I can quite happily get lost in a good deli, especially when it showcases local and seasonal as the Harvest deli does. Kassia and Tristan Grier, along with Brooke Hudson, founded Harvest in Newrybar, just south of Byron Bay, in 2007.
Over the past decade, their Queenslander-style rustic cottage café has expanded to include a bakery equipped with a 108-year-old wood-fired oven, the deli and adjacent organic garden, private dining room and a fine dining restaurant where head chef Bret Cameron makes the most of wild and foraged ingredients.
An open kitchen, exposed wooden beams, leather club chairs and long tables lend themselves to long lunches and intimate dinners with country charm. The restaurant offers fresh, seasonal, organic food sourced from local artisan producers and Harvest’s own gardens.
The whole operation has an emphasis on sustainability and local produce, and that’s evident in the deli too, where there’s a great range of locally produced sauces, preserves and other items on offer.
We enjoyed a fabulous Vietnamese lunch at Harvest, and afterwards strolled through the kitchen garden with its herbs, fruit and veg, and outdoor smokehouse. It’s a beautiful set-up, exactly the sort of food operation I like to support.
If you go:
Harvest
18-22 Old Pacific Highway
Newrybar, NSW
Australia
harvestnewrybar.com.au
Tel: +61 (0)2 6687 2644
