Growing up on a tropical fruit farm on the Sunshine Coast surrounded by fresh produce has influenced Matt’s style of cooking throughout his career. By the age of 12, he had decided he wanted to be a chef, and 31 years later his passion for the industry he loves only continues to grow. After many years working in restaurants, and a six year stint owning and running a successful catering company in Noosa, Matt now uses his experience and knowledge to promote local producers in his role as the Gympie Region’s Food and Culinary Tourism Ambassador, as well as travelling to events all over the country to help other regions showcase their food identity and show the world what makes their area unique. He also writes recipes and food columns for various publications and is engaged as a recipe developer by food producers around Australia to create original recipes to help promote their products. When he’s not busy wearing one of his many chef’s hats, Matt loves playing music with friends and is a keen long distance runner.
Matt Golinski prepares a cozy feast of local and in-season produce while you enjoy entertainment from the perfect musicians for the job – Totally Gourdgeous. Matt will create a five-course, vegetarian degustation using Autumn produce gathered directly from his favourite growers in the region. Pick up meal inspiration for the cooler months ahead while you enjoy a meal with a date or a group in this special annual tradition. Bookings are limited, via Planting website. (Menu is set, no substitutions) Arrive at 7:30PM to be seated by 7:45PM
Gourmet Jaffle Making
Sure, you can slap some baked beans into a couple of slices of bread, but could your winter toasties benefit from learning to build with some quality ingredients from the Sunshine Coast pantry and the help of a chef? If you’re going to burn your mouth, burn it on the best. You’ll leave with the most delicious toasted sandwich of your life – just in time for lunch.
Wild Food Foraging and Use
Matt prepares three dishes using local Australian ingredients that you may have heard of, but not known how to use: lilly pilly, bunya nuts, finger limes and native honey. You’ll leave with the knowledge of how to adapt these ideas for use at home, and having enjoyed a taste from the chef’s plates.