Noosa STYLE Food Glorious Food - issue 3

FREE OCT - DEC 2011

food s u o i r o l G food...

A TASTE OF NOOSA'S FINEST!

buon appetito !

noosastyle sunshine coast &

LIVING

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foodglorious food...

Inspired by Noosa

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estowed with some of nature’s most wonderful beaches, estuaries and national parks, it’s easy to understand why locals are determined to protect their piece of high rise-free paradise, why Melburnians call the beachside playground ‘Toorak in shorts’ and internationally it’s regarded as one of Australia’s most sophisticated resort destinations.

Noosa exudes fun times, good taste and fine cuisine.

Hastings Street, which skirts Laguna Bay and Main Beach, Australia’s most popular north-facing beach, is the gateway to 477 hectares of national park where koalas call home, keen walkers head to Sunshine Beach and where surf breaks have been known to elude even the world’s best board riders.

From accommodation options right on the waterfront and 5-star luxury retreats to quaint beach shacks, it’s a short stroll to finding pure Noosa indulgence in chic boutiques for him, her and the little ones, jewellery stores, homewares, art galleries, book shops, ubiquitous gelaterias, fabulous restaurants, cafes, classy bars, ever-so tasteful delis and tasty takeaways plus the Eumundi and Farmers Markets, the latter of which mirrors Noosa’s rich hinterland and provides a bountiful setting for paddock-to-plate trading.

Culinary cravings are met by a constellation of smart, albeit casual and eclectic eateries where it’s all hail the chefs, and the local producers, who are also heroes. Noosa’s food is right up there with the best and chefs are unusually daring, imaginative and so responsive to the fresh-from-thepaddock produce that arrives daily at the restaurant’s back door. In addition, from the rivers and reefs come wondrous seafood, which invariably is simply cooked, so the flavours speak for themselves.

Where to eat and drink? How about languishing over breakfast just a towellength away from the beach, having a well-made espresso, tropical fruit smoothie or a sundowner such as a margarita or rose with tapas. At Quamby Place and at Noosaville, the once sleepy village for fishos, are crowd-pleasing BYOs and bistros where the vibe is laid-back, and diners can utilise the Noosa ferry to transport them along the busy meandering river, which is fringed with green spaces and dotted with picnic tables and barbecues. Stops are made along the way from the Noosa Marina to the Sheraton Noosa Resort. Dishes which reflect regionality – honest to goodness cuisine of the sun, are also found in restaurants at Coolum, Peregian Beach and Sunshine Beach.

Want to know more about cosmopolitan cuisine with a taste of Noosa? It’s all here in the foodie’s bible – Food Glorious Food - what’s hot and new and must-do.

Welcome to Noosa. Indulge, be inspired and enjoy!

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what’s on in noosa?... read our mag

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Published in conjunction with:

noosastyle sunshine coast &

COVER: Noosa Yacht & Rowing Club

LIVING

published by Style Living Magazines PO Box 1003 Paradise Point 4216 P: 07 5577 2886 F: 07 5577 3354

enquiries Ph (07) 5577 2886 fax (07) 5577 3354 publisher Tom Murray tom@styleliving.com.au

e-mail: info@styleliving.com.au www.styleliving.com.au

group editor Kaylene Murray kaylene@styleliving.com.au

noosa editor Helen Flanagan helen@styleliving.com.au production Joshua Murray art@styleliving.com.au sales Brendan Weatherill brendan@styleliving.com.au mob: 0422 556 610

Information written & published in good faith as a service & guide. The publishers are not responsible for any variation or changed circumstances in information written.

Ezines @ www.styleliving.com.au

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Madmegs Restaurant

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elbourne’s Heidelberg community was saddened when chef Damir Mikletic and wife Maria moved to Noosa to re-establish Madmegs – the name being a combination of their daughter’s names Madison and Megan.

The hard working couple, who were also involved in the family pie business, managed to squeeze in holidays to Noosa and whilst falling in love with the area, they thought their pizzas would be a good alternative to what was readily available.

Damir says they have “thin crust pizzas which are cooked to order in a stone-based oven using only fresh quality toppings such as champagne ham, bacon, parma, prosciutto, Spanish chorizo plus we roast our own vegetables.

“Most popular pizzas are Pumpkin with tomato cheese, pine nuts, baby spinach and feta; Prosciutto with tomato, cheese, basil and bocconcini; Tatas with tomato, cheese, baby spinach, prawn cutlets and garlic; the hot Matador with tomato, cheese, chorizo, jalapenos, olives, garlic and chill; Pissaladiere with tomato, cheese, onion, anchovies and olives; tandoori chicken; and Madmegs which is tomato, cheese, ham, mushroom, capsicum, onion, garlic and herbs.”

There’s a mezze plate, with a selection of cured meats, cheeses and Kalamata olives marinated in chilli, oregano and napoli sauce; pasta dishes such as carbonara, napoli, bolognese, pesto and matriciana.

Take away or bring a bottle of wine if you choose to eat-in.

Madmegs is open from 4pm Monday to Friday and from midday until late on Saturday and Sunday.

MADMEGS THE PIZZA PANTRY Islander - 5 Thomas St Noosaville Phone 5440 5790 BYO Open7 days Lunch Sat - Sunday Mastercard/Visa

Cato’s Restaurant & Bar

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osey to River Lounge on the riverside of the Sheraton Noosa Resort & Spa for sunset cocktails overlooking the Noosa River or a pre dinner before Cato’s where a feast or a delightful a la carte menu awaits. Seafood devotees and those with hearty appetites will love the allyou-can-eat nightly seafood buffet while others can opt for the creative modern Australian menu with offerings such as Thai-style scallop and sticky pork salad; wattle seed-crusted eye fillet; CATO’S and the seafood grill RESTAURANT with chorizo and red & BAR pepper risotto, bisque NOOSA SHERATON sauce and potato wafer.

RESORT & SPA During the day be in the zone at Cato’s Bar watching Hastings Street people as they stroll Hastings Noosa Heads Street and enjoy two or three course Phone 5449 4754 lunch specials with a glass of wine in the restaurant, When it comes to savouring flavours over Licensed breakfast, lunch or dinner, executive chef Scott Freund has Open 6.30am to late created temptations galore and with its various bar options, 7 days/nights from a quiet drink a deux or watching the footy with mates, All major credit cards the Sheraton caters for everyone. That includes the kids.

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Noosa Yacht & Rowing Club

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t’s buzzy, breezy, perched on the river foreshore and is where the locals congregate for sunset bevys on the deck, live entertainment on Friday nights and Sunday afternoons, sport on the big screen and of course lunch, dinner, all day snacks and the famous Sunday brekky.

Head chef and family man Dan Dyer has called Noosa home since 1998, another chef is a professional fisherman and being so close to the river it’s only natural that fresh seafood is a big feature of the menu with the seafood platter regarded as the best value around.

Manager Andrew Hewett says his favourite dish includes prawns, scallops, salt and pepper squid and the very popular reef fish wings. “The wings are very tasty and a bit like a spanner crab to eat. Pick it up and get stuck in. The fin is more like a chip.”

Other dishes from the sea are fresh black lip mussels in a creamy garlic, leek and white wine broth; black tiger prawn skewers; seared cuttlefish; fresh local reef fish; XXXX battered sea perch; and sea perch in an aromatic red curry.

Landlubbers can look forward to pumpkin and sweet corn rosti, grilled mushroom, roast tomato, hommus and petit salad with balsamic reduction and extra virgin olive oil; warm vegetable salad with

roast pumpkin, capsicum, tomato, field mushrooms, chick peas, mixed leaves and balsamic vinegar; rare Thai beef salad with mixed leaves, mint, coriander, peanuts, rice noodles and traditional dressing; char-grilled rump and rib fillet steaks served with your choice of sauce, salad and chips or vegetables; chicken breast schnitzel; linguini with chorizo, roasted capsicum, kalamata olives, Spanish onion, torn basil, feta and extra virgin olive oil; char sui pork stir-fry with egg noodles, vegetables and Thai style marinade; traditional Greek and Caesar salads, burgers, spring rolls and more plus desserts and smaller fare for the small fry.

Sunday brekky, a buffet groaning with all the old fashioned favourites, kicks off at 8am and concludes at10.30am and Andrew recommends the sportsman’s lunches. “These are a fun thing we love.

We usually have about three a year and in the past there’s been the likes of Sam Kekovich and Sir Viv Richards. The next one is 24 November with a two course lunch, great prizes, an auction and more.

“Also scheduled is a wine dinner on Wednesday 9 November. Enjoy five courses matched with Angove wines and hosted by senior winemaker Tony Ingle. It’s $75 per person.”

NOOSA YACHT & ROWING CLUB On the riverfront in the parklands Gympie Terrace Noosaville Ph 5449 8602 Licensed Open Lunch & dinner Breakfast Sunday 7 days/nights All major credit cards

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Gongs for goblets....

FINE WINE OR EVEN VIN ORDINAIRE DRINKERS ARE MORE LIKELY TO UNDERSTAND WHAT CONSTITUTES AN AWARD-WINNING WINE OR WINE LIST.

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omparing to food and restaurants it’s certainly more black and white. After all bottles have a comprehensive method of labelling and taste-wise if it says shiraz on the front label you believe it, because it’s quantified on the back. But sorting out a myriad varieties, varietals and vintages to make a balanced and well thought-out list with integrity?

That’s another story.

A record number of 386 entries flooded in for Australia's Wine List of the Year in 2011.

Established in 1994, the awards are presented by leading wine distributor, Fine Wine Partners and Gourmet Traveller WINE magazine. After careful deliberation, the judging panel, which was chaired by leading Australian wine communicator, Peter Forrestal and included luminaries such as Gerard Bassett, Master of Wine, Master Sommelier and World's Best Sommelier 2010, from the UK, selected Pilu at Sydney’s Freshwater, the winner.

Each list is rated on its content, balance, suitability, presentation and pricing and whilst there’s always a place for the impressive encyclopaedic wine lists, the growing trend towards casual dining has lead to more small, perfectly formed lists achieving glass (goblet) ratings, of which the maximum is three.

Locally Marino Maioli was chuffed that his Waterfront restaurant was given one goblet especially as a first time entrant. He said ‘Tim Watson does a great job devising the wine list and it is great to see his work recognised.”

The Hyatt Regency Coolum received resounding endorsement for its extensive wine cellars, with three of its restaurants named. Signature restaurant Eliza’s earned two goblets, and the contemporary Italian Bruschetta was awarded one goblet, as was the ever popular McKenzie Grill.

The resort’s Director of Food and Beverage Steven Bowman said the awards were a welcome acknowledgement. “To be recognised for not just one, but three of our restaurants is a great honour from a very highly respected magazine. It places our wine lists among the best in Australia.”

Taking a triple bow was Sails with three goblets, the highest achievement and a previous recipient. “There were only eight of these awarded in Queensland and Sails is the only restaurant north of Brisbane,” says a proud assistant manager Nigel Lee about the 20-page opus which stretches to some of the great wines of the world. “As you know we are passionate about the depth and integrity of our list which has about 550 different labels and over the years Lyndon Simmons (owner) has invested many thousands of dollars into building it. In addition there are three working wine cellars - the largest located in Rumba Wine Bar, to house the collection and ensure it is kept in pristine condition.”

cheers

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Sails Restaurant Hastings Street

Lazy River Noosaville

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ith unbeatable views of the Noosa River, modern Australian menu and relaxed Noosaville vibe, the name Lazy River Bar & Bistro is absolutely appropriate.

The location, on the corner of James Street and Gympie Terrace, which the locals fondly call Sunset Strip, was perfect for owners Anthony Mulligan and Martin Ward to reconnect to the restaurant industry they love; LAZY RIVER after running for the BISTRO & BAR previous 2 years a big and busy gastro pub On the river in Jersey Channel Gympie Terrace Islands.

Noosaville Lazy River’s high ceilings Phone 5474 1699 and French windows give a spacious al fresco ambience which is complemented by Licensed/ BYO unpretentious bistro food, lots of local produce, excellent Open Lunch & Dinner prices, Elite coffee, a jazzy bar although it’s currently BYO. Mon - Sunday When licensed there’ll be a concise wine list, bottled beer, Breakfast Sat & Sun liqueur coffees and other tempting sunset beverages.

Opening hours are every day for lunch and dinner plus All major credit cards breakfast at weekends breakfast from 8am.

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Raising theBAR

Zachary’s Bar

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ooking for a bar to have a glass of wine, champagne, a cold beer on tap or a stunning cocktail? Noosa and its environs have lots of watering holes, but they’re not always visible from the street. Many are cosy hidden-away retreats, have a hard-edge modern, more chilled-out vibe or are part of a restaurant or bistro.

Explore, be surprised and above all be refreshed.

To the uninitiated a drink is a drink but connoisseurs such as urban bartenders or mixologists as they’re sometimes called, know that every concoction has its own character and even spirits have a certain joie de vivre to match the occasion, be shaken up to suit the mood, be evocative and stir emotions, mischievous and eye brow raising or perhaps the conduit to a getting-to-know-you relationship.

But there’s no doubt about it - the art of being a bar dude is just that – an art. It’s definitely not for the faint hearted requiring a blend of many talents, a splash of intuition, a good ear for tales tall and true plus an understanding of every product in the bar and every cocktail recipe on the list. From aesthetics and aromas, what makes a good cocktail actually work on the palate and understanding that perhaps those squillion-style

White Wine

Champagne

120ml

100ml

120ml

martinis are there to boost cocktail lists and the till where in fact the classic martini should left just as it is.

So from Manhattans, Mojitos, Tibetan Mules, Camprinhas, Caipiroskas, Cosmopolitans, Bombay Schmints, Singapore Slings and Alabama Slammers to suggestive names for cowboys, there’s something to lift anyone’s spirits. And there’s nothing like a glass of bubbly. Tingly and sweet, fruity or simply plain brut dry – the perfect lubricant for any social occasion, as versatile as those who drink it and always, particularly with champagne conjuring up flirty romanticism, sophistication and adding that certain sparkle to life.

Fortified Wine

Chardonnay

Shiraz/ Pinot Noir

60ml

120ml

120ml

One standard drink (10 grams) =

full strength beer (4.8%) or • 1 x 375 ml can of mid strength beer (3.4%) or • 11.6x 285potsmlofpotlightof strength beer (2.8%) or • 5 pots of super light (0.9) or • 1 x 100 ml glass of • sparkling wine or • 1 x 100 ml glass of red or white wine or • 300 ml bottle of alcoholic soda or • 1 x 60 ml glass of fortified wine (port, muscat or sherry) or • One 30 ml nip of spirit DON'T assume your glass holds one standard drink Disclaimer: Information provided is a rough guide and should not be relied upon to suit you, as each person has different tolerances

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WhichWINEgoes with...

White wines Red wines Chardonnay: Usually a medium to full-bodied, dry wine.

Poultry and game birds, veal and pork, rabbit, fish and pasta preparations which feature cream and/or butter, mushrooms.

Sauvignon Blanc (Fumé Blanc): Medium to light-bodied and dry.

First courses, seafood, ethnic dishes— pastas, curries, salsas, spicy sausages, vegetable dishes, luncheon salads, olive-oil based dishes, tomato sauces, goat cheese.

Chenin Blanc: Light to medium-bodied, normally off-dry to semi-sweet.

Braised Chicken, sushi and other Oriental dishes, poultry, pork.

Gewürztraminer: Light to medium body, usually semi-sweet, occasionally off-dry.

Spicy cuisines such as Chinese, Mexican, and Indian, mild sausages, fruit salad.

Riesling (Johannesburg Riesling, White Riesling): Light to medium bodied, semisweet to off-dry.

Crabmeat, appetizers and finger foods, pork, salads.

Cabernet Sauvignon: Medium to full-bodied, tannic & dry.

Beef, lamb, pork, duck, game meats, cheeses.

Merlot: Medium to full-bodied, less tannic than Cabernet, dry.

Beef, lamb, pork, duck, game meats, cheeses, stews, pizza, heart pastas.

Zinfandel: Medium to full-bodied (also made in a lighter style), dry.

Hamburgers, beef, lamb, venison and game, hearty pastas, turkey, stews, pizza.

Pinot Noir: Medium to light-bodied, dry, little tannin leaves silky texture.

Lamb, duck, turkey, game birds, beef, rabbit, semi-soft cheeses.

Specialty Wines Pink Wines (Rosé, White Zinfandel, Cabernet Blanc, Blush, Blanc de Noirs): Vary in colour and sweetness.

Choose the most current vintage.

Best with smoked foods, quiche, pork and ham,Mexican and Thai food. Can be served with all food.

Sparkling Wines/Champagnes Crisp and bubbly.

Aperitifs and first courses, fruits and nuts. Fuller bodied variations go well with any fish and chicken.

AROMAS RESTAURANT - HASTINGS STREET

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Belmondos

fresh food market

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rom fresh fruit, vegetables and gourmet meat to over 200 value-added products created by local chefs, specialty deli items such as Italian cheese made to an ancient recipe from the 1300s and ingredients from all corners of the globe needed for a dinner party or a casual lunch, guaranteed you’ll be shopping like a chef at Belmondos.

You’ll also find a selection of artisan breads such as ciabatta, hand-crafted sourdough, classic French-style baguettes and wholemeal loaves. There are also platters and bowls plus cookbooks for inspiration or why not ask resident chef Patrick Williams, who offers a daily-changing lunch menu. Think frittatas, quiches, savoury slices, gourmet pies, sensational salads, gourmet sandwiches, curries and more. Dietary needs are catered for and with no dish over $12, it’s extraordinary value.

Belmondos is also the home of specialty coffee roaster BELMONDOS Clandestino with roasters on site providing a selection of FRESH FOOD premium grade single origins and blends which can be MARKET customised to suit your penchant for caffeine. Of course a NOOSAVILLE slice of house-made cake, a chocolate brownie or to-die-for Greek baklava, are ideal accompaniments. The Brew Bar, the 59 Rene Street only one of its kind on the Sunshine Coast, is a truly special Noosaville experience.

Phone 5474 4404 Belmondos is relaxed yet there’s a creative energy and welcoming spirit which flows throughout the stylish Open Mon – Fri 9am – warehouse. The ever-smiling Belmondos’ team is very 5pm Sat 9am – 4pm experienced in the food industry so the level of customer service and knowledge is second-to-none.

All major credit cards www.belmondos.com

BistroCbeachside restaurant

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his is the quintessential beach-side bistro, where everevolving menus designed by Dayle Merlo reflect the seasons, and often as he says are “eclectic with a twist and a tweek. The best ideas come while trying to balance a menu without repeating too many ingredients and using what’s available locally. Noosa Red tomatoes are a perennial favourite, Olive Care has the best olives and oil, there are wicked treats like fresh figs, pomegranates and I love Suncoast Limes’ BISTRO C lime salt and dried limes BEACHFRONT which infuse a wonderful HASTINGS ST flavour into curries.”

Signature dishes such as On the Beach caramelized pork belly with seared Hastings Street Hervey Bay scallop and a sticky tamarind Noosa Heads jus and a coconut chicken salad vie for attention with duck Phone 5447 2855 breast, rib eye steak and classic fish and chips.

Wednesday nights it’s the not-to-be-missed Buena Vista Licensed with Cuban food, drinks, band and of course dancing, while Open Breakfast, Lunch every Thursday it’s a seafood feast. Chilled delicacies including & Dinner Mooloolaba prawns, Moreton Bay bug and spanner crab 7 days a week remoulade plus Pacific oysters with mango salsa are followed All major credit cards by a sizzling pan of seafoods.

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Waterfront

restaurant & bar

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o wonder the Waterfront Restaurant & Bar is so popular. The inviting space is in a prime location, has glass stackers that open out to the grassed area riverside and is complemented by contemporary Italian-inspired food that bursts with flavour, an awarded wine list with many by the glass and attentive, friendly service. Plus restaurateur Marino Maioli has finally bowed to pressure from those seeking takeaway and it’s identical in quality to what is served to diners.

Choose from calamari, crumbed, battered or grilled fish and chips, a fisherman’s basket, lasagna, linguini pesto, wagyu Bolognese, salads, every-man’s-favourite steak sandwich with onion marmalade, Swiss cheese and braised onions and desserts such as tiramisu and panna cotta which sounds as though they could also be the answer to time-poor hosts, who are entertaining.

Marino’s background includes establishing well-known restaurants in Sydney and head chef Craig McCabe’s culinary pedigree includes working with the renowned Brisbane chef Javier Codina and winning awards such as Courier Mail Chef of the Year in 2008. He also owned an artisan bread company where learned about the fermentation process for sourdoughs and classical pastry. Using the same starter-culture at the Waterfront, means the sour dough ciabatta accompanying the brilliant antipasto for instance, gives you an uncontrollable urge to keep eating more. The dough is also perfect for wafer-thin pizza bases that Craig tops with exceptional combinations.

His says his food is simple: “Do as little as possible and treat the ingredients with respect so the flavours speak for themselves. Most ideas evolve from what’s in season, available on the day, intelligently put together at a totally reasonable price.

“I love local fish and talk to the fishmongers early in the morning, every morning, to get the freshest. A brodetto of fish and shellfish is a collection of whatever fresh fish we get in the kitchen that day as well as Hervey Bay scallops, baby clams, mussels and big Mooloolaba prawns. They are all poached in a light prawn stock made from fish bones and prawn shells, fresh tomatoes plus saffron so it's full flavoured.”

Other dishes on the menu that deserve diner’s undivided attention are entrees of baby calamari dusted with semolina; puff pastry tart with heirloom tomatoes, goats curd and basil; bruschetta with Mooloolaba king prawns, cherry tomatoes NOOSA and saffron; and main courses such as braised pork belly WATERFRONT with orrechiette pasta, olives and parsley; risotto prima vera RESTAURANT + BAR with local baby calamari; pappardelle of duck with fresh NOOSAVILLE tomato, asparagus, olives and parsley sauce; local yellowfin 142 Gympie Terrace tuna with heirloom tomatoes, capers and parsley sauce; and Noosaville, next to the a 250gm beef fillet with crushed kipflers and a salad of Yacht Club spring vegetables. Mussels provencale with fresh tomato, Ph: 5474 4444 chilli, garlic and parsley is served as an entrée or main Licensed course.

Open Tues – Sunday Desserts such as amaretto-scented crème brulée or from 11am to late Takeaway chocolate valrhona moelleux with vanilla-bean ice-cream All major credit cards are typical of everything on the menu: bellissimo.

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hungry for the best?..

It’s a subjective minefield out there in restaurant land.

Or is it?

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hould we take heed from reviewers – the taste police, the so-called experts with discerning palates or go it alone with your gut feel – literally?

That might be OK when you’re on familiar turf at home but holidaying in a destination renowned for its culinary excellence and diversity? A different kettle of fish. What about mixing it up with info gleaned from a trusty local guides such as this and foodie friends?

Another perspective is Gourmet Traveller’s Australian annual Restaurant Guide. It is revered and “if a restaurant is reviewed here, you can count on it being a cut above. A trattoria in the suburbs of Adelaide or a Japanese fusion restaurant in the wilds of Noosa – the same standards apply so you can be sure our recommendations are worth your money and your time…”

The 2012 top 100 list was compiled using what many consider a controversial star ratings’ system with three being the max.

Taking the number one slot was Sydney’s Marque

River Cottage Noosaville

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Blue Angel Restaurant Noosaville and the top Q u e e n s l a n d restaurant was Brisbane’s Ortiga which came in at 23.

Wasabi was in 70th position and rated number one in Queensland regional. Also in the top 10 regional were Rickys River Bar & Restaurant which since its recent makeover, boasts a sophisticated bar delineated from the elegant

restaurant with an impressive wine list that complements the

Sails Restaurant - Hastings Street

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.

River Cottage chef ‘Woody” & owner chef Marc Wöhner

Clovelly Estate - Montville

Other restaurants with plaudits – no mean feat, in Gourmet Traveller’s Guide – were fave BYO at Peregian Pitchfork, sensational Sails (see Sails’ page for details), berardo’s, Blue Angel, Gusto, Humid, Season, Spirit House, Thomas Corner and mentions – never to be sneezed at - were made of Sunshine Beach’s Costa Noosa Espresso which roasts, grinds and serves excellent coffee, Coconut Grove, Café Continental and as you’ll read in this guide, Thomas Street’s Sushi Monster with everyone lining up for sushi and gorgeous gyoza.

Gourmet Traveller quantifies the collection saying the reviewers who pay their way “are looking for good taste and good times, for evidence of care on the part of the chefs and waiters alike … we don’t want to waste your time with the almosts and the also-rans …”

Agree or disagree. That’s up to you, the diner - the one paying the bill!

Rock Salt - Quamby Place beachy casualness and broad water views, and Embassy XO at Sunshine Beach, which was rated 10th. Details are on the Embassy XO page.

When it comes to a bright shining star, the only other local restaurant apart from Wasabi to receive one was River Cottage which several months ago celebrated it first anniversary.

When reminded that one star was for “a restaurant with an element of sparkle as well as professionalism which raises it beyond the everyday”, owner/chef Marc Wohner reacted in a totally humbling manner although his shyness did finally give way to a big smile. And proud he should be. Details are on the River Cottage page.

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art, crafts, food

Eumundi Markets T

he world famous Eumundi Markets continues to evolve as the leading art and craft market in Australia.

The philosophy of locally handmade products and services has served the Eumundi Markets well over the last 32 years and it is the originality and uniqueness of the stallholders and their creativity that has customers coming back for more year after year.

Under the magnificent fig trees with their wide arbours, lovers of international food are always in awe of the wide selection of cooked to order dishes while alongside bakers, jam makers, chocolatiers and fruit and vegetable producers sell their wares.

There’s just-picked fruit, salad leaves, sun-blessed tomatoes and organic vegetables, locally made cheeses such as the famous Gympie Goats, EUMUNDI tempehs from Mighty Bean, MARKETS yoghurts, fresh pasta, olives, condiments and relishes from companies such as market stalwarts The Memorial Drive Hermitage, and curry pastes and spices from TonKen and Eumundi Life’s Good. Excellent tea and coffee, fruit drinks and yummy desserts provide perfect accompaniments.

Open Saturday Be impressed with the flavours and quality amongst and Wednesday the array of street-style fare to take home or eat on the go. morning Options vary from calamari, tapas, baked potatoes, corn on Art, crafts, food, the cob, Mexican, souvlaki, Italian arancini balls, Polish clothing & delights, Japanese pancakes, crepes, paella, cakes, juices, entertainment organic ice-cream and old fashioned lemonade to glutenwww.eumundimarkets free tarts and pies from Topliss Tarts. .com.au Musicians entertain and kids are well catered for.

Sushi Monster The secret is out. Locals are lining up for sushi and gyoza and thanks to a food critic, Sushi Monster has even been mentioned in a national restaurant guide. And it’s worth any wait as everything is made fresh to order.

Tucked away in Thomas Street, authentic Izakaya-style food, which means it’s oh-so casual street or even tapas-style food, is ideal to take away. If you have time why not sit at a table or prop at a bench, but be early for lunch or dinner as the place is only tiny. Start with sushi rolls.

SUSHI MONSTER Choose from tempura prawn and avocado, tandoori chicken, Californian or 2/10 Thomas Street eleven others all served with ginger, wasabi Noosaville and wakame on the side. What about dumplings in a soup, Phone 5440 5768 wakame salad, miso soup or gyoza which are Japanese-style pan fried and steamed pork. Also incredibly popular are Open Lunch & Dinner karaage (deep fried chicken) and okonomiyaki kansai BYO fu, a savoury pancake with shredded cabbage and dashi, 7 days a week topped with either bacon or prawns. Rice bowl dishes include All major credit cards teriyaki chicken don, curry rice, gyu don which is beef and onion simmered in a mildly sweet sauce flavoured with dashi www. or Sushi Monster’s attempt at the “world beating d’onburi”, sushimonster.com.au their salmon avo don. In Japanese the word for excellent is ‘subarashii’. So Sushi Monster.

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Marc Wöhner’s

River Cottage

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arc Wohner’s River Cottage was given one-star and one goblet in the 2011 Gourmet Traveller 2012 Australian Restaurant Guide, a massive compliment given he only opened the restaurant in August 2010.

When reminded that one star was for “a restaurant with an element of sparkle as well as professionalism which raises it beyond the everyday”, the owner/chef reacted in a totally humbling manner although his shyness did finally give way to a big smile.

He’s certainly hitting the ground running since starting his apprenticeship when he was about 14 in a Michelin-starred restaurant in Munich. After national service he moved to another Michelin-starred restaurant in Switzerland then to Scotland, where he also met Ruth, who later became his wife. After to-ing and fro-ing they eventually settled in Australia, he became head chef at Ricky Ricardo’s which became Rickys under new ownership and five years later, their dream of owning the former Riverhouse came true. The new moniker of River Cottage gave them their own identity and as Ruth so succinctly says “slowly it’s becoming ours and we think we are doing something pretty special”. Now with a star, that’s so true.

Dishes that prove Marc has finesse and an innate knowledge of local produce, techniques and flavours are pressed smoked duck breast, foie gras and pistachio, gingerbread, onion

and port chutney plus watercress; beetroot sponge, baby beets, hazelnut goat’s cheese, beetroot crisp, puree horseradish; an exquisite tasting mélange of char grilled Mooloolaba prawns, watercress, green apple, tomato, shaved fennel and lemon aioli; Cone bay barramundi, sweet corn and bacon beignet, potato foam, green asparagus, and Banyuls sauce; char grilled Gippsland sirloin, Yorkshire pudding, cauliflower bake, mushroom, and caramelised onion; plus to finish, cheese aficionados will swoon with the selection of Tassie Pyengana farmhouse cheddar; French blue Rochebaron; and/or creamy French Buche d’affinois. Looking for a bigger finale? Can’t beat a soufflé.

Marc is a stickler for sourcing only the finest quality produce, whether it’s fruit and vegetables from local growers or fresh fish and seafood supplied by Noosa Spanner Crabs which only deals directly with fishermen.

The menu changes at chef’s whim, plus the availability of ingredients in season. It’s all about flavour-driven dishes with a modern twist, simply prepared.

Rover Cottage has a well thought out wine list with ten wines by the glass which the reviewers thought was deserving of one goblet for “a restaurant notable for the breadth and depth of it wine selection”.

RIVER COTTAGE RESTAURANT NOOSAVILLE 301 Weyba Road Noosaville Phone 5449 7441 Licensed Open Dinner Monday - Saturday All major credit cards except Diners

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Sails on the beach

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eachfront Sails - exquisite fare and attentive service mirror the stunning location implicitly, as testified by food and wine critics in publications such as the 2011 Gourmet Traveller WINE magazine’s Australia's Wine List of the Year.

Taking a triple bow was Sails with three goblets, the highest achievement and a previous recipient.

“There were only eight of these awarded in Queensland and Sails is the only restaurant north of Brisbane,” says a proud assistant manager Nigel Lee about the 20-page opus which stretches to some of the great wines of the world. “As you know we are passionate about the depth and integrity of our list which has about 550 different labels and over the years Lyndon Simmons (owner) has invested many thousands of dollars into building it. In addition there are three working wine cellars - the largest located in Rumba Wine Bar, to house the collection and ensure it is kept in pristine condition.”

Such an extensive wine list deserves time and due consideration to perfect marriages with food. Executive SAILS RESTAURANT chef Paul Leete, who has been at Sails’ burners for 14 years NOOSA says “I’m excited about a Wagyu beef tataki which is Queensland beef, sliced thinly with accompaniments to On the beach be eaten in a similar style to sashimi; a freshly made soft Cnr Park Road & corn tortilla filled with lightly battered Balmain bug and Hastings Street avocado; local hand made Cedar Creek buffalo mozzarella Noosa Heads paired with lightly dried Noosa Reds tomato; VietnamesePhone 07 5447 4235 style spanner crab and barramundi rolled up in betel leaf and grilled; and Moya Valley duck breast sliced over a Open daily for lunch & Chinese-style taro cake. And what about a sticky with a dinner from 12 noon luscious mango and passionfruit layered pavlova? All Licensed sounds like heaven on a plate and in a glass especially www.sailsnoosa.com.au when dining under the stars.

Hard Coffee Noosa

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yriad places serve coffee but so few have mastered the art of the perfect cup. The long and short of excellent espresso, latte and cappuccino can be found at Hard Coffee in Bay Village on Hastings Street.

According to owner Shane Newton, the quality made in a café should be consistently good due to the fast turnover of best quality fresh HARD COFFEE beans, using well BAY VILLAGE maintained equipment HASTINGS ST and having a qualified barista who knows intimately Bay Village Shopping what he or she is doing.

Centre “Start with exceptional beans such Hastings Street the renowned Campos brand, then the two major steps involved in coffee-making are the extraction of coffee and Open breakfast, lunch the texturing of the milk. And ultimately the passion and & coffee care the barista puts into every cup will be the difference 7 days a week 7-5pm between a good cup and a great cup.”

Shane provides a free delivery service in Hastings Street All major credit cards and serves breakfast all day, plus lunches and decadent cakes.

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RockSalt @ Noosa

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onsistency and dedication are just two of Stuart Webster’s attributes that contribute to his restaurant receiving gongs at the Restaurant & Catering Awards for Excellence, the state’s largest hospitality awards. This year was no exception, in fact it was the fifth year in succession that Rock Salt won Best BYO Restaurant on the Sunshine Coast. But this is something the locals have known since Stuart and wife Cassie opened their first restaurant in 1997.

Stuart, whose style is modern Australian with a nod to Italy and Asia, never rests on his laurels, serving highly delectable value-for-money dishes, which reflect the rich use of regional produce and change in seasons.

Asparagus and tart aficionados will rejoice with spears covered with gossamer-like tempura and hollandaise or a spicy oven dried tomato and balsamic onion tartlet, with goats cheese and basil pesto. Lovers of more Asian-style will be suitably impressed with steamed duck and shitake dumplings, duck broth, bean sprouts and garlic chips; tempura salmon, snow pea and pickled ginger nori rolls, black cherry and soy dressing; and wok fried salt and pepper prawns, coriander and peanut pesto, ginger dipping sauce.

Other favourites amongst the locals are his signature dish of crispy roasted duck, garlic spinach, orange and thyme jus and crisp onion rings; pork rib eye, barbecue corn, grilled red onion, black tomato relish, almond and apple brandy butter; grilled Wagyu rump with fondant potatoes, parmesan baby carrots, butternut and chilli relish; and lots of freshly caught local seafood including fish of the day, simply served with lemon chive butter and seared snow peas or crispy battered with hand cut chips and homemade tartare sauce.

There’s an excellent selection of cheese however sweet tooths are guaranteed to swoon with desserts such as Belgium white chocolate mousse, fresh passionfruit and a steeped amaretti biscuit; raspberry crème brulee with pistachio biscotti; and amaretto ice-cream with an espresso shot.

Dinner is served on six nights and whilst special birthdays and anniversaries are popular at this park-side location, it’s weddings that take the cake, especially with a ceremony beforehand ROCK SALT @ with the NOOSA Noosa River QUAMBY PLACE as a backdrop.

Catch the Noosa Wharf ferry from the Quamby Place Noosa Marina, Noosa Sound Noosaville or Phone 5449 2255 the Sheraton hotel wharf to BYO $3pp corkage the Quamby Open Mon - Sat 5.30 Place to fully appreciate how All major credit cards Rock Salt really rocks.

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Hyatt Regency

Coolum Eliza’s, McKenzie Grill & Bruschetta

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liza’s, a relaxed yet elegant restaurant is set in the Angophora grove and features indoor and outdoor dining. The menu is eclectic, offering a tempting array of tastes to suit the most sophisticated palates. Simple, well-crafted dishes clearly show-off Gareth Collin’s creativity and passion for culinary excellence.

It’s evident in dishes such as orange and balsamic roasted beetroot carpaccio with Queensland buffalo mozzarella; Byron Bay pork belly, chorizo, Hervey Bay scallop and three apples; soft shell crab, crab soufflé, white bisque, smoked tomato and crustacean oil; boneless duck, star anise and orange glaze; Landsborough zucchini flowers, pesto verde, Gympie goat cheese and tomato fondue; and Dakota vale chicken, broccolini, exotic mushroom broth and pot sticker dumpling.

Cemil Dalyan is the head chef at The McKenzie Grill, adjacent to the lobby of the resort, and renowned for its lively ambience from the open kitchen and premium grilled meats and seafood. Temptations include hand-cut Angus beef tartare, single malt dressing and Keta caviar; seared tuna with herb crust, avocado, bell pepper, cucumber, chives and wasabi; hot-smoked salmon with tarragon aioli and shaved Fennel Salad; lobster thermidor, chilli and garlic butter; Wagyu strip loin marble 8+; pan-fried quail, pomegranate, sage, cherry tomato, potato puree, red wine jus; and pork tenderloin, grilled ocean king prawns with mango puree and green tomato chutney.

Bruschetta, the relaxed, café-style restaurant in the Village Square, also has al fresco dining available on the terrace. The menu features an extensive selection of contemporary, Italian-style dishes which Wayne Mackie, the head chef recommends sharing to fully experience a raft of wonderful flavours. Chooses include Noosa smokehouse salmon tortellini, caper, garlic, shallot, fennel, dill, Prosecco cream; penne pasta, king prawns, tomato, rocket, chilli and tomato sauce; spinach & lemon risotto, Moreton Bay bug and mascarpone; baked free range chicken filled with a pancetta, sage and fontina cheese, arborio rice and pearl barley risotto, chicken jus; veal wrapped in parma ham served pink, creamy blue polenta, herbed field mushroom; slow braised wagyu beef cheek, buttered sugar snaps, roman gnocchi; and lamb shank braised in Mediterranean meri poix, Barolo red wine, potato puree.

At all three restaurants numerous side dishes, desserts and cheeses are the perfect addition to every meal. Other restaurants in the Village Square include Noodles, a simple eat in or HYATT REGENCY t a k e aw ay COOLUM noodle shop Warran Road, showcasing Coolum Beach South East Phone 5446 1234 Asian cuisine along with specialty curries created by Thai and Malaysian chefs, and if you’re looking for the best pizzas, the Pizzeria offers a wide selection using a variety of fresh ingredients.

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Eliza's – Open for dinner Tues to Sat The McKenzie Grill Dinner Thurs to Mon Bruschetta - breakfast, lunch and dinner daily Fully licensed All credit cards

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ISTapas Bar & Restaurant

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ooking for an eatery with the ‘iS’ factor?

Consider the recently refurbished iS Tapas Bar & Restaurant on Gympie Terrace, where stunning views of the Noosa River are just one of the ingredients, along with top-notch Mediterranean and Spanish-infused fare. The menu includes share plates, gourmet pizzas and pastas and on Friday, Saturday and Sundays enjoy an additional infusion of yum cha-witha-difference for lunch.

Restaurateur Grant Rothwell says “tapas dishes include prawns piri piri with a mild chilli, tomato and pepper marinade, crumbed Spanish jumbo green olives stuffed with fetta, and shredded duck with sticky black currants and green chilli.

Pizzas have an appealing range of toppings from lamb meatballs, barbecued chorizo, sundried tomato, sliced Spanish olives with parmesan and mozzarella cheese plus cordero sauce. Curries in a hurry are a specialty.

“It’s no wonder iS has become popular with locals and returning visitors including those from overseas who cannot resist the views, laidback beach-style vibe, friendly service and of course the extensive menu which includes daily and weekly chef’s specials, also a great children’s menu. “iS is funky yet contemporary and a family affair.” Cocktail enthusiasts are rockin’ at the new Spaghetti Western Bar; the Mediterranean- style mixes on Friday and Saturday afternoons are a winner. Parties of 10 or 12 diners should hot foot it to iS and request the two amazing solid Cuban-style party tables. And let’s not forget those tables alfresco or the new bang bang ribs.

There’s wheelchair access, ample parking and take away is available. Prices range from $6 to $17 for tapas; mains are $26 to $34; and desserts are $10. Share dishes include seafood paella which is $37 for one or $75 for two; chicken paella is $27/$55; and seafood platters are $75.

Tapas (share) plates are available every day and choices include duck rolls, paprika calamari, crumbed IS RESTAURANT o l i v e s , & TAPAS BAR Moroccan 249 Gympie Terrace chicken skewers, lime Noosaville prawns, vegetarian Phone 5447 1818 tempura skewers, and Open 7 Days baked scallops which Lunch & dinner with a carafe of MasterCard, Visa, Sangria is American Express and $67 for two. iS EFTPOS certainly has it!

Fully licensed./BYO wine Functions are Special Yum Cha our specialty!

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EmbassyXO

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ourmet Traveller’s Australian annual Restaurant Guide is much revered and in the regional section for 2011 was Embassy XO at Sunshine Beach in 10th place. That’s not surprising since chef Brendan Barker, who was behind the burners at Melbourne’s Ezards before assertively flavoured Asian-inspired food with an emphasis on Thai, Vietnamese and Nyonya ingredients and inspirations – totally suited to the sub-tropics, became his forte.

Renowned for his featherweight touch with noodles and dumplings both savoury and sweet, precision with balancing sauces, broths and jus, plus flavour-packed, well-executed dishes throughout, he continually hits the mark with fried pork dumplings, chu chow and vinegar; and Moreton Bay bug dumplings with XO and lime.

Ditto a salad of hot smoked EMBASSY XO kingfish, shredded vegetable and crispy 56 Duke Street noodles; beef cheeks braised Sunshine Beach Phone 5455 4460 in rock sugar and soy, toasted www. chilli and black bean sauce; plus wok-tossed embassyxo.com.au greens with house-made oyster sauce, all of which will leave you sated but not enough to ignore steamed chocolate buns, Fully licensed. chilli raspberry dipping sauce; and Hong Kong peanut butter Open daily for dinner.

French toast with banana ice cream. (closed Mon) Brendan says he makes his own brand of XO sauce, using Yum Cha – dried scallops and spices plus Yum Cha on Sundays has proved lunch on Sundays. to be so popular he has introduced it on Saturdays from noon to 2.30pm. XtraOrdinary? Yes.

Caribbean Dreams Gelati wo years, two locations and a million fans later Duncan and Emma Jones are ecstatic. They shared a passion for gelato and a desire to redefine ice cream shops hence Caribbean Dreams Gelati at Peregian Beach and later Coolum were created making a dream really come true.

The toasts of the coast with shades of the Caribbean have an amazing 45 hand made flavours of gelato and sorbet, inviting instant salivation and faces with big smiles. Amongst the fave raves are Rocher, CARIBBEAN Mars bar, Rocher, DREAMS GELATI pavlova, cinnamon, PEREGIAN BEACH Sicilian pistachio, & COOLUM butterscotch, cherry ripe, apple pie and extreme 5/224 David Low Way chocolate. Sundaes are popular, Peregian Beach ditto hot Belgian waffles, espresso coffee, spiders, gelati shakes, frozen 7/1778 David Low yoghurt, take-home packs and for kid’s birthdays there’s Way nothing more cool than an ice cream cake. And don’t forget Coolum Beach the hot dogs on a freshly steamed bun.

Open daily ‘til late When Duncan is not scooping the popularity polls, he works in movies, has trained dolphins for roles such as the New Adventures of Flipper and as a film location scout.

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Blue Angel Noosaville

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ichael Jakovljev, who heads the kitchen brigade at the Blue Angel is young, talented and has worked with some of the best chefs in the world.

That’s if you’re counting Michelin stars.

After an apprenticeship in his home town of Alsace, which is located near the German and Swiss borders, he worked for 14 years in several Michelin-starred restaurants in France and in Switzerland including sous chef at the 5-star two Michelin-starred Les Trois Rois in Basel, where the head chef was Switzerland’s Chef of the Year 2011.

He came to Australia in search of new culinary experiences, had a taste of the region at this year’s Noosa Food and Wine Festival and accepted Catherine Farrelly’s offer at her Blue Angel restaurant.

Michael is very serious about cooking with fresh Australian products using the classic French technique also mentoring his team, experiencing new dishes, finding creative ways to be different and fostering organic products wherever possible. One of his specialties is creating pastries with the renowned French pastry chef Eric Pernoud from La Maison de Provence in Cooroy.

“For me, cooking is an infinite art,” describes Michael, who has cooked for celebrities such as Roger Federer, Leonardo DiCaprio and the national English Soccer team amongst many.

“I love to eat and being a chef gives me the opportunity to play with textures and tastes, while catching the match between different products and produce.

Favourite kitchen accoutrements are a sharp Japanese knife, a thermometer and a froth maker but far ahead is sous vide which Michael says he has been using since 2005 as it guarantees exactitude.

“The seven spice-infused duck breast on Blue Angel’s menu would not be the same if it was unsalted before cooking and not cooked using the sous vide method. All the spice flavours need to permeate the meat while it stays at 62 degrees - the perfect temperature.

“The herb crusted lamb with chorizo froth wouldn’t be the same without the espelette piment [pepper] that my mother sent from France. I created this dish a couple of years ago and a pinch of espelette in the crust is absolutely necessary. Using our excellent quality Aussie lamb this dish is a magnifique tribute to Noosa and the South West of France.”

If you enjoy cooking as well as eating, book for chef Michael’s classes every second Wednesday of the month. Start with a glass of sparkling before learning the secrets to pasta in October, bread in November and Christmas pastries in December. A three course lunch is included in the $60 price.

BLUE ANGEL NOOSAVILLE 235 Gympie Terrace, NOOSAVILLE Phone 5473 0800 Tues-Sunday - Lunch 11.30– 3pm incl 2 courses for $30pp Dinner 6pm -10pm Licensed BYO wine only is $10 per bottle Visa, master card, Amex and EFTPOS

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The BurgerBar

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he reason is simple why burger aficionados beat a path to the Burger Bar: it’s the best.

Whether beef, chicken, lamb or vegetarian, they tick the boxes for premium quality ingredients, generosity, taste and clever combos. That goes for sides, sauces and baby burgers too.

For those who prefer to eat in, there’s wine, beer and soft drinks. Oh and how about the knife through the burger THE BURGER BAR which sits atop a chopping board, so you can navigate your brontosaurus-sized burger in a more genteel Shop 4 way. You’ll understand when say the JP Frenchy arrives with Thomas Street Tijima wagyu beef, blue cheese, black pepper, mushrooms, red Noosaville wine onion relish and lettuce. Or the Uneedaburger with Phone 5474 4189 lamb, bacon, Swiss cheese, roasted garlic peppers, hommus, www. black olives, lettuce and tomatoes. Ditto Ninja with chicken, theburgerbar.com.au teriyaki sauce, wasabi, pickled ginger and kimchi or the Midnight Delight with beef, cheese, smoked bacon, garlic and Open daily lunch & chilli mayo, fried onions, lettuce and tomato. No wonder the dinner Burger Bar won Queensland’s Favourite Burger on lifestylefood.com.au

Wahoo Seafood

Restaurant & Bar

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or years Peregian Beach locals considered Wahoo’s takeaway including crumbed calamari and fish cakes the best. These days they love it even more because Nicole and John Siljuk have added a 60-seater restaurant and bar with head chef Chad Arthur’s food being compared to Doyles in Sydney and the old Pier 9 in Brisbane.

Chad is also meticulous WAHOO SEAFOOD about quality produce, RESTAURANT & BAR presentation hence the PEREGIAN BEACH accolades keep coming especially for tuna nicoise at lunch; roasted bug tail 4 Heron St, wrapped in pancetta with fresh seasoned goats curd, basil Peregian Beach risotto, roasted fig, spinach puree and aged balsamic; and Phone 5448 1491 baked barramundi watermelon curry with coconut rice, lychees and grilled salted watermelon.

Lunch Tues - Sun The wine list has some treasures from the Smallfry vineyard Dinner Wed - Sat in the Barossa including riesling, rosé and a fantastic Takeaway available tempranillo which is a good match for seafood. Most wines are available by the glass and Wahoo Ale is the most popular Licensed or BYO beer. BYO wine is OK and of course takeaway booms.

Mastercard & Visa

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Dining Hot

spots

Hastings Street Internationally recognised boulevard of 5-star places to stay, sophisticated boutiques and accessories, art galleries, uber chic cafes and bars and cosmopolitan dining, many a towel length away from the sand.

Quamby Place A lavish or casual romantic dinner for two, fun family get-togethers, park for the kids, gallery, mini mart and more are just minutes by car or one ferry stop from Hastings Street.

Noosaville Smart places for dinner, casual spaces for a light lunch or languid breakfasts, boutiques, art galleries and gelaterias abound in the former fishing village around Gympie Terrace and Thomas Street Noosa Wharf Tewantin The Noosa Ferry departure point is also home to restaurants with wide river views, a wine bar, takeaway fish and chips, homewares, art and more.

Noosa Junction Three minutes from Hastings Street, the Junction is the heart of men’s and women’s easy on the eye and pocket fashion and accessories, homewares, gifts, budget cafes, beauty spots, banks and supermarkets.

Sunshine Beach Espresso bar and roastery, buzzy cafes and bars - the village around Duke Street has a vibe befitting the nearby beachside second houses of the rich and famous.

Peregian Beach With its surf club, patrolled surf beach, happening hotel, vibrant town square, alfresco affordable dining, sassy boutiques and homewares, this coastal village hums.

Coolum Beach Casual yet classy. There’s a 5-star resort hotel, cafes for all tastes and budgets, a busy surf club, an esplanade of boutiques catering to beach goers plus it’s ice cream heaven.

Hastings Street Quamby Place Noosa Wharf

Noosaville

Noosa Junction

Sunshine Beach

To Eumundi

Peregian Beach

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