For Byron Bay Fine Food & Beverage Festival we wanted to showcase the extraordinary culinary talent we have in the Byron region. So 12 of the regions finest chefs to each create a Signature Tasting Plate.

We asked that the dishes highlight local produce and be made available at $10 a plate to festival goers to allow festival goers to pick and choose their favourite flavours.

The result is beyond our wildest dreams, please browse on and enjoy.

Byron Bay Fine Food & Beverage Festival is on Saturday 3rd June 2017, 11am – 7pm at The Elements Of Byron Parklands.

Smoked Lamb Ribs with Iceberg and Miso Ranch Dressing

Created by Sarah Swan of 100 Mile Table.

Roast Beetroot Ravioli, Poppy Seed Butter, Goat Curd & Walnut

Created by Carlo Magnabosco of Beach Byron Bay.

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“Soup ’n’ Chips” Oyster & Mussel Chowder over Duck Fries

Created by Sean Connolly of Balcony Bar & Oyster Co.

Grilled Prawns with Green Rice Cakes with Chilli & Ginger Pickle Salad

Created by Ben Devlin of Paper Daisy Restaurant.

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Local Byron Bay Carob Chocolate Crackle Pot with Raspberries

Created by Simon Jones of Elements of Byron Resort & Spa.

BBQ Bangalow Sweet Pork & Local Brunswick King Prawns with Green Papaya & Snow Pea Salad

Created by Steven Snow of Fins Restaurant.

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Churros Dulce du Leche

Created by Karl and Katrina Kanetani of Town Restaurant And Cafe.

Raw Fish, Grains, Sea Fennel & Smoked Yoghurt

Created by Mark LaBrooy and Darren Robertson of Three Blue Ducks.

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Salt Skin Wood Fire Iluka Sardines on Bangalow Potato Mash Chip

Created by Monique Guterres of Seaweed Cuisine.

Braised Beef, Smoked Beetroot, Davidsons Plum, Kohlrabi and Horseradish

Created by Bret Cameron of Harvest Newrybar.

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Byron Bay Mozzarella, Toasted Heartbreads, Witches Broomstick Mushrooms, Pickled Witlof & Smoked Macadamia Oil

Created by Gavin Hughes of The Byron At Byron.

24hr Slow Cook Pork Belly ‘Porchetta Style’ Panino, Kale, Provolone Cheese, Chilli & Lemon Mayo

Created by Luca Ciano of Byron & Bangalow Farmers Market.

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