HAD it been a real estate agency that Aden Moriarty helped build as a teenage labourer in southern New Zealand, he might now be selling property to Kiwis. But it was a restaurant, and that fluke of chance started him on a path that led him all the way to Noosa Springs, where he is now head chef at the popular golf and spa resort. “When that restaurant in Waitati (near Dunedin) was finished I was looking for a job,” Aden said.
“I spoke with the owner and he took me on, washing dishes.” Cooking has taken Aden on a grand journey over the past two decades, from Waitaki to Queenstown; to Melbourne, the Caribbean and back to Melbourne; and finally to Noosa, which is now home. “I love living on the Sunshine Coast,” he said.
“It has everything you want without the hustle and bustle of city life.” Aden joined Noosa Springs a decade ago as banquet chef, then took up his current role six years ago. Aden describes the Noosa Springs cuisine as Mediterranean, with an Asian influence, and says he loves playing around with different flavours. He focuses on fresh, local produce and boasts that 90% of the fare is produced in the Relish kitchen. “We make all our own sauces
– our veal glaze can take up to four days,” he says. Aden reckons he’s found the perfect place at Noosa Springs. “This is a great place to be with great staff to work with, too,” he said.