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Cook like a QT chef at home, our Chefs are personally delivering you their best kept secrets and recipes every fortnight. Spoil your friends and family, these recipes are sure to get everyone’s mouth watering and will impress!

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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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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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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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