​Noosa finally has its own cookbook, and it is a stunner. The Cook Noosa recipe book has 120 recipes from the region including this Whisky and Miso-Marinated Kingfish from Whisky Boy at Noosaville. It’s the sort of book that you’ll use again and again because it is filled with such a wide range of recipes, from simple no-brainers to unusual taste tempters.  Start with this recipe and lets get cooking with whisky!

Whisky and Miso-Marinated Kingfish. Photo by Amy Higg of Lumea

Cook Noosa recipe book

The Cook Noosa recipe book is published by Leesa Gordon.

Your favourite Noosa dishes

Is your idea of heaven is spending every day in Noosa, but it’s just not happening? Don’t worry, bring your favourite Noosa dishes to you with Cook Noosa, a new recipe book which shares gems from Noosa’s favourite restaurants, market stalls, cafes, providores, food vans and farms.  It’s a real feast of favourites!

The book is the brainchild of Leesa Gordon who also owns giftwares shop Lamington in Noosa’s Hastings Street.

Leesa has spent years working on the book and was just about push go when COVID hit.

“Our business, Lamington, was heavily impacted so we pulled the plug on Cook Noosa at the last minute. Then recently we decided to risk everything and go for it and so pleased we did. It seems the timing has turned out to be perfect for us and the Noosa food industry. Cook Noosa has been so well received and we are already planning a second print run,” says Leesa.

Leesa Gordon, Cook Noosa Publisher.

Leesa Gordon, Cook Noosa Publisher.

Cook Noosa the book

From Hastings St to the hinterland, Cook Noosa shares the best recipes from the bountiful Noosa region in its 256 pages. Bound by a hard cover featuring local artist Lisa Morgan’s stunning work, aptly named Looking Out Noosa, Cook Noosa features beautiful photography from local Noosa photographers.

Recipes include Oz Harvest’s Bread Dumplings (did you know bread is the most wasted food in Australia?), Bemondo’s Croque Monsieur and Organika’s Vanilla Cinnamon Granola to Eddie Cheebas’ Casablanca Lamb Meatballs with Tajine Sauce, Cumin Yoghurt and Sumac Tortillas, there is something for everyone.


Whisky and Miso-Marinated Kingfish from Cook Noosa

Cooking with whisky

This recipe comes from Whisky Boy in Noosaville, a restaurant and bar owned by Geoffroy March, who would be a familiar face to those who frequent Noosa’s food festivals.  Jimmy Talve, another Noosa local, is also a Whisky Boy mainstay. https://whiskyboy.com.au/

Whisky Boy is all about whisky, including cooking with whisky. Whether it’s your first or your favourite drop, you’ll find one to enjoy from the 75 on offer at the bar. They also have more than 20 gins and other wine and alcohol.

Whisky and Miso-Marinated Kingfish, Avocado Cream, Radish, Cucumber, Seaweed

Serves 6


1 full side of white fish, 400 g


  • 1 lime, juiced, plus zest
  • 20 ml rice wine vinegar
  • 10 ml soy sauce
  • 5 ml mirin
  • 60 ml whisky (minimum)
  • 2 tablespoons miso paste
  • 1 tablespoon of caster sugar


  • Reserved marinade
  • Sesame oil
  • Use the marinade, by just adding some sesame oil to make it a dressing

Avocado cream

  • 2 very ripe avocados, seedless and skinless
  • 1 lime, juiced
  • 1 teaspoon Tabasco
  • Sea salt
  • White pepper, ground
  • Ice cold water


  • 1 fresh radish, sliced as thinly as possible
  • 1 baby beetroot, sliced as thinly as possible
  • 1 fresh cucumber, shaved into long ribbons
  • wakame (edible seaweed)
  • edible flowers and leaves


  1. For this recipe, you will need one full side of white fish around 400 grams, fresh, boneless, skinless and preferably local. Cobia, or black kingfish, is an excellent example.
  2. Make two cuts in the centre along the entire length of the fish to create two fillets and one small, v-shaped fillet through the bloodline. Keep the two clean fillets and discard the bloodline. Use the larger top fillet for this recipe. The smaller bottom fillet is ideal for use in a ceviche or tartar.
  3. Mix all marinade ingredients together.
  4. Place the fillet into the marinade for at least six hours. Keep the fish in the marinade for longer if you don’t enjoy the texture of raw fish. 
  5. Once ready, remove the fillet from the marinade and pat it dry. Keep the marinade to serve. Slice the fillet into fine sashimi-style slices. Cover and chill.
  6. For the Avocado cream, put all your ingredients into a food processor. Mix into a very fine, smooth paste using the cool water to give you the right consistency, and to keep the green colour. Season continuously, and don’t be shy with Tabasco! For the garnish, simply source fresh radishes and baby beetroots from the Noosa Farmers Market. Slice them as thinly as possible. Then halve and seed a cucumber, and shave using a potato peeler to create long ribbons.
  7. To plate the dish, start with the avocado cream, smear it, and plate a couple of pieces of fish on it. Follow with rolls of cucumber ribbon, and the radish and beetroot, add your jelly or dressing. Finish by adding some edible flower petals, local leaves and wakame.

Enjoy with friends and family (or preferably… all to yourself).

Note: If you really like cooking with whisky, you can experiment by increasing the amount of whisky in the marinate.  Just an idea…

Cook noosa

Where can you get the Cook Noosa recipe book ?

You can pick up a copy of Cook Noosa for $50 at Leesa Gordon’s gorgeous Lamington in Hastings Street or purchase it online for a quick delivery with free postage.  Just click here.

Keep watching for the second edition of Cook Noosa with more recipes from the Noosa region.

Things to do when you are in Noosa