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
group editor Kaylene Murray
noosa editorHelen Flanagan
productionJoshua Murray
salesBrendan Weatherill
mob: 0422 556 610
noosastylePublished in conjunction with:
sunshine coast &
L I V I N G
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
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
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...
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
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
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
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
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
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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
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
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
NoosaStyleLiving 17
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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
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
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
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
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
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
NoosaStyleLiving 23
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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