THURSDAY marks the start of the Noosa International Food and Wine Festival that will bring together producers, world class chefs, home cooks, locals, visitors and of course, some great entertainment.
The Westpac Ruby lunch at noon on 14 May is the first event in the packed four-day program that offers a wide range of events for foodies of all tastes.
Among the most popular events of the festival is the Noosa Boathouse Beef and Reef lunch on Thursday 14 May from noon.
Guests will arrive by ferry to the spectacular Noosa Boathouse to indulge in the best beef, seafood and produce the region has to offer with a three-course menu expertly created by executive chef Shane Bailey.
We’ve found some of the best events for the coming days. See our picks below:
FRIDAY
Friday will pack a punch with the Asahi Super Dry Premium barbecue lunch on Noosa Main Beach kicking off from noon with everyone invited to don boardies and bikinis while enjoying great beer and top-notch food cooked by Morgan McGlone, Andrew De Laine and US guru of the barbecue Andrew Evans.
While those who like Mediterranean flavours are in for a special treat with some of Australia’s leading chefs presenting an Iberian, Italian and Greek inspired picnic by the stunning Noosa River from 12.30pm at the International Riverside marquee. Relax and take in the spectacular river views as chefs Frank Camorra, Javier Codina, Peter Conistis and Tony Percuoco create tantalising treats served alongside wine by Feudo Arancio.
The main attraction is surely the Westpac Welcome Party from 4pm with live acts including the USA official Blues Bros revue, The Swingin’ Martinis and Devine Beach Party, plus food supplied by Berardo’s Seafood Shack, Woodfire Australia, Embassy XO, Crawdaddy’s, and Gaston Bar Bistro.
Everyone is invited to party with celebrity guests, producers, sponsors and locals as the 12th Noosa International Food and Wine Festival is officially launched.
Tickets are available for the Welcome Party at $35 per adult and $20 for accompanied children under 18 years.
SATURDAY
The much-loved Festival Village opens at 9am on Saturday with local and national producers and restaurants presenting their best dishes for event-goers to enjoy.
Entry to the festival village is $40 per person, $20 per accompanied child under 18 and free for children under five, with food and drink tickets $8 each.
Or splash some cash and indulge in a festival gold pass for $140 per person which includes entry to the VIP hospitality pavilion, preferential concert seating, plus six food and wine tickets.
From 1pm, event-goers can get their feet sandy at the delicious seafood lunch on Noosa Main Beach with Josh Emett of Rata, Queenstown, Meena Throngkumpola of Nobu 57 New York City, and John Susman from Fishtales serving up a feast of award-winning Australian and New Zealand seafood and wine.
One of the popular festival events is the sunset concert at the Noosa National Park outlook from 4.30pm, followed by three-course dinner at View on Little Hastings with guest chefs Ryan Clift from Singapore’s The Tippling Club, Josue Lopez from Brisbane’s GOMA Restaurant and Michael Jenkins from View on Little Hastings.
SUNDAY
What better way to start Sunday than with a champagne breakfast on Noosa Main Beach with chefs Ben Batterbury of the The Rees Hotel, Queenstown, and Timothy Montgomery, who will serve three different champagne styles from one of the finest French Champagne houses, Nicolas Feuillatte, matched to an amazing breakfast that will have the senses flowing.
Then keep the sweet treats coming with the Noosa High Tea by the River from 3.30pm at the International Riverside Marquee, where diners will enjoy afternoon-tea classics from master Adriano Zumbo while sipping on Tasmanian sparkling wine.
The Festival Village is also open on Sunday from 9am. For more information on the other events mentioned, plus entry costs and event prices, visit www.noosafoodandwine.com.au for the full program and to book tickets.
