SUZIE JUNE HOT CHOCOLATE, LITTLE MAY ESPRESSO CAFE
It's the hot chocolate this little Montville cafe blends on site that I love the most. The flavours include original chocolate, orange, peppermint and lemon myrtle, and the service is second to none. Nothing beats a lazy hour sitting in the sun here. See littlemayespresso.com
KOJI CREME CARAMEL, SPICERS TAMARIND
Dan Jarrett, chef of Spicers Tamarind, cooks cross-border modern Asian dishes that blow my mind. The best thing I've eaten for a long while is his koji creme caramel with carrot and yuzu sorbet. It's comforting and nostalgic, yet foreign and confusing. It had me mesmerised from the first taste. See spicersretreats.com
SPANNER CRAB SANDWICHES
Shop Eumundi markets for Fraser Island spanner crab and Ten Acres' organic, handcrafted sourdough bread, and butter made by Gympie Farm Cheese. Tear the bread, slather with way too much butter and heap on the crab. Best eaten on a beach. See fraserislespannercrab.com, tenacres.com.au. Buy Gympie Farm Cheese from Noosa Farmers Market.
FEIJOAS, MYRTLE THE RETRO FOOD VAN
Myrtle serves organic, local and home-made light lunches and cakes at Hinterland Feijoas. The feijoa season is short – my go-to is the feijoa spiked, local pork sausage roll with fennel and organic currants. Wander Sally Hookey's on-site farm shop filled with local gourmet goodies and chat with farmer Pete Heiniger. See hinterlandfeijoas.com.au
ROCKY ROAD, NOOSA CHOCOLATE FACTORY
I am such a sucker for just about any rocky road, but this takes the cake. Freshly made every day from hand-crafted marshmallow, local strawberry jelly and their own small batch chocolate. See noosachocolatefactory.com.au
COFFEE, MONTVILLE COFFEE
Established as one of the first Fairtrade and organic coffee roasters in Queensland with an awareness of environmental and social issues. Delicious coffee, great people, awesome service. Mine's a piccolo latte, always. See montvillecoffee.com.au
BLACKALL GOLD WASHED RIND CHEESE, WOOMBYE CHEESE
One of my all-time favourite cheeses, standing tall among imports from all over the world. I love it with just about anything. It goes fantastic in a toastie, but the best companion, in my opinion, is poached quinces. What more can I say? Get some! See woombyecheese.com
Cameron Matthews is chef/owner of the soon-to-open Winston & Myrtle, a farmhouse he is converting into a 35-seater restaurant at Hinterland Feijoas in Belli Park, west of Eumundi in Queensland. Until recently, he spent eight and a half years with Spicers Retreats, and remains its group consultant chef.