Tag Archives: Gavin Hughes


Byron Indigenous Food Weekend with The Jaaning Tree

Byron Indigenous Food Weekend with The Jaaning Tree

The Byron at Byron Resort and Spa is very proud to host The Jaaning Tree for an Indigenous Food Weekend July 19 – 21.

Clayton Donovan, owner and Chef at the Jaaning Tree in Nambucca Heads on the NSW North Coast is the current darling of the food world. With a Chefs’ Hat and his own television show The Jaaning Tree airing this year, his effusive charm and passion for native foods has won admirers the world over.

“We are a bit behind here” said Clayton. “Other countries celebrate their native foods but in Australia people don’t understand the abundant food that’s all around them. We need to get the ball rolling and bring native foods into mainstream cooking”.

According to Clayton, the recent growth of the food miles movement has seen an increase in the appreciation for native bush foods. However it was not long ago that more of our bush foods were being exported than consumed domestically. “There is a huge range, from a desert truffle to lemon aspen and quandong, wild carrots, lilli pillis, geebungs, wild raspberries and appleberries. My aunty took me out when I was four or five and introduced me to bush foods”.

After completing his training Clayton worked at Watermark in Balmoral Beach and at Aria before travelling to work in England’s finest hotels and restaurants. He now blends indigenous ingredients with Asian themes to produce unforgettable dishes such as citrus cured crocodile and hot smoked kangaroo in lemon myrtle. “We still sell more kangaroo than beef” said Clayton.

“Jaaning Tree is an experiment. It’s my man cave. I named the restaurant after the black wattle tree whose sap is used as a bush lolly. When I got in trouble as a kid that’s where I used to hide, the Jaaning Tree. In there I created a lot of stuff in my head. And that’s what my restaurant is, a place where I can develop ideas.

“I’m looking forward to working with Gavin Hughes at The Byron at Byron. He’s really funny and apparently he’s going to wear his kilt. He’s proud of his heritage also”.

The weekend will feature a Rainforest Bush Foods Walk and Talk, a cooking demonstration and a Celebratory Indigenous Dinner. Weekend package $801 for one person, $995 for two people or $1299 for three people, including:
– Two nights’ accommodation in a Superior Suite
– Breakfast and yoga daily
– Rainforest Bush Foods Walk and Talk
– Cooking demonstration
– Tickets to the Celebratory Indigenous Dinner

For bookings please contact 1300 554362 or reservations@thebyronatbyron.com.au


Celebratory Indigenous Dinner Menu

Salumi Roosciutto with cauliflower and quandong
Citrus cured crocodile with wasabi crème fraîche, pickled ginger and coconut
Cheese and macadamia nut beignets with apple and Jaaning tree aniseed myrtle onion relish

Cartouche of market fish fillet with Warrigal greens dressed with Brookfarm lime and chill macadamia nut oil with Israeli couscous and finger lime

Lemon myrtle smoked kangaroo loin with beetroot, carrots, caramelised pear, Brookfarm macadamia nut oil and a chocolate jus

Davidson plum, rhubarb and custard with Brookfarm lemon myrtle oil


Farmers market to table dinners in Byron

Official Ambassador of the Byron Farmers Market and Head Chef at The Byron at Byron Resort and Spa Gavin Hughes has commenced a Market to Table Dinner to celebrate local produce and its creators.

Head Chef of The Byron at Byron, Gavin Hughes

Every Thursday morning, rain hail or shine, Gavin takes guests from the multi award winning resort to the Byron Farmers Market. Whilst Gavin shops guests meet the food producers, tasting and learning about our local foods. Upon Gavin’s return from the market a $49 two course dinner menu is created for that evening.

“We are just loving these Thursday dinners” said the passionate Scot. “There’s nothing more satisfying than spontaneously creating a menu from the best of what you have. We have been receiving such positive feedback and it’s a real joy because the dinner belongs to the producers as well as our team here at the Byron at Byron”.

Hughes gets a feel for the produce coming up by talking with the growers each week. “So when new produce appears, like organic sprouts or exotic fruits, I feel like babies are being born, I feel kind of proud” he said. “It’s a buzz”.

The Byron at Byron Market to Table Dinners feature produce such as John Picone’s black figs, Salumi Australia foods, Matthew Jamieson’s pork, Nimbin cheeses, Donna Harper and Bangalow mushrooms, Imogen’s Farm Limoncello and much more.

Market to Table 2 course dinner $49.
Every Thursday at The Byron at Byron Resort and Spa.

The Byron at Byron is open to the public for breakfast, lunch and dinner daily. They also offer a fabulous Happy Hour Sunday to Thursday from 4:30 – 6:00pm.

Bookings 02 6639 2111


Downloadable high resolution images:

Photo 1 – Gavin Hughes, Head Chef at The Byron at Byron Resort and Spa
Photo 2 – Farmers market to resort table

Natalie Gruzlewski awards Top Chef

The Byron Farmers Market celebrated its 10th birthday today, December 6. Ambassador for Year of the Farmer Natalie Gruzlewski, who was positively glowing with her pregnancy, was on hand to acknowledge the special people who contribute to the food industry in the Northern Rivers region.

The Byron at Byron Resort and Spa’s Head Chef Gavin Hughes was particularly acknowledged, becoming an official “Ambassador” for the Byron Farmers Market, along with Belinda Jeffrey. Hughes has long been an advocate of the Byron region’s local produce and takes resort guests on weekly tours of the Farmers Market, introducing them to the people behind the produce.

“I’ve been going to the Farmers Market every week for the past eight years” said Gavin Hughes. “A lot of the growers have evolved in terms of having more varieties. Like Donna Harper, who started selling just one type of mushroom, and Coopers Shoot Tomatoes, who now sell so many varieties including heirloom. I feel like I have grown with these people. The markets seem to get busier every year. But all the people that sell there are still the farmers themselves. It’s very authentic, very real.

“They are such a tight knit group of people. There is a deep sense of loyalty and I feel a part of that in a way now, which is really special”.

Natalie Gruzlewski is enjoying a break at the Byron at Byron Resort and Spa whilst she is in the region.


Downloadable high resolution images:

Photo 1 – Natalie Gruzlewski with Gavin Hughes at the Byron Farmers Market 10th Birthday Celebration December 6
Photo 2 – Gavin Hughes, Byron Farmers Market Ambassador