noosastyle sunshine coast &
RIVER COTTAGE - NOOSAVILLE
WHAT'S HOT: WINING - DINING - DELIS COFFEE - FRESH PRODUCE
bon appetit! Free - May - July 2011
A haven for lovers of fabulous food ... NOOSA
his sun-kissed beachside playground has been dubbed ‘Toorak in shorts’ and ‘Australia’s most sophisticated resort destination’. The region exudes good taste and fine cuisine: the 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 foodie bible 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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noosastyle sunshine coast &
published by Style Living Magazines PO Box 1003 Paradise Point 4216 P: 07 5577 2886 F: 07 5577 3354 e-mail: firstname.lastname@example.org www.styleliving.com.au enquiries Ph (07) 5577 2886 fax (07) 5577 3354 publisher Tom Murray email@example.com group editor Kaylene Murray firstname.lastname@example.org noosa editor Helen Flanagan email@example.com production Joshua Murray firstname.lastname@example.org sales Di Baxter email@example.com mob: 0437 739 916
COVER: River Cottage Restaurant - Noosaville Seared Yellow Tail Kingfish, clam chowder, leek and Jerusalem artichoke crisps.
Information written & published in good faith as a service & guide. The publishers are not responsible for any variation or changed circumstances in information written.
what’s on in noosa?... read our mag
what ’s in this issue Breakfast Lic Lunch Dinner BYO
Buderim Ginger 5447 8447
Cato’s Sheraton 5449 4888
Trios on the River 5474 4799
COFFEE / DELICATESSENS / MARKETS Caribbean Dreams
Peregian & Coolum
BL 7 days
Eumundi Market Food stalls
Sat & Wed
B/fast & Lunch
BL 7 days
0428 571 687
phone 5577 2886 published 4 times a year
g Ezines @ www.styleliving.com.au
It’s the talk of the town. pening their own restaurant was a natural given Craig and Kim Galea’s culinary pedigree. They met at college, worked overseas and returned to the coast where Craig was sous chef followed by head chef at Coolum’s Harvest while Kim became known for her scrumptious desserts at Rickys. The name Pitchfork is intended to suggest a rustic feel but the theme is modern Australian and that includes an extensive gluten and vegetarian menu. 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, making decisions difficult. Be swayed by the signature dish of baked goats cheese, honey walnut truffle dressing crispy toast. Cured ocean trout, beetroot, seared scallops, avocado, wakame, salad; and the pan fried snapper fillet, braised cherry tomato, fennel, green bean, garlic aioli are spectacular. Dessert and cheese aficionados will be in seventh heaven with zabaglione, espresso ice cream, hazelnut praline and shortbread or cheeses such as Pont LÉveque, a washed rind soft cow’s milk variety with origins dating back to the 13th century; the French classic Roquefort; and the distinctively smooth Maffra cheddar which is made using spring milk from a single herd of Victorian Holstein friesians, served with fig bread, lavosh, muscatels and quince.
PITCHFORK RESTAURANT PEREGIAN BEACH Peregian Square Peregian Beach Phone 5471 3697 BYO Open Lunch & Dinner Tuesday - Sunday Mastercard/Visa
Cato’s Restaurant &Bar
ooking for a cool time? For those just wishing to take people watching seriously why not turn up the heat in Cato’s Bar or mosey to the riverside of the Sheraton Noosa Resort & Spa for sunset or after dinner drinks in the River Lounge. If savouring flavours over lunch and dinner is more you, executive chef of Cato’s Scott Freund has created temptations galore. Two or three CATO’S course lunch RESTAURANT specials which & BAR include a glass of NOOSA SHERATON wine, hit the spot RESORT & SPA and the hip pocket. Seafood devotees and Hastings Street those with hearty appetites Noosa Heads will love the all-you-can-eat Phone 5449 4754 nightly seafood buffet while others will opt for the creative modern Australian a la carte menu with Licensed offerings such as Thai-style scallop and sticky pork salad; Open 6.30am to late wattle seed-crusted eye fillet; and the seafood grill with 7 days/nights chorizo and red pepper risotto, bisque sauce and potato All major credit cards wafer.
what ’s in rickys
ith its high ceilings and open fluid spaces, the fold-back glass panels open to gentle breezes tinged with sea salt affording a view from every table at the casually elegant Ricky’s River Bar + Restaurant. Alternatively be seated alfresco on the park side, steps away from the wharf where the ferry drops off passengers. If the mood dictates cocktails, champagne, maybe sunset bevys, then prop at the well stocked intimate bar or slide into an Adirondack chair under the shady trees. The simple yet sophisticated modern Australian fare has a strong Mediterranean accent and all the hallmarks of Glenn Bowman who’s one of the big names behind Noosa’s culinary ground swell and these days loves the warm friendly vibe of Rickys as he looks out from the kitchen to river seeing lots of happy familiar faces. For a long leisurely lunch, romantic dinner, corporate function or celebration, choose from the well-structured menu which includes tapas, as well as entrée mains and dessert. There are daily specials to reflect the catch of the day and new to the season, picked-this-morning produce. So what should to expect? A marriage of textures and flavours, balance and harmony such as the never-can-be-takenoff-the-menu grilled sea scallops, wakame and taramasalata tart which is a tart shell filled with taramasalata and wakame, topped with seared sea scallops, garnished with Spanish herring roe, and has orgasmic flavours that show off Glenn’s talents to the max. Ditto the crisp pork
belly, chilli caramel and pineapple herb salad; chicken liver parfait, toasted brioche and black cherry vinegar; confit duck leg, sweet potato mash, spiced pear, bok choy, crispy ginger and quince jus; spanner crab spaghettini; goats cheese beignets, honey, onion jam and sage; BBQ Mooloolaba prawns, sauce ajo blanco, tomato avocado salsa; and for simple perfectly executed fish, you cannot go past the grilled fillet of snapper, Greek salad, French fries, lemon and aioli. The use of premium quality ingredients which allow flavours to sing out loud, is outstanding throughout. Oh and let’s not forget the unforgettable: passionfruit soufflé with passionfruit sorbet. Mood lighting and textured surfaces create an intimate atmosphere by night, transforming the restaurant into a romantic oasis, manager Rhys Kelly leads an up-tempo team that’s professional and personable plus there are many wines by the glass and some lower-end wine option encourage an extra bottle to drink in those excellent views.
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 Mouth watering lists
he best kind of dining involves the perfect match between food and wine but who finds it easy to unravel the mystique of some words especially grape varieties on a wine list? People are a bit scared ordering wines they cannot pronounce, but be adventurous – it opens up a whole new world of flavour and of course conversation and enjoyment. A wine list needs to be appropriate to the restaurant and its food. If it’s in the upper echelon as opposed to mid range or cheap and cheerful, it’s inevitably chosen by a sommelier or specialist in wine service, who understands the manifesto for good drinking, is expected to have a considerable depth of knowledge about wine as well as other beverages and of course food. Sommeliers are highly sought after as they greatly enhance a restaurant's operation and reputation, yet they are often underrated, misunderstood and perceived as snooty rather than approachable, fun and interesting. Sommelier Matt Brooke says it’s all about being able to read a guest, understand the product and think outside the square: “The one you turn to when Vouvray sounds more like a perfume by Gucci than something vinous and wonderful. “Being a sommelier involves all aspects of beverage service not just table service. A great wine list is about balance and suitability to the style of food. It doesn’t need to long but it has to be focused.” So what if a customer's choice doesn't suit the dishes being ordered such as a whiting dish and a big ripe red which would mask the delicacy of the fish? If they're intent on drinking a 2008 Shiraz, that’s absolutely fine. Who are the taste police in this instance? A sommelier is a bit like a personal trainer. Make him or her work for the diner to maximise drinking pleasure, and don't be afraid to ask questions. So, Pinot Grigio or Pinot Gris? These white wines are the same grape variety but named in deference to two regions in Europe. Pinot Gris essentially is the badge of France's Alsace region and Pinot Grigio hails from Italy's north. The perfect match for whiting!
Blue Angel Restaurant - Gympie Tce Noosaville NoosaStyleLiving 7
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 wine goes 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 (Johannisberg 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
Belmondos 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 fetta, and smokehouse trout or the classic rich tomato and beef lasagne with parmesan cheese topping. For the weight conscious try fresh BELMONDOS salads such as balsamic pear, dried fig, pecan, wild baby FRESH FOOD rocket and parmesan cheese or Greek-style with Kalamata MARKET and Sicilian olives and herbed fetta. Tasty sandwiches such NOOSAVILLE as the latest combo of spicy beef and bean or Dijon paprika ham po boy with cheese, avocado, cherry tomatoes and 59 Rene Street mayo or the classic smoked salmon, fetta, red onion, caper Noosaville and dill toastie are top faves and be tempted by freshlyPhone 5474 4404 made cake or a chocolate brownie made in-house by Noosa Whisk. The Greek baklava is worth a trip on its own. Bread is Open Mon – Fri 9am – delivered daily from La Miche, renowned for its classic 5pm Sat 9am – 4pm French-style baguettes, sour dough and wholemeal loaves. You’ll also find a selection of breads from Sols artisan bakery All major credit cards including wonderful ciabatta and hand crafted sourdoughs. www.belmondos.com .
BistroC BeachsideRestaurant After 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.”
bursting with flavour Waterfront
hen Marino Maioli met Craig McCabe there was a natural simpatico. Not surprising given Marino’s background of establishing restaurants in Sydney such as the legendary Lucio’s and Craig’s pedigree, which 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 he is head chef and addicted to the adrenalin rush. ”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 have 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, for me 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 glass plus professional service. Apart from seafood, the whole vine-ripened cherry tomatoes on sour dough ciabatta, add vroom to bruschetta; the pappardelle of rabbit with fresh tomato, olive and parsley sauce and truffled pecorino; the veal saltimbocca; and the roasted baby beetroot salad with watercress and goats cheese, are all taste sensations. A gourmet takeaway service is also available.
NOOSA WATERFRONT RESTAURANT + BAR NOOSAVILLE 142 Gympie Terrace Noosaville, next to the Yacht Club Ph: 5474 4444 Licensed Open Tues – Sunday from 11am to late Takeaway All major credit cards
the essential ingredients fresh produce... A taste of the good life
ungry for something special? You’ve come to the right place. Noosa, considered one of Australia’s premier culinary destinations has a plethora of wonderful restaurants, cafes and deli where clever chefs use premium ingredients for their ‘cuisine of the sun’ while locals and visitors forage at farmers’ markets to celebrate the rituals of preparing and eating fresh food from a cornucopia of abundant fish, fowl and flesh and a thousand fruit and vegetables. New tastes and textures, using a vast array of produce and influenced by traditions from every part of the globe are the basis of enjoying one of life’s simple pleasures. Capture the spirit, freshness, colour and above all honesty of eating food in season. That’s the right time when it’s most full of flavour. So why do we complain that tomatoes, rock melons, oranges, apples and strawberries
and a great chef!
don’t taste like they did when we were kids? Because we buy them all year round, instead of in season, when they’re luscious and bursting with full flavour. Become a fan of farmers’ markets, talk to the growers, fishmonger, butcher, baker, dairy farmer and jam makers to be more aware of food that’s grown on your doorstep and in the lush hinterland. Try to understand ‘food miles', farmgate to plate and why provenance, seasonality and availability have become increasingly
important to chefs and diners with an environmental conscience and a discerning palate. It's all about sustainability and the energy that's expended in shipping produce when it’s not in season. The other benefit is that it supports local farmers and on a more selfish foodie level it's about really fresh produce and seasonal produce which indisputably tastes better. You can't beat something that was picked that morning.
Art, Crafts Food Eumundi Markets
isit the Eumundi Markets and it’s easy to understand why it’s considered the biggest and best arts and craft market in Australia. Foodies are also spoilt for choice at the massive gallery under the fig trees. It boasts an international array of street-style fare, innovative value-added products plus a wealth of fresh produce and ingredients to take home. Apart from just-picked fruit 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 the likes of TonKen and Life’s Good. EUMUNDI Take home or eat on the go MARKETS options vary from calamari, tapas, baked potatoes, corn on the cob, Mexican, souvlaki, Italian arrancini balls, Polish Memorial Drive delights, Japanese pancakes, crepes, paella, cakes, juices, Eumundi organic ice-cream, old fashioned lemonade and gluten-free tarts and pies from Topliss Tarts. And it’s impossible to resist Open Saturday an espresso or latte made by an experienced barista. and Wednesday Manager of the Eumundi Markets Peter Homan says morning “We’re also seeking to create the best sustainable shopping Art, crafts, food, experience anywhere on this planet by changing our clothing & practices to ensure our green credentials are pure. In entertainment conjunction with our local school, we have created a worm www.eumundimarkets farm to process all food waste generated by the market and .com.au for the school to resell the organic fluids and castings. The market is also plastic bag free.”
Trios on the River Seafood Restaurant
hree mates escaped Hastings Street 13 years ago and set up Trio’s on the River, with Geoff Cohen heading the kitchen brigade and the charming David Stellon, front of house. The predominantly seafood restaurant, perched on the Noosa Marina pumps day and night by consistently hitting the mark from fish and chips to duck and aged beef, simply prepared and with balanced flavours. Faves are the salt and pepper calamari with TRIOS ON THE kaffir lime aioli; RIVER SEAFOOD asparagus with RESTAURANT diaphanous tempura; big NOOSA WHARF juicy Moreton Bay bugs; and a large snapper cooked Thai-style Noosa Marina, serves two people. Memorial Drv Great value extends to dinner specials and the lunch Tewantin special includes a trio of tastes, your choice from five main Phone 5474 4799 courses plus a glass of wine. Licensed If a sunset cruise sounds enticing it’s all aboard the Noosa Open Lunch & Dinner Queen checking out Sir Richard Branson’s Makepeace Island 7 days a week as you meander along the Noosa River to Lake Cooroibah All major credit cards and afterwards enjoy three courses with choices at Trio’s. except Diners
Marc Wöhner’s River Cottage
wner/chef Marc Wohner is a stickler for sourcing only the finest quality produce. That includes fruit and vegetables from local growers and fresh fish and seafood supplied by companies such as Noosa Spanner Crabs which only deals directly with fishermen. River Cottage’s menu changes at the whim of the ingredients available on a daily basis and the seasons. If it’s not good enough, it doesn't go on the menu. It’s all about flavour-driven dishes with a modern twist, simply prepared. Be tantalised by a glazed fig tart, beetroot relish, ash-rolled goats cheese, hazelnuts, watercress and a cabernet sauvignon dressing; smoked Rannoch Farm quail, seared Hervey Bay scallops, sweetcorn puree and crispy bacon; surf clams, hand-cut linguine, chilli, garlic, parsley, shallots and white wine; spanner crab croquettes, crab gazpacho, dressed crab with sauce gibriche; and Q farm lamb pie, pea puree, min and onion rings Main course tempters include poached Petuna ocean trout, Mooloolaba king prawn, braised leeks, spinach puree, green asparagus and a bisque sauce; chargrilled organic Bendele spatchcock, truffle pappardelle, roast garlic puree, wild mushrooms and a pancetta jus; roasted Byron Bay pork belly, celeriac, apple, walnut and parsley salad, roasted garlic, potatoes with a cider jus; and vegetarians will love the pumpkin, zucchini, eggplant tagine, chick peas, raisins, pistachio nuts and mint yoghurt. If you still cannot make up your mind, why not indulge in a five-course degustation with wines to match? Sweet tooths will have a difficult decision. Caramelised bananas with vanilla bean ice cream, macerated cherries, peanut brittle, chocolate fudge sauce; vanilla crème brulee, shortbread, wild strawberry sorbet; fresh berries, hazelnut sponge, coconut, white chocolate custard, crème fraiche sorbet; a chocolate tasting plate; or the soufflé which is guaranteed to have aficionados in the spin. The choice of cheeses, served with muscatels, quince paste, water crackers and walnut bread are Ashgrove cheddar, 15 month cloth matured from Tasmania; Delice de Bourgogne, a French cow's milk cheese from France’s Burgundy; Roche Baron, a double cream cow’s milk mild blue French cheese; or St Agur, a blue cheese made from pasteurised cow's milk from the village of Beauzac in the Monts du Velay. There’s also a well thought out wine list with ten wines by the glass.
RIVER COTTAGE RESTAURANT NOOSAVILLE 301 Weyba Road Noosaville Phone 5449 7441 Licensed Open Dinner Monday - Saturday All major credit cards except Diners
The Ginger Café
t’s ginger heaven and so much more at Yandina’s Ginger Factory, the iconic coast tourist attraction that’s been entertaining visitors from around the world with an authentic taste of Queensland for more than 40 years. From the hands-on cooking school where a Michelin-starred chef is at the helm teaching everything from making Spanish-style sausages and sensational seafood, to the Superbee live bee show or how about watching export-quality ginger being processing from the ground-up. There really is something to stimulate all THE GINGER the senses and FACTORY all ages. At the fully Pioneer Road, Yandina licensed Ginger Café (Coolum/Yandina exit within the spacious off Bruce Highway) undercover courtyard Ph: 5446 7100 surrounded by fragrant, sub-tropical gardens and exotic blooms, the tempting range of light Open daily 9am to snacks, lunches and refreshments includes its famous ginger 5pm - except Xmas scones baked daily and served with ginger jam and cream. day For premium quality, ice cream, you can’t go past Bliss Ice Admission: Free Creamery. Sixty-five mouth-watering flavours are churned www.gingerfactory onsite using only the best ingredients. .com.au
hy is it so hard 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 good coffee can be found at Hard Coffee. “Start with exceptional beans such Campos,” says owner Shane HARD COFFEE Newton. “Then the BAY VILLAGE two major steps HASTINGS ST involved in coffeemaking are the Bay Village Shopping extraction of coffee Centre and the texturing of Hastings Street the milk. And ultimately the passion Open breakfast, lunch and care the barista puts into & coffee every cup will be the difference 7 days a week 7-5pm between a good cup and a great cup.” Shane provides a free delivery service in Hastings Street All major credit cards 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 and mushy peas were de rigueur. These days everybody’s favourite BYO Rock Salt is two doors away in a very smart more intimate space with soft lighting, a black, white, charcoal with bold black and white stripes palette and cosy banquette seats which are especially popular for romantic occasions. Rock Salt has won Best BYO at the state’s largest hospitality awards for excellence for the last four years however Stu has never rested on his laurels and consistently dishes up value-for-money delectable, high standard fare - adored by locals and visitors alike. Being unlicensed is a big 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 and let’s not forget the tempura fresh asparagus with hollandaise. Such a simple dish yet one of the most asked for. Dinner only is served on six nights however Stu will open for lunch by arrangement for 15 people or more. Functions such as weddings, special birthdays and anniversaries are popular taking advantage of the outdoor dining area, which is a beautiful setting beside the park. With the Noosa River as a backdrop it is the ideal spot for a wedding ceremony plus being BYO makes it a very affordable option. 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
Hyatt Regency Coolum Eliza’s, McKenzie Grill & Bruschetta
orking in London restaurants many moons ago gave Gareth Collins the taste and the passion. 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, Bendelle 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 the creative work of Gareth Collins. Cemil Dalyan is the head chef at The McKenzie Grill, located in the lobby of the resort. The favourite amongst 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
he name Otth is synonymous with the French connection in Noosa. However the days of La Plage are long gone but not so charming Colette Otth. She has returned from overseas and taken over as general manager of Tempo, hoping to inject more Italian flavours into the menu plus serious fun and laughter into the town, and in particular her “beautiful canvas of Tempo and Quamby Place” – just like the good old days, when there was always live music on Sundays. And while mum relaxes with cool cocktail made by a Brazilian lass who shakes everything including her tail feather and dad has his Peroni or Grolsch off the tap, the kids can play in the park by the river in full view of the restaurant and join them later for that great tradition the Sunday roast. Tempo’s menu, which will change after Easter has been tailored for those seeking a relaxed, satisfying dining experience at any time of the day - from healthy breakfasts to casual luncheons and romantic dinners or those simply wishing to enjoy coffee or drink at the bar. Expect starters such as succulent, tomato, buffalo mozzarella crostini with basil and olive oil - fresh clean taste sensations; oh-sotender fried calamari with lemon and housemade aioli; sautéed prawns with avocado puree, chilli and mint, with just the right amount of seasoning. Amongst the mains are house-made light and fluffy organic gnocchi, pan-fried just long enough then gently tossed with green peas, chilli, spinach, toasted pine nuts and pancetta. A flavour sensation that’s for sure. Another standout dish was the grilled sirloin with goat's cheese-filled mushroom, kipfler potatoes and balsamic jus – sure to popular with diners as it was perfectly cooked as was the grilled snapper with fresh garden salad
and aioli The menu also boasts fresh fish, freerange chicken, vegetarian dishes and children are well catered for and for lovers of great pizza - lucky you. Tempo's pizza bases are organic and produced onsite to ensure the best quality. The pumpkin, tallegio, caramelised onion and spinach one was amazing. The dessert pizza of orange, chocolate, pistachio and mascarpone is to die for, even for breakfast. TEMPO NOOSA QUAMBY PLACE Noosa Wharf Quamby Place Noosa Sound Phone 5448 1088 Licensed Coffee, lunch, dinner, takeaway - 7 days from 10.30am Breakfast 8am, Saturday/Sunday All credit cards
Splendida Gourmet FineFoods
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
uncan Jones trained dolphins for starring roles in the New Adventures of Flipper. As a film location scout he worked on movies such as Fools Gold starring Matthew McConaughey and Kate Hudson. Emma and he shared a passion for gelato and a desire to redefine ice cream shops hence Caribbean Dreams Gelati at Peregian Beach and later Coolum - the toasts of the coast with shades of the Caribbean were created. There’s an amazing 45 CARIBBEAN hand made flavours of DREAMS GELATI gelato and sorbet, PEREGIAN BEACH inviting instant & COOLUM salivation and faces with big smiles. Amongst the 5/224 David Low Way fave raves are Rocher, Mars Peregian Beach bar, Rocher, pavlova, cinnamon, Sicilian pistachio, butterscotch, cherry 7/1778 David Low ripe, apple pie and extreme chocolate. Way Sundaes are popular, ditto hot Belgian waffles, espresso Coolum Beach coffee, spiders, gelati shakes, frozen yoghurt, take home packs Open daily ‘til late and for kid’s birthdays there’s nothing cooler than an ice cream cake. And don’t forget the hot dogs on a freshly steamed bun.
Blue Angel Restaurant
hef/owner Daniel Mosedale worked with Bill Granger at his signature Sydney restaurants and his food shares a similar deft hand and classical trained technique – credentials to match the Mediterranean-inspired modern menu. And when it comes to being a locavore and specialist in simple, fresh flavours that speak for themselves, Daniel is king. He supports local growers, farmers and fishermen because he believes the less a product has to travel, the longer it will have been to ripen on the vine, swim in the sea, graze on pasture, which means less handling so the fresher it will be. Organic produce includes tuna, Noosa spanner crab, buttery yellow zucchini flowers, heirloom tomatoes plus in season Padron peppers are grown by Richard Mohan and fruit, vegetables, salad leaves and herbs come from market gardens nearby. Freshly shucked Coffin Bay oysters had a food critic in a trance. She said: “We salivated over freshly-shucked Coffin Bay oysters, which danced with the jalapeno/ lime hot ice”. Other dishes Daniel has become renowned for are orange-dusted jumbo prawns with a fresh pea, ricotta and mint salad, crispy local zucchini flowers which currently are filled with buffalo mozzarella shaved prosciutto San Daniele, summer tomatoes and basil; betel leaves with Noosa spanner crab, green pawpaw and peanuts, roast chilli, palm sugar and lime dressing; also grilled Hervey bay scallops with parsley, garlic and Pernod butter brioche crumbs. Top billing in the mains goes to the amazing cashew-crusted barramundi with a fragrant lemongrass-coconut broth, seafood dumplings and chilli caramel, however others ‘worth their salt’ are the salt and pepper Watermark softshell mud crab with shaved wombok, cucumber, daikon, avocado and sesame dressing; and duck aficionados will go quackers over the crispy skin Bendele farm duck breast, soft polenta, roast apricots, Gorgonzola, walnuts and spiced vincotto Still not sated? Dive into desserts from the deep end with a chocolate tasting plate of white chocolate and lavender crème brûlée; Valrhona guanaja 70% pave; milk chocolate-hazelnut gelato and a cocoa nib tuile. Whether you sit on the shaded area al fresco looking out to the Noosa River or the indoors, Daniel’s wife Angela who runs front of house will ensure the service is impeccable. She’s also proud of the wine list which has many wines by the glass and earned a single goblet in the Gourmet Traveller Wine magazine’s 2010 Wine List of the Year Awards. A great result for a first time entry.
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
Costa Noosa EspressoBar
t’s just about the coffee as lovers of exceptional fresh coffee who continually stream into Gavin and Angela Piper’s Costa Noosa Roastery & Espresso Bar and roasting house will testify. “For the last five years we have worked with green bean suppliers to source the best available 100% Agrade Arabica high altitude beans including organically and shade grown from specialty estates around the world,” say the Pipers who received bronze medals in two categories at the Australian Roasting Championships, sell a wide range of domestic espresso machines, stovetops, plungers and assorted coffee accessories, offer a course for budding baristas and freshmade-daily cakes such as chocolate brownies plus the coffee beans dipped in chocolate are to die for. “We roast daily to insure freshness and consistency. COSTA NOOSA Blends include our signature Espresso Noosa which consists ROASTERY & of green beans from South America, specially hand crafted ESPRESSO BAR to deliver a rich and velvety crema with a full bodied smooth SUNSHINE BEACH flavour sure to suit all palates. The strongest and darkest roast is Cooloola Cool which holds itself exceptionally well in 26 Duke Street a milky latte or experience its smooth, full bodied, earthy and Sunshine Beach punchy flavours in a fresh espresso. Phone 5474 9222 “A great espresso is an endless quest and we invite you to call in and experience the fragrance, aroma and great taste Open Mon – Sat 7am for yourself.” Concludes Gavin adding their Organic – 4pm Certification audit was recently passed with flying colour, Sundays & public thus making them the only certified organic coffee roaster holidays 7am – 1pm on the Sunshine Coast. www.costanoosa.com.au
Wahoo Seafood Restaurant &Bar After dishing out the best takeaway including crumbed calamari and fish cakes, Nicole and John Siljuk 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. He is also meticulous about quality produce, presentation hence the accolades keep coming especially for tuna nicoise at lunch; roasted WAHOO SEAFOOD bug tail wrapped in RESTAURANT & BAR pancetta with fresh PEREGIAN BEACH seasoned goats curd, basil risotto, roasted fig, spinach 4 Heron St, Peregian puree and aged balsamic; and Beach baked barramundi watermelon curry Phone 5448 1491 with coconut rice, lychees and grilled salted
watermelon. The wine list has some treasures from the Smallfry vineyard in the Barossa including riesling, rose and a fantastic tempranillo which is a good match for seafood for seafood. Most wines are available by the glass and Wahoo Ale is the most popular beer.
Lunch Tues - Sun Dinner Wed - Sat Takeaway available Licensed or BYO Mastercard & Visa
Dining Hot spots 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
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