The Vegemite sandwich,a banana ice-cream sandwich with Vegemite caramel,is one of the hit dishes at Bar Heather,Byron Bay.Jess KearneyByron Bay finds itself under an intense culinary gaze over summer,when the food-and-fun set descend on the holiday destination.
The town hasn't escaped the annual hot chef shuffle,withAlanna Sapwell pulling up stumps at the Fink Group'sBeach Byron Bay,just shy of 12 months afterjoining the plum gig overlooking Clarkes Beach and earning the restaurant its first chef's hat.
Sapwell,who worked atSaint Peter and earned good notices at her Esmay pop-up,which followed the food festival circuit around the country before lobbing at Byron,is not yet linked to a new gig.
Chef Alanna Sapwell has left Beach Byron Bay.Paul Harris But there's promising news at Beach Byron Bay,with Karl Kanetani stepping in as acting head chef. Kanetani and his partner,pastry chef Katrina Kanetani,have strong links to the area,having gained a local following at Town Restaurant&Cafe at Bangalow,after working in some of Sydney's best restaurants.
The coastal town has become a magnet for top-shelf food talent,with a posse of sea-changing chefs riding into town,including Matt Kemp,Jason Saxby,David Moyle and Matt Stone. Now chef Elijah Holland has joined the Byron party.
The former chef atSt Kilda's Loti is teaming up with Maurice Terzini as the new executive chef atBelongil Beach Italian Food. Holland is also working on a new restaurant next door with Terzini's business partner,Deke Miskin,focused on seafood,vegetables and plant-based dishes.
While the pace of hospitality openings in Byron Bay has eased a little,early-summer arrivalBar Heather is gaining some traction.
The Paris-inspired,natural wine-focused restaurant and bar has chef Ollie Wong-Hee (Ester,Sixpenny) in its kitchen,his Vegemite sandwich of banana ice-cream with Vegemite caramel the talk of Byron's eat streets.