Waste Less Gourmet Lunch - Completed
at View Restaurant - Peppers Noosa Resort and Villas
Tuesday, 19 March 2019 from 12:00 PM to 3:00 PM + Add to calendar19/03/2019 12:0019/03/2019 15:00Australia/BrisbaneWaste Less Gourmet LunchWaste Less Gourmet Lunch Tuesday, 19 March 2019 from 12:00 PM to 3:00 PM (E. Australia Standard Time) Organiser Diana 0408 377 660 email@example.com Address View Restaurant - Peppers Noosa Resort and Villas 33A Viewland Drive Noosa Heads Noosa 4567 Australia Enter resort via Viewland Drive. Turn left into Peppers resort, then right at the roundabout and drive up the hill past reception. Park under the third accommodation block on the right - 'SANDS' Walk left from carpark down to the View Restaurant. Event web page: https://www.stickytickets.com.au/83440/waste_less_gourmet_lunch.aspxView Restaurant - Peppers Noosa Resort and Villas
33A Viewland Drive
Noosa Heads Noosa 4567
|$59.00||--Ticket sales closed--|
|$69.00||--Ticket sales closed--|
Members - 2 Adults
|$118.00||--Ticket sales closed--|
Non Member - 2 Adults
|$138.00||--Ticket sales closed--|
Members - 3 Adults
|$177.00||--Ticket sales closed--|
Non Member - 3 Adults
|$207.00||--Ticket sales closed--|
Members - 4 Adults
|$236.00||--Ticket sales closed--|
Non Member - 4 Adults
|$276.00||--Ticket sales closed--|
| * Does not include Sticky Tickets booking fee.|
** Ticket prices may vary slightly based on the payment method selected at checkout.
Waste Less Gourmet Lunch
REMEMBER a time when we knew our neighbours, we all had gardens and we shared what we harvested from these gardens?
Nothing was wasted, resources were shared and everyone knew and supported each other.
It's time we got back to this.
Chef Matt Golinski - View Restaurant Peppers is creating a sensational gourmet meal without creating any waste.
Enjoy a complimentary glass of house wine while learning from Matt about the 3-course menu he has put together for us using fresh local produce from top to toe.
Imagine, you can start with Cooloola milk, churn it into butter for your bread, ricotta for stuffing the spatchcock and whey to poach your ocean trout in. Finally, the by-product from making the butter is buttermilk that goes into the scrumptious dessert. No waste!!
Guest speaker - Helen Andrews from Spare Harvest
Dietary Requirements - Please contact Diana on firstname.lastname@example.org
Event Link: https://www.stickytickets.com.au/83440 Sales Closed