Our latest Icon Series event was bursting with talent and flavour. Held at Harvest Newrybar in Byron Bay, the forage-themed dinner celebrated the best produce from the Byron Bay region.
Last night marked the latest installment in the delicious. icon series at Harvest Newrybar, Byron Bay. delicious.’s very own Chef & The Butcher, Colin Fassnidge and Anthony Puharich teamed up with Harvest head chef Alastair Waddell and wild food researcher Peter Hardwick for a foraging-themed dinner.
The restaurant was decorated with hanging plants and earth-filled jars, keeping in touch with the forager theme.
Our editor-in-chef with the beloved chef and the butcher duo.
The share-style menu kicked off with woodfired Ballina prawns with charred kelp and coastal succulents. These fresh crustaceans set the tone for the evening, celebrating the local and very best produce of the Byron region.
Moving on to the meatier portion of the evening, a Byron Bay suckling pig was on rotation in the fire-pit, boasting unrivaled, authentic flavour.
Guests were also treated to barbecued whole Bexhill lamb, accompanied by Harvest house pickles, mantra relish, piccalilli roast pumpkin, sheep’s yoghurt, baked potatoes and mother of herb butter.
The evening ended on a sweet note, with a dessert of woodfired local fruits with Allard Dairy cheese sorbet.
Each course was thoughtfully paired with matching wines by Logan. Logan Wines Cuvee ‘M’ sparkling for the prawns, Logan ‘Weemala’ pinot gris or pinot noir for the mains and Logan moscato to finish off the feast.
