Somedays Pizza

A symbol for how Noosa Junction has evolved, Somedays plugged the gap left by an old Pizza Hut, stepping in with woodfired pizza and a line-up of mainly natural wines from Italy and Australia.

Somedays’ pizza dough is a blend of south-west Queensland organic flours, hand-rolled and cold-fermented for 48 hours. Before service, it’s brought up to room temperature then hand-stretched and readied for the woodfired oven, with toppings ranging from Mooloolaba prawns to Noosa Reds tomatoes and Woombye triple-cream brie.

If you’re suffering from order anxiety, you can’t go wrong with the namesake topped with pork and fennel sausage, provolone and shaved fennel. But the most popular order here is an obvious one, the house margherita, to which you can add an orb of locally made burrata, arugula or ribbons of San Danielle prosciutto.

Fresh cocktails such as the blood-orange-gin-spiked Amalfi Sunset with a plate of anchovy tartine makes absolute sense for a street-side afternoon session. But when evening kicks into gear, switch to affordable drops by Aussie favourites such as Ochota Barrels and Jauma, or push the boat out with cult European producers Radikon and Frank Cornelissen.

For dessert there’s cannoli piped with limoncello curd and a classic tiramisu. And if those don’t tempt you into staying later than you intended, a boozy cold-brew affogato and some excellent tunes will.