Every once in a blue moon, we get whispers of a newcomer so epic, we can’t say for sure if we’re actually dreaming. Something truly delicious has been baking in Chirn Park, with the impending arrival of a new artisan bakehouse concept, Basque, set to combine two signature specialties: cheesecake and champagne #isthisevenreallife?! Yep, we might have just died and gone to heaven.

There are few sweet treats so universally beloved as the humble cheesecake, with its irresistible allure and ability to send even those curiously dessert-averse individuals weak at the cheese. And when you hear that a newbie is coming to town specialising in not only that, but bubbles too, you know it’s gonna be When Harry Met Sally levels of OMG-good.

A duo that certainly needs no reminding of the sorcery that unmistakable sweet, rich and tangy combo holds are owners Laura and Zachary Guertin. They are thankfully here to reassure us that the dream-like existence of Basque Cheesecake & Champagne is in actual fact, very real #praisebe. The pair are certainly not alone in their view that “there isn’t much on this planet you can’t solve with cheesecake. And anything you can’t solve with cheesecake, you can usually solve with Champagne.”

This hospo super duo are both bringing their respective industry experience to Basque. The kitchen will be headed by Laura, formerly a head pastry chef for 4 years at two hatted restaurant Aubergine in Canberra, in addition to head pastry chef at Rebel Rebel. Zac brought his drinks wizardry to the table to curate the fun and varied selection of bubbles. Having sampled some of his creations at TØKOH we can happily attest to his genius. He spent 10 years behind the bar honing his talent in Canberra hospitality and led the team at award winning whisky bar Molly for 6 years.

“Basque exists to ensure that any truly special occasion is matched by a truly memorable cake”, with its arrival also offering the perfect solution to the age old question: ‘what should I bring?’. The couple adds, “We can help you say congratulations, thank you, sorry, goodbye, happy birthday or welcome”. Though in our humble opinions, ‘just because’ is just as valid, too #lifeisshort #eatthecake.

The locale for the new space was a no brainer for the pair, saying “We fell in love with the community at Chirn Park”, though we have little doubt that feeling will be very mutual indeed. In the ultimate win for both Laura and Zac and lucky locals, “The space was also a bakery beforehand so it came with a massive commercial 4 deck oven ready to go. This was a big drawcard for us being able to move in and start baking.”

The new venue will include intimate seating options both indoors and outdoors on the front deck, welcoming customers to partake in an obligatory slice of that signature cheesecake, or a convenient pit stop to pick up a celebratory cake on their way past. The fit out is every bit as chic as you’d expect, with a boutique feel to match the artisan-style baked goods. Timber herringbone floors frame the light-filled space, complimented by an array of elegant ambient lighting features.

With the venue’s signature sweet originating from Basque Country on the border between Spain and France, the menu offers a taste of the best of both worlds countries, with a Spanish Cheesecake and French Champagne selection.

To complement will be a rotating selection of sweet treats, batch brew and cold brew coffee, as well as a variety of gift pack options to suit every occasion.

Officially redefining (or forever ruining) the standard coffee catch-up with the gal pals, the most notable highlights will of course be that signature Basque cheesecake in addition to Champagne & sparkling wines available by the bottle.

The couple has worked hard to curate a “fun selection of bubbles across a few styles that we hope will cater to all taste palettes and budgets. Everything from Australian Pet Nat & Prosecco, Spanish Cava and of course a variety of French Champagnes including some of the big houses and some independent grower Champagnes.”

We’re not sure which part we’re most excited for, but it doesn’t matter bc we can have our champas and cake (and eat it too, obvs). But for now, our cravings remain well and truly off the Richter scale.

Where: 33b Musgrave Avenue, Chirn Park
When: Wednesday – Thursday 10-4, Friday & Saturday 10-6 (Sundays at HOTA Markets)
Website: Basque-cheesecake.square.site
Instagram: @basque.goldcoast

Words by Kellie Leader.
Images by Mathilde Bouby.

Winter is coming, but fear not. Tarte Beach House has dropped a winter menu update to make waking up on those chilly winter mornings more bearable and a whole lot tastier. Tarte Bakery has long been our old faithful, and when Tarte Beach House stormed onto the scene with its idyllic creek views and all-round aesthetic energy, we couldn’t get enough.

Like everything the team touches, the new Tarte Beach House menu is pure gold, with bold and indulgent flavours, alongside comfort eats that mix feelings of nostalgia with home-cooked goodness.

Heavily inspired by the traditions of Europe, specifically France, the menu is stuffed with winter warmers. So baby it might be getting cold outside but let me tell you things have been heating up on the new winter menu. Because we all know Tarte would never be caught dishing up anything other than best-in-show.

Remember when the most boujee part of a big brekky was door-stopper bread? Snooze. Tarte Beach House has reinvented the wheel with their Big Breakfast in Bread. Yep, IN bread. Get your fix with a sourdough boule filled with house ranchero sauce, Spanish chorizo, melted cheese and a fried egg. Consider the big brekky reinvented.

If you’re after something reel-y tasty the Grilled Barramundi will have you hook, line and sinker featuring locally caught fish, confit heirloom tomatoes, crispy capers, fresh parsley, herbed butter and lemon it’s got everything you want from a classic without compromising on big flavours.

Warm up from the inside out with the Green Curry Soup – think all the big curry flavours you crave along with sauteed prawns in chilli oil, pak choy, sugar snap peas, capsicum, crispy rice noodles and shallots – served with grilled roti, because what’s a soup if you don’t have something bread-y to dip.

Maybe it’s the name, maybe it’s just us romanticising a soup moment, but there’s something about French Onion Soup that makes us feel like we’re having a Parisian moment. Mix it with Tarte Beach House’s signature Euro-inspired décor and it’s almost like you’re actually in the city of love.

French is big on the menu with influences in dishes like the French Green Salad if you’re after something light. We cannot go past the French Beef Dip. Stuffed full of house-roasted wagyu with Swiss cheese, caramelised onion, garlic butter, chimichurri and parsley, plus house slow gravy for dipping each and every bite. This one is a winner. BRB running to Tarte Beach House to get our hands on one right now.

Sweet tooth’s look away now. The Choc Chip Cookie Skillet puts Tarte’s signature brown butter chocolate chip cookie front and centre. Just when we thought that cookie couldn’t get any better Tarte starts offering it warm in the skillet, topped with a scoop of vanilla bean ice cream to sweeten the deal. It’s hot, it’s oozy, it’s everything you want in a dessert. We won’t judge you if you have it for breakfast. Like we did! In the name of research.

Once you’ve chosen your food you’ll want to start getting acquainted with the seasonal cocktails. The Jam Gimlet with gin, house raspberry jam and lemon has our name all over it. Or catch us sipping back on the Dirty Chai Martini for a pick me up, with whisky, Mr Black, house espresso and chai.

If a warm hug in a cup is more your vibe then obviously the Mulled Wine – European style of course and the Hard Apple Cider with housemade apple juice and rum are the ultimate winter warmers.

When: 6.30am-3pm Monday – Thursday, 6.30am-5pm Friday – Sunday
Where: 2 Thrower Dr, Currumbin

Words by Jacqueline Bojanowski

Sucker for a sando? Rhetorical question. Specifically, the NY-style, pastrami and pickle stuffed variety frequenting delicatessens from Brooklyn to Manhattan – you know, the ones usually only found at the other end of a 20 hour red eye? *Cue major fomo*

Well, ‘donut’ despair, peckish folk, George’s Deli is here – and they come bearing delicious (suspiciously sub-shaped) gifts. Get your first look at the new, sandwich-slinging kid on Kingscliff’s block…

Bringing handmade donuts, coffee and cold-cut loaded subs to the coastal township’s beach-studded main drag – George’s signifies the delicious debut for double-threat chef power couple, Johnny Ang and his wife Jerrika. Rounding out the venue’s ragtag trio of Reuben-slinging chefs, the husband and wife team are joined by Johnny’s sister, a skilled chef in her own right, to keep the portable treat offering ticking along. Cripes – talk about kitchen chops, can you imagine the killer spread this lot would bung on at family dinner?

Doling out handheld bites to Marine Parade’s beachfront perambulators, the compact menu melds beverages and baked-goods infused with Filipino influences, with classic New York-inspired sandwiches. Inspired by her travels abroad, Jerrika was the driving force behind the deli fusion concept. First uncovering her appreciation for the delicatessen staple (and the unique and vibrant foodie culture, obviously) following a stint in the US to complete her apprenticeship.

The couple, who had their meet cute cheffing aboard a cruise ship, bonded over their shared passion for culinary innovation. Later embarking on an opportunity based in Casuarina, Johnny and Jerrika quickly caught feelings for the locale’s knockout looks, laidback vibe and people. They’re only human, right?

For their first ever culinary venture, the crew engaged the services of local experts Kobi Concepts and Coakers Building to handle the interior direction and fit out, respectively. Going for a cool, retro deli aesthetic (insert sparkly emoji – the millennial equivalent of jazz hands, here) peppered throughout George’s interior are rustic tiles, pops of red and an awning window that opens wide to the surf beyond. Basically, we predict this ultra-cute sando spot is set to be some pretty hot real estate among southern punters.

Originally hailing from the Philippines, the passionate foodies have also jumped at the chance to pay homage to their culinary heritage by incorporating nationally-beloved flavours from their homeland into their offering. Weaving in flavours seldom found in Australia, such as Ube, the distinctive purple yam, which you can get in Latte or house-made Donut form.

Mouth watering at the prospect of getting your mitts on those pillowy hand-crafted donuts? Well, hold on to your britches, Gold Coasters – ‘cuz we’ll really be ‘ruben’ it in as we unpack the rest of the menu.

To complement the unmissable Ube Donuts, the signature offering is centred around the short but sweet selection of signature toasties. Such as the La Cubano, made with pork ham, lechon, pickles and Swiss and the Ain’t Reuben toasties, which are both firmly in the #MustTry realm.

Be there, or be square, sandwich fans!

Where: Shop 3, 106 Marine Parade, Kingscliff
When: Monday-Thursday: 7:00am-2:00pm, Friday-Sunday: 7:00am-2:30pm
Instagram: @georges.kingscliff

Words by Kellie Leader.
Images by Mathilde Bouby.