02 Dec Light Years, Wine Time
Friday the 13th, lucky for some, as Tony Cox discovers. Friday the 13th of November saw the lucky socially-distanced few rock up to Light Years for the return of the infamous IN Noosa wine lunch. Feasting on delicious pan-Asian inspired dishes, the matching wines were...
21 Sep Match Made in Heaven: Spring Wines
The perfect pairing of food and wine can make for an experience that brings out the best in both, as Tony Cox discovers. A recent tasting showcased the RSRV range produced by G.H Maison Mumm, with matching canapes prepared by gun chef Ryan Fitzpatrick of The...21 Sep Bohemian Beauty
Edwina Cattanach embraced her inner bohemian to experience the latest sensory journey from Stephanies Ocean Spa Noosa. With the winter months leaving their mark on your skin, it makes perfect sense to ‘spring’ into the warmer weather with a spa treatment that deeply hydrates and...
05 Dec Recipe: Rose Creme Brulee With Fresh Figs
Finish you summertime entertaining on a sweet note with Matt Golinski’s rose creme brulee with fresh figs. Ingredients 6 egg yolks 500ml cream 2tbs dried organic rose petals Zest of 1 lemon 1 vanilla bean, split and scraped 90gm castor sugar Extra sugar to caramelise tops...
06 May Let the Adventure BeGin: Noosa’s Fortune Gin Cocktail Recipes
With the launch of Fortune, Noosa’s first distillery, comes the excitement of a new adventure – particularly for local bartenders keen to add their own twist to a locally-crafted gin. IN Noosa profiles the five finalists and their crafty cocktails. El Capitano: Shane Webb One...
20 Mar Fortune Distillery Bartender Competition-Let The Adventure Begin!
With the launch of Noosa’s first distillery ‘Fortune’ comes the excitement of a new adventure – particularly for local bartenders keen to add their own twist to a locally-crafted gin. IN Noosa profiles the five finalists and their crafty cocktails. ——————– El Capitano: Shane Webb...
10 Feb Recipe: Pineapple & Coconut Tapioca
Pineapple & Coconut Tapioca with Grilled Pineapple, Peaches & Macadamia Serves 4 Ingredients •50gm tapioca pearls •200gm pineapple, crushed •50gm light palm sugar •¼ vanilla bean, split and scraped •125gm coconut yoghurt •50gm dark palm sugar •Juice ½ lime •200gm pineapple, grilled and diced •200gm...
09 Feb Recipe: Cape Gooseberry Tart Tatin
Cape Gooseberry Tart Tatin with Lavender Ice Cream Serves 4 Ingredients 300gm cape gooseberries 200gm castor sugar 50gm butter 50ml lemon juice ½ vanilla bean 4 x 15cm discs puff pastry 200ml good quality vanilla ice cream ½ tsp fresh lavender flowers, finely chopped Method...
09 Feb Recipe: Pain Perdu with Spiced Pears
Pain Perdu with Spiced Pears Mascarpone & Walnuts Serves 4 literally translated as “lost bread”, Pain Perdu or French toast as it is better known is a great way to use up bread that has become too stale to use for sandwiches. Ingredients • 4...
09 Feb Recipe: Grilled Peach & Amaretti Crumble
Grilled Peaches, Raspberries, Mascarpone and Amaretti Crumble Serves 4 Ingredients • 4 peaches, halved • 1 tbs vegetable oil • 2 punnets raspberries • 50gm castor sugar • ½ vanilla bean, split and scraped • 150gm mascarpone • 50gm Amaretti biscuits • 75gm flour •...
09 Feb Recipe: Quince and Almond Financiers
Quince and Almond Financiers with Custard Apple Ice Cream -gluten free- Makes 6 Ingredients For the Financiers • 2 quinces, peeled, quartered and seeded • l 50gm castor sugar • ½ vanilla bean, split and scraped • 1 cinnamon stick • 4 whole cloves •...
08 Feb Recipe: Fejoa Fresh
Riccota and Fejoa Cheesecake Serves 6 Ingredients • 150gm Ginger Snap or digestive biscuits, crushed • 75gm butter, melted • 250gm ricotta • 250gm cream cheese • 150gm castor sugar • 3 eggs • 3 egg yolks • 1 vanilla bean, split and scraped •...
