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Showing posts from May, 2016

How to find your favourite foods on the Fraser Coast

It’s not hard to find favourite foods on the Fraser Coast, but don’t try to pick just one!

Whether you’re thinking premium scallops, lush lychees, or tangy ginger this region has plenty to tempt.

Chef Matt Golinski knows the difference that premium produce makes to a meal and he’s found plenty of favourites that he’s happy to share. You can find them all at Relish Food and Wine Festival in Maryborough on June 4 from 10 am to 5 pm.


Don’t miss the chance to take home a bottleof lychee liquor. “Apart from the obvious wealth of seafood coming out of Hervey Bay, there are a lot of small producers in the region doing great work value adding what they grow into amazing products,” says Matt.

Matt's favourite Fraser Coast foods
Matt’s list starts with the 60 products Cecilia "CC" Diaz Paterson from CC's Kitchen at Woolooga makes a range of from the things her husband and his dad grow on their farm.

“CC has always got something new for me to try and always has a big smil…

How to do Noosa Food & Wine for free!

Where to dine like a real Queenslander

It’s time to set the record straight. Queenslanders are totally spoilt when it comes finding quality fresh food on the doorstep.

Yep, we’ve got it good and here're three chefs who are prepared to put their reputations on the plate to prove the point.


My dish is a postcard from Noosa.

The Queensland Produce on Show dinner at Noosa Food & Wine Festival will leave no doubt about the quality of our food backed by the inventive cooking excellence of chefs Alastair McLeod, Matt Golinski and Andreas Nielsen.

Dine like a Queenslander
It all starts with a little magic from Alistair who has long championed local ingredients and a dish of cobia sashimi, avocado, cuttlefish, seaweed and accompanied by 2014 Hunter Valley Semillon.

“My dish is a postcard from Noosa,” says Alistair. “As a cook, I am drawn to the region because of its produce. Preparing seafood raw and cured is the ultimate expression of quality.

“Texture is very important to me - almost as important as flavour. The seaweed c…

My Kitchen Rules winners share their secrets to cafe success

They won our stomachs with their sausages, our hearts with their struggle in the fourth season of My Kitchen Rules in 2013.
Dan and Steph Mulheron have lived the dream but are still happiest sharing a Friday night sausage dinner with their family, which now includes baby Emmy. Café success The welcome is warm at their Hervey Bay café, EAT at Dan & Steph’s where the Hervey Bay region’s outstanding produce stars. For Dan and Steph, it’s all about creating beautiful, delicious food to share with the public and their friends.


"We want our staff to show 
initiative, flare and love for food, which is 
what we are all about."

“We still get a lot My Kitchen Rules fans visiting which is overwhelming, but we are so pleased that we have made a name for ourselves in the food scene on the Fraser Coast,” says Steph.
Positioned just across from the beach, the EAT dining scene is urban but cosy and relaxed with a menu that changes seasonally due to the abundance of beautiful fresh local p…

Why everyone is talking about this Japanese restaurant

Brilliant flavour combinations created with seasonally-driven, locally-sourced produce are what to expect when dining at Kiyomi, the modern Japanese restaurant at Jupiters Hotel & Casino Gold Coast.


"We like to play around with different techniques  and flavours and mix ingredients you wouldn’t usually think  of putting together."

There has been a lot of buzz surrounding this izakaya-style establishment and it certainly disappoint with Executive Chef Chase Kojima of Sydney’s Sokyo, and chef de cuisine Adam Lane, serving a succession of creative dishes for a nine-course degustation.




To start, Kiyomi’s award-winning head bartender Tom Angel, recently voted in the top 100 bartenders in Australia, served a Purple Rain cocktail in honour of Prince. Angel’s passion for his craft is infectious and just as inspiring as his gin and sake creation, which was served with a palate-cleansing lemon sorbet.




Dinner began with zensai of seared salmon, kingfish sashimi and seared scampi, the…