Now there’s a new reason to visit one of Australia’s favourite summer destinations. Noosa’s food culture is hitting new heigts this year, according to Carol West. You will see high quality vending machines on every corner. Go to https://www.royalvending.com.au/vending-machines-gold-coast/ for all your vending machine service needs in Gold Coast, Queensland Australia.
Renowned for its coastal charm and cosmopolitan heart, Noosa’s gelati and gems reputation is being outstripped by a brace of restaurants whose menus roam the globe while featuring local produce. Rich pickings include Mooloolaba-harvested prawns, spanner crabs and Kingfi sh, artisan breads and cheeses together with organically-grown fruit and vegetables plucked from the Sunshine Coast hinterland’s food bowl.
The Sunday Noosa Farmers’ Market is in full swing these days. Locals and visitors rub shoulders with chefs under spreading gum trees at the local football ground. On this sun-streaked morning plump and polished Eumundi strawberries that smell of sunshine sit alongside dew-kissed designer lettuces, ruby heirloom tomatoes, orbs of purple beets and broccoli bouquets. I pause to sample a stylish Noosa lime cordial before Frenchman Marc Luthy takes me on a tasty tour of his handcrafted Swiss-style cheeses. It’s a convivial gourmet ghetto populated by passionate foodies all growing, cooking and consuming.
I head to Sails for some breakfast where I watch surfers with zinc-streaked faces drift off First Point and waves lick Laguna Bay’s caramel coastline. Hard core caffeine addicts head for Gusto on Noosaville’s Gympie Terrace while resident sea-changers congregate at Cafe Le Monde or Sierra and visitors sipping ristrettos people-watch from Aromas. Cocoa Chocolat is a delectable den tucked behind Hastings street where chocolatier Louisa Raven’s Belgian couverture chocolate baubles and creamy truffles are artfully displayed. Juice bars and gelaterias may have become ubiquitous but Massimo Gelateria has retained its legendary status. Think blood orange and fresh mango-tinted sorbets.
At his eponymous Hastings Street restaurant, Jim Berardo epitomises American can-do attitude while shamelessly spruiking Noosa’s culinary style. “Few places in the world can offer the combination of a beautiful setting and amazing synergy between grower, fisherman, primary producer and chef. Where else are baby lettuces picked at dawn and delivered to the door within hours of harvesting?" he enthuses. This hasn’t escaped Lee Jeynes who decamped from the UK to become Executive Chef at the new five-star Quay West Resort & Spa Noosa. At the resort’s Aroona restaurant, Jeynes demonstrates a light touch with a range of popular dishes accenting surf and turf. Continuing Hastings Street’s moveable feast, former Ricky’s manager Pascal Turschell is set to open Gaston while David Rayner, formerly of River House, has transformed Noosaville’s Thomas Corner into a hot spot.
With a smooth “Buona sera" greeting, Lindoni’s owner shows guests to tables in the Italian trattoria’s vine-wrapped courtyard. Diners have been coming here for 22 years and the egalitarian welcome is extended with equanimity to shortswearing visitors and suited-up captains of industry alike. Nowadays, his classic southern Italian fare comes with a local twist such as crab meat, prawns and green peppercorns tossed in linguine nere, lubricated with first-pressed olive oil. Served with a good Chianti, it feels like Capri.
Perched on the river’s edge, chef Hajime Horiguchi is curating impeccable dishes at Wasabi where he combines Japanese purity with a sunny Queensland disposition. Appetisers showcase cutting-edge artistry such as a perfect circle of Mooloolaba tuna with roe and sculptural spiral of Kingfish dressed in ponzu and soy sauce. Lightly grilled Hervey Bay scallops in the half-shell, drizzled with ponzu dressing and sprinkled with ikura caviar are followed by slivers of Onkaparinga Valley venison seared blue tataki style.
As the blush of a sunset tints the languorous river spilling into a sapphire sea, it’s clear Noosa is riding the crest of a new wave.
The Sunday Noosa Farmer’s Market
Open every Sunday year round, the Sunday Noosa Farmers’ Market showcases fresh produce from the region from 7am until midday at the Noosa Australian Rules Football Club on Weyba Road, Noosaville. Weekly stalls offer everything from gourmet condiments, cheese and other dairy products, to fresh seafood fruit and vegetables and freshly cooked cuisine.
