What better place to sample seafood than by the sea shore? As part of the Noosa Food and Wine Festival, three not-to-be-missed seafood events will have you licking your lips and coming back for more.
Suck, Shuck and Pour – Cafe Le Monde, Friday 18 May. $95.
Award-winning oysters meet award winning wines at Cafe Le Monde. Join Wapengo Rocks and Mountadam as they shuck, pour and curate a world-class evening of bubbles and bivalves.
The evening features an interactive oyster station where guests can taste the oysters as they are shucked by an oyster farmer or even learn to shuck themselves.
Winemakers will serve Mountadam Wines for the duration of the event, with opportunities to discuss the wine-making process.
The menu will feature Lake Wapengo organic oysters:
• Kombucha granite
• Rockefeller (grilled with garlic, Pernod and parsley)
• Native finger lime Venetian dressing
• Deep fried oyster slider with lettuce, hot sauce
• Oyster verdita shooter (tequila, pineapple, jalapeno and coriander)
• Smoked oyster chowder
• Steamed oysters with soy ginger and mirin
• Kilpatrick, grilled with voodoo bacon and hot sauce
• Hand cut duck fat fries, smoked garlic and miso aioli
• Tanglewood rye bread, Pepe Sayer butter
Miguel Maestre – Local Seafood Flair – Peppers by Matt Golinski, Saturday 19 May. $165.
Get set to laugh and have a bit of fun at this magical evening which will no doubt be an entertaining and interactive evening with Miguel sharing his Spanish cooking techniques over three locally-inspired courses with wines accompanied by Zilzie at Peppers by Matt Golinski.
Dinner will feature a local produce-inspired tapas entr¨¦e followed by local seafood paella cooked in the restaurant by Miguel himself and ably supported by Matt Golinski, an interactive and educational experience.
For the finale, enjoy Miguel’s speciality strawberry dessert featuring Cooloola Berries.
Wild Purveyors with Pier 33 – Pier 33, 5pm Saturday 19 May. $190.
Over sunset scenes at the Mooloolaba Marina comes a night to indulge with the Sunshine Coast’s best wild produce and head chef Simon Taylor’s five course tasting menu.
Each dish will be balanced by native edibles and will show how sustainably-sourced produce can be put on the table.
Expect to taste perfectly-paired Australian wines against this seafood focused dining experience.
For the full program and to purchase event tickets see www.noosafoodandwine.com.au
