Without local restaurants and cafés to visit right now, Get Forked and Fly – a Byron Bay Food Review – no longer has a real purpose, which makes me a little sad. I am sad especially for all those people in the local hospitality industry who have lost their jobs and their creative outlet for the foreseeable future. Maybe they’ve even lost their business!
Feeling a bit melancholy this week I spent a few hours of my spare time looking back at the last five years of the blog (has it been that long?) and all those darn delicious photos while wondering when things will be back to normal and if the blog will have a life in two, six or 12 months time.
Then the idea hit me like a slap in the face with a wet fish. Whack!
For the next little while I have decided to change up the blog – some sassy peeps would call it a pivot – keeping ahead of the curve – I call it trucking on. I’ve decided to go back to the early days of the blog when I once regularly shared recipes created by local chefs. I’ve put the feelers out there to some chefs and food industry friends – with a few great recipe ideas sitting in my Inbox already. I might even extend an invite to readers for recipes down the track – depending on how long this lockdown continues.
For now, here is the first installation of Recipes by Byron Bay (and beyond) Chefs. It’s for a version of Baked Camembert cheese and it’s foolproof and perfect for nights in isolation
‘Baked Cam’ recipe by Kat Harvey from Kat Harvey Cheese
Kat works as a cheese maker at Nimbin Valley Dairy and Byron Bay Cheese Company, where she specialises in creating soft cheese. As a side hustle, Kat also runs a small business as a specialty cheese retailer called Kat Harvey Cheese. Through the business Kat showcases the cheeses she has personally made for the two brands alongside a few of her favourite international artisan cheeses.
Kat has learned the art (and science) of cheese making from some of Australia’s and France’s best cheese maker including Paul Wilson (Nimbin Valley Dairy), Ivan Larcher, Ann-Marie Monda and Carla Meurs (Holy Goat). She also has extensive experience in cheese retail working for many years at Formaggi Ocello, Surry Hills.
Prior to cheese making, Kat spent 23 years working as a chef in a number of Sydney’s top restaurants including Bistro Ortolan, Bloodwood and Astral.
Make sure you follow her on Instagram: @katharveycheese