Skye Gilkeson

When your coffee is too pretty to drink at Sing Sing Espresso Cairns. | © Skye Gilkeson

A Cairns Food Guide

Sing Sing Espresso

When a Melbourne export who now calls Cairns home told me Sing Sing Espresso had the best coffee in Cairns, I zeroed in on the cute cafe tucked away off busy Lake Street. Outside, wooden seats, straddled each side of the narrow walkway bathing in the famed Queensland sunshine. Inside, a simple white-walled room is decorated modestly with eclectic pieces mixing wood, marble and white – a retro vibe if you will. Bare walls were dotted with colourful prints and soft light flares bounced off the walls, warming the space. The coffee machine was working overtime with owner Richie serving up morning brews with a side of familiar conversation. It’s easy to see why Sing Sing is a regular morning stop off for a number of locals I met.

Almond milk latte with heart at Blackbird Espresso, Cairns | © Skye Gilkeson

Blackbird Espresso

“Oooo this is goood” was the exact thought that went through my mind as I took the first sip of my almond milk latte at Blackbird. Walking into Blackbird it is clear this is a popular hang out, not just a caffeine pit stop. A long, high communal table sits in the middle of the internal dining space with smaller tables and stools outside in the arcade (Oceana Walk Arcade). An oversized blackboard runs the length of the wall behind the barristers, covered in rallies of regulars’ pours, counting down to their free coffee hit. Cakes sits on display near the tills next to packets of their own beans – with the smell of others still roasting wafting through the cafe.

Caffiend

There was standing room only the morning I dropped in for some road trip fuel in the form of a strong, long black from Caffiend. Despite the weekend crush of people, dining on some drool-worthy breakfast eats, the staff was super nice and the wait was super fast. The coffee? Just as delicious as I had been promised by a regular that gave me the tip to drop in.

Related: A Healthy Eating Guide to Bali

Green goodness at Lafew Cafe and Kombucha Bar, Cairns. | © Skye Gilkeson

Healthy Cafes in Cairns

Lafew Cafe and Kombucha Bar

Hippy meets healthy at this cosy Sheridan Street cafe. Mismatched furniture, a plant-based menu and friendly smiles aplenty welcome diners through these doors. Stop in for an organic tea infusion or cold brew with a sweet vegan treat, or dine in on a nourishing vegan delight like a smoothie bowl, wrap or Earth bowl and don’t forget to grab a glass or a bottle of their house-made kombucha. I grabbed a green smoothie and finished it in lightening speed.

Pantry 15

Pantry 15 was pumping the morning I walked in for breakfast. A large, open space welcomes health-conscious diners with a completely gluten-free menu featuring dishes for vegans, vegetarians and the Paleo set, and just damn delicious food for those after breakfast on the Cairns main drag. After hearing the breakfast there was their strong suit, I ordered a Breaky with Benny (poached free range eggs on sweet potato and herb rosti, fresh spinach, house-made hollandaise sauce and leek rings) and cosied up in the corner. The portion was modest but it was enough to get me started for the day.

The usual suspects make the rest of the menu, from smoothie bowls to cold pressed juices, salads with bulletproof brews, red velvet and matcha lattes to boot. If you’ve left your MCTs or gelatin at home, you can grab that here too with some ready-made meals in the fridge for those in self-contained accommodation who don’t feel like cooking.

Snoogies Health Bar

I never would have found Snoogies Health Bar if it hadn’t been for a tip-off from a health-conscious Cairns local. Located in the somewhat drab Main Street Arcade on Grafton Street, owner Aron will brighten your day with a genuine smile, an interest in your day and a delicious fruit or vegetable concoction. They also have a range of delicious vegetarian and vegan fare.

Related: Interesting Places to Eat in Singapore

Road trip fuel in the form of a strong long black from Caffiend, Cairns. | | © Skye Gilkeson

A delicious berry smoothie from Snoogie’s Health Bar in Cairns. | © Skye Gilkeson

Cairns Bars and Breweries

NOA

This Edge Hill restaurant is said to have one of the best breakfast offerings in Cairns. But, with a glowing recommendation about their cocktail menu, I had to stop on for a late afternoon tipple in the form of a Tropical Spiced Margarita. I would have settled in for a couple of their famed tapas plates if it weren’t for a private function setting up when I arrived.

Related: Ubud Travel Guide: Where to Eat, Stay and Play in Bali’s Cultural Capital

A delicious Tropical Margarita at NOA in Edge Hill, Cairns. | © Skye Gilkeson

Hemingways Brewery 

I only wished I had my girl gang with me when I sat down for a drink and some tasty tacos at Hemingways Brewery on Cairns Wharf. This place looks like it could be a whole lot of fun, particularly as part of a group. The venue is located in the Cruise Liner Terminal which means it’s made for families and larger parties. There is a 19-metre long bar, 20 beer taps and plenty of comfort food options on the menu. Sitting in prime position overlooking Trinity Inlet, walk off your food and drinks along the esplanade or take the kids to play in the park next door. There is a ticketed car park on site.

Related: The Ultimate Local’s Food Guide to Melbourne

Hemingways Brewery is made for groups and families with 20 beers on tap, plenty of space and quick comfort-food eats. | © Skye Gilkeson

Salt House is considered one of Cairns’ best and trendiest restaurants right now. | © Skye Gilkeson

Cairns Restaurants Locals Love

While we usually don’t recommend places we haven’t road tested ourselves, there were a few additional Cairns restaurants that came highly recommended by locals but we couldn’t get to, this visit;

• Salt House is a name that jumped off everyone’s lips when I asked for recommendations for the best restaurants in Cairns beyond the long-time favourite Cairns Esplanade restaurants. A chic venue in a prized Marina location (walking distance from most esplanade and city hotels), settle in on the day beds for sunset cocktails overlooking Trinity Inlet or book a table for a bigger seafood selection or a cut of meat cooked on their Argentinian grill. For more casual dining, they also have a pizzeria next door.
• The Prawn Star boats are moored just next to Salt House at the Marina. While you are spoilt for choice when it comes to seafood in Cairns this is a truly unique casual Cairns dining experience.
• Haruka Japanese Cuisine in Edge Hill serves up bento boxes and super fresh sushi in a casual, suburban setting.
• Four Cinq or Ganbaranba for the “best ramen in Cairns”.
• Fusion Art Bar & Tapas is a centrally located spot for small plates and cocktails located on Spence Street.
• Try the Smoke on the Water or one of the other crafty cocktails at Three Wolves small bar.
• The Conservatory Bar is another small Cairns Bars which features live music on weekends while you enjoy a charcuterie board and glass of wine.
• The Chambers is one of the newest kids on the Cairns culinary block and is gaining popularity. Featuring bar, cafe and more upmarket restaurant offerings there is something to suit every palette.
• C’est Bon and Tamarind are still considered go-to options for fine dining Cairns style.

The Fit Traveller was a guest of Tourism Tropical North Queensland for this trip. However, none of these meals were hosted. As always, our words, images and opinions are authentically our own.

The Prawn Star boats are a fun way to try fish and seafood cairns style, right on the boat. | © Skye Gilkeson

Skye Gilkeson

Skye is the founder and editor-in-chief of The Fit Traveller.

She is a journalist, writer, photographer, intrepid traveller and a former personal trainer with a passion for helping others reach optimal health.

As a TV journalist and producer, Skye has worked for household names such as 60 Minutes, Sunrise, TODAY and Nine News. She has also written for Women’s Health, Fodor’s Travel and Yahoo7 Travel, among many others.

Equally comfortable in a 5-star resort or hiking a far-off mountain, Skye loves the unexpected and enriching life experiences that each trip brings and can often be found in a backstreet chatting to locals with her camera in hand.

Skye is based in Sydney, working to master the balance between motherhood and her appetite for adventure.

Read more about Skye’s story here.

thefittraveller.com/

Skye Gilkeson

How to Stock a Healthy Pantry

Herbs, Spices and Flavours

Sea Salt

We use Himalayan sea salt (you can go for Celtic, kosher or whatever floats your boat) on everything from our morning eggs for breakfast, to season our dinners, a pinch in home-made chocolate (recipe coming soon), or sprinkled over salads. We add a pinch into our water as Himalayan sea salt is said to have a great trace mineral profile which could help balance your electrolyte levels, lost during exercise or excessive sweating. The salt in the water will also encourage you to drink more by increasing your thirst. Having sea salt in the kitchen means you can mix up a home-made body scrub whenever you need to. Simply add a tablespoon or two to your oil of choice (I generally use coconut oil), throw in a couple of drops of essential oils (lavender or peppermint are both great options) et voila – instant body scrub.

Flavoured Salt

Flavoured salt is a big personal favourite. It can lift most simple dishes from fish to meats to a wedge of fresh of avocado as a snack. You can buy a ready-made flavoured salt, or make your own depending on your palette. We love chilli salt (on everything), rosemary salt (think roast chicken) and lemon salt (for fish, chicken and summer salads).

Black Pepper

Ground organic black pepper is a must to give both our food and metabolism a kick.

Turmeric

Turmeric is one of those wonderful spices. Whether you travel a lot, you are stressed, you suffer from an autoimmune disease or you simply like to nourish from the inside out, turmeric should become a healthy pantry essential. It’s the curcumin in the spice that might help to ease inflammatory symptoms. The spice itself has a warming and slightly bitter taste, so for something that is cheap and inoffensive flavour-wise, it is worth adding to curries, a turmeric spiced latte or smoothie or even sprinkling on your scrambled eggs. Beware the yellow colouring stains very quickly and easily so be careful to wipe down bench tops, wash blenders and cups as soon as they are marked.

Cinnamon

Cinnamon just smells like a winter holiday. It tends to add a little magic to my smoothies, home-made chocolate, overnight oats and I will also add some to my coffee for a delicious twist. Some studies have shown that cassia cinnamon may help with blood sugar regulation, so what better reason for diabetics, those with insulin resistance issues or those trying to lose weight to try it.

Curry Paste

I never used to be a curry person but since including more warming foods into my diet to help with gut healing, curry is a regular weekly or bi-weekly meal and it is something I whip up before I jump on a plane to give my gut a healing head start. Curry paste can be a challenge for those on a low FODMAP diet. There are a few organic curry pastes around without garlic, onion and other no-go ingredients, but if in doubt, buy straight curry powder and add a little sea salt and olive oil or ghee in yourself and it’s almost as good. Beware when choosing a curry paste as some will contain sugars, additives or lots of sunflower oil. Go for a simple organic spice mix without the nasties.

Vanilla

Who could live life without vanilla? Not me, that’s for sure. Vanilla adds a little sunshine to a every meal and it is thought to be antioxidant-rich too, so that’s a pretty handy bonus, I say. I use vanilla almost daily in smoothies, when baking, a little drop can make a coffee taste indulgent without the sugar, add it to home-made chocolate or protein balls. The list is endless. Make sure you buy an organic, sugar-free vanilla extract or use vanilla beans or bean powder (again, check for sure). If you are using the extract in raw dishes, opt for an alcohol-free brand as the alcohol is only burned off during the cooking process.

Chilli

Chilli powder, chilli flakes, fresh chilli and chilli oil are always a part of our cooking routine. A little is often added to marinades, when serving cooked meals, thrown into sauces or used as a garnish.

Cacao

Raw cacao powder is an ingredient that we use in smoothies, baked goods and even simply with a little warm water and stevia as a hot chocolate alternative in winter. Raw cacao doesn’t have the sweetness that chocolate or cocoa can have so be prepared for its bitter taste. It does not taste like a highly processed and sweetened chocolate bar, but the health benefits are much greater.

Peppermint Essence

Peppermint essence is one of those cheeky ingredients many overlook but it can be so powerful. We use peppermint essence and orange essence in sweet dishes, from protein balls to chocolate truffles and much more. Try our Chocolate Peppermint Protein Balls recipe and you will be hooked too.

Nutritional Yeast

Terrible name, great ingredient. A bag of nutritional yeast can be found in most vegans’ healthy pantry shelves as it’s a great alternative to cheese. It has a nutty, cheesy flavour while being dairy-free. It is rich in folate, protein, zinc and B vitamins, particularly B-12 which is important for vegetarians, who can be lacking. A little goes a long way, so start with a teaspoon and see how you go with the flavour. We add nutritional yeast to our Chicken Balls, soups, home-made popcorn, cauliflower bites, mashed sweet potato and meat-based sauces. The kids shouldn’t even taste it if you only add a sprinkle.

Stevia

Stevia is one of those divisive ingredients. Who’s kidding who? It does not taste like cane sugar. I have friends who love stevia and others who simply can’t stand it. When buying Stevia, make sure you are buying simple stevia in its more organic form – it should still be green (unbleached) and not mixed with other synthetic sweeteners. If you can’t do stevia, rice malt syrup, raw honey, coconut sugar or maple syrup might be for you. Just remember they have different names and different fructose to glucose profiles but they are still all sugars and should be treated accordingly; only use them occasionally.

Mint

It’s safe to say I’m obsessed with fresh mint. You will find it in our salads, stir-fries, desserts and even simply tossed into some hot water as a fresh mint tea. It is cooling, uplifting and good for digestion.

Basil

Fresh basil is a weekly buy and it is used in our Pesto, thrown into dishes with Italian flavours like bolognese or a vegetable bake and tossed into Asian soups and stir-fries.

Dill

Dill is a fish’s best friend and so it has become one of mine too. We use dill in salads on its own and whenever we have salmon. It also sometimes goes into our Lemon Tahini Dressing.

Lemon Thyme

Lemon thyme is an occasional buy for when I cook a roast chicken and lends a subtle flavour to the meat.

Rosemary

We eat a lot of lamb as great quality organic lamb is available locally so rosemary is a must when roasting lamb on a Sunday.

Dried Herbs

Dried herbs can be a lifesaver when you are pulling out the last of your produce from the fridge to fashion dinner from. Dried Italian herbs are something we always have as a back up for fresh herbs. We add them to cauliflower pizzas, frittatas or omelettes or a good vegetable soup.

Dulse Flakes

Dulse flakes are something I have just added back into our diet since my diagnosis with hypothyroidism. Rich in iodine, potassium and plant protein, it’s an easy addition to salads, smoothies, soups or warm dishes as it doesn’t have a strong flavour. Other similar options are kelp flakes or sea vegetables and can be used in the same way.

Fats & Protein

Olive Oil

Ah the great oil debate. Exciting, isn’t it? Well, our general rule of thumb is to cook in coconut or ghee and dress with other oils. We are never without olive oil – we use in for salad dressings, pesto. Flavoured olive oil is a daily staple in our household. We use lemon oil, garlic oil, chilli oil and basil all on rotation. Buy it ready-made or simply infuse your own.

Coconut Oil

Coconut oil has been a staple in our kitchen for many, many years. I use it in smoothies, savoury and sweet recipes and even as a hair mask, body moisturiser or makeshift sunscreen when needed.

Avocado oil

Avocado oil is something I only use occasionally but always have in the cupboard. Perfect as a light dressing on salads, green vegie bowls or even over eggs.

Sesame oil

Sesame oil is another occasional-use oil in our home. I drizzle a little on to Asian-style dishes when serving. It has a beautiful rich flavour and you only need a very small amount (particularly if using dark sesame oil from roasted seeds). Sesame oil is also considered to have a number of powerful benefits in the healing system of Ayurveda.

Butter 

We keep organic butter made from grass-fed cows in the fridge for occasional use. I generally add it to dishes when plating or serving. I sometimes put a teaspoon of butter into my coffee or a little stirred through soft-scrambled eggs.

Ghee 

We choose locally made ghee made from the butter of grass-fed cows. Ghee is a type of clarified butter. You get the rich taste of butter and the fat, without the lactose or casein that can be a bother for those with allergies to dairy. Ghee is a go-to when we are making curries or warming soups and even for cooking my famous chicken meatballs. It’s an ingredient I will always be added to a pre-travel dish to heal and support the gut before travelling.

Parmesan Cheese

Not necessarily a “healthy ingredient” parmesan is a low FODMAP cheese and its powerful flavour means very little goes a long way. So it’s a healthier alternative to having blocks of ordinary dairy cheese on rotation in the fridge. We always have a block of good quality of parmesan in the freezer. It’s something that only gets pulled out once a week or a fortnight to add a little something extra to dishes like a frittata or a good salad or zucchini noodle spaghetti Bolognese.

Gelatin

Gelatin from grass-fed cows is something I began using in my diet many years back. It is very easily incorporated into dishes or used as a protein powder alternative and I felt the gut-healing benefits of using it regularly in my diet. In recent years the gelatin craze has caught on and you will see ample recipes for how to make gut-healing meals and snacks, particularly in the Paleo crowd. This is not one for vegans or vegetarians. Agar Agar is a vegan-friendly alternative if you are simply looking for an ingredient to thicken your food.

Chia Seeds

Chia seeds are another of the ‘superfoods’ that have simply exploded in popularity. Chia is another good way to thicken up your food and help add a little omega fatty acid party to your pudding. I add chia to breads and smoothies and occasionally make a chia pudding. If you have a sensitive stomach, start with small quantities to test them out. Always soak your chia seeks until they gel up before using them.

Activated Nuts

I confess we don’t eat a lot of raw nuts but when we buy them we choose organic, activated nuts. I explained the reason you should activate your nuts here.

Tahini

Tahini is a dream ingredient for those looking to make their dressings and sauces creamy, without relying on dairy. Tahini is super easy to make – it is just sesame seeds, olive oil and anything else you want to add in. We only use it on occasion so we buy an organic, hulled tahini and simply store it in the fridge. We make varied versions of my Creamy Tahini Dressing often, it’s particularly tasty with chicken and on salads.

Dukkah

This Egyptian-style spice mix is something I could never life without. Many years ago I noticed a friend using it as a crust on her fish. I tried it and I was hook. A blend of roasted nuts, seeds and herbs Dukkah will bring any piece of meat or fish to life. We crust fish with it, roll chicken pieces in it and even add it to vegetables for roasting.

ABC Butter

ABC simply stands for Almond, Brazil, Cashew. So ABC butter is a combination of all three types of nuts, as a spread. ABC butter goes in our smoothies, we eat it with chicken as a satay style sauce and spread it on pieces of banana or apple with a sprinkle of cinnamon as an afternoon snack.

Almond Milk

Almond milk has become the perfect non-dairy substitute in our household and given it’s so popular now among the hipster crowd, it’s easier to order a side of almond or an almond milk smoothie when we are out and about. It’s super easy to make your own nut milk. Tell me how.

Coconut Milk

While I love almond milk, I generally mix it with other nut milks as too much of a good thing can actually be a bad thing. Cue coconut milk. Coconut milk is a shopping staple for us as it’s a quick and easy addition to both sweet and savoury dishes. Make sure you check that your tinned coconut milk and cream is organic and free of thickeners, stabilisers or additives. Guar gum is a common thickener used in commercial coconut milk and can upset the stomach. Choosing coconut milk in long-life carton from the supermarket shelf can also be a bit daunting as many have additives and other ingredients like rice malt syrup added. Choose the product with the least ingredients (and no numbers) and preferably just coconut meat in it.

Sauces and Condiments

Apple Cider Vinegar 

Apple cider vinegar is a multi-purpose wonder ingredient for many, used internally and externally and even for cleaning your house. Put it on salads, add a little to your water, use it as a facial toner, the list is endless. Among other benefits, ACV is anti-bacterial, anti-fungal, anti-microbial so it’s great to add a little to your water if you are having digestive issues or could have picked up a bug. It could also help you drop a few kilos, particularly if you suffer with metabolic issues and hold your weight around your midsection.

Tamari or Coconut Aminos

Tamari is a fermented soy sauce that is gluten-free. It’s great on Asian dishes for cooking or marinating. For those who don’t do soy, coconut aminos are pretty much the soy-free and Paleo alternative. I will use it in Asian stir-fries or salads to add a little flavour and a salty hit.

Mustard

Mustard is a pretty undervalued condiment these days and really adds a punch to plain dishes. Mustard seeds are rich in calcium, magnesium, phosphorous and potassium so choosing organic mustard (without added nasties) could be a great addition to your fridge. Serve it on the side with meats in place of sugar-heavy ketchup or incorporate it into a simple salad dressing, stir it into soups and sauces to add a kick.

 Cultured Foods

Fermented Vegetables

Fermented vegetables have exploded in popularity in recent years with more research into the potentially gut healing probiotic benefits coming to light. Cultured or fermented vegetables like sauerkraut, kimchi, and pickles among the many others are a delicious addition to any savoury meal. If you are new to fermented foods, start small with just half a teaspoon a few times a day, then in no time you will be able to eat as much as you like. Ferment your own at home or buy them as we do and keep them in the fridge. We love Kehoe’s Kitchen, Buchi and Peace, Love & Vegetable just to name a few.

Kombucha 

Looking for a tasty and healthy alternative to soft drink or alcohol? Meet your new friend, kombucha, a fermented probiotic tea drink. While you can buy a scoby and make your own, start by trying a bottle at the local health food store and find a flavour you like. As a living food, kombucha contains probiotics that can help populate your gut with good bugs.

Kefir 

I have written about kefir before. While I am not home enough to make my own these days, it is now very easy to find at your local health food store. Read more here.

Daily Essentials

Coconut Water

The coconut water craze took off a few years ago and doesn’t seem to be losing pace. Despite all the claims that coconut water is a great replacement for sports drinks and even water, it’s important to remember that 325 ml of coconut water has about 60 calories and some natural sugar in it as well, so you should still moderate your intake. However, there are so many benefits of including coconut water into your diet; it’s high in electrolytes, anti-microbial and anti-bacterial (the reason I drink a lot of fresh young coconuts while travelling around South East Asia) and higher in potassium than bananas, among other health benefits. We use it a few times a week in smoothies when we are at home.

Tea

While we always have herbal teas in the cupboard to drink, we also keep chai tea to flavour dishes and organic matcha green tea powder to stir through smoothies or sip on as a coffee alternative.

Coffee

Speaking of coffee, hands up who is a little addicted to coffee. Yes, I admit I love coffee. There are many delicious ways to use this healthy pantry essential. Here are a few ways we love to get that caffeine hit.

Fresh Lemons 

When life gives you fresh lemons, use them in everything. Well, that’s our motto, anyway. I couldn’t possibly list all the ways we use lemons in cooking. The obvious one is to add a few drops to a glass of water (warm or room temperature) to give your liver a nudge in the morning (you only need a few drops). Another way I always use lemons is when roasting meats or vegetables in the oven.

The medical information in this article is provided as an information resource only, and is not to be used or relied on for any diagnostic or treatment purposes. This information is not intended to be patient education, does not create any patient-physician relationship, and should not be used as a substitute for professional diagnosis and treatment.

Skye Gilkeson

Skye is the founder and editor-in-chief of The Fit Traveller.

She is a journalist, writer, photographer, intrepid traveller and a former personal trainer with a passion for helping others reach optimal health.

As a TV journalist and producer, Skye has worked for household names such as 60 Minutes, Sunrise, TODAY and Nine News. She has also written for Women’s Health, Fodor’s Travel and Yahoo7 Travel, among many others.

Equally comfortable in a 5-star resort or hiking a far-off mountain, Skye loves the unexpected and enriching life experiences that each trip brings and can often be found in a backstreet chatting to locals with her camera in hand.

Skye is based in Sydney, working to master the balance between motherhood and her appetite for adventure.

Read more about Skye’s story here.

thefittraveller.com/

Skye Gilkeson

Rachael Finch is a model, TV presenter, dancer, Health Coach and a personal trainer in the making. Image © Westin Hotels

Pea, Corn and Zucchini Frittata

Ingredients

• 2 large zucchinis, grated
• 1 cup peas and corn
• 1 cup almond meal
• 2 large free-range eggs
• 2 tablespoons coconut oil
• Salt and pepper to taste

Method

• Mix ingredients together in a large mixing bowl and pour into a baking pan
• Bake the mixture in a baking pan for 40 minutes at 180 degrees

Rachael Finch is helping to spread the Westin Well-being message as their latest advocate. Image © Westin Hotels

Power Boost Blend

Ingredients

• ½ cup ice cubes
• 2 cups spinach
• 2 stalks celery
• 1 cucumber, chopped
• 1 lime
• 1cm knob ginger, peeled

Method

• Combine all ingredients, blend well and serve

Simple, fresh, whole foods are key to Rachael Finch’s everyday approach to eating. Image © Westin Hotels

Tropical Green Smoothie

Ingredients

• 2 cups baby spinach
• 1 cup coconut yoghurt
• 1 cup fresh pineapple chunks
• ½ cup fresh mango chunks
• 1 tablespoon chia seeds

Method

• Blend all ingredients with a little water until smooth

As Westin Well-being Advocate Rachael Finch will be helping guests to stay healthy while travelling. Image © Westin Hotels

Westin Wellness Escape

As a Westin Well-being Advocate, Finch is set to host a Westin Wellness Escape at The Westin Melbourne, this weekend. Read more about her role and the event here.

More on The Westin Well-Being Movement

More on Rachael Finch

Skye Gilkeson

Skye is the founder and editor-in-chief of The Fit Traveller.

She is a journalist, writer, photographer, intrepid traveller and a former personal trainer with a passion for helping others reach optimal health.

As a TV journalist and producer, Skye has worked for household names such as 60 Minutes, Sunrise, TODAY and Nine News. She has also written for Women’s Health, Fodor’s Travel and Yahoo7 Travel, among many others.

Equally comfortable in a 5-star resort or hiking a far-off mountain, Skye loves the unexpected and enriching life experiences that each trip brings and can often be found in a backstreet chatting to locals with her camera in hand.

Skye is based in Sydney, working to master the balance between motherhood and her appetite for adventure.

Read more about Skye’s story here.

thefittraveller.com/

Skye Gilkeson

A typical mug of cappuccino in Australia | © Skye Gilkeson

15 Delicious Different Types of Espresso Drinks

While there really are different types of coffee drinks available from espresso-based drinks like complex types of iced coffee drinks from the big chains to the more delicate espresso flavours served up in an artisan coffee boutique.

This espresso drinks guide will help you decide which is the perfect coffee for you.

Espresso

What is espresso coffee? Espresso is essentially a single shot of coffee. While there are so many types of espresso coffee drinks, this is the simplest way of drinking coffee. It’s a single espresso shot served neat in a demitasse or petite espresso cup.

Also known as a short black, it is customary to stand at the bar while drinking your caffè normale in Italy. It is commonly also served with a glass of water for a quick sip before you keep moving into your morning.

Ristretto

For hardcore coffee aficionados, the Ristretto might be the best coffee to try on your next morning outing. A stronger and shorter version of espresso, the ristretto is poured using less water through a finer grind.

Long Black

The long black is probably the simplest type of espresso drink. It’s simply a shot of espresso poured into some additional hot water. The Americano is effectively the same as a long black – the water is simply added afterwards. You’ll order it as an Americano in Italy or Spain and un américain in France.

Lungo 

One of the many types of Italian coffees, a Lungo is slightly different to both an espresso and a long black coffee.

Instead of adding hot water to the espresso or vice versa, the lungo (long in Italian) is a longer pour of espresso. So, all the water runs through the espresso in the machine. The result is a milder-tasting espresso flavour in a pour that is sized between an espresso and a long black.

The Lungo is called a cafe allonge in France.

Macchiato

Another of the shorter types of espresso coffee drinks, the macchiato is simply an espresso with a little milk foam on top. Macchiato means ‘marked’ in Italian. So, it’s just espresso and milk marking the top of the crema, served in a short demitasse glass.

One of the most popular Italian coffee styles in Australia, you’ll simply order a short or long ‘Mac’ at an Australian cafe.

Latte

Thanks to names like Starbucks, there are so many different types of lattes available, these days. However, the most common cafe latte is 2 shots of espresso with steamed milk poured over to fill the cup.

The milk used in a latte is slightly stiffer than that of a flat white.

Flat White

A flat white is also a single shot of espresso, topped off with about 2/3 foamed milk. It uses slightly less microfoam (flatter) than a latte and is a little shorter too.

Cappuccino

A cappuccino is made the same way as a latte. However, it is 1/3 microfoam, giving it that light, foamy consistency on top that is lightly dusted with chocolate.

Piccolo

A Piccolo latte is essentially a mini-me version of a latte. A Piccolo is an espresso shot topped with milk foam to the lip of a demitasse glass.

Affogato

Affogato (meaning ‘drowned’ in Italian) is the ultimate coffee lover’s dessert. A scoop of vanilla gelato is drowned in a shot of espresso. The delicious dessert is eaten with a spoon.

Read Next | Where to Find the Best Coffee in Bali

Felipe mid-pour at The Sensory Lab, Bondi Beach. | © Skye Gilkeson

Aeropress Coffee at The Sensory Lab. Image © Skye Gilkeson

The Third Wave Coffee Movement

If you’re a coffee purist who is into more fancy coffee drinks, you’ll no doubt have been riding the ‘Third Wave’, with gusto for a while.

If you’ve got no idea what I’m going on about, let me explain. The ‘First Wave’ was all about getting a good, quick cup of coffee.

It was followed by the ‘Second Wave’, when we saw the explosion of coffee franchises around the world, the likes of Starbucks. Coffee orders went from black or white with one, to a paragraph-long concoction served in a Grande cup.

The Third Wave began in the US back in 2002, but it’s really taking hold in the mainstream now. The movement is about dialling back to the true flavour of coffee with a carefully considered process of brewing the perfect cup.

It’s all about speciality coffee, bringing out the honest character of the beans and creating a cleaner, well-rounded flavour. It’s less about grab-n-go and more about appreciating the aromatic notes, like a good glass of wine.

There are so many different types of espresso drinks available these days it makes choosing your morning fix a little overwhelming. So here is a guide to the different types of espresso drinks of offer and what those trendy coffee names actually mean.

Pour Over 

The setup for pour-over or filter coffee resembles something out of a science lab.

There’s the filter cone, paper, cup, and kettle. The pour-over process takes a number of steps to maintain the integrity of the beans and generally treat the coffee with care.

It takes a couple of minutes to pour; the coffee needs to be soaked.

It rests for a minute or so, then the water is poured gently over it (and yes, there’s a specific technique for that too).

So it’s not the one to order if you’re on the run, but it’s a great example of the sensory Third Wave experience, so if you’ve got the time, give it a go.

Aeropress

Throw out your plunger, the way of the future is the Aeropress. Well hang on, you may just want to go out for one – it’s a complete sensory experience.

For the Aeropress, you need scales, filters, a jug, really good quality coffee and the list goes on. As Felipe from Sydney’s The Sensory Lab explained, both the formula and the timing are important in an Aeropress technique. At the Sensory Lab they use 12g of coffee and 200 ml of water.

The coffee doesn’t have to be as coarse as an old-school plunger (french press), which you’ll notice when tasting the finished product (it is smoother and cleaner).

Two important steps in the process are when the water is poured onto the coffee, sparking what’s called the bloom. There’s a wait for about 45 seconds, the coffee is then stirred gently, the filter is placed on top and the press is inverted and pressed into the glass.

The result is a very clean, flavoursome coffee and the tasting experience was reminiscent of a wine tasting.

Turkish Coffee

While not part of the Third Wave, Turkish Coffee is definitely a speciality coffee that requires patience to prepare. Made in a traditional copper pot or cezve, the fine (often hand-ground) coffee powder is topped with water and boiled twice.

Traditionally, it is made over hot sand and Turkish coffee can often be made using additional spices like cardamom or cinnamon and is served with cubes of sugar and a glass of water to cleanse the palette.

Cold Drip Coffee

A shot of cold drip coffee is the latest in my arsenal of clean cooking ingredients. Why do I love it? It’s clean, it’s less acidic and bitter, and a really easy way of getting a caffeine kick without the spike and drop.

Cold drip coffee is true to the artisanal nature of the Third Wave movement with cold espresso drinks becoming increasingly popular on a hot summer’s day.

Let’s be honest, it’s a lengthy process akin to creating beautiful artwork. A cold drip is a great option for raw foodies. It’s not so much ‘brewed’ on heat but ‘washed’ over the beans.

Cold, filtered water is dripped through a lightly roasted coffee for 10 hours or more. You can expect a strong coffee with a subtle, sweet flavour.

One of the best espresso drinks for those on the go, I take it straight up, in a smoothie (recipe below), a raw chocolate mousse, or in a clean espresso martini.

Bulletproof Coffee 

Bulletproof Coffee is a trend sparked by Dave Asprey, founder of The Bulletproof Executive. Asprey says he consulted a range of medical and sporting experts and spent more than $300,000 on self-experimentation.

A Bulletproof pour uses filtered water, specific “Upgraded” coffee (Asprey sells it), MCT oil* (medium-chain triglycerides) oil, and a couple of tablespoons of grass-fed butter.

As a meal replacement, it perhaps isn’t as nutrient-dense as it should be. It also contains about the same amount of fat as 12 egg yolks and 400 calories more than a normal latte.

Naughty but Nice: The Choc Coffee Shake is a great breakfast alternative. Image © Skye Gilkeson

Chocolate Coffee Shake

Espresso drinks recipes can range from a simple homemade iced coffee to a fancy espresso martini. But, my favourite to make at home is a simple Chocolate Coffee Protein Shake.

This is a great option for anyone looking for a morning pick-me-up.

This shake has a thick consistency and a beautiful, chocolate, coffee, and nutty flavour. It’s the perfect breakfast option or pre-workout smoothie before an afternoon session.

Ingredients 

• 2T Bare Blends cacao protein powder (whey), Sunwarrior* or Paleo Pro* or grass-fed Gelatin*
• Flesh and water from young coconut
• Shot of cold drip coffee
• 1t ABC butter (almond, brazil, cashew)
• Pinch organic cinnamon
• 1/2 cup crushed ice

Now what?

• Blend, pour, and serve.
• Make enough for 2 shakes.

Skye Gilkeson

Skye is the founder and editor-in-chief of The Fit Traveller.

She is a journalist, writer, photographer, intrepid traveller and a former personal trainer with a passion for helping others reach optimal health.

As a TV journalist and producer, Skye has worked for household names such as 60 Minutes, Sunrise, TODAY and Nine News. She has also written for Women’s Health, Fodor’s Travel and Yahoo7 Travel, among many others.

Equally comfortable in a 5-star resort or hiking a far-off mountain, Skye loves the unexpected and enriching life experiences that each trip brings and can often be found in a backstreet chatting to locals with her camera in hand.

Skye is based in Sydney, working to master the balance between motherhood and her appetite for adventure.

Read more about Skye’s story here.

thefittraveller.com/

Skye Gilkeson

Prepping the water kefir and coconuts. Image © Skye Gilkeson

How to Make Coconut Kefir

What is Kefir?

Kefir (pronounced ke-fear), is a fermented probiotic drink made by using kefir ‘grains’ and a sweet liquid. It’s been around for centuries, originating in the Caucasus mountains.

What are coconut kefir benefits?

Coconut water kefir is a mineral-rich drink (thiamin, B12, calcium, folates, and Vitamin K2). Essentially it is probiotic coconut water. As a probiotic beverage, it works to balance the important good bacteria in the gut, keeping your tummy happy, and bolstering the immune system.

While conventional medicine is still often cautious about promoting the benefits of probiotics, there is a growing school of evidence on the benefits they can have on the digestive system in particular.

You can pick up probiotic supplements easily these days. But, as a believer in the ‘food as medicine philosophy there’s something I love about being able to get what we need from nourishing food choices instead (more on that in a gut-healing post, to come).

What are coconut kefir ‘grains’?

Kefir ‘grains’ don’t get their name because they are actual grains, like wheat. The term refers to the look of the starter culture.

The starter culture contains bacteria and yeast that work in symbiosis, activated when mixed with a sugary liquid (in this case young coconut water).

The beauty of coconut kefir vs milk kefir is that it’s dairy-free kefir. So, it’s great for people who can’t eat cows’ dairy and may miss out on the probiotic benefits of cows’ milk yogurt. It’s also essentially vegan kefir. So, an additional source of minerals and probiotics for vegans.

Where to buy coconut kefir starter

You’ll find kefir made from cows (Babushka) and goats dairy (Nimbin Valley) or even coconut water kefir (Peace Love & Vegetables) in the cold section of your supermarket or health food store.

But for more adventurous types, making your own coconut water kefir is the way to go.

It’s easy to do, paleo-friendly, lower-calorie, and lactose-free (depending on your starter culture). The finished product is easy to drink alone or mixed into your morning smoothie.

I bought a Mad Millie Kefir Kit for this kefir-making experience. The kit includes a jar with a shaker, cheesecloth, and two packets of freeze-dried culture (with 8 strains of live culture). You can simply buy coconut kefir grains here too.

Coconut vanilla water kefir fermenting. Image © Skye Gilkeson

How to Make Coconut Kefir

Making water kefir is very simple. There isn’t so much a recipe for kefir as a basic method.

Clean the jar and cloth, pour in the water from about 3 young coconuts, add started culture, and shake it up.

The brew ferments for about 24 hours and it’s ready to drink. I added a little vanilla to flavour mine.

Some shy away from fermented drinks (other than beer or wine of course) or ask how to make coconut water taste better.

So, if you’re sensitive to the taste, it’s simple to get around that by using it in one of your favourite recipes, adding natural flavours like vanilla, or cinnamon, throwing it into a smoothie, or blending it with a sweet piece of fruit like banana or mango.

If you don’t have time to make coconut kefir yourself, you can shop a range of coconut milk kefir brands at your local health food store.

Skye Gilkeson

Skye is the founder and editor-in-chief of The Fit Traveller.

She is a journalist, writer, photographer, intrepid traveller and a former personal trainer with a passion for helping others reach optimal health.

As a TV journalist and producer, Skye has worked for household names such as 60 Minutes, Sunrise, TODAY and Nine News. She has also written for Women’s Health, Fodor’s Travel and Yahoo7 Travel, among many others.

Equally comfortable in a 5-star resort or hiking a far-off mountain, Skye loves the unexpected and enriching life experiences that each trip brings and can often be found in a backstreet chatting to locals with her camera in hand.

Skye is based in Sydney, working to master the balance between motherhood and her appetite for adventure.

Read more about Skye’s story here.

thefittraveller.com/