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Byron Shire
April 17, 2021


Latest News

Midwife quits

Deb Walsh, Fernleigh It’s become untenable for me to continue working in hospitals. I have quit. I will be deregistered soon...

Other News

Beach Hotel gets a $6m makeover

Owners of the Beach Hotel, Moelis, say they undertook extensive repairs and updates to the tune of around $6m after COVID-19 forced closure and limited trading last year.

Entertainment in the Byron Shire and beyond for the week beginning 14 April, 2021

Entertainment in the Byron Shire and beyond for the week beginning 14 April, 2021

Midwife quits

Deb Walsh, Fernleigh It’s become untenable for me to continue working in hospitals. I have quit. I will be deregistered soon...

Man charged with assault after death at Coffs Harbour

A man will face court today charged with assault as inquiries continue into the death of a man at Coffs Harbour after an altercation on Saturday.

Mandy Nolan’s Soapbox: The New Resilience

Resilience is dead. The word has been overused. Some may say the word is no longer resilient. We broke it. It’s unfortunate because it was a really good word.

Overcharging and misrepresentation

Josh Scrivener, Palmwoods Three weeks ago I looked online to buy a Bluesfest 2021 ticket. The Google ad directed me...

FOAM 999943_1429096800669340_339454338_nFoam at Lennox has now opened in the old Seven Mile Café site. A facelift has accentuated the beachside feel; you can view the ocean from their deck on the esplanade at Lennox, just a few hundred metres down from the pub and away from the main strip. Lennox Head is a 20-minute drive south of Byron, and Foam was well worth the trip for dinner.

We visited on a warm Saturday night, and with the deck open it felt a little like a beach house, with people popping in off the street, having a friendly drink at the bar before dinner, and even chatting from outside the restaurant with the diners on the deck. Foam is open for breakfast and lunch Wednesday to Sunday, and for dinner on Thursday, Friday and Saturday.

Breakfast and lunch menus contain innovative items such as poached eggs, black pudding, apple chutney and toast; or prawns with pickled papaya, pork crackle, chili and lime. Overall the emphasis is on fresh, clean, friendly food.

FOAM 10154034_1432767666968920_1375538747_nDinner is a step up with the choice of a six-course tasting menu (with matched wines optional) or a shortened 2/3-course menu. The dinner menu changes weekly, giving customers the chance to try new things all the time, and keeping the staff on their toes.

The two-course option was excellent for $45. For an entree my partner had a generous serve of mussels in a flavoursome sauce with homemade chorizo, chili and basil but she was really impressed with her main course choice of tender, moist lamb rump on tasty hummus, feta and pine-nut crumble. The verdict was ‘excellent’.

I had a very different dish for entree – grilled fig with apple balsamic on brioche, with an excellent labna that the staff had substituted for jamon in deference to my vegetarian sensibilities. This went very well with a quality biodynamic Ngeringa chardonnay from South Australia, chosen from a reasonably priced wine list that is constantly changing with an emphasis on small organic, biodynamic and sustainable producers, all chosen for their suitability to complement food.

FOAM 10150545_1430480343864319_166003473_nMy main-course gnocchi was terrific: soft golden balls combined with goat cheese, slightly brown on the outside but light and smooth on the inside, served with truffle cream, grilled asparagus and baby spinach.

I enjoyed my meal so much I decided to add another diet-killing course of caramelised apple, frangipane and cinnamon ice-cream, and an excellent Allpress espresso to ensure a bit of clarity on the homeward drive.

Marcus Corcoran and Chris Harrington are friends who have worked together at the former Dish and St Elmo restaurants in Byron Bay. More recently, Marcus has been working at Biota Dining in Bowral as manager/sommelier, while Chris has relocated back from Margaret River where he was head chef at Voyager Estate Winery.

While both Chris and Marcus have extensive experience from high end to bar and casual dining, they say the emphasis at Foam is on fresh, fun food and wine.

FOAM 10156017_1439125809666439_7501875961740053029_nThe menu uses locally sourced products where possible, with an emphasis on organic and sustainable food, while classic techniques such as smoking and cooking on charcoal are used in the kitchen.

Making everything onsite is a big thing for the kitchen team at Foam; fresh-baked bread, handmade chorizo, yoghurt and granola just to name a few. The team also grow many organic and heirloom seedlings in the restaurant garden.

You can wander across from the beach to the restaurant, so I can see Foam becoming popular for weddings and events. Foam’s website is not up yet although the restaurant’s been open for four weeks (don’t you love IT), so you’ll have to book the old-fashioned way for the moment.


FOAM 41 Pacific Parade, Lennox Head.
P 6687 7757
[email protected]

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Au revoir La Table

After six-and-a-half years of fabulous menus and a steady and generous culinary contribution to our region, La Table Cafe and Restaurant is coming to the end in its present form – the Mullumbimby premises.


Educating the palate; feeding the imagination

Eating a nicely prepared, cooked and served meal out, these days, is as easy as filling your car with petrol.


Rising to market

What’s in a name? In some cases people sit for hours stabbing in the dark, grabbing at suggestions and generally trying to inject some meaning into a business name. Other times, you just hear the name, you see the product and you say to yourself Yes!


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A northerly aspect

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Cafe culture by night

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Managing to feed the soul

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Bonne Santé

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Phở (‘fahr’) the love of food

Vietnamese people move in very small circles. It’s a cliquey community where ex-pats are concerned no matter where they’ve settled.


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