CAFE SURF­ING

SAM­PLE FARM­HOUSE FRESH FARE AT COOLANGATTA’S CUTEST CAFE

The Gold Coast Bulletin - Gold Coast Eye - - EAT - WORDS: DENISE RAWARD

Owner Ben Mof­fitt grew up on Rock­leigh, the fam­ily dairy farm near Bega, NSW, so un­der­stands the ethos of know­ing where your food comes from. He de­scribes his fare as “Aussie brunch” with a twist. “We love ex­per­i­ment­ing with dif­fer­ent in­flu­ences, es­pe­cially Asian,” he says. “We also love fer­ment­ing, pre­serv­ing and pick­ling to help us get the most of our sea­sonal pro­duce and add in­cred­i­ble flavours to our dishes.” One of the favourites is avo on sour­dough with sauer­kraut, beet­root hum­mus, goat cheese and dukkah. Healthy types like the break­fast greens with charred kale, quinoa, brown rice, avo, mi­cro co­rian­der, truf­fle oil and a poached egg or the acai bowl with ve­gan and gluten-free gra­nola, co­conut yo­ghurt, lemon balm and sea­sonal fruit.

Rock­leigh’s cof­fee is roasted by Gabriel Cof­fee in Syd­ney. For afi­ciona­dos, the Monte Carlo blend has hints of caramel, dark choco­late and fruits. For black and fil­ter cof­fee, Rock­leigh serves a ro­tat­ing ros­ter of sin­gle ori­gins.

Break­fast ranges in price from $6 to $20. A stan­dard cap­puc­cino is $4.

Ben de­scribes Rock­leigh’s decor as “coastal farm­house”. The prime po­si­tion is un­doubt­edly the out­side ta­ble un­der the tree but he prom­ises the in­door ta­bles of­fer a wel­com­ing, re­laxed vibe per­fect in any weather.

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