In 1979 Magic Apple had progressed from a fruit and vegie shop in the burbs to a juice and smoothie bar at Fremantle Markets to a juice, smoothie and salad bar in the city to a fully fledged wholefood diner offering 10 salads, 10 hot foods, 10 cakes and cookies, salad-packed burgers and wraps, and everything we sold, we made fresh each day.

Our menu focus was on high fibre, low fat, fresh as can be. Along the way we became vegetarian, going from low-fat to no-fat.

Being vegetarian the menu had to have plenty of ways to combine grains, seeds and pulses to supply all the essential amino acids to make a complete protein, and we do it in both hot foods and cold foods.

The menu also had to be vast, interesting, look delicious and taste yummy.

Over the years we have tuned our recipes, and had them proven by our growing number of loyal customers at our famous Gold Coast vegetarian restaurant in beautiful Burleigh Heads!

Our deal was if we didn’t sell a batch every 36 hours, then it wasn’t a best seller and we only worked with best sellers.

Our Gold Coast vegetarian restaurant menu has evolved. Ninety five percent of our cakes are egg and dairy-free, and made with low-gluten spelt flour and spelt pastry for our pie cases and our famous nutmeat sossys because us humans don’t metabolise gluten too well. Our cookies are made from wheat and gluten free flour. For those on blood-group diets we keep potatoes out of our famous garden patties. Our super tasty potato and sweet potato salad is made with our egg and dairy-free mayo. We have fab breakfasts with free-range eggs or scrambled tofu and not dogs and not-bacon.

We now have 40 best selling recipes and offer them daily at our Gold Coast vegetarian restaurant, and we are a busy place.

Our niche market continually grows like no other, because everyone is getting involved in the present wellness revolution.

Because we have developed a healthy tasty attractive menu and overall style we are being sought after to establish outlets all over the planet.