Food bites!

Who's HOT? What's happening?

by @JohnCaruso on Wednesday, 05 Oct, 2016

New kids on the block:

It’s been a busy few weeks in the Noosa foodie scene with lots of new kids on the chopping block!

Bordertown BBQ and Taqueria has arrived on Gympie Tce so fans of their American style grill can enjoy a margherita (or four) on the Acapulco Deck overlooking the Noosa River. Brought to you by some of the same people responsible for some of Brisvegas’ best including The Bowery Bar, degustation restaurant The Buffalo Club, and even The Zoo - Cam Birt, Dan Bechly, and CC! With Padre Coffee and Sky Room brew from Pomona’s Brouhaha Brewery amongst the drinking delights from morning to night; and a menu that is definitely delicious and packs a lot of pleasant surprises.

CHOW TIME!

Dumplings to die for are the staple offering at Mr Chow, Noosa Junction’s latest food offering. But it’s not all about the dumplings with a good range of Bahn Mi rolls; Asian Tacos; buns; salads; popcorn chicken and more! Don’t miss the 10am-3.30pm weekend Yum Cha and keep your eye out for when the Friday Nite Bites are on offer with $5 dumplings. The brainchild of Ben Brodie and his brother, it is definitely worth whiling away a few hours while you work your way through the menu!

BRAVO BUDDHA

Now and zen a new bar comes along that refines an evening out. Noosa’s newest hotspot Buddha on Hastings with its Asian-inspired fitout created by Noosa’s own award-winning Di Henshall and a mouthwatering new menu created by Chef Joo, formally of Embassy XO; has struck a chord with locals thirsty for a vibrant and classy gathering place to drink, dine and lounge. Noosa’s first ever food-focused, late night lounge will be open for lunch from Wednesday to Sunday; and seven nights a week for dinner, with an emphasis on share plates and plenty of Asian-inspired cocktails.

FRIENDLY FARE

Another new kid on the block is The Terrace Noosa which is filling the gap left on Thomas Street when Mad Megs relocated around the corner next to Little Humid. This dog-friendly internet café offers a delicious range of breakfast and lunch dishes from 6.30am to 3pm daily.

DRINK AND TINKER

If you prefer to dine, drink and tinker alongside two wheels rather than four-legged friends, Moto in the Noosa Junction has the answer. With custom bikes, craft beer, food and coffee from 6.30am to 10pm to Sunday; it offers something for everyone. As far as the bar aspect goes, local craft beers and a focus on only the very best gin and rum make for an interesting and delightful journey of discovery.

BEACHY VIBE

Peregian Beach Hotel has really taken on a vibrant, relaxed and funky beach vibe thanks to the experience and hands-on management of Sam McGrath and Kylie Plunkett. Not only is the interior fresh and light but the menu is about to have an overhaul too with new Head Chef Matt Holt, who was in charge of the kitchen at Café Le Monde for ten years. He will bring his tradeark approach to creating simple, fresh dishes with an Asian twist. If the food we “had” to sample for our upcoming wine lunch is any indication, then you are all in for a treat!

DON’T MISS

IN Noosa Magazine is proud to be partnering with the Peregian Beach Hotel for its Spring Wine Lunch which promises to be a fun foray into food, fashion and fabulous Tasmanian wines! Four courses with matching wines and a fashion parade all for just $68. Friday 14 October from 12 noon. Bookings Essential on 5448 3111.

POSITIVE ALTITUDE

Much-loved chef Matt Golinksi is preparing to open the first “Matt-Golinski-inspired” restaurant at the new Altitude on Montville resort. Every element of the 80-seat restaurant has been overseen by Matt so it is no surprise that the menu will feature his trademark commitment to using seasonal, fresh and local ingredients. The resort is scheduled to open later this month and Matt is looking for staff to join his team. Message us on the IN Noosa Magazine facebook page if you are interested.

Masterchef 2016 runner-up Matt Sinclair served up a two-night treat to fans at Wood Fire Grill alongside mate and Head Chef Jeremiah Jones. The former coffee roaster at Little Cove Coffee credits Jeremiah and General Manager David Juoy with encouraging him to go on the show. He recently launched his food stand Ten Piece Cutlery at Brisbane’s Eat Street but has vowed to return to Noosa soon.

BOHO

The new owners of much-loved Bohemian Bungalow in Eumundi, Ned and Selda Nolan, have wasted no time putting their stamp on the funky venue. Ned has been meeting local producers to source the freshest ingredients as well as cooking alongside head Chef Dave Mackintosh. The installation of a smoker and the first Smokey Sunday Session was a huge hit with the locally-produced meats and even the side salads taking on another element! We’re loving the creative and delicious use of camel milk from Beerwah’s Qcamel in coffees, cakes and desserts – and can certainly vouch for how good the camel milk panna cotta is! Opening hours have changed with Wednesday to Saturday, 8am-11pm and Sunday 8am to 6pm and the Eumundi courtesy bus is always on hand to help you out if you enjoy a few too many beverages… who can resist?

MPERIAL HOTEL

Also in Eumundi, Imperial Hotel Functions Manager Jack McKenzie (ex Trios on the River) and Head Chef Andrew Strange are playing an active role in the transformation of the hotel since new owners took over a few months ago. They have some exciting things planned for the menu, the artwork within the hotel and how to best utilise the various on-site venues. Watch this space!

FESTIVAL OPERATORS

Tourism Noosa has granted creative services and events business Under One Roof the licence to operate the Noosa Food & Wine Festival from 18-21 May 2017. With experience across national and international festivals including Melbourne Food & Wine Festival, Grampians Grape Escape and Flavour Exchange Victoria, Under One Roof will work to develop further partnerships for hosting chefs, creating events and providing a Festival hub to develop and deliver a sustainable future for the Festival, which will expand in 2017 to a four-day event. It will continue to showcase some of Australia’s best chefs and Queensland produce across a diverse program of events in the Noosa region.

A SMART ROAST

It’s been a busy time for Padre Coffee Noosa after launching into the Noosa marketplace and partnering with, training and mentoring local restaurants and cafes to serve up their world-class brew. The team’s other arm of the business has also been taking off with Roastiq.com.au flying in baristas from around Australia to learn more about how to create the perfect brew using their all-in-one roasting tool. Intrigued? Visit www.roast1q.com.au to find out more.

Delicious winners!

The delicious. Magazine’s Produce Awards saw a new approach to the nomination process with the country’s top chefs and restaurateurs nominating the passionate producers they work closely with in the Earth, Dairy, Paddock and Sea categories.

Congratulations to the Queensland winners who are based on or near the Sunshine Coast and include: Barambah Organics; Woombye Cheese Company; Cooloola Berries; The Lime Caviar Company; Bendele Farm Organic Poultry; and Peachester Farm. Cedar Street Cheeserie has received two state awards which is really something for cheesemaker and musician Trevor Hart to blow his trumpet for!

Note: Just after we went to print the national winners would have been announced so check our Facebook page for updates.

HAT’S ON AND OFF

According to The Good Food Guide Editor Callan Boys, “service” was the leading factor letting down most regional restaurants and on the Sunshine Coast, with only Montville's The Long Apron and Noosa’s Wasabi retaining their two hat status. One hat went to Locale; Noosa Waterfront & Bar; Ricky’s River Bar & Restaurant; and Spirit House, Yandina with other local restaurants scoring a 14/20 to be included in the Guide were Bistro C; Embassy XO; Noosa Beach House; Noosa Boathouse; Pitchfork; Rock Salt; Sails; Season; Thomas Corner Eatery; Whisky Boy; and Wood Fire Grill. Well done to those venues striving to continually excel.

Note: The Long Apron’s executive chef and General Manager of Spicers Clovelly Estate Cameron Matthews was incorrectly captioned in the travel story in our winter edition. Apologies from the Gremlins.

WASABI COOKING SCHOOL

Never one to rest on her laurels – or her hats – Wasabi Restaurant & Bar owner Danielle Gjestland has recently launched The Cooking School Noosa and Ibento Boutique Event Space.

Classes include Contemporary Japanese, Classic French and Modern South East Asian, with workshops on topics including French Patisserie, Artisan Bread Making, Preserving and Pickling, Tea Appreciation and other speciality techniques hosted by chefs from Wasabi and from around the country.

Also in the works is a product range featuring produce from Honeysuckle Hill, the kitchen garden in Pomona; with ingredients hand crafted in the Wasabi kitchen and specialist products exclusively imported from Japanese artisanal suppliers.

Long time Head Chef Zeb Gilbert has recently joined as a partner in the business and Executive Chef across all the venues.

French Revolution

The French Patisserie class at The Cooking School Noosa with Master Patissier Eric Pernoud from Maison De Provence in Cooroy has already sold out! But never fear, there are more planned in the coming months. If you really fall in love with it and discover you have a rare talent, why not make an offer to buy Eric and Francoise’s bustling café restaurant? The couple have decided to place the popular slice of France on the market in pursuit of a simpler life with their two adult children and eight-year-old triplets! I’m sure there will be a revolt when they leave!

THREE’S A CHARM

Miss Moneypenny’s has again been nominated for Regional Bar of the Year for the 3rd year running – that’s every year since it opened AND WON in 2014! Madeleine White is also in the running for Rookie of the Year. Winners will be announced on 20 September so you know where they will be celebrating - or drowning their spirits.

SUNSHINE ON A PLATE

Peter Kuruvita will share the fresh flavours of local produce in a new six-part series on SBS called Coastal Kitchen. He will meet with passionate local food producers from the Glasshouse Mountains to Gympie before heading back to the Noosa Beach House kitchen to create dishes using the rich bounty of ingredients he discovers.

DON’T MISS!

PADSTOWS FIRST BIRTHDAY

Celebrate Padstows first birthday with Emma, Grant and the team on Friday 18 November from 2-5pm with live music from Christian Patey and great beer, cocktail and tapas specials. Book your table on 5447 5413.

ORGANIKA

Sam Statham from Rosnay Wines was the guest of honour at Organika showcasing his award-winning wines. Attendees learned about Sam's passion for organic and biodynamic farming and were given the opportunity to sample the Garage Wine No 1 Cabernet Sauvignon 2014 which was recently awarded the Organic Wine of the Year. The wine is strictly limited and available until stocks last at Organika.

HEAVEN SENT

Noosa Wine Cellars are the first in Queensland to stock the divine and decadent Cuvee Chocolate – handmade in Melbourne by Australia’s number one Chocolatier and pastry Chef Deniz Karaca. The hand crafted premium pure chocolate bars can be paired with wine without compromising either. Seriously into that!

SEBEL STYLE

It was a sophisticated soiree worthy of a Bond movie when Miss Moneypenny’s catered for the Sebel Noosa refurbishment party. Signature orange goblets sparkling with Veuve Clicquot; platters of Moneypenny’s famed antipasto and seafood; ambient lighting, poolside musicians; and a dancer inside a transparent ball floating on the pool all contributed to celebrating the $1.5 million interior facelift of the popular 4.5-star resort on Hastings Street.

IN other news….

London recently hosted the UK’s first naked restaurant which attracted 46,000 bookings for its three-month run over the English summer. Bunyadi encouraged customers to disrobe while eating ‘naked’ organic food served by nude staff with Bunyadi's designer and manager, Ignacio Jimenez Blanco, reporting that about 80% of diners stripped off during trial runs (it's totally optional). Watch this space to see where it will ‘pop-up’ next.

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