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Wunya Ngulum – Welcome to Kabi Kabi country!

We acknowledge the ongoing connection to country of the traditional custodians of this beautiful region, the Kabi Kabi people.
We pay our respect to elders past, present and emerging.

It's a Noosa Food Weekend but not as you know it . . .

Noosa’s newest entry on the foodie calendar celebrates provenance & native ingredients thousands of years in the making...

Fire up your tastebuds and get ready to take a one-of-a-kind culinary journey – Junction style.

The BACKSTREATS BUSH & BOTANICAL weekend program dishes up a menu that pays homage to native and wild ingredients, producers, and stories of provenance.

Hailing from the country’s west, guest chef, Paul Iskov, from Fervor – his acclaimed pop-up outdoor dining experience celebrating Australian native produce, is teaming up with local chefs and mixologists from Herbert and Vanilla Food,
farmers and producers like Auntie Terri Waller from Galeru Bush Tucker Orchard, and Dale Albert Vocale from Jarrah Boy,  
along with the talented next gen Culinary Academy soon to be graduates.

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FEAST your eyes on our accommodation offer...
30% discount at RACV Noosa Resort.

Use code NOOSA30

in a nutshell . . .


18-20 August 2023


A weekend celebration of native & wild food & the stories of producers & provenance behind the ingredients.


Noosa Junction is in the heart of Noosa Heads on Sunshine Beach Road.
You’ll find us just 30 minutes drive north from Sunshine Coast Airport and the Maroochydore CBD and a 90 minute drive (on a good day) from Brisbane.




Book your tickets to the Bush & Botanicals Banquet to automatically go in the draw to win
 two-night stay at the award-winning, 5-Star RACV Noosa Resort in a spacious 2-bedroom
apartmentincluding buffet breakfast for up to 4 people on Friday 18 August & Saturday 19 August 2023.
Must be taken on weekend of 18-19 August 2023. Winners announced Wednesday 16 August.
(tickets are transferable but cannot be redeemed for cash)


VIP Bush & Botanicals Staycation

FEAST your eyes on our program . . .

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5PM – 8PM

Sweet tunes from one of our fave local musos, Tane Tokorangi from Sun Salute Band  and friends , will get your tastebuds in the Friday night groove.

Sip on cool cocktails shaken at our Botanicals Bar, by creative plant-centric Herbert mixologist, Alex McKechnie, or quench your thirst on a refreshing, pale,
Jarrah Boy Tirum Golden Sun Lager, brewed with native yams grown, then hand-foraged on Country, blending in perfect harmony with all Australian hops and malt. Or if your taste runs a little sweeter, Gwangal Red Lager, brewed with native honey, will hit the spot.

Drawing inspiration from local producers, ingredients & Traditional owners, our dining partner, Fervor, has an established reputation for dishing up a taste of Australia. Working with indigenous producers, local wild and native food farmers, and The Culinary Academy team you’ll be treated to canapes and more, inspired by local flavours. Join us for an unforgettable Fervor night as they pay homage to Noosa flavours. 


The live music…a smooth blend of classic reggae rhythms, grooves, and jams from the Sun Salute line up.

The street artwe’re truly privileged to have the stunning permanent mural by Ngudjlaa Arts as the backdrop to our BackstrEATS Bush & Botanicals weekend. The mural painted by the immensely talented artist, Shauna Hill was funded by CLO Studios as part of their vision to nurture and invigorate the creative community in Noosa. The work features traditional Indigenous meeting circles, pathways and vines.  

The Laneway/Carpark locationNoosa does urban. Enter under the Festoon lights, via Frank’s Gym Laneway off Lanyana Way – you can’t miss the larger than life local musos on the walls   

What you get…your entry price includes welcome cocktail and canape and three generous serves from each of our food stations along entertainment. Herbert signature cocktails, Jarrah Boy lager and wine on consumption.

$88 per head incl. gst + booking fee » BOOKINGS HERE

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The festoon lights are shining, marquee in place, long table set, torches flickering…the scene is set for our inaugural Fervor Food Bush & Botanicals Banquet created by the culinary ‘Yoda’ and Purveyor of Pop-Up Dining, Fervor Executive Chef, Paul Iskov.


You’re invited to join our long table, 5-course degustation celebrating Australian native and wild cuisine showcasing ingredients, producers, and stories of provenance. Each course will be expertly paired with premium Australian wines. We’ll taste the produce and hear stories from Galeru Bush Tucker Orchards Terri Waller, Jarrah Boys Dale Vocale and Noosa Natives Paul Paul Van Miltenburg & Nicole Trevillian

The live music…acoustic tunes from the talented Andrew Lawson, a Noosa-based singer and entertainer. Writing and performing from a young age - the Griffith Conservatorium of Music Attendee placed 3rd on the first season of top-rated Australian talent show 'X-Factor' and toured the country twice with international acts Leo Sayer and Taylor Dayne and theatre production of Ladies Night. Andrew blends both old and new, drawing inspiration from artists like Johnny Cash, Elvis Presley and Roy Orbison.

​The street art…we’re truly privileged to have the stunning permanent mural by Ngudjlaa Arts as the backdrop to our BackstrEATS Bush & Botanicals weekend. The mural painted by the immensely talented artist, Shauna Hill was funded by CLO Studios as part of their vision to nurture and invigorate the creative community in Noosa. The work features traditional Indigenous meeting circles, pathways and vines.  

The Laneway/Carpark location…Noosa does urban. Enter under the Festoon lights, via Frank’s Gym Laneway off Lanyana Way – you can’t miss the larger-than-life local musos on the walls   

What’s included…
a five course degustation with paired wines – including welcome beverage and canape, two entrees, main and dessert. Your Emcee for the evening is Hot 91’s Sam Coward and entertainment is by Andrew Lawson.

$220 per head incl. gst + booking fee » BOOKINGS HERE

♦ FEAST FOR 6 PEOPLE: PAY $880, SAVE $440 
♦ FEAST FOR 8 PEOPLE: PAY $1100, SAVE $60 
FEAST FOR 10 PEOPLE: PAY $1320, SAVE $880 

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Did someone say plant-centric long lunch at Herbert with a dash of native flavour?


Sit back and relax in their relaxed bistro setting and enjoy a delicious 4-course lunch featuring foraged native ingredients combined with local sustainably sourced meats and vegetables.  


Hear from the team and special guest, Fervor’s Paul Iskov, leading authority on Australian native food, about why we should be cooking with more native ingredients. Includes cocktail on arrival.  Wine charged on consumption.

$85 per head incl. gst + booking fee » BOOKINGS HERE

Meet our BackstrEATS team . . .


Paul Iskov


Culinary ‘Yoda’, Purveyor of Pop-Up Dining, dinner host, speaker, author, and guide to eating locally and sustainably

 Paul’s wise wizardry in the kitchen with a deference to native cuisine and traditions thousands of years in the making is the force behind his Jedi master nomenclature. Paul has worked in some of the world’s best kitchens, including Denmark’s Noma, DOM in Sao Paolo and Coi in San Francisco.


His focus is now on more mobile feasts showcasing Australian produce and ingredients wild-harvested on location. Paul and his team will be working with the Culinary Academy, Noosa Junction chefs and local producers, to harness the unique flavours of our destination presenting a one-of-a-kind pop-up dining banquet experience …

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Nando Largiader


Swiss born and trained, award-winning restaurateur, passionate teacher of the culinary arts.

With 25 years’ experience under his culinary belt, from 5-star hotels to owning his own award-winning restaurants, Nando’s food path followed his passion for teaching gastronomy first in Switzerland and then in his adopted home of Australia.

Nando is passionate about cooking and incredibly motivated by the Academy’s next gen of hospitality professionals in training. Nando and his talented students are part of the BACKSTREATS team.

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Judi Lalor


Long time lover of pop-up local events, destination storytelling & all things food

Judi’s created festivals and events in far flung places but her passion for her local precinct led to the idea for BackstrEATS Bush & Botanicals -  a celebration of native & wild food & the stories of producers & provenance behind the ingredients.

She can’t wait to share…

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Judi Barrkman


In charge of making things happen…

With a background in hospitality & finance, Judi loves nothing better than putting on her many hats & planning a fab get-together. And there couldn't be a better place than Noosa Junction to make the most of Judi's passion for keeping the good times rolling.  She's excited to see our very first BackstrEATS off the ground...

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Ashling Lorger


Who better than to help share our stories of provenance than our local, digitally savvy, Ashling. A multi-tasking events ‘go to’ person she is a young entrepreneur at heart starting her first hairdressing business at just 19, before adventure called her to the world of superyachts. She now regularly appears on social and media channels.


Sam Coward


Proud local, pssionate advocate for all things locally indigenous

Larger than life local legend & Hot 91 Breakfast Announcer, Sam is an accomplished storyteller – we can’t  think of anyone better to bring our stories to life

Celebrate our BackstrEATS producers and provenance...

All Australian Beer for All Australians.

Jarrah Boy encapsulates all the things we are passionate about – Australian native ingredients, great beer, and celebrating Indigenous excellence.


Dale Vocale is a proud Monero Ngarigo man from Orbost in East Gippsland, Victoria. His journey began as a chef, where his connection to Country influenced his uniquely Australian dishes.

Inspired by his beloved Nannagars, who loved a beer and a yarn with her mates after working picking crops in the fields of East Gippsland, Jarrah Boy brings together Dale’s love for showcasing native bush food flavours, with his passion for sharing a beer.

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The Galeru native foods orchard, the largest Indigenous-ownednative foods orchard  in Queensland, nestles in the hills behind Cooroy. Those picturesque hills are home to orchards of lillypilly varieties such as satinash and riberry, blue quandong, white aspen, blue almonds and native tamarind. But the highlight of this property goes beyond the fruit, berries, nuts and aromatics produced - its real hero
status comes from its social enterprise through its parent
company SevGen Indigenous Corporation. In 2012 Orchard
CEO, Terri Waller, founded SevGen, standing for the Indigenous wisdom that what you do today will affect people
seven generations into the future and is the quiding
philosophy behind Galeru. Terri, who had very little agricultural background, went about crowd-funding to raise the capital needed to buy the property. At the start buying a native foods orchard  with a commercial goal wasn't on the strategic plan,  but when the opportunity to have a forever home for their mission-related work of community development  also had a viable native foods orchard attached the group had to try.


 The first year brought rain bombs andCovid but that didn't stop their work with family reunifications justice reinvestment initiatives, traineeships and youth development. On top of all that, the team are running a native foods orchard that now offers 36 different native foods to chefs and makers within the region!

Paul & Nicole have been living on Carters Ridge Farm in the Noosa Hinterland, Gubbi Gubbi Country, for several years. They use organic, sustainable, and regenerative farming practices and are organically certified by Southern Cross Certified. With a climate and soil ideal for native fruit trees, and Bunya trees & Macadamia trees already growing amongst native grevillea and melaleucas, Paul and Nicole researched ideas about increasing native food production to boost the industry, bringing nutritious food to Australians and increasing awareness of Indigenous bushfoods.  They planted Midyim Berries, Lemon Aspen, Sandpaper Fig, Finger Lime, and Davidson plum. Their Noosa Natives organic yoghurt story began with their young children who loved adding Lemon Aspen, honey, and Davidson Plum to their yoghurt. They realised yoghurt would be a fantastic way to introduce these special Indigenous fruits to people who hadn't experienced them before. Enter renowned chef Matt Golinski who created something truly special.  


Proud producer Adam Neilson shares that Wild Venison is the only company in Australia conducting sustainable harvesting of wild venison. Not only is his ethically sourced venison delicious, it also packs a punch when it comes to health benefits with next to no saturated fat, high in protein and essential vitamins. Eating wild venison can help protect vulnerable native animals and habitat. Wild Venison is a family business based on Queensland’s Sunshine Coast. Produce is available at the Kawana Waters and Yandina farmers market every Saturday and the Noosa Farmers market every Sunday.


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Raw Steak

Something Wild is at the forefront of supplying Indigenous food to restaurants and consumers around Australia. Specialising in game meats and native greens, they have built strong relationships with Indigenous communities giving them the privilege of being able to promote and supply unique produce from one of the world’s oldest cultures. This provide customers with the opportunity to experience these products that celebrate Indigenous culture, and also provides positive opportunities and outcomes for many rural Indigenous communities.

As an Indigenous-owned company supplying Indigenous produce it is core to Something Wild Australia to respect and promote ethical cultural and environmental practices. SWA engages Indigenous harvesters and employees throughout the business and have a strong commitment to fostering positive relationships with communities to create economic opportunities for Aboriginal people.

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The Konpira Maru wine story started a decade or so ago, with two mates and an idea over a beer at the pub. Al & Sam had been working in the wine sector for many years and shared similar viticultural, winemaking and beer-drinking values. They set out on their own creative wine journey and in 2014, produced their first vintage of just 600 bottles.

Now they make wines from across Queensland and Victoria, from some of the lesser known, mostly cool climate wine regions, with the help of amazing growers. In 2016, they took the giant leap of faith with their own Whitlands vineyard, sitting high above the King Valley where they farm Pinot Noir, Chardonnay, Gewurztraminer and Pinot Gris organically on beautiful red soil, surrounded by stunning sub-alpine Eucalypt forest.

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Herbert has been an exciting addition to the Noosa restaurant scene with their uber-cool bistro interior, gorgeous green foliage throughout,  sleek bar, next-level cocktails, eclectic wine list  and of course,
their stunning plant-centric menu.


Experimenting with foraged ingredients and seasonal produce sourced from local farms, Herbert will exceed expectations whether you are Vegan, Vegetarian, Pescatarian or Flexitarian. 


Owners Alex & Leon have created a truly unique dining experience set to impress...

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At Vanilla Food the focus is on creating wholesome food that is real and seasonal.

The VanillaFood team care about good food, health and the environment and embrace the power of food as medicine and its ability to bring and connect people. VanillaFood’s style is flavour first but always with health in mind. A squeeze of fresh citrus and the use of fresh herbs and edible flowers keeps the dishes bright and lively.

Produce is grown organically and local when possible and aside from local suppliers, everything is made in house. All food if free from preservatives, additives, refined sugars and artificial colours or flavours.


Our fave local, Season’s IGA Noosa is a proud partner to #backstreatsbushandbotanicals, supplying pantry staples and local produce for our Welcome Cocktail and Canapes night and our Fervor Bush & Botanicals Banquet.


With a delicious range of fresh, local and specialty produce, Seasons IGA Noosa is famous for having the most cheese on the Coast - over 700 varieties! They also offer dry aged meat, make your own peanut butter and orange juice. The team at Season’s IGA Noosa is also committed to sustainability and supporting local farmers. Organic waste from produce like lettuce, cauliflower, and cabbage trims is pulped to be used as fertiliser for local farms.

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a BIG BackstrEATS thanks to our partners...