Matt Golinski makes a meal out of pikelets
1lt Cooloola Milk
30ml white wine vinegar
1 cup plain flour
2 tsp baking powder
1 cup milk
2 ripe bananas, sliced
200gm Voodoo Smoked Bacon, sliced
150ml pure maple syrup
When Deb Caruso decided to create an IN Noosa event for Noosa Food & Wine, the brief was simple: a feast of the senses that screamed local – and any proceeds to go back to the community.
The sold-out event at Butter Factory Arts Centre (BFAC),
Deb Caruso discovers there is nothing slow about the pace at which food producers, artisans, chefs and venues are signing up to be recognised as producers of good, clean and fair food as part of the global Slow Food movement and Australia’s first Snail of
Name: Matt Holt
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
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