Noosa Food & Wine Festival: The Lowdown on the Showdown
There’s a slice of hedonism in Noosa, writes Helen Flanagan, when you meet, eat, drink and mingle with the stellar line-up at this year’s Noosa Food & Wine Festival.
No denying Noosa Food & Wine 2019 is all about sensory overload. Rising stars; celebrity and hatted chefs, including a Michelin-star chef; award-winning winemakers; beverage maestros; innovative providores; and growers with a rich array of fresh produce – all will turn up the heat and brilliance factor at Noosa Food & Wine 2019.
Beachfront brunches, hinterland lunches, dinners around the town, cooking demonstrations, a party under the stars or just keep it casual at the festival village – there really is something for everyone and all taste buds.
Whet your appetite and indulge over five delicious days and nights from 16 to 20 May, with the Festival Village in the Lions Park, the absolute heart of the Festival and palate-central on Saturday and Sunday. Tantalising new flavours on the Village menu this year include The River Lounge, set on the water’s edge where a series of cool, creative and collaborative sessions where nationally-acclaimed chefs join forces with some of Australia’s best restaurants and producers for fun tunes, good vibes, delicious bites and classy cocktails.
Collaborations never seen before are uniquely Noosa and one-off.
The River Lounge
SUM YUNG GUYS MEET STONE & WOOD
Powerhouse Sum Yung Guys join forces with crowd-pleasing Stone & Wood to kick-off the Sunday session with two hours of modern Asian bites – paired with mighty-fine beers and laid-back fun.
An afternoon of pure old-school class in an ode to World Whisky Day, with two hours of big, bold flavours and smoked favourites. Sounds like smoked meats and cheeses served alongside top whiskies? Yes please!
THE CARIBBEAN SHACK
Paul Carmichael is at the helm of a Caribbean-inspired experience with Kylie from Momofuku Seibo plus Jimmy Irvine and Luke Ashton on drinks; deluxe bites overflowing with local produce and reggae beats.
RED SNAPPER BRUNCH
Four Pillars is taking its Red Snapper Brunch Series to the next level in Noosa. Director of Drinks James Irvine has prepared three delicious drinks and a bold brunch menu. Gin in a Bloody Mary pick-me-up? Maybe never put me down!
HOOKED ON NORTH BONDI FISH
Jesse McTavish from North Bondi Fish is packing his bags for an oh-so-tasty session playing homage to Noosa’s coastal charm with small bites, simple, fresh seafood, beachy-chic cocktails, crisp whites and amber ales.
The team from Bali’s famed Bikini restaurant will cross the Indian Ocean for a collision of technique and flavour with chefs Jethro Vincent and ex-Noosan Braden White. Their reinvented degustation will be a celebration of serious food in a not-so-serious way.
VISITING CHEFS COOKING DEMONSTRATIONS
Favourites on stage include the Four Matts ie Matt Preston, Matt Moran, Matt Sinclair and Matt Golinski; plus Paul Carmichael, Alessandro Pavoni, Giovanni Pilu, Jo Barrett, Alastair McLeod, Kirsten Tibballs, Anna Polyviou and more.
THE DRINKS LAB
This new addition will see the nation’s best mixologists, wine aficionados, distillers and spirit experts create a series of alcohol-inspired masterclasses. Spilling all of their secrets but never a drop! Shaking the shaker with gusto, will be classes such as:
EMBRACE THE UMAMI: INTRODUCTION TO SAKE
What an astonishing drink with a fascinating flavour profile, an endlessly complex production process yet chances are you can’t read the label! Sake is tricky to understand – but fret not, this class will cover the all-important basics and more.
In honour of World Whisky Day, the best of the best buffs will present a whisky masterclass for the obsessed or yet-to-be-impressed.
SNAP, CRACKLE, POP: FIZZY WINE = GOOD TIMES
Clare Burder will take you on a bubbly adventure in all things fizz from Prosecco to French-style fermented wines. Looking at the various styles; glassware and serving. No doubt, you’ll become a wizz at the fizz.
EXPLORING DRINKABILITY: STYLE, TEXTURE & BALANCE
This time Clare Burder will run a genre-busting masterclass all about drinkability: four fantastic wines, chats with a winemaker about how wines have changed: style, texture, grape variety and exploring future trends.
When it comes to cocktails, everyone has a favourite, whether it’s a Martini, Margarita or a Manhattan, but wouldn’t it be nice to try something new every once-in-a while? From pared-down masterpieces to refreshing spritzers, see (and taste) what’s trending in the world’s top bars.
FOUR PILLARS GIN MASTER CLASS
What raucous gin goodness awaits lucky attendees! Hosted by the effusive Stuart Gregor, one of three founders of Four Pillars Gin; taste your way around the current range, learn how it is distilled and why it is globally-recognised.
AUSTRALIAN DISTILLERS MASTERCLASS
Taste your way around Australia’s leading distilleries including Four Pillars Gin, Brookies, Husk and Noosa’s own Fortune Distillery in a gin-fuelled masterclass with Stuart Gregor.
TASTE OF NOOSA
Noosa’s best restaurants and cafes dishing up great food, including sweet treats and coffee.
THE PROVIDORE ON HASTINGS PAVILION
A showcase for myriad local and national producers including Amrita Park Mead, Big Heart Bamboo, CC’s Kitchen, Cobram Estate, Cooloola Berries, Hum Honey, Kenilworth Dairies, Kokopod Chocolate, Lindols Macadamias, Salumi Australia, Slow Food Noosa, The Fermentary, The Pumpkin House, Ugly Duck Preserves, Barenuts and the Woombye Cheese Co.
CRAFT BEER AND CIDER CORNER
The crowd-pleasing Craft Beer and Cider Corner is back with Stone & Wood being served alongside Diablo Ginger Beer plus our own best craft brewers: Land & Sea, Heads of Noosa, Boiling Pot and Brouhaha.
OLSSON’S SEA SALTS MASTERCLASSES
Enjoy intimate masterclasses with some of Australia’s best chefs and producers. Learn new skills and be entertained, inspired and amused with some interesting pairings.
Need to know more?
Where: Festival Village, Lions Park, Noosa Heads.
When: Saturday 18 and Sunday 19 May, 10am to 8pm
Daily ticket price at entrance: $41 adults or book online beforehand: $36.
Note: Some events such as Masterclasses, Drinks Lab and The River Lounge incur a supplementary charge.
Tickets: Book online to avoid disappointment.
Free transport: A shuttle bus will run between the Noosa Transit Centre, The J in Noosa Junction and the Festival Village in Noosa Lions Park.
Cashless Community: Bring your debit card, credit card, Android or iPhone (with mobile wallet enabled) and get ready to ‘tap & go’ and enjoy!
For the latest information and to book visit: www.noosafoodandwine.com.au