Media launch of the Noosa International Food and Wine Festival 2014 @ Union Dining
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Location: 270 Swan Street, Richmond
Recently, Gastrology bloggers attended the launch of the Noosa International Food and Wine Festival 2014 at Union Dining. Jim Berardo, founder and director of the festival, was thrilled to announce the most exciting and comprehensive line-up to date as this world-class festival continues into its eleventh year.
Read more about the Noosa International Food and Wine Festival 2014 here.
*including whether food bloggers should be able to deduct food expenditure on an apportionment basis per Ronpibon Tin NL v FC of T (1949) 78 CLR 4.
Phone: 03 9428 2988
Cuisine: European, Modern Australian
Recently, Gastrology bloggers attended the launch of the Noosa International Food and Wine Festival 2014 at Union Dining. Jim Berardo, founder and director of the festival, was thrilled to announce the most exciting and comprehensive line-up to date as this world-class festival continues into its eleventh year.
Well regarded for their warm hospitality and hands on approach, Union Dining offers a provincial dining experience that evokes the brasseries and trattorias adored by chef Nicky Riemer, with a distinct Melbourne identity. The menu combines traditional and contemporary European fare.
The lunch was held at the top floor of Union Dining - the Wine Room. Furnished with oak barrels, the area is spacious, elegant and exudes an air of calm. The wide windows present views of bustling Swan Street and allow the sun to trickle in.
Pastis cured Huon Atlantic salmon, soft egg, horseradish cream, salmon roe
The cured salmon was the highlight of our meal. Complemented with a savoury horseradish cream and salmon roe, this was a well formulated dish of bold and vibrant flavours.
Hopkins River beef blade tagine, pickled cauliflower, coriander & dukkah salad
The texture of the beef blade was excellent, falling apart at the touch of a fork. The flavours of the dish were subtle, drawing attention to the pickled cauliflower which complemented the aromatic coriander and dukkah salad.
Yoghurt & buttermilk panna cotta, raspberries, mint & pomegranate
Under the guidance of Head Chef Nicky Reimer, Union Dining offers a memorable dining experience that focuses on fresh and local produce. It was the perfect backdrop for discussing food and wine* and most importantly, for getting excited about this year's Noosa International Food and Wine Festival!
Read more about the Noosa International Food and Wine Festival 2014 here.
*including whether food bloggers should be able to deduct food expenditure on an apportionment basis per Ronpibon Tin NL v FC of T (1949) 78 CLR 4.
