Noosa STYLE Food Glorious Food - issue 3

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food food... noosa style Glorious A TASTE OF NOOSA'S FINEST! buon appetito ! FREE OCT - DEC 2011 sunshine coast & LIVING

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Noosa STYLE magazines FOOD GLORIOUS FOOD Dining Review magazine with the Sunshine Coasts latest on where to wine & dine.

Transcript of Noosa STYLE Food Glorious Food - issue 3

Page 1: Noosa STYLE Food Glorious Food - issue 3

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noosastyle

GloriousA TASTE OF

NOOSA'S FINEST!buon appetito !

FREE OCT - DEC 2011

sunshine coast &

L I V I N G

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what’s on in noosa?... read our mag

Inspired by Noosa

Bestowed with some of nature’smost wonderful beaches,estuaries and national parks,

it’s easy to understand why localsare determined to protect theirpiece of high rise-free paradise,why Melburnians call thebeachside playground ‘Toorakin shorts’ and internationallyit’s regarded as one ofAustralia’s most sophisticatedresort destinations.

Noosa exudes fun times,good taste and fine cuisine.

Hastings Street, which skirtsLaguna Bay and Main Beach,Australia’s most popularnorth-facing beach, is thegateway to 477 hectares ofnational park where koalas callhome, keen walkers head toSunshine Beach and where surfbreaks have been known to eludeeven the world’s best board riders.

From accommodation optionsright on the waterfront and 5-starluxury retreats to quaint beach shacks,it’s a short stroll to finding pure Noosaindulgence in chic boutiques for him, herand the little ones, jewellery stores,homewares, art galleries, book shops,ubiquitous gelaterias, fabulous restaurants, cafes,classy bars, ever-so tasteful delis and tastytakeaways plus the Eumundi and Farmers Markets, thelatter of which mirrors Noosa’s rich hinterland andprovides a bountiful setting for paddock-to-plate trading.

Culinary cravings are met by a constellation of smart, albeitcasual and eclectic eateries where it’s all hail the chefs, and the localproducers, who are also heroes. Noosa’s food is right up there with the best andchefs are unusually daring, imaginative and so responsive to the fresh-from-the-paddock produce that arrives daily at the restaurant’s back door. In addition, fromthe rivers and reefs come wondrous seafood, which invariably is simply cooked, sothe flavours speak for themselves.

Where to eat and drink? How about languishing over breakfast just a towel-length away from the beach, having a well-made espresso, tropical fruit smoothieor a sundowner such as a margarita or rose with tapas. At Quamby Place and atNoosaville, the once sleepy village for fishos, are crowd-pleasing BYOs and bistroswhere the vibe is laid-back, and diners can utilise the Noosa ferry to transportthem along the busy meandering river, which is fringed with green spaces anddotted with picnic tables and barbecues. Stops are made along the way from theNoosa Marina to the Sheraton Noosa Resort. Dishes which reflect regionality –honest to goodness cuisine of the sun, are also found in restaurants at Coolum,Peregian Beach and Sunshine Beach.

Want to know more about cosmopolitan cuisine with a taste of Noosa? It’s allhere in the foodie’s bible – Food Glorious Food - what’s hot and new and must-do.

Welcome to Noosa. Indulge, be inspired and enjoy!

foodgloriousfood...

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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.

3Ezines @ www.styleliving.com.au

COVER: Noosa Yacht & Rowing Club

published byStyle Living Magazines

PO Box 1003

Paradise Point 4216

P: 07 5577 2886

F: 07 5577 3354

e-mail: [email protected]

www.styleliving.com.au

enquiries Ph (07) 5577 2886

fax (07) 5577 3354

publisherTom Murray

[email protected]

group editor Kaylene Murray

[email protected]

noosa editorHelen Flanagan

[email protected]

productionJoshua Murray

[email protected]

salesBrendan Weatherill

[email protected]

mob: 0422 556 610

noosastylePublished in conjunction with:

sunshine coast &

L I V I N G

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Melbourne’s Heidelberg community was saddenedwhen chef Damir Mikletic and wife Maria moved toNoosa to re-establish Madmegs – the name being a

combination of their daughter’s names Madison and Megan.The hard working couple, who were also involved in the familypie business, managed to squeeze in holidays to Noosa andwhilst falling in love with the area, they thought their pizzaswould be a good alternative to what was readily available.Damir says they have “thin crust pizzas which are cooked toorder in a stone-based oven using only fresh quality toppingssuch as champagne ham, bacon, parma, prosciutto, Spanishchorizo plus we roast our own vegetables.

“Most popular pizzas are Pumpkin with tomato cheese, pinenuts, baby spinach and feta; Prosciutto with tomato, cheese,basil and bocconcini; Tatas with tomato, cheese, baby spinach,prawn cutlets and garlic; the hot Matador with tomato, cheese,chorizo, jalapenos, olives, garlic and chill; Pissaladiere withtomato, cheese, onion, anchovies and olives; tandoori chicken;and Madmegs which is tomato, cheese, ham, mushroom,capsicum, onion, garlic and herbs.”

There’s a mezze plate, with a selection of cured meats,cheeses and Kalamata olives marinated in chilli, oregano andnapoli sauce; pasta dishes such as carbonara, napoli, bolognese,pesto and matriciana.

Take away or bring a bottle of wine if you choose to eat-in.Madmegs is open from 4pm Monday to Friday and from

midday until late on Saturday and Sunday.

Mosey to River Lounge on the riverside of the SheratonNoosa Resort & Spa for sunset cocktails overlookingthe Noosa River or a pre dinner before Cato’s where

a feast or a delightful a la carte menu awaits. Seafooddevotees and those with hearty appetites will love the all-

you-can-eat nightly seafood buffet while others can optfor the creative modern Australian menu with offeringssuch as Thai-style scallop and sticky pork salad; wattleseed-crusted eye fillet;and the seafood grill

with chorizo and redpepper risotto, bisque

sauce and potato wafer.During the day be in the

zone at Cato’s Bar watchingpeople as they stroll Hastings

Street and enjoy two or three courselunch specials with a glass of wine in the

restaurant, When it comes to savouring flavours overbreakfast, lunch or dinner, executive chef Scott Freund hascreated temptations galore and with its various bar options,from a quiet drink a deux or watching the footy with mates,the Sheraton caters for everyone. That includes the kids.

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Cato’s Restaurant & Bar

MADMEGS THEPIZZA PANTRY

Islander - 5 Thomas St

Noosaville

Phone 5440 5790

BYO

Open7 days

Lunch Sat - Sunday

Mastercard/Visa

CATO’S RESTAURANT & BARNOOSA SHERATONRESORT & SPA

Hastings Street

Noosa Heads

Phone 5449 4754

Licensed

Open 6.30am to late

7 days/nights

All major credit cards

Madmegs Restaurant

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NOOSA YACHT &ROWING CLUB

On the riverfront

in the parklands

Gympie Terrace

Noosaville

Ph 5449 8602

Licensed

Open Lunch & dinner

Breakfast Sunday

7 days/nights

All major credit cards

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It’s buzzy, breezy, perched on

the river foreshore and is

where the locals congregate

for sunset bevys on the deck,

live entertainment on Friday

nights and Sunday afternoons,

sport on the big screen and of

course lunch, dinner, all day

snacks and the famous Sunday

brekky.

Head chef and family man Dan

Dyer has called Noosa home

since 1998, another chef is a professional fisherman

and being so close to the river it’s only natural that

fresh seafood is a big feature of the menu with the

seafood platter regarded as the best value around.

Manager Andrew Hewett says his favourite dish

includes prawns, scallops, salt and pepper squid and

the very popular reef fish wings. “The wings are very

tasty and a bit like a spanner crab to eat. Pick it up

and get stuck in. The fin is more like a chip.”

Other dishes from the sea are fresh black lip mussels

in a creamy garlic, leek and white wine broth; black

tiger prawn skewers; seared cuttlefish; fresh local

reef fish; XXXX battered sea perch; and sea perch in

an aromatic red curry.

Landlubbers can look forward to pumpkin and

sweet corn rosti, grilled mushroom, roast tomato,

hommus and petit salad with balsamic reduction

and extra virgin olive oil; warm vegetable salad with

roast pumpkin, capsicum,

tomato, field mushrooms,

chick peas, mixed leaves and

balsamic vinegar; rare Thai

beef salad with mixed leaves,

mint, coriander, peanuts, rice

noodles and traditional

dressing; char-grilled rump

and rib fillet steaks served

with your choice of sauce,

salad and chips or vegetables;

chicken breast schnitzel;

linguini with chorizo, roasted capsicum, kalamata

olives, Spanish onion, torn basil, feta and extra virgin

olive oil; char sui pork stir-fry with egg noodles,

vegetables and Thai style marinade; traditional

Greek and Caesar salads, burgers, spring rolls and

more plus desserts and smaller fare for the small fry.

Sunday brekky, a buffet groaning with all the old

fashioned favourites, kicks off at 8am and concludes

at10.30am and Andrew recommends the

sportsman’s lunches. “These are a fun thing we love.

We usually have about three a year and in the past

there’s been the likes of Sam Kekovich and Sir Viv

Richards. The next one is 24 November with a two

course lunch, great prizes, an auction and more.

“Also scheduled is a wine dinner on Wednesday 9

November. Enjoy five courses

matched with Angove wines and hosted by senior

winemaker Tony Ingle. It’s $75 per person.”

NoosaYacht & Rowing Club

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FINE WINE OR EVEN VIN ORDINAIRE DRINKERS ARE MORE LIKELYTO UNDERSTAND WHAT CONSTITUTES AN AWARD-WINNING WINE

OR WINE LIST.

Comparing to food and restaurants it’s certainly more black and white. After

all bottles have a comprehensive method of labelling and taste-wise if it

says shiraz on the front label you believe it, because it’s quantified on the

back. But sorting out a myriad varieties, varietals and vintages to

make a balanced and well thought-out list with integrity?

That’s another story.

A record number of 386 entries flooded in

for Australia's Wine List of the Year in 2011.

Established in 1994, the awards are

presented by leading wine distributor,

Fine Wine Partners and Gourmet

Traveller WINE magazine. After careful

deliberation, the judging panel, which

was chaired by leading Australian

wine communicator, Peter Forrestal

and included luminaries such as

Gerard Bassett, Master of Wine, Master

Sommelier and World's Best Sommelier

2010, from the UK, selected Pilu at

Sydney’s Freshwater, the winner.

Each list is rated on its content, balance,

suitability, presentation and pricing and whilst

there’s always a place for the impressive

encyclopaedic wine lists, the growing trend towards

casual dining has lead to more small, perfectly formed lists

achieving glass (goblet) ratings, of which the maximum is three.

Locally Marino Maioli was chuffed that his Waterfront restaurant was given

one goblet especially as a first time entrant. He said ‘Tim Watson does a great

job devising the wine list and it is great to see his work recognised.”

The Hyatt Regency Coolum received resounding endorsement for its

extensive wine cellars, with three of its restaurants named. Signature restaurant

Eliza’s earned two goblets, and the contemporary Italian Bruschetta was

awarded one goblet, as was the ever popular McKenzie Grill.

The resort’s Director of Food and Beverage Steven Bowman said the

awards were a welcome acknowledgement. “To be recognised for not just

one, but three of our restaurants is a great honour from a very highly respected

magazine. It places our wine lists among the best in Australia.”

Taking a triple bow was Sails with three goblets, the highest achievement

and a previous recipient. “There were only eight of these awarded in Queensland

and Sails is the only restaurant north of Brisbane,” says a proud assistant manager

Nigel Lee about the 20-page opus which stretches to some of the great wines

of the world. “As you know we are passionate about the depth and integrity of

our list which has about 550 different labels and over the years Lyndon Simmons

(owner) has invested many thousands of dollars into building it. In addition there

are three working wine cellars - the largest located in Rumba Wine Bar, to house

the collection and ensure it is kept in pristine condition.”

cheers

Gongsfor goblets....

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With unbeatable views of the Noosa River,modern Australian menu and relaxedNoosaville vibe, the name Lazy River Bar &

Bistro is absolutely appropriate. The location, on the corner of James Street and

Gympie Terrace, which the locals fondly call SunsetStrip, was perfect for owners Anthony Mulligan andMartin Ward to reconnect to the restaurantindustry they love;

after running for theprevious 2 years a big

and busy gastro pubin Jersey Channel

Islands. Lazy River’s high ceilings

and French windows give aspacious al fresco ambience which is complemented byunpretentious bistro food, lots of local produce, excellentprices, Elite coffee, a jazzy bar although it’s currently BYO.When licensed there’ll be a concise wine list, bottled beer,liqueur coffees and other tempting sunset beverages.

Opening hours are every day for lunch and dinner plusbreakfast at weekends breakfast from 8am.

LAZY RIVER BISTRO & BAR

On the river

Gympie Terrace

Noosaville

Phone 5474 1699

Licensed/ BYO

Open Lunch & Dinner

Mon - Sunday

Breakfast Sat & Sun

All major credit cards

Lazy River Noosaville

Sails Restaurant Hastings Street

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Looking for a bar to have a

glass of wine,

champagne, a cold beer

on tap or a stunning

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 squillion-style

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.

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Champagne100ml

White Wine120ml

120ml Fortified Wine60ml

Chardonnay120ml

Shiraz/ Pinot Noir120ml

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 ofsparkling 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

Zachary’s BarRaising theBAR

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AROMAS RESTAURANT - HASTINGS STREET

White 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, normallyoff-dry to semi-sweet.Braised Chicken, sushi and other

Oriental dishes, poultry, pork.

Gewürztraminer:Light to medium body, usuallysemi-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, semi-sweet to off-dry.Crabmeat, appetizers and finger

foods, pork, salads.

Red winesCabernet Sauvignon:Medium to full-bodied, tannic & dry.Beef, lamb, pork, duck, game meats,

cheeses.

Merlot:Medium to full-bodied, less tannicthan Cabernet, dry.Beef, lamb, pork, duck, game meats,

cheeses, stews, pizza, heart pastas.

Zinfandel:Medium to full-bodied (also madein a lighter style), dry.Hamburgers, beef, lamb, venison and

game, hearty pastas, turkey, stews,

pizza.

Pinot Noir:Medium to light-bodied, dry, littletannin leaves silky texture.Lamb, duck, turkey, game birds, beef,

rabbit, semi-soft cheeses.

Specialty Wines Pink Wines(Rosé, White Zinfandel, CabernetBlanc, 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/ChampagnesCrisp and bubbly.Aperitifs and first courses, fruits andnuts. Fuller bodied variations go wellwith any fish and chicken.

WhichWINEgoes with...

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From fresh fruit, vegetables and gourmet meat to over200 value-added products created by local chefs,specialty deli items such as Italian cheese made to an

ancient recipe from the 1300s and ingredients from allcorners of the globe needed for a dinner party or a casuallunch, guaranteed you’ll be shopping like a chef at

Belmondos. You’ll also find a selection of artisan breads such as

ciabatta, hand-crafted sourdough, classic French-stylebaguettes and wholemeal loaves. There are also platters and

bowls plus cookbooks for inspiration or why not ask resident chefPatrick Williams, who offers a daily-changing lunch menu. Think

frittatas, quiches, savoury slices, gourmet pies, sensational salads, gourmetsandwiches, curries and more. Dietary needs are catered for and with no dish over $12, it’sextraordinary value.

Belmondos is also the home of specialty coffee roasterClandestino with roasters on site providing a selection ofpremium grade single origins and blends which can becustomised to suit your penchant for caffeine. Of course aslice of house-made cake, a chocolate brownie or to-die-forGreek baklava, are ideal accompaniments. The Brew Bar, theonly one of its kind on the Sunshine Coast, is a truly specialexperience.

Belmondos is relaxed yet there’s a creative energy andwelcoming spirit which flows throughout the stylishwarehouse. The ever-smiling Belmondos’ team is veryexperienced in the food industry so the level of customerservice and knowledge is second-to-none.

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This is the quintessential beach-side bistro, where ever-evolving menus designed by Dayle Merlo reflect theseasons, and often as he says are “eclectic with a twist

and a tweek. The best ideas come while trying to balance amenu without repeating too many ingredients and usingwhat’s available locally. Noosa Red tomatoes are aperennial favourite, Olive Care has the best olives and oil,there are wicked treats like fresh figs, pomegranates and I

love Suncoast Limes’lime salt and dried limes

which infuse a wonderfulflavour into curries.” Signature dishes such as

caramelized pork belly with searedHervey Bay scallop and a sticky tamarind

jus and a coconut chicken salad vie for attention with duckbreast, rib eye steak and classic fish and chips.

Wednesday nights it’s the not-to-be-missed Buena Vistawith Cuban food, drinks, band and of course dancing, whileevery Thursday it’s a seafood feast. Chilled delicacies includingMooloolaba prawns, Moreton Bay bug and spanner crabremoulade plus Pacific oysters with mango salsa are followedby a sizzling pan of seafoods.

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BISTRO CBEACHFRONTHASTINGS ST

On the Beach

Hastings Street

Noosa Heads

Phone 5447 2855

Licensed

Open Breakfast, Lunch

& Dinner

7 days a week

All major credit cards

BELMONDOSFRESH FOODMARKETNOOSAVILLE

59 Rene Street

Noosaville

Phone 5474 4404

Open Mon – Fri 9am –

5pm Sat 9am – 4pm

All major credit cards

www.belmondos.com

Belmondosfresh food market

BistroCbeachside restaurant

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No wonder the Waterfront Restaurant & Bar is so

popular. The inviting space is in a prime location,

has glass stackers that open out to the grassed

area riverside and is complemented by contemporary

Italian-inspired food that bursts with flavour, an awarded

wine list with many by the glass and attentive, friendly

service. Plus restaurateur Marino Maioli has finally bowed to

pressure from those seeking takeaway and it’s identical in quality to what is served to diners.

Choose from calamari, crumbed, battered or grilled fish and chips, a fisherman’s basket,

lasagna, linguini pesto, wagyu Bolognese, salads, every-man’s-favourite steak sandwich with

onion marmalade, Swiss cheese and braised onions and desserts such as tiramisu and panna

cotta which sounds as though they could also be the answer to time-poor hosts, who are

entertaining.

Marino’s background includes establishing well-known restaurants in Sydney and head chef

Craig McCabe’s culinary pedigree includes working with the renowned Brisbane

chef Javier Codina and winning awards such as Courier Mail Chef of the Year

in 2008. He also owned an artisan bread company where learned about

the fermentation process for sourdoughs and classical pastry. Using

the same starter-culture at the Waterfront, means the sour dough

ciabatta accompanying the brilliant antipasto for instance, gives

you an uncontrollable urge to keep eating more. The dough

is also perfect for wafer-thin pizza bases that Craig tops with

exceptional combinations.

His says his 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.”

Other dishes on the menu that deserve diner’s undivided attention are entrees of baby

calamari dusted with semolina; puff pastry tart with heirloom tomatoes, goats curd and basil;

bruschetta with Mooloolaba king prawns, cherry tomatoes

and saffron; and main courses such as braised pork belly

with orrechiette pasta, olives and parsley; risotto prima vera

with local baby calamari; pappardelle of duck with fresh

tomato, asparagus, olives and parsley sauce; local yellowfin

tuna with heirloom tomatoes, capers and parsley sauce; and

a 250gm beef fillet with crushed kipflers and a salad of

spring vegetables. Mussels provencale with fresh tomato,

chilli, garlic and parsley is served as an entrée or main

course.

Desserts such as amaretto-scented crème brulée or

chocolate valrhona moelleux with vanilla-bean ice-cream

are typical of everything on the menu: bellissimo.

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NOOSA WATERFRONTRESTAURANT + BARNOOSAVILLE

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

Waterfrontrestaurant & bar

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Should we take heed from reviewers– the taste police, the so-calledexperts with discerning palates or

go it alone with your gut feel – literally?That might be OK when you’re on familiarturf at home but holidaying in adestination renowned for its culinaryexcellence and diversity? A different kettleof fish. What about mixing it up with infogleaned from a trusty local guides such asthis and foodie friends?

Another perspective is GourmetTraveller’s Australian annual RestaurantGuide. It is revered and “if a restaurant isreviewed here, you can count on it beinga cut above. A trattoria in the suburbs ofAdelaide or a Japanese fusion restaurantin the wilds of Noosa – the samestandards apply so you can be sure ourrecommendations are worth your moneyand your time…”

The 2012 top 100 listwas compiled usingwhat many considera controversial starratings’ system withthree being the max.Taking the number oneslot was Sydney’s Marque

and the topQ u e e n s l a n drestaurant wasBrisbane’s Ortigawhich came in at 23.Wasabi was in 70thposition and ratednumber one inQueensland regional. Alsoin the top 10 regional wereRickys River Bar & Restaurantwhich since its recentmakeover, boasts asophisticated bardelineated fromthe elegant

restaurantwith an

impressive winelist that

complements the

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hungry for the best?..

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It’s a subjectiveminefield out therein restaurant land.Or is it?

River Cottage Noosaville Sails Restaurant - Hastings Street

Blue Angel RestaurantNoosaville

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Other restaurants with plaudits – no meanfeat, in Gourmet Traveller’s Guide – were faveBYO at Peregian Pitchfork, sensational Sails (seeSails’ page for details), berardo’s, Blue Angel,Gusto, Humid, Season, Spirit House, Thomas

Corner and mentions – never to be sneezed at- were made of Sunshine Beach’s Costa NoosaEspresso which roasts, grinds and servesexcellent coffee, Coconut Grove, CaféContinental and as you’ll read in this guide,Thomas Street’s Sushi Monster with everyonelining up for sushi and gorgeous gyoza.

Gourmet Traveller quantifies thecollection saying the reviewers who pay their

way “are looking for good taste and goodtimes, for evidence of care on the part of the

chefs and waiters alike … we don’t want to wasteyour time with the almosts and the also-rans …”

Agree or disagree. That’s up to you,

the diner - the one paying the bill!

beachy casualness and broad water views, andEmbassy XO at Sunshine Beach, which was rated10th. Details are on the Embassy XO page.

When it comes to a bright shining star, theonly other local restaurant apart from Wasabi toreceive one was River Cottage which severalmonths ago celebrated it first anniversary.

When reminded that one star was for “arestaurant with an element of sparkle as well asprofessionalism which raises it beyond theeveryday”, owner/chef Marc Wohner reacted in atotally humbling manner although his shynessdid finally give way to a big smile. And proud heshould be. Details are on the River Cottage page.

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Embassy XO - Sunshine Beach

River Cottage chef ‘Woody” &owner chef Marc Wöhner

Rock Salt - Quamby Place

Clovelly Estate - Montville

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The world famous Eumundi Markets continues to evolve as the

leading art and craft market in Australia.

The philosophy of locally handmade products and services

has served the Eumundi Markets well over the last 32 years

and it is the originality and uniqueness of the stallholders

and their creativity that has customers coming back for

more year after year.

Under the magnificent fig trees with their wide

arbours, lovers of international food are always in awe of

the wide selection of cooked to order dishes while

alongside bakers, jam makers, chocolatiers and fruit and

vegetable producers sell their wares.

There’s just-picked fruit, salad leaves, sun-blessed

tomatoes and organic vegetables, 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 TonKen and

Life’s Good. Excellent tea and coffee, fruit drinks and

yummy desserts provide perfect accompaniments.

Be impressed with the flavours and quality amongst

the array of street-style fare to take home or eat on the go.

Options vary from calamari, tapas, baked potatoes, corn on

the cob, Mexican, souvlaki, Italian arancini balls, Polish

delights, Japanese pancakes, crepes, paella, cakes, juices,

organic ice-cream and old fashioned lemonade to gluten-

free tarts and pies from Topliss Tarts.

Musicians entertain and kids are well catered for.

NoosaStyleLiving14

noosastyle

EUMUNDI MARKETS

Memorial Drive

Eumundi

Open Saturday

and Wednesday

morning

Art, crafts, food,

clothing &

entertainment

www.eumundimarkets

.com.au

The secret is out. Locals are lining up for sushi and gyoza andthanks to a food critic, Sushi Monster has even been mentionedin a national restaurant guide. And it’s worth any wait aseverything is made fresh to order.

Tucked away in Thomas Street, authentic Izakaya-stylefood, which means it’s oh-so casual street or even tapas-style

food, is ideal to take away. If you have time why not sit at a tableor prop at a bench, but be early for lunch or dinner as the place is

only tiny. Start with sushi rolls.Choose from tempura prawn and

avocado, tandoori chicken, Californian oreleven others all served with ginger, wasabi

and wakame on the side. What about dumplings in a soup,wakame salad, miso soup or gyoza which are Japanese-stylepan fried and steamed pork. Also incredibly popular arekaraage (deep fried chicken) and okonomiyaki kansai

fu, a savoury pancake with shredded cabbage and dashi,topped with either bacon or prawns. Rice bowl dishes includeteriyaki chicken don, curry rice, gyu don which is beef andonion simmered in a mildly sweet sauce flavoured with dashior Sushi Monster’s attempt at the “world beating d’onburi”,their salmon avo don. In Japanese the word for excellent is‘subarashii’. So Sushi Monster.

SUSHI MONSTER

2/10 Thomas Street

Noosaville

Phone 5440 5768

Open Lunch & Dinner

BYO

7 days a week

All major credit cards

www.

sushimonster.com.au

art, crafts, foodEumundi Markets

Sushi Monster

Page 15: Noosa STYLE Food Glorious Food - issue 3

NoosaStyleLiving 15

Marc Wohner’s River Cottage was

given one-star and one goblet in

the 2011 Gourmet Traveller 2012

Australian Restaurant Guide, a massive

compliment given he only opened the

restaurant in August 2010.

When reminded that one star was for “a

restaurant with an element of sparkle as well

as professionalism which raises it beyond

the everyday”, the owner/chef reacted in a

totally humbling manner although his

shyness did finally give way to a big smile.

He’s certainly hitting the ground running

since starting his apprenticeship when he

was about 14 in a Michelin-starred

restaurant in Munich. After national service

he moved to another Michelin-starred

restaurant in Switzerland then to Scotland,

where he also met Ruth, who later became

his wife. After to-ing and fro-ing they

eventually settled in Australia, he became

head chef at Ricky Ricardo’s which became

Rickys under new ownership and five years

later, their dream of owning the former

Riverhouse came true. The new moniker of

River Cottage gave them their own identity

and as Ruth so succinctly says “slowly it’s

becoming ours and we think we are doing

something pretty special”. Now with a star,

that’s so true.

Dishes that prove Marc has finesse and

an innate knowledge of local produce,

techniques and flavours are pressed smoked

duck breast, foie gras and pistachio,

gingerbread,

onion

a n d

port chutney plus watercress;

beetroot sponge, baby beets, hazelnut goat’s

cheese, beetroot crisp, puree horseradish; an

exquisite tasting mélange of char grilled

Mooloolaba prawns, watercress, green apple,

tomato, shaved fennel and lemon aioli; Cone

bay barramundi, sweet corn and bacon

beignet, potato foam, green asparagus, and

Banyuls sauce; char grilled Gippsland sirloin,

Yorkshire pudding, cauliflower bake,

mushroom, and caramelised onion; plus to

finish, cheese aficionados will swoon with

the selection of Tassie Pyengana farmhouse

cheddar; French blue Rochebaron; and/or

creamy French Buche d’affinois. Looking for

a bigger finale? Can’t beat a soufflé.

Marc is a stickler for sourcing only the

finest quality produce, whether it’s fruit and

vegetables from local growers or fresh fish

and seafood supplied by Noosa Spanner

Crabs which only deals directly with

fishermen.

The menu changes at chef’s whim, plus

the availability of ingredients in season. It’s

all about flavour-driven dishes with a

modern twist, simply prepared.

Rover Cottage has a well thought out

wine list with ten wines by the glass which

the reviewers thought was

deserving of one goblet for “a

restaurant notable for the

breadth and depth of

it wine selection”.

RIVER COTTAGERESTAURANTNOOSAVILLE

301 Weyba Road

Noosaville

Phone 5449 7441

Licensed

Open Dinner

Monday - Saturday

All major credit cards

except Diners

Marc Wöhner’sRiver Cottage

Page 16: Noosa STYLE Food Glorious Food - issue 3

NoosaStyleLiving16

Beachfront Sails - exquisite fare and attentive

service mirror the stunning location implicitly,

as testified by food and wine critics in

publications such as the 2011 Gourmet Traveller

WINE magazine’s Australia's Wine List of the Year.

Taking a triple bow was Sails with three goblets,

the highest achievement and a previous recipient.

“There were only eight of these awarded in Queensland

and Sails is the only restaurant north of Brisbane,” says a

proud assistant manager Nigel Lee about the 20-page

opus which stretches to some of the great wines of the

world. “As you know we are passionate about the depth and

integrity of our list which has about 550 different labels and over

the years Lyndon Simmons (owner) has invested many thousands of

dollars into building it. In addition there are three working wine cellars - the largest located

in Rumba Wine Bar, to house the collection and ensure it is kept in pristine condition.”

Such an extensive wine list deserves time and due

consideration to perfect marriages with food. Executive

chef Paul Leete, who has been at Sails’ burners for 14 years

says “I’m excited about a Wagyu beef tataki which is

Queensland beef, sliced thinly with accompaniments to

be eaten in a similar style to sashimi; a freshly made soft

corn tortilla filled with lightly battered Balmain bug and

avocado; local hand made Cedar Creek buffalo mozzarella

paired with lightly dried Noosa Reds tomato; Vietnamese-

style spanner crab and barramundi rolled up in betel leaf

and grilled; and Moya Valley duck breast sliced over a

Chinese-style taro cake. And what about a sticky with a

luscious mango and passionfruit layered pavlova? All

sounds like heaven on a plate and in a glass especially

when dining under the stars.

Myriad places serve coffee but so few have

mastered the art of the perfect cup. The long

and short of excellent espresso, latte and

cappuccino can be found at Hard Coffee in Bay Village

on Hastings Street.

According to owner Shane Newton, 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.

“Start with exceptional beans such

the renowned Campos brand, then the two major steps

involved in coffee-making are the extraction of coffee and

the texturing of the milk. And ultimately the passion and

care the barista puts into every cup will be the difference

between a good cup and a great cup.”

Shane provides a free delivery service in Hastings Street

and serves breakfast all day, plus lunches and decadent

cakes.

SAILS RESTAURANTNOOSA

On the beach

Cnr Park Road &

Hastings Street

Noosa Heads

Phone 07 5447 4235

Open daily for lunch &

dinner from 12 noon

Licensed

www.sailsnoosa.com.au

HARD COFFEEBAY VILLAGE HASTINGS ST

Bay Village Shopping

Centre

Hastings Street

Open breakfast, lunch

& coffee

7 days a week 7-5pm

All major credit cards

Sailson the beach

Hard Coffee Noosa

noosastyle

Page 17: Noosa STYLE Food Glorious Food - issue 3

NoosaStyleLiving 17

noosastyle

Consistency and dedication are just

two of Stuart Webster’s

attributes that contribute to

his restaurant receiving gongs at

the Restaurant & Catering

Awards for Excellence, the

state’s largest hospitality

awards. This year was no

exception, in fact it was the

fifth year in succession that

Rock Salt won Best BYO

Restaurant on the Sunshine

Coast. But this is something the

locals have known since Stuart

and wife Cassie opened their first

restaurant in 1997.

Stuart, whose style is modern

Australian with a nod to Italy and Asia,

never rests on his laurels, serving highly

delectable value-for-money dishes, which

reflect the rich use of regional produce and

change in seasons.

Asparagus and tart aficionados will rejoice with spears covered

with gossamer-like tempura and hollandaise or a spicy oven dried tomato and balsamic onion

tartlet, with goats cheese and basil pesto. Lovers of more Asian-style will be suitably impressed

with steamed duck and shitake dumplings, duck broth, bean sprouts and garlic chips; tempura

salmon, snow pea and pickled ginger nori rolls, black cherry and soy dressing; and wok fried

salt and pepper prawns, coriander and peanut pesto, ginger dipping sauce.

Other favourites amongst the locals are his signature dish of crispy roasted duck, garlic

spinach, orange and thyme jus and crisp onion rings; pork rib eye, barbecue corn, grilled red

onion, black tomato relish, almond and apple brandy butter; grilled Wagyu rump with fondant

potatoes, parmesan baby carrots, butternut and chilli relish; and lots of freshly caught local

seafood including fish of the day, simply served with lemon chive butter and seared snow

peas or crispy battered with hand cut chips and homemade tartare sauce.

There’s an excellent selection of cheese however sweet tooths are guaranteed to swoon with

desserts such as Belgium white chocolate mousse, fresh passionfruit and a steeped amaretti

biscuit; raspberry crème brulee with pistachio biscotti; and amaretto

ice-cream with an espresso shot.

Dinner is served on six nights and whilst

special birthdays and anniversaries are

popular at this park-side location, it’s

weddings that take the cake, especially with

a ceremony

beforehand

with the

Noosa River

as a backdrop.

Catch the

ferry from the

Noosa Marina,

Noosaville or

the Sheraton

hotel wharf to

the Quamby

Place to fully

appreciate how

Rock Salt really

rocks.

noosastyle

ROCK SALT @NOOSAQUAMBY PLACE

Noosa Wharf

Quamby Place

Noosa Sound

Phone 5449 2255

BYO $3pp corkage

Open Mon - Sat 5.30

All major credit cards

RockSalt@ Noosa

Page 18: Noosa STYLE Food Glorious Food - issue 3

Eliza’s, McKenzie Grill & Bruschetta

Eliza’s, 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

clearly show-off Gareth Collin’s creativity and passion for culinary excellence.

It’s evident in dishes such as orange and balsamic roasted beetroot carpaccio with

Queensland buffalo mozzarella; Byron Bay pork belly, chorizo, Hervey Bay scallop and three

apples; soft shell crab, crab soufflé, white bisque, smoked tomato and crustacean oil;

boneless duck, star anise and orange glaze; Landsborough zucchini flowers, pesto verde,

Gympie goat cheese and tomato fondue; and Dakota vale chicken, broccolini, exotic

mushroom broth and pot sticker dumpling.

Cemil Dalyan is the head chef at The McKenzie Grill, adjacent to the lobby of the resort,

and renowned for its lively ambience from the open kitchen and premium grilled meats

and seafood. Temptations include hand-cut Angus beef tartare, single malt dressing and

Keta caviar; seared tuna with herb crust, avocado, bell pepper, cucumber, chives and

wasabi; hot-smoked salmon with tarragon aioli and shaved Fennel Salad; lobster thermidor,

chilli and garlic butter; Wagyu strip loin marble 8+; pan-fried quail, pomegranate, sage,

cherry tomato, potato puree, red wine jus; and pork tenderloin, grilled ocean king prawns

with mango puree and green tomato chutney.

Bruschetta, the relaxed, café-style restaurant in the Village Square,

also has al fresco dining available on the terrace. The menu features an extensive

selection of contemporary, Italian-style dishes which Wayne Mackie, the head chef

recommends sharing to fully experience a raft of wonderful flavours. Chooses include

Noosa smokehouse salmon tortellini, caper, garlic, shallot, fennel, dill, Prosecco cream;

penne pasta, king prawns, tomato, rocket, chilli and tomato sauce; spinach & lemon risotto,

Moreton Bay bug and mascarpone; baked free range chicken filled with a pancetta,

sage and fontina cheese, arborio rice and pearl barley risotto, chicken jus;

veal wrapped in parma ham served pink, creamy blue polenta, herbed

field mushroom; slow braised wagyu beef cheek, buttered sugar

snaps, roman gnocchi; and lamb shank braised in

Mediterranean meri poix, Barolo red wine, potato puree.

At all three restaurants numerous side dishes,

desserts and cheeses are the perfect addition to every

meal. Other restaurants in the Village Square include

Noodles, a simple

eat in or

t a k e a w a y

noodle shop

s h o w c a s i n g

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 REGENCYCOOLUMWarran 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

NoosaStyleLiving18

noosastyle

Hyatt RegencyCoolum

Page 19: Noosa STYLE Food Glorious Food - issue 3

Looking for an eatery with the ‘iS’ factor?

Consider the recently refurbished iS Tapas

Bar & Restaurant on Gympie Terrace,

where stunning views of the Noosa River are

just one of the ingredients, along with top-notch

Mediterranean and Spanish-infused fare. The

menu includes share plates, gourmet pizzas and

pastas and on Friday, Saturday and Sundays

enjoy an additional infusion of yum cha-with-

a-difference for lunch.

Restaurateur Grant Rothwell says “tapas dishes

include prawns piri piri with a mild chilli, tomato

and pepper marinade, crumbed Spanish jumbo

green olives stuffed with fetta, and shredded

duck with sticky black currants and green chilli.

Pizzas have an appealing range of toppings from

lamb meatballs, barbecued chorizo, sundried tomato,

sliced Spanish olives with parmesan and mozzarella

cheese plus cordero sauce. Curries in a hurry are a specialty.

“It’s no wonder iS has become popular with locals and returning

visitors including those from overseas who cannot resist the views, laid-

back beach-style vibe, friendly service and of course the extensive menu which includes

daily and weekly chef’s specials, also a great children’s menu.

“iS is funky yet contemporary and a family affair.” Cocktail enthusiasts are rockin’ at the

new Spaghetti Western Bar; the Mediterranean- style mixes on Friday and Saturday

afternoons are a winner. Parties of 10 or 12 diners should hot foot it to iS and request

the two amazing solid Cuban-style party tables. And let’s not forget those tables alfresco

or the new bang bang ribs.

There’s wheelchair access, ample parking

and take away is available. Prices range

from $6 to $17 for tapas; mains are $26 to

$34; and desserts are $10. Share dishes

include seafood paella which is $37 for one

or $75 for two; chicken paella is $27/$55;

and seafood platters are $75.

Tapas (share) plates are available every day

and choices include duck rolls, paprika

c a l a m a r i ,

c r u m b e d

o l i v e s ,

M o r o c c a n

chicken skewers, lime

prawns, vegetarian

tempura skewers, and

baked scallops which

with a carafe of

Sangria is

$67 for two. iScertainly has it!

Functions areour specialty!

NoosaStyleLiving 19

noosastyle

IS RESTAURANT& TAPAS BAR249 Gympie TerraceNoosavillePhone 5447 1818Open 7 Days Lunch & dinnerMasterCard, Visa, American Express andEFTPOSFully licensed./BYOwineSpecial Yum ChaFri, Sat & Sun from12.00

ISTapas Bar &Restaurant

Page 20: Noosa STYLE Food Glorious Food - issue 3

NoosaStyleLiving20

Gourmet Traveller’s Australian annual Restaurant Guide is muchrevered and in the regional section for 2011 was Embassy XO atSunshine Beach in 10th place. That’s not surprising since chefBrendan Barker, who was behind the burners at Melbourne’s

Ezards before assertively flavoured Asian-inspired food withan emphasis on Thai, Vietnamese and Nyonya

ingredients and inspirations – totally suited to thesub-tropics, became his forte.

Renowned for his featherweight touch withnoodles and dumplings both savoury and sweet,precision with balancing sauces, broths and jus,

plus flavour-packed, well-executed dishesthroughout, he continually hits the mark withfried pork dumplings, chu chow and vinegar; and

Moreton Bay bug dumplings with XO and lime.Ditto a salad of

hot smokedkingfish, shredded

vegetable and crispynoodles; beef cheeks braised

in rock sugar and soy, toastedchilli and black bean sauce; plus wok-tossed

greens with house-made oyster sauce, all of which will leaveyou sated but not enough to ignore steamed chocolate buns,chilli raspberry dipping sauce; and Hong Kong peanut butterFrench toast with banana ice cream.

Brendan says he makes his own brand of XO sauce, usingdried scallops and spices plus Yum Cha on Sundays has provedto be so popular he has introduced it on Saturdays from noonto 2.30pm. XtraOrdinary? Yes.

NoosaStyleLiving20

Two years, two locations and a million fans later Duncan andEmma Jones are ecstatic. They shared a passion for gelatoand a desire to redefine ice cream shops hence Caribbean

Dreams Gelati at Peregian Beach and later Coolum werecreated making a dream really come true.

The toasts of the coast with shades of the Caribbeanhave an amazing 45 hand made flavours of gelato andsorbet, inviting instant salivation and faces with bigsmiles. Amongst thefave raves are Rocher,Mars bar, Rocher,

pavlova, cinnamon,Sicilian pistachio,

butterscotch, cherry ripe,apple pie and extreme

chocolate. Sundaes are popular,ditto hot Belgian waffles, espresso

coffee, spiders, gelati shakes, frozenyoghurt, take-home packs and for kid’s birthdays there’snothing more cool than an ice cream cake. And don’t forgetthe hot dogs on a freshly steamed bun.

When Duncan is not scooping the popularity polls, heworks in movies, has trained dolphins for roles such as the NewAdventures of Flipper and as a film location scout.

noosastyle

EMBASSY XO

56 Duke StreetSunshine BeachPhone 5455 4460www.embassyxo.com.au

Fully licensed.

Open daily for dinner.

(closed Mon)

Yum Cha –

lunch on Sundays.

CARIBBEANDREAMS GELATIPEREGIAN BEACH& COOLUM

5/224 David Low Way

Peregian Beach

7/1778 David Low

Way

Coolum Beach

Open daily ‘til late

Caribbean DreamsGelati

EmbassyXO

Page 21: Noosa STYLE Food Glorious Food - issue 3

NoosaStyleLiving 21

Michael Jakovljev, who heads the

kitchen brigade at the Blue Angel is

young, talented and has worked

with some of the best chefs in the world.

That’s if you’re counting Michelin stars.

After an apprenticeship in his home town

of Alsace, which is located near the German

and Swiss borders, he worked for 14 years in

several Michelin-starred restaurants in

France and in Switzerland including sous chef at the 5-star

two Michelin-starred Les Trois Rois in Basel, where the head chef was Switzerland’s Chef of

the Year 2011.

He came to Australia in search of new culinary experiences, had a taste of the region at

this year’s Noosa Food and Wine Festival and accepted Catherine Farrelly’s offer at her Blue

Angel restaurant.

Michael is very serious about cooking with fresh Australian products using the classic

French technique also mentoring his team, experiencing new dishes, finding creative ways

to be different and fostering organic products wherever possible. One of his specialties is

creating pastries with the renowned French pastry chef Eric Pernoud from La Maison de

Provence in Cooroy.

“For me, cooking is an infinite art,” describes Michael, who has cooked for celebrities such

as Roger Federer, Leonardo DiCaprio and the national English Soccer team amongst many.

“I love to eat and being a chef gives me the opportunity to play with textures and tastes,

while catching the match between different products and produce.

Favourite kitchen accoutrements are a sharp Japanese knife, a thermometer and a froth

maker but far ahead is sous vide which Michael says he has been using since 2005 as it

guarantees exactitude.

“The seven spice-infused duck breast on Blue Angel’s menu would not be the same if it

was unsalted before cooking and not cooked using the sous vide method. All the spice

flavours need to permeate the meat while it stays at 62 degrees - the perfect temperature.

“The herb crusted lamb with chorizo froth wouldn’t be the same without the espelette

piment [pepper] that my mother sent from France. I created this dish a couple of years ago

and a pinch of espelette in the crust is absolutely necessary. Using our excellent quality Aussie

lamb this dish is a magnifique tribute to Noosa and the South West of France.”

If you enjoy cooking as well as eating, book for chef Michael’s classes every second

Wednesday of the month. Start with a glass of sparkling before learning the secrets to pasta

in October, bread in November and Christmas

pastries in December. A three course lunch is

included in the $60 price.

NoosaStyleLiving 21

noosastyle

Blue AngelNoosaville

BLUE ANGELNOOSAVILLE235 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

Page 22: Noosa STYLE Food Glorious Food - issue 3

The reason is simple why burger aficionadosbeat 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 aboutthe knife through the burger

which sits atop a chopping board, so you cannavigate your brontosaurus-sized burger in a more genteelway. You’ll understand when say the JP Frenchy arrives withTijima wagyu beef, blue cheese, black pepper, mushrooms, redwine onion relish and lettuce. Or the Uneedaburger withlamb, bacon, Swiss cheese, roasted garlic peppers, hommus,black olives, lettuce and tomatoes. Ditto Ninja with chicken,teriyaki sauce, wasabi, pickled ginger and kimchi or theMidnight Delight with beef, cheese, smoked bacon, garlic andchilli mayo, fried onions, lettuce and tomato. No wonder theBurger Bar won Queensland’s Favourite Burger onlifestylefood.com.au

NoosaStyleLiving22

For years Peregian Beach locals considered Wahoo’stakeaway including crumbed calamari and fishcakes the best. These days they love it even more

because Nicole and John Siljuk have added a 60-seaterrestaurant and bar with head chef Chad Arthur’s food

being compared to Doyles in Sydney and the old Pier 9 inBrisbane.

Chad is also meticulousabout quality produce,

presentation hence theaccolades keep coming especially for

tuna nicoise at lunch; roasted bug tailwrapped in pancetta with fresh seasoned goats curd, basilrisotto, roasted fig, spinach puree and aged balsamic; andbaked barramundi watermelon curry with coconut rice,lychees and grilled salted watermelon.

The wine list has some treasures from the Smallfry vineyardin the Barossa including riesling, rosé and a fantastictempranillo which is a good match for seafood. Most winesare available by the glass and Wahoo Ale is the most popularbeer. BYO wine is OK and of course takeaway booms.

noosastyle

WAHOO SEAFOODRESTAURANT & BARPEREGIAN BEACH

4 Heron St,

Peregian Beach

Phone 5448 1491

Lunch Tues - Sun

Dinner Wed - Sat

Takeaway available

Licensed or BYO

Mastercard & Visa

THE BURGER BAR

Shop 4

Thomas Street

Noosaville -

Phone 5474 4189

www.

theburgerbar.com.au

Open daily lunch &

dinner

TheBurgerBar

Wahoo SeafoodRestaurant & Bar

Page 23: Noosa STYLE Food Glorious Food - issue 3

NoosaStyleLiving 23

noosastyle

Hastings StreetInternationally recognised boulevard of 5-star places to stay, sophisticatedboutiques and accessories, art galleries, uber chic cafes and bars andcosmopolitan dining, many a towel length away from the sand.

Quamby PlaceA lavish or casual romantic dinner for two, fun family get-togethers, park forthe kids, gallery, mini mart and more are just minutes by car or one ferry stopfrom Hastings Street.

NoosavilleSmart 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 TewantinThe Noosa Ferry departure point is also home to restaurants with wide riverviews, a wine bar, takeaway fish and chips, homewares, art and more.

Noosa JunctionThree 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 BeachEspresso bar and roastery, buzzy cafes and bars - the village around Duke Streethas a vibe befitting the nearby beachside second houses of the rich andfamous.

Peregian BeachWith its surf club, patrolled surf beach, happening hotel, vibrant town square,alfresco affordable dining, sassy boutiques and homewares, this coastal villagehums.

Coolum BeachCasual 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’sice cream heaven.

HastingsStreet

NoosaWharf

Quamby Place

Noosaville

PeregianBeach

SunshineBeach

NoosaJunction

To Eumundi

Dining Hot spots

Page 24: Noosa STYLE Food Glorious Food - issue 3