THE adage of too many chefs in the kitchen created nothing but magic at the first ever Noosa Amour event, held under the glistening lights of Aromas Noosa on Hastings Street.
The special dinner event featured four courses from the head chefs of Aromas Noosa, Locale, Rickys and Wood Fire Grill.
Guests were treated to smoked Hervey Bay scallops, potato and corn stuffed piquillo pepper for appetiser, and grilled octopus, tomato, black olive, pickled cucumber for entree.
The main dish was a gorgeous porchetta, slow roasted rolled pork belly, fennel, mustard seed, capers, witlof, apple balsamic.
Closing off the evening was caramel chocolate ganache, buttermilk ice-cream, coffee, hazelnut parfait and cocoa for dessert.
This event was the first in the series with the next event scheduled to take place at Wood Fire Grill.
