Nineteen chefs from across Noosa enjoyed a tour this week of some of Noosa’s local producers and farm gates.
Tourism Noosa CEO Damien Massingham said the tour, organised by Tourism Noosa, was an opportunity for some of Noosa’s up and coming chefs to get out of the kitchen and discover some of the unique produce that was readily available on Noosa’s doorstep.
Chefs from Arcuri Restaurant, RACV Noosa, Locale Noosa, Noosa Boathouse, Noosa Springs, Padstows, Pitchfork Restaurant, Rickys, Sails Restaurant, Season Restaurant, Thomas Corner Eatery, Wasabi Restaurant and Bar and Woodfire Grill participated in the tour.
The tour commenced with artisan producer George Francisco from Voodoo Bacon at Belmondos Organic Market before visiting Australia’s first certified organic feijoa growers, Hinterland Feijoas, and continuing on to the Bamboo Farm.
The final venue for the day was The Falls Farm, producers of fruit, vegetables and herbs using a combination of traditional farming techniques and the latest organic soil knowledge.
Wasabi Restaurant and Bar restaurateur Danielle Gjestland said the day was a wonderful chance for their chefs to meet with growers to find out more about the ingredients they worked with and to appreciate the effort that was put into their products.
“They also had the opportunity to connect with fellow industry professionals over a shared passion – the great produce of Noosa and the Sunshine Coast,” she said.
