The adage of too many chefs in the kitchen created nothing but magic at the first ever Noosa Amour event held under the glistening lights of aromas noosa on Hastings Street.
The special dinner event featured four courses from the Head Chefs of aromas noosa, Locale, Rickys and Wood Fire Grill. Service by Rio Capurso from Locale, David Jouy from Rickys/ Wood Fire Grill and Carlo Renzulli of aromas noosa was an extra treat.
Chefs Jules Santisi from aromas noosa, Andy Davies of Locale Noosa, Josh Smallwood of Rickys and Jeremiah Jones from Wood Fire Grill created memorable dishes and spoke before each dish for the sold out crowd.
The diners mainly made up of Noosa locals were treated to smoked Hervey Bay scallops, potato and corn stuffed piquillo pepper for appetizer, and grilled octopus, tomato, black olive, pickled cucumber for entrée.
The main dish was a gorgeous porchetta, slow roasted rolled pork belly, fennel, mustard seed, capers, witlof, apple balsamic.
Closing off the evening was caramel chocolate ganache, buttermilk ice cream, coffee, hazelnut parfait and cocoa for dessert.
Each restaurant will host a future event with Wood Fire Grill penciled in for the next one.