There are plenty of ways to approach Queencliff’s gleaning 360Q: by ferry, car, foot or – yes, please – by luxury sea-liner. The two-storey restaurant and bar sits at the tip of the promenade at the stunning one-year-old Queenscliff Harbour and offers a fresh, modern alternative to the seaside village’s renowned Victorian hotels.
Architect Robert Conti’s design is clean and simple, with natural wood, limestone, copper and plenty of glass. In warmer months, folding doors invite sea breezes into the 150-seat dining area that offers sweeping views of Swan Island and Port Phillip Bay.
The menu features innovative, contemporary cuisine, split into emotive headings: Share, Tasty, Hungry,Extras, Sweet. Head chef Colin Swalwell (ex-Yering Station) maintains a strong focus on local, regional produce, including fresh fish sourced straight from catches at nearby St Leonards and Barwon Heads.
Tempura crab and scallop-filled zucchini flowers come with chilli and soy dressing for a tapas-style tempter. For a light lunch, try the dill and lemon infused prawns with tomato and basil terrine, or fill up with eye-fillet medallions with beetroot and peppercorn sauce.
Rathbone Wine Group has added 360Q to an illustrious portfolio of vineyards, including the Yarra’s Yering Station, Coonawarra’s Parker Estate, the Grampians’ Mount Langi Ghiran and Margaret River’s Xanadu. Even without a vineyard in sight at 360Q, weekend tastings and wine store specials feature prominently in tandem with a lengthy wine list.
Diners who arrive for lunch might be interested in 360Q’s encore – taking the staircase up the 30-metre Observational Tower. The viewing platform provides an impressive 360-degree view overlooking Queenscliff, the Harbour and the Peninsula surrounds.
Too late for lunch? Settle for an iced coffee in a stemless wineglass. After 5? Sip Champagne as the sun streams through the windows. A few too many? Hit the pillow at one of Queenscliff’s historic homesteads.
Cozy Up with These DIY Fall Drinks
Autumn is so exciting! It’s chilly, pretty, and awesome. Warm sweaters, cozy reading socks, and delicious hot autumn drinks. Nothing feels cozier than curling up with a hot cup of your favorite fall drink under a warm throw and not feeling guilty about staying inside because, well, it’s far too chilly out to be out there. So here is a list of our favorite, most delicious fall drinks. Enjoy!
Decadent Nutella Hot Chocolate *Crock Pot
- 6 1/2 cups skim milk
- 1 can sweetened condensed milk
- 1 T vanilla
- 1/4 cup cocoa
- 1 cup Nutella
- 1/4 tsp salt
Combine all ingredients in the Crock Pot and cook on low for 2 hours. For a less sweet, more milky version, add 1 to 2 cups more skim milk.
Pumpkin Spice Coffee
- Brewed Coffee
- 1 T Pumpkin pie filling
- Pumpkin pie spice to garnish
- Vanilla creamer
Mix pumpkin pie filling and a splash of vanilla creamer to taste with cup of brewed coffee. Add whipped cream and pumpkin pie spice to garnish as desired. Enjoy!
Read Next: 50 Warm and Cozy Fall Dinner Recipes
CARAMEL APPLE CIDER
- 4 cups apple cider
- 2 tsp vanilla
- 1 tsp apple pie spice
- 1/4 cup caramel
- cinnamon stick (optional)
Cook to simmer and serve!
Salted Caramel Mocha
- Mocha latte k-cup kit from Starbucks
- Sea salt
- Caramel Sauce
- Turbinado sugar (for garnish
Add a dash of sea salt and caramel sauce to Starbucks mocha latte k-cup kit. Garnish with whipped cream and turbinado sugar as desired. Enjoy!
Read next: Easy and Delicious Butternut squash Chili
Easy and Delicious Butternut Squash Chili – Clean Eating Recipe
My husband and I recently decided to try eating better by incorporating healthier carbs into our diets and getting rid of excessive amounts of grains, etc. There is currently no bread whatsoever in the kitchen. How weird. Weird but really nice! One of the new meals we’ve tried that really stood out for flavor was this Easy and Delicious Butternut Squash Chili. Check it out below, and leave a comment about how it turned out for you!
Butternut Squash Chili
Serves 8. prep time: 30 min. total time: 1 hour
3 tbsp avocado oil, divided
1 large yellow onion, chopped
1 large carrot, chopped
2 large stalks celery, chopped
1 1/4 tsp sea salt, divided
3/4 tsp ground black pepper, divided
1 small jalapeno chili pepper, seeded and diced
3 cloves garlic, minced
4 cups peeled, seeded, and diced butternut squash (abo 1 medium squash)
1 1/2 lb ground beef
1 tbsp each ground cumin and dried oregeno
4 tsp chile powder
1 tsp smoked paprika
2 14-oz BPA-free cans fire-roasted diced tomatoes
1 cup chicken broth
optional toppings: sliced green onion, shredded cheddar, chopped avocado, fresh cilantro
1. In a large dutch oven on medium, heat 2 tbsp oil. Add onion, carrot, celery and 1/4 tsp each salt and pepper: cook, stirring occasionally, until tender, about 6 minutes. Stir in jalepeno and garlic: saute 2 minutes. Add remaining 1 tbsp oil, squash and 1/4 tsp each salt and pepper: cook, stirring, 1 minute.
2. Add beef, cumin, oregano, chile powder, paprika, and remaining 1/2 tsp salt; cook, stirring to combine and break up meat until beef is cooked through, 5 to 6 minutes. Pour in tomatoes and broth. Increase heat to medium-high; bring to a boil, scraping any browned bits from the bottom. Reduce heat to low, cover and simmer 20 minutes, stirring once or twice.
3. Garnish with optional toppings of choice. Or let cool then cover and refrigerate for up to 3 days.
other recipes to try:
The Perfect Winter Lunch: Spicy Chicken Noodle Soup
The (colder) winter is here, diets are in and morale is low. The solution: a nice tasty bowl of delicious soup that is both easy to make and a reminder of those exotic holidays spent abroad.
2 tbsp tamarind paste
4 red Thai chillies, finely chopped
2 cloves garlic, crushed
2.5cm/1-inch piece Thai ginger, peeled and very finely chopped
4 tbsp fish sauce
2 tbsp palm sugar or caster (superfine) sugar
8 lime leaves, roughly torn
1.2 litres/2 pints/5 cups of chicken stock
350 g/12 oz boneless chicken breast
100 g/3 ½ oz carrots, very thinly sliced
350 g/12 ozsweet potato, diced
100 g/3 ½ oz baby corn cobs, halved
3 tbsp fresh coriander (cilantro), roughly chopped
100 g/3 ½ oz cherry tomatoes, halved
150 g/5 ½ oz flat rice noodles
Fresh coriander (cilantro), chopped, to garnish
1. Place the tamarind paste, Thai chillies, garlic, Thai ginger, fish sauce, sugar, lime leaves and chicken stock in a large preheated wok and bring to the boil, stirring constantly. Reduce the heat and cook for about 5 minutes.
2. Using a sharp knife, thinly slice the chicken. Add the chicken to the wok and cook for a further 5 minutes, stirring the mixture well.
3. Reduce the heat and add the carrots, sweet potato and baby corn cobs to the wok. Leave to simmer uncovered, for 5 minutes, or until the vegetables are just tender and the chicken is completely cooked through.
4. Stir in the coriander (cilantro), cherry tomatoes and noodles. Leave the soup to simmer for about 5 minutes, or until the noodles are tender. Garnish and serve hot.
Tamarind paste is produced from the seed pod of the tamarind tree. It adds both a brown colour and tang to soups and gravies. If unavailable, dilute molasses (dark muscovado) sugar or treacle with lime juice.
Bon appetite and be sure to let us know how the recipe turned out for you in the comments’ section below.