Within the laidback seaside town of Brunswick Heads, an exciting trend is emerging – there are pockets of understated food and wine appreciation creeping into the town and subtly giving it a high-five. Located in Fingal Street, Fleet restaurant is the newest, hottest foodie-wine bar to surface.
What strikes immediately is the clever mix of raw materials used in the long, narrow space … concrete, stone, timber, stainless steel and clay. Next, you can’t help but notice the attractive wine display, the activity from the open kitchen and the warmth of the staff, led by the gracious Astrid McCormack.
Head Chef Josh Lewis presents a one page menu with plates designed to share. On this occasion we select the melt-in-your-mouth lamb’s tongue with celery and buckwheat as well as the succulent octopus with pomelo and fresh peas. With locally produced hand-formed tableware supporting so many striking ingredients, Fleet is well prepared to deliver a memorable food experience. Astrid and her staff chat easily about the unique style of wines to match, and the stories behind the appealing array of international and Australian boutique labels.
Open Thursdays through to Mondays from 3pm, the intimate space is the perfect spot to catch up with a close friend.
Food is one of those things that will always raise the mood of a winters night!
Foam Lennox Head is located on the beachfront about half a kilometre from the main shopping and restaurant precinct. It is well-known for it’s wine list and has firmly stamped a reputation of fine dining in the region. Foam offer a six course tasting menu and a limited a la cart menu. Both change weekly.
Certainly the highlight from my recent visit to Foam Restaurant was my entrée of Prawns with pickled Wombok and Miso Caramel. The restaurant is owned and operated by Head Chef Chris Harrington and front of house/manager Marcus Corcoran. Open for lunch Wed to Sun, Dinner Wed to Sat and Breakfast Fri – Sun.
Taste Byron Bay was launched this week by local chef Terase Davidson. Taste Byron Bay specialises in unique food tours and cooking classes, showcasing Byron Bay and the surrounding Hinterland. Terase is a strong advocate of seasonal local produce and a back to basics approach to sourcing local produce. Through her food tours and cooking classes Terase will be collaborating with local farmers and producers who share her sustainable farming philosophies to produce food with real flavour. Taste Byron Bay's food tours and cooking classes are a great way for locals and visitors to explore Byron and the surrounding Hinterland, discover new flavours and learn firsthand why Byron is fast becoming a foodie destination. www.tastebyronbay.com
With the fifth annual Sample Food Festival just four months away, festival director Remy Tancred has announced this week that two-hatted chef James Viles of Biota Dining will be one of this year’s guest chefs.
James was the youngest chef to be awarded a chef's hat during his time at Bowral’s The Schoolhouse Restaurant at the age of 23. He has worked internationally as Executive Chef at The Chedi Muscat, GHM Hotels (Voted No. 1 Resort - Middle East, African and Indian Ocean by Conde Nast Traveller’s Awards 2008), at the Jumeirah Emirates Towers, Dubai, and alongside two-star Michelin chef Hans Haas of Tantris (Munich) as well as Alain Ducasse of Spoon (Hong Kong).
Closer to home, he gained invaluable knWe are delighted to have him!ffowledge in the kitchens at The Observatory, Mint Bar & Dining (The Intercontinental), The Sofitel Hotel Melbourne, Jonah’s Restaurant and Milton Park. James’s individual flair and innovation are an amalgamation of his overseas and local experience resulting in the April 2011 launch of his own restaurant - Biota Dining in Bowral. The food is produce- and technique-driven with a close affiliation to nature.
“Biota is a dining experience supporting both local farmers and growers. We focus on artisanal produce and incorporate seasonal botanicals in all aspects of our menus and environment. Our constant study of and devotion to the extraction of taste and aroma in all plant form is an integral part of our cycle”, said James.
Sample Food Festival director Remy Tancred said ‘James Viles is a perfect fit for Sample: his philosophy and love for farmers and producers are exactly what my festival promotes.’ We are delighted to have him!
Dive into the heart of Opentable cooking workshops, every second weekends Ronit Robbaz-Franco opens her commercial kitchen to the public to share her extensive knowledge and flair opening the senses to the true joy of preparing and sharing delectable food in a relaxed environment, learning to manage your time in the kitchen, ensuring that pleasure and taste are paramount.
A cooking party-is a fabulous way to combine your catering and entertainment – from canapés to cake – creative culinary to put the zest, the verve back into a simple everyday chore (and your guests will love it).
Cooking Workshops -are an amazing, fun way to learn and enhance your life skills. Themed workshops allow you to explore new and exciting tastes, work with different ingredients, gain ideas for ‘everyday’ cooking and specialised events. Also increase your efficiency in the kitchen – learning ‘tricks of the trade’ and expanding your skills.
For Corporations (events and team building) – ‘The Fruits of Your Labour’ – the satisfaction of achieving something together that can also be equally enjoyed together is embodied in the act of preparing and sharing food.
Innovative – something completely different for your corporate function or team building event – cooking adventures are great for ‘new’ groups, groups that have not worked together before, or groups that could use a little ‘new life’ or zest. Open Table’s cooking events offer a recipe for ‘cooking up’ group negotiating/delegation skills, communication and co-operation, social skills, bonding over shared achievement. As a bonus, participants gain skills for actively taking care of themselves – healthy habits and life skills. Good nutrition is necessary for a fully functioning brain and capable mind – creating efficiency in the workplace and in general.
Customise your cooking event to suit your tastes by perusing our menu of styles and themes – mix and match, and consult with us to ‘cook up’ the perfect occasion.
23rd of May 15 – Indian Feast workshop
24th of May 15 – Moroccan banquet workshop
31st of May 15 – Ketogenic food Workshop
Congrats to The Byron Beach Cafe on Best Restaurant and Catering Service award at the QANTAS Australian Tourism Awards last week.
Owner Ben Kirkwood said ‘We feel humbled and elated to have been honoured by the industry’s premier awards program as the best restaurant and catering service in Australia’. The QANTAS Australian Tourism Awards are the industry's peak awards recognising and promoting business excellence. There is no direct entry into the Australian Tourism Awards and only state winners can become finalists. The Beach Cafe were only one of three NSW businesses to win gold out of 29 categories and the only Byron Bay business.
Actor Victoria Tennant ‘In Conversation’ at The Arts Centre, Gold Coast, and for lunch at the Byron at Byron Resort to launch her new book Irina Baronova and the Ballets Russes de Monte Carlo
Victoria Tennant grew up in a world of stars and celebrities. Her mother was ballerina Irina Baronova, her father was renowned British agent Cecil Tennant and her godfather was Sir Lawrence Olivier.
This is an invitation to attend, Victoria Tennant, in conversation with writer and publisher Candida Baker - celebrating dance, love, loss and an extraordinary life.
Event 1: Lunch with Victoria Tennant at The Byron at Byron Resort
Date: Sunday March 29 Time: 12.30 pm
or phone: 02 66392000
Event 2: An Evening With Victoria Tennant
Date: Tuesday March 31
Venue: The Arts Centre, Gold CoastTime: 6.30pm (Doors open at 6pm)
Brookfarm’s new offering, Florentina Bar, is a deliciously addictive bar oven baked and bursting with Australian macadamias and almonds, coconut flakes, antioxidant cranberries, gluten free grains and nourishing seeds. So so good!
Created to be part of the celebration when Will Brook married the lovely Jess, the Florentina Bar was created as a token of love and thanks for all the attending guests at this beautiful country wedding held on the grounds of Brookfarm itself. The gifted bars proved such a hit, the Brook family decided to spread the love and create a bar for everyone to enjoy.
At Brookfarm we like to think that when you unwrap and savour the Florentina you not only appreciate the burst of flavor it delivers but have the time to enjoy a quiet moment of happiness and well being.
The Florentina from Brookfarm – truly made with love.
ilias and his team have won another nine medals from the Sydney Royal Fine Food Show; totaling 19 medals in just two years! They have now received medals across their entire range of sweets including Gold for the Baklava, and Silver for the Halva, Nougat, Pastelli, Revani, Sokolato, Friands and Tsoureki.
Following on from this recent acclaim, ForumSA (Food Group in Greece) has invited ilias to participate in an all expenses paid trip to Foodexpo GR - Greece's biggest food show - to be held in Athens from 14 - 16 March.
"I feel honoured to be invited to my mother country representing our sweets which are steeped in tradition from northern Greece and were inspired from family recipes," said ilias.
"When I return to Australia, my intention is to create a 'hero' product to share the love through the food Australia wide and beyond!"
Sample, along with Lismore Come To The Heart is proud to bring fantastic food to the streets of Lismore at the inaugural street food festival, "Eat The Street". Starting at midday through to 8pm on Saturday March 14, you can sample some of Lismore's finest cafes and restaurants all in the one spot, along Magellan Street.
Bonny, the Stone & Wood retro Beer Van, will serve up the best in local beers, reds and whites will be available too, and there will be locally brewed ginger beers and a cider bar as well. A Sample event is not complete without some amazing desserts, so save some space for them!
The cooking stage will kick off from midday and we will have a visit from special guest cookbook author and food consultant, Jody Vassallo (Donna Hay, Jamie Oliver). Kids entertainment, street table tennis and handball, live music from 4pm. See you there - it's free!
Iconic local brewery Stone & Wood have notched up yet another worthy award - this time 2nd place in the Hottest 100 Aussie Craft Beers 2014 Poll. Craft beer is going gang busters across Australia with new brewery labels popping up, but Stone & Wood have consistently come out in the leading bunch. Congrats and Cheers!
1. Feral Brewing Company - Hop Hog - Pale Ale (American)
2. Stone and Wood Brewing Co - Pacific Ale - Pale Ale (Australian)
3. 4 Pines Brewing Company - Pale Ale - Pale Ale (American)
4. Little Creatures - Pale Ale - Pale Ale (American)
5. La Sirène Brewing - Belgian Praline - Belgian Specialty Ale
6. Riverside Brewing Co. - 777 IIPA - Double IPA
7. Mountain Goat Brewery - Summer Ale - Pale Ale (Australian)
8. Fortitude Brewing Company - Noisy Minor Anzus IPA
9. Bridge Road Brewers - Beechworth Pale Ale
10. 4 Pines Brewing Company - Kolsch - Kölsch
Results from www.craftypint.com
Red Dragon Organics’ innovative Sugar Free Living Elixir, introduced to the market just 6 months ago was voted ‘Retailed Organic Product of the Year for 2014.’
Richard Patton from Red Dragon Organics said it was very satisfying to win this award through a national voting system under the Australian Organic Consumer Choice Awards 2014.
“It shows that a small, high quality, independent regional food processor can win a national award over the big guys, thanks to the passion and loyalty of Sugar Free Living Elixir fans” said Richard.
Red Dragon Organics’ standard Living Elixir won runner up last year and Richard is pleased to see the sugar free version being embraced by discerning health conscious consumers.
Red Dragon Organics is a family run, small business that has grown from a Sunday market stall over the last 30 years. Red Dragon Organics’ fermented ginger beers are now available nationally. (photo)
The National Organic Consumer Choice Awards were launched as part of National Organic Week (October 3-12) by the Centre for Organic Research & Education. The awards were presented by Costa Georgiadis (Gardening Australia) who loved drinking the Living Elixir
Byron’s iconic Byron Beach Café has been awarded Gold at the NSW Tourism Awards Ceremony held at the Dockside Pavilion in Darling Harbour last Thursday night. Of the 28 categories recognizing excellence in the different areas of tourism our local Byron Shire operators came out with 7 awards in total.
Cameron Arnold, President of Destination Byron, Byron Shire’s local tourism organisation says “It is great to see such a fantastic result for the Byron Shire, Destination Byron congratulate all of the businesses on their outstanding result”.
There are a number of ways to compliment cookbook authors: food-smeared pages for one and more than one of their books on your bookshelf. But, the greatest compliment has to be the pleasure of finding that a recipe’s worked – and worked well. All around the country, cooks pay these compliments and more to author Belinda Jeffery. She has a wonderful knack of creating recipes for food that you genuinely want to eat and a warm, distinctive writing style that is concise and comprehensive and, most importantly, results in a recipe that works.
This award-winning author has worked as a cook, TV food presenter, freelance writer, restaurant reviewer and cooking teacher. Belinda’s books include Belinda Jeffery’s 100 Favourite Recipes; Belinda Jeffery’s Tried-and-True Recipes; Mix & Bake; The Country Cook Book; Desserts and now her new book, Utterly Delicious Simple Food.
Meet Belinda with her new book on Sat 12 Dec at Bangalow Farmers Market, from 9am-11am.
Clearly marked throughout with symbols for gluten-free, vegan, vegetarian, dairy-free, raw, soy-free, nut-free or grain-free, each recipe also contains alternative ingredient suggestions to please all your friends and family.
As a talented naturopath, nutritionist, wellness coach, herbalist and environmentalist, Janella Purcell is eager to share her wealth of knowledge and experience. Her passion for cooking and keeping things simple means that staying healthy has never been easier. She's also a vivacious and entertaining chef who has appeared regularly on Australian and overseas television for the past ten years, most recently co-hosting Good Chef, Bad Chef. Her first book was the award-winning Janella Purcell's Elixir and her best-selling recipe book, Eating for the Seasons, was published in 2011. Her second recipe book, Janella's Wholefood Kitchen, was published in 2012.
Sample Food Festival was held on Saturday September 13th. A recorded number of visitors entered the one day event this year.
The judging of the $5 and $10 tasting plate was done by Chefs Alex Herbert, Darren Simpson, and Clean Living and fitness gurus Luke Hines and Scott Gooding. The 2014 winners of the Sample Golden Fork Awards are:
Puremelt Chocolate for their $10 plate of Orange & Almond Chocolate, a Honeycomb Chocolate & a Puremelt Brownie
Desert queen Katrina Kanetani (Town) collected the $5 plate category with a Japanese Style Cheesecake with Davidson plum, Quandong and Almond Crumble.
"Overall reports from my exhibitors this year were all positive" said Remy Tancred - Festival Director.
And as for next year? One 'big name' guest has already been locked-in and program planning will begin early in the new year.
Sign up via our Home Page link for our regular news and updates for Sample events and the 2015 Sample Food Festival.
The program for Sample 2014 is now here. The day will be jam-packed full of delicious temptation, offering the finest local ingredients and passion of our very own local chefs. Enjoy the activities of the Northern Rivers Food Cooking stage, kicking off from 8am all the way through to 4pm. Plus, live music and a fabulous selection of market stalls selling food products, arts and crafts, clothing and much more. So, download the program now and start planning your day!
We all know their beers are legendary so it's no surprise that Stone & Wood Brewing Company have scooped the Telstra Regional Award this week in the lead up to the 2014 Telstra Australian Business Awards.
Stone & Wood was launched in Byron Bay in 2008 to reflect the style of traditional village breweries in a contemporary business model. Every year since they’ve nearly doubled turnover and, in 2014, they added a second, larger brewery in Murwillumbah. Telstra Judges praised the strong management, sound financials, excellent long term planning and sustainability of the business, saying it combined the best from the corporate and small and medium enterprise worlds. In addition, they said the founders had a very strong commitment to the local community.
Stone & Wood will now progress as finalists in the Telstra Australian Business Awards, which will be announced in Melbourne on 7 August.
The Stone & Wood Beer Garden will feature again this year at Sample Food Festival, Saturday 13th September, from 8am-4pm.
Just before Christmas, the Teven-Tintenbar school community published an innovative new recipe book.
The book, which was put together by the school’s Fundraising Committee, contains an eclectic collection of more than 130 much-loved recipes from school parents and teaching staff.
'It’s true that we have a high percentage of foodies amongst the parents and staff, and we wanted to create a resource that captured and shared everyone’s favourite
recipes, and formed the beginnings of a lifelong cooking resource,' said project coordinator, Michelle Mahon.
At food shows you are likely to see him in the skirted national costume of the Greek guards, possibly shouting out Yiassu or Opa,
exuberantly. Ilias Katsapouikidis is a born showman and in the two years since he started his biscuit business has cultivated a persona
every bit as enjoyable as his products.
THE FOOD & UNINTERRUPTED WATER VIEWS
Growing up in the back of a Pizzeria in Buenos Ares, Mariano Perpignano says he was destined to cook.
His Italian father did try to talk him out of it, by stressing the sacrifices he himself had made. And it is true, Mariano now admits, that
his father was rarely home, and that he often stayed the night on a makeshift bed in the restaurant, rather than making the long trek
back to his family.
Their slogan is 'A Taste of Italy' – and it was precisely the need to reproduce that taste which gave birth to the business. Mamma Mia Bakery is the brain-child of two Italian friends, Luca Benedetti and Cristian Pieri, men who missed the breads and the pastries of their country so badly that the only solution was to make them themselves. Only several months old, the enterprise currently operates out of premises – 'the Lab', as Cristian describes them – at Casuarina, near Kingscliff. Already, however, word is spreading about their delectable baked goods.
With the passing of the festive months where wine consumption was limited to copious quantities of Champagne, Rieslings, Pinot Noir, and Shiraz and the odd bottle or two of Vodka I look forward to getting back into the swing of things and passing my time this Autumn with wine made from alternative grapes varieties.
Alternative grape varieties are not new to the Australia wine scene but they are receiving more attention. For many years I’ve read about the rise and rise of new varieties but finally it appears they are finding their way into more commercial wine stores and wine lists and consequently in the mouths of consumers.
Late last year I travelled to Ubud, Bali for 5 days of R & R. On day one I stumbled across this little cafe called Alchemy. The cafe was kind of out of the main tourist area however those that new about it spoke highly of the food.
The smoothie menu was extensive. I was waiting for my order and in came a few boxes of produce. I noticed clumps of soil on the herbs and at this point began to ask questions. My little smoothie making man started the story with this is Kale from our farm. The majority of the produce in this cafe was straight from the Alchemy organic farm. My smoothie man left me wanting to know more.