A little slice of Abruzzo in Byron Bay now has even more of an Italian accent.
Executive chef Daniela Maiorano (centre) has been joined by her brother Attilio (right) at Barrio Eatery & Bar - just in time for the summer season.
Known as everyone’s ‘nonna’ in Byron Bay, Maiorano is known for Mediterranean shared plates with freshly baked focaccia, cured meats, and pumpkin hummus.
Attilio is a renowned chef in Abruzzo.
Long, lazy lunches at Barrio are followed by a "Feed Me" dinner menu featuring hand-made pasta, charred veggies, wood-roasted meats, and zesty salads.
Chef David Moyle, who has been consulting on the project, says: “Daniela is a fourth-generation Italian chef with a passion for transforming local produce. We love her energy and what she is bringing into the kitchen.”
There is also a new head baker on deck: Diego Pinero (left, formerly of Harvest in Newrybar) is crafting sourdough loaves and a range of pastries.
"In my family, all they could do was cook and feed us with this love," says fourth-generation cook Daniela. "I love working with producers, farmers... I love watching people eat my food and smile."
Barrio is open Mon-Wed 7am-3pm and Thurs-Sat 7am-10pm.
Long, lazy lunches at Barrio are followed by a "Feed Me" dinner menu featuring hand-made pasta, charred veggies, wood-roasted meats, and zesty salads.
Chef David Moyle, who has been consulting on the project, says: “Daniela is a fourth-generation Italian chef with a passion for transforming local produce. We love her energy and what she is bringing into the kitchen.”
There is also a new head baker on deck: Diego Pinero (left, formerly of Harvest in Newrybar) is crafting sourdough loaves and a range of pastries.
"In my family, all they could do was cook and feed us with this love," says fourth-generation cook Daniela. "I love working with producers, farmers... I love watching people eat my food and smile."
Barrio is open Mon-Wed 7am-3pm and Thurs-Sat 7am-10pm.
No comments:
Post a Comment