Seven Byron Bay dishes you must try
GINGER TURMERIC BEER, ELIXIBA BOTANICAL BREWS
Brewed in nearby Tweed Heads, this botanical brew is the perfect integration where healthy treats meet good times, sold at Byron Bay’s new Elixiba. A groundbreaking taste of things to come in plant-based cuisine. I was a publican for eight years in Melbourne and never did we have such a tipple. See elixiba.com
CHICKEN AND GINGER CONGEE, 100 MILE TABLE
In a town where smashed avocado or kale is the breakfast norm, 100 Mile Table dishes up the most refreshingly nourishing breakfast in the bay with this heart-warming, gut healing congee. The perfect pick me up for most ailments, this is Byron’s chicken soup for the soul.
SALT CURED SARDINE, FLEET
A memorable, manicured, plump fillet of sardine, salt cured and steeped in vinegar was served with wholemeal sourdough and Fleet’s cultured butter was a standout dish in 2016. Fleet is an indelible signpost in our Australian culinary history as it redefines how we eat and drink. Worth the wait to get in and every cent.
CHICKEN WITH TARRAGON BUTTER, THE RAILS
My love for this dish is well known around town. Half a roasted, semi-boned, crispy skin chicken with tarragon butter, chats and greens is my non-negotiable, feel good food. All the comfort of home with a restaurant touch makes this Byron’s best pub tucker.
CRAB DOUGHNUTS, ELEMENTS OF BYRON
This luxury hotel spa destination is family-friendly and boasts beach access to our beautiful bay. Crab doughnuts and a glass of French rose by the oasis that is the massive swimming pool transport me to far flung destination memories without leaving my postcode.
SWEET CREPE, NAKED TREATIES
If Byron Bay were a plate, then Naked Treaties’ signature sweet crepe would be on it. This super healthy, fluffy, buckwheat crepe is bursting with berries and bananas, and has all the trimmings including housemade Rawtella and coconut yoghurt. To die for and guilt free.
BANGALOW SWEET PORK, SAMPLE FOOD FESTIVAL
Home to the nation’s most famous pig, Bangalow shines when the Northern Rivers dishes up the best of the region’s food and drink each year at Sample. A showcase of local chefs, cooking tasting plates, farmers, growers, producers and a selection of local creatives make up this great annual event.
Samantha Gowing , is a Le Cordon Bleu Master, chef and clinical nutritionist, spreading the word about delicious health and wellness cuisine at her Byron Bay Cooking School and nationwide events. See foodhealthwealth.com