Hello Sunshine Magazine - Podcast & Pinot at The Doonan - SOLD OUT
Following on from last year's sell-out success, Podcast & Pinot returns! This time at the Sunshine Coast's newest venue, The Doonan!
Podcast & Pinot will bring Hello Sunshine Magazine's "Everyone Has a Story: Conversations from the Sunshine Coast and Noosa" podcast to life! MC and podcaster John Caruso will head a panel of fascinating guest speakers over a specially-curated three-course lunch featuring local produce with matching wines celebrating a diverse range of Pinot wines - from sparkling to pinot gris and pinot noir.
John brings more than 30 years working in radio, including as Regional Content Manager for ABC Sunshine Coast; Breakfast presenter for SeaFM and Weekend announcer for 91.1 Hot FM, for an afternoon of thought-provoking discussion, delicious food and heartfelt hospitality with some very special guests including:
- International DJ superstar and creator of Aria chart topper 'Good Girl Gone' DE SAINT
- Actor and radio star Sam Coward from 91.1 Hot FM
- OzHarvest Sunshine Coast coordinator, author of SunnyCoast Eats and Sunshine Coast's Citizen of the Year, Michele Lipner OAM
- Rob Comiskey - Director of Comiskey Group, the family-owned development company behind The Doonan and multi-award-winning venues including Eatons Hill Hotel and Sandstone Point Hotel.
Be engaged, entertained and delighted with Savvy! Surprising! & Spirited! conversation and a specially-curated celebration of local people, flavours and experiences in the Sunshine Coast's stunning newest venue, The Doonan!
Head Chef Wayd Bailey and the kitchen team will curate a special menu that promises to take the experience to the next level and bring local produce to life!
The event will also raise much-needed funds to support OzHarvest’s vital work in rescuing food waste to help feed our community in need with copies of Sunny Coast Eats available to purchase. Any profits from the event will be donated to OzHarvest.
Friday 4 August, 11.30am-2.30pm
$165 per person including a specially-curated four-course lunch with matching pinot wines (other drinks can also be provided)
PODCAST & PINOT MENU
PRAWN & TOMATO CONSOMMÉ | GF DF
Seared Mooloolaba Prawn, Noosa Reds tomato consommé, basil, olive oil
Tar & Roses Pinot Grigio – Victoria
Vegan option: Noosa Reds tomato consommé, pepquinos, olive, basil, olive oil, garlic chive | GF
SEARED TUNA | GFO DF
Local export-grade seared Yellowfin Tuna, nashi, daikon, cress, truffle, aged soy
Dal Zotto Pinot Bianco – King Valley, Victoria
Vegan option: Silken tofu, nashi, daikon, cress, truffle, aged soy | GF
WAGYU WITH NATIVES | GF DF
2GR Wagyu MB8+ Sirloin, fermented bunya nut, scorched onion, rosella
Craggy Range Pinot Noir – Martinborough, New Zealand
Vegan option: Potato galette, fermented bunya nut, scorched onion, rosella | GF
TRUFFLE BRIE WITH FIG CIGARS | GF
Woombye Truffle Brie & Bundaberg fig cigars with Pomona honey and Yandina macadamia
Giant Steps Pinot Noir Rosé - - Yarra Valley, Victoria
Vegan option: Glazed figs, Macadamia, sorbet | GF
Featuring local suppliers including: Mooloolah River Fisheries, 2GR Wagyu, Noosa Red Tomatoes, Woombye Cheese, Suncoast Fresh, Nutworks Yandina
Note: 2GR WAYGU SIRLOIN MB8+ Full Blood Wagyu cattle bred in Queensland, feed 500+ days on grain - a superb cut of meat!