Author Archives: sasrowlands

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Fruity Lamb tagine from Bazaar Marketplace.

Fruity lamb tagine Ingredients 2 tbsp olive oil 500g lean diced lamb 1 large onion, roughly chopped 2 large carrots, quartered lengthways and cut into chunks 2 garlic cloves, finely chopped 2 tbsp ras-el-hanout spice mix (see tip, below) 400g can chopped tomatoes 400g can chickpeas, rinsed and drained 200g dried apricots 600ml chicken stock […]

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Moroccan-carrot-salad1

Moroccan Carrot Salad recipe from Bazaar Marketplace. Too yum!

MOROCCAN CARROT SALAD 250g pearl barley 3 teaspoons coriander seeds dry roasted 3 teaspoons cumin seeds dry roasted 5 medium size carrots, peeled and sliced into 3mm thick rounds 150g pine nuts toasted 130g golden raisins soaked in warm water then drained 10 dried dates, pitted and chopped 1 lemons juice only 2 oranges juice […]

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prawn taco

Prawn taco recipe from Bazaar Marketplace.

PRAWN TACO PRAWN MARINADE 1 fresh habanero chilli – seeds removed 4 garlic cloves Roots of 1 bunch coriander 150ml olive oil, plus 2 tbs extra 1kg green prawns, peeled and de-veined Method: Blend habanero, garlic, coriander and 150ml olive oil until smooth. Toss with prawns. Cover and chill overnight. ALMOND SALSA  3 large dried […]

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Madrid Layover cocktail from Stingray Lounge.

MADRID LAYOVER Tanqueray No. Ten Gin, Lustau Los Arcos, Amontillado, lemon juice, simple syrup, strawberries

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jam jar 4

Popular cocktail for summer in Stingray Lounge!

STINGERS ORIGINALA QT twist on a Margarita. Freshly pressed lime juice, agave nectar & El Jimador served in a salt  aked retro jar.    

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LUKERECIPETUNA100_6593

New Bazaar recipe! Achiote grilled yellowfin tuna steak with lime and mango salsa fresco.

Achiote paste marinated tuna 4 very fresh tuna steaks, about 2 inches-thick 2 tablespoons organic achiote paste 1 teaspoon cumin seeds, toasted 1 tablespoon coriander seeds, toasted 1 tablespoon Mexican oregano 3 cloves garlic, minced 1 teaspoon freshly-ground black pepper 1 scant teaspoon sea salt 100ml fresh orange juice 1 tablespoon apple cider vinegar 1/4 […]

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SVD

Vegetarian Dim Sum recipe from Bazaar Marketplace.

For a vegetarian dim sum treat, try these delicious Steamed Dumplings made with a shiitake mushroom-tofu filling. Wonton wrappers work for this recipe, but if you can find round dumpling wraps (frozen at Asian/Chinese food stores), your dumplings will be even more delicious. The filling is quickly made in a food processor, then just wrap […]

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BAZAARPEASALAD (1)

Pea Salad recipe from Bazaar Marketplace. Yum!

PEA SALAD 3kg green peas, blanched 5 tablespoons dried chilli flakes 4 cups powdered parmesan 2 cups Persian Fetta/or ricotta 2 cups pecorino grated 200ml lemon juice 1 white onion finely chopped 1 bunch mint leaves, finely chopped 1 cup sherry vinegar 2 cups olive oil Sea salt and cracked black pepper   Method: In […]

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salsa-verde

Salsa Verde at Bazaar Marketplace.

SALSA VERDE 2 cloves garlic ½ cup capers rinsed ½ cup cornichons rinsed 6 anchovy fillets 1 bunch flat leaf parsley 1 bunch basil leaf 1 bunch mint leaf 1 tablespoon Dijon mustard 50ml sherry vinegar 125ml olive oil Sea salt and cracked black pepper to taste   Method: Finely mince the garlic, capers, gherkins, […]

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beetroot

The Bazaar beetroot salad. Yum!

BEETROOT SALAD 3kg small beetroots 3 tablespoons sherry vinegar 5 tablespoons olive oil 2 tablespoons sugar 2 tablespoons sea salt 5 sprigs thyme 12 bunches asparagus 2 handfuls baby spinach Salsa verde 400g Goats’ cheese 6 cups roughly torn sour dough lightly baked with olive oil, picked tyhme and shaved garlic   Method: In a […]

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The Tradición drink recipe.

Award winning Brisbane bar Operator Marco Nunes, named as a Finalist in the Australian BACARDÍ Legacy Cocktail Competition, launches campaign for his drink, Tradición Award winning Brisbanebartender/owner/operator Marco Nunes, former owner of the award winning Canvas bar and operator of newly opened Papa Jack’s in Fortitude Valley, has made the final cut in the Australian […]

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MATT M - Copy

Our people – Matthew McLachlan

NAME: Matt McLachlan TITLE: F&B COUNTRY OF BIRTH: Hong Kong EDUCATION: Bachelor of International Hotel Management FAVOURITE STINGRAY DRINK: Stingers Margarita! I love this as it has a great sourness that wets the palette FAVOURITE BAZAAR MEAL: Beetroot Salad – This combines a small handful of beetroot with salsa verde which is gently stirred in […]

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KIMCHIBAZAAR

Kimchi recipe from Bazaar Marketplace. So yum!

KIMCHI 1 large Chinese cabbage, outside leaves discarded 200g table salt 1/2 Spanish onion, peeled and roughly chopped 1 large knob ginger, peeled and roughly chopped 6 garlic cloves, peeled 1 nashi pear, peeled and roughly chopped 100g chilli bean paste 2 tbsp fish sauce 2 tbsp caster sugar 1 tsp sesame oil   Method: […]

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PALEO

Paleo Granola recipe from Bazaar Marketplace

Paleo Granola   Ingredients: – 1 cup raw almonds – 1 cup raw cashews – 1/4 cup raw pepitas/pumpkin seeds – 1/4 cup raw sunflower seeds (no shell) – 1/2 cup unsweetened coconut flakes – 1/4 cup coconut oil – 1/2 cup raw honey – 1 tsp. vanilla extract – 1 tsp. sea salt – […]

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PIMMS PUNCH

Pimms Punch recipe from Stingray Lounge. Delish!

PIMMS PUNCH   10 x lemons (sliced) 10 x lemons (squeezed and strained juice) 8 x limes (squeezed and strained) 5 x cucumbers (skinned) 5 x oranges (sliced) 4 x limes (sliced) 5 x punnets strawberries 1 x small bucket ice cubes 6 x bottles 700ml PIMMS 9 x litres lemonade 2 x bottles martini […]

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