Situated right on the river and in the centre of town, Wharf Bar & Restaurant takes advantage of the stunning Richmond River backdrop. With its open plan dining area, guests will enjoy one of the most spectacular sunsets in Australia, whilst enjoying a great selection of quality cocktails and delicious food.

By utilising an incredible selection of locally sourced seafood and the regions freshest farmed veggies, Wharf Bar & Restaurant is a memorable dining experience in the historic coastal town of Ballina for visitors and a favourite amongst the lucky locals.

Connect with us on facebook.com/WharfRestaurantBallina or wharfbarballina.com.au


Started in 2015 by a couple of mates hailing from Lismore, The Chile Banditos have a lust for traditional fire cooking and all things spicy. 

What began as a fun cooking and gardening group on Facebook has evolved to offer a BBQ Catering Business, their own line of BBQ and chilli products and a worldwide network of passionate members networking together to inspire people to make better eating choices. 

After declaring battle on the microwave the Chile Banditos hope that one day they will be declared BBQ warlords.

Check out their facebook page for more information about the Chile Banditos


See Executive Chef Blake Seymour at this years Ballina Food & Wine Festival. Blake has previously won the best plate competition and will be delivering a sensational plate to win back the title!

You can catch Blake on the cooking stage with Gavin Hughes of Byron at Byron. 








The Chefs Pocket logo Franco and Andres are two Peruvian chefs looking to promote their food in Australia.

They have this ongoing project for almost two years and run a market stall at Ballina Farmer’s Market every Sunday besides doing pop ups and other festivals around the area with a future dream of a restaurant.

In this case they will showcase one of Peru’s signature dish: ceviche made with fresh local fish and a lemon, salt, chili and coriander dressing.
Authentic South Indian food has been serving delicious authentic vegetarian and non-vegetarian South Indian cuisine to the people in Lismore and surrounding areas since 2008. We specialise in preparing Indian food according to your taste while using the freshest and where possible local ingredients.

We cater for all major events and shows in the northern rivers.

Read our story and more about our business at www.southindian.com.au.


Seeqa Seeqa is the mobile version of Mana Chita Ethiopian Restaurant in Coffs Harbour. Since 2012 Seeqa has been serving food at festivals and markets along the mid north coast of NSW.

Our menu is drawn from the many ethnic groups in Ethiopia including Oromo, Amhara, Harari, and Somaili making for a diversity of flavours, from super spicy curries to savoury filled flatbreads. In case you were wondering, Seeqa means ‘smile’ – our number one product which comes free with every meal.


Just meters back from Byron Bays legendary Main Beach, Balcony Bar sits perched high above the hustle and bustle of Byron Bays busy streets.

Balcony Bar offers views over Lawson and Jonson streets and captures the hippy come surf culture that Byron Bay is famous for. Balcony Bar has established itself as a landmark venue for casual dining, as well as large celebrations, casual parties and as a must-go-to destination for all to visit.

Under the direction of Executive Chef, Sean Connolly, one of Australia and New Zealand’s most well respected chefs, the food ethos here is all about simple, fresh & hones flavours “our food is approachable, grown up and easy going. The best quality done simply”


Terry's Balls sells Takoyaki and Ebiyaki, octopus and prawn dumplings, a popular Japanese street food originating in Osaka. Takoyaki has been around since the 1930s and was created by Tomekichi Endo a street vendor. We are delighted to bring our Takoyaki to the Ballina F & W Exibition".

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Secret Chef Catering is a personalised catering service that comes to you. We work with our clients to create a dining experience and occasion to remember. We can cater long lunches, intimate dinners, themed events  to cocktail parties. Our food uses influences from Asia, Mediterranean, European and South American. Working with local suppliers and farmers we can produce food that gets your taste buds ignited.

Kaine, who is the owner and executive chef for Secret Chef Catering, developed his initial skills and love of cooking with the freshest ingredients growing up along the East Coast of Australia. He has spent years in top Sydney restaurants Café Sydney and Longrain perfecting his trade before moving to the Northern Rivers, buying a small farm and starting Secret Chef Catering.

Jade, the other half of Secret Chef Catering has travelled the world learning about different styles of service and wines. She has managed top restaurants including Café Sydney, China Beach in Sydney and Fino in London. Her love for food, wine and excellent service is sure to exceed your expectations.

Check our website for more information www.secretchefcatering.com.au

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Crow-ket create European style croquettes using organic, local and artisan produce wherever possible. All served with a selection of home made chutneys and dips and a side of crushed avocado – our croquettes are all totally gluten free and we always have vegan options available.

Our menu selection is driven by seasonality and quality to help achieve our goal: to always serve delicious little balls of goodness that hand made with love.


Ballina's indian kitchen is serving costumers from last 4years at 70 river street ballina.

We use fresh ingredients (vegetables and meat). We grind our own spices. We cook fresh everyday. Get lots of love from local people and visitors. We cook north and south indian dishes. Looking forward for more love and support in future. Always trying too do better each and every days.


At Paella Time we only use authentic ingredients, eg, real saffron threads, Spanish paella rice, fresh chicken, local chorizo and Australian wild caught prawns.

We cater many events such as weddings, parties, food and wine festivals, local markets and we do music festivals all along the east coast from North Queensland down to NSW south coast.

We are local to The Northern Rivers and business is based in Byron Bay.



We are a tight knit family run place, where we believe in letting the ingredients tell the story.

Our food and drinks are inspired by Egyptian recipes dated back 3 family generations and altered to give modern twist. Our food is free from preservatives, processed ingredients, locally sourced, seasonal and organic wherever possible. Honest, simple, & with love is our belief, with a lot of laughter to. “Safya” means pure and our intent is pure; that you enjoy your time in our place.

 Bil hana wel shefa (Bon appetite)

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After making some of the country’s chefs and restauranteurs go gaga with his ‘can’t-keep-up-with-demand’(SHOULDN’T WE HAVE “Seriously Free Range”) free-range Rock Chic Eggs, entertainment entrepreneur and passionate agriculturalist CM Murphy has teamed up with farmer and small goods expert Marty Leacy to launch Pigs Run Wild, a variety of Seriously free-range fresh pork products and European style smallgoods that are free of chemical nitrates.


On A Stick cater delicious and fresh treats all served up on skewers which makes it easy for people to eat at events.

As local foodies, we are dedicated to serving up a great range of fresh food including chicken skewers in a range of flavours such as satay, honey soy, smokey BBQ teriyaki and tandoori. We also sell a range of meat balls, vegetable skewers, assorted tapas and a number of other delightful dishes from around the world.

We are local to The Northern Rivers and our business is based in Tweed Heads. We specialise in catering at events such as weddings, parties, schools, festivals and food truck events. Feel free to contact us on Online or through Facebook.


If you’re an oyster lover, you are in for an absolute treat. Northern Rivers-based Shuck will be showcasing its delectable house-smoked oysters at the Ballina Food and Wine Festival.  Plump, Pacific Oysters are sourced directly from oyster farmers in NSW, Tassy and South Australia and then hot-smoked over natural woods until they develop an irresistible smoky flavour, while retaining an inner hint of creaminess.
They are delicious on their own with a wine or a beer, or great added to dishes like pasta and steak sandwiches.  Find Shuck at the festival or for more information visit the SHUCK Facebook page.


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Check out Mayfields Market Kitchen HERE or on Facebook





Fishermens Co-op