About us
Born of a desire to serve food with personality, Sugar Creek Smokehouse is designed to bring you flavours reminiscent of Texas, with a unique Aussie essence.
Hi, I’m Kenton Campbell, the Founder of Sugar Creek Smokehouse, Zarraffa’s Coffee and Kiwanda Café. I’ve always had a genuine passion for cooking, especially barbequing, as I love bringing good company together to share a meal in the outdoors.
Over the last couple of years, I started smoking meats purely as a hobby, later purchasing a small smoker to cook for my friends and family. After taking a trip to Texas to experience the home of smoked meats and barbequing, the idea for Sugar Creek Smokehouse was born. I’ve invested my heart and soul into creating food and beverage experiences that make people happy. Pairing this with my love for the smokehouse flavour, bringing an authentic smokehouse offering to the heart of Queensland’s south east seemed like the perfect choice. At its core, Sugar Creek Smokehouse is a fusion of my mantra and my passion for all things epicurean.
Ideally located for Brisbane, the Gold Coast and surrounding locals, Sugar Creek Smokehouse is a small taste of what’s to come with the larger Distillery Road Market project.
Zarraffa’s Coffee’s national headquarters and its bespoke café experience – Kiwanda Café, are the anchor tenants of the cultural dining mecca that will be Distillery Road Market, set to offer a world class destination for authentic food experiences, markets and entertainment. For now, Sugar Creek Smokehouse has been purpose built out of two re-purposed shipping containers offering uninterrupted views of the smoker for the ultimate sensory experience.
From a small smoker in my own backyard to Sugar Creek Smokehouse’s hero piece, the 5ft rotisserie smoker featuring up to 12 rotisserie racks and 3 grilling grates, Sugar Creek Smokehouse has the capacity to smoke hundreds of kilograms of meat per day. Flavours will be everything, with the entire menu crafted to harvest a deeper sense of enjoyment and a flavour hit from every bite.
I am passionate about our ‘paddock to plate’ ideology sourcing high quality, local meat to ensure perfection for everyone’s enjoyment. Our wood-smoked meats are prepared fresh, in-house, and smoked for hours over a blend of Australian hickory and iron bark woodchips.
Sugar Creek Smokehouse is named for its historical significance to cane growing in the Eagleby area, in honour of the livelihoods of generations who grew the sugar cane. Today my hope is that it signifies life’s little pleasures - to enjoy and share in great food experiences in your own backyard. I invite you to join us at Sugar Creek Smokehouse to enjoy the finest meats in the south east with a distinct flavour you won’t find anywhere else.