The Byron at Byron ….. simply Delicious

The Byron at Byron was the venue for a gourmet weekend organised by the ABC’s “Delicious” magazine. Foodies from around the country gathered to sample delights from local producers and feast on special menus designed and cooked by some of Australia’s top chefs

The highlight for most was Saturday’s Gala Dinner, with hors d’oeuvres by ‘Delicious’ food editor, Valli Little; an entree of beetroot-cured kingfish by The Byron’s own Gavin Hughes; a main of  slow-cooked veal (pictured above) by Justin North from Sydney’s ‘Becasse’ restaurant and a dessert of goat curd ice cream with macadamia daquise and fresh summer berries by Alex Herbert of ‘Bird Cow Fish’ in Surry Hills.

Never was the word ‘Delicious’ used more appropriately ….. next time I might go as a guest!

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About MikeGreenslade

Mike is CEO of ShelterBox Australia, a ShelterBox Response Team member and photographer, based in the Northern Rivers of NSW.
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