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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!


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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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 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 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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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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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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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 […]


Wagyu Bresaola

Ingredients: 1 Wagyu Tenderloin (note: choose the best quality that you can afford. The better quality the tenderloin, the better quality bresaola) Red wine (note: you will need enough to be able to submerge the beef – we use approx 7 litres, but again, choose the best that you can afford in a suitable quantity) […]

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By Benjamen Judd 2014 is already looking like a jam-packed year of event goodness and it’s only January 1st! This coming Tuesday, January 7 the excitement of the Jeep Magic Millions racing carnival thunders onto Surfers Paradise Beach with the Jeep Magic Millions Barrier Draw. A silk-lined, on-sand marquee will be erected at the Hanlan […]


Honey-glazed, spit-roasted suckling pig

INGREDIENTS 1 (12- to 18-pound) whole suckling pig 15 quarts water 6 1/2 cups kosher salt 1/2 cup pepper ground pepper corns 4 1/2 cups granulated sugar 1/2 cup vegetable oil, for basting 1 whole pineapple 2 whole oranges 1 lime 1 grapefruit 1 Half Garlic clover Half handful Bay Leaves 1 apple 1tbsp Thyme […]

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Bazaars Tips out for the boys

Well Movember is well under way and although my prepubescent face has yet to get the memo, our team down at Bazaar sure has. Nearly all of the gents, both chefs & floors staff have pulled together in the venue to support men’s health this year with almost $340 already raised in the first week. […]

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Swinging’s in vogue

Firstly, have you been to Swinging Safari on the Gold Coast? If the answer is no, listen up. Put down your phone, get up from your couch / desk and go. An unassuming banquet of hipsters awaits – ok, that just sounds creepy. What we mean to say is, Swing Safari is an icon of […]

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Thanksgiving – GC style!

Thanksgiving Day is a national holiday celebrated primarily in the United States and Canada as a day of giving thanks for the blessing of the harvest and of the preceding year. Here on the beautiful Gold Coast, we much to be thankful for also and since we’ve already adopted Halloween, why not Thanksgiving? For the […]

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