Noosa Life and Style - - FOOD -

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.

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