Café Ku-Tea – A Trendy Café That Delivers

Rating: 4 out of 5.

Phone: 0481 033 277

Address: 45 Kedron Brook Rd, Wilston Qld 4051

Brisbane has quickly been gaining an impressive reputation for being a hot destination for foodies, rivaling even the likes of Sydney and Melbourne all thanks to a hot wave of trendy cafés and restaurants popping up all over the Sunshine States capital.


Contributing to this reputation is Café Ku-Tea, a quaint and trendy café with a charming cottage vibe, complete with gorgeous flowers and stylish decor. Set in the northern Brisbane suburb of Wilston, Café Ku-Tea is serving up fresh and exciting dishes to delight the tastebuds.

The café is pet-friendly; with lots of seating options outside, allowing pets to sit with water dishes whilst you enjoy your morning coffee. As we decided to take our dog for a walk, we thought it was the perfect opportunity to sit outside and enjoy the sun.

Café Ku-Tea Reviews Brisbane

The menu had a good variety of options whist still being simple. I ordered the Swami; pumpkin, spinach and feta fritters with poached eggs topped with Dukkah seasoning, an avocado relish and a side salad ($17).

The meals came out in relatively good time, only taking around 15-20 minutes. My Swami both looked and smelled delightful. The dish was fresh and colourful and I was keen to dig in.

Café Ku-tea Reviews Brisbane

I started with cutting open the poached eggs. The yolk was just on the edge of being overdone; they were runny but not as runny as a poached eggs should be. However, they were still gooey enough to be quite enjoyable. The Dukkah season was the perfect match that really complemented the eggs and added an extra dimension to the whole dish.


The fritters were bursting with goodness. They were tasty and morish, the type of thing that you wanted to keep eating; add the avocado relish and it’s even harder to stop. Seasoned to perfection, the relish resembled a chunky guacamole; avocado, tomato and red onion all mashed into a delicious accompaniment.

Café kutea review Brisbane

The side salad was simple with lettuce, cherry tomatoes and a subtly flavoured dressing, yet was a necessary element to the dish.

The quality of the food that I had been served at Café Ku-Tea was extraordinary. I can’t remember having a breakfast that I enjoyed quite so much as what I have eaten here today. I implore you to make the trip to visit this amazing café. It’s a place that you don’t want to miss out on.

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The Breakfast Board – Bringing The Grazing Concept to Meals

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Anyone that knows me knows that I absolutely love nibble platters. From cheese boards to graze boards and even fruit trays, I love being able to pick and munch on a variety of goodies spread out in front of me. They’re so perfect for sharing and there’s usually something that everyone can enjoy on them.

Thinking about this concept, I wondered why meals couldn’t be more like this, too. I mean, it would be so much easier to serve up if everything was just on one board and people could help themselves. And the presentation would be so impressive as well.

So I got my think cap on and designed a board to enjoy for a family breakfast (or brunch!) and the perfect thing about this idea is that it’s completely customisable to suit your taste preferences!

For example, if I had some mushrooms in the fridge that needed using, then they could easily be added, and if you don’t like tomatoes, simply leave them off! It’s up to you and what you have on hand!

On my board, I used all the breakfast usuals, like bacon & eggs, sausages and even some grilled cherry tomatoes. I made this platter to share between 2-3 people, but it can easily serve more or less with a couple of additional items.

When this board is placed on the table, you’ll be sure to receive oohs and ahhs from guests!

Mountain Woods Small Brown Acacia Wood Pizza Peel – 18″

Tips For Presentation & Serving

    Weaving the bacon onto skewers really helps it to looks it’s best, and makes it easy to pick up from the board.
    Cutting the sausages in half not only makes them seem to go further; but also makes them look nicer.
    Using cherry tomatoes instead of normal tomatoes helps the board look a little fancier.
    Adding spinach brings a much-needed pop of green colour to the dish that really cuts through all the brown.

The Breakfast Board

  • Servings: 2-3
  • Difficulty: easy
  • Print


1 tbsp Oil
4 rashers Bacon (see note)
3 Beef Sausages
2 Eggs
6 Cherry Tomatoes
1/2 cup Baby Spinach


  1. Add oil to a large frying pan on medium heat. Cook sausages and bacon to your liking and remove from pan.

    2. Add eggs and cherry tomatoes to the pan, season with salt and pepper and cook eggs until to your liking. Remove from pan along with cherry tomatoes.

    3. Slice sausages in half and carefully thread bacon onto skewers, being careful as it will be hot. Place on serving board.

    4. Carefully add eggs to board and fill the gaps with spinach. Place cherry tomatoes on top of spinach and serve.

Notes: It’s 100% optional to to thread the bacon onto skewers. I just like the way it looks on the platter!

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Dinner For Breakfast – It’s Time To Ditch The Meal Labels

I’m not going to lie, I’m definitely not a breakfast person. It’s not that I don’t like eating in the mornings or anything, it’s just that I don’t really enjoy the typical “breakfast food” that seems to be considered normal.

I love waking up to a plate of leftovers, and I’ve even been known to make a single serve of pasta at 8:30am on a weekend – that kind of breakfast is great.

But the thing is, if you say ‘oh, I had carbonara’ then most people look at you as though you’ve either waken up with a hangover or are a weirdo.

And I really don’t get what the big deal is. I know that breakfast is supposed to be the most important meal of the day, and I know you should try and eat a decent meal most mornings, but the thing is; if you can eat a chicken stir fry for dinner and it’s considered a nutritious meal, than why can’t you have it for breakfast?

And besides, a lot of the most common “normal” breakfast options aren’t super good for you anyway. Think about it. Most types of cereal are full of sugar and don’t actually offer many nutritional benefits, and both bacon and sausages leave much to be desired.

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What I will say is that eggs are great. They’re loaded with protein and are always a good option, but the problem is that people have labelled them as a “breakfast food” and they’re not often seen on the dinner menu.

If you’ve ever been stressed about what to have for breakfast or feel obligated to eat what everyone else considers “normal” then just take a deep breath and eat whatever you feel like!

It’s time to get rid of all these meal labels and just eat what we want, what our bodies need and most importantly when we feel like it.

I want to see what your first meal of the day is, whether it’s bacon and eggs or a burger – let’s just ditch the labels!

Please post your meals on social media and use the hashtag #ditchingthemeallabels so I can see what’s on your menu!

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Warm Zucchini, Feta and Pine Nut Salad

I love zucchini. I really love zucchini and it boggles my mind when someone says they don’t like it, which is funny because most of my cousins hate it. 

I remember on one occasion, my family went to Roses Chinese and I sat in between two of my cousins. Both of their dishes had lots of zucchini so I basically spent the whole time taking it off of their plates and putting it on to mine. It was a win, win for both of us. 


Now I understand that most people don’t love zucchini quite as much as that, but this warm grilled zucchini salad recipe is sure to impress any zucchini lover; and who knows? It might even convert those opposed to this green vegetable. 

Grilled Zucchini Salad

What makes this salad so good is the lovely zesty tang you get from the lemon that soaks into the zucchini and makes it tastes so good. The pine nuts add a perfect crunch to the dish and the feta, well feta is delicious on just about anything! 

The key with this grilled zucchini salad is that you have to have it warm. The sooner you serve it, the nicer it will taste. 


Warm Zucchini, Feta and Pine Nut Salad

  • Servings: 2
  • Difficulty: easy
  • Print


1 tbsp Olive Oil
2 medium Zucchini
Salt & Pepper, to taste
2 tbsp Pine Nuts, toasted
1/2 Lemon, juiced
50g Feta Cheese


  1. Place a large frying pan on medium heat. Slice zucchini into rounds and drizzle with oil. Season with salt and pepper and add to pan.
  2. Grill zucchini until golden brown on both sides then remove from pan and place on serving platter.
  3. Drizzle zucchini with lemon juice and scatter over pine nuts and crumbled feta.
  4. Serve warm as a light salad or side.
This recipe serves two people as a starter and four as a side dish!

Remember to Pin this recipe for later!

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Halloween Chocolate Eyeball Buttons – A Spooky Treat With Only Three Ingredients

Halloween is the spookiest time of the year! With monsters, ghouls and ghosts running amuck and the promise of sweet treats that send you on a sugar high, this really is the time to get into the Halloween spirit!


And what better way to get into the spirit than making some delicious, spooky treats? So today I’m sharing one of the easiest Halloween recipes that I know of! With only three ingredients, these chocolate eyeball buttons can be made in less than 20 minutes!

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Even though this Halloween recipe is super easy, I’m not going to lie to you; it does require a little patience for the ‘blood veins’. However, considering how great an impact they make, I definitely think that it’s totally worth the extra effort.

So if you’re planning a Halloween party, or just want to greet the kids with a creepy treat, than these chocolate eyeball buttons are the perfect fit.


Halloween Chocolate Eyeball Buttons

  • Servings: 10-12
  • Difficulty: easy
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3/4 cup White Chocolate Melting Buttons
Dark Chocolate Chips
Red Food Colouring


1. Line a tray or cutting board with baking paper. Melt chocolate in the microwave, stirring every 20 seconds until smooth.

2. Using a teaspoon, place a dollop of chocolate onto the baking paper, trying hard to keep a round shape and place a choc chip in the centre. Repeat until all the chocolate has been used.

3. Dip a toothpick into the food colouring and lightly trace ’veins’ around the choc chip. Repeat with remaining eyeballs.

4. Refrigerate for 30 minutes or until ready to serve.

Notes: Please keep in mind that the time expected to make this recipe does not include refrigerating time.

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Fresh & Easy Pico de Gallo Nachos

Nachos are my definite go-to snack for times when I’m stuck for inspiration. I always seem to have just enough ingredients to whip up some variation, whether it’s a fully loaded serve that’s big enough to share, or a simple fuss free serve for two, like this one with homemade Pico de Gallo that I’m sharing with you today.


I just always seem to have the basics on hand. Tomatoes; for me are a must, sour cream is a great addition and cheese. I always have cheese. As for the chips, well sometimes I have to make do with what I have.

Vegetarian Nacho Recipe

The chips I used for this recipe I made from some leftover garlic Tortillas that I seasoned and oiled. I then baked them to make them hard and crunchy. It’s a great little hack for those times you just need some sort of chips, whether for nachos and salsa or for a dip.



  • Servings: 1
  • Difficulty: easy
  • Print


  • 2 garlic tortilla’s
  • 1 1/2 tbsp olive oil
  • 2 tsp paprika
  • salt & pepper, to taste


  • 1/4 cup cheddar cheese, grated
  • 1/2 tomato
  • 1/2 lime, juiced
  • salt & pepper, to taste
  • 1 tbsp Sour Cream
  • fresh basil, for garnish


  1. Preheat oven to 180°c. Oil and season Tortillas with salt, pepper and paprika and cut each one into 8 triangles. Cook in oven for 5 minutes or until golden, making sure to keep a close eye on them.
  2. Lightly sprinkle on grated cheese and cook for another 2-5 minutes or until melted. Remove from oven straight away to avoid burning.
  3. Meanwhile, dice tomato and add to small bowl along with lime juice and season to taste with salt and pepper. Stir to combine.
  4. Once tortilla chips have cooled slightly, place them on a serving plate and top with tomato salsa and sour cream. Garnish with basil if desired and serve.

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