Tag Archives: Champagne dinner


Massimo Mele Heads Byron at Byron Champagne Dinner

Massimo Mele Heads Byron at Byron Champagne Dinner

The Byron at Byron Resort and Spa, in association with the Champagne Bureau, is thrilled to announce Massimo Mele as Chef for their annual Vogue Living Champagne Dinner, to be held Friday October 31. Massimo will prepare a four course degustation dinner for the event, to be matched to five of the world’s finest Champagnes.

“I’m humbled to be invited to cook for this dinner to be honest, it’s a pretty big deal” said Massimo Mele. “And The Byron at Byron is an amazing space to be cooking in. For me it’s about showcasing my style of food and my style of eating. Which is sharing, everybody getting involved”.

Domayne’s Chief Stylist Sue Kropp will style the Byron at Byron Restaurant in fashion for the evening, a highlight in the national culinary calendar. Previous Chefs to cook for the Byron at Byron Vogue Living Champagne Dinner include Mark Best, Ryan Squires and Justin North.

“The logistics of this event are serious” said The Byron at Byron’s General Manager Lyn Parché “One year we had ninety Philippe Starck chairs trucked in. For some years we have used Waterford Crystal. That’s five types of glass, one for each Champagne. And the styling is everything. Sue travels the world and so is able to bring to us the latest look. Last year there were fresh roses and candles hanging from the ceiling and on the tables were dozens of brightly coloured glass candelabras. And the guest list is fabulously eclectic”.

Massimo Mele was destined to carry on his family tradition of growing and serving great Italian food. Born in Tasmania and raised in Naples he watched his Nonna, aunties and mother prepare food every day and he worked in the family restaurant ‘La Bella Napoli’ from a young age. In 1999 he was named “Apprentice of the Year” at the Restaurant & Catering Awards and was also a National Finalist in the Nestle Golden Chefs Hat Award. In 2004 Massimo opened Mud Bar and Restaurant in Launceston, which after just one year received a Chefs Hat. He was named the winner of the ‘People’s Choice Award’ at the Lexus Young Chef of the Year Competition in 2005, which saw him cook for then Prime Minister John Howard.

In 2006 Massimo moved back to Italy to master his craft, spending time on the family farm learning, picking and cooking fresh produce. From 2008 to 2013 he ran multiple kitchens for the Hugos Group in Sydney, during which time the group won multiple awards ranging from Best Informal Italian to Best Pizza Restaurant in Australia.

Earlier this year Massimo took over the kitchen as Executive Chef of newly renovated and re-launched La Scala on Jersey in Paddington Sydney, which brings to life his ethos of Tutti A Tavola – ‘everyone to the table’.

The following five Champagnes will be featured at the 2014 Vogue Living Champagne Dinner – Champagne Bollinger Rosé NV, Champagne AYALA Blanc de Blancs (grand Cru) 2007 Vintage, Champagne Pol Roger reserve NV, Champagne Jacquart Brut Mosaique NV, Champagne Louis Roederer Brut Vintage 2007.

Stay tuned to www.thebyronatbyron.com.au for Massimo’s dinner menu.

Byron at Byron Vogue Living Champagne Dinner $195 per person. Alternatively a weekend package is available:

2 night’s Accommodation in a Deluxe Spa Suite

Full buffet breakfast daily for two adults

Two tickets to the Vogue Living Champagne Dinner

Complimentary daily yoga class

– $665 per person

For bookings and enquiries 02 6639 2105 or reservations@thebyronatbyron.com.au

Ryan Squires

Ethical restaurateur in vogue

Ethical restaurateur in vogue

Ryan Squires did Byron

The stars shone at The Byron at Byron Resort and Spa on the weekend, when the multi award winning resort hosted the annual Vogue Living Champagne Dinner. Guests were treated to the charms and talents of one of Australia’s youngest three hatted Chefs, Ryan Squires of Brisbane’s Esquire and Esq restaurants. Owners Gerry Harvey and Katie Page, who usually attend, were unable to make it this year.

Ryan’s five courses were matched to the world’s finest Champagnes at the soirée, where roses and candles hung from the vaulted ceiling over multicoloured candelabras adorning long tables.

“Ryan’s creativity is well known” said The Byron at Byron Head Chef Gavin Hughes. “But what truly sets him apart is his ethical consideration of the origin of his ingredients and their treatment. To me this establishes him as the Chef of today, the guy is an inspiration”.

Squires, who describes himself as “mad keen on fishing and boating”, has moved away from seafood sourced unsustainably, a choice which has taken a number of species from his menu.

“The tons and tons of fish that would go through restaurants nationally is phenomenal” said Squires. “It’s totally the Chef’s responsibility to put on the menu what they feel is sustainable. It was my choice to give up tuna and I haven’t served tuna, snapper, swordfish or billfish here at the restaurant. The fishmonger is going to tell you what you want to hear, you have to wiggle in there and find out the truth! The fun bit about my job is the creativity and knowing how to work with these species and get the most out of them”.

Seafood dishes served at the Byron at Byron Champagne Dinner included Raw yellowtail kingfish, green mustard leaf and shitake and Blue swimmer crab, corn, almond and malt.

“I respect his stance on sustainable food, it’s a brave thing to do” said Gavin Hughes. “Ryan is a true gentleman and we would be honoured to have him back in our kitchen at any time”.

Upcoming events at The Byron at Byron include a New Years’ Eve party 1920s style party.


Downloadable high resolution images:

Photo 1 – Ryan Squires

Photo 2 – Guests at the Byron at Byron Vogue Living Champagne Dinner

Photo 3 – John Parche, General Manager of The Byron at Byron with Elisabeth Drysdale from The Champagne Bureau

Ben Devlin and Ryan Squires from esquire

Ryan Squires for Byron at Byron Vogue Living Champagne Dinner

Ryan Squires for Byron at Byron Vogue Living Champagne Dinner

The Byron at Byron Resort and Spa is thrilled to announce Ryan Squires, Head Chef and owner of Brisbane’s esquire as Chef for their annual Vogue Living Champagne Dinner, to be held Friday October 11.

Ryan Squires gained experience in some of the world’s best restaurants across Spain, New York and the Napa Valley before settling back in Queensland in 2008. His spirited approach to food results in a playful love affair between diner, Chef and plate.

In Australia he made his name at Urbane, achieved ‘Chef of the Year’ and ‘Restaurant of the Year’ for The Buffalo Club and was named ‘Australia’s Best New Talent’ by Australian Gourmet Traveller in 2010. Oh, and he was a Guest Chef on MasterChef. In 2011 he opened esquire, which has achieved three Chefs Hats for the past two years. Further accolades include Queensland’s ‘Restaurant of the Year’ for the past two years from the Brisbane Times Good Food Guide and ‘Queensland’s Top Restaurant 2012’ from Gourmet Traveller.

“I try to get down to The Byron at Byron at least twice a year” said Ryan. “It’s always one of those places where I feel liberated, where I leave feeling more wholesome. There’s a real connection with Byron for me. To cook for Lyn and John and the team for their Champagne Dinner will be a joy”.

Ryan has crafted an innovative menu to match five of the world’s finest Champagnes. The dinner is supported by the Champagne Bureau as a way of sharing with Australians the versatility of Champagne.

“This will be our sixth Champagne Dinner and it is always a special night” said The Byron at Byron’s General Manager Lyn Parché. “Domain’s Chief Stylist Sue Kropp reinvents our Restaurant for the evening… it is a celebration among friends”. Previous Chefs for the salubrious dinner include Mark Best, Justin North, Warren Turnbull and Philip Johnson.

Vogue Living Champagne Dinner two night package for two:

2 night’s Accommodation in a Deluxe Spa Suite

Full buffet breakfast daily for two adults

Two tickets to the Vogue Living Champagne Dinner

Complimentary daily yoga class

– $1295.00

For bookings and enquiries 02 66392105 or reservations@thebyronatbyron.com.au

Vogue Living Champagne Dinner menu:


Puffed beef tendon, lime and peanut

Beef & kimchi

Mushroom kettles

Agrapart and Fils Terroirs Blanc De Blancs Brut Grand Cru NV


Ike jime trevally and  green mustard

Champagne Ayala Brut Nature NV


Raw smoked scallop, cucumber and dill buttermilk

Bollinger Special Cuvée NV


Calotte, bonito ketchup, horseradish and onion

Egly-Ouriet Grand Cru Brut Tradition NV


Campari, curds and whey

Bollinger Rosé


For interviews and images please contact Caroline Desmond 02 6687 5674 / 0415 499 429 / caroline@carolinedesmond.com.au

World Champagne Day Vogue Living Dinner a sparkling success

The Vogue Living Champagne Dinner held on World Champagne Day Friday 26 October has been heralded a sparkling sell-out success.

“Byron at Byron put on a magnificent Champagne Dinner which I was delighted to host on behalf of Vogue Living” said Vogue Living Publisher Nick Smith, who attended the event along with 95 guests from around the country. The Byron region was proudly represented, with guests from Byron Bay, Lennox Head, Alstonville, Bangalow, Mullumbimby and The Pocket.

“Guests were stylish and sophisticated which topped off the night. We were treated to an amazing dinner by Justin North and who’d have thought you could enjoy Champagne with all of the five courses!”

The Byron at Byron has held these special dinners for the past five years to share the beauty and versatility of Champagne. Guests dined on Scotch quail eggs with sauce grebiche, Ceviche of kingfish with finger lime and pickled radish, Plum tomatoes with saffron jelly, crab meat, crème fraiche and chive oil and Gerry’s Wagyu baby beef roulades with tiger prawns and crustacean foam. And these were just some of the canapés.

Champagnes enjoyed during the event were Ayala Brût Nature, Agrapart Terriors Blanc de Blancs, Philipponnat Royal Réserve Brût, 2000 Pol Roger Vintage Brût and Bollinger Rosé.

“The highlight for me was working with the local produce from around the Byron shire area” said Justin North. Justin’s previous ventures include Bécasse restaurant, which was regularly awarded two Chefs Hats by The Sydney Morning Herald and three stars from the Australian Gourmet Traveller Restaurant Awards. “Matching it with the incredible Champagnes and working with the support of The Byron at Byron Chefs were also highlights”.

The event was styled by acclaimed Domayne Stylist Sue Kropp, who transformed the Byron at Byron Restaurant for the dinner. Classic whites and greens created a vintage French farmhouse feel with hessian, antique lace doilies, white roses and baby’s breath, camellia and magnolia leaves, glass domes and of course ornate silver candelabras. “Justin’s food is always sophisticated yet at the same time it’s comfort food” said Sue Kropp. “So I wanted to celebrate that”.

Downloadable high res images (photos by Jeff Dawson):

Photo #1 – Elisabeth Drysdale from The Champagne Bureau with Guest Chef Justin North

Photo #2 – Nick Smith, Publisher of Vogue Living with Stylist Sue Kropp

Photo #3 – John Parche, General Manager of The Byron at Byron with Caroline Baulderstone and Mark Baulderstone from Riedel

Photo #4 – Elisabeth Drysdale from The Champagne Bureau with Marcus Ross

Photo #5 – Guest Chef Justin North with Monique Phillips