Published on May 16th, 2014 | by Ann Rickard0
Noosa Food and Wine
There is nowhere else in the world you would want to be than in Noosa this weekend.
It is OMG time here with the Noosa International Food & Wine Festival in full party mode.
What an opening night.
I don’t know what to say. I’m still swooning – no make that reeling – with the ambitious and grand scale of this food festival in our small, regional, coastal, town.
I should sum up the absolute gorgeousness of this festival with a quote from the man, Jim Berardo (that’s him above), the man who founded this incredible event: “I don’t do ordinary.”
Jim Berardo and his partner Greg O’Brien have put Noosa on the global map with the staging of this stunning festival.
Our lovely Noosa Heads Lions Park has been transformed into a gourmet paradise.
There are pretty lanterns in trees and glittering chandeliers in enormous marquees.
There are white leather lounges in stylish bars.
There are hundreds of friendly staff bearing trays of exquisite canapés and bottles of premium wines.
There is, if you can believe me, carpet on the park ground.
Jim Berardo definitely does not do ordinary.
The opening concert last night saw the Queensland Virtuosi Orchestra conducted by Guy Noble with David Hobson, Taryn Fiebig and Jud Arthur up on the stage playing exquisite music while simultaneously making beautiful song and at the same time having fab fun with it.
To combine a magical performance with a cheeky sense of humour is not something most orchestras could pull off but this is, after all, The Noosa International Food & Wine Festival, where anything is possible and everything is wonderful.
Oh, it was so good. I sat on a white leather chair in the stylish bar sipping champagne barely able to believe I was there. It really was that magical.
Then it got better.
After the glorious concert, we went across to Noosa Main Beach where yet another grand marquee awaited us on the sand. Open on one side to the moonlit water, the marquee was filled with tables set with white linen and pretty centrepieces.
More friendly staff bearing more wine came at us the minute we all sat down on the covered chairs and gasped at the total loveliness of it all. Then with our feet in the sand, the waves gently lapping (love a gentle lap) to shore, we ate perfectly cooked lamb with pumpkin puree and lentils and drank Seppelt Shiraz and when we thought life could not possibly get any better, we were treated to a creamy dessert of vanilla pana cotta with berries.
It was like eating silk.
And to think, we get to go back and do it all over again today, and tomorrow and Sunday.
I love Noosa.