![]() ![]() Bursting with flavour, fun to eat and full of healthy ingredients, what’s not to love about this native Hawaiian cuisine turned worldwide taste sensation?!Ĭoz we can’t get enough, here is a list of some of the best poké bowls on the Gold Coast from North to South, so you can up your ‘gram game! ![]() And, unlike the former, poké bowls don’t make us do dumb stuff like text our ex at 2am, or bust out the Macarena amongst people who weren’t even born when it was a banga. The only thing we love more than a fish bowl (RIP Melba’s) is a poké bowl. Yep, we feel totes Burleigh-esk right now. Or if a warm bowl is more to your liking, how about Beef Brisket with 12-hour braised beef, kale, savoy, carrots, radish, shallots, edamame, lemon olive oil and shoyu dressing, wasabi peas, and wasabi mayo drizzle? Then, add your base like brown rice, sushi rice or soba noodles (to name a few), any extra protein (we’re picking tofu and perhaps some meru miso eggplant), and a trusty Kombucha to wash it all down. It’s packed with salmon sashimi, kale, savoy, beets, shallots, edamame, red onion, roasted sesame dressing, seaweed salad, tobiko and crispy shallots. Well if 10,000 Aussies a week are ordering their signature The O.G., this sounds like a pretty good place to start. Now down to the nitty-gritty – what should you eat and bonus, you can watch the chefs whip up your edible masterpiece in the open kitchen. Having self-funded their growth from 1-30 locations in the past six years making FISHBOWL Australia’s fastest growing quick service restaurant, it’s safe to say they’re scratched a nation-wide itch. Speaking of, who the heck did cook this up? In 2016 whilst at Uni, three savvy young blokes Nathan Dalah, Nic Pestalozzi and Casper Ettelson decided that a healthy, sustainably sourced alternative to fast food could have legs….and well played Sirs, well played. What begins with a beautiful a-la-natural and green friendly product, is complemented by design-driven spaces, curated music, bold personalities and cultural diversity, and why didn’t we think of this trailblazing concept?! Where possible, these guys even grow produce on their own farms, and any kitchen waste is sent back to these farms to use as nutrient-rich compost for new produce. Using a carefully selected range of local and Japanese ingredients free from any artificial flavour enhancers and refined sugars, the proof is in the pudding…or the bowl….that the result is a true blue (or green) taste sensation! The chefs carefully break down and prepare the nosh with minimal intervention and maximum love, right down to the dressings. To maximise nutrition, the menu is centred on veggies, alongside ethically and sustainably sourced seafood, meat or vegan options made fresh every day. With a mission to change the face of fast food, the FISHBOWL phenomenon is built around a customisable base and extras and who doesn’t love an element of DIY. ![]()
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