February 22, 2019
Foodie Trail: Foodie favourites
The Sunshine Coast has become a foodie mecca, with seasoned establishments setting the bar for some new kids on the block. We take a look at some of the region’s favourites.
Vanilla bean panna cotta
Traditional cold set vanilla custard with mixed berry compote and strawberry gelato
With over 25 years at the forefront of the hospitality industry, All’ Antica offers some of the best Italian cuisine on the Sunshine Coast – the perfect place to celebrate Valentine’s Day. The fully licensed restaurant boasts traditional dishes, all created from the best local produce and imported ingredients from Italy.
All’ Antica
3/115 Point Cartwright Drive, Buddina
Phone: 5444 0988
allantica.com.au
2018 winner of Australian Good Food Guide Best Italian Restaurant Sunshine Coast
Eggs benny
Poached free range eggs on potato rosti, pulled beef, fresh baby spinach and chipotle infused hollandaise
La Finca is a continuation of The Colombian Coffee Co. project which started in 2014, and is about strong community bonds, quality and authenticity – some of the core values of the Colombian farmers who grow their coffee. Newly open in the refurbished Wharf precinct in Mooloolaba, it is open seven days a week from 6am to 3pm.
La Finca
23/123 Parkyn Parade, Mooloolaba
Phone: 5444 4258
lafincamooloolaba.com.au
Loaded smashed avo
Sourdough bread with heirloom tomatoes, grilled halloumi, grilled mexican chorizo and corn salsa with chipotle mayo and lime
Since opening in 2015, the Sunny Coast has had a big decision to make – #superjunk or #superfood? Whether it’s an obsession with super-sized acai bowls, over-the-top waffles and shakes, or salads loaded with all the good stuff, Decisions is a popular hang for every man and their dog (yes, they even have tasty treats for your four-legged fur friends).
Decisions
10 Capital Place, Birtinya
decisionscafe.com.au
Chili crab spaghetti
Confit chili, garlic, cherry tomatoes, capers, shallots, spinach, gremolata king prawn
Inspired by the local produce of our region, Bistro C’s menus showcase the changing seasons in carefully created dishes including perennial favourites such as locally-caught fish and oysters, and signature dishes including caramelised pork belly and coconut chicken salad. Overlooking Noosa’s Laguna Bay, Bistro C is a favourite among Sunshine Coast locals and tourists alike, who bask in the ambience of the beachside location (and delicious food of course).
Bistro C Restaurant & Bar
49 Hastings Street, Noosa Heads
Phone: 5447 2855
bistroc.com.au
Pan seared duck
Pan seared duck, fried Sichuan style long beans, lychee, scallop braised cabbage, tamarind and hoi sin sauce
Dining at The Tamarind is a cross-border Asian dining experience with a Thai heart. Having earned an enviable reputation on the Sunshine Coast for Asian cuisine, The Tamarind has been awarded one Chef Hat in the 2018 National Good Food Guide, recognised for effortlessly combining sweet, sour and spicy flavours with fresh local produce. Whether you opt to indulge in the Chef’s Selection degustation, seasonal dishes including the pan seared duck, or pick and choose your own culinary adventure, one thing is for certain, the flavours will be truly exquisite.
The Tamarind
88 Obi Lane South, Maleny
Phone: 1300 311 429
spicersretreats.com/restaurants/the-tamarind/
2015 Grosset ‘Nereus’ Shiraz, Nero d’Avola Clare Valley, South Australia 
Black, brooding and dark berry aromatics best describes the velvety texture of this Shiraz, sourced directly from the winemaker for you to enjoy with your Italian cuisine at Bella Venezia.
Grosset Wines are an independently owned winery situated in the historic township of Auburn in South Australia’s Clare Valley. There are four estate-owned vineyards; each is located in higher altitude country just north of the winery and are certified organic. All of the fruit is hand-picked and processed through the organically certified winery at Auburn.
Fascinated by the art of blending, Jeff Grosset has trialled shiraz-based wines for years. This drop was fermented with just a small amount of Nero d’Avola which adds a touch of perfume and freshness. Cropped at up to seven tonnes to the acre, it spent 18 months in the barrel being matured in French oak (35% new barrique), with only 3,200 bottles produced.
This elegant wine remains a distinctively cool Clare Shiraz blend and is very different from the popular style of warm climate Australian shiraz. Initial aromas are savoury, both in its fruit and the general feel of the wine and there’s a
dry gentle grip on the
finish, which reflects the overall impact.
Representing great value, this subtle and complex, medium-bodied wine delivers wild blackberry and bramble flavours, offering a good weight and restrained power. It’s neatly balanced, ripe with fine, supple tannins and is nicely paired with rich beef or lamb or shared over a nice cheese board at Bella Venezia.
