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.
Story and photo by Vivienne Pearson It is hard to imagine this Kombi van neglected by the side of a road, not working. ‘It was pretty much dead,’ says Olivia Ellice-Flint, owner of a new Kombi busines, The Grassy Bowl.... Read More →
Story and photo by Vivienne Pearson How many chefs can you fit in a tent? It’s a question that may well be answered by Byron Farmers Market’s new initiative – The Chef’s Tent. Though I’d love to get all the... Read More →
Two more Melbourne Cup lunch options can be added to those mentioned in last week’s Echo. Upstairs at Ballina RSL executive chef Blake Seymour has prepared a menu starting with sumac lavosh crisps, then Ballina prawns with chipotle aioli, avocado... Read More →
By: Vivienne Pearson It’s the stuff of fantasy – having a chef in your home kitchen, preparing and serving a delicious meal. It is a fantasy that can come true, thanks to chefs who provide in-house catering. Two such chefs... Read More →
By: Vivienne Pearson The filming was surprisingly low-key for a TV show. Just two hand-held cameras, a couple of radio-microphones, and a host cooking up a storm. The host was Andy Allen, 28, winner of MasterChef 2012, and now co-owner/chef... Read More →
‘I like Kombis and I like beer, so this seemed like a perfect combo’. So says Jason Dwyer, owner of an actual Kombi van as well as a new business – Kombi Keg Byron Bay.
Last Thursday saw a heap of the Stone & Wood team planting trees as part of the 18th Annual Rainforest Day. Working with Big Scrub Landcare, the effort contributed to rainforest regeneration.
Byron Shire’s next door neighbour is having a party … and you’re invited! The party is called Tweed Fusion and it runs from this Saturday until 30 October.
The old Byron Backpackers building on the corner of Fletcher St and Lawson St is due for completion in November this year.
Executive chef Blake Seymour has invited four local producers to join him to present the evening dinner on Friday 28 October from 6.30pm in Spinnakers Restaurant Ballina. The dinner event includes several grazing courses, a drink on arrival and the chance... Read More →
Story and photo by: Vivienne Pearson It was a fecund cumquat tree that started Steve’s jam-making journey. ‘Marmalade is the only thing you can make with cumquats,’ says Steve. So he did, cooking up a batch over an open fire.... Read More →
Story and photos by: Vivienne Pearson It’s a new market but it is not a new market. Let me explain. The Byron Artisan Market is a seasonal creature, existing only at twilight during the months of daylight saving. It therefore... Read More →
Wednesday 19 October is an opportunity for wine and food lovers to contribute directly to this region’s cultural diversity, with all funds raised from a top-quality dinner at Harvest going to support Boomerang Indigenous arts and culture festival. Regular readers... Read More →
Story and photos by Vivienne Pearson There are still a few days left of school holidays. Depending on your family’s combination of kids, work and other commitments, you’re likely feeling either rested or restless. In either case, if you feel... Read More →