• 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.

  • Fallen Milk Chocolate Puddings

    Fallen Milk Chocolate Puddings

    16 September 2011 . Posted by Sarah in What we ate

    If you saw my (now somewhat legendary) appearance on Masterchef you'll understand why I've named this pudding "fallen". But take your time and your puddings (and you) will stand tall. And trust me – when served with créme anglaise, raspberry sauce and cheats white chocolate and raspberry swirl ice cream – this dessert won't last long no matter what happens along the way.


    • Unsalted butter softened for greasing
    • Plain flour for dusting
    • 350 grams couverture milk chocolate buds
    • 4 Eggs
    • 125 ml pouring cream
    • 50 grams unsalted butter at room temperature cut to 1 cm cubes

    Grease 6 x 125 ml dariole moulds with softened butter using a pastry brush, dust with flour and refrigerate until needed.

    Put chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until melted and free flowing.

    While the chocolate is melting, break eggs into a bowl and whisk gently together. Bring cream to the boil in a saucepan over a medium heat, set aside and cool for 5 minutes.

    Add several spoons of melted chocolate to the egg and gently mix through, then slowly, gently mix through the rest of the chocolate.

    Add the cream and gently mix through. Add the cubes of unsalted butter and mix until melted.

    Cover the mixture with cling wrap and allow to set for an hour in the refrigerator until fudgy.

    Spoon the mixture into the chilled dariole moulds filling almost to the top and refrigerate for 30 minutes or overnight.

    Preheat oven to 200 C and evenly space moulds onto a baking tray and bake for 15 minutes. The puddings are ready when the edges crack and there is a soft dome shape in the centre.

    Allow to cool for 3 minutes before carefully up turning puddings onto the serving plates.

    Creme Anglaise

    • 1 scant teaspoon vanilla paste
    • 1 cup of milk
    • 5 egg yolks
    • 1/3 cup of sugar

    Add vanilla paste and ½ the sugar to the milk in a saucepan and simmer to dissolve. Bring to the boil then take off the heat.

    Whisk the egg yolks with the remaining sugar in a bowl to blend. Gradually whisk in 1/3 of the hot milk to temper the yolks. Return mixture to the saucepan and to a low heat. Stir the custard with a wooden spoon until it thickens and coats the back of the spoon. Set aside.

    Raspberry Sauce

    • 2 punnets of fresh raspberries or a 300 gram packet of frozen raspberries
    • ½ cup castor sugar
    • ½ cup water

    Cook raspberries and sugar in asaucepan with water until the sugar dissolves and the raspberries are broken down. Reduce for about 5 minutes or until the mixture is syrupy. Strain the mixture through a sieve pressing through the seeds with a spoon to make a smooth viscous sauce. Divide into equal portions, one for the ‘raspberry swirl’ in the ice cream and one for the plates.

    Cheats Ice cream

    • 1 litre of good quality vanilla bean ice-cream
    • 125 grams of couveture white chocolate buds
    • One portion of the raspberry sauce reserved as above

    Melt the white chocolate in a heat proof bowl over a saucepan of barely simmering water using a spatula to stir. When ready keep warm with the flame off.

    Place ice-cream in a large food processer and churn quickly to a semi frozen state. Pour the warm melted white chocolate through the top of the food processor without letting the ice-cream melt.

    Place the ice-cream in a round stainless steel bowl and let reset in the freezer until it is still manageable.

    Fold the raspberry sauce through the semi-frozen-but-still-resistantice- cream so it suspends itself in the mixture.

    Place the ice cream back into the original ice cream container and pour a little extra raspberry over the top. Store in the freezer until ready to serve.


    • Gold leaf
    • Rose petals
    • Remaining raspberry sauce
    • Fresh raspberries

    To plate up. When the pudding is upturned on the plate, pour around crème anglaise, then raspberry sauce. Use tweezers to place gold leaf on the top of the chocolate pudding then scatter with rose petals and fresh raspberries. Finally add a scoop of the ice cream.

    Fallen Milk Chocolate Puddings
  • Growing Green Ideas

    Growing Green Ideas

    19 July 2011 . Posted by Sarah in What's new

    If you've driven along Ross River Road recently you might have noticed something growing. We’ve created a thriving sustainable garden on the vacant block next door. Packed full of veggies and our family of chooks, its our very own patch of green and its yielding all kinds of delicious produce.

    We’ve preserved the lemons and pickled the chillis and created what we like to call our Edible Lounge. We’ve cooked up a storm for our visitors and swapped recipes with our neighbours. (Try out my Antipasto recipe using heirloom variety eggplants, tomato and lemons picked straight from the garden.)

    Yes, we make no secret of our passion for good food at Smile Dental, but there is more to it than that. Research reveals a strong relationship between general health and oral health.

    Put simply, a well-balanced diet and lifestyle will keep you smiling for life. Of course, our garden is also part of a growing trend towards eating locally and a realization that we all have the power to improve the health of the environment.

    Maybe it’s time to start your own vegetable garden?

    Growing Green Ideas
    Growing Green Ideas