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Byron Shire
April 22, 2021

Fins Restaurant

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The ‘secret ingredient’ that makes some chefs a ‘hit’ was in focus at Fins Restaurant last week.

Well-known chef, food writer and TV food presenter Steve Snow told the crowd that he had turned down TV shows because he refused to endorse Woolies as ‘the fresh food people’, and kept it real as he put on a seemingly effortless display of how he uses macadamia oil at Fins.

A mock-solemn Snow told the crowd that he was just an ‘ordinary bloke cooking a bit of fish’ before he discovered the local macadamia oil.

Agriculture’s relative economic importance to the Shire has declined in the last decades, compared to tourism. Dairy farming has given way to small scale horticulture, notably macadamia farming, and our good restaurants champion the local, often organic, produce.  In fact restaurants are themselves a drawcard for tourists, with people traveling from Sydney especially to eat at Fins.

In 1991 Steve opened Fins in a old building by the Brunswick river, since demolished to construct the new bridge. Echo founders Nick Shand, David Lovejoy and Jeff Dawson were regulars at the ‘colourful’ venue, where Steve also met Martin and Pam Brook of Brookfarm.

The Brooks’ St Helena macadamia farm, on which they have planted 30,000 rainforest trees, now also sources product from Rosebank plantations, and Steve’s star has risen after he relocated Fins to Byron Bay and then to its current spot in Kingscliff. There was obviously a strong bond formed over good food and wine in the old days, as their latest joint publication ‘The Chef on our Farm’ showcases recipes from Steve using Brookfarm macadamia oil. For more details visit fins.com.au or brookfarm.com.au.

 


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...

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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.

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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.

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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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Making a crust

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

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A northerly aspect

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

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Cafe culture by night

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

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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.

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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.

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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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