Noosa STYLE Food Glorious Food - issue 5

FREE APRIL /JULY 12

WHERE TO DINE IN... NOOSA

foods Gloriou food...

N O O S A

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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: Mooshka Restaurant

sunshine coast &

LIVING

published by Style Living Magazines PO Box 1003 Paradise Point 4216 P: 07 5577 2886 F: 07 5577 3354 e-mail: info@styleliving.com.au www.styleliving.com.au

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

enquiries Ph (07) 5577 2886 fax (07) 5577 3354

group editor Kaylene Murray kaylene@styleliving.com.au

publisher Tom Murray tom@styleliving.com.au

noosa editor Helen Flanagan helen@styleliving.com.au

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

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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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IN SUPPORT OF QUEENSLAND BURNS VICTIM AND CELEBRITY CHEF, MATT GOLINSKI AND BURNS RESEARCH ORGANISATION

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he McComb Research Foundation, Plates for Mates is a national fundraiser conceived by a group of Australia’s leading chefs as a way of expressing their care, concern and support for friend, celebrity chef and caterer, Matt Golinski.

Matt tragically lost his wife, Rachael and their three daughters, Starlia, Willow and Sage Golinski in a home fire on Boxing Day 2011. Matt sustained third degree burns to over 40 per cent of his body and continues to receive treatment at the Royal Brisbane and Women's Hospital where is condition is now listed as stable.

Funds raised will be in aid of the Matt Golinski Recovery Fund Trust, a financial trust fund set up to assist Matt’s emotional and physical recovery, and shared via a donation to The McComb Research Foundation, a charitable organisation set up by plastic and reconstructive surgeon and former Australian of the Year Dr Fiona Wood along with friend and scientist, Marie Stoner to aid burns research.

Plates for Mates spokesperson and executive chef of Brisbane’s Bretts Wharf and Tank restaurants, Alastair McLeod said that Plates for Mates was developed in conjunction with fellow chefs including George Calombaris, Manu Feildel, Damian Heads, Gary Mehigan and Janelle Bloom.

All are friends of Matt.

“After initially feeling powerless about how to help our friend as a result of this tragedy, we had the idea to combine our love of cooking with our love for Matt and his family and so Plates for Mates was born,” explains Alastair. “George, Manu, Damian, Gary, Janelle and I call on our fellow restaurateurs and eateries to join us in devising fund raising activities to be held during the month of April. It is up to the individual business to determine how they wish to participate, for instance, they can hold one event, stage several events or do something every day. Some ideas include inviting every customer to donate one dollar, creating a special dinner event, asking staff to donate their tips and the restaurant matching that, or a simple competition or raffle.

“Matt’s injuries are severe and his physical and emotional recovery will be a

PLATES FOR MATES NATIONAL FUNDRAISER long one. We are hoping that some financial support will help to ease the burden and at the same time assist the needs of other burns sufferers.”

Alastair said that sharing the proceeds of Plates for Mates with the McComb Research Foundation by way of a donation in Matt’s name would mean that other burns victims would benefit from funds raised. Dr Fiona Woods of The McComb Research Foundation was delighted about the initiative.

Coming up locally is Bistro C’s Plates for Matt fundraiser organised by executive chef Dayle Merlo, offering yummy tapas platters with all proceeds going to Matt plus Noosa MV Queen owners who are organising a fundraiser lunch.

Restaurants, cafes, suppliers and all food related industries or groups can register to become involved in via the official website www.platesformates.com.au Members of the public will also be able to access the site to view details of events and activities.

For those unable to participate a donation tab has been set up on the website.

Donations for the official Matt (Matthew) Golinski Recovery Fund Trust can be made over the counter at any ANZ Bank or by direct deposit to: BSB: 014 672 Acc. no: 263 331 805.

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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

In Noosa it seems if you are prepared to experiment there is an amazing range of wines to select from with an explosion of new varieties on the market.

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n the past we have been dominated by French grape varieties but this has changed in the last ten years with the introduction of many traditional Spanish and Italian varieties due to the ‘globalisation ‘ of wine. Australia, as a nation, embraces change and the abundance of alternative varieties grown and produced here has never been more significant with many years of trial and experimentation leading to the recent Australian Alternative Varieties Wine Show receiving over five-hundred and sixty entries made from over eighty different grape cultivars .

Pinot Gris/Grigio (Pinot G) has graduated to the mainstream after ten years of substantial growth and with approximately 2.5% of the national crush is now a household name even converting many Sauvignon Blanc drinkers who need a change or take food matching seriously. However there still seems to be a lot of misunderstanding of the grape and the styles it can offer the drinker. This is because this grape variety sings the song of its origin and can range from a viscous, sweet, full bodied example to the leaner, mineral style with crunchy acidity of Pinot Grigio. Pinot Gris when made well displays a strong mineral backbone but will balance this with aromatic, texturally significant fruit characters which vary in weight and sweetness depending on the producer and region with good examples originating from Mornington Peninsula, Waipara, Tasmania, Central Otago and Alsace. Wines made from other white grapes such as Fiano and Vermentino are now appearing on wine lists and suit a diverse range of food but in particular antipasti, shellfish and other seafood such as sardines.

However the real explosion of 'alternative grape varieties' may be mainly due to the popularity of red varietals such as Barbera, Nebbiolo, Sangiovese and Tempranillo. These varieties have always been available to the Noosa audience from their regions of origin but now countless examples are being produced on this continent. There is great interest in tasting European grapes with Australian flavour and there are numerous successful examples being served at our local

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restaurants. Consumers need to keep a open mind when tasting these 'alternative' wines as styles vary significantly and are yet to be perfectly matched with our diversified cuisine.

Australia varies geographically and climatically and logically so do the wines produced here - surely Zinfandel made in the Barossa Valley should not taste the same as one made in Margaret River.

Table wine production has now been successful in Australia for over forty years and has popularised specific varieties but we must realise our varied soils and conditions may be suited to growing other European and Mediterranean grapes. In the wine world there are hundreds of different varieties being used to make wine and those who dare to be different when purchasing now will ensure an exciting future of vinous discovery for everyone.

ew cheers Dr

XO Cellars

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Drew Mackie - Cellarmaster, XO Cellars

in the cellar NoosaStyleLiving 7

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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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Noosa Waterfront restaurant & bar Looking for a superlative restaurant that ticks all the boxes for a memorable lunch, dinner or celebration?

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he Noosa Waterfront Restaurant & Bar really does have it all including an inviting location beside the Noosa River and uninterrupted water views. In the case of weddings it is a complete venue and so romantic. Choose to have the ceremony on the lawn area right next the water’s edge and the restaurant, or if it’s a beach ceremony or an island nearby, guests can arrive by private ferry, gondola or the sleek Noosa Dreamboat.

The professional team, front of house and in the kitchen understands that every celebration is individual, so catering for intimate-style weddings, seated receptions for 120 or larger cocktail parties for up to 200 guests, is first class - guaranteed.

“We have menu choices that will impress the most discerning palates,” says consummate restaurateur and host Marino Maioli. “We cater and design a menu to suit the couple or the occasion and create an event to remember, with superb food and wine, attentive friendly service, all complemented by a warm and enchanting atmosphere plus a glorious location.”

Why not check it out for lunch or dinner? Whilst you drink in the views, feast on Italianinspired dishes that burst with flavour and are created seasonally. There’s a strong focus on clean uncomplicated food, such as caught-today seafood, cooked simply by head chef Craig McCabe whose culinary pedigree includes winning awards such as Courier Mail Chef of the Year in 2008. He also owned an artisan bread company where he 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 for dishes such as brodetto of fish and shellfish, which 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 NOOSA tomatoes plus saffron so it's full flavoured.”

WATERFRONT The broad spectrum menu covers all tastes and deserves RESTAURANT + BAR diner’s undivided attention. The well thought-out awardwinning wine list has many labels by the glass.

NOOSAVILLE Even those seeking takeaway are catered for and it’s identical in quality to what is served to diners. Choose from 142 Gympie Terrace calamari, crumbed, battered or grilled fish and chips, a Noosaville, next to the fisherman’s basket, lasagna, linguini pesto, wagyu Yacht Club Bolognese, salads, every-man’s-favourite steak sandwich Ph: 5474 4444 with onion marmalade, Swiss cheese and braised onions Licensed and desserts such as tiramisu and panna cotta which Open Tues – Sunday sounds as though they could also be the answer to timefrom 11am to late poor hosts, who are entertaining.

Takeaway The Noosa Waterfront is exciting in so many ways and as All major credit cards Italians says it’s “bellissimo”.

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Local Chefs show off talentsL Accolades to coast chefs who have been chosen to participate in various aspects this year’s festival and whose shining talents will be on show alongside a bevy of Australia’s best chefs and wine makers.

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n expanded program of Hinterland Food Trails this year adds a luscious lunch visit beside the orchard of Martin Duncan’s Freestyle Escape, with the Serendipity String Quartet introduced by Guy Noble and co-hosted by Stephanie Alexander.

Martin is looking forward to his Straw and Strings event and cooking with Mark Jensen, Jonathon Barthelmess, Cameron Matthews and his favourite food doyenne, Stephanie Alexander. During the weekend he and Cameron, who is the executive chef at Spicers Clovelly Estate, will be using exotic fruits in a demonstration of a white chocolate macadamia brownie dessert plus venison tartare with black sapote, persimmon, pomegranate and pickled roses from the Clovelly garden.

The chef de cuisine at the Hyatt Regency Coolum Gareth Collins will be demonstrating beef tataki with soy sauce sorbet and wasabi espuma. “It's a real hit and has all the classic Asian flavours,” says Gareth who is also doing it for the entree on the Stokehouse at Eliza's dinner - part of the Guest Chefs in Coast Restaurants program. “In addition there’ll be an amuse bouche of butter-poached Hervey Bay bug with smoked potato cream, quail egg and osetra caviar. One of Tony Kelly’s dishes is his famed 'bombe' of frozen white chocolate parfait, strawberry mousse and toasted meringue.”

River Cottage’s Marc Wohner has decided on his ever popular Noosa spanner crab linguini for his top local produce demonstration with Pitchfork’s Craig Galea and for the dinner with

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Sydney’s Flying Fish and SBS series presenter Peter Kuruvita, expect the menu to feature a trio of crab dish, lamb and smoked duck, matched with wines from great vineyards such as The lane, Woodstock and Fraser Gallop.

There’s a perfect match at Embassy XO when clever Brendon Barker once again shares the kitchen with Teage Ezard from Ezard in Melbourne, however this time it’s Brendon’s kitchen. Highlights of the multi course dinner include a Japanese inspired swordfish shooter served with Ruinart Champagne; 5-spiced smoked ocean trout, watercress and green chilli; red roasted duck, pineapple, bean shoots, candied garlic and ginger dressing; eight plus score wagyu beef with soft white polenta, asparagus, sticky shallot sauce, fresh shave truffle and mache salad; and steamed chocolate buns, chilli raspberry dipping sauce.

Blue Angel’s Catherine Farrelly is excited. The new autumn menu features delights such as chicken three ways – prosciutto-wrapped supreme on crushed kipfler, Swiss pie and confit leg finished with roast jus; barramundi on Spanish chorizo and pea fricassee; charred eye fillet blue cheese gratin on Swiss mushrooms and masala reduction with sweet potato fries; and slow roasted cooked crisp belly pork, seared scallop and capsicum coulis finished with apple veloute. Plus she’s looking forward to her first festival and hosting True South Dining’s Ben Battersby as a guest in her restaurant.

“With my New Zealand background and Queenstown being one of my favourite places I know there’ll be outstanding dishes at Sunday’s Lake and River dinner,” Catherine says.

Queen of Bubbles and champagne expert Bernadette O’Shea is a big admirer of the festival and the way it has evolved or as she so succinctly says “a new layer of extra glow every year. It’s a relaxed atmosphere and this adds to people's

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Local Chefs show off talents enjoyment.

“I look forward to spreading the word about the greatest wine on earth on Saturday and Sunday and working with a delightful Frenchman Julien Marteau, who is the brand ambassador for Mumm champagne.

Seven years ago Shane Bailey cooked a lunch for 250 people at Lions Park.

Today, he patiently co-ordinates all the chefs, recipes and food ordering. “It’s not about egos, even though l think some of these guys are superstars of the culinary world, it’s a chance for everyone to learn something, and have a damn good time doing it,” says berardo’s executive chef Shane. “We will be serving 120 guests each night for the degustations so that’s nearly 3000 dishes over three days and this year with added events we will

be cooking at least 3000 more dishes than last year. That’s in addition to the extra food we will be cooking at festival village. I’m looking forward to working with all the chefs, especially the internationals.”

For online ticket bookings go to www.noosafoodandwine.com.au or call (07) 5455 4455 for further information.

Highlights of the multi course dinner include a Japanese inspired swordfish shooter served with Ruinart Champagne...

Embassy XO

RIVER COTTAGE’S MARC WOHNER LOVES USING FRESH SEAFOOD. THE RESTAURANT IS NOW ALSO OPEN FOR FRIDAY LUNCHES FROM NOON.

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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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Coolum Golf Resort & Spa 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 showoff 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 COOLUM GOLF served pink, creamy blue RESORT & SPA Executive polenta, herbed field Chef Gareth Collins Warran Road, mushroom; slow braised Coolum Beach wagyu beef cheek, buttered Phone 5446 1234 sugar snaps, roman gnocchi; and lamb shank braised in Mediterranean meri poix, Barolo red wine, potato puree.

Eliza's – Open for dinner At all three restaurants numerous side dishes, desserts Tues to Sat and cheeses are the perfect addition to every meal. Other restaurants in the Village Square include Noodles, a simple The McKenzie Grill eat in or takeaway noodle shop showcasing South East Dinner Thurs to Mon Asian cuisine along with specialty curries created by Thai Bruschetta - breakfast, and Malaysian chefs, and if you’re looking for the best lunch and dinner daily pizzas, the Pizzeria offers a wide selection using a variety Fully licensed of fresh ingredients.

All credit cards

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Noosa Springs

RELISH

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eautiful food in a setting to match. That’s the edict of everyone who has lunch or dinner at Noosa Springs Golf and Spa Resort’s Relish.

The modern Australian menu changes regularly, features fresh, local ingredients such as Noosa Reds tomatoes, Eumundi strawberries and Kenilworth cheeses. The chefs are renowned for their passion, skilful preparation and have a definitive eye for exquisite presentation.

Overlooking lush bushland and rolling fairways of the golf course makes the ideal setting for lunch. The light selection includes house-cured salmon, shaved fennel, preserved lemon, toasted ciabatta, horseradish cream; roast baby beetroot, candied walnuts, prosciutto, goats curd, endive and apple balsamic. On the mains there’s crisp battered snapper fillets, chips, lemon and caper aioli; crispy Bangalow pork belly, chilli jam, coconut prawns, fried shallots and coriander Elegance is the tone for evenings with the candlelit surroundings perfect for an intimate dinner or even a larger gathering.

Lunch & dinner choices will have the taste buds of any discerning diner in a whirl. Oh and don’t forget desserts with molten centre Belgium chocolate pudding, hoki poki icecream and Eumundi strawberry salad; taking the points for chocoholics.

METAL

RELISH NOOSA SPRINGS RESORT & SPA Links Drive Noosa Heads Phone 5440 3333 Open daily for breakfast & lunch Dinner Wed - Sat Credit cards accepted

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 METAL TIGER Indian black tea. They began to envisage a world where TEA EMPORIUM “imaginations and the reality were not so far apart, where those who recognise tea as the stylish, sensual and exotic Phone 5440 5735 drink that it is, could come out to play.”

Shop 1 They found numerous suppliers including Scott Wilson who treks into the mountains in China’s Yunnan to buy 253 Gympie Tce directly from small family plots at the price they ask for, and Noosaville organic and bio-dynamic estates like 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 are just www. as crazy for tea. They appreciate the chance to learn about metaltigertea.com.au the tea and its journey and make informed choices about Credit cards accepted what they buy.”

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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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Counterpoint to food traditions Slow Food stands at the crossroads of ecology and gastronomy, ethics and pleasure. It opposes the standardisation of taste and culture. roponents of Slow Food believe everyone has a fundamental right to the pleasure of good food and consequently the responsibility to protect the heritage of food, tradition and culture that makes this pleasure possible. The association believes in the concept of neo-gastronomy – recognition of the strong connections between plate, planet, people and culture.

A non-profit member-supported association, Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food we eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

Slow Food is a global, grassroots organisation with supporters in 150 countries who link the pleasure of good food with a commitment to their community and the environment. Today, there are over 100,000 members joined in 1,300 convivia or local chapters, worldwide, as well as a network of 2,000 food communities who practice smallscale and sustainable production of quality foods.

Erika Hackett, dedicated foodie and president of Slow Food Noosa says her involvement with food started at a young age: “My parents were Estonian, arrived here in the early 50s and my mother would drag us to the Queen Victoria Market [in Melbourne] to shop. She had a budget, as well as an eye for a bargain. Our kitchen was a hive of activity all weekend, making biscuits, bread and desserts. My father tended the back garden, there were chooks and ducks to look after and the Vacola set was in constant use preserving peaches, nectarines, apricots and quinces. Bread and bottled milk were delivered fresh daily. Entertaining was done around the kitchen table sharing casseroles made by friends and family. When I left home I worked in restaurants and at home maintained my passion for food. Ten years ago my husband Chris and I moved to Noosa and were introduced to Slow Food Noosa and loved giving back to the community in a small way and making a difference.

As president, I love the challenge of being involved in helping raise funds to establish the school kitchen garden project. The underlying belief is that by introducing this holistic approach, we have a chance to positively influence children's food choices.”

Gail Rast, who has a business called Life’s a Feast shares the Slow Food movement’s philosophies of good, clean and fair food, supporting local farmers and producers, replacing ‘fast’ food with real food and reigniting people’s interest in the food they eat.

“I joined the committee of Slow Food Noosa in an effort to make a difference to the way the local and broader community look at their food choices and to inspire them to take pleasure from food and cooking which is also the fundamental philosophy behind my cooking classes,” explains Gail who is a big supporter of the monthly breakfasts with inspiring speakers such as Mark Tully from Blue Hills Poultry Stud and Louisa Raven from Cocoa Chocolat.

“I also enjoyed the Heritage Potluck Dinner when some members prepared a dish from their cultural background and the feast was enjoyed as a shared table. I’m looking forward to hearing Graeme from Witjuti Grub Bushfood Nursery who will share his knowledge and experience in growing native food plants and Susan from Eumundi Beef who will tell us about her approach to healthy living and eating as nature intended. In the pipeline is a coffee appreciation course, Bastille Day dinner, luau, a visit to a local farm and our annual Terra Madre day celebration. All of our events are open to members, guests and non-members alike.

For more information, visit www.slowfoodnoosa.com.”

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Blue Angel Noosaville

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atherine Farrelly has every reason to be excited. Blue Angel is renowned as a consistent casual yet smart diner where local produce, which frequently dips its toes into the surrounding coastal waters, takes centre stage and flavours shine even more brightly than the Noosa River opposite. Book a front table on the terrace from where you can eye-off the art gallery next door as you peruse the menu or alternatively sit indoors where the natural light and cool paintwork are counterpoint to bright abstract art.

Food is exceptional and the autumn menu features delights such as chicken three ways – prosciutto-wrapped supreme on crushed kipfler, Swiss pie and confit leg finished with roast jus; barramundi on Spanish chorizo and pea fricassee; charred eye fillet blue cheese gratin on Swiss mushrooms and masala reduction with sweet potato fries; and slow roasted cooked crisp belly pork, seared scallop and capsicum coulis finished with apple veloute.

Catherine is also looking forward to her first Noosa International Food & Wine Festival and in particular being chosen for the Guest Chefs at Sunshine Coast Restaurants part of the program.

“Hosting Ben Batterbury, award winning executive chef from True South Dining Room at The Rees Hotel in New Zealand’s Queenstown, is an honour,” says Catherine. “With my New Zealand background and Queenstown being one of my favourite places, I know there’ll be outstanding dishes at Sunday’s Lake and River dinner from a culinary expert whose polished repertoire includes French and English fusion recipes which mingle with the flavours on the Portuguese archipelago. Ben has a love of using supreme quality ingredients and seasonal produce he personally sources in Central Otago. Sounds like the perfect match to Blue Angel, doesn’t it?”

After English-born Catherine came to Australia, she reached the final 25 in Queensland in the first series of TV’s Masterchef, worked as the cellar door manager for the Symphony Hill wines, which was rated 4.5 stars by James Halliday, before fulfilling her ultimate dream of owning a restaurant. “This fantastic location looking out across the river plus the beautiful sunsets complement everything about Blue Angel. And although the menu changes to follow produce in season favourite dishes such as the barramundi, Petuna ocean trout and of course the hot ice oysters stay. Our regulars would not have it any other way.”

Blue Angel’s reputation for excellent service is also a strong talking point and there’ll be changes to the awardwinning wine list from time to time but that’s dependent BLUE ANGEL on vintages available.

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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Marble Bar BISTRO

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f you’re looking for a cruise-y venue where the emphasis is on bistro food, unbeatable lunch specials, beers from around the world, outstanding cocktail and wine lists plus a laid-back beach bar buzz, you cannot go past Marble Bar Bistro.

Located in the heart of Sunshine Beach’s funky village, from 11.30am until midnight, it’s a magnet for meeting friends and making new ones and is always a drawcard for locals and visitors.

For nearly seven years Craig Prasser has constantly raised the bar and it’s obvious to understand why this hot spot and one of the Coast’s hidden secrets, has consistently won backto-back awards.

Traditional tapas including seared scallops, beef tataki, barramundi and fresh herbs fish cakes and antipasto platters are definite crowd pleasers. Ditto gourmet pizzas such as char sui duck, Moroccan lamb and chilli garlic prawn. Pan-seared tuna and crispy pork belly burger are just two of the stars on the dinner menu and the Monday to Friday $15 lunch specials of tempura-battered whiting with chips and salad, pasta carbonara or a Moroccan lamb and salad wrap, are served with a beer or a glass of wine. What a deal.

All items on the menu can be taken away.

MARBLE BAR BISTRO Duke Street Sunshine Beach Phone 5455 3200 www. marblebarbistro.com Open lunch & dinner 7 Days Licensed All major credit cards

Surf Club Restaurant

Sunshine Beach

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ith a new owner and affordable high quality food, it’s no wonder the Surf Club Restaurant at Sunshine Beach is the talk of the town, in fact it’s fast becoming the toast of the coast.

Popular head chef Darren Sandilands has had a long association with the Noosa area beginning with his apprenticeship at Dooley’s in famous Hastings Street in the late 1970s. He carved out a distinguished career around the world before joining Rickys and most recently the Surf Club All ingredients including meat and seafood are primarily sourced locally and being so fresh and simply prepared THE SURF CLUB brings out the textures and flavours in each dish.

SUNSHINE BEACH With a balance between quality daily specials under $15 and fine dining options in the $25+ range, the Surf Club Cnr Belmore Tce & Restaurant is on a winner, catering also to budget Duke St Sunshine Beach conscious families, Thursday nights, except during school Phone 5447 5491 holidays, kids eat free with every adult who dines.

Saturday and Sunday breakfast, served from 8am on the Open 7 Days deck overlooking beautiful Sunshine Beach, has become Lunch & dinner increasingly popular for locals as well as tourists.

Breakfast Sat & Sun And the bonus for those wishing to drink and not drive, the Surf Club’s courtesy bus runs every Wednesday, Friday, Saturday and Sunday. Doesn’t that make life so much easier Fully licensed and of course safer?

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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 COSTA NOOSA green bean, grown in ESPRESSO tropical far north Queensland, has a smooth, rich custard and Monday to Saturday chocolate palate with sweet aromas. It is roasted to a 7am to 4pm medium dark and offers satisfaction for the most Sunday and public discerning coffee connoisseur. holidays 7am to 1pm These awards add to two Silvers and two Bronzers 26 Duke Street won in previous years showing that Costa Noosa Espresso’s attention to quality roasting and premium Sunshine Beach espresso.

This reinstates Costa Noosa Espresso’s ability to Ph: 07 5474 9222 compete on a national stage with the largest operators www. in the industry, whilst still maintaining the personal, costanoosa.com.au hands on precision of a boutique roasting house.

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.

Mooshka Bar & Restaurant

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he culmination of Damian and Lucy Roberts love for Sunshine Beach was establishing Mooshka Restaurant and Bar three fabulous years ago.

Lucy, whose background is in design, assembled a collection of vintage furniture, creating a welcoming, homely atmosphere to the space. Damian has had 25 year’s experience as a chef in various parts of Australia & London. He’s been inspired by his travels in the creation of the eclectic menu which is a delicious mix of locally sourced produce.

“The mezze plates offer a choice of tasty tempters including grilled Haloumi and is served with Noosa Reds tomatoes,” says Damian adding the restaurant’s name Mooshka was his nickname, so called by a fellow chef some 20 years ago.

Our favourite and the most popular pizza is the pork belly with mozzarella, fried potatoes, caramelised onions, chilli jam and sour cream. Mains offer a range of vegetarian, fish and meat dishes such as grilled wild Queensland barramundi served on a lemongrass and kaffir lime coconut broth, rice noodles, herb salad and nam jim dressing. Desserts including gluten-free chocolate brownie, served with peppermint ice cream and berry compote, are to die for.”

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MOOSHKA BAR & RESTAURANT Duke Street Sunshine Beach Licensed open 7 days 11 - till late 5474 5571 mooshka.com.au Credit cards accepted

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Embassy XO Sunshine Beach

Brendon Baker, the executive chef of the much lauded Embassy XO, immersed himself in the cuisine and culture of China and in Hong Kong

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standout restaurant he says was “Tim Ho Wan, the cheapest Michelin-starred 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 Chinesestyle 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; 7-spice chicken ribs; prawn toast; BBQ duck buns; kimchi dumplings; scallop, pork or duck dumplings; wok greens with oyster sauce; coconut-battered prawns; crumbed snapper; and prawn suimai to coconut pine tapioca; and of course deep fried ice cream for afters.

The ever-changing dinner menu continues to impress even the most discerning national food critics as does the popular banquet menu with dishes such as pork dumplings, chu chow and black vinegar; spanner crab and prawn spring roll, lettuce, miso mayo; Pijiu Yu ricecrusted snapper, braised in Yanjing Beer; beef cheeks braised in rock sugar and soy, toasted chilli and black bean sauce; and

the finale of steamed chocolate buns, chilli raspberry dipping sauce.

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

EMBASSY XO 56 Duke Street Sunshine Beach Phone 5455 4460 www. embassyxo.com.au Fully licensed.

Open daily for dinner. (closed Mon) Yum Cha – lunch on Sundays.

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Monkeys in suitsand High Tea...

Only four hundred years ago, England and tea were barely acquainted but once introduced, tea lust changed the history of the world.

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espite the 8000 kilometres distance between England and China, the British demand for tea quickly became insatiable. So much so that while tea was sipped from delicate bone china cups and dainty fingers waggled, it was being purchased at the price of drug addiction in China. The tea trade was tightly entwined with opium sales.

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In the eyes of the Chinese Emperor the English trade hopefuls were looked down upon with indulgent curiosity. The English were described as ‘monkeys in suits’ and not received as equals. The Chinese would sell them tea, porcelain and silk as a contribution to advancing the culture of England but they wished to buy nothing.

Silver was the only commodity with which tea could be traded.

To finance the purchase of tea, the British brought opium from occupied India to China. It was then sold illegally for silver and traded for tea. Many port officials in China also took the opportunity to profit and appeared to enforce the opium ban by playing out mock battles with English ships using fireworks for sound effects.

Tea comes from the plant Camelia Sinensis, native to the forests of China.

Around 2000 BC Emperor Shen Nung accidentally boiled tea leaves that had fallen into his water pot. He wrote that he noticed the brew “gave vigour of body, contentment of mind and determination of purpose.”

Cloud and Mist Green Tea is one tea that can be traced back to the second century spiritual practise. It is a wild tea until plucked and crafted by monks in Lushan Mountain in Jianxi province, then shared with guests who climbed the mountain for philosophical conversation and inspiration. This tea forest is now UNESCO heritage-listed.

Local tea aficionados Trudi Cauley and Marc King offer this tea on their menu at Metal Tiger Tea Emporium.

“Despite there being more than a thousand different teas crafted in the world there are broadly three main categories of tea, green, black, and oolong,” comments Trudi. “All three kinds are made from the same plant species. The major differences between teas are a result of the different processing methods they undergo. Black teas undergo many hours of oxidation; oolongs receive less oxidation, and green teas are steamed to arrest oxidization as quickly as they were picked, the Chinese developed recipes for hundreds perhaps thousands of unique black, green and oolong teas. Each tea influenced by the soil type, altitude and local area where it’s grown.”

By the mid-19th Century tea production in China was on the decline.

Decades of opium trading had passed, more than a quarter of China’s male population were addicts and the country was in turmoil. More tea was being produced and exported out of India and the thousands of unique hand crafted teas

from China were overlooked.

Today there are more than 25 different tea producing countries around the world but the main producers are India, China, Sri Lanka, Kenya, and Indonesia.

When Marc and Trudi 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 “imaginations and the reality were not so far apart, where those who recognise tea as the stylish, sensual and exotic drink that it is, could come out to play.”

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

The over whelming response to Metal Tiger Tea Emporium has proven also what they long suspected – people are thirsty for an alternative to coffee.

Dragon Pearls is a tea sensation amongst the 87 fair trade and organic teas from across the world on offer. It’s a green tea with a jasmine scent, having been rolled into small balls and laid out on drying mats with fresh jasmine flowers.

Metal Tiger also serves Yum Cha daily and has a small menu of savoury and sweet dishes including creative vegetarian dishes which are all vegan so have no egg or dairy. Selected items are also gluten free.

To finish try the epitome of cool Bubble Tea, the Taiwanese ice tea specialty which has a super-sized straw designed for slurping.

Metal Tiger Tea Emporium 1/253 Gympie Terrace Noosaville

Yum Cha

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Little COVE Coffee Co Wake up to a Cockadoodle Brew

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ith names such as Smooth Perculator, Coco Coffee, Organic Blend, Fairtrade Brew and Cockadoodle Brew, the fascination for coffee reaches new heights and aficionados are heading in the direction of the very groovy Little Owners Justin and Cove Coffee Co in Weyba Road, to find out Michelle Warrick. more.

“We source quality Arabica beans from all over the world and regularly roast right here using our two roasting machines, so it’s green bean to roaster to your LITTLE COVE cup all here in Noosa,” say owners Justin and Michelle Warrick.

COFFEE COMPANY “Our coffee is only used when it is ready ie, amount of days after roasting depends on the particular beans and roasts. You Phone 5440 5422 can take home freshly roasted beans; we supply wholesale customers with roasted beans; plus we do contract roasting.

205 Weyba Road That means we use our roaster to roast your own beans.”

Noosaville There’s also an organic decaf coffee, single origin coffees which change regularly, gluten-free top quality West African Open from 7am daily cocao and natural chocolate for mochas and hot chocs, plus Bonsoy and Eumundi Noosa milk. www.

Quality organic and fair trade teas are available, light lunch is littlecovecoffee.com.au served and muffins and cookies are all homemade.

Credit cards accepted The space is great for small functions, look out for coffee courses and check out the current belly board art display.

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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THE Rolling

Dolmade Sumptuous catering Function food comes in many guises but when guests spend an inordinate amount of time oohing and aahing about the dishes, you take a peek in the kitchen and are not surprised to find out it’s been created by chefs from the Rolling Dolmade.

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he Noosa-based catering company provides a high quality personalised service for cocktail and small dinner parties, weddings and large corporate events. Plus the fortnightly home delivered meal’s range has a changing selection of dishes. This certainly eases the burden for busy business people, those living alone who enjoy gourmet food or couples who take the easy way to dinner a deux or entertaining.

Dishes from the cocktail-style menu include Moroccan chicken and almond bastillas with harissa; BBQ prawns and preserved lemon and oregano; truffled Wagyu burgers with caramelised onions, gruyere and cornichons; and sticky date cupcakes.

A shared banquet menu is a great way to enjoy a sit down event, particularly for weddings as it creates festive dining experience and encourages interaction between guests at each table.

It’s usually preceded by canapés and drinks on arrival and is followed by a feast that is laid out at each table. This can be finished with either canapé style desserts or cheese platters, or you can add on a ham, cheese and baguette bar for guests to graze on later in the evening.

An example of a sit-down three course menu is hand-picked spanner crab with avocado, ruby grapefruit and watercress; roasted rack of lamb with pancetta, wild mushrooms, shallots and desiree potato puree; and savarin, lemon Curd, fresh raspberries with a vanilla and orange syrup.

For more tempting food ideas check out: www.therollingdolmade.com.au

THE ROLLING DOLMADE EVENT CATERING PRIVATE DINNER PARTIES GOURMET DELI PRODUCTS HOME DELIVERED MEALS

www therollingdolmade .com.au info@therolling dolmade.com.au 0411 471 995

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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

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 which sits atop a chopping board, so you THE BURGERBAR can navigate your brontosaurus-sized burger Shop 4 in a more genteel way. You’ll Thomas Street understand when say the JP Noosaville Frenchy arrives with Tijima wagyu Phone 5474 4189 beef, blue cheese, black pepper, www. mushrooms, red wine onion relish and lettuce. Or the theburgerbar.com.au Uneedaburger with lamb, bacon, Swiss cheese, roasted garlic peppers, hommus, black olives, lettuce and tomatoes. Ditto Open daily lunch & Ninja with chicken, teriyaki sauce, wasabi, pickled ginger and dinner kimchi or the Midnight Delight with beef, cheese, smoked bacon, garlic and chilli mayo, fried onions, lettuce and tomato.

No wonder the Burger Bar won Queensland’s Favourite Burger on lifestylefood.com.au

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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.

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 Dreams Gelati Cafes in Peregian Beach and Coolum Open daily ‘til late Beach opposite the Coolum Surf Club are certainly happy corners of the Sunshine Coast and a must-visit.

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going organic...

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

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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

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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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

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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 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 make, 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.”

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

NEW in town...

Tapas in Sunshine Sol Playa which is Spanish for Sunshine Beach has arrived. Chef Paul Tait says there will be numerous styles of tapas, Spanish-style pizzas and paella for one or two people.

Taste buds will be zinging and dancing with plates such as little sizzling garlic prawns, steamed mussels, padron pepper roulette, (padron are the peppers that one in six on an average will be really hot), chilli con carne pastie, arancini balls, Hervey Bay scallops, lamb meatballs with tomato and mint, mini nachos, fresh fish tacos, crispy skin Atlantic salmon skewer, garlic-roasted field mushroom, chilliseared squid, spicy roasted chicken drumettes, aged Parma ham wrapped asparagus, grilled haloumi, fried manchego cheese and a smoked tomato salad.

Pizza toppings include caramelised onion and goats cheese; sardines and olives; prosciutto rocket and parmesan; garlic roasted mushroom and three cheeses; chorizo and mozzarella, chilli chicken; and pepperoni and chilli jam.

All dishes will be under $15; local musicians will entertain every weekend; and the wine list will feature great Spanish wines, a wide variety of tequila and needless to say Sol Playa’s sangria will be available by the jug.

Sol Playa is located downstairs on the corner of Duke and Bryan Streets Sunshine Beach.

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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 premier bottle shops�

First class experience at affordable prices Extensive range of over 700 wines from Australia and around the world If you want it, we'll find it!

Noosa Junction Noosa Fair (next to Coles) Lanyana Way T: 5412 2859

Sunshine Beach 56 Duke St (Under Embassy XO) T: 5455 4470

e-mail: cellars@xogroup.com.au www.xocellars.com.au