Raised in Byron Bay among a family of chefs and cooks, Ben Devlin is back on his home turf as head chef of the Sydney Morning Herald Good Food Guide’s NSW Regional Restaurant of the Year – Paper Daisy – located at the boutique Halcyon House hotel.
Ben’s résumé reads a bit like a pedigree. In 2014, he was named the Brisbane Good Food Guide’s Young Chef of the Year. He held the role of chef de cuisine at Esquire for three years, during which time it was awarded three hats by the Brisbane Good Food Guide. He also spent a stint working for world-acclaimed chef-owner René Redzepi at Noma in Copenhagen.
At the helm of the Paper Daisy kitchen, Ben expresses a sophisticated simplicity in his food that’s all about casual coastal dining showcasing our region’s unique produce. It’s where pasture meets the Pacific and local sub-tropical fruit orchards exist alongside the fertile hinterland and rainforest. The Paper Daisy menu also features fresh produce from the restaurant’s organic kitchen garden including native bush foods, greens and herbs.
Signature dishes at Paper Daisy include Pippis with Lemon Myrtle, Butter and Warrigal Greens; Papebark-Grilled Cod with White Onion and Seaweed, and Blue Swimmer Crab with Soft Tofu, Citrus and Buckwheat.