Good food gets bet­ter

En­joy mod­ern Mex­i­can with a hu­man­i­tar­ian twist

Whitsunday Times - - CHILL -

IT’S mod­ern Mex­i­can and it melts in your mouth.

Eve­lyn Cartlidge, the owner of Zam­brero in Can­non­vale, is proud to be part of a fran­chise with a so­cial con­science.

Sure, Zam­brero makes de­li­cious food at the right prices, but the restau­rant chain also do­nates a plate of food to some­one in need ev­ery time a bur­rito or bowl is sold.

So think of the good you are do­ing when you make the choice of slow-cooked chicken, beef or pork on your wheat-based tor­tilla.

As you choose if you want beans or rice, imag­ine some­one in the third world chow­ing down.

When choos­ing the fresh tomato or corn salsa to pack some punch to your bur­rito or tor­tilla, think about the pos­si­bil­ity your choice has ac­tioned.

Top­ping it off with ei­ther a chilli, gar­lic or bar­be­cue sauce made ex­clu­sively for Zam­brero, con­tem­plate giv­ing the gift of life.

Eve­lyn said the open­ing of the Can­non­vale Zam­brero restau­rant a year ago was her first foray into busi­ness.

What at­tracted her to Zam­brero was the eth­i­cal busi­ness model and, of course, the food.

“They have been great to deal with, a re­ally pas­sion­ate team. Their en­ergy sucks you in and their pos­i­tive attitude is in­fec­tious,” she said.

“And ob­vi­ously the plate for plate ini­tia­tive was a big push.

“There are not many places you can buy a plate of food and feed some­one else for a de­cent price.”

Pop in and say “hello” to Eve­lyn and the team in the Reef Plaza in Can­non­vale.


HELP­ING OTH­ERS: Owner of Zam­brero Can­non­vale, Eve­lyn Cartlidge, with a beef tor­tilla.

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