The Trail Mix SEQ Edition #4
Meet the Flavour Maker - Soph
Tins & Trays: A Story of Passion, Produce, and Place
Soph began her journey as a pastry chef on the Gold Coast, where she quickly developed and refined her skills, qualifying at just 16 years of age. Fueled by passion and ambition, she returned to her hometown not long after and, at 20, opened her very own patisserie Tins & Trays, proudly established in 2020.
At its heart, Tins & Trays is about more than just beautiful pastries and high-end food. It’s a celebration of connection to community, to craftsmanship, and to the land. Dedicated to using locally sourced ingredients wherever possible, Soph and her team champion the incredible produce of the surrounding valleys. Every item on the menu tells a story that shines a light on the hard work and quality of local farmers, brought to life through a thoughtfully curated, seasonal selection of sweet and savoury offerings.
Housed inside a charming Queenslander built in 1906, the building itself adds another layer to the experience. Inside, antiques and historic items offer a glimpse into the past, both of the home and the town, creating a space where history, hospitality and heritage blend seamlessly. At Tins & Trays, every visit is a delicious journey through local flavour and timeless tradition.
What is your fave café, restaurant, and/or bar in SEQ?
I personally love going to Spicers Hiddenvale - Homage Restaurant.
What's the ingredient you can’t live without?
The ingredient that is a staple in Tins & Trays kitchen, organic vanilla bean pods (for sweet) and potato for savoury.
What makes SEQ such a great place for food trails?
SEQ is a great place to venture on a food trail, as the region is known for the fresh quality available. Growing up on an organic vegetable farm has really taught me 1. Buy local and 2. Buy fresh from farmers as it really is the best! It’s also a great experience to be a part of ‘farm to plate’ and seeing how produce grows and the effort that goes into everything.
We know it’s hard, but tell us five of your fave suppliers?
Honestly there’s no ‘best’, but I have to say on my Monday farm pickups I love the Tenthill Farmers, lovely, friendly people who support me and I support them! Really great produce.
Black Crow Organics, Suttons Farm, Wilamay Farms are my go to.
What’s your fave dish using local produce?
Fave dish at the moment, PUMPKIN SOUP using organic jap pumpkin. Perfect winter dish.
Savoury or sweet? Breakfast, lunch or dinner?
I’m a sweet girl!! Love love love - and does dessert for dinner count 😂
Although I love dinner - roast chicken and veg. Whatever veggies are in season and I can get local is what I use that night.
Five Minutes with celebrity chef Matt Golinski
Renowned for his passion for fresh, seasonal, and locally sourced ingredients, celebrity chef Matt Golinski will be debuting at the 2025 Laidley Spring Festival.
A much-loved figure in Australia’s culinary scene, Matt first captured national attention as one of the original team members on the hit television show Ready Steady Cook.
Since then, he has served as Executive Chef at some of Queensland’s top restaurants and founded his own successful catering company.
Based on Queensland’s Sunshine Coast, Matt divides his time between consulting for restaurants, appearing as a guest chef at festivals and food events across the country, and writing his popular food columns and blog.
In 2018, he joined Peppers Noosa Resort & Villas as Consultant Executive Chef, where he continues to create menus that celebrate the rich produce of his region. He still spends several days a week in the kitchen, developing fresh, seasonal recipes.
Ahead of the Laidley Spring Festival, we caught up with Matt to learn more about his connection to the region, his passion for local food, and what he's most excited about for this year’s event.
Q: What are you looking forward to the most about this year’s festival?
A: This will be my first time attending the Laidley Spring Festival and I’m really looking forward to experiencing it firsthand. I’ve always had a deep appreciation for the Lockyer Valley and have visited many times over the years. I’m especially excited to take the stage and shine a spotlight on the region’s incredible farmers and producers who grow the amazing food we all enjoy.
Q: What can people expect from your cooking demonstrations?
A: When I’m on-stage cooking, it’s not about showing off my skills – it’s about celebrating the incredible talent of the people who grow our food. I love working with local producers because every ingredient has a story. By sharing those stories, people start to see their food differently – not just as a shopping list, but as something grown with care, passion, and pride. I’d say my cooking demonstrations are about 70 percent entertainment and 30 percent education - it’s about engaging the audience while sharing useful insights
Q: What will you be cooking on stage?
A: I haven’t decided on the menu just yet, but there will be some great produce to work with. By using the beautiful, fresh produce from the Lockyer Valley, I hope to inspire people to see what I’m cooking with and feel confident to give it a go themselves. I’ll be using some fantastic ingredients from Australian Organic Farmers, and I also plan to connect with other local growers and producers in the region to learn more about what they offer and hopefully feature their produce on stage as well. In my work, I’ve already had the pleasure of meeting many producers from the Lockyer Valley, so I’m really looking forward to reconnecting with familiar faces and getting to know others I haven’t met yet.
Q: What would you like to say to encourage people to come out to the Laidley Spring Festival?
A: The festival is going to be a fantastic weekend, and I’m really looking forward to getting out there and meeting everyone. If you’re after a fun spring getaway filled with great food, vibrant events, and a real sense of community, then the Lockyer Valley is the place to be this September.
SPECIAL FEATURE!
Everything you need to know about eating your way through the 2025 Toowoomba Carnival of Flowers
Weekend Tables Series
Step into a world of colour and cuisine at the Carnival of Flowers’ renowned Weekend Tables series, where Toowoomba’s flourishing gardens meet the region’s passionate food culture. Each spring, the city’s parkland interiors and garden hideaways become the stage for memorable long lunches, decadent brunches, and immersive tasting events that celebrate the best of local produce.
What Is the Weekend Tables Series?
The Weekend Tables series is a curated program of pop-up dining experiences held during the Toowoomba Carnival of Flowers—Queensland’s most celebrated floral festival. Designed for food lovers who crave unique, locally infused experiences, each event pairs extraordinary culinary talent with picturesque, flower-filled settings.
- Myrtille Bistro, Crows Nest
An elegant, French-inspired bistro hosting a garden-themed dining experience focused on refined local produce, technique, and a deep connection to the land. - Downs Club, Toowoomba
One of the city’s most historic establishments, presenting a sophisticated heritage-style long lunch steeped in tradition and elegance. - Reflections Lake Cooby
Host to two standout events:- “Namaste & Nourish” Breakfast: Lakeside yoga paired with a nourishing, seasonal breakfast in a tranquil natural setting.
- “Spring Sunset Soiree” Dinner: An elevated twilight feast with gourmet canapés, seasonal dishes, live entertainment, and regional producer storytelling by the water.
- Fitzy’s, Toowoomba
A lively bottomless brunch venue in the heart of the city, featuring shared pastries, savoury bites, and free-flowing drinks. - Rosalie House Vineyard
A picturesque destination for a Mediterranean-inspired three-course long lunch among the vines, including live music and a welcome drink. - Royal Bulls’ Head Inn
Offers the “Lavender & Lace High Tea”—a vintage-inspired high tea in a beautifully preserved heritage venue, complete with fine china and homemade treats. - Vintage Cow Café
Site of the rustic “Barn Boots 'n All Dinner,” a barn-style five-course Wagyu supper with live music and campfire ambience, perfect for beef lovers and foodies. - Weekend Table Cake Date
The signature event: a sweet, floral-themed communal cake swap and outdoor picnic, bringing the series to a joyful close.
Why Attend?
Weekend Tables are more than meals—they’re immersive experiences where garden beauty and award-winning cuisine combine in an atmosphere of joy and conviviality. Whether you’re a seasoned foodie, a lover of Queensland’s landscapes, or simply celebrating with friends, each table promises an unforgettable moment within the spirit of the Carnival of Flowers.
Secure your seat early, as these coveted events are a highlight of Toowoomba’s spring and often sell out fast. Indulge your senses and connect with community, garden heritage, and seasonal bounty at the Carnival of Flowers Weekend Tables series.
BOOKINGS AND MORE INFO Weekend Table – Toowoomba Carnival of Flowers
#treats
Calling all food lovers! #treats (Toowoomba Region eats) is your passport to the most delicious side of Toowoomba. Our local cafes, restaurants, and pubs are cooking up exclusive springtime specials you won’t find any other time of year. The cherry on top? Every mouthwatering creation is priced between just $10-$25!
#treats will be available from participating eateries exclusively during Carnival – 12 Sept – 6 Oct 2025.
View the menu here: https://tcof.com.au/treats/
Food Trucks – Laurel Bank Park
Feeling peckish after all that flower gazing? Laurel Bank Park is the perfect spot to put down roots and refuel!
Local food trucks will be serving up treats that’ll make your taste buds bloom, so pull up a patch of grass, feast your eyes on the floral displays, and treat yourself to some delicious grub – it’s a recipe for a perfectly planted day out!
Open:
Fri 12 Sept – Mon 6 Oct
8.30am – 5.30pm daily
Food Trucks – Botanic Gardens
Worked up an appetite while stopping to smell the roses? The Botanic Gardens food trucks are here to nip your hunger in the bud!
Choose from a bouquet of local food trucks – whether you’re after something sweet, savoury, or somewhere in-between, the food trucks have got you covered faster than ivy on a garden wall!
Open:
Fri 12 Sept – Mon 6 Oct
8.30am – 5.30pm daily
Find the food trucks in Queens Park Botanic Gardens (near the Godsall Street entrance)
Toowoomba Farmers Market
A wonderful opportunity to buy direct from farmers and local artisans, Toowoomba Farmers Markets has something for everyone.
You’ll find an array of local stalls that sell everything from farm fresh fruit and veg, baked goods, handmade soaps and beauty products to leather goods, steel work and jewellery.
Grab a coffee or a cold drink and some delicious food to enjoy while you listen to local musicians. Chat to friendly stallholders, browse the wares and wander amongst the windmills before heading across to the delightful Queens Park Botanic Gardens.
Market dates:
Sat 13 Sept, 7am – 3pm
Sun 14 Sept, 8am – 3pm
Fri 19 Sept, 4pm – 8pm
Sat 20 Sept, 7am – 3pm
Sun 21 Sept, 8am – 3pm
Sat 27 Sept, 7am – 2pm
Sat 4 Oct, 7am – 12pm
FEASTival: A Fresh New Flavour Celebration
Forget everything you know about ordinary food festivals—FEASTival is an all-new flavour adventure! Sprouting from the former Festival of Food & Wine, this vibrant event is blooming into something truly special for food lovers of all ages.
Prepare for an immersive culinary experience at FEASTival as the finest tastes from across the Toowoomba Region take centre stage. From delectable pastries and mouthwatering cakes to savoury sensations, indulge in a treasure trove of local goodies. Sip and sample your way through a curated menu of regional wines, artisan beers, crafted cocktails, and refreshing alcohol-free drinks.
Nestled among the shady trees of Queens Park, FEASTival offers the ultimate weekend outing for families and fellow foodies ready to discover new favourites, share bites, and make memories together. Bring your appetite—and perhaps a picnic rug or camp chair, as seating is limited. Note: No outside alcohol permitted; bag checks will be conducted on entry.
Headline Talent and Main Stage
Celebrity chef Miguel Maestre commands the Flavour Lab stage, cooking with seasonal produce straight from the heart of the region. Enjoy his live sessions on both festival days, each packed with culinary inspiration, from 11:30am–5:00pm. The Flavour Lab also features six sessions per day and spotlights local producers—access to all demonstrations comes included with your general admission ticket.
Dive Deeper: Masterclasses & Add-Ons
Curious to upskill in the kitchen? FEASTival’s Mixing Bowl sessions are your invitation to hands-on culinary discovery, running 27–28 September. These exclusive masterclasses require a separate add-on ticket and serve up something for every palate:
- Little Pizza Chefs: Sat & Sun, 11:15am–12:15pm
- Kids create whimsical animal-shaped pizzas with Piccolo Papà.
- For ages 6 and up; $15 per child. Parental supervision required.
- Cheesemaking Masterclass: Sat & Sun, 1:00pm–1:30pm
- Bunya Cheese unveils the secrets to aging and flavour development; guests craft a personal cheese platter.
- $30 per participant.
- Simply Sweet Masterclass: Sat, 2:00pm–2:30pm
- The Good Dessert covers tempting pastries and chocolates with peanut butter balls and tart tastings.
- $30 per participant; dairy and gluten free, contains peanuts.
- The Art of Charcuterie: Sat & Sun, 3:00pm–3:30pm
- Graze Co. reveals techniques for building beautiful charcuterie boards—guests build a charcuterie box for two.
- $45 per participant.
- The Whiskee Gathering: Sat & Sun, 4:00pm–4:30pm
- Rusty Mill Distillery leads a tasting of four distinct Whiskees—the Darling Downs’ newest spirit.
- $30 per participant; strictly 18+.
- The Pastry Studio: Sun, 2:00pm–2:30pm
- Zest Pastries’ Swiss-trained chef guides guests through the foundations of show-stopping desserts and fresh fruit flans.
- $30 per participant.
Note: Spots are limited for all masterclasses. Add-ons required; ensure you book early to avoid missing out!
Family Fun: Kids Zone & More
From 11:30am–4:00pm both days, the Kids Zone buzzes with complimentary activities, perfect for keeping little ones happy while adults explore. Looking for something extra? Secure a ticket for the special “Little Pizza Chefs” workshop in the Mixing Bowl—tailored for budding cooks.
Event Essentials
- Seating: Limited – a aaaguests are encouraged to bring folding chairs or picnic blankets.
- Food & Drinks: Available for purchase throughout the park.
- Live Entertainment: Experience the festival atmosphere with local musical talent.
- Accessibility: Park offers accessible parking, wheelchair-friendly spaces, and an accessible bathroom (note: outdoor grass surfaces).
- Parking: Ample street parking surrounds Queens Park.
- Portable Toilets: Available onsite.
Whether you’re a dedicated gourmand or love discovering new regional gems, FEASTival promises a weekend full of flavour, fun, and unforgettable culinary experiences!
That’s a Wrap!
Thanks for joining us for another flavour-packed edition of The Trail Mix. We hope you’ve enjoyed meeting this month’s inspiring producers and tastemakers, and that our stories spark a little extra deliciousness in your own food adventures around South East Queensland.
A heartfelt thank you to everyone who shared their stories, passion, and favourite seasonal recipes with us—especially Soph from Tins & Trays and Matt Golinski for their time, insights, and contagious energy.
Make sure you jump onto the Toowoomba Carnival of Flowers website and make those bookings and we’ll see you there!
We love hearing your feedback and ideas, so please keep them coming our way. Until next month, keep exploring, tasting, and supporting our incredible local makers!
From my table to yours,
Karen Hanna Miller
Manager, SEQ Food Trails
