In Noosa we are blessed with many cafes and restaurants, ranging from top end to budget. Recently I came across a great little inexpensive find at Noosa Junction, called Bean Drop. Located in what I call the “backpacker precinct” of Noosa, Bean Drop has a limited but tasty menu of breakfast and lunch offerings. But more on the food later: let’s talk about the coffee.
One of the many perks of living where I do is that Noosa is host to Australia’s premier food event, the Noosa International Food and Wine Festival. How lucky am I to have this four fantastic days of fun right on my doorstop? Last weekend marked the festival’s twelth year, and what a party it was! Fabulous food ranging from gourmet burgers to elaborate degustation dinners, an incredible selection of wines from all over Australia, celebrity chef spotting, cooking demonstrations by inspirational chefs, insightful panel discussions featuring prominent food industry talent, fantastic entertainment – all taking place in a gorgeous setting.
Last Thursday evening I had the pleasure of attending the Sunshine Coast’s first Fabulous Ladies’ Wine Society event. Held at the stylish and popular Thomas Corner Eatery, the Noosa Fabulous Ladies Wine Soiree featured a selection of award-winning wines paired with a delectable five-course dinner. Sounds fantastic right? But even better when the wines are De Bortoli and with Leanne Dr Bortoli herself co-hosting the evening and sharing her profound wine knowledge.
Here at Noosa Foodie we are big fans of cooking and eating seasonally and locally, and this salad fits the bill big time at this time of the year. Local tomatoes are amazing at this time of the year (I grow my own), as is the local asparagus which I buy from the Noosa Farmers Market.
One of the many things I love about Noosa is the number of food personalities that are attracted here for their cookbook launches. Berardo’s Restaurant & Bar does an excellent job at hosting these, and today was no exception with Australia’s best loved French Chef Manu Feildel launching his latest book “French for Everyone”.
Australia’s premier food, wine and lifestyle event, Noosa International Food and Wine Festival, is bringing the best of Australian and international wines and winemakers to Noosa for a four-day celebration May 15-18 2014. The Festival boasts a spectacular program dedicated to experiencing the best in Australian and international wines, with a diverse range of all key winemaking regions in Australia present at this year’s event alongside a sprinkling of Champagne and Italian varieties.
Rhubarb is currently in season, and whilst most people think rhubarb is a fruit it is actually a vegetable. Known for its tart, tangy and slightly sharp taste, rhubarb is a great filling for pies and crumbles, marries beautifully with cream and custards and also has its place in savoury dishes. I have wonderful childhood memories of my Mum’s delicious rhubarb crumble…
Mangoes are in season and although the majority of them are coming from the Northern Territory presently, it won’t be long before we’ll be eating Queensland mangoes. When mangoes are in abundance and inexpensive as they are now, I say make the most of them any way you can in your cooking. I devised this recipe the other day, as I had a fruit bowl full of mangoes and a large tub of beautiful local yoghurt from Maleny Dairies* in the fridge which needed to be finished up.
If you believe your home cooking finesse can stack up against the rest of Australia, your culinary dreams could come true with an exciting competition brought to you by Australia’s favourite food, wine and lifestyle event, the Noosa International Food and Wine Festival. Food lovers across the country have the chance to be part of the inaugural ‘Australia’s Best Home Cook Dish’ competition, where you stand to win some amazing prizes.
The barbeque season has well and truly kicked off, with temperatures soaring well into the 30’s already in Noosa. Barbequing is a way of life here, and while meat often plays the starring role, I like to ensure that there is a diverse selection of salads served for the non-carnivores. This is a salad I created recently, which uses barbequed corn, the only way to prepare corn in my humble opinion! It’s a pretty, colourful and satisfying salad and goes beautifully with barbequed chicken or salmon.