salt spring 17

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TABLE TALK HAVE A GANDER WORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN WHILE ITS NAME may have been inspired by a nursery rhyme and conceived in a lighthearted spirit over a few drinks with friends, The Loose Goose is anything but unrefined. That’s not to say it doesn’t possess a certain laidback Sunshine Coast charm. How could it not when its very location overlooks a tranquil, lily pad-filled pond and clusters of bushland? Located in Twin Waters, The Loose Goose is one of the Coast’s more hidden culinary gems. The European-inspired restaurant is owned by Carl and Erin Mitaros, who bought the space in 2011 with business partners. In 2013, the couple bought them out and The Loose Goose as it is known and loved today took flight. “It’s our baby. Well, the restaurant is one of our babies – we also have two gorgeous Labradors who we count as our babies,” Carl laughs. 36 <strong>salt</strong>
Sauteed local prawns with braised calamari bolognese, orecchiette and salsa verde Carl started as an apprentice chef in Brisbane before he moved to the Sunshine Coast where he worked in Mooloolaba. After a fouryear stint he headed south to Sydney. It was here that he met Erin, who was studying as an apprentice chef, while he was working in the city as a head chef. The pair fell in love. Around that same time Carl was offered the chance to return to the Sunshine Coast and open what is now the couple’s very own restaurant. “Erin and I love working together and spending time together,” Carl says. “It’s why we got married and it’s why we are business partners too. We never get sick of each other, which is a rare thing these days.” A bit of a romantic maybe? It would make sense if you saw the stylish, yet understated and very inviting space the couple have turned into a much-loved dining establishment for locals and visitors alike. “We love what we have been able to create together at The Loose Goose. Erin runs the floor and I run the kitchen and together we’ve brought this place to life,” Carl says. “The Sunshine Coast is very different to Sydney, where you have the hustle and bustle. The lifestyle here is stress-free and the people are relaxed, but they still want something special when they head out to dine, and that’s what we’ve strived to do. “When we moved up from Sydney, I worked at Reserve Restaurant in Maleny initially for two years with our now former business partners while we waited for something perfect to come up. When it did, we bought it. Since then, we’ve been working on perfecting it.” When it comes to the ambience, The Loose Goose has it covered. The unique location lets the outside in and the inside out with high ceilings and an open-plan bar, kitchen and dining area inside. The large deck outside wraps around the building and overlooks the pond setting. And when it comes to the food, Carl and his team make sure no one walks away unsatisfied. “We source only the best produce from local suppliers because we want to put the best food possible on the plate,” Carl says. “We love experimenting with our dishes too. We get all the chefs involved in this process; we collaborate, try new things and work out what we all love cooking and eating – that’s what goes on the menu.” “We also have a lot of toys in the kitchen to play with, just how I like it. And this allows us to be a bit creative. We have smokers, dehydrators; my favourite is the smoker at the moment. I love smoking pork and creating delicious pulled-pork dishes.” While pork might be his meat of choice right now, he loves to experiment with all ingredients. So if the sound of house-made focaccia with rosemary and confit garlic puree; twice-baked three cheese souffle cavolo nero and garlic cream; braised lamb shoulder with tomato, olive, raisins, fennel ragout and lemon labna; and spiced apple pudding with vanilla ice cream, butterscotch sauce and raspberries makes your tummy grumble, then your taste buds will feel right at home at The Loose Goose. “We want our place to feel like your place, to feel like a second home,” says Carl. “Somewhere our guests can feel comfortable and enjoy amazing food, a few drinks, and a great time. “That’s always been the dream and the vision.” theloosegoose.com.au <strong>salt</strong>magazine.com.au 37
Page 1 and 2: YOUR FREE SUNSHINE COAST LIFESTYLE
Page 4 and 5: FROM THE EDITOR BEN MESSINA COVER P
Page 6 and 7: CONTENTS spring ’17 6 FEATURES 6
Page 8 and 9: FEATURE GO WITH THE HOP TO IT! WORD
Page 10 and 11: photo Land & Sea Brewery OUR SUNSHI
Page 12 and 13: Moffat Beach Brewing Company “To
Page 14 and 15: SIX SENSES TOUCH We love what desig
Page 16 and 17: SECRETS There’s more than one Nor
Page 18 and 19: FEATURE SPRINGTIME CYCLE WORDS LAHN
Page 20 and 21: Mooloolaba Caloundra Coastal Track
Page 22 and 23: CALENDAR OF EVENTS LIGHT THE NIGHT
Page 24 and 25: PURSUIT OF PASSION HEAVENScent WORD
Page 26 and 27: “You had to have a job in a flowe
Page 28 and 29: SHOOTING STARS STAGE RIGHT WORDS JE
Page 30 and 31: LOOK AT ME KEEPING IT REAL WORDS LI
Page 32 and 33: FOR A CAUSE A GREATER GOOD WORDS LI
Page 34 and 35: BOOKS & BLOGS THE GREATNESS OF DADS
Page 36 and 37: A DOSE OF SALT theSea the dew of WO
Page 40 and 41: NOSH NEWS We bet you can’t walk p
Page 42 and 43: CULINARY CREATIONS BRAISED BEEF CHE
Page 44 and 45: PRODUCE PEOPLE FANTASTIC fungi WORD
Page 46 and 47: “ TOGETHER WE ARE WORKING ON CREA
Page 48 and 49: PADDOCK TO PLATE GRASS ROOTS GRUB W
Page 50 and 51: Hungry Feel’s Chris White gets hi
Page 52 and 53: RELAXED RECIPES NICE AND spicy PHOT
Page 54 and 55: KOKODA > Ingredients 1 white fish f
Page 56 and 57: SALT CELLAR HOME BREWS WORDS MIKE B
Page 58 and 59: A WEDDING FEATURE WITH SPRING ’17
Page 60 and 61: KEEPING IT REAL MODERN MATCH WORDS
Page 62 and 63: Just when Jacklyn and Matthew thoug
Page 64 and 65: MAGIC MAKER casual A AFFAIR WORDS X
Page 66 and 67: Photo Anastasia Kariofyllidis Photo
Page 68 and 69: TO HAVE AND TO HOLD gorgeous gowns
Page 70 and 71: FASHION sweet talk FASHION EDITOR B
Page 72 and 73: Adrift Elk wYse FOR LABELS AND STOC
Page 74 and 75: SEASONAL STYLE 1 FEATURED STOCKIST
Page 76 and 77: Humidity Having a mellow moment? Zo
Page 78 and 79: Provides a beautiful, inspiring pla
Page 80 and 81: photo Tim Love Photography MODELS |
Page 82 and 83: UP AND COMING FEARLESSLY FABULOUS W
Page 84 and 85: photo Elsa Dillon “ I THINK AS WO
Page 86 and 87: MEET THE DESIGNER SUN, SAND AND SWI
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photo Krista Eppelstun “ DON’T
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BOLD VISIONARIES GLORIOUS FOODIE WO
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“ I BELIEVE THERE’D BE A LOT LE
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I DIDN’T KNOW a lot about Ayurved
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PINK FRENCH CLAY MASK, $21.95, 100g
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LIKE ALL GREAT FRIENDSHIPS, Dani Le
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wanted to create a space where rela
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Tree - Karen Hayman STEVENS STREET
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“ I JUST DECIDED THAT IN MY WORK
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THE LOVER IF ART REALLY does imitat
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SPIRIT LEAD ME BY TRICIA TAYLOR Spi
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HOMEWARES LuxR solid brass LED hang
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DIRECTORY USEFUL INFORMATION WHEN V
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Our services include: • General P
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salt spring 17

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