Scottish-born hatted chef Alastair Waddell has left the luxury resort Southern Ocean Lodge on South Australia’s Kangaroo Island for the warmer climes of northern NSW, signing on as head chef of Harvest Newrybar, in the hinterland above Byron Bay.
Regularly lauded as one of the region’s best restaurants, Harvest Newrybar has an artisan bakery with a 108-year-old wood-fired oven and organic kitchen garden, as well as a deli featuring local, and dry-aged organic meats.
Waddell has been exploring the region in weekly outings foraging adventures with Harvest’s wild food researcher Peter Hardwick and the pair plan to show off their finds every Wednesday with a $70 4-course menu with matched wines ($45) dubbed the Wild Harvest Sessions, with the best dishes then heading to the regular menu.
“Building a close relationship with Peter Hardwick is helping me to unlock flavours from native ingredients and enhance dishes with the use of his unique ferments. I always look to extract the purest flavour from produce and serve it in a way that does the product justice,” Waddell says.
The chef’s approach combines native flavours with high-end European dining in dishes such as kangaroo tartare with capers, finger lime, macadamia, and a pandanus vinaigrette, roasted cuttlefish and charred kelp broth, sea succulents; and suckling pig with native tamarind, beer and mustard.
Havest is open daily for lunch and dinner with mains costing $28.
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