A Tavola’s Primavera slow food dinner

This week I was lucky enough to be invited along to A Tavola’s Primavera Slow Food dinner. The eight-course menu showcased organic produce from the Northern Rivers region, matched with Byron Bay craft beer Stone & Wood and biodynamic wine from Mudgee’s Thistle Hill.

The best bit (apart from Chef Eugene Maiale’s out-of-this-world food) was learning about the Slow Food ethos. As Rihanna would say, cheers to that.