ood & Wine Book - Noosa Real Estate - Dowling and Neylan

5 th
Anniversary

welcome...
to the fifth Celebration of Australian Food & Wine – Noosa Style!
We’re proud of Australia’s position on the world’s culinary stage, and this festival is all about
promoting our home-grown talent and fabulous produce in a unique atmosphere.
Noosa, one of Australia’s pre-eminent regional food destinations, is an ideal location for this
grassroots, interactive event. Noosa’s beautiful natural environment – the bountiful hinterland,
teeming river, breathtaking beaches and stunning coastline – as well as its myriad
accommodation choices, cafes, restaurants and shopping, means the Celebration of Australian
Food & Wine – Noosa Style has something to please every palate.
So come and mingle with Australia’s acclaimed chefs, winemakers, food writers and
restaurateurs, meet the rising stars, take a cooking class, join a food trail, taste amazing food
and wine, sit in on cooking demonstrations, debate hot topics with the professionals, compare
delicious offerings from local restaurants and sample some of Australia’s finest wines.
Stroll the Grand Marquee among the culinary stalls and Queensland wine exhibits or simply sit
back, sip, sup and enjoy the great sounds of James Morrison, Deni and Marcia Hines and a
variety of other great live acts. Whatever whets your appetite, make sure you share in this unique
weekend of fine food, wine and warm Noosa hospitality.
We are especially indebted to all our sponsors, and the many chefs who have joined us over the
years, for without them, this festival would not have been able to continue to grow bigger,
brighter and better each year.
Special thanks must go to Trudi Jenkins, Editor-in-Chief of Vogue Entertaining + Travel and
delicious. magazines, and her dedicated teams for their ongoing support and participation.
They are a foundation stone of the Celebration of Australian Food & Wine – Noosa Style!
Enjoy!
The Organising Committee
contents
friday
■ Celebrity Chefs’ Cooking Classes with Lunch 2
■ Noosa Food Trails with Lunch 3
■ Welcome Cocktail Party 3
■ Guest Chefs at Noosa Restaurants 4
■ The Great Australian Degustation 1 5
saturday
■ Food Tastings, Wine Tastings and Entertainment 6
■ Culinary Exhibition 6
■ Celebrity Chefs’ Cooking Demonstrations 7
■ Queensland Wine Expo and Celebration Awards 8
■ The Great Australian Degustation 2 9
sunday
■ Live Concert and Great Aussie Picnic 10
■ Hot Seats 11
■ Guest Chefs at Noosa Restaurants 12
■ The Great Australian Degustation 3 13
contributors
■ Celebrity Chefs, Winemakers and Media 14
sponsors
■ Our Sponsors 22
ticket prices
■ A summary of event pricing and booking details 25
For ticket bookings at all venues or more information
call (07) 5455 4455
Online bookings and full program details at:
www.celebrationofaustralianfoodandwine.com
The Australian Celebration of Food & Wine supports the
Government initiative of Responsible Service of Alcohol.
1

Settler’s Cove - A Celebration of Australian Food & Wine . . . . . .
Noosa style!
friday may 16 daytime events daytime events friday may 16
Celebrity Chefs’ Cooking Classes with Lunch
A food lover’s dream come true! Join some of Australia’s leading chefs for cooking classes
as they prepare lunch. Then comes the best part – where you sit down, relax and chat with
the chef while you enjoy your perfect meal. Sponsored by Vogue Entertaining + Travel.
When & Where:
11am & 2pm
Under the Grand Marquee, Lions Park
Choose from one of the following eight chefs:
11am to 1pm
Session 101 Matthew Kemp Restaurant Balzac
Session 102 George Calombaris The Press Club
Session 103 Geoff Lindsay Pearl
Session 104 Kym Machin Urbane
2pm to 4pm
Session 105 Matt McConnell Bar Lourinhã
Noosa Food Trail Visits and Lunch
Experience some of Australia’s freshest produce at its source, with lunch prepared by some
of 
our leading chefs. There will be two separate trails hosted by delicious. magazine.
When and Where
Departing from the Grand Marquee, Lions Park
Two separate choices on the Noosa Food Trail
Session 109 Asian Food Trail – 11:45am to 4:30pm
Travel by bus to the magnificent Noosa hinterland for a great day at Garnisha Spice Farm.
View the lushly growing produce, watch it being prepared and enjoy a sumptuous Asian
banquet created by Cheong Liew and Martin Boetz, accompanied by a glass or two of
wine. 
Top off this trail with some delightful sweet treats at the new Belmondo’s Fresh
Food Market in Noosaville.
Session 110 Seafood Afloat Trail – 12.30pm to 4.30pm
Cruise up the tranquil Noosa River aboard the MV Catalina. Call in at the dock of Spanner
Crabs Noosa and learn about crab harvesting. Have our professional ‘fisho’s’ jump
aboard for demonstrations of crab picking, oyster shucking, fish cleaning and filleting.
Indulge in a succulent seafood luncheon prepared by Serge Dansereau and 
David Pugh,
accompanied by a glass or two of wine as you meander back down the river.
Session 106 Nick Holloway Nu Nu
Session 107 Philip Johnson E’cco
Session 108 David Coomer Star Anise
Cost:
$95 per person - Includes apron, recipes,
cooking class with lunch and two glasses of wine.
Also includes invitation to attend the exclusive
Welcome Cocktail Party.
Bookings 07 5455 4455
sponsored by:
Both Food Trails end in spectacular style at the Welcome Cocktail Party.
Cost: $145 per person. Lunch with matching wines, plus an invitation to 
attend the
exclusive Welcome Cocktail Party. Bookings (07) 5455 4455
sponsored by:
Welcome Cocktail Party
When and Where
4.30pm to 7pm Under the Grand Marquee, Lions Park
By invitation only. An exclusive cocktail party with entertainment
to welcome our event celebrities, sponsors, cooking class
and 
food trail participants and Celebration Gold Pass Holders.
2 3

Settler’s Cove - A Celebration of Australian Food & Wine . . . . . .
Noosa style!
friday may 16 evening events evening events friday may 16
Guest Chefs at Noosa Restaurants
Enjoy sumptuous food prepared by a guest chef as they team up with some of Noosa’s finest.
When and Where
Session 111 Becco (Melbourne) at Ma’ Mensa
7pm
Liz Egan and Belinda Tuckwell. ‘3 Little Pigs’. Belinda and Liz 
go
snout to snout on who can excite most with the best ‘piggy’ dishes.
Session 112 Pearl (Melbourne) at River House
7pm
Geoff Lindsay and David Rayner. ‘River of Pearls’ will celebrate the
longstanding Victoria-Noosa relationship with a glamorous menu
designed around regional produce.
Session 113 The Press Club (Melbourne) at Season
7pm
George Calombaris and Andrew Tomlin make waves 
with a chic
fusion of fresh tastes. Modern Greek meets 
modern Australian
overlooking beautiful Laguna Bay.
Session 114 Restaurant Balzac (Sydney) at Alegria
7pm
Matthew Kemp and Glenn Bowman. The best of French and Spanish
techniques, flavours and traditions combine as these two passionate
chefs cook up a French Flamenco! Share tables and fun.
Cost $85 per person includes welcome drink. Bookings (07) 5455 4455
Additional beverages available for purchase.
Great Australian Degustation 1
Enjoy a breathtaking seven-course degustation prepared by leading Australian chefs
and matched with some of the country’s outstanding wines.
When & Where
Session 115
6:30pm
Hosted by:
Chefs include:
Cost
berardo’s restaurant & bar
Vogue Entertaining + Travel
David Coomer – Star Anise (Perth)
Tony Kelly – The Wine Bar Restaurant (Maroochydore)
Brent Savage – Bentley Restaurant & Bar (Sydney)
Frank Camorra – MoVida (Melbourne)
Kym Machin – Urbane (Brisbane)
Ben Shewry – Attica (Melbourne)
Nick Holloway – Nu Nu (Palm Cove)
$275 per person. Seven-course degustation with matching wines.
Bookings (07) 5455 4455
sponsored by:
4
5

Settler’s Cove - A Celebration of Australian Food & Wine. . . . . .
Noosa style!
Celebrity Chefs’ Cooking Demos
Enjoy cooking demonstrations by some of Australia’s leading chefs.
Hosted by delicious.
saturday may 17
daytime events
When and Where
Demonstrations commence at 10.15am
Grand Marquee, Lions Park
sponsored by:
Celebration of Australian Food & Wine Day
A fun-filled day for food and wine lovers, featuring cooking demonstrations, 
food tastings
from Noosa’s leading restaurants, wine tastings from some of Australia’s 
best vineyards,
plus an exciting culinary exhibition and live entertainment.
When and Where
10am to 4.30pm
Grand Marquee, Lions Park
Culinary Exhibition
A feast for the senses – an inspiring collection of award-winning and newly released
gourmet food products from around Australia, plus cookware, books and appliances.
Live Entertainment
12.15pm to 1.45pm Big Stage, Lions Park
Queensland Wine Expo
Details on page 8.
sponsored by:
presented by:
Demonstration Area 1
Cooking with Steam Ovens
Kleenmaid Chefs
New and Exciting delicious. Recipes
Vali Little
Let’s Talk Pork
Matthew Kemp and David Rayner
‘New’ Contemporary Australian
George Calombaris and Geoff Lindsay
Buon Giorno – Konichiwa
Belinda Tuckwell and Shinichi Maeda
Yin and Yang
Cheong Liew and David Pugh
Victoria on a Plate
Michael Ryan and Ben Shewry
Tapas and Tastes
Frank Camorra and Matthew Moran
Demonstration Area 2
Sunshine Coast Classics
Tony Kelly and Mark Wohner
New Techniques
Kym Machin and Brent Savage
Coast to Coast
David Coomer and Philip Johnson
Show Us Your Salmon
Shane Bailey and Dave O’Sullivan
Heat of the Moment
Serge Dansereau and Nick Holloway
Sugar and Spice
Liz Egan and Andrew McConnell
Flirting with Food
Matt McConnell and Martin Boetz
Easy Entertaining
Alex Kearns and Daniel Mosedale
Food & Wine Tastings
Indulge in food tastings prepared by Noosa’s leading restaurants while savouring 
the
latest releases from Australia’s leading winemakers. A truly unique experience!
Daniel Mosedale - Blue Angel
Tony Kelly - The Wine Bar Restaurant
Michelle Gordon-Smith - Humid
David Rayner - River House
Shinichi Maeda - Wasabi
Shane Bailey - berardo’s bistro
Andrew Tomlin - Season
Belinda Tuckwell - Ma’Mensa
Scott Freund - Cato’s at Sheraton
Paul van Hamond - Parc Food
Jamie Lethborg - Lindoni’s
Ross Brodie - Rococo
Marc Wohner - Ricky’s River Bar & Restaurant
Cost includes admission to: Culinary Exhibition, Food and Wine Tastings,
Celebrity Chefs’ Cooking Demos, plus Live Entertainment.
Session 116 $30 Adults General Admission
Session 117 $45 Adults General Admission + 3 tickets for food OR wine
Session 118 $95 Adults General Admission + 7 tickets for food OR wine,
plus preferential seating at cooking demonstrations and concert
Session 150 $195 Weekend Gold Pass (See ticket price page for details)
Session 119 $10 Children under 13 (under 4 free) General Admission
Additional tasting tickets available for purchase on the day: $6 per food; $6 per glass
Bookings: (07) 5455 4455. Limited tickets available at the door. Don’t miss out!
6 7

Settler’s Cove - A Celebration of Australian Food & Wine. . . . . .
Noosa style!
saturday may 17 daytime events evening events saturday may 17
Queensland Wine Expo and
Celebration Awards
When and Where
10am to 4pm Queensland Wine Expo Annex
Under The Grand Marquee, Lions Park
To celebrate the positive growth and achievements of the Queensland wine industry
in recent years, a dedicated marquee will showcase a selection of ‘Top of The Crop’
Queensland Wines. Winemakers and vignerons will be on hand to guide you through
tastings of some of their finest drops.
The Celebration Awards will be judged by a panel of eminent Australian wine
and food professionals for the Best White Wine and Best Red Wine.
A People’s Choice award will be judged over the Saturday and Sunday
forBest White Wine and Best Red Wine.
The Celebration Awards and The People’s Choice Awards
will be announced on Sunday afternoon.
Admission to annex: 2 tasting tickets for 14 wine tastings,
plus complimentary tastings of Queensland produce.
Great Australian Degustation 2
Enjoy a breathtaking seven-course degustation prepared by leading Australian 
chefs
and matched with some of the country’s outstanding wines.
When and Where
Session 120
6:30pm
Hosted by:
Chefs include
Cost
berardo’s restaurant & bar
Vogue Entertaining + Travel
Meyjitte Boughenout – Absynthe (Gold Coast)
George Calombaris – The Press Club (Melbourne)
David Pugh – Restaurant Two (Brisbane)
Geoff Lindsay – Pearl (Melbourne)
Matthew Moran – Aria (Sydney)
Matthew Kemp – Balzac (Sydney)
Michael Ryan – Range (Myrtleford)
$275 per person. Seven-course degustation with matching wines.
Bookings (07) 5455 4455
Featuring Queensland wineries:
Summit Estate Ballandean Estate Robert Channon
Boireann Ravens Croft Wines Witches Falls
Symphony Hill Lucas Estate Mount Tamborine
Bungawarra Wines Barambah Jimbour Station
Sirromet
Clovely Estate
sponsored by:
sponsored by:
8 9

Settler’s Cove - A Celebration of Australian Food & Wine. . . . . .
Noosa style!
sunday may 18
daytime events
daytime events sunday may 18
Great Aussie Picnic & Live Concert
When and Where
11am to 4.30pm
10
Lions Park, Noosa Heads
Enjoy a fun-filled day of food, wine and music at the
Great Aussie Picnic & Live Concert, starring Australia’s
‘King of Jazz’, James Morrison teaming up with the
sensational Deni Hines.
Followed by the incomparable Marcia Hines
with her amazing band.
Sip and see if you agree with the Judges’ Celebration 
Awards
for the Queensland Wine Expo. 
Make yourselection for
The People’s Choice Awards.
Join Australia’s top restaurant reviewers as they prepare
great 
picnic dishes, and enjoy your chance to critique the critics,
with a fun afternoon voting for The People’s Choice Award
and Chef’s Award.
The line up of critics will include:
Lizzie Loel
Courier Mail (Brisbane)
Tony Love
The Advertiser (Adelaide)
Matt Preston Vogue Entertaining + Travel (National)
Simon Thomsen The Sydney Morning Herald (Sydney)
Graeme Blundell The Australian (National)
The Great Aussie Picnic will showcase new-release 
wines fromsome
of Australia’s best winemakers, 
plus the live concert, the Queensland
Wine Expo and Celebration Awards and 
the lively Hot Seats sessions.
The Great Aussie Picnic & Live Concert promises to be a
great day of food, wine, fun and entertainment for all!
Marcia Hines
Deni Hines &
James Morrison
sponsored by:
Hot Seats
Sit with some of the industry’s media, chefs, winemakers and
wine producers for small, interactive chats on food and wine.
Area 1 – Food
Moderators – Simon Marnie & Matt Preston
Evolution of Australian ‘Cuisine’
Cheong Liew, Philip Johnson,
David Pugh, Serge Dansereau,
Andrew McConnell
2008 Trends and Reviews
Tony Love, Lizzie Loel, Matt Preston,
Simon Thomsen, Graeme Blundell
Molecular Gastronomy
Kym Machin, George Calombaris,
Ben Shewry, Brent Savage, Liz Egan
Celebration Of Australian Food and Wine –
five years on... feeding the masses
Martin Boetz, Geoff Lindsay,
Prue Henschke, John MacDonald,
Simon Marnie, Fiona Donnelly
Area 2 – Wine
sponsored by:
Admission: 1 tasting ticket per topic (includes wine tastings)
Alternative Varietals – Queensland’s Future
M.C. – Ken Gargett and Tony Harper, with 
Rick
Kinzbrunner, Stephen Henschke, Peter Forrestal,
Huon Hooke and Queensland winemakers
Tastes of Australian Chardonnay
M.C. – Peter Forrestal, with Ken Gargett,
Bob Cartwright, Rick Kinzbrunner, Andrew Fleming
Tastes of Australian Pinot Noir
M.C. – Greg Duncan Powell, with Gordon Gebbie,
Garry Hounsell, Richard Austin, Ian Marks,
Leanne De Bortoli, Steve Webber
Tastes of Australian Shiraz
M.C. – Huon Hooke, with Andrew Margan,
Stephen Henschke, 
Jane Ferrari, Scott Collett,
Darren Cosgrove, Darren Jahn
Cost includes admission to Great Aussie Picnic,
Live Concert and Culinary Exhibitions
Session 121 $35 Adults General Admission
Session 122 $55 Adults General Admission + 4 tickets for food OR wine
Session 123 $110 Adults General Admission + 7 tickets for food OR wine
plus preferential seating at concert
Session 150 $195 Weekend Gold Pass (see ticket price page for details)
Session 124 $10 Children under 13 (four and under free) General Admission.
Additional tasting tickets available for purchase on the day: $6 per food; $6 per glass
Bookings: (07) 5455 4455. Limited tickets available at the door. Don’t miss out!
11

Settler’s Cove - A Celebration of Australian Food & Wine. . . . . .
Noosa style!
sunday may 18 evening events evening events sunday may 18
Guest Chefs at Noosa Restaurants
Enjoy fabulous food prepared by a guest celebrity chef as they team up with some 
of
Noosa’s finest.
When and Where
Session 125 Range (Myrtleford) at Blue Angel
6.30pm
Michael Ryan and Daniel Mosedale present ‘Earth to Sea’ – the best
of local regional produce 
fromcountry Victoria and coastal Noosa.
Four-course dinner and welcome drink.
$85 per person.
Session 126
6.30pm
Nu Nu (Palm Cove) at Humid
Nick Holloway and Michelle Gordon-Smith present ‘Beach to 
Beach’
– an exciting blend of Queensland coastal cuisine.
Five-course dinner and welcome drink.
$85 per person.
Session 127 Icebergs DRB (Sydney) and Rockpool (fish) (Sydney) at Wasabi
6.30pm Robert Marchetti, Neil Perry and Shinichi Maeda.
Wind down your weekend with canapes by the trio, hourly cocktails
by Alex Marchetti and sounds by the incomparable Maurice Terzini.
$100 per person.
Session 128
7.00pm
MoVida (Melbourne) at Ricky’s River Bar + Restaurant
Frank Camorra and Marc Wohner kick up their heels with a
‘Spanish Fiesta’. Join them for a sumptuous tapas feast, 
wines, beer
and a delicious sangria accompanied by lively 
Spanish musicians.
$100 per person.
Bookings (07) 5455 4455
Great Australian Degustation 3
Enjoy a breathtaking eight-course degustation prepared by leading Australian chefs and
matched with some of the country’s legendary wines.
When and Where
Session 129
6:30pm
berardo’s restaurant & bar
Hosted by: Vogue Entertaining + Travel
Chefs include:
Cost:
Martin Boetz – Longrain (Sydney)
Cheong Liew – The Grange (Adelaide)
Liz Egan - Becco (Melbourne)
Serge Dansereau – The Bathers’ Pavillion (Sydney)
Matthew McConnell – Bar Lourinhã (Melbourne)
Philip Johnson – E’cco (Brisbane)
Andrew McConnell – Three, One, Two (Melbourne),
Alex Kearns – Glebe Point Diner (Sydney)
$275 per person. Eight-course degustation with matching wines.
Bookings (07) 5455 4455
sponsored by:
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contributors
contributors
Richard Austin
Against a background of the
region’s history, and a growing
undertanding of an extraordinary
site, Richard creates a portfolio
of styles that emphasises
Geelong’s cool-climate flavour
and grace. Pinot noir is the
essence of Austins.
Glenn Bowman
Chef and restaurateur of
Sunshine Beach’s highly
acclaimed Alegria Restaurant,
and formerly at Sydney’s
Centennial Hotel and The Edge
restaurant, Glenn has brought
great ideas and food to Noosa.
Scott Collett
Scott is Woodstock Wine and
aims to capture the essence of
McLaren Vale with absolute
integrity. He applies attention
to detail at every step of the
way, from growing the grapes
right to the point when the
wine is poured.
Fiona Donnelly
Fiona is editor of Good Life, the
Courier-Mail’s popular weekly
food, wine and dining lift-out.
She also contributes as
Brisbane correspondent to a
variety of publications.
Shane Bailey
Head chef at award-winning
berardo’s on the beach, Shane’s
passion for fresh seafood and
local produce on the menu
makes his food the perfect
match for the fantastic views of
Noosa’s Main Beach.
Ross Brodie
Chef at Rococo, Hastings
Street, Noosa, Ross is happily
marrying old world experience
with new world produce and
coastal flavours.
David Coomer
Chef and owner of Perth’s 
Star
Anise, David’s innovative,
award-winning cuisine has
gained international acclaim
since the restaurant opened its
doors in 1998.
Greg Duncan Powell
Wine and drinks editor for Vogue
Entertaining + Travel, Greg has
been writing books and magazine
features on the subject of wine for
almost half his life. His most recent
book is The Pig, the Olive & the
Squid, an exploration of some of
the staple ingredients in cooking.
Graeme Blundell
A well-known stage and
television actor, Graeme is also a
senior writer for The Weekend
Australian, specialising in
television, books and the arts,
and a contributor to its Travel &
Indulgence section.
Frank Camorra
At MoVida, Frank Camorra brings
the taste of his native homeland
to Melbourne. He’s passionate
about the Spanish cuisine.
MoVida was recently awarded
Best Spanish Restaurant by the
Lifestyle Channel. He is consultant
chef to Depot in Brisbane.
Darren Cosgrove
After working for nearly 18
years with Yalumba, five of
which were recently spent in
the US, Darren maintains a
passion and commitment
for all things wine and food.
Liz Egan
Liz grew up surrounded by wine
and food on Wantirna Estate
Vineyard. She was awarded 
two
chef’s hats at Onions Restaurant
and opened Becco, in Melbourne
in late 1996, which has also been
awarded two chef’s hats.
Martin Boetz
Executive chef of Sydney and
Melbourne’s sensational
Longrain restaurants, Martin has
redefined Thai cooking in
Australia. He has become the
best in his genre, creating
memorable flavours with his
culinary genius.
Meyjitte Boughenout
Executive chef and owner of the
sensational Absynthe Restaurant
on the Gold Coast, Meyjitte has
worked with many of the French
masters and received numerous
awards both here and overseas,
including 
two coveted Michelin
stars for his work in Europe.
George Calombaris
Owner and chef of The Press
Club Restaurant and Bar, and
The Age Good Food Guide –
Chef of the Year 2008. The
Press Club also won Best New
Restaurant in The Age Good
Food Guide in 2008.
Bob Cartwright
After 25 years at Leeuwin Estate
and now consultant winemaker
at Chalice Bridge in WA,
Bob's experience and expertise
will ensure the highest quality
and consistency of the
Chalice Bridge wines.
Serge Dansereau
Serge is one of Australia’s leading
culinary experts, and owns the
prestigious Bathers’ Pavilion
Restaurant, Café and Kiosk on
Balmoral Beach in Sydney. He is
also widely acknowledged at
home and overseas as one of the
first chefs to passionately promote
local produce in Australia.
Leanne De Bortoli
Leanne De Bortoli has studied
Wine Marketing at Roseworthy
obtaining her Associate Diploma
with honours. Today she is a
company director and manages
the De Bortoli Yarra Valley
Winery & Restaurant.
Jane Ferrari
Winemaker, educator and PR
for Yalumba, Jane is well
travelled, down to earth and
passionate about wine – and
Yalumba in particular.
Andrew Fleming
Andrew is winemaker at
Coldstream Hills vineyard in the
Yarra Valley, where pinot noir
and chardonnay have become
the major focus. His goal is to
make wines that demonstrate
regional expression.
14
15

contributors
Greg Follett
Greg was short-listed for the
2007 ‘Young Gun of Wine
Award’. The Follett family has
been growing grapes for 120
years and making wine for 20
at Lake Breeze Wines,
Langhorne Creek.
Peter Forrestal
Peter Forrestal is a Perth-based
freelance wine writer who is a
columnist for the local Sunday
Times and author of the annual
wine guide, Quaff, and its
website, www.quaff.com.au. 
He
contributes to national and
international publications.
Scott Freund
Scott is executive sous chef at
Sheraton Noosa Resort & Spa,
which is a focal point of
Hastings Street, Noosa.
Ken Gargett
Ken is a wine writer for the
Courier Mail, as well as a
number of other publications.
He is also author of the 2008
edition of Don’t Buy Wine
Without Me.
Gordon Gebbie
Gordon is an oenologist, wine
judge and the commercial
director for Yering Station in the
Yarra Valley, Mount Langi Ghiran
in the Grampians region, 
Parker
Coonawarra Estate in
Coonawarra and Xanadu Wines
in Margaret River.
Matt Golinski
A native to the Sunshine Coast,
Matt teamed up with Owen
Exton and Tennille Maneylaws to
form The Rolling Dolmade, a
catering company that also
produces a range of mezze.
Michelle Gordon-Smith
Chef and co-owner at Humid,
Noosaville, Michelle has worked
extensively in some of the
top restaurants in Noosa
and Melbourne.
Michael ‘Hatch’ Hatcher
As winemaker at Hungerford Hill,
Hatch has youth, passion and
an understanding of both the
creative and commercial sides
of winemaking. His extensive
wine tasting & judging experience
allows great technical knowledge
and wine tasting prowess.
Anthony Harper
Considered to have one of
Queensland’s definitive wine
palates, Anthony has been a
wine judge at national and
regional shows since 1992.
Stephen and Prue Henschke
Stephen as winemaker and Prue
as viticulturist are one of the
most highly lauded winemaking
teams in the world, praised for
their complete integration of
vineyard and winery. In 2006 the
Henschkes officially commenced
the program required for formal
organic and biodynamic certification.
Nick Holloway
Nick is chef and co-owner of
Nu-Nu Restaurant in Palm Cove,
North Queensland, which was
voted the Best Regional
Restaurant 2008 in a national
restaurant guide.
Huon Hooke
Wine judge, lecturer, educator
and one of Australia’s most
respected wine journalists,
Huon is also the author of
several very successful books
on Australian wine.
Garry Hounsell
Garry’s the owner of Yarra Valley
newcomer Toolangi Vineyards,
which produces some truly
superb wines and was named
Best New Producer in the
2006 Penguin Good Australian
Wine Guide.
Darren Jahn
Darren joined the newly
established Oatley Wines in
2006 as communications and
education manager. He is also
president of the Wine Press
Club of New South Wales.
Trudi Jenkins
Trudi is Editor-in-chief of
both delicious., Australia‘s
bestselling glossy food
magazine, and the prestige
food and travel magazine,
Vogue Entertaining + Travel.
Philip Johnson
Chef/owner of e'cco bistro,
Philip has received national and
international acclaim for his sure
yet simple approach. He is the
author of classic e’cco and Bistro.
His latest offering, Decadence,
is due for release in April 2008.
Philip is also on the judging
panel for the Vogue Entertaining
+ Travel Produce Awards.
Alex Kearns
Alex opened Glebe Point Diner
in 2007, where his focus is on
seasonal produce prepared
simply. His “good, old-fashioned
home cooking” has already
won him a chef’s hat in the
Sydney Morning Herald
Good Food Guide.
Tony Kelly
Executive chef and owner of
the award-wininng Wine Bar
Restaurant in Maroochydore,
Tony’s approach to his modern
Australian produce menu pays
homage to the amazing produce
of the Sunshine Coast.
Matthew Kemp
Matthew is chef and co-owner
of Restaurant Balzac in Sydney.
His culinary style melds oldfashioned
British comfort food
with classic French techniques.
Rick Kinzbrunner
Giaconda Vineyard’s owner and
winemaker, Rick was nominated
in the list of the 10 Best White
Wine Winemakers by Decanter
magazine in 2006.
16
17

contributors
Jamie Lethborg
Jamie has been head chef at
Lindoni’s for seven years,
specialising 
in his passion for
authentic Italian food, southern
style. During this time, Lindoni’s
has received numerous awards,
including Best Italian Restaurant
and Best Alfresco Dining in 2007.
Tony Love
Tony is the restaurant reviewer
and wine writer at The Adelaide
Advertiser.
Robert Marchetti
Executive chef of Sydney’s
Icebergs Dining Room and Bar,
and North Bondi Italian Food,
Robert believes that great food
comes from those cooks who
remain loyal to their family roots.
Matt McConnell
Executive chef and owner of
Bar Lourinhã, Matt has
brought innovative bar-dining
to Melbourne.
Cheong Liew
The world-renowned executive
chef of The Grange, Hilton
Adelaide remains at the cutting
edge of East-West fusion
cuisine. Cheong is also on the
judging panel for the Vogue
Entertaining + Travel Produce
Awards.
Geoff Lindsay
Co-owner and chef of Pearl,
Geoff was awarded The Age
Good Food Guide Chef of the
Year, 2005. Pearl won Best New
Restaurant in The Age Good
Food Guide in 2002.
John MacDonald
John’s award-winning company
Palatable Partners focuses on
specialty cheesemakers and
sourcing a diverse range of fine
foods.
Kym Machin
Chef at Brisbane’s Urbane
restaurant, Kym has worked
with some of Australia’s finest
chefs. He specialises in modern
European with Asian influences.
Andrew Margan
Owner & winemaker of
Margan Wines, Andrew has
been a vigneron from an
early age. Andrew places
immense importance on
making wines that suit his
Hunter Valley vineyards.
Ian Marks
Ian is the proprietor and exacting
viticulturist of five hectares of
pinot noir, chardonnay and
sauvignon blanc grapes at
Gembrook Hill Vineyard.
The first vineyard developed
in the cool-climate southern
upper Yarra Valley region.
Matthew Moran
When you combine one of Australia’s
leading chefs, Matt Moran, and
arguably one of the best restaurant
settings in the world, his iconic
Aria in Sydney, you get a magical
experience. Matt is also on the
judging panel for the Vogue
Entertaining + Travel Produce Awards.
Shaun Morris
Head chef of berardo’s
restaurant & bar, Shaun is
passionate about the berardo’s
principles of great food, great
wine and great service.
Valli Little
As food director of delicious.,
Valli creates wonderful recipes
for every occasion inspired by
her travels and passion for food,
as well as interpreting chefs’
recipes for the home cook.
Lizzie Loel
Chef, lecturer, multi-awardwinning
caterer and top
restaurant critic for the Courier
Mail, Lizzie’s passion for food and
wine shines through in her work
as a sought-after food, wine and
travel writer. Lizzie edited and coauthored
the Queensland Good
Food Guide 2008.
Shinichi Maeda
Executive chef and partner in
Wasabi at Sunshine Beach,
Shinichi presents traditional
Japanese cuisine in a
contemporary style that reflects
his classical training and
personal creative flair.
Robert Mann
Robert heads up the
winemaking team and is
responsible for the ongoing
development of the Cape
Mentelle wine portfolio, ensuring
it continues to be at the leading
edge of quality and style.
Simon Marnie
Presenter of 702 ABC Sydney
Weekends, Simon has also
hosted TV shows, worked as a
short-order cook and restaurant
reviewer, and is a judge for the
Royal Agricultural Society NSW.
Simon is also on the judging
panel for the Vogue Entertaining
+ Travel Produce Awards.
Andrew McConnell
Three, One, Two, Melbourne
was awarded 2007 Best New
Restaurant by The Age Good
Food Guide, while Andrew won
Chef of the Year in the same
publication.
Daniel Mosedale
Daniel is executive chef and
owner with partner, Angela, of
Blue Angel, Noosaville. He was
formerly executive chef for Bill
Granger in Sydney.
Sarah Nicholson
Formerly editor of delicious.,
Sarah is now the editor of
Vogue Entertaining + Travel.
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contributors
Dave O’Sullivan
Dave represents Tassal Salmon
and is the NSW and
Queensland business manager.
In his second year at the event,
this year, he will utilise his
experience as a chef by working
behind the scenes and
presenting his product.
David Rayner
Chef and owner of the awardwinning
River House Restaurant
in Noosaville, David is renowned
for his passion for using and
promoting quality local and
regional produce.
Ben Shewry
His restaurant, Attica, was
awarded two chef’s hats and
Ben was shortlisted in the Best
Chef Award at the 2008 The
Age Good Food Guide Awards.
Paul van Hamond
Paul has created the trattoria
Parc Food, a relaxed riverside
establishment in Noosa
producing simple fare,
with an ever changing attitude
to flavours and decor to suit.
Dave Palmer
Skillogalee is a small, familyowned
and operated winery in
the Clare Valley. Together with
his son, Dan, Dave focuses on
realising the maximum potential
from high-quality fruit, producing
world-class, hand-crafted wines.
Brad Rogers
Brewer for Matilda Bay Brewing
Company, Brad is also a
qualified winemaker – a
graduate of the prestigious
Adelaide University Oenology
Department at Roseworthy.
Glenn Thompson
In January 2007 Glenn was
promoted to Winemaker for
Chandon and Green Point, a
position which puts him at the
forefront of the winemaking
process for both still and
sparkling wines.
Kylie Walker
Kylie spent five years as editor of
The Age’s ‘Epicure’ section,
and a year with Travel + Leisure
magazine before joining
delicious. as its new editor.
She’s passionate about baking,
food history and all things Italian.
Neil Perry
Owner/chef of Rockpool (fish) in
Sydney and Rockpool Bar & Grill
in Melbourne, Neil Perry is a
multi-award-winning chef who
has a strong focus on quality
and sustainability.
Matt Preston
Senior editor on delicious. and
Vogue Entertaining + Travel,
Matt is the current recipient of
the biennial World Food Media
Award for World's Best
Food Journalist.
David Pugh
David’s use of classic technique,
the best available ingredients
and modern flair ensures
Brisbane’s Restaurant Two
remains at the forefront of
contemporary Australian cuisine.
He has a new venture,
Bistro Three in Brisbane.
Michael Ryan
Michael is the chef and owner of
Range in Myrtleford, in country
Victoria. Range won a chef’s hat
in 2007’s The Age Good Food
Guide 
and two chef’s hats and
Country Restaurant of the Year
in the 
2008.
Phil Ryan
Phil is an award-winning
winemaker and wine show judge
and has been Chief Winemaker
at Mount Pleasant since 1978.
Brent Savage
Brent is chef at Bentley
Restaurant & Bar, Sydney, and
won Chef of the Year in The
Sydney Morning Herald Good
Food Guide 2005.
Simon Thomsen
Simon is chief restaurant
reviewer for The Sydney
Morning Herald, where his
reviews appear every Tuesday in
Good Living. 
He has been coeditor
of The Sydney Morning
Herald Good Food Guide for
four years.
Andrew Tomlin
Now leading the kitchen team
at Noosa’s Season Restaurant,
Andrew has worked in some
of Brisbane’s most prestigious
restaurants. He won Best
Breakfast in Queensland at
the 2006 Restaurant and
Catering Awards.
Belinda Tuckwell
Head Chef at Hastings Street
Italian favourite Ma Mensa.
Belinda is a travel junkie and
connoisseur of all things Italian.
Steve Webber
Chief Winemaker/Manager
De Bortoli, Yarra Valley.
Steve married Leanne De Bortoli
in 1989. Together Steve and
Leanne have built a winery
based on their own down-toearth
hospitality and serious
commitment to quality.
Fiona Westall
Passionate foodie and News
Magazines Events Director Fiona
Westall has been leading the
Festival’s Food Trails for three
years, and is more than happy
to be setting off again on the
quest for the finest produce
Noosa has to offer.
Marc Wohner
Chef at renowned restaurant
Ricky’s River Bar + Restaurant,
Marc’s simple approach to
food and use of Noosa’s best
local produce have proved a
winner with Noosa locals and
tourists alike.
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contributors
sponsors
Accommodation Sponsors - Silver
Proudly sponsored by:
Beverage Sponsors
Food Sponsors
A division of
Solomans Food Group
Other Sponsors
Participating Restaurants
Accommodation Sponsors - Gold
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ticket prices & booking
Session no. Session name $ Price
101 Cooking Class Lunch with Matthew Kemp $95.00
102 Cooking Class Lunch with George Calombaris $95.00
103 Cooking Class Lunch with Geoff Linsday $95.00
104 Cooking Class Lunch with Kym Machin $95.00
105 Cooking Class Lunch with Matt McConnell $95.00
106 Cooking Class Lunch with Nick Holloway $95.00
107 Cooking Class Lunch with Philip Johnson $95.00
108 Cooking Class Lunch with David Coomer $95.00
109 Asian Food Trail $145.00
110 Seafood Afloat Trail $145.00
111 Becco at Ma’Mensa $85.00
112 Pearl at River House $85.00
113 The Press Club at Season $85.00
114 Restaurant Balzac at Alegria $85.00
115 Great Australian Degustation 1 $275.00
Celebration of Australian Food & Wine
116 General Admission $30.00
117 General Admission + 3 tickets for Food or Wine $45.00
118 General Admission + 7 tickets for Food or Wine $95.00
119 General Admission Children Under 13 $10.00
120 Great Australian Degustation 2 $275.00
Great Aussie Picnic & Live Concert
121 General Admission $35.00
122 General Admission + 4 tickets for Food or Wine $55.00
123 General Admission + 7 tickets for Food or Wine $110.00
124 General Admission Children Under 13 $10.00
125 Range at Blue Angel $85.00
126 Nu Nu at Humid $85.00
127 Icebergs DRB, Rockpool (fish) at Wasabi $100.00
128 MoVida at Ricky’s River Bar & Restaurant $100.00
129 Great Australian Degustation 3 $275.00
Session 150
Weekend Gold Pass
$195.00 includes...
Friday - Welcome Cocktail Party
Saturday - Full Day Pass - preferential seating for cooking demonstrations and live concert
Sunday - Full Day Pass - preferential seating for live concert
plus 12 tickets for food or wine tastings
For ticket bookings at all venues or more information
call 07 5455 4455
online bookings and full program details at:
www.celebrationofaustralianfoodandwine.com
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