Joining chef Alastair Waddell and wild food researcher Peter Hardwick for Wild Harvest is winemaker Dan Graham of Sigurd Wines.
Sigurd personifies everything that is exciting about young and rising talent from South Australian Winemakers – passionate, under-the-radar and committed to making animated, interesting and experimental wines.
These are small batch low intervention wines, natural yeasts, no fining, and zero additions besides a small amount of sulphur at bottling.
Harvest’s Wild Harvest Chef Series is attracting one of the world’s best to the humble village of Newrybar – Ben Shewry, the renowned chef in the kitchen at Melbourne’s Attica restaurant, which reached No. 20 this year on the World’s 50 Best Restaurant list. Ben Shewry will be joining Head Chef Alastair Waddell and wild food researcher Peter Hardwick foraging in the Byron Hinterland before compiling a bespoke menu exploring Australia’s underutilised native ingredients.
“We’re really excited to be working with one of Australia’s culinary icons and looking forward to seeing what creations Ben comes up with after sampling our unique ingredients.”
Cheers to everyone who has helped us achieve our one hat rating in the Good Food Guide 2018 – our incredible and passionate team, inspired local producers and of course our beloved patrons. THANK YOU! (more…)
SUNDAY 31ST DECEMBER 2017. Celebrate the final hours of 2017 and unleash your alter-ego amidst the opulence of gilded masks, frivolous feathers, and dazzling disco tunes at the harvest newrybar masquerade ball. (more…)
Harvest is pleased to announce our new menu. Our kitchen team lead by Executive Chef Bret Cameron and Peter Hardwick revered forager, has enabled the development of this exciting new menu, with the notable use of wild and native ingredients. (more…)