Rockin’ Women Wednesdays – Remy Tancred
In my book, Remy Tancred deserves a regional Oscar for amplifying awareness to unprecedented heights about the glorious bounty the Northern Rivers of NSW has to offer. Her extensive background in editorial and publication led her to Sample, a one day event in September that unites an entire region, feeds the community, and showcases the extraordinary diversity of growers, produce and people within our deliciously vast food bowl. With the recent demise of the Noosa Food & Wine Festival, Sample is now set to rival any regional east coast event as Australia’s premier food festival.
Remy has worked in media for nearly 20 years on well-known national and international magazines and newspapers and is skilled in event and business management. She moved to Northern NSW in 2000 and began her own monthly magazine, The Lennox Wave in her hometown of Lennox Head. She successfully sold this publication at the 100th issue mark.
In 2008 she launched Sample – a seasonal magazine showcasing the incredible range of food and produce that abounds in Northern NSW. Sample today, is more regular on-line news. Sample Food Festival was born in September 2011 and is now in its sixth year, continuing to grow. The festival hosts around 200 exhibitors, celebrity guests and a series line up of local chefs providing a $5 and $10 tasting plate. Over 15,000 flock to Bangalow Showgrounds for the one day event.
Byron Bay – A taste of the region is a stunning 208 page book published by Remy Tancred and photographer Nelly le Comte.Photographer Nelly le Comte sold 4000 copies in the first year. This stunning 208 page book is a collection of recipes and photographs from the regions finest producers, caterers, restaurants and cafes. Byron Bay – A taste of the region Enriched Edition is a beautiful 222 page cookbook, with the best local produce and recipes form the region’s best chefs and foodie’s. This is the second edition and is a reprint of the first edition with a good 25 extra recipes.
Remy is an ambassador for local farmers, passionate about local food and producers and educating on sustainable food choices. Her company services include PR, marketing, business development and events. She is well-respected locally and nationally in good food circles.
What’s your survival food when you’re travelling or working late in your business?
A Smoothie for sure in the mornings and I am a huge fan of soups!. I always have a soup selection on the go in my freezer at home for when I’m working from home. It’s a quick, filling easy lunch or dinner.
What’s your healthy go-to comfort food – either at home or in a restaurant?
At home, I’m lucky, my family are great eaters so we have a good variety of dinners during the week. I tend to order meat or seafood when Im dining out with my family. However, I find much comfort dining with friends that like to share! I love shared plate menu’s, tapas.
Do you have a secret remedy that keeps your mind sharp?
My mind works better first thing in the morning. I go to bed early at night and wake quite early in the morning. It’s those few hours first thing of no interruptions that I tend to get the best part of my day out of the way.
What’s the most obscure customer request you’ve ever heard?
Generally leading up to my food festival I get some really unusual calls from the public. One lady called and asked if she could bring her dog. I said sorry we can’t have animals as we are a food festival, she then said, “Well, can I bring my cat….?”!
Remy’s Easy Brown Rice Salad
PREP TIME: 20 minutes
COOKING TIME:25 minutes
SERVES: 6 – 8 minutes
1 cup brown rice – I use Nimbin Valley Brown Rice
6 green onions, finely sliced
1 red capsicum, chopped finely
1 green capsicum, chopped finely
2/3 cup currants
60g roasted Nimbin Valley Pecans
2 tablespoons roasted sunflower seeds
250g sweet corn kernels, cooked
3 tablespoons parsley, chopped
6 tablespoons soy sauce dressing
¹⁄4 cup sunflower oil
4 tablespoons tamari
2 tablespoons lemon juice
1 garlic clove
salt and pepper
- Cook rice in water until tender.
- Drain well.
- Combine salad dressing ingredients. Set aside.
- Chop onions & capsicum finely.
- Add to rice, while still warm.
- Add nuts, parsley, currants, corn and stir.
- Just before serving, add dressing.