The most treasured part of the Continent is the Gold Coast, the Aztec stretch along the sea in the Sunshine State of Queensland. Throbbing with tourist activity, it is packed with unparalleled beach resorts and kerbside cafes, Surfer�s Paradise is the focal point of Gold Coast and is pulsating till the wee hours of morning owing to the spate of nightclubs and adult shops in the area. A fantastic surfer�s getaway, Surfer�s Paradise offers all: from sprawling beaches bushwalking, hiking, absailing and four wheel drives to surfing, swimming or just sunbathing on the beach.

Here Hungry Jack�s, the Oz avtaar of America�s Burger King, is the �Home of The Whopper and the Double Whopper�. It offers the most succulent Aussie burgers. A must-have for all beef-lovers. A generously thick fresh beef patty, with a slice of bacon, ham, cheese, lettuce, beet, onion rings and juicy tomato: hot off the electric plate, with crisp golden fries is a mouthwatering combination. (Mackers nee McDonalds, and KFC come nowhere close) At Surfer�s you can lick the best smoothies scooped out at New Zealand and Copenhagen ice cream bars. A sinful caramel chocolate and banana freeze with crushed almonds or grated Macadamia is your coolest bet. The Macadamia nut is the only native Australian bushfood which has gained international recognition, with plantations across the world.

A popular alternative to burgers are the Spuds. This curious culinary delight prepared using potatoes is available only at Australia Fair, one of the largest malls along Gold Coast. A huge boiled potato (minus its jacket) is punched in the centre to create a groove. Dollops of mayonnaise, diced sausages, chunks of bacon and ham, croutons and crunchy salad is tossed up and added. You can choose your own dressing: from ranch salad to barbeque sauce. The result is mouthwatering. So much for Aussie snacks.

Conrad Jupiters, Broadbeach Island along Gold Coast is the swankiest entertainment complex in this part of the country. Its Chinese Restaurant �Zen� employs the finest Cantonese, Schezwan and Peking flavours to serve up the most authentic Chinese cuisine in Queensland. Highly recommended is the tangy sweet corn soup with crab meat. Zen�s specialty is the Peking duck rolled in maida batter, Schezwan chicken and chicken fried rice with tomato. Venison in plum sauce is slightly chewy though. Jacob�s Creek Chardonnay blends well as an accompaniment. Diced watermelon is served after dinner to egg your digestive enzymes, whether or not you are able to make space for dessert. And an after-dinner exploration lets you discover Jupiters Casino, which offers two floors of gaming action with over 80 table games and 1100 gaming machines. With a wide range of other eateries, nine bars and Shows at Jupiters Theatre, this hotspot is a must-visit. You will need formal attire, though.

Australian food culture is by far devoid of frills which we usually associate with elaborate Indian dinners. But the sweet tooth is evident in the host of desserts available. The Cheesecake Shop, with outlets lining the Gold Coast from Hervey Bay to Southport, bakes scrumptious treats like Pavlova, Mudcakes, Fruit Flan, Pecan Pies and Tortes. Exquisite creations of vanilla or chocolate sponge layered with cream, the Tortes are simply irresistible. Delicate puffs of choux pastry filled with Bavarian style custard, Mudcakes are thickly coated with rich chocolate topping and they do make a sumptuous treat. But the national dessert Pavlova takes the cake, virtually! Legend has it that a chef in Adelaide created the Pavlova in honour of the Russian ballerina Anna Pavlova. On witnessing her performance, he decided he wanted to create a dessert that was as light as her dancing. So the Pavlova is essentially a light delight, consisting of a base made of a meringue crust topped with whipped cream and fresh fruits like kiwis, raspberries and strawberries.

More fresh air, rambling space and a half-an-hour drive down Gold Coast leads to Sanctuary Cove. The latest in designerwear and the hottest wheels are on display here. And not only in shops and showrooms. Flaming Steer at Sanctuary Cove offers the best seafood experience in the Marine Village right next to the rich boys� yacht club at the Cove. So you can park yourself at this cafe and warm your eyeballs on the perfect figures and taut biceps. The good food and the live band in the middle of the food court is a triple whammy. The Reef Basket, a hot favourite on the menu, is a cheerful configuration of scallops, calamiri, prawns, mussels and stir fried baby octopuses with a hot dip. Char-grilled barramundi with lemon parsley sauce is perfectly done. And there�s nothing like a medium to well-done kangaroo fillet to quell those hunger pangs, right? As you drive back, if you are lucky, you may spot kangaroos luxuriating in the late afternoon sunshine. Some with a li�l Joey in their pouches.

For exclusive seafood, I would recommend Grumpy�s Wharf at Mariner�s Cove, Mainbeach, Gold Coast (075 5322 900) This nautical eatery offers a cheerful and casual alfresco cafe style ambience with the best view of Gold Coast. Famous for its seafood chowder, Grumpy�s Wharf serves up succulent smoked turkey and avocado with onion jam and salad greens. Their specialty is barbeque bugs and grilled lobsters. Certainly worth the experience.

Organic foodstuff is not allowed to be brought into Australia as a strict precautionary safeguard against the foot and mouth disease. But if you are willing to experiment with your food, sheer paradise awaits you in Oz land. Cheers.

(The Cheesecake Shop : 0061 07 136 138: anywhere along Gold Coast)

Macadamia peach parfait

Ingredients:
1 cup raw or honey roasted macadamias, halves and pieces
1 cup fresh Ricotta cheese
3 cups sliced fresh or canned, drained peaches
1 cup (250gm) Fruche (vanilla or peach and mango)
2 tbsps icing sugar
1 tsp orange flower water or vanilla
Procedure:
Using electric beaters, whip together the ricotta, Fruche, orange blossom water and sugar till thick and fluffy. In parfait glasses or a large serving dish, place a layer of the peaches, top with some ricotta mixture and sprinkle the roasted macadamias. Repeat making as many layers as desired and finishing with ricotta. Sprinkle on top the chopped honey roasted macadamias.

(Recipe Courtesy: Australian Macadamia Recipe Service)

Macadamia and coffee marzipan

Ingredients:
2 cups chopped macadamias
1 egg white
2/3 cup pure icing sugar
1 tsp vanilla essence
1/2 cup castor sugar
1 tbsp granulated coffee
Procedure:
Blend the chopped macadamias, sugars and vanilla in a food processor until well combined. Gradually add egg white to bind the coarse paste. Remove half the mixture, knead lightly and press into a 24 cm square tin. Add coffee to the remaining mixture and process till smooth. Roll out to size of and gently ease over the nuts. Cover with plastic and refrigerate before cutting into pieces.

(Recipe Courtesy: Australian Macadamia Recipe Service)