23.2 C
Byron Shire
February 8, 2023

Luscious Foods

Latest News

Iron Gates development in Evans Head land owners go into administration – again

The Iron Gates development, that is on flood- and fire-prone land near Evans Head, has been fought by the community for over 30 years. The current company that owns the site, Goldcoral Pty Ltd whose director is Graeme Ingles, has now been placed into administration.

Other News

Protest gets results

Psst: want to get Council staff to do something about the appalling state of roads in your neighbourhood?

Swivel flop-flop

Not sure what Cr Swivel is doing. But while he appears to be providing support for both sides of...

Tributes for songstress Sara Tindley

Hundreds gathered at a small rural property at Lindendale last week to say their final farewells to Sara Tindley, a very much loved personality from the Northern Rivers. 

Better outcomes start with teachers who believe in inclusive education

For all students – particularly those with additional needs – a teacher who doesn't believe in inclusive education can be harmful.

Basketball camp for youth mental health

Recently the ASK Youth team was in action at the Ballina Indoor Sports Centre, delivering the 'Optimise Me' basketball camp to a large group of local kids.

Temporary pods

The very long wait for temporary pods to house those affected by the unprecedented floods has finally been all...


Zohar Flantz and his family are the new owners of Luscious Foods in the Byron Arts and Industry Estate. His culture welcomes visitors with hospitality and generosity, and he wants to be known for his excellent wood-fired pizzas as well as the freshness of his Middle-Eastern cuisine.

How do you start your day in the restaurant?

Every day the hummus is made here, every day the felafel is made fresh; the mix is done on the spot. This is the way that I grew up, making it all myself in the morning. If you come in the morning you’ll see us making the pizza base, making the babka cakes. Babka is a unique eastern European half-brioche, half-croissant cake, and as soon as they come out of the oven, they’re often gone.

20140123_122606How would you describe your restaurant?

I think we have a warm family feel; my wife Tali works in the business (and on me!) a couple of days a week; even my young children like to come in and help with the pizza dough. It’s a tradition to be very welcoming in Israel – the doors are always open and as soon as you come in, straightaway you are offered food with hospitality and generosity; that’s something that we believe is a cultural thing.

If you are looking for Middle-Eastern flavours or wood-fired pizzas, this is the place. We are specialising in that. We have an oasis in the industrial estate! Our outdoor garden courtyard has a bit of that Middle-Eastern look already with a cushion-covered area and we want to improve that.


IMG_20140313_114503How did you come to live here, Zohar? 

I moved to Byron Shire 14 years ago after spending eight years on the Sunshine Coast. I have always been attracted to this beautiful area and when my parents and my brother’s family moved to this shire it all fell into place.

In 2002 I started my first business (Energetic Greens) with my sister-in-law growing organic sprouts for seven years. Then I began my food career, as food was always one of my biggest passions. In the past five years I have been involved with markets and festivals as a food vendor. Now we are also offering a professional catering service for all functions. We have done some amazing Middle-Eastern themes for our catering – it’s great for a unique celebration.

1537984_10201904430188261_5980933777371524988_oDo you cater for gluten-intolerant diners?

You can get gluten-free wraps; my wife is gluten intolerant so I can’t have a kitchen that doesn’t cater to her! Usually tabouli comes with cracked wheat, but making it with quinoa is an innovation I made, and I think it’s a bit healthier.

Who/what is your greatest influence?

Growing up in Israel exposed me to abundance of authentic cuisines: Moroccan, Yamani, Iraqi, Persian, Lebanese, Egyptian – all packed with unique flavours. I’m influenced by the food from the homes of my mum’s friends, the street food, my father-in-law’s Persian kitchen and the wood-fired bakeries.

What advice have you been given that has served you well in the kitchen?

The order in which the ingredients are combined and a dish is created is of great importance, and of course you have to taste what you make!

What is your most popular dish?

Sabieek is a traditional Iraqi wood-fired pita bread sandwich filled with homemade hummus, tahini, roasted eggplant, free-range hard-boiled egg, spicy pickled mango spread and tabouli.

What is your personal favourite?

Seneeah in a pocket is a Egyptian-style mixture of beef and lamb mincemeat, caramelised onion and pine-nuts with our homemade hummus, tahini, and tabouli salad in a wood-fired pita bread.

Do you have any regular music performances or events at your restaurant?

Live music on Friday nights, mostly acoustic, creating an intimate vibe so people can sit and talk. We use local artists.

What are your opening hours?

7.30–3.30 breakfast & lunch Mon–Fri,

Pizza nights 5.30–8.30 Wednesday–Thursday.

Friday night we offer a full menu and live music 5.30–8.30.

We are BYO.


LUSCIOUS FOODS 1/6 Tasman Way, Byron Arts & Industry Estate. 

Ph: 6680 8228


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.


Support The Echo

Keeping the community together and the community voice loud and clear is what The Echo is about. More than ever we need your help to keep this voice alive and thriving in the community.

Like all businesses we are struggling to keep food on the table of all our local and hard working journalists, artists, sales, delivery and drudges who keep the news coming out to you both in the newspaper and online. If you can spare a few dollars a week – or maybe more – we would appreciate all the support you are able to give to keep the voice of independent, local journalism alive.


Please enter your comment!
Please enter your name here

Far North Coast branch of NSW Farmers launches

The new NSW Farmers Far North Coast Branch, that will be representing farmers from the Tweed and Byron Shires, launched yesterday.

New Lismore refugee support group starting up

A local group from the Lismore area, the Lismore Region Refugee Settlement (LRRS), have come together to support refugees settling in the area. 

A tribute for Richard Moloney

Byron Shire has lost another of its colourful characters, the irrepressible Richard Moloney, who died suddenly but peacefully in his home at the end of January.

Flood rebuilds hampered by ‘like-for-like’ insurance clause

Attempts by flood-affected homeowners to retrofit their homes with flood-resilient materials are being cruelled by insurance companies and builders, a local resident says.