The Good Life
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Deer Hunter
trophy hunting, it is about respectfully using an animal to feed people.’ Mark explains his film’s objective: ‘I’m not trying to upset anyone, this is not a political film. I just feel strongly that By S Haslam we should have a situation where more people are eating these deer rather than simply wasting them. Unfortunately, at the Smoking is back – food that is. And so is wild game. Local moment, we can’t sell the meat we hunt chef Mark LaBrooy has been hunting deer 6.5hrs southwest in our restaurants. Government legislation of Byron, has made a short film about it, and is hosting a doesn’t allow a private hunter to shoot workshop where you can learn how to smoke wild venison. meat and serve it in a commercial setting Mark LaBrooy is a spearfisherman, hunter, surfer, heli-boarder, as it doesn’t meet the Australian meat and chef and co-owner of the Three Blue Ducks. He and his certification guidelines.’ He would like to five mates have opened four restaurants in Bronte, Rosebery, change people’s attitudes towards this, for Brisbane and Byron. them to be aware that there are millions of acres of state forest, and a lot of deer, and After a recent trip to Sweden, Mark saw firsthand the hunting culture that is widely practised throughout Scandinavia. There, that if you obtain the appropriate licences you can hunt the deer. ‘Everyone is entitled locals hunt moose and reindeer to make smallgoods, aged prime cuts and tanned hides. In particular, Mark was struck by to use state forests for hunting once the reverence that the hunters show to the animals, killing only acquiring the correct permits,’ says Mark. what they need to feed their Once you have tried aged families. hot-smoked venison you may never be able to go back to Deer have proliferated to the anything else – it is one of point of being vermin and ‘Everyone is entitled to use state forests for the oldest and tastiest foods cause significant damage hunting once acquiring the correct permits’ there is. Nothing beats the to the native environment. flavour of meat cooked with Mark says that the current – Mark LaBrooy wood-fire smoke, and at practice of the Department the upcoming event Mark of Primary Industries is to will teach people how to cull these animals using break down the beast, age helicopters and ground-based the meat and smoke a whole deer leg. He believes that more shooters, costing the taxpayer hundreds of thousands of people should be aware of how good wild meat can taste. As a dollars. The saddest part of this is that the carcasses are simply wild-caught animal deer is completely free range and organic. left discarded on the ground, creating a situation in which In addition venison, like the meat from all grass-fed animals, there is senseless loss of life. In a country where different is a seriously nutritious protein source with very high levels of areas experience food shortages, these animals are being vitamin K2. Levels of K2 in animals reduce within a week of the thoughtlessly culled. The more that Mark learned about this animal ceasing to eat grass, so when an animal is grain fed or issue, the more he became motivated to do something about it. As someone who hunts and consumes deer himself, he feels grain finished its K2 levels deplete because it doesn’t graze on live grass during the trucking and sale process. In comparison, compelled to let others know about it. ‘It is a terrible waste of wild deer spend the entirety of their lives free-ranging and so a premium source of food’, he told The Echo, ‘This isn’t about
are a beautifully clean, nutrient-dense food source. By screening this film, Mark is hoping to put forward a realistic viewpoint: deer were introduced to Australia in the late 1800s and with no natural predators have become a blight on the environment. Ironically, although they are an introduced species, deer are much more suited to the climate of the Australian bush than sheep and cattle are. It is completely understandable that farmers want these animals eradicated as they are in direct competition for pasture with the farmers’ highly prized sheep and cattle. However, surely there is a better way. Is it not time to start valuing them as a legitimate food resource? This workshop is an opportunity to introduce people to deer, and educate them about this sustainable and tantalisingly delicious food source. ‘Last week I hunted some deer,’ says Mark, ‘I’ve aged it and will gift the meat to the people who come to the event.’ More info: Cooking With Smoke workshop and film screening Fri 27 July 5.30–7.30pm Department of Simple Things Byron Bay. $20 includes beers, barbecue, workshop and a Mr Simple t-shirt. Tickets: mrsimple.com.au
Good Taste
Eating Out Guide echo.net.au/good-taste
BALLINA
BYRON BAY
Ballina RSL Club
Blakes Table
1 Grant St, Ballina 6681 9500 www.ballinarsl.com.au Open 7 Days Breakfast, Lunch, Dinner and Snacks
Friday 27 July from 6.30pm Spinnakers Function Room Shared style menu - Tickets $69 Complimentary Welcome Beverage Meet and greet local local brewers from Seven Mile Brewery.
Wharf Bar & Restaurant
Open 7.30am Daily. Open till late Thurs–Sun Coffee, breakfast, lunch & dinner, functions & weddings. Fully Licensed. 12-24 Fawcett St, Ballina 6686 5259 / 6685 6011
NEW WINTER MENU OUT NOW Stay warm this winter with one of our new mouth-watering creations
WharfBarBallina@gmail.com.au www.WharfBarBallina.com.au
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The Rocks @ Aquarius Breakfast/Lunch 7 days from 7am 16 Lawson St, Byron Bay 6685 7663 – Menus at therocksbyronbay.com.au
The Hideout Cafe Breakfast and Lunch 7 days a week from 7.30am Shop 6/13 Lawson Street 6680 9300 FB thehideoutbyronbay insta @thehideoutbyronbay
Success Thai
BYRON BAY
Trattoria Basiloco Open 7 days for Dinner starting 5.30pm See menu, book a table, or order takeaway at www.basilo.co 30 Lawson St, Byron Bay 6680 8818
Wood-fired pizzas & real Italian cuisine with a Sardinian twist Famous for seafood, meats and pasta dishes. We do special events functions.
Barrio Byron Bay
A 5-minute drive from Byron Bay, Barrio eatery at Habitat brings together the local community Mon–Tue 7am–3pm; in a relaxed environment for all-day dining. WoodWed–Sat 7am–9pm fired oven, charcoal grill, veges, meat, fish, salads, 1 Porter Street, natural wines, local beers, cocktails and St Ali coffee. North Byron Eat in or take-away No reservations. Bookings www.barriobyronbay.com.au over 8 email: gather@ @barriobyronbay barriobyronbay.com.au
North Coast news daily: www.echonetdaily.net.au
Mon-Fri 12-3pm Dinner 7 days from 5pm. 3/109 Jonson St, Byron Bay 6680 7798 www.facebook.com/ pages/Success-ThaiFood/237359826303469
Luscious Foods
Mon-Fri 7.30am–3pm Open Friday nights 6–9pm Live music and BYO 1/6 Tasman Way, Byron Arts & Industry Estate BYO & RSVP 6680 8228
NEW WINTER MENU AT THE ROCKS! Join us at The Rocks on Lawson for some winter warmers! We have a range of fresh, locally sourced breakfast and lunch at affordable prices. Enliven the senses with a Byron Bay Coffee or super healthy smoothie! Enjoy an Ice-cold beer, wine, or hand-crafted cocktail with your meal! Cosy indoor seating and heated outdoor patio space available. $5 SCHOONERS AND $12 COCKTAIL OF THE WEEK
Hidden away in Byron’s iconic ‘Eat street’ Bay Lane, The Hideout Cafe and Bar offers indoor, outdoor and deck dining With a fresh, funky, relaxed vibe, generous serves, cruisey staff and 10am licence, come and find us for ‘Byron’s BEST breakfast’ all day… Takeaway available Vegetarian,Vegan and gluten free options available Kids menu
SPECIAL $12 LUNCH AND DINNER MENU All your favourites every lunch and dinner Experienced Thai chefs cooking fresh delicious Thai food for you. Fully Licensed and B.Y.O. for wine. Welcome for lunch, dinner and take-away. Contemporary and Middle Eastern flavours • Breakfast and lunch • Wood-fired pizzas • Fresh juices • Great coffee www.lusciousfoods.com.au
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The Byron Shire Echo July 25, 2018 29