Celebrating the relationship between chef and producer, in the picturesque surrounds of a region famed for its vibrant produce, The Curated Plate encourages guests to immerse themselves in the flavours foraged from organic and sustainable practices and enjoy once-in-a-lifetime dining experiences.
The Curated Plate is being staged across the whole region from the lush Hinterland rainforests and valleys to the majestic Glass House Mountains and stunning beaches, and will showcase the Sunshine Coast's leading restaurants, brewers, producers, and food and beverage innovators.
The Curated Plate's featured events will bring together some of Australia's brightest young talent, trailblazing culinary masterminds and International heavyweights to work with the incredible local ingredients that grow in the Sunshine Coast's rich, volcanic soils.
Festival/accommodation packages include:
Dine with the 'legends'
Renowned chefs Peter Gilmore and Analiese Gregory will prepare a lavish, long lunch in the stunning surrounds of historic Yandina Station on 8 August. The package includes two tickets for the Good Food presents The Legends Lunch, three nights' accommodation at the 4.5-star The Point Coolum Beach in a one Bedroom Villa and return private vehicle transfers from Sunshine Coast Airport to The Point Coolum Beach. The cost is from $789 per person (based on twin share) for three nights, commencing on August 6, 7 or 8.
Hinterland Experience Package
The Sunshine Coast Hinterland is a verdant food bowl where almost anything can be grown. Visitors will be able to attend three signature events:
The package includes four nights accommodation at the character-laden Eden Lodge B&B
with views across the valleys to the coast and five days car hire (from Sunshine Coast Airport). Cost is from $1,379 per person (based on twin share) for four nights, commencing on August 8.
From wild foraging to plate
The illustrious Australian chef Clayton Wells of two-hatted Automata and Sunshine Coast local Nick Blake, owner of Wild Forage Australia, will join their neighbour from across the ditch Monique Fiso, owner and head chef of Wellington's Mo Hiakai for a four-course, forage-focused dining experience with premium wines. The package includes two tickets to A Regional Evolution, two nights' accommodation in a fully self-contained apartment at the 4.5 star Mantra Zanzibar (overlooking Mooloolaba Beach) and transfers from Sunshine Coast Airport from $799 per person (based on twin share).
Full Festival accommodation packages are available from http://thecuratedplate.com.au/sunshine-coast/visit/
- A Hinterland Harvest(Four-course lunch with premium wines) prepared by international chef Raymond Blanc OBE (Belmond Le Manoir aux Quat'Saisons), who not only trained some of the world's best chefs including Marco Pierre White, but whose restaurant in Britain has retained two Michelin stars for over 30 years. Joining him in the kitchen is Nelly Robinson, owner of the culinary progressive Sydney restaurant nel. (currently ranked in Australia's Top 100 Restaurants) and local plant-based champion Alejandro Cancino (ex-Urbane, Brisbane).
- Spicers Den (Six-course dinner with premium wines) - Zaiyu Hasegawa, the chef behind the Best Restaurant in Japan (Asia 50 Best Restaurants 2018), joins Daniel Jarrett in a unique, five-course dinner at Jarrett's stunning restaurant, The Tamarind in Maleny.
- Urban List presents Feijoa Fiesta – Graze the afternoon away with a few of Australia's best chefs at Hinterland Feijoas, Australia's first certified organic feijoa farm on the Sunshine Coast, with a menu celebrating the tasty uniqueness of the feijoa fruit. Bringing the farm to the table are Clayton Wells (Automata & A1 Canteen), Matt Stone (Oakridge Wines) and Darren Robertson (Three Blue Ducks & The Farm) who all share the philosophy of preparing fresh, sustainable, locally-sourced whole-foods.
The package includes four nights accommodation at the character-laden Eden Lodge B&B
with views across the valleys to the coast and five days car hire (from Sunshine Coast Airport). Cost is from $1,379 per person (based on twin share) for four nights, commencing on August 8.
From wild foraging to plate
The illustrious Australian chef Clayton Wells of two-hatted Automata and Sunshine Coast local Nick Blake, owner of Wild Forage Australia, will join their neighbour from across the ditch Monique Fiso, owner and head chef of Wellington's Mo Hiakai for a four-course, forage-focused dining experience with premium wines. The package includes two tickets to A Regional Evolution, two nights' accommodation in a fully self-contained apartment at the 4.5 star Mantra Zanzibar (overlooking Mooloolaba Beach) and transfers from Sunshine Coast Airport from $799 per person (based on twin share).
Full Festival accommodation packages are available from http://thecuratedplate.com.au/sunshine-coast/visit/
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