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Good Life Gin distillers are ‘excellent’
Gavin Hughes is back After working in Brisbane for a year, one of Byron’s most loved Chefs has returned to the Bay. Gavin Hughes, best known for his roles as Head Chef at The Byron at Byron Resort for fifteen years, and Ambassador for the Byron Farmers Market, has joined The Sun Bistro in the Arts Estate’s North Beach Precinct. ‘I missed my family’ said Gavin. ‘It was just too far. I also missed having that connection with the suppliers at the markets. You don’t have that in Brisbane – the down-to-earth friendliness, that sense of community. ‘Plus I wanted to get away from the stress of running a resort kitchen with eighteen staff. I wasn’t exactly cooking in the end, I wasn’t hands on. I just needed to cook, to go back to a smaller venue. In a way, I’ve come full circle. Cooking simple, unpretentious, but good food. Treated simply with good produce and fair pricing’. Hughes has created a new menu for The Sun Bistro, available both in-house and take-away. ‘Value for money, wholesome portions, tasty food’ is how he describes it. ‘I’ve added a few healthy options. While I recognise that it’s a pub and there still needs to be a great burger and a great schnitzel, I’ve tried to extend it, by making sure there is a grill of the day, fresh fish from Bay Seafood, Freckles mussels…’ ‘We are a locals pub and I believe in that. We are family friendly with a loyal clientele. You see that more in a pub environment. They know what they want. This is thankful work. I’m not having to do unnecessary garnishes. It’s nice to make people happy, keeping it simple’. Hughes says he is thrilled to be working alongside Sous Chef Peter Shaw, who is well known to locals from his five years running The Rails Kitchen, and prior years with Jules Devlin at The Fig Tree. There is plenty more to come from Gavin Hughes and his team at The Sun Bistro, located opposite the North Beach Solar Train Station on Bayshore Drive. ‘We have a new pizza oven and I’ll be starting Farmers Market Specials’ he said.
‘Please mention to people to stick their head in and say hello to me. I would love that’.
Gavin Hughes’ new Sun Bistro menu includes Panko crumbed chicken schnitzel, fries and coleslaw $16 Buttermilk fried chicken burger, cabbage slaw and Billinudgel smokin hot sauce $18 Thai beef salad with Asian herbs, sprouts, chilli, and green papaya $18 Mezze plate for drinks with the girls, with local salamis, prosciutto, aged cheddar, dip, pickles and ciabatta $19 Chilli con carne with jalapeno peppers, spring onions, sour cream and brown rice $20 Grilled salmon, steamed Asian veg with yellow curry and herbs $27
Cape Byron Distillery has won the Excellence in Small Business Award at the 2019 Northern Rivers Regional Business Awards. Cape Byron Distillery is a family-owned and operated business and a pioneer for distilling spirits showcasing the Northern Rivers’ native botanicals, since its successful launch through a crowdfunding platform in 2016. Eddie Brook, CEO and co-founder was delighted with the win. ‘We sold our very first bottle of Brookie’s in December 2016 to the Cellars in Bangalow, and back then it was the family and friends filling bottles. We now proudly employ 18 incredible people and this award is a testament to their passion, dedication and hard work.’ Since launching, both Brookie’s Byron Dry Gin and Brookie’s Byron Slow Gin have received numerous Australian and international recognitions within the distilled spirits industry. In December 2018, they launched a new product called Mac. by Brookie’s, made from locally sourced roasted macadamia nuts and toasted native Australian wattleseed. Furthermore, Cape Byron Distillery recently revealed their foray into single malt whisky production with master distiller and co-founder Jim McEwan. Jim started work in August 1963 as an apprentice cooper at Bowmore and is the only distiller in the world to win Master Distiller of The Year three times. In 2014 he was the eighteenth inductee into Whisky Magazine’s Hall of Fame for his lifetime achievement. The distillery cellar door tours at Brookie’s offer a unique experience for locals and visitors to the
Eddie Brook and Sophia Fryer were happy to receive their award last Thursday region, providing a guided tour of the regenerated subtropical rainforest, an expertly led tasting of the rainforest gin and an insight into the art of distillation. ‘We are educating visitors to the distillery, not just about our gin, but also about the importance of the Big Scrub Rainforest and the use of the vast array of indigenous rainforest foods that are grown on our doorstep’ says Eddie Brook.
New things to love at The Empire The team at The Empire cafe in Mullum like to find ways to make it fun. The quirky decor featuring hip hop and movie culture references gives a hint of the eclectic mindset at work here. The influences are many, and the vibe is both comfortable and welcoming. There are no pretensions here. The recently revamped menu is also diverse in its offerings. Working with the idea ‘a little bit naughty and a little bit nice’, it caters to your cravings for a delicious indulgence just as readily as a desire for something that is nourishing and good for you.
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New additions to The Empire’s menu include brunch classics like eggs benny, and delicious modern inventions like the potato hash which comes served with mixed sautéed mushrooms, poached eggs, caramelised leek and cashew puree, fennel and herbs. Something The Empire has been known for in recent years is the quality and range of its burgers. The selection has been expanded with new vegetarian and vegan options: crumbed mushie, and pulled jackfruit. There are lots of extras to pimp your burger and a great option to go ‘naked’ – swapping the bun for extra salad. Among The Empire’s lunch options there is now a range of burrito bowls. These joyously colourful and nourishing meals include a tasty combination of Mexican spiced beans, corn, smashed avocado, rice, fresh salsa, greens and chipotle mayo with your choice of chicken, pulled beef, or pulled jackfruit. The other treats that The Empire is known for are all still there and too numerous to list, but now that it’s getting warmer, keep their house-made coconut ice cream and vegan sundaes in mind.
The new menu has plenty to tempt you with. Pictured: Potato hash with sautéed mushrooms.
Friday nights Bringing the fun to Mullumbimby on Fridays is also on the agenda for The Empire. They are staying open for Friday knock-off happy hour 4–6pm with discounted cocktails, wine and Yulli’s tinnies. Following happy hour they are staying open to serve dinner, drinks and more treats to help you kick off your weekend vibe. Empire Cafe, 20 Burringbar Street, Mullumbimby FB/Insta EmpireMullum www.empiremullum.com.au
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