Perched proudly on top of the Blackall Range sits 114-year-old dining institution, Mapleton Public House. This pink, classic Queenslander pub is the beating heart of the hinterland town of Mapleton, surrounded by the vibrant springtime purple blossoms of jacaranda trees. From the airy veranda, you can soak in far-reaching views of the Sunshine Coast hinterland, even spotting the iconic Mount Coolum and sea-side horizon in the distance.
Owned and run by a passionate farmer and chef combo, Mapleton Public House is all about wholesome, tasty, nutritious food, sourced fresh from its very own “The Falls Farm”, just a few kilometres down the road.
“The lettuce squeaks. The carrots crunch. It’s picked here at Falls Farm and an hour later, it’s on your plate. It’s pretty amazing and we’re very proud of that.”
- Cameron Matthews, Executive Chef and Partner, Mapleton Public House
Serving up farm to fork freshness
Owner of Falls Farm and Mapleton Public House, Jessica Huddart at The Falls Farm, Mapleton
The secret ingredient here isn’t so secret. Mapleton Public House’s connection to the land and its menu is the key ingredient that makes it unique to Queensland’s Sunshine Pantry. The menu is all about the seasons and is guided by The Falls Farm’s very own garden, which is only a short three kilometre hop away.
So, what’s on the menu? This pub has embraced its country heartland and heritage. Owners, Ben Johnston, Jessica Huddart (publiqueen) and Executive Chef, Cameron Matthews, continue to re-define traditional pub dishes to what they call “new classics” with a focus on elevated local freshness.
Depending on the season, you can feast on honey glazed charred beets; seasonal seafood chowder; juicy red wine braised beef cheek and a pop of colour thanks to bright orange Nasturtium, an edible flower.
And being a pub, of course it has a great selection of drinks. Take your pick from edgy cocktails made with locally distilled spirits, a unique selection of boutique Australian wines, and a stellar line-up of 18 icy-cold taps celebrating local microbreweries.
Sustainably connected from land to plate
Mapleton Public House
The essence of Mapleton Public House’s DNA is bringing great food to everybody. Being a regenerative business, this comes through in the fabric of their everyday life, including their ‘closed loop system approach’ to farming and cooking.
From veggie tips, to stems and roots, they creatively use all the bits that other chefs might not. They transform this into their ‘Waste Paste’, (a bit like a vegetable houmous), which is perfect to load onto their signature fermented potato bread. What’s more, anything traditionally discarded from the pub goes right back to the farm in the form of compost, closing the loop.
Executive Chef, Cameron Matthews and Owner, Jess Huddart at The Falls Farm, Mapleton
The Mapleton Public House is a truly down to earth collaboration between exceptional chefs and dedicated regenerative farmers in Queensland’s Sunshine Pantry – and one that you must add to your bucket list of foodie hotspots. We recommend booking a veranda table for the stunning views out across the rolling countryside.
