NEWS 13
NOOSA TODAY
remember when
Welcome to Noosa Today’s new regular segment, Remember When? Every month we’ll lead readers down Memory Lane to the Noosa Shire of yesteryear. Readers are welcome to contribute pictures and stories by emailing them to editor@localnewsnetwork.com.au
FLASHBACK: A young Darren Sandilands with Dooley’s Head Chef Darryl Anderson
Darren Sandilands and Luc Turschwell prepare to walk down Memory Lane
Who remembers when? Who remembers when the surf club was a tin shed, Hastings Street had a service station, there were no roundabouts and you had to burn your feet to get to the beach?
Chefs Luc Turschwell, Noosa restaurant pioneer, and Darren Sandilands, owner of the Sunshine Beach surf club’s restaurant, remember like it was yesterday and next Sunday, they’re bringing a bit of old Noosa to Sunshine Beach SLSC. The two iconic chefs were a crucial part of what has been dubbed the “Golden Era” of Noosa; when the catch of the day was plucked from the ocean and dinner bookings were taken while scaling fish on Hastings Street. When reminiscing, Luc and Darren paint a picture of a relaxed, beachside street where Luc would clean fresh fish under a tap outside the fibro shack that housed the original Belmondos. “You could see the sea and you could see the river,” Luc said. The two men met when Luc owned Belmondos and Darren was an apprentice chef at the only other restaurant on Hastings St, Dooley’s.
“Remember the time when we used to shoot across restaurant to restaurant to borrow fish or something because we had run out of something?” Luc said. “One thing I remember, I always remember before service, at 5.30pm, all the chefs would be out on the street together socialising,” Darren said. “We’d have a drink,” Luc added. “Of course, how else would we cope with service?” It was during these days that Noosa made a splash on the dining scene by creating a unique fusion of tastes and flavours, something Darren calls Noosa-style cuisine which brought people to the now famous street. “Luc’s had very many famous cafes in Noosa. He was an early pioneer for a lot of the early cafes and restaurants and the Noosa-style cuisine,” Darren said. “Noosa style cuisine was leading its way in the 70s and 80s because chefs came from all over the world and they were willing to experiment. It was more the fusion.” Luc offers Moreton Bay bugs as an example. “Moreton Bay bugs are $40 or $50 a kilo nowadays. In my time they used to throw them away because they didn’t know they were edible. So I used to go
“We used to shoot across restaurant to restaurant to borrow fish or something.”
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to Mooloolaba and grab some and I put them on the menu,” Luc said. It was this kind of culinary innovation that saw the restaurant and café scene boom on Hastings Street and spread to the Junction, but Luc and Darren miss the old days. “You have to go with progress,” Luc said. But there’s nothing wrong with indulging in a little nostalgia. Next Sunday, February 16, Darren and Luc will bring back the best of the original Noosa scene to the Sunshine Beach SLSC with help from local music legend, Barry Charles & the Deeper Beat. Barry Charles will perform from 3pm and tapas-style dishes will be served featuring iconic Noosa meals such as Coconut prawns, Belmondo’s bugs, Chilli-fried crab and Fried camembert with cranberry, from $5 each. Darren and Luc said they were looking forward to seeing some old faces again. For more information phone 5447 5491.
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13 FEBRUARY 2014