I felt peckish but not hungry. It was 11am, blood sugar was low and the Empire Cafe was near at hand. I politely enquired, ‘Do you have a small treat I could have with a tea?’ I was incognito but stopped short of writing a review on the crazy collection of banana breads they then offered me.
I asked a local expert how much evidence there really was that naturally grown food is better for you. I know it is, and you probably do too… but how can we tell that what we’re buying really is really good for us, apart from the fact that it looks ‘grown’, green and crunchy?
So many people have met the owners of Heart and Halo, Samiya and Tusta. I know this because people tend to gush when you mention this hidden and unassuming little Indian-inspired vegetarian eatery in Byron Bay.
Restaurants often boast interesting interiors born from a shabby chic aesthetic, eccentric owners and their eclectic collectables. It’s whimsical at Treehouse: part island bungalow, part emporium, and part gallery.
Skilled coffee roasters and coffee growers work tirelessly to maintain the high standards we enjoy in Australia. In the northern rivers we have many of them right under our noses. Here are some of those champions of coffee…
Everybody loves their coffee to taste the way they like it to. Yes, if only this wasn’t such an ask, what with rival coffee courses, know-it-all baristas, YouTube cupping tutorials and just plain hapless machine operators; often it’s going to be a long and winding path to satisfaction.
Pizzas are no longer just the go-to snack of drunken teenagers and the midnight munchies. These days you can get a square meal that’s round for a reasonable price keeping the gourmet and the fussy tastebud both happy.
The Echo’s new travel column for travel deals, information and reviews. Whether it’s local, overnight, over land, over sea, over the top, under the radar, or just under the stars, it’ll be a trip!
This 2009 GSM is a good example of the opulence you can enjoy in a glass of wine. It shows plenty of spice, dark cherry, blackberry and liquorice.
Debra has spent the last four years writing, sourcing, reinventing and perfecting these delicious recipes in order for all coeliacs to enjoy great tasting gluten-free food that Debra and her guests have been enjoying for the last 13 years, since being diagnosed with coeliac disease herself.
Got kids? Yes? So do I, and looking around I would have thought that more business owners would see the benefit in providing for the little folk.
The closest thing to a criminal record The Echo’s Matthew Michaelis has would be his dubious collection of 70s vinyl. So, don’t call the authorities!
When I first became a member of the northern rivers residents’ club, I found myself wide awake at 5am every day. At the time I ignored the fact. I’d sit on an old cane rocking chair and rev it up to a rock that only Mick Jagger could move to.
From next week we will be extending our popular existing Good Taste restaurant directory with a new section called The Good Life.
A Mullumbimby icon since 1945, the Empire CafE is well known as the place to go for milkshakes, breakfasts, delicious burgers and other tasty lunch options.
Ballina’s annual festival of all things comestible showcases local restaurants, cafes, food producers, wineries, breweries and cottage industries.
The Ballina Fine Wine and Food Festival is on this Sunday 20 July from 12 noon till 5pm at the Ballina Jockey Club, Racecourse Road, in the Southern Cross Industrial Estate, Ballina.
I felt it was time to bring a bit of fun and variety back to the food scene in Byron. I was actually vegetarian myself for eight years and these ribs ‘turned’ me.
If you have a favourite cookbook or recipe, then you are invited to bring it along to a special free session led by SCU food historians and writers called ‘History in the Baking: Recipe Workshop’, Saturday July 12 at Lismore City Hall.
It’s always such a pleasure when you go out to dinner and the food is unexpectedly good. Traditional Thai’s head chef John Verano serves the unique, quality dishes that should be part of eating out in Byron.
Glen Mason is from New Zealand. He travelled for seven or eight years working in Canada and London, then came to Byron for Bluesfest and has never left.
The ‘secret ingredient’ that makes some chefs a ‘hit’ was in focus at Fins Restaurant last week.
Red Bamboo @ Byron's Kumi Yoshida took the long route via Tokyo to Byron Bay from her birthplace in South Vietnam. Her family moved as refugees to Japan in the 80s where she began her culinary journey.
Andy Law from the Happy Chilli Restaurant learned his craft in the kitchens of Hong Kong and has practised it in kitchens on the east coast of Australia for 21 years.
Sandro and Mel Falzolgher are the owners and creators of Pizza Volante Boutique Mobile Woodfired Pizzeria.