ve never had duck a l’orange you must try this. It is very hard for both Kaj and I to resist any French duck dish, and this one is a winner! The sauce is decadent and hedonistic, a rich orgiastic assault on the taste buds.

The duck is perched beautifully upon a well-cooked Swiss-style rösti. It was a lovely accompaniment, and gives this French classic some international flair.

Duck & Porcini Linguini

This main dish was on the specials options, and we chose it out of curiosity. Never before have I seen duck in a pasta dish, but since I love duck, this was an easy decision.

The flavours were well matched, and the pasta was perfectly cooked. Perhaps my only criticism of this dish is that it was a tad short on the delectible sauce. I would have loved just a bit more, but then, I always do.

Chocolate Praline Tart

The dessert is something I can’t wait to try to cook at home, as I think it will bring me untold popularity amongst my friends. It really is a stroke of genius actually, combining praline and rich dark chocolate mousse.

My perfect happy ending.

Linga Longa is open now. Licenced, and BYO. I can’t wait to hear what you think.

Since the Cairns Post is currently running a ‘best coffee in town‘ competition, we thought you might like to hear our opinion. We have surveyed, sipped and sampled all over Cairns to bring you what we believe are the 5 best cups of coffee.

#1. Caffiend

Caffiend is owned by a hard case coffee crazy, Ollie, who is passionate about every cup of coffee he serves. If you too adore espressos, ristrettos, single origin and macchiatos then this should be your local.

• More info on Caffiend…

#2. Silk Caffe

A fresh (and welcome!) newcomer to the Cairns coffee scene, this seasoned cafe owner has found a niche location. Reminiscent of a stand-up Italian espresso bar, everything is right here; the beans, the barista, the machine, and of course, the coffee.

• More on Silk Caffe…

#3. Tosca Trattoria

The discovery of Tosca’s as a top notch coffee stopover was an accident after recently meeting the owner, Paul, when he was the winner of a latte art competition. His specialty is the piccolo latte, but honestly all the coffee here is awesome. Tosca’s is head-and-shoulders above all other cups of coffee at Cairns Central.

• More on Tosca’s…

#4. Bang Espresso

In our (humble) opinion Bang Espresso was the pioneer of the developing coffee culture of Cairns. Their Melbournesque styling and no nonsence cafe really brought the Cairns coffee connossoirs out of the woodwork. Bang would be #2 if you were always lucky enough to get a coffee by baristas Erol or Ian.

• More info on Bang Espresso…

#5. Industry One

One of Cairns’ few specialty coffee roasters, the aroma as you enter Industry One is intoxicatingly good. Their coffee is pretty good too! A real industry player, Industry One actively engages the wider coffee community by holding regular events like latte art competitions, and cupping nights.

• More info on Industry One…

So… how did we work it out?

Recently one of the CairnsDining team judged the Cairns Barista Championships which is an official competition under AustraAsian Specialty Coffee Association (AASCA) regulation. We used the same competition judging technique and scoring system.

At each cafe we sampled an espresso and a cappucino. And probably cake too, but they didn’t make it onto the judging criteria.

Do you agree? Disagree? Leave a comment and tell us your thoughts of the memorable cups of coffee in Cairns. Or alternatively go vote for your favourite at the Cairns Post.

Now having established himself firmly in Cairns with his wife and young children, Andrew’s lifestyle is a bit more laid back, and his dining preferences certainly reflect that.

Andrew Johnston’s Top 5

1. Blue Moon Grill, Trinity Beach
2. Golden Boat, Cairns CBD
3. Coolums, Holloways Beach
4. Bayleaf Balinese Restaurant, Cairns
5. Oliver’s Australian Fine Cuisine, Cairns CBD

He concedes Oliver’s is a restaurant for special events like his wife’s birthday and their wedding anniversary, but all the other restaurants are child friendly.

We are pleased to see Oliver’s on Andrew’s list, as that is our own favourite restaurant. This proves to us he does indeed have good taste.

Do you agree with AJ’s selections? Let us know by commenting below.

Here’s the best Cairns breakfast dishes, according to Gourmet Traveller:

#3 Mud crab omelette, Nu Nu

Steamed North Queensland mud crab meat juiced up with a slick of ginger caramel and softly enveloped in a fluffy omelette, served with a tangle of watercress that’s been dressed with an ajad redolent of kaffir lime leaf, mandarin peel and coriander root. Could it get any better? But of course. At the table, they pour on a warming broth of chicken stock, white pepper and fresh ginger. Ocean views are strictly optional.

• Have you been to Nu Nu? Tell everyone what you thought of it.

#18 French toast, baked pear and raspberry coulis, Perrotta’s at the Gallery

Sweet but not too sweet, Perotta’s crisp-edged French toast made with brioche is served with a baked half pear, a generous splodge of King Island vanilla bean yoghurt and a caramel-rich raspberry coulis. It’s a good-looking breakfast that warrants artistic praise from its Cairns Regional Gallery neighbours.

• Have you been to Perotta’s at the Gallery? We would have chosen their Carazzo Toasted Sandwich. Tell us what you have had there.

#20 Steak and potatoes, Reef House

Sometimes you just need a steak. And sometimes that time is in the morning. Chow down here on a Morganbury sirloin from the Atherton Tablelands, a grilled tomato, and buttery sautéed kipfler potatoes and garlic.

• Have you been to Reef House Restaurant? Let us know your favourite dish on their menu.

…and if you’d like the read the whole list of best breakfast dishes from all over Australia you read part 1, and part 2. This list was originally published in the October 2010 edition of Australian Gourmet Traveller.

We have some grand plans in adding providores and producers soon too, so the website will serve as a Cairns foodie central, as well as a spot to find out about restaurants.

As well as many other people I’m craving an iPhone version, so that too is high on the agenda.

I would love to hear your thoughts on the new site, and of course any feedback on how we could improve it further.

Off the Eaten Track – a collaboration between the Department of Employment, Economic Development and Innovation (DEEDI) and Tourism Queensland, to air on Channel 7 in the lead up to Christmas.

The series promotes Queensland’s finest regional produce, boutique wine and passionate primary producers.

Hosted by Alastair McLeod of Ready, Steady, Cook fame, and executive chef at Bretts Wharf restaurant, Hamilton and Tank restaurant in central Brisbane, the series explores the diversity and abundance of Queensland produce.

Episode 1 – Tropical North Queensland

In this episode, Alastair takes in the sights at the Tastes of Burdekin Festival, enjoys sumptuous tropical seafood, savours the coffee and dairy products of the Atherton Tablelands, and finally explores the fruits of the tropics (including the achacha, an exciting new imported fruit).

A couple of our much-beloved local producers are also featured on the 1st episode too, including:

• Vanella Cheese Factory
• Rainforest Bounty
• Skybury Coffee
• Gallo Dairyland
• Mungalli Creek Dairy
• Malanda Dairy Centre
• Jacques Australian Coffee

The four part series Off the Eaten Track can be viewed on Channel 7 on Saturdays, at 7pm – check out www.queenslandholidays.com.au/eat for more information.

Chef Craig Squire of Ochre Restaurant took won the contest for his spectacular tempura bugs, papaya salad, with sweet chilli lemon myrtle dipping sauce dish.

According to Taste Paradise, this dish was chosen for its innovative use of local ingredients that is the essence of Tropical North Queensland.

Recipe Ingredients

• 8 pieces of green bug meat
• 8 fresh lemongrass skewers
• Red Ochre sweet chilli lemon myrtle dipping sauce (buy at Ochre Restaurant)
• Tempura batter
• oil for deep fryingSalad
• 1 small green papaya, peeled, cut into long matchsticks
• 50g green beans cut into 1-inch pieces
• 40g unsalted roasted macadamias
• 1/2 red onion, sliced
• 12 cherry tomatoes, halved
• 10g mint, chopped
• 10g coriander, choppedDressing
• 2 fresh small whole green chillies, finely sliced
• 2 cloves garlic, finely sliced
• 60ml fresh lime juice
• 60g palm sugar- grated
• 60ml fish sauce
• 30 ml Rainforest Bounty ‘Jeowbong’
• 1 tsp sea salt

Recipe Method

1. Cut lemongrass sticks on an angle at the point where the stem starts to branch.
2. Skewer two pieces of bug meat onto each stick of lemongrass.
3. Prepare batter according to instructions.
4. Heat oil to 180C.
5. Dip bug skewers in batter and fry to golden and cooked through.
6. Mix salad with dressing.
7. Assemble papaya salad on plate, place skewers across, and serve with dipping sauce.