Eat / Drink

Matt Golinski meets the local farmers making a difference to producers, the planet and what goes on the household plate. Remember a couple of years ago when toilet paper suddenly became hard currency, hand sanitiser was more expensive than gin, and every punnet of vegetable seedlings

He’s travelled the world exploring ancient tinctures and herbal potions; been employed as a flavour consultant by some of the world’s largest brands including Coca Cola and Nestlé; ran a very profitable bar in London where the drinks were free; and literally dreams up cocktails

Matt Golinski serves up a feast of foodie events that are sure to get the tastebuds tapping!  Winter in Noosa is a bit of a joke really – it drops to 18 degrees and we all go rushing for our jumpers, beanies and scarves; retrieve the

You know a brand is doing something right. - it starts with a murmur and builds to a crescendo. Brothers Lance and Craig Masterton at Heads of Noosa have delivered another limited run, an ideal companion to the cooler months, the Baltic Porter. John Caruso

With the colder weather comes the craving for comfort food. Deb Caruso discovers a fuss-free way to feed the family that’s full of flavour! When chef Josh Smallwood decided to leave the pressure-cooker environment of a busy restaurant kitchen behind, he knew he still wanted to

Black Garlic is made by keeping whole bulbs at a constant level of heat and humidity for about 4–6 weeks. The result is coal-black cloves that lose their normal pungency through the breakdown of enzymes, and the development of sweet, balsamic vinegar characteristics that give

Like the Italian folktale this award-winning restaurant dishes up a fairytale experience. Carlie Wacker enters the world of Bella Venezia.  Stepping into Bella Venezia makes me feel like Sofia Loren – it’s old school Hollywood meets the romance of Italy. Rich gemstone-coloured velvet seating creates intimacy

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