Desserts the per­fect cli­max

Life & Style Weekend - - TRAVEL - — Letea Ca­van­der

THE dessert was so good there were a few ex­cla­ma­tions bor­der­ing on When Harry Met Sally mo­ments in the res­tau­rant.

One diner on a neigh­bour­ing table was the first to go, so to speak.

“This is soooo good,” she yelled to the res­tau­rant. And di­ag­o­nally opposite me, as Mr Antarc­tic (not be­cause of his per­son­al­ity but be­cause the wines from Lethbridge in Vic­to­ria had caused me a slight for­get­ful­ness, and he had told us he had worked on the icy con­ti­nent) took his first bite into the rhubarb and david­son plums, his eyes rolled a lit­tle and an au­di­ble “mm­m­mmm” es­caped his lips.

The pep­per­berry and ginger panna cotta was one of those desserts you spend days think­ing about af­ter con­sump­tion.

The rhubarb was in­stant com­fort food but when com­bined with the plum the flavour “went next level”, I be­lieve is the tech­ni­cal term.

It was last Satur­day night, in res­tau­rant Rock Salt in Noosa.

The Noosa Food and Wine Fes­ti­val was in full swing and din­ers were treated to Clay­ton Dono­van’s cre­ations in his In­dige­nous Kitchen event.

It was bush tucker, of that there is no doubt, and it was fancy.

Dono­van is Aus­tralia’s only hat­ted in­dige­nous chef.

From the first of­fer­ing of oys­ters with fin­ger lime and co­conut wa­ter foam, the bar for the evening was set high.

And the cour­ses did not dis­ap­point. Even no­to­ri­ously dif­fi­cult-to-cook kan­ga­roo was ten­der as lamb in the main course.

The Noosa Food and Wine Fes­ti­val is rid­ing a wave of foodie travel pop­u­lar­ity in Aus­tralia.

Tourism Re­search Aus­tralia re­vealed in March that tourists spent more than $21 bil­lion on food, wine and brew­ery ex­pe­ri­ences across the na­tion last year.

There were more than 70 events at this year’s fes­ti­val to choose from. I’ll be back next year. Who knows what When Harry Met Sally mo­ment awaits in a Noosa res­tau­rant in 2018?

PHOTO: LETEA CA­VAN­DER

Oys­ters with fin­ger lime and co­conut wa­ter foam.

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