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.  

My visit coincided with one of the region’s signature annual celebrations, The Curated Plate. Held every year between late July and early August, the region’s premier 10-day food and drink festival is an unabashed epicurean’s dream, stringing together a distinctive, inventive array of bespoke culinary experiences in gorgeous settings, showcasing dishes loaded with local flavour and helmed by the region’s decorated chefs. It’s a very convivial and embracing festival and a great opportunity to strike up a chat with friendly locals. Alongside savouring the unrivalled splendour of the culinary delights, it also reaffirmed to me just how exceptional the region’s dining and drinking offerings are.  

Cocktails in the sun at The Curated Plate. Photo / Supplied

I attended the festival’s opening event at Yandina Station, Farm to Fork, which was an unbelievable gorge-fest. Renowned chef Peter Kuruvita was cooking Maleny Buffalo on a wild fire pit, which were then bundled into pita bread topped with zingy herbs and tzatziki sauce to create buffalo kofta. They were a smash hit and you can buy them year-round in Maleny. I also noshed my way through roasted reef fish fillet from Rockliff Seafood Mooloolaba with ginger and chilli shallot sauce; Tanglewood organic sourdough with coconut sambal butter; and a divine pannacotta made with Maleny Buffalo Milk, paired with Green Valley finger limes and macadamia praline from Nutworks Yandina.  

Buffalo Kofta at The Curated Plate. Photo / Supplied

Definitely pop into Yandina when tripping the Sunny Coast because Nutworks Yandina is a journey into the world of premium Australian nut and confectionery products. Hello sampling heaven! These guys process over 5000 tonnes of Australia’s macadamia nuts every year and many of them are crafted into very moreish snacks with lip-smacking coatings. The Lamington Chocolate Macadamias, the Maple Pancake Macadamias and the Crunchy Hickory Macadamias are my favourite three. 

Right across the road, the Buderim Ginger Factory. Nearly 85 years old, they remain the world’s biggest producer of confectionary ginger. The chocolate ginger balls are irresistible. And don’t miss the Ice Creamery scoop or two of Ginger biscuit and Ginger cinnamon! The Ginger Factory is also swooned over by families for its boutique theme park-style assortment of attractions, with some Disneyesque touches, including a ride aboard “Moreton”, the factory’s beloved 120-year-old ginger train which tootles through the property’s lush, leafy and impeccably maintained tropical gardens. Another head-turning feature is the extraordinary art installation, Rainbrella, comprising nearly a thousand brightly coloured umbrellas suspended over the rainforest walk.  

Lush and leafy Buderim Ginger Factory. Photo / Mike Yardley 

Tripping the Blackall Range tourist route, a highlight is the bustling ‘food village” of Maleny. The surrounding undulating landscape is speckled with cows, interspersed with pockets of remnant rainforest, and offset by breathtaking bird’s-eye views of the Glass House Mountains, creating an exceptionally bucolic scene. It’s home to some of Australia’s most acclaimed dairy producers including Maleny Dairies and Maleny Cheese. A winning way to distil Maleny’s abundance of artisan produce is to pop into Maleny Food Co on Maple Street. A destination in its own right, the café and deli began life 25 years ago, which is now also synonymous for its gelato and sorbet, made daily on site in traditional artisan style. With over 100 gelato flavours, you’ll just drool over the possibilities, from Coconut & Ginger and Fig & Almond to Blueberry & lavender gelato.  

The formidable array of fromage is equally alluring, with Maleny Food Co sourcing the finest Australian and international cheeses made by artisan cheese makers and maturing them in their fromagerie. Spilling out the doors, an orderly queue of cheerful shoppers were lined up like kids at a candy store, waiting for facetime in the fromagerie, studded with over 250 cheeses. I highly recommend the Kenilworth Vintage Cheddar and Woombye’s decadently gooey Triple Cream Brie. You can also dine instore from the deli-style menu, or simply whistle up a picnic box, generously laden with locally produced goodies like cured meats, breads, glace fruits and olives, pastes.  

Fromagerie at Maleny Food Co. Photo / Mike Yardley 

Across the road, I had a Curated Plate lunch appointment at Spill Wine, which is a stirring little wine shop and sophisticated neighbourhood bar. A 270-strong line-up of wine is housed on the backwall of this chic bar, with the accent on smaller and independent producers, leaning more towards natural, organic and biodynamic vino from Australia and around the world. Founded by Jamie Fleming and Clare Hutton, it's built on a simple idea of good wine, good people and no fuss. As Jamie remarked as we started our tasting session, “we are all about enjoying wine without the wank factor.” Adelaide-born, and a finalist on Season 6 of Masterchef Australia, Jamie actually spent several years working in Methven at The Blue Pub. He adores snowboarding.  

Artfully paired with local dishes, like silky ricotta from Maleny Dairies and slivers of Walker’s Albacore Tuna in coconut milk and chilli kumquats, we breezed through some really interesting wines and lesser-known varietals. My favourite was Spill’s very own pet-nat wine, Brillo. Produced from the verdelho grape, there’s something to be said about the tropical notes in Queensland wine. Brillo contains the unmistakable flavour of burnt pineapple. Pet-nat is a lovely light and summery sparkling wine, not dissimilar to Rosé, but with lower sugar and alcohol content. Arguably more popular in Australia than in New Zealand – I’m converted! Definitely add Spill Wine to your checklist. 

Mike enjoys a tasting at Spill Wine. Photo / Mike Yardley

Another great dining destination that I encountered was the recently opened Alsahwa Estate, in Palmwoods.  I jaunted there for a Curated Plate long lunch, tucking into Mooloolaba Prawns, ginger-braised short ribs and whole-roasted pumpkin which was filled with a central pocket of smoked yoghurt and chilli jam. It was topped off with a giant Eton Mess, consisting of layers of crushed meringue folded through delicately whipped cream, topped with citrus, passionfruit and earl grey vinaigrette. Bellissimo! But whatever is on the menu, Alsahwa is a botanical revelation, with its enchanted garden vibes, tranquil water features, swaying palms and native birdlife. But beyond its splendid good looks and retreat-like ambience, the Mediterranean-inspired restaurant is underpinned with a farm-to-plate philosophy, that promotes biodynamic and regenerative practices. The estate produces its own honey, and boasts are sprawling vegetable garden. It’s a gorgeous spot for noshing and lingering.  

My indelible experience at Alsahwa began with a welcoming botanical cocktail from local craft distillers, Sunshine & Sons. I’m a huge fan of these guys, who are based next to the iconic Big Pineapple. Their magnificent rum, Nil Desperandum, (which takes its name from the 19th century Cobb and Co coaching pub that used to operate nearby) has scooped so many global awards, since its first release three years ago. As has their vodka, which is distilled from surplus grapes and grape waste from the Barossa and filtered through millennia-old volcanic rock which is a Nordic technique in vodka-making. Paying homage to their legendary neighbour, my favourite drop is their Pineapple Parfait Gin. This tropical fruit salad gin is like a sun-drenched holiday in a glass. 

Sunshine & Sons cocktail stand. Photo / Mike Yardley

Finally, when in Mooloolaba, take to the water with Saltwater Eco Tours. Led by Simon Thornalley and his partner Jenna, this indigenous owned and operated cruise is a sparkling experience, blending an enlightening, languid ride on the Mooloolaba waterways, aboard a beautifully restored 117-year-old timber sailing vessel “Spray of the Coral Coast.” Simon imparts a rich commentary with indigenous insights, while the signature Bushtucker cruise serves up a delicious seafood menu infused with locally foraged, seasonal, and sustainably sourced native ingredients. Tuck your way through a procession of tasty treats like fresh fish tacos with pineapple, mango and Davidson plum; grilled squid with wattleseed mayo; smoked barramundi with charcoal cracker, pigface and satin ash lillyipilly; plus, I loved the bunya nut pastries and burnt macadamia biscuits with hand-picked lemon myrtle! It’s an immersive experience with native ingredients and the ocean bounty. 

Fly direct to the Sunshine Coast with the low-fares leader, Jetstar, who operate year-round services from Auckland to Maroochydore, three times a week. It’s the fastest way to paradise. You can be enjoying Mooloolaba prawns on the beach by lunchtime! jetstar.com  

Grab your golden fill of sunshine moments during a flavourful escape on the Sunshine Coast. World-beating beaches, lush hinterland villages, ancient peaks, wild encounters, sublime local produce and succulent seafood are all part of the package. visitsunshinecoast.com  

Mike Yardley is Newstalk ZB’s resident traveller and can be heard every week at 11.20am on Saturday Mornings with Jack Tame.