Sweet Seafood: Gusto Lunch

Image source: Photographer Florence Lemyer

Carlie Wacker was amongst the sold-out crowd savouring the sweetest seafood fare with Gusto! IN Noosa Magazine Fresh Spanner Crab Feast.

Spanner Crab is the sweetest eat from the sea – they feed on the finest ocean cuisine making them the sovereign seafood. Guests at the sold-out IN Noosa Magazine Fresh Spanner Crab Feast were lucky enough to dine on the most sensational dishes prepared by Head Chef Michael Trask at Gusto Riverfront Restaurant. 

It was a stunning autumn day overlooking the Noosa River as Gusto owner Timothee Lepoutre and the team welcomed guests who were eagerly awaiting a taste of the innovative and mouth-watering dishes showcasing the king of crustaceans. 

The award-winning Fraser Isle Spanner Crab is one of the restaurant’s regular local suppliers and the feast of the day was nothing short of royal. 

Each dish highlighted the sweet taste and texture of Spanner Crab with a slightly Asian twist that married beautifully. The amuse-bouche danced on the palate with fresh cucumber and dill in perfect harmony with the crab. 

Shared starters included a delicious salad, delicately spiced marinated crab and a soufflè that rocked our worlds; main was a generous serving of saffron angel hair pasta that played flawlessly with the crab XO sauce and chilli. 

MC John Caruso had a chat with Connor Simpson from Fraser Isle Spanner Crab and we learnt lots of interesting facts about this sweet sea food. Did you know they are so sweet because they only dine on the best of the best ocean goodies like oysters, scallops and prawns? It’s a seafood feast with every morsel! The Spanner Crab Feast was all it promised – we ate like kings and now keenly await the IN Noosa Magazine wine lunch: see page 46 for details. Be quick as these coveted events sell-out swiftly!



Crab, mint and lemon in a cucumber cup 

Crab cakes with dill aioli 


Spanner Crab Salad with pink lady apple, spearmint, coconut and sweet & sour dressing

Marinated Spanner

Crab with ponzu, chilli, finger lime and shiso 

Crab Soufflé with Crab bisque 


Saffron Angel Hair pasta with Spanner Crab, XO sauce, cherry tomatoes and chilli 

Stir fried greens with chilli Crab 


Panna cotta with fresh passionfruit

About the Author /


Carlie Wacker has worked in the media entertainment industry for over 20 years. From television to stage and radio she has been lucky enough to work her way around the whole country. Over the last 10 years she has styled and choreographed innovative fashion parades and talent shows and brings her love for fashion and entertainment as our Fashion Editor and Editor for Hello Sunshine Magazine. She is also an MC, voice-over artist and radio announcer.

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