In the pantheon of Australia’s famous ‘big things’, the biggest thing of all is the Sunshine Coast’s Big Pineapple. This iconic king of Queensland kitsch has been resplendently restored and I happened to be in town for the reopening of this 16-metre-tall fibreglass landmark a few weeks ago. She’s as old as me, first thrust into the world in 1971, principally as an agritourism attraction, swathed in pineapple plantations. Even Charles and Diana paid the icon a visit in 1983. Over the decades, capturing some family snaps at the Big Pineapple has been a cherished, cheesy visitor pastime, in addition to riding the plantation train and indulging in a pineapple parfait. And all these nostalgic novelties are being freshly reinstated for a new generation of travellers. It’s all very grammable! 

But the gleaming rebirth of the Big Pineapple also underscores the Sunshine Coast’s striking stature as Queensland's Sunshine Pantry, brimming with over 900 food and drink producers. Heartily dabbling from this powerhouse of premium local produce, noshing and sipping your way across the Sunshine Coast, is a sure-fire recipe for blissed-out holiday indulgence.  

The Big Pineapple refurbished. Photo / Visit Sunshine Coast

The region wields an impressive arsenal of craft distillers and an essential stop is right next door to the Big Pineapple, Sunshine & Sons. I met up with the distillery’s co-founder, Matt Hobson, who previously travelled the world buying, selling and leasing aircraft for airlines. Along with three mates, they dreamed of creating a craft distillery that would push the boundaries on how good Australian spirits can be. Their first gin and vodka were due to be released just before the Covid lockdown, four years ago. Bad timing. But the sun has most certainly be shining on the distillery, more recently.  

Their magnificent rum, Nil Desperandum, (which takes its name from the 19th century Cobb and Co coaching pub that used to operate nearby) has scooped so many awards, since its first release on Feb 22, 2022 at 2.22pm. It is now widely considered as Australia’s finest rum, produced from wild fermented, locally sourced molasses. They’ve also attracted plenty of accolades for their vodka, including being crowned “World's Best Botanical” at the recent World Vodka Awards in the UK. Interestingly, their vodka is distilled from surplus grapes and grape waste from the Barossa and filtered through millennia-old volcanic rock which is a Nordic technique in vodka-making. Paying homage to their iconic neighbour, be sure to try their Pineapple Parfait Gin. This tropical fruit salad gin tastes like a holiday. The cellar door whipped me up a Coast Sunset cocktail, which topped the gin with pineapple juice and a dash of grenadine. Hello, holiday heaven. 

Matt Hobson at Sunshine & Sons. Photo / Visit Sunshine Coast

Keeping the spirits high, I also paid a visit to another star performer, Beachtree Distilling Co in Caloundra. Steve Grace and Kirra Daley are at the helm of this intrepid four-year-old craft enterprise, which is not only Australia's first certified Indigenous distillery, but it’s the nation’s most awarded organic distillery. In April, they won the coveted World’s Best Craft Producer title at the World Gin Awards in London, while a month earlier, their Organic Tiger Quoll Vodka won World's Best Varietal Vodka at the World Vodka Awards. Between Steve’s engineering know-how and Kirra’s background in science, nutrition and health, plus their shared Indigenous knowledge of native ingredients and harvesting, it’s no wonder this delightful distillery is making such a splash. The exquisitely designed and celebratory artwork of Australian wildlife on their products adds to the allure. 

But it’s their thoughtful application of native botanicals, sourced from where they’ve been traditionally grown for thousands of years, which underpins their essential Australian point of difference. Think lemon myrtle, pepperberries, strawberry gum and Kakadu plum. Add to that, the organic Queensland sugar cane, which creates a cleaner, crisper and smoother spirit - and naturally gluten-free. They walk the talk on an old Aboriginal proverb: if you take anything from the land, you always have to give back. That's why Beachtree started the one-bottle, one-tree programme, whereby every sale of a bottle of gin or vodka results in a tree being planted. Their first 15,000 trees were planted down in the Byron Bay region for a koala corridor, following devastating bush fires. Pop in for a cellar door tasting, although from August, Beachtree’s on-site offerings hit the big-time. Steve gave me a sneak peek at the fabulous new distillery bar which is undergoing its finishing touches.    

Steve Grace at Beachtree Distilling Co. Photo / Visit Sunshine Coast

The Sunshine Coast also happens to be Australia's Craft Beer Capital, with more craft breweries per capita than any other region. As the mercury rises, rest assured, a cold one is never far away! I checked out one of the new boys on the block, Coolum Beer Co, which opened in December. It’s a beautifully-designed brewery, with a family-friendly vibe and large grassy play area. Their hero product is Beach Days session ale. The name says it all. If you’re up for a zesty thirst-quencher, add a Raspberry Saison to your tasting paddle.  

Down in Caloundra, Moffat Beach Brewing Co is a must, for cranking burgers and superlative craft beer. As the most awarded brewer in Australia, my expectations were high - and they didn’t disappoint. Order up a Dirty Bird Louisiana-style fried chicken burger, packed with slaw, tomato, tomatillo and cheddar. Pair it with a pint of their award-winning Trilogy Best Coast IPA. It’s resinous, full-flavoured and boozy. 

Moffat Beach Brewing. Photo / Visit Sunshine Coast

Destination dining? Just south of Noosa, I scooted to Sunshine Beach, which is a snoozy, under-the-radar beachside bolthole for the seriously rich and famous. The real estate is extraordinary. But Sunshine Beach is also home to the most charismatic, memorable dinner experience at Humble on Duke.  Under the command of the dynamic duo of Jade and Stacey, they have nailed the art of true hospitality, with an authentic, irresistible charm. Kiwi-born Stacey is your chef, while Jade is your effervescent maître d'. Jade previously worked for the Sydney-based chef and restaurateur Sean Connolly, following him all the way to Dubai.  

Returning to Australia, and with her parents living in Sunshine Beach, Jade and Stacey opened their gorgeous little restaurant just over three years ago. As the night unfolded, it became abundantly obvious that the locals are deeply enamoured with this pint-sized restaurant and the sparkling experience. It’s the sort of place you just roll up to and say, feed me. Middle Eastern influences infuse the menu, with lots of small plates offerings spanning Turkish sausage with whipped feta to crispy zucchini flowers with parmesan, honey and sumac.  

Stacey and Jade at Humble on Duke. Photo / Humble on Duke

For my main, I devoured the most succulent Turkish eggplant, loaded with toum, spicy tomato sauce and goats cheese. Growing up in Adelaide, Jade’s commanding wine knowledge spills forth, perfectly pairing your dishes. If you’ve been drinking all day, like me, I highly recommend the Turkish Delight Soda. This zero-alcohol cocktail is effortlessly composed of soda, rose water, lime and mint. Stacey’s unbridled passion for simple, seasonal food and truly great flavours sings out loud. You’ll just love Humble on Duke.  

For dinner with a view, you’ll struggle to tear yourself away from Tides Restaurant in Caloundra, where you’ll enjoy the best of the best seafood, while drinking in the most sweeping views of the Esplanade, Bulcock Beach, the Pumicestone Passage and the glint of the Glasshouse Mountains to the west, taking on a treacle hue as the sun slumps on the horizon. Tides has all the sublime coastal elements, while you tuck into Coral Coast barramundi and Mooloolaba prawns. 

I had a breakfast with difference while staying at Essence Peregian Beach. The adjoining Outer Square eatery is a great spot for morning munchies and I couldn’t pass over the Cookies & Cream French Toast. Decadently delicious.  In the heart of Peregian Square, a sweetheart restaurant that the locals flocks to is Periwinkle.  The menu headlines French and Mediterranean cuisine for both lunch and dinner. Head chef Frank Boulay executes his dishes with precision and I highly recommend Barramundi Provencale. The seared filet of fish was accompanied with cherry tomatoes, baby spinach all crushed potatoes, bathed in a lemon butter sauce.  

Where to stay? Just one year old, Essence Peregian Beach is the only luxury resort in this picturesque coastal village, comprised of immaculately appointed, architecturally designed beach houses, in addition to the boutique hotel. There is beauty in abundance everywhere you look. Watching the sunset over the leafy forest treetops of the UNESCO Biosphere Reserve from the suspended basket chair on my balcony, became a dreamy nightly ritual. Take a dip and lounge a while at the luxury pool bar – another recommended ritual!  This is a perfectly proportioned resort, anchored in natural elements, embodying the soul of the Sunny Coast lifestyle.  https://essenceperegianbeach.com.au 

Essen Peregian Beach Premium Studio. Photo / Essence

Grab your golden fill of sunshine moments during an irresistible winter-busting holiday on the Sunshine Coast. World-beating beaches, lush hinterland villages, ancient peaks, wild encounters, sublime local produce and succulent seafood are all part of the package. www.visitsunshinecoast.com 

Mike Yardley is our resident traveller on Jack Tame Saturday Mornings.