Good Life
The
Swiss Cuisine
Slinging Plates at Barrio
‘Our philosophy at Edelweiss Fine Swiss Food, is to give you and your tastebuds an experience you will not forget,’ says Chef Annina who works closely with local farmers and producers to bring the best regional ingredients to the table. She creates unique Swiss inspired dishes with Australian produce. Swiss food is a medley of the Alps and takes its influences from bordering countries: Italy, France, Germany, Austria and Liechtenstein. ‘We invite you to experience unique Swiss hospitality, enjoying food from regions such as the mountains of Grisons or Zermatt, a grotto in Ticino, a restaurant in Zurich or on the lake of Geneva’, says Annina. Chef Annina ‘Autumn showcases rich hearty delicacies, and the upcoming winter season is a favourite with our customers as we feature our Traditional Swiss Cheese Fondue.’ Edelweiss are also experienced caterers; whether you have a dinner party, birthday celebration or staff dinner, Annina and her dedicated team can create a menu and experience that’s right for you, to make sure your event is a success. The next Edelweiss pop-up dinner is on the 6th of April, in the gorgeous Federal Hall, Jasper Corner. Take your tastebuds to Zurich! Bookings essential. Enquiries please call Annina 0424 378 277 www.edelweiss-food.com.au
LOFT SEAFOOD LUNCH 12-3pm
2 c o u r s e S ET MENU EVERYDAY + a glass of wi ne or b e e r ceviche or
oysters
$35
crisp battered fish AND CHIPS
&
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or
PAN ROASTED tasmanian salmon
Barrio Eatery & Bar are kicking off their new monthly event, Slinging Plates by inviting local restaurateurs, chefs and sommeliers to create affordable dishes at fixed price points for the local community to enjoy. ‘Slinging Plates is all about people hanging out at the bar and having new conversations… We want to create a new kind of evening that engages locals, chefs and winemakers, and becomes a discussion point’, says Barrio Head Chef Francisco Smoje. On the last Tuesday of every month, the menu is designed by a different culinary artist, allowing them the opportunity to work with local producers, and the freedom to create something different from what they’re usually known for. The first event is Tuesday 26 March with Sicilian-born chef Roberto Costanzo, from Nomadic Kitchen, paired with Addley Clarke Wine. Roberto is renowned for his rustic Italian Harissa chicken cooking using seasonal produce from his Byron Bay family farm. And if that’s not enough to lure you out of the house on a Tuesday night, perhaps the prices will: $10 / $20 plates (meat & vegan friendly options) and $10 glass of wine. A la carte menu also available. Could Tuesday be the new Friday? Barrio Eatery & Bar. Tuesday 26 March 6-9pm. No booking necessary. www.barriobyronbay.com.au
A dispatch from a table under a tree
ƖſǕ ŕī !IJĕĪƆ Three Blue Ducks at The Farm is proud to be hosting Surfing Chefs For SurfAid this year on Sunday March 31, after a sold out event in 2018. Kicking off at 6:00pm, guests can enjoy a seated multi-course dinner prepared by some of Australia’s most acclaimed chefs and producers, including Matt Stone, David Lovett, Palisa Anderson, Balter Beer, Brookies Gin, Villa Vodka and McHenry Hohnen Wines - all for a good cause. Proceeds from the event will support improved access to clean water and sanitation, basic healthcare, and nutrition in remote island communities. Tickets are $199 per person inclusive of dinner, entertainment and a bespoke auction to recognise Tom Carroll as Humanitarian of the Year, and can be purchased via Eventbrite. ‘Most of the chefs are surfers’, says Darren Robertson from the Three Blue Ducks at Byron. ‘SurfAid resonates with us, perhaps more than most, we are very proud to be a part of it.’ Tickets: eventbrite.com.au ‘Surfing Chefs for Surfaid Byron Bay’. Sunday 31 March 6pm at Three Blue Ducks, Ewingsdale.
By Vivienne Pearson
I write to you from a table under a tree, complete with dappled sunlight and memories of last night’s dinner. I ate a dish of Harissa chicken with char-grilled vegetables and rice. I cooked the dish myself but all the elements – from the chicken to the pepper – were provided in a ‘pod’. The pods, created by a new venture called Table Under A Tree, are designed for visitors to the region. On holiday, it is sometimes more enticing to eat in than go out and the delivered-to-your-door pods provide everything you need for a meal that not only tastes amazing but which also connects you to hyper-local, high-quality producers of food. As I cooked, I enjoyed thinking about the origins of each element of the dish. The chicken is from Brooklet Springs Farm near Newrybar (and now with their moveable caravans of chickens, also at The Farm). The harissa rub was created by Blue Kitchen Gourmet in Lismore. The macadamia oil is from Tullamoor Macadamias, and the pepper was grown by Picone Exotics, an astounding orchard in Tyagarah that I have been fortunate to visit for a previous Echo story. Most amazingly – the brown jasmine rice was grown in Nimbin Valley – less than 30 km (as the crow flies) from where I live! Georgina Inwood, founder of Table Under A Tree, has developed the recipes to suit all cooking skills and almost all kitchens (don’t you love those holiday houses that can’t muster up a decent sharp knife?!). I haven’t cooked rice outside of my faithful rice-cooker for years but the instructions work perfectly and the resulting rice provides a nutty base to the dish, especially flavourful with the suggestion of mixing the provided herbs through. The chicken was juicy and sweet, and the veggie mix ideal. A lime and tub of plain yogurt were perfect accompaniments. Table Under a Tree have a liquor licence, so your pod delivery can include some locally sourced drinks, as well as simple sweet treats.
- 12pm - 6pm everyday -
$6
LOFT LAger schooner
$6
HOUSE WINE
4 Jonson St Byron Bay
$10
$12
aperol SPRITZ
Margarita
@loftbyronbay
loftbyronbay.com.au
38 The Byron Shire Echo lëſĈIJ ǩǧǽ ǩǧǨǰ
02 6680 9183
Georgina also offers small-group tours to the producers – there are many more than mentioned here – even though these are not usually open to the public. After growing up on a farm, she understands the motivations and hardships of the food producing life. My hubby and I cooked our meal together – a rare event within busy lives – and we honestly felt like we were on holiday. We left it too late in the evening to eat our meal under a tree, so I’m making up for it now, by reminiscing as I write. Table Under a Tree. www.tableunderatree.com.au. North Coast news daily in Echonetdaily www.echo.net.au