The far north coast of NSW is often referred to as God’s country — and for good reason! The lush, fertile, tropical landscapes, heavenly beaches, great surf, and volcanic soil all enable incredible produce to grow.
It’s also where you’ll find some of the best seafood in the world, and taking advantage of this fact is Pipit Restaurant. Located in the small coastal town of Pottsville — just north of Byron Bay — Pipit is a red-meat-free eatery, focusing on sustainably-caught seafood and poultry. Aside from Head Chef and owner, Ben Devlin, the star of the open-plan kitchen is the central charcoal grill, upon which everything is cooked. The style of the restaurant is open and minimalist, allowing the delicious food to do all the talking.
Just down the road, in another of the north coast’s lovely coastal towns, is Osteria Casuarina. An Italian-inspired eatery, Osteria Casuarina has its own charcoal grill where weekly Sunday roasts are cooked. Make sure you head there to sample Head Chef Matt Kemp’s succulent porchetta — an Italian-style, free-range, slow-roasted pig — stuffed with a variety of herbs, spices and lashings of fennel.
The porchetta is then served with a range of tasty salads and condiments, such as Italian-roasted potatoes with garlic and herbs, and a salad of citrus fruits, shaved fennel & watercress with witlof, dill & roasted almonds. There’s plenty of space at Osteria Casuarina, which is part eatery, bakery, herb garden and event space. There’s both indoor and outdoor seating, and a kids’ play area.
