By Freya Ensbey.
A sumptuous page-turner, Byron Bay – A taste of the region, now in its third edition, has been curated with recipes and insights from Byron Bay producers, caterers, Chefs, restaurants and cafés. It’s a cookbook that immerses you in Byron Bay, in your very own kitchen, and invites you on a journey with each turn of a glossy page, to experience the abundance of fresh, locally farmed produce on offer in the area.
Published by dynamic duo Remy Tancred, Director of Sample Food Festival, with several food books and magazines to her name and renowned food photographer and recent Byron Bay sea-changer Nelly le Comte, have together created this exquisite book which highlights what an exclusive and unique part of the world Northern New South Wales truly is. Their love for this idyllic part of the world shines from every page, delivered as a true celebration.
Indulge your senses in Fogliame, executed by AGFG’s very own resident Chef and regional local, Shawn Sheather. In a visual representation of seasonality, this dish celebrates the spectacular way in which seasonal produce makes its journey, through colour, texture and taste, as the months roll on. Giving nod to the motherland of inspiration for each element, Italy, the name sets the theme for this dish, being translated from the native tongue to mean foliage or leaves. Plated with professional ease, Fogliame gives the illusion of a forest floor, where treasures are to be found – from the edible Autumn, burnt orange leaves to the zesty finger lime and apple cider panna cotta, laced with biscotti soil.
Begin your North Coast culinary road trip via the starting point of Byron Bay itself. Journey over the plates of the local eateries and discover the ingredients, cuisines and styles of cooking which are currently trending.
Take the long winding highway South, with the picturesque, coastline’s edge to your left, as you discover endless green paddocks, prolific with sugar cane to your right, providing a consistent backdrop for your travels through the fishing town of Ballina and further South to the sought-after surfer’s haven of Yamba, showcasing the abundance of locally caught seafood as seen in the Yamba Shores Tavern recipe of mud crab in a sweet chilli sauce on page 41.
Take the next exit West and move in a clockwise fashion, highlighting the gems that are residing amongst the humble hinterland towns, introducing you to the locals who are making their mark on the foodie scene. Pass the luscious rolling pastures underfoot livestock, farm gate stalls, macadamia plantations, rows of coffee and unsuspecting cafés and restaurants before landing at the Northern most point of Kingscliff, showcasing renowned eateries like the Spice Den and their duck pancakes on page 175 and Kingscliff Beach Hotel’s sticky, crispy pork belly salad on page 164.
For those who have always wished to take a trip to Byron Bay but have never quite made it, this cookbook is for you, and for those already familiar with the area, Byron Bay – A taste of the region will act as a souvenir of all the wonderful memories made.