Travel and food feature for Gourmet Traveller Magazine on Byron Bay’s latest and greatest food experiences.
Featuring Raes on Wategos, Harvest, Pipit, Di Vino, Shelter, Locura, and Fleet, published January 2019
Food, documentary & portrait photographic work.
Above left: The Pass, Byron Bay / Above right: Raes on Wategos chef Jason Barratt
Above left: A dish from Raes Dining Room / Above right: The exterior of Raes on Wategoes, Byron Bay
Above left: Chilli snowpea-sprouts with avocado toast / Above right: The pool of Raes on Wategoes, Byron Bay
Above left: Kingfish wings with soured cream and caviar at Raes Cellar Bar / Above right: The Pass, Byron Bay.
Above left: Vegan roast pineapple dessert / Above right: The interior of the penthouse of Raes on Wategoes, Byron Bay
Above: Wategoes Beach, Byron Bay
Above left: Harvest head chef Ally Waddell with forager Peter Hardwick in the Harvest garden, Newrybar / Above right: Dishes at Harvest including, clockwise, pig face fruit, grilled garlic buds with charred kelp, ceviche served two ways with coastal plants and kangaroo tartare with coastal sunrise, pepper berry and cured egg yolk.
Above left: Bananas growing at Harvest in the garden / Above right: Former Halcyon House chef Ben Devlin of newly opened restaurant Pipit, in Pottsville, New South Wales.
Above left: Coastal tree lined cliffs of Wategos Beach, Byron Bay/ Above right: Surfer heading in for a paddle, at The Pass, Byron Bay.
Above left: Italian restaurant Di Vino’s co owners Felix McKenzie, Joe McMahon, Archille Martino and head chef Bruno Conti / Above right: Classic Italian at Di Vino, Byron Bay
Above: Overlooking The Pass, Byron Bay
Above left: Left, Shelter chef Dennis Baker with co owner Andrew Love of Lennox Head restaurant Shelter / Above right: A dish from Shelter, Lennox Head.
Above left: Surf boards in the afternoon sun / Above right: Blue eyed trevalla with blood orange, fennel and sea greens, and Brussel sprouts with cultured cream at Shelter, Lennox Head.
Above left: New night life haven Locura / Above right: Caramelised preserved lemons provide a dazzling foil for ephemeral curls of local squid at Fleet, Brunswick Heads.
Above: Cape Byron Light House, Byron Bay.
Above left: Surfers on sunset at The Pass, Byron Bay / Above right: Interior of 14 seat restaurant Fleet, with chef Josh Lewis, Brunswick Heads.
Above left: Bacon and egg roll with basil mayo, green tomato relish and Boon Luck greens at Ethel / Above right: Salads and chickpea and sweet potato patty at Ethel.
Above: Afternoon vista at The Pass, Byron Bay, New South Wales.
