Food Places you MUST try in Byron Bay, Australia

Last week I travelled with my best friend to Byron Bay – a beachside town in New South Wales, Australia, known for it’s laid back beach & hippie culture. (Yes we purposely booked this trip over Valentines Day, as a cheeky romantic getaway for two single girls).

I’ve traveled with friends and family to Byron many times, but this was the first time I noticed HOW DELICIOUS and diverse all the food options were.

They literally have everything – vegan cafes, vegetarian restaurants, chocolaterie’s, wholefood cafes, Egyptian restaurants, fancy bars, Contemporary Australian cuisine, Indian takeaway, Asian fusion, Japanese dinner places, pizza… the list goes on.

What I was particularly amazed by was how easy it was to eat healthy. With green juices, fresh coconuts, protein balls, fresh fruit, and superfood slices, on offer all over the place, I was spoiled for choice.

Breakfast

Safya Cafe

Safya Cafe serves Egyptian inspired dishes, in a beautiful spot where the ocean breeze flows right in. We went here three times for breakfast (because I could not get over the avo/dukkah toast & dandelion latte combo), but they also do a delicious Lunch and Dinner menu.

Bayleaf Cafe

If you are here for the contemporary Australian brunch scene, head to Bayleaf. Offering all-day brekkie options like house-made bircher, corn fritter stacks, and dill/salmon eggs, it’s a brunch spot you just can’t miss.

Lunch/Dinner

Balcony Bar & Oyster Co

$1.50 oyster specials, daily sunset happy hour, live music, and $12 Espresso Martini’s – you can’t say no. Obviously we went for the oyster deal and then finished the night with an abundance of cocktails, a King Crab Salad and Lamb/Beef Pappardelle.

The Mez Club

We booked this for the night of Valentine’s day and readied ourselves for a Mediterranean feast. O went all out and ordered the Share Mezze Platter (for herself..), which hosted kofte balls, hummus, pita bread, oven-roasted tomatoes, falafels and more. I went for two dishes; stuffed bell peppers (with basmati rice/whipped fetta/dukkah) and the lamb kofte balls. Safe to say both were delightful.

Dessert

Byron is known for organic/wholefood food spots that do mouth-watering raw treats like vegan/GF strawberry cream and caramel donuts. Check out Combi and Fundies Wholefood Cafe if that’s your thing.

However, if I’m having dessert I’m going to treat myself and go all out. Hands down the best ice cream shop I’ve ever been to is In The Pink.

They are constantly introducing eclectic flavours like strawberry chocolate fudge, Nutella caramel, Gingerbread, and Orange Sorbet. On the last night I treated myself to a double scoop of chocolate fudge and Nutella caramel, and I have absolutely no regrets.

xx

P.s. if chocolate is your thing – be sure to check out Love Byron Bay – Crêperie & Chocolate Boutique.

Attempting to make Raw Vegan ‘Cheese’ Cakes..

I’m not a vegan, but I’ve recently been very interested in the lifestyle. A diet a find particularly interesting is raw veganism.

Yep that’s no animal products, by-products, and nothing can be cooked. Check out YouTuber Kate Flower’s who follows the raw vegan diet, and provides lots of insight into the lifestyle.

I decided to challenge myself to creating a raw vegan ‘cheese’ cake recipe. I took inspiration from Choosing Chia‘s recipe and The Loopy Whisk’s post, to guide me and make sure they weren’t a complete flop..

What’s important in this recipe is the fruit!!! Add more berries to the topping for more flavour.

You will need:

  • 1/2 cup cashews
  • 1/3 cup medjool dates
  • 3/4 cup white quinoa
  • Slice of lemon
  • 1 teaspoon coconut oil
  • 6 heaped teaspoons coconut yogurt 
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract
  • Half tablespoon maple syrup
  • blueberries for topping
  • raspberries for topping

Method
Base

  1. Soak medjool dates in boiling water for 15 minutes
  2. Line cupcake tray with casings
  3. Drain medjool dates
  4. Put medjool dates and cashews in blender and blend until a paste forms.
  5. Press paste into bottom of cupcake casings and put in fridge

‘Cheese’ Cake

  1. Blend white quinoa, juice of the lemon, coconut oil, yogurt, coconut milk milk until smooth and creamy
  2. Empty mix into a bowl
  3. Mix in vanilla extract (more can be added depending on desired taste)
  4. Pour mixture into cupcake casings on top of base.
  5. Place raspberries and blueberries on top of cakes
  6. Place in freezer for 4 hours

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