An Autumn Feast to Relish at Noosa Springs’ Relish Restaurant
With the finest local and seasonal ingredients, Noosa Springs’ Relish Restaurant offers an autumnal feast that’s both exciting and comforting. Melanie Rosettenstein delves into the dishes on offer.
Ah autumn! As the nights draw in and the temperature dips (even if only slightly in Noosa), it’s a time for reflection, calm, hibernating and nourishing the body. The sun-weary start to crave warming and hearty seasonal ingredients full of rich flavours that are wonderfully washed down with a drop of the finest red…If this has caught your attention, then skip the Netflix marathon and book yourself in to experience Relish Restaurant’s wholesome new lunch menu at Noosa Springs.
Head chef Graham Waddell says the bounty of flavours epitomises the vibrant flavours of a new season.
“Autumn brings those warm, earthy colours like orange and red so we’re incorporating ingredients like heirloom pumpkins and rhubarb,” he said. “It’s also nice to transition from the super-light dishes of summer to meals with a bit more substance.”
Coming from Scotland, Graham knows a thing or two about seasonal changes and is well-placed to present an autumnal feast for the senses. And he is very clear about which dishes will be the crowd pleasers.
“I’m particularly keen on the new seafood dishes,” he beams. “The salad with Moreton Bay bugs and Mooloolaba prawns is going to be a standout, visually and flavour-wise.
“Not only do we source the freshest seafood but we’re adding charred ruby grapefruit, champagne dressing, and a light lemon aioli to balance the dish.”
Graham’s recommended pairing with this is the Taltarni Brut Cuvee – a sparkling wine with crisp acidity that cuts through the richness of the mayonnaise to keep the dish balanced and refreshing.
“The wine’s citrusy zest, green apple and pear flavours complement the grapefruit and Champagne dressing, enhancing the dish’s bright zesty elements,” Graham said.
A seafood salad with an autumnal twist and sparkling? Sign us up! A newcomer to the menu is the Salt and Pepper Cuttlefish main with hot tamarind peanut relish, cucumber ginger noodles and XO dressing. Graham expects this to be an intriguing addition to the menu and a flavoursome twist to an old favourite.
“Last year, we created a tamarind peanut relish that was a standout favourite, so I wanted to bring it back in a fresh way,” he shared. “With cuttlefish in season, it felt like the perfect pairing. The relish came first, and from there, we built the dish around it- something I think will pique people’s curiosity!”
To top it off, the cuttlefish is paired with The Lane Pinot Gris, bright and perfumed with nashi pear, quince and honeysuckle for a waxy texture and dry finish.
Graham is equally as enthusiastic about the lamb backstrap which he says he spent the past few weeks perfecting and was shaping up to be a winner. This hearty dish will feature charred lamb backstrap as the star with smoked eggplant hummus, Noosa Reds tomatoes (Graham’s favourite), olives, whipped feta, and cucumber salad. The elegant wine pairing? Hentley Farm Villian & Vixen Cabernet Sauvignon for its aromas of blueberries, bayleaf and mint with soft grain tannins.
“This wine enhances the smokiness of the dish alongside the charred lamb and the earthy elements of the olives and cucumber salad,” said Graham.
“The combination is perfect!”
A new menu would not be complete without tempting vegetarian options of which the Relish lunch menu has several. Graham’s goal is to make them so good that even meat-lovers would order them.
“Many people are incorporating vegetarian meals into their weekly diet, so we focus on creating dishes that are just as exciting and satisfying as their meaty counterparts,” he explained.
Graham’s top vegetarian choice is the salad of warm spiced butternut, yellow split pea dhal, walnuts, broadleaf rocket, pomegranate, and toasted seeds.
“It has great depth of flavour with a nice balance of textures,” he shared.
As for the Plat Du Jour, Graham says diners will just have to come and find out.
“Our dish of the day will be market-driven and we collaborate closely with local butchers and suppliers to source the best ingredients that will inspire us,” he explained. “It keeps things exciting for the kitchen and for our diners; and when the front-of-house team gets behind it, that energy carries into the dining room, and more often than not, it becomes the top seller.”
Always keeping it fresh, Graham uses the best local and seasonal ingredients in his dishes so diners can look forward to strawberries from Eumundi, beef from Bindaree, cheeses from Kenilworth Dairies and Woombye Cheese, honey from Pomona, herbs from Noosa Springs’ own garden and so much more. When you’re ready to embrace autumn’s full flavours, say no to the stream-fest, book a table at Relish Restaurant and let Graham and his team take you on a delicious journey, one perfect plate at a time.
TIME TO RELISH!
Relish Restaurant, Noosa Springs Golf & Spa Resort
- Tea, coffee and cold drinks daily from 6am
- Takeaway food and breakfast daily from 7am
- Lunch daily from 11am
- Dinner Fridays from 5.30pm.
For bookings, menus and more, visit www.noosasprings.com.au
