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Noosa International Food & Wine 2012 – Part 1 of 3

June 13, 2012 By JJ 2 Comments

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I love a good food festival so when I saw that the Noosa International Food & Wine Festival was being held over the weekend of my birthday it was a great excuse for RJ and I to get away for a few days.

Before I get into the pics however, a bit about NIFW12… with events spanning from Thursday evening to Sunday night, there are a few parts to this festival.

  1. Food & Wine Kiosks: local restaurants, chefs and celebrities serving up one or two dishes and wineries pouring glasses of wine [$7 ticket per plate/glass]
  2. The Grand Marquee: producers, many finalists for the delicious magazine Produce Awards, doling out samples like there’s no tomorrow
  3. Cooking Demos and Panel Discussions: 3 separate stages with top Australian and International chefs doing their chef-ing best and an annexe tent for big name panel discussions
  4. Lunches & Dinners: extra events with celebrity chefs serving up multiple courses [additional to entry tickets]
  5. Food Trail tours: half day outings providing the chance to explore regional produce with local experts and chefs [additional to entry tickets]
  6. Swear off food, vow to exercise

Now that you know a bit of what is in store, on to the adventure! As per usual, plans were made at the last moment and flights into Maroochydore Airport on the Sunshine Coast – a mere 30 minutes from Noosa – were all but non-existent by the time we got around to looking.

Never ones to back down from a bit of a road-trip we decided to fly in and out of Brisbane instead and hire a car to head the rest of the way up… so on Thursday we hopped on an early evening flight [sat on the tarmac for at least a half an hour] and we were on our way.

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A word of warning… anyone who tells you the drive from Brisbane to Noosa takes anything less than 90 minutes has never made the trip… also, if you are not used to highways where the absence of street lights is made up for with an abnormal number of enormous round-abouts and a severe lack of directional indication, you will have brilliant surprises awaiting you.

We rolled into town around 11pm having not eaten since lunch and lucked upon a late night bar just before they stopped serving food. Thank goodness for pizza. Not pizza worth sharing by any means but at that time of night and with our level of hunger, it was fantastic.

Where as the downside of late booking was a lack of transportation options, the upside of the limited accommodation availability meant we had to stay at a 5-star resort, shame. Friday morning we awoke to discover a rainforest view inside our hotel as well as outside and headed down the hill into town for brunch at Gaston – more on that another time.

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Not partaking in any of the Friday Food Trail tours we briefly looked around the festival venue as it was being set-up before the rest of the afternoon saw us wandering the main street of Noosa…

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… spotting crafty gems…

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… lazing about, watching the ocean…

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… and partaking in a little treat secured earlier in the day.

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That evening we headed into another part of Noosa for Italian at Ipazzi – but once again, more on that another time.

Part 2 and Part 3 will showcase some Cooking Demos and Food Kiosks as well as the Producers in the Grand Marquee. It was a busy weekend to say the least but don’t worry, we weren’t on the go the whole time!

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JJ and RJ attended the festival compliments of the Noosa International Food & Wine Festival. Thanks again for the passes, we had a delicious weekend!

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Filed Under: All Posts, Events, My-2cents, Travel Tagged With: Deliciousness, Food Festival, Noosa, Queensland

Comments

  1. Helen (Grab Your Fork) says

    June 14, 2012 at 10:22 am

    How funny that the first time we meet irl is in a city 900km fro home! A great birthday idea though – looking forward to seeing the rest of your pics!

    Reply
  2. Maureen @ Orgasmic Chef says

    June 15, 2012 at 1:09 am

    I loved Noosa – I enjoyed it all. I only had to drive up from Mooloolaba. Look forward to seeing the rest of your posts.

    Reply

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🍞🍓🥒🌱
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I took this video on Jan 1. I even wrote a caption I took this video on Jan 1. I even wrote a caption and everything. And I intended to post it that day as a reflection moving into a new year. But instead, mom and I went out for pizza and wine, and then it was Jan 2, and so on and so on. 
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So instead you’re getting it on Feb 1. A new day and another new month (but what is a new month or a new year, other than a societal convention really). 
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Because, each day, each sunrise, we have the opportunity to start anew - no matter how big or little that start may be. A chance to take another step forward - no matter how many steps back you feel you’re fighting against. 
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Whether this past year brought blinding joy or paralysing grief (and in whatever measure of balance or imbalance), I hope each new day sees the landscape of your life look one step closer to what you imagine it to be. And that when the waves roll in and change that landscape, you can roll with it and see the beauty and possibility on the other side.
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If you’ve made it this far, congratulations, have a cookie 🍪 And I’ll leave you with the rolling waves and blue sky of a California beach in January. I truly hope this year sees us all grow stronger and move forward with each new day. Going backwards is simply not an option. 
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What’s your order? 🍳 … When the middle litt What’s your order? 🍳
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When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
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Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
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Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
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My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
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Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
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Setup inspired by the amazing @hughstewart_ 
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Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
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The full recipe with all the info is over on my site (⛓ in profile and all that jazz), along with a longer version of the video. Because a 5yo singing - SINGING - about rolling dough into balls is ah-mazing. 
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Ingredients, for those wondering:
* whole spelt flour
* white 00 pizza flour
* water
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* active dry yeast
* kosher salt
* millet flour (for shaping)
⏲ All the times and weights are in that aforementioned post - plus opts to bake right away vs letting it all ferment for a day or two... There’s also a list of equipment I use, and my personal flour and pizza oven faves. Now go have a pizza party! 🍕🎉
Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
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