Byron Bay’s Harvest Newrybar welcomes Alastair Waddell
Since moving from Scotland to Australia in 2008, Waddell has worked at the two-hatted Bistro Guillaume in Melbourne, Qualia on Hamilton Island, and most recently at Southern Ocean Lodge on Kangaroo Island.
Bringing his passion for sustainable practices and local seasonal produce, Waddell will develop new dishes for the restaurant and create menus for wedding and events.
Recently, he has been discovering the Byron Hinterland through weekly outings foraging with in-house wild food researcher Peter Hardwick. Each Wednesday, the duo will present an experimental degustation menu at the Wild Harvest Sessions and the most-loved dishes will make it on the restaurant’s seasonal menu.
Waddell said he is also looking forward to working alongside Harvest’s permaculturists Rachel Rouse and Janene Price, and making the most of Harvest’s sprawling gardens.
“Passion lies in utilising the food from the land around us, from local farms and foraged items to our own garden,” he said.
“Building a close relationship with Peter Hardwick is helping me to unlock flavours from native ingredients and enhance dishes with the use of his unique ferments. I always look to extract the purest flavour from produce and serve it in a way that does the product justice.”
Examples of Waddell’s dishes include: kangaroo tartare, Picone capers, fingerlime, macadamia, pandanus vinaigrette; roast cuttlefish & charred kelp broth, sea succulents; suckling pig, native tamarind, beer & mustard; and riberry parfait, last season’s riberry wine, macadamia & kelp praline.