combine all of our skills, and it has meant Stuart can perfect his craft and explore his passion for food further too.” Let’s talk a bit more about the food itself, now shall we? I’m no stranger to fine dining, but the menu at Harry’s on Buderim is more than that. It’s food you can actually feel good about eating because its food that represents a celebration of the produce, the community and the process itself. What Stuart and his team have created is a menu that is vibrant, succulent and sustainable. It is a visual and fragrant delight for the senses, particularly when Wes, the restaurant manager, expertly pairs each morsel of food with a glass of wine. And the menu really does showcase Stuart’s back-to-basics cooking and production
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style too – a rarity in today’s fast-paced culinary world. All you need to do is book in for a delicious two- or three-course meal, or a degustation if time is on your side, and you will see why this well-known restaurant has won accolade after accolade. “My cuisine comes from classic French training paired with the experience I got travelling throughout Europe and Australia,” Stuart says. “It was important to show our love of food and fresh produce, so we create our menus seasonally and the aim is always to highlight the local produce in an interesting and creative way. We will use as much as we can from local farmers or suppliers and with the abundance of amazing produce available on the Sunshine Coast, the choices are limitless.” The meals (such as the marinated Brisbane Valley quail with coriander seed and honey crust, pickled raspberries, celeriac and crispy leg croquette), are not only delicious, but spectacular to look at too. “I want to be dishing up flavour-packed food that looks beautiful every single time,” Stuart says. “We do a lot of pan work and every element of the dish is seasoned and tasted. I use a lot of classic methods with a few modern tricks so the emphasis is always going to be
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