Travelling overseas is good for you, ­apparently. Scientists have shown it can decrease stress, improve creativity and aid health. The easiest way to achieve all of this with minimal effort and without going to an airport is to leave Brisbane and head for North Stradbroke Island, just a 45-minute barge ride from Cleveland across the rippling waters of Moreton Bay to a land of multiple beaches, wind-brushed heathland, gum trees and wonderful ocean outlooks.

A recent addition to the island’s charms is the Blue Room, which opened on a high spot across the road from the newsagency at Point Lookout in September last year. It’s a weatherboard-walled cafe rocking a beach shack vibe and an ­accent on nutritious, healthy food. ­Adjoining the Green Room produce store, which is also run by long-term ­island residents Jennie and John Truman, the cafe makes use of the same supplies of quality fruit and vegetables and organic and ­gluten-free products as the shop.

Since the space’s previous incarnation as a gallery, a deck has been added to overlook the ocean. Comfortable wicker and wooden furniture, wooden cutlery boxes and bottles of condiments on each table, mosaic-tiled planters, hanging potplants and old-fashioned beach umbrellas add to the relaxed ambience.

The cafe menu runs from breakfast fare such as a “wowsa” Dutch oven-baked pancake with bacon and maple syrup ($10), a “breaky burrito” jammed with island lamb sausage, bacon, avocado, lettuce, ­organic eggs, jalapeno sauce, roasted tomato and cheddar cheese ($15), to more lunch-oriented options.

The lineup varies according to seasonal produce but some items have become fixtures, such as the “fresh tropical” breakfast based on always-available red papaya filled with seasonal fruits, cacao crunch, granola, passionfruit and coconut yoghurt.

And there’s always Spanish mackerel, caught by John’s professional fisherman brother. I tried it for lunch, ­described as the “Boat rock fillet” ($22). Several pieces of the moist, flavoursome pan-fried fish were layered among a salad of cabbage and beetroot, turmeric-scented zucchini, fennel and onion chives on top of a crunchy potato cake with a beetroot-horseradish dressing. The array of textures and flavours worked a treat.

The mushroom bowl – a generous serve of brown rice topped by house-made kimchi, grilled enoki and flat mushrooms, two poached eggs and black bean grilled ­broccolini – was also tasty, filling fare.

Orders are taken at the counter, coffee is from Brisbane’s Fonzie Abbott and there are various juices, smoothies and drinks such as the chai sunshine latte, a blend of turmeric, cinnamon, chilli, ­ginger, cardamom, black pepper and ­vanilla made on coconut milk. Desserts are displayed in a cabinet, some rustic-looking health-food-style cakes and others such as creamed rice with poached fruit and spices. We shared a hearty chunk of lime tart ($7.50), with a crunchy biscuit base and a lovely limey cheesecake-style filling that was far lighter than it looked.

Or we could have repaired to the Oceanic Gelati shop a few metres down the road, which is owned by Jennie and her mother, Laurel Riek.

Either place is a fine eyrie for whale-watching or just shooting the breeze.

This review originally appeared on couriermail.com.au.