Noosa International Food and Wine Festival

The Noosa International Food and Wine Festival celebrates its 10th anniversary in 2013. The festival has truly earned its international signature after announcing an unparalleled line-up of global culinary stars for their tenth anniversary event.

Ten illustrious chefs all drawn from the prestigious S.Pellegrino World's Best Restaurant List will come together to enthrall and inspire festival-goers on how to create and taste the dishes that have earned them international eminence. The S. Pellegrino list is created from The World's Best Restaurants Academy, an influential group of over 800 international leaders in the restaurant industry, each selected for their expert opinion of the International restaurant scene. The lineup of chefs includes celebrated locals Mark BestTetsuya WakudaBen ShewryPeter Gilmore and David Thompson, alongside international stars Andre Chiang, Mauro Colagreco, Carlo Cracco, David Kinch, and Yoshahiro Narisawa.

The festival will offer many unique opportunities to mingle with the masters of the cooking world commencing with the spectacular 10th Anniversary Opening Night Celebration where the ten chefs will feature in a gala concert of "edible music" whilst guests eat their way through a sensory feast of gastronomic and music delights. 

Their culinary talents and insights will also be put on show at a series of presentations, talks and cooking demonstrations throughout the 2013 program. 

In an appropriate finale their visit will culminate at the prestigious Qantas Premier International Degustation Dinner (previously the "Best Dinner in the World") as the best epicurean flare is put on display over two nights at berardo’s restaurant and bar on Friday 17th and Saturday 18th May 2013. 

The globally acclaimed stars will be joined by two hundred of the world’s most prominent chefs, winemakers, media and food personalities for the Noosa International Food and Wine Festival from 16-19 May 2013.

Tickets for the Festival will go on sale on 14 January 2013. 

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