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Author Archives: sasrowlands

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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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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 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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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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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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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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