Sage Restaurant


Sage Restaurant Cafe Broadbeach Tapas

Basic Mistakes When Ordering Tapas

Go to just about any city in the world and you will find the ubiquitous Tapas and Wine Bar. Perhaps you have felt the pull to give it a go, but are there some rookie mistakes that can stop us getting the most out of Tapas?

Let us at Sage give you the heads up of four basic mistakes to avoid when venturing into the world of Tapas.
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Five Simple Steps to Finding the Right Function Venue

Sage Cafe Restaurant & Pizzeria Broadbeach FunctionsYou’ve been asked to book a venue on the Gold Coast for a conference dinner. A friend is getting married and you need the hen’s night. It’s a family gathering, a fundraiser, or a birthday party and it falls on you. It’s only natural to want your function to be perfect. But where do you start? You’ve never done this before. You’re not a professional event planner.

Making sure you get the right venue is a critical step in organising your special event. So how do go about it?

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Five clues you have the Master Chef Malady

Sage Restaurant Cafe Pizzeria Broadbeach Chef

Malady: a disease or ailment, a serious problem.

There is a bug going around which seems to have changed the way we eat, it’s the Master Chef Malady. Okay, it’s not limited to Master Chef, it could be My Kitchen Rules, Food Safari or any number of cooking shows which grace our screens. Whatever the show, we have become obsessed with food, and the predictable diet where we order the same dishes week in week out is no longer enough.

So how do you know if you have the Master Chef Malady?

1. You know the proper pronunciation for acai,quinoa, and foie gras.
2. You photo your dinner more than you photo people.
3. In your spare time, you enjoy reading cooking blogs and dreaming up your ideal menu.
4. You’ve embroidered your initials on your cooking apron at home.
5. All of a sudden you eat quail.

On a more serious note, TV cooking shows have raised the bar on what we expect on our plate. The focus on fine food with unique twists and quality ingredients has meant we just want a little more in our meal out. Soggy bread and butter pudding or a lamb roast with cauliflower and white sauce simply doesn’t cut it anymore.

At Sage, we’re up for the challenge of meeting your culinary expectations. We understand that whether you are looking for a quiet dinner for two, or for a party venue hire, the quality and variety of the cuisine is paramount. It’s the little things like slow cooking our New England lamb shanks for 6 hours, with rosemary, thyme, garlic & cabernet shiraz so that the shank is both tender and bursting with flavour that make the difference. So too with our deserts. Try our creme brûlée with white chocolate infused with saffron Persian fairy floss.

Next time you sit down to watch Master Chef and find that the ingredients in your fridge are just, well, uninspiring,give us a call at Sage, ph. (07) 5538 9938. Like you, we have the Master Chef Malady and we are obsessed with providing you great food.

What exactly is Tapas?

Sage Restaurant Tapas

We’ve all been there. You open a menu and there is a dish or term which everybody seems to know. Except you. You are not even sure how to pronounce that cuisine, let alone know what it is!

If you’re brave enough you ask, “what exactly is…?” or, you just pretend to know.

At Sage you can always ask. Our team would be delighted to answer any questions you have about our menu items.

Maybe you’ve wondered – “What exactly is Tapas?”

Tapas comes from the Spanish word tapar, which means “to cover” or “lid”. There is a story that the first tapar was simply a piece of bread placed over a glass of wine to keep the flies out. You’ll be pleased to know that today tapas is more than a chunk of bread to put over your wine glass.

Traditionally they are small savoury dishes, snacks or appetisers of Spanish cuisine. It might be breads and meat, or a selection of dishes from ham, stuffed mussels, fried squid, to olives, sautéed mushroom and other vegetables.

Essentially, Tapas is a small plate or serving, and it’s a great way to try something new.

Tapas like many dishes, has evolved from its origins to include an international flavour. When the Romans invaded Spain they brought olives to the menu, others brought spices and almonds, and today as Tapas has spread across the world local flavours and ingredients have broadened the variety of Tapas dishes.

At Sage, our Tapas menu has influences from all over the world. You might want a lamb kofta skewer, grilled Spanish chorizo, Chinese 5 spice, baked Tasmanian brie, or slow cooked pork belly. That’s the beauty of Tapas, the chance to sample a variety of dishes in one meal.

Next time you’re out, grab a couple of friends, book at table at Sage Café Restaurant and suggest you go out for Tapas at Broadbeach. It’s a great meal option to enjoy with friends as you share small plates with tasty treats, accompanied by a nice wine or cold beer.

Pizza – Is it about the Topping or the Crust?

Pizza - Is it about the Topping or the Crust?

When you select a pizza, what do you look at first, the topping or the crust?

The humble round flatbread sold to peasants in Naples has been embraced the world over. We love our pizzas and everyone has their own ideas on what is best when it comes to pizza. Long gone are the days where the choice is simply between pan fried or thin and crispy, with the choice of Hawaiian, Supreme or Pepperoni as your topping.

The traditional Neapolitan pizza base is still a favourite the world over with its hand kneaded dough stretched out so that it is never more than 3 millimeters thick. Yet, the Chicago style deep dish pizza takes the traditional ingredients and constructs an utterly different experience for the pizza lover. The deep dish with its thicker crust is more like a pie than a pizza, and it places the toppings upside down, with cheese on the bottom. Now we have so many options when it comes to the pizza base, from cheesy crust to gluten free, or from thin and crispy to deep pan it seems the humble pizza is not so simple anymore.

Yet, it can be argued that it’s the topping that makes all the difference. From the earliest stories of Rafaele Esposito’s topping of Mozzarella cheese, tomato sauce and basil for Queen Margherita it is the topping which truly reflects our local flavour and preference of taste. When it comes to toppings, the limit is your imagination. For vegetable lovers, the combination of roasted eggplant, zucchini, red capsicum, confit garlic & buffalo mozzarella (our Buddha Pizza) might hit the spot, whilst meat lovers might want to load up their pizza base with spicy danish salami, prosciutto, italian sausage, mozzarella & confit garlic (our Einstein Pizza).

At Sage, we believe it is not simply the crust or the topping, but the crust and the topping combined which makes a pizza great. At Sage, you won’t find overcooked or soggy pizza bases. Our golden-brown pizza crusts are the perfect platform for your preferred toppings. We take pride in our delicious combination of ingredients and wide range of toppings our pizza menu offers. Whether you look at the topping or the crust first, it is the great taste of our pizzas we are sure you will remember. Come and try for yourself. Sage Café Restaurant & Pizzeria, Broadbeach

The History of Pizza

pizzaLegend has it that the ancient Persians cooked flatbread covered in cheese and dates on their shields. Greeks baked large round flatbreads topped with vegetables, potatoes, spices and olive oil. Yet, when we think of the invention of Pizza as we know it, consensus is that it was the Italians.

Much like today, right from the start pizza has been enjoyed by us common folk. Street vendors in 16th century Naples sold a cheap tasty round bread to the poor, called pizza. Around the 18th century the story of the humble pizza took a turn when according to legend, an Italian queen by the name of Margherita took an interest in the large round bread she saw peasants eating. After tasting it, she liked it so much she asked chef Raffaele Esposito from “Pizzeria di Pietro” to make her a pizza.

Chef Esposito obliged. He topped his pizza with Mozzarella cheese, tomato sauce and basil. The colours of his ingredients had been carefully chosen to reflect the colours of the Italian flag, mozzarella for white, tomato for red and basil for green. This simple pizza by today’s standards became the Queen’s favourite and the Pizza bearing her name was born, the Pizza Margherita.

It’s still a favourite around the world today. At Sage we are delighted to carry on the tradition and include it in our delicious range. Our Queen Margherita Pizza is topped with Buffalo Mozzarella and basil leaves with extra virgin olive oil drizzle, on top of our perfect pizza base and tomato paste.

From the humble beginnings as the food of peasants, pizzas are now enjoyed the world over. In Chicago they invented the deep dish pizza, in India the most popular toppings are are tofu, minced mutton and pickled ginger, whilst the Canadians add bacon to their pizzas. At Sage, you can try the Buddha, the Confucius or Big Kahuna? Or perhaps you would prefer the Einstein or Da Vinci? Our great selection of toppings reflects the universal appeal of pizzas and various cultural influences from around the world.

Join us at Sage for lunch or dinner and whether you are a queen or a peasant, whether you prefer traditional or contemporary, there is sure to be a perfect pizza for you.

What’s Most Important?

700x466-sage-restaurant-cafe-pizzeria-broadbeach-gold-coastEating out is not what it used to be. Increasingly it seems dining is not just about the food, but it’s about the experience, values and expectation. When choosing your meal out, what ranks as the most important factors for you in choosing your restaurant or cafe?

Healthy Options

The health benefits of our food are often a major factor in our dining selection. Whilst there are some foods that we know we ought to avoid, whether it be a burger and chips saturated in Trans Fat, to cereals or sodas containing Corn Syrup, or anything containing artificial sweeter; the question of – what is healthy or best? – is not as simple as it seems.

Today we are inundated with any number of ideas about what is and what is not a healthy meal. Low carb or low sugar? Holistic or all natural? Many buzz words tell us something about our foods, however, unfortunately not everything. Yet, what is clear is that diners want meal options which include healthy choices on their menu.


For many diners, the idea of healthy is not the only factor. Increasingly, diners are concerned about whether food is locally sourced and produced. This can include preference for seasonal products, regional seafood or craft beer. It may also include knowing something of the suppliers and supply chains of the food we are served.


The menu matters. Most diners are not looking for the food they could cook at home. Craving for ethnic cuisine or innovative meals factor highly in dining choice. It may include trying a meal with the latest superfood, or a modern twist on a classic.


Then there is the question of how the restaurant rates on Trip Advisor, Yelp, Zomato, WOMO, or Beanhunter? This is particularly important for younger generations, although older diners are growing in their use of these sites.

Eating out is not as simple as it used to be. What’s most important in your meal choice is ultimately your judgement call. Does locally sourced and produced trump innovation or client reviews? Perhaps it is simply about the taste and ambiance of the restaurant or cafe.

At Sage Cafe Restaurant we pride ourselves on great food, however we also understand that your meal out is so much more. Join us for lunch or dinner for a great dining experience.


healthy-vs-holisticAll natural, superfood, probiotic. antioxidant, organic and holistic are just some of the buzz words filling our dietary vocabularies. Now, arguably more than ever, diners are more educated and have greater expectations of healthy options when it comes to their dining.

Do you ever find yourself craving healthy, but you are not sure where to begin?

Let’s look at some of the terms which diners consider when finding that healthy menu.

Holistic food includes such things as vegetable, fish, beans, nuts, seeds, fruits and whole grains that are unprocessed. This does not necessarily mean raw food, but it would be food which does not contain any additives or artificial ingredients.

All natural food typically does not contain artificial ingredients or preservatives, and food is only minimally processed. However, there are no enforceable standards about what foods can be termed natural, so what fits into this category is not quite as straightforward as we would like to think.

Superfoods are great for marketing, and there is a lot of hype surrounding them – whether it be goji or acai berries, kiwifruit or perhaps linseed. Whilst there is no legal definition for superfoods, they are foods which have a higher concentration of nutrients and antioxidants than many other foods.

Probiotics are essentially healthy gut bacteria, which are believed to impact our well-being. These bacteria have a role to play in our immune system, our moods, weight, as well as physical and mental health. Whilst there is a lot of debate about the actual health benefits of many of the fermented foods listed in probiotic selections, eating natural probiotics like kim chi or yoghurt are really good for us.

Low Carb is a meal which is low in carbohydrates, restricting the intake of sugary foods and starches, such as pasta and bread. The emphasis is more towards real foods, including protein, natural fats and vegetables. Whilst carbohydrates provide essential nutrients, low carb meals are considered by many to be a good choice when pursuing weight loss.

Organic refers to the way in which products are grown. Organic food is generally grown and processed without the use of pesticides or synthetic fertilisers. Many people suggest organic food tastes better as well, but you decide.

Do you find yourself craving healthy? At Sage Cafe Restaurant we have a great range of healthy meals made with fresh fruits, vegetables, dairy, meat, and fish. What’s more, they taste great. Join us for lunch or dinner – Contact us to make a reservation.

Introducing our New Head Chef, Jeremy Berrell

Introducing our New Head Chef, Jeremy BerrellWe are delighted to introduce our new Head Chef at Sage Cafe, Jeremy Berrell.

After honing his culinary skills in Canada and New Zealand over the last two years, Jeremy has returned back to the Gold Coast, where he has previously worked as Head Chef at 1two3 Dining & Lounge Bar in Broadbeach.

Combining his local knowledge with extensive experience, he has brought exciting new changes to our a ’la carte menu at Sage Café. Come and enjoy one of Jeremy’s new winter dishes, like his Mushroom and Marsala Beef Cheek with Mash. Imagine beef cheeks perfectly seared to seal in the flavour before being slow cooked with onions, carrots, celery and a bottle of Marsala wine. The now tender cheeks are served with mushroom sauce and soft mash, just waiting for you to add butter and cream to your taste. It is the perfect choice for a colder winter day.

Mushroom and Marsala Beef Cheek with Mash Potatoes

2kg beef cheek
1 medium onion sliced
2 carrots sliced
1/4 bunch celery sliced
1 bottle Marsala wine
500g button mushrooms
1 box gravy powder
1kg peeled chat potatoes
50g butter
100ml cream

• Preheat oven to 140 Celsius
• Trim any excess fat from beef cheeks, in a hot pan, or grill, sear and seal the outsides of the beef cheek.
• In a fitting Casserole dish, place the sealed beef cheek, onions, carrots, celery and the bottle of Marsala wine, if the cheeks are less than 90% covered add water to bring up the level. Cover with lid and place in the oven for approximately 4 hrs
• Close to the time of being pulled from the oven, you want to boil the potatoes until soft, drain and then add your butter and cream. and mash. Season with salt and white pepper to taste.
• Once the cheeks have finished cooking, strain the liquid into a pot, discarding the onions, carrots and celery. Add the mushrooms to the liquid and simmer until mushrooms are soft. Add gravy powder to the stock to thicken to likeness
• Serve cheeks with mash and mushroom sauce. ENJOY!!!

This is just one of Jeremy’s delicious new dishes that we are serving here at Sage Café. We invite you to come along and experience our new menu – why not give us a call and book in for lunch or dinner. Bon Appetite!

10 Unusual Cooking Terms – You’ve Never Heard of…

You’ve watched every episode of Master Chef, My Kitchen Rules, and Hell’s Kitchen so you’re a culinary expert? Let’s see. Let us at Sage offer you ten unusual cooking terms you may not have heard of.


You’ve probably used this technique without knowing the name for it. Barding is taking a thin slice of fat or bacon and securing to your meat. This is used particularly when the meat is lean to keep it moist and infuse it with flavour.


You’ve no doubt heard this word, but not in relation to cooking. To coddle is to cook your ingredients, often an egg or fruit, slowly in liquid which is just below boiling point.


If you’re British, you may know this one. A fool is a dessert made with pureed fruit mixed with whipped cream. Whilst any fruit can be used, the most traditional recipe is made with gooseberries.


Whilst the British might know what a Fool is, if you are from America you are likely to know what a Grunt is. It’s a combination of a pie and cobbler made of fruit and often berries, cooked underneath a crust of biscuit dough. By the way, a Grunt is also a type of fish.


Whilst a muddler can be a type of fly used in trout fishing, it is also a tool used by bartenders. It is used like a pestle to crush or muddle herbs, spices and fruits in the bottom of a glass to release their flavour.


Plumping is the process of letting food soak up liquid in order to restore moisture that has been removed by drying or dehydration. In baking you might plump raisins in hot water before adding them to a mix. In short, by soaking your food in liquid it will get larger in size.


This is not covering your food in plaster, but the process of cooking meats to obtain the fatty juices.


Seafood lovers should know this one. To shuck is to remove the outer shell of an oyster or clam. It can also be a term applied to removing the inedible outer shell of other food items as well. You might shuck a shell off a nut or the husk off corn.


Tempering is a technique normally associated with adding eggs to a hot or warm mixture in a way to prevent the eggs cooking. It is essentially the technique of mixing hot and cold ingredients so that they don’t get ruined as they come together.


Weeping is when clear juices or liquids run out of a solid food, such as jellies, custards, and meringues. Unfortunately, it can ruin the taste and appearance of some foods.

At Sage, let us worry about the techniques and terms, whilst you can relax and enjoy our delicious food.