Chef Darren Robertson of Three Blue Ducks, Byron Bay, New South Wales
What to expect
- Visit the lush Byron hinterland to enjoy amazing local produce and native bush tucker fruits grown on family farms
- Find out why chef Darren Robertson (Three Blue Ducks and ex-Tetsuya) made the move from Sydney to the foodie heartland of NSW’s North Coast
- Dine at Paper Daisy restaurant headed up by ex-Noma chef, Ben Devlin
- Dates: Before event program
As the Pacific Highway winds its way along the New South Wales North Coast, it reveals lush landscape studded with extinct volcanic mountains, wide rivers and rich farmland.
The verdant hinterland is a culinary hub and North Coast chefs are inspired by fresh produce from the landscape. It’s no surprise that gastronomic experiences abound including local family farms that produce native finger limes and macadamia nuts, and weekly farmers’ markets where an array of fresh seasonal produce is sold. Award-winning restaurants and cafés are studded through the Byron Hinterland and Tweed Valley.