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Five of the Sunshine Coast’s best paddock to plate eateries

We love our local produce on the Sunshine Coast, and so do these five restaurants and cafes.
A dish from Harry's On Buderim

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Five of the Sunshine Coast’s best paddock to plate eateries

We love our local produce on the Sunshine Coast, and so do these five restaurants and cafes.

There have been many foodie trends that have passed through the Coast, but one thing that remains consistent is the dedication of chefs and restaurateurs to honour the paddock-to-plate ethos that showcases the fresh and vibrant produce from our region.

Here are some of the best paddock-to-plate venues from across the Coast.

Harry’s on Buderim

The staff at Harry’s on Buderim are firm believers in showcasing the beautiful region in which we live. Two-hatted chef Stuart Bell says he loves to know where produce comes from and features a number of dishes on the new-look menu that celebrates locally grown or produced ingredients. Among them are the pan-seared scallops, which are delicious Fraser Island scallops with Green Valley  finger limes, fennel from the local markets and fresh herbs from The Cottage Farm in Montville. “I absolutely love the little riberries that come from the lilly pilly trees; they are unique in flavour and I have not used them before,” Mr Bell says.

 

Brightwater Tavern

Executive chef Damien Grimes says, “By dealing directly with the farmer, we get to  see the product from when it goes into the ground, how it is treated, how it is harvested and delivered,” he says. “It allows our chefs to know the story and learn about the people behind the product.” Mr Grimes gets all the kitchen’s lettuce, greens and baby herbs from The Green Shed in Palmwoods. “We are lucky to have access to some of the best seafood on the Coast through Mooloolah River Fisheries. Local prawns, snapper and crabs are always great to cook with,” he adds. “Only last week  I had the opportunity to walk around SunValley Fine Foods, sampling their smoked meats, sausages, hams and salami.”

 

Pier 33

The team at Pier 33 says supporting sustainable resources keeps customers engaged in nature’s welfare. “Our lamb shoulder is a fantastic example of the paddock-to-plate ethos,” a spokesperson says. “We also love the locally sourced sustainable seafood such as Mooloolaba  king prawns, fresh king fish and tuna.”

 

See Restaurant

Not only is See Restaurant the only Mooloolaba restaurant that offers over-water dining, but it also uses the freshest seafood straight from the trawlers docked in the harbour. The bar’s cocktail selection also offers seasonal options, making the most  of produce that is in peak condition.

 

Hungry Feel Eating House

There is a lot to be said for a cafe that maintains its own kitchen garden to grow the herbs and most of the vegetables that it uses in its meals. This Buderim eatery also sources meat and dairy products from farms in Maleny and Gympie.

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