Flavours of the Community at The Curated Plate
Georgia Beard savours the heartfelt, homegrown long lunch that was Podcast & Pinot at The Doonan!
As sunlight filtered through the leafy surrounds and views opened to the ice creamery, pizzeria, herb garden and forested lawns, we knew there was no better place to celebrate the union of cuisine and conversation.
Head Chef Wayd Bailey and his talented team delivered four courses farmed, foraged, reared and reeled from our local soil and waterways.
From seared Mooloolaba Prawn to full-bodied 2GR Wagyu Sirloin to native bunya nut, fig and rosella; each dish was expertly paired with four pinot wines.
We just can’t stop thinking about that succulent, seared Yellowfin Tuna!
Between every serving, podcaster and MC John Caruso spoke with four fascinating guests from our podcast, Everyone Has a Story: Conversations from the Sunshine Coast and Noosa.
Director of Comiskey Group and developer of The Doonan Rob Comiskey, Founder of OzHarvest Sunshine Coast & Gympie Michele Lipner OAM; international DJ DÉ SAINT and Hot 91’s Sam Coward shared their colourful stories before coming together for an entertaining and inspiring panel discussion.
As we heard the panellists’ tales of trajectory-altering experiences and self-made success, so too did we discover the lives of those at our tables!
We raised $400 to donate to OzHarvest and the volunteers sold a record-breaking 40 Sunny Coast Eats cookbooks – which also meant that 40 cookbooks would be donated to clients in need.
The event was homegrown in every sense of the word – one that coaxed our palates to the paddock and our local communities to each other!