We are great at organising Christmas and New Year celebrations. We think about the venue, the food, the drink, and maybe some decorations. If it’s a ‘work do’, some thought is put into how office politics might play out.
Stone & Wood have been given council approval to relocate to new purpose-built premises on Centennial Circuit that will be visible from Ewingsdale Rd.
The highest international award for interior design was bestowed upon Elements of Byron resort last Friday when they won Best Hotel Design at the Society of British Interior Design International Design Awards.
Farmers at the Byron Farmers’ Market have been growing more than just great local produce of late. During November, they have also been growing beards and moustaches to help raise money for Movember, a global men’s health initiative.
More of The Farm’s space is being used in partnership with local organisations such as Liberation Larder to grow staple vegetables for the community.
The goats of the Byron Bay lighthouse are no longer there but they provided inspiration for a new boutique catering business called Wild Goat Events.
Belinda Jeffery’s latest book, The Salad Book, has just come out, perfectly timed for summer.
By: Vivienne Pearson This is a story about parents handing on a family business to their children – with a twist. Reif and Lachie Hand’s parents ran the Byron Corner Store from 1998 till 2003. Reif was a teenager at... Read More →
By: Vivienne Pearson ‘It was a life-changing meal,’ says Joel Romo of a dinner he had at age seven. It was his first taste of southern American-style barbecue and he loved it. Why? ‘It was the flavour and the consistency... Read More →
By: Vivienne Pearson Eighteen years in operation is impressive for any small business, especially for one in the food industry. The Larder Byron Bay is a catering business that has seen food trends come and go. ‘At the moment it’s... Read More →
By: Mello Edwards from Mullumbimby Community Garden Mullumbimby’s Community Garden is a flourishing slice of abundance that has been transformed by volunteers over seven years from an idea, and a weedy paddock, into two hectares of beauty and productivity. In... Read More →
Escape for breakfast, lunch, dinner or drinks this summer to Elements of Byron resort. With free parking and plenty of space for informal meetings and celebrations, there is good reason to mosey down Bayshore Drive and see what the fuss... Read More →
Blake Seymour has invited whisky expert Matt Barnett and ‘Smoked Oyster Queen’ Lucy Ashley to the special Christmas Blake’s Table event at Spinnakers Ballina. ‘Matt will be sharing a few of his finest single-malt whiskies’, said Blake. ‘Plus, Lucy and... Read More →
By Vivienne Pearson The downstairs was of some interest but it was the upstairs that sealed the deal. Emma Thomson had no intention of opening a new restaurant. Already busy with two Miss Margarita venues (Byron and Broadbeach), Emma was... Read More →
Getting a niche food product ranged in national supermarkets is no small feat, especially when it’s made from totally fresh, locally sourced ingredients.
Byron Shire holds many stories of reinvention. Paola Zlatar’s story is one, taking her from being a child of a crocodile hunter, to being a vet in Chile, to selling ice-cream in northern NSW.
Byron Bay Chilli Co’s sauces are to be sold in Bangladesh by Bangladesh’s largest processed-food conglomerate, PRAN Agro Ltd, who will produce them under licence at its factory in Natore.
By: Vivienne Pearson The gold plating in OSushi’s dishes will shine more brightly now the restaurant is a Gold Award winner in the 2016 Restaurant and Catering Australia awards. The awards are based on merit, with anonymous judges scoring each... Read More →
By: Vivienne Pearson Taking the lid off each deep, black tub reveals a wonderland of scent and texture. Flavour too, but to elicit that, you first need to add water. Boiling water. I am at Byron Bay Tea Company’s HQ,... Read More →
Newrybar Merchants’ artists – L–R: Danielle McEwan (Tigmi Trading), Shannon Fricke (Shannon Fricke Home), Stephanie Cassidy (Manager), Nicole Patterson (Nikau), Di Miller (Di Miller Artist), Lhasa Morgan (florist), Nikki Pockock (Nikau), Britte Sunde (Beautiflora) By: Vivienne Pearson How often do... Read More →
Local brewer Stone & Wood has been certified as having a positive impact in the community and through its sustainability practices, according to its sustainability manager James Perrin, under the B-Corp certification program. ‘It’s not enough for a business to... Read More →
By Vivienne Pearson I’ve eaten some special meals in my time – though perhaps not as many as you might think, given how much time I spend writing about food. There was my first degustation menu, at the now defunct... Read More →
Ocean Shores Shopping Centre now boasts nine food- and drink-based businesses. Here’s a snippet on each.
The potential rivalry of their youth now has a chance to come to the fore at the ‘Battle of the Chefs’ dinner this coming Monday night. Diners will be the judges – each tasting and scoring eight dishes (each chef prepares four half-portion serves) to determine a winner.
Where does a butcher take his annual holiday? At the Australian Meat Industry Council’s National competition, of course.