A childhood spent in the markets of Suva,
Fiji left an indelible imprint on chef Nick
Blake. The Sunshine Coast local, chef and
director of Wild Forage Australia brings his
passion for local ingredients and foraging
to life daily through his burgeoning business,
which sources wild and indigenous
ingredients. The birth of the region’s
inaugural food festival gave Blake and other
producers an opportunity to showcase both
the region’s produce and his own ethos
towards sustainable ingredients.
“When the local produce is as good as it is
on the sunny coast it’s crazy to not share it.
The festival has allowed us to work with
some really talented guest chefs to show off
these ingredients.”
Featuring a range of local and
international names including Raymond
Blanc, Nelly Robinson, Peter Gilmore,
Clayton Wells, Monique Fiso, Gregory and
Blake in menu collaborations, the festival’s
four days of lunches and dinners celebrated
the region’s produce and talent across a
range of locations and venues, including
Caloundra, Maleny and a picturesque
pop-up restaurant on Mooloolaba Beach.
NICK BLAKE’S REGIONAL EVOLUTION DISH:
Gin-cured scallop crudo, hinterland lemon myrtle
kombucha vinaigrette, buttermilk-dill dressing and
caramelised scallop with obi obi mustard.TheCuratedPlateCulinary Festivalin Queensland
served upa hostof localandinternational talent.
Franklinchef AnalieseGregorywentbehind the
scenesontheSunshineCoast.AnalieseGregory,
FranklinHobartC
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