If you’re anything like us, our brains say salad, but our tastebuds autocorrect that to gelato. It’s the edible equivalent of shoes – there’s always room for more, plus it feels way less damaging than its bloat-inducing cousin, ice cream #truedat. So when we discover a gelato shop worthy of our coin and in this case, our KM’s (it’s on Tamborine Mountain), we feel compelled to do our bit for society and spread the good word.

Introducing Tamborine Mountain Gelato Co, a two-months young gelato wonderland churning out the finest traditional Italian gelato goodness. With seasonal flavours rejigged every few days, regular visits are totally justified, dispelling the theory that you can have too much of a good thing (you can’t).

Using local growers and ingredients where possible by working with suppliers like For Real Milk, Grazing Girls Eggs, and Funny Honey (Scenic Rim), Cravve Chocolate (Burleigh Heads), Those Little Voices Coffee (roasted on Tambo), it is the ultimate #supportlocal business. And stop press, these gelato geniuses have opted for the traditional pozzetti gelato cabinet. This uber authentic cabinet has lids (say what?!) and the contents can’t actually be seen from the cabinet (*cue crickets…*). But fear not friends because this is the traditional way, and the best means of storing a natural product. It stops circulation and maximises freshness, which means the end result is pure gelato supremacy.

Experienced Pasty Chef Bec Leitner along with her partner (and home-grown Tamborine kiddo) Alick Kilsby combined their passions and voila – Tamborine Mountain Gelato Co was born. Bec, who is also the ‘Head Chef’ and was previously manager of the pastry team at Burleigh Baker, has long championed desserts that are natural, lower in sugar, with no nasty fake stuff #AmenSista. Joining forces with Alick who is passionate about supporting the growing food scene in his ‘hood’ and making Main Street a food lover’s must see (or must eat), they’re a match made in heaven…both professionally and personally.

Just before opening, this gelato loving duo embarked on a research trip across the entire East Coast to sample as much pozzetti gelato as possible and guys, if you need volunteers to source more intel…#JustSayin. This enabled them to nail the exact texture, flavour and style, demonstrating their commitment to the cause. Bec also received one-on-one training from a couple of Italian Gelato experts to perfect her skills, and ensure the recipes remained authentic and natural.

Alick and Bec designed the interiors with a clear aesthetic in mind, alongside shop fitter Sam Harder. Inspired by the Tamborine Mountain rainforest scenes with a minimalist and contemporary look and feel, you’ll find indoor seating for 18, outdoor seating for 8, or you can plonk on the grass. Located close to stunning lookouts and rainforests, if you overindulge (us), you can always clock up some steps on a nearby rainforest hike #bonus.

In addition to being delish and tradish, their gelato is all gluten free, plus they offer several vegan options as well. Right now, we’re crushing on the Mint Stracciatella which is fresh garden mint gelato with chocolate shards throughout. Equally delectable are the Banana Custard, Lamington, and Lemon Myrtle and Honey flavoured gelatos, and we won’t judge if you order all of the above coz we did too. There is also a small selection of cakes for sale each day, which again are natural and always gluten free.

So next time you’re planning a trip up the mountain, remember a balanced diet is a gelato in one hand and a gelato in the other – especially when they’re au naturel from Tamborine Mountain Gelato Co.

Where: 4/15-17 Main Street, Tamborine Mountain
When: 10am – 6pm Wednesday to Sunday. Closed Monday & Tuesday. Days and hours are extended on school holidays
Instagram: @tamborine_mountain_gelato_co

Words by Bianca Trathen
Images by Carly King

We’ve all clocked up plenty of hours swimming, eating and drinking beachside this summer, and we wouldn’t have it any other way.

But may we suggest a tree change for your next coffee / breaky / brunch / lunch date, with a trek up the beautiful Tamborine Mountain.

A refreshing alternative to #cakebytheocean, it’s recently levelled up another notch with the boho-meets-Scandi newcomer, Bean N Brunch.

With a srsly inviting design, stunning covered deck, and a smashingly good menu, it’s the perfect addition to our beloved Tambo.

Oh and bonus points awarded for the charming Gallery Walk location, coz who doesn’t love a side of shopping with their double-shot flat white.

Opening on Christmas Day (true story!) and already setting tastebuds-a-flutter, it’s reason enough to clock up some km’s on the ‘ole odometer.

Seating 50 bods on the cosy deck for a relaxing alfresco-style experience, we love everything about this place.

Its warm and welcoming ambiance starts with the weatherboard and VJ panelled exterior, which is effortlessly mirrored inside.

The clean white and timber aesthetic features the most glorious thick-set wooden floorboards, rattan pendant lighting, and just the right amount of foliage hanging overhead.

Manager David Csavas is your smiling host with the most, boasting over ten years of hospitality experience (translation; it may be his first café but it sure ain’t his first rodeo).

Working behind the bar and as a barista in both Hungary and Norway, as well as in venues and cafes across Queensland, his passion for quality coffee and nosh is fierce.

32 years young, he’s turned his dream of opening a café into bricks and mortar and is livin’ la vida mocha.

If you’re Bean N Brunch bound for breakfast (say that a few times to get all kinds of tongue twisted), look no further than the signature Bean N Brunch Egg with a Florentine crunchy English muffin layered with your choice of meat (bacon, ham or smoked salmon) or veg (mushroom and avo), poached eggs and warm Hollandaise, served with a golden hash brown and grilled tomato.

Or for a lazy lunch done right, get your nom on with the signature PM dish, Bean N Brunch Schnitzel, a sumptuous golden crumbed chicken breast served with beer battered chips and salad.

Then, on your next visit coz trust us, there’ll be another (and another…), try the Grilled Barramundi, Osso Bucco Ravioli, or a palette pleasing beef, chicken or vegan burger.

Beverage wise, David and his team do a mean latte, macchiato and dirty chai.

Perhaps you’re channelling something to cool you down and to be fair, it’s like fiddy degrees in the shade right now so one can’t go past a mango, strawberry or passionfruit Home Made Lemonade. Or for more of a substantial sip, it’s gotta be the Avo-Go-Go Smoothie with avo (duh), broccoli, spinach, mango, coconut, ginger, and lime.

Oh and watch this space because David has big things in the pipeline for Bean N Brunch and Sir, we are all ears!

With a grand plan to introduce more European dishes as part of a winter special menu (including Hungarian Goulash), srsly can it be June already?

So round up your people, pack your appetite for ‘a latte’ great eats and drinks, and make for the mountain!

Where: 161 Long Road, Tamborine Mountain
When: 6am – 3pm Monday to Sunday. Closed Tuesday.

Words by Bianca Trathen.
Images by Carly King.

We come bearing baked goods news, which is of course the very best kind. It involves Burleigh Baker, speaking of the very best kind of things and the fact that they now have two Gold Coast venues, so you can eat double the amount of their exceptional baked goods.

As you’ve probably figured out, the newbie can be found on Bruce Avenue in Paradise Point. The outdoor seating area will give you plenty of warming sunshine or you can grab some goodies to go and wander across the road to the waterfront park. Burleigh Baker 2.0 looks pretty similar to the OG version except that the cabinet filled with cakes and sweet treats is bigger, and that is a-okay by us.

On offer are all the same things you can find down south and if you haven’t yet had the chance to visit, allow us to explain what you’ve been missing out on.

Burleigh Baker are magicians when it comes to sourdough, theirs is the best there is hands down and not only is it stocked in their own spaces, but in other venues all across the Coast.

The fermentation process is a minimum of 18 hours and there are MANY flavours of the sourdough loaf you’ll want to try. Our fave is the Olive Sourdough which is only available on Friday’s and Saturday’s and we will fight you for it. There’s also a Pumpkin Sourdough with pieces of roast pumpkin throughout, a Orchard Loaf with figs and dates in there (also amazing), the Burleigh Special which is the original version and a 100% Spelt Sourdough to name a few.

All of them, and yes we’ve tried every single one, is a taste sensation AND not only delicious, the extended fermentation process means it’s good for your gut health too. So guilt-free.

Not only loaves of sourdough though, the team also whip up semi-sourdough croissants (crispy on the outside and soft inside) which are heavenly, custard tarts unlike any you’ve ever tasted and yes, sweet treats too.

Said sweet treats are either made with sourdough or are gluten-free and they are all made with a very reduced amount of sugar. None of them have refined sugar, they’re all made with varieties like coconut and yep, they’re still absolutely incredible. Better in fact, than those laden with sugar.

We’re talking treats like Sticky Date puddings, Chocolate and Beetroot Brownies, Apple Tarts, all of the things.

Not only those though, you can also order warm things like the Burleigh Baker Breaky Bun with egg, bacon, cheese and smoked tomato relish, Free Range eggs cooked your way and a Herb and Cheese Omelette, soup of the day, sandwiches and rolls.

To drink, there is the very good Handsome Coffee, Kombucha, Chai, a variety of teas and orange juices too.

Burleigh Baker also do epic cakes to order, so if you need something special but absolutely cannot make it yourself, get the best in the biz to do it for you.

So it’s pretty much the best place ever. Get on up there to try it all for yourself. And yes, we mean all of it.

LOCATION: 6 Bruce Avenue, Paradise Point
HOURS: TBC

Words and photos by Kirra Smith