Noosa Food and Wine Festival here we come....

Today has been an awesome day...
We had some lovely guests at Freestyle Escape,I made them a yummy lunch and showed them around Property including the Arthouse ,Orchard and herb Garden.
after a little problem with my 4 wheel drive going side ways down hill,fortunately only me in at that stage,nearly had to change my undies....not joking on this occassion....

We drove to Noosa,
Australia's premier holiday destination,also on The Sunshine Coast .
which i adore,After checking into a lovely holiday Home on Canal,only few minutes walk to Hasting Street ,Beautiful
Tom and i Decided to dine at The River House Restaurant,located at 301 Weya Road ,Noosaville.
I must say during dinner i thought i had died and gone to heaven
service and food were great.....which is the norm at this particular Restaurant ,now one of my favs,with its white walls and linen,lots of timber ,as in floor,bar and chairs,Louvre windows with green hedge of lush plants outside and lit with garden lights,so simple yet beautiful
David Rayner is an amazing Chef and incredibly talented ,i love how he showcases local produce and the seasons....


Wine Choice tonight was from New Zealand's Cenral Otago. Isabel Pinot Gris ,fabulous....do try it if you see it on a list...
entree :Late season Figs,blue cheese fritters,smoked Almonds and asparagus...divine...
main : Noosa Spanner Crab,pomelo,fresh coconut,chilli,radish,basil and lemon oil
this dish was sublime....
we also had a side
local organic rocket,honey walnuts,parmesan and pear.had to try as it sounded ,and was mmmmmmmmmmmmmmm
then
Tom had a chocolate,hazlenut and green raisin tart
and i a sugar crusted soft meringue,vanilla cream,strawberries and strawberry sauce
both were amazing

Noosa food Festival starts tommorrow
have a sticky beak at www.noosafoodandwine.com.au
To kick it all off there is a cocktal party with Bjorn Again .Abba Tribute Band....Yay
sorry guys i am a die hard Abba fan!!!
and before you have a go at me for stuffing my face and enjoying myself to much....Nicholas Freestyle Tout Chef and I will be serving our famous brioche dumplings stuffed with white choc and raspberries and white choc and dark choc dipping sauces....pure evil i know ....
as thousands of people are expected on the day .Marcia Hines and Carl Lynch are performing
updating as we go.....

Noosa Fiood and Wine Festival here we come....

lunch at Freestyle Escape

Sunshine Coast foodies at Freestyle Escape

Greetings

we have been very busy at Restaurant with people wanting a treat and to escape gfc ( global financial crisis )
if you please ...... so Desserts are it
louise and Nicholas have got it under control ,
while i have been mowing,weeding etc up at the farm ,you will know it as Freestyle Escape if you read my blog ,that is......
www.freestyleescape.com.au
this week we had 38 tourism and foodie operators and media for lunch wow ,what a great day the weather was absolutely beautiful as was lunch
Nicholas made a yummy terrine and served with some venison and other goodies and fresh baguette,dessert was a scrummy pannacotta with spiced rhubarb and strawberries ,
Maria Cosgrove my fabulous artist friend was also there, she is exhibiting in Freestyle tout and the houses at escape at the moment,i love her new work.......

As you know I am a passionate foodie and really love to promote Queensland produce. Every month I will be letting you know what is hot in our neighborhood from the paddock to the plate.

This month look out for:
Persimmons, just coming into season from the Mary Valley and the Sunshine Coast and should be available at your local fruit shop or the farmer’s market. Should you want to know more, check out the website below.
www.persimmons.com.au

Custard apples also from the Sunshine Coast are now in season too. This hugely nutritional fruit is extremely versatile and can be used in desserts as well as savory dishes.
www.custardapple.com.au

Something different from the farmer’s market
-tiny Sebago potatoes, these are gorgeous boiled or steamed and tossed in melted butter with fresh mint with a barbequed salmon steak or a nice rib fillet.
-purple king beans, these are interesting as they look almost purple but turn green when cooked.
Look out for Wild Fallow Venison. With the winter months coming, this is going to be a heavenly treat featured at Anise, Freestyle Tout and QA Hotel. What I like about this product is that it is environmentally sustainable, locally harvested, processed in traditional European methods (hung with the pelt on for five days), tender and flavorsome and completely free of chemicals and antibiotic-free.
Some of you may not be aware but Queensland is now producing some great wines. My hot favourites this month are:

Robert Channon Pinot Gris
You will love this with any asian inspired salad

Witches falls wild ferment chardonnay
This is a richer traditional style chardonnay and is perfect with chicken or pork.

If you see these on the list at your local, try a glass… or two. Enjoy!