FESTIVAL FULL OF FOOD AND WINE
Pull out the kaftans because you’ll want to fit in as much as possible of what the region has to offer
VISIT Noosa any day of the year to experience a destination that punches above its weight in the food stakes. The region bursts at the seams with passionate proponents of regional produce and its potential. With the Noosa Food and Wine Festival set to take over the town from May 16-20, I enjoyed a gourmet getaway to whet my appetite. While much of the action this year is conveniently located in the Festival Village, its reach spreads beyond the beach. I begin my adventure in Noosaville, where lunch at the Noosa Boathouse is always a treat. I nibble on Fraser Isle spanner crab with emerald water lapping at my feet, the floating restaurant’s glass frontage serving up a fitting view. The venue’s Line Caught Grass Fed collaboration on May 17 promises to be even more special. Chef Shane Bailey can’t hide his glee at the prospect of a night fishing with a few good mates ... Ben O’Donoghue, Nick Holloway and Noosa Boathouse’s commercial fisherman and chef Sean “Snapper” White. The culinary crew will line-catch the fish that will feature in the four-course feast and Shane’s envisioning a hero’s welcome as he triumphantly waves any combination of cobia, jewfish, kingfish, trevally and snapper on his arrival. As the “sold out” signs start to go up (two of the signature events were so popular expressions of interest were conducted by ballot), it pays to have friends with culinary connections. Home to Peter Kuruvita’s Noosa Beach House restaurant, the Sofitel is hosting several events. And step outside and on to Hastings Street where you’ll find so many dining delights. On the second night of my stay I sample modern Italian eatery Bombetta, in nearby Noosa Junction, one of the restaurants contributing to the weekend spread at Festival Village. Owner Pascal Turschwell graduated from Hastings Street where he ran Gaston bar and bistro among other stalwarts, with the goal of creating a comforting, keenly priced menu that could be enjoyed every night of the week. If only.