Tom & Jerry's Triple Deluxe Burger, Vancouver BC Photo by Lillian Ferreira

Quest For The Best There is no lack of people who have asked to do the stories on which restaurants on the Sunshine Coast have the best food, prices, specials, atmosphere, etc but that privilege is held with iron teeth by Martin Dodds. Of course the Sunshine Coast is a big place, and if any fellow diners eat something absolutely fabulous we'd love to hear about it at goingcoastal@telus.com so we can eat it too, as well as pass on the good news to others. Hunting through BC's Sunshine Coast for the divine meal... such hardship!

Cheesecake

Oh bliss. Of course I won’t claim cheesecake is for everybody, so to all of you who can’t stand the stuff I humbly offer to take any servings that would only upset you. Oh bliss!

Cheesecake is like a pie built for boy scouts by parents having a calorie fit. The cheese is from cream cheese - not from cheddar. The cream cheese is added to a healthy amount of sugar and butter and, if you dare, chocolate. This filling is spread inside the pie crust which is not made of pastry, but of graham-cracker crumbs. It is then up to the creator to add whipped cream, liqueur, fruit syrup, chocolate shavings, or a giant coronary to the top.

In case the point hasn’t come across yet, cheese cake isn’t “politically correct”. It tends to be high in fat, high in calories – high in everything your doctor and dentist warn you about, but secretly want you to have so you have to visit them more. A well made cheese cake is great even in a small sliver, small enough to not tip the food pyramid too much, but where would be the fun in that?

Different cheese cakes vary in heart-stopping ability depending on ingredients, with obvious substitutions coming in low-fat cream cheese or margarine instead of butter. There can be no doubt that organic kitchen wizards will take a crack at this delicious challenge, although at the time this was written there was no cheesecake in Roberts Creek.

The choices for cheese cake on the Sunshine Coast are large, and run from using orange as an ingredient to using chocolate throughout every layer. Picking the best was based on flavor, price, and durability. One of the methods for lightening up for a lower-calorie cheese cake is to whip the filling up in such a way as to make it foamy. This does make it “better” for you than its denser counterpart, but means if you try to transport it the result will be a smear speckled with crumbs around the inside of the container.

Pack Ratt Louie’s Grill in Gibsons wins the title for best cheese cake on the Coast with their New York-style slice (with the Waterfront’s slightly less-sweet New York style cheesecake a close second). This cake is a solid desert, and is part of a team as Pack Ratt’s also has the biggest cheesecake flavor range on the Sunshine Coast. Christmas time has the cook baking a gingerbread nuanced type, while Thanksgiving rolls out a pumpkin/cranberry dish. Needless to say it is hard to look at the dessert case and escape alive.

Since Pack Ratt’s regularly schedules live music, consider dropping in of an evening for a slice of plain, berry, or caramel-topped cheesecake and beverage, and a little light jazz, blues, folk or funk. (Pick up a Pack Ratt’s entertainment calendar next time you’re at the Sunnycrest Mall, or check our Event Listings pages). Sweet stylings for body and soul!

Pack Ratt Louie/s Grill
on the west side of the Sunnycrest Mall
#3 – 900 Gibsons Way, Gibsons BC
604-886-1646
packrattlouies@dccnet.com

Review by Martin Dodds

Marcia’s Mahvelous Martinis

It’s a surprise to me to find martinis (a drink I normally associate with the smell and probably flavour of lighter fluid) tasting good. At Marcia’s Entertainment Restaurant (“Fabulous Food, Marvelous Music, Romance, Adventure, Fierce Friendships… and Did We mention Love?”) their signature Eclectic Electric Martini is Coastal mellow at its best: pear vodka, lime cordial, and fresh mint – fantastic for sipping while watching the light from the setting sun refracting through the glassware hanging in the windows.

Marcia Forst is one of the Coast’s originals, as unique as her drinks and her restaurant. A gifted chef who specializes in Mediterranean/Middle Eastern cuisine, she’s also a strong supporter of the arts and a fine comic actress with the Driftwood Players. Marcia’s Bistro opened quietly late in 2007 and has quickly picked up a loyal clientele who refer to it as Marcia’s Pink Party House. Intimate and funky, an evening at the Bistro has a house party atmosphere, with guests mingling and conversations shared against a background of good food and really amazing drinks.

Of course it is no surprise that the best place for outrageous drinks is Marcia’s as she has originality in her bones – breathes and radiates it (even if she seems to have escaped from an episode of Absolutely Fabulous). The Pink House in Gibsons Landing on Gower Point Rd has been one of the more startling structures on the lower Sunshine Coast for years, standing out in intense contrast to the muted colours around it. Inside you might wonder if you are on the Sunshine Coast or Morocco; Marcia has decorated according to her tastes, which include influences from the Mediterranean, Middle and Far East. These influences carry through to the dinner menu, which varies daily according to availability of fresh, local (usually) ingredients and Marcia’s creativity.

Drinks are served in glassware as eclectic as the décor (mine featured fish painted on the side – a nice Pisces effect for the month – and while the emphasis is on martinis in bewildering variations, non-alcoholic “mocktails” are in good supply and presented with equal flair. From the first sip, expect personality. Marcia’s creation was like a melody for the tongue.

Marcia does seem to be followed by her own soundtrack, so it’s no wonder she features live music most evenings. Funky swingin’ blues, tasty jazz, even a bit of Dylanesque rock – the tunes are as eclectic as the menu. Local musicians who bemoaned the loss of The Club in Gibson’s Landing are thrilled with this new venue – a much more intimate experience. Drop in on a Sunday afternoon from 2 – 5 and you might enjoy (as I did) their regular jazz jam. This Sunday, Trudi Diening was vocalizing to a piano accompaniment - filling the room with her amazing range. Music is always an experience, but music plus clinking glasses and Marcia’s laughter is one for the books.

Marcia’s makes martinis marvelous (to paraphrase the late James Barber), and Marcia herself deserves an award for reinventing the night club atmosphere in beautiful downtown Gibsons.

Marcia’s Entertainment Restaurant, 280 Gower Point Road, Gibsons BC. Open for lunch Wed. – Sat., 11 – 2; dinner served Tues-Sat., 5 – 10; Sunday brunch served 11 – 5. Light fare available Wed. – Sat until midnight. Phone 604-886-2024. For reservations and performance schedule, check the website at www.marciasrestaurant.com

Review by Martin Dodds

Chocolate. A substance which can be added to almost any food (including jalapenos) to make it more decadent and desireable. It has been used as an aphrodesiac for hundreds of years, and according to some studies by scientists even stimulate the brain in the same ways as making love might. This time of year chocolate becomes a weapon in love, either to assist in persuasion, or to helpforgiveness take place for the idiocy men as sometimes capable of.

Deciding who does the best chocolate on the Sunshine Coast is virtually impossible, especially since each bakery has it’s own signature piece loaded with the dark rich tongue-seducer. The best one can do is to try everything at a shop, and find the best piece there, letting the public travel to these fantastic locations to pick their own favorites.

Going on a two-day chocolate binge could be a lot of people’s ideal fantasy, but it can start to where on you in actual practice. My mother and I (there was no way she would be excluded) tackled the project with enthusiasm, although by the end we were having trouble getting out of the chairs we were in.

- The Wild Bakery and Bistro, Gibsons
These guys are pretty skilled with chocolate... plus toffee! It comes in the form of items called “ganache”, and carries its own sin ratings. Well, at least psychologically - the chefs at the Wild work toward a “gluten-free” menu, although it is hard to notice a difference as it is still finger-smacking quality. It is a hard choice to make: the ganache cup (a chocolate cup filled with what tastes like cheesecake filling), and the toffee ganache bar. The real king here is the nanaimo bar, which is taller and wider than virtually any found in Vancouver, with so much attached responsibility that it could keep Elvis full through a high-kick tournament.

- Wheatberries Bakery, Langdale/Gibsons/Sechelt
Wheatberries started small, but has since spread into a chain of coffee shops from Gibsons to Sechelt. On first glance it is obvious they are a bakery with racks for bread lined up in the back and shelves of pies in the front, but they also have, protected behind glass, an amazing selection of chocolate and dentist-loving items. Their signature piece is the turtle bar, which has chocolate, caramel, cookie and pecans. Needless to say it about ten times better than what you’d get if you hammered some chocolate turtles together and cut them into bars.

- The Gumboot Cafe, Roberts Creek
A wonderful cafe with an amazing cinnamon bun, they also have the devil’s own choice of treats. Well, “Devil’s own”, but it is astounding how they can make something so decadent with ingredients that are natural or “organic”. This was where we started the tour, and where we immediately fell in love with their silky chocolate truffle bar. I felt so bad afterwards... but I’m looking forward to sinning again...

- The Sweet Shoppe, Sechelt
These ladies have been selling treats and candies for years, and importing an assortment of chocolates (like Daniel’s Belgian chocolates located in the lower mainland). However, this establishment is one of the only places on the coast (and the best) for making in-house fudge. For those who have eaten fudge, it is like chocolate’s hefty brother, and trying chocolate fudge - that’s almost going too far!

- Nancy’s Bakery, Lund
Nancy’s deluxe brownie is the best chocolate signature piece in Lund, and for the past 16 years it appears no one has been willing to challenge them. Of course their real fame is in their cinnamon buns, which is reason for a visit after checking the Gumboot’s spiral treat. But the brownie is one of the oldest recipe’s in the cookbook, and it takes a quality bakery to stay on top for 16 years, both in product and on the map.

Of course there are other places on the coast with their own signature products in chocolate - heck, we didn’t even manage to try Genevieve’s Kama Sutra chocolate in Robert’s Creek! - so this project has to be continued (with no small smile on my mother’s face, but a great big one). The fact of the matter is Coasters appear to love their sweet brown friend, in all shapes and forms. We do have to warn against overdosing though, as the best remedy seems to be chili, and that’s not getting reviewed until October...

Review by Martin Dodds

Located on Cowrie Street in a cottage facing Trail Bay Mall, the Lotus Tea House offers a gentle introduction to the science of drinkable plants. The tiny dining room (offering light lunches of soup, salad, sandwiches and sushi) overlooks a charming garden (with a pond created from an old handliner boat – a bit of Coastal history). A tiny gift boutique offers tea-related accessories (and some fashionable handbags to carry your tea strainer in). But the shop’s main attraction is its “wall of tea” – over 80 different varieties of black, green and white tea from every corner of the globe. Its second main attraction is knowledgeable and genial proprietor Laurence, who generously shares his expertise and love of the art and science that is tea.

Tea all comes from a particular plant, Camilla Sinensis. Camilla Sinensis plus something else (flowers, herbs etc.) is considered a tea blend, but if there is no Camilla Sinensis in the brew at all (as in herbal “teas”) then the drink is properly called a tisane. Currently, Rooibos tisane’s star is on the rise: A South African bush which is high in antioxidants, its leaves are low in caffeine and tannin.

Tannins are antioxidants found especially in tea – causing the brown colour and bitter taste. Reading the word put me in mind of tan-ning, which isn’t surprising since tannins are used to age and toughen leather.

The varieties of true teas are determined by how the plant is grown, which parts are used, and how it is processed (tea ranges from dark brown to gold, regardless of being called green, black or white.)

Black (sometimes called red) tea is more oxidized than the other teas, which is probably why it is lower in antioxidants. It has more caffeine, and (with more tannins) tends to have a stronger flavor; it also lasts longer. Earl Grey is a black tea mixed with the bergamot flower.

Darjeeling defies easy classification. Called a black tea, its oxidation levels make it a type of oolong. “Darjeeling oolong” is Darjeeling tea that has been processed in the traditional oolong method. Although it is grown in India, the plant originally came from China; its unique flavour comes from the ground the plants are grown in.

Oolong tea is between black and green in oxidation. It is roasted to reduce unwanted flavours. It tends to be strong, but has an easy aftertaste.

Green tea is made using only the leaves of the plant, is less processed than black and oolong, and does not go through an oxidation phase, which means more antioxidants remain in the leaves. This tea is relatively new in the West, but has been used in the East for millennia. Right now Japan’s names for green teas — matcha (used in tea ceremonies), sencha (the most common in Japan), and gyokuro (the highest grade Japanese green tea) — are the most popular. Jasmine tea is green tea blended with jasmine flowers. Genmaicha is a green tea mixed with roasted rice.

Yellow tea is processed just like green tea, but the leaves are dried in such a way as to allow them to turn yellow, resulting in a unique flavor.

White tea is the least processed and rarest of teas, because harvesting can only be done one month out of the year. In the early spring brand new baby tea flower buds and the first two leaves attached to them are harvested, and then steamed and dried.

And regardless of colour, tea is a healthful beverage.

Health gurus love to toss around references to antioxidants and free radicals. While I knew the first are Good Things (and tea has lots of them), and the second are Bad Things, that’s where my knowledge ended. The Lotus got me started on a very in-depth look at these terms. For instance, oxygen is needed in the body to join with other chemicals so things work properly. When it performs this task, extra chemicals are often formed with oxygen inside them, but they are not friendly at all. They are a bunch of radicals. These radicals are free to look for other agents to join with to go causing trouble in the system – breaking down proteins and weakening defenses. These guys are often responsible for things like cancer, aging, and a number of brain issues (due to so many chemical reactions happening in the brain).

The body manufactures its own antioxidants to fight the radicals, but sometimes the forces are lower or slower than needed. Thankfully, the antioxidant forces can be beefed up just by eating and drinking the right stuff – sending the troops into the system to meet the rowdy free radicals, and bind with them so they can’t join with anything they shouldn’t. Then your body disposes of them in the usual manner.

This month of January, take a voyage around the world in 80 teas at the Lotus Tea House – and drink to your health!

The Lotus Tea House, 5762 Cowrie St., Sechelt, BC, V0N 3A0 is open winter hours. Phone to arrange a tea tasting: 604-885-0571 or e-mail lotusteahouse@dccnet.com

Review by Martin Dodds

I was not given a choice as to where my mother and I had lunch this day – it simply had to be Smitty’s Oyster Bar in Gibson’s Landing. She and some friends had enjoyed great service and great food on opening day (when most restaurants are still working out a few kinks), and she was still raving over the freshness and quality of the fare – but I still had to see for myself.

The blue-painted restaurant is located next to Smitty’s Marina just below Molly’s Reach, down a flight of steps next to the Government Wharf. (We parked at the end of Molly’s Lane, in a lot adjacent to the seawall, and walked back along the promenade.) Formerly a chandlery and boat engine repair shop built and operated by the late Harry “Smitty” Smith, the original 1950s frame structure served as a regular backdrop for episodes of the Beachcombers TV show. The newly-revamped interior is nice and open with loft seating, white-painted brick walls, and wood supports and beams stripped of thousands of layers of paint to expose their warm heaarts. The large pivot windows swing open to the ocean breezes. They look vintage, but they’re new. A counter facing the windows and a million-dollar harbour view is favoured seating. Behind the counter, a long ice-filled basin heaped with oysters labelled for their point of origin - like Raspberry Point, PEI; Marina Island, and Fanny Bay on Vancouver Island - sit waiting for the server to shuck them expertly to order before our eyes.

Normally I just shovel food into my mouth, but this day I slowed way down and savoured every bite. Our knowledgeable server put together a platter for us, showcasing a variety of flavours and textures. An order of fried oysters had a wonderfully crunchy coating that served as a perfect counterpoint to the silky texture of the shellfish. Cajun-style prawns mixed a smoky hint with the subtle fire of cayenne; but my heart went to the tuna.

Lightly seared on both sides to preserve the natural texture of the fish and remove those little paranoias that tend to go through my mind regarding sushi, it was lapped with a tarragon cream sauce. This lifted it into a whole new dimension, and added a beautiful flavour - not overpowering, but a flowery taste for a light dish. Before my tastebuds were lulled to a dreamy sleep, I added some of the pineapple salsa that accompanied the prawns. The zing woke me right up (I then started speeding up so as to keep as much of the tuna and salsa to myself).

In the open plan kitchen, Chef Connor and his assistants can be seen bathed in steam as they turn out an amazing range of seafood. Even the halibut and chips are out of the ordinary - try it with the crunchy almond breading. Like all Smitty’s sauces, the accompanying tartar sauce is made in-house.

A new arrival to the Coast, Smitty’s Chef Connor was born in Europe, grew up in North America, and cooked his way through university before realizing that food was his future.

The wine list is select and designed to compliment the menu offerings - leaning heavily to whites of course.

With the ocean on our doorstep, the Sunshine Coast is expected to boast restaurants that know how to best present the sea’s bounty. Smitty’s has stiff competition, and they’ll be defending their title against more established restaurants. But for quality, variety, originality, and customer care this brand-new kid on the block sets the bar just a bit higher.

And I will be making a point to visit regularly until I’ve tried everything on their menu. Twice. Or more. Yum!

Smitty’s Oyster Bar is open daily (except Mondays); call 604.886.HOOK for times and reservations.

Review by Martin Dodds

If you met me on the street you might not realize I have a sweet-tooth (some people might say I look like I chew gravel), so it was a fine day when I strolled through the Gumboot Café and discovered their cinnamon-pecan sticky buns.

Throughout malls in Vancouver stalls dedicated to cinnamon buns offer treats that are, typically, about an inch and a half to two inches square, and an inch tall with a skimpy layer of sugar on top, and an extra-cost option of additional icing which you can apply yourself. The dough is usually very light and squishy, being more than half made up of air, and there is a little bit of cinnamon scattered through the spiral, or at least a cheap alternative to it. This sucrose binge can run you just over four dollars.

Now come to Robert’s Creek and the always-funky Gumboot Café, with walls hung with work by that month’s feature artist. The buns are easily double the size of city mall fare. There is no cheating as far as the quality goes - ingredients are best quality and buns are baked from scratch daily. There is definitely cinnamon within (but not too much). Icing is piled on top of a thick layer of caramelized sugar which lets it be called a “sticky bun”. As an alternative to raisins (which can sometimes be found in competitor products) they use blueberries, and toss some pecans in for good measure. Price comparison? Cheaper than Metrotown and oh, so much tastier.

Supposing you’re looking at this wealth of decadence and you have a twinge of guilt thinking about your healthy diet? These things are organic! There, now you have your excuse so eat up!

And be quick about it. At about 4pm I finished my work and raced to Roberts Creek to get me one of these things, but was informed they were all gone! The cashier offered me a napkin because I looked like I was going to cry. I figure my amazement at their quality and subsequent blabbing to everyone who’d listen have helped remove this valuable resource from my afternoon dining. However, I do know that if you get there at about 8am or so they’re fresh, warm, and oh so gooey! If you’re heading out there to grab one of these amazing treats, please save me one, okay?

The Gumboot Bakery Cafe, 1057 Roberts Creek Road, Roberts Creek BC. Phone: 604.885.4218. Open: Weekdays 7am - 5pm; Weekends 8am - 5 pm.

Review by Martin Dodds

Of course you can't review food without pushing the limits sometimes... hence the smorgasbord.

"Smorgas" is Swedish for "slice of bread & butter", and a "bord" is simply a side table, so "smorgasbord" is a selection of appetizers arranged on a table for people to help themselves. Of course, that's what it used to mean before North America really got ahold of it. Sometimes referred to as a "buffet" which is also a side or separate table, the North American smorgasbord can take up several long counters filled not just with appetizers, but main courses as well. Prospective diners choosing this over ordering a single dish are allowed to sample whatever they wish, and with the all-you-can-eat option can do it as many times as they like. So if you want you can have chicken wings, saurkraut, and jello altogether.

Welcome to the Bayview! On the Sunshine Coast I've only come across two all-you-can-eat smorgasbords, and by far the Bayview is the best. They didn't have saurkraut due to being mainly Canadian/Chinese fare, but they did have a great assortment of foods including the "expensive" items like prawns and strawberries. Every time I go to a smorgasbord I tell myself, "this time I'll stop before I get too full", but I always ignore it. This time was no exception, which is a good indicator of a great selection. I went to the counter three times - the third time to get the obligatory salad so I could claim I was somewhat health-conscious, and I even avoided using dressing and those added calories (I used chocolate ice cream instead).

Price usually is a big factor in mass-eating, but at the Bayview a trip to the buffet only cost about $10 for dinner, which is actually about $5 or more difference from most other places.

Needless to say I left there feeling my wallet wasn't too badly hurt, and my appetite sated (although my waistline was in danger, but then that was my own danged fault!)

Review by Martin Dodds

Walking in to the Hong Kong Café looking for the best Chinese food on the coast it was no surprise that the owner recognized my mother (everyone seems to), but it was that he recognized me. The restaurant is cleverly hidden right out in the open facing the Sunshine Coast Highway from the Sunnycrest Mall, West side. Jimmy (the owner/chef) makes it a point to push the customer service envelope, and nothing made this more apparent than when my mother ordered the butterfly shrimp.

They were out of butterfly shrimp, but Jimmy made up for it with a dish designed on-the-fly: shrimp in a garlic, butter, and coconut sauce. This dish wasn't on the menu, which is a real pity, because it was fantastic. After bringing the shrimp out for us he kept telling about how they'd melt in our mouths, how they were wonderful, and dange me if he wasn't right! They were a bit sweet so probably honey had been employed, and because it was Jimmy's he didn't just toss a whole raw onion on the dish and call that your vegetables; he served the dish with a selection including shredded cucumber and a julienne of red and green pepper to brighten the presentation (and compliment the sauce).

Of course the beef & broccoli and the chicken chow mein were great too since there was a variety to the ingredients instead of the bare basics, but the shrimp was the top that night. If Jimmy really doesn't want to add it to the menu I can't blame him since he puts so much energy into what's already there, but I do know I'll ask him to make an exception the next time I go!

Review by Martin Dodds

If you really like to eat then you've tried everything from swanky flashy restaurants to places you never want to back to or mention or remember. That is why they created the "greasy spoon" restaurants. These places don't get you through the door with cheap gimmicks, and they don't sacrifice quality for price: they give you a meal you can use as a base of reference for all others like it.

The Village restaurant in Sechelt is a straight-up diner, which is tough to find in this day and age. Have a seat at a booth and peruse a menu of comfort food for a decent price. Situated in the centre of Cowrie Street and thus Sechelt, the Village Restaurant is a haunt for everyone who wants something good for their dollar. Myself? I wanted a burger.

When the server asked what I'd like I started my spiel about what item they do that's better than anyone else, but she could only list off the things on the menu she likes, which denotes a modesty I wasn't quite expecting. I ordered the biggest burger they had and asked for mushrooms on it too, and got a great little homemade item. If you eat burgers a fair bit you know patties tend to come as perfect little disks if you buy them at Costco, but if you make them yourself they invariably get rough around the edges - these were obviously made by hand, so jumped up a notch in quality since I knew I could ask the cook what was in them and he'd actually be able to tell me. The cheddar cheese was a nice touch, as were the fries which came in a shape I hadn't seen before anywhere else. If I had ordered a belt-stretcher like this somewhere else the price tag would have had me pulling out a ten and some change, but at the Village it was less.

The speed, the quality, the price - these ingredients made it the best burger value on the Sunshine Coast, and definite contender for best burger!

Review by Martin Dodds

Now let me first say I do not support wheels and wining, but I can say that half a block from the Blackfish Pub is a bus stop and the bus runs pretty much the same time as the restaurant is open. That said, lemme talk about pub food.

The Blackfish pub on the Sunshine Coast Highway has gone through a couple of names and locations, but has most definitely been moving up in quality until it is one of the highest quality dining experiences you'll find in a pub. Pubs tend to carry a style of food which is well accompanied by a beer, glass of wine, or something that might make you wheeze after drinking it. Most of the time it is something to pick at while screaming your lungs out at the Canucks for changing their minds about getting the Stanley Cup after all, but it can easily be a good meal.

With the exception of the Captain George's Fish Platter (which I ate because it was one of the biggest things on the menu), I will speak only about their appetizers. "Order three appetizers and get the fourth free" is another way of saying "eat until we have to roll you out of here", which of course we did. The appetizers are actually good quality (which is almost a blasphemous thing to say about pub food), and we tore through the popcorn shrimp, honey garlic wings, jalepeño poppers, and scallops alfredo like we were curious what the pattern on the plate looked like (I can't remember what it was in the end).

The Blackfish is designed to look like a wilderness lodge, with wood everywere, a stamped copper ceiling, etched glass, and fireplaces for looks and warmth (don't worry, the fire is behind glass). The Blackfish Pub is also cozy despite its size, and it has a great patio with a bit of a garden and a view of all the people rushing to get home to put TV dinners in the microwave. Basically it has great atmosphere and a very handy location.

A Sunshine Coast mainstay it is one of the first places visitors will be sent to when thirsty, but for me it was the BEST place for those tasty little treats collected under the term, "pubfood".

Review by Martin Dodds

Since the restaurant at the ferry to Powell River was closed, we travelled over to Egmont and the Backeddy Pub. Boy was I glad of that! They had a burger there that was supposed to be almost too much for normal human consumption... but then I'm a pig so it all worked out.

They have to make the bun themselves, and apart from being a little soggy from all the stuff it was packed with, it tasted great. The burger was a double-fistful and I have to admit I was almost tempted to use a knife and fork... almost. Halfway through I wasn't sure I'd be able to finish, and when I did polish off the remainder I had to go for a walk to get things moving through. We're talking a big burger here.

To make sure I wasn't totally without arteries afterwards I got the salad instead of fries. Most of the dressings offered were bottled, with the exception of the house dressing which was a very tasty ginger-cranberry vinaigrette.

All in all it was a great burger, although I might recommend requesting the bun be toasted just to avoid too much sogginess. And don't be afraid to share - from what I've seen it is THE biggest burger on the Sunshine Coast!

Review by Martin Dodds