The Curated Plate shines a spotlight on the exceptional producers of the Sunshine Coast, and it’s their phenomenal produce that helps curate our program. The producers that we spotlight will be working closely with the festival’s chefs on specially curated menus that showcase the best produce of the region. The Curated Plate delights in showcasing:
Growing up in Fiji, Nick Blake’s mum would take him to the local food markets in the streets of Suva every day. It had a profound effect on his DNA – and the locavore movement was imprinted on him.
From buying the freshly ground pungent spices from local spice merchants, to bargaining over sea grapes, baby octopus, freshwater mussels, taro leaves, coconuts, chillies, tomatoes and coriander; fresh, seasonal and wild produce was a way of life.
Inspired by the wonderful local landscape of the Sunshine Coast, Nick delved into researching local edible plants. When Noma, the Danish restaurant that was named The World’s Best Restaurant in 2010, 2011, 2012 and 2014 in The Worlds 50 Best Restaurants Awards, announced a Sydney residency, Nick jumped at the chance. He spent ten week’s in the kitchen and left with his approach to food completely changed.
Wild Forage Australia was born. The Curated Plate’s events, working with Wild Forage Australia, will bring this region’s magical wild and foraged ingredients to life.
The Curated Plate is beyond thrilled to be showcasing Wild Forage Australia as a mindful Sunshine Coast producer. Find out more about them here: