Culinary Connections at The Curated Plate

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Local foodies are busy cooking up menus, venues and experiences for The Curated Plate 2023! Georgia Beard offers a taste of the major events and activities as part of the palate-pleasing programme.

The Curated Plate returns with a main course of regional flavours, culinary expertise and immersive experiences from 28 July to 6 August.

The foodie festival has gathered an array of industry partners from farmers and producers to restaurateurs and chefs; distillers, brewers and bartenders.  

In commercial kitchens, on distillery floors and between towers of craft beer vats, collaboration is growing. From all corners of the industry, businesses are bringing together sensational local flavours in fresh new ways.

Events range from family-friendly festivals to exclusive dinners, farm tours and distillery tastings. Some events have already sold out, others are reaching capacity. 

Amongst what’s on offer in venues, on the land and on the seas, The Curated Plate 2023 will feature four signature events to transform and define the festival experience: 

One day. Many bars. And a thousand unforgettable experiences. Presented by Mooloolaba Initiatives and Activations, MooloolaBARS is a celebration of Sunshine Coast beer, gin, food and music, moving from one bar to the next along the stunning Mooloolaba waterfront with approximately 25 bars, distilleries and breweries! 

Spicers Tamarind Retreat will host the Sunshine Coast Asian Food Festival bringing together four iconic Asian restaurants.  The Tamarind’s Dan Jarrett will be joined by the talented teams from Sum Yung Guys, Spirit House and Rice Boi for an afternoon of Asian street food, local brews and cooking demonstrations.

Paddock to Curated Plate presented by 91.1 Hot FM will be a free family-friendly event giving foodies of all ages the opportunity to touch, taste and experience the best of our own backyard. 

Hosted at Cotton Tree, food tastings, interactive workshops and demonstrations from local producers to showcase the complete palate of the Sunshine Coast food scene. 

FAN presents Meet the Sunshine Coast Makers in an interactive program that promises to be delightful and delicious and offer the chance to chat with your favourite maker. For the industry professionals, don’t miss FAN’s CRAFTed Food Tourism Conference with a cracking lineup of guest speakers and ending with a finale dinner featuring Terra Firma at Sunshine & Sons distillery. 

We’re adding our own flavours to this festival feast with Podcast & Pinot at The Doonan where Executive Chef Wayd Bailey has created a bespoke four-course menu that’s all local and a step up from the everyday. Matched with the finest wines of the Pinot variety and paired with fascinating conversations with special guests from the Everyone Has a Story: Conversations from the Sunshine Coast and Noosa podcast, we’ll celebrate homegrown food, heartfelt hospitality and raise funds for OzHarvest. 

Visit for program announcements and ticketing. 


The Doonan Executive Chef Wayd Bailey has embraced the brief to devise a specially-curated, mouth-watering four-course feast starring local producers with matching wines showcasing a variety of pinot. This isn’t your standard menu or your normal lunch! Meet and mingle with guest speakers from our “Everyone Has a Story” podcast in the stunning grounds of The Doonan. Local flavours and personalities, fascinating conversations and plenty of laughs. 


Prawn & Tomato Consomme | GF DF
Seared Mooloolaba Prawn, Noosa red tomato consommé, basil, olive oil
Vegan Option: Noosa Reds tomato consommé, pepquinos, olive, basil, olive oil, garlic chive | GF

Tar & Roses Pinot Grigio – Victoria

Suppliers: Mooloolah River Fisheries, Noosa Reds

Seared Tuna | GFO DF
Local Export grade Seared Yellow fin tuna, apple, daikon, cress, truffle, vinaigrette
Vegan option: Silken tofu, nashi, daikon, cress, truffle, aged soy | GF

Dal Zotto Pinot Bianco – King Valley, Victoria

Suppliers: Mooloolah River Fisheries, Suncoast Fresh

Wagyu with Natives | GF DF
2GR Wagyu MB8+ Sirloin, fermented bunya nut, scorched onion, rosella
Vegan Option: Potato galette, fermented bunya nut, scorched onion, rosella | GF

Craggy Range Martinborough Pinot Noir, Martinborough – New Zealand

Suppliers: 2GR Wagyu

Truffle Brie with Fig Cigars | GF
Woombye Truffle brie & Bundaberg fig cigars, Pomona honey, Yandina macadamia
Vegan Option: Glazed figs, Macadamia, sorbet | GF

Giant Steps Yarra Valley Pinot Noir Rose, Yarra Valley, Victoria

Suppliers: Woombye Cheese, Suncoast Fresh, Nutworks Yandina

Date: Friday 4 August, 11.30am-2.30pm
Venue: The Doonan
Tickets: $165 incl 4 courses, matching wines


FAN presents Meet the Sunshine Coast Makers – a progressive event showcasing the region’s innovative producers and makers with guest host Paul West of A River Cottage Australia. Enjoy a hosted Q&A with producers and chefs while indulging in entrée at Market Bistro and a main meal at Bottarga before drinks, dessert, networking and a curated panel session at The Met Maroochydore – or you can just purchase a ticket for The Met.

Date: Friday 28 July, 3pm-7.30pm
Venue: Maroochydore CBD
Tickets: from $38.50


FAN’s inaugural CRAFTed Food & Agritourism Conference will feature Paul West and industry experts including Sarah Meikle, Chief Executive Wellington Culinary Events; Andrew Pitt, Director Launceston Gastronomy; and Carly Povey, COO Bonza; with a fifth expert to be announced. A great networking and connection opportunity for industry professionals to learn how food tourism experts showcase their region. 

Date: Monday 31 July, 11.30am-5.30pm
Venue: Mantra Mooloolaba Beach
Tickets: from $110, optional dinner at Sunshine & Sons Distillery

Find out more and book tickets to one or all of these events.

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