There’s no better place to experience farm-to-table dining than on the farm itself. Showing off the rich abundance of homegrown Sunshine Coast produce, two of Australia’s most revered locavore chefs Mark Best and Shane Osborn invite you to join them for an exclusive lunch on the picturesque grounds of Yandina Station. Best and Osborn are longtime friends, having both made waves in the restaurant industry for the last two decades, and showcased their ‘bromance’ on Netflix’s popular cooking show, The Final Table in 2018.
The pair will produce a sustainability-focused three-course menu that puts local produce front and centre, including welcome canapés, premium wines and endless views of the rugged Sunshine Coast hinterland.
Best has been one of the most important figures in the Australian fine-dining scene; after opening his first restaurant in Sydney, he went on to train in some of the best kitchens in Paris before launching his eponymous Sydney restaurant Marque in 1999. Marque consecutively won three hats in the Good Food Guide for 10 years, which garnered the chef much deserved acclaim and attention from the global industry.
Joining him in the kitchen will be Osborn, who shot to fame in 2001 when he became Australia’s first chef to win one and two Michelin stars at London restaurant Pied-à-Terre, where he led the kitchen for 10 successful years. In 2014 he stepped out on his own, launching Arcane in Hong Kong, which scored one Michelin star soon after opening. In both kitchens, Osborn has always championed a locally driven philosophy for his menus, whether that be sourcing seasonal produce from local suppliers or picking his own vegetables from his urban kitchen garden in Hong Kong.
The afternoon will be hosted by Callan Boys, national food and drink writer for the Sydney Morning Herald and The Age, and senior restaurant reviewer for the Good Food Guide. Boys will join guests in probing the chefs for their inspiration behind this regional-focused menu. With lunch served in the historic Yandina Station – a working cattle farm just a 10-minute drive from Coolum Beach – expect dishes that celebrate the Sunshine Coast’s best produce from sea to beyond the shore.
General admission tickets tickets on sale 10am AEST Thursday, 19 March with an Early Bird discount of 10% available until 09:59am AEST Thursday 16 April, or until allocation exhausted.
This event is strictly 18+. Attendees must carry with them valid photo ID as proof of age and will be required to present this upon entry.
Please note that seating at this event will be at shared tables and seating allocations will be advised at the event. If you plan on attending this event with friends who are booking tickets separately, please notify us at time of booking and we will do our best to accommodate your request.
Please note as this event offers a set menu, we can only offer dietary substitutions of vegetarian or pescatarian. For any other allergy and or dietary requirements please email us at firstname.lastname@example.org with your query.
Presale tickets available for paid subscribers of Brisbane Times and subscribers of The Curated Plate, Good Food Month and on sale 10am AEST Tuesday 17 March until 9:59am AEST Thursday 19 March or until allocation exhausted. Limited tickets available and on a first come, first serve basis. Early bird tickets on sale 10am AEST Thursday, 19 March.