IN DULGE
OYSTER BAR WITH DRESSINGS & SAUCES Natural with Kombucha Granita Rockefeller (Grilled with Garlic, Pernod & Parsley Butter) Natural with Native Finger Lime Venetian Dressing Oyster Po Boy (deep fried oyster slider with lettuce, hot sauce) Oyster Verdita Shooter (Tequila, pineapple, jalapeno & coriander) Smoked Oyster chowder
O
Hand Cut Duck Fat Fries, Smoked Garlic & Miso Aioli
yster lovers came from far and wide to converge on Hastings Street for our annual Oyster INdulgence at Café Le Monde. The exclusive event saw each person consume almost four dozen freshies with lavish sides and accompaniments streaming in from the kitchen and filling tables and bellies alike. Biodynamic wines from Quartz Reef Wines in the Central Otago region of New Zealand paired beautifully with each signature dish.
Tanglewood Rye Bread, Pepe Saya Butter
Emceed by John Caruso, Andrew Prose from Queensland Oyster Company filled us
Steamed Oysters with Soy Ginger and mirin Kilpatrick (Grilled with Voodoo Bacon & Hot Sauce)
SERVED WITH
in on fun facts like Queenslanders consume over one million dozen oysters per year. He and his father started Queensland Oyster Company to meet this demand by supplying over 150 dozen oysters to mollusc lovers annually. As the evening waned, bass thumping tracks from the DJ booth replaced the gentle strumming from the guitar. Tables were cleared, revellers kicked up their frisky heels and danced the night away. If you missed out, you can still get your fix at this year’s Noosa Food & Wine.
IN NOOSA MAGAZINE PRESENTS
AUTUMN BEER LUNCH AT PEREGIAN BEACH HOTEL WITH BROUHAHA BREWERY
MATT THE CHEF & MATT THE BREWER 5-COURSE BEER-DEGUSTATION MENU WITH MATCHING BROUHAHA BEER! FRIDAY 3 MAY 2019, 12PM $69 5 COURSES & MATCHING BEERS* & A HEALTHY SERVE OF BEER BANTER! BOOKINGS ESSENTIAL ON 5448 3111 OR INFO@PEREGIANBEACHHOTEL.COM.AU
www.peregianbeachhotel.com.au 229 DAVID LOW WAY, PEREGIAN BEACH 4573
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Autumn 2019