Published on August 26th, 2014 | by Ann Rickard0
Rick Stein At Berardo’s
Another outstanding book launch/lunch at berardo’s – this time with celebrity chef/author/television presenter Rick Stein.
How does Noosa attract so many stars when normally these guys (and gals) only do the big cities on book tours?
In a word, Jim Berardo and Ross Burgess.
Yes, I know that’s more than one word. But it is thanks to Jim Berardo (owner of the fab berardo’s restaurant and Ross Burgess owner of the erudite Mary Ryan’s bookstore) that Noosa hosts these authors, and does the events so well, the good word spreads throughout the publishing industry and then other celebrity authors – envious of Noosa’s all-round fabulousness – want to come here for their own big occasion. And so it goes….and it gives us much pleasure and good times to look forward to.
Before I talk about the lunch, let me tell you, although you probably already know, that berardo’s has received big awards and impressive gongs this past week.
First Gourmet Traveller Magazine announced berardo’s as one of the Top Ten Regional Queensland Restaurants for 2014. Following quickly on that big accolade, The Australian Magazine put berardo’s in its Top 50 Restaurants in Australia for 2014.
So, to Rick Stein. In Noosa today. To promote his book Fish & Shellfish.
It was more than lovely.
The elegant white of berardo’s restaurant is the perfect palette for a celebrity lunch, the wait staff are like your mates putting on their best manners, and the food is always elegant and satisfying, not to mention pretty.
Berardo’s Executive Chef Tim Montgomery and his kitchen team at berardo’s presented three sublime courses from Rick Stein’s book, starting with wafer thin (so thin they were almost translucent) slices of line-caught Mooloolaba Albacore tuna carpaccio. When you eat fish presented so pure and so treated with respect, it is like biting off a small slice of heaven…not a good analogy but you know what I mean. Melt-in-mouth carpaccio is a thing of aesthetic beauty when presented by berardo’s with petals and leaves, and it is mouth-happiness when you slowly savour it.
Next up was a silky round of raviolo filled with Fraser Island Spanner Crab. Imagine such luxe?
Rick Stein was delighted, describing the food as the perfect Noosa lunch dishes.
Because the day was all about seafood, chefs decided to pass on dessert and present a third course of line-caught Mooloolaba mahi mahi. Good? My word, especially with clams, asparagus, peas and parsley.
Next to star at berardo’s is not a celebrity chef, but a musical genius. James Morrison. James will perform during the Noosa Jazz Festival (September 4-7) over multi-course dinners (and one lunch) at the white-on-white Casablanca vibe restaurant that is berardo’s. It’s going to be super special so go to the berardo’s website check out all the details, jump on a plane, get to Noosa and join in.