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Festival Village Hot Spots at This Years Noosa Food & Wine Festival!

April 18, 2018 Whats On No Comments Email Email

The Noosa Food & Wine Festival is introducing an all new Festival Village in 2018 for Saturday 19 and Sunday 20 May in the Noosa Lions Park with the beautiful Noosa waterways as a backdrop.

The Festival Village will give festival-goers a chance to meander, explore, sit, relax and discover great food and wines with loads of unique experiences. Here’s everything you need to know about the all new Festival Village!

TASTE OF NOOSA:

Enjoy tastes from some of Noosa’s best restaurants in the Festival Village across the weekend. Restaurants include Bombetta, Embassy XO, Padre Coffee, Providore on Hastings, Sum Yung Guys, View Restaurant and Village Bicycle.

Dishes include: Sum Yung Guys – Mooloolaba Prawn Toast with Mayo and Ora King Salmon with blackened chilli dressing, sesame mayo and roasted rice; Embassy XO’s – Steamed Duck Buns & Duck dumpling, pumpkin and honey puree; Village Bicycle– Voodoo Burger & Baja Fish Taco; Bombetta–  The classic Italian Bombetta &  6 Hours braised beef cheek with roasted tomato ragu with organic potato gnocchi.

ASAHI SUPER DRY, CRAFT BEER AND CIDER CORNER:

Together with Asahi Super Dry, the 2018 Festival welcomes a craft beer and cider corner with some of the region’s best craft brewers in action. Beers and cider include Asahi Super Dry, 4 Pines Brewing Co, Balter Brewing, Brick Lane Brewing Co, Eumundi Brewery, Hawkers Beer and Stone & Wood.

THE COURIER MAIL PRODUCERS PAVILION:

Meet some of the finest artisan producers from the Noosa region and around Australia and  enjoy samples and the opportunity to purchase their products. The Courier Mail Producers Pavilion will include a range of producers including : Bare Nuts, Big Heart Bamboo, Brookies Gin, Buderim Ginger & Nutworks, Cobram Estate, Coyo Yoghurt, Gympie Gold Regional Produce, Happy Pops, Hum Honey, Kenilworth Cheese, Kokedama, Kokopod, Meredith Dairies, Padre Coffee, Pomodoras Balsamic Dressings & Walter’s Artisan Produce, Social T Green tea, Ugly Duck Preserves, Voodoo Bacon and Woombye Cheese.

WINERIES:

What’s a food and wine festival without great wine? Some of Australia’s best wineries will be in the Festival Village including Cape Mentelle, Cloudy Bay,
Chandon, Chandon S, Clairault I Streicker Wines, Dal Zotto, De Iuliis Wines, Devil’s Corner,
Hill-Smith Family Wines,
Hollick Estates,
Innocent Bystander,
Ocean Eight Winery, Pizzini Wines,
Polperro Wines,
Sharmans Wines,
Shaw + Smith,
Turkey Flat Vineyards, Irvine Estate, Veuve Clicquot, Wairau River Wines,
Yabby Lake, Yering Station and Xanadu Wines.

COOKING DEMONSTRATIONS ON THE MAIN STAGE:

SATURDAY 19 MAY

10:30am –  Zack Furst – Spanner Crab, Geraldton wax, macadamias

11:15am –  Jo Barrett – Yesterday’s bread’ – transforming leftover bread!

12:00pm –  Colin Fassnidge – Suckling pig porchetta

12:45pm – Matt Stone – Mystery box with Graham Twine

1.30pm – Matt Golinski – Lemon Myrtle Tin Can Bay Prawns and Scallops, Avocado, Sea Succulents, Roasted Macadamias, Black Garlic and Lime

2.00pm-  Matt Preston – Nachos for breakfast, lunch and dinner

SUNDAY 20 MAY

10:30am – Fay Kamanis Padre Coffee – Sustainability and Sourcing in Coffee – a brief discussion on the sustainability of the coffee industry, highlighting a recent trip to Colombia

11:15am – Matt Wilkinson – Chicken & miso noodle salad; Berry crostata

12:00pm – Alessandro Pavoni + Giovanni Pilu -Carnaroli Risotto, Red Capsicum-Spanner Crab-Bottarga

12:45pm – Miguel Maestre– Paella a la Maestre 2017 Arroz con Pollo

1:30pm – Paul Carmichael + Matt Sinclair

2.00pm – Matt Preston – Nachos for breakfast, lunch and dinner

SATURDAY 19 MAY – CHEF’S SKILLS TABLE IN THE COURIER MAIL PRODUCERS PAVILION          

10:30am – Tony Percuoco – Italian Minus the Onion and Garlic.  Tony is debunking the old wives tale that you need onion and garlic in your Italian dishes.  Tony will share how he creates traditional Italian food without onion or garlic.

11:30am – Kirsten Tibballs  – With Kirsten’s simple explanation on tempering, you will discover just how easy it is! Learn how and why you temper chocolate, and which is the best method for your kitchen. Kirsten will then use the tempered chocolate to create simple yet striking garnishes that will give your products the finishing touch.

12:30pm – Alanna Sapwell –         Break downs of a Kingfish.  Alanna will demonstrate how to break down a whole Kingfish.

1.30pm – Adam D’Sylva – How to make a quick and tasty curry. Demonstrating Curry in a Hurry – Tonka’s Bengali fish curry.

2.30pm – Colin Fassnidge – Making your own Buttermilk curd cheese and what to do with it.

3.30pm – Olsson’s Salts & Ora King Salmon – Salt curing of salmon.

4.30pm – Zack Furst –  Preparing and tasting Spencer Gulf kingfish.

SUNDAY 20 MAY – CHEF’S SKILLS TABLE IN THE COURIER MAIL PRODUCERS PAVILION  

10:30am – Kirsten Tibballs – Learn how and why you temper chocolate, and which is the best method for your kitchen. Kirsten will then use the tempered chocolate to create simple yet striking garnishes that will give your products the finishing touch.

11:30am – Brendon Barker – Brendon will share his secrets on the art of making authentic steamed duck buns.

12:30pm – Charley Snaddon Wilson – Charley will share his pasta tips and demonstrate how to make Gnochetti with roast chicken thighs, fermented fennel and Warrigal greens.

1.30pm – Matt Wilkinson – Matt will demonstrate the preparation and cuts of a salmon, he’ll whip up some salmon kitchen snacks and will show you how to make a quickly salted salmon tail with strawberries and tomato.

2.30pm – Jordan Toft – Jordan will demonstrate the techniques of how to make the perfect Porchetta.

3.30pm –  Emma McCaskill

4.30pm – Will & Steve – A Taste of the ‘Butcher and the Farmer’.  Will and Steve will present one of their signature dishes from their new restaurant – The Butcher and the Farmer.

PIMM’S GARDEN PARTY:

Located in the heart of the Festival Village under the beautiful Sperry Tent, the Pimm’s Garden Party is everything you would expect from Pimm’s. A stylish space complete with various seating options (the perfect zone to people watch) and of course delicious drinks from Pimm’s!

LIVE MUSIC:

Enjoy a line-up of performers across two stages from early afternoon through to dusk, featuring DJs and bands including Tijuana Cartel, Koi Boys, The Most, Wealth (Live), Tim Fuchs Rolplay and more.

THE ESSENTIALS:

  • The Festival Village will open Saturday 19 and Sunday 20 May from 10am – 8pm.
  • Tickets start at $35 for adults or $40 at the door, $15 for children and a weekend pass costs from $50.
  • Entry to the Festival Village includes a complimentary glass of wine by Xanadu Margaret River or a complimentary tasting of Asahi Soukai each day from 10am to 3pm and a Noosa Food & Wine glass. Drinks from Wineries start at $3 for a 50ml taster and $8 for a 150ml glass.
  • The Festival Village is an all-weather event
  • Getting to the Festival Village is easy – thanks to the Noosa Food & Wine Festival Bus roaming between 9.30am and 8.30pm from the Noosa Transit Centre and The J in Noosa Junction to the Noosa Lions Park every half hour!
  • The Festival Village is a cashless event so bring your debit card, credit card, phone (with mobile wallet enabled) and get ready to ‘tap & go’. Every restaurant, winery and producer will only take payment with a Visa, MasterCard or Amex debit or credit card or your smart phone with ‘tap & go’ functionality.
  • Festival Village passes start at $35 or $40 at the door and include a glass of Xanadu Margaret River on arrival.

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