In a tiny clutch of shops on Monaco Street you’ll find the hugely popular Coffee Sisters café owned by Kylie Jennings. Favoured by fitness-oriented clientele and locals, it’s a place that encourages us to take a stop on the road, enjoy a slower pace, sip great coffee and eat healthy food. Dining alfresco, there’s plenty of parking nearby, a play area for the kids, bike racks and a dog tie up area to encourage a range of patrons.

One of Coffee Sisters’ main drawcards is the coffee, their own award-winning “Sorella” blend, (‘sister’ in Italian), roasted by Di Bella Coffee in Brisbane.

The other drawcard is Chef Patrick Harris’ food. With a culinary background in large New Zealand hotels plus his own catering business, he came to the coast after being Head Chef at Jamie’s Italian, Perth. Patrick has brought large hotel standards to the small but busy neighbourhood café, operating a spotless kitchen mostly by himself.

The café’s food falls neatly into the ‘healthy eating’ category: nutritious meals with a few treats thrown in along the way. Free-range eggs and sourdough bread are both organic, meals are generous, and made to order from fresh ingredients. There are treats to enjoy with coffee, such as Patrick’s date and orange scones, which he says he adapted from a ‘Little & Fridays’ recipe. He’s shared it with us, or you can pop in on a Thursday or Friday to try one with a coffee.

Find Coffee Sisters at 110 Monaco Street, Broadbeach Waters, Ph: 07 5538 5655

Read our review of Coffee Sisters here.

NOTE: This article was published in The Sun on 4 December 2018.

Print Recipe
Date and Orange Scones
Coffee Sisters' chef Patrick Harris has given his own twist to this Little & Fridays scone recipe.
Course Baking
Prep Time 20 minutes
Cook Time 25 - 30 minutes
Servings
large scones
Ingredients
Course Baking
Prep Time 20 minutes
Cook Time 25 - 30 minutes
Servings
large scones
Ingredients
Instructions
  1. Combine flour, sugar, salt, allspice and orange zest. (You could use lemon zest instead.)
  2. Rub the butter through the mixture. It doesn’t have to be too fine. Add chopped dates. Mix through. Add wet ingredients (yoghurt and milk).
  3. Turn out onto a lightly floured bench. With soft hands, barely combine together. Form an oblong shaped piece but do not overwork. Put onto baking tray lined with baking paper. Cut knife through into six equal square pieces.
  4. Bake in middle of preheated oven at 180 degrees for 25 – 30 minutes.
  5. Serve with butter, jam and cream. Makes 6 large or 8 average-sized scones.

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