Noosa STYLE Food Glorious Food - issue 6

FREE JULY / SEPT 12

WHERE TO DINE IN... NOOSA

foods Gloriou food...

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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 retreats to quaint beach shacks, it’s a short stroll to finding pure Noosa indulgence in chic boutiques for him

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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-the-paddock 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.

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.

COVER: Blue Angel Noosaville

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

noosa editor Helen Flanagan helen@styleliving.com.au

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

production Joshua Murray art@styleliving.com.au sales Meta Georgeson meta@styleliving.com.au mob: 0410 549 741

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Fresh Fruit & Vegetables Organic Produce Coffee & Fresh Juice Bar Gourmet Ice-Cream Deli Cheeses Dips & Crackers Deli Meats Gourmet Groceries Relish, Sauces & Jams Herbs & Spices

Cooyar St.

NOOSA JUNCTION P: 5455 3100 Located behind the Noosa Bus Station; between Liquorland & Noosa Junction Seafood Market 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 madmegs.com.au 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 CATO’S salad; wattle seedRESTAURANT crusted eye fillet; and the & BAR seafood grill with chorizo NOOSA SHERATON and red pepper risotto, RESORT & SPA bisque sauce and potato

wafer. During the day be in the zone at Cato’s Bar watching people as they stroll Hastings Street and enjoy two or three course lunch specials with a glass of wine in the restaurant, When it comes to savouring flavours over breakfast, lunch or dinner, executive chef Scott Freund has created temptations galore and with its various bar options, from a quiet drink a deux or watching the footy with mates, the Sheraton caters for everyone. That includes the kids.

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Hastings Street Noosa Heads Phone 5449 4754 Licensed Open 6.30am to late 7 days/nights All major credit cards

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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.

Cheers

XO Cellars

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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 Foodies and epicureans can rejoice knowing that behind every good kitchen is a great providore’s market where the best of the Sunshine Coast, Australia and the rest of the world is on offer.

In London there's Selfridges and Harrods, New York has Bloomingdale's and Macy's, and the great food hall in Paris is Galleries La Fayette. On a far less grand scale but equally splendid is Belmondos Fresh Food Market in Noosaville.

Be dazzled by choc-a-block shelves of tinned, bottled and dry consumables which offer the finest range of imported and home grown quality food products of the highest integrity, sourced from numerous producers who are committed to using premium raw ingredients. Be in awe of the gleaming glass counters with over 60 cheeses with many Australian varieties rivalling the best from France and Italy, plus a wide selection of salamis, hams and cold meat including Spanish style Jamon, Prosciutto di Parma from Italy or Bresaola from Australia, all sliced to order.

To complement any antipasto platter are olives of every persuasion, sun dried tomatoes, artichokes, roasted red peppers and an endless array of relishes, condiments and accompaniments. If it’s not stocked yet available and in season, just ask the eversmiling staff. As the lady with a penchant for caviar can testify, it was ordered in – pronto.

Baileys Boutique Meats’ Wayd has his knife sharpened and being a butcher as well as a chef knows his cheeks from rump and has numerous recipe ideas which include using Victor Churchill Private Selection beef and premium dryaged on the bone Australian lamb.

Noosa River Smokehouse smokes fish from locally caught marlin to King Salmon from the pristine waters of New Zealand’s Marlborough. Marinated anchovies are imported from Italy; fresh seafood is always best quality; ditto fruit, vegetables and flowers which are local wherever possible and delivered daily. Baguettes and sour dough loaves are baked daily. Classic cakes and slices such as frangipani and fruit tarts, cheesecakes and brownies, plus a range of gluten free cakes and treats are made by Vanessa of Noosa Whisk.

The gourmet-style meals-to-go counter has scrumptious ready-to-eat food and just-heat-and-eat prepared meals - all created using seasonal ingredients by head chef Patrick Williams and the kitchen brigade. Catering is also a specialty.

Share in the excitement and sheer buzz of a place dedicated to good food with lunch of say Italian-style pasta with a clean crisp drizzle of Australian olive oil and shaved parmesan; an Indian curry with poppadums and lime pickle; quesadillas; gloriously imaginative salads and so BELMONDOS much more. BYO wine welcome.

Another reason why it’s easy to get hooked on FRESH FOOD Belmondos is coffee. Not surprising given the staff are all MARKET coffee geeks and the company works with growers from NOOSAVILLE the ground up. “Our philosophy to serving good coffee is simple,” says general manager Ryan Taylor. “Thirty per cent 59 Rene Street is attributed to how it’s grown, 40% is how it’s roasted and Noosaville 30% is how it is served.”

Phone 5474 4404 The experienced baristas are completely au fait with the www.belmondos.com 12 single origin Clandestino Roasters’ varieties such as Juana Mamani organic beans from the highlands of Bolivia Open Mon – Fri 9am – and guarantee a consistently well-made cup every time.

5pm Sat 9am – 4pm Extend your new found Belmondos’ coffee addiction by taking home your favourite whole or ground beans.

All major credit cards

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Ginger Factory the ginger café Ginger Café steps up to the plate Now is the perfect time to visit the Ginger Factory after exciting improvements including an extensive upgrade to the cafe.

Warm timber finishes and furnishing complement the new colour scheme while heading the kitchen brigade is Jay Fischer who with his team of three chefs presents ever-changing café-style fare using the best produce grown on the Sunshine Coast.

The menu features hearty winter dishes such as a 200gram rib fillet steak and big mouthwatering steak or beef burgers. On the lighter side are Thai fishcakes, crumbed or grilled barramundi, a crispy Asian salad, and salt and pepper calamari.

On the special’s board expect a winter-warming soup such as pumpkin which is served with ginger damper, also aromatic curries, risottos and pasta dishes such carbonara with prawns.

There’s a great range of local and imported beers and GINGER FACTORY Australian wines and on the first Sunday every month during Yandina winter enjoy free entertainment.

The Ginger Café is open daily for breakfast, lunch, snacks and coffee and is just a hop, skip and a jump from Bliss Ice Creamery, serving Australian-owned Amore Coffee and some very tempting desserts – the latter or course, can be walked off around the Ginger Factory’s beautiful sub-tropical gardens, checking out the retailers at Ginger Town or wandering around the Ginger Factory’s own retail shop with its wide variety of home wares and gifts plus the largest range of Buderim Ginger products under one roof.

There’s free admission and parking at the Ginger Factory in Yandina. A cost applies for tours, rides and school holiday shows.

50 Pioneer Road, Yandina Ph: 5447 8431 gingerfactory.com.au Open daily Breakfast, Lunch, Snacks, Coffee Licensed All major credit cards

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Beef it up...

Buying beef is no mean feat when you consider the options.

If one eats meat, beef is likely the favourite especially if the cut is tender and flavoursome h oweve r, faced

with myriad cuts plus labels and words such as such as grading, marbling, MSA, Private Selection and Wagyu, what delivers on its claims and who can we believe.

Given meat quality is a determined by the breed, age and sex of the animal, methods of feeding such as grain or grass-fed, fattening and much more, Meat Standards Australia (MSA) developed a beef and sheep meat eating quality program designed to take the guesswork out of buying and cooking Australian red meat. It provides an endorsement of quality for graded cuts of red meat indicating product has met quality standards for tenderness, juiciness and flavour.

Locals Pat and Marie Nolan who started with a small retail butchery in Gympie in 1958 soon realised the quality of their end product could be better controlled by working with suppliers and by becoming more involved in the processing and production chain.

Working closely with the Meat and Livestock Corporation (now the MSA), using their state-of-the art highly integrated meat processing plant, the Nolan’s three sons helped pioneer a consumer-based beef system that involved all sectors of the supply chain from paddock to plate from management practices, processing systems, cuts, ageing periods and cooking methods to accurately predicts eating quality for individual beef muscles.

“So now with increased consumer demand for a guarantee of consistent beef eating quality, and at a more competitive price point, it was full steam

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ahead with a second M S A underpinned beef brand, Private Selection,” explains Terry Nolan.

Twelve cuts of beef including fillet, oyster blade and standing rib roast have been certified as MSA Australian graded beef by one major supermarket chain. It believes by having a grading system it offers its customers an independent endorsement of the quality of the beef.

When it comes to the best of the best, Wagyu is on everyone’s lips. Wagyu is made up of two Japanese words - 'wa' meaning Japanese and 'gyu' meaning cattle and was made famous by regions such as Kobe in Japan. It can be applied to meat from any cattle of the Wagyu breed which is genetically predisposed to intense marbling and produces a higher percentage of unsaturated fat than any other breed of cattle in the world. Wagyu is not one breed but four: Black, Brown, Shorthorn and Polled. In Australia, Black Wagyu is predominant.

High quality Australian Wagyu ranges from marbling score 4, through to 9+, the result of a regulated feeding program of a minimum 200 days to 500 days, naturally fed on a mix of healthy feeds including grain, corn, alfalfa, wheat and barley. With the optimum mix of genetic engineering and feeding

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techniques, Wagyu has an exquisitely tender texture, an incomparable rich taste and consistent high levels of marbling. It is the source of many essential vitamins and nutrients and is also healthy, containing high levels of monounsaturated acids and unsaturated fats, including Omega 6 and Omega 3 oils. The great thing also about Wagyu beef is that even though the meat is heavily marbled with intramuscular fat, this type of fat is of the ‘good’ or unsaturated kind.

Beef on the new winter menu at Rock Salt is a Wagyu rump cap. Chef and owner Stuart Webster says the cap is the top part of the rump: “It’s so tasty, tender, full of meaty texture and is 9+ which is the highest fat marbling score in Australia. In my opinion the pure quality of Wagyu is far superior to anything else. With the best quality cut,

marble score and correct cooking method - it's unbeatable.

“I always seal the steak first on a very hot char-grill, then finish it in the oven at 260 degrees for even cooking. And of course always rest meat before serving or slicing.

Currently I serve it with potato rosti, romesco sauce, baby corn, red pepper relish, chives, sour cream plus a jus.”

Whilst premium quality eye fillet and sirloin are fixtures on the menu at Bistro C, executive chef Dayle Merlo says a popular dish has been beef fajitas: “That’s strips of skirt steak marinated with lime and tequila, seared in a really hot pan with red onions, chilli and capsicum, dusted with a bit of ground coriander and cumin, and served in a cast iron pan with warm tortillas, avocado salsa, sour cream salsa plus a leaf salad to the side.

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Shades

Café & Wine Bar

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he welcome mat has gone out to Gareth Doran and Nicholas Spencer who are seasoned restaurateurs and have transformed the old Lazuli Blue into the relaxed laidback Shades Café Wine Bar – a much need addition not only to the Junction but to Noosa – which is actually the Aboriginal word meaning shade.

Gareth and Nick are amazed by support not just for the wine bar with its very well thought-out list of spirits, beers and mainly Australian wines, but also at breakfast and lunch times. Not surprising really as chef Jeanette Taylor who worked at SHADES CAFE Lazuli Blue and before that at Lime, 9 Sunshine Beach Rd. has an incredible Noosa Junction reputation for generous Phone 5448 0055 serves of everything fresh from www.facebook.com/ eggs done every which way, to pizzas, salads, ShadesCafeWineBar seafood, snacks and more. Look out for pork hot dogs – the new taste sensations that are sweeping the US. Additions such as chilli and cheese make them rock During winter Shades is open on Friday and Saturday nights and is the perfect place to drop in before or after the movies, or just ask many Junction traders who are staking out a claim hailing it’s their hot-spot for after work drinks, cheese platters and tapas.

Open Breakfast & Lunch Tuesday-Sunday Evenings Fri. & Sat. Fully Licensed

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 SUSHI MONSTER only tiny. Start with sushi rolls. Choose from tempura prawn and avocado, tandoori chicken, Californian or eleven others all served with ginger, wasabi and wakame on the side. What about dumplings in a soup, wakame salad, miso soup or gyoza which are Japanese-style pan fried and steamed pork. Also incredibly popular are karaage (deep fried chicken) and okonomiyaki kansai fu, a savoury pancake with shredded cabbage and dashi, topped with either bacon or prawns. Rice bowl dishes include teriyaki chicken don, curry rice, gyu don which is beef and onion simmered in a mildly sweet sauce flavoured with dashi or Sushi Monster’s attempt at the “world beating d’onburi”, their salmon avo don. In Japanese the word for excellent is ‘subarashii’. So Sushi Monster.

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Cnr Gympie Tce & Thomas Street Noosaville Phone 5440 5768 sushimonster.com.au Open Lunch & Dinner BYO 7 days a week All major credit cards

Marc Wöhner’s

River Cottage

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

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

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

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

watercress; beetroot sponge, baby beets, hazelnut goat’s cheese, beetroot crisp, puree horseradish; an exquisite tasting mélange of char grilled Mooloolaba prawns, watercress, green apple, tomato, shaved fennel and lemon aioli; Cone bay barramundi, sweet corn and bacon beignet, potato foam, green asparagus, and Banyuls sauce; char grilled Gippsland sirloin, Yorkshire pudding, cauliflower bake, mushroom, and caramelised onion; plus to finish, cheese aficionados will swoon with the selection of Tassie Pyengana farmhouse cheddar; French blue Rochebaron; and/or creamy French Buche d’affinois. Looking for a bigger finale?

Can’t beat a soufflé.

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

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

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

RIVER COTTAGE RESTAURANT NOOSAVILLE 301 Weyba Road Noosaville Phone 5449 7441 rivercottagerestaurant .com.au Open Dinner Mon-Sat All major credit cards except Diners Licensed

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Bistro C

beachside restaurant

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his is the quintessential beach-side bistro, where ever-evolving 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’ lime salt and dried limes which infuse a wonderful flavour into BISTRO C curries.”

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

Phone 5447 2855 Wednesday nights it’s the not-to-be-missed Buena Vista www.bistroc.com.au with Cuban food, drinks, band and of course dancing, while every Thursday it’s a seafood feast. Chilled delicacies including Licensed Mooloolaba prawns, Moreton Bay bug and spanner crab B’fast, Lunch & Dinner remoulade plus Pacific oysters with mango salsa are followed Open 7 days a week by a sizzling pan of seafoods.

All major credit cards

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 beans, using well maintained equipment and having a qualified HARD COFFEE barista who knows BAY VILLAGE intimately what he or HASTINGS ST she is doing.

“Start with exceptional Bay Village beans such the renowned Shopping Centre Campos brand, then the two Hastings Street major steps involved in coffeemaking are the extraction of coffee and Open breakfast, the texturing of the milk. And ultimately the passion and care lunch & coffee 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 ferry NOOSA from the Noosa QUAMBY PLACE M a r i n a , Noosaville or the Noosa Wharf Sheraton hotel Quamby Place wharf to the Noosa Sound Quamby Place to Phone 5449 2255 fully appreciate how Rock Salt BYO $3pp corkage really rocks.

Open Mon - Sat 5.30 All major credit cards

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

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

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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 Links Drive Noosa Heads Phone 5440 3333 noosasprings.com.au/ restaurant 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 TEA EMPORIUM world where “imaginations and the reality were not so far apart, where those who recognise tea as the stylish, sensual Shop 1, and exotic drink that it is, could come out to play.”

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

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

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Aussie bartenders embrace the dark and mysterious...

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ith an exotic crimson appearance and unique flavour, there’s little wonder leading Australian bartenders are expecting blood orange cocktails to be this Winter’s beverage of choice.

2010 Diageo Reserve ‘World Class Bartender of the Year,’ Adam Brewer, said Australian grown blood oranges were the ideal fruit to develop a range of unique cocktails around, with their sweet flavour adding an appealing twist.

“There’s something sexy and exotic about blood oranges and they always add a distinctive element to a cocktail that few other fruits can,” Mr Brewer said. “The delicious citrus fruit blends perfectly with vodka, gin and even scotch whisky to create deliciously seductive cocktails that appeal to a range of tastes.”

Mr Brewer said the colour of Australian grown blood oranges generally varied from deep crimson to almost black, ensuring each cocktail had its own ‘signature,’ “Blood oranges are fantastic to work with in both flavour and appearance and I look forward to seeing this season’s wonderful colour palate,” he said.

“In addition to blood oranges, more traditional orange varieties such as Valencia and Navel are also fantastic cocktail ingredients and look set to once again be a very popular ingredient this year.”

CEO of Citrus Australia, Judith Damiani, said although Australian grown blood oranges are only available from August to October, quality is expected to be outstanding, keeping for up to three weeks in the fridge.

“Australian grown blood oranges are certainly emerging as a popular gourmet ingredient, not only in cocktails, but also in salads and desserts,” Ms Damiani said. “As well as differences in appearance, blood oranges have a raspberry like flavour in addition to the usual citrus notes, making them a truly unique fruit.”

The Jack Sparrow 50ml dark rum 20ml pineapple juice 20ml coconut cream 40ml Blood orange juice 4 dashes of Angostura bitters Method: Add all ingredients to a blender add ice and blend. If you don't have a blender this drink can be shaken.

Pour in to a suitable cocktail glass and garnish with a pineapple frond and grated nutmeg. *Tip: To add just the right amount of ice, fill the glass you intend to drink from and then add that amount to the blender.

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PASTA PRONTO The fundamental success of Pasta Pronto for nearly two decades is simple. Consistently good, reasonably priced, that is value-for money, rustic-style quality Italian food, served with flare and a big smile. No wonder locals and visitors keep returning in their droves to the little slice of Italy at Noosa Junction to eat in or take away.

Andrew and Clare Barry and the team offer a genuine PASTA PRONTO warm and friendly welcome 25 Sunshine Beach Rd. and are passionate and Noosa Heads proud of their food especially the fresh pasta which is Phone 5448 0522 made on the Italian pasta machine every morning using pastaprontonoosa.com only quality natural ingredients. There are no additives or preservatives – that includes the pasta sauces – so you can Lunch Tues - Sun really taste the freshness.

Dinner Wed - Sat Needless to say there’s more than fresh pasta and Takeaway available sauces but try Pasta Pronto for yourself and you’ll see why so many people are hooked. Oh and did we mention the Licensed or BYO movie deal? It’s just the ticket for a great night out.

Mastercard & Visa

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 WAHOO SEAFOOD meticulous about quality RESTAURANT & BAR produce, presentation hence PEREGIAN BEACH the accolades keep coming especially for tuna nicoise at lunch; 4 Heron St, roasted bug tail wrapped in pancetta with fresh Peregian Beach seasoned goats curd, basil risotto, roasted fig, spinach puree and Phone 5448 1491 aged balsamic; and 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 tempranillo Takeaway available which is a good match for seafood. Most wines are available by the glass and Wahoo Ale is the most popular beer. BYO wine is Licensed or BYO 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 Vie for a table on the sunny outdoor terrace and be prepared to linger longer than usual. Not just because the location on Gympie terrace is the pictureperfect spot to watch the world go by, but because the food, wine list and service for brunch, lunch or dinner complements it to the max.

Indoors by the way is equally inviting.

Let’s start at dinner when decisions are most difficult or are they. Should the entree be confit rabbit terrine with carrot and coriander jelly on a pepper biscuit base with apricot puree; or the crispy local zucchini flowers stuffed with bocconcini mozzarella on organic tomato salad and basil?

What about mains of pan grilled fish of the day with cauliflower puree, sautéed julienne zucchini, salted grapes and orange segments; Private Selection prime aged beef hand cut and seared on the char grill; or slow roasted ginger Nolans’ pork belly with pont neuf sweet potato, carrots and zucchini ribbons and ginger wine reduction? One thing’s for certain, room must be saved for Cointreau tiramisu, served in a rich dark chocolate teardrop with orange and cardamom sorbet.

Lazy lunches are a pleasure. Oyster aficionados are always in blue heaven with sublime Coffin Bay beauties and your choice of hot ice with wasabi roe; red capsicum, pineapple, chilli and coriander salsa; or natural with lime. Equally popular are dishes such as tempura soft shell crab, served on a salad of carrot, onion, red capsicum and coriander and a sweet Asian dressing; pan-seared scallops, served with avocado puree, toasted pumpkin and dressed with pumpkin seed oil; and mains of beer battered fish of the day, rustic chips, pureed peas and house tartar; risotto or simply delicious salads such as nicoise with seared tuna.

Weekend brunch is the new big thing on everyone’s taste buds but that doesn’t mean breakfast and lunch lovers are forgotten especially at Blue Angel. In fact this is far more amenable way of satisfying a host of diner’s desires - as long as it’s between 7am and 3pm. Celebrating or not, a glass of Chandon sparkling is recommended to blow away any cobwebs then treat yourself. From Boston baked beans on sour dough toast with a poached egg; French toast infused with orange and topped with sautéed peaches dusted with powdered sugar; Italian, Mexican, Western and vegetarian omelettes; corn cakes; pancakes; big breakfast; and potato rosti with bacon, egg, spinach and hollandaise sauce; to pan grilled Barramundi fillet served with crushed baby potatoes, blistered tomatoes and dill cream sauce; Porterhouse steak, potato fries Swiss mushrooms and cherry tomatoes and aioli; or crab and avocado relish open sandwich served on sour dough with potato fries and aioli.

When it comes to a consistently wonderful fresh food BLUE ANGEL experience you can always count on Blue Angel.

NOOSAVILLE 235 Gympie Terrace, NOOSAVILLE Phone 5473 0800 blueangelrestaurant. com.au Tues-Sunday - Lunch 11.30– 3pm incl 2 courses for $30pp Dinner 6pm -10pm Licensed BYO wine Major cards & EFTPOS

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VIEW on Little Hastings If you haven’t discovered View on Little Hastings Restaurant & Bar, you’re in for a big surprise.

The dining experience is comparable to the best in Noosa thanks to executive chef Michael Jenkins, who has a genuine passion for simplicity yet brings a dynamic element to each dish. From leaning out the window of a castle in Scotland to pick blueberries, foraging for exotic ingredients on northern NSW farms, sussing out farm-fresh and just-caught local produce or plying his craft to perfection in the restaurant kitchen, he is in his element.

“The Sunshine Coast is blessed with amazing produce and whilst there are still many growers and producers to meet, I’m really loving what I’ve found so far,” says Michael, who was the chef/owner of a 100-seat a-la-carte restaurant in Coolangatta for three years, and built a loyal following among diners for his imaginative, yet simple dishes with seasonal ingredients as the heroes.

Michael’s focus is to run View as an intimate restaurant rather than standard hotel restaurant and he’s certainly achieved that in a short time.

Classically trained in French technique, Michael adds to his skills by layering subtle Asian flavours with seasonal produce. For example one of his signature dishes is the inspired chilled mud crab with crispy pork belly, coriander, mint, palm sugar and lime caramel. Similarly twicecooked pork belly with lemon grass and lime caramel, coriander and calamari salad, which Michael says he created whilst working on the Mornington Peninsula. “That was nearly ten years ago, so guess it shows how long pork belly has been in fashion. It has changed slightly since then but the core ingredients, method and long preparation time remain the same. It is essentially a Thai dish that balances the elements of sweet, sour, hot and salty to make a flavour-packed entrée. Some people like it as a main but that much can be a bit overbearing.

It’s best when you’re left wanting more.”

Other entrees that will have you returning time and time again are free-range chicken and walnut terrine with dates, chervil and beetroot that’s really a miniature beetroot meringue and is a taste sensation on its own; a super divine goat’s cheese arancini with a herb cream sauce, rocket and jamòn serrano; Hervey Bay scallops with cauliflower, speck bacon, chives and raisins; and the vegetarian zucchini cannelloni with spiced ricotta, cherry tomatoes, olives and basil.

Amongst the main course recommendations are pan fried snapper fillet with caramelised fennel and leek risotto, burnt butter sauce; confit duck leg with creamed parsnip, eschallots, asparagus tips and pecan crumble; roasted lamb rump with Jerusalem artichoke, braised leeks and brussels sprouts; pappardelle pasta with VIEW ON LITTLE olives, basil, cherry tomatoes, pine nuts and Persian feta; and let’s HASTINGS not forget another of Michael’s signature dishes - pan-fried sage and parmesan gnocchi with toasted almonds and oyster Outrigger mushrooms. His potato preference is desiree.

Little Hastings St. Wines to complement dishes are available per glass or bottle and dessert choices range from steamed lime pudding with Phone 5455 2209 ginger anglaise and banana semifreddo to Kahlua crème 7am-7pm entry via caramel with hazelnut biscotti. Cheeses are served with quince Viewland Drv. paste, Iranian figs and lavosh.

7pm-7am entry via For first timers, Views on Little Hastings Street is located above Little Hastings St. Outrigger’s reception. The expansive Terrace Lounge, adjacent to the restaurant, boasts arguably Noosa’s most spectacular view high above the trees through to a popular surf break.

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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” COSTA NOOSA category. This green bean, ESPRESSO grown in tropical far north Queensland, has a smooth, rich custard and 26 Duke Street chocolate palate with sweet aromas. It is roasted to a Sunshine Beach medium dark and offers satisfaction for the most discerning coffee connoisseur.

Ph: 07 5474 9222 These awards add to two Silvers and two Bronzers won costanoosa.com.au in previous years showing that Costa Noosa Espresso’s attention to quality roasting and premium espresso.

Monday to Saturday This reinstates Costa Noosa Espresso’s ability to 7am to 4pm compete on a national stage with the largest operators in the industry, whilst still maintaining the personal, hands Sunday and public on precision of a boutique roasting house. holidays 7am to 1pm Come and experience the roastery and espresso bar at wholesale enquiries 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 Phone 5474 5571 mooshka.com.au Open 7 days 11am - till late Licensed 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 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; 7-spice chicken ribs; prawn toast; BBQ duck buns; kimchi dumplings; scallop, pork or duck dumplings; wok greens with oyster sauce; coconutbattered 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

rice-crusted 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

EMBASSY XO a clay pot dish with either meat of seafood; while in the bar on Fridays nights, a DJ plays lounge beats from 6pm.

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

Open daily for dinner. (closed Mon) Yum Cha – lunch on Sat & Sun.

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r o s l i o t Oils ain’

When it comes to extra virgin olive oil, things are not always what they claim on the label.

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ot so long ago Australia's olive oil industry mainly consisted of small bit players; harvesting by hand and processing in tin sheds. These days it’s big business but there is a growing seedy undercurrent as skilled operators here and overseas steadily driving the genuine producers from the market by flooding it with low cost, imitation extra virgins, making rich profits whilst undercutting honest producers. Extra virgin olive oil (EVOO) is difficult and expensive to make, and alarmingly easy to adulterate with evidence that not all the olive oil in the bottles matches the claims on the labels.

Wander down any supermarket aisle and witness our growing appetite as well as confusion about what to buy. Extra virgin, pure, natural, light/lite), premium, superior and many with richly illustrated labels suggesting rightly or wrongly picturesque origins in Italy, Greece, Spain and of course Australia.

Pure and light doesn't mean a low-calorie oil. Natural, premium and superior are meaningless. Extra virgin? Maybe it is, maybe it isn't. And those familiar European brands with their bucolic labels might not be reliable sources of quality. Imported olive oils routinely fail laboratory tests whose results belie the claims made for them on the label. Refined olive oil

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are they? frequently masquerades as extra virgin and in some cases is adulterated with seed and vegetable oils. The Australian Olive Association may have succeeded having its code of practice adopted by Standards Australia, however the standard is voluntary so inferior imported oils continue to be sold under misleading labels. Choose an import – take a gamble. In countries that adhere to international standards, the labels in stores show an oil's grade.

Importers are resisting the standard because they can bring oil here and call it extra virgin even though it can be any sort of refined, deodorised or bleached oil. There's a huge perceived market benefit in putting an extra virgin label on it, because it's what people expect and if you want the healthy oil it's got to be extra virgin: the fresher and fruitier the better. That burn at the back of the throat you get when you take a slug of extra virgin olive oil is evidence of the presence of its antioxidant and anti-inflammatory properties.

Understanding the dilemma of the industry implicitly are former olive farmers Adrian and Deb Spelt, who were at the forefront of olive oil production in Australia and realised early on, that much of the socalled extra virgin olive oil from Italy and Spain was not the real deal.

“After the first press and sometimes even the third pressing, chemicals and extraction agents are used to get a return out of the leftover pulp – the result being adulterated EVOO untested through the regularity channels,” explains Adrian who learned the craft of olive pressing in Italy where he also bought a one tonne press for their Olio Bello business in WA’s Margaret River region, which apart from 16,000 olive trees, 2,000 macadamia trees, 1,000 fruit trees and natural bush on 360 acres, had a tasting room and café, became famous on the tourist trail and in 2006 picked up the National Grower of the Year title.

The Spelts upped stumps four years ago and bought Grind on Gympie Terrace in Noosaville. It seemed the natural thing to do, after all Olio Bello’s EVOO was sold around Australia to chefs and shop owners but Noosa was the place they really fell in love with.

Deb & Adrian Spelt from GRIND

Adrian’s excellent qualifications still keep him in good stead as a much sought-after judge for competitions around Australia and needless to say food for both of them is an absolute passion.

Busy buzzy Grind which is BYO and serves breakfast as well as lunch, has its own oil, blended by Adrian and used in many dishes from fried eggs to Asian-style lemon pepper squid. Infused varieties include chilli and lemon plus there’s a range of condiments including chilli jam and chutney. Tastings nights are held on a regular basis and Adrian is always happy to impart his knowledge and of course convince everyone that “EVOO is not a bad fat and extremely healthy for you because it’s full of anti-oxidants and polphiniles. Don’t just think of it for dressing salads or drizzling on food, it’s perfect for cooking. And only buy Australian EVOO as it’s been tested to the letter. Trust me it IS the real deal.”

Lemon Pepper Squid with asian style vegetable slaw & house made chilli & garlic dressing with a drizzle of extra virgin olive oil & lemon.

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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 Cove Coffee Co in Weyba Owners Justin and Road, to find out more.

Michelle Warrick.

“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 LITTLE COVE to your cup all here in Noosa,” say owners Justin and COFFEE COMPANY Michelle Warrick. “Our coffee is only used when it is ready ie, amount of days after roasting depends on the particular beans and roasts. You can take home freshly roasted beans; 205 Weyba Road we supply wholesale customers with roasted beans; plus Noosaville we do contract roasting. That means we use our roaster to Phone 5440 5422 roast your own beans.”

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

Quality organic and fair trade teas are available, light lunch is served and muffins and cookies are all homemade. littlecovecoffee.com.au The space is great for small functions, look out for coffee courses and check out the current belly board art display.

The Burger Bar QUEENSLAND WINNER "FAVOURITE BURGER" 2010, 2011, 2012 Awards by lifestylefood.com.au The reason is simple why burger afficionados 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 THE BURGER BAR burgers too. For those who prefer to eat in, there’s wine, beer Shop 4 & soft drinks. Oh and how about the Thomas Street knife through the burger which sits atop a chopping board, Noosaville so you can navigate your brontosaurus-sized burger in a Phone 5474 4189 more genteel way. You’ll understand when say the JP theburgerbar.com.au Frenchy arrives with Tijima wagyu beef, blue cheese, black pepper, mushrooms, red wine onion relish and lettuce. Or Open 7 Days the Uneedaburger with lamb, bacon, swiss cheese, roasted Lunch & Dinner garlic peppers, hommus, black olives, tomato & lettuce. Ditto Visa & Mastercard Ninja with chicken, teriyaki sauce, wasabi, pickled ginger and kimchi or the Midnight Delight with beef, cheese, smoked bacon, garlic and chilli mayo, fried onions, lettuce & tomato.

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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.

T

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 0411 471 995 info@therolling dolmade.com.au therollingdolmade .com.au Event Catering Private Dinner Parties Gourmet Deli Products Home Delivered Meals

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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 1. Reduce chemical runoff and residues in drinking water, waterways and coastal are 2. Increase the resilience of farms during drought 3. Increase biodiversity

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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.

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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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

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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

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 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.

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

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Palate-popping pearls

What are the tiny translucent pale orange balls that local chefs love to elegantly garnish seafood such as oysters and when popped in the mouth explode on the tongue?

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t’s Yarra Valley Caviar which this year is the result of over 50,000 salmon being individually hand-milked with the result being about 14 tonne of caviar. Included in that is two tonne of a premium line of roe which comes from young salmon that have never been milked before. Milking takes place for four weeks during May. At just three years old, the caviar from the fresh water Atlantic salmon is softer and more palatable – making it effectively the ‘veal’ of the salmon family.

The caviar is taken as it comes from the salmon after milking and simply brined on site at the farm at the base of the Rubicon River, using Murray River pink salt flakes and organic sugar, and packaged in 40g traditional tins.

The reason the caviar is also highly prized is because of the farm’s strict policy of ensuring the fish are treated humanely.

“We naturally anaesthetise our salmon with clove oil and then gently massage them by hand and place them in a recovery pond, before they go back in their earth ponds until the next year,” says general manager Mark Fox. “By timing this precisely, the caviar simply flows out without any unnecessary stress put on our salmon and the result is caviar that is plump and flawless.”

Yarra Valley Caviar products can be found in many of the country’s best restaurants and gourmet delis such as Belmondos Fresh Food Market in Noosaville..

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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 36 NoosaStyleLiving