The Curated Plate shines a spotlight on the exceptional producers of the Sunshine Coast. It is their phenomenal produce that designs our delectable program. The producers that we spotlight will work closely with the festival chefs on specially created 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 fresh seafood; fresh, seasonal and wild produce was a way of life.
Inspired by the 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 weeks in the kitchen and left with his approach to food completely changed.
It was then that Wild Forage Australia was born. Excitingly the Curated Plate’s feature events will work with Wild Forage Australia to 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 and sustainable Sunshine Coast producer. Find out more about them here: