“We dance to the beat of our own drum by creating most of own products that we use in the restaurant, designing seasonal menus each more special than the last.”

Hand-made gluten free potato and herb gnocchi; Keto Mozzarella bagel with Prosciutto, lettuce, tomato, aioli and cream cheese; signature Putia benedict with avocado smash, poached eggs, sourdough, parmesan and basil béchamel; and The Big Italian Breakfast with poached eggs, Italian pork sausage ragu, sourdough, herb roast mushrooms, bacon, crispy herb crusted mozzarella.

A FODMAP or paleo breakfast? Half coconut, half almond milk in your coffee? Rapadura instead of refined sugar? No problem, this kid-friendly, dog-welcoming, wheelchair accessible, dietary restriction accommodating café in a leafy courtyard in a semiindustrial northern suburb can provide, and does so with genuine hospitality.

Dominique Rizzo describes her style as “sustainable and somewhat frugal“, which means a thoughtful use of produce from responsible local suppliers; their own kitchen garden, or on occasion, from customers’ backyards. Her low-wastage philosophy sees as much as possible made in-house, including chutney, jam, sauces and pickles and sweet treats from imperfect fruit and veg. A range of hands-on cooking classes and workshops showcase various cuisines and techniques from reducing food wastage to cooking with the best beef cuts. Join the locals with your KeepCup or home mug for a perfectly made coffee from local roaster, Wolff.

“Generous plates that bring some of Queensland’s best seasonal harvest straight to your table.” goodfood.com.au