House-made pumpkin gnocchi with smashed peas, roast baby beets and grilled haloumi
PICTURE YOURSELF OVERLOOKING Noosa’s championship golf course, wine in hand, watching the sunset over the green, the inviting aromas of lime, chilli and coconut floating on the breeze. That’s the experience at Relish. Headed up by chef Aden Moriarty, Relish Restaurant at Noosa Springs is a favourite with tourists and locals. And with impressive views, scrumptious ever-changing cuisine and a smart casual elegance, it’s easy to see why. Aden, who entered the world of restaurants after helping build one as a young teenage labourer in New Zealand, says Relish Restaurant is all about fresh, local and seasonal produce. “It’s important that we make use of the amazing local produce we have access to in Noosa,” he says. “It makes all the difference in what we can offer our guests. We really take a lot of pride in the fact that 90 per cent of the fare we serve is produced in the Relish kitchen too.” “We make all our own sauces – our veal glaze can take up to four days, and our guests get the chance to enjoy their meals either inside, or al fresco. What could be better coming into the warmer months here on the Coast?” Aden joined Noosa Springs a decade ago as banquet chef after a journey that began at the kitchen sink and took him halfway around the world. From New Zealand to Melbourne, the Caribbean and back to Melbourne, he finally arrived in Noosa, which he now calls home. “I’ve had an incredible ride to get to where I am today, starting out washing dishes at the restaurant I helped build in Waitati. After we finished the build I was in need of a job and the owner took me on. I spent two years learning as much as I could about kitchen skills, and pressure,” he says. “If you can’t handle the pressure in a kitchen you don’t survive. “My greatest learning experience though was working as a young chef at the celebrated Saffron restaurant in Arrowtown, near Queenstown. “The restaurant was just starting then and the owner, Pete Gawron, was a hard, old-school boss and very demanding. But after service, over a few drinks, we’d always talk things out. I learnt a lot from him and it really helped shape the chef I am today.”
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