Chefs serve up a treat

THE Noosa Food and Wine Festival is set to sizzle with Boathouse’s executive chef Shane Bailey hosting a night of divine food, wine and stunning water views.
Shane will be joined by award-winning chef Spencer Patrick, the co-owner of Harrison’s, Port Douglas’s only One Hat rated restaurant.
Spencer said his culinary style is drawn from his training in classic French cuisine, as well as a love for all things English.
“I believe good food can be enjoyed anywhere in the world, but what better place to enjoy it than in paradise – whether that be in Port Douglas or Noosaville for the Food and Wine Festival,” he said.
Together, Shane and Spencer will host an evening of food and wine, starting with canapes on the deck served with cocktails alongside stunning sunset views.
Shane has designed the entree and guests can expect spanner crab with Thai herbs, paw paw, chilli and Huon salmon pearls. While Spencer will present a selection of dishes for the main course including Chermoula rubbed game farm spatchcock with corn and mixed grain, Bundy braised cape grim beef short rib and a vegetarian option of organic beetroot and sweet potato gnocci.
To finish, diners will be treated to one of Spencer’s signature dishes; treacle tart “ish” with salted pecan praline, burnt butter ice-cream and lemon powder.
All meals will be served with matching wines, so you can truly enjoy a culinary experience.
The event will be held at Noosa Boathouse on Sunday 18 May, from 5pm. Tickets are available now and cost $110 per person and includes cocktails with canapes, dinner, dessert and matching wines.
To purchase your ticket, visit www.noosafoodandwine.com.au/sunday and look for Session 152.