Rebecca Perry Matthews & Michael Burke
La Botiga Mapleton
A 24-seat café in a subtle location, no views, minimal advertising and only nine months old… and yet Range foodies are buzzing about the quality of the coffee and food at La Botiga on Obi Obi Road in Mapleton.
The brainchild of chef Rebecca Perry Matthews (above) and partner Michael Burke, its choice of name (‘La Botiga’ meaning ‘The Shop’ in Catalan) reflects their approach to food – simple, strong statements with a lot of feeling.
Rebecca and Michael decided on the Catalonian name having been inspired by the food from that region, their travels having taken them throughout Europe and included the sensory-overloading cheese event in 2007 in Bra, Italy (home of Slow Food International).
Their European journeying is evident in the café’s modern-casual design and fit-out, reminiscent of cafés more likely to be found in Sydney or Barcelona than in little Mapleton.
Rebecca has been cooking since she was a young girl preparing meals for her family and clearly delights in her chosen profession.
“I love cooking for people and I believe good food should be available to everyone. All our dishes are baked fresh every day – we actually aim to sell out every day,” she declared.
On the day I visited, the menu offered Moroccan lamb boureks (spicy, fruity filo pastries) and pear & Gorgonzola tart. But it was the coffee that I was really there for. I’d heard that fellow Maleny-ites – and we’re spoiled for choice as it is – are making the 20-minute journey just for a cup of La Botiga’s specially blended and roasted brew (they sell take-home beans or grind for addicts).
“We spent a lot of time getting the coffee right – we knew that the food was going to be good and so the coffee had to be of the same standard,” they agreed.
Amongst a range of seating options is the communal table, which stretches almost the length of the café and encourages patrons to engage. For Rebecca, it’s as though their customers are invited to the family table.
The café has not only become a meeting place but a drop-off point for locally grown foods.
“We have people arriving with bagfuls of excess fruit, herbs and vegetables from their home garden – they know that we’ll do something with it that celebrates its freshness and quality,” enthused Michael.
“So there’s a very good chance that the salad you’re enjoying today came from somewhere in Mapleton this morning!”
Rebecca added: “And that’s what we’re aiming for – a community gathering place and food hub. Locals stop for a meal and/or coffee and chat, then pick up their fresh-baked organic sourdough, interesting cheese, something pre-prepared for dinner, and head home.”
“We want our customers to feel connected and nourished.”
Lucky Mapleton!
Julie Shelton is Leader of Slow Food Sunshine Coast Hinterland.
For more information on Slow Food go to www.slowfoodsunshinecoast.org.au
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