Noosa International Food and Wine Festival is just around the corner and I AM PUMPED!!
My accommodation’s booked, my Friday leave has been approved, and there are only 11 more sleeps to go!
I tried-out to be a Noosa International Food and Wine Festival volunteer this year through their website. Some of the jobs listed included Chef, Service, Videographer (professional, student/volunteer), Photographer and Social Media (volunteer). Ticking the Social Media box, I was prompted to answer a few questions about myself, and why I wanted to join the Noosa International Food and Wine Festival team. My eagerness must have shone through in my application because a few weeks later I received a call from the lovely Tash Leong (The Nutrition Guru and the Chef) advising me that I’d got in! Needless-to-say I was super-stoked with the news and accepted the job without delay.
Noosa International Food and Wine Festival celebrate their 10th anniversary this year and they’re celebrating in a big way! With Sunshine Coast Food Trails, Lifestyle Lunches, live cooking demonstrations, local and international chefs, Cocktail Dinners, Wine Master-classes, Live music, degustation’s, Sunset Concerts, Cocktail Matching Dinners! No wonder my senses are in overload already!
The Noosa International Food and Wine Festival program can be a little daunting on first glance, so allow me to guide you through a few things. The festival itself is located at Lions Park, Noosa Heads. General Admission is $40 and you get….
Indulge yourself with the fantastic Food Trails on offer (prices range from $195-$595) with banquet lunches, food markets, wine and more. Some Food Trails even have you travel off-site to places like Garnisha Spice Farm, 4WD’ing to Blackall Ranges, even cruise up the Noosa River by boat.
Covering the Hinterland Trail 2 -Strings & Straw on Friday May 17th, guests and I will 4WD to Martin Duncan’s Freestyle Escape in the Blackall Ranges near Mapleton. There will be a mini farmers market and live music there and we’ll enjoy a stroll around the picturesque orchard too. While we gaze the sweeping views of the Sunshine Coast, we’ll relish in a long lunch created by chefs Matt Wilkinson, Mark Jensen, Cameron Matthews and Martin Duncan with T’Gallant wines by Kevin McCarthy to wash it all down.
Have a swayed you to join me at this year’s Noosa International Food and Wine Festival? I hope so; it would be lovely to see you there!