This region’s natural beauty is renowned but the food scene is only just starting to turn heads. Chef Simon Furley shares where he eats when he’s off the clock.
For the carrot cake: Scenic Rim Farm Shop & Cafe1/6
“This place is about an hourand-a-half each way from either Brisbane or the Gold Coast and the drive is stunning – you see all the rolling hills and the back of Lamington National Park; there are old wooden bridge crossings and awesome farms. Then you arrive at this café in Kalbar in these massive gardens. I take my two-year-old daughter here for an afternoon of carrot cake and smoothies.”
Image credit: The Weekend edition
For the mutton neck sanga: Blume Restaurant2/6
“Blume is a more high-level place to go for lunch or dinner. It’s about an hour from Brisbane in a place called Boonah, which used to be a sleepy country town but is taking off now. I’m good friends with the owner and head chef, Jack Stuart, who’s famous for his local crumbed mutton neck sanga with black garlic.”
Image credit: Simon Langford Ely
For the produce: Tommerup’s Dairy Farm3/6
“Tommerup’s farm in Kerry has an open day once a month and they’ve won countless awards for their products. It’s a sixth-generation operation and it’s where I source the pork we serve. We get in whole pigs and butcher them onsite, using everything nose-to-tail. They also have dairy cows and do beautiful handmade butter and crème fraîche.”
Image credit: The Outpost Cafe
For a pie: The Outpost Cafe4/6
“One of the best pie shops in South East Queensland. This café in Canungra, about 20 minutes from our restaurant, has been around for generations. My chefs and I do wild foraging once a week and most times we start off with a pie. There’s one called the spicy buffalo chicken pie, which is made with blue cheese and is pretty special. There’s so much to do in the Scenic Rim – hiking and walking – so it’s good to get a pie before you head off.”
Image credit: Tim Vermey
For the fetta cheese: Summer Land Camels5/6
“Camel meat is very strong – beautiful but strong. It’s only for certain people. But the cheese they make at this farm in Harrisville is incredible. It’s really rich and creamy, not overly salty. We use it in our breakfast dishes at the restaurant.