Food Bites

What's cooking and who's hot

on Tuesday, 08 Mar, 2016


At 6’4, Danish born Andreas Nielsen cuts an imposing figure in the kitchen, even when he’s not holding a knife. Having held positions as Executive chef on Brampton Island in the Whitsundays and Executive chef of Spirit hotels The Waterloo Hotel Newstead, he has tried his hand at many different cuisines. Returning to Denmark in 2012 and 2013, Andreas explored the Nordic Kitchen food scene before returning to Australia in 2014 as Executive Chef for Brisbane River Grill and Emirates.

With a focus on creating honest, simple food using the finest locally-sourced produce, Andreas has aspirations to introduce fresh menu ideas and creative concepts toPeppers Noosa.


Speaking of new chefs, Josh Smallwood has been promoted to Head Chef ofRickys Riverfront Bar and Restaurant after spending five years as Sous Chef underBraden White who has moved on to a new venture,The Apo, in Brisbane. Josh comes with a wealth of experience, hailing from Victoria where he was Head Chef at The Boathouse Mooney Ponds for five years. Alongside Restaurant ManagerDavid Jouy, Josh launched Rickys brand new menu in February which focuses on Mediterranean–style seafood with fresh flavours driven by local ingredients. Rickys underwent a major refurb in Feb and is now looking even better than ever.


Locale’s new Head Chef, Andy Davies (ex-Bondi Trattoria) has been heading up the kitchen since October and is loving it! Originally from WA, this talented chef has adapted to the Noosa lifestyle nicely. Restaurant Manager, Rio Capurso also tells us they will be announcing an exciting partnership with the Noosa Long Weekend very soon. So keep your ears to the ground folks!


The newest addition to our vibrant restaurant scene in Noosa is national franchise,Squires Loft, who have been specialising in steaks for over 20 years. They put their success down to their special sauces, bastes and custom-built grills that create “an incredible taste profile’. Their top quality beef is primarily sourced from the lush pastures of Gippsland, Victoria. With 16 restaurants across Australia and Koh Samui, they must be doing something right! Opening Easter Weekend, definitely worth a look!


The official party central for the Noosa Festival of Surfing will beCafé le Monde. Open from breakfast until late, the team will be serving up live music with a dash of delicious on the side. For the full party programme stay tuned to their facebook page or visit


Meanwhile upstairs and filling the void left by the closure of berardo’s on Hastings St isEl Capitano – a cool, coastal hangout with artisan pizzas, stunning sides and cool beats. Brought to you by the team behindCafé le Monde and Belmondos – the boys know what they are doing and they do it well! The hand-crafted, organic sourdough pizza undergoes a 72hr fermentation process to deliver a base that is full of flavour and just the right amount of crunch and chew! Topped with locally-sourced ingredients and a good range of sides and washed down with the appropriate beverage will have you screaming “Ahoy there” before you know it! It’s worth a visit just to see The Kraken mural adorning the walls.


Also inspired by The Kraken is Dukes burgers and Gelato Bar in Sunshine Beach. Their spicy sea monster is crispy calamari served with chips and chilli mayo and available in two sizes.


Fiona’s Fancies are making some awe-inspiring cakes with all manner of chocolate cake decorations, gold leaf and irresistible macarons. Just in time for Easter, Fiona will be crafting her fabulous Easter Egg macarons, which taste as good as they look. Not to be outdone, Fiona’s savoury pies warrant a mention, with a new addition of slow braised Osso Bucco using Kunara Organic veal and all butter puff pastry. Yes, please!


Tin Can Island Productions were recently in town filming a series of 10 short films showcasing Noosa as part of a series of Australian adventures, all with a focus on wildlife and luxury food experiences. Kanu Kapers were invited to show them Noosa's lakes and waterways, while chef Matt Golinski prepared a gourmet food experience on their return. Matt andSlow Food Noosa President Erika Hackett treated their guests to superb bbq of Tin Can Bay prawns with lychees, macadamias and finger limes dressed with chilli, lime, galangal and coriander. By all accounts the crew said it was “the best dish they'd had in all their filming around Australia”. You might catch the clip the Tourism Australia's website, as well as the Mr & Mrs Smith website. Well done Matt, go local!


As if Kim and Jason Lewis from Cooloola Berries won’t be busy enough with the 2016 strawberry season nearly upon us, the third-generation farmer and his wife have planned a range of awesome activities and events at their Wolvi farm. From fruit bottling & jam making sessions (9am every Friday and Saturday, May - December); food photography, writing & styling workshop (18 May); to a four-course Farmers Lunch with matched wine masterclass and farm tour (21 May); and Paella in the Paddock (28 May), there will be something for everyone. You might just need to pitch a tent onsite for a few weeks! Kim will be representingSlow Food Noosa as part of theSlow Food Australia contingent heading toTerra Madre/Salone del Gusto in Italy at the end of the year. Alongside Kim will beDr Sarah Lantz fromBuchi Kombucha;Georgie McKeown fromFresh Box and chefBraden White.


Experience the undiscovered flavours of Sri Lanka’s North East with Peter Kuruvita as he takes you on a curry journey featuring the remarkable flavours and dishes of this stunning region. But be quick! The event is on Thursday 10th of March from 6.30pm-10.30pm at Noosa Beach House.

If you miss that event, don’t despair! IN Noosa Magazine and Noosa Beach House invite you to join us for a four course lunch crafted by Peter Kuruvita with matching wines. Tickets for the 8 April event will sell fast so be quick! For bookings contact Amy on 5449 4771.


The IN Noosa Magazine and Organika organic and biodynamic wine tasting event was a huge success with lots of interested people keen to understand more about the benefits of seeking out a tasty and healthier option for their favourite tipple. Harii Bandhu added to the atmosphere with ownersDavid and Gayle keen to share their well-researched favourite drops. Cheers to that!


Iconic pizza shop and meeting place, Zachary’s on Hastings St has upped stumps and moved across the road to shiny new digs in the Seahaven Resort. The place is looking great and serving its traditional favourites in a high class but funky atmosphere. Word is that the old Hastings St site will become “ZAC’S BURGER BAR”, due to open mid-March.


Traditionally available only in months containing the letter “R”, crabs are at their seasonal peak in the months of February and March. To celebrate,Sails Restaurant Head ChefPaul Leete will be serving up mud crab BBQed and dressed in a browned garlic butter, perfect with crisp sweet Pinot Gris; local Watermark soft shell mud crab that is fried salt and pepper style with a green mango salad; and Fraser Island Spanner crab meat served in a Maryland style crab cake with Sriracha mayo… sounds scrumptious!

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