The
Good Life
Positano to Byron Flavours: catering inspired by the ŔëōǕ !şëƆƐ Longing for authentic Italian cuisine? Look no further, Positano to Byron Flavours is a local catering business that offers a customised menu of delicious homemade dishes prepared only with the freshest and locally-grown ingredients. The owner, Carlo, along with his family, has called Byron Bay home for more than 20 years. Positano to Byron Flavours was born from Carlo’s vision to bring a little of Positano to Byron Bay. His food is inspired by the culinary traditions of his home, the idyllic tourist town of Positano on the Amalfi Coast in the south of Italy. Carlo has more than 35 years of experience in hospitality, working in some of the best hotels, restaurants and resorts in Italy, England and Australia. He comes from a long line of foodies and he believes the three key ingredients in the kitchen are: fresh produce, passion and ‘fantasia’, aka imagination! Everything Carlo offers on the menu is made from scratch, including sourdough, gnocchi and homemade pasta. He also grows fresh garden herbs and most of the vegetables used in his cooking. Positano to Byron Flavours caters to small intimate lunches/dinners and to larger events, cocktail parties, buffets, as well as food deliveries and sharing platters. Carlo’s menu celebrates the beautiful seafood that the Byron area has to offer – from seafood carpaccio, linguine with Ballina prawns, seafood risotto, octopus salad, to a delicious ‘zuppa di cozze’ (mussels soup) or ‘insalata di frutti di mare’ (seafood salad). Barbecues are Australian, no doubt, but if you want to impress your guests this menu option has a little twist – mozzarella on a lemon leaf, marinated meats or fish, and mixed vegetables with a Mediterranean dressing,
Owner Carlo is inspired by the culinary traditions of his home town of Positano, on the Amalfi Coast of Italy. all cooked on wood charcoal for that special taste and served on platters to share with your family and friends. It doesn’t have to be all about food – drinks are important too! With a wide variety of Italian-inspired finger food available, you can enjoy a nice aperitivo, cocktail or glass of wine without worrying about having to drive home. Carlo has extensive experience as a bartender and sommelier so he can mix some of your favourite cocktails and pair the best wines to your meal. Positano to Byron Flavours can take the hassle and stress out of your next event or celebration! Q More info: positanotobyronflavours.com
!IJĕĕƆĕƆ dşưĕƆ ÏşƖ Victoria Cosford Her personal favourites are Claude, the Brie and the Romano. Deb Allard, talented cheese-maker for nearly twenty years, is the owner of Cheeses Loves You and has been a familiar face at farmers’ markets for most of that time. Made from the milk of her very own Jersey cows at Upper Burringbar, the range covers around 22 different products, including milk, butter and kefir. Deb paints a beautiful image of her ‘office’; the cheese factory on the property where, from the window as she works, she ‘can see exactly what is going on with the cows.’ For all that variety of cheeses she produces, she continues to be asked if it includes a buffalo milk burrata. www.echo.net.au
Ballina Manor: small luxury hotel with a restaurant
Situated on the historic Norton Street, the Ballina Manor is a stylish small luxury hotel that, once you stay, will become your new home away from home. Located a short distance from the Ballina Byron Gateway Airport and centrally located on Ballina Island, from Ballina Manor you can enjoy a scenic stroll to the town centre or wander down the road to some of the most pristine beaches and waterways. Whatever the reason for your stay, the Ballina Manor is the perfect base from which you can explore the Ballina/Byron Hinterland and beyond. Set in a former girl’s school built in the 1920s, this Ballina/Byron icon effortlessly blends heritage design with a fresh homely warmth felt as soon as you walk through the doors. Wonder at the decorated, high coffered ceilings and alluring handcrafted wooden staircase whilst you enjoy the modern touches carefully placed throughout this beautiful building. Unwind by spending the day poolside, take a stroll to one of the surrounding beaches, explore Ballina with ease on our electric bikes, or just sit back on your balcony and watch the world go by. You can select from their 12 beautifullydesigned rooms and suites, each with its own style and touch of elegance. The Ballina
‘So sick of that question!’ she tells me. ‘I don’t think people realise to get buffalo cheese you need to milk a buffalo!’ – an animal they have yet to add to their team. That whole obsession with burrata – the Pugliese cheese whose exterior is solid mozzarella encasing an oozy centre of stracciatella and clotted cream – has long mystified me; I find it cloyingly rich. Deb tells me that the only time she attempted to make it ‘it looked like a big white dog poo!’. Give me plain old mozzarella anytime, although Deb tells me it’s the most technically challenging to make. Furthermore, ‘now that Heather is back with the magnificent Coopers Shoot tomatoes I have to make a double batch of mozzarella three times a week!’. Her most successful creation, apparently, is the milk kefir, a fermented beverage similar to yoghurt. ‘The health benefits’, she says, ‘are amazing, and I do have the knack of making kefir thick, creamy and delicious.’ Q Cheeses Loves You are at New Brighton Farmers Markets every Tuesday, 8–11am and at Mullumbimby Farmers Markets every Friday 7–11am.
Manor provides a keyless and contactless check-in with the Manor hosts available to assist you at any time during your stay. For a truly unique experience on the Far North Coast of NSW, the Ballina Manor awaits you. The Manor Restaurant is located within the stylish hotel itself. At the heart, The Manor Restaurant is understated, comfortable and a welcoming neighbourhood feature of Ballina and its surrounding local areas. The Manor Restaurant is a place where people come together to experience the culmination of the best and freshest ingredients in the area. The chef’s dishes draw from locally-sourced seafood, meats and seasonal produce to bring to you traditional and familiar flavours constructed for the modern palate. Q More info: ballinamanor.com
SUMMER
S E I T I V I T C A S D I K AT THE NORTH BYRON HOTEL
BOOK 3 TICKETS PAY FOR 2
`ëŕƖëſƷ Ǫǽ ǩǧǩǫ The Byron Shire Echo 19