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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks.

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Speaker 2: A'd be Mike God He's our travel correspondent. He's here

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Speaker 2: this morning.

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Speaker 3: Good morning sir, Good morning Jack.

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Speaker 4: Did you know the black moon is apparently a powerful

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Speaker 4: time for deep transformation?

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Speaker 2: Oh? I didn't know that. Isn't every time a powerful

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Speaker 2: time for deep transformation? Have you been reading your horoscope again?

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Speaker 3: Well?

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Speaker 4: I went on a website called Living with the Moon. Yeah,

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Speaker 4: the moon dot com. I think it's sort of get

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Speaker 4: at pagans and would be witches. Well, apparently the black

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Speaker 4: moon is the most extraordinary time for the process of

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Speaker 4: personal growth.

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Speaker 3: So there you go. Jack's something for you tonight.

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Speaker 2: Yeah, we can she get in this time tomorrow and

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Speaker 2: see what's happened a completely different person by then. Anyway,

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Speaker 2: Oh yeah, I feel like there's a you know, there's

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Speaker 2: a prediction for every sort of astronomical event.

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Speaker 3: Isn't there?

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Speaker 2: Anyway, this morning we are celebrating Flavors of the Sunshine Coast,

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Speaker 2: and you've just been on the Sunshine Coast for their

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Speaker 2: premiere food festival.

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Speaker 4: I timed it right, yes, because every year in late

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Speaker 4: July through early August, the curated plate takes center stage

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Speaker 4: and this is the most extraordinary gorge fest on food

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Speaker 4: and drink, so all across the Sunshine Coast.

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Speaker 3: They have this.

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Speaker 4: Collection of culinary experiences in the most gorgeous settings and

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Speaker 4: it just really showcases how good the region's culinary arsenal is.

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Speaker 4: So if you want to check out that festival year

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Speaker 4: end of July early August every year. But the thing

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Speaker 4: that just blows me away about the Sunshine Coast, Jack,

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Speaker 4: is it is such a powerhouse of premium local produce.

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Speaker 4: They've got somewhere around a thousand food and drink producers

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Speaker 4: based on the Sunshine Coast.

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Speaker 3: So I know.

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Speaker 4: So if you just want to take your belly for

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Speaker 4: a holiday, you know, to do a bit of noshing

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Speaker 4: and sipping, lute the place to go.

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Speaker 2: Okay, Yeah, so you talked about Mulaney last week and

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Speaker 2: you mentioned now it's kind of a food mecha of sorts.

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Speaker 2: Where should you start?

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Speaker 4: Yeah, so many tastes, so little time, but a really

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Speaker 4: good place right in the heart of Maple Street as

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Speaker 4: Mulaney Food Coat. So this is like a one stop

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Speaker 4: on porium for us, so much local artisan products. They've

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Speaker 4: got a cafe, they've got a deli. It's like a

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Speaker 4: cellar dwarf for food. And one of the really cool

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Speaker 4: things you can do is just go in there and

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Speaker 4: pick up a picnic box, so they'll just load it

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Speaker 4: up with you know, local cured meats and olives and pastes,

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Speaker 4: the works.

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Speaker 3: It's big dairy country mullany.

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Speaker 4: So the shop also turns its own gelato every day.

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Speaker 3: I thought of you, Jack, as.

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Speaker 4: I had two scoops of fig and almonds gelato, thank

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Speaker 4: you very much. They also had their own from Marjorie,

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Speaker 4: and I could not believe the size of the queue

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Speaker 4: spilling out the door like kids in the candy shop.

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Speaker 4: But they stuck over two hundred and fifty eat Jesus

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Speaker 4: in that primajorie. So yeah, it's a really good one

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Speaker 4: stop shop.

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Speaker 2: And speaking of Buffalo is a big deal in these parts.

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Speaker 3: Oh my goodness, Yes, mulaney Buffalo.

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Speaker 4: They produce buffalo milk and buffalo meat, high protein, lower fat,

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Speaker 4: and lower cholesterol than standard beef or dairy milk.

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Speaker 3: That's why it's so popular.

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Speaker 4: But the street food to tuck into a malany is

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Speaker 4: buffalo cofter. Quite a few entries Selby's coftas, so it's

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Speaker 4: a ground to buffalo kebab or petty and then they'll

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Speaker 4: serve it and Peter topped with zingy sauces like zaziki,

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Speaker 4: bit of cucumber, but many, God have two of them

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Speaker 4: would be my recommendation.

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Speaker 2: Yeah, okay, because the meat's quite lean, right, so it

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Speaker 2: is not very late, so the cost itself is not

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Speaker 2: going to be super delicious. Do you sort of need

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Speaker 2: the spices to kind of bring it.

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Speaker 3: To give it a bit of a short up? Yes, yeah,

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Speaker 3: very much so. But that's so scrummy.

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Speaker 2: Yeah, no, sounds great. Any special fines on Maple Street

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Speaker 2: Spill Wine.

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Speaker 4: I was listening to your scenario last hour and Spill

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Speaker 4: is such a chic neighborhood wine bar, a great spot

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Speaker 4: for a tasting session.

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Speaker 3: It was more like.

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Speaker 4: An exploratory for me, Jack, because Spill showcases so many

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Speaker 4: lesser known varietals from across Ossie, including their own wine.

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Speaker 4: The fellow who heads it up really interesting story, Jamie Fleming.

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Speaker 4: He was a finalist on Mastership Australia. But man, it's

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Speaker 4: a small world. He used to work at the Blue

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Speaker 4: Pub in Methvin because he's a hard core snowboarder, so

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Speaker 4: we spent a lot of time talking about Methvin and

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Speaker 4: the new hot pools, but he does this really good

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Speaker 4: pet nut. Now, for some weird reason, Ozzies love pet nut.

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Speaker 4: It's not so common in New Zealand. But it's like

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Speaker 4: a very light summary sparkling, similar to prosecco, but with

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Speaker 4: less sugar and lower alcohol and spill. Make their own

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Speaker 4: pet nut from the Dao.

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Speaker 3: Grapes, which are Portuguese.

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Speaker 4: But anyway, the thing about it, it's like the Sunshine

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Speaker 4: coast in glass. You get this taste of burned pineapple

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Speaker 4: in their bubbles.

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Speaker 3: It is so good.

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Speaker 2: So for sweet snacks. What makes yan Dina so distinctive.

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Speaker 4: Two irresistible stops the Budroom Ginger Factory. They are the

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Speaker 4: world's biggest producer of confectionery ginger and oh my god,

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Speaker 4: you can go crazy in their store. But their chocolate

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Speaker 4: ginger balls they are particularly addictive, as is the ginger

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Speaker 4: biscuit and cinnamon gelato. Right across the road after binging

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Speaker 4: on the ginger balls are headed to Nutworks and these

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Speaker 4: guys are one of Australia's biggest macedamia nut processes. They

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Speaker 4: top a lot of the mac nuts and very tasty coating.

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Speaker 4: So I had ridiculous creations Jack like Lemington Chocolate Macedamia's

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Speaker 4: and maple pancake Max and the crunchy hickory Macadamia's very

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Speaker 4: popular with the Americans.

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Speaker 3: They love anything hickory, don't they that USA?

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Speaker 4: So yeah, lots of free tastings at Nutworks.

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Speaker 3: That's a do not miss.

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Speaker 2: I think the Macedamia it's a close call between it

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Speaker 2: and the cashw but it might just be the king

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Speaker 2: of nuts when it comes to confectionery at the very least.

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Speaker 3: Yeah, I think so, I'd agree good.

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Speaker 2: Yeah, okay, just got very high fat content. I think

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Speaker 2: you Maceadamia it does. Yeah. So what about a standout

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Speaker 2: dining destination for a real splash a special occasion.

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Speaker 3: Yeah.

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Speaker 4: I checked out a new opening called Al Sawa Estate.

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Speaker 4: The actual property is not new because it's like this

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Speaker 4: private botanical garden. It used to be a wedding venue.

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Speaker 4: Now it's opened a restaurant wrapped in all of this

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Speaker 4: botanical finery. They have a colossal edible garden, so their

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Speaker 4: dishes are very you know, hyper local. They deepened that

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Speaker 4: garden for their lunches. I had the most amazing lunch

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Speaker 4: feasting on things like gingerbraized short ribs, and they served

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Speaker 4: this whole roasted pumpkin jack which was filled with a

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Speaker 4: central well of smoked yogurt and chili jam. I would

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Speaker 4: like to try that at home. I'm sure it's doable,

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Speaker 4: but got it was good, So Alsawa definitely add to

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Speaker 4: your ticklus.

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Speaker 2: So this the yogurt is smoked with the chili jam.

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Speaker 2: So the yogurt is smoked and then it has chili

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Speaker 2: jam on the side. Is the kind of separate compliments. Yeah,

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Speaker 2: oh man correct, and.

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Speaker 4: Then it's all put in like a central pocket of

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Speaker 4: the pumpkin. So like, oh, it's just extraordinary.

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Speaker 2: That's so good. And you're if you're in Melulaba, we

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Speaker 2: would be good for seafood with a bit of a difference.

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Speaker 4: Well yeah, I would really recommend you make a booking

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Speaker 4: with Saltwater Echo Tours. So these guys are an indigenous

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Speaker 4: owned and operated cruise company and they take to the

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Speaker 4: waters around Malula Bar with a bush tucker cruise. So

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Speaker 4: it blends ocean bounty. I think Malula Bar prawns and

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Speaker 4: so forth, with traditional native ingredients, lots of native botanicals.

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Speaker 4: And I just grazed through so many awesome combos, like

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Speaker 4: fresh fish tacos with wattle seed mayo. That was a

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Speaker 4: first for me, smoked barrel mundy with pig face and

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Speaker 4: satin ash.

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Speaker 3: Lily Pilly with pig face. Yeah, pig face. Yeah, so

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Speaker 3: pig face.

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Speaker 4: Well, it's a it's a great little backstory. Yes, sometimes

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Speaker 4: you do see that sort of resemblance, but it's like

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Speaker 4: a fruit pig face, which is like a ground producers

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Speaker 4: and the fruit itself, pig fast fruit tastes like a

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Speaker 4: strawberry dipped in salt, really crazy ingredients.

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Speaker 3: And sorry, you keep going.

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Speaker 4: Lily pillyberries are kind of like a cross between the

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Speaker 4: taste of an apple and a cherry. So that was

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Speaker 4: slathered on this bear of Monday as well. But it

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Speaker 4: was just a real revelation. The Boshtucker Cruise.

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Speaker 3: Yeah, what a name.

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Speaker 2: Pigface. Yeah, no, it looks it looks interesting. It is, yeah,

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Speaker 2: very good. Yeah, it sounds it sounds amazing. It sounds

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Speaker 2: like you had the best time and like you said,

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Speaker 2: so good, So many good, delicious sounding options. Thank you

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Speaker 2: very much, Mike. We're going to make all of Mike's

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Speaker 2: tips for eating and sipping your way around the Sunshine

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Speaker 2: Coast up on the News Talks. He'd website. Don't forget

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Speaker 2: that everything from our show goes up there. Newstalks. He'd

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Speaker 2: be dot co, dot Ford slash jam. That is the

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Speaker 2: fastest way to get to our show page and find

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Speaker 2: everything that we've talked about on the radio.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to News Talks at B from nine am Saturday, or

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