|
T H E
|
G O O D
L I F E
F O O D
|
W I N E
|
T R A V E L
Strip-away your culinary inhibitions with Real Nude Food lessons Real Nude Food by Charlotte Wild is a new business based in Brunswick Heads. Folks may remember Charlotte from Let Them Eat Cake in Byron creating interesting cakes for 10 years in the Shire. Charlotte
is back into it and will be running cooking classes, catering events/festivals and supplying gluten-free and sugar-free party cakes. ‘My real passion is feeding and teaching people about healthy food, espous-
ing the same principles as my food heroes, chef Pete Evans and I Quit Sugar Sarah Wilson, that is preparing refined-sugar-free, glutenfree, fermented and slowcooked foods, nourishing traditional foods and super-
foods. Hence my business is called Real Nude Food,’ said Charlotte . Two-hour cooking class $75. Dates: Saturday 10 January 10am–12 noon and Sunday 17 January 10am–12
noon in Brunswick Heads with chatting and eating afterwards. To book call: 0403 677 684 or email: info@eatcake.net.au. Bookings and enquiries on 0403 677 684.
h t plate Duck Confit, Five Spices and Shiraz Sauce
GLQLQJ
URRPV
Bangalow Hotel Open 7 days Lunch: 12 – 3pm Dinner 5.30 – 9pm All day bistro menu
6687 1144
BYRON BAY
operate Christmas Eve and New Years
Method In oven at 220°C, roast the duck bones until golden then add all ingredients (except the wine and cognac); keep roasting until dark and caramelised.
Bangalow Dining Rooms
%DQJDORZ
on Thursdays. Byron Farmers Market will Eve for these two weeks only. Confit of Duck Leg, La Table Restaurant – Mullumbimby
Head Chef – Bruno Pouget Place all in a pot, deglaze (this lifts all the good stuff stuck on the pan) and clean the tray on heat with wine and water, add into pot and
Enjoy our balcony restaurant, intimate dining room and generous bistro food in the pub. With reasonable prices our menu reflects the wonderful local and fresh produce of the region. SMH GOOD PUB Large groups welcome. FOOD GUIDE We also offer off-site catering. 2013 AND 2014 www.bangalowdining.com
Cafe Oska 1 Carlyle St, Byron Bay Mon–Sat 8am–4pm From December Wed–Sat 6.30pm–10pm 0416 887 884 www.cafeoska.com
Happy Chilli Garden Open 7 days 12pm till late Byron St (opp Aldi) Byron Bay P 6680 9191 F 6676 4869 M 0403 516793 happychilligarden@hotmail.com
North Coast news daily: www.echonetdaily.net.au
WED 24TH & WED 31ST DEC All other days it is business Thursdays aV usual. There is no changes to Bangalow Saturday mornings. Get the freshest food straight from the people who grow it.
BYRON BAY every thursday 8 - 11am butler st reserve
every saturday BANGALOW 8 - 11am behind bangalow hotel Byron Farmers Market
Find this recipe and more Good Life stories online at www.echo.net.au/goodlife
St Elmo Dining Room & Bar Mon-Sat: 4pm til late. Sun: 4pm til 10pm. Cnr Fletcher St and Lawson Lane, Byron Bay 6680 7426
Italian at the Pacific provides a bustling atmospheric restaurant, dishing up contemporary inspired Italian cuisine and some of Byron’s finest cocktails and wines.
Exotic World Cuisine African and Caribbean Specialities Join us for a flavoursome journey in Byron Bay. Dishes you should try: Fish Kreol, African and Jamaican Goat Curries, Vegetarian curries.
Hong Kong chef specialising in Chinese and Malay foods Special $10 Menu - Changes Daily -Includes soft drink or water Creamy Garlic Prawns with Rice Green / Red Curry Chicken Wings with Rice BYO Dine In / Takeaway / Home Delivery Available
@ByronFarmMarket
NETDAILY
St Elmo is a place where you can enjoy great company, first-class food, sophisticated cocktails and an extensive wine list. St Elmo is plating up modern Spanish cuisine to be enjoyed amongst friends and family. Our menus change regularly and feature daily specials.
www.stelmodining.com
Traditional Thai
Italian at the Pacific Open for Dinner & Cocktails 7 days from 6pm till late Next to the Beach Hotel Bay Street 6680 7055 italianatthepacific.com.au
fill with cold water to cover the bones. Place on a really slow burner for 6–12 hours. Strain and reduce till rich and glazed. Add cognac, correcting flavours (maybe a bit of Balsamic vinegar!). When you’ve tried cooking this dish, compare it with the real thing at La Table Restaurant. Bruno Pouget is head chef and the owner of this French bistro and cafe situated at 72a Burringbar St, Mullumbimby. Enquiries on 6684 2227 or email: contact@latable. com.au.
Dinner every evening 5.30-9.30pm
Here the curry pastes are freshly pounded to leave your palate dumbfounded.
5/2 Fletcher St, Byron Bay 6685 5151
Here the ambrosial meals are cooked to order and the scrumptious cocktails and mocktails thrust you into a land of wonderful tales.
Hog’s Breath Cafe
Hog’s Breath Cafe’s menu just got better with some mouth-watering new steaks, salad, pasta and an abundance of delicious dessert selections. As usual, the diverse menu also offers chicken, seafood, snacks, burgers, ribs, kid’s meals, a range of Lite Options, plus their famous Prime Rib Steak – slow cooked for up to 18 hours for maximum flavour and tenderness. Kids eat free Mon – Wed nights and you can grab lunch for just $9.90, so there’s something to please the whole family.
Open 7 Days, 11.30am-2.30pm Dinner from 5.30pm 9/4 Jonson St, Byron Bay 6685 5320 www.hogsbreath.com.au
O-Sushi Coolangatta The Strand, Marine Pde Dr 07 5536 5455 Byron Bay Woolies Plaza, Jonson St 02 6685 7103 Broadbeach The Oracle, 12 Charles Ave 07 5570 2166 www.osushi.com.au
BYRON BAY CONTINUED
BANGALOW
Ingredients for duck sauce Remaining duck carcass Onions – 150gm Carrots – 150gm
As Christmas Day & New Years Day fall
Garlic – 1 bulb Celery – 50gm Leek – 50gm Bay leaves – 2 Thyme – 1 branch Rosemary – 1 branch Tomatoes – 5 Honey – 50gm Black pepper – 20gm Juniper – 6 Clove – 8 Star anise – 8 Coriander – 20gm Cinnamon stick – 2 Red wine (Shiraz) – 500ml Cognac (brandy) – 50ml
Preparing duck Whole ducks – 4 Salt – 420gm Sugar – 65gm Duck fat – 2kg Using knife, take legs and breasts off whole duck (breasts can be used for something else). Mix salt and sugar, spread over legs like seasoning (maybe not all the mix!). Refrigerate for a few hours. Put on a baking tray or in a pot, cover with duck fat, cover with lid or foil. Place in oven for 12 hours at 90°C.
CHRISTMAS TRADING
Holiday opening hours: Open every day except Christmas Day Outdoor dining area. Easy parking. Eat in or T/A, licensed, open 7 days a week. An award winning Japanese fusion cuisine bringing you the best sushi.
The Byron Shire Echo December 16, 2014 31