Checking in to the penthouse of The Beach Cabarita, we swoon at its gob-smacking views of sweeping Cabarita Beach, before a grand-finale dinner at Byron-born, Noma-trained Ben Devlin’s Pipit Restaurant. The Good Food Guide’s regional restaurant of the year is an ode to sustainable seafood and poultry, fruits and vegetables.
We particularly love the wholemeal sourdough with tasty ‘waste paste’; potato noodles with pipis, purslane and golden garlic; and passionfruit crème brûlée set inside the fruit pods. Check out the plates, too, made by neighbour-collaborators, gritCERAMICS.
The next morning, propped in our four-poster bed, we’re mesmerised by migrating humpback whales just off shore, and must drag ourselves away for breakfast at organic Farm&Co. This isn’t your average morning meal, but the fluffiest of eggs sourced straight from their chickens, scratching the rich red earth outside.
Each experience tantalises us in this manner. We stock up on just-picked lettuces, heirloom tomatoes, herbs, sweet potatoes and bunches of sunflowers cut out in the field. We’re intent on bringing some of that Tweed sunshine and goodness back home.