Hump day is always a fun time, the week is half over and it’s a downhill slope to the weekend. You know what else is a fun time? Cheap and delicious foods. Combine the two and you’ve got yourself the best day of the week.

Here you go hungry peeps.

NORTH GC

• Mozza Mozza: Pizza AND pasta? In one dish? This one has our names written all over it. Wednesdays at Mozza Mozza are all about pizza bowl pasta. Two weekly pasta specials served up in their famous pizza bowls. Grab two for $40. At Southport Sharks, Corner Olsen Avenue & Musgrave Avenue, Southport

MID GC

• Coast: Every Wednesday indulge in *$7 Tacos & $1 Wings from 5pm on the Terrace.  At Level 1, Ocean by Meriton, 86 Esplanade, Surfers Paradise.
• Harajuku Gyoza: It’s Japanese beer stadium and gyoza bar, but Wednesdays are all about bowls at Harajuku Gyoza, enjoy for just $15. At 2/26 Victoria Ave, Broadbeach
• Miami Marketta: the place to be on hump day with tons of tasty tapas plates to share with your mates (or not). The original street market on the GC and it’s still serving up the goods. From just ten bucks a pop, you can afford to splurge. At 23 Hillcrest Pde, Miami

• Local Burleigh: Fire down the grill and book yourself a table at Local Burleigh for a $22 rump steak, fries and salad. At 1744 Gold Coast Hwy, Burleigh Heads
• Hail Mary: We can always count on Hail Mary’s for a great feed. On Wednesdays, it’s all about Burrito’s at $20 a pop from 5PM. At 26 James Street, Burleigh Heads
• Paloma: Burleigh’s favourite wine bar takes things to the next level on Wednesdays with their $14 cheeseburger and fries offering. You’re basically losing money by not treating yourself #girlmath. At 1/12 James St, Burleigh Heads

SOUTH GC

• Burgster: Burgers are great (all time really), but on Wednesdays, this stellar burger joint helps us wing our way to happiness, one bite at a time! $1 chicken wings in Southern, Buffalo, or BBQ. Just wing it peeps. At 4/10 Philippine Parade, Palm Beach
• Frida Sol: If you don’t like nachos this is nacho day. Side note, who doesn’t like nachos? For everyone else head to Frida Sol for $15 nacho Wednesday! At Level 1, 1176 Gold Coast Highway, Palm Beach
• Currumbin RSL: Sea-riously! $2.50 Oysters Lunch & Dinner. The only catch? This one’s for members only, which will set you back a fiver if you’re not already… watch yourself, centre console coin stash – we’re comin’ for ya! At 165 Duringan Street, Currumbin

Words by Belinda Symons.

Unfortunately, this restaurant has now closed – but you should stick around and check out these other restaurants! Otherwise, check out what replaced tacocat here.

A few weeks ago we leaked the news that Lucas and Erin Schranz, of Easy Street and Luckies Diners‘ fame, were on the verge of opening a sweet new Mexican food venue in Burleigh. Well the time has come friends, tacocat is here, and with it comes all the magical mexi-vibes James Street has been longing for.

Found down a little alleyway just off the main drag, tacocat makes a bold statement painted in the brightest of blue hues (and a smidge of pastel pink for good measure) and a neon sign reading “hustle” lighting the way.

Once inside it’s all about good food, good company and good times. Lucas and Erin, who clearly know a thing or two about running a vibin’ venue, simply wanted to bring the tastiest of Mexican eats, and a little party atmosphere, to the people. And that they did (again).

So the food. If you know what’s good for you, you’ll start with the Fundito Guacamole topped with pork crackle, crispy chicken skin, corn crunch and cheese crisps – taste sensation. There’s also everyone’s (read: ours) favourite mexi-dish, Cheesy Corn Queso Dip which we’ll take by the buckload, thanks. The Kingfish Ceviche, cured with lime and topped with ruby grapefruit and jalapenos, also comes highly recommended (obviously).

For mains grab yourself a Tostada with Cerveza Negra Beef Cheek and pico de gallo or a Taco with green (herbed) chorizo, roast potatoes and avocado verde. Veggie friends look no further than the Zucchini Flower Taco with goats curd, chipotle cream and crispy cheese.

The good folks at tacocat also offer a range of house-created margaritas (yesss) some of which include the likes of smoked honey, habanero chillis and apple cheeks.

Cocktail extraordinaire Rupert has also created some very special non-tequila laden cocktails for those of us who may not be friends with the Mexican specialty spirit. The Flamingo is the go, made with Calle 23 Blanco, strawberry, chipotle, lime and Mexican lager.

If you’re keen for night of Mexican festivities fuelled by some of the best food around, dance your way down to tacocat, you know you want to.

LOCATION: 6/26 James Street, Burleigh Heads
HOURS: Wednesday to Friday 5pm until late, Saturday and Sunday 12pm until late

Words and photos by Kirra Smith

You’ll need all the energy you can get this weekend with three full days of dancing on the cards at Blues on Broadbeach. To start your weekend right, cook up this simple and healthy breakfast hash and you’re good to go!

INGREDIENTS
2 cups pumpkin in 1cm cubes
1 tablespoon of olive oil
1Ž2 teaspoons of smoked paprika
2 teaspoons of ground cumin
A pinch of salt
1 garlic clove, crushed
1Ž2 onions, diced
1 jalapeno, finely diced
1Ž2 cups of red capsicum, diced
1 cup of zucchini, diced
1 and a 1/Ž2 cups spinach
4 eggs
Juice of 1 and a 1/Ž2 limes
1 avocado
1/4 of a red onion, diced
A handful of fresh coriander

DIRECTIONS
Preheat your oven to 180 degrees celsius. Peel the pumpkin and cut into small 1 cm cubes. Place the cubes in a bowl with 1 tablespoon of olive oil, smoked paprika and cumin. Toss so each cube is well seasoned. Place the pumpkin on a baking tray and roast in the oven for 15 minutes or until tender.
While the pumpkin is roasting, in an oven-proof frying pan sauté the crushed garlic, diced onion, diced capsicum, diced zucchini and 1 tablespoon of the diced jalapeños, for 3 to 4 minutes. Once the onion becomes translucent add in the spinach, lime juice and 1 teaspoon of cumin. Cook for another minute and then set aside.
Once the pumpkin is cooked add it to the pan with the veggies and stir to ensure everything is evenly mixed. Create 4 wells in the mixture and crack an egg into each hole.
Place the pan in the oven and bake for 8-10 minutes until the egg whites are cooked.
In the meantime mash the avocado with 1 tablespoon of diced jalapeños, diced onions, the juice from half a lime and a pinch of salt.
Once the eggs are cooked serve with the smashed avocado and a handful of fresh coriander.
Serves 2
Preparation time 15 minutes
Cooking time 25 minutes

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.