SAY CHEERS TO THE BRAINS BEHIND OUR RUM AND GIN EXPORTS
TOP CHEFS MEET SOME LOCAL LEGENDS
FAMILY FAVOURITES MEALS FOR EVERY TASTE AND EVERY BUDGET
DISCOVER WHY THE NORTHERN RIVERS IS A FOODIEâ€™S DREAM DESTINATION
1000’S OF PLANT BASED FOODS IN-STORE GLUTEN FREE
ORGANIC FRUIT & VEG
From transitioning to a vegan / plant based lifestyle, supplement support, nutrition guidance, sleep & stress support, acne and skin relief, gut health guidance, immune boosters and more.
Our stores are filled with the best health products available. Certiﬁed organic goods, gluten free options, dips, sauces, cereals, protein supplements, coconut yoghurts and ice creams, tempeh and tofu, meat substitutes, burgers, falafel, nut milks, cruelty free skincare and cosmetics and so much more. COME SEE OUR FRIENDLY STAFF TODAY Open 7 days Page 2
FUNDIES LISMORE - 140 KEEN STREET
Contents 05 Welcome to Northern Rivers Taste 06 Sweet and spicy local sensations 07 Best family-friendly meals 08 Local hot spots you must try 10 Feel good food 11 The best view in Ballina: Lighthouse Beach Cafe 12 Flavours of the world (and recipe) 13 Innovative businesses 14 Dining with a (social) difference 16 Best drinks in town (and recipes) 20 How foodies are minimising their environmental impact 21 All you need to know about going organic 22 Local chefs 23 Matt Kemp recipe 24 Harvest Festival hits the Northern Rivers 27 Directory
Husk Distillerâ€™s success story
Published by: The Northern Star Ltd, Media Centre, Ballina Rd, Goonellabah , NSW 2480 (ABN 43 000 011 174) and printed by The Northern Star, 54 Pioneer Rd, Yandina Qld 4561. Publishers indemnity: Northern Rivers Taste is published by The Northern Star Ltd. Those who make advertising placement and/or supply copy material or editorial submissions undertake to ensure all such materials do not infringe the Trade Practices Act or other laws, regulations or statutes. Further to the above mentioned, these persons agrees to indemnify the publisher and/or its agents against any investigations, claims or judgements.
Flavours of the world
Indulge with Northern Rivers Taste
The Northern Rivers Region is famous for its range of Gourmet Foods. We at Gourmet Byron Bay sourc ce the new and not so famous producers to include in our Hamperss. By buying local we are supporting our local producers and this also ensures that the client ngredients in their hampers. gets the freshest in We are keen to show more businesses what we can do for them as gratuity hampers,“what better way to show your clients how important their customer is by giving them a luxurious Gourmet Byron Bay ou for investing in your business”. hamper to say thank yo and are more than happy to We use only the best local produce p include any branded merchandise such as coffee mugs etc tailored Gourmet Hamper. upon request to create a completely c
9 666 436 0419
“Sheryl has been supplying our ofﬁce with her lovely gift hampers for our clients who have sold or bought a house. All the products are from local suppliers and the clients are just delighted to receive these high quality gift hampers.They are always done up with a lot of love and care which reﬂects Sheryl as a person and the pride she has in her business”. Ray White Byron Bay
com | www.gourmetbyronbay.com email@example.com
THERE truly is no bigger (or better) taste experience than the smorgasbord that is, The Northern Rivers. In the second edition of The Northern Star’s Northern Rivers Taste, we explore everything from the hidden gems that locals love, to new flavours being created right here on our doorstep. We travel from the sprawling hills of the Byron Hinterland to the back streets of Ballina in our quest to deliver you the most delicious foods, finds and flavours of The Northern Rivers. Northern Rivers Taste is more than a guide - it’s your one-stop-shop for everything your heart (and stomach) desires.
SATISFYING RESULTS FROM THE LOCAL FOOD INDUSTRY
Having long been known as an exporter of high-quality food and beverage because of its strengths in agriculture, horticulture and aquaculture, The Northern Rivers contributes approximately $14.3 billion to the NSW economy. With a strong manufacturing sector, that operates across areas including food and a pleasant climate incorporating a biologically diverse environment, the region is well endowed with productive farmland, as recognised by the New South Wales Government. These factors all contribute to producing export quality products such as macadamias and pecans and niche craft beers and spirits (to name only a few). From the pork used by Byron Bay’s Salumi Australia to the barley and wheat in each can of Ballina’s 7 Mile Brewing Co. beer, our produce and products are second to none and solidifies the North Coast as a true foodie destination. LOCAL KNOWLEDGE: Brookies Gin is a popular favourite among locals. PHOTO: CONTRIBUTED
The perfect spot for weddings, conferences or a special celebration. Serving lovely meals, cocktails, live music with amazing views. Walk ins welcome. SandBar Restaurant: Friday & Saturday nights. Sunday Lunch SandBar: 12-5pm Tuesday-Sunday Open Thursday nights for Rib & Wings Specials!
Evans Head – Casino SLSC 1 Captain Cook Dr, Evans Head Ph 6682 4277
FACT: The North Coast contributes over 30 per cent of NSW fruit and nuts by gross value.
The Chile Banditos Pebre Ingredients 4-5 ripe tomatoes 1 ⁄2 cup olive oil 1 ⁄2 bunch diagonally slice shallots 3 chillies (we use habaneros) 1 cup fresh coriander 1 ⁄2 cup white vinegar 3 tablespoons apple cider vinegar 2 tablespoons Chile Banditos “Fury Of The Kraken Flakes” 3-4 cloves crushed garlic 1 teaspoon cumin Juice of 3 limes Juice of 1 lemon Salt and pepper to taste Method Finely chop tomatoes, chillies, coriander and diagonally slice shallots. Add to a large mixing bowl. Add lemon and lime juice, garlic, Kraken Flakes, cumin and mix ingredients well. As you are mixing add the olive oil and apple cider vinegar. Slowly add white vinegar until the liquids completely cover the mixture. Add salt and pepper to taste. Cover and refrigerate for at least 1 hour to chill and marinate. Serve as an entree with fresh, crusty bread.
Deliciousness is in the detail CHILE BANDITOS: Winners 'People's Choice' at 2019 Eat the Street PHOTO: CONTRIBUTED
What originated as a chilli lovers cooking group has since evolved into a multi award-winning catering business under the name Spice Pirate BBQ. With a passion for fire cooking techniques from around the world they have developed a reputation for delicious American-style barbecue, Argentinian Asado, Brazilian Churrasco and more. With their own brand of chilli condiments to back up their talent with the flame the local pirates have set sail in 2019 for their biggest adventure yet. Find them at local events, book them for catering, download their app or join their Facebook group “The Chile Banditos” today to accompany them in their quest to “Sail the Seas of Culinary Supremacy”.
SUNSHINE SUGAR’S SWEET NEW ADDITION
BE IT an extra pinch of salt, a spoonful of sugar, the zest of some lemon or the kick of some Chile Banditos “Fury of the Kraken Flakes”, the smallest additions to your culinary creations can have the biggest impact. Starting their voyage back in early 2015, a group of Lismore locals under the leadership of Aaron “Taco” Hargreaves came together to create The Chile Banditos.
Sunshine Sugar’s Low GI Sugar is made using an innovative process that was developed right here in Australia. This technology applies advanced production methodologies at the sugar milling stage to consistently produce a wholesome sugar. It is made wholesome by retaining the naturally occurring and beneficial antioxidants, just as nature intended. 100 per cent natural, low GI sugar is more slowly digested, absorbed and metabolised – resulting in a lower and slower rise in blood glucose.
A Chef’s Pocket; a project created by Franco and Andres, two Peruvian chefs seeking to promote their food, culture & products in Australia. Taking advantage of the great seafood, seasonal fresh produce & local products of this region, we recreate classic dishes while creating new & exciting ones along the way.
P: 0405 811 433 OR 0452 580 046 E: firstname.lastname@example.org www.achefspocket.com
We have a stall each Sunday at Ballina Farmers Market, a secure spot at Bangalow Designers Market, private catering events & pop ups around the area. Our market menu includes ceviche, pork roll, empanadas & alfajores. We like to vary our menu at pop up events to include something different for our customers.
Family-friendly flavour A GOOD meal has been an important part of cultural heritage and national identity since the dawn of time and has been responsible for bringing families together across generations. The Northern Rivers has an exciting range of family friendly locations that serve great food and deliver even greater service. From bowlos to bistros, taverns to takeaway, there’s something on every menu for every age, every appetite and every budget.
EAST LISMORE BOWLS CLUB - BISTRO ON NIELSON
Lunch 11.30am to 2pm Fri and Sat and Sunday from 12pm. Dinner 5.30pm to 8.30pm Wed to Sat and Sunday until 8pm. Offering great value for money with all their dishes and a range of weekly meal specials, Bistro on Nielson is a must for locals looking for a family feed. Menu highlights: ● Spinach, feta and pumpkin lasagne - $15.95 ● Home-made Thai fish cakes served with a fresh Asian plum and ginger sauce - $12.95
SANDBAR AND RESTAURANT
Bar is open 12pm to 5pm Tues to Wed, 12pm to close Thurs, Fri and Sat (with dinner service between 6pm and 8pm). Bar open Sunday 12pm to 5pm and lunch
12pm to 2pm. From weddings to private functions, a Friday night family meal to a lazy Sunday lunch, Sandbar and Restaurant has it all. Menu highlights: ● Seafood basket - $24.50 ● Sticky date and orange pudding - $9.50
DIG IN: Enjoy ribs and chips for $25 at the Federal Hotel every Saturday. PHOTO: NATHANMARX
SPORTIES RESTAURANT CAFE AT CHERRY STREET SPORTS BALLINA
Sun to Wed 9am to 8:30pm. Thurs to Sat 9am to 9pm. With a menu prepared by an elite team of chefs, Sporties’ menu incorporates an extensive range of Australian modern cuisine ranging from vegetarian salads to their famous range of Nolans steaks. Menu highlights: ● Chilli prawn and calamari salad - $23 ● 300g Nolans scotch fillet with your choice of sides, toppers and sauces- $31
THE BARN STEAKHOUSE - CLYDESDALE HOTEL
THE FEDERAL HOTEL ALSTONVILLE
Mon to Fri 10am to 2pm, Sat 10am to 12pm and Sunday 11.30am to 10pm. Home to a team of passionate chefs, The Federal Hotel utilises the great local fruit, vegetables, seafood and meat in the area to create a range of fresh, delicious dishes. Menu highlights: ● Saturday night ribs and chips $25 ● Sunday night roast and dessert $15
WESTOWER TAVERN BALLINA
Mon to Sat from 6pm. The Barn Steakhouse is home to some of the finest steak meals in the Northern Rivers. With beanbags out on The Lawn and a wide variety of meals available from the menu, this is the perfect family-friendly venue.
Lunch 12pm to 2.30pm and Dinner 5:30pm to 9pm. Their menu includes premium Australian beef underpinned by their own ‘Grazier’ quality assurance scheme. Menu highlights: ● Turkish bread bruschetta $12 ● Graziers rump (Black Angus) 400g $34
EXPERIENCE TRADITIONAL COUNTRY HOSPITALITY AND ATMOSPHERE
The Iconic Federal Hotel, a truly local institution, where friendships grow and the community meet Special Deals 6 days of the week: MONDAY TUESDAY WEDNESDAY THURSDAY SATURDAY SUNDAY
T-BONE with Chips & Salad PASTA & Garlic Bread FISH, Chips & Salad (Grilled, Battered or Crumbed) PARMI Chips & Salad RIBS & Chips (Includes a Schooner of Beer) ROAST & Dessert
$15.00 $19.00 $15.00 $17.00 $25.00 $15.00
77 Main Street Alstonville | Phone 6628 www.thefedhotel.com.au
Every Friday night 7.30 - 10.30pm Sunday lunchtime 12.30 - 3.30pm
0719 Page 7
The region’s best kept secrets NORTHERN Rivers locals know how to keep a secret – especially when it comes to good food. They know where to go for everything from the best coffee to the freshest produce (all of which we will explore across the pages of Northern Rivers Taste). However, there’s a couple of secrets we, as locals, must share and that’s because it just wouldn’t be fair keeping these hotspots to ourselves. For Shaw Coffee is located on the beautiful foreshore in Shaw’s Bay, East Ballina, and was a lucky find for its new Melburnian owners, Anne Reid and Andrew Seoud. After landing in Ballina from Melbourne, a trip to a local supermarket and a drive around town opened their eyes to what the town had to offer. “How come we didn’t know this place existed?” Ms Reid questioned herself - as many do when they stumble upon hidden gems such as For Shaw. With coffee roasted locally by Mark Bullivant,
FOODIE FIND: Byron Bay's The Pass Cafe is tucked away in the trees at 1 Brooke Drive, Byron Bay. PHOTO: THE PASS CAFE
you’re in for a real hit of local flavour. Head out west to 100 Barker St, Casino and you’ll find Zeebras Restaurant and Cafe. With their signature cheesecakes and decadent menu a hit with locals (and Home and Away actors such as Jake Shaw aka “Robbo”) – it is a must try if you’re passing through town.
STOPPING BY BYRON BAY?
Check out the beautiful views (and amazing menu) at The Pass Cafe, located at 1 Brooke Drive.
Nestled among the greenery, and with views overlooking the iconic Pass Beach surf break, it’s one of the best kept secrets of Byron. Fancy a find that will leave your feeling good? Check out the The Hive community garden at the Mid Richmond Neighbourhood Centre in Evans Head. Get involved and enjoy beautiful fresh organic produce and great company and be sure to grab a coffee at Johnny’s Cafe on your way out (more on Page 14).
GLUTEN FREE AND VEGAN OPTIONS DINE IN OR TAKE AWAY FRESH COFFEE • FRESH SMOOTHIES & JUICES • FRESH HEALTHY BREAKFAST & LUNCH MADE FRESH DAILY TRADITIONAL ETHNIC & MEDITERRANEAN FOODS, including FALAFEL, TABOULI, HOMMUS, WRAPS, ROLLS & SALADS, ACAI BOWLS.
SHARE A TRADITIONAL MEZZA PLATER CATERING AVAILABLE
FOR SHAW COFFEE
*offer based on small standard coffee only
DAILY BLACK BOARD SPECIALS AND PLENTY OF PARKING OPEN DAILY 6AM – 2PM • ON THE FORESHORE, SHAWS BAY Page 8
BREAKFAST FROM 6AM, COFFEE, CAKE OR LUNCH UNTIL 2PM
Who is Mark Bullivant? Independent coffee professional Mark Bullivant is one of the Northern Riversâ€™ leading coffee connoisseurs. The altitude and climate of the area is very similar to that of Hawaii, which creates optimal growing conditions for coffee when combined with the rich, volcanic soils of the region. For the past 40 years Mark has been roasting and growing, with his only criteria being flavour.
Pass the plate: the secret to feel good food TRYING to navigate your way around the various dietary needs isn’t as challenging as it once used to be. Be it preferential or for health, religious or culture related reasons, each individual’s diet is as unique as their fingerprint. With a rise in gluten free, vegan, vegetarian and dairy free options (to name a few) on local menus, cafes like Byron Bay’s The Pass are proving there are no limits when it comes to flavour. So what do these different “diets” mean?
GLUTEN FREE (GF)
Gluten is the general name for the proteins found in wheat, rye, barley and triticale, which is essentially a cross between wheat and rye. It acts as a “glue” that keeps foods in a particular shape, and can be found in the most unexpected of things, such as tomato sauce and mustards. Health conditions such as Coeliac disease are a common reason people choose to avoid gluten, although it doesn’t mean they miss out on any fun. The Pass’s parmesan and parsley crusted salmon fillet is gluten free and comes with salad greens
and a lemon and dill dressing as well as some sweet potato wedges.
Veganism eradicates all forms of animal products and by-products from the diet. From red meat to fish, eggs to honey, vegans opt for more plant-based options when it comes to dining in, and dining out. The Pass’s range of vegan smoothies include: Pitaya smoothie: dragon fruit, pineapple, mango and watermelon Peanut butter smoothie: macadamia milk, banana, hemp protein powder They also offer vegan options on their food menu, such as the nourish bowl which is full of salad greens, roast pumpkin, mushrooms, sweet potato, avocado, nuts and a lemon and olive oil dressing.
Like vegans, vegetarians tend to stay away from animal products, particularly meat. Their diet is rich in plant-based foods, like vegetables, fruits, beans, soy, grains, rice and nuts
although some still enjoy fish, chicken, cheese, eggs and other animal by-products. The Pass’s pumpkin and halloumi salad is rich in salad greens, red cabbage, avocado, pear, pine nuts and finished with a balsamic dressing.
Enjoy a bite and savour the sights PICTURE settling in for a cosy morning coffee or hot chocolate in the winter time, overlooking the ocean, when suddenly a whale comes up for air to say hello. This is a distinct possibility at the Lighthouse Beach Cafe in Ballina, which has called its beach-front location home for more than five years. From mid-May to mid-October, diners frequently see whales breaching. “It’s the only place in town where you can eat your breakfast and watch the wildlife play,” cafe owner Karen Sinclair said. Karen runs the business alongside her husband Peter. At the Lighthouse Beach Cafe, locally-sourced ingredients and products come first, with Karen’s family having owned small businesses in the area since 1945. “My father and grandfather were local businessmen and my Dad always used to say ‘buy local and keep it here’ and I have always tried to do that where possible,” Karen said. The cafe’s new winter menu is still in the works, with the finishing touches being supplied by head chef Scott Bennett. Old favourites of burgers, battered fish and chips and the “best salt ’n’ pepper squid in town” will no doubt feature. New winter salads will be introduced, along with various winter warmers such as the special house
INSTAGRAMMER'S DELIGHT: Cosy up for a Sunday morning breakfast at Lighthouse Beach Cafe in Ballina.
made pie, which changes on a regular basis. “It’s been five years now; we have been working to keep our customers coming back with locally produced coffee from Botero in Maclean; we source from local suppliers in the town and region,”
Karen said. New soundproofing was also installed at the cafe in December, which blocks out a lot of ambient noise, making whale watching that much more serene. Bookings can be made by calling 6686 4380.
GREAT PLACE FOR
Ph: 6686 4380 (Ballina Surf Life Saving Club)
65 Lighthouse Parade Ballina
Breakfast 7.30am to 11am Lunch 12:00pm - 2:30pm Cafe open 7 Days a week from 7.30am to 3pm
A little bit of Lebanon... TABOULI SALAD Ingredients 1 cup burghul 1 bunch fresh flat-leaf parsley, roughly chopped 1 bunch mint, leaves chopped 4 green onions, thinly sliced 3 ripe tomatoes, chopped 2 tablespoons extra virgin olive oil 1 lemon, juiced 1 teaspoon ground cumin Method 1. Place burghul into a heat-proof bowl. Pour over 2 cups of boiling water. Allow to stand for 15 minutes. Drain well. 2. Transfer burghul to a large bowl. Add remaining ingredients, and salt and pepper. Toss until well combined and serve. www.taste.com.au
World -class cuisine THE tang of lime in an authentic Mexican pico de gallo; the salty residue from some fresh Japanese sashimi and the rich, red wine warmth after a hearty bowl of Italian spaghetti bolognese – these worldly flavours (and more) can be found right here in the Northern Rivers. A Chef’s Pocket is the self-proclaimed ‘project’ of Franco Reverditto and Andres Soldi – two Peruvian chefs who now call the region home. With a mission to promote their food, culture and products, the pair began with a market stall every Sunday at Ballina Farmers Market before securing a spot at Bangalow Designers Market and have now been privately catering events and pop ups around the area. Taking advantage of the “great
A PERUVIAN PALATE: A Chef's Pocket founders Franco Reverditto and Andres Soldi.
seafood” and produce within the region, the pair recreate fresh, Peruvian food in the Northern Rivers.
ANDREW Seoud at East Ballina’s For Shaw Coffee has brought a touch of his
Lebanese ancestry to Ballina. Having grown up around family-owned restaurants in Melbourne, Mr Seoud has added a touch of his heritage to the menu with traditional hummus, falafels and tabouli, along with other flavours like Vietnamese rolls.
A FAmily FAVOURiTE iN WEST BAlliNA
Delicious meals & good Coffee. Catering for functions & events.
The Family Tavern catering for all types of celebrations and events. Dedicated Children’s area, Sports Bar, Extensive Restaurant Menu.
TAKING BOOKINGS FOR
Open frOm 7am till 4pm, mon - fri, Saturday 7am till 1pm
RestauRant & Café Page 12
100 Barker St, Casino
89-93 Kalinga St, West Ballina
Ph 02 6686 7272 • westowertavern.com.au
BREAKFAST, LUNCH, DINNER
Behind kitchen doors NEXT time you’re dining at one of the region’s most talked about cafes or restaurants, such as Flock Espresso & Eats in Lismore, take note of everything from the tableware to the cutlery, because chances are The Kitchen Shelf supplied it. After more than 20 years supplying kitchenware and tableware to the restaurant and cafe market, Terry McDonnell believed that chefs, restaurant owners and anybody serious about cooking would benefit from having access to products used by the professionals – so along came The Kitchen Shelf. Stocking an extensive range of premium kitchen appliances, utensils, tableware and cooking products, the store’s aim has always been to offer a friendly environment where food service professionals and serious home cooks feel comfortable with the quality of their purchase. We sat down for a chat with Terry to discover what tips and tricks he had to offer.
Q. When it comes to commercial kitchens, what are the three things chefs tend to use most? A. Each chef would have their own three favourite things, however I am sure it would include a good German or Japanese-made chef’s knife. Q. What is the most innovative appliance you’ve seem so far this year? A. It’s a bit too early in the year for 2019 releases but 2018 saw smaller combi ovens like the Kompatto and the Adande refrigerated drawer system that can hold pre-set temperatures more effectively than traditional refrigeration. Q. What are the three essentials every cafe owner must have? A. Patience, tolerance and deep pockets...which explains why I am not a cafe owner. Q. What colour / styles are proving to be a popular choice in crockery at cafes/restaurants around the region? A. Earthy, rustic tones are popular with the emergence of blues and greens, but everyone is adding their styles.
Q. Storage and food safety are imperative to any cafe/restaurant what three products would you recommend a commercial kitchen must have? A. Every commercial kitchen is different in some way to others as they each have their own unique food range and presentation style, however they all need to adhere to principles of hygiene, storage and temperature recording. Effective hygiene practice should include a commercial dishwasher that delivers proper sanitising. Food storage is mostly about good, clean refrigeration and temperature recording is having a system that includes relevant thermometers. Q. What is the most popular product sold at The Kitchen Shelf? A. Victorinox knives. Q. What services does your store provide? A. Being a local family business, we are most proud of the personal service we give to all our customers.
taste The gift of gourmet THEY say actions speak louder than words and with a hamper from Gourmet Byron Bay, there is no better (or tastier) gift on the market. Providing specialised hampers for local businesses as a gift for their clients, individualised hampers can be tailored to your specifications. Using only the best local produce, owners Sheryl and Peter Ryan know where to source the highest quality products. With the Far North Coast having such an extensive range of gourmet foods, Gourmet Byron Bay is constantly on the lookout for new and not-so-well-known producers. “By buying local we are supporting our local producers and this also ensures that the client gets the freshest ingredients in the hampers,” Sheryl said.
the kitchen shelf
the kitchen shelf
74 Keen St Street, Lismore. Ph: 6 Ph 6622 8008 www.thekitchenshelf.com.au
Your Local Supplier of Restaurant Quality Kitchenware & Tableware
Dining with a (social) difference LET’S talk about soul food – the kind that leaves your stomach (and heart) full. The Northern Rivers encompasses a range of tight-knit communities, all with a passion for food and a passion for people. An array of restaurants and cafes are taking it upon themselves to support locals in any way they can. Johnny’s Cafe in Evans Head is a social enterprise run by the Mid Richmond Neighbourhood Centre. All of their profits are given back to the community to support local services, programs and the continuity and development of initiatives throughout the Mid Richmond. Johnny’s Cafe supports a diverse, nurturing environment that promotes equality in the workplace by employing people from all backgrounds and with all skill levels. The menu includes fresh local produce, grown by volunteers at the local Hive Community Garden.
All cafe items are made in house and with breakfast options ranging from $6 to $18, including their fritter stack for $15 - made with Johnny’s corn and sweet potato fritters stacked with bacon, avocado, poached free range egg and grilled cherry tomatoes. Lunch is also available from 11:30am.
SAY ‘CHEERS’ AND SUPPORT LOCAL CHARITY EVENTS
THE team at Evans Head Bowlo and Sandbar and Restaurant are delivering more than delicious food to their community. They will be hosting a Cancer Charity Bowls Day on April 20 priced at $10 entry per person, with the option to enter as a single or in groups of four. Come May 25, this local haunt will host the Cystic Fibrosis Winter Charity Ball with $10 from every ticket sold being donated to charity.
SOUL FOOD: All profits at Johnny’s Cafe go back to supporting the local community. PHOTO: CONTRIBUTED
An initiative of the Mid Richmond Neighbourhood Centre, Johnny’s Cafe operates as your local Social Enterprise, community programs and services.
The north’s top drops
Flavours come and grow in seasons...
FROM brewing to bottling, The Northern Rivers has a reputation for some of the finest refreshments on the market. Rum and gin have been long-time favourites of locals and travellers alike, although it is what goes on behind distillery doors that keeps consumers in high spirits.
FROM the colours of the leaves of the trees, to the changes of the flavours produced by nature – the seasons have an impact on everything around us. The sub-tropical rainforests of the Northern Rivers are home to a wide range of edible native species and botanicals making it nature’s perfect seasonal pantry for businesses such as Cape Byron Distillery. From the native raspberries in the spring to the aspen berries, Davidson plums and ginger yielded in the winter, Cape Byron Distillery know that great flavour grows naturally, which is why they continue to grow as an award-winning Australian favourite.
DISCOVER THE JOURNEY OF GIN AT CAPE BYRON DISTILLERY’S CELLAR DOOR
TAKE yourself on a tour of the senses at Cape Byron Distillery’s Cellar Door. Explore the regenerated rainforest in the Byron Bay Hinterland that grows the botanicals used in each bottle of Brookie’s Gin and learn about the art of distillation back at a guided tour of the distillery. Bring family and friends together for this unique experience and wind down afterwards with a delicious cocktail on the deck for the perfect Friday, Saturday or Sunday afternoon. Bookings via www.capebyrondistillery.com
CHEERS TO THAT: Brookie’s Gin is winning over gin lovers with its fresh flavour.
Premium roasted macadamia & Wattleseed liqueur. A smooth local from Byron Bay. Expect decadent flavours of butterscotch, cacao and coffee.
AvAilAble now www.capebyrondistillery.com | Page 16
is here to shake things uP!
“Drink less, enjoy more”
Hurry in for a taste of Husk’s latest
WITH a vision to create a premium, paddock-to-bottle agricole rum with a unique Australian expression, the Messenger family’s Husk Distillers is now in the eighth year of their journey. Along the way, the team have had to develop new skills and adopt new methods of small-scale cultivation, harvesting and crushing not used in the area before - with the hard work paying off. Made from freshly crushed cane juice, Husk Rum was quietly maturing in oak from the first harvest in 2012 when Paul Messenger decided to take a chance on gin. Ink Gin is now exported to 10 countries with people around the world falling in love with the colour play and soft Australiana taste. With a distillery based on fermentation, distillation and maturation methods not typically used in commercial rum distilleries, the result is a product that has the unique characteristics of our part of the world, our provenance, The Northern Rivers.
EXCITING things are still to come for the brains behind Ink Gin, which recently took out first place in the inaugural Hottest 100 Gin countdown. Having released their new Husk Pure Cane 50 in early April, Husk Virgin Cane Rum will also hit the market in May. Very limited bottles will be available with only 450 bottles of Husk Pure Cane 50 on the market. Limited by nature and the yields of their annual crops, their popular Spiced Bam Bam rum often sells out within 48 hours, so get in quick.
SAY CHEERS: Husk Distillers and their Ink Gin are taking local and international markets by storm. PHOTO: CONTRIBUTED
Spiced Bam Bam rum from Husk Distillers. CONTRIBUTED
Lemon Myrtle Capirinha Ingredients ● 3 lime wedges ● 2 tsp sugar ● 1 lemon myrtle leaf ● Ice ● Husk Distillers Pure Cane Directions Muddle 3 lime wedges and 2 tsp of sugar in a glass until the sugar dissolves. Crush a lemon myrtle leaf and add it to the glass. Fill glass with ice and add 45ml of Pure Cane. Stir well for 30 seconds. CITRUS BLENDS: Lemon Myrtle Capirinha is just the thing to quench your thirst. PHOTO: CONTRIBUTED
Nielson Street, East Lismore Ph: 66215098 | Eastlismorebowlo.com.au
New caterer Dallas Mlakar is cooking up a storm at the East Lismore Bowlo. With a newly revamped and exciting menu, there’s always something delicious for everyone!
- BISTRO HOURS -
Wednesday & Thursday 5.30pm - 8.30pm Friday & Saturday 11.30am - 2pm & 5.30pm - 8.30pm Sunday 12pm - 8pm
- Happy HOUR -
Monday 3pm - 5pm and Friday 4pm- 6pm Wednesday, Thursday and Sunday night Specials
Brookie’s & Bucha Glass Highball/Collins Ingredients 30ml Brookie’s Byron Dry Gin Top with Bucha of Byron Kombucha Method Build in glass over ice and stir Garnish Aniseed myrtle and finger lime MODERN TWIST: Enjoy this Brookie's original. PHOTO: CONTRIBUTED
From the ground up FROM the Tweed to Byron, Ballina to the Clarence Valley, the Richmond Valley to Lismore and out to Kyogle, The Northern Rivers covers a total area of around 10,271 square kilometres - or 1.3 per cent of New South Wales (ABS 2018). Covering nearly 60 per cent of the region is agricultural land, which includes some of the most fertile and productive sugar cane fields in Australia, which supply cane to Sunshine Sugar mills. As the only 100 per cent Australian owned manufacturer of locally grown sugar, Sunshine Sugar prides itself on being an industry that not only supports its growers, but contributes to the health and wealth of local communities. Between 2016 and 2017, the gross value of agricultural production in the Richmond-Tweed region was estimated to be $499 million, or 3 per cent of the total gross value of agricultural production in New South Wales. Another grower making the most of these ideal growing conditions is Husk Distillers. Husk is pioneering an Australian-stye agricole rum, employing innovative methods and paddock-to-bottle seasonal distilling to capture their provenance in each bottle.
SWEET SUCCESS: Sunshine Sugar are planning ahead for the next generation in their environmental actions. PHOTO: SUNSHINE SUGAR
Also important to note is that all organic waste products from the distillery (gin botanicals, spent stillage, bagasse etc.) are either fed back to their cattle or composted and put back onto the property, in a process known as 'full circle distilling'. Rainforest Foods is another local business that has been making the most of the region’s environment and has been committed to producing quality products from Australian rainforest fruits and spices for over two decades. Working with native rainforest trees and shrubs, Rainforest Foods grows and produces world-class, award-winning jams, sauces and macadamia nut
Bonsucro Certified Sustainable
The aim of the Bonsucro Standard is to promote measurable standards in the environmental and social impacts of sugarcane production and primary processing, while recognising the need for economic viability. Furthermore, the NSW sugar industry is committed to maintaining its economic and environmental viability and has driven significant investment to enhance market competitiveness. By working with people and partners with the right knowledge and skills – the local sugar industry is driving continuous improvement and developing alternate income streams, from the farmer right through the milling operation.
Did you know
With its expansive variety of foods, there is no doubt the Northern Rivers is recognised as a foodies mecca – from growers to the table, the diversity is unique.
Taste of Northern Rivers will offer our readers an insight into the local industry, from the cottage growers to the emerging and quickly flourishing brewing and distilling companies.
To be included in the October edition of Northern Rivers Taste Magazine call us on 66 200500
products which are distributed both locally, interstate, and overseas. As a pioneer in the evolving Australian native food industry, Rainforest Foods has always had a passion for conservation and regeneration of the Australian rainforest. Rainforest Foods donates to Rainforest Rescue, and funds the maintenance and extension of their own highly biodiverse rainforest remnant at Tuckombil, helping in the replanting of native rainforest and the conservation of critical Australian rainforest habitat.
IT is common knowledge that water plays a huge part in the agriculture industry, but did you know some of its lesser known uses...such as gin? In every bottle of Brookie’s Byron Dry Gin produced, over 50 per cent of this is water sourced from the Mount Warning springs. Mount Warning Spring Water is filtered by nature through layers of ancient volcanic rock. Its journey to the underground aquifer takes years, making this naturally alkaline water mineral rich with a smooth and sweet taste. Co-Founder and Distiller at Cape Byron Distillery Eddie Brook explained that water used in the production of making spirits is
often de-mineralised, which in essence is stripping back the mineral content of the water. The Mount Warning Spring Water family farm dates back to 1904 when the property was selected by the owners for its rich soil, lush surroundings, and naturally occurring springs. In the 1950s, it became evident that the water source was of extremely high quality, and with the help of an expert water diviner, Mount Warning Spring Water was born. The company is proudly carbon neutral and bottle without the use of chemicals, preserving the natural high quality of the water and reducing their impact on the planet.
Mother nature’s magic GARDEN GOODNESS: Find a great range of organic products at Fundies Wholefoods Lismore.
The rise of veganism in the Northern Rivers Plant-based diet popularity continues to grow
PHOTO: KERRIE WATTS
are chosen carefully with a variety of quality vitamins and supplements on the market. As well as a range of bulk foods, Fundies also stocks pantry staples such as unbleached flours, insecticide free nuts, gluten free pasta, fresh bread delivered daily, organic milk as well as a huge range of plant based dairy free milk.
FUNDIES Wholefood Market is a Lismore institution for those conscious of their health and well being. Although having been a part of the local community since 1983, it is only in recent years that staff say they’ve seen a “huge rise” in the popularity of people looking to eat more plant based and full vegan diets. The range of produce now stocked at Fundies reflects this shift in consumers’ dietary choices, as more and more people get creative in the kitchen. Their plant-based and vegan products are carefully selected, with the store opting for clean, real food ingredients - not just fad offers that are often loaded with unrecognisable ingredients, additives and numbers.
Nestled on the banks of our own private lake, The Barn Steakhouse is the premier restaurant in Casino and home of the ﬁnest steak meals in the Northern Rivers. The fully licensed Steakhouse is open Monday to Saturday nights from 6pm and we welcome you to enquire about our unique function facilities.
Ph – 02 6662 5982
143 Johnston St, Casino NSW 2470 www.clydesdalemotel.com.au
GOOD food grown naturally - in essence, that’s organic. Organic farmers and food producers grow and produce food without using synthetic chemicals such as pesticides and artificial fertilisers, meaning it’s 100 per cent nature’s own. The term ‘organic’ can also cover animal products such as eggs from free range chickens and beef from cows not kept in feed lots. These animals are also not fed any growth-regulating drugs, steroids, hormones or antibiotics although may have been treated with vaccines to prevent disease. Fundies Wholefood Market Lismore has been spreading the message of good, organic food since 1983. The team believe in sourcing the very best Certified Organic fruit and vegetables, in rhythm with the seasons and grown without any chemical pesticides, sprays, growth hormones or fertilizers. They look to source as locally as possible, and stock a range of products including breakfast cereal, snack foods, wholegrains, nuts, skincare and more. With a great range of Shire producers in the store, Fundies are in full support of their local community - from the growers to the buyers. Opting for clean, real food ingredients, products
The faces behind the food SOME of the world’s most talented chefs have found their way into restaurants and cafes around our beautiful region. Here, we introduce six of the North Rivers’ finest faces behind the freshest flavours.
MATT KEMP - OCEAN’S BISTRO, KINGSCLIFF BEACH BOWLS CLUB
Michelin-trained Matt Kemp has recently been appointed the new Executive Chef at Kingscliff Beach Bowls Club’s Ocean’s Bistro. Joining a team of chefs transforming the dining experience into something never seen in a bowling club before, Matt is here to help the club emerge as a food destination in the region. With a strong belief in classic flavours, Matt’s new menu showcases fresh, local produce and seasonal flavours as well as sustainably sourced products – a mix of new and exciting dishes as well as some club classics.
DALLAS MLAKAR - EAST LISMORE BOWLS CLUB
With more than 25 years’ experience in commercial kitchens ranging from restaurants, hotels, clubs, takeaways, cafes and private catering, Dallas Mlakar has pretty much “done it all”. Moving down from the Gold Coast, Dallas has gained a large repertoire of experience in all cuisines ranging from pub grub to high end a la carte meals, and has nurtured a personal love of Asian food which he said influences his cooking and enables him “to create beautiful and tasty meals.”
for birthday and wedding cakes. Their delicious desserts also include the ‘signature brownie’, ‘Paris brest’ and ‘the lemon’ which are a must-try.
TIM AARON AND SCOTT MURRAY - FEDERAL HOTEL, ALSTONVILLE
With a fine dining background and experience across different parts of Australia, Tim Aaron is “very creative”
and passionate about his food. Scott Murray, on the other hand, has an extensive hotel and cafe background and “enjoys new challenges”. These two worlds collide in the kitchen to create great, contemporary pub style food while being able to offer more up market selection as well. A new menu is set to be launched later this month.
JU BUTTERI AND GUI ARAUJO - KINGSCLIFF BEACH BOWLS CLUB
Juliana ‘Ju’ Butteri has cooked for the likes of Martha Stewart, Oprah Winfrey and the Obamas in New York while her husband, Gui Araujo, has worked as a pastry chef under Michelin Star chefs as well. Offering a point of difference, the pair have started to delve supplying orders
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This publication reproduces materials and content supplied by RP Data Pty Ltd trading as CoreLogic Asia Paciﬁc (CoreLogic) (CoreLogic Data). © Copyright 2018. CoreLogic and its licensors are the sole and exclusive owners of all rights, title and interest (including intellectual property rights) subsisting in the CoreLogic Date contained in this publication. All rights reserved 2018. This report is based on print advertisements for the 12 months to August 2018 for surrounding prostcodes. While coreLogic uses commercially reasonable efforts to ensure the CoreLogic Data is current, CoreLogic does not warrant the accuracy, currency or completeness of the CoreLogic Data and to the full extent permited by law excludes all loss or damage howsoever arising (including through negligence) inconnection with the CoreLogic Data.
KEMP COMES TO KINGSCLIFF: Matt Kemp is working wonders with the menu at Kingscliff Beach Bowls Club.
PHOTO: TWEED COAST PHOTOGRAPHY
Matt Kemp’s spaghetti and meatballs INGREDIENTS
Meatballs 3kg lamb mince 1kg veal mince 800g onion brunoise 80g garlic – crushed 1 bch flat leaf parsley – chopped finely 1 bch mint - fine chopped 1 bch fresh oregano – fine chopped 1 tbsp chilli flakes 4 tbsp ground cumin 60g fresh breadcrumbs Seasoning to taste Tomato sauce 1kg onion diced fine 40g garlic – diced 200mls olive oil 200g tomato paste 200mls red wine vinegar 2 x 2.4kg tins chopped tomatoes (best quality) 100g castor sugar 10g cooking salt
For the tomato sauce Sweat onion and garlic in olive oil with ½ the salt. Cook until sweet and translucent. Add tomato paste and cook out for 5-10 minutes. Add red wine vinegar and cook until reduced. Add tinned tomatoes, castor sugar. Bring to the boil and lower to a simmer. Cook until the sauce has thickened, about 45 – 60 minutes. Method for the meatballs Cook onion and garlic in canola oil until lightly caramelised, set aside and cool. Place meats, onion mix, herbs, breadcrumbs and seasoning into a large mixing bowl. Mix well and fry a tester in frying pan. Correct seasoning if needed. Roll mix into 80g balls. Be sure to use lightly oiled hands.
Place onto lightly oiled gastro trays with space in between. Heat up a frying pan, add a small amount of olive oil and quickly fry the meatballs to seal them, place back into your cooking trays. Continue until all meatballs are sealed. Cover 3⁄4 with hot tomato sauce. Bake in oven (covered) at 180C for 20 minutes. Remove one piece cut open to check that they are cooked, if not cook longer and check. When cooked remove and keep warm while you cook your favourite pasta.
To serve Once your pasta is cooked, drain well. Toss with olive oil and sea salt. Dress on individual plate or on large serving platters. Grab a block of best quality parmesan and cover the whole dish in finely grated parmesan. For an extra finish fry some breadcrumbs in olive oil with a sprinkling of chilli and toss them on top too. “Now sit down, put on a large napkin and dig in.” - Matt Kemp.
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EnquiriEs: Ph: 0411 264 584 Email: debbie@gatewayﬁnefoods.com.au | Web: www.gatewayﬁnefoods.com.au 6967773aa
Northern Rivers Food Harvest Festival’s new media partnership
Northern Rivers Food member The Spotted Pig.
WITH promises to be the biggest and best Northern Rivers Food Harvest Festival, this year also welcomes The Northern Star as a major media partner for the event. Running for 12 days, from Wednesday, April 24 to Sunday, May 5, the event aims to showcase the Northern Rivers as a special food destination. “The Northern Rivers Food Harvest Festival is all about showcasing our amazing growers, food and drinks producers, chefs and restaurants,” Northern Rivers Food executive officer Allison Henry said. As Northern Rivers Food Harvest Festival enters its fourth year, the buzz has well and truly begun among local and interstate foodies. “The Harvest Autumn Fair is a brand-new addition this year, and is an incredible fusion of fabulous food festival meets a country fair to celebrate our region’s Harvest,” said NRF chairwoman Pam Brook. “It will be a day all about food and farming, with
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the region’s finest chefs and farmers joining forces to create a feast to remember. Delicious food, all the fun of a country fair and entertainment done with that creative edge Northern Rivers does so well. It’s a day for foodies, family and friends.” Fast becoming one of the most distinctive ‘food bowls’ of Australia, the Northern Rivers is gaining a delicious reputation and is continuing to yield millions of tourists each year. “Its reputation for clean, green, tasty produce can only be enhanced by initiatives such as this which will showcase what’s already great about the region and give visitors a taste of what’s already here and what’s to become,” The Northern Star editor David Kirkpatrick said. With events and cuisine available for all ages and all tastes, the Northern Rivers Food Harvest Festival has something for everyone.
THE ATTITUDE ISSUE OF STYLE IS OUT NOW TO BE PART OF THE NEXT ISSUE COMING OUT 25TH APRIL CALL HEATHER OR EVAN ON 66200500 TO BOOK YOUR SPACE Pick up your FREE copy of STYLE from numerous distribution points throughout the North Coast plus cafés, restaurants, hairdressers, spas, fashion retail stores plus heaps more.
FLIPBOOK IS NOW ONLINE http://www.northernstar.com.au/digital-edition/style/
WHAT’S ON... WHEN (AND WHERE)
Highlights of the 2019 Harvest Festival include:
From paddock to plate, from seed to flower CONNECTING people with real food on real farms that’s what the Northern Rivers Food Harvest Festival is all about. From Wednesday April 24 to Sunday May 5, locals and visitors to the region have an opportunity to sample fresh and beautifully prepared food by renowned local chefs, hear how it is grown and pay homage to the region’s much loved local food producers.
The 12 day celebration includes an opening event at the soon-to-be opened Husk Distillers in North Tumbulgum, the inaugural Harvest Autumn Fair at the North Byron Parklands and the return of the Harvest Trail. Northern Rivers Food members will be showcasing a series of local food tours, dinners and food experiences between these events.
Opening event Husk Distillers At North Tumbulgum Wednesday April 24, 2019 Farms & Foodies Bus Tour Friday April 26, 2019 Northern Rivers Food Harvest Autumn Fair North Byron Parklands Saturday April 27, 2019 Breweries & Distilleries Bus Tour Sunday April 28, 2019 Fundamentals Of Cheese-Making With Kat Harvey Ballina Byron Islander Resort and Conference Centre Tuesday April 30, 2019 Slinging Plates Dinner With Andres And Franco Barrio Byron Bay Tuesday April 30, 2019 The Spotted Pig’s Year Of The Pig Pop Up Dinner Friday May 3, 2019 Brookfarm Long Table Orchard Breakfast Saturday May 4, 2019 Bhavana Organic Farm and Cooking School’s Cooking Class Saturday May 4, 2019 Harvest Festval Luncheon Taverna Kingscliff Saturday May 4, 2019 Open Table Cooking School’s Moroccan Banquet Cooking Class Sunday May 5, 2019 Harvest Festval Luncheon Bombay Cricketers Club, Salt Village, Kingscliff Sunday May 5, 2019 Harvest Market Day At Mavis’s Kitchen Sunday May 5, 2019 Northern Rivers Food Harvest Trail Across The Entire Northern Rivers Saturday May 4 and Sunday May 5, 2019
Local foodies joining forces How Northern Rivers Food is feeding the soul NORTHERN Rivers Food is a not-for-profit group of more than 180 producers from the paddock to the plate who grow and make it all here in the Northern Rivers. “We support our farmers and producers to help them connect, learn and grow sustainably in our region,” Executive Officer Allison Henry said. To become a member of Northern Rivers Food, the business must conduct a food business primarily located within the Northern Rivers Region - to ensure the focus is on locals. The goods and/or services produced by members must also be primarily created within the Northern Rivers region, using local produce where possible. Members also must have a commitment to using labour from the region for its operations.
“We have some terrific innovative food and beverage businesses in the region, and we know that collaboration amongst these businesses is the best foundation for sustainability and growth into the future,” Allison explained. Northern Rivers Food promotes its members, their brands and products to the local food industry and the broader foodie community, and runs regular events, workshops and networking opportunities to help connect and grow the dynamic local food industry.
CURRENT MEMBERS INCLUDE:
● 100 Mile Table ● All The Best Fine Foods ● Australian Macadamia Society ● Australia’s Manuka Honey ● Ballina RSL Club ● Barefoot Farm Byron Hinterland ● Barrio Byron Bay ● Bhavana Cooking School ● Brookfarm Pty Ltd
● Byron Bay Cacao ● Byron Bay Chocolate Company ● Byron Bay Coffee Company ● Byron Bay Cookie Company ● Cape Byron Distillery ● Duck Creek Macadamias ● Harvest Newrybar ● Hemp Foods Australia ● Husk Distillers ● La Finca Booyong ● Mount Warning Spring Water ● NCMC Foods Pty Ltd ● Nimbin Valley Dairy ● Nimbin Valley Pecans Rice
● Northern Co-Operative Meat Company Ltd ● NSW Business Chamber ● Rainforest Foods ● Salumi Australia ● Stone & Wood Brewing Co ● Teven Valley Farm ● The Australian Native Bee Company ● The Bucha Of Byron ● The Farm Byron Bay ● The Spotted Pig Pty Ltd ● Wild Terania Farm ● Zentvelds Coffee
100% PREMIUM AUSTRALIAN MACADAMIAS PROUDLY SUPPORTING LOCAL FARMERS Locally sourced from the Byron Bay hinterland our premium macadamias are 100% Australian, gluten free, contain nothing artificial and are packed with healthy monounsaturated fats. The good fats! Available in a range of styles to help you prepare the perfect dish naturally.
Speak to Liz & Paul Hudson today P: (02) 6687 2140 E: email@example.com www.waliznuts.com ! " + Page 26
Northern Rivers FOR SHAW COFFEE Ph: 0424173116
A CHEFS POCKET Ph: 0405811433 Achefspocket.com BALLINA BOWLING CLUB Ph: 66862811 Cherrystreet.com.au CAPE BYRON DISTILLERY Ph: 66847961 Capebyrondistillery.com
FUNDIES Ph: 66222199 Fundies.com.au GATEWAY FINE FOODS Ph: 0411264584 gatewayfinefoods.com.au GOURMET BYRON BAY Ph: 0419666436 Gourmetbyronbay.com
CHILE BANDITOS Ph: 0424691937 CLYDESDALE MOTEL & STEAKHOUSE Ph: 66625982 Clydesdalemotel.com.au EAST LISMORE BOWLING CLUB Ph: 66215098 Eastlismorebolwo.com.au EVANS HEAD BOWLING CLUB Ph: 66824855 Evansheadbowls.com.au FEDERAL HOTEL Ph: 66280719 Thefedhotel.com.au
HUSK DISTILLERS Ph: 0406063040 Huskdistillers.com KINGSCLIFF BEACH BOWLS CLUB Ph: 66741404 Kbbc.com.au LIGHTHOUSE BEACH CAFÉ Ph: 66864380 Lighthousebeachcafe.com.au MID RICHMOND NEIGHBOURHOOD CENTRE Ph: 66824334 Mrnc.com.au
MULLUMBIMBY FARMERS MARKETS Ph: 66771345 mullumfarmersmarkets.org.au RAINFOREST FOODS PTY LTD Ph: 66808199 Rainforestfoods.com.au
SALUMI AUSTRALIA Ph: 66805030 salumi.com.au SEVEN MILE BREWING CO Ph: 0421841373 Sevenmilebrewing.com.au SUNSHINE SUGAR Ph: 66400400 Sunshinesugar.com.au
WESTOWER TAVERN Ph: 66867272 Westowertavern.com.au
THE KITCHEN SHELF Ph: 66228008 Thekitchenshelf.com.au
ZEEBRAS RESTAURANT & CAFÉ Ph: 66627164
THE PASS CAFÉ Ph: 66808028 Thepasscafe.com.au
CONTACT US... Writers: Chyna Hayden and Harrison Astbury Design: Marlize Duggan Business Manager: Heather Williams Advertising Manager: Evan Crandon Enquires: 02 66200500.
WALIZ NUTS Ph: 6687 2140 waliznuts.com
The NorTherN rivers Food 2019
grab a copy of this feature from The Northern star wednesday 24 april edition
showcasiNg The Food aNd Flavours oF The regioN
Transforming the dining experience Images: Tweed Coast Photography + Marcela Meyer Photography