Surrounded by the clear waters of the Coral Sea, a lush countryside dotted with farms, and the beautiful Noosa River and lakes, Noosa is a mixing bowl of fresh, delicious ingredients that come together in mouth-watering menus at world-class restaurants across the Noosa region, and at local markets and farm gates.
Organic vegetables, macadamia nuts, herbs and honey are just a few items from Maravista Farm, in the Noosa hinterland, on the menu at local favourite Rickys (as well as Locale Noosa and Aromas). The farm started as an experimental project and is now a shining example of innovation in sustainability.
Noosa Boathouse’s Executive Chef Shane Bailey is a huge supporter of sustainable local farmers, with produce from nearly 40 local suppliers feeding into the restaurant’s menu. Ambassador for Beef Australia, Shane sources some of his beef from the nearby Gympie region, which is renowned for beef production, while his seafood menu changes daily, depending on the fresh daily catch from fellow chef and fisherman ‘Snapper’.
Eating locally and sustainably is part of Noosa Chef and regional food Ambassador Matt Golinski’s ethos. Matt has taken the restaurant on a sustainable journey, involving dozens of local producers, that paints a picture of the Noosa region’s rich and diverse food scene.
With more than twenty years as Executive Chef of Sails, Paul Leete has established close relationships with local growers who share his appreciation for produce grown and prepared with integrity.
Fifth-generation Noosa chef and farmer, Jodie Williams, has put hinterland village Kin Kin on the dining map with The Kin Kin General Store, home to Black Ant Gourmet. This thriving restaurant and farm shop has a menu showcasing free-range, spray-free produce. The menu features red-claw crays from nearby Wolvi, local organics from Cooloola Eco Farms & locally grown coffee from Noosa Black.
You can meet the growers and farmers and taste their produce on the land at farm gates and roadside stalls throughout the Noosa countryside, and at weekly markets like the Noosa Farmers Market (every Sunday morning at the AFL grounds), at the Original Eumundi Markets every Wednesday and Saturday, and country markets, in towns including Pomona and Kin Kin.
Noosa hosts the largest membership of the Slow Food movement in Australia, and launched Australia’s first Snail of Approval program that inspires producers, chefs, and restaurants to use and promote clean, local, and fair ingredients. Some favourites with the Snail stamp of approval include Humble on Duke, Embassy XO, Vanilla Food, Pomona Village Kitchen and La Vida Noosa.
Named after a local surf break that surfers flock to on big swell days, Boiling Pot is a local craft brewery in Noosa's burgeoning industrial estate. With a philosophy of 'fresh is best', they handcraft beers in small batches, on-site & serve top-notch eats.
