Kitchen Confidential: Noosa Eat & Drink Festival line-up revealed

The guest list for the newly rebadged Noosa Eat & Drink Festival has been revealed — and a star-studded line-up awaits foodies.

THE newly renamed Noosa Eat & Drink festival (formerly Noosa Food and Wine) has exclusively revealed to Queensland Taste its line-up for next year’s event… and it’s a good one.

Some of Melbourne’s finest chefs will fly to the Sunshine Coast, teaming up with local restaurants for special takeovers: think Dave Verheul(Embla, Lesa) at Wood Fire Grill, Ben Pollard of Supernormal at Wasabi and Estelle’s Scott Pickettat Rickys River Bar.

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There will also be a brilliant line-up of local talent including ARC Dining’s Alanna Sapwell, who will team up with former mentor David Raynerat Thomas Corner Eatery; Stanley’s Louis Tikaram and Same Same’s Ben Bertel will be at Noosa Boathouse, while the crew from Sum Yung Guys will set sail on Catalina Noosa for eats, beats and booze.

TV chefs Miguel Maestreand George Calombaris will host a Mediterranean cocktail party on the Noosa River, while Guy Grossiwill team up with Italian small-screen chef Carlo Cracco for a special Italian dinner.

A feast of other celebrity chefs will fill the line-up, before the event closes with a dinner including Matt Moran, Neil Perry, Rockpool Bar & Grill’s Corey Costelloeand Will Cowperof Otto Brisbane.

Tickets for the May 14-17 event will go on sale this Friday.

Miguel Maestre and George Calombaris are among the identities.

NEO-CHINESE HITS NORTHSIDE

BRISBANE’S northside is preparing for an exciting new neo-Chinese restaurant concept – set to be the first of many for Queensland.

Sichuan Papa is from hospitality entrepreneur Daniel Flemingand will launch in the new Everton Plaza laneway development, off Stafford Rd.

The indoor-outdoor venue, featuring a 12-person private dining room and seating for about 100, aims to bring the humble suburban Chinese restaurant into the modern era, offering contemporary fare influenced by the Sichuan province, alongside caucasian favourites like honey chicken and sweet and sour pork.

“On the menu you’ll find things that you’d find in Sichuan province, so traditional dishes, but we’ve tried to keep some of those Australian favourites in there too,” says Fleming.

In a sign of the project’s commitment to quality, Fleming has recruited chef Chiu Yeung, who has been working at Sunnybank Chinese institution Landmark for 21 years, as well as a brigade of chefs from China and head chef Tiger Zhang.

Focusing on traditional flavours with modern techniques, the kitchen team will turn out everything from dim sum faves like xiao long bao and steamed prawn dumplings to roasted duck pancakes, cumin lamb, wok-fried intestines and dan dan noodles.

Dishes will have the classic Sichuan spice, but it can be turned up or down to meet tastes.

The wine list will be a tight affair, designed to be budget friendly and complement the food, while a house pale ale will sit alongside Chinese beers, and a signature cocktail list including Fleming’s favourite, a Hong Kong Sour combining rye whisky with a five-spice red wine reduction.

The restaurant is set to open softly at the end of this week, kicking into full gear by December 18, with the concept to be rolled out at various locations throughout the city. Stay tuned.