When running through the list of Australia's most eco-forward restaurants, Newrybar's Harvest undoubtedly makes the list. Located in Byron Bay's hinterland region, the beloved institution, which first opened in 2007, has been a constant pioneering force in the space of sustainable seasonal eating and sourcing produce from local producers. Having taken on many forms different forms over the years – now a restaurant, bakery, deli and garden – Harvest is upping its commitment to the planet, partnering with zero-waste chefs Matt Stone and Jo Barrett.
Joining Harvest's creative director David Moyle as executive chefs; the trio have come together to push the limits around how food is consumed and understood in Australia. A truly sustainable approach will underpin every decision the restaurant makes. Methods of preservation and fermentation will become a particular focus, as well as working closely with local producers and shifting our understanding of 'seasonality'.
So, when will you finally be able to enjoy a meal from Stone and Barret at Harvest? Thankfully, if you happen to be around Byron in the next week or so, Stone will officially jumping on board from November 1; using the first month to explore the Byron Bay hinterland region, meeting with local producers, and getting to know his new climate as he works on menu development in the Harvest kitchen. From November 23, however, Stone will officially take over the reins in the restaurant, launching a new summer menu in the process.
“This has been a really natural progression for us, and we’re excited to bring everything we’ve learnt at Future Food System to our new home in the Byron hinterlands.” says Stone. “This is the next evolution for Harvest, where sustainable thinking and pushing the boundaries of how food is connected to our planet and our community has always been a huge focus.”
As for Barrett, the Melbourne-based chef won't make the move until early 2022; when she'll join the team officially focusing on innovation and growing the community of producers.
"Our focus has long been on changing the relationship diners have with the food they eat and we have found alignment with the Harvest team on that," shares Barrett.
"To be surrounded by this unique landscape, and inspired by a whole new community is really exciting for us. The food cycle needs to change, and we’re going to be at the forefront of that change in Australia."