Easy summer recipes galore ◆
Getting back to our roots in the region ◆
Supporting farmers, growers and distillers ◆
Contents 03 Where to find the best pub feed in the region 04 Vegan doesn’t mean boring 05 French toast in a pie maker recipe 06 Famous chocolate made locally 07 Chilli sauce-infused noodle recipe 08 Where to find authentic Asian groceries 09 Sweet-treats-in-the-pie-maker recipe 10 The number one chocolate shop in Mullumbimby 11 Summer barbecuing 12 Join the gourmet street food movement 13 Supporting farmers in the region 14 Why bakeries are trendy 15 Husk Distillery’s summer plans
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Getting back to our roots THE Northern Rivers is well-known nationwide as being rich in culture and as being a foodies’ paradise. In this edition, we’ll explore some underrated gems, some places to get your sweet tooth satiated, and some venues to hit on the open road - stripped back, and simple. Every country town needs a good pub and a good bakery, and Northern Rivers towns have those in spades. Known for local hospitality, good value and unpretentious dining, pubs and bakeries are making a comeback as foodies seek to save a dollar and avoid the lines. Similarly, food trucks are as popular as ever and are a family favourite at market stalls and other locations throughout the region. Northern Rivers Taste is a blueprint for exploring our region - whether you’re a local or visiting. Page 2
Deliciousness from the Salty Turtle. PHOTO: THE SALTY TURTLE.
The local industry in numbers Our region is diverse. From west of Lismore you’ve got dairy and cattle farms, as well as Norco having been in the area for more than 100 years. East of Lismore you’ve got macadamia farms and green pastures, with some trendy distilleries, craft breweries and food options in the Byron Shire. Littered between are numerous pubs, bakeries, cafes and bars that make this region a foodies’
one-stop shop. Overall, the Northern Rivers contributes an approximate $17 billion to the NSW economy, and contributes more than 30 per cent of the state’s fruit and nuts by gross value. For 250,000-odd residents, that’s pretty good. It’s an exciting time to be a visitor or resident of the Northern Rivers, and with drought conditions making it tough on some industries, let’s explore and contribute to the local economy.
Bowlos, pubs and golf clubs are back in vogue THE humble bowling club, pub and the golf club, are back in vogue, as people favour great value and unpretentious dining. If you’re visiting the Northern Rivers, or maybe you’re just exploring for the day, you may want to hit up these spots for a schooner and lunch or dinner. Westower Tavern If you’re driving up or down from the coast, the first port of call might be Ballina, and Westower Tavern is ideally positioned for an easy rest stop before hitting the road again. Located on Kalinga St, just a couple minutes from the highway, Westower has been a favourite for locals and visitors for many years. It has your usual pub fare, as well as a range of wood-fired pizzas. To keep the hip pocket happy, the Tavern also does a selection of $4.50 schooners all day, every day. Every Saturday there is also live music and Monday night represents Taco and Trivia night - a perfect way to fill the stomach, and get to know the Ballina community. South Lismore Bowlo Peppers Kitchen at South Lismore Bowling Club opened in March this year and quickly established a
reputation for affordable, tasty, quality meals. Peppers is open for lunch and dinner Wednesday to Saturday and lunch on Sunday. In addition to the normal menu, Peppers offers $12 lunch specials and recently introduced a $7.90 budget lunch menu for seniors and members. Chef Val prides herself on the standard of her ingredients and makes her delicious sauces from scratch. South Lismore Bowling Club is a family friendly club and is a popular venue for functions and parties. Its top class greens are available for barefoot bowls by prior arrangement. There is also a conference/training room available for hire. Social membership is only $10 per year and the club regularly has live bands in addition to family entertainment such as family fun nights and family fun days with jumping castles and face painting. Casino Golf Club If visiting the western part of the Northern Rivers, what better way to stretch the legs, and the arm, with a beer and a round of golf? Its bistro is open every day, closing at either 8pm
or 8.30pm, and on offer is the usual range of pub fare and sweet treats at reasonable prices. For larger groups, the team can also accommodate functions upwards of 20 people, with canapes and food and beverage packages on offer. The club’s 18-hole course is renowned for the motto “Play with nature” and ensures that your time spent on the fairway will be challenging, yet relaxing and enjoyable.
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Delicious, healthy and better for the planet food and deli-type items such as artisan, handmade nut cheeses. Going one further, Yummify also aims to use reusable packaging, take away containers, with the goal of zero waste, on top of organic, locally-sourced delicious eats. “I think what sets us up as different is we will have a partnership with Hempire, so we will operate as a fermentery,” Arianne said. “We both believe in the medicinal importance of food and drinks, and will be working to enhance our customers’ overall health with microbiomic products and micro-doses of hemp in most things. “I use hemp in my sauces, milks, bread and more, as well as many medicinal mushrooms; we plan to use local weeds and of course locally-sourced organic produce from the Hungry Earth team, and other local growers.” To go with its presence at farmers market and to complement its delivery business, Yummify is also opening its first cafe in November, which will be situated in Byron Arts and Industrial Estate, inside the martial arts building, The Academy.
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89-93 Kalinga St, West Ballina
In The Academy 12/74 Centennial Circuit Byron Bay NSW 2481, Australia
Ph 02 6686 7272 • westowertavern.com.au
YUMMIFY: Vegan cheese trio from Yummify in Byron and a burger. PHOTO: CONTRIBUTED
VEGANISM doesn’t mean you’re boring. There, we said it. There are many reasons to go vegan, and one of the main misconceptions is that by going vegan you have to sacrifice your tastebuds for the greater good. However, there are restaurants and organisations out there changing that misconception; Yummify in the Byron Bay area is one of them. Yummify is an out of the box vegan business, serving vibrant, nutrient-dense and delicious plant-based meals to the area and beyond. “We believe that choosing a plant-based diet is one of the best things we can do for the planet's future in the face of over consumption, waste and destructive practices around food,” owner Arianne Schreiber said. “Just to add, though, we might be screaming health – and we are – but we also know how to present flavourful and decadent meals, while keeping the prices reasonable, too.” Yummify currently operates a weekly home delivery service, with a new menu item each week; the business also appears at the Mullumbimby Farmers Market every Friday, with on-the-go finger
Pie maker condensed milk french toast THIS one is an easy comfort food recipe that can be completed in 20 minutes
Directions Preheat a pie maker. Use a 6.5cm pastry cutter to cut a disc from each slice of brioche. Whisk together the eggs, condensed milk and vanilla in a shallow bowl until evenly combined.
Soak half the brioche discs in the egg mixture for 1 minute each side. Lift out 1 at a time, letting excess mixture run back into the bowl. Place 2 pieces in each hole of the pie maker. Close lid and cook for 4 minutes or until golden and the egg has set.
Repeat with remaining brioche discs and egg mixture. Place french toast on a serving platter. Drizzle over maple syrup and serve with ice-cream, if using. Recipe courtesy of taste.com.au
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Ingredients ● 16 slices brioche fruit toast ● 4 eggs ● 125ml (1⁄2 cup) sweetened condensed milk (see note) ● 1 teaspoon vanilla extract ● Maple syrup, to serve (optional) ● Ice-cream, to serve (optional)
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BYRON Bay has a certain name cachet these days, but that hasn’t stopped David O’Connor from Byron Bay Chocolate Company looking out for locals first. Founded in 1985, David’s company is still a family affair, employing his son and daughters to manufacture artisanal chocolate that is found in stores all throughout the eastern seaboard and beyond. “We’re one of the only food companies with Byron Bay in the name that still manufactures in Byron Bay,” David said. “We have some of the best chocolate in the country - a few might match it, but none surpass it. “Once people try out my product, they all agree it’s as good as you can get.” Forever the salesman, David has relied on his own gift of the gab to showcase his chocolate at food and wine conventions throughout the country, rather than relying on a flashy salesperson. All chocolate uses locally sourced ingredients and Australian-made packaging where possible, and focuses on doing deals with independently run stores. Think, IGA, Ritchies, Farmer Charlies in Lismore, various service stations and Foodworks throughout the Northern Rivers and beyond. The focus with Byron Bay Chocolate Company is on chocolate infused with nuts, berries and more to add a certain zest to the much-loved snack. “We do upwards of 50 (product) lines, from bulk packs down to small retail packs,” David said. Those product lines use locally-sourced macadamias, peanuts, almonds, ginger, coffee beans and fruit. That down-to-earth chocolate manufacturing ethos has resonated with locals, as well as some celebrities. When Boy George visited the region, he snapped a photo of his Byron chocolate haul and gave it the thumbs up on his Instagram. “I’ve enjoyed coming to work everyday to keep the company pushing along,” David said. “We’re just a very strong family company that’s going from strength to strength. “We appreciate the support we’ve had from the Northern Rivers customers who keep coming back and telling us how good our chocolate is.” TASTY TREAT: Byron Bay Chocolate Co founder David O'Connor said the company had a range of 40 different flavours and delivered right across the eastern seaboard of Australia. PHOTO: MARC STAPELBERG
Beef noodle stir-fry Ingredients ● 250g beef steak ● 450g hokkien noodles ● 1 large carrot, sliced on the diagonal ● 1 small head broccoli, cut into florets ● 6 mushrooms, sliced ● 4 green onions, sliced on the diagonal ● 1 red capsicum, cut in thin strips ● 1 tin baby corn, drained ● 2 tablespoons vegetable oil ● 1 teaspoon sesame oil ● Quarter cup finely chopped onion ● 3 cloves garlic, finely chopped ● 1 tablespoon ginger, cut in fine slivers ● 1 fresh red chilli, thinly sliced (optional) ● Half cup Byron Bay Chilli Co’s Fiery Coconut Chilli Sauce ● 2⁄3 cup chicken stock ● 2 teaspoons soy sauce ● 1 tablespoon cornstarch ● 1 cup fresh basil ● 2 limes, cut in wedges Directions Thinly slice beef and set aside. Soak noodles as per directions and drain.
Prepare all vegetables and keep separate in bowls. To make the cooking sauce, combine chilli sauce, chicken stock, soy sauce and cornstarch and set aside. Heat a wok or deep frying pan and add oils, onion, garlic, ginger and chilli and stir-fry briefly. Add beef strips and stir-fry until just lightly cooked. Next add carrots and a drizzle of cooking sauce and cook for 1 minute. Then add remaining vegetables and stir-fry until just cooked but still crisp. Add noodles and remaining cooking sauce and gently combine all ingredients. Stir-fry just until noodles are heated. Divide stir-fry into 4 deep bowls and garnish with basil leaves and lime wedges. Serves 4. Recipe courtesy of Byron Bay Chilli Co.
BEEF NOODLE STIR-FRY: Courtesy of Byron Bay Chilli Co. PHOTO: CONTRIBUTED
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Authentic Asian groceries and homewares at your doorstep WALKING through the doors of the Red Ginger stores in Byron Bay and Bangalow is a delight to all your senses. It’s like walking the lanes of a Chinese market surrounded by the sights, smells and flavours of Asia. The steamed dumplings are famous and a great favourite with the locals and tourists alike. It’s a treat to sit in the store or on the lovely veranda in Bangalow to eat with free green tea or take them home for an Asian treat. Red Ginger started life as a tiny Asian grocery store in 2002 and quickly grew into the beautiful, colourful store it is today. The Bangalow store opened 10 years ago and is a delight with its sunny verandah. Red Ginger is your one stop Asian shop with rice, noodles, sago, sauces, spices and pastes all available, reflecting cuisines from China, Korea, Thailand, Vietnam, India, Japan and Malaysia. Much is imported but products are locally sourced when fitting, including from Zest Curry Sauces and Tridosha salts, fresh organic Asian produce from Boon Luck Farm and locally foraged seaweeds. For anyone who is cooking Asian food, Red Ginger
has the best brands. Produce available for home cooks extends to the fridge or freezer, with fresh kimchi made by a Korean family on the Gold Coast, tofu, miso, fresh noodles, sago and roast duck and pork. Tea and teaware are also big part of Red Ginger. “We have many Asian-style teapots and sell the traditional teapot warmer baskets that we serve our Yum Cha tea in,” Red Ginger owner Leslie Ford said. Other items for the home abound, all of which make great gifts. Silk lotus lamps, Mexican oilcloth tablecloths and lunchbags, Fair Trade recycled plastic baskets, traditional Chinese slippers and Japanese tableware are just some of the beautiful and useful items on offer. Red Ginger, 2/111 Jonson St, Byron Bay, and 38 Byron St in Bangalow
Red Ginger in Byron Bay and Bangalow is like walking into an authentic Chinese market. PHOTO: CONTRIBUTED
B Y R O N
B A Y
Pie maker banana bread Ingredients ● 2 overripe bananas, plus 1 ripe banana, extra ● 125g (1/2 cup) whole egg mayonnaise ● 60g (1/4 cup) caster sugar ● 150g (1 cup) self-raising flour ● Dollop cream or butter, to serve (optional) ● Honey, to drizzle (optional) Directions Preheat a pie maker. Peel the overripe bananas and place in a bowl. Use a fork to mash thoroughly. Add the mayonnaise, sugar and 2 tablespoons water. Whisk with a fork to combine well. Peel the extra banana and slice into 8 discs. Sift the flour over the banana mixture. Use a metal spoon to gently fold ingredients together to combine. Drop 1/4 cupfuls of mixture into each pie maker hole and top each with a slice of banana. Close the lid and cook for 8 minutes. Transfer to a wire rack to cool. Repeat with remaining mixture and banana slices. Arrange the muffins on a serving plate. Place the dollop cream in a small dish and drizzle over the honey, if using. Recipe courtesy of taste.com.au
Indulge your senses and sweet tooth
Visit us for your next sweet ﬁx! Choose from our ever-growing range of ﬁne chocolates including trufﬂes, pralines, brittles, fudge and more… or head to our lolly bar and take home a bag of old-fashioned lollies. Enjoy our range of sweet or salty licorices! We offer a variety of organic, gluten free and vegan sweets too, so there truly is something for everyone at…
The Sweetest Shop in Town! Opening hours: Monday through Friday: 9:00-5:30 Saturday: 9:00-3:00 Sunday: closed
02 6684 4825
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Shop 1/104 Dalley St. Mullumbimby
THE Northern Rivers is known for its artisanal selection of sweet delights. Step back in time to old world charm at the Mullumbimby Chocolate Shop, where you will be greeted with friendly smiles and service. The shop offers a great selection of chocolates, liquorice, turkish delight, lollies and soft serve frozen yoghurt, with the soft serve being dairy free. It has a vast selection of chocolates, both local and from afar, including gourmet truffles, pralines, liqueurs, slabs, chocolate covered fruits and nuts, brittles, marzipan as well as a selection of chocolate bars. Mullum Chocolate Shop also carries a fantastic selection of Turkish delight and Dutch liquorice, both salty and sweet. Check out our lolly bar and let us fill an old fashioned lolly bag for you while you do the choosing, great fun for people of all ages. The shop now carries dairy free soft serve frozen yoghurt, so you can have a cone or a cup and create your own masterpiece with toppings from its lolly bar. Throughout the region, the shop carries one of the largest assortments in the area of vegan, gluten free and organic sweets, with something for everyone. Satiate your sweet tooth, and see you at ‘the sweetest shop in town’.
Mastering rib eye steaks on the BBQ WITH spring in full effect and summer on the way, outdoor and patio cooking is the way to go. Weber has been nominated as the best barbecue brand in 2019 by Choice Magazine, and The Kitchen Shelf in Lismore is the perfect place for barbecue advice and a comprehensive Weber range. Charcoal cooking is becoming more prevalent and desirable, with The Kitchen Shelf recently receiving a new range of charcoal kettle Webers in store. Weber shows us how to create perfect rib eye steaks below. Ingredients ● 4 rib eye steaks, each about 4cm thick ● Olive oil ● Sea salt ● Freshly ground black pepper Directions Prepare the barbecue for direct cooking over high heat (250C to 290C). For best results, have an indirect cooking zone set up on one area of your cooking grill. Lightly coat the steaks with olive oil and
generously season with salt and pepper. Brush the cooking grills clean. Open the lid and place the steaks on the cooking grill over direct high heat. Using the back of your tongs, gently press down on the steaks to ensure good contact with the grill. Close the lid and cook for 90 seconds. Open the lid and rotate the steaks 90 degrees. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. Open the lid and turn the steaks over. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. Open the lid and rotate the steaks 90 degrees. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. The steaks are now seared. Move the steaks to an indirect area of the cooking grill to finish roasting through over indirect medium heat (190C to 230C), adjusting the temperature of your barbecue if needed. Roast the steaks over indirect medium heat for 10 minutes or until they are cooked to your liking. (If
using a Weber Q barbecue, add a convection tray and trivet to the barbecue to create indirect heat) Once the steaks have cooked, remove from the barbecue and leave to rest for 5 minutes before slicing. And there you have it. Red Meat ‘Doneness’ Temperatures ● Rare: 49C ● Medium Rare: 54C ● Medium: 60C ● Medium Well: 66C ● Well Done: 68C Recipe courtesy of weber.com and thekitchenshelf.com.au
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Tantalise your tastebuds with street style food movement WITH a farm-to-plate attitude, The Salty Turtle’s goal is to provide healthier street style food to nourish your bellies and tantalise your tastebuds. The Salty Turtle is a beautifully crafted food and coffee trailer with that home-style kitchen feel – a project started by Samantha and Benjamin. Samantha is a creative who has a passion for health, food and a love of meeting new people, while Benjamin grew up on an organic farm in Venezuela and learned to cook from his family at a young age.
You’ll see The Salty Turtle attending regular markets; the team also provides private catering to weddings and festivals. Samantha and Benjamin pride themselves on quality seamless events and getting the job done. “We’re flexible, reliable and know how to have a good time,” Samantha said. At The Salty Turtle you can expect a full gluten free menu, offering vegan and vegetarian meals, serving up a range of bowls and arepas (corn pockets), as
well as a selection of slow cooked meats, smoky black beans, salads and grazing tables. Follow The Salty Turtle on their social channels for weekly updates, as this is one food truck you do not want to miss. Instagram: @the.salty.turtle.food.truck Samantha and Benjamin of The Salty Turtle. PHOTO: CONTRIBUTED
The Salty Turtle is a beautifully crafted food & coffee trailer with a warm home style kitchen feel. A project started by Samantha & Benjamin who had a goal to provide healthier street style food.
You will see The Salty Turtle at regular markets, weddings, festivals & catering events. Follow them on their social channels or check out their website to find out where they will be. This is one food truck you will want to check out
www.thesaltyturtle.net Instagram: the.salty.turtle.food.truck Samantha:
0450 355 829
With a farm to plate attitude they are offering a range of bowls & arepas (corn pockets) topped with delicious slow cooked meats, smokey beans & fresh salads. There is something for everyone offering a full Gluten free menu with vegan & vegetarian options
Parma for a Farmer Venues on the North Coast MUCH of NSW is in drought, with quite a few businesses and areas on the North Coast doing it tough. One of the best ways you can support, however, is to get your boots on the ground, visit affected towns and spend some money. ‘Parma for a Farmer’ is an initiative where every parmigiana sold at registered venues will be donated to Rural Aid’s ‘Buy a Bale’ initiative, supporting our farmers with the resources needed to assist them during these drought-affected times. Parma for a Farmer participating venues in the Northern Rivers are: Byron Bay Brewery The Brewery is one of the most happening places in Byron, with regular live music gigs, pub grub and its own selection of beers brewed right there. The venue is also home to the annual Byron Guitar Festival, which is getting bigger every year. If you’re on the coast or visiting, Byron Bay Brewery is great for entertainment and for supporting farmers.
Lismore Heights Sports and Recreation Club More than just a bowlo, Lismore Heights is open for lunch and dinner - yes, there’s a parmy on the menu. Overlooking the valleys north from Lismore through the hinterland, the sports club is both easy and breezy. The bistro is open for lunch 11.30am to 2pm, and for dinner 5.30pm to 8.30pm, Wednesday through Sunday. Commercial Hotel, Casino Casino is the gateway to northern NSW’s farmland, and is the perfect place to fill up your belly before heading further west if you are. The Commercial Hotel is perfect for a cold beer and traditional pub fare, and is open from 10am to late every night. A stalwart of the Casino landscape, the Commercial Hotel was established all the way back in 1869. Little Cambridge In a quaint cottage in the small town of Mallanganee off the Bruxner Highway sits Little Cambridge. Located about half an hour west of Casino, Little
Cambridge is open for breakfast, morning tea and lunch, from Friday through Sunday. It’s closed every last weekend of the month. Rustic and cosy, Little Cambridge is the perfect “taste of the country”.
PEPPER’S KITCHEN AT OPEN FOR LUNCH & DINNER WEDNESDAY TO SATURDAY & SUNDAY LUNCH $12 LUNCH MENU & NEW $7.90 LUNCH MENU FOR MEMBERS AND SENIORS DAILY BLACKBOARD SPECIALS BECOME A SOCIAL MEMBER FOR ONLY $10 PER YEAR Come on in and try out our venue for your next Team Bonding day or Work Party/Christmas Party with some of our tasty treats or delicious meals Test yourself with a game of Barefoot Bowls while you’re here Lismore’s Family Friendly Function Venue To make your booking call 02 6621 3510 or email firstname.lastname@example.org PEPPER’S KITCHEN AT SOUTH LISMORE BOWLING CLUB 25 Wilson Street South Lismore
Enjoying the bakery revolution ASK any friend or colleague what the highlight of their trip to a country town was, and the first thing they’ll likely say is that the bakery was fantastic. From delicious, chunky homemade pies, to artisanal doughnuts and fresh brewed coffee, bakeries can be the first port of call for many travellers and locals alike. Suffolk Park Bakery has been a staple of the area for more than 30 years, having opened in 1986. Its two current owners Sean and Jane Crilley have owned it for nearly 10 years, with Jane being a pastry chef with a passion for all things pastries, cakes and sweets. Suffolk Bakery is more than a place to just buy your sausage roll – it’s a hub for the community. “We are a meeting place for work and leisure; friends meet for catchups, families meet to say goodbye after a weekend reunion and locals meet by accident grabbing a coffee on their way to work,” Manager Rachel Pullen said. After undergoing some renovations in March 2018
to become more “rustic and earthy”, the bakery has gone from strength to strength. “We have a very loyal and loved local clientele; some of the regulars can visit three times a day, often with their dogs straight from the beach,” Rachel said. “The crew are a fun bunch of locals that love what they do.” The bakery has also evolved with the times, and now offers gluten-free lasagne and polenta pizza, a few vegan and vegetarian options, as well as its own vegan spicy Thai tofu pie that is a crowd and crew favourite. According to Rachel, its lamb and rosemary pie is the most popular. Its pastries are all hand-rolled and made by the
crew of bakers, and you can watch them at their craft in the ‘theatre kitchen’. On top of the scrumptious pastries and fare, Suffolk Bakery also has its own exclusive blend of coffee provided by Zentvelds; it’s only available at the bakery but you can purchase some beans to take home, too. Live music can also be enjoyed at the bakery on Sundays, making it the perfect place to start the day, grab a coffee and pastry, catch up with friends and enjoy all of what Suffolk Park has to offer. ARTISANAL: Suffolk Park Bakery providing delicious baked treats and a community hub with live music in the Byron Shire. PHOTO: SAM CLARKE
a Bakery like no other… A great place to soak up the famous Northern NSW vibe and hang with the locals. Enjoy our house made treats, watch the bakers working in our ‘theatre kitchen ‘making all the delicious treats and hand rolled fresh croissants. Our bespoke coffee blend made for us exclusively by Zentvelds Coffee, which is located just 6kms drive from the bakery, is exceptional.
We are famous for our coffee, pastries, crew and live music every Sunday.
Phone (02) 6685 3471
Location 2 Clifford St, Suffolk Park
OPEN EVERYDAY 5.30am - 5.30pm
• Vegan • Vegetarian • Gluten free • Doggie friendly Page 14
Shaping up for a big summer at Husk THIS year has been a fruitful year at Husk, with its rum production the biggest on record. The distillery plans to lay down 200 barrels this year. And for summer, the ‘Spiced Bam Bam’ will be available in November, with around 1700 bottles released locally. The summer releases have historically sold out fast, so make sure you don’t miss out. During the warmer months, Husk’s cellar doors will have extended opening hours; open Wednesday and Thursday 11am to 5pm; Friday and Saturday 11am to 7pm; and Sunday 11am to 6pm. Every Friday evening will feature ‘Husk at Dusk’ acoustic sessions, featuring celebrated local acoustic musicians playing in the courtyard from 4.30pm – perfect to wind down after a long week at work.
Also on offer are seasonal cocktails, with spring flavours such as peach, finger lime, aloe vera, Davidson plum, wild strawberry and lime marmalade. It’s all happening this summer at Husk – the ideal location in the Byron Shire to wind down and enjoy some great local brews. SUMMER SESSIONS: Harriet and Paul Messenger from Husk recently celebrated the distillery’s fourth birthday.
Byron Bay Chilli Co W: byronbaychilli.com | P: 6684 9248 Byron Bay Chocolate Co W: byronbaychocolateco.com.au | P: 6685 8062 Casino Golf Club W: casinogolfclub.com.au | P: 6662 1259 Husk Distillery W: huskdistillery.com | P: 6675 9149 The Kitchen Shelf W: thekitchenshelf.com.au | P: 6622 8008 Mullumbimby Chocolate Co W: mullumbimbychocolateshop.com.au | P: 6684 4825 Organigrow W: organigrow.com.au | P: 0421 705 848 Red Ginger W: redginger.com.au | P: 6680 9779 The Rous Hotel W: facebook.com/theroushotel.lismore | P: 6621 5044 The Salty Turtle I: @the.salty.turtle.food.truck Suffolk Park Bakery W: suffolkbakery.com | P: 6685 3471 Sunshine Sugar W: sunshinesugar.com.au P: 6681 2700 South Lismore Bowling Club W: southlismorebowlingclub.com P: 6621 3510 Westower Tavern W: westowertavern.com.au | P: 6686 7272 Yummify W: yummify.com.au | P: 0432 260 927 Contact Us: Writer: Harrison Astbury Designer: Marlize Duggan Business Manager: Heather Williams Cover Photo: iStock / Rawpixel Enquiries: 02 6620 0500
PHOTO: SCOTT POWICK
Welcome to the
Casino Golf Club Bistro Come spend the day at our friendly Club. We cater for everyone from the keen golfer to families looking for a place to spend time relaxing and taking in the wonderful views over the Course.
Phone: 6662 1259 • Email: email@example.com • www.casinogolfclub.com.au
Looking for a wonderful meal, why not try our Bistro. Our Blackboard Menu includes a wide variety of delicious meals and a spacious dining area available for larger functions.
HUSK FARM DISTILLERY AUSTRALIA’S ONLY AGRICOLE RUM DISTILLERY AND THE HOME OF INK GIN
Husk Farm Distillery in the Tweed Valley is open to the public. Visit the cellar door for tours, spirit ﬂights and seasonal cocktails. BOOK A TOUR OR A TABLE ONLINE AT WWW.HUSKDISTILLERS.COM 1152 Dulguigan Rd North Tumbulgum NSW 2490
@ HUSKRUM @INKDRYG IN