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California Cantina

Let’s taco bout’ California Cantina that’s now open on Isle of Capri. 

Drawing from the mouth-watering Mexican flavours of Southern California, California Tacos owner Ty Yturralde uses succulent Baja favourites and Grandma’s homemade tortilla recipe to make some of the best Mexican food Australia has ever tasted at his latest project, California Cantina.

Ty’s recipes at sister restaurant California Tacos, didn’t get voted best Mexican cuisine on the Gold Coast two years in a row for nothing.

The SoCal styled menu at California Cantina has all the classics tacos lovers want, like Pollo Asado aka chicken and Carne Asada aka steak, but there are some wildcards thrown on this menu too. You’ll be loco not to check out the Nopales Taco, filled with sautéed cactus, zucchini, black beans, baja aioli and avo all tucked in to a warm blue corn tortilla, or the panko crusted Octopus Taco. If you are in the mood to share, we suggest ordering the Braised Lamb which comes seasoned in chili, feta, coriander, salsa verde, pickled Spanish onion and avo.  But you know what goes well with tacos? TEQUILA!

The bright neon tequila and smiley face sign hanging above the bar say it all- This is your new margarita headquarters!
The $13 ON TAP margaritas served on the rocks with a salted rim is muy bueno. If for the off chance tap margaritas aren’t up your alley, they’ve got a tequila cocktail list sure to please any gringo. Keep it simple with the Batanga, tequila, Mexican coke (so good), salt rim and lime. Wanna get a little fancier? Try the Tijuana Sunset. Tequila, pear juice, lemon juice and Pinot Nior syrup is sure to have you convincing yourself ‘one tequila is never enough’.

Open daily from 12pm

Capri on Via Roma, 15 Via Roma, Isle of Capri

9 spots for Wednesday cheap eats

Bine Bar & Dining (image supplied)
Bine Bar & Dining (image supplied)

Hump day is always a fun time, the week is half over and it’s a downhill slope to the weekend. You know what else is a fun time? Cheap and delicious foods. Combine the two and you’ve got yourself the best day of the week.

Here you go hungry ones (listed from north to south).

At Misono Japanese Steakhouse (within Surfers Paradise Marriott Resort & Spa) you can enjoy quite the delicious feast for just $45pp. Choose from steak, chicken and salmon or steak, chicken and scallops plus Miso Soup, salad, steamed rice and vegetables. It’s quite the feast.
Where: 158 Ferny Ave, Surfers Paradise

Pork belly ramen certainly sounds like the goods and of course, Après Surf has you covered there. Just $10 for the tasty treat, get it while the nights are still chilly.
Where: 2376 Gold Coast Highway, Mermaid Beach

What’s not to love about The Cambus Wallace, tucked away in Nobby’s. On Wednesday’s there’s $15 whisky glazed ribs and soulful jazz tunes. So. Much. Goodness. 
Where: 2237 Gold Coast Hwy, Nobby Beach

Bine Bar & Dining are serving up $1 dumplings every Wednesday so you may shovel as many into your face as you can afford. There’s vegetable, pork and chicken and prawn flavours so get down there for a feast.
Where: 1/28 Chairlift Ave, Miami

Miami Marketta (image supplied)

Miami Marketta is the place to be on hump day with tons of tasty tapas plates to share with your mates (or not). From just six bucks a pop, you can afford to splurge.
Where: 23 Hillcrest Pde, Miami

It’s ladies night at Ze Pickle and for $20 gals, you can get yourself a Chee-ze Burger and a glass of house wine. Bottoms up.
Where: Cnr or Park Ave and Connor Sts, Burleigh Heads

Overlooking (and right on top of tbh) the ocean is Currumbin Beach Vikings, the much-loved surf club for young and old. They do $10 meals on Wednesdays, think fish and chips, steak and schnitzels. At Where: 741 Pacific Pde, Currumbin

The Kirra Surf Club is always a fun time and particularly if you’re down that way on a Wednesday. Grab yourself a (super filling) $16 schnitzel chips and salad and a frosty beer to wash it down.
Where: 15 Marine Pde, Kirra

Southerners get excited, at The Coolangatta Hotel on Wednesday’s you can eat all the oysters for just $1 each or $1.50 for Kilpatrick. Yes please.
Where: Cnr Warner St and Marine PDe, Coolangatta

Words by Kirra Smith.

tacocat

Unfortunately, this restaurant has now closed – but you should stick around and check out these other restaurants! Otherwise, check out what replaced tacocat here.

A few weeks ago we leaked the news that Lucas and Erin Schranz, of Easy Street and Luckies Diners‘ fame, were on the verge of opening a sweet new Mexican food venue in Burleigh. Well the time has come friends, tacocat is here, and with it comes all the magical mexi-vibes James Street has been longing for.

Found down a little alleyway just off the main drag, tacocat makes a bold statement painted in the brightest of blue hues (and a smidge of pastel pink for good measure) and a neon sign reading “hustle” lighting the way.

Once inside it’s all about good food, good company and good times. Lucas and Erin, who clearly know a thing or two about running a vibin’ venue, simply wanted to bring the tastiest of Mexican eats, and a little party atmosphere, to the people. And that they did (again).

So the food. If you know what’s good for you, you’ll start with the Fundito Guacamole topped with pork crackle, crispy chicken skin, corn crunch and cheese crisps – taste sensation. There’s also everyone’s (read: ours) favourite mexi-dish, Cheesy Corn Queso Dip which we’ll take by the buckload, thanks. The Kingfish Ceviche, cured with lime and topped with ruby grapefruit and jalapenos, also comes highly recommended (obviously).

For mains grab yourself a Tostada with Cerveza Negra Beef Cheek and pico de gallo or a Taco with green (herbed) chorizo, roast potatoes and avocado verde. Veggie friends look no further than the Zucchini Flower Taco with goats curd, chipotle cream and crispy cheese.

The good folks at tacocat also offer a range of house-created margaritas (yesss) some of which include the likes of smoked honey, habanero chillis and apple cheeks.

Cocktail extraordinaire Rupert has also created some very special non-tequila laden cocktails for those of us who may not be friends with the Mexican specialty spirit. The Flamingo is the go, made with Calle 23 Blanco, strawberry, chipotle, lime and Mexican lager.

If you’re keen for night of Mexican festivities fuelled by some of the best food around, dance your way down to tacocat, you know you want to.

LOCATION: 6/26 James Street, Burleigh Heads
HOURS: Wednesday to Friday 5pm until late, Saturday and Sunday 12pm until late

Words and photos by Kirra Smith

Recipe: Mexican Breakfast Hash

You’ll need all the energy you can get this weekend with three full days of dancing on the cards at Blues on Broadbeach. To start your weekend right, cook up this simple and healthy breakfast hash and you’re good to go!

INGREDIENTS
2 cups pumpkin in 1cm cubes
1 tablespoon of olive oil
1Ž2 teaspoons of smoked paprika
2 teaspoons of ground cumin
A pinch of salt
1 garlic clove, crushed
1Ž2 onions, diced
1 jalapeno, finely diced
1Ž2 cups of red capsicum, diced
1 cup of zucchini, diced
1 and a 1/Ž2 cups spinach
4 eggs
Juice of 1 and a 1/Ž2 limes
1 avocado
1/4 of a red onion, diced
A handful of fresh coriander

DIRECTIONS
Preheat your oven to 180 degrees celsius. Peel the pumpkin and cut into small 1 cm cubes. Place the cubes in a bowl with 1 tablespoon of olive oil, smoked paprika and cumin. Toss so each cube is well seasoned. Place the pumpkin on a baking tray and roast in the oven for 15 minutes or until tender.
While the pumpkin is roasting, in an oven-proof frying pan sauté the crushed garlic, diced onion, diced capsicum, diced zucchini and 1 tablespoon of the diced jalapeños, for 3 to 4 minutes. Once the onion becomes translucent add in the spinach, lime juice and 1 teaspoon of cumin. Cook for another minute and then set aside.
Once the pumpkin is cooked add it to the pan with the veggies and stir to ensure everything is evenly mixed. Create 4 wells in the mixture and crack an egg into each hole.
Place the pan in the oven and bake for 8-10 minutes until the egg whites are cooked.
In the meantime mash the avocado with 1 tablespoon of diced jalapeños, diced onions, the juice from half a lime and a pinch of salt.
Once the eggs are cooked serve with the smashed avocado and a handful of fresh coriander.
Serves 2
Preparation time 15 minutes
Cooking time 25 minutes

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

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