It’s not every day you win a silver medal at the Sydney Royal Fine Food Show, but to win one in your first year of production is an amazing feat.
The Bay Smokehouse’s Smoked Fish Rillettes was the product that turned the judges’ tastebuds; they declared them ‘Innovative with an excellent flavour’.
Made with local and wild-caught smoked fish, blended with organic raw cashew cream and topped with Grumpy Grandma’s extra virgin olive oil, the fish dish is inspired by the French-style paté, but with a Byron Bay twist.
Head smoker Damien Curtis says he sources all of his fish from local north coast fishermen between the Tweed and the Clarence, focusing on the oily species that are full of Omega 3 and great for smoking. ‘I traditionally smoke the fillets over a mixture of native hardwoods and nutwoods sourced from local woodworkers, in old-fashioned smokers shipped over from England.’
Damien, who currently only sells at farmers markets, says he launched The Bay Smokehouse at the beginning of the year, focusing on bringing wild-caught smoked fish to the Shire. ‘I’m trying to get people away from the farmed smoked salmon from Tasmania that is becoming increasingly unsustainable and full of antibiotics and orange colouring.
Damien grew up in Paris; he says he was surrounded by delicious food and ate at many French restaurants. ‘I spent a lot of time in England in my youth, eating smoked mackerel and kippers for breakfast. I’ve always been passionate about food and cooking, but was always just a home chef.
‘This business has given me the opportunity to experiment and share some delicious oceanic creations.’
The Bay Smokehouse stall at the New Brighton Farmers Market is run by Jeddah with a little help from dad Damien.
