foodfood...

noosastyle

FREE DEC /Mar 12

sunshine coast &

L I V I N G

A TASTE OF NOOSA'S FINEST!

buon appetito !

Glorious

Information written & published in good faith as a service &

guide. The publishers are not responsible for any variation or

changed circumstances in information written.

NoosaStyleLiving2

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L I V I N G

foodgloriousfood...

Published in conjunction with: COVER: Trios Seafood Restaurant

what’s on in noosa?... read our mag Ezineswww.styleliving.com.au

published byStyle Living Magazines

PO Box 1003

Paradise Point 4216

P: 07 5577 2886

F: 07 5577 3354

e-mail: info@styleliving.com.au

www.styleliving.com.au

enquiries Ph (07) 5577 2886

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publisherTom Murray

tom@styleliving.com.au

group editor Kaylene Murray

kaylene@styleliving.com.au

noosa editorHelen Flanagan

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mob: 0410 549 741

Inspired by nature naturally

It’s rated amongst the besttownships on the east coast andeasy to see why. Bestowed withsome of nature’s most wonderfulbeaches, estuaries and national

parks, it’s also easy to understand whythere’s population cap in place andlocals are determined to protect theirpiece of high rise-free paradise, whyMelburnians call the beachsideplayground ‘Toorak in shorts’ andinternationally it’s regarded as one ofAustralia’s most sophisticated resortdestinations.

Noosa exudes fun times, good tasteand fine cuisine.

Hastings Street, which skirts LagunaBay and Main Beach, Australia’s mostpopular north-facing sun-smotheredbeach, is the gateway to 477 hectaresof national park where koalas callhome, keen walkers head to SunshineBeach and where surf breaks havebeen known to elude even the world’sbest board riders.

From accommodation options righton the waterfront and 5-star luxury

retreats to quaint beach shacks, it’s ashort stroll to finding pure Noosaindulgence in chic boutiques for him,her and the little ones, jewellery stores,homewares, art galleries, book shops,ubiquitous gelaterias, fabulousrestaurants, cafes, classy bars, ever-sotasteful delis and tasty takeaways plusthe Eumundi and Farmers Markets, thelatter of which mirrors Noosa’s richhinterland and provides a bountifulsetting for farm to fork trading.

Culinary cravings are met by aconstellation of smart, albeit casualand eclectic eateries where it’s all hailthe chefs, and the local producers, whoare also heroes. Noosa’s food is right upthere with the best and chefs areunusually daring, imaginative and soresponsive to the fresh-from-the-paddock produce that arrives daily atthe restaurant’s back door. In addition,from the rivers and reefs comewondrous seafood, which invariably issimply cooked, so the flavours speakfor themselves.

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BISTRO C - Hastings Street Noosa Heads

Where to eatand drink?

How about languishing overbreakfast just a towel-lengthaway from the beach, having a

well-made espresso, tropical fruitsmoothie or a sundowner such as amargarita or rose with tapas. AtQuamby Place and at Noosaville, theonce sleepy village for fishos, arecrowd-pleasing BYOs and bistroswhere the vibe is laidback, and dinerscan utilise the Noosa

ferry to transport them along thebusy meandering river, which isfringed with

green spaces and dotted with

picnic tables and barbecues. Stopsare made along the way from theNoosa Marina to the Sheraton NoosaResort. Dishes which reflectregionality – honest to goodnesscuisine of the sun, are also found inrestaurants at Coolum, PeregianBeach and Sunshine Beach.

Want to know more aboutcosmopolitan cuisine with a taste ofNoosa? It’s all here in the foodie’sbible – Food Glorious Food - what’shot and new and must-do.

Welcome to Noosa.Indulge, be inspiredand above all enjoy!

Melbourne’s Heidelberg community was saddened whenchef Damir Mikletic and wife Maria moved to Noosato re-establish Madmegs – the name being a

combination of their daughter’s names Madison and Megan.The hard working couple, who were also involved in the familypie business, managed to squeeze in holidays to Noosa andwhilst falling in love with the area, they thought their pizzaswould be a good alternative to what was readily available.Damir says they have “thin crust pizzas which are cooked toorder in a stone-based oven using only fresh quality toppingssuch as champagne ham, bacon, parma, prosciutto, Spanishchorizo plus we roast our own vegetables.

“Most popular pizzas are Pumpkin with tomato cheese, pinenuts, baby spinach and feta; Prosciutto with tomato, cheese,basil and bocconcini; Tatas with tomato, cheese, baby spinach,prawn cutlets and garlic; the hot Matador with tomato, cheese,chorizo, jalapenos, olives, garlic and chill; Pissaladiere withtomato, cheese, onion, anchovies and olives; tandoori chicken;and Madmegs which is tomato, cheese, ham, mushroom,capsicum, onion, garlic and herbs.”

There’s a mezze plate, with a selection of cured meats,cheeses and Kalamata olives marinated in chilli, oregano andnapoli sauce; pasta dishes such as carbonara, napoli, bolognese,pesto and matriciana.

Take away or bring a bottle of wine if you choose to eat-in.Madmegs is open from 4pm Monday to Friday and from

midday until late on Saturday and Sunday.

Mosey to River Lounge on the riverside of the SheratonNoosa Resort & Spa for sunset cocktails overlookingthe Noosa River or a pre dinner before Cato’s where a

feast or a delightful a la carte menu awaits. Seafooddevotees and those with hearty appetites will love the all-

you-can-eat nightly seafood buffet while others can optfor the creative modern Australian menu with offeringssuch as Thai-style scallop and sticky pork salad; wattleseed-crusted eye fillet;and the seafood grill

with chorizo and redpepper risotto, bisque

sauce and potato wafer.During the day be in the

zone at Cato’s Bar watchingpeople as they stroll Hastings

Street and enjoy two or three courselunch specials with a glass of wine in the

restaurant, When it comes to savouring flavours overbreakfast, lunch or dinner, executive chef Scott Freund hascreated temptations galore and with its various bar options,from a quiet drink a deux or watching the footy with mates,the Sheraton caters for everyone. That includes the kids.

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Cato’s Restaurant & Bar

MADMEGS THEPIZZA PANTRY

Islander - 5 Thomas St

Noosaville

Phone 5440 5790

BYO

Open7 days

Lunch Sat - Sunday

Mastercard/Visa

CATO’S RESTAURANT & BARNOOSA SHERATONRESORT & SPA

Hastings Street

Noosa Heads

Phone 5449 4754

Licensed

Open 6.30am to late

7 days/nights

All major credit cards

Madmegs Restaurant

NOOSA YACHT &ROWING CLUB

On the riverfront

in the parklands

Gympie Terrace

Noosaville

Ph 5449 8602

Licensed

Open Lunch & dinner

Breakfast Sunday

7 days/nights

All major credit cards

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It’s buzzy, breezy, perched on

the river foreshore and is

where the locals congregate

for sunset bevys on the deck,

live entertainment on Friday

nights and Sunday afternoons,

sport on the big screen and of

course lunch, dinner, all day

snacks and the famous Sunday

brekky.

Head chef and family man Dan

Dyer has called Noosa home

since 1998, another chef is a professional fisherman

and being so close to the river it’s only natural that

fresh seafood is a big feature of the menu with the

seafood platter regarded as the best value around.

Manager Andrew Hewett says his favourite dish

includes prawns, scallops, salt and pepper squid and

the very popular reef fish wings. “The wings are very

tasty and a bit like a spanner crab to eat. Pick it up

and get stuck in. The fin is more like a chip.”

Other dishes from the sea are fresh black lip mussels

in a creamy garlic, leek and white wine broth; black

tiger prawn skewers; seared cuttlefish; fresh local

reef fish; XXXX battered sea perch; and sea perch in

an aromatic red curry.

Landlubbers can look forward to pumpkin and

sweet corn rosti, grilled mushroom, roast tomato,

hommus and petit salad with balsamic reduction

and extra virgin olive oil; warm vegetable salad with

roast pumpkin, capsicum,

tomato, field mushrooms,

chick peas, mixed leaves and

balsamic vinegar; rare Thai

beef salad with mixed leaves,

mint, coriander, peanuts, rice

noodles and traditional

dressing; char-grilled rump

and rib fillet steaks served

with your choice of sauce,

salad and chips or vegetables;

chicken breast schnitzel;

linguini with chorizo, roasted capsicum, kalamata

olives, Spanish onion, torn basil, feta and extra virgin

olive oil; char sui pork stir-fry with egg noodles,

vegetables and Thai style marinade; traditional

Greek and Caesar salads, burgers, spring rolls and

more plus desserts and smaller fare for the small fry.

Sunday brekky, a buffet groaning with all the old

fashioned favourites, kicks off at 8am and concludes

at10.30am and Andrew recommends the

sportsman’s lunches. “These are a fun thing we love.

We usually have about three a year and in the past

there’s been the likes of Sam Kekovich and Sir Viv

Richards. The next one is 24 November with a two

course lunch, great prizes, an auction and more.

“Also scheduled is a wine dinner on Wednesday 9

November. Enjoy five courses

matched with Angove wines and hosted by senior

winemaker Tony Ingle. It’s $75 per person.”

NoosaYacht & Rowing Club

noosastyle

cheers

When you next

peruse the

wine list at a

restaurant or the shelves

of your favourite liquor

retailer, Peter Scudamore-

Smith MW, says check out

what Queensland

wineries are offering.

Peter is a renowned

winemaker and one of the

few Masters of Wine in

Australia so he has an

impeccable wine palate and

nose, guaranteeing you won’t

be disappointed with his

suggestions:

Have that feeling this summer

needs thirst quenchers? Bright and

unwooded whites will stay the norm and

drink them icy cold. Such wines stand up to

the chill.

The door opens for verdelho, the local

popular varietal. I like Summit Estate, Barambah

First Grid, Sirromet Vineyard Selection (VS) or

Clovely White Label. Pinot Gris is still raging and will

continue, more improved every year. Try either Sirromet

VS or Symphony Hill Reserve. While sauvignon blanc is

now less hip though the decline is slow, the more serious

Semillon Sauvignon Blancs by Clovely Estate and Ballandean

Estate are shiners. Also expect to encounter the Ballandean on

Qantas Business Class. The ultimate unwooded white however

is chardonnay and Sirromet’s VS from last vintage already has

the show record.

In the Hinterland at Maple Street Organic Co-op Maleny,

producer Bent Road has an unwooded bazaar of Verdelho,

Semillon, Semillon Sauvignon Blanc and Marsanne. Plus shiraz.

Red wine varietals don’t appear to be as widely available - not as

much an ideal beach wine but drink it chilled anyway. Seek out

Hidden Creek’s lighter Tempranillo, or Shiraz, Summit Estate

Shiraz or QC Cabernet Sauvignon (Halliday points 94). Or

Ballandean Estate Cabernet if you like older bottles.

Peter Scudamore-Smith:

www.uncorkedandcultivated.com.au

Summer wines to shoot the breeze

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Sails Restaurant Hastings Street

Great cocktail making has longbeen the responsibility ofaccomplished bartenders at

some of the world’s most reveredestablishments. The full cocktailexperience provided by these experts ismore than just ingredients in a glass. It isan experience created through a uniquestimulation of the senses.

Today’s mixologists are creatingremarkable artisan cocktails withhandcrafted cordials, infused syrups andfresh Asian ingredients, combined withsay sake and tequila.

To the uninitiated a drink is a drink,but connoisseurs such as urbanbartenders know that every concoctionhas its own character and even spiritshave a certain joie de vivre to match theoccasion, be evocative and stiremotions, mischievous and eye browraising or perhaps the conduit to agetting-to-know-you relationship.

The trick is to harness the mood – mixup a mojito with Bacardi Superior, limechunks and mint leaves, to match anafternoon of sarongs, shorts and barefeet; shake up a Bombay Sapphirebreakfast martini with marmalade andlemon juice for those brunchy momentsof supercharged raw emotions; or an

elegant cosmopolitan with vodka, TripleSec and cranberry juice to match theglow of sunset.

And there’s no doubt about it - the artof being a bar mixologist is just that – anart. It’s definitely not for the faint hearted.It requires a blend of many talents, asplash of intuition, a good ear for tales talland true, plus an understanding of everyproduct in the bar and every cocktailrecipe on the list - and some that aren’t!From aesthetics and aromas, what makesa good cocktail actually work on thepalate and understanding that perhapsthose million-style martinis are there toboost cocktail lists and the till, where infact the classic martini should be left justas it is.

If you’re looking for a bar to have thatfancy cocktail, or just a glass of wine,champagne or cold beer, there are manyoffering the best from beachsidelaidback, intimate hidden-away retreats,smart riverside lounges, jumping buzzybusy ones or perhaps a more hard-edgemodern, chilled-out vibe. Explore fromPeregian and Sunshine Beaches toNoosa and Noosaville, and you’ll besurprised. And above all refreshed. You’llno doubt also concur with HenryYoungman who said: “When I read aboutthe evils of drinking, I gave up reading.”

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Champagne100ml

White Wine120ml

120ml Fortified Wine60ml

Chardonnay120ml

Shiraz/ Pinot Noir120ml

mixing it BAR none

Standard drink pours (approximate)

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RICKYS RIVER BAR - QUAMBY PLACE

Red winesCabernet Sauvignon:Medium to full-bodied, tannic & dry.Beef, lamb, pork, duck, game meats,cheeses.Merlot:Medium to full-bodied, less tannicthan Cabernet, dry.Beef, lamb, pork, duck, game meats,cheeses, stews, pizza, heart pastas.Zinfandel:Medium to full-bodied (also madein a lighter style), dry.Hamburgers, beef, lamb, venison andgame, hearty pastas, turkey, stews,pizza.

Pinot Noir:Medium to light-bodied, dry, littletannin leaves silky texture.Lamb, duck, turkey, game birds, beef,rabbit, semi-soft cheeses.

Specialty Wines Pink Wines(Rosé, White Zinfandel, CabernetBlanc, Blush, Blanc de Noirs):Vary in colour and sweetness.Choose the most current vintage.Best with smoked foods, quiche, porkand ham,Mexican and Thai food. Canbe served with all food.

Sparkling Wines/ChampagnesCrisp and bubbly.Aperitifs and first courses, fruits andnuts. Fuller bodied variations go wellwith any fish and chicken.

White winesChardonnay:Usually a medium to full-bodied,dry wine.Poultry and game birds, veal and pork,rabbit, fish and pasta preparationswhich feature cream and/or butter,mushrooms.Sauvignon Blanc (Fumé Blanc):Medium to light-bodied and dry.First courses, seafood, ethnic dishes—pastas, curries, salsas, spicy sausages,vegetable dishes, luncheon salads,olive-oil based dishes, tomato sauces,goat cheese.

Chenin Blanc:Light to medium-bodied, normallyoff-dry to semi-sweet.Braised Chicken, sushi and otherOriental dishes, poultry, pork.Gewürztraminer:Light to medium body, usually semi-sweet, occasionally off-dry.Spicy cuisines such as Chinese,Mexican, and Indian, mild sausages,fruit salad.Riesling (Johannesburg Riesling,White Riesling):Light to medium bodied, semi-sweet to off-dry.Crabmeat, appetizers and finger foods,pork, salads.

From fresh fruit, vegetables and gourmet meat to over200 value-added products created by local chefs,specialty deli items such as Italian cheese made to an

ancient recipe from the 1300s and ingredients from allcorners of the globe needed for a dinner party or a casuallunch, guaranteed you’ll be shopping like a chef at

Belmondos. You’ll also find a selection of artisan breads such as

ciabatta, hand-crafted sourdough, classic French-stylebaguettes and wholemeal loaves. There are also platters and

bowls plus cookbooks for inspiration or why not ask resident chefPatrick Williams, who offers a daily-changing lunch menu. Think

frittatas, quiches, savoury slices, gourmet pies, sensational salads, gourmetsandwiches, curries and more. Dietary needs are catered for and with no dish over $12, it’sextraordinary value.

Belmondos is also the home of specialty coffee roasterClandestino with roasters on site providing a selection ofpremium grade single origins and blends which can becustomised to suit your penchant for caffeine. Of course aslice of house-made cake, a chocolate brownie or to-die-forGreek baklava, are ideal accompaniments. The Brew Bar, theonly one of its kind on the Sunshine Coast, is a truly specialexperience.

Belmondos is relaxed yet there’s a creative energy andwelcoming spirit which flows throughout the stylishwarehouse. The ever-smiling Belmondos’ team is veryexperienced in the food industry so the level of customerservice and knowledge is second-to-none.

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This is the quintessential beach-side bistro, where ever-evolving menus designed by Dayle Merlo reflect theseasons, and often as he says are “eclectic with a twist

and a tweek. The best ideas come while trying to balance amenu without repeating too many ingredients and usingwhat’s available locally. Noosa Red tomatoes are aperennial favourite, Olive Care has the best olives and oil,there are wicked treats like fresh figs, pomegranates and I

love Suncoast Limes’lime salt and dried limes

which infuse a wonderfulflavour into curries.” Signature dishes such as

caramelized pork belly with searedHervey Bay scallop and a sticky tamarind

jus and a coconut chicken salad vie for attention with duckbreast, rib eye steak and classic fish and chips.

Wednesday nights it’s the not-to-be-missed Buena Vistawith Cuban food, drinks, band and of course dancing, whileevery Thursday it’s a seafood feast. Chilled delicacies includingMooloolaba prawns, Moreton Bay bug and spanner crabremoulade plus Pacific oysters with mango salsa are followedby a sizzling pan of seafoods.

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BISTRO CBEACHFRONTHASTINGS ST

On the Beach

Hastings Street

Noosa Heads

Phone 5447 2855

Licensed

Open Breakfast, Lunch

& Dinner

7 days a week

All major credit cards

BELMONDOSFRESH FOODMARKETNOOSAVILLE

59 Rene Street

Noosaville

Phone 5474 4404

Open Mon – Fri 9am –

5pm Sat 9am – 4pm

All major credit cards

www.belmondos.com

Belmondosfresh food market

BistroCbeachside restaurant

No wonder the Waterfront Restaurant & Bar is

so popular. The inviting space is in a prime

location, has glass stackers that open out to

the grassed area riverside and is complemented by

contemporary Italian-inspired food that bursts with

flavour, an awarded wine list with many by the glass

and attentive, friendly service. Plus restaurateur Marino

Maioli has finally bowed to pressure from those seeking

takeaway and it’s identical in quality to what is served to

diners.

Choose from calamari, crumbed, battered or grilled fish

and chips, a fisherman’s basket, lasagna, linguini pesto,

wagyu Bolognese, salads, every-man’s-favourite steak

sandwich with onion marmalade, Swiss cheese and

braised onions and desserts such as tiramisu and panna

cotta which sounds as though they could also be the

answer to time-poor hosts, who are entertaining.

Marino’s background includes establishing well-known

restaurants in Sydney and head chef Craig McCabe’s culinary

pedigree includes working with the renowned Brisbane chef Javier

Codina and winning awards such as Courier Mail Chef of the Year in 2008.

He also owned an artisan bread company where learned about the fermentation

process for sourdoughs and classical pastry. Using the same starter-culture at the Waterfront,

means the sour dough ciabatta accompanying the brilliant antipasto for instance, gives you

an uncontrollable urge to keep eating more. The dough is also perfect for wafer-thin pizza

bases that Craig tops with exceptional combinations.

His says his food is simple: “Do as little as possible and treat the ingredients with respect so

the flavours speak for themselves. Most ideas evolve from what’s in season, available on the

day, intelligently put together at a totally reasonable price.

“I love local fish and talk to the fishmongers early in the morning, every morning, to get the

freshest. A brodetto of fish and shellfish is a collection of whatever fresh fish we get in the

kitchen that day as well as Hervey Bay scallops, baby clams, mussels and big Mooloolaba

prawns. They are all poached in a light prawn stock made from fish bones and prawn shells,

fresh tomatoes plus saffron so it's full flavoured.”

Other dishes on the menu that deserve diner’s undivided attention are entrees of baby

calamari dusted with semolina; puff pastry tart with heirloom tomatoes, goats curd and basil;

bruschetta with Mooloolaba king prawns, cherry tomatoes

and saffron; and main courses such as braised pork belly

with orrechiette pasta, olives and parsley; risotto prima vera

with local baby calamari; pappardelle of duck with fresh

tomato, asparagus, olives and parsley sauce; local yellowfin

tuna with heirloom tomatoes, capers and parsley sauce; and

a 250gm beef fillet with crushed kipflers and a salad of

spring vegetables. Mussels provencale with fresh tomato,

chilli, garlic and parsley is served as an entrée or main

course.

Desserts such as amaretto-scented crème brulée or

chocolate valrhona moelleux with vanilla-bean ice-cream

are typical of everything on the menu: bellissimo.

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NOOSA WATERFRONTRESTAURANT + BARNOOSAVILLE

142 Gympie Terrace

Noosaville, next to the

Yacht Club

Ph: 5474 4444

Licensed

Open Tues – Sunday

from 11am to late

Takeaway

All major credit cards

Waterfrontrestaurant & bar

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Sweet revolution...noosastyle

Cheeky patissier Adriano Zumbo’swhimsical liquorice, beetroot andstrawberry bubblegum macarons hadthe taste police wondering, then camealong bold theatrical creations such asV8 cake and a gingerbread houseswhile gastronomists and sugar guruswere sent spinning with foams, glazes,mousses, pastes, edible bubbles, spunsugar, jellies and smoked chocolateoften being adopted into the culinaryvernacular.

Or are they?

It’s shades of Zumbo for Gareth Collins,the head chef of Hyatt Coolum’spremier restaurant Elizas, who has

released a summer dessert menu withabsolutely stunning visuals andextraordinary tastes including anindividual classic croquembouche withspun toffee, chocolate and mint sauceplus crème de patisierre. There’s also arhubarb and frangipane tart withrhubarb gelee and syrup plus Malenythick cream and a rhubarb wafer; and ablood orange brulee with jaffa ice creamsandwich and orange confit.

Saffron Persian floss sits atop Trios’triple layer semi freddo. Chef and creatorNick Pettigrove says vanilla bean,raspberry and mango versions of semifreddo, which has eggs yolks and creamin it are frozen in layers and served with adecadent orange chip, plus a mint and araspberry coulis.

Swiss trained Henri Sy, the pastry chefat the Sheraton Noosa Resort & Spa says“cakes and pastries should alwaystaste as good as they look andtempt the strongest of will afterall most people taste with theireyes first to offer a variety suchas a tasting plate

is

ideal.”Spiced greenapple doughnutswith a chocolate potand cinnamon sugar have also proved tobe a hit as will Henri’s ginger breadChristmas tree with a model train, takingpride of place in the hotel’s lobby.

At River Cottage Restaurant MarcWohner tends to write menus based onclassical dishes such as the chocolatenemesis, a rich, flourless chocolate cake,made famous by the River Café inLondon and based on a traditional Italiancake. It can only be described as the bestchocolate cake ‘you will ever eat.

The summer standout dessert apartfrom deconstructed Eton mess has to bemango parfait wrapped in vanilla parfait,surrounded by fresh mango, mangopuree, shaved coconut, brazil nuts, andserved with almond crisps.

Desserts at the River CottageRestaurant are in keeping with themodern Italian-style food such as milkand honey panna cotta with toastedalmonds and poached apricots howeverchef Craig McCabe is perfecting the artof the tart with a mango tarte tatinserved with Martinique rum ice cream.

Blue Angel’s Michael Jakovljev iscertainly talented. Every Monday heworks with Eric Pernoud fromMaison de Provence testing newideas in his laboratory such as theChristmas dessert of a glazedchocolate and sesame tart withValrhona ice cream andcarameljellification.

Creations depetits fours, istypically French

however it hasbeen recreated.

“The lemon curd tart is aglazed yuzu (Japanese) lemon curd

tart,” describes Michael. The macaron iswhite chocolate and raspberry, the opera,normally with coffee, is with saltedcaramel and chocolate ganache and thelast is a layered sesame and Valrhonachocolate crème brulee.

“Peach Melba version 2012 is a peachpoached in a strawberry consommé,then glazed. To cut the sweetness I make

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a white balsamic and vanilla ice creamwhich brings sourness and acidity - theperfect match with strawberries.”

Twix with a twist was created inhonor of Michael’s favourite chocolatebar. “I really like the match of caramel,chocolate and crunchy sable so havedeconstructed the original texture butwanted the flavours to taste exactly thesame. Caramel ice-cream adds thefreshness of summer.”

How does shaved Bowen mango,coconut and passionfruit jelly withlychee sorbet sound? Looksgreat, taste even better, justas Thomas Corner’s DavisRayner had intended.Ditto cherry Eton messwhich shrieks oftexture and aestheticappeal.

ThomasCorner’s BrendanBarker regards hiscold pear, honey

andginger crumble, thedessert of the moment.“For the pearcomponent I use dicedpears, dried pears and a

pear puree that iscaramelised with gula

melaka, star anise, cassia barkand mandarin peel, so there are

textures of smooth purée, firm poachedpear and small bits of chewy dried pear.

“For the honey cream I make a gelwith milk, a small amount of cream andsome honey. I set it with agar then blenduntil a rich and smooth cream isachieved, without the heaviness of usingstraight cream. And for the crumble Imake gingerbread, slice it thin and dry ituntil it becomes crisp, place it in a foodprocessor and pour over whitechocolate while it is running. I smoothout the mixture on a tray and freeze it.Once set it is added back to the foodprocessor and is worked until crumbsare formed. It has a similar texture to theoutside of a Gaytime ice cream. Layer

the pear mixture, follow with cream andfinally the crumble on top.

New Zealand-born Jamie Daltonfrom Rickys River Bar & Restaurant’s is ahot young pastry chef who explores thechanging roles of desserts in the world,has a blog and keeps abreast of moderntrends and techniques, which ultimatelyare the driving forces behind many ofhis creations.

His latest piece de resistance can onlybe described as a triumph – pure genius– extraordinary technique.

So what is achocolate

montage?Well

there’s chocolate ice-cream; frozen chocolate cake;

milk chocolate mousse; chocolatejelly sheets; tempered chocolate

shards; atomized chocolate; darkchocolate port ganache; whitechocolate ganache; chocolate sand;

chocolate sable bites; chocolatebuttons; chocolate cup containinggrapes and blueberries with a raisin fluidgel.

That's 12 ways of chocolate!.....

MAIN PIC: RICKYS RIVER BAR & RESTAURANTBELOW: SHERATON NOOSA - CATOSRESTAURANT

T he Eumundi Markets, Australia's biggest and best art, craftand produce market, is held every Saturday andWednesday of the year, rain, hail or shine, in the heart of the

charming historic hinterland town of Eumundi. Established in1979, the world-renowned Original Eumundi Markets is like an

outdoor gallery with towering heritage-listed fig trees risingabove the 500+ stalls.

The market’s policy of make it, bake it, design it, sew it orgrow it, ensures quality products and the very best of locallyproduced goods.

You’ll discover original artworks, sculptures, andfurniture, homewares, and skincare, funky fashion and

jewellery by local designers, as well as fresh local produce,plants and fresh flowers, and fabulous food to enjoy while you

explore. Expect the unexpected, the

different, often quirky, the very tasteful aswell as the tasty such as Mighty Bean’s range of organicfoods, soy products, organic flowers, herbs and spices, fruitand vegies, tofu and more from committed organicchampion Michael Joyce.

Ian Taylor and Ben Hart are The Bagel Boys. Theyproudly make their bagels the traditional way by mixing,hand rolling, boiling and baking, every morning using theirown recipes. Flavours are plain, poppyseed, sesame seed,cinnamon and raisin, blueberry, onion, jalapeno and theremore are on the horizon. All are 99% fat free, dairy free andpeanut free. There’s also choice of fillings such as plaincream cheese, cheese with chives, cheese with honey and

a special fresh strawberry mix.

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EUMUNDI MARKETS

Memorial Drive

Eumundi

Open Saturday

and Wednesday

morning

Art, crafts, food,

clothing &

entertainment

www.eumundimarkets

.com.au

T he secret is out. Locals are lining up for sushi and gyozaand thanks to a food critic, Sushi Monster has even beenmentioned in a national restaurant guide. And it’s worth

any wait as everything is made fresh to order. Tucked away in Thomas Street, authentic Izakaya-style

food, which means it’s oh-so casual street or even tapas-stylefood, is ideal to take away. If you have time why not sit at a table

or prop at a bench, but be early for lunch or dinner as the place isonly tiny. Start with sushi rolls.

Choose from tempura prawn andavocado, tandoori chicken, Californian or

eleven others all served with ginger, wasabiand wakame on the side. What about dumplings in a soup,wakame salad, miso soup or gyoza which are Japanese-stylepan fried and steamed pork. Also incredibly popular arekaraage (deep fried chicken) and okonomiyaki kansai

fu, a savoury pancake with shredded cabbage and dashi,topped with either bacon or prawns. Rice bowl dishes includeteriyaki chicken don, curry rice, gyu don which is beef andonion simmered in a mildly sweet sauce flavoured with dashior Sushi Monster’s attempt at the “world beating d’onburi”,their salmon avo don. In Japanese the word for excellent is‘subarashii’. So Sushi Monster.

SUSHI MONSTER

Cnr Gympie Tce &

Thomas Street

Noosaville

Phone 5440 5768

Open Lunch & Dinner

BYO

7 days a week

All major credit cards

www.

sushimonster.com.au

art, crafts, foodEumundi Markets

Sushi Monster

NoosaStyleLiving 15

Marc Wohner’s River Cottage wasgiven one-star and one goblet inthe 2011 Gourmet Traveller 2012

Australian Restaurant Guide, a massivecompliment given he only opened therestaurant in August 2010.

When reminded that one star was for “arestaurant with an element of sparkle as wellas professionalism which raises it beyondthe everyday”, the owner/chef reacted in atotally humbling manner although hisshyness did finally give way to a big smile.

He’s certainly hitting the ground runningsince starting his apprenticeship when hewas about 14 in a Michelin-starredrestaurant in Munich. After national servicehe moved to another Michelin-starredrestaurant in Switzerland then to Scotland,where he also met Ruth, who later becamehis wife. After to-ing and fro-ing theyeventually settled in Australia, he becamehead chef at Ricky Ricardo’s which becameRickys under new ownership and five yearslater, their dream of owning the formerRiverhouse came true. The new moniker ofRiver Cottage gave them their own identityand as Ruth so succinctly says “slowly it’sbecoming ours and we think we are doingsomething pretty special”. Now with a star,that’s so true.

Dishes that prove Marc has finesse andan innate knowledge of local produce,techniques and flavours are pressed smokedduck breast, foie gras and pistachio,gingerbread, onion and port chutney plusw a te r c r e s s ;

beetrootsponge, baby beets, hazelnut goat’scheese, beetroot crisp, puree horseradish; anexquisite tasting mélange of char grilledMooloolaba prawns, watercress, green apple,tomato, shaved fennel and lemon aioli; Conebay barramundi, sweet corn and baconbeignet, potato foam, green asparagus, andBanyuls sauce; char grilled Gippsland sirloin,Yorkshire pudding, cauliflower bake,mushroom, and caramelised onion; plus tofinish, cheese aficionados will swoon withthe selection of Tassie Pyengana farmhousecheddar; French blue Rochebaron; and/orcreamy French Buche d’affinois. Looking fora bigger finale? Can’t beat a soufflé.

Marc is a stickler for sourcing only thefinest quality produce, whether it’s fruit andvegetables from local growers or fresh fishand seafood supplied by Noosa SpannerCrabs which only deals directly withfishermen.

The menu changes at chef’s whim, plusthe availability of ingredients in season. It’sall about flavour-driven dishes with amodern twist, simply prepared.

Rover Cottage has a well thought outwine list with ten wines by the glass whichthe reviewers thought was deserving of one

goblet for “a restaurant notable for thebreadth and depth of it wine

selection”.

RIVER COTTAGERESTAURANTNOOSAVILLE

301 Weyba Road

Noosaville

Phone 5449 7441

Licensed

Open Dinner

Monday - Saturday

All major credit cards

except Diners

Marc Wöhner’sRiver Cottage

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Beachfront Sails - exquisite fare and attentiveservice mirror the stunning location implicitly,as testified by food and wine critics in

publications such as the 2011 Gourmet TravellerWINE magazine’s Australia's Wine List of the Year.

Taking a triple bow was Sails with three goblets,the highest achievement and a previous recipient.“There were only eight of these awarded in

Queensland and Sails is the only restaurant north ofBrisbane,” says a proud assistant manager Nigel Lee

about the 20-page opus which stretches to some of thegreat wines of the world. “As you know we are passionate

about the depth and integrity of our list which has about 550different labels and over the years Lyndon Simmons (owner) has

invested many thousands of dollars into building it. In addition thereare three working wine cellars - the largest located in Rumba Wine Bar, to

house the collection and ensure it is kept in pristine condition.” Such an extensive wine list deserves time and due

consideration to perfect marriages with food. Executivechef Paul Leete, who has been at Sails’ burners for 14 yearssays “I’m excited about a Wagyu beef tataki which isQueensland beef, sliced thinly with accompaniments tobe eaten in a similar style to sashimi; a freshly made softcorn tortilla filled with lightly battered Balmain bug andavocado; local hand made Cedar Creek buffalo mozzarellapaired with lightly dried Noosa Reds tomato; Vietnamese-style spanner crab and barramundi rolled up in betel leafand grilled; and Moya Valley duck breast sliced over aChinese-style taro cake. And what about a sticky with aluscious mango and passionfruit layered pavlova? Allsounds like heaven on a plate and in a glass especiallywhen dining under the stars.

Myriad places serve coffee but so few havemastered the art of the perfect cup. The longand short of excellent espresso, latte and

cappuccino can be found at Hard Coffee in Bay Villageon Hastings Street.

According to owner Shane Newton, the qualitymade in a café should be consistently good due tothe fast turnover of

best quality freshbeans, using well

maintained equipmentand having a qualified

barista who knows intimatelywhat he or she is doing.

“Start with exceptional beans suchthe renowned Campos brand, then the two major stepsinvolved in coffee-making are the extraction of coffee andthe texturing of the milk. And ultimately the passion andcare the barista puts into every cup will be the differencebetween a good cup and a great cup.”

Shane provides a free delivery service in Hastings Streetand serves breakfast all day, plus lunches and decadentcakes.

SAILS RESTAURANTNOOSA

On the beach

Cnr Park Road &

Hastings Street

Noosa Heads

Phone 07 5447 4235

Open daily for lunch &

dinner from 12 noon

Licensed

www.sailsnoosa.com.au

HARD COFFEEBAY VILLAGE HASTINGS ST

Bay Village Shopping

Centre

Hastings Street

Open breakfast, lunch

& coffee

7 days a week 7-5pm

All major credit cards

Sailson the beach

Hard Coffee Noosa

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Consistency and dedicationare just two of StuartWebster’s attributes that

contribute to his restaurantreceiving gongs at theRestaurant & Catering Awardsfor Excellence, the state’slargest hospitality awards. Thisyear was no exception, in factit was the fifth year insuccession that Rock Salt wonBest BYO Restaurant on theSunshine Coast. But this issomething the locals have knownsince Stuart and wife Cassieopened their first restaurant in 1997. Stuart, whose style is modern Australianwith a nod to Italy and Asia, never rests onhis laurels, serving highly delectable value-for-money dishes, which reflect the rich use of regionalproduce and change in seasons. Asparagus and tart aficionados will rejoice with spears covered with gossamer-like tempuraand hollandaise or a spicy oven dried tomato and balsamic onion tartlet, with goats cheeseand basil pesto. Lovers of more Asian-style will be suitably impressed with steamed duck andshitake dumplings, duck broth, bean sprouts and garlic chips; tempura salmon, snow pea andpickled ginger nori rolls, black cherry and soy dressing; and wok fried salt and pepper prawns,coriander and peanut pesto, ginger dipping sauce. Other favourites amongst the locals are his signature dish of crispy roasted duck, garlicspinach, orange and thyme jus and crisp onion rings; pork rib eye, barbecue corn, grilled redonion, black tomato relish, almond and apple brandy butter; grilled Wagyu rump with fondantpotatoes, parmesan baby carrots, butternut and chilli relish; and lots of freshly caught localseafood including fish of the day, simply served with lemon chive butter and seared snowpeas or crispy battered with hand cut chips and homemade tartare sauce. There’s an excellent selection of cheese however sweet tooths are guaranteed to swoon withdesserts such as Belgium white chocolate mousse, fresh passionfruit and a steeped amaretti

biscuit; raspberry crème brulee with pistachio biscotti; and amaretto ice-cream with anespresso shot.

Dinner is served on six nights and whilstspecial birthdays and anniversaries arepopular at this park-side location, it’sweddings that take the cake, especially witha ceremony beforehand with the NoosaRiver as abackdrop. Catch the

ferry from theNoosa Marina,Noosaville orthe Sheratonhotel wharf tothe QuambyPlace to fullyappreciate howRock Salt reallyrocks.

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ROCK SALT @NOOSAQUAMBY PLACE

Noosa Wharf

Quamby Place

Noosa Sound

Phone 5449 2255

BYO $3pp corkage

Open Mon - Sat 5.30

All major credit cards

RockSalt@ Noosa

Eliza’s, McKenzie Grill & Bruschetta

Eliza’s, a relaxed yet elegantrestaurant is set in theAngophora grove and features

indoor and outdoor dining. The menuis eclectic, offering a tempting arrayof tastes to suit the mostsophisticated palates. Simple, well-crafted dishesclearly show-off Gareth Collin’s creativity and passion for culinary excellence.It’s evident in dishes such as orange and balsamic roasted beetroot carpaccio withQueensland buffalo mozzarella; Byron Bay pork belly, chorizo, Hervey Bay scallop and threeapples; soft shell crab, crab soufflé, white bisque, smoked tomato and crustacean oil;boneless duck, star anise and orange glaze; Landsborough zucchini flowers, pesto verde,Gympie goat cheese and tomato fondue; and Dakota vale chicken, broccolini, exoticmushroom broth and pot sticker dumpling.

Cemil Dalyan is the head chef at The McKenzie Grill, adjacent to the lobby of the resort,and renowned for its lively ambience from the open kitchen and premium grilled meatsand seafood. Temptations include hand-cut Angus beef tartare, single malt dressing andKeta caviar; seared tuna with herb crust, avocado, bell pepper, cucumber, chives andwasabi; hot-smoked salmon with tarragon aioli and shaved Fennel Salad; lobster thermidor,chilli and garlic butter; Wagyu strip loin marble 8+; pan-fried quail, pomegranate, sage,cherry tomato, potato puree, red wine jus; and pork tenderloin, grilled ocean king prawnswith mango puree and green tomato chutney.

Bruschetta, the relaxed, café-style restaurant in the Village Square, also has al fresco dining available on the terrace. The menu features an extensive

selection of contemporary, Italian-style dishes which Wayne Mackie, the head chefrecommends sharing to fully experience a raft of wonderful flavours. Chooses includeNoosa smokehouse salmon tortellini, caper, garlic, shallot, fennel, dill, Prosecco cream;penne pasta, king prawns, tomato, rocket, chilli and tomato sauce; spinach & lemon risotto,

Moreton Bay bug and mascarpone; baked free range chicken filled with a pancetta,sage and fontina cheese, arborio rice and pearl barley risotto, chicken jus;

veal wrapped in parma ham served pink, creamy blue polenta, herbedfield mushroom; slow braised wagyu beef cheek, buttered sugar

snaps, roman gnocchi; and lamb shank braised inMediterranean meri poix, Barolo red wine, potato puree.

At all three restaurants numerous side dishes,desserts and cheeses are the perfect addition to every

meal. Other restaurants in the Village Square includeNoodles, a simple

eat in ort a k e a w a ynoodle shops h o w c a s i n gSouth EastAsian cuisinealong with

specialty curriescreated by Thai

and Malaysianchefs, and if you’re

looking for the bestpizzas, the Pizzeria offers

a wide selection using avariety of fresh ingredients.

HYATT REGENCYCOOLUMWarran Road,

Coolum Beach

Phone 5446 1234

Eliza's – Open for dinnerTues to Sat The McKenzie Grill -Dinner Thurs to Mon Bruschetta - breakfast,lunch and dinner daily Fully licensedAll credit cards

NoosaStyleLiving18

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Hyatt RegencyCoolum

Stunning views of the Noosa river, mouth watering dishes from Spain, Cubaand Singapore and now the very popular

Dim Sum (Yum Cha) every Friday, Saturday andSunday from 11.30am until 5pm.iS tapas bar has firmly established itself as oneof the "must eat at" establishments intown.Owners Ian and Belinda are stillamazed (and very grateful) forthe support their restauranthas enjoyed since theyopened 3 and a half yearsago.They believe the reasonfor the eaterys' popularityis a combination of thedelicious appetiser sizeddishes (last count therewere over 45 dishesavailable), a menu that Ianrevises every few months, thegreat views of course and thelaid back and friendly atmosphereand staff that really compliment Ianand Belinda's desire to make theircustomers feel as comfortable as possible.As former Melburnians, Ian and Belinda and their 3 sons Josh, Mat and Luke have alwaysbeen accustomed to being able to enjoy dining out a little later than they found possible

when they moved to the Sunshine Coastso as a result the kitchen at iS remainsopen until 9.30 pm every evening whichis a welcome relief for customers whoprefer to eat later or for visitors arriving onthe coast after most restaurants arewishing their customers goodnight.

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iS tapas bar249 Gympie TerraceNoosavillePhone 5447 1818Open 7 Days Lunch & dinnerMasterCard, Visa, American Express andEFTPOS

Fully licenseddim sum (yum cha)11.30am - 5pmFridays, Saturdays &Sundays

iStapas bar on the beautiful Noosa River

NoosaStyleLiving20

Brendon Baker, the executive chef of themuch lauded Embassy XO, immersedhimself in the cuisine and culture of China

and in Hong Kong where a standout he sayswas “Tim Ho Wan, the cheapest Michelin-starred restaurant in the world, and all it servesis dim sum. Had to line up for three hours toget in, it was a very small menu with thequality dumplings inspired me to make thembetter than I’d ever imagined.”

He returned with other fresh ideas andmodern twists especially with yum cha,which is a range of Chinese-style dim sumplus a variety of other small dishes, designed to beshared with friends, are now available at Embassy XO every weekend from noon.

Usually there are three or four pieces in one basket with wait staff offering the selections ortaking your order direct from the menu. It is traditionally served with various teas but in our societyit’s more likely a cold beer or a glass of wine to shake out the cob webs.

Brendan’s tempting yum cha menu ranges from spicy corn cakes; vegetable spring rolls; 7-spice chicken ribs; prawn toast; BBQ duck buns; kimchidumplings; scallop, pork or duck dumplings; wok greens withoyster sauce; coconut-battered prawns; crumbed snapper; andprawn suimai to coconut pine tapioca; and of course deep friedice cream for afters.

The ever-changing dinner menu continues to impress eventhe most discerning national food critics as does the popularbanquet menu with dishes such as pork dumplings, chu chowand black vinegar; spanner crab and prawn spring roll, lettuce,miso mayo; Pijiu Yu rice-crusted snapper, braised in Yanjing Beer;beef cheeks braised in rock sugar and soy, toasted chilli and blackbean sauce; and the finale of steamed chocolate buns, chilliraspberry dipping sauce.

Many wines are available by the glass; Wednesdays feature aclay pot dish with either meat of seafood; while in the bar onFridays nights, a DJ plays lounge beats from 6pm.

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EMBASSY XO

56 Duke StreetSunshine BeachPhone 5455 4460www.embassyxo.com.au

Fully licensed.Open daily for dinner.(closed Mon)Yum Cha – lunch on Sundays.

EmbassyXO

Michael Jakovljev, who heads thekitchen brigade at the Blue Angel isyoung, talented and has worked

with some of the best chefs in the world.That’s if you’re counting Michelin stars.

After an apprenticeship in his home townof Alsace, which is located near the Germanand Swiss borders, he worked for 14 years inseveral Michelin-starred restaurants inFrance and in Switzerland including sous chef at the 5-startwo Michelin-starred Les Trois Rois in Basel, where the head chef was Switzerland’s Chef ofthe Year 2011.

He came to Australia in search of new culinary experiences, had a taste of the region atthis year’s Noosa Food and Wine Festival and accepted Catherine Farrelly’s offer at her BlueAngel restaurant.

Michael is very serious about cooking with fresh Australian products using the classicFrench technique also mentoring his team, experiencing new dishes, finding creative waysto be different and fostering organic products wherever possible. One of his specialties iscreating pastries with the renowned French pastry chef Eric Pernoud from La Maison deProvence in Cooroy.

“For me, cooking is an infinite art,” describes Michael, who has cooked for celebrities suchas Roger Federer, Leonardo DiCaprio and the national English Soccer team amongst many.“I love to eat and being a chef gives me the opportunity to play with textures and tastes,while catching the match between different products and produce.

Favourite kitchen accoutrements are a sharp Japanese knife, a thermometer and a frothmaker but far ahead is sous vide which Michael says he has been using since 2005 as itguarantees exactitude.

“The seven spice-infused duck breast on Blue Angel’s menu would not be the same if itwas unsalted before cooking and not cooked using the sous vide method. All the spiceflavours need to permeate the meat while it stays at 62 degrees - the perfect temperature.

“The herb crusted lamb with chorizo froth wouldn’t be the same without the espelettepiment [pepper] that my mother sent from France. I created this dish a couple of years agoand a pinch of espelette in the crust is absolutely necessary. Using our excellent quality Aussielamb this dish is a magnifique tribute to Noosa and the South West of France.”

If you enjoy cooking as well as eating, book for chef Michael’s classes every secondWednesday of the month. Start with a glass of sparkling before learning the secrets to pasta

in October, bread in November and Christmaspastries in December. A three course lunch is

included in the $60 price.

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Blue AngelNoosaville

BLUE ANGELNOOSAVILLE235 Gympie Terrace,

NOOSAVILLE

Phone 5473 0800

Tues-Sunday - Lunch

11.30– 3pm incl 2

courses for $30pp

Dinner 6pm -10pm

Licensed BYO wine

only is $10 per bottle

Visa, master card,

Amex and EFTPOS

Cooking with flair

In a bold move, Gail Rast left corporate lifeto pursue her passion for food and withthe apt name of Life’s a Feast, began a class

act of inspiring others to derive pleasure fromcooking and entertaining. Now firmly

entrenched in Noosa, and inspired by the localproduce, farmers and producers, her popular

cooking classes have been augmented by toursof the Noosa Farmers’ Market and a home

entertaining service.A class is more than just a cooking lesson says Gail. “In

addition to preparing a selection of sumptuous dishes, you willincrease your kitchen skills and culinary knowledge plus enjoy a full sit-

down meal with wine tastings, all in a relaxed and funenvironment.”

The classes are hands-on and limited to sixparticipants who are encouraged to be actively involvedin the food preparation. Enjoy the fruits of your labourswith matched wines afterwards and take home a foldercontaining recipes, class notes and fact sheets -everything you need to replicate the meal seamlessly.

Upcoming classes include the gourmet Aussiebarbecue; pasta making and sauces; cocktail food; easyAsian; baking; and gluten-free entertaining.

If you prefer, Gail will customise a cooking class toyour requirements or special theme, either at herpremises or venue of your choice on the Coast. What anexciting option for birthday and anniversary celebrations,hen's parties and social occasions.

More info is on: www.lifesafeast.com.au

NoosaStyleLiving22

For years Peregian Beach locals considered Wahoo’stakeaway including crumbed calamari and fishcakes the best. These days they love it even more

because Nicole and John Siljuk have added a 60-seaterrestaurant and bar with head chef Chad Arthur’s food

being compared to Doyles in Sydney and the old Pier 9 inBrisbane.

Chad is also meticulousabout quality produce,

presentation hence theaccolades keep coming especially for

tuna nicoise at lunch; roasted bug tailwrapped in pancetta with fresh seasoned goats curd, basilrisotto, roasted fig, spinach puree and aged balsamic; andbaked barramundi watermelon curry with coconut rice,lychees and grilled salted watermelon.

The wine list has some treasures from the Smallfry vineyardin the Barossa including riesling, rosé and a fantastictempranillo which is a good match for seafood. Most winesare available by the glass and Wahoo Ale is the most popularbeer. BYO wine is OK and of course takeaway booms.

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WAHOO SEAFOODRESTAURANT & BARPEREGIAN BEACH

4 Heron St,

Peregian Beach

Phone 5448 1491

Lunch Tues - Sun

Dinner Wed - Sat

Takeaway available

Licensed or BYO

Mastercard & Visa

LIFE’S A FEAST

COOKING WITHFLAIRLocation: 5 mins from

Hastings St Lake

Weyba Drive,

Noosaville

Phone: 0438 469 692

www

.lifesafeast.com.au

Life’s aFeast

Wahoo SeafoodRestaurant & Bar

NoosaStyleLiving 23

Just when you thought it couldn’t getany better … Noosa’s favourite diningdestination, Rickys river bar and

restaurant, has had a magnificentmakeover and launches the chic new ‘riverbar’.

Rickys, on the beautiful Noosa riverfront,has also launched the stunning new ‘riverbar’ as its own destination delineated fromthe renowned restaurant by a fabulous,and functional wine wall.

The river bar is now delineated from therestaurant beautifully, so people know theycan come down just to have a drink andenjoy some of the best views in Noosa.

There is a expanded river bar tapasmenu including added highlights such asMoroccan spice lamb dip with wood-firedflat bread and Noosa Red tomato, goatsfeta and basil pizza, as well as Mooloolabaprawns with garlic, tomato, chilli, basil oiland warm crusty bread.

Rickys celebrated head chef, GlennBowman, is equally delighted with thechanges. “There are two highlights for me,the bar and the kitchen. The bar is beautifuland the ample river bar menu is ideal forthose who don’t want the full diningexperience. It’s the perfect place to relaxand enjoy the best of Noosa,” Glenn says.

“The kitchen is a chef’s dream,” Glennexplains. “We’ve gone from working on topof each other, to now having space foreight chefs to prepare our superb produce.It’s very rare to have the opportunity tototally recreate a kitchen, and the resultshave been incredibly rewarding for all ofthe team. The layout, design andfunctionality isexceptional, and theaddition of the

wood-fired oven furtherheightens new menuo p p o r t u n i t i e s , ”Glenn explains.

The wood-roasted wholeb a b yr a i n b o wtrout withj a m o n ,caramelisedfennel andsalsa verde.“It’s beenunbelievable.I anticipated itwould be a hit,but it’s exceededall expectations.”

He says he is alsoutilising the oven forroasting and slow-braisingcertain dishes overnight, and for hisfamous flat bread.

The slow-braised rabbit with crispypolenta, wild mushroom ragu and confitshallots; the squid ink fettucine withscallops, prawns, crab, mussels, garlic, chilliand tomato; the lamb pie with celeriacpuree and green olive salsa; and the lemoncurd cheesecake with almond crumbleand rhubarb ice cream, have all provenparticularly popular.

“The colours, finishes and features usedthroughout the redesign perfectly capturethe relaxed style on which Rickys has builtits longstanding reputation, and ensure theriver bar is fast becoming the place to gettogether and enjoy the best Noosa has tooffer.

RickysRiver Bar+Restaurant

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Rickys revamp & launch a new River bar ...

RICKYS RIVER BAR+RESTAURANT

Noosa Wharf

Quamby Place

Noosa Sound

Phone 5447 2455

Open daily

Lunch & dinner

Licensed

All major credit cards

www.rickys.com.au

Australia’s first organic-certified gelato is being made atPeregian Beach. Using 100% organic coconut milk, thehealth-promoting product of the moment, CaribbeanDreams Gelati owners, Duncan and Emma Jones have

created the most delicious gelato under AustralianCertified Organic and United States National Organic

Program (USDA) certification. Sold under the Nakula brand, the gelato’s base,

organic coconut milk, is biologically pure and full ofnatural goodness andvitamins. It is veganfriendly, sugar and

gluten free also free ofartificial colourings,

preservative and flavours.Nakula Coconut Milk Gelato

is also available at most organicretailers in south-east Queensland

and as far south as Sydney. “We import thefinest certified organic coconut milk and water fromplantations in Thailand,” say Duncan and Emma, “andhave turned it into something amazing.” The CaribbeanDreams Gelati Cafes in Peregian Beach and CoolumBeach opposite the Coolum Surf Club are certainly happycorners of the Sunshine Coast and a must-visit.

CARIBBEANDREAMS GELATIPEREGIAN BEACH& COOLUM

5/224 David Low Way

Peregian Beach

7/1778 David Low

Way

Coolum Beach

Open daily ‘til late

Caribbean DreamsGelati

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Sereni-tea on the Terrace - Adding anexciting new dimension to the Noosavillestreetscape is Metal Tea Emporium which

was created last year, the Chinese Year of theGolden Tiger by Marc King and Trudi Cauley,who loved tea even before they loved eachother.

When they first discovered their commonpassion for tea, they began to question why,when tea was enjoying sexy status around

the world, it was so difficult to find ranges ofamazing teas on the Coast.

As they discovered small batch, hand crafted,organic and fair trade teas sourced direct from

growers, Marc and Trudi realised there were otherpeople wanting to experience tea drinking beyond

Indian black tea. They beganto envisage a world where

“imaginations and the reality were not so far apart, wherethose who recognise tea as the stylish, sensual and exoticdrink that it is, could come out to play.”

They found numerous suppliers including ScottWilson who treks into the mountains in China’s Yunnanto buy directly from small family plots at the price theyask for, and organic and bio-dynamic estates likeMaikabari in India, which provides schools and healthservices for families.

Once the tea was in-store, they said the responsefrom customers was over-whelming. “Tiger customersare just as crazy for tea. They appreciate the chance tolearn about the tea and its journey and make informedchoices about what they buy.”

NoosaStyleLiving24

METAL TIGERTEA EMPORIUM

Phone 5440 5735

Shop 1

253 Gympie Tce

Noosaville

Open daily

www.

metaltigertea.com.au

Credit cards accepted

METAL TIGER

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After 35 years of surf travelthroughout S.E. Asia, Sunshine Coastlocal Tony LeMarseny, a dedicated

waterman and seasoned travellerdiscovered the unique health propertiesof coconut water. The humble coconut tree was alwaysgoing to take a part in his life.

In 2009 his surfing son Lachy fell illwhile on a trip together on the island ofSumba but made a speedy recovery afterbeing given coconut water by the villagelocals to drink. Coconut water is definitelynot a "fad".

“It's been used for thousands of yearsby the peoples of S.E. Asia , South Pacificand South America as a great source ofpotassium and excellent hydrator. Naturespower drink. The health benefits areendless” says Tony

The idea to bring coconuts to the worldwas born and after two years of work andresearch, Nakula proudly boasts CERTIFIEDORGANIC. "We are fully certified at everystage... From the plantation, canningfactory with raw materials to the gelatomanufacturing plant on the sunshinecoast. " says daughter Chloe - GeneralManager based in Sydney.

Many other products claim to beorganic but you must look for the wordsCERTIFIED ORGANIC 2 main certificationsexist - ACO -, Australian Certified Organic -USDA - U S Department of Agriculture,Nakula has both.

Nakula Organic Coconut Water Is thelead product followed by the full range.Coconut cream - coconut milk - coconutoil - desiccated coconut, and now there ismuch buzz

aboutNakulas first Certified Organic MilkGelato, which is Vegan, Dairy Free, Soy Freeand Gluten Free.

The other part of Tonys destiny is hisdesire to give back to the beautifulcommunities he came across whiletravelling.

He formed a relationship with PlanetWater Foundation and saw Nakula committo building and installing 3 fresh waterwells over 3 years. The first was in Januarythis year in a school in Cambodia. Tony says" One of the most rewarding moments inmy life - to see a school and surroundingvillages to have fresh potable water of thefirst time”

It was hilarious also when Tony (abuilder by trade) ended up climbing thetower and helping with the installing ofthe well himself.

Nakula is very much a family affair andAustralian-owned company. It has beenboosted along by such 'believers' asOrganika Noosaville, Unique HealthProducts, Sunshine Coast Beverages andIKU Wholefoods. It's rapid growth has seenit spread nationally. It was 'kickstarted'initially by a deal set with Fitness First 100gyms across Australia and is expandingdaily.

"it just feels right" says Tony smiling.

NakulaCOCONUT WATER

NAKULA ORGANICCOCONUTPRODUCTSCoconut Water

Coconut Milk Gelato

Vegan - Dairy Free -

Soy Free - Gluten Free

Available locally from:Organika Noosaville,Unique HealthProducts, SunshineCoast Beverages &IKU Wholefoodswww.nakula.com.au

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it’s all about the coffee...Costa Noosa Espresso was awarded twomedals at the 2011/12 CSR Golden BeansAustralian coffee roasting competition.

Entries this year exceeded 1200, making itthe biggest industry judged roasting

competition in Australia. Costa Noosa’s SingleOrigin “Capricorn” taking the honours, winning a

Bronze in the “Single origin” category. Followed upby a second Bronze in the “Australian Grown” category.

This green bean, grown in tropical far north Queensland,has a smooth, rich custard and

chocolate palate with sweet aromas. Itis roasted to a medium dark and offers satisfaction for themost discerning coffee connoisseur.

These awards add to two Silvers and two Bronzerswon in previous years showing that Costa NoosaEspresso’s attention to quality roasting and premiumespresso.

This reinstates Costa Noosa Espresso’s ability tocompete on a national stage with the largest operatorsin the industry, whilst still maintaining the personal,hands on precision of a boutique roasting house.

Come and experience the roastery and espresso barat 26 Duke Street, Sunshine Beach, Noosa. Costa NoosaEspresso… It’s just about the coffee.

Costa Noosaespresso

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Our Famous Seafood

Our aim is to mainly use locally sourcedseafood. Our daily specials are always fresh,locally caught fish. We always have 2 daily

fish specials. The daily specials tend to use seasonalvegetables; are often innovative and are always our

best sellers. On theregular menu our

beautiful Seafood Platter fortwo is the most popular.

Our most common fish on ourmenu, depending on season are:: Swordfish

- year round; Snapper - winter and colder seasons;Yellowfin Tuna - caught around the time of full moons;

Atlantic Salmon - farmed in SA and TAS; Mahi Mahi -caught year round in warmer waters.

Great value extends to dinner and lunch specials andfrom the extensive a la carte menu, if you're a fan ofMoreton Bay bugs you won't be disappointed. They're big,juicy and just so fresh,just like you would expect from Trio'sthe famous and consistently excellent seafood restaurant,which is open for lunch and dinner every day.

TRIOS ON THERIVER SEAFOODRESTAURANT

Noosa Marina,

2 Parkyn Court

Tewantin

P: 5474 4799

Open 7 days from

11.30am -

SPECIALS DAILY

Licensed or BYO

Mastercard & Visa

COSTA NOOSAESPRESSOMonday to Saturday

7am to 4pm

Sunday and public

holidays 7am to 1pm

26 Duke Street

Sunshine Beach

Ph: 07 5474 9222

www.

costanoosa.com.au

wholesale enquiries

welcome

Trios On the RiverSeafood Restaurant

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Aforward-thinking David Raynerrevels in dishes born of childhoodmemories and has gained

phenomenal renown for his commitmentto local produce transforming theseemingly simple into the sensational.

Forget the frills, froths and fancygarnishes at Thomas Corner. Chef DavidRayner says it’s all about honest andintelligent food at his relaxed and informaleatery, which he and partner Belinda Frewopened just over a year ago. And it didn’ttake long before it was a big hit. Notsurprising really given David’s pedigree ofclassic training in London, transformingrestaurants in Sydney, creating innovativeaward-winning fare at Noosa’s berardo’sfollowed by his very own River House inNoosaville, where the food heads andcritics flocked.

These days David is behind the burnersat the buzzy all-day bistro, alongside headchef Zeb Gilbert, wowing fans with anintelligent approach to modern food .

“The timing is right to refine the dinnermenu with the team now eager tointroduce more creativity into our dishes,whilst maintaining the casual style ofdining,” says David who anticipates thatmany dishes will resemble those from theRiver House days with a focus on his finelyhoned network of local fishermen, farmersand boutique growers.

“We have such a strong network soexpect dishes such as lemon thymerubbed char-grilled spatchcock withroasted sweet corn,l e m o n ,

avocado,red chilli and local herbs and panseared local snapper with blistered localgrape tomatoes, wild olives, cuttlefish,chives and verjuice buttered liquor.

“I really enjoy the artistic as well as thecreative side of being a chef and tryingnew ingredient combinations.”

Also on the must-try fresh, fabulous all-about-the-mouthful dishes are duck liverparfait, white balsamic jelly, grapes, mintand cress salad; new season asparagus,globe artichoke, fried zucchini blossom,goats cheese and candied lemon; duck fatroasted duck leg, pumpkin puree, Betty’smustard leaves, green raisins andpistachios. Lunch is naturally on the lighterside with temptations such as char grilledoctopus, potatoes, white anchovies, shavedcelery, tomato and saffron dressing; and agourmet ground wagyu burger,caramelised chilli onions, bacon, vinetomato, beetroot relish and meltedcheddar. Don’t forget the very popularbistro-style breakfast, you can BYO wineand bookings are encouraged.

Looking out to the Noosa River from itselevated position, the chic modern lookingThomas Corner, which was once the site ofthe famous Davo’s Bait and Tackle shop,has an easy-going ambience and winsome

fare that locals and visitors love.

THOMAS CORNERCnr Thoms St &

Gympie Tce Noosaville

Phone 5470 2224

Licensed

Open from 11.30

Mon-Fri - 9am Sat /

8.30 Sunday

Holiday periods

9am til late daily -

Sunday from 8.30am

All major credit cards

Except Diners/ Amex

thomas Corner noosaville

GRIND CAFENOOSAVILLE

The owners, Adrian and Debbie Spelt haveover twenty years of experience in the foodand hospitality industry. Developing thefamous OLIO BELLO extra virgin olive oil andassociated food products in the wonderfulMargaret River region of W.A. Their iconic

tourist venture also housed a restaurant, cafewhere the Spelts learnt the importance of

consistency in service, food quality and the bestcoffee around. After three years all those virtues

have been transported to GRIND on the riverNoosaville. “Eating food should be a celebration. A

exploration of flavours, freshness and consistency” saysDebbie. House made hollandaise,

chutneys chilli jams, sauces and the fresh local produceform the bases of the best breakfast and lunch on theriver. The coffee beans come from BELLAROMA Sydneyand are roasted and blended to a special recipe just forGRIND. "The key to good coffee is the beans, the roastingand most importantly the person behind the machine.The challenge is to get each barista on the same pageso if you came in for your coffee at any time it should bethe same as the one before. That is our philosophy... inevery thing we do at GRIND.'' Their popularity with thelocals adds to the warm village environment ofNoosaville. Alan Emblin, the head chef, formally fromBerardo’s has created legendary GRIND favourites, forbreakfast, the HOUSE MADE HASH BROWN or lunch theASIAN STYLE LEMON PEPPER SQUID. The menu is veryaffordable and GRIND has daily specials.

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GRIND CAFENOOSAVILLEON THE RIVER

255 Gympie Tce

Noosaville

Phone 5449 8833

Open 7 days

Breakfast & lunch

6am - 3pm

Credit cards accepted

Designed to take full advantageof the breathtaking views of theocean, the sound of crashing

waves, the glamorous atmosphere that isNoosa, and the laid-back vibe of

b e a c h f r o n tdining, berardo’s

bistro on the beach is theperfect venue for that hip and casual meal.

Whether you wish to celebrate the morning overbreakfast as the sun sparkles on Laguna Bay , or marvel atthe pink skies of sunset with a cocktail in hand, berardo’sbistro on the beach is the divine little haven from whichyou can do it, just a towel-length away from the sand, atany time of the day.

The most perfect venue for breakfast, lunch and dinner,berardo’s bistro on the beach offers the best in oceandining using the freshest produce sourced from Noosaand the Sunshine Coast. The cuisine is Modern Australianinherently linked to the seasons, sustainability and ourclimate.

BERARDO’S BISTROON THE BEACHHASTINGS STREET

opening hours

monday - sunday

breakfast from 7.30am

-11.30am

lunch from 12pm -

3.30pm

dinner from 5pm

reservations

(07) 5448 0888

Credit cards accepted

berardo’sbistro on the beach

THE GINGER SHOP: ginger products in a ginger-lover's paradise. The Ginger Shopfeatures the world's largest selection of ginger products. Shop in style and indulgein a variety of gourmet foods, kitchenware and a huge range of cooking

accessories. Whether you stock up on your favourite ginger treats or pamper yourselfwith the range of body lotions and perfumes, you'll be spoilt for choice.

Shop from home - Ginger delivered to your door.THE SUPERBEE HONEY SHOP: What could be betterthan ginger and honey? … a match made in heaven!

The Ginger Factory now includes the super sweetSuperbee Honey Shop with a complete range of all

natural Australian Honey, active Manuka Honeyand gourmet honey confectionary PLUS a hugerange of therapeutic products straight from thehive including propolis, bee pollen and theworld renowned Royal Jelly. The SuperbeeHoney Shop even features skincare and beauty

products that all contain nature’s wonderproduct … honey of course!

GINGERTOWN: Immerse yourself in theheritage-style village of Gingertown. Discover hand-

made porcelain dolls, motoring memorabilia, sweettreats and herbal products.

THE GINGER CAFE: Take time to relax in the lovelyatmosphere of the courtyard cafe. Whether it's for tea, coffee or a bite to eat, this is thesetting. We cater for group lunches and events too, what better backdrop for your nextfunction than our beautiful gardens?

BLISS ICE CREAMERY: ginger ice-creamery, high quality, uniquely flavoured ice creamblends: that's the Bliss Specialty. There's something to tempt every tastebud with 65mouth-watering flavours all made onsite from the freshest ingredients.

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Ginger Factory

Bistro corner With unbeatable views of the Noosa River, modern

Australian menu and relaxed Noosaville vibe, thename Lazy River Bar & Bistro is absolutely

appropriate. The location, on the corner of James Street andGympie Terrace, which the locals fondly call Sunset Strip, wasperfect for owners Anthony Mulligan and Martin Ward toreconnect to the restaurant industry they love.

Two years ago before their move to Noosa, Martin said theyran a big and busy gastro pub in Jersey Channel Islands. “Ithad a French influence due to the islands close proximity toFrance and what a great experience. Before this we hadrestaurants in Byron Bay and in the New England area withboth featuring for two years running in the NSW Good FoodGuide and Gourmet Traveller’s top 100 Australian restaurants.”

Lazy River’s high ceilings and French windows give aspacious al fresco ambience which is complemented byunpretentious bistro food, lots of local produce, excellent prices,Elite coffee, a jazzy bar although it’s currently BYO. Whenlicensed there’ll be a concise wine list, bottled beer, liqueurcoffees and other tempting sunset beverages.

Opening hours are every day for lunch and dinner plusbreakfast at weekends breakfast from 8am.

Lazy River Noosaville

LAZY RIVERBISTRO & BAR

On the river

Gympie Terrace

Noosaville

Phone 5474 1699

Open lunch & dinner

Mon - Sunday

Breakfast Sat & Sun

Licensed

All major credit cards

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The word is out. Take-away at theNoosa Waterfront Restaurant andBar is identical in quality to what’s

served in the restaurant. Chef CraigMcCabe says “the lasagna is made usingthe same fresh tomato bolognese sauceused on the gnocchi in the restaurantbut of course served to suit take-away.Fish, either crumbed, battered or grilledis fresh daily as is the calamari, all thesalads are similar to what’s on the menuand the tiramisu is a recipe from the one-Michelin starred chef Stefano Cavallini,who I worked for in London. Everythingwe offer is really high quality, the onlydifference - it's available take-away”.

Beachside there’s an option with adifference. Berardo’s Bistro on the Beachhas a kiosk offering old fashionedfavourites such as prawn cocktail, Caesarsalad or how about freshly shuckedCoffin Bay oysters either natural or withNoosa cane juice jelly? Plus classiccrunchy baguettes have your choice ofdelish fillings such as Tassie’s Huon Valleysmoked salmon, free range turkey, localavocadoes, Noosa Reds tomatoes,double-smoked leg ham with house-made roasted vegetables, chutneys andrelishes to suit. Prop on the stools andenjoy a coffee or glass or wine while youwait.

Pizza lovers are in for a treat atMadmegs Pizza Pantry. “We only do thincrust pizzas with quality ingredients,”proud owner Damir Mikletic says. “We

roast our vegetables on site and slice ourmeats to order so they’re alwaysfresh. Our customersrepeatedly say

Madmegsreminds themof eating pizzas inItaly and France and wetransport them there whistdining here. This is music to myfamily’s ears.”

For ten years Johnand Nicole Siljukhave been wowingtheir customers atWahoo SeafoodRestaurant & Bar. ThePeregian Beach former humble fish ‘n’chippery has grown up with a wet fishdisplay, sushi and restaurant quality fishsuch as Cone Bay barramundi the mostpopular take-out. Expect big fat fleshyfish with crispy skin. No wonder it walksout the door. “Oysters are the best, eitherCoffin Bay or Tasmanian,” says John. “Weshuck them to order, so you cannot getfresher than that and customers do notmind waiting for this service. The otherconstant is the calamari. The preparationtechnique delivers the most tender andflavoursome squid on the coast.”

The great gourmet takA healthy diet has never been synonymouswith fast food shops however today many topnotch restaurants box, bag or wrap the sameor similar fare served to diners.

Classic fish & chips... is thereanything better?Waterfront Restaurant Noosaville

NoosaStyleLiving 31

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ke-out...

Souther nfood critics and

locals can’t get enough ofPatrick Lloyd and wife Yuko

Oshima’s Sushi Monster which hasmoved around the corner to a bigger, brighter

space on Gympie Terrace. They’re returning in drovesespecially for gyozas which are originally Chinese with a

thicker skin and boiled or steamed.“The Japanese add garlic and pan fry them while steaming at the same time,”

describes Patrick. “This is what I think makes gyoza so good. They have a soft steamedtexture with a crispy fried base. Our menu describes them as panfried and steamedso people think they have a choice. The soy cut with a vinegar dipping sauce andlittle sesame oil is the perfect combination.

Fast food facts:

The concept of ready-cooked food for sale is closely connected

with urban development. Cities in ancient Rome had street stands

that sold bread and wine. My how it’s changed.

NoosaStyleLiving32

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More and more people around Australia

are turning to organic produce to

provide wholesome nutrition in their

daily diets and to support the environment, and

it is not just a handful of hippies. With an

increasing number of Australia’s best chefs

choosing to deal exclusively with organic food,

it is becoming clear there must be something in

it.Organic food is not new. It was only in the

20th century that a large supply of syntheticchemicals was introduced to the food chain withthe industrialisation of agriculture. However, itseems we now are coming full circle, with areturn to organic produce being lead from thetop.So what is organic produce?

Organic produce is food produced usingmethods that do not involve modern syntheticinputs such as artificial pesticides, syntheticherbicides, hormones, growth promotants andchemical fertilizers. The food does not involvegenetically modified organisms and is notprocessed using irradiation, industrial solvents, orchemical food additives. Rather, farmers preventpests by planting a diverse range of crops,rotating crops, using natural biological andenvironmentally friendly inputs, and conservingnatural ecosystems.

Leading the wayIn Australia, demand for

certified organic produce fromsome of the country’s mosthighly awarded chefs has

1. Reduce chemicalrunoff and residues

in drinking water,waterways and

coastal are

2. Increase theresilience of farms

during drought

3. Increasebiodiversity

4. Ensure humanetreatment of animals

5. Capture CO2 backinto the soil in the

form of humus

6. Reducegreenhouse gas

emissions byeliminating synthetic

nitrogen fertilisers

7. Avoid eating up totwo kilograms of

food additives everyyear

8. Give infants thenutrient building

blocks they need fora healthy future

9. Reduce the risk ofcancer

10. Eat the besttasting food

10 goodreasons togo organic

ORGANIC FOOD USED TO BE A NICHE PRODUCT FOR A NICHEGROUP, BUT NO LONGER. ORGANICS ARE GOING MAINSTREAMWITH TOP CELEBRITY CHEFS RAVING ABOUT THE BENEFITS, AS

CHARLOTTE BANKS DISCOVERS.

confirmed the trend towards goingorganic, with a host of names such asPeter Gilmore, Kylie Kwong, TobiePuttock and Kym Machin, all fans ofnatural produce.

Chef of the Year (Sydney MorningHerald’s Good Food Guide 2012),Peter Gilmore, based at Sydney’sprestigious Quay restaurant, rateshighly the use of organics in cooking.“I believe things taste better whengrown organically. Our restaurant ispart of a push to embrace organicproduce. There has been agroundswell of people wantingnatural tasting vegetables,” he states.

Renowned television chef, KylieKwong, author of the sustainable andorganic cookbook ‘It Tastes Better’(Lantern, 2010), concurs with thismentality. ”Whether I am cooking forfriends or family at home or cookingfor customers in my restaurant, I onlyever offer fresh, local, organicingredients. This is the best way I canserve the community and theenvironment and furthermore,sustainably produced food tastes

better.”International award winning

chef Tobie Puttock of theChannel 10 hit series ‘Jamie’sKitchen – Australia’ who has

worked closely with Jamie and theFifteen Restaurant and

Foundation, has seenfirst hand the

d i f f e r e n c eorganics can

m a k e ,o f f e r i n g

g r e a ta d v i s eabout

the benefits of buying locally and inseason. “Find your local organicsupplier and get to know them. Askabout their farming practices andlearn about what’s in season andwhen. Buying organic supports yourlocal community and reduces yourcarbon foot print and buying inseason means you get the freshestpossible produce at a great price.”

Kym Machin, former Courier-MailYoung Chef of the Year and headchef and co-owner of the Brisbanerestaurant, Urbane, agrees thatcertified organic produce offersgreater nutritional benefits and asuperior quality. “Organic producehas been around forever but it hasbeen forgotten and pushed aside fortoo long. By combining moderntechniques with traditionallyproduced food we can showcase thebest of both worlds.”

“It seems that Australia’s bestchefs want the best produce -

produce that tastes the best,smells the best and is the best for

you - and they are findingorganic produce fits the bill,” says

Josh Barry of certified organicNoosa outlet, Organika.“Organics is the future.”

NoosaStyleLiving 33

ORGANIKAPassion forOrganics

Summer SeasonalProduce

205 Weyba Road

Noosaville

Phone 5442 4973

Open 7 days

Breakfast till 5pm

Credit cards accepted

www.organika.com.au

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organikapassion for organics

NoosaStyleLiving34

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DININGNoosaStyle

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noosastyle

Hastings StreetInternationally recognised boulevard of 5-star places to stay, sophisticatedboutiques and accessories, art galleries, uber chic cafes and bars andcosmopolitan dining, many a towel length away from the sand. Quamby PlaceA lavish or casual romantic dinner for two, fun family get-togethers, park forthe kids, gallery, mini mart and more are just minutes by car or one ferry stopfrom Hastings Street. NoosavilleSmart places for dinner, casual spaces for a light lunch or languid breakfasts,boutiques, art galleries and gelaterias abound in the former fishing villagearound Gympie Terrace and Thomas StreetNoosa Wharf TewantinThe Noosa Ferry departure point is also home to restaurants with wide riverviews, a wine bar, takeaway fish and chips, homewares, art and more.Noosa JunctionThree minutes from Hastings Street, the Junction is the heart of men’s andwomen’s easy on the eye and pocket fashion and accessories, homewares,gifts, budget cafes, beauty spots, banks and supermarkets.Sunshine BeachEspresso bar and roastery, buzzy cafes and bars - the village around Duke Streethas a vibe befitting the nearby beachside second houses of the rich andfamous.Peregian BeachWith its surf club, patrolled surf beach, happening hotel, vibrant town square,alfresco affordable dining, sassy boutiques and homewares, this coastal villagehums.Coolum BeachCasual yet classy. There’s a 5-star resort hotel, cafes for all tastes and budgets, abusy surf club, an esplanade of boutiques catering to beach goers plus it’s icecream heaven.

HastingsStreet

NoosaWharf

Quamby Place

Noosaville

PeregianBeach

SunshineBeach

NoosaJunction

To Eumundi

Dining Hot spots

For those who enjoy the good life!look online at our magEzine www.styleliving.com.au

for advertising enquiries phone 5577 2886 - info@Styleliving.com.au

Noosa’s favourite magazine...serving what diners like to read!

> FOOD > DRINK > EATING OUT > BEAUTY > FASHION > INTERIOR DESIGN > ART > OUTDOORS > PROPERTY > ESCAPES > MOVERS

& SHAKERS

> LOOK OUT FOR

OUR ‘FOOD GLORIOUS

FOOD’GUIDE

noosastylesunshine coast &

L I V I N G

For those who enjoy the good life!look online at our magEzine www.styleliving.com.aunoosa style

SUMMERDec 11 - Mar12

$5.50 inc GSTISSUE 47