Chefs entertain at the Byron Farmers Market

Celebrity chef Ben O’Donoghue today visited the Byron Farmers Market to research his new book, “The Best Farmers Markets in Australia”.

Best known for his cooking show with Curtis Stone, “Surfing the Menu”, O’Donoghue spent hours talking to stall holders, taking notes and tasting our unique produce.

“He was down-to-earth and genuinely interested in what our region is doing with produce,” said Remy Tancred, organiser of the Sample Food Festival.

O’Donoghue took time out to chat to local Chef Gavin Hughes from The Byron at Byron Resort and Spa, who put on a huge show for market guests.

Accompanied by his assistant chef Ryan Kovac and his award-winning apprentice chef Nadia de Jong, Hughes demonstrated how to prepare Beef Bourguignon, using produce from market stall holders.

“Gavin was hilarious. He had the crowd in stitches” said Remy Tancred.

“We had a lot of fun today,” said Gavin Hughes. “To me, cooking is about bringing people together and bringing down all the barriers. Hopefully people will be inspired and realise that cooking is not difficult and the elements are accessible. It’s not rocket science.”

Hughes and his team prepared the Beef Bourguignon, accompanied by Forester Potatoes and a Coopers Shoot Truss Tomato Salad, which was then shared among market guests.

They used Hayters Hill Grass Fed Chuck Steak, a “cheaper cut of meat, perfect for autumn braises”, according to Hughes. This was braised in local red wine from Imogens Farm. Donna Harper’s “Witches Broomstick” array of cultivated mushrooms and John Singh’s smoked bacon accompanied the Bangalow kipfler potatoes. Summerland dried olives and olive oil and Nimbin Dairy Valley sweet semi-hard goats cheese showcased the Coopers Shoot truss tomatoes from Hugh and Heather Armstrong.

PICTURE: Gavin Hughes (left) and Ben O’Donoghue at the Byron Farmers Market, and people who watched Gavin Hughes’cooking demonstration.

Related Articles: