Head down to Jordy’s ASAP.
Head down to Jordy’s ASAP.
Taking a roadtrip just to visit a restaurant is a thing we absolutely used to take for granted and something we’re absolutely going to do more of from now on. Especially if said restaurant is just a short drive away but promises to be a dining experience you’ll want to have again.
The restaurant we’re here to discuss is Jordy’s in Casuarina and it’s by a few people (the creators of Tucker Casuarina) who absolutely know what’s what when it comes to creating a place that offers both a stunning setting and exceptional eats.
The space itself is laidback and beautifully put together with choices of outdoor seating within the thriving precinct of The Commons, or at the tiled bar overlooking the chefs making magic.
The menu is packed with fresh, comfort-style food and absolutely everything is sourced from the surrounding Northern Rivers area, Tweed Heads to Byron Bay so you know it’s of the highest quality. Suppliers are listed on the menu so you can see exactly where your dinner came from and send up a little thank you as you bite into each tasty morsel.
And tasty morsels they are Gold Coasters. To start, you’ll want to go with the Pork, Peppers and Pickles which is indeed a plate filled with ’Nduja, Mortadella, Piccante and Finocchiona Salumi w/ith Pecorino, Bocconcini, hot peppers, gherkins and pickled shallots. Sounds like heaven in your mouth, does it not?
There are also treats like warm, marinated olives and toasted focaccia with organic olive oil and balsamic vinegar to go along with it. The flavour combinations are unique and very special and honestly, our surrounding areas are absolute world-class when it comes to produce.
Sourdough pizzas are the main event and they are the type of pillowy, flavour-packed goodness that will render all other pizzas null and void.
The Byron Bay comes with Heirloom Tomatoes, Cashew Cheese, Artichokes, Kalamata Olives and Hemp Seed Parmesan, while the Billinudgel will see you chomping on Piccante Salumi, ’Nduja, Ricotta, Red Onion, Pickled Jalapeños, Honey and Thyme. Have you ever heard of such mouth-watering goodies? We think not.
Of course there are plenty of varieties to choose from and you’ll need to go back a few times to try them all. Which won’t be a problem.
For dessert you’ll want to try the Torte Caprese and Dulce de Leche Cream and maybe some gelato from Mermaid Beach favourites Heven-yah.
To drink, there are tinnies from both local and Australia-wide brewers and a range of white and red wines, a few Pet Nats and of course, bubbles to choose from. All Australia’s finest.
In summary, if there is one place you absolutely want to jump in the car for, it should be Jordy’s. Fresh, locally sourced produce is our absolute favourite thing and we absolutely adore venues who champion it too.
Try it for yourself, you’re gonna love it.
LOCATION: The Commons, 480 Casuarina Way, Casuarina
HOURS: Wednesday to Sunday 5pm to 10pm
Words by Kirra Smith. Photos supplied.
Scenic drives, exceptional dishes.
Every January, the Australian Good Food Guide (AGFG) bestows its much-anticipated Chef Hat Awards, aka the foodie holy grail. For hardcore dining devotees, it’s a bit like Christmas morning, only with better smells and no awkward socks. Think of this as our cheat sheet for working your way, hungry-caterpillar style, around the most esteemed and decorated local destinations.
Our Northern Rivers neighbours are doing their thing, but this year we’re also adding South East QLD country into the mix – because why limit your appetite?
Whether it’s hinterland hideaways or mountain-top marvels, these spots all earned a Chef Hat score of 13 or above, making them prime candidates for your next road trip. Here are 16 of this year’s most road trip-worthy restaurants:
Founded by former Paper Daisy chef, Pipit owner Ben Devlin (alongside his wife Yen Trinh) is no stranger to the art of crafting exquisite eats – nor has he pulled any punches when it comes to his first solo venture. And AGFG clearly agrees, with Pottsville’s Coronation Avenue darling taking out the coveted top spot among this year’s most noteworthy Northern Rivers Hat recipients. They stand as the highest-ranked NSW regional restaurant outside of Sydney.
Pipit’s superb score of 16/20 propels them to pole position on our day trip priority list and also, according to the AGFG, ‘ worth a detour’ designation.
Set aside a few hours and treat yourself to the revelatory set menu dining experience, a curated sequence of flavours, textures and ideas spanning over several hours, one which Ben likens to ‘a day trip around the Northern Rivers’ in and of itself.
Where: 8 Coronation Avenue, Pottsville
Byron Bay institution, Raes on Wategos scored an impressive 15/20. Headed by Executive Chef Jason Saxby, the restaurant serves modern Australian cuisine with a Mediterranean influence deemed ‘Quite Out of the Ordinary’ by AGFG – we wholeheartedly agree.
The chic boutique retreat, an icon set amongst Byron’s idyllic beaches, delivers a fine-dining experience in its Dining Room, headed by Executive Chef Jason Saxby. A culinary showcase of the region, curated with Mediterranean influences, the menu offers Caviar service, 3-course à la carte and Tasting Menu options.
A word of warning, though – after tasting dishes like Lamb Blackstrap in black garlic, lamb fat & anchovy salsa, Glazed Northern Rivers Duck, and the MacAffogato dessert, a coconut and roast macadamia sorbet topped with macadamia crumb, Brookie’s Mac liqueur and espresso, you might want to move in.
Where: 6 – 8 Marine Parade, Byron Bay
Murwillumbah’s aptly named Tweed River House, perched just a stone’s throw from its banks, also scored a hat – earning a rating of 14 for its gastronomic bistro and bar experience. Shout out to master chef Dayron Perugorria.
The venue, housed in a spruced-up, century-old colonial-style mansion, offers a panoramic river view, wraparound verandas, and elevated eats to match.
The luxurious and immaculately appointed interiors alone make it worth filling your tank. Still, decadent dishes like Lobster agnolotti with vin jaune and wild vanilla sauce, Beef tartare with brioche and crème fraîche and the Peach dessert made with poached peach, almond dacquoise, peach mousse and almond praline certainly sweeten the deal.
Where: 131 River St, South Murwillumbah
Another noshery deemed one of the best in the Northern Rivers Restaurant category is Murwillumbah’s Bistro Livi, scoring the prestigious hat with a total of 14.
A short 30km trek from Cooly and one of the fresher faces among its culinary cohort – if you’re yet to be acquainted with Livi, it’s an easy one to tick off the list when you’re looking for a low effort adventure snap you out of the Sunday lazies (or scaries).
Tucked within the arts precinct of the tight-knit Murbah community, the European-inspired venue radiates romance with rustic textures and an inviting, intimate ambience, while Spanish influences inform the menu. It’s certainly not just the AGFG critics that this regional gem has succeeded in winning over… #swoon.
Where: 1A 1-3 Brisbane St, Murwillumbah
This Possum Creek gem scored 13, shocking absolutely no one who’s ever eaten there. Set in a literal old-school setting (the former O’Possum Creek Public School), it pairs Southern European flavours with Byron hinterland charm.
Soak up garden views through airy white windows as you dive into fresh oysters or Burrata with Tuscan tomato salsa, breadcrumbs and basil oil. For mains, expect delights such as Black Angus brisket ragú with horseradish gremolata and Parmigiano Reggiano, and Australian bay lobster with chilli, garlic, confit cherry tomatoes, zucchini and crustacean bisque.
Rustic, refined, and ridiculously good, this is one lesson in good taste you won’t want to skip.
Where: 471 Friday Hut Road, Possum Creek
If long, lazy farm lunches are your vibe, Frida’s Field is a must. Set on 120 dreamy acres just outside Bangalow, this paddock-to-plate gem dishes up a seasonal feast that scored 13/20. Award-winning chef Alastair Waddell lets Northern Rivers produce shine with a modern Australian menu that changes every six weeks – think wood-fired meats, farm-fresh veggies and big, bold flavours.
With only three long lunches a week (Friday to Sunday), this is a slow-food experience in every sense – one sitting per service, plenty of time to sip, savour, and soak up the Byron hinterland views. Whether you go omnivore or veg, you’re in for a next-level spread that might just ruin you for regular dining forever.
Where: 76 Booyong Road, Nashua
Capitalizing on Carool’s sweeping valley views, Potager – A Kitchen Garden has long been a favourite destination among locals and discerning visitors. The charming nosher is also somewhat of a teacher’s pet, earning a score of 13 for its Modern Australian style eats in this year’s Chef Hat Awards – along with a near-perfect 4.8 score on Google, might we add… and honestly, we’re not sure which is harder to pull off.
Set on a small 10-acre farm, the seasonal menu is informed by locally sourced produce, much of which is grown on the property. Dishes like the heirloom tomato with Byron Bay mozzarella are a testament to the community-minded culinary experience, while the fish stew with focaccia and zeta’s coffee and dark chocolate mousse gets a mention, because #yum
Where: 502 Carool Rd, Carool
Byron Bay’s Dorsia has quietly earned itself a well-deserved nod with a solid 13, cementing its place as one of the region’s most exciting dining destinations. Sitting along Jonson Street, this intimate, mood-driven restaurant delivers a polished yet approachable take on modern fine dining – the kind that feels special, but never stuffy.
Guests can choose between a thoughtfully curated two-course or three-course menu, dive all in with the chef’s tasting menu, or kick things off with elegant snacks and a luxe caviar experience. Early standouts include the pillowy Parker roll with Noosa black garlic and the indulgent dry-aged duck cigar. Mains deliver more exquisite dishes like Murray cod paired with pickled green mango and coconut, or the show-stopping Cape Grim sirloin with burnt carrot and puffed grains. Dessert is a must, with Valrhona dark chocolate and malted milk that leaves you wanting to order round two.
Where: 109 Jonson Street, Byron Bay
Halcyon House’s beloved Paper Daisy, of course, also earned itself a nod, with an honourable 13. The esteemed and elegant eatery, sitting pretty against Cabarita Beach’s stunning shores, is not just reserved for sandy-footed in-house guests.
We’re all invited to see what the fuss is about, courtesy of the bar, open from 3pm, or for dinner. Led by Andrew Milford, the kitchen shoots for ‘sophisticated simplicity’, where you can expect to delight in inventive and delectable dishes like Spanish anchovies and gremolata on toast with guindillas and coconut-crumbed king prawns, green mango and herb salad alongside an award-winning wine menu.
We’d recommend packing your appetite (and your towel, because, y’know, Caba #phwoar).
Where: 21 Cypress Cres, Cabarita Beach
Brunswick Heads’ River – Wild at Heart has quickly carved out a name for itself after opening less than a year ago. Sitting pretty on Mullumbimby Street, this intimate dining destination is a creation by Scottish-born chef and former welder (yes, really) Michael Lee, serving small plates that change and adapt to what’s growing and what’s caught.
Standout starters include the Lismore wild shot venison tataki made with Blueberry Fields ponzu, radish, charred and crispy shallots and the bay lobster with smoked garlic, lobster coral butter and lemon. For the main, the soltera rum-glazed smoked corn short rib and the local line-caught market fish. Finish with Piña colada made with soltera rum, sumac caramel and coconut aquafaba and you may call it the best meal of your life.
Where: 2/26 Mullumbimbi Street, Brunswick Heads
For a long, leisurely meal in a ridiculously scenic spot, Shelter is the move. With a score of 13, an award-winning wine list, and bi-fold windows framing 7 Mile Beach, it’s got everything going for it – top-tier food, service, and views.
From sunrise to sunset, they’re serving up seasonal, sustainable, and ethically sourced goodness. Kick off your morning with green chilli scrambled eggs with avocado and roti, or swing by later for gems like local sashimi with watermelon verjus, gochugaru salt, grapes and finger lime, followed by their daily beef cut with chilli crunch, katsuobushi cream, black sesame. Don’t leave without trying the beetroot mousse with lavender, pine nuts and almond panna cotta rhubarb consommé. Trust us.
Where: 41 Pacific Parade, Lennox Head
Perched on Byron Bay’s Jonson Lane, Bar Heather transports its diners to the charm of Paris or New York – at least that’s what it feels like. They lead with an exquisite selection of natural wine, followed by an equally impressive menu, so clearly designed to torture and tantalize you into returning time and time again. It’s no surprise that they, too, were awarded a 13/20.
You must try their snapper with tomato cream and cucumber and the lamb skewer with roasted chilli and roti. And, of course, no trip to Bar Heather is complete without sampling a selection from their wine list. Don’t mind if we do.
Where: 139 Jonson Lane, Byron Bay
High on a mountain, with clouds drifting past your table and the Great Dividing Range as your backdrop, The Peak is where Modern Australian cuisine meets luxury without fuss. AGFG scored it 15/20, enough to make this Scenic Rim gem a must-visit.
The tasting menu is a culinary journey across Australia: cured kangaroo, dry-aged duck, Kangaroo Island marron and more, all paired with wines that could start their own conversation. With comfy furnishings, an open stone fireplace and an outdoor terrace that’s practically begging for a lingering lunch, The Peak turns a meal into a full-on experience.
Road trips are better with views like this, and food this ambitious.
Where: 1 Wilkinson Road, Maryvale
At Homage, the clue really is in the name. This refined paddock-to-plate powerhouse at Spicers Hidden Vale celebrates the farmers, producers and fertile lands of the Darling Downs and Lockyer Valley with flair.
Scoring a solid 14/20 from AGFG, Homage is officially ‘worth a detour’ and then some. The menu champions local ingredients with dishes that feel both elegant and deeply connected to place, whether that’s Murray cod with finger lime and macadamia cream, pork belly with Kalbar carrot and nduja or heritage rooster elevated into something truly special.
It’s fine dining with heart, where every plate tells a story and every ingredient earns its spot.
Where: Spicers Hidden Vale, 617 Grandchester–Mt Mort Road, Grandchester
Boonah’s Blume is a restaurant that feels like it’s been quietly waiting for you. Inspired by the town’s original name, Blumbergville, this 14/20 AGFG-hatted spot focuses on the principle of ‘time and place’. Only the freshest local ingredients make it to the table.
The ever-evolving set menu is packed with clever touches: rainbow trout with finger lime, Brisbane Valley quail with fig leaf and exotic pepper, or sweet cheese ice cream with apricot and almond praline. Every course reflects the region, the season, and the care of the people behind it.
Where: 5 Church Street, Boonah
In the heart of the Gold Coast Hinterland, The Paddock is a spacious, sunlit spot celebrating simple, honest food. AGFG awarded it 13/20 for its unpretentious approach to paddock-to-plate dining.
Floor-to-ceiling glass doors frame sweeping Hinterland views while the menu champions local produce, from roast duck with spiced carrot purée to fire-grilled vegetables and Wagyu rump cap. Cooking over an open flame, the dishes are rustic yet refined, the kind that make a long drive feel completely worth it.
If you’re chasing fresh air, great food and a true Hinterland vibe, The Paddock delivers in spades.
Where: 422 Binna Burra Road, Beechmont
Words by Chelsea Ipsen and Belinda Symons
