Inside This Seriously Cool Byron Bay Festival Brunch
Imagine the scene: You're sitting on the open-air deck of the iconic Atlantic Hotel in the heart of Byron Bay, underneath a breathtaking native Australian floral installation (so beautiful it would even impress Pinterest) at a tablescape so Instagram-worthy you can’t stop snapping. You're toe-tapping to The Preatures (who are playing on a poolside stage just an arm’s length away) with a kombucha Pimms in hand—this is exactly how guests of skincare brand Kiehl’s spent their morning, before rolling into Splendour In The Grass music festival last month.
The coveted brand hosted friends and influencers-come-festival-goers—including TOMBOY, founder, Chloe Brinklow, influencer and style icon, Abbey Ginns, model and presenter, Kate Peck, actress, Charlotte Best, and model, Lola Van Vorst—at the ultimate pre-festival brunch.
The guests, who induced serious outfit-envy, revelled in the picturesque, sun-filled setting over winter-inspired mimosas and a smorgasbord of brunch favourites, served by renowned Byron Bay foodies 100 Mile Table. Scroll down for brunch (and style) inspiration at its best, then keep scrolling to recreate the delicious recipes for yourself.
Arianne Witt and Eloise Jaksic
Guest, Charlotte Best and Abbey Ginns.
Luke Shadbolt,Troy Pitman, Chloe Brinklow, Clayton Parker, and Lisa Clark.
Yan Yan Chan and Nathan Jolliffe.
Arianne Witt, guest, Dominique Faludi, and Eloise Jaksic.
Taylah Roberts and Lola Van Vorst.
Serves 8 to 12
4 cups organic rolled oats
Juice of 4 lemons
2 cups water
4 cups plain yoghurt, plus extra to serve
3 granny smith apples, skin on, grated
Poached rhubarb, to serve
Nuts and seeds, to serve
1. In a large bowl, mix together the oats, lemon juice and water. Cover well with cling wrap and store in the fridge overnight to soak.
2. Add the yoghurt, honey and grated apples to the bowl the next morning and stir well to combine. Check the balance and add a little more honey or lemon juice to taste if required.
3. Serve into bowls or jars and top with a little extra yoghurt, poached rhubarb and a sprinkling of mixed nuts and seeds. I like to use a mix of almonds, pepitas, sunflower and sesame seeds. I also love to add pistacchios and macadamias and any poached fruit you love works well.
N.B. This recipe is really something of a classic and this particular version borrowed from Neil Perry. It is simple – and the best ever.
½ tin lychees, drained (or fresh in season)
2 tins coconut milk
½ cup maple syrup
1 vanilla bean, seeds only
2 teaspoons powdered cinnamon
1 cup water
10 Tablespoons chia seeds
8 tablespoons kara (thick) coconut cream
1 mandarin, segments sliced in half through the length
1. Share the lychees between 4 small breakfast bowls or jars.
2. Mix the coconut milk, maple syrup, vanilla, cinnamon and water together in a large bowl and whisk until smooth. Add the chia seeds and stir to mix well.
3. Share the chia mix between the breakfast bowls – if you have excess, fill a jar and save for a later day. Cover the puddings well and refrigerate for at least 4 hours, preferably overnight.
4. To serve, spoon 2 tablespoons thick kara coconut cream over each pudding and top with mandarin segments.