Noosa Food and Wine Festival - I went and I saw

It's been ten years in the making and the Noosa International Food & Wine Festival 2013 is going to take some beating.

Noosa's normally fabulous weather turned on a weekend that legends are made of with blue skies and warm days which gave the 150 events and activities scheduled over the four days plenty of chance to shine.

All events were sold out prior to the start of the festival leaving organisers to focus on the increased number of day visitors who flocked to enjoy Noosa in the sunshine.

There are plenty of compliments flowing for Jim Berardo and the Organising Committee who slaved for months to bring the festival to life.  Well done!

My best friend throughout the festival was the app which helped me plan my days and reminded me where I should be.  The only problem was saying good bye to friends so I could get to the events on time.

Here's what I saw

Early Friday morning the bus was waiting for thirsty festival patrons to arrive.

Festival Organiser Jim Berardo was the man of the moment.

Happy crowds making the most of the festival food, wine and weather.

Along with fellow blogger Maureen Shaw, @OrgasmicChef, I was thrilled to be included in a group interview with Tetsuya to learn more about Petuna trout
Michael Dalton of Fino Food and Wine was there with some of the exceptional products he wholesales.

This seaweed is imported from Spain

Pepe Saya's butter doesn't need bread - it's good enough to each on it's own and rivals anything French.
There were some very exciting products from Salumi Australia, a small company that handmakes boutique smallgoods in the Northern Rivers region of New South Wales. They use traditional Italian techniques, no flavourings, fillers or unnecessary additives, minimal preservatives and locally sourced products.

Petuna released their new packaging and showed off an impressive trout.

Alison Reed shows one of her spanner crabs - I like it better without the shell Alison :)

These Beach Bananas from Snowy River Station are a soft, fine succulent native to Corringle, Victoria. They taste deliciously salt and explode in the mouth like a grape. Great fresh or sauté, steam or stir fry with eggs, mash, meats and seafood or salads.

Kerry Heaney

Disclaimer: Ed+bK was given tickets to the festival