feast of the sensesmagazine

celebrating life in the tropics

proudly sponsored by

feast of the senses 28 March - 6 April Cassowary Coast

proudly sponsored by

feast of the senses Welcome to the 2014 Feast of the Senses showcasing the wonders of the Ultra-Tropics and celebrating life in the Tropics. This year’s festival offers a range of activities from our headlining Market Day Extravaganza, Gala Dinner and International Food Fair to Bush Poetry recitals, food trails and a range of exhibitions and competitions. There really is something for everyone and I encourage you to get involved with the Cassowary Coast’s premier festival.

The Feast of the Senses is a community festival that owes its success to the numerous hard working volunteers and the generous sponsors who dig deeply into their hearts and pockets to give so that others may enjoy. On behalf of the management committee I wish you a wonderful Feast for 2014!

Margaret DarvenizaPresident

welcome to feast of the senses

Welcome to ‘Feast of the Senses’, a terrific event serving up a premier food and wine experience to visitors of Tropical North Queensland.Showcasing the Cassowary Coast’s impressive variety of exotic tropical fruits and produce, this ten-day festival is a highlight on the TNQ Regional Events calendar.The Newman Government is proud to support ‘Feast of the Senses’ through the Tourism and Events Queensland Regional Development Program. We recognise the importance of events such as this in fostering community pride and driving visitation to regional communities as we work toward our goal to double annual overnight visitor expenditure from $15 billion to $30 billion by 2020. A key theme of the Government’s recently launched Destination Success 20-year plan for Queensland tourism is to identify and promote iconic experiences throughout Queensland’s many destinations. By continuing to work hand-in-hand in an industry-government partnership we have a plan to secure the long term future of Queensland’s tourism industry.I congratulate the event organisers, volunteers and local community for supporting this festival in 2014.

The Hon. Jann StuckeyQueensland Minister for Tourism, Major Events, Small Business and the Commonwealth Games

Message from the Minister for Tourism, Major Events, Small Business and Commonwealth Games the Honourable Jann Stuckey MP

Rankin Street

Babinda Men’s ShedTropical FroggeryThe Closet HippyTracey’s Dream CakesSapphire Soy CandlesRylee RoseTings OrchidsLisa Dee CreationsMadam KranskyTropicool TreatsRoxyvogueHappy BugzMandy’s Muffi ns7 Elements DesignCairns Magical Face & BalloonSandwizardAs Green As Garden CentreHubbs OrchidsJennie’s Crafty BitsSikh CommunityIt’s Not CakeEssential OilsCassowary Region Arts Council AssociationMajestic RidesTropicolor NurseryBowen TherapyContours Innisfail

Cane Cutter Court

Australian BananasFlavours of IndiaJennie’s PancakesHasham’s DipsAngie SciaccaPeter ParakasKakigori DreamsPapa’s PoffertjesRite Bite CateringJohn Darke & Tanya FranklinHungry Possum Wood Fired PizzaCOCImperial TavernFeast of the Three SaintsThai TuckerTableland Wagyu BeefAnnie’s Cup & AwayMillaa’s Little DelightsQCWA East Palmerston

Edith Street

Cheryl BurgePassetti Family TrustDaintree Estates Cocoa PLFruit Forest FarmBroken Nose VanillaRainforest BountyMungalli Creek DairyRavenshoe Country PickinGreek Orthodox Community of Ifl & NQIfl Woodworkers GuildMourilyan BakerySwiss Krusty ShedBush EssentialsMurdering Point WineryDenis & Jennifer GeorgeBlackbooks TeaVictorian RoseIfl PCYCDamree Products AustraliaThe Wholefood CoBob’s Original Sauces

John FarringtonSunset Ridge Farming Pty LtdMirriwinni State School P&CCommunity Support Centre InnisfailBluebird CandlesDaintree Vanilla & SpiceJanita’s TreatsZoe’s Doggy TreatsL&L PepperfarmsKarissa Chase HandmadeThe Coffee BlokeMark DaishNaked DipsWild Food Popsicles & LemonadeThe Tea ChestKat’s Cane BarDolci di CasaWalkabout Woodfi red PizzaMacca’s Eat & GoOrchids NorthSpunkaroo KollectionsEspresso ItalianoAust Air Force Cadets

Australian Bananas Market Day Stalls

Time South Johnstone Mil Main Stage

Cane Cutter Court Stage

Court House Steps

PowerlinkCommunity Stage

9am Innisfail Community Band

9:30am Rainforest Bounty

10am Cumic SteelCelebrity Chef Intro

Ingrid Piper Just Sing It

10:30am Thermomix Demonstration

Innisfail State College Strings and Pop Band

ZUMMBA

11:00am Cumic SteelCelebrity Chef Competition

IESS Drummers

11:30amIESS Drummers

Mission Beach Ukulele

12:00pm Coffee ClubJr Rambutan Stacking Comp6-8 years

12:30pm Green Way Health Cooking Demo

Mission Beach Ukulele

Ingrid Piper

1pm Coffee ClubSr Rambutan Stacking Comp9 - 12 years

Other Entertainment & Activities:Zoo to You Wildlife Display and Face PaintingWonderfair Amusements Children’s RidesMy Kitcen RulesRare Fruits Ultra-Tropics DisplayBennie Banana

1:30pm Rainforest Trees and Fruits

CYBERSAM

2pm RARE FRUITS DISPLAY AUCTIONCENTRAL FRUIT DISPLAY

Entertainment Program

Thank you for visiting the Feast of the Senses

Rankin Street

Babinda Men’s ShedTropical FroggeryThe Closet HippyTracey’s Dream CakesSapphire Soy CandlesRylee RoseTings OrchidsLisa Dee CreationsMadam KranskyTropicool TreatsRoxyvogueHappy BugzMandy’s Muffi ns7 Elements DesignCairns Magical Face & BalloonSandwizardAs Green As Garden CentreHubbs OrchidsJennie’s Crafty BitsSikh CommunityIt’s Not CakeEssential OilsCassowary Region Arts Council AssociationMajestic RidesTropicolor NurseryBowen TherapyContours Innisfail

Cane Cutter Court

Australian BananasFlavours of IndiaJennie’s PancakesHasham’s DipsAngie SciaccaPeter ParakasKakigori DreamsPapa’s PoffertjesRite Bite CateringJohn Darke & Tanya FranklinHungry Possum Wood Fired PizzaCOCImperial TavernFeast of the Three SaintsThai TuckerTableland Wagyu BeefAnnie’s Cup & AwayMillaa’s Little DelightsQCWA East Palmerston

Edith Street

Cheryl BurgePassetti Family TrustDaintree Estates Cocoa PLFruit Forest FarmBroken Nose VanillaRainforest BountyMungalli Creek DairyRavenshoe Country PickinGreek Orthodox Community of Ifl & NQIfl Woodworkers GuildMourilyan BakerySwiss Krusty ShedBush EssentialsMurdering Point WineryDenis & Jennifer GeorgeBlackbooks TeaVictorian RoseIfl PCYCDamree Products AustraliaThe Wholefood CoBob’s Original Sauces

John FarringtonSunset Ridge Farming Pty LtdMirriwinni State School P&CCommunity Support Centre InnisfailBluebird CandlesDaintree Vanilla & SpiceJanita’s TreatsZoe’s Doggy TreatsL&L PepperfarmsKarissa Chase HandmadeThe Coffee BlokeMark DaishNaked DipsWild Food Popsicles & LemonadeThe Tea ChestKat’s Cane BarDolci di CasaWalkabout Woodfi red PizzaMacca’s Eat & GoOrchids NorthSpunkaroo KollectionsEspresso ItalianoAust Air Force Cadets

Australian Bananas Market Day Stalls

Time South Johnstone Mil Main Stage

Cane Cutter Court Stage

Court House Steps

PowerlinkCommunity Stage

9am Innisfail Community Band

9:30am Rainforest Bounty

10am Cumic SteelCelebrity Chef Intro

Ingrid Piper Just Sing It

10:30am Thermomix Demonstration

Innisfail State College Strings and Pop Band

ZUMMBA

11:00am Cumic SteelCelebrity Chef Competition

IESS Drummers

11:30amIESS Drummers

Mission Beach Ukulele

12:00pm Coffee ClubJr Rambutan Stacking Comp6-8 years

12:30pm Green Way Health Cooking Demo

Mission Beach Ukulele

Ingrid Piper

1pm Coffee ClubSr Rambutan Stacking Comp9 - 12 years

Other Entertainment & Activities:Zoo to You Wildlife Display and Face PaintingWonderfair Amusements Children’s RidesMy Kitcen RulesRare Fruits Ultra-Tropics DisplayBennie Banana

1:30pm Rainforest Trees and Fruits

CYBERSAM

2pm RARE FRUITS DISPLAY AUCTIONCENTRAL FRUIT DISPLAY

Entertainment Program

Thank you for visiting the Feast of the Senses

Innisfail Art Society Exhibition Sponsored by Andrew Cripps MP Cassowary Coast Region Art Gallery, Mourilyan. Open Daily Each year the Innisfail Art Society holds an art exhibition in conjunction with the Feast. There are many talented local artists, so this exhibition is always vibrant and full of life. A People’s Choice award is presented to the Artist receiving the most number of votes.

Photography competition Sponsored by Vital Photography This year’s theme mirrors the Festival theme of “Life in the Tropics”. The competition is open to anyone who enjoys photography and is a wonderful opportunity to be creative and imaginative with the theme. Entry forms and criteria are available from the website: www.feastofthesenses.com.au

Bush Poetry Competition Sponsored by Bendigo Bank The competition is open to anyone who enjoys writing bush poetry and is a wonderful opportunity to be creative. Winners will be announced at the Bush Poetry Breakfast at Spurwood Springs. Entry forms and criteria are available from the website: www.feastofthesenses.com.au

feast of the senses The Feast of the Senses is North Queensland’s premier tropical fruit event! Showcasing our amazing variety of exotic tropical Fruits and Produce it is like no other festival in Australia and is truly a feast for all of your senses!

Over the 10 day program visitors will be able to see, touch, taste, and smell the amazing ultra tropical fruit and food that comes from this vibrant region!

The 2014 Festival will run from the 28th March to 6 April

2014 program

feast of the senses

Tropical High TeaTuesday 1 April 2014A“Decadent Tropical High Tea @ Castaways Resort & Spa. Enjoy a wider range of both savoury and sweet dishes as well as tropical fruits, all served buffet style. $29.50 including a glass of bubbly, espresso coffee or tea.” Book tickets at Castaways Resort and Spa

Taste with a twistMonday 31 March 2014Mission Beach Visitor Centre’s Tropical Fruit Safari will again be hosting their “Taste with a Twist—Exotic Fruit Tasting” at Castaways Resort on Monday 31st March 1 – 2pmFor details and booking contact Angi on 4068 7099

2014

The Innisfail Chamber of Commerce Feast of the Senses Gala Dinner Friday 4 April 2014An evening of amazing gourmet meals created from our local tropical meats, seafood’s and fruits. Held in the magnifi-cent Innisfail Shire Hall and with Catering by Castaways Resort and Spa, this will be a magical night not to be missed! This years theme is Great Gatsby! Book tickets at www.feastofthesenses.com.au

Nature’s long lasting

energy snack

AustralianBananas

Australian Bananas Market Day ExtravaganzaInnisfail cbd Sunday 6 April 9am-3pmThe Highlight of the Festival featuring over 100 tropical food and produce stalls, as well as plenty of entertainment, displays and workshops. The Food Court is the highlight of the day showcasing the amazing tropical and exotic fruits that are grown in this region. Fun for the whole family.

broken nosevanilla

Matt & Fiona of Broken Nose Vanilla

MEET THE FARMERS

Broken Nose Vanilla is a family enterprise, growing Bourbon vanilla (Vanilla planifolia) and curing and processing on the farm in the foothills of Mt Bartle Frere, in the Russell River valley. We enjoy abundant rainfall in summer (up to 6000mm) and a crisp dry season through winter. We sell a range of gourmet vanilla products through delis and tourism outlets. Matt and I have two daughters, one is now in Brisbane and the other is in Year 10 at Babinda P-12.

A philosophy of sustainability underpins our farm practices and business decisions: we use no chemical pesticides or fertilisers on our plants, beans or

other parts of the property; we are energy conscious; all our retail packaging is re-useable; we source our ingredients wherever possible from our local area.

We aim to produce consistently top quality vanilla beans and products and to maintain excellent standards of service to our customers – and enjoy what we do!

Tell us about VanillaVanilla is a tropical climbing orchid that originates in Mexico. It loves heat and humidity and thrives in our wet coastal climate. It flowers during the winter months and the mature beans are harvested around nine months later. One of the tricks with vanilla is that it has no natural pollinator, so we have to hand pollinate every flower. Each flower becomes a bean, potentially worth $5, so it is well worth the effort to poke a stick at a thousand flowers every morning for a few months.Once harvested, vanilla goes through a curing process; careful heating and sweating over a numner of weeks stirs the enzymes into action to develop the beautiful vanilla flavour.www.brokennosevanilla.com.au

PROUD TO BE A SPONSOR OF THIS YEARS FEAST OF THE SENSES

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F | 07 4043 8395 PO Box 200

E | admin@ibsonline.com.au INNISFAIL QLD 4860

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paronella parkmena creek

paronella parkmena creekLuke Evans of Paronella Park

STAR ATTRACTION

More than anything, I think Paronella Park is a story about triumph over adversity. It’s a beautiful place and a lot of very hard work went into creating it, but I think the fact that someone had an idea, and was determined enough to see it through despite the challenges, is what makes the Park so special.

When we first arrived at Paronella Park, it was there physically, but very little was being done to make visitors aware of the story behind the property. Employing tour guides and having them tell the unusual and remarkable story of José Paronella and his family was a turning point for the business.

These days we employ more that 40 staff from the local area, and attract over 100,000 visitors to the region.

You’ve recently taken over the Mena Creek Hotel, how has this enhanced the Paronella Park experience for visitors?It has improved the experience greatly. Our night tour continues to grow in popularity, and having a venue 200 metres away offering accommodation, and hot meals every night makes it easier and more enjoyable for our guests. We wanted to get the little things right with the pub before we did anything else.

A country pub needs to have good fresh food, cold drinks, and a welcoming atmosphere - this is what we’ve focused on, and the feedback so far has been great.

What’s next?We have big plans for the next couple of years. Probably the most important is that we plan to continue to reinforce and preserve as many of the structures at the Park as we can, as well as an exciting plan to recreate the useable space in the old Ballroom. The Ballroom was destroyed in a fire in 1979, and while we won’t be taking it back to what it was, we will be preserving what’s left, recreating the original shape, and building a new room and floor, all in keeping with the original feel.www.paronellapark.com.au

pacific coast eco bananans

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T: +61 (0)7 4078 1700 F: +61 (0)7 4078 1716innisfail@moorestephens.com.au

Office Locations:Brisbane // Burdekin // Cairns // Gold Coast // Innisfail // Toowoomba // Townsville

pacific coast eco bananansFrank & Dianne of Pacific Coast Eco-Bananasstory by Penelope Votzourakis

MEET THE FARMERS

Dianne and Frank are a ‘throwback’ breed of farmers; ‘What’s Old is New Again’. They farm more like their great grandparents might have, working hard to make a living from the land. But they are not just farmers they are trailblazers. Frank and Dianne Sciacca of Pacific Coast Produce are located near Innisfail in the heart of Queensland’s

banana growing region.

Frank wanted to address the problems of farming with chemicals and all the issues associated with it. He also recognised the ecosystem was not in balance and wanted to get back to producing a banana that tastes the way a banana should. The hard work paid off with the launch of the Eco Banana we all know it by its distinctive red wax tip in the year 2000.

We’ve been working on environmental management systems of farming with trials of eco bananas starting in 1998 and putting our first product into the market place in 2000. At that point Frank knew he needed help back on the farm and I left my job at the local authority.

It’s sort of trailblazing; when we first started doing this, the word environmental and farming were never spoken together.

www.eco-banana.com.au

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This Ping-Pong-ball-size red fruit is indigenous to Malaysia, and has also been cultivated throughout Thailand, South Vietnam, Indonesia, the Philippines, India and Sri Lanka. It features a thin, leathery skin covered in tiny pinkish hairs for which it is named (in Malay, rambut means hair). A relative of the lychee, it has a white or pinkish flesh on the inside that is described as juicy and sweet. It’s often eaten fresh or canned, in salads and, more recently, in high-end cocktails.

This Southeast Asian delicacy is known first and foremost for its potent odor, which is said to be similar to rotting food or garbage. It’s so pungent, in fact, that it’s banned from certain restaurants and hotels, as the smell can linger for days. The durian tree does not bear fruit until it is 15 years old, making its prized crop very expensive. About the size of a volleyball, the fruit’s shell is covered in short spikes, and needs to be broken open like a coconut to reach the fleshy middle, which can be eaten raw, but is also used in anything from Malaysian candy and ice cream to traditional soups.

Also known as the horned melon, jelly melon, or hedged gourd, the African cucumber is a vibrant fruit, featuring green and yellow colors on the inside and bright orange on the outside. It originates in the Kalahari Desert—which spans from central Botswana to west central South Africa and eastern Namibia—but can now be found in California and New Zealand. The taste has been compared to a mix of banana, cucumber and lemon, and it is often used for decorating platters or as an ingredient in smoothies and sundaes.

Native to West Africa, the ackee is now mostly produced and consumed in the Caribbean, particularly in Haiti and Jamaica, where it is the national fruit. Measuring up to 4 inches in diameter, this bulbous fruit grows on the evergreen ackee tree. It has a yellow and red leathery skin and must open naturally, at least partially, revealing thick, cream-colored sections attached to three shiny black seeds, before it is removed from the tree. (An unripe ackee can be poisonous when eaten.) The nutty-flavored flesh is often parboiled in salted water or milk and then lightly fried in butter. It’s also served with codfish, added to stews, or curried and eaten with rice.

tropical fruits guiderambutan

durian

ackee

african cucumber

Most popular in Southeast Asia, dragon fruit is eaten around the world, including in Mexico and Central and South America. This pomegranate-size fruit is quite vibrant, with bright pink skin and large, green-tipped scales; inside, it contains a white or fuchsia-colored flesh that’s dotted with tiny black seeds. Slightly sweet and crunchy, the fruit is said to taste faintly like a mix of kiwi and pear or melon. To be eaten, it is cut down the middle and the soft inside is scooped out. Though often eaten fresh, it’s also used in juices or frozen drinks, or tossed into fruit salad.

Native to Indonesia and Malaysia, salak—also known as snake fruit or snakeskin fruit—is the shape and size of a ripe fig but with a pointed tip and brown scaly skin. It’s prepared by breaking off the tip and peeling back the skin to reveal three yellowish-white lobes and a dark brown seed. It has a crisp texture and sweet flavor, making it a popular choice for fruit salad. It’s also used in soups and custards, and can also be found canned in syrup, candied, pickled or dried

Native to the valleys of Bolivia, Colombia and Ecuador this oval fruit can weigh up to 5 pounds and consists of a smooth, green skin and plump white inside that’s pitted with dark brown seeds (which are not edible). Its flesh is juicy and fragrant, with a custard-like consistency that is said to taste like a mix of banana, passion fruit, papaya and pineapple. It can be cut in half, scooped out and eaten raw, used in salads, puréed and made into mousse, folded into a pie or tart filling, or frozen and eaten like ice cream.

Also known as bushukan or fingered citron, this citrus fruit—whose skin somewhat resembles that of a lemon—is native to southwestern China and northeastern India, and looks like a giant-fingered hand or yellow squid. The fruit is in season in winter, and can grow up to 12 inches. When split vertically, it reveals a white, juiceless and often seedless flesh. Prized for its fragrant scent (like that of violets), its thick yellow rind is often used to make jam and marinades, to flavor liquors and perfume clothing. In Japan, it is also considered to be a good luck totem for New Year’s, and is displayed as a decoration in homes.

salak

dragon fruit

buddha’s hand

cherimoya

tropical fruits guide

fresh dragonfruit smoothie

Ingredients1 large Dragon Fruit, peeled and cut up (keep slices aside for garnish)5 large Strawberries cut up (approx 1 cup)1 Banana cut up3/4 cup plain Greek yogurt (or flavoured if you prefer)1 Table spoon honey (more if you prefer sweeter)1/2 cup of crushed ice

PreparationMix all in a blender and garnish with a slice of Dragon Fruit.

thai green papaya salad

Ingredients300 - 400g Green Papaya peeled and shredded or julienned30 gm Roasted Peanuts2 Carrots, peeled and grated or cut into juliennes50g Green Beans1 onion100g Tomatoes

For the vinaigrette1-2 cloves garlic2 tablespoons palm sugar2 fresh Thai chillies (optional)1 tablespoon tamarind paste4 tablespoons soy sauceJuice of 2-3 limes

MethodPrepare the vinaigrette by mixing the garlic, some chilli without seeds, tamarind paste, sugar and soy sauce in a mortar, or mix it in a blender. Add lime juice and mix well.Blanch green beans and cut into irregular strips. Chop the tomatoes and onions.Remove seeds from chilli and mince.Assemble the salad using the green papaya as a base. Add the remaining ingredients.Dress with vinaigrette.

fresh dragonfruit smoothie

Ingredients1 large Dragon Fruit, peeled and cut up (keep slices aside for garnish)5 large Strawberries cut up (approx 1 cup)1 Banana cut up3/4 cup plain Greek yogurt (or flavoured if you prefer)1 Table spoon honey (more if you prefer sweeter)1/2 cup of crushed ice

PreparationMix all in a blender and garnish with a slice of Dragon Fruit.

thai green papaya salad

Ingredients300 - 400g Green Papaya peeled and shredded or julienned30 gm Roasted Peanuts2 Carrots, peeled and grated or cut into juliennes50g Green Beans1 onion100g Tomatoes

For the vinaigrette1-2 cloves garlic2 tablespoons palm sugar2 fresh Thai chillies (optional)1 tablespoon tamarind paste4 tablespoons soy sauceJuice of 2-3 limes

MethodPrepare the vinaigrette by mixing the garlic, some chilli without seeds, tamarind paste, sugar and soy sauce in a mortar, or mix it in a blender. Add lime juice and mix well.Blanch green beans and cut into irregular strips. Chop the tomatoes and onions.Remove seeds from chilli and mince.Assemble the salad using the green papaya as a base. Add the remaining ingredients.Dress with vinaigrette.