NOTHING FISHY: Byron Beach Cafe executive chef, Paul Wrightson and owner, Ben Kirkwood. The cafe is participating in Give a Fork!
NOTHING FISHY: Byron Beach Cafe executive chef, Paul Wrightson and owner, Ben Kirkwood. The cafe is participating in Give a Fork! MEGAN KINNINMENT

Cafe does give a fork about sustainable and local foods

MAKING sustainable food choices can be delicious as well as ethical, judging by the Byron Beach Cafe menu.

The cafe is participating in Sustainable Table's Give A Fork! campaign to raise awareness and funds for the environmental not-for-profit organisation.

Dishes served include ingredients locally and sustainably sourced such as hand-made ravioli filled with Evans Head field mushrooms and Nimbin Valley Dairy goat cheese and pan-fried fillets of Yamba flat-tail mullet with Mullumbimby herb crust; Lismore capsicum peperonata; and Kingscliff sweet potato crisps.

The Give a Fork! menu available October 7-14.

"Give A Fork! is a fantastic initiative to help people think differently about how they consume not only seafood but all food," cafe owner Ben Kirkwood said.

"Sustainable produce is something we are very passionate about and what better way to raise money and awareness than over a meal and a glass of wine."

This year's campaign is aimed at highlighting sustainable seafood choices, said Cassie Duncan, co-founder of Sustainable Table.

"These days it's relatively easy to source organic or free-range meat, but the underwater issue of what is happening to our oceans is a turbulent one to navigate," she said.

"Give a Fork! provides people with the simple tools and resources to engage in a sustainable seafood future."

For more about Give a Fork! go to www.sustainable table.org.au.



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