Main Menu
Sub Main Menu
people
fashion
food & wine
health & beauty
home & gardening
animal world
10:04AM Friday 29 August, 2008 Sunshine Coast weather Possible shower min 12° - max 22°

Food and wine

Coast cooking mums at Riverfestival

Coast cooking mums at Riverfestival

Coast women Rachael Bermingham, left, and Kim McCosker will cook up some of the recipes from their popular 4 Ingredients cookbook at Riverfestival’s Sunsuper River Barbecue on August 31.

Le Baroque is beaut

Buderim restaurant Le Baroque allows diners to take their tastebuds on a culinary tour of France, complete with creme brulee, blue cheese souffle, fish mousse and cassoulet.

Wasabi is hot, hot, hot

Wasabi is the Sunshine Coast 2008-’09 Restaurant of the Year and the Best Seafood and Best Asian Restaurant, reflecting the passion and hard work of chef Shinichi Maeda and owner Danielle Gjestland.

Holidays of wine and cycling

A trip to Adelaide for the 2008 Tour Down Under provided the perfect excuse to indulge not just in some cycling for exercise but some “vinicultural research” for enjoyment.

The Gourmet Coast

Fourteen of the 29 Queensland restaurants listed outside Brisbane in the prestigious Australian Gourmet Traveller's 2009 restaurant guide call the Sunshine Coast home, including nine at Noosa.

Why bush tucker is best

Bush food is a passion for Peter Wolfe and he's dedicated to introducing others to ingredients like lemon myrtle, macadamia bush spice, Tasmanian mountain pepper berries and wattle seeds.

Seasonal degustation delights

River House Restaurant in Noosaville is continuing its seasonal degustation with a six-course dinner and, for the first time, a five-course degustation lunch.

Big Red is gold

SurfAir Tavern’s Big Red wine event last week was particularly memorable: the wines, the food and the atmosphere made for a great night.

Cruise chef's tricky task

Cruise ship executive chef Regan Bosch has to cook for 84 people at a time, taking into account dietary requirements, allergies, likes and dislikes at the same time as being innovative and fresh.

The price is ripe

Next time you're complaining about the price of meat, take a look at the cost per kilogram of your favourite chocolate bar.

Home brew boom

Formerly the denizen of the backyard shed where crotchety old men tinkered alone and woke their neighbours with the explosions that often plague amateur chemistry, home brewing has returned to the house, put on a new shirt and brought with it a younger attitude.

Screaming for Luigi's ice-cream

If fourth generation ice-cream maker Luigi Barosso worked for a big ice cream company, like Streets or Peters, he’d would probably get the sack.

Pub fare goes upmarket

Irish Murphy’s in Noosa Junction is flying the flag for the Sunshine Coast for the 2008 James Squire Chef’s Match.

The Big Red returns

Coast wine buffs Terry and Michael Beauchamp are reintroducing their Big Red wine tastings after taking over the refurbished SurfAir Tavern at Marcoola.

Grape expectations

Celebrity wine buff Matt Skinner has sniffed, swirled and spat his way around the globe and is perched on the cusp of stardom.

Newer stories | Older stories