If you’re anything like us, our brains say salad, but our tastebuds autocorrect that to gelato. It’s the edible equivalent of shoes – there’s always room for more, plus it feels way less damaging than its bloat-inducing cousin, ice cream #truedat. So when we discover a gelato shop worthy of our coin and in this case, our KM’s (it’s on Tamborine Mountain), we feel compelled to do our bit for society and spread the good word.

Introducing Tamborine Mountain Gelato Co, a two-months young gelato wonderland churning out the finest traditional Italian gelato goodness. With seasonal flavours rejigged every few days, regular visits are totally justified, dispelling the theory that you can have too much of a good thing (you can’t).

Using local growers and ingredients where possible by working with suppliers like For Real Milk, Grazing Girls Eggs, and Funny Honey (Scenic Rim), Cravve Chocolate (Burleigh Heads), Those Little Voices Coffee (roasted on Tambo), it is the ultimate #supportlocal business. And stop press, these gelato geniuses have opted for the traditional pozzetti gelato cabinet. This uber authentic cabinet has lids (say what?!) and the contents can’t actually be seen from the cabinet (*cue crickets…*). But fear not friends because this is the traditional way, and the best means of storing a natural product. It stops circulation and maximises freshness, which means the end result is pure gelato supremacy.

Experienced Pasty Chef Bec Leitner along with her partner (and home-grown Tamborine kiddo) Alick Kilsby combined their passions and voila – Tamborine Mountain Gelato Co was born. Bec, who is also the ‘Head Chef’ and was previously manager of the pastry team at Burleigh Baker, has long championed desserts that are natural, lower in sugar, with no nasty fake stuff #AmenSista. Joining forces with Alick who is passionate about supporting the growing food scene in his ‘hood’ and making Main Street a food lover’s must see (or must eat), they’re a match made in heaven…both professionally and personally.

Just before opening, this gelato loving duo embarked on a research trip across the entire East Coast to sample as much pozzetti gelato as possible and guys, if you need volunteers to source more intel…#JustSayin. This enabled them to nail the exact texture, flavour and style, demonstrating their commitment to the cause. Bec also received one-on-one training from a couple of Italian Gelato experts to perfect her skills, and ensure the recipes remained authentic and natural.

Alick and Bec designed the interiors with a clear aesthetic in mind, alongside shop fitter Sam Harder. Inspired by the Tamborine Mountain rainforest scenes with a minimalist and contemporary look and feel, you’ll find indoor seating for 18, outdoor seating for 8, or you can plonk on the grass. Located close to stunning lookouts and rainforests, if you overindulge (us), you can always clock up some steps on a nearby rainforest hike #bonus.

In addition to being delish and tradish, their gelato is all gluten free, plus they offer several vegan options as well. Right now, we’re crushing on the Mint Stracciatella which is fresh garden mint gelato with chocolate shards throughout. Equally delectable are the Banana Custard, Lamington, and Lemon Myrtle and Honey flavoured gelatos, and we won’t judge if you order all of the above coz we did too. There is also a small selection of cakes for sale each day, which again are natural and always gluten free.

So next time you’re planning a trip up the mountain, remember a balanced diet is a gelato in one hand and a gelato in the other – especially when they’re au naturel from Tamborine Mountain Gelato Co.

Where: 4/15-17 Main Street, Tamborine Mountain
When: 10am – 6pm Wednesday to Sunday. Closed Monday & Tuesday. Days and hours are extended on school holidays
Instagram: @tamborine_mountain_gelato_co

Words by Bianca Trathen
Images by Carly King

With a name like Franquette (pronounced Fraen-ket), our minds conjure up images of all kinds of French inspired splendour.

And well done us, because this is precisely what Franquette Bakery on Tamborine Mountain is all about.

Meaning ‘without any fuss’, the name is reflective of the food; simple, unpretentious, and made on the premises using sustainable flours and Australian ingredients when possible.

The result is crust what the doctor ordered, with THE most delicious artisan French carby goodness, making Franquette a legend in the baking.

Founder and Head Baker Jérôme Favier has the perfect ‘blend’ of skills, with a resume any baker would be proud of.

Being somewhat of the Doogie Howser of the bakery world, Jérôme graduated from the typically two-year professional Baker Diploma course in just six months, yeah, as you do.

He then returned to Europe to master traditional artisan methods to produce quality, crafted baked goods, with the intention to come back down under to wow us with his skillz.

Baking for several big names, he spent two years in France, one in Switzerland, plus one in Germany, and this reads like our Contiki tour itinerary circa 2001.

Moving on to the Gold Coast, he enjoyed an eight year stint at Burleigh Baker, where he held the prestigious ‘Master Baker’ post and played a key role – both front and back of house – in the GC institution’s success story.

Jérôme chose the beautiful Tambo location as the village size is similar to his French hometown in Bourgogne.

It also has that unmistakable mountain atmosphere, a relaxed and peaceful lifestyle, and of course, it’s a mecca for locals and tourists alike.

Engaging Shopfit Co for the design, we’re pleased to confirm that from bread to dough, Franquette rocks a French style bakery and bistrot (small café) look and feel.

Everything about this gem is warm and inviting, starting with the striking green and white logo, reminding us that it’s ‘without any fuss’.

The roof forms an eye-catching peak, featuring dark wooden panelling and matching weatherboard, contrasting white bifold doors, bare bulb pendant lights, and lots of on-brand green accents.

The large windows allow people to see the bakers in action #NoSecretsHere, and although it’s geared primarily to the takeaway market at this stage, patrons are invited to sit and relax under the terrace and on the deck.

Around the back is where you’ll find the cute deck space with an outdoor seating area accommodating 40+ people, plus a green area for kids and doggos to hang.

So what sort of bakery wizardry can we expect to unearth?

Firstly, we’re talking more loaf varieties than you can poke a bread stick at, including white, multi, olive, fruit, sandwich, ciabatta, napoleon, spelt, Josephine, miche, and the French bakery staple, baguettes.

Or, if you’re not interested in DYI-ing your sanga or baguette at home, hook yourself up with one of Franquette’s freshly prepared sandwiches, toasted sandwiches or baguettes.

Overflowing with THE most scrumptious fillings (think European influenced deli meats, cheeses, and other quintessentially Euro ingredients), the photos alone induce a drool reflex.

There’s also an assortment of rolls, scrolls, and pasty-infused deliciousness.

Oh and if you’re partial to a croissant and duh, who isn’t, there are melt-in-your-mouth good almond croissants, savoury croissants, or you can order them a-la-natural.

The signature item here is called The Mountain Top which is both intriguing by name, and totes fitting for obvious reasons.

And the signature beverages are their Blackboard coffee bean-based brews, straight outta Burleigh #LocalsSupportingLocals.

Plus there is a range of Blackboard products stocked in the bakery so you can buy some for ‘ron.

Our advice?

Just dough it!

Jump in your car and head for the hills (mountain hills, potato potahto) to experience the best bakery goods since sliced bread.

Where: 155 Long Road, Tamborine Mountain
When: 7am – 3pm Thursday to Monday. Closed Tuesday & Wednesday

Words by Bianca Trathen.

We’ve all clocked up plenty of hours swimming, eating and drinking beachside this summer, and we wouldn’t have it any other way.

But may we suggest a tree change for your next coffee / breaky / brunch / lunch date, with a trek up the beautiful Tamborine Mountain.

A refreshing alternative to #cakebytheocean, it’s recently levelled up another notch with the boho-meets-Scandi newcomer, Bean N Brunch.

With a srsly inviting design, stunning covered deck, and a smashingly good menu, it’s the perfect addition to our beloved Tambo.

Oh and bonus points awarded for the charming Gallery Walk location, coz who doesn’t love a side of shopping with their double-shot flat white.

Opening on Christmas Day (true story!) and already setting tastebuds-a-flutter, it’s reason enough to clock up some km’s on the ‘ole odometer.

Seating 50 bods on the cosy deck for a relaxing alfresco-style experience, we love everything about this place.

Its warm and welcoming ambiance starts with the weatherboard and VJ panelled exterior, which is effortlessly mirrored inside.

The clean white and timber aesthetic features the most glorious thick-set wooden floorboards, rattan pendant lighting, and just the right amount of foliage hanging overhead.

Manager David Csavas is your smiling host with the most, boasting over ten years of hospitality experience (translation; it may be his first café but it sure ain’t his first rodeo).

Working behind the bar and as a barista in both Hungary and Norway, as well as in venues and cafes across Queensland, his passion for quality coffee and nosh is fierce.

32 years young, he’s turned his dream of opening a café into bricks and mortar and is livin’ la vida mocha.

If you’re Bean N Brunch bound for breakfast (say that a few times to get all kinds of tongue twisted), look no further than the signature Bean N Brunch Egg with a Florentine crunchy English muffin layered with your choice of meat (bacon, ham or smoked salmon) or veg (mushroom and avo), poached eggs and warm Hollandaise, served with a golden hash brown and grilled tomato.

Or for a lazy lunch done right, get your nom on with the signature PM dish, Bean N Brunch Schnitzel, a sumptuous golden crumbed chicken breast served with beer battered chips and salad.

Then, on your next visit coz trust us, there’ll be another (and another…), try the Grilled Barramundi, Osso Bucco Ravioli, or a palette pleasing beef, chicken or vegan burger.

Beverage wise, David and his team do a mean latte, macchiato and dirty chai.

Perhaps you’re channelling something to cool you down and to be fair, it’s like fiddy degrees in the shade right now so one can’t go past a mango, strawberry or passionfruit Home Made Lemonade. Or for more of a substantial sip, it’s gotta be the Avo-Go-Go Smoothie with avo (duh), broccoli, spinach, mango, coconut, ginger, and lime.

Oh and watch this space because David has big things in the pipeline for Bean N Brunch and Sir, we are all ears!

With a grand plan to introduce more European dishes as part of a winter special menu (including Hungarian Goulash), srsly can it be June already?

So round up your people, pack your appetite for ‘a latte’ great eats and drinks, and make for the mountain!

Where: 161 Long Road, Tamborine Mountain
When: 6am – 3pm Monday to Sunday. Closed Tuesday.

Words by Bianca Trathen.
Images by Carly King.