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fern harrison

@feastingwithfern

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northern rivers cheffy babe ✨
kitchen fairy @ sage events 🧚
custom cakes 🍒
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when I tell ya these nutmeg creamed leeks were a dream 💭✨ #byronbayfood #byronbaylife #catering #workshop #vegetarian by @feastingwithfern
a wee job I did with @sage.eventsbyronbay back in January! mega love to Tian for trusting me solo for this one, catering an 80 guest brekkie grazing table, starting 2026 strong ✨ beautiful menu written up by Sage Events, a day spent pootling around our local markets, and a morning cooking up delicious fresh produce for the day x just another day catering in the beauty Byron shire 🌞🥭 by @feastingwithfern
snaps x @chalet.byron @piccante.is.hot #byronbayfood #catering #wholefoods #events #byronbay by @feastingwithfern
WHIPPED BRIE BUTTER • TOASTED GARLIC & LAVENDER HONEY • RYE CROSTINI I could scream about this honey from the rooftops! The honey itself comes from an Ottolenghi recipe, it’s not a combination of flavours I was used to but has instantly become a fav. I wanted this earthy golden nectar to take centre stage here, that’s how much I love it. So, a subtle and salty whipped brie butter seemed like a perfect milky base, served alongside malty rye crispbreads. An easy but deliciously impressive appetiser for the table. BUTTER good qual salted butter brie HONEY olive oil garlic lavender buds honey CROSTINI rye loaf olive oil salt microplane your garlic and gently fry it off in olive oil along with the lavender buds. once toasted and aromatic, add the honey and cook gently to infuse. add olive oil to loosen. remove rind from the brie and whip up with softened butter. finely slice your rye loaf, season with oil, salt, and bake until toasted. easy as x by @feastingwithfern
YUMEI X HIGHWAY VINTAGE MARKET • homemade focaccia w/ green goddess whipped feta, jammy egg, pickled zucchini, crispy shallots • egg tart w/ goats cheese, prosciutto, garden pea • mocha tahini slice w/ browned butter honey buttercream, tahini caramel • apple and date muffin w stewed apple filling, mixed nut crumble • hummingbird lamington (banana, pineapple, coconut, pecan, cinnamon) 🫶 by @feastingwithfern
SMOKED TROUT CRUDO • GRAPEFRUIT LIME VINAIGRETTE really delving into citrus season with the abundance of fruit coming from everyone’s gardens. the kitchen has been full of juices and citrus slaws. wood smoked trout, a more sustainable alternative to salmon and a little easier to get hold of than sushi grade fish, but just as impressive. sharp grapefruit sweetened with lime to balance the rich smokey trout, shallots for crunch, and herb oil round it all off. VINAIGRETTE fresh grapefruit juice fresh lime juice white rice vinegar CRUDO wood smoked trout grapefruit shallot green herb oil supreme a grapefruit so that you have juicy, membrane free segments. juice a second grapefruit along with a lime and a splash of white rice vinegar, it should still be fruity and sweet with a gentle touch of savoury. assemble the trout and grapefruit, dress in vinaigrette. decorate with shallot, flowers, and serve fresh. so simple, so delicious. X by @feastingwithfern
My gosh I have so much to say about this!! Picked up a last minute job as a cook/stew on a private yacht - what a whirlwind and an experience in so many ways. It’s a totally different ball game doing two roles in one - trying to make barista standard coffees, set/clear the table, serve drinks/cocktails, tidy cabins & interior, help dock the boat, all whilst cooking beautiful meals for guests and crew? Never have I worked so hard running around like crazy 😂 Luckily I had the loveliest crew team and most grateful guests which made all the work worth it. There were totally a few moments where I really felt the pressure haha - working on a brand new boat has its challenges, we were truly all trial running ALL the equipment for the first time 🥲 but we rolled with the punches and pulled throuuuuugh. So freaking fun to have creative freedom with my own menu and decorate to my hearts content!! Here’s some of my fav dishes from the week! • Wood smoked king salmon with cream cheese, capers and dill, served with.. • Asparagus, avo and cucumber salad (parmesan, artichokes, parmy stuffed olives, basil, dill, preserved lemon and mustard dressing), smokey capsicum frittata, sourdough. • Fresh fruit platters every morning. • Asparagus, marinated goats cheese and prosciutto on preserved lemon quinoa with toasted hazelnuts. • Fun canapés!! Smoked salmon cream cheese. • Honey & lemon glazed beets, goats cheese, toasted pine nuts. • Moroccan grilled chicken breast on tahini yoghurt, served with.. • Roast beetroot, fennel and orange salad with zaa’tar, parsley, and orange vinaigrette. • Sticky balsamic grilled plum salad with stracciatella, proscuitto and toasted pine nuts, served with.. • Grilled courgettes on herby pearl cous cous with gremolata, and.. • Fresh homemade focaccia (woo!) • More cute fruit platters! • Poached eggs to order in the mornings. • Barramundi pollichattu with lemony broccolini & crispy shallots. • Lemon thyme posset with shortbread. • More snacks and nibbles, heirloom bruschetta and cheeseboards for days! • Crew food spin offs - sticky balsamic plum, prosciutto and straciatella sarnies. • Bonus shot - me in all my glory (mess) x by @feastingwithfern
in the midst of having a creative break, here’s a snap of little me!!! maybe I should get some more photos of me in action. I’m not usually wanting to be all up in the camera but it’s always pretty cute to have these x cooking with @sunnysidebyziva workshop and pottery by @ochre.thelabel #byronbaycatering #byronbayfood #privatecatering #wholefoods by @feastingwithfern
• INK FEAST w/ @slug_tooth • getting inky on a friday night, playing around with a bunch of new fun stuff grazing: homemade activated charcoal focaccia, salted butter with black garlic text, marbled stilton, black truffle cheese, black grapes entree: cauliflower and potato soup with inky red beet powder main: squid ink pasta with lemon garlic butter and parm gfvo crispy sesame black rice patties w sweet lime tahini dessert: blue spirulina soaked pear, blackberries, vanilla maple whipped cream, vanilla nutmeg crumble w spiced ginger syrup by @feastingwithfern
snaps from November’s jewellery workshop ✨ ceramics and jewellery workshop by @ochre.thelabel food by myself and @sunnysidebyziva #byronbayfood #supperclub #workshop by @feastingwithfern
had the absolute pleasure of baking this gorgeous celebration cake for @ochre.thelabel ‘s 9th birthday! still wrapping my head around how many incredible women there are running such amazing independent businesses in the shire. How happy it makes me to collaborate and create together 💫 Inspired by Ochre’s gentle earthy tones and recent floral vases I wanted to keep it whimsy and down to earth. A vanilla sponge with a deep black cherry jam, coated in a speckled browned butter Swiss meringue that’s sweetened with honey. A subtlety of fruity and nutty, slight floral notes from local honey, purple basil leaves and a couple sprinkles of thyme. To tie it all together, delicate lisianthus from @templem__ . s/o to @sentience.studio for some amazing piccies 🫶 by @feastingwithfern
Pumpkin dumplings with cinnamon shallot broth 🤤 I’m trying out a lot more cinnamon in savoury dishes these days, it’s not something I’m used to as I’ve only really paired it with sweet things but I ✨ LOVE ✨ it. This is the @halfbakedharvest recipe and it is to die for!! #byronbayfood #byronfoodies #homecooking #dumplings by @feastingwithfern

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