For dinner we head to the Noosa Beach House. Noosa Beach House is headed up by Peter Kuruvita, one of Australia’s most well regarded chefs.
To begin our meal we shared the most amazing Heirloom Tomato Salad with Raddish and Mozzarella Curd and Balsamic. The tomatoes sang against a backdrop of creamy curd and the tartness of the balsamic. I could easily have eaten another plate of this gorgeous salad. You can’t beat simple flavours done well.
For our next course I tried the Trio of Curries. The curries came out on a huge wooden platter, each divided into individual bowls, with matching condiments, and a large bowl of rice. The curries were beautifully presented, however they were a little difficult to eat and did need a separate plate where you could eat them with a little of the rice and condiments.
Troy opted for the Black Angus Eye Fillet with Braised Shortrib, Smoked Potato Puree and Bitter Orange, which must have been good because it was devoured before I had a chance to ask him what he thought of it.