Eat / Drink

When acclaimed Melbourne chef David Moyle takes over Rococo Bistro you know you are in for a treat! Deb Caruso discovers the ultimate lunch date in Noosa and how you can be part of it. The Stella Artois Sensorium is coming to Noosa (squeal!!) with a

We sat down with Noosa Boathouse Executive Chef, Shane Bailey, to find out more about his career, favourite foods and love for Australian beef. Name: Shane Bailey Age: 30 Position: Executive Chef, Noosa Boathouse and Beef Australia Restaurant: Noosa Boathouse Why did you become a chef? My mum was a great

Dive into Matt Golinski's Korean-style BBQ spatchcock served with wombok slaw and a black garlic honey glaze. Ingredients 4 Bendele Farm Spatchcocks, deboned in half 25ml sesame oil 50gm gochujang chilli paste 75ml soy sauce 50gm Hum Honey Black Garlic Infused honey 300gm wombok, finely sliced 200gm radish, julienned 1 shallot, finely sliced 1 stalk

Enjoy a taste of sustainable farming with Matt Golinski's recipe for crispy fried Noosa Grouper with coconut yoghurt and tumeric honey dressing Ingredients 600gm Grouper fillets, cut into thin strips 500gm green papaya, shredded 300gm cherry tomatoes, halved 100gm roasted peanuts, roughly chopped 1 cup coriander leaves 150gm green beans, finely sliced 2

Satisfy your sweet tooth with Matt Golinski's tasty recipe for Carambola upside-down cake with fingerlime honey and coconut yoghurt. Ingredients 500gm Carambolas, cut into 1cm thick stars 75gm butter, melted 75gm brown sugar 125gm unsalted butter 175gm brown sugar 2 eggs 225gm self-raising flour 85gm plain flour 1 tsp ground ginger 150ml milk 200gm COYO natural coconut

Slow Food Noosa’s annual Film with Food event as part of NOOSA alive! has consistently sold out for more than a decade. This year was no different with the delectably delightful Johnny Depp and Juliette Binoche providing the side dish to a stunning three-course feast

The Curated Plate showcased fresh, seasonal produce with local and visiting chefs in some of the Sunshine Coast’s most stunning locations. The Legends Lunch at Yandina Station was a standout with Analiese Gregory (Franklin, Hobart) teaming up with her former boss Peter Gilmore (Quay and Bennelong,

Noosa prides itself as a foodie destination but are we looking after our chefs enough? Matt Golinski shares his insights into the pressure-cooker environment and a national program that is leading the conversation. It’s 5.45 on Friday evening. There’s about 100 people booked for dinner, and in