A night of Tuscan tales: dinner with Victoria Cosford at The Byron at Byron
July 14, 2010
Victoria Cosford, a 20-something Australian language student in Florence, meets and falls for the charismatic and volatile Italian chef Gianfranco, who teaches her to cook.
So begins a love affair with Italy and Italian food that stretches over 30 years and several visits as Victoria is tugged repeatedly from her Sydney life back to Gianfranco’s restaurants.
It is an addiction fraught with challenges and difficult to shake.
“Amore and Amaretti”, Victoria’s first book, is a disarmingly vulnerable autobiographical account of growing through love’s seasons.
Byron Happy Hour launched
July 6, 2010
The Byron at Byron Resort and Spa closed its doors in June to replace roofs damaged in the hail storm in 2008, undergo a maintenance program and refresh the resort.
The resort reopens its doors on July 7. To celebrate, The Byron at Byron Resort is launching year-round happy hour from 4:30 – 6:00pm every Sunday to Thursday (excluding Christmas holidays), a share plate menu from Head Chef Gavin Hughes from midday to 6:00pm, a new signature Spa menu and a new rainforest meditation walk.
“These are big changes for us,” said John Parché, General Manager of The Byron at Byron.
Queensland loves our chefs
November 23, 2009
The Queensland Food & Wine Guide, considered the bible of Queensland dining, hit the shelves this month. Whilst the focus is the best of the Sunshine State, a few restaurants south of the border received accolades in the prestigious guide.
“The Tugun bypass has cut down on travelling time from Brisbane and foodies are making a break for the border,” said Fiona Donnelly, co-author of the Guide and Food Editor at The Courier Mail.
Melbourne Cup at The Byron at Byron Resort and Spa
October 25, 2009
Guests at The Byron at Byron Resort and Spa on Melbourne Cup day can expect the resort’s usual exceptional standard of service within a more relaxed lounge style atmosphere.
“We do not have a degustation, set menu or cover charge,” said the resort’s General Manager Lyn Parché.
“Melbourne Cup is about catching up with friends, watching the races and celebrating what it means to be Australian.”
Clarence Valley residents celebrate Food Month
October 16, 2009
The Clarence Valley yields an amazing variety and abundance of quality produce. Mix this with award-winning chefs and enthusiastic culinary hobbyists and you have the recipe for Clarence Food Month.
“Clarence Valley residents have had their say and, like the rest of the world, they’re saying they want to reduce food miles, eat truly fresh food and eat seasonally,” Clarence Valley Council said.
“Clarence Food Month is about eating, cooking, growing and discovering locally produced food.
“Clarence Food Month coincides with the Sydney Morning Herald’s Sydney International Food Festival, which Clarence Valley Council is participating in through their regional events program.
Satiate picks up a ‘Herald Hat’
September 10, 2009
Satiate, one of Australia’s few degustation-only restaurants, has received its first Hat from the Sydney Morning Herald Good Food Guide. The awards, which were held in Sydney on Monday, September 7, recognise Australia’s leading restaurants.
It could be easy to assume that a degustation-only restaurant in a small regional town such as Bangalow (behind Byron Bay) would be too adventurous an undertaking, particularly given the young age of the proprietors.
Yet the opposite is true. Not only is Tetsuya-trained Shannon Debreceny’s food predominantly local and organic, it is moderately priced.
At $65 a head for five courses plus an optional $45 for matching wines, the Satiate experience is both accessible and sustainable.
Bangalow Cheese Company is in good company
August 31, 2009
On November 20 and 21 renowned Chef Philip Johnson of Brisbane’s acclaimed e’cco bistro will spend a weekend with friends at The Byron at Byron Resort and Spa.
Open to all food and wine lovers, the weekend will highlight the local Northern Rivers produce in a space of relaxed sharing.
“It’s a good marriage,’’ said Johnson. “The Byron at Byron Resort, good food, good wine and some learning and experimentation. Byron and the region are home to some of the Australia’s finest foods.”
Philip will be joined by cheese maker Justin Telfer from Bangalow Cheese Company and Mary Jeanne Hutchinson from New Zealand’s multi-award winning Craggy Range Winery.
Philip Johnson at Byron Food & Wine Weekend
August 12, 2009
On November 20 and 21 renowned chef Philip Johnson of Brisbane’s acclaimed e’cco bistro will spend a weekend with friends at The Byron at Byron Resort and Spa.
Open to all food and wine lovers, the weekend will highlight the local Northern Rivers produce in a space of relaxed sharing.
“It’s a good marriage,’’ said Johnson. “The Byron at Byron Resort, good food, good wine and some learning and experimentation. Byron and the region are home to some of the Australia’s finest foods.”
Johnson will be joined by celebrated cheese maker Justin Telfer from Bangalow Cheese Company and Mary Jeanne Hutchinson from New Zealand’s multi-award winning Craggy Range Winery.
“I’m trying to create products that have real flavour, avoiding the blandness that you get with most cheeses,’’ said Justin Telfer.
Top chef Justin North prepares Vogue Entertaining + Travel Champagne Dinner
July 29, 2009
Last week Australia’s top chef, Justin North, from renowned Sydney restaurants Bécasse and Etch, prepared a five-course feast at The Byron at Byron Resort and Spa for the 2009 Vogue Entertaining + Travel Champagne Dinner.
The meal was designed to match five of the world’s finest champagnes.
Justin’s accolades include 2009 Sydney Morning Herald Chef of the Year, Two Hats from the Sydney Morning Herald Good Food Guide, 3 Stars from the Gourmet Traveller Restaurant Guide and Winner, 2007 Restaurant of the Year, Sydney Morning Herald Good Food Guide.
He has featured prominently on the hit series ‘Master Chef’ as a role model for the aspiring chefs.
Champagne Dinner is on again
May 28, 2009
Following last year’s sellout success, The Champagne Bureau in association with Vogue Entertaining + Travel will again celebrate fine food and champagne at the 2009 Champagne Dinner at The Byron at Byron Resort and Spa.
Guest Chef Justin North (pictured) of renowned Sydney restaurants Bécasse and Etch will create a special four-course menu to match five of the world’s finest champagnes.
Justin’s accolades include 2009 Sydney Morning Herald Chef of the Year, Two Hats from the Sydney Morning Herald Good Food Guide, Three Stars from the Gourmet Traveller Restaurant Guide and Winner, 2007 Restaurant of the Year, Sydney Morning Herald Good Food Guide.
“One of the most exciting and fun challenges as a chef is to match the individual styles and complexity of French champagne to food,” said Justin about this year’s Champagne Dinner.
