Erle Levey
It has been a year of growth for Slow Food Noosa which will be reflected at the annual Park and Cove presentation dinner at Peppers Resort Noosa next month.
On the night, Snail of Approval accreditation will be presented to farmers, providers and those in the hospitality industry who embrace the world-wide Slow Food movement’s philosophy of supplying food that is produced in a good, healthy and fair way.
The dinner, to be held on Thursday, 15 February, from 5pm, is always a popular event and will comprise a three-course meal prepared by food and beverage director Andrew Wilcox and the team.
In line with the restaurant’s philosophy, everything on the menu is Queensland based.
“We are continuing the work of former head chef Matt Golinski who put in place such a fabulous legacy,” Andrew said.
“It is our philosophy to make use of local suppliers because half the battle in running a restaurant is using the best produce.
“The relationships we built over the five years together with Matt were magical.
“Here at Park and Cove we are trying to do everything that’s regional as close as we can – Noosa, Sunshine Coast and Gympie.
“It is our philosophy to make use of local suppliers because half the battle in running a restaurant is using the best produce.”
Andrew has been at Peppers Noosa Resort for nine years so the food and beverage side runs well.
He values the nurturing aspect of bringing the team together.
“We have a good restaurant manager in Luca – he is really passionate, and is on my case every day with his drive.”
That’s the difference between a good restaurant and a great restaurant.
Promoted as an alternative to fast food, Slow Food has been established in 160 countries around the world.
It strives to preserve traditional and regional cuisine and encourages farming of plants, seeds, and livestock characteristic of the local ecosystem.
In doing so, Slow Food promotes local small businesses and sustainable foods. It also focuses on food quality, rather than quantity.
Andrew has been at Peppers Noosa Resort for nine years so the food and beverage side runs well. On the night, guests will be welcomed by restaurant manager Luca Pagliericcio.
“We have a good restaurant manager in Luca – he is really passionate, and is on my case every day with his drive,” Andrew said.
Slow Food Noosa’s Rod Lees said the evening was a way of recognising and supporting the Snail of Approval local businesses.
“We have an amazing new committee, and we look forward to supporting the members and their businesses through the year,” he said.
“Our first event of the year is our award night. It is a wonderful way of introducing the other events Slow Food will be involved in during 2024.”
Proposed Menu:
Starters: Noosa Reds ox-heart tomato, pangrattato, chilli macadamias, herbs, grilled zucchini with aged balsamic on a bed of stracciatella cheese; or
Coconut Forage Farm chicken larb, with a green goddess salad including pomelo, snow pea and mint.
Main course: Piggy in the Middle pork belly, peach, sour lemon, carrot puree, fennel and apple slaw; or
Eastwell Farm beef rump cap, oyster mushroom, black garlic, crispy potatoes and red vein sorrel.
Dessert: Sticky pineapple tamarind pudding, vanilla chantilly and Suncoast Lime caramel; or
Daintree chocolate melting moment and milk sorbet with caramel.
The presentation evening is a great opportunity to network with fellow Slow Food members, with select Snails presenting a trade expo from 5pm prior to the dinner.
The link for the dinner and award night is https://www.stickytickets.com.au/0XPRT
