At Beach Byron Bay, great food starts long before it reaches the plate. Our Farm to Table series shines a light on the local producers we work closely with across the Northern Rivers, celebrating the care, craft, and community behind every ingredient.
Through this series, we follow Chef Barret as he visits the people who grow and make our produce - from artisan cheese and organic mushrooms to seasonal vegetables - learning how each ingredient is grown, sourced, and brought to life in our kitchen.
Farm to Table
Deborah Allards Dairy Farm
Chef Barret recently visited Deborah Allard at Cheeses Loves You to see firsthand how the artisanal cheeses we use at Beach are made. From early morning milking to careful cheesemaking, Deborah’s calm, cared-for Jersey cows and hands-on approach shine through in every bite.
From farm to plate, her stracchino pairs beautifully with pistachio cream, slow-roasted beetroot, and fresh greens - a much-loved vegetarian starter that highlights the importance of local produce.
Shroom Brothers Mushroom Farm.
We recently visited Abel and Andrew from Shroom Brothers with Chef Barret to learn more about the organic mushrooms we use at Beach Byron Bay.
Grown locally in Stokers Siding using locally sourced sawdust, their mushrooms are a standout in a market where many are imported. One of our favourites is their lion’s mane, transformed in our kitchen through a slow, careful process that brings out depth and texture.
It’s served with whipped goat’s cheese, fennel, rocket, and local macadamia — a true celebration of Northern Rivers produce.