New South Wales - Byron Hinterland food road trip

Embark on a journey exploring award-winning restaurants inspired by the local produce grown in the fertile Byron Hinterland. Explore the hidden foodie gems and family farms on this foodie-inspired road trip from the Tweed Coast to Byron, Brunswick Heads and Bangalow. New South Wales - Byron Hinterland food road trip
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A Byron Hinterland food road trip

  • Five days
  • New South Wales

Embark on a journey exploring award-winning restaurants inspired by the local produce grown in the fertile Byron Hinterland. Explore the hidden foodie gems and family farms on this foodie-inspired road trip from the Tweed Coast to ByronBrunswick Heads and Bangalow.


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. 

 

DAY 1: DARREN ROBERTSON’S BYRON BAY FOOD SCENE

Chef Darren Robertson of Three Blue Ducks, Byron Bay, New South Wales

Morning
Arrive in Byron Bay to enjoy a locavore’s breakfast at 100 Mile Table, a former warehouse converted into a café that sources produce from within a 100 mile radius. Owner Sarah Swan worked with Neil Perry for 14 years before moving to Byron Bay.

Afternoon
Explore Byron Bay with chef Darren Robertson from Three Blue Ducks who will share his must-try cafés and artisanal goods. Trained under Tetsuya Wakuda, Darren moved north to fulfil his vision of a farm-side business. His Three Blue Ducks restaurant is on an 80-acre working farm. Allow some time to explore the property before enjoying lunch. 

Evening
Check-in at luxury resort, Elements of Byron, and then enjoy free time exploring the nearby beaches and rainforest trails. Enjoy an oyster-tasting and share plates at The Balcony restaurant and bar, located in the heart of Byron Bay.

DAY 2: FOODIE DELIGHTS IN THE BYRON HINTERLAND

Graze, Elements of Byron, Byron Bay, New South Wales

Morning
Depart for the Byron hinterland to explore the villages of Bangalow and Newrybar. Visit Zentveld’s coffee plantation, one of Australia’s most awarded coffee producers.

Afternoon
Stop for lunch at Newyrbar’s renowned Harvest Café where local artisan produce is a highlight of the menu. Chef Bret Cameron is part of a new wave of chefs incorporating foraged local, wild bush foods into the menu. Following lunch enjoy free time or visit the Stone & Wood Brewery for handcraft beers.

Evening
Tonight take a seat fireside at Graze restaurant. Rustic and bold flavours lead the menu such as the legs of lamb baked in clay roasted in the outdoor wood-fired oven, and the slow-roasted dry-aged beef rib and grilled marrow bone. Chef Justin Dingle-Garciyya brings experience gleaned from the Mondrian and Hudson Hotels.

DAY 3: ENJOY NEW SOUTH WALES’ FAMOUS BEACH LIFESTYLE

Paper Daisy, Cabarita Beach, New South Wales

Morning
Enjoy the morning at your leisure. Depart for the weekly Byron Farmers’ Markets and a quick breakfast at Roberto Costanzo’s Nomadic Kitchen. Meet local growers and providores of the region’s fresh produce and artisanal goods.

Afternoon
Head along the coast to Brunswick Heads for lunch at the award-winning Fleet, run by husband and wife team Astrid McCormak and Josh Lewis. Later, continue north along the coast to Cabarita Beach where you’ll check in at luxury boutique hotel, Halcyon House.

Evening
Enjoy dinner overlooking Cabarita Beach at Paper Daisy, prepared by head chef Ben Devlin (ex-Noma). Named after the Paper Daisy wildflowers that grow locally, the restaurant serves pippies with lemon myrtle and warrigal greens, paperbark-grilled cod with seaweed and wagyu rump with green onion and black garlic. 

DAY 4: NATIVE BUSHTUCKER AND LUSH RAINFOREST

Byron Hinterland, Tweed Valley, New South Wales

Morning
Head to Murwillumbah for breakfast at local favourite, Juju’s. Chef Jonathan Evans designs a new menu each week based on what’s in season and available at the farmers’ markets. Take a scenic drive through the Tweed Valley to Chillingham Bushtucker Farm to meet farmer Buck (Gerard Buchanan), sole supplier of finger limes to Sydney’s top restaurants. 

Afternoon
Enjoy a leisurely lunch at Mavis’s Kitchen, a former dairy farm surrounded by World Heritage rainforest in the fertile farmland of the Tweed Valley. Known for its sustainable food concept, Mavis’s uses organically-grown and local seasonal produce. Following lunch, meet owner Charlie and resident horticulturalist, Jackie, for a walk through the kitchen garden.

Evening
Return to the coast, stopping at Cudgen Farm Stall to meet farmer Michelle Stephens and taste fresh organic vegetables, fruits and nuts. Later, dine at FINS, with chef and owner Steve Snow. His iconic restaurant at Kingscliff has been serving the finest local produce and seafood for more than 23 years.

DAY 5: DEPARTURE

Halcyon House, Cabarita Beach, New South Wales

Morning
Morning at leisure and breakfast at Paper Daisy. Head to Cabarita Beach, try the resort’s pool or borrow a bicycle from the hotel and cycle along the coastline.

Afternoon
Check-out and depart for the Gold Coast Airport.