call friday saturday sunday contributors sponsors For ticket bookings at all venues or more information

Transcription

1

2 welcome A message from the Premier of Queensland. The fourth annual Settler s Cove Celebration of Australian Food & Wine Noosa Style promises to yet again serve up a celebration filled with tasty treats. Noosa provides the perfect backdrop a slice of paradise and a culinary capital in its own right. The festival is a great opportunity to mix with key players in the food and wine industries, from producers who grow and catch the ingredients to some of Australia s leading chefs, winemakers and restaurateurs who weave their magic to create gastronomic delights of international renown. The Queensland Government, through the very successful Queensland Events Regional Development Program, is proud to support this annual gathering. Already the funding program has provided more than $7.8 million to some 370 different events since it started in Noosa Style is definitely a highlight on the calendar this year, joining an impressive list of events that showcase Queensland s many unique cultural, sporting and community talents. I congratulate everyone involved in this year s festival, from the dedicated organisers and local businesses, to volunteers, the community and visitors. And if you are visiting to attend Noosa Style, make sure you get out and about and explore the beautiful surrounds of the Sunshine Coast. Enjoy! PETER BEATTIE Premier and Minister For Trade A celebrated radio presenter once said of Noosa: You ask someone what they did last night and they tell you where they dined, and what they ate as well. We also surf, swim and fish, but he was right: Noosa people are fascinated by food and wine. Our community attracts epicureans from around Australia and other less-blessed parts of the globe. It also attracts marvellous chefs, and to everyone s delight, they stay and just keep on cooking. We have also been fortunate enough to attract people of the calibre of Jim Berardo and Greg O Brien, who have been brave and talented enough to open two restaurants and to present the annual Celebration of Australian Food & Wine Noosa Style! This year s three-day program is a stunner, catering to all the senses. We hope you will be part of it, exploring all the delicious sensations Noosa Shire has to offer. contents friday Celebrity Chefs Cooking Classes & Lunch 2 Noosa Food Trails & Lunch 3 Welcome Cocktail Party 3 Guest Chefs at Noosa Restaurants 4 The Great Australian Degustation 1 5 saturday Food & Wine Tastings 6 Culinary Exhibition 6 Celebrity Chefs Cooking Demonstrations & Talks 7 The Great Australian Degustation 2 8 sunday Guest Chefs at Noosa Restaurants 9 Live Concert and Great Aussie BBQ 10 Hot Seats 11 The Great Australian Degustation 3 12 contributors Celebrity Chefs, Winemakers and Critics 13 sponsors Our Sponsors 20 For ticket bookings at all venues or more information call online bookings and full program details at: BOB ABBOT Mayor of Noosa Award Winner Australian Clean Beach Challenge 2004 Litter Prevention The Australian Celebration of Food & Wine supports the Government initiative of Responsible Service of Alcohol. 1

3 Settler s Cove - A Celebration of Australian Food & Wine Noosa style! friday may 18 daytime events Celebrity Chefs Cooking Classes & Lunch A food lover s dream come true! Join some of Australia s leading chefs for cooking classes as they prepare lunch. Then the best part sit, relax, have a chat with the chef and wine representative and enjoy your perfect meal. Sponsored by Vogue Entertaining + Travel. Noosa Food Trail Visits & Lunch How about lunch from paddock to plate? Well, it doesn t get any fresher. A truly unique opportunity to visit the farm and have lunch prepared by one of Australia s leading chefs. There will be two separate trails hosted by delicious. magazine. 11am & 2pm Under the Grand Marquee, Lions Park 11:30am to 4:30pm Two separate bus trips on the Noosa Food Trail Choose from one of the following eight chefs: 11am to 1pm Session 101 Tim Montgomery The Manse Session 102 Katrina Kanetani Pier Session 103 Darren Simpson La Sala Session 104 Matt Golinski The Rolling Dolmade 2pm to 4pm Session 105 Matthew Moran Aria Session 106 Brent Savage Bentley Restaurant & Bar Session 107 David Pugh Restaurant Two Session 108 Geoff Lindsay Pearl Cost: $75 per person Cooking class with tastes and two glasses of wine. Includes invitation to attend the exclusive Welcome Cocktail Party. Bookings Session Asian Food Trail Course One Spirit House Helen Brierty, Kelly Lord and Annette Fear Course Two Garnisha Farms Martin Boetz To Finish Noosa Restaurant Coop Belmondos Fresh Food Market, Adam Taylor Session 110 Course One Course Two To Finish Cost: Seafood Trail Spanner Crabs Noosa Greg Doyle and Grant King Barramundi Farm Jason Peppler Noosa Restaurant Coop Belmondos Fresh Food Market, Adam Taylor $125 per person. Two-course lunch with matching wine. Includes invitation to attend the exclusive Welcome Cocktail Party. Bookings Welcome Cocktail Party 4.30pm to 7pm Under the Grand Marquee, Lions Park By invitation only. An exclusive cocktail party to welcome our event celebrities to Noosa. 2 3

4 Settler s Cove - A Celebration of Australian Food & Wine Noosa style! friday may 18 evening events Guest Chefs at Noosa Restaurants Enjoy sumptuous food prepared by a guest chef as they team up with some of Noosa s finest. Great Australian Degustation 1 Enjoy a breathtaking seven-course degustation prepared by leading Australian chefs and matched with some of the country s legendary wines. Session 111 Cecconi s Cantina (Melbourne) at Ma Mensa 7pm Daniel Schelbert and Belinda Tuckwell. A Southern Italian feast featuring live music, four courses and a welcome glass of bubbly. Additional beverages available for purchase. Session 112 7pm Session 113 7pm Longrain (Sydney, Melbourne) at Alegria Martin Boetz and Glenn Bowman. Stand-up Thai tapas cocktail party. Music and great fun. Welcome cocktail. Additional beverages available for purchase. Pilu at Freshwater (Sydney) at Pilu Giovanni Pilu and Phil Scott. An evening of classic Italian delights, featuring Giovanni Pilu s famous suckling pig. Four courses and a welcome glass of bubbly. Additional beverages available for purchase. Cost: $75 per person. Bookings :30pm Hosted by: Chefs include: Session 114 Cost: berardo s restaurant & bar Vogue Entertaining + Travel Geoff Lindsay - Pearl (Melbourne) Darren Simpson - La Sala (Sydney) Jason Peppler - Isis (Brisbane) Grant King - Pier (Sydney) Paul Wilson - Botanical (Melbourne) Tim Montgomery - The Manse (Adelaide) Tobie Puttock - Fifteen (Melbourne) $250 per person. Seven-course degustation with matching wines. Bookings

5 Settler s Cove - A Celebration of Australian Food & Wine Noosa style! saturday may 19 daytime events Celebration of Australian Food & Wine Day A fun-filled day for food and wine lovers, featuring cooking demonstrations and talks; food tastings from Noosa s leading restaurants; wine tastings from some of Australia s best vineyards; plus a new and exciting culinary exhibition am to 4pm Under the Grand Marquee, Lions Park Culinary Exhibition A showcase of new gourmet foods, appliances and cookware. Food & Wine Tastings Indulge in food and wine tastings prepared by Noosa s leading restaurants while savouring the latest releases from some of Australia s leading winemakers. A truly unique opportunity all under one roof! Glenn Bowman Alegria Scott Freund Cato s at Sheraton David Rayner River House Michelle Gordon-Smith Humid Shinichi Maeda Wasabi Victor Kimble Victor s Soul Food Kitchen Shane Bailey berardo s bistro on the beach Belinda Tuckwell Ma Mensa Gary Skelton Harvest Justin Miles Relish at Noosa Springs Phil Scott Pilu Marc Wohner Ricky s River Bar + Restaurant Celebrity Chefs Cooking Demos & Talks Enjoy cooking demonstrations and talks by some of Australia s food and wine luminaries. Hosted by delicious. Magazine. Demonstration Area 1 Demonstration Area 2 What s New Simon Johnson Lunch Greats Philip Johnson and Huon Hooke Trends for 2007 Jan Power Pier Classics Grant King and Katrina Kanetani Cooking for Friends Martin Boetz, Matt McConnell and Alex Herbert Autumn Picnic Justin Miles and Matt Golinski Italian Oz Daniel Schelbert and Belinda Tuckwell Pizzas Gary Skelton and Glenn Bowman Coastal Cuisine & Produce Jason Peppler, David Pugh and Lizzie Loel The Melbourne Connection Geoff Lindsay and Paul Wilson 5 of the Best Valli Little Spanish Caviar John McDonald and Ana Irisarri Tastes of Noosa Shane Bailey and Marc Wohner Italian Classics Giovanni Pilu and Phil Scott Something New! Brent Savage and Dallas Cuddy Simple yet Sophisticated! Matthew Moran and Tobie Puttock Quick & Easy David Rayner and Darren Simpson French Twist Bruno Loubet and Tim Montgomery Appetisers David Coomer and Shinichi Maeda Cost includes admission to: Culinary Exhibition, Food & Wine Tastings plus Celebrity Chef s Cooking Demos & Talks Session $25 Adults General Admission to all activities + 1 ticket for food OR wine Session $10 Children under 13 (4 and under free) General Admission to all activities. Session $40 Adults General Admission to all activities + 4 tickets for food OR wine Additonal tasting tickets available for purchase on the day: $6 per food; $6 per glass. Session $75 Adults General Admission to all activities + 8 tickets for food OR wine, Bookings Limited tickets available at the door. Don t miss out. plus preferential seating at cooking demonstrations. 6 7

6 Settler s Cove - A Celebration of Australian Food & Wine Noosa style! saturday may 19 evening events sunday may 20 evening events Great Australian Degustation 2 Enjoy a breathtaking seven-course degustation prepared by leading Australian chefs and matched with some of the country s legendary wines. 6:30pm Hosted by: Chefs include Session 119 Cost: berardo s restaurant & bar Vogue Entertaining + Travel David Pugh Restaurant Two (Brisbane) Alex Herbert Bird Cow Fish (Sydney) Matthew Moran Aria (Sydney) Dallas Cuddy Verge (Melbourne) Katrina Kanetani Pier (Sydney) Giovanni Pilu Pilu at Freshwater (Sydney) Daniel Schelbert - Cecconi s Cantina (Melbourne) $250 per person. Seven-course degustation with matching wines. Bookings Guest Chefs at Noosa Restaurants Enjoy sumptuous food prepared by a guest celebrity chef as they team up with some of Noosa s finest. Session pm Session pm Session pm La Sala (Sydney) at River House Sunrise at Riverhouse - Darren Simpson and David Rayner Four-course dinner, welcome glass of bubbly. Additional beverages available for purchase. Bird Cow Fish (Sydney) at Humid Alex Herbert and Michelle Gordon-Smith. Eat, drink, bird, cow, fish. Four-course dinner, welcome glass of bubbly. Additional beverages available for purchase. Icebergs Dining Room & Bar (Sydney) at Wasabi Robert Marchetti and Shinichi Maeda. Fire and Ice Party. A duel of Italian vs Japanese under the critical eye of food journalist Matthew Evans. Substantial canapes by the trio, with hourly cocktails by Alex Marchetti. Session pm The Manse (Adelaide) at Rickyʼs River Bar + Restaurant Tim Montgomery and Marc Wohner. Parisian chic, French canape menu. Champagne and all things French will be served. Enjoy sultry lounge tunes from our DJ. Cost: $75 per person. Bookings

7 Settler s Cove - A Celebration of Australian Food & Wine Noosa style! sunday may 20 daytime events Great Aussie BBQ & Live Concert Enjoy a fun-filled day of great food, wine and music at the Great Aussie BBQ & Live Concert, starring Kate Ceberano. Join Australia s top restaurant reviewers as they prepare a BBQ and enjoy your chance to critique the critics, with a fun afternoon voting for Best Dish, The People s Choice Award and Chefs Award. The line-up will include: Lizzie Loel Courier Mail (Brisbane) Simon Thomsen The Sydney Morning Herald (Sydney) Matt Preston The Age (Melbourne) Tony Love The Advertiser (Adelaide) Matthew Evans Freelance writer (Sydney) Graeme Blundell The Australian You can also chat to the critics at the new Hot Seats program (opposite). The Great Aussie BBQ will showcase new-release wines from some of Australia s best winemakers, plus a live concert featuring Kate Ceberano, Emily Maguire, Dan Lyons and The Scribblers. The Great Aussie BBQ promises to be an afternoon of fun and entertainment for all! 11am to 2pm Under the Grand Marquee, Lions Park Kate Ceberano presented by: Cost includes admission to: Great Aussie BBQ & Hot Seats Session $25 Adults General Admission to all activities + 1 ticket for food OR wine Session $40 Adults General Admission to all activities + 4 tickets for food OR wine Session $75 Adults General Admission to all activities + 8 tickets for food OR wine, plus preferential seating at concert. Hot Seats Have a burning question or a comment on food or wine? This year s addition of Hot Seats to the festival is your answer. Sit with some of the industry s best for small, interactive chats on food and wine. Food Area 1 Moderators Simon Marnie and Matt Preston Name Subject Jan Power What s Ahead? Simon Johnson Local vs Imported Geoff Lindsay Melbourne & Hong Kong Simon Thomsen, 2007 In Review Tony Love, Lizzie Loel, Matt Preston and Graeme Blundell Tobie Puttock Fifteen John McDonald and Spanish Caviar Ana Irisarri Brent Savage and Making Your Mark! Dallas Cuddy David Coomer What s Happening in Perth Philip Johnson, What s Happening David Pugh and in Queensland Jason Peppler Wine Area 2 Moderators Greg Duncan Powell, Peter Forrestal and Huon Hooke Name Subject Phillip Jones Gary Hounsell and Gordon Gebbie Anthony Harper Brad Rogers Darren Jahn Bernie Wood Will Shields Richard Austin Peter Dredge Kevin McCarthy Pinot, Pinot and More Pinot International Market Queensland Wines Boutique Beers New Australian Wines Sparkling Margaret River Regional Branding Iconic Australian Wines Pinot Grigio Session $10 Children under 13 (4 and under free) General Admission to all activities. Additonal tasting tickets available for purchase on the day: $6 per food; $6 per glass. Bookings Limited tickets available at the door. Don t miss out

8 A Celebration of Australian Food & Wine... Noosa style! contributors sunday may 20 evening events Great Australian Degustation 3 Enjoy a breathtaking seven-course degustation prepared by leading Australian chefs and matched with some of the country s legendary wines. 6:30pm Hosted by: Chefs include: Session 128 Cost: berardo s restaurant & bar Vogue Entertaining + Travel Martin Boetz Longrain (Sydney, Melbourne) Brent Savage Bentley Restaurant & Bar (Sydney) Meyjitte Boughenout Absynthe (Gold Coast) Bruno Loubet berardo s (Noosa) Greg Doyle Pier (Sydney) Matt McConnell Bar Lourinhã (Melbourne) David Coomer Star Anise (Perth) $250 per person. Seven-course degustation with matching wines. Bookings Richard Austin Against a background of the region s history, winemaker Richard Austin crafts a portfolio of styles that emphasise Geelong s ability to produce wines of flavour and grace. Pinot noir is the essence of Austin s. Shane Bailey Head chef at award-winning berardo s on the beach, Shane s passion for fresh seafood and local produce on the menu is the perfect match for fantastic view of Noosa s Main Beach. Graeme Blundell A well-known stage and television actor, Graeme is also a senior writer for The Weekend Australian, specialising in television, books and the arts, and contributes to the Travel & Indulgence section. Martin Boetz Executive chef at Sydney and Melbourne s sensational Longrain restaurants, Martin has redefined Thai cooking in Australia. He has become the best in his genre, creating memorable flavours with his culinary genius. Glenn Bowman Chef and restaurateur of Sunshine Beach s highly acclaimed Alegria Restaurant, and formerly at Sydney s Centennial Hotel and The Edge restaurant, Glenn has brought great ideas and food to Noosa. Helen Brierty Helen opened the Spirit House in 1995, and the cooking school three years later, with husband Peter. They focus on providing the finest Asian cuisine. David & Vivienne Browne The owners of Scotchman s Hill Vineyard, David and Vivienne are producers of some of the best chardonnays and pinot noirs in Australia. David Coomer Chef and owner of Perth s Star Anise, David s innovative, award-winning cuisine has gained international acclaim since the restaurant opened its doors in Meyjitte Boughenout Executive chef and owner of the sensational Absynthe Restaurant on the Gold Coast, Meyjitte has worked with many of the French masters and has received numerous awards, including two coveted Michelin stars for his work in Europe. Dallas Cuddy In the past two years as head chef at Verge, Melbourne, Dallas has been awarded two chefs hats and was named Young Chef of the Year in the Age Good Food Guide

9 contributors Peter Dredge Peter started at Petaluma 10 years ago and is now one of the company s senior winemakers. He is a graduate of the worldrenowned Oenology school at Adelaide University and has extensive vintage experience in Europe. Gordon Gebbie Gordon is an oenologist, winemaker, wine judge, cellar master and general manager of the wineries at Yering Station in the Yarra Valley and Xanadu in Margaret River. Huon Hooke Wine judge, lecturer, educator and one of Australia s most respected wine journalists, Huon is also the author of several very successful books on Australian wine. Trudi Jenkins Trudi is Editor-in-chief of delicious. magazine, Australia s highest-selling glossy food magazine, and prestige food and travel magazine, Vogue Entertaining + Travel. Greg Duncan Powell Wine and drinks editor for Vogue Entertaining + Travel, Greg has been writing books and magazine features on the subject of wine for almost half his life. His latest book is Cooking Under the Influence. Matt Golinski A native to the Sunshine Coast, Matt has teamed up with Owen Exton to form The Rolling Dolmade, a catering company that also produces a range of mezze. Garry Hounsell Garry s the owner of Yarra Valley newcomer Toolangi Vineyards, which produces some truly superb wines and was named Best New Producer in the 2006 Penguin Good Australian Wine Guide. Phillip Jones As the Owner and winemaker of world-renowned Bass Phillip wines, Phillip is responsible for what is considered to be one of the world s best pinot noirs. Matthew Evans Matthew Evans is a chef by trade, but these days earns a living writing about food as a recipe columnist for Good Weekend and The West Australian, and for magazines such as Travel & Leisure. Michelle Gordon-Smith Chef and partner at Humid, Noosaville, Michelle worked extensively in some of the top restaurants in Noosa and Melbourne. Carrie Hutchinson A woman who loves to travel and eat well, Carrie sometimes wonders what she s done to deserve her good fortune in her role for Vogue Entertaining + Travels as deputy editor. Simon Johnson Chef, lecturer and owner of the world-renowned Simon Johnson Purveyor of Quality Foods, Simon brings the best-quality produce to Australia from around the world. Peter Forrestal Peter Forrestal is a Perth-based freelance wine writer who is a columnist for the local Sunday Times and author of the annual wine guide, Quaff, and its website, He contributes to national and international publications. Anthony Harper Considered to have one of Queensland s definitive wine palates, Anthony has been a wine judge at national and regional shows since Ana Irisarri Ana is the export manager at Pescaviar, suppliers of Avruga (Herring Roe) and Lobsviar (Lobster Roe). Katrina Kanetani Katrina has been based at Pier as head pastry chef for nearly three years and was awarded Chef of the Year in the 2007 Sydney Morning Herald Good Food Guide. Scott Freund Scott is the sous chef at Sheraton Noosa Resort & Spa, which is a focal point of Hastings Street, Noosa. Alex Herbert Alex is co-owner and head chef of Bird Cow Fish. The bistro received one chef s hat in The Sydney Morning Herald Good Food Guide 2007 and Best New Restaurant at the 2006 Restaurant and Catering Awards. Darren Jahn Darren joined the newly established Oatley Wines in 2006 as communications and education manager. He is also president of the Wine Press Club of New South Wales. Victor Kimble In his role as chef and owner of Victor s Soul Food Kitchen Noosa, Victor brings the flavours of New Orleans to the Sunshine Coast

10 contributors Grant King Grant is head chef at Sydney s Pier restaurant. In conjunction with Greg Doyle they gained three hats in the 2007 Sydney Morning Herald Good Food Guide. Tony Love Tony is the restaurant reviewer and wine writer at The Adelaide Advertiser newspaper. Matt McConnell Executive chef and owner of Bar Lourinhã, Matt has brought innovative bar-dining to Melbourne. Daniel Mosedale Daniel is executive chef and owner with partner, Angela, of Blue Angel, Noosaville. He was formerly executive chef for Bill Granger in Sydney. Geoff Lindsay Co-owner and chef of Pearl, Geoff was awarded The Age Good Food Guide Chef of the Year, Pearl won Best New Restaurant in The Age Good Food Guide in Simon Marnie Presenter of 702 ABC Sydney Weekends, Simon has also hosted TV shows, worked as a short-order cook and restaurant reviewer, and is a judge for the Royal Agricultural Society NSW. John McDonald John s company Palatable Partners has a focus on specialty cheesemakers and sourcing a diverse range of fine foods. It was the winner of the Australian Gourmet Traveller Best of the Best for 2006 Food Shop/Supplier. Sarah Nicholson Sarah is the associate editor of delicious. magazine, the hugely popular Australian magazine that s now taking on the world with editions in the UK and The Netherlands. Valli Little As food director of delicious. magazine, Valli creates wonderful recipes for every occasion inspired by her travels and passion for food, as well as interpreting chefs recipes for the home cook. Shinichi Maeda Executive chef and partner in Wasabi at Sunshine Beach, Shinichi presents traditional Japanese cuisine in a contemporary style, reflecting his classic training and personal creative flare. Justin Miles Head chef and director of food and wine at the multi-awardwinning Relish Restaurant at Noosa Springs, Justin has spent time at many top restaurants, including Terence Conran s Bibendum. Jason Peppler Jason is the chef at Isis Brasserie and winner of The Courier Mail s Young Chef of the Year in 2003, Chef of the Year in 2004 Isis was named Restaurant of the Year by both The Courier Mail and Queensland Restaurant and Catering in Lizzie Loel Chef, lecturer, multi-awardwinning caterer and top restaurant critic for The Courier Mail, Lizzie s passion for food and wine shines through in her work as a sought-after food, wine and travel writer. Robert Marchetti Executive chef of Sydney s Iceberg s Dining Room and Bar and North Bondi Italian Food, Robert believes that great food comes from those cooks who remain loyal to their family roots. Tim Montgomery As chef at The Manse, one of Adelaide s fine-dining benchmarks, Tim brings contemporary interpretations to predominantly French menus. The restaurant was 2006 South Australian Fine Dining Restaurant of The Year and Tim was named 2006 South Australian Chef of The Year. Giovanni Pilu Chef and owner of Sydney s Pilu at Freshwater, Giovanni is passionate about authentic Italian cooking, and the unique flavours of his homeland, Sardinia. Bruno Loubet Bruno is executive chef at berardo s Noosa, and the recipient of many awards, including two coveted Michelin stars and The Courier Mail s Goodlife Chef of the Year in Kevin McCarthy Qualified winemakers Kevin McCarthy and wife Kathleen Quealy created T Gallant Winery on the Mornington Peninsula in Matthew Moran When you combine one of Australia s leading chefs, Matt Moran, and arguably one of the best restaurant settings in the world, his iconic Aria in Sydney, you get a magical experience. Jan Power Doyenne of Australian food culture, Jan is relentless in her passion for quality produce and promotion of organics. She is responsible for bringing the grower to the consumer through the Brisbane Farmers Market

11 contributors Matt Preston Contributing editor to delicious. and Vogue Entertaining + Travel magazines, and restaurant reviewer and writer for The Age, Matt lives in Malvern with his wife, three children and four ovens. Brent Savage Chef at Bentley Restaurant & Bar, Sydney and Chef of the Year, Sydney Morning Herald Good Food Guide Gary Skelton Chef and restaurateur of Harvest restaurant in Coolum, Gary s great career began in Sydney and continued in Noosa with the establishment of the very successful Season restaurant. Paul Wilson Chef at Melbourne s Botanical, Paul is known for taking classic ideas and turning them into contemporary dishes spanning the rustic and the subtle. Botanical was awarded The Age Good Food Guide Restaurant of the Year in David Pugh David s use of classic technique, the best available ingredients and modern flair has Brisbane s Restaurant Two at the forefront of contemporary Australian cuisine. Daniel Schelbert Daniel is head chef at Cecconi s Cantina, but was recently at Bottega, Melbourne, where he won a coveted chefs hat for 2006 and 2007 in The Age Good Food Guide. Simon Thomsen Simon is chief restaurant reviewer for The Sydney Morning Herald, where his reviews appear every Tuesday in Good Living. He has been co-editor of The Sydney Morning Herald Good Food Guide for three years. Marc Wohner Chef at renowned restaurant Ricky s River Bar + Restaurant, Marc s simple approach to food and use of Noosa s best local produce is a winner with Noosa locals and tourists alike. Tobie Puttock Head chef at the first Fifteen restaurant in the UK, Tobie continues the Foundation s work in Australia s first Fifteen restaurant in Melbourne. He also writes a monthly column for delicious. Phil Scott As chef at Pilu Ristorante e Bar in Noosaville, Phil steered the eatery to win the Best Italian Restaurant in Queensland from the Restaurant and Catering Awards Andrew Tomlin Now leading the kitchen team at Noosa s Season Restaurant, Andrew has worked in some of Brisbane s most prestigious restaurants. He recently won Best Breakfast in Queensland at the 2006 Restaurant and Catering Awards. Bernie Wood Bernie is a graduate in viticulture from Charles Sturt University. He oversaw the viticultural management at the Yarra Valley vineyards of Yarra Ridge and Coldstream Hills before joining Green Point. David Rayner Chef and owner of the awardwinning River House Restaurant in Noosaville, David is renowned for his passion for utilising and promoting quality local and regional produce. Will Shields Chief winemaker at Clairault, Margaret River and Roseworthy graduate, Will is dedicated to producing exceptional wines with estate-grown grapes. Belinda Tuckwell Newly appointed head chef at Hastings Street s Italian favourite, Ma Mensa. Belinda is the former owner and chef of Squid Ink, Sunshine Beach. Brad Rogers Brewer for Matilda Bay Brewing Company, Brad is a qualified winemaker - a graduate of the prestigious Adelaide University Oenology Department at Roseworthy. Darren Simpson Chef at La Sala, Sydney, Darren is also resident chef on the highest-rating morning current affairs program, Sunrise, and judge on hit reality show My Restaurant Rules. TEL/FAX P.O. BOX 1422 NOOSA HEADS Q

12 contributors A Celebration of Australian Food & Wine... Noosa style! Accommodation Sponsors - Gold Accommodation Sponsors - Silver sponsors Proudly Beverage Sponsors Media Sponsors Laundry Sponsors Participating Restaurants 20 21

13