Chef and co-owner Basque.
Chef and co-owner Basque.
Laura Guertin, chef and co-owner of Basque, has made quite an impression on the Gold Coast since relocating from Canberra in 2022. Moving with her husband, Zac, the pair embarked on an exciting journey, combining their passion for hospitality and creating something truly special.
Known for her exceptional pastry skills, Laura’s love for food began in childhood, where baking and tea parties with her stuffed toys sparked a lifelong passion. From fine dining to launching Basque and taking on the challenges of running a business, Laura’s journey is a testament to hard work, creativity, and the joy of sharing beautiful food with others.
How long have you been a Gold Coast local?
Am I a Gold Coast local? I moved here from Canberra in 2022 with my husband, Zac and while it was a massive change, it’s really starting to feel like home. It’s been exciting to have a whole new world of hospitality venues and local small businesses to check out. Moving interstate and opening a business all within a year was definitely an experience!
What do you love the most about the Gold Coast?
The stunning great outdoors! I thrive in warm weather and am trying to do more camping, swimming and hiking when I can. QLD has such incredibly beautiful coast and hinterland, we are spoilt for choice. I can go from outdoors adventure to dinner at a nice restaurant within hours. I also have a lot of family and friends in QLD, who I saw very rarely before I moved here so it’s really nice to be able to spend time with them now.
Tell us a bit about yourself.
I’m a country girl at heart, having grown up on a cattle farm in rural NSW. I moved to Canberra for university and got a casual job in a bakery. I soon realised my love for food, so I quit uni for a chef’s apprenticeship and haven’t looked back since. At least I met Zac at uni, so it wasn’t a total waste of time! I gained most of my cheffing experience at Aubergine, a two hat fine dining restaurant where I mostly worked the pastry section. Outside of work, I’m a netballer and a bit of a crazy cat lady. I love a good book or board game, and I drink a lot of tea. I dream of retiring to the hinterland with a big kitchen and veggie garden.
What first sparked your love for baking and patisserie?
As a child, I hated pre-school. I would cry and tantrum until my mum gave up and kept me at home. So, instead, we baked and hosted tea parties for my stuffed toys. These are my earliest and most favourite memories. My mum loved and excelled at baking and she taught me to take great pride in my work. When I started cheffing professionally it was like a whole world opened up to me and I couldn’t wait to explore it. Before I opened Basque, I started a Christmas fruit cake business called Heartmade Goods, using my mum’s recipe, and that continues to go grow also.
What inspired you to open Basque?
I first tasted Basque style cheesecake while living in Canberra and was instantly hooked. It was one of the best desserts I’d ever eaten, I just HAD to learn to make it. After a few trials, I started making Basque cheesecake for the pastry counter at Rebel Rebel, where I was working at the time. It was a big hit. Zac and I shared a slice with a glass of Champagne one day and it really got the cogs turning. Zac’s background is also in hospitality, his knowledge of drinks and venue management is extensive and his warmth and sense of humour makes him a natural in customer service. We both dreamt of opening a business some day, so it just made sense to combine our passions and skills.
What’s a day in the life of a pastry chef and business owner really like?
I won’t lie – It’s exhausting! No two days are the same and the biggest challenge is choosing where to focus my energy. I feel like I go from chef to customer service rep to HR manager to delivery driver to kitchen hand and so on and so on, all in one breath. I usually feel inspired at the most inconvenient of times, and when the stress is on to create, I always hit a block. I try not to feel pressure from the pace of trends and other businesses, as I think my best work comes when I slow down and let things happen naturally.
Have there been any unexpected challenges or surprises since opening?
Nothing that any business owner hasn’t experienced, I’m sure. There were definitely challenges with taking a lease in a very old building with existing infrastructure. Some of it is over fifty years old and we often wonder if we’d have been better off with a blank slate in a newer building. Hopefully that’s behind us now, and the beautiful community and charm of Chirn Park has won us over. The current economic climate has also been a real challenge. At a time when everyone is feeling the pinch financially, we’re really relying on people to make a conscious choice to support small and local businesses.
You also take Basque to HOTA Markets. What’s it like bringing your cheesecakes to a market setting compared to your store?
The markets are a lot of fun. The early morning is a bit sleepy, and we usually get a few chuckles when we suggest cheesecake for breakfast at 6:30 on a Sunday morning. It doesn’t take long to get hectic, especially on holidays like Mother’s Day and Christmas Eve. We only sell the original cheesecake at the markets for this reason, while at the shop there’s a much larger range, as well as coffee, wine, savoury food and a totally different style of service. The markets open regardless of weather and we have some incredibly loyal regulars who some out to support us even in the rain. The best part of HOTA markets is the sense of community among the stall holders. They’ve really welcomed us with open arms!
Do you have a personal favourite flavour or variation of your cheesecake?
While I do love experimenting with all the different flavours, I can’t go past the original Basque Cheesecake. It’s a modern classic for sure and the simple combination of flavour and texture is what it’s all about for me. My favourite dessert on the menu is actually the lemon tart. It’s a recipe I’ve worked hard to perfect, so I’m very proud of it. It’s a textural delight!
What’s next for Basque? Any new flavours or concepts in the works?
I’ve always got so many ideas racing around my head that it can be hard to choose what to focus on. I feel it’s definitely time for a new cheesecake flavour, and at the same time evenings at the shop are becoming popular so I’m looking to expand our savoury menu. We just launched an oyster special on Thursdays and we’re currently doing a coffee pop- up with Willy’s Beans seven days a week. So there’s always something going on which keeps things exciting. We’ve got big plans to introduce High Tea in the coming months (but you didn’t hear it from me…) and I am SO excited for that.
What are your Gold Coast favourites?
Café/coffee spot: Vector Coffee in Southport, really good coffee and a well executed menu.
Restaurant: Social Eating House in Broadbeach, though there are still a lot on my list to try!
Bar or place for a drink: easy – Cantina in Mermaid Beach. Amazing venue run by passionate people
Beach: Currumbin, especially at sunset
How do you choose to spend your days off?
On my days off I really take it easy. I’ve been pulling some big hours since we started and I need to take care of myself. I try to eat well and practice mindfulness, and I love a good bath house session. When I’m feeling adventurous we’ll take off for a camping trip or hike and we almost always spend time checking out a new cafe, bar or restaurant. I’ve got a beautiful kitty who waits for me at home so there is plenty of snuggling happening on my days off too.
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.
If there’s one thing Executive Chef Paul Smart knows, it’s how to serve up pure culinary magic—both in the kitchen and across the Gold Coast’s thriving food scene. With an impressive career spanning world-class hotels, a victorious stint on Iron Chef Thailand, and now leading the charge at JW Marriott Gold Coast Resort & Spa, Chef Paul is a true maestro of flavour.
From his must-try Moreton Bay Bug Dumplings at Citrique to his love of gnocchi nights with his kids, we caught up with Paul to chat all things food, family, and the ever-evolving Gold Coast dining scene.
How long have you been a Gold Coast local?
I have actually been a Gold Coast local on two occasions: between 2007 and 2011, and again from 2020 to the present. I’ve enjoyed being a Gold Coast local even more this second time around.
What do you love the most about the Gold Coast?
What I love most about the Gold Coast is the incredible variety it offers. It’s a perfect blend of amazing beaches and lush hinterland, offering the best of both worlds. And of course, the warm weather is a big plus!
Tell us a bit about yourself.
I am a professional chef, classically trained as an Apprentice Chef from 1996 to 2000. I studied cookery III and IV at Regency Park TAFE in Adelaide and completed my Front-Line Management course at William Angliss College. I further honed my skills in England at the famous Ritz London before returning home to manage kitchens with Accor Hotels for 15 years. This included four years at Sofitel Gold Coast Room 81, the opening of Sofitel Bangkok, and my first role as Executive Chef, which lasted seven years. I also spent three years in Vietnam at Sofitel Metropole Hanoi before coming back to the Gold Coast to join JW Marriott as the Executive Chef. In terms of my personal life – I’ve been happily married to my wife, Grace, for over 12 years, and we have two young boys who were both born in Bangkok but now study here on the Gold Coast.
Where do you draw your inspiration from when creating menus for Citrique?
My inspiration for creating menus at Citrique primarily comes from locally sourced ingredients. I work closely with our suppliers and producers to gather the freshest, most seasonal produce. Then, I think about how I can present these ingredients in a visually appealing way while enhancing their natural flavours. Temperature and texture are also important elements, as every component needs to come together to create harmony in each dish.
Which dish on the menu would you recommend as a must-try when visiting Citrique, and why?
I would highly recommend trying the Moreton Bay Bug Dumplings. The dish balances all its components beautifully. The dumplings are filled with a Bay Bug mousse infused with kaffir lime, while the bugs are grilled and glazed with chilli jam. The bisque sauce ties everything together, and it’s finished with herb oils and baby herbs from our JW Garden here on site. It’s a perfectly balanced combination of flavours and textures.
What is your favourite dish to cook at home?
My favourite dish to cook at home is definitely gnocchi as it’s one where I can get the kids involved in the process. They crack the eggs, grate the parmesan, and roll the potato gnocchi, while I prepare the sauce. It’s a dish that warms the soul both during preparation and when it’s served at the dinner table. The boys have so much fun trying to make each piece perfect, and it’s a great way to teach them important base recipes for the future.
What career achievement are you most proud of?
Winning Iron Chef Thailand was a huge career boost and helped me step into the role of Executive Chef in Asia. However, the achievement I’m most proud of is earning a Chef Hat for Citrique for the first time. The entire team was ecstatic, and it was a special moment for both me personally and the whole team.
What do you think about the hospitality scene on the Gold Coast?
Having experienced the Gold Coast dining scene on two separate occasions, I can confidently say that it has raised the bar significantly over the years. I’m proud to be part of this growth. There are now so many more dining options, with talented chefs and service teams throughout the region. We all help each other push the boundaries and improve year after year. An initiative that I’ve spearheaded is the JW Marriott Gold Coast Culinary Stars Showcase which is all about putting the Gold Coast on the culinary map and showcasing the diversity of the hospitality scene here.
What are your Gold Coast favourites?
Café/Coffee spot: If it is not from my work during working hours then it’s Bam Bam Bakehouse.
Restaurant: Anekawa, Eddy & Wolf, and North Room are some of my favourites.
Bar or place for a drink: HOTA’s Exhibitionist Bar is a fantastic place for a nightcap, offering amazing Negronis and Tommy Margaritas to get the night going.
Beach: Now that we have a dog, we enjoy going to Palm Beach, Main Beach, or near Mermaid/Nobby Beach.
How do you choose to spend your days off?
On my days off, I love spending time with my family. We often head to the soccer field where I practice shooting goals with my two boys. We also enjoy swimming in the pool, going to the beach, or discovering new spots in the hinterland on walking trails or bike rides.
Ahhh Chirn Park, you’re the northern GC’s answer to Burleigh…minus the traffic and with an intimate village vibe. Embracing its increasingly trendy rep, Chirn Park is welcoming more and more cool/interesting/unique businesses to this once underrated neck of the woods.
Being the fans that we are, here are 10 reasons why locals…and not so local locals….are flocking to Chirn Park en masse!
Basque
As it stands, the humble cheesecake is a universally beloved sweet treat that few desserts can rival. And when it comes to rivalries, few can contend Basque’s heavenly cheesecakes. We’re fast approaching two years since this artisan bakehouse arrived in the north city burb, yet they’ve become a fast fixture on dessert plates of locals and passerbyers alike. They do many great things, but pairing cheesecake with champagne may just be their finest idea. Once savoured, you’ll forever be at the mercy of their scrumptious slices. You’ve been warned.
Where: 33b Musgrave Avenue, Southport
Walk Ins Welcome
This double-establishment beauty may just be the coolest hangout on the Gold Coast for tattoo fiends and ink dabblers alike. It’s a bar, adjoined to a tattoo studio by a flash art-lined corridor. The fit-out is like a retro time capsule with pinball machines, classic arcade games and walls filled with artwork and tattoo flash; a collection of the founder and his team’s work over the years. They have a cocktail menu that makes you want to work from top to bottom, coupled with Connect 4 and Jenga available for some light-hearted fun. The allure of yet another tattoo begins to brew once again…
Where: 3/37 Musgrave Avenue, Southport
Quan 55
‘Quan’ is Vietnamese for bar, so no prizes for guessing what this Chirn Park fave serves! Host and owner Wynn serves up the same food as she does at home, even using her mother-in-law’s treasured 20-year-old crock pot! Now that’s authenticity personified! It boasts fabulous food and cocktails and ambience galore, thanks to the awesome interior and never-ending rotation of bums on seats.
Where: 4/55 Brooke Avenue, Southport
Cruize Espresso
It was love at first sight when we spotted the adorable logo alone. With a beautiful soft colour palette, swoon-worthy serve-wear, phenom wall art (Jai Vasicek, we see you…everywhere) and the instagrammable “I love you a latte” neon sign, the menu is as delicious as the fit-out. Think modern brekkie and lunch dishes beautifully presented with pretty-as-a-picture floral garnish, epic coffee, and the friendliest service in the land.
Where: Shop 6/37 Musgrave Ave, Labrador
Little Barista Espresso Bar
Looking for a consistently high-quality caffeine hit, all day breakfast or lunch? Call off the search coz Little Barista delivers all of the above. Perched in arguably the most prominent corner position in Chirn Park, this rustic coastal gem is always buzzing. You can smell the glorious aroma of award-winning brews as you walk up the street, and don’t forget to bring Fido as pooches are welcomed with open arms.
Where: 3/39 Musgrave Ave, Labrador
ATTO
Serving up serious Seoul food (pun intended), ATTO is one of Gold Coast’s newest Korean Cuisine machines. They too have decided to call Chirn Park home…to all y’all Northern residents, we’re starting to get a little envious of you now. At ATTO, you’ll find authentic and elevated East Asian eats and stone cold Sapporo on tap- a fine duo indeed. Sink your teeth into their charcoal grilled free range pork jowl with enoki mushroom, garlic, chives, hot english mustard and soy jus or the crispy eggplant made with sweet n sour doenjang sauce, grapefruit, and sesame seeds….just some recs.
Where: Shop1/55 Brooke Ave, Southport
5B2F Bakehouse
If you’re mad for a bakery, and seriously who isn’t, step this way and tell us you’ve had better! When it’s brought to you by the renowned pastry chef extraordinaire, Moonsun Yoo, you know you’re in for a real treat– classic French pastries and artisan sourdough for days. One look in the cabinet filled with THE most spectacularly crafted baked goodies and you’re sold. Consider us buttered up.
Where: 55 Brooke Ave, Southport
Daark Espresso
It’s known for its exceptional coffee, and as a go-to for the professional brunching set (aka, well worth the queue) is Daark Espresso. The nosh is truly next level, from the Salmon and Feta Croquettes to the Southern Chicken Fried Waffles and everything in between; bagels, crumpets, acai bowls, you name it. Pull up a pew inside this rustic gem, or opt for a table outside on the wraparound balcony. Add a super buzzy vibe and friendly staff and you can why it’s a Chirn Park institution.
Where: 2/41 Musgrave Ave, Labrador
Ground & Sound
Perched at the end of a street-art adorned alley, lies this offbeat café-come-bar, a cosy space combining two of life’s greatest pleasures: music and coffee. By day, they serve up specialty single origin PNG caffeine. By night, a mix of entertainment including local live acts, stand up comedy, music trivia nights, and open mic action for your Sunday sesh pleasure. What a vibe!
Where: 6/23 Musgrave Ave, Chirn Park
Moss n Stone
Moss n Stone offers the freshest and most on-trend blooms, arriving in-store daily. Delivering to all areas of the Gold and Tweed Coast, there are flowers and foliage for all occasions and persuasions. Also stocking an exquisite range of giftware, babywear and homewares, it’s your one stop shop for all things lovely, with a hint of uniqueness.
Where: Unit 4/41 Musgrave Ave, Chirn Park
Words by Chelsea Ipsen
