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Byron Shire
October 16, 2021

Byron Gourmet Pasta

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As much as we love Byron Gourmet Pasta year-round, their stall at Mullum Farmers Markets over the next few weeks will also stock their seasonal Napoli sauce. Made from fresh Coopers Shoot tomatoes, this delectable topping is available for only a few months of the year and it is well worth stocking up on!

You might also notice a new look at your favourite pasta stall, with a rebrand, new logo and new compostable packaging. 

Byron Gourmet Pasta’s stall is run by chef Mitch Goldsworthy who, with young children, jumped at the chance to leave the family-unfriendly hours in a kitchen behind him, and to head up this pasta operation, which is run from Byron’s Arts & Industry Estate. The business has gained a faithful following amongst marketgoers, foodies and in-the-know restaurant owners. 

Mitch, and his team of two, produce six varieties of fresh pasta, but it is often their eight incredible varieties of ravioli that keep people returning for more. They use no egg in any of their products, and all are handmade in small batches, with no preservatives, using organic stoneground flour, olive oil and apple cider vinegar. 

His ravioli varieties are snap frozen and can be taken home, broken up, tossed into boiling water and cooked very quickly. ‘Returning customers constantly comment on how incredibly soft and fresh they taste and that’s my tip, put it straight into boiling water, three minutes is all it takes,’ says Mitch. 

Putting together Mitch’s ravioli is a team effort at the farmers’ market: he uses Cheeses Loves You haloumi (haloumi, mint and ricotta ravioli), Nimbin Valley Dairy blue cheese (blue cheese and caramelised onion ravioli), Coopers Shoot tomatoes and Hayters Hill beef (lasagne) and Grumpy Grandma’s olive oil in the dough. In short, it is made weekly for the market and is as fresh as pasta can be with miniscule food miles.

At home Mitch serves himself their vegan roasted vegetable ravioli, with sweet potato, pumpkin, cauliflower, capsicum and basil, which he serves with burnt butter and chopped herbs. ‘It is a fresh, delicious and really healthy dinner in ten minutes,’ he says.

Find Mitch at Mullumbimby Farmers Markets 7–11am Fridays.


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