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There’s magic scenery, lush growing environment, enchanting sunsets, an array of dining experiences and of course, the ‘relaxed vibe’ in Byron Bay.
But one of the main reasons for hosting a tour to this darling destination for food-focused travelers is that there’s a special local who is a master at passing on her culinary knowledge living in the shire of Byron and we exclusively get to spend a day cooking with her.
The teacher is a much loved TV personality and best selling cook-book writer Belinda Jeffery. The venue is a 120-year old village hall that is lovingly decked out with everything we need for a day of cooking, laughing and learning… plus intermittent eating around the beautifully laid table too. This is a country experience in Federal, a picturesque village in the Byron Bay Hinterland that will remain in minds and hearts for years to come.
In this part of Australia, the next destination is pleasingly never far away. We’ll travel along roads lined with lush vegetation, views of rolling hills, volcanic outcrops and beaches galore.
Our recommended accommodation has divinely styled rooms and apartments. We’ll be departing from and returning to the palm-filled property each day and at some point, a swim in the circular pool is not obligatory, but certainly suggested!
Want an opportunity to learn about fresh food first-hand? If so, this is the ultimate, being led around acres of tropical garden, touching, smelling and tasting rare exotic fruits, ripe and ready in-season.
This tour is full of excitement with visits to primary producers growing food that we could rarely or never get to see on a farm in WA. Walk through regenerated rainforest, home to 27 botanicals you can smell and taste that are used in a very special distillery. Visit a coffee plantation, wander amongst trees laden with ripe coffee cherries to harvest. Cook with the wonderful Belinda Jeffrey in a small hands-on, all-day class of just 8 participants, just for our group.
Our experiences are just for us and doors are opened that otherwise would be inaccessible to solo travellers. North East New South Wales is a rich food bowl with a warm climate and great soil. Would you like to taste the best it has to offer? Click this link to read the full itinerary.
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TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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