The Perfect Parklands Picnic

What do you do when you’re surrounded by lush grass, river views and a merry atmosphere? Why, settle down with a picnic of course! Here are our tips for making the most of the Parkland’s picturesque picnic spaces.  


If you’re bringing the kids, you can’t go past Rainforest Green or Picnic Island Green. Both areas are equipped with playgrounds and barbecues, and they also have plenty of space for running around or kicking a ball.

But those who favour a sophisticated feel will love River Quay Green. It’s an award-winning greenspace with unobscured river views and trendy bars nearby for a quiet post-picnic drink.

Finally, if you’re searching for some tranquil seclusion, Rainforest Green is your place. It’s fringed by shady trees and the gentle sounds of local birds. To see where all of these spots are located, check out the South Bank map.


Bringing the right food is essential to a good picnic. Here are a couple of our favourite menu items.

Picnic Cob

Serves 6. Source: Recipe by Alison Adams. Photography by Colin Cooke & Jeremy Simons.

1 avocado, coarsely chopped
2 teaspoons lemon juice
1 round loaf crusty bread
80g (2 cups) baby spinach leaves, shredded
120g feta, thinly sliced
180g roasted capsicum, sliced
80g thinly sliced mild salami or prosciutto
1 ripe tomato, seeded, coarsely chopped

Use a fork to mash the avocado and the lemon juice in a bowl until smooth.
Trim the top from the bread. Scoop out the centre, leaving a 3-4cm thick shell.
Spread the avocado mixture over the base.
Place a layer of spinach over the avocado and top with the feta. Continue layering with the capsicum, salami and tomato. Replace the top and press down firmly.
Wrap the cob in plastic wrap and place in the fridge for 4 hours to develop the flavours.

Fresh Lemon and Limeade

Serves 8. Source: Recipe by Sarah Hobbs. Photography by Steve Brown.

8 lemons
8 limes
1.5L (6 cups) water
270g (1 1/4 cups) caster sugar
Finely crushed ice, to serve

Cut the lemons and limes in half. Juice 6 lemons and 6 limes. Thinly slice the remaining lemons and limes and place in a large heatproof jug.
Combine the lemon juice, lime juice, water and sugar in a large saucepan over low heat and cook, stirring, for 5 minutes or until sugar dissolves.
Pour the water mixture over the lemon and lime slices in the jug.
Cover with plastic wrap and place in the fridge for 3 hours to chill and develop the flavours.
Divide the crushed ice evenly among serving glasses or bottles.
Pour over the lemon & limeade and serve.

Mini Toblerone Muffins

Makes 24. Source: Recipe by Kerrie Sun. Photography by Ian Wallace.

1 cup plain flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/3 cup brown sugar
60g butter, melted, cooled
1/3 cup milk
1 egg, lightly whisked
100g Toblerone milk chocolate, chopped

Preheat oven to 180°C. Grease two 12-hole 2-tablespoon capacity mini muffin pans or line with paper cases.
Sift flour, cocoa and baking powder into a bowl. Stir in sugar. Make a well in the centre.
Whisk butter, milk and egg in a jug. Pour into well.
Add chocolate and gently fold until just combined.
Three-quarter fill muffin cases with mixture.
Bake for 10 to 12 minutes or until a skewer inserted into the centre comes out clean.
Stand muffins in pan for 5 minutes and serve.

Handy hints

  • There’s no need to leave the wine at home – Picnic Island Green, Riverside Green and River Quay are all licensed between the hours of 10am and 8pm daily, provided that you’re 18 or older, consume food with your meal and drink responsibly.
  • If you want a break from cooking, South Bank has several takeaway venues that offer great picnic fare – try Aquitaine Brasserie or Denim Co. to name a few.