Serenity Spa on the Sunshine Coast
The Noosa Spa at the South Pacific Resort in Noosaville, Australia offers an indulgent and intimate spa experience, using only the best quality products that have been manufactured with an eco-conscious philosophy.
They have a sybaritic environment and treatments with a genuinely friendly spa goddess staff. This extended family of staff welcomes both locals and tourists alike. Over the last 3 years Sharryn Wightley and her practitioners — spa goddesses — have gotten to know whole families, including the new son-in-law, daughters, friends of family and more.
Sharon herself tossed me into a warm bath of rose petals! Actually, I gracefully entered the bath in a languorous fashion. A choice of Australian champagne and herbal tea was offered, and your partner in fun may join in the treatments too. This unique treat goes down well for mums and daughters, bridal days and friends who need rejuvenation.
As a foodie, what I particularly enjoyed is the skin scrub with jasmine oil and spices plus a yoghurt and honey rub. Another aromatic food scrub includes a recipe of crushed walnuts, lavender and aloe to cleanse and exfoliate, leaving the skin smooth and glowing. Finally, for super dry, thirsty skin, enjoy an intensive revitalising avocado wrap for 90 minutes. A full body scrub with Dead Sea salt sloughs off dead skin to allow maximum penetration of an application of organic unrefined avocado oil. You are wrapped in soft towels, and a thermal blanket envelopes you in gentle heat. Result: soft, beautiful, gleaming skin.
For a spa luncheon and in keeping with the South Pacific ambience, a bounteous tropical fruit platter is served. When I am ‘prepping’ fruit salad for some catered affair, I often rub some mango on my face and lips because it’s so softening and enriching to the skin. This is usually in the privacy of my own test kitchen.
In any event, here is a yummy Queensland Cuisine Fruit Soup with a Buderim Ginger Yogurt Dressing and a Bundaberg Ginger Beer broth that you can try at home. I recommend papaya as well as avocado or mango for the face and lips!
Susanne E. Wilder is a reformed Cordon Bleu chef, culinary consultant, caterer, cookbook author/stylist (x6), travel-adventure writer and former B&B resident Chef in Hayden Lake, Idaho. She may be reached at 08 9446 1794 or www.fstnfrsh.com, www.fremantlemarkets.com.au, 0407 649 437, firstname.lastname@example.org.
QUEENSLAND CUISINE FRUIT SOUP
From the land of the banana-benders, this is actually superb as a summer soup, appetizer, or dessert. 2 cups (1 12-oz. pkg.) mixed dried fruits
2 1/2 cups each water and Bundaberg Ginger Beer
2 lady or gold finger bananas, thickly sliced
1-2 mangos peeled and diced
1/2 lemon sliced
1 Tbsp. Tapioca
1/4 tsp. salt (opt.)
1/2-1 cup Bundaberg Sugar
1 stick cinnamon
1/4 tsp. Each mace and nutmeg
Mix ingredients and simmer, covered, until fruits are tender (about 30-40 min.). Add mango and bananas and remove cinnamon. Process or blend until pureed. Serve hot or cold.