German born, Sabine grew up in New Zealand and moved to Australia five years ago. She has extensive hospitality experience owning both a restaurant and a catering business in New Zealand before emigrating to Australia. She comes in to work early every morning and cranks up the heat in the kitchens to make a delectable selection of savoury and sweet treats for patrons.
“The classics are always timelessly popular such as mint slices, sausage rolls, carrot cake, lemon meringue and Quiche Lorraine. But I also have a few specialty dishes that we serve including a German Apple Cake and an Advocat & Morello Cherry Cake that is a family recipe from my aunty. It is similar flavours to a Black Forest Cake but with a few twists like the Advocat and hazelnuts in the pastry. And our smoked salmon and cream cheese quiche is also really popular.”
“Most clubs and even a lot of coffee shops and restaurants don’t do their baking in-house anymore and you often see the same cakes in every place you go to. We do all of our baking here and don’t use anything prefabricated which means we’ve got a different selection to everyone else. Also I really believe in using fresh, natural ingredients without artificial additives and that makes all the difference. Even when I make a slice I use fresh ingredients such as raspberries instead of jam. We also do a few gluten free selections each day as there are a lot of people that are sensitive to gluten.”
The Tewantin-Noosa RSL coffee shop seats approximately 80 people in a bright and colourful intimate setting with comfortable club chairs and booth seating. It is the perfect place to enjoy one of Sabine’s creations while relaxing with friends or reading the local newspapers and magazines. There is even complimentary WiFi making it an ideal place for a business meeting or to catch up with friends and family on line while travelling.