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food s u o i r o l G food... EAT, DRINK & ENJOY... A TASTE OF NOOSA'S FINEST!
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buon appetito !
foodglorious food... A haven for lovers of fabulous food ... NOOSA
his sun-kissed Ian Haste beachside Sous Chef playground has Noosa Sheraton been dubbed ‘Toorak in shorts’ and ‘Australia’s most sophisticated resort destination’. The region exudes good taste and fine cuisine: with gelaterias, boulevards of fabulous restaurants and cafes, chic boutiques for him and her, art galleries, homewares, interior designers and more. Hastings Street is the gateway to arguably Australia’s most popular north-facing beach and 477 hectares of national park, where surf breaks have been known to elude even the world’s best board riders. Southern state gourmets and Brisbane-ites have their culinary cravings met by a constellation of smart albeit casual and eclectic eateries; from languishing over breakfast just a towel-length away from the sand, to watching the world go by whilst relaxing riverside over a light lunch, a well-made espresso or tropical fruit smoothie. When sun-worshippers turn their attention to sundown by enjoying a chilled glass of pinot grigio, beer or cocktail at their favourite bar - they also find time to turn their attention to NOOSA Style Magazine’s new, foodie bible FOOD Glorious Food and check out what’s hot and new on the dining scene. Where to eat?... Sunshine Beach has several gems as does Peregian Beach; there are some stars on Hastings Street and down by the riverside is a real crowd pleaser. Once a sleepy riverside village, Noosaville has grown into a thriving holiday strip. The vibe is laidback, and diners can utilise the Noosa ferry to transport them along the busy meandering river, fringed with green spaces and dotted with picnic tables and barbecues, making stops at popular licensed and BYO restaurants along the way, including Noosa Sound. Dishes are prepared to reflect our regionality - with fresh local seafood, meat, game and produce all cleverly and simply prepared, to allow the flavours to speak for themselves. Cosmopolitan cuisine with that touch of NOOSA. Enjoy!
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published by Style Living Magazines PO Box 1003 Paradise Point 4216 P: 07 5577 2886 F: 07 5577 3354 e-mail: email@example.com www.styleliving.com.au enquiries Ph (07) 5577 2886 fax (07) 5577 3354 publisher Tom Murray firstname.lastname@example.org group editor Kaylene Murray email@example.com noosa editor Helen Flanagan firstname.lastname@example.org production Joshua Murray email@example.com sales Brendan Weatherill firstname.lastname@example.org mob: 0422 556 610
COVER: Ricky’s River Bar + Restaurant
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Information written & published in good faith as a service & guide. The publishers are not responsible for any variation or changed circumstances in information written.
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t’s the talk of the town. Not surprising given Craig and Kim Galea’s culinary pedigree. Opening their own restaurant was a natural with the name Pitchfork intended to suggest a rustic feel however the theme is modern Australian and that includes an extensive list of gluten and vegetarian dishes. The Galeas have built an enviable reputation for exciting seasonal fare which is cooked simply to accentuate the flavours of the fresh ingredients. The convivial space plus the bright and breezy service are conducive to indulging in many temptations, often making decisions difficult. Be swayed by the signature dish of baked goats cheese, honey walnut truffle dressing and crispy toast; seared Hervey bay scallops, truffle polenta, crispy pancetta, watercress salad; lightly fried zucchini flowers stuffed Persian fetta and eggplant, pear, walnut, watercress salad or mains such as pan-fried crispy skin Snapper fillet, brandade, asparagus, dried olive; crispy skin duck, roast garlic gnocchi, cavalo nero, and wild mushroom jus; ocean trout, braised leek, fennel, ham hock and peas, lemon butter beurre blanc or keeping it simple but sensational crispy fried fish and chips. Dessert and cheese aficionados will be in seventh heaven with baked bread and butter pudding, poached quince, raisons, cinnamon ice cream; hot chocolate soufflé, grand marnier ice cream; rhubarb and raspberry tart; or cheeses such as the French classic Roquefort; and the distinctively smooth Maffra cheddar which is made using spring milk from a single herd of Victorian Holstein friesians.
PITCHFORK RESTAURANT PEREGIAN BEACH Peregian Square Peregian Beach Phone 5471 3697 BYO Open Lunch & Dinner Tuesday - Sunday Mastercard/Visa
Cato’s Restaurant & Bar
osey to River Lounge on the riverside of the Sheraton Noosa Resort & Spa for sunset cocktails overlooking the Noosa River or a pre dinner before Cato’s where a feast or a delightful a la carte menu awaits. Seafood devotees and those with hearty appetites will love the all-you-can-eat nightly seafood buffet while others can opt for the creative modern Australian menu with offerings such as Thai-style scallop and sticky pork salad; wattle seedCATO’S crusted eye fillet; and RESTAURANT the seafood grill with & BAR chorizo and red pepper NOOSA SHERATON risotto, bisque sauce and RESORT & SPA potato wafer. During the day be in the zone at Cato’s Hastings Street Bar watching people as they Noosa Heads stroll Hastings Street and enjoy two or Phone 5449 4754 three course lunch specials with a glass of wine in the restaurant, When it comes to savouring flavours over Licensed breakfast, lunch or dinner, executive chef Scott Freund has Open 6.30am to late created temptations galore and with its various bar options, 7 days/nights from a quiet drink a deux or watching the footy with mates, All major credit cards the Sheraton caters for everyone. That includes the kids.
Ricky’s RiverBar & Restaurant T
he wait is finally over. A marriage of textures and The quintessential flavours, balance and Noosa restaurant has harmony such as the re-opened after a makenever-can-be-taken-offover including the the-menu grilled sea installation of a wood fired scallops, wakame and oven, new bar and of course taramasalata tart which is food to absolutely a tart shell filled with complement. taramasalata and With its high ceilings and wakame, topped with open fluid spaces, the foldseared sea scallops, back glass panels open to garnished with Spanish Head chef Glenn Bowman gentle breezes tinged with sea herring roe, and has orgasmic salt affording a view from every table at the flavours that show off Glenn’s talents to the casually elegant Rickys River Bar + Restaurant. max. Ditto the spiced pork belly, pear, pickled Alternatively be seated alfresco on the park fennel, baby herb salad; salt cod croquettes, side, steps away from the wharf where the saffron aioli; Salt cod croquettes, saffron aioli ferry drops off passengers. If the mood and spanner crab spaghettini. dictates cocktails, champagne, maybe sunset Look out for mains such as ricotta gnocchi, bevys, then prop at the well stocked intimate Noosa River Smokehouse salmon, peas, mint, bar and enjoy the best cheeses or tapas as broad beans, lemon; squid Ink fettucine, well. Or slide into an Adirondack chair under scallops, prawns, crab, mussels, garlic, chilli, the shady trees. tomato; and wood roasted whole baby The simple yet sophisticated modern rainbow trout, jamon, and caramelised Australian fare has a strong Mediterranean fennel. Hmm the lamb pie with celeriac puree accent and all the hallmarks of Glenn and green olive salsa is also sensational. Bowman who’s one of the big names behind Oh and let’s not forget the unforgettable Noosa’s culinary ground swell and these days desserts. loves the warm friendly vibe of Rickys as he Mood lighting and textured surfaces create an looks out from the kitchen to river seeing lots intimate atmosphere by night, transforming of happy familiar faces. the restaurant into a romantic oasis, manager For a long leisurely lunch, romantic dinner, Rhys Kelly leads an up-tempo team that’s corporate function or celebration, choose professional and personable plus there are from the well-structured menu which includes many wines by the glass and some lower-end tapas, as well as entrée mains and dessert. wine option encourage an extra bottle to There are daily specials to reflect the catch of drink in those excellent views. the day and new to the season, picked-thismorning produce. So what to expect?
RICKYS RIVER BAR + RESTAURANT QUAMBY PLACE Noosa Wharf Quamby Place Noosa Sound Phone 5447 2455 Licensed Open Lunch & Dinner 7 days a week All major credit cards
Wine list please... Queensland wines fare well
hen the legendary James Halliday refers to Queensland as having some excellent wine with the “red wines (Shiraz, Merlot, Cabernet Sauvignon) faring best”, it’s surely time that everyone takes note. The premier wine region of the Granite Belt is also blowing its trumpet following the Cairns Wine Show suggesting the Hunter Valley, Margaret River and the Yarra Valley should move over, since confirming its position as one of Australia’s premium wine regions beating many prominent national wineries. Leading the Granite Belt assault was all female winery Lucas Estate who not only took out Best Queensland White in Show and Best Queensland Red in Show, but also secured two Top Gold medals in the Full Bodied Red Wine category, a Gold medal in the Full Bodied White Wine category and a Bronze in the Medium Bodied Red Wine category. Lucas Estate winemaker Louise Samuel said she was shocked at her achievement, “though I was confident the wines were maturing well, I did not expect such an outstanding result.” “Dedicated to quality and keeping it clean, we are totally hands-on in all stages of our wine production. That way you can feel it when it’s good and right.” Showing enormous depth to the Granite Belt’s wine industry a further six wineries helped the region bag a massive 24 medals: Harrington Glen Wines, Robert Channon Wines, Ridgemill Estate, Granite Ridge Wines, Mt Tully Vines and Golden Grove Estate. James Halliday’s Wine Companion says “this year outposts such as Queensland's Granite Belt and New South Wales' Southern Highlands and Hilltops stand shoulder to shoulder with the Hunter and Barossa valleys, Rutherglen, Langhorne Creek and the Mornington Peninsula.” Praise indeed. He denotes Boireann as an “outstanding winery regularly producing wines of exemplary quality and typicity” giving it 5 red stars which are awarded to wineries that have won five stars for three successive years. Summit Estate was also included as a first-time five-star rating. “Owned by a syndicate of 10 professionals who live and work in Brisbane, this is another face of the thriving Granite Belt region. With the talented Paola Cabezas Rhymer as winemaker, you find the QC Cabernet Sauvignon Merlot Petit Verdot, Malbec and the Alto Spanish Collection Monastell Garnacha Shyra Tempranillo Cabernet Tannat (both from 2008) as flagships, the labels not only suggesting a food match but providing detailed recipes. Wine education courses, contract winemaking and wines from other wineries being sold make this a must-visit destination.” Other high rating wines were from Symphony Hill and Ballandean.
Top: Golden Grove Winery - Ballandean Above: Hidden Creek Winery - Stanthorpe Left: Bunjuren Estate Vineyard - Boonah Far left: Summit Winery - Stanthorpe
Raising the BAR
ooking for a bar to have a glass of wine, champagne, a cold beer on tap or a schmancy cocktail? Noosa and its environs have lots of watering holes, but they’re not always visible from the street. Many are cosy hidden-away retreats, have a hard-edge modern, more chilled-out vibe or are part of a restaurant or bistro. Explore, be surprised and above all be refreshed. To the uninitiated a drink is a drink but connoisseurs such as urban bartenders or mixologists as they’re sometimes called, know that every concoction has its own character and even spirits have a certain joie de vivre to match the occasion, be shaken up to suit the mood, be evocative and stir emotions, mischievous and eye brow raising or perhaps the conduit to a getting-to-know-you relationship. But there’s no doubt about it - the art of being a bar dude is just that – an art. It’s definitely not for the faint hearted requiring a blend of many talents, a splash of intuition, a good ear for tales tall and true plus an understanding of every product in the bar and every cocktail recipe on the list. From aesthetics and aromas, what makes a good cocktail actually work on the palate and understanding that
perhaps those squillionstyle martinis are there to boost cocktail lists and the till where in fact the classic martini should left just as it is. So from Manhattans, Mojitos, Tibetan Mules, Camprinhas, Caipiroskas, Cosmopolitans, Bombay Schmints, Singapore Slings and Alabama Slammers to suggestive names for cowboys, there’s something to lift anyone’s spirits. And there’s nothing like a glass of bubbly. Tingly and sweet, fruity or simply plain brut dry – the perfect lubricant for any social occasion, as versatile as those who drink it and always, particularly with champagne conjuring up flirty romanticism, sophistication and adding that certain sparkle to life.
Shiraz/ Pinot Noir
One standard drink (10 grams) =
• 1 x 285 ml pot of full strength beer (4.8%) or • 1 x 375 ml can of mid strength beer (3.4%) or • 1.6 pots of light strength beer (2.8%) or • 5 pots of super light (0.9) or • 1 x 100 ml glass of sparkling wine or • 1 x 100 ml glass of red or white wine or • 300 ml bottle of alcoholic soda or • 1 x 60 ml glass of fortified wine (port, muscat or sherry) or • One 30 ml nip of spirit DON'T assume your glass holds one standard drink Disclaimer: Information provided is a rough guide and should not be relied upon to suit you, as each person has different tolerances
Which WINEgoes with...
White wines Red wines Chardonnay: Usually a medium to full-bodied, dry wine. Poultry and game birds, veal and pork, rabbit, fish and pasta preparations which feature cream and/or butter, mushrooms. Sauvignon Blanc (Fumé Blanc): Medium to light-bodied and dry. First courses, seafood, ethnic dishes— pastas, curries, salsas, spicy sausages, vegetable dishes, luncheon salads, olive-oil based dishes, tomato sauces, goat cheese. Chenin Blanc: Light to medium-bodied, normally off-dry to semi-sweet. Braised Chicken, sushi and other Oriental dishes, poultry, pork. Gewürztraminer: Light to medium body, usually semi-sweet, occasionally off-dry. Spicy cuisines such as Chinese, Mexican, and Indian, mild sausages, fruit salad. Riesling (Johannesburg Riesling, White Riesling): Light to medium bodied, semisweet to off-dry. Crabmeat, appetizers and finger foods, pork, salads.
Cabernet Sauvignon: Medium to full-bodied, tannic & dry. Beef, lamb, pork, duck, game meats, cheeses. Merlot: Medium to full-bodied, less tannic than Cabernet, dry. Beef, lamb, pork, duck, game meats, cheeses, stews, pizza, heart pastas. Zinfandel: Medium to full-bodied (also made in a lighter style), dry. Hamburgers, beef, lamb, venison and game, hearty pastas, turkey, stews, pizza. Pinot Noir: Medium to light-bodied, dry, little tannin leaves silky texture. Lamb, duck, turkey, game birds, beef, rabbit, semi-soft cheeses. Specialty Wines Pink Wines (Rosé, White Zinfandel, Cabernet Blanc, Blush, Blanc de Noirs): Vary in colour and sweetness. Choose the most current vintage. Best with smoked foods, quiche, pork and ham,Mexican and Thai food. Can be served with all food. Sparkling Wines/Champagnes Crisp and bubbly. Aperitifs and first courses, fruits and nuts. Fuller bodied variations go well with any fish and chicken.
Rickys River Bar & Restaurant - Quamby Place Noosa Sound
fresh food market
f you’re looking for a gourmand’s delight of deli-icious must-haves, catering and take-out options, fresh produce or a light inexpensive casual lunch look no further than Belmondos where you’ll be shopping like a chef. The menu changes daily and is freshly prepared by inhouse chef Patrick Williams. Lots of choices cover many dietary requirements include gluten-free and there’s a creative energy that flows throughout the contemporary stylish warehouse. No dishes are over $10, so it’s the perfect place for business meetings or just a coffee if time is of the essence. The range of healthy ready-made meals to go includes citrus salmon, sweet potato and onion patty with capsicum feta, and smokehouse trout or the classic rich tomato and beef lasagna with parmesan cheese topping. For the weight conscious try fresh salads such as balsamic pear, dried fig, pecan, wild baby rocket and BELMONDOS parmesan cheese or Greek-style with Kalamata and Sicilian FRESH FOOD olives and herbed fetta. Tasty sandwiches such as the latest MARKET combo of spicy beef and bean or Dijon paprika ham po boy NOOSAVILLE with cheese, avocado, cherry tomatoes and mayo or the classic smoked salmon, fetta, red onion, caper and dill 59 Rene Street toastie are top favourites and be tempted by freshly-made Noosaville cake or a chocolate brownie made in-house by Noosa Phone 5474 4404 Whisk. The Greek baklava is worth a trip on its own. Bread is delivered daily from La Miche, renowned for its classic Open Mon – Fri 9am – French-style baguettes, sour dough and wholemeal loaves. 5pm Sat 9am – 4pm You’ll also find a selection of breads from Sols artisan bakery including wonderful ciabatta and hand crafted All major credit cards sourdoughs. www.belmondos.com
fter mixing it with the best in Melbourne, Dayle Merlo moved to Palmers and berardo’s then to Bistro C with its killer view of the beach. Dayle says his style is eclectic with a twist and tweek. “Often the best ideas come while trying to balance a menu without repeating too many ingredients and use what’s available locally. “Noosa Red tomatoes are a perennial favourite, Olive Care has the best BISTRO C olives and oil I’ve had BEACHFRONT in years, there are the HASTINGS ST wicked little seasonal treats like fresh figs, On the Beach pomegranates and Hastings Street cherries and I'm loving Noosa Heads Suncoast Limes, especially lime Phone 5447 2855 salt and dried limes which infuse a wonderful flavour into curries. Licensed “A pork belly dish, slow cooked in master stock, sliced, Open Breakfast, Lunch caramelised in maple syrup and served on a prawn and pea & Dinner nasi goreng with sticky tamarind and Suncoast lime glaze 7 days a week and a chilli pineapple relish, shows off some of those All major credit cards flavours.”
restaurant & bar
xperience food that bursts with flavour, enjoy fastidious service and you’ll understand the natural simpatico between the Waterfront’s restaurateur Marino Maioli and head chef Craig McCabe. Marino’s background includes establishing restaurants in Sydney such as the legendary Lucio’s and Craig’s culinary pedigree includes working with the renowned Javier Codina, at his long running Brisbane establishment, Gianni's.“Previous to that my wife Maeva, and I owned The Artisan Bread & Pastry Co, where I taught myself about long fermentation sourdoughs and classical pastry,” recalls Craig who uses the same starter-culture at the Waterfront, where a pizza oven has now been installed and wafer-thin bases topped with exceptional combinations have had the fussiest of so-called pizza experts in a whirl. ”I love the adrenalin rush of a restaurant. It’s all about the constant race with the clock, to be ready for the lunch service and again for dinner service, to produce the freshest and best food for the customers in a given amount of time and when it all comes together dealing with all the variables it's the best feeling,” says a proud Craig, whose awards include Courier Mail Chef of the Year and Young Chef of the Year in 2008. “My food is simple: Do as little as possible and treat the ingredients with respect so the flavours speak for themselves. Most ideas evolve from what’s in season, available on the day, intelligently put together at a totally reasonable price. “I love local fish and talk to the fishmongers early in the morning, every morning, to get the freshest. A brodetto of fish and shellfish is a collection of whatever fresh fish we get in the kitchen that day as well as Hervey Bay scallops, baby clams, mussels and big Mooloolaba prawns. They are all poached in a light prawn stock made from fish bones and prawn shells, fresh tomatoes plus saffron so it's full flavoured. And don’t forget salt, which for me is one of the most important ingredients. Not enough and a dish will be bland. Too much and will be horrible.” The Waterfront’s inviting space abutting the water and park is complemented by the mostly Italian-inspired fare, daily specials, a well thought out wine list with a good selection available by the NOOSA glass plus professional service. Apart from seafood, the whole WATERFRONT vine-ripened cherry tomatoes on sour dough ciabatta, add RESTAURANT + BAR vroom to bruschetta; the pappardelle of rabbit with fresh NOOSAVILLE tomato, olive and parsley sauce and truffled pecorino; the veal 142 Gympie Terrace saltimbocca; and the roasted baby beetroot salad with Noosaville, next to the watercress and goats cheese, are all taste sensations. A Yacht Club takeaway service with items from the restaurant’s menu is Ph: 5474 4444 also available. Licensed Wine dinners will become a feature of the restaurant on the Open Tues – Sunday first Thursday of every month with M Chapoutier Wines from from 11am to late Takeaway Rhone Valley in France on 4 August. A five course degustation All major credit cards with matching wines is $90.00.
Fresh from the markets
all the essential ingre
Even in winter, joining the fruit and veg set and the bevy of local chefs at the Farmersâ€™ Market is hard to beat.
loose alliance of farmers grew warm climate produce in the lush, fertile hinterland and supplied restaurants with the pick of their crops. That was until Shane Stanley thought it would be wonderful if locals could also buy direct. When he started the markets in 2002, there were just 28 stalls once a month and 400 people lusting after the pickedthis-morning bright red sun-kissed tomatoes, baby green beans, avocados, peppery rocket, plump icebergs, Swiss brown mushrooms, shiny leafed herbs, juicy pineapples, succulent strawberries, paw paws, mangos, lady finger bananas and water melon, meat, seafood, dairy, value-added products and so many more must-have ingredients. And letâ€™s not forget the ever tempting coffee or
cool drinks, piping hot poffertjes which are little Dutch pancakes or wrapping your fist around a German sausage in a roll smothered in mustard as you stroll around. Today there are 75 stalls every week which equates to around 120 businesses and farms during the year depending on seasonality. Everything's environmentally friendly, sustainable, organic, free-range, vine ripened, farmfresh, freshly squeezed or baked, woodfired, hand churned, traditionally grown and/or of course can press green buttons. Stalls have a more shop-here, buy-me look with larger tables groaning with a veritable array of choices. Tomatoes now come in heirloom, varied colours and sizes. Oodles of vegetables and fruit sit proudly beside eggs, finger limes, giant garlic, kaffir lime leaves, micro herbs and gerberas. Thereâ€™s handpicked spanner crab
plus clever handcrafted bread boards and wooden spoons. Shane says “I can remember when there were only two types of tomatoes. Now we have 15. Success stories are numerous: Spanner Crabs Noosa, iLife Foods valueadded native food products, Richard Mohan’s pimientos de Padron and French Sin with its amazing classic French food. “The markets are a reminder about getting get back to basics: Food is really is our connection with nature so working with it and the seasons ensures we have fresh healthy foods at a low cost to the environment and consumer all year around.” Noosa Farmers Markets Every Sunday 7am to noon 155 Weyba Rd Noosaville
meat, Mooloolaba green prawns and gravalax, wagyu beef, lamb backstraps, crocodile, quail, smoked meats, chevre, brie, fresh mozzarella and Fromart’s Swiss-style cheeses, artisan bread, macadamias, bush foods, preserves, divine relishes, dips, lime salt, olive oils and olives. Eat there or take home fare varies from bacon and egg rolls, curries, Japanese ramen, cakes, pies, quiches, satay, dumplings. If you’re looking for a gift or a sweet treat you can’t go past deluxe nougat, fresh rocky road, Waterman’s handmade lavender soap, made-with-love skincare
art, crafts, food
isitors and locals have been flocking to the world famous Eumundi Markets since 1979 and are continually spoilt for choice. It’s arguably the biggest and best arts and craft market in Australia and foodies are equally impressed with the flavours and quality amongst the international array of street-style fare, innovative value-added products plus wealth of fresh produce and ingredients to take home. Apart from just-picked fruit such as strawberries, salad leaves, sun-kissed tomatoes and vegetables including organic options from local growers, there are freshly baked breads, locally made cheeses such as the famous Gympie Goats, tempehs from Mighty Bean, yoghurts, fresh pasta, olives, condiments and relishes from companies such as market stalwarts The Hermitage, and curry pastes and spices from EUMUNDI the likes of TonKen and Life’s Good. MARKETS Take home or eat on the go options vary from calamari, tapas, baked potatoes, corn on the cob, Mexican, souvlaki, Memorial Drive Italian arrancini balls, Polish delights, Japanese pancakes, Eumundi crepes, paella, cakes, juices, organic ice-cream, old fashioned lemonade and gluten-free tarts and pies from Topliss Tarts. Open Saturday Eumundi Markets’ manager Peter Homan says “We’re also and Wednesday seeking to create the best sustainable shopping experience morning anywhere on this planet by changing our practices to ensure Art, crafts, food, our green credentials are pure. In conjunction with our local clothing & school, we have created a worm farm to process all food entertainment waste generated by the market and for the school to resell www.eumundimarkets the organic fluids and castings. The market is also plastic bag .com.au free.”
n Japanese the word for excellent is ‘subarashii’ ... So apt for Sushi Monster which is tucked away and until now was a secret. Well not to those who frequent Thomas Street and regularly enjoy authentic Izakaya-style food which means it’s oh-so casual street or even tapas-style food, so suited to lunch on the run or at a picnic bench by the river. Maybe you have time to stop for lunch or dinner. Why not start with sushi rolls. Choose from tempura prawn and avocado, tandoori SUSHI MONSTER chicken, Californian or eleven others all served with 2/10 Thomas Street ginger, wasabi and wakame on Noosaville the side. What about dumplings in a Phone 5440 5768 soup, wakame salad, miso soup or gyoza which are Japanese-style pan fried and steamed pork Open Lunch & Dinner dumplings, the southern food critics are raving about. Ditto BYO the incredibly popular karaage (deep fried chicken) and 7 days a week okonomiyaki kansai fu, a savoury pancake with shredded All major credit cards cabbage and dashi, topped with either bacon or prawns. Rice bowl dishes include teriyaki chicken don, curry rice, gyu don www. which is beef and onion simmered in a mildly sweet sauce sushimonster.com.au flavoured with dashi or Sushi Monster’s attempt at the “world beating d’onburi”, their salmon avo don.
arc Wohner is a stickler for sourcing only the finest quality produce and River Cottage’s owner/chef is proud of the fact - whether it’s fruit and vegetables from local growers or fresh fish and seafood supplied by companies such as Noosa Spanner Crabs which only deals directly with fishermen. River Cottage’s menu changes at chef’s whim, according to the availability of ingredients and must totally reflect the seasons. If they’re not good enough such as the quality is inferior Marc will not accept them and the dish will be changed accordingly. It’s all about flavour-driven dishes with a modern twist, simply prepared. Be tantalised by chargrilled octopus, crumbed artichokes, labneh, Kalamata olive, preserved lemon, mandarin dressing; heirloom tomato salad, parmesan soufflé, buffalo mozzarella sandwich, basil pesto, vine ripe tomato mousse; duck and pistachio nut strudel, foie gras mousse, quince aioli, gingerbread; crumbed Byron Bay pork
belly, black pudding, Hervey Bay scallops, celeriac puree with granny smith apple; or confit Mooloolaba prawns, Creole gumbo sauce, sweet potato bread with fine herbs. And while we have your undivided attention how about thinking about main courses of herbcrusted Gold Band snapper, baby beets, green asparagus, cauliflower puree, banyuls sauce; duck breast, black pudding, creamy leek, parsnips, red onion jam, calvados jus; crispy skin ocean trout, prawns, scallops, mussels, leek, potato, saffron aioli, bouillabaisse broth; pan roasted lamb rump, crumbed belly, Jerusalem artichoke and feta crumble, broad beans, tomato, Madeira jus; or potato gnocchi, candied cherry tomato, crispy feta, pecorino, aged balsamic with a red capsicum sabayon. Sweet tooths will have a difficult decision choosing from delish fresh berries, panna cotta, strawberry jelly, marshmallow, brazil nuts; passion fruit soufflé with passion fruit sorbet; chocolate fondant, vanilla crème fraiche; or steamed treacle pudding, hot custard and caramel ice cream The choice of cheeses, served with muscatels, quince paste, water crackers and walnut bread are Maffra cheddar from Victoria; Brie de Nangis, a mild buttery brie from France; Mauri, cave ripened from Taleggio in Italy; Roche Baron a soft blue from France; and Roquefort Papillon, an intense blue from France with a strong and lingering taste. There’s also a well thought out wine list with ten wines by the glass. If you still cannot make up your mind, why not indulge in a five course degustation with wines to match? You won’t be disappointed that’s for sure.
RIVER COTTAGE RESTAURANT NOOSAVILLE 301 Weyba Road Noosaville Phone 5449 7441 Licensed Open Dinner Monday - Saturday All major credit cards except Diners
Sails on the beach Winter Sails... Whether bathed in winter sun on the beachfront or enjoying the evening warmth of indoors life doesn’t get much better than a table at Sails where the fine fare, service and wine, mirror the stunning location implicitly. Seafood chowder makes a welcome return and Paul Leete, who has been managing the burners as executive chef for 14 years describes it as “New England-style based on quality fish stock and a little cream. The chowder is thickened slightly by the addition of potatoes that break down during the cooking process. It gets its background smokiness from a base of sautéed pancetta, is not thick and gluggy, is more refined and showcases the beautiful poached seafood. Mudcrabs are sadly near the end of the season however there’s the ever-popular Moreton bay bugs from Gladstone, some weighing a whopping 500g each. The tail meat is removed from the shell, tossed with pink peppercorns, fennel seed and dill then grilled and served with a garlicky skordalia and yellow butter beans. SAILS RESTAURANT Paul also loves the “seafood ceviche of fish, prawns, NOOSA scallop, cuttlefish - all local of course, lightly marinated in lime juice to set the proteins in the seafood then tossed with On the beach fresh zested coconut flesh and drizzled with coconut cream.” Cnr Park Road & The cheese board proudly showcases the best of Hastings Street Queensland and Paul says not to forget saluting the start of Noosa Heads the strawberry season. “We serve a white chocolate panna Phone 07 5447 4235 cotta with a vibrant red strawberry soup and both fresh and dried strawberries. The aroma of the strawberries at this time Open daily for lunch & of year is truly incredible. “Plus the exceptional wines from dinner from 12 noon our cellars are complimented by the Enomatic machine Licensed which maintains the quality of any opened bottle of wine, www.sailsnoosa.com.au thus allowing us to serve even obscure wines by the glass.”
Hard Coffee Noosa
hy is it so difficult to find the perfect coffee? The quality made in a café should be consistently good due to the fast turnover of best quality fresh beans, using well maintained equipment and having a qualified barista who knows intimately what he or she is doing. The long and short of excellent espresso, latte and cappuccino can be found at Hard Coffee in Bay Village on Hastings Street. “Start with HARD COFFEE exceptional beans BAY VILLAGE such the HASTINGS ST renowned Campos brand,” Bay Village Shopping says owner Shane Centre Newton. “Then the Hastings Street two major steps involved in coffee-making Open breakfast, lunch are the extraction of coffee and & coffee the texturing of the milk. And 7 days a week 7-5pm ultimately the passion and care the barista puts into every cup will be the difference between a good cup and a great All major credit cards cup.” Shane provides a free delivery service in Hastings Street and serves breakfast all day, lunches and decadent cakes.
Rock Salt @ Noosa
tuart and Cassie Webster have been much loved restaurateurs on the Noosa Wharf at Quamby Place since 1997, although they took a two year break to travel after their whocan-ever-forget restaurant called Pommies, where Stu set a new benchmark for excellent pastry. These days Rock Salt which is everybody’s favourite BYO – and that includes top chefs in the world who were here for the food festival - is two doors away in a very smart more intimate space and an outdoor dining area which is also open for lunch for groups of 15 or more by prior arrangement. Rock Salt has won Best BYO at the state’s largest hospitality awards for excellence for the last four years however Stu never rests on his laurels and consistently dishes up value-for-money delectable, high standard fare. Being unlicensed is a huge bonus. His style is modern Australian with a nod to Italy and Asia. It has a strong focus on local produce and reflects the change in seasons. Not wishing to cause a riot his signature dish of crispy roasted duck, creamed garlic spinach, orange and thyme jus with crisp onion rings, remains on the menu…forever. That applies also to premium quality Wagyu beef, lots of freshly caught local seafood, plus the pork rib-eye, BBQ corn, grilled red onion, black tomato relish, almond and apple brandy butter and crisp-skin salmon, seared gnocchi, capsicum, zucchini and asparagus and horseradish cream are winter warmers. Dessert delights include rosewater rhubarb and coconut crumble with Irish cream ice cream; and a warm caramel and apple pudding with dry roasted cinnamon ice cream. Dinner is served on six nights; functions such as weddings, special birthdays and anniversaries are popular especially in the area beside the park. With the Noosa River as a backdrop it’s also the ideal spot for a wedding. While there is no children’s menu per se, they are well catered for with spaghetti and meatballs, and sausages and mash amongst the selection. Service is always friendly and attentive. There’s plenty of parking however catch the ferry from Noosaville, Tewantin or the Sheraton wharf to the Quamby Place wharf to fully appreciate how Rock Salt really rocks. ROCK SALT @ NOOSA QUAMBY PLACE Noosa Wharf Quamby Place Noosa Sound Phone 5449 2255 BYO $3pp corkage Open Mon - Sat 5.30 All major credit cards
Coolum Eliza’s, McKenzie Grill & Bruschetta orking in London restaurants many moons ago gave Gareth Collins the Chef de Cuisi ne Gareth Co taste and passion for culinary llins excellence. From the Tradewinds Hotel in American Samoa to the Chef de Cuisine of Eliza's Restaurant at the Hyatt Regency Coolum via Ricky Ricardo’s, Earth Bistro and Peregian Springs Golf Club, he has plied his craft, reveling in the beautiful locations and inspirational people he has met along the way. “For ideas, I graze around markets and food shops, check the Internet, refer to Thomas Keller's The French Laundry and dine out,” admits Gareth who describes his cooking style as modern world, and nominates Byron Bay pork, Hervey Bay scallops, Bethonga pineapple, Bendele Farm duck, Queensland soft shell Mudcrab, sesame and fennel seeds plus ruby grapefruit as his favourite ingredients. “Some of the dishes they’re used in are: A beautiful loin of White River veal slow-cooked at a low temperature and served with white preserved tuna and pickled garlic; Petuna ocean trout with potato soufflé, pea puree and lemon crème fraiche; and for the vegetarians I have a dry roasted Bethonga pineapple and snake bean curry with onion bahji, coconut and kaffir lime rice plus pickle potatoes. Eliza’s is a relaxed yet elegant restaurant is set in the Angophora grove and features indoor and outdoor dining. The menu is eclectic, offering a tempting array of tastes to suit the most sophisticated palates. Simple, well-crafted dishes complement Gareth’s creative work. Cemil Dalyan is the head chef at The McKenzie Grill, located off the lobby of the resort. This favourite place for locals is renowned for premium grilled meats and seafood, along with delectable dishes and desserts fashioned from fresh, local produce. Enjoy the aromas and the lively ambience from the open kitchen. Bruschetta, the relaxed, café-style restaurant in the Village Square, also has al fresco dining available on the terrace, and the menu features an extensive selection of contemporary, Italianstyle dishes which Wayne Mackie, the head chef recommends sharing so you can experience a raft of wonderful flavours. Fresh and interesting salads are a feature of the menu. Other restaurants in the Village Square include Noodles, a simple eat in or takeaway noodle shop showcasing South East Asian cuisine along with specialty curries created by Thai and Malaysian chefs, and if you’re looking for the best pizzas, the Pizzeria offers a wide selection using a variety of fresh ingredients.
HYATT REGENCY COOLUM Warran Road, Coolum Beach Phone 5446 1234 Eliza's – Open for dinner Tues to Sat The McKenzie Grill Dinner Thurs to Mon Bruschetta - breakfast, lunch and dinner daily Fully licensed All credit cards
XO Embassy XtraOrdinary hree weeks working in the backwaters of provincial China plus eating in restaurants at the other end of the spectrum in Hong Kong have given Embassy XO head chef Brendan Barker a raft of inspiring ideas from local specialty dishes such as sour or beer fish. Renowned for his featherweight touch with noodles and dumplings both savoury and sweet, precision with balancing sauces, broths and jus, plus flavour-packed, wellexecuted dishes throughout, diners can expect favourite entrees such as pork dumplings, black vinegar, green chilli; Moreton Bay bug dumplings, lime, XO sauce; spanner crab and prawn spring rolls, lettuce leaves, miso mayo; and grilled pork belly, toasted coconut salad and chilli jam to remain. Similarly main courses
Head Chef Brendan Barker cocktails such as Fire Fly, Geisha Girl, and Feng Shui have an Asian influence. For an extra buzz, try a Pear and Cinnamon Martini. Brendan, who has powered the stoves at the Melbourne must-visits Ezards and Stokehouse says Yum Cha on Sundays has proved so popular he’s introduced it on Saturdays from noon to 2.30pm. “And if you’re wondering about the name, the XO symbol was derived from using a combination of the renowned XO Sauce – the ‘caviar of Asian sauces’ and also the XO used in quality Cognacs, where the XO represents ‘ExtraOrdinary’. In our kitchens we make our very own brand of XO sauce, using dried scallops and spices.” Embassy XO restaurant and cocktail bar is upstairs on the corner of Duke and Bryan Street at Sunshine Beach. EMBASSY XO
such as pan fried schnapper, Chinese water spinach, Balinese sauce; red roast Bendele Farm chicken, spicy corn cakes, lime caramel; plus braised beef cheeks in rock sugar and soy, black bean and toasted chilli sauce. Choose a banquet menu to fully savour the flavours, the wine list is well-thought out showing awareness for the many delicate Asian ingredients; and at the bar even
56 Duke Street Sunshine Beach Phone 5455 4460 www. embassyxo.com.au Fully licensed. Open daily for dinner. (closed Mon) Yum Cha – lunch on Sundays.
Splendida Gourmet Fine Foods
hat a welcome addition to the local food scene is Spendida with its wide range of premium quality gourmet products sourced from passionate Australian producers. “From our truffle-infused products from Western Australia and Queensland yoghurts, local handmade chocolates and sweets, an infused olive oil range, produced in the shadows of the spectacular Grampians in Victoria plus so much more,” explain excited owners Michelle and Andrew who moved to Noosa from the Northern Territory and are located on Gympie Terrace near the corner of Thomas Street. “We also serve 100 per cent SPLENDIDA FINE organic Australian coffee FOODS from Byron Bay and 17 blends of NOOSAVILLE tea from Tasmania. Whether you are looking to impress or indulge, there are 203 Gympie Tce & multiple choices from the deli: A fantastic range of mouthThomas St watering antipasto, cheese and meats from the deli; madePH: 0428 571 687 to-order picnic hampers and platters for sunset drinks, birthday parties, river cruising or corporate and private Open Tues - Sat catering; handmade chocolates and sweet things for gifts or 9.30am till 5.30pm after dinner; plus an extensive range of boutique condiments Sunday 9.30am till – another great gift idea. 3pm Call in and browse, stop for a coffee and sweet treat or even a tasting platter. All major credit cards
Caribbean Dreams Gelati wo years, two locations and a squillion fans later Duncan and Emma Jones are ecstatic. They shared a passion for gelato and a desire to redefine ice cream shops hence Caribbean Dreams Gelati at Peregian Beach and later Coolum were created making a dream really come true. The toasts of the coast with shades of the Caribbean have an amazing 45 hand made flavours of gelato and sorbet, inviting instant salivation and faces with big smiles. Amongst the fave raves are Rocher, CARIBBEAN Mars bar, Rocher, DREAMS GELATI pavlova, cinnamon, PEREGIAN BEACH Sicilian pistachio, & COOLUM butterscotch, cherry ripe, apple pie and extreme 5/224 David Low Way chocolate. Sundaes are Peregian Beach popular, ditto hot Belgian waffles, espresso coffee, spiders, gelati shakes, 7/1778 David Low frozen yoghurt, take-home packs and for kid’s birthdays Way there’s nothing more cool than an ice cream cake. And don’t Coolum Beach forget the hot dogs on a freshly steamed bun. Open daily ‘til late When Duncan is not scooping the popularity polls, he works in movies, has trained dolphins for roles such as the New Adventures of Flipper and as a film location scout.
Blue Angel Noosaville
nglish-born Catherine Farrelly a triplet, has fond memories of traditional Sunday family lunches, cooking for dad who ate everything on his plate whether he liked it or not, and at school in New Zealand winning cooking competitions which evolved into a hospitality career working in better-known restaurants. She gained further experience in England and Spain and as a flight attendant for the New Zealand airline Origin, discovered fine fare and top wines at every stopover until she married and was whisked away to Australia. In the first series of Masterchef, Catherine reached the final 25 in Queensland, an excellent effort considering 7,000 people applied on-line. Catherine Fa rrelly - owne r This was whittled down to 250 for an initial audition then with eight others who critiqued each others dishes she had a one-on-one with the producers and was selected in the final six. Unfortunately the answer was no however her motivation and passion for great food was intensified. Catherine worked as the cellar door manager for the Symphony Hill wines, rated 4.5 stars by James Halliday, the first in Queensland winery to win gold at the 2005 Sydney Royal wine show. Now her ultimate dream of owning a restaurant has come to fruition. “The fantastic location of Blue Angel looking out across the river plus the beautiful sunsets complement the beautiful food perfectly,” comments Catherine, adding Robert Young, who did his apprenticeship at Brisbane’s Azafran under Marc Bocquee and worked in Sydney at Pyrmont’s Sugaroom, has stepped up to the plate as head chef, a role he is relishing. “After two years working with former owner/chef Daniel Mosedale, Robert is adamant about continuing Daniel’s passion for high quality local organic produce such as Spanner Crabs Noosa and Steve Waugh’s fruit and vegetables, to provide diners with a gastronomic experience they will never forget. “The menu will change from time to time to follow produce in season and without giving too much away, favourite dishes such as the barramundi, Petuna ocean trout and of course the hot ice oysters and chocolate tasting plate will stay. New additions will include Dakota Vale duck confit, spanner crab soufflé and much more.” Blue Angel’s reputation for excellent service will still be a talking point and the award-winning wine list will, in the main remain as is, although Catherine says there’ll be alterations depending on vintages available and look out for additions from Granite Belt region wines such as Symphony Hill.
BLUE ANGEL NOOSAVILLE 235 Gympie Terrace, NOOSAVILLE Phone 5473 0800 Tues-Sunday - Lunch 11.30– 3pm incl 2 courses for $30pp Dinner 6pm -10pm Licensed BYO wine only is $10 per bottle Visa, master card, Amex and EFTPOS
he reason is simple why burger aficionados beat a path to the Burger Bar: it’s the best. Whether beef, chicken, lamb or vegetarian, they tick the boxes for premium quality ingredients, generosity, taste and clever combos. That goes for sides, sauces and baby burgers too. For those who prefer to eat in, there’s wine, beer and soft drinks. Oh and how about the knife through the burger THE BURGERBAR which sits atop a chopping board, so you can navigate your brontosaurus-sized burger in a more Shop 4 genteel way. You’ll understand when say the JP Frenchy Thomas Street arrives with Tijima wagyu beef, blue cheese, black pepper, Noosaville mushrooms, red wine onion relish and lettuce. Or the Phone 5474 4189 Uneedaburger with lamb, bacon, Swiss cheese, roasted garlic www. peppers, hommus, black olives, lettuce and tomatoes. Ditto theburgerbar.com.au Ninja with chicken, teriyaki sauce, wasabi, pickled ginger and kimchi or the Midnight Delight with beef, cheese, smoked Open daily lunch & bacon, garlic and chilli mayo, fried onions, lettuce and dinner tomato. No wonder the Burger Bar won Queensland’s Favourite Burger on lifestylefood.com.au
Restaurant & Bar
or years Peregian Beach locals considered Wahoo’s takeaway including crumbed calamari and fish cakes the best. These days they love it even more because Nicole and John Siljuk have added a 60seater restaurant and bar with head chef Chad Arthur’s food being compared to Doyles in Sydney and the old Pier 9 in Brisbane. Chad is also meticulous WAHOO SEAFOOD about quality produce, RESTAURANT & BAR presentation hence the PEREGIAN BEACH accolades keep coming especially for tuna nicoise at lunch; roasted bug tail 4 Heron St, wrapped in pancetta with fresh seasoned goats curd, basil Peregian Beach risotto, roasted fig, spinach puree and aged balsamic; and Phone 5448 1491 baked barramundi watermelon curry with coconut rice, lychees and grilled salted watermelon. Lunch Tues - Sun The wine list has some treasures from the Smallfry Dinner Wed - Sat vineyard in the Barossa including riesling, rosé and a Takeaway available fantastic tempranillo which is a good match for seafood. Most wines are available by the glass and Wahoo Ale is the Licensed or BYO most popular beer. BYO wine is OK and of course takeaway Mastercard & Visa booms.
Hastings Street Internationally recognised boulevard of 5-star places to stay, sophisticated boutiques and accessories, art galleries, uber chic cafes and bars and cosmopolitan dining, many a towel length away from the sand. Quamby Place A lavish or casual romantic dinner for two, fun family get-togethers, park for the kids, gallery, mini mart and more are just minutes by car or one ferry stop from Hastings Street. Noosaville Smart places for dinner, casual spaces for a light lunch or languid breakfasts, boutiques, art galleries and gelaterias abound in the former fishing village around Gympie Terrace and Thomas Street Noosa Wharf Tewantin The Noosa Ferry departure point is also home to restaurants with wide river views, a wine bar, takeaway fish and chips, homewares, art and more. Noosa Junction Three minutes from Hastings Street, the Junction is the heart of men’s and women’s easy on the eye and pocket fashion and accessories, homewares, gifts, budget cafes, beauty spots, banks and supermarkets. Sunshine Beach Espresso bar and roastery, buzzy cafes and bars - the village around Duke Street has a vibe befitting the nearby beachside second houses of the rich and famous. Peregian Beach With its surf club, patrolled surf beach, happening hotel, vibrant town square, alfresco affordable dining, sassy boutiques and homewares, this coastal village hums. Coolum Beach Casual yet classy. There’s a 5-star resort hotel, cafes for all tastes and budgets, a busy surf club, an esplanade of boutiques catering to beach goers plus it’s ice cream heaven.
Hastings Street Quamby Place Noosa Wharf
On ourMenu... at LJ Hooker PEREGIAN BEACH
18 Plover Street, Peregian Beach
1/20 Kingfisher Drive, Peregian Beach
9 Skipper Place, Noosaville
6 Kestrel Crescent, Peregian Beach
To view availability and rates please visit: www.peregianbeachholiday.com.au
The above information has been furnished to us by the Owner. We have not verified whether or not that information is accurate and do not have any belief one way or the other in its accuracy. We do not accept any responsibility to any person for its accuracy and do no more than pass it on. All interested parties should make and rely upon their own enquiries in order to determine whether or not this information is in fact accurate.
Published on Jul 18, 2011
Published on Jul 18, 2011
Noosa STYLE magazines FOOD GLORIOUS FOOD Dining Review magazine with the Sunshine Coasts latest on where to wine & dine.