Portuguese-style mussels with chorizo tomato sauce 40 black mussels 125 ml (4 fl oz/1/2 cup) extra virgin olive oil 1/2 brown onion, finely sliced 1 garlic clove, finely chopped 4 fresh bay leaves 200 g (7 oz) chorizo sausage, cut into 2 mm (1/16 inch)… Read More »Fins recipe of the week – Portuguese-style mussels with chorizo tomato sauce
Baked Snapper with Garlic and Smoked Paprika Crust 1 kg (2 lb 4 oz) whole snapper, cleaned and scaled 5 garlic cloves, peeled 1 tablespoon butter 11/2 teaspoons smoked paprika 300 g (101/2 oz/11/4 scant cups) tinned chopped tomatoes 3 tablespoons finely chopped Italian (flat-leaf)… Read More »Fins Recipe of the week!
The Sun Bistro opens its newly refurbished doors today (16th Dec) to the public after an opening party on Tuesday night. The recycled building was moved 500 metres down Bayshore Drive earlier this year and has been completely refreshed. So much so, you’d be forgiven… Read More »Byron Bay’s New Watering Hole
A collection of magazines and newspapers graces the weatherboard wall, thumbed casually by customers awaiting their take-out cappuccinos. A bustle of clientele and unobtrusive staff swirl in orchestrated efficiency like a choreographed flight of starlings. Natural light and the warmth of a morning sun cascade… Read More »HARVEST: REAPING THE REWARDS
It’s hard to imagine a world in which we can’t get bananas all year ’round, where a restaurant’s menu is as unpredictable as the weather patterns and as variable as the seasons, where we eat what the planet provides and not what we demand it… Read More »WELLBEING WEDNESDAYS: EATERY’S FARM TO TABLE
Coffee culture is here to stay. There’s no denying it, no ignoring it and certainly no dissuading arabica junkies from their favourite roast or brew or barista. But why? It’s just a bunch of burned beans. A hipsteresque snobbery has developed around this single little… Read More »WHAT’S WITH THE JAVA?