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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!

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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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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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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COCKTAIL FLORAL FIZZ

Stingray Cocktail of the week!

Floral Fizz Toasted lavender & rose petals blended with fresh citrus, orange blossom and Italian Sparkling wine.

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TOMATO MACAROON

Delish cookie recipe from Bazaar Gold Coast

Tomato Macarons For the cookies: The almond mixture: 150g powdered almonds 150g powdered sugar 55g egg whites 15g red food coloring For the meringue: 150g granulated sugar 40g water 55g egg whites 1. Sift together the powdered almonds with powdered sugar. Add the 55g egg whites and food colouring, but do not stir them together. […]

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HOT AIR FOR A NEW YEAR

By Benjamen Judd   Happy New Year to our lovely collective friends, guests, random readers, fellow internet nerds and general community. And no, we’re not a bit late. We’re wishing a happy Chinese New Year of which the celebrating begins today. As part of the Chinese New Year Celebrations, this year the Gold Coast City […]

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