Paper Daisy
What they say
“We hope to give our guests a good representation of our region, by showing the diversity of produce and producers – we really aim to bring our guests the joy that our area brings to us.”
Signature Dishes
Rye noodles with sour tomato and prawn garum; paperbark-roasted blue eye fish with sugarloaf cabbage and kelp; and blue pea flower granita and custard.
What we say
Paper Daisy lives up to its Regional Restaurant of the Year title by singling out what makes its coastal surrounds so great – by coastal surrounds, we’re talking a bit further than the relaxed, luxurious environment of Halcyon House resort.
Award-winning Chef Ben Devlin relies on standout ingredients from nearby Buck’s Farm – for yuzu, chinotto and other unique citrus examples – while Boon Luck Farm offers a wealth of organic and heirloom fruits and vegetables. Meat from hard-hoofed animals is minimized, given the documented environmental damage; whole animals are ordered, with secondary cuts transformed, and leftovers turned into preserves. Squid and prawn scraps become garum, smoked fish frames flavour dashi, and fruit waste is reduced to vinegar. The wood-fired grill is a highlight here – don’t miss the local fish wrapped in paperbark with lemon myrtle, grilled and served with grilled fresh and fermented cabbage: precisely what you should be eating while on holiday by the sea.
What others say
“Ben Devlin showcases Northern Rivers produce with controlled technique and coastal lightness.” goodfood.com.au
What
Australian coastal cuisine in a suitably coastal setting