By Laura Rancie.
It was Sunday morning and I had just taken a walk through Noosa National Park, when I passed the iconic sign at the start of the trail that reads ‘Protecting Precious Land’ with the explanation ‘Noosa National Park is invaluable – for the plants and wildlife it shelters, for its cultural heritage and for the many people who enjoy its timeless beauty today.’
This is the perfect summation of what I experienced recently at Park & Cove restaurant, overlooking the National Park right next to Little Cove, from where its name has been cleverly hand chosen.
Park & Cove is Accor’s newest restaurant at its home in Peppers Resort and Villas Noosa. Nestled in the Headland, it is sure to become a winner for both visitors frequenting the hotel and the friendly tight-knit community of Noosa, whom I spent time with over dinner.
I’d like to share part of my dining experience so you can enjoy the impeccable food we ate, the people we met, the stories we shared and how cleverly Executive Chef Andrew Wilcox has taken to heart that trail sign’s ethos.
Andy is a third-generation Noosa local, whose menu showcases seasonal and locally-sourced produce, mostly from suppliers he has built close relationships with and who were at the dinner.
It’s part of Park & Cove’s belief that a plate is so much more than a meal - it is fond memories, laughter and an experience shared. What better way to share an experience with someone than literally, breaking bread?
Andrew has chosen Ten Acres handcrafted sourdough bread, made from the finest organic and sustainable Australian flour, filtered rainwater and their own housemade sourdough starter and sea salt.
Seated to my left was Peter Seghers from Noosa Reds, who grows 18 varieties of tomatoes from his one-acre farm just minutes away from the restaurant.
Having farmed tomatoes his entire life, Peter came up with a very unique way of growing organic tomatoes using coconut husks, which allow a full-bodied, sweet, juicy flavour.
Peter’s tomatoes were front and centre of our starter dish - Noosa Reds ox-heart tomato, stracciatella, zucchini blossom, local seasonal beans, chilli and macadamia pangrattato.
The dish's highlight was the exquisite burst of flavour added by a dash of lemon aspen (an Australian native bush food), sourced from a local producer Andrew has built a relationship with, Paul from Noosa Natives.
According to Paul, the lemon aspen pairs beautifully with fish. On Park & Cove’s menu, there are several seafood options, including K’gari spanner crab linguine, lemon oil, green pea, celery heart, snow pea and coastal herbs, along with a main of market fish, skordalia, seasonal mushrooms, confit garlic and gremolata.
Noosa Natives uses organic, sustainable and regenerative farming practices, which is no wonder why Andrew selected them as part of his coastal kitchen, where he celebrates the people, produce, history and culture surrounding this special part of the country.
The new Park & Cove is a culinary adventure embracing sustainability, supporting local farmers and delivering unforgettable flavours with every bite. Welcome to a dining experience truly rooted in the Noosa community's rich culinary heritage.
For Chef Andrew Wilcox's divine Daintree Chocolate Melting Moment with Eucalpytus and Milk Sorbet, see recipe.
