Executive Chef at Halcyon House's Paper Daisy, Jason traded late-night dumpling feasts in Melbourne for a forager’s life in NSW’s Northern Rivers region. And now he’s fallen in love with (many of) the locals…
![Paper Daisy Better Together]()
![Paper Daisy Better Together]()
Would you mind giving a short introduction of yourself for the folks across Australia?
My name is Jason Barratt and I am the Executive chef of Paper daisy at Halcyon House. Originally from sunny Melbourne, I now reside in Byron bay NSW.
Halcyon House is located right on Cabarita beach, so seafood is the obvious focus for the menus across the Hotel.
We also make use of the local farms and producers which are in abundance across the northern rivers region.
When I am not cooking at the hotel, you can find me catching waves, strolling the local farmers markets or restoring one of my vintage land rovers.
What does it mean to be Australian to you?
A backyard BBQ and cold beer in the summer sun with mates or summer road rips up the east coast..
Tell us about your restaurant and food? How is it made, how do you source the materials? What makes you guys a bit different?
We are a seafood and vegetable focussed restaurant, specialising in Australian coastal cuisine. We source majority of our ingredients from the northern rivers region, which is a unique touch. Our onsite garden has a strong presence throughout the menu, as does locally foraged sea herbs.
We work closely with local fisherman to select and source the best seafood the region has to offer.
What is your goal in what you do or what is the message you hope to get out?
To keep cooking food that is simple yet creative, with classic and familiar flavour combinations using Australian ingredients.
Who are some local heroes or brands that inspire you?
Brookfarm and Stone and wood are both local producers doing amazing things out of Byron Bay. The local surfboard shaper and legend Bob McTavish is pretty inspiring too.
What are some of your favourite bars and restaurants in your city?
Fleet is defiantly a stand out and industry leader in the region, as is Pipit which is located in Pottsville. Both restaurants are super creative and push other venues to be better and use locally sourced products.
If you had to pick the signature late night had a few cocktails meal, what would it be?
Supper Inn, the best little late night Chinese restaurant in Melbourne’s CBD.
What’s your go to CAPI Cocktail?
Defiantly a Tom Collins! I make it with a lemon myrtle simple syrup, fresh lemon juice, Brookies gin and the new Grapefruit and rosemary Soda + CAPI.
It’s so fresh, crisp and easy to make.
Want to try Jason's food washed down with a cocktail? Book here.
