The BEST European-food in Belmont NSW

Just over 9 years ago Daniel Joyce registered his name as a business with start-up costs that of pencils, brushes, art papers, some peace and quiet near the ocean and an open minded approach. He has now held 5 successful exhibitions (2solo) and has had artworks collected internationally and featured in various national publications. Predominantly self-taught, Daniel is established in various mediums from graphite pencil concept illustration and portraiture, acrylic and oil brushwork, right through to freehand airbrush applications on large scale wall murals, show cars, prime-movers and aircraft. He has also designed many logos for private and corporate business....working closely with the client on concept illustration and story boards ...through to implementation of print ready format. Some of his most admired work however, is the idyllic surf and beachscape scenery drawn and painted on various surface types from panoramic stretched canvas to custom designed surfboards. Daniel has traded artwork for travel, food, beer and wine, lived with the locals, surfed and snowboarded in places such as Ireland , Austria, Mexico, North Africa, West coast of Europe, California, Indonesia....and many places around Australia and New Zealand ...so far. He is currently building a new showroom and workshop where prospective clients can make an appointment to view latest artworks and canvas print selections for sale.... or to discuss any custom orders or work by commission.

Take Away Food business.

Take Away Food business.

Oz Tukka is a small company based at Lake Macquarie on the east coast of Australia. Owned by husband and wife team Peter Faith and Bente Saugbjerg, Oz Tukka was conceived through a passion for exploring new and exotic food and a huge appreciation of Australian nature.

We opened the doors in 2004 to our first restaurant in Hawthorn, VIC. Healthy burgers (including plant-based options for our veggie loving friends) are now on the menu. From day one we’ve walked the walk turning this belief into a daily practice. It’s how we did it back then and how we still do it today, the Grill’d Charlestown way. Making burgers doesn’t make us the same as fast food. We’re not their alternative. We are the solution. Guilt-free, healthy burgers you don’t need a hangover for. It’s been our focus, our passion, our point of difference since the beginning. Sourcing grass-fed beef and lamb has always been our priority, in 2010 we achieved this for 100% of our supply. We’ve used cage free eggs since the beginning, but in 2011 our friends at RSPCA awarded us the Good Egg Award – just to make it official. The Low Carb SuperBun lands on our menu and our carb-counting friends rejoiced. Sourcing RSPCA Approved chicken became our new normal.