MARCH 2

The Byron at Byron Resort & Spa will welcome chefs Colin Fassnidge and Anthony Puharich into the kitchen with executive chef Matthew Kemp for the Icons Dinner. Hosted by

delicious magazine editor Kerrie McCallum, the recently revamped resort will put on a shared four-course meal with paired wines by The Wine Society. Enjoy Anthony’s charcuterie selection by Victor Churchill, sashimi of local cobia with Ballina prawns by Matt Kemp and Colin’s famous shoulder of suckling pig, finishing with local buttermilk panna cotta. Tickets are $150.