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Byron Shire
December 7, 2021


Latest News

Comment: the peace and joy of Christmas

Christmas has always been a special time, and it holds some wonderful memories of early years, when youthful exuberance shaped my world, and it’s a time remembered for the happiness of family gatherings and the sound of kids waking early to see what Santa had delivered. 

Other News

A disappointed dog

It’s taken a whole week for my dog to read to page 21 in last week’s Echo. She’s been...

Time to ride the election cycle

Bicycle advocacy is vanishingly rare in our community. Amid all the noise about net zero, my search for bicycle advocate candidates to vote for on Saturday only turned up vague references to ‘reducing our reliance on cars’ and ‘increasing public transport connectivity’. The closest thing to policy was: ‘It’s time to create bike paths all over the Shire.’ 

Outgoing Ballina independent speaks out against Dunoon Dam campaign

Outgoing independent Cr Sharon Parry has seldom contacted The Echo during her time on the council but says she felt honour bound this week.

James McKenzie runs for Tweed Shire Council

James McKenzie is running as an ungrouped candidate running in the upcoming Tweed Council election and is from Eungella.

COVID update December 3: One new case and advice for international travellers

One new case of COVID-19 was reported for Northern NSW Local Health District (NNSWLHD) in the 24 hours to...

Pedalling towards better health

A new study estimates that millions of lives could be extended if people rode bicycles rather than driving cars.

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]

Recent stories tagged Food & Wine:

Basiloco, from Italy with love

Photos and story: Caz Parker On the Italian island of Sardinia villagers are ten times more likely to reach the age of 100 than are people born elsewhere in the world. Longevity experts believe Sardinians’ longer lives are owed to...


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!


Making a crust

I can attest to the almost inhuman hours bakers keep while toiling for this very basic human dietary need – bread.


A northerly aspect

You’d need a couple of lifetimes to get to the end of the good things happening on the north coast.


Cafe culture by night

A couple of weeks ago, I wrote up the Aquarius cafe, bar and restaurant in Lawson Street in Byron Bay.


Managing to feed the soul

We humans are sentient beings and when it comes to sitting in someone else’s space, I know I get the jitters if the overall atmosphere is unfriendly, stiff or uncomfortable.


Bonne Santé

Santé is now open at 10am, seven days per week, for a brunch with a twist. Here, they have a rep’ for a delicate pizza crust (among other culinary choices), and using that reputation, they’ve created a brekkie hybrid that’s being introduced on the brunch menu.


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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True non-partisan leadership of Ballina Shire Council over

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Call for feedback on new Lismore skate park plan

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Dad’s army called to arms as hospitality staffing crisis worsens

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Public school teachers across the region to strike today

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