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Kingscliff Local Cuisine Trail

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Delicious fruits from the Kingscliff food trail

Fresh is best. Organic is better. Local tops it all.

We are delighted to introduce you to some of Kingscliff’s local organic growers and producers who provide the freshest ingredients for your meal at Season restaurant, located at Peppers Salt Resort & Spa in Salt Village.

This volcanic region in Northern New South Wales has some of the most fertile soil in the world. This provides perfect growing conditions for passionfruit from Dungay, sweet potato from Cudgen, lettuce from Tyalgum, cucumber and eggplant from Bangalow, berries from Stokers Siding and Burringbar and zucchini from Terranora Hills. All of Season’s herbs and micro herbs come from local growers in the Mooball and Billinudgell area.

Season’s produce is sourced by the Tweed Fruit Exchange, run by Paul Pouloudis who is a third generation fruit and vegetable purveyor. Tweed Fruit Exchange was established in Murwillumbah in 1939 by Paul’s great grandfather and great uncle who have passed on a lifetime of knowledge of the region and its produce. With this local knowledge and passion for the region from the Pouloudis family, guests are assured of the best and freshest local produce.

The finger limes, Davidson plums, kaffir limes, yuzu and various bush tucker items used by Season originate from Chillingham farmer Gerard “Buch” Buchanan. His finger limes are native to this region and Buch also grows yuzu which is a Japanese citrus with mellow zesty flavours.

As well as being great produce growing country, much of the Tweed Valley and Byron areas are traditional cattle and grazing regions. Through Salt’s local networks, Season has fortunately been able to source some of the world’s best livestock produce before it is sent to Asia and the three-hat restaurants in Sydney. Favourites include world renowned Bangalow sweet pork, processed by local butcher Jack Sprats. Hailing from quaint Bangalow, this pork is hormone free with a perfect marble to keep the pork moist and tender.

Nearly all of the beef used is from the Oakley Ranch in Casino who supply some of the best steaks you will ever have the privilege of eating. The rib fillet has been dry aged by Paul Newson, butcher and owner of Jack Sprats who moved to the Tweed Valley for a sea change having supplied some of Sydney’s top rated restaurants.

The chicken used by Season hails from Alstonville and are free range, hormone-free and antibiotic free. Alstonville is just a 40 minute drive from Salt where the chickens are raised the way nature intended it.

Local cheeses are selected from Tamborine Mountain cheese-maker Witches’ Chase. This award winning cheese maker uses vegetarian rennet, local Tamborine Mountain jersey cow milk and local goats milk - all preservative-free.

 
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