Everyone is drawn to Noosa delights

Life’s a Feast in Noosa

Len Costantini chats to Gail Rast from Noosa’s Life’s a Feast Cooking School about what makes Noosa’s food scene so unique. 

Noosa’s reputation as an international food destination is well-established. The creative gusto of local producers, harvesters, and providers fuels a dynamic local restaurant scene and consumers are spoilt for choice. 

Life’s a Feast Cooking School offers another level of engagement in Noosa’s food scene, inspired by the region’s shear abundance of quality local produce…..

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LC:    When did Life’s A Feast (LAF) start?

GR:    I started LAF in Sydney seven years ago but relocated to Noosa five years ago.

LC:     Noosa is an internationally regarded food destination, how does this influence LAF?

GR:    Moving from Sydney, the difference in produce is phenomenal – we are so blessed here in Noosa with the diversity of produce.

LC:    How much emphasis do you place on sourcing, using and showcasing local produce?

GR:    Our menus are inspired by local produce and I try to design dishes that use local produce wherever possible. On our Flavours of Noosa class we take guests to our local farmers market to buy the produce we use in the class that day. So it’s a real producer to plate experience.

LC:    What do you think are Noosa’s highlights in terms of local produce?

GR:    I have travelled extensively and eaten my way around the world and there are not too many places on the planet where you have such a diversity of great food. It’s hard to know where to start. Our seafood is fresh, clean and abundant, we have quality meats and especially great local duck, amazing cheeses from local dairies and great vegetables like exotic salad leaves, heirloom tomatoes, amazing avocados and asparagus – I love that we grow asparagus!

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“I have travelled and eaten my way around the world and there are not too many places on the planet where you have such a diversity of great food.”

LC:    What are the most challenging dishes you teach?

GR:    Pasta making is quite challenging as people don’t usually make pasta from scratch so the techniques are completely new. Our Indonesian dishes are also interesting with specialised ingredients and processes.

LC:    What inspires you to keep going?

GR:    I love that people come away knowing how to do what they have never done before. I even get husbands who arrive not wanting to be there saying ‘their wives sent them’. They leave inspired to cook with fresh ideas on food and how to prepare it.

I love creating, eating and sharing food and I want people to get as excited as I do about using quality, fresh and healthy ingredients. I shop every week at our local farmers markets and I love supporting our local economy above multinational brands – that really empowers me.

For a long while I had a sense that people have a hunger for more than just sit down meals. They want to get their hands into it, learn about produce and how to produce it to create delicious meals. I am so happy to be part of that process.

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“I even have husbands arrive not wanting to be here saying ‘their wives sent them’. They leave inspired to cook with fresh ideas on food and how to prepare it.

Life’s a Feast provide regular classes and a very generous offer exclusive to our guests. Book with a friend and they go for half price, representing a 25% saving. 

See reception to enquire or book to access this offer.

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