Tristan Grier the owner of Harvest Cafe in Newrybar sits on the veranda of the new Harvest Deli.
Tristan Grier the owner of Harvest Cafe in Newrybar sits on the veranda of the new Harvest Deli. Cathy Adams

Harvesting a deli

AN exotic culinary experience, local, seasonal, fresh and sustainable is the promise made by Kassia Picone and Tristan Grier with their new business venture, the Harvest Deli, to open on April 2.

"The Harvest Deli is going to be an extension of the current Harvest Group in Newrybar. We have our cafe and our bakery and now we are also going to have a growing garden and a deli," Tristan said.

The project is an investment of over $1million, including the purchase of the building, the renovating of the property and the retro-fitting of the deli, plus the construction of the new raised garden beds.

"It is a massive investment but it is all about adding to the destination of Newrybar and trying to bring the town to its former glory, when it was founded in 1881," he said..

"We want to offer people a destination in Newrybar where they can feel relaxed, park easily, have an experience with their food and leave happy."

Mr Grier conceded that they decided to open up on the second day of April "because nobody will take us seriously if we open on April's Fools Day, but also because it will be five years to the day from the opening of Harvest Cafe".

The deli will be creating eight new jobs, bringing the total number of staff to 45 people between the cafe, the bakery and the deli.

Among the local produce to be offered in the new deli will be Bangalow Cheese, Salumi pork, Byron Bay pork, Bangalow duck, Nimbin Valley brown rice and local produce from boutique farms around the Northern Rivers.

Tristan Grier promised customers "an experience of food that picks you up and takes you to somewhere else in the world, with a style of service that is very personal and, as food goes, very sensual".

The growing garden will be 21 sq m of raised beds down the driveway on the deli side.

"We will have a full-time gardener who is a permaculture specialist and since it is such a small area I am very positive that we will be operating as an organic site," he said.



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