Pull out the kaf­tans be­cause you’ll want to fit in as much as pos­si­ble of what the re­gion has to of­fer

Noosa Life and Style - - FOOD - CHAN­TAY LO­GAN

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.

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