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Recipe: Chicken Zoodle Soup

Ingredients

  • 1 chicken breast
  • 3 zucchinis
  • 2 carrots
  • 1 litre of chicken stock
  • 1 onion
  • 1 garlic
  • 1 sprig of parsley
  • 1 tablespoon of olive oil

Method

Finely dice the onion, crush the garlic and peel and dice the carrots. Cut the chicken into strips and set aside. Place a large saucepan on the stove over a medium heat and add the olive oil. Saute the onion & garlic for 3 minutes then add the chicken stock. Add the diced carrot, chicken and sprig of parsley. Simmer on the stove with a lid on the saucepan for 20 minutes. In the meantime, peel the zucchini to remove the green skin. Spiralise the zucchini and set aside. When the soup is cooked add the zucchini noodles let the soup rest for 5 minutes. Serve into four large bowls.

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

6 slurp-worthy Gold Coast soup spots

We’re pretty spoilt on the Gold Coast with an average of 245 warm and sunny days a year and a laughable 100 days of ‘winter’. However, as soon as those temperatures drop (which it has been recently, boo), you’ll be diving into your doona and pulling on your scarf and UGG boots quick smart.

To make sure you’re as warm as can be, we’ve found the top spots to get souped up this season.

SIFU
Soup might not be the popular choice at your local Chinese restaurant but at SIFU, it’s a must-taste. In particular the Hot and Sour Seafood Soup with Mooloolaba prawns, squid, scallops, shiitake mushrooms and carrots is to die for and will certainly warm those chilly insides.
Where: Crowne Plaza Surfers Paradise, Cnr Gold Coast Hwy and First Ave, Surfers Paradise

D’arcy Arms
It’s a well known fact that Irish people are quite fond of soups and stews filled with tons of meat and veggies to keep their energy up for those epic Guinness drinking sessions. As expected the team at D’arcy Arms serve up a mean traditional Irish Stew, served with crusty bread. It’s perfect for those chilly nights to be sure, to be sure.
Where: 2923 Gold Coast Hwy, Surfers Paradise (between Aubrey and Frederick Streets)

The Sandwich Bros
The best soup you’ll find on a budget, The Sandwich Bros are serving up the goods for a measly $8 a bowl with a side of crusty bread. Could there be anything better? They change their flavours up daily and have featured the likes of pumpkin and potato and bacon of late. Run don’t walk.
Where: 38 Cavill Ave, Surfers Paradise (the Gold Coast Highway end)

Brio Emporium
While bone broth might not be something you’d usually go for, it’s actually pretty damn good (particularly at Brio Emporium) plus its super healthy and the best immune booster you’ll find this winter. Grab a cup for on the go or stock up your pantry and by a saver pack for the whole family.
Where: 5/2623 Gold Coast Hwy, Broadbeach (opposite Pacific Fair)

The Fish House

Double Barrel Kitchen
For an intriguing twist on the humble soup head to Double Barrel Kitchen. Their version is a Gumbo Cob from the Chefs’ family recipe book. It’s Creole Chicken Broth with Cajun spices, chicken okra, chopped chorizo, veggies and rice served INSIDE a crusty cob loaf. What more could you want this winter?
Where: 64 Karbunya St, Mermaid Waters

The Fish House
If you’re keen to splurge on a spectacular soup, The Fish House is the place to go. A crowd favourite is their super tasty Lemony Fish Soup with John Dory, dill and extra virgin olive oil. Get a group together and go for the banquet because who could ever stop at soup!
Where: 50 Goodwin Terrace, Burleigh Heads

By Kirra Smith

Recipe: Chicken curry

INGREDIENTS
500 grams of sliced chicken breast
1 capsicum, chopped
2 long red chillis
1 onion, roughly chopped
3 cloves of garlic
1 cm piece of ginger
Handful of fresh coriander
1 teaspoon of cumin powder
½ teaspoon of cinnamon
½ tablespoon of ground turmeric
2 tablespoons of tomato paste
½ cup of coconut milk
1 tablespoon of olive oil
Salt to taste

INSTRUCTIONS
Place the red chillis, onion, garlic, ginger, cumin, cinnamon and ground turmeric into the food processor and blitz until it makes a smooth curry paste. In a large saucepan or wok heat the olive oil. Add the curry paste and cook in the oil for three minutes, stirring the whole time. Add the tomato paste and stir to combine. Add the sliced chicken and the capsicum, stir into the paste allowing to cook in the paste for a few minutes. Slowly add the coconut milk and combine all the ingredients. Allow to simmer on a low heat for 20 minutes. Serve on cauliflower rice.

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

Bine Bar & Dining x I like ramen

Popular Nobbys Beach hangout Bine Bar & Dining has teamed up with the Gold Coast’s latest market hoppers, I like ramen, to bring tasty vegan ramen to the people.

Every Tuesday night Bobby and the I like ramen team will takeover the Bine kitchen to offer an entrée of panko crusted mushroom bites and three types of ramen.

Kimchi ramen – noodles served in a spicy kimchi broth, topped with fried tofu, house made kimchi, green onions, roasted seaweed and black sesame.

Mushroom ramen – noodles served in a rich shiitake broth, topped with smokey portobello strips, green onions, fried shallots, roasted seaweed and white sesame.

Chicken ramen – noodles served in a vegan chicken broth, flavoured with sesame oil and served with vegan chicken strips, green onions, roasted seaweed and black sesame.

I like ramen will be popping up all over the Coast at night markets, but the meantime, head down to Bine Bar & Dining next Tuesday night from 4pm

HOURS: From 4pm to 10pm Tuesdays

LOCATION: Bine Bar & Dining, Chairlift Ave, Nobbys Beach

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