Cookies, pizza, burgers, donuts… food just tastes more delicious when it’s round #facts. And if the mere mention of these god-tier circular greats already has the tastebuds tingling, strap in, because it’s about to get a hole lot better. Gold Coasters, donut delay, it’s time you meat Burg World.

Officially open as of September 30, get ‘around’ the new spot sending the Northern GC into a daze glaze, an un-bun-lievable new gourmet burger and donut joint also dishing up a signature creation that will no doubt have tongues simultaneously wagging and watering (and cholesterol spiking).

Cardiologists, look away now.

Because Helensvale’s new gourmet burger joint on the block, Burg World – is also set to roll out a signature dish combining not one but two GOAT’s of the rotund-eats hierarchy, burgers and donuts, into one epic franken-food creation. Cheesus take the wheel.

For dynamic doughnut duo doing their very best to convince us the best things actually come in round packages, Darren Kelly & Stacey Kelly are on quite the roll. Burg World is not their first foray into the realm of decadent eats, as the husband and wife team have already been slingin’ some very sweet spherical treats from their Daisy Hill gourmet doughnut shopfront – Doughnut World, going on 3 years now.

As luck would have it, it was the second birthday bash for their first venue which inspired the new concept, the lightbulb moment crumbing to them after the masterminds (or madlads, depending on how you look at it) dreamed big and dished up a special donut-burger creation in honour of the occasion. The creation was such a hit, that the pair was inspired to combine a one-stop burger and donut shop.

And #holeyeah they did.

Tactically taking up residence in the same neighbourhood as the GC’s theme park circuit, Darren and Stacey hope to add one more stop to the list of must-do northern attractions (hence the name Burg ‘World’). Which will no doubt soon become a superhero-worthy side quest for famished visitors and locals alike to refuel after a jam-(donut)packed day of thrills and spills.

After struggling to secure trades to complete the fitout, the duo have ambitiously taken on the fresh new fitout for Burg World themselves (admittedly with a little help from fam, friends and the university of Youtube, #thankyouinternet).

The new space offers indoor and outdoor dining for 25+, with a vibrant lavender and red colour palette offset by the perennial cafe classic combo: white subway tiles and black pendant lighting. The resulting aesthetic is giving ‘modern diner, but make it fun’, with plenty of plush red booths at which peckish visitors can perch (before subtly farewelling ye olde pantaloon top button).

To satisfy both our morbid curiosity our salty-sweet cravings, new venue will be smashing out the the flagship dish: Doughnut burgers stacked with smash burger patties, cheese and pickles all devilishly sandwiched between glazed donuts masquerading as buns. Smash or pass, indeed.

Though purists less keen for a dinner and dessert hole-in-one can of course opt to savour their salty and sweet treats separately, with the range of Doughnut World classic flavour-ites on offer at the new venue. Also available will of course be the usual burger joint suspects such as fast-food style chicken, chippies and boujee burgers sans the sugar-rush, like the classic Cheeseburger (to pickle, or not to pickle – that is the question?)

A rotating burger menu of monthly specials starring a different burger inspired by flavours from around the globe offers plenty of incentive to make this little pit-stop a very regular occurrence (as if the call of those delectable donut cravings wasn’t already reason enough).

And if you’re still yet to sate those salty-sweet cravings? If the Biscoff Thickshake to wash it all down doesn’t do it, nothing will.

Where: 20 Siganto Drive, Helensvale
When: Tuesday – Saturday 11am – 8pm

Words by Kellie Leader.
Images by Carly King.

Over the last few years, there has been a hole lot of changes for the now happening 4221 postcode, with the recent addition of its own specialty sanga spot, UE Bagels proof of a ‘full circle’ moment for the formerly sleepy suburb of Palm Beach.

And hole-y moley, there’s a good chance we’re about to eat our body weight in beachside bagels, whether we’re bready or not.

Sandwiched between a coupl’a beloved Palmy haunts, UE Bagels has expanded from it’s OG Varsity Lakes location – taking up residence in the same block as Ritual Yoga & Pilates and The Collective.

Resulting in a very convenient side quest for all our pre-beach brekkie bites and obligatory post-pilates pick-me-up’s (perhaps, a little too convenient?).

So if you do happen to see our sweaty, messy-bun-sporting selves slinking limping across the road to UE, no you didn’t.. we’re just trying to up our hole foods intake, yes?

And if you’re not familiar with the names Mitchell Barling & Emily Hugo, you might well know the faces, as the duo behind the GC’s unofficial hook up of boujee bagels for several satisfying years now.

The pair of beloved bagel bringers have both channelled their extensive, well-traveled hospo backgrounds into the mouth watering venture.

With Mitch most recently spending a stint as the Cubby Bakehouse commis chef prior to embarking on the humble beginnings of UE Bagels – distributing deliciousness schmear and far from the confines of their faithful food truck.

A forced return from aboard mid-panny (pandemic, not panini for anyone else with #breadonthebrain) took a fortuitous turn, with the duo taking the opportunity to dream and scheme their next move on Mitch’s family farm in Killarney, with the picturesque property ‘Upwey’ inspiring the namesake ‘Upwey Eats’ aka UE Bagels.

With their sights firmly set on some fresh (bae)goals, the pair quickly bounced back to rise to the challenge of bringing us a daily staple from their travels, the traditional North American bagel.

Which is our kinda souvenir, tbh.

With a passion for providing fresh, affordable food and an emphasis on sourcing local ingredients where possible, it didn’t take long for word of these signature sandos to get a ‘round’.

Starting with small with events and home deliveries, later taking up residence on the GC market circuit (The Helensvale Farmers Market, later followed by Burleigh Farmers Markets). With a following of besotted bagel devotees in tow, the pair was able to realise their dreams of a brick and mortar space for their bag-ass biz late last year.

The Varsity location is the heart and soul of the business, where the bagels are pumped out every morning from 3am.

The success of the spot spurred Mitch and Emily to further expand, settling on Palm Beach as the seaside sister-site for UE.

Adding “We always wanted to be close to the beach and in a thriving local and holiday community.”

And well, #missionaccomplished guys.

The vibe for the new location is a cosy industrial style cafe, a sunny spot bready and waiting with ample street-side and indoor seating for our still-salty selves to sidle up and refuel post dip.

The ever-chic combo of black, white and wood is familiar and welcoming, with a wrap-around timber counter, classic subway tiles and polished concrete floors to bring the fit out together.

While the space might be a welcome reprieve for beach-goers from the summer sun, the menu will be of equal interest for hungry tums.

Soley holey focusing on their speciality of house-made bagels, there’s an array of savoury and sweet options with which to load ‘em up.

Keep it simple with a choice of Spreads, such as the classic Cream cheese – or if you’re feeling rather ravenous, go the whole hog with a Pulled Pork Bagel, loaded with Braised Pulled Pork Served on a Bed of Coleslaw topped with our Cola BBQ Sauce.

Purists need look no further than the Everything Bagel and if you’re feeling a little extra, the Loaded Lox Bagel with Smoked Salmon, Cream Cheese, Sliced Red Onion and Capers on your choice of House-made bagel.

(Honourable mention to the the decadent S’mores French Toast Bagel for the fellow sweet-tooths among us).

Of course, those sweet little buns are not all they’re slinging, with the sando selection all perfectly complemented by the usual array of cafe-style bevvys with which to quench your thirst.

The crew will be plying us with our preferred style of caffeine in the form of hot, chilled and filter and the signature UE Brew Coffee Blend.

Shut up and take all our dough already.

When: Mon- Sat 6am- 1pm & Sunday 7am-12pm (or sold out)
Where: 5/10 Palm Beach Ave, Palm Beach

Words by Kellie Leader.
Images by Mathilde Bouby.

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)

Words by Kellie Leader.
Images by Mathilde Bouby.