The Noosa International Food & Wine Festival kicked off today, and runs through to May 17 with stacks of foodie events, demonstrations from chefs and producers and plenty of eating to be had.
The event will have an injection of New Zealand with The Rees’ Queenstown Executive Chef Ben Batterbury participating in a host of events throughout the weekend.
Friday 15 May – Batterbury will be the guest chef at the Sophistication by the River dinner at Ricky’s Restaurant & Bar. Batterbury will join Javier Codina of Moda Restaurant, Matt Merrin from Jam Corner and Braden White Executive Chef Ricky’s Restaurant & bar.
Saturday 16 May – Batterbury will collaborate on a three course menu for the Champagne Breakfast to be held in the Beachside Marquee, Noosa Main Beach.
Saturday 16 or Sunday 17 May – Batterbury will do a cooking demonstration in the Grand Marquee, Festival Village.
Sunday 17 May – Batterbury will collaborate on a three course menu for 180 people with Tim Montgomery ( Executive Chef NIFW) for the Champagne Breakfast to be held in the Beachside Marquee, Noosa Main Beach.
For more details on the festival and for the full program go here.