a product message image
{' '} {' '}
Limited time offer
SAVE % on your upgrade

Page 1

GourMAY GUIDE

EAT LOCAL MONTH 2020

1


Calendar of Events Monday

Tuesday

Wednesday

Thursday

As the Gympie region’s official Food Ambassador, I’ve had the privilege of discovering some of the best seafood, beef, pork, lamb, poultry, dairy, fruit, vegetables, nuts, oils and associated products you will ever taste, right here in the Gympie region. Driving through the pristine countryside, the car laden with fresh produce, en-route to a local event or perhaps to enjoy a few nights’ R&R in one of the region’s many accommodation houses is the definition of happiness. Then there are the cafes and restaurants to explore. Don’t forget to tell them that Matt sent you! Eat well! Matt Golinski, Gympie Region Food Ambassador

4 5 12 19 26

Mary Valley Rattler Recipe Competition p8

Thanks to IN Noosa Magazine for including our Gympie GourMAY program in its autumn edition! Grab a copy in Noosa or read online at www.innoosamagazine. com.au and listen to the Conversations in Noosa podcast with local producers, chefs and more on www.innoosamagazine. com.au.

6 13 20 27

7 14 21 28

Mary Valley Rattler Tasting Train p8

Gympie Town Centre Growers Market p9

Mary Valley Rattle Picnic Train p9

Mary Valley Rattler Tasting Train p8

Gympie Town Centre Growers Market p9

Mary Valley Rattle Picnic Train p9 Slow Food Noosa Trail p14

Gympie District Sh p16

Mary Valley Rattler Tasting Train p8

Gympie Town Centre Growers Market p9

Mary Valley Rattle Picnic Train p9

Mary Valley Rattler Tasting Train p8

Gympie Town Centre Growers Market p9

Mary Valley Rattle Picnic Train p9


Thursday

Friday

2 9 16 23 30 Saturday

3 10 17 24 31 Sunday

Cooloola Farm Trail p4

Cooloola Farm Trail p4

Mary Valley Country Degustation p6

Big Rosella Festival p6

The Hundred Club Eat Local Showcase Dinner p11

Tin Can Bay Seafood Celebration p12

Tin Can Bay Seafood Celebration p12

alley Rattler Train p9

Mary Valley Farm to Table Lunch p14

Gympie District Show p16

Paella in the Paddock p12

ood Noosa Snail 14

Gympie District Show p16

Gympie Messmate Park Tour p17

Paella in the Paddock p12

e ted

at

7 14 21 28

alley Rattler Train p9

e District Show

alley Rattler Train p9

alley Rattler Train p9

8 15 22 29

Dinner Under the Stars p16

Gourmet & Grooves p19

Around the World at the Rattler p17

Paella in the Paddock p12

Paella in the Paddock p12

Mary Valley Farm Trail p19

Goomeri Pumpkin Festival p23

Gympie Gold Regional Produce 5 Chef’s Dinner p21

Paella in the Paddock p12


COOLOOLA FARM TRAIL Saturday 2 May and Sunday 3 May Welcome to the Cooloola Farm Trail, part of the Gympie and Noosa regions. Pick your ideal farm gate destination, meet producers and learn more about their product direct from the farm. Cost: Free Time:

9:00am to 4:00pm

Where:

Noosa Black Coffee, Kin Kin. Visit noosablack.com or phone 5485 4638.

Cooloola Berries, 856 Tagigan Road, Wolvi. Visit cooloolaberries.com.au or phone 5486 7512.

Purity Essential Oils, 428 Tagigan Road, Wolvi. Visit purityessentialoils.com.au or phone 0408 910 420.

Lindols Macadamias, 1565 Tin Can Bay Road, Goomborian. Visit lindols.com.au.

Biofields Organics, 1476 Tin Can Bay Road, Goomborian

Rossmount Nursery and Rural Retreat, 26 Burns Road, Ross Creek. Phone 0423 775 401.

Information:

Contact farms via website or facebook, or call Kim on 5486 7512.

Please wear closed in shoes, bring a hat and sunscreen, and respect the family farm you visit.

4


ZUCCHINI AND BRIE TART by Chef Matt Golinski 250gm plain flour

200ml cream

125gm unsalted butter, diced

2 tbs chopped parsley

50ml cold water

75gm parmesan

500gm zucchinis, sliced 2mm thick 3 eggs

1 block Kenilworth Brie, sliced into 5mm slices

3 egg yolks

Salt and pepper

Put the flour and butter into a food processor and blend until it resembles fine breadcrumbs. With the motor running, add the cold water and mix until the dough just comes together. Wrap in plastic wrap and rest for 30 minutes. Roll the pastry 5mm thick and line the base of a 22cm flan tin. Prick with a fork and chill. Line the pastry with baking paper and blind bake until cooked through.

Whisk together the eggs, yolks, cream, parsley and parmesan and season with salt and pepper. Pour ¼ of the egg mixture into the tart shell. Lay the slices of zucchini overlapping in circles to form a single layer. Pour over another ¼ of the egg mixture and repeat with the zucchini, finishing with a layer of the eggs. Lay the brie slices in a pattern on top of the tart and bake for 25-30 minutes at 160°C.

5


MARY VALLEY COUNTRY DEGUSTATION Saturday 2 May Mary Valley Country Themed Degustation Dinner – French Chef Aanat Abdelhak – 7 delectable courses perfectly paired with 7 tantalising wines. The dinner highlights wines and features farm-to-table local Mary Valley Country produce. Our feature chefs will be presenting a variety of sensational and contrasting flavours on the night and the evening is complete with entertainment. Cost:

$96 per person including wines

Time:

Commences at 6:30pm

Where:

Kandanga Country Club, 4 Bowling Club Road, Kandanga

Information: Bookings essential. For more information and bookings phone 5484 3253 or email admin@kandangacc.com.au

BIG ROSELLA FESTIVAL Every Sunday Come along to the annual one-of-a-kind festival and celebrate the all things Rosella, showcasing Rosella (Hibiscus) fruits. You’ll see more than 3,500 Rosella plants ready for picking. There will be farm walks/tours, cooking demonstrations with our own CC and chefs using ‘straight from the farm’ produce, CC’s Kitchen’s Fine Food Products and Petersen’s Farm produce available for sale. Local producers, plants, coffee and food stalls, music and raffles.

6

Cost:

$7.50 per person, children under 12 free

Time:

9:00am to 4:00pm

Where:

Petersen’s Farm, 2 Reilly Road, Woolooga

Information: Bookings essential via www.ccskitchen.com.au, CC & Greg Petersen on 0411 624 648 or email cc@ccskitchen.com.au. Bring a hat, sunscreen, walking shoes and a healthy appetite. No smoking or dogs please.


ROSELLA SLICE by CC from CC’s Kitchen Rosella topping:

Base:

500gm Rosella fruits

1 cup self-raising flour

½ cup lemon juice

1 cup desiccated coconut

395gm (can) condensed milk

½ cup caster sugar 125gm unsalted butter, melted

Deseed Rosella. Separate calyxe / petals and seeds. Put seeds in a small saucepan, add water enough to cover the seeds. Boil seeds for 20 minutes then strain liquid. Put Rosella calyxe and strained liquid in a sauce pan and cook in medium heat until calyxe becomes soft.

Bake for 15 minutes or until lightly browned.

Preheat oven to 180°C. Grease an 18cmx28cm slice pan. Line the base and sides with baking paper.

Chill in the fridge for at least 2 hours. Then serve cut into pieces.

Combine the flour, coconut and sugar in a bowl. Stir in the butter; mix well. Press evenly over the prepared pan.

Combine the rosella pulp, condensed milk and lemon juice in a blender. Pour the rosella mixture over the hot base. Bake for a further 15 minutes or until just set. Cool in pan.

Best served with a scoop of ice cream (bit naughty but nice!!) ENJOY!

7


MARY VALLEY RATTLER RECIPE COMPETITION Monday 4 May Join our competition to find the best savoury and the best sweet scone. The winning recipes will be served as our Station made scones in our cafĂŠ. Sunshine Coast Foodie Martin Duncan knows a thing or two about scones as the host of Sconetime and will be our guest facilitator for this event with proceeds going to a local charity. Winners in each category receive prizes worth more than $250, including event tickets, a cafe voucher and naming rights for the station made scone. Get baking and be part of the Rattler history! Cost:

$10 per person (morning tea only), $15 per person per category entry fee (includes morning tea)

Time:

10:00am to 12:00pm

Where:

Historic Gympie Station, 10 Tozer Street, Gympie

Information: Visit maryvalleyrattler.com.au for information and to register or phone 5482 2750.

MARY VALLEY RATTLER TASTING TRAIN Every Tuesday Embark on a culinary journey through the Mary Valley on the vintage RM76 railmotor every Tuesday. Hop on board and learn about the food bowl that is the Mary Valley. Enjoy a tasting plate on board featuring local fare and a grazing style lunch served at the heritage Amamoor Station.

8

Cost:

$99 per person including beverage of choice

Time:

11:00am to 2:00pm

Where:

Historic Gympie Station, 10 Tozer Street, Gympie

Information: Book online at maryvalleyrattler.com.au/buytickets/ or phone 5482 2750. For group bookings, please contact info@maryvalleyrattler.com.au.


MARY VALLEY RATTLER PICNIC TRAIN Every Thursday Discover the romance of the railway through the scenic Mary Valley. Pack your own picnic or enjoy a picnic pack prepared by our Chef from the Platform No. 1 Café before heading back to Gympie. Cost:

See the website for pricing and availability

Time:

11:00am to 2:00pm

Where:

Historic Gympie Station, 10 Tozer Street, Gympie

Information: Book online at maryvalleyrattler.com.au/buy-tickets/ or phone 5482 2750. For group bookings, please contact info@maryvalleyrattler.com.au.

GYMPIE TOWN CENTRE GROWERS MARKET Every Wednesday Enjoy a relaxed shopping experience at a true grower’s market right in the heart of Gympie. This boutique farmers market features produce and products grown and produced in the Gympie region. Cost: Free Time:

8:00am to 12:00pm

Where:

Gympie Town Centre

Information: gympieregionalproduce.com.au

9


POLENTA CRUSTED PRAWNS AND OKRA WITH ROASTED ROSELLA KETCHUP by Chef James Barnden from Charlie’s Hotel 16 green prawns, tails peeled (Tin Can Bay prawns are best, try North Queen Seafoods)

100ml good mayonnaise

150gm okra halved lengthwise (available from local producers including Petersen’s Farm and Dagun Growers Market)

50gm macadamia, toasted, lightly chopped (from local producers such as Lindols Macadamias)

500gm mixed eggplant

20gm dried Rosella (from CC’s Kitchen)

250gm polenta

Pepper

2 eggs (prefer grass fed Gympie region eggs)

Mint leaves to garnish

2 drops lemon myrtle oil (grown locally by Purity Essential Oils)

150ml Cooloola Milk

Micro amaranth to garnish (grown locally by Pure Living Microgreens)

150gm flour

Sliced chilli to garnish

20gm plus extra bacon salt (from local producer Piggy in the Middle)

Olive oil Oil for frying

Rosella Ketchup: 200gm fresh Rosella fruit, seed removed (from Peterson’s Farm and CC’s Kitchen)

100ml apple cider vinegar

125gm caster sugar

4gm salt

6 cloves 125gm glucose

10

120ml water


THE HUNDRED CLUB EAT LOCAL SHOWCASE DINNER

Preheat oven to 180°C. Place all the ketchup ingredients into a saucepan and bring to the boil. Cook for 5 minutes then remove from heat to cool to room temperature.

Friday 8 May

Place ketchup into a blender and puree until smooth. Mix the mayonnaise and the lemon myrtle oil together and set aside with the ketchup.

Join chef James Barnden for a three course roof top dinner at Charlie’s Hotel. Dine under the stars on a menu showcasing the best of Gympie region produce and enjoy live music.

Cut the eggplant into thick slices, toss with olive oil and a sprinkle of bacon salt, spread onto a baking tray and cook for 10 minutes in the oven or until soft. Heat oil for frying to 180°C (about 2cm in a large fry pan, or a deep fryer full if you have one). Beat the eggs and milk together into a bowl, place polenta and 20gm bacon salt into another bowl, give a quick mix and place the flour in another one.

Cost:

$120 per person

Time: 6:00pm Where:

Charlie’s Hotel, Nash Street, Gympie

Information: Booking essential. Phone Charlie’s on 5482 1119.

Dredge the okra and prawns first into the flour, then into the egg mixture then finally into the polenta. Fry the prawns and okra in batches once the oil is hot enough (use a digital thermometer to check the temperature if you have one, or dip a wooden spoon or skewer into the oil, if it bubbles, its ready) cook until golden, remove carefully once cooked and sprinkle with extra bacon salt while still hot. To plate up, place the eggplant randomly over your platter, then the okra and prawns, dollop the mayo and ketchup around the platter. To finish, sprinkle the dried Rosella, macadamias, mint, chili and amaranth.

11


TIN CAN BAY SEAFOOD CELEBRATION Saturday 9 and Sunday 10 May The coastal hamlet of Tin Can Bay is our best kept secret for fresh local seafood. With family owned trawlers, boat-to-retail outlets and a range of dining options, we invite you to spend the weekend and enjoy a great range of seafood. Various events throughout the weekend, including Mother’s Day Seafood Lunch. Information: Visit facebook.com/TinCanBaySeafoodCelebration for more information.

PAELLA IN THE PADDOCK Every Sunday On Sunday afternoons, Jason gets out his big paella pans and cooks up a feast while live music plays in the background. Local and seasonal paella features Spanish spicy chorizo sausage from Southern Cross Smallgoods, served with salad and bread. Cost:

$15 per person

Time:

1:00pm to 4:00pm. Full cafe menu available all day. Farm gate open 8:00am to 5:00pm daily

Where:

Cooloola Berries, 856 Tagigan Road, Wolvi

Information: Bookings recommended. Phone 5486 7512 or email hello@cooloolaberries. com.au. Visit facebook.com/CooloolaBerries or cooloolaberries.com.au.

12


The Gympie region is famous for Tin Can Bay scallop, whiting, crab, and redclaw. A favourite destination for locals and visitors alike, the Cooloola Coast has prawns and redclaw available all year round with mud crabs running from September through to December. You can always drop in a line and try for some local whiting, flathead and mullet or check out the local markets where trawlers catch a wide range of reef fish daily.

PRAWN SALAD WITH MACADAMIA DUKKAH

by Chef Matt Golinski

1kg whole cooked Tiger prawns, peeled and deveined 1 avocado, diced 2 ruby grapefruit, peeled and segmented 1 fennel bulb, finely shaved 50gm rocket ½ small red onion, finely sliced 50gm macadamias, roasted and chopped 1 tbs sesame seeds, lightly toasted 1 tsp ground cumin 1 tsp ground coriander ½ tsp sweet paprika ½ tsp salt flakes 30ml lime juice 60ml extra virgin olive oil 1 tsp Dijon mustard Salt and pepper

FINGERLIME DRESSING FOR CRAYFISH 2 parts macadamia oil 1 part fresh lime juice

Mix together the macadamias, sesame seeds, spices and salt. Whisk together the lime juice, mustard and olive oil. Combine the prawns, avocado, grapefruit, fennel, rocket and red onion. Pour the salad dressing over and gently mix through. Season to taste with salt and pepper. Arrange the salad on four plates and sprinkle with the macadamia dukkah.

½ part honey Fingerlime Chilli, thinly sliced Tarragon leaves and flowers Fresh cracked pepper and salt to taste Mix all and shake well. Pour dressing over cooked and peeled crayfish and marinate for an hour or so.

13


SLOW FOOD NOOSA SNAIL TRAIL Thursday 14 May This memorable trail departs from Noosa Heads and includes a tour of Belmondos Organic Market and Noosa Community Gardens. From here you will be taken on a delightful journey to Forage Farms near Gympie for a farm tour. Lunch at Hinterland Restaurant at Cooran with locally sourced ingredients paired with local wines. Stroll to nearby Bonsai Brewery for a beer tasting, with a final stop at Amrita Park Meadery. Cost:

$220 per person (non Slow Food Noosa members)

Time: 8:30am Where:

Departs Noosa Heads

Information: Visit noosaeatdrink.com.au/schedule/slow-foodnoosa-snail-trail.

MARY VALLEY FARM TO TABLE LUNCH Friday 15 May Tour through the scenic Noosa Hinterland and have a long lazy lunch at the Kandanga Kitchen. Based on a farm, this cafe takes ‘paddock to plate’ very seriously and delivers fresh seasonal produce with gusto. Includes: • 2 course lunch at Kandanga Kitchen • 3 drinks per person (then drinks on consumption from the bar) • return transport from Noosa Heads. Cost:

$144 per person

Time: 11:00am Where:

14

Kandanga Kitchen, Main Street Kandanga. Departs and returns to Noosa Heads.

Information: Visit noosaeatdrink.com.au/schedule/maryvalley-farm-to-table-lunch.


P O D C A S T

EVERYONE HAS A STORY MORE THAN 80 CONVERSATIONS TO BE DISCOVERED — NEW STORIES WEEKLY

LISTEN in to our “Conversations in Noosa” podcast. Featuring: Matt Golinski � Sandy Bolton � Mark Webber Phil Jarratt � Wes Carr � Jon Coghill � and more…

www.innoosamagazine.com.au/conversations @conversationsinnoosa

15

M O R E T H A N A M AGA Z I N E


GYMPIE DISTRICT SHOW Thursday 14 May to Saturday 16 May The Gympie District Show is an annual event celebrating the agricultural industry and products from our region as well as the talent of our people as they compete in a range of competitions. View showjumping, honey demonstrations, big tractors and baby animals, all over three days in the heart of Gympie.

Cost: Visit gympieshow.com.au for details.

Family and three day passes are available.

Where:

Gympie Showgrounds, Exhibition Road, Gympie

Information: Visit gympieshow.com.au.

DINNER UNDER THE STARS Friday 22 May Twinkle twinkle little star…

Cost:

$69 per person - BYO

Join Amamoor Lodge as they take the tables outside and have dinner ‘Under the Stars’. A four course meal featuring the best regional seasonal produce. With the smell of the camp fire burning in the background, join us at communal tables of 8-10. Have a fun evening with old or new friends.

Time:

6:30pm to 10:00pm

Where:

Amamoor Lodge, 368 Kandanga Amamoor Road, Amamoor

16

Information: Bookings essential. Phone 5484 3500 or email stay@amamoorlodge.com.au.


GYMPIE MESSMATE PARK TOUR Saturday 23 May Join a friendly and informative walk through the beautiful trees at Gympie Messmate Park with Lucas from Gympie Landcare. Enjoy morning tea at Silky Oaks Tea Gardens. Continue your day by bringing a sketch book and soak in this special place. Held in conjunction with the exhibition Ways of Seeing: Gympie Messmate Park at Gympie Regional Gallery, on view from 29 April to 20 June. Cost:

$10 per person for morning tea

(includes a free treat to be picked up at the Gympie Regional Gallery after the event)

Time: 9:00am Where:

Gympie Messmate Park, Priddy Road, Kia Ora and Silky Oaks Tea Gardens

Information: Gympie Regional Gallery on 5481 0733. Bookings are online through eventfinda.com.au.

Bring a hat, sunscreen, water and wear comfortable shoes.

AROUND THE WORLD AT THE RATTLER Saturday 23 May Join us for our inaugural Around the World at the Rattler event. The historic Gympie Station and the heritage carriages will be transformed to take you on an international culinary journey. Enjoy local produce with a global twist with live entertainment as you wander through themed carriages tasting your way around the world at the historic Gympie Station. Cost:

$99 per person includes a welcome drink, canapes and entertainment

Time:

5:00pm to 10:00pm

Where:

Historic Gympie Station, 10 Tozer Street, Gympie

Information: Book online at maryvalleyrattler.com.au/buytickets/ or phone 5482 2750.

17


AVOCADO CHOCOLATE MOUSSE 2 large ripe avocados ½ cup honey 1tps vanilla paste ½ cup raw cacao or cocoa Optional coconut cream, cream or yoghurt Blend all ingredients in a high speed blender until smooth and creamy. Add optional cream or yoghurt for a lighter mouse. Taste and adjust if needed. Serve with a dollop of cream on the side if desired. Avocadoes grow well in our sub-tropical climate, with the best months being April to November. Hass is the most common variety and has the highest oil content, but also try Fuerte, Wurtz, Pinkerton and Reed.

MACADAMIA PESTO ½ cup raw macadamias 2 cups young basil (packed) 2 cloves garlic Juice of half a lemon ¼ cup good quality olive oil ¾ cup parmigiana-reggiano cheese, grated ¼ tps sea salt In a food processor, use the pulse action to chop the macadamias and garlic cloves until finely minced. Pulse in the basil, lemon juice, oil and once mixed stir through the cheese. Add the salt to taste. Indigenous to our region, macadamias were an important traditional trade commodity. The Gympie region’s macadamia farms now supply 20 per cent of Queensland’s nut crop. Commercial varieties all over the world trace their origin back to the Gympie region.

18


GOURMET & GROOVES Friday 29 May Join Gympie Regional Council in the Smithfield Street precinct for a night of family-friendly entertainment, gourmet food trucks, live music and free children’s activities. Held once a month on a Friday from 5:00pm. Each event will feature local musicians. Cost: Free Time:

5:00pm to 9:00pm

Where:

Smithfield Street Precinct, Gympie Town Centre

Information: Call Gympie Regional Council on 1300 307 800 or visit gympie.qld.gov.au/whats-on

MARY VALLEY FARM TRAIL Saturday 30 May Come on a journey through the Mary Valley and visit a range of farms specialising in organic beef, free range pork, grassfed eggs, avocadoes, honey, and more. Bring a hat, sunscreen, water bottle, comfortable shoes and your sense of adventure! Cost: Free Time:

8:00am to 3:00pm

Information: For the full list of the participating Mary Valley Farms visit gympieregionalproduce.com.au or Facebook.com/MaryValleyFarmTrail.

19


STUFFED SPATCHCOCK by Chef Matt Golinski 4 spatchcocks, deboned (try local producers like Bendele Farm)

2 tbs mixed fresh herbs, finely chopped

200gm ricotta cheese

1 clove garlic, finely sliced

30gm parmesan, grated

2 tbs extra virgin olive oil

½ cup fresh breadcrumbs

500gm ripe tomatoes, roughly diced

500gm baby zucchinis, shaved into strips

2 cloves garlic, peeled and smashed

100gm salami, julienned (try local producers like Piggy in the Middle)

Handful of sweet basil leaves

Mix together the ricotta, parmesan, breadcrumbs and herbs and season with salt and pepper. Stuff a heaped tablespoon of mixture between the skin and flesh of the breast and leg of each spatchcock. Cover and refrigerate until needed. To make the tomato sauce, sauté the garlic cloves in a little olive oil, add the tomatoes and basil and simmer gently until the tomatoes have cooked down to a pulp. Season and pass through a fine strainer.

20

½ cup Black Manzanillo olives, pitted

Salt and pepper Lightly oil each spatchcock, season and grill until well coloured on both sides. Transfer to a tray and roast at 200°C for 10 minutes. While the spatchcocks are cooking, sauté the garlic slices, salami and zucchini in olive oil until lightly coloured. Add the olives and heat through. Season, transfer to a colander to drain for a couple of minutes. Serve the spatchcock in bowls with the tomato sauce and zucchini, salami and olive mixture.


GYMPIE GOLD REGIONAL PRODUCE 5 CHEF’S DINNER Saturday 30 May Join acclaimed chef and Gympie Region Food Ambassador Matt Golinski leading a team of local chefs to present a five course degustation experience featuring the best of produce from the Gympie region. Meet the producers, hear from chef Matt Golinski and celebrate in GourMAY style at Peppers Resort. Cost:

$100 per person includes welcome drink

Time:

6:00pm arrival for 6:30pm start

Where:

View by Matt Golinski, 33A Viewland Drive, Noosa Heads

Information: Book online at http://bit.ly/gympie5chefsdinner. Visit viewrestaurant.com.au. Phone 5455 2209. Email view@peppers.com.au.

Not available in conjunction with any other event or offer.

Please advise of any dietary requests or allergies we should be aware of when booking. Seating will be pre-allocated. Should you wish to be seated next to any other guests who are booking separately, please note your request. Cancellations can be accepted up to 14 days prior to the date of the event (Saturday 16 May 2020). Any cancellations made within 14 days are non-refundable.

21


THAI YELLOW PUMPKIN AND MACADAMIA CURRY 2 tbs oil (use macadamia, or other)

250gm sweet potato, diced

Half an onion, finely chopped

100gm macadamia nuts, roughly chopped

3 cloves garlic, crushed

350ml coconut milk

2 tbs Thai yellow curry paste

60gm mushrooms sliced

2 cups chicken stock

1 tbs soy sauce

2 Kaffir lime leaves, very finely sliced

2 tbs fish sauce

Knob of fresh ginger, grated

Toasted pumpkin seeds and chopped coriander, to serve

500gm butternut pumpkin, diced In a large saucepan, heat the oil and then add the onion and garlic, and cook on a medium heat until softened.

Add the macadamias, milk, mushrooms, soy and fish sauce. Simmer for a further 5 minutes.

Add curry paste and cook until fragrant, then add stock, leaves, ginger, pumpkin and potato. Reduce the heat and simmer gently for about 15 minutes, stirring occasionally.

Serve on rice with a sprinkle of toasted pumpkin seeds and coriander.

22


GOOMERI PUMPKIN FESTIVAL Sunday 31 May An event filled day of entertainment, fun and frivolity will again be offered at the annual Goomeri Pumpkin Festival. Join the thousands of people who flock to the small town of Goomeri for a day of great pumpkin fun. In 2020, look forward to some great entertainment including the legendary Great Australian Pumpkin Roll™. • Great Australian Pumpkin Roll Lucky Spot of $1000 • Entertaining Giant Street Parade • Pumpkin Power Shot Put, Pumpkin Patch Snatch and other pumpkin competitions • Roving entertainment • Hilarious Pumpkin Competitions • Great prizes for all competitions A variety of pumpkin foods will be available. Free shows and entertainment all day. Cooking demonstrations in the park and music on the main stage. Cost:

Free entry to the festival

Time:

8:00am to 4:00pm

Where:

Moore and Boonara Streets, Goomeri

Information: Visit goomeripumpkinfestival.com.au. Bring a hat and sunscreen. Car parking available. The event is wheelchair friendly.

23


EAT

MONTH

Gympie Region

local

GourMAY 2020

Eat Local Month is a whole month dedicated to celebrating the local produce, producers and food of the Gympie region. From farm tours to dinners, GourMAY is a great opportunity to explore, taste and discover the Gympie region.

Visit gympieregionalproduce.com.au or phone 1300 307 800 for more information about events and activities during Eat Local Month

Special thanks to IN Noosa Magazine. More than a Magazine! Listen to the Conversations in Noosa podcast today. innoosamagazine.com.au

24

Profile for Gympie Regional Council

GourMAY Guide 2020  

Eat Local Month is a whole month dedicated to celebrating the local produce, producers and food of the Gympie region. From farm tours to din...

GourMAY Guide 2020  

Eat Local Month is a whole month dedicated to celebrating the local produce, producers and food of the Gympie region. From farm tours to din...

Advertisement