Earlier this week, we reminisced about the Noosa Food & Wine Festival’s 2017 event, Oysters + Sparkling, held at (the now closed) Café Le Monde. Indulge me for a moment while I tell you about another great event the café held, this one during the 2019 festival.
Shuck, Suck, Sip (try saying that in a hurry) was, as you might have guessed, all about oysters and specifically Wapengo Rocks from the NSW South Coast.
The Noosa Food & Wine Festival is no more. These days, it’s Noosa Eat & Drink. What hasn’t changed though is the impressive line-up of talent that Noosa attracts, and that doesn’t just include chefs, it also includes passionate producers like Wapengo Rocks’ Shane Buckley.
If you want to meet a man who is happy to go to work each day, it’s Buckley. He loves coming to Noosa and beams with pride when talking about his oysters.
Café Le Monde’s executive chef at the time, Oliver Carruthers, considered Buckley’s wild organic oysters to be the best. He set out to prove that by providing guests at the twilight soirée with a great line-up of tastings, including Oysters Kilpatrick made with locally produced, nitrate-free, dry-cured Voodoo Bacon.
There were also po’ boys (Louisiana-style rolls filled with fried oysters), oysters in Bloody Mary shots, an exceptionally delicious chowder, and shot glasses with Tequila, pineapple, lime and mint over an oyster.
Shuck, Suck, Sip was a couple of hours of absolute indulgence as we feasted on an unlimited supply of freshly shucked oysters, along with fabulous wines from Cullen (WA), Yangarra Estate (McLaren Vale) and Whistler (Barossa Valley).
Noosa always manages to find that beautiful balance between sophisticated, outstanding experiences and a delightfully relaxed ambience. It’s why people continue to flock there from all over the country, and it’s why we like coming back too.
More information on Noosa here.
More information on Noosa Eat & Drink here.
The lead picture was supplied by Visit Noosa and used with permission.