There are few suburbs on the Gold Coast specifically built to encourage a sense of community well-being, however Emerald Lakes is one of them. Oozing the charm of a modern European-inspired village, its centre is surrounded by a village, an 18-hole golf course and clubhouse, along with 13 kilometres of walking and bike tracks around a lake.

Longevity studies point to ‘community’ as a common factor in those who live longest: “People who are more socially connected to family, friends, and community are happier, healthier, and live longer than people who are less well connected,” says Harvard-affiliated psychiatrist Dr. Robert Waldinger.

A New Zealander by birth, Chef Fin Tully, who owns Cabukee Café with his wife Risa, trained and worked on the Gold Coast, Brisbane, Melbourne and Japan at such places as the Sheraton, Stamford Plaza and more recently as Head Chef at the French-influenced Pompidou, Bulimba.

The couple have added a touch of class to the Emerald Lakes café, injecting new life into favourite dishes. With everything made in house, including sauces, all the food is cooked to order. Stepping up to modern dining is a welcome change in this area, the weekend share plate menu suiting a multiple of purposes. This is just the meeting place that Emerald Lakes needed!

Cabukee, Shop 5/3029 The Boulevard, Emerald Lakes Ph: 07 5594 2860

Read our full review of Cabukee here.

NOTE: This recipe was published in The Sun newspaper on 5 June 2019.

Print Recipe
Cabukee’s Semolina Dusted Calamari with Lemon Pearls
Course Main Dish
Keyword Seafood, Starter
Course Main Dish
Keyword Seafood, Starter
  1. Lightly dust the calamari rings with semolina and shallow or deep fry for 40 – 50 seconds in batches. Drain on a plate covered in a paper towel.
  2. Serve with rocket, Japanese mayonnaise, and top with lemon pearls.
Lemon Pearls – Method:
  1. Pour oil into a tall glass and chill for about an hour. (The oil must be cold.)
  2. In a small saucepan, bring juice and agar agar to the boil. Reduce to gentle simmet and cook 1 – 2 minutes, or until agar agar is dissolved. Let cool 3 – 5 minutes.
  3. Fill an oral syringe or a straw with the juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
  4. Strain using a fine mesh strainer. Rinse well with water. Store the caviar until ready to use. Lay on a paper towel-lined plate and pat dry.

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