The Curated Plate – Destination Series Sunshine Coast – Dining Under The Stars at Flaxton Gardens
The Curated Plate, the inaugural four-day food festival on the Sunshine Coast from 8-11 August, featured some of the best chefs from Australia and around the world. As part of their Destination Series events across the Sunshine Coast, Flaxton Gardens and Mercedes-Benz partnered in presenting Dining Under the Stars. An elegant, relaxed environment overlooking the glittering lights of the Sunshine Coast, where guests experienced the best the Sunshine Coast has to offer in food and wine.
Flaxton Garden’s 10th Anniversary
This event also marked Flaxton Gardens’ 10th Anniversary. We couldn’t have asked for a more enjoyable way to celebrate our ten-year milestone as a Restaurant and Wedding Venue in the beautiful Sunshine Coast Hinterland.
Chef and Owner, Alan Thompson put all of his 30+ years of culinary experience in New Zealand, UK and Australia into this Paddock to Plate gala dining event, using top of the range fresh local produce.
With over 175 guests in attendance, the evening began with a stunning winter sunset, clear skies and a crispness in the air. It was the beginning of an extraordinary evening.
A Celebration of Fine Dining
Upon arrival, guests mingled on the Restaurant Terrace where they were treated to sparkling wine, freshly shucked oysters and canapés, showcasing local producers such as Mooloolah River Fisheries, Carrara 640 Wagyu and Kenilworth Cheeses.
Guests then settled into a very cosy and elegant clear marquee, glittering with festoon and fairy lights on the front lawn of Flaxton Gardens with a fantastic view of the Sunshine Coast.
Paddock to Plate -Sunshine Coast
A further three courses, also featuring quality local producers, commencing with a study of Mooloolaba Seafood as Entrée with a tasting plate of Octopus and Fennel Salad, Coconut Crusted Mooloolaba Prawns and Yellow Fin Tuna Sashimi with Wasabi Pea Crumble.
The main course featured the Carrara Wagyu beef from ‘Head to Tail’ with Braised Pulled Oxtail, Pickled Tongue and Seared Prime Wagyu Fillet. Dessert consisted of a divinely delicate Camel Milk Panna Cotta with Rhubarb and Honeycomb Pistachio Crumble.
Wines complemented each course and a short commentary was provided on the wines and dishes served, all while local musicians, Elevation Band, entertained our guests.
A dramatic fireworks finale set to chamber music from Fuse Pyrotechnics rounded off an incredible evening that we trust no-one will forget!
A big thank you to all the wonderful sponsors and suppliers who helped to make this spectacular event possible.