Port Douglas on Noosa River

This is an archived copy of an event that has already passed. It is online for informational purposes only.
  • Date:
  • Location: Noosa Boathouse, Noosaville 4566 Queensland
Shane Bailey and Spencer Patrick

Noosa Boathouse will show case their venue as part of this years’ Noosa International Food & Wine Festival in May.

After spending many years at the coal face of the Noosa International Food and Wine Festival, Executive Chef Shane Bailey this year will play host to award-winning chef Spencer Patrick at Noosa Boathouse on Sunday 18th May.  Together Shane and Spencer will host guests to an entertaining evening of cocktails, canapés, sunset, stunning river views, live music and dinner with wine.

Spencer Patrick, Executive Chef and co-owner of Harrison’s, Port Douglas has navigated the award-winning restaurant since it opened in 2007.  Harrison’s has constantly held national accolades for its food and wine and stands alone as Port Douglas’s only One Hat rated restaurant in the Queensland Good Food Guide.

Spencer says his style draws from his training in classic French cuisine and love for all things English.

“I believe good food can be enjoyed anywhere in the world, but what better place to enjoy it than in paradise – whether that be in Port Douglas, or Noosaville for the food and wine festival.”

Shane and Spencer will begin with a selection of canapés served with cocktails to be enjoyed by the stunning Noosa River and sunset views.

Shane will present an entrée of:
• Miang of Ceas spanner crab, Thai herbs, coconut, paw paw, chilli and Huon salmon pearls with an accompanying wine.

For the main course, guests will feast on a selection of dishes served with matching wines. Spencer will present:
• Lamb Shoulder with spiced pumpkin, fetta gratin and cucumber and yoghurt salad.

While Shane’s creations will include:
• Chermoula rubbed game farm spatchcock with corn and herb mixed grains, a
• Bundy braised cape grim beef short rib with slow roasted Noosa Red tomatoes
• Organic beetroot & sweet potato gnocchi

To finish, Spencer will be treating guests to one of his signature desserts:
• Treacle tart “ish” with salted pecan praline, burnt butter ice cream and lemon powder

The event is being held at Noosa Boathouse, from 5pm on Sunday, May 18. Tickets cost $110 a person and include cocktails with canapés and dinner and dessert with matching wines.

Tickets can be purchased online at www.noosafoodandwine.com.au/sunday - just look for Session 152.

Port Douglas on Noosa River
The Boathouse, Noosa River, Noosaville
Sunday 18th of May 2014
Cost: Tickets cost $110 per person and include cocktails with canapés

Noosa Boathouse :
194 Gympie Terrace, Noosaville
07 5440 5070
Noosa Boathouse

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Noosa Boathouse, Noosaville

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