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.
“I’m trying to create products that have real flavour, avoiding the blandness that you find with many cheeses,’’ said Justin Telfer (pictured).
“Some people find this challenging, given what they are used to. I make a hand-made natural product, free from anything artificial, and encourage variation, both seasonal and from batch to batch. The only consistency I aim for is quality”.
Justin has scooped numerous awards in only 18 months, including the Gold Medal for his Federal Fetta at the Brisbane Cheese Awards 2009 and Trophy for ‘Best Blue Vein Cheese’ for his Byron Bay Blue at the Brisbane Cheese Awards 2008.
“The weekend in November holds everything I love – food, cheese and wine,” he said.
Guests can book to attend either of the dinners or book the Weekend Package.
The Byron at Byron Food & Wine Weekend Package includes:
– Two nights’ accommodation in a one bedroom superior suite
– Full buffet breakfast daily
– Welcome bottle of Craggy Range Wine and Philip Johnson cookbook in room on arrival
– Welcome drinks and canapés on 20 November
– One workshop of your choice on 21 November, either:
Philip Johnson Cooking Demonstration including tastings, 10:30am – 12:30pm or Cheese and Wine Masterclass with Justin Telfer from Bangalow Cheese Company and Mary Jeanne Hutchinson from Craggy Range Winery, 2:00 – 4:00pm
– Gala Celebratory Dinner with Philip Johnson on 21 November – Five-course degustation matched with Craggy Range Wines.
Single Share $989/Twin Share $1328. Stay Sunday night for only $300 including breakfast.
20 November ‘A Taste of Byron’. Three courses from Byron at Byron Head Chef Gavin Hughes featuring the Northern Rivers’ finest produce – $85
21 November Gala Celebratory Dinner with Philip Johnson – Five course degustation matched with Craggy Range Wines – $170
For bookings and enquiries telephone 1300 554 362 or visit thebyronatbyron.com.au