Salt Village Featured Restaurants: FINS Restaurant – Steven Snow
Fins restaurant proudly achieves 25 years of succesful operation in 2015. Renowned as a dining destination, the Fins philosophy has always centered around a commitment to organic produce and the very best local, line caught fish and seafood. Since 1996 Fins has continued, year after year, to achieve the coveted ‘Chef’s Hat’award. Fins owner and celebrity chef Steven Snow this year celebrated his proudest achievment to date by winning the ‘Most Sustainable Seafood Restaurant 2015’ in the Sydney Morning Herald Good Food Guide.
Internationally renowned travelling celebrity chef Steven Snow is the owner/chef of Fins, Australia’s most awarded regional restaurant. Fins has been a ‘hatted’ restaurant for the past 19 years. Snow has also been a regular food writer for the Sydney Morning Herald, and a contributor to numerous glossy food magazines. He is also the author of the best selling cookbooks Byron cooking and eating and Cooking on the Coast . Finally, Snow was the feature chef on Channel 7’s lifestyle program Guide to the Good Life.
Featured Restaurant: SEASON Restaurant –
Executive Chef Craig Robertson has over two decades experience managing kitchens in award-winning restaurants and hotels across Australia. His career as Executive Chef has taken him from the wild tropical seafood of North Queensland, to the local regional flavours and gourmet delights of the Great Ocean Road, and the foodie destinations of Melbourne and Adelaide. A little closer to home, Tweed locals know Craig as ‘Chef Robbo’ from such award-winning local restaurants as Bamboo Restaurant & Lounge Bar in Kingscliff and Signatures Restaurant in Coolangatta. To add to his accolades, Craig was also selected to lead the Gold Coast team in Australia’s largest gourmet extravaganza, Tasting Australia.
Now based in northern New South Wales with his wife and two boys, Craig is welcoming their new season in Kingscliff- savouring the luxury of creating locally-inspired meals using the rich volcanic produce found in the Tweed region.
Surrounded by stunning beaches on the Kingscliff coast and a backdrop of the beautiful Hinterland, Season restaurant at Peppers Salt Resort & Spa provides the perfect venue to feast on organic and fresh produce from local growers.
Season’s meat is sourced locally and raised the way nature intended it – with sweet hormone free pork from the quaint village of Bangalow, antibiotic and hormone free chicken from Alstonville and beef from the Oakley Ranch in Casino all on the menu.
Locally sourced mouth-watering fruits featured on the menu include passionfruit from Dungay, berries from Stokers Siding and Burringbar and the finger limes are sourced through Chillingham and are native to this region.
Whether it be an intimate dinner for two, or a few cocktails and tapas with friends, Season restaurant at Peppers Salt Resort & Spa is the ideal location to indulge in the region’s finest food and wine.
Elegant Italian furnishings and a chic and intimate atmosphere provide patrons with the perfect environment to relax and enjoy a culinary journey of what’s in Season.