Therelaxedvibeofthe
SunshineCoastis tangible.
Schedulea fewdaysora
fewweekstobaskinthe
sunshineandtemperate
daysina regionrenowned
forwhitesandybeaches,
gorgeoussceneryand
freshlocalproduce.A HINTERLAND
HARVEST
Setina quintessentialMaleny
Queenslanderwithbreathtaking
Hinterlandviews,WeddingsAt
Tiffany’shostedoneoftheFestival’s
mostsought-afterlunchevents.Nelly
Robinson,localplant-basedchampion
AlejandroCancinoandBritain’s
RaymondBlancjoinedforcesinthe
kitchentoproduceanextraordinary
four-coursemenuwhichincluded
Robinson’sbeefshortrib,blackgarlic
andfatdish,Cancino’sbabaganoush,
buckwheatandroastedpickling
onions;Blancfinishedthecelebration
withexoticfruitraviole,kaffir lime
leaf andcoconutsorbet.SUNSHINECOAST
HINTERLAND:
Viewsoverthe
GlassHouse
MountainsatMaleny.TROPICALFUSION:
Setintheleafysurrounds
ofa luxuryretreat,the
pavilion-styleTamarind
restaurantoffersguests
a contemporaryAsian
menuunderJarrett’s
innovativedirection.Around
the
Sunshine
CoastIN FOCUS:
MOOLOOLABA
Home to Australia’s largest
swordfish fishing port,
Mooloolaba’s vibe is truly
authentic with gorgeous
beaches, cafes, marinas
and manicured tropical
gardens. The daily haul
of fresh Pacific Ocean
seafood makes for menus
packed with catch of the
day. Stop by the recently
rejuvenated Mooloolaba
Wharf precinct which now
hosts a range of dining,
boutiques and access to
local water activities.
Overlooking the
Mooloolaba River and
Minyama Island, the
harbourside location is
fast becoming one of the
area’s most accessible
dining areas.
wharfmooloolaba.com.auSPICERS DEN
Tamarind executive chef and
Sunshine Coast local Dan Jarrett
described his Curated Plate Festival
experience as a ‘pinch-me moment’
as he joined forces with Zaiyu
Hasegawa – the chef behind Den, the
Best Restaurant in Japan – to create
the fi ve-course Spicers Den dinner.
For Jarrett, the produce he grows in
the Spicers Retreat kitchen garden
teamed with local produce gave him
plenty of opportunity to showcase
local ingredients at both the dinner
and in his restaurant year-round.
“We are totally spoiled for choice
here. I love using Mountain Top oyster
mushroom and herbs and leaves from
local farms, while the coast’s Fraser
Isle Spanner Crab is an absolute
go-to menu favourite.”
For Jarrett, the festival was not only
a time to celebrate ingredients but also
the producers themselves.
“It was nice to see the spotlight shone
on our beautiful region and give our
amazing producers the recognition
they deserve.”The Curated Plate Festival will be held again
on the Sunshine Coast in August 2020.A GOURMET TRAVELLER PROMOTION