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Name Jason Jones Position Chef / Owner Restaurant Bandita Mexican Cantina & Bar How/why did you become a chef? I became tired of meat-and-three-veg as a kid, so my older sister who is 13 years older than me (and also a cook), inspired me to explore beyond the basics. Sadly, she passed away

To celebrate the 10th anniversary of not one, but two, businesses is not a common occurrence so to mark the occasion for both Locale and IN Noosa Magazine they are reuniting for a divine afternoon commemorating a decade of decadence, Tony Cox peruses what’s on

Often in life the path forward is marred by obstacles and challenges. John Caruso learns that following your heart can sometimes end with a standing ovation. We sit on the deck at Lucio’s Marina, the Noosa River sparkling in the morning glow of a stunning winter’s

Unleash your inner wine connoisseur and embark on a sensory journey without leaving your seat! Park & Cove is bottling the Witches Falls winery experience and bringing it to Noosa. Hailing from the Gold Coast Hinterland all the way to Noosa Heads, unearth the best of

The annual Gympie State High School Paddock-to-Plate dinner was another triumph with Matt Golinski working alongside the next generation of producers and chefs, as Deb Caruso discovers. The future of agriculture and hospitality looks bright if the students of Gympie State High School are any indication. Working

Cavolo Nero and Ricotta Rolls with Nasturtium Vinaigrette Makes 20. Ingredients: 20 cavolo nero leaves 400gm firm ricotta 100gm parmesan, grated 3 eggs 2 tsp rosemary, chopped Salt and pepper 20 nasturtium flowers 50ml lemon juice 1 tsp Dijon mustard 100 ml olive oil Method: Mix together the ricotta,

Head Chef Graham Waddell from Relish Restaurant at Noosa Springs Golf & Spa Resort, gets a twinkle in his eye when he talks about the abundant fresh produce available in the Noosa region. Melanie Rosettenstein gets dished the details on the importance of fresh produce

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