Stay, Eat, Play | Noosa Food & Wine Festival

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Noosa Food & Wine Festival

Date: 20-22nd May

Over the weekend, Charlotte and I packed our bags and headed up the Coast to get a taste of some of the best that Noosa has to offer. The lovely team at Tourism Noosa put together a fabulous itinerary for us, showcasing some of the events that will be taking place during the weekend of Noosa Food & Wine Festival.

ACCOMODATION

If you are thinking of heading over to the Festival, I would recommend booking overnight accommodation rather than driving down for the day. That way you can indulge in as much food and wine as your heart desires; after all it is a wine festival too, so may as well have a few drinks without having to worry about driving home. Most places within Noosa are within walking distance or your hotel can organise a transfer. The accommodation partners for the festival can be found here.

We were lucky enough to stay with Peppers Noosa Resort & Village. The resort backs onto Little Hastings Street, making it only a short walk to the main street. This was absolute convenience for us. The gorgeous resort also boasts, 2 pools, a gym, and a steam room, which we fully utilised to help work off our food comas. From the bedrooms to the service, and everything in between, Peppers would definitely be my first recommendation.

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THE FOOD

Event Name: An evening at Season with Ben O’Donoghue           

Date: Friday 20th May, From 7pm

Price: $170.00

Read more here.

Billykart’s Ben O’Donoghue teams up with Season’s Andrew Tomlin to create an exception 4 course menu with matching wines. Soak in the marvellous views on offer at Season’s whilst indulging on local produce and seafood. The full menu for the event can be found here. We were lucky enough to check out Season during our stay and got a bit of a taste through their existing menu (images below). I must say the view was priceless. Probably the best way to take in the wonderful surroundings of Noosa. Oh and their Gnocchi, is out of this world amazing.

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Event Name: Alastair McLeod and Matt Golinski put ‘Queensland Produce On Show’ 

Date: Friday 20th May, From 7.30pm

Price: $175.00

Read more here.

Join Executive Chef Andreas Nielsen and guest Chefs Matt Golinski and Alastair McLeod for a 3 course set menu at View, putting Queensland produce on show and served with matched wines. We got to try Views new menu which will be launched just in time for Noosa Food & Wine Festival. I don’t even know where to begin describing this menu; to say the least, it made me fall in love with food all over again. We got to try out the Spiced watermelon soup with pickled rind & micro coriander as a starter which was exceptional. Light, yet spicy in flavour, but also naturally sweet from the watermelon; it was an absolute treat to eat. The rest of their menu alike, is made up of fresh produce, which speaks for itself, as well as perfectly balanced flavours to compliment. One of our favourites was the Whole Baby Barramundi with bonito soy, sesame and chilli oil.  At first we thought we would not be able to finish it, but truth be told, it was so delicious, we could not leave a single bite behind. That bonito sauce was pure heaven with the crispy skin of the barramundi. Overall an amazing experience; Loved every minute of it.

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Event Name: Cory Campbell at Rump House          

Date: Friday 20th May, From 7pm

Price: $150.00

Read more here.

Cory Campbell joins Executive Chef, Wayd Bailey, showcasing some of Australia’s finest flora and fauna. The 5 course dinner will be served with matched wines. We were lucky enough to trial out some of the pre-event prep at Rump House‘s Mother’s Day menu launch; an incredible display of excellent produce plated to perfection.

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ENJOY NOOSA

If you are planning on spending the weekend in Noosa, we would recommend hitting the beaches. We are blessed to have such beautiful, warm Autumn days here in Queensland; enjoy all the natural beauty the region has to offer and if you are thinking of squeezing in a few drinks, we would recommend heading to Miss Moneypennys.

 

Written by: Aliyah Ravat

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