COOLUM Golf and Spa will be a gourmets' paradise this month when an acclaimed visiting chef helps "stoke" up the already glowing reputation of signature restaurant Eliza's as part of the 2012 Noosa Food and Wine Festival.
Eliza's chef de cuisine, Gareth Collins, will welcome great mate and distinguished head chef at Stokehouse Brisbane, Tony Kelly, to share the kitchen for a night of friendship, fun times and fine food.
The special event, Stokehouse @ Eliza's, on Friday, May 18, will feature Gareth and Tony contributing two dishes each in a set menu, with matching wines.
For example, Gareth's amuse bouche of butter poached Hervey Bay bug with smoked potato cream, quail egg and osetra caviar will be paired with Wairau River Riesling 2006.
Guests will then be treated to his signature entrée of Grainge beef tataki with soy sauce sorbet, wasabi foam, sesame, Buderim ginger and coriander with Diggers' Bluff Stray Dog 2006 GSM.
Tony's main of free range duck breast, foie gras tortellini, heirloom carrots and mousse and toasted hazelnuts with D'Arenberg Footbolt Shiraz is sure to delight.
To finish, tastebuds will be tingling with his dessert of The Bombe - a frozen white chocolate parfait, strawberry sorbet and toasted meringue with Fletcher Family Estate Noble Riesling 2008.
Starting at 7pm, Stokehouse @ Eliza's is priced at $150 per person.
Bookings are essential, with tickets available from The J only. Call 5455 4455 before May 14, or visit noosafoodandwine.com.au.
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