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".

Connect with us on Facebook


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.


Shuck is a Ballina-based purveyor of quality Australian oysters and gourmet Australian smoked oyster products.

At the 2018 Ballina Food & Wine Festival, Shuck will be creating a $5 and $10 tasting plate showcasing its smoked oyster paté and whole smoked oysters.

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.


 Specialising in delicious gourmet loaded fries, inspired from tastes from around the world, these fries are perfectly paired with .... well just about anything! Make sure you get your hands on a sample plate, or share a tasting plate for a mouthwatering experience.

You've gotta love FryDayz


I am a Local Small Business, Built the smoker myself out of all reclaimed and reused products.

Firmly believe in a biodegradable packaging and also reusing and repurposing products that are not being used anymore.

My food is a mix of Fine dining perfection with downright awesome home style Barbecue, just like in the States, but with a twist for the Aussie palate.



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)

Connect with us on Facebook and Instagram


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Pearl of the Quarter is an original and distinctive food truck and event catering company serving exceptional food inspired by the flavours of places once visited, never forgotten; The Caribbean, New Orleans, Brazil, Cuba, the Southern States of the USA and reaching into all the great quarters of the world.

Choose from the Street Food or Banquet menus, or allow the chef to create a menu especially for you. Pearl of the Quarter brings something very special to the markets, parties, festivals, weddings and private functions they cater for. Sourcing only the best quality produce, Pearl of the Quarter pours love into every dish.







Fishermens Co-op






 The four “The Cellar” liquor stores are conveniently located, they offer one of the largest ranges of beer wine and spirits on the north coast of New South Wales.

With huge buying power “The Cellar” can offer the best local prices. We are the experts at handling large weddings and parties.

Website: www.thecellar.com.au

Follow us on Facebook for all the latest news: www.facebook.com/thecellarbottleshops


Dan Murphys

The De Bortoli family story is one of determination and triumph that started 90 years ago in war-torn Europe and is now told, generations later, across Australia.

Our heritage encompasses the universal story of immigrants making good in an adopted land, the rise and rise of the Australian wine industry and the tale of a hardworking and innovative family who considers good wine, good food and good friends to be among the true pleasures in life.

De Bortoli has expanded into some of Australia’s best known wine regions across Victoria and New South Wales including the Yarra, King and Hunter Valleys from its original base in Bilbul, in the Riverina region of southern New South Wales.

Follow De Bortoli Wines on facebook twitter instagram OR visit our youtube channel to view some great videos.


Vasse Felix is Margaret River’s founding wine estate and was established in 1967 by regional pioneer Dr Tom Cullity.

Pristine isolation, twin oceans and ancient soils make Margaret River a wine paradise - the ideal environment for growing world-class Cabernet Sauvignon and Chardonnay.

The wines are grown in Vasse Felix’s four vineyards situated throughout Margaret River, then estate-made and bottled within the state-of-the-art Vasse Felix winemaking facility.

Vasse Felix wines are recognised benchmarks in Margaret River and Australia, and the Estate is one of the country’s draw-card winery destinations.


Petersons Wines have been producing quality wines for wine lovers since 1981. Not much has changed since then - except we now produce a larger range of award winning wines.

We would love for you to join us at any of our picturesque backdrops to laugh, relax, unwind, imbibe. Petersons Wines is proudly family owned and operated since 1981.


The original planting of ten acres of Semillon was planted at Mount View in 1971 with the intention of supplying the nearby McWilliams Mount Pleasant Winery with grapes.

Over the next few years this was expanded to forty acres and we included other grape varieties: Chardonnay; Viognier; Verdelho, Gewurztraminer, Pinot Noir, Cabernet Sauvignon and Back Block Shiraz which is our most famous Hunter Valley wine.

The Hunter Valley is where our only Winemaking facility is located. Chief Winemaker, Gary Reed has been with us since our first Vintage in 1981. Assistant Winemaker, Michael Hudson calls brother to Jamie - our Vineyard Manager in Mudgee. Jamie has been working with us for almost 25 years.

Since our humble beginnings on a hilltop in Mount View we now have two cellar doors in the Hunter Valley. Our original Cellar Door at Mount View is still ever popular with our long standing loyal customers; we are now also conveniently located in the heart of Pokolbin on Broke Road.


This vineyard of 100 acres is planted to various red varieties: Shiraz, Cabernet Sauvignon, Merlot, Durif, Zinfandel, Malbec, Petit Verdot and Chambourcin. This vineyard boasts some of our more famous red styles such as Glenesk, Ian's Selection, Old Block and Block One. Our whites also do well in Mudgee: Semillon, Chardonnay, Verdelho, Viognier and we now have Marsanne and Sauvignon Blanc.

Petersons are the first Winery to ever win the Mudgee Wine Show Most Outstanding Wine of Show Trophy with a white wine (2008). We won the same trophy for a red wine in 2007.

ARMIDALE - New England, Australia

Petersons Wines Armidale is located in the South East of Armidale in New England. The vineyard is located on a rich, red brown basalt hill facing to the north east, and is planted with Semillon, Sauvignon Blanc, Riesling, Shiraz, Cabernet Sauvignon, Merlot and Pinot Noir. Our first harvest was in 2002.

As Armidale is a cool climate area, we expect very high fruit quality for many years, weather permitting. After a lot of research into climatic conditions, we do anticipate some problems with vineyard management, but have established a specially designed trellis to avoid frost damage. This should enable us to maximise fruit ripening through increased sunlight exposure within the canopy. In addition, overhead sprinklers offer a back-up in case of severe frosts.

With the beautiful 1911 built Guesthouse in Armidale, you won’t need much more convincing to come and join us for a drink.



Born and raised in Byron Bay, we take a fresh approach to brewing handcrafted beer in the Northern Rivers of NSW, one of the greatest places on Earth.

We established Stone & Wood Brewing Company in 2008. The three boys – Brad, Jamie and Ross had spent many years working in the beer business. The dream was to quit ‘working for the man’, shed the corporate garbage and get back to basics.

As the original brewers of the Northern Rivers, we built our first brewery here at the eastern tip of Australia, in a part of the world where people enjoy having a beer when relaxing after catching a wave, catching a band at the pub or just catching up with friends. It’s that sort of place.

We brew beer for times like these. Beers that the locals, those passing through the town and the growing number of drinkers who appreciate good beer, and of course ourselves, would find simply good to drink.


  Ned Kelly Red was the brainchild of Callipari wines in Mildura. At the end of the 2001 vintage we were confronted with a mountain of grapes that major wineries would not buy.

We wanted a product that is unique and iconic. Ned Kelly Red is just that. It is all Australian & one of a kind and most of all, people love it.

Ned Kelly Red is a Red Wine Spritzer, a blend of premium Australian red wine with orange and lemon juice, its all natural, has no artificial colouring and is very refreshing.



Inspired by the diverse and vibrant rum culture of the Caribbean islands and a yearning for fine Australian spirits, distiller Paul Messenger, his family and friends embarked on a journey to create a plantation distillery on their cattle & cane farm, nestled in the green caldera surrounding Mt Warning in Northern NSW.





KissOfire is an Australian family owned and operated company established in idyllic Hunter Valley. All KissOfire’s liqueurs are handmade, unique and delicious.



Established in 1997, Zappa Wines from Dumaresq Valley Vineyard is proudly owned and operated by the Zappa family. Located in Northern New England west of Tenterfield and today stands as one of New England's highly reputable wine lables.

The vineyard is planted to 9 grape varieties; Shiraz, Merlot, Cabernet Sauvignon, Tannat , Tempranillo, Barbera, Chardonnay, Semillon and Sauvignon Blanc, a total of 20ha. Barbera, Tannat and Tempranillo are new and exciting styles of wine. These wines originate from Italy, France and Spain, but are well suited to our climate and palate.




Rare and notorious wines from gnarly old vines in Barossa Valley, Adelaide Hills, the Fleurieu: pre-Raphaellite collection, Petite Cru & Slurpy Puppy.


We don’t add sugar, we don’t pasteurise and we don’t add artificial flavours. We’re all about keeping it real – 100% crushed fruit fermented with minimal intervention. Natural C02 produced during fermentation makes for an easy bohemian bubble.






Brookie’s Byron Dry Gin was launched in December 2016 and is the coming together of Legendary Master distiller, Jim McEwan, and the Brook Family. Co-Created by Eddie Brook & Jim McEwan, Brookie’s Byron Dry gin is made on the Brook family’s farm in the hinterland of Byron Bay and showcases native Australian Ingredients, many of which sourced from the heart of the regenerated rainforest on the farm.






Hand crafted, small batch chilli sauces, relish, pickles and salted caramel chilli fudge.

This business started with a love of chilli and cooking, proprietor Liesl has been a chef for 26 years and a few years back started making chilli sauce for family and friends from what her husband, Jason was growing in the garden. Finally in November 2017 Gourmet Outfitters was born and our “The Chilli Chick" range was developed.

Made using premium Australian produce, locally sourced where possible. New special edition creations from in season produce also coming to The Chilli Chick line up. 

Check our website: gourmetoutfitters.com.au


Kahawa Estate Coffee Plantation is located on the Alstonville Plateau in Ballina Shire in the Northern Rivers area of the far north coast of NSW. We are delighted to serve you our premium, locally grown and roasted, award winning, pesticide free COFFEE at the Ballina Food and Wine Festival. Should you get hooked on the day, we will have packets of freshly roasted beans for sale!

For more information visit us at www.kahawaestate.com.au or www.facebook.com/kahawaestatecoffee


ZENTVELDS Zentveld’s are the Australian Coffee Specialists, based on the family plantation in the hills behind Byron Bay. Since 1993 we have been dedicated to producing the finest, most complex Australian coffee blends for cafes, restaurants and retailers.






No matter your interest whether it be home brewing beer or spirits, cheese, jerky, bacon, pickle, sourdough, yogurt, kefir, kombucha or sausage making, Low and Slow, Hot and Fast, direct or indirect BBQ we have the gear to do it.

We keep all the ingredients, rubs, sauces, cultures, bottles, chip, chunks, logs and equipment to do it all and if we don’t have it we will get it for you straight away.

Whether you are from Ballina, Lismore, Casino, Byron Bay, Wardell, Brunswick Heads or outside of the Northern Rivers we can guarantee you a fantastic experience when you come in store. If you are unlucky enough to live too far away, we send freight all over the country twice a day so give us a call and we will get you sorted!


About 12 years ago Bay Seafood, Byron Bay’s local fish store, wanted to expand its retail options for their regular customers. So Satise a dedicated staff member introduced his inherited flavours of Nepal to the shelves.

When friends introduced the flavours to us 5 years ago, Pob the chef and I couldn’t resist the opportunity to create a family business that could sustain our lifestyle and community living in the Northern Rivers of New South Wales.

Starting with the Zest Byron Bay Spice Pastes, Pob slowly developed the Curry Blends whilst testing the flavours amongst friends, local retailers and markets until we were ready to dedicate our time to expanding and sharing our gluten free flavours across Australia.

Zest Byron Bay | Global flavours made in Australia - zestbyronbay.com.au


Maureen simply loves to cook and to share the simple pleasure of good food with family and friends. Along with the love of food, Maureen grows herbs, garlic and fragrant plants. She has always experimented with achieving good flavour by being creative with innovative & interesting combinations.

After trialling already loved and favourite recipes Maureen developed a range of products and preserves from the bounty of their garden and sourced other local produce to preserve the season.

All the best is a family business located at North Casino.. They honour the farmer and grower and choose Australian produce wherever possible.

The preserves are in keeping with the slow food preparation idea and give you fast options to add pizzazz to your food. They have taken all the best recipes from all the best cooks and have created an all the best range of sweet and savoury preserves, relishes, chutneys and flavour infused vinegars.


Le Fromage Yard is an authentic fromagerie that moves around markets on the Gold Coast and Brisbane fortnightly. We sells cheeses from all over Europe and Australia.
The cheeses are constantly changing to create variety and interest in how cheeses are made and how the difference of each country and their landscape can affect the cheeses. We also offer our products online and have them couriered to a designated address if people are unable to attend markets.
You can find more about us at www.lefromageyard.com.au or  www.facebook.com/lefromageyard


Eco Food Boards based in beautiful Byron Bay, has been crafting exquisite food boards from Camphor Laurel timber to liven up each and every dining experience.  No two boards are ever the same thanks to the unique hand Mother Nature plays in designing Camphor Laurel trees and you can be assured that each one is a stunning, individual statement piece of art work whether it be a platter, a cheese board or a chopping board.


Eco Food Boards are hewn from wood harvested right here in the surrounds of Byron Bay, so you know you are buying an original board from Byron Bay – sourced here, created here, crafted here.




Portia Tresselt of Let’s Celebrate Health is a certified nutritionist and eating psychology coach. She has created a line of products specialising in gluten, dairy and sugar free, healthy options. You can find her at the local markets and food festivals OR book a session with you to discuss your personal nutrition needs.



Promoting locally grown Mountain Blue blueberries & raspberries and sampling dried blueberries.




Cricketers Arms - Asahi-02 BBQs Galore Ballina have 30 years experience with gas and charcoal bbqs and specialist smokers.

Try some of the different flavours from the interesting styles of hot and cold smoking and the rubs and sauces used in the process.

Purchase $25 of rubs, sauce or chips on the day and be in the running to win a Weber Q1200 red bbq valued $339.

www.barbequesgalore.com.au - Ballina



Nimbin Valley Dairy is located just outside Nimbin in the Northern Rivers region of NSW.  Kerry and Paul have been farming there for nearly 12 years and making goat and cow milk cheeses and yogurts for about half that time.Both Kerry and Paul grew up on dairies in the region and both come from long lines of dairy farming families, in excess of 5 generations as far as they can trace.

Initially they started with goats that  had been purchased as weed eaters.  They did such a great job of controlling weeds (a constant problem in high rainfall areas with fertile soils) that when a local dairy goat herd came up for sale they bought it, and added it to there existing cow dairy.

Initially they started making simple fresh goat cheeses and some marinated cheeses, that are still sold through local farmers markets. Distributors and restaurants were still wanting access to their cheeses so they started making a range of cow milk cheeses.  This was the beginning of their White Cow, Smooth Cow, Blue Cow and Washed Cow.

In May 2015 they took over Byron Bay Cheese Company and Byron Bay Butter Company. All cheeses are hand made on the farm at Nimbin, using the fresh milk daily to make a  wide range of goat and cow cheses, milk and kefir and yogurt.  Cheese are distributed from Cairns to Sydney and they attend  9 farmers markets a week.



Our business is about more than just selling quality cookware:   our goal is to make cooking fun for our customers.  We aim to show that by combining our high-quality cooking tools and simple recipes, it is easy (and enjoyable!) to prepare fabulous, healthy meals and achieve authentic flavours without having to reach for a packet or jar.

As your consultant, I will visit your home and show you and your friends how to prepare two easy, delicious recipes using our stylish range of knives, cookware, silicone bakeware and utensils.  As well as getting to see our products in action and even try them yourself, you’ll pick up some handy cooking tips and hints along the way.  Plus, you’ll get to taste the results!

Cheers, Suzie Blekemore



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


Bakarindi Bakarindi Bush Foods was created with passion and commitment by Manda and Ian Gentle to inspire people to respect and love Australian native bush foods. Recipes in the product range were developed by Manda utilising local bush foods to give new and exciting taste sensations that are uniquely Australian.

Products range from jams, pickles and chutneys to satay sauce and seasonings. Bakarindi’s Ringa Stinga Relish was an award winning product at Sydney’s Royal Fine Food Show in 2012, our Bakarindi Macadamia Satay and Tomato Relish winning awards in 2013 and 2014 along with our Lilli Pilli Jam, Lemon Myrtle Butter in 2015, Finger Lime Marmalade in 2016 and 2017 saw us take a trifecta with Finger Lime Pickle, Mango Ginger Sauce and Tomato Relish.

Bakarindi, the property, is located 30km north of Coffs Harbour at the Back of Corindi hence the name Bakarindi. Most of the bush foods used in the product range are grown on the farm and include Finger Limes, Davidson Plum, Riberries, Lemon and Aniseed Myrtle. Look for us at the Coffs Harbour Growers Market every Thursday, Harbourside Market every Sunday at the Jetty foreshores where we can talk to and explain the benefits of eating native foods. Our products contain NO artificial colourings, flavours or preservatives.