Podcast + Pinot at The Curated Plate

Image source: Contributed

Last year’s sell-out event is back! Deb Caruso previews the delectable delights we’re dishing up for Podcast + Pinot 2023.

There’s no denying that Hello Sunshine Magazine loves local flavours and creations, particularly when it comes to the abundant food and drinks on offer on the Sunshine Coast. 

Last year, we brought our Everyone Has a Story: Conversations from the Sunshine Coast and Noosa podcast to life with the sell-out Podcast and Pinot at Market Bistro as part of The Curated (side) Plate. 

This year, we welcome four new podcast panellists at the Coast’s hottest new venue, The Doonan.

Hear from Rob Comiskey of the family-owned Comiskey Group, developers of The Doonan and multi-award-winning venues including  Sandstone Point Hotel and Eatons Hill Hotel; Actor, comedian and radio star Sam Coward; global DJ Superstar and ARIA chart topper DÉ SAINT; and OzHarvest Sunshine Coast founder, Sunshine Coast Citizen of the Year and recipient of a 2023 Australian Order of Australia Medal, Michele Lipner OAM.

Hosted by our podcast interviewer and former radio personality John Caruso, the event promises to be entertaining, inspirational and insightful – and raise some much-needed funds for OzHarvest. 

The Doonan Head Chef Wayd Bailey has embraced the opportunity to create a bespoke menu for Podcast + Pinot that truly showcases the local flavours.

Originally training with French chef Jean Marc Pollet at Peppers Hotel Group in Port Stephens, Wayd learnt the art of fine dining cooking for A-listers before moving to Noosa as Sous Chef for Berardo’s on the Beach, followed by  Berardo’s Noosa and working at Noosa Food & Wine Festival. He has run a cooking school at Belmondos in Rene St and worked as Head Chef at Miss Moneypenny’s; Executive Chef for the Solbar Group including Piano Bar and La Canteena; and has been part of the Tony Kelly group on venues including Saltwater. Wayd says the food direction at The Doonan has always been on regional food and doing justice to the architecture, landscape and flavours of the area.

Supported by a team with heritages from the likes of Thomas Corner Eatery and Bistro C and including well-known Noosa chef Glenn Bowman, Wayd said the opportunity to create a bespoke menu was very appealing.  

“We have so much respect for the local produce and for local producers so are very excited to present a special menu that will let the local flavours shine in a creative and engaging way,” he said.

Some of Wayd’s favourite local ingredients that might star include Mooloolaba Prawns, Yellowfin Tuna, Bendele Farm duck, 9-score Gina Rinehart Wagyu beef, Noosa Reds, Kenilworth Truffle Brie, Urban Valley Mushrooms, Pomona Honey and natives such as Bunya Nut and Rosella. 

So, four courses of outstanding dishes expertly and passionately prepared by one of the region’s best chefs and starring local produce; matched with a premium range of pinot wines and entertaining and engaging guest speakers in an iconic venue – what more could you want?

THE MENU

Prawn & Tomato Consomme | GF DF
Seared Mooloolaba Prawn, Noosa red tomato consommé, basil, olive oil
Vegan Option: Noosa Reds tomato consommé, pepquinos, olive, basil, olive oil, garlic chive | GF

Tar & Roses Pinot Grigio – Victoria

Suppliers: Mooloolah River Fisheries, Noosa Reds

Seared Tuna | GFO DF
Local Export grade Seared Yellow fin tuna, apple, daikon, cress, truffle, vinaigrette
Vegan option: Silken tofu, nashi, daikon, cress, truffle, aged soy | GF

Dal Zotto Pinot Bianco – King Valley, Victoria

Suppliers: Mooloolah River Fisheries, Suncoast Fresh

Wagyu with Natives | GF DF
2GR Wagyu MB8+ Sirloin, fermented bunya nut, scorched onion, rosella
Vegan Option: Potato galette, fermented bunya nut, scorched onion, rosella | GF

Craggy Range Martinborough Pinot Noir, Martinborough – New Zealand

Suppliers: 2GR Wagyu

Truffle Brie with Fig Cigars | GF
Woombye Truffle brie & Bundaberg fig cigars, Pomona honey, Yandina macadamia
Vegan Option: Glazed figs, Macadamia, sorbet | GF

Giant Steps Yarra Valley Pinot Noir Rose, Yarra Valley, Victoria

Suppliers: Woombye Cheese, Suncoast Fresh, Nutworks Yandina

WHERE: Friday 4 August, 11.30am-2.30pm
WHEN: The Doonan, 6 Beddington Road, Doonan
TICKETS: $165pp + BF

About the Author /

[email protected]

Deb has 25+ years' experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit clients. She is passionate about Noosa and is an active member of her community, providing PR to Slow Food Noosa and other clients. Her passion lies in working with small businesses to help them succeed. She is planning to release the Tastes of Noosa cookbook with Matt Golinski in 2019.

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