Chef and creator Andy Hearnden has built a global following through Andy Cooks, making restaurant-level technique approachable for millions of home cooks online. His Sunshine Coast edit brings that same food-first curiosity offline, zeroing in on places where flavour and execution matter more than hype.
5 venues in sunshine_coast
Andy’s picks have range: Thai curries, ramen, a country pub and a couple of local spots that don’t need much ceremony. Come hungry.
Fountain house shop 5, 23 George street ( cnr, First Ave, Maroochydore Queensland
Unit 2/31 Flinders Ln, Maroochydore Queensland
Shop 5/54-56 Aerodrome Rd, Maroochydore Queensland
69 Main St, Kin Kin Queensland
61-65 Sixth Ave, Maroochydore Queensland
Fountain house shop 5, 23 George street ( cnr, First Ave, Maroochydore Queensland
Unit 2/31 Flinders Ln, Maroochydore Queensland
Shop 5/54-56 Aerodrome Rd, Maroochydore Queensland
69 Main St, Kin Kin Queensland
61-65 Sixth Ave, Maroochydore Queensland
See what diners are saving, sharing, and talking across the city.
Chef Ben Shewry, the mind behind Melbourne institution Attica, is drawn to places that are completely “dialled in.” Talking about sandwich shops leads him to Japan, where people dedicate their lives to repeating the same craft over and over until they become exceptional at it. That’s what connects his picks here: roast shops, schnitzel counters and steak sandwich spots focused on doing one thing properly — no funny business, no endless options, just deeply satisfying food made with total conviction.
Former aerospace engineer turned pastry phenomenon, Kate Reid has helped shape Melbourne’s obsession with precision pastries and great coffee. When the “butter queen” isn’t perfecting croissants at Lune Croissanterie, she’s visiting a tight rotation of cafés across the city. From the produce-driven kitchen at Morning Market to CBD institutions like Patricia Coffee Brewers and Good Measure. These are the Melbourne cafés she swears by.
Thai Ho, founder of MAMAS Dining Group, has built a reputation on bold, high-energy takes on Vietnamese food. But it all starts in Springvale. This is where the standards are set, shaped by community, tradition and generations of pride. From crispy bánh mì to slow-simmered broths and street-side iced coffee, this is his Springvale circuit.
See what diners are saving, sharing, and talking across the city.
Chef Ben Shewry, the mind behind Melbourne institution Attica, is drawn to places that are completely “dialled in.” Talking about sandwich shops leads him to Japan, where people dedicate their lives to repeating the same craft over and over until they become exceptional at it. That’s what connects his picks here: roast shops, schnitzel counters and steak sandwich spots focused on doing one thing properly — no funny business, no endless options, just deeply satisfying food made with total conviction.
Former aerospace engineer turned pastry phenomenon, Kate Reid has helped shape Melbourne’s obsession with precision pastries and great coffee. When the “butter queen” isn’t perfecting croissants at Lune Croissanterie, she’s visiting a tight rotation of cafés across the city. From the produce-driven kitchen at Morning Market to CBD institutions like Patricia Coffee Brewers and Good Measure. These are the Melbourne cafés she swears by.
Thai Ho, founder of MAMAS Dining Group, has built a reputation on bold, high-energy takes on Vietnamese food. But it all starts in Springvale. This is where the standards are set, shaped by community, tradition and generations of pride. From crispy bánh mì to slow-simmered broths and street-side iced coffee, this is his Springvale circuit.
