Fresh approach from chef
FOR Byron Bay chef Damian Higgins, exquisite food is all about sourcing the best produce and doing as little as possible to it.
It's a cooking concept Mr Higgins picked up during his time working as a chef in the south of France and Italy.
"Cooking through Italy is one of the most amazing experiences you can have as a chef I think," he said.
"Their basic concept of food is that they grow for the season and they eat for the season, so that you're getting the best of that summer or the best of that winter.
"For me, the Italians have a very simple concept on food - they make the produce shine."
Mr Higgins' passion for cooking started to heat up when he moved to London as a 21-year-old and began working with an array of amazing products.
Since then, he has worked as a private chef on super yachts, private islands and luxury residences throughout Europe, the Caribbean, the Whitsundays, the Bahamas and the US, acting as a personal chef for prime ministers, princes, producers and movie stars.
Two years ago, he decided to return home to the Northern Rivers to raise his family and start a personal chef and catering business, Chef's Table.
The business is complimented by his own Newrybar farm, which Mr Higgins uses to grow produce for Chef's Table.
Any produce that is not grown on the farm is sourced locally.
"How my business, Chef's Table, works is that a lot of my experience overseas is going into people's places and doing either a lunch or a dinner, and that's quite boutique; you can select everything you want to eat," he said.
"In other senses it will be maybe four clients sit down and I'll do a demonstration or cooking class and we'll eat what we've created."
Chef's Table offers private catering, personal chef, cooking classes, open tables, quality products and specialty cakes.
To find out more go to www.chefstablebyronbay.com.