This week it’s all ’bout those Bros and Bettys and what goes down after the ripped bronze bods paddle out from The Pass, Tallows, or Belongil. Many surfers drop into Foxy Luu’s after a surf with red eyes and zenned looks on their faces as if they just spent the last kilojoule of energy for the best reason possible… to catch that last wave!
Foxy Luu’s head chef Leilani Ayhan studies nutrition, and has put together the ultimate bowl of delicious, nutritious, and inexpensive goodness for the surfers of Byron, as well as all health conscious foodies who are always on a hunt for a quick fix. Foxy pumps a ton of these homemade gado gados every week, feeding an endless wave of Byron’s surfing legends.
The dish itself is a colourful combo of sweet and tangy pickled daikon, carrot, and cabbage, the Shire’s fresh herbs, edamame beans, free-range chicken or GMO-free tofu, toms, spring onions, and Thai chilis, on a bed of rice noodles, covered with Foxy’s housemade satay sauce (aka liquid gold) and a pile of roasted peanuts. The plate has a balance of healthy natural fats, protein to power backup, alkaline veg for post-workout healing, fibre for improving digestion, and fresh chilis to boost metabolism. Plus she’s dairy free and 99 per cent gluten free!
To accompany the gado gado, Leilani recommends her own recipe of chilled lychee and mint tea or Byron’s own fermented living drink, lemon myrtle kombucha from Bucha of Byron. Of course The Cellar bottleshop is always next door for a cheeky beer too. ‘We really wanted to cater to locals’ needs: fresh, affordable, fast bites handmade as much as possible, served up in an arty space with time to chat about the good stuff, like the surf,’ she says.
Foxy Luu’s. Shop 4A North Byron (Woolies) Plaza,
90 Jonson St, Byron Bay. Next to the bottleshop.
Open for lunch and dinner 7 days. Facebook: Foxy Luus
