Chef Gavin Hughes of the Byron at Byron resort said there was a ‘lovely spirit among the chefs at the recent Byron Food Festival, without ego and competition’.
The recent festival featured twelve local chefs serving up signature plates, among other masterclasses and wine-related events.
‘It’s not often that the local chefs get together and everyone seemed to get on very well,’ he said. ‘We love to support the local producers, for example those at the farmers market, and this festival was a great opportunity for the chefs to support Remy in showcasing the local community.’
Gavin is a committed supporter of the ‘paddock to plate’ philosophy. Every Thursday he goes with guests from the resort to the farmers market in Byron to seek out the freshest local ingredients. That evening, the meal is served up at the resort restaurant, which is open to the general public as well as to guests.
For his signature dish at the festival, Gavin chose a dish that he actually serves at his own Byron restaurant. ‘We chose a burrata, as it is a dish where we don’t do too much, and therefore it showcases the local burrata made by Byron Bay Mozzarella that we served on some Bread Social bread, with mushrooms from Donna Harper and Grumpy Grandma olives. It was very popular on the day,’ he said.
‘I think that expectations of Byron have been raised over the last few years. Visitors see it as a bit of a foodie place; many of them are very discerning. They expect good produce,’ he said.
More info: Byron at Byron Resort, 77–97 Broken Head Rd, Byron Bay. Ph 6639 2000. www.thebyronatbyron.com.au
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