Wasabi, Noosa

A few years have passed since my visit to Wasabi. Although there have been changes in the kitchen and the addition of the restaurant’s very own farm, not a lot is discernably different. Though not a lot had to; I considered my visit in 2012 to be almost perfect. However, this time Wasabi confirmed its status as my favourite Japanese restaurant and was even better!


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I wasn’t sure if it was just pure luck, perfect timing or a little bit of both but two 16 year olds managed to grab the best seat in the house at Noosa’s beachside restaurant, Season. Having front row seats overlooking the iconic Noosa Beach led to a few funny faces from beach goers as they eyed two ‘kids’ downing some freshly shucked oysters and half-shell scallops. Their faces still make me chuckle to this day!


My mate Aidan joined me again for this meal as he did for Betty’s Burgers too and he strongly suggested we start with the garlic, chilli & parsley pizza ($14) after both enjoying this dish last time we were there. The pizza was crispy and had enough garlic to add a kick but I found it was lacking in chilli to deliver a punch.

With such a great view of the water I decided to fully immerse myself in the beachside holiday spirit and ordered 5 freshly shucked oysters with chardonnay vinegar, dill and shallots ($19). The vinaigrette was tangy and contrasted well with the plump oysters. I only wish I could have been old enough to enjoy a nice Champagne to go with the beautiful oysters.


Aidan, being a massive fan of scallops, ordered poached Hervey Bay half shell scallops with white soy, kombu, ginger, spring onions, coriander ($25). He thought the scallops were perfectly cooked and paired nicely with the sharp white soy sauce. While he didn’t struggle with the chilli on the garlic bread he did struggle with the chopped up chilli on top of the scallops and called for another lemon lime bitters.


After a light and refreshing entrée I decided to order a rich main of pan roasted rolled pork belly, roast Moreton bay bug tail, baby purple carrots, sprouts, cider crème fraiche ($37). The pork was delectably unctuous with plenty of fatty goodness, however, it was let down by the crackling which was too hard to even bite. The Moreton bay bug was nicely cooked and added a ‘surf’ element to the dish.


Aidan ordered crispy beer battered fish & chips, tartare sauce, lemon
($29), which he thought delivered with crispy batter but commented that the chips needed more salt.


After two filling courses we decided to forgo dessert. A great view of the water and a pared back holiday menu makes Season a crowd pleaser for the many who flock to Noosa all year round.

Season on Urbanspoon

Betty’s Burgers & Concrete Co.

We had walked past Betty’s one night on our way to Locale for dinner (see my first visit here) and were stunned by the large waiting line for a seat in Noosa’s new burger joint. When there is a line-up that big we knew it had to be good. We decided to go the very next day, at lunchtime though! MYG_Review_BettysBurgers01 While my mate Aidan and I thought it would be less busy for lunch at 1:30 the next day, it was still pumping with holiday goers and locals looking for a quick tasty eat and ice-cold drink. We managed to grab a seat up at a high bench overlooking the bustling Hastings St. The menu at Betty’s is concise but covers all the options that a good quality burger joint should have: Beef, Chicken, Pork, and a Vegetarian Option (in this case a crispy fried Mushroom burger). Then there is Betty’s Classic stack, which couples the crispy fried Portobello mushroom with Betty’s Classic Beef burger. As good as it sounded I decided to leave it for next time and instead, opted for Betty’s Classic ($10) so I could compare it more fairly to some of the classic beef burgers I have sampled thus far. MYG_Review_BettysBurgers02 This Angus beef patty was quite thin, however it was the most flavoursome patty I have had. On top of the patty lay the usual suspects; tomato, onions, cheese and a generous mound of lettuce. There wasn’t a ubiquitous tomato sauce instead it was generously doused in Betty’s special sauce. The bun at Betty’s was quite small and soft and slightly chewy making it unique. But does it make it a better burger? I’m a little unsure about it but it certainly distinguishes itself from the rest. Aidan decided on the Crispy Chicken Burger ($10), which featured some serious Southern Fried Chicken with lettuce, tomato and Betty’s Special Sauce plus some bacon for $3 extra. He rated it very highly but thought it could use some avocado (He reckons avocado should be on everything). The crinkle cut chips ($5) and onion rings ($6) were nice and crunchy which paired well with a Sriracha mayo ($2) leaving a nice after burn and a punchy garlic mayo ($2). MYG_Review_BettysBurgers03 Since the name of the eatery ended with the words Concrete Co. we had to try a concrete before leaving. A concrete you ask? Well it’s house-made vanilla ice-cream mixed through with different toppings. I chose the salted caramel waffle cone ($8) which featured creamy vanilla ice-cream loaded with a generous drizzle of salted caramel (in this one you could actually taste the salt!) and crushed up waffle cone. Aidan chose the Sticky Date Pudding ($8), which paired the all time classic flavour combo of vanilla custard, sticky date pudding and butterscotch sauce with Betty’s ice cream. We both loved our concretes and noted that they were perfect size after a burger. MYG_Review_BettysBurgers04 Betty’s Burgers & Concrete Co. might always be a busy place but don’t let that put you off. Seats turn over fast with some rapid friendly service and you’ll soon find yourself with a tasty burger in your hands for amazing value. Make sure you harden up and partake on a concrete afterwards! Betty's Burgers on Urbanspoon


It was that time of the year again, when we relocate to Noosa for a long weekend to attend the spectacular Noosa Good Food & Wine Festival. As usual I had the task of choosing one ‘special’ restaurant for dinner. I had kept my eye on a few Noosa restaurants throughout the year and been watching the development of a newly opened Italian restaurant, Locale, which was conveniently attached to our apartment block. Locale did not disappoint and proved once again to my family that I make great dining decisions.


On the Friday of the festival I worked with a few of my favourite chefs at an event. Both Alastair McLeod and Philip Johnson told me how delicious their meals were at Locale the night before which got me really excited for our visit the following night.

We made our way downstairs to the restaurant and I was surprised by the dimness of the room owing to the dark brown walls and soft lighting. Happily I discovered that the table we were allocated had excellent light in which to take a quick photograph of the dishes. We decided we would share two entrees, have a main each and share a dessert.

We started with the roasted barnyard Quail, soft polenta, fontina, vermouth infused grapes, upland cress ($25). It was so moreish and I wished I had have had the whole entree to myself. The quail was perfectly cooked and the polenta was delicate, soft and smooth. The grapes added an extra dimension of sweetness to the dish, although I wished there were more.


The other entrée was the Beef Carpaccio, Reggiano, lemon, celery, white truffle infused oil ($23). I loved how simple the dish was, letting the beef quality and fresh ingredients speak for themselves. Mum and I both agreed that a touch more seasoning would have lifted it to a higher level.


I had weighed up a few dishes for my main but finally decided on the Porchetta: High country slow roasted pork belly, roasted butternut puree, hazelnut, caramelised baby onion, celery, cress and apple salad ($36). The pork was impeccably cooked with its rich and fatty flavours counteracted by a fresh salad and sweet caramelised onions. The hazelnuts added a nice crunch and the smooth roasted pumpkin puree complimented the pork perfectly.


Mum chose the Taglioni al fruitti di mare: Tagiolini, Mooloolaba king prawns, scallops, crab meat, fish pieces, Noosa Reds cherry tomatoes, seafood bisque ($36). She praised how well-seasoned the dish was along with all the perfectly cooked seafood, an outcome not easily accomplished with having to cook all the individual seafood items.


Dad’s eyes lit up when he read his favourite dish on the menu, Vitello, limone e burro: Sage and Prosciutto wrapped veal tenderloin, asparagus, semolina gnocchi, lemon butter ($38). Dad, when he has time on his hands, makes a great saltimbocca (as it is otherwise known) at home but at Locale he especially loved the addition of the gnocchi.


The Princess enjoyed her classic margherita pizza ($18) which strangely disappeared quickly for the fussy eater. Signs of a great pizza!


Earlier that morning, I saw a Philip Johnson recipe in the paper for a classic tiramisu and questioned if I had actually ever eaten one before. When I saw it on the Locale menu, I had to order it.

The Locale Tiramisu ($16) turned out not to be as classic as Philip Johnson’s tiramisu but still looked and tasted amazing. I especially loved the different textures with the crumbly chocolate soil, crisp brandy snap and the little crunchy chocolate bits hidden in the soft creamy mascarpone.


We were booked into the early sitting, though we never felt rushed with the pace of the dinner, and after dessert my parents thought they would have a limoncello (or two}, so were relocated to a comfortable chair outside and I took the Princess to our apartment as she was getting sleepy.

In its short time of operation, Locale has already made huge splash on the dining scene in Noosa. I would humbly suggest that it is the must-visit restaurant for all Noosa holiday goers.

Locale on Urbanspoon