FOOD

Get a taste of the new By­ron at By­ron menu

Northern Rivers Style - - CONTENTS -

BY­RON at By­ron’s ex­ec­u­tive chef Matt Kemp is sure he’s liv­ing the dream in a chef’s utopia. The man at the heart of the re­sort’s newly launched menu and restau­rant space says he is still com­ing to terms with the sheer qual­ity and va­ri­ety of the lo­cal pro­duce.

“Ev­ery­one around here is hav­ing a crack at grow­ing some­thing,” Matt says. “Ev­ery day I have peo­ple turn­ing up at the kitchen door with amaz­ing pro­duce.”

Orig­i­nally from the UK, Miche­lin-trained Matt joined the By­ron at By­ron team af­ter work­ing in Syd­ney for 25 years.

Tak­ing in­spi­ra­tion from the unique set­ting, he says he is “con­cen­trat­ing on flavours that are beau­ti­ful, light, healthy and fra­grant to cre­ate a cui­sine unique to the re­sort and By­ron Bay.

“Us­ing the finest lo­cal pro­duce we will cre­ate an el­e­gant and so­phis­ti­cated ex­pe­ri­ence fo­cus­ing on in­spir­ing flavour com­bi­na­tions.”

Among the high­lights of the new menu is a hon­ey­comb pro­duced al­most next door at Suf­folk Park, served with Ser­rano ham, pick­led cher­ries and bit­ter leaves.

“The bees from those hives have been pol­li­nat­ing plants in the re­sort’s rain­for­est. For a chef it’s very spe­cial to be of­fered those kinds of in­gre­di­ents and the op­por­tu­nity to cook with them,” Matt says.

Other dishes in­clude a salad of grilled peaches and heir­loom toma­toes with lo­cal strac­ciatella (cheese) and pis­ta­chios as well as a lin­guini of lo­cal king prawns and fen­nel cherry toma­toes, chilli, gar­lic and herbs.

Apart from lov­ing the re­fur­bished restau­rant, Matt is full of praise for the rest of the team in the kitchen.

“Gavin Hughes has been the head chef here for a long time and he has a great team and net­work of grow­ers and farm­ers and I’m very for­tu­nate now to be able to con­trib­ute my style to that.”

The new in­te­rior was done by de­sign­ers Luchetti Krelle and the new space has drawn the nearby rain­for­est closer.

The By­ron at By­ron’s salted caramel and tof­fee par­fait with crushed Nim­bin Val­ley pecan cook­ies and poached ba­nana ice cream.

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