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8 spots to jump on the Turmeric Latte trend

Seen it on the menu but always thought turmeric was only used in curry? Think again. Turmeric or Golden lattes have gained a cult-like following due to their immense healing properties and punchy, peppery flavours.

Made well, they are a delicious, healthy alternative to your morning cuppa and well worth a try. Here are eight of the best spots to taste test a Turmeric Latte from north to south.

Raw Espresso
Known as a Golden Latte at Raw Espresso, the turmeric brew competes against an impressive range of tasty tipples for top spot. Think beetroot lattes, the ever-popular Matcha latte, Bulletproof Coffee and something known as the Bucking Bull (involving Redbull). You be the judge.
Location: 59-73 Meron St, Southport

Cardamom Pod
For many years it’s been a firm favourite amongst lovers of a delicious vegetarian dish. So much so that a second Pod opened at The Brickworks on Ferry Road last year. Pop into either location for a nourishing Turmeric Latte paired with a flower-laden raw dessert for good measure.
Locations: Gold Coast Hwy, Broadbeach (between Elizabeth and Victoria Aves) and The Brickworks, Ferry Rd, Southport

Greenhouse Canteen and Bar
A completely plant based restaurant and bar, Greenhouse has quickly become a local favourite due to their mouth-watering menu. Along with an array of tasty eats, you can of course order a Golden Latte followed by one of the many delicious cocktails also available.
Location: 1916 Gold Coast Hwy, Miami (on the corner of Mountain View Ave)

Blendlove
One of the longest running raw and wholefood eateries on the Gold Coast, Blendlove began as a market stall and quickly exploded in popularity. Grab a Turmeric Latte to go with your wholesome, plant based breakfast or lunch and feel the good vibes running through your veins.
Location: 253 Ferry Rd, Southport

Serabar Burleigh
A meat-free mecca in the heart of Burleigh Heads, Serabar is serving up Turmeric Lattes like they’re going out of style. The wholefood haven is passionate about healthy eating and while they do also offer beetroot and Matcha lattes, turmeric is your best bet.
Location: Shop 2 2-14 The Esplanade, Burleigh Heads (underneath Ambience on Burleigh)

Woodbox Café
Food made with love for the body, mind and soul is the ethos of the good folks at Woodbox Café. Serving organic eats and of course nourishing, spicy Turmeric Lattes, a visit to Woodbox will leave you feeling as if you never left the comfort of your own home.
Location: 33 Tallebudgera Creek Rd, West Burleigh

Barefoot Barista
A Palmy favourite, Barefoot was one of the first Gold Coast cafes to bring us the ray of light that is a Turmeric Latte and theirs is a perfectly spice-infused beauty. Pair it with a healthy, organic home-style breakfast and you’ve got yourself the perfect start to the day.
Location: Shop 5, Palm Beach Ave, Palm Beach

Sozo Café
A newbie for Tweed Heads, Sozo Café blend modern and traditional to create cuisine designed to excite the mind, body and soul. As with everything on offer at Sozo, the warm, peppery Turmeric Latte is beautifully presented and their passion for fresh, local produce shines through.
Location: 20 Stewart Street, Tweed Heads

Turmeric Cocktail

BSKT
Just to keep things interesting, as they are known to do, BSKT serve a Turmeric Margarita which is indeed alcoholic and apparently somewhat good for you. Who knew.
Location: 4 Lavarack Rd, Nobbys Beach

Words by Kirra Smith

Recipe: Chicken curry

INGREDIENTS
500 grams of sliced chicken breast
1 capsicum, chopped
2 long red chillis
1 onion, roughly chopped
3 cloves of garlic
1 cm piece of ginger
Handful of fresh coriander
1 teaspoon of cumin powder
½ teaspoon of cinnamon
½ tablespoon of ground turmeric
2 tablespoons of tomato paste
½ cup of coconut milk
1 tablespoon of olive oil
Salt to taste

INSTRUCTIONS
Place the red chillis, onion, garlic, ginger, cumin, cinnamon and ground turmeric into the food processor and blitz until it makes a smooth curry paste. In a large saucepan or wok heat the olive oil. Add the curry paste and cook in the oil for three minutes, stirring the whole time. Add the tomato paste and stir to combine. Add the sliced chicken and the capsicum, stir into the paste allowing to cook in the paste for a few minutes. Slowly add the coconut milk and combine all the ingredients. Allow to simmer on a low heat for 20 minutes. Serve on cauliflower rice.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

New: That Blue House

Beach bums and baby mamas rejoice, there’s a new spot in Cooly to grab your post-surf, post-walk latte and it ticks all the right boxes.

That Blue House, literally a big blue house on Dutton Street, opened a mere two weeks ago and already has locals flocking to sample the wholesome dishes and tasty raw treats.

Coolangatta’s latest is just a 200 metre walk from the beach making it the perfect place for your first turmeric latte of the day or lunch after a morning soaking up the sunshine.

It’s open and airy with a fresh sea breeze wafting through the deck for those who prefer to dine outdoors on those balmy Gold Coast days (read: every day).

Dishes are wholesome and fresh, with a few cheeky sweet ones thrown in for good measure eg. French Toast like you’ve never seen topped with honey cinnamon mascarpone, grilled banana and edible flowers.

Add a little bit of Mexico to your morning with a Breakfast Tostada. It’s a soft tortilla with fresh tomato salsa, bacon, chorizo, avocado smash and cheese topped with a free-range friend egg, lime and hot sauce. Hola!

Corn fritters with a chilli twist are the third standout dish served with avocado, spinach, house-made chipotle mayonnaise and a balsamic glaze.

What are you waiting for, walk those sandy feet over to your new Cooly favourite quick smart. It’s the one with all the good vibes flowing out.

HOURS: 6.30am to 4pm.

LOCATION: 5 Dutton Street, Coolangatta.

Words and photos by Kirra Smith.

Recipe: Chicken Zoodle Soup

Ingredients

  • 1 chicken breast
  • 3 zucchinis
  • 2 carrots
  • 1 litre of chicken stock
  • 1 onion
  • 1 garlic
  • 1 sprig of parsley
  • 1 tablespoon of olive oil

Method

Finely dice the onion, crush the garlic and peel and dice the carrots. Cut the chicken into strips and set aside. Place a large saucepan on the stove over a medium heat and add the olive oil. Saute the onion & garlic for 3 minutes then add the chicken stock. Add the diced carrot, chicken and sprig of parsley. Simmer on the stove with a lid on the saucepan for 20 minutes. In the meantime, peel the zucchini to remove the green skin. Spiralise the zucchini and set aside. When the soup is cooked add the zucchini noodles let the soup rest for 5 minutes. Serve into four large bowls.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

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