Gold Coast Magazine

Discover the new Autumn menu at The Byron at Byron Resort and Spa

Hot Chocolate Snickers Pudding[/caption] New additions to the dessert menu include a warming hot chocolate snickers pudding with peanut praline, fudge, peanut butter and chocolate ice cream; and a coconut milk and vanilla rice pudding with poached quince, rhubarb & strawberries, candied ginger and vanilla gelato. Matthew Kemp has become one of Australia’s most recognised and respected chefs, with a passion for food and cooking that started early, it proved to be in his blood. Michelin trained and originally from the UK, Kemp now calls Pottsville in the Northern Rivers region of Australia his home. Kemp has fronted internationally recognised restaurants such as The Square in London and Banc in Sydney, before opening his own restaurant, Restaurant Balzac in Sydney’s Eastern Suburbs in 2000 to much critical acclaim. Matthew’s philosophy is to simply provide fresh, seasonal, quality, affordable food that offers something for everyone. Resort Relaunch | The Byron at Byron Resort & Spa Resort Relaunch | The Byron at Byron Resort & Spa]]>

Gold Coast Magazine
Gold Coast Magazine

Our in-house team and affiliates bringing you the latest in Culture, Lifestyle and Entertainment from around the globe and the great stories of the Gold Coast

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