Noosa STYLE Food Glorious Food - issue 4

FREE DEC /Mar 12

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 nature naturally

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t’s rated amongst the best townships on the east coast and easy to see why. Bestowed with some of nature’s most wonderful beaches, estuaries and national parks, it’s also easy to understand why there’s population cap in place and 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 sun-smothered 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

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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 farm to fork 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.

COVER: Trios Seafood Restaurant

sunshine coast &

what’s on in noosa?... read our mag Ezines www.styleliving.com.au

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 Meta Georgeson meta@styleliving.com.au mob: 0410 549 741

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

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Where to eat and drink?

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ow about languishing over breakfast just a towel-length 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 laidback, 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 above all enjoy!

BISTRO C - Hastings Street Noosa Heads NoosaStyleLiving 3

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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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Summer wines to shoot the breeze

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hen you next peruse the wine list at a restaurant or the shelves of your favourite liquor retailer, Peter ScudamoreSmith MW, says check out what Queensland wineries are offering.

Peter is a renowned winemaker and one of the few Masters of Wine in Australia so he has an impeccable wine palate and nose, guaranteeing you won’t be disappointed with his suggestions: Have that feeling this summer needs thirst quenchers? Bright and unwooded whites will stay the norm and drink them icy cold. Such wines stand up to the chill.

The door opens for verdelho, the local popular varietal. I like Summit Estate, Barambah First Grid, Sirromet Vineyard Selection (VS) or Clovely White Label. Pinot Gris is still raging and will continue, more improved every year. Try either Sirromet VS or Symphony Hill Reserve. While sauvignon blanc is now less hip though the decline is slow, the more serious Semillon Sauvignon Blancs by Clovely Estate and Ballandean Estate are shiners. Also expect to encounter the Ballandean on Qantas Business Class. The ultimate unwooded white however is chardonnay and Sirromet’s VS from last vintage already has the show record.

In the Hinterland at Maple Street Organic Co-op Maleny, producer Bent Road has an unwooded bazaar of Verdelho, Semillon, Semillon Sauvignon Blanc and Marsanne. Plus shiraz.

Red wine varietals don’t appear to be as widely available - not as much an ideal beach wine but drink it chilled anyway. Seek out Hidden Creek’s lighter Tempranillo, or Shiraz, Summit Estate Shiraz or QC Cabernet Sauvignon (Halliday points 94). Or Ballandean Estate Cabernet if you like older bottles.

Peter Scudamore-Smith: www.uncorkedandcultivated.com.au

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cheers

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Sails Restaurant Hastings Street

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mixing it BAR none

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reat cocktail making has long been the responsibility of accomplished bartenders at some of the world’s most revered establishments. The full cocktail experience provided by these experts is more than just ingredients in a glass. It is an experience created through a unique stimulation of the senses.

Today’s mixologists are creating remarkable artisan cocktails with handcrafted cordials, infused syrups and fresh Asian ingredients, combined with say sake and tequila.

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

The trick is to harness the mood – mix up a mojito with Bacardi Superior, lime chunks and mint leaves, to match an afternoon of sarongs, shorts and bare feet; shake up a Bombay Sapphire breakfast martini with marmalade and lemon juice for those brunchy moments of supercharged raw emotions; or an

elegant cosmopolitan with vodka, Triple Sec and cranberry juice to match the glow of sunset.

And there’s no doubt about it - the art of being a bar mixologist is just that – an art. It’s definitely not for the faint hearted.

It requires 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 - and some that aren’t!

From aesthetics and aromas, what makes a good cocktail actually work on the palate and understanding that perhaps those million-style martinis are there to boost cocktail lists and the till, where in fact the classic martini should be left just as it is.

If you’re looking for a bar to have that fancy cocktail, or just a glass of wine, champagne or cold beer, there are many offering the best from beachside laidback, intimate hidden-away retreats, smart riverside lounges, jumping buzzy busy ones or perhaps a more hard-edge modern, chilled-out vibe. Explore from Peregian and Sunshine Beaches to Noosa and Noosaville, and you’ll be surprised. And above all refreshed. You’ll no doubt also concur with Henry Youngman who said:“When I read about the evils of drinking, I gave up reading.”

Standard drink pours (approximate)

White Wine

Champagne

120ml

100ml

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120ml

Fortified Wine

Chardonnay

Shiraz/ Pinot Noir

60ml

120ml

120ml

noosastyle RICKYS RIVER BAR - QUAMBY PLACE

White wines

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 semisweet, 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.

Red wines

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

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

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.

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.

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.

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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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Sweet revolution...

Cheeky patissier Adriano Zumbo’s whimsical liquorice, beetroot and strawberry bubblegum macarons had the taste police wondering, then came along bold theatrical creations such as V8 cake and a gingerbread houses while gastronomists and sugar gurus were sent spinning with foams, glazes, mousses, pastes, edible bubbles, spun sugar, jellies and smoked chocolate often being adopted into the culinary vernacular.

Or are they?

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t’s shades of Zumbo for Gareth Collins, the head chef of Hyatt Coolum’s premier restaurant Elizas, who has released a summer dessert menu with absolutely stunning visuals and extraordinary tastes including an individual classic croquembouche with spun toffee, chocolate and mint sauce plus crème de patisierre. There’s also a rhubarb and frangipane tart with rhubarb gelee and syrup plus Maleny thick cream and a rhubarb wafer; and a blood orange brulee with jaffa ice cream sandwich and orange confit.

Saffron Persian floss sits atop Trios’ triple layer semi freddo. Chef and creator Nick Pettigrove says vanilla bean, raspberry and mango versions of semi freddo, which has eggs yolks and cream in it are frozen in layers and served with a decadent orange chip, plus a mint and a raspberry coulis.

Swiss trained Henri Sy, the pastry chef at the Sheraton Noosa Resort & Spa says “cakes and pastries should always taste as good as they look and tempt the strongest of will after all most people taste with their eyes first to offer a variety such as a tasting plate is

ideal.”

Spiced green apple doughnuts with a chocolate pot and cinnamon sugar have also proved to be a hit as will Henri’s ginger bread Christmas tree with a model train, taking pride of place in the hotel’s lobby.

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At River Cottage Restaurant Marc Wohner tends to write menus based on classical dishes such as the chocolate nemesis, a rich, flourless chocolate cake, made famous by the River Café in London and based on a traditional Italian cake. It can only be described as the best chocolate cake ‘you will ever eat.

The summer standout dessert apart from deconstructed Eton mess has to be mango parfait wrapped in vanilla parfait, surrounded by fresh mango, mango puree, shaved coconut, brazil nuts, and served with almond crisps.

Desserts at the River Cottage Restaurant are in keeping with the modern Italian-style food such as milk and honey panna cotta with toasted almonds and poached apricots however chef Craig McCabe is perfecting the art of the tart with a mango tarte tatin served with Martinique rum ice cream.

Blue Angel’s Michael Jakovljev is certainly talented. Every Monday he works with Eric Pernoud from Maison de Provence testing new ideas in his laboratory such as the Christmas dessert of a glazed chocolate and sesame tart with Valrhona ice cream and caramel jellification.

Creations de petits fours, is typically French however it has been recreated.

“The lemon curd tart is a glazed yuzu (Japanese) lemon curd tart,” describes Michael. The macaron is white chocolate and raspberry, the opera, normally with coffee, is with salted caramel and chocolate ganache and the last is a layered sesame and Valrhona chocolate crème brulee.

“Peach Melba version 2012 is a peach poached in a strawberry consommé, then glazed. To cut the sweetness I make

noosastyle a white balsamic and vanilla ice cream which brings sourness and acidity - the perfect match with strawberries.”

Twix with a twist was created in honor of Michael’s favourite chocolate bar. “I really like the match of caramel, chocolate and crunchy sable so have deconstructed the original texture but wanted the flavours to taste exactly the same. Caramel ice-cream adds the freshness of summer.”

How does shaved Bowen mango, coconut and passionfruit jelly with lychee sorbet sound? Looks great, taste even better, just as Thomas Corner’s Davis Rayner had intended.

Ditto cherry Eton mess which shrieks of texture and aesthetic appeal.

Thomas Corner’s Brendan Barker regards his cold pear, honey

and ginger crumble, the dessert of the moment.

“For the pear component I use diced pears, dried pears and a pear puree that is caramelised with gula melaka, star anise, cassia bark and mandarin peel, so there are textures of smooth purée, firm poached pear and small bits of chewy dried pear.

“For the honey cream I make a gel with milk, a small amount of cream and some honey. I set it with agar then blend until a rich and smooth cream is achieved, without the heaviness of using straight cream. And for the crumble I make gingerbread, slice it thin and dry it until it becomes crisp, place it in a food processor and pour over white chocolate while it is running. I smooth out the mixture on a tray and freeze it.

Once set it is added back to the food processor and is worked until crumbs are formed. It has a similar texture to the outside of a Gaytime ice cream. Layer

the pear mixture, follow with cream and finally the crumble on top.

New Zealand-born Jamie Dalton from Rickys River Bar & Restaurant’s is a hot young pastry chef who explores the changing roles of desserts in the world, has a blog and keeps abreast of modern trends and techniques, which ultimately are the driving forces behind many of his creations.

His latest piece de resistance can only be described as a triumph – pure genius – extraordinary technique.

So what is a chocolate montage?

Well

there’s chocolate icecream; frozen chocolate cake; milk chocolate mousse; chocolate jelly sheets; tempered chocolate shards; atomized chocolate; dark chocolate port ganache; white chocolate ganache; chocolate sand; chocolate sable bites; chocolate buttons; chocolate cup containing grapes and blueberries with a raisin fluid gel.

That's 12 ways of chocolate!.....

MAIN PIC: RICKYS RIVER BAR & RESTAURANT BELOW: SHERATON NOOSA - CATOS RESTAURANT

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art, crafts, food

Eumundi Markets

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he Eumundi Markets, Australia's biggest and best art, craft and produce market, is held every Saturday and Wednesday of the year, rain, hail or shine, in the heart of the charming historic hinterland town of Eumundi. Established in 1979, the world-renowned Original Eumundi Markets is like an outdoor gallery with towering heritage-listed fig trees rising above the 500+ stalls.

The market’s policy of make it, bake it, design it, sew it or grow it, ensures quality products and the very best of locally produced goods.

You’ll discover original artworks, sculptures, and furniture, homewares, and skincare, funky fashion and jewellery by local designers, as well as fresh local produce, plants and fresh flowers, and fabulous food to enjoy while you explore.

EUMUNDI Expect the unexpected, the MARKETS different, often quirky, the very tasteful as well as the tasty such as Mighty Bean’s range of organic Memorial Drive foods, soy products, organic flowers, herbs and spices, fruit Eumundi and vegies, tofu and more from committed organic champion Michael Joyce.

Open Saturday Ian Taylor and Ben Hart are The Bagel Boys. They and Wednesday proudly make their bagels the traditional way by mixing, morning hand rolling, boiling and baking, every morning using their Art, crafts, food, own recipes. Flavours are plain, poppyseed, sesame seed, clothing & cinnamon and raisin, blueberry, onion, jalapeno and there entertainment more are on the horizon. All are 99% fat free, dairy free and www.eumundimarkets peanut free. There’s also choice of fillings such as plain .com.au cream cheese, cheese with chives, cheese with honey and a special fresh strawberry mix.

Sushi Monster

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

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

ROCK SALT @ Catch the NOOSA ferry from the QUAMBY PLACE Noosa Marina, Noosaville or Noosa Wharf the Sheraton Quamby Place hotel wharf to Noosa Sound the Quamby Phone 5449 2255 Place to fully appreciate how BYO $3pp corkage Rock Salt really Open Mon - Sat 5.30 rocks.

All major credit cards

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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 on the beautiful Noosa River

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tunning views of the Noosa river, mouth watering dishes from Spain, Cuba and Singapore and now the very popular Dim Sum (Yum Cha) every Friday, Saturday and Sunday from 11.30am until 5pm. iS tapas bar has firmly established itself as one of the "must eat at" establishments in town.

Owners Ian and Belinda are still amazed (and very grateful) for the support their restaurant has enjoyed since they opened 3 and a half years ago.

They believe the reason for the eaterys' popularity is a combination of the delicious appetiser sized dishes (last count there were over 45 dishes available), a menu that Ian revises every few months, the great views of course and the laid back and friendly atmosphere and staff that really compliment Ian and Belinda's desire to make their customers feel as comfortable as possible.

As former Melburnians, Ian and Belinda and their 3 sons Josh, Mat and Luke have always been accustomed to being able to enjoy dining out a little later than they found possible when they moved to the Sunshine Coast so as a result the kitchen at iS remains open until 9.30 pm every evening which is a welcome relief for customers who prefer to eat later or for visitors arriving on the coast after most restaurants are wishing their customers goodnight. iS tapas bar 249 Gympie Terrace Noosaville Phone 5447 1818 Open 7 Days Lunch & dinner MasterCard, Visa, American Express and EFTPOS Fully licensed dim sum (yum cha) 11.30am - 5pm Fridays, Saturdays & Sundays NoosaStyleLiving 19

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EmbassyXO

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rendon Baker, the executive chef of the much lauded Embassy XO, immersed himself in the cuisine and culture of China and in Hong Kong where a standout he says was “Tim Ho Wan, the cheapest Michelinstarred restaurant in the world, and all it serves is dim sum. Had to line up for three hours to get in, it was a very small menu with the quality dumplings inspired me to make them better than I’d ever imagined.”

He returned with other fresh ideas and modern twists especially with yum cha, which is a range of Chinese-style dim sum plus a variety of other small dishes, designed to be shared with friends, are now available at Embassy XO every weekend from noon.

Usually there are three or four pieces in one basket with wait staff offering the selections or taking your order direct from the menu. It is traditionally served with various teas but in our society it’s more likely a cold beer or a glass of wine to shake out the cob webs.

Brendan’s tempting yum cha menu ranges from spicy corn cakes; vegetable spring rolls; 7spice chicken ribs; prawn toast; BBQ duck buns; kimchi dumplings; scallop, pork or duck dumplings; wok greens with EMBASSY XO oyster sauce; coconut-battered prawns; crumbed snapper; and prawn suimai to coconut pine tapioca; and of course deep fried 56 Duke Street ice cream for afters.

Sunshine Beach The ever-changing dinner menu continues to impress even Phone 5455 4460 the most discerning national food critics as does the popular www. banquet menu with dishes such as pork dumplings, chu chow embassyxo.com.au and black vinegar; spanner crab and prawn spring roll, lettuce, miso mayo; Pijiu Yu rice-crusted snapper, braised in Yanjing Beer; Fully licensed. beef cheeks braised in rock sugar and soy, toasted chilli and black Open daily for dinner. bean sauce; and the finale of steamed chocolate buns, chilli (closed Mon) raspberry dipping sauce.

Yum Cha – Many wines are available by the glass; Wednesdays feature a lunch on Sundays. clay pot dish with either meat of seafood; while in the bar on Fridays nights, a DJ plays lounge beats from 6pm.

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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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Life’s a Feast Cooking with flair

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n a bold move, Gail Rast left corporate life to pursue her passion for food and with the apt name of Life’s a Feast, began a class act of inspiring others to derive pleasure from cooking and entertaining. Now firmly entrenched in Noosa, and inspired by the local produce, farmers and producers, her popular cooking classes have been augmented by tours of the Noosa Farmers’ Market and a home entertaining service.

A class is more than just a cooking lesson says Gail. “In addition to preparing a selection of sumptuous dishes, you will increase your kitchen skills and culinary knowledge plus enjoy a full sitdown meal with wine tastings, all in a relaxed and fun environment.”

LIFE’S A FEAST The classes are hands-on and limited to six participants who are encouraged to be actively involved in the food preparation. Enjoy the fruits of your labours with matched wines afterwards and take home a folder containing recipes, class notes and fact sheets everything you need to replicate the meal seamlessly.

Upcoming classes include the gourmet Aussie barbecue; pasta making and sauces; cocktail food; easy Asian; baking; and gluten-free entertaining.

If you prefer, Gail will customise a cooking class to your requirements or special theme, either at her premises or venue of your choice on the Coast. What an exciting option for birthday and anniversary celebrations, hen's parties and social occasions.

More info is on: www.lifesafeast.com.au

COOKING WITH FLAIR Location: 5 mins from Hastings St Lake Weyba Drive, Noosaville Phone: 0438 469 692 www .lifesafeast.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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Rickys River Bar+Restaurant Rickys revamp & launch a new River bar ...

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ust when you thought it couldn’t get any better … Noosa’s favourite dining destination, Rickys river bar and restaurant, has had a magnificent makeover and launches the chic new ‘river bar’.

Rickys, on the beautiful Noosa riverfront, has also launched the stunning new ‘river bar’ as its own destination delineated from the renowned restaurant by a fabulous, and functional wine wall.

The river bar is now delineated from the restaurant beautifully, so people know they can come down just to have a drink and enjoy some of the best views in Noosa.

There is a expanded river bar tapas menu including added highlights such as Moroccan spice lamb dip with wood-fired flat bread and Noosa Red tomato, goats feta and basil pizza, as well as Mooloolaba prawns with garlic, tomato, chilli, basil oil and warm crusty bread.

Rickys celebrated head chef, Glenn Bowman, is equally delighted with the changes. “There are two highlights for me, the bar and the kitchen. The bar is beautiful and the ample river bar menu is ideal for those who don’t want the full dining experience. It’s the perfect place to relax and enjoy the best of Noosa,” Glenn says.

“The kitchen is a chef’s dream,” Glenn explains.“We’ve gone from working on top of each other, to now having space for eight chefs to prepare our superb produce.

It’s very rare to have the opportunity to totally recreate a kitchen, and the results have been incredibly rewarding for all of the team. The layout, design and functionality is exceptional, and the addition of the

wood-fired oven further heightens new menu oppor tunities,” Glenn explains.

The woodroasted whole b a b y rainbow trout with j a m o n , caramelised fennel and salsa verde.

“It’s been unbelievable.

I anticipated it would be a hit, but it’s exceeded all expectations.”

He says he is also utilising the oven for roasting and slow-braising certain dishes overnight, and for his famous flat bread.

The slow-braised rabbit with crispy polenta, wild mushroom ragu and confit shallots; the squid ink fettucine with scallops, prawns, crab, mussels, garlic, chilli and tomato; the lamb pie with celeriac puree and green olive salsa; and the lemon curd cheesecake with almond crumble and rhubarb ice cream, have all proven particularly popular.

“The colours, finishes and features used throughout the redesign perfectly capture the relaxed style on which Rickys has built its longstanding reputation, and ensure the river bar is fast becoming the place to get together and enjoy the best Noosa has to offer.

RICKYS RIVER BAR +RESTAURANT Noosa Wharf Quamby Place Noosa Sound Phone 5447 2455 Open daily Lunch & dinner Licensed All major credit cards www.rickys.com.au

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METAL

TIGER

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ereni-tea on the Terrace - Adding an exciting new dimension to the Noosaville streetscape is Metal Tea Emporium which was created last year, the Chinese Year of the Golden Tiger by Marc King and Trudi Cauley, who loved tea even before they loved each other.

When they first discovered their common passion for tea, they began to question why, when tea was enjoying sexy status around the world, it was so difficult to find ranges of amazing teas on the Coast.

As they discovered small batch, hand crafted, organic and fair trade teas sourced direct from growers, Marc and Trudi realised there were other people wanting to experience tea drinking beyond Indian black tea. They began to envisage a world where METAL TIGER “imaginations and the reality were not so far apart, where TEA EMPORIUM those who recognise tea as the stylish, sensual and exotic drink that it is, could come out to play.”

Phone 5440 5735 They found numerous suppliers including Scott Wilson who treks into the mountains in China’s Yunnan Shop 1 to buy directly from small family plots at the price they 253 Gympie Tce ask for, and organic and bio-dynamic estates like Noosaville Maikabari in India, which provides schools and health services for families.

Open daily Once the tea was in-store, they said the response from customers was over-whelming. “Tiger customers www. are just as crazy for tea. They appreciate the chance to metaltigertea.com.au learn about the tea and its journey and make informed choices about what they buy.”

Credit cards accepted

Caribbean Dreams Gelati

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ustralia’s first organic-certified gelato is being made at Peregian Beach. Using 100% organic coconut milk, the health-promoting product of the moment, Caribbean Dreams Gelati owners, Duncan and Emma Jones have created the most delicious gelato under Australian Certified Organic and United States National Organic Program (USDA) certification.

Sold under the Nakula brand, the gelato’s base, organic coconut milk, is biologically pure and full of natural goodness and CARIBBEAN vitamins. It is vegan DREAMS GELATI friendly, sugar and PEREGIAN BEACH gluten free also free of artificial colourings, & COOLUM preservative and flavours.

Nakula Coconut Milk Gelato 5/224 David Low Way is also available at most organic Peregian Beach retailers in south-east Queensland and as far south as Sydney.“We import the 7/1778 David Low finest certified organic coconut milk and water from Way plantations in Thailand,” say Duncan and Emma, “and Coolum Beach have turned it into something amazing.” The Caribbean Open daily ‘til late Dreams Gelati Cafes in Peregian Beach and Coolum Beach opposite the Coolum Surf Club are certainly happy corners of the Sunshine Coast and a must-visit.

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Nakula COCONUT WATER

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fter 35 years of surf travel throughout S.E. Asia, Sunshine Coast local Tony LeMarseny, a dedicated waterman and seasoned traveller discovered the unique health properties of coconut water.

The humble coconut tree was always going to take a part in his life.

In 2009 his surfing son Lachy fell ill while on a trip together on the island of Sumba but made a speedy recovery after being given coconut water by the village locals to drink. Coconut water is definitely not a "fad".

“It's been used for thousands of years by the peoples of S.E. Asia , South Pacific and South America as a great source of potassium and excellent hydrator. Natures power drink. The health benefits are endless” says Tony The idea to bring coconuts to the world was born and after two years of work and research, Nakula proudly boasts CERTIFIED ORGANIC. "We are fully certified at every stage... From the plantation, canning factory with raw materials to the gelato manufacturing plant on the sunshine coast. " says daughter Chloe - General Manager based in Sydney.

Many other products claim to be organic but you must look for the words CERTIFIED ORGANIC 2 main certifications exist - ACO -, Australian Certified Organic USDA - U S Department of Agriculture, Nakula has both.

Nakula Organic Coconut Water Is the lead product followed by the full range.

Coconut cream - coconut milk - coconut oil - desiccated coconut, and now there is much buzz

about Nakulas first Certified Organic Milk Gelato, which is Vegan, Dairy Free, Soy Free and Gluten Free.

The other part of Tonys destiny is his desire to give back to the beautiful communities he came across while travelling.

He formed a relationship with Planet Water Foundation and saw Nakula commit to building and installing 3 fresh water wells over 3 years. The first was in January this year in a school in Cambodia. Tony says " One of the most rewarding moments in my life - to see a school and surrounding villages to have fresh potable water of the first time” It was hilarious also when Tony (a builder by trade) ended up climbing the tower and helping with the installing of the well himself.

Nakula is very much a family affair and Australian-owned company. It has been boosted along by such 'believers' as Organika Noosaville, Unique Health Products, Sunshine Coast Beverages and IKU Wholefoods. It's rapid growth has seen it spread nationally. It was 'kickstarted' initially by a deal set with Fitness First 100 gyms across Australia and is expanding daily. "it just feels right" says Tony smiling.

NAKULA ORGANIC COCONUT PRODUCTS Coconut Water Coconut Milk Gelato Vegan - Dairy Free Soy Free - Gluten Free Available locally from: Organika Noosaville, Unique Health Products, Sunshine Coast Beverages & IKU Wholefoods www.nakula.com.au

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Costa Noosa espresso

it’s all about the coffee...

Costa Noosa Espresso was awarded two medals at the 2011/12 CSR Golden Beans Australian coffee roasting competition.

Entries this year exceeded 1200, making it the biggest industry judged roasting competition in Australia. Costa Noosa’s Single Origin “Capricorn” taking the honours, winning a Bronze in the “Single origin” category. Followed up by a second Bronze in the “Australian Grown” category.

This green bean, grown in tropical far north Queensland, has a smooth, rich custard and chocolate palate with sweet aromas. It COSTA NOOSA is roasted to a medium dark and offers satisfaction for the ESPRESSO most discerning coffee connoisseur.

Monday to Saturday These awards add to two Silvers and two Bronzers 7am to 4pm won in previous years showing that Costa Noosa Sunday and public Espresso’s attention to quality roasting and premium holidays 7am to 1pm espresso.

26 Duke Street This reinstates Costa Noosa Espresso’s ability to Sunshine Beach compete on a national stage with the largest operators in the industry, whilst still maintaining the personal, Ph: 07 5474 9222 hands on precision of a boutique roasting house. www. costanoosa.com.au Come and experience the roastery and espresso bar wholesale enquiries at 26 Duke Street, Sunshine Beach, Noosa. Costa Noosa welcome Espresso… It’s just about the coffee.

Trios On the River Seafood Restaurant

Our Famous Seafood ur aim is to mainly use locally sourced seafood. Our daily specials are always fresh, locally caught fish. We always have 2 daily fish specials. The daily specials tend to use seasonal vegetables; are often innovative and are always our best sellers. On the regular menu our TRIOS ON THE beautiful Seafood Platter for RIVER SEAFOOD two is the most popular.

RESTAURANT Our most common fish on our menu, depending on season are:: Swordfish Noosa Marina, - year round; Snapper - winter and colder seasons; 2 Parkyn Court Yellowfin Tuna - caught around the time of full moons; Tewantin Atlantic Salmon - farmed in SA and TAS; Mahi Mahi P: 5474 4799 caught year round in warmer waters.

Open 7 days from Great value extends to dinner and lunch specials and 11.30am from the extensive a la carte menu, if you're a fan of SPECIALS DAILY Moreton Bay bugs you won't be disappointed. They're big, Licensed or BYO juicy and just so fresh,just like you would expect from Trio's the famous and consistently excellent seafood restaurant, Mastercard & Visa which is open for lunch and dinner every day.

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Corner noosaville

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forward-thinking David Rayner revels in dishes born of childhood memories and has gained phenomenal renown for his commitment to local produce transforming the seemingly simple into the sensational.

Forget the frills, froths and fancy garnishes at Thomas Corner. Chef David Rayner says it’s all about honest and intelligent food at his relaxed and informal eatery, which he and partner Belinda Frew opened just over a year ago. And it didn’t take long before it was a big hit. Not surprising really given David’s pedigree of classic training in London, transforming restaurants in Sydney, creating innovative award-winning fare at Noosa’s berardo’s followed by his very own River House in Noosaville, where the food heads and critics flocked.

These days David is behind the burners at the buzzy all-day bistro, alongside head chef Zeb Gilbert, wowing fans with an intelligent approach to modern food .

“The timing is right to refine the dinner menu with the team now eager to introduce more creativity into our dishes, whilst maintaining the casual style of dining,” says David who anticipates that many dishes will resemble those from the River House days with a focus on his finely honed network of local fishermen, farmers and boutique growers.

“We have such a strong network so expect dishes such as lemon thyme rubbed char-grilled spatchcock with roasted sweet corn, lemon,

avocado, red chilli and local herbs and pan seared local snapper with blistered local grape tomatoes, wild olives, cuttlefish, chives and verjuice buttered liquor.

“I really enjoy the artistic as well as the creative side of being a chef and trying new ingredient combinations.”

Also on the must-try fresh, fabulous allabout-the-mouthful dishes are duck liver parfait, white balsamic jelly, grapes, mint and cress salad; new season asparagus, globe artichoke, fried zucchini blossom, goats cheese and candied lemon; duck fat roasted duck leg, pumpkin puree, Betty’s mustard leaves, green raisins and pistachios. Lunch is naturally on the lighter side with temptations such as char grilled octopus, potatoes, white anchovies, shaved celery, tomato and saffron dressing; and a gourmet ground wagyu burger, caramelised chilli onions, bacon, vine tomato, beetroot relish and melted cheddar. Don’t forget the very popular bistro-style breakfast, you can BYO wine and bookings are encouraged.

Looking out to the Noosa River from its elevated position, the chic modern looking Thomas Corner, which was once the site of the famous Davo’s Bait and Tackle shop, has an easy-going ambience and winsome fare that locals and visitors love.

THOMAS CORNER Cnr Thoms St & Gympie Tce Noosaville Phone 5470 2224 Licensed Open from 11.30 Mon-Fri - 9am Sat / 8.30 Sunday Holiday periods 9am til late daily Sunday from 8.30am All major credit cards Except Diners/ Amex

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GRIND CAFE

NOOSAVILLE

The owners, Adrian and Debbie Spelt have over twenty years of experience in the food and hospitality industry. Developing the famous OLIO BELLO extra virgin olive oil and associated food products in the wonderful Margaret River region of W.A. Their iconic tourist venture also housed a restaurant, cafe where the Spelts learnt the importance of consistency in service, food quality and the best coffee around. After three years all those virtues have been transported to GRIND on the river Noosaville. “Eating food should be a celebration. A exploration of flavours, freshness and consistency” says Debbie. House made hollandaise, chutneys chilli jams, sauces and the fresh local produce GRIND CAFE form the bases of the best breakfast and lunch on the NOOSAVILLE river. The coffee beans come from BELLAROMA Sydney ON THE RIVER and are roasted and blended to a special recipe just for GRIND. "The key to good coffee is the beans, the roasting and most importantly the person behind the machine.

The challenge is to get each barista on the same page so if you came in for your coffee at any time it should be the same as the one before. That is our philosophy... in every thing we do at GRIND.'' Their popularity with the locals adds to the warm village environment of Noosaville. Alan Emblin, the head chef, formally from Berardo’s has created legendary GRIND favourites, for breakfast, the HOUSE MADE HASH BROWN or lunch the ASIAN STYLE LEMON PEPPER SQUID. The menu is very affordable and GRIND has daily specials.

255 Gympie Tce Noosaville Phone 5449 8833 Open 7 days Breakfast & lunch 6am - 3pm Credit cards accepted

berardo’s

bistro on the beach

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esigned to take full advantage of the breathtaking views of the ocean, the sound of crashing waves, the glamorous atmosphere that is Noosa, and the laid-back vibe of beachfront dining, berardo’s BERARDO’S BISTRO bistro on the beach is the ON THE BEACH perfect venue for that hip and casual meal.

HASTINGS STREET Whether you wish to celebrate the morning over breakfast as the sun sparkles on Laguna Bay , or marvel at opening hours the pink skies of sunset with a cocktail in hand, berardo’s monday - sunday bistro on the beach is the divine little haven from which breakfast from 7.30am you can do it, just a towel-length away from the sand, at -11.30am any time of the day. lunch from 12pm The most perfect venue for breakfast, lunch and dinner, 3.30pm berardo’s bistro on the beach offers the best in ocean dinner from 5pm dining using the freshest produce sourced from Noosa reservations and the Sunshine Coast. The cuisine is Modern Australian (07) 5448 0888 inherently linked to the seasons, sustainability and our Credit cards accepted climate.

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Ginger Factory

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HE GINGER SHOP: ginger products in a ginger-lover's paradise. The Ginger Shop features the world's largest selection of ginger products. Shop in style and indulge in a variety of gourmet foods, kitchenware and a huge range of cooking accessories. Whether you stock up on your favourite ginger treats or pamper yourself with the range of body lotions and perfumes, you'll be spoilt for choice.

Shop from home - Ginger delivered to your door.

THE SUPERBEE HONEY SHOP: What could be better than ginger and honey? … a match made in heaven!

The Ginger Factory now includes the super sweet Superbee Honey Shop with a complete range of all natural Australian Honey, active Manuka Honey and gourmet honey confectionary PLUS a huge range of therapeutic products straight from the hive including propolis, bee pollen and the world renowned Royal Jelly. The Superbee Honey Shop even features skincare and beauty products that all contain nature’s wonder product … honey of course!

GINGERTOWN: Immerse yourself in the heritage-style village of Gingertown. Discover handmade porcelain dolls, motoring memorabilia, sweet treats and herbal products.

THE GINGER CAFE: Take time to relax in the lovely atmosphere of the courtyard cafe. Whether it's for tea, coffee or a bite to eat, this is the setting. We cater for group lunches and events too, what better backdrop for your next function than our beautiful gardens?

BLISS ICE CREAMERY: ginger ice-creamery, high quality, uniquely flavoured ice cream blends: that's the Bliss Specialty. There's something to tempt every tastebud with 65 mouth-watering flavours all made onsite from the freshest ingredients.

Lazy River Noosaville Bistro corner

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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.

Two years ago before their move to Noosa, Martin said they ran a big and busy gastro pub in Jersey Channel Islands. “It had a French influence due to the islands close proximity to France and what a great experience. Before this we had restaurants in Byron Bay and in the New England area with both featuring for two years running in the NSW Good Food Guide and Gourmet Traveller’s top 100 Australian restaurants.”

Lazy River’s high ceilings and French windows give a spacious al fresco ambience which is complemented by unpretentious bistro food, lots of local produce, excellent prices, Elite coffee, a jazzy bar although it’s currently BYO. When licensed there’ll be a concise wine list, bottled beer, liqueur coffees and other tempting sunset beverages.

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

LAZY RIVER BISTRO & BAR On the river Gympie Terrace Noosaville Phone 5474 1699 Open lunch & dinner Mon - Sunday Breakfast Sat & Sun Licensed All major credit cards

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The great gourmet tak A healthy diet has never been synonymous with fast food shops however today many top notch restaurants box, bag or wrap the same or similar fare served to diners.

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he word is out. Take-away at the Noosa Waterfront Restaurant and Bar is identical in quality to what’s served in the restaurant. Chef Craig McCabe says “the lasagna is made using the same fresh tomato bolognese sauce used on the gnocchi in the restaurant but of course served to suit take-away.

Fish, either crumbed, battered or grilled is fresh daily as is the calamari, all the salads are similar to what’s on the menu and the tiramisu is a recipe from the oneMichelin starred chef Stefano Cavallini, who I worked for in London. Everything we offer is really high quality, the only difference - it's available take-away”.

Beachside there’s an option with a difference. Berardo’s Bistro on the Beach has a kiosk offering old fashioned favourites such as prawn cocktail, Caesar salad or how about freshly shucked Coffin Bay oysters either natural or with Noosa cane juice jelly? Plus classic crunchy baguettes have your choice of delish fillings such as Tassie’s Huon Valley smoked salmon, free range turkey, local avocadoes, Noosa Reds tomatoes, double-smoked leg ham with housemade roasted vegetables, chutneys and relishes to suit. Prop on the stools and enjoy a coffee or glass or wine while you wait.

Pizza lovers are in for a treat at Madmegs Pizza Pantry. “We only do thin crust pizzas with quality ingredients,” proud owner Damir Mikletic says. “We

Classic fish & chips... is there anything better?

Waterfront Restaurant Noosaville

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roast our vegetables on site and slice our meats to order so they’re always fresh.

Our customers repeatedly say

Madmegs reminds them of eating pizzas in Italy and France and we transport them there whist dining here. This is music to my family’s ears.”

For ten years John and Nicole Siljuk have been wowing their customers at Wahoo Seafood Restaurant & Bar. The Peregian Beach former humble fish ‘n’ chippery has grown up with a wet fish display, sushi and restaurant quality fish such as Cone Bay barramundi the most popular take-out. Expect big fat fleshy fish with crispy skin. No wonder it walks out the door.“Oysters are the best, either Coffin Bay or Tasmanian,” says John. “We shuck them to order, so you cannot get fresher than that and customers do not mind waiting for this service. The other constant is the calamari. The preparation technique delivers the most tender and flavoursome squid on the coast.”

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ke-out...

Southern food critics and locals can’t get enough of Patrick Lloyd and wife Yuko Oshima’s Sushi Monster which has moved around the corner to a bigger, brighter space on Gympie Terrace. They’re returning in droves especially for gyozas which are originally Chinese with a thicker skin and boiled or steamed.

“The Japanese add garlic and pan fry them while steaming at the same time,” describes Patrick.“This is what I think makes gyoza so good. They have a soft steamed texture with a crispy fried base. Our menu describes them as panfried and steamed so people think they have a choice. The soy cut with a vinegar dipping sauce and little sesame oil is the perfect combination.

Fast food facts: The concept of ready-cooked food for sale is closely connected with urban development. Cities in ancient Rome had street stands that sold bread and wine. My how it’s changed.

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ORGANIC FOOD USED TO BE A NICHE PRODUCT FOR A NICHE GROUP, BUT NO LONGER. ORGANICS ARE GOING MAINSTREAM WITH TOP CELEBRITY CHEFS RAVING ABOUT THE BENEFITS, AS CHARLOTTE BANKS DISCOVERS.

10 good reasons to go organic 1. Reduce chemical runoff and residues in drinking water, waterways and coastal are 2. Increase the resilience of farms during drought 3. Increase biodiversity 4. Ensure humane treatment of animals 5. Capture CO2 back into the soil in the form of humus 6. Reduce greenhouse gas emissions by eliminating synthetic nitrogen fertilisers 7. Avoid eating up to two kilograms of food additives every year 8. Give infants the nutrient building blocks they need for a healthy future 9. Reduce the risk of cancer 10. Eat the best tasting food

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ore and more people around Australia are turning to organic produce to provide wholesome nutrition in their daily diets and to support the environment, and it is not just a handful of hippies. With an increasing number of Australia’s best chefs choosing to deal exclusively with organic food, it is becoming clear there must be something in it.

Organic food is not new. It was only in the 20th century that a large supply of synthetic chemicals was introduced to the food chain with the industrialisation of agriculture. However, it seems we now are coming full circle, with a return to organic produce being lead from the top.

So what is organic produce?

Organic produce is food produced using methods that do not involve modern synthetic inputs such as artificial pesticides, synthetic herbicides, hormones, growth promotants and chemical fertilizers. The food does not involve genetically modified organisms and is not processed using irradiation, industrial solvents, or chemical food additives. Rather, farmers prevent pests by planting a diverse range of crops, rotating crops, using natural biological and environmentally friendly inputs, and conserving natural ecosystems.

Leading the way In Australia, demand for certified organic produce from some of the country’s most highly awarded chefs has

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organika

passion for organics confirmed the trend towards going organic, with a host of names such as Peter Gilmore, Kylie Kwong, Tobie Puttock and Kym Machin, all fans of natural produce.

Chef of the Year (Sydney Morning Herald’s Good Food Guide 2012), Peter Gilmore, based at Sydney’s prestigious Quay restaurant, rates highly the use of organics in cooking.

“I believe things taste better when grown organically. Our restaurant is part of a push to embrace organic produce. There has been a groundswell of people wanting natural tasting vegetables,” he states.

Renowned television chef, Kylie Kwong, author of the sustainable and organic cookbook ‘It Tastes Better’ (Lantern, 2010), concurs with this mentality. ”Whether I am cooking for friends or family at home or cooking for customers in my restaurant, I only ever offer fresh, local, organic ingredients. This is the best way I can serve the community and the environment and furthermore, sustainably produced food tastes better.”

International award winning chef Tobie Puttock of the Channel 10 hit series ‘Jamie’s Kitchen – Australia’ who has worked closely with Jamie and the Fifteen Restaurant and Foundation, has seen first hand the difference organics can m a k e , offering great advise about

the benefits of buying locally and in season. “Find your local organic supplier and get to know them. Ask about their farming practices and learn about what’s in season and when. Buying organic supports your local community and reduces your carbon foot print and buying in season means you get the freshest possible produce at a great price.”

Kym Machin, former Courier-Mail Young Chef of the Year and head chef and co-owner of the Brisbane restaurant, Urbane, agrees that certified organic produce offers greater nutritional benefits and a superior quality. “Organic produce has been around forever but it has been forgotten and pushed aside for too long. By combining modern techniques with traditionally produced food we can showcase the best of both worlds.”

“It seems that Australia’s best chefs want the best produce produce that tastes the best, smells the best and is the best for you - and they are finding organic produce fits the bill,” says Josh Barry of certified organic Noosa outlet, Organika.

“Organics is the future.”

ORGANIKA Passion for Organics Summer Seasonal Produce 205 Weyba Road Noosaville Phone 5442 4973 Open 7 days Breakfast till 5pm Credit cards accepted www.organika.com.au

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DINING NoosaStyle

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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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Noosa’s favourite magazine ...serving what diners like to read!

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SUM MER Dec 11 - Mar1 2 $5.50 inc GST ISSUE 47

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