As demand for sustainability soars, eco-conscious eaters are insisting on zero-kilometre cuisine. A robust NSW paddock-to-plate movement has sprung up to meet demand, with a slew of farm-fresh venues serving locally sourced food.
From Byron to Broke and everywhere in-between, we’re covering the best paddock-to-plate experiences in NSW.
Three Blue Ducks (The Farm Byron Bay)
A co-operative of sustainable micro-businesses, The Farm encapsulates Byron’s eco-conscious ethos. This verdant organic farmland boasts a baker, ice creamery, grocery shop, and restaurant. Each boutique sources on-site ingredients to create their tasty artisanal delights.
‘The Ducks’ is a paddock-to-plate powerhouse, serving farm-fresh produce plucked straight from the fields. Feast on organic veggies and locally reared meats on an open-air terrace with Mount Warning views.
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Harvest Newrybar
Food enthusiasts flock to Newrybar, a tiny town just south of Bangalow. The epicurean attraction is Harvest, where chefs prepare dishes from fresh local ingredients. Pair your meal with an award-winning local drop from their expansive wine list.
Anything the team can’t source on-site comes from Byron Hinterland farmers. What’s more, the on-site deli supplies produce to many of the region’s top restaurants.
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Paper Daisy
Overlooking Cabarita Beach, Paper Daisy is a landmark venue on Tweed’s competitive culinary scene. The quirky, farm-to-table restaurant operates inside Halcyon House, one of Australia’s most sought-after boutique hotels.
Award-winning executive chef Ben Devlin has led the kitchen team since 2014, earning two chef hats. ‘Sophisticated simplicity’ defines his innovative culinary approach. Locally sourced ingredients ensure optimal freshness with every bite.
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Charred
Orange is an up-and-comer on the NSW paddock-to-plate scene, and this gourmet establishment is leading the charge. Charred does a delicious set tasting menu with each course cooked in their custom-commissioned wood-fired oven.
The seasonal menu spans home-style delights like potato gnocchi with fire-roasted pumpkin puree. It won an AGFG award in 2020, so you know it will be good.
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Margan Wines and Restaurant
Over in Broke, a small Hunter Valley town, Margan does fantastic fare to accompany its sublime cool-climate wines. The farm-to-fork stalwart has been cooking local ingredients since 2007, serving seasonal European-style meals in an elegant vineyard-facing venue.
Estate-grown and locally sourced produce comprise the degustation menu. What’s more, there’s a garden-inspired option for plant-based diners. It’s a destination restaurant that’s won countless awards, including a coveted chef’s hat.
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Zin House
Mudgee hotspot Zin House does rustic Australian dishes in its highly-lauded five-course tasting menu. The brainchild of chef Kim Currie, the menu showcases seasonal produce from the in-house garden or local Mudgee producers.
Wine pairings come courtesy of Lowe vineyards, an adjacent bio-dynamic winery run by Kim’s husband, David.
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Pipeclay Pumphouse
Another magnificent Mudgee option, Pipeclay Pumphouse pays homage to its rich agricultural history. The paddock-to-plate restaurant uses home-grown (or local) produce in its six-course set menu. Expect dishes like salmon tartare with paprika and spiced lamb backstrap.
Spring for the wine pairing to wash down the goodness with smooth Robert Stein drops.
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Experience NSW Paddock-to-Plate Dining With Kiff & Culture
Ready to bite into some sustainable farm-to-table treats?
Then join us on an epicurean adventure of Byron Bay & the Tweed Valley. We visit some of its best artisanal food and booze-makers in one decadent afternoon.
