Noosa International Food & Wine Festival 2013

Celebrating ten years of Noosa International Food and Wine Festival was not something I was going to miss this year. The festival is a showcase of local, regional, Australian and International foods. Producers, growers and artisan masters showcase their goods to sample and purchase. I met some amazing people and my focus this year was looking at organic & sustainable products to line up more farmer interviews here in Queensland. You will have to stay tuned to the blog to see who I have found as I am not giving it all away in this post. This post is about the food, smells and tastes that happen once a year in the heart of Noosa.

To start my festivities I joined up for an organic and biodynamic wine tasting with my good friend Lena.


As you know I don’t usually talk about wine yet I am always looking out for good quality organic wines to try at home to drink along side my dinners. The wine tasting hosted by Max Allen who writes about wine for numerous publications around Australia was very informative – who better to introduce me to the world of wine, right.  The panel of wine makers were Brian Kent from Frankland Estate WA, David Carlei of Carlei Estate Wines VIC (pic left), Micheal Paxton of Paxton Vineyards  SA (second from left), David Ritchie from Delatite Wines VIC (thrid from left), Mark Richardson of Tyrrells Wines SA (far right) and Huon Hooke.

During the tasting the discussion was around different methods of farming the difference between organic and biodynamic. The whole panel agreed that if the soil is healthy than their grapevines would be healthy and produce better grapes to make their wines. Many of the wine producers at the table now are composting, fetalising using 500 (biodynamic compound) or fish & kelp liquid, mulching and the weeds are just extra decoration in the vineyard. David of Delatite Winesstarted practicing biodynamcs many years ago when he noticed his soil was dying and the grapevines have been healthier since. He now uses the weeds as an indicator to deficiencies that the vine or soil may have. Daniel from Carlei Estate also farms biodynamically along with the moon calendar for picking, pruning and mulching. Our sampling involved two wines picked 24 hours apart one during the fruit & root phase which is perfect for picking and the other just after this phase. They were both produced in the same manner just different picking days and the difference in taste was amazing. The wine picked on the fruit day was rich and full of flavour while the other was more watery and lacked flavour.

My eyes have really been opened to organic and biodynamic wines and I would love to visit a few of the wineries to see their processes from a farming perspective  In the mean time I am going to work my way through more of the great organic and biodynamic wines here in Australia



 Smoked salmon with toasted buckwheat and taro puree by Wasabi


 The food area – choose carefully as there is so many delicious choices to eat. I could not eat them all. 🙁


 Inside the Grande Marquee


Clock wise: Organic olives from OlivFresh grown just outside of Toowoomba, Backfatters t-shirt for their heritage breed bacon and Salumi‘s range of delicious small goods.


Clockwise: Artisan honey from J Friend & Co grown on the South Island of New Zealand, Jason from Spanner Crabs Noosa and Pepe Saya who makes unbelievably good butter &  Micheal  from Fino Food and Wine.


Andrew French with his Samphire from Snowy River Station Samphire is grown in salt water it recently won the Delicious Award for best new product. It is also called sea asparagus. Andrew told me that even Henry the 8th ate it and Shakespeare wrote about it.


Cheese display by Black Pear Epicure – The truffle cheese was a big standout!


 Cajan Chicken by Cafe Le Monde


Another great debate food bloggers verse professional food writers. I think that bloggers are changing the way people research food venues. What do you think?




  1. I absolutely thing bloggers are changing the way people research food venues! But they’re/we’re changing food writing in general. The food and wine show looks delicious! What a wonderful way to sped a day!

  2. Looks like a wonderful event full of vibrant food and people! I can almost smell that smoked salmon from here, yum!

  3. Oh I so wished I could have come too. It’s too far after all ^.^
    Samphire sounds familiar, I thinks I had come across this super food somewhere. If I am not mistaken I had heard that the Nasa uses it as a dried product (hopefully I didn’t mix this up with the spirulina but I believe they use both).

    I so agree, it is very important to follow the moon cycle when farming! There is no way around it if you want the best of produce. In fact that’s with many things in life such as cutting hair. We follow the moon for all kinds of daily things.

    Thank you for the tour and I can’t wait to read about the rest of the Food festival. =)

  4. Gosh, I wish I could’ve been there. All that food! Looks like you had a fantastic time!

  5. Sounds like you had a great time! I think food blogging has a lot more energy these days than food magazines. Lots of creative stuff going on, some of it extraordinarily good. Plus through comments you can have a discussion – it’s not one-way info, the way print is.

  6. wow, you saw the same things I did and you saw things I missed completely! So where did you get the last photo with me in it? LOL I hadn’t seen that one. I’m still trying to catch up with everything.