Noosa Eat + Drink Festival Guide 2020

N O O S A E AT D R I N K . C O M . A U

IN GOOD TASTE

MOREISH ADVENTURES FOR

s e i d o o F t Indulgen

It’s time to indulge your senses and tastebuds over four decadent days of avant-garde drink and culinary creations, live entertainment, long lunches and dinners, suggests Helen Flanagan.

W

ith lots on the Noosa Eat & Drink Festival menu, hightailing it to town for a hedonistic love affair is a must. Adopt a laidback attitude, as renowned chefs present their pick of just-picked and just-caught produce, drink in sun-drenched locations as roasters, mixologists, winemakers and distillers impress; and not-to-be missed is the Festival Village which comes alive with entertainment, demonstrations, masterclasses and a bevy of tastes and delightful tipples.

thursday

The promise of sensory overload begins

on Thursday with the Slow Food Noosa Snail Trail. Kick off the taste sensation with Brioche, Bacon and Broth at Belmondos Organic Market (01). After a tour of the Noosa Community Garden, it’s off to Forage Farms for a talk and tour before settling into Hinterland Restaurant at Cooran for a three-course lunch with locally-sourced ingredients paired with local superb wines; Then it's a short stroll to the nearby Bonsai Brewery for a beer tasting before the final stop at Amrita Park Meadery for an exquisite mead tasting.

Courses on Course at Noosa Springs Golf & Spa Resort (02) gets you on course for 9-holes of signature food, wine and seriously fun golf - and you don’t even have to know how to play! Those in the know, dress in costume and wind down afterwards at the 19th hole with presentations, prize giveaways, canapes and beverages.

For gin lovers, the chance to Make Your Own Fortune has your name all over it!

Noosa’s Fortune Distillery offers a total ‘immersion’ into the spirit world with the chance to craft your own gin.

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Spice on the Water with Matt Sinclair and his fellow Sum Yung Guys brings you tasty eats, banging beats and boozy treats onboard the Catalina (04) cruising the Noosa River all afternoon.

Periwinkle Restaurant’s French-born Frank Boulay presents a classic 4-course degustation showcasing local produce and delicious seafood with French wines.

Mary Valley Bush Experience is produced and prepared by locals using ingredients sourced from the region, the multi-course menu will celebrate the flavours of the surrounding area with beer, wine and soft drinks. Get cosy amongst the hay bales and wine barrels or put on your dancing shoes as the Smashing Bumpkins lead you through a series of dances from the traditional to the modern – no experience necessary, enthusiasm is!

Skyfall Entertainment will light up the night.

O-Ren's Asian Cocktail Party (03) Be transported to Old Saigon, Hoi An and Hanoi as chargrill smells and sizzling sounds fill the air with fresh, fragrant bites, tropical cocktails,and craft beers from sister venue, Copperhead Brewery.

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Friday

Borrowing from the decadence of a Parisian bar and bistro, French Saloon with Ian Curley, Jules Santisi and Todd Moses deliver a French-inspired menu with wines at Aromas.

Scott Pickett joins Rickys' Josh Smallwood (05), handpicking only the best seasonal ingredients for a 5-course dinner with matching wines.

A Real Taste of Noosa is born from an absolute obsession for local food, artisan drinks and local artists. Set in the stunning Cooroy Butter Factory Arts Centre, the evening includes canapés plus a 3-course Autumn 2020

IN GOOD TASTE

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Beermuda Triangle of Noosa, visiting and sampling on a 4-hour tour of Heads of Noosa Brewing Co (02), Land & Sea Brewery, Boiling Pot Brewing Co and local craft beer hangout Moto Bar on the Noosa Brewery Hop. 03

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feast prepared by culinary wizard Matt Golinski, served on your very own handcrafted dinner plates created by local potters, paired with local gin and awardwinning Heads of Noosa beers. Former local boy Sam Coverdale from Polperro Wines (03, left) will be on hand to talk to the wines paired with each course. Every guest will receive a signed copy of the new Tastes of Noosa cookbook, handcrafted pottery set, plus a bottle of artisan gin and exclusive program, all in a souvenir jute bag (01).

The Mary Valley Farm to Table Lunch Tour will take you through the scenic Noosa Hinterland before 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.

Let's Do Brunch by Veuve Clicquot offers a lazy Friday morning brunch to ease you into the festival weekend as you indulge in a champagne breakfast and chilled out DJ beats overlooking the waterways at Noosa Waterfront Restaurant.

The love child of Longrain + Long Time at the Noosa Boathouse (05), The Long Boat is a floating vessel of fresh aromatic Thai and modern Asian flavours combined with Dog Point Wines, water views, Noosa hospitality and a large dose of fun thrown in for good measure! Mix that with four talented Queensland chefs, plus some of the best local produce, seafood and beef in Queensland.

Ten Minutes by Tractor at Season Restaurant presents 4-courses designed by head chef Andrew Tomlin, paired with IN Noosa Magazine

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outstanding wines focussing on Chardonnay and Pinot Noir from Ten Minutes by Tractor, and hosted by owner and wine maker Martin Spedding (03, right).

Lunch with Craggy Range with its revered selection including the Prestige Collection, paired to a menu created by Sails’ talented chef Paul Leete and hosted

by Mary-Jeanne Hutchinson, co-founder and brand ambassador of the famous New Zealand brand.

It'll be toes in the sand for the Festival Opening Party on Noosa Main Beach with Andrea Ravezzani from Noosa Waterfront Restaurant and 2-hours of Italian style, Ferrari Trento sparkling wine, canapés and party tunes.

Shuck, Suck, Sip, a twilight soirée at the iconic Café Le Monde (04) is quintessentially Noosa for lovers of world-class organic oysters, wine and beer plus live music and DJs into the night.

Join Noosa Beach House’s Peter Kuruvita (10), for an evening of exquisite dining at the La vie en Rose 4-course dinner with matching Rosé Champagne from Moët Chandon.

Join in for a journey through the

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Beer meets Gin: Brewery & Distillery Tour takes you to Noosa’s first brewery Land & Sea and local distillery Fortune (07) for a unique afternoon of beer, spirits and tasty bites.

Heads of Noosa Brewing Co (02) has pulled out all the stops for an experience packed full of fun, flavour, live music, of course beer, plus a 4-course lunch featuring local produce, matched with a range of award-winning lagers for the Brewer’s Delight.

It’s all aboard The Catalina with crowd favourite Miguel Maestre for a floating cocktail party - Cruising with Miguel a menu of small bites, summer tapas, simple, fresh seafood dishes, live DJ beats plus a couple of chic beachside cocktails from the Liquor 43 team.

Join Manly Spirits Co as the sun sets for a Gin Lover’s celebration at Pitchfork Restaurant. Whether you like bold, complex and aromatic flavours or delectable cocktail ensembles, you’ll discover a botanical blend perfect for you at the Noosa Gin Club.

Beluga Vodka & Caviar Appreciation will be held at Locale with two hours of sheer indulgence with Beluga’s range of four unique vodkas paired with canapés showcasing Beluga’s luxury Caviar, one of life’s indescribable pleasures.

Co-hosts Geoffroy Marcq from Whisky Boys and Brown Foreman, producer and marketer of some of the most well-known wine and spirit brands in the world, will be joined by Heads of Noosa Brewing Co for a lively beer cocktail on arrival, followed by a 4-course dinner matched with four different lagers and four different whiskies.

IN GOOD TASTE

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Saturday

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produce, incredible drinks and friendship.

Expect the unexpected and remarkably unique combinations at the Silk Roads to the Spice Islands at Noosa Beach House as Michelin-starred chef Rishi Naleendra (Cheek By Jowls) and Peter Kuruvita unite to create a one-off dining experience that showcases the fresh, eclectic flavours of Sri Lankan cuisine accompanied by artisanal wines.

There’s no better way to start Saturday than at Blush + Bubbles on Noosa Main Beach (06) and what a line-up. Moët & Chandon Ice Rosé, champagne over ice, prawns, salmon, bruschetta, berries and all things pink plus live DJ tunes.

Michael Rantissi, Kepos and Co, will join head chef and owner Craig Galea for the Middle Eastern Feast at Pitchfork.

Indugle in Embla’s Wood Fired Feast at Wood Fire Grill with one of Melbourne’s much-loved chefs, Dave Verheul of Embla and Lesa, who has worked with some of London’s famed Michelin-starred restaurants and chefs such as Heston Blumenthal and Gordon Ramsay. Dave’s well-honed skills will unleash the most amazing flavours with the simplest ingredients.

Grain to Glass at Copperhead Brewery will feature Tassie favourites Matthew Evans (Gourmet Farmer, food critic, chef and writer) and Nick Haddow (Bruny Island Cheese and Beer Co., producer and entrepreneur) who will create a farm-tofork style feast accompanied by preservative free beer made with 100% natural ingredients.

A Taste of Tasman at La Vida Restaurant will be a truly Tasmanian seafood lunch experience including Flinders Island green lip abalone, King Island crayfish and Tasmanian scallops plus famed products such as Tamar Valley truffles and Westbury Grove olive oil, beverage favourites Moo Brew Beer, Velvet and Willow sparkling, Willie Smith’s Organic Cider and Chartley Estate Wines.

Noosa Long Lunch: The Seafood Experience will be held in the Lions Park with Noosa notables Peter Kuruvita (10), Matt Golinski (01) and Andy Davies.

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South Asian Banquet with Adam D’Sylva (Coda and Tonka) and Embassy XO’s James Wu is an afternoon of modern Asian, modern Australian and a little bit in-between. Think salty, spicy, sour and sweet – the perfect combination for a share style menu rounded out with paired premium Mr Riggs Wine Co wines.

Aromas Le Fromage is a taste of France at Aromas with Jules Santisi and a dedicated cheese-themed afternoon tea.

Sounds of White Rococo: Beach Club Party at Noosa Main Beach, will be an epic afternoon/evening on the sand, everyone dressed in white. Expect DJ sets, daybeds, cocktails and cuisine, spritzers, oysters, umbrellas, canapés, champagne, fashion and performances.

Red Lantern’s Vietnamese Spice Trail at O-Ren Brewhouse & Restaurant, with Mark Jensen creating a 5-course menu of simple, honest food that thrives with great produce. This banquet dinner will not only offer delicious food but also expertly paired drinks including locally brewed Asian beers, carefully selected wines and plentiful bubbles.

Join Andy Wilcox, Matt Golinski, Adrian Richardson and Damian Heads for Dinner with Friends: Love Noosa Edition at View by Matt Golinski, a 4-course journey with paired wines celebrating local

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Get to Montville for Taste of the Hinterland with Spicers Clovelly. Wind your way through the Noosa hinterland trails and sample delicious fresh produce at The Falls Farm. After morning tea, drive through the quaint town village of Montville to Spicers Clovelly for a 3-course banquet-style lunch at The Long Apron including wine.

2 hats, 2 chefs, 2 regions: Pipit & The Long Apron is a collaborative 6-course tasting lunch with Ben Devlin (owner and chef of Pipit, previously Paper Daisy) and Chris Hagan (The Long Apron).

Whisky Masterclass hosted by international Whisky Ambassador Mark Hickey on World Whisky Day. A whisky cocktail on arrival will be followed by a 4-course lunch paired with four different single malts, expertly matched by Whisky Boy head chef Geoffroy Marcq.

Sake Sensation with Rey of Sake Net bringing traditional Sake of Japan to Noosa Junction's Sumi Open Kitchen, expertly paired with a 5-course Japanese kappo menu prepared by owner and chef Giles Hohnen.

Ascend into a night of abandonment and kick-on into the early hours at the Rolling Rock’s Miami Vice After Dark Party, hosted by CÎROC Vodka. It's time to let your hair down and dance the night away before getting ready for a chilled Sunday at the Festival Village.

Autumn 2020

IN GOOD TASTE

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Festival Village

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Sunday

The perfect way to start Sunday is Rickys Rosé Brunch with head chef Josh Smallwood who’ll be stepping out of the kitchen and onto the sand to present a stunning brunch on Noosa Main Beach.

At Amici Miei: My Friends good friends and good food combine at Noosa Waterfront Restaurant to create a stellar 4-course lunch with paired wines from one of Italy’s best wineries, St Michael – Eppan. Andrea Ravezzani (01) and Tony Percuoco and Massimo Mele team up for a delicious experience.

From Athens to Laguna Bay at Noosa Beach House with Peter Kuruvita and Jonathan Barthelmess from Brisbane’s new and insanely popular Greca Restaurant for the ultimate Sunday lunch feast of contemporary Greek taverna cuisine served alongside Sri Lankanspiced local produce.

Vanya Cullen at Rickys (03) will be extra special when head chef Josh Smallwood creates a sumptuous 5-course lunch and Vanya Cullen, Australia’s 2019 Best Wine Maker of the Year, will match wine to each course. Limited to 20 lucky guests only.

Plated Art at Peter Phillips Art Studio (04) in the Noosa Hinterland will feature celebrated chef Mark Best who teams up with The Ohana Group’s Ryan Fitzpatrick to present a feast for your eyes and taste buds. Artfully-created hors d’oeuvres and

IN Noosa Magazine

The weekend-long Festival Village in the Woods at the end of Hastings Street, is the heart of Noosa Eat & Drink, bringing together Noosa's latest and greatest restaurants, your favourite drinks, world-class chefs, artisan producers, interactive masterclasses, intimate sessions plus celebrity chefs and personalities (05) followed by Live Music.

What an epic line-up of performers across two stages from early afternoon through to dusk, including DJs and bands.

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Here are many more reasons why you should be there: grazing fare will be presented on platters made by a local ceramicist and painted by local artists and accompanied by an open bar with signature drinks by Fortune Distillery and Land & Sea Brewery plus live music.

A limited edition gift will be given to all guests.

Noosa Long Lunch: The Sunday Roast will be held in the Lions Park. Round up your friends and family for a shared feast with all the trimmings and everyone’s favourites.

Finale Dinner at Locale with Head Chef Andy Davies alongside Matt Moran, Neil Perry and Corey Costelloe (Rockpool Bar + Grill) and Will Cowper (Otto Brisbane) to create an elegant Finale Dinner.

Socialise in style and party in luxury as Belvedere take over Sofitel Noosa Pacific Resort’s glamorous Cabanas for the Belvedere Eclipse Party. Enjoy two hours of exclusive Belvedere cocktails, wander between live food stations and bask in the winter warmth.

Olsson’s Salty Sessions showcases a delicious program of Australian artisan producers and chefs as they demonstrate their craft and share their trade secrets.

These sessions will provide a once-in-alifetime opportunity to meet and learn from the chefs and artisans themselves, second only to being personally invited into their workshops and kitchens.

If you’re a sucker for the sweet stuff then the Festival Village’s Baci Moments Masterclasses are an indulgent experience you do not want to miss. Some of our favourite dessert connoisseurs (including the likes of Adriano Zumbo, Anna Polyviou and Darren Purchese), will be sharing how Baci chocolate can be enjoyed in many ways; along with tips and tricks on how to create mouth-watering creations with chocolate. The Baci Moments Masterclasses are only accessible to those with a Festival Village pass. Each of the masterclass sessions run for 30 minutes.

Diablo Beach Sundowner on Noosa Main Beach is a chance to slip off your shoes and join Diablo Ginger Beer for the official 2020 Closing Party. Devilishly refreshing cocktails, delicious bites, live music and dancing into the night.

Love cheese (07)? Whether you are Say Cheese at the Cheese Wheel, the festival’s newest addition. Whether you are a fan of brie or blue, camembert or cheddar, gouda or gorgonzola, these intimate masterclasses with expert Peter Gross (Black Pearl Epicure) who will guide you through the curds and whey.

Cafe Le Monde & El Capitano will host the afterparty inspired by the chic hues of the Saint-Tropez summer beach scene - think cool refreshing cocktails and wine.

How about You Had me at Cheese and the appreciation of distinctive varieties or The Big Blue which is all about exploring the complex flavours and the incredible

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IN GOOD TASTE

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variety of blue cheeses worldwide.

Local favourite A Cheese Lovers Guide to Woombye is all you need to know about the multi award-winning Woombye Cheese (08) such as handcrafted Camembert, Triple Cream Brie, Truffle Triple Cream Brie, Blackall Gold (washed rind) and Vintage Cheddar.

Delicious Drinks Lab is all about a nip of this and a nip of that, and shakin’ it up with some of Australia’s best mixologists, wine connoisseurs and masters of the holy spirits, who will create a series of alcoholinspired masterclasses.

Sessions include Gin with Brookies and the rainforest re-generation project, showcasing some native botanicals and a ‘trip’ through the range; and Matt Kirkegaard will explore Noosa's Big Brew Boom discovering Noosa as a beer region.

Supernatural Wines with Vanya Cullen, Australia’s 2019 Best Wine Maker of the Year, talks about quality wines, sustainability and the winemaking trends defining our future..

Cocktails and Dreams takes you from simple, pared-down stunners to frothy dessert-like concoctions, this masterclass will step you through signature sips Miss Moneypenny’s is known for. Try your hand at shaking, swizzling and pouring these mouth-watering creations and finish off the class by sipping on a cocktail of your own.

The Classic Combo of G&T with Gin masters Husk who will share their expertise in a gin tasting and a cocktailmaking class.

A Rosé Affair with Katherine Brown,

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a fourth-generation winemaker and member of the Brown Brothers Wine family, will share everything you need to know about this famous tipple.

David LeMire from Shaw & Smith will guide you through a tasting of Pinot Noir and Chardonnay.

Fishtales Afloat is luring all fish aficionados to the Festival Village for exclusive masterclasses that celebrate the very best of Australian seafood and their perfect pairings. Think champagne and caviar, tuna and sake, oysters and wine.

Shuck, Sip and Slurp is the ultimate oyster experience giving you the full bottle on the provenance and history of the famous Sydney Rock oyster.

Yarra Valley Salmon Roe and Polanco Caviar will guide you through Pearls and Bubbles, a masterclass on how, what and when to buy the best roe and caviar.

Join a skipper from the famous Skull Island Tiger Prawn Company in the Gulf of Carpentaria to hear about life on the high seas, whilst exploring the wonderful world of prawns with ‘infamous pirate’ chef Steve Hodges in Prawnography.

Fisherman Tommy DeKoch, fishmonger to the stars Narito Ishii and Master Sushi San Toshio Oie of Sydney institution Masuya are coming together for Tuna Banzai, a celebration of the mighty Southern Bluefin Tuna.

Check online for costs and bookings for

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masterclasses and session times.

Food glorious food (06) is a necessity in the Village, and there’s no finer all-day menus than the gourmet offerings from Noosa's best eateries at Tastes of Noosa.

The Producers Market (07 & 08)in the heart of the Festival Village is a must-visit with tastings and take-home temptations galore.

FESTIVAL VILLAGE ALL YOU NEED TO KNOW Saturday 16 & Sunday 17 May, 10am-7pm Noosa Woods (end of Hastings Street) Prices start from $28.60 + booking fee Your Festival Village daily pass grants access plus cooking and chef demonstrations, entry to Producer’s Market, DJs and live music also a complimentary festival glass and drink on arrival (for those over 18).

Free transport: A complimentary shuttle bus will run between the Noosa Transit Centre, The J in Noosa Junction and the Festival Village on Saturday and Sunday.

Cashless at the Festival Village: Bring your debit card, credit card, Android or iPhone (with mobile wallet enabled) and get ready to 'tap & go' and enjoy!

For the latest Noosa Eat & Drink Festival information and to book tickets visit: www.noosaeatanddrink.com.au

Autumn 2020

TA S T E S O F

NOOSA –

Your favourite recipes featuring the best local ingredients from the best producers and chefs in Noosa and beyond.

LAUNCHING MAY 2020 REGISTER now to be included, to become a stockist or to purchase “Tastes of Noosa” – a stunning cookbook celebrating local produce and featuring the best dishes from the region. www.tastesofnoosa.com.au deb@tastesofnoosa.com.au 0428 853 224 @tastesofnoosa

IN SIDE

2020 FESTIVAL VILLAGE PROGRAM SATURDAY 16 MAY

SUNDAY 17 MAY

MAIN STAGE 11:00 – 11:40 12:00 – 12:40 13:00 – 13:40 14:00 – 14:40 15:00 – 19:00

MAIN STAGE Alessandro Pavoni & Giovanni Pilu Kirsten Tibballs Lennox Hastie Matt Preston, Gary Mehigan & Manu Fieldel Music program

11:00 – 11:40 12:00 – 12:40 13:00 – 13:40 14:00 – 14:40 15:00 – 18:00

OLSSON'S SALTY SESSIONS 10:30 – 11:10 11:30 – 12:10 12:30 – 13:10 13:30 – 14:10 14:30 – 15:10 15:30 – 16:10

OLSSON'S SALTY SESSIONS

Alanna Sapwell Scott Pickett Corey Costelloe Analiese Gregory Massimo Mele & Guiseppe Minoia Alastair Waddell & Peter Hardwick

10:30 – 11:10 11:30 – 12:10 12:30 – 13:10 13:30 – 14:10 14:30 – 15:10 15:30 – 16:10

CHEFS SKILLS STAGE 10:30 – 11:00 11:30 – 12:00 12:30 – 13:00 13:30 – 14:00 14:30 – 15:00 15:30 – 16:00

Mark Olive Natasha Burnett Chris Hagan Tastes of Noosa Around The Table Jesse McTavish

10:30 – 11:00 11:30 – 12:00 12:30 – 13:00 13:30 – 14:00 14:30 – 15:00 15:30 – 16:00

You had me at cheese Fromage a trois The Big Blue Cheese lovers guide to Woombye A taste of Bruny Island

11:00 – 11:30 12:00 – 12:30 13:00 – 13:30 14:00 – 14:30 15:00 – 15:30

Silvia Colloca - Baci Bellissmo Warren Mendes - The Ultimate Brownie Darren Purchese - Gin & Tonic Tart Elena Duggan - Baci Martini Anna Polyviou - Spinning Baci Tarts

10:30 – 11:00 11:30 – 12:00 12:30 – 13:00 13:30 – 14:00 14:30 – 15:00

IN Noosa Magazine

Anna Polyviou - Spinning Baci Tarts Silvia Colloca - Baci Bellissmo Elena Duggan - Baci Martini Darren Purchese - Gin & Tonic Tart Adriano Zumbo Sweets Masterclass

DELICIOUS DRINKS LAB

Native Botanicals Noosa's Big Brew Boom Tequila - The Taste of Mexico Supernatural Wines Sake Discovery World Whisky Day

11:00 – 11:30 12:00 – 12:30 13:00 – 13:30 14:00 – 14:30 15:00 – 15:30 16:00 – 16:30

FISHTALES AFLOAT - Steve Lewis 11:00 – 11:45 13:00 – 13:45

Cheese lovers guide to Woombye The Big Blue Late night cheese bites Fromage a trois A taste of Bruny Island

BACI MOMENTS

DELICIOUS DRINKS LAB 11:00 – 11:30 12:00 – 12:30 13:00 – 13:30 14:00 – 14:30 15:00 – 15:30 16:00 – 16:30

Rishi Naleendra & Peter Kuruvita Kirsten Tibballs Ian Curley Around The Table Mark Olive Tastes of Noosa

THE CHEESE WHEEL

BACI MOMENTS 10:30 – 11:00 11:30 – 12:00 12:30 – 13:00 13:30 – 14:00 14:30 – 15:00

Alessandro Pavoni & Giovanni Pilu Rowie Dillon Yarra Valley Caviar Appellation Oysters Adrian Richardson Ian Curley

CHEFS SKILLS STAGE

THE CHEESE WHEEL 11:00 – 11:30 12:00 – 12:30 13:00 – 13:30 14:00 – 14:30 15:00 – 15:30

Matt Golinski and Al McLeod Anna Polyviou Matt Sinclair Matt Preston, Gary Mehigan & Manu Feildel Music program

The Classic Combo of the G&T Cocktails & Dreams Paddock to Pint A Rosé Affair Small Champagne Producers Exploring Pinot Noir & Chardonnay

FISHTALES AFLOAT - John Susman

Suck, Sip, Slurp Pearls and Bubbles

11:00 – 11:45 13:00 – 13:45 15:00 – 15:45

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Suck, Sip, Slurp Prawnography Tuna Banzai

IN SIDE

2020 FESTIVAL VILLAGE MAP N O OSA WO O DS 1

H AS T I N GS S T R EE T

ENTRY + EXIT

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Main Stage Four Pillars Settlers Cove Cabanas Miss Moneypenny's Fishtales Afloat Diablo Stone & Wood Live DJs

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Olsson's Salty Sessions d’Affinois VIP Lounge Baci Moments The Cheese Wheel Delicious Drinks Lab Producers Market Chef Skills Stage

Autumn 2020

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

M O RE T H A N A M AGA ZI N E