It was more like a mid-summer’s day than the end of winter when foodies gathered for the IN Noosa Magazine Winter World Feast at IS Tapas Bar. The shining sun, warm air and hum of the river foreshore were the perfect accompaniments for the carefully selected and exotic home-style dishes, all perfectly crafted and matched with scrumptious wines.
Guests were expertly guided through the tapas-style menu by manager Marc Romanella, who shared stories of just how the recipes were found or created. In the kitchen, chef Mat Withers skillfully prepared some of the best street foods from around the world starting with a fresh, light and expertly-prepared Tuna Tartare of Yellowfish Tuna with chives and baby capers that matched beautifully with a light and fragrant Pinot Grigio.
Palates were prepared for Papa’s fiery sambal prawns – a Malaysian-inspired dish not previously seen on the IS menu but one that is sure to be a crowd pleaser! The tasty Mooloolaba prawns had the right hit of hot and were partnered perfectly with Hervey Bay scallops and crispy skin duck just made for the accompanying French Rose.
Perfectly sliced Beef Tataki with a well-balanced dipping sauce created another match made in heaven alongside Mishkaki – a famous East African street dish of bbq meat skewers marinated in herbs, spices, lemon juice, garlic, ginger, coriander & green chilli. This dish was given to IS Tapas Bar by a couple who came to Noosa to renew their vows and choseIS Tapas Bar for their reception. The wife was from Zanzibar in East Africa and shared the recipe for this delicious street food which has been a mainstay on the menu ever since. Matched with the ever-popularRunning with Bulls Garnacha had everyone charging their glasses!
From Africa to Pakistan, the Achari chicken served with tangy pickling sauce was made from a traditional Pakistani recipe given to IS Tapas owner Ian Withers by a young taxi driver in Sydney who wanted to share his mother’s homemade recipe with Noosa diners. Served alongside Lamb Cutlets drizzled with Pedro Ximinez black sherry, muscatels and pine nuts and washed down with a superb Grenache/syrah/mataro blend from the Barossa.
Everyone found just enough room for the Spanish churros served with vanilla bean ice-cream and chocolate ganache to finish. Delicioso!
(diced yellowfin tuna with chives & baby capers)
La Maschera Pinot Grigio (SA)
Papa’s fiery sambal prawns
(traditional Malaysian sambal udang served with Mooloolaba King Prawns)
Scallops & Duck
(Hervey Bay scallops on the half shell topped with crispy skin duck & chilli jam)
La Vieille Ferme, Cotes Du Ventoux Rosé
(Sliced rare beef with soy, sesame, honey & lime dipping sauce)
(East African street dish of bbq’d meat skewers marinated in herbs, spices, lemon juice, garlic, coriander & chilli)
Running with Bulls Garnacha (SA)
(drizzled with Pedro Ximinez black sherry, muscatels & pine nuts)
(homestyle Pakistani dish with pan-fried chicken pieces in a tangy pickling sauce)
Chaffey Bros ‘La Resistance’ Grenache/Syrah/Mataro (Barossa Valley)
Spanish churros served with vanilla bean ice-cream and chocolate ganache.