Tasty Trio at Dee Den

Image source: Contributed

When Hello Sunshine Magazine joins forces with the deliciously different Dee Den and superb spirits of Sunshine & Sons, you know we’re cooking up something special! Deb Caruso teases and tempts with the latest event that is sure to sell out.

You know when something is so good that you just can’t get enough? That’s how we feel about Dee Den’s divine dishes that takes all the freshness and flavours of Asian cuisine to the next level. It’s also how we feel about the delicious drops from local distillers, Sunshine & Sons. 

It’s not just the flavours we love about these local businesses but their attitude and approach is in line with our key values of Savvy! Surprising! and Spirited! 

Dee Den owners Jeremy Khoo and Head Chef Mike Meesuwan make no secret of their mission to be ‘recklessly creative’ with tasty twists on old favourites to deliver delicious Modern Asian food that’s just a little different. 

They have fun with the menu, the cocktails and invite guests to celebrate any occasion in their light-filled and leafy Buderim venue that has the character of an iconic Queenslander and the comforts of home.

Sharing the spirit for reckless creativity are the boys from Sunshine & Sons whose love and understanding of the Sunshine Coast landscape is infused in every award-winning drop of their spirit range. 

Distilled with bespoke Woombye Water, filtered through volcanic rocks harvested from local headlands and artfully executed into creative cocktails, it’s no wonder Sunshine & Sons now play on a national stage. And play they do. The team love to create special moments and cocktails that bring the Sunshine Coast spirit to life.

Being a glutton for good times, we’re excited to celebrate these two powerhouse businesses for a very special lunch event that is sure to sell-out. 

Something Different’ will feature a banquet bursting with playful Asian flavours and reckless creativity. 

While the full menu is still in creation, expect local stars to shine such as Fable’s Mushroom Meat and fresh seafood from Daniel Street Fish Market. See a TEASER of the first draft menu below!

Spirits from Sunshine & Sons will be incorporated into the food as well as being perfectly presented in three bespoke cocktails that will be specially-created for the event that promises to be brilliant and never boring! 

Don’t miss the chance to be part of something different! Book now!



We’ve invited more local change-makers and local legends to deliver a thought-provoking and sense-stirring experience in The Doonan’s sprawling gardens and dining spaces for  Podcast & Pinot as part of The Curated Plate.

As we celebrate homegrown food and heartfelt hospitality in the newly opened multi-purpose venue, MC and podcaster John Caruso will head a panel of fascinating guest speakers including:

  • International DJ Superstar and creator of ARIA Chart topper Good Girl GoneDÉ SAINT
  • Actor and radio star Sam Coward
  • OzHarvest Sunshine Coast founder and coordinator, co-author and creator of SunnyCoast Eats and Sunshine Coast’s Citizen of the Year Michele Lipner
  • Rob Comiskey, Director of Comiskey Group, the family-owned development company behind The Doonan as well as multi-award-winning venues including Eatons Hill Hotel and Sandstone Point Hotel.

Indulge in a specially-designed menu by Head Chef Wayd Bailey featuring local produce and matched with the finest drops of Pinot, from sparkling wines to pinot gris and our favourite, pinot noir.

The event will raise much-needed funds to support OzHarvest’s vital work in rescuing food waste to help feed our community in need.

Last year’s event was a sell-out success and this year’s promises to be even more special with a few surprises in store!

As we embark on this sensory adventure during the winter months, we’ll find connection at the root of every experience – to the food we put in our bodies, the environments where it flourishes and the communities who produce and prepare it.

Find out more and book your seat HERE

Visit www.thecuratedplate.com.au for program announcements and ticketing.


Join us for ‘Something Different’ – an exclusive banquet of reckless creativity featuring Dee Den’s signature Asian flavours perfectly matched with Sunshine & Son’s creative cocktails. 

This magical marriage of flavours will showcase what these powerhouse local businesses can bring to the table! We’ve had the first look at the deliciously different menu for our upcoming lunch and while the teams are refining the final offer, here are some tasty tempters sure to whet your appetite!


First Course

Spanner Crab Betel Leaf
Grapefruit, green apples, lychee, chilli jam dressing, shallot, lime leaves, peanuts, toasted coconut

Sashimi Hokkaido Scallop
Longan, ginger, kaffir lime leaves, finger lime, Thai herb, green oil, lemon aspen powder, sesame vinaigrette

Fable Mushroom Crackers
Crispy wonton skin, cucumber, shallot, coriander, pickled chilli, lychee, house-made hoisin sauce

Paired Cocktail: Tongue Tied G&T
Sunshine & Sons Barrel Aged Gin, Silver Tongue Foods’ orange spiced preserve, Indian tonic water

Second Course

Sticky Pork Belly Salad
Gochujang chilli caramel, pickled daikon, red apples, Konnyaku noodles, Asian herbs, crispy shallot, cacao powder

Slow-Cooked Angus Beef Cheek Massaman
W/ sweet potato, almond, coconut

Thai Herbed Grilled Chicken
Spiced sun-dried tomato, roasted kohlrabi, pickled fennel, basil, chipotle salt, fried shredded potato

Jasmine Rice

Paired Cocktail: Jungle Bird
Nil Desperandum Botanical Rum, Autonomy amaro liqueur, pineapple, lime, demerara syrup


Coconut Sorbet

Paired Cocktail: Lemon Cheesecake
Sunshine & Sons Original Vodka, lemon, vanilla, cream, brûlée brown sugar

When: Thursday, 25 May, 11:30am-2:30pm

Price: $89 per person

Includes a three-course banquet (consisting of eight menu items) paired with three Sunshine & Sons cocktails! Menu still being finalised!



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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