Gather and Feast, Caboolture
This Caboolture cafés name, Gather and Feast, perfectly describes owner Candice’s goal of keeping it simple when she opened the doors.
“I like to gather a community and feast on beautiful food. We have created a community here,” she says.
Between the online presence and the physical sense this is an engaged community, with majority of the customers through the door resulting from their Instagram audience.
Since she was 15 years old, Candice has been in hospitality and had a food truck specialising in vegan cuisine before opening her own cafe last March.
Vegan cuisine and vegan alternatives feature prominently on the menu, but there are choices for those looking for something more indulgent, like a cheeseburger eggs Benedict.
Candice does all of it on site, except the bread, and thrives on an ever-changing menu and creates art on a plate.
“I like to make food look pretty and enticing,” she explains.
Candice enjoys catching her customers by surprise and loves it when they take the time to thanks her for her delicious creations, which apparently, happens a lot.
“I get a lot of thanks here,” she says.
They use Saturdays as their “re-invention” days, when the team gathers to work out the two specials which are recreations of something already on the menu. A great example is the Golden Gaytime Pancakes.
“That’s the day for indulgence. It’s hard to find a seat on Saturdays,” Candice says.
Gather and Feast serves Botanica Organic free trade coffee.
It is open Monday to Friday from 6.30am-2.30pm; and Saturday from 7.30am-1pm.
7 James St, Caboolture
Phone 5432 3876
Caboolture Sports Club, Morayfield
If you think you know what the Caboolture Sports Club has to offer, executive chef Anthony says that you might be shocked when you pop in next time.
In recent times the club underwent extensive renovations and has an enticingly exciting menu to match.
“We’re trying to make it as fresh and innovative as possible — you’re going to a restaurant but it’s still in a club,” Anthony explains.
The club boasts four dining areas, an al a carte, bistro, café and lounge bar. To which Anthony says the diners and members are pleasantly surprised by the standard of food on offer and the way it is plated.
Over the past 15 years and through many changes, Anthony worked his way up from being a casual employee to executive chef.
In order to match the diners expectations the quality of cuisine has needed to improved, to which it has done.
Anthony says the club’s seafood and steak are popular and the entire kitchen team is involved in crafting the menu.
Station Rd, Morayfield
Phone 5497 9711
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