Published on May 19th, 2013 | by Ann Rickard0
Sunday at the Food and Wine Festival
Noosa has turned on the most glorious autumn weather imaginable. Sunshine so warm it’s a question of sandals and sundresses. And to think we are just a couple of weeks away from winter. Noosa is such a lovely place at any time of year but in autumn, it’s glorious.
So – the Saturday of the festival started around 11am for us, although crowds were already in the Main Village Festival by 9am. It was shoulder to should people as they strolled in the sunshine, glass of wine in hand, something delicious to eat every few metres.
Celebrity chefs were so thick on the ground you kept running into one every couple of minutes. We watched Matt Moran make a colourful pasta dish and then Ben Shrewey from Attica, who is about number 23 best chef in the world, made, would you believe, coconut shell ash to use as just one ingredient in a cucumber dish. Who would have thought you could do such things with a cucumber (don’t laugh, you know what I mean) but he air-dried strips of the skin. The complexity of it all. Staggering. Blow torches were involved in the preparation.
The Noosa International Food & Wine Festival really is the best of its kind – I believe, in the world. It’s the ambitious line-up of chefs and hospitality people against the backdrop of Noosa. It’s mostly al fresco, we have all our demonstrations in a fresh outdoor environment, none of this in hotel conference rooms. The Best Bartender Competition was held on Noosa Main Beach with bare-footed people sipping complex cocktails.
Too fabulous, darlings. Too fabulous.
I’m about to head back there again – I’m on another discussion panel this morning, and then it’s time to hit the wine and the food.
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