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NEW CONCEPTS | Staff Reporter, Australia
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Zarraffa's Coffee founder opens new ‘Aus-Tex' smokehouse concept

Sugar Creek Smokehouse offers a menu filled with locally-sourced meats.

Zarraffa’s Coffee founder Kenton Campbell has opened a smokehouse concept in the heart of Queensland’s south east.

Sugar Creek Smokehouse offers a menu filled with locally-sourced smoked meats dubbed ‘Aus-Tex’ (Australian-Texan) style done out of two repurposed shipping containers.

The new concept, along with Zarraffa’s Coffee’s national headquarters and its bespoke café experience Kiwanda Café, are described as the anchor tenants of Campbell’s upcoming Distillery Road Market (DRM) dining destination at Eagleby, expected to open late end-2021.

“They say necessity is the mother of invention and sadly, like many people, COVID-19 put a halt to my plans and stalled the progression of the larger Distillery Road Market project. There was a silver lining, however, with the downtime allowing me the necessary space to develop the Smokehouse concept,” Campbell said in a media release.

“I’ve always had a genuine passion for cooking. I love barbequing, the enjoyment that food provides, and being able to bring good company together to share a meal in the outdoors."

On what distinguishes the Sugar Creek offering, Campbell believes he has drawn “the best of what people love about smokehouses, infusing it with a local personality all of its own.”

“We’ve drawn inspiration from what they do best in Texas and adapted it to the Australian palate with our own signature marinades, sauces and rubs that have been perfected to enhance the smoked flavours and provide a truly authentic barbeque experience," he said.

The wood-smoked meats are cooked fresh daily for hours over a blend of Australian hickory and iron bark wood, with the latter sourced directly from Campbell’s home backyard located just 15 kms from the site.

The container fit-out features a rotisserie-style offset smoker, enabling the smoking process and flavours to be controlled whilst providing an authentic flavour profile, and has the capability to smoke hundreds of kilograms of meat per day.

The menu includes smoked daily specialities such as Pulled Pork tossed in a sweet BBQ sauce; juicy beef Brisket; sticky BBQ Baby Back Ribs available in a half or full rack.

A Mega Meat Plate made for sharing with Pulled Pork, Brisket and a ½ rack of ribs is also on offer, along with Smoked Mac and Cheese, Chilli Brisket, skin-on Fries and Spicy Slaw, while the Smokehouse’s signature Filthy Fries - layered with smoked meat trimmings, gravy and liquid cheddar.

The venue will also be fully licensed with drinks, including tinnies of local craft beers and spirits, available to complement the meaty menu.

“It was my vision to create signature flavours; an authentic ‘Aus-Tex’ venue, using the highest quality meats sourced locally that are smoked fresh daily and to perfection for everyone’s enjoyment,” Kenton added.

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