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IN BUSINESS

y t i l a t i p Hos

THE WONDERS OF

Matt Golinski wonders what makes eating out so tempting and tasty and why new businesses continue to open.

omeone once told me it was a good choice to become a chef because ‘people have always got to eat’.

They don’t always have to eat a $35 steak with a $10 side of chips though. They could stay home and make themselves a sandwich to keep themselves alive or empty the liquor cabinet of all that old duty free booze. So why is it that despite all the current economic hardship, the increased cost of living, and the underlying fear that everything we touch is potentially a playground for viral germs, the public is still flocking to café’s, restaurants and bars across the coast instead of staying in for a stir-fry? The fact is, most people don’t dine out because they need calories and nutrients, or that it gets them out of doing the washing up (although that is a major bonus). They pop down to their local for a latté instead of making it at home because they crave human interaction

and want to feel special and looked after, even if it’s only for a couple of minutes. The joy of sitting at a table in the sunshine or over candlelight with loved ones, being brought all the food and drink your heart desires, the theatre of waiters rushing back and forth, cutlery clanging, glassware tinkling and the voices and laughter of others around us is the magnet that draws us all in. That insatiable appetite for dining culture across the Noosa Region has clearly given operators the confidence to jump right in and start up new ventures, with a string of venues opening over the past few months, including Peter Kuruvita’s Alba; Lucios at Noosa Marina; Muse, Flo’s Creperie, Notch and Nudge Nudge Wink Wink – all in Noosa Junction; and the long-awaited reopening of Noosa Beach House at Sofitel Noosa Pacific Resort. Josh Smallwood has taken the leap from head chef at Rickys to providore

That insatiable appetite for dining culture across the Noosa Region has clearly given operators the confidence to jump right in and start up new ventures and business owner with his range of take-home meals at Noosa Cartel; and Chris Clark, Matt Zuccaro and Ash Murn have turned their culinary talents to spoiling our furbabies with their new company Rawlly Pet Food. Sweet tooths are delighted about one of Australia’s best pastry chefs, Adriano Zumbo, setting up at Zumbo’s Test kitchen in Rene St, Noosaville.

Handmade cakes & pastries

E R ONLI NE D R O . f o n a s f a n c i e s .c o

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