Na­tive fare at Har­vest Newry­bar.

This iconic eatery near By­ron Bay is host­ing a series of all-star din­ners fea­tur­ing chefs lured by the na­tive ingredients and mod­ern ap­proach

The Sunday Mail (Queensland) - Stellar - - Con­tents -

IF THE cal­i­bre of chefs set to col­lab­o­rate with the team at Har­vest Newry­bar from now un­til Au­gust is any in­di­ca­tion of its mer­its, din­ers should take note.

The tran­quil eatery just out­side By­ron Bay re­cently re­leased the line-up for its new series of monthly Wild Har­vest chef din­ners and its star-stud­ded par­tic­i­pants in­clude Dar­ren Robert­son and Mark Labrooy of Three Blue Ducks, Phil Marchant and Cor­mac Brad­field from Bris­bane’s Gauge, plus Mike Mce­near­ney from No.1 Bent St in Syd­ney.

Per­haps the restaurant’s big­gest draw­card for these chefs is its unique, lo­cal ap­proach to food, in­clud­ing the use of na­tive ingredients all sourced by its ded­i­cated for­ager Peter Hard­wick. Think coastal tea tree, dor­rigo pep­per, brush cherry, kelp and pan­danas.

Har­vest is un­afraid to push the boundaries of mod­ern fare, and for din­ers that means plates that en­tice, ex­cite and chal­lenge.

The al­most-spongy tex­ture of a pump­kin and wat­tle­seed cus­tard, paired with an in­tensely pick­led radic­chio leaf, is a lit­tle un­usual at first, but the flavours and con­trast of sweet cus­tard and tart leaf play off each other like a Wim­ble­don-win­ning dou­bles pair­ing.

Prawns from nearby Bal­lina ar­rive as whole, charry de­lights ac­com­pa­nied by wilted, black­ened kelp sim­i­lar in tex­ture and flavour to oys­ter mush­rooms, giv­ing a pow­er­ful umami kick. Mean­while, kan­ga­roo is ex­pertly cooked, its mild gami­ness bal­anced by a syrupy brush cherry jus and petals of pick­led onion.

Service is knowl­edge­able and warm, though meals can be a lit­tle slow to leave the kitchen. How­ever, with the fire­place roar­ing in­side and bar heaters warm­ing up the cosy tim­ber cot­tage’s closed-in deck, there are cer­tainly worse places to wait.

Har­vest al­ready has the chefs’ tick of ap­proval and is sure to get yours too.


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