French twist for breakfast
THE French are not usually known for their breakfasts but they will be once diners have tried the fancy fare at this Cairns eatery.
C’est Bon owner Nicolas Devic had been thinking about introducing a third meal to his Lake St restaurant’s already popular offerings since mid last year and from Monday, Cairns foodies can tuck into exotic delights such as stuffed mushrooms, duck with cheesy C’EST Bon will be open for breakfast from Monday from 7am seven days a week. Staff have been doubled to service the new menu. Dishes are $19 for a full size and $11 for a tasting size. potatoes, apple doughnuts and even creme brulee.
“We’ve been trying to see what else was on the market and make sure we’re not doing the same thing,” Mr Devic said.
“We want to be different. Some of the things we’ve got, such as the duck or the omelette and the garfish are already popular items on our a la carte menu and we thought they’d go well at breakfast too.
“People have been reacting very well to our announcement on social media.
“The best thing is the creme brulee which we’ve used as a substitute for yoghurt. It comes with granola which is healthy and the brulee which is not. It’s a little bit naughty.” MOSSMAN Mill’s future has become a knotted rope in a political tug-of-war contest between the state and federal governments.
Each of the legislative tiers is hurling stones over the other’s funding to allow growers to buy back the mill and save it from closure.
State Development Minister Cameron Dick stood in Queensland Parliament this week to chastise Leichhardt MP Warren Entsch for failing to deliver the $20 million lifeline he had promised.
“They said they want a positive business case,” he said. “We have got that. “Still there is no money from the Federal Government.
“They wanted a co-contribution from the State Government.
“We have given them the $25 million and still nothing.”
Mr Entsch told the Cairns Post there had been an issue with the money – the funding stream it came from meant it could not be used for day-today operations like wages, which the farming co-operative Far Northern Milling needed – but that had since been fixed.
“We found a more flexible funding bucket, of exactly the same amount, to allow them to do what they need to do,” he said.
Mr Entsch claimed the State Government’s fund had the same constraints as the Federal Government’s original contribution, but only one of the two opted to fix the issue.
He said it would take about a fortnight for the money to come through.
“The net result is that they’re in an excellent position,” he said.
Far Northern Milling has big plans for the mill including the development of the Daintree Bio Precinct complete with low-impact, high-valueadding processing facilities to get the most out of sugarcane.