Wasabi Restaurant & Bar - Noosaville

These events are always amazing but typically it is because the Wasabi team bring top chefs from the southern states who we would rarely see to share their skills and experience. This though was almost more special it gave us a vision of the...future. A collaboration between Shui Ishizaka, sous chef from Bennelong who won the Electrolux Young Chef of the Year and Wasabi’s own sous chef, Clement Vachon, it reassured foodies that the future is assured. It's an understatement to say that the food was innovative and creative of the most wonderful quality but what was most fascinating was the collaboration and teamwork between these young chefs. The confidence and poise of the young chefs was a delight to share. What was even more fascinating was Shui's creativity which would not normally be obvious in the limitations of a commercial environment like Bennelong.

Occasionally, one looks for more than perfection, the need for an “event” or experience takes over and who better than Zeb Gilbert of Wasabi to deliver those needs. The occasion was an event with Stephen and Prue Henschke supplying a range of superb wines of...an amazing diversity of grapes and styles supported by Zeb’s amazing food. It doesn’t get much more enjoyable than a “chef’s table” with Australia’s best winemaker and the chef from Australia’s top regional restaurant. Stephen and Prue discussed the winery’s heritage and each wine’s makeup and Zeb discussed the food, produce and delivery – what an amazing night. Even better though is the integrity of the produce – sourced from Wasabi’s own farm (Honeysuckle Hill Farm) – where the aim is to specialise in local cuisines based only on ingredients found in the local area. Although Wasabi is enjoyable on any occasion, a night at Ibento is something to treasure forever. There will be different collaborative events throughout the year and I'd highly recommend that dedicated foodies book early numbers are obviously limited.

Some of my most memorable experiences in the past few years have been meals in a chef's table format where you share with perhaps some or people it becomes a very personal and involving experience with the chef as he prepares, delivers...and includes the gathering in group discussions of the food and provenance. Typically, these events are found in New York, Europe and Japan and I had no expectation of such enjoyment so close to home. This experience was a collaboration of chefs, Josh Smallwood and Zeb Gilbert with food supplied by nearby farms Maravista and Honeysuckle Hill Farms. It was a wonderful experience shared with a few with common interests who quickly became good friends the setting is perfect a small intimate boutique space without the formality of a large dining room. There were probably courses, each superb and hard to pick favourites amongst them but at no time did it feel like the tortuous long-winded degustation of so many top restaurants a wonderful evening and hopefully there will be many more to come. Amazing quality from the farms and beautifully prepared by top chefs.

Had just returned from a foodie trip to the States and still found this space to be the equal of anything I had experienced in the previous weeks. Noosa Food and Wine hosted a young chefs function and the space was perfect for the occasion....A small room allowed a collaborative team of chefs to shine and converse with the guests with ease. The informality brought out the best in both the food and conversation far better than a meal in their day job restaurants.

So much more than just a meal; it satisfies all the food senses , perfection of food and cooking, quality produce but the collaboration between the Wasabi team and the visiting chef adds another dimension. Zeb's food and contribution is superb but the collaboration with...Guy Stanaway from Jackalope Hotels made it even more special. AND the wines are getting even better Lara's contribution is important as she brings a fascinating range of wines to best complement the food.