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!
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Best Ice Cream
It has been said that it is impossible to be angry while eating ice cream, and while we at Going Coastal Magazine have yet to test this theory it would be a nice idea if more people had a frozen treat before climbing into their vehicles for some heavy traffic dodging. In this category we include frozen yoghurts, sherbets, sorbets and the ever-classic dishes full of chocolate, nuts, bananas and sprinkles.
This food is currently being researched in the above areas.
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Frozen Bananas
Pretty simple really; just peel some bananas and pop them into the freezer. When they're frozen, throw them into a food processor or mush them up by hand with a fork. Rather than a banana-shaped block of ice you'll have something pretty smooth that doesn't have any dairy involved. To jazz it up you can throw in berries, a dash of vanilla, or some cream (if you miss that sort of thing :).
Best Chocolate
All Coast
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...
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Topped Celery
If you're looking for a nice snack you can always try fooling around with celery sticks. Many kindergarteners know about filling celery with peanut butter, but a lot of the time grown-ups pass by this easy treat in favour of something from a box. The real beauty is that this vegetable can fill you up without expanding belt sizes. You can use raisins, jam, dulce de leche, or pretty much anything that has a nice taste (celery doesn't have much on its own), but the classic choice is peanut butter filled sticks topped with chocolate chips.
Best Martini
The review is currently being research in restaurants and bars offering higher-class drinks including martinis and shakers.
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Virgin Margarita
Crushed ice. If you don't have crushed ice then you'll just be dealing with juice, which is lovely in it's own right (grapefruit juice is an interesting alternative to hard liquor), but won't be mistaken for a margarita. Margaritas are basically homemade slushies, so once you have your ice ready all you need is a juice or syrup added, with the optional touch of a fresh fruit wedge stuck on the side of the glass. A margarita glass looks like a martini glass on steroids, but any design will do. If you decide on lime then you can pre-salt the rim (turn glass upside-down onto wet paper towel, and then dip onto thin layer of salt on plate), but sugar looks just as classy.
Best Beer
This is currently being researched using beers available in local pubs and eateries, and comparing prices. At present there are no working breweries on the Sunshine Coast, only "you-brews".
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Salsa
If you have no fear of cans, then you can make salsa really quickly for very little cash. Some of the most-used ingredients are tomatoes, black beans, corn kernels, chopped onion (raw is fine, but you can cook it quickly to calm it down), garlic :), cilantro, basil, cumin, and salt... oh, and for the brave let us not forget the jalepeño. These ingredients are listed from largest to smallest amounts, but it is all done to taste. Nothing needs to be cooked, although some people like how some simmering can meld the flavours - others like to keep the flavours distinct. Once you have it how you like it, then you have an addition to tortilla chips, sandwiches, or even eggs.
Best Pancakes
The review for this food is currently being written as a winner has been found in Gibsons.
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Simple Pancakes
The ingredients are usually only varied in the amounts, but the real trick is knowing when to take it off the pan. You're looking at:
1 cup flour
1 cup milk
1 egg
1 tablespoon oil or melted butter
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
Combine the dry, and then mix in the wet ingredients, stirring until the large lumps are gone. Pour enough onto a pre-heated (medium) pan that you'll be able to flip it with a spatula easily (too big and it will tear). At first bubbles will come to the surface, burst, and disappear. When the bubbles on the edges pop and stay, then flip the pancake. The second side doesn't need too long, and then the pancake can be placed on a plate, covered with maple syrup, jam, and/or honey and devoured.
Best Salads
The review is currently being researched in areas including fruit, organic, and vegetarian sandwiches.
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Ambrosia Fruit Salad
"Of the gods"? Well, maybe if they liked marshmallows. This recipe is so 'fifties it isn't funny, but then again if it was good enough for Perry Mason, then it should be good enough for Justin Bieber.
1 cup whipped cream
2 cups shredded coconut
1/2 cup chopped walnuts
1 cup fruit cocktail
1 cup pineapple chunks
1 cup orange segments
3 cups mini marshmallows
1 teaspoon nutmeg
1 teaspoon cinnamon
Take all ingredients and throw into a big bowl. Mix. Refrigerate. Eat.
Best Barbecue
The review is currently being researched in areas including surf & turf, grilled vegetables, and barbecue chicken.
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Vegetable Skewers
Grilling vegetables is simple, and it brings some great colour to a barbecue. Some people use metal skewers, but the disposable wooden ones are fine too (the veggies don't mind). This is also a great way to get rid of those squishy vegetables that tend to grow hair before use, like squash or zucchini. Just cut them into small cubes, and if you like you can cut and onion in half, and then cut the layers into quarters. Take these pieces (and any other veggies you might like) and alternate on the skewer. Once done you can grill right away, or brush with olive oil, salt & garlic for a little more flavour. Some other choices for veggies include: broccoli, cherry tomatoes, carrots, mushrooms, and peppers.
Best Cinnamon Bun
Gumboot Café - Roberts Creek
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.
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Honey Cream Cheese Icing
Icing usually requires a mass of powdered sugar, which can frighten people away. A great alternative is honey, which according to some studies is actually healthy for you, and can add a lovely taste to a cinnamon bun or carrot cake. For this you only need three ingredients:
2 cups cream cheese (or 16 ounces)
1/3 cup honey
2 teaspoons vanilla extract
Mix all ingredients together until light and fluffy, and then spread onto dessert of your choice (might need a little cooling first to make it spreadable).
Best Seafood
Smitty's Seafood Bar - Gibsons
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.
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Kappa Rolls
Sushi isn't all raw fish, in fact it can be easily enjoyed by vegetarians too. Kappa rolls are sheets of seaweed rolled around rice with cucumber in the centre, and they can be a very refreshing snack or meal. Start with the seaweed, and spread a thin layer of sushi rice on it to the edges (leave one edge bare). If you like you can now put a small amount of wasabi along the none-bare edge. Next lay some long cucumber slices on top of the wasabi, and then start rolling the sheet towards the bare edge - this edge can be dampened with a little rice vinegar and then stuck down, much like a home-rolled cigarette (although vinegar usually isn't used for that). Slice across the roll to make inch-wide wheels, which can now be served with soya sauce, additional wasabi, and/or pickled ginger.
Best Fish & Chips
The review for this food is currently being written as a winner has been found in Davis Bay.
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Simple Tartar sauce
When looking for a pep-upper to go with fish, it's best to stick with the crowd favorite: tartar sauce. If you want to go gourmet then you'll need a good mixer to make the mayonnaise, and some fresh dill and capers, but if you want a more immediate mix (without having to buy a jar of it ready-made) then take: 1/4 cup mayonnaise, 2 tablespoons relish, and 1 teaspoon of lemon juice and combine. Increase the amounts depending on how much you need (this makes 1/4 cup), and add things like garlic salt, green onion, or cayenne pepper depending on your tastes.
Best Cheesecake
Pack Ratt Louie's Grill
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
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Raspberry Sauce
Easier to do in midsummer as raspberries are so easy to pick, this sauce doesn't take long at all. Take 2 cups of raspberries, 1/4 cup sugar, and 2 teaspoons lemon juice and mix in a saucepan until soft and just beginning to boil. Use it all if you love fruit bits, or strain through a fine sieve. This goes great on all sorts of desserts - either cool it first, or keep it hot for an interesting contrast.
Best Chicken Wings
The review for this food is currently being written as a winner has been found in Powell River.
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Simple Coleslaw
This is remarkably easy, and goes great as a side dish for all kinds of pub food. You'll need 6 cups of shredded cabbage and a grated carrot, which you toss just like any salad. Mix together 2/3 cup mayonnaise, 2 tablespoons vinegar, 2 tablespoons vegetable oil, 2 tablespoons sugar, and 1/2 teaspoon salt, and then add to the veggies and toss again. Serve it immediately, or keep cool in the fridge until needed.
Best All-You-Can-Eat
Bayview Restaurant - Sechelt
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!)
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
Ginger Teas/Tisane
Ginger is an underused ingredient, even though it has great qualities akin to those of garlic and onions, but with more potential for sweet applications. First peel and cut the ginger root into thin slices, and then add to water brought to a boil. Allow to simmer for about 20 minutes, and then drink with honey or lemon as you like it. Both ginger and peppermint are reputed to be great teas to have after a big meal, but may not go too well together (try it and let us know!). Either way these teas are great after a meal or during the cold/flu season.
Biggest Burger
Backeddy Pub - Egmont
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!
This is of course not the final word in this category as restaurants are constantly moving forward and challenging eachothers menus. We will be doing on-going research, and if you would like to recommend someone/place please let us know at goingcoastal@telus.net
Review by Martin Dodds
Recipe to try:
BBQ Sauce - Zoom
Sometimes regular ketchup just doesn't cut it, and that's when BBQ sauce steps up to the plate. Combining 2 tablespoons dry onion soup mix, 1/2 cup brown sugar, 2 cups ketchup, and 1 teaspoon Worcestershire sauce will get you a decent version of this heavy-hitter, and you can jazz it up with vinegars and hot spices to your heart's content. If you're a vegetarian drop the Worcestershire sauce (contains anchovies) and use something more like paprika and soy sauce.
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