The
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Authentic Mexican food and feel at Chupacabra Eve Jeffery Coming up to their lucky third anniversary, Amelia and Evan have loved creating an experience for someone on a night out. ‘Both of us love the hustle and bustle of hospitality and we go crazy when we aren’t working six days a week,’ says Amelia. ‘What people love most about Chupacabra is being transported to Mexico! Oftentimes the food we think about as being Mexican – burritos and nachos etc – is actually Tex-Mex and not what we really eat in Mexico.’ Amelia says there are so many amazing authentic dishes that Chupacabra try to Learn the secret art of fermentation that turns normal replicate to give people a taste food into healthy probiotics. In this fun course you will of the fresh, delicious food they learn the skills necessary to start making your own eat in Central America. ‘In a fermented foods at home. At the end of the course you similar way, a lot of restaurants will take your self-fermented sauerkraut home with you. paint a caricature of Mexico with sombreros and cactus Sunday 29th of November everywhere – we tried to 9am –1pm Price $120 design and decorate our venue as close to a real beachside Where: 56 Natural Lane, Coopers Shoot cantina as possible, so people often tell us they feel like they are really there.’ Amelia says that the pandemic and the recent lockdown demonstrated to them that the Byron area has some of the luckiest hospitality people in the country and the world. ‘So many places will struggle to re-open, but we are lucky enough that our region is To book, or for more information flourishing right now. We have zena.gourevitch 0409 302 548 | learnt so much about adapting
Amelia Stokes and Evan White have been in the hospitality industry a long time, so they really know what they are doing, and their current venture is on point for getting it right. Chupacabra is a little slice of Mexico without the airfare – Evan has worked around the world as a chef, including a stint in Mexico when he was young.
Russian Craft Sauerkraut Fermentation Workshop
and the way we work has changed over and over, all year long. We are hoping to keep giving the people what they want and facilitating great nights out for them.’ Amelia says when people couldn’t get out she wanted friends to be able to make some of the Chupacabra dishes at home. ‘We put up some recipe walk-throughs on our instagram @chupabyron. People sent us the results and told us their meals were surprisingly easy – that’s because our food tastes great from using great products, not fancy cooking techniques.’ Chupacabra are gearing up for the festive season and are looking forward to hosting Christmas parties. ‘For the next few months we are offering no venue hire fee for daytime events.’ Q Chupacabra are at Shop 12A/3 Clifford St, Suffolk Park. You can find out more at: chupacabra.com.au.
The health ćĕŕĕǕ ƐƆ şĪ fennel Suzanne Staples
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18 The Byron Shire Echo mşưĕŔćĕſ ǫǽ ǩǧǩǧ
One of my favourite plants is fennel (Foeniculum Vulgare) so I was extremely pleased to find these lovely people, Dougal and Hannah, from Forrest Organics, selling their wonderful home grown fennel plants at the New Brighton Farmer’s Market recently. Fennel is a hardy perennial herb and can be grown in most conditions, but likes dry soil. The seeds are the most medicinal part, although the whole plant (stalks and bulb) are beneficial and delicious. Its healing properties are well known for gripe and colic, especially in children. The roasted seeds can be consumed after meals to promote good digestion and to calm the nerves, and are excellent when added with cumin and coriander as a cooling spice mix. Make a tea by pouring half a litre of boiling water onto 1-2 teaspoons of the crushed seeds and let it sit for 10 minutes. This lovely aniseed-tasting brew will help with many digestive problems and also helps to cleanse the liver. The same mixture can be used to help bring down mother’s milk and when added to barley water it makes a nourishing drink for nursing mothers, and for the elderly with poor
Dougal Forrest and Hannah Vollmerhouse, from Forrest Organics, with some lovely fennel. nutrition. Fennel juice can be used for chronic coughs when taken regularly, and the soft green tender leaves are great for garnishing eggs and fish, helping with protein digestion. In medieval times, fennel was added to other herbs and hung over doorways on Midsummer’s Eve to ward off evil spirits. I prefer to eat it, and one of my favourite ways to consume fennel is to bake the larger bulbs in a hot oven, slice them through and place the slices in a baking dish with olive oil, a little butter, pepper and salt. They are delicious with any protein and will definitely help your digestion by cleansing the blood and the liver.
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