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Recipe: Chocolate and Oreo Cheesecake Brownie

By Nathan Hay at Southport Sharks.

By Nathan Hay – Sous Chef at Carmody’s (Southport Sharks) and menu designer at Aviary Rooftop Bar and Cabana Bar.


Brownie base
300 grams dark choc buttons
250 grams brown sugar
180 ml canola/ vegetable oil
5 eggs
8 ml vanilla essence
50 grams cocoa powder
130 grams self raising flour

300 grams cream cheese
40 grams caster sugar
2 each eggs
7 ml vanilla essence
15 ml lemon juice
1/2 packet Oreo cookies


  1. Pre heat oven to 150c, line a brownie tray with silicon paper.
  2. Melt chocolate over double boiler/ in microwave until smooth
  3. Combine sugar, eggs, vanilla and oil in a stand mixer and whisk until pale in colour
  4. Add melted chocolate with mixer running
  5. Sift cocoa and flour into the mixture and incorporate well.

1. Blend all ingredients (except Oreos)

1.Swirl cheesecake mix into brownie batter and garnish with crumbled Oreo biscuits
2. Pour into lined brownie tray and bake at 150c for 25-30 mins (centre will still be moist, allow to chill before portioning)

Recipe: Apple Pudding Pots

This is the perfect pudding for those nights at home after dinner when you feel like a little something sweet but need it to be quick and easy! Whip them up in no time at all and indulge in some delicious fruity goodness.


2 apples, peeled
1/2 cup coconut milk
1/4 cup coconut flour
3 eggs
4 tablespoons natural maple syrup
2 tablespoons coconut oil
1 teaspoon cinnamon

Drizzle natural maple syrup, optional


Pre-heat the oven to 180 degrees celsius and prepare 4 ramekins by greasing the dishes with olive oil. Peel and slice the apples and put aside.  Place all the other ingredients in a large bowl and whisk until combined. Add the apples to the batter, leaving four apple rings for the topping. Mix the apples through the batter. Pour batter into the ramekins, place an apple ring on top and place in the oven for 10 minutes.

Serve the pudding hot with a drizzle of natural maple syrup.

Preparation time 7 minutes
Cooking time 10 minutes
Serves 4

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

Recipe: Banana and Cinnamon Muffins

There’s nothing better than a sweet, mid-morning treat to boost your spirits. These muffins are absolutely delicious, healthy and so easy to whip up.

1 cup dried dates
2 ripe bananas
1⁄2 cup coconut flour
2 teaspoons of cinnamon
1 teaspoon of baking soda
Pinch of salt
5 eggs
2 tablespoons of coconut oil
1⁄2 cup of water
1 teaspoon of coconut oil (for greasing muffin pans)

Preheat the oven to 180 degrees celsius and grease a medium sized 12-hole muf n pan with coconut oil. In the food processor, process the dates and coconut our until it is nely blended. Add the bananas, cinnamon, baking soda and salt; process until combined. Then add the eggs, coconut oil and water, and process until well combined. Pour the batter into the muffin pans and place in the oven. Bake for 20 minutes or until they spring back when you press on the top of them. Top with fresh banana or serve plain.


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

Recipe: Berry and Coconut Omelet

1⁄2 cup fresh or frozen berries (defrosted)
2 eggs
2 tablespoons of coconut milk
1⁄2 teaspoon of coconut oil
Sprinkle of cinnamon
Sprinkle of nutmeg
Drizzle of honey
Berries to garnish (optional)
Coconut yoghurt (optional)

In a small bowl, whisk the eggs, coconut milk and a sprinkle of cinnamon and nutmeg until combined. Heat the coconut oil in a small pan over a medium heat on the stove. Pour the whipped egg mixture into the pan. As the edges cook, shift the egg into the centre, letting the runny egg mixture run out to the edge of the pan. Place the berries on top of the egg in a line through the centre of the egg and let the egg set. Fold over each side of the egg on top of the berries. Slide the omelette out onto a plate and top with fresh berries, coconut yoghurt and a drizzle of honey.

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

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