MEET THE MAN CREATING FOOD TO WORSHIP IN BELLINGEN.
HUNTER VALLEY
LISA MARGAN
ARMIDALE CAFE PATISSERIE
TENTERFIELD STONEFRUIT
COFFS HARBOUR PEACH & WOLF FAMILY BAKERY
CHARCUTERIE, TOMATOES, DIPPY EGGS, SARDINES
By Kim Bizo Armidale, NSW
Kim Bizo likes to think of her work as a playful and joyous exploration of the culinary theme that has become a predominant staple for contemporary still life over the past couple of years. She’s drawn to food as her subject because she finds so much pleasure cooking for her family and friends; sharing a meal is always a celebration, and her paintings are a reflection of this. She’s certainly not afraid of quirky subjects, for example, a pickle, cheese board, sausage or a simple dippy egg. Always, however, attempting to capture the essence of that foodie delight. Kim works from her sunny, country kitchen in Armidale surrounded by many of her favourite props, with coffee never far away.
@kbizoart
FOUND Regional is published by The Found Media Group PTY LTD
CONTACT US
FOUND Regional
PO Box 2016 Armidale NSW 2350 hello@foundregional.com.au foundregional.com.au
DISCLAIMER: Every effort has been made to ensure that the information in this magazine is correct. The Found Media Group makes no representations regarding the accuracy, timeliness, or completeness of any product or service advertised in this magazine, or any editorial material published in this magazine, and takes no responsibility for any errors or omissions herein.
COVER STORY
30 TAKE ME TO CHURCH
From a German NATO base to Michael Jordan’s tennis court, Soho institution L’Escargot to sailing the high seas serving a Ukrainian oligarch – Simon Jones’ cheffing career has been anything but ordinary. Discover how he landed sunny side up at Charlie’s at Church in the heart of Bellingen.
44 IN CONVERSATION WITH Alistair Blackwell and Karlee McGee 48
Notes from the Team Notes from the Team
Welcome to FOUND Regional’s first-ever food issue! I’m not going to lie, I’m not a foodie. Not even close. I put tomato sauce on everything as a kid and to this day I can’t go past a good schnitty and gravy. BUT some of my best mates fall firmly in the foodie category, so I count myself lucky to be on the fringe of foodie-dom. I also love how food fuels creativity, soothes the soul and has a unique ability to trigger treasured memories.
STEPH WANLESS
Co-founder and Editorial Director
1. Mum’s steak and kidney pie and dad’s Greek sausages – I’d honestly eat that magic for breakfast, lunch or dinner.
2. Serve me up a chicken schnitty with pepper sauce from The Whitebull in Armidale any day of the week.
3. I’ll be honest; I rarely cook, but when I do, my lasagne rocks.
KRYSTEN RHOADES-BROWN
Art Director
1. Covered in flour, making scones with my Oma.
2. Muse Restaurant in the Hunter Valley – and not just because I’m the owner’s wife! Exquisite food and exceptional service.
3. I can’t go past a piece of sourdough fried in olive oil with fresh tomatoes from the garden, topped with Olasagasti anchovies.
So to get us in the mood for this special food issue, I thought we’d ask the team a few foodie questions… Here’s what we had to say.
THE QUESTIONS
1. What's your favourite food memory?
2. Name your go-to regional foodie spot?
3. The home-cooked meal that never fails you?
MARTIN WANLESS
Co-founder and Managing Director
1. Saturday lunchtime fish and chips from the local chippy five doors down from my grandma’s – Ringtons tea on the side.
2. The eggs on sourdough with potato rosti never fails at The Alternate Root in Uralla!
3. I make good curries. Like really good. From madras, to bhuna or daal – take your pick.
MEG MILLER
Digital Marketing Manager
1. My grandparents’ farm – Bushells tea boiled in a billy-can over an open fire and a packet of Arnott’s family biscuits shared next to the creek.
2. The Chip Shop in Port Macquarie –holy mackerel the guys do some stellar fish and chips.
3. Pick a cuisine and give me an hour. I don’t have a fail-safe, I just love experimenting in the kitchen.
CLAUDIA MONIQUE
Partnerships Director
1. Nan’s creamy tuna casserole and her fruit brownie topped with LOTS of butter. Oh golly, and can’t forget Nan’s apple crumble and homemade melting moments too.
2. Hissy Fits, Tamworth – their breakfast burrito with chorizo and cauliflower rocks my world!
3. Homemade pizza – a simple margarita takes gold!
JEREMY BANKS
Partnerships Manager
1. Cheesy corn dip – it came out on Christmas day (still does) and my brothers and I would have it demolished within minutes.
2. Coffs Harbour Fishermen’s Co-op –fresh seafood on the jetty, doesn’t get much better!
3. Homemade pizza – low-carb base, BBQ sauce, pizza cheese and some salami, every Sunday night!
We acknowledge the Traditional Owners of the land on which we live, learn and work, the Anaiwan people, and pay our respects to Elders past and present. We extend our respect to the Yaegl people to the north and the Gumbaynggirr people to the south, and all the Aboriginal people of this beautiful land we’re lucky enough to call home.
SOPHIE HONESS
@sophie_honess
With thanks to Sophie Honess for sharing this incredible textile artwork, Rest . Sophie is a Gamilaroi Yinarr woman based in Tamworth. Her works respond to her immediate environment, finding and exploring hidden beauty.
“I love rummaging in op shops for supplies: fabric remnants, half-completed cross-stitches, leftover yarn, tubs of crochet hooks and odd buttons.They tell the story of their previous owner, producing images of rest – of women in armchairs, stitching. The items themselves also speak of rest. They have been resting in boxes, cupboards and drawers, sometimes for decades. This work embodies my rest. I made no drafts or plans. I simply sat on the mat, surrounded by the wool and started weaving. I felt my spirit revived through this rest. I was able to create intuitively, grouping my favourite colours together and creating texturing and composition.”
Sophie is also hosting art classes, alongside fellow
To book, visit: tamworthartacademy.com
practicing artist Danny Stanley, at the Tamworth Art Academy.
Look for the good, the helpers, the folks who are here to make the world that little bit better.
Like Mamadou Safayou Barry who cycled across the whole of West Africa and the Sahara Desert’s road network – 4200km – and across five countries in the hope he’d be accepted into an Egyptian university. At the end of his journey, the prestigious Al-Azhar University offered him a full scholarship.
Look to Bjartmar Leosson, a man known as the ‘bike whisperer’ in Iceland’s capital of Reykjavik, where he works to recover stolen bikes, then invites the one-time thieves to become accomplices in his citywide bike theft bust, and to American Linda Songbird after rescuing Neo, a dog who was a victim of severe animal abuse and had spent more than 450 days in a shelter.
Look to the Oklahoma teen believed to be the first person in history to beat Tetris. Known by his game tag Blue Scuti, the young gamer played for 38 minutes until level 157 when the blocks fall so fast, and the mechanism for keeping score records 999999 points for so long, that the low-tech hardware can’t continue to process and the game freezes. Sure, it’s a game, but it’s good to see some dedication in the youth of today.
Look to the Hong Kong restaurants leaving their oyster shells out for collection every Thursday so trucks from The Nature Conservancy can collect them, clean them and return them to the reefs to rebuild and thrive in the deep Hong Kong water.
And finally, look to the Aussie pet detective, Anne-Marie Curry of Arthur & Co, who recovered a blue-eyed cavoodle pup stolen from its courier van during an overnight rest stop outside the Armidale Jockey Club. We tip our hat to you, Anne-Marie.
That’s a whole lot of good. Cheers to that.
BEHIND THE LENS
Armidale, NSW
My food photography journey started around six years ago. My husband Chris and I were in the early stages of running our catering business, Little Coco’s Gourmet Catering. I wanted to showcase our food through online platforms and was frustrated when I couldn’t accurately capture the beauty and attention to detail Chris put into the food.
I decided it was time to purchase some real photography equipment. I was amazed at the clarity of the images, especially when using different lenses and settings. I did some training, learnt about angles and light and before I knew it was producing images for our website and social media that accurately reflected our brand. Today, it gives me great satisfaction to capture new images for my clients, too. They’re over the moon with the results and know those will undoubtedly elevate their food business.
Foodie finds
FOUND
1. AZKA RESTAURANT – RYDGES, ARMIDALE
Mood lighting? Check. Atmosphere? Check. Delicious cocktails and wine, and tapas to boot? Check. This friends, is Azka Restaurant, the hidden gem of fine dining at the Powerhouse Hotel by Rydges in Armidale. With yummy food options to share, great service and cocktails you won’t be forgetting any time soon, Azka should be high on your list. @rydgesarmidale rydges.com
2. TATTERSALLS HOTEL, ARMIDALE
Opening its doors back in 1854, Tattersalls Hotel has been welcoming guests for some 170 years. Having undergone recent renovations, this hotel is now one of the premier food and accommodation destinations for visitors and locals alike. Offering a luxurious, art deco-style retreat, stepping into Tattersalls is like stepping back in time. Dine in their restaurant and experience quality service and delicious meals from their menu, or enjoy a relaxed catch-up with friends in their Pizza Garden or in the front bar. Whatever you choose, you're guaranteed to enjoy your time at Tatts. tattersallsarmidale.com.au
3. NEVILLE’S STORE, ARMIDALE
Hankering for American-style burgers? Add Neville’s Store to your itinerary. This good ol’ fashioned milk bar turned trendy diner has everything you need to satisfy those cravings – from burgers and fried chicken to fish and chips, early 90s and 2000s candy and a self-serve gelato station. @nevillesstore nevillesstore.com.au
4. SIGNOR VERTELLI, ARMIDALE
Deliciously wood-fired and made on a sourdough base, Signor Vertelli does pizza like no other. Begin with a bowl of olives and a bottle of sparkling water, followed swiftly by a glass of red. Throw in a serving of burrata and cannellini beans and you’re off to a good start. Assuming you’ve ordered and demolished your pizza and are searching for something sweet, we can recommend the tiramisu – it’s to die for. @signor.vertelli signorvertelli.com
5.
PAPER TIGER EATERY, ARMIDALE
Dreaming of ramen? The Paper Tiger Eatery has you covered. Try the breakfast ramen alongside a serving of the handmade dumplings. Also offering Friday and Saturday night takeaway, the Paper Tiger has a delicious selection of taste-bud tantalising foods to choose from, including kimchi arancini, pulled pork bao and chicken ramen. Don’t miss out!
Facebook: Paper Tiger Eatery
6. KINSHIP KITCHEN CAFE, ARMIDALE
Nestled halfway along the Armidale Mall, Kinship Kitchen is all stained glass windows and divine wooden floorboards, making this exactly the kind of place you want to spend a cosy day out. Offering a simple yet delicious menu rich with seasonal produce, Kinship Kitchen crafts food that is good for the soul. @kinshipkitchencafe
7. MINNIE’S TUCKSHOP, URALLA
Serving up freshly made salads, sandwiches and açai bowls alongside some seriously good smoothies, milkshakes and jaffles, Minnie’s Tuckshop is your one-stop shop for a
THE MOUNTAINS
deliciously filling meal. Open Thursday to Sunday, this little diner is all about fresh, tasty and locally sourced options. Pop in and watch the world go by at the window bar or order takeaway and enjoy it in the park.
@minnies_tuckshop
8. THE ALTERNATE ROOT, URALLA
Set in a breathtakingly beautiful refurbished building in Uralla, The Alternate Root is a popular brunch spot serving up fresh and delicious meals on the daily, using seasonal and local produce where possible. Live music, tapas and cocktails more your scene? This bustling cafe has those in spades too. @thealternaterootcafe
9. HISSY FITS CAFE, TAMWORTH
Welcome to Hissy Fits, the home of one of the best bacon egg rolls this side of the Great Dividing Range. As well as tasty chicken and waffles, Hissy Fits offers casual cafe dining with a retro twist – great coffee, stellar vibes and fantastic service can all be found here.
@hissyfitscafe
10. THE WORKSHOP KITCHEN, RYDGES, TAMWORTH
Located inside the Powerhouse Hotel in Tamworth, The Workshop Kitchen is open all day, offering breakfast, lunch, dinner and drinks until late. Offering Jack’s Creek Beef, artisan sourdough from Reverence Sourdough and delicious sides and salads, you’re sure to find something to savour. @powerhousetamworth rydges.com
11. FITZROY MILK BAR, TAMWORTH
Opened in 1959 by Louise Georgiadis, Fitzroy Milk Bar is a family-run business that has been serving the good people of Tamworth for the past 64 years. To this day, the team serves delicious milkshakes, ice cream, burgers and fish and chips. @tamworthfitzroymilkbar
12. SPILT MILK BAR, TAMWORTH
Searching for scrumptious gelato? Spilt Milk Bar has just the thing! With stores in Tamworth, Orange and Canberra and all locations open seven days a week, this funky gelato bar has you covered for all your Italian-style ice cream needs. @spiltmilkbartamworth spiltmilkbar.com
13. THE PIG & TINDER BOX, TAMWORTH
The Pig & Tinder Box, lovingly known as ‘The Pig’, exudes ‘urban city bar’ charm while serving delicious modern Australian cuisine with both Asian and European influence. Offering share platters, pizzas and single plates, The Pig offers a relaxed environment for good times aplenty. @thepigandtinderbox thepigandtinderbox.com.au
14. MISS JU JU, TAMWORTH
From the bustling streets of Laos to the regional town of Tamworth, the award-winning Miss Ju Ju has gone from making dumplings in a home kitchen to catering for hundreds daily. Serving your South-East Asian favourites alongside delicious continental treats, it’s the perfect place to nourish your soul (and your tummy). @missjujufoods missjuju.com.au
FOUND X FOUND
15. DECO WINE BAR & RESTAURANT, TAMWORTH
Located inside the stunning heritage wing of CH Boutique Hotel, DECO Wine Bar is easily one of the best restaurants in Tamworth. Offering the finest in regional dining, it’s open seven days a week and offers breakfast, lunch and dinner. The perfect place to catch up for after-work drinks or to enjoy a delicious meal with friends, DECO Wine Bar & Restaurant needs to be added to your must-visit list – stat! @ch_boutique_hotel_tamworth chboutiquehotel.com.au
16. HOPSCOTCH RESTAURANT & BAR, TAMWORTH
Found on the edge of Bicentennial Park with Tamworth’s Regional Playground right next door, you’ll be suited and booted for pancakes and play in one fell swoop. But if mimosas and martinis are more your style, don’t fret, because Hopscotch has got your back on this front too. @hopscotchrestaurant hopscotchrestaurant.com.au
17. DUNGOWAN BREWERY, TAMWORTH
Located just 20 minutes outside of Tamworth, Dungowan Station has been up and running since 1834. Now also home to the Dungowan Brewery and a wedding facility to boot, you can relax and unwind in the beautiful space which offers modern casual dining and a fantastic atmosphere. @dungowanbrewery dungowanbrewery.com.au
18. RAFTERS CAFE & RESTAURANT, GUYRA
With the New England Highway right on its doorstep, Rafters Cafe & Restaurant is the perfect place to stop and grab a quick bite to eat while travelling through Guyra. Open from 9am to 9pm seven days a week, Rafters offers locals and travellers alike a place to stop, relax and enjoy a meal. Facebook: Rafters Cafe & Restaurant
19. GUYRA COUNTRY FRESH HOT BREAD SHOP, GUYRA
Whipping up a delicious selection of yummy treats, the Guyra Country Fresh Hot Bread Shop offers its customers the chance to indulge in freshly baked bread, pastries, pies, sausage rolls and everything in between. With specialty products such as birthday cakes, donuts and slices up for grabs, this bakery deserves a spot on your must-try list. guyracountryfresh.com.au
20. THE UNION, INVERELL
Located on Otho Street in Inverell, The Union is known for its stellar Wagyu patty burgers, its fish and chips and its pastas, to name a few. Offering customers the chance to dine-in or order takeaway, you can enjoy a meal in a beautifully restored building with friends or stay snuggled up at home. @theunioninverell theunioninverell.com.au
21. FILL COFFEE, INVERELL
Slinging specialty coffee from 6.30am on weekdays and a little later on weekends, Fill Coffee is the perfect place to get your coffee… fill. Pick up a Croque Monsieur crumpet from the Sourdough Crumpet Co for breakfast and you’re guaranteed to skip your way through the rest of the day. @fill.coffee oxfordonotho.com.au
THE MOUNTAINS
22. BAD MANNERS, TENTERFIELD
Enter Bad Manners, located on Manners Street in Tenterfield. Offering hot donuts, coffee, açai bowls and gourmet pies every week from Thursday to Sunday, Bad Manners is a top spot for yummy treats while visiting the highland town.
@badmannersdonuts
Facebook: Bad Manners Tenterfield
23. WALCHA TAPHOUSE, WALCHA
Introducing Walcha Taphouse, home to great service, delicious food and a wide selection of craft, local and national beers. Perfect for a relaxing afternoon drink, a pit-stop while travelling or a night on the town, Walcha Taphouse is a mustvisit on your foodie destination list. @walcha_taphouse
24. THE ARTISAN’S ALTITUDE, TENTERFIELD
From handmade Jersey cow cheese to coffee, freshly baked goods, preserves, soaps and body lotions, The Artisan’s Altitude in Tenterfield is your go-to for all things local. Sourcing products from the Granite Belt and New England regions, this must-visit store is packed full of gems for you to discover. @theartisansaltitude theartisansalititude.com.au
25. DOBSON’S DISTILLERY, KENTUCKY
If you haven’t visited Dobson’s Distillery yet, you’re missing out. Nestled among the beautiful rolling hills of the New England region, Dobson’s Distillery welcomes guests to its cocktail and tasting bar, the Speakeasy. A grain to glass distillery, Dobson’s produces multi-award winning spirits and offers guests the chance to dine in its restaurant on weekends. @dobsonsdistillery dobsonsdistillery.com
26. THE LOCAL, GLEN INNES
Passionate about supporting local business, The Local in Glen Innes champions suppliers and producers across the region. Serving creative Australian-style cafe food for breakfast and lunch, The Local also becomes a private venue for hire at nighttime, offering guests a bar-dining experience complete with cocktails and a tapas or canapes menu. @thelocalgleninnes thelocalgleninnes.com
27. BITTER SUITE CAFE + WINE BAR, GUNNEDAH
Discover Bitter Suite Cafe + Wine Bar, the place where impeccable service, delicious food and coffee, art and ambience can be found in the regional town of Gunnedah. With a focus on using fresh, local produce, Bitter Suite Cafe + Wine Bar reflects the diversity that can be found in the region, offering guests the chance to connect, relax and celebrate.
@bitter_suite_cafe bittersuitecafe.com.au
28. THE PEEL INN HOTEL, NUNDLE
Located in the heart of Nundle, The Peel Inn Hotel was built in 1860 by William McIlveen, who astonishingly lost the pub to John Schofield in a card game. Now run by fourth generation publican Robert Schofield and his wife Margaret, The Peel Inn Hotel is an award-winning venue, welcoming guests in for a cool beverage, a delicious meal and a comfortable stay. @thepeelinnhotel peelinn.com.au
Foodie finds
1. CEDAR BAR & KITCHEN, BELLINGEN
The brainchild of husband and wife team Paul and Victoria Harper, Cedar Bar & Kitchen offers a delicious grazing-style menu, meaning you can pop in for a quick glass of wine and a bowl of olives or stay and savour different dishes throughout the evening. Whiskey connoisseur Paul will happily help you find something you’ll enjoy, with the venue boasting both regional and international craft beers and boutique wines and spirits.
@cedarbar cedarbar.com.au
2. ZA’ATAR, BELLINGEN
Whether you’re a seasoned lover of Middle Eastern cuisine or a newcomer looking to explore fresh flavours, Za’atar in Bellingen is a great place to start. Serving authentic Israeli street food daily, Za’atar is a popular destination for locals and travellers alike.
Osteria Fiume is the vision of restaurateurs Fiona Richardson and Megs Black. Meaning ‘river’ in Italian, Osteria Fiume pays tribute to the water that surrounds the beautiful town, and to the original Osteria owners of Italy. Inviting you to come as you are, enjoy a simple meal and leave feeling refreshed and revived, Osteria Fiume offers a place for you to enjoy simple yet delicious food and wine.
@osteria_fiume osteriafiume.com.au
4.
CHARLIE’S AT CHURCH, BELLINGEN
Searching for rustic Italian-style dining? Well, you’ve found it. Enter Charlie’s at Church. Specialising in delicious sourdough pizza, handmade pasta and to-die-for tiramisu, as well as being fully licensed (did someone say cocktails?), this restaurant will have you returning every time you’re in town. Offering indoor and alfresco dining as well as takeaway, Charlie’s at Church is THE place to be from Wednesday to Saturday. @charliesatchurch charliesbellingen.com.au
5. BLACK BEAR CAFE, BELLINGEN
Serving breakfast and lunch under the lush trees of Church Street, Black Bear Cafe aims to provide its customers with simple, locally sourced and preservativefree meals jam-packed with delicious flavours. And their coffee? Just as good!
@blackbearcafebellingen
6. FEDERAL HOTEL BISTRO, BELLINGEN
Open seven days a week, the Federal Hotel, also lovingly referred to as ‘The Fed’, is steeped in rich history. Gaining its name in honour of the federation of the states of Australia in 1901, The Fed boasts an award-winning bistro, some of the best live entertainment in the region and luxury accommodation for those seeking central access to the mountainside town.
@federalhotelbellingen federalhotel.com.au
THE WATERFALL WAY
7. PERFECT PIZZA, BELLINGEN
Serving mouth-watering morsels from Thursday to Saturday, Perfect Pizza in Bellingen is your go-to for, well… perfect pizza (the stone-baked variety to be exact). With a menu that packs a punch – think Philly steak, Greek lamb, veg masala and cheeseburger flavours, this restaurant has your taste buds covered.
@perfectpizzabello perfectpizzas.com.au
8. COASTAL HARVEST, BELLINGEN
Open from midday until 8pm, Tuesday to Sunday, Coastal Harvest is a burger bar with a difference. Aiming to showcase and support the exceptional collection of suppliers and producers in the region, Coastal Harvest uses only the finest ingredients sourced locally from butchers, bakers, growers and artisans. Celebrating food that is simple, fresh and familiar, Coastal Harvest is a takeaway food you can feel good about – on the inside and the outside.
@coastalharvest_ coastalharvest.com.au
9. THREE BLUE DUCKS, BELLINGEN
Born from a love of delicious food, sustainable living, surf and friendship, the Three Blue Ducks now has five locations across Australia – the most recent of which has opened in this very region! Taking up residence at The Lodge in Bellingen, the Three Blue Ducks restaurant is set on 16 lush acres of land – offering the perfect location for a scrumptious feast.
@threeblueducks threeblueducks.com
10. BELLINGEN BREWING
CO., BELLINGEN
With the environment at the heart of what it does, this brewery has crafted its beer (and the building itself) to reflect its sustainable values. With pizza on the menu and live music over the weekends, Bellingen Brewing Co. invites you and your friends to enjoy yourselves over an ale, some tunes and a slice of pizza or two.
@bellingenbrewingco bellingenbrewing.com
11. THE BELLINGEN GELATO BAR, BELLINGEN
This is where passion meets sustainability and flavour meets expertise. Here you’ll find delicious gelato – the kind that is tangy, zesty, sweet, creamy, rich and full-bodied – sometimes all at once. This is the kind of gelato that you’ll relish as you smack your lips in satisfaction.
Name your favourite baked good – bread, pastries, sausage rolls, pies. Whatever it is, you’ll probably find it (and so much more) at the Bellingen Swiss Patisserie & Bakery on Church Street. The skilled team makes each and every product with love, while serving up a great cup coffee on the side. There’s your weekend treats sorted.
With a passion for all things bread, alongside using local, sustainable and organic ingredients, Hearthfire Bakery owners Sally and Dave set out to create the kind of community they wanted their community to have. So in the year 2000, Hearthfire Bakery was born. Creating delicious bread, pastries, pies and more, the team at Hearthfire are highly skilled artisan bakers, crafting only the best and most delicious treats for their customers. @hearthfire_bakery hearthfire.com.au
14. SWEET BELLINGEN, BELLINGEN
Whether you’re looking to sink your teeth into the sweet, decadent texture of South Australian fudge, or you’re popping by to sample the delectable flavours of handmade chocolates, Sweet Bellingen has you covered. Offering a range of international confectionery and drinks, a lolly cabinet stocked with crowd favourites, and a diverse range of both locally and Australian-made products, Sweet Bellingen is the perfect place to pick up a tasty treat. @sweetbellingen sweetbellingen.com.au
15. HYDE BELLINGEN, BELLINGEN
Started by mother/daughter duo Jenni Bienefelt and Elyse Wright, HYDE Bellingen offers a space that focuses on bringing people together. Serving delicious coffee and cafe-style food, a boutique shopping space and plenty of tables to sit and read, work, meet with friends or host your group gathering, HYDE Bellingen has a lot to offer and is the perfect place to stop, shop, drink, eat and relax in Bellingen.
@hydebellingen
16. THE OLD BUTTER FACTORY CAFE, BELLINGEN
The Old Butter Factory Cafe is iconic in Bellingen’s food and art scene. Eat, shop and sit back and watch the world go by in this beautiful building that boasts a history as colourful and diverse as the businesses it now homes. Serving up delicious breakfast and lunch options seven days a week, this cafe is definitely worth a visit.
Facebook: Old Butter Factory Cafe, Bellingen theoldbutterfactorycafe.com.au
17. BRUNO’S MEDITERRANEAN KITCHEN, BELLINGEN
Offering delicious Mediterranean-inspired cuisine, seasonal cocktails, quality wine, tap beer and friendly service, Bruno’s Mediterranean Kitchen is perfect for a romantic dinner in Bellingen or catching up with friends. With inside and outside dining options and a menu that’s perfect for sharing, you may need to book ahead for this one as it can get busy!
brunosbellingen.com.au
THE WATERFALL WAY
18. FUSSPOTS CAFE, EBOR
A popular place for caravanners and motorcyclists to pause and enjoy a meal and a coffee while on the road, Fusspots is open from 8am – 3pm daily, serving up delicious home-style breakfast and lunch options.
Facebook: Fusspots at Ebor
19. SUNSHINE ON HICKORY, DORRIGO
A beautiful cafe located in the heart of Dorrigo, Sunshine on Hickory serves organic coffee, fresh salads, sourdough bread, pies and so much more! Get your hands on one of their delicious toasties or smoothies – pronto! sunshine-on-hickory.business.site
20. CANOPY CAFE, DORRIGO
Nestled inside the Dorrigo National Park, Canopy Cafe offers its customers a view like no other. Overlooking lush rainforest, you can enjoy fresh, contemporary Australian cuisine with a side of breathtaking scenery. The perfect for a pick-me-up before or after a hike, seven days a week.
Facebook: Canopy Cafe
21. COMPONENTS CAFE, DORRIGO
Located inside a beautifully restored cottage, Components Cafe is cuter than cute. With its stunning garden area out the back, hardwood floors and plenty of seating inside, this cafe is exactly what you would hope to find in a beautiful mountainside town like Dorrigo.
Facebook: Components Cafe
22. THE CHEEKY SPARROW, DORRIGO
Open from Thursday to Sunday, The Cheeky Sparrow in Dorrigo offers a delightful selection of lunch and dinner options. Serving classic and gourmet pizzas, burgers, fried foods and a range of hot and cold drinks, this cafe on Hickory Street has your hunger pangs sorted.
Facebook: The Cheeky Sparrow Cafe
23. THE DORRIGO DELI, DORRIGO
Sourcing locally made specialty food products and a wide range of gourmet delicatessen items, The Dorrigo Deli serves delicious coffee and toasted sandwiches. Stocking a huge range of Australian and international cheeses, cured meats, salamis and more, this is your one-stop shop to the perfect cheese platter.
@thedorrigodeli thedorrigodeli.com.au
24. TALLOWOOD CAFE, DORRIGO
Located right on the Waterfall Way, Tallowood Cafe offers travellers easy parking, delicious coffee and tasty meals to boot. Serving fresh sandwiches, cakes and tarts, fish and chips and burgers, Tallowood Cafe is the perfect destination to stop over and grab a bite to eat.
Facebook: Tallowood Cafe Dorrigo
Foodie finds
THE SEA
1. SUPPLY SPECIALTY COFFEE AND BAR, COFFS HARBOUR
Located at the Jetty Beach precinct in Coffs Harbour, Supply Specialty Coffee is an espresso bar serving up exceptional coffee and food seven days a week. Built with the community in mind, Supply’s chic interior creates a laid-back atmosphere perfect for gatherings of all kinds. With larger tables for big groups, nooks for solo coffee seekers and outdoor seating for those with pups in tow, Supply is your go-to for good coffee and good vibes. @supply.coffee supplycoffee.co
2. DARK ARTS CAFE & BAR, COFFS HARBOUR
Roasting their own beans on the Coffs Coast, Dark Arts Cafe & Bar offer coffee as unique as the venue itself. Tucked away on Cox Lane in Coffs Harbour, Dark Arts Cafe & Bar provides vibes in spades. With a quirky interior, delicious coffee, yummy food and live music, Dark Arts is a venue you simply must visit. @darkartscafeandbar darkartscafeandbar.com
3. PALATE & PLY, COFFS HARBOUR
Enter Palate & Ply, the cafe where friendliness and a great atmosphere are the norm. Conveniently located in central Coffs Harbour, Palate & Ply serve Big Five Coffee Roasters coffee and healthy breakfast and lunch options. As well as selling every coffee gadget under the sun, Palate & Ply are digital nomad-friendly, offering free WiFi for cafe customers. @palateandplyespressobar palateandply.com.au
4. PIG AND KHAI, COFFS HARBOUR
Searching for Filipino food in Coffs Harbour? Pig and Khai is your place. A family-run business celebrating Filipino cuisine, Pig and Khai create delicious meals and serve them to you with gusto. Known for its friendly staff and exceptional service, going to the Pig and Khai for a meal might be just what you need in your life. Facebook: Pig and Khai Coffs Harbour
5. CREASIAN RESTAURANT, COFFS HARBOUR
Owen Young, Head Chef of CreAsian Restaurant, took to the wok at just 18 years old. Following in the footsteps of his grandfather, father and his aunty and uncle, Owen now has 30 years’ experience in creating delicious, flavour-packed meals – and you’re invited to try them. Head to CreAsian in the City Square Town Centre in Coffs Harbour, where friendly staff and flavoursome, well-priced meals make this restaurant one to remember. creasian.com.au
6. STEF BEACHSTONE, COFFS HARBOUR
Add the rich flavours from owner Stef Mazzina’s Italian upbringing to his culinary discoveries while travelling the world and you have Stef Beachstone – a relaxed and friendly restaurant with an emphasis on quality food and coffee. @stefbeachstone stefbeachstone.com.au
7. RIBEYE ROOFTOP BAR & KITCHEN, COFFS HARBOUR
One of the top fine dining restaurants in Coffs Harbour, Ribeye Rooftop Bar and Kitchen prides itself on creating delicious, high-quality meals. Sourcing only the finest products from the Mid North Coast region, this restaurant aims to provide its customers with an elevated dining experience, perfect for those celebrating a special occasion or looking to indulge for the evening.
@ribeyerooftop cex.com.au
8. GRAZIE, PAPI, COFFS HARBOUR
Seeking Italian food straight out of Nonna’s kitchen? You’ve found it! Enter Grazie, Papi, the Coffs Harbour-based Italian restaurant serving classic Italian wood-fired pizzas and scrumptious pastas. Not to mention the seafood. And the wine. And the cocktails. And the sides. And the list goes on – don’t miss out.
@graziepapi graziepapi.com
9. SHEARWATER RESTAURANT, COFFS HARBOUR
Open for breakfast, lunch and dinner, Shearwater Restaurant serves a modern Australian menu with a view. Sitting atop the Coffs Creek, this restaurant offers you the chance to immerse yourself in tranquillity and class as you enjoy some of Coffs Harbour’s finest food and drink.
@shearwaterrestaurant shearwaterrestaurant.com.au
10. LATITUDE 30, COFFS HARBOUR
Located on the coastline of Coffs Harbour, Latitude 30 is a dining experience worth putting on your must-do list. Hailing from Sicily, Head Chef and proprietor Marcus Blackwell dreamt of creating a world-class restaurant on the Marina, and that he did. At Latitude 30, you can find delicious meals thoughtfully prepared with the finest local ingredients, and with views of the sparkling South Pacific, you’ll kick yourself for not visiting sooner.
@latitude30coffsharbour latitude30.com.au
11. OLD JOHN’S, COFFS HARBOUR
Say a big hello to the crew at Old John’s in Coffs Harbour, because they sling some of the best brews this side of the Jetty strip. Serving up simple yet stunning dishes, you can find your classic bacon and egg roll and eggs on toast to go alongside your daily caffeine hit, making this little cafe the perfect spot for an early morning pick-me-up before work or a surf.
@oldjohnscafe
12. CAFE TREEO, SAWTELL
Step into Cafe Treeo in Sawtell and step into a pocket of coastal-foodie paradise. Boasting alfresco dining, friendly service, Will & Co coffee, and an all-day breakfast and lunch menu, Cafe Treeo has your next brunch date sorted.
@treeo_sawtell treeo.com.au
13. SPLIT CAFE & ESPRESSO BAR, SAWTELL
Serving Allpress coffee and top-notch food since 2005, Split Espresso in Sawtell is your go-to for fresh and healthy meals. Famous for its Maqui Bowls and yummy salads, Split Espresso has you covered for all your brekky and lunch needs.
@splitespresso splitcafe.com.au
14. THE HILLTOP STORE, SAWTELL
Located on First Avenue in Sawtell, The Hilltop Store boasts seasonal and simple dishes packed with fresh ingredients. The store's owners, Matt, Carla and Ritchie, bring their wealth of knowledge and experience to the table, aiming to create dishes that connect community to landscape with an emphasis on sourcing local produce. Serving coffee, breakfast and lunch, The Hilltop Store is in prime position to fill your cup while you watch the world go by.
@thehilltopstore thehilltopstore.com.au
15. BELLO E BUONO, SAWTELL
An authentic Italian-style cafe, Bello e Buono is located along the fig-lined street of Sawtell. Serving traditional Italian-style foods, you’ll find your homemade lasagnas, your carbonaras, your focaccias and your tiramisus at Bello e Buono. Oh, and don’t forget breakfast and espresso – which are just as good!
@belloebuono_sawtell
16. BAR QUE SERA, SAWTELL
A relaxed bar and restaurant located in the heart of Sawtell, Bar Que Sera offers its guests share platters and cocktails, beer and snacks or plates and a delicious wine list. Owners Bianca and Ric love celebrating seasonal and local produce with emphasis on supporting independent producers.
@bar_que_sera bar-que-sera.com
17. THE AUGUST MOON, SAWTELL
Hankering for good Chinese food? Try The August Moon in Sawtell – it will sweep you right back to the good ol’ days when retro Chinese-Australian cuisine was all that could be found in a regional town. For simple dining, friendly service and fresh, flavour-packed dishes, make sure you visit this restaurant on First Avenue. Facebook: Theaugustmoon_Sawtell theaugustmoonsawtell.business.site
18. EMERALD BEACH GENERAL STORE, EMERALD BEACH
Welcome to sunny Emerald Beach General Store, where you can find specialty coffee served up alongside moreish breakfast, brunch and lunch options. Boasting a great atmosphere, you can find all your general store favourites here, including the classic milkshake and burger combo. Don’t let nostalgia pass you by – pop into Emerald Beach General Store, stat!
@e_b_generalstore
19. MATILDA’S, NAMBUCCA HEADS
THE SEA
Picture this: an iconic pink building turned restaurant boasting a sandwich bar, pizzas, fancy oysters and wine of an evening and fresh Peach & Wolf Family Bakery pastries of a morning, all the while brewing some of the smoothest coffee Australia has to offer… sounds like a dream, right? Yes and no. It is a dream but it’s also real and you can find it at Matilda’s in Nambucca. @matildasnambucca matildas.broads.com.au
20. GOOD TIME CHARLIE’S, NAMBUCCA HEADS
Good food, good coffee and good times can all be found at Good Time Charlie’s. Pouring Allpress Espresso with a monthly rotating guest roster, Good Time Charlie’s is your go-to for good coffee when visiting Nambucca Heads. They also don’t like to overcomplicate things, so you’ll find simple food done well – we recommend trying their toasties! @good.time.charlies goodtimecharlies.com.au
21. BLUEBOTTLES BRASSERIE CAFE, WOOLGOOLGA
If you’ve ever been to Bluebottles Brasserie cafe, you might have noticed that it's always packed, and for good reason. Serving pastries, coffee, and scrumptious breakfast and lunch options, all with alfresco dining, it’s no wonder this cafe is popular. Centrally located and close to the caravan park, Bluebottles offers both locals and travellers alike a place to grab a bite to eat while relaxing in the beachside town of Woolgoolga. @bluebottles8 bluebottlesbrasserie.com.au
22. WOOPI BREWING CO., WOOLGOOLGA
Serving wood-fired pizzas and delicious share platters alongside their own brand of community crafted beer, Woopi Brewing Co. in Woolgoolga is the place to be for good times and chilled vibes. With a focus on connecting locals and visitors with the community, Woopi Brewing Co. provides a family-friendly atmosphere all can enjoy. @woopibrewingco woopibrewingco.com.au
23. SASSAFRAS YAMBA, YAMBA
Described as a slice of paradise, Sassafras in Yamba is vibrant, fun, and most importantly, sells finger-licking good food. Offering both dine-in and takeaway, Sassafras has been serving delicious pizza, pasta, and chef specials since 2003. With a focus on fresh, local ingredients and supporting local artisans, Sassafras deserves a spot on your visit list. @sassafras_yamba sassafrasyamba.com
24. BILLS FISHHOUSE AND BAR, PORT MACQUARIE
Offering casual modern dining, Bills Fishhouse in the seaside town of Port Macquarie offers visitors the chance to experience simple, uncomplicated and delicious food. Conveniently situated in the centre of town, Bills Fishhouse and Bar is the perfect spot to enjoy an evening drink or a relaxing meal with friends. @billsfishhouse billsfishhouse.com.au
IN PICTURES DROPPED LOLLY
PHOTOGRAPHER Jen Drew @adventuresofjen
Jen Drew has always been a little off-centre; she’s always noticed the unnoticed. Even as a child, her eyes scanned pavements wherever she hopped, skipped and jumped, fixated on finding things people had dropped and forgotten. Enter the Dropped Lolly series – a celebration of her favourite childhood lollies, memories and moments others missed.
TAKE ME TO CHURCH
From a German NATO base to Michael Jordan’s tennis court, Soho institution L’Escargot to sailing the high seas serving a Ukrainian oligarch –Simon Jones’ cheffing career has been anything but ordinary. Discover how he landed sunny side up at Charlie’s at Church in the heart of Bellingen.
WORDS Steph Wanless
PHOTOGRAPHY
Jim A. Barker
Simon Jones describes himself as a normal child who lived an unusual childhood. His dad’s job in the air force led the family to move every three years, opening his young world (and his palate) to the culture and cuisine of France, Italy and Holland. But many of his formative years were also spent at a NATO base in Rheindahlen, Germany.
Known as JHQ, the camp Simon called home was once a bustling city, complete with shops, swimming pool and all the usual amenities –an English military base cloaked in community, just down the road from Dusseldorf.
Today, it’s a ghost town.
And yet, when it did breathe, it fuelled Simon’s world in a way he never expected.
“My next-door neighbour was a private chef for some of the big wigs in the military. I was 15 and needed to complete work experience for my schooling – he invited me to join him for three weeks; that was my first taste of cheffing,” says Simon.
He must have done an alright job, because he was invited back for the summer holidays. While Simon’s mates were at the pool, he was in the kitchen earning some serious Deutschmarks –and he hasn’t left since.
But he did leave Germany.
“If I wanted to pursue secondary education, I needed to move to the UK – so I went off to Cheltenham College to study being a chef and got a job with Raymond Blanc.”
It was a huge jump forward – Simon knew it, his parents knew it, even his tutors knew it. They put it to him straight: ‘You’re better off at work than you will be at school. So go to work, come back in three years and we’ll sign the paperwork to give you your qualifications’.
“I’m not entirely sure that was legal, but it’s a long time ago now,” laughs Simon. “I guess it could be seen as a modernday apprenticeship. I worked hard, 8090 hours a week, checked in with my tutors annually and walked away with a great education under the guidance of one of France’s finest chefs.”››
Antipasti
THE APPETISER
By the early 2000s, Simon was ready to step things up a notch. He seized an opportunity to move to Canada, where he supported Head Chef Lee Parsons in establishing a new venue. Named The Prince of Wales, the hotel came with a vision: to create a dining experience on par with Raymond Blanc’s Le Manoir. Simon was well armed for the challenge.
“I’d describe it as a classic, Frenchstyle kitchen in Canada, run by this crazy English bloke. There was no expense spared – we’re talking the pinnacle of kitchens and the world’s finest ingredients,” says Simon.
He’s not exaggerating. Sea bass and live lobsters were flown in from Europe, while five kilogram boxes of truffles would arrive from British Columbia on a Greyhound bus. Everything that came into the building was raw product, lining the fridge and
store room shelves with the best produce – waiting to become the best menu.
“It was an amazing experience, one that lasted three years before I moved on again – this time to Hamilton, Bermuda, where I worked at a place called Waterloo House. That was my first boat to restaurant experience; the fishermen would moor their boats alongside the venue to deliver their daily produce,” says Simon.
The once-in-a-lifetime experiences didn’t end there. While it was hard work, Simon also describes the time as a constant summer holiday – where long hours in the kitchen were followed by soul-reviving dips in the western Atlantic Ocean, exploring the reefs in his lunch break.
Two years later, he swapped Bermuda for Beverly Hills. His next gig? Restaurant chef at The Belvedere, The Peninsula Hotel. Two hundred
covers a night was the norm for the venue Simon describes as a “rock star hotel”. Six days a week he’d cycle through the streets of LA to reach his new place of work, whip up wondrous meals courtesy of the “insane” level of produce on offer, and try to absorb the whole new world he found himself in. Simon describes those days as “surreal” – some moments more than others.
“One event saw me cooking a charity dinner on Michael Jordan’s tennis court – while globally renowned chef Nobu Matsuhisa was in the nearby kitchen. I was stood there chatting to them, creating these beautiful dishes using these unbelievable ingredients, it was just an amazing experience.”
From the highest of highs, Simon’s career was soaring – and following a move back to the UK to assist in opening Four Seasons Hotel in Hampshire, he got his big break.
PRIMI
THE FIRST COURSE
English journalist and food critic Jay Rayner once said: “L’Escargot isn’t just a French restaurant, it’s a Soho institution.”
Perfectly positioned within walking distance to some of London’s greatest theatres, L’Escargot has been the epicentre of London fine dining since 1927. In its time, the restaurant has hosted the likes of Coco Chanel, Elton John, Dame Judi Dench and Princess Diana. In 2006, the kitchen was under the reign of Marco Pierre White and Simon was invited to join the ranks.
“That was my break – that place is infamous, I couldn’t say no.
“This is the place the stories come from – you go to work in the dark, you leave in the dark. You get the Tube home at 2am, get back up at 5am to be at the restaurant by 7am; if you don’t, someone will steal the produce off the front step.
“It was a wild kind of busy – we were pirates in that kitchen. I’m talking anywhere from 60-150 covers at lunch, 150 covers pre-theatre, half-hour break, another 200 covers for dinner, followed by a crowd of theatregoers coming back for dessert after the show. If you ask me now how I did it, I’d have no idea – but when you work in L’Escargot, you know you’re alive.”
Understandably, the menu was built for speed. While it was also market influenced and seasonal, it was ultimately led by how quickly Simon could get the dish from the kitchen to the dining table.
“That was my jam,” he says. “Simple, classic food, really well thought out in this busy, bustling, noisy restaurant. We cooked everything seasonally –using seafood from Daily Fish at Billingsgate Fish Market, veg from Cream of the Crop in the heart of New Covent Garden Market, and lamb from Elwy Valley in Wales.
“Then there were the barrow boys –small market stalls I’d cycle past on the way to work, so I’d see what products were brand new. One week it was rhubarb, the next it was berries. I knew what was coming in and that would give us the menu’s direction as we moved through the seasons.”
When Simon joined the ranks of L’Escargot, it was a one-star Michelin restaurant, and had been for years. In 2007, another chef left, giving Simon the opportunity to step into the role as Head Chef under Executive Chef Warren Geraghty. Simon had one big goal in that role – to maintain the star.
“That was a fantastic break – the most amazing chefs had been in that space and we considered ourselves the custodians of the star for the period of time we were there.
“Keeping the star for the three years I was head chef was just the proudest moment. That was everything.”
And then, a phone call set Simon on a different path again… this time, it involved yachts. ››
“We were pirates in that kitchen. I'm talking anywhere from 60-150 covers at lunch, 150 covers pre-theatre, 200 covers for dinner.”
SECONDi
THE SECOND COURSE
“I had a rule. You never phone the kitchen during service time. So when the phone rang at 5pm on a Friday, just as the pre-theatre crowd was pouring in, I told the person on the other end to call me back on Monday and hung up.”
In the seconds Simon gave the caller, they offered him a job. Thinking it was a wind up, he thought little of it until they called back the following week, as directed. As it turned out, the person on the other end of the line was calling from Odessa on behalf of a Ukrainian oligarch. His question? “Will you come work on our yacht?”
Two days later, Simon was walking down Kensington Palace Gardens –a street lined by embassies and bookended by police – on his way to meet the oligarch and his team. He arrived at the old Russian embassy, the building the oligarch had recently purchased to convert into his home, and was promptly directed to the stables next door.
“A guy called Kevin stepped forward and said: ‘Let’s cut to the chase. This is what we’re going to pay.’ I said: ‘When do you want me to start?’”
For the next two years, Simon sailed the Mediterranean, the Aegean and the Black Sea. While the yacht’s kitchen was small, his ability to plan fast, fresh menus from L’Escargot’s basement kitchen put him in good stead. When he wasn’t at sea, he’d cook for the family from their private house in the Caribbean and Turkey, or their apartment in New York.
His reputation travelled across oceans, landing him another role on a yacht owned by a Swedish jewellery magnate. Simon set sail again, this time along the
coast of Finland, Sweden, down to Barcelona and the Turkish Islands.
“That role saw me spend a lot of time along the coast of Italy, sourcing produce from markets in Tuscany, Sardinia and Sicily and I fell in love with Italian food,” he says. “It’s simple, honest, delicious – there are no airs and graces to it, it rejoices in the rustic.”
It was a love Simon carried with him to the land down under, where in 2017, he donned the head chef hat once more for Elements of Byron. He describes the venue as having a ‘L’Escargot-esque’ game play in place – a seasonally driven menu with a team who bought smart, cooked smart, made everything in house and pulled off up to 350 covers a night.
“So I had this super fast brasserie going on, alongside a pizza oven.”
Enter the era where Simon honed his Italian cooking skills.
“I was lucky enough to have a few Italians working for me there, the most amazing pizza chefs from Italy. And while I was technically their boss, I picked their brains about everything they knew. We made fresh pasta, pizzas, and all the sauces and toppings that go along with it – I was so lucky to have three years with that team. Then the pandemic hit.”
Kitchens worldwide shut down, and Elements of Byron was one of them. While they managed to swing their doors open again months later, a second lockdown was too much for Simon to bear. The mood had shifted, he wanted a change, an opportunity to build something of his own – and Bellingen was calling. ››
*
WHY CHARLIE?
We asked Simon the same question – here’s what he said.
“It’s named after my grandfather, who loved a pint but wasn’t a particularly religious man. He wanted to marry my grandmother (who was a religious woman), so he had to attend church. As soon as we realised the building was in Church street, the name ‘Charlie’s at Church’ was obvious.
Our emblem is an acorn because Charlie worked as a carpenter for the National Trust in the UK, on a famous property called Boscobel House. King Charles II of England even hid from the Roundhead soldiers in an oak tree there. Such an incredible story and we’re proud to honour Charlie this way, in the heart of Bellingen.”
DOLCi
THE DESSERT
“My partner Selena and I decided to go on a break and came to Bellingen, as we often did. We love this town –and on that particular visit we started looking for businesses for sale. That’s when we saw The Fennel Seed was on the market.”
They viewed the property, fell in love on the spot and by January 2021, it was theirs. Renovations quickly followed, reviving the space as a soul-filled, informal trattoria in the heart of Bellingen – and Charlie’s at Church was born. Simon’s vision was a restaurant for the community, a place people can visit to celebrate anything and everything from 50th wedding anniversaries to 12-year-old birthday parties, mid-week catch-ups with the mates and Saturday nights out with your love.
The menu is hearty, wholesome and ultimately driven by the produce Simon can get his hands on.
“Everything’s made in-house and I’ve got the most fabulous suppliers – Bello Beef and their incredible steaks, and The Patch Organics’ fruit and veg. That’s why the menu is changeable, because it depends on what I can find on the day. We buy what we need, cook it that day and make every dish delicious.
“It’s rambunctious and busy, informal and fun,” says Simon. “We are so happy here, it’s the perfect pace for us – busy and buzzy and we have a great team behind us. Together we just want to cook great Italian food and offer the most amazing customer service to everyone who walks through our doors. We want people to feel wonderful here, and leave with both their stomachs and hearts full.” *
Discover Simon’s mad cheffing skills for yourself at Charlie’s at Church – rustic Italian dining in the heart of Bellingen. Simon and his team specialise in sourdough pizza, handmade pasta and their infamous tiramisu. Indoor and alfresco dining are available in this fully licensed, fun-filled venue.
The Workshop Kitchen at Powerhouse Hotel Tamworth by Rydges is on a mission to bring a whole new world of wood-fired cooking to Australian culture – and there’s one man leading the way.
When Nader Shayeb finished high school, he had no idea what he wanted to do next. He tried six different careers in a six-month period. Nothing stuck. That was until he secured the position of apprentice under renowned Irish-born chef Darren Simpson at Sydney’s Aqua Luna Bar and Restaurant.
This was it.
The heat, the intensity, the adrenaline rush of service. The opportunity to build on his love of food, educate himself in the expansive world of cuisine and different cultures.
Nader Shayeb was addicted – and has remained so for the past 25 years.
But there’s one particular style of cooking he’s drawn to more than most, and it all began one afternoon in his mum’s lounge room, while he sat watching TV.
MAN FIRE FOOD
The program playing that fateful day was called Man Fire Food, a cooking show presented by chef Roger Mooking that features the inventive ways Americans cook with fire – from small campfires to creative, custom-made grills and smokers.
“I turned to mum and said: ‘This is my future’. From that moment on I was hungry to learn everything there is to know about how barbeque is used in different cultures,” says Nader.
He bought books. His wife bought books. Books that took him from South America to North America, across Europe and into Asia, and heading back north to Mexico. He researched recipes and tested new flavours while his wife looked on, supporting his passion and caring for their children – something Nader is hugely thankful for.
With her support, Nader had the space to discover just how big, deep and wide the world of barbeque is – but spend five minutes with him and you can see it’s fuelling. It lights him up and ignites a fire in his belly for his role as Corporate Executive Head Chef for The Workshop Kitchen at Powerhouse Hotel Tamworth by Rydges.
“The Powerhouse has given me the opportunity to really explore and honour that style of cooking, and show people just how sensational the flavours can be by using different barbeques to create the dishes on our menu.”
To do that, the man needs the right tools. Thankfully, The Workshop Kitchen is now armed with an Argentine Parrilla Grill, two small portable barbeques, two cabinet smokers and a rotisserie. Because options are crucial.
“The two small barbeques sit on each side of the kitchen,” says Nader. “We use them for our entrees, like the quail in tamarind and fish sauce and the coriander seed-crusted fish.
“The smokers live out the back – one is a cabinet smoker for lower temperature products like sausages, yoghurt or butters, and the second one is for our Texan-style short ribs. They need a slow-cooking style to achieve great texture.
“Then there’s the rotisserie-style barbeque that can also be a grill or smoker. We use that for special occasions, like a wedding that might call for a big joint of meat cooked over the fire for a long period of time.”
That’s a whole lot of cooking with flames in all its forms. But it’s the Argentine Parrilla that will catch your eye first –it sits in the heart of The Workshop Kitchen, no doubt drawing the diner’s gaze on a daily basis. It’s a thing of beauty, and not something you can snap up at Barbeques Galore.
“That was made here in Tamworth by Douglas Engineering,” adds Nader. “I said if we really want to hone our skills for grilling steak, we need the kind of equipment the big players are using. So we showed them the specs, Powerhouse owner Greg Maguire briefed them in and the end result is amazing.”
He’s right. It’s impressive. It also means Nader and his team can raise the grills up and down, allowing them to adjust the temperature according to what’s happening with the flames. The real benefit here is being able to lift an entire pork neck or leg of lamb, suspend it above the flames and cook it slowly for up to three hours. It’s a method that truly honours Chinese and South American barbecue traditions and is something Nader is incredibly proud to offer his guests.
“You create such a different level of flavour when you cook meat that way, the smokiness comes through and by the time it reaches your plate, it should be like cutting through butter – of course, the quality of the meat plays a huge role in achieving that end result too.” ››
WORDS Steph Wanless PHOTOGRAPHY Aaron Hofman
“You create such a different level of flavour when you cook meat that way, the smokiness comes through and by the time it reaches your plate, it should be like cutting through butter.”
ENTER JACK’S CREEK BEEF
The Workshop Kitchen is all about serving the best –and thankfully, Jack’s Creek Beef offers Nader access to a whole range of cuts of meat with a high marble score. We’re talking about your classic ribeye, scotch and sirloin, as well as less common cuts like skirt, flank and chuck.
“We’re known for our Jack’s Creek steaks, and rightly so – they’re beautiful. We cook them on the wood-fired grill, resting gently on the open bars so the flames can pass through,” says Nader. “The steaks take on the flavour and aroma of the smoke thanks to that high marble score – it’s like making perfume.
“When cooking our steaks, we don’t use gas or electricity. We light our wood-fired grills and ovens with local box wood to create embers which are used to enhance the smoked flavour and characteristics of the meat.
“As for those less common cuts, your standard butcher would usually turn that all to mince. But in a high marble score cow made for that purpose, these cuts are praised in places like South America, Japan and Korea because they’re perfect for barbeque. So I’ve created dishes especially for these cuts, not only to introduce sensational flavours to our own Australian culture, but because it also means there’s no waste – we’re using all of the beast,” says Nader.
The result is a Zabuton cut cooked tataki style over the fire, thinly sliced with a shio koji dressing and a ginger vinaigrette, nashi pear and caramelised onion. Then come the hot links, house-made smoked Jack’s Creek Beef sausage using up the trim – served at breakfast alongside scrambled eggs or mac and cheese created with Belton Farm Red Leicester at lunch. They are flavour sensations and just one small portion of what Nader and his team deliver on a daily basis.
Then there’s the dry ager… another remarkable piece of kit that sits front of stage in Nader’s kitchen. The glass cabinet houses various cuts of meat, hung by chains so the weight of the product pulls the meat down, stretches it out and tenderises it. Referred to as ‘dry ageing’, the technique sees all moisture leave the product, leading it to shrink and create a highly concentrated flavour in the meat.
“It’s another way to ensure none of the beast is wasted, while also creating these incredible flavour profiles for our grassfed beef,” adds Nader. “It’s a huge process, but the taste and texture experience is remarkable and it’s something more people are asking for – so we’re thrilled to be able to serve it here, alongside the rest of our beautiful menu.”
It’s a feast for the senses, the kitchen, the menu, the chef at the helm and the flavours that unfurl from the flames. We just have two things left to say: boy are we glad Nader Shayeb stuck with his seventh career choice, and make a reservation at The Workshop Kitchen pronto. *
SMOKING HOT MENU
Nader Shayeb has a fire in his belly and just about everywhere else in The Workshop’s open kitchen. With an authentic passion for local ingredients sourced from nearby producers, Nader’s heartfelt menus roll with the seasons. He leads a formidable kitchen team with food that is polished, thoughtful and focused on provenance.
The Workshop Kitchen
248 Armidale Road, East Tamworth (02) 6766 7000 @powerhousetamworth
A CULTURAL FEAST FOR THE SENSES
Seeking a culture hit on Aussie soil?
Put these two events on your calendar, pronto.
WORDS Steph Wanless PHOTOGRAPHY Simon Scott and Jim A.Barker
CULTURE FEST, ARMIDALE
9 MARCH 2024, 5:30-9:30PM
Did you know there are almost 60 different nationalities residing in Armidale? Yup, we’re a diverse bunch – and proud of it. That’s where Culture Fest comes in, so shout it from the rooftops. Thanks to the International Team at the University of New England and Armidale Regional Council, this onenight-only event is a celebration of all the beautiful cultures we’re lucky enough to welcome to the Armidale community.
CULTURAL DANCE, ART AND FUN
Keen to experience different cultures on your home turf? Lucky for you, Culture Fest hosts a whole range of events including Indigenous dance, Indian dance, Highland dancers and Sri Lankan dance. You'll also find a smoking ceremony, Bangladeshi and Bhutanese music performances, alongside face painting, henna, drawing and painting for the kids.
The Welder’s Dog Brewery will be hosting a pop-up bar and fireworks are also on the cards!
FOOD, GLORIOUS FOOD
That’s right, the focus is on the food folks – and some of it’s even free. Thanks to the incredible work of the UNE international students, their peers and families, a huge variety of cultural dishes will be available to sample on the big night. Ten different nationalities are on board to serve up their national cuisine, including groups from Austria, Bangladesh, Ghana, Vietnam and other countries in Southeast Asia. So try something different, pick your favourites, and give your tastebuds a night they won’t forget. Fancy a sausage sizzle to boot? No probs, local food trucks will also be on the ground dishing up burgers and snag sandwiches at a small charge.
IT’S A VIBE
The international student body and their peers not only bring the menu, they also bring the vibe. We’re talking music, dancing, singing and even spoken word performances. The end result is an inclusive, friendly, fun-filled celebration of multiculturalism in the region. Connections are formed, experiences are relished and bellies and hearts alike are full. What will you remember most? The food, the smiling faces and the way it feels to shine a spotlight on the incredible cultures and people who call Armidale home.
MARK YOUR DIARY!
Keep an eye on the Culture Fest and Australian Celtic Festival socials for all the latest info on these next-level regional events. @culturefestune @australiancelticfestival
AUSTRALIAN CELTIC FESTIVAL, GLEN INNES
2-5
MAY 2024
So you hear the words ‘Celtic Festival’ and immediately picture people kicking about in kilts, the sound of bagpipes and a plate full of tattie scones. Sure, all these things are quintessential components of Celtic culture… but you’ll find all this goodness and so much more when Glen Innes hosts the Australian Celtic Festival on 2-5 May this year.
THE CELTIC KITCHEN
This right here is a dedicated marquee complete with a cooking area where cook and author Roberta Muir will host an array of cooking demonstrations and tastings as well as introduce visitors to guest chefs, cooks and passionate producers. This year they’ll be highlighting dishes from both Ireland and the Isle of Man, so get your taste buds ready for a whole range of Celtic treats on the menu. Also on the cards is an educational talk from honey experts, as well as whiskey, beer and mead appreciation workshops #youhadusatwhiskey
FOOD TRUCKS WITH A CELTIC TWIST
Step outside the tent and take your pick from the multiple food trucks taking up residence around the town’s iconic standing stones. While Celtic classics like haggis pies, tattie scones and Guinness cake will be coming in thick and fast, you’ll also find non-Celtic food vendors getting into the spirit! Just one example is the local pizza restaurant, who designed a pizza using spinach, pumpkin and bocconcini to recreate the Irish flag.
THE CELTIC FOOD TRAIL
Drumroll please – because this is a first-time-ever-event for the festival. Introducing The Celtic Food Trail, where local food vendors will put their best Celtic dish forward for locals and visitors alike. The good folks participating will showcase a sticker in their venue’s window (Michelin Star style) so you can easily spot the best places to visit for your next Celtic-inspired meal. So far, the trail’s list includes The Red Lion Tavern at Glencoe, Sweetie Pie’s Bake Shop, The Croft Celtic Cultural Centre and Cafe and The Stones Restaurant. We feel a food tour coming on…
MUSIC, ART AND THE CELTIC SPIRIT
From the dawn flag raising ceremony at the Australian Standing Stones to the buskers bringing the Celtic spirit to the streets, from the Celtic Council of Australia and Gawura Gallery hosting the Australian Celtic Cultural Awards to the dancing competitions and bands belting out your favourite Celtic hits – there’s so much to enjoy at this year’s Australian Celtic Festival. So dig out your kilt, pop a tattie scone in your pocket for safekeeping and get yourself to Glen Innes for a Celtic country experience like no other. *
IN CONVERSATION with
ALISTAIR BLACKWELL AND KARLEE MCGEE
THE SYDNEYSIDERS TURNED TENTERFIELD WINE BAR OWNERS ON GOOD WINE, GOOD TIMES AND A DELICIOUS, SEASONALLY-LED MENU.
When the Granite Belt beckoned this food-loving duo, they made it their mission to bring Tenterfield’s first-ever wine bar to Rouse Street, complete with a paddock-toplate offering that supports local growers all year round.
WORDS As told to Steph Wanless PHOTOGRAPHY Natalia Bedwell, @_nataliadoes
KARLEE
My love of food started with my grandmother – she was a very practical woman and came from a time when you’d use everything and nothing was wasted. She grew her own garden and preserved her own foods, which would later be used during the Canadian winter when access to fruit and vegetables was scarce. Seeing her connection to and respect for food has always inspired me – unpretentious, minimal and delicious.
I grew up in Canada, so my childhood was spent nowhere near the ocean. Having the opportunity to live in a place like Sydney was very alluring – so I moved there in 2011 on a Working Holiday visa and never left.
My love of food and wine evolved to the next level when I met Alistair six years ago. When we first met, we would stay up late drinking wine and dreaming big. Our conversations were always around our favourite places to dine near and far, which always led into ideas of running our own place... but always a conversation. Then in 2022, we realised our dreams were too important to ignore. It’s been a huge learning experience, particularly for me stepping into a professional kitchen for the first time. Coming from a background in commercial real estate, you can see how this would be a stark contrast. So, while I have a lot of experience in the corporate world, my only experience with creating food before Stonefruit was in my home kitchen.
There was no turning back once I quit my 9-5. I was in the headspace – ‘I’m going to do this… and it has to work out because it just has to’. When we drove into Tenterfield for the first time since taking on the venue, with our old life
behind us, it was surreal. We had to develop the menu, source produce and test recipes. Our objective from day one was to immerse ourselves in the community – a daunting task when you’re new to the region. After meeting with local growers, producers and winemakers, the menu evolved naturally. We’ve since made some great friends who we work closely with every day.
Of course, it hasn’t all been smooth sailing, but I’ve always loved cooking and it was just one of those things – I knew I needed to throw myself into the deep end and just do it. It’s not for the faint-hearted. But I learnt pretty quickly what was right, what was wrong and I live for the rigour of it all. We have our own little life and our own little business and I wouldn’t trade it for anything. We discovered Tenterfield thanks to a family member who had visited. After exploring for a weekend, we saw huge potential with the cool climate, natural landscape and emerging wine region.
As soon as we saw the venue, we looked at each other and made the biggest decision of our lives in under five minutes. It was a giant leap but it felt right. And it felt easy too, because for us it came down to deciding on a place we loved at face value and just going for it. Tenterfield has been everything we’d hoped for and more – an authentic country experience with a functioning high street and world-class producers at your doorstep. You’d never see a franchise restaurant here, which we love – that and the fact you can see people riding horses down the street. We also welcomed our first child, Valentine, to the world this year, too. It’s been so heartwarming to see the way the community came together to welcome him – like one big extended family. ››
ALISTAIR
My mum worked as a cook in kitchens when she was younger and was great at it – so I grew up in the kitchen with her, baking on Sunday afternoon and helping with dinner. We had a lot of fun. After leaving home, I was always excited to cook my own meals, and that’s something that has stuck with me. These days, when my family’s all together, we all cook communally, swap ideas and recipes and enjoy long lunches that turn into dinners – it’s an obsession, a healthy obsession.
I grew up in Sydney, but also spent some time in Gloucester, a regional small town in Northern NSW. I think that experience gave me the confidence to say goodbye to the city with ease – it’s something I know. Tenterfield has a vibrancy to it with tourists visiting week in, week out. You're right in the middle of the Granite Belt and New England with access to an enormous amount of wineries close by. A lot of our clientele have spent the day tasting and exploring these regions and find themselves at our bar for the evening. They’ll have a drink and we chat about the day’s events, they’re always so impressed with what’s on offer.
We noticed a gap in the market and, after doing some incognito research on the street, we had confirmation that they would love a wine bar in Tenterfield. We didn’t give any major details away, but those conversations showed us that something like Stonefruit (in theory) could work. So when the Rouse Street property became available we made an offer, then headed back to Sydney not thinking much of it. We carried on with life as usual. We received a call only a few days later saying our offer had been accepted.
All of a sudden, our dream is now a reality and we’re moving to Tenterfield and we’re opening a bar. That was the end of 2021. We continued working full-time for eight months, driving the nine-hour trip every weekend to paint the venue floor to ceiling, sand tables and so on. It’s a beautiful historical building, we didn’t want to do much to it. The aesthetic feels timeless, with a non-pretentious vibe. We kept its charm. Many of our guests say it feels like home when dining here.
By May 2022 we were ready to let our employers know about our plans and, for me, it felt like a natural next step. In my younger days, my work was always hospitality-led –aside from a few other gigs in the design world.
It was there I found myself exploring deep into the history of wine, while working with some of Sydney’s top restaurants and bars. What always resonated with me was the sheer magnitude of knowledge and narrative that wine can carry with it and I’ve carried that knowledge over to Stonefruit today. We curate our list based on wines we drink ourselves. Wines make the dining experience go from good to unforgettable. Our selection of Granite Belt and New England producers has stemmed from relationships we have paved throughout the journey. They are the kind of wines we used to drink in Sydney and we’ve found them on our doorstep.
That’s been the most enjoyable part of the experience so far, fostering relationships within the community and sourcing suppliers by word of mouth. We weren’t afraid to introduce ourselves and we’ve formed great relationships off the back of that – relationships that have enabled us to create an authentic offering. We are flooded by the generosity of local growers and that forces us to experiment in the kitchen, which can be a challenge but it keeps things interesting. The top half of our menu is led by your small plates, using fresh local produce along with some of the world’s best delicatessen. They change a lot and are always very colourful, bursting with different flavours. In the second half, you’ll find larger plates, and that will always be led by the seasons and a nod to the whole beast.
My favourite part of going to work is hanging out with our new community. We’ve met a beautiful network of people who call Tenterfield home. From not knowing a single soul to feeling truly a part of the place, being surrounded by people who love and support what we’re doing is such a wonderful feeling. *
SETTLE IN AT STONEFRUIT: BAR. CAFE. WINE.
Stonefruit is not about bravado. Alistair and Karlee have a clear purpose – to eat and drink well, in good company. You can expect a cellar full of hand-selected wines, beers, cocktails and spirits, as well as a bar menu honouring growers from the Granite Belt and New England regions. You’re going to want to settle in for a few hours at this must-visit Tenterfield wine bar. 204 Rouse Street, Tenterfield stonefruit.bar . @stonefruit.bar
LISA MARGAN Time Of Your Life
Born and raised in Sydney, Lisa had always wanted to be a chef, despite it being a tough, male-dominated industry with unsociable working hours. Still, none of that stopped her, instead fuelling her to forge her way, put herself in kitchens with talented chefs and mentors and learn the craft – and that was only the beginning.
WORDS Steph Wanless
PHOTOGRAPHY Chris Elfes and Dominique Cherry
Lisa Margan was a hospitality teacher, then a chef, then a nutritionist, then a chef again. She’s a mother of three, a wife to winemaker Andrew, and is now the Managing Director at their Hunter Valley winery and restaurant, Margan. She’s a woman before her time and a pioneer of food tourism in this great southern land. Here’s how her journey from Sydney, to Bordeaux, to Moldova and home again unfolded…
1988
Hawkesbury Agricultural College, Richmond, Australia
A city girl at heart, Lisa didn’t venture too far from the big smoke to tackle her first qualification – a degree in science and education at the Hawkesbury Agricultural College in Richmond.
“My first love is nutrition and everything to do with that space, so the decision to learn more about the science behind it was an easy one for me. It was there I met my now-husband Andrew – at the college bar. God knows what I was drinking, but it certainly wasn’t premium wine.”
1989
Hunter Valley, Australia
Poor drink choices aside, Lisa married Andrew (a winemaker from the Hunter Valley) in 1989 and followed him to the renowned wine region. Sounds dreamy… sort of.
“The thing is, when you marry a winemaker you need to relocate to a rural region, whether you like it or not. These days it’s very fashionable, they call it a tree change. But back then I went kicking and screaming. All I can remember are the paddocks of long grass, insects everywhere and leaving behind my family and friends. It was a big adjustment for me because I was giving all those things up. But I got a job teaching hospitality, quickly made new friends and that helped me find my feet. The Hunter is a small but social community and now I happily call it home.” ››
1989
The Cellar Restaurant, Hunter Valley, Australia
Lisa loved her work, but what she really wanted was to expand her cooking skills. So she reached out to one of Andrew’s family friends, renowned chef Robert Molines.
“After four years at university, I didn’t want to start from scratch – so I picked up some additional cookery study at TAFE and found myself an incredible mentor in Robert. He took me on as an apprentice at his venue, The Cellar Restaurant. Back then it was the place to be; people would helicopter up from Sydney just to dine there. It was a great training ground for me.”
1991
Bordeaux, France
Two years in, Andrew was offered a winemaking position in Bordeaux – a premium wine region in France. You don’t say no to the chance to make wine in France.
“So we went and it was perfect. He made wine and I cooked. We learned a lot, had so much fun and it really opened our eyes to the possibility of combining food and wine in our own offering back home. It’s what we call wine tourism now, but in the early 90s it wasn’t really a thing. We made a mental note, ready and waiting for future reference.”
1991 continued
Bordeaux, France
Not one to sit idle, Lisa worked in a bistro down by the river in Bordeaux. She didn’t realise it at the time, but it was a pioneering move.
“It was a very serious kitchen, fast and furious. I spoke barely any French, was just 25 years old and the only woman. It was tough – a traditional brigade-style kitchen, which was very disciplined. I kept my head down, my mouth shut and learned a lot. The role really connected me to the provenance of food. In Australia, we just had regular supermarkets with regular things. But France had that connection with seasons, the land and was led by what was growing at the time. We’d get excited about all the new season produce coming in one week, then weeks or months later the season is finished and they’re gone, so you rotate them off the menu. That’s how we should all be eating anyway because the nutritional value of food is better when it’s in sync with the season. Provenance is a trend that’s not going away; people want to connect with their food and they want to know the story behind it. You’ll see on menus now, this piece of produce is from that producer, it’s stated with pride, pivoting around hero ingredients and linked to their backstory.”
1992
Sydney, Australia
In their second year in France, Lisa discovered she was expecting their first child. It was an exciting time –but didn’t slow her down.
“I continued working in the kitchen up until I was seven months pregnant. At that point we made the decision to come back to Australia to have our baby back home in case there were any dramas. Thankfully, Ollie arrived safe and sound. When he was five weeks old, we went back to France. He still curses us that he missed out on an EU passport by five weeks!”
1992
Chateâu de Sours, Bordeaux, France
As the young family settled back into Bordeaux, Lisa sought out a more flexible work option – this time as a private chef at a wine chateau.
“The role gave me more flexibility because I wasn’t doing restaurant service, so I was able to have Ollie with me in the kitchen. Thank god he was an easy baby, because he was parked under the dining table while I worked. I slotted in prep time around his naps. Looking back now I think, how did I do it? No family nearby, no daycare, but you just have to roll with it. I can see how the world of women’s work is changing, giving more opportunities to combine paid work with the unpaid work of having children – it’s progressing and is more supportive, but there’s still a long way to go.”
1993
Moldova, Eastern Europe
When the Berlin wall fell, it signalled the beginning of the end of the grip of the former Soviet Union across Europe. The Republic of Moldova, previously occupied by the Soviet Union post WW2, regained its independence in 1991 and began reconnecting with its traditional heritage and identity as a separate country. It was always a proud wine producing region so now renewed opportunities in the wine industry emerged from the rubble.
“Moldova was working hard to rebuild after Soviet occupation and many foreign wine companies were eyeing off investment opportunities in Moldova to reinvigorate their wine industry that had been left
to languish. The French company Andrew worked for was one of them, and they offered him the chance to work there for a minimum of six months. When we said yes, Ollie hadn’t yet turned one.”
1993
Kishinev, Moldova, Eastern Europe
While Andrew had a driver, translator and a challenging role as a winemaker, Lisa spent her days at home alone with Ollie. Still, she forged routine where possible and worked on her Russian daily.
“We lived in a tourist hotel, were paid in American dollars and a lot more than the locals earned, so in their eyes we were living like kings. In our room you could see where the rooms had been bugged, a hangover from communism. We arrived in spring and food was plentiful, but when winter hit and it was minus 25 and snowing, fresh food was hard to find. My days were spent going for long walks, practising my Russian and we’d queue to buy food. Sometimes you could buy things from the black market. I bought Andrew an orange and a Mars Bar for Christmas – each would cost three American dollars at the local market; pulling out that kind of money would always draw a crowd and I knew I was buying from the Mafia, so sometimes that made me nervous. I missed having a kitchen so occasionally the ladies in the hotel kitchen would let me come in and cook something and take it back to our room to eat. These lovely ‘babushkas’ (grandmothers) would play with Ollie and watch me cook. We swapped recipes. I still have them, all written in Russian – which I now can't read! It’s a beautiful country and it was an incredible experience, but we missed Australia and knew it was time to return.” ››
1993
Pokolbin, Hunter Valley, Australia
So Lisa and Andrew returned to Australia, ready and raring for their next adventure in the lucky country. They returned to their property based in Broke Fordwich in the Hunter Valley where they had already planted a vineyard.
“Australia is a great country – anyone who whinges about it needs to travel. It’s clean, it’s safe, it’s beautiful; everything is here for you and we knew we’d made the right choice to raise our children here. I returned to a part-time chef position and Andrew returned to work for Tyrrell’s, a winery in the Hunter.”
1994
University of Western Sydney, Sydney, Australia
It had been a few years since Lisa had studied, so she was once again chomping at the bit to build on her qualifications. This time she took on a master’s degree in applied science and nutrition.
“By this time, I had Ollie and was pregnant with our daughter Alessa and had a part-time job – why I thought adding my master’s to the mix was a good idea I don’t know, but I did it. Because the other thing I learnt while overseas was the rise of the organic and the biodynamic movement. It was quite big in Europe and they had a lot of respect around that, as well as solid certification processes and programs. It piqued my interest and so I chose organic food production as a topic for my thesis.”
1995
Maitland Hospital, Maitland, Australia
Soon after, Lisa scored her dream job as a nutritionist at Maitland Hospital.
“Those roles are incredibly hard to come by in this region, so I was thrilled when I secured the position and jumped all in. It enabled me to combine my love of food with my love of nutrition – those things really connect for me and align with my life values. Food is medicine and medicine is food.”
1996
Broke, Hunter Valley, Australia
Lisa continued in this role until she went on leave with their third child. In the meantime, Andrew left Tyrrell’s and the two decided to launch their own business that same year.
“It sounds like madness for us to both leave our jobs, with small children and start a business. And it was, but in 1996 we started Margan Wines. It started out small, a contract winemaking business where we’d make wine for other people with vineyards. But it grew organically, and fast. The contract side of the business shrunk and the brand side developed quickly.”
“It sounds like madness for us to both leave our jobs, with small children and start a business. And it was, but in 1996 we started Margan Wines.”
1997
Margan Wines, Broke, Hunter Valley, Australia
Neither Lisa or Andrew saw it coming – but business was booming and Lisa stayed on to continue growing the business. Today Margan Wines owns and operates 100 hectares of sustainably farmed vineyards, all based in the Broke Fordwich wine region. They produce about 30,000 cases of wine annually, boast an acclaimed restaurant and cellar door which welcomes 25,000 people through their gates every year, export to 12 export markets and employ a team of 40.
“None of that was in the crystal ball and I actually thought I was ‘helping out Andrew’ before returning to my nutrition career. But a new pathway emerged and I knew that introducing wine tourism to our wine brand would be the next step. We had already built our winery in 1997 but wanted to build a cellar door and restaurant. We started with an empty paddock, took our time to get the design just right and drew a lot of inspiration from Europe. The building itself is built out of rammed earth using the gravel from our local quarry in Broke – that brings with it great thermal and acoustic properties, as well as a reduction in carbon footprint. It’s been standing there for 18 years now, but it looks timeless, as though it was always meant to be and that’s exactly what I wanted. It’s the perfect place for people to sit and enjoy the wine, looking over the vineyard while eating something wonderful.”
2007
Margan Restaurant and Cellar Door, Broke, Australia
“We launched the restaurant and cellar door in 2007. We wanted an estate-grown, estate-made focus where the menu would feature as much estate-grown produce as possible. So we built a large kitchen garden, orchard, had free range chickens, olive groves, our own estatereared lambs and bees. And of course, our wine. This keeps our carbon footprint light and allows our dining guests to connect to the provenance of their food and wine. It’s also great that the next generation are returning to the farm and the family business. Ollie is a winemaker and is now full-time with us, and our other two may also return at some stage. We’ve been a hatted restaurant for the past eight years and are a five-star winery. Yes, we’re happy – but we still try and get better at what we do every year – we can’t wait to see what comes next.” *
FANCY A TIPPLE?
Margan Wines was built on the iconic wine varieties of the Hunter – we’re talking Shiraz, Semillon, Chardonnay and Cabernet. But it’s also proud to be a pioneering winery… here Lisa explains.
“We were the first winery to attain and plant Barbera. We’ve had around 22 vintages now and we’re well known for that wine, as well as field blends. These are co-planted varieties, meaning you plant them in the vineyard together, you pick them together, and you vinify them together – that means you ferment them together in the winery. Some examples are our Shiraz Mourvedre, that’s two varieties as a blend, Tempranillo Graciano Shiraz, as well as a Spanish variety called Albariño.”
Margan has been rated a five-star winery (James Halliday Wine Companion) since 2009, has been twice a winner of the Hunter Valley Cellar Door of the Year, as well as Viticulturist of the Year and the NSW Tourism Hall of Fame winner in recognition of their cellar door, winery and restaurant. Still, ask Lisa what her favourite wine is and she’ll give you a beautifully grounded response.
“It depends what I’m doing and is entirely driven by the company and the conversations. To be perfectly honest, if I’m with my mates and we’re chatting away, I barely notice what’s in my hand.”
Meet the queens of croissants, the vanilla slice and the kind of bread you dream about on Sunday mornings… or every morning for that matter. Here’s to you ladies, and long live carbs!
WORDS As told to Meg Miller PHOTOGRAPHY Meg Wilkin, Jamie Davidson, Claire Brett and Tony Grant
REVERENCE SOURDOUGH, GUNNEDAH
@reverencesourdough
From making campfire damper for her family in the dusty Australian outback, to supplying her community with artisanal sourdough, Renee Neale’s journey started with a love of fostering connection and bringing joy to others through bread. Now the owner of Reverence Sourdough in Gunnedah, Renee crafts sourdough for a living, kneading passion into every loaf and rising to meet every challenge. The result? We just can’t get enough.
What's your earliest memory of baking? Before my love of sourdough, I actually had a passion for making damper. It started when I was about 11 years old. My family used to go mustering at a property out at Walgett and I’d make a campfire damper – that’s how I became addicted. Then, every Sunday we’d have damper with golden syrup for morning tea and I’d always have to make it for any family function. It’s kind of funny it started there because it’s not sourdough, but it’s still a traditional Australian bread or morning tea.
Is that where your love for baking started? It wasn't until I was in my mid 30s that I found I had a passion for making sourdough. We own Wholegrain Milling and I used to work in the office, but I’d also go marketing to Sydney, Brisbane and Melbourne. While I was away, I’d buy all these beautiful sourdough breads and bring them home. Later, my son developed gluten sensitivities and couldn’t have conventional bread anymore, but we’d always run out of the sourdough I bought. That’s when I thought that maybe I could start making it myself. After receiving some starter from a good friend who’s a baker in Sydney and picking up tips here
and there, I started to make it at home for myself. I went from feeding my family, to making loaves for friends, to supplying one cafe in town and then it just exploded into what it is now – supplying seven cafes and having my own retail shop.
So, what's your favourite thing about owning a bakery? I get a lot out of making people happy. It’s the little things people say or the expression on their faces when they try my products that make me think I’m doing what I’m supposed to do. If I can make people happy, it really gives me a sense of fulfilment. I also really love to support other small businesses. Every ingredient we work with here is handpicked, locally sourced or sourced from a boutique company – right down to our packaging. I like to think about the Earth or the small businesses behind whatever I’m buying.
If you could only create one baked good for the rest of your life, what would it be? I enjoy making pastries, but bread is something I feel really at home with. At the end of the day, I'm a savoury person and there are so many things you can do with a great loaf of sourdough. My favourite type of sourdough to make is a Khorasan – it’s a little bit different but still very homely and simple.
What is the best tip you can give aspiring bakers?
Go easy on yourself. Being a baker is mentally and physically challenging because every day your environment changes – it could be anything from the temperature to the protein percentage of the flour. You’re working with varying factors, yet you have to try and consistently give your customers the same product, which can be very challenging. The funny thing is, that’s also kind of what keeps you going, because every day is different even though you're doing similar things. ››
PEACH & WOLF FAMILY BAKERY, COFFS HARBOUR
@peachandwolfbakery
Laura Gonzalez didn’t plan to become a baker – in fact, she went into corporate finance instead. But after achieving her goals of becoming a professional and travelling, she realised she wasn’t happy. Soon, the memories of her childhood started pulling her in a new direction – the smell of her Nonna's cooking and the bustling family bakery in Buenos Aires calling her home. These days, you’ll find Laura at Peach & Wolf Family Bakery in Coffs Harbour, where she passionately creates delicious pastries and mentors her four apprentices.
What is your earliest baking memory? I’m half Italian and my Nonna was a really good cook. She had a veggie patch at the back of her house in Buenos Aires where she grew tomatoes and basil – she would make everything. On Sundays, we’d visit her and the house would smell of fresh pasta and she’d have big pots of tomato passata on the stove. Funnily enough, the other side of the family owned a bakery for three generations –on the way to Nonna's house we'd stop there to get a baguette. At the house, someone would distract my Nonna so we could dip the bread into the fresh passata – she would get so upset because she thought we wouldn’t eat our dinner, but of course, we would!
What is your favourite thing about owning a bakery? Being independent. I can decide who I work with, what's on the menu, who we supply, who supplies us and no one has a say other than me. I’ve really enjoyed finding my style and then teaching that to others as well, because it feels like I’ve contributed.
If you could only create one baked good for the rest of your life, what would it be? Even though pain au chocolat has a special place in my heart because it was the first thing I learned to make, my favourite is the croissant – it's my favourite thing to eat and it’s my favourite thing to make. It can be sweet, it can be savoury – I like the simplicity of it and I like the complexity of it because it’s so difficult.
What’s your favourite ingredient to bake with and why?
I love working with products that are responsibly grown and free from chemicals. For example, we try to buy the best ham that we can and we try to buy the best mushrooms that we can. We buy from people we know personally and we try to do this for everything. I always try to buy direct or swap with people who might have fruit or veggies at home, like the blueberry farm – they didn’t want us to buy from them, they only wanted pastries, so we traded. I believe that my role as a business owner is to try and promote change – I realised how much waste we generate and the impact it has on our small ecosystem is important. I believe that I should be doing what I can to make a change and that’s not always the easiest or cheapest way of doing things.
What is the best tip you can give aspiring bakers? Part of learning anything is actually paying attention to the details. The moment I stopped thinking I knew better, or that I could come up with a quicker way to do things, and I followed the recipe while trying to connect the points behind the reason something is done, everything changed. There’s also so much value in failure, so, read the recipe, reproduce it, fail and try again and again until it becomes second nature. Once you’ve done that, you can follow your instincts and find a way to make it your own. ››
BECA BAKES, URALLA
@becabakes_sugarfairy
From working in IT to owning a cafe, to becoming an interior designer and then a baker, Rebecca Walker is what you would call a Jill of all trades. These days, you’ll find her in the bustling town of Uralla, supplying the region with delicious wholesale baked goods and creating mouthwatering pastries for her customers – all the while weaving her love of sustainability into everyday life.
What’s your earliest memory of baking? I've got to say it’s the ‘snot block’ (vanilla slice) that my aunty used to take me to a bakery to buy. She always called it that, as crass as it was. It's funny because it's one of the most popular things we sell here and we've got a lot of older customers who come in and ask for exactly that. It always makes me laugh.
Is that where your love for baking started? Not quite, I’ve had so many different career changes but I’ve always loved food. I spent my whole time in Sydney going from delicious place to delicious place, so this is all a bit of a dream come true – being able to get paid to do something that I really like. My love for baking probably started in my early 30s when I bought a cafe in Terrigal on the beach. After I bought it, I discovered that I needed to make all the cakes and it worked really well, so I guess you could say it started there.
What’s your favourite thing about owning a bakery? Eating. I love to taste everything to ensure it's delicious.
I know you’re a big fan of sustainability, how do you include it in your business? I know he’s not a woman, although he can be a queen. My partner in crime, Nick, bakes all the savoury things, but he's also a small machine mechanic so most of the equipment we’ve purchased here is secondhand. Nick has stripped everything down, renewed it and put it back together – hopefully we’re reducing some landfill somewhere by getting all of this second-hand equipment up and going.
We’re also aiming to manufacture all the background things like bread, pastry and pasta for cafes and restaurants locally to help reduce transport and create employment in the local area. We make par-baked tart shells, bagels, bread rolls and sausage rolls so they can be delivered and finished off at local businesses.
At the shop, we try to reuse anything we haven’t sold, too, by using the French six-day method to mitigate waste. We make bread crumbs, obviously, and we turn any leftover croissants into biscotti, but we also try to give our leftover bread to all the food banks in the area, otherwise they go to pigs and cows on local farms.
One last question, if you could bake one thing for the rest of your life, what would it be? Vanilla slice. The one we make here is the French Vanilla Slice – it has two layers, it’s dusted with icing sugar and it’s super crispy.
PIP’S PASTRY, GUNNEDAH
@pips_pastry_gunnedah
From her mum’s Women’s Weekly butter cakes to learning the art of sourdough and croissant pastry, Phillipa Ewing, also known as Pip, has always had a love for food. Now the proud owner of Pip’s Pastry in Gunnedah, Pip discovered that happiness comes in the form of humans – specifically, the ones who find as much joy in eating her lemon drizzle and perfected cinnamon scrolls as she does in creating them.
What’s your earliest baking memory? I’m one of six and my mum would always bake butter cakes using the recipe from the brown, 1970s Women’s Weekly hardcover cookbook –it was a staple in our home. She’d put chocolate icing on the cake, cover it in coconut and all of a sudden it was a lamington. They were always fresh and never lasted long because we’d eat them so quickly.
Is that where your love for baking started? Food has always been a passion of mine and I think part of that stemmed from living out of town – if you wanted something yummy to eat, you had to make it yourself. I used to work as a property valuer and while I was on maternity leave, I decided I needed a change. During COVID-19, I started teaching people how to make sourdough over Zoom and then I taught myself how to make croissant pastry, so the business has evolved from our kitchen. As the world opened up again, I began supplying cafes around Gunnedah. Next, when we had our second son, we decided to start looking for somewhere I could cook from because our house was becoming overrun. That’s how Pip’s Pastry began.
What’s your favourite thing about owning a bakery?
I love making people happy. Going from a career that was less customer-focused to one where I get to make these delicious products that people queue at the door to try –it’s really special. We’re just out here making people happy.
If you could only create one baked good for the rest of your life, what would it be? Cinnamon scrolls – the combination of sweet, sticky cinnamon with salted vanilla icing… oh my. They are so addictive! We make ours on sourdough as well, so they’re not yeasted, which you can’t taste, but I like the wholesome idea behind it.
What’s your favourite ingredient to bake with and why?
I love baking with fresh produce because the flavours are enhanced, but my favourite is lemons. When lemons are in season we make lemon curd, lemon drizzle – everything with lemons. It just makes people happy from the inside out.
What is the best tip you can give aspiring bakers?
I don’t like the word failure – I prefer the word experiment. Most ingredients have natural variances, so you have to keep tweaking recipes. Every week, there'll be something that didn't turn out the way we expected it to for various reasons and some of my staff will ask: ‘Oh, no, was that a failure?’ And I’ll say, ‘No, we call it an experiment.’ We might use it for something different or we might keep it on the menu because it's new and cool. So my advice would be to practise, experiment and be prepared to always learn something new. ››
PEACHES PATISSERIE, DORRIGO
@peachespatisserie
Thanks to fairy picnics (and some serious mojo) Beth O’Loughlin crafts pastries that perfectly embody the saying ‘the way to a person’s heart is through their stomach’. Bringing her Melbourne-honed pastry magic back with her to the New England North West, Beth now calls Dorrigo home, where she’s opened her very own bakery, Peaches Patisserie.
What’s your earliest baking memory? I can remember back as far as my fourth birthday, my mum let me bake a cake which was a bit of a stretch because we had a wood-fired oven, so it didn’t go that well. My parents aren't big cooks but I would always ask them if I could make something –I really liked the fairy picnics I saw in children’s books. The illustrations had these abundant, ridiculous, beautiful sets of cakes (that in reality will never happen) but I wanted to recreate that. I remember one day, I just took ingredients out of the cupboard, put them together and made this truly hideous cake. It wasn’t baked properly or anything – I mean, the oven probably wasn't even hot. Then I asked my mum if she would eat it and she straight out said “No”.
Is that where your love for baking started? Yes, I think so. I have other family members who are real foodies too, so they would always cook with me. My godfather was a chef and I have early memories of him teaching me things in the kitchen. I really love when things look beautiful and then the taste matches – that whole experience is just so exciting to me.
What’s your favourite thing about owning a bakery? To be honest, I hadn't really planned on turning baking into a career, but when I went to university I didn't know that I have ADHD, so that didn’t really work out. I like baking because it's always changeable – it's easy to have different ideas and focus on different things so it's a good industry for me. Whenever I lose interest in one part of it, I can pick up something else and learn something new. I also love interacting with people and being part of the community. I love that as a small business, I’m able to do extra little things for the community, like judge my daughter’s school bake-off or make food for the drama club.
If you could only create one baked good for the rest of your life, what would it be? A croissant, just because it’s a labour of love. A croissant can be affected at every point in the process and by the time you get to the end and they look nice, it's a miracle. If you have a problem with your croissants, say they don’t have enough lift, there can be so many reasons for it. Maybe you've mixed it too much or not enough or maybe it was too hot or too cold. Flour changes throughout the year, so maybe it was that. Making beautiful croissants takes a lot of learning and it’s always a bit of a challenge to get it perfect, but when it's done right, it's so delicious and that’s very gratifying.
What would be your best tip to give aspiring bakers?
I think it's important to learn as much as possible and not restrict yourself to where you are, because there's so much knowledge out there. Baking is an industry full of really passionate people – and you have to be passionate because the hours can be hard.
SWEETIE PIE’S BAKE SHOP, GLEN INNES
Facebook: Sweetiepiesbakeshop
Drawn to Glen Innes by family ties and the promise of a quieter lifestyle, Nicole and Zaylie Hyde opened Sweetie Pie’s Bake Shop in 2021. Nicole, the skilled pastry chef with 23 years’ experience, and wife Zaylie, the service maestro, have together created a business that draws a crowd. With 26 flavours of pie on their menu, (including Bangers and Mash and Surf ‘N’ Turf), the dynamic duo has seamlessly woven creativity and an idyllic lifestyle into the fabric of their business.
Tell us a little about Sweetie Pie’s Bake Shop. My wife Nicole is the pastry chef and I’m the service. Nicole has been a pastry chef for 23 years now and prior to getting married, we knew each other for 10 years – so I’ve known her throughout a lot of her career. I’ve always encouraged her and believed in her, she’s really dedicated, so I kept telling her: "You know, you could probably do this for yourself one day.”
We moved to Glen Innes from the Central Coast about two years ago, as it had become a little too ‘hustle and bustle’ for us. Nicole’s family on her mum’s side are from Glen Innes, so that’s how we came to be here. We knew we wanted to start a family and have a quieter life, so we made the trip to look around and when we saw the shop and the house next door, we knew it was perfect. It required a lot of work so we travelled up every weekend possible to do stuff to the shop. When we finally moved here, we were so happy. We really love it.
So what kind of bakery are you? Nicole worked for one gentleman her whole career and they specialised in pies. She wanted to continue respecting what she’s learned but add her own twist, so we make a lot of pies here. We do fresh apple pie, cherry pie and apricot pie, and have 26 flavours of gourmet pie on our menu. We also make croquembouche and St. Andre, which a lot of places don’t really do anymore. It’s a lot of stuffing around but Nicole really enjoys the process. We do a donut cake as well!
What’s your favourite thing about owning a bakery? Nicole loves it because she’s her own boss. She can make her own creations and the options are limitless – she loves being able to bring out her full creativity. I love everything about it too. I love the customer service and getting to know everyone on a first-name basis. I also love knowing that our customers are getting a good product.
If you could only make one thing for the rest of your life, what would it be? Pies. You can put anything in a pie and it takes something special to be different from everyone else, which is what Nicole likes. For example, we’ve got a Bangers and Mash pie which has won awards. We like to give people the shock factor and then when they try it, they’re sold on it and keep coming back and buying it – that’s exciting.
What advice would you give an aspiring baker? It’s really hard work, but there are so many more positive reasons to do it than negative. So if you really want to do it, do it. Life is what you bake it. *
EXPLORE NARRABRI
With vast ancient landscapes, stars by the pocketful, fine food and wholesome fun – you’ll want to stay a while in Narrabri.
WORDS Jessica Bradbery
If you’ve been dreaming of an escape to wide open spaces, endless blue skies and a pace that resets and recharges, there’s a place you’ve likely heard of but not considered as your next getaway destination.
Small, unhurried and surrounded by some of the country’s most dramatic landscapes, Narrabri is an unassuming quiet achiever, entirely worthy of a journey in its own right –not just as a rest stop.
Here, life feels refreshingly less frantic. Narrabri is relaxed and inviting in a quintessentially Australian country town manner. Yes, there’s plenty to see and do, as you’ll soon discover. But there’s also time, space, and abundant natural beauty, inviting you to do less and simply be.
Located in the rich agricultural lands of the Namoi Valley, Narrabri is well-known for producing world-class beef, lamb, cotton, and wheat. So of course, there’s lots of fine local produce to sample and savour. As a starting point, stop by the Visitor Information Centre for a wide selection of local and regional produce and gifts.
But beyond the farming heritage, you’ll also have the chance to discover vast ancient landscapes, the creativity of local entrepreneurs, and outdoor adventures aplenty. And no matter the length of your visit, Narrabri will leave you feeling a little more grounded, more connected and grateful for life’s simple pleasures.
EXPLORE A VOLCANIC PAST
MOUNT KAPUTAR NATIONAL PARK
Venture just 50km from Narrabri to Mount Kaputar National Park, and you’ll feel like time stands still. A trip here is an escape into pure wilderness, where you can do as little or as much as you like. Either way, you’ll feel a sense of reverence for the ancient scenes surrounding you.
Located in the traditional Country of the Gamilaroi Aboriginal People, Mount Kaputar National Park’s dramatic and fertile lands were formed by volcanic activity and millions of years of erosion.
The literal stand-out attraction of the park is, of course, Mount Kaputar itself, rising 1512m above sea level. The steep and winding drive to the summit leads to the most magnificent panoramic vistas. It’s the kind of view that will lead to quietly murmuring an unintentional ‘wow’, followed by a deep sigh of appreciation as you breathe through a moment of pure awe –one for your must-see list.
And while you’re there, don’t forget to look for the giant pink slugs (yes, pink!). Mount Kaputar Summit is the only place these threatened species exist. The best time to spot them is in damp, misty conditions.
Mount Kaputar National Park offers endless opportunities for exploration and adventure with 13 designated walking tracks providing varying degrees of difficulty, mountain bike trails, waterfalls, bird-watching opportunities, and an abundance of wildflowers, picnic spots and campgrounds.
Check out the Dawsons Spring cabins if you want to escape a little longer. They are perfect for a quiet and contemplative getaway, located within the park near walking trails and viewing platforms. Each cabin has a fireplace, kitchen, beds, hot showers and the perfect amount of cosiness after a day of exploring.
Sawn Rocks is another must-see within Mount Kaputar National Park, about 38km from Narrabri. The Sawn Rocks cliff face almost looks artificial – a towering rock formation of pentagonal and hexagonal columns that’ll have you feeling like you’re standing in nature’s grand cathedral. Sawn Rocks is one of Australia’s best-known examples of a geological phenomenon known as organ piping, resulting from molten rock cooling evenly and slowly. It is a stunning reminder of the power of nature. This wonderful attraction is also access-friendly.
CALL OF THE WILD
PILLIGA STATE FOREST
Covering over 500,000 hectares of bushland, the Pilliga Forest (comprising the Pilliga Nature Reserve, Timmallallie National Park, Pilliga West, and East State Conservation Areas) is a vast patchwork of eucalypt and cypress pine trees with over 2000km of public access trails to explore. The immense expanse of bushland is a sanctuary for wildlife, including 230 species of birds, Pilliga mice, eastern grey kangaroos, wallabies, koalas, snakes, lizards, frogs, gliders and bats.
It goes without saying, if you plan to choose your own adventure, the best place to start is with a Pilliga Forest Visitor Guide and Map.
SCULPTURES IN THE SCRUB
There is something truly magical about art in situ. The Pilliga’s Sculptures in the Scrub is a testament to that.
Set against the dramatic backdrop of Dandry Gorge, within the Timmallallie National Park, Sculptures in the Scrub showcase five sculptures along the edge of the sandstone gorge. This area was once a secret location for the Gamilaroi People but is now open for all to visit and experience.
Over four years in the making, the project saw five artists collaborate with local Aboriginal Elders and young people to tell unique stories about the Gamilaroi People’s connection to the land, their stories and history.
To see the sculptures, venture along the 3km return loop track, which drops down into the gorge where you’ll walk through grassy flats and past sandstone walls, and if you’re there in the spring, stunning displays of wildflowers – all seamlessly merging in nature’s great art show.
SANDSTONE CAVES
The Sandstone Caves hidden deep in the Pilliga Forest are a delight that often go undiscovered. Walk in the footsteps of the Gamilaroi people along the short Sandstone Caves walking track in Pilliga Nature Reserve. You’ll pass through scenic forest to the impressive sandstone caves, with some containing ancient Aboriginal rock engravings and interpretive signage. ››
PILLIGA POTTERY
One of the region’s hidden treasures is Pilliga Pottery. The owners, Maria and Richard, created all the unique buildings on their property, most of which are mudbrick rammed earth, sourcing materials harvested from the farm, collected second-hand, crafted by friends or created from scratch in the pottery studio. Travellers are encouraged to make the detour into their extensive studio workshop, gallery, and Blue Wren Bush Cafe. Explore the pottery complex and watch the artists transform local clay into wonderful shapes and patterns, including the famous Blue Wren design.
ON THE WATER
YARRIE LAKE AND NAMOI RIVER
Whether to get your heart pumping with water sports, to fish or simply sit and enjoy lunch with a view, the Narrabri Region has plenty to dip your toes in if you love being in or by the water.
Bask in a stunning sunset over Yarrie Lake, a mysterious saucer-shaped lake thought to have been formed by a meteor strike thousands of years ago. Spanning 3km, the lake’s waters are milky, thanks to run-off from sandy soils in nearby Pilliga Scrub. Rest assured, the water is safe, so bring your togs, stand-up paddle board and canoe.
If you're looking for a peaceful, waterside spot to pitch your tent – or pull up the camper – Yarrie Lake is ideal. The lake offers unlimited camping spots for caravans, motorhomes, and tents, with some powered sites available and toilet, shower, and laundry facilities. All that’s left to do is to grab your favourite drink, unfold the picnic chair and relax.
FISHING
If you’re looking for a spot to fish (with your current fishing licence), the Namoi River meanders through Narrabri, stretching over 350km from Bendemeer to Walgett.
With several accessible locations in Narrabri, these waters are home to the Murray Cod or ‘Goodoo’ to the traditional Gamilaroi people. This iconic species is Australia’s largest native freshwater fish and is highly regarded by sport anglers the world over. Other native species stocked in these waters include Golden Perch, Silver Perch and Eel-tailed Catfish.
THE NARRABRI FISH FARM
No visit to the Narrabri Region is complete without a visit to the Narrabri Fish Farm, a tour and bush tucker-style food with the ‘Steve Irwin’ of Narrabri, Rick Cunningham. They also offer camping sites, cabins and numerous outdoor activities.
Now, visiting a fish farm might not seem like the most obvious getaway activity. But if we don’t convince you, perhaps the rave reviews online will. This place is a hit with visitors, young and old. Not least because the owner, Rick, and his team are fabulously entertaining and knowledgeable hosts.
With 250 acres and 100 dams, the Narrabri Fish Farm is NSW's largest hatchery-based aquaculture farm, producing Golden Perch, Murray Cod, Eel-tailed Catfish, Silver Perch, and Yabbies.
Be sure to phone ahead and book your spot.
DISCOVER OUR REGIONAL TOWNS AND VILLAGES
Wee Waa
In addition to holding the distinction of “oldest town on the Namoi”, Wee Waa is Australia’s Cotton Capital, the very birthplace of Australia’s modern cotton industry. This richly fertile area, well-suited to agricultural pursuits, sustains its people with a quality way of life. Wee Waa is a modern town with ample facilities including a swimming pool, picturesque 9-hole golf course, tennis courts, bowling club and sporting complex, motels, caravan parks, with a great arts and cultural centre and the Namoi Echo Museum.
Boggabri
Boggabri, located on the Kamilaroi Highway east of Narrabri, is a historic small country town offering a unique country lifestyle with a big community spirit. With a rich agricultural history and several recently opened coal mines, the town is set for further expansion. Boggabri has a great little town centre with quality shops, a popular RSL Club and hotel, a recently updated motel, and a caravan park (with cabins). On the outskirts of town is a 9-hole golf course which neighbours the Boggabri Showground. The showground is also used by caravaners and is the host of the extremely popular Drovers’ Campfire, which is held in late April every year.
The villages – Bellata, Baan Baa, Edgeroi, Gwabegar, Maules Creek, Pilliga Spotted across the region are a collection of small but unique villages. Like all villages, they have their own history, character and appeal. Mountain creeks, vast forests, fields of wheat, and the elusive Yowie are just a few of the features to be discovered while venturing across the region.
EYES FULL OF STARS
CSIRO TELESCOPE COMPACT ARRAY
Witness the grandeur of the largest network of telescopes in the Southern Hemisphere at the Paul Wild Observatory – roughly halfway between Wee Waa and Narrabri on Yarrie Lake Road.
Home to the Australia Telescope Compact Array (ATCA), this is an educational (yet fun, we promise!), free, family-friendly activity to add to your itinerary.
The facility features six colossal 22-metre antennas weighing 270 tonnes each, five moving along a 3km railway track. Whether or not you’re a space buff, these structures' sheer size and complexity are reason enough to visit. They also make for a fabulous photo opportunity.
If you want to understand how the radio antennas work and the observatory's history, the unmanned Visitor Centre has a theatre that plays several short films. There are also models and interactive displays indoors and out, including the ‘Whispering Dishes’, where two radio dishes can be used to hear a whisper from over 100 metres away. ››
DRINKS ANYONE?
BLACK SNAKE DISTILLERY
‘Black Snake’ is the region’s local boutique distillery, focusing on the production of a small range of agave spirits in the style of Mezcal. Their spirits, made from the giant agave plants spotted across the shire, have won both national and international awards.
The distillery is also home to a vibrant, Mexicanstyle bar, with vibrant colours, artworks and decals to set the scene. Phone ahead to arrange a tasting where you can sample the latest batch or one of their signature margaritas, learn about the intricate distilling process, and, perhaps, take home a bottle for future celebrations. *
EVENTS
Nosh Narrabri
Once every two years, crowds gather on the banks of the Narrabri Creek at Nosh Narrabri, a biannual food festival celebrating the region’s produce.
CREATE Festival and NarraBRIGHT
CREATE is an annual art-based event that celebrates all things creative, community engagement, expression and innovation. The highlight of CREATE is NarraBRIGHT, a street party filled with light, colour, music, entertainment, kids’ activities, late night shopping, food trucks, and art installations – great for all the family.
Santos Festival of Rugby
The centrepiece of this biannual festival is a pre-season game between the New South Wales Waratahs and Queensland Reds Super Rugby teams. Playing for the Santos Cup, this is a chance for the teams to get a good hit-out before the Super Rugby Pacific tournament kicks off.
Drovers’ Campfire
Established in 2006, the Drovers’ Campfire is growing in reputation and fun activities every year. The event, held in Boggabri – known as the ‘little town with a big heart’ – is a friendly and welcoming place that puts on this great, not-tobe-missed country event every year for your enjoyment.
Wee Waa Cotton Capital Country Music Muster
A great weekend of country music from some fantastic Aussie artists in the nation’s Cotton Capital, Wee Waa. Get ready for bush ballads, classic country, rockin' country and bush poetry. Stay a while and book your on-site caravan/RV and camping facilities at the showground.
Markets
Narrabri Rotary Markets: Local artisan markets set on the banks of the Narrabri Creek selling local pottery, handcrafts, handmade leather goods, a variety of international cuisine, cakes and jams, as well as clothing, handcrafted jewellery, plants, local fundraising and so much more. This market is held on the first Saturday of the month.
Wee Waa Local Aboriginal Land Council Market: Wee Waa hosts a monthly market that showcases a variety of local goods, including handcrafts, clothing, fruit and vegetables, handcrafted jewellery, BBQ, coffee and so much more.
DISCOVER NARRABRI
Pack your bags (and your sense of adventure) to explore the beautiful region of Narrabri today.
BAR 12PM TILL LATE / LUNCH 12PM - 2:30PM / DINNER 5:30PM - 8:30PM
CONTACT US TO ENQUIRE ABOUT OUR FUNCTION SPACE AND ACCOMMODATION (02) 6722 1611 / 81-87 BYRON STREET, INVERELL @AUSSIEHOTELINVERELL
Chinese Tour
THE REGIONAL ROAD TRIP
moree
glen innes
inverell
bingara
coonabarabran
narrabri
boggabri
gunnedah
manilla barraba
WERRIS CREEK
Quirindi
Bundarra
guyra
Armidale
uralla
WALCHA
TAmworth
willow tree
MururrundI
nundle
merriwa
SCONE
muswellbrook
EBOR
bellingen
SCOTTS head
kempsey
taree port macquarie
forster
hunter valley
newcastle
FOUND FAMILY, FRIENDS AND FINE FEATHERED FOLKS HIT THE ROAD TO SAMPLE THE SIGHTS AND DELIGHTS OF OUR GLORIOUS REGION.
1. Hot Wok, Port Macquarie, 2. Tin Cheung, Inverell, 3. The New Bo Wa, Moree, 4. Dragon Court, Glen Innes.
THE CHINESE RESTAURANT TOUR
You know it, we know it, the whole country knows it – the Chinese-Australian restaurant is a stalwart of our regional communities. Often connected to the local bowlo (because why not?!), these cherished establishments continue to serve up great food, next-level decor and a mighty dose of nostalgia on a daily basis. Here we sample just four of the best our towns have to offer.
DRAGON COURT GLEN INNES
173 Grey Street – (02) 6732 1368
On the menu? Prawn toast, special fried rice, crispy beef in plum sauce, chicken chow mein. The vibe? Simple decor gives way to sensational flavours, where playing all the hits will never go you wrong. Dragon Court's existence in Glen Innes is a gift straight from the Chinese-Australian gods directly into your mouth.
TIN CHEUNG INVERELL
8 Oliver Street – (02) 6722 4543
On the menu? Spring rolls, special fried rice, vegetarian omelette, sizzling garlic chicken. The vibe? Choosing one standout dish among standout dishes is going to break our brain (and our brain’s heart), so instead we’ll marvel at the total meal collectively and side with that one person on Google Maps who said “best in the Inverell district”.
THE NEW BO WA MOREE
358 Frome Street – (02) 6752 3280
On the menu? Birds nest with pork fillet, prawn cocktail, fried rice, deep fried ice cream and a Tsingtao. The vibe? We don't know what happened to the old Bo Wa, but we’re glad it made way for the new guy. Decor on point, serving sizes big enough to make you blush, and finally, finally, a Chinese restaurant selling Tsingtao!
HOT WOK PORT MACQUARIE
139 Gordon Street – (02) 6583 4707
On the menu? Spring rolls, wonton, fried rice, honey chicken, beef stir-fry. The vibe? Bright signs, great parking, a dramatic entrance and a cool roof. Hot Wok used to be a buffet so there’s a lot of space for big gatherings (care for a dance?). The food was delicious – my dinner date doesn’t like broccoli so I got extra (winning). Our favourite dish? The wontons were a hit but it was honey chicken all the way. *
REGIONAL AUSTRALIA BANK LOCAL BUSINESS SPOTLIGHT
We believe in the power of community and the importance of supporting local. That's why we're shining a spotlight on the passionate business owners and their small businesses who are the hearts of our regional towns.
BEHIND THE SCENES AT THE GOLDFISH BOWL AN ARMIDALE INSTITUTION
Situated on the corner of Rusden Street and Jessie Street, The Goldfish Bowl cafe and bakery has been an Armidale institution for more than a decade.
It’s a hugely important focal point for many in the region. As well as having a strong regular clientele who prize its coffee, sourdough, pastries and wood-fired pizzas, The Goldfish Bowl – a creative space with good vibes – is often high on the list of places for those from outside of Armidale to visit when in the city, too.
Importantly, it also provides employment to 32 wonderfully talented and passionate locals, sources its produce from suppliers from the region, who provide fresh, sustainable, organic ingredients for its delicious range of food and drinks, and supports a range of community activities, sporting clubs and associations.
No wonder it’s an Armidale must-visit! ››
WORDS Martin Wanless
THE REALISATION OF A LONG-TERM DREAM
Since 2016, The Goldfish Bowl has been owned and operated by Trent Rush, whose interest in food began at an early age.
“I left school to embark on a baking/pastry cooking apprenticeship at the local bakery in Merriwa, and after the completion of the apprenticeship, I ventured to Newcastle, then onto Armidale, learning the trade and absorbing as much knowledge from whomever I came across in the industry,” he explains.
“In 2016, I felt confident enough in myself to take the big step of purchasing The Goldfish Bowl, realising my lifelong dream of owning my own bakery.
“I surrounded myself with skilled and passionate staff, some of whom are still with me today, and together, we’ve grown The Goldfish Bowl into the business it is today.”
SUPPORTING LOCAL BUSINESSES
Managing and growing a business isn’t an easy task, however, and since purchasing The Goldfish Bowl in 2016, Trent’s had his fair share of challenges to contend with – however, he’s grateful for the support he’s received from the local business community and customers, too.
“Being a small business owner in regional Australia has provided me with access to such a large network of industry experts who are willing to share guidance and support to help me overcome such massive hurdles like the pandemic lockdowns,” he says.
“As well as that, we have amazing people who are not only loyal customers but have become such great friends who I can constantly lean on for advice and support.”
GET YOURSELF TO THE GOLDFISH BOWL
Fancy a coffee? Croissant? Pie? Sourdough? We could go on. But instead, you should probably check out the many delicious Goldfish Bowl goods for yourself.
Another key component of The Goldfish Bowl’s journey under Trent has been his relationship with Regional Australia Bank.
“The support and guidance I've received over the years from Regional Australia Bank has been nothing short of perfect,” he says.
“Knowing they are only a phone call away to answer a question, assist in a query, or just bounce an idea off has given me such confidence.”
As a business owner, that support and confidence cannot be underestimated. And, as someone who’s now got seven years under his belt, Trent has the following insights for people considering taking the leap into business ownership themselves.
“Starting your own business is daunting but also so rewarding. If you’re passionate, dedicated and not scared of some hard work, owning your own business can be amazing.
“Surround yourself with positive, passionate and knowledgeable people, and your journey will be memorable – and hopefully profitable!” *
FOOD-FUELLED CONTENT ON THE LIVERPOOL PLAINS
The tale of how two people built a luxury retreat brand before it even existed.
WORDS Steph Wanless PHOTOGRAPHY Sally Alden
The year is 2021. The scene is set in a tiny, one-bedroom Glebe apartment complete with communal rooftop overlooking Sydney CBD (some of the residents are growing herbs up there). The rooms might be small, but you can feel it as soon as you walk through the door; this space is bursting with dreams – set to an unexpected soundtrack of Stevie Wonder, Dua Lipa, Hilltop Hoods and Drake.
There’s a tall plant in the corner the owners can barely keep alive and books spill from the kitchen shelf – The 4-Hour Work Week by Tim Ferriss, Dare to Lead and Daring Greatly by Brené Brown, The Subtle Art of Not Giving a F*#k by Mark Manson and Atomic Habits by James Clear.
A sizzling sound sweeps through from the balcony – roast veggies and steak doing their thing on the barbecue.
A bottle of red sits open on the table. A whiteboard is taped to the wall. And two people are pacing the oak-stained floor.
Sandy and Alexandra Rogers have an idea – to build a stunning, architecturally designed, off-grid hut located on a working farm between Quirindi and Willow Tree. It’s Sandy’s family farm and it is, in a word, spectacular. We’re talking red dirt roads that lead to big skies, uninterrupted mountain views and sunflower fields as far as the eye can see (should you visit in January, February or March).
As for the hut itself – it’s all kinds of luxurious, designed with respect to the surrounding landscape and kitted out with creature comforts like a king-size bed, wood-fired heater, solar-powered air conditioning, high-speed internet and a gas kitchen top. Then there’s the wood-fired hot tub, the firepit and the pizza oven. #signmeup
While doors won’t officially swing open until April 2024, the vision Sandy and Alexandra mapped out that night was strong: a getaway called Gilay Estate in the heart of the Liverpool Plains.
But one question remained – how do you build a brand when you don’t have a product?
“So we asked ourselves, what are people obsessed with?” says Alexandra. “What do people love? What do we love? Our answer was cooking good food – and everything rolled from there, from that moment, standing in front of a whiteboard in Glebe.”
BUILDING BINGE-WORTHY CONTENT
Of course, having a background in media and advertising is helpful when it comes to building a brand – and that’s something Sandy and Alexandra have in spades. While Sandy works in advertising for Spotify, Alexandra manages talent and accounts for a Chinese-based global live streaming company. Prior to that, the pair were both at Southern Cross Austereo.
“That’s where we met,” adds Sandy. “Media is our whole background, it’s what we know. So when it came to building the Gilay Estate brand, we were able to apply our Sydneyborn advertising knowledge to our regional base. That meant creating content around something people love – food – while showcasing the environment the hut will eventually stand in.”
If you’re yet to check out Gilay Estate’s content, set aside some time to binge. It’s campfire cooking crossed with outdoor adventure and a healthy serving of ASMR… and it’s magic. The sound of cutting crusty bread, sausages that sizzle and chocolate wrappers being torn draw the viewer in and, before you know it, you’re hooked.
“Engaging an audience early on and making sure you have a story before launch is crucial for any brand – and a lot of planning goes into that content,” says Alexandra.
“We definitely try to use recipes that will enhance the sound of cooking and use ingredients we can chop and crunch into. So whether that’s scoring meat, roasting marshmallows or cracking eggs, we work to create an authentically emotive experience for the viewer. You’ll hear the roar of the fire, the sounds of nature and the splash of something delicious frying in oil in the background too. When those elements combine, we’re not only creating cooking experiences, we’re crafting a story – the story of Gilay Estate.”
The food. The views. The story. We’re in. ››
JOIN THE STORY
Alexandra and Sandy are on a mission to create a world-class accommodation experience where good food will be cooked, laughter shared and memorable moments made. Enter Gilay Estate.
Exciting partnerships are also in the works when it comes to food collaboration. Watch this space for breakfast and dinner packages from local suppliers, as well as DIY pizza packs, all of which can be snapped up via the website when booking. Winning!
While Sandy and Alexandra have nailed the campfire cooking experience, it’s important to note they don’t come with the luxurious, off-grid hut when you book. So during your stay, you’ll need to cook for yourself, and that means coming prepared. Whether you’re driving from the big smoke or just popping down the road from Tamworth, there’s an incredible range of places nearby for you to prep the perfect cheese platter, stock up on the vino and grab some snags for the barbie.
Here are just a few of Sandy and Alexandra’s top recommendations.
BROKENWOOD WINES, HUNTER VALLEY
Travelling to Gilay from Sydney? Make time to pop into Brokenwood Wines. This five-star venue produces some of the finest wines your palate will ever have the pleasure of tasting. Alexandra’s pick? The Sangiovese.
401-427 McDonalds Road, Pokolbin @brokenwoodwines
PETERSONS, ARMIDALE
If you’re heading to Gilay from the regions however, you’re going to want to stock up from a whole different winery. Luckily, Petersons Winery on the outskirts of Armidale is ready and waiting with a divine New England mix of reds, whites, rosés and bubbles. The Petersons Blush is a must for celebratory vibes.
Pop in and say hi to Emma – the woman at the helm of Mayne Street… a cafe found on, funnily enough, Mayne Street. Here you’ll get your coffee, your homemade cakes, your salads (because #balance) and your cheese platters to boot!
Mayne Street, Murrurundi @maynestmdi
MAGPIE DISTILLING, MURRURUNDI
Born out of a yearning to do something creative, authentic and a whole bunch of fun, Magpie Distilling was established in 2020 and has been producing premium quality spirits ever since. The terroir comes from their locally foraged botanicals and fruits – and from their use of pure filtered rainwater. It’s good stuff, perfect for a cheeky G&T while watching the sunset at Gilay.
Having a barbie back at the hut? The Colly Creek Pastoral Company is the place to go. Boasting over 6000 acres of prime breeding country, Colly Creek Angus steaks and beef selections have excellent marble score, tenderness and flavour.
32 New England Highway, Willow Tree
THE
PLAINS PANTRY, WILLOW TREE
This Insta-worthy store serves up a wide range of gourmet products sourced from the Liverpool Plains and surrounding areas. The perfect place to build your own cheese platter and charcuterie board, splash out on some boutique beer and wine and even grab some fresh fruit and pastries for the morning.
20 New England Highway, Willow Tree theplainspantry.com.au @theplainspantry
CAMPFIRE BAKED CAMEMBERT
Ingredients
One wheel of Camembert cheese
Cherry tomatoes, halved
Fresh basil, chopped
Pinch of salt
Dash of olive oil
Chopped pecans (50 grams)
Dried herbs (thyme, rosemary, or your preference)
Fresh figs, sliced
Balsamic glaze
Breadsticks
Instructions
1. Set up a campfire with hot coals (no flames) and warm your small frying pan (ideally non-stick).
2. Remove any packaging from the Camembert and place in a pan with a little bit of oil to warm/melt. Allow it to cook for about 10-15 minutes or until the cheese becomes soft.
3. While the Camembert is cooking, prepare the toppings. Combine halved cherry tomatoes, chopped basil, chopped pecans, and a pinch of salt in a bowl.
4. Sprinkle dried herbs over the tomato, basil and pecan mixture. Mix well to combine.
5. Slice fresh figs into thin wedges.
6. Once the Camembert is visibly starting to melt and become gooey, carefully spoon the tomato, basil and pecan mixture over the top and allow to cook for another five minutes.
7. Drizzle balsamic glaze over the entire dish for a sweet and tangy finish and don’t forget to top with your sliced figs.
8. Arrange breadsticks around the Camembert for dipping. Dive in and enjoy, savouring the flavourful toppings. Be cautious, it may be hot!
Note: Make sure to adjust the cooking time based on the intensity of your campfire. Keep an eye on the Camembert to avoid overcooking. This recipe combines the rich creaminess of melted Camembert with the sweetness of figs, the freshness of tomatoes and basil, and the crunch of pecans –all complemented by the savoury touch of dried herbs and balsamic glaze.
CAMPFIRE DEEP-FRIED MARS BARS
Ingredients
Mars Bars (chilled or frozen, if possible)
Vegetable oil (for deep frying)
One cup all-purpose flour
One cup cold water
One teaspoon baking powder
A pinch of salt
Instructions
1. Set up a campfire with hot coals (no flames).
2. In a sturdy pot or large pan suitable for deep frying, heat vegetable oil over the campfire. Ensure the oil reaches a temperature where you can see little bubbles evolve from the bottom of the pan.
3. In a mixing bowl, whisk together the all-purpose flour, cold water, baking powder, and a pinch of salt until you have a smooth batter.
4. Ensure Mars Bars are well chilled. This helps them hold their shape during frying.
5. Dip each chilled Mars Bar into the wet batter, making sure it's fully coated.
6. Carefully place the coated Mars Bars into the hot oil using tongs or a slotted spoon. Fry until they are golden brown, usually for about two to three minutes per side.
7. Once fried, use a slotted spoon to carefully remove the deep-fried Mars Bars from the oil. Place them on a plate lined with paper towels to drain any excess oil.
8. These treats are best enjoyed warm, so serve them immediately. Sink your teeth into the gooey goodness of the deep-fried Mars Bars. Be cautious as they might be hot on the inside!
Note: Always exercise caution when working with hot oil, especially in a campfire setting. Ensure a safe cooking environment, and never leave hot oil unattended. Additionally, be aware of cleaning up and properly disposing of any waste generated during your campfire cooking.
THE SWEET LIFE
Cafe Patisserie’s Nathan Walker is putting down new roots at 242 Rusden Street, Armidale – a slice of land that means more to him than meets the eye.
WORDS & PHOTOGRAPHY Steph Wanless
Real estate agents called it the sad little orphan; a freestanding brick build, flanked by neighbours, yet somehow alone. Walls crumbled, windows cracked, the ceiling sank, but its core was strong – 242 Rusden Street wasn’t ready to call it quits.
While a previous council told Nathan Walker the property was a waste of time and money, the new team at Armidale Regional Council saw his vision, understood the history and, together, they leapt.
It was a smart move. Not only because Nathan and his wife Enora have successfully run Armidale’s hugely popular Cafe Patisserie for the past six years – proving the concept and value they can bring to the local community – but also because that building has a story worthy of resurrection.
ECO-WARRIOR TALES FROM ACROSS THE LAND, SHOWCASING THE SUSTAINABLE STRATEGIES BUSINESSES ARE BUILDING FROM THE GREEN GROUND UP.
“Once upon a time it was the local neighbourhood butchery – Hooper’s Butchery – run by my grandfather Carl Hooper,” says Nathan.
“I used to work there with him when I was young. I remember making beef burgers and mopping the floors, helping my uncles out with deliveries. I didn’t like it very much – the butchery side of things that is – but I loved working with my grandfather. He was a really strong mentor for me –he taught me the importance of country service, how to win the customer every day and to have strong integrity around freshness and quality – all things I’ve adopted in my own business today.”
While the memories were strong, the building itself was essentially falling down. So the purchase price came down to land value, a healthy dose of stubbornness from both
Nathan and Enora and Council’s willingness to put their neck on the line when it came time to submit the local environmental plan (LEP) to the State Government.
“That’s where the new Council really shone. They saw our business history, they listened to our story, they applauded the fact we wanted to bring something different and unique to this part of town and they made doors open,” says Nathan. “It was awesome, and after six months of jumping through hoops and us lodging the development application (DA), boxes were ticked and the design process could finally begin.”
Enter Cafe Patisserie 2.0 – the same, beautiful patisserie-driven offering from Nathan and Enora’s first business at 80 Rusden Street, but bigger, brighter and led with a sustainable heart. ››
A GREEN APPROACH
When it came to planning the second Cafe Patisserie, long-term sustainability was a core part of the design from day one – starting with solar.
“The building is north facing with a north-east aspect, no trees for shade, making it perfect for solar – something my grandfather and I chatted about when I was in my 20s,” says Nathan. “Even then, he could see how it would make the business far more efficient in terms of power usage, so that’s top of our list.”
A closed-loop system for food waste is also on the cards, made possible by a dehydrator that will turn all the business’s organic waste, like fruit and vegetable trimmings, into something that resembles coffee grinds, ready to be fed back to the on-site gardens.
“It puts all those nutrients back into the garden, which will also be supported by a drip irrigation system split into different regions for the vegetables, berries and orchard, all run from our two tanks providing up to 50,000 litres of water storage with a charge system.”
It’s a labour of love, one that Nathan says has been in the works for the past 10 years. You can feel it, the way that passion runs deep when he talks, especially about his plans for the garden itself which will ultimately act as a guiding light on the cafe’s menu.
“We’ll be able to see the garden right outside the kitchen window, so we’ll see how produce is coming along and that directs us towards the patisserie we can create at different times of year.
“We’re inviting the garden to talk back to us about seasonality, whether that’s our herbs and salad ingredients, our berry patches bursting with raspberry bushes, strawberries, red, white and black currants, or the orchard which we plan to fill with lemon, apple and pear trees, as well as a walnut and almond tree too.”
Nathan’s ethos? Everything in the garden needs a reason to be there – that includes ornamental flowers, which will only be included if they’re bee-friendly, to attract pollinators down the property’s fenceline. Eventually, a beehive will be added to harvest their own honey and it, alongside everything else in the venue’s beloved earth, will be treated with the utmost care.
“While we’re not technically certified organic, we never use any pesticides on our gardens – we’re as close to natural as possible and the proof is in the produce,” adds Nathan.
“We’re putting flavour into food. It might not look as aesthetically beautiful as the kind of products pumped out with synthetic fertilisers, but the taste is so much better.”
PATISSERIE ANYONE?
Cafe Patisserie’s new premises will serve up the same great coffee, delicious light lunches and mouth-watering pastries you’ve grown accustomed to – all within its bigger, brighter home on 242 Rusden Street. Keep an eye on their social media for opening dates.
@cafe_patisserie
“this new place will become our centralised production kitchen – our beating heart.”
It’s a pure approach, not only when it comes to feeding the soil, fruit and vegetables, but in how the building will simultaneously embrace the old and relish the new to serve up something truly nurturing to the pocket of Armidale it calls home.
“So many people have played a huge part in helping us bring this dream to life, including some exceptionally talented local trades who will ensure we have a building that is ultra-modern and efficient, while still remaining true to its core.
“But ultimately, none of it would have happened without the Council – they’ve done their bit to facilitate small business in this town, to make it possible for us to grow and for that I’m hugely grateful. While we’ll be keeping both premises, this new place will become our centralised production kitchen – our beating heart. And when we open those doors I’ll feel like I can say we’ve really achieved something – because we’ve built something that’s ours on the ground my grandfather stood on all those years ago. It will feel like coming home.” *
In the Frame In the Frame
WHEN THE ARCHIBALD CAME
For the first time in five years, Tamworth Regional Gallery will open its doors to the Archibald Prize. What’s more, it’s the only location in the New England / North West of New South Wales to form part of the prestigious tour.
From
The Tamworth Regional Gallery is thrilled to host the Archibald Prize 2023 from 10 May to 23 June this year – and thanks to UNE sponsoring the regional tour, the exhibition will be free to visitors near and far.
“Tamworth Regional Gallery prides itself on making art accessible to all, and the partnership with UNE provides a wonderful opportunity to allow residents and visitors to the Tamworth region to experience this nationally significant exhibition in person,” says Tamworth Regional Gallery Director, Art Gallery & Museums, Bridget Guthrie.
WORDS Steph Wanless ARTWORK Archibald Prize 2023 finalists:
A CURATED GLIMPSE INTO THE ART WORLD WITH TAMWORTH REGIONAL GALLERY, WHERE ART IS FOR EVERYONE.
TO TOWN
Throughout the exhibition, gallery staff and volunteers will be providing guided tours of the exhibition, in addition to education programs for schools and the public.
“It’s an exhibition that showcases amazing artistic talent and can be enjoyed by the whole family – we expect to see large numbers through the Gallery while it’s on show,” Bridget adds.
UNE’s sponsorship will also support the design, development and implementation of the Young Archie exhibition, which will be displayed alongside the Archibald Prize 2023 Regional Tour. in Tamworth.
AUSTRALIA’S FOREMOST PORTRAITURE PRIZE
First awarded in 1921, the Archibald Prize was established following a bequest from former Art Gallery Trustee and Founder of The Bulletin magazine, J.F. Archibald, whose aim was to foster portraiture, support artists and perpetuate the memory of great Australians.
The open competition has been awarded annually (with two exceptions: 1964 and 1980) to the best portrait, ‘preferentially of some man or woman distinguished in arts, letters, science or politics, painted by any artist resident in Australasia’. Entries must be painted in the past year from at least one live sitting, works are judged by the trustees of the Art Gallery of New South Wales and the winner receives $100,000. *
THE LOWDOWN ON TICKETS
THE DAY OUT TICKET includes:
Bus transfers to and from the venue.
Gourmet meal – choice of four incredible dishes which you collect and select at your leisure between 12-3pm.
Opportunity to sample the region’s best local brewed boutique beers.
All-day entertainment.
Lawn games and photo opportunities galore.
Professional event photographer to capture your memorable moments.
Opportunity to enjoy the hospitality of Tamworth’s most in-vogue destination.
THE HIGHLAND EXPERIENCE TICKET includes:
All of the above PLUS…
Dedicated seating within an undercover VIP area with tables set to your guest numbers.
Table service.
VIP toilets.
Priority bus transfers.
VIP gift.
Complimentary drink on arrival.
Afternoon grazing board.
Tickets are on sale from 1 February, scan the QR code or snap them up here...
Online: entertainmentvenues.com.au
By phone: (02) 6767 5200
In person: Capitol Theatre Box Office
– Monday to Friday, 10am-4pm
DUNGOWAN DAY OUT
Get the lowdown on the must-do, be-seen-at event on the 2024 Taste Tamworth Festival calendar.
WORDS Steph Wanless PHOTOGRAPHY House of Lucie
Picture this…
You’re gathered around a table with friends, a craft beer or crisp vino in hand, soaking up the sun beneath a sea of umbrellas. It’s a Hamptons-style scene with a rustic twist and you’re here for it. A breathtaking view of the Northern Ranges frames the field you’re standing in, which also happens to be home to some friendly highland cows. You make a mental note to get your photo taken with them later, but first – food.
It’s a tough call between the slow-roasted scotch fillet, spinach and split pea risotto or chicken supreme. But then you spot it – the rosemary and garlic-infused lamb shanks –and your mind’s made up; shanks it is.
Before long you feel your toes tapping – it’s Australia’s queen of soul, Lisa Hunt, on stage and you can’t help but move to the music. Other homegrown acts have been doing their thing too, including the likes of Goldheist, the Sam Buckley Duo and Loren Ryan. It’s a vibe. You order another drink, a couple of grazing boards and settle in for the afternoon.
So where are you exactly? You’re sitting pretty at the Dungowan Day Out – the new curtain-raiser, flagship
event for Taste Tamworth 2024, held on the grounds of the stunning Dungowan Brewery. The man at the helm? None other than Jye Segboer from the Central Hospitality Group.
As the original Chair of the Taste Tamworth Committee up until 2012, Jye is thrilled to see the event grow to become a 10-day gastronomic extravaganza that boasts numerous events highlighting local producers, chefs, eateries and boutique breweries and distilleries.
Jye and the Dungowan Brewery team are now joining forces with a hand-picked line-up of musical talent and the region’s leading craft beer brewers to host a day filled with good food and good company, set against the rustic charm of Dungowan Valley.
“This will be the first upmarket food and music festival of its kind in Tamworth and it’s our hope that this fresh new take on Taste will entice visitors from neighbouring regions to visit and experience our hospitality,” says Jye.
“Our goal is for this to be the start of us hosting three to four music events at Dungowan Brewery annually – offering up even more diversity to our already thriving reputation as a city of music.” *
Dispute Resolution
Mediation
Litigation
Separation
Divorce
Property Settlements
De-Facto Relationships
Child Support | Spousal Maintenance
Financial Agreements
Parenting
IVF | Surrogacy | Adoption
Succession Planning
Wills
Power of Attorney
Enduring Guardian
Family Provision Claims
Probate | Letters of Administration
Notary Public
MY SMALL BIZ & Me
Q&A TIME WITH BUSINESS MINDS FROM A WHOLE RANGE OF INDUSTRIES. DISCOVER HOW THEY GOT THERE, DID IT, BOUGHT THE T-SHIRT.
THE SPARE ROOM, THE ATHLETIC CLUB AND GRAZIE, PAPI
Sawtell local Toby Stitt fell in love with hospitality while working at his mate’s business, Old John’s in Coffs Harbour. He honed his craft, took time off to travel the world, then returned home to establish his own three-venue-strong empire.
WORDS As told to Steph Wanless
How was the idea for The Spare Room born? It was my mum’s vision, as well as my own. My old boy’s a jazz muso, so he and mum have spent a lot of time listening to live music over the past 30-40 years. Before we opened doors eight years ago, we’d spent some time in New York, visiting jazz clubs, soaking up those sounds and the vibe of the place – we really wanted to bring a taste of that back to Sawtell so we made it happen. That was 2015, and we’ve been flying ever since.
What were you doing before you launched your own business? I was working at another small venue in Coffs called Old John’s – back then it was run by a mate of mine and was a really cool coffee shop that also traded as a bar five nights a week. That’s where I learned the basics of how to work behind the bar and really fell in love with hospitality; it was the first venue I saw as a really cool place to work. I stayed there for 12 to 18 months, then took off overseas. While I was away, my mate who owned it bought Barrels, which is where The Spare Room is now. He turned it into Frank’s, a New York bar kind of place which, to cut a long story short, didn’t really work out for them. When I came home from my travels, he floated the idea of us taking over and within a couple of days, it was ours. Mum had wanted that space long before it became Frank’s, so it was funny how it all worked out in the end.
How did you come up with the name? We were butting heads for ages on a name, we just couldn’t land on one. Then one day, we were doing the usual admin you have to do to purchase a business and I asked mum where a document was – she answered: ‘I think it’s in the spare room’. We both just stopped, looked at each other and that was it, The Spare Room was born. We both knew as soon as it was said out loud. It fits with the vibe of the venue and the kind of hospitality we like to be known for too, it’s a very homely atmosphere. That’s how we want people to feel when they step inside – like they’re coming home.
When did you decide to add The Athletic Club to the mix? Back in 2019, The Spare Room was flying, we were booked out every night of the week and needed another
space to direct people to while waiting for their table. The space across the road was up for lease and we were actually due to sign it the week before COVID hit… but pulled the pin on that one for obvious reasons. We eventually signed that lease in early 2021 and opened in June that year. The week we opened, we got locked down. It was crazy. And because all the grants stipulated you had to have been trading for at least 12 months, we weren’t eligible for any support. So we had to shut the doors. I’m not sure how we got through it, but we did.
How are the two businesses working together now? It took a while for the venues to get back to full throttle, but in the past 12 months we’re finally seeing them work side by side the way we’d always envisioned. It’s been really cool. The Spare Room is packed on weekends and now we can send people across the road to The Athletic Club to enjoy a cocktail while they wait for their table. When it’s ready, one of our servers will run across the road and let them know – it’s a dream, and a lot of that is down to our other part-owner of the business, Julian Hulbert. Jules is another local boy, grew up in Bellingen and was working with me and mum at The Spare Room for a while. He’s the driving force behind that place – he’ll be there every night doing service, training the staff and making it feel fun.
The Athletic Club is a super unique name, where did that come from? Jules and I used to go to the pub after knocking off from The Spare Room every Sunday arvo –it was the only place that would serve Guinness on tap. So we’d sit there, have half a dozen pints and talk about opening a bar, what it would look like, how it would feel and what we ultimately wanted it to be. The first thing we knew was that it would have a Guinness tap. But the name itself actually came from an old cocktail bar in Detroit – we’re talking pre-prohibition era – called The Detroit Athletic Club. We did our research and no one had breathed life into the name for a while – so we sat on it, and it grew on us. Jules is a mad sports nut and I grew up playing a lot of local sport, so we’re both frustrated athletes and thought that’s something a lot of the public could relate to. ››
Grazie, Papi joined the family in 2022 – how did that come about? There’s this rule of thirds when it comes to hospitality venues, almost like a golden rule when it comes to your team and your suppliers. People think if you have three or more venues, it enables you to implement a streamlined structure across all three that ultimately benefits all three businesses. So when the owner of Fiasco, as the restaurant was then called, approached me with the idea of taking over a few years ago, I knew it had potential. He was a mate of mine and he’d done a fantastic job running the place for years, but we just weren’t ready at that time. Then in early 2022, when he suggested it to me again, the timing was right. As an Italian restaurant it was already in our wheelhouse, except at Grazie, Papi all the pizzas are cooked over flame, and it’s super established. The venue had been operating for the past 16 years, which would have to be one of the longest tenures in Coffs for a restaurant. It’s a step up in terms of size – on a busy summer’s night we can seat 160 people, double the size of The Spare Room, so that’s been really fun too. As for the structure, we’ve seen benefits there for sure. We have a solid leadership team, a bigger pool of people to draw on across all three venues and have also brought on an executive chef. His role is to relieve the head chef on each venue’s day off, while also managing all invoicing across our producers and accounts, prepping staff rosters and dealing with catering.
What challenges have you faced along the way? Obviously there was the whole COVID era I mentioned earlier, but that aside, there’s always something in business ownership right? It can be tricky building a team from the ground up, finding the right people and working to make sure everyone’s happy. So that’s the core focus of my role – keeping people happy and ensuring all correct procedures and processes are being rolled out across the venue. I’m there to maintain quality control and morale, because nothing works without those core components.
Your biggest belief in hospitality? We’re huge on saying hi and bye in all three venues. As soon as you step into a venue you should be made to feel like family – that’s something that’s all too often lost nowadays. People get caught up in the pretentiousness of a place and that’s just not what we’re about. I want people to walk out that door wanting to come back, and that comes down to greeting people in the right way and encouraging all our servers to be as personable as possible. They’re trained in their craft and they’re good at what they do. We have a great core team and we put a high value on making sure the guest is happy, comfortable and feels like they’re being cared for. *
The Oxford on Otho hosts one of the most notable, forethought, period-reflective and respective designs I have experienced.
The Oxford, since my first sighting, had piqued intrigue and awe with her alluring charm. My commendation to the design, styling and hard work that has endured to create a space that is an absolute equilibrium of contemporaries amidst utilising and paying homage to historical foundation.
DREAM SANDWICH
A CELEBRATION OF FOOD AS A STORYTELLER, CULTURAL PECULIARITIES, NOTICING THE UNNOTICED, NOSTALGIA AND LOVE.
CRAVINGS
WORDS & PHOTOGRAPHY Jen Drew @adventuresofjen
1. Cheeeeeeeese
This was the pregnancy stayer. Not previously known for my heavy cheese eating, it’s surprising how cheese went with everything when I was expecting my little man. #cheeseoneverythingplease
2. Salt and vinegar popcorn
Not a popcorn fanatic, so this was left field. Had to be salt and vinegar. No substitutions were even close to being okay. At its peak, there was an S&V popcorn shortage. One day, I went to three supermarkets, one petrol station and two corner stores. All out. So, there was nothing left to do but sit in my car and cry…
3. Spinach
Hands down the most boring pregnancy craving for anyone. Ever. Just plain old baby spinach. No oil, no seasoning, no dressing. Just dry leaves. Could. Not. Get. Enough.
4. OAK – the chocolate variety
One for my bestie – FOUND Regional’s own Steph Wanless. She had next-level, 24-hour ‘morning sickness’ and the kind of heartburn that makes you want to chew Rennie by the thousand. #thejoys. Luckily, milk soothed the nausea, the burning and the soul. *
CELEBRATING A MOREE ON A PLATE MILESTONE
Two local women with an ambitious vision to celebrate local produce underpin Moree on a Plate’s humble beginnings. With the much-loved festival marking 20 years in 2024, it’s a dream that has been well and truly realised.
WORDS Georgina Poole PHOTOGRAPHY Jasmin Morrison
This Mother’s Day weekend in May, Moree will once again offer a smorgasbord of entertainment and delicious regional produce to mark Moree on Plate’s 20th-year celebrations, with the event having grown into one of the state’s most significant regional festivals.
One of the longest running, volunteer-led regional festivals in Australia, Moree on a Plate, to be held Saturday 11 May, was the brainchild of Margi Kirkby and Jenni Birch while they were in the early stages of setting up their olive oil business, Gwydir Grove.
Margi – who is still on the committee and remains as tireless as ever – laughs that it was perhaps an illthought-through plan.
“We were driving home from selling Gwydir Grove at an event in Tamworth, and we said, ‘We can do this in Moree! Silly us!’”
Reflecting on the festival’s grassroots beginnings compared to its current reputation as an extremely well-run, high quality destination event, Margi is proud that the original intention has remained core.
“While it's grown significantly, Moree on a Plate still enjoys all the elements we started with, which is to showcase producers and artisans from the region. The North West enjoys a diversity of local offerings, such as Grove Juice, Horton Valley Pork, Arc-en-ciel Trout, to name just a few, and this deserves celebration.”
From a small farmer’s market-style event held at the local racecourse, today’s festival attracts thousands of visitors and tourists to the region, scores of regional producers showcasing their fare, and over the past 20 years has welcomed celebrity chefs such as Fast Ed, Ben O’Donoghue, Alastair McLeod, Marion Grasby, Lyndey Milan, Dominique Rizzo and Mark Olive.
The family-friendly event also includes a dedicated Kids’ Korner, a lighthearted local BBQ cook-off, live music from local talent and a gold donation cover charge ensuring it’s a day the whole community can enjoy.
SHOWCASING CULTURE AND COMMUNITY
This year, to mark 20 years, the festival will return to the grounds of Moree Race Club, having been held at the local high school for the past 15 years.
The move marks a nostalgic nod to those early years and an opportunity to continue to grow the festival into the future on a larger site.
And with the Moree community enjoying a penchant for the delicious, and the fun, the festival is just one of the myriad opportunities visitors have to enjoy Moree’s hospitality over the Mother’s Day weekend.
In the lead-up to Moree on a Plate, the community is busy planning a smorgasbord of activities and exhibitions sure to leave visitors well-satisfied.
The fun kicks off on Thursday 9 May at The Moree Gallery, which hosts a very special exhibition by acclaimed artist Jamila Hume.
Local Indigenous art gallery, Yaama Ganu, will also be holding an exhibition during the Moree on a Plate festivities –with the gallery and its adjoining cafe one of Australia’s most applauded Indigenous art centres.
On Friday 10 May, Yaama Ganu is excited to present a group show of male artists from leading Aboriginal-owned Western Desert Art Gallery, Tjarlirli Art.
There will be a group of Ngaanyatjarra artists travelling to Moree for this wonderful experience, who will be leading a painting workshop earlier in the day.
The gallery will also be hosting a Friday evening exhibition opening, and all are welcome.
For a fascinating insight into traditional Indigenous culture, native grains specialist Kerrie Saunders will present her Yinarr-Ma Bush Tucker Tours over the festival weekend.
Kerrie is a proud Gomeroi woman and a wealth of knowledge when it comes to using the land for food, and what everyday plants have sustained humanity for centuries.
Visitors also have the opportunity to soak up the unrivalled atmosphere of Moree – literally – relaxing in the unique artesian waters upon which the town was built. The local mineral-rich hot pools offer a wealth of health and wellbeing benefits and are a must while in the region.
Visitors are also invited to visit producers on-farm for a firsthand insight into the production of pecans and cotton, with local pecan and cotton farm tours complementing the festival.
For golf enthusiasts, and those with a little more time to spare, Moree’s golf course is the envy of many communities, enjoying a pristine green fairway latticed across the meandering Mehi River.
If rugby’s your game – there will be a great afternoon of rugby after the festival as the Weebolla Bulls take on Scone during what will no doubt be an exciting home game. *
MARK YOUR CALENDARS!
Moree on a Plate will be held on Saturday 11 May from 10am to 4pm, and features a full schedule of entertainment. Have more time to spare? The fun doesn’t need to end there!
NIGHT HUNTER IS BORN
New England Brewing Co. has done a few collaborations over the past 11 years, but nothing with a cute (actually pretty nasty) furry animal. So after some extensive chit-chat, the Brewery has teamed up with Steve from Quoll Headquarters to make magic happen. Introducing the limited release, NIGHT HUNTER. A premium lager that takes inspiration from Northern German lagers, this brew is classy, easy drinking at its finest. What’s more, the Brewery will be donating $5 from every carton sold to Quoll Headquarters. Keep an eye on the Brewery’s socials for the launch night, to be held at Stonefruit, Tenterfield – and try it for yourself at local venues throughout the New England. *
Brennan & Smith Optometrists brennanandsmith.com.au @brennanandsmithoptometrists
Central Hospitality Group thechgroup.com.au
Charlesworth Bay Beach Resort charlesworthbaybeachresort.com.au @charlesworthbaybeachresort
EG Family Law egfamilylaw.com.au @egfamilylaw
ETC etcltd.com.au @etcltd
BECOME A FRIEND OF FOUND
Happy days! To advertise in our glorious magazine, get in touch with Claudia today to hear all about our whole range of packages, including bespoke opportunities – and thank you from the bottom of our regional lovin’ hearts. claudia@foundregional.com.au
0439 700 280
Moree on a Plate moreeonaplate.com.au @moree_on_a_plate
Narrabri Shire Council narrabri.nsw.gov.au
NEGS negs.nsw.edu.au @negs_armidale
New England Brewing Co. newenglandbrewing.com.au @newenglandbrewco
New England High Country newenglandhighcountry.com.au @nehighcountry
Oxford on Otho oxfordonotho.com.au @oxfordonotho
Powerhouse Hotel Tamworth by Rydges rydges.com/accommodation/regionalnsw/powerhouse-hotel-tamworth @powerhousetamworth
Regional Australia Bank regionalaustraliabank.com.au @regionalaustraliabank
Roberts + Morrow rm.net.au @roberts_and_morrow
The Australian Hotel @aussiehotelinverell
UNE Life unelife.com.au @unelife2351
Welcome Hospitality welcomehospitality.com.au
Wests Entertainment Group, Tamworth wtlc.com.au @tamworthwests
TALES FROM THE BAR
WITH LUCY NEARY
THE ALTERNATE ROOT, URALLA
@thealternaterootcafe
My passion for cocktails definitely came from my mum – she did that whole ‘work in British pubs’ thing when she was younger and had the base knowledge. Then, when I moved to Newcastle and got my first bar job, my mentor was Arthur Wynne (who actually got to meet the inventor of tequila). I don’t know what it was about the way he presented the information, but I just soaked it up.
I think ordering a cocktail is like buying a memory foam pillow – it’s stupidly expensive, but often you use it for the first time and you're like, “That was worth it!”
A cocktail can do that for someone. It's an alternative to a regular pillow, which is a beer or a glass of wine. Sure, you could open a bottle and have a beer, or you could take 15 minutes, juice a lemon, shake it up and make something that gives you a genuine experience. It’s so good because you're worth it – it's like an act of self-love. *
