Accor adds four Elanor hotels to its Australian portfolio

Four high-profile Elanor Investors Group hotels in Australia are to be re-branded to Accor properties next month. 

Byron Bay Hotel and Apartments will re-brand to The Sebel Byron Bay, Barossa Weintal will re-brand to Mercure Barossa Valley, Clare Country Club will re-brand to Peppers Clare Valley and Adabco Boutique Hotel Adelaide (above) will re-brand to Mantra Wakefield Adelaide. 

The brand conversions "will enable each hotel to benefit from Accor's powerful global distribution, award-winning loyalty platform ALL Accor, and deep regional expertise".

The rebranding of Peppers Clare Valley and Mantra Wakefield Adelaide will follow the completion of planned refurbs. 

The Sebel Byron Bay marks Accor's return to Byron Bay. 

The switches are being delivered in collaboration with 1834 Hotels, which manages the assets of the fund and will oversee day-to-day operations. 

Adrian Williams, Chief Operating Officer of Accor in the Pacific region, said: “We're thrilled to welcome these outstanding hotels and resorts into the Accor network and to deepen our long-standing partnership with both Elanor and 1834 Hotels.

"These hotels are well positioned in key regional and leisure destinations and we are confident they will see immediate benefit from our scale, systems and support. By joining our franchise network, each hotel gains access to Accor's global distribution system and award-winning loyalty programme - ALL Accor. We take a sophisticated and hands-on approach to franchising, working closely with our partners to provide the tools, insights and local support they need to succeed.”

Shack up with a new drinking buddy in Byron Bay

The Shack, a new bar concept, has officially opened its doors at Beach Hotel Byron Bay. 

It's a nice-looking imbibing destination, offering "a laid-back yet sophisticated place for locals and visitors" to enjoy the sun and sea breeze. 

Located across from Byron’s Main Beach, The Shack has relaxed beachside vibes in a hot location. 

The Shack’s menu has been designed to complement a range of beers, wines, and cocktails with classics like Pina Colada, Strawberry Daiquiri and Spicy Margaritas and options like the new Naked 'n Famous (I'm scared to ask).  There are some nifty boutique wines by the glass. 

The Shack’s menu has a focus on sharing plates with flavours from the Mediterranean, Asia, South America and Australia. 

Offerings include include lobster tacos with mango hot sauce, salmon crudo with stone fruit, and octopus skewers glazed with gochujang and sesame. For a snack, maybe a pulled pork sausage roll with apple mustard. 

The Shack interiors have been imagined by local designer Shantala Mack and are inspired by hand-built beach shelters. 

“Our menu at The Shack captures everything we love about coastal dining - bold flavours, fresh ingredients, and a sense of togetherness," says Ben Turner, general manager of food at Beach Hotel. 

"We’ve created dishes that not only showcase great produce but also encourage guests to connect, share, and enjoy themselves – this is what ‘The Beachy’ is all about! Pair any of our plates with a refreshing cocktail or an ice-cold beer, add the ocean breeze, and you’ve got the ultimate Byron Bay experience.”

The Shack at Beach Hotel Byron Bay is open daily from midday until late. Beach Hotel is located at 1 Bay Street, Byron Bay. See https://www.beachhotel.com.au/the-shack/

Images: Jessie Prince

Beachfront retreat opens a new offering in time for the holidays

For three decades Raes on Watego has been a popular retreat for movers and shakers.

Now the boutique Byron Bay retreat has opened a second property: right next door.

Raes Guesthouse expands the Raes' offering with 10 luxe suites, along with indoor common areas with open log fireplaces, two lap pools, and tropical landscaped gardens.

It celebrates a new era just as Raes celebrates its 30th birthday.

“Raes Guesthouses have allowed us to build on what we know guests love about Raes: warmth, elegance, and generous hospitality,” says Raes managing director Jordy Catalano.

“We're excited to introduce a fresh, yet familiar, take on luxury, just in time to celebrate our 30th birthday. This expansion allows us to meet growing demand while preserving the boutique, intimate nature of Raes, with a continued commitment to providing personalised service and an exceptional guest experience.”

Raes Guesthouses consists of two adjacent buildings, together housing 10 suites.

Each has a king-sized bed with sweeping views of Wategos Beach or the gardens.

Many of the suites feature private balconies with sun lounges, while others showcase custom French linen canopies. The designed has been done by interior designer Tamsin Johnson, who aimed for a relaxed Mediterranean vibe.

“I wanted to build on the soul of the original Raes property, while thoughtfully adapting to the unique architecture of this space,” says Johnson.

“The style hints at Spanish-Hollywood and Balearic influences, with added colour and a playful coastal aesthetic to set the property apart from the original hotel."

Raes executive chef Jason Saxby will provide a new menu available throughout the property, served in-room, in the communal dining room, or poolside.

Opening menu highlights include chilled oysters with Raes' signature Australiana dressing, swordfish katsu sandwich, spanner crab tagliolini, and a creative twist on the prawn cocktail featuring locally-sourced prawns.

To finish, maybe a negroni-soaked frozen watermelon.

Guests also enjoy direct access to Raes Dining Room, the two-hatted restaurant located in the original Raes hotel, and Raes Spa.

Check out https://raes.com.au/

 

Culinary winds of change blow through Byron Bay

 

The restaurant winds of change are blowing through Byron Bay. 

Barrio Byron Bay is no more. 

But welcome to Nourishing Habitat (previously Barrio Byron Bay) which is set to offer three distinctive dining venues under one roof.

Nourishing Habitat is a project by restaurateurs Utku Ayhan of Foxy Luu's Byron Bay and Sefa Kitchen in Sydney, and Nicholas Degryse of Pure Hospitality Group in Sydney.

The three venues will open one month apart but all will be "dedicated to local produce, community, and sustainability".

The duo is working with interior designer and creative director Jason Grant to transform the space.

The first of the trio of restaurants to open is Commune Canteen which opened this week. 

Inspired by the home-cooked meals found in Mediterranean communities, Commune Canteen offers a rotating menu with "colourful salads, hot slow-cooked meals, hearty soups, and in-house baked breads". 

Embracing a canteen-style dining experience, Commune Canteen encourages guests to customise their meals using a fill-up tray system with three or five compartments, designed for mixing and matching.

They will also host communal lunches, featuring a long table in the Habitat courtyard, with shared plates. 

The executive chef is Thomas Ahern, a Byron Bay native,who has worked at Rae's on Wategos and for Marco Pierre White and Jamie Oliver. 

 Image: Jillian Gia McHugh  

A slice of Abruzzo in Byron Bay

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. 

This is one I hope to try very soon.  

https://barriobyronbay.com.au/

New luxury hotel development for Byron Bay

Byron Bay is to be home to a new luxury hotel complex and leisure development.

Sydney-based development company Podia has unveiled its plans for The Barbotine in Byron Bay, a new hotel-apartment complex to be designed by Richards & Spence, Architecture & Design reported.

The development will see dining, retail and wellness outlets situated on the ground floor, with residential suites located above across three low-rise levels.

A landscaped central courtyard will be a focal point.

There will be 41 one-, two-, three- and four-bedroom hotel apartments.

“The Barbotine is a new concept catering for guests who want the intimacy and home away from home feel of an Airbnb, but with the service of a boutique luxury hotel; and for investors who want the returns of an incredible holiday property but without the hassle of upkeep and security,” says Podia director Michael Grassi.

“The Barbotine intentionally redefines the hotel experience and curates an unforgettable destination in Byron Bay that can be enjoyed by everyone.”

Director Jeremy Holmes says the company will look to create an unmatched guest experience (but don’t they all?).

“This is apartment living delivered through the lens of a hotelier,” he said. “Not only will guests enjoy the kind of luxury personalisation you’d expect of a hotel, but owners visiting for the weekend benefit from a concierge they can instruct from afar to have a surfboard tucked away in their room ready for their arrival.”

A communal rooftop will be a key feature with a central swimming pool set amid landscaped surrounds.

Developers Podia hope the development will reach completion in late 2023.

For more information see thebarbotine.com.au.

Fire the key ingredient for special barbecue dinners

Byron Bay's Barrio Eatery & Bar is beckoning to meat lovers with the launch of its once-a-month guest chef barbecue feasts hosted by chef Santiago Socrate (above).

Alastair Waddell kicks off the series on Wednesday, June 15, and will be followed by Matt Stone for "a creative BBQ" on July 6.

Waddell is known for his produce-driven cuisine using seasonal crops grown by the farm at Frida’s Field and other local producers.

"I am very excited to be representing Fridas Field at Barrio while cooking over fire with Santiago and the restaurant’s team," Waddell said.

"Our menu will focus on local beef and pork with some delicious surprises from Frida’s garden too. After working closely with Santiago for many years I am thrilled to be collaborating with him again.’

Fire is a central theme to Barrio Eatery & Bar.

“Our monthly guest chef BBQ is a great opportunity to share my favourite style of cooking with friends and colleagues, because that's what Asado (cooking over fire) is about," says Socrate.

"I am looking forward to firing up the grill with my friend and mentor chef Alastair Waddell once again."

Prices will: span $15 to $25 plates (and there will be vegan-friendly options. There will be two sittings at 5/5.30pm or 7/7.30pm. Booking is essential. See www.barriobyronbay.com.au

Byron Bay to host "natural wine" celebration

Byron Bay, how appropriate, is to host a celebration of "natural" wine. 

Luna Wine Store will feature over 20 makers and distributors of natural wine at Full Moon - the New South Wales hipster town's first natural wine fair - on May 14 at Secret Garden. 

All the producers and importers attending produce biodynamic or organically farmed wines with minimal intervention. 

The blurb says "their wines are pure, kind to the planet, free of chemical inputs or alterations". Far be it from me to disagree.

Tickets cost $65 per head (natural wines are rarely cheap) for  two-hour tasting session (12-2pm or 3-5pm),  which includes a branded wine glass on entry, and the opportunity to sample wine with all 20 producers. 

Full Moon will donate all profits to the Koori Mail 'Rebuild Fund' for flood victims. 

Koori Mail is Australia's national Aboriginal newspaper and is 100% indigenous owned. 

 The wine line-up includes Manon Wines, Chateau Acid, Latta and Commune of Buttons

The bar will be serving drinks all day from 12pm-10pm, and from 5.30pm everyone can get can their boogie on with local DJ talent In The Flowers and DJ Charlie Chux. Pizzas will also be on offer.

 "Full Moon is committed to empowering all wine drinkers through real, informed choice," says Russ Berry from Luna Wine store. 

"It is about truth, authenticity and frank wine talking, but most of all it’s about showcasing really good wine and building the community. 

"Long before opening the doors at Luna Wine Store, I’ve wanted to create an environment in Byron that allows people to connect with the wines they love to drink."

Tickets are on sale now via www.lunawinestore.com