The Trail Mix - SEQ Edition #2
Here’s a fact - we are a resilient bunch us South East Queenslanders 🦾🦾
To everyone who weathered Cyclone Alfred, we send our respect, strength and love. It’s also our aim to also send people your way; people, adventurers, foodies, trail fans and those interested in flavour origins and the creators behind the plates.
The good news – we are in a new season – it’s AUTUMN and time to look for a cardy (and perhaps a Chardy!), and it’s time to plan your Autumn trails.
This season sees farmers markets across South East Queensland brimming with incredible produce, our vineyards are alive with harvest (and good luck to everyone right now in the vines), the leaves attempt to change colour (!), and the sun softens. It’s perfect weather for hiking, food trailing, adventuring, tasting and sipping! Each month we’ll take you on a foodie's adventure through the rich culinary heritage of South East Queensland.
We are excited about the launch of the Lockyer Valley Visitors Guide. Download your copy of the Lockyer Valley Visitor's Guide and start planning! It covers – what's on, food and dining, attractions and activities, accommodation, nature, heritage, arts and culture, towns and villages and more.
Lockyer Valley Visitor Guide by Lockyer Valley Regional Council - Issuu
Welcome to the world Ruby Tuesday!!
The brainchild of local produce CHAMPION Candice Kiss (also owns Gather and Feast in Caboolture and Annie Lane on Bribie Island), Ruby Tuesday opened recently and features an all-day brunch menu, starring high-quality, locally sourced produce. (7) Facebook
The amazing Green Thumb Farm
Farm Gate Markets in Samford Valley are officially back!
Green Farm is an educational community farm and nursery dedicated to empowering people to grow fruit, vegetables, and herbs, compost food waste, and enjoy healthy, seasonal, locally grown food. SOUNDS GOOD TO US 🪄 Their Farmgate Markets offer locally grown produce, seedlings and herbs, fresh flowers and barista coffee.
PS. there’s a bit of a Samford Valley focus in this edition, read on for a sit-down with local produce superchef and Samford Valley resident, Al McLeod.
Gnocchi Gnocchi Brothers
A huge 👍🏽 to Gnocchi Gnocchi Brothers on opening their newest restaurant in Cleveland. Fun Fact: this amazing flavour story started as a stall at the Jan Powers Farmers Markets, and now boasts a whole network of Gnoccherias!
Six Beaches Fish Grill and Bar
Another new flavour-maker – welcome to Six Beaches Fish Grill and Bar at Minjerribah. It fills our cup to see restaurants and cafes with authentic focuses on LOCAL produce opening!
Farm Forage adventures on Tommerup’s Farm
With the days becoming shorter and those cool winter mornings edging closer, it’s the perfect time to visit this 6th generation family farm for a whole new foodie adventure. This one is for those who want to truly immerse themselves in the full farm gate to family plate experience.
Start off with the Jersey Girls and experience the morning milking in their 100-year-old dairy. Share the traditions of past generations used to create artisan dairy products on the farm.
Tour the farm, in a behind-the-scenes taste of how their family regeneratively farms this land to produce milk-fed pork, calf-at-foot rose veal, artisan dairy, heirloom vegetables and grains, and pastured eggs.
Tick off your shopping list as you go, and they’ll have it ready for you to collect from The Farm Larder when you head home after a morning on our farm. It’s next level click and collect!
With very small group sizing creating a truly personal experience with their family, the Farm Forage experience is a very special way for you to connect with the farm, their family, and produce.
The first Farm Forage Market Day will be held on Sunday May 4th with details and tickets available via their website. If you’d prefer the farm all to yourself, exclusive group bookings are also available for these farm experiences. Join their Friends of the Farm newsletter subscription to be first to know about new experiences and upcoming events on the farm.
Have you heard of the High Country Hamlets?
It’s the perfect place to discover a country getaway ... an abundant microregion of historic townships, vast national parks, farmlands, forests and orchards linked by idyllic country roads. Sitting around 600 to 700 metres above the South East Queensland coastal plain It’s high up on the Great Dividing Range, just north of Toowoomba.
The microregion is often bathed in clouds and is famed for its very defined four seasons. Seasonal food crops grown by small artisanal producers are embraced by local chefs and restaurants. A range of charming venues and accommodation options can be found here, far from the city pace - think wood fires in the evenings and long morning strolls by the lake or picnics with a view.
Head to highcountryhamlets.com.au and download your copy of the High Country Hamlets Destination Guide - it might just change your life forever.
VIP Picnic Under the Stars
Picnic Under the Stars is a new VIP experience at The Tivoli Drive In, Ipswich.
Bookings for each Saturday cut off Saturday 12pm
Date night for 2 (2 Adults)
Entry for 1 car, picnic table, mat and 2 recliner chairs
+ choice of meal pack all included.
Tivoli Drive In - the largest outdoor screen in South East Queensland.
Picnic set up is laid out for you and their servers deliver to you on the Green. Vouchers supplied for your convenience to have dessert and popcorn when you are ready
All this for just $69
Introducing Liquidus Distillery, a Coopers Plains-based Gin Distillery using locally grown botanicals from their own backyard 😍 We sat down with owners Tinus Ehlers and Levi Burns – enjoy, and cheers!
About Us:
My name is Tinus Ehlers, and I migrated permanently and became an Australian citizen in 2016. Growing up in South Africa, we used to drink tonic water to discourage mosquitoes, and as adults, Gin & Tonic was our drink of choice. My partner, Levi Burns, is one of the founders, he grew up in Griffith, NSW.
Why the name Liquidus?
Liquidus temperature is the temperature above which a material is completely liquid and the maximum temperature at which crystals can coexist. It is most commonly used in glass manufacturing to describe the ideal temperature range for creating quality glass, as crystallization in glass can reduce the quality of the end product. The distillation process also has an ideal temperature range (between 76-82 degrees Celsius).
Our favourite café, restaurant and bar in South East Queensland:
We often find ourselves in Forest Hill at either Viet Kitchen, Caffee Sorella or at the Lockyer Hotel. Our other favourite place to eat out is Porters Hotel in Plainland. We love supporting local businesses 🪄🪄
The Ingredient we cannot live without.
Juniper of course! Gin is not a gin without juniper, it’s a vodka!
Why Gin?
Because we love it! We also have a passion to grow plants. Our distillery allows us to connect with our surroundings. By growing a range of botanicals and sourcing them locally we create products that reflect our region, giving customers a taste of place. We like to use the phrase, ‘gin that’s grown not just made’. Gin is a unique spirit that is versatile and there’s is a wide variety of botanicals that could be used. From juniper berries to native finger limes to rose petals, gin allows us to create unique flavours through experimentation.
Three words that describe our commitment to sustainability.
Resourceful: as a small distillery, we make the most of every resource available, ensuring that water is reused wherever possible and waste is minimised. Our commitment to efficiency means that we aim to extract the maximum value from each resource, reducing our environmental footprint.
Eco-conscious: we are actively aware of our environmental impact and prioritize sustainable practices in every part of our operation. This includes not only reusing water and composting waste but also growing our own botanicals, which reduces the need for external sourcing and supports local ecosystems.
Regenerative: sustainability goes beyond minimizing harm and is about improving the environment. We take pride in regenerating our land by growing botanicals that thrive without harming the ecosystem. Composting waste helps enrich the soil, and by cultivating our own ingredients, we help restore biodiversity and contribute to a healthier environment for the future.
What makes South East Queensland
such a great region for Food Trails?
With such a fantastic variety of landscapes, climates, and produce, the region is ideal to establish our distillery. The geography, climate, soil types, amazing farming community, sustainability focus and cultural diversity all add up to a perfect place for food adventures!
Here’s where you can find our Gin!
You can buy our products by the bottle from us directly at markets or through our online store (liquidusdistillery.com.au) or at Porters Bottlemart in Plainland. The Rusty Nail and Banshee Bar in Ipswich, The Tavern in Hatton Vale and The Lockyer Hotel in Forest Hill stock our gins too.
Our fave drink using our Gin?
The Divine Lime! It’s fresh and citrusy and mixes well any quality tonics or ginger beer. Ginger beer with some mint is also divine! For the sweet tooth, mixing our Divine Lime with lemonade tastes similar to a lemonade icy pole.
What 2025 holds for us?
This year we are hoping to build our distillery on our property in Hatton. We already have Development Approval and now working through Building Approval to get the shed built.
Special Events for fans?
Come and see us at Toowoomba Makers Market every second Sunday at the Goods Shed, every third Saturday, Jimboomba Markets at the State School, every fourth Saturday, Browns Plains Market at Waller Park & every fourth Sunday, Plainland Markets next to the Porters Hotel carpark.
We’ll also be at Murphy’s Creek Jazz Food & Wine Twilight Market in March, Brisbane Gin event in April, Sydney Good Food & Wine
in June, Laidley Spring Festival & Canberra Botanica Festival in September, and Brisbane Good Food & Wine
in October. 🍸🍸🍸🍸
Chef and local produce champion
Alastair McLeod
Alastair McLeod is a celebrated chef who, along with wife Ashleigh, owns Al’FreshCo which caters bespoke events all across South East Queensland.
They are based in the Samford Valley, and are steadfast about their menus being a love letter to the primary producers of their region which gives their food a clear sense of seasonality and origin. They are most proud of Samford Harvest a seasonal series of events they created to serve as a showcase of the agrarian heroes of Moreton Bay and South East Queensland. We were lucky enough to sit down with Al…
Q: Your fave café, restaurant and bar?
Café – Little Tree Bake and Brewhouse in Samford is our local. The coffee is great, the baked goods excellent and the service always friendly
Restaurant – Julius Pizzeria in Fish Lane in Brisbane’s CBD is the epitome of hospitality. Chef Anthony’s menu has a restless spirit yet remains true to his heritage. You can see his DNA in every dish
Bar – Byblos in Hamilton has recently been refurbished, I’m here to tell you, its better than ever! The cocktails have a great Mediterranean vibe and the food, by Exec Chef Jake Nicholson, is generous, authentic and delicious.
Q: The ingredient you can’t live without?
Salt, extra virgin olive oil, garlic – this triumvirate forms the basis of much that I (and I dare say most cook’s) cook.
Q: Three words that describe the local produce of South East Queensland.
Passionate, indomitable, innovative, seasonal – did you say three?
Q: What makes South East Queensland such a great region for Food Trails?
There are myriad diverse food bowls across South East QLD. From the Scenic Rim to the Lockyer Valley, from the Noosa Hinterland to the South Burnett. With a panoply of farmers, fishers, growers, producers, brewers, distillers and winemakers across the region, it’s an extraordinary playground for a chef.
Q: We know it’s hard, but can you shoutout your 5 fave suppliers?
Blue Dog Farm – Jacki is irrepressibly passionate about all thing agrarian. Her ‘Really Fancy Salad’, grown in Mount Mee, is that and more! Her passion for what she does is contagious and she is an oracle on primary producers. You can find Jacki through rekoaustralia.org.au and on the menus of many great restaurants.
Manorina Farm - Russell grows stunning vegetables and herbs on his regenerative, chemical free, no-dig farm. Stop by his farm stall each weekend.
Yajambee Farm – Gabe & Jamie produce stunning grass fed beef and will deliver directly to your door.
Lacey’s Hill Distilling Co – John produces small batch spirits infused with local botanicals. Available at local bottleshops and bars.
Basilea Living Herbs – Sarah is a passionate culinary herb educator who regularly runs workshops. Her culinary herbs, gourmet greens and handpicked edible flowers are on the menus of the regions finest restaurants.
Q: What’s your fave dish using local produce?
I love to pickle heritage vegetables – could be radish, beets, cucumber, carrots, turnip, fennel, zucchini and use them to punctuate dishes. Gin pickled cucumber are particularly good with Beer battered Moreton Bay bugs!
Q: Tell me about your garden?
Our garden thrives on neglect!! With that said, citrus season is always prolific, and our Bowen mangoes are so good they defy description. Our eggplants aren’t offended by abandonment and you could see our self-seeding tomatoes from space!
Q: How important is it for our kids to know where their food comes from?
This notion of provenance transcends the benefit to the cook. It is at the heart of the conversation of our wellbeing. Knowing the grower and the value they place on managing their earth to deliver nutritionally dense food is paramount. This forging of friendship compels me to not waste anything. Our wee girl knows the first names of the people that we source ingredients from. Also, I like the sensibility of keeping our dollars and cents cycling around in our community.
Q: What are the events you are involved in this year?
South East Queensland is overflowing with fabulous food events, here’s just a few.
Jazz, Food & Wine Twilight Markets
At Murphys Creek Tavern on Saturday, March 29, 3pm to 8pm:
Smooth jazz, delicious food, and fine wine unite for a great afternoon. Jazz will fill the air as you browse market stalls, enjoy cheese and wine tastings, and indulge in mouth-watering bites from food trucks. Ice-cold beer will be flowing, and there’s plenty of entertainment to keep the little ones happy.
Jazz, Food & Wine Twilight Markets
Field to Fork Pork Dinner
By Project Solubrious with Rising Sun Farm – Friday March 28
The award-winning cafe Project Salubrious at Burpengary is hosting a dedicated Field to Fork dinner.
Bravo to this team led by chef Kurt Lovell for their continued focus on seasonal produce sourced from local farmers and businesses and is completely free from gluten, dairy and refined sugar (though they'll make an exception for your latte 😉).
Make your own trail through Moreton Bay:
See the full list of events in the Moreton Bay Region at
Scenic Rim Farm Gate Trail
Sunday March 30 & on Sunday July 20
Overflowing larders right on the farm, freshly picked produce from a paddock you can see, jams, chutneys and relishes made with love, olives and cheese, honey and garlic, carrots for days, farm walks, wine tastings, alpaca cuddles, these are just some of the highlights of the Scenic Rim Farm Gate Trails, and this year there’s two - one in Autumn on Sunday March 30, and one in Winter on Sunday July 20.
Ipswich Historical Society
Bush Poets Breakfast
Saturday 15 March
Bush poets from South-East Queensland will recite their own bush poetry or read familiar poems by well-known authors. Bush poetry strikes a chord with Australians of all ages and these poets are keen to share their love of the rhymes and verbal images of life in the outback in their poems. The event will be held outside - weather permitting - and breakfast is included in the attendance tickets.
Laidley Pioneer Village & Museum Heritage Day
Saturday 12 April – Entry by donation
Famous for their all-day big breakfast starting at 7:45 AM, also available are: 🍳 Bacon & egg rolls and sausages & onion on bread 🍔 Hamburgers (available from 10:30 AM) 🍞 Freshly baked locally, rolls and bread from Golden Harvest Bakery, Laidley 🫖 Morning tea with scones, jam & cream baked fresh locally from Kelly’s Diner and the best lamingtons this side of the Black Stump ☕ Tea, coffee, and cold drinks available throughout the day
Attractions & Activities
Blacksmith, woodworking, and dairy demonstrations run throughout the day – including butter-making with Donny from the Dairy
We have many Old tractors and our most famous Linn Logging Truck ( 1 of only 3 left in Australia) & 100+ year-old stationary engines, all of which are running and will be in action on the day
Traditional hay baling demonstration which is always good to watch how it was done back in the day. There will be an array of Kids’ games & face painting – always a hit!
Historic washing demonstrations – see how laundry was done with a washboard and manual labour. Sheep shearing & wool spinning – using freshly shorn wool. Live entertainment – music, dancing, the Light Horse Brigade, small animals, and much more!
FOR THE DIARY
Brisbane Gin Festival - 4 to 6 April
Paniyiri Greek Festival - 17/18 May
Goomeri Pumkin Festival - 25 May
GourMAY Mary Valley - 10 May
Noosa Eat & Drink - 29 May to 1 June
Scenic Rim Eat Local Month – June
Curated Plate Sunshine Coast – 25 July to 3 August
Moreton Bay Food & Wine Festival – 23 to 25 August
Toowoomba Carnival of Flowers (trEATS Food Trail) - 12 September to 6 October
You’ve seen her on television, heard her on the radio, probably been at an event she has hosted and there’s none more experienced and travelled to talk about South East Queensland, then 4BC Afternoons host, the wonderful Sofie Formica.
Tell us about you!
I’ve been involved in broadcast media for a very very long time - they often describe me as a stalwart of the industry - i think thats supposed to be a compliment! (P.S. Sofie, we see you are the bright north star!). Over the last 20 years i have been privileged to be doing that work alongside the Queensland tourism sector. Now i am on Nine radio 4BC Brisbane - still storytelling and still passionate about tourism.
Five words that make South East Queensland such a great region for Food Trails
Abundant, accessible, agritourism, alfresco, authentic
Why is it so important for people to explore/experience/learn about the region and its culinary offerings?
Food trails are unique in their ability to connect people, (locals or visitors) to the history, culture and essence of a region with all the senses engaged in a shared experience.
Ingredient you cannot live without?
Cold pressed organic extra virgin olive oil - as an ingredient the use is endless and it elevates everything it touches.
5 people you would have for dinner and what would you serve?
Julie, Beth, Karen, Linda and Martha Stewart - 4 of my best girlfirends from across the globe and an icon - I’d be nervous about serving Martha anything - so I’d probably stick to sashimi and a fresh citrus based salad. Simple and fresh!
What does South East Queensland look like in 5 years (2030)
In 2030 South East Queensland will more seamlessly connected and there will be even more ways to experience our natural environment. The city is the gateway to where the most unique and memorable adventures can be found.
Agritourism Queensland, the new peak industry body by farmers, for farmers, will host an online Brand Workshop Program this year for farmers in agritourism seeking to establish, develop, or refresh their brand framework.
An information session about this program will be held online on Wednesday, 2 April 2025 at 6pm. Hear all about the workshops for members and non-members from agritourism expert and Agritourism Queensland strategic partner Rose Wright of Regionality Pty Ltd who developed the program and who will deliver the workshops.
Having a strong brand framework will help your business to stand out in a crowded marketplace and help you to clearly and easily tell your story in an authentic and natural way for you.
Check out Agritourism Queensland on social media
@agritourismqld and Regionality @regionality_aus
Thank you for reading the second edition of THE TRAIL MIX: SEQ Edition 🙏🏽
We’d LOVE your input: please tell us about your favourite SEQ food spot, new openings, secret back tracks, events coming up, local producers and trail tips!
We want to be your gateway to flavour-filled travel, overflowing with roads and stories that will fill your stomach and your heart.
Enjoy the bites and the sights and see you on the trail!
Karen x
