August 22, 2025 • 10 mins
"The Sunshine Coast’s sparkling reputation as a powerhouse of premium local produce continues to raise the bar. Brimming with over 900 food and drink producers, grazing from this constantly replenished larder of goodness helps underpin the region’s bragging rights as holiday heaven. I’m just back from a fresh dip with the Sunshine Coast, after indulgently noshing and sipping my way around her beachfront and hinterland hotspots."
Read Mike's full article here.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from News Talks.
Speaker 2 (00:11):
A'd be Mike God He's our travel correspondent. He's here
this morning.
Speaker 3 (00:15):
Good morning sir, Good morning Jack.
Speaker 4 (00:17):
Did you know the black moon is apparently a powerful
time for deep transformation?
Speaker 2 (00:22):
Oh? I didn't know that. Isn't every time a powerful
time for deep transformation? Have you been reading your horoscope again?
Speaker 3 (00:30):
Well?
Speaker 4 (00:31):
I went on a website called Living with the Moon. Yeah,
the moon dot com. I think it's sort of get
at pagans and would be witches. Well, apparently the black
moon is the most extraordinary time for the process of
personal growth.
Speaker 3 (00:46):
So there you go. Jack's something for you tonight.
Speaker 2 (00:48):
Yeah, we can she get in this time tomorrow and
see what's happened a completely different person by then. Anyway,
Oh yeah, I feel like there's a you know, there's
a prediction for every sort of astronomical event.
Speaker 3 (01:02):
Isn't there?
Speaker 2 (01:03):
Anyway, this morning we are celebrating Flavors of the Sunshine Coast,
and you've just been on the Sunshine Coast for their
premiere food festival.
Speaker 4 (01:11):
I timed it right, yes, because every year in late
July through early August, the curated plate takes center stage
and this is the most extraordinary gorge fest on food
and drink, so all across the Sunshine Coast.
Speaker 3 (01:25):
They have this.
Speaker 4 (01:27):
Collection of culinary experiences in the most gorgeous settings and
it just really showcases how good the region's culinary arsenal is.
So if you want to check out that festival year
end of July early August every year. But the thing
that just blows me away about the Sunshine Coast, Jack,
is it is such a powerhouse of premium local produce.
(01:50):
They've got somewhere around a thousand food and drink producers
based on the Sunshine Coast.
Speaker 3 (01:57):
So I know.
Speaker 4 (01:59):
So if you just want to take your belly for
a holiday, you know, to do a bit of noshing
and sipping, lute the place to go.
Speaker 2 (02:08):
Okay, Yeah, so you talked about Mulaney last week and
you mentioned now it's kind of a food mecha of sorts.
Where should you start?
Speaker 4 (02:15):
Yeah, so many tastes, so little time, but a really
good place right in the heart of Maple Street as
Mulaney Food Coat. So this is like a one stop
on porium for us, so much local artisan products. They've
got a cafe, they've got a deli. It's like a
cellar dwarf for food. And one of the really cool
things you can do is just go in there and
(02:36):
pick up a picnic box, so they'll just load it
up with you know, local cured meats and olives and pastes,
the works.
Speaker 3 (02:43):
It's big dairy country mullany.
Speaker 4 (02:45):
So the shop also turns its own gelato every day.
Speaker 3 (02:51):
I thought of you, Jack, as.
Speaker 4 (02:52):
I had two scoops of fig and almonds gelato, thank
you very much. They also had their own from Marjorie,
and I could not believe the size of the queue
spilling out the door like kids in the candy shop.
But they stuck over two hundred and fifty eat Jesus
in that primajorie. So yeah, it's a really good one
stop shop.
Speaker 2 (03:10):
And speaking of Buffalo is a big deal in these parts.
Speaker 3 (03:14):
Oh my goodness, Yes, mulaney Buffalo.
Speaker 4 (03:17):
They produce buffalo milk and buffalo meat, high protein, lower fat,
and lower cholesterol than standard beef or dairy milk.
Speaker 3 (03:27):
That's why it's so popular.
Speaker 4 (03:28):
But the street food to tuck into a malany is
buffalo cofter. Quite a few entries Selby's coftas, so it's
a ground to buffalo kebab or petty and then they'll
serve it and Peter topped with zingy sauces like zaziki,
bit of cucumber, but many, God have two of them
(03:50):
would be my recommendation.
Speaker 2 (03:51):
Yeah, okay, because the meat's quite lean, right, so it
is not very late, so the cost itself is not
going to be super delicious. Do you sort of need
the spices to kind of bring it.
Speaker 3 (04:02):
To give it a bit of a short up? Yes, yeah,
very much so. But that's so scrummy.
Speaker 2 (04:08):
Yeah, no, sounds great. Any special fines on Maple Street
Spill Wine.
Speaker 4 (04:13):
I was listening to your scenario last hour and Spill
is such a chic neighborhood wine bar, a great spot
for a tasting session.
Speaker 3 (04:22):
It was more like.
Speaker 4 (04:23):
An exploratory for me, Jack, because Spill showcases so many
lesser known varietals from across Ossie, including their own wine.
The fellow who heads it up really interesting story, Jamie Fleming.
He was a finalist on Mastership Australia. But man, it's
(04:43):
a small world. He used to work at the Blue
Pub in Methvin because he's a hard core snowboarder, so
we spent a lot of time talking about Methvin and
the new hot pools, but he does this really good
pet nut. Now, for some weird reason, Ozzies love pet nut.
It's not so common in New Zealand. But it's like
(05:06):
a very light summary sparkling, similar to prosecco, but with
less sugar and lower alcohol and spill. Make their own
pet nut from the Dao.
Speaker 3 (05:16):
Grapes, which are Portuguese.
Speaker 4 (05:18):
But anyway, the thing about it, it's like the Sunshine
coast in glass. You get this taste of burned pineapple
in their bubbles.
Speaker 3 (05:27):
It is so good.
Speaker 2 (05:29):
So for sweet snacks. What makes yan Dina so distinctive.
Speaker 4 (05:34):
Two irresistible stops the Budroom Ginger Factory. They are the
world's biggest producer of confectionery ginger and oh my god,
you can go crazy in their store. But their chocolate
ginger balls they are particularly addictive, as is the ginger
biscuit and cinnamon gelato. Right across the road after binging
(05:55):
on the ginger balls are headed to Nutworks and these
guys are one of Australia's biggest macedamia nut processes. They
top a lot of the mac nuts and very tasty coating.
So I had ridiculous creations Jack like Lemington Chocolate Macedamia's
and maple pancake Max and the crunchy hickory Macadamia's very
(06:20):
popular with the Americans.
Speaker 3 (06:22):
They love anything hickory, don't they that USA?
Speaker 4 (06:25):
So yeah, lots of free tastings at Nutworks.
Speaker 3 (06:28):
That's a do not miss.
Speaker 2 (06:30):
I think the Macedamia it's a close call between it
and the cashw but it might just be the king
of nuts when it comes to confectionery at the very least.
Speaker 3 (06:38):
Yeah, I think so, I'd agree good.
Speaker 2 (06:40):
Yeah, okay, just got very high fat content. I think
you Maceadamia it does. Yeah. So what about a standout
dining destination for a real splash a special occasion.
Speaker 3 (06:51):
Yeah.
Speaker 4 (06:52):
I checked out a new opening called Al Sawa Estate.
The actual property is not new because it's like this
private botanical garden. It used to be a wedding venue.
Now it's opened a restaurant wrapped in all of this
botanical finery. They have a colossal edible garden, so their
(07:12):
dishes are very you know, hyper local. They deepened that
garden for their lunches. I had the most amazing lunch
feasting on things like gingerbraized short ribs, and they served
this whole roasted pumpkin jack which was filled with a
central well of smoked yogurt and chili jam. I would
(07:36):
like to try that at home. I'm sure it's doable,
but got it was good, So Alsawa definitely add to
your ticklus.
Speaker 2 (07:44):
So this the yogurt is smoked with the chili jam.
So the yogurt is smoked and then it has chili
jam on the side. Is the kind of separate compliments. Yeah,
oh man correct, and.
Speaker 4 (07:55):
Then it's all put in like a central pocket of
the pumpkin. So like, oh, it's just extraordinary.
Speaker 2 (08:02):
That's so good. And you're if you're in Melulaba, we
would be good for seafood with a bit of a difference.
Speaker 4 (08:10):
Well yeah, I would really recommend you make a booking
with Saltwater Echo Tours. So these guys are an indigenous
owned and operated cruise company and they take to the
waters around Malula Bar with a bush tucker cruise. So
it blends ocean bounty. I think Malula Bar prawns and
so forth, with traditional native ingredients, lots of native botanicals.
(08:33):
And I just grazed through so many awesome combos, like
fresh fish tacos with wattle seed mayo. That was a
first for me, smoked barrel mundy with pig face and
satin ash.
Speaker 3 (08:48):
Lily Pilly with pig face. Yeah, pig face. Yeah, so
pig face.
Speaker 4 (08:57):
Well, it's a it's a great little backstory. Yes, sometimes
you do see that sort of resemblance, but it's like
a fruit pig face, which is like a ground producers
and the fruit itself, pig fast fruit tastes like a
strawberry dipped in salt, really crazy ingredients.
Speaker 3 (09:17):
And sorry, you keep going.
Speaker 4 (09:21):
Lily pillyberries are kind of like a cross between the
taste of an apple and a cherry. So that was
slathered on this bear of Monday as well. But it
was just a real revelation. The Boshtucker Cruise.
Speaker 3 (09:35):
Yeah, what a name.
Speaker 2 (09:36):
Pigface. Yeah, no, it looks it looks interesting. It is, yeah,
very good. Yeah, it sounds it sounds amazing. It sounds
like you had the best time and like you said,
so good, So many good, delicious sounding options. Thank you
very much, Mike. We're going to make all of Mike's
tips for eating and sipping your way around the Sunshine
(09:58):
Coast up on the News Talks. He'd website. Don't forget
that everything from our show goes up there. Newstalks. He'd
be dot co, dot Ford slash jam. That is the
fastest way to get to our show page and find
everything that we've talked about on the radio.
Speaker 1 (10:12):
For more from Saturday Morning with Jack Tame, listen live
to News Talks at B from nine am Saturday, or
follow the podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack team podcast
from News Talks.
Speaker 2 (00:11):
A'd be Mike God He's our travel correspondent. He's here
this morning.
Speaker 3 (00:15):
Good morning sir, Good morning Jack.
Speaker 4 (00:17):
Did you know the black moon is apparently a powerful
time for deep transformation?
Speaker 2 (00:22):
Oh? I didn't know that. Isn't every time a powerful
time for deep transformation? Have you been reading your horoscope again?
Speaker 3 (00:30):
Well?
Speaker 4 (00:31):
I went on a website called Living with the Moon. Yeah,
the moon dot com. I think it's sort of get
at pagans and would be witches. Well, apparently the black
moon is the most extraordinary time for the process of
personal growth.
Speaker 3 (00:46):
So there you go. Jack's something for you tonight.
Speaker 2 (00:48):
Yeah, we can she get in this time tomorrow and
see what's happened a completely different person by then. Anyway,
Oh yeah, I feel like there's a you know, there's
a prediction for every sort of astronomical event.
Speaker 3 (01:02):
Isn't there?
Speaker 2 (01:03):
Anyway, this morning we are celebrating Flavors of the Sunshine Coast,
and you've just been on the Sunshine Coast for their
premiere food festival.
Speaker 4 (01:11):
I timed it right, yes, because every year in late
July through early August, the curated plate takes center stage
and this is the most extraordinary gorge fest on food
and drink, so all across the Sunshine Coast.
Speaker 3 (01:25):
They have this.
Speaker 4 (01:27):
Collection of culinary experiences in the most gorgeous settings and
it just really showcases how good the region's culinary arsenal is.
So if you want to check out that festival year
end of July early August every year. But the thing
that just blows me away about the Sunshine Coast, Jack,
is it is such a powerhouse of premium local produce.
(01:50):
They've got somewhere around a thousand food and drink producers
based on the Sunshine Coast.
Speaker 3 (01:57):
So I know.
Speaker 4 (01:59):
So if you just want to take your belly for
a holiday, you know, to do a bit of noshing
and sipping, lute the place to go.
Speaker 2 (02:08):
Okay, Yeah, so you talked about Mulaney last week and
you mentioned now it's kind of a food mecha of sorts.
Where should you start?
Speaker 4 (02:15):
Yeah, so many tastes, so little time, but a really
good place right in the heart of Maple Street as
Mulaney Food Coat. So this is like a one stop
on porium for us, so much local artisan products. They've
got a cafe, they've got a deli. It's like a
cellar dwarf for food. And one of the really cool
things you can do is just go in there and
(02:36):
pick up a picnic box, so they'll just load it
up with you know, local cured meats and olives and pastes,
the works.
Speaker 3 (02:43):
It's big dairy country mullany.
Speaker 4 (02:45):
So the shop also turns its own gelato every day.
Speaker 3 (02:51):
I thought of you, Jack, as.
Speaker 4 (02:52):
I had two scoops of fig and almonds gelato, thank
you very much. They also had their own from Marjorie,
and I could not believe the size of the queue
spilling out the door like kids in the candy shop.
But they stuck over two hundred and fifty eat Jesus
in that primajorie. So yeah, it's a really good one
stop shop.
Speaker 2 (03:10):
And speaking of Buffalo is a big deal in these parts.
Speaker 3 (03:14):
Oh my goodness, Yes, mulaney Buffalo.
Speaker 4 (03:17):
They produce buffalo milk and buffalo meat, high protein, lower fat,
and lower cholesterol than standard beef or dairy milk.
Speaker 3 (03:27):
That's why it's so popular.
Speaker 4 (03:28):
But the street food to tuck into a malany is
buffalo cofter. Quite a few entries Selby's coftas, so it's
a ground to buffalo kebab or petty and then they'll
serve it and Peter topped with zingy sauces like zaziki,
bit of cucumber, but many, God have two of them
(03:50):
would be my recommendation.
Speaker 2 (03:51):
Yeah, okay, because the meat's quite lean, right, so it
is not very late, so the cost itself is not
going to be super delicious. Do you sort of need
the spices to kind of bring it.
Speaker 3 (04:02):
To give it a bit of a short up? Yes, yeah,
very much so. But that's so scrummy.
Speaker 2 (04:08):
Yeah, no, sounds great. Any special fines on Maple Street
Spill Wine.
Speaker 4 (04:13):
I was listening to your scenario last hour and Spill
is such a chic neighborhood wine bar, a great spot
for a tasting session.
Speaker 3 (04:22):
It was more like.
Speaker 4 (04:23):
An exploratory for me, Jack, because Spill showcases so many
lesser known varietals from across Ossie, including their own wine.
The fellow who heads it up really interesting story, Jamie Fleming.
He was a finalist on Mastership Australia. But man, it's
(04:43):
a small world. He used to work at the Blue
Pub in Methvin because he's a hard core snowboarder, so
we spent a lot of time talking about Methvin and
the new hot pools, but he does this really good
pet nut. Now, for some weird reason, Ozzies love pet nut.
It's not so common in New Zealand. But it's like
(05:06):
a very light summary sparkling, similar to prosecco, but with
less sugar and lower alcohol and spill. Make their own
pet nut from the Dao.
Speaker 3 (05:16):
Grapes, which are Portuguese.
Speaker 4 (05:18):
But anyway, the thing about it, it's like the Sunshine
coast in glass. You get this taste of burned pineapple
in their bubbles.
Speaker 3 (05:27):
It is so good.
Speaker 2 (05:29):
So for sweet snacks. What makes yan Dina so distinctive.
Speaker 4 (05:34):
Two irresistible stops the Budroom Ginger Factory. They are the
world's biggest producer of confectionery ginger and oh my god,
you can go crazy in their store. But their chocolate
ginger balls they are particularly addictive, as is the ginger
biscuit and cinnamon gelato. Right across the road after binging
(05:55):
on the ginger balls are headed to Nutworks and these
guys are one of Australia's biggest macedamia nut processes. They
top a lot of the mac nuts and very tasty coating.
So I had ridiculous creations Jack like Lemington Chocolate Macedamia's
and maple pancake Max and the crunchy hickory Macadamia's very
(06:20):
popular with the Americans.
Speaker 3 (06:22):
They love anything hickory, don't they that USA?
Speaker 4 (06:25):
So yeah, lots of free tastings at Nutworks.
Speaker 3 (06:28):
That's a do not miss.
Speaker 2 (06:30):
I think the Macedamia it's a close call between it
and the cashw but it might just be the king
of nuts when it comes to confectionery at the very least.
Speaker 3 (06:38):
Yeah, I think so, I'd agree good.
Speaker 2 (06:40):
Yeah, okay, just got very high fat content. I think
you Maceadamia it does. Yeah. So what about a standout
dining destination for a real splash a special occasion.
Speaker 3 (06:51):
Yeah.
Speaker 4 (06:52):
I checked out a new opening called Al Sawa Estate.
The actual property is not new because it's like this
private botanical garden. It used to be a wedding venue.
Now it's opened a restaurant wrapped in all of this
botanical finery. They have a colossal edible garden, so their
(07:12):
dishes are very you know, hyper local. They deepened that
garden for their lunches. I had the most amazing lunch
feasting on things like gingerbraized short ribs, and they served
this whole roasted pumpkin jack which was filled with a
central well of smoked yogurt and chili jam. I would
(07:36):
like to try that at home. I'm sure it's doable,
but got it was good, So Alsawa definitely add to
your ticklus.
Speaker 2 (07:44):
So this the yogurt is smoked with the chili jam.
So the yogurt is smoked and then it has chili
jam on the side. Is the kind of separate compliments. Yeah,
oh man correct, and.
Speaker 4 (07:55):
Then it's all put in like a central pocket of
the pumpkin. So like, oh, it's just extraordinary.
Speaker 2 (08:02):
That's so good. And you're if you're in Melulaba, we
would be good for seafood with a bit of a difference.
Speaker 4 (08:10):
Well yeah, I would really recommend you make a booking
with Saltwater Echo Tours. So these guys are an indigenous
owned and operated cruise company and they take to the
waters around Malula Bar with a bush tucker cruise. So
it blends ocean bounty. I think Malula Bar prawns and
so forth, with traditional native ingredients, lots of native botanicals.
(08:33):
And I just grazed through so many awesome combos, like
fresh fish tacos with wattle seed mayo. That was a
first for me, smoked barrel mundy with pig face and
satin ash.
Speaker 3 (08:48):
Lily Pilly with pig face. Yeah, pig face. Yeah, so
pig face.
Speaker 4 (08:57):
Well, it's a it's a great little backstory. Yes, sometimes
you do see that sort of resemblance, but it's like
a fruit pig face, which is like a ground producers
and the fruit itself, pig fast fruit tastes like a
strawberry dipped in salt, really crazy ingredients.
Speaker 3 (09:17):
And sorry, you keep going.
Speaker 4 (09:21):
Lily pillyberries are kind of like a cross between the
taste of an apple and a cherry. So that was
slathered on this bear of Monday as well. But it
was just a real revelation. The Boshtucker Cruise.
Speaker 3 (09:35):
Yeah, what a name.
Speaker 2 (09:36):
Pigface. Yeah, no, it looks it looks interesting. It is, yeah,
very good. Yeah, it sounds it sounds amazing. It sounds
like you had the best time and like you said,
so good, So many good, delicious sounding options. Thank you
very much, Mike. We're going to make all of Mike's
tips for eating and sipping your way around the Sunshine
(09:58):
Coast up on the News Talks. He'd website. Don't forget
that everything from our show goes up there. Newstalks. He'd
be dot co, dot Ford slash jam. That is the
fastest way to get to our show page and find
everything that we've talked about on the radio.
Speaker 1 (10:12):
For more from Saturday Morning with Jack Tame, listen live
to News Talks at B from nine am Saturday, or
follow the podcast on iHeartRadio.
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