Panko Crumbed Mushrrom - Vegan

Stellarossa Launches 2020 Winter Menu

Despite 2020 (enough said), our mouth-watering Winter Menu has rolled out with some stand-out new dishes to try, available now at your local Stellarossa café.

Canadian French Toast with Caramelised Banana, Bacon & Candied Walnuts

You probably already know that each Stellarossa café is a bit unique, with our menus across the network having a ‘Core’ range, available at most of our cafes, and an ‘Elective’ range. We give Franchise Partners the recipes and necessary tools, and they test them out in their kitchens to see how suitable they are for their cafes, and then build the remainder of their menu with the Elective dishes that suit their local guest’s wants and needs.

For the Core Menu, we added a melt-in-your-mouth and on-trend slow-cooked Beef Brisket to the kitchen prep list, which allowed for some tenacious new dishes including a Breakfast Ragu with Poached Eggs, a scrumptious Smokey Chipotle Pizza with prosciutto, and a hearty tomato Ragu Orecchiette. We also introduced the Crispy Ricotta, Pea & Chive Fritters which are packed with lots of veggies and healthy proteins, and bolstered our popular Milk Bun French Toast range with a new kid on the block that has crispy bacon, cinnamon ricotta, caramelised maple banana and toasted walnuts for a sweet and satisfying crunch!

The remainder of the new dishes were added to our Electives library, which gave the Franchise Partners some exceptional options to provide their guests with the deliciousness they’ve come to expect from our cafes. Having too many seriously good options to choose from to make up their menus is just the kind of impassioned dilemma we like to subject our Franchise Partners to.

Five new hand-stretched pizzas graced the menu options, including an Angry Tiger Prawn, a Sea Salt & Kibbled Pepper Salmon, and a Spiced Pulled Lamb Shank. We have six new pasta options like the vegan Roasted Asparagus & Balsamic Linguine, a Chilli & Garlic Calamari Orecchiette and a Pan-fried Roast Pumpkin Ravioli in Sage Butter with herbed ricotta and candied walnuts.

Spiced Lamb Shank Pizza (2)
Roast Asparagus & Cherry Tomato Linguine
Roast Sweet Potato & Caramilised Onion Pizza

The vegan options did not stop there since we understand there’s a growing market of health-conscious and environmentally responsible consumers frequenting our cafes. The word vegan certainly no longer means uninspiring or bland dishes, as we’ve proven with the likes of a Field Mushroom Parmigiana with Tomato Sugo & Pea Pesto share plate, and the Moroccan Char-grilled Pumpkin & Pearl Cous Cous Salad that oozes wholesome freshness and is topped with slivered almonds for a texture kick.

There was also some new house-made Soup varieties and a Benedict Sliders Brunch Board for two, with flavour highlights such as pistachio dukkah and house-made gremolata.

We’re pretty confident we’ve got all the ingredients for success in this Winter Menu, and the labour of love has definitely been worthwhile. We encourage you to get out to your favourite Stellarossa soon, to support local and try out some of the new flavours.

Now, with that all said and done, it’s time for us to go and start preparing for the Summer Menu.

...and then there were three!

In April of 2019, Stellarossa ventured into uncharted territory. We'd gathered all the necessary ingredients for a profitable and resilient business model that revolved around something that we just happened to be extremely passionate about - coffee! Along for the ride were experienced small business operators Jon & Donna from Sippy Downs on the Sunshine Coast, and together, we all took the proverbial plunge.

Extensive market research had demonstrated that there was a gaping hole in the market; the fast and friendly service of premium artisan coffee with fresh, house-made food through Drive Thru windows in convenient suburban locations. The ingredients for success in this space were grounded by our popular 5 Star locally-roasted coffee blend, and were bolstered by our extensive knowledge and passion for top notch guest service and delicious food. To be clear, not food that arrives at the cafe frozen and ready-made, and is then heated en masse to feed the masses. But rather, food that’s made by the local Stellarossa team members in each cafe, who follow specially curated Stellarossa recipes and use locally sourced ingredients to produce simple but distinctive grab-n-go magic.

As it turns out, the plunge has proven to be auspicious by the fact that 14 months later, we’ve opened the doors (and windows) of another two Stellarossa Drive Thru Cafes, bringing the current total to three. Add to that, 21 large-format suburban cafes that thrive in the heart of their respective communities, and we reckon we’ve formulated a network and brand that we can be genuinely proud of.

We’re honoured to say that Stellarossa Sippy Downs has gone from strength to strength since the get-go. Those ingredients we mentioned above were aided by a perfect location off the Sunshine Motorway and directly next to the University of the Sunshine Coast. Close enough to the beach that Jon can still have his morning surf and our famous black Stellarossa cups are a regular sight in the bins along Pacific Boulevard, but also near enough to the suburbs to be conveniently en route for thousands of daily commuters who rely on Stellarossa for their daily dose of golden-brown life juice.

The second Stellarossa Drive Thru raced to the finish line in Rural View, Mackay, just before the 2019 Christmas crazies kicked in. Mel had once owned three Stellarossa cafes in Mackay so she knew a thing or two. A few smart business moves made at the right time, mixed with a sprinkle of kismet and good fortune, meant that she just so happened to be in the right space and time to be a partner in Stellarossa Drive Thru number two in her hometown. This business took off at an energetic pace and has only continued to amass speed as it’s gone along. A favourite with the locals just as much for their big breakfasts and mugs of cappuccinos on the weekends as it is for the after school drive thru toasties for the kids and crucial 3pm coffees for mums & dads, Stellarossa Rural View Mackay is showing no signs of slowing down.

Finally, last Thursday saw the long-awaited opening of the Stellarossa Beenleigh Drive Thru Cafe. To say that this Drive Thru Cafe opened smack in the middle of 2020 – a year to go down in the history books, for sure – is probably all that needs to be said about the hurdles and build-up of anticipation that surrounded it. Small business consultant Katie, who was also no stranger to the Fast Food Drive Thru game, took the reins with this one and has raced the horse out of the gate at lightning speed. With her team of Drive Thru and cafe champions, and located on the newly upgraded and very busy George St in Beenleigh, we have no doubt this Star will follow the lead of it’s predecessors and be a beacon of light for it’s community moving forward.

We’re constantly innovating and honing our menus, operations, processes, equipment and procedures to continue to evolve and make the most of this Drive Thru space. We’ve got the balance just right for community-centered artisan coffee and premium fast food, mixed with first-class people and perfect locations. We have our sights set on more Drive Thru and Inline Cafe sites this year, and we’re on the look-out for the right people to operate them. If you think that’s you – we’d love to hear from you.

Enquire Now

Parmesan Panko Crumbed Field Mushrooms with Poached Eggs

RECIPE: Parmesan-Panko Crumbed Field Mushrooms with Poached Eggs (Serves 4)

Take your breakfast to the Stellarossa level with this crowd favourite!

This restaurant favourite makes for a perfect vegetarian breakfast.  Loaded with flavor, this easy to follow recipe will have you wowing your family & friends at your next brunch.

What Kind of Mushrooms To Use
We used Flat Field Mushrooms in our recipe but you could certainly adapt this to other types of mushrooms too:

  • Cremini Mushrooms
  • Portabello
  • Porcini Mushrooms

How To Clean Mushrooms
Mushrooms shouldn’t really be washed because they absorb water like little sponges, so you’ll end up with soggy mushrooms. The best way to clean them is to use a soft bristle brush or a damp paper towel to wipe each mushroom, it’s best to do them one at a time to remove any dirt.


For the Mushrooms:
20g Parmesan Cheese, Shaved
10g Tuscan Seasoning
180g Panko Bread Crumbs
3x Eggs
90g Plain Flour
560g Flat Field Mushrooms, Medium Sized
Oil, for frying

For the Dish:

20g Dukkah Seasoning
60g Rocket
60g Beetroot Hommus
1x Avocado, Sliced
8x Eggs

For the Bruschetta:
100g Roma Tomatoes, Diced
20g Spanish Onion, Diced
20ml Extra Virgin Olive Oil
4-5 Basil Leaves, Chopped
5g Pomegranate Arils
Salt and Pepper, to season


  1. Prepare your Bruschetta Mix first by combining all ingredients together in a bowl and mix until combined, then set aside.
  2. Preheat your Deep Fryer to 180℃ (see Notes for alternative cooking method).
  3. Fill a medium sized pot with water and bring to a rolling boil for your poached eggs – add a dash of white vinegar to water which will help your eggs stay together.
  4. Prepare you Mushrooms: Crumble the Parmesan Cheese into a bowl, add Tuscan Seasoning & Panko Breadcrumbs – mix to combine.
  5. In a separate bowl, beat together 3x eggs until mixed well.
  6. Set up a crumbing station of 3 shallow dishes – one with the plain flour, one with the beaten eggs & one with the Panko Crumb Mix.
  7. Dredge each of your mushrooms in the flour first, then the egg (allow excess egg to drain off), then finally roll to coat in the Panko Crumb Mix.
  8. Fry each Crumbed Mushroom in the deep fryer for approx. 3 minutes, until gold brown and cooked through. Place the cooked mushrooms on paper towel to drain the excess oil.
  9. Poach your eggs by cracking each egg into a small dish that you can use to gently tip the egg into the water. Allow the eggs to cook for approx. 4mins – using a slotted spoon scoop your eggs out of the water and drain on paper towel – season with salt and pepper.
  10. To assemble, smear the Beetroot Hommus on your plate, then arrange the mushrooms on top of the Hommus.
  11. Arrange your sliced avocado on top of the mushrooms, then your poached eggs.
  12. Garnish with rocket, sprinkle the Bruschetta mix and Dukkah seasoning over the top of the entire dish.


Frying – if you don’t have a Deep Fryer, you can shallow fry the crumbed mushrooms in a pan on Medium-High heat for 2 minutes each side, until golden brown and cooked through.
Eggs – for firmer poached eggs, cook for an additional 1-2mins until firm to touch. Alternatively, swap out poached eggs for fried or scrambled eggs.
Breadcrumbs – Panko Crumbs can be found in most supermarkets, however, regular breadcrumbs work as well. Panko crumbs are more crunchy!
Mushrooms – prepare your crumbed mushrooms ahead of time and store them uncooked in an air-tight container in the fridge for up to 24hrs.

NUTRITIONAL INFORMATION (per serving – 312g):  Energy 2369.71kj  |  Calories 566.37 Cal  |  Protein 37.57g  |  Fat Total 26.62g  |  Saturated Fat 6.83g  |  Carbohydrate 26.15g  |  Sugar 2.96g  |  Sodium 781.49mg

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Keeping your day Stellar during Coronavirus

Keeping your day Stellar during this crisis

Ensuring the safety of our guests and our team during the Coronavirus outbreak.

Here at Stellarossa, we’re in the business of making your day a little bit more stellar every time you visit one of our cafes, but as with the rest of the country, we’ve had to make some changes to do our bit to ensure the safety of our guests and our team during the Coronavirus outbreak.  Our cafes are currently operating during their normal business hours (check your local café for details), and we encourage you to continue to pop in for some friendly hospitality, and something to eat or drink (or both!).  We also have bags of coffee beans available in-store so you’re stocked up, just in case you need to make your own coffee at home for a while…

Our normally impeccable hygiene practices have been ramped up, and you may find some changes in your local Stellarossa, which we have encouraged throughout our network in order to keep you safe.  These include the provision of hand sanitiser in our stores wherever possible and removing high-touch items such as sugar from self-service areas (don’t worry, our baristas will still happily provide it to you), and limiting the use of reusable coffee cups (for now).  Please be patient with us while we work to keep your health, and the health of our community, at the top of the priority list.

Most of our cafes have implemented pick up or online ordering services. Please check our website for details about what your local cafe is offering.

Stellarossa is a 100% Australian owned business, and our café owners and operators come from within your local communities.  We appreciate your continued support during this time, and hope that as a community we can come together calmly, patiently, and with care for one another. Remember, a good cup of coffee goes a long way to lifting your spirits, and we’re here, ready to serve when you need us.

Stellarossa Everton Park

Rocking the suburbs – Everton Plaza’s Park Lane celebrates the opening of its first wave of retailers

Everton Plaza’s Park Lane celebrates the opening of its first wave of retailers

Everton Plaza’s Park Lane celebrates!

As is only fitting for a roost for early birds, popular espresso bar and cafe outlet Stellarossa has actually been operating since late April. The first of Everton Plaza’s new arrivals to open, Stellarossa is catering to the precinct’s need for a quality coffee and breakfast haunt. Operated by northside local Anna Edwards, her husband Nathan and son Henry, Stellarossa Everton Park is pairing personable service with the brand’s well-honed array of food and drink to create a perennially welcoming pit-stop. The corner eatery has been kitted out with a modern aesthetic, with a new-look design and branding scheme drawing the eye, alongside a sizeable outdoor dining space that is covered from the elements, but is still equipped to catch flowing breezes and the precinct’s bustling atmosphere. Stellarossa is open all week for breakfast, lunch, coffee, cakes and Friday dinners, with meats, produce, bread and baked treats sourced from local vendors. The winter menu currently features the likes of milk-bun French toast, hand-stretched pizzas, soups, balsamic and rosemary beef burgers, carbonara fettuccine, eggs benedict, and corn and broccoli fritters. As for drinks, Stellarossa pours a new, hand-picked single origin coffee every month, but those cutting back on caffeine can opt for house-made soda punch, fruit smoothies, milkshakes, spiders and more.

Stellarossa Yarrabilba and Mango Hill take part in Cereal For Coffee Fundraiser

Local cafes take part in Cereal For Coffee fundraiser

Cereal for Coffee, co-founded by Thornlands teacher Samara Sargeson in 2015, has launched its annual fundraising campaign, which will see participating cafes swapping nutritious cereals for a regular coffee on June 18.

Cereal for Coffee will then distribute the cereal to breakfast clubs at local schools. Ms Sargeson said chaplains and teachers would then make sure each child got a nutritious start to the day.

Three Australian school children in every class will arrive at school hungry or without having eaten breakfast. Ms Sargeson said hungry children had difficulty with learning, social interactions and physical demands.

These children found it hard to concentrate, could be lethargic and could exhibit behavioural problems.

Through past fundraising campaigns, Cereal for Coffee has donated more than 5000 boxes of cereal as well as milk, bread and spreads to schools and community groups, including some in Yarrabilba and Capalaba. The organisation feeds about 1100 primary school students every week. Cereal boxes can be swapped for a regular coffee on June 18 at registered cafes.

In Yarrabilba, people can donate cereal boxes in exchange for a coffee at The Coffee Club, Stellarossa and Thom and Ann’s Restaurant Deli.

Donations will also be accepted at The Story Tree in Boonah.

In the Redlands, Cereal for Coffee will accept donations at The Vintage Apron in Capalaba and Brown’s Bakery Cafe in Cleveland.

Inside Everton Park’s Epic New Foodie Laneway

Inside Everton Park’s Epic New Foodie Laneway

This is big foodie news for north Brisbane. After hyping the launch of Everton Plaza’s new dining laneway, Park Lane, last year, we’re happy to say the first round of restaurants are open for business.

Yep, Everton Park just stamped its name on Brisbane’s culinary map. Let that one sink in.

It’ll take a few months for the entire complex to come online, but the first tenants have already set up shop. The guys at Stellarossa Espresso are already slinging excellent coffee, and they’ve been joined by a boutique salon: La Diva (think hair, beauty and nails).

But it gets better, 5 Buroughs have opened their new Brooklyn-style burger bar inside Park Lane (and will be slinging 2-for-1 burgers all day on Saturday, July 22 – start queueing now), and Neighbourhood Market Co are opening the doors on their array of meats, cheeses, breads, fruit, vegetables and more on the same day. Following them will be Acai Brothers (end of July), Sweeties (end of July), Comuna Cantina (August) and Corbett & Claude (end of August).

The new operators seem pretty psyched about the whole thing.“The Everton Park area is screaming out for good food and coffee supported by excellent service,” says Anna Edwards from Stellarossa. “We’ve got a passion to provide a genuinely warm and welcoming experience to all of our guests. Just like visiting a friend’s home.”

Most of the new stores will be throwing big launch parties to celebrate the EP launch. In fact, on June 22, along with 5 Buroughs putting on 2-for-1 burgers for the day, Stella Rosa will be pouring free coffee from 7-11am and Neighbourhood Market Co will have deals and specials for locals keen on being the first shoppers through the door.

If we’re honest, we’re most excited about the Queenslander-style rooftop bar, which should be installed before summer gets here. Expect chill cocktails, good beats, and prime views of the surrounding hillsides.

This is pretty big for the northside food scene. Not that it was impossible to get a good feed north of the river, but finding a hub that has everything in one place was tricky. EP are trying to change all that and inject some much needed oomph into Everton Park. We salute them.


Where: Everton Plaza, 791 Stafford Road, Everton Park
When: Open now

Keeping up with Modern Awards

Keeping up with Modern Awards

The recent media frenzy around the underpayment of staff by celebrity chef George Calombaris’ restaurant group has once again highlighted the ongoing issue of wage payments within the complex Modern Award system of Australia.

Over the past 3 years theres been a series of wage payment scandals in the media, which ultimately led the Government to adjusting the Fair Work Act by introducing the Protecting Vulnerable Workers Bill in September 2017.

Stellarossa was wellplaced to implement the changes. At the time the Bill was enacted, Stellarossa had an existing education, audit and compliance program in place for Franchise Partners. The Bill’s introduction provided an opportunity to review the existing process in the context of the new framework, and thereby strengthen the internal processes in this area. This brought them closer still to their goal of being an employer of choice in the sector.

A key area for improvement highlighted by the review was Employment / Time & Attendance rostering software. Stellarossa was using a popular software system at the time, which allowed Franchise Partners to manage their roster according to sales volume and collate the data for efficient payrolling. The system however, had no builtin Award interpretation processes. This meant that Franchise Partners had to interpret the Modern Award system themselves, which ultimately left them exposed to human error. Anyone who’s flicked through the pages of an Award knows that misinterpretation is a very easy thing to do! In turn, this created more internal work as the overall system relied on manual audit and analysis to detect possible errors.

After identifying the issue, Stellarossa commenced a project to identify a suitable software system that could handle the key requirements for the group, while also meeting the criteria of the Bill. After a 12month process that involved assessing, reviewing and trialling systems, Stellarossa chose to partner with FoundU as the approved supplier for their network.

The FoundU system afforded all the basic requirements for effective rostering, plus an additional suite of features to streamline staff management for Franchisees. The result is a system that has increased payroll compliance, reduced Franchise Partner HR and Payroll workload, improved staff communication, and Franchise Partners who have more time to spend on what matters most – a thriving business.

Kicking The Jones' Backsides

Keeping up with the Jones'

Kicking the Jones' Backsides

Maya Angelou famously said, “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” And everyone knows that a sure-fire way to make someone feel good is to feed them something mouth-watering and unforgettable!

That’s why we put so much emphasis on delivering great quality food that’s in touch with current trends, but also serves up lashings of simple, old-fashioned ‘goodness’.

It’s been quite apparent recently, that more than a handful of franchise cafes (big brands), have not kept up with food trends. A lack of innovation and testing of new menu additions makes for a pretty stale offer to the market as the years progress. That simply doesn’t fly with us and isn’t at all a part of the Stellarossa DNA. We have our finger on the pulse, and we don’t miss a beat.

Monthly Specials

One way we do this is by providing the network with fresh ‘Monthly Specials’ to go on blackboards in-store and give the guests something new to try each time they drop in.

Every dish created is then added to the ‘Elective Recipes’ library, which serves as a database of recipes that Franchise Partners can draw on any time for their Daily Specials. Dishes are only approved to be a Monthly Special and then added to the Library after they;

  • Are costed for profitability,
  • Are assessed as operationally sound for preparing and serving in-store,
  • Have a thorough recipe and instructional training,
  • Have established raw ingredient supplies, and prices are negotiated (ideally, they mainly use ingredients already in-store),
  • Have confirmed Kilojoule counts;
  • Have dish photography completed for Franchise Partner marketing,
  • Are confirmed to suit our Brand profile, and,
  • Have Marketing collateral for use on the socials.

A New Menu Every Six Months

The key component to ensuring we remain on-trend in the market and in tune with our Franchise Partner’s needs, is the creation of a new menu every 6 months to roll-out across the network. But it’s not just any old menu.

Our menus consist of an updated ‘Core Range of dishes which are consistent across the group, and then Franchise Partners fill the remainder of their menu as they see fit with dishes from our extensive ‘Electives Library’.

We know that each of our Cafes are different – one size does not fit all. That’s why our Franchise Partners have the flexibility they need, to ensure their menu is exactly what their guests are looking for.

New dishes are created through extensive market research and consultation with industry professionals, food consultants and advisers. Another important channel is the vital feedback we receive from our Franchise Partners who are on the front line every day, and their trusty chefs and cooks. This is all followed up by extensive trialling and testing.

So, the next time you’re sitting down at your local Stellarossa café, take a moment to savour the menu in all its beauty and glory – because just like other famous Wonders of the World, it certainly wasn’t built in a day!

Capturing the taste of summer with our house made soda punch

At Stellarossa, we’re always focused on ensuring our products are in line with consumer trends. This means time for some creative thinking! As we turned our attention to the approaching summer period, Cam “The Professor”, began developing a concept that had been rolling around in his head for some time – an exciting new House Made Punch Soda.

With the brief that we wanted to deliver a product that was super refreshing and light on calories, Cam went to work.

“Soda Punch is aimed at that broad and growing Queensland market who are looking for something different and exciting to try when it comes to food and beverage, especially from brands who they know they can trust to provide quality products” comments Erin Warner, Brand Development Manager.

After 4 months of development, which included vital testing with our Franchise Partners, we got the green light and were able to launch this fantastic and popular new product across the network.

With its unlimited flavour opportunities and ease of production in-store, House Made Soda Punch ticks all the boxes for our Franchise Partners as well. Erin comments how it’s “crucial for continued network growth that all new products satisfy our requirements for costing and profitability as per the business model. In this case it was also important that most of the products were already used in our cafes as that helps keep costs down even lower and makes it more efficient operationally.”

House Made Soda Punch has turned out to be a hot summer favourite with customers and Franchise Partners alike. “We know that when it comes to beverages, guests want the consistency of great quality coffee but with the option of trying something new when they feel like it – so keeping our offering fresh, while also providing that quality and consistency is vital.”

“The Soda Punch really is about as refreshing as a drink can be!” finishes Erin with a grin.