FESTIVE HARVEST

Byron Bay restaurant Harvest has created a new-age Christmas box hoping to encourage conscious consumption during the festive season. Harvest’s creative director David Moyle has called upon Tasmania’s fermentation maestro Adam James (Rough Rice) and Tintenbar Distillery to help craft the products. Expect new takes on traditional treats, including panforte, Christmas cake and ham glaze, alongside miso made from discarded sourdough, seasonal pickles and amaro, all gathered together in compostable wrapping. The project also celebrates the arrival of zero-waste chefs Matt Stone and Jo Barrett as they move from Victoria to Byron Bay to join the Harvest team. $320, shop.harvest.com.au