Intrigue and indulgence

March 31, 2017

Intrigue and indulgence

In a day and age where foodies are constantly chasing the next ‘thing’ – weird and wild combinations and big and bold flavours, new dining experiences are being conjured up to surprise and delight their guests.

“Tonight’s Secret Foodies Land and Sea event will be at 10/203 Gympie Terrace, Noosaville QLD. See you there at 7pm.”

I quickly searched the address to find out where this evening’s dinner date will be – up until now, two hours before the event, the location has been kept a secret from all guests, with the exception it will be in Noosa.

As we arrived at Whisky Boy, glittered masks were on each table for everyone to wear, continuing the theme of mystery and intrigue well into the night – and what a night we had!

Along with indulging in the five-course degustation with matching wines, we were also introduced to the head chef of Whisky Boy, Geoffroy Marcq, who talked us through the inspiration for each course and how he incorporated the overarching theme of Land and Sea into each meal, and reassured us it would not be your standard ‘surf and turf’ mashups.

We even needed a demonstration on how to finish the first course!

The bone marrow croquette with crispy shrimp served with a smoked house made caesar (which, for all who were brave enough, was to be consumed by shooting it down the hollowed-out bone as a luge).

The second course of crispy chicken wings, seaweed crackling, Avruga caviar and samphire was a delicious surprise, particularly the seaweed crackling which was reminiscent of crispy prawn crackers.

For the third course, we dined on slow cooked pork belly, grapefruit supreme, house made labne, prawns and radish – a perfect marriage of salty, sweet and sour.

The fourth course was a sensory overload – from the succulent glisten of the confit short rib, to the smoky aroma of the smoked mussel and smoked garlic puree, the crunch of the puff pastry, and the juicy local Noosa oyster mushrooms.

Capping off the degustation was a digestif of whey sorbet and sichuan meringue. Simple, clean perfection.

The clock strikes 11pm and our magical evening comes to a close, as I take a final sip of wine and sweep the glitter from my now-unmasked face.

To find out where the next event is, visit secretfoodies.com.au

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