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Chair's Report
September 2016
The run up to end of year will be upon us in September. So no matter how busy it gets, don’t forget to take time to step back and look at how you can do it smarter.
We have some of Australia’s most entrepreneurial food businesses in our region. We’ve tapped into them and this month there is a great workshop coming up on marketing your products to retail. The speakers have experience in both retail and food service. This workshop is for everyone from a grower startup to a farmers market stall-holder, small producer through to the largest of our regional businesses.
I look forward to seeing you all at the Northern Rivers Food Cooking stage at Sample this weekend. My Mayor Rules will be a gloves off affair!!
Pam Brook
Chair
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NRF Marketing Get Together at Harvest
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Thank you to everyone who attended the recent NRF Marketers Get Together at Harvest Newrybar. A special thanks to Tristan and his superb team at Harvest for hosting our event in the warm, atmospheric old bakery at Harvest. The bakery provided a perfect environment for marketing people in the local food industry community to connect & learn from each other. We were also fortunate to have a special presentation by Harvest’s resident Forager – Peter Hardwick who offered great insights into the world of Wild Food and foraging. Terrific food, drink and company...that’s how we roll at NRF! Thank you all and see you at the next NRF event!
Anne Briggs
NRF Executive Officer
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NRF Welcomes New Members:
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Jeremy King's new smoke house restaurant is now open for business...Open Friday and Saturday night from 5 till 8, take away available. Serving up slow cooked beef brisket, pulled pork, tacos, burgers and main plates. vegan options available. Address: Lot 1 federal Dr, (formally known as pogels..). More info contact Jeremy E: jeremy01king@gmail.com.
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Third & Public is a small Marketing and Web Design Agency making a big impact for our clients and partners. Based in our studios close to iconic Byron Bay, we work with brands throughout Australia and across the globe.
You may have already heard that we specialise in unleashing the uniqueness of Inspiring, Creative and Ethical Brands. That’s our thing! So if that’s you, we may be the perfect fit!
We work hard to capture the essence of brands and differentiate them from others in their market. We get to the heart of our clients’ objectives so that everything we do supports their greater vision. We don’t communicate for the sake of communicating and we tend to do things a little differently.
More info & contact: Clare Southwell E: clare@thirdandpublic.com.
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Australian Business Consulting & Solutions
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Based in Ballina and operating under the federal governments Entrepreneurs Programme (EP) to provide assistance for eligible businesses to grow and improve their level of competitiveness, productivity, and profitability. This is delivered via free advisory services and access to funding for eligible businesses.
More information & contact: Nathan McGrath E: nathan.mcgrath@nswbc.com.au
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Byron Shire Echo and Echonetdaily
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Everyone reads The Echo. With 23,200 copies distributed each week and 90,000 unique visitors per month online, the independent Byron Shire Echo, which has a dedicated Food and Wine section, is a great supporter of the local producers and restaurants that help make our region unique. More info & contact: Simon Haslam E: simon@echo.net.au.
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Alicia Crosbie: Food Safety Consultant, Elevating Food Safety
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Elevating Food Safety is a highly skilled boutique Food Safety company with offering consulting services for any small or large food business.
We offer assistance with;
-Help your business prepare for HACCP, SQF, BRC, ISO or Organic audit certification.
-Implement or update your QA & Food Safety programs.
-Carry out product artwork & health claim reviews to meet Australian retail standards.
- Provide onsite Food Safety/ GMP refresher training for your staff.
We work with manufacturers, retailers, food service, restaurants, hotels, caterers, pest controllers - and anyone else in the food industry.
I look forward to discussing your business needs further. More information: Acacia Crosbie, Food Safety Consultant Northern Rivers E: acacia.crosbie@elevatingfoodsafety.com.
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My Mayor Rules
NRF Cooking Stage, Sample Food Festival, September 3rd
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Don’t miss our NRF “My Mayor Rules” cook-off this year at Sample Food Festival, September 3rd, when our local mayors team up with chefs from their region to battle it out! The teams will be focusing on regional food and the audience shall be the judge! Let the best region win!! Join us at the NRF Cooking Stage at Sample Food Festival, September 3rd from 12:15 – 3.15pm.
12.15 - 12.30pm Adele Wessell of SCU talks with Pam Brook about the NRF
12.30 – 1.15pm MKR Dan & Steph vs “the locals” Bangalow Sweet Pork and Michael Dlask, Salumi, with a big smokey sausage making cook-off! MC: Samantha Gowing.
1.30 – 2.15pm Team Byron vs Team Lismore:
Team Byron: Mayor Simon Richardson & The Balcony, Byron
Team Lismore: Mayor Jenny Dowell & Chef Iohne from The Spotted Pig at Alphadale. MC: Eddie Brook.
2.30 – 3.15pm Team Kyogle vs Team Richmond Valley:
Team Kyogle: Mayor Danielle Mulholland & Linda Render from Feathers Homestay B&B
Team Richmond Valley: Mayor Ernie Bennett & Don Leo from Mongogarie Lodge B&B.
MC: Eddie Brook
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NRF: Ready, Steady, Sell...
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Are you looking for help to get your product to market and onto the shelves? Do you currently sell via the markets, but would like to expand into retail? Then this event was created just for you! We have a great line up of NRF member speakers who will be sharing their own experiences in getting their product to market & on the shelves. Our speakers will include:
- Eddie Brook (Business Development Manager, Brookfarm) - the 30 second sales pitch! Selling your product to the buyers...
- Cate Lilja (Regulatory & product development specialist) - labelling & compliance issues;
- Paul Tansley (Head of Sales & Marketing, Stone & Wood) - getting product onto shelves - the S&W experience!.
Come along and hear first hand from people doing it well....ask your questions and chat with like minded people in our dynamic local food industry.
Date: Wednesday September 28th from 4 - 7pm
Venue: The Point, Ballina
Cost: $45 NRF Members $65 non-members
More info and tickets here
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Save the Date: NRF Events Coming Up...
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November 3rd from 5.30-8.30pm, venue TBC. NRF Grower Event: Farms of the Future...details coming soon.
8th December NRF AGM & Xmas Party -Watch this space...details coming soon!
NRF Harvest Food Festival 5-7 May 2017
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Member Events Coming Up...
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You are invited to join us for the #AusMacadamias Instameet at Sample Food Festival 2016 near Byron Bay. Come along to meet each other, connect with local & guest chefs and take away a macadamia goodie bag. We will also kick off an Instagram competition, offering a macadamia gift hamper to the person who Instagrams the best macadamia inspired photo from Sample Food Festival 2016 and shares it using the hashtag #AusMacadamias.
Saturday 3 September 2016
9am under the marquee, centre ring, Bangalow Showground
Any questions email social@australian-macadamias.org or find us on Instagram @AusMacadamias |
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The Balcony: Oyster Masterclass
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Consider yourself an oyster aficionado?
Ever wondered how to shuck these delicate morsels at home?
Does eating oysters and drinking limited release Lagavulin Whiskey sound like your idea of a shucking good time?
Balcony Bar invites you to join executive chef Sean Connolly as he guides you through shucking, pairing and enjoying these delicious bivalves!
Wednesday 31st August.
7pm - 8.30pm
$40 NRF Members
$45 Non members
Contact Gretta at Balcony for Bookings gretta@balcony.com.au / 02 6680 9666.
More details - http://www.balcony.com.au/oysterfestival.html. |
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Koobideh: at Swell Sculpture Festival Sept 10-11 & 17-18
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Koobideh will be at the 2016 SWELL SCULPTURE FESTIVAL September and more this September! To find out more about where you can get some tasty Persian food and drink please visit: http://koobideh.com.au/home/events/
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REAL FOOD COOKING SCHOOL AT HARVEST: SPRING CLASS SCHEDULE
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After a more than successful first round of classes by self-taught cook, sustainable food advocate and author Kate Walsh, Real Food Projects has launched their new round of Spring classes for the remainder of 2016.
With the introduction of additional hosts including chef Jean Martinez - a highly experienced wholefoods pastry chef and chef Rosa Di Fiara from Harvest, the classes will feature pasta, kombucha, sausages, kraut, jams and preserves to name a few. We'll also be teaming up with Harvest on staff forager Peter Hardwick to provide interesting local and native produce for the classes.
“The Real Food Cooking School at Harvest puts the spotlight on simple ways we can change the way we cook, shop and think about food. Giving people the knowledge of where their food comes from and the skills to make amazing and nutritious meals from scratch is one of the best ways we can fix our broken food system,” said Walsh. “It is also lots of fun!”.
Private classes are also being offered in the Spring schedule. Contact Kate directly for more information.
The foundation of the school at Harvest has proven invaluable for the the team at Harvest to become involved, sharing the passion for local, seasonal and ethical produce and teaching others their skills.
Held in the delightful 107 year old bakery, the classes are small and hands on giving people the know how to get home and get started straight away.
Walsh recently released her first cookbook - Real Food Projects: 30 skills and 46 Recipes from Scratch. Published by Murdoch Press, it is available at all good bookshops and online at www.realfoodprojects.com
For a full schedule of the second round of classes, please visit www.realfoodprojects.com/classes
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Three Blue Ducks: Sunday Roasts Coming Up...
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In addition to the above, The Three Blue Ducks have two roasts coming up in September:
September 4: Father's day Sunday Roast
Beef and Beer
Live music
2 courses and a drink for $45 per person
September 11th: Sunday Roast in collaboration with Boomerang Festival
Native inspired menu
Live music
2 courses and a drink for $50 per person (10$ per person will go towards Boomerang festival).
We will also have an indigenous astronome doing a little workshop for an extra $10 per person.
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The Farm Byron Bay Presents: Pig Farmer Workshop! Sept 10th
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The Living School and The Farm Presents Lee McCosker - Pig Farmer Workshop SATURDAY SEPTEMBER 10TH
An introduction to free range pig farming, this one day workshop is designed for anyone new to free range pig farming, just wanting to keep a couple of pigs or contemplating a new business venture and seeking the right information to get them started. For more information please contact E: info@thefarmbyronbay.com.au or T: 02 6684 7888.
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NRF Member Foodie News...
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Delicious Produce Award Winners 2016
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Congratulations Salumi Australia Bottarga and the Byron Farmers Market and on being named State winners in NSW for the 2016 delicious Australia Produce Awards!
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Zentveld's August Event Roundup:
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Byron Writers Festival - Conversations and Coffee
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Galestorms and lashings of rain tore down marquees large and small.The Thursday schoolies day was cancelled. The grounds flooded lake like throughout the site. But, thanks to the site managers and Chair, Chris Hanley we still had a Byron Writers Festival for the weekend. The patrons came in their wellies and jackets and warmed up with a cup or 2 of from Zentvelds 2 cafe sites throughout the festival.
Many a full tent with plenty of purple cups in sight were there for Magda Szubanski, Michael Leunig, Bob Brown, Indira Nadoo, Tim Fischer, Stan Grant, Annabel Crabb, Leigh Sales, Wendy Whitely - the show was on and inspiring stories and thoughtfulness shared.
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“ the music is as rich and robust as the coffee here today” Georgia, MC & CEO of the board (Southern Cross Solosists)
We were really proud to host the Coffee Concert, for the Bangalow Music Festival at our room with a view on the plantation Friday 12 August. For one sweet hour, the outside world stops, whilst we take in live and close up, an intimate concert and interviews of the visiting artists, which this year included the violin virtuoso Ilya Konovalov (Concertmaster of Israel Philharmonic Orchestra with his 1732 Stradivarius “Herkules”).
From Ravel for cello and clarinet, (Patrick Murphy & Ashley Smith) to a soloist Peruvian piece for oboe chosen by the Creative DirectorTania Frazer to the crazy, most extraordinary Brett Dean piece ‘Demons' played by Dublin Philharmonic Orchestra flautist Lina Andonovska with such vigour and energy; we were absolutely spoilt for a wee concert ‘taster’ of all the wonders to come, over the Bangalow Music Festival weekend.
Rebecca has become friends with the Southern Cross Soloists, over the years of catering the Bangalow Music Festival and gets a real buzz out of hosting the coffee concert.
We empty out our coffee training room, turn the office desks area into the Green Room, open up the coffee cart and happily serve our best local beans to please the pre-concert patrons.
We’re sorry you weren't there to share it with us , but we do hope you will look online www.southernxsoloists.com, to join us next year at the Bangalow Music Festival, mid August 2017.
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Byron Bay Coffee Company: The Espresso Martini Caffeination
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Australians have an unwavering love affair with coffee that almost rivals their devotion to alcohol, so it is hardly surprising that the Espresso Martini or Coffeetini, as it is sometimes referred to, has become the kingpin on cocktail lists across the country. Forget the Cosmo, the Negroni or the Bellini, we are all about this delicious boozy caffeine hit.
To get your local fix, our partners in great coffee, The Balcony Bar & Oyster Co in Byron Bay are creating $12 Espresso Martini’s every evening after 9.30pm. Drop in for a nightcap.
While ever this beverage continues to ride a wave of popularity you will find the Espresso Martini on most menus of late night bars, cafes and restaurants. Recipes and ingredients vary greatly. You’ll come across concoctions using liquid nitrogen, rum, crème de cacao, thickened cream or coffee liqueur.
At Byron Bay Coffee Company we believe in keeping it simple, classic and absolutely delicious. Our Master Roaster and Espressionado Franco Ivancich swears by his tried and true recipe using superior quality beans and attention to detail. Here’s Franco’s recipe, but it must come with a warning: you may not be able to stop at one!
Franco’s Fabulous Espresso Martini
Ingredients:
1/2 cup of freshly brewed Byron Bay Coffee Company espresso
90 ml of Tia Maria or Kahlua
60 ml of Vodka
Ice cubes
Garnish:
Byron Bay Coffee Company coffee beans
Method:
Place all ingredients into a cocktail shaker
Shake to combine
Strain and divide the mixture between chilled serving glasses
Decorate with a couple of coffee beans
Tips:
Make sure your martini glasses are chilled
Use freshly brewed quality Byron Bay Coffee Company espresso
Cool the espresso
Add your ice at the very end when mixing to avoid melting and diluting your cocktail
Enjoy.
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Mt Warning Spring Water: the unique story of Yaru Water features on TV’s Native Affairs
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Yaru is more than water. As Australia’s first Indigenous premium spring water, it tells an important cultural story, whilst empowering Indigenous communities through the Yaru Indigenous Foundation.
Yaru is the sister company and philanthropic arm of local company, Mount Warning Spring Water.
Yaru was recently approached by Maori Television’s Native Affairs, who wanted to tell the story behind the unique partnership that established the inspiring Yaru brand. You can watch the full story here http://bit.ly/2bySmIk
Through the sales of Yaru, the Foundations is able to establish projects that lead to economic empowerment, health improvements, cultural awareness, and sustainable outcomes amongst Indigenous communities.
You can stay up to date by following Yaru on Facebook here https://www.facebook.com/yaruwater/
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Bun Coffee: Father's Day Blend
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At Bun Coffee we are excited to be roasting with Dad in mind as we approach Fathers day on Sunday 4th September. Our Father’s Day Blend is rich and strong with a caramel characteristic and liquorice finish. It is a perfect gift for the dad who loves his coffee. We are promoting this with a 20% discount both online and at our roastery door. (Offer valid at the roaster until 2.9.16 and online until 4.9.16). More info: contact Jenny Kennedy - jenny@buncoffee.com.au.
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Potager welcomes Lynne Tietzel
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Lynne Tietzel, Australia’s foremost cheese expert and food industry leader is now living in the Northern Rivers and knowing Lynne, her presence will present a great opportunity for both suppliers and restauranteurs.
Lynne has been a mate of Pete and Gareth for many years and her arrival presented a great opportunity for both of them: for the boys to benefit from her experience in the development of their menu at Potager and for Lynne to have another avenue to impart her extensive knowledge to the community that she now calls home.
Lynne formed Australia on a Plate in 1995 to wholesale Australian artisan cheese and selected European cheese into the Sydney market and in partnership with Robin Freedman, the company achieved an annual turnover of $16m AUD and established a market benchmark for high quality product and outstanding service.
A key to the company’s success was the flow of intelligence between producers and the market. Lynne guided the development of new artisan product based on her market insight. She also brought the world of the cheese-maker to her customers through workshops and tailored seminars.
In acknowledgement of the acumen driving Australia on a Plate, the company was awarded the Vogue Magazine Excellence Award (2008) and Outstanding Food Supplier Award (2009). Lynne herself was inducted into the Sydney Morning Herald Food Hall of Fame (2008) for her contribution to the food industry. In January 2012, Lynne was inducted into the prestigious Guild Internationale Des Fromagers.
Lynne now continues her work with Australian artisan producers through her consultancy business, Milkwood. More info and contact: Peter Burr, Potager E: peter@potager.com.au
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Three Blue Ducks: New Menu Items & Produce Store
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Produce Store
We have a delicious new cake that you can buy from the produce store.
Its a Organic Raw Salted chocolate and Pecan Cake – made by Numi. @numi.numi
New Menu items
Lots of new menu changes coming on, ready for spring. Stay tuned for more over the coming weeks. First is a new Byron menu item at lunch. Seaweed cured fish, avocado, squid ink crisp & nasturtium.
Salmon pastrami, pepperberries, horseradish cream, boiled egg, pickled beetroot, fennel and rye.
This thinly sliced cured salmon. The Salmon is cured in salt, brown sugar, orange, fennel seeds and pepper berries. A soft boiled egg freshly grated horse radish and sour cream. Pickled beetroots from the farm, shaved fennel and rye bread, sesame and roasted buckwheat crumbs. Bread Social are going to try out a Rye Bread wheel which we'll serve with it, if that fails we will serve sough dough and rye crunchy bits.
Field mushroom, Bacon jam, soft egg, mustard greens, soft egg, monte nardi, pickled celery, toasted sourdough and dukkah.
This is a field mushroom, roasted with, garlic, chili, shallot, rosemary and lemon. On toast, bacon, and a Bacon jam A soft egg, shaved Monte Nardi a hard Italian style cheese from Nimbin Vally Dairy. And pickled celery from the farm. The mustard greens will also have celery leaves, watercress and rocket leaves with Dukkah.
Coconut rice pudding, pineapple, spiced banana jam, kafir, lemon grass, macadamias and passion fruit.
Aborio rice, cooked in coconut milk, flavoured with kafir and lemon grass. With bananas cooked in caramel spiced with cinnamon, nutmeg and cloves, cooked down into a jam, sliced pineapple mint, lime, passionfruit and roasted macadamias. (Not served hot)
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Husk Distillers: The 2016 Harvest
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With recent near perfect conditions with clear skies and no wind,we were able to cut and crush just under four tonnes of variety Q200 from our original cane plot. This older cane escaped the storm we had a while back and was still standing, but next week we move into our new plot, which we planted last year. This younger cane was not so lucky and got pretty well flattened and is now growing in every which direction, so we’ve been sharpening our cane knives for another season of character building hand-cutting - argh!
This years harvest will mature in 36 month air dried virgin American Oak, the Rolls Royce of barrels from Louisville, Kentucky, which we were fortunate enough to get our hands on. But you’ll need plenty of patience because once it’s cut, crushed, fermented, distilled and sealed in the barrel, this heavenly liquid won’t see the light of day (or night) for at least four years.
More info please contact: Harriet Messenger, Husk Distillers E: harriet@huskdistillers.com
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Australian Marine Conservation Society: Australia’s Sustainable Seafood Guide Available
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One of the great pleasures of living in Australia is our access to quality, fresh seafood. But it can be hard to balance living sustainably and enjoying Aussie pastimes like eating seafood. The good news is, there's still plenty of great seafood that doesn't come with a heavy cost to our environment. The AMCS have updated their Australian Sustainable Seafood Guide to take the uncertainty out of choosing seafood that tastes good and is good for the environment. More information here
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Winsome Hotel & Soup Kitchen Lismore: Seeking Hospitality Industry Volunteers for Saturday Mornings
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The Winsome Hotel & Lismore Soup Kitchen is a not for profit organisation operated by volunteers.
People from all walks of life, cultures, and careers come to serve the marginalised and homeless people of the Lismore area by giving of their time, resources, and commitment as a volunteer with the Lismore Soup Kitchen.
Our mission is to provide meals daily including breakfasts and lunches & to provide a place where people who have issues interacting socially may come and find opportunity for friendship and social interaction.
The Winsome is currently short on volunteers for our Saturday morning service. With a full commercial kitchen, we are currently seeking people with food industry / hospitality experience who are willing to donate some time on a Saturday.
If this sounds like you and are interested in finding out more, please contact Sharon Dwyer T: 0447 224 205 or Email: sdwyer29@hotmail.com
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