There’s nothing like a local coffee shop to make you feel at home. You know the sort of place, where you’re greeted by name and the barista says, “Want your usual?”

You start chatting about the weather, footy, kids…anything you have in common…

Local cafés have become a meeting place where coffee culture meets social hub.

It’s been said that successful cafés fulfil several criteria pleasing to their customers: great coffee and food, a relaxing atmosphere, fabulous front line counter service and the feeling of being a part of something.

The Shack Café in Mudgeeraba brings us all of this. It’s a local business where staff are focussed on great customer service. Enjoying a corner position in Bell Place, there’s lots of indoor and outdoor seating to suit your choice depending on weather.

Homestyle food, such as the pancake stack, avocado smash and eggs bene topped with aioli, is generously sized and well-priced. It’s accompanied by freshly squeezed juices, milkshakes and smoothies and great Byron Bay coffee with a lovely crema.

The Shack have shared their recipe for Corn and Zucchini Fritters with us. It’s an easy weekend breakfast to make for a crowd.

The Shack Café, Shop 7/2 Bell Pl, Mudgeeraba Ph: 07 5525 2709

Print Recipe
Corn and Zucchini Fritters
  1. Finely grate zucchini.
  2. Then whisk with corn, eggs, corn juice and milk if needed. Gradually stir in sifted flour, coriander, cumin, salt and pepper.
  3. Oil pan or hotplate over medium heat. Cook one test fritter to check for size and speed of cooking then cook turn once until golden brown.
  4. Serve 2-3 fritters with poached eggs and bacon on a bed of rocket and top with a drizzle of aioli and sweet chilli sauce.
  5. TIP: Use as little milk as possible to get best results. For an even fluffier fritter, beat the egg whites separately and fold into the mix.

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