Escape beyond the beaches to the abundant Noosa Hinterland for a truly authentic lunch experience infused with the unique flavours of the Australian bush.
Learn from the world’s most ancient culture as you forage and dine with a new wave of modern food pioneers – Harvest Newrybar’s Head Chef Alastair Waddell, Resident Forager and pioneer of the Australian Bushfood industry Peter Hardwick, Jaaning Tree’s Clayton Donovan and your host and MC, Orana’s Jock Zonfrillo.
Alastair’s root to stem cooking philosophy along with his passion for wild and native ingredients perfectly complements Clayton Donovan’s approach to menu design for this daytime gathering.
Drawing on native Australian ingredients and flavours indigenous to the Noosa Hinterland, coupled with local and regional ingredients, diners will join Peter for insightful conversation on foraging and learning first hand where their lunch flavours originated.
Set on the ground of a local hinterland farm, curated in collaboration with Wasabi Noosa and supported by local producers and growers, this new addition to Noosa Food & Wine Festival is one not to be missed!
2017 Brown Brothers Limited Release Prosecco
Humptydoo barramundi cured in green ant gin, finger lime, coastal succulents
2018 Brown Brothers Limited Release Albarino
Kangaroo loin smoked in paperbark, Petes pickled mushrooms, garlic stem vinaigrette, wild foraged greens, local young vegetables
2018 Brown Brothers Limited Release Malbec
Charred kelp caramel cream, roasted bunya cone syrup, macadamia
2012 Brown Brothers Patricia Nobel Riesling