Today we have some exciting announcements for Byron Bay Fine Food & Beverage Festival.

We’ve been working on our Mixed Dozen Gala Dinner line up for months now and each week it gets better and better. Today not only are we announcing tickets are on sale, we’re also announcing that an Aussie Foodie Icon will be joining a kitchen already brimming with extraordinary chefs.

The Dinner will take place as the first event of the festival on Friday 2nd June at 6pm sharp, in the Function Room of the The Elements Of Byron Resort and Spa.

An Aussie Foodie Icon

In Australian Food circles there are few more recognisable and revered names than Neil Perry AM. His contribution to the food scene is monolithic. Neil is the author of 9 books, manages 7 restaurants, heads the team that orchestrates the QANTAS Menus and appears on a range of TV segments.

We couldn’t be more pleased to announce Neil will be in the kitchen for the inaugural Byron Bay Fine Food & Beverage Festival Gala Dinner.


The Mixed Dozen concept matches 12 local chefs and 12 Australian wineries. For the concept to fly we knew we needed to recruit well. We have a stellar lineup of chefs, not only a who’s who for this region, but chefs whose reputation precedes them.

  • Sarah Swan – 100 Mile Table
  • Mark LaBrooy – Three Blue Ducks
  • Monique Guterres – Seaweed Cuisine
  • Steven Snow – Fins Restaurant
  • Darren Robertson – Three Blue Ducks
  • Simon Jones – Elements Of Byron
  • Katrina Kanetani – Town Cafe & Restaurant
  • Carlo Magnabosco – Beach Byron Bay
  • Gavin Hughes – Byron At Byron
  • Ben Devlin – Paper Daisy
  • Sean Connolly – Balcony Bar & Oyster Co
  • Bret Cameron – Harvest Newrybar


The Australian Wine industry is groaning with talent so we called on Jane Thompson of the Fabulous Ladies Wine Society to help us choose 12. Wine will be matched with each course to compliment the exquisite flavours our chefs produce.

  • Paracombe Wines
  • Artwine
  • Voyager Estate
  • Raidis Estate
  • Mistletoe Winery
  • Pizzini Wines
  • Lost Buoy Wines
  • Penny’s Hill
  • Schild Estate
  • Rowlee Wines
  • Saddlers Creek
  • Jack Rabbit Winery

The Menu

The evening with kick off with a Gin cocktail on arrival and Canapés. Guests will be seated before proceeding with 6 courses prepared by our bakers dozen of chefs and expertly paired with wines from our dozen Wineries.

The evening promises to be something very special, tickets are available while they last on Eventbrite https://mixeddozengaladinner.eventbrite.com (table bookings of 8 or 10 can be made by emailing info@samplensw.com).

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