Follow the fig tree-lined Old Pacific Highway in the verdant countryside just beyond the beaches of Byron Bay, and arrive at the village of Newrybar. Here, in this corner of the Northern Rivers, you’ll find a beloved dining destination that draws food lovers from across the country.
For 14 years, Harvest has lured road-trippers away from the beach and into the hinterland with its local-centric menu showcasing the region’s plentiful produce. Now the breezy venue, with adjoining deli and bakery, is coming of age.
Last year celebrated chef David Moyle joined as creative director and now, in another coup for the region, he has recently welcomed acclaimed creative culinary partners and zero-waste chefs Matt Stone and Jo Barrett to the team. Together, the three renowned food innovators plan to combine their talents to further support local producers, collaborate with the community and focus on sustainability.
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“It’s always been the goal at Harvest to create a space for and ways of working with our community – creating a platform for them to do their thing, and all work towards a greater aspiration to do better,” says Moyle.
The trio will announce a series of tasty new projects, beginning with its Harvest Christmas box – a project to champion neighbouring growers and producers. Then there’s the new summer menu that Stone is focused on.
“Summer is going to be an extremely exciting time at Harvest,” Stone says. “We’re working on lots of new dishes and ways of cooking. I’ve spent the past few weeks meeting with local producers, from sustainable seafood producers to growers like John Picone of Picone Exotic Fruits – where I tried fruits I’d never even heard of before.
“I’ve tasted some of the best fruits and vegetables I’ve ever had. I can’t wait to get them on the menu and have Harvest become a way for people to really connect with producers, understanding how food and community can work together.”
As travellers return to the region, with an appetite for new food adventures along this scenic stretch of Northern New South Wales, Moyle looks forward to sharing Harvest’s exciting new iteration.
“It’s important to us that while you can always come and have an incredible meal at Harvest, we remain more than a restaurant,” says Moyle. “The precinct is thriving, and a fun place to visit whether you’re picking up a morning coffee and loaf of sourdough from the bakery, spending time in the garden or sitting down for a meal in the restaurant.”
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