• Bacteria Cafeteria

    Bacteria Cafeteria

    07 February 2013 . Posted by Laurelyn in Tips and Tricks

    These days we’re all a bit busy and like to have some snack foods handy at work when we need a boost. But think again before you stock your drawer at the office.

    Sugary snacks taste great but cause tooth decay. High fat snacks are satisfying but pack on the weight. Big, open bags of food attract roaches and insects.

    Worst of all, any food spoilage that occurs when the air conditioning is turned off at night and the building heats up, is a breeding ground for bacteria. And who wants food poisoning!

    Instead, keep a limited supply of individually-sealed boxes, bags or packages of dentally-safe snack foods and rotate them regularly.

  • All you need to remember now is to smile.

    All you need to remember now is to smile.

    31 January 2013 . Posted by Laurelyn in Tips and Tricks

    Your wedding day is likely to be the most photographed day that you’ll ever have – so get your smile ready for the big day.

    A beautiful white smile begins with a trip to your dentist a month before the wedding for an individualized whitening treatment.

    Or six months before for a full, cosmetic makeover for the perfect look. Then you can smile with style.

    And remember to take it easy with foods and drinks that stain; anything that will stain a white dress will stain your teeth.

  • Nature’s Lollies

    Nature’s Lollies

    24 January 2013 . Posted by Laurelyn in Tips and Tricks

    Fruit has been described as nature’s lollies because fruit is so high in fructose, a natural sugar.

    Fruit is good for you because of the vitamins, minerals and fibre. The bad news is that the cavity-causing germs can’t tell the difference between fructose and sucrose or table sugar. They use either sugar as a fuel and produce acid which dissolves the teeth.

    So what to do? Snacking on fruit between meals is now considered bad advice. All fruits, juices and dried fruits contain fructose so be smart and limit the amount and frequency to mealtimes.

  • Cheese: Totally Awesome

    Cheese: Totally Awesome

    09 January 2013 . Posted by Laurelyn in Tips and Tricks

    What do cheese, sugarless gum and floss have in common? They all help reduce the risk of tooth decay.

    Cheese is an amazing story. Eating cheese increases the flow of saliva which buffers food and plaque acids. The dairy fat and casein in cheese coats the teeth to help prevent foods from sticking. Dairy calcium and milk protein also aid in restoring lost minerals.

    Growing kids can enjoy a nutritious, dentally-healthy snack. Adults who like a glass of fine wine will benefit from nibbling cheese while sipping.

    Everyone can eat, drink, be merry and say "cheese" for good dental health.

  • They say absence makes the heart grow fonder.

    They say absence makes the heart grow fonder.

    06 January 2013 . Posted by Sarah in What's new

    But I was quite fond of Wolfgang long before he set off on a year long sabbatical.

    Travelling as far afield as New Zealand, Peru, Cuba, Ireland and Iceland, Wolfgang didn’t stop there. On his return to Australia he zigzagged through the outback until he ended up at the very tip of Tasmania.

    Though no matter how far and wide he roamed he didn’t forget us – sending pictures of Patagonian dentists, postcards from the Greek Islands and tales from the 25 year reunion of his German dental school.

    Though, that just made us miss him more. And so this new year, it’s no surprise that Wolfgang’s fans – clients and colleagues alike – have been celebrating.

    True to form, he has returned with boundless energy and enthusiasm for helping the people of North Queensland keep their natural smiles for life. So whether your new year resolution is simply to book in for a check up, or to transform your smile cosmetically, Wolfgang is ready and waiting with a smile. And a good story too.

  • Laurelyn is home!

    Laurelyn is home!

    10 October 2012 . Posted by Sarah in What's new

    When Laurelyn joined Smile Dental in 1999, we all knew she possessed the spirit of an adventurer. Born in Canada, she had practiced as a dental hygienist in her home country as well as in Germany, Bermuda and England.

    And yet when she embarked on the journey of a lifetime – teaching in Jiaxing, Zhejiang Province, China – we were nothing short of inspired. But boy, did we miss her.

    Which is why – five years on – we can’t believe our luck that Laurelyn has returned to Smile Dental, her home away from home. And that she has again enthusiastically dedicated herself to helping the people of North Queensland keep their natural smiles for life.

    We hope she’ll stay forever…but why not make a hygiene appointment with her today, just in case? She’ll check and clean your gums and teeth and provide you with a personalised dental health care program. Prevention is better than cure, after all. And if you’re lucky she might tell you some tales from her travels or even sing you a traditional Chinese song.

  • Too Many Cooks?

    Too Many Cooks?

    30 May 2012 . Posted by Sarah in What's new

    Behind the scenes in the Smile garden photoshoot for Townsville's inaugural Fashion Festival.

    Too Many Cooks?
    Too Many Cooks?
  • Christmas Roast

    Christmas Roast

    04 December 2011 . Posted by Sarah in What we ate

    The link between general health and oral health has been well established. We know that a well-balanced diet and lifestyle will keep you smiling for life.

    And when you’re healthy you can live life to the full. You can celebrate Christmas without guilt or discomfort: Enjoy candy canes and caramel toffee; delight in hot and cold foods and drinks, and share this delicious pork roast with your family.

    ‘Tis the season after all…


    Serves 10-12

    Cooking time
    1 hour 45 minutes (Stuff the pork the day before and let the skin dry out overnight in the refrigerator)


    • 1 × 5kg Bangalow rolled sweet pork loin (ask the butcher to score the skin for the crackling)
    • 250g pitted prunes
    • 1-2 pink lady apples
    • 1 small bunch fresh thyme
    • 375ml Pedro Ximenez sherry
    • Sea salt (for seasoning and crackling)
    • Freshly ground pepper
    • Olive oil

    Place the prunes and Pedro Ximenez sherry in a saucepan and bring to the boil, turn the heat off and allow to soak and cool for 30 minutes. Drain the prunes (reserve liquid for jus) and roughly chop and mix along with the apple (also peeled and chopped into 1cm cubes), thyme leaves and salt and pepper.

    Lay the meat skin-side-down on the bench and form a log of the cool stuffing along the centre of the pork. Then tightly roll to enclose the stuffing and tie with butchers’ twine at 3-4cm intervals.

    Preheat the oven to 220C. Rub pork with olive oil and cover generously with sea salt flakes massaging into the skin. Place your loin in a baking dish in the middle of the oven and bake for 30 minutes at 220C, and then turn the oven down to 180C for 60 minutes. Increase the heat to 230C for the final 15 minutes or so until the crackling is crisp and the meat is cooked (juices run clear when a skewer is inserted).

    To finish crackling the skin, you may need to use the grill element – roll each side in sections for a minute or so under the heat to get even results. Rest for 15-20 minutes before carving. Use the pan juices deglazed with the reserved Pedro Ximenez to make a jus.

    Serve with roast goose fat potatoes, poached pears, glazed carrots and baby asparagus.

  • Eggplant and Parsley Antipasto

    Eggplant and Parsley Antipasto

    04 October 2011 . Posted by Sarah in What we ate

    Try out my antipasto recipe using heirloom variety eggplants, tomato and lemons picked straight from our Smile vegetable garden.

    Fresh picked

    • 4-5 small young Lebanese eggplants cut into 2 cm cubes (If you use small, young eggplants you do not need to salt them to draw out the bitterness)
    • 1 vine ripened tomato, peeled and chopped
    • 2-3 tablespoons of chopped flat leaf parsley
    • Juice of ½ a lemon or to taste

    Australian grown/made

    • 1 clove of organic garlic finely sliced
    • 120 mls extra virgin olive oil
    • Sea salt
    • Freshly ground black pepper
    • Olive oil and parsley to finish

    Heat the olive oil in a deep heavy based pan and sauté garlic until transparent, add the eggplant cubes and sauté until lightly sealed, add the tomato, parsley and turn down the heat to low.

    Season with salt and a few grinds of pepper and allow to cook for about 10-15 mins. The eggplant should still hold a little texture and colour.

    Once off the heat and slightly cooled add a squeeze of lemon to taste and final seasoning.

    Present in a serving dish finished with parsley and Extra Virgin Olive Oil. Serve at room temperature with warmed ciabata bread.