Eat / Drink

Chef profile Name: Matt Holt Age: 52 Position: Head Chef Restaurant: Peregian Beach Hotel How and why did you decide on a career as a chef? Surf in the morning, work at night, eat at work, fraternise with the opposite sex…seemed like a smart idea at 17! Where have you previously worked?

At IN Noosa Magazine, we’re all about seeking out the best Noosa has to offer, the hidden gems that appear unassuming and a little bit tucked away from the frantic pace that is Hastings Street. It’s here you find the best food, the most laid-back

When Deb Caruso presented the challenge of creating a gin which reflected the essence of Noosa, she called in the big guns. Here’s how they approached the brief and what can be expected from the world’s first IN Noosa Wild Foraged Gin! Meet the Collaborators Deb Caruso Mastermind/curator

Helen Flanagan caught up with old friend Bruno Loubet to discover what he’s been up to since leaving Noosa – and what brought him back! The culinary pedigree of Bordeaux-born Bruno Loubet is without peer, but did you know he owned Bruno’s Tables in Brisbane before

When Allan and Mandy Evans moved to their 160-acre property in the Bunya Mountains region about six years ago they thought they were going there to take life a bit easier and relax. But the couple of acres of caper bushes they decided to trial

For the past 15 years, Noosa Reds tomatoes have featured on the menus of every good restaurant in Noosa, their name generally listed in the dish description as a guarantee of quality. Grown hydroponically in hothouses in Doonan, an array of brightly coloured, burstingly ripe and

This simple recipe is full of flavour thanks to local ingredients. Vegetarian, Gluten Free Ingredients 400gm Orrechiette pasta 1lt Cooloola Milk 30ml white wine vinegar 75ml extra virgin olive oil 1 onion, finely diced 2 cloves garlic, finely sliced 300gm Noosa Reds mixed cherry tomatoes, halved 50gm Bunya Red capers, soaked in cold water for 15

Noosa’s craft brewery, Land & Sea, have only been open for only 18-months but there’s no rest for this entrepreneurial bunch. From opening the first Noosa distillery to Fighting for the Bight, Jolene Ogle discovers these guys have been busy. The very much anticipated Noosa Beer