Nosh on, Noosa
When it comes to produce, the Sunshine Coast is a bit of a show-off. Facing the Pacific Ocean and backed by a verdant hinterland that fosters everything from feijoas to pasture-raised pork, its gourmet pedigree is ripe. But until today, I’d never heard of tastebud teasers such as myoga, mukago, shishito or mitsuba – all thriving in the foothills of Mount Cooroora in the Noosa hinterland.
I’ve been granted a rare visit to Honeysuckle Hill farm, where renowned Wasabi restaurateur Danielle Gjestland grows more than 50 varieties of fruits, vegetables, herbs and edible flowers – including the aforementioned rare Japanese plants that dictate their delicate degustation menu.