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Palisa Anderson

@palisaanderson

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Making top soil @boonluckfarmorganics @chatthai_official @hello.riceface
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In this episode, we sit down with Palisa Anderson, restaurateur and founder of Boon Luck Farm, to explore how a childhood in her mother's Sydney kitchens turned into a life spent growing the ingredients she once had to search the country for. Palisa shares her family's story – born in Bangkok, raised in Sydney by a mother who arrived as a newly single parent and built the now-iconic Chat Thai from nothing, working every job along the way from a factory machinist to McDonald's, all while quietly saving up for the restaurant she always knew she'd open again. We dig into Palisa's own decade abroad in Hong Kong, London, New York and Tokyo, where she met her Kiwi husband, Matt, and his surfboard, and the pull that eventually brought them both back to Byron, a place she'd loved since her teenage years. Palisa talks candidly about buying land in the Byron hinterland with zero farming experience, surviving Cyclone Debbie tearing their brand-new netting structures clean out of the ground, and building Boon Luck Farm into a working, organic supplier for her family's now six Sydney restaurants. She finishes with her favourite local spot – not a tourist destination at all, but her own farm at sunset, harvesting dinner with her dog. If you'd like to share your story or provide feedback, please contact us via email at chrishanley@byronbayfn.com by @palisaanderson
9
a month ago
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Looking for a comforting and affordable midweek meal? @hello.riceface is a new, casual farm-to-food-court diner by @palisaanderson – chef, restaurateur, author, farmer at Boon Luck Farm, and the daughter of Chat Thai founder Amy Chanta. Located at The Galeries in Sydney’s CBD, Rice Face is a celebration of rice and the delicious bowls of food found all over Thailand. The dishes here are comforting, nourishing and deeply delicious – like the slow-poached chicken or five-spice braised beef with pickled daikon and chilli vinegar. The produce is grown at the organic Boon Luck Farm in the Northern Rivers, arriving as zippy pickles, aromatic herb salads and verdant steamed greens. And it's great value too – with bowls starting at $15. There are four (!) different choices of rice, including a vivid purple-blue Thai jasmine rice infused with butterfly pea flowers. But our pick is the chicken fat rice (for obvious reasons). It’s open until 6.30pm Monday to Friday (3.30pm on Saturdays and Sundays). Click the link in bio to check out our guide to Sydney's top affordable eats 🔗 📸 : Dexter Kim by @palisaanderson
20
3 months ago
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Arthur 16 by @palisaanderson
23
4 months ago
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Vale Quay. For me, there is not a more Iconic Sydney restaurant than this special place. More than its spectacular location, Quay was revolutionary as a culinary experience for many Australians and overseas guests. It helped shaped and define what Australian food is today. As a young uni student apprenticing for @floralsculptures I first stepped into this space to put up at installation over the bar and was awed, on television I saw @chefpetergilmore put locally grown jackfruit in an early rendition of the Snow egg when many Australians did know what jackfruit was, when many Asians in Australia only ate it from imported cans. He forged the way and was exemplary with his use of Australian produce and shone light on the Growers. Working with Pete was a pleasure and a privilege which, as grower I could only have dared to dream for. How lucky Sydney has been to have such inspiring restaurant operators such at Leon Fink who cultivated talented people along the way and pushed Australian dining forward. Thank you @quayrestaurant by @palisaanderson
2
8 months ago
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The existence of Time is only evident when you see the trees you’ve planted bear fruit. The yellow nectarines have just finished- the white ones about to ripen. Children springing into themselves, bounding into the world- disappointment to be experienced and glory claimed. The beans you sow unfurling her first leaves as you harvest the last dried pods from the vines preceding her. The revival of the effervescent electric blue butterfly pea flowers, you get to see them return to re-amaze you with their profound beauty. The bayberries come again and that is how you know November has approached and taken you by surprise. A new gosling follows you around, trained by those who love the same earth as you, trained to trustingly feed from your hand. And tonight a large orange mother moon will beam down to reaffirm- that yes, you have come through another turn, a difficult one and survived all the same. Thick twining vines spirals making your life-force hard to argue with. Yes, you are still here. Held and loved by all the best creatures this world has borne. How many occasions around a table have I shared with you all? Growing, cooking, eating, cleaning. Resetting, repeating. But how wonderful the chance, to reset- to make good the occasions. And my family, how I dreamt of such a family in my childhood How great it is, how grateful I am for those that exist to make this world a more beautiful and peaceful place for all. Time is never linear, there is really only now. Circular, curved, topsy turvy and here we are… taken in Boon Luck Farm by @palisaanderson
40
a year ago
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BABA’S (EXTENDED) FAMILY DINNER 🫶🏽🫶🏽🫶🏽 “We at Baba’s Place are humbled & excited to serve as a vessel & vehicle for genuine & diverse representations of Multiculturalism. It is a culture built from the ground up-a culture to which you belong.” Our Baba’s (Extended) Family Dinner brought together remarkable culinary storytellers whose dishes speak to culture, migration, & connection. The evening honoured the power of food to preserve stories & foster a sense of community. Held in the heart of Baba’s Place-a living, breathing homage to the Western Sydney diasporic experience-this dinner celebrated how food can preserve memory, honour ancestry, & shape identity. T’was a privilege to cook alongside these brilliant women & co-founder, exec chef @jeangoujon__ in Baba’s open, welcoming kitchen: 🌱Karima Hazim & @sivine_tabbouch @sundaykitchenau whose Lebanese roots shine thru generous, heartfelt home-style dishes passed down thru generations. 🌱Blanca Mejia & Blanca Perera @olotl_sydney who share vibrant Mexican flavours inspired by Indigenous ingredients, & family recipes by Blanca Perera’s 100yr old grandmother. 🌱@palisaanderson chef, restaurateur @chatthai_official farmer, advocate for sustainable agriculture systems @boonluckfarmorganics Our Shared-Style Menu: 🌱KK’s Native Saltbush Cakes w LK Chilli 🌱Karima & Sivine’s Kibbeh Nayeh (Frakkeh) w Palisa’s Boon Luck Farm Vegetables & Herbs 🌱Olotl’s Birria Beef Tacos 🌱Olotl’s Tamales de Rajas con Qeso 🌱Barbecued @fishbutchery Hiramasa Kingfish 🌱Karima & Sivine’s Jewelled Rice 🌱Palisa’s Green Chilli, Coriander & Seafood Sauce 🌱KK’s LK Ginger, Shallot, Tamari Dressing w Bush Mint 🌱KK’s Stir-Fried Boon Luck Farm Vegetables & Karkalla 🌱Karima & Sivine’s Mud of Heaven (Wahel el Janneh) 🌱Palisa’s Baked Taro Custard Big 🙏🏼to Joy, JP, Alex, James @babasplace__ crew, your dining room is a cultural hub where history, love, & community strength converge at every table. Big 🙏🏼 @leetranlam MC for your warmth, trademark attention to detail & compelling storytelling; to everyone’s fave local food photographer @nik_to for beautifully capturing the spirit, & to our appreciative community of diners 🫶🏽 by @palisaanderson
31
a year ago
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We're grateful to be part of a community that celebrates food, culture, and sustainability. This year’s @goodfoodau Guide honours “The Innovators”, and we couldn’t be prouder to see @palisaanderson featured among them. From the fields of @boonluckfarmorganics to Chat Thai's kitchens, her journey reminds us that good food begins with good soil. A heartfelt thank you to the chefs, farmers, and friends who continue to make every meal meaningful, and to the @goodfoodau team for recognising our restaurant among Sydney’s Critics' Pick to eat this year. by @palisaanderson
40
a year ago
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Meet Palisa Anderson (@palisaanderson : visionary restaurateur, organic farmer, and sustainability champion reshaping Australia’s food scene. As co-owner of Sydney’s beloved Chat Thai @chatthai_official restaurant group, founded by her mother Amy Chanta in 1989, Palisa combines rich family culinary heritage with a deep commitment to regenerative agriculture. Palisa runs Boon Luck Farm (@boonluckfarmorganics), a 117-acre certified organic farm near Byron Bay, growing rare heirloom varieties and native Asian vegetables that supply her restaurants and other top eateries across Australia. Her approach blends permaculture, biodynamics, and land regeneration to heal the earth while producing vibrant, flavorful ingredients. This episode explores Palisa’s inspiring dedication to food, farming, family, and sustainability, alongside her belief in the power of community and resilience to create a better future for both people and planet. Tune in now, wherever you listen to podcasts! Today on our podcast is restaurateur, farmer and owner Palisa Anderson from Australia by @palisaanderson
29
a year ago
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🍎Why is now the best time to visit Tasmania? Just ask Palisa Anderson (@palisaanderson), the farmer, chef, and culinary pioneer leading our extraordinary March voyage through this island of big landscapes, pure waters, and absurdly good produce. Joined by chef, writer, and raconteur Andy Ricker (@pawkhrua), Palisa will lead us through Tasmania’s hidden corners, tasting its immense bounty and spending time with celebrated producers and culinary visionaries. Wide, Wild Tasmania: March 7-14, 2026. Learn how to join at the link in our bio. taken in Tasmania, Australia by @palisaanderson
11
a year ago
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🇦🇺March 7-14, 2026 Hungry? Expect cheese, uni, charcuterie, plums, apples, wine—my goodness, the wine-this island, almost as big as the Republic of Ireland, is blessed beyond measure. And Tasmania is in its perfect season in March, as the visionaries and dropouts and culinary savants who make this place so special can attest. Leading this trip are chef Palisa Anderson (@palisaanderson) of Chat Thai and Boon Luck farm, and Andy Ricker (@pawkhrua), award-winning chef and best-selling author. Get ready for island-hopping, wine tasting, farm breakfasting, and intimate dining with culinary luminaries curated by Roads & Kingdoms, every moment a celebration of Tasmania’s rich products and human geography. Limited spots! More details: roadsandkingdoms.com/league 📷 @dexterkim_ taken in Tasmania, Australia by @palisaanderson
6
a year ago
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It’s a culinary celebration of Sydney’s vibrant multicultural community, with cooking and conversation from @kylie_kwong; @palisaanderson, the farmer-restaurateur behind Chat Thai and Boon Luck Farm; Blanca Mejia and Blanca Perera, the mother-daughter duo behind Newtown taquería @olotl_sydney; and Karima Hazim and Sivine Tabbouch, the digital creators, cooks and educators behind Lebanese cooking school @sundaykitchenau. It's all going down on one night at @babasplace__. Hit the link in our bio for the full story.⁠ ⁠ Words by @bianca.hrovat⁠ 📸 @dion_georgopoulos, @alanadimou by @palisaanderson
55
a year ago
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What’s on the menu in Tasmania? Swipe to see some of what we’re eating this spring as we journey across this island of big landscapes, pure waters, and absurdly good produce. Led by the great Palisa Anderson (@palisaanderson), the Australian culinary icon behind the @chatthai_official empire and the Beard-award winning chef and bestselling author Andy Ricker (@pawkhrua), this trip is a full-throated celebration of Tasmania’s rich products and human geography.  📍To join: roadsandkingdoms.com/league or the link in our bio. taken in Tasmania, Austraila by @palisaanderson
6
a year ago
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