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Author Archives: sasrowlands

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A playground for those who love art, design, fashion, music and food

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Our people – Chris Barnes

Christopher Barnes – Manager of Audio Visual & Digital Design Mr. Barns, how long have you been with QT Gold Coast Hotel? About and a half years now And you have changed roles once or twice during that time if I am not mistaken? Yes, I was hired in September 2012 as a Night Audit […]


Our people – Aaron Jones.

NAME: Aaron Jones COUNTRY OF ORIGIN: London, England EDUCATION: St Mary University – Health & Sport Science Title: Head Bar Tender Favourite Stingray Drink: Mexican Butterfly (In relation to our Mexican Theme, this Margaritas balance of mint & elderflower combines with Tequila very well). Favourite Bazaar Meal: Moroccan Pumpkin Salad What you love about your […]

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Our people – Jarryd Goundrey.

Name: Jarryd Goundrey Title: Apprentice Chef Country of Birth: Australia Education: Lynwood High School, Perth Favourite Stingray Drink: Maple Treacle (tastes like a pancake) Favourite Bazaar Meal: The Pork Belly from the live Asian Station What I love about my job: Firstly the cool surroundings are very refreshing particularly in a kitchen environment as I get to come out and activate the […]

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Our people- Andre Horpazack Retamero

Name: Andre Horpazack Retamero Title: Dinner Host in Bazaar Country of Birth: Brazil (Baby) Education: Degree in Industrial Design Favourite Stingray Drink: Spicy Mexican Bloody Mary Favourite Bazaar Meal: Tamarind and lemon grass beef ribs What I love about my job: The amazing varieties of food stations, the aromas of spices, the friendly faces I meet, my work colleagues, learning and developing […]

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Our people- Ben Partridge

Name: Ben Partridge Title: Stingray Venue Manager & Bar Operations.   Country of Birth: Australia   Education: John Paul College Coffs Harbour. I grew up in a Pub – very educational.   Favourite Stingray Drink: It has to be tequila of course – Cabo Wabo Reposado straight up. Interesting fact- Cabo Wabo Tequila is owned […]

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greg benney

Our people – Greg Benney!

NAME: Greg Benney BORN:  South Africa EDUCATION: I have studied a broad range of areas including: Business Management, Advanced Pastry, NVQ 1234 POSITION: Head Chef FAVOURITE STINGRAY COCKTAIL: I’m more of a crafty beer and cider man! Give me an apple cider any day after a long day at work. FAVOURITE BAZAAR MEAL: The new […]

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Popcorn cup cocktail at Stingray Lounge.

Popcorn Cup A lengthy serve of popcorn infused Bacardi Gold is charged with a Cola Spritz in a martini glass. Finished with a side of salted caramel popcorn.

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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 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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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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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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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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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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