Audi Noosa Food & Wine Festival 2010

Join leading Chefs, Winemakers & Critics from across Australia when they converge on Noosa for:
Celebrity Chefs Cooking Classes, Noosa Food Trails with Lunch, Celebrity Cooking Demonstrations Breathtaking 8 & 9 course Degustations, Guest Chefs at Noosa restaurants, plus the fun Critics Competition.

Shane Bailey

Executive chef for berardo’s restaurant & bar, and berardo’s bistro on the beach. Shane sits on the judging panel for the Vogue Entertaining + Travel Produce Awards.

Jim Berardo

Along with business partner Greg O’Brien, Jim is co-founder and Director of the Noosa Food & Wine Festival, and berardo’s restaurants.

Martin Boetz

Executive chef of Sydney and Melbourne’s sensational Longrain restaurants, Martin has redefined Thai cooking in Australia. He has become the best in his genre with his culinary genius.

Meyjitte Boughenout

Executive chef and owner of the sensational Absynthe on the Gold Coast, Meyjitte has worked with many French Masters, and has won two coveted Michelin stars for his work in Europe.

Ron Brown

Winemaker at Maverick Wines with vineyards in Barossa and Eden Valleys. Their objective is to make elegant, understated single vineyard, varietal wines in the style of the Northern Rhône.

Andy Bunn

Andy was awarded a chef’s hat by the SMH Good Food Guide while at Lynwood Cafe in ACT. He has been at the popular Café Sopra since its inception.

George Calombaris

George’s highly influential style of cuisine has earned him many accolades and much respect from culinary aficionados in Australia and around the globe, and is a judge on Masterchef.

Sergio Carlei

Sergio makes wine from the heart. His passion has moved him from the garage to a professional operation producing over 10,000 cases of wine per year at his winery at Upper Beaconsfield in Victoria.

Robert Castellani

Robert is chef at Donovans, Melbourne, a favoured beachside restaurant. The diverse menu is slanted towards seafood and Italian flavours – always based on seasonal produce.

Vernon Chalker

Managing partner at Gin Palace, Mme. Brussels and Collins Quarter.  Bartender Magazine awarded him for outstanding contribution to the Australian bar industry, and voted him Bar Operator of the Year 09.

Sam Christie

In 1999 Sam Christie joined forces with Martin Boetz to open Longrain Restaurant & Bar in Sydney’s Surry Hills and together they opened Longrain Melbourne.

Darren Cosgrove

After working for nearly 19 years with Yalumba, five of which were spent recently in the US, Darren maintains a passion and commitment for all things wine and food.

David Dale

David writes and talks about ideas, journeys, fads, food and media. His books include The 100 Things Everyone Needs to Know about Italy, Soffritto, Lucio’s Ligurian Kitchen and Buon Ricordo.

Gail Donovan

In 1997, Gail and husband Kevin created Donovans, a new concept in stylish, comfortable eating and drinking by the sea, which continues to lead Melbourne’s food scene today.

Greg Doyle

Awarded Restaurateur of the Year, and Seafood Restaurant of the Year at the National Restaurant and Catering Awards 2007. Pier has been awarded three hats for the sixth year.

Peter Doyle

est. head chef Peter Doyle is widely regarded as a founding father of modern Australian cuisine. est. has been awarded three hats for the sixth year.

Greg Duncan Powell

Wine and drinks editor for Vogue Entertaining + Travel, Greg has been writing books and magazine features on wine for almost half his life.

David Fagan

David is editor of The Courier-Mail, the major news and information source for Queenslanders.

Annette Fear

Annette joined the Spirit House as their first Head Chef in 1995 where she created Thai inspired food style that set a new standard. She now inspires others teaching in their cooking school.

Sally Feldman

Sally is working on finding her MasterChef(the outer one didn’t make it to the first round). When she is not writing and editing, she likes to act as official food taster for food editor Sophia Young.

Mark Fitzgerald

Head chef at Berardo’s Bistro on the Beach, Mark is passionate about the fresh local produce of Noosa.

Andrew Flemming

Winemaker at Coldstream Hills vineyard in the Yarra Valley, where pinot noir and chardonnay have become the major focus. His goal is to make wines that demonstrate regional expression.

Peter Forrestal

is a Perth-based freelance wine writer who is a columnist for the local Sunday Times and author of the annual wine guide, Quaff. He contributes to national and international publications.

Jana Frawley

It is Jana’s mission to elevate the tastebuds of Australians, to teach them how and what to cook, where to eat and what to order. She is devoted to eating in, eating out, eating well.

Scott Freund

Executive Chef at Sheraton Noosa Resort & Spa, Scott supports local produce and suppliers in the busy day to day food and beverage operations of Noosa’s 5 star Resort.

Rob Frewer

The Frewer Family established Jones Road vineyard in 1997 at Somerville, Mornington Peninsula. The maritime climate produces some of the best cool climate wines due to late ripening and fertile soil.

Lucio Galletto OAM

Lucio’s has been serving sophisticated Italian food to media and political heavyweights and artists for 26 years. Lucio is co-author of Soffritto and Lucio’s Ligurian Kitchen.

Jo Gamvros

loves everything to do with food and eating and enjoys capturing these moments, ‘postcard memories’ as she calls them. An Honors graduate of photography and part owner of Bar Lourinhã.

Gordon Gebbie

Gordon is an oenologist, winemaker, wine judge, cellar master and the commercial director of the wineries at Yering Station in the Yarra Valley and Xanadu in Margaret River.

Michelle Gordon-Smith

Chef and partner at Humid, Noosaville, Michelle has worked extensively in some of the top restaurants in Noosa and Melbourne and is passionate about her cooking.

Anthony Harper

Considered to have one of Queensland’s definitive wine palates, Tony has been a wine judge at national and regional shows since 1992.

Bob Hart

Journalist Bob Hart writes food and restaurant columns for Australia’s largest daily newspaper, Melbourne’s Herald Sun, and specialist magazines. He presents weekly broadcasts on Melbourne’s top-rating 3AW.

Shane Harvey

Site Manager for the last three years.  Shane is instrumental in the site planning and smooth running of the festival.

Michael Hatcher

Chief Winemaker for Hungerford Hill Wines. Michael’s winemaking passions include Hunter Valley Semillon and Shiraz, Tumbarumba Chardonnay and Pinot Noir, and Hilltops Cabernet Sauvignon.

Paul Henry

As General Manager Market Development with the Australian Wine and Brandy Corporation he is responsible for the Australian wine sector’s global marketing and Wine Australia marketing initiatives.

Ian Hollick

Ian and Wendy launched Hollick Wines in 1983. Today Ian oversees the 50,000 case production winery and vineyards that they founded and developed and devotes much time to industry bodies.

Nick Holloway

Nick is chef and co-owner of Nu Nu Restaurant in Palm Cove, North Queensland, which was voted the Best Regional Restaurant 2008 in a national restaurant guide.

Huon Hooke

Wine judge, lecturer, educator and one of Australia’s most respected wine journalists, Huon is also the author of several very successful books on Australian wine.

Garry Hounsell

Garry owns the Yarra Valley’s hugely successful Toolangi Vineyards, which produces some superb wines and was named Best New Producer in The 2006 Penguin Good Australian Wine Guide.

Darren Jahn

Darren is communications & education manager for Robert Oatley Vineyards and president of the leading industry body, Wine Communicators of Australia.

Matt Janes

Matt joined the Chandon Australia team in Victoria’s Yarra Valley as Public Relations Executive. He was appointed Marketing Manager in 2009 for Cape Mentelle when the brand was expanded.

Trudi Jenkins

Trudi is Editor-in-chief of delicious., Australia‘s highest selling glossy food magazine, and prestige food and travel magazine, Vogue Entertaining + Travel.

Philip Johnson

Chef/owner of e’cco bistro, Philip is renowned for his flare for elegant simplicity. He is author of numerous cookbooks, his sixth to be released in August 2010.

Simon Johnson

Chef, lecturer and owner of the world renowned Simon Johnson - Purveyor of Quality Foods, Simon brings the best quality produce to Australia from around the world.

Brad Jolly

Brad’s Alchemy Restaurant and Bar on the Brisbane River serves Modern European cuisine accented with Brad’s traditional Australian flavours.

Phillip Jones

Phillip is regarded as one of Australia’s foremost makers of Pinot Noir. Painstaking selection, close vine spacing and very cool climate are the keys to the magic of Bass Phillip wine.

Tony Kelly

Executive chef/owner of the award-winning The Wine Bar Restaurant and Il Secondo Rustic Italian Trattoria in Maroochydore, Tony’s approach pays homage to the amazing local produce.

Christiaan Kennedy

Sales Manager for Leconfield Wines for the eastern seaboard of Australia as well as looking after the Australasian export markets of New Zealand, Singapore, Hong Kong, China, Malaysia and Japan.

Grant King

Joined Greg Doyle in 2003 at Pier as a Sous Chef, only to quickly move to Head Chef five months later. They continue to work in a great partnership with mutual respect and admiration.

Rick Kinzbrunner

Giaconda Vineyard’s owner/winemaker, Rick was nominated in the list of 10 Best White Wine Winemakers by Decanter in 2006. He is well known for producing traditionally made, handcrafted wines.

Ralph Kyte-Powell

Ralph is a weekly wine columnist in The Age, drinks editor for delicious., a regular columnist for Cuisine (New Zealand) and a contributor to Uncorked magazine and Wine Style.

Mark Lane

Mark was lured back to his home-state of Victoria by Balgownie Estate’s 40 year old cabernet sauvignon vines, after 12 years in Margaret River focussing on this varietal. WineState named him Winemaker of the Year 2008.

Paul Leete

For more than a decade, executive chef Paul Leete has presided over the kitchen of Sails Restaurant. His modern Australian menu is created seasonally, with a strong devotion to fresh produce and local ingredients.

Jamie Lethborg

Head chef at Lindoni’s for eight years, specialising in Italian food, southern style. Lindoni’s has received numerous awards, including Best Italian Restaurant and Best Alfresco Dining in 2009 (Qld RCA Awards).

Geoff Lindsay

Co-owner and chef of Pearl Restaurant, Geoff was awarded The Age Good Food Guide Chef of the Year in 2005. Pearl won Best New Restaurant in The Age Good Food Guide in 2002.

Valli Little

As food director of delicious. magazine and successful cookbook author, Valli creates recipes for every occasion inspired by her travels and passion for food, and interprets chefs’ recipes for the home cook.

Lizzie Loel

Lizzie is a chef, lecturer, multi-award-winning caterer and top restaurant critic for The Courier-Mail. Lizzie’s is co-editor of The Courier-Mail Queensland Food and Wine 2009 Guide

Tony Love

Tony is the restaurant reviewer and wine writer for The Advertiser in Adelaide and national wine writer for News Limited Australia publication, Taste.

Shinichi Maeda

Award-winning chef at Wasabi in Noosa, Shinichi presents traditional Japanese cuisine in a contemporary style that reflects his classical training and personal creative flare.

Trevor March

Trevor, Faye and family are dedicated to restoring Heathvale to its former wine producing days. With 10ha of Shiraz, Riesling, Cabernet, Chardonnay and under production, the label was re-released a decade ago.

Robert Marchetti

Executive chef of Sydney’s Icebergs Dining Room and Bar, North Bondi Italian Food, and Giuseppe Arnaldo & Sons in Melbourne, Robert believes that great food comes from cooks who remain loyal to their family roots.

Simon Marnie

Presenter of 702 ABC Sydney Weekends, Simon has also hosted TV shows, worked as a short-order cook and restaurant reviewer, and is a judge for the Royal Agricultural Society NSW.

Kevin McCarthy

Qualified winemakers Kevin McCarthy and wife Kathleen Quealy created T’Gallant Winery on the Mornington Peninsula in 1990.

Andrew McConnell

Executive chef and co-owner of Cumulus and Cutler & Co, which received two hats, Best New Restaurant and Chef of the Year for the second time in 2009.

Matt McConnell

Executive chef and owner of Bar Lourinhã, Matt has brought innovative bar-dining to Melbourne.

Massimo Mele

was Lexus Young Chef Peoples Choice winner 2005, and is currently executive chef of Hugos Group Sydney. In his fifth year at the event, Massimo is instrumental in organisation behind the scenes.

Dayle Merlo

Dayle Merlo heads the kitchen of Noosa’s Iconic Bistro C.

Andrew Mitchell

Andrew was born on the Mitchell family vineyard at Sevenhill. He is internationally famous for making wines with definitive varietal and regional character.

Matt Moran

Chef/co-owner of Aria Restaurants in Sydney and Brisbane. An industry icon, TV star and author, Matt has received numerous awards.

Daniel Mosedale

Daniel is executive chef and owner with partner Angela, of Blue Angel Noosaville. He was formerly executive chef for Bill Granger in Sydney.

Nathan Nichol

Executive chef at River House Restaurant Noosa. Nathan was Sous Chef at Longrain in Melbourne, worked for Giorgio Locattelli in London, and was personal chef for Elle MacPherson.

Justin North

Bécasse was named runner-up for the 2009 Sydney Morning Herald Restaurant of the Year award and Justin the title of ‘2009 Chef of the Year’. Justin owns Becasse and Etch with his wife Georgia.

Gregory O’Brien

Along with business partner Jim Berardo, Greg is co-founder and director of the Noosa Food and Wine Festival and Berardo’s restaurants.

Danielle Oppermann

Danielle is the Deputy Editor of the award winning delicious.magazine.

Bernadette O’Shea

Doyenne of champagne, she has just released her first book Champagne and Chandeliers.

Leonie Palmer-Fisher

A chef and restaurateur in Noosa for three decades, Leonie is a passionate supporter of regionality, great produce and the promotion of young industry professionals.

Armando Percuoco

Armando is proprietor and chef of multi-award-winning restaurant Buon Ricordo in Sydney. He has just published Buon Ricordo with David Dale.

Mario Percuoco

From four generations of chefs and restaurateurs and a consecutive one hat chef for three years Mario’s recognised talents are on show at Intermezzo, Sydney.

Tony Percuoco

Tony has been an award-winning restaurateur for more than 30 years. Tony currently operates the award-winning Ristorante Fellini at Marina Mirage on the Gold Coast.

Neil Perry

Owner/chef of Rockpool in Sydney, Rockpool Bar & Grill in Melbourne, and Spice Temple is Sydney. Neil is a multi award-winning chef with a strong focus on quality and sustainability.

Giovanni Pilu

Chef and owner of Sydney’s Pilu at Freshwater, Giovanni is passionate about authentic Italian cooking and the unique flavours of his homeland, Sardinia.

Matt Preston

Senior editor on delicious. and Vogue Entertaining + Travel magazines, and restaurant reviewer and writer for The Age, judge on Masterchef, Matt lives in Melbourne with his wife, three children and four ovens.

David Pugh

David’s use of classic technique, the best available ingredients and modern flair ensure Brisbane’s Restaurant Two is at the forefront of contemporary Australian cuisine.

Mathew Rechner

Winemaker and owner of Ekhidna Wines where wines are made with traditional techniques to ensure not only a perfect nose but a perfect palate.

Alison Reed and Jason Sgro

Specialists in live, fresh and frozen seafood for retail and the hospitality industry, Alison and Jason of Spanner Crabs Noosa were winners in the Vogue Entertaining + Travel Produce Awards 2009.

Jacques Reymond

The last 20 years has seen Jacques Reymond Restaurant voted one of the best in Victoria and has consistently won prestigious top awards.

Bryn Robertson

State Sales Manager for Zilzie Winesin NSW and QLD, Bryn brings his enthusiastic nature to all things Zilzie.

Tony Scherer

Frogmore Creek established 1999, is based upon organic principles and combines the viticultural expertise of Tony Scherer, a pioneer of organic horticulture, and the winemaking talents of consultant Andrew Hood.

Coleen Sheffield

Coleen is event manager for the Noosa Food and Wine Festival, and has been with the festival since its inception.

Gary Skelton

Former chef/owner of Harvest in Coolum Beach, and Season in Noosa Heads, Gary is currently on extended “golf” and travel leave before embarking on his next project.

Ryan Squires

Chef at The Buffalo Club. 2009 is his most prized year taking out a national Best New Talent award, Restaurant of the Year and Chef of the Year for The Courier Mail Queensland Food & Wine 2010 Guide.

Matt Steel

Winemaker at Medhurst Wines in the Yarra Valley, a vision of Ross and Robyn Wilson. Their aim is to produce high quality wines, using careful vineyard management ensuring low yields, providing intensely flavoured fruit.

Nick Stewart

Director of Sales & Marketing joined Troon Golf in 2002 and currently oversees all sales & marketing activity in the Australia, Asia and Pacific region. Nick will oversee the Kabi Golf Trail for the Festival this year.

Kym Teusner

Teusner Winery is firmly focused upon making well-balanced, food-friendly wines from old northern Barossa vineyards. The core of its business philosophy revolves around community spirit.

Glenn Thompson

In 2007 was promoted to winemaker for Chandon and Green Point, a position which puts him at the forefront of the winemaking process for both still and sparkling wines.

Simon Thomsen

Simon Thomsen is restaurant critic for Taste, The Daily Telegraph’s Tuesday food and wine section.

Andrew Tomlin

Leading the kitchen team at Noosa’s Season Restaurant, Andrew has worked in some of Brisbane’s most prestigious restaurants.

Edward Tomlinson

Co-owner and chief winemaker at Lenton Brae Estate established in 1982. Since 1992 Ed has been at the helm of every Lenton Brae vintage. He is a perfectionist and is constantly striving to make better wine.

Pablo Tordesillas

Pablo oversaw the opening of Bar Alto, obtaining and holding its ‘star’ rating and cementing its place as one of Brisbane’s favourite casual eateries before moving to launch Alto’s sister restaurant Ortiga.

Belinda Tuckwell

The head chef at Hastings Street’s Italian favourite, Ma’Mensa, Belinda is the former owner and chef of Squid Ink, Sunshine Beach.

Paul van Hamond

Paul has created Parque Mexico, a relaxed riverside cantina in Noosa producing an authentic Mexican experience, inspired by Mexico city itself.

Kylie Walker

Kylie spent five years as editor of Epicure in The Age, and a year with Travel + Leisure magazine before joining delicious as editor in 2008. She’s passionate about baking, food history and all things Italian.

Barbara Watson

Barb is the Market Manager in Queensland for Wirra Wirra. She has extensive experience in sales and marketing roles within the Australian wine industry and is also passionate about food and wine.

Fiona Westall

Passionate foodie and News Magazines events director Fiona Westall has been hosting the Festival’s Food Trails for four years, and is happy to be setting off again on the quest for the finest produce Noosa has to offer.

Necia Wilden

is co-editor of Food + Wine in The Weekend Australian Magazine. She also co-writes the First Bite column every Tuesday in The Australian with her more famous colleague John Lethlean.

Matt Wilkinson

Chef at Circa the Prince, Melbourne, Matt’s innovative menus reflect refined French and slow-food techniques. Organic heirloom herbs and vegetables from Circa’s kitchen garden, bring a purity of flavour to the table.

Marc Wohner

Chef at renowned restaurant Ricky’s River Bar + Restaurant, Marc’s simple approach to food and use of Noosa’s best local produce is a winner with Noosa locals and tourists alike.

Alla Wolf-Tasker AM

A pioneer in regional dining in Australia, Alla Wolf-Tasker remains at the helm of the multi award winning Lake House in Daylesford Victoria with a consistent two chef’s hat rating.

Lien Yeomans

In 1994 Lien opened “Green Papaya”- one of Brisbane most celebrated eateries. Her passion for food and ingredients continues through her Chef’s Table and Sunday workshops.

Sophia Young

Sophia Young has been Vogue Entertaining + Travel’s food editor since its relaunch in 2006. She tests and edits every recipe, develops her own and brings them all to life with her innovative, creative styling.